Boulevard Magazine Victoria, 2023 ISSUE 6

DECEMBER 2020 / JANUARY 2023 ISSUE 2021 6

VICTORIA LIFE AT ITS FINEST

HOT.

ROMANCING THE STONES Diamonds add sparkle to the season

IT’S HOT AND COOL

Entertaining with trendy mocktails

HOT SHOT

Warm up your wintertime feast with a hint of heat

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CONTENTS 38

52 FEATURES

42 On the Cover Models: Callum Bevington and Daisy Dawson, wearing diamonds from Lugaro Jewellers.

Jewellery details on page 40.

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WILD COUNTRY Fashion that calls for adventure and frontier courage

38

By Lia Crowe + Sarah D’Arcey

66

IT’S HOT AND COOL TO SERVE MOCKTAILS Four mixologists shake up some non-alcoholic flavours

By Laura Goldstein

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HOT SHOT Warm up your wintertime feast with a hint of heat

By Ellie Shortt

By Angela Cowan

SPOTLIGHT

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Natural textiles, ocean views and outdoor spaces

Photo by Lia Crowe

Makeup by Jen Clark.

EMBRACING THE WEST COAST VIBE

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ON SAFARI A breathtaking, life-changing experience in South Africa

By Laura Goldstein

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42

66

DEPARTMENTS

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12

CONTRIBUTORS

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EDITOR’S LETTER

Elevated simplicity: The Cook + Butcher

Hot tip for shoppers

By Sean McIntyre

By Susan Lundy

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Bewitched by Orcas Island

Moody hues

By Lauren Kramer

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SPOTLIGHT

LIFE.STYLE.ETC.

Romancing the stones

Jon Helm

By Don Descoteau

By Lia Crowe

20

WEEKENDER

DESIGN NOTES

By Janice Louise

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28

GOOD TASTE

WELL AND GOOD

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100 SECRETS AND LIVES Ross Taylor

By Angela Cowan

102 NARRATIVE An extraordinary friendship

By Barbara Barry

104 BEHIND THE STORY

By Lia Crowe

BUSINESS CLASS

Get your sweat on

A hole in one at Bear Mountain Golf Resort

By Kaisha Scofield

By Tess van Straaten

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contributors “I lived in South Africa for 20

LAUREN KRAMER WRITER ON SAFARI

PAGE 94

years and cherished the opportunity to return. It was especially thrilling to go on safari and, from the safety of a land cruiser, be within arm’s reach of the leathery, wrinkled skin of elephants, the golden fur of lions and the soft inhale of a leopard at rest.” A Cape Town-born writer now based in Richmond, Lauren feels privileged to explore the world as a travel writer and share her experiences and reflections with readers. She also writes stories about food, restaurants and news features for publications in Canada and the United States.

“In this fashion story, our team, a

JENNY MCKINNEY MAKEUP WILD COUNTRY

majestic ranch and couture all collided to create magic. The makeup? Moody, mirroring the vast landscapes and avantgarde style. Even nature added drama to this shoot, serving up stormy skies (and a huge downpour while we were on horseback!).

Editorial makeup lets us redefine beauty. I revel in crafting art alongside these inspired creators. Each shot feels Vogue-worthy, a testament to our collective vision.” Jenny, an award-winning makeup artist, fuses beauty, personal growth and coaching to serve her clients. When she isn’t working, you’ll find her hiking Knox Mountain in Kelowna.

PAGE 52

“When I started researching this article,

KAISHA SCOFIELD

WRITER GET YOUR SWEAT ON

PAGE 20

I realized my idea of saunas was limited to childhood memories of going to the local pool with my dad in the ‘80s. The sauna was often a dimly lit square room, off to the side of the kiddie pool. I remember trying not to slip on the slick tiled floors, only to sit on hard plastic benches, in the stifling heat.

After a few minutes in the dingy sauna, we would wade through the crowds and jump into a heavily chlorinated pool. It wasn’t the most rejuvenating experience. The saunas of today have been completely transformed into luxurious and relaxation-focused experiences that include raw cedar and hot natural stones, and sometimes finish with a refreshing plunge into a beautiful body of water.” Kaisha is a functional nutritional therapy practitioner and a size-inclusive personal trainer at Well and Strong Health.

V I C T O R I A L I F E AT I T S F I N E S T 2 02 3 I SS U E 6

BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627

info@blvdmag.ca MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan DESIGN Nel Pallay Tammy Robinson Maria Lobanova Crea Zhang ADVERTISING Mario Gedicke

Vicki Clark

CONTRIBUTING Barbara Barry WRITERS Angela Cowan

Lia Crowe Sarah D’Arcey Don Descoteau Laura Goldstein Lauren Kramer Janice Louise Sean McIntyre Kaisha Scofield Ellie Shortt Tess van Straaten

ILLUSTRATION Sierra Lundy

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton

Chris Haylett Masao Okano Lance Sullivan

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

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

We acknowledge the financial support of the Government of Canada

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From Mess to Success with Proper Storage!

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464 Burnside Rd. E.

FLOATING WALL BOXES

PHOTO BY LIA CROWE

hot tip for shoppers

Holiday shoppers beware. Last January, a few weeks before my birthday, the targeted ads on my social media feed changed. Suddenly, my iPhone was encouraging me to view an array of gleaming chandeliers. I love chandeliers. But I was definitely not in the market for one.

Typically, my social media feed bombards me with clothing ads—a lot of dresses, for example. Dresses are one of those things that I love to look at and almost buy online. I scroll through the offerings, read reviews of the company, figure out the sizing and often get all the way to the “confirm payment” stage before finding my brain. I know (from experience) that it’s almost impossible to buy dresses online (most clothes, actually) that fit well. And also…I rarely wear dresses, so there’s that.

And speaking of those dress ads, I’m not sure when this happened, but suddenly they started appearing with taglines like “flattering for mature women” or “my mom can’t get enough of this dress.” When did I become a “mature” woman?

What does that even mean?

There are a lot of get-in-shape ads too. Wall Pilates. Chair yoga. “Thanks to this app my mom is in the best shape of her life!” And let’s not forget the dog paraphernalia: harnesses, cute little walking outfits, chew toys, doggie treats. These pair with all the “suggested for you” animal rescue sites. Dog rescues, donkey rescues, Thanksgiving turkey rescues, pig rescues, saved-from-a-restaurant lobster rescues…so many rescues. (These stem directly from my fascination with Niall Harbison, an Irish fellow who works with street dogs in Thailand. Check him out if you love dogs—or if you just want to see all the rescue sites that will suddenly pop up on your feed.)

The worst is when you are continually hit with an item that you have searched and already purchased. For weeks following a bathroom renovation I had toilets of every size and sort appearing as I scrolled. Who knew there could be so many options in a standard toilet purchase?

However, I do confess the most recent change in my social media feed’s ad campaign has hit the target with troubling accuracy, sending me spiralling down myriad rabbit holes. With the recent birth of my first grandchild, I have discovered there is a whole new shopping world out there. Adorable-beyond-your-imagination onesies, irresistible tiny shoes, toys for fun, toys for learning, books for fun, books for learning. Knits, gleaming wood, linen, non-toxic plastic.

I was dreading the moment the algorithm figured out how to target me with combined baby and dog ads. And then there it was…I could submit a photo of our dog Zorro and his face could adorn an outfit for my granddaughter!

So, since I was very familiar with all these regular targeted ads, the sudden appearance of chandeliers gave me a moment of pause. I searched my memory to see if I had googled “lights for home décor.” Had I confessed my love for chandeliers within earshot of my phone? But then it struck me. My husband was gifting me a chandelier for my birthday! His searching had changed my algorithm. That sent me diving back to my phone and scrolling through all the opulent options.

And, in fact, when my birthday rolled around there was a huge box containing a sparkling chandelier just for me. (And to be honest, it was quite familiar, having seen it numerous times on my feed.)

The theme of this issue of Boulevard has been built around “heat” and “hot.”

There are stories on spicy cuisine, hot drinks, soothing saunas, an African safari and a sizzling fashion story. As we enter this period of seasonal chill, we hope these stories will warm you from the inside out.

From me, you get a hot tip. Times have changed and there’s no longer any need to sneak over to your spouse’s “secret” holiday-gift-hiding spots, jiggle packages, peek into bags or search for clues by holding things up to the light. It’s much simpler now. Just keep an eye on your social media feed.

Susan Lundy Managing 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 published in 2021 via Heritage House Publishing.

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VICTORIA

design notes

MOODY HUES

By Janice Louise, Modhaus Interior Design

Set the winter mood with the warmth of deep blues. While blue is typically considered a cool colour, layering blue on blue creates a rich, cosy experience, especially when enhanced with patterns taken from nature and a touch of gold. For gift-giving or warming up your nest, you can’t go wrong with these choices.

Arcipelago Ta table light in sage green

by Contardi LightForm $2,340 Interconnect candle holder

by Audo Copenhagen Gabriel Ross $643

Glerups boots in blue Footloose Shoes $119.95

Wood Pallet shirt in plaid

by Portuguese Flannel Still Life for Him $188 The Market Tote in slate blue Ecologyst $145

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Daybreak on Dallas Road Turret, 48” x 60”

by Rose Currie rosecurrie.com $2,500

Kravet Design wallpaper in shade W3602-50 Western Design+Build *call for pricing

Mariage Frères loose tea Trouvé Interiors $42

Forest Floor candles, two-pack

by Ocie Elliott ocieelliott.com/store $45

Velvetopia cushion cover in giant peony, 24” x 24” Smoking Lily $59

Bilancia perpetual wall calendar

by Danese Milano Gabriel Ross $185

A welcome addition to the HEXA series from Vargen & Thor in Sweden.

Versatility and timelessness.

A spacious cup that allows the wine to breathe and release its full aroma and taste.

Crafted in crystal for a shiny finish and satisfying feel.

We recommend prosecco, cava, white wine or rosé for the glass, but also goes well with red wine.

L I V E

W E L L

W I T H

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life.style.etc.

JON HELM, CFP, CIM, FCSI, SENIOR WEALTH ADVISOR WORDS + PHOTOGRAPHY LIA CROWE

“We joke around the office that I only have two looks—business and golf—which seems pretty accurate,” says a well-dressed and -groomed Jon, as I meet him at his Cook Street Village office and ask how he describes his personal style. “I feel most comfortable in a sport coat after nearly 20 years of it being the daily uniform.”

The son of an accountant, Jon describes his hometown of Regina, Saskatchewan as “a place that will instill a cooperative spirit and understanding of the value of hard work in nearly everyone who experiences it.”

He was hooked on economics after studying it as an elective during his undergraduate engineering days, and promptly changed direction to pursue a commerce and economics path.

“I was fascinated by how money works and the interconnectedness of the world,” he says.

Now operating his own advisory practice since 2018, he is licensed in six provinces. Last summer, he added US licensing when he became registered in California.

“A unique feature of the platform and why I moved here was to be able to become cross-border licensed as an advisor. Now registered in BC and California, I can be a simplifying force in people’s lives: investing in two countries could be a huge pain point for people in the past. This niche is so interesting because of the complexity and the ability to help solve some big planning issues for people.”

Outside of work Jon is most passionate about family.

“I get so pumped up watching my youngest daughter compete on a dance stage, my son working his heart out on an ice rink, and my oldest daughter bringing home another passed exam on her way toward her university degree,” he says. “Spending time together only lasts so long and I have learned to really appreciate those moments. Summers are big for us. A friend of mine once pointed out you really only get 17 summers with your kids before they venture off to build their own dreams. I take stock in that often.”

Patience has been the key to Jon’s success and when asked what fires him up the most, aside from his new podcast, Wealth Connection, Jon says he loves the constantly changing markets.

“Many people despise the fluctuations and thus outsource that stress to me as their advisor, and I love being able to help clients focus on the long term as they work toward a goal. This experience has taught me over time that the money is not what people care about, it’s the living of a life full of adventure with loved ones.

That gets me fired up.”

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CLOTHES/GROOMING STYLE INSPIRATIONS & LIFE Style icon: Pierce Brosnan—the guy is a legend.

Favourite fashion designer or brand: (golf gear).

Favourite musician: Impossible to answer—but I’ll try. Chris Stapleton.

Era of time that inspires your style: If I could dress like it was the 1920s Prohibition era everyday, I would. But instead I go with modern business casual.

Film or TV show that inspires your style or that you just love the style of: Yellowstone— part of me loves the idea of living on a ranch.

Favourite local restaurant: It’s a tie: Marilena Café & Raw Bar and Brasserie L'Ecole.

Favourite cocktail or wine: Old Fashioned or a glass of red.

Album on current rotation: Luke Combs' Gettin’ Old. Favourite city to visit: Scottsdale, Arizona—again, with the golf addiction.

Favourite hotel: In 2017 my wife and I had the distinct privilege of staying at the Fogo Island Inn for a few nights and it was on another planet of cool. Seeing icebergs outside the window in the summer time was amazing.

Favourite app: ChatGPT. Favourite place in the whole world: Sitting around a campfire making s'mores with my kids. If there was a way to do that every day I’d pay the subscription fee.

Uniform: Blue suit, white collared shirt, brown belt and shoes—normally on repeat.

Favourite denim, brand and cut: Levi’s.

Current go-to clothing item: Victoria Racquet Club Kings Hockey hoodie.

Currently coveting: A watch. I’m on the lookout for a vintage three-hand Omega Seamaster.

Favourite pair of shoes: My Goodmans (procured locally from Outlooks Menswear) seem to be the fit that works with almost everything on the weekend.

Favourite day-bag: My Stuart & Lau briefcase.

Accessory you spend the most money on: Suit jackets.

Favourite work tool: My reliable Texas Instruments BA II Plus Professional Financial Calculator. I can’t even keep a straight face with how hilariously nerdy this answer is.

Sunglasses: Aviators. The best ones are always purchased spontaneously from a gas station on a road trip.

Scent: Bleu de Chanel.

Favourite skincare product: This question is a good reminder I have to call Dr. Matt and Dr. Bri at PhilosophyMD. Favourite hair product: FirstHand Supply's clay pomade from the fine folks locally at Victory Barber.

READING MATERIAL What do you read online for style: Does Bloomberg have a style section? I’ll check …

Last great read: Meditations by Marcus Aurelius.

Book currently reading: Flashpoints: The Emerging Crisis in Europe by George Friedman.

Favourite book of all time: Principles by Ray Dalio.

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well + good

Get your sweat on

The many benefits of joining the sauna club WORDS KAISHA SCOFIELD

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Y

ou’re standing outside a small cedar hut wearing nothing more than a small robe and an even smaller towel. You grip a roughhewn wooden handle and pull open a sweet-smelling cedar door. You are consumed by a blast of hot, humid air that immediately floods your body with a wave of warmth.

Walking inside, you are surrounded by a heavy heat that dives into your breath and seems to drench you from the inside out. As your body adjusts to the temperature change, you notice there are other people sitting on the warm wooden benches inside, towels strategically draped over their more private body parts.

You may feel awkward at first, but you quickly realize that your skin is uniformly so warm, and you are sweating so much, that any amount of clothing is unwelcome on your body.

You join the others on a bench, immersing yourself in the heavy hot air. Soon, you find your rhythm, breathing in the humidity that fills your lungs, heat drenching your skin and soothing your body. Welcome, you are now a member of the exclusive sauna club.

The first rule of sauna is to cover as little skin as possible. In fact most cultures practice steam bathing in the nude, simply because it is more efficient and comfortable. However, the degree of expected nudity varies greatly by region, tradition and familiarity to those around you. In Finland and Japan, for example, only tourists wear bathing suits to steam bathe, but in the UK, US and Canada, bathing suits are mandatory, at least in public.

This may explain the popularity of personal saunas.

The first saunas are claimed to have been invented by the Finnish nearly 2,000 years ago and, while Finns are certainly the most enthusiastic steam bathers, the practice of sitting in a hot room, sweating out of every pore, is almost universal. Saunas have been around in various forms and across many cultures for thousands of years, and while we may use it as an occasional way to relax, indulge and maybe add a little glow to our skin, in some cultures steam bathing is a way of life. For example, in the far north where running water is a scarce resource, especially during the winter months, spending time in a sauna or sweat hut is a very practical way of cleansing the outside and inside of the body.

Most saunas are made from cedar or spruce with wooden benches and large stones of basalt or granite. The selection of wood is based on its ability to distribute the heat and its comfort for sitting, while the choice of stone is based on its ability to resist splitting or exploding when heated. This is important because the stones are heated enough to bring the temperature of the room to around 40 degrees Celsius. Steam bathers can then ladle water onto the stones to produce even more steam, heating the room to a recommended maximum of around 80 degrees Celsius.

The high heat and low humidity of the sauna allow the body to sweat continuously; the sweat is then unable to evaporate on the skin where it would normally cool the body. A consistently raised body temperature creates an almost false fever condition, which increases blood flow and promotes flushing of the lymphatic system while increasing metabolism and white blood cell boulevardmagazines.com

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Some studies have shown regular sauna practice improves heart health and some respiratory ailments, aids menstrual conditions, improves various muscle, nerve and joint pains, and improves stress management. count. To contend with the increased body temperature, the heart beats faster, increasing circulation without raising blood pressure.

Some studies have shown regular sauna practice improves heart health and some respiratory ailments, aids menstrual conditions, improves various muscle, nerve and joint pains, and improves stress management. There are even some studies that suggest steam bathing can have positive effects on the endocrine system, including potentially regulating cortisol (stress hormone) levels directly after a sauna session, and for the next several hours.

Another exciting and popular area of study is the combination of sauna and cold-water therapy. Most of these studies are conducted on athletes trying to harness the circulatory benefits of long-term body-system heating with the anti-inflammatory benefits of cold therapy. In Finland, hot/cold therapy would involve an 80-degree naked sauna practice followed by a flop into the nearest snowbank.

In BC we are more likely to get a partially clothed spa sauna followed by a nearby cold pool plunge, and while the experience differs the benefits remain.

If you’re feeling ready to get your sweat on, please note that

there is a catch: almost all studies show that in order to experience the benefits of steam bathing and cold therapy, you must do so consistently. Intermittent sauna practitioners are actually more likely to have a negative experience because the nervous system needs enough time to adapt to the regular practice of elevated temperatures in order for it to allow your body to relax into the benefits. In other words, you have to train before diving into the sauna club.

Luckily, there seems to be a growing sauna culture popping up all around our province. No longer limited to the dirty tiles and musty side rooms of public swimming pools, you can now find all manner of sauna experiences. These range from luxurious sauna spa centres designed for sauna/cold therapy immersion to portable barges on the far west coast that include cold plunges directly into the Pacific Ocean. So, break out your softest robe, grab your most absorbent mini towel, and get your sweat on! *Saunas are not recommended for those suffering from certain health conditions. If you have health concerns, please consult your doctor before entering a sauna.

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Nestled in the heart of nature our saunas provide an opportunity for relaxation and connection with the elements Join a Community Sauna or Book Privately Josh@wildwoodsaunas.com wildwoodsaunas.com 250.466.5275

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good taste

Owner and executive chef Matt Heyne and head chef Jacob Post.

Elevated simplicity

A Cowichan Bay classic gets a great new look WORDS SEAN MCINTYRE

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X PHOTOGRAPHY LIA CROWE

CREATING A SPACE THAT IS UNIQUELY YOURS | ESTABLISHED IN 1980 |

T

he arrival of rainy weather on the West Coast is always a shock to my system. We need the rain, of course, but I’d be lying if I said the winter’s damp days hadn’t landed me in a funk. Thankfully, there’s always food to save the day, and a visit to Cowichan Bay’s The Cook & Butcher was apt for the task.

And so there I was, driving through a steady downpour along Cowichan Bay Road, past the Cowichan River Estuary’s expansive salt flats and onward through the seaside village of Cowichan Bay, misty clouds clinging to the treetops while the puddles grew into lakes seemingly by the minute.

Shoulder season in “Cow Bay” means the crowds are back home and many of the shops close early. My rainy midweek visit proved no exception, although a few rainwear-clad visitors had come to take in the quintessential “wet coast” vibe. Some were headed to The Cook & Butcher, where owner and executive chef Matt Heyne greeted me for a personal and much-anticipated sample of some of the kitchen’s signature items.

Anyone familiar with the Cow Cafe West Coast Grill, Matt’s previous restaurant on the same site, will do a double take upon entering the completely reimagined and masterfully redesigned space, which sits on the fifth floor of the Oceanfront Suites at Cowichan Bay. Matt, alongside Jenn, his wife and business partner, and their family and team, gutted the entire space, redid the flooring, repainted everything and added custom furnishings throughout. The focus is maximizing space for dinners and staff, while ensuring that every seat in the house offers a view of the bay and mountains beyond.

MAC RENOVATIONS DESIGN | BUILD

250.384.6091 5285 WEST WEST SAANICH SAANICH ROAD 250.412 .8012 | | 5285 VICTORIA M AAC . CO M M V I C TO R I A,, BC B C || W WW WW. W.M CRREEN NO O.C

“ A CONTRACTOR YOU CAN TRUST “

Visit us on Houzz and follow us on Instagram! boulevardmagazines.com

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“It’s those same familiar dishes but taken to new heights. To me, that’s what cooking is about. In life we evolve, and I feel our food evolves as well.”

“My real passion is the design and the flow and the functionality of the restaurant,” Matt tells me as we take a seat in a corner booth by the ocean-facing window. “Flow is so important in the restaurant industry. I’d rather offer the guest a great experience than go after more seats. In the restaurant business there’s something called ‘burn and turn’ and that’s not at all what we are about.”

So expansive is the restaurant’s main eating area, it’s hard to believe that immediately adjacent to the space are two equally spacious rooms—each with its own stunning views of the bay— used for events such as anniversaries, wedding receptions, corporate functions or holiday parties.

As we sit down, we see some California sea lions out hunting for salmon in the waters beyond the community’s vibrant working marina. Just when I think the coastal vibe can’t get any stronger, our server offers up the restaurant’s famed Coast to Coast Caesar, served sans-vodka in this case. This really is a meal in a glass; delivered with prawns, East Coast scallops, a full lobster tail and smoked salmon. The Instagram-worthy behemoth may be more like lunch and dinner in a glass.

The combination of an awe-inspiring presentation and seafood sumptuousness helped the Coast to Coast place second in a nationwide competition to find the country’s best Caesars sponsored in 2022 by Mott’s Clamato. At this point, I could have happily ventured back into the rain with renewed vigour and a feeling that all was right in the world. But there was more deliciousness to come.

Later in our meal, partway through a butcher’s board platter with sample entrees that included a 10-ounce dry-aged New York strip steak, dry-aged tomahawk pork chop with grilled Symphony tomatoes and oyster mushrooms covered in a demi-glace sauce, and braised pork belly with sea scallops, Matt confides that he’s a risk-taker.

It’s hardly a surprise given that he’s been a leader and visionary in the Cowichan Valley’s restaurant scene for nearly two decades.

Once he or any of the team members get inspired to create something like the Coast to Coast, they run with it, working as a team to make each meal a memorable eating experience. Experience, careful research and further input from Jenn, however, mean every 26

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decision is actually a carefully calculated risk.

There’s also much input from the restaurant’s head chef, Jacob Post, who Matt credits with playing a huge role in the new restaurant’s menu design.

Many of the dishes offered up at The Cook & Butcher are essentially modelled on old classics, many of which Matt fondly recalls eating as a child. There are comfort classics like mom’s meatloaf and pork chops and fried mushrooms—but elevated to an entirely new and unpredictable level. It’s something Matt likes to call elevated simplicity, and it’s a consistent theme throughout The Cook & Butcher.

“It’s those same familiar dishes but taken to new heights. To me, that’s what cooking is about,” he says. “In life we evolve, and I feel our food evolves as well.”

Here, we see a weeknight staple elevated into millionaire’s meatloaf, a marvel consisting of wagyu beef wrapped in double-smoked bacon and topped with Cajun-seared prawns and a crab-infused hollandaise, with some potato frites added on top for good measure.

“Sometimes you hear about the aha moment, and this was that aha moment,” Matt says. “It’s from here that the whole concept of elevated simplicity just started to come together and roll out.”

The vision has resulted in a place for folks to gather with friends, family and colleagues. A place where they can celebrate, remember and share, all while taking in the phenomenal views and attentive service.

Matt’s passion for the restaurant business and his latest project are uplifting and reassuring in a sector that’s had its fair share of hard times in between pandemic restrictions and runaway inflation.

But it’s people like this, after all, who are driving the evolution of Vancouver Island’s culinary destination, and, in Matt’s case, making Cowichan Bay a must-visit for islanders, off-island visitors or folks just passing through on their way to points further afield— no matter what the weather may be doing outside the restaurant’s picture-postcard windows.

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weekender

Bewitched Orcas Island offers a serene, recuperative getaway WORDS LAUREN KRAMER PHOTOGRAPHY COURTESY SAN JUAN ISLANDS VISITORS BUREAU

Hiking in Moran.

PHOTO BY CARINA SKROBECKI SWAIN.

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Looking out from Constitution.

PHOTO BY KYUNGBUM KIM.

It’s the simple beauty of beaches unscathed by time and development, swaths of protected forest land with magnificent hiking trails, and scenic byways filled with jaw-dropping views.

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here’s something magical about visiting Orcas Island in the San Juan archipelago in winter. The crowds are gone, dinner reservations are unnecessary and as you explore the beaches, hiking paths and art shops selling the work of local islanders, you have them all to yourself.

It allows you to experience the peace and rural beauty of this island in an entirely different way from in the summer, when rooms, restaurants and any available spaces are at capacity.

We checked into a water’s-edge suite at the Outlook Inn in Eastsound, Orcas Island’s main town centre. With a stately, historic main building that dates back to 1888, the Outlook Inn is a landmark in this walkable village; it’s a “grande dame” that has long been a gathering point for locals and visitors.

We were riveted by the peaceful beauty of a property, which is surrounded by rocky shores and densely forested islands. In the morning, we sipped coffee from a private balcony directly above the log-strewn beach, watching the seabirds dip and dive beneath the still water’s surface and the light change colour on Fishing Bay and Indian Island.

We weren’t the first to be this captivated. Since its inception, the Outlook Inn has changed names and ownership many times, as new proprietors were inspired to renovate, expand and modernize it.

None generated as much controversy as its 1968 purchaser, the mystic guru Louis Gittner. He believed it was close to a powerful energy vortex, and turned the inn into a spiritual

commune where he and his followers could live and learn. His followers came in search of help, peace and a different kind of life, and worked for free in the commune.

“This new spiritual community at the Outlook Inn was not welcomed,” said Sara Farish, who co-owns the inn today. Browsing through old newspapers, she came across one from 1969 where the pastor of a local church declared of the commune, “God lives on this side of the street and the devil lives over there.”

There was no devil, of course—just a fear of anything different and unfamiliar. Gittner and his followers recognized the same bewitching, powerful beauty that continues to draw visitors and admirers to Orcas Island year after year. It’s the simple beauty of beaches unscathed by time and development, swaths of protected forest land with magnificent hiking trails, and scenic byways filled with jaw-dropping views.

Today the Outlook Inn is owned by a small investment group and run by the Farish family with island warmth, friendliness and a distinctly homey feel. A small historic chapel in the garden out back is a beautiful site for small weddings and private gatherings, and sitting alongside the water’s-edge suites is a private lawn with Adirondack chairs where guests can soak up the soul-soothing view.

There’s lots to do on Orcas in the winter, even when the whale watching tours and boat, kayak and bike rentals have shuttered for the season. We took a walk through Eastsound village, exploring small bakeries, bookstores, boutiques and galleries.

At the Pioneer Museum—a collection of original settlers’ homesteads that were relocated to the island and joined together—we marveled at the resourcefulness of the 1880s islanders and those who followed them. They sustained themselves by building their homes by hand, fishing, hunting, and canning food in a time when refrigeration and electricity were unheard of.

We drove the scenic byways along the sun-dappled roads that weave through the U-shaped island, delivering views of forests, boulevardmagazines.com

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Shopping in Eastsound Orcas Island. PHOTO BY CARINA SKROBECKI SWAIN.

Orcas Island Artworks.

PHOTO BY BARBARA MARRETT.

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rural farmland and rocky shores. And we gleefully detoured to peruse island-made crafts wherever we found them.

To reach Orcas Island Pottery, a series of galleries showcasing many island potters’ work, we drove a gravel road deep into a forest, arriving to a welcoming committee of softly clucking hens in the courtyard. Along with a beautiful selection of pottery, the site boasts a tree house straight out of an enchanted forest.

Orcas Island is home to two state parks, each with its own distinct interest and charm. At Moran State Park, we hiked the switchbacks to Cascade Lake, later driving 2,800 feet to the peak of Mount Constitution. From here, the highest point in the San Juan Islands, we soaked up a view of the Pacific Northwest that stretched from Vancouver to Seattle, encompassing the snow-capped mountain ranges and scattered islands of the San Juans in Washington and the Gulf Islands in British Columbia.

Further south, in Obstruction Pass State Park, we walked down to Crescent Beach, one of the island’s longest and most serene stretches of beach, watching seals swim in the crystal-clear water. At Turtleback Mountain Preserve we hiked to Ship Peak, alone on a glorious trail with the reward of a panoramic view at the top.

At Rosario Resort, we were treated to a free weekly winter afternoon musical performance by the resort’s longtime general manager Christopher Peacock. In an hour-long presentation, Peacock played self-composed melodies on the Steinway grand piano and excerpts from Phantom of the Opera on the 1914 Aeolian organ in an astounding music room built in 1909 by Robert Moran, the resort’s founder. Peacock entertained us with a concise history of Rosario and of Moran, a shipbuilder and former Seattle mayor.

We left Orcas in a state of sublime peace. Our minds were

filled with images of the mesmerizing vistas and the island’s fascinating history, and our bodies were invigorated by windswept hikes along ancient forest trails. If you’re looking for a divinely recuperative getaway, look no further than Orcas Island, a gem in the San Juans.

TO GET THERE: San Juan Airlines (sanjuanairlines.com) offers 10-minute flights from Bellingham to Eastsound for $114 USD one way. The longer route is to drive to Anacortes, then take a 55-minute ride on a Washington State Ferry (wsdot.wa.gov/travel/washington-state-ferries).

STAY:

Outlook Inn on Orcas Island.

The 32-room Outlook Inn (outlookinn.com) offers standard guest rooms in the east wing, studio suites on the hill, and its newest and most luxurious addition, five premium water’s-edge suites. The suites feature king-size beds, electric fireplaces, heated bathroom floors and private balconies. Some suites include soaker tubs. Expect flat-panel TVs, Nespresso machines, fine linens and thoughtful appointments throughout.

EAT: The Outlook Inn’s New Leaf Cafe is a cosy eatery with a sumptuous selection of seasonally inspired brunch and dinner fare that belies its casual atmosphere. The well-rounded menu, lovingly crafted by Chef Andrew Martin, has a “tide-to-table” philosophy that highlights local products, and skillful preparation of each dish is matched by artful presentation. Don’t miss the handcrafted morning cocktails at brunch, and look out for the selection of San Juan Islands-made brews at dinner.

Brunch at New Leaf Cafe.

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Arthur Erickson Place from 2022 Fleurs de Ville NOËL. PHOTO BY CHRIS HAYLETT

A feast of florals

Fleurs de Villes events bloom with breathtaking beflowered creations WORDS LAURA GOLDSTEIN PHOTOGRAPHY CHRIS HAYLETT PORTRAIT MASAO OKANO FOR NICOLE CHAN PHOTOGRAPHY

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“People have a deep emotional connection to flowers. We realized there was a hole in the market: unless they were attending a wedding, funeral or special event, there was little chance of the general public seeing extraordinary floral displays in real life.”

R

ecalling the enchanted character in Hans Christian Andersen’s fairytale, the Snow Queen’s gown has an exquisite overlay of 400 white chrysanthemums. Her underskirt, collar and crown are made of white branches and spiky thistle-like blue eryngium, mimicking icicles that sparkle with dustings of glitter.

The Snow Queen mannequin, designed by GG Flowers on Main, won Best in Show at last year’s Fleurs de Villes NOËL holiday event in Vancouver.

Fleurs de Villes, which translates to “Flowers of the Cities,” premiered in Victoria in 2016, followed a week later by a Vancouver show. The next year, it expanded across Canada. The fifth annual Fleurs de Villes NOËL runs this year in Vancouver from December 7 to 18 and promises a self-guided tour of floral visions amid the city’s popular shopping areas. Highlights will include a giant snowflake and holiday wreath, a floral sleigh, a snow queen, floral elf and Nutcracker-inspired mannequins, and other installations bursting with holiday blooms. A tour map is available at the concierge desk at Pacific Centre.

“When you think about it, every important event, happy or sad, from birth to death, is marked by flowers,” says Fleurs de Villes co-founder Karen Marshall. “People have a deep emotional connection to flowers. [Co-founder Tina Barkley] and I realized there was a hole in the market: unless they were attending a wedding, funeral or special event, there was little chance of the general public seeing extraordinary floral displays in real life.”

Both Karen and Tina have fond childhood memories of flowers.

“My grandmother’s garden in northern Scotland was always full of roses that smelled incredible. I was also oddly obsessed with a giant red poppy which grew by our front door,” laughs Karen.

“We aren’t florists ourselves, but our backgrounds are in content marketing, publishing and entrepreneurship. At the time, I was doing a lot of work with shopping malls and realized there’s a lot

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of space to bring the floral conversation to the public. That’s where the idea came from. And then we thought, ‘How can we also do this globally?’” Karen explains.

The two savvy entrepreneurs partner with elite corporate, hotel, restaurant and media sponsors, enlisting the talents of local florists— or “fleuristes”—to create stunning floral displays.

If you’re familiar with the elaborate couturier fashions at New York’s annual Met Gala, imagine them constructed with flowers instead of fabric. Displayed on posed fibreglass mannequins, the painterly gowns, stupendous hats, ornate necklaces, shoes and even ice skates are all composed of real flora, leaves, branches and seeds.

The intricate, textured details are jaw-dropping. Peering in closely to examine the delicate workmanship, it’s difficult to believe that every element hasn’t been sewn.

For approximately nine days, on a designated self-guided floral trail depending upon the venue, the public can stroll through tiny shopping streets, botanical gardens or malls, and then vote for their favourite display.

“As you can imagine, it’s a monumental undertaking coordinating each show of 15 to 20 installations, working with fantastic fleuristes in each city, who are given a stipend to cover their costs, organizing locations, et cetera,” says Karen.

As ephemeral as the ice and snow they are mimicking, fresh flowers only last five to 10 days. That was just one challenge for Kathleen Fleming and her three sisters, of GG Flowers on Main, who created the award-winning Snow Queen for last year’s Fleurs de Villes NOËL. “Dressed in sections, it takes hundreds of hours of work from concept to finish,” explains Kathleen. “The skirt was especially difficult because we had to put 400 chrysanthemum disbuds into little water tubes before inserting them into the mesh chicken wire under-frame. We wanted her to look very regal with an enlarged

Karen Marshall and Tina Barkley.

PHOTO BY: MASAO OKANO FOR NICOLE CHAN PHOTOGRAPHY.

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collar and crown of branches to resemble icicles. They were very difficult to maneuver into the right length and angle. Working only a day ahead, we constructed the long jacket of spray mums because we wanted it to look fluffy and wintery. The Snow Queen had to be viewed from every angle, so it’s really all in the details.”

The old English adage “mighty oaks from little acorns grow” couldn’t be more apropos as Fleurs de Villes expands internationally.

It has become its own luxury brand, with 90 shows in 25 cities across four countries. Participating cities include New York, Boston, San Francisco, Bal Harbour, London, Edinburgh, Sydney and Melbourne, with more cities added each year.

In addition to Fleurs de Villes NOËL, the shows’ themes become more imaginative each year. Other themes include a tribute to PRIDE festivals; VOYAGE, in which cultures throughout the world are celebrated; and FEMMES, in which inspiring women in history are depicted through flowers. ROSÉ supported breast cancer research with installations in vivid hues of pink, with partial proceeds donated to local foundations.

International shows bring unique interpretations to installations, as fleuristes in other countries have access to exotic and unusual species of flowers and leaves not found in Canada.

“One of the highlights of our showcase last February was HRH Princess Anne visiting our Fleurs de Villes PRIDE event at the Royal Botanic Garden in Sydney, Australia. Tina and I had no idea she was coming when we were asked to take ‘a special guest’ around the show. She was lovely and truly interested in everything we do,” says Karen.

Karen and Tina are already working on details for the 2024 theme, Fleurs de Villes ARTISTE, which will interpret flowers as muse through art history.

“Flowers are universally loved. They are powerful and bring joy to people, and that’s our greatest wish,” says Karen.

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Romancing the stones Diamonds are forever— no matter where you are in your relationship WORDS DON DESCOTEAU PHOTOGRAPHY LIA CROWE MAKEUP JEN CLARK

On Daisy: 18K white gold ring set with two emerald cut diamonds (total weight of 0.45CT, SI-H) and a centre stone 4.07CT Forevermark round brilliance cut diamond with VS1 quality and I colour ($172,500); 18K white gold bracelet set with 38 round brilliance cut GIA diamonds, with a total weight of diamonds at 11.41CT, quality SI2, and colour I ($31,000); 18K white gold earrings set with Pear and Marquise diamonds. Total weight of diamonds is 8.31, clarity is VS-SI and colour is F-G ($24,550).

On Callum: 26-inch18K white gold tennis necklace set with 153 round brilliance cut diamonds. The total weight of the diamonds is 49.42CT ($52,500).

T

he euphoric “honeymoon phase” of a relationship, with its adrenaline rushes, excitement and doing whatever it takes to prove one’s love, typically lasts two to three years.

But according to Lugaro Jewellers’ luxury consultant Marina Shaforost, a tried-and-true way to inject a large helping of excitement and romance into a relationship, no matter what phase it’s in, is giving and receiving diamonds. It might be a pair of stud earrings, a beautiful pendant, a sparkling tennis bracelet or a luxury diamond-encrusted watch.

“There are lots of parallels when it comes to diamonds and romance,” says Marina. “Throughout history it’s been a symbol of love. When you see the sparkle in their eyes, it’s the same sparkle as you see in the diamond.”

While the options are many for anchoring custom or ready-to-wear jewellery with gemstones—red rubies, blue sapphires and green emeralds can create a splash of eye-catching colour—diamonds remain a classic expression of romance and long-term loving commitment.

“Special moments are like diamonds: they are very rare, beautiful and timeless.”

Some relationships are at the exhilarating and emotion-filled stage where an engagement ring is the next step. Many couples today shop for rings together, Marina says, injecting their own romance to the scenario, and aiming to ensure satisfaction with the choice. Even so, she points out, one person generally comes back to make the final purchase.

“We still want to be surprised and still want to be romanced with that special piece.” boulevardmagazines.com

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On Daisy:18K white gold necklace set with 23.11 CT rubies and 8.03 CT VS1 diamonds ($62,500); 14K yellow gold earrings set with 5.98CT rubies and 0.72 SI2 diamonds ($6,900);18K white and yellow gold ring set with 3.71 CT fancy light yellow diamonds ($7,800).

On Callum: 18K white and yellow gold ring set with 3.71 CT fancy light yellow diamonds ($7,800); Ulysse Nardin Diver Chronometer Watch 44 mm 1185-170-3/black ($18,500).

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Part of that surprise and creation of a memorable event comes down to presentation.

While some may find it romantic to be proposed to in a very public way, such as at a sporting event, people generally prefer a more intimate setting in which to experience such a romantic life moment.

“It could be on a special trip, at the place they first met or the first sunset they saw at a specific place or beach, for example,” Marina says.

There are, however, also unplanned proposals, she says, describing a situation where a man, hiding a diamond ring and travelling with his partner, was asked by a customs agent to reveal what was in his pocket.

“He had to propose right there and all his plans went away. It’s one of those things that sometimes it just happens when it happens,” she says, adding that it can still come across as romantic.

During the holiday gift-giving season, the romance factor can get amped up further, no matter where a couple happens to be in the life of their relationship.

The gift of diamonds, whether set in a piece of jewellery as a large single stone on its own, or in a cluster surrounding single or multiple gemstones, can be the perfect way to stoke the flames of passion, or perhaps rekindle them.

“Diamonds are definitely a timeless choice that never go out of style, but we don’t want to forget about our beautiful, coloured stones which most people like to wear on those grey, dark days for a punch of colour and contrast,” Marina says.

In the aftermath of the COVID-19 pandemic, which halted social gatherings and discouraged celebrations, people are making more of a point to celebrate the special people in their lives, she says.

“And not just for engagements, but for achievements, whether it’s in the workplace or on a personal level. People realize we have to cherish those moments and stop and praise and reward our loved ones and ourselves with something that speaks to the heart, something that stays forever.”

With that in mind, it’s not surprising people are tending to wear their diamonds and other stones daily, as Marina notes.

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hot properties

Embracing the West Coast vibe Lands End home showcases natural textures, ocean views and outdoor spaces WORDS ANGELA COWAN

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The homeowners wanted somewhere that welcomed family and friends to come in and make memories, with abundant natural light, functional outdoor space, and beautiful ocean views accessible from just about anywhere in the home.

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verlooking a wide expanse of ocean along Lands End Road is a home that encapsulates luxury, well-thought-out living and all the best aspects of West Coast contemporary design. Built by GT Mann Contracting, the home won six gold CARE awards last year—including Project of the Year—and was customized to satisfy the homeowners’ every want and need.

The exterior’s blend of stucco, K2 stone and cedar is perfectly at home against the backdrop of unbroken sea and sky, with a West Coast vibe that was top of the list for the homeowners.

“As we both have spent most of our lives on the West Coast and love what it has to offer, we wanted a West Coast contemporary style that would encompass all aspects of the West Coast lifestyle,” say the homeowners.

“The slope and size of the lot were challenging. GT Mann and their team were very responsive to our needs,” they say.

“They knew what we were looking for and delivered a beautiful home for us, helping us right from the excavation process to the finished product.”

Once inside the home, the first impression is of natural textures, warmth and open space. The fir front door, the wideplank white hickory floors and the multiple finishes of walnut used throughout the build foster a quintessential West Coast feeling. Three varieties of tile on the fireplace surround and hearth provide a pivotal grounding point in the open and airy layout.

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Sloped ceilings rise up toward the rear of the house, dotted with clerestory windows to let in extra light and improve solar gain.

Below it all is an immense, 30-foot accordion door that opens fully to a covered balcony that runs the entire length of the house.

“It’s definitely the biggest accordion door we’ve done,” says Graeme Mann, owner of GT Mann Contracting. “They’re fantastic. They make your house feel so much bigger because you’ve got this amazing integrated outdoor space.”

“We love the outdoors, and we wanted to have lots of outdoor functional space, where the indoor-to-outdoor transition would be easy and seamless,” add the homeowners. “We’ve lived here just over a year now and we love the outdoor space on both levels. We use it more than we thought we would.”

Directly out from the interior living room is a covered outdoor lounging area that surrounds a gas fire pit. To the right is a two-sided wood-burning fireplace with a television mounted over top. At the far left end is a fully equipped outdoor kitchen and gas barbecue, providing plenty of opportunity for entertaining. And here, another seamless integration between inside and out: a second accordion window that folds open to create a pass-through between the two cooking stations.

The kitchen itself is a chef ’s dream come true, with a Wolf gas cooktop, double wall ovens, built-in microwave and coffee maker, and spacious fridge and freezer. A butler’s pantry with an impressive wet bar set-up sits tucked away around the corner.

With its palette of soft neutral tones, stainless steels and light quartz features, the kitchen feels like its own distinct room while still being open and airy—a subtle way of creating a sense of boundaries without closing off any sight lines.

Statement lighting fixtures contribute to this—the three-layered circular pendant fixtures over the front foyer compared to the straight lines of the fixture over the dining table, for example—but

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With its palette of soft neutral tones, stainless steels and light quartz features, the kitchen feels like its own distinct room while still being open and airy. nowhere in the house is this more spectacularly demonstrated than with the deeply stained walnut ceiling treatment that runs from inside the stairwell, over the dining table and up to the top of the vaulted ceiling.

Conceived by Carley Petillion and her team at Spaciz Design Company, the structure provides plenty of visual texture and personality to the otherwise streamlined ceiling.

“Thomas Phillips did an amazing job with the millwork, bringing what was on paper to life,” the homeowners add.

Down the hallway on the main floor, a series of naturally finished walnut doors open onto the elevator, the powder room and the laundry room before reaching the entrance to the primary bedroom and en suite, where the overall design takes on a decidedly decadent tone.

The bed rests against a partial wall that opens in behind to a walk-in closet complete with artfully lit shelves for displaying shoes, while a three-sided fireplace and tiled wall keep the flow smooth into the luxurious en suite. Expansive windows and another accordion door off the bedroom frame the gorgeous ocean view and bring the outdoors in again.

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Going downstairs, there are three more bedrooms—each with their own individual en suites—as well as a small kitchen, making the space perfect for extended family and guests. This is clearly where the fun happens, with a pool table, big-screen TV, cosy fireplaces and a hot tub just steps out onto the lower deck.

Perhaps the jewel of this lower floor is the wine room, though.

Fully controlled for temperature and humidity, it boasts an artfully

displayed wall of bottles along with abundant storage and a rolling library ladder to reach the highest shelves.

The house is also equipped with 30 solar panels and two storage batteries, enabling the home to produce more electricity than it requires on an annual basis, with the excess sold back to BC Hydro.

The homeowners have taken full advantage of smart home technology as well, with home automation apps controlling everything

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Dwayne Dyson, B.Sc., Econ, FCSI®, Senior Wealth Advisor Tel.: 250-361-2413 | dwayne.dyson@nbpcd.com

Austin Louden, B.Sc., Senior Wealth Associate Tel.: 250-361-2483 | austin.louden@nbpcd.com

BMO Nesbitt Burns Inc., 10th Floor – 730 View Street, Victoria, BC V8W 3Y7

Fiona MacDonald, B.Comm., Senior Client Service Associate Tel.: 250-361-2436 | fiona1.macdonald@nbpcd.com

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

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PCD19468

BMO Nesbitt Burns BMO Private Wealth is a brand name for a business group consisting of Bank of Montreal and certain of its affiliates in providing private wealth management products and services. Not all products and services are offered by all legal entities within BMO Private Wealth.

Banking services are offered through Bank of Montreal. Investment management, wealth planning, tax planning, philanthropy planning services are offered through BMO Nesbitt Burns Inc. and BMO Private Investment Counsel Inc. Estate, trust, and custodial services are offered through BMO Trust Company. BMO Private Wealth legal entities do not offer tax advice. BMO Trust Company and BMO Bank of Montreal are Members of CDIC. ® Registered trademark of Bank of Montreal, used under license.

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Architect/Design: Victoria Design Group Interior Design: Spaciz Design Company Construction & Interior Finishing: GT Mann Contracting, Ground Up Custom Carpentry Interior Drywall: Alliston Interiors Cabinetry & Millwork: Thomas Phillips Woodworking Ceiling Beams: GT Mann Contracting, Ground Up Custom Carpentry Flooring: Hourigan’s Flooring Tiling: Supplied by Hourigan’s Flooring, installed by JY Tiling Doors: Slegg Building Materials, Karmanah Wood Design Windows: Innotech Windows + Doors Lighting: Pine Lighting Plumbing Fixtures: Emco Countertops: Colonial Countertops Fireplace Hearth/Stonework: JY Tiling Appliances: Trail Appliances Landscaping: Listco Landscape & Irrigation Exterior Siding: H&R Exteriors Home Automation: SmartWorx Elevator: Cripps Home Elevators of BC

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fashion

Wild Country Deep in the interior of British Columbia, near the confluence of the Bonaparte and Thompson rivers, is a golden land of rolling hills and vast horizons, and the home of Sundance Guest Ranch. Here, we bring you fashion that calls for adventure and gives a nod to frontier courage.

PHOTOGRAPHY LIA CROWE

Gown, Rolla Summers; boots, Isabel Marant, both from Turnabout Luxury Resale.

Hat, Brixton El Paso Reserve Cowboy Hat.

X STYLING BY SARAH D’ARCEY

Jacket, Alexander McQueen from Turnabout Luxury Resale; choker, Free People.

Jacket, Brunello Cucinelli; skirt, Christian Dior, both from Turnabout Luxury Resale. Earrings, Sarah Bijoux ear cuff with chain.

Blazer, Stella McCartney; belt, Prada, both from Turnabout Luxury Resale. Chaps, stylist’s own; shirt and tie, Dolce & Gabbana; hat, Babaton from Aritzia.

Gown, Tadashi Shoji; jacket, Prada, both from Turnabout Luxury Resale.

Hat, Babaton from Aritzia.

Makeup: Jenny McKinney.

Model: Nadia de Vos .

Photographed on location at Sundance Guest Ranch with the help of the Sundance team of wranglers. A huge thank you to everyone at Sundance for hosting our team.

B E A R M O U N TA I N . C A

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BearMountain golf resort: A hole in one!

Experience the love of the game with world-class courses and amenities at this Victoria golf destination WORDS TESS VAN STRAATEN

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R

ob Larocque, director of golf at Bear Mountain Golf & Tennis Resort Community, started working in the industry when he was just 11 years old, and he’s been at home at fairways, greens and clubhouses ever since.

“I was cleaning golf clubs when I was 11 and I actually hired my friends to clean them too,” says Rob, now 54,

with a laugh. “It was a little Tom Sawyer thing in Swan River, Manitoba.”

Rob quickly developed a passion for the game and became a golf professional close to 30 years ago.

“The biggest thing about golf is that it becomes part of a person’s DNA. It’s unlike any other sport or game and I love the intergenerational opportunities,” Rob explains. “You can have a foursome of golf with a 10-year-old, a 25-year-old, a 40-year-old and an 80-year-old, and they can all participate in the exact same format at the exact same time. There’s no other sport you can do that with. Everyone can compete at their own level, together, and I think that’s the most unique thing about our sport.”

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“Seeing the enjoyment on our members’ and guests’ faces is so rewarding, whether they’re playing here at Bear Mountain for the first or 100th time.”

Rob’s love and deep passion for golf is shared by the other pros at the world-class Bear Mountain. It’s Canada’s only 36-hole Nicklaus Design golf resort, and its unique Mountain and Valley courses are two of the most highly awarded courses in the country.

“There are so many things to love about the game,” says Bear Mountain head golf professional Jordan Murphy, who got his first set of clubs when he was a child.

“Seeing the enjoyment on our members’ and guests’ faces is so rewarding, whether they’re playing here at Bear Mountain for the first or 100th time. And, from an instructional standpoint, I love helping golfers of all ages and abilities achieve their goals.”

“I love the camaraderie between golf people,” adds Bear Mountain associate golf professional Lucas Nonni, who recently won the PGA of BC’s Jack McLaughlin Junior Golf Leader of the Year Award for the Vancouver Island region. “Everybody who is involved in the game has some sort of obsession with it—or maybe an addiction? Even new people who are just starting to get into the game—if they have the right atmosphere around them, it’s very easy to fall in love with it.”

The 29-year-old scratch golfer has been teeing off almost his entire life, after his dad introduced him to the game when he was just a toddler.

“I was two or three years old when my dad got me out on a golf course. Looking back now, I can’t believe he did that!” says Lucas, who is keen to grow Bear Mountain’s junior program. “I love inspiring the next generation of golfers and seeing people under the age of 18 getting into the game. I get a lot of satisfaction out of teaching kids about the beauty of this game.”

Bear Mountain is also enhancing its intermediate membership to make golf more accessible for younger adults.

“With COVID, a lot of new people were attracted to the game, and part of growing our demographics is keeping those people engaged. So, we’re happy to announce that we have an intermediate program for people aged 19 to 35 and it’s a stepping stone to a full membership,” Rob says.

“I’m very excited about that program because that’s the growth of the game and it’s an age group that’s often forgotten. We all talk about junior golf and adult golf, but as an industry, we often forget about those intermediate golfers.”

While some may think the only way to become a golf club member at Bear Mountain is to be a resident of the resort community, this is not the case. There are membership opportunities available for individuals, couples, corporate and intermediate players that do not require a property purchase.

“This allows more people to experience our 36-hole golf resort and all of our amenities, including our golf concierge service and GPS power carts, Canada’s largest indoor/outdoor red clay tennis

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courts, and the Bear Mountain Activity Centre with an outdoor pool, all in a temperate climate in Canada,” Rob says. “It’s pretty hard to find that anywhere else in Canada, for sure.”

“The ability to go out and play in January is something I’m still getting used to!” adds an enthusiastic Lucas, who grew up in Ontario. “It’s just a cool atmosphere to have golf year-round and it’s something I’m really enjoying here.”

For Jordan, who’s from Edmonton and started his career there, all of the amenities at Bear Mountain are a big draw.

“We have a pretty special property out here being one of the top resorts in Canada,” the 31-year-old says. “There are so many things to do at Bear Mountain outside of golf.”

Hosting two PGA Tour Champions events and the Telus World Skins Game put Bear Mountain on the world stage. It’s an anchor property for bringing destination golf and tourism to Vancouver Island. But the resort also hosts lots of other competitions, including BC tennis tournaments and the first-ever Indigenous Challenge Cup, a Ryder Cup-style match that saw BC and Ontario face off.

“I’m often asked, ‘What keeps your enthusiasm and your passion alive to be in one industry for such a long period of time?’” Rob says. “And this facility is what allows me to keep my passion growing. When you see somebody get here for the first time and they step onto the property and their eyes go big and their jaw drops, that’s pretty cool!

We get to wake up every day and showcase a pretty phenomenal piece of property and a lifestyle that’s available if they choose to live here.”

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You come first at Olive. Always.

We understand that every fertility journey is unique.

We are here to support you every step of the way on your path to parenthood.

olivefertility.com/victoria

6 Fertility Tips to Increase Your Odds of Getting Pregnant Ginevra Mills MD FRCSC, GREI is a a Reproductive Endocrinology and Infertility Specialist at Olive Fertility Centre Victoria.

She is also Assistant Professor in the Department of Obstetrics and Gynecology at UBC. Are you are currently trying to get pregnant, thinking of expanding your family, or planning to freeze your eggs?

Here are some easy lifestyle changes you can make to optimize your fertility.

TIP #1: Take a prenatal supplement

Take a prenatal supplement with at least 1 mg of folic acid. Folic acid helps to prevent neural tube defects such as spina bifida.

TIP #2: Don’t smoke

Smoking can lead to miscarriage, premature birth, and low-birth weight babies, as well as negatively affect your fertility.

TIP #3: Cut back on alcohol

Alcohol is harmful to the fetus. So cut back when you start trying to get pregnant and stop from drinking altogether during the last two weeks of your cycle.

TIP #4: Eat a healthy diet

Studies has shown that a Mediterranean style diet may increase the chances of getting pregnant—especially with women who have problems with ovulation, or a condition called polycystic ovary syndrome (PCOS).Try to have at least 5-10 servings of fruits and veggies every day. Choose unrefined carbohydrates (whole grains) and good fats like olive oil. Eat a variety of protein sources, such as beans, nuts, seeds, lentils, poultry, and fish.

TIP #5: Watch your weight

Women with a body mass index (BMI) of under 19 or over 32 have a lower chance of getting pregnant and an increased risk of miscarriage. If you are overweight, just losing 5-10 pounds can significantly improve your fertility.

TIP #6: Know when you are ovulating

Ovulation problems are one of the most common reasons for women having trouble conceiving. If your menstrual cycle is irregular or far apart (a regular cycle is between 26 and 34 days) then you may not be ovulating regularly.

The easiest way to find out if you are ovulating, and the one I recommend to my patients at Olive, is to use an Ovulation Predictor Kit (OPK) where you pee on a stick, and it measures a surge in the luteinizing hormone (LH) in your urine if you are ovulating. The 12 to 36 hours from the time you test positive for ovulation is the best time to conceive.

Photo credit Jen Steele Photography

Olive Fertility Centre (olivefertility.com) is one of Canada’s leading IVF and prenatal diagnosis centres, with clinics in Vancouver, Surrey, Kelowna and Victoria. We offer inclusive fertility care for those with primary or secondary infertility, LGBTQ2SIA+ persons and people needing donor sperm, donor eggs or surrogacy, egg freezing, and beyond.

Same-Day Virtual Referral Option

Olive Fertility offers patients the option to book a same-day, no-fee virtual referral appointment at olivefertility.com/how-to-book The referral will be automatically sent to Olive Fertility Centre, and a member of our intake team will contact you shortly thereafter to book your fertility appointment.

The only IVF centre on Vancouver Island

The new IVF centre is now open at 545 Superior St. Victoria, BC. 250-410-1664 | olivefertility.com/victoria

lifestyles

Jay Frederick.

It’s hot & cool to entertain with mocktails 66

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Four mixologists shake up the booming non-alcoholic trend WORDS LAURA GOLDSTEIN

X PHOTOGRAPHY LIA CROWE

Sparkle, shine ... and just in time!

M

ocktails, those arty cocktails concocted without alcohol, are making a skyrocketing impact on the drinks market in Canada with an impressive 123 per cent increase in 2023, according to the payment platform Square.

British-owned Seedlip and Canadian companies Sobrii and Village Brewery (CR*FT) are a few examples of entrepreneurial businesses that produce non-alcoholic spirits or beer in hand-crafted small batches, and many of these products are available at your local grocery store. Using pure botanical ingredients like juniper berries, coriander, allspice and star anise to replicate the flavour of either traditional tipples like gin and tequila or herbal and citrus spirits, these products make intensely flavourful mocktails with zero calories and no hangovers.

It was no coincidence that the first mocktail, the Shirley Temple, was invented during American prohibition in the 1930s. The child-friendly, vivid pink-red mocktail is a cloyingly sweet drink named after the feisty child actress who was the biggest movie star of that time. It consisted of ginger ale and a dash of grenadine (pomegranate juice) topped with a maraschino cherry.

Once considered a “girly drink,” today’s mocktails are a no-pressure, healthy alternative to alcohol for everyone who prefers to extend “Dry January” or “Sober October” over the entire year.

“The non-alcoholic beverage and mocktail category is explosive, and it’s honestly so wonderful to see this happening,” says Victoria’s Michael Walsh, a recovery coach and one of Canada’s leading substance-use experts. “I have many clients who are taking a break or quitting alcohol altogether and still have social or work events to attend, and they have a lot of anxiety around it. But many people can still have a great time without alcohol and be in a safe zone,” he says.

Here are a few mixologists stirring up the industry with delicious mocktails.

Shop our collection of holiday favourites; from all things gifting to going out, we have you covered.

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JAY FREDERICK (DR. COCKTAILS) Pretty Not Bad and Jacks, Kelowna

You might not think mocktails would be popular at a sports bar.

However, contrary to popular belief, “people are requesting mocktails on football Sundays at Pretty Not Bad,” says mixologist Jay Frederick, who developed the non-alcoholic menu at both Pretty Not Bad and Jacks venues.

“Guests are requesting mocktails at each location, so we’ve been finding ways to make them just as exciting and unique as our cocktails. There are so many amazing non-alcoholic spirit options on the market right now that the integrity of the drink doesn’t have to change,” he explains. “The visual aesthetic of a mocktail is something we also want to capture, so we get creative with colours and use a variety of garnishes to elevate them. We don’t use any bitters in our mocktails because many are distilled in alcohol. Instead, we’ve been experimenting with using homemade tinctures [concentrated herbal extracts], which we have found to be a fantastic substitute.”

Recipes: Drinking In The Sleigh (cold) and Santa’s Marshmallow Elation (hot)

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Drinking In The Sleigh (cold)

Makes one drink Ingredients: 1.5 oz Lumette LumRum non-alcoholic rum alternative 0.5 oz Abstinence Blood Orange Apéritif 1.5 oz rosemary-infused pineapple juice 0.5 oz Simps Rosemary Syrup 0.5 oz cranberry lime juice Method: Shaken.

Garnish: Flamed cinnamon stick,* rosemary sprig, dehydrated orange, frozen cranberries.

Served: In a Tall Collins glass.

Santa’s Marshmallow Elation (hot)

Makes one drink Ingredients: 3 oz chai tea cider 2 oz Abstinence Epilogue non-alcoholic whiskey alternative 1 oz gingerbread-infused almond milk 1 oz Simps Toasted Marshmallow Syrup Method: Build in mug.

Garnish: Toasted marshmallows,* nutmeg, caramel sauce, gingerbread rim.

Served: Large coffee mug. * Jay suggests using a baker’s torch.

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TREVOR KALLIES Bar and beverage director, Freehouse Collective, Vancouver, and organizer of “The Science of Cocktails,” coming April 11, 2024 at Science World

A ghostly fog of dry ice billows around a face while a mysterious phosphorescent green concoction is swirled inside a glass beaker.

This is no mad scientist’s lair. It’s The Science of Cocktails, Science World’s annual fundraiser that attracts over 1,500 people inside the geodesic dome in Vancouver. It’s organized by award-winning mixologist Trevor Kallies, showcasing Vancouver’s marquee bartenders.

“The non-alcoholic category is super exciting now,” explains Trevor. “We apply a scientific approach to making cocktails at 35 drink stations. For example, using dry ice we create an aromatic fog around the drinks. At another station, using liquid nitrogen, we do flash-freezing of herbs, so instead of muddling mint leaves like you get in a mojito, we get a powder that adds a much more intense flavour. And all the chlorophyll gives a bright vivid green colour.”

Recipes: Stay-Cation (cold) and Hot “Gin” Punch (hot).

Stay-Cation (cold) Makes one drink

Ingredients: ½ oz passionfruit puree 2 oz peach juice (Ceres) ½ oz lime juice ½ oz simple syrup soda 1 mint sprig

Trevor Kallies.

Hot “Gin” Punch (hot) Makes five drinks

Ingredients: 500 ml Seedlip Spice 94 non-alcoholic spirit 750 ml Edenvale Premium Reserve non-alcoholic Pinot Noir Mulling spices: 4 clove (whole), 4 star anise (whole), 2 cinnamon sticks (broken into four-inch pieces) 1 g fresh grated nutmeg 3 chamomile tea bags Lemon (peel from ½ a lemon plus garnish) Orange (peel from ½ an orange) Method: Add all ingredients to a pot. Warm on medium heat until it reaches desired serving temperature (do not boil—liquid should be drinkable temperature when poured into mug or cup).

Garnish: lemon wheels (other half of lemon sliced into wheels) and orange wheels (other half of orange sliced into wheels).

Method: Build in a glass and top with soda. Gently stir.

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GRANT SCENEY Creative beverage director, Fairmont Pacific Rim, Vancouver

“Mocktails are all about the senses because we taste with our eyes,” affirms Melbourne-born Grant Sceney from behind the Fairmont’s upstairs Botanist Bar. The award-winning mixologist, with the nose of a perfumer, has Grant Sceney. travelled to 28 countries, working in the bar industry for 17 years. He was instrumental in developing the hotel’s cocktail lab and the cocktail program in the Lobby Lounge.

“When designing a mocktail, I like to look at the end product first.

So, I think about my clientele. If it’s the holiday or winter season I know they might be cold coming in from outside, so I’ll create something hot that they can wrap their hands around. Secondly, the holiday season inspires nostalgia and I like my mocktails to reflect those flavours and colours that we associate with that time of year.

I’m really inspired by the natural bounty of herbs, fruits and spices, especially from our Pacific Northwest, and we work directly with the farmers who plant the seeds and then forage for us.”

Recipes: Cranberry Christmas (cold) and Blueberry Toddy (hot).

Cranberry Christmas (cold) Makes one drink

Ingredients: 30 ml cranberry chai cordial 30 ml lemon juice

30 ml soda water 30 ml ginger beer Method: Build all ingredients into tall glass, give gentle stir to combine. Gently add ice, top off with extra soda and ginger beer if necessary.

Garnish: Mint sprig, 2 frozen cranberries with dusting of no-melt icing sugar Served: Tall Collins glass.

Blueberry Toddy (hot) Makes one drink

Ingredients: 30 ml blueberry and thyme oleo* 10 ml honey

30 ml lemon juice/peel 60 ml hot water

Method: *Make the blueberry and thyme oleo ahead of time: In a pot, muddle the blueberries and lemon peel with thyme and water. On low heat, gently muddle to break up blueberries and lemon oils, add sugar to taste, and remove once sugar is dissolved. Once combined, move to food-safe sealable container and let rest for 12 hours at room temperature. It’s important to let the oils of the lemon peel and blueberries absorb into the sugar and not be heated into it. It’s a slow flavour extraction method. Then strain and rebottle. Label and date. Keep refrigerated. To serve, build all ingredients into a pre-heated teacup, and give a gentle stir with a spoon to combine.

Garnish: None.

Served: Vintage teacup and saucer.

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Sobriety in the Highlands (hot)

KRISTINE OSACHUK

Makes one drink

Beverage director, Boom + Batten, Victoria

Once a male-dominated industry, the mixology scene is seeing more and more women shaking things up with an eye for detail and emphasis on creativity.

“I’ve really seen a change in what men and women are ordering,” says Kristine Osachuk, an award-winning wine director. “Before, men might order a non-alcoholic beer Kristine Osachuk. and women a fancy soda.

But now there is so much more variety in all the non-alcoholic spirits and it’s possible to create great mocktails with them, so it’s really become a 50-50 split. I do think that customers need to be aware that the pricing for mocktails is about the same as for alcoholic cocktails because the labour and ingredients are expensive. It takes specialized craftsmanship to create non-alcoholic spirits. I have so many new ideas for fall and winter mocktails, like a coffee nightcap, adding a fabulous non-alcoholic velvety stout by CR*FT and taking an Irish or Scottish coffee to a whole new level. And don’t forget the whipped cream!”

Recipes: Sobriety in the Highlands (hot) and A Gin-ius Disguise (cold)

Ingredients 1.25 oz Lyre’s Highland Malt non-alcoholic whisky 3 oz cold brew concentrate 0.75 oz CR*FT non-alcoholic velvety stout 0.25 oz maple syrup Whipped cream Cinnamon Method: Heat a specialty coffee glass by filling with hot water, heat up the cold brew concentrate in a saucepan or with a steam wand on an espresso machine, and empty the specialty coffee glass. Add the Highland Malt, CR*FT stout and maple syrup to the glass. Add the heated cold brew concentrate.

Garnish: Top with whipped cream and a sprinkle of cinnamon.

Served: Coffee glass.

A Gin-ius Disguise (cold) Makes one drink

Ingredients 5-6 basil leaves 1 oz Lumette Bright Light non-alcoholic gin 0.5 oz lime juice 0.5 oz elderflower cordial Zero Lush non-alcoholic sparkling wine Method: Add basil leaves, Lumette, lime juice and elderflower cordial to a shaker tin, muddle the basil, add the ice and shake. Pour into a glass, add more ice and top with Zero Lush sparkling wine.

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7478 Mark Lane Victoria, BC

$14,900,000

The setting at Ocean Enclave between the sculptured gardens and the sparkling sea, transmits a sense of peace & tranquility. Oceanfront property encompasses 6.8 acres and captivates at every glance. Exquisite custom built home and guest cottage are a masterful work of West Coast Architecture.

This expansive property offers resort-style living year round, including multiple oceanfront patios, a 60 foot dock, helicopter pad, walking trails, gardens and spectacular sunsets year round.

2475 Tryon Road $2,399,000

Sweeping ocean views from this immaculately maintained waterfront home. Main floor living. Generously sized principal rooms, with over 3,000 sq ft of living space. Outside, a wrap around deck for continuous indoor/ outdoor living. Expansive patio areas, including a covered section contribute to year round outdoor entertaining. Over an acre of park like yard filled with mature trees & beautiful landscaping leads down to the private deep water dock

North Saanich, BC

$4,380,000

Stunning, oceanfront, custom-designed estate embodies West Coast style & artistic architecture. Designer interior with a desirable open floor plan & soaring ceilings. Sweeping Ocean, Mountain & Island Views. Attention to detail throughout this spacious and elegant 3 bed, 3 bath home, provides a refined space for hosting friends and family. Situated on the prestigious North Saanich waterfront surrounded by nature’s beauty this is a boater’s & kayaker’s dream property.

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

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

FEATURED LISTINGS 2576 ARBUTUS RD | ARBUTUS | $3,199,000

2570 ESPLANADE | OAK BAY ESTEVAN | $4,700,000

6 BEDS | 4 BAT HS | 3,6 49 SQ F T | 10,0 45 SQ F T LOT

3 BEDS | 4 BAT HS | 3,508 SQ F T | 10,559 SQ F T LOT

4291 GORDON HEAD RD | ARBUTUS | $5,250,000

1239 TATTERSALL DR | MAPLEWOOD | $2,100,000

5 BEDS | 5 BAT HS | 3,828 SQ F T | 1.87 ACRE LOT

3 BEDS | 4 BAT HS | 3,394 SQ F T | 6,189 SQ . F T. LOT

3355 MIDLAND RD | OAK BAY UPLANDS | $8,900,000

PH1802 - 960 YATES ST | DOWNTOWN | $2,999,995

5 BEDS | 12 BAT HS | 13,975 SQ F T | .99 ACRE LOT

2 BEDS | 2 BAT HS | 1,513 SQ F T

404 - 430 PARRY ST | JAMES BAY | $1,449,000

103 - 1440 BEACH DR | SOUTH OAK BAY | $1,225,000

2 BEDS | 3 BAT HS | 1,50 4 SQ F T

2 BEDS | 2 BAT HS | 1, 455 SQ F T | 1,74 8 SQ F T LOT

THE PERFECT PLACE TO ENJOY THE HOLIDAYS

1307 TRANSIT ROAD | SOUTH OAK BAY | $4,375,000

Remarkable French-countr y-home style new-build 5 BEDS | 5 BAT HS | 4,512 SQ F T | 6,851 SQ F T LOT

Warm wishes from my family to yours this holiday season.

JASON BINAB

PERSON A L RE A L ES TAT E C ORP OR ATION

JASON.BINAB@THEAGENCYRE.COM 250.589.2466 THE AGENCYRE.COM

101-960 YATES STREET, VICTORIA, BC V8V 3M3 A N IND E P E ND E N T LY O W NE D A ND O P E R AT E D F R A N C HISE E .

7796 WEST SAANICH RD

$2,490,000

3010 SPRING BAY RD

$2,890,000

3550 BEACH DR

$4,199,500

3240 NORFOLK RD

$2,590,000

4203-2829 ARBUTUS RD

$1,485,000

159 ROBERTSON ST

$3,950,000

AN UNRIVALLED REAL ESTATE RESUME WORKING DIRECTLY WITH YOU THROUGHOUT EVERY TRANSACTION

Lisa’s success stems from her genuine care and attention, market expertise, adaptive marketing strategies, and above all, a mastery in the art of negotiation.

“Regardless of the price point, every transaction is a priority and every client deserves my full attention throughout the process.

YOUR SUCCESS IS MY SUCCESS”

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lisawilliams.ca * Pe r s o n a l R e a l E s t a t e C o r p o r a t i o n

Rockland Modernist 1750 Patly Place $2,280,000 Nestled at the end of a leafy Rockland cul-de-sac, this architectural gem exudes international appeal. The custom 3,400 sq.ft. home features a light-filled two-storey central atrium. Flexible 4-bedroom, 3-bathroom layout with a suite for in-laws or additional income. An incredible location across from GNS school & near to Government House.

Cordova Opportunity 5 lots in Cordova Bay

Majestic “Wynyates” $13,500,000

1952 Runnymede Avenue

Meticulous Arbutus Rancher $2,400,000

2233 Lifton Place

$1,550,000

Located in the Village Primary Growth Area, this offering

Elegant, 5,166 sq.ft. 1912 heritage home gracefully

This pristine, one-level 1,864 sq.ft. home has been

includes a fully equipped oceanfront restaurant, plus

modernized with a gorgeous self-contained 2-bedroom

lovingly updated and offers an ideal layout with

a 3-lot mixed-use development site.

suite on the lower level.

established gardens providing an attractive outlook.

MACLEOD GROUP macleodgroup@sothebysrealty.ca

“We believe every home is a mansion regardless of size, location or price.”

Kirsten MacLeod

Shaelyn Mattix

Glynis MacLeod

Sales Associate

Sales Associate

Personal Real Estate Corporation

250.686.3385

250.908.0184

250.661.7232

macleod-group.com

sothebysrealty.ca

Sotheby’s International Realty Canada, Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal.

OCEANFRONT RETREAT CURTEIS POINT | NORTH SAANICH $3,999,000 Luxurious contemporary residence situated on 0.8 acre, offering the ultimate in construction and design. Presenting a lifestyle opportunity close to marinas, ferry and airport!

Leslee Farrell, Associate Broker 250.514.9899 leslee@lesleefarrell.com

VIDEO

Kristel Walker, Realtor® 250.888.1503 kristel@kristelwalker.ca

lesleefarrell.com Macdonald Realty Ltd. 755 Humboldt Street, Victoria, BC V8W 1B1

250.388.5882

Helping you make the right decision.

FE ATURED LISTINGS

$2,850,000

$6,500,000 2518 Shoreacres Road, Sidney

mls # 934616

985 Dogwood Road, North Saanich

$2,750,000 11665 Jupata Way, North Saanich

mls # 944024

$2,499,000 4621 Cordova Bay Road, Saanich

$2,350,000 4623 Cordova Bay Road, Saanich

Chace Whitson REAL ESTATE GROUP

mls # 947547

cel · 250 818 9338 tel · 778 426 2262

mls # 946611

mls # 947546

$2,100,000 10861 Greenpark Drive, North Saanich

Chace@ChaceWhitson.com ChaceWhitson.com

mls # 945810

KRISTA V AND MARK G TEAM

Krista Voitchovsky, P.R.E.C. Real Estate Advisor 250-888-3256 | krista@kristav.ca

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

ew g N istin L

303 -760 Johnson St., Downtown Victoria 1 bedroom 1 Bathroom Condo $499,000 MOVE RIGHT IN FULLY FURNISHED! Welcome to the Juliet, a modern downtown, steel & concrete PET FRIENDLY building. This lovely 1 bed,1 bath home is bright, spacious, south facing and is one of the LARGER 1 bedroom floor plans in the building. Bamboo flooring in the main living area, large wall-to-wall windows in the living & bedroom, in-suite laundry & a storage locker on the same floor!

The kitchen has granite countertops, stainless steel appliances & a large peninsula with bar seating. The dining area, currently with a desk, could fit a decent size table. The living room accesses a Juliet balcony & has a barn style door into the bedroom with space for a KING bed. A walk-through closet leads to a 4pc bathroom, a great feature of this floorplan. AMENITIES: bike storage & rooftop common area with BBQ’S & stunning views.

LD O S

3190/3192 Mars St., Victoria/Mayfair $1,199,000 4 Bedroom, 3 Bathroom Duplex King of the hill! Located at the end of a no thru street, this private, legal nonconforming up/down duplex sits atop Peacock Hill with wonderful mountain,city and distant oceanviews. This home is full of potential, inside and out, and does not have any tenancies in place! Upstairs is a bright, well laid out 2 bed 1 bath unit with open kitchen/living area and hard wood floors. A spacious living room, with opening skylight, has access to a SW facing 200 sqft deck. Bring your design ideas to the main level with 2 beds including a full bathroom & 2 piece ensuite. Original wood floors throughout are in good condition. The large & cozy living/dining room takes you to a bright 200 sqft solarium.

kristavmarkg.ca

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

K

rista V and Mark G are a mother-son team with a combined total of 17 years experience advising in the buying and selling of real estate in the Capital Region District. Krista and Mark pride themselves on their outstanding customer service and client communication, providing the highest standard of service to their clients regardless of price point. Every listing is treated with premium services, high quality photography, video or 3D tour, and and high quality glossy brochures. The goal of the team is to put every listing in the best possible light to get as many buyers through the home as possible, living in a digital world the online presence of listings is so important to make a lasting first impression on buyers.

LotBLandsEndRoad.com

681CainsWay.com

2 BED | 3 BATH | 2,637 sq.ft. | $4,728,324

5 BED | 3 BATH | 3,147 sq.ft. | $1,599,000

Your opportunity to own a custom built oceanfront dream home that will offer an unparalleled living experience with stunning views and luxurious finishes. Plans provided by Alair Homes, you will have a spacious floor plan and elegant design that seamlessly combines modern aesthetics with timeless charm.

Introducing spectacular city, valley, mountain and ocean views, this East Sooke beauty offers privacy and solitude. Nestled on a stunning 1.25-acre lot, this custom-built 5 bedroom 3 bathroom home is a true gem! Located in the coveted East Sooke area known for its exceptional beauty.

www.1220MacdougallRoad.com

www.156KitchenRoad.com

250.386.8181

Vancouver Island’s #1 RE/MAX Team

RonNeal.com

Happy Holidays & Best Wishes for 2024

Here’s to a Peaceful Holiday Season and a Bright, Healthy New Year.

Thank you for trusting me to help establish new homes & foundations for your future.

629 Sentinel Drive | $1,425,000 | MLS 948657 3,105 sq ft, 5 bed, 3 bath home

This bright, level-entry open concept 2019 Mill Bay home features oak flooring, Kitchenaid appliances, a walk-in pantry, quartz countertops, Napolean gas fireplace, tankless hot water on demand, double garage, covered patio and bonus roughed-in suite.

PATRICK ACHTZNER

Pemberton Holmes Ltd - Sidney

NICOLE BURGESS 250-384-8124

patrick.achtzner@gmail.com 250-656-3486

nicole@nicoleburgess.com

MICHAEL TOURIGNY

REALTOR® & Sales Associate

Extraordinary people live in extraordinary homes.

192 Spinnaker Drive, Mayne Island PRICE: $3,190,000 BED: 3

BATH: 3

MLS® #936332 2,617 SQ.FT.

E.&O.E.: This information is from sources which we deem reliable,but must be verified by prospective purchasers and may be subject to change or withdrawal.

Sotheby’s International Realty Canada is Independently Owned And Operated.

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0.79 ACRE

YEAR BUILT: 2013

mtourigny@sothebysrealty.ca

|

250.514.6457

Sophia Briggs PERSONAL REAL ESTATE CORPORATION

Warmest wishes to you & yours this holiday season From the Coastal Living Collective team As a group of Realtors with over 30 years of combined Real Estate experience in Victoria, let Coastal Living Collective help guide you through the Real Estate web.

Looking for a Real Estate connection in Edmonton?

Now offering representation in Alberta, aiding clients in cross-province sales and moves.

SOPHIA.BRIGGS@THEAGENCYRE.COM 250.418.5569

Rebecca Barritt REALTOR®

REBECCA.BARRITT@THEAGENCYRE.COM 250.514.9024

Erin Smith REALTOR®

ERIN.SMITH@THEAGENCYRE.COM 778.989.8596

CLCREALESTATE.COM 250.592.1042

Nancy Stratton REALTOR®

NANCY.STRATTON@THEAGENCYRE.COM 250.857.5482 (VICTORIA) 780.263.5481 (EDMONTON) NANCYSTRATTON.COM

THE AGENCYRE.C OM 2185 THEATRE LANE, VICTORIA, BC V8R 1G3 AN INDEPENDENTLY OWNED AND OPERATED FRANCHISEE.

food and feast

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HOT

shot

Warm up your wintertime feast with a hint of heat WORDS ELLIE SHORTT PHOTOGRAPHY DON DENTON

Some like it hot. I like it simple—especially when it comes to festive meals amid the many merry demands of the holiday season. The great news is that just by adding a bit of kick, otherwise basic dishes can be transformed into interesting sides or memorable mains that will have friends and family asking, “What did you put in those mashed yams?”

Luckily for everyone’s Yuletide effort output, the answer truly is “oh, just a dash of…” There doesn’t have to be a laborious list of obscure ingredients and unattainable techniques that often accompany the casual deception of “It’s really so easy, you just…”

And my secret simple ingredient in the colder months? A hint of heat.

Hot peppers in their various forms, whether powder, flakes, pastes or oils, are, of course, internationally celebrated for their culinary applications, but are also widely (and historically) integrated into diets for their potential wellness benefits. Preliminary animal research suggests that capsaicin, the compound that gives chili peppers their spicy punch, may help counteract hypertension.

A 2022 umbrella review in Molecular Nutrition & Food Research found a possible link between regularly eating spicy food and reduced risk of death from heart disease and stroke. Some cultures and traditions insist spicy foods increase libido, and there’s a longstanding tale that eating spicy food at the end of pregnancy may assist in bringing on labour. It’s important to note that all these thoughts and considerations, whether studied in labs or passed down through generational wisdom, refer to “moderate” spice levels. Going overboard with the “Scovilles” can cause serious side effects, not to mention some uncomfortable digestive upset.

So, what exactly do I mean by “Scovilles?” The Scoville scale measures the hotness of peppers in units known as Scoville heat units (SHU), named after Wilbur L. Scoville, who developed the Scoville organoleptic test in 1912, while attempting to find a suitable pepper to use in a heat-producing ointment.

The scale is used to measure the amount of capsaicin, the chemical compound found in peppers that gives them their

warm up this winter in our waterfront cafe

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RESIDENTIAL/COMMERCIAL Gautam Arora

Licenced Realtor, Pemberton Holmes

250.384.8124 | AroraRealty.org

Established 1887

Gautam Arora Personal RealEstate Corporation

Let’s Celebrate being together this year

1 Name | 1 farm 4 unique dining locations Downtown victoria | Bistro | commons Sidney by the sea | pier | cafe & market Celebrate with us | visit 10acres.ca | or email info@10acres.ca

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However you season things this holiday season, I suggest warming up your winter from the inside out with these seriously simple recipes that offer a delightful and delicious kick to your holiday spread, and most importantly, allow for more time to focus on heart-warming experiences of spending time with loved ones around the table. piquant heat and what makes your tongue burn, body sweat and ears tingle. To determine the Scoville heat unit, an alcohol extract of capsaicin oil from a dried pepper is mixed with a solution of water and sugar to the point where a panel of human taste-testers can no longer detect the heat. The pepper is then assigned a SHU with regards to the dilution required for the “burn” to become unnoticeable.

With that said, that the human palate varies widely from person to person, which makes the Scoville test rather subjective and arguably inaccurate, and individual preference and tolerance is always a consideration when exploring the type of pepper, and how much of it to add to your dish.

Either way, all the peppers showcased in these dishes feature relatively low SHUs. The cayenne that accompanies the Brussels sprouts has an SHU of 30,000 to 50,000. The chipotle found in the mashed yams has an SHU of 5,000 to 10,000.

The ancho sprinkled into the chocolate bark has an SHU of 1,000 to 2,000. Harissa paste is often made with a combination of peppers, including Baklouti, which have a relatively circumspect score of 4,000 to 5,000 SHUs. It’s worth noting as well that the amount of heat used in each of these recipes is on the mild side of things for those wanting to start on the more cautious spectrum of spice. If, of course, you have a higher heat intensity tolerance, simply up the powder or paste indicated to the point of your spiciness satisfaction.

However you season things, I suggest warming up your winter from the inside out with these seriously simple recipes that offer a delightful and delicious kick to your holiday spread, and most importantly, allow for more time to focus on heart-warming experiences of spending time with loved ones around the table.

Honey Harissa Brisket

F t s e east n i F

Prep time: 5 minutes Cooking time: 10 hours Makes about 6 servings Ingredients 4-5 lb beef brisket 1 tsp sea salt Freshly cracked black pepper 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground fenugreek

1 tsp ground turmeric 2 garlic cloves, peeled and minced ¼ cup apple cider vinegar ¼ cup harissa paste ½ cup honey 2 tbsp pomegranate syrup

Directions To make the rub, combine the cinnamon, cumin, fenugreek and turmeric, and mix until well-combined. Sprinkle the salt and some pepper over the whole brisket, and then lightly massage the rub all over it. If time permits, leave for 30 minutes to 24 hours in the fridge.

When ready to begin roasting, preheat your oven to 320 F, and transfer the brisket to a large Dutch oven, or baking dish with a fitted lid.

In a small bowl, mix the garlic, apple cider vinegar, harissa paste, honey and pomegranate syrup. Evenly spread the sauce over the top of the brisket (it’s okay if some runs down the side) and add two cups of water around the edges.

Cover with the lid and bake at 320 F for four hours, and then uncovered for 30 minutes. Baste every hour or so with pan juices, checking every now and then to ensure the liquid doesn’t reduce down beyond a barbecue sauce consistency (add water if it does). I also like to flip it at around the two-hour mark to ensure the most even cook.

Remove the Dutch oven/baking dish from the oven, carefully transfer the brisket to a large pan, and pour the remaining sauce into a small saucepan. Simmer over medium heat until it thickens into a barbecue sauce consistency (if it hasn’t already in the oven).

Turn the oven up to 390 F, return the brisket into the roasting pan, and brush with the reduced sauce, saving some for serving as well. Let the brisket cook for 10 to 15 minutes longer, until the outer surface caramelizes and crusts a bit.

To serve, slice the brisket thinly across the grain, transfer to a serving dish and drizzle with remaining sauce.

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Maple Cayenne Brussels Sprouts Prep time: 5 minutes Cooking time: 20 minutes Makes about 6 servings Ingredients About 0.8 kg / 1.7 lb Brussels sprouts, washed, trimmed and sliced in half ¼ cup extra virgin olive oil ¼ cup pure maple syrup ½ tsp cayenne powder (or more depending on how spicy you like it) 1 tsp sea salt (or to taste) Optional garnish of red chili flakes Directions Preheat your oven to 425 F and line a baking sheet with parchment paper. In a large bowl, toss the Brussels sprouts with the olive oil, maple syrup, cayenne and salt. Spread evenly on your baking sheet and roast for about 20 minutes until cooked to your liking (I personally like them soft, but with crispy edges). Transfer to a serving dish and garnish with red chili flakes.

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Chipotle Whipped Yams Prep time: 5 minutes Cooking time: 20 minutes Makes about 6 servings Ingredients 3-4 large yams (2-3 lbs), peeled and cut into chunks ¼ cup unsalted butter 1 tsp chipotle powder (or more depending on how spicy you like it) 1 ½ tsp sea salt (or to taste) 1 cup soft and creamy cheese (cream cheese, fromage frais, crème fraiche, etc.)

Optional garnish of chopped cilantro Directions In a large pot, boil the yams for 20 to 25 minutes until fork tender. Drain and transfer the cooked yams to a stand-up mixer or a large bowl, if you are using a handheld mixer.

In a small saucepan, melt the butter along with the chipotle powder, and add to the cooked yam. Using the whisk attachment in the stand-up mixer, or with a handheld mixer, whisk the yam on high along with the chipotle melted butter. Add in the salt and cream cheese (or whatever soft creamy cheese you’re using) and continue to whip until light and fluffy.

Transfer to a serving dish and garnish with cilantro.

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Ancho Chocolate Bark with Mango and Pepitas Prep time: 5 minutes Setting time: 1-2 hours Makes about 6 servings Ingredients 450 g dark chocolate chips or chunks 1 tsp ground cinnamon 1 tsp ancho powder (or more depending on how spicy you like it) ¼ tsp sea salt ¼ cup to 1⁄3 cup pepitas (unsalted) About 75 g dried unsulphured and unsweetened mango, cut into thin strips or small chunks Directions Line a medium-large baking sheet with parchment paper. Melt the chocolate in a double boiler, stirring frequently until completely smooth. Stir in the cinnamon and ancho powder until completely incorporated.

Spread the melted chocolate out on the parchment paper-lined baking sheet using a spatula. Evenly disperse the pepitas and mango slices, and sprinkle with the salt.

Allow to harden for one to two hours (cooling in the fridge is the best option).

Break into pieces and store in a sealed container in the fridge or freezer.

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Life enjoyed your way.

“The best way to spread Christmas cheer is singing loud for all to hear!” ~ Elf, Will Ferrell ...and Happy New Year from all of us at Trillium Communities.

Locally Owned & Operated | 250.383.6509 | trilliumcommunities.com

travel

breathtaking, life-changing, On Acircle-of-life experience in the safari heart of South Africa WORDS LAUREN KRAMER

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X PHOTOS COURTESY DULINI MOYA

BUILT FOR LIFE, BUILT FOR BEAUTY | ESTABLISHED IN 1980 |

T

he air is thick with humidity and the shrill cry of cicadas the day we arrive at Dulini Moya, a private lodge in South Africa’s Sabi Sands Nature Reserve. Sweatsoaked clothes stick to clammy skin as my daughter and I climb into a Land Rover, excited at the prospect of our first game drive. We haven’t even started the engine before the jungle offers its first clue in our search for wildlife: a clucking sound coming from the trees above us.

“That’s a monkey,” says our guide, Riaan Botha, pointing upward at the wizened face of a vervet monkey who is gazing at the dry riverbank. “Chances are there’s a leopard nearby and he’s alerting the troop.”

The monkeys’ warning sounds follow us as we exit the lodge gate, and within seconds we see her: a young female leopard walking slowly towards us and into the bush. We follow her in the vehicle, so close we can see the texture of her tongue as she laps water from a small waterhole. Completely undisturbed by our presence, she stops for a rest before venturing on.

Sabi Sands is a 60,000-hectare private game reserve created in 1945, when 14 neighbouring landowners moved their cattle elsewhere, eliminated hunting and reintroduced wildlife

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to the area. Over the years, as new owners took the helm, they built luxury boutique lodges where guests could experience private, exclusive wildlife safaris.

The reserve shares an unfenced border with the famous Kruger National Park, and while wildlife moves freely between the two parks, the same isn’t true for human visitors. Millions of guests visit Kruger each year, and the roads are often congested. By contrast, the boutique lodges in Sabi Sands accommodate just six to eight guests at a time, which means the gravel roads are ours and ours alone as we search for wildlife. Our guides also have the freedom to venture off-road to deliver close-up animal encounters—the kind you’d never get on a self-driven safari.

A storm is brewing, and distant thunder rolls across the sky as we drive on. We pass a herd of female elephants with their young, stopping to watch them feed. Again, we are so close to these massive creatures that we could easily reach out and touch them. But this is the African wilderness, and we’re under strict instructions to stay seated and still in the vehicle. The elephants, completely aware of our presence, are unperturbed.

“It’s the buffalo I’m more worried about,” Riaan admits as we drive on, passing a couple buffalo who stop feeding and peer at us sternly beneath their stately horns. “Most animals want to avoid a confrontation—but male buffalo can be unpredictable, grumpy and aggressive. Once they commit to a charge, nothing will stop them short of a bullet, and it would have to be right between the eyes.”

Riaan carries a rifle just in case, but in 10 years of guiding, he’s never once had to use it. As dusk descends, we stop for drinks on the banks of a dam, sipping liqueur on ice as we watch the backs of several large hippos emerge from the muddy water. When a hyena approaches the water’s edge for a drink, they object loudly, voicing their displeasure with loud, guttural grunts and parting their jaws to reveal cavernous pink mouths.

“They pose no danger unless we block their path,” Riaan says.

“But avoid the water’s edge, because a very large crocodile lives here.”

We drive back to the lodge for dinner as lightning illuminates the sky, pausing only to admire the towering legs of a female giraffe.

As she gazes from under long lashes in a single direction, Riaan murmurs that she may have seen a predator nearby. The next day

DECEMBER 2 – 23, 2023

“PURE ” MAGIC —CBC we learn he was spot on: her newborn giraffe calf had been dragged into the bush by a pack of hyenas.

Darwin’s “survival of the fittest” theory is laid bare on an African safari, where only the fittest and fastest survive. Over the next three days we see a buffalo with a bleeding, lacerated tail and a lion with an open wound—telltale signs of violent encounters with other predators. We touch the skull of a buffalo taken by lions a few months earlier, its remnants licked clean by hyenas and vultures.

And we see the limp body of a young impala killed by a leopard, its body dragged high into the branches of a tree where the leopard will return to finish its meal. There is logic, necessity and a brutal beauty to the cycle of life here, and the ability to glimpse it in process is spellbinding.

We settle easily into the magical rhythm of a safari, starting with 5 am wakeups to tea at the lodge, the vervet monkeys scampering in the treetops above us, waiting for a chance to snatch muffins from the breakfast basket. The game drives leave at 6 am, just as the jungle begins to stir. It’s a time when the air is filled with bird song and the flash of their iridescent colour, and the heat has not yet lulled the animals into a state of lethargy. The day’s second game drive begins in the late afternoon, as the animals begin to stir, roused from the heat of the day and ready to pursue their next meal.

Riaan and our tracker keep a careful eye on the ground, noting the direction and size of animal tracks, the clues in the daily detective journey of finding the animals. The tracks tell us a herd of buffalo passed through the night before, and that the lions were circling them. We start looking for the pride, but long before we find them, there are so many reasons to stop, listen and watch.

We spot two giraffes munching on the thorny branches of acacia trees, and learn how the acacia trees raise their tannin levels if they’re being over-eaten, to encourage the giraffes to move on. We watch the red-billed oxpecker birds that hop along the giraffes’ backs, necks and underbellies, eating ticks and dead skin. And we see the African dung beetle push a perfect circle of elephant dung along the path as it prepares to lay its eggs inside.

When we find the lion pride, most of the big cats are fast asleep, their bellies bloated from an overnight feast. We gaze, mesmerized, at the strength in the cats’ massive paws. A young male walks past us, so close we can hear its panting breath and see the blood stain on

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its chin. Another lion chews on the last remnants of the kill, licking the meat off the bone as a hyena hovers nearby, waiting for its turn at the carcass.

One afternoon we follow rhinoceros tracks until we run straight into a shy male rhino. He watches us carefully from the bushes, giving us only the briefest glimpse of his hornless face. The rhinos are darted from helicopters every 18 months, and their horns are removed in a methodical strategy to save them from the greed of poachers. “The horn removal also helps when two rhinos get into a fight,” Riaan explains. “Without horns they don’t inflict as much damage to each other.”

Back at the lodge, we spend leisurely afternoons in our private plunge pool, watching elephants and kudu as they move along the dry riverbank before us. We dine on sumptuous food, converse with other guests over drinks in the sprawling leather couches and scroll through our cameras to feast on the day’s photographic highlights.

At candlelit dinners we enjoy sophisticated, wine-paired meals, listening as visiting winemakers from the Cape discuss their viticulture. And at bedtime we are escorted to our chalets by staff—just in case we encounter an animal on the path—slipping into four-poster beds decked in fine linens.

Game drives in the African bush demand patience, and offer no guarantees of wildlife sightings. Some drives are long and yield few sightings, while others are a frenzy of activity, animals appearing around every corner. On our last day, we head off road, our cruiser lumbering through the bush over boulders and fallen trees, until we reach a tree where a leopard cub rests high up in a branch. We watch as he looks around in search of his mother, who has likely disappeared for as long as a day or two as she hunts.

“When she’s made her kill, she’ll drag it into a tree and then come back for the cub,” Riaan explains. “Until then, that cub will wait in those branches, where it’s safe from the lions.”

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At Sabi Sands we’ve been whisked away on a timeless journey, watching in stunned silence at the grace and beauty with which life unfolds in the wild.

We pull over on the banks of a dam for tea, admiring the work of weaver birds as they reinforce the nests they suspend from tree branches. A pod of hippos is grunting, just their backs visible above the water, and around us the jungle is thrumming with activity, as animals feed, build, hunt, rest and care for their young.

Riaan gestures to the other side of the dam where a group of impalas is prancing, graceful, light and delicate as ballerinas.

“Can you think of a better place to be?” he asks.

Truth is, we can’t. At Sabi Sands we’ve been whisked away on a timeless journey, watching in stunned silence at the grace and

beauty with which life unfolds in the wild. Elephant bulls in their sexual prime competing for the attention of the females in a herd.

Lions, fighting for territory and dominance, often until the death.

Kudu and impala feeding in grassy meadows, always alert to the possibility of danger.

It’s a breathtaking, life-changing experience to see this up close, and we leave feeling grateful that whatever the state of our chaotic world, this rugged landscape and the animals and birds that live here remain protected.

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secrets and lives — AND THE 7 SINS with ROSS TAYLOR WORDS ANGELA COWAN

X PHOTOGRAPHY LIA CROWE

W

ith his name on the sign, Ross Taylor is perhaps best known for owning Gabriel Ross, Victoria’s go-to purveyor of modern and luxurious furniture, lighting, decor and accessories. He’s spent more than three decades as an influential player in Victoria’s design community.

Born in Ottawa, Ross moved out to Victoria with his family when he was 13 and quickly became a heartfelt islander.

He was a year out of high school—“At that age, I was just straight up floundering,” he laughs—when a new local trade school offered him a spot in their fine upholstery program.

Although he hadn’t had any particular passion for the craft up to that point, Ross quickly took to the program.

“I got on really well with the instructor and I did really take to

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the technical aspect of pattern-making and sewing,” he says.

Ross did so well that the school ended up hiring him on as a teacher’s assistant, where he worked for several years until Camosun College took over the program.

“They chose to start fresh and so all the equipment came up for sale,” he says. “At that point I was 21 years old, and I went to the bank and my mother co-signed a $10,000 loan for me.”

He came away with all manner of sewing machines, compressors, racks and other equipment.

“Then I opened a shop and I was thrown into business.”

Ross spent about 10 years developing his skills, crafting furniture and experimenting with design. Then, in the mid-’90s, he joined forces with another Victoria-based furniture maker and designer, whose middle name was Gabriel. The pair found a space on Bay Street with a great showroom and officially opened Gabriel Ross.

The 7 Sins ENVY:

Whose shoes would you like to walk in?

Gabor Maté for his ability to see the beauty in broken people and for his desire to explore healing. My partner Lisa calls him her “other boyfriend” so it would be a win-win.

GLUTTONY:

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

Brasserie L’Ecole’s French onion soup! So many years were lost not realizing it was on their menu.

GREED:

You’re given $1 million that you have to spend selfishly.

What would you spend it on?

A huge workshop, shop equipment and tools to do all the things, and the time to learn to use them all. Even better if they arrive with talented people to teach me how to use them all.

WRATH:

Pet peeves?

It’s always been people who don’t live up to their potential. Although I’m learning that I need to replace “don’t” with “can’t.”

SLOTH:

Where would you spend a long time doing nothing?

Quadra Island.

PRIDE:

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

The relationships that I’ve made through my work and play—the people I work with and all of the people I’ve met in business, doing what they love and doing really cool things.

LUST: Ross Taylor in his 1962 Ford Falcon Ranchero.

What makes your heart beat faster?

A perfectly executed classic car interior. And a Louis Poulsen PH 5 suspension lamp.

Within about six months, the partnership ended, explains Ross, but the name stuck, and the company began to innovate in the design and furniture industry.

Gabriel Ross went on to partner with Herman Miller, which opened the doors to a stream of other iconic brands, and soon grew large enough that the manufacturing side split off into an independent company. Ross developed Fawcett Mattress with Duane Franklin around 2010, offering natural, highly sustainable, Victoria-crafted mattresses. In 2014 he partnered with former Gabriel Ross employee Chris Rothery to form Chester Fields, a destination for those who wanted to invest in elegant, design-forward pieces at a more accessible price.

With Fawcett Mattress and Chester Fields both expanding into Nanaimo over the past year, one could be forgiven for thinking Ross might have enough on his plate, but he recently came across an opportunity he couldn’t refuse.

“I’ve been a car guy most of my life. I’ve built a few and I really love the upholstery side,” he says. “A few years ago I was thinking I’d semi-retire, maybe buy a few acres and set up a big upholstery shop.”

And then the Glanford Auto Service Station came available to buy, and Ross went the next day with a group to purchase it. Now renamed G.A.S. Classics, the classic car and hot rod shop employs five full-time journeyman mechanics and has been welcomed into the car community in Victoria.

“Just the other day I was in there sewing, and I just feel so good about this. It’s been a few years in the making. We’re having fun and we have a great group of people,” Ross says, and adds with a laugh, “but I’m failing horribly at semi-retirement.”

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narrative

WORDS BARB BARRY

X ILLUSTRATION SIERRA LUNDY

“There is a side of friendship that develops better and stronger by correspondence than contact…the absence of the flesh in writing perhaps brings souls nearer.”

— Emily Carr

Our understanding of friendship changes as we mature and then grow old. What makes a good friend and oh-so-rarely a “soulmate?” There are no easy answers, except that it takes some fearless decisions, trust, understanding and commitment.

AN EXTRAORDINARY FRIENDSHIP 1 02

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will never forget the day I first met her in the hallway of my Montreal apartment building. She was surrounded by the detritus of her current life and assuring her distressed companion sitting on the floor that everything would be fine. She was tall, imposing, with the most penetrating blue eyes and a great mane of blonde, disheveled hair. She made a humorous remark about their predicament. It made me laugh and I suspected that this person was someone I wanted to know. Her name was Cathy.

It was the end of the 1960s and I was a typical Baby Boomer.

A “follower of the rules,” I had a university degree and a job as a computer programmer. In contrast, Cathy, slightly younger, was on a pleasure trip from Australia, aiming to see and experience as much of the world and its people as possible. Work was not her priority.

I was trudging along day by day, living in a fog, trying to overcome what I thought was a devastating relationship break-up. I had lost my self-confidence and my focus on the future. Cathy knew none of this, but maybe sensed my need, and immediately began to include me in her world.

And what a captivating world it was! She knew people from all over, some with interesting or sketchy backgrounds, and all ages, sexes and relationship statuses. Their common mantra was enjoying life, planning the next party and seeing the world. As the weeks passed, I was happily caught in their web. No one cared about my past. They were non-judgmental and there was a noticeable lack of rules! I basked in Cathy’s irreverent Australian humour, her self-assurance and lack of care in what others might think.

Eventually, Cathy and her friend decided it was time to head to London and perhaps tour Europe.

“What? No! Wait! Stay here!”

I was catapulted into action; I checked my finances and my lease, and decided to quit my job. My parents were incensed, and my father predicted that I—shy and quiet—would be home in three weeks. But with my new-found friend, Cathy, I would prove him wrong. I had no idea of the adjustments and adversities I would face in the year ahead, as Cathy and I explored the world.

The first stop was London, England in the spring of 1969. I joined Cathy in her flat, sleeping in one room with three others—a first blow to my comfort level. On my own, while Cathy worked, I travelled to Wales and to Oxford, staying in B&Bs, and slowly started emerging from my shell.

Eventually, with much naiveté and meagre finances, Cathy and I spurred each other on to try hitchhiking through Europe. There were many others on the road that summer. The youth hostels offered little privacy, with dorm rooms and communal showers.

Cathy enjoyed the camaraderie, while I usually looked for a quiet corner to unwind and read. It was an early indication of our differences.

Along with the good times came some bad times, like hitching in the pouring rain or finding ourselves in a car with someone with whom we were uncomfortable. How careless we were—fearless and undaunted.

We visited the Scandinavian countries, Germany, walked through the Berlin Wall at Checkpoint Charlie, showered in streams and slept by a lake in Switzerland. As my funds waned, along with the novelty of this adventure, I decided to return to England by train and reassess my plans. Cathy continued travelling with some new friends.

Now more confident, bolder and adventurous, I booked a sixweek passage on a ship from London to Sydney, not really knowing

what was to come when I arrived. I visited Italy, the Canary Islands, crossed the equator, touched down in Cape Town, South Africa, crossed the Indian Ocean and finally landed in Australia. Luckily, Cathy was there to meet me as I had just 10 British pounds in my pocket. She whisked me off to a flat she had rented.

At that time in Australia there were more jobs than people. I worked at a stockbroker’s office, while Cathy took a job serving in a bar. We went to parties, bars, the beach, the theatre. For a time, I took a job as a nanny on a sheep station, wanting to see more of the country. Through it all, Cathy and I began to learn much more about each other and discover how different we were. Cathy loved being with people and made new friends easily. I was still coming out of my shell. Our backgrounds were also different. Australia at the time was still very misogynistic, and she was not encouraged at all to pursue university. She grew up with an absent father and went to a Catholic girls’ school. Hence, I believe she considered me intelligent, with my university degree and IT job. Plus, I had a more natural rapport with men.

A year later, I was feeling homesick and looked forward to returning to Canada. My confidence had grown, and I was thinking about the future. But it was difficult to say goodbye to Cathy. We didn’t know when we would meet again, but I promised, with tears in my eyes, I would return when I was 80 to walk a pristine Australian beach with her.

Now comfortable travelling alone, I booked passage on a ship once again, stopping in Hong Kong, the 1970 Japan World Exposition, Hawaii and California, eventually landing back in Montreal with a more confident outlook on life. Cathy had helped me get out of my comfort zone, and I had gone “around the world” physically and emotionally.

Twelve years passed before we were reunited. I was living in the suburbs of Ottawa, married, with a six-year-old son and a fouryear-old daughter. Cathy was travelling again with stops in Canada and Europe. We had moved on in our lives and yet both still hoped for our friendship to endure. So, our communication continues.

Our emails are long and newsy, and we share our thoughts and emotions about our life choices and the worlds in which we each live.

She began working in the film industry, while I became a busy working mother, moving with my husband’s career to the other side of Canada. We accepted, without judgment, our differences, each realizing that, to some, our friendship of over 50 years does not make sense. Still, we share an intimacy which is not based on the amount of time we spend together, but on the point our lives collided on that fateful day so many years ago.

Our understanding of friendship changes as we mature and then grow old. What makes a good friend and oh-so-rarely a “soulmate?” There are no easy answers, except that it takes some fearless decisions, trust, understanding and commitment. I do know that Emily Carr’s profound and wise quotation about friendship has unquestionably proved true for us.

Cathy and I have not reached 80 years yet, but we are getting closer. I am a grandmother, who just celebrated 50 years of marriage. Cathy is a successful film producer, still working. She has never married or had children. But she has many friends and still enjoys and continues to travel. We are still drawn to each other and respect our life choices. She took me around the world and back, and changed my very being, bringing me to become the person I am today. She is one of the most important people in my life, even though we are rarely together. I am forever grateful and amazed that she chose me to be her friend and she is with me in spirit always. I hope we are going to walk together on that pristine beach in the future. boulevardmagazines.com

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behind the story

Boulevard had the immense pleasure of photographing its latest fashion feature at Sundance Guest Ranch near Ashcroft, BC. Our team travelled up the Fraser Valley to a beautiful part of the province that boasts views of waving golden grasses, scrubby wild sage and vast stormy skies. Ranch owner and operator Cynthia Nichols hosted our team and shared a little about the history of the ranch.

She said, “The ranch itself dates back to 1864 on paper, but could be even older than that. It started to operate as a guest ranch in 1955, and my family started coming here as guests in 1966. Our parents bought the ranch in the late ‘70s. We used to come as guests and we now have guests who have been coming here since the 1960s. It’s a special place that has a real spirit, which a lot of people connect with. They feel a great sense of [peace and comfort]. At Sundance, it’s all about horseback riding—we generally run 110 to 120 horses. We have a heated pool, AC and Wi-Fi, but the horses are what it’s about.”

Thank you, Cynthia and your incredible team of wranglers, for hosting our team, sharing your story and being a part of our story.

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PHOTO BY LIA CROWE

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