VOL 9 FEBRUARY 2021
Beauty is
warm peaceful bright H A I R T R A N S P L A N T S U R G E RY C O S M E T I C D E R M ATO LO GY M E D I C A L D E R M ATO LO GY L A S E R R E J U V E N AT I O N
nakatsuiderm.com
BLACKSTONE HOMES CANTIRO HOMES
ART HOMES GILL BUILT ROHIT COMMUNITIES SUPERTEC HOMES PARK ROYAL HOMES
Winter Wonderland NEW RAVINE LOTS JUST RELEASED IN EDMONTON’S BEST NEW COMMUNITY Surrounded on three sides by Wedgewood Creek Ravine, there’s a special West Edmonton community that is beautiful year round, where no home is more than 100 meters from nature.
WoodhavenEdgemont.com
February 2021
Highlights Note A message from the Modern Luxuria team 6 Profile The journey of a Real Talk host, Ryan Jespersen 10 Lifestyle Conscious eats with Twyla Campbell 18 Fashion Leisure and luxury by My Filosophy 22 Wellness Timeless craftsmanship of men’s grooming – Barber Ha 32 Cuisine La Petite Iza – a Parisienne escape in Garneau 38 Arts & Culture Honey, have you eaten? – meet Jenna Propp 48 Health Siberian banya bringing wellness and health – Hot Stones Spa 58
-5-
www.modernluxuria.com
‘‘
Live Luxuriously
’’
— Adrienne Posey Let us start this February edition by sending our love and support to every small business in the city. Your resilience, innovation and leadership is admirable. It’s been almost a full year of uncertainty: openings, closings, reduced capacity, new lockdowns. You are the ones showing true leadership, decision making...leading by example with integrity and pride. We are grateful for your existence, and promise that every future visit to a bakery, café, boutique, hair salon or any other local service business will never be taken for granted. This month, we are bringing you some great conversations with local innovators, disruptors and change-makers. Twyla Campbell, a local food journalist, shares her journey of writing a book, food reviews, and trends to watch for in ‘conscious eating’. The person behind the fastest-growing podcast in Canada, Ryan Jespersen talks about his broadcasting career, and the exciting things that happen when you engage in real conversations. And a builder of 30,000 square foot homes meant to last for at least a hundred years, Mike Klein, shares his inspiring story. Our team is busy finding local spots for you to explore and enjoy,
Left to Right: Marlenie Arana, Tracy Sestito,
and as usual, we’ve found some real luxuries. Hot Stones Spa, an
Photographed on location at The Westin Ed
oasis offering hot and cold treatments and the incredible Salt Room experience should definitely be on your ‘Must Visit’ list during our long and dry winters. For the chocolate lovers (and a reminder that Valentine’s Day is coming soon), Soul House Sweets in Beaumont is ready to bring you decadent chocolates infused with locally sourced ingredients. These are just a few places of many that we want to share with you, and hope you’ll explore soon. -6-
PHOTOGRAPHY BY TATYANA SEMENOVA
February 2021
Terri Belley, Elsa Amorim, Serap Ozturk, Tatyana Semenova, Erin Slobodian, and Lindsay Brommeland. Missing: Karen Meurer
dmonton
On this note, we hope that each edition of Modern Luxuria brings you inspiration to visit new places and get to know people who are bringing so much value to our community. Our goal is to find luxuries, big and small, and help you live luxuriously, enjoying every day as a true gift, while exploring our great city. As always, we love hearing from you. Tag us when you visit your favourite spots, and we promise we’ll do our best to check them out. — Modern Luxuria Team -7-
www.modernluxuria.com
PUBLISHED BY MODERN LUXURIA LTD.
FOUNDER Elsa Amorim
CONTRIBUTORS Zachary Ayotte Meaghan Baxter Brandy Belitsky Jelena Bojic Joe Gurba Shaun Hicks Heidi Johannson Karen Meurer Amber Prepchuk Tatyana Semenova
CREATIVE DIRECTOR Terri Belley ASSOCIATE EDITOR Lindsay Brommeland COPY EDITOR Lucie Oosterveld BRAND AMBASSADORS Marlenie Arana Serap Ozturk Tracy Sestito
VOL 9 FEBRUARY 2021
COVER Rendering by: Reddo/+ Workshop
-8-
EDMONTON’S PREMIER DIGITAL GUIDE TO LUXURY AND LIFESTYLE
ADVERTISE WITH US TODAY HELLO@ MODERNLUXURIA.COM | PHONE 780-906-7235
www.modernluxuria.com
- 10 -
www.modernluxuria.com
- 12 -
February 2021
He’s the REAL Deal Getting to Know Ryan Jespersen WORDS BY HEIDI JOHANNSON PHOTOGRAPHY BY TATYANA SEMENOVA
No other podcast is trending harder than #RealTalkRJ according to www.podboard.com/ca Edmonton media personality, Ryan Jespersen, has been digging into what matters to his listeners for over 15 years with a career that was self directed until an abrupt transition thrust him out of traditional mainstream radio. Not one to back down from a challenge or a microphone, this scorched path became an opportunity for new growth and a fresh podcast. Real Talk tackles news, politics, sports and pop culture, and true to form, Jespersen has already made it into one of Canada’s most listened-to, most subscribed-to, daily current affairs’ shows.
- 13 -
www.modernluxuria.com
Did you always know that a career in broadcast
you or hate you.” If anyone understood that back in
media was the one for you?
the day of landline, call-in radio shows, it was Bryan
As an 11 year old, I had a chance encounter with
Hall. He was the master of it.
Canadian broadcast journalist, Peter Jennings. My Dad pointed him out while we were in line for
There have been a few mile markers on your
popcorn at a hockey game when Calgary hosted the
journey, one as recent as September of 2020. A
Olympics. We had a short conversation, but from
decision was made to part ways with 630 CHED.
then on I watched World News Tonight. He instilled
Can you speak to overcoming adversity and
an awareness of the art of storytelling and an
transitioning into your new career?
appreciation for journalism.
Adversity but also excitement. I’m more optimistic now than I have ever been in my career. I was
Can you name some of the mentors you’ve had
dreaming up ideas about what I’m doing now well
along the way?
before things went sideways at 630 CHED. It was on
Absolutely! I’ve had many! A good example is Charles
my radar that podcasts were big and that YouTube
Adler. I refer to him as the Titan of Talk. He’s arguably
and live-streaming allowed you to have what was
the greatest talk host in Canadian history. We have
totally cost prohibitive before. So, yes it was an abrupt
a special relationship to this day. Gene Principe with
and unexpected end to my time there. I was booted
Sportsnet is always available to offer sage advice, and
out of the nest; it was terrifying but at the same time
Bryan Hall. With a 65 year career in broadcasting, he’s
I was like, “Here we go!”
so sharp. Bryan’s accomplishments and the way he is known and respected, even at times reviled by his
With an international reach and subscriptions in
audience...it’s incredible!
the thousands, tell us about your new podcast, Real Talk with Ryan Jespersen.
How would you describe your style of broadcast
The show is named with intent and works on a
and your listener?
number of different levels. It comes with an
I approach all commentary the same. I always keep
implication and an expectation. We are going to
in mind that there will be people who want us to
keep it real and the conversations are going to be
get in the weeds a little bit. The unique stones that
meaningful and important. People with different or
haven’t been overturned, The storylines that people
dissenting opinions don’t feel ostracized or excluded.
aren’t covering. Our audiences are savvy and
I’m going to have guests that not everybody is
educated so I always want conversations to be
going to be thrilled to see. It’s only been 8 weeks
interesting, concerning, relevant and relatable.
but it’s liberating.
What has been the best advice that you’ve received
There’s freedom in speech. Does yours now allow
to keep with you in your back pocket?
you and the guests to take the interview where it
Hallsy and I were sipping martinis in his condo. It’s a
needs to go?
beautiful condo that looks south over the river valley.
The more you give the audience what they are l
He said, “Well kid, you gotta make sure that they love
ooking for - unfettered, integrity driven talk, Real Talk,
- 14 -
February 2021
they will respond and show support. That is
Do you have a favourite podcast?
incredibly empowering because then you’re less
Spittin’ Chiclets - The Hockey Podcast. We’ve been
reliant on anything else. I really like conversations
trading punches on the PodBoard 100 as the most
that make me so uncomfortable. I love inflicting
downloaded podcast in Canada. On the days that they
discomfort on other people.
beat me, it’s in part because I have listened to theirs and on the days when I beat them, I feel pretty good
Hmmmm...so then who wins the uncomfortable
about it!
conversations in the Jespersen home? Because I’m smart, Kari. She’s often right and so am I.
This new entrepreneurship takes a lot of energy. How do you decompress?
If you could have anyone on Real Talk who would
Self care is big. To be honest, I could do better at this.
it be?
There’s a lot of time in the hot tub and at the cabin
Maybe Barack Obama or Elon Musk, but if it’s living
(Jespersen Garage) throwing darts and smoking
or dead, I’d love to do a round table with my four
cigars. I get away for a week every year with the boys
grandparents. That would be great!
to the mountains and go hiking and fishing. I spend a lot of time on the golf course in the summer, just ask
Your podcast asks a weekly, Let’s Get Real, Timely
Kari!
Topic. How would you respond to your question of, “How do we as citizens stop the decline in the
Your interviews have ranged from Rex Murphy to
overall quality of politics?”
Deepak Chopra. Can you single out a guest that has
I think it begins with leadership. Find a way to
left the biggest impact?
attract quality people to politics and a big part of
I did a radio series on Harm Reduction and Supervised
that is removing barriers. We need to look at why
Consumption Services such as Supervised Injection
more women aren’t drawn to politics, why visible
Sites. I interviewed a drug user named Rachel. She
minorities aren’t drawn to politics, why people from
talked about why she used drugs, and at times was a
lower economic backgrounds aren’t involved. There
very proud drug user. We talked about where she is
are barriers that exist that keep us in a certain
today, her desire to be off of drugs and the fact that
position in general society, and what that looks like is
when she’s not high, her trauma returns. She painted
not reflected in the halls of power.
this picture in perfect form and the audience response was huge. That might have been the most meaningful
Time for some of your Trash Talk! What’s your
interview I’ve ever done.
biggest gripe? My biggest gripe right now is salt stains on my
What does Modern Media look like to you?
leather shoes. I am obsessed with having my shoes
Media is changing so much and early response to Real
always look good and the winter makes that very
Talk proves that there is a huge appetite and
difficult.
wa huge potential market for new adventures. It’s really about maximizing the technology, understanding the audience and removing barriers. It’s just a wild time. www.ryanjespersen.com - 15 -
www.modernluxuria.com
- 16 -
February 2021
Out of the Ordinary Peek inside stunning, multi-generational homes and what inspires Mike Klein to build them WORDS BY JELENA BOJIC PHOTOGRAPHY BY TATYANA SEMENOVA
Every single house that Mike Klein builds is designed to take your breath away. From grand aesthetics and functionality, to quality of materials...even the electrical rooms are state of the art. For this Saskatchewan-born man, work ethics came with his DNA. Growing up on a farm and working hard physically from a young age, Mike still works long, 16-hour days. But he doesn’t consider it ‘working’ – it’s his life work, his pride and accomplishments and his eyes light up when he talks about his beginnings, how he built the career and reputation of Stellar Homes. In those rare moments when Mike is not working, he can be found with his 2½ year-old grandson, Lucas, or playing Dean Martin vinyl records and working on his car collection. If you’re looking for advice on how to build a successful business, Mike will tell you these three things: work hard, provide exceptional quality and listen to understand.
- 17 -
www.modernluxuria.com
Growing up on a farm in Saskatchewan as one of
Stellar Homes is not your typical home
14 kids, what skills did you gain that helped you
builder. You have two branches: one that’s
start and operate a successful business today?
focused on custom, residential ‘forever homes’,
Getting up early to do chores prior to going to
and one that’s focused on building commercial
school was just part of the program. So, milking
buildings, strip malls etc. How do these two go
the cows, feeding the cattle, pigs and chickens
hand in hand?
was a daily early-morning and after-school event.
From a residential perspective, it has allowed us to
There was no, I am not feeling good, skip the
bring in some commercial practices to our homes,
chores day option. I learned carpentry skills early
be it structural or design, and product applications.
on in life.
This has allowed us to offer outside of the box
I remember my Dad sending my younger broth-
construction practices for our residential clients.
er and me up onto the roof of the barn to strip the shingles and re-roof. Not at all uncommon,
Your reputation precedes you; you are known for
however, my younger brother and I were 11 and 12
building ‘forever homes’, and never cutting any
years of age at the time. So I guess to answer your
corners. How do you describe your work?
question about what skills I developed? To put it
Thank you for that. I guess if I had to say it in a few
into a few words, it was to work hard.
short words – pure passion. It’s the excitement of bringing someone’s dream home to fruition.
Your favourite thing about farm life? The peacefulness of the open country. The smell
Delivering on goals and objectives set by yourself
of the fresh country air. The tranquility of the farm
can be challenging and requires a high level of
after a hard day’s work. Despite the hard work,
discipline. What does that process look like
there was a calmness through it all. It’s hard to
for you, and what advice would you give to
explain but when we go home to visit, I really miss
entrepreneurs and startups today?
the peacefulness of it all. My wife Carla and I will
Keep one eye on the end goal and the other
jump in the side x side and tour the crops and
focused on the task at hand. When obstacles come
are drawn back in to see the deer and moose in
up, you focus on the solution and work your way
the meadows, the pheasants scurrying out of the
through it or around it. To answer the second part
brush and the ducks in the sloughs.
of your question, decide who your market is. Once you know that, find out what it takes to be the best you can at it. If you fail, get back up and find an
- 18 -
February 2021
alternative approach, one that has the successful
for about 2 years. We frequently visited the west end
path forward.
Sorrentino’s at the same time I was building out the commercial area at Genesis On The Lakes in Stony
Most rewarding part of your work is…?
Plain. With that residential aspect in mind,
Seeing our customers’ faces when we do our final
I envisioned a quality restaurant and lounge for the
walk-thru and hand them their keys.
area residents. And what could be a better fit than Sorrentino’s?! When I asked Carmelo, (Rago, the
You build custom homes that are often meant
owner of Sorrentino’s Restaurant Group), if I could
to accommodate multigenerational families.
bring their franchise to Stony Plain, his comment
Do you see that trend impacting the future of
was, it is a family owned business. I looked at him
home building?
and said, “My wife and I have been coming to your
I believe this part of the market has always existed
west end restaurant 2 to 3 days a week for the past 7
and that’s one of the reasons I have focused on
years – are we not family?” And the rest is history.
that aspect of the market. And yes, I see that trend continuing and growing in the years to come.
With so much going on, it’s hard to imagine you have any free time! But when you do, what is your
Longevity is one way to describe your
favourite thing to do?
relationship with the team and contractors at
Number one is spending time with my grandson
Stellar Homes. What is your recipe for building
Lucas – whether it be fishing, learning and
meaningful and strong partnerships at work?
teaching life skills, or simply coloring with him.
No real secret...engage with the Trades that
Secondly, spending time working on my vehicles in
have the same vision and passion that Stellar
my car collection, all the while listening to my vinyl
Homes has.
record collection.
I really enjoyed hearing about your restaurant en-
Tell us what your top three luxury items are to have
deavor, and would love for you to share the story
in a new home?
of how you and your wife became owners of a
For me it is a steam shower, a well laid out butler’s
Sorrentino’s restaurant in Genesis On The Lakes.
pantry and finally, a quality coffee bar with a
Well that’s a long story, so I will try to give you the
cappuccino coffee machine. www.stellarhomes.ca
‘Coles notes’. My wife, Carla and I lived in the Wolf Willow subdivision in the west end of Edmonton
- 19 -
www.modernluxuria.com
- 20 -
February 2021
Know {and Appreciate} Your Food A familiar radio voice with clarity in each word and a passion for food – a conversation with Twyla Campbell WORDS BY JELENA BOJIC PHOTOGRAPHY BY TATYANA SEMENOVA
This multi-tasking industry expert spends her time writing, reviewing restaurants, contributing regularly as a CBC radio food columnist, and wears the Editor-in-Chief hat with Eat Local magazine. Eat Local promotes the local food scene, and, unfortunately, until the pandemic is cleared, its future is undetermined. Twyla Campbell, while delivering an expert opinion to her audience interested in the local food scene, has tried everything from insects to Michelin Star restaurants; equipping her with experience, knowledge and above all, a love for food. The most rewarding part of her job is finding places that focus on a conscious relationship with food, respect for animals and land, and farmers as good stewards of both. She’s looking for uniqueness, good quality, local ingredients, and if there’s one thing she doesn’t like, it’s mediocrity.
- 21 -
www.modernluxuria.com
What inspired you to pursue a career in
they don’t realize is that the food is not always
food journalism?
great. A lot of it is completely mediocre or worse,
Simply, my love for food and my desire to write.
but part of the job is to know and experience
They say to write what you’re passionate about,
bad food so you can appreciate and compare
so I did. Food is common; our experiences
the good. I never look at other reviews before
involving it are not.
I review a restaurant. I want to go in without preconceived ideas. Also, in order to give a
You’ve written a book called Maps, Markets
proper account of the experience, I try to go
and Matzo Ball Soup, remembering one of
at least twice, sometimes three times.
the most prominent figures in the Edmonton
Occasionally, I’ll have a friend make the
food community, Gail Hall. Tell us a bit about
reservation and often I’ll sit with my back to the
Gail’s influence on your life, and how that
kitchen. At first, it was easy to be unrecognized
book came to be.
as nobody knew me. But then, after a few years,
I saw Gail at a Slow Food event in Edmonton in
that got harder to do. Once word gets back to
the early 2000s. She was speaking with people
the kitchen that a restaurant critic is at the table,
about the salad she was serving, and her
the service changes, and that’s not fair. I don’t
enthusiasm and laugh had me mesmerized.
want to be (and shouldn’t be) treated any
I wanted to meet her, so I went and introduced
differently than anyone else.
myself. Her joie de vivre was infectious and over the years, after becoming friends with her,
Your segments on CBC Edmonton AM have a
I realized what happens once anyone is drawn
strong focus on conscientious food. What are
into her vortex: you immediately want to be
some of the most important aspects of
around her more. After her death, her husband,
carefully choosing what we eat?
Jon, asked if I would write her story, and I
It’s such a privilege to sit at a table and be fed by
accepted, with both an equal dose of
someone. I think the very least we can do is show
trepidation and honour. She was such an
respect not only for the process of how it’s made
important and influential person in the
and/or grown, but also to the people
Edmonton food scene; I hoped I would do her
responsible for getting it to our plates. Food
memory justice.
producers remain some of the most underpaid and overworked people in all professions. If I
Your job of being a reviewer in search of the
don’t have what it takes to get up at 5 a.m. to do
greatest places to eat seems like a perfect job.
chores, or to sit up all night to help a cow
Can you share some aspects of that job that
deliver a calf, or give up all my spare time to
we don’t normally hear about?
harvest crops or pick stones from a field, the very
People often tell me they want my job because
least I can do is help support the people who
they think all I do is get to eat great food. What
do. Plus, supporting people who conscientiously
- 22 -
February 2021
raise food while being good stewards of the land
foods like 12 lb burgers, or ridiculous milkshakes
is better for us (as consumers), and better for the
with 80 g of sugar, and more focus on good food
planet. If the pandemic has taught us anything
that’s grown and made with pride. I hope we see
about food, it’s how dismissive we’ve been about
more of food that’s cooked with love, and less
its provenance, and what we need to do better to
of food that’s delivered from the standpoint of
ensure our small producers get our support.
the ego.
Today there are many food critics and bloggers
It seems more important than ever to
online, but the ones that remain relevant are
incorporate positive habits in our lifestyle,
those with written material, knowledge and
especially ones that help us stay healthy and boost
the expertise to deliver their findings in a way
our immune system. What trends do you see in
that people find not only interesting but
the future of food?
educational. What’s your advice to those who
Fermented foods and drinks like sauerkraut,
want to pursue this career and stand out in
pickles and kombucha. Water kefir—a dairy-free
a crowd?
drink made from fruit and kefir grains from a cac-
Be honest. Have integrity. Talk to the person who
tus plant—is fairly new to the scene but from what
makes your food and ask questions before you put
I’ve tried, so refreshing and delicious. Zero-proof
information out there. Make a point to learn first
drinks, in general, are really making waves. It’s cool
before you hit the keys. Sometimes you get the
to not drink (alcohol), and that’s
wrong information, like how the dish is prepared,
a good thing. We’re going to see even more plant-
or where the ingredients come from. I’m not
based food concepts. “Eat your vegetables”, isn’t a
talking about ingredients like salt and pepper, but
new directive, but these days, it’s a more
if the menu states the fish is wild-caught, or the
commonly heard one. I also think we’re going to see
pork is Berkshire, the chef, at the very least, should
a lot of comfort food in the next little while. Lots of
be able to tell you from what ocean, or what farm.
braising, slow-cooking, soups, stews - all the foods
And focus on telling the story of the people, as
that speak to the security and
well, not just what you thought of the food. Writing
nurturing that we need.
about food should always be more than just about the food; it also needs to be about who created it.
Since we’re all about luxuries, big and small, what are your top three food related luxuries?
Covid-19 really accelerated economic recession,
A good steak from my favourite small producer, Jeff
and has had a particularly negative impact on
Nonay, near Legal. Okanagan wine — I can’t pick
the restaurant scene. What are you hoping to see
a favourite, because there are so many. Any food
in our local restaurant scene once we’re finally
made by my two favourite Italians, Rosario Caputo
out of the woods?
of Cibo, and Daniel Costa (and team) at Corso,
That there’s less frivolity and less waste; less shocky
Uccellino and Bar Bricco. www.twylacampbell.ca
- 23 -
www.modernluxuria.com
Luxury of comfort Understated elegance – key pieces to keep you styled this month WORDS BY JELENA BOJIC PHOTOGRAPHY BY TATYANA SEMENOVA HAIR AND MAKEUP BY AMBER PREPCHUK MODELS: NATHAN CLACKEN AND ALANA CARTER OF PATTI FALCONER AGENCY
My Filosophy,the store that brought us
fashion, at the crossroads of grunge and
fashion on wheels has adapted quickly to
free spirit, makes the possibilities endless.
the changing landscape of retail, bringing
The women’s fashion staple continues to
us comfortable, luxury fabrics fashion this
be the jumpsuit - a versatile, easy-to-plan,
month. As we find ourselves mostly indoors
ultimate winter piece. Adding Tiffany boots
these days, we’re looking for comfort,
and a denim jacket makes for a charming,
second skin, leisure. The movement,
edgier look; or add a suit jacket and heels for
without strong construction, but with a mix
a more formal outfit. The jumpsuit gives so
of textures is a perfect fit for our cold winter
much flexibility, and is a perfect investment.
months, and transitional looks, from cold
The faux-leather joggers are a must have
to warmer weather are what this month
item this winter, and here we layered the
is all about.
look with a Hanky Panky camisole and a poncho to add warmth with a mix of textiles
Men’s fashion brings casual elegance, with
to complete the look. And the quintessential
soft cashmere and dapper dark denim, for
look with skinny jeans, basic long sleeve
an easy switch from the office to a more
tee, Ron White Odina sneakers, cuffed
relaxed look. The wrinkle resistant pieces,
beanie and a hoodie...we can live in this one!
without a formal tie and jacket, bring that
Relaxed, comfortable and luxuriously soft,
polished, business casual look that men are
that’s what we’re all about this month.
embracing these days. The perfect zoom meeting look, giving a strong office vibe but
Timeless pieces, luxury fabrics and must-
convenient and cozy for around the house.
have accessories – take a look at My
Well-fitting shirts and tailored pants will
Filosophy. Make your picks, and their van
keep the looks sharp without an overdressed
can magically appear at your doorstep with
feel, and who says you can’t leave the house
your new favourites.
in luxurious, leather slippers? Back to basics
www.myfilosophy.com
- 24 -
February 2021
Top - 2Undr long sleeve hooded tee Pants- 2Undr leisure pants Shoes - Ron White Harris luxury slipper Bracelet - Joanna Bisley Designs lava rock bracelet
- 25 -
www.modernluxuria.com
Synergy Quintessential long sleeve tee Fidelity Gwen jeans Ron White Odina sneaker Unified wool cuff beanie,Joanna Bisley sterling silver hoop earrings
- 26 -
February 2021
T-shirt - Kuwalla tee crew neck tee Sweater - Raffi cashmere zip up hoody Jeans - Fidelity torino slim leg Shoes - Ron White laszlo Tocque - xs unified slouch beanie
- 27 -
www.modernluxuria.com
Commando Butter tank lounge jumpsuit Fidelity Ryder jean jacket Ron White Tiffany boots Joanna Bisley Swarvoski crystal & pearl jewellery
- 28 -
February 2021
Shirt - Kuwalla tee linen long sleeve tee Pants - Kuwalla tee chino jogger in black Shoes - Ron White graydon
- 29 -
www.modernluxuria.com
Top - Bugatchi long sleeve performance shaped button up shirt Pants - Sunwill dress pant Shoes - Ron White Laszlo ankle boot Belt - Arcade Padre leather belt
- 30 -
February 2021
Hanky Panky signature lace unlined camisoles Commando faux leather joggers Ron White Cindy Galaxy heel Raffi cashmere blanket poncho with fringe Joanna Bisley Swarvoski and pearl earrings and bracelets
- 31 -
www.modernluxuria.com
- 32 -
February 2021
MY LEFT HAND MAN “The entire process was made easier because I knew I was going to Rina. I was going to Boulevard Diamonds and that was it.” —Derek Van Dusen WORDS BY HEIDI JOHANNSON PHOTOGRAPHY BY MEAGHAN BAXTER HAIR, MAKEUP AND STYLING BY AMBER PREPCHUK
Seven years ago, a local makeup artist was in need of a Band t-shirt for an evening out with some girlfriends and she knew the perfect person for the borrow. It’s been a slow burn ever since for Edmonton couple, Amber Prepchuk and Derek Van Dusen. This past July, Derek turned up the heat with a ring and a proposal for his unrivaled. Fortunately for Derek, deciding where to purchase the ring was set in stone. Amber and her close circle of friends have a relationship years in the making with the downtown jewellery store, Boulevard Diamonds. A family-owned business with 20 years in the industry, owner Rina Thaver confirms that it’s these types of connections that solidify their business and reputation in the city. It’s the familiarity with their customers that builds up over the years and when these monumental moments happen, Boulevard Diamonds is prepared. With a sense of ease and confidence, Derek worked seamlessly with Thaver to customize an engagement ring befitting his future bride. It was a thoughtful and heartfelt process throughout. A modern groom carving out his own path with one important criteria - he would spare no expense to ensure that this romantic gesture be made with a responsibly and ethically mined Maple Leaf Diamond. This request is one that Thaver is seeing more of in an effort to invest in Canadiana. It was evident that the couple would begin creating a life together with a clear conscience. What was finalized is nothing short of breathtaking - a customized statement piece showcasing the Canadian centre stone. It’s a contemporary take with the feeling of a family heirloom, of a love that has spanned not years, but centuries. With time seemingly at a standstill, there is no wedding date as of yet. This couple is perfectly content to wait for their exceptional love fest and are, rather, looking to this time as a blessing. “We don’t need to make a decision right now about anything. There’s no rush. We’re just enjoying the moment.” www.boulevarddiamonds.com
- 33 -
www.modernluxuria.com
Neighbourhood Barber Shop Best In Class Barber Ha’s back to basics barbering technique is a gentlemen’s leisure experience WORDS BY KAREN MEURER PHOTOGRAPHY BY ZACHARY AYOTTE
- 34 -
February 2021
Located in the King Edward Park neighbourhood is the quintessential barber shop. Since opening in 2011, Barber Ha has established itself as Edmonton’s go-to barber shop where gentlemen can relax and enjoy a modern yet classic experience. Barber Ha offers traditional straight shaves, clean cuts, and beard and moustache shaping, skillfully performed by accomplished barbers. All this comes from owner Linda Ha’s passion for men's grooming. Now with 25 years of experience in the hairstyling business, Ha looks back at her beginnings growing up in Edmonton and then working as a hairstylist on cruise ships. There she quickly found out that she had to perfect the art of the “shave and a haircut” for the male passengers. And that’s when she found her love of men’s grooming. She decided to take further training in England and loved the culture and tradition of barber techniques. When she returned to Edmonton, Ha brought that love with her and wanted to share it - thus Barber Ha was born. Ha is happy to be the neighbourhood barber shop - cutting hair, clipping beards, and generally enjoying each client’s experience with them. Ha explains that in men’s grooming, most gentlemen come in every 3-4 weeks to get a haircut, and over the years she has formed close relationships with many. “It’s not just ‘plop in my chair and I’ll cut your hair’, you really get to know people well. There’s a high level of trust here and you talk about everything on a personal level.” She knows her chair is a safe zone and whatever happens in the barber shop - stays in the barber shop. Many of Ha’s clients who came that first day in 2011 still sit in her chair today. Last year when Covid struck, Ha used the down time to reset and come back stronger. Her many established clients supported her by coming back as soon as they could and brought more happy clients with them. Ha plans to open a second single chair location just down the street in March. There she will be able to go back to basics by providing one on one client time for a more relaxing and pampered experience. An appointment at Barber Ha is something every gentleman deserves to experience firsthand. www.barberha.com
- 35 -
www.modernluxuria.com
Comfort Mixed with Luxury and Strength Lincoln rolls out its new opulently luxurious and powerful SUV In the world of SUVs, the 2021 Lincoln Aviator Reserve is the pinnacle of comfort and technology. Accommodating for Canadian driving habits, its capabilities can take you through daily driving, highway commuting, cross-country commutes, camping, and sporting - in style. With its Twin-Turbocharged 3.0L V6 engine, generating 400 hp and 415 ft lbs of torque, the three-row Aviator Reserve is Lincoln’s answer to having the room for family, fun, and everything that goes with it. The 10-speed automatic transmission, accompanied with all-wheel drive and a quiet cabin, gives driver and passengers a smooth and powerful ride that gets you where you want to go super quick. Note to drivers: beware of speed traps! ▜
- 36 -
February 2021
PHOTOS SUPPLIED
WORDS BY KAREN MEURER
- 37 -
www.modernluxuria.com
- 38 -
February 2021
Inside the opulent cabin of the Aviator Reserve is a heated, leather wrapped steering wheel, heated and cooled first row seats, a fully digital centre instrument cluster placed perfectly for optimal driver viewing, different drive modes like Conserve for city efficiency - to Excite where you get to take control with the behind the steering wheel, toggle manual transmission...but wait everyone... this gets better! The centre infotainment system contains everything from the backup camera to the audio system, to play your favourite tunes through 28 speakers with surround sound technology. You can sink into the 30-way Perfect Position power, leather seats that also have what Lincoln calls Active Motion® - in layman's terms, that equals a massage function in the seats! You can relax and look out of the panoramic sunroof. Heavenly! The beautiful body lines down the front of the Aviator Reserve’s hood lead into the full LED headlamps with a small-line LED turn signal beneath. That combined with the classic Lincoln front grill gives this midsize SUV a strong and classy look. The joy of driving this SUV is encapsulated in feeling comfort and calm while experiencing an all-around exhilarating ride. It’s pretty clear that the 2021 Lincoln Aviator Reserve checks off all the boxes anyone would want in a luxury SUV. www.kochfordlincoln.com
- 39 -
www.modernluxuria.com
La Petite Iza, The Brasserie Garneau's Been Abel Shiferaw built us a French time machine Locked down in Edmonton and longing for Paris? For meandering meals in a toasty fin de siècle dining room? For an enclave of France in our frozen expanse? Well it’s finally arrived - the only telltale difference being the kindly Canadian service. With limited restaurant service set to recommence on February 8th, we’ve scrapped our coverage of La Petite Iza’s outstanding curbside feasts, Valentine’s Day package, and monumental take home burger that’s taken the city by storm. Instead, let’s walk through the full in-house dining experience this gorgeous new brasserie offers. As we climb to the third floor over La Petite Iza’s sister café and patisserie, Eleanor & Laurent, it’s already clear that Sugarbowl’s inveterate restaurateur Abel Shiferaw has spared no expense in remodelling this Garneau building to reflect the Paris he calls home a quarter of every year. When we reach the top and cross the threshold, it’s as if we’ve stepped into the cab in Woody Allen’s Midnight in Paris. Instant transport. Dark wood panelling and decorative tiles exude their continental ambiance. Grandiose belle époque lamps cascade from the bar top like bouquets of lilies in brushed bronze, bowing their heads as evening descends. Two expansive murals adorn the dimmed lights tiling the ceiling, inspired by the art nouveau iconography of Alphonse Mucha and Toulouse-Lautrec. The only thing reminding us we’re still in Edmonton is the handsome patio that the back of the room opens out on. Come summer, we can all crush Muscadet and Duponts with a view of the valley and downtown’s distant towers. ▶ - 40 -
February 2021
n Waiting For
WORDS BY JOE GURBA PHOTOGRAPHY BY SHAUN HICKS
- 41 -
Pâté de Campagne avec Vin!
www.modernluxuria.com
Of course this Parisian decor would not be complete without Chef Shaun Hicks’ menu and their tight list of French wines, vermouths, and cocktails, alongside the rare Beligian beers Sugarbowl had been first in Edmonton to champion. Hicks’ inspiration is rooted in the foundational texts of French cuisine going back to the days of Auguste Escoffier. Hicks has a long circum vitae that includes 20 years in some of Canada’s best restaurants across the country, but his first position as a head chef was in fact working for Shiferaw at Sugarbowl twenty years ago. His menu for this elevated concept ties a bow on that journey. It calls to mind Bourdain at Les Halles, showing restraint and confidence, executing classic dishes with the attention and grace they deserve. He’s created a menu that’s approachable and affordable enough to work on a weeknight yet elevated enough for an anniversary. - 42 -
Steak Frites
February 2021
Shiferaw envisioned a full day of Parisian gastronomy in these sister spaces. We can begin our day at Eleanor & Laurent on the main floor with pastries and coffee from their newly established Kaffa Roastery (located two doors over above Red Bike). As the day drifts on, we can drift to the third floor for an early aperitif hour, sipping on a blanc vermouth or an herbes de provence martini with orthodox renditions of brasserie hors d'oeuvres, be it pâté or smoked mussels or escargots à la persillade. Of course if you got it and want to flaunt it, champagne and oysters will always do the trick!
- 43 -
Salade de Thon Niçoise
www.modernluxuria.com
As the dinner hour descends, we can do as the French do, and course out a long, meandering meal of iconic brasserie dishes. A first-rate steak tartare or a French onion soup can open our meal before plates of tuna niçoise, bouillabaisse, and duck confit trickle out. Just imagine those entrées with classic pairings like Alsatian Gewürztraminer, rosé de Provence, and Burgundian Pinot. Or take the Belgian route! Their beer list, though presently much shorter than Sugarbowl’s, is tailored for the cicerone or the seriously obsessed. They even boast bottles of one of the world’s most highly prized beers, Westvleteren XII—quite possibly the only place in Alberta where these rarities are available.
- 44 -
Pâté de Campagne
February 2021
At last, the dessert list lands. This thing is a mortal threat to the indecisive. Choose from canonical sweets like a delicate crème brûlée, a custardy apple tarte tatin, dark chocolate and hazelnut mousse, or a lemon tart with mascarpone chantilly and almond tuile. But if we’re paralyzed with indecision, we can always drink our dessert. There’s nothing out of place about a chilled pastis, but we should really take advantage of the rare luxury of seeing Sauternes poured by the glass. Let’s hope this sets a trend!
- 45 -
Steak Tartare
www.modernluxuria.com
As we ride the tide of wine and butter poached delights, we feel transmogrified into a Paul Cézanne or Berthe Morisot sketching in Montmartre, or an Agnès Varda or Jean-Luc Godard swooning in the 5th. We’ve needed a restaurant like this one in Garneau for many years. Clearly Shiferaw knew that better than anyone, because this establishment has been many years in the making. It certainly has the makings to live on as long as Sugarbowl, Edmonton’s longest lived restaurant by many accounts.
- 46 -
Moules Fumées
February 2021
February 8th is around the corner so book now. If you’re still staying at home, lock down one of Chef Hicks’ ever evolving takeaway feasts like roast duck or rabbit pie, or try his deceptively simple and astounding take on a burger that marries Albertan and French cuisine: eight ounces of loosely ground AAA Alberta brisket dry brined then just-seared like a proper steak, couched in a house made brioche bun and adorned only with red wine onions, imported raclette or port salut cheese, and the original Escoffier recipe for scratch aioli. It took me completely by surprise, tasting like the best bœuf bourguignon I’ve ever had. À votre santé! www.lapetiteiza.com
- 47 -
PHOTO SUPPLIED
www.modernluxuria.com
Chocolatier Serves Up Flavourful Delights Steeped in history, local Beaumont chocolate shop reimagines decadent sweets WORDS BY BRANDY BELITSKY
- 48 -
February 2021
Nestled in the quaint historic community of
Sweets finds nspiration in collaborating with
Beaumont, Soul House Sweets has been
local vendors to craft the ultimate flavours for
tickling the taste buds of local chocolate lovers
their chocolates. Their recent Winter collection
with their delectable chocolate and cleverly
features beaubons filled with boozy delights
named “Beaubons” since 2018. Owner and
from Rig Hand Distillery in Nisku. They have
Chocolatier, Kerri Bauer honed in on her
also collaborated with Brave Fox Coffee, who
passion for chocolate after discovering her love
roasts their own beans right in Beaumont, and
for feeding the community with her
Chartier, acclaimed for their local French
previous business, “Crepe And Shake”. Soul
cuisine. With Valentine’s Day on the horizon,
House Sweets takes pride in being built on
Soul House Sweets is dreaming up a delectable
history -literally. Their artisanal delicacies are
menu to satisfy everyone’s sweet tooth. After
handcrafted right where the Les Filles De Jesus
all, love isn’t just for the romantics. Sometimes
convent settled in 1932. When you taste their
showing ourselves some self-love is a great way
sweets, you are also participating in that very
to celebrate this affectionate holiday. Some
history. The nuns planted the crabapple trees
flavours to look forward to include lemon
and raspberries in the 1940s that are used today
marshmallows enrobed in ruby couverture,
in their family recipe for crab apple jelly and in
dark chocolate covered bacon and “Carrot Cake
their raspberry chocolate bars. These historical
Double Double”, infused into white chocolate
roots aren’t the only place where their local
butter-cream ganache and enrobed in Belgian
flavours are sourced, however. Soul House
dark chocolate. www.soulhousesweets.ca
- 49 -
www.modernluxuria.com
The Edible World of Jenna Propp On outsider art and nourishment in an Instagrammed millennium WORDS BY JOE GURBA
Jenna Propp is surprised at being called an artist. She is a self described, “23 year old with a cell phone camera and an Instagram account”. She did not set out to create fine art; nevertheless, she’s amassed a body of photography that deserves the title. Her images capture a vivid relationship between herself and her food. And a wealth of interpretative potential reveals itself to any viewer that chooses to look at her photos as works of Art-with–a-capital-A, much richer in meaning than another Instagram post. Indeed, as the endless stream of images careens past you on the feed (or are they standing still and you the viewer are falling?), Jenna Propp brings the incessant flutter to a halt. Perhaps it was only a matter of time until Propp’s 21st century photo documentation of her food jumped categories from social media fodder to legitimate outsider art. Having recently finished her Bachelor’s degree in Art History at the University of Alberta, Propp came to these Covid lock-down photo ops with a finely tuned eye. Moreover, at 23 years of age, she is one of the so-called digital natives, growing up always armed with a camera. Between her education and her comfort with daily photography, Propp’s sense of colour and composition is heightened beyond that of most folks, regardless of their age. It was the abundant time provided by lock-down when these raw materials coalesced. She suddenly had the leisure to thoroughly plan, prepare, and compose subjects into a cohesive series. The results were simply shared into the world immediately via photo carousels without resorting to any gatekeeper and without pretense. Propp’s obsession with photographing exotic fruits and traditional dishes from ▶
- 50 -
Oranges 1
February 2021
- 51 -
Honeydew
www.modernluxuria.com
her parents’ Filipino heritage began at the onset of lockdown in 2020. Propp realized she was falling back into eating disorders she’d struggled with in the past. Finding the visual beauty in food and composing it while photographing herself with it forced her to associate with it. She’d started in 2017 but only began the intensive compositions in March. At first, this was a coping mechanism for disordered habits reemerging. Then she believes it became a form of denial, as she projected an image of healthy eating habits into the world to convince herself and her loved ones she was fine—and then finally, the genuine engagement with food she’d hoped for. Her instagram bio says it all: “Honey, have you eaten?” Since March 2020, Propp has spun out engrossing photos that slow down time. Richly textured and sunbathed portraits with oranges and - 52 -
Shrimp Cocktail 2
February 2021
prawns and halved tropical fruits abound. These themes have grown into an evermore elaborate series of images. Take her Nochebuena series for example. Masterfully composed tables of dishes set amongst humble yet ceremonial appointments, evoking Filipino Christmas traditions and the storied history wrapped up in American imports like vinegar and canned meats. Juxtaposed with Spanish colonial legacies all set over an obscured and unyoked past, and glimmering through the lens of a Canadian in a frozen landscape skipping a stone through generations of history with a photo of a dinner table. Her portraiture is perhaps the most gripping imagery in how it humanizes and contextualizes these fruits, vegetables and meats as food for people. There’s a certain elemental and surreal aspect of self depiction that begins to resonate with art historical antecedents like Frida Kahlo’s oneiric tropical portraits, ▜ - 53 -
Radishes
www.modernluxuria.com
and Giussepe Arcimboldo’s 16th century paintings of faces composed of food, and ostentatious Northern renaissance still lifes of tables overflowing with food. It is not hard to see Propp’s art historical familiarity shining through. Countless themes can be gleaned from Propp’s images whether she intended them or not. Nourishment’s place at the core of our existence, the commodification and miraculous commute of food we take for granted all seasons of the year. Our modern alienation from land and farming and our vain attempts to reconnect through consumption. Our fetishization of food and nature, our ever shifting notions of health, our attempts to reclaim our cultures through the dinner table. And the rich
- 54 -
Untitled 9
February 2021
symbolism of fruit in mythology, (Adam & Eve, the apples of the Hesperides, the judgement of Paris) especially surrounding femininity and reproduction and abundance, but also the overabundance that gives way to some kind of curse, some kind of forbidden godlike knowledge. Without indulging the endless paths available, let’s explore what is perhaps the most fascinating aspect of Propp’s unintended arts: the present day visual culture these images have arisen within. Propp began these works because she knew she had an audience for them. For all the negative aspects of social media’s ingrained impetus to constantly be branding ourselves and projecting the most curated ▶
- 55 -
Untitled 5
www.modernluxuria.com
depictions of our lives, Jenna Propp has harnessed these currents to will her own becoming - to will a beautiful relationship to food. She’s used these platforms to create visually stunning depictions of food that are so aesthetically brilliant and self-associative that she’s recast her own relationship to food in the real world. In a sense, this is one of the most compelling theories of art being put into practice: turning an object or image from a referent into a signifier. The image now points away from itself. It becomes a language piece that recategorizes our world and thus changes our perception, our behaviour, our relationship to everything inside and outside of ourselves that we can or cannot control. @rio.mare__ on Instagram
- 56 -
Sugar Apple
February 2021
- 57 -
www.modernluxuria.com
Therapeutic, restorative and natural A Visit to Hot Stone Spa WORDS BY JELENA BOJIC PHOTOGRAPHY BY TATYANA SEMENOVA
- 58 -
February 2021
Siberia, a Russian province known for its size and
experience for your clients. They got busier,
cold temperatures, is also known for its banyas.
and the number of clients grew steadily - until
Going to a banya - comparable to a modern-day
Covid-19 restrictions started impacting
spa - has been considered one of Siberia’s most
business operations.
important activities since the 1800s; not only from a social perspective, but to ensure overall
Hot Stones Spa, a product of true love and
health and wellness.
passion from its owners, is all about wellness and collective good. The beautiful, wood carved
When Valeri Nazarov, an Edmontonian who’s
furniture in the spa is custom made, purchased
originally from Siberia, started thinking about
from local woodcraft masters. A custom blend
the unique treatments and benefits of Russian
tea is included in all their reservations, and is
banyas, he realized this was something he really
taken very seriously. The couple originally went
wanted to bring to our market. The concept of
to Turkey to bring high quality tea to be served in
temperature contrast, from hot to cold, where
the spa, and once that supply began dwindling,
sauna bathing is followed by cooling periods in
they decided to grow their own. Mint, thyme and
cold environments, is very beneficial for human
other herbs are planted in their garden, dried
health. Valeri’s wife Tetyana was supportive of
and packaged to be added to a relaxing and
this business idea, so in January of 2019,
healthy experience for each client at Hot Stones
Hot Stones Spa was opened and welcomed its
Spa. Every process and every service is done with
first clients.
so much attention to detail, it’s impossible to leave without feeling wonderful, relaxed
The beginnings were hard, as is typically the case
and fulfilled.
with most small businesses, especially the ones that are introducing a new and different
Amongst the many services offered in the spa,
concept. And Hot Stones Spa is definitely dif-
including sauna, massage and yoga, there’s the
ferent. First and foremost, it’s a family friendly
salt room therapy. With specialized equipment,
space where all ages are welcome, with many
these rooms offer micro-particles of pure salt
entertainment options for kids. The owners are
in the air to be inhaled and also exposed to the
firm believers that the family should be relaxing
skin. Research shows that benefits of salt therapy
and enjoying the benefits of the banya together,
include improvement of lung function and the
so this is a space that brings friends and families
immune system, and can be a natural treatment
together. Their first customers were mostly those
for colds, flu, bronchitis and many other diseases.
familiar with the concept of the banya, happy to
With the current travel restrictions in place, this
discover that they could enjoy its benefits here in
is as close to the ocean air we can get, and we
Edmonton. Word of mouth can travel fast,
will happily take it.
especially when you provide a five-star
www.hotstonesspa.ca
- 59 -
www.modernluxuria.com
- 60 -
February 2021
- 61 -
www.modernluxuria.com
- 62 -
February 2021
- 63 -
PHOTO BY ROMI YOUNG PHOTOGRAPHY
www.modernluxuria.com
Amanda Lwanga,
- 64 -
February 2021
Jaw Dropping Design with Sustainability in Mind Right brain left brain cohesiveness drives the engineered design of Linger Design Studio WORDS BY LINDSAY BROMMELAND
When I remarked to Amanda Lwanga, MASA,
sustainable fabrics such as bamboo over
P.Eng., owner and creative director of Linger
synthetics whenever possible. She recommends
Design Studio, how unusual it is to meet an
incorporating existing furniture and home
Engineer with style (no offense to all the left
features into your project to minimize waste.
brains out there), she laughed. “Engineering
The challenge of updating old materials
is creative problem solving. In a way, design is
sometimes results in becoming the most
visual problem solving.” The Sherwood Park
inspired, unique parts of a renovation.
renovation featured here presented many opportunities to put that theory into practice,
In this kitchen update, the goal was to
not the least of which were competing husband
modernize the space and neutralize excessive
and wife tastes (him: bold and glam / her: clean,
warm tones from yellowed oak cabinets and
farmhouse chic).
floors. White oak flooring and cabinet doors were installed, along with new light grey and
Lwanga’s professional background in
white quartz countertops, giving the space an
environmental impact assessment means
instant lift. The ‘pixelated’, blocky brick wall got
she approaches each project with not only
a gorgeous German Schmear treatment to
design, but sustainability in mind. Though not
soften and urbanize the room. Luxe, rust colored
every customer has the means or desire to go
velvet stools bring a pop of colour while
completely net-zero, environmental impact can
complimenting the room’s natural light, and the
still be minimized without sacrificing style or
black hardware and faucets ground the space.
blowing the budget. For this renovation, the existing cabinets were refaced by the original
New lighting adds a final touch of glam to bring
cabinet maker who still had the templates 20
it all together into a visually stunning custom
years after the kitchen was first built. Lwanga
kitchen. For more jaw-dropping interiors,
also uses low VOC paint and chooses
check out lingerdesignstudio.com. ▶
- 65 -
www.modernluxuria.com
- 66 -
RENDERINGS BY REDDO/+ WORKSHOP
February 2021
- 67 -
www.modernluxuria.com
- 68 -
February 2021
- 69 -
www.modernluxuria.com
- 70 -
February 2021
White oak flooring - Action Flooring White oak millwork and custom cabinet doors Florkowskys' Woodworking and Cabinets Quartz Countertops - Urban Granite Lighting - Hudson Valley Lighting Bar stools - Nuevo Living Dining chairs and table - Nuevo Living Hutch - CB2 Rug - Jaipur Living
- 71 -
www.modernluxuria.com
Nestled in Nature Woodhaven lives up to its name
- 72 -
February 2021
PHOTOS SUPPLIED
WORDS BY LINDSAY BROMMELAND
It’s not hard to see why Woodhaven was awarded Best New Community by the Canadian Home Builders’ Association. Surrounded on three sides by Wedgewood Creek and Ravine, the vision for this community was to, “Connect with Nature”, says Leanne Ure, Engineer and Project Manager for Rohit Land Development.
- 73 -
www.modernluxuria.com
- 74 -
February 2021
As such, kilometres and kilometres of multi-use trails, easy to find with their white oak trailhead markers, have been created for Woodhaven’s residents to walk, ski, or bike. All homes are less than 100m from nature. Ure says her favourite thing about the community is seeing how happy residents are to use the trails and interact with Woodhaven’s natural surroundings. - 75 -
www.modernluxuria.com
- 76 -
February 2021
The community has no through traffic, so Woodhaven feels safe and secluded. It has city-style conveniences such as a playground and a future K-9 school, and it’s only a 5 minute drive to basic amenities. Though popular with families, Woodhaven has something for everyone, from entry-level duplexes to ravine backed homes. “Woodhaven has some of the last ravine-backing lots in west Edmonton,” says Marty Pawlina, Marketing Director for Rohit. - 77 -
www.modernluxuria.com
- 78 -
February 2021
Speaking with Ure and Pawlina, it’s clear how proud they are of Woodhaven, and the ‘heart and passion’ their team has put into bringing their vision to life for its residents. Ure says it best, “We built a community for people to create community. www.woodhavenedgemont.com
- 79 -
Loewen crafts luxurious windows and doors that are the statement pieces of custom residential architecture. Looking for one window or a whole house we have a solution.
Loewen Window Centre
4552 - 99 Street Edmonton, AB 780.452.3753
www.rsvpdesign.ca
