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Resting at the base of Mount Mackenzie, Cabot Revelstoke is an all-season destination. The Residences feature 2-5 bedroom homes with expansive views of Mount Begbie, The Columbia River and beyond. Members of Cabot Revelstoke gain premium privileges to luxury amenities and benefits including access to world-class golf at Cabot Pacific, and world-class skiing at Revelstoke Mountain Resort.
The Residences at Cabot Revelstoke start at CAD $3,985,000
20 A HOME FOR THE AGES
Luxury duplex elevates intergenerational living
B y Lisa Manfield
24 FAIRY QUEEN
T his season’s colour palette is soft, feminine and full of f lower petal hues
B y Lia Crowe + Jen Evans
31 FUN. CREATIVE. TASTY. T he future of fusion cuisine belongs to us all.
B y Heidi Fink
36 A CONFLUENCE OF CULTURES
Mayhem and mystery in New Orleans
B y Susan Lundy
Photo by Barry Calhoun
Alair Homes dream duplex on Puget Drive in Vancouver: built for intergenerational living.
B on appétit! Mèreon joins ot her French restaurants in Vancouver B y Joanne Peters
Styve
HEIDI FINK
WRITER
FUN. CREATIVE. TASTY. PAGE 31
LISA MANFIELD WRITER A HOME FOR THE AGES PAGE 20
SHARON STYVE
WRITER
GRAZING DAYS PAGE 40
“I’ve always enjoyed fusion food, but being able to explore it from a more critical standpoint, and have conversations with chefs of colour about their experiences, was wonderful.” Heidi Fink is a chef and culinary instructor on Vancouver Island, and for the last three years has been host of CHEK TV’s Cookin’ on the Coast
“The idea of intergenerational living is compelling on multiple levels —not only because of the cost savings (although that is a big one!), but for the opportunity to create stronger ties within extended families and ease the challenges of childcare and eldercare. The Staves’ family duplex ticks all these boxes, and offers a stylish and comfortable nest for three generations.” Lisa Manfield is a writer, editor and content strategist. She was the founding editor of BC Living Magazine and is a regular contributor to Boulevard.
“I am a big fan of enjoying good food with my friends and family— tasting and grazing interesting dishes with my daughter and capturing the delights that abound locally or when traveling.” An avid foodie, Sharon cooks, bakes, blends and lovingly shares superb meals with grateful friends and family around her table.
2024 ISSUE 3
BOULEVARD GROUP PUBLISHER
Mario Gedicke
MANAGING EDITOR
Susan Lundy
ASSOCIATE EDITOR
Lia Crowe
CONTRIBUTING WRITERS
Lia Crowe
Don Descoteau
Jen Evans
Heidi Fink
Susan Lundy
Lisa Manfield
Joanne Peters
DESIGNERS
Lily Chan
Nel Pallay
Maria Lobanova
Tammy Robinson
Crea Zhang
ADVERTISING SALES
Sandy Short 604-374-2236
sandy.short@blackpress.ca
Vicki Clark
PHOTOGRAPHERS
Lia Crowe
Barry Calhoun
ILLUSTRATION
Sierra Lundy
DISTRIBUTION
Marilou Pasion
Marilou@blackpress.ca
604-542-7411
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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, storyworthy. 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.
MASTER OF MATERIALS
CAPTAIN COOK HIGH-TECH CERAMIC SKELETON
life.style.etc.
KATE MACPHAIL
FOUNDER / OWNER: THE KATE MACPHAIL GROUP AT STILHAVN REAL ESTATE
PHOTOGRAPHY LIA CROWE
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born in Vancouver and grew up in Point Grey on the west side. After high school, I lived in Montreal and Toronto, but eventually the west coaster in me found my way back to Vancouver. The first two homes I owned were on the west side as well, but we bought our house in East Van in 2015 and have fallen in love with the Commercial Drive community where we live.
WHAT HAS BEEN YOUR CAREER PATH?
After university, I spent time in marketing and then several years in the film industry. I took my real estate license in 2010 and never looked back. I worked on a team of agents for seven years and went out on my own as a solo agent in 2017. Eventually my business grew to a point where I needed to scale down or take a step back. I had worked hard to get it to the point where I found myself overwhelmed with the volume of work, so I decided to create a team of my own. I started The Kate MacPhail Group in 2021.
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
A good negotiation. It gets my heart pumping and my mind laser focused. I love that feeling.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
I love fitness. I have always loved athletics, but I discovered weightlifting in 2016 after I had my second baby and it’s been my obsession ever since. That and Peloton. I’m passionate about Peloton!
WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?
I am a bit of an extremist…
WHAT IS GOOD STYLE TO YOU?
Good style is understated. It should appear completely effortless. I am not a big fan of logos as an expression of style. I love a look that seems almost unintentionally perfect.
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
I would say I’m a mix of feminine and utilitarian—like satin cargo pants or crystal details on combat boots.
FASHION & BEAUTY
Uniform: The Frankie Shop Maesa cargo pants, plain sleeveless ribbed tank and a cropped jacket or blazer with rolled cuffs. Paired with Chelsea boots or VEJA sneakers.
Favourite fashion designer or brand: The Frankie Shop, CELINE, Loewe. Film or TV show that you love the style of: Carrie Bradshaw in the original Sex and the City.
Favourite cocktail or wine: Oddbird Spumante (I don’t drink alcohol).
Favourite flower: I don’t really care for flowers.
One thing that consistently lifts your spirits during hard times: Any Peloton class taught by Robin Arzon. I sometimes take the classes simply to listen to her. The workout is just a bonus. And, of course, coming home to my family. I know it won’t be forever, but my kids’ excitement when I come through the door is pretty much the best.
Favourite work tool: Bullet journal and fineliner—these are like my external hard drive. I’d lose my brain without them!
Favourite jewellery piece or designer: Aside from my wedding rings, Cartier LOVE rings in rose gold and my Pyrrha talismans. I rotate between the Heart of the Wolf and Atticus the Poet talismans (depending on what my day calls for). And always with my teeny-tiny amazing hard-worker Pyrrha bee charm.
Necessary indulgence for either fashion or beauty: Luxury accessories.
Scent: Gucci Guilty Pour Femme Eau de Parfum.
READING MATERIAL
Fave magazine: The Local Project is beautiful. I love Architectural Digest for daydreaming. Last great read: Braving the Wilderness, by Brené Brown. Book currently reading: Hidden Potential, by Adam Grant.
good taste
Bon appétit!
Mèreon joins a collection of French-cuisineinspired restaurants in Vancouver
WORDS JOANNE PETERS X PHOTOGRAPHY LIA CROWE
in France, the word mère means mother, but it has also been used since the 18th century as an honourary title given to female chefs. In West Vancouver, there’s a new restaurant called Mèreon that takes inspiration from the country known as one of the world’s finest gastronomic hubs and its culinary mavens.
The French-influenced Mèreon (pronounced “Marion”), located in Ambleside, is a passion project for owner Ophelia Arida. Originally from Lebanon, she has travelled to France extensively.
“I have always loved it—not only the landscape, the beauty of the place, but also the warmth of the people and how good the food is,” Ophelia says. “I love the culture. It’s very authentic and very charming.”
Ophelia ’s background was in the corporate world, but the pandemic forced her to take a hard look at her happiness. She has always enjoyed hosting people, and opening a restaurant seemed like a way to combine her love of entertaining and excellent cuisine.
“Having people over and serving them, giving them good food and drink, gives me a lot of joy,” Ophelia says. “During COVID, I had this awakening time. Am I doing the thing I love to do? I really felt I wanted to find my purpose in life, something more profound for me to do that would encourage me to wake up in the morning. So I said to myself, ‘Why don’t you try?’”
Ophelia went to Cornell University to study food and beverage management.
What happened next is a matter of “timing is everything.” First, she had found the restaurant’s location, at 1479 Clyde Avenue. The bright space bears colours of soft butter with robin’s egg blue accents and French artwork on the walls. Her next step was to find a culinary consultant. She was introduced to well-known Vancouver restaurateur/chef Emmanuel Joinville, who launched his kitchen career in 1981 in his hometown of Dijon as an apprentice at Chateau Bourgogne, chef Rene Villard’s Michelin 3-starred restaurant. Emmanuel moved to Vancouver in 2000 and operated the beloved Gastown bar à vin Jules Bistro from 2007 until 2023. He was looking for his next move, so he and Ophelia decided to join forces, the two designing the bistro’s dinner, brunch and happy hour menus together.
“We met at exactly the right time,” Ophelia says. “He brings a lot of experience to the table.”
The food at Mèreon is informed by Emmanuel’s and
PRESCHOOL–GRADE 12
Be curious. Be kind. Be brave. Be you. Vancouver Island, British Columbia
Ophelia’s culinary journeys along with time-honoured French cuisine and cooking techniques, all combined with fresh, local ingredients from around BC.
Among the starters on the brunch menu are a classic French onion soup gratinee, prettily adorned with edible flowers, and west coast Niçoise salad with smoked tuna loin, fingerling potatoes, hard-boiled egg, white anchovies, green beans, Campari tomatoes, roasted red peppers and olives. Mains include duck confit cassoulet with navy beans, merguez sausage, bacon and poached egg; and prosciutto socca, a chickpea flatbread resplendent with goat cheese, toasted sesame seeds, manuka honey, micro cilantro and arugula. Then there are croques: three versions of the classic sandwich containing Gruyère, béchamel, herbes de Provence, and cornichons, each served with frites and salade.
French onion soup is also on the dinner menu, which also features tuna tartare and foie gras terrine among the appetizers. Dinner mains include west coast risotto, loaded with prawns, bay scallops, clams, asparagus and lobster oil; house-smoked sablefish with celeriac purée, honey-glazed carrots, buttered spinach and basil oil; steak au poivre in a peppercorn sauce with polenta fries and prosciuttowrapped asparagus; and a red-wine beef bourguignon, the stew served on buttered potato purée and studded with carrots, bacon, pearl onions and mushrooms.
For dessert are perfectly prepared lemon crêpes finished with star anise and vanilla syrup, Chantilly cream, and berries compote; passionfruit crème brûlée, chocolate fondant with salted caramel and vanilla ice cream; and more.
On Mèreon’s wine list are selections from throughout France and BC.
Vancouver is home to several other French restaurants. Michelinrecommended L’Abattoir Restaurant is a Gastown hot spot that specializes in French-influenced West Coast fare. In addition to a chef’s menu and an a la carte menu, L’Abattoir offers an avant-première prix fixe menu, with options such as
“I have always loved (France)—not only the landscape, the beauty of the place, but also the warmth of the people and how good the food is. I love the culture. It’s very authentic and very charming.”
Thiessen Farm quail with foie gras and sablefish accompanied by Dungeness crab and vadouvan, which is French curry.
Provence Marinaside, in Yaletown across the street from False Creek, encompasses The Wine Bar, which serves more than 125 types of wine by the glass. At Au Comptoir in Kitsilano, the outdoor seating is set up Paris-style, with chairs facing out for prime people-watching, while dining on tartare de bison, assiette de fromage, magrets de canard (smoked maple-glazed duck breast with orange, beetroot, black kale and duck jus) and other French classics.
Les Faux Bourgeois is a long-standing favourite bistro with a vast selection of Bordeaux; among its signature dishes are the coq au vin, steak frites and cabillaud, a dish of pan-seared Pacific cod with mussels, clams, prawns, potato, mushroom and peas. Alouette is a bistro in the heart of downtown Vancouver that offers dishes such as duck cassoulet, vol-au-vent, bouillabaisse and ratatouille.
Dahlia, meanwhile, draws inspiration from the French Riviera; find items here such as ahi tuna Niçoise salad, escargot vol-au-vent, and lobster bisque on its menu. And in North Vancouver, Tour de Feast is a small family-run restaurant that serves up plates such as foie gras, duck confit, and charcuterie. Le Crocodile recently closed after chef Michel Jacob, who was in the kitchen day in and day out for 40 years, announced his welldeserved retirement. Bon appétit.
A playground like you’ve never imagined.
Let your sense of adventure out to play, delve into incredible cultural and culinary experiences, and explore a place that you’ll want to revisit again and again.
The Yukon is just two hours from Vancouver with Air North, Yukon’s Airline.
Visit Air North Getaways now airnorth.vacations
Photo: Cathie Archbould / Government of Yukon
A home for the ages
Luxury duplex elevates the intergenerational experience
WORDS LISA MANFIELD
PHOTOGRAPHY
BARRY CALHOUN
For many couples with young children, living in close proximity to extended family is a practical necessity. For Jared and Carli Staves, it became a dream scenario when they found the ideal 5,500-square-foot lot on Puget Drive in Vancouver.
They developed a plan to pool the family energy and create a space that could house both themselves and their two boys, as well as Carli’s newly retired parents. Knocking down the existing 1950s bungalow made way for their vision: a luxury intergenerational family compound in the form of a contemporary three-storey, 4,400-square-foot duplex.
“On one side, you have the mom and dad, who are recently retired,” says David Babakaiff, partner at Alair Homes, who oversaw construction of the house. “On the other side, you have the young family with two children. Living in such close proximity, they can help the grandparents, and the grandparents can help with the grandchildren.”
While each family unit has their own separate space, they can all converge seamlessly in the blended backyard.
“It’s designed so that it’s not split down the middle,” David says. “It’s a cohesive common space, where the intergenerational family unit can spend time together.”
IN IT FOR THE LONG TERM
Dream homes can take many years to come to fruition, and that was the case with this duplex. The Staves found their lot in 2020, just as the pandemic’s impact was being felt across industries—slowing both supply chains and labour force availability.
Fortunately, the family was well-equipped to kickstart their own project, led by Jared’s experience as a construction manager for large industrial infrastructure projects, and his father’s experience as a residential architect. Jared hired locally disciplined architect Jason Skladan to capture their vision on paper, and then went to Alair Homes for the build.
“The family was looking for participation and insights into the budgeting and build process,” David says. “My office was one of the shortlisted companies because of our transparency and process strength. We don’t often get a client at the industry and technical competency level that Jared has. That made this project challenging and fun.”
But with myriad unforeseen roadblocks—from a concrete strike to an atmospheric river that washed out the highway, making it difficult to hire dump trucks—this project was faced with delays and timeline extensions.
In the end, Jared rolled up his sleeves to get the outdoor work done himself, renting excavators and taking on the landscaping.
“Alair let me into the process, which most building companies don’t,” Jared says. “They included me in creating solutions, which I appreciated. We needed this to be a positive—emotionally and financially. And I wanted to play a role in controlling that fate.”
It was over three years (including a 14-month permitting process with the city) before the Staves could finally move in. But the wait proved worthwhile.
A WINNING COMBINATION
Perched at the top of a hill and sheathed in black siding, the three-storey duplex with mint-green doors—“An homage to the old house that was here,” Jared says—makes a bold statement on a street that is a mixture of original structures and modern builds.
“It’s a stunning home,” David says. “I don’t think we would normally build an all-black house, but it’s really got street appeal.”
With each 2,200-square-foot mirrored side, there is ample space for three bedrooms and three-and-a-half bathrooms.
“The idea was to not compartmentalize space,” Jared says. “We managed to develop a very comfortable open layout for our family to grow within.”
To that end, the entryway opens immediately into a long, galley kitchen anchored by matte white oak floors and an elongated Caesarstone island. Ethereal glow lighting elevates the ambience, while crystal pendant lights add sparkle. Black cabinets conceal panel appliances, which adds to the sleek and seamless feel, and provides deep storage space that extends all the way to the living room.
“We used an attractive mix of millwork—more than you would have in an average home,” David says. “In a stacked duplex unit, it makes the space feel bigger than it is.”
Oversized sliding glass doors frame the living room, flanked on one side by a fireplace and entertainment centre, and on
But the ultimate pièce de résistance here is the backyard. Designed for family connection, it has something for everyone: a lounge area, long-table dining space and ample room for little ones to run around.
the other side by bench seating and a gear closet that serves as an entryway for the backyard.
Upstairs, the primary bedroom is a study in contrast, with an accent feature wall and black framed windows that pop against the remaining white walls. A his-and-hers bathroom with heated floors and a deep soaker tub offers an elegant refuge, while a second bedroom space is perfect for kids or guests.
On the third floor, a cosy room nestled under a sloped ceiling serves as office, bedroom or family room; it’s a perfect hideaway with downtown and north shore views.
“I like to get up early and sit up there with my coffee,” Jared says.
But the ultimate pièce de résistance here is the backyard. Designed for family connection, it has something for everyone: a lounge area, long-table dining space and ample room for little ones to run around. Walled in at the back by a separate two-storey garage, it offers a private escape, and has also served as an additional canvas for the family’s creative vision. Jared installed a living wall along the portion of the garage that faces the backyard and is working on adding a gym and an office to the first floor of the structure.
In the end, while the project required some flexibility in both timeline and budget, it truly finished in the win column for all: the Staves got the home they dreamed of and the opportunity to live comfortably with extended family, while Alair received a Homebuilders Association of Vancouver award for Best Multiplex Unit.
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 OCD effect
Organized Clean Designs takes home harmony to new heights
WORDS DON DESCOTEAU X PHOTOGRAPHY LIA CROWE
Friends starting a business venture together isn’t unusual. What may be harder to imagine is two best buds with admitted OCD characteristics thriving in helping homeowners, interior designers and developers optimize the use of space.
Vicky Papageorgiou and Dunja Celic, founders of Vancouver startup Organized Clean Designs, are proving that two people with similar traits—but also enough differences to complement each other—can achieve success in today’s business market.
Readers may have already noticed the acronym for their company is OCD. That’s not an accident, they say.
“It’s OCD because that is who we are,” Vicky says, sending a knowing grin to her business partner. “We just made the name out of that and it kind of stuck and everyone seems to love it.”
While the two are quick to acknowledge the struggles many people have living with obsessive compulsive disorder, taming their own OCD and using it to their advantage in the service of clients has given them an edge in developing this niche business.
“It’s also a vision we have on our end,” Dunja says of the way she and Vicky meticulously keep their own households. In conversation several years ago about their shared passion for home organization, the friends determined they wanted to use that to help others enjoy the benefits they see. The seeds of Organized Clean Designs were being planted.
Where some might view homes that have everything from herbs and spice containers to pantry shelves, hall and bedroom closets, dresser drawers and more impeccably ordered as a sign of OCD, these friends see it as a methodical way to combat overwhelm and help people free up time for more meaningful activities.
“In today’s day and age, I think the biggest thing is we don’t find time for what’s important,” Dunja says. “We are rushing from dropping the kids off at daycare, to walking our dogs, to cooking meals to going to work, plus trying to get to the gym and have a social life.”
Finding the right cooking ingredient quickly, being able to easily see and select a clothing option, not having to dig through multiple boxes to find seasonal decorations or having a short reach for the right tool in the garage—all can save seconds or even minutes: time that adds up over the course of the day.
business together.
Both partners are married and have a toddler, while Vicky has another child on the way. Prior to launching their business a little over three years ago, they were working with their husbands’ companies. While helping run a family-oriented business was satisfying in many ways, Dunja and Vicky say, they felt compelled to share their talents for organization with the public.
Starting at the height of the COVID pandemic was difficult, as visiting people’s homes to inspect their space was off the table. But they were keen to get their name out there and begin building a reputation and client base.
Being able to assess a client’s situation in person made it a lot easier for Dunja and Vicky, from helping people declutter a space to measuring for and designing space-saving solutions.
It also helped from a support perspective, Vicky says.
“We come in there and we’re going to do everything and organize everything, but what are you going to do when we leave?” A big part of the service, one far more effective in person, she says, is “giving them tools to succeed and showing them how to keep the space as it should be.”
Dunja agrees.
“It’s great that we can make it look like a Pinterest board, but is that sustainable for the client? A lot of the time it is. They may be impressed by what we’ve done with the space in a way they maybe didn’t visualize, but now they know how to upkeep it and I think
Organizing someone else’s space, whether starting with a blank canvas or redesigning an existing space, takes creativity and practicality. So, who tends to be the idea person and who brings things back to reality when needed?
Interestingly, they each consider the other the “creative one.” After mulling over the question, Dunja looks at Vicky and says, “On a jobsite I might be more practical, and I think you’re more creative.”
Dunja admits to being more skilled when it comes to laying out design ideas on the computer.
While they don’t always agree on the best solution for a project—“we want to kill each other sometimes, but it’s mostly good times,” Vicky says with a grin—they respect each other’s opinion enough to compromise.
And they agreed early on that the business wouldn’t get in the way of their friendship.
“That’s why it really works; we have different strengths. Yes, we’re alike, but [we] see things differently and that’s okay. We work together and that’s what’s most important. We work for the client and that’s who we’re trying to satisfy,” Dunja says.
It seems the sky is the limit for OCD’s services. The partners are branching out from working primarily with householders, to partnering with interior designers, developers, real estate agents and others on designing efficient spaces.
Not surprisingly, both women are fans of home renovation shows.
“Oh my God, that’s our dream, to have a show on HGTV,” says Dunja, looking like a kid opening gifts at Christmastime. Bringing it back to their own work, she looks at Vicky and says emphatically, “You love the big reveal.”
“[Clients] never imagined what it could look like,” Vicky says. “And I think what excites us the most is that final reveal and the enthusiastic comments we get from clients.”
Examples of their work can be found on Instagram @organizedcleandesigns and at organizedcleandesigns.ca.
lifestyles
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.
Currently, fusion cuisine is getting new life as we move away from a Euro-centric lens...we are witnessing a showcase of cooks from around the world, and their perspectives on cross-cultural cuisines.
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.”
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 developed fusion cuisine include Mexican (a blending of Mayan, Aztec and Spanish cuisines), Filipino (a blend of indigenous, Spanish 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 hummus.”
At its heart, fusion is a celebration of inclusiveness and creativity.
Chef Castro lives this every day in his restaurant: “I employ my team from all over the world. I think this is what makes House of Boateng so special. Our team consists of people from Africa, Japan, Mexico, Philippines, Vietnam, Canada and Argentina. With all 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 common 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 Eurocentric 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.
Salt Baked Salmon Fillets
Baking fish in a salt crust is a beautiful way to impart flavor and keep your fish moist. The crust provides insulation, slowing down the cooking time and allowing for a really evenly baked fish. Our recipe calls for dill, lemon and leek, but you can use any aromatics that you like and lend well to your complete meal
Ingredients:
2x 300g center cut portions wild BC salmon, skin on, pin bones removed
750g kosher salt or sea salt
4 egg whites
2 Tbsp water
3 slices lemon
1 small bunch dill
¼ leek, thinly sliced
2x 30cm lengths of twine
Method:
• Preheat the oven to 400F.
• In a medium bowl, mix together salt, egg whites and water to form a sandy looking mixture and set aside.
• Take one piece of salmon, skin side down, and lay half of your dill on top of it. Place your leeks and lemons on top of the dill, then place the remaining dill on top of that. Put your other piece of salmon on top of the dill so the skin is facing up. Gently tie into a little parcel with some twine.
• Line an oven proof baking dish with a piece of parchment paper. Put about ½ of the salt mixture on the parchment and make a nest that will fit the salmon bundle. Pack the remaining salt on top of the salmon so it is completely encased.
• Bake for 35 minutes. Remove from the oven and let rest for another 10 minutes. After the resting period use a serrated knife to cut off the top of the salt crust.
• Serve the salmon warm with your favourite sides, and enjoy with the ones you love.
Castro Boateng, chef and owner of House of Boateng.
Contact us today:
Prestige Beach House
Kelowna
250-860-7900
kelowna@prestigehotels.ca
LIVE THE SUITE LIFE
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A large dining and seating area provides beautiful views of City Park, Hot Sands Beach and Okanagan Lake, all easily accessible within a short walk.
Your stay is complemented by a charcuterie board and bottle of wine upon arrival, luxurious amenities, and breakfast in bed for two.
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A confluence of cultures Mayhem
and mystery in New Orleans
WORDS SUSAN LUNDY
My excitement rises as I peer through the cab’s windows, watching the highway from the airport turn into increasingly narrow streets that twist and turn through brightly lit neighbourhoods. Suddenly, the car pulls over.
“This is as close as I can get to your hotel,” says the driver. Then he points and adds, “It’s just two blocks down that street.”
So, I exit the cab…and step into pandemonium.
Colour and noise and music meet in one giant flash of sensory explosion. A band of horn players marches by.
Laughter, shouting. Neon lights. Windows and doors flung open to the mass of people, some wearing outlandish glittery outfits, and even more clutching drinks in fanciful plastic cups, or boot-sized beakers.
Welcome to Friday night on New Orleans’ Bourbon Street. I wade through the mayhem, towing a suitcase, and find the Royal Sonesta Hotel, home for me and my friend Sandra for the next few nights. It’s my birthday weekend—and, wow!— what a place to celebrate!
Sandra has been here a few days and assures me the room is excellent. Facing an interior courtyard, it’s surprisingly quiet (despite the Bourbon Street clamour outside) and extremely comfortable, with an outdoor terrace and seating area beneath an orange tree.
My introduction to New Orleans fanfare begins immediately as we take our seats at a table in the Royal Sonesta Ballroom and prepare to be dazzled by burlesque. Lavishly clad—and then unclad—performers sashay through the audience as jaunty jazz tunes play out on the stage. Determined to get a taste of Louisiana cuisine, I order a seafood gumbo (delicious) and raw oysters (divine).
When I order a glass of Prosecco, the server asks, “Do you want a ‘go cup’ with that?”
Apparently, the famed sidewalk strolling libation known as the “go cup” was invented on Bourbon Street.
Saturday morning, we’re up early and ready to explore. The Royal Sonesta is perfectly located as a home base for exploration, and we head off on foot down nearby Canal Street to Vue Orleans—an excellent first stop for anyone wanting to learn about this southern USA city. Multi-level and delightfully interactive, it takes visitors on a storytelling journey into New Orleans history, music and culture. I love the sit-down bar where you can research local dishes and drinks. Open the menu on the screen and touch the New Orleans staple “jambalaya,” and up pops the recipe and ingredients list. Hit “order” and a chef appears on screen, walking you through the steps to make it. This is cool!
Learning about jambalaya turns out to be fortuitous because, in a way, this savoury dish of meat, vegetables, rice and seasoning is symbolic of New Orleans itself. Jambalaya is a one-pot dish that evolved from a mishmash of influencing cultures, including the African, Spanish and French people, who settled here over the centuries.
What we learn from Vue Orleans and, later, on a walking tour with NOLA Historic Tours, is that the unique story of this city has resulted, like jambalaya, from a “confluence of cultures” that can be found in everything from food and drink to music, spirituality and architecture.
If you take the NOLA walking tour, try to book tour guide David Higgins, who is a former teacher and a stand-up comedian. Amid a running stream of hilarity, we visit the Storyville and Tremé districts to learn about local, Creole and AfricanAmerican culture; we stand in the very square where the birth of jazz occurred; and explore voodooism and its impact on the Catholic church here. Ultimately, we discover how the various historical and cultural influences combined to create a city like no other.
In the French Quarter.
PHOTO COURTESY NEW ORLEANS & COMPANY
Colour and noise and music meet in one giant flash of sensory explosion. A band of horn players marches by. Laughter, shouting. Neon lights. Windows and doors flung open to the mass of people, some wearing outlandish glittery outfits, and even more clutching drinks in fanciful plastic cups, or boot-sized beakers.
A focus on food
Sampling food and drink is a big part of visiting New Orleans. On Bourbon Street, you can’t take too many steps without seeing neon signs inviting you to partake in fried chicken and daiquiris. Drive-through daiquiri stops?! Yup, this is a thing throughout Louisiana.
One of our favourite stops, Sazerac House, uses interactive exhibits and tasting opportunities to introduce visitors to the famed Sazerac cocktail (among other drinks). Visitors embark on a self-guided tour through the history of the Sazerac, which is considered the official cocktail of New Orleans.
Later, we lunch on Canal Street amid upbeat live music at the lavishly decorated Palace Café. Well-known for its crabmeat cheesecake, gumbo and other traditional New Orleans Creole dishes, it’s housed in the historic Werlein’s music store building, and is a destination in itself.
My birthday lunch could not have unfolded in a more perfect spot. Pêche Seafood Grill was inspired by the cooking of South America, Spain and the Gulf Coast, and it serves up some very fine-tasting seafood. Sandra tries to look happy as she samples her first raw oyster, and as much as she smiles through it and says, “not bad at all,” she doesn’t go for seconds (which is okay with me!).
For a completely different experience, we “fine-dine” at Saint John, which specializes in Chef Eric Cook’s take on haute Creole cuisine. We agree the upscale food and presentation here are excellent.
Music is everywhere
As you walk down the streets, upbeat sounds spill out of doorways, and musicians perform on sidewalk corners or march mid-road. But the French Quarter’s Frenchmen Street
is music central. We push our way into a crush of toe-tapping spectators at Spotted Cat—just one of many venues here— and a lively jazz band holds us enthralled.
Attending a show at the historic Preservation Hall is a must-do, and we are a little heartbroken to discover the entire weekend is sold out. Hot tip for next time: book ahead!
We do get to a live show at the iconic House of Blues, where Victoria-based folk duo Ocie Elliott is playing. (No, ha ha, not a huge coincidence; my daughter is part of the band.) Here, in this beautiful multi-venue building, we hear more music than anticipated, since Ocie Elliott and a Metallica cover band are playing on not-too-far-apart stages. Each time a side door opens in our venue, the driving heavy metal rhythms meet harmony-driven songs in a definite discord of sound. But we enjoy a super-fun night.
Step up with the weird
How could we not weave our way through the crowds and find a spot to witness the Intergalactic Krewe of Chewbacchus Parade? In true otherworldly bizarreness, the Star-Warsthemed parade consists of about 100 contraptions built onto bicycles, homemade trailers and shopping carts, and pushed, pedaled or pulled through the parade route. The Krewe handmakes its own costumes and accessories and is entirely green, using no petroleum to fuel its floats.
But it is these three “simple thematic rules” regarding costumes and parade contraptions that makes this a must-attend event for us: “No unicorns (unless they have rocket thrusters); no elves (unless they are cyborgs); whinebots will be airlocked into the nearest Black Hole.”
Yeah, it’s weird.
Bourbon Street. PHOTO COURTESY NEW ORLEANS & COMPANY
And so much more
• New Orleans is almost synonymous with its annual world-famous Mardi Gras event. We arrive two weeks ahead of the big festival, but decorations are already going up and some spirited imbibing of spirits seems to be setting the party in motion. As part of our tour, we visit Mardi Gras World, which introduces some of the event’s history and explores Kern Studios, where the Mardi Gras prop and float “magic is made.” It is a good (if slightly underwhelming) way to learn about Mardi Gras and get an up-close look at some remarkable papier-mâché beings.
• Sandra and I laugh when we see recommendations for the highly rated WWII Museum. We once trailed a couple of enthusiastic men through a war museum in London, frankly wishing we were anywhere else. So, we choose not to go, but this is probably a mistake. People travel from all over to visit this museum, which tells the story of the American experience in “the war that changed the world” through exhibits, multimedia experiences, and thousands of personal accounts.
After a weekend of revelry, it is too soon that Sandra and I find ourselves back in a cab heading toward the airport. We’ve packed a lot into our stay, but really, we’ve only started to uncover the mysteries and mayhem of this confluence of cultures. We may just have to go back.
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 oldfashioned 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
Vancouver Island’s Wildwood Saunas at Bilston Creek Farm is part of the backdrop for our dreamy, lavender fashion shoot in this edition of Boulevard. The sensual nature of the cold plunge with the warmth of the fire and the intoxicating scent of lavender set the scene for a daydream of purple haze. Wildwood Saunas merges a traditional Nordic-style sauna with the invigorating benefits of cold Plunging, offering a holistic wellness experience that will leave you feeling refreshed. Seeing it nestled in the heart of nature at Bilston Creek Farm, team Boulevard had the pleasure of getting a glimpse of a setting that rejuvenates the mind, body and spirit.
