This striking Vancouver kitchen from Atelier Fēn was inspired by the Aman Tokyo hotel.
Combine the Merit Kitchens’ standard modern Mare Street door style in Snow with brushed gold hardware on the kitchen and breakfast nook cabinets to complement this modern farmhouse look.
Create a clean look by selecting maple wood base cabinets in the Athens door style, finished with a rich Espresso stain.
Enhance the kitchen with Prairie School Flat doors in Alder wood, finished in Seaside Timberwood stain, for a refined and natural aesthetic.
Elevate a contemporary kitchen design by incorporating elegant fluting on the island and brushed chrome accents; the transitional Lexington Flat doors fit in beautifully.
Beauty on the inside. And out.
El Gato Gab Gab, Vancouver’s new cocktail bar, serves bold Mexican bites, slushy drinks and pure cat’s meow vibes.
61 A TASTE OF TAIWAN
Vancouver’s Tiffy Chen shares recipes to bring Taiwanese street food to your kitchen.
66
WINTER CITRUS EXTRAVAGANZA
White-washed wood and cozy design bring fresh charm to this rustic cabin.
Discover squishy seating, glowing portable lights and standout West Coast design finds—plus fresh store openings to keep you in the know. 16
Mike Seymour’s Sfossils transforms glaze into glow, turning ceramics into radiant art.
19 KITCHENS & BATHS SPECIAL 2025
Soak up these inspiring ensuite retreats and kitchen designs that strike the perfect balance of beauty and function. From spa escapes to bold textures and smart storage, these designers’ tips will help you make a splash with your next reno.
46 PITCH PERFECT
Designer Stephanie Brown reimagines a 1960s Palm Springs bungalow with sleek lines, neutral tones and timeless charm.
This winter, put these citruspacked dishes to the zest—from tangy shrimp to lemony scones.
GETAWAYS
75
ISLAND HOPPING
San Juan Island vineyards, Comox Valley healing caves and seaside brunches—three island destinations, one perfect weekend getaway. PLUS 82 MOOD BOARD
From boutique hotels to globetrotting finds, here’s what inspires Studio Roslyn.
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Imagine. Plan. Build.
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Heart and Home
A few months ago, I was visiting Calgary to help my niece Grace prepare for an upcoming ballet exam. It’s been more years than I care to admit since I was in her (pointe) shoes, but it was such a hit of nostalgic joy to coach her through her routines and see how much she loved moving to the music. Even her bouncy poodle-mix Winnie got in on the action, jumping in and out of Grace’s path as she danced back and forth from her makeshift barre.
And the place we chose to run through it all? The kitchen, of course—where the whole family inevitably gravitates, whether it’s mealtime or not. (The island also happened to be the perfect barre height.) Our kitchens are where we cook and bake, yes, but they’re also art stations, homework corners, cocktail bars, conversation hubs... and even sometimes dance studios.
It’s always a pleasure to dig into our annual kitchens and bathrooms feature and discover both elegant and practical ideas from designers about how to make these spaces into the multitasking hubs they’re meant to be. From sharing smart storage solutions to reinventing the backsplash to protecting your hardwood oors from water, each tip is made to inspire your own next great design.
One of my favourite concepts in this issue came from Calgary designer Alykhan Velji, who created the primary ensuite on page 36. The narrow home features a long hallway between the bedroom and the ensuite, which Velji transformed into a covetable transition space. With a sink and bar fridge as well as a makeup station, it’s now the perfect spot for either a morning co ee or an evening glass of wine as the homeowners get ready, day or night.
And if those homeowners have a dancing 13-year-old in their midst? It could just be the perfect spot for a plié and relevé, too.
Anicka Quin , Editorial Director anicka.quin@westernliving.ca
Anicka Quin portrait: Evaan Kheraj; styling by Luisa Rino, stylist assistant Araceli Ogrinc; makeup by Melanie Neufeld; outfi t courtesy Holt Renfrew, holtrenfrew.com
starman
Starman is about imposition, it's about disturbing elements of the natural order to create something new. New, it's a meaning that is filled with trepidation yet it needs to be embraced because, new can also mean changing the status quo. If Bowie played with delineating crescendos and Starman is with and
contours, to their in a space.
Starman of and lyrical wordplay, Starman is playing with aggressive and powerful designed to impose their being in a unique space.
HOMES+DESIGN>
Spotlighting the best of architecture and design in Western Canada.
TRADE SECRETS
Designed by TANYA PETERS and RENEE STRUTHERS, Ola Hiraeth Interior Design, Winnipeg
The Look: Cabin Couture
When you think “cabin,” a dark coziness often comes to mind. But this new build on the site of a 1930s cabin in Ontario by Winnipeg’s Ola Hiraeth Interior Design and architect John Duerksen is quite the opposite: white-washed cedar tongue-andgroove boards line the ceiling, which is angled to maximize light re ection through the space.
“A drywall nish would’ve made the angles seem too stark,” says Tanya Peters, co-principal of Ola Hiraeth. “With the wood cladding, it’s intimate and cabin-like.” Finishing touches like a custom table (designed by the Ola Hiraeth team but built by Winnipeg’s Boreal Woodwork) and a cozy dining banquette upholstered in rugged, rust-coloured leather from Top Stitch Upholstery bring further warmth to the light- lled room—the perfect space for “long lingering meals and summer art projects alike,” says Peters.
Cabin Charm
The SouthBay table ($9,360) by our 2024 WL Interior Designer of the Year, Sophie Burke, in collaboration with Barter is a handcrafted hemlock masterpiece that captures West Coast nostalgia in every knot and grain. Perfect for bringing a cozy, woodsy feel into your home—whether you own a cabin or just dream of it. cfinteriors.ca
Your Time to Shine
Louis Poulsen’s classic Panthella portable lamp (from $265) has been reimagined in six fresh colours, from brass to deep indigo. Designed by Verner Panton in the 1970s, this lamp has a modern versatility that fits any room—giving your home the glow-up it deserves. lebellearti.com
Noteworthy
New in stores across the West.
By Kerri Donaldson
Glow Your Own Way
The 14p portable light ($360) by Aesop and Bocci glows like candlelight. Hand-blown amber glass, rechargeable—just pure magic. aesop.com
Ring in the New Year
TheRing-a-Date calendar ($195) by Euroway brings 1970s charm with its whimsical, rotating rings and iconic design. Functional, nostalgic and effortlessly cool. vanspecial.com
Mirror, Mirror with a Twist
Article’s Alma smoky wall mirror ($329) is far from typical. With its playful curves and surrealist flair, it turns any space into an artful statement. Hang it vertically or horizontally, and let your home reflect a little more joy. article.com
Float On
Drift away in the Twils Biggie king bed (from $16,000). Supported by two sleek central posts, this bed brings an airy, floating feel to any room, like sleeping on a cloud. Just remember—you’ll have to come down from that cloud eventually. inspirationfurniture.ca
Unit 106, 1551 Broadway St., Port Coquitlam, BC V3C 6N9 Office: 604 949 3046
Unit 3, 1010 Yates Street,Victoria BC, V8V 3M6 Office: 250 419 7272 (Enter from Johnson St.)
VANCOUVER
VICTORIA
Naturally Lit
The Tempus LED sconces ($941 each) offer a subtle touch of organic elegance to your walls. Available in walnut, dark-stained walnut and white-washed oak, these fixtures evoke the tranquility of a forest, no mosquito repellent needed. lightform.ca
Stone Serenity
Vancouver designer Jean-Claude
LeBlanc’s JCL stone incense burner ($635) is an artful take on timeless decor. Sculpted from travertine and grey marble, this rock star houses a stainlesssteel holder that fits most incense sticks, adding an air of sweet-smelling sophistication to any space. providehome.com
New Shops, Rooms + Spaces
By Kerri Donaldson
CALGARY
King Living
A Glowing Tribute
Matthew McCormick’s latest creation, the Ben table lamp (starting at $2,800), is a charming ode to childhood wonder. Named after his son, this piece juxtaposes organic stone and glass forms, inspired by the simplicity of Dutch peg dolls. Locally designed and hand-crafted, each lamp is one-of-a-kind and ready to light up a room. matthew mccormick.ca
King Living expanded with a new showroom in Calgary in bringing its Canadian total of three, Vancouver. Known brand of sophistiadaptable furniture— top-selling modular and customizable King Jasper and Neo sofas—the Australian brand bring contemporary design into Western Canadian homes. 306-100 Anderson Rd SE,
August, its Canadian footprint to a total of three, including Vancouver. Known for its own brand of cated, furniture— like its modular and customizable Cloud, and Neo sofas—the Australian brand continues to bring design into Western kingliving.ca
Your Shelf, Your Way
The Orb bookshelf ($2,265) is your storage design playground. With a rich walnut stain and a unique, rotatable, stackable form, it lets you build, spin and customize to make it truly yours. roveconcepts .com
Japanese-born brand dating back to by the founder’s grandson, Lojel has opened its fi rst Canadian flagVancouver’s West 4th Avenue. This 1,800-square-foot store is a go-to for sleek, travel essentials like minimaland organizers, perfect for city globe-trotters alike. 2183 W ca.lojel.com
A brand back to 1989 and led the founder’s has its fi rst Canadian flagship on Vancouver’s West 4th Avenue. This store is a go-to for sleek, eco-friendly travel essentials like minimalist luggage and for dwellers and alike. 4th Ave.,
Reduxwood West
West has launched a new, showroom in North Vancouver. The features an in-house studio where the team custom-makes furniture like live-edge dining tables co ee tables, highlighting their unique o ering clients a chance to see the craftsmanship up close—just be sure to book an appointment fi rst. 340 Lynn Ave., reduxwood.com
Reduxwood West has launched a new, larger studio showroom in North Vancouver. The space features an in-house studio where the team custom-makes furniture like tables and bespoke co ee their designs and o clients a chance to see the up be sure to book an fi rst.
So-Squish-tication
Poltrona Frau and British artist Faye
Toogood team up to bring playful luxury to your living room with the Squash armchair ($11,280). Bold and inviting, this armchair, wrapped in rich leather, is designed for pure comfort; it practically begs you to sink in. livingspace.com
The Secret Ingredient to Creating the Perfect Kitchen: Bosch
The perfect appliance can elevate your kitchen from average to exceptional
Selecting the perfect appliances for your kitchen requires a thoughtful balance of innovation, design and functionality. Choosing a brand that excels in these areas ensures a kitchen that serves as the ideal space for cooking, gathering and entertaining.
When it comes to selecting a refrigerator, configuration and storage capacity are paramount. The Bosch 800 Series French Door Bottom Mount Refrigerator exceeds expectations on both fronts, offering ample refrigeration and freezer space alongside customizable temperature-controlled zones. Bosch’s state-of-the-art Refreshment Center™ further elevates this appliance with a sophisticated glass drawer that functions as a wine cellar. Designed to keep beverages— from champagne to soda—visible and easily accessible, this feature allows for precise control of temperature and humidity to maintain optimal storage conditions.
This 36-inch refrigerator integrates seamlessly with modern living through the Bosch Home Connect™ app, enabling users to adjust temperature and lighting or run diagnostics, all from a smartphone. Combining advanced technology with thoughtful design,
it’s a refrigerator built to enhance the heart of your home.
Induction cooktops are rapidly growing in popularity in Canada, driven by their energy efficiency, quick heating capabilities, and precise temperature control. The Bosch 800 Series Induction Range is a kitchen powerhouse, seamlessly blending optimal heat distribution, sleek design and precise temperature control. Its warming drawer keeps dishes perfectly heated for late arrivals, ensuring a flawless dining experience.
This commitment to innovation extends beyond cooking to Bosch's dishwashing solutions. Ranked the #1 dishwasher brand worldwide for eight consecutive years by Euromonitor International Limited, Bosch continues to lead with exceptional quality. The Bosch Benchmark Dishwasher, also recognized as the top brand by Consumer Reports, incorporates advanced features like CrystalDry and PowerControl Spray Arm technologies for a superior clean. With thoughtful details such as an interior light, water softener, time display, whisper-quiet performance, customizable cycles and a third rack, it handles everything
from delicate glassware to heavyduty pots with effortless ease. If coffee is your love language, why not indulge in the best? The Bosch 800 Series Fully Automatic Espresso Machine offers over 35 beverage options, including 22 exclusive CoffeeWorld recipes, each of which can be easily customized to your preferences using an intuitive touch display. This allows you to adjust settings for everything from the strength of your coffee to milk texture, ensuring every cup is made exactly to your taste. The Calc’n Clean function simplifies maintenance by combining cleaning and descaling in one step. From bold espressos to creamy cappuccinos, enjoy barista-quality coffee at home.
Ready to create your Bosch kitchen? Visit bosch-home.ca to explore the suite that enhances your quality of life.
Connect on @BoschHomeCA and @boschhomecanada
LET THERE BE LIGHT
Mike Seymour pushes the boundaries of ceramics with Sfossils.
By Dani Wright / Portrait by Pooya Nabei
Artist Mike Seymour’s process for the ceramics arm of his latest endeavour, Sfossils, started with a mistake. “I thought that everybody was making their own [ceramic] glazes,” he says with a smile. But that misbelief led to innovation, with Seymour pushing the limits of what his glazes can do (they can act as a glue, for example). “Glazed flaws were way more interesting than the perfected ones,” he says.
Seymour studied architecture at the University of Manitoba in Winnipeg (“because it’s art, but employable”) but instead of joining a firm after graduating, he began working with metal, glass, ceramics and, notably, lighting as an artist. For over a decade, he was a designer for famed Vancouver-based lighting company Bocci, where he specialized in large-scale installations. Simultaneously, Seymour began working with ceramics for public art pieces, but it wasn’t until he bought his own kiln that his experimentation with glazes intensified—and everything seemed to click.
Sfossils bridges the world of artistic sculpture with functional objects: ceramic pieces that are so delicate they appear translucent, and thus become an ideal medium for light itself. His debut design was a dramatic floor-to-ceiling ceramic chandelier, called Paean, installed in the Villa Bagatti Valsecchi at Alcova, an annual design exhibition that was part of Milan Design Week 2024. (It was since acquired
Feeling Lit
Artist Mike Seymour’s c eramic glazes obscure and reveal light through their organically crackled textures.
by the villa and is now part of its permanent collection.) “First Light,” his latest launch (and the Vancouver debut of Sfossils), builds off of the textures of the Milan villa, while using space in a different way. Installed at designer Daniel Ching’s Untitled studio, the ceramic pieces radiate golden-hued light as they hang gracefully above a dining room table—though their spacing seems almost organically haphazard. And while the pieces all cast light and shadow throughout the space, Sfossils is notably not a lighting brand, says Seymour. Instead, it’s an experimental art studio. “I don’t want to be a lighting designer, so I’m not,” he says with a laugh.
Figuring out how to mount and hang the pieces was also part of the artistic process (including custom-made rigging for the wiring)—but what stands out most are those uniquely textured glazes, which range in colour from sage green to bone white, with organic crackling and bubbling of the surface that shifts the colour when exposed to light.
While Seymour has plans to create new installations and designs for Sfossils, he’s looking to collaborate with other artists, too. “This is a long-term exploration... Making the work is the easy part. It’s the narrative and the concept and figuring out how it fits in— that’s the hard part,” he says.
Art Design Nature
Blurring the line between home and gallery, artist designer Sabina Hill’s Live-in Gallery presents her new solo work, Sea Forest Collection. View the artwork in a domestic setting providing context for how it can be displayed and enjoyed.
This unique live-work space includes a private guest suite for those who wish to live with her art in a truly immersive experience.
Shine On Sfossils’ latest installation, “First Light,” at the Untitled space in Vancouver.
left: Giant Pacific Octopus Nine
Gallery & Studio
Francis Peninsula Rd Madeira Park, BC Canada
Meaningful Design to Inspire People’s Lives
LE CHIC BOHÈME COLLECTION
BAR - JARDIN EMERALD
KITCHENS & BATHS SPECIAL 2025
How do you save the hardwood in your bathroom? Where’s the best spot for storage in the kitchen? Can your space be as practical as it is beautiful? Turn the page for the best advice from the West’s top designers for your kitchen and bathroom plans in 2025.
By Kerri Donaldson, Alyssa Hirose, Stacey McLachlan,Anicka Quin and Dani Wright
Meet in the Middle Don’t overlook transitional spaces for their potential, like this hallway between the primary bedroom and ensuite from Alykhan Velji Design More on page 36.
Keep It Up
The recessed wood ceiling helps define the large space and keeps it from feeling overwhelming. “It’s almost the same effect as an area rug in the living room,” says Finkleman. The cedar beams aren’t structural, but look as though they could be—as if the inner workings of the home have been exposed.
A little practicality can be beautiful.
Designer Melanie Finkleman of Hazel and Brown wasn’t creating a show kitchen for her client—this space needed to do some heavy lifting. “She’s a registered holistic nutritionist,” says Finkleman. “A functional kitchen is everything to her. She wants to have the space to prepare healthy meals for her family.” Finkleman brought in a farmhouse-modern design (warm flat-grain white oak millwork, honey-bronze cabinet hardware), centred on a marble-topped island “as large as the space could handle,” as per the homeowner’s wishes. Finkleman spent a long time tracking down the right slab for the space and, in the end, she chose a piece of Calacatta marble, with a durable TuffSkin finish on it to prevent staining and scratching—but to make the island even more practical, she suggested they incorporate a walnut butcher block at one end. “It’s both aesthetic and functional,” she says. “It’s a built-in cutting board, which they use on a regular basis. But visually, the island would have felt too massive in the space with just the marble slab—it really helps with the scale.”
Ema Peter
Pattern Play
The backsplash behind the range includes two different tiles. There’s a decorative, hand-painted terracotta tile from Walker Zanger that was on the homeowners’ wish list from the start. “They loved the hints of blue and real earthiness to it,” says Finkleman. The brick tile above it, a Moroccan zellige tile, is seen throughout the kitchen. “It’s an ode to the farmhouse-modern design,” she says. “There’s a lot of warmth and texture to it.”
All About the View
Because Tomlenovich has an open-concept kitchen and dining area, she chose integrated appliances and an all-oak look for the cabinetry, including the handles.
“We wanted it to look like furniture, so when you’re sitting at the dining table, it doesn’t feel like your typical kitchen,” she says.
Concrete Plan
Use a bold backsplash for a statementmaking border.
Designer Marianna Tomlenovich starts every project in the kitchen, and when the time came to design the heart of her own home in Coquitlam, B.C., she knew the space had to be ready for entertaining guests, rolling out scratch-made pasta and handling the occasional wine spill. “We wanted it to be bulletproof,” she says with a laugh. So, the founder of Tomlenovich Design opted to use a striking Calacatta Viola marble for the kitchen’s backsplash, and a hardier Cristallo quartzite for the countertops. (While marble is beautiful, she explains, it can scratch and stain over time.) And because it was her own space, there was room for experimentation. “As designers, we always want to push the envelope—I had to do something we’ve never done before,” she says. The marble perimeter was born: a simple but dramatic frame around the hood fan area. It’s an extra hit of that gorgeous stone, and a wow-worthy focal point of the kitchen... almost as irresistible as fresh pasta.
Besides the marble and quartzite, there’s a third sneaky material that adds a subtle, natural quality to the kitchen: microconcrete. It covers the hood fan, and the dining table (a thrifty outlet find by Tomlenovich) was refinished in it to hide existing flaws.
Bring in contrast with both colour and texture.
“The client had a very clear vision from the beginning,” says Sha Wang , founder of Atelier Fēn . “They were really inspired by the Aman Tokyo Hotel, so we tried to create a sense of hospitality.” Wang accomplished a resort-like atmosphere by integrating opposing textures and colours in the space: uting in the warm, veneered white oak cabinetry, on the custom hood vent and in the ribbed, rich black base of the kitchen island provides contrast with at-faced lower cabinetry and Mont Blanc slab marble counters. The rounded edge of that island lends softness, as does the marble, which is also used as a statement backsplash behind the stovetop that reaches up to the ceiling. “We really played with dark and light to bring a little bit more complexity into this space,” says Wang. It’s a balance that anchors the kitchen in the client’s original vision: an escape in the comfort of home.
Pack and Play
The homeowners, a family of four, required ample pantry storage but wanted to keep the vibe oh-so-minimal. Wang and her team at Atelier Fēn added full-height pantries (left and right of the oven) with pullout units.
Feeling Lit
The sculptural, triangular chandelier by Apparatus Studio that hangs above the kitchen island adds visual interest while also providing lighting for kitchen prep.
Finishing Touch
Textured plaster walls and a covered hood vent keep things from looking “too shiny and new, and the plaster gives it a nod to old-world charm,” says Ashmore.
Yes, you can embrace more than one design style.
The family of ve who lives in this striking reno from Project 22 is a lucky one: this transitional kitchen combines the best of contemporary and traditional design to create an inviting, big-hearted hub. The contemporary farmhouse table from Vancouver’s Lock and Mortice (paired with Hiroshima chairs from Inform Interiors) is pure modernism... but across the room you’ll nd a charming custom storage hutch with doors that reference the existing arched doorways of the house. In between, classic grey-and-white marble lines the counter—and splashes up onto the wall—complementing on-trend dove-grey shaker cabinets and aged white oak millwork. P22 principal Denise Ashmore has found a sweet spot between design movements—a look that’s timeless.
Spills and Thrills
The banquette is upholstered in indooroutdoor fabric. “It’s really hard-wearing,” says Ashmore. “With three kids, it needs to be.” The leather bar stools, from CF Interiors, are similarly wipeable and hardy.
The Light Stuff Allied Maker pendant lights hang over the marble-topped island, while the kitchen table is highlighted by a Lambert and Fils fixture.
Think outside the island for clever storage.
This pretty pink space wasn’t the rst project that Jamie Hamilton and Greer Nelson had worked on for this particular client, but it was perhaps the tallest order: “The idea was to create her dream kitchen,” Nelson says matter-of-factly. The two principals of Vancouver-based Oliver Simon Design were tasked with renovating a cold, boring room into a hyperfunctional workspace for a client who is both a baker and an artist. That meant challenging conventional storage, letting nothing stand in the way—not even a door. The duo eliminated a swinging door in the corner of the kitchen and put in a baking pantry to pack with our and sugar, creating more counter space in the process. Then, they chose a garage-lift shelf for the island: it perfectly ts the homeowner’s stand mixer, pops up to counter height when in use, and then tucks gracefully away. “It’s all easily accessible right when she needs it,” Hamilton notes. The setup could inspire jealousy in even amateur bakers. The marble backsplash with plenty of movement and that delicate pink paint appeal to the client’s creative side, too. “That made it more interesting, more dynamic and more re ective of her,” says Hamilton.
Think Pink
Balancing Act
To celebrate the stunning marble and splash of pink, the rest of the kitchen was kept fairly neutral. Warm oak cabinetry, a black dining table from Sundays and a minimal pendant light from Workstead complement the space’s more conspicuous features.
The blushing hue (SherwinWilliams’s Cabbage Rose) for the kitchen island was drawn from the veining in the Calacatta Vagli backsplash. And, being an artist, the homeowner wasn’t afraid get colourful: “When you get a chance to use some colour— and you have a client that’s willing to do it—you go for it,” says Nelson.
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The spacious bathroom allowed for an atypical setup: the mirror leans on the counter beside the sink, so when someone enters the powder room, the lights are the first thing they see, and not their reflection. “There’s lots of room beside the sink to stand there,” she says. “It was nice to be able to do something different.”
Magic Mirror
Even a contrasting design needs connection.
The dark powder room is a point of contrast to the rest of this bright and beautiful Whistler vacation home designed by Project 22 —which is just the way principal Denise Ashmore likes it. “It gives you just a minute to breathe,” she laughs. But even a hideaway needs some connection to its context, so the same exterior cladding that wraps the house lines the wall here behind the o -set mirror, and the Fior di Bosco marble countertop matches the stone surface in the kitchen... though you might not realize it at rst glance. “It’s a material we’ve used a few times, but it always looks di erent. Sometimes it’s beautiful veins and warm tones, sometimes it’s really dark or really light,” says Ashmore. “It’s a bit of a unicorn slab.”
Triple Threat
A trio of Rich Brilliant Willing sconce lights dots the wall above the Blu Bathworks sink.
Hide plumbing behind strategic architecture.
Knock It Down
There were plenty of tricky slopes and angles to reckon with in this three-storey home nestled in Nanaimo’s Old City Quarter neighbourhood. “It was quite awkward to work within the floor plan,” admits Alana Dick , principal of Ivory Design Company. The primary ensuite had a vaulted ceiling and was cornered against multiple exterior walls, and updated building codes made the placement of essentials (like plumbing and a soaker tub—both equally important for the bath-loving homeowners) a bit of a puzzle. So, the designer placed the tub in the lowest part of the room and built out ledges along the walls. The modest ceiling height still feels expansive for anyone sitting in the bath, and the tiled ledge hides away the pipes, with only the sleek, minimal faucet peeking out. Bonus: the shelf created by building out the wall holds art, candles and other soothing bathtime essentials, and the angle keeps things cozy. It may have been a functional necessity, but it looks like a stylistic choice. “We made it into a feature,” Dick says.
During the reno, the Ivory Design team removed a wall that separated the bathroom from a walk-in closet. The new walkthrough closet, painted in a serene green, has just as much storage, and the space feels brighter.
Mixing Materials
There’s lots of white in this bathroom, but plenty of texture, too: there’s vertical shiplap, hexagonal floor tiles, square shower tiles and subtly veined marble countertops. Dick recommends mixing patterns when a colour palette leans monochrome. “It adds interest,” she says.
Curves Ahead
While the Scandinavianinspired design features plenty of classic angles— that lofted ceiling, the minimalist millwork—Velji was careful to bring in curves, too, like the Kohler bathtub and the mirror for the makeup station.
Smart Storage
The bar cart from Ikea is an unexpected choice for a bathroom, but it provides an elegant storage solution—and with its warm brass finish, offers a little nod to traditional design in a more modern space.
Straight Line Design
The matte-black tile near the back of the shower highlights where the linear drain is, turning a functional element into a design element (while tying in with the black plumbing fixtures). The niche area in the shower not only serves as a much-needed shelf for shampoo and body care items, it also makes for a dynamic design: “In a large shower like this one, it helps to break up the wall, and creates a moment of visual interest,” says Velji.
Don’t forget about transition spaces outside the ensuite.
Because the primary bedroom and ensuite make up the top oor of this show home from Dominium, designer Aly Velji of Calgary’s Alykhan Velji Designs decided to lean into the “primary retreat” concept by maximizing every part of the space. He and his team were brought on board to help with the interior selections and millwork designs for the Scandinavian-inspired home, with elements that included an elegant oating vanity and white oak cladding on the lofted ceiling. And rather than overlook the transitional space between the ensuite and the bedroom—a long hallway situated at the top of the stairs, seen above—Velji created a third working space for the future homeowners. Millwork features include a co ee station, a sink and a small refrigerator, as well as a makeup area. “Because it’s on the third oor, you don’t want to have to go up and down the stairs,” says Velji. “It’s perfect for having a morning co ee, or an evening glass of wine while getting ready.”
Establish a focal point to highlight the luxury of space.
Location, Location, Location
An outdoor shower is an often-requested feature in Maui homes (left)—and Brown worked with Vancouverbased landscape architect Ryan Donohoe of Donohoe Living Landscapes to fill the space with stony ground cover and lush greenery—the ideal tropical touch.
With a high vaulted ceiling and 250 square feet of space, this ensuite designed by Stephanie Brown of Stephanie Brown Inc. had what she calls “the luxury of space” to work with in this tropical modern farmhouse-style vacation home in Maui. “You get that dream layout where everything’s not cramped or shoehorned in,” she says. “Immediately, our creative juices got owing.” So the Vancouverbased designer and her team got to work transforming the large space into a chic, spa-like escape by incorporating three separate bathing areas: a natural stonewalled outdoor shower, a uniquely un-enclosed indoor shower (that drains seamlessly thanks to the hidden slope of the ooring) and a freestanding tub. Of the three, it’s the tub that’s the focal point, thanks to the eye-catching beams that peak right above it. Brown notes that her client wanted the tub’s location to feel extra indulgent—and by centring it in front of 10-foot-wide windows that slide open, she created the ideal place to melt into island holiday vibes.
Phil Crozier
Texture Treasure
The flooring is travertine tile laid in a herringbone pattern, which brings additional visual interest and texture to the space.
Bathe Under the Stars
A skylight stretches across the ceiling above the Duravit Cape Cod freestanding tub, inviting in natural light during the day and allowing for stargazing at night—a quiet luxury that enhances the bathing ritual.
Create an outdoor bathing experience —without going outside.
Framing
the
Outdoors, Naturally
The bathroom walls and ceiling are clad in clear vertical-grain hemlock with a soft, light-grey wash, sourced from Stone Tile. Matte grey floor and wall tiles, also from Stone Tile, add subtle texture and ground the space in natural tones that blend harmoniously with the coastal landscape.
Built on a mossy, rocky, lichen-covered blu on an ogrid island overlooking Desolation Sound along B.C.’s coast, this home features a primary ensuite that’s as rugged and serene as its setting. Vancouver-based Laura Killam of Laura Killam Architecture (LKA) aimed to make the design feel like an extension of the landscape— a space that invites the outdoors in. “The intent was to feel like you’re almost bathing outside but still be inside,” explains Killam. Full-height sliding doors, a skylight positioned directly above the freestanding Duravit Cape Cod bathtub in White Alpin, and minimal barriers—like a single glass partition from Shodor instead of a full shower enclosure—allow for an outdoor-feeling bathing experience without leaving the comfort of indoors.
That open design paired with a restrained, natural material palette results in a calming e ect that highlights the setting rather than the details. “Using fewer materials and keeping them as natural as possible creates a calm interior where the landscape becomes the main focus,” she says.
A MoroccanInspired Retreat
Elements like warm natural oak cabinetry and creamy zellige tiles evoke a subtle Moroccan feel, creating a spa-like retreat that still feels connected to the Alberta landscape. The custom iron shower door, crafted with Moorish-inspired arches, is cohesive with the house’s overall design, bringing both elegance and functionality to the bathroom.
Outside-In Design
Southwest-facing, floorto-ceiling windows flood the bathroom with natural light, showcasing earthy greens and rusty reds that nod to the surrounding landscape and seamlessly connect the interior to the ravine views outside.
Dong Kim
Preserve warmth (and your hardwood) with a landing pad.
Incorporating natural materials—such as hardwood—in a bathroom creates a warm and inviting space, but there’s one potential drawback: hardwood doesn’t play well with constant moisture. “Hardwood in bathrooms is becoming trendy,” says Edmonton interior designer Shannon McClelland , principal of Studio Enda (The project initially began under her former firm, Ministry of Interiors, but was completed by Studio Enda.) “But it’s something that needs to be taken into consideration because hardwood can’t withstand soaking wet feet all the time.” She tackled the challenge in a novel way: an integrated Rosa Alicante marble “landing pad” between the tub and the warm oak hardwood floor is both luxurious and practical. The marble pad acts as both a moisture barrier and a design statement, blending seamlessly with the bathroom’s earthy palette and Moroccan-inspired details. The subtle curve of the pad transitions into the hardwood, removing the need for bathmats (which can often feel out of place) and allowing for a clean, minimalist look that’s more spa-like than your typical guest bathroom.
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PITCH PERFECT
Designer Stephanie Brown brings a poorly renovated Palm Springs mid-century home back to glory for a Vancouver family.
By Neal McLennan / Photos by Phil Crozier
Great Getaway Vancouver-based designer Stephanie Brown (opposite page) stands near the main entrance of this Palm Springs home. The Pierre console table is from Kravet, and the white sculpture is from artist Dustin Gimbel, sourced from Palm Springs design shop The Backyard.
In the Open
The woodburning fireplace in the great room is original, but Brown updated the facade with fluted concrete tile and walnut millwork.
The exterior of the home (opposite page) was refreshed from its original white stucco.
Designer Stephanie Brown picked up the phone to hear an excited voice—one of her clients had just purchased a home in the Palm Springs area. The Vancouverbased woman and her husband had been looking for a house that met their somewhat tricky criteria: firstly, it had to be mid-century—not necessarily a tall order in an area renowned for embracing that design ethos. Secondly, they wanted to be in the newer community of Indian Wells, about 20 miles east of Palm Springs proper, where the architectural vibe is more Falcon Crest than Albert Frey. Oh yeah, and hopefully it would be on a golf course. It was a tall order, but when a circa-1960, 2,200-square-foot bungalow came up on the Indian Wells Country Club, they jumped... into a dated, nonoriginal hodgepodge of finishes and flooring.
Initially, they’d hoped that the reno could be a relatively simple flooring makeover, but the more the designer looked at the series of challenges the space
The
Shadow Play
homeowners picked up the vintage Wassily chairs at a consignment store as soon as they purchased the home. The artwork is from Vancouver artist Sara Genn, who’s now based in Palm Springs.
posed (a natural three-bedroom that had morphed into a two-bedroom plus den, an old-fashioned U-shaped kitchen) it was clear that a comprehensive re-imagining was the path forward. “It was clear the home had more than ooring issues,” says the Vancouver-based principal of Stephanie Brown Inc. “The kitchen and bathrooms were incredibly outdated. It would only be a matter of time until our client would want to completely replace those, so due to the ‘economy of scale’ and construction logistics, it only made sense that the whole interior be renovated at once.”
The rst step was a site visit. Amazingly, Brown had never been to Palm Springs, and she was immediately smitten with the vibrant design scene. She and her client toured around the area, getting a sense of the architecture and available materials. And while both parties loved the mid-century ethos, they were also equally clear that they wanted to avoid the kitsch that can be a toofrequent attendant of the genre. That meant no funky George Nelson atomic clocks, no chairs hanging from the ceiling and no huge pops of aggressive, electric colour.
“The goal was to embrace the lines and forms of midcentury design, while leaning into a neutral and calming colour palette,” says Brown. To that end, step one was the
Art Fantastic
The homeowners commissioned a piece from Vancouver artist Carla Tak for the kitchen (top, on millwork wall). A striking mirror from Ben and Aja Blanc, sourced from Provide, sits on the far wall.
Food styling by Lawren Moneta; photos by Seth Stevenson; prop styling by Ryan Louis
Off to Bed
For the primary bedroom (above), Brown designed a built-in headboard with a lip on it that acts as a picture rail behind the bed. The inset niche that now holds a desk (left) was once a spot for a wood-burning fireplace— unlikely to be used in a Palm Springs bedroom.
original focus of the project: replacing the dated flooring of drab ceramic cream tiles. For the main living area—now reimagined in a more open, contemporary floor plan— Brown chose large, neutral porcelain tiles to bring both serenity and easy durability to the higher traffic areas. In the primary bedroom, she opted for a very mid-century terrazzo to add some period-specific grounding; the guest bathrooms received a very clean and vintageinspired mosaic tile.
With the flooring set, Brown could move into creating a rich, textural living area—the theme of “oasis” being front of mind. Melamine millwork in a warm walnut finish, a shade or two deeper than the expected teak, grounds both the kitchen and the bedrooms, bringing a tactile comfort while having the added benefit of being naturally heat resistant in the scorching summer months. And to bring some contrast into the picture—while still honouring its MCM roots—Brown chose brass for both the lighting and fixtures throughout.
When it came to furnishings, Brown continued with the balancing act between period-faithfulness and modern-day comfort. Era-perfect are the Marcel Breuer Cesca dining room chairs and Breuer’s iconic Wassily chairs in the living room—vintage, and chosen by the client as soon as they purchased the home. MCM sofas, however, are notoriously pure of line and short of comfort, so here Brown went for a welcoming sectional from Montauk Sofa with a neutral desert-hued natural linen to help it meld into the surroundings. And, luckily, sometimes the MCM and the modern intersected seamlessly, such as Brown’s use of fluting—both on trend and mid-century authentic. You’ll find the texture in the statement fireplace with fluted tiles, the legs of the Eternity Modern dining room table and as a fabric headboard in the guest bedroom.
Finally, the walls offered the team the perfect opportunity to draw their two worlds together. Both the homeowners and Brown love the expressive colour-field paintings of Sara Genn and had purchased several pieces from Gallery Jones for their Vancouver home. As luck would have it, the Vancouver-raised Genn had recently moved from New York to Palm Springs, so arrangements were made to have a few custom pieces commissioned to help crown the new residence. It’s a fitting finish to a house that represents the homeowners’ design wish list as filtered through a desert vernacular and a midcentury ethos.
Modern Moment
The guest bedroom was designed to be flexible with two twins beds: they’re a king when they’re pushed together, or they can be separated if younger kids are visiting. The primary ensuite (above) features both terazzo tile from Ann Sacks and a zelige tile from Clé Tile.
ENTERTAINING
The best recipes, menus and wine pairings for hosts with the most.
Fresh
Squeezed
We’re ditching hearty stews and soups in favour of something with a little more zest this winter. From bright Meyer lemon scones to party-worthy sangria, these citrus recipes are the perfect way to keep winter darkness at bay (page 66).
The Cat’s Meow
A new cocktail bar and botanero in Vancouver serves Mexican eats with a twist.
By A lyssa Hirose / Photos by Sarah Annand
El
Gato Gab Gab. Read that again. The new restaurant in Vancouver’s Mount Pleasant neighbourhood has a name that necessitates a double take, and that’s by design. “When you’re talking about it to someone, they have to ask twice—like, what did you say?” Joe Casson explains. “It’s fun, it stands out, it’s playful and it’s taking a risk, which is exactly what we’re trying to do.”
Casson is the cocktail bar’s beverage director, but he is also responsible for much of the interior (he has an educational background in architecture and worked as a junior designer for a few years before transitioning to hospitality). When El Gato Gab Gab moved into the former Novella Coffee Bar space—a transition for Boxset Collective, the restaurant group that also owns Published on Main and Bar Susu—Casson says the aim was to take the new restaurant far away from Novella’s more minimal, monochromatic look. “We said, look, let’s do as much different as possible,” he recalls. El Gato Gab Gab’s bright interior is splashed in teal and burnt orange, with gold, rattan and grainy wood details. “We thought the space should reflect how our food tastes: it has to be punchy, it has to be in-your-face, but it also has to be layered,” says Casson.
Executive chef Christian Chaumont points out the obvious: “We’re not in Mexico.” So instead of mimicking authentic dishes, he’s using inspiration from his Mexican roots in combination with fresh West Coast ingredients. The chorizo con huevo, for example, came from a childhood comfort food (one of his favourites growing up was his grandmother’s chorizo with scrambled eggs). The El Gato Gab Gab version is closer to a chawanmushi, with steamed egg, juicy sidestripe shrimp and pops of ikura.
Boxset Collective’s restaurant resumé is full of award-winning, all-star restaurants, and co-founder and operating partner Cody Allmin says this new concept is laser-focused on fun. “Our company’s always been very serious in its approach to its programs,” he says. El Gato Gab Gab is less polished, more playful: “We’ve got a slushy machine; we’ve got stuff topped with ice cream.”
ONE-OF-A-KIND FINDS
Local artist Dominique St. Jean thrifted a collection of vintage mirrors and picture frames, and worked with Sarah Annand (a local photographer, and Cody Allmin’s wife) to create the art prints for the gallery wall.
STYLE SUPLEX
The subtle wrestling cat imagery throughout the restaurant gives the space a se nse of humour.
“While we’re in no way a cat-themed bar, there’s an ode to the fact that we are named after a luchador cat,” beverage director Joe Casson says.
NOT SO SERIOUS
El Gato Gab Gab isn’t the cocktail bar that takes itself too seriously; with its vibey interior and creative-yet-nostalgic menu, it’s a fresh take on a familiar concept. “It’s definitely a big shift from that ‘twisty mustache’ cocktail bar that was common in the early 2010s and faded out,” Allmin says.
SIT, STAY
Casson says the restaurant’s seating has a countryside hacienda feel—there are five different chair styles, and each one has a historic, handed-down vibe.
THROWING SHADES
Casson estimates that St. Jean used around 18 different hues to create the textured look on El Gato Gab Gab’s walls. “Luckily, the paint store is next door,” he quips.
FLAUTAS AHOGADAS
Ahogado roughly translates to “drowned” in English—“It’s smothered in salsa,” says executive chef Christian Chaumont. El Gato Gab Gab uses B.C. Dungeness crab and Asian-inspired flavours like tobiko and dashi in this whimsical dish.
SAKE C HARRED CABBAGE TACO
“We’re taking the humble cabbage and transporting it to something meaningful, both palate-wise and experiential-wise,” says Chaumont. This oft-overlooked veggie is braised in sake, grilled over charcoal and tossed in Chintextle XO sauce.
PINOY TO PIÑA According to beverage director Joe Casson, this cocktail is an ode to the Philippines’ influence on mezcal and tequila distilling. Rum, banana-infused mezcal and calamansi soda come together in this ube ice cream-topped drink (Pamilya’s D elights, the Filipino bakery next door, supplies the ube).
Photos by Sarah Annand
A Taste of Taiwan
Vancouverite Ti y Chen gained TikTok fame by reverse engineering her favourite childhood dishes from Taiwanese street vendors—and now, with her new book Ti y Cooks, we get to reap the rewards and taste this fresh take on her most memorable meals here in our home kitchens. Even if you’ve never been to Taiwan, her dishes are designed to take you there.
Recipes by Ti y Chen / Photography by Vanessa Wong
Traditional Taiwanese Chow Mein
(Gu zao wei chao mian)
Serves 2
If you were to ask my dad which of all the dishes my mom makes is his favourite, he would say Taiwanese chow mein. This recipe has been perfected and passed down from my grandma. It has the perfect combination of salty and slightly sweet and uses simple pantry condiments for the sauce. My mom made it all the time when we first immigrated to Canada because of how accessible all the ingredients were. Don’t leave out the fried shallots—they make this dish truly special.
Sauce
2 tbsp black vinegar
1½ tbsp light soy sauce
1½ tbsp vegetarian oyster sauce
1 tsp sugar
1 tsp ground white pepper
Chow mein
2 tbsp olive oil
2 shallots, thinly sliced
1 cup thinly sliced shiitake mushrooms
½ cup dried shrimp
140 g pork belly, thinly sliced
2 cups finely chopped white cabbage
½ cup grated peeled carrot
¼ cup water
1 package (180 g) fresh thick chow mein noodles
2 tbsp fried shallots (see page 63)
2 scallions, both white and green parts, cut into 2-inch pieces
Make the sauce: In a small bowl, stir together the black vinegar, light soy sauce, vegetarian oyster sauce, sugar and white pepper.
Heat the olive oil in a large wok over medium-high heat. When the oil is hot, add the shallots, mushrooms and dried shrimp and sauté for 2 to 3 minutes, until the mushrooms start to sweat. Add the pork belly and sauté until the pork is no longer pink, another 2 to 3 minutes.
Add the cabbage and carrots and mix together. Pour in the water, cover with the lid and cook for 2 to 3 minutes, until the cabbage starts to soften. Add the noodles, fried shallots and the sauce and mix well. Cover and cook until the noodles are fully cooked, another 2 to 3 minutes.
Add the scallions, increase the heat to high and sauté for another 1 to 2 minutes, until fragrant. Serve immediately.
Fried Shallots
An essential in Taiwanese cooking. Make a batch and store for up to a month.
Heat the vegetable oil in a large pot over medium-high heat until it reaches 325°F on a deep-frying thermometer. Once the oil is hot, dip a wooden chopstick in the pot. If bubbles form around the chopstick, the oil is ready.
Fry the shallots ½ cup at a time for 8 to 10 minutes, until they start to brown and crisp. Keep an eye on the shallots, as they cook quickly and can easily burn. Using a spider or slotted spoon, transfer the s hallots to a plate lined with paper towel to absorb excess oil. Repeat with the remaining shallots. Let the shallots cool completely. Transfer the shallots to an airtight container and store in the fridge.
Garlic Enoki Mushrooms
(Suan rong nen zheng jinzhengu)
When you go to beer houses in Taiwan, one of the most popular dishes is garlic enoki mushrooms wrapped in foil. Super-soft enoki mushrooms are great at soaking up the spicy, garlicky sauce. This is one of those dishes that is so easy to make. Wrap everything up in foil or parchment paper and pop it in the oven—that’s it! This pairs perfectly with a bowl of rice, or you can enjoy it on its own.
285 g enoki mushrooms
1 tbsp unsalted butter
2 tbsp garlic oil
1 tbsp vegetarian oyster sauce
½ tsp ground white pepper
1 fresh red Thai chili, chopped (optional)
Chopped scallions, green part only, for garnish
Cooked rice or your favourite noodles, for serving
Preheat the oven to 380°F. Place an 8-by-12-inch rectangle of aluminum foil (large enough to wrap the enoki mushrooms) on a work surface. Spray or brush the foil with olive oil to prevent the mushrooms from sticking.
Trim away about 1 inch from the root end of the enoki. Place the enoki in the middle of the foil. Top with the butter. Drizzle the garlic oil and vegetarian oyster sauce over the mushrooms and sprinkle with the white pepper and chili, if using. Tightly wrap to prevent any leaking.
Place the wrapped enoki mushrooms on a baking sheet and bake for 20 minutes. Let sit until cool enough to handle.
Unwrap the foil package. The mushrooms should be soft and the butter should be melted. Mix everything together and transfer to a serving plate. Garnish with the scallions and serve with rice or noodles.
This is my grandma’s secret recipe, which she perfected over decades. It may seem intimidating, but it’s seriously so easy to make! It tastes great with rice or noodles, and you can even enjoy it cold. Braised five-spice beef is a very popular appetizer at Taiwan street vendor stalls, and I’m here to bring it straight to your dining table.
3 star anise pods
6 fresh red Thai chilies, thinly sliced
1 tbsp Sichuan peppercorns
2 bay leaves
1 cinnamon stick
1 cardamom pod (optional)
12 cups water, more as needed, divided 1.125 kg boneless beef shank, cut into 4 pieces
1 cup light soy sauce
½ cup dark soy sauce
½ cup rice wine
8 garlic cloves, peeled and smashed
Chef’s Tip
For extra flavour, leave the braised beef in the sauce overnight in an airtight container in the fridge.
1 (2-inch) piece fresh ginger, peeled and thinly sliced crosswise
1½ tbsp sugar
Cooked rice or your favourite noodles, for serving
In a medium frying pan, combine the star anise, chilies, Sichuan peppercorns, bay leaves, cinnamon stick and cardamom pod, if using. Toast over medium-high heat, stirring frequently, until fragrant, 2 to 3 minutes. Transfer the spices to a small plate and let cool. Place the spices in a spice bag. Set aside.
In a large pot, bring 6 cups of the water to a rapid boil over high heat. Add the beef and blanch for 4 to 5 minutes, until the scum has floated to the top. Drain the beef and rinse with cold water. Wipe the pot.
In the same pot, combine the light soy sauce, dark soy sauce, rice wine, garlic, ginger, sugar, the spice bag and the remaining 6 cups water. Bring to a simmer over medium heat. Increase the heat to high, add the beef and bring to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 1½ to 2 hours, until the beef is soft and can be pulled apart with a fork.
Remove from the heat. Discard the spice bag. Transfer the beef to a cutting board and cut crosswise into thin slices. Serve immediately on top of rice or noodles and drizzle with the broth.
We’re combatting dreary winter days with a dose of sunshine in edible form.
WINTER CITRUS EXTRAVAGANZA
From a quick and easy chili-lime skillet shrimp that doesn’t skimp on flavour to Meyer lemon scones ideal for a snowed-in brunch, these seasonal, citrus-focused recipes are the perfect way to add some zest to the chilly days ahead.
Recipes by Julie Van Rosendaal / Photography by Mark Gibbon / Food styling by Lawren Moneta
Gingery Citrusy Sangria
Batch cocktails make gatherings easy; you could make a non-alcoholic version for kids or non-drinkers by holding back the brandy and white wine and adding some to individual glasses. This is a great use of citrus fruit that may be on the squishy side—such as any disappointing mandarin oranges you find in the box: simply slice them and pop them into a baggie to toss in the freezer, then add directly to your sangria. Not only will it keep your punch cold, the fruit will also release more of its juices as it thaws.
½ cup sugar
½ cup freshly squeezed lemon juice
¼ cup grated fresh ginger (no need to peel it)
3 to 4 cups orange juice
1 bottle white wine
½ cup brandy or rum
Ginger ale or sparkling water, to taste
Fresh or frozen sliced citrus, such as oranges, lemons, limes and grapefruit
Fresh or frozen cranberries, for garnish (optional)
Fresh rosemary sprigs, for garnish (optional)
In a small saucepan, bring the sugar, lemon juice and ginger to a simmer; remove from heat and set aside to cool. Pour through a sieve into a jar and cool, then store in the fridge.
To make the sangria, pour the orange juice, brandy and wine into a large pitcher. Add some lemon-ginger syrup (to taste) and fresh or frozen sliced citrus fruit and stir. When you’re ready to serve, top it up with as much ginger ale or sparkling water as you like (or add to individual glasses), and garnish with fresh or frozen cranberries and rosemary sprigs. Serves about 8.
Hot Tip
Love the flavour of rosemary?
Toss a sprig into the ginger syrup while it’s simmering for a little extra oomph.
Tip
Prepping ahead?
Keep the walnuts and pumpkin seeds separate so they remain crunchy when you serve.
Hot
Composed Winter Beet and Citrus Salad
Use a few different orange varieties while they’re in season for this stunning salad; the bright citrus contrasts perfectly with earthy beets, which can be cooked days in advance and kept in the fridge until you need them.
2 medium beets
3 large oranges, preferably an assortment of varieties
½ cup crumbled goat cheese
¼ purple onion, thinly sliced or shaved
¼ cup chopped toasted walnuts and/or pumpkin seeds
Vinaigrette
½ cup canola or olive oil
⅓ cup red wine vinegar
1 garlic clove, finely crushed
1 tsp honey
1 tsp grainy mustard
Salt and freshly ground pepper
Roast your beets by wrapping them in foil and placing directly on the oven rack for about an hour—you can do this while something else bakes—at around 350˚F to 400˚F, or boil them until tender. Set aside to cool, then peel o the skins with your fi ngers.
To make the vinaigrette, whisk the oil, vinegar, garlic, honey, mustard and some salt and pepper to taste in a medium bowl. When the beets are cool enough to handle, thinly slice them into the vinaigrette and toss to coat.
Peel and thinly slice the oranges and arrange them on a platter with the beet slices. Drizzle some of the dressing left in the bowl over the salad (save any extra in a jar in the fridge) and sprinkle with goat cheese, purple onion, walnuts and/ or pepitas. Serves 6.
The New Lemon Law
In theory, pairing wine with citrus seems easy: lemons have a crisp bite and so does sauvignon blanc, so we’re o to the races. Unfortunately, such is not the case—wines with high acidity will ght with the acidity of the citrus, creating a problem much like the Civil War, but with fewer muskets. Instead, we want to nd a wine that’s uber balanced—meaning it has some acidity, some sweetness and some fruit—to disperse the aggressiveness of the citrus in several di erent directions.
By Neal McLennan
Quails’ Gate Chenin Blanc $25
Holy heck, why can’t we get more Okanagan grow chenin? This one has these recipes but it also has fruits, along with a jumpy, slightly pitches in to counter the acidity. to Quails’ Gate—if you start wine will still be worth it and people will plant chenin.)
Terravista Fandango $33
grapes that are also up to the citrus are the Iberian stalwarts of albarino but the Spaniards almost together. Terravista does. This esoteric as it gets for the Okanagan, made for these recipes: it has its own notes but there are no sharp edges here—instead, there’s a roundness that mutes the acidity might provide. It’s a wine for seriously sipping, but for these recipes it’s a no brainer.
Hills Roussanne $35
When first started thinking of good pairings for these recipes, my mind immediately went to Black Hills’ famed Alibi white blend—and then remembered that 2022 was the final vintage of that icon. But, when life gives you lemons... you take their Roussanne, which I realized is, actually, an even better partner. This is a textured, lush wine, lightly honeyed, and it just absorbs the acid of the recipes with a welcoming smile on its nonexistent face. Holy heck, why can’t we get more producers to grow chenin? This one has some citrus to mirror these but it also has some ripe stone with a spicy finish that pitches in to counter the And it’s $25! (Note to Quails’ Gate—if you start charging $35, this wine will still be worth it and maybe
Two grapes that are also up to the citrus challenge are the Iberian stalwarts of albarino and verdejo, but the almost never blend them Terravista does. This blend is as esoteric as it gets for the but it’s tailor made for these it has its own grapefruit-y notes but there are no there’s a roundness that mutes any edges the It’s a wonderful wine for but for these it’s a no brainer.
Chili- Lime S killet Shrimp
Shrimp cook quickly, making an easy meal when paired with a green salad and some crusty bread to mop up the citrusy juices. For a different flavour profile, swap in a lemon or another citrus fruit; even half a grapefruit is delicious. This quantity serves two— more if you use it as a taco filling—but is easily doubled to feed more.
⅓ cup butter
½ lb raw, tail-on shrimp, deveined 1 tbsp gochugaru (Korean red pepper flakes)
1 garlic clove, peeled and crushed 1 lime
Set a large skillet over medium-high heat and add the butter. When it starts to foam, add the shrimp, gochugaru and garlic and cook, stirring or swirling the pan to keep the shrimp moving, flipping them as needed until they turn opaque (3 to 4 minutes).
Remove from the heat and squeeze in the juice of half the lime; cut the rest into wedges for serving.
Serve immediately, over rice or with crusty bread or cornbread for mopping up the juices. Serves 2.
Hot Tip
Gochugaru is mild, so if you’re subbing in standard chili flakes, start with ½ tbsp.
Coconut cream whips best from cold, so keep it in your fridge until ready to use.
Hot Tip
Lemon- Coconut Cream Pie
Two classic diner pies rolled into one! This amazing, creamy lemoncoconut pie is the best of both worlds, and simple to make.
Crust
1⅓ cups graham cracker crumbs (10 to 14 crackers)
⅓ cup shredded coconut
⅓ cup butter, melted
Filling
4 large egg yolks
1 can sweetened condensed milk
Grated zest of 1 lemon
½ tsp vanilla
¼ tsp salt
½ cup lemon juice
½ cup coconut cream
Topping
1 cup heavy cream or thick coconut cream (or a combination)
1 tbsp sugar
¼ cup shredded coconut, toasted
Preheat the oven to 350˚F. In a medium bowl, combine the graham crumbs, coconut and melted butter. Press the mixture into the bottom and up the sides of a pie plate and bake for 8 to 10 minutes, until pale golden around the edges.
In the same bowl (no need to wash it), whisk together the egg yolks, sweetened condensed milk, lemon zest, vanilla and salt. Stir in the lemon juice and cream, whisking until the mixture is smooth and slightly thicker than it was when you started.
Pour the mixture into the crust and bake for 20 to 25 minutes, until set but still slightly jiggly in the middle, like a cheesecake. Cool completely, then refrigerate for 2 to 3 hours, until well chilled.
When you’re ready to serve, whip the cream and sugar until you have stiff peaks; spread over the cooled pie and sprinkle with the toasted coconut. Serves 8.
M eyer Lemon Scones
Meyer lemons, a hybrid of regular lemons and mandarin oranges, are smooth and mellow, with a flavour that’s wonderful both in and drizzled over biscuits or scones. If you want to add blueberries (or any other berry), toss in ½ to 1 cup fresh or frozen (don’t thaw them) after you’ve rubbed in the butter and lemon zest. If you want to swap in a regular lemon, which is more acidic, add the zest of one, and split the juice between the milk and drizzle.
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 Meyer lemons
½ cup butter, cut into chunks
¾ cup milk or half and half
1 large egg
Extra milk or cream, for brushing (optional) Coarse or turbinado sugar, for sprinkling (optional, but recommended)
½ cup icing sugar
Hot Tip
Shape your scones the night before and keep them in the fridge overnight for weekend morning baking.
Preheat the oven to 425˚F. In a large bowl, combine the flour, sugar, baking powder and salt. Zest the lemons and add it along with the butter, then blend with a pastry cutter, fork or your fingers until the mixture is crumbly.
Squeeze the juice of one of the lemons into a measuring cup and add enough milk to make ¾ cup. Add the egg and stir with a fork.
Add the wet mixture to the dry ingredients and stir until the dough comes together. Gather it into a ball and pat it out into a square or rectangle about 1 inch thick on a parchment-lined baking sheet. Cut into squares or rounds, gathering up the scraps (if you have any) and rerolling them gently.
Arrange the scones about 1 inch apart on your baking sheet and, if you like, brush the tops with a little cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes, or until golden.
Meanwhile, whisk together the juice of half the remaining lemon with the icing sugar, adding a little more sugar if necessary (this will depend on the juiciness of the lemon), until you have a drizzling consistency. Use a fork to drizzle over the warm scones. Makes about 8 scones.
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ISLAND HOPPING
As temperatures drop, we’re heading to the islands—mild-weathered local ones, that is. From Washington state’s San Juan Island (featuring a luxe yurt on a picturesque lake) to the Comox Valley’s wellness boom and brunches galore, these local getaways o er our favourite winter escapes.
BLISS ACROSS THE BORDER
A cozy long weekend on Washington state’s San Juan Island is chock-full of artisan treats. By Dani
Wright
After a summer spent soaking up the sun at the beaches in my own neighbourhood, I was looking for a di erent type of getaway. Just a few hours south of Vancouver in Washington state, San Juan Island o ers a little paradise full of lush greenery, cozy lodges, working farms and locally grown-and-vini ed wine, making this weekend trip one of easy-going exploration and necessary unplugging.
RAISE A GLASS
San Juan is easy to navigate; after exiting the ferry, you’ll follow Roche Harbor Road, which eventually loops you around the entire island (and, in our case, directly to our weekend abode— see page 77). Along the way, make a very necessary “it’s o cially vacation” pit stop at San Juan Vineyard (3136 Roche Harbor Rd., sanjuanvineyard.com), where next to the sprawling vines you’ll fi nd an 1895 schoolhouse that’s been renovated into a stylish tasting room.
On our visit, we grab a bottle of the estate-grown 2021 Madeleine Angevine ($44), a medium-bodied white with strong citrus notes and just enough minerality to make it a perfect pairing for the island’s ample fresh seafood. (Though we choose to open the bottle right there on the heated patio and enjoy our first San Juan sunset in utter bliss.)
Roche Harbor: Jack Riley; Friday Harbor: Michael Bertrand
ISLAND HIDEAWAY
There are a lot of folks who head out to San Juan to just get into the woods. That might mean traditional camping, or more upscale accommodations that offer lakefront access (and plenty of time to sit on a deck and just stare at a sun-dappled lake). Between those two options, we park ourselves firmly in the middle, thanks to Lakedale Resort ’s yurts (4313 Roche Harbor Rd., lakedale.com) Lakedale offers traditional rooms in its large, cozy lodge, as well as glamping tents and bring-your-own-tent campgrounds—but the yurts offer something nothing else has: a hot tub.
And take it from me: after spending a day traipsing over the property’s 82 acres, there’s nothing better than soaking your weary bones in a private jacuzzi with the foliage and stars above. The yurts themselves are surprisingly spacious—at 450 square feet, larger than some hotel suites—and despite being positioned right up against the edge of the forest, contain plenty of creature comforts: a king-sized bed, an ensuite, TV, nap-worthy couch, dining table and a kitchen stocked with everything you need to grill up your dinner. Because, yes, there’s also a big barbecue on the deck.
Our visit is in fall, so many of Lakedale’s summer activities (think crafting for kids, volleyball, fishing, swimming, s’mores and so on) are already closed for the season, but the resort still has a very camplike energy. There’s an ample list of board games to choose from (we’re cribbage fanatics), plus trike-boats and lots of cycling trails, providing us with that endless-summer vibe, even if we’re firmly in flannel.
FRESHLY FORAGED
A quick jaunt up the road from our home away from home is Duck Soup (50 Duck Soup Ln., ducksoupsanjuans .com), a restaurant that feels more like a cabin tucked away into the woods. The locally foraged and farmed Pacific Northwest cuisine here lands in between comfortable and elegant: think blistered shishitos ($20) topped with feta, lemon dill aioli and slivered almonds (a textural delight) or a galette ($22) piled high with plump figs, roasted garlic and herbed creme fraiche. My favourite dish of the evening is the steak Diane ($77): slices of chateaubriand drenched in a brandy-mustard cream sauce served alongside duck fat mille-feuille potatoes makes for a decadent main course. Plus, our server gives us a ride back to our yurt; how’s that for smalltown hospitality?
ALPACA PUNCH
We spend our first morning islandside exploring the quaintest part of San Juan: Roche Harbor. With historical buildings galore, this little seaside neighbourhood also serves as fall foliage central—and another pit stop before our first real outing of the day: the Krystal Acres alpaca farm ( 3501 W Valley Rd., krystalacres.com). The 40-acre working farm is chock-full of adorable (and sometimes bossy) alpacas that you can feed on-site. At the time of our visit there are babies in a separate fenced-in area as well, so, yes, I have found my new favourite animal.
DISTILL THE ONE
Still in the Roche Harbor area is the preserved site of the English Army’s presence on the island: English Camp ( 3905 W Valley Rd., nps.gov ) was made famous in 1859 when the island was occupied by both American and British troops. The site contains a Victorian-style garden and multiple buildings—and it’s also just a quick drive to the San Juan Island Distillery (12 Anderson Ln., sanjuanislanddistillery .com), where Rich Anderson and Suzy and Hawk Pingree (inset) make 14 different gins as well as flavoured brandies and liqueurs. After an informative (and free) tasting, we land on the micro distillery’s Spy Hop gin ($81), made with Washington apples instead of grain. It has since elevated our G&T game thanks to the gin’s unique botanicals: locally foraged lavender and roses.
IN A PINCH
San Juan Island Sea Salt (80 Nichols St., sanjuanisland seasalt.com)is right on the main drag in Friday Harbor. Made with only solar evaporation, these fi nishing salts are the brainchild of Brady Ryan, who infuses massive amounts of fl avour into every pinch. Think blends like kimchi (made with gochugaru peppers), ramen (ginger, shiitake mushroom and nori) and my personal fave: popcorn. It has nutritional yeast, dill, garlic, black pepper, red pepper fl akes and cayenne and makes the ubiquitous movie snack next-level delicious. While you’re there, grab one of the massive smokedsalt-topped cookies ($7, showcased below by Ryan’s partner and wife Leah Wymer) or other pantry goodies from the well-stocked shelves.
BREW IT LIKE YOU MEAN IT
Living in Vancouver, I’m no stranger to craft breweries, though San Juan Island Brewing Company ( 410 A St., sanjuanbrew.com) is up there with the largest I’ve visited. The brewpub may look industrial from the outside, but it o ers a long tap list of awardwinning craft ales and lagers, a lot of which are super drinkable thanks to lower IBU and ABV levels. Food-wise, it runs the gamut of American pub fare, like mini corn dogs ($18) and wood-fi red pizza (from $23)—along with Pacific Northwest-leaning dishes like a harissa-topped wild salmon sandwich ($30).
MUSSEL BEACH
The vibes are high as we sit out on the water’s edge at Westcott Bay Shellfish Co. ( 904 Westcott Dr. westcottbayshellfish.com), having lucked into its last day of the season. This working shellfi sh farm has two seasonal eateries on site and is known for its harvested-on-site bivalves. The High Beach Sweets ($5 each) are among the biggest oysters I’ve ever had, while still retaining the sweetness they’re known for. And the mussels ($36), though apparently a rarity on the menu, are bonkers delicious thanks to white wine, leeks and cream. It’s here that I contemplate what it might be like to move to the island full-time—which is al ways how I know a vacation has provided a full relaxation reset.
FOXY FIX
Our second morning calls for a strong, well-brewed cup of co ee, so we head into Friday Harbor to Salty Fox Co ee (85 Front St., saltyfoxco ee .com). The adorable converted house makes a great latte ($5) but also manages to get the bagel-to-cream ratio just right (as in, much more cream cheese than is socially acceptable to request).
promotional tool for his main business: Island Sauna, which designs, builds and delivers custom wood- red and electric saunas in Courtenay and beyond.
Prior to our session, Ellis explained to us how he got into the eld—he’s a sauna enthusiast and builder by trade, and he recognized the growing home spa trend. He particularly emphasized the importance of quality for exterior saunas: this isn’t just a hot shed—there’s a science to keeping saunas rot-free and in working order, and he knew he was the pro to do it.
DON’T SWEAT THE SMALL TOWN
A weekend getaway in the Comox Valley is packed with classic seaside fun and an unexpected spa.
By Alyssa Hirose / Photos by Chris Girard
“Y
ou don’t have to keep up with me if I’m cycling too fast for you,” I tell my partner. We’re surrounded by farmland in Black Creek, about 10 miles north of Courtenay on Vancouver Island. He’s sweating Challengers-style (read: a lot) and focusing on taking deep breaths. I decide to leave him behind.
So, I exit the wood- red sauna.
Oh, did you think we were biking? Fooled ya. The “cycle” in question is our movement between the hot, cedar-walled sauna and one of three icy cold-plunge tubs. This private oasis is just a few steps from the highway, but feels about as tranquil as it gets. The sauna was built by Black Creek local Steve Ellis about a year ago, and it’s an excellent
We spend two hours going from hot to cold and back again. It’s nice that the experience is private and self-paced, because while my partner likes to “challenge his body,” I prefer not to get too uncomfortable on either end of the spectrum. Thinking back to the drive here, dotted with handpainted signs advertising fresh tomatoes and free rewood, makes this downright luxe experience feel even more extraordinary. During one brief moment, a Steller’s jay actually lands on a branch just outside the panoramic sauna window. It cocks its head at us, as if surprised to nd a couple of humans elegantly spa-ing in the middle of this rural area. That makes three of us.
WHILE YOU’RE THERE, CHECK THIS OUT
There’s nature aplenty in and around Courtenay—we headed to the China Bowls in Cumberland. There’s a parking lot just o the main drag (next to the recreation centre) that fi lls up with hikers and mountain bikers, so arrive early. Head down to the community forest entrance for an hour-or-so gentle hike to the Bowls—a crazy-cool rock formation created by years of waterfall erosion.
BY THE
CAVING IN BRUNCH OCEAN
Courtenay’s best spots to laze away those late-morning, early-afternoon hours.
FREYJA
These beautiful, buttery croissants taste just as good as they look: the peaches and cream cruffin is like a flaky bite of sunshine, and the savoury take on pain au chocolat is oozing with cheddar cheese and jalapenos. 397 5th St., freyjacroissant.ca
HEN AND HOG
The Hen and Hog Cafe is a no-frills eatery on a motel property—think chalkboard signs and classic diner fare. The breakfast sandwich is a glorious mess of fried egg, bacon and cheese on a housemade English muffin. 1190 Cliffe Ave., 250-871-7001
ACE BREWING COMPANY
If your brunch is leaning lunchy, the nachos are a good call. It’s a corn tortilla tower that’s perfectly layered with four kinds of cheese, tomatoes, jalapenos and optional protein (we got the beef brisket). There’s also brews for the beerlover and the less beerinclined (I went for the fruity watermelon gose).
150 Mansfield Dr., ace brewing.ca
BIGFOOT D ONUTS
This buzzy spot had a hefty line even on a rainy Tuesday morning, but the indulgent, inventive doughnuts are totally worth it. The rotating seasonal flavours are pretty special (we got the maple pecan cheesecake and a caramel apple cider old fashioned). 477 5th St.,bigfootdonuts.com
OFF MAIN
I’ll never love another eggs benny like I loved this one. Off Main’s chicken-topped French toast benny marries salty and sweet, crunchy and soft—even better when dressed with the housemade Harold’s hot sauce that’s charmingly labelled with a “spicy comes out fast” warning. 355 4th St., offmaincv.ca 250-871-7001
Vancouver Island’s Kingfisher Pacific Resort and Spa doubles down on immersive experiences with its delightfully transportive new Healing Caves. By Stacey McLachlan
Sometimes, you know you’ve got a stupid question, but you have to ask it out loud anyway. It’s just part of being an intrepid journalist... specifically, an intrepid journalist who’s found herself inside the moody, cavernous halls of something called “the Healing Caves,” a not-so-ancient wellness space now located underneath the spa at the Kingfisher Pacific Resort.
I know that we can’t actually be underground (I’m no geologist, but the exposed rockface in the excavatedlooking space looks more Sedona than Vancouver Island) and yet the facade is so convincing that I feel compelled to do my due diligence: “This isn’t real, right?”
Unsurprisingly, I’m correct (brag). It’s just a practical illusion that transforms the basement of this tranquil resort and spa in Courtenay, B.C., into another world. But this is Disney-level spatial design, and a space that the resort has poured $3 million into in order to create a unique, 70-minute circuit that’s transportive in a way that goes far beyond your average Scandinavian-inspired spa. In the desert-like first cave, designed to look like the sand-and-wind-carved surfaces of an Arizona canyon, guests are whisked away to a warmer (and, yes, sweatier) place; in the next, they step into a next-level aromatherapy experience, finding a seat amid tropical greenery and an in-room waterfall. An ice cave follows to deliver a cryotherapy experience in a convincing simulation of the Arctic tundra; the Astral Cave next door provides red-light therapy in a faux forest grove, with psychedelic animations of outer space playing overhead. (Of course, there’s a Salt Cave and Storm Cave, too, because Kingfisher did not come to play.) Whether all the claims of these healing modalities are accurate is up to science to decide, but what is absolutely true is that these Healing Caves (priced from $250 for a solo guest) are an escape.
If you’ve been to Kingfisher before, you’ll recognize that the caves are the spiritual descendant of the Hydropath experience down the hall, a wildly popular spa option that the Kingfisher has been operating since 2003. Though that candlelit circuit is purely based on water treatments—from personal waterfalls to neck-deep mineral pools with their own indoor rainclouds—the spaces clearly share some DNA, down to the convincing fake-organic surfaces. (Both were created and designed by Kingfisher owner Bill Brandes.)
So, sure, maybe the curving, shadowed corridors aren’t “real”; maybe the swirling whirlpool in the Storm Cave is manufactured. But if you’re looking for a little escape from reality, a chance to let go, there may be no better spot. A little break from the real world—just what an intrepid reporter needs after a day of tough questions. 4330 Island Hwy. S, Courtenay, kingfisherresort.ca
1 Our Team
We have Slack channels for our team where we’re all sharing all the time—Roslyn Music, Roslyn Fashion and so on. Everyone is obsessed with their own thing and brings something totally different to the team based on their backgrounds and interests— from vintage Volvos to 1940s fashion to all things camp.
2
Boutique Hotels
Our team always talks about boutique hotels as inspiration for so many different projects. They’re really this full, highly executed concept—not just the design of the building, but the whole experience, from what the staff wears to the accoutrements in the room. One of our favourites is Lùme in Ortigia, Sicily (pictured above): it used to be a family home, and the way they’ve curated the antiques in a contemporary space is amazing.
5 Things That Keep Studio Roslyn Inspired
4
Sustainble Fashion Designers
We love designers who work with limited-run deadstock material, like Emily Bode in New York—we’ve been following her journey with vintage textiles and tapestries, and old embroidered pieces—and, locally, Fyoocher (right) is doing such great work.
5 Aimé Leon Dore
It’s a retail and café space in New York that’s just incredible— really the kind of full lifestyle brand that we gravitate toward. There’s depth behind these companies and fashion designers that are really based in storytelling and narrative, and not just aesthetic.
3 Travel
It’s trite but so true: it expands your horizons as a human, which is so important as a designer. Jess recently travelled to Scotland and Blair Castle (pictured above) was absolutely stunning—tartan fabrics on tartan fabrics everywhere. And Kate went to Japan, where she nurtured her newfound obsession with Japanese vintage watches, and brought back textiles for the newest Japanese yakitori restaurant we’re working on.
Kate Snyder (left) and Jessica MacDonald, principals of Studio Roslyn.
