Boulevard Magazine Victoria, 2024 ISSUE 6

VICTORIA LIFE AT ITS FINEST

VICTORIA LIFE AT ITS FINEST

SWEET SPOT

A chocolate lover’s guide to cacao

Savour

HISTORY MEETS HAUTE COUTURE

Luxurious, visionary and playful fashion

DECADENT DELIGHTS

Desserts to celebrate the season

building design.

custom homes and additions.

duplex, triplex, fourplex or sixplex housing design. bringing light into your home. connecting the inside with the outside. designing outdoor rooms and extending your living space. inspration for your home. for spaces that matter

building design interior design landscape design feasibility studies

FEATURES

38 GRACE, STRENGTH AND BEAUTY

Sommelier Jacques Lacoste and executive chef Andrea Alridge with model Savannah Sibson.

Photographed on location at Rosemead House in Victoria.

Creative direction by Lia Crowe, styling by Sarah D’Arcey, makeup and hair by Jenny McKinney.

Fresh, modern elements added to a classical French foundation

B y Angela M. Cowan

48 HISTORY MEETS HAUTE COUTURE

Luxurious, visionary and playful fashion

B y Lia Crowe, Sarah D’Arcey + Darren Hull

60 SWEET SPOT

A chocolate lover’s g uide to cacao

B y Cinda Chavich

78 DECADENT DELIGHTS

Desserts to celebrate t he season

B y Ellie Shortt

86 WHY GO TO A BEACH TOWN IN WINTER?

V irginia Beach has all t he answers

B y Susan Lundy

On the Cover

Photo by Darren Hull

W

B

Potter

Duane

B

B

B

CINDA CHAVICH WRITER SWEET SPOT PAGE 60

“I always enjoy the chance to interview passionate people, and when it comes to chocolate, those connecting directly with cacao farmers to create artisan chocolate bars are serious about elevating both their craft and their collaborators around the world. The local experts making ethical bean-to-bar chocolate opened my eyes about what really goes into the treats we all love.” Cinda is a journalist who has specialized in food writing for more than 30 years, a former newspaper food editor and freelance writer focusing on food, drink and culinary travel. Find her writing and recipes at TasteReport.com or look for her cookbooks, including The Wild West Cookbook, her first book which was just released in a redesigned second edition.

SARAH D’ARCEY STYLIST HISTORY MEETS HAUTE COUTURE PAGE 48

ELLIE SHORTT

WRITER

DECADENT DELIGHTS PAGE 78

“Rosemead House is described as ‘where history meets discovery,’ and I leaned into that ethos as I styled the fashion editorial. I looked for pieces that had a classic, yet theatrical feel. From a luxurious Louis Vuitton suitcase and vanity case to couture one-of-a-kind gowns, each piece was handpicked to shine on stage with the real star, the hotel. The result was a real gem!” Sarah D’Arcey is a fashion and celebrity stylist, who works globally to tell captivating fashion stories. She is currently based in Vancouver, BC.

“I’ve always been a dessert girl, often enjoying leftover pie, cake or crumble for breakfast, and known to make multiple desserts for a single dinner party because deciding on just one is too difficult. In fact, choosing just three dishes for this issue was admittedly challenging, as there are endless options, directions and themes for an indulgent dessert feature. However, the ones I landed on hold special nostalgia for me and offer slight spins on festive favourites. I hope if you make them, they bring you a sense of comfort and joy as well.” Ellie Shortt lives in Victoria with her husband and two boys and has been the contributing writer and recipe developer for Boulevard’s food feature since 2020.

2024 ISSUE 6

BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627

info@blvdmag.ca

MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CREATIVE DIRECTOR Lily Chan

DESIGN Nel Pallay

Tammy Robinson

Crea Zhang

ADVERTISING Mario Gedicke

Vicki Clark

CONTRIBUTING Jennifer Blyth WRITERS Susan Cameron

Cinda Chavich

Angela M. Cowan

Lia Crowe

Sarah D’Arcey

Janice Louise

Susan Lundy

Joanne Peters

Kaisha Scofield

Ellie Shortt

Jane Zatyln y

ILLUSTRATION Sierra Lundy

CONTRIBUTING Lia Crowe

PHOTOGRAPHERS Darren Hull

Leila Kwok

Jacob McNeil

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

Victoria Boulevard® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.

Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca boulevardmagazines.com

VICTORIA

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

design notes

Prettyplush

Words Janice Louise

Invest in what you love, regardless of how it fits into your environment, and you’ll acquire a heart-warming collection for your home and wardrobe.

Forget-Me-Not Bracelet

Idar Jewellers

*contact for pricing

Gem Martini Glasses

JV

Oui Teddy Coat Hughes Clothing

$825

HVSK Cayman Bag in Chocolate Still Life Boutique $148

“Sending Word” by Meghan

Hildebrand, 36 by 36 inches

Madrona Gallery

$4,575

*contact for pricing

Collection by London Drugs

Penguin Stool London Drugs

$40

Kos End Table in Dark Petrified

Wood

Shoppe JV Interiors

Eileen Fisher

Mohair

Cardigan in Redwood Hughes Clothing

$538

Stefan Cardigan Hughes Clothing $298

Harlow Candle House of Savoy

$40

Photolab Canvas Gallery Wrap London Drugs $54

Pamela Card

Jewelry

Bernstein & Gold

$300 to $450

life.style.etc.

DAN SARTORI, OWNER, SARTORI CUSTOM HOMES

WORDS SUSAN LUNDY X PHOTOGRAPHY LIA CROWE

WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?

I was born and raised in Calgary, Alberta. I am a prairie boy at heart, and my wife is a west coaster through and through. We moved to Vancouver Island seven years ago and haven’t looked back. We feel so fortunate to work, play and raise our family in this beautiful part of the world.

WHAT HAS BEEN YOUR CAREER PATH?

Construction has been our family business since 1973. My father started a masonry and custom-homebuilding business after immigrating from Italy. As a boy, I was his regular sidekick on the job sites. At as young as age 7, I would mix mortar in my own little pail and build small stone walls to keep busy alongside my dad as he worked. Fast-forwarding through adolescence, I worked as a labourer and carpenter, and took on many other roles as well. I eventually trained as a traditional stonemason under my father. As a mason’s helper, I started work at 6 am, hand-splitting field stone at local quarries, loading up my truck and then unloading and delivering to the masons. I would be first on site on those cold winter mornings, building fires and preparing the site for the crew. In my early 20s, I became a mason too, and enjoyed taking on more complex and artistic projects, such as structural dome cellars. I also attended university and set my sights towards broadening the custom-home side of the business. By 2017, we had a great presence as a custom builder in Calgary, and expanded to Vancouver Island. I look back fondly at those formative years filled with hard work and tradition, and the honouring/respecting the skill of tradesmen. This is an integral part of who I am individually, and what values our business exemplifies to this day.

sar·to·ri·al /särˈtôrēəl/ adjective relating to tailoring, clothes, or style of dress. “sartorial elegance”

WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?

The dynamic atmosphere of our construction sites. I am in my element during a good brainstorming session on site and collaborating with experts in their respective fields. I appreciate the expertise, creativity and dedication that my team brings to the table each day.

WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?

Mountain biking, especially in Cumberland, and performance driving, particularly at Area 27 Motorsports Park.

WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?

Think positive and be adaptable. There’s a solution to every problem.

WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?

I am extremely disciplined when it comes to planning and scheduling. As an early riser, my best work is done in the morning.

WHAT DOES STYLE MEAN TO YOU?

Quite a lot, actually! Our family name, Sartori, has connotations to style and being “well dressed.” Historically, my family has long been involved in the fashion industry in northern Italy, and as a teen my father trained to be a tailor before settling into construction. I feel that style, as an important and inherent reflection of self, takes effort like anything else worthwhile in life. I think that sartorial flair remains in our DNA. I once asked my toddler son what he wanted to do when he grows up, to which he replied, “Make fancy sweaters!”

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?

Versatile by necessity. My days go from wearing a collared shirt, jeans and boots at muddy job sites, to being dressed in business casual for meetings.

STYLE INSPIRATIONS & LIFE

Favourite fashion designer or brand: Mezlan shoes. Favourite musician: Anyone live, in the moment. Our last memorable concert was Vivaldi’s Four Seasons at the Roman Amphitheatre in Verona last August. While my family is musically talented, I am not, although I am an enthusiastic audience member—whether it be at a public venue, or in our living room.

Favourite cocktail or wine: Kellerei Bozen

Cabernet Sauvignon from the Alto Adige region of Italy.

Album on current rotation: '80s playlists.

(Insert eyeroll from family here!)

One thing that consistently lifts your spirits during hard times: My wife and two sons are the elixir of life during hard times. Hiking or mountain biking in the deep dark forest with this bunch clears the head and fills the heart. Consistently.

FASHION & BEAUTY

Uniform: I’ve got three looks nailed (pardon the pun): for work, flannel J. Crew collared shirt with boots and jeans; for play, Sombrio mountain bike shirt and shorts; for business/ formal, Canali jacket or suit, Eton shirt, Brax pants, Mezlan shoes.

All-time favourite piece: A blue Capalbio wool jacket that I bought in San Remo, Italy in 2003.

Favourite pair of shoes: My Viberg work boots, made locally here in Victoria. Favourite day-bag: My Col. Littleton FullGrain Leather No.83 Book Bag Briefcase. I use it as a briefcase, and really enjoy the copper pipe handle.

Favourite work tool: My Samsung tablet is invaluable.

READING MATERIAL

Fave magazine: Car and Driver. Some habits never change. Last great read: A Soldier of the Great War, by Mark Helprin. Book currently reading: The BC Building Codes 2024. I have no time for anything else right now.

The ultimate indulgence Commit to yourself wholly, fiercely and unapologetically

WORDS KAISHA SCOFIELD

Sure, self-care is nice, but have you ever tried self-indulgence?

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.

We're here for Cozy Comfort

Wrap yourself in cozy comfort with blankets from Highland Tartan made from premium wool and wool-blends boasting classic tartan colours that celebrate Scotland rich Heritage

LIVE WELL WITH

Pharmasave Broadmead

Broadmead Village Shopping Center

310-777 Royal Oak Drive

250-727-3505

pharmasavebroadmead.com

Self-indulgence is a pinky swear to yourself to prioritize your needs by allowing you to be the priority in your own life.

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.

good taste

Where history and discovery meet

Janevca restaurant is the heart of this boutique hotel

WORDS CINDA CHAVICH X PHOTOGRAPHY LEILA KWOK

Executive chef Andrea Alridge.

Whether it’s Chef Andrea’s skills cooking with live fire or her eclectic sharable menu—a deft mix of Italian, Asian and Pacific Northwest flavours—this is approachable food with a twist of the unexpected.

There’s a prime seat with my name on it at the new Janevca lounge—it’s a velvety fuchsia stool at the white marble bar, next to the bustling open kitchen.

It’s the place to see executive chef Andrea Alridge and her team cooking prime steaks over an open fire and pulling crusty artisan breads and pizzas from the wood-burning oven.

The kitchen is the heart of the home and here it’s the heart of this historic property, a boutique hotel that’s had several memorable iterations since it was constructed in 1906 as a residence for a prominent Victoria family.

It’s that history I’m channeling tonight, nibbling a slice of charred sourdough slathered in silky chicken liver mousse, with a modern fig and whisky Nocturne cocktail in hand.

It’s just the first course to a delightful dinner of creative shared plates, and just one of the delightful surprises I’ve discovered around every corner.

“History meets discovery”—that’s the catchphrase the new owners of the property are using to describe the reimagined Rosemead House. Melding heaps of local history with the cutting-edge trend of wood-fire cooking, there’s nothing quite like it in the city, a restaurant in a remarkable setting, hidden along a side street in old Esquimalt.

Whether it’s Chef Andrea’s skills cooking with live fire or her eclectic sharable menu—a deft mix of Italian, Asian and Pacific Northwest flavours—this is approachable food with a twist of the unexpected. And like all the layers of lush fabrics, antiques and art in the interior design, there are many layers to the story that brought this historic property back to life.

This is Vancouver developer Lenny Moy’s first foray into the hotel and restaurant business. In 2015, when his Aragon Properties acquired the four-acre site for their Oakwoods residences, Lenny took a personal interest in restoring the historic home and gardens, the anchor and inspiration for his design.

“Rosemead House is part of the identity of the condo development, and there is a certain quality we want to maintain,” says Lenny of his aspirations as a hotelier.

In fact, his goal is “to have the best restaurant in Victoria,”

and he’s gathered a team to bring that vision to life. It was Lenny’s love of the bold flavours of foods seared over open flames that led him to Andrea, after enjoying her live-fire cuisine at CinCin Ristorante and Osteria Savio Volpe in Vancouver.

The unusual name for the restaurant—Janevca—is a portmanteau, blending the names of his three children, Janelle, Evan and Cailee. Like many of the decisions made in developing this property, Lenny says, there was lots of discussion and even disagreements among his family and staff, but “the name was what I stood on.”

“First, it represents my three children, but beyond that it doesn’t mean anything,” he says. “I wanted a name that wasn’t pegged to a certain style or type of cuisine—a name that’s a mystery—to allow a fusion of flavours and ideas.”

FOCUS ON FIRE

Chef Andrea says live-fire cooking is her signature style and it makes sense in the context of the historic hotel, where flames flicker in wood fireplaces and under the massive Grillworks Infierno in the central kitchen, open to both the lounge and the lobby.

“The warmth of the fireplaces, the warmth of the wood-fire cooking—honestly, I think it’s very cohesive,” she says.

Her menu is inspired by ingredients from island farms and leans into both classic Italian and Asian flavours, with a nod to her Jamaican and Filipino roots.

Among Lenny’s favourites are a lightly charred gem lettuce starter with pickled red onions and smoked anchovy buttermilk dressing, and the wood-grilled chicken, brushed with housemade Chinese siu haau barbecue sauce.

A nose-to-tail chef, tonight Andrea features fresh halibut with scallion ginger sauce, offering the smoky grilled collar or tail for more adventurous diners. Others can stick with a AAA striploin or bone-in, 35-day dry-aged rib eye with a classic mushroom Bordelaise sauce, or, my current fave, tender pork cheeks with charred honey peaches and tangy pickled mustard seeds.

Andrea brought two of her sous chefs—Leighton Harsch and Cagan Kocabiyik—from Vancouver to open Janevca. She recently recruited a pasta chef and soon hopes to have six different artisan pastas on her menu. But tonight, it’s her ethereal ricotta gnocchi in a creamy sauce flecked with fresh fall truffles that delights.

Local pastry chef Brian Bradley (Tombo, Agrius, The Marina Restaurant) is behind the delicious desserts, ranging from a perfectly silky crème brûlée to layered mousse cake with black sesame ice cream.

And Victoria cocktail guru Nate Caudle is behind the bar.

Many of the wait staff worked together at Il Terrazzo, including food and beverage manager Rob Sales and sommelier Jacques Lacoste, and the servers circling smoothly through the restaurant are a cohesive team, adding to a seamless dining experience, even in Janevca’s opening weeks.

FROM DILAPIDATED TO DESTINATIONS

Beyond the great food and ambience, the allure of Janevca is the Rosemead House property itself. Arriving along the long drive you’re transported beyond the residential streets into a proper garden oasis, where statuary stands beneath tall firs and Garry oaks, with lovely nooks to explore, both inside and out.

Renowned BC architect Samuel Maclure designed this historic home, and his original Tudor Revival and Arts and Crafts signatures—half-timbered details and granite stonework, stunning stained-glass windows and elaborate wood wainscotting—are still prominent features, while new details reflect a contemporary British aesthetic.

Lenny literally filled a warehouse with furniture, draperies and art he collected on buying trips to London and through

online auctions; some of the pieces once gracing the set of the British television drama The Crown, others from English estates and iconic hotels.

“The idea behind the evolution of the design was to keep it somewhat British, to respect the heritage of the English Inn,” he says. “But getting those pieces at auction, without blowing the budget, meant we had to be pretty flexible.”

You might recognize the silk draperies or Art Deco-style mirrored bar from a stay at The Dorchester, or the elegant china in the dining room from The Savoy. Deep green woodwork is punctuated by panels of William Morris wallpaper. Sumptuous Empire-style Louis XV armchairs, another Dorchester auction find, are covered in lush velvets for cosy lounge seating, while vintage Hepplewhite chairs and banquets in a modern block print dominate the dining room, where a faux Japanese maple in autumnal orange spreads across the ceiling, dappling the room in warm light and reflecting the flames dancing in the open fireplace.

Even the commodes in the tiled, unisex water closets are Instagram-worthy—faithful Victorian reproductions painted with vining morning glories like fine porcelain.

At this time of year, the fire beckons in the dining room but in other seasons it’s easy to imagine dining on the shady terrace, sharing a pizza from the outdoor wood oven, or organizing a family wedding here. You might linger with an aperitif or an after-dinner brandy in The Crown library, admiring the large reproduction Rembrandt, or overnight in a posh suite.

It’s a jewel box hotel with an ambitious food and drink program, sure to lure discerning locals and visitors alike.

WORDS JANE ZATYLNY X PHOTOGRAPHY LIA CROWE

Drive down any rural road on Vancouver Island and you’re sure to spot a farm stand with fresh seasonal produce, eggs, even milk and other dairy products. But one Nanaimo-area roadside stand offers more unconventional goods—pottery.

The brainchild of artist Lilach Lotan, the blue and yellow pot tery stand is parked in the artist’s front yard on Jingle Pot Road, a busy Nanaimo thoroughfare. The teardrop-shaped, trailer-like stand, which was built by a friend, attracts drive-by and repeat customers.

Inside the stand, Lilach markets her colourful turquoise and teal mugs and cups, olive oil bottles—in a range of glossy glazes—ramen bowl and chopstick sets, large salad bowls and plates of several different sizes. Each piece references Lilach’s love of Vancouver Island’s landscape and ecosystems.

“I am inspired by the rugged coastlines, lush forests and serene beaches,” she says.

Lilach makes all of her own glazes, with each piece reflecting the organic shapes, textures and colours found in nature.

Buyers can purchase the handmade, wheel-thrown items by sending an e-transfer, inserting cash in a box by the doorbell, or by ringing the doorbell for Lilach to come outside with a credit card machine. A sign urging visitors to smile cheerfully indicates that there is a video camera affixed to the trailer, which deters theft and helps Lilach know when to come outdoors to greet customers.

“I can see if they are unsure or hesitant about how to proceed with a purchase,” she says.

The stand is typically open every day during daylight hours, and can be closed, locked and covered. Both GST and PST are included in the prices for simplicity, and wrapping paper and bags are available if the buyer wants for a smooth, contact-free purchase.

“I wanted to remove that barrier of entering a studio or a booth,” says Lilach. “I absolutely love farm stands, so I thought, ‘Why not? If they can sell cucumbers, why couldn’t I sell pottery?”

Pottery was a natural choice of profession for the visual artist and photographer, although she actually studied ceramics by default.

“From the moment I first touched clay, I was captivated by its versatility and potential,” she says. “The cool, malleable texture felt like an invitation to create. I quickly fell in love with the process of transforming raw earth into functional and beautiful forms.”

Born in Lithuania, Lilach moved to Vancouver Island with her former partner 21 years ago.

“Within 10 minutes of landing on the island, we were exploring all of the artist studios,” she remembers.

During one of these studio visits, they met Josie and Vic Duffhues of JoVic Pottery, near Yellow Point.

“They were incredibly kind and welcoming,” she remembers. “We ended up staying with them for a month and learning about their business.”

That chance meeting would lead Lilach to set up her own pottery studio, first in Ladysmith, and then Nanaimo.

Over the next many years, she travelled to gift shows across North America to market her ceramics. Business flourished, but when her first son was born in 2007, she realized she couldn’t keep up with the travel demands of her business. The global financial crisis was also a factor in her decision to go back to school and become a nurse.

“Pottery went onto the back burner,” she says.

Her nursing career eventually led Lilach to a position as manager of long-term care at Berwick retirement community, where she worked for 15 years. When she learned two years ago that the facility was closing its long-term care unit, she launched a second business called Pack on Track to help seniors downsize before a move.

“As a nurse and manager of that unit, I saw the impact of moving for seniors,” she says. “It’s not just about the physical move. A lot of it is that emotional connection with seniors.”

“From the moment I first touched clay, I was captivated by its versatility and potential. The cool, malleable texture felt like an invitation to create. I quickly fell in love with the process of transforming raw earth into functional and beautiful forms.”

Today, she finds a similar connection to her pottery students and customers. When the management job ended last March, Lilach reignited her pottery business, devising the plan for the pottery stand, which she opened in May 2024, and offering pottery classes.

“Sharing my knowledge and passion with others enriches my practice and creates a vibrant community of artists,” she says. “I believe teaching is a reciprocal experience where I learn as much from my students as they do from me.”

Lilach also loves meeting locals and tourists and connecting with her customers.

“One of my repeat customers told me that when she’s using my pottery, she can feel my energy in it,” she says. “For me, that was just the best compliment.”

Whether she’s helping a senior move, teaching a class, or attending a pottery show, the little blue and yellow pottery stand just keeps on selling pots.

“I’ve had people drop by for a gift for a teacher on their way to school that morning. Or sometimes, children will come and buy a gift for a parent,” she says. “It works whether I’m home or not. It’s just been amazing.”

Lilach Lotan Ceramic Art is located at 1760 Jingle Pot Road, Nanaimo. See ceramic-art.ca.

A place to exhale

The perfect mix of experience and relaxation at Naturally Pacific Resort

WORDS JENNIFER BLYTH

The vacations that stand out in my mind are those with a balance of opportunities to see, savour and experience a place, alongside a healthy dose of relaxation.

However, it wasn’t until I was immersed in Vancouver Island’s newest luxury destination—Naturally Pacific Resort in Campbell River—that this realization crossed my mind. My mid-week getaway here culminated in the perfect mix of experience and relaxation. It offered a big exhale.

Campbell River is a community of about 36,000 people on the east coast of northern Vancouver Island, and a

jumping-off point for all manner of outdoor adventures. And with the addition of the sleek new Naturally Pacific Resort, it’s also an amazing place to relax and rejuvenate.

Located about 3.5 hours north from Victoria, or an hour and 45 minutes from Nanaimo, the 100-room resort opened last May at the 18-hole Campbell River Golf Club, designed by Graham Cooke. Formerly the Sequoia Springs Golf Course, the 6,100-yard, resort-style course has gorgeous rolling fairways, airy spaces, water features and more than 200 trees. A complete rebuild in 2017 has replaced everything from tee to green—“Every blade of grass is new,” says resort owner Amanda Mailman.

Amanda had a direct hand in both the vision and design of the pet-friendly resort, which was developed by her family, the Mailmans, who have been in Campbell River for four generations. The resort’s design embraces the best of West Coast living: weighty timbers beckon visitors inside to a sophisticated interior with nods to the community’s location between forest and sea.

We soaked up the sun with a stroll around the grounds before visiting the resort’s Immersion Spa + Wellness.

Spacious, superbly comfortable rooms, with rounded corners and curves echoing throughout the interior design, overlook either the golf course or the ocean and mountains beyond the city. There’s ample space to sit, relax and enjoy a cosy sleep on the pillow-top bed.

In what has quickly become a popular spot for weddings and special events, the outdoor area around the hotel boasts a variety of beautifully lit and landscaped spaces, adjacent to the pool, hot tub and patio area.

After settling in and soaking in the view from our balcony, my partner, Geoff, and I headed downstairs to the elegant dining room at Carve Kitchen + Meatery, described as a modern interpretation of a classic North American steakhouse. Executive chef Ryan Watson has created a menu highlighting quality, sustainably sourced meats crafted with local vegetables, herbs and other ingredients into delectable comfort food. Along with produce provided by local farmers, a 10,000-square-foot, on-site garden and orchard offer a variety of fresh ingredients, while a small apiary provides honey for signature drinks and dressings.

LOCALLY CRAFTED MODERN – TIMELESS

The room itself is a surprise with a lush green living wall and more rounded corners and curves. The menu offers an array of possibilities, including the expected steakhouse dishes, but vegetarian and vegan options as well. I opted for the glazed short rib—succulent and flavourful with grainy mustard jus, served with pea puree, roasted vegetables and scrumptious potato croquette. Geoff selected from that week’s prix fixe menu—a Caesar salad appetizer, striploin steak with mouth-watering tallow-whipped potatoes and roasted vegetables, and a perfectly shareable crème brûlée for dessert.

Beyond its steakhouse offerings, Carve also serves a full breakfast and lunch. Fresh, hot coffee was just the thing before starting out the day with a hearty eggs Benedict (Geoff) and locally baked sourdough toast, sausage and potatoes (me).

We soaked up the sun with a stroll around the grounds before visiting the resort’s Immersion Spa & Wellness—and what truly is the ultimate combination of experience and relaxation: a private hour in the mineral pool, where the silky waters washed away any residual cares from the previous day’s travels.

This spacious heated pool features a blend of naturally sourced minerals, including magnesium, sodium and potassium, to soothe sore muscles and revitalize the skin.

Between warm-water soaks in this welcoming space, we sampled the trio of adjacent Italian-made “experience showers,” which change colours as they combine chromotherapy, aquatherapy, aromatherapy and sound. With settings ranging from a cool mist to a warm rain or a muscle-relaxing stream, and options designed for relaxation or energy, the showers are a unique counterpoint to the mineral pool, and a highly recommended pairing.

Satiated and relaxed, it was time to venture out of the resort (however begrudgingly, at first) to experience the North Island community.

Long home to Liǧʷiɫdax̌ʷ people, the community that is now Campbell River later drew the attention of others for its forest resources and rich fish stocks. In the late 19th century, it became one of the province’s first tourism destinations, and later earned the title “Salmon Capital of the World,” as wealthy overseas visitors relied on knowledgeable Indigenous guides to navigate local waters in hopes of hooking the famed tyee.

While the industry has changed since those early years, sport fishing remains a key element of local tourism and a popular pastime for locals. After a stop at the River Sportsman Outdoor Store for a few supplies, we headed to Campbell River’s iconic 600-foot-long Discovery Pier, an ideal spot for fishing or a stroll and an ice cream, while soaking in the views of Discovery Passage.

The pier extends 150 feet from shore and, in addition to fishing, is a popular spot for catching the sunset or spotting passing whales and dolphins. While we brought our own rods, a seasonal concession stand offers rod and tackle rentals, while rod holders, bait stands and cleaning tables are found along the pier.

It was a gorgeous early fall day, but the tides weren’t with us and the lone salmon we hooked escaped with a twist, a splash and a flick of the tail.

With a fish tale but no fish, it was time to explore one of the seaside city’s must-visit destinations: the locally owned Beach Fire Brewing, a craft brewery serving flavourful beers, delicious food and good company. I enjoyed perfectly crispy halibut, accompa-

nied by delicious duck-fat-fried potatoes (so much better than the omnipresent fries!) and a tasting flight. Geoff’s burger was juicy and cheesy, enjoyed with the Super Trendy Hazy IPA.

Returning to the resort, it was time to visit Velocity, a lounge and driving range, featuring cutting-edge technology from Toptracer. In our private bay, complete with comfy-couch seating and table service for food and beverages, we took turns with the house clubs and automated ball dispenser, tracking our swings, distance and arc. The group next to us brought their own clubs and had

fun with the option to virtually play courses like the legendary St. Andrews Links in Scotland.

We finished the night chatting with the friendly team at the bar, sipping Caesars before strolling back to our room via the patio where the firepit beckoned with a cosy, relaxing glow. We settled in for the night, reflecting on the day’s perfect mix of experience and healthy doses of relaxation.

For more information or to book online, visit at naturallypacific. ca or call 1-866-910-4567.

Award-winning custom design with a focus on enriching human connections through thoughtful design principles.

Life enjoyed your way.

“The best way to spread Christmas cheer is singing loud for all to hear!” ~ Elf, Will Ferrell .. .and Happy New Year from all of us at Trillium Communities.

7

Grace, &strength beauty

Fresh, modern elements added to a classical French foundation at this stunning Prospect Lake home

ANGELA M. COWAN PHOTOGRAPHY JACOB MCNEIL

Full-length

WORDS

Though I spy countless gorgeous architectural details as I first approach this sprawling family estate behind Prospect Lake, it’s the glassedin breezeway that commands my attention first and foremost. Granite stone and warm-toned stucco frame bronze feathers and sculpted wings: a massive statue of an eagle in midflight dominates the space, the artist’s lines balancing grace and strength, softened by the swath of green from the forest beyond.

That blend of grace and strength echoes throughout the entire build. From the double columns supporting the porte cochère and the 12-foot-tall mahogany front doors to the intricate roofline and panelled windows with their granite borders, the house takes inspiration from old-world French architecture, while maintaining a timeless feel. And while the home has a weight and gravity that usually come naturally over many years, it’s actually just now in the final stages of completion.

Prior to purchasing the Prospect Lake property, homeowner Chris Branch and his family spent well over a decade combing the real estate market for the right fit.

“We knew we wanted to find a large estate on Vancouver Island, and looked for years at many existing homes,” says Chris. “Noth ing really fit our needs and wants, so we started looking for places we could completely redesign; places that had the space for our concepts and the privacy we wanted. When we found this gem, we instantly fell in love.”

Originally purchased in 2011, it took more than a decade of planning to get to this point of a full-scale overhaul of the property, taking it down to the studs to redesign and replace every square foot.

“We took an existing 10,000-square-foot house and stripped it to the frame, added wings, and made it a 14,000-square-foot house,” says Chris.

Moving inside the house, we start in the grand foyer, something that was a top priority for the family’s design list. Soaring ceilings—complete with an antique Schonbek crystal chandelier—give those massive front doors some breathing room, and the curving staircase and iron railings behind add a gentle, fluid sense of movement through the space. A spectacular stone mosa ic inlay takes the place of the traditional pedestal table, creating a defining centrepiece without interrupting sight lines to those beautiful front doors.

A big priority while designing the layout were those sight lines, and being able to “see everything from everywhere,” says Chris. With so many striking elements to the house, it was important that each not be limited to their respective rooms. The music room, located just off the front foyer, for example, boasts French doors that beautifully frame the harps and piano within, while providing a modest sense of seclusion.

Straight ahead from the front door, the formal

room

is open and spacious, but glass-panelled pocket doors allow for a more intimate setting without disrupting the view to the back terrace. And going into the library, the back wall opens into a conservatory, glassed in on three sides, with views of the surrounding trees, lower tennis court and swimming pool, while the forest stretches out into the distance.

“A lot of the architectural designs were based around the large antiques collection we have,” adds Chris.

The family’s extensive collection includes an armoire and bird bed from Versailles, a pair of palace torchères on either side of the front door, a pair of Sèvres-style palace urns in the primary bedroom and a quartet of Italian terra-cotta sculptures in the conservatory representing the four seasons as nearly life-size women.

While many aspects are grounded in history and tradition, there are also playful notes in the design, like the vibrant Benjamin Moore Turquoise Powder on the kitchen island, which brings out the background hues of a nearby print of Van Gogh’s “Almond Blossom.” The pop of bright red on the stovetop dials adds another touch of personality, as does the rich black flocked wallpaper in the downstairs powder room. And, of course, there are all the avian-inspired details both upstairs and down.

Along with the swooping eagle in the breezeway, there’s the antique bird bed, multiple bathroom faucets fashioned as golden swans, and owls tucked into corners all throughout the house.

“We called it Owl’s Landing,” says Chris of the property, and points out the statues and art of its namesake as we move from room to room. A life-sized sculpture of a landing horned owl made by Jules Moigniez in the late 1800s stands out in the kitchen—a huge influence in selecting the name for the property. And the collection continues to grow; there’s a brand-new piece commissioned by local artist Tyler Cochrane, recently installed at the front gates.

21 & 22 I 7:30 pm March 23 I 2:00 pm

Theatre May 16 I 7:30 pm May 17 I 2:00 pm

“The intent was always to create something special with this place. And it came out exactly how I was hoping it would.”

Upstairs, the floor plan shifted dramatically from the original layout, with several bedrooms taken over to create separate his-and-hers walk-in closets for the primary suite, an upstairs laundry area, a wide-open play and study area for Chris’s son and a spacious nanny suite. Down on the bottom floor, luxury and comfort come into play with a fully appointed media room, as well as a spa bathroom complete with dry sauna.

With the enormous workload of the project, Chris knew finding the right builder was paramount to making it a success and he spent a long time researching and interviewing different firms before he chose White Wolf Homes.

“It has been a long journey for our family but working with White Wolf to complete our dream has been amazing, and we are so grateful to have had such a wonderful team behind us,” says Chris. “Starting from the top, Kyle [Velikovsky] and Ashley [Barry] were amazing at understanding our vision and giving us realistic timelines and budgets with a no-nonsense approach. And Jeff [Pollock], our on-site manager, is a true professional. He made this challenging project enjoyable, while also making sure everything went smoothly.”

“This is the first time we’ve worked on a home of this size— usually clients have homes around 3,000 to 5,000 square feet— so this was definitely a unique experience for our team,” says Kyle. “Everything just takes longer; the process is the same, but the timeline is extended. The sheer size of the home demands well-designed systems to ensure the home performs properly. It was an incredible experience seeing it come together.”

He adds: “This is a very special home for incredible clients. I first met Chris about 15 years ago, and when we got the call about the project it was great to reconnect, and we hit it off right away. It was an honour to get the opportunity to bring this home to life.”

its own

Perfect under a blazer or on

Velvet Lace Top with built-in shelf bra

Chris—who undertook all of the design himself—had a vision of incorporating fresh and modern elements into a classical French foundation and was able to see it become a reality.

“The intent was always to create something special with this place,” he says. “And it came out exactly how I was hoping it would.”

Architect: T-Square, David Lunt

Interior Design: Chris Branch

Construction and Interior Finishing: White Wolf Homes,  Cove Custom Cabinetry

Drywall: Alliston Interiors

Painting: Nicholas Alexander Painting & Finishes,  Pietro Painting

Cabinetry and Millwork: Heronwood Custom Cabinetry

Ceiling Beams: Lee Emery, South Island Hardwood

Flooring: Hourigans, South Island Hardwood,  Ground Up Custom Carpentry

Tiling: JY Tiling

Doors: Karmanah Wood Design

Windows: White Wolf Homes

Lighting: Pine Lighting

Plumbing Fixtures: Sourced and purchased by homeowner

Countertops: Colonial Countertops

Fireplaces: Ordered through an antique auction house

by homeowner

Appliances: Trail Appliances

Landscaping: Listco Landscape & Irrigation

Exterior Siding: White Wolf Homes

Home Automation: Druet Smart Systems,  Premium Living Victoria

Work with an Advisory Team that listens, understands and offers clear solutions.

Dwayne Dyson, B.Sc. Econ, FCSI®, Senior Wealth Advisor Tel.: 250-361-2413 | dwayne.dyson@nbpcd.com

Austin Louden, B. Sc, Senior Wealth Associate Tel.: 250-361-2483 | austin.louden@nbpcd.com

Fiona MacDonald, B.Comm., Senior Client Service Associate Tel.: 250-361-2436 | fiona1.macdonald@nbpcd.com

COSMIC CLARITY:

The Acne Revolution

Embark on a journey to glowing, clear skin with our NEW 4-month Acne Treatment Program.

Our physician-designed acne treatment plan combines:

A personalized series of cutting-edge Laser Genesis treatments

A tailored at-home skincare regimen

Complimentary follow-ups that get to the root of your skin’s problems

Discover what’s possible.

Schedule an acne consultation and discover your clearest skin yet.

CONTACT US OR BOOK ONLINE.

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.

Pink tulle gown by Todashi Shoji, plexiglass

75-mm pointy high heels in silver and leather by Prada from Turnabout Luxury Resale, earrings by Swarovski, makeup palette by Gucci.

Faux fur jacket by Stella McCartney, black ruffle bra and tights from Urban Outfitters, shoes on model by Badgley Mischka, leather gloves by Corneila James, monogram vanity case and suitcase by Louis Vuitton, from Turnabout Luxury Resale, plexiglass 75-mm pointy high heels in silver and leather by Prada and crystal velvet pumps by Jimmy Choo, from Turnabout Luxury Resale.

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

Models: Savannah Sibson, represented by Lizbell Agency, sommelier Jacques Lacoste and executive chef Andrea Alridge.

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.

Stories in a glass

Cascadia Liquor aims to elevate the premium wine and spirits experience

SUSAN CAMERON PHOTOGRAPHY COURTESY CASCADIA LIQUOR

WORDS

Jay Jordan

in the world of luxury experiences, there’s nothing quite like the indulgence of sipping a very fine wine. And as consumers increasingly seek out wines that embody craftsmanship, heritage and a sense of place, premium wines become more than just an indulgence of flavour—they become vessels for storytelling.

By offering a series of boutique tasting experiences, Cascadia Liquor, with its 12 locations on Vancouver Island, aims to tell these stories, ultimately broadening the understanding of guests with varying levels of wine expertise, says Suzy Kirkland, senior marketing manager for Cascadia Liquor, which has been operating for close to 20 years.

These “stories in a glass” are revealed in Victoria by two experts on staff at Cascadia Liquor: Callum Heap, who holds a Wine & Spirit Education Trust (WSET) Level 3 Wines certification; and bourbon and whisky expert Jay Jordan, the only person in Canada with a Master of Bourbon certification through The Council of Whiskey Masters.

Between the curation expertise of Jay and Callum, says Suzy, Cascadia boasts an exceptional selection of top-notch and rare premium wines and spirits.

On the spirits side, whisky and bourbon have seen a surge in popularity as connoisseurs seek out small-batch, artisanal bottles with interesting histories, says Jay, who offers tastings that profile everything from the peaty, smoky notes of an Islay scotch to the caramel and vanilla undertones of a Kentucky bourbon.

“Our tastings guide customers through the world of whisky,” Jay explains. “Every bottle holds a secret, a story waiting to be told. It’s not just tasting; it’s uncovering the artistry and history in every sip. Watching someone’s eyes light up as they catch a hidden note or grasp the story behind a bottle—that makes it very exciting.”

On the wine side, Callum is a passionate advocate for the world of premium wines, and he is the face behind Cascadia’s The Cellar, which is a tasting service that can be transported to any space, including clients’ homes.

Callum’s wine expertise spans the globe, encompassing everything from the vineyards of Bordeaux to the sunny slopes of Napa Valley, and he can guide both seasoned collectors and those just starting a journey into the world of premium wines through the flavour profiles.

“For me, it’s all about discovery,” says Callum. “Helping someone transition from enjoying their favourite house wine to appreciating the nuances of a high-end bottle is a rewarding process. Sometimes it goes beyond the taste—because

wine has this power to story-tell through its history, the climate, the aging process and the soils in which it was grown. These all come together to create something truly special.”

The Cellar experience is named for the cellar space at Cascadia’s Quadra Village store, where Callum often holds tastings. The area, located in the back corner of the store, offers a homey feel with a tasting bar surrounded by wood cabinets and a display of high-end wines.

“The tastings have a fun, engaging and relaxed atmosphere while people taste gorgeous wines and learn geography, history and the stories of the wines and winemakers,” says Suzy. “The participants are usually an eclectic group of Cascadia guests with a wide variety of knowledge.”

Whether it’s in a store setting or a client’s home, or through his weekly newsletter, Callum’s goal through The Cellar is to help buyers expand personal wine collections or find the perfect bottle for a special occasion—and ultimately, to walk away with a deeper understanding of what makes each bottle unique.

Callum says that for many people, the idea of moving from house wines to premium bottles can be intimidating, but it doesn’t have to be.

“It starts with curiosity,” he says. “Once you begin to understand the elements that make a wine exceptional—things like grape varietal, region and the winemaker’s techniques—you’ll naturally want to explore more.”

Guided tastings at Cascadia are an ideal way to introduce people to this world, adds Callum, who uses these intimate sessions to help demystify the complexities of premium wines by offering side-by-side comparisons that highlight the differences between everyday wines and those crafted with a higher degree of care.

“We focus on what excites the customer. These are impactful experiences designed to expand people’s palate and knowledge. You start to notice things like balance, structure and depth. These are the characteristics that set a truly great wine apart.”

In addition to the tastings, The Cellar offers personalized consultations. Callum works with clients to select bottles that reflect their tastes, lifestyles and long-term goals, whether they’re building a cellar for aging, stocking their home with exceptional wines for everyday enjoyment or looking for a gift for a wine-savvy friend or family member.

Callum even attends private events and does fine-wine tastings customized for the group.

Ultimately, says Callum, The Cellar brand at Cascadia

“For me, it’s all about discovery. Helping someone transition from enjoying their favourite house wine to appreciating the nuances of a high-end bottle is a rewarding process. Sometimes it goes beyond the taste—because wine has this power to story-tell through its history, the climate, the aging process and the soils in which it was grown.”

offers a chance for consumers to taste wine and spirits that tell a story. It’s an environment that encourages exploration, learning and, most importantly, an opportunity to savour the sheer pleasure of wine.

“In a world where convenience often supersedes quality, The Cellar is a rare offering for Cascadia’s guests,” says Suzy. “It’s a great way to discover ‘stories in a glass.’”

Watch The Cellar website (cascadialiquor.com/pages/the-cellar) for notice of upcoming events and their locations.

Callum Heap

Photo: Bottom left by Concept Photography

Photos: Top, Bottom center & right by Tony Colangelo Photography

Navigating Your Fertility Journey A

Fertility Expert Answers Your Fertility Questions

WRITTEN BY | DR. RIKI DAYAN MD, FRCSC

With infertility on the rise, explore your options and treatments, plus how to prepare for British Columbia’s new IVF funding on the way in 2025.

Dr. Riki Dayan MD FRCSC

Dr. Dayan earned her BSc (Honours) at UVic and completed medical school and OB-GYN residency at UBC. Inspired by her experiences with infertility and pregnancy loss, she pursued a fellowship in Reproductive Endocrinology and Infertility at McMaster University. She is certified in OB-GYN and Reproductive Endocrinology by the Royal College of Physicians and Surgeons of Canada.

PHOTOGRAPHY | Jen Steele

IS INFERTILITY INCREASING?

We know that infertility (defined as trying to conceive for 1 year) has doubled in Canada over the last 20 years and 1 in 6 couples and individuals trying to have a baby experience infertility. There are multiple reasons for that. The most significant is that women are having their first child later in life.

WHEN

IT IS TIME TO GET YOUR FERTILITY CHECKED?

For most women under the age of 35, we recommend trying for 1-year of regular unprotected intercourse prior to having a fertility evaluation. For women 35 and older we recommend that they should have a fertility evaluation after 6 months.

• Other reasons for getting your fertility checked include:

• Having endometriosis, or a previous pelvic infection or sexually transmitted infection.

• The male partner has a history of infection (e.g. mumps), injury or surgery on his testicles, difficulty with erection or ejaculation, or if he has been diagnosed with a sperm problem.

• Irregular menstrual cycles.

• Health problem such as diabetes, polycystic ovary syndrome (PCOS), high blood pressure, or a history of cancer treated with radiation or chemotherapy.

• A family history of early menopause or a diagnosis of decreased ovarian reserve.

WHAT CAN YOU DO TO HELP COUPLES AND INDIVIDUALS WHO ARE TRYING TO HAVE A FAMILY?

There are a variety of treatments that we can offer depending on the fertility issue. Some treatments include ovulation induction with fertility pills or injections, intrauterine inseminations, and in-vitro fertilization (IVF).

IVF involves removing a woman’s eggs, fertilizing them in a lab with her partner’s sperm, and then placing the embryo back in the woman’s uterus.Sometimes however, people just want to come in to make sure ‘all parts are working’ and opt not to have any treatment and that’s okay too. We are here to provide patients with as much knowledge as we can and help them achieve a pregnancy in the safest manner possible.

The good news is that we are able to help most people achieve their dream of having a family.

HOW SHOULD PEOPLE WHO ARE EXPERIENCING INFERTILITY PREPARE

FOR THE NEW IVF FUNDING IN BC?

Currently your initial consult and follow-up appointments with a fertility doctor are covered by MSP. According to the NDP government, as of April 2025, one cycle of IVF will be covered at our fertility clinics in B.C.

If you are struggling to conceive you should consider getting a referral to a fertility specialist now so that by April you will have seen a specialist, have all your preliminary testing done, a fertility diagnosis and conversation with your fertility doctor about whether IVF is right for you and whether there are alternative treatments you should consider in the meantime.

Comprehensive Fertility Care Close to Home For Vancouver Island Patients

Whatever your fertility needs are, you can now access complete fertility care at Olive Victoria’s new state-of-the art IVF clinic.

Olive Fertility Centre (olivefertility.com) is one of Canada’s leading IVF and prenatal diagnosis centres, with clinics in Vancouver, Surrey, Kelowna and Victoria. We offer inclusive fertility care for those with primary or secondary infertility, LGBTQ2SIA+ persons and people needing donor sperm, donor eggs or surrogacy, egg freezing, and beyond. Complete Fertility Care 545 Superior St. Victoria, BC | 250-410-1664 | olivefertility.com /victoria

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 single-origin 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. I’m still very involved, working as a pastry chef every day, and I love it. But chocolate is my true passion.”

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 yellow-packaged Sirene standards to a rotating selection of limited-edition, 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 beanto-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.”

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.”

VICTORIA’S FINEST

LEBLANC PIERCY GROUP

1212 Garden Gate

Brentwood Bay BC

$2,799,000

This stunning 2-acre estate offers privacy, sunshine, and a meticulously updated 4-bed, 4-bath custom home. Featuring an open-concept design over 4,000 sq ft, the home boasts high-end finishes, including gorgeous hardwood floors, a Chef’s kitchen, French doors and custom built-ins. Enjoy the incredible indoor-outdoor living spaces with over 800 sq ft of decks, a landscaped lawn, a sunny orchard, and a separate workshop/studio.

$7,900,000

Exquisite custom-built estate in the desirable Gordon Head community. Perched on the ocean’s edge, this architecturally stunning home was masterfully designed to capitalize on the world class ocean and mountain views. With dramatic vaulted ceilings, gleaming hardwood floors, spacious open concept design and a gorgeous custom kitchen, this 5 bedroom, 7 bathroom property captivates at every glance.

1145 Treadwell Drive North Saanich BC

$3,299,000

Sensational ocean view estate constructed to a superior standard. Captivating views from sunrise to sunset! Designer interior flooded with natural light provided by walls of glass that frame the amazing views. Open concept living, set over 4,000 sq ft, the home is appointed with high end finishings, and offers spacious entertaining areas. Outside, stunning landscaping throughout the 1 acre parcel, with multiple patio areas to enjoy year round.

Victoria BC

The local real estate advisor with the international network. www.luxurybchomes.com 8338 West

Saanich Road

$13,800,000

The setting at Ocean Enclave between the sculptured gardens and the sparkling sea, transmits a sense of peace that washes over all who are fortunate enough to arrive. This low bank ocean front property encompasses 6.8 acres and captivates at every glance. This exquisite custom built home was commissioned in 1996 and is a masterful work of West Coast Architecture that incorporates natural building materials throughout.

james.leblanc@evrealestate.com

LEBLANC PIERCY GROUP

2555 Newman Road

Central Saanich BC

$3,200,000

Custom designed waterfront masterpiece! Designer interior blends timeless elegance with modern luxuries. Walls of glass frame sweeping views across to James Island & Mt Baker. Desirable main floor living with a formal dining room, luxurious living room and a high-end kitchen, all with breathtaking views. Enviable indoor-outdoor living, with multiple patios & direct beach access, leading to 81 ft of shoreline. A true oasis!

Victoria, BC

2990 Beach Drive

$7,288,000

Perched on a hill overlooking the ocean is this epitome of grand estate excellence, architecturally stunning & custom built on 0.8 acres with manicured gardens. A grand entry showcases the designer interior which is flooded with natural light, soaring ceilings grace this 5,300sqft home. Outdoor living at its finest with patios, outdoor fireplace & a covered, heated pool. Prime location with walking trails, beaches and world class amenities.

Sooke, BC

5957 Sooke Road

$2,588,000

Stunning Oceanside estate on a 1 acre lot, offering complete peace & privacy! Extensive gardens, patios and deep water dock make for the perfect West Coast retreat. Interior is flooded with natural light from large picture windows framing ocean & mountain views. This 5 bed, 3 bath home features a gourmet kitchen, living and dining rooms with patio access and a hot tub on a private deck off the primary bedroom. Sooke living at its finest!

$8,900,000

Private gated estate with 2.78 acres of unobstructed waterfront with views of Mt Baker & the Gulf Islands. Hampton Style Manor, with a grand 22’ ceiling foyer. Rich Maple hardwood flooring throughout, with a mixture of timeless design elements & modern luxuries. Enviable outdoor living with wrap around patios & stone walkways to your private dock, launch your kayak/paddle board & explore.

The local real estate advisor with the international network. www.luxurybchomes.com

Engel & Volkers Vancouver Island

2249 Oak Bay Avenue | Victoria BC | V8R 1G4 Mobile +1 250-686-7789 Email scott.piercy@evrealestate.com

As a mother-daughter team, we understand that family is at the heart of every home. Your home is where you experience life, connection and growth. We have built our business on delivering exemplary service backed by an all-encompassing marketing strategy, years of experience, and a personal touch to ensure our clients are taken care of from start to finish.

KRISTA V AND MARK G TEAM

#412-521 Courtney Street

$1,699,000 | MLS 975220

2 Bedrooms | 3 Bathrooms | 1,444 Square Feet

Unique Opportunity to Own an Inner Harbour Luxury Condo with a Secondary Suite

Own a piece of Customs House, the crown jewel of Inner Harbour. Located in the Heritage section of this landmark building, this unit features a unique floor plan that boasts 2 SELF-CONTAINED SUITES.

This is the perfect property for a a range of of buyers such as those:

• requiring a live-in/full-time caretaker

• with an adult, live-in family member

• who own a business that requires accommodation for employees, con tractors, or clients in Victoria

• with adult children, attending post secondary school in the Greater Victoria area

• who host over-night guests frequently

• who would like a long-term rental unit as a mortgage helper/extra income

KristaVandMarkGTeam@evrealestate.com www.KristaVMarkG.ca

EXTRAORDINARY MARKETING

My Marketing philosophy is simple; the more potential purchasers that are exposed to more of your home, the more likely you will receive favourable offers in a shorter period of time. It’s not enough to just put a sign on your lawn. I identify who the likely purchasers of your property will be, and then go looking for them. That’s why the abundance of digital and print platforms available to Sotheby's International Realty Canada® agents is invaluable. This global reach allows me to introduce the world to your neighbourhood and to take your marketing materials to theirs.

Gulf Island Waterfront

Metchosin 10 Acres

MICHAEL TOURIGNY

Mayne Island building lot totalling .39 acres with 88 feet of south facing, sun drenched oceanfront. Large potential building area. Quiet, and nestled between multi-million dollar homes. Priced below assessed value. $ 579,000

Perhaps the most thought-provoking building site to come available in a long time. It’s quiet, private, and imagination bending. A world away from stress, and neon while only minutes to shopping and services. This is the site for an incredible award winning and magazine worthy residence. $ 749,900

Decadentdelights

Desserts to celebrate the season

WORDS ELLIE SHORTT PHOTOGRAPHY LIA CROWE

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 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.

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.

Finest Feast

Eggnog Cheesecake with Gingerbread Crust

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!

Orange, Pomegranate and 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. There are quite a few steps here, but it’s well worth the effort. Get ahead by making the sponge base a day or two in advance, and assemble the trifle in the morning. Or simply use store-bought sponge!

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

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

Directions

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 onequarter-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.

Why go to a beach town in winter? Virginia Beach has all

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.

“Funny, insightful, embarrassing, pretty much true, and wonderfully universal.”

—VANCOUVER SUN

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 BridgeTunnel, 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

ViBe district.

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 mindboggling.

We replace our lighthouse visit with a walk along a beautiful, sundappled path at nearby First Landing State Park. The 2,888-acre 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.

ViBe district.

Happy Holidays & Best Wishes for 2025

Not surprisingly, the surf culture is alive and well in Virginia Beach, which hosts the East Coast Surfing Championships, the longestrunning 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 2.6acre 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 multimillion-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.

Boardwalk holiday lights.

PHOTO COURTESY VIRGINIA BEACH TOURISM.

You are not alone. UROSPOT® combines technology, education and health coaching to help women (and men) say good-bye to bladder leaks, urgency, prolapse, and other pelvic floor issues, simply by sitting on a chair. Our Health Canada approved technology allows you to remain fully clothed while nothing goes inside your body. Waves of energy strengthen your pelvic floor muscles for you. Say goodbye to bladder leaks. Say goodbye to pads. Say hello to freedom. Ask us about coverage. Do your

secrets and lives — AND THE 7 SINS with DUANE ENSING

WORDS JOANNE PETERS X PHOTOGRAPHY LIA CROWE

Duane Ensing has always had a creative streak. Originally from Vancouver, he did his honours bachelor’s degree of fine arts in visual arts at the University of Victoria, focussing on sculpture and drawing.

“I had a great time there, with a lot of learning, exploring and creativity throughout the whole program,” Duane says.

After finishing post-secondary school, Duane owned and operated a successful landscaping company, specializing in landscape design, and from there he worked for a local home design company, where he learned the technical side of drawing architectural designs. He went on to join Villamar Construction and, using his creativity and knowledge of design work, launched its design department in 2015. Now, he is the owner and principal building designer at Innovate Design Collective, where he helps clients make their dream home a reality. Passionate about nature, Ensing loves finding ways to incorporate it into his designs. He works out of an office that overlooks Elk Lake, which invigorates his creativity.

“It’s a very creative spot,” he says. “There’s always something to look at, and nature is very inspiring.”

He adds: “One of the things I really enjoy about design is the biophilic element, where you’re bringing the inside out and the outside in. I try to create transitional indoor-outdoor spaces, whether it’s a covered patio area or a roof over a deck or multi-use areas, where you’re able to expand your footprint without building a bigger house. I also love using architecture and landscape to define areas of the yard which become focal points from the house and draw you into the outdoor space, commanding views in effective ways.”

While architecture is a lifelong interest, Ensing says it’s the people he works with that motivate him.

“One thing I learned early on working on my own is how much I enjoy meeting people and learning about their history and what makes them who they are today,” Ensing says. “I also love collaboration and the interaction of ideas, connection and brainstorming that happens between clients, interior designers and myself. It’s the collaboration of making a great design even better through a time of discovery that is at the heart of what I do. It’s about bringing together our client’s likes, wants and needs, also considering things like how we can make it environmentally friendly, and energy-efficient so it’s a place of comfort and relaxation. We acknowledge the importance of what people think of when they think of home as opposed to just a house. The house becomes a story and each room is a chapter in that book.”

When he’s not working, Ensing loves being out on his mountain bike.

“I like to play,” he says. “Mountain biking is one of my favourite gotos. It gets me out into nature and it’s a great stress-reliever. I can go out there and just enjoy it with friends or go out on my own to escape, think and get inspired.”

Ensing has four kids ranging in age from 20 to 26; three of them have moved out, but the family aims for two gatherings per month, giving them all a chance to reconnect.

“It is a time when we’re hanging out at the table learning different things about each other,” he says. “Sometimes I can’t get a word in edgewise and I just listen and enjoy the chaos…I’m very grateful for my friends and family, as well as my clients.”

ENVY:

The 7 Sins

Whose shoes would you like to walk in?

Frank Ghery. His reputation is as an experimental avant-garde architect, a creative and envelope-pushing designer, who’s traditional thinking about the nature of the architectural object is reworked. He is considered one of the most influential architects of the late 20th century. Gehry’s work is characterized by its audacity and originality.

GLUTTONY:

What is the food you could eat over and over again?

I have a distinct love of all things hot and spicy, but if I were to choose one type of food, it might live in the land of cheeses. So many kinds of tastes, textures and flavours.

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on?

I would most likely buy a couple of cabins in a country with great mountain-biking and outdoor-adventuring opportunities, like Norway, Italy or Peru.

WRATH:

Pet peeves?

Spelling mistakes in print and left-lane drivers! I think this one speaks for itself.

SLOTH:

Where would you spend a long time doing nothing?

At a simple oceanside cabin with practical-sized view windows, plenty of natural light, and a fully insulated exterior. Hands down.

PRIDE:

What is the one thing you’re secretly proud of?

Being recognized by clients, peers and colleagues in multiple businesses for creativity and vision.

LUST:

What makes your heart beat faster?

Great music. The kind that when you hear it, you just need to stop, find out where it’s coming from and then just enjoy.

QUIET LIGHTS

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.

PHOTO BY DARREN HULL

H2 Captain