Designing with two-tone or tri-tone cabinetry not only adds interest and depth to any size kitchen, it also allows for an individualized expression of style. While the all-wood kitchen look may be frowned upon by many designers, it has made a comeback in multi-tonal designs. This tri-toned kitchen uses black painted wall cabinets, maple-stained island, and natural white oak open shelving and range hood detail. A beautifully unique space that won't go out of style.
Beauty on the inside. And out.
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Explore Brizo
E SCAPE TO PARADISE
European elegance meets outdoor living at its finest
B y Natalie Bruckner
40 FAIRY QUEEN
T his season’s colour palette is soft, feminine and full of flower pet al hues
B y Lia Crowe + Jen Evans
58 FUN. CREATIVE. TASTY.
The future of fusion cuisine belongs to us all
B y Heidi Fink
62 SPECIAL SECTION
The Influencers
B y Lia Crowe, Darren Hull + Chloe Sjuberg
98 TASTE THE SEASON
Farm-to-table tips for your summer feasts
By Ellie Shortt
108 A CONFLUENCE OF CULTURES
Mayhem and mystery in New Orleans
B y Susan Lundy
Photo by Darren Hull
Tara Graves of Oval Aesthetics, photographed at Mission Hill Family Estate Winery.
Pinot,
B
B
contributors
NATALIE
BRUCKNER
WRITER
ESCAPE TO PARADISE
PAGE 32
“Arriving at the McKinley property, I was immediately captivated by its design and location, and the warm welcome from Bruce Young, president of Bercum Builders. His passion for the project was infectious, making it an absolute breeze to write about this stunning property, which I believe epitomizes outdoor living and the essence of the Okanagan. There was so much thought put into the project.” Natalie, an award-winning writer and author with more than 25 years of experience resides in the Okanagan. She has a remarkable talent for delving into her subjects’ lives and bringing their stories to life. She comes by her passion for construction and home renovations honestly, having renovated four homes, including the historic renovation of her 1970s log cabin in the woods.
ELLIE SHORTT
WRITER
TASTE THE SEASON PAGE 98
SHARON STYVE
WRITER
GRAZING DAYS PAGE 118
“With the theme of this issue built ‘food,’ I had endless options to explore for the recipe feature. For me though, cuisine really is nothing without the ingredients, and the ingredients are nothing without the places and people that grow and tend to them. We recently moved to a small hobby farm in the stunning agricultural gem that is the Blenkinsop Valley, which further inspired a farm-to-table style piece. This was the first feature we shot on our new property, and it couldn’t have been more stunning and inspiring. I hope you feel inspired by the setting and seasonal offerings as well.”
Ellie Shortt is a food writer, nutritionist, and 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 4
BOULEVARD Mario Gedicke
GROUP PUBLISHER 250.891.5627 info@blvdmag.ca
MANAGING EDITOR Susan Lundy
ASSOCIATE EDITOR Lia Crowe
CREATIVE DIRECTOR Lily Chan
DESIGN Tammy Robinson
Nel Pallay
Maria Lobano va
ADVERTISING Mario Gedicke
Vicki Clark
Carien Rennie
CONTRIBUTING Natalie Bruckner
WRITERS Lia Crowe
Jen Evans
Heidi Fink
Susan Lundy
Darcy Nybo
Ellie Shortt
Kaisha Scofield
Chloe Sjuberg
Sharon Styves
CONTRIBUTING Lia Crowe
PHOTOGRAPHERS Nina Dombowsky
Darren Hull
Byron Kane
ILLUSTRATION Sierra Lundy
CIRCULATION Cheryl Levesque DISTRIBUTION 250.763.7575
Fax:
info@blvdmag.ca boulevardmagazines.com
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.
life.style.etc.
MARA SMITH, OWNER, MADELEINE GRACE AND MODERN COTTAGE CO.
WORDS SUSAN LUNDY X PHOTOGRAPHY LIA CROWE
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born and raised in small-town Saskatchewan. Beyond that, I lived in Regina, Saskatoon, Calgary, High River and now Kelowna (since 2019).
WHAT HAS BEEN YOUR CAREER PATH?
Being an entrepreneur at heart, I decided to pursue my long-time dream of opening a home décor boutique in 2022, following a 27-year career in the veterinary industry. As a professional home stager since 2011 styling and decorating homes (on weekends and evenings while working full time), it was a natural progression to follow my dream of opening a brick-and-mortar boutique! Home décor is something that needs to be seen and touched in person, plus I wanted to create a relaxing environment where people could shop, enjoy conversation within a beautiful ambience, and have the ability to ask questions about how to style their homes. In 2024, I decided to open a second boutique just a few doors down from Modern Cottage Co., this time featuring women’s clothing, shoes and accessories (another passion), called Madeleine Grace. Leaving the corporate world after many years came with much fear and uncertainty, but I’ve never looked back.
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
Helping our customers find the perfect gifts and décor items for their home or design project truly ignites my passion and excitement. There’s something incredibly fulfilling about understanding their unique vision and preferences, and then guiding them to pieces that not only enhance their spaces but also bring their ideas to life and spark their joy. It’s this dynamic process of discovery and connection that makes every day in the boutique inspiring.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
Outside of work, I am passionate about embracing the beauty of the outdoors, especially living in the beautiful, sunny Okanagan. The picturesque landscapes and vibrant natural surroundings provide endless opportunities for adventure and relaxation. I cherish the time spent with my husband and pets, whether we are exploring scenic trails, enjoying the serene lakes or simply soaking up the sunshine in our backyard. This love for the outdoors brings joy to my life and offers a perfect balance to my entrepreneurial endeavors.
WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?
• Embrace change and uncertainty: Leaving a stable career to pursue entrepreneurship taught me the importance of embracing change. Transitioning from a structured environment to the unpredictability of running my own businesses required courage, adaptability and resilience.
• The value of passion and purpose: Entrepreneurship has allowed me to align my work with my passions. This sense of purpose is a significant motivator, especially during challenging times.
• Celebrate small wins: Recognizing and celebrating small achievements is important. Each milestone, no matter how small, is a step towards long-term success.
WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?
Prioritizing a customer-centric approach, creativity, innovation, adaptiveness, attention to detail, organization, building strong relationships with customers and delivering exceptional service have fostered loyalty and repeat business. And, of course, having a passion for fashion and home décor!
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
The perfect balance of casual elegance and professionalism, where neutral tones and natural fibres play a central role. I gravitate towards clothing that is both comfortable and stylish. Staying on-trend is important, but I always prioritize pieces that offer ease and sophistication. No outfit is complete without an array of jewellery, which adds the finishing touch!
FASHION & BEAUTY
Favourite pair of shoes: Lately I’m loving my Soruka sandals for their comfort and style all in one!
Favourite day-bag: I love my Michael Kors tote; it carries my laptop and all my business essentials.
Favourite jewellery piece: My wedding ring, of course, but I also love the wedding rings that I wear on my right hand that belonged to my grandmas, Madeleine and Grace, who are the namesakes and inspiration of my new clothing boutique.
Fashion obsession: Summer print dresses!
Scent: Dolce & Gabbana Light Blue has been my signature scent for years. It’s the one perfume I’ve never tired of.
STYLE INSPIRATIONS & LIFE
Fave magazine: Canada’s Style at Home. Favourite musician: Keith Urban.
TV show that inspires your style or that you just love the style of: I’m so inspired by designer Shea McGee and her Netflix series Dream Home Makeover Favourite cocktail or wine: Passionfruit mojito or a nice Riesling.
Album on current rotation: '80s pop puts a spring in my step!
Favourite flower: It’s a toss-up between pink tulips and Gerbera daisies.
One thing that consistently lifts your spirits during hard times: Without question, my four fur-babies always bring a smile to my face: Maltipoos Kaia and Kali, and kitties Zoey and Milo.
Nutritional biofeedback
Understanding body data
WORDS KAISHA SCOFIELD
iNutritional biofeedback is a way to use information or data tracking to delve deeper into your energetic, nutritional, digestive and overall physical health and wellness.
have a smart watch that gives me a real time connection to my body. I know how many hours I’ve slept; how many of those hours were spent in REM/deep/core sleep; I can check my heart rate in real time; estimate my stress levels; I can even see how well I recovered from my workout.
I have so much data on the functions of my body, I should be an expert on how to maintain optimal health and wellbeing, right? What I actually use my watch for is skipping to the next song on my workout playlist, reading texts while walking, and enjoying the little sizzle of digital fireworks across my display when I hit my daily movement goal.
If this sounds familiar, it’s because you are one of the over 200 million people worldwide using a smart watch or other wearable tracking device and, like me, you’re probably not taking advantage of the health data you’re constantly recording. But this data is useful, and with a little practice, you can start using it to recognize patterns and make adjustments to your lifestyle, ultimately achieving optimal health and wellness.
Nutritional biofeedback is a way to use information or data tracking to delve deeper into your energetic, nutritional, digestive and overall physical health and wellness. By harnessing your collected data (electronically or otherwise), you can better understand the way your body functions and then make informed choices to better support your overall health system. Some examples of this are sleep, stress management, nutrition/digestion and hydration.
Understanding sleep cycles is something that many of us struggle with. Even when practicing responsible sleep hygiene—going to bed on time, putting devices away well before sleeping, avoiding caffeine and sugar late in the day, et cetera—you can still suffer sleepless nights. Certain stages of life like teenhood and early parenthood, traumatic experienc-
es and peri/menopause can also cause bouts of insomnia. Sleep is a necessity for the functioning of our overall system, and the unpredictability of sleep is primarily due to the delicacy of our circadian rhythm and how dependent it is to the regulation of our central nervous system. For example, chronic lack of sleep disrupts our cognitive function, which can result in poor decision making and desperation for quick energy, typically resulting in a higher dependence on caffeine, sugar and calorie-dense foods. We often consume these unconsciously because our nervous system is desperate to keep the body fuelled.
This cycle of chronic fatigue, caffeine and sugar consumption can disrupt all levels of bodily function, especially our ability to manage and process stress.
Both sleep and stress reactions in the body can be interpreted in similar ways, by measuring heart rate, breathing patterns, movement acceleration, et cetera. More specifically, wearables use the heart rate monitor to measure stroke volume and length between beats to calculate your heart rate variable (HRT), which is then able to gauge the state of your autonomic nervous system. They also use a built-in accelerometer to monitor movements and respiratory signals that determine your muscular and cardiovascular reactivity.
Stress management is something nearly all of us struggle with and some find stress monitors actually increase their anxiety. But understanding the data and recognizing improvements can propel a desire for action and ultimately empowerment. Studies have shown that even understanding how the body expresses stress leads to a more proactive approach to engaging in positive mental-health supports like physical activity, therapy and medication. This can be especially helpful for those who otherwise struggle to acknowledge their mental health needs.
Monitoring nutrition and digestion can be a bit more
complicated than the above-mentioned systems, simply because it is much more difficult and invasive to gather the data needed to understand the complexities of digestion. For example, the breakdown of digestive flora and stomach acid levels, or the pH of pancreatic amylase, is impossible to gather via a watch. However, people tend to be acutely aware of changes to their digestive functioning and, while they may not be able to pinpoint the exact disruption, those who record their nutritional intake are more likely to develop the ability to understand and manage digestive health.
Recording nutritional and digestive patterns can be accomplished by keeping a journal, either electronically or with old-fashioned pen and paper.
The most effective way to record your food and digestive functions is via a food journal that includes what you ate, when you ate, how you felt, digestive reactions (gas, bloating, elimination) and energy levels. After recording for a couple of days, patterns can emerge around which foods may be more beneficial or harmful to your digestive system. This can show up in digestive reactions, but also in energy levels, sleep function and even mood.
Hydration is another self-monitoring system. We still don’t have complex enough technology to accurately monitor hydration levels in the body, but many tech companies are working at it. The best way to monitor your water intake is, therefore, to track it yourself via an app or simply have a prepared amount of water on hand to consume throughout the day. A few other ways to monitor your hydration levels are to pay close attention to the colour of your pee and to watch out for signs of dehydration, in the form of headaches, brain fog, fatigue, irritability and digestive upset.
Nutritional biofeedback offers a valuable tool for learning how to look at the entire body system through a combination of data collection tools. Each of these systems is an integral part of how the body works as a whole.
As we familiarize ourselves with the data collected on sleep, stress, digestion and hydration, we are able to pair it with our perception of fatigue, energy or neutrality. Becoming adept at this comparison can help us become experts on our own health signals, making adjustments, testing data and ultimately finding practices that lead to ongoing health and wellness success.
BRADFORD COLLECTION
Canadian Made
Our experienced team will walk you through the entire process in store so you can choose the piece you love.
Muse & Merchant was founded on the idea of providing the customer with a unique and sophisticated collection of furniture and home décor. With a focus on design, quality, value and customer service we offer a wide array of home furnishings sourced from around the world and right here in British Columbia.
Our Made To Order Collection is hand crafted by Stylus in their Burnaby factory right here in British Columbia. With over 20 styles on offer and up to 150 different fabrics to select from, the decorator in all of us always finds just the right piece.
Stylus shares our passion for quality furniture and design and we proudly feature sofas, sectionals and accent chairs in all our Muse & Merchant showrooms. Our valued partnership with this family owned business goes back to 1985.
CLINTON
SIENNA
LOUISE
Private
WORDS DARCY NYBO X PHOTOGRAPHY NINA DOMBOWSKY
There’s nothing quite like having a fabulous chef take over your kitchen and cook for you and your guests. And that’s exactly what Chef Mike Wiggins does. He comes into your home, brings everything he needs (cutlery and glasses not included) and creates masterpieces normally found in five-star restaurants. And he does it all with mostly local ingredients, in the comfort of your own home.
When Mike was a child, he always looked forward to a visit from his Aunt Cathy—mostly because she loved to cook for everyone. Best of all, she let young Mike help her. As he grew older, his parents were quite happy to let him cook for the family.
“It’s not something that runs in the family,” he joked. “My sister is the kind of person who can burn water.”
When it was time to choose a vocation, he had two things in mind: police officer or chef.
“Algonquin College [offered both courses] on the same day, at the same time. I applied for both and the decision was out of my hands. I decided whichever one accepted me first is what I would do. It’s been 20 years and I still haven’t heard back from the police foundation.”
Once he graduated, he started his culinary journey as a line cook at Empire Grill, which had a capacity of up to 400 people, and then became a sous chef at Caffe Mio, both in Ontario. From there he headed west and worked at his aunt and uncle’s restaurant, Mise, in Winnipeg. He moved to the Okanagan in 2014, working for Waterfront Wines, and finally landing at Mission Hill, where he met his wife.
“I learned a lot from my time at Mission Hill and Waterfront Wines,” Mike said. “I try to use parts of what I’ve learned in every event I do.”
In the early 2020s he was approached by several people asking him to be their chef for private events in their homes. He did a few and loved it. His business Kelowna Private Events was a hit, and he continues to be sought after for his talent and creativity.
“I’ve cooked in kitchen galleys on boats, outdoors and in larger homes. Each experience is unique and I enjoyed them all. I mostly focus on private events now because I get to interact with the people as I’m cooking and serving. I give them the food, talk to them about it, watch them enjoy it and answer any questions they have. I get to chat with the host, serve dinner and see up close what their reactions are to the food. It takes me back to when I was in the kitchen with my aunt. It has a very cosy feel to it.”
Fast-forward to 2024 and he is a sought-after chef for private events and home cooking classes, and I was fortunate to experience one of these home events.
Chef Mike’s favourite course is the first course, as it is, in his words, “a blank slate.” On this occasion, we were in for a treat, as he presented us with Okanagan asparagus, whipped nettle ricotta, shaved navet (turnip) and spiced almonds for the appetizer.
“Pureed nettle with ricotta is the base for this,” he explained. “Then I hit it with black garlic Manchego [a Spanish cheese with black garlic in it], shaved navet [also called Tokyo turnips], little fresh garlic greens, asparagus sautéed with tarragon, and all topped with toasted spiced almonds.”
He added, “This is a variation of a dish I had at Mission Hill last season. I tweaked it by adding the nettles and finely whipped ricotta. It’s creamier and the texture is smooth, rich and voluptuous. You don’t need much to get the flavour.”
Once we’d relished that myriad of flavours, it was time for the main course. Mike created a delicious roasted hen roulade with charred cabbage, wild mushroom, aerated potato and aged Gouda fondue. Absolutely divine flavours.
“I buy farm-fresh hens from here in the Okanagan and break the whole bird down. They are deboned with the bones hard-roasted and used to make a fortified jus,” Mike explained as he began plating the main course. “I take the thigh and breast meat and use a combination of salt, time and pressure to form the roulade.”
As an aside, Chef Mike has “more salt,” lovingly written by his wife, tattooed onto his fingers.
Explaining the rest of the process, he said: “I took leftover thigh and leg meat, ground it up, mixed it with wild mushrooms and made a sausage. It was then wrapped around the chicken tenders, breaded with gluten-free breadcrumbs and fried. It’s almost like a Scotch egg, but with chicken.”
The roulade is sliced and plated—two non-coated and one coated—and topped with Mike’s own romesco sauce.
“I make the sauce with roasted Okanagan tomatoes, hard-roasted peppers—peeled, no skin—and then I blend in roasted pumpkin seeds. It’s great for anyone with nut allergies. I always accommodate my guests’ allergies and sensitivities. It just means I have to get a bit more creative with the dishes.”
The vegetable mixture of cabbage, bok choy, radish, foraged wild mushrooms and summer squash is generously covered with the aerated cheese and potato fondue. It can only be described as creamy, salty, cheesy, yummy goodness. It’s all topped with thyme blossoms.
After we savoured the main course, it was time for a dessert of gluten-free corn cake with sunchoke anglaise, toasted hazelnut crumb and roasted strawberries.
“I added the zest of two lemons to add a bit of brightness,” he said. “Then I placed the cake on the sunchoke and added a small dollop of rhubarb, which helps cut through the sweetness and earthiness of the strawberries and sunchoke. Roasting the strawberries helps concentrate all the flavours and brings out more of their natural sweetness. To that I added the gluten-free toasted hazelnut crumbs and garnished with sweet cicely, from the anise family.”
Mike completed the dish with a little caramelized honey and tiny borage flowers. It was a joy to watch him as he fastidiously used tweezers to place each flower in just the right spot for an optimal visual experience.
As for the taste, it was as expected: a perfect finish to a delectable meal.
To book Mike for your own private dinner or cooking classes, visit his website at kelownaprivateevents.com, email kelownape@gmail. com or follow him on Instagram at #kelownaprivateevents.
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 Kelowna with Air North, Yukon’s Airline. Visit Air North Getaways now airnorth.vacations
Photo: Cathie Archbould / Government of Yukon
A marvellous medley
Pinot, Portland & Pickathon
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.
The Patio at Amaterra winery.
PHOTO COURTESY AMATERRA
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 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
David Hill Winery. PHOTO COURTESY EXPLORE TUALATIN VALLEY
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 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.
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.
The Antique Gate at the Portland Japanese Garden. PHOTO BY ROMAN JOHNSTON, COURTESY TRAVEL PORTLAND.
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.
“Curation,” a special event at Pickathon music festival.
PHOTO BY SUSAN LUNDY
Escape
European elegance meets serene lake views and outdoor living at its finest
to paradise
Walking along the pathway to the right of the house presents sweeping views of Bear Creek Provincial Park across the waters.
WORDS NATALIE BRUCKNER X PHOTOGRAPHY BYRON KANE
Saturday, Oct 19 6-9pm
Kelowna’s 2nd annual fall fashion show Fundraiser
Enjoy great local food and beverages, raffles, live and silent auctions – all in support of a great cause!
As you meander down the winding driveway, each gentle curve reveals fleeting glimpses of the breathtaking expanse of Okanagan Lake below. Sunlight dances on the water’s surface, casting a mesmerizing array of sparkling reflections that beckon you further into this hidden oasis. Tucked away yet tantalizingly close to downtown Kelowna, the approach to this property feels like a sanctuary—a serene escape from the bustle of everyday life.
Curiosity peaks as the sight unfolds: a house that seamlessly marries the timeless elegance of European castles with the quaint allure of English/Irish countryside cobblestones. These elements blend effortlessly, unveiling a truly enchanting residence.
Here, in the area known as McKinley in Kelowna, a hidden paradise awaits. On one side of the house, a majestic rock formation embraces the property, while below, a tram stands poised to transport you down to a private 100-foot dock. Within this twoacre sanctuary, a characterful yet humble home resides.
It’s impossible not to admire just how well the property integrates into its surroundings—a true testament to its impeccable design and material selection.
“The designer, Chandra Payer from Absolute Interior Design, collaborated closely with both the client and us to select earthy
tones that exude a natural aesthetic with timber, stone and stucco, which creates an almost timeless European charm,” explains Bruce Young, president at Bercum Builders, a company renowned for its expertise in crafting unique high-end homes.
Walking along the pathway to the right of the house presents sweeping views of Bear Creek Provincial Park across the waters. A little further and you encounter an indoor/outdoor living space that is quintessentially Okanagan—a space that could easily be considered the heart of the home.
A dipping pool and a hot tub beckon, while an outdoor kitchen stands ready for culinary adventures. It’s equipped with every amenity imaginable, including retractable drop-down screens to keep pesky bugs at bay while preserving the warmth within. Nearby, an outdoor lounge area awaits with a gas fireplace and wood ceilings, offering an inviting retreat to watch the stars come out.
“The beauty of this lot is that it offers complete privacy—you can’t see the house from the road,” says Bruce.
To blend indoor and outdoor living, eight-foot sliding glass doors lead into the indoor kitchen and lounge area, ensuring that the beauty of nature is never far from reach. This home is a testament to the art of outdoor living at its finest.
Ascending a slope around the left side of the house, there is a sports court adjacent to an upstairs gym. Returning to the front of the house, a grand 10-foot pivot door stands as a bold invitation into the interior, where the rock theme continues, ensuring a consistent aesthetic throughout. Immediately to the right is an “Irish pub” decorated with a traditional brick wall, as well as the
FREE SUNNIES FOR YOUR LITTLE ONES when they come for their routine exam all July & August (ages 6 and under)
iconic green and black hues associated with the stout Guinness. With its spacious layout, large-screen TV and expansive windows, it serves as the ideal setting for both leisurely gatherings and professional engagements.
Continuing up the corridor on the left is a chilled wine room built out with reclaimed fir, offering ample space to store hundreds of wines from across the region.
Throughout the home, the striking theme of black and wood persists, with sleek black doors, cupboards and handles complementing the warmth of the wooden floors and natural wood touches, such as the ceiling beams. These elements harmonize with its crisp white surroundings, resulting in a sleek and contemporary ambience that flows effortlessly from room to room.
Venturing further into the house, you’ll find an inviting sitting room, where, once again, panoramic views unfold before you.
“We tried to make the most of the view from every room,” explains Bruce.
Here, a majestic gas fireplace becomes the focal point, its flames dancing against the backdrop of soaring 12-foot ceilings adorned with wood beams, adding a touch of rustic elegance to the space.
Adjacent to the sitting room is an open-plan kitchen. Though modest in size, it’s equipped for culinary endeavours, and includes a beautiful eight-burner Wolf oven, perfect for the home chef.
Concealed behind this is a discreet hideaway kitchen. With oak cupboards and granite countertops, there’s ample space for meal preparation.
To head upstairs, you can take the stairs or the elevator (a foresight for aging in place). On the second floor and on the right is where you find the master bedroom, seemingly suspended above the lake, with sunlight streaming in to illuminate the space. A master balcony extends an invitation to the outdoors, where tranquility in this private sanctuary once again awaits.
COLLEEN HANSON
Colleen is a professional Interior Designer with over 3 decades of experience in the home building industry, offers her expertise in creating beautiful and stylish interiors for many home builders in the Okanagan area. By appointment only at Nufloors Kelowna.
ELICIA ARDO
Elicia is a sales professional with a remarkable ability to establish meaningful connections and deliver outstanding customer experience to ensure customer satisfaction.
“You can imagine having your morning coffee out here on the deck and watching the sun come up,” remarks Bruce, and rightly so.
The master suite boasts two walk-in closets and an en suite featuring a luxurious soaker bath and a spacious glass walk-in shower. Beams again adorn the ceiling, infusing the space with charm and character.
This allure of the home continues to unfold, revealing three guest bedrooms, each a haven of comfort and style. Offering ample en suites, walk-in closets and unique vistas, every guest is treated to a personalized retreat.
“You get a great view from each room. We tried to capture the view of the lake as much as we could with the siting of the home,” notes Bruce.
Eight-foot sliding barn doors along the corridor usher you into a versatile entertainment space, perfect for unwinding with family and friends. A movie room? A games room? The options are endless. The upper level is also a sanctuary of fitness and relaxation, beginning with the spacious gym adorned with sunlight and echoing with the promise of rejuvenation, and a sauna to warm those aching limbs.
Heading out of the gym and back outside, the journey continues within the confines of the double-car garage, where a sports room—equipped with ventilation to cater to the active pursuits of its inhabitants—awaits. Yet, concealed behind what seems like an ordinary door lies a hidden gem—a golf simulator room! This adaptable space could easily double as a haven for quiet reflection or spirited competition; it could even be adapted to serve as boat storage—a testament to the home’s versatility and thoughtful design.
Somehow, despite its 5,044 square footage, this home doesn’t impose its size upon you. Clever design ties it all together,
creating a true homely feel for yearround living. And again, despite its size, the home is equipped with carefully planned irrigation and secure access, facilitating worry-free travel.
“The journey from start to finish has been a two-year process, but I have to admit, the result is one myself and everyone who worked on it takes immense pride in. It’s tough to pinpoint my favourite parts. The master bedroom? The outdoor living space, perhaps?” muses Bruce. And I would agree. There isn’t a single part of this property that I feel could be improved upon.
SUPPLIERS LIST
Builder: Bercum Builders
Architect: Baxter Design
Design: Absolute Interior Design
Structural Engineer: ROV Engineering
Consultants
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: Purple sweatshirt ($89) and shorts ($78) by Pangaia from Turnabout; tile earrings in pale pink ($419) by Lizzie Fortunato from Bernstein & Gold.
On Cole: Lavender sweatshirt ($150) by Acne Solutions from Turnabout; Lavender shorts ($50) by Mitre from @ MagicFriendMaker.
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.
Aging with grace
Aligning inner beauty with outer appearance
WORDS NATALIE BRUCKNER
PHOTOGRAPHY DARREN HULL
in a world where beauty often feels like a game with ever-shifting rules, the irony is hard to miss. We preach about inner worth, while fixating on outer appearances. Yet, behind the facade, many wrestle with the gap between how they look and how they feel. Life leaves its marks on us all— scars, wrinkles, remnants of a misspent youth. Short of drastic measures, what can be done?
Tara Graves knows this struggle firsthand, which is why she’s dedicated herself to the beauty industry.
“By utilizing the most advanced laser technology available, I can enhance my treatments and provide the best results for my clients. But beyond physical transformations, I encourage my clients to recognize their true magnificence, quiet their inner critics, reverse the effects of time and align their inner beauty with their outward appearance.”
Today, Tara stands as a prominent figure in Kelowna’s non-invasive beauty sphere. At Oval Aesthetics, she blends innovative treatments with a personal touch, helping clients of all ages find comfort in their own skin. From adolescents grappling with acne scars to mature individuals seeking to reconnect with their reflections, Tara’s methods have become a beacon of hope for countless souls.
“My treatments address various concerns that come with aging, including skin laxity, pigmentation, texture irregularities, tone and vibrancy. I also treat conditions not traditionally seen as beauty issues, such as psoriasis, eczema and even toenail fungus,” she explains.
“My client conversations and our relationships go much beyond the surface and encompass topics such as menopause, childbirth, life and passion and everything in between. I get to know their stories and their families, and even treat their teenagers after they have been in to see me.”
To better understand Tara’s journey, you have to step back
in time. As a young girl, Tara had big dreams of becoming an actress. In her 20s, she moved to “Hollywood North,” working in film and doing commercial and modelling jobs. However, she felt she had yet to find her niche. “Vancouver and the industry weren’t really serving me. I had my son, Kaden, in 2000, and the long hours were stressful,” she recalls.
In 2003, Tara moved to Kelowna, which she says “turned out to be a blessing in disguise.”
After the untimely passing of her partner Doug in 2012, Tara refused to be defined by her circumstances. Instead, she carried the lessons of life, love and loss into the next chapter of her journey.
“I stumbled into skincare through a friend who owned a clinic in Kelowna. It felt like a natural fit from the start,” she recalls.
As Tara immersed herself in the industry, she recognized the overwhelming influx of trends and technologies. Determined to cut through the noise, she embarked on a mission to identify truly effective methods amid the deluge of information. In doing so, she created what she describes as “one of my proudest accomplishments—the Signature 5D treatment.” By layering laser applications, she realized she could achieve so much more.
Over the years, Tara has pioneered this revolutionary approach: the integration of diverse treatments to unlock unparalleled results. Initially met with skepticism in the industry, her innovative method has since gained traction on a global scale, solidifying Tara’s status as a true trailblazer.
“To this day, no one else in the world offers this treatment, as I created it myself,” she says proudly.
Ever the entrepreneur, Tara decided to open the Okanagan Valley Laser Academy in 2019, followed by Oval Aesthetics in 2021, which has since doubled in size.
“But beyond physical transformations, I encourage my clients to recognize their true magnificence, quiet their inner critics, reverse the effects of time and align their inner beauty with their outward appearance.”
While the 5D Facelift stands out as her hallmark contribution to non-surgical procedures, Tara remains committed to continuously improving her treatments. This dedication led her to create two additional treatments based on the 5D Facelift, incorporating even more devices and layers.
Utilizing state-of-the-art technologies like laser Neo Elite and Venus Viva, she has amassed a substantial roster of satisfied clients, each a testament to the effectiveness of her personalized approach. Each treatment is meticulously tailored using combination therapies to address individual concerns.
Indeed, pigmentation, sun damage, rosacea, thread veins—Tara’s approach is truly personalized because, as she says, “I want people to feel confident.”
New-found confidence also shines through in clients using her hair restoration services, which she describes as “unrivaled” compared to other non-surgical treatments.
“What sets us apart is our innovative approach that combines several scientifically proven techniques to target both active and inactive follicle growth. I have developed a unique and powerful treatment combination that incorporates the latest advanced technologies, providing a comprehensive solution resulting in thicker, fuller hair for both men and women.”
When Tara speaks of her work’s life-changing potential, it’s not hyperbole. She recounts stories of young clients plagued by low self-esteem due to painful acne scarring. One such client concealed acne scars on her back by using her hair as a shield. Following treatment, she felt confident enough to have her first haircut in years.
“I take a holistic approach to acne treatments, avoiding the use of harsh drugs and instead focusing on lifestyle changes that foster clear skin. The changes I make for young people suffering from cystic acne and scars go beyond the outside, which I can completely clear with lasers and skill,” Tara says. “The inner scars also heal, and these young people share with me their insecurities and the trauma they feel. They share news about school, they start showing up with confidence and pep in their step, and smiles on their faces.”
For Tara, she’s in the business of people, and that means connecting with clients on a level that’s more than skin deep.
“Over the years, many of my clients have remained loyal. With some of these relationships spanning 12 years, they trust my expertise, treatments and ability to instill continued confidence as they age. It’s not just about aging gracefully, but also about feeling confident in one’s own skin.”
A Pivotal Shift in the Okanagan: Shane Styles joins forces with Chamberlain Property Group
Pioneering excellence in project sales
As Okanagan’s premier brokerage, Chamberlain Property Group proudly announces an unprecedented partnership with real estate visionary Shane Styles, marking the debut of our project sales & marketing division. Shane has worked in the new home project market for more than 24 years. During his tenure in the industry, he has been engaged in the strategic sales, marketing and operations of over $3 billion in attached and detached multi-family developments across North America and Asia, working directly with established luxury brands such as Ritz-Carlton, Four Seasons and Oberoi.
Recognizing a pivotal shift in the Okanagan market, our powerhouse division aims to provide unparalleled services, while working closely with partners and investors to mitigate risk and develop thoughtfully designed industry-leading projects in the region.
Chamberlain Property Group’s sparkling reputation is built on delivering personalized service, expert advice and professional assistance to each of our clients in the Okanagan, and with Shane and his team, we are excited to extend this commitment to multi-family developments as well.
Left to right: Kirk Chamberlain, Founder of Chamberlain Property Group; Myrna Selzler,Managing Broker; Shane Styles, Director of Projects
PHOTO BY DARREN HULL.
Left to right: Kayla Etreni, Allanah Simpson
The Momentum Continues
Fresh new faces set to lead the future of new home sales and marketing
Two rising leaders in the Okanagan real estate market are joining Shane Styles at the helm of Chamberlain Property Group’s Project Marketing Division. Allanah Simpson has honed her craft over the years, building strong relationships and consistently delivering exceptional results.
Recognized as one of the Okanagan’s top project sales specialists, Allanah leads our sales and operations strategies as a licensed REALTOR®, driving unprecedented sales results and success.
Our third piece of the puzzle is Kayla Etreni, a swiftly established leader in new-home project marketing. With a proven track record of spearheading successful campaigns across
British Columbia, Kayla balances out-of-thebox creativity with data-driven strategies. Her work provides immense value to our developer partners, setting new standards of excellence in the market.
With a storied history of international successes and record-shattering projects, this trio’s unparalleled expertise and innovative strategies, combined with local relationships from our Chamberlain Property Group agents, are set to rewrite the rules of real estate sales and marketing.
A transformative era in real estate project sales and marketing is here, and Chamberlain Property Group is ready to lead it.
The choice to buy or sell real estate is a pivotal decision in our lives. At Chamberlain Property Group, we’ve brought together some of the most accomplished real estate agents in our communities to provide an unparalleled real estate experience for our clients.”
SCAN ME Kirk Chamberlain
$16,900,000
PIXTON ROAD | LAKE COUNTRY
Luxurious Tuscan retreat on Lake Okanagan in the peaceful rural community of Lake Country. This exquisite .86 acre waterfront gated estate offers approximately 240 feet of Okanagan shoreline. Over 15,000 sf rich comfort – between the home, guest house and garages. KIRK
$12,000,000
619-633 97 HIGHWAY NORTH | SUMMERLAND
28+acres of remarkable waterfront property located between Okanagan Provincial Park and Fitzpatrick Estate Winery in beautiful Summerland BC. This incredible property consists of 3 adjacent lots with of pristine shoreline and unbeatable 180 degree views up and down Lake Okanagan.
This expansive 115-acre parcel of untouched land is situated in the hills on the east side of Penticton, offering stunning views of the surrounding vineyards and Skaha Lake. With immense agricultural potential, this property includes a portion of lakefront on Skaha Lake and borders the famous Skaha Bluffs and Provincial Park.
$1,089,000
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
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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
Currently, fusion cuisine is getting new life as we move away from a Eurocentric lens...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.
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 Euro-centric food. But seeing that way does fusion a disservice.
Fusion cuisine is fun, it’s creative, and it’s for everyone. The future of fusion cuisine is in the hands of us all.
Castro Boateng, chef and owner of House of Boateng.
The Influencers
Photos by Lia Crowe and Darren Hull
Words by Chloe Sjuberg
Hair and makeup by Jenny Mckinney
Photo assistance by Matthew Taneda and Nina Dombowsky Shot on location at Mission Hill Family Estate Winery
Meet some of the Okanagan’s top entrepreneurs as they explore the magical setting at Mission Hill Family Estate Winery and describe what it takes to live their best lives.
We asked Okanagan businesspeople, “What are the ingredients to living your best life?” and then we photographed them against the gorgeous backdrop of Mission Hill Family Estate Winery, where many of those ingredients co-exist.
Founded by the visionary Anthony von Mandl, Mission Hill has, over the last four decades, been driven by a “relentless pursuit of excellence” that can be seen in everything from the organic and regenerative farming of its vineyards to its award-winning wines, stunning architecture and world-class hospitality. Mission Hill is a five-time winner of Winery of the Year at the National Wine Awards and has received recognition and accolades from the world's most discerning wine critics.
Some of the stunning visuals include: the contemporary stone arches at the entranceway that were hand-carved
from one five-ton block of Indiana limestone and are held together by a single keystone bearing the von Mandl family crest; the monastic-influenced architecture, which includes earth-toned buildings circling a courtyard and curving into a loggia and garden; the 1,200-seat outdoor amphitheatre, reminiscent of Europe’s historic open-air Greek amphitheatres, which offers breathtaking mountain and lake views; a 12-storey-high bell tower; and the climate- and humidity-controlled underground barrel cellars, which, dedicated to the careful aging of wine, were created by blasting into volcanic rock.
Topping all this visual and historical grandeur are the amazing wines. Their flagship red Oculus, arguably the defining wine of Canada, will soon release its 25th anniversary edition. This spectacular collectible continues to awe wine enthusiasts and is a must in any serious cellar. Add to all this their impeccable restaurant, the Terrace at Mission Hill, and you will find that this is the perfect spot to savour the ingredients of the good life.
Align West Homes Ltd.
David Pfuetzner
President
Living my best life means always being grateful (even when times are tough). I’m grateful for the life God has blessed me with—the gift of health, family, friends and travel. I was reminded a few months ago to never take this life for granted. I want to live fully and love fully, leaving a legacy for my children.
Raquel Millikin
Interior Designer, Isabey Interiors
raquel@isabeyinteriors.com
Live authentically. Follow your heart and stop worrying about what others think. Be kind. Dream big. Travel. Collect “experiences” instead of “stuff.” Surround yourself with good people. Enjoy family and friends. Drink the good wine. Eat well. Exercise. Breathe. Listen to music, dance and attend festivals. Always smile. Pray. Be thankful daily for every single blessing.
Shift Labs Inc. Shift Power Yoga
Pam Rader
Founder / Coach / Author / Leadership Development
Facilitator / Yoga Teacher
The necessary ingredients for living my best life include maintaining physical, mental and spiritual health and vitality, deep and meaningful connections and healthy relationships, having roots in community, passion and purpose, living authentically and unapologetically, spending time in nature, enjoying delicious food, dancing, laughing and taking myself lightly.
shiftlabs.ca shiftpoweryoga.com
AMANTE | TALKS
AMANTE | COACHING
Francesca Amante
CEO / Public Speaker / Author / Resilience Coach / Podcast Host
Living my best life encompasses embracing resilience, drawing strength from loss and practicing unwavering gratitude. Born in the shadow of my brother’s passing, I learned to transform pain into profound growth. Through this unique lens, I cherish each moment, turning adversity into a testament of grit and a deeper reverence for the essence of existence.
@frescaamante @amante.elite.academy 250-492-1111
Basis Dr. Jon Dautremont
MD, MSc, FRCSC
Founder / Head & Neck Surgeon / Medical Director
I try to approach each day with the goal of achieving at least one step of personal growth, and keeping a sense of gratitude for each action, experience or personal interaction that I have, regardless of how exciting or mundane that moment is.
Deanne Pilsner
RN
Founder
/
Lead Injector / Practice Manager
Getting outdoors to enjoy the four seasons the Okanagan has blessed us with, the easygoing presence of friends and family, and appreciation for the services I am privileged to offer to the community that we continue to build at Basis.
basisclinic.com 778-738-2998
FORD Salon
Colin Ford
Owner / Master Stylist
Living the best life to me means embracing love, kindness and gratitude. It’s about nurturing relationships, pursuing passions, maintaining a balance between work and leisure. Cultivate resilience, stay curious and savour the present. Practice mindfulness and self-care, and always strive for personal growth. Ultimately, happiness stems from within and is shaped by the choices we make daily.
fordsalon.ca 236-420-3673
Success 21 Salon Samantha Wedlund
Founder / CEO
Find your passion and make it your destiny! Living my best life means having faith in God to empower me to achieve financial independence, embracing continuous learning, fostering community and networking, giving back, balancing personal and professional life, prioritizing health and well-being, and regularly reassessing my goals. Faith in God, the support of my family, and the success of Success 21 Salon are central to my journey, helping me thrive personally and professionally, ensuring a fulfilling, impactful and value-aligned life.
250-681-0436
The Recovery Spa Josh Stilborn
Founder
My best life is about impacting others through service and contribution. Prioritizing my fitness and quality sleep has more recently become essential to this mission. Enjoying good food, fine wine and the company of great friends makes it all worthwhile. This balance of giving back, taking care of myself and cherishing life’s pleasures defines my best life.
Lindsay Stilborn
Co-Founder
I’m passionate about what I do and love giving to others and supporting local businesses. I cherish my community of amazing people who support my wild ideas. Every day, I make sure to recharge—a quick walk, an oat mocha, or a NovoTHOR session. And I always push myself to learn and grow, embracing every challenge and uncomfortable situation.
therecoveryspa.ca
250-258-9496 (Kelowna)
403-452-5450 (Calgary)
Dentist / Owner
When we combine love, joy, passion and purpose, we create a recipe for living our best life. Love is a powerful force that brings meaning and connection, fostering deep relationships and emotional well-being. Joy infuses our daily experiences with positivity and gratitude, allowing us to appreciate the beauty in even the smallest moments. Passion ignites our souls and drives us towards our goals, fueling our creativity and motivation. Purpose provides us with a sense of meaning and direction, allowing us to align our actions with our values and goals.
Onyx Beauty Lab
Marissa Dennis NP CEO /Founder
Wax Pencil Imagery
Nicole Richard Photographer / Marketing Strategist
Art of Marina
Marina Billinghurst
Founder / Creative Director
The key ingredients to living your best life are simple: be honest and authentic about who you are. Be kind to yourself and others. Wear what feels good on your skin and in your heart. I live my best life in my dusters made of sustainable, soft modal and silk. They fit everybody, are hand-painted, and made with love to make you and me feel beautiful, always!
artofmarina.shop
@artofmarina
Run Your Life Magazine
Sandra Mikulic
Founder
I started running at 43 years old. Six years later, I’ve run six marathons and two 50-kilometre races, and started a fivekilometre running or walking streak on January 1, 2019. I am a plus-sized runner and publisher of the first-ever fitness magazine for the unconventional athlete: Run Your Life Magazine. I’m not shy to talk about my 260-pound body size, which has helped inspire almost 100,000 people on Instagram to move in the body that they have today, and not wait for a thinner body tomorrow.
runyourlife.ca
@bigfit_i_run
AshleY Ramsay
ashramsay.com
Owner / Director
Chamberlain Property Group
Kirk Chamberlain Founder / CEO
Having been both born and raised in the Valley, I never fail to appreciate the abundance of opportunity the Okanagan affords me, and most importantly, my family. The beauty, the variety and the dynamic market all help to fuel my passion for helping others to live their best Okanagan life. As a “work hard, play hard” kind of guy, not a day goes by that I’m not grateful for the opportunity to live my best life here.
Shane Styles Director of Projects
My best life is built on meaningful and purposeful relationships. My wife, Marla, and our children, Finn, Layla and Tatum, form the cornerstones of a world filled with wonderful family, friends and lifelong colleagues. Add to this mix good food, active time in the Okanagan outdoors, and custom libations, and you have the recipe for a life well lived!
Selzler Managing Broker
Staying just a bit more curious than cautious is how I live my best life. Whether it is exploring new trails overlooking the Okanagan Valley or engaging in thoughtprovoking conversations with family and friends, I cherish each and every day and the good fortune of loving where I live!
chamberlainpropertygroup.ca 778-755-1177 (West Kelowna) 778-476-7778 (Penticton)
Myrna
Sophie Armstrong Entertainment Inc.
Sophie Armstrong
Professional Violinist
Living my best life starts with a few key ingredients. To start with, my faith, my family and the freedom to express my creativity! As a violinist and performance artist, I’ve had the privilege of gracing stages in over 40 cities worldwide.
Seamlessly blending diverse musical genres has taught me that listening, not only musically, but to the cultures and people around me, is a very important key…and the one other little ingredient I would say is chocolate!
Living your best life is a recipe that calls for a dash of living in alignment with your core values, a spoonful of listening to your intuition and a generous serving of doing what brings you joy. When you prioritize these ingredients, you create the perfect blend to show up as the best version of yourself, and savour the sweet taste of a fulfilling and authentic life.
Alex Vigue
Mom / Speaker / Writer / Podcast Host
Speak your truth, follow your instinct and lean into the things that scare you. (Letting go of the self-imposed weight of other people’s opinions helps a whole heck of a lot too.) For me, it really comes down to living in alignment with your most authentic self. When you do that, I find that your best life just follows.
letsnotsugarcoatit.com
La Crème De La Crème Skincare Boutique
Megan Lindow
Owner
/ Lead Skin Revisionist
Passion, purpose and personal growth. I’m only 35 and certainly don’t have it figured out, but finding that “thing” that gives me daily joy, connects me with others and allows for continuous learning has been amazing. Skincare and helping people achieve healthy skin ticks all the boxes for me. Of course, you can’t go wrong with Vitamin C and SPF.
Katy Leardo
Director of Operations
With 16 years as an aesthetician and managing three thriving locations, I’ve learned that the best life is crafted with passion, resilience and continuous learning. Blend in dedication, kindness and a love for beauty, and you’ll create a fulfilling, balanced life that radiates success and joy. Plus, retinol and a touch of Botox don’t hurt.
Karat Chocolate & Pastry
Boutique
Julian Helman
Owner / Executive Chef
Embracing resiliency is crucial for a fulfilling life. By incorporating strategies like embracing change, developing a growth mindset, building a supportive network and cultivating adaptability, individuals can overcome challenges and thrive. Building resiliency is a lifelong journey that requires continuous nurturing for a resilient and fulfilling life.
Amanda Helman
Owner / Guest Experience
Gratitude is the key to living a fulfilling life. It transforms our perspective, bringing joy, connection and fulfillment. By cultivating a grateful mindset, we shift our focus from what we lack to appreciating the abundance in our lives. Practicing gratitude allows us to find happiness in the simplest things, fostering appreciation and overall fulfillment.
karatchocolate.ca 236-420-1575
Loren Francis
VP / Principal
Four cups of belly laughs with friends over delicious meals and Okanagan wines; 10 tablespoons of art, design, bold colours and endless playlists; 500 gallons of my handsome hubby, our incredible kids and fur babies; 5,000 kilometres of skiing majestic mountains and paddling emerald lakes; 1,000 kilograms of clients achieving dreams and creating generational impact; 1,000,000 litres of thirst for knowledge and continuous learning.
The ingredients to living my best life are: spending time and having fun with my beautiful wife, Jami, and our two-year-old son, Baker; hanging out on the lake, spending time at the beach or just spending time in our yard at home; playing golf, fishing and watching hockey; visiting my parents, brothers, nieces and nephews in Alberta; enjoying good food, drink and conversation with family and friends.
Pattison Media
Cindy Verbenkov
Senior Account Manager
Life is what you make of it, always. When you work hard and realize you love what you do, you become extremely successful in all avenues of your life. Remember to embrace change, no matter how hard it looks or feels, because life is short! Love the ones close to you and always have passion, gratitude and acceptance for everyone around you. Because what you give out to the universe, you always get back in one form or another!
Steve Thompson
Senior Marketing Consultant
250-469-1777
My wife, Corinne, is my best friend and the most amazing person I know. The most important thing to me is spending as much time as possible with her and our cuddly cat, Oscar. Other things that help me live my best life include watching college basketball and exploring new places. And, if people could be kinder and more considerate to each other, that’d really help too.
pattisonmedia.com 250-762-3331
Impact Events + Brand Management
Christina Ferreira Owner
Exploring and engaging with the community. We are in the business of creating experiences for our community to enjoy some of Kelowna’s greatest venues and outdoor parks. Each event we design tells a story and provides those attending with memories and stories to share throughout their life. Getting out in our community will have you creating your own memories, meeting new friends and supporting small businesses.
impactevents.ca 236-361-0147
Staxx Strength Studios
Clara Jasinski
Owner / Lead Trainer
Simplicity. Sunshine, nature, whole foods. Health and wellbeing. Exercise, self-awareness, purpose. Positive relationships. Authenticity, laughter, playfulness. Oat lattes, croissants and Triple O burgers. Don’t take life too seriously. Be present and be grateful every day. Keep going and keep GROWING!
staxxstrengthstudios.ca 250-870-1634
Wilden Vincent Eger Head of Marketing
The key ingredients to living my best life are staying active and spending time outdoors. Skateboarding is a lifelong passion of mine and it’s my favourite activity to stay balanced. Equally important is spending quality time with my family, which keeps me grounded and fulfilled. BC is the perfect playground for my lifestyle, and I absolutely love living here.
Wisdom, Wealth and Well-Being
(formerly Wine Women Well-Being)
Anita Parker CEO
Living my best life through philanthropy, motivational speaking and empowering others, involves passion, purpose and unwavering dedication. I inspire and uplift, fostering personal growth and resilience. My work creates impactful change, rippling positivity worldwide. Embracing empathy and authenticity, I guide others to their best lives, leaving a legacy of transformation and joy. wisdomwealthwellbeing.ca
Black Press Media
Christine Esovoloff
Senior Marketing Executive, Kelowna Capital News
Carien Rennie
Account Manager, Boulevard Magazine
Living
Taste the season
Farm-to-table tips for your summer feasts
WORDS ELLIE SHORT PHOTOGRAPHY LIA CROWE
Do 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.
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.
While some lucky folks can grow a bit of what they eat in their own backyards, most of our foodstuff comes from farms. An increasing number of these farms aren’t what you might picture: colourful fields of mixed veggies, cows nibbling on fresh green grass, sun-soaked farmers lovingly tending to livestock and seed. Most of the farms that fuel our food system are industrial mega-machines cranking out as much as possible, for as cheaply as possible, at the increasingly unforgiving expense of nutrient density, regeneration, living wages and employment rights, humane treatment of animals and entire ecosystems, and environmental sustainability. It’s scary and heartbreaking, and a tough thing to troubleshoot as world populations increase and we have to think of ways to feed our global family, especially those with limited access both financially and geographically.
This complex and challenging conversation won’t be fully explored or solved here, but for those of us lucky enough to call British Columbia our home, we have the immense honour and privilege of at least being able to support local farms and farmers. We are fortunate to live in a climate that enables us to grow a variety of fruits and vegetables, and one that also allows poultry and livestock to graze outside for most, if not all, of the year. There are also some amazing people doing exceptional things with biodynamic and ethically mindful farming practices that are further cultivating and protecting our food systems for long-term sustainability, both in the areas of agricultural regeneration and job safety and security.
KNOW WHAT’S IN SEASON
The first step to supporting local farming systems is simply to know what’s available so you can plan your menus and shopping around what’s fresh and flavourful. By sourcing locally and in-season, you’ll notice a huge improvement in taste and have the added bonus of greater nutrient density. Fruits and vegetables that must travel a long way are often picked before peak ripeness to keep them from rotting in transit but limiting their ability to develop flavour and nutrient profile.
KNOW WHERE TO FIND IT
Many grocery stores now offer signage that states what country the produce is from. Some label the province, and even the specific farm that provided the item. This can help guide you to make more locally mindful purchases. If you have access to a car, I highly recommend weekend drives on rural roads and stopping at farm stands and even the local farms if they have storefronts or allow visitors. It’s not only a sweet way to spend a Sunday, but also gives you a firsthand glimpse at our growing systems.
KNOW THE TERMINOLOGY
It’s worth familiarizing yourself with what organic, free-range and grass-fed actually mean, so you can better navigate your purchases. Organic farming endorses environmentally sustainable and socially responsible practices, with mindfulness for soil regeneration and water conservation. Produce and grains with organic designation are grown without the use of synthetic pesticides, herbicides or fertilizers.
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.
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.
Zucchini and Chèvre Frittata
Frittata is a fantastic way to showcase in-season veggies. While this recipe calls for zucchini, you can really substitute it with other farmer’s market finds such as eggplant or tomatoes. Using fresh eggs and high-quality grass-fed or pasture-raised cheese from local farms will make this great brunch or lunch dish even more special.
Ingredients
2 tbsp olive oil, divided
1 onion, peeled and sliced
1 medium zucchini, sliced into ¼-inch rounds
8 large eggs
1 cup milk (2 per cent)
½ cup heavy cream
About ½ tsp salt
About ¼ tsp freshly ground black pepper
About 2 tsp fresh thyme leaves
1 tbsp grainy mustard
2 tbsp chives, finely chopped
1 cup shredded cheese (I used Little Qualicum Cheeseworks Monterey Jill)
1 cup crumbled chèvre (I used Salt Spring Island Chèvre)
Directions
Preheat your oven to 425 F and line a baking sheet with parchment paper. Spread the zucchini rounds evenly on the baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a bit of salt and thyme leaves, and place in the oven. Roast for about 10 minutes until the zucchini is soft. Remove from the oven, set aside, and turn the oven down to 375 F.
Heat a large cast iron pan to medium-low, add the olive oil and onions and sauté until soft, translucent and slightly brown (this may take a while, but it’s worth it for a rich and sweet flavour). Once cooked, remove the pan from the heat.
Meanwhile, whisk the eggs with the milk, cream, salt, pepper and mustard, and then stir in the chives and cheese.
Place the roast zucchini over top of the cooked onions, saving a few for the top (this is just for aesthetic purposes as shown in the photo, so don’t feel like you have to do it this way). Pour the egg mix over the cooked onions and zucchini in the pan, and then place a few leftover cooked zucchini rounds artfully around the top.
Carefully place the pan in the oven (you may want to put it in the same parchment-paper-lined baking sheet you used for the zucchini just to safeguard for any spills).
Bake for 45 minutes to an hour, until the centre is cooked through. Garnish with extra dollops of chèvre, a sprinkling of chives and/ or some fresh cracked pepper and enjoy!
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!
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
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)
FOR THE FILLING…
2 cups fresh blueberries (frozen is good too, you’ll just need to thaw and drain them first)
¼ cup honey (I used Babe’s Honey Farm Wildflower Honey)
2 tsp fresh lemon juice
1 tsp dried chamomile, finely ground (you can use a handheld coffee grinder or spice grinder to do this)
Directions
Combine the flour, salt and granulated sugar in a large bowl. Add the cold, cubed butter to the flour mixture and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left. Alternatively, you can use the pulse function on a food processor, taking care not to overwork the dough.
Gently whisk one egg and add it, along with the vinegar, gently kneading the dough with your fingers until it comes together, for no more than a couple of minutes (or you can slowly pulse them in if using a food processor). Form the dough into 6 round discs, wrap and place in the refrigerator to cool for at least 30 minutes.
Meanwhile, preheat your oven to 400 F and line a baking sheet with parchment paper.
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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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.
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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.
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Elevate your Vancouver Island visit with a stay at the Prestige Oceanfront Resort Sooke and the Pacific Penthouse.
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.
In the French Quarter.
PHOTO COURTESY NEW ORLEANS & COMPANY
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
Bourbon Street.
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.
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.
Sazerac House. PHOTO COURTESY NEW ORLEANS & COMPANY
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.
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 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-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.
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
French Quarter.
PHOTO BY ZACH SMITH, COURTESY NEW ORLEANS & COMPANY
Bourbon Street.
PHOTO COURTESY NEW ORLEANS & COMPANY
(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 upclose 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.
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3 Contact us BEFORE taking out your existing kitchen.
We will evaluate your kitchen to determine if it can be removed and reused safely.
We will schedule a date and carefully dismantle your old kitchen and take it away. Leaving a blank canvas for your brand new kitchen.
It really is that easy!
secrets and lives — AND THE 7 SINS with SANELA SEHOVAC
WORDS CHLOE SJUBERG X PHOTOGRAPHY LIA CROWE
Sanela Sehovac believes in seizing the day and savouring every moment, just as the name of her wine tour company—Carpe Diem Tours—suggests.
With Carpe Diem, she aims to take her guests on immersive and unforgettable journeys that not only delight the senses but enrich the soul.
“My passion for wine and commitment to creating memorable experiences are at the heart of everything I do,” she says.
Sanela was born and raised in Montenegro, a small Balkan country that’s rich in history and culture. In 2001, amid the challenges that followed the war in the former Yugoslavia, she moved to Canada, arriving in Edmonton and ultimately making her way to Kelowna.
“The breathtaking beauty and vibrant wine industry here made it the perfect place to pursue my passion for wine and start anew,” she says.
Before she made the leap into entrepreneurship with Carpe Diem, Sanela’s background was in the service industry, where she honed her talent for creating memorable experiences for guests, working her way up to the role of director.
Founding Carpe Diem Tours was the perfect way for Sanela to share her love of wine—and the natural beauty of the Okanagan—with others. She loves getting to meet people from all walks of life, introducing them to their next favourite wines, and showing them the stunning vineyard, lake and mountain landscapes of the Okanagan Valley.
“There’s nothing quite like hearing, ‘This is the best part of my vacation!’ It’s incredibly rewarding and makes every day special,” she says.
Sanela credits her success to her passion, persistence and supportive family and friends. She’s shown unwavering resilience and determination while weathering life’s challenges, from arriving in Canada in 2001, with just one suitcase, to navigating the 2008 housing crisis and a 2012 divorce.
“Even after 18 years in the Okanagan, I’m still awestruck by the stunning vistas, the incredible wine, and the hardworking people who make it all possible. Behind every great bottle of wine are countless hours of dedication and passion.”
“Believing in what I do and constantly striving for improvement have been key to my journey. Every challenge has been a stepping stone, pushing me to grow and achieve more.”
When she’s not busy with Carpe Diem, Sanela loves hosting gatherings with loved ones, and cooking them delicious meals that blend her Montenegrin heritage with local flavours.
“Acts of service are my love language, and I adore spoiling my family and friends with great food and hospitality.”
She also enjoys hiking, traveling and spending time with her children, 20-year-old Gligor and 17-year-old Eva, and her fiancé Mark—and, of course, indulging in delicious wine.
“Right now, I’m obsessed with a crisp, refreshing Riesling called Between Friends from The Gallery Winery in West Kelowna. The wine is as delightful as the view from the winery—a panorama so stunning you’d never want to leave. I keep joking that they should adopt me!”
It’s clear that Sanela has an enduring passion for all the people, places and experiences that make Okanagan wine country so special, so it’s no surprise that she’s thriving in this field.
The 7 Sins
ENVY:
Whose shoes would you like to walk in? Dreaming about someone else’s life? Not really my style—I’m too caught up in my own adventures. But if I must choose, I’d tip my hat to all the peacekeepers out there—the unsung heroes quietly making the world a better place. Their selflessness and dedication to creating a safer world is something I deeply admire and respect.
GLUTTONY:
What is the food you could eat over and over again?
Oh, where to start? Montenegrin cuisine holds a special place in my heart. From the rich, creamy flavors of Sjenicki cheese to the smoky delight of Njeguški pršut and the spicy, tangy kick of ajvar, these delicacies are something I could feast on every day and never tire of. Each bite transports me back to my roots, and I cherish every flavour.
GREED:
You’re given $1 million that you have to spend selfishly. What would you spend it on?
Give me a million dollars and tell me to be selfish? Easy! I’d spend it travelling the globe. There’s so much to see, so many cultures to experience and so many wines to taste. From the bustling markets of Marrakech to the serene vineyards of Tuscany, I’d immerse myself in the wonders of the world. Anyone who knows me will tell you that $1 million might not even be enough!
WRATH:
Pet peeves?
If there’s one thing that gets my blood boiling, it’s injustice and bullying. Seeing people being treated unfairly or pushed around just makes me furious. Everyone deserves respect and a fair shot in life, and I believe in standing up against these wrongs whenever possible.
SLOTH:
Where would you spend a long time doing nothing?
Picture this: a serene beach in Montenegro, a gentle breeze rustling the leaves, a hammock swaying between two trees and the soothing sound of waves lapping the shore. Add a good book, and you’ve got my idea of paradise. It’s where I could happily spend an eternity doing absolutely nothing, just soaking in the beauty and tranquility.
PRIDE:
What is the one thing you’re secretly proud of?
My resilience and ability to bounce back. No matter what life throws at me, I have this uncanny ability to pick myself up and start over. It’s a theme I’m exploring in my upcoming book, Let’s Not Sugar Coat It. I have a chapter which I hope will inspire others to embrace their own strength and resilience in the face of adversity.
LUST:
What makes your heart beat faster?
My heart races for two things: my family, who are my everything, and then the thrill of discovering a fantastic new vineyard or an extraordinary wine. There’s a kind of magic in that first sip, an excitement that never fades, as it opens a world of flavours and possibilities.
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 of 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. In the Okanagan, located just a few minutes from downtown Kelowna, you can experience the bliss and invigoration of combining sauna and cold plunge at Tality Forest Spa. Here, the saunas and pools are surrounded by a pine forest with mountain views, and you can blissfully chill out around a fire. It’s a setting that rejuvenates the mind, body and spirit.
PHOTO BY LIA CROWE
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