VANCOUVER LIFE AT ITS FINEST
SWEET SPOT
A chocolate lovers’ guide to cacao
HISTORY MEETS HAUTE COUTURE
Treat yourself to delightful, luxurious, visionary and playful fashion
AN URBAN RESORT
The rise of Monogram
Luxury Automotive Brands
The collision center reimagined Beyond imagination
A class of its own
At No.1 Collision Group, we specialize in providing a repair experience that is unlike any other in North America. From the Italian leather furnishings that adorn our offices to the bespoke architecture of our expansive facilities, we’ve meticulously curated each of our collision centers to embody the essence of the luxury vehicles that reside within them.
With certifications from prestigious manufacturers such as McLaren, Porsche, BMW, and Tesla, our expert technicians are equipped with the latest in automotive technology to ensure that your luxury automobile is fully restored to its original grandeur. Add to this an industry-leading customer service, uniquely provided by our team of client experience specialists, and together it equals an experience that is entirely bespoke to the collision repair industry.
Meticulous Detail and Italian Artistry Form a Graceful Living Experience
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604.456.0688
2024 ISSUE 6
BOULEVARD GROUP PUBLISHER
Mario Gedicke
250-891-5627
info@blvdmag.ca
MANAGING EDITOR
Susan Lundy
ASSOCIATE EDITOR
Lia Crowe
CONTRIBUTING WRITERS
Cinda Chavich
Angela M. Cowan
Susan Lundy
Lisa Manfield
Kaisha Scofield
Ellie Shortt
Amanda Stutt
DESIGNERS
Lily Chan
Nel Pallay
Tammy Robinson
Crea Zhang
ADVERTISING SALES
Mario Gedicke
Vicki Clark
Carien Rennie
PHOTOGRAPHERS
Lia Crowe
Darren Hull
Blake Little
ILLUSTRATION
Sierra Lundy
DISTRIBUTION
Marilou Pasion
Marilou@blackpress.ca
604-542-7411
FEATURES
18 A N URBAN RESORT Monogram rises B y Natalie Bruckner
Creative direction by
by
FASHION
22 HISTORY MEETS HAUTE COUTURE
Treat yourself to delightful, luxurious, visionary and playful fashion.
B y Sarah D’Arcey, Lia Crowe + Darren Hull
Photo by Darren Hull
Model Savannah Sibson, photographed on location at Rosemead House in Victoria.
Lia Crowe, styling
Sarah D’Arcey, makeup and hair by Jenny McKinney.
a place of peace and joy
After a nine-day drive across the USA, with quick hotel stays and not a lot of time for self-indulgence, the moment has arrived. We have landed at my daughter’s home in Connecticut and now, satiated by a delicious home-cooked meal, it’s time to meet that glorious place of personal sanctuary: that sublime moment where I will slip my body into a silky sweet, hot-water cocoon of utter relaxation. Because amid our cross-country journey, it is my bath-time ritual that I have missed the most.
This edition of Boulevard is all about indulgence, and for me, self-indulgence comes in the form of a big, beautiful claw-foot bathtub and the times I escape to it, shutting the door on work, my phone and the endless barrage of social media, and breathe in the steamy goodness of quiet bath-time contemplation. Our bounteous tub—in which I can fully stretch out and immerse myself in the water—sits in front of a massive window that frames the forested outdoors and offers a changing kaleidoscope of seasonal colour. It’s perfect. (Add a glass of bubbly and maybe some chocolate-covered strawberries, and that’s it: I’ve met my ultimate self-indulgence.)
My daughter’s home in Connecticut is a sweet, remodelled carriage house from the early 1900s. It has gleaming hardwood floors, a wide-open design, cushy seating areas and period-perfect antique touches. This is our first time seeing it in person and we are impressed. The house has three bathrooms: one sits on the main floor and the other two are en suites for the upstairs bedrooms. The bathtub lives in the master en suite, while the second bedroom’s en suite has a walk-in shower. My daughter and her husband are shower people, and this lovely, tiled bathroom shows it.
But I am a bath person and this bath will be perfect. So, loaded up with freshly laundered nightwear and a towel, I cross the master bedroom floor to meet my mecca. But, oh dear. Apparently, carriage-house bathtubs are built for very small carriage-house people. This tiny tub is tucked into a corner, and it’s not screaming “blissful sanctuary.” It’s screaming, “You are going to have to be a shower person for the next three months.”
The ensuing bath does not meet my lofty expectations, especially when I reach for the nearby shampoo, dab a bit into my hand and then my hair…and suddenly realize that the only thing this tub is used for is bathing the dog. And I have dog shampoo in my hair.
And so I become a shower person, glumly turning knobs this way and that, searching for the perfect temperature, then standing in a stream of water that blocks off all my hearing (so I have no idea if an axe murderer is breaking into the bathroom), and finally enduring the flash of cold as I step from the shower— which has not warmed me to the core like a bath—and shiver while I wait for the towel to do its job.
And then, a month into this misery, my daughter’s husband says, “There’s a towel warmer in that bathroom, you know.”
A towel warmer! I’ve heard of this entity, but I have never met one in person. And just like that, my world changes. After tucking my towel into this handy barrel of a heater and pushing the on-button, I can’t wait to step out of the shower and into its warmth. What a world! Who knew such post-shower joy could exist?
Back home now, I have shed the temporary shower-person persona and returned to my bath-time ritual. But sitting proudly in a corner of our bathroom is a brand-new bit of joy: my very own towel warmer.
In the following pages of Boulevard, you will find many ideas for winter indulgence, from the simple to the sublime.
As we move into holiday season, I wish you all the best: love, peace, joy and good health. And a towel warmer. I wish you all a towel warmer. Happy holidays!
Susan Lundy Managing Editor
Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book of humour columns, Home on the Strange, was published in 2021 via Heritage House Publishing.
PHOTO BY LIA CROWE
photography by Andrea Ferrari
life.style.etc.
YUKI YOU LU, MARKETING PROFESSIONAL/PHOTOGRAPHER/VIDEOGRAPHER
WORDS SUSAN LUNDY X PHOTOGRAPHY LIA CROWE
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born in China, grew up in Shenyang. Although it’s known as an industrial city, many renowned Chinese and international artists and musicians, like the pianist Lang Lang, come from there. I later attended college in the Netherlands, where I lived for 12 years before moving to Vancouver.
WHAT HAS BEEN YOUR CAREER PATH?
After graduating from university, I worked in international supply chain management while living in the Netherlands. However, my passion for art and media led me to pursue further education in the film industry in Vancouver. For many years, I have worked as an independent photographer and videographer. Thanks to my creative expertise, I’ve had the opportunity to work in marketing for high-end clients.
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
As a marketer for Livingspace Vancouver, a high-end furniture store specializing in Italian designs, I am particularly excited by gaining insights into the craftsmanship, design and innovation of modern living. Each piece presents an opportunity to tell a story, blending tradition with contemporary trends to create furniture that not only serves a purpose but also evokes emotion.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
I love being creative, dedicating much of my time to photography and travelling. Having visited over 30 countries, my passion for exploring different cultures and capturing local architecture and life with my Nikon camera continues to grow.
WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?
I’ve learned to be adaptive, open-minded, and to listen to my heart. Life isn’t about following the rules set by others; it’s essential to first understand myself and live in harmony with my surroundings.
WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?
My guiding principles include self-acceptance, gratitude and faith in the goodness of others. Continuous learning is also vital, as it helps me stay connected to both myself and the rapid changes in the world.
WHAT IS GOOD STYLE TO YOU?
Good style, to me, is about fitting the carrier, whether it’s a person wearing a suitable outfit or furniture that complements and elevates the architecture. From classic to modern, impressionist to abstract, I appreciate the diversity of art and design. Ultimately, good style authentically reflects who you are.
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
My personal style is modern, focusing on clean lines and simplicity. I believe in the principle of “less is more,” while also appreciating fine details that elevate a design. I’m drawn to contemporary elements that blend functionality with elegance, creating a sense of calm and balance.
FASHION & BEAUTY
Favourite pair of shoes: A pair of EMU Australia boots.
Favourite day-bag: Osette from Strathberry.
Favourite jewellery piece or designer: Monica Vinader.
Fashion obsession: Dresses by Sau Lee. Necessary indulgence for either fashion or beauty: One of my essential indulgences is experiencing hair treatments in Japan. Scent: Louis Vuitton fragrances: the special editions created in collaboration with the Japanese artist Yayoi Kusama.
INTERIOR STYLE INSPIRATIONS & LIFE
Interior style preferences: I am particularly drawn to contemporary design that seamlessly matches modern architecture. This style emphasizes clean lines, open spaces and a harmonious flow between indoor and outdoor environments. I appreciate how contemporary interiors utilize a neutral colour palette, complemented by bold accents and unique textures to create a sense of sophistication and tranquility.
Favourite furniture designer or brand: Minotti, which is renowned for its impeccable Italian craftsmanship and timeless elegance. I love how their pieces blend contemporary design with luxurious materials, creating a sophisticated atmosphere in any space. For outdoor furniture, my go-to brand is Paola Lenti, whose vibrant colours enhance outdoor living and bring a touch of artistry to any patio or garden.
Favourite musician: Russian composer Sergei Rachmaninoff. Film or TV show that inspires your style or that you just love the style of: The Park family’s house from the Korean film Parasite.
Favourite flower: My favourite flower is the lily, a symbol of purity and beauty.
One thing that consistently lifts your spirits during hard times: Nothing means more to me than my dear friends and family, who are always there for me during difficult times. Their support and understanding have helped me overcome challenges, and their genuine care brings me hope and strength.
READING MATERIAL
Fave magazine: I enjoy reading Boulevard magazine for insights into local homedesign projects, and I’ve also subscribed to Psychology Today and Magnifissance
Last great read: “Can a Happy Marriage Heal an Unhappy Childhood?” by Lise Deguire, in Psychology Today
Book currently reading: Sapiens: A Brief
History of Humankind, by Yuval Noah Harari.
SUPERMOON DESIGN GIAMPIERO
The ultimate indulgence
Commit to yourself wholly, fiercely and unapologetically
WORDS KAISHA SCOFIELD
Self-indulgence is a pinky swear to yourself to prioritize your needs by allowing you to be the priority in your own life.
Sure, self-care is nice, but have you ever tried selfindulgence?
Scented candles and face masks are cute but what about a hot tub under the stars, skinny-dipping in phosphorescence or riding a galloping horse on the beach? If self-care is setting goals and colour coding your bookshelf, self-indulgence is wild abandon, big adventures and throwing caution to the wind. It is fiercely, unapologetically and wholly committing to indulging in yourself.
I’m not suggesting complete abandonment of your current life and responsibilities (unless you want to), rather I’m encouraging a hard look at priorities, and ensuring that needs and desires aren’t falling to the wayside. Don’t settle for a bubble bath when what you really want is a starlit swim in a hot spring. Self-indulgence is a pinky swear to yourself to prioritize your needs by allowing you to be the priority in your own life.
The intensity of self-indulgence is, of course, subjective because it depends on lifestyle and responsibilities. For some, it is as simple as drinking your morning coffee at the beach and for others, it’s hopping on a plane for two weeks of spa-time in Bali. There is no target level of indulgent activity; rather, there is a target level for indulgent reactivity. The the goal is for release, expression and full exhalation. The intention is that, once familiar with the feeling of release, you will be more prepared to welcome new self-indulgent activities that will lead to further release, exhilaration and fulfillment.
EXHALE.
Sleep may not seem all that indulgent but there are few things more powerful than a good night of rest. There is luxury in sleep and something indulgent about cancelling plans in order to go to bed early, allowing yourself to sleep in on the weekends or indulging in the brazen splendour of an afternoon nap. Sleep is as much an indulgence as it is a necessity, and a sure-fire way to improve your cognitive function, mental health, digestion, mobility and immune system.
Silky sleep: there’s nothing worse than waking up to find that sliver of sunrise shining through the curtains and right across your face. Slipping on a face mask can add a few hours of morning sleep. You can compromise with the scratchy airplane freebie mask that you found in the back of your underwear drawer, or you can indulge in a gorgeous silk slip-on mask like the ones from Dore & Rose (doreandrose.com).
Beautiful bed: one of life’s great pleasures is sliding into a freshly washed set of sheets. That experience is profoundly elevated when the bedding is made from soft linen, waffled cotton or slinky silk. For true indulgence, try Brooklinen (brooklinen.com), where you can even get your sheets in cashmere.
RELEASE.
Freedom and pleasure can be found in activities that, while natural and beneficial, are often considered sinfully indulgent. Studies have shown that engaging in physical touch and delicious food (not necessarily at the same time, but who am I to judge?) can elevate mood and release stress, while boosting overall mental health, clarity and function. Perhaps it is due to their societal categorization as “naughty,” but all too often, we deny ourselves these pleasures, forgoing the benefits they provide.
Pleasure time: perhaps the most obvious form of self-indulgence is self-pleasure. Utilized alone, or with a partner, pleasure toys are becoming less taboo and as a result, far more practical. Maude (getmaude.com) is a fan-favourite company that is redefining the intimacy essentials market. Its highly rated products are thoughtfully designed and effective. You can order them discreetly from their website or even from mainstream retailers like Sephora and Indigo. Phenomenal flavour: there is a sensuality and intimacy that comes with beautifully prepared food, and few foods are more indulgent than gorgeous chocolates. In my opinion, there is nothing better than chocolates made by hand. Try your local chocolatier and plan an evening of taste adventures. Or check out Little Sins Chocolate (littlesinschocolate.com) in Victoria, BC, which makes stunning treats that will blow your mind and your taste buds.
INDULGE.
Spa holiday: A day or even an hour at the spa can feel profoundly indulgent, in the best way. Melt your tension away with massage, facials, pedicures, wraps and soaks. The relaxation experienced at the hands of a great aesthetician, massage therapist or technician is next level. Even a home spa can do wonders for relaxation, especially if you have the right tools on hand. Eminence Organics (eminenceorganics.com) offers the ultimate in indulgent products and can be used in clinic or home-spa care. These are magic for your skin and smell like a dream.
Great escape: the ultimate in self-indulgence is a full holiday. Treat yourself to a mini or maxi vacation where all that is required of you is to practice all of the above: rest, pleasure, relaxation and indulgence. Who knows, maybe you’ll even find a horse to ride along the beach. You can go to a local resort or fly across oceans, as long as you take up the space you need to recharge.
While self-indulgence may be the brat response to the more demure self-care, sometimes we have to step up and rearrange our priorities to include ourselves. In a world where we are inundated with tasks, deadlines, responsibilities and overwhelm, our self-care has to be more intentional. Self-indulgence may feel, well, selfish, but the ultimate goal is to improve your own capacity and therefore create more ability to fully show up in your own life.
in studio
Architecture in technicolour
The art of Vancouver’s
John Ferrie
WORDS AMANDA STUTT PHOTOGRAPHY JOHN FERRIE / PORTRAIT BLAKE LITTLE
John Ferrie has always seen the world in technicolour. The Vancouver-born artist’s studio shelves are teeming with vividly coloured crayons and bottles of paint, but John admits he first sketches every work in pencil, because it has to work as a drawing before he’ll pull out the paintbrushes. After that, he says, painting is “just production time.”
John’s productions can be prolific in scale—he has sold thousands of paintings during his more than 30year career. He doesn’t title them, as he tends to paint in series, but early on, he used to name paintings after songs he was listening to at the time, just to catalogue the work.
John’s signature is casting Vancouver’s cityscapes and architecture in technicolour, depicted in dramatic curves and sinewy shapes. He remembers picking up the thread when coming across the Burrard Street bridge and looking up at the Sheraton Wall Centre at sunset, seeing all the colours radiating off the building in the sunlight and thinking how magnificent it was. He wanted to capture that on the canvas.
“The thing about my work is I can’t draw a straight line—so I don’t. And I just add as much colour as I want,” John says, describing his art from his east side studio, where the workspace seems in sync with the living space.
As a child, John painted anything he could, starting, he thinks, at about two years old. He struggled in school, was diagnosed as dyslexic, and was referred to remedial reading. His parents gave him a paint set to encourage creativity, and he says the trajectory of his life changed in grade seven when he was introduced to the art department.
Growing up, he always only wanted art supplies, on which he spent all his allowance.
By grade nine, he was already applying to art schools. John studied at Emily Carr University of Art + Design during the same time as Douglas Coupland and graduated in 1988. He has always loved the artwork of Andy Warhol and has tried to emulate the pop art genre. He admires North Vancouver’s Ross Penhall—more than any other living artist, he says. When the two met, Ross signed a paintbrush for John and handed it over.
He remembers… coming across the Burrard Street bridge and looking up at the Sheraton Wall Centre at sunset, seeing all the colours radiating off the building in the sunlight and thinking how magnificent it was. He wanted to capture that on the canvas.
“I felt like Harry Potter—like I had my magic wand now,” John recalls.
A career breakthrough came in 1999, when John, moonlighting as a waiter, was serving hors d’oeuvres at a party when he spotted television personality Vicki Gaberau. He wanted to go on her show to talk about his art, so he put down the tray of crab puffs he was carrying and cornered her.
After that conversation, John called Vicki’s show’s producers relentlessly, telling them, “this will make jolly good television.”
It worked: John appeared on the show the same year.
Jacqui Cohen was the first to pick John’s work up commercially and began showcasing his paintings at a Face the World Foundation event, one of Vancouver’s most iconic annual charities. He still donates a painting to her cause every year; one netted $20,000 for the charity.
The onset of the pandemic in 2020 jolted John, and he pivoted by putting off his planned showing of his latest collection, Ultra, instead posting photographs online. He wondered and worried if the online showing would be a flop, but says it turned out to be a success, with thousands dialing in and sharing the event “all over the world.”
That was at the very beginning of a lockdown that would see the world sent home, which, for John, turned out to be creative serendipity.
His pandemic series, aptly titled Covid 19, saw a departure from his signature technicolour work, as dark skies, permeated by swirling orbs of white moon and punctuated by a smattering of stars, appear on the series’ canvases.
John says the appearance of the night skies marked a literal reflection of the fact that during lockdown, he was filling his days caring for his elderly parents—whom he didn’t want leaving their house—shopping for supplies and making sure they were well-stocked and safe at home.
“A lot of my painting started happening at night, which was a really different gear for me. I communicated with my family a great deal, which was important to me, but when it came to getting painting done, I couldn’t get to my paints until the end of the day.”
John relates how he saw the full moons, and all the things that happen in a night sky, and wanted to work that beauty onto his cityscapes.
“I wanted the paintings to be more dramatic, with lights and uplighting, and found I really enjoyed communicating what I was doing. There was an eerie calm to the world.”
John says the dark skies depicted were also an acknowledgment of the Black Lives Matter movement, which sparked international protests against racialized violence in city streets.
“I wanted to make sure that I was being respectful to the cause. It was an incredible time. I thought it was phenomenal, the statements people were making. And as an artist, I wanted to capture those moments, just as a mirror being held up to society. It was unsettling, but also empowering.”
John worried about the reaction to the series, which turned out to be overwhelmingly positive.
He is candid about resolving to accept the percentage of the population that won’t like his work but refuses to be daunted.
“I want to be in my studio, painting all day long and working on communicating the vocabulary of being an artist. You can’t live in fear. You paint past your fears and your tears.”
MASTER OF MATERIALS
CAPTAIN COOK HIGH-TECH CERAMIC SKELETON
An urban resort hot properties
Monogram, an iconic new high-rise, is set to anchor a key community corner in Vancouver’s downtown
WORDS LISA MANFIELD X PHOTOGRAPHY LIA CROWE
David Buddle and Karim Virani.
Vancouver’s skyline is set to get an upgrade with an artful addition at a key intersection in the downtown core. Prima Properties has unveiled its ambitious plan to transform the northwest corner of Burrard and Davie streets into a community hub with a 49-storey mixed-use tower.
But this is not just another condo development. The building, aptly named Monogram, is poised to make a unique mark in the Burrard Heights neighbourhood after spending many years as a work in progress.
“We acquired the site in the early 2000s,” says David Buddle, vice president of Prima Properties. “It had had some previous commercial uses on it, and after those businesses were finished operations, we did a site remediation, and then put in a community garden.”
Prima was almost ready to begin developing the site when the City of Vancouver initiated the West End Community Plan.
“We got involved in shaping the plan, and we were able to have the site designated as a higher building location than the overall zoning would allow,” David says. “We all felt the site warranted a taller building, and that comes with an expectation of architectural excellence and leadership in sustainability. We were committed to putting those aspects forward.”
With a target completion date of 2029, the ultra-high-rise will “provide more housing options for people in Vancouver who want to live downtown,” by way of strata condos and rental units, along with community spaces and accessible ame-
nities. “It’s designed to be a true gathering place, and we’re excited about that,” says David.
Monogram, which refers to the ability to put one’s own stamp on the place, will feature 260 strata condos, ranging from junior one-bedrooms to three-bedrooms, as well as 50 rental suites.
“We want residents to think ‘I can’t wait to get home,’” says Karim Virani, founder of VIRANI Real Estate Advisors. “It’s so much more than an apartment—it’s an urban resort. And in a lot of ways, it’s about being able to get your initials on this kind of living.”
A UNIQUE IMPRINT
Of course, it’s not just height that will set Monogram apart, David says. Designed by Merrick Architecture and featuring interiors by Ste Marie, the building will espouse a consummate Vancouver aesthetic, drawing on natural West Coast elements and elevating them with “magical movement.”
“Exterior solar shades will create a pixelated mosaic on the southwest exterior of the building,” David says. “The shades reposition in response to sunlight, and auto-retract when the sun sets.”
The pixelated shades will not only echo the surrounding landscape and colours of sea and sky, but also provide protection against the sun’s heat in the afternoon.
“Our team is very localized and passionate about the city’s
natural beauty,” David says. “That’s where the auspices for the design came from.”
RESORT-STYLE AMENITIES
Extensive market research led to an approach to amenities that is “what I would describe as resort-like,” David says.
Club Monogram includes a fitness and yoga facility with change rooms and saunas, a children’s play place, a lounge, a dedicated workspace, meeting rooms, a chef’s kitchen and a digital theatre room available for all condo residents.
“We spent a lot of time figuring out what people want with flexible spaces,” Karim says. “Not only are you buying an apartment, but a lifestyle too. And even if you’re buying a one-bedroom, you
still get access to 15,000 square feet of amazing amenities—relaxing areas, private areas, spaces where you can entertain or meet your neighbours. There are some really thoughtful spaces here.”
The amenities will also extend outdoors with a year-round covered pool and exterior hot tub, and an outdoor kitchen and dining area.
“Then, at The Summit, on the 49th floor, we made the decision to make the rooftop lounge available to everyone,” David says. “It will be great for entertaining, catching a sunset, doing yoga, or playing pitch and putt. And we’ll have an exterior set up for a theatre, too.”
A few other unique features of the building include lane access and a room for Amazon and Uber deliveries.
“That way you don’t have congestion in the front of the building, and still have a nice, ‘loungey’ lobby where people can hang out or wait for their guests,” Karim says.
The best part about all these amenities? They’re for condo residents on every level.
“It was very important to us to be very inclusive,” Karim says. “We’ve done many high-rises and have seen what people treasure about living in condominiums. But we’ve also seen the shortfalls. People want a sense of real community.”
A TRUE COMMUNITY HUB
Monogram’s community orientation is what will make it truly unique. The building will feature a community daycare, as well as 15,000 square feet dedicated to office space for local non-profits and cultural organizations serving Vancouver’s West End.
Similarly, ground-floor retail space on Davie Street will target community-minded businesses, benefitting residents and the surrounding community.
“Our vision with Prima has been to get the right partners in so they become almost like amenities of the building. They’ll be procured tenants that enhance the experience for everyone,” Karim says.
The building will ultimately help drive an overall effort to rejuvenate the West End.
“Monogram will be a gateway to the West End, and an iconic spot that people will see and appreciate from afar,” Karim says. “It’s going to be a landmark.”
Run out of vacation before you run out of “what’s next?”
The Yukon has an endless supply of adventure, cultural and culinary experiences, and reality-defying vistas. You'll want to revisit it again and again.
Experience fast, reliable, and comfortable Boeing 737 service from Vancouver with Air North, Yukon’s Airline.
Photo: Cathie Archbould / Government of Yukon
Mini pleated dress by Rolla Summers, earrings by Simply Sublime Ring, Swarovski shoes by Dries Van Noten, all from Turnabout Luxury Resale
istory meets haute couture H
PHOTOGRAPHY DARREN HULL
CREATIVE DIRECTION LIA
Explore one-of-a-kind fashion in a one-of-a-kind hotel, as Boulevard travels to Rosemead House, set to open in early 2025 in Victoria. The 28-room property has undergone comprehensive top-to-bottom restorations to transform the hotel from the Old English Inn into a fully reimagined landmark and vibrant destination. This season, treat yourself to delightful, luxurious, visionary and playful fashion.
Backless green silk gown by Amanda Uprichard, earrings by Simply Sublime, gold patent platform shoes by Sergio Rossi.
White feather “Ellie Mini” gown by Ouma Bridal, mini “Bas Relief” earrings by Vivienne Westwood, metal resin CC “Turnlock” chain bag necklace by Chanel 2023, from Turnabout Luxury Resale; shoes by Sergio Rossi, leather gloves by Corneila James, monogram vanity case and suitcase by Louis Vuitton, from Turnabout Luxury Resale, “Done Proper” fedora hat travel case by Brixton.
Blue gown by Alberta Ferretti, from Turnabout Luxury Resale, black suede Kitten Boots by Sergio Rossi, large gold drop earrings by Bottega Veneta.
Makeup and hair: Jenny McKinney
Model: Savannah Sibson represented by Lizbell Agency
Photographed on location at Rosemead House in Victoria, BC. A huge thank you to the team at Rosemead for graciously hosting our team for this shoot.
Sweet spot
A discerning chocolate lover’s guide to the complex, creative world of cacao
WORDS CINDA CHAVICH
Chocolate has long been a universal indulgence: that sweet spot where a simple, natural food product meets fine art.
From early Latin American civilizations to modern chocolatiers, cacao—derived from the roasted and ground seeds of a tropical tree by the same name—has been a sacred, medicinal and luxury food.
Whether it’s turned into stunning chocolate truffles and singleorigin bars by artisan makers, or used to make brand-name candy, chocolate makes addicts of us all.
And as we temper our ideas around indulgence, with a focus on mindful consumption and personal health, we can learn more about how to choose and taste the nuances of fine chocolate from a new breed of artisan chocolatiers, bean-to-bar makers and passionate chocolate curators here at home.
Sirene Chocolate.
“I’ve travelled a lot, I’ve seen cocoa plantations, and it just kind of gripped me.”
Chocolate: the last frontier
Many consumers choose local, sustainable food—from pasture-raised meats and heirloom vegetables to artisan cheeses, coffee and craft beer—but chocolate has slipped under our radar.
Cacao is grown by family farmers in equatorial regions around the world. Whether used to make popular candy bars or upscale truffles, most chocolate starts with a handful of big chocolate makers who dominate 95 per cent of the market. They want high yields and pay low commodity prices, so most farmers still live in poverty, with cacao production linked to child labour and destruction of tropical rain forests.
It’s a lot of information for a chocolate lover to absorb, but when you know, you know. And this has spawned a new generation of craft chocolate makers, who buy premium beans direct from farmers to produce traceable, single-origin chocolate with ethics and sustainability in mind.
Better beans
Cacao (or cocoa) beans are an agricultural commodity, extracted from the big fleshy fruits of the Theobroma (cacao) tree. Beans are fermented and dried on the farm, then shipped to large manufacturers, where they’re ground into raw cocoa mass (solids and cocoa butter) and combined with sugar, to make the chocolate that goes into every truffle, bar, cake and pudding you’ve ever eaten.
Bean-to-bar makers create “single-origin” bars, using premium “fine flavour cacao” from a single country, region or farm, which is a far cry from the bulk “industrial” chocolate that dominates the commercial world.
Fine-grade beans make up less than three per cent of cacao production but are prized for unique flavours and aromas. It’s like a rare wine with roots in Bordeaux or a wild Pacific oyster—these beans reflect their “terroir,” including genetics, growing conditions and care in harvesting. It’s no surprise that the best chocolate makers want fine-grade cacao for their craft chocolate bars.
Canada is a hotbed of these artisanal chocolate makers, from bean-to-bar pioneer SOMA Chocolatemaker in Toronto to Vancouver’s Kasama Chocolate and East Van Roasters, Victoria’s Sirene Chocolate and Wallace Craft Chocolate, the latest award-winning bean-to-bar maker on the block.
From bean to bar
It’s flavour that drives Taylor Kennedy of award-winning Sirene Chocolate.
After years travelling the world as a photographer with the National Geographic Society, Kennedy began making chocolate from scratch in 2013, connecting with farmers producing high-quality beans and paying them well, and then working
meticulously to make unique single-origin chocolate bars in his small home-based workshop.
Whether it’s a cacao co-operative in Guatemala or farmers in Venezuela and Uganda, Kennedy looks for the tastiest beans he can buy, often from low-yielding trees that have been selected and bred over time.
“You know if you’re making anything, if you start with better quality ingredients you get a much better product, and that is what I am really aiming for,” he says.
Maintaining honest and ethical relationships with farmers, and paying significantly higher rates for their fine cacao, “is the incentive for them to maintain a very high quality.”
Kennedy makes a variety of bars, from his eight yellowpackaged Sirene standards to a rotating selection of limitededition, single-origin bars.
“Customers always want something new and different,” he says, and demand for rare, high-cacao bars is growing.
Among the sacks of cacao in his tiny facility are beans from Vanuatu, a remote island in the South Pacific, for his newest series of bars. The biggest trend is in 100 per cent cacao bars, with no added sugar, and he produces a 65 per cent dark milk chocolate, made with “dark chocolate with milk added as a seasoning.”
All of this comes at a price, with most bean-to-bar makers charging $10 to $20 for a premium bar. Cacao prices have risen dramatically this year, a result of climate-induced crop failures and commodity speculation, but Taylor is determined not to raise his retail prices.
“I have never pushed for a lower price from farmers, and I never would—they have gotten such a short end of the stick for so long,” he says. “There’s lots of other places in the supply chain to reduce costs.”
A curated collection
Explore The Chocolate Project, David Mincey’s compact bean-to-bar chocolate shop in downtown Victoria, and you’ll discover a carefully vetted selection of the finest craft chocolate, including some 400 bars from 90 different makers, and the largest collection in the country. It’s like a bijoux chocolate bar museum where you can learn about the provenance of each one by reading the colourful, graphic labels.
Most feature single-origin cacao from a specific growing region, co-op or farm, and that’s the key to authenticity.
“We’re looking for traceable, sustainable information,” says the local chef-turned-chocolate guru. “How they are conveying the origin of the cacao—not where the chocolate bar is made but actually where it’s grown—is important.”
That’s a good way for customers to weed out pretenders in the exploding premium chocolate bar business.
“Big chocolate companies see what’s going on in the craft chocolate movement, and it’s very easy for them to mimic
that with packaging,” says David, who has been judging craft chocolate at international competitions for years. “There’s a huge problem of greenwashing in the corporate chocolate world, and that makes it confusing for consumers.”
Even popular certification programs have been compromised, so choosing bars with awards from the International Chocolate Awards or the Academy of Chocolate can help. But tasting is believing and, in David’s shop, it’s all about education.
Put a piece of pure craft chocolate on your tongue, let it melt and tease out the magical nuances of single-origin cacao. It’s a game changer.
“Even if they don’t know why, they find it tastes better, they are thinking about what they are eating and they are becoming more critical,” says David, pointing to the sweet dark cherry notes in a Tanzanian bar or the fudgy, raisin-like flavour in one made with cacao from a single plantation in Brazil.
David offers chocolate workshops and tasting events, or you can just drop into the shop to taste a few different craft chocolate bars side by side, or contrast them with a premium bar from the supermarket. Many craft makers sell their bars online and offer tasting selections or gift packs—it’s the perfect way to get a tasting party started!
Chocolatiers
Kelowna’s Julian Helman crafts “modernist” chocolates with colourful glazes and local fruit fillings, and occasionally creates his own chocolate from pre-roasted cocoa beans. Working with Valrhona couverture, he explores single-origin chocolate and makes a variety of unique inclusion bars, and his Karat Chocolate + Pastry Boutique is a destination for chocolate lovers.
A chef and pastry chef by trade, Julian’s whimsical Karat bars channel classic treats, whether it’s his Oatmeal Cookie bar made with caramelized “blonde” couverture, oats, roasted
almonds, cinnamon, raisins and medjool dates; or a fanciful Pineapple Upside Down bar with freeze-dried pineapple, toasted coconut and macadamia nuts. New experiments include freeze-dried fruit for his Peaches and Cream bar, a violet bar using flowers from a local forager, and a Carrot Cake bar with freeze-dried local carrots.
“I’ve travelled a lot, I’ve seen cocoa plantations, and it just kind of gripped me,” says Julian of his chocolate obsession. “I’m still very involved, working as a pastry chef every day, and I love it, but chocolate is my true passion.”
Julian puts in long hours, turning out some 4,500 handmade Karat chocolates each day. And educating his customers about the origins of chocolate is important.
“Some people don’t even realize that chocolate is an agricultural product,” he says, “but I think people are becoming more aware about where their food comes from.”
The bottom line
Craft chocolate is a new world to explore for the savvy chocoholic.
Discovering nuanced flavours in single origin chocolate is a revelation and adding that layer of traceability and support for farm families, makes this kind of chocolate the poster child for mindful indulgence.
Quality, ethically sourced chocolate will cost more than industrially-produced chocolate, but like anything, there’s no free lunch. Even when costs are hidden, someone is paying the price, and informed consumers understand the direct and indirect costs of food and spend their food dollars accordingly.
Chocolate may be an indulgence, but as Julian notes, buying better chocolate won’t break the bank.
“You can spend $10 and you can legit put something in your pocket that won awards across the world,” he says. “And it’s pure and it’s good and you can feel good about what you’re buying.”
Karat Chocolate.
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Decadent delights
As the cold weather creeps in and the final leaves fall, the world around us often feels bare and unwelcoming. It’s no wonder that at this time of year many of us find ourselves trimming our homes with lush evergreens and playful cheer to enhance our surroundings. Twinkling lights and inviting wreaths welcome guests into our spaces, while glowing candles, crackling fires and nostalgic tunes provide a snug sanctuary from the bitter bite of the wintry outdoors.
Unapologetic cosy comforts and a “more is more” aesthetic mark the season, as we do all that we can to brighten our days—and this often carries over into what and how we eat. Perhaps prompted by our primal desire to increase our caloric intake ahead of a lean and unforgiving winter, our collective
Desserts to celebrate the season
WORDS ELLIE SHORTT PHOTOGRAPHY LIA CROWE
baking quotient drastically curves upwards; we find any excuse and opportunity for a feast with loved ones, and many feel inspired to dress up rich and indulgent dishes as much as they dress up their homes. For me, the essential expressions of holiday excess, comfort and joy is found in seasonally inspired desserts.
I’ve always been a dessert lover, enjoying it with breakfast, lunch and dinner all year long. Somehow a meal doesn’t feel complete without something sweet to finish it off. Dessert during the holidays, however, isn’t merely a sugary period at the end of a meal—it’s an exclamation point! A statement. A big warm embrace. A reminder that even when the world around us feels barren and bleak, we can still find moments of
luscious luxury, rooted in rituals passed down through generations, perhaps elevated by modern twists, but always bringing us back home.
The following recipes highlight this sentiment and hopefully offer you and your loved ones an indulgent delight as you celebrate the season in your cosy sanctuaries of festive joy.
Orange, Pomegranate & Pistachio Trifle
A sensual spin on a traditional favourite, this trifle offers a stunning centrepiece to your festive feast with the brilliant red of the pomegranates, and offers some flavour and textural intrigue with Mediterranean sentiments.
Prep time: 20 minutes (unless you’re making a sponge and then it will be longer)
Assembly time: 10 minutes
Chill time: 3 hours
Makes 8-12 servings
Ingredients
A 9- by 9-inch basic sponge cake
9 large oranges (I used a combo of navel and blood oranges)
3 tbsp cognac, divided
1½ tbsp orange blossom water
⅛ tsp salt
¼ tsp cardamom
¼ tsp cinnamon
1¼ cup sugar, divided
1⁄3 cup honey, divided
Directions
3 tbsp water
3 egg yolks
1 tsp pure vanilla extract
250 g mascarpone
300 ml whipping cream, divided
1 cup thick Greek yogurt
1 cup shelled raw pistachios, crushed
1 cup pomegranate seeds
Zest and juice three oranges and set aside. Trim the top and bottom of the other oranges, and then cut down their curves to remove the skin and pith. Cut the flesh into one-quarter-inch-thick rounds. Lay them in a large, deep dish pan and set aside.
In a bowl, whisk the orange juice, ¼ cup honey, 2 tbsp cognac, orange blossom water, salt and cardamom.
In a small saucepan on a high heat, add 1 cup of sugar and 2 tablespoons of water, stir to mix, and cook for about six minutes, gently stirring throughout until it turns dark amber. Turn off the heat, pour in the cognac mix, whisk until incorporated, then pour over the orange slices and refrigerate.
Put the egg yolks, vanilla and ¼ cup sugar in the bowl of an electric stand mixer with the whisk attachment. Whisk on high until very pale and doubled in volume (five to seven minutes), add the mascarpone, 100 ml cream, orange zest and 1 tbsp cognac, and whisk until smooth and thick. Set aside. .
In a clean bowl, whisk the remaining cream to form smooth peaks, whip in the remaining honey, the Greek yogurt and a sprinkling of cinnamon, and set aside.
To assemble, cut the sponge into one- to two-inch squares and place about a third of them to cover the base of a large trifle bowl. Spoon on 3 to 4 tablespoons of the excess orange cognac sauce and arrange a third of the oranges around the sides and on top of the sponge. . Scatter over a third of the pistachios, then spoon over a third of the mascarpone whip, followed by a third of the pomegranate seeds and then a third of the whipped cream. Repeat this layering twice more, finishing with garnishes of pomegranate and pistachio. Chill for three hours, then sprinkle with a bit more cardamom or even some cinnamon before serving.
Two of my personal seasonal flavour favourites combined in a perfect holiday offering (any and all things cheese, please, at this time of year!). Another great make-ahead option, you can use leftover gingerbread cookies from—perhaps—a festive cookie exchange, or simply use store-bought cookies to save energy during this busy time of year.
Prep time: 20 minutes (unless you’re making the gingerbread cookies and then it will be longer)
Bake time: 1 hour
Setting time: Overnight or at least 6 hours
Makes 8-12 servings
Ingredients
For the crust
2 ¼ cups gingerbread men cookie crumbs
5 tbsp unsalted butter, melted and cooled
¼ cup granulated sugar
For the filling
600 g cream cheese, softened to room temperature
3 large eggs
½ cup thick Greek yogurt
3⁄4 cup sugar
1½ tsp pure vanilla extract
½ tsp freshly grund nutmeg
2 tbsp spiced rum
For the topping
1 cup thick Greek yogurt
4 tbsp sugar
¼ tsp ground cinnamon
Directions
Preheat oven to 350 F. In a large food processor, pulse the crust ingredients until well combined and beginning to clump together. Transfer to a nine-inch springform pan and press firmly into the bottom and up the sides of your pan. Bake for five to 10 minutes, until just starting to brown a little, and set aside to cool.
Reduce oven heat to 325 F. Using a stand-up mixer with the whisk attachment, or handheld mixer, combine the cream cheese and 3⁄4 cup sugar until smooth. Add ½ cup Greek yogurt, vanilla extract, nutmeg and rum, and mix until well-combined (if using a stand-up mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated). With the mixer on low speed, add the eggs until just combined (once again, use a spatula to scrape the sides and bottom of the bowl where needed).
Pour the batter over the cooled crust (to insure against leaks, I suggest placing it on a baking sheet as well). Place on the centre rack of your oven and bake for about 40 minutes. You want the edges to look slightly cooked, but still somewhat jiggly in the centre.
While the filling is cooking, mix the topping ingredients in the same mixing bowl you just used (you don’t have to clean it out). Spread it over the cheesecake and put it back in oven at 350 F for five to 10 minutes. Remove from the oven and allow to cool for 10 minutes. Then, use a knife to gently loosen the crust from the inside of the springform pan, but don’t remove the ring of the springform pan.
Allow cheesecake to cool another one to two hours or until room temperature before transferring to refrigerator and allowing it to cool overnight or at least six hours (I remove the ring of the springform pan just before serving then return it to the pan to store). Garnish with whipped cream, sugared cranberries and rosemary (pictured here), mini gingerbread men, white chocolate shavings or whatever else inspires you!
Eggnog Cheesecake with Gingerbread Crust
Sticky Toffee Bundt Cake
This comforting classic combines the familiar flavours of sticky toffee pudding with the elegance of a Bundt cake. Rich and moist, and topped with a luscious toffee sauce, it’s a perfect sweet treat for a holiday-themed tea or an easy-going offering for laid-back dinner parties. I like to top mine with some crushed-up candied nuts for an added layer of crunchy indulgence.
Prep time: 30 minutes
Baking time: 45 minutes
Setting time: 1 hour
Makes 8-12 servings
Ingredients
For the cake
2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp orange zest
¼ tsp freshly ground nutmeg
¼ tsp ground ginger
¼ tsp ground allspice
½ tsp salt
2 tsp baking powder
1 tsp baking soda
For the sauce
1½ cups heavy whipping cream
½ cup brown sugar
3 tbsp molasses
4 tbsp unsalted butter
½ cup unsalted butter, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
1½ cups soft pitted dates
1-2 cups water
2 tsp pure vanilla extract
Directions
To make the date puree, place the pitted dates in a medium saucepan and add water until just covered. Place the saucepan on the stovetop over medium heat, bring the to a boil, then lower to a simmer, and cook the dates for 10 to 15 minutes. Remove from the stovetop and allow to cool fully. Once cooled, puree the dates and water in a food processor or blender. Set aside.
Preheat your oven to 325 F, and grease a Bundt pan with butter and then dust with flour. Set aside.
In a medium mixing bowl, add the flour, spices, salt, orange zest, baking powder and baking soda. Whisk to combine and set aside. Using the whisk attachment of a stand-up mixer, whip the butter and granulated sugar, on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs and mix on medium speed for two minutes. Stir in the date puree and vanilla until just combined. Stir in the flour mixture and stir until just combined.
Pour the batter into the Bundt pan and bake for 30 to 40 minutes, or when a knife inserted in the centre of the cake comes out with just a few moist crumbs on it. Let the cake cool for an hour in the Bundt pan before removing it and placing it on a serving plate or cooling rack.
For the toffee sauce, in a medium saucepan combine the ingredients and cook until the mixture reaches a boil. Remove from heat and cool slightly.
When ready to serve, pour the sauce over the Bundt cake and garnish with crushed candied nuts or a sprinkling of cinnamon, or just enjoy as is.
Rivkah
Photography
Why go to a beach town in winter? Virginia Beach has all the answers
WORDS + PHOTOGRAPHY SUSAN LUNDY
And, although we’ve strolled this spectacular beach morning and evening, being here in Virginia Beach in the offseason has allowed us to see beyond the surf and the sand and experience this pretty city’s flourishing arts, cultural and culinary scenes and its rich history.
Tucked into thick warm coats, we’re walking our dog along a deserted, early morning stretch of sand outside our hotel. The sky is a rainbow of colour, the air is fresh and I’m actively experiencing the answer to the question: “Why go to a beach town in winter?”
There are no crowds to dodge out here, the hotel has a manageable number of people lining up for coffee and breakfast; the concierge is readily available, and it takes just moments for the valet to grab our car.
And, although we’ve strolled this spectacular beach morning and evening, being here in Virginia Beach in the off-season has allowed us to see beyond the surf and the sand and experience this pretty city’s flourishing arts, cultural and culinary scenes and its rich history. There’s also a show-stopping, five-kilometrelong, super-wide, beach-side boardwalk, which transforms in December into a dazzlingly lit, holiday-themed, drive-through extravaganza—a wintertime attraction in itself. And, of course, all this sits alongside the star of the show, 56 kilometres of sandy beach.
Our visit to Virginia Beach occurred mid-February last year, and it was our first stop on the return trip of a cross-the-USA journey. Spending our first night here felt historically apt because this is where in 1607 a group of pioneers first set foot on US soil and started the English colonization of Virginia.
But even before my husband, Bruce, and I arrive in this historically significant city of about 500,000, we experience a transportation wonder, driving across the Chesapeake Bay Bridge-Tunnel, which connects the eastern shore of Virginia to Virginia Beach. A combination of bridges and tunnels, it spans 28 kilometres and takes close to 20 minutes to drive as you skim along the surface of the ocean.
It’s late afternoon as we check into our room at the Delta Hotels Virginia Beach Waterfront and gape at the view from
our supersized corner suite. From the balcony, we can see the Chesapeake Bay bridge disappearing into the horizon, an endless expanse of blue sea and sky, and below us, stretching as far as we can see in each direction, the golden-hued beach. The room is comfortable and luxurious, and has everything we need and more, but it is the view that really captivates us.
Dinner tonight is at a “local favourite” (always the best), and Chick’s Oyster Bar does not disappoint. Sitting amid a casual setting and against a backdrop of happy chatter, we dig into generous portions of steamed shrimp, oysters on the half shell, tuna bites, southern-fried shrimp with hush puppies (deep-fried cornbread) and Chick’s specialty, She-Crab Soup. Everything is divine. We also order the “oyster shooter007”—a raw oyster in a shooter glass with cocktail sauce and pepper vodka—and it’s so good, I order a second one.
The next day, we’re up early, eager to explore Virginia Beach history at Cape Henry Lighthouse, located at the rocky point where English colonists first stepped ashore. The lighthouse is open for the public to tour, but it’s surrounded by a military base, so visitors are stopped at a guarded entrance gate, and asked to produce ID. Unfortunately, it turns out we can’t visit the lighthouse today due to a special military training event, which involves the US Navy SEALs. We agree this is kind of cool in itself!
It’s impossible not to notice the military presence in Virginia Beach, which is located just 40 kilometres from Norfolk naval base, the largest naval complex in the world. But the city is also home to a naval air station, and you regularly hear the roar of a fighter jet as it races overhead. The locals seem to ignore this daily thunder, but each time it happens, Bruce and I stop and watch, thrilled to have front row seats at this unexpected air show. When we eventually leave Virginia Beach, we drive down the coast to Kitty Hawk, the spot of the Wright brothers’ first-ever flight. The juxtaposition between these sophisticated fighter jets and those early days of flight is truly mind-boggling.
We replace our lighthouse visit with a walk along a beautiful, sun-dappled path at nearby First Landing State Park. The 2,888acre park, which fronts Chesapeake Bay, includes two kilometres of beach front and more than 30 kilometres of interpretive trails through protected salt marsh habitat, freshwater ponds, beach, dunes, forest and tidal marsh. We are mesmerized by the cypress
swamps, where trees live mid-trunk-deep in large bodies of still water, becoming a textured vision of limb, bark, leaf and reflection on the glass-like surface.
From here, we set out to explore the city’s cultural centre, the ViBe District—a marriage of art and creative thinking. Big, bold, colourful murals abound, many of which were painted live during the area’s annual Mural Festival. Almost every conceivable surface has been turned into a work of art, from mailboxes and parking meters to light fixtures and sidewalks. The area is a hub for artists and small businesses, with former car dealerships and warehouses turned into small studio/rental outlets.
Not surprisingly, the surf culture is alive and well in Virginia Beach, which hosts the East Coast Surfing Championships, the longest-running surf contest in the world. A sprawling structure taking form over several city blocks in the downtown core turns out to be a $350-million project called Atlantic Park, which will include a 2.6-acre surf lagoon. It will also house an entertainment venue, paying homage to Virginia Beach’s rich musical history. Myriad big-name bands have played in Virginia Beach over the years, including the Rolling Stones, Louis Armstrong, Glenn Miller and the Supremes, and Atlantic Park aims to build on that tradition.
After lunch in a trendy ViBe-area restaurant called Commune, we visit Thoroughgood House, a designated National Historic Landmark and home of the Thoroughgood family, who were among Virginia’s first colonists. A visit to this site, located in a leafy residential area, includes an eye-opening tour of the old house, which has been furnished in period-appropriate pieces. The tour illuminates aspects of life in the early 1700s, and explores some of the mysteries from that era. There is also a small museum and beautiful park-like property to explore.
It’s dinner time now and as we step into the low-lit, upscale ambiance of Zoës Steak and Seafood restaurant, we realize we’re in for something special—and the 20-page wine list reinforces this. The locally inspired menu here has been crafted by Chef Paul Benton, who has been named one of America’s top chefs. This is a totally different experience from the beachy vibe from last night. We sip a spectacular pinot noir from the Russian River Valley in California; Bruce is in culinary heaven as he tucks into a deconstructed Caesar salad followed by filet mignon, while I am struck silent as I eat the best scallops I’ve ever tasted.
Before we hit the road the next morning, we tour Virginia Beach’s most iconic hotel, the breathtaking Cavalier Hotel & Beach Club, which has hosted 10 US presidents, countless celebrities and other notable guests from around the world. From its grand location perched on a grassy hill overlooking the Atlantic Ocean, to its lavish, chandelier-lit lobby and rooms straight out of a 1920s movie set, everything about this hotel exudes elegance and glamour. The history of the hotel includes a period where it fell into disrepair, but a multi-million-dollar renovation has re-created its former glory, merging the grandeur of the past with warm, contemporary amenities. Today, it has three restaurants, an in-house craft spirits distillery, a luxury day spa, exclusive access to the private Cavalier Beach Club—and a lot of stories and history woven into it, including a riveting tale about the haunting of one floor.
As Bruce and I get back on the road we agree: if you are a traveller who is all about the surf, sand and sun, this is a summertime beach town you don’t want to miss. But this city has so much more going for it. Hit a beach town in winter? You bet.
ViBe district.
ViBe district.
Boardwalk holiday lights.
PHOTO COURTESY VIRGINIA BEACH TOURISM.
Every year as the days creep closer to midwinter, I become so aware again of the small animal that lives deep within me. It’s a badger, most likely, given my commitment to snacking and a penchant for burrowing into nests of warm blankets. And with every new morning that brings a hardening frost to the grass, charcoal clouds to smother the sky and rain that grows ever sharper, I feel myself reaching out for the comforts of food and warmth and light.
It begins in late autumn with a steady stream of apple crisps and root vegetable soups, hearty beef stroganoffs and spiced meatballs. Thick clouds of cinnamon and clove warm the kitchen just as much as the oven does, and our slow cooker—which has been loafing idly for the warmer half of the year—now often sits bubbling on our counter top. We already tend to eat like hobbits, but as the days shorten, our family really goes whole hog with second breakfasts, hot teas with from-scratch scones and dense breads that greedily soak up the dregs of stew.
With our insides cosy and laden with carbs, we turn our winter prep to fostering warmth. Woollies are unpacked and shaken out, sweet with the scent of beeswax and cedar. I reshape and de-pill my collection of Irish wool sweaters, and usually get the itch to break out my knitting needles to make a new scarf for the season. And as the days grow particularly icy, we stuff our beds with hot water bottles after dinner. There is nothing that feels quite so luxurious as slipping into a toasty bed piled heavy with blankets and snuggling down as the smell of a cold winter night slips in through the cracked window.
But among the indulgences of rich desserts and fur-lined accessories, perhaps my favourite hibernation habit is the emergence of our quiet lights.
Fall brings a riotous explosion of colour, but when those flame-hued leaves have all been blown into mouldering piles in the gutter and the days are gloomy and grey, we keep the corners of our home golden with soft lights. It’s become something of an unexpected tradition, starting from the first winter my husband and I were in love and celebrating winter solstice together. We lit a single candle then, but over the years the lights in our home have multiplied.
There’s the Scandinavian candle bridge that lights our kitchen table, mason jars stuffed with fairy lights tucked into corners in
our stairwell, electric candles lining our windowsills and small table lamps that throw just enough light to read by. And the closer we get to midwinter, the longer these quiet lights stay on, holding back the encroaching dark.
So many cultures around the Northern Hemisphere have midwinter traditions to keep alive the hope of another sunrise, another spring, another year. Bonfires are lit (and sometimes leapt over), and candles are placed in windows overnight. There’s a touch of the otherworldly around the longest night of the year, too, with things getting just a wee bit spooky in the dark. (My favourite eerie tradition stems from my own heavily Welsh ancestry: the Mari Lwyd, a beribboned horse’s skull puppeted by wassailers and mischief makers.)
Over the years, I’ve realized one of the reasons I love our quiet lights is that they leave space for the weighty gloom of winter. In these gently lit places, shadows aren’t banished, but given flickering corners in which to play and tease our imaginations. Sitting around a candlelit table, or late at night in the silent glow of the Christmas tree, the magic of the season feels like more than well wishes on a holiday card. It feels like possibility.
And it feels like connection. Our family has been faithfully attending the Christmas festivities at Victoria’s The Butchart Gardens for well over a decade now, and every year I still feel the prickle of happy tears walking through the gardens. There are quite literally tens of thousands of coloured lights woven throughout hedges and fountains and greened-over beds, along with the “Twelve Days of Christmas” displays (which we gleefully serenade at each stop). It is a mind-blowing amount of effort by hundreds of people who work together to create something that embodies joy and beauty in the depths of winter cold.
And really, everything we do to invite comfort and warmth is also tied to the human instinct to come together at this time of year. Those stews and desserts are always better shared in good company. Those scarves and mitts I knit often end up warming the people I love. What began as my husband’s and my two voices singing through Butchart has grown to four, with small hands to hold between ours.
So, we lean into those urges to eat and sing and spread warmth, enjoying the rest and quiet of the growing darkness. The light always comes around again.
behind the story
The fashion story this issue of Boulevard required a huge team effort to pull it off and, as with many things that look beautiful and effortless in the end, in reality, it involved a lot of behind-the-scenes time, travel, sweat and schlepping. So, we thought we would feature a part of the unseen team, from left: stylist Sarah D’Arcey, creative director Lia Crowe and makeup artist Jenny McKinney.
BY
PHOTO
DARREN HULL
Kresla Bathroom Vanity
