FAIRY QUEEN Soft, feminine fashions reign this season
TASTE THE SEASON Farm-to-table tips for your summer feast
building design, interior design & landscape design
when: you want to start a project on a new property. you are planning for a custom addition. you plan to create a fourplex or sixplex. deciding how to connect the inside with the outside. you want to build an outdoor room and extend your living space. you need inspiration for your home. It’s got to be done right.
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Physician-led regenerative hair restoration at Philosophy MD encompasses multi-modal treatment programming and specialized care for a truly personalized approach. Reduce hair loss, amplify hair growth, and enhance scalp and hair health in 3-6 months. Discover what’s
TASTE THE SEASON Farm-to-table tips for your summer feasts
B y Ellie Shortt
van Straaten
by Jen Evans
Makeup by Jen Clark
T his season’s colour palette is soft, feminine and full of flower petal hues
B y Lia Crowe + Jen Evans
Mayhem and mystery in New Orleans
B y Susan Lundy
On the Cover
Photo by Lia Crowe
Models Gracie Van Gastel, represented by Liz Bell, and Cole Elder, photographed on location at Bilston Creek Farm and Wildwood Saunas.
Styling
BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627
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.
Photos: Lance Sullivan | Concept Photography
design notes
Tea for two
By Janice Louise, Modhaus Interior Design
Spring is in the air; floral scents and the sounds of spring have our senses alive with energy and a keen awareness of our surroundings. What better time to host an iced tea party, with fresh lemon flavours and colours of the bright blue skies of summer? Achieve a cool look and feel by offsetting relaxing florals with bold shapes and vibrant, playful patterns.
Tranquilitea Island Elixir Tea Co
$18/tin
Nuve Cardigan in Mustard
Still Life Boutique
$338
Teaspoon
Silk Road Tea Store
$23
Tom Dixon Bump Teapot + Set of Two Mugs
Gabriel Ross
$297 / $162
Couleur Nature Tablecloths
Muffet and Louisa *prices vary
Pablo UMA Mini Sound Lantern
Gabriel Ross
$460
Alessi T-Timepiece
Tea Infuser
Gabriel Ross
$70
Hillberg
Crochet Bag in Fog Hansel from Basel $86
Evie Bouquet Zingaro Floral Perfumery $75
Lemons on White Round Pitcher by Borgioli The Tuscan Kitchen $169
Tessa Dress in Blue by Eliza Faulkner Still Life Boutique $549
Clarks Wallabees in Cloud Grey Embroidery Footloose Shoes $240
life.style.etc.
WITH TARA CARERE, PHILOSOPHY MD PHOTOGRAPHY LIA CROWE
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born in Montreal, and did most of my growing in Sooke, BC. While I have lived in many places, cities big and small, I fall deeper in love with our island the more of the world I see.
WHAT HAS BEEN YOUR CAREER PATH?
So many entrepreneurs will recognize the path. In my 20s, I made the connection that I am fascinated by people. I appreciate our shared experiences—the way we love, celebrate, grieve, compare, bond and seek contentment. I felt the digital age needed social responsibility at the helm, and a contribution towards healthier ideals.
As I finished at UVic and UBC, my new hubby (Matt) was finishing medical school in Ireland. We were working on our path back to residency and practice in Canada. At that moment, I held a marketing and business development role at a progressive cosmetic dermatology practice in Victoria. Matt was placed in Ottawa for his residency. It took some effort to consider and resolve a path for my own career.
In 2012, I opened Victory Media, a strategic marketing consultancy and agency, specializing in aesthetic practice marketing. Inspired by Guy Kawasaki’s Rules for Revolutionaries, I developed a totally remote work model—before remote was cool.
In 2020, Matt and I opened Wonder Skincare, Canada’s first virtual skincare clinic. Then, accessibility was an issue, and the opportunity to service consumers in far corners of Canada was exciting.
In 2022, we became half of the founding group of Philosophy MD, a remarkable medical spa in James Bay, and our swan song. We met a beautiful group of partners and aligned on a vision, to deliver unparalleled service, and offer safety and inclusiveness for all.
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
It’s most definitely the moments of alignment, where the articulation of the vision, the expression and the effort look and feel as they were intended. That’s about teams forming and building expertise, flourishing new ideals for aging and beauty, new leaders thriving, patients and customers and clients feeling cared for and supported. These moments of alignment are also important to celebrate.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
I fiercely protect my family time, and that includes time with a few nearest and dearest friends. Now officially in my 40s, I’m putting more emphasis and focus on my health as well. I think life, including my career path, has challenged my priorities enough to know that at the end of my days, I will be happiest knowing I soaked up and doled out all the love I possibly could.
FASHION & BEAUTY
Uniform: Citizens, and a crisp white button-up, sleeves rolled, an extra button undone. Favourite pair of shoes: Most recently, my Mono Doc Martens. Favourite day-bag: By day, I’m most likely to be found with a backpack! Favourite work tool: A softcover Leuchtturm notebook.
Necessary indulgence for either fashion or beauty: I’m all about the skincare— SkinCeuticals and ZO Skin Health…and an Omnilux LED mask.
Scent: Le Labo Another 13.
WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?
This is twofold for me. The first thing that comes to mind is a beautiful analogy—that you can juggle many balls, but some of those balls are glass. Don’t drop the glass ones. Secondly—having established life and business can throw a lot at you, and from time to time the ensuing stress can feel big. So, at the end of the day, all you have is the integrity of your effort. In moments where the answer or path may not feel immediately clear, I will ask myself: will my action help, will my action hurt, and 10 years from now, what will this look like to me? I will allow myself time to process before I act.
WHICH QUALITY HAS LED TO YOUR SUCCESS?
I suppose a quality I’m increasingly grateful for is that I try to know, love and accept the person I am, and I try to be that person in all areas of my life. Similarly, I try to love and accept others as they are.
WHAT IS GOOD STYLE TO YOU?
Good style to me is personal. I am not the most trend-forward person, though I know what looks and feels great on me.
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
I lean towards the classics—a little feminine, easy, timeless and just a little into the trends. I firmly believe in investing in great denim, great overcoats and footwear. Feel good in it, and you wear it well. I’ve also learned the impact of skin on an individual’s sense of style and beauty, and I feel it’s a big part of my own outward identity.
STYLE INSPIRATION & LIFE
Style icon: I look back with love to the ‘90s super models, and I feel Gisele Bündchen still offers that natural beauty.
Favourite musician: Oooooh, maybe John Mayer. Saw his solo tour last year and it was pretty damn impressive. Favourite cocktail or wine: Bourbon Sour.
Album on current rotation: Johnny Cash's At Folsom Prison Favourite flower: Give me an Icelandic poppy or something else petal-y!
One thing that consistently lifts your spirits during hard times: There is only one answer—and on any given morning, they may all be in bed with me.
READING MATERIAL
Fave magazine: Trick question! Last great read: Louise Penny’s The Nature of The Beast. I also recently read Will Guidara’s Unreasonable Hospitality, which is a must for any service professional.
Book currently reading: I feel like I should flex some impressive bibliophilia here, but the truth is that I’ve been on a serious fantasy kick for the past year. I’m currently finishing Sarah J. Maas’s House of Flame and Shadow
Pinot, Portland & Pickathon
A marvellous medley
WORDS SUSAN LUNDY
Sitting on an outdoor patio at Amaterra winery, overlooking the lush hillside and distant cityscape, and sipping a truly fine pinot noir, my husband Bruce and I reviewed our day exploring Oregon wine country.
It was early August, and we were here to take in Portland, nearby wineries and an annual music festival called Pickathon. So far, nothing disappointed, and it had been an absolute revelation to discover the glory of Oregon wines, especially the pinot noir, which happens to be my go-to red.
Our tour today took us winding through the picturesque Tualatin Valley, which sits in the northwestern edge of the Willamette Valley, Oregon’s leading wine region and home to two-thirds of the state’s wineries and vineyards. You can find almost 800 wineries across the valley from Portland south to Eugene.
After enjoying the drive from downtown Portland through wide-open stretches of rural landscape, we followed the signs to Elk Cove Winery, circling our way up a pretty, residential hillside, and gasping as we drove through the gates to meet a magical vista of lush rolling vineyards and distant hills. Sampling a flight of red and white wines and partaking in a snack on the vineyard-view patio, we agreed the rich flavours of the wine lived up to the glorious setting.
A short drive away, we wandered into the historic white farmhouse
Amaterra winery.
PHOTO COURTESY AMATERRA
and tasting room at David Hill Winery. The farmhouse, originally built in 1883, opens up to a serene outdoor patio, cushioned amid the sprawling vineyards and mountains views. The farm is 140 acres with 40 acres of pinot noir, pinot gris, riesling, chardonnay and Gewürztraminer and some of the oldest vines in the state.
But it is the pinot noir varietal that reigns supreme in Oregon, and we revelled in a flight of silky samples.
And now at Amaterra, we have sampled yet another glorious flight of wine. We have also enjoyed dinner overlooking this spectacular vista and selecting from a menu laden with seasonal dishes with locally sourced ingredients. Amaterra opened in January 2022; it boasts a 46,000-square-foot facility with a 12-acre vineyard, located in the West Hills area of Portland. The location makes it a simple rideshare away from the heart of downtown, and we easily navigated Uber rides there and then back to our hotel.
PORTLAND
After arriving in Portland, which is an easy 5.5-hour drive from Vancouver, we found our way to the Heathman Hotel, located in a lovely, quiet, treed neighbourhood. The hotel has been a Portland landmark and cultural fixture since it opened in 1927. It’s hard to miss the towering shelves and gleaming chandelier in the hotel library, where guests can unwind with a coffee or drink, surrounded by 2,700 books, many signed by notable authors. The rooms are both sophisticated and modern, and the restaurant is renowned for its Pacific Northwest cuisine. But it is the location that really sets the Heathman apart.
From here, we walked everywhere, even discovering a Wednesday market that popped up in nearby Shemanski Park. We browsed the wares of some 30 vendors selling farm-fresh food, flowers and much more amid the peaceful greenery.
Setting out to the famed Pearl District on our first night, we stepped down from sidewalk level into a cool bar called Fools and Horses for an enjoyable drink and oysters. But the main event that night was a sushi feast at the renowned Janken. The first thing you notice entering this popular spot is a massive cherry blossom tree, with its flowery canopy bursting in a heavenly pink above the diners. Everything here is thoughtfully curated, from the lampshades to the little lights on the bar and even the minimalist tiling. The motto of this place is everything is “better together” because most of the dishes are created to be shared.
For breakfast, we dined the first morning at the The Daily Feast and—loving its excellent food and classic diner feel—we went back the next day as well. On our final night, we walked to the trendy Slabtown district and enjoyed dining and people-watching on the patio at Solo Club. Often seen as the unofficial “waiting room” for Besaw’s—a famed 1903-era restaurant—located next door, Solo Club is run by renowned mixologist David Rodriguez, and it’s the place to go if you like creative cocktails.
With just a few days in Portland, and a tantalizing number of
David Hill Winery. PHOTO COURTESY EXPLORE TUALATIN VALLEY
tourist attractions, it was hard to decide what to take in. But we love to walk, and the weather was warm and wonderful, so we headed out to the Portland Japanese Garden, where paths wind through a quiet forest, past cascading waterfalls, serene ponds and manicured bonsai trees.
In the same area, we discovered the International Rose Test Garden, a floral paradise boasting over 10,000 roses of various colours and fragrances. Established in 1917, it’s the oldest public rose test garden in the United States, and its proof of the good vibes that come from the adage “stop and smell the roses.”
Fulfilling a love of history and architecture, we also toured Pittock Mansion, which is perched atop Portland’s West Hills. Built in 1914, this French Renaissance-style chateau showcases panoramic views of the city, and its opulent interiors feature exquisite craftsmanship, period furnishings and fascinating exhibits detailing the lives of its former residents, media mogul Henry Pittock and his wife, Georgiana Pittock.
For our final adventure, we hopped aboard a Portland Spirit Cruise, and motored gently along Willamette River, learning about Portland’s waterfront landmarks and a bit of its history.
The Antique Gate at the Portland Japanese Garden. PHOTO BY ROMAN JOHNSTON, COURTESY TRAVEL PORTLAND.
PICKATHON
For the final leg of our journey, we travelled to nearby Pendarvis Farm in Happy Valley for the kaleidoscope of sound and visual artistry that is Pickathon. This music festival is one-of-a-kind, weaving together a stunning, rolling farm and forested setting, art installations that range from towering sculptures to whimsical interactive exhibits, great musical acts, and an impressive commitment to the environment.
Exploring the grounds is a bit like traversing an enchanted forest, where magic emerges around every corner. All of the seven outdoor stages (there are some indoor stages as well) are set in their own environment, with their own food and drink vendors, art installations and, ultimately, their own unique atmosphere. The Woods Stage, for example, is located deep in the forest, set to a backdrop of artfully woven wood and cathedral-like trees, and surrounded by tenting spots.
Arriving at the venue, you’re given a cup to use for any drink of your purchases. And the first time you buy food, you buy a plate, which you then use for all your food, exchanging it for a clean version as you go along. With these two small steps, plus having no packaging on any of the food merchandise, garbage was eliminated from the festival. So simple and yet so transformative, especially since it’s common to see overflowing garbage cans and recycling bins at big events.
Pickathon has a number of other things going on, including “Curation,” a special ticketed event that pairs some of the musical acts with Portland chefs and mixologists for a long-table meal in a stunning, private space. The Curation design team gathers edible flowers, native plants, salvaged items and organic materials to augment the lush natural setting. The result is something to behold.
We loved the relaxed vibe of Pickathon, clapping and dancing along with the many musical acts, which included both established and emerging artists and a nice variation of genres.
This is a special music festival, and attending it topped off a memorable trip to Oregon, where pinot, Portland and Pickathon amount to a marvellous medley.
Austin Louden, B. Sc, Senior Wealth Associate Tel.: 250-361-2483 | austin.louden@nbpcd.com Fiona MacDonald, B.Comm., Senior Client Service Associate Tel.: 250-361-2436 | fiona1.macdonald@nbpcd.com Work with an Advisory Team that listens, understands and offers clear solutions.
“Curation,” a special event at Pickathon music festival.
Boom + Batten serves up the taste and the ambience of the sea… and much more
WORDS TESS VAN
STRAATEN PHOTOGRAPHY LIA CROWE
Strolling along the Songhees Walkway on a sunny day, I stop to see if I can see any river otters bobbing in the water or running along the rocks—a fairly frequent occurrence here. I’m on my way to Boom + Batten restaurant and café for lunch, where my view is about to get even better.
Nestled along this popular walkway and perched over the water with a picturesque view of Victoria’s bustling harbour and the luxury yachts moored at the Victoria International Marina, it’s hard to beat Boom + Batten’s location.
“It’s so beautiful and you get to see the seaplanes coming and going, all the harbour ferries and the Coho, and Fisherman’s Wharf is just across the way,” says Boom + Batten restaurant director Jade Kennedy during the Tuesday lunch rush. “We had whales [go by] last summer, there are, of course, the resident otters, and all these yachts from all over the world—so it’s an experience just getting here!”
Once you’re inside the sleek and modern restaurant—which almost feels like being on a mega yacht thanks to the wall of windows overlooking the water—the culinary experience also embraces what makes the Pacific Northwest so special.
“We have a lot of seafood options, and locally sourced ingredients are a real focus for us,” explains executive chef Laurie Munn, who took over last September and started adding popular new menu items, like the West Coast-inspired tuna tataki that I’m about to try.
Once you’re inside the sleek and modern restaurant—which almost feels like being on a mega yacht thanks to the wall of windows overlooking the water—the culinary experience also embraces what makes the Pacific Northwest so special.
D STINATION
“We’ve seasoned it with nori, so it has a sushi flavour to it, and there’s a maple lime ponzu sauce and a spicy citrus garlic sauce,” Laurie says, as I bite into a delicious first taste of the salty, tangy and flavour-filled creation, and eagerly fill my fork with more.
“Japanese dishes are often served with a sesame spinach salad but instead, we’ve done some asparagus with the same flavours for a bit of a twist, and puffed rice to add a crunch to it,” Laurie adds. “I like to make things that are interesting to eat but that will also please a lot of people.”
Very pleased with my first dish, I move on to the seafood tagliatelle that has Salt Spring Island mussels—which I love—local clams, shrimp, scallops and a very yummy and light white wine and pistou (a French version of pesto) sauce that makes it perfect for summer.
“This is something that’s very ‘me’ because it’s very simple,” explains Laurie. “We make the pasta ourselves and the sauce is just a simple butter, white wine, garlic and a basil puree that’s very light. It’s finished with a traditional Italian touch of breadcrumbs on top instead of cheese because they wouldn’t put cheese with fish. People often think pasta has to have cheese on top, but it’s actually nicer with breadcrumbs because then you get a contrast in textures, too.”
As Laurie talks about his menu inspiration, his passion for food is palpable and one of his favourite dishes—in addition to the ceviche, sablefish and tuna tataki—is something that he’s been serving up for almost a quarter of a century.
“I’ve been doing the chicken liver parfait for 24 years now and it was one of the first menu changes I made when I took over,” he says of the decadent parfait served with sourdough crostini and the most delectable sweet and tart mustard fruit relish I’ve ever tasted. “I was at my previous restaurant for 16 years and it was on the menu from day one. It was one of those things that you couldn’t take off the menu.”
Another fan favourite that’s no doubt earned a permanent place on Boom + Batten’s diverse menu is the Earl Grey martini, which I slowly sip while watching boats zip around the harbour on a sunny afternoon.
“In addition to our great cocktails that are using local ingredi-
VICTORIA ’S DIAMOND
ents, we also have an extensive wine list and a lot of really beautiful wines from select producers that we like to work with,” says Jade, who’s been with Boom + Batten since it opened five years ago. “We’re quite locally driven but globally inspired, and I like to think of our service team as a bit of a tour guide for our menus, which have a good blend of things for people who might not be that adventurous with food, as well as options for people who want to branch out.”
Recently named one of the top 100 brunch spots in Canada by OpenTable, Boom + Batten’s seasonal waterfront patio is also a popular spot for more casual dining, and I can tell you it’s also a great place to people (and pet) watch.
“Considering we’re on a peninsula, there’s been a real lack of waterfront dining in Victoria. So being able to offer more of that is wonderful, and the patio along the Songhees kind of feels like a European promenade.”
For Laurie, who was trying to become a professional cyclist in Europe before finding his passion with food, the beautiful location and amazing view is just another source of inspiration.
“It’s pretty ridiculous, especially since most kitchens don’t even have windows,” he says. “Coming from that competitive background to a competitive environment like kitchens, there’s just this drive to constantly make the food better.”
As for the otters, I lucked out on my way back to the car and timed it just right to see one scurry into the water with a splash.
Executive chef Laurie Munn and restaurant director Jade Kennedy
EXPLORING THE ARTISTRY OF SPACES
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hot properties
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 must-have. 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. Topof-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.
“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
Pictured: 386 Newport Avenue, Oak Bay, BC
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
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.
Life lessons and healthy havens
Keith Baker rocks to his own beat
From rocking out on concert hall stages to the meticulous craftsmanship of custom homes, Keith Baker’s life is a lesson in the power of serendipity and being open to new opportunities.
“I’ve just kind of fallen into things and that’s been a reoccurring theme of all the big turning points in my life,” explains the founder of Keith Baker Design. “A door opens, and you step through it.”
Born and raised in Victoria, Keith grew up playing several instruments, and his talent and passion for music led to a career as a professional musician. As a drummer in the 1970s concert rock band Holy Smoke, Keith toured extensively and played at Vancouver’s Pacific Coliseum, opening for Blue Oyster Cult and T. Rex.
“We built everything ourselves from speaker boxes to stages and lighting systems because we couldn’t afford anything. So, there was always this ‘making it’ kind of sensibility,” Keith recalls. “If you want something and you don’t have the money for it, you make it!”
After moving to Los Angeles in 1977 to further his music career, Keith played with some top talent, but green card issues ultimately sidelined him. It was one of Keith’s first major setbacks—but it was also a turning point in his life, and a perfect example of a new door serendipitously opening.
“I found work as a handyman,” the 71-year-old says. “I’ve always had a knack for making things, whether it was building tree forts as a kid or custom speaker boxes for my band. Creating has always been in my blood.”
Keith had no way of knowing it at the time, but his innate talent for craftsmanship and design would lead to a whole new career as an award-winning home designer, thanks to a chance encounter with a real estate agent who needed help fixing up houses she was flipping.
“I did a lot of work for her and she kind of recognized a talent and suggested I take a cabinet-making apprenticeship,” Keith explains. “One week later, I had a job with a union shop and started my cabinet apprenticeship. So many things in my life have been like that.”
Keith excelled in his new career, completing a four-year apprenticeship in three years at the top of his class and working on houses for A-list celebrities.
That experience helped Keith build a thriving business in Greater Victoria. He branched out to renovation and design projects and soon had a staff of 12.
“When you figure out what to build, they call you a designer, but I didn’t think of myself as one,” he says. “It took a long time for me to consider myself as a designer.”
Business was booming when Keith took on a large and very expensive project for a Japanese businessman who had written a book on “taking care of the little guy.” Ironically, Keith says, that client refused to pay what would have been more than a year’s worth of income.
FINE CLOTHIERS SINCE 1862
LOCALLY CRAFTED MODERN – TIMELESS
“I lost the business because of that, my house, and all of my shop tools,” he says. “I just couldn’t get out from under it and it was a tough lesson. But losing it all also taught me that they couldn’t take away my creativity, they couldn’t take away my attitude—and that was a lifesaver.”
The significant setback also taught Keith another important lesson once he was ready to see it: the power of forgiveness and choosing not to be a victim.
“I was the victim, I was the little guy, and I didn’t have the money to fight him. But after telling that story for so long, I realized the only way I could let go was to forgive,” he explains. “When I realized all the energy I’d wasted being a victim, I knew I needed to change that and also forgive myself, which was huge. So, all the big mistakes for me really turned into the biggest blessings.”
Even more transformative were Keith’s near-death experiences at the age of 36 due to a heart issue, where a nurse’s intuition saved his life. It was a life-changing experience that profoundly impacted his outlook.
“I was enveloped by a white light and felt an immense sense of peace,” Keith recalls. “It changed everything—my fear of death vanished, and I gained a new appreciation for life and its opportunities.”
Since founding KB Design 35 years ago, Keith and his team have designed hundreds of homes on Vancouver Island, and all across North America. They’re inspired by contemporary West Coast architecture and specialize in light-filled, energy-efficient spaces that integrate well with their surroundings. And much like making music, designing a home is all about creating harmony and balance.
“Designing is about more than just making something look good— it’s about creating spaces that are functional and that you feel good in.” Keith explains. “It’s about creating a safe and healthy haven. Spaces affect us on a deep level and getting them right is incredibly important and rewarding. I love this work!”
LIVE THE SUITE LIFE
Contact us today:
Prestige Beach House
Kelowna
250-860-7900
kelowna@prestigehotels.ca
Welcome to the epitome of California chic at the Beverly Hills suite, where modern meets mid-century with a coastal twist.
Sink into a luxurious king bed that marries sophistication with relaxation, and retreat to the ensuite oasis bathed in natural light, boasting handcrafted zellige tiles, Calacatta porcelain, and stone floors.
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.
The perfect blend of casual elegance that beckons you to unwind in style, the Beverly Hills suite awaits you at the Prestige Beach House Kelowna.
Prestige
Treat yourself to a getaway to the Prestige Oceanfront Resort Sooke, a sanctuary for unparalleled relaxation and rejuvenation.
Immerse yourself in luxury within the full-service resort boasting lavish guestrooms, three dining venues, a day spa and outdoor licensed fire tables, all enveloped in extraordinary hospitality.
Indulge in the pinnacle of coastal living with the Pacific Penthouse suite, an opulent 1,920 square feet of indoor space featuring two master suites and ensuites, Chef’s kitchen, and sophisticated
living room. Step outside to 1,700 square feet of outdoor bliss, where a private rooftop hot tub, barbecue area, putting green and wraparound oceanfront balconies await.
Elevate your Vancouver Island visit with a stay at the Prestige Oceanfront Resort Sooke and the Pacific Penthouse.
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.”
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FABRICATIONS
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
season is upon us.
Patio
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 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.
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Castro Boateng, chef and owner of House of Boateng.
VICTORIA’S
LEBLANC PIERCY GROUP
Victoria BC
4585 Leyns Road
$7,900,000
Exquisite custom-built estate in the desirable Gordon Head community. Perched on the ocean’s edge, this architecturally stunning home was masterfully designed to capitalize on the world class ocean and mountain views. With dramatic vaulted ceilings, gleaming hardwood floors, spacious open concept design and a gorgeous custom kitchen, this 5 bedroom, 7 bathroom property captivates at every glance.
8338 West Saanich Road
Victoria BC
$13,800,000
The setting at Ocean Enclave between the sculptured gardens and the sparkling sea, transmits a sense of peace that washes over all who are fortunate enough to arrive. This low bank ocean front property encompasses 6.8 acres and captivates at every glance. This exquisite custom built home was commissioned in 1996 and is a masterful work of West Coast Architecture that incorporates natural building materials throughout.
Arbutus Avenue
$2,979,000
Resort-style living in this oceanside estate. On a quiet road, surrounded by parkland, this home has been completely renovated. Collapsible glass doors frame water views & provide seamless indoor/outdoor living. This home spread over 3 levels, each with deck/patio access, offers room for family and friends.. A separate art/yoga studio, gardens, and over 300 ft of low bank waterfront with deep water anchorage complete this outstanding offering.
PH701 - 888 Government Street
$6,999,000
Elite urban living in this prestigious PH in the World Class Customs House. Victoria’s finest views from every room, with panoramic Inner Harbour, Mountain & City skylines. Designer kitchen with Italian cabinetry, Wolf and Sub-Zero appliances, glass encased wine storage & island with waterfall stone counters. Regal primary suite with lavish ensuite, walk-in closet & balcony. 1,500sqft rooftop terrace provides year round enjoyment.
LEBLANC PIERCY GROUP
Victoria, BC
3525 Uper Terrace
$4,888,000
Exquisite family home nestled in the heart of Uplands, boasting elegance and modern comfort. This 6 bedroom, 7 bath home has been meticulously updated and transformed throughout, blending historic charm and luxury, perfect for entertaining and enjoying family time. Serenely situated on a tranquil street, the property offers an abundance of outdoor living spaces with gardens, patios, and fireplaces. This is a true West Coast gem!
2475 Tryon Road
North Saanich, BC
$3,950,000
Stunning, oceafront, custom-designed estate embodies West Coast style & aristic architecture. Designer interior with desirable open floor plan & soaring ceilings. Attention to detail throughout this spacious and elegant 3 bed, 3 bath home, provides a refined space for hosting friends and family. Situated on prestigious North Saanich waterfront surrounded by nature’s beauty this is a boater’s & kayaker’s dream property.
2600 Queenswood Drive
Victoria BC
$8,900,000
Private gated estate with 2.78 acres of unobstructed waterfront with views of Mt Baker & the Gulf Islands. Hampton Style Manor, with a grand 22’ ceiling foyer. Rich Maple hardwood flooring throughout, with a mixture of timeless design elements & modern luxuries. Enviable outdoor living with wrap around patios & stone walkways to your private dock, launch your kayak/paddle board & explore.
Victoria BC
605 Senanus Drive
$13,995,000
Masterpiece of architecture! Waterfront estate on 5+ acres. Sweeping water views from all principle rooms. Nearly 10,000 sq ft of breathtaking living space. Exceptional outdoor living including a swimming pool, lots of patio spaces, trails & gardens. Workshop with 12ft garage, plus a garage, tool shed & chicken coop. Explore the surrounding waters from your yacht, with the convenience of a boathouse with a mechanized marine way.
The local real estate advisor with the international network. www.luxurybchomes.com
Scott Piercy PREC*, Private Office Advisor
Engel & Volkers Vancouver Island
2249 Oak Bay Avenue | Victoria BC | V8R 1G4
Mobile +1 250-686-7789
Email scott.piercy@evrealestate.com
independently owned and operated. *Personal Real Estate Corporation
“Regardless
With deep roots in the Oak Bay neighbourhood, I combine market data insights with contemporary marketing strategies to help my clients make informed decisions with confidence.
3875 Cadboro Bay Road
$2,975,000 | 5 Bed | 4 Bath | 4,056 Sqft | 9,517 Sqft Lot
prestigious private schools. Spread across three levels, this residence boasts 4 bedrooms and 3 bathrooms, offering ample space for comfortable living. Meticulously modernized and recently undergoing a major renovation in 2020. Professional landscaping frames this 7,020 sqft flat & functional property, including a high spec, low-maintenance in-ground fibreglass pool.
Live your luxury. Welcome to this stunning 2018 custom-built home, designed by Jenny Martin and expertly constructed by Windcrest Developments. Blending contemporary design with comfort and functionality, this newer construction home showcases sleek lines, clean finishes, and an abundance of natural light throughout. Enjoy ocean/Royal Victoria Yacht Club views from the living room & deck while you take in the direct SOUTHERN exposure. Outside, you will find an outdoor pool (12’x24’), outdoor living areas and Syn turf.
A brand new 6bed/4bath home built to the highest quality by Meqani Developments and Patriot Homes. In addition to the highend finishings, this home is built to level 4 of the BC step code, prioritizing energy efficiency, noise insulation, and healthier air quality. Located on the border of Cadboro Bay and Queenswood.
Welcome to 3181 Woodburn Ave, a completely remodelled 6-bedroom/4-bath home that lives like a new build and backs onto the 16th fairway of Uplands golf course. The open-concept layout seamlessly connects the living room, dining area, and gourmet kitchen, creating an ideal space.
Learn more at www.alexirealestate.com
Welcome to Patriot Homes and Meqani Developers’ newest collaboration, bringing you this impeccably designed 2024 new build combining contemporary luxury with the latest in modern conveniences. This home offers a luxurious living experience and the convenience of a well-connected lifestyle.
Co-Listed with Bronwen Campbell
Co-Listed with Sarah Binab
EXTRAORDINARY MARKETING
My Marketing philosophy is simple; the more potential purchasers that are exposed to more of your home, the more likely you will receive favourable offers in a shorter period of time. It’s not enough to just put a sign on your lawn. I identify who the likely purchasers of your property will be, and then go looking for them. That’s why the abundance of digital and print platforms available to Sotheby's International Realty Canada® agents is invaluable. This global reach allows me to introduce the world to your neighbourhood and to take your marketing materials to theirs.
Gulf Island Waterfront
R EA LTOR ® & S al es As soc ia te
Mayne Island building lot totalling .39 acres with 88 feet of south facing, sun drenched oceanfront. Large potential building area. Quiet, and nestled between multi-million dollar homes. Priced below assessed value. $ 649,000.
Chard Built Steel & Concrete
Vivid, a fabulous steel and concrete offering from BC Housing. 2bdrm units starting from $ 655,000. 5% down and help with an additional 20% to qualified buyers.
MICHAEL TOURIGNY
560 Beach Drive | $1,842,000
454
825
3343 Hatley Drive
$2,000,000
This stunning contemporary West-Coast custom home in Colwood by Keith Baker Designs is oriented to take advantage of the most amazing vistas of Victoria, Mount Baker and the Straight of Juan de Fuca. Every detail in this home will tick the boxes of the most discernable buyer, and all three levels have view decks and patios. You deserve the best and this is it!
MLS®965476
1980 Fairfield Road
$2,395,000
This beautiful and versatile Fairfield/Oak Bay border home was renovated to the highest standards in 2019. Offering a gorgeous principal residence with classic features throughout and flooded with natural light, there is a bonus separate garden office/ studio on the property. Surrounded by mature gardens and a location second to none, this could be the dream home you have been waiting for!
MLS®966297
1690 Ash Rd
$2,300,000
You will be awed by the meticulous renovation to this executive home just blocks from Mt. Doug Park! Enjoy entertaining on the oversize deck backing on to the level 17,460 sqft backyard oasis. Fully gated and very private, gorgeous interior with no detail overlooked. “Control 4” smart home provides the ultimate in modern convenience. Truly a must see property!
MLS®963585
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
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:
Serves 3-4
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.
Check ourforwebsite more greatrecipesseafood
• 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.
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.
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.
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 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.
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!
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
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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!
Ola: life and health; Kino: body | The state of health and wellbeing.
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.
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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)
1 tsp apple cider vinegar
FOR THE FILLING…
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)
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.
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.
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Everyday Elegance
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.
Apple Cider
Colour and noise and music meet in one giant flash of sensory explosion. A band of horn players marches by. Laughter, shouting. Neon lights.
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?”
Bourbon Street.
PHOTO COURTESY NEW ORLEANS & COMPANY
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 African-American 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.
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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,”
Sandra Smith at Pêche Seafood Grill.
PHOTO BY SUSAN LUNDY
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 mustdo, 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-Wars-themed 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 hand-makes its own costumes and accessories and is entirely green, using no petroleum to fuel its floats.
Sazerac House.
PHOTO BY SUSAN LUNDY
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.
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.
Bourbon Street.
PHOTO COURTESY NEW ORLEANS & COMPANY
secrets and lives — AND THE 7 SINS with ANDREA ALRIDGE
WORDS CHLOE SJUBERG X PHOTOGRAPHY LIA CROWE
Andrea Alridge is the executive chef of Janevca Kitchen and Lounge, an exciting new restaurant opening this summer in Victoria at Rosemead House, the lovingly restored Esquimalt heritage building that was formerly home to the English Inn.
Janevca bills itself as “a dining experience with family at the heart of every meal,” and hearing from Andrea, it’s clear that family and community have always been the cornerstones of her work as a chef.
Born and raised in Vancouver, Andrea credits her grandmothers for getting her started on her culinary journey. As she was growing up, they taught her about the cuisines of her Filipino and Jamaican heritage, and sparked her passion for sourcing top-quality ingredients and working with spices.
After high school, Andrea initially planned to become a graphic designer, but soon realized that her creativity would feel too limited in that field. That’s when she decided to pursue her true passion: food.
Since then, she’s worked in the kitchens of some of Vancouver’s most acclaimed restaurants, including Raincity Grill, CinCin Ristorante + Bar, and Osteria Savio Volpe. She’s even competed on Food Network’s Top Chef Canada, where she earned a spot as a finalist.
Over her years in Vancouver restaurants, Andrea has developed a particular expertise and affinity for wood-fired cooking.
“After spending more than 10 years cooking with wood fire, I’ve learned that the archaic nature of the fire is something that I cannot live without,” she reflects. “It’s as much a part of me as kindling is to a proper flame.”
Now, she’s excited to share the magic of wood-fired cooking with Vancouver Island. For her, the island community feels like a perfect fit.
“I absolutely love the pride that encompasses Victoria, from the local artisans to the farmers. Islanders hold themselves to such a high standard, and that really resonates with me,” she says.
Vancouver-based Aragon Properties, the owner and developer of the Rosemead House site, was drawn to Esquimalt because of the community’s support of local businesses and arts.
“When deciding where to open a new business, you have to look to locations where there is already an established sense of community—those are the types of places that will support you,” says Andrea. “We noticed many new, successful small businesses opening up in the area, as well as established operations like the Esquimalt Farmers Market. This told us that there was an appetite for something new in Esquimalt—a fresh restaurant that celebrated this West Coast location while offering flavours and cooking techniques that are new to the Vancouver Island food scene.”
At the core of Janevca’s menu is locally sourced, wood-fired food, designed for sharing.
“I want to showcase the best of what Vancouver Island has to offer and show our guests just how much can be done with open-fire cooking techniques,” says Andrea. “I love seeing the excitement and surprise when guests try certain dishes for the first time.”
Naturally, with its focus on wood-fired cooking, Janevca’s kitchen has one of the best grills on the market—the Grillworks Exo Pro 60—and Andrea can’t wait to put it to work.
“The structure creates a lot of options for cooking with the fire. The overhead holding suspension lends endless opportunities to hang, smoke and slow roast anything,” she explains. “It really is a chef’s playground!”
Andrea thrives on sharing her love of food and cooking, both with restaurant guests and the culinary community. She loves working with young chefs and teaching them how to cook with fire, and building
relationships with the local farmers and suppliers she works with.
“I try my best to visit farms I support, whether grabbing lunch or going for coffee with them,” she says. “I love connecting with them and understanding their processes.”
Above all else, Andrea credits her success in her culinary career to the support of her family.
“My parents nurtured a strong sense of drive in me since I was young and taught me what it means to succeed in life. My sister has also been a huge ally. She taught me to hold myself accountable above all else and helped me build my self-esteem.”
And of course, there are her grandmothers, who started her on the journey to where she is today.
Janevca Kitchen and Lounge opens summer 2024 at 429 Lampson Street in Esquimalt. Learn more at janevca.ca.
The 7 Sins
ENVY:
Whose shoes would you like to walk in?
Dominique Crenn. She is a total badass and a serious role model for female chefs! As of 2016, she was the only female chef in America to hold three Michelin stars, which is so inspirational. I look up to her and would love to know the trials and tribulations she went through to achieve her level of success.
GLUTTONY:
What is the food you could eat over and over again?
Jamaican beef patties, especially the spicy ones.
GREED:
You’re given $1 million that you have to spend selfishly. What would you spend it on?
My dream home kitchen.
WRATH:
Pet peeves?
Labels without a straight cut. Please use scissors!
SLOTH:
Where would you spend a long time doing nothing?
Floyd’s Pelican Bar in Salt Spring Junction, Jamaica.
PRIDE:
What is the one thing you’re secretly proud of?
Being a part of the publication of the CinCin Ristorante + Bar cookbook.
LUST:
What makes your heart beat faster?
A good coffee.
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.
BY
PHOTO
LIA CROWE
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