Boulevard Magazine Okanagan, Jan/Feb 2022

JANUARY/FEBRUARY 2022

OKANAGAN LIFE AT ITS FINEST

WINTER WARMTH

LEVITY

Fashion’s inner child comes out to play

HOME FOR THE AGES Memories are made at this legacy house

NUTCRACKER

Unshelling a long-loved ingredient

museandmerchant.com

BRADFORD SECTIONAL

COQUITLAM 1400 United Blvd 604.524.3443

LANGLEY 20429 Langley Bypass 604.530.9458

KELOWNA 1912 Spall Rd 250.860.7603

NANAIMO 1711 Bowen Rd 250.753.8900

VICTORIA 661 McCallum Rd 250.474.3433

POTRERO DINING TABLE CERAMIC / EXTENDABLE

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Richmond

12551 Bridgeport Rd 604.273.2971

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Nanaimo

1711 Bowen Rd 250.753.6361

Langley

20429 Langley Bypass

604.530.8248

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Kelowna

1912 Spall Rd 250.860.7603

Victoria

661 McCallum Rd 250.475.2233

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CONTENTS 18

38 FEATURES

ON THE COVER

30

Lindsay Krieg in the salt room at Room + Pillar Spa.

44

38

LEVITY Fashion’s inner child comes out to play

54

BEYOND THE PALE Colour, function and more for a great kitchen

By Lisa Manfield

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NUTCRACKER Unshelling a long-loved ingredient

By Ellie Shortt

By Valaura Jones

By Sara D’Arcey & Jen Evans

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58

Multi-generational legacy home: a place where memories are made

Photo by Darren Hull

BUSINESS CLASS

HOME FOR THE AGES

JANUARY/FEBRUARY 202 2

66

GOODBYE REALITY, HELLO VEGAS Explore the city of lights without stepping into a casino

By Lauren Kramer

30 26

20

70

DEPARTMENTS

6

CONTRIBUTORS

8

EDITOR’S LETTER

18

Chef April Roy: Mid-town Station Kitchen + Drink

By David Wylie

Rise and shine

By Susan Lundy

10

20

By Lia Crowe

DESIGN NOTES As winter simmers

By Samantha Rensby

14

24

SECRETS AND LIVES Elle Jolie

IN STUDIO

By Angela Cowan

72

NARRATIVE What’s a little rain?

WEEKENDER Heads up: exploring the BC Bird Trail

By Lin Stranberg

BUSINESS CLASS Salt of the earth: Room + Pillar

By Darcy Nybo

70

Colour, shape and energy: Rick Bond

By David Wylie

LIFE.STYLE.ETC. Erin Hicks

12

44

GOOD TASTE

By Sharon Easton

74

BEHIND THE STORY

By Lia Crowe

WELL & GOOD Mind your muscles

By Kaisha Scofield

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contributors “For this travel story, I loved

navigating the other side of Vegas, a city writhing in music, personality and more than its share of sin. In this gamble-free, no-casinos story, I explored this city of lights’ intersection of culinary indulgence and whacky, only-in-Vegas style of entertainment.” A writer with an insatiable appetite for travel, Lauren was born in Cape Town, South Africa, but has been privileged to call the west coast of BC home for almost three decades.

LAUREN KRAMER WRITER GOODBYE REALITY, HELLO VEGAS

spent an inordinate amount of time in the kitchen this past year—both feeding my family and undertaking much pandemicfuelled baking. So I could instantly relate to Katerina’s latest kitchen trends with an emphasis on durability and letting personality and warmth shine through.

And a thousand times yes to optimized storage!” Lisa is a writer, editor and content strategist. She was the founding editor of BC Living Magazine and is a regular contributor to Boulevard and Right Sizing magazines.

“Ah, the transformative moments of elementary school…we don’t

WRITER COLOUR, SHAPE AND ENERGY

PAGE 20

BOULEVARD Mario Gedicke GROUP PUBLISHER 250.891.5627

info@blvdmag.ca MANAGING EDITOR Susan Lundy

DESIGN Michelle Gjerde Tammy Robinson Kelsey Boorman

PAGE 54

DAVID WYLIE

BLACK PRESS MEDIA Penny Sakamoto GROUP PUBLISHER

CREATIVE DIRECTOR Lily Chan

“I, like many other people, have

WRITER BEYOND THE PALE

JANUARY/ F E B RUARY 2 02 2

ASSOCIATE EDITOR Lia Crowe

PAGE 66

LISA MANFIELD

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

even recognize them until they’re 20-20 hindsight. Rick Bond told me his first spark for the love of art happened in elementary school through a crayon drawing that he made of an atmospheric cloud over a lake. I can relate; I remember making an Olympic Games scrapbook using newspaper clippings, which I presented to my Grade 2 classmates. It was so well received that I can’t help but wonder if I’ve been chasing that same rush throughout my writing career.” David is a BC-based journalist and publisher. Over the past two decades, his stories have appeared in newspapers and magazines across Canada.

ADVERTISING Mario Gedicke Vicki Clark CONTRIBUTING Angela Cowan WRITERS Lia Crowe

Sarah D’Arcey

Jen Evans Sharon Goldston-Easton Valaura Jones Lisa Manfield Darcy Nybo Samantha Rensby Kaisha Scofield Ellie Shortt Lin Stranberg David Wylie

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton Darren Hull Colin Jewall Shawn Talbot

ILLUSTRATION Sierra Lundy

CIRCULATION & Brian Gold DISTRIBUTION 250.763.7575

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 202 2

We’ve got EV charger

Plug into the future of transportation To help contribute to a cleaner British Columbia with electric vehicles (EVs), we’re working with the Province of British Columbia and BC Hydro to offer rebates to companies, building owners, strata councils and single family homes for implementing EV charging solutions.

You can save up to $2,000 on the costs of purchasing and installing an eligible Level 2 charging station for the use of residents and employees.* Eligible multi-unit residential buildings may qualify for an additional $83,000 in potential rebates.* For a limited time, the City of Kelowna is offering an additional $2,000 top-up for eligible EV charger installations in multi-unit residential buildings, up to a maximum $6,000 per application.* Learn more about EV rebates at fortisbc.com/evchargingrebate.

Connect with us @fortisbc *Terms and conditions apply

FortisBC Inc. does business as FortisBC. The company is an indirect, wholly owned subsidiary of Fortis Inc. FortisBC uses the FortisBC name and logo under license from Fortis Inc. (21-183.8 11/2021)

PHOTO BY LIA CROWE

Rise and shine

As the January nights play out long, cold and dark, my thoughts turn to sleep and inevitably my dear husband, who is eternally annoying in this realm.

Each night as slumber beckons, I place my head on a pillow, preparing for the inescapable toss and turn to find a comfy position, followed by the mental switching off of my racing brain. Then I say, “Good night!” to my husband, and I listen. Within 10 seconds, I hear his breathing change as he slides effortlessly into dreamland.

“Are you asleep?” I sometimes ask, adding, “I’m a bit lonely, wide-awake over here. Shall we chat?”

Bruce is not particularly fond of my attempts at post-sleep conversation.

Although Bruce’s ability to slip into slumber with ease is particularly irritating, come morning, the tables are turned. The moment my eyes open and the thought of coffee filters into my mind, I am up, eager to seize the day. I am an early bird. But it wasn’t always this way.

As a teen, I was confounded by my father’s daily regimen that included rising from bed at precisely 6:45 am. Day in, day out. No matter what time he went to bed, he was always up with the birds. For me sleep was easy, deep and plentiful. And my father was nuts.

This changed when I became a mother. I bolted awake at any soft sound in the house (kidnapper? earthquake? fire?) or any murmur from a sleeping child.

I regretted not appreciating the sleep-fullness of my youth.

But these days, now in my 50s with nary an offspring in the house, I have become my father. I regularly rise and shine at 6:45 am. Often, I awaken eager to launch my day only to check the clock and realize with disappointment that it’s only 4 am. I sigh, roll over and most mornings fall back to sleep.

Sometimes I get up anyway, happy to have a quiet, still house as a backdrop for a head start on my work day. On these mornings, though, my up-beforethe-birds shine dulls significantly by noon.

Recently, I discovered a collection of newspaper columns that I wrote in the late ‘80s and ‘90s, and two essays on sleep emerged. The first was written under my maiden name, so I know it was before children hijacked my nights. But even with this knowledge, reading the following paragraph set my jaw agape: “I rolled out of bed around 8 am and rolled back in about 90 minutes later.

Slept, read, slept, flicked the TV channels, slept, rolled out to make dinner at 5:30 pm and called it a day some four hours later.” (Insert shocked-face emoji!)

Apparently I used to be so enamoured with slumber that I’d set the alarm for a half hour before I had to get up just to enjoy the experience of falling back to sleep. (Alarm clock? These days, this pre-set, 6:45-am-rising body doesn’t need an alarm clock.) But most shocking is the line where I claim my first waking thought was not,“Where is my coffee?” but, rather, “I can’t wait until I can go back to sleep.”

Truly confounding.

The second column I found was written in those early years of mothering, when I had a toddler and a baby and was, apparently, thrilled to get six hours of sleep per night. On those days I rose, but I didn’t shine.

Bruce is a sleeper, chalking up about nine hours sleep each night to my seven and a half. I once calculated that over a 10-year period, with the difference in our sleep times, I’ll be awake for 547 hours more than him. This translates into 228 days or roughly eight months. I gloated a bit over this.

But recently I’ve read a number of health-related articles that suggest sleep is crucial for longevity, leaving me concerned that maybe you only get x-number of waking hours over a lifetime, and I’m using them all up on early-morning work days! I think I should discuss this with Bruce. But perhaps I’ll wait until he’s just drifting off….

Lots of people shine in this edition of Boulevard. Read on to discover the best of Okanagan living.

Susan Lundy Editor Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book, Home on the Strange, was released earlier this year via Heritage House Publishing.

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JANUARY/FEBRUARY 202 2

Watch for our Fall Winter Collection

ON SALE

the end of January.

Check our website for details.

landmarkclothiers.com

life.style.etc.

ERIN HICKS WORDS LIA CROWE PHOTOGRAPHY DARREN HULL

X

T

he definition of good style to Erin is never trying to be someone else, knowing yourself and letting your own personality shine through in your style.

“My mother has always had amazing style,” Erin says. “She always looks great, no matter what’s she’s doing.

She’s had a big influence on my style over the years. She taught me to look after myself, take pride in how I look and not to ‘save’ clothes for special occasions—wear what you want and feel great every day.”

Asked what’s the best lesson she’s learned in the last five years, Erin says, “It’s to look after yourself. Being a mom of three busy kids can be all-consuming and draining, so you have to make time to take care of yourself, always.”

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JANUARY/FEBRUARY 202 2

FASHION & BEAUTY Currently coveting: Dior Vibe sneakers.

Favourite pair of shoes: My chunky-sole CHANEL boots.

All-time favourite piece: In winter, I love my SENTALER coat.

Favourite day-bag: I alternate between my large CHANEL flap, CHANEL wallet on a chain (easiest and most versatile), and Louis Vuitton tote.

Favourite jewellery piece or designer: Canadian jewellery designer Kim Smiley.

Fashion obsession: Shoes.

Accessory you spend the most money on: Purses.

Necessary indulgence for either fashion or beauty: A good quality coat is a must.

Moisturizer: Molton Brown Serene Coco and Sandalwood.

Scent: Byredo Mojave Ghost.

Must-have hair product: Living Proof Full Dry Volume Blast.

Beauty secret: Lots of water and quality skin care products.

STYLE INSPIRATIONS & LIFE Style icon: More of a lasting impression—Princess Diana dancing with John Travolta at the White House in 1985, wearing an off-the-shoulder blue velvet Victor Edelstein dress and pearl choker necklace. Truly memorable!

Favourite fashion designer or brand: CHANEL and Dior.

Era of time that inspires your style: Modern.

Favourite cocktail or wine: Currently into Checkmate Winery’s Little Pawn Chardonnay and Duckhorn Cab Sav. Favourite flower: Vintage roses and peonies.

Favourite city to visit: Paris.

Favourite App: Instagram.

Favourite place in the whole world: Home with my family.

ow!

Looking to feel that

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KELOWNA’S COMMUNITY GATHERING SPOT In the Heart of the Landmark District

DAILY FEATURES • HAPPY HOUR • LATE NIGHT High Quality Ingredients Locally Sourced Unique Twists on your Favourite Staples

READING MATERIAL What you read online for style: Instagram.

Fave print magazine: Vogue.

Fave style blog: WeWoreWhat by Danielle Bernstein and Inthefrow

by Victoria Magrath.

Coffee table book/photography book: Born to Ice by Paul Nicklen.

Last great read: The Silk Roads: A New History of the World by Peter Frankopan.

Book currently reading: The Code Breaker by Walter Isaacson.

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JANUARY/ F E B RUARY 2022

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design notes

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4.

3.

SIMMERS E

mbracing the coolness of winter by incorporating bright whites, calm blues and cool greys can add comfort and expression at this time of year. And adding wall colour is one of the best ways to find a hue that suits your own expression. Bold accents can be expressed subtly through the right furniture, decor or lighting piece. A striking black-framed mirror or a decorative vase can add contrast to the lighter colours of winter. Black is a beautifully versatile neutral that pairs with many schemes. Embracing winter for its coolness and

BY SAMANTHA RENSBY, DID, HANNAH KATEY INTERIOR DESIGN INC.

adding your own shade of contrast for balance lead to an easier transition into spring.

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1.

Dao floor lamp

17.

Rayures large vase

2.

Emmitt muslin chair

18. Fenella table lamp

3.

Rousham chandelier

19. Verona black large desk

4.

Kanor black round mirror

20. Manhattan large vase

5.

Art deco tea canister set

21. Piazza accent table

Black Iron

6.

Forefront table lamp

7.

Gray + silver sphere

22. Jacqui muslin slipper chair

9.

Saranya black nightstand

Paint from Benjamin Moore.

10. Birallen black demi-lune 11. Kira accent table 12. Teagan muslin bench 13. Burgos chandelier 14. Wexford bronze flush mount

Currey & Company lights from Robinson Lighting.

Currey & Company furniture and accessories at Lexi + Lake.

Furniture from ScanDesigns.

15. Florals from Passionate Blooms Smoke Embers

Gray Owl

Black Tar

16. Syllabus pendant Chantilly Lace

well and good

mind your muscles A moving body is a happy body WORDS KAISHA SCOFIELD

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JANUARY/FEBRUARY 202 2

You’re getting older. I’m sorry, it’s nothing personal.

Every body is fully developed by the late teens to early 20s.

Soon after, at around age 25, the rate at which the cells are regenerated is surpassed by the rate at which they decline.

From there, your body starts the slow process of degeneration, or what we like to call aging. I know, it doesn’t seem fair that, biologically, we peak before we’ve even finished university.

Aging is, of course, unavoidable, but you may have noticed that some of us age more gently than others. The appearance of wrinkles and grey hair, and changes in skin and body composition, are largely determined by genetics, but the extent of these changes can be altered by how well we look after ourselves.

A great way to support the aging body is to eat nutrient-dense foods, stay hydrated, devote time to sleep, combat stress and maintain physical activity. These practices will guarantee an improved quality of life and greatly ease the aging process. In fact, the sooner these practices are made a part of your daily life, the more effective they will be.

People typically manage a consistent commitment to eating well, sleeping decently and remembering to hydrate, but stress management and physical activity are where we often falter. We can be resistant to exercise because it is often represented as either a punishment for eating too many cookies or as a quick fix for abs of steel.

However, when we approach exercise with food-associated guilt on our minds, or feel discouraged because the five-minute, belly-blaster workout isn’t producing the promised six-pack abs, we feel discouraged and convinced that we aren’t doing it right. Lack of results or unreasonable expectations are the main reasons people avoid exercise. This has led to a disconnect between movement for fun, physical expression and overall improvement of physical and mental health and wellbeing.

A moving body is a happy body. Exercise improves physical strength, mental function, cardiovascular health, coordination, tissue health, digestion and, of course, it slows aging. We are not just talking about a leisurely dog walk or a bedtime yoga class. Yes, all movement is useful, but all too often we associate aging with slowing down and limited movement, but this is simply not necessary. We want to be dancing, running, jumping, playing, working

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We are proud to craft homes that are at the forefront of eco-sustainability

muscles, getting sweaty and training the cardiovascular system for as long as we are able.

Engaging in higher intensity, strength-based and sweat-producing movement is extremely important for people in mid-life and beyond.

Mobility for the the aging population is crucial because our muscles begin their decline as early as age 30. From there we lose three to five per cent of our muscle mass per decade until age 60 when muscle declines at a much faster rate. This is due to a condition called sarcopenia—the involuntary loss of muscle mass, strength and function, and it leads to frailty, loss of mobility and limited physical independence.

Muscle wasting, lack of mobility and frailty affect women more than men. Many factors play into this: genetics, active history, nutrition, hormones, etc. Active history is important for both men and women because movement levels throughout life affect physical abilities, but men are more often encouraged to engage in sports through childhood and into adulthood. Also, women tend to have higher rates of nutrient deficiencies because they are more likely to engage in long-term restrictive diets. Men also have a physical advantage with their higher testosterone levels, and they build muscle faster than women. However, on the flip side, men also tend to lose muscle more quickly.

Men are 25 per cent more likely than women to lift weights at the gym. Because of society’s unreasonable beauty standards, women typically limit themselves to cardio-based movement and engage in exercise that promotes leanness over strength. Women often fear that lifting weights will cause them to “bulk up” or look too “manly.” As

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Exercise improves physical strength, mental function, cardiovascular health, coordination, tissue health, digestion and, of course, it slows aging. a result, gyms are not generally designed to welcome women into the weightlifting area, an area that is frequently dominated by large men.

Weight lifting is, or should be, for every body. Trainers like Victoria’s Adrian Toderan, who works primarily with female clients, says women are as strong as, if not stronger than, the men he works with (don’t worry, Adrian, we won’t tell the guys). Adrian trains a variety of clients from people in their mid-20s up to those in their mid-60s.

This is an impressive age range, considering Adrian works out of a CrossFit gym, a movement style that is notorious for its gruelling workouts and deep commitment.

When working with older clients, Adrian notices that “they come to the gym with purpose, looking beyond a desire to change body composition; they are more interested in the deeper changes that lead to improving their health and wellbeing. They also show up ready to work.”

He sees many clients who “come in motivated and interested in movement, who are already strong but have never been shown how to properly move their body in a way that allows them to express their strength.”

When asked how women can get into into weight training, Adrian stresses the importance of doing your research and choosing a quality coach.

He says, “Be sure to take the time to pick a trainer who knows

what they’re doing and is experienced working with female clients.

When new clients arrive nervous or inexperienced, it is important for a trainer to take the time to educate them about how to move their body and why. Often, understanding the reasons behind movements helps clients to shift their perspective, gain confidence and make real progress.”

As for getting bulky, Adrian says, “It’s not that easy. Women may worry about it at first, but they quickly realize that bulking up is a lot of work. People see bodybuilders and don’t understand the sheer amount of work it takes for people to look that way. The rate at which anyone builds muscle, of course, depends on the person; some people have that body type, or an athletic history. But you’re not going to get bulky unless you really work at it. It doesn’t happen by accident.”

He also says that female beauty standards are shifting and “bulk is awesome.”

And what he would say to anyone who thinks they are too old to weight train?

‘That’s simply not true. I’ve seen people compete in CrossFit at age 60, 70, 80 and even 90 years old. There are countless studies that show the benefits strength training has on bone density, tissue health, et cetera. It’s important to start now so that you’re not dependent when you’re older. You want to maintain function because once you’ve lost that, it’s too late. If you don’t use it, you lose it.”

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You won’t find them in ordinary kitchens.

You You won’t won’t find find them them inin ordinary ordinary kitchens. kitchens.

Or at ordinary stores.

OrOr atat ordinary ordinary stores. stores.

Sub-Zero, the preservation specialist. Wolf, the cooking specialist. Cove, the dishwashing specialist.

Sub-Zero, Sub-Zero, the the preservation preservation specialist. specialist.

Wolf, Wolf, the the cooking cooking specialist. specialist.

Cove, Cove, the the dishwashing dishwashing specialist. specialist.

Find them exclusively at your local kitchen specialist.

FindFind them them exclusively exclusively at your at your local local kitchen kitchen specialist. specialist.

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good taste

April Roy

April Roy, Chef at Mid-Town Station Kitchen + Drink WORDS SUSAN LUNDY PHOTOGRAPHY DARREN HULL

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“It’s not just a passion, hobby, or life skill; it’s something I gravitated towards with the artistic mind as well. Becoming a chef allowed me to be creative with flavours, colours and presentation.”

B

orn and raised in the small town farming community of Punnichy, Saskatchewan, April Roy is the operating partner and chef under the Station Hospitality Group. She has been with Mid-Town Station since its purchase in August 2019, and prior to that worked at The Train Station Pub.

Why did you decide to become a chef ?

As a small child growing up on the farm, I always had a passion for being in the kitchen. Seeing my parents and grandparents harvesting the vegetables and raising our own chickens always interested me. It was as easy as running out to the garden to grab veggies for dinner or collecting fresh eggs every single day. It never dawned on me I was eating organic produce and free-range chicken or eggs until I moved to the city. Everyone in my family is an excellent cook, and learning the basics with them inspired me to want to learn more. I took the leap and decided this is what I could do every day. It’s not just a passion, hobby, or life skill; it’s something I gravitated towards with the artistic mind as well. Becoming a chef allowed me to be creative with flavours, colours and presentation.

How does the menu at Mid-Town reflect the restaurant’s theme?

Mid-Town is located in the Landmark District of Kelowna.

This is the heart of many businesses that have great connections and enjoy a social atmosphere. The restaurant leans towards a modern industrial vibe with a touch of class and warmth. The room itself inspired me to create dishes that would lend well to having quality and healthy food on your lunch break, sharing appetizers after work, or even coming in for a date night. We specialize in creating a comforting and approachable experience, not just with the food but with our service as well.

What is Mid-Town’s specialty—food and drink?

We are known for a few items on our menu. Guests come back time after time to enjoy our crab cakes and MTS Burger. As for our specialty beverage and one of my favourites—it’s our Old Stationed. This is a take on an Old Fashioned cocktail, where we have introduced our own boozy cherries and curated syrup made from a mix of honey and sugars.

What’s the one ingredient you can’t live without?

Vinegar! There are so many versions of vinegar that can take a dish to the next level with just a dash or two. Vinegar can enhance flavours, balance your palette, or, in the foodie science world, make your pie crust super tender and flaky. The one vinegar I can’t live without is my own red wine vinegar, harvested from the grapes in my backyard. Just a splash on fresh greens, in a braised beef dish, or simply on roasted potatoes makes my mouth water.

What would your last meal be?

Hands down, my mom’s cabbage rolls. I grew up with a Polish and German background, and at every special occasion or request, my mom would make the most amazing rice and beef cabbage rolls. The sour cabbage gives the perfect tang to the whole dish, and I just can’t get enough of it.

What is the best recent food trend?

Fermentation is once again popular, same with canning and preserving. We saw a huge climb in this technique during the COVID-19 lockdowns, and it allowed us chefs to support our local farmers. We were able to buy ingredients that farmers had on hand, even though we were not able to use them in the kitchen due to pandemic dining restrictions. I think a lot of us fell in love again with this way of preparing food.

What is a good simple piece of advice for pairing wine and food?

To keep it basic, pair the wine with the sauce in the dish. Rich sauces go well with rich wine, delicate sauces go well with light wines. This might sound cliché, but drink what you like. Everyone has a different palate and reacts to wine differently.

What do you love about cooking?

Cooking to create an experience that is memorable. Cooking is my way of showing gratitude and love for others.

When are you happiest at work?

When I see the success of others growing in the position they are in. Putting in the effort to be the best they can be and developing into something even greater.

When are you happiest outside of work?

Golfing with my husband as much as possible makes me the happiest. It’s our way of relaxing and enjoying the Okanagan scenery.

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in studio …

WITH RICK BOND

Colour, shape and energy The art of Rick Bond WORDS DAVID WYLIE

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X PHOTOGRAPHY DARREN HULL

Join us for a virtual

i

“I started to look at what excited me aesthetically, and that was abstract art, colourful art and unique designs.”

n his early 30s, Rick Bond found himself in a new home with bare walls. The pharmacist had just moved to the Okanagan with his young family.

And so he began to make art to fill the empty space.

“I knew I had to do something creative, but I didn’t know what it was,” he said in a recent interview.

Rick began with illustrations and cartooning for his sons. Then he watched instructional videos and bought paint, laying it out on his kitchen table.

“Something just clicked. I just became absolutely dedicated,” said the Vernon-based artist.

It was a jolt back in time. Born in Victoria, Rick grew up in the Gulf Islands off the BC coast. His first recollection of being excited about art was in elementary school, when he did a crayon drawing of an atmospheric cloud and a boat on the water.

“I can remember so clearly being excited about how it looked like a cloud—and then I went into an artistic stupor for 30 years,” he said.

Rick went to the University of British Columbia in the late 1960s to study pharmacy. From James Island he moved to Burnaby, and then back to Victoria for seven years, before finally settling in the Okanagan.

“I kicked around in my left brain for about three decades,” he said. “It’s the opposite of art. I didn’t really find art until I got to Vernon.”

Living in Coldstream and working at Vernon Jubilee Hospital, Rick found time on weekends or after his shifts to chase his passion. He started out by watching videos from Bill Alexander, creator and host of The Magic of Oil Painting television series. It was easy to follow and learn the technical basics, he said.

Rick started to go to art workshops regularly and all of that learning coalesced into his own unique style, loose and vibrant in a way that could be considered contemporary impressionism.

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“I started to look at what excited me aesthetically, and that was abstract art, colourful art and unique designs,” he said.

Rick joined the Okanagan Artists League—and was encouraged when his work was used to advertise an art show. (He still has that pivotal painting.) During one fateful workshop, fellow artist Brian Atyeo encouraged Rick to leave the “comfort of the nest and fly out on his own,” telling him he needed to go paint for himself.

Rick’s art life even offered up surprises during work hours at the hospital. He recalls being paged over the PA, while he was manager of pharmacy operations, to take a call from a gallery owner who wanted to carry his work. In 2006, Rick left the pharmacy to create art full time.

He’s now painted for more than 40 years, including the illustrations he created for his kids back in the ’70s.

Rick started with oil paints, but over the years he transitioned to other types of paint, over concerns about toxicity. He tried his hand at painting watercolours, which he enjoyed, but they proved expensive to produce because they needed to be framed under glass before being sent to galleries. Some sold and some didn’t.

“It was becoming too costly,” he said.

Using acrylics became a practical solution, as he didn’t have to frame them—rather just send them to the galleries as canvases. But acrylics also suit his style: “I love painting fast. I love painting with a lot of energy,” he said.

Rick’s paintings start off as photos, move into sketches and are then painted on canvas. His subject matter presents a bit of a dichotomy; he paints landscapes as well as musicians.

“I love jazz. It has this abstract quality to it. I love the aesthetic of the instruments,” he said.

The musical paintings have provided a break from landscapes and allowed Rick to explore compositions. He said colour, shape and energy are similar in both genres. Plus, not a lot of people are painting musicians.

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Working for decades in pharmacy has given Rick a left-brain/ right-brain harmony, helping him along the road to becoming a professional artist—including his commitment to administration, communications, finances and other behind-the-scenes aspects of the craft.

“The business side of art really came from being disciplined in the pharmacy,” he said. “I’m really grateful to have been exposed to that training.”

Rick also does commissions, including some for major corporations, such as Coca-Cola.

“It’s harder work on the front end. You have to spend quite a bit of time talking to the client so you get a really good idea of what they’re looking for,” he said.

Rick’s paintings are in galleries across Canada, including Alberta, BC, Quebec, Ontario, and Saskatchewan. In the Okanagan, see his work at Hambleton Galleries in Kelowna. His works can also be found at Madrona Gallery in Victoria.

To learn more about Rick Bond, visit rickbondart.com

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weekender

Heads up Travels on the BC Bird Trail WORDS LIN STRANBERG

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EAGLE IN HARRISON MILLS.

e wanted to get outside, get out of our comfort zone and try something new. When the BC Bird Trail launched last year, it sounded like just what we were looking for. And the more we found out, the more we realized we didn’t have to be dedicated birdwatchers to get out in glorious nature and have some fun looking at birds.

It’s something everyone can do, regardless of experience, fitness or skill.

e r u t a N connect with

Dozens and dozens of splendid bald eagles perched high in the trees around us, their distinctive white heads bright in the autumn sunshine.

We didn’t even have to drive too far to get started. Of the four trails on the BC Bird Trail—located on Central Vancouver Island, in the Fraser Valley, on the South Fraser and in the Columbia Valley—we choose to drive to the city of Richmond to explore part of the South Fraser Trail. Richmond is the heart of BC’s Pacific Flyway, a major stop for migratory birds flying from the far north to Patagonia, and home of some of the best birding in North America.

We booked some time with guide Liron Gertsman, who led us on a fine walk at Terra Nova Rural Park, pointing out various species as we went. We saw dozens of white snow geese, whose breeding ground is on Wrangel Island off northern Russia; they were just chilling around a stretch of grass across from a residential area.

Tens of thousands of these birds pass through the area every fall to rest and dig for rhizomes in the marsh plants.

After a couple of fascinating hours of birding, we went for dim sum and ate some of the best Shanghai dumplings in existence, we’re sure, at Fisherman’s Terrace Seafood Restaurant, upstairs in the Aberdeen Centre. The egg custards (dan tat) were superb.

We finished it off with a little holiday shopping downstairs, and felt we had been on a mini-holiday, although we were back home in Vancouver in 20 minutes.

Spurred on by the fun we had in Richmond, and having heard of the thousands of bald eagles that flock to BC every November and December to feed on spawned-out salmon, we decided to head to Harrison Mills, the epicentre of the Fraser Valley Trail, to check it out. Nearly extinct not too long ago, the iconic raptors have bounced back and are now easy to find in this part of BC. The valley hosts over 250 pairs of nesting bald eagles, and thousands more migrate here over the winter. November to January is the best time to see them.

We arrived in beautiful Harrison Hot Springs, had a bite at Muddy Waters Café, and walked along the promenade to the main wharf, where we hopped aboard a Harrison Eco Tours jet boat to see the bald eagles from the Harrison River. We heard their high-pitched calls before we spotted them. Our first look at these majestic birds was thrilling. There seemed to be a big concentration near the shoreline of Rowena’s Inn, so we were happy we had booked a cabin there. Their website has a section titled “Eagles,” so we figured we would be in the right place. And we were.

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Harrison Mills is home to the largest concentrated wintering bald eagle gathering in the world. That’s right—the world.

The eagles come to dine on some of the millions of spawning salmon that travel up the Fraser River to tributaries such as the Harrison River, which hosts all five species of salmon plus a sizeable population of sea-run cutthroat trout. Harrison River was designated an International Salmon Stronghold in 2010.

It’s one of the most ecologically significant Pacific salmon rivers in North America and one of the most productive salmon ecosystems in the Pacific.

A short walk behind our cabin led us to a clearly marked path winding through the woods, across the golf course and down to a covered lookout over the water. It could not have been more convenient—or more jaw-dropping. Dozens and dozens of splendid bald eagles perched high in the trees around us, their distinctive white heads bright in the autumn sunshine.

The eagles are there from November to January, following the salmon run in late October.

Seeing the eagles was so soul-satisfying, we wanted more. We had heard of the abundance of eagles in Brackendale, north of Squamish. It is not on the BC Bird Trail officially yet, but we think it deserves to be, especially in December and January.

Squamish is a wildly beautiful place and Brackendale was loaded with bald eagles. Even the bridge near our cabin at Sunwolf offered a captivating spot to watch the eagles soaring overhead and sitting in the trees along the banks. It was unforgettable and we were dazzled by it all.

Our most vivid memory, though, was a half-day eagle float down the Cheakamus with the Squamish Rafting Company.

Bald eagles were everywhere—in the sky, in the trees and along the shoreline. Our two excellent guides helped us spot them up close as we drank in the clean air, the peace and the rugged mountain scenery. We returned to our dreamy little cabin, which felt like the book-lined mountain cabin we had always yearned for, and made a pact to go birdwatching every year.

SASQUATCH MASK/HARRISON TOURISM

see.

See the sights at Harrison Hot Springs, where the mountains ring the clear waters of Harrison Lake.

This is Sasquatch country, so you’ll see wooden sasquatch sculptures along the beachside walkway and around the village.

Sasquatch, known as Bigfoot in the western US, was revered by the Sts’ailes First Nation, who believed it lived in both the physical and spiritual realms. Visit the tiny Sasquatch Museum if you can. And see the clay masks on the trees along the Spirit Trail, a short walk through a cedar forest just off McCombs Drive, heading south from the lake.

BIRDWATCHING 101/RICHMOND TOURISM

do.

Do take advantage of local knowledge by booking tours to heighten your experience and connect with the community. These are the three tours we took, and they were the highlights of our birding adventures: in Richmond, Birdwatching 101 with Liron Gertsman (vancouverbirdingtours. co); in Harrison, eagle tours with Harrison Ec tours (harrisonecotours. com); in Squamish, wilderness float tours with Squamish Rafting Company (squamish-rafting. com). Also, do some local research before you go. These websites should help: The BC Bird Trail, bcbirdtrail.ca; Richmond Tourism, visitrichmondbc.com; Harrison Tourism, tourismharrison. com; Squamish Tourism, exploresquamish.com.

FERGIE’S/DARBY MAGILL PHOTO

eat.

The food and eateries we visited varied wildly, yet the quality was high everywhere. From the excellent Chinese flavours at Fisherman’s Terrace Sea Food Restaurant in Richmond to the casual west coast menu at The Clubhouse at Rowena’s Inn in Harrison Mills and the healthy fare at Muddy Waters Café in Harrison Hot Springs, we ate well on the BC Bird Trail.

In Brackendale, we enjoyed breakfasts at Fergie’s and onsite at Sunwolf Riveerside Resort, and dinner at one of our favourite places, the WaterShed Grill, overlooking the Squamish River. (The outside appears as Jack’s Bar in the Netflix series “Virgin River.”)

SUNWOLF CABIN/TAYLOR BURK PHOTO

sleep.

Rowena’s Inn is a prime bald eagle viewing destination. It’s part of the Sandpiper Golf Resort, a well-groomed, 160acre estate on the Harrison River with a scenic 18-hole golf course, historic colonial-style inn, four classic cabins, four luxury cabins, a restaurant, live eagle cameras, sweeping river views and its own private airstrip. Sunwolf Riverside Resort, on five acres of woodland near the convergence of the Cheekye and Cheakamus rivers in Brackendale, offers up-mountain, open-hearted hospitality, where you’re likely to strike up easy conversations with the Sunwolf team or your fellow guests as you disconnect from technology. Both are wonderful.

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Dean Simonelli REALTOR®

Meet Dean!

PHONE 250-863-6300 EMAIL dean@janehoffman.com

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Where were you born and where did you grow up? Born in Calgary, Alberta, and grew up in Kelowna.

How would you describe your fashion style? Classic / preppy.

What is your go-to outfit? Dress pants, plaid shirt, casual loafers.

All-time favourite clothing piece: Track pants, tank top.

Favourite pair of shoes: Italian loafers.

Favourite day-bag: High Sierra Endeavour Elite Backpack.

Favourite work tool: Multi-tip screwdriver.

Favourite jewellery piece or designer: Breitling watch.

Accessory you spend the most money on: Sports clothing.

Bingeworthy series? Below Deck—it takes me back to my cruise ship days.

Favourite app: Translate, when traveling abroad.

Fave wine or cocktail: Vodka soda.

What makes you happy? My gym time.

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hot properties

QUICK FACTS Build time: 20 months Square feet: 6,131 Bedrooms: 4 Bathrooms: 6 Notable Features: extensive millwork, elevator, putting green, swimming pool, butler’s pantry, built-in china cabinet, theatre room, walk-in showers.

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for the ages

JANUARY/FEBRUARY 202 2

Multi-generational legacy home is a place where memories are made WORDS VALAURA JONES PHOTOGRAPHY COLIN JEWALL

W

e’re still steps away from the entrance when the front door swings open and joyful greetings fill the air. The smiles on the faces of homeowners Ray and Cathy are matched only by those of Bill and Paula Frame, who I’ve been following on the picturesque winter drive to the Okanagan Landing home.

They welcome me inside, and I can’t help but grin as the couples exchange hugs and family updates in the spacious entry with its soaring, double-height ceiling.

“This is going to be fun,” I think to myself.

I am immediately struck by the home’s extensive millwork and quality of the finishing.

This is a house that has been designed and built with immense thought and care at every stage. And industry experts clearly agree; the house is the recipient of multiple awards, including Best Detached Custom Home in its category at the CHBA National Awards for Housing Excellence.

Ray and Cathy will be the first to admit that they were uncertain about whether or not an Okanagan-based builder would be able to bring their vision to fruition. The retired couple had purchased a unique half-acre property along Okanagan Landing Road with a park-like lakeshore lot located on the other side of the street. They envisioned an estate that would be the perfect foundation for their long-held dream of constructing a multi-generational legacy property, complete with a putting green, swimming pool, views and lake frontage.

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However, with their previous construction experiences in major cities, they had become accustomed to working with top-notch professionals. The pair wasn’t sure what to expect in the smaller Okanagan area.

Interviewing four local builders, one candidate, Bill Frame of Frame Custom Homes, stood out from the start.

“From the very first time we spoke, we had a good relationship,” Ray smiles. “You don’t want to be talking with somebody for the next year or more and feel like there’s a discomfort there. You’re looking for someone who can do what you want to do, but who you can have a relationship with as well. With Bill, we felt both of those things right from the very beginning.”

Bill agrees, saying, “It was like I had known you forever. It’s a great feeling.”

The homeowners came to Bill with an existing design plan, but they were open to his feedback and experience along the way. That spirit of openness and collaboration extended both ways. For example, the couple requested that the builder consider working with a Calgary-based millworker they had used on a previous home.

The solution-driven Bill travelled to Calgary to meet the millworking team at Martin’s Custom Finishing, scoping out their work and, more importantly, their personalities. Bill and Paula are considerate of their people. They insist that everyone on the Frame Custom Homes team is “likable” with a good attitude. This was particularly crucial for a new millwork team as they would essentially live on-site for over three months and be a vital part of the construction.

In the end, the new relationship worked so well that they have partnered on additional projects in the time since.

“We really appreciated Bill taking the time to come to Calgary to investigate that option for us. A lot of people wouldn’t do that, and it would have been really easy for him to say, ‘No. We can’t do that,’” Cathy explains.

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As we tour around the home, I am consistently struck by the thought put into it. Paula says that the goal was to create a family home that could accommodate everybody, regardless of age. With some clever thinking and design, Ray and Cathy got everything they wanted without compromise.

The entire home has been oriented back-to-front. The grand front entry is located at the back of the house on the second floor, and it opens onto a formal great room with a spacious, west-facing

deck. The kitchen and family room are located on the bottom-most floor in what would otherwise be a walk-out basement. With this design, the living areas open onto the patio, barbecue area, swimming pool and putting green in the front yard.

Ray explains, “Ordinarily, everything happens at the back of the house. But we wanted the pool and the putting green and the lake view, so we turned it all around.”

The comfort of guests and family who may be staying for weeks

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It’s easy as 1, 2, 3.

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Contact us BEFORE taking out your existing kitchen.

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It really is that easy!

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Donating useful goods to our local ReStore keeps quality items from going to waste. Your old kitchen will help fund local Habitat for Humanity homes and in return you receive a taxable receipt for our resale value.

Okanagan

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at a time was also important to the couple. Each of the three guest rooms is incredibly spacious with a king-sized bed, large nightstands, a television and a dedicated bathroom. All showers are designed as doorless walk-ins to minimize the need for cleaning glass, and bathroom counters are large enough to be used as changing tables for grandchildren. The lone bathtub is low to the ground, selected for kids and Cathy’s 91-year-old mother.

An elevator makes it easy for guests with mobility issues to access all three levels of the house, with a fourth stop at the slightly lower garage.

There are also three dedicated workstations spaced throughout the house, providing a place for guests to take care of any necessary business while on holiday.

Ray and Cathy were similarly thoughtful regarding Frame Custom Homes and their tradespeople. The couple knew that they would need to allow the necessary time for creativity and attention to detail to flourish if they were to get the product they truly desired. It takes time to build a legacy home that will be the setting for generations of family memories.

There are several small gallery halls throughout the house, each with a selection of beautiful black and white family photos hanging on the walls.

The frames are already filled with cherished memories from the new family home, including hot summer days on the lake and a wedding. But there’s one photo that represents a particularly touching moment: Cathy’s mom standing in the driveway, meeting her great-grandson for the first time.

“One of my favourite memories in this house is when Theodore came for the first time with everybody. That was kind of that moving into the next stage of life,” reflects Ray. “This is all about our kids and their kids.

That’s what we built it for, and now it’s coming to fruition. So standing out in the driveway, realizing that was happening, was really special.”

Listening to Ray recount the memory, I am overcome with emotion, and tears roll down my cheeks. But, I am not the only one, and when it’s time to say our goodbyes, we hug like old friends, even though we met just hours before.

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fashion

Levity

Roswell Noble pink coat ($179.99) by Ayrtight from Turnabout Luxury Resale; bone blade earrings ($79) by Hamimi from ASRI Boutique and Spa. Balloons were provided by Wishes the Party Store (wishesthepartystore.ca) and I Dream in Decor (idreamindecor.com), both in Victoria.

Emerging from the darkness is a return to playfulness and a spirited lightness of being. Fashion’s inner child has come out to play, and we’re seeing whimsical detailing, such as lively prints, puffed sleeves, oversized bows, ruffles upon ruffles and exaggerated collars. Delight in the lighthearted, express your sense of humour and play with your loved ones wholeheartedly.

PHOTOGRAPHY LIA CROWE STYLING SARAH D’ARCEY + JEN EVANS

X

Alexander McQueen papercut puff sleeve cotton midi dress ($5,470) from Nordstrom Canada.

Dress made from Victoria-based Bast Fibre Technologies, using environmentally sustainable nonwoven fabric by London, England-based fashion designer and artist Anna Stephenson in partnership with Canopy. Dress was made to raise awareness about the environmental impact of the fashion industry (see story, page 74).

On Riza (left): Off-shoulder dress ($59.99) by En Saison from Turnabout Luxury Resale; “Stella” loafer ($329) by Flattered from Still Life Boutique; crochet drop earrings ($79) by Hamimi from ASRI Boutique and Spa; “Ambrosia” necklace in rhyolite ($525) by Ulla Johnson from Bernstein & Gold; socks from Aritzia.

On Ženija: Zimmermann Rhythm Poppy cuout long puff sleeve dress ($2,650) from Nordstrom Canada; Steve Madden Malvern black loafer ($100) from Nordstrom Canada; socks from Aritzia; crochet drop earrings ($79) by Hamimi from ASRI Boutique and Spa.

Dress ($2,930)

by Simone Rocha from Nordstrom Canada.

On Riza (left): “Aidan” cardigan ($889) by Ulla Johnson from Bernstein & Gold; beige fur ankle boots ($249.99)

by Collection Privée from Turnabout Luxury Resale; bone blade earrings ($79) by Hamimi from ASRI Boutique and Spa. On Ženija: “Emmy” cardigan ($645) by Ulla Johnson from Bernstein & Gold; Smythe metallic a-line midi dress ($595) from Nordstrom; Zara sock-style ankle boots ($99).

Makeup and hair by Jen Clark | Models: Riza Hoskins and Ženija Esmits.

Photographed on location at the soon-to-be new home of Thomas & Birch Kitchen.

business class

Lindsay Krieg at Room + Pillar Spa.

Salt of the earth

Relaxation, self-care and well-being at Room + Pillar Spa WORDS DARCY NYBO

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X

PHOTOGRAPHY DARREN HULL

S

everal years ago, Lindsay Krieg took a vacation to Italy.

Wandering through the bustling, busy city of Rome, she decided she needed a more calming experience, so she went online to see what was out there.

“As I was searching for things to do, a salt cave was brought to my attention. It was a spa called Salbea, and it looked interesting and relaxing,” she said. “The salt cave was in the middle of the city, and when I walked through those doors, I totally forgot where I was. It was like being in another world. It was so relaxing. There was even a mother and child playing in there, which I thought was really amazing. It was my very first experience in a salt spa and the ladies in there told me a lot about them and how common they were in Europe. I always remembered that.”

Lindsay’s background is in developmental psychology and she has enjoyed her work with children. She is also mom to two children of her own.

“During my maternity leave, I studied design. It was then I decided to couple design with psychology and start my first company. It’s a sensory design company, and I develop medical, wellness and healing spaces,” she said. “I love it because I can merge my psychology and design experience and create healing environments.”

Lindsay landed an opportunity with Kelowna General Hospital to design a sensory room in its paediatrics ward. It was a dream come true.

“When I realized how many people were impacted by the healing space, it really touched me. The space was used by kids, nurses, doctors and parents. Then I started thinking about a wellness space that was open to the public and easily available, especially during the COVID19 pandemic. We saw so much deterioration in mental and emotional well-being that I decided to create an affordable space where everyone could come and relax and regroup.”

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A SALT CAVE FOR KELOWNA

“My goal was to create a public healing place, where you could escape for an hour. Some place calm and healing, where you could forget about the outside world.”

Lindsay recalled her visit to the salt cave in Rome and decided she would create something like that for Kelowna.

“My goal was to create a public healing place, where you could escape for an hour. Some place calm and healing, where you could forget about the outside world. That’s how Room + Pillar Spa came about,” she explained.

Entering the cave, one is immediately struck by the sheer quantity of pinkish salt. Large chunks make up the walls, with smaller pieces of salt covering the floor like sand on a beach. Reclining chairs allow patrons to lay back and relax as they breathe in the healing air.

“So far we’ve had people celebrate birthdays and anniversaries, and hold staff meetings in the salt cave. It’s really become a community space. We have yoga and meditation in there too. It’s a place where people can get away from it all.”

She added, “We invite people to bring their kids with them. I’m a mom myself and I wanted to make sure everyone could access this wellness space and easily get some self-care for themselves.”

The cave can fit up to 10 people for yoga and meditation. Yoga mats are placed on top of the salt which makes for a unique experience.

“It’s very good for circulation,” Lindsay said. “Salt is antiviral and antibacterial, so it’s a great space to meditate and do yoga, all while receiving these amazing benefits.”

Patrons can visit individually or rent out the space for up to six people.

“If you’re a single person and want to come in, you would get the space to yourself. In normal times, we would book parties together, but right now it’s kind of a luxury, private experience,” she said. “We ask that you wear regular, comfortable clothes when you come in. We do have robes and slippers, socks, blankets and pillows if you need them.”

The room is $35 for one person, $65 for two, or $125 for parties of four to six. Kids are free when accompanied by adults.

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THE BENEFITS OF HIMALAYAN SALT

According to Lindsay, there are plenty of reasons to come relax in the salt cave.

“You breathe the salt in. Being in a cave surrounded by Himalayan salt really helps relieve stress,” she said. “The warm glow and the soft, meditative music helps to reduce stress and anxiety.

Halotherapy [salt therapy] is also really good for helping with headaches and migraines because salt is a natural anti-inflammatory product.”

Other benefits include a lessening of symptoms related to arthritis, allergies and asthma, and it can help with clearing up psoriasis, eczema and acne.

“This is pharmaceutical grade salt being dispersed into the air, and it helps remove bacteria from your skin’s surface,” she said.

“It’s really helpful with allergies too. It’s a drug-free way to reduce inflammation in your airways. People with asthma tell me their airways are clearer and they can breathe easier in the salt cave.”

HISTORY BEHIND ROOM + PILLAR

Lindsay said all the salt in her salt cave comes from Pakistan, mostly from the Khewra Salt Mine in the Punjab region. Those at the salt cave will see black-and-white portraits of the Pakistani miners, and discover the process of salt mining.

Then there’s the name itself.

“Room and pillar is an actual mining process,” Lindsay explained. “Miners dig out a portion of the earth to create a room, making sure they leave a pillar behind to support the roof overburden. This is how salt was originally mined. It’s also the first sustainable mining technique, done instead of digging large holes into the ground. I wanted to pay homage to where the salt comes from; it’s important for me to share the history and knowledge.”

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OPENING DURING A PANDEMIC

Room + Pillar Spa opened quietly in June of this year. Lindsay wanted to make sure she had a place for people to come and regroup and practice self-care.

“We opened in the summer, which was really great,” she recalled. “We didn’t do a huge grand opening, so we just did a soft launch. Business has been really steady. I anticipate the winter will be a good time for guests to enjoy the cave, as it has a really warm glow inside and provides the comforting environment most of us crave during the winter.

Room + Pillar Spa is a place where people come to relax.”

Lindsay credited part of her success to the great team of people that she works with: “I’m so lucky to have such an incredible team; they are all passionate about wellness in different ways.”

ROOM + PILLAR SERVICES

Aside from the salt cave, there are several other ways to relax here. The spa offers relaxation massage, hot stone massage, aromatherapy massage and facials.

A body scrub with the massage is also possible.

“It’s all relaxation-based,” Lindsay said. “Room + Pillar is a wellness spa; it’s the kind of place where you can come in and relax for your mental, emotional and physical well-being, and all of our services reflect that.”

The spa is located at #100-1546 Harvey Avenue in Kelowna and is open from Monday to Friday, from 9 am to 8 pm, and Saturday and Sunday, from noon to 8 pm.

about your Assante understands understandsthat thatwhen whenyou youask askquestions questions about your finances, you’re finances, you’re really reallylooking lookingfor foranswers answerstotoyour, your,and andyour your have the family’s future. We have the expertise expertiseand andresources, resources,but butalso also empathy and the empathy anddesire desireto tohelp helpyou youachieve achieveyour yourlife lifegoals, goals, whatever they may may be. be.Contact Contactus ustoday, today,and andbe bewell-advised. well-advised.

This is why we’re here. assante.com

Dale Lamb

Financial Advisor Assante Financial Management Ltd. 216-3477 Lakeshore Road, Kelowna BC V1W 0A7 dale.lamb@assante.com 778.940.3607 ext. 102

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Implosion Pilsner –tomato Brewery $6.25 Pinot Gris – See Ya Later Ranch 5oz - jam, $9.50 |S 8oz| tortilla, - $14.50vegan | btl -red $45 seeds, vegan smoked gouda, crispy BIN 4 2 SP IC ED FR IE BIN 7|Phillips - BISTR O

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“Gourmet Burgers, Local Beer, Handcrafted Cocktails”

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C HO C OCHOICE LATE TR UFFLE S M A IAlmond, NOF Cocoa BIN 1 1 - Toasted OOM Coconut, DWEILD S S EMRUSHR T

CHOICE OF 63“Hush” Acres premium BC beef, wild truffle oil, Rose – Dirty Laundry | mushrooms, 5oz - $11.50 garlic, | 8oz -cream, $16 | btl - $54 BIN 1 1 - W ILD M USHR O O M parmigiano, truffle aioli, arugula, tomato 63 Acres premium BC beef, mushrooms, garlic, C HO LATE TR UFFLE S Mcream, truffle oil, BIN 1 1C-Owild W ILD M USHR OO Pinot Noir – parmigiano, Bread and Butter 5oz - arugula, $11 | 8oz - $16.50 | btl - $55 truffle| aioli, tomato Almond, Cocoa 63 Acres premiumCoconut, BC beef, Toasted wild mushrooms, garlic, cream, truffle oil, “Hush” Rose – Dirty Laundry | 5oz $11.50 | 8oz - $16 || btl parmigiano, truffle aioli, arugula, tomato Pinot Noir – Bread and Butter | 5oz - $11 | 8oz - $16.50 btl -- $54 $55

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BIN 2 7 - BISTR O

Pinot Noir free – Bread and Butter | 5ozsmoked - $11 | bacon, 8oz - $16.50 | btl - $55brie Fraser Valley run chicken breast, double cream BIN 2 7 - BISTR O cheese, balsamic onion jam, roasted garlic aioli, lettuce, tomato Fraser Valley free run chicken smokedObacon, double cream brie BIN breast, 2 7 - BISTR Pinot Gris –balsamic See Ya Later | 5oz - $9.50 8oz -lettuce, $14.50 tomato | btl - $45 cheese, onionRanch jam, roasted garlic |aioli, Fraser Valley free run chicken breast, smoked bacon, double cream brie cheese, balsamic onion jam, roasted garlic aioli, lettuce, tomato Pinot Gris – See Ya Later Ranch | 5oz - $9.50 | 8oz - $14.50 | btl - $45

BIN 3 9 - P LANT O NE O N M E

Pinot Gris See Ya Laterrosemary, Ranch | 5oz - $9.50 | 8ozflour, - $14.50 - $45 Lentils, wild–mushrooms, thyme, almond oats,| btl sunflower BIN 3 9 - P LANT O NE O N M E seeds, vegan smoked gouda, tomato jam, crispy tortilla, vegan red Lentils, wild mushrooms, rosemary, thyme, almond flour, oats, sunflower aioli, O lettuce BIN 3 9pepper - P LANT NE O N M E seeds, vegan smoked gouda, tomato jam, crispy tortilla, vegan red Lentils, wild mushrooms, rosemary, thyme, almond flour, oats, sunflower “Big Bang Theory” Red Blend – Blasted Church 5oz - $12 | 8ozvegan - $17 red | btl - $58 peppertomato aioli, lettuce seeds, vegan smoked gouda, jam,| crispy tortilla, aioli, lettuce “Big Bang Theory” Red Blendpepper – Blasted Church | 5oz - $12 | 8oz - $17 | btl - $58

BIN 9 - THE BIG SP E NNY

“Big Bang Theory” Red Blend – Blasted Church | 5oz - $12 | 8oz - $17 | btl - $58 $2 UP G R ADE

BIN 9 - THE BIG SP E NNY

Brand Lake Wagyu, orange cheddar, smoked bacon, pickles, Bin 4 burger UP G R ADE BIN - $2 THE BIG SP E NNY sauce,9 shredded lettuce, tomato Brand Lake Wagyu, orange cheddar, $2 UP Gsmoked R ADE bacon, pickles, Bin 4 burger Bluesauce, Buck Ale – Phillips Brewery | $6.75 shredded lettuce, tomato Brand Lake Wagyu, orange cheddar, smoked bacon, pickles, Bin 4 burger sauce, shredded lettuce, tomato Blue Buck Ale – Phillips Brewery | $6.75 Blue Buck AleD–EPhillips | $6.75 S S E R Brewery T

DESSERT DESSERT Coconut, Toasted Almond, Cocoa C HO C O LATE TR UFFLE S

C HO C O LATE TR UFFLE S

“Hush” Rose – Dirty Laundry | 5oz - $11.50 | 8oz - $16 | btl - $54 Coconut, Toasted Cocoa C HO C O LATE Almond, TR UFFLE S “Hush” Rose – Dirty Laundry | 5ozAlmond, - $11.50Cocoa | 8oz - $16 | btl - $54 Coconut, Toasted “Hush” Rose – Dirty Laundry | 5oz - $11.50 | 8oz - $16 | btl - $54

Menu

DINE AROUND THOMPSON OKANAGAN 2022 $55/person

DINE AROUND THOMPSON OKANAGAN 2022 D I N E A R O U N D T H O M P S O N O K A N A G$55/person AN 2022 DINE AROUND THOMPSON OKANAGAN 2022 DINE AROUND THOMPSON OKANAGAN 2022 $55/person $ 5 $55/person 5 / p e r son

Vegan Menu

To Start

To Start To Start Vegan Vegan Menu Menu

Smoked Salmon Roulade G+

Smoked Salmon Vegan RouladePepper G+ Jelly cheese Brie G+ Stuffed with Boursin To Start Stuffed with Boursin cheese Organic cashew brie, pepper jelly, To Start Pickled fennel & crostini’s Pickled fennel & crostini’s

Vegan Pepper Jelly Brie G+

preserved Okanagan cherries and Organic cashew brie, pepper Vegan Pepper Jelly jelly, Brie G+ preserved Okanagan cherries and plums, sourdough Organic cashew brie, pepper jelly, plums, sourdough

Entrée “Where every moment is an experience”

Entréepreserved Okanagan cherries and plums, sourdough

The EL Inspired Irish Stew G+

Entrée The EL Inspired Irish Stew G+ Entrée

Crispy kale, mashed potato, root Coconut Crispy kale, mashed Red potato, rootCurry G vegetables, mushrooms, cabbage, Local tricoloured baby potatoes, Red Coconut Curry G vegetables, mushrooms, cabbage, lamb chops, mint sour cream, farm picked vegetables, red

Entrée

Red Coconut Curry G Guinness-demi glace, Local tricoloured potatoes, lamb chops, mintbaby sour cream, coconut curry sauce Local tricoloured baby potatoes, housemade sourdough glace, red farmGuinness-demi picked vegetables, farm picked vegetables, red housemade sourdough coconut curry sauce Dessert coconut curry sauce

Dessert Baileys Creamy Cappuccino Cheesecake G

Mission Hill Red Wine Poached Prune Plums G

With coconut ice cream Dessert Dessert Dessert

Mission Hill Red Wine

Baileys Creamy Double chocolate macron, salted Mission Hill Red Poached Wine caramel crémeux, chocolate stick, Cappuccino Cheesecake G Prune Plums G Poached Prune Plums With G coconut ice cream cocoa nibs 250.860.1031 3762 Lakeshore Rd, Kelowna eldoradoresort.ca hoteleldoradokelowna.com/dining

Double chocolate macron, salted With coconut ice cream caramel crémeux, chocolate stick, Custom selected wines from Mt. Boucherie Estate cocoa nibs Winery Available in 6oz/9oz/Bottle

Modest Wines "Graves Robber" Sauvignon Blanc-Semillon 13/18/47

Original Vines Chardonnay 16/23/65

Custom selected wines from Mt. Boucherie Estate Custom selected wines from Mt. Boucherie Estate Winery Available in 6oz/9oz/Bottle Winery Available in 6oz/9oz/Bottle Modest Wines "By Jove" Sangiovese 15/22/60

Mt. Boucherie Reserve Malbec 18/27/70

wines from Mt."Graves Boucherie Estate Modest Wines "Graves Custom Robber" selected Original Vines Modest Wines Robber" Custom selectedChardonnay wines from Mt. Boucherie Estate Sauvignon Blanc-Semillon Winery Available in 6oz/9oz/Bottle Sauvignon Blanc-Semillon Winery Available in 6oz/9oz/Bottle 13/18/47 16/23/65 G+ - Gluten-free crackers/bread available for an additional cost 13/18/47

Original Vines Chardonnay 16/23/65

Modest Wines "By Jove" Mt. Boucherie Reserve Modest Wines "Graves Robber" Original VinesMt. Boucherie Reserv Modest Wines "By Jove" Modest Wines "Graves Robber" Original Vines Sangiovese Malbec Sangiovese Chardonnay Malbec Sauvignon Blanc-Semillon Chardonnay 15/22/60 Sauvignon Blanc-Semillon 18/27/70 15/22/60 18/27/70

13/18/47

13/18/47

16/23/65

16/23/65

G+ - Gluten-free crackers/bread available "By for an additional cost Modest Mt. Boucherie Reserve G+ - Gluten-free crackers/bread available for an additional cost ModestWines Wines "ByJove" Jove" Mt. Boucherie Reserve

Sangiovese Sangiovese 15/22/60 15/22/60

Malbec Malbec 18/27/70 18/27/70

- Gluten-freecrackers/bread crackers/bread available G+G+- Gluten-free available for foran anadditional additionalcost cost

Menu Lunch Menu $30 + Taxes First Stop

Choice of the following

Station Snack Mix (pb)

house spice blend, salty pretzels, toasted maple pecan Suggested pairing Frind Riesling

Smoked Olives (pb)

house smoked Mediterranean blend, chili oil, garlic, fennel Suggested pairing Frind Rose

Second Stop

Choice of the following

“Kelowna’s Elevated Food Experience”

Truffle Potato Flatbread (vg)

black truffle gouda, shaved kennebec, lemon, arugula Suggested pairing Frind Chardonnay

MTS Smoked Brisket Sandwich

beer mustard, chili pickles, arugula, ciabatta Suggested pairing Frind Pinot Noir Cuvee

Last Stop

Sparkling Wine Chocolate Truffles (gc vg)

Dinner Menu $50 + Taxes First Stop 250.469.9690 1615 Dickson Ave, Kelowna midtownstn.com

Choice of the following

Korean Short Rib

radish sunomono, fried leeks, popped sorghum Suggested pairing Frind Riesling

Warm Farro + Carrot Salad (pb)

cider mustard vinaigrette, kale, cashew gremolata Suggested pairing Frind Chardonnay

Second Stop

Choice of the following

Duo

braised beef obie, 4oz NY striploin, mushroom demi, horseradish smashed potatoes, charred broccolini Suggested pairing Frind The Premier

Sable Fish

blood orange beurre blanc, brown butter caper wild rice + white beans, charred broccolini Suggested pairing Frind Chardonnay

Chickpea Aloo Gobi (pb)

marsala curry, potato, tomato, basmati rice, cilantro Suggested pairing Frind Riesling

Last Stop

Choice of the following

Cornmeal Cake

sparkling wine custard, rhubarb compote Suggested pairing Frind Sparkling Wine

Opera Cake

almond sponge, coffee syrup, chocolate ganache Suggested pairing Frind Premier

Menu Menu $30 + Taxes First Stop

Choice of the following

Bacon Avocado Wedge

iceberg lettuce, blue cheese dressing, red onion, tomatoes, feta, balsamic reduction Suggested pairing Frind Pinot Noir Cuvee or Yellow Dog Pale Ale

Fried Pickles and Dip Duo (vg)

breaded dill pickle spears, lemon caper dip, sriracha aioli Suggested pairing Frind Riesling or Phillips Tiger Shark Citra Pale Ale

“Connecting People Since 1926”

Second Stop

Choice of the following

Vegan Enchiladas (pb)

chickpea and mushroom stuffed flour tortillas, red chili enchilada sauce, black bean guacamole, chipotle drizzle, cilantro, rice Suggested pairing Frind Riesling or TSP Honey Lager

Meatloaf

wasabi smashed potatoes, homestyle mushroom gravy, tomato compote, rocket and cabbage salad Suggested pairing Pinot Noir Cuvee or Crannog Back Hand of God Stout

Harissa Chicken

harissa blackened chicken breast, lime mint yogurt sauce, brown rice pilaf, roasted broccoli Suggested pairing Frind Rose or Steamworks Pilsner

Last Stop

Choice of the following

Dark Chocolate Custard

whipped cream, caramel sauce, candied pistachios Suggested pairing Frind The Premier or KBI Winter Ale

Pavlova (pb)

778.484.5558 1177 Ellis St, Kelowna thetrainstationpub.com

aquafaba meringue, blueberry compote, strawberry, lemon Suggested pairing Frind Sparkling

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food and feast

beyond the pale Kitchen trends that add colour, warmth and durability to your space WORDS LISA MANFIELD

X PHOTOGRAPHY LIA CROWE

S

pending more time at home over the past two years has inspired many homeowners to invest in revamping their kitchen space. And that has led to a host of trends that are making the heart of the home more functional and fun.

Katerina Vastardis of Designs by KS in Vancouver gave us the scoop on what’s hot in kitchen designs this year. And while the modern white kitchen isn’t going out of style anytime soon, she noted that many of the latest trends are adding character, visual interest and more functionality to today’s kitchens.

Katerina recently designed her own kitchen, and bringing in some warmth was one of her goals.

“I don’t want a stark house,” she says. “I used a mixture of materials and textures so it’s not cold but still contemporary.

It’s modern but with character.”

To achieve that sense of warmth, Katerina mixed oak and walnut in the same space and installed black cabinets to cool the brown hues.

“There’s not too much white in my kitchen,” she says. “The only white is the walls.”

To introduce even more texture, Katerina added ceiling slats leading into the laundry room, and created open shelving instead of upper cabinets to display her cookbooks and canisters.

Because she’s an avid cook and entertainer, she also bulked up functionality with an oversized five-foot sink and double dishwashers.

“One is full size and the other is a dishwasher drawer, which carries over whatever the initial dishwasher couldn’t handle—wine glasses, for example.”

Whatever your kitchen style and goals, this year’s trends have got something for everyone. Here are four common trends Katerina is seeing in kitchens this year.

OPTIMIZED STORAGE There’s something to be said about the notion of “a place for everything, and everything in its place.” Especially in a busy kitchen.

That could explain why Katerina is seeing more and more people opt for enhanced organization systems, such as interior cabinet accessories, uniform storage units and appliance garages, which hide all the small appliances you use on a regular basis, while keeping them easily accessible.

“The appliance garage is a built-in cabinet with a door that covers your small appliances, but when you move the door out of the way, your mixer or blender or toaster is still at counter height,” she says. “You can use a mechanism called a servo drive so that the door opens with the touch of your hand.”

Interior cabinets are also getting a makeover, with accessories such as pantry pullouts to organize items like oils and spices that are used daily. “With the COVID-19 pandemic, people took home organization to the next level,” Katerina says. “Now, everything is labelled and stored in same-size containers. I’ve got all my oils labelled, and baskets and bins to hold everything for easy pull-out.”

And bonus: easy access and hideaway storage mean more space for prep and less time cleaning up.

COLOURFUL AND TEXTURED FINISHES If you’ve been waiting for a chance to colour your world, the time is now as white cabinets make way for colourful millwork.

“Colours are coming back in,” Katerina says. “For years we were only seeing accent pieces, for example, just the island in a colour like blue. Now we’re seeing people use colour as an overall look; a whole blue or green kitchen.”

Earth tones tend to be the favoured hues, but Katerina is currently doing an apartment with a pink kitchen. And it’s not just coloured millwork.

“In my house, in my daughter’s bathroom, the tiles are pink!” she says.

If colour isn’t your thing, texture might be an option for a creative finish. Quartz has been a kitchen countertop mainstay for a while, and now, wood grains are making a return to cabinets and accents to warm up the space. Backsplash tiles are another great way to add texture to your kitchen tableau.

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This year, kitchens are becoming more vivid, more organized and more resilient than ever as designers amp up the functionality and fun.

COOKTOPS, STEAM OVENS AND PANELLED APPLIANCES Separating your cooking surface from your oven is a great way to create a more continuous countertop space, which not only looks sleeker but is also easier to clean.

“Many of my clients are opting for a cooktop stacked on top of a wall oven, instead of a slide-in range, as it gives you a more built-in look,” Katerina says.

She’s also seeing many clients foregoing microwaves in favour of steam ovens. “They’re a healthier option and offer a richer flavour profile.”

FINALLY, THINK PANELLING, PANELLING, PANELLING. “Almost everything is panelled in my house,” Katerina says. “Off the kitchen is the pantry area and there’s a freestanding fridge; it’s all panelled.

My freezer is also panelled, and my wine fridge is as well. Panelling your appliances offers minimal lines instead of stainless steel as a feature.”

And it helps to make small spaces look bigger, so it’s a great option for condos in particular. Another added bonus to panelling? It’s an opportunity to bring in more colour.

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RESILIENT SURFACES Hardwood floors will always be a classic design, but they’re not only expensive, they’re also less resilient than an engineered product.

“Man-made materials are getting better,” Katerina says. “We’re seeing a trend toward vinyl plank, which is waterproof, stain-proof and scratch-resistant”—qualities that are especially valuable in the kitchen.

Similarly, the kitchen island quartz waterfall leg, an extended slab that runs both horizontally as well as the vertical length of the island to the floor, is still going strong and adds a pop of durable continuity to an area that often takes a bit of a beating.

Tile is gaining momentum as well, Katerina says, with its durability and fun design options for kitchen backsplashes and countertops.

“It’s durable and waterproof, and we’re seeing more patterns, shapes and colours come through. People are not hesitating to take that plunge and amp up the interest in their home.”

If a kitchen upgrade is on your to-do list, this year’s trends offer a perfect recipe for letting your personality shine through. So go ahead and cook up a kitchen design that’s uniquely you.

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food and feast

Nutcracker Unshelling a long-loved ingredient WORDS ELLIE SHORTT PHOTOGRAPHY DON DENTON

M

y sincere apologies to all the readers with nut allergies, but I’m taking a deeper dive into one of my favourite ingredients. Not only are nuts nutritional powerhouses, they’re eternally versatile, providing unparalleled texture, flavour and nuance to any number of dishes.

Salads, stuffing, meatloaves, cookies, crumbles, cakes and muffins are all enhanced by a nutty crunch. Nuts can be made into non-dairy “milk” and “cheese,” and blend beautifully into buttery spreads. You can finely grind them for a moist and flavourful flour option, or elevate an otherwise tiresome cut of meat or slab of fish with an elegant nut-based crust. Even just cosying up with a blanket on a dark and stormy evening as you crack open shelled nuts offers the most satisfying wintertime activity.

Nuts have been a staple in the human diet for centuries. A recent archeological dig in Israel found evidence that nuts were a major part of the human diet as far back as 780,000 years ago. Seven varieties of nuts, including almond, water chestnut, acorn and pistachio, as well as stone tools to crack open the nuts, were found buried deep in a bog.

Fascinatingly, the varieties of pistachios and water chestnuts discovered are similar to those grown in the Middle East and Northern Europe today. Even more interesting is that the practices of making nut flours and butters seem to have been popular in these ancient times throughout the world.

The Greeks and Romans were fond of the walnut, considered food for the gods. Walnuts were also used for oil and sometimes powdered into a thickening ingredient, used like cornstarch is today.

The pecan, which is native to North America, was a staple of Indigenous diets. In fact, remains of pecans along with human artifacts dating back to 6100 BCE were found in archeological excavations in Texas.

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Many of us associate the macadamia nut with Hawaii, but it actually originated in the rain forests of Australia, and was brought to Hawaii in the late 19th century. Similarly, the cashew nut is native to Brazil but has been widely cultivated in India and Africa since the 16th century. The Brazil nut is in fact native to South America. Brazil nuts are actually large seeds with 15 to 30 pieces arranged in a pod much like the sections of an orange. The first written reference of the Brazil nut dates to 1569 when a Spanish colonial officer collected thousands to feed his troops.

Written documentation of the hazelnut goes back much farther than that. A manuscript found in China from the year 2838 BCE places the hazelnut among the five sacred nourishments God bestowed on humans. Perhaps the oldest nut variety is almonds, mentioned in the Torah as one of the earliest cultivated foods.

One thing I’m always aware of, though, when thinking about, eating and cooking with nuts, is how easily accessible they now are, yet many of us are disconnected with how they arrive on our plate. If we had to cultivate, collect and shell every single nut ourselves (let alone grind it into flour or blend it into butter), it’s likely I wouldn’t be writing an entire piece on cooking with nuts.

Each nut packs such a punch that from a nutritional perspective, we don’t need to be gobbling them down by the bucketful to reap the benefits. And when it comes to making special dishes like some of the ones shown here, keep in mind that they ought to be just that—special. Make them, enjoy them, share them with friends and family, but simultaneously think about where in the world these ingredients were grown.

Reflect on the fact that a tough shell encapsulated their beautiful flavours, brilliant textures and bountiful nutritional benefits, and then had to be cracked open without ruining the jewel within. Marvel over how many nuts it took to make that cup of flour or litre of milk. And as you do, smile at the fact that humans have been honouring and enjoying nuts in these many forms and uses for hundreds of thousands of years.

No wonder they’re one of my favourite ingredients; it seems it’s in my DNA.

Winter Salad with Pomegranates and Maple Candied Walnuts This salad can be served as a seasonal side, but is also special enough to be enjoyed as a feature dish. If you have a time crunch (no pun intended), you can of course skip candying the walnuts, and simply toss them on raw—I promise it’s (almost) just as good!

Prep time: 15 minutes Makes 4 servings

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Ingredients 1 tbsp extra virgin olive oil 1 tbsp pure maple syrup Cinnamon, clove and ginger (just a pinch of each) Sea salt (also just a pinch) 1 cup raw walnuts 2-3 medium oranges, sliced (I used a combination of blood and navel) ½ cup pomegranate seeds 1 medium fennel bulb, thinly sliced ½ cup crumbled goat feta 3 loose cups baby arugula 3 loose cups baby kale

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Winter Salad.

A NEW BOOK

For the balsamic fig dressing…

by Boulevard Editor Susan Lundy

⁄3 cup extra virgin olive oil 1 tbsp fresh squeezed orange juice (I prefer to use the blood orange for this) 1 ½ tbsp balsamic vinegar 2 tsp fig preserve 1 tbsp shallot, finely minced 1 loose tbsp fresh thyme leaves Sea salt and pepper to taste 1

Directions Heat a small pan on low heat and add in 1 tbsp of olive oil, followed by the maple syrup, spices, salt and walnuts. Sauté for about 5 minutes, stirring regularly. Remove from heat and let the walnuts sit for another few minutes while they cool and harden, and then set aside.

In a small bowl, whisk together the dressing ingredients (this can also be done in a small blender) and set aside. In a large mixing bowl, toss the kale, arugula and fennel in the dressing (add the dressing bit by bit until it’s to your liking) and transfer to a large serving bowl.

Artfully arrange the orange slices, top with the pomegranate seeds, followed by the feta and finally the walnuts.

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Pistachio Crusted Lamb Chops.

Pistachio Crusted Lamb Chops Crusting your meat, poultry or fish is a fantastic way to take it up a notch for a little dinner party with friends. While this dish seems fancy, don’t be intimidated. It’s actually quite easy and even saves you the step of making a mint sauce or something similar to serve with the lamb, as the crust provides all the additional flavour and flair you’ll need!

Prep time: 10 minutes; Cook time: 10 minutes; Makes 4 servings Ingredients 2 tbsp olive oil (plus extra for greasing) 1 tsp sea salt ¼ tsp freshly ground black pepper 1 tsp grainy mustard ¼ cup parsley leaves

¼ cup mint leaves 1 clove of garlic ½ cup raw pistachios 2 large egg whites 8 lamb chops

Directions Preheat your oven to 400 F. Line a baking sheet with parchment paper, place a wired rack on top of it and lightly brush it with olive oil. Combine the olive oil, salt, pepper, mustard, parsley, mint and garlic in a food processor and pulse until everything is thoroughly combined. Add in the pistachios and pulse until they’re finely chopped. Taste and adjust the seasoning as desired.

In a medium bowl, lightly beat the egg whites. Pat each lamb chop dry, dip one in the egg mixture, shake off the excess and then coat it with the pistachio mixture before transferring it to the wired rack. Repeat with all the remaining lamb chops.

Roast for about 15 minutes until the pistachio crust is just starting to brown and the meat is medium or medium-rare (remember that it will keep cooking slightly as it sets).

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Sweet & Savoury Spiced Nuts.

Sweet & Savoury Spiced Nuts This is my favourite holiday gift go-to. I make up big batches, divvy it out into jars and adorn the jars with festive trimmings. It’s always a hit, and friends and family say how much they love having it on hand to offer guests, dress up their charcuterie boards, crumble onto salads or just munch on throughout the cold wintry months.

Prep time: 2 minutes Cook time: 20 minutes Makes 2 ½ cups Ingredients 1 large egg white ¼ cup cane sugar ½ tsp sea salt ½ tsp chili powder ¼ tsp ground cayenne pepper ¼ tsp ground allspice 1 tsp ground cinnamon 2 ½ cups assorted nuts (shown here with macadamia nuts, Brazil nuts, cashews, pecans, walnuts, hazelnuts, pistachios and almonds) Unsalted butter or olive oil for greasing Directions Preheat oven to 300 F and lightly grease a baking sheet. Beat the egg white until soft and foamy.

Combine all remaining ingredients, except for the nuts, and whisk together with the egg white. Stir the mixture with the nuts until well coated, and spread it in a single layer onto the baking sheet. Bake for 10 minutes and remove from the oven. Toss, stir and separate the nuts.

Bake again until lightly browned, about 10 more minutes. Remove from oven, toss and stir again, and place the baking sheet on wire rack to cool (they will crisp as they cool).

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Chocolate Hazelnut Pear Cake This may be one of my favourite cakes. It’s light yet moist, decadent but not overly rich, and it can feel homey and rustic or special and sophisticated, depending on how you present and serve it. I know the separation of whites and yolks can feel a bit fussy, but I promise it’s worth it. And as with most of my recipes, it can also be adapted; for example, there’s such a small amount of traditional flour, you can easily sub it with your go-to gluten-free blend.

Prep time: 10 minutes Cook time: 30-40 minutes Makes about 6 servings Ingredients ½ cup butter (plus extra for greasing) ½ cup dark chocolate chips 1 tbsp brandy 1 tsp vanilla extract 1 cup finely ground hazelnuts (or store-bought hazelnut flour) ¼ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ tsp sea salt 3 large eggs, separated 1 ⁄3 cup maple syrup 2 ripe pears, thinly sliced ¼ cup roughly chopped hazelnuts Icing sugar and whipped cream, for topping Directions In a small saucepan on low heat, melt the butter and add in the chocolate chips, stirring constantly until fully melted. Set aside, allowing to cool before stirring in the brandy and vanilla extract.

Meanwhile, preheat your oven to 350 F. Line a 9-inch spring- form pan with parchment paper, and grease the edges with butter. In a large bowl, combine the ground hazelnuts, flour, baking pow- der, baking soda and salt. Using an electric mixer or by hand, beat together the egg yolks and maple syrup until the mixture is light, smooth and somewhat thickened (1-2 minutes), then stir in the chocolate mix and set aside.

Using an electric mixer or by hand (with a clean bowl and whisk), beat the egg whites until peaks start to form,

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Chocolate Hazelnut Pear Cake.

but it’s not overly stiff. Fold the chocolate mix into the dry mix until fully integrated. Then fold in the egg whites, until they too are integrated (keep in mind you don’t want to over-mix here).

Transfer the batter to your prepared pan, gently smoothing out the surface with a spatula, artfully arrange the pear slices and sprinkle with the chopped hazelnuts.

Place it in the oven (I personally like to put it on a baking sheet as well, as it’s easier to grasp), and bake for 30-40 minutes (a knife or toothpick inserted in the centre should come out clean).

Allow the cake to cool fully before removing it from the springform pan.

Dust with icing sugar and serve with whipped cream.

JANUARY/FEBRUARY 202 2

Cashew Nut Nog Thick, fluffy, creamy and rich—even if you enjoy the traditional nog ingredients of eggs and cream, you still might find this option preferable simply for the fact that it’s so easy and quick to make. Add in a shot or two of rum for some festive cheer or steam it into a luxurious latte.

Ingredients 1 cup raw cashews 1 400-ml can full fat coconut milk 2 tbsp maple syrup 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground ginger 1 ⁄8 tsp ground star anise Directions Soak the cashews overnight in a sealable glass container with some warm water and a pinch of sea salt.

In the morning, drain, thoroughly rinse and combine in a blender with the other ingredients. Blend on high until completely smooth and creamy, scraping down the sides as you go. This may take a few minutes, so be patient. Top with a bit of freshly grated nutmeg and enjoy!

Cashew Nut Nog.

* Can be stored in the fridge for up to a week

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Goodbye reality, hello Vegas Explore this city of lights without even stepping into a casino

BY LAUREN KRAMER

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Meow Wolf’s Omega Mart.

If there’s one city that’s always finding new ways to be risqué and outrageously provocative, it’s Las Vegas, a place that reinvents itself almost as fast as the coins that slip through its slot machines. Writhing with visitors, bright lights, shows and restaurants, money moves quickly in this town, especially in its casinos.

But there are many ways to “do Vegas” without setting foot in the smoky gambling halls. Need a reprieve from the grey, cold rain blanketing BC this winter? A quick flight to the desert may be your answer. Here are our top picks—without casinos—for this sexy, sleepless city.

PHOTO BY KATE RUSSELL

travel

OMEGA MART

Vegas’ newest family attraction, Meow Wolf ’s Omega Mart is a massive off-strip building that opened in February and invites visitors into a netherworld where nothing is predictable and everything is turned on its head.

It starts in a parodied grocery store that mocks consumer culture with products that satirize the familiar concepts we know so well. There’s nut-free salted peanuts claiming to be 100 per cent salt, cat “gruel” called pigeon mousse, avocado-flavoured French fries, laundry detergent called Plausible Deniability, advertisements for “vegan goat pus” and a meat case containing “romantic steak cakes” and “premium right lungs.”

Visitors are invited to become instant trainee employees at Omega Mart, and the fun begins in the nooks, crannies and secret doors that lead behind the scenes into a cavernous, multi-level space filled with chambers, slides and themed micro spaces. Each one is more bizarre than the next, with strobe lights, mirrors and desks containing cryptic notes about the secrets inside Dramcorp, the family-owned business.

Exploring Omega Mart is like stepping inside a sci-fi novel and becoming a character yourself. It’s full of bizarre surprises, fun and humour and, like Vegas itself, is completely unpredictable.

Info: omegamart.com / $45-$49 USD per person

LIPSMACKING FOODIE TOURS

Eating out in Vegas can be an exercise in frustration, with every restaurant claiming top ratings and most requiring long waits for tables. The Lipsmacking Foodie Tours narrow the playing field by whisking guests to the top eateries with no table waits, ordering delays or bills to pay, and having those restaurants’ signature dishes ready as soon as guests walk in the door.

The company offers several tours, some on-strip and some offstrip. We joined an on-strip Afternoon Culinary Adventure, savourMeow Wolf’s ing close to four hours of gastronomic delight. The carefully curated Omega Mart. stops included Smith & Wollensky, a famous steakhouse, Sugarcane, a Southeast Asian restaurant, and Milos, a Greek eatery with origins in Montreal.

The food was fabulous and our energetic guide, Thomas Svoboda, offered lots of fun facts about the restaurants and Vegas in general along the way. Easily offering a day’s worth of meals crammed into four hours, the foodie tours are a fun way to interact with other visitors while sampling top-class cuisine.

Info: lipsmackingfoodietours.com / $125-$199 USD per person

CELEBRATE WINTER AT THE WINERY GARDEN BISTRO HAPPY HOUR IS BACK! 3 - 5pm | Wed - Sun Weekly tapas features, $5 off pizzas and wine specials.

— O’Rourke Family Estate accommodations offering special winter packages including wine paired chef inspired menus.

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production, is staged. The fully dressed actors move between the theatre, the restaurant and their change rooms freely, blurring the boundaries between those spaces and treating diners to some unexpected—and frequently provocative—acting, mid-course.

During our meal, a couple doing magic tricks moved between the tables and an adult dressed as a gorilla skulked in the shadows. It’s fair to say that the Superfrico experience goes far beyond an ordinary meal. We stayed for the early performance of Opium, where a mix of entertainers showed acrobatic agility and magic supplemented by adult-only humour best enjoyed with a libation in hand. Like most entertainment in Vegas, Opium is provocative and naughty, and it would be considered highly inappropriate anywhere else.

Info: superfrico.com

Superfrico martini.

SUPERFRICO

Vegas always has at least one restaurant that’s the talk of the town—brand new, edgy, sexy and promising the ultimate dining experience.

This winter, it’s Superfrico, the Italian-American dining concept at the Cosmopolitan Hotel. An intimate eatery with several themed bars, lounges and dining rooms, it features a sumptuous menu of pastas, flatbread, steaks and fish.

In one room, a deejay plays disco music from vinyl LPs, in another, technicolour art fills the walls. Superfrico sits shoulder to shoulder with the theatre where Opium, the newest Spiegelworld

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TOPGOLF

A driving range on steroids, Topgolf has more than 120 hitting bays on four floors, some of which are family-friendly, and others are for adults only, with bars, VIP cabanas and pools.

We took the kids and settled into a family-friendly bay to try the signature game, Topgolf, where players hit microchipped balls at a variety of targets and score points based on their shot’s distance and direction. When we tired of that, we played Angry Birds, where players’ golf balls cause virtual destruction that’s displayed on a screen, and gain points based on how much they destroy.

In between games, we noshed on nachos, wings and other barstyle food from the venue’s full kitchen. This is a fun family outing that allows serious golfers and those who’ve never held a club to come together in a single bay and play with as much—or as little— competition as they desire.

Info: topgolf.com / prices vary according to the day and time

Real Bodies’ exhibit.

REAL BODIES

The Real Bodies exhibit has been circulating for several years now, but if you’ve never seen it, it’s well worth a visit.

Real Bodies delivers a fascinating glimpse into the inner workings of the human body, using actual human specimens to show and tell. The exhibit explores all the systems in the body—circulatory, respiratory, digestive, skeletal, muscular, nervous and reproductive systems. It displays fetuses in various stages of development, and explores how various anatomical systems work together to create the human experience.

Best of all, it accomplishes this feat in an accessible, easily understandable way.

Recent updates to the exhibit include information about COVID-19—how it works, how it can disrupt the body’s functioning, and what the science reveals. This exhibit is a great place to learn about the body in an inspiring way and to come away with new respect for the miraculous and highly complex inner workings of the bodies we all inhabit.

Info: realbodiesatballys.com / $19.50-$29.50 USD

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secrets and lives —

AND THE 7 SINS with ELLE JOLIE

WORDS ANGELA COWAN

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PHOTOGRAPHY SHAWN TALBOT

M

ere moments into a conversation with personal trainer and private chef Elle Jolie and it’s abundantly clear that she is in the right profession. Energetic and passionate, she’s devoted her professional life to building up women—physically, mentally and emotionally.

“I had been working with women in the kitchen already in terms of health and nutrition,” says Elle, who moved to Kelowna just over a year ago and worked as a private chef for years. An avid trainer in her personal life, she started to put together training programs for friends when her life changed dramatically.

In the summer of 2018, she was T-boned on her bicycle by another rider, and ended up in emergency with life-threatening injuries. Her painful recovery took almost three years, during which she developed her own training and mindful meditation program to bring down inflammation and manage the stress of chronic pain.

Inspired by her own incredible results, Elle began working on accreditation from the National Strength and Conditioning Association, and developed the integrated training program she now uses with her female clientele.

This past fall, she opened the doors to Elle Jolie Wellness, a women’s health and wellness coaching program, and she is elated with the women who have joined the program.

“Women supporting women in business here in Kelowna is unlike anything I’ve ever experienced. I definitely chose the right city to start this business,” she says.

“I train clients in resistance training. I teach them to make incredible culinary dishes, and we do a mindful meditation practice in the gym as well,” she says, adding that a lot of what she focuses on is empowering the relationship women have to their bodies, their food and their minds.

Women tend to gravitate towards cardio and can find resistance training quite intimidating, she says, but “muscle is everything.”

“If you want to offset the effects of aging, building muscle with a proper macro nutrient diet with healthy carbohydrates, protein and fat is where it’s at.”

Elle draws on her years of experience as a private chef to rejuvenate her clients’ relationship with food, reigniting a love affair with what’s on the plate. And the mindful meditation practices are based on confidence, inner peace and surrender, helping to create balance in what’s been an extraordinarily stressful time for everyone.

“It’s a very holistic, life-encompassing program.”

The 7 Sins ENVY:

Whose shoes would you like to walk in?

Betty White. This woman thrills me on so many levels. She’s the grand dame of comedy, class and grit who has endured the Hollywood industry for more than 70 years! She was one of the first females of her generation who referred to herself as sexy, and was unapologetically herself. And she started the first female-owned production company in Hollywood, giving herself and other women more control over the film options available. This glorious gal has gumption in spades, a dirty mind that resonates without crossing too many boundaries, and a kind heart.

“I train clients in resistance training.

I teach them to make incredible culinary dishes, and we do a mindful meditation practice in the gym as well.”

GLUTTONY:

What is the food you could eat over and over again?

I did my culinary training in Italy, so I would say my fresh pasta Bolognese, and a slice of my chocolate cake with maple-whiskey-soaked strawberries. I’d drizzle my Caesar dressing over the whole meal because it’s literally good on everything! And I’d wash it all down with a huge glass of Oak & Priest Petite Sirah.

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on?

That’s easy. I would train at Cordon Bleu in Paris for a year. I would purchase a plethora of candles and burn them with wild abandon, and buy yummy-smelling fragrances. I would buy an armoire and fill it with my favourite jewellery from Rubaiyat and Tiffany & Co. That would be a year to remember.

WRATH:

Pet peeves?

Rude drivers, malls and price tags that stick to your purchases.

SLOTH:

Where would you spend a long time doing nothing?

This is the hardest question of all for me. I take very little joy in just doing nothing. I suppose a boutique-style resort for a few minutes might be lovely. But working with my female clientele to properly nourish, strengthen and heal themselves from the inside out brings me the most peace and fulfillment.

PRIDE:

What is the one thing you’re secretly proud of ?

Becoming a strength and conditioning coach in my 50s! It’s badass!

LUST:

What makes your heart beat faster?

When I witness a woman who, at the beginning of working together, expressed only doubt, was exhausted, lacked vitality and purpose, to then watch this client transform and lean into her strength, emanate confidence and walk proudly...I’ll tell you, it doesn’t just make my heart beat faster. These hard-earned transformations make my heart completely melt. boulevardmagazines.com |

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narrative

WORDS SHARON GOLDSTON-EASTON

X

ILLUSTRATION SIERRA LUNDY

WHAT’S A LITTLE RAIN?

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“W

hat’s a little rain?” my husband asks as we pack our suitcases. We’re leaving Nanaimo on Vancouver Island for my birthday weekend in Victoria. The COVID-19 pandemic stopped all our earlier travel plans, so I’m anxious to get away.

It’s a wonderful weekend. We love meeting up with old friends and wandering the city, checking out coffee shops and restaurants and even doing a little shopping—a rarity during our off-and-on lockdowns. Chuck upgrades our room at the Grand Pacific Hotel to a beautiful suite.

We’re booked to leave on Monday morning, November 15. This is the day of the torrential rainstorm that will cause chaos and damage on BC highways. Seeing the pounding rain from our patio suite, we linger a bit hoping it will stop. Check-out time is 11 am and we’re packed and at the front desk by 10:59 am. We’re pleased with our timing because the rain has stopped by the time we get into our car.

Instead of listening to the weather reports, we play my newest ABBA CD. We stop quickly at my favourite bakery, and then make a last-minute decision to get a pizza that will serve as brunch.

As we make our way out of town and head for Nanaimo, my husband turns on the news. The rain is bad on the mountainous Malahat Drive; in fact, the highway is flooded. We’re not far out of town when we get caught in heavy traffic. Soon we’re bumper-tobumper and we’re not moving! It’s 1:30 pm. I know we’re in for the long haul when I notice people up ahead running to the side of the highway looking for a private place to relieve themselves. We discover the Malahat is not only flooded, but damaged too. At 4:30 pm the traffic starts to move.

“Finally,” we sigh with relief.

We move forward slowly but steadily and we believe the problems are fixed. We’ll be home for a late dinner. However, by 5 pm we realize the police are moving the traffic up to a turnaround point and sending everyone back into Victoria!

We call our friends and they invite us over for dinner. By the time we arrive, I’m concerned about making my medical appointment in Nanaimo the next morning at 9:30 am. Our friends suggest we take the ferry to Tsawwassen, avoiding the chaos on the island. We could then drive to Horseshoe Bay, and take the last ferry to Nanaimo.

We quickly check the ferry schedules, realize we can make the connections, and run out the front door, yelling our “good-byes” as we jump in the car.

We arrive at the ferry terminal at 6:30 pm hoping for the 7 pm boat. As we’re about to pay for the tickets, I ask the cashier to confirm that we’ll be on the next ferry. As she reaches for my husband’s Visa card, she says, “Yes, you’ll get on the ferry, but they’re all two hours late!”

He quickly pulls back his card. The Vancouver plan is off the table that fast. We turn the car around and the radio informs us the Brentwood Bay ferry service is offering round-trip crossings every hour and 10 minutes throughout the night. We head for the Brentwood Bay ferry terminal and arrive around 7:30 pm in the dark and cold. I use my GPS to check the distance from our car in the lineup to the terminal—we’re 1.3 kilometres away. It has already been a long day, and it’s going to be longer!

About an hour later, a young family comes up to our car window towing a wagon lit up with tiny white lights; they’re offering homemade cookies and hot chocolate. Thinking of their kindness brings tears to my eyes. Next comes a woman with water, then a couple

with more water and snacks. We hear that the community centre is opened, equipped with drinks, snacks and pleasant smiles. Time passes and we discover washrooms are open at the top and bottom of the Brentwood Bay hill. The hikes up and down the hill feel good.

A police officer is walking towards us and we call out to her, “Do you know what’s happening?”

“There are a hundred cars and large trucks ahead of you. The ferry capacity is 20 vehicles tops so you’re here for another five or six hours, maybe more.”

We’re prepared. We watch movies on Netflix via cellphone, we eat half a loaf of fresh sourdough bread, which is stored in the backseat, and share the remains of a chocolate bar found in my purse.

We have our e-readers and a few magazines, and I have my knitting.

We had tossed a number of coats for every type of weather into the backseat, along with hats and mitts, which keep us toasty warm.

Around 2 am, a woman comes by with McDonald’s burgers and extra water. An emergency team is going from car to car confirming that we’re all OK, asking if we need anything and offering us warm blankets. There is no time to sleep—we have to move our car forward every 45 minutes. But we are well taken care of by all these generous volunteers.

The 6:30 am ferry arrives and we’re close to the front of the line.

Two women drive off the ferry with Tim Hortons hot coffee. We are thrilled! But I feel sorry for the long lineup of vehicle lining up the Brentwood Bay hill, and extending beyond several corners, much further than the 1.3 kilometres we have just endured.

I call the medical office and leave a message: I have to cancel.

Minutes later, the office calls back to say they’ve heard about the troubles on the Malahat and have fit me in for next week.

At 9:30 am, Tuesday morning, we’re on the Brentwood Bay ferry bypassing the dangerous Malahat. We stop at the Garage Café in Duncan for coffee and the best breakfast sandwich ever. We arrive home, safe and sound, at 11:30 am—24.5 hours after we left the hotel; 24.5 hours living in the car! Normally, we would have been home in one and a half or two hours.

But there is no time to recoup.

Our grandson, Josh, calls to say, “If you need any grocery supplies or fuel for the vehicle, go now because we hear they’re selling out on the island.”

We don’t believe in stockpiling, but we do need several things and a few extras are likely wise. Later that day, a bath, hot homemade soup from our freezer with fresh bread and cheese, the last bit of my birthday cake and a Christmas movie in front of the fireplace conclude my beautiful weekend celebration.

Thank-you to all the volunteers, businesses and BC ferry staff who worked throughout the night of November 15. And an extra warm and loving thank-you to the Brentwood Bay residents who came out to offer their caring hospitality. We never once felt alone, sad, hungry or cold. Despite the horrors on the late-night news broadcasts, there is still so much kindness and so many wonderful people in this world.

Do you have a good story to tell—and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,200 words long and sent to managing editor Susan Lundy at lundys@shaw.ca. Please place the word “Narrative” in the subject line. boulevardmagazines.com |

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behind the story

The Boulevard fashion team was excited this issue to feature a unique dress brought to our attention by Victoria-based company Bast Fibre Technologies (BFT), which utilizes premium hemp and specialty linen fibre for “nonwovens.” What are “nonwovens?” As explained to our team, nonwoven fabric is used in many disposable products, such as cleaning and wet wipes, diapers, makeup wipes and even masks, and currently, the vast majority of these items are manufactured from around 80 per cent plastic. BFT has developed comparable products for the marketplace using fibres that are 100 per cent plastic- and treefree. This nonwoven fabric by BFT was used to create this dress

by Canopy, a nonprofit that has a mission to protect the world’s forests, species and climate, and to help advance Indigenous communities’ rights, in a campaign called Circular Chic. This campaign raises awareness to address the over 3.2 billion trees cut down every year for paper packaging and fashion fabrics like rayon.

This special dress was designed

by London, England-based fashion designer and artist Anna Stephenson, whose goal was to showcase fashion solutions that can be adopted and scaled today to save forests and to address the interconnected crises of climate and biodiversity loss. So with our “Levity” fashion story, we explore a playfulness and lightness of being that is reflected in the playful design of the dress as well as a lighter impact on the environment.

PHOTO BY LIA CROWE

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