piece of
in Cobble Hill
meet
DR. RIKI DAYAN MD
Olive Fertility Centre’s New Fertility Specialist
PHOTOGRAPHY Jen Steele Photography INTERVIEW Mairi Campbell
WHERE DID YOU GET YOUR MEDICAL TRAINING?
Dr. Dayan: I did my honours undergraduate degree in biology at UVic. I then went on to complete medical school, and a residency in Obstetrics and Gynecology, at UBC. Following residency, I completed my fellowship in Gynecologic Reproductive Endocrinology and Infertility at McMaster University.
WHAT MADE YOU DECIDE TO SPECIALIZE IN FERTILITY CARE?
Dr. Dayan: I decided to specialize in fertility care for so many reasons. For sure part of it was my own experience with infertility and recurrent pregnancy loss, which helped me to understand how challenging this journey can be. It is a privilege to be part of people’s lives, hopefully for those good, exciting moments, but also for the really challenging moments. I also love this work because it feeds my inner nerd. The use of advanced reproductive technology, which is always evolving, is really exciting. And so, you have to be up-to-date with the literature and know how to apply that knowledge to your patients.
OLIVE FERTILITY IS DEDICATED TO PROVIDING WHOLE PERSON FERTILITY CARE. WHAT DOES THAT MEAN TO YOU?
Dr. Dayan: I believe that whole person care is really understanding that the person sitting in front of you is unique. They come with their own background, their own experiences, their own hopes and desires for the future. And so, just as each person is unique, each fertility journey is unique. I love working with my patients and learning about them, so that we can make a plan going forward that really fits and feels good for them.
HOW DOES IT FEEL TO BE BACK IN VICTORIA?
Dr. Dayan: It’s great to be back in Victoria! As somebody who loves to be outside and in nature, we have everything here—the ocean, rivers, forests, lakes, mountains. I can kayak, hike, ski. But I also get to enjoy the city!
HOXTON
ELECTRIC UMBRELLA TATTOO STUDIO
BLACK RABBIT KITCHEN + ATTIC
BOCCA CAFE
WHITE RABBIT COFFEE CO
Kennedy Stationary Sofa
BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627 info@blvdmag.ca
MANAGING EDITOR Susan Lundy
ASSOCIATE EDITOR Lia Crowe
CREATIVE DIRECTOR Lily Chan
DESIGN Tammy Robinson
Nel Pallay
Maria Lobano
ADVERTISING Mario Gedicke
Vicki Clark
Kara Olson
CONTRIBUTING Lia Crowe
WRITERS Jen Evans
Heidi Fink
Lauren Kramer
Janice Louise
Kaisha Scofield
Ellie Shortt
Chloe Sjuberg
Sharon Styve
Tess van Straaten
Jane Zatyln y
CONTRIBUTING Tony Colangelo
PHOTOGRAPHERS Lia Crowe
ILLUSTRATION Sierra Lundy
CIRCULATION & Marilou Pasion
DISTRIBUTION 604.542.7411
in Cobble Hill
Tel:
We
On the Cover
Photo by Lia Crowe
Camping in a remote area of northwest Vancouver Island one summer, we watched our only neighbours, a couple staying at the far end of the beach, gather mussels from a strip of shoreline rocks.
“If those people are still alive in 24 hours,” my husband Bruce and I agreed, “we’ll do the same.” So, at the first sign of life the next morning, we plucked a bucket-full of mussels from the rocks, cooking them with onions and a dash of white wine on our Coleman stove, right there on the beach. The resulting feast was a little bit of heaven: so simple, so fresh and so tasty.
Food is one of the stars in this edition of Boulevard, and as I thought about this theme, it struck me that some of the best culinary adventures come wrapped in a great story. Whether it’s a meal accompanied by a spectacular view or presented as an astounding work of art, or even if it involves a kitchen disaster—the flavour of the feast is amplified by a good yarn.
This brings to mind a stunning sushi experience we had at Michelin-starred Omakase in San Francisco, where chef Jackson Yu led us through a private dining extravaganza. The quality of the fish—imported directly from Tokyo—the art of the presentation and the otherworldly flavours resulted in a confluence of sushi divinity that was, of itself, story-worthy. However, keeping this memorable meal at top of mind was the moment Yu brought out a bottle of sake and two gorgeous, cobalt-blue, cut-glass sake goblets. At one time, he said, these goblets could be used only by Japanese royalty—and, he added, their hefty price reflected this heritage. As he spoke, there came a shattering crash from the kitchen. Yu excused himself, and returned moments later, his face the colour of sushi rice, as he explained that a server had dropped an entire tray of cobalt-blue sake glasses. (Somehow this eased the sticker shock of the final price tag for that meal.)
Over in London, England, we revelled in a heavenly five-course repast in what was then TING on Level 35 of the towering iconic building, The Shard. Everything about this feast—from the sublime flavours to the sommelier-recommended wine pairings—made it unforgettable. However, three years later, the food itself is a bit hazy (perhaps all those wine pairings), and what really stands out is the memory of dining while perched high above a glimmering, night-time London, and to be honest, the washrooms, where the only thing more stunning than the view was the surprise of plunking down on a heated toilet seat.
tastes and tales
PHOTO BY LIA CROWE
Then there was high tea at the Baccarat Hotel New York, which features 15,000 iridescent crystal pieces and 17 Baccarat crystal chandeliers. These crystals gleamed and glimmered around us as we sipped tea and bubbly. When the food arrived on tiered platters—three layers each of canapés and petit fours presented as bite-size works of art—I said, “There’s no way I can eat all this.” And then I did, etching yet another food-related story into my memory.
Also in New York City, I took my daughters and my mother to an Islanders/ Canucks hockey game at the UBS Arena. Here, I purchased one can of beer and two cans of wine, and almost cried as I tapped my Visa on what amounted to $90 CAD for three drinks. (But at least I had a story!)
A little closer to home, stories and food intertwined at two exquisite restaurants on the west coast of Vancouver Island. At Pluvio in Ucluelet, I sat riveted, watching Chef Warren Barr transform raw ingredients into works of edible art. Here, the food was delicious, but the real story was about the plating, which was a work of art. Here, smoked spruce-flavoured candied salmon arrived on a plate of stones that mimicked a beach setting. It tasted like a campfire at the water’s edge, why shouldn’t it look like one?
Just down the highway in Tofino, The Pointe restaurant at the Wickaninnish Inn likely has the most iconic and beautiful of west coast settings, located seaside on the rocks, with floor-to-ceiling windows overlooking the crashing surf. I have eaten here a few times but most memorable was a dinner with Wickaninnish co-owner and managing director Charles McDiarmid. In addition to the fun of watching the servers, who are impeccable anyway, be extra impeccable around the owner, that meal was noteworthy for the food, of course, but also for the company: because Charles is such a great storyteller, the feast melded into an ocean-like swirl of tastes and tales.
This takes us back to a windswept beach on the north coast of Vancouver Island, where happily, we all lived to tell the extraordinary tale.
Susan Lundy Managing Editor
Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book on humour columns, Home on the Strange, was published in 2021 via Heritage House Publishing.
Photo by Angel Studio
life.style.etc.
JULIE MADDEN, DIRECTOR OF SALES AND MARKETING, PRINCIPLE PROPERTY GROUP PHOTOGRAPHY LIA CROWE
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
Born in Scarborough, Ontario and raised in Barrie.
WHAT HAS BEEN YOUR CAREER PATH?
It’s been an exciting zigzag. After studying fine arts, I never planned on a career in real estate. Yet, by 20, I was hooked, after buying my first rental property. A decade later, I had flipped, renovated and built several more homes. My journey through many different industries enriched my skills, leading me to blend passion for design with building communities.
WHAT ASPECT OF YOUR WORK GETS YOU FIRED UP?
The people. It’s incredibly rewarding to hear future homeowners’ stories and create spaces for their lives. Our projects in Nanaimo are more than buildings; they’re communities taking shape.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
Art and architecture in all forms—modern to classical. I spend much of my free time exploring galleries and iconic buildings around the world.
WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?
Kindness is key. Whether it’s being kind to myself on a tough day or showing a little extra grace to others, it really changes how you see the world and interact with people.
WHICH QUALITY HAS LED TO YOUR SUCCESS?
Curiosity. It drives me both professionally and personally.
WHAT IS GOOD STYLE TO YOU?
Simplicity and authenticity—a reflection of who you are.
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
Casual chic. I stick to tailored basics in neutral tones with pops of colour, balancing style and comfort.
FASHION & BEAUTY
Uniform: Flowy shirt dress, chunky heels, a classic analog watch and sunglasses.
All-time favourite piece: Notch-collar black leather blazer from GAP circa 2001.
Favourite shoes: Dr. Martens oxfords.
Day-bag: Oversized leather hobo bag. Work tool: Moleskine notebook.
Jewellery: Elsa Peretti Bean necklace.
Obsession: Supergoop (Re)Setting Sunblock Powder.
Indulgence: Sunglasses.
Scent: Honey Tobacco Fragrance by Picot Collective.
STYLE INSPIRATIONS & LIFE
Style icon: Nicole Richie. Favourite designer: The Row. Favourite artist: Jenny Holzer.
Inspirational film/TV:
Favourite drink: Bourbon Sour. Current album: The 1975. Favourite flower: Lilacs.
READING MATERIAL
Fave print or online magazine: Dezeen.
Last great read: Red Notice by Bill Browder.
Currently reading: The Art Thief by Michael Finkel.
Spirit-lifter: Good coffee and French pastry.
Fruit salad
Words Janice Louise, Modhaus Interior Design
Consider your summer outfits as a fruit salad: add luscious raspberry red for brightness and peachy orange for warmth against your summery skin. Stir in crisp watermelon until it looks just right. Don’t take your summer style too seriously.
Love Goes Wild Opera Duster by Market of Stars FIG Clothing $148
Herschel Hip Pack in Pink
Athena Heel Cardino Shoes $170
Fruit Salad Dress Archer + Arrow $129
Luxury Topaz and Diamonds #7887 Marsh & Son $4,950
Wildflowers of BC Tee Radway
Words and illusions
Art and math merge in the stunning and unique work of Mark Ollinger
WORDS JANE ZATYLNY X PHOTOGRAPHY LIA CROWE
The Dutch g raphic artist M.C. Escher once said, “For me, it remains an open question whether [this work] pertains to the realm of mathematics or to that of art.” The same question applies to the work of Mark Ollinger, a 35-yearold Chemainus-based sculptor who uses unconventional geometric designs and graffiti art as a base for his artistic practice.
Not only are Mark’s designs unconventional, so too are his tools. When I visited his studio, a massive computer numeric control (CNC) laser cutting machine hummed in the corner, its high-power laser beam flashing as it cut a pattern into a wooden surface. On one side of the studio were pieces of intricately cut wood, waiting to be assembled, while on the other side sat two completed sculptures: a sphere and an obelisk. The sculptures resembled Chinese puzzles or mazes with their tight, geometric designs. There was something so compelling, so unique about these wooden pieces and I wanted to know more about how Mark got his start.
Mark was first exposed to woodworking through his father’s work as a carpenter and, over his career, has combined his knowledge of that trade with his artistic designs. By his early teens, he was creating art daily and working as a freelance graphic designer and silkscreen artist.
“I gravitated towards self-expression instead of team sports,” he said. “I rode skateboards a lot, and I became absolutely obsessed with graffiti, the idea of a single line…and the fact that I could take a word and then turn it into this thing.”
Each of his works uses a letter or words as a foundation for the design and begins and ends with a single line.
“When I was creating graffiti, the word I wrote was apathy,” he said. “I was just over it in school; I was pretty apathetic. But then there was a shift, and I started writing ‘a path.’”
After he graduated from high school, Mark founded Duality Clothing, a skateboard/snowboard apparel company, and continued his daily practice of painting in a Vancouver studio.
“For the next seven years, I ran this business,” he said. “I thought— wrongly—that it was going to free up my time so I could create more art.”
By 2014, Mark had returned to his original passion: creating paintings and sculptural works. I Who Have Nothing, a 243- by 182-cm acrylic and aerosol painting on canvas, is a seminal work from this period that now hangs in his home. A single turquoise line spells out a quote from an influential rap song; the maze appears to rise over a background of burgundy, yellow and gray triangles.
“This is one of the biggest accomplishments in my art career so far,” said Mark. “It took me almost 18 months to make, all by hand.”
As the line weaves over and under itself, it intersects in two places: where it goes over and where it goes under. This, for Mark, represents the visualization of a human lifetime: “Every
As the line weaves over and under itself, it intersects in two places: where it goes over and where it goes under. This, for Mark, represents the visualization of a human lifetime: “Every experience you have, whether it’s negative or positive, creates the opposite down the line.”
experience you have, whether it’s negative or positive, creates the opposite down the line.”
As Mark’s work evolved, the use of digital designs and a CNC laser cutting machine allowed for more complexity in his designs. In 2015 and 2016, he created a body of unsanctioned street work which he installed abroad in Melbourne, San Francisco and Los Angeles, and in Canada in Vancouver, Toronto and Montreal.
It all began with an invitation to Australia.
“I was dating a girl, and she was going to Australia for a month,” said Mark. “She asked me if I wanted to go. I said if I come, I’m going to build these street sculptures.’”
Installed Banksy-style in the middle of the night, these sculptural pieces gained notoriety for Mark, leading to articles in art and culture publications like Gross, Beautiful Bizarre and Hyperallergic magazines. Eventually, the coverage led to important exhibitions in the US and Canada.
Returning home to Vancouver, Mark’s work began to grow and evolve into three distinct and ongoing series: Illusion & Reality, Enterdimensional and String Theory.
“Illusion & Reality focuses on the deconstruction of optically distorted two-dimensional images,” explained Mark. “These works focus on taking shapes and ‘punching’ optically distorted images through them in order to further the illusion and create spontaneous imagery in the combination of the two or more shapes.”
Enterdimensional works involve the “birth” of a two-dimensional image into the third dimension.
“I take the imagery that started as acrylic on canvas and ‘pull’ that imagery out of the panel,” Mark said.
The green sphere in Mark’s studio is from this series, and is a counterpoint to a red pyramid sculpture.
“Together they embody the idea of dominance versus the idea of coexistence. The red said ‘ego,’ representing anger, while the green said ‘eco,’ representing nature.”
String Theory works are focused on constructing 3D objects out of the maze concept. “I’m taking the ideas that I had and expanding on them in a 3D way, wrapping them around shapes and becoming very complex with the process,” he says.
In 2021, Mark moved to Chemainus to continue his practice outside of an urban setting.
“It’s a funny thing,” he said. “I’m just some obscure dude doing these things out here. One of my neighbours is a mechanic and the other is a millwright who works at the sawmill. What’s so great is that we all have this side of ourselves that is unique, that differentiates us from others…small towns are filled with people doing really unique things.”
Though he recently rented a studio space in Brooklyn, New York, Mark plans to remain in Chemainus, become involved with the community and continue to expand upon his work. Before I left his studio, we turned to his newest piece, Gnosis, a 190-cm tall, pyramid-shaped stained pine and acrylic mirror sculpture.
“It doesn’t fit any of my previous series,” he admit ted, and I couldn’t help but peer into the mirrored interior.
“When you look in, it becomes this sort of infinity mirror, because we can’t really understand ourselves,” said Mark. “This is what’s known as the ‘golden loop,’ as in Escher’s drawing of a hand drawing a hand, that occurs when a system self-references.”
CONNECTED
LIVING IN A VIBRANT COMMUNITY
BRADFORD SECTIONAL
WORDS LAUREN KRAMER X PHOTOGRAPHY LIA CROWE
Since it first opened in 2009, Courtenay-based custom homebuilder Crown Isle Homes has added some 150 homes to the Comox Valley and was recently nominated for a Georgie Award for excellence for its custom homes.
The company’s focus on building deluxe single-family homes has upped the ante for valley homeowners who seek stylish living in new builds, many of them inspired by the first show home the company designed and built 15 years ago.
Jayson Welsh, vice president of construction, sat down with Boulevard to talk about the company’s history, success and future plans.
BOULEVARD: WHAT IS CROWN ISLE’S BACKGROUND AND HISTORY?
Jayson Welsh: Crown Isle Resort & Golf Community is an 871-acre residential golf community in Courtenay, the heart of the Comox Valley. Established in the early 1990s, we’ve been offering residents and visitors a lifestyle of yearround outdoor enjoyment, with a championship 18-hole golf course as the centrepiece.
In 2009, when more land became available for development within the resort, Crown Isle Homes Ltd. was created with a focus on single-family custom homes. Since then, we’ve built 150 homes in the community, predominantly custom rancher and two-storey, single-family homes ranging from $1.2 million to $1.5 million. We’re proud of our reputation for high-quality home building.
B: WHAT DIFFERENTIATES CROWN ISLE HOMES FROM THE COMPETITION?
JW: We believe in giving customers as much control as possible when we build their dream homes, and we offer a level of customization that goes above and beyond our competitors’ offerings.
When you undertake to build a custom home there are myriad decisions that need to be made throughout the process. Over the years, we’ve learned how to help our clients navigate the decision-making so that it’s as stress free as possible.
Our dedicated office team, headed by Jessica Dunbar, is always on hand to guide and answer questions. She is also a direct line of contact between homeowner, sub-trades, and build crew. And as people who live and work in the community, we form lifelong relationships with our homeowners and are willing to offer them support and assistance long after the build is complete.
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8 DAY CRUISE
Christmas Markets on the Rhine
B: CAN YOU TALK ABOUT THE TRADES YOU WORK WITH?
JW: A considerable amount of our success can be attributed to our Red Seal and apprentice carpenters who bring years of experience and skill to the job and who work under Chris McGrath, our construction manager. We are fortunate to have several trades we’ve been working with for years—individuals and companies we know personally and can count on to deliver the level of workmanship our homes demand.
B: WHAT WORK DO YOU DO WITH CHARITABLE INSTITUTIONS IN THE COMMUNITY?
JW: For 25 years, Crown Isle Resort & Golf Community has been committed to having a positive impact in the community where our staff, guests and colleagues work, live and play. We’ve worked with the Comox Valley Transition Society, Comox Valley Healthcare Foundation and Comox Valley Food Bank, among others. We’re also proud to have worked with Habitat for Humanity and are always looking for opportunities to continue our contributions to worthy causes.
B: HOW DID YOU GET INVOLVED IN CROWN ISLE HOMES?
JW: I lead Crown Isle Homes, but I started my career as a labourer for a custom builder. I received my Red Seal interprovincial carpentry ticket in 1998 and ventured out alone in 2003, building homes on speculation and, later, custom homes.
In 2009 the owner of Crown Isle Resort suggested I start Crown Isle Homes. I agreed, and we built and designed a show home at
popular that we still design houses using interior products and room designs from that house. We are proud of the fact that our work resonates with our customers.
B: WHAT ARE CROWN ISLE HOMES’ GROWTH PLANS FOR THE FUTURE?
JW: We have several new developments in the approval stages with the City of Courtenay, including multi-unit sites, duplex and single-family homes slated for construction in 2025. We have also started a renovation division to accommodate homeowners who wish to age in place, have more space for family or simply update their homes.
For many communities in BC, housing is a huge issue and the Comox Valley is no exception. We are in the process of bringing more multi-unit projects to the area for our local families, so they can continue to enjoy the beauty of our area. Our company works almost exclusively within the Crown Isle Resort footprint, which includes not only the golf course but lands on what we refer to as the “north side,” where the bulk of our new developments are located.
B: WHAT IS CROWN ISLE HOMES MOST PROUD OF?
JW: Our most recent show home, which was included in last year’s VGH & UBC Millionaire Lottery, has been nominated for a 2024 Georgie Award in the category of Custom Home valued between $1,000,001-$1,500,000.
It really showcases our quality craftsmanship and the level of finishing detail we invest into every custom home we build. On a more personal level, seeing happy homeowners around our community, whether it’s on the golf course or in the neighbourhood, gives us a sense of satisfaction of a job well done.
hot properties
Modern Mediterranean masterpiece
A bit of paradise in Cobble Hill
WORDS TESS VAN STRAATEN
PHOTOGRAPHY LIA CROWE + TONY COLANGELO
Tucked away and surrounded by towering trees and wildlife on a sprawling 19-acre parcel in Cobble Hill about one kilometre from the Salish Sea is Cheryl and Jim Munro’s “modern Mediterranean’ masterpiece.”
Celebrating 50 years
“Jim and I did a fair bit of travelling before we moved to the island and we were really inspired by a trip to Spain and Italy,” says Cheryl, a Calgary transplant.
“We really liked the Spanish villas and the Italian villas,” Jim adds. “They’re always connected and based around a courtyard space and we really wanted to embrace that since we’re in wine country here.”
At the end of a long, winding driveway, the 3,400-square-foot home looks like it could be perched on the side of a Mediterranean hillside. Custom ironwork throughout the three-bedroom, three-bathroom house adds to the European feel and the courtyard—with an overflowing vegetable garden—is one of their favourite parts of the home.
“Having a big garden was really important for us and we wanted that indoor-outdoor feel and lots of natural light,” Cheryl says. “I think one of our first conversations with David (of David Coulson Design in Duncan) was that we wanted to feel close to the outdoors. I wanted to take just three or four steps and be outside.”
The design was initially for a U-shaped home around the courtyard with a wing for guests but as plans progressed, that changed to an L-shaped home.
“My original inspiration was to have the kitchen in the centre and the arms coming around the central courtyard, but the
Celebrating 50 years
It has been a pleasure to help our Damsels customers for the last 50 yrs. We believe in dressing you so your personality shines through.
Dee, Gina & our staff would like to thank all of our lovely Damsels for your support over the years.
413 Fitzwilliam Street in historic Nanaimo Old Quarter 250.754.7913 | damselsfashions.com
“We watch eagles soar overhead and we get lots of wildlife—elk, bears, cougars wandering through the yard, and herds of deer. We absolutely love the location, and it really is a piece of paradise.”
Anderson Cummings Wealth Advisory Group
Bench strength for better financial decisions.
Looking forward to working with you from our new location in Shelly Square.
BMO Nesbitt Burns | BMO Private Wealth 303-562 Island Hwy E, Parksville, BC V9P 1V6
From Highway 19, Take Exit 46 for BC-19A N towards Parksville/Scale
° Use the right lane to merge onto Island Hwy E/BC 19A S (signs for Parksville)
° Cross the orange bridge over Englishman River
° Take a left onto Shelly Rd.
° Turn right into parking for Shelly Square
The office in in the NorthEast corner of the complex, Unit 303
guests just became too expensive,” jokes David, who’s being building custom homes and doing renovations, including heritage and commercial renovations, for 35 years. “They also have two guest rooms upstairs already.”
It’s a highly functional design with the master bedroom, which opens up onto the courtyard garden, on the main floor and separate from the entertaining spaces. Ten-foot ceilings and wide hallways make the home feel much bigger than it is and in the kitchen and great room, the vaulted ceilings soar to 16 feet with stunning wood beams and coffered ceilings.
“I love to cook and we cook a lot, so the kitchen was really important!” Cheryl says. “We love the big island and Jim is my sous chef so we needed a prep area for him and a prep sink was another musthave. The kitchen is pretty spectacular and it’s fun to work in!”
With French doors out to the garden on one side and a large window over the kitchen sink, light floods the space. Top-of-the-line appliances, a calming colour palette, and special millwork details make it even more inviting for both cooking and entertaining, but one of the couple’s favourite features is the custom walnut bar at the end of the granite island.
“The rich walnut bar is actually one of our favourite things in the entire house,” Cheryl says. “It’s a unique feature and we get lots of compliments on it.”
In addition to two bedrooms upstairs, there’s a sprawling media room that’s big enough for Jim’s office to be tucked in a corner. A large balcony overlooking the courtyard is on one side of the media room and there’s another balcony on the other side facing the forest.
“Every room, except for one room above the garage, has access to the outside and that was really important to us,” Jim explains. They bought the property in 2016 and the build was finished in the summer of 2020, which meant they faced some COVID delays. But overall, the design and build process was a smooth one and this special spot even came with quite a story.
FABRICATIONS
west coast style for women
125 Kenneth Street Downtown Duncan Mon–Sat 10-5 Sun 12–5 foreverfab.com
“When we purchased the property, it came with a little grave site by the road at the very front that was for the very first owner, William Chapman, who bought the land from the Crown,” Cheryl explains. “We bought it from descendants of William Chapman but because the grave site was here, the entire 19 acres was deemed a cemetery, so we basically bought a 19-acre cemetery with one person on it.”
They were able to convert the area around the grave to an archaeological site and the rest of the property no longer has a covenant. The original cabin, which is also just off the road, is still on the property.
“It started as a hunter’s cabin and it had paper flooring and no heating system or running water when we bought it,” Cheryl says. “We thought we’d just bulldoze it but my daughter, who was living in Vancouver at the time, decided she wanted to live there.”
With a metal roof, stucco exterior, concrete patios and no wooden decks, the main house is not only low-maintenance, but also built for climate change and British Columbia’s growing wildfire danger.
“Pretty much all the material on the outside is non-combustible so it’s considered fire-safe,” says David, who is passionate about green building practices and also built the first certified SAFER home for aging in place with features like wider hallways, larger doors, and other safety considerations.
“We really love it and we can’t imagine living anywhere else,” Cheryl adds. “We built it to age in place and everything that is critical is on the main floor—the master, the kitchen, the laundry, and our primary living spaces.”
It’s also energy efficient with solar panels, power dampers, and rainwater capture that’s stored in large underground cisterns that are used to water all of the gardens. A wildlife corridor runs through the property and they love to watch all the different animals meander through.
“We watch eagles soar overhead and we get lots of wildlife—elk, bears, cougars wandering through the yard, and herds of deer,” says Cheryl, who names the deer that regularly munch in her garden. “We absolutely love the location and it really is a piece of paradise.”
SUPPLIER LIST
Architectural Design: David Coulson Design
Millwork & Construction: David Coulson Design
Plumbing: JS Plumbing & Heating Ltd.
Plumbing Fixtures: Andrew Sheret
Electrical: Harfield Electrical
Photovoltaic: Shift Energy Group
Cabinets: Neufeld Furniture
Heating & Cooling: ExchangEnergy
Flooring: End of The Roll, Duncan
Granite: Matrix Marble & Stone
Lighting: Mclaren Lighting
Steel Roofing: High Definition
Roofing Ltd.
Windows & Doors: Milgard and Slegg Lumber
Garage Door: Accent Garage Doors
Stone: K2 Stone
Masonry: Stinsons Exteriors
Fairy Queen
This season’s colour palette is soft, feminine and full of flower petal hues: luscious lavender, rose pink, periwinkle blue and peony purple. Step into the dream space of Bilston Creek Farm’s magical property, full of fruit trees and fields of lavender, and home to Wildwood Saunas’ spa circuit of hot, cold and chill. Here, the senses come alive with the sound of wild birdsong, the scent of lavender in the air, the flicker of fire in view and the shock of cold water on the skin. This summer, embody the beauty and the sensuality of queen of the fairies, while indulging in all the magic of the season.
Purple ribbed sweater ($260) by Jacquemus from Turnabout; purple leather and elastic belt ($60) from @MagicFriendMaker; vintage white wedding skirt ($1,200) from House of Savoy.
Photos by Lia Crowe Styling by Jen Evans
Makeup by Jen Clark
Models Gracie Van Gastel represented by Liz Bell and Cole Elder
Lace tee in shrimp ($395) by Smythe, tile earrings in pale pink ($419) by Lizzie Fortunato, all from Bernstein & Gold.
On Gracie: Jean corset ($75) from House Of Savoy; “Uma” pants by Samsøe Samsøe ($245) from Bernstein & Gold; purple leather and silver buckle belt by Van Wyck ($48), silver fish necklace ($78), purple crystal dangle earrings ($48), pink slides by Native ($58), all from House of Savoy.
On Cole: Lavender blouse ($43) by Banana Republic; lavender crinkle pants by Grizas ($90) all from Turnabout.
Photographed on location at Bilston Creek Farm and Wildwood Saunas (at the farm). A huge thank you for hosting our team for the day.
Olina dress in Syrah by Ulla Johnson ($657) from Bernstein & Gold; silver moon and star earrings ($48) from House of Savoy.
The Influencers
Meet some of the Central Island’s top entrepreneurs as they explore the beautiful orchard and buildings at Merridale Cidery & Distillery and describe what it takes to live their best lives.
Photos by Lia Crowe
Shot on location at
We asked Central Island businesspeople, “What are the ingredients to living your best life?” and then we photographed them against the gorgeous backdrop of Merridale Cidery & Distillery, where many of those ingredients co-exist. Located in the heart of Cobble Hill, Merridale creates delicious and intriguing ciders and spirits that are handcrafted sustainably with integrity, curiosity and care at a beautiful 20-acre family farm. Here, you’ll find a farmhouse, cidery, distillery, eatery, farm store and yurts, all located amid grassy knolls, a sun-dappled apple orchard and a stunning wooden building. You can sample and purchase cider and spirits, walk the grounds, eat in the restaurant or partake in special music events, long-table meals, guided tastings or pond-side “red wagon picnics.” Sustainable business practices sit at the heart of Merridale’s philosophy, and it is now a sustainable tourism destination. The setting produces an immediate exhale. This is a place to relax, linger and savour the flavours of cider, spirits and excellent food options. Boulevard would like to thank owner Janet Docherty and all the sta at Merridale, who made our work there such a great experience.
Janet Docherty, owner at Merridale Cidery & Distillery.
Words by Chloe Sjuberg
Merridale Cidery & Distillery
RENU LASER & SKIN CARE
Caitlin Booth
Medical Laser Technician and Coolsculpting Specialist
Ingredients to living my best life: Remembering that life is short. Doing what I love with the people I love and not sweating the small stuff! Tequila and patios also don’t hurt.
Roslyn Peleshaty
Director, Client Services
Ingredients to living my best life: Living life with a happy vibe. Smiling, feeling the sand between my toes and the sun on my back (wearing sunscreen, of course!). Quality time over material things and enjoying this beautiful world we live in!
Candace Gellizeau
Medical Laser Technician
Ingredients to living my best life: Enjoying the company of good friends and family, curling up with a good book, and enjoying a really great workout such as Pilates. 250-743-7546
FOXY BOX WAX
BAR NANAIMO
REVITALIZE LASER CLINIC
MEN’S VIGOR — ACOUSTIC SHOCKWAVE
TREATMENTS
Tara Elston Owner
I’m a constant entrepreneur and a visionary on a continuous journey of growth. My newest passion is being out on my motorcycle, off road adventuring, exploring and seeing what’s at the end of the road. In every moment, I follow my excitement, and I love it when I can hit the easy button and find my groove. However, even when life is at its most challenging, I’ve had the opportunity for the greatest insights!
foxybox.ca | 778-441-2874 revitalizelaserclinic.com | 778-268-4658 mensvigor.ca | 778-269-4658
NANAIMO AIRPORT COMMISSION
Dave Devana President and CEO
My wife and I are blessed to live in Nanaimo, and I’m fortunate to work with fantastic staff, volunteers and partners at Nanaimo Airport (YCD), as we strive to provide a safe and enjoyable passenger experience for the local community. After work, I enjoy playing fastball, skiing and camping with family and friends in Lake Cowichan. On longer trips, we seek out the best snorkelling opportunities in the world, while knowing we will return to our home here on Vancouver Island.
ycd.ca
LEFT COAST FASHIONS & DESIGNS
Melissa Kriegerfox
Owner and Stylist
Ingredients for living my best life include: sunshine; safety; sustainability; connection; community service; nourishment of body, soul and mind; and working towards being a one per cent better person each and every day! These elements create joy, which we all need more of! And…a really great dress!
250-924-3380 @leftcoastfashions
LADYSMITH & DISTRICT CREDIT UNION
Millie Stirling, CAIB
Commercial Account Executive
What are my ingredients for living my best life? My daughters—spending time with them always fills my cup. My horses—although I love all animals, my horses fuel my soul. To share a bond with an animal with such beauty, power and grace feels almost magical. My community—Ladysmith is a great community. It’s a beautiful place to live, work and play.
Courtney Henn
Member Services Representative III
The ingredients for living my best life are authenticity, pursuing passions, fostering meaningful connections, embracing challenges, maintaining good physical health and mental wellbeing, and continuous learning. It’s about finding balance, gratitude, kindness towards yourself and others, and enjoying the present moment while working towards future aspirations. Remember, it’s a journey, not a destination—make the most of it.
Brenda Moore
Commercial Account Manager
I think the ingredients for living my best life are being comfortable in my own skin and knowing that no matter what, I am enough. Once I realized this, I was able to focus on what was important and what made me happy in order to be true to who I am.
ldcu.ca 250-245-2247
DAVID COULSON DESIGN
David Coulson President
I am currently living my best life spending one month in Europe with my 10 immediate family members. Mediterranean food, ample rosé wine to pair it with, sunshine, poolside lounging, grilling fresh meat and fish (and, yes, more pairing of wines), a good book and shopping nearby haunts. The best.
davidcoulsondesign.com 250-746-5372
BOUTIQUE
Tracy Arden Owner
Being able to spend time doing all the things that I am passionate about has been a lifelong dream. With the unwavering support of my family, this dream is now my reality. My sewing studio is at the back of my boutique, where, when time allows, I get to create and tinker. I meet incredible women, share stories, laugh and offer my help to find an outfit or perhaps make them an original piece that makes them feel great.
redefinedclothingboutique.ca 250-597-0770
LUMINA MD AESTHETICS
Dr. Jacqueline Presslauer Medical Director and Owner
Ingredients for living my best life: Friends, family and lots of laughter. Our daily lives can be so hectic that it’s important to carve out time for hobbies, loved ones and making memories. I love to spend the afternoon with my children at the beach, in the garden, or having our family and friends over for a big dinner.
luminamdaesthetics.com 250-741-3945
Fun. Creative. Tasty.
The future of fusion cuisine belongs to us all
WORDS HEIDI FINK
What do fish and chips, chop suey and butter chicken poutine have in common?
They are all examples of fusion cuisine, the brainchild of human cultural overlap that is sometimes criticized, but universally loved (even by those who think they don’t like fusion cuisine).
Cross-cultural food influences are as old as human trade routes, and some of our favourite classic dishes (for example, spaghetti with tomato sauce or fish and chips) are in fact the result of cultural fusion in food. While the modern use of the term “fusion cuisine” was first used in France to describe nouvelle cuisine—French ingredients married to Japanese techniques—it has come to have a much broader meaning: any cultural mixing, mash-up or influence between cuisines of different cultures.
No matter what you call it, fusion cuisine is a fact of human life, and largely a positive one. Where it can go wrong (ingredients that don’t pair well, dismal cultural appropriation, overly complicated techniques) is usually dwarfed by what can go right—inventive combinations of flavours and techniques that create an exciting mix of both cultural admiration and sheer creativity.
To Dhivya Subramanian, a Toronto-based food content creator of Indian descent, fusion is a “delightful way to experience the best of both worlds on a single plate.” For her, fusion “not only leads to the creation of exciting new cuisines but also beautifully represents my multicultural upbringing.”
The concept of cross-cultural food will almost always interest and excite people. However, fusion cuisine as a restaurant genre was once seen as very controversial—even as the “f word” among chefs for its “bastardization of classic dishes” and as being hyper-trendy with no staying power. Now, it has arguably become the most important commercial food trend of the last 40 years.
Castro Boateng, chef and owner of House of Boateng on Vancouver Island, loves to combine ingredients from his Ghanaian heritage for his restaurant’s menus. This type of fusion cuisine allows him “to create new flavour combinations and interesting dishes that aren’t seen on most west coast menus.” For instance, his very popular African Brunch Bowl is a Canadian brunch-style concept, built on a base of jollof rice, topped with locally sourced sausage, eggs and greens, and flavoured with Ghanaian hot sauce. This blending of cultures has resulted in something truly delicious. Chef Castro says his customers love it so much, he can’t take it off the menu. What I, as a chef, see as the big problem with the term “fusion cuisine” is not its perceived trendiness nor its possible pitfalls of poorly matched ingredients. It is that it has been largely tied to how European and North American chefs cook, blocking out professionals from other parts of the world.
But fusion cuisine is for everyone and always has been. It is for every chef, cook and enthusiastic eater of any culture. It has too long been viewed in North America from the perspective of a white person of European descent playing around with “ethnic ingredients.”
The BEST in Style Business to Casual
Currently, fusion cuisine is getting new life as we move away from this Euro-centric lens. Thanks in a large part to social media, we are witnessing a showcase of cooks from around the world, and their perspectives on cross-cultural cuisines. This has led to an explosion of creativity, proper credit given and increasing familiarity with ingredients and techniques from cuisines outside of the West.
This brings joy and interest to any cook, at any level.
Dhivya sums it up well, saying, “I love pulling together ingredients, spices and cooking techniques from various cultures to create meals that represent my heritage and travels. It’s like telling a story on a plate… while my dishes may not be authentically tied to any one region, they are genuinely reflective of who I am.”
At its finest, fusion cuisine is about reinvention, not just mixing ingredients. Sometimes an entirely new cuisine is born from the overlap of distinct cultures. Some notable examples of a fully devel oped fusion cuisine include Mexican (a blending of Mayan, Aztec
and Chinese influences) and American Chinese (a distinct cuisine developed by Chinese-Americans who adapted Chinese cuisine to suit local ingredients and American palates).
But an equally important part of fusion is playing around in the kitchen, and discovering cross-cultural sharing within a single dish—a food mash-up, as it were—like a Korean fried chicken taco, a sushi burrito and a butter chicken poutine, among many other delicious ideas. These are generally the invention of a single person, or several individuals around the same time, sparked by exposure to new ingredients and recipes. Dhivya, for example, says she makes “a mean Aloo Gobi taco and a delightful roasted tandoori chickpea
these cultures under one roof, we are able to get ideas and techniques that have been passed on from generations.”
Fusion cuisine is growing, and Chef Castro thinks “it’s only going to increase because we are starting to have more diverse populations in [BC].”
And you’ll find it in our homes already. How many of us use ingredients now that we didn’t know existed in our childhoods? I love to cook with ingredients and techniques from around the world, but every time I do, I am making adaptations based on what is available here in BC, and based on what suits my palate and interest, necessarily creating a mini-fusion cuisine of my own.
This happens in a more extensive way in “third culture” families. Dhivya, who was born in India, grew up in the Middle East, and is now raising her family in Canada, says, “Many of my recipes are deeply rooted in my Indian heritage, yet they often incorporate techniques or spices from other cultures, inspired by my travels. I love drawing parallels between different culinary traditions, finding com mon threads that connect them in delicious and unexpected ways.”
The modern term “fusion cuisine” was coined and carried by white chefs who loved to sprinkle ingredients and techniques from other cultures into their predominantly Euro-centric food. But seeing that way does fusion a disservice.
Fusion cuisine is fun, it’s creative, and it’s for everyone. The future of fusion cuisine is in the hands of us all.
Castro Boateng, chef and owner of House of Boateng.
Each summer with the arrival of warmer weather, longer days and colder drinks – we welcome an onslaught of delightful programming in downtown Duncan. Why? Because you come to downtown Duncan in droves – both locals and visitors from far and away. We always like to ensure that everyone’s experience is sunny and memorable, so a big part of our work at the DDBIA is to create and support initiatives and activities to slap a perma-grin on your face. We want you to tell your friends about the wonderful time you had in the amazing downtown Duncan! So, what’s in the works you ask?
DUNCAN DAYS
Our biggest event of the summer is Duncan Days. We return to the old downtown tradition of spreading our annual festivities over several days, rather than the single-day event. We have a lofty list of programming, fun and games in store for the whole family. Join us on July 12, 13 & 14th for three days of unique good times! Starting on Friday the 12th, businesses downtown will move operations out onto the street for a classic sidewalk sale. Shop and explore your favourite downtown core al fresco with a coffee in hand, and a breeze in your braids! Saturday the 13th packs a punch with big fun energy. Think old-school carnival games, live music, and market vendors from all over Vancouver Island. Set up shop on the sidewalk and observe the splendour of the Grande Parade (formally the Panago Parade) as they flow through the street with floats, walkers and other visual spectaculars! Finish off the weekend in style with the DDBIA Motorcycle Show and Shine, and the Elks Club Open Car Show, which both take place on Sunday the 14th. There will be burgers and beer for all. Mark your calendars and help us make 2024 a summer to remember!
39 DAYS OF JULY
What’s your favourite time of year? It’s a tough question, but if you were to ask many-a-Duncanite, you will get an across-the-board response – the 39 Days of July of course! The long-running, daytime and evening concert festival (brought to you by the Duncan Cowichan Festival Society) has been a draw for 12 years (they celebrated 13 last year and next year will be year 14) – you would expect nothing less from a festival called 39 days of July that starts in June and ends in August! “Longevity John” and his crew bring an expertly curated line-up of musical acts into the valley for 39 consecutive days in the summer free of charge. There are no entry fees or wristbands. Just good tunes, and even better vibes because this year it’s all about creating community through music –and what a downtown community we’ve got!
FIND YOUR HAPPY
Who wants to be sad this summer? Not us! We know there are a lot of things to smile about in downtown Duncan, and we are intent on sharing our joy with you. We have tons of businesses that cater to people with all kinds of needs, and all walks of life. From glass art, coffee shops, craft beer, noodles, artisan goods and everything in between there’s a little something for everyone here. Not only are there a healthy variety of storefronts with the shopper in mind – downtown Duncan is also home to a thriving community of “upstairs” businesses. We have therapists, lawyers, bookkeepers and so much more! So when you are looking for a little pep in your step, put your best foot forward and come kick it downtown – have you heard that downtown is walkable and parking on weekends is free! or @downtown.duncan on
EXCELLENT FRAMEWORKS HOME OF THE EJ HUGHES GALLERY
Over 100 EJ Hughes prints, art cards, and limited editions available online. Professional custom framing services for over 40 years Locally and indigenously owned. 115 Kenneth Street, Duncan 250-746-7112 contact: www.ejhughes.ca www.excellentframeworks.ca
LITTLE BIRD GIFT SHOP
Proud to be one of only 9 stores in Canada selling authentic MetalBird steel garden art in store. Check out our flock!
We have Rogers’ chocolates & Peace by Chocolate too!
163 + 165 Station Street, Downtown Duncan Open Mon - Sat 10 - 5 250-748-6861
BELONGINGS
Carefully selected one of a kind vintage pieces and quality used furnishings throughout the shop. If you’re searching for a statement piece for your home, you’ll likely find it here.
Open Mon - Sat 10am-5pm & Sun 12pm-4pm 250-746-3631
55 Lois Lane, Duncan
Farm-to-table tips for your summer feasts
WORDS ELLIE SHORT PHOTOGRAPHY LIA CROWE
D Taste the season
o you know where your food comes from? Where it really comes from? Not which grocery store, country or even city, but which field grew those carrots, which hands picked those tomatoes, and which farm and farmer made it possible for you to enjoy your dinner tonight.
While some lucky folks can grow a bit of what they eat in their own backyards, most of our foodstuff comes from farms. An increasing number of these farms aren’t what you might picture: colourful fields of mixed veggies, cows nibbling on fresh green grass, sun-soaked farmers lovingly tending to livestock and seed. Most of the farms that fuel our food system are industrial mega-machines cranking out as much as possible, for as cheaply as possible, at the increasingly unforgiving expense of nutrient density, regeneration, living wages and employment rights, humane treatment of animals and entire ecosystems, and environmental sustainability. It’s scary and heartbreaking, and a tough thing to troubleshoot as world populations increase and we have to think of ways to feed our global family, especially those with limited access both financially and geographically.
This complex and challenging conversation won’t be fully explored or solved here, but for those of us lucky enough to call British Columbia our home, we have the immense honour and privilege of at least being able to support local farms and farmers. We are fortunate to live in a climate that enables us to grow a variety of fruits and vegetables, and one that also allows poultry and livestock to graze outside for most, if not all, of the year. There are also some amazing people doing exceptional things with biodynamic and ethically mindful farming practices that are further cultivating and protecting our food systems for long-term sustainability, both in the areas of agricultural regeneration and job safety and security.
KNOW WHAT’S IN SEASON
The first step to supporting local farming systems is simply to know what’s available so you can plan your menus and shopping around what’s fresh and flavourful. By sourcing locally and in-season, you’ll notice a huge improvement in taste and have the added bonus of greater nutrient density. Fruits and vegetables that must travel a long way are often picked before peak ripeness to keep them from rotting in transit but limiting their ability to develop flavour and nutrient profile.
KNOW WHERE TO FIND IT
Many grocery stores now offer signage that states what country the produce is from. Some label the province, and even the specific farm that provided the item. This can help guide you to make more locally mindful purchases. If you have access to a car, I highly recommend weekend drives on rural roads and stopping at farm stands and even the local farms if they have storefronts or allow visitors. It’s not only a sweet way to spend a Sunday, but also gives you a firsthand glimpse at our growing systems.
KNOW THE TERMINOLOGY
It’s worth familiarizing yourself with what organic, free-range and grass-fed actually mean, so you can better navigate your purchases.
Organic farming endorses environmentally sustainable and socially responsible practices, with mindfulness for soil regeneration and water conservation. Produce and grains with organic designation are grown without the use of synthetic pesticides, herbicides or fertilizers.
The first step to supporting local farming systems is simply to know what’s available so you can plan your menus and shopping around what’s fresh and flavourful.
If you’re sourcing dairy, eggs, meat and poultry, you’ll likely come across terms like free-range, grass-fed or pasture-raised. When adhered to properly, free-range should mean that the animal is allowed to roam free in a natural setting, affording it appropriate exercise, fresh air, socializing and access to its natural diet. Pasture-raised is a similar concept, implying that the animal had access to pastures for things like food, exercise and socializing. Grass-fed is often synonymous with pasture-raised but not always. Sometimes the livestock will only have access to grass for certain elements of their diet but may otherwise be kept indoors and given other forms
Blueberry Galette with Honey + Chamomile
Galettes are yet another great way to enjoy the bounty of our local farms. Use seasonal berries, apples, peaches or whatever you have on hand, slice, chop or mix for a sweet and juicy centre, or opt for a savoury flavour profile with tomatoes or summer squash. This dough works well for either sweet or savoury, so have fun with it—galettes are meant to be rustic, easygoing and even a little bit messy.
Ingredients
FOR THE CRUST…
1 cup unbleached all-purpose flour (I used True Grain Organic BC Untreated White Flour)
½ tsp salt
½ tsp granulated sugar
½ cup cold unsalted butter, cut into ½-inch pieces (I used Avalon Dairy Organic Butter)
FOR THE FILLING…
1 tsp apple cider vinegar
2 large eggs, divided Ice water (if needed) Optional sprinkling of cane sugar
Optional ice cream for serving (I used Parachute Lemon Cream Ice Cream)
2 cups fresh blueberries (frozen is good too, you’ll just need to thaw and drain them first)
¼ cup honey (I used Babe’s Honey Farm Wildflower Honey)
2 tsp fresh lemon juice
1 tsp dried chamomile, finely ground (you can use a handheld coffee grinder or spice grinder to do this)
Directions
Combine the flour, salt and granulated sugar in a large bowl. Add the cold, cubed butter to the flour mixture and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left. Alternatively, you can use the pulse function on a food processor, taking care not to overwork the dough.
Gently whisk one egg and add it, along with the vinegar, gently kneading the dough with your fingers until it comes together, for no more than a couple of minutes (or you can slowly pulse them in if using a food processor). Form the dough into 6 round discs, wrap and place in the refrigerator to cool for at least 30 minutes. Meanwhile, preheat your oven to 400 F and line a baking sheet with parchment paper.
of food like grains from time to time. For the most part, however, anything labeled free-range, pasture-raised or grass-fed is not only more ethical and environmentally sustainable, but also more nutrient dense and flavourful than conventional counterparts.
So now that you have a bit more background on how to navigate your farm-fresh purchases, let’s bring it to the table for a fun little feast. The following are some easy and adaptable ways to feature local ingredients, whether you’re hosting a brunch, lunch or even casual summertime dinner. Set up a table outside, gather with loved ones, and celebrate the bounty of summers in BC.
Place all the filling ingredients into a mixing bowl and stir gently until evenly combined.
In a small bowl, whisk the remaining egg and set aside for an egg wash.
Dust a clean work surface with flour, and roll each dough disc into circles, about ⅛-inch thick, gently transferring each circle to the baking sheet after it’s rolled out.
Evenly disperse the blueberry mixture in the centre of each circle, leaving about an inch of dough around it. Fold the edges of the dough up and onto itself, one section at a time, and gently brush with a small amount of the whisked egg (do all this as quickly as possible so that the juices don’t soak into the dough).
Sprinkle the galettes with some cane sugar, transfer to the oven and bake for 20 to 25 minutes, or until the crust is golden-brown. Remove from the oven and allow to cool slightly before serving with ice cream.
Tomato + Fresh Herb Salad with Lemony Breadcrumbs
This is one of those non-recipe recipes. Aside from toasting the breadcrumbs, it’s mostly just prep and assembly, which is one of the best ways to enjoy fresh in-season foods. Tomatoes at their peak ripeness are such a special treat, and I find these “garnishes” elevate and enhance their sun-kissed flavour, and allow the tangy sweetness to really shine.
Ingredients
1 pint assorted cherry tomatoes, halved
½ red onion, thinly sliced
1 slice rustic bread (I used Wildfire Bakery’s sourdough rye)
2 tbsp capers, drained and rinsed
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
1 lemon
2 tbsp extra virgin olive oil, divided
Sea salt
Directions
Tear the bread into small pieces and set aside. Heat a medium-sized frying pan to medium heat, and drizzle in some olive oil to lightly cover the pan. Add the bread bits to the pan, as well as a sprinkling of sea salt, and stir occasionally until golden and toasted all over (about 5 minutes). Remove from the heat and mix with some zest from the lemon (about ½ tsp). Transfer the lemony breadcrumbs onto a plate and set aside.
Spread the tomatoes on a serving platter and gently mix in the shaved onion and capers.
Halve the lemon and squeeze a bit of lemon juice all over everything (about a tbsp), drizzle with olive oil (about a tbsp) and sprinkle some more sea salt over everything.
Top with the breadcrumbs and fresh herbs and serve.
Asparagus + Pea Gazpacho
Served chilled, gazpacho is the ideal summer soup, and an ideal addition to a farm-to-table meal, as you can make it ahead of time, keep it in the fridge and simply dish and serve. While this Spanish soup is most commonly made with tomatoes, the late spring / early summer offerings of asparagus and peas offer a smoother and creamier mouthfeel, while still providing a refreshing addition to warmer weather meals.
Ingredients
1 large bunch of asparagus, woody ends trimmed, and cut into chunks
⅓ cup shelled peas, plus extra for garnish
1 sweet onion, sliced
½ cup water (or more depending on texture preference)
2 tbsp thick plain yogurt (I used Tree Island Greek yogurt), plus extra for garnish
1-2 tbsp olive oil
Salt to taste
2 tbsp fresh mint, chopped (plus extra for garnish)
2 tbsp fresh parsley, chopped (plus extra for garnish)
1 small cucumber, shaved, for garnish
Microgreens (such as pea shoots) for garnish
Fresh cracked pepper for garnish
Directions
Heat a frying pan to medium-low heat, add the olive oil and the onion. Sauté until the onion is soft and translucent. Add the asparagus and peas, and about ½ cup of water. Bring the heat up to medium, and cook covered for 5 to 10 minutes, until the asparagus and peas are soft (but be mindful not to overdo it).
Transfer to a high-powered blender, add the yogurt, herbs and a dash of salt. Blend on high until it’s completely smooth and creamy. Season more if needed. Allow it all to cool completely in the fridge until you’re ready to serve.
Garnish with a drizzle of yogurt, a couple cucumber ribbons, a small bunch of microgreens, a sprinkling of fresh peas and herbs and some fresh cracked pepper—and enjoy!
boutique shopping and dining experience
• Real Foods
• Bistro Taiyo
• Mad about Ewe
• Electric Umbrella
• La Stella Trattoria
• Active Earth Engineering Ltd.
• B. Clotheswise Uniforms
• Aura Arcana Well Being Co.
321 Wesley Street MEWS
Zucchini and Chèvre Frittata
Frittata is a fantastic way to showcase in-season veggies. While this recipe calls for zucchini, you can really substitute it with other farmer’s market finds such as eggplant or tomatoes. Using fresh eggs and high-quality grass-fed or pasture-raised cheese from local farms will make this great brunch or lunch dish even more special.
Ingredients
2 tbsp olive oil, divided
1 onion, peeled and sliced
1 medium zucchini, sliced into ¼-inch rounds
8 large eggs
1 cup milk (2 per cent)
½ cup heavy cream
About ½ tsp salt
About ¼ tsp freshly ground black pepper
About 2 tsp fresh thyme leaves
1 tbsp grainy mustard
2 tbsp chives, finely chopped
1 cup shredded cheese (I used Little Qualicum
Cheeseworks Monterey Jill)
1 cup crumbled chèvre (I used Salt Spring Island Chèvre)
Directions
Preheat your oven to 425 F and line a baking sheet with parchment paper. Spread the zucchini rounds evenly on the baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a bit of salt and thyme leaves, and place in the oven. Roast for about 10 minutes until the zucchini is soft. Remove from the oven, set aside, and turn the oven down to 375 F.
Heat a large cast iron pan to medium-low, add the olive oil and onions and sauté until soft, translucent and slightly brown (this may take a while, but it’s worth it for a rich and sweet flavour). Once cooked, remove the pan from the heat.
Meanwhile, whisk the eggs with the milk, cream, salt, pepper and mustard, and then stir in the chives and cheese.
Place the roast zucchini over top of the cooked onions, saving a few for the top (this is just for aesthetic purposes as shown in the photo, so don’t feel like you have to do it this way). Pour the egg mix over the cooked onions and zucchini in the pan, and then place a few leftover cooked zucchini rounds artfully around the top.
Carefully place the pan in the oven (you may want to put it in the same parchment-paper-lined baking sheet you used for the zucchini just to safeguard for any spills).
Bake for 45 minutes to an hour, until the centre is cooked through.
Garnish with extra dollops of chèvre, a sprinkling of chives and/ or some fresh cracked pepper and enjoy!
GRAZING DAYS
ihave a button that says, “I want it all!” And I do! And that definitely applies to eating good food.
My love of food, which I share with my daughter, Laura, is at the root of our tradition of the “grazing day.”
When Laura arrives from Ontario for a visit with me in Nanaimo, we dedicate one day to go downtown for our traditional “grazing day,” abiding by our essential rules.
Rule #1: Grazing requires the whole day.
Rule #2: Finding clothing sales is a prime objective.
Rule #3: Choose a good street with interesting shops and cafes.
Rule #4: It’s all about sharing.
The taxi drops us off at the north end of Commercial Street in Nanaimo. Just around the corner, Fig Love Clothing is our first stop—and it has a SALE! The owner is smiling and helpful. We find several possibilities, and Laura tries them on. Some are “okay;” some are definite “nos.”
But when she emerges from the dressing room wearing the last dress, the owner blurts out, “It’s PERFECT!” I agree—it’s exactly “Laura.” She has a huge smile on her face and says, “I love it!”
With the dress in its bag, we walk the few steps to Artzi Stuff—a local artists’ showcase. We examine everything in the store. Laura hopes to find an anniversary gift for her partner, and suddenly she exclaims, “That’s it!” and runs across the store to the display of Ted Jolda’s incredible blown glassware, picking up a stunning green piece. She and her partner were given a set of Ted’s glasses in various colours, which they use every day. But not a green one. As green is her partner’s favourite colour, this is perfect.
Across the street is Modern Café, our first grazing stop.
I should explain what a “grazing day” entails. We walk along our chosen street, poking in shops, galleries and museums and stopping at restaurants as we go. At each restaurant, we order one dish and share it. If we can’t decide, we ask the server, “What’s the best dish?” and we’ll share one of those.
Arriving at the Modern, we’re seated at our outdoor table. We study the menu—usually a challenge as Laura is vegan and has allergies. We’re excited to see many vegan options listed. (No need to quiz the server about ingredients or explain Laura’s list of allergies!) Not accustomed to so many choices, we have trouble deciding, but both agree on the Funghi, sautéed foraged mushrooms, caramelized onions, chard, arugula and mushroom gravy on focaccia.
I set my newly created homemade wasp repellent containers on our table.
“It’s working!” I announce, surprised as I see wasps approach and immediately veer away from our table. Laura had laughed at my concoction, but now she must admit that it really does work.
Having enjoyed the Funghi, we cross the street to Flying Fish, a kitchenware shop. We wander through the store, looking at socks (a passion of Laura’s), the kitchen gadgets (a passion of mine) and all the other cool stuff. Nothing grabs our attention (or our wallets) and we move on to our next grazing stop: a relatively new crêperie. In my research, I discovered it has vegan crepes! Laura goes inside to order and returns to our sidewalk table. Eventually the crepe arrives, we share it, and on we go.
Other stops include the art gallery, which is featuring a comics exhibit; Craft Fare, where Laura enjoys a glass of pale ale; and a miscellany of shops along the street. We notice shopkeepers bringing their signs inside, and we’re astounded to realize that things are starting to close at 4 pm! On a Saturday!
As downtown Nanaimo is quickly turning into a ghost town, we choose our final stop: Nana Sushi. Since rice is too carb-heavy for me, I have tempura, and Laura orders a custom sushi with cucumber and salmon, but no mayo. The server returns with our food, placing two sets of sushi in front of Laura—not just one. The server explains that the chef thought it would taste better separately, so he did one “salmon” and one “cucumber” (but only charged for one!). So thoughtful and generous. And delicious! (I had a taste.)
The taxi arrives and we return home for a dinner of delectable miso sablefish that’s been marinating all day.
What a perfect, gentle, delicious day shared with my amazing daughter.
We absolutely love grazing days. They offer a great way to explore a neighbourhood, and it’s perfect when we travel and want to “have it all,” tasting as many things as possible in each city. We’ve “grazed” in Montreal, Toronto and Halifax, and throughout Europe.
And closer to home, there are some great grazing opportunities. Downtown Duncan is ideal for a grazing day, with interesting shops and a great bookstore, as well an array of ethnic options: we’ve slurped Vietnamese pho, checked out sushi and discovered the perfect burger with all the trimmings at Arbutus Café—an old-fashioned yummy diner. And we always go on a Saturday to catch the farmers’ market.
A trip to Victoria inevitably takes us to Fort Street with its wealth of Asian eateries, great bakeries and antique shops to browse between all the eating. Russell Books is a “must-stop” for us, and we allow at least two hours there. Chinatown is also a “must-see” as we poke through the shops and collect amazing ingredients to cook at home, and then sample the incredible dishes from the abundance of Chinese restaurants. Some of our Chinatown essentials are Pure Lovin’ Chocolate in Fan Tan Alley (my mouth is watering just thinking about it), Fan Tan Café (yummy Chinese food at good prices) and Silk Road Tea. Make sure to visit at least one of the butchers and get some barbecue pork and duck.
And then there’s Vancouver—another grazer’s delight! There are many possibilities here—Granville Island (and not just the market) and Commercial Drive, which we consider to be the culinary United Nations of Vancouver. In between the Indian pakoras, Thai Drunken Noodles and Ethiopian Miser Wat, we explore the multitude of shops, used bookstores and brewpubs. And on Saturdays (May to October), there’s a nearby farmers’ market. One day never seems enough for grazing Commercial Drive.
Whether it’s in your own town, or a city you’re going to visit— plan a grazing day of exploring and adventurous eating. Why choose when you can have it all?
Here is my “it-works!” wasp repellent.
Using a bottle or jar, fill half with water and the second half with witch hazel. Then add essential oils: peppermint, clove bud and lemongrass.
Be careful with essential oils as they can irritate skin. Once mixed, put some solution in a spray bottle, and put some in a leak-proof container with a piece of kitchen sponge. Put the container on your table and spray the area to keep wasps away. You can spray your clothing to repel them from you. Be careful not to get spray near your eyes.
behind the story
Cheers to Janet Docherty, owner of Merridale Cidery & Distillery—the location of Boulevard’s photo shoot for The Influencers—and purveyor of, among other things, renowned Cowichan Valley cider. Merridale’s 20-acre orchard in Cobble Hill is part of a unique microclimate that’s perfect for growing apples. With the longest growing season in Canada, and some of the warmest temperatures, the Cowichan Valley provides the perfect environment for apples to get ample sun and develop robust flavours. The heritage cider apples grown at Merridale are much different than eating apples. They are bitter-sharp in flavour but high in the tannins and acids that contribute to the flavour profiles of the resulting craft ciders. “Merridale’s all-natural ciders are made from 100 per cent pure juice from apples grown in our orchards,” notes the website at merridale.ca. “Our approach is all about guiding nature’s process to develop high-quality, all-natural products that are gluten free and chemical free, and crafted using sustainable farming practices.”
BY LIA CROWE
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