Western Living AB, November 2018

WESTERN LIVING // NOV 2018

MODERN HOLIDAY // WESTERNLIVING.CA

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NOVEMBER 2018 PM 40065475

Modern Holiday

A Winter White Christmas in Green Vancouver

Calgary Designer Sarah Ward’s Vintage Holiday Look

PLUS Holiday Gift Guide!

Our Picks for Designophiles, Foodies and More

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LOVING HOW YOU LIVE.

See these client stories and more on our website.

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Make every space your own.

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SOME HOLIDAY TRADITIONS NEVER CHANGE.

Make holiday magic year after year with Le Creuset.

Vancouver · Richmond · Edmonton · Calgary · Winnipeg · Toronto · Montréal LeCreuset.ca

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17 62 design 17 // Holiday Gift Guide

Cover: Tracey Ayton; this page: Sarah Ward; Phil Crozier; salmon: Clinton Hussey; Die Goldene Bar: Birkenholz

The best bets from across the West for everyone on your holiday shopping list.

32 MERRY & BRIGHT

food 45 // Bites

30 // Hygge Holiday

48 // A Very Modern Holiday

With its natural and cozy holiday theme, designer Denise Ashmore’s home was made for snuggling up by the fire.

32 // Welcome, Christmas

Designer Sarah Ward’s talent for creating warm, intimate spaces is unfettered by size, space or season.

48

26 // Great Spaces

Herschel’s new flagship shop celebrates art, architecture and wanderlust.

37 // Winter White

A former restaurant designer’s own three-storey home in Vancouver puts a soft spin on holiday decor.

New restaurants, a colourful new brunch recipe and the latest kitchen gadgets.

Trade in the turkey and potatoes for a holiday menu with a delicious modern twist.

travel 62 // Boozy in Bavaria

Munich has plenty to offer beyond Oktoberfest—like a killer cocktail scene.

plus 66 // Trade Secrets

Designer Jennifer Heffel on how to create a show-stopping ceiling. westernliving.ca / n o v e m b e r

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kitchens

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sofas

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furniture

doors

WL // editor’s note

SHARING THE JOY OF BAKING

Q& A This month we asked our contributors, What’s on your holiday wish list?

Jacquie Moore, writer “Welcome, Christmas” page 32 My holiday wish list consists of two things: a purple Merino wool scarf knit by my 10-year-old son who (to my surprise and delight) has recently taken up the craft with a friend. Secondly, I’m hoping for bamboo flooring in the bedrooms. I’ll happily settle for the scarf.

Janis Nicolay, phgotographer, “Winter White” page 37 To have our renovation complete and to spend time hanging out in our home with friends and family. Other than that, my annual wish is that I won’t leave any Christmas shopping to, say, December 23. I never seem to grant myself that wish, unfortunately!

Behind the Scenes Photographer Clinton Hussey gets a bird’s-eye view of a colour test shot for this month’s food feature, “A Very Modern Holiday” (page 48).

Designer Megan Baker preps the table right behind him—which happens to be in Hussey’s own home (thanks, Clinton!).

VISIT

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Anicka Quin portrait: Evaan Kheraj; styling by Luisa Rino, makeup by Melanie Neufeld; outfit courtesy Holt Renfrew, holtrenfrew.com.

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I’ve shared here before that, despite how busy the season gets (or perhaps because of it), I find holiday baking—and lots of it— to be one of the most relaxing things I do this time of year. At one point I was part of a holiday cookie exchange, but as people bowed out due to time pressures, I realized I was actually pretty happy doing more of the heavy lifting—in the form of testing out new cookie recipes—to feed friends at my annual open house. (With a few for the baker as well.)

In this month’s spotlight on the holiday design of her home (“Hygge Holiday,” page 30), designer Denise Ashmore talks about how Christmas is really about the entire season rather than just one day, and that we all want to wrap ourselves up in some coziness right now. Because her design was part of the annual Kids Help Phone Homes for the Holidays tour (on again this year on November 24 and 25), she wanted to create little moments that delight visitors as they pass through—and to have many parts of the home be “in process,” whether that’s a corner of the living room dedicated to creating decorations for the tree, or a spot on the counter given over to the ongoing baking of gingerbread cookies with friends.

She’s created the kind of open-hearted home that I think many of us aspire to have over the holidays, one where we find joy both in the providing of food and in the making of it—even more so when the making happens with good friends.

So this year I’m following Ashmore’s lead: I’m starting a pre-open-house tradition of sharing my love for holiday baking with anyone who wants to pop in for a little dough-rolling or hand-mixing. With a festive movie in the background (oh how I love The Holiday) and a glass of something sparkling in hand, I think it’s going to be a very joyful holiday season—and I wish the same for you and yours.

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DESIGN

S H O P P I N G // T R E N D S // D E C O R // S PA C E S // D E S I G N E R S // I N T E L

holiday gift guide

DECK THE HALLS

We’ve scoured the West for the very best goods to delight everyone on your list this year—the foodie, the entertainer, the design lover, the bookworm and beyond. And if a few of these gems wind up on your own wish list?

We’re not going to judge.

Home Grown

For the forest-to-furniture gift, it’s the Moloo stool ($975) from Alberta’s Wronko Woods. Made from a mix of maple, white oak and black walnut, this solid-wood rustic accent chair is elevated with elegant wood inlays, soft lines and turned grooves. wronkowoods.com

westernliving.ca / n o v e m b e r

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WLDESIGN // holiday holiday gift gift guide guide

by Rosemary Poole

Designer Pick

Stack It Up

On the outside, it’s a covetable tube design; on the inside, this twopiece stacking planter ($114) has a separate saucer in the bottom ceramic ring for keeping succulents happy. nouvellenouvelle.com

JAMIE DECK Shift Interiors, Vancouver

“Everyone needs a salt and pepper shaker, so why not have ones that are well designed? I love them, and often give them to our clients to enjoy after we have completed a home. Why? They look great, never get stuck and are easy to use, clean and refill. Plus, they come in lots of trendy colours.”

On a Plinth

Menu’s Monuments magazine holder ($700) elevates the oft-overlooked print stand into a display object while keeping back issues and favourite books in order. vanspecial.com; guildhallhome.com; hutk.ca

Menu Bottle Grinders, $90, dwr.com

// Note Perfect

FOR THE DESIGNOPHILE

A heady combination of white amber and vetiver finished with musk, black currant, sandalwood and vanilla, Iván Meade’s Apapacho Ce candle ($48) is as beautifully realized as the Victoria designer’s interiors, fabrics and lifestyle goods. switzercult creative.com

Interesting and elevated home and decor gifts for those with style in mind.

Total Eclipse of the Heart

The holidays are all about sparkle and shine, so give the gift of light this year. The handcrafted concrete Beton Eclipse lamp ($185) from Edmonton’s Ryspot will become an instant conversation starter thanks to its unique shape and brutalist design. ryspot.design

Divine Ornament

High Volume

With its minimal styling and vibrant colours like goldfish orange and plant green (shown), the Stammen bluetooth speaker by Urbanears ($338) brings new style to the speaker scene. nordstrom.com

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Make it a relaxing and rejuvenating holiday season for the ones you love with this luxurious marble and brass Libertine fragrance incense altar ($220).

Elegantly appointed with soft curved lines, it is designed to hold both cone- and stickstyle incense. libertine-fragrance.com

WLDESIGN // holiday holiday gift gift guide guide

Designer Pick

Now You See It

Masquerading as an objet d’art, the Secret ($64), produced for Lexon by product designer Marc Venot, acts as a safe for whatever you want to store, be it money, valuables or simply your favourite candy. Rightside-up it appears to be a waterfilled vessel, but flip it over and all will be revealed. robertsweep.com

ELENA DEL BUCCHIA Elena Del Bucchia Design, Calgary

“For the kids or kids at heart! Seletti is one of my favourite brands, as they know how to add the right amount of whimsical twist to their products. These submarine bathroom sets are so fun and kids love playing with them. They are magnetic and kids don’t seem to mind washing their hands or brushing their teeth around a colourful submarine that holds all kinds of treasures.”

Submarino, $98, dadeloft.com

Snake Charmer

You get the best of both worlds with the Peyote reversible throw ($415). But you’ve got a decision to make: do you hang it on the wall to admire the design, or wrap it around you because it’s 100-pecent baby alpaca wool? providehome.com

Paper Roses

Available in a variety of colours, patterns and sizes, Octaveo’s paper vases (small, $25; large, $32) at Dade Art and Design Lab make a novel hostess gift. Take any container, fill halfway with water, slip the paper vase overtop and add flowers. dadeartanddesignlab.com

The Gift of Sleep

Launched earlier this year, Vancouver-based Last Light Collection produces all-linen bedding (full sets from $660; duvet covers from $298) made from flax spun in Italy and woven in Portugal. The colours—navy, sun-bleached white and driftwood grey—are inspired by the West Coast. lastlightcollection.com

Cup of Joy

Every Pen Pot ($52) from Copenhagenbased Studio Arhoj is hand-dipped and glazed, supplying a vibrant home for pens, pencils and paintbrushes alike. Pots measure about four inches in diameter and are available in a dozen colourways. thefjordstore.com

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WLDESIGN // holiday holiday gift gift guide guide

//

Designer Pick

FOR THE ENTERTAINER

Handpicked products for your favourite home chefs, foodies and “let me get you another cocktail” hosts.

KEVIN MITCHELL Mitchell Design House, Calgary

“I think it’s always fun to give someone the gift of experience, and what better way than to give them an evening of learning to cook like a pro?

It’s even more fun if you book yourself a spot at the same event so you can experience it together.”

Cooking Classes, from $85, cookbookcooks.com

High Tea

A collaboration between Vancouver’s Hinterland Design and artist Genevieve Dionne, these limited-edition tea sets ($350) are thoughtfully detailed with copper handles, walnut knobs and a coordinating tray. hinterlanddesign.com

Smoke Show

Tom Dixon’s #trending smoked-glass Tank whisky decanter ($150) and glasses ($95 for the pair) elevate any fireside entertaining. holtrenfrew.com

Block Party

For their latest series of serving boards made from wood salvaged from fallen trees around Vancouver and other parts of B.C., Bowyer and Toulson have added an extra-long charcuterie board (approximately 24 by 7 inches; $150) that’s ready to work the holiday party. bowyerandtoulson.com

Cookie Royale

Like mom’s, but better. Give the gift of fresh-baked cookies with an elegantly packaged and fuss-free kit from one of Canada’s top bakeries. This Duchess ginger cookie kit ($20) includes almost all of the ingredients and easy step-by-step instructions. duchessbakeshop.com

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Top Brass

Designed by Italy’s Daniel Debiasi and Federico Sandri, the Collar thermo bottle ($55) for Stelton is matte Teflon-covered steel with a smooth-as-liquid brass lid. providehome.com

Look Sharp

For the chef who views knives as works of art, enter the Knife Fight ($90). Available in black walnut, ash and white oak, this sleek wall-mounted magnetic attachment will keep blades in good shape and kitchen counters clear. oliverapt.com

Bitter Sweet

For the mixologist in your life: the handcrafted, allnatural bitters in the Token natural bitters sampler set ($36) will help add depth and personality to just about any cocktail party. Made in Edmonton, each aromatic is named after a neighbourhood in the city. Sample the Strathcona Orange, Whyte Lavender, Ritchie Cherry or Calder Chai. tokenbitters.com

Daily Grind

Fashioned from stone and beechwood, Castor Design’s Crux marble mortar and pestle for UmbraShift ($100) is our pick for the world’s most beautiful, versatile kitchen implement. vanspecial .com; guildhallhome.com

Raising the Bar

This debut bean-to-bar Fabric collection from Jacek Chocolate ($10.50) uses ethically sourced cocoa beans that have been sorted, roasted and refined in-house in Sherwood Park, Alberta.

There are three bars in the collection—our pick is the 90% from the Dominican Republic with rock sugar. jacekchocolate.com

Table Talk

The Garrido stoneware set for EQ3 ($86 per set) features organic shapes with simple sophistication. Crafted in a matte finish of grey or terracotta, this standout collection is suitable for everyday as well as special occasions. eq3.com

Designer Pick GILLIAN SEGAL Gillian Segal Design, Vancouver

Wonder Wrap

One of our favourite kitchen essentials, Abeego food wraps ($18 for set of three) can be used over and over to cover plates and store veggies (magically keeping produce looking fresher, longer) thanks to a constitution of breathable beeswax, tree resin and organic jojoba oil infused into hemp and organic cotton cloths. And did we mention Abeego hails from Victoria? canada.abeego.com

Vitruvi Diffuser, $119, vitruvi.ca

“2018 was the year of the diffuser for me. After having my baby, I wanted a home fragrance that was non-toxic and relaxing. I bought a Vitruvi diffuser and have used it almost every day since.

Not only does the diffuser help humidify a room, there are also amazing benefits to essential oils. Doesn’t hurt that they are also incredibly beautifully designed, and a Vancouver company to boot!

It’s the perfect gift for anyone on your list.”

westernliving.ca / n o v e m b e r

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WLDESIGN // holiday holiday gift gift guide guide

Designer Pick

World Tour

Organized by continent, Destination Art (Phaidon, $45) catalogues some 500 works of permanently installed modern and contemporary art to see on your next holiday—or to simply admire from home.

Indigo.ca

JAMIE BANFIELD Jamie Banfield Design, Vancouver

“The new Apple watch is one of my faves this season. They have thought of everyone from all athletic abilities, as well as health and safety. If the watch detects a fall, it can call 911; it can also watch for heart attacks, and you can monitor your heartbeat and send the PDF to your doctor on the spot.”

Apple Watch Series 4, from $520, bestbuy.ca

//

FOR THE BOOKWORM

Curl up by the fire with one of these design-focused reads.

House Call

This Is Home (Hardie Grant, $57) takes readers around the world in 15 homes, each one selected for its effortless, slow-living style. Indigo.ca

Designer Pick Set Piece

In his gorgeous debut book, The Intangible (Pointed Leaf Press, $121.50), Emmyaward winning designer Kerry Joyce showcases the subtle art of turning houses into homes. Indigo.ca

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SUMER SINGH Mtharu, Calgary

Notebook Basic by Bindewerk, from $28, recessshop.ca

“This is my go-to notebook for everything from everyday sketches to meeting notes. I am on my third notebook from Bindewerk, which makes all its products in Germany. The rugged and tough cover and the elastic pen holder on the side and pouch in the back of the notebook make it a functional item that I can’t live without.”

Pretty On the Page Brian Gluckstein: The Art of Home (Figure 1, $45) brings the legendary Canadian designer’s work into one beautiful volume, showcasing stunning interiors alongside equally inspirational advice from the man himself. figure1publishing.com

Stay Awhile

In Homebody (Harper Collins, $30) designer Joanna Gaines promises to help create spaces you “never want to leave”—but we’ll have to put down this beautiful tome first. indigo.ca

WLDESIGN // great spaces

B y L a r y s s a Va c h o n

ADVENTURE AWAITS

Seascape

The cash desk is reimagined as a cave, surrounded by chunks of coral-like metal designed by Arbel.

For any brand entwined with travel, Gastown makes for a pretty on-point place to set up shop: it’s one of the primary Vancouver spots where locals and tourists are constantly crossing paths. So when Omer Arbel, creative director of Bocci, began his first-ever retail design project for Herschel Supply Co. on Water Street, he had a clear directive from both inside and out to create a flagship store that would embrace the globetrotting spirit. “The space is a celebration of art, architecture and design,” says Lyndon Cormack, who founded the brand alongside his brother Jamie.

In the 5,000-square-foot store you’ll find the biggest selection of Herschel products in the world—including 800 backpacks on display—alongside a series of humanoid sculptures by Canadian artists that Arbel commissioned for the space. No, these aren’t mannequins: they’re pieces in an “indoor sculpture garden,” crafted from materials like concrete, cedar, rattan, metal and even macramé. He also brought in modern elements to contrast the original maple flooring of the location, like gleaming white shelving and a cash desk surrounded by coral-like metal widgets. One display room is filled with infinity mirrors, while large screens broadcast moving displays of Vancouver scenery.

At the rear of the store, the back wall slides open to provide fresh air and mountain views.

“For tourists and locals alike, there’s a connection to the outdoors,” says Cormack.

“It just feels like we’re part of the city.”

Racks of Steel

Custom furniture, clothing racks and hangers were forged from steel into sculptural forms.

MORE INSPIRING SPACES Find more great rooms to pin and save at westernliving.ca

Stephen Wilde and Britney Gill

Herschel Supply Co.’s new Vancouver flagship brings an adventurous spirit to retail design.

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HOMES I N T E R I O R S // A R C H I T E C T U R E // D E S I G N // L I V I N G

Deck the Halls

Phil Crozier

For many of us, the holidays are a time to embrace tradition, and in a way, Calgary designer Sarah Ward is no exception—she still loves the silver tinsel of her childhood. But in her Bankview home, you’ll find plenty of modern twists to the classic North American Christmas vibe, too: an infusion of Nordic-inspired greenery (check out the garland draped over the doorway), a modernist beechwood candle holder, cozy-chic faux fur draped on the seats and not a spec of red in sight. See more from this eclectic (and still totally Christmasy) space starting on page 32.

Heart of It All The best holiday tradition of all? Having the whole family—including the pup—by your side.

westernliving.ca / n o v e m b e r

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WL HOMES // hygge holiday

Green Christmas Designer Denise Ashmore replaces her chandelier with a handmade design of willow, magnolia leaves, eucalyptus and twinkle lights for the holiday season.

HYGGE HOLIDAY With its natural and cozy holiday theme, designer Denise Ashmore’s home was made for snuggling up by the fire with cocoa and cookies. by anicka quin // photographs by janis nicolay

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F

or designer Denise Ashmore, decorating her home for the holidays isn’t about just one day— she wants a design theme that really embraces winter. “It’s really about the whole season and the nesting aspects at that time of year,” she says. “You just want to be cozy.” When she and her team from Project 22 Design took on the challenge to transform her home last year for the Kids Help Phone Homes for the Holidays tour, the idea was to make things feel like a work in progress—a celebration of all those moments leading up to the actual holiday. Cookies were in the process of being baked; garlands were being strung. “We wanted it to feel like you could come in and help be a part of things—it was Christmas in the making.”

This year’s Kids Help Phone Homes for the Holidays Tour takes place November 24 and 25. For more info, visit kidshelpphone.ca/homes-for-the-holidays.

Holiday Sweets Icing sugar piled in a jar with gingerbread cookies has the look of a snowy village. Ashmore loves Charlie Brown-type trees, so she chose a trio of skinny alpine firs (right). Her team hand-strung faceted wooden beads to make the garlands.

Natural Design Wool dryer balls stand in for snowballs on a side table (above). Sarah Lillos, a designer on Ashmore’s team, made the advent calendar with leather straps (below), and now sells them on Etsy under the name “ForbsandClover.”

Treat Time Presents are wrapped with Japanese washi tape, twine and kraft paper, contributing to the au naturel vibe of the design.

westernliving.ca / n o v e m b e r

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WL HOMES // Welcome, christmas

WELCOME, CHRISTMAS

Designer Sarah Ward’s talent for creating warm, intimate spaces is unfettered by size, space or season.

by Jacquie Moore // photographs by phil crozier

Vintage Christmas Calgary designer Sarah Ward sets the table for a holiday feast in her home in Calgary’s Bankview neighbourhood. She loves a nostalgic, 1960sera palette for holiday decor—right down to a vintage tinsel tree (opposite).

westernliving.ca / n o v e m b e r

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WL HOMES // welcome, christmas

Personal Touch The boldly colourful dining room acts as the jewel box—and main entertaining space—in the home. The sideboard (right) was one of the first pieces Ward and her husband purchased for the house. And a barrister’s bookcase (below) hosts souvenirs of their world travels.

If

Sarah Ward’s house is inviting year-round, it’s entirely irresistible during the holidays. After all, if a host actually wanted her visitors to leave—ever—would she park a basket of soft blankets beside the sofa? Or hang fluffy boughs of fir, light candles, pull delicious homemade things out of the oven, encourage a lapdog to curl up beside them, and stoke the flames of seasonal nostalgia? Nope, she wouldn’t. We hate to presume, but we’re certain Ward will be disappointed if your December visit to her home in Calgary’s Bankview neighbourhood is anything short of languorous.

Ward is a master of conjuring warmth and elegance out of unlikely spaces of all sizes. You can see her magic touch in full effect at Donna Mac, a one-year-old upscale diner on the ground floor of a new building in Calgary’s Beltline neighbourhood. The restaurant pivots on shareable, small-plate comfort food; Ward’s bright, human-scale design manages to both capture the coziness of family-style dining and respect the establishment’s shiny new digs and fairly experimental menu.

“I love that Donna Mac has a 14-foot ceiling, but it feels intimate in that room,” she says. “I used a lot of wood and natural materials

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Feeling the Blues Rather than standard white or black dinnerware, Ward opted for navy blue (left).

A print from artist Alanna Cavanagh celebrates all things food in the kitchen (below, left). Shades of peacock blue, chartreuse, silver and gold dot the natural Christmas tree in the living room (right).

“I prefer a natural, Nordic style, and I like a lot of greenery—fir, eucalyptus —especially because it’s so brown and white outside.” to create that feeling.” It’s a room that could easily exude cool slickness, but Ward’s integration of inviting, eye-level textures and tactile details such as cork and various fabrics keeps things cozy. Large fixtures add volume and air to the space without overwhelming it—a feat Ward likewise pulled off with her revitalization of the huge main floor of the 101-year-old National Hotel in Inglewood, now the Nash restaurant.

In contrast to those relatively large public spaces, Ward’s home—an early 20th-century bungalow set high on a leafy street—is a tiny gem.

This is where the designer’s talent for combining colour, unpredictable pattern and deeply personal objects is most apparent; her eclectic choices never veer into fanciful or precious, even in a month when one’s cherished seasonal pieces have potential to add a challenging layer to every room.

“I think when you’re a kid Christmas is a magical thing, but as adults we’ve lost most of that,” says Ward. “At Christmas, you can pretend it’s still there.” To her, that pretense means indulging in her nostalgia for a subdued, slightly antiquated 1960s-era palette. While she tweaks her

holiday decor from year to year, Ward generally finds perennial joy in silver tinsel, gold accents, a sweet snow globe, frosted pine cones and a forest of tiny bottle-brush trees reminiscent of early stop-motion movies (perhaps one starring a young buck named Rudolph). Other than that (and a decorated tree or two), her holiday fare is subtle. “I prefer a natural, Nordic style, and I like a lot of greenery—fir, eucalyptus—especially because it’s so brown and white outside.”

Many of Ward’s year-round decorative objects double as seasonal pieces—or vice versa—including a beechwood wreath candle stand.

Her faux zebra trophy is at home in any season (Ward shows remarkable restraint in not adding a set of reindeer antlers).

Above all, it’s food, wine and people that bring Ward’s house to life over the holidays, when she looks forward to “indulging” in elaborate meal preparation for loved ones. “My parents still host turkey dinner, and I never want that to change, but I also love to entertain family and friends at my house,” she says. “The nostalgic side of me loves the tradition and ritual of sharing meals at home.” Lucky for us, Ward’s inviting design extends far beyond her own walls. westernliving.ca / n o v e m b e r

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WL HOMES // winter white

WINTER WHITE A former restaurant designer’s own three-storey in Vancouver’s Mount Pleasant neighbourhood puts a soft spin on holiday decor. by jacquie moore // photographs by janis nicolay

westernliving.ca / n o v e m b e r

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WL HOMES // Winter white

I

That’s a Wrap Even the gift wrap takes its cues from designer Tanya Krpan’s cool, nature-inspired design theme, utilizing white kraft paper, fresh fir sprigs and twine.

f your seasonal modus operandi involves going down a rabbit hole of intensive decorating, well, we can’t stop you. We can, however, present an alternative, courtesy of a Vancouver designer whose take on the season is as simple and natural as a frosty fir.

A former design director at Earls Kitchen and Bar, Tanya Krpan knows ambiance. Her talent for combining modern and traditional furnishings and textural elements to create widely appealing restaurants took her across Canada and through the U.S. over the course of more than a decade. Krpan’s travels fuelled and refined her penchant 3 8 n o v e m b e r 2 0 1 8 / westernliving.ca

for deceptively simple, richly layered neutral backdrops and, a couple of years ago, informed her personal decision to design her family’s modern-day brownstone in Vancouver’s Mount Pleasant neighbourhood.

“I’d been inspired by all the brick I saw in Chicago and Boston, and I wanted that timeless feel,” says Krpan. She and husband Jure Krpan (a builder with Dakota Homes) nabbed a lot between Cambie and Main; over the course of a year and a half, they built a brick three-storey, which they promptly painted white to give it a modern twist.

Inside, white dominates as well, but, as Krpan puts it,

Going Green Greenery is key to keep Krpan’s “White Christmas” look from feeling sparse: you’ll spot it peeking out from under a fresh Bundt cake and lining the windows (above) and table (right).

westernliving.ca / n o v e m b e r

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WL HOMES // winter white Gold and Glory A lush garland is draped over the dining table, interspersed with jars of twinkling string lights and glittering gold candle holders.

“it’s not a typical ‘white-kitchen’ home.” Indeed, warmth and originality quash any chance for starkness to creep in. White oak, creamy-white walls, textured plaster, a herringbone pattern on porcelain tile flooring and smoky blue-grey undertones in the kitchen and living room granite add richness to the neutral palette.

As well, some unexpected arched doorways and windows add interest and softness. Krpan says their inclusion in the home was not only her response to the design world’s “many years of very hard, modern lines” but also a throwback to a childhood love of Spanish Colonial

architecture. “When I was a kid, my family travelled to California quite a lot and, from a young age, I was influenced by that style,” she says.

Such an understated backdrop could easily be overwhelmed by Christmas colours and ornaments. In Krpan’s hands, the holidays are an opportunity to create a beguiling feeling rather than a performance in decorating. “To me, the focus is the winter season,” she says. “I wanted to create a festive, natural feel that incorporated what I love in my life year-round.” Krpan plays up the warmth of wood tones, brass and gold accents, soft grey fabric and caramel leather

4 0 n o v e m b e r 2 0 1 8 / westernliving.ca

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WL HOMES // Winter white Perfectly Playful In the bedrooms, the more colourful decor pieces are out in full force—think strings of pompom lights (top middle), miniature sledders (top right) or snowglobes galore (bottom right).

furniture with cushions, fur and throws in cream, tan and fawn brown. (Visitors who toured the house last year when it was spotlighted at Kids’ Help Phone Homes for the Holidays are to be congratulated on not curling up for a nap.)

A white-flocked tree, olive branches and fluffy eucalyptus garlands are fittingly subtle and soft; frosted gingerbread houses look more like cozy hunter cabins than fairy-tale settings (think hygge versus Hansel and Gretel).

Still, Krpan’s style is not without whimsy—far from it.

“We kept the common areas warm and fuzzy, and I saved the colour and energetic, playful stuff for the bedrooms,” she

says. “The kids played a big part in my wanting to bring fun into the decor in the playroom and bedrooms.” Plaid bedding, lit-up strings of pompoms, multiple snow globes, randomly placed stars and angels’ wings, and a gold-tree shower curtain delight Krpan’s young children and adult guests alike. As is true throughout the main floor, all of it could easily remain through to spring without looking out of place.

What Krpan calls, with signature restraint, “a nod to Christmas” is, to us, a great big bear hug to winter.

For more on this year’s Homes for the Holidays tour, visit kidshelpphone.ca/homes-for-the-holidays.

4 2 n o v e m b e r 2 0 1 8 / westernliving.ca

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E X P E R T A D V I C E // E N T E R T A I N I N G // W I N E // R E C I P E S // G E T AWA Y S

Morning Glory

Adrian Harris and Jeremy Inglett

As the holidays approach (or is that gallop toward us?), we’d like to point you in the direction of the new release (and great gift idea) Cooking in Color: Vibrant, Delicious, Beautiful Food, from Vancouver’s Adrian Harris and Jeremy Inglett of The Food Gays blog. There’s a fantastically apropos section inside called “Company,” all about easy, beautiful meals for big groups (hello, visiting relatives). The duo’s debut cookbook also serves as an intro to food styling and photography, with details about f-stops, angles and props for their gorgeous recipe photos. Another added bonus, which is going to come in handy Christmas morning, is this Mac and Cheese Eggs Benny. You can make the mac and cheese the night before to get a head start, and although it may seem wrong, this pasta-meets-breakfast pairing is all kinds of right. Find the recipe on page 46.

Yes, That’s Macaroni A “happy accident” that came out of repurposing last night’s leftovers—find the Food Gays’ Mac and Cheese Eggs Benny on page 46.

westernliving.ca / n o v e m b e r

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WLFOOD // bites recipe

BITES

What we’re eating and drinking.

Mac and Cheese Eggs Benny 1 tsp butter 1 tsp all-purpose flour ¾ cup whole milk 1½ cups shredded aged cheddar cheese ½ tsp ground smoked chipotle pepper ½ tsp freshly ground black pepper ¼ to ½ tsp salt, to taste 1 cup dried macaroni 1 tsp white vinegar 4 large eggs 4 slices sourdough bread, toasted 1 to 2 tbsp Classic 30-Second Mayonnaise (recipe follows) 1 cup red lettuce, sliced

1. In a medium saucepan on medium heat, melt

butter and heat until golden (1 to 2 minutes). Add flour and whisk together for 2 minutes, or until a smooth paste has formed and flour has cooked.

Slowly drizzle in milk, whisking constantly, and cook until mixture has thickened. Once mixture can coat the back of a spoon, add shredded cheese in handfuls, stirring constantly until smooth. Add chipotle and black pepper. Taste, and season with salt, as needed.

2. Bring a large pot of water to a boil, and cook

macaroni according to package instructions. Drain pasta, reserving 1 tbsp of the starchy water. Add pasta and reserved starchy water to cheese sauce, and stir everything together. Set aside at room temperature for at least 10 minutes to set or, for best results, cover and chill overnight in the refrigerator.

3. Heat a dry frying pan on medium-high heat.

Add about ½ cup mac and cheese per person and cook for 5 to 6 minutes, stirring only occasionally, until it begins to get crispy. Remove from heat and set aside. Meanwhile, bring a medium saucepan of water to a boil. Reduce heat to a simmer and add vinegar. Crack eggs into separate small bowls then carefully, one at a time, add to the simmering water.

Cook for 3½ minutes. While eggs are cooking, toast the bread.

4. Spread mayonnaise over each piece of toast.

Top with lettuce and a few spoonfuls of the crispy mac and cheese, finish with a poached egg and serve immediately. Serves 4.

Tip When making the cheese sauce, be careful not to add the milk to the pan too fast; otherwise, the mixture will have to sit on the stove for at least 5 to 10 minutes to thicken while you stand there and whisk. Our method of slowly drizzling in the milk while whisking works to quickly thicken up the sauce, saving you time.

4 6 n o v e m b e r 2 0 1 8 / westernliving.ca

e v en t

Fairmont Chateau Whistler Dinner Whistler November 17

With November comes another chance to attend Cornucopia, one of the culinary fall festivals we relish.

This year, don’t miss the festival’s epic dinner with Isabel Chung, the awardwinning executive chef at Fairmont Chateau Whistler. The no doubt mouthwatering repast will be paired with bubbles from Bella Wines. Tickets $159. whistlercornucopia.com

Classic 30-Second Mayonnaise We can’t remember the last time we purchased mayonnaise. And we’re pretty certain that once you make your own, you’ll never be buying it again, either. It couldn’t be easier to whip up—and our method is virtually foolproof.

1 large egg 1 cup neutral cooking oil (like canola or grape seed) ¼ tsp salt ½ tsp mustard powder or ¼ tsp Dijon mustard 1 tbsp fresh lemon juice

1. In a wide-mouthed Mason jar, combine egg,

oil, salt, mustard and lemon juice. Whip with an immersion blender for 20 to 30 seconds, until mixture has thickened and fully emulsified.

Makes about 1½ cups and keeps in the refrigerator for up to 1 week.

Recipes from Cooking in Color: Vibrant, Delicious, Beautiful Food by Adrian Harris and Jeremy Inglett of The Food Gays © 2018. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.

O k a n ag a n W i n e S c h o o l L e ss o n # 19:

Neal McLennan's Wine Pick

Do We Pét-Nat? I feel sorry for Okanagan vintners (Blue Mountain, Fitzpatrick, Summerhill) who are making wine in what used to be called méthode champenoise (and now, thanks to French patent attorneys, is called “traditional method”). It’s an amazingly time-consuming and expensive process, but the flip side is that it makes exquisitely refined and elegant bubbles. But these days, all the cool kids want their bubbles “pét-nat” (short for pétillant naturel), a much-simplified process that is arguably as old as the traditional method but with fewer steps required of the winemaker. In the Loire Valley, it produced cheerful wines made usually from chenin that were far less expensive than in neighbouring Champagne. Here it produces wines that are—like this baby from Bella Wines—actually more expensive than those using the traditional method. Crazy? Yes and no. On the one hand, it underscores what a great deal our traditional-method wines are; on the other, it underscores the appeal of pét-nat (also known locally as méthode ancestral)—it’s a more natural, less interventionist way of making bubbles. A sip of one of Bella’s méthode ancestrale rosés is a jolt of acidity and authenticity and primal fruit that proves that, sometimes, beautifully simple isn’t cheap.

h ot b u y To-Go Pro Alessi’s Food à Porter ($103) is bringing new meaning to the term “bag lunch.” Separate bento boxinspired compartments keep your culinary creations from mixing, and all parts neatly stack into an easyto-carry purse-like portable. informinteriors.com.

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WLFOOD // a very modern holiday

4 8   n o v e m b e r 2 0 1 8 / westernliving.ca

A Very Modern Holiday When tasked with coming up with a fresh menu for the ultimate holiday dinner party, we’re all about making new traditions. That means updating the classics (cranberry chutney, anyone?), creating unexpected flavour pairings (pineapple and blue cheese, licorice and salmon, chocolate and parmesan cheese) and pulling out a showstopper main (one that’s not—gasp!— turkey). The result? A very modern holiday feast that gives you just one more reason for family and friends to come together for something special. recipes and food styling by lawren moneta photographs by clinton hussey styling by megan baker

westernliving.ca / n o v e m b e r

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WLFOOD // a very modern holiday

PINEAPPLE-STUFFED BLUE CHEESE GOUGÈRES While olives, nuts and popcorn are all great cocktail snacks, having at least one elaborate nibble in the mix always elevates an occasion to a celebration.

Despite their fancy French name, gougères are simply cheese puffs that, while delicious on their own, become something of a conversation starter when stuffed with sweet pineapple, smoky bacon and savoury blue cheese.

YIELD: 24 gougères PREP TIME: 40 minutes COOK TIME: 30 minutes WHEN TO MAKE IT: Baked but unstuffed, these gougères freeze beautifully in an airtight container for up to one month. When ready to serve, simply place on a baking tray and warm in a 350°F oven for 4 to 6 minutes.

¼ cup whole milk ¼ cup water ¼ cup unsalted butter, cut into cubes ½ tsp freshly ground black pepper ¼ tsp salt ⅔ cup all-purpose flour 3 large eggs, at room temperature ⅓ cup finely crumbled Danish blue cheese ½ small fresh pineapple, peeled, cored and cut into 1-inch pieces 6 strips bacon, cooked and sliced into 1-inch pieces 1½ cups micro-greens or baby arugula Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

To make gougères, place milk, water, butter, pepper and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour all at once and stir with a wooden spoon until well combined.

Return pan to heat and, stirring continuously, cook dough for 1 minute to get rid of excess moisture.

Remove pan from heat and let cool slightly.

Whisk eggs together in another small bowl. Transfer 2 tbsp beaten egg to a small bowl and set aside. Add a third of remaining beaten egg to the dough and mix with a wooden spoon until well 5 0 n o v e m b e r 2 0 1 8 / westernliving.ca

incorporated. Batter may look like it has split, but keep stirring—it will come together. Add remaining eggs in two additions, mixing well after each addition until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese.

Pipe or spoon gougère dough in walnut-sized mounds onto prepared baking sheets. Lightly brush each with reserved egg and bake, one tray at a time, until puffed, golden brown and crisp on the outside (about 25 to 30 minutes). Transfer to a wire rack to cool.

When ready to serve, cut gougères in half and stuff with some pineapple, bacon and greens.

Enjoy immediately. Serves 6.

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WLFOOD // a very modern holiday

Beet and Licorice Salmon Gravlax, recipe on page 58.

YIELD: 6 servings PREP TIME: 40 minutes COOK TIME: 0 minutes WHEN TO MAKE IT: Start curing the fish 2 days before you plan to serve it. The accompanying salad should be made no more than 30 minutes before serving.

5 2   n o v e m b e r 2 0 1 8 / westernliving.ca

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WLFOOD // a very modern holiday

Celebrating in Style

We tapped Vancouver interior designer Megan Baker to create a refined and modern tablescape to last you from Christmas to New Year’s—and she’s sharing some of her top style and entertaining tips, too.

5 4 n o v e m b e r 2 0 1 8 / westernliving.ca

Backup Bar

Create a tableside bar on a sideboard with just the essentials (water, chilled wine, your chosen spirit) so that you don’t have to leave the dinner table while hosting.

Zhuzh Up Neutrals

Mix textures as much as possible: a shiny glazed dinner plate with an irregularly shaped handmade bread plate and a matte black appetizer plate are each going to bring a lot of interest to a limited colour palette.

That X Factor

Using glass and metal to add shine is key—the reflection adds another level of dimension to the lighting, creating that sparkle we want for holiday dining.

Skip the Charger

A charger can be one piece too many for a modern dinner party, so instead try folding a napkin into thirds lengthwise and then placing it under the plate at each setting. It’s a hybrid of a placement and a charger that reads fresh, and you can easily use pattern here to inject some personality.

Create Drama

Top Brass

Substitute trinkets from your travels or mini-figures—like this brass hand—in place of written place cards to designate seats and offer a unique conversation starter.

With fewer flowers and wild, gestural branches, this dramatic centrepiece (opposite) is a fresh alternative to big florals and adds interest without creating a blockade guests can’t talk over.

Height Factor

Opting for three different arrangements at varying heights creates an elegant grouping at one end of the table so you can leave room for food at the other.

Set the Mood

Baker creates an elevated and moody look for holiday dinner parties with black and grey tableware, smoked glass and modern ebony flatware—all softened with vintage touches and perfectly imperfect handmade pieces.

Tableware and accessories provided by CB2, Crate and Barrel, Provide, the Bay, the Cross Decor and Design, and West Elm. Flower arrangements by Hana florals. westernliving.ca / n o v e m b e r

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WLFOOD // a very modern holiday

YIELD: 6 to 8 servings PREP TIME: 45 minutes COOK TIME: 2 hours WHEN TO MAKE IT: Leg of lamb should be roasted the day you are serving it. Cranberry chutney may be made 1 day ahead and stored in an airtight container in the refrigerator.

COFFEE AND CHILI LEG OF LAMB WITH CRANBERRY CHUTNEY When it comes to impressive centrepieces at a dinner party, a whole leg of lamb is hard to beat. As a nod to tradition, it is served with a raw cranberry chutney. This not too sweet yet refreshingly fruity accompaniment wonderfully complements the warm and earthy flavours of the lamb. To round out the meal, some simple roasted root vegetables would make a lovely pairing. Carrots, parsnip, celery root and kohlrabi are all great seasonal options.

1 12-oz bag fresh cranberries 3 tangerines 6 tbsp granulated sugar ¼ cup minced shallot 2 tbsp chopped fresh mint leaves 1½ tsp minced fresh ginger 2 tbsp finely ground dark-roast coffee 2 tbsp ancho chili powder 2 tbsp dark brown sugar 1 tbsp smoked paprika 1 tbsp kosher salt 1½ tsp ground cumin 4½ lbs bone-in leg of lamb, tied around its width at 1-inch intervals 1 tbsp grape seed oil, plus extra for greasing baking dish Start by making cranberry chutney.

Pulse cranberries in a food processor until coarsely chopped. Transfer to a large bowl.

Finely grate 2 tsp of tangerine zest.

Peel, segment and coarsely chop tangerines and add to cranberries along with zest, sugar, shallot, mint and ginger.

Stir together until well combined. Cover and set aside at room temperature for at least 2 hours before serving.

While chutney sits, make lamb. Start by combining coffee, chili powder, brown sugar, paprika, salt and cumin in a bowl.

Preheat oven to 350°F. Place leg of lamb in an oiled roasting pan before rubbing with 1 tbsp oil and massaging spice mixture all over the meat. Let stand at room temperature for 30 minutes.

Carve lamb and serve with raw cranberry chutney. Serves 6 to 8.

5 6 n o v e m b e r 2 0 1 8 / westernliving.ca

Gutter Credit

Roast lamb in middle of preheated oven until an instant-read thermometer inserted in the thickest part of the leg registers 135°F (about 1½ to 2 hours).

Transfer roasted lamb leg to a cutting board and let rest, uncovered, for 25 minutes.

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WLFOOD // a very modern holiday

Cranberry Chutney, recipe on page 56.

BEET AND LICORICE SALMON GRAVLAX A popular appetizer of Nordic origins, gravlax usually consists of fish fillets cured in salt, sugar and fresh herbs. The licorice in the gravlax marinade imparts a pleasant herbal sweetness that pairs perfectly with the salmon, while the beets give the fish a stunning fuchsia hue.

See photo on page 52.

¾ cup granulated sugar ½ cup kosher salt, plus extra for seasoning ½ tsp freshly ground black pepper 2 tbsp loose licorice-root tea ¼ cup chopped fresh dill, divided 1½ lbs salmon fillet, scaled, pin bones removed, skin left on 3 tbsp vodka 1 large red beet, peeled and grated 1 small fennel bulb, trimmed and cored 1 medium kohlrabi, trimmed, peeled and julienned 1 medium yellow beet, trimmed, peeled and julienned ½ medium jicama, peeled and julienned 1 Granny Smith apple, trimmed and julienned 1 lemon, juiced, divided ⅔ cup sour cream 3 tbsp yuzu juice ¼ cup brewed licorice root tea, cooled to room temperature Rye crispbread, for serving

Here, humble and homely polenta is transformed into a vibrant green showstopper side you might just find yourself making over and over again. Because this recipe has only a handful of ingredients, sourcing and cooking with the best you can find makes all the difference to the final dish. ½ lb mixed green leaves, such as kale, spinach or Swiss chard, coarsely chopped 2 garlic cloves Salt, to taste ½ cup extra-virgin olive oil, divided 8 cups water 2 cup coarse or fine-ground polenta ¼ cup mascarpone cheese Freshly ground black pepper, to taste 5 8 n o v e m b e r 2 0 1 8 / westernliving.ca

Place garlic cloves in a medium saucepan and fill with water.

Bring to a boil over high heat, season generously with salt and stir in greens. Blanch uncovered until greens are tender (about 1 minute). Strain, discarding water, and allow greens and garlic to cool a couple of minutes. Once cool enough to handle, place garlic in a food processor and squeeze out as much water as possible from greens before also adding to the food processor.

Add a pinch of salt and ¼ cup olive oil and process, occasionally stopping to scrape down the sides of the processor, until a fairly smooth paste forms. Transfer to a bowl and set aside.

Bring 7 cups water and 1 tsp salt to a boil in a medium saucepan over high heat. Gradually whisk in polenta. Keep whisking until polenta starts to thicken. Reduce heat to low and cook, uncovered, stirring occasionally until polenta is creamy and tender (about 40 minutes for coarse polenta and about 20 minutes for fine polenta). Stir in remaining ¼ cup olive oil and greens purée before removing saucepan from heat and stirring in mascarpone cheese. Season to taste with additional salt and black pepper. Serve while warm.

In medium bowl, stir together sugar, salt, pepper, licorice tea and 2 tbsp dill. Scatter half the sugar mixture in a wide line down centre of prepared dish. Place salmon fillet on top, skinside down, and sprinkle with vodka before covering with remaining sugar mixture. Place grated beet on top of sugared flesh side of fish. Wrap tightly with plastic wrap, lining the baking dish, and allow to cure in refrigerator for 2 days, flipping fish over after 24 hours. Unwrap fish, rinse off beet and sugar mixture under cold water and pat dry with paper towel.

About a half hour before serving, make coleslaw.

Using a mandolin or a sharp knife, slice fennel crosswise into paper-thin slices. Place in a bowl along with kohlrabi, yellow beet, jicama, apple and remaining 2 tbsp dill. Season with a good pinch of salt and juice of half a lemon. Toss to combine and set aside.

In a small bowl whisk together sour cream, yuzu juice, tea and remaining lemon juice. Season to taste with salt.

To serve, slice cured salmon very thinly across fish on the bias, taking care to leave behind skin.

Place some crispbread on serving plates, and top with coleslaw and a drizzle of sour cream dressing. Pile or fan slices of salmon alongside coleslaw and serve right away. Serves 6.

Gutter Credit

GREEN POLENTA

YIELD: 6 to 8 servings PREP TIME: 45 minutes COOK TIME: 40 minutes WHEN TO MAKE IT: The green purée may be made a couple of hours ahead of when you plan on serving it. Finished green polenta is best made right before serving.

Line a baking dish large enough to hold salmon fillet with a double layer of plastic wrap, leaving lots of overhang.

WLFOOD // a very modern holiday

CHOCOLATE SOUFFLÉ CAKE WITH PARMESAN CREAM This intense chocolate cake is the perfect canvas on which to showcase any variety of toppings. However, paired with a cloud of parmesan cream and crisp parmesan tuiles, you’ll have an unexpected sweet and salty ending to your meal.

12 oz bittersweet chocolate, chopped ¾ cup unsalted butter, cut into pieces 1½ tsp vanilla extract ¼ tsp salt ¾ cup granulated sugar, divided 6 large eggs, separated into yolks and whites, at room temperature 2 tbsp all-purpose flour 2 tbsp raw cocoa powder 1¼ cups finely grated parmesan cheese, divided, plus extra for garnish 2 tbsp cocoa nibs 1½ cups whipping cream 2 tbsp confectioner’s sugar 6 0 n o v e m b e r 2 0 1 8 / westernliving.ca

Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom with a round of parchment paper and butter paper. Set aside.

To make chocolate soufflé cake, start by placing chocolate and butter in a heatproof bowl and melt over a double boiler until smooth. Set aside until mixture has cooled to room temperature. Whisk in vanilla, salt and 6 tbsp sugar until combined. Whisk in egg yolks, one at a time, until well incorporated.

Whisk in flour and cocoa powder.

In a stand mixer fitted with a whisk attachment, whisk egg whites at medium speed until they hold soft peaks. With mixer running, add remaining 6 tbsp sugar one tablespoon at a time, mixing at least 30 seconds between additions. Increase mixer speed to medium high and whip whites until glossy and they hold stiff peaks.

Whisk a quarter of egg white mixture into chocolate mixture. With a rubber spatula, fold in remaining egg whites until no white streaks remain. Pour into prepared springform pan and gently spread into an even layer. Bake until top is puffed and cake is

To cut some of the intense richness of this dessert, macerate some berries in a little sugar and add a splash of orange liqueur.

pulling away from the sides of the pan (about 35 to 40 minutes). Transfer to a wire rack and let cake cool completely in pan to room temperature. Cake will collapse in the centre and crack as it cools.

For parmesan tuiles, line two large baking trays with parchment paper. With 1 cup parmesan cheese, form tablespoons of cheese into thin circles (or whatever shape you fancy) onto parchment, leaving about 2 inches between piles.

Sprinkle cheese piles with cocoa nibs.

One baking tray at a time, bake until cheese is golden brown and lacy, about 5 to 10 minutes. Keep an eye on tuiles, as they can burn easily. Let cheese tuiles cool on baking tray.

When ready to serve, whip cream and confectioner’s sugar to stiff peaks before folding in remaining ¼ cup parmesan cheese. Unmould cake and place on a serving plate. Mound whipped cream mixture in centre of cake and garnish with shards of parmesan cocoa tuiles and an extra sprinkling of grated parmesan cheese if desired. Serve immediately.

Serves 12.

Gutter Credit

YIELD: 12 servings PREP TIME: 1 hour COOK TIME: 1 hour WHEN TO MAKE IT: Cake may be made up to one day ahead, kept in its baking pan, wrapped in plastic wrap and kept at room temperature. Unwhipped parmesan cream may be refrigerated for up to one day before being whipped. Parmesan tuiles are best eaten the day they are made but can keep in an airtight container for up to 6 hours.

14TH ANNUAL

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WLTRAVEL // the check-in

BOOZY IN BAVARIA

Gin Is In Schnapps may be Germany’s highest-proof export, but gin is the spirit of choice for Bavarian cocktail nerds. Locally distilled labels like Monkey 47 (infused with botanicals from Germany’s Black Forest) line the bar at hot spot 1 Zephyr alongside piles of fresh fruit, jars of vanilla pods and bunches of herbs. The drinks here sound insane on paper—the Belle Air pairs gin with Granny Smith apples, milk and lemon; the bourbon-focused Nice Guy includes jalapeno tincture and banana—but in a glass, it’s magic.

2 Couch Club wears its passion for the juniper on its sleeve, too, with more than 170 gin varieties in stock and an extensive list of tonics to match. Lean into the living-room vibe here: cozy up on a vintage armchair between foosball matches and order up some pizza to fuel a late night on the town.

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American Dreams Though the U.S. of A. may not be impressing the world with its politics of late, its bar culture clearly still has clout. 3 Zum Wolf’s name may be a play on the German toast Zum Wohl (to your health), but the unassuming bar is actually an ode to the American South, with a curated selection of bourbons and an Etta James-heavy soundtrack to match. Sip a Kentucky Lightning, made with wood-infused Bulleit, honey and bitters here, unless you need a booze break, in which case, skip over to sister room 4 Wolf’s Farmacy, Munich’s first soda bar, for a wholesome New York-style egg cream (though if you change your mind about imbibing, barrel-aged drinks like the Drambuie-with-whisky Smoked Rusty Nail are at the ready). Prefer your Americana with a Miami Vice twist? Hit up the High, where flamingo-pink walls, palm trees aplenty and a turquoise marble bar set the stage for a flurry of flamboyant high-end highballs: think a lime-green Basilisc with gin, basil, apricot and olive oil; the Mezcal Mary; or a Farang Mule topped with beetroot foam.

International Appeal America isn’t the only foreign entity to inspire Germany’s best bartenders— plenty of other international influence has worked its way into the scene. Visit Cuba by way of Munich at the delightfully old-school Havana Club, which has been open since the ’80s and has built a pleasing patina on its brass and mahogany surfaces. The bartenders traffic in the classics here, whipping up a rum-heavy menu of fresh mojitos and mai tais. For some Italian flair, there’s always the Negroni Bar, a dark and cozy wood-lined space that calls itself an “American bar” but specializes in a certain Italian cocktail: try the East Negroni, Negroni Inverno, Negronissimo or anything else from the long list of Campari-centric spinoffs.

Barguide München

b y S ta c e y M c L a c h l a n

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Oktoberfest may be over for another year, but beautiful Munich has more on offer than just swinging steins and pretzel towers, anyway. For a Bavarian booze-up of a whole different nature, the city’s burgeoning cocktail culture awaits, happily delivering a place for reverie, jocularity and just a splash of gregariousness. Prost!

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WL Condo spotlights Vancouver’s most stylish small-scale spaces, from luxury penthouses in Coal Harbour to restored vintage townhouses in Mount Pleasant, and everywhere in between. You’ll also find hot furniture trends, space-saving tricks, designer advice and insider neighbourhood guides in every issue, helping readers make the most of city life.

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WLTRAVEL // the check-in

Historic Hit

5 6 Cold Drinks, Hot Tunes Founded by an architectturned-mixologist, the bright and airy Bar Garçon serves up an ever-evolving drinks menu—featuring options like the Renaissance, which mixes homemade rhubarb syrup with Campari, gin and Prosecco— and an ever-growing collection of records that pair well for an unstuffy date night.

Getting There

7

6 4 n o v e m b e r 2 0 1 8 / westernliving.ca

Where to Stay If it’s good enough for the Queen (and P Diddy), it’s good enough for us: Kempinski’s 7 Hotel Vier Jahreszeiten opened in 1858 and has hosted a gaggle of royals and celebs ever since (including Archduke Franz Ferdinand). But even us common folk can feel like VIPs here, whether snuggling up post-bar-crawl into a pile of down pillows or living it up with an afternoon tea service in the high-ceilinged lobby, featuring piles of pretty petits gateaux and tartes made in-house.

Lufthansa’s daily direct flights from YVR to Munich are now offered on the Airbus A350, which might just be the most pleasant flying experience of our lives. Improved cabin pressure means no swollen legs, an LED light system fights jet lag, and first-class seats fold all the way flat so that you can actually catch some shut-eye en route (after a couple of glasses of riesling, of course). The plane’s got stellar eco cred, too (releasing 25 percent fewer emissions), which means you don’t have to feel too guilty about popping over to Munich for a nightcap.

Die Goldene Bar: A.T. Birkenholz; Eisbachwelle and hotel: Hotel Vier Jahreszeiten

Even if modern art isn’t your jam, the Haus der Kunst museum is worth a visit for 5 Die Goldene Bar alone. It has an unpleasant history as a former Nazi watering hole, but today it’s a hopping museum café and a nightlife spot that’s open to all. Striking gold leaf treatments, vintage lighting and handpainted maps line the walls—as fascinating as the exhibits in the attached gallery—and are paired with contemporary long white tables; the drinks menu similarly puts modern twists on classics. (The circa-1930s Blood and Sand, traditionally made with orange juice, features a “crown of orange foam” in its 2018 interpretation.) Swing by the 6 Eisbachwelle after a drink or two to catch the surfers riding the perpetual manmade wave in the river that flows through the surrounding park, or stick around Goldene Bar for dancing into the night.

And if you want to visit the most classic bar in all of Germany, make a quick sojourn to Schumann’s, where white-jacketed servers deliver spot-on takes on the bedrock of mixology, all the while the legendary owner, bon vivant Charles Schumann, holds court in the corner.

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The Look

SHOWSTOPPER CEILING

Bold modernist arches create a statement overhead.

6 6 n o v e m b e r 2 0 1 8 / westernliving.ca

designed By

Jennifer Heffel, HB Vancouver

Interior designer Jennifer Heffel kept things simple in this Vancouver living room, favouring a clean and classic style that would let the exceptional art collection shine. Overhead, however, it was a different story: supporting the high, arching ceiling are striking half-circle steel beams that look like works of art in their own right. “They were originally designed by the architect as a more traditional scissors truss; we pared back the design to give them a more contemporary style,” explains Heffel. “I think we can learn that when we design using restraint, symmetry and sophistication with an appeal to antiquity, we create something timeless.”

Ema Peter

WL // trade secrets

FEATURING

B E E F C A R PA C C I O peppercorn-crusted, dijon aioli, capers, grana padano, crostini.