Boulevard Okanagan, January/February 2020 by Boulevard Magazine

JANUARY / FEBRUARY 2020

OKANAGAN LIFE AT ITS FINEST

FONDUE

The slow food with heart

CHAMPAGNE CHALET Luxury mountain lifestyles at Crescendo

THE SPICE IS LOADED Exploring the savoury side of cinnamon

and

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are Trade Marks used under license from The De Beers Group of Companies.

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CONTENTS 40

On the Cover Photo by Darren Hull

Crescendo ski chalet at Big White was recently named Canada’s Best Ski Chalet 2019 at the 7th Annual World Ski Awards in Austria.

HOT PROPERTIES

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5622 FEATURES

DEPARTMENTS

26 CHAMPAGNE CHALET

CONTRIBUTORS

Luxury lifestyles at Crescendo ski chalet

EDITOR’S LETTER

By Valaura Jones

A new look for a new year

By Susan Lundy

LIFE. STYLE. ETC.

Jenny McKinney

By Lia Crowe

WEEKENDER

32 ELEVATED STYLE

Sleek activewear in colours that pop — hit the slopes in ski chic fashion

By Jenny McKinney

50 FONDUE

The slow food with heart

Flavours of the West Coast: Ucluelet

By Jane Zatylny

JANUARY/FEBRUARY 2020

By Susan Lundy

WELL AND GOOD

40 BUSINESS CLASS

64 HEADLINERS

CrossFit: the evolution of self-improvement

Art + Science: Andrew Dargie

What’s on this January

and February

By Kaisha Scofield

By Kathy Michaels

26 DESIGN NOTES

56 FOOD AND FEAST

Chalet chic

By Trisha Isabey

The spice is loaded: the savoury side of cinnamon

IN STUDIO

Mixed mediums: Amanda Shatzko

62 TRAVEL

By David Wylie

Exploring the wonders of Sri Lanka

By Lucas Aykroyd

By Chef Heidi Fink

70 SECRETS AND LIVES

Sue Tyler

By Toby Tannas

BEHIND THE STORY

44 SPECIAL SECTION

Okanagan Housing Awards of Excellence

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JANUARY/ F E B RUARY 2020

contributors “While putting together my Sri Lanka travel feature, it was interesting to reflect on the way the country has lingered with me, months after my visit, even during my normal daily routine in Vancouver. I still drink the green tea

LUCAS AYKROYD WRITER, EXPLORING THE MARVELS OF SRI LANKA

PAGE 60

I bought in the misty hill country every day with breakfast. When I eat my post-workout banana, I flash back to Sri Lanka’s roadside plantain stalls and the enormous variety of fruit. And when I play my old Duran Duran albums...ah, well, you’ll find out when you read the story.” Lucas is a Vancouver-based contributor to the New York Times, the Globe and Mail and National Geographic.

WRITER, CHAMPAGNE CHALET

PAGE 26

contemporary architecture that intrigues me most, with its razor-sharp angles, circular staircase, and a clever floor plan that maximizes the slope and shape of the lot. Luxury is the intersection of quality, comfort and pleasure, and the Crescendo ski chalet perfectly exemplifies that ethos.” Valaura is a writer, marketer and community enthusiast with a passion for great design and unusual spaces.

“When Boulevard asked me to write about fondue, I immediately thought about the first time I sampled this communal cooking experience. The six of us gathered like

JANE ZATYLNY WRITER, FONDUE: THE SLOW FOOD WITH HEART

JANUARY/ F E B RUARY 2 020

BLACK PRESS MEDIA Penny Sakamoto GROUP PUBLISHER

BOULEVARD Mario Gedicke GROUP PUBLISHER 250.891.5627

info@blvdmag.ca

MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde Tammy Robinson Kelsey Boorman

“Built in 2006, this luxury vacation rental was ahead of its time with an intuitive home automation system and indooroutdoor hot tub that doubles as a lap pool. But it’s Crescendo’s striking,

VALAURA JONES

O K A N A G A N L I F E AT I T S F I N E S T

primitive hunters and gatherers around an avocado-coloured pot, dipping morsels of cooked meat and raw vegetables into a warm, gooey cheese mixture. Nirvana! The best part, though, was that our meal lasted for three hours. It really forced us to slow down and enjoy the food and our time together.” Jane is a magazine writer, editor, communications specialist and regular contributor to Boulevard.

PAGE 48

ADVERTISING Mario Gedicke Vicki Clark Lisa Vassiliadis CONTRIBUTING Lia Crowe WRITERS Heidi Fink Trisha Isabey Valaura Jones Kathy Michaels Kaisha Scofield Toby Tannas David Wylie Jane Zatylny CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton Darren Hull Phil McLachlan CIRCULATION & Kate Sarac DISTRIBUTION 250.763.7575

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

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JANUARY/FEBRUARY 2020

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a new look for a new year

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JANUARY/FEBRUARY 2020

One bright morning last July, the Boulevard creative team settled into a light-filled meeting room. The table was stacked high with piles of magazines and cluttered with notepads, pens and a rotation of drinkware that morphed through the day from mugs of coffee to glasses of water and eventually cups of tea. (The wine came later.) A whiteboard took a spot at the head of the table while Lia Crowe, Lily Chan, Lorianne Koch and I filled the chairs around it. Our goal? Give Boulevard a refresh. The four of us have pulled many of the strings behind the magazine for most of the past seven years. We wanted a clean, crisp, elegant look with more white space, some new editorial features and a front-of-magazine section that popped. We flipped through the magazines, yellow-Post-iting pages we liked. We debated fonts, headers, leading, kerning. We talked words. We talked imagery. We scribbled on the whiteboard. Floating on a sea of creativity, the day passed by in a flash. Lorianne took a notebook full of ideas to her desk and got to work, sending us mock-ups that were then perused, dissected, reworked. We all came back to the table a few weeks later and with this edition, we introduce some of the fruits of our labour. While our refresh project is a work in progress — we’ll be introducing more changes in the next few months — we’re excited to present our new look and new and updated features. Among the new sections coming soon, Narrative will be an important one. This hails back to an earlier section in Boulevard called Wry Eye, a place to which readers with a story to tell — and the ability to tell it (in writing) — are invited to submit for publication. Stay tuned for the first Narrative piece to run in the next edition and, in the meantime, if you have story to share, please send me a note at lundys@shaw.ca. Our back of magazine Secrets and Lives section has gone through a few incarnations over the years and with this edition it morphs again — this time with a little playfulness. I think you’ll like the Sevens Sins addition. We’ve moved our long-standing Travel Near section to the front of the magazine and renamed it Weekender; our inspiredEATS section transforms to Good Taste (again, coming soon). With our Well and Good health section, we introduce a new regular columnist, Kaisha Scofield. And, as always, you’ll find all the latest in homes, design, fashion and food. We hope you enjoy! A word about our team: Lily, creative director, Lia, assistant editor, and Lorianne (of Bravo Creative) are the regular geniuses behind Boulevard’s look. And of course all the writers, photographers (especially Darren Hull), our sales team, publishers and — importantly — our advertisers are also essential to Boulevard’s success. Thanks to all of you who make my job so much easier and more rewarding. And now, as we head into a new decade, I wish you all the happiest of new years.

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life.style.etc. JENNY MCKINNEY, MAKEUP ARTIST

“My daily practice is curiosity and resilience mixed with enthusiasm and gratitude.” WORDS + PHOTOGRAPHY LIA CROWE

I photographed Jenny on the side of a mountain at the end of Boulevard’s fashion shoot at Big White Ski Resort just as the last light faded from the sky. But Jenny can light up a dark winter day with her radiant smile; she is also a talented makeup artist, a key member of Boulevard Okanagan and the heart and soul of our fashion team. She exudes beauty and style but, more importantly, the style in which she lives her life is inspiring beyond the exterior. Asked how she got started as a makeup artist, Jenny said, “I started playing with and creating makeup in Grade 3 and quickly became obsessed with creativity and enhancing beauty. By age 12, I was producing and photographing my own photo shoots; putting outfits together, styling hair [which sometimes she cut] and doing the makeup.” She’s spent more than 20 years in the beauty industry, so I wonder what aspect of her work fires her up the most. “The trust and connection that is required to get the best result when doing makeup is precious. I adore meeting my clients where they are and taking them to where they want to go. When someone’s unique beauty is truly celebrated, I believe they look like the best version of themself.” Asked what she is passionate about outside of work and what lessons she has learned from her passion, she says: “I’ve always been passionate about personal growth; I love learning, growing and sharing. I will often be listening to podcasts or books on Audible as much or more than music.” She adds, “Attending events and workshops that enrich is absolutely life-giving. I’ve learned that life supports what supports life, meaning the power of gratitude and keeping my eyes and heart tuned to see grace in action have helped me peel away unsupportive thought patterns, choices or interpretations of events.” And what does good style mean to her? “It’s more about how seeing someone who is grounded in their truth and expression as a one-of-a-kind individual as opposed to what label they wear, what colour they choose or where they buy it.” 10

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When it comes to her personal style, Jenny describes it as eclectic, evolving and intuition-driven. “I love monochromatic looks, colourful looks, statement pieces and

JANUARY/FEBRUARY 2020

flashy looks, as well as looks that are clean and simple. I guess I just love what I love and it doesn’t fit into a box!”

STYLE INSPIRATIONS & LIFE Style Icon: Chrissy Teigen for all the things. Favourite artist: For makeup artists, I adore Nikki Makeup from London; so talented. Piece of art: My late Great Uncle Larry Rosso’s four-foot panels that can be viewed at the Air BC Departure Lounge Gate A9 at the Vancouver Airport (specifically the beaver). Favourite fashion designer or brand: I love the colour and opulence of Christian Siriano. Favourite musician: Favourites are hard for me to choose, moods are easier and for now my mood is George Michael. Think Freedom 90. Era of time that inspires your style: I can really get behind some '90s vibes. Film or TV show that inspires your style: I’m marvelling at the full blown '80s-ness of The Goldbergs on ABC. It’s fun! It doesn’t inspire my style but sure takes me back. Favourite local restaurant: Living my best avo toast life at Sprout Bakery by day and RauDz by night. Favourite cocktail or wine: My fave choices across the board for white wine is from Indigenous Hee-Hee-Tel-Kin, rosé from 50th Parallel, and Red Icon from Painted Rock. For sparkling, it’s Fitz Brut from Fitzpatrick. Album on current rotation: I’ve been on about a five-year fix on anything Kygo. Favourite flower: love the smell of lillies. Favourite city to visit: I loved the adventure I had with my husband in Havana, Cuba. Favourite hotel: The Boca Raton Resort in Florida. Favourite App: Instagram. Favourite place in the whole world: My home.

READING MATERIAL Fave print magazine: I enjoy Frankie (from Australia ) and Breathe from the UK, Success and In Style … and of COURSE Boulevard Okanagan ( I CANNOT pick one. ) Fave style blog: For the minute, I’ve had fun checking out notdressedasalamb.com. I love going down the rabbit hole online and discovering creators that are new to me. Coffee table book/photography book: François Nars. Last great read: The Alchemist by Paulo Coehlo. Book currently reading: Creative Calling by Chase Jarvis. Favourite book of all time: The Four Agreements by Don Miguel Ruiz.

FASHION & BEAUTY Uniform: A-line, V-neck dress 24/7 day or night, regardless of the season, my size or the event … always a personal winner. All-time favourite piece: I have a beautiful leopard print coat, a simple-cut slim fit. I found it 20 years ago and it is STILL major. Currently coveting: A one-of-a-kind piece by Alicia S Designs. She’s a Canadian First Nations artist that showed well at IVFW. Vogue magazine has since called on her for her fashion. Favourite pair of shoes: My gold rock stud mule Valentinos. Favourite work tool: My makeup brushes; they are my “babies”. Favourite jewellery piece or designer: I’m LOVING onlychildhandicrafts (on insta) — they are big beautiful beaded earrings. Fashion obsession: Personally I’m in a “let’s be cosy” mindset. My current fashion obsession is canine related. Finding the perfect fitting matching sweaters for my dogs — a big boxer and little rescue pups with such different body types — is a challenge. So far, I haven’t found the winning combo. Accessory you spend the most money on: Years ago, I bought a crystal necklace by Rodrigo Otazu that I called my “I could have bought a couch “ piece. At the time, I really could have bought a small couch. Necessary indulgence for either fashion or beauty: Luxurious skin care and foundation. Worth the investment. Moisturizer: I use a combination of Glo skin and beauty products and Luzern, mostly for dry skin because I love that supple feel of hydrated skin. Scent: Mixture of Replica Beach Walk mixed with Atelier Cologne Vanille Insensée. Must-have hair product: Triple team of Bed Head Masterpiece Massive Shine hairspray, my round boar bristle brush for my fringe and Puff Me volumizing powder to lift and texturize my hair at the roots. Beauty secret: Soft peach-toned eyeliner on the waterline for fast fresh eyes.

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JANUARY/ F E B RUARY 2020

weekender View from the Wild Pacific Trail in Ucluelet.

PHOTO BY BARBARA SHCRAMM

flavours of the West Coast Pluviophiles in Ucluelet WORDS SUSAN LUNDY

eat.

see.

do.

sleep.

Pluvio restaurant is a must-do experience for dining in Ucluelet. There is nothing else like it. Another excellent spot to dine is located right next door: Heartwood Kitchen features West Coast flavours served up from an expansive, vegetarian-friendly menu with lots of gluten-free options. For breakfast, try The Blue Room across the street; for waterfront happy hour, drive out to Float Lounge at Black Rock Resort. Be sure to drop by Zoe’s Bakery; it’s another local hot spot.

The Ucluelet Aquarium is a great place to experience local sea life showcased in exhibits designed to inspire respect for ocean habitats. Some of the displays are interactive and the entire experience is both educational and entertaining. The aquarium has a unique catchand-release program, releasing most of the exhibited sea life each year. Another must-see is the Amphitrite Lighthouse — the only active lighthouse in the area accessible by car. It can be accessed via the Lighthouse Loop section of the Wild Pacific Trail or via a short walk from the end of Coast Guard Road.

Walk the Wild Pacific Trail — there are lots of trail options and the sights are truly spectacular. Rent e-bikes and take a tour with Mario Chartrand at Pacific Rim Eco Tours (ukeetours.com); Mario is super knowledgeable and e-bikes are the best! Visit the brand new Ucluelet Brewing Company, located in a beautiful former church building right downtown. In the fall, visit the Thornton Creek Hatchery. If you’re lucky, you’ll get an upclose look at foraging bears.

Pluvio’s brand new rooms are located right downtown behind the restaurant and beside a kitchen garden. The four king rooms are sleek and spacious (at 400 square feet) and super comfortable. A lot of thought has gone into details small and large, making these rooms topnotch. Breakfast is delivered early each morning, left outside the door in a chilled cooler. It can be enjoyed inside the room in one of two cosy armchairs, or out on the deck beside the garden. Reserve a room ahead of time and ask for the pet-friendly room if you’re travelling with a pooch.

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JANUARY/FEBRUARY 2020

Artfully plated food at Pluvio restaurant + rooms.

PHOTOS BY DANIKA MCDOWELL

e’re in Ucluelet on Vancouver Island’s west coast settling into seats at Pluvio restaurant + rooms’ chef ’s table. In front of us, Chef Warren Barr and his sous chefs seem immersed in a choreography as they spin and dance around the kitchen, creating cuisine that has our mouths watering. Suddenly, I spot something out of the corner of my eye. “Excuse me,” I say, pulling aside Lily Verney-Downey, who owns Pluvio along with chef-partner Warren, but who is also hands-on in the dining room. “Did I just see food plated on a bed of sticks and stones?” She nods and smiles. This is my first inkling that the dinner at Pluvio—named fourth best new restaurant in Canada just six months after opening in the spring of 2019—will be unique. It’s riveting sitting at the chef ’s table watching the transformation of ingredients from raw food to edible art. The plating is so unique but so obvious. Why wouldn’t you serve smoked spruce-flavoured candied salmon on plate of sticks and stones? It tastes like a campfire at the water’s edge, why shouldn’t it look like one? Still trying to decide my own meal, I watch Warren plate a ring of succulent-looking butter-soaked scallops, my absolute favourite food. “Would it be possible to make that for me without butter?” I ask (regretting my dairy allergy). Warren hesitates and then shakes his head. “No,” he says. “But I can add some scallops to your plate.” At first, I’m taken aback because most restaurants meet boulevardmagazines.com |

JANUARY/ F E B RUARY 2020

“I want Ukee to be known as having the best … a small humble town that people take pride in.” this request. But suddenly I am thrilled. Here is a chef so proud of his creations, he’s not willing to compromise. This is the second time today I’ve met a sky-high personal standard and it says something about Ucluelet. Once considered the slightly dowdy cousin of hip Tofino down the highway, Ucluelet (or Ukee as it’s known locally) now bursts with its own flavour, personality and emerging food scene. It stands alone as a must-do destination. A few hours before our dinner at Pluvio, we stop by Pacific Rim Distillery, where Luke Erridge creates uniquely flavoured gin and vodka, using four generations worth of his family’s whisky-making techniques. Spirits don’t get more hand-crafted than this. Everything is fermented using Luke’s own wild yeast culture, propagated in nearby Barkley Sound. He hand-forages all nine botanicals used in his Lighthouse Gin, and everything is made on-site at a distillery hand-built by Luke and his grandfather.

The spirits are made in small batches — each is unique — and when we visited in October, Luke had little stock left. Just three select restaurants carry the spirits (Pluvio is one), and Luke has no intention of ramping up production. In fact, he seems a bit reluctant to sell one of the last bottles of his hand-crafted vodka to any old bloke. “If you say you’re going to mix it with Coca-Cola, I probably won’t sell it to you,” he laughs. And for sure, his gin and vodka are meant for sipping straight up. The flavours are that unique. “I want Ukee to be known as having the best … a small humble town that people take pride in,” he says. To this end, topnotch hand-crafters are sprouting up everywhere around town, including the brand new Ucluelet Brewing Company and Foggy Bean Coffee Co. located in a beautifully repurposed church building. Ukee may not have the Pacific Rim’s signature long sandy beaches, but a hike on the

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Wild Pacific Trail offers breathtaking wild-sea vistas and relaxing immersion in a lush rainforest. There’s lots to see and do in this booming town that’s filled with young, creative people. Back at Pluvio, the theme that “local is best” continues to emerge as Chef Warren presents us with several courses of inspired Canadian cuisine, rich in seasonal and wild ingredients — many foraged from nearby forests and coastlines or grown in Pluvio’s own garden. Previously the chef at Tofino’s famed Wickaninnish Inn, Warren seems to relish his new role as a leader of the burgeoning food scene in Ucluelet. Pluvio’s 30-seat dining room has a wine-rack wall, open kitchen, high-top tables, separate bar and a regular cast of diners. The result is casual but intimate; accessible but out-of-this-world. The wine and cocktail lists are similarly inspired, with the wines carefully selected, frequently from lesser-known, small-batch wineries. Finally, even the name celebrates the site: “Pluvio” means rain in Latin, while a pluviophile is “a lover of rain; someone who finds joy and peace of mind during rainy days.” Our meal is peppered with surprises, both in taste and presentation. In fact, this was the most inspiring and unique food adventure that I’ve experienced. We left completely satiated with the flavours of Ukee.

Chef Warren Barr and Lily Verney-Downey of Pluvio restaurant + rooms.

SHADES

SCREENS

ROOF SYSTEMS

HEATERS

Here is a SNEAK PEEK of our installation at Mt. Boucherie Estate Winery! This is our louvered Alba system with Bromic Tungsten heaters and LED light insertions. Follow along with the progress on Facebook and Instagram! brian@bellaoutdoor.ca

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bellaoutdoor.ca JANUARY/ F E B RUARY 2020

well and good

evolution selfimprovement the

CrossFit is a community experience WORDS KAISHA SCOFIELD

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new start can be exciting. The first thing many of us do after welcoming the new year is take on acts of self-improvement. We vow to be a healthier, fitter and better version of ourselves. We are far more likely to start a new diet, workout program or lifestyle change at the beginning of the year because there is a sense of rebirth and new beginnings; the possibilities seem endless. The trouble is, impulsive lifestyle changes almost always fail. This is due, in part, to the fact that decisions to better ourselves are often made in reaction to overindulgence or the feeling that we don’t measure up, and the guilt and self-judgement that result. But motivation to make changes, when triggered by negative feelings about ourselves and our past actions, rarely enacts long-term, positive change. Besides being motivated by negative feelings, another self-improvement pitfall is that acting on promised changes often relies on internal motivation. This can be challenging because we are put in charge of our own accountability. Some people have concrete goals and make concrete plans that push them to the gym every day after work, or wake them up early in the morning to meditate. But many of us, most of us, struggle to start new activities and form new routines by willpower alone. Starting a new workout or wellness routine without external accountability and support, without proper guidance and more than a bit of enthusiasm, can be confusing and lonely. Humans are social creatures, and we are far more likely to succeed if we are surrounded by like-minded people. Our innate desire to be held accountable, supported and encouraged has recently led to an evolution in self-improvement. Many of the new activities gaining in popularity are centred around the idea of not only getting healthy but getting healthy together, in a community. One of the most popular and effective training programs that has wholly and completely embraced the community focus is CrossFit. CrossFit is, in essence, a collection of intense and varied activities that are almost guaranteed to leave you in a sweaty heap on the floor. Forming a sweaty heap may not

Many of the new activities gaining in popularity are centred around the idea of not only getting healthy but getting healthy together, in a community.

be something you imagine wanting to do in a room with 20 other people, but the CrossFit model may pleasantly surprise you. Its success and its appeal are as much about building relationships and joining a community as they are about the health benefits of intense and varied exercise. I met up with the owners of CrossFit LoLo, Adam Davidson and Kelsey Goodwin. One of the first things you notice about them is that they are clearly very good at the exercise part of their craft. They are a strong, healthy and powerful-looking pair. But after talking with them for a few minutes, what outshines even the physical evidence of their commitment to health is their unwavering commitment to making the experiences at their gym transformative beyond fitness. Yes, at CFLoLo you will lift heavy things, but you’ll also make gains that can’t be measured by body fat percentage or squat counts. When asked what they envision for a fitness community, Adam speaks passionately about the possibilities of gyms forming communities centred around shared goals; not only fitness goals but goals that encompass holistic integrity and well-being, because, in his words, “When we see a health-minded community, we see that trickle into the businesses, families, the overall creativity of the community. It isn’t about fitness at all, it’s really about relationships with what we do in our lives, making them better.”

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JANUARY/ F E B RUARY 2020

So maybe instead of self-improvement by sheer force of will, instead of generating new plans and goals out of guilt or disappointment, we should join a community. We should become part of a place and a practice where just showing up, participating and being present are the best measures of success. By approaching health and wellness as a group, getting involved and sweating together, we can make changes and form connections that extend beyond the gym and into all aspects of our lives.

HYDRATION

It may surprise you, but water is the most common nutritional deficiency and arguably the easiest to fix. Many of the minor ailments we face day to day, like fatigue, irritability, brain fog, cravings, cramps and headaches, can all be cured simply by drinking more water. It may sound too simple to be true, but the vast majority of us are constantly dehydrated and low in electrolytes. For those of us engaging in sweaty activities, this is even more crucial. More severe dehydration can cause migraines, joint pain, back pain, heartburn and constipation. So how can we be sure that we’re getting enough water? A simple tool is to divide your body weight, measured in pounds, in half. The result is the minimum number of ounces you should be drinking each day. If you are looking to add electrolytes to your water, which is extra important if you are engaging in strenuous exercise, look for electrolyte powders or tabs that do not have added sugar. Avoid energy drinks, sports drinks, or juice, which will spike your blood sugar levels. Don’t have electrolytes handy? Simply add a pinch of sea salt to your water — if you can taste the salt, you’ve added too much — and you’re good to go.

“When we see a health-minded community, we see that trickle into the businesses, families, the overall creativity of the community.”

March 12, 2020 Dragon’s Den meets American Idol meets OKGNtech. You’re going to want in on this! Tickets on sale now. okgnangelsummit.com

FUELLED BY

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JANUARY/FEBRUARY 2020

ARA & TOBY B E AC H M O R N I N G S

design notes

Chalet Chic WORDS TRISHA ISABEY

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Very few things can pull me away from my Type A personality — but going to our ski cottage at Big White is one of them. There’s something magical about being away from home, nestled in a cottage with snow piling up outside. I revert to cooking and baking instead of working. You can’t, however, pull my designer’s eye away from me. I love to design chalets and cottages, and here’s a peek at a few pieces that are cottage-worthy. All items are available at Isabey Interiors. 1. I like adding natural elements to this type of space. This shelving unit from Union Home has that warmth of wood — and the style is very chic! $2,402. 2. When adding colour into a space up at the mountain or lake, think earthy and

3. natural. No jarring tones. We are bringing nature indoors. Siennas and blues work perfectly. This pillow from Renwil captures that feeling perfectly. $84. 3. If space permits, there is nothing more fun than adding a ping-pong table — and not your traditional one either. This beauty is from Nuevo – and it will soon be in my home. Stunning and so fun! $7,195. 4. To warm up hardwood or tile floors, it is essential to have a good-quality area rug. This one from Loloi really pulls in lovely tones of cream, grey, blue and sienna. $2,405 for an 8x10-foot size. 5. Ideal for an entryway or table-side instead of chairs, this cool bench from Union Home will set your space apart from the rest. I love the warm colour of the wood with the leather. And a bench with a back is a must for comfort. $1,424.

When adding colour into a space up at the mountain or lake, think earthy and natural. No jarring tones. 1.

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in studio … WITH AMANDA SHATZKO

Mixed mediums

Amanda Shatzko: art, the circus and politics WORDS DAVID WYLIE

PHOTOGRAPHY DARREN HULL

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Most artists don’t paint upside down while suspended in the air. Amanda Shatzko blends her unique Cirque du Soleil training with formal art training — and it can be a tricky balancing act. “You’ve got to learn perspective very fast, because you’re right-side up one second, then you’re upside down the other second,” she said. “Before, I used to go up with huge multiple canvases and have a hanging bucket with paint, but then I’d start crashing into it and learned it’s a bad idea to have a bucket of paint moving around.” The North Okanagan artist is always looking for ways to improve her craft and push her artistic boundaries, even if it means making mistakes along the way.

“People should not be afraid to try things and fail at them,” she said. “I really like trying to weave different things together and see how they work. Visual arts, performing arts, sports and now politics. As humans, we are multifaceted.” How did Amanda end up painting upside down at corporate events? While in Vancouver, she was recruited by the choreographers of Cirque du Soleil to do acrobatics. She was performing at corporate events as a circus performer and then doing live painting on the ground — sometimes at the same event. “Vancouver is a small world,” she said, adding the same people book different events. She started to wonder what her painting would look like if she put two and two together. That kind of thinking seems to permeate her work, with her prominent body of paintings being a blend of portrait and landscape fading into each other. Art was a formative part of her life at an early age. “When I was little I used to sit in front of the TV with my dad on weekends watching cartoons, and I would do colouring books and I would draw with crayons. I was a little bit meticulous with colouring in the lines and shading,” she said. From there she branched out into school art projects that were eventually exhibited in the Vernon Public Art Gallery through a program for elementary and high school kids. Having her knack acknowledged at an early age was encouraging, and Amanda started taking art lessons while in elementary school. She became involved in performing arts and gymnastics at that time, becoming a topranked Canadian gymnast and training for 30 hours a week. Hoping to make the Olympics, she travelled across the country and into the US to compete, something that inspired a life-long love of travel. “But I always found ways to incorporate art,” she said. Coming to terms with not realizing her Olympic dreams in gymnastics, Amanda instead opted for art school. She studied at the Emily Carr University of Art + Design, where she tried out things like welding and sculpture. One of her takeaways was that artists have a responsibility to reflect and comment on current times. Her art did eventually lead to an Olympic performance. When she was graduating from art school in 2010, there was a call for artists to paint live in Whistler at the Vancouver Olympic Games. “Coming from a sports background, I thought ‘I can do that.’ I understand athletes’ bodies, and I was painting a lot of athletes at the time,” she said. She was accepted as an artist and had a studio in the Olympic Village, at one point painting fellow Vernon resident and Olympic medal-winning Paralympic athlete Josh Dueck. Among her artistic experiments have been upcycling and sustainability.

“What if the whole world could be a canvas? What would you create?”

ARTWORK BY AMANDA SHATZKO.

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“With so much stuff that’s going on in the world, we need to get creative and innovative to solve the problems. People need to not be afraid to be creative and to be curious,” she said. “The biggest thing people get afraid of when they get older is continuing to explore. They get out of this whole exploratory phase. I think that’s unfortunate because there are so many innovations that need to get created.” Amanda works with students in local schools to create upcyling pieces, including a project at Vernon Secondary School where she helped kids encase everyday items in resin — a combination lock, keyboard, stamps, a fork, musical instruments and scissors. “These were objects that were going to be discarded at the end of the year,” she said. Her political involvement is a recent development. About a year ago, Amanda was elected as a director for the Regional District of North Okanagan, where she is currently vice chair. At 33 years old, Amanda is now among a growing number of millennials who are adding their opinions and ideas to the table. “Art can be used as a form of diplomacy,” she said. “The arts taught me there’s more than one way to get to an end goal.” She had been sitting on boards for arts groups, and then became involved in the referendum for a new multi-purpose cultural facility in downtown Vernon, which voters approved in 2018. Those she’d worked with on that campaign suggested she run for office. Amanda is now in the process of creating a new body of work on the theme of cultural diplomacy. “What if the whole world could be a canvas? What would you create?” she asked. Visit her online at amandashatzko.com.

design. manage. build.

SIN~CERAS - TOMMIE & GEORGIE GOLD WINNER

Specializing in High Performance Homes

OLYMPUS - 3 TIME TOMMIE SILVER WINNER

ALLELEMENTS.CA Gold Tommie Winner of Home of the Year 2 time Provincial Georgie Award Winner 12 time Tommie Silver Award Winner

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3 time Provincial Georgie Award Winner Build Magazine Home Builder Awards Best HOME OF THE YEAR Design/Build Firm BC

JANUARY/FEBRUARY 2020

4043 Primordia â&#x20AC;&#x201C; NEW

Beautifully superior. Designed by nature. Perfected through innovation. Find yours at caesarstone.ca

1630Still Innovation Drive 3841 Creek Ave, Burnaby, 4E2 Kelowna BC BCV5C V1V 2Y5

5555 Trapp TrappAvenue, Avenue,Unit Unit109, 109 5555 Burnaby, Burnaby, BC BCV3N V3N0B2 0B2

colonialcountertops.com colonialcountertops.com

caesarstone.ca caesarstone.ca

604-421-2205 250.765.3004

604-638-1485 604-638-1485

hot properties

champagne

chalet Luxury lifestyles at Crescendo ski chalet

WORDS VALAUARA JONES

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PHOTOGRAPHY DARREN HULL

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quick facts: design time: 12 months build time: 14 months # bedrooms: 3+ # bathrooms: 5 square feet: 5,100 notable features: ski-in ski-out location; private indoor/ outdoor hot tub/pool with SwimGym; cantilevered tilted roof; full-wired home automation system, including lighting and audio; ski locker; custom boot-blower racks; media room with wet bar; commercial kitchen; 27-foot windows, wraparound deck and patios

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“It’s a big room, but when you’re here at night and hanging out, it’s really cosy. On a sunny day, you see the mountain range, and you can watch the skiers come down this main run. It’s so peaceful.” On the slopes of Big White Ski Resort, an architectural marvel nestles between the popular Woodcutter and Happy Valley Way ski runs. With its sharply geometric design and a tilted, angular roof rising from the mountain slope and reaching up towards the western sky, the Crescendo ski chalet is a visual landmark unlike any other. Crescendo owner Mitch Perlman enlisted Denis Apchin to design and build the 5,100-square-foot luxury chalet in the mid-2000s. The steep slope, pie-shaped lot and location presented numerous challenges — as well as an opportunity for a unique, site-specific design.

“I didn’t look at magazines for ideas. The design was literally born out of the lot,” explains Denis, owner of design-build firm Apchin Design Corp. “How do you make those elevation changes work? How do you maximize the triangular lot? What’s going to make this unique and different? You couldn’t possibly copy anyone or take inspiration from an existing design.” Ultimately, Denis settled on a contemporary design, embedded into the mountain and embracing the natural contours of the slope. The functional floor plan is a sort of five-level split, linked by a sculptural, circular staircase running through the middle of the house.

3937 Lakeshore Rd. Kelowna lexiandlake.com 778-477-4787

Bring home – the – Luxury

Find everything from home furnishings to jewelry. Loloi Pillows, West Brothers, Martha Sturdy and more … boulevardmagazines.com |

JANUARY/ F E B RUARY 2020

“Once I had the levels figured out, we had to simplify it to get the beautiful cantilevered roof overhangs, which help keep the snow off of the decks below.” The dramatic roof mirrors the property line. It is the pinnacle of this feat of engineering, which includes geothermal heating and a state-of-the-art home automation system that was more than a decade ahead of its time. The generous entrance opens into the circular stairway where a light fixture, delicate in its simplicity, mimics falling snowflakes and fills the volume of the space without feeling oppressive. Also on the lower level is a lounge that doubles as a bunk room to increase sleeping capacity as needed. The games room is a converted double-garage, complete with table tennis, poker table and video games. The second level brings us to the media room, with a 110-inch projector screen and 7.1 surround sound with two 12-inch subwoofers. The wet bar has everything you need to fix yourself a cocktail or snack, including fridge, freezer and dishwasher. Three custom-made Murphy beds line the walls, strategically placed to ensure they don’t impede traffic flow while in use. Looking around the media room, Denis smiles. “When my kids have stayed here, this is their favourite place to be.” On the next level up, a large dining room with seating for 14. Breathtaking views to the east, south and west ensure that meals always come with a view. Around the corner, a commercial-grade kitchen offers everything a professional chef could want. Appliances include a Thermador gas range, a True commercial fridge and freezer, Marvel IceMachine, 30

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Sharp microwave drawer and two Miele dishwashers. The great room is indeed grand, with a fir-clad ceiling that launches forward and towards the setting sun, and extending beyond the commercial glazed windows that span 27-feet. The warmth of the 25-foot fireplace, clad in honed quartzite slate, keeps the room comfortable. “It’s a big room, but when you’re here at night and hanging out, it’s really cosy,” says Denis. “On a sunny day, you see the mountain range, and you can watch the skiers come down this main run. It’s so peaceful.” Next, the staircase finds us level with the ski entry. This wing of the chalet offers two guest rooms, each with a private en suite and loft with two twin beds. The ski-in/ski-out breezeway has a dedicated ski locker with a workbench for easy maintenance and storage. The ski entrance boasts benches, shelves and hooks that make hanging and drying gear a cinch. Custom boot-blower racks dry boots after a day on the slopes. Glass-block walls disguise the double laundry and a bathroom that’s easily accessible when still in ski gear. But the most extravagant luxury is the indoor-outdoor hot tub. Not unlike one you might see in a luxury hotel or resort, the hot tub is half-inside and half-outside with a window above the surface dividing the pool in two. With nine jets inside, six outside, and an exterior surround that’s heated to snow-melt temperatures, it’s the perfect place to soothe aching muscles at the end of a day spent on the slopes. If hot tubs aren’t your thing, you can activate the SwimGym, a non-aerated system that creates an underwater current allowing you to swim laps. Our final stop brings us to the master suite, located on the fifth

level of the chalet, where the tilt and slope of the roofline are particularly dramatic. The master en suite features a double vanity and two-person steam shower. Set against a wall of glass, the two-person jetted bathtub overlooks the great room and fireplace, with views of the ski slopes and mountains beyond. As Denis leads me through the home, it’s easy to understand why guests return to the vacation rental every year. In fact, Crescendo has recently been named Canada’s Best Ski Chalet 2019 at the 7th Annual World Ski Awards in Austria. The property bested luxury chalets in Whistler and Revelstoke in a competition where more than 1.6 million votes were cast. More information about Crescendo, including booking inquiries, can be found at skicrescendo.com. In a career that spans decades, multiple award-winning projects, and a litany of luxury properties, the Crescendo has come to hold a special place for Denis Apchin and his family. “Out of all the buildings I’ve ever done, this is the one that my family loves the most. We’ve stayed here a few times, and my kids and wife love this place,” Denis admitted. “If they had a home away from home, it would be this one.”

A HIGHER STANDARD IN HOME DESIGN + CONSTRUCTION apchin.com boulevardmagazines.com |

JANUARY/ F E B RUARY 2020

Elevated Style

Sleek activewear in colours that pop, ski chic fashion should move you easily between mountainside and aprĂ¨s-ski at a cosy chalet. Boulevard hits the slopes at Big White Ski Resort from the comfort of the beautiful Crescendo ski chalet to present the hottest looks for the coolest weather.

STYLING BY JENNY MCKINNEY

PHOTOS BY DARREN HULL

Montreal red coat by Rudsak ($695) from Grace Clothing; black leggings ($30) from Winners.

Orange puffer by Rossignol ($350), black and white houndstooth turtleneck ($35), black faux fur fingerless gloves ($25) and white leggings ($30) by Layer 8, all from Winnerâ&#x20AC;&#x2122;s.

Blue puffer by Guess ($80), yellow sweater by Rachel Zoe ($35), yellow taxi mitts by Kate Spade ($20), yellow toque ($20), black ski pants by North Face ($200) from Play Kelowna.

Purple base-layer top ($70) and leggings ($70) by Under Armour and purple vest with metallic silver lining by New Balance ($165) from Play Kelowna; fluffy earmuffs by Christian Soriano ($15) from Winners.

Coffee & Love sweatshirt by Good hYOUman ($110) and coffee mug by Hydro Flask ($36) from Play Kelowna; black mock-turtleneck bodysuit by Better Be ($35) from Grace Clothing; cream toque ($13) from Winners.

Makeup and hair: Jenny McKinney Model: Cassidy Hale, represented by Deja Vu Model Management Photographed on location at Crescendo at Big White â&#x20AC;&#x201D; a huge thanks to the owner and manager for hosting our team for the day.

Pink and camel faux-fur bomber by Shaci ($70) and white leggings by Layer 8 ($30) from Winners; mukluks by Manitobah, stylistâ&#x20AC;&#x2122;s own.

NEW P RICE

$2,599,000

$898,000

4295 Hobson Road, Kelowna BC Nestled on over half acre of a lush landscaped lot,this refined craftsman residence offers a secured gated oasis in the most desired area of Kelowna. Nearly $400k has been recently invested into the indoor and outdoor living spaces.

$1,095,000

401 - 1289 Ellis Street, Kelowna BC Never Before Available! The Ultimate In Kelowna Loft Living. Two storey corner unit with $2,000,000 renovation. Just one block off the beach! 18 ft. ceilings, floor to ceiling glass, private rooftop patio, hot tub.

4610 Crawford Court, Kelowna BC Executive walkout rancher with accessible floor plan having 2 private -law living suites. Thoughtfully landscaped and fenced yard is spacious enough for a pool. The two double driveways easily accommodate parking an RV or boat.

NEW P RICE

$2,450,000

$829,900 gst applicable

2377 George Court, West Kelowna BC A well maintained seasonal cottage provides a quaint retreat while you build your dream home. Nestled amongst estate homes, this .35 acre flat lot offers 84.5 ft of lakeshore with exceptional views of Lake Okanagan.

103 Echo Ridge Drive, Kelowna BC New Home – Situated in a private setting with a backyard abutting a natural green space, this new 3 bedroom rancher with a grade level entry, appeals to modern living.

$799,900 gst applicable 213 Summer Wood, Kelowna BC Nestled in the established neighbourhood of Wilden, Echo Ridge delivers a family oriented lifestyle amongst nature and close proximity to airport, downtown and schools. 1,902 sq. ft., 3 bedrooms, 2 full baths and a den in the lower level. NEW P RICE

NEW P RICE

$929,500 gst applicable

$5,888,000

$3,199,900

Upper Mission, Kelowna BC Never before available to the market in the most prime location Kelowna has to offer, welcome to this prominent trophy property nestled on just over 15 irrigated acres. Walkout rancher floorplan with 5,451 sq. ft. of plus additional 1,971 sq. ft. partially developed in-law suite.

3481 Shayler Road, Kelowna BC Located in McKinley Beach, this new showhome offers sweeping panoramic Okanagan Lake views. Unyielding quality and custom designed 2,060 sq ft walk-up Rancher with 3 car garage, 3 bedrooms and 3 bath with in-law suite potential.

1557 Reservoir Road, Penticton BC 3.1 acres of rolling landscape with stunning 180 degree mountain and Okanagan lake views and is located within 5 min. of central Penticton. Solid concrete construction with guest house and perfect for cidery, craft brewery or winery.

MOV E- I N R E ADY*

MOVE-IN RE ADY*

$1,099,000 gst applicable 7 - 175 Predator Ridge Drive , Vernon BC Live the Resort lifestyle – Situated in the Hub of Predator Ridge - This modern 2 bedroom + den, 3 bathroom home overlooks the golf course and offers many luxurious finishes.

$1,250,000 gst applicable 257 Ashcroft Court, Vernon BC CHILCOTIN - Move in ready modern farmhouse - This spacious walkout rancher is an entertainer’s dream. Open floor plan, high ceilings, beautiful finishes + breathtaking views .

$819,000 gst applicable 239 Grange Drive, Vernon BC New 3 bedroom plus den, 2.5 bath home in the new Commonage neighbourhood at Predator Ridge. Huge transom windows & high end laminate flooring are featured throughout the main areas in this vaulted great room plan.

*First 3 sales include furnishings. Contact us for more details.

JUSTIN O’CONNOR GROUP d. 250.826.9961 tf. 1.877.530.3933

joconnor@sothebysrealty.ca justinoconnor.com

SOTHEBYSREALTY.CA NEW LIST ING

$1,625,000 gst applicable

$1,195,000

$1,675,000

1486 Rocky Point Drive, Kelowna BC Elegant 4 bed, 5 bath home. 4,254 sq. ft. of luxurious living and enviable Okanagan Lake views. Extensive use of hardwood, tile and quartz in this soaring, great room plan. 9 ft. center island, 5 piece master ensuite and oversized triple garage.

1802 - 1151 Sunset Drive, Kelowna BC Welcome to coveted “1151 Sunset Drive” in the heart of the Kelowna’s vibrant downtown. This 2,157 sq.ft. sub-penthouse is nothing short of spectacular. 2 beds, 2.5 baths. Floor-toceiling and wall-to-wall windows, captivating 360 views.

3313 McKellar Road , Kelowna BC Perched upon a hillside set back on 3.658 acres, in a very private treed setting, with a sweeping view of Okanagan Lake - this 3,200+ sq. ft. 2 storey split acreage home is fully developed with 5 bedrooms and 5 bathrooms.

N EW P R ICE

NEW P RICE

$2,499,000

$479,000

$1,098,000

714 Rockcliffe Place, Kelowna BC Modern masterpiece in the prestigious gated community of Highpointe. Perched high upon the hillside, breathtaking valley, city & lake views. Gourmet Island Kitchen. Media Room. Wine Cellar. Salt water pool. Outdoor Kitchen. 2 Garages.

$999,900 gst applicable

1195 Koby Court, Kelowna BC Unparalleled cul-de-sac location of this newly built home in the Knox Mountain area with 1 bedroom legal suite. Adjacent to Packers District and minutes walking to Art & Cultural District of North downtown, the prime vicinity.

104 - 1188 Houghton, Kelowna BC LIVE assured, knowing that your home is secure in a gated community and that your lawn care and snow removal will be cared for. 1,275 sq. ft. rancher home with 2 bedrooms,den, 2 full bath with a finished double attached garage and yard

$1,288,000

$475,000 gst applicable

1 & 3 - 771 Raymer Avenue, Kelowna BC 2 New Homes!Incredible opportunity to live in the front detached home and rent/sell the carriage home.Vibrant Pandosy and Lower Mission is desired for its proximity to trendy shops,restaurants,transit,Okanagan College + KGH.

4 - 771 Raymer Avenue, Kelowna BC This brand new 2 bedroom carriage home offers stylish design and an open and functional floorplan. The rustic wood inspired plank flooring is complimented by a neutral palette and crisp white cabinets + quartz counters in the kitchen.

6 - 3103 Thacker Drive, West Kelowna BC LIVE refined, the lock and go lifestyle with a gated strata community. Modern meets contemporary, with the stylish redesigned exterior and interior boasting over 3,500 sq. ft., entertainer’s kitchen and more.

NEW LIST ING

$459,900

NEW LIST ING

$725,000 gst applicable

6934 Terazona Drive, Kelowna BC Spectacular, never to be blocked views from this Barcelona floor plan cottage. 2 bedrooms on the main floor, 3rd bedroom loft, 2 bathrooms, open concept floor plan with large double garage.

$1,450,000 gst applicable

102 - 1151 Sunset Drive, Kelowna BC This modern private 3 bedroom, 2.5 bathroom town home offers urban living like no other. Offered in the Vodka colour scheme, you are drawn to the carefully articulated selection of refined finishes. Steps from Okanagan Lake - In the hub of downtown Kelowna.

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Former track star physician finds the perfect work balance

art science

WORDS KATHY MICHAELS

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PHOTOGRAPHY PHIL MCLACHLAN

JANUARY/FEBRUARY 2020

“My life has been simple — run fast, turn left,” Dr. Andrew Dargie said over coffee one day in late fall, offering up one last thought on his work in the Okanagan and the path he took to get here. It was an endearing understatement from someone who is clearly more comfortable with taking on big tasks than boasting about how he completed them. As a former All-American sprinter who earned a full-ride scholarship at Stanford University, speed is certainly one of the defining points of Andrew’s life. He competed for Team Canada numerous times, turning left over and over again as he rounded a track with some of the fastest people on the planet.  “Simple,” however, is where the sports metaphor falls apart. For all his athletic abilities, academics were a priority for Andrew, who, after Stanford, obtained his medical doctor designation from the University of Calgary. In a newspaper article about him from that time in his life, a third dimension

“I decided I love performing procedures and found something to help balance working in emergency. It’s personally satisfying. I’m able to offer procedures that are a blend of art and science and people are appreciative and happy.”

of his personality became clear. He is a compassionate individual. During medical school he found time to take on a meaningful volunteer commitment with the school’s aboriginal health program.  For this work he was awarded the Canadian Student Athlete Community Service Award. His next step was entering vascular surgery residency in Manitoba.  Ultimately, he said, “I realized that I loved acute care medicine, but I didn’t love the operating room. So I transferred residency programs and obtained my CCFP designation and moved to the Okanagan.”   Since arriving, he’s worked as an emergency room physician at Penticton Regional Hospital as well as South Okanagan General Hospital. At the latter location, he is the department head of Emergency Medicine. While in the Okanagan, Andrew took on another passion and is bringing to it the same focus and dedication  he

has for everything else. This passion is medical aesthetics. In addition to his ER work, he now practises advanced medical aesthetics in both Kelowna and Vernon. “I decided I love performing procedures and found something to help balance working in emergency,” he said. “It’s personally satisfying. I’m able to offer procedures that are a blend of art and science and people are appreciative and happy.” It’s an interesting time in a rapidly expanding industry. Not so long ago, cosmetic surgery was the clear-cut facial rejuvenation strategy. This can be a definitive solution to reduce the signs of aging, albeit an invasive, sometimes painful experience typically reserved for the socially elite and requiring significant down time for recovery. Now, more people are seeking anti-aging services that are less invasive, have less down time and are more afford-

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able. Just a few facial rejuvenation techniques that  Andrew  offers are botox, dysport, fillers and platelet-rich plasma injections. The clinics he works at offer lasers, CoolSculpting, microdermabrasions and chemical peels, amongst numerous other procedures and skin-care treatments. While minimally invasive rejuvenation procedures are in high demand, the relative newness of the industry has created some issues and it is not as closely regulated as it perhaps should be.  This was made plain in recent months as a non-medical civilian in the Vancouver area passed herself off as a doctor and injected dermal fillers into countless unwitting clients at a spa. She used an altered photocopy of a College Certificate of Licensure to convince medical suppliers that she had a medical licence and was certified to practise in British Columbia. In any other field of medicine it would sound ludicrous, but that it happened at all lays bare the fact that checks and balances are lacking. That’s something Andrew worries about. And this is why he founded Aesthetics Training Canada, which offers “the botox course” and “the filler course.” “Ensuring medical professionals are properly trained is of the utmost importance. There are people injecting without any formal training in facial anatomy or rejuvenation. I said, how can I change this and provide a safe and standardized way for medical professionals to expand their scope of practice to include medical aesthetics?” That was the impetus for offering these new comprehensive courses.

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There are also clear gaps in proper medical care. “We have patients come in who have been getting procedures elsewhere for years, and when I go to take them through the consent process,  they say, ‘Wait, there are risks with these procedures? I was told there were zero risks,’” Andrew said. “This shocks me. That’s not proper medicine and it really bothers me. Some people think about patients in terms of syringes or units. Or some prioritize how fast they can get a patient in and out of the door. This type of practice doesn’t warn patients that there are, in fact, risks to consider.” To start creating the change he wants to see in the industry, each of Andrew’s treatment rooms has anatomy cards so he can take patients through what he’s doing, what the risks are and how they can be mitigated. “There are all sorts of things we can do to optimize patient care,” he said. “If I’m in emergency, whether it’s something as simple as cutting out a mole, or something more complicated like a cardioversion, we always take people through the risks and benefits, and it should be no different in medical aesthetics. Patients must consent and they must be educated that these are not completely harmless procedures and should be performed by experienced medical professionals only.” Adverse events can occur and these can be devastating,

Andrew said. The results of shoddy, haphazardly conducted work can be disfiguring or worse — even blinding — and he wants to prevent this. He also wants to bring back a more natural look.  “People that come to see me get full transparency, and a natural look,” he said. The day before the interview,  Andrew said he had turned away four patients who had come in seeking lip filler treatment. He’d told them, “I think your lips are already full enough and we want you to look natural.” “They may go down the street and get that duck lip. But our patients aren’t getting that. They’re going to get an honest and fair assessment and can expect a refreshed, natural look.” Interestingly, the four who were turned away were receptive to feedback and appreciated hearing his honest and clear communication. Andrew has accomplished a lot in his life and is bound to take on more. What makes him different than others, however, is that he makes things look easy. He has a light and pleasant demeanour that puts people speaking to him at ease. If you didn’t know better, it would be possible to believe that he did have a simple life, remarkable only by his ability to go fast and turn left.

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SPECIAL ADVERTISING FEATURE

Boulevard Magazine Presents a selection of

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BELLAMY HOMES Single Family Home Builder of the Year >> From custom home design drawings done in house by Les Bellamy, to interior design, landscape design and the complete construction process, Bellamy Homes continues to garner client endorsement for their talent to interpret dreams into spectacular homes. Bellamy Homes received recognition as the Builder of the Year in 2016 and 2018, and they have been nominated for a third opportunity in 2020. With over 35 industry awards over the past decade, they continue to be an innovative and unique leader here in the Okanagan. Company CEO Les Bellamy says, “I believe that a home is only as warm as the community it’s in, so we give back.” Bellamy Homes commits the same dedication to building exceptional homes as giving back to their community. With over $150,000 in support so far, they have impacted charities like Wish Come True Society, Kelowna Hospital Foundation for JoAnna’s House, Okanagan Trades College, The YMCA, Ride to Reach and several other local initiatives. From their creative studio — aptly named Think Space — comes a company culture promoting a healthy, safe and inclusive working environment. This “company-tude” expands to the worksite, where trades and suppliers are treated with respect, fostering teamwork with expectations that the company’s mantra for quality-built homes be upheld. 778-940-7803 | bellamyhomes.ca

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Show Home under $500,000 Semi-Detached or Townhome Development Multi-Family Builder of the Year >>Lost Creek Point: Semi-Detached Homes in Wilden. Contemporary design embedded in nature: these paired homes have been built far ahead of current requirements for energy efficiency and have recently been Energy Star certified. They are priced within reach of families looking to upsize their living space from a condo or smaller town-home. Ranging from 2,000 to almost 3,600 square feet, Lost Creek Point also offers the perfect solution for downsizing from a custom home to a maintenance-free townhome. Prices start in the low $600,000s and include high-grade finishes and appliances. The dual-energy system combines an air source heat pump with high efficiency gas. In cooperation with FortisBC, Wilden gives homeowners the option to use carbon-neutral Renewable Natural Gas for one year without additional cost. For more information: 1-866-762-2906 | WildenTownhomes.ca

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LEGACY KITCHENS Excellence in Kitchen Renovations $75,000 - $150,000 >> This home style was inspired by Westcoast Modern with a lakehouse traditional twist, featuring soft brushstroke glazed cabinet stains on clear alder. Gun metal cloverleaf inserts introduce a soft contrast with the wood cabinetry. Striking marbled quartz countertops bring drama and complement the colour palette. Built-in panelled door appliances create a high-end look with a furniture feel. The custom curved hood fan with contrasting wood tones is flanked by beautiful mullioned windows. Oversized aisle space enhances flow, and the jumbo-slab quartz island affords large functional work zones and ample space for entertaining with seating for six. 778-480-6296 | legacykitchens.com

Excellence in Kitchen Design (new home) $70,000 & over >> A unique kitchen design that blends the warmth of knotty alder with the industrial feel of hot-rolled steel. The large island, custom metal hood fan and massive pendant lights are just some of the unique features in this kitchen. Among the subtle details are the use of cremone bolts on two of the cabinet doors and white tile that fills an entire wall. 778-436-8123 kelownakitchens.com info@wall-wall.ca

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lifestyle

fondue The slow food with heart

WORDS JANE ZATYLNY

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PHOTOGRAPHY DON DENTON

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first experienced the communal cooking ritual known as fondue some 20 years ago. Six of us gathered around an avocado-coloured pot, a hand-me-down from the host’s parents. We pierced cubes of raw meat with our fondue forks and then lowered them into bubbling hot oil. I remember the sizzle of the oil as it met the meat, the fragrant cloud of steam that rose from the pot and how the experience warmed my senses on that cold winter’s night. We chatted and turned our forks with anticipation until our morsels of meat were ready to eat, then dabbed the meat into special sauces prepared by our host. Intrigued, I would go on to discover cheese fondue, hot broth fondue and, eventually, chocolate fondue. Although most of us think of fondue as a retro North American cuisine, it actually has its roots in Europe. The word itself is

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a derivative of the French verb “fondre,” which means “to melt.” The Swiss staked their claim to the gooey goodness that is cheese fondue, naming it their national dish in 1930. As the story goes, fondue was invented in a French-speaking region of Switzerland in the 18th century as a way to use up stale bread and aged cheese during the winter months, when fresh food was scarce. Oil fondues trace their beginnings to French vineyards. Workers who couldn’t break for their meals fried small pieces of meat in a communal pot of oil while working in the fields. A Swiss restaurateur, Konrad “Konni” Egli, is credited for popularizing the oil fondue, or fondue bourguignonne, in the 1960s in his Manhattan restaurant, Chalet Suisse. Egli is also said to be responsible for creating the chocolate fondue. Though fondue is trendy now, it has gone in and out of fashion over the decades. But it really does have an enduring appeal, particularly at this time of year. “It amazes me that it stays so popular, but I think it’s a lot like Monopoly,” says Jed Grieve, owner of Cook Culture stores in Victoria and Vancouver. “It’s a fun and familiar thing that generations can actively do together at the holidays. We sell very few sets from January to November, but we can’t keep them in stock in December.”

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Fondue how-tos

Follow these simple steps when serving fondue at home for better results as well as safety.

Cheese fondue

Choose a sturdy enamelled cast iron pot (Staub and Le Creuset are both excellent options) for even heat distribution and safer handling. A large variety of cheese fondue recipes can be found via a quick Google, or turn to a trusted cookbook for a recipe that suits your preferences. Most recipes call for a mixture of about 600 grams each of hard and semi-hard cheeses, up to two cups of beer or dry white wine, two tablespoons of traditional kirsch and a teaspoon of flour or cornstarch. Begin by rubbing the inside of your pot with a cut clove of garlic. Mix the grated cheeses and warm the wine or beer on your stove-top over low heat. Heat the kirsch separately and stir in the flour or cornstarch. Gradually add the cheese mixture to the wine or beer. Stir constantly until the cheese melts. Add the kirsch/starch mixture and more warm liquid if mixture becomes too thick. Do not boil. Light the fuel (most fondue sets use Sterno or a gel fondue fuel; follow manufacturers’ instructions), and shift pot to its stand using oven mitts. CHEESE COMBINATIONS TO TRY: • The classic Swiss blend: Emmentaler and Gruyère • Dubliner and havarti • Stilton and aged Canadian cheddar • Fontina and brie

DIPPERS: The sky’s the limit, but always avoid raw meats and seafood with cheese fondues. • Day-old baguette, pumpernickel or rye bread • Granny Smith apple chunks, seedless grapes and pear slices • Par-boiled potato cubes • Vegetables like broccoli, mushrooms, cauliflower and zucchini • French gherkins and pickled onions • Cooked meats, such as sliced chorizo or chunks of grilled beef tenderloin GOOD TO KNOW: • Don’t discard the delicious crust of cheese on the bottom of the pot. It can be easily pried out of the pot with a fondue fork and is worth fighting over with your dinner companions.

Hot oil fondue

Stainless steel pots transfer the heat from oils evenly, but be sure to choose a good-quality model for safety’s sake. Fill your pot no more than one-third full with your chosen oil (peanut and vegetable oils work well). Carefully heat over low to medium until a cube of bread dropped into the oil turns golden brown in 30 seconds; do not let the oil smoke. (The correct temperature should be about 190 C or 375 F.) Move the pot to the fondue stand in the middle of a large table; maintain the heat to safely cook raw meat and seafood. (A thinly sliced piece of meat should cook to rare in 30 seconds, medium in 45 seconds and well done in 60 seconds.)

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“It amazes me that it stays so popular, but I think it’s a lot like Monopoly. It’s a fun and familiar thing that generations can actively do together at the holidays.”

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SAUCES TO TRY: • Serve beef filet slices with a classic Béarnaise or Hollandaise sauce • Top chicken pieces with a dollop of pesto and sundried tomato slices • Dip pork chunks into a spicy Thai peanut sauce • Partner chunks of vegetables with Dijon or sriracha mayonnaise GOOD TO KNOW: • Thinly sliver beef, chicken or seafood for faster cooking times • Separate raw meats from vegetables and refrigerate prior to serving • Discourage double dippers by setting the table with extra fondue forks, spoons, knives and forks and side plates • For a lighter option, try a chicken, beef or vegetable broth instead of an oil

Chocolate fondue

Small ceramic pots work best for chocolate fondues; they ensure that their sweet, rich contents remain at a low simmer. Make a ganache on your stovetop by mixing chocolate and hot cream together in a bowl over a saucepan filled with water. You can vary the proportions and types of chocolate and cream. Add flavourings such as vanilla, nuts, fruits and liqueurs to taste. Transfer the mixture to your fondue pot and place over a low heat, typically a candle, to avoid burning the chocolate. .

FLAVOURINGS TO TRY: • Kahlua • Grand Marnier • Sea salt • Candy cane

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food and feast

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loaded Exploring cinnamon’s savoury side

WORDS HEIDI FINK

PHOTOGRAPHY DON DENTON

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By turns spicy, sweet and fragrant, cinnamon can richly complement savoury foods as much as it does sweets like cookies. It’s time to explore what this lovely spice can do.

Cinnamon is unfairly relegated to the baking cupboard when it has so much to offer to the entire kitchen. By turns spicy, sweet and fragrant, cinnamon can richly complement savoury foods as much as it does sweets like cookies. It’s time to explore what this lovely spice can do. In my kitchen, you will find cinnamon roasted with winter vegetables, steeped into a warming cup of tea, mixed into a dry rub, or simmered into a fragrant Moroccan-influenced stew, to name a few outside-of-thebakeshop cooking ideas. I find the culinary strength of cinnamon lies in its complex, spicy and warming qualities, and not necessarily in its sweetness. There are several types of cinnamon, each with its own flavour profile and kitchen power. In fact, the cinnamon in your cupboard is not likely real cinnamon at all, but a related species, cassia. True cinnamon is harder to find and more expensive, but definitely worth seeking out. Where our familiar “cinnamon” (cassia) is a rich, strong, spicy and dark powder, true cinnamon is milder, fruitier, lighter in colour, with a distinct flavour reminiscent of Valentine’s Day cinnamon hearts. Cassia pairs well with strong flavours and spices — curry, gingerbread, cloves — and true cinnamon pairs perfectly with milder foods, like apples, pears, cardamom and natural cocoa. I keep both types in my cupboard and use them in different ways. Cassia always goes in my gingerbread cookies and pumpkin spice loaf; I use it as part of my garam masala mix, used in many Indian dishes. Cassia also makes a frequent appearance in Moroccan tagines (stews) — where its liberal use distinguishes the flavour profile from Indian — and in my Mexican cooking as a subtle enhancement to taco fillings and grilled meats. True cinnamon appears more frequently in desserts. I love to mix it into an aromatic cup of chai, sprinkle it on my morning bowl of oats, or use it instead of cassia in apple pie, where its milder aroma doesn’t out-compete the taste of the apple. I absolutely love true cinnamon when paired with natural (not Dutch-processed) cocoa powder. Try it in your next cup of Mexican-inspired hot cocoa, or in the chocolate variation of my rugelach recipe, below. Whether or not you decide to add true cinnamon to your pantry, you should definitely explore the savoury side of cinnamon. Its warm spiciness and subtle sweetness will add complexity, warmth and delicious flavour to all areas of your cooking.

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DOUBLE CINNAMON CHAI TEA

Serves 2 Different than the chai I serve in my Indian cooking classes, this one is heavy on the cinnamon — a perfect aroma that has us feeling cosy and warm on a blustery day. 8 pods green cardamom 5 ml (½ tsp) sliced fresh ginger 5 cm (2 inches) true cinnamon stick, crushed or broken into small shards 2 cm (1 inch) regular cinnamon (cassia), in half 620-750 ml (2.5 to 3 cups) water 125 ml (½ cup) whole milk 15 ml (3 tsp) black tea leaves (I prefer Jewel of India from Silk Road Tea) sweetener to taste If possible, crush the cardamom pods and the true cinnamon in a mortar and pestle, or place them in a zipper-lock bag and roll over them with a rolling pin. This helps release the essential oils from the spices. In a medium pot, combine the lightly crushed spices, plus ginger and the piece of regular cinnamon (cassia) with the water. Bring to a boil, reduce heat and simmer for 2 minutes. Add milk and bring to a boil again. Remove from heat and immediately add the tea leaves and some sweetener (start with 1 Tbsp) and let steep gently for 3 to 5 minutes, stirring occasionally. Taste for sweetness. Strain chai through a tea strainer into individual cups and serve. Note: if making more than one batch of this, strain the chai through a cheesecloth-lined strainer into a large pot or pitcher before serving.

CINNAMON RUGELACH

Makes 4 dozen These delicious and easy-to-make mini pastries are a traditional Jewish treat served during the holidays. Dough 250 g (8 oz) cream cheese, at cool-room temperature 227 g (1 cup) unsalted butter, at cool-room temperature 50 g (¼ cup) white sugar 350 g (2.5 cups) flour 2.5 ml (½ tsp) salt Filling 150 g (⅔ cup) melted butter 50 g (¼ cup) white sugar 100 g (½ cup) brown sugar 25 ml (5 tsp) regular cinnamon (cassia) 2.5 ml (½ tsp) allspice 250 ml (1 cup) finely chopped medjool dates (optional) 1 ml (¼ tsp) salt Topping: Milk, for brushing Sugar, for sprinkling Dough: In the bowl of a standing mixer using the paddle attachment, cream butter and cream cheese together until light and fluffy. In separate bowl, whisk together sugar, flour and salt. Add flour mixture to butter mixture and beat well to combine. Divide dough into quarters. Flatten each into a round disk of 1-inch thickness, wrap in waxed paper and refrigerate 1 hour. 58

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Filling: Keep the butter separate. In a medium bowl, mix together white sugar, brown sugar, cinnamon, allspice, salt and finely chopped dates (if using). To make cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper. Set aside. Take one dough disk out of the fridge at a time. Roll it out on a well-floured surface to a thickness of ¼-inch. You should have a 10inch circle. Brush with 2 to 3 Tbsp melted butter. Sprinkle evenly with ¼ of the sugar-date mixture. Cut the circle into 12 wedges, like a tiny pizza. Roll up each rugelach from the wide edge of the wedge to make a mini croissant shape. Place on a cookie sheet with the point of the dough facing down (so it doesn’t unroll). Repeat with remaining wedges. Brush each lightly with milk and sprinkle with sugar.

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Bake one batch at a time, for about 20 minutes, or until puffed and firm to the touch. Transfer to wire racks to cool. CHOCOLATE-CINNAMON VARIATION Substitute the cinnamon filling, above, for the following: 114 g (½ cup) melted butter — kept separate for brushing 50 g (¼ cup) brown sugar 50 g (¼ cup) white sugar; 20 ml (4 tsp) natural cocoa powder; 20 ml (4 tsp) true cinnamon powder; 1 ml (¼ tsp) salt; 250 g (8 oz) mini chocolate chips.

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JANUARY/ F E B RUARY 2020

Moroccan lamb tagine.

MOROCCAN LAMB TAGINE WITH PEAR & CINNAMON Serves 6 to 8 Fragrant cinnamon has long been mixed with other spices into meat stews in North Africa and the Middle East. This recipe is adapted from one I was taught to make by a chef in Morocco. It can be made in either a tagine or a heavy pot with a tight-fitting lid. I prefer cubed lamb shoulder in this recipe, but any lamb stew meat will work.

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SPICE MIXTURE 5 ml (1 tsp) ground cumin 5 ml (1 tsp) ground turmeric 5 ml (1 tsp) regular cinnamon (cassia) 10 ml (2 tsp) dry ground ginger 5 ml (1 tsp) sea salt TAGINE 15 ml (3 Tbsp) extra virgin olive oil 1 onion, diced 3 cloves garlic, minced Spice mixture, above 900 g (2 lbs) stewing lamb, cut into Â˝-inch cubes 500 ml (2 cups) chicken broth 250 ml (1 cup) water 3 medium-sized firm pears, peeled, cored and cut into large pieces

FINISH 180 ml (¾ cup) dried cherries or dried apricots, or a mixture (cut apricots in half) 15 ml (1 Tbsp) butter 15 ml (1 Tbsp) honey 2.5 ml (½ tsp) true cinnamon (or ¼ tsp regular cinnamon) Mix the spices together in a small bowl. Have all your ingredients chopped and ready to go. In a large saucepan or medium pot with a tight-fitting lid, heat the olive oil until just shimmering. Add onion and sauté gently for about 7 minutes, until translucent. Add garlic and spice mixture and sauté briefly, 10 to 15 seconds, until just aromatic. Add the chicken broth, water and prepared lamb. Bring to a boil, reduce heat to lowest setting, cover and simmer gently, 1.5 to 2 hours, until lamb is tender. Add pear and simmer very gently, covered, for about 10 minutes. Remove pan from heat (just while doing the next step). Scoop out as much of the liquid from the tagine as you can and transfer it to a small pot. Add the dried cherries or apricots, butter, honey and true cinnamon. Bring to a boil, reduce heat partially, and simmer vigorously for 3 to 5 minutes, until liquid is reduced by at least one-third. Scrape the contents of this pot back into the lamb mixture, return it to the heat and simmer gently to meld the flavours, about 10 minutes more. Serve immediately with warm bread. Decorate the tagine with pomegranate seeds or toasted almonds, if desired. Tagine can be made up to 4 days ahead and reheated before serving.

ROASTED WINTER VEGETABLES WITH CINNAMON-CHILI BUTTER

Serves 4 to 6 as a side I love to pair warming spices with roasted winter vegetables. The combination of sweet earthy vegetables with the tingle of cinnamon and cayenne makes for a delicious and satisfying winter side dish. 680 g (1.5 lbs) winter squash, peeled and cubed 680 g (1.5 lbs) parsnip, peeled, cored (if desired) and cut into chunks 454 g (1 lb) shallots, peeled and cut in half 15 ml (1 Tbsp) vegetable oil 5 ml (1 tsp) salt ~ 30 ml (2 Tbsp) butter, melted 7.5 ml (1.5 tsp) regular cinnamon 2.5 ml (½ tsp) cayenne, or to taste Preheat oven to 400 F (or 375 F on a convection setting). Line a baking tray with parchment paper. In a large bowl, toss chopped squash, parsnip and shallot with oil and salt to coat evenly. Spread vegetables on tray in a thin, even layer. Place in the oven and roast for about 30 minutes, stirring halfway through the cooking time.

Roasted mixed vegetables.

Meanwhile, melt together the butter, cinnamon and cayenne. After the vegetables have roasted for about 30 minutes, remove from oven. The vegetables should be not quite cooked through. Drizzle with cinnamon butter and use a flipper or spatula to mix well and spread the vegetables out again. (I often lift the vegetables back into the big bowl, drizzle with the cinnamon butter, mix and then return to the tray.) Return to the oven for 5 to 10 minutes, until vegetables are cooked through and spices are fragrant. Serve immediately. A huge thank you to Jim and Carol Ann Scott for hosting our photoshoot.

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PHOTO COURTESY SRI LANKA TOURISM

travel

Early morning in Sri Lanka.

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Exploring the marvels of Sri Lanka From elephants to ancient monuments, this island nation offers constant intrigue WORDS LUCAS AYKROYD

With sunset approaching, I ride in an open jeep past peacocks, bulls and monkeys. Jungle and grasslands stretch out endlessly on this October afternoon. My tour group is just 200 kilometres from Colombo, the modern capital of Sri Lanka, but we might as well be in a different world. Turning off a muddy road, we emerge into a wide-open delta. Hundreds of elephants appear on the horizon. It’s one of those utterly magical moments that reveals why this island nation of 21 million citizens, just southeast of India, is known as the “Pearl of the Indian Ocean.” Kaudulla National Park is home to Asia’s largest gathering of elephants during the annual dry season. The biggest males weigh nearly 12,000 pounds. While eating grass, mothers and babies scoop up turf and squirt water with their trunks. Watching from the jeep at a safe distance, it’s an awesome spectacle. As a fan of the classic British pop band Duran Duran, I also recall how elephants make cameos in the glamourous Sri Lanka-shot videos for 1982’s Hungry Like the Wolf and Save a Prayer. In 1983, civil war tragically came to Sri Lanka, pitting the Sinhalese majority (75 per cent of the population) versus the Tamil minority (15 per cent). The conflict raged on and off until 2009. After a decade of peace, terrorist bombings on Easter Sunday shocked the world in 2019. Still, the Sri Lankan government took prompt action to ensure this would

remain an isolated occurrence and that visitors can enjoy the country’s attractions safely. When I head to nearby Sigiriya the next day, my main concern is making sure the mischievous tufted grey langur monkeys who haunt this iconic, 660-foot-high rock fortress don’t snatch a banana from my day pack. Sri Lanka, a fruitlover’s paradise, produces more than 30 types of bananas. Sigiriya, built by the fifth-century King Kashyapa I, is surrounded by an elaborate system of brick-walled ponds, and its moat once teemed with crocodiles. As I climb the stairs toward the summit, ancient wall paintings of topless nymphs with elaborate headdresses, bearing flowers and fruit, catch my eye. Even more impressive are two massive stone paws. Sigiriya means “Lion Rock,” and they’re all that’s left of the original lion sculpture. At the top, I enjoy the warm breeze and survey the terrace gardens below, as well as the spectacular, cloud-wreathed Knuckles Mountain Range to the south. Sigiriya is one of seven UNESCO World Heritage Sites in Sri Lanka, and it’s unforgettable. Over the centuries, Portuguese, Dutch and British colonial rule has shaped Sri Lanka, which marked 70 years of independence in 2018. Still, the Buddhist faith has remained dominant. About 70 per cent of Sri Lankans are Buddhist, and there’s a rich historical lore to explore. At the Dambulla Cave Temple, five caves house more

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PHOTO COURTESY SRI LANKA TOURISM

than 150 statues of Buddha in various postures, juxtaposed with wild murals of demons and gods. As I leave the former monastery, which dates back more than 2,000 years, I’m once again on monkey alert, as toque macaques spring down from nearby trees. Fortunately, they’re more interested in nibbling on pink tropical flowers than on me. Another sacred destination is the Temple of the Tooth. Devout Buddhists, along with Western spiritual seekers, flock to the city of Kandy to observe a gold casket shaped like a stupa (a Buddhist dome monument) that reputedly contains one of Buddha’s teeth. It’s brought out thrice daily. The sheer fervour of the temple crowds — augmented by turbaned drummers, amplified chants and heavy incense — leaves an impression on me. That said, as a native son of Victoria, I have a longer personal history with tea-drinking. So I’m bubbling with excitement when my group drives to the 1921-launched Blue Field Tea Factory. With close to 200 acres of tea plants and 150 tea pickers on site, it’s a staple of Sri Lanka’s tea industry, the world’s fourth-largest. The wonderful scent of Ceylon tea pervades our 40-minute tour as a young female guide shows us how tea is weighed, dried and processed for consumption. Afterwards, I enjoy a tea-tasting ranging from Orange Pekoe to Golden Tips, and buy boxes of green tea as souvenirs.

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Yet the most marvellous natural escape still lies ahead. We take a colourful, 3.5-hour train ride from Nuwara Eliya to Ella. Passengers can actually hang out of the door of the observation car to take photos of the jungle and waterfalls in this hilly region. Upon arrival, it’s a short drive to the upscale Jetwing Kaduruketha eco-resort. Time slows down here. “We are a sustainable hotel,” says resident naturalist Ishanda Senevirathna as he takes us around the property. Fifty per cent of it is rice paddies tilled by local farmers, who split their organic crops with Jetwing. Senevirathna points out a group of wild peacocks: “They don’t help the farmers. They come and eat the tomatoes! But the farmers do them no harm, because they’re considered sacred.” I relax in the hotel’s infinity pool facing the jungle, with the Punagala Mountains in the background. More than 160 bird species are on site, including hornbills and red-backed woodpeckers. And the exotic sounds of frogs and cicadas accompany our dinner. The menu varies daily. Tonight’s delicious dinner includes cream of pumpkin soup, grilled fish with curry leaves and, for dessert, buffalo curd (a traditional yogurt) with coconut treacle. In my luxury villa, I cool down in the walk-in rain shower before drifting off to sleep in my king-sized bed beneath a

billowing white canopy. Thereâ&#x20AC;&#x2122;s something dreamlike about being in Sri Lanka. I know those elephants will be with me for years to come. To learn more about Sri Lanka, visit srilanka. travel.

Luxury Accommodations in Sri Lanka

PHOTO BY LUCAS AYKROYD

Here are three more fine Sri Lankan hotels to check out. Grand Hotel: This iconic, four-star Nuwara Eliya hotel features Tudor architecture and eight restaurants and bars on site. Chandeliers and topiary gardens add to the ambience. Mahaweli Reach: Everyone from NFL players to film location managers has stayed at this colonialstyle property with spacious rooms in Kandy. Enjoy the outdoor swimming pool, lily ponds with koi fish, and breakfast buffet with excellent curries and watermelon juice. Paradise Road Tintagel Colombo: The 10-suite boutique hotel was formerly the home of the Bandaranaike family, a prominent Sri Lankan political dynasty. From stylish modern art to restaurant dishes like black pork curry and lemon meringue pie, the vibe is indeed paradisiacal.

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headliners WORDS KATHY MICHAELS

A collection of things artsy, fun and spectacular happening in the Okanagan. Revel in the sounds of famed singer/songwriter Danny Michel, Canadian legend Jim Cuddy, blues legend Harpdog Brown and the alwaysentertaining Bob Paisley. And be sure to drop by Bob Ross’ happy little art show.

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True lake lifestyle. At your leisure.

In the 20-plus years he’s been a musician he’s created 12 albums, including Klebnikov — possibly the most northern album ever recorded — done aboard a Soviet-era icebreaker.

Join us to celebrate 75 years at the Kelowna Yacht Club. With membership options designed to suit your needs, living your lake lifestyle has never been easier! Enjoy moorage in the heart of downtown Kelowna, year-round storage for your kayak/paddleboard, socializing in style and being a part of our community.

This is Okanagan Lake living at its finest. Rich in history, embracing the future. 1370 Water Street | 250.762.3310 kelownayachtclub.com

DANNY MICHEL IN CONCERT Rotary Centre for the Arts, Kelowna February 20

Singer/songwriter Danny Michel performs a solo concert on February 20 at Kelowna’s Rotary Centre for the Arts. It’s a show sure to warm your heart, make you smile and even, as Toronto’s Sticky Mag says, “... restore your faith in humanity.” Michel defies genres and performs music with shades of rock, pop, folk, world and even classical. In the 20-plus years he’s been a musician, he’s created 12 albums, including Klebnikov — possibly the most northern album ever recorded — done aboard a Soviet-era icebreaker. He toured with Stuart McLean and the Vinyl Café, and also collaborated with Commander Chris Hadfield and performed at the birthday parties of David Suzuki and Jane Goodall. Michel’s adventurous spirit has taken him to 25 countries and unique corners of the world. All of this is expressed with great writing, guitar playing and arrangements that convey a message of hope and possibility. His music appeals to people of any age.

JIM CUDDY Kelowna Community Theatre January 9 The man behind one of the most recognizable voices in Canadian music will be performing in Kelowna this January.

How does CHBA benefit you? The CHBA has over 270 industry leaders locally in the Central Okanagan, over 2,500 members provincially, and more than 8,000 industry leaders nationally. As an association, we have a collective strength and visibility to help serve our industry, all while offering our members a number of direct benefits.

BENEFITS YOU CAN BUILD ON.

BECOME A MEMBER.

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Stop wasting money on wines you don’t like.

Download the free TasteAdvisor app and discover BC wines that match your personal tastebuds.

JIM CUDDY.

MISSA

YOUR CREATIVE DESTINATION AWAITS

2020

June 27 – July 10

Two weeks of workshops in a variety of artistic mediums: painting, printmaking, ceramics, singing, jewelry, creative writing, weaving, sculpture, a Mentored Residency and more! Bursaries are available for emerging and established artists – apply early.

Explore the arts!

Early registration for Friends of MISSA. Open to all January 28. Visit missa.ca 68

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Jim Cuddy is known for the omnipresent hits Try, 5 Days In May and Bad Timing. Between Blue Rodeo projects, Cuddy released his first solo album All In Time (1998) and hit the road with the eponymous Jim Cuddy Band. Since that first release he has recorded three more solo albums: The Light That Guides You Home (2006), Skyscraper Soul (2011) and Constellation (2016). His latest release, Countrywide Soul, is a celebration of music and the musicians who join him on stage each night. As a group, Blue Rodeo has sold over five million records worldwide, won countless Juno awards, been inducted into the Canadian Music Hall of Fame and received a star on Canada’s Walk of Fame. Jim (along with songwriting partner Greg Keelor) was also inducted as an Officer of the Order of Canada.

BRAD PAISLEY South Okanagan Events Centre March 6 Country singer, songwriter, guitarist and entertainer Brad Paisley is headed to Penticton this March to share some of the tunes that have gained him widespread critical acclaim. Paisley has won three Grammys, two American Music awards, 15 Academy of Country Music awards and 14 Country Music Association awards in a career that includes 24 number-one hits.

Paisley has written 21 of his 24 top hits and has accumulated a career total of over 20 million album sales, track downloads and streaming equivalents worldwide. Paisley’s 2019 World Tour just completed with eight sold-out shows in Europe and he now holds the record for a headlining country artist in all of the European venues played on this tour. Some of Paisley’s bestknown singles are Mud on the Tires, Ticks, Waitin’ on a Woman, Remind Me and My Miracle. Tickets for Paisley’s Penticton show during the 2020 World Tour go on sale Monday, December 9 starting at 10 am. Tickets are available in person at the Valley First Box Office at the events centre, by phone at1-877-763-2849 or online at livenation.com and ValleyFirstTix.com. BRAD PAISLEY.

Visit Sandhill Wines Urban Tasting Room in the heart of downtown Kelowna for Friday Night Happy Hour sessions of good food, live music and awesome company.

HAPPY HOUR

FRIDAYS 5:00PM - 7:00PM

$8 GLASSES OF WINE

LOCALLY MADE APPIES

LIVE MUSIC • DANCING • LAUGHS 1125 Richter Street, Kelowna, BC • 250-979-4211 www.sandhillwines.ca • Follow us @sandhillwines

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LAKE COUNTRY WINTER BLUES FEST Creekside Theatre January 25

BLUES LEGEND HARPDOG BROWN.

For the fourth year running, Lake Country will be filled with the sound of blues. The Winter Blues Festival returns on January 25, offering up blues, ribs and beer. Headlining this year’s show is BC’s own blues legend Harpdog Brown and the Uptown Blues Band. “I speak the blues like it’s the truth, and it is,” Harpdog said. “I do feel like I’m a servant of the people; a missionary, if you will. Music can heal people if they pay attention to the messages in these songs.” He delivers those messages using a vintage sound, whether it be with his lowdown classic blues band the Travelin’ Blues Show or with his Uptown Blues Band. Harpdog has won three consecutive Maple Blues awards for Harmonica Player of the Year and the Fraser Valley Music Award. He has three consecutive Western Canadian Music Awards nominations and a Juno nomination, and is the only Canadian to win the coveted Muddy Award. In 2016, he was nominated for three Maple Blues awards for his release Travelin’ with the Blues. Full bio for Harpdog Brown: harpdogbrown.com/ biography

An elegant evening of entertainment in support of the Central Okanagan Hospice Association

- $225 PER PERSON Red Carpet Reception 5:00pm tickets: www.trellis.org/swts2020 Standing Ovation Title Sponsor

www.hospicecoha.org HORIZON REALTY

February 22, 2020

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This unique festival features three stages of blues music and the option of enjoying a meal or a beer at the event as an add-on. The Creekside Theatre and Lake Country Community Complex is easy to access from Highway 97 and has abundant free parking. Tickets are available for the Lake Country Winter Blues Fest at creeksidetheatre.com.

BOB ROSS: HAPPY LITTLE ACCIDENTS ART SHOW.

BOB ROSS’ HAPPY LITTLE ACCIDENTS Penticton Art Gallery March 21 to May 10 If you’re one of the many people who has a special place in your heart for TV personality Bob Ross’ lilting voice, distinguished mop of hair and happy little trees, you’re in for a treat. Ross’s work is being celebrated at the Penticton Art Gallery at an upcoming exhibition titled Happy Little Accidents. “We are planning some amazing programming and events around this exhibition, including a Bob Ross Art Battle at Slackwater Brewing in April, a giant paint-in and a dance party where you can dress up as your favourite happy little character,” exhibition organizers said. The exhibit features 32 of Ross’ original paintings and will be the largest and the first solo exhibition of his work in Canada. Ross is recognized everywhere as one of the most iconic and memorable personalities on public television. With his gentle approach and homespun humour he taught, inspired and entertained millions of people across the country and around the world. A designated sponsorship wall will be going up in the gallery entrance and the gallery is inviting individuals and businesses to buy a happy little square to support its children’s programming. Squares of Bob Ross and his paintings will be sold for $20 each and will feature your name and/or your logo. These are available immediately.

From our farm to your doorstep, just in time for happy hour. JOIN THE CLUB >>

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secrets and lives —

AND THE 7 SINS with SUE TYLER, POWER 104.7 AFTERNOON SHOW HOST

or Kelowna’s Sue Tyler, walking though the doors of Power 104.7 is like coming home. The host of The Sue Tyler Show considers her listeners family. She’s been committed to reaching them through the radio for almost 30 years. “They make my day better and if I can help them have a better day then I’ve done my job,” she says. Raised by a single father in Ontario and being a self-proclaimed “night club baby,” Sue always dreamed of a singing/songwriting career. Reality hit and her focus shifted when she became pregnant at 19. It was a surprise she embraced with open arms. “All I could think was now I have somebody to love me. I also knew that I needed to find a way to be a mom and support my child but also to still be Sue Tyler,” she explains. Sue chose a radio career and has never looked back. She likens being a radio host to bartending. “I serve and I listen. That’s the intimacy of an afternoon show. It’s just me and the phones. I do a lot more listening than talking.” Sue has a knack for getting her mostly male audience to soften, open up and see the positive side of a situation. This mother of four is as real as it gets and her challenge, if any, is to keep her on-air language in check. “I try not to break the rules,” she says, chuckling. “I’m mindful there can be kids listening, but I dance on the line a little.”

WORDS TOBY TANNIS

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PHOTOGRAPHY DARREN HULL

JANUARY/FEBRUARY 2020

“I try not to break the rules. I’m mindful there can be kids listening, but I dance on the line a little.”

The 7 Sins envy:

Whose shoes would you like to walk in? Helen Gurley Brown. If you don’t know who she was, look her up. I used to pretend she was my mom when I was a kid. My dad’s girlfriends would leave Cosmopolitan magazines at our house. Her ideology on sex and the single woman is precedent-setting.

gluttony:

What is the food you could eat over and over again? Well, I make a really mean brownie.

greed:

You’re given $1 million that you have to spend selfishly. What would you spend it on? I would like to go somewhere significant with my four children and husband. I am nothing without them and would love an opportunity to make their travel dreams come true.

wrath:

sloth:

Where would you spend a long time doing nothing? On that big beautiful Okanagan Lake! That’s all I want to do in the summer.

pride:

What is the one thing you’re secretly proud of ? Opening minds. Like many people I have been misunderstood most of my life. I do my best in my work and personal life to try and understand and respect people for their differences. To me it is the foundation of a productive society.

lust:

What makes your heart beat faster? My husband. Nathan Roderick Milne. No one else could put up with me. He doesn’t try to extinguish my fire for his own ego. Not many men can do that.

Pet peeves? I am a very annoying person ... I do not feel entitled to have a pet peeve.

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BEHINDTHESTORY

NOVEMBER I DECEMBER 2018

OK ANAGAN LIFE AT ITS FINEST

SWEET TALK

Edible creations to notch up holiday flavours

A MARRIAGE OF DESIGN

SATISFACTION!

Stunning lakefront home merges masculine and feminine tastes

Escape to Saint Vincent and the Grenadines

ELCOME to a new decade! It’s 2020 — the start of a new year and the start of a new decade. It’s hard to imagine where the next 10 years will lead, but as we look back at 2019 in the Okanagan — the people we met and the places we experienced, all wrapped up and presented to our readers — we’re excited for the future. And in the meantime, from everyone here at Boulevard, we wish you health, happiness and love, time to play and chances to revel in passion. May you experience peace and calm, and the opportunity to reach out to others with kindness and goodwill. Happy New Year!

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2020 RANGE ROVER VELAR.

ADVENTURE SPEAKS LOUDER THAN WORDS.

Starting at $49,910 + taxes. LAND ROVER KELOWNA 839 Finns Rd. Kelowna (250) 491-9348 LandRoverKelowna.com

Upsize Your Lifestyle.

Downsize Your Carbon Footprint. Up to 50% more energy efficient than the average new home in BC. By exceeding the current standards for wall insulation and air tightness, Wilden provides ultimate living comfort at extremely low energy cost. Live carbon-neutral with local Renewable Natural Gas provided by FortisBC. Wilden will pay for your FortisBC RNG premium for the first 12 months after moving in.

Excellence in Semi-Detached or Townhome Development

LOST CREEK POINT Phase 2 now selling. Starting at $709,900 plus GST for 2701 square feet. Main floor living plus fully finished walkout basement. 1349 Rocky Point Drive Âˇ Kelowna Showhome open daily from 1-5pm, except Fridays.

WildenTownhomes.ca Contact Wilden Sales: 250.762.2906 Âˇ sales@wilden.ca