Boulevard Magazine, Victoria, August/September 2019

AUGUST I SEPTEMBER 2019

VICTORIA LIFE AT ITS FINEST

RELAX & REFRESH Take a break. Exhale. At leisure.

THE LANGUAGE OF SCENT Ancient alchemy for a deeper connection to place

RIVER RUN

URBAN AL FRESCO

Keep your cool with late summer fashion

11 Victoria patios and why we love them

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CONTENTS 56

40 FEATURES

On the Cover Photo by Darren Hull River Run Model Sierra Lundy photographed on location at the Cowichan River.

Styling by Lia Crowe

FASHION

44

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28 URBAN OASIS

50 URBAN AL FRESCO

Dream house with personal touches and an international flavour

11 great Victoria patios and why we love them

By Susan Lundy

By Darcy Nybo

40 IN THE DRIVER’S SEAT

56 THE LANGUAGE

OF SCENT

Tractor, cars, business: Dan Schuetze is a driving force

Botanical alchemists use ancient methods for a deeper connection to place

By Tess van Straaten

By Lia Crowe

44 RIVER RUN

Keep your cool with late summer fashion

By Lia Crowe

A U G U S T/ S E P T E M B E R 2 0 1 9

84 SMALL PLATES THAT INSPIRE

Shop and serve for easy entertaining

By Chef Heidi Fink

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84

126

DEPARTMENTS

10 OUR CONTRIBUTORS

20 inspiredEATS

108 TRAVEL NEAR

14

Boom!

Edible art at Boom + Batten

EDITOR’S LETTER

The Perfect Travel Companion

By Sean McIntyre

Cowichan Crush

By Tess van Straaten

115 FRONT ROW

16

inspiredSTYLE

The “P” Nuts

What’s on this August and September

Dr. Christopher Tetley

By Pamela Durkin

By Lia Crowe

18

inspiredDESIGN

24 inspiredHEALTH

By Robert Moyes

100 TRAVEL FAR

126 SECRETS & LIVES

On Point

And the Rest is History: Tallinn, Estonia

Engage & Empower Alanna and Jennifer Tynan

By Janice Jefferson

By Lucas Aykroyd

By Erin Sean McIntyre

130 BEHIND THE STORY

By Adam Nagasaki

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OURCONTRIBUTORS

LUCAS AYKROYD WRITER: AND THE REST IS HISTORY

PAGE 100

“I first visited Tallinn when Tom Clancy’s Red Storm Rising and the Scorpions’ “Wind of Change” were hot properties, and to tour the Estonian capital again was both nostalgic and eye-opening.”

A recipient of the University of Victoria’s Distinguished Alumni Award, Lucas covers travel and sports for the New York Times, National Geographic and The Globe and Mail.

V I C T O R I A L I F E AT I T S F I N E S T A U G U S T/ S E P T E M B E R 2 0 1 9

GROUP PUBLISHER Penny Sakamoto

PUBLISHER Mario Gedicke

250.891.5627 info@blvdmag.ca

JEN CLARK MAKEUP ARTIST RIVER RUN

PAGE 44

LIA CROWE STYLIST: LANGUAGE OF SCENT

PAGE 56

DON DENTON BOULEVARD PHOTOGRAPHER: SMALL PLATES THAT INSPIRE

PAGE 84

HEIDI FINK WRITER: SMALL PLATES THAT INSPIRE

PAGE 84

DARREN HULL WRITER: RIVER RUN

PAGE 44

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“On this shoot, I unintentionally left all my makeup brushes at home, so I used cream-based makeup formulas with my fingers on model Sierra, and it worked like a charm. My favourite product used on this shoot was RMS peach luminizer, available at Cosmedica Laser Center.” Jen is a Victoria-based makeup artist.

“My strongest sense has always been scent; I move through the world nose first. So it was an exceptional pleasure delving into the world of botanical essence and spending time with some inspiring people resurrecting ancient plant crafts.”

Lia is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.

“Every issue of Boulevard gives me the opportunity to photograph (and sample) a new series of food and/or food dishes during our food shoot with Chef Heidi Fink and Boulevard’s associate editor Lia Crowe. I’m a big fan of small-plate dining, both for the taste and ease of preparation, so this issue’s focus on tapas was a great chance to pick up some tips for entertaining at home.”

Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“ALL THE CHEESE! I was like a kid in a candy shop, sourcing Spanish cheese for the photo shoot.

At least one other person at the shoot felt the same way. She said: ‘Look at all this cheese; it’s like Christmas morning!’ It was definitely cheese heaven for a day.” Heidi is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

“Everything seemed to click with this issue’s fashion story in the Cowichan Valley. The team, the location, the fashion and our model were a perfect combination. One for the books!” Darren is an editorial and commercial photographer, who has earned a reputation as one of Canada’s top image makers, with work informed by a strong sense of storyline. He is also a regular contributor to our sister magazine Boulevard Okanagan.

A U G U S T/ S E P T E M B E R 2 0 1 9

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde Cara Robbins Tammy Robinson

ADVERTISING Mario Gedicke

Vicki Clark

Pat Brindle

CONTRIBUTING Lucas Aykroyd

WRITERS

Lia Crowe Pamela Durkin Heidi Fink Janice Jefferson Susan Lundy Sean McIntyre Darcy Nybo Robert Moyes Tess van Straaten

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton

Darren Hull Adam Nagasaki Tamara Poppitt

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

TRENDING ONLINE:

View Boulevard’s Fashion Friday

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

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.

Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca boulevardmagazines.com

OURCONTRIBUTORS

JANICE JEFFERSON

SEAN MCINTYRE

WRITER: ON POINT

WRITER: ENGAGE & EMPOWER

PAGE 18

WRITER: URBAN OASIS

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PAGE 126

“Soft pink to deep earthy clay are set off by powerful cobalt and shimmering silver.

These trends are perfect transitions for heading into fall.” Janice is an interior designer who creates well-functioning spaces with an eye-catching mix of playfulness and refinement.

“Sisters Alanna and Jennifer Tynan offer tremendous inspiration for those of us who aren’t always satisfied with the status quo.

When they felt international aid projects were missing the mark, they set out to fix things and surpass expectations.” Sean is a freelance writer based on Salt Spring Island.

“Creating a space where you can get away from it all is a homeowner’s dream. Ruari Beirne has created a home that is elegant, comfortable and casual with stunning ocean views and true indoor/outdoor living.” Darcy is a freelance writer, writing coach and author. She loves meeting and chatting with people who have created their dream homes and telling their stories.

ROBERT MOYES

TAMARA POPPIT

TESS VAN STRAATEN

WRITER: FRONT ROW

PHOTOGRAPHER: URBAN OASIS

WRITER: COWICHAN CRUSH

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PAGE 108

PAGE 132

“Arts and entertainment happening in Victoria this August and September include opportunities to sample adult beverages at premium wine and beer festivals, savour the fiery romanticism of NYC jazz pianist Misha Piatigorsky and get theatrical with the 33rd Fringe Festival.” A born and bred Victoria native, Robert is a longtime freelancer and editor whose main focus these days is arts journalism.

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DARCY NYBO

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“Stepping into this month’s featured home was like walking into an edition of Architectural Digest. The indoor/outdoor living spaces were truly amazing, and you could just imagine the homeowner effortlessly entertaining all his friends and family. My favourite part, though, were the amazing dogs.” A professional photographer for over the past decade, Tamara currently owns and operates Hudson Wren Portraits with studios in Victoria and Vancouver.

A U G U S T/ S E P T E M B E R 2 0 1 9

“I’m a big fan of the Cowichan Valley and all it has to offer, but Blue Grouse was a truly an amazing surprise! Hidden off the highway is a stunning tasting room and guest house that would rival anything in the world’s top wine regions. I didn’t want to leave!” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for more than two decades.

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EDITOR’SLETTER

The perfect travel companion

BY SUSAN LUNDY

S

lot in our 20s and had frequently slept UMMER is a time of in airports. Thankfully, we both came travel, and although to our senses and instead of sleeping on I’ve had many travel an airport bench, booked a fourth night companions over the at our Airbnb. However, we both felt years, one remains most comfortable getting to the airport constant. early, and since we didn’t know how long My beloved pillow it would take to get there, we booked a has trekked the world with me, touching 3 am taxi. We arrived at precisely 3:11 down in places as diverse as New York am — and the airport didn’t even open City and Jamaica. It provides an oasis until 4 am. (Ahem, good thing we hadn’t for my head while the rest of my body arrived at midnight, planning to sleep sits straight-jacketed in economy airline there.) seats. It rides shotgun with me on VW The trip home felt like an episode out van camping trips. It pushes aside lesser of the Amazing Race. In fact, we agreed, pillows found in everything from 4-star we’d make great contestants — who hotels to Airbnbs. I love my pillow. wouldn’t cheer for a team of ex and Finding a good travelling companion current wives? Our plane sat on the can be a tricky business. Love does not tarmac for three hours in Milan, waiting always equate with compatible when it for snow removal at Gatwick, our comes to sharing expeditions. Luckily connecting city. (Sandra fell asleep as for me, my husband Bruce and I have always travelled well together; we both like to make spontaneous soon as she sat down on the plane and woke up thinking we’d landed in Gatwick. In fact, the plane hadn’t even taken off.) plans and have a similar love of Happy Hour.

Our late arrival in London sent us dashing through the terminal Bruce and my pillow aside, I’ve discovered another excellent, to catch our next flight — this one to Calgary. The flight from perhaps more surprising travel partner. Last March, I travelled Gatwick was ultimately delayed as well, prompting an even to Milan (yes, with my pillow) for the opening of my daughter’s faster, adrenaline-laced run through the Calgary terminal, this first big solo art exhibit. It was a nutty trip: 22 hours to get time adding customs, security and a long, winding route to the there, three and a half nights there and 26 hours to get back. departure gate. But the point is — we Bruce couldn’t get away and my took it all in stride, had lots of laughs and ex, Derrick, suffers anxiety around The trip home felt like an throughout the entire trip always seemed flying…so they both bowed out.

I ended up travelling with Derrick’s episode out of the Amazing to be on the same page.

Speaking of pages, there are many partner, my daughters’ stepmom, Race. In fact, we agreed, we’d places to take a pillow (or your ex’s Sandra. Some may raise their eyebrows at this — but it was perfect. make great contestants — partner) in this edition of Boulevard.

Travel far to Tallinn in Estonia or travel Sandra and I always seemed to reach who wouldn’t cheer for a team near to the Cowichan Valley. Travel to the same decisions on what to do, outdoor eating spots and dine al fresco in where to go, what to eat, when to of ex and current wives?

Victoria this summer. Meet the ultimate sleep. We also revealed similarly high “travellers” — Alanna and Jennifer Tynan, coffee addictions and mutually low founders of The Latitude Project. alcohol tolerance, so we synced well both morning and night.

And as always, enjoy the beautiful visuals and good reads as And we’re of the same mind when it comes to packing. we tour a spectacular house, reveal “river run” fashion and meet Bruce scoffs at me for being such an eager packer. I make a intriguing people. Don’t miss our feature story on the invisible list, pack early, change the list, unpack, repack. It was thrilling language of botanicals. to discover that Sandra also packed two weeks ahead of time We hope you enjoy this edition of Boulevard Victoria. And if and (like me) had to re-pack entirely the night prior to leaving as Milan’s forecasted temperatures plummeted. It was freakishly your summer involves some travel, may I suggest the perfect companion — it’s quiet, flexible, fluffy … cold in Milan; it even snowed. Despite all that careful packing, we both had clothes in our bags that never got worn because Susan Lundy has been writing stories since she was six years each day we bundled into the same arrangement of warm layers. old. She has a degree in creative writing from the University of Early on in our planning, Sandra and I decided, “Meh, we’ll Victoria and, after working for many years as an award-winning just save funds on accommodation and spend the last night at journalist, is now a magazine editor, author and freelance writer. the airport prior to our 6 am flight out.” We’d each travelled a

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CURRENTLY COVETING: Breitling Transocean Chronograph. FAVOURITE GROOMING TOOL: Braun Series 9 Shaver. SUNGLASSES: RayBan Wayfarer. FAVOURITE SKINCARE: ZO Skin Health medical-grade skincare. SECRET TO HEALTHY LOOKING SKIN: Sciton BroadBand Light (BBL) treatments 3x/year.

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FTER 13 years working as an emergency room doctor, Dr. Christopher Tetley is following a pull towards a more balanced life and being more present with his three children. So, over the past three years, he has transitioned to running his own medical aesthetics practice.

I meet Chris, 43, at his gorgeous Saanich Peninsula home and in-house aesthetics clinic to chat about life, style and what fires him up about being a doctor.

“As an emergency room doctor, it’s the novelty,” he says.

“It’s not knowing what’s coming in, but also knowing that no matter what it is, I have the skills and the knowledge to handle it. There’s something kind of intoxicating about that. People who work in the emergency room are just amazing — weird, bizarre, peculiar people, all of us — so that’s a lot of fun. But it’s hugely stressful and it takes its toll: shift work, being constantly 100 per cent on and you can’t make mistakes. Before I had kids it didn’t matter as much, but now they need me to be present and that is where I want my focus to be — not tired and stressed out.”

As we chat in his calm clinic, I’m struck by the huge difference between his new work environment and the emergency room, and wonder what it is he loves most about his new line of work.

“I inherited an entrepreneurial gene from my dad, so I’ve always been working on something on the side. With this practice, I’m creating something that is my own and I can shape it into whatever I want it to be. I really

enjoy people. In the emergency room there is so much time pressure and you can’t always have the interactions you want to have with people. Here, I can really get to know people and enjoy the connection.”

Outside of work, family is number one for Chris and beyond that he spends his time riding a tractor on his property and volunteering for the Central Saanich Fire Department.

Asked what is the best life lesson he’s learned since 40, he laughs and says, “Get help with shit you don’t know how to do yourself. That’s a big one and a tough one for me because I’m type-A and I want to do everything myself and my way.

But I’m increasingly realizing that leveraging the skills and abilities of other people who have specialized knowledge is the way to get ahead and progress faster rather than trying to do it all yourself.”

And if he could pass one quality on to his children?

“I want them to strive to be happy no matter what they do or what they become. I think we lose sight of that in our society a lot. I want them to realize that they have control over their lives, they are not controlled by circumstances. At the end of the day, they have the choice.”

Best advice for younger looking skin?

“My advice is to take care of your health generally for your whole health. Beyond that — sun protection. Sun damage is the number one thing that ages our skin. And then go from there. Depending on a particular person and age, I have a bunch of fun tools in the tool kit to use.”

READING MATERIAL

FAVOURITE PRINT MAGAZINE: Car and Driver Magazine. FAVOURITE STYLE BLOG: Effortless Gent. LAST GREAT READ: “Danny, the Champion of the World by Roald Dahl — with my kids!” BOOK CURRENTLY READING: The Art of War by Sun Tzu. FAVOURITE BOOK OF ALL TIME: Dune by Frank Herbert.

STYLE INSPIRATION/ LIFE

PIECE OF ART: “Breaking Wave” by Ron Parker. “The original is above my fireplace.”

FAVOURITE LOCAL RESTAURANT: Il Terrazzo. FAVOURITE COCKTAIL: “Caesar — the kind that’s more like a meal!” FAVOURITE CITY TO VISIT: San Diego. FAVOURITE HOTEL: Fairmont Kea Lani. FAVOURITE APP: Headspace (for meditation).

FAVOURITE PLACE IN THE WHOLE WORLD: Maui. FAVOURITE SPORT: “Anything involving a board or boards strapped to my feet.”

inspired DESIGN

BY JANICE JEFFERSON MODHAUS DESIGNS

1.

1.

2.

3.

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1. Ann Sacks Grazi Decorative Field, Decora Tile, call for pricing.

2. Vertigo indoor/outdoor rug, CB2, $399-$799. 3. Jenny Bird Two of Hearts Earrings, Frances Grey, $115. 4. Tänkvärd bedspread, IKEA, $99. 5. Modernica Case Study Tri-Stand Planter, Gabriel Ross, $1034.

6. 4-inch Frosted Pink Glass Trim Ring, Mclaren Lighting, $17.

7. Nova//Chloe wallpaper, dropitmodern.com, contact for pricing.

8. Quay sunglasses, Reunion, $79. 9. Taaj End Table, EQ3 at Studio Y Design, $149. 10. Phoebe Chair, West Elm, $699. 11. Wonders A-8804, Footloose Shoes, $220. 12.Pillar Cement Stool, Moe’s Home Collection, contact for pricing.

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Sharpen your pencils, stay ahead of the curve and be spot-on by adding a bold pattern, sharp points and angles, strong geometrical shapes and hits of brilliant silver. Bold is back — get the point?

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BOOM! Boom + Batten takeaway boxes are nothing short of edible art

BY SEAN MCINTYRE | P H OTO S BY L I A C R OW E

J

ust in time for Victoria’s summer party and picnic season, Boom + Batten has introduced a takeout eating option that combines convenience and flavour, all boxed up as edible art.

Each of Boom + Batten’s four Boom Box options is professionally assembled with an emphasis on freshly harvested, local ingredients and artful presentation.

The boxes debuted earlier this summer, but according to Andrew Fawcett, manager of Boom + Batten’s catering program, they’ve already created a buzz, especially since diners at Victoria’s Dîner en Blanc got a preview back in June.

Andrew has designed four distinct Boom Box selections catering to group sizes of between two and 12 people and for budgets that range between $20 and $150.

The Charcuterie Box features Canadian artisan cheeses, local and international cured meats, chef-inspired pâté and terrine, nuts, grapes, house mustard, gourmet crackers, pepper jelly spread as well as freshly baked bread.

The Cheese and Gourmet Crackers Charcuterie Box is an ideal choice for those who want to skip the meat without missing out on the full range of charcuterie flavours.

Seasonal Vegetable + Gourmet Dips and Seasonal Fresh Cut Fruit boxes add fresh produce and house-made dressings to takeaway dining, adding a centrepiece-worthy splash of seasonal colour to the picnic blanket or backyard table.

“Creating the box presentation with all the different varieties of ingredients definitely takes time — you need to have a eye for detail and a creative mind,” Andrew says.

“The way we present fruits, vegetables, meats and cheeses are all in different unique shapes and sizes on purpose so each ingredient is able to stand out and not be hidden in the mosaic.”

Come in to find out more Oak Bay Village 2265 Oak Bay Ave. | 250.595.2773 Broadmead Village 777 Royal Oak Dr. | 250.881.8252

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“My goal is to ensure all ingredients we use have a place and time to be used, and that they can all speak for themselves and not get lost in the presentation.”

Andrew Fawcett with a Boom + Batten Boom Box.

He adds: “I think all the ingredients are fun to work with, and it’s always exciting to get the chance to try new cured meats and unusual cheese varieties, local heirloom tomato varieties, fresh berries and beautiful hand-picked edible flowers. My goal is to ensure all ingredients we use have a place and time to be used, and that they can all speak for themselves and not get lost in the presentation.”

Based on the great response, Andrew says, the restaurant plans to expand its range of Boom Boxes to include options featuring West Coast seafood and some of the restaurant’s impeccable pastries.

Boom Boxes can be ordered up to 48 hours in advance at boomandbatten.com, by calling 250-940-5850 or dropping by the Boom + Batten Restaurant and Cafe on the waterfront at 2 Paul Kane Place.

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The other “P” Nuts

Try pecans and pistachios for good health

BY PAMELA DURKIN

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COMPLETE EYE EXAMINATIONS BY

DR. JASON MAYCOCK DR. TOBY VALLANCE DR. MANDY LETKEMANN DR. NICHOLAS CATCHUK

Try them in grain pilafs, tossed into salads, crushed for use as crusts for chicken or fish filets, added to yogurt or baked goods, or made into “mylks.”

P

EANUTS are undoubtedly the most popular nuts in Canada. According to statistics, more than half of all Canadian households have peanuts in their pantry; they are second only to potato chips as our “go-to” snack food.

It seems, however, we may be cracking the wrong nuts. The latest research suggests there are two other “p” nuts — pecans and pistachios — which may be the healthiest players in the “shell game.” Nutritional science has revealed both of these nuts have some amazing health properties, and health experts around the globe are gushing in response, as are trendy bloggers like foodbabe and cookieandkate.

PECANS Renowned for their rich, buttery taste, pecans are regarded by most people as a sinful indulgence rather than a healthenhancing superfood. But think again. Pecans contain more than 19 vitamins and minerals, including vitamins A and E, folic acid, calcium, magnesium, phosphorous, potassium, several B-Vitamins, copper and zinc.

And their nutritional potency doesn’t end there. Pecans are the most antioxidant-rich tree nut and among the top 15 foods to contain the highest antioxidant capacity. Antioxidants act as bodyguards for your cells. They neutralize the cell-damaging free radicals that can cause disease and accelerate aging. Not surprisingly, a recent study showed that eating pecans increases blood levels of disease-fighting antioxidants.

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Heart Healthy If you’ve been shunning pecans because of their high fat content, consider this: the majority of fat in pecans is the hearthealthy monunsaturated variety. This fat helps protect good HDL cholesterol while wiping out the bad LDL cholesterol that blocks arteries.

Additionally, as registered dietitian Jennifer Letham-Sobkin points out, “Pecans are a particularly good source of oleic acid, a monounsaturated fat that has been shown to help improve immune function, reduce inflammation and potentially lower the risk for cardiovascular disease.”

Pecans also contain plant sterols and fibre, two compounds that have been shown to lower cholesterol levels. A recent study showed that regularly eating pecans can lower LDL cholesterol

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by as much as 33 per cent. In addition, pecans are one of the best known sources of Vitamin E, a nutrient that is associated with a reduced risk for heart disease and other chronic conditions like Type 2 Diabetes.

Neurological Support Here’s another compelling reason to make pecans a part of your diet. A study published in Current Topics in Neutraceutical Research showed that eating a handful of pecans daily may help stave off age-related motor neuron degeneration. The study, which involved feeding neurologically impaired mice varying amounts of pecans — or no pecans at all — clearly demonstrated the nut’s ability to protect the neurological system. All of the mice that ate pecans had less decline in motor neuron function compared to those who received no pecans, with the mice that ate the most pecans showing the best results of all.

PISTACHIOS Legend has it the Queen of Sheba valued pistachios so highly that she decreed them a “royal” food.

As nutty as this might seem today, mounting evidence suggests pistachios might be one of the healthiest foods you can eat. Pistachios are an excellent source of potassium, thiamine, Vitamin B6, copper manganese, phosphorous, Vitamin E and fibre. They also contain ample amounts of magnesium, folate, iron and zinc.

But what makes pistachios unique among nuts is the fact

they are also loaded with antioxidants normally found in vegetables — the carotenoids beta carotene, lutein and zeaxanthin. Lutein and zeaxanthin help protect your vision, and studies show they may aid in reducing the risk for macular degeneration, one of the leading causes of blindness in the elderly.

What’s more, their carotenoid “colleague” beta carotene, has been shown to have anticancer properties. A new study done at the University of Texas showed that eating two ounces of pistachios daily may help lower the risk for lung cancer.

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Another intriguing study found that munching on pistachios can also help lower blood pressure during times of stress. That’s significant because lower blood pressure has been linked to a reduced risk for heart disease and stroke.

Other studies have revealed that the little nut can also reduce unhealthy LDL cholesterol and triglyceride levels and improve beneficial HDL levels.

Besides eating them out of hand as a healthy snack, there are many tasty ways to include both pecans and pistachios in your meals. Try them in grain pilafs, tossed into salads, crushed for use as crusts for chicken or fish filets, added to yogurt or baked goods, or made into “mylks.” The recipe below is but one example of how they can enhance any dish.

Weight Watchers

Pistachio Sweet Potato Salad

Researchers have also discovered that eating pistachios increases levels of the satiety hormone ghrelin. Translation: eating pistachios helps keep hunger at bay and stops you from reaching for that pre-dinner snack. And ghrelin isn’t the only compound in pistachios that can prevent a “hangry” attack — their fill-you-up fibre content packs an appetite-controlling punch too.

“Pistachios’ fibre content is indeed impressive,” LethamSobkin confirms. “A single serving (1 oz.) provides more fibre than half a cup of broccoli.”

In addition, a new Canadian study showed that when pistachios are eaten with high-carbohydrate foods, they actually help slow the absorption rate of carbohydrates into the body, keeping blood sugar levels on an even keel. Not surprisingly, a recent study found that obese participants lost more weight and had healthier triglyceride levels when pistachios were added to their portion-controlled diets.

Serves 4-6 4 cups sweet potatoes, cooked, cooled and cubed 1 tart apple, diced 2 Tbsp green onions, chopped ½ cup raisins ¼ cup toasted, chopped pistachios 3 Tbsp mayonnaise ¾ cup plain yogurt ¼ cup apple juice ½ tsp salt ¼ tsp pepper 1 heaping Tbsp curry powder In small bowl, combine sweet potatoes, apple, onion, raisins and pistachios. In a measuring cup, mix together mayonnaise, yogurt, juice and spices. Add to sweet potato mixture and stir until well combined. Serve over lettuce leaves.

Builders of Fine Custom Homes

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HOTPROPERTIES

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URBAN OASIS

Personal touches and an international flavour are just part of this “homey” dream house

BY DARCY NYBO | P H OTO S BY TA M A R A P O P P I T T boulevardmagazines.com |

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“I love space — big space. I would call it an elegant home, but it’s also very casual. It’s relaxed and elegant living.”

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Quick Facts: Bedrooms: 3 Bathrooms: 3.5 Garage: double Fireplaces: 3 indoor (2 are double-sided; one is bio fuel) and 2 outdoor Square feet: 6,844 on two floors Square feet courtyards: 2,800 deck space (front and back) Doors: 22 – most of them rift-cut oak.

Features: media room, gym, wine room, music room, outdoor hot tub and shower, orchard, mature landscaping Build Time: 18 months

info@zebragroup.ca

W

HEN Ruari Beirne heads home to Cordova Bay, his phone let’s his house know that he’s on his way.

“I can preset any theme I want and the house responds to my request,” he says. “For example ‘bringing guests’ is one set, or it could be something as simple as ‘turn on the lights and the fireplace.’”

When he’s away from home, he can also watch to see what his large canine roommates, Ava and Rooney, are doing.

“I have cameras installed and when I see my dog Rooney on the couch, I can tell him to get off. He ignores me, but Ava hears me and comes to have a look to see where I am.”

When Ruari purchased the home, it was only partially built with exterior walls, a roof and roughed-in plumbing. Ruari travels extensively for work, so he asked his sister, Nancy Singleton, to help with the design and completion of the house’s interior.

“Ruari was away in Dubai during most of the build,” says Nancy. “I partnered with Alix Navarrete, and we worked with the construction company to help Ruari build his dream home. It truly was a labour of love.”

Nancy and Ruari are two of 11 siblings raised by their mother, Eileen O’Byrne. It was her style that dictated the look and feel of the home.

“I feel like a very big influence for both of us is our mother,” says Nancy. “We come from a large family and our mom’s home was mostly white — cupboards, furniture, et cetera — with wooden floors and beautiful rugs. There was a big table like the one Ruari got. Sometimes when I would suggest something to him about doing something, it wasn’t unfamiliar because we grew up in the same home,

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VANCOUVER ISLAND’S LARGEST SELECTION AND INVENTORY OF MARBLE, GRANITE & QUARTZITES

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WHITE MARBLE QUARRIED & FABRICATED ON VANCOUVER ISLAND 32

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Fabricating quality stone kitchens and bathrooms since 1980.

with a love of nature and great views. This house was built to create a feeling of home when you walk into it. And it does.”

“Homey” is not a word normally used to describe an almost 7,000-square-foot house; however, this is no ordinary home.

The dining area has a 4-by-11-foot St. James dining table built with Russian timber from the Restoration Hardwood Group.

“It’s a French farm table,” Ruari says. “I know it’s incongruous with the rest of the house, but I love it. It’s indestructible and there are two more leaves that we can add to seat 18 people at the table. I spend most of my time right here.”

There are dozens of personal touches throughout the house. There’s a nine-foot-high, double-sided fireplace, which turned into a project that the owner was happy to see complete.

“The facing on both sides is patinated steel,” he says. “I did it all by hand, for hours and hours. I swear I will never do that again.

“Many of the photos around the house are ones I’ve taken. I’ve had other ideas from places I’ve lived around the world. The stone on the back patio was a great find. I was in Zurich and drove to Milan with my girlfriend to see the stones. Then I purchased them through a company in Vancouver. They are incredibly delicate. All the edges have divots, and when the masons put them in, it created a look of old French tile.”

The house has two courtyards, one at the front and one

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built for life,

Built for beauty established in 1980

at the back, with the living area and dining room in between.

There are several ways to get to the back courtyard and yard, including through sliders from the family room (off the kitchen), the dining/living area and the master bedroom — and all lead to the mature landscaped yard. A pathway directly from the master bedroom leads to the hot tub and outdoor shower. Along the way, a large face sculpture looms from a hedge. Just off the indoor living area sits the back courtyard, complete with one of the outdoor fireplaces. A staircase that widens at the bottom leads out to an urban orchard.

When both sets of 10-foot-wide, easy-touch patio doors are open, it adds another 2,800 square feet of living space to the house. A huge skylight, located just past the fireplace, adds additional natural light.

As Nancy helped design the house, she wanted to ensure the main living space optimized the indoor/outdoor experience.

“People can come over and we just open the sliders and expand the space. We had 150 or so people here and there was plenty of space for everyone.”

“I love space — big spaces,” says Ruari. “I love indoor/

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outdoor living and we are very casual here. All the indoor and outdoor surfaces are barefoot friendly. I would call it an elegant home, but it’s also very casual. It’s relaxed and elegant living.”

He adds: “I also love the way the house is laid out. If you want heat, you step out into the front courtyard. The back courtyard is cooler as it is on the ocean side. This house is so well built that in the winter the heating bill is minimal.”

Nancy made sure she followed her motto when designing the house.

“Anything you touch is often where you want to put your money,” she says. “For example, the front door handle was custom made. All of the fixtures on the outside doors are German-made for ease of locking.”

Working with her brother was the easiest part of the build,

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harbour city kitchens f ine cabinetry & storage systems

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even though he was several time zones away.

“Most of our communication was by phone and a lot of emails.”

There were some challenges along the way.

“With huge steel beams on both sides of the house, it was a challenge to change the structure,” recalls Nancy. “We had to bring in a lot more steel.”

“Also,” notes Ruari, “the shower glass for the downstairs bathroom had to be custom made. There are two pieces that weighed a ton. It was a feat just getting them down there and then installed.”

“Then there was moving the plumbing for the kitchen,” adds Nancy. “The roughed-in plumbing was where the living area is.

I just couldn’t bear to have it there, so we moved it. The whole kitchen is done with Corian so it’s virtually indestructible. It was big in the 70s and 80s and now we are seeing it again. We had all the cabinets in the kitchen built by a shipbuilder. Everything in the kitchen was meant to go precisely. If anything was off— he adjusted it to make it fit perfectly.”

Asked what the favourite part of his house is, Ruari can’t decide. “I love the whole house,” he says. “My favourite thing about being here is that it feels like I am miles away from everything, when I’m really just 15 minutes away. The view is great. We get to see lots of whales, bald eagles, sea lions, et cetera. We can even hear the sea lions ‘barking’ at night.

“I love the lower living area too. There’s two bedrooms, a music room, a media room, a wine room, a gym, an office and that extra-large bathroom with the 11-by-four-foot shower. You can see into the wine room through a window from the music room. (That idea came from a restaurant in Zurich called Tao

where they had a window that looked into a room.) Oh, and there’s the double-sided biofuel fireplace too.”

As for the most comfortable place in the house, Ruari has no problem deciding where that is.

“The media room,” he answers immediately. “Sit on the couch and you might fall asleep. This place is great on rainy days. It’s definitely the hang-out place.”

It’s easy to see why Ruari loves his oasis in the city. “When I get home and close the gate, that’s that. It’s completely private. I love it.”

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K2 Stone (Victoria) Inc. Keystone MSB Masonry Mobile Tile One Touch House Pacific Stone Tile Ltd. PR Wilson Interiors Restoration Hardware Showroom Designworks Ltd. South Shore Cabinetry Tedford Overhead Doors Top Line Roofing Ltd Victoria Speciality Hardware

LOCALLY HANDCRAFTED DESIGNER KITCHENS

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IN THE

DRIVER’S

SEAT

Tractor, cars, business: Dan Schuetze is a driving force

BY TESS VAN STRAATEN | P H OTO S BY L I A C R OW E

W

HETHER it’s waiting for the steel to heat up when he’s blacksmithing, waiting for the hay to dry on his Central Saanich farm or waiting for the right business opportunity, construction guru Dan Schuetze has learned to have patience.

“I can’t say I always have patience, but I’ve learned throughout my life that things always work out in the end,” the 43-year-old owner of Villamar says. “It can sometimes be shortsighted to think it has to happen now and we have to have the

answer now. There are times you really have to work hard and you really have to make something happen. But there are other times you have to sit back and be at peace. You do just have to hurry up and wait sometimes.”

That inner calm, coupled with a strong work ethic, is definitely working for Dan. Since starting Villamar in 2006, he’s built a name for himself as one of the top high-end custom homebuilders in Greater Victoria in addition to running successful renovation, commercial construction, design and telecommunication technology arms of the business.

“I like the creativity of it and turning a concept into reality,”

Dan says. “Every project has a bit of a different challenge. The whole idea of being able to think outside the box and having great people around you seems to be the best way to meet any challenge.”

Dan’s start in construction came early. His dad was a builder and he began working with him right out of high school. His parents were missionaries and the family moved to the Saanich Peninsula when Dan was 16 years old, after living in Northern Spain and Mexico during his childhood.

“We flew down to Mexico on a small plane and that’s where we lived for nine years,” he says. “I think the experience that I was able to grow up with was incredible — seeing how other people lived, different cultures and different countries.”

Dan says it taught him to be resourceful and helped cement a strong work ethic instilled in him by his parents.

“A lot of the people around us were so poor — they had nothing and we didn’t really have much either,” he explains.

“You looked around and saw how resourceful people had to be and how hard they had to work to get ahead. That’s something we don’t really see or experience here as kids.”

It’s a different kind of childhood to what own his two daughters, aged 11 and 14, are growing up with on the pastoral Peninsula, enjoying the tranquility and freedom of their farm.

“It’s just such a peaceful place to live and it gives our kids a ton of freedom to run around,” he says. “I get to drive a tractor and bale hay in the summer. There’s something about being on a noisy tractor on a hot day, with no distractions, watching birds fly around.”

For Dan, who got into blacksmithing about a year ago, there’s

also something about forging metal with his own hands and creating something out of nothing.

“It’s rewarding to make something you can actually use,” says Dan, who is planning to make a set of kitchen knives for his house. “I like the pace of it. You have to wait until the steel is hot enough, and then you have to act fast or you miss your window of opportunity. It’s like a lot of things in life — timing is everything.”

Dan’s other passion is cars — he’s owned hundreds over the years and he bought his first vehicle before he could even drive.

“The first car I bought was a 1978 Toyota Corolla — so definitely not a glamorous car by any means or a collectable or fun car — but it was the one I could afford at the time!” laughs Dan. It was the first car he owned after he got his license, a 1972 BMW 2002, which really ignited his passion. He now has a small collection and says early Porsches are his favourite.

“There’s something so timeless about them,” he explains. “My favourite is my 1968 Porsche 912. I love the lines, the way they drive. There’s just something really authentic about them. An older car reminds you that you’re driving, where a new car kind of makes you forget you’re driving.”

As Dan continues to drive Villamar forward into bigger and better things, one piece of advice really sticks out.

“The biggest shift for me has been from thinking what can I get from someone to what can I give?” he explains. “If you do something that only gives you something back, it’s a one-sided relationship and it won’t work. Being able to add value to others is the key.”

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BMO Wealth Management is the brand name for a business group consisting of Bank of Montreal and certain of its affiliates, including BMO Nesbitt Burns Inc., in providing wealth management products and services. ® “BMO (M-bar roundel symbol)” is a registered trade-mark of Bank of Montreal, used under licence. ® “Nesbitt Burns” is a registered trade-mark of BMO Nesbitt Burns Inc. BMO Nesbitt Burns Inc. is a wholly-owned subsidiary of Bank of Montreal. If you are already a client of BMO Nesbitt Burns, please contact your Investment Advisor for more information.

BMO Nesbitt Burns Inc. is a Member - Canadian Investor Protection Fund. Member of the Investment Industry Regulatory Organization of Canada.

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NOW S EL LING · 3 9 MAR INA S IDE S U IT E S · M OV E IN S P RIN G 2 0 2 0

U N C O M P RO M I S I N G O C E A N F RO N T L I V I N G

I N T H E H E A RT O F T H E FA I RW I N D S C O M M U N I T Y

PARKSVILLE

FAIRWINDS NANAIMO

VANCOUVER

VICTORIA

The Westerly is beautifully situated overlooking the Strait of Georgia, nestled within Vancouver Island’s natural landscape of forested hills and rocky terrain yet only 20 minutes north of Nanaimo and easily accessible from both Victoria and Vancouver. Designed and built to exacting standards, residences at the Westerly offer an active lifestyle just steps away from the water, marina and Fairwinds Landing, the community’s new oceanfront residential/retail/dining hub.

WESTERLY LIFESTYLE CENTRE · 3455 FAIRWINDS DRIVE, NANOOSE BAY, BC · OPEN DAILY

I N Q U I R E · T 2 5 0 . 3 8 7 . 4 1 6 2 T F 1 . 8 0 0 . 3 4 0 . 9 5 3 9 FA I RW I N D S . C A THE DEVELOPER RESERVES THE RIGHT IN ITS DISCRETION TO MAKE MODIFICATIONS AND CHANGES TO FLOOR PLANS, PROJECT DESIGNS, MATERIALS, SPECIFICATIONS AND DIMENSIONS TO MAINTAIN THE HIGH STANDARD OF THIS DEVELOPMENT. INFORMATION CONTAINED WITHIN IS PROPOSED ONLY AND IS SUBJECT TO CHANGE WITHOUT NOTIFICATION. THIS IS NOT AN OFFERING FOR SALE AS ANY SUCH OFFERING CAN ONLY BE MADE BY WAY OF DISCLOSURE STATEMENT. E.&O.E.

FASHION TALKINGWITHTESS

River Run

Khaki, cream and crochet are the late summer staples, while tech fabrics and natural cottons help you keep your cool.

STYLING BY LIA CROWE P H OTO S BY DA R R E N H U L L

Lace bralette ($59) by Eberjey, sage green cotton shirt ($149) by Line, graphic stripes cotton trousers ($349) by Ace & Jig, brass Lull ring ($165) by uni, opal choker ($229) by Pia, and gold necklace ($35) by Kala Collection from Bernstein & Gold; grocery tote by Erin Templeton ($95) and black sandals ($70) by Teva, both from Footloose Shoes.

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Biscuit jumpsuit ($300) by Lacausa, brown jumper ($100) by minimum, dark brown wooden bead bag ($160) and orange crochet bag ($110) by Paloma Wool, and bathing suit top ($70) by Fenntessa, all from Still Life For Her.

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Grey shorts ($27)

by Wilfred from Turnabout; bronze coat ($395) by Sosken and sweater ($450) by Marlene Birger, from Bernstein & Gold.

On Jeff: Handmade bracelet ($98) by Pig & Hen from Citizen Clothing; Slim skinny jeans ($255) by Adriano Goldschmied from Outlooks for men.

White cotton gauze shirt ($235) by Velvet from Bagheera Boutique; taupe belted skirt ($179) and long blazer ($229)

by InWear, round leather cross body bag ($765) by Liviana Conti, all from Hughes Clothing; woven straw bag ($129) by Furla and brown quilt bag ($80) by Marc by Marc Jacobs from Turnabout; hat and barrette, stylist’s own.

FASHION Beige windbreaker ($790) and wool poncho ($785)

by Luisa Cerano, drawstring shorts ($235) by Rosner, all from Bagheera Boutique; black bandeau ($70) by Fenntessa from Still Life; bronze hoops ($135) by Emma Glover from Bernstein & Gold.

Navy top ($149) and navy pants with pockets ($199) by Sun Kim from Auréa Fashion Boutique & Essential Luxuries; hat is stylist’s own.

Model: Sierra Lundy Makeup and hair: Jen Clark, in-house makeup artist for COSMEDICA, using glo.MINERALS makeup.

Production and Styling Assistant: Vellar Chou Photographed on location on the Cowichan River. A huge thank you to Alain Nagasaki for hosting our crew for the day.

Urban Al Fresco 11 patios for outside dining in Victoria — and why we love them

BY SUSAN LUNDY | P H OTO S BY L I A C R OW E

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When the sun shines, temperatures soar and it’s time to wine and dine, outdoors is the place to be.

Luckily, restaurants and bars in downtown Victoria have a range of options — from sidewalk seating to lush garden settings — to sip and savour al fresco.

Here are 11 of our favourite spots and why we love them.

CERAMIC TILE & NATURAL STONE CERAMIC TILE & NATURAL STONE

we are here

If you’re thinking “patio” in Victoria, Canoe might be the first image that pops into mind. Quintessential Victoria, it checks all the boxes — scenic, seaside dining (and lots of it) with a great menu and a diverse selection of beer crafted on site. It’s a perfect place to gather with a group and share a sunny afternoon.

SAVOUR: Canoe Classic Burger — “happy cow” organic beef, lettuce, tomato, cheddar, bread and butter pickles, burger sauce.

SIP: Canoe Beer — try the mainstays and the seasonal.

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DOUGLAS

BLANSHARD DOUGLAS

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BLANSHARD

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It’s Obvious Canoe Brewpub

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Boho, Gypsy, modern romantic — for those with a unique sense of style and a love of natural textiles –

To the Sea Fishhook Mermaid Wharf

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Les Ours

One block down the harbour from Canoe, find Fishhook and prepare to tantalize your taste buds. This waterfront patio with views to the working waterway and Johnson Street Bridge serves up fantastic seafood with an Indo-French influence. Delish.

SAVOUR: Mermaid Thali — crispy, house-pickled seasonal local vegetables served with candied salmonaisse, harissa’d wild shrimp, lemony baguette and an assortment of local, sustainable cured, hot and cold smoked seafood.

SIP: Seaside Sangria — apricot brandy, peach schnapps, white cranberry juice, choice of white, red or sparkling wine.

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3

Viva Italia!

Il Covo Trattoria

With a lush and peaceful setting, an Italian-inspired menu and exquisite service, Il Covo Trattoria is the spot for outdoor fine dining.

Step off a busy street in James Bay and find yourself seated in a lush garden, surrounded by many of the herbs and edible flowers also found in your meal. We sipped Prosecco and savoured cool gazpacho (served with a lavender garnish). Molto buona!

SAVOUR: Spaghetti Allo Scoglio (GF) — calamari, mussels, prawns, clams and bay scallops in a light white wine marinara sauce.

SIP: Grappa di Amarone — deep amber, fruity cherry notes along with flavours of almonds and anise.

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Raw is the Draw E:Né Raw Food • Sake Bar Sidewalk seating at E:Né’s black, bar-style tables on Pandora Street may not offer the most scenic setting — although the people watching is definitely fun — but the menu will have you swooning in your seat. A $4 bites menu plus sake flight options let you sample your way through a large section of Japanese specialty dishes and sakes. Try a sake bomb!

SAVOUR: E:Né Aburi Charcuterie Platter — chef’s choice aburi roll, aburi oshi sushi, aburi nigiri and aburi oshi bites.

SIP: Sparkling sake.

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She’s So High/ High Above Me The Livet

Rooftop dining with skyline views and a cosy setting at The Livet sets the stage (theatre metaphor intended) for a must-do patio experience. Located across the street from the Royal Theatre, the upstairs location offers a private oasis from the busy street setting below. Features a char grill and a focus on tapas-style eating.

SAVOUR: Honey Garlic Pork Ribs — sesame, ginger, smoked tamari almonds, seasonal pickles.

SIP: Above the Clouds: gin, crème de viollette, lillet blanc, citrus, egg white.

6

7

We Like to Watch (the World Go By) 10 Acres’ Commons

While 10 Acres is split into three separate dining areas — Bistro, Kitchen and Commons — it’s the street-side sidewalk patio of Commons that is the outdoor place to be for tasty bites and mega sights. Situated with views of the Inner Harbour and across the street from the iconic Fairmont Empress Hotel, this is peoplewatching central in Victoria.

Faster-paced than Bistro and Kitchen, the menu incorporates the same farm-to-table philosophy.

SAVOUR: Halloumi + Tofu Tacos — Adriana’s corn tortillas with guajillo and arbol chili bbq, pico de gallo and 10 Acres Farm spicy sauce.

SIP: Fare Fruit Margarita (and it’s on the Happy Hour menu, too!).

8

It’s the Gin The Veranda at the Empress

Elegance, charm and spectacular views of Victoria’s Inner Harbour, The Veranda at the Empress offers a summertime setting that’s great for a quiet bite amid the bustle of the city. And the drinks menu is dazzling. If you have yet to taste the pleasingly purple Empress Gin, this is the spot to do it. Or try one of the drink “Imposters” such as the one featured below.

SAVOUR: Floating Island (dessert) — bourbon vanilla bean crème anglaise, fresh raspberries, meringue chips.

SIP: Honey Lavender Lemonade: citrus blend, Fairmont honey, lavender and pea flower lemonade.

For Body and Soul Nourish Kitchen + Cafe

The sun-drenched seasonal patio at Nourish Kitchen + Cafe pairs a quiet, foliage-framed setting at the foot of a beautiful heritage building with divine flavours created from wholesome ingredients. Why wouldn’t you want to eat at a restaurant that aims to “make people feel healthy and happy?” Open from 9 am to 3 pm, this is a perfect spot for breakfast or brunch al fresco. Gluten free? This is your happy place.

SAVOUR: Sleeping Beauty Pancakes (GF) — cardamom oat pancakes, warm fruit compote, organic pomegranate whipped cream, bee pollen sprinkles, maple syrup.

SIP: Uprooted — harmonic arts chaga kola root syrup, soda water, sacred basil flower essence, immune depth tincture.

Bring the Inside Out

DESIGN | BUILD MAINTENANCE fallingwaterlandscapes.com

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C I B C WO O D G U N DY O’BRIEN INVESTMENT GROUP

WOULD A TRUST M A K E S E N S E I N YO U R FINANCIAL PLAN?

Peace of mind comes from knowing that your final wishes will be carried out. A trust is a highly effective wealth management vehicle which could aid in helping you achieve those goals.

Contact us today to learn how including a trust in your estate plan could make sense for you.

We are here to help you reach your goals.

Michael O’Brien, CIM, CFP Senior Portfolio Manager Jessica O’Brien Cameron, PFP, B.Comm.

Associate Investment Advisor Thomas McPherson Associate Investment Advisor The O’Brien Investment Group 250 361-2272 www.obrieninvestmentgroup.com CIBC Private Wealth Management consists of services provided

by CIBC and certain of its subsidiaries, including CIBC Wood Gundy, a division of CIBC World Markets Inc. “CIBC Private Wealth Management” is a registered trademark of CIBC, used under license. “Wood Gundy” is a registered trademark of CIBC World Markets Inc. If you are currently a CIBC Wood Gundy client, please contact your Investment Advisor.

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Crafty The Drake Eatery

With a rotating selection of unique West Coast beer and a deck overlooking Market Square, The Drake offers an urban oasis completely removed from the hustle of the city. It’s the place to go if you’re a craft beer enthusiast, but it also pours a delicious, hoppy cider plus various wines, and serves up a full menu of bites as sipping sides.

SAVOUR: Grilled Cheese and Kimchi — aged cheddar, green apple on grilled ciabatta, or make it vegan with The Cultured Nuts Ottima Mozza.

SIP: The beer! (or try the Tod Creek Mala-Hop Cider).

10

Hefty Happy Hour Glo Restaurant + Lounge

11

Urban Escape The Fort Common

There’s lots to like about the shoreline-hugging Glo — located on Jutland Road with views of the busy Selkirk Waterway — but add in a lengthy Happy Hour and an extensive Happy Hour menu, and you’ll be particularly happy to sip and savour away the afternoon. Happy Hour runs 2-5 pm as well as late night and features a power-packed range of drink and food specials.

SAVOUR: Shanghai Lettuce Wraps — hoisinginger ground chicken, crispy farkay noodles, cilantro, toasted peanuts, shredded carrot and crisp iceberg lettuce cups, served with three sauces: sweet chili aioli, peanut lime and ginger soy.

SIP: Happy Hour Prosecco Cocktails

With alley access only, the courtyard patio at The Fort Common is a superb spot to bring your takeout and step into a private haven right downtown. Staged with communal-style tables and offering napkins, cutlery and water, it’s perfectly positioned as an outdoor eatery for nearby favourites such as Be Love, Yalla, La Taquista, Fishhook and Chorizo & Co. Open from June 1 to September 16.

The Drake offers an urban oasis completely removed from the hustle of the city.

Caretakers of Beautiful Landscapes

F

allingwater provided both garden maintenance and a larger install which included design, planning, grading, planting, lighting and irrigation. They offered clear expectations and timelines, and followed up after the work to ensure we were completely satisfied.

“

I only have positive things to say about Fallingwater Property Services and we will definitely have the crew back for our next project! ” Cadboro Bay Residence

DESIGN | BUILD | MAINTENANCE fallingwaterlandscapes.com boulevardmagazines.com |

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The Language of

SCENT

Botanical alchemists use ancient methods for a deeper connection to place STORY AND PHOTOS BY LIA CROWE

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cent is connected — through the oldest and most primal part of our brain — to memory, pleasure and desire. The smell of damp earth, dry leaves underfoot, fresh conifer needles or lavender blooms crushed between fingers can transport and calm your mind, and connect you to nature.

Local companies are harvesting and wildcrafting botanicals to create natural scents and skin care products, and bringing back self-care rituals that are infused with ancient and traditional knowledge.

Walking down the steps to The Still Room Perfumery on Oak Bay Avenue, I feel like I’ve stepped back in time. The back area of the perfumery is like an alchemist’s workshop; there is a copper alembic still in the corner, and jars of dried flowers and plants, tinctures, resins and waxes line the shelves, begging to be opened and experienced.

The Still Room is a playground for the senses — a boutique and workshop where perfumers Karen Van Dyck (of K Van Dyck Parfum) and Stacey Moore (of Flore Botanical Alchemy) create and sell their scents and skincare products, and make custom, individualized scents.

“It’s about reconnecting to nature,” Karen says. “In this synthetic world we are floating on top of life; we’ve lost our connection with the earth.”

“Because of technology, many people are feeling disconnected, suffering from depression and anxiety,” Stacey adds. “Scent is a way back to our intuitive selves, to feeling connected to our place.”

Stacey does her own steam distillation and both perfumers incorporate sustainable and locally wildcrafted botanicals in their scents. They say this is important because the quality of the materials, who’s harvesting them, how they are harvesting them, and where they come from all matters.

Some of their favourite locally wildcrafted botanicals are wild rose and cottonwood. “Rose is the heart medicine,” Stacey says. “It wraps silk ribbons around your heart and just makes you feel good.”

“Rose scent is the highest vibration of any flower,” Karen adds. “When I first smelled cottonwood buds, the world opened up to me. It was like being attracted to a lover and I was inspired to get that scent into a bottle.”

Leigh Joseph/Styawat, from the Skwxwú7mesh (Squamish) First Nations, is an ethnobotanist and the owner of Skwálwen Botanicals. Pronounced squall-win, it’s a Squamish word that roughly means “spiritual heart” or “essence of being.” Leigh chose this name to represent the cultural connection to plants and Indigenous knowledge, as well as what working with plants brings to her life.

“It’s about relationship to the land,” Leigh explains. “I think there is a desire to have those tangible smells to ground you to place.”

She harvests wild plants in a sustainable and respectful

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Fragrance has been a part of our life for centuries. It’s part of our culture and history. It’s a personal statement. way, and each product has a Skwxwú7mesh name to honour the place from which this knowledge comes.

“I want to infuse this creative outlet [making self care products] with respectful cultural grounding. While you’re harvesting something, it’s important how you feel in your heart and your mind. Part of the cultural relationship is how you harvest, for example. When harvesting wild rose you take only three of the five petals so that pollinators can still land, and the flower can still turn into a rose hip. Birds and animals rely on rose hips for food and I’m mindful to spread out the harvest.”

One of her favourite botanicals is conifer resin or pitch, which is crystallized tree sap.

“It smells very green and earthy. Sap is the antibacterial system of the trees so it has the same ability for us in fighting infection. Tree scents are very grounding and they connect me to the land.”

Reyna Goshinmon, of Victoria-based Kodo Collection natural skincare products, uses locally grown and harvested rose petals in her rose clay mask.

“Rose is good for immune boosting; it has vitamin C and

antioxidants, and fights off free radicals. It draws moisture to the skin and promotes circulation and cell regeneration. I believe we are all seeking a deeper connection and this is one way we can connect. Using the locally harvested petals gives a deeper appreciation for the ingredients.”

As my journey into the discovery of scents continues, I visit natural perfumer Laurie Arbuthnot of Wild Coast Perfumery in Cowichan Bay. Again, I’m entranced by a beautiful botanical laboratory. Laurie tells me she uses at least one local ingredient in each of her perfumes. Some include wild oak moss, lichen harvested off Garry oak trees, cedar bows and even bracket fungus, a local shelf mushroom.

“I was hiking with my son one day and I saw a fallen log with this beautiful piece of bracket fungus. It came off easily so I smelled it — because I smell everything — and it was fruity and gorgeous. I brought it home and started playing around with it.

Its scent is very earthy so I used it in my perfume Carmanah. I also use lavender a lot — when it comes to scent, lavender is like mustard to a sandwich.”

As Laurie describes the scents used in each perfume, I’m curious as to how she comes up with the combinations.

“When I sit down to make a perfume, it’s like sitting down to write a story or paint a picture — I need a direction. So I use scent inspiration from locations to build the perfumes. Oak moss reminds me of being a kid at the end of summer going through the woods when everything is crunchy. The perfume called Tofino is inspired by the scent of moss, damp earth and a path leading to the beach lined with cedars and wild roses. Salt Spring is inspired by a coastal cottage garden.”

The Forget-Me-Not Bracelet “If I had a flower for every time I thought of you... I could walk through my garden forever.”

- Alfred Tennyson .

INTERNATIONAL AWARD WINNING JEWELLERY DESIGNERS • SINCE 1972 946 Fort St, Victoria, BC • 250-383-3414 • www.idar.com

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Jewellery Designs © 2019 IDAR

Authentic Idar

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She adds: ”Scents should make you feel good, feel happy or feel sexy, remind you of everything that’s good about life.

Fragrance has been a part of our life for centuries. It’s part of our culture and history. It’s a personal statement. It’s a way to centre us. If we’re feeling stressed it can anchor us and remind us that things aren’t so bad.”

Like artists, approaches to scent vary.

Back at The Still Room, Stacey takes a storytelling approach.

“I think about where I’m going. I may picture the sea and the sunset. So I imagine myself in that moment and then find smells that take me to that place. Then when you smell it, you can almost feel that sun on your skin.”

Karen says, “My scents are more abstract. Everything has a vibration, colour, sound, and scent.”

She shows me a beautiful colour chart full of swirling colour combinations that she created as a tool to discover what scents a person might be attracted to.

“Perfumes are structured like a pieces of music: top notes, heart notes, base notes and accessories. Like a chord in music each has a different vibrations. Our job is to make sure the movement through scent is smooth and you don’t lose the theme.”

“Art can change people quicker than language. Scent is an art form — you’re painting with scent, making music with scent, opening ideas and thoughts with scent, unlocking parts of the mind with scent and going back to your primal self. It can be very profound and connect us to why are we here, who we are.”

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FILE NAME: Aquara_Boulevard_Vic_Mag_Half_20190807.ai

PROJECT: AQUARA by ELEMENT

A Big Thank You To Our Vancouver Island Investors.

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| V I C T O R I A | welcome@delucaveale.com | realstream.ca

IMPORTANT INFORMATION: This communication is for information purposes only and under no circumstances is it to be construed as an invitation to make an investment in RealStream ™Income Properties. Investing in the LP Units involves significant risks. There is currently no secondary market through which the LP Units may be sold and there can be no assurance that any such market will develop. The recovery of an initial investment is at risk, and the anticipated return on such an investment is based on many performance assumptions, many of which are described in the current Offering Memorandum.

Although RealStream™ Income Properties LP intends to make regular distributions, such distributions may be reduced or suspended. The information is qualified entirely by reference to the Offering Memorandum. Investors should consult their professional advisors prior to making an investment decision and are referred to the many risk factors and statutory rights referred to in the Offering Memorandum.

TERRY JOHAL D E V E L O P M E N T S

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VICTORIA’S FINEST REAL ESTATE

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

2101 - 83 Saghalie Road Songhees Upon Request Pinnacle of luxury achieved in this soaring Penthouse Suite, commissioned to exceed expectation and captivate with the best views in Victoria.

Access via 2 elevators that open into your chic residence. Custom designed in an artistic minimalist design allowing the panoramic ocean, mountain, city and Inner Harbour vistas to be the primary focus of all rooms. Configured with entertaining in mind, the open concept allows fluidity of space. Chef’s kitchen gleams in white with professional grade appliances, fit for catering, with plenty of prep and serving space at the central island. A casual eating area, with fireplace is adjacent to the kitchen and continues onto the formal dining and entertaining space. This entertaining space is bordered by two outdoor terraces, each with exceptional views. The spacious living room invites rest and relaxation and opens to the media room enhanced with a fire place.

The master retreat is appointed with a lavish four piece ensuite, walk-in closet and patio access.

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

1229 Muirfield Place

1130 Benvenuto Avenue

9582 Ardmore Drive

Langford $1,099,000

Central Saanich $1,398,000

North Saanich $2,649,000

Elegant resort style living with included golf membership at Nicklaus designed Bear Mountain 36 holes of Golf, this home was commissioned to a superior standard. Interior is modern & artistic, with an open concept that encourages entertaining. Chef’s kitchen with premium appliances & granite counters. Regal master retreat with walk-in, 5pc ensuite & private deck.

Unique revenue estate offers a picturesque setting with modern&updated dwellings. Main house showcases quality craftsmanship & designer touches. Chef’s kitchen with premier appliances, island & adjacent dining area. 2 bedrooms &3pc bath with soaker tub complete.

Master suite appointed with 3pc ensuite & private balcony. Farm to table living with plentiful garden beds & an assortment of fruit trees.

Over an acre of park-like property, bordered by 5+acre Nature Park.

Seaside estate masterfully redone throughout in 2013. West Coast interior artistically showcases custom concrete floor, exposed beams, vaulted ceilings, quality stone & wood work. Walls of glass frame ocean & mountain views. Main offers gourmet kitchen with professional grade appliances fit for catering. Outdoor living space incorporates the rugged natural beauty that surrounds, with plenty of decking and patios overlooking dynamic views of passing by marine vessels, resident wildlife & vibrant skies.

5185 Agate Lane

1502 - 60 Saghalie Road

3350 Upper Terrace Road

Cordova Bay $3,599,000

Songhees $1,649,000

Uplands $$2,495,000

Gated beachside manor on a quiet lane with sweeping ocean views. Masterful open plan encourages entertaining, with dynamic seascapes framed by walls of glass. Gourmet kitchen with custom cabinetry, butler’s pantry, top of the line appliances. Upstairs, master retreat with sitting area with private balcony & lavish 6pc ensuite.

Private, landscaped yard with manicured gardens & mature trees. Patio space includes a firepit & staircase to sandy beach.

Executive luxury living in vibrant Vic West.

Award winning Bosa properties has designed ‘Encore’ to achieve a superior standard. Designer interior capitalizes on panoramic ocean, mountain & city skyline views – prominently displayed in principle rooms. Gourmet kitchen appointed with premium appliances with chic counters & bar seating for casual meals. Master retreat epitomizes relaxation with a lavish 5pc ensuite, walk-in closet & private balcony.

Victoria character manor surrounded by mature trees & manicured gardens. Situated in prestigious Oak Bay. Chef’s kitchen equipped for the culinary enthusiast with top of line stainless steel appliances. Custom cabinetry for abundant storage with granite counters. Outside, 0.32 acre property affords peace & privacy, with sun drenched deck overlooking backyard oasis.

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

622 INGLEWOOD TERRACE | OAK BAY 3 BEDS | 4 BATHS | 410120 | $3,500,000

574 ISLAND ROAD | OAK BAY 6 BEDS | 5 BATHS | 408265 | $3,750,000

60 0 L I N K L E A S AV E N U E | OA K BAY 3 B E D S | 3 BAT H S | 413137 | $3, 50 0,0 0 0

2197 L A FAY E T T E S T R E E T | OA K BAY 4 B E D S | 4 BAT H S | 412282 | $2,435,0 0 0

860 V I C TO R I A AV E N U E | OA K BAY 4 B E D S | 5 BAT H S | 4 0 6924 | $2,435,0 0 0

1234 T R A N S I T R OA D | OA K BAY 3 B E D S | 3 BAT H S | 411721 | $2, 20 0,0 0 0

2025 R U N N Y M E D E AV E N U E | OA K BAY 3 B E D S | 3 BAT H S | 411203 | $1,650,0 0 0

2188 BA R T L E T T AV E N U E | OA K BAY 5 B E D S | 4 BAT H S | 4 0 6 414 | $1,650,0 0 0

112 PR I N C E E DWA R D D R | OA K BAY 3 B E D S | 3 BAT H S | 413191 | $1,725,0 0 0

20 41 G R A N I T E S T R E E T | OA K BAY 4 B E D S | 3 BAT H S | 411093 | $1, 585,0 0 0

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PERSONAL REAL ESTATE CORPORATION

JASON.BINAB@THEAGENC YRE.COM 778.265.5552

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1851 CRESCENT ROAD | VICTORIA 3 BEDS | 5 BATHS | 407357 | $5,480,000

1535 DESPARD AVENUE | VICTORIA 5 BEDS | 6 BATHS | 412252 | $3,500,000

767 BY N G S T R E E T | OA K BAY 4 B E D S | 4 BAT H S | 413528 | $2,10 0,0 0 0

987 B E AC H D R I V E | OA K BAY 3 B E D S | 4 BAT H S | 413769 | $2,495,0 0 0

2585 C R A N M O R E R OA D | OA K BAY 5 B E D S | 5 BAT H S | 410 4 69 | $1,950,0 0 0

29 43 H E N D E R S O N R OA D | OA K BAY 6 B E D S | 3 BAT H S | 413717 | $1, 350,0 0 0

1198 S T. PAT R I C K S T R E E T | OA K BAY 4 B E D S | 2 BAT H | 411924 | $1, 395,0 0 0

2631 M A R G AT E AV E N U E | OA K BAY 3 B E D S | 2 BAT H S | 413432 | $1,70 0,0 0 0

501-14 4 0 B E AC H D R I V E | OA K BAY 2 B E D S | 2 BAT H S | 412605 | $850,0 0 0

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$2,495,000

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$968,000

Room for the in-laws in this gorgeous family home with 4 bedrooms & 4 bathrooms. Fabulous private outdoor space with large deck & professionally landscaped yard.

102 - 1149 Rockland Avenue, Victoria

$515,000

Spacious 2 bedroom, 2 bathroom ground floor condo with great outdoor space. Neat as a pin with new floors & fresh paint. Well-managed 19+ building, small dog or cat welcome.

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Kirsten MacLeod

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Personal Real Estate Corporation

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macleodgroup@sothebysrealty.ca M AC L EO D - G ROU P.COM

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.

W NE

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E IC R P

2640 Queenswood Drive

639 Radcliffe Lane

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$850,000,000

3931 Tudor Avenue

2017 Westcoast modern w/lots of options, open design

2801 Tudor Avenue

2 Acres with Ocean Views – 10 Mile Point

+

2032 Esplanade

Fabulous/quiet seaside home on sandy Willows Beach

Over $43,000,000 in Trusted Real Estate Transactions Since Jan/2019 Total i n& tApproaching rus t e d r e$1,000,000,000 a l e s tat e t rin a ns ac tSales! ions.

Lisa Williams is Your Negotiating Advantage Buying or or Selling: Lisa Williams* Williams* is Your Your Negotiating Negotiating Advantage Buying Selling: Lisa is Advantage 25 50 0 )) 5 51 14 4 -- 1 19 96 66 6 (( 2

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* Personal Real Estate Corporation * Personal Real Estate Corporation

Krista Voitchovsky, Real Estate Advisor 250-888-3256 | krista@kristav.ca www.kristav.ca

Mark Gutknecht, Real Estate Advisor 250-880-1000 | mark.gutknecht@engelvoelkers.com www.kristavandmarkgteam.evrealestate.com

S

hoal Point, the epitome of luxury living!

Located at the mouth of the inner harbour at 21 Dallas Road, Shoal Point is steps from Fisherman’s Wharf and Park, walking distance to shopping, restaurants, library, downtown, and Dallas Road ocean walkway.

Amenities Include: • Concierge Service Monday – Friday from 9-5 • 25 metre lap pool • Fully equipped gym, whirlpool, sauna & steam room • Putting green • Kayak & Bike storage • 2 guest suites • Full time caretaker with 24/7 emergency help • Friendly & social community with Friday night Happy Hour, Yoga classes and a walking group as examples.

Be sure to watch the videos of each listing on kristavandmarkgteam.evrealestate.com

603-21 Dallas Road

810-21 Dallas Road

523-21 Dallas Road

324-21 Dallas Road

Shoal Point, Victoria James Bay $1,249,000

Shoal Point, Victoria James Bay $1,396,000

Shoal Point, Victoria James Bay $1,259,000

Shoal Point, Victoria James Bay $1,069,000

2 bed, 2 bath, 1701 sqft. Inner harbour views. One of the original show suites with floor to ceiling windows and a large elegant, open concept living space. This suite has air conditioning as well.

2 bed, 3 bath, 1773 sqft. Sunny East, South & West exposure.

Unique floorplan with 3 decks, spa ensuite and many other updates. Air conditioning & 2 parking spots.

2 bed, 2 bath, 1366 sqft. Inner harbour views from the partially covered 494 sqft. deck. Lovely updates, air conditioning & 2 parking spots.

2 bed, 3 bath, 1327 sqft. Inner harbour views from the 772 sqft. deck. Lovely layout and very lightly used.

2249 Oak Bay Avenue, Victoria, BC V8R 1G4 • Office +1 778-433-8885

The local real estate agent with the international network: vi.evcanada.com

1144 Fort Street, Victoria, BC

The Value of Experience

Sylvia Therrien

Personal Real Estate Corporation

4826 Spring Road | $3,295,000

1564 Monterey | $1,145,000

7178 Mark Lane | $2,995,000

5203-2829 Arbutus | $1,050,000

93 King George Terrace | $2,200,000

304-888 Government Street | $998,850

Custom Home on 4.5 acres with Panoramic Views

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Building opportunity with Views in South Oak Bay

Charming Character home steps from Oak Bay Ave.

Large, Updated suite at Wedgewood Estates

1 bed + Den Condo | Customs House

Sylvia@SylviaTherrien.ca • LuxuryWaterfront.ca • SylviaTherrien.ca 250.385.2033 • Cell: 250.888.6621 • Toll-free: 1.888.886.1286

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TU EA

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$4,500,000

$5,000,000 9700 Glenelg Avenue, North Saanich

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$6,900,000 SHOAL POINT OCEANFRONT PENTHOUSE This exquisite 2 storey penthouse epitomizes elegance and sophistication! Offering over 4400 sq. ft. of luxurious living; you will find everything you would wish for in a state-of-the-art condominium. Prepare to be impressed with the high coffered ceilings, recessed valence lighting, grand gallery hallway entry, plus the incredible marble and stainless gourmet kitchen. Two grand master suites are privately located on the 2nd level with spacious

spa baths, & grand fireplaces. These rooms feature Palladian windows to take in the simply breathtaking views of the Cruise ships & the Victoria International Marina. This residence offers an incredible lifestyle opportunity with fine dining, shopping, theatre, and marinas all nearby. Concierge service and fitness amenities complete the package. MLS#413313

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324 Linden Avenue | 2,175,000 | MLS 410692

Multi Generational Family Estate Looking for the ultimate Fairfield home…This is It!!!

4 Beds, 3 Bath, 3864 SqFt, 0.16 Acres This immaculate French Manor designed home on 2 levels boasts high end finishing with Walnut, Granite, Slate, Quartz & Ebony; light fixtures by Hubbardton Forge, Fuhr custom doors and commercial grade appliances by Miele & KitchenAid are just a few of the luxuries this home has to offer.

Lew Poulin, Realtor SRES 250-507-1546 Sarah Poulin, Realtor 250 217 4178

ljpoulin@shaw.ca www.lewpoulin.com

Elk Lake | $2,495,000 | MLS 405693 Stunning 6200 sq ft custom West Coast executive home with lovely rural views! South facing, 5 acre property; this exclusive enclave in the Elk Lake area is just 15 minutes to Victoria. Incredible design are evident the moment you drive up. The home and property was designed with 4 individual living quarters (3 in the main house).

The main level is over 4600 sq ft. Two double garages and a massive deck wraps virtually the entire backside of this fabulous home. The main house has a 1 bed suite in the upper level above the garage that is so well tucked away you don’t know its there.

As an added bonus, there is also a separate 1200 sq ft 2 bedroom, 2 bathroom home. Options are plentiful with this wonderful offering.

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MLS Award Winning Realtor

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FOOD+FEAST

Small plates that

inspire

Shop and serve — beautifully

Discover the New Empress Experience Tour

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

T

APAS: the traditional, Spanish style of eating small bites of flavourful food while sipping on adult beverages. It’s a genius idea, and one that adapts well to home entertaining. Small plates, casual service, and delicious variety is the heart of tapas and the soul of summer entertaining.

Authentic tapas can run the gamut of simple cold dishes of olives and sliced cheese to more elaborate pre-cooked concoctions of tortilla (potato frittata), albondigas (amazing meatballs) and piquillo bacalao (roasted peppers stuffed with whipped salt cod). Although the cooked tapas are wonderful, the simple ones can still wow a houseful of guests.

My simple tapas entertaining idea comes from a crowd favourite in my Spanish cooking class: something I call “Shop & Serve Tapas.” It’s a collection of high-quality Spanish cheeses, meats, deli items, breads and nuts, arranged beautifully on platters and served as pre-class, or pre-meal, nibbles.

As a method of entertaining, “shop and serve” done right is easy on the host, stunning for the guests and delicious and filling. The trick is to source the right ingredients, plate them beautifully and throw in a few twists of your own.

I always start with a collection perfectly ripe cheeses that range from creamy and sweet to blue-veined. (If you are unsure of how to build a good cheese platter, see my tips below and enlist the help of knowledgeable cheese sellers at any of the delis in town.) I then add shaved Jamón ibérico or Jamón serrano (dry-cured Spanish ham), thinly sliced spicy chorizo and dry-cured wine chorizo.

Round out the selection with delicious tidbits: marinated olives, warm spiced nuts, membrillo

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Almonds

Manchego cheese (aged three months, sheep milk, Spain)

Queso de Romero (sheep milk, Spain) Quince paste

Valdeon blue cheese (cow and sheep milk, Spain)

Manchego cheese (aged 12 months, sheep milk, Spain) MahĂłn cheese (cow milk, Menorca Islands, Spain)

Idiazabal (sheep milk, Spain)

Robiola cheese (cow and goat milk, Italy)

Platters, bowls, cheese knives, wooden scoop and shopping bag from Pigeonhole Home Store.

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(aromatic quince paste), artichoke hearts, and piquillo peppers.

These, combined with sliced breads, crackers, a full-bodied red wine or crisp white wine and a lovely table, make for a perfect storm of entertaining magic. Simple and fun for the hosts, inviting for the guests.

Victoria is lucky to have a number of wonderful delis to source authentic Spanish ingredients. See the list below of just a few great delis. A simple shopping trip, some fun playing with plating and garnishing, and possibly a few quick and easy marinades, and your meal is done. Impressive, delicious and a whole lot of fun!

Must-haves for Shop & Serve Tapas: • Two types of olives (usually spicy Spanish from Charelli’s or home-marinated Mantequilla olives plus a black olive) • Quince paste: known as membrillo, this sweet-sour and flavourful paste pairs beautifully with cheese and blue cheese in particular • Spanish salted almonds (see recipe) • Three to six varieties of Spanish cheese (see cheese platter list below) • Charcuterie platter with Jamón serrano and sliced dry cured chorizo • Marinated piquillo peppers, marinated artichoke hearts, or other marinated vegetables of your choice (see recipes)

• Sliced baguette, crackers, rice crackers and other objects for holding cheese • Anything else that strikes your fancy, including cooked tapas Tortilla Espanola (see recipe)

PLACES TO BUY SPANISH INGREDIENTS Charelli’s Cheese Shop & Deli, 2851 Foul Bay Rd, 250.598.4794 Ottavio Italian Bakery & Deli, 2272 Oak Bay Ave, 250.592.4080 Choux Choux Charcuterie, 830 Fort St, 250.382.7572

HOW TO BUILD A CHEESE BOARD Most important rule: Have fun and enjoy the different flavours, textures and aromas of the cheeses you have chosen.

The information below has been provided as a guideline only — there is no true right or wrong way to enjoy cheeses.

How to choose cheese for a platter If you are unsure of where to start, enlist the help of the knowledgeable cheese sellers at any of the delis in town.

Select at least three cheeses that vary in shape, size and colour for a visually interesting platter. Choose cheeses of

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Spanish spiced almonds

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Marinated olives

different textures: one soft, one firm, one crumbly, for example.

Choosing different textures will also take care of the next rule: choose cheese of different flavour profiles. Have a variety of flavours, from mild and sweet, to strong, sharp, creamy.

Aim to have at least two different milk-types represented.

The most commonly available milk types are goat, sheep and cow.

Most of all, choose cheeses that you LOVE. Ask the cheese seller for samples and recommendations.

For more fun, choose a theme; for instance, select cheeses from the same region or by the same cheesemaker. In this article, I built the platter almost exclusively from Spanish cheeses, most of which are firm, sheep-milk cheeses, that still provide an interesting contrast in flavours.

Display Make sure you have a large enough surface to fit cheeses comfortably with enough space between them so your guests can cut them easily. It’s trendy right now to cram platters and boards full, with every available surface covered with garnishes, figs, charcuterie, pickles. While this looks stunning at first, it interferes with your guests’ ability to serve themselves, and it disturbs the natural beauty of the cheeses themselves. Feel free to add small bowls of olives, fig jam, chutney, quince paste and anything else that would enhance the guests’ experience with the cheese — but don’t go crazy.

MARINATED ROASTED PEPPERS This recipe can easily be made with home-roasted peppers, if desired. But the small, sweet and flavourful Spanish piquillo peppers are available roasted in jars at a couple of delis around town and make an excellent addition to the tapas table.

1 jar roasted piquillo peppers, drained, sliced 45 ml (3 Tbsp) extra-virgin olive oil 2.5 ml (1/2 tsp) salt, or more, to taste 2.5 ml (1/2 tsp) sweet paprika, or more, to taste 15 to 30 ml (1 to 2 Tbsp) freshly squeezed lemon juice, to taste In a medium bowl, mix together sliced peppers, olive oil, salt, paprika and lemon juice, stirring to mix well. Allow the mixture to sit for at least 10 minutes before adjusting the seasonings (it may need more salt and/or lemon juice). This can be made up to two days in advance or served immediately.

QUICK-MARINATED ARTICHOKE HEARTS I prefer to buy plain canned artichoke hearts and add my own lemony, herb-y marinade. Bright and fresh tasting, this is one of my favourite quick recipes.

1 can artichoke hearts (not marinated), drained, sliced thin 45 ml (3 Tbsp) extra-virgin olive oil boulevardmagazines.com |

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CELEBRATING 6 YEARS

One of the Cowichan Valley’s many Treasures F OR

BRUN

CH

NCHING, C O CKTAILING & FIN I N G , LU E

On First

DI N I N

G

Castellano Chorizo (Oyama, Vancouver)

Ibérico Bellota Chorizo (Spain)

250-597-0066 hudsonsonfirst.ca 163 First St. Duncan

1.5 ml (¼ tsp) salt or more, to taste, 1 clove garlic, peeled and minced very fine, or pressed through a garlic press 60 ml (4 Tbsp) finely minced parsley 30 ml (2 Tbsp) freshly squeezed lemon juice In a medium bowl, mix together sliced artichoke hearts, olive oil, salt, garlic and lemon juice, stirring to mix well.

Allow the mixture to sit for at least 10 minutes before adjusting the seasonings. This is best made at least one hour before serving, and up to two days in advance. Just before serving, stir in the minced fresh parsley. The parsley will lose its colour if it is added too far in advance.

MARINATED OLIVES 500 ml (2 cups) Mantequilla olives, or other high-quality olive 60 ml (¼ cup) extra-virgin olive oil 8 garlic cloves, peeled and smashed zest of 1 lemon, thinly sliced or grated 10 ml (2 tsp) fennel seeds, lightly crushed 2.5 ml (½ tsp) red chili flakes

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Gently heat the olive oil with the garlic, lemon zest, fennel seeds and red chili flakes. Be sure not to cook it, just heat it up a bit to help release the flavours. Pour everything over the olives and let marinate for at least 1 day, and up to 5 days, before serving.

Jamón Serrano (Spain)

Create a space that is Wine Chorizo (Spain)

uniquely yours | established in 1980 |

SPANISH SPICED ALMONDS This is the best kind of a recipe: one that is very simple, but tastes VERY more-ish. Fried almonds (almendras fritas) are an authentic tapa in Spain — the almonds are traditionally deep fried and then salted (always) and spiced (frequently) and served either warm or at room temperature. I have adapted the recipe to be pan-toasted in olive oil; it’s just as tasty and not so intimidating. I prefer the almonds while they are still warm – for a more interesting eating experience – but they are still delicious at room temperature. Feel free to play around with the spicing: add hot pepper, ground cumin or lemon pepper.

I prefer them the way I have written it — enough salt to make them snacky and a hint of smoked paprika for an exotic touch.

250 ml (1 cup) raw natural almonds 10 ml (2 tsp) extra virgin olive oil 1.5 ml (¼ tsp) fine sea salt 1.5 ml (¼ tsp) smoked sweet paprika a few grinds of black pepper Heat a large skillet over medium heat for a couple of minutes. Reduce heat to medium-low and add the two teaspoons of olive oil. Add the almonds and stir to coat with oil. Toast the almonds, stirring almost constantly, until lightly toasted, about 6 minutes (the nuts will start to give off a slightly toasted aroma, but shouldn’t have any dark or black spots on them). While the nuts are toasting, keep an eye on the heat. Every stove is different. If the oil is smoking or the

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pan seems otherwise too hot, turn down the heat. If the nuts don’t appear to be toasting, turn the heat up a bit.

Once you are confident that the nuts are lightly toasted, add the salt, paprika and pepper. Stir vigorously to coat the nuts evenly with the spices, and continue to stir constantly for another 30 to 45 seconds, until the spices are fragrant and the nuts are completely toasted. Immediately remove to a bowl and serve.

TORTILLA ESPANIOLA I couldn’t resist throwing in one actual cooking recipe.

This delectable potato “omelet” is pretty easy to make and is absolutely one of the most famous and delicious of the Spanish tapas. Russet potatoes taste best for tortillas that will be served immediately. For a tortilla made in advance, use Yukon Golds.

125 ml (8 Tbsp) extra-virgin olive oil 568 gm (1¼ lb) russet or Yukon gold potatoes (about 3 medium), peeled and sliced into 3 mm (1/8-inch) rounds 1 small to medium onion, halved and sliced 3 mm (1/8 inch) thick 5 ml (1 tsp) salt 8 large eggs Heat a 10-inch ovenproof skillet (i.e. cast-iron) over medium heat. Add 30 ml (2 Tbsp) of the oil and the onion and sauté until onion is limp and translucent. Remove onions from pan and place in a bowl.

y Symphon s of Blouse

Add 75 ml (5 Tbsp) of the oil to the pan and add the potatoes with ¼ tsp of salt and stir to coat thoroughly with the oil. Sauté, stirring occasionally, with the pan covered at least half the time, until the potatoes are mostly cooked through, about 10 minutes. Remove potatoes from the pan to the bowl with the onion, leaving as much oil as possible in the pan. Turn off the heat.

In a large bowl, beat together the eggs with the remaining salt until eggs are evenly yellow and no streaks of unbeaten white remain. Turn the heat back on to medium.

Add the potatoes and onions to the bowl with the egg. Stir well to mix evenly. Add half of the remaining olive oil to the pan (15 ml, 1 Tbsp). Add the egg-potatoonion mixture and immediately reduce the heat to low.

Cover the pan and let cook for about 8 to 10 minutes, until set and mostly cooked through.

At this point you can finish cooking the tortilla under the broiler, or do it the traditional way: use a thin metal spatula to loosen around the edges of the tortilla, place a plate over the top of the pan and, using oven mitts, invert the pan so the tortilla comes out upside down on to the plate.

Pour the last tablespoon of oil in the pan and heat over medium-low heat. Add the upside down tortilla and cook on the second side for 4 to 5 minutes more.

Remove from the pan and let cool for 5 minutes before cutting and serving.

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And The Rest is History

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Extend your family time

Modern comforts mingle with Tallinn’s Soviet past

Extend your social time

BY LUCAS AYKROYD

G

AZING up at the Hotel Viru as the sun sets and the moon rises, I feel a strange wave of nostalgia hitting me here in Tallinn.

I first visited the capital of Estonia with my family at age 15 in 1990. It was the twilight of communism and the Cold War. Estonia was still a Soviet republic, and while we didn’t stay at the Hotel Viru — which, at 23 storeys, is Tallinn’s tallest building — we always saw it looming over the city. I’m half-Finnish, and the hotel was built by Finns in 1972. But back in the day, visitors didn’t know about its sinister inner workings.

Nearly 30 years later, I’m back in this city of 437,000 on a customized tour with JayWay Travel, enjoying a taste of Soviet flavour minus the Soviet hassles. Specializing in Central and Eastern Europe, the New York-based boutique travel company offers independent travel with accommodations, transportation, transfers and a local guide arranged for you.

Getting to Tallinn hasn’t changed much. It’s a smooth, two-hour Eckerö Line ferry ride from Helsinki over the glittering Baltic Sea with saxophone-heavy Muzak and passengers drinking beer at 9 am. However, getting picked up at the terminal and driven to the St. Petersbourg Hotel is a novel, cushy experience.

En route, I spot such non-Soviet innovations as Chanel ads and a Bon Jovi concert billboard. The curving, cobblestone streets of Tallinn’s Old Town, a UNESCO World Heritage Centre dating back to the 13th century, remind me of Prague and Quebec City.

At the five-star St. Petersbourg Hotel, a king-sized bed, coffee machine and big-screen TV grace my Russian Imperial-style suite. Such luxury is a far cry from my 1990

Extend your quiet time

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hotel, where East German and Mongolian currency rates were displayed in the lobby, and lunch each day was cabbage soup, grey sausages, and soup on every table – occupied or not – in the cavernous dining room.

To delve back into the darkness of Soviet hegemony, I meet Jonas in the lobby for a walking tour. Educated in Reykjavik, this Icelandic historian met an Estonian woman and moved to Tallinn, doing double duty as an archaeologist. Moonika, my official JayWay guide, also joins us.

As we stroll through the walled Old Town in the sunshine, Jonas describes how the Molotov-Ribbentrop Pact with Nazi Germany gave the Soviet Union control of the Baltic states. The deal remained unknown to Estonians until 1987 under USSR leader Mikhail Gorbachev’s policy of glasnost (“openness”).

After describing mass deportations during World War II and the 1944 Soviet bombing of Tallinn, Jonas points out the boxy Pegasus Restaurant, which formerly housed the Estonian Artists Union.

“This was a popular place for artists to discuss how to advance culture and get special imported food — like bananas,” he says.

Jonas leads me past other landmarks, like the 1950s-built Soprus propaganda cinema, the old KGB headquarters and the Church of St. Olaf, which once had a KGB watchtower and radio tower. Less ominous is the Lenin Palace of Culture and Sports.

The concrete seaside compound hosted sailing events during the 1980 Moscow Summer Olympics. When we chat about the Olympic mascots, it stokes my appetite for Soviet kitsch.

Before going down that rabbit hole, Moonika takes me for lunch at nearby, trendy Umami, where I enjoy crispy chicken

from the fusion menu. We wander past the Suur Toll icebreaker in the harbour, and check out spectacular modern apartments springing up in the Noblessner maritime industrial district.

I get my kitsch fix at an old indoor bazaar packed with stuffed Olympic mascot toys: Misha the bear and Vigri the seal.

Incongruously, Bon Jovi’s “Wanted: Dead or Alive” blares as I browse through vintage anti-alcohol posters and Stalin busts.

Moonika guides me back into the 21st century. In the Telliskivi Creative City district, I beeline for the independent Puänt bookstore, which stocks collections of Estonian fairytales alongside books by Umberto Eco and Haruki Murakami.

We stop for a pre-dinner drink at Pudel Bar. It has 13 craft beers on tap, including my Kolk Nakk, a refreshing passion fruit witbier. This is different from Gorby’s heyday, when kvass — a low-alcohol Russian beer made with fermented rye bread — was the go-to beverage.

Dinner is at Farm, serving modern Estonian fare in the Old Town. The upscale room has a cheery, surreal farmhouse vibe, including a diorama with a stuffed wolf and boar dining together. I feast on juicy duck filet with baked parsnip and cherry red wine sauce.

I’m well-fortified for my next plunge into Estonian history the following day. A quick cab ride brings Moonika and me to the Bronze Soldier statue in the Tallinn Military Cemetery.

Commemorating combatants who fell in World War II, it oddly resembles a mid-1980s Arnold Schwarzenegger.

We cut through the nearby Kadriorg Park, home to Catherine the Great’s summer palace, and then walk 20 minutes to the Statue Park, with granite carvings of Lenin and assorted local communists. The collection is eerie and stoic. Located behind

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Restaurant Tchaikovsky at Tallinn’s Hotel Telegraaf.

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Maarjamäe Palace, the Statue Park lies in eyeshot of some cool museums.

At the History Museum, I gape at the 1987-created “Friendship of Nations” mural portraying everything from the Baikal-Amur Railway to legendary Russian cosmonaut Yuri Gagarin. Moonika and I also play a vintage Soviet pinball game. And I learn about the late 1980s Singing Revolution, where thousands of Estonians belted out patriotic songs on the road to 1991 post-Soviet independence.

The Estonian Film Museum amusingly depicts different dilemmas for directors, from complaints about foreign bourgeois ideology in 1980 to attempts to incorporate a condom endorsement artistically in 2000. Moonika tells me about The Last Relic, a 1969 historical movie that became a hit: “It’s a bit silly, as they used Latvian and Lithuanian actors with dubbed Estonian dialogue.”

For me, the highlight of an Estonian pop music exhibition is spotting posters and memorabilia of

Old and new at Hotel Telegraaf.

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I join a tour group on the hotel’s 23rd floor and learn what the KGB didn’t tell the Finnish architects: 60 hotel rooms were bugged.

Lamps, phones and ashtrays contained listening devices.

Ultima Thule, whose 1988 self-titled debut LP I bought on my first Tallinn visit. On that note, it’s time to take a major Soviet plunge. Back downtown, Moonika drops me off for my Hotel Viru tour.

I join a tour group on the hotel’s 23rd floor and learn what the KGB didn’t tell the Finnish architects: 60 hotel rooms were bugged. Lamps, phones and ashtrays contained listening devices. We enter a stale, sinister KGB radio transmission centre that monitored ships bringing foreign visitors.

An adjacent office displays such oddities as Estonian newspapers that ran identical obituaries when Soviet leaders Leonid Brezhnev and Yuri Andropov died in 1982 and 1984 – just to make sure they didn’t say anything ideologically incorrect.

This lack of freedom took its toll, as our middle-aged tour

guide Margit notes: “The Soviet Union, officially the best country in the world, knew its people wanted out.”

Paradoxically, today’s Westerners find the idea of KGB surveillance shocking, but happily hand out their private details via Facebook and Twitter. I just shake my head as I leave the hotel to wander through Old Town again. A long-haired busker in a leather jacket riffs his way through Metallica’s “Master of Puppets” — very un-Soviet.

It’s time to engage in capitalist commerce. I enter the nearby Rimi supermarket and buy organic peppermint tea from Pohjala Taimetee and black currant chocolate from the Roosiku Chocolate Factory. Yum! Yes, life has gotten a lot more comfortable in Tallinn since my teenage years.

MORE LUXURY LODGINGS Tallinn’s Hotel Telegraaf, which opened in 2007, tastefully celebrates its roots as a 19th-century post office. At the fivestar property, blown-up images of vintage Eesti Post stamps decorate superior rooms, which also feature working rotary telephones and French balconies. Executive chef Vladislav Djatsuk serves beautiful Russian and French cuisine at Restaurant Tchaikovsky.

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View of the vines at Blue Grouse Estate Winery and Vineyard.

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Sitting on the sprawling patio at Grouse House, a luxury bedand-bottle retreat at Blue Grouse Estate Winery and Vineyard in Duncan, we’re sipping delicious sparkling wine while watching the sun set. Nestled among the vines, rows of cool-climate grapes stretch out before us and as the sun dips below the mountains, the sky explodes in a riot of colour.

It’s hard to believe we’re less than an hour from Victoria — it feels like we’re a million miles away. And looking at the stunning view and our perfectly appointed two-bedroom suite, it reminds me of the Napa Valley or Australia’s world-famous wine regions.

“We are the not-yet-world-famous Blue Grouse Winery,” jokes owner Paul Brunner, a former mining and drilling executive who bought the winery seven years ago and has made it his passion project.

We met Paul a couple of hours earlier, in Blue Grouse’s modern West Coast-style tasting room. It’s a stunning space with a wall of windows overlooking the south-facing vineyard, large timber beams and a soaring ceiling.

As we munch on a charcuterie and cheese platter with tasty Thuringer salami and Andoulle pepperoni from Cure, sharp cheddar and plump marinated olives, Paul takes us through the winery’s offerings. Our first sip is from his personal cellar — a

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2014 sparkling wine that’s a mix of Ortega and Müller-Thurgau.

It’s delicious but our next wine, the 2018 Estate Ortega, is even better — crisp and refreshing with a lively acidity balanced by a buttery caramel finish.

“Ortega is often referred to as Vancouver Island’s wine because the grapes ripen early and it’s always a good growing season,” Paul explains.

As we move onto the lovely Quill Rosé, made entirely from Cowichan Valley Gamay Noir and the winemaker’s favourite, and then the award-winning Estate Pinot and finally the fullbodied Quill Red, Paul talks about cultivating his dream to expand Vancouver Island’s second-oldest winery.

“You do it because you love it, and I love it,” he says with a smile.

The next day, we reluctantly leave the peaceful paradise the Brunners have created to explore some of the Cowichan Valley’s top spots. A short drive away is Cowichan Bay, one of my favourite places on Vancouver Island. The quaint fishing village is famous for the eclectic shops and delicious eateries that line the waterfront as well as its laid-lack lifestyle. You can cruise the bay in a kayak, have a locally sourced lunch, and leisurely explore this little gem.

With championship fairways, manicured greens and beautiful courses, Cowichan’s the perfect place to play and stay.

Start planning your trip:

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After strolling along the docks and checking out the shops, it’s time for another Cowichan Valley “must do” — a hike to the Kinsol Trestle. The historic trestle, built in 1920, spans the Koksilah River just north of Shawnigan Lake and is one of the highest wooden railway trestles in the world. After walking across it, marvelling at this feat of engineering, we follow another trail down to the river, dipping our toes in the decidedly cool water and savouring the peace and tranquility of this amazing place.

By now, we’ve worked up an appetite and we’re eager to experience more of Cowichan’s bounty. We head to Hudson’s on First — an award-winning farm-to-table restaurant in a beautifully restored century-old heritage home in downtown Duncan. It serves up culinary creations rivalling any top, big-city eatery.

Over candlelight, we sample the chef’s tasting menu as owner Andrea Hudson explains why she’s passionate about using locally sourced ingredients and regularly changing up the menu with seasonal offerings.

“We have people dropping off produce from their properties at our door and it’s an exciting challenge to see how we can incorporate new things into the menu,” Hudson tells us.

Hands down, it’s one of the best meals I’ve ever had.

“There’s a reason food writer James Barber called Cowichan ‘Canada’s new Provence’ and the region is also being referred to as the ‘Napa of the North,’” explains Miranda Thorne of Tourism Cowichan.

PHOTO COURTESY TOURISM VICTORIA

Kinsol Trestle.

“With more than 700 farms in the area, 14 wineries, two craft distilleries, two cideries and three craft breweries, chefs have an abundance of local food and drink to source from.”

One of those chefs is the Michelintrained executive chef at the Villa Eyrie Resort, Mario Gross, who is elevating fine dinning in an utterly breathtaking location.

Almost 1,900 feet above sea level, the high-end resort and its Alpina Restaurant are perched on the summit of the Malahat, with sweeping views of Finlayson Arm Inlet framed by towering trees.

We’re here for the popular winemaker’s diner series — a five-course feast of delectable dishes, from bacon-topped tortellini with Chanterelle mushrooms to a tart and tasty quince dessert, and perfect wine parings.

Sipping a delicious glass of Vancouver Island wine, we’re treated to another stunning sunset. As the orange glow streaks across the mountains, which have turned a purple blue in the evening light, my Cowichan crush is complete.

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FRONT ROW

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ICTORIA is acknowledged as being Canada’s historical ground zero for “serious beer,” and an important part of that legacy is the Great Canadian Beer Festival, which has been a showcase of craft brewing for over a quarter-century. The festival’s cofounders retired after last year and passed the reins to the Victoria Beer Society. So, what can fans look forward to?

“We knew we didn’t want to mess with it,” says Victoria Beer Society’s Joe Wiebe. “It’s a fantastic event and we’re excited to be continuing the tradition.”

The main change will be to emphasize the “Canadian” in GCBF. “We’re going to have great beers literally from coast to coast, including from far-away breweries that we’ve never presented before,” Wiebe says.

He expects they’ll increase the number of participating breweries to around 100, with about 300 different beers and ciders being poured in total.

There will be a few new food trucks lined up to feed the hungry, lots of great music and a tidy array of booths being besieged by more than 8,000 ale aficionados — many of them colourfully dressed in everything from pirate costumes to irreverent beer-themed T-shirts. According to Wiebe, the festival’s sunny vibe is a perfect way to start September: “People aren’t getting too wrecked; it’s just beer lovers having a really good time.”

And here’s a tip from the man who literally wrote the book on BC breweries. “Study ahead, especially about the specialty casks,” suggests Wiebe. “Those beers always run out early.”

Happening September 6-7 at Royal Athletic Park. For tickets, see GCBF 2019.

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This city has had a number of different wine festivals over many decades, with the current Victoria International Wine Festival entering its sixth season in the attractive environs of the Parkside Hotel. Under the deft stewardship of event director Dave Bain, the festival has a mandate to demystify wine.

“A lot of the attendees are in the 25- to 35-year-old range,” says Bain. “We want to help them better understand wine culture. And part of that includes having wandering sommeliers — recognizably decked out in red aprons — who are ready to give useful advice about the more than 300 wines being poured.”

Aside from helping people get over wine’s intimidation factor, Bain also wants there to be a friendly price point.

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As such, 70 per cent of the wines being poured cost less than $25. And while over a third of them will be new to BC and unavailable on local shelves, a pop-up store means you can buy an armful of any new Zinfandel or Chianti you fall in love with.

The format once again features two main evening tastings along with a number of specialty daytime seminars, with topics ranging from the wines of Argentina to the increasing influence of women in the wine industry.

“We’ve been selling out for the last two years,” adds Bain, who hopes people buy their tickets early. He also recommends they eat before they come: “We have a small section of food tables, but we’re not serving dinner.”

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Running September 19-21 at the Parkside Hotel, 810 Humboldt. For information, see Victoria International Wine Festival.

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Wednesday - Sunday, 11am-5pm

A benefit for the

theatre fans, the Fringe Festival is one of Victoria’s greatest cultural events. Whether it’s edgy comedy, a new-style magic performance, classic drama, or dance-focused performance art, the Fringe offers exciting and thoughtful entertainment at an affordable price.

“We had a record-breaking Fringe last year,” says executive director Heather Lindsay. “And I expect we’ll attract a similar crowd of 20,000 this time.”

Featuring 50 different shows at seven venues, the Fringe is an unbeatable chance to see often-remarkable work by passionate artists, most of them out-of-towners who travel the national and international Fringe circuit.

The best way to find out about what’s on offer is to attend the free preview night in Centennial Square, where the artists perform two-minute “trailers” of their shows.

“I encourage people to step outside their comfort zone a bit,” says Lindsay. “Go with what you love, but also take a chance on something you’ve never seen before. And when you’re in line, heed the word of mouth about what shows are shaping up to be this year’s hits.”

Most Fringe veterans buy money-saving passes, and a lot of shows sell out so consider buying advance tickets for returning artists who already have a buzz. According to Lindsay, some sure-fire artists include Tim Motley, whose Dirk Darrow shows

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Argentine dance-duo PointeTango: part of the Victoria Fringe Festival.

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spoof the hardboiled detective genre; Paco Erhard, who had last year’s audiences howling with his hilarious 5-Step Guide to Being German; Argentina’s PointeTango, a compelling fusion of classical ballet and tango; and the gender-warping comedy of London’s Ms Samantha Mann (a.k.a. Charles Adrian).

Running from August 21 to September 1 at various venues.

For information, see Fringe Festival Victoria.

MISCOMMUNICATION DEAD MAN’S CELL PHONE PLAY AT THEATRE INCONNU SEPT. 24-OCT. 12

is directing the play for Theatre Inconnu. “Jean is naively catapulted into this man’s world and it’s a little bit like Alice going down the rabbit hole.”

According to Gadd, the play uses magic realism to imbue routine lives with epic themes.

“Ruhl is a master playwright and this dark satire has lots going on beneath the comedic surface,” he notes. “Ultimately, it’s asking the audience: Who do you think you are?”

Cell Phone places serious challenges on its actors, and Gadd is confident that the cast he’s assembled will be able to perform both the realistic and the stylized aspects of their roles.

“You need good people to pull this off,” he says.

Running September 24 to October 12 at 1923 Fernwood. For tickets, see Theatre Inconnu.

Known for plays such as The Clean House and Eurydice, award-winning American playwright Sarah Ruhl mixes the mundane and the mystical — surrealist fantasies that nonetheless contain relatable people and ordinary truths.

Her Dead Man’s Cell Phone features an unexceptional woman named Jean who impulsively answers the cell phone of a man who has just died at the café table next to hers. Events cascade as she gradually gets drawn into a web of relationships with the dead man’s mother, emotionally estranged wife, puzzling mistress and forlorn brother. The fact that she feels obliged to create a false persona to relate to these people leads to interesting and occasionally paradoxical ideas about identity and technology in the digital age.

“The dead man’s life is full of ethical and moral contradictions,” says theatre veteran Morgan Gadd, who

A ROYAL PERFORMANCE

ROSANNE CASH PERFORMANCE BY ONE OF AMERICA’S MOST REVERED SINGERSONGWRITERS SEPTEMBER 29 Notwithstanding the fact that she comes from country music royalty – her dad was Johnny Cash, and her stepmom was June Carter – Rosanne Cash has always resisted genre pigeonholing. Her 1981 breakthrough hit “Seven Year Ache” crossed over from country to the pop charts, and in subsequent decades, Cash has been hailed as one

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Rosanne Cash.

of America’s most accomplished and versatile singersongwriters. (She’s also authored three books and is a widely published essayist).

This revered multi-Grammy winner is currently touring in support of her She Remembers Everything CD, and when Cash makes her Victoria debut it will be one of only four performances in Canada.

“We’re really lucky to get her,” says Ian Case, director of UVic’s Farquhar Auditorium. Although aware of a few of Cash’s early hits, Case really programmed her because of an unusual connection to Vancouver Island — Johnny Cash’s longtime manager, Saul Holiff, came from Nanaimo and last year UVic was gifted with his archives.

It was only after getting excited feedback from ardent fans that Case realized he’d made quite the booking coup.

He started playing her music at work and has become enamoured with Cash’s thoughtful and haunting songs.

“I like the melancholy and the beautiful sparseness of the lyrics,” he says. “And she has a lovely, lovely voice.”

According to Case, Cash will be backed by a five-piece band featuring five-time Grammy winner John Leventhal on lead guitar.

“This isn’t a rock show…it’s the perfect kind of music for our venue,” Case adds. “She’s a really accomplished performer and I’m expecting a full house.”

Performing September 29 at UVic’s Farquhar Auditorium. For tickets, call 250-721-8480 or see tickets. uvic.ca.

RUSSIAN ROMANTICISM MISHA PIATIGORSKY JAZZ PIANO TRIO OCTOBER 12

“Hermann’s is my jazz house on the West Coast,” announces seriously accomplished New York City pianist Misha Piatigorsky with a grin.

Although the award-winning performer and composer plays all over the world, one of his most frequent stops is, improbably, Victoria. His ex-wife is from here and for 17 summers in a row, Piatigorsky spent time here so that his daughter could get to know her grandparents. Lucky us.

A Russian émigré who moved to New Jersey with his parents at the age of eight, Piatigorsky got a “full ride” scholarship to the Manhattan School of Music and never looked back. Influenced by the likes of Gene Harris, Bill Evans and Kenny Barron (his mentor for several years), Piatigorsky is an ardent romanticist with the florid technique of a classical pianist and the swinging heart of a jazz giant. His playing is fluid and multi-dimensional, ranging from laser precision to paw-pounding power.

Despite incorporating hip-hop rhythms into some of his songs — he mostly plays his own compositions, but also loves reworking standards — Piatigorsky displays a coruscating keyboard virtuosity that will be instantly recognizable to anyone familiar with mainstream bop piano playing of the last several decades.

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Misha Piatigorsky.

“Jazz, in my mind, is a way of thinking,” he explains. “It’s how you react to your ideas and the ideas of your partners.”

I saw Piatigorsky at Hermann’s in early June, and when he returns, he’ll likely be using the same, excellent rhythm section: bassist Louis Rudner and drummer José Loria Triay.

If you want a real treat, ask him to play “Besame Mucho.”

Performing October 12.

For tickets, see Hermann’s Jazz Club.

Tel: 250.474.4829 www.northerntropic.ca

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Engage & Empower

Tynan sisters’ The Latitude Project embodies human side of international aid

BY SEAN MCINTYRE | P H OTO S BY L I A C R OW E

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I

NSPIRATION struck early for Alanna and Jennifer Tynan.

Born into an adventurous family that loved to travel, the sisters spent a lot of time as children on trips along Mexico’s Pacific coast.

While their mother took to the water, chasing the perfect wave or windsurfing across the horizon, the girls stayed onshore under the watchful eye of locals. During these forays that went beyond “tourist” Mexico, the young girls encountered the difference between “haves” and “have nots.” They began to understand how fortunate they were to be born on the privileged side of that global divide.

“With no preconceptions or social stigmas shaping how we thought at that young age, we couldn’t make sense of the disparity between what we were born with and what the kids in Mexico were born with,” Jennifer recalls.

The strong sense of social justice mixed with independence and healthy curiosity gained momentum as the girls grew up in Nelson, BC, moved to the coast and attended the University of Victoria and Camosun College.

After graduation, both found work with aid organizations, taking them to projects based in Nicaragua and Peru.

But Alanna and Jennifer began to feel that the conventional development model was missing the mark by not empowering local leaders, by underutilizing local resources and by reinforcing harmful stereotypes of poverty. It seemed as though the logistics of international aid projects overshadowed the all-important, eye-level connections with locals that they’d experienced as young girls on the beach in Mexico.

“Although the intent was coming from a good place, projects were failing because honest communication with communities wasn’t there. We wanted to get back to the basics of asking people what they need and working together to find solutions to those needs,” Jennifer says.

That’s when the women, then still in their mid-20s, launched The Latitude Project and built a school in Collado, Nicaragua. Ten years later and the sisters have recently returned from that very same village, where the school just got a fresh coat of paint and continues to serve and inspire the locals.

Since construction of the school, The Latitude Project has undertaken projects to provide clean water, literacy, basic healthcare and solar electrification in communities across Nicaragua. The group also sponsors a number of unique initiatives that Jennifer likes to call “fun-based projects.” In one, for example, photographers shoot portraits and help locals assemble family albums. In another, called See the Sea, families pile into vehicles destined for the coastline, where youngsters get their first sight of the sea.

“Some communities are only seven kilometres from the coast, yet the kids have never seen the ocean. Without access to a truck or other means of transportation, leaving

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becomes nearly impossible,” Jennifer says.

“This project celebrates what it is to be a child, to relax and just play. It’s become one of our favourite ways to end a needsbased project with the community, to see families come together to embrace the joy and wonder of experiencing the ocean for the first time.”

Ten years since they set out on their own, Alanna and Jennifer have remained true to the principles that started it all. One hundred per cent of all public donations are devoted to the projects. To eliminate overhead costs, both Alanna and Jennifer volunteer their time, and work other jobs to keep everything running. The sisters eventually hope to connect with private philanthropists or businesses to cover administrative costs, allowing them to keep donations funding field costs while taking the overhead burden off their shoulders.

Fundraising is ongoing. Earlier this summer in Victoria, The Latitude Project hosted a Market for Good, where local artists gathered in a fun and festive setting to sell products and donate the proceeds to fund ongoing projects. There are also opportunities for donors to participate in-country by attending a socially conscious, working-holiday-style volunteer experiences, featuring a range of accommodation and meal plans.

The sisters insist that each project begin with a conversation wherein residents share their most pressing needs.

“The act of truly listening is at the heart of what we do,” Alanna says. “Because of that, all of our projects, wherever we are working, are rooted in this profound sense of mutual respect.”

The sisters say they’ve never been big on using guilt as a tool, such as the “flies in the eyes” marketing campaigns that drive

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many of the world’s largest and well known aid organizations.

Seeing malnourished children with distended bellies or villagers relegated to drinking unsanitary bog water may be an effective emotional appeal, but it’s an oversimplification that doesn’t always give the full picture of life among the world’s poorest citizens.

In their experience on projects around the globe, Alanna and Jennifer have encountered horrendous and unhealthy living conditions, but they’ve also seen remarkable joy, optimism and resilience. They’ve seen desire and ingenuity emerge from desperation.

“It’s enriching for us — not financially but emotionally, spiritually and mentally — to be making a positive impact in the world,” Alanna says. “By starting The Latitude Project, we knew that we’d be dealing with situations that can be grave and emotionally heavy, but we’ve always found it important to also portray and celebrate the joy and fortitude along the way.”

It’s this sense of a pro-active and engaged local community that The Latitude Project has fostered in the decade since building that first school in Nicaragua. By asking villagers about their most urgent needs, incorporating locals into construction, maintenance and ongoing education, and maintaining a connection to families, villages and organizations years after a project is complete, The Latitude Project strives to connect with those it’s trying to help, giving them what may very well be the most valuable asset of all: the know-how and inspiration to think big and work together for a better tomorrow.

More information about The Latitude Project, including project updates, volunteer opportunities and other ways to contribute, is available at thelatitudeproject.com.

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