YAM magazine Nov/Dec 2023

ISSUE 87 NOV/DEC 2023

yammagazine.com

Festive tips & ideas to make this year the merriest one ever

Whistler Wonderland STYLE WATCH:

Sophisticated Sparkle

P lus

Easy, elegant bites & bubbles for any event

How to

MAKE THE MOST OF WINTER

STEP INTO THE FUTURE OF ELECTRIC The Mercedes-EQS Sedan Far more than just an interior, every part of the Mercedes-EQS Sedan cabin is engineered for thoughtful luxury. This cabin is generous in room, attentive to detail, and thanks in part to advanced aerodynamics, supremely quiet.

Schedule your Mercedes-EQS Sedan experience today.

Three Point Motors

Mercedes-Benz Nanaimo

in natural fibres and blends for an effortless style.

103-2506 Beacon Avenue Sidney, BC 778-351-0790

1017 Government Street Victoria, BC 250-383-3393

W W W.G L A M A N D FA M E .C O M

Amazing gifts from these iconic brands

BOSS, Paul & Shark, Brax, Alberto, Gran Sasso, 34 Heritage, Milestones & Desoto

menswear & accessories

Fashion changes, style remains, and service is always in style!

Experience the difference! #110 -2506 beacon avenue, sidney 250.654.0534 dgb-sidney@shaw.ca

620 broughton street, victoria 778.265.5340 dgb-victoria@shaw.ca

The all-electric, premium SUV with Audi DNA The all-new 2024 Q4 e-tron takes electric driving to impressive new levels.

295 hp

380 km range

0-100 in 6.1 seconds

36-minute rapid charge time

Quattro (4WD)

Available for quick delivery starting from $63,390* Schedule your e-tron experience today.

Audi Victoria

Audi Nanaimo

+1 250-590-5849 audivictoria.com

+1 844-585-2834 audinanaimo.com

*Price includes freight and PDI. Taxes, $495 doc fee, accessories, and optional features are additional. A Division of GAIN Group of Companies.

UNIQUE OP P ORTUNITIES

$34,400,000

$4,800,000

$6,800,000

$3,865,000

Lot 15 & 29 Wavell Road, Deep Bay

5776 East Sooke Road, Sooke

3901 Tudor Avenue, Saanich

11325 Chalet Road, North Saanich

323 ACRE LOT

BED: 3

BED: 3

BED: 3

MILE+ OCEANFRONT

7.75 ACRES

Sandy Berry X

250.818.8736

BATH: 3

2,696 SQ.FT.

PARKING: 6

Peter Crichton**

BATH: 4

1.13 ACRES

250.889.4000

3,145 SQ.FT.

PARKING: 8

1 ACRES

Lisa WilliamsA

250.514.1966

BATH: 3

2,872 SQ.FT.

PARKING: 7

Andy Stephenson A

250.532.0888

UNIQUE OP P ORTUNITIES N EW L I ST I N G

$3,290,000

$3,399,000

$2,999,000

$2,888,000

1493 Pebble Place, Langford

192 Spinnaker Drive, Mayne Island

6649 Godman Road, Port Renfrew

4725 Appaloosa Way, Duncan

BED: 5

BED: 3

2.06 ACRE LOT

BED: 3

PARKING: 10

4 ACRES

BATH: 5

0.26 ACRES

5,377 SQ.FT.

PARKING: 4

BATH: 3

0.79 ACRES

Brad MaclarenA

250.727.5448

2,617 SQ.FT.

PARKING: 6

Michael Tourigny**

250.514.6457

Jon Baker**

250.701.1814

BATH: 6

3,765 SQ.FT.

PARKING: 12

Brian DanyliwA

250.710.6844

UNIQUE OP P ORTUNITIES

$1,150,000

$1,395,000

$1,509,000

$975,000

825 Cedar Bough Spur, Sidney Island

8519 West Coast Road, Sooke

Lot 2 Bare Point Road, Chemainus

1 Island Highway East, Nanoose Bay

BED: 3

BED: 1

2.57 ACRE LOT

SUBDIVISION POTENTIAL

BATH: 1

1.72 ACRES

1,502 SQ.FT.

PARKING: 5

BATH: 1

1.18 ACRES

Kris Ricci**

778.966.7441

537 SQ.FT.

PARKING: 3

The Wildman Group

CO ND OS & TOWN HOMES

WATERFRONT

250.893.9976

19.30 ACRE LOT

Spencer Cao*

250.732.2267

Sean Farrell*

250.588.2377

S ING L E FA MILY HOMES N EW P R I C E

$5,000,000

$543,900

$2,990,000

$2,595,000

304-2311 Mills Road, Sidney

8991 Island Highway South, Fanny Bay

9760 Glynnwood Park Road, North Saanich

361 Arnold Avenue, Victoria

BED: 2

BED: 2

BED: 5

BED: 5

BATH: 1

1,105 SQ.FT.

PARKING: 1

BATH: 1

94 ACRES

The Wildman Group

250.818.2006

1,160 SQ.FT.

PARKING: 10

Sandy Berry X

BATH: 2

0.61 ACRES

250.818.8736

2,845 SQ.FT.

PARKING: 6

BATH: 6

0.14 ACRES

Don St GermainA

250.744.7136

3,347 SQ.FT.

PARKING: 4

Dean InnesA

250.686.0279

SING L E FA MILY HOMES NEW P R I C E

$2,160,000

$1,699,000

$1,500,000

$1,699,000

1007 Kentwood Place, Saanich

1735 Falcon Heights Road, Langford

227 Heddle Avenue, View Royal

9927 Panorama Ridge Road, Chemainus

BED: 4

BED: 6

BED: 5

BED: 5

BATH: 3

0.39 ACRES

2,636 SQ.FT.

PARKING: 4

Beth Hayhurst*

BATH: 4

1.22 ACRES

250.896.0766

3,432 SQ.FT.

PARKING: 6

Victoria Luxury Group

BATH: 5

0.24 ACRES

250.857.0609

3,102 SQ.FT.

PARKING: 4

BATH: 4

2.03 ACRES

Myrtha Deschamps**

581.337.0738

3,848 SQ.FT.

PARKING: 8

Thomas Goodman*

250.415.6675

SING L E FA MILY HOMES NEW P R I C E

N EW PR I C E

$939,900

$1,100,000

$870,000

2075 Longspur Drive, Langford

1016 Guenter Place, Langford

BED: 4

BED: 5

BATH: 3

0.09 ACRES

2,045 SQ.FT.

PARKING: 4

Victoria Luxury Group

Victoria 250.380.3933 * Sales Representative

BATH: 3

0.07 ACRES

250.881.3601

Salt Spring Island 250.537.1778 * * Sales Associate

31 Cahilty Lane, View Royal

2,317 SQ.FT.

BED: 3

PARKING: 4

Anna Sterloff * *

250.514.7214

Vancouver 604.632.3300

A Personal Real Estate Corporation

X Associate Broker

1,533 SQ.FT.

0.09 ACRES

PARKING: 2

YEAR BUILT: 2005

Terry Calveley**

West Vancouver 604.922.6995 † Broker

BATH: 2.5

250.589.6247

White Rock 604.385.1840

Kelowna 250.469.9547

Sun Peaks 250.578.7773

Move Beyond Your Expectations 4725 APPALOOSA WAY, DUNCAN 1080 MATUKA DRIVE, NANOOSE BAY S OT H E B YS R E A LT Y.C A

Connect with your local experts. $3,750,000 7801 West Coast Road, Sooke BED: 5

BATH: 3

3,988 SQ.FT.

5.30 ACRES

PARKING: 10

YEAR BUILT: 1952

Wiggins Group

250.415.2500

INTRODUC ING

$1,899,000

$2,640,000

1713 Falcon Heights Road, Langford

BED: 6

BED: 3

3.90 ACRES

Andy Stephenson

Anna Sterloff

Beth Hayhurst

Brad Maclaren

Brayden Klein

Brian Danyliw

Dean Innes

Don St Germain

Georgia Wiggins

Glynis MacLeod

Grace Shin

NEW LI ST I NG

1080 Matuka Drive, Nanoose Bay BATH: 6

Andrew Maxwell

5,884 SQ.FT.

PARKING: 10

BATH: 2

0.51 ACRES

Jacob Garrett*

236.562.7047

2,258 SQ.FT.

PARKING: 4

Victoria Luxury Group

250.588.2466

CON DOS & TOW N H O MES SO LD

$1,895,000

Jacob Garrett

Jon Baker

Kirsten MacLeod

Kris Ricci

Lisa Williams

Logan Wilson

Luke Cameron

Michael Tourigny

Myrtha Deschamps

Peter Crichton

Robyn Wildman

Sandy Berry

Samantha Jensson

Shaelyn Mattix

Simona Stramaccioni

Spencer Cao

Terry Calveley

Thomas Goodman

Tim Wiggins

$729,000

301-21 Dallas Road, Victoria

523-1400 Lynburne Place, Langford

BED: 2

BED: 2

BATH: 2

Harley Shim 1,691 SQ.FT.

PARKING: 2

BATH: 2

992 SQ.FT.

PARKING: 1

Andrew Maxwell**

250.213.2104

Simona Stramaccioni**

250.744.6411

$2,450,000 1952 Runnymede Avenue, Victoria BED: 6

BATH: 5

5,239 SQ.FT.

0.16 ACRES

PARKING: 6

YEAR BUILT: 1912

MacLeod Group

250.661.7232

SOL D

$1,499,000

$1,475,000

973 Runnymede Place, Oak Bay

985 Abbey Road, Victoria

BED: 3

BED: 5

BATH: 2

0.17 ACRES

1,658 SQ.FT.

PARKING: 4

BATH: 4

0.33 ACRES

Luke Cameron**

778.584.3517

2,488 SQ.FT.

PARKING: 6

MacLeod Group

250.908.0184

Luxury Is An Experience, Not A Price Point. $899,900 521 Mount View Avenue, Colwood

2553 Vancouver Street, Colwood

BED: 3

BED: 2

BATH: 2

0.26 ACRES

1,601 SQ.FT.

PARKING: 6

BATH: 1

0.13 ACRES

The Wildman Group

Toronto

Only one network delivers a standard of service designed to elevate your property as one of its own. Our global marketing platform and distinguished brand positioning maximizes the potential value for your home regardless of your home’s size, neighbourhood or price point.

UPON REQUEST

250.818.8522

Montréal

1,350 SQ.FT.

PARKING: 2

The Wildman Group

Paris

New York

250.818.8522

Tokyo

VISIT SOTHEBYSREALTY.CA TO EXPLORE OUR LISTINGS AND WHAT COULD BE NEXT. Hong Kong

London

S OT H E B YS R E A LT Y.C A

Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal.

NOV/DEC

H O L I D AY I S S U E

Contents 36

TOURISM WHISTLER/MIKE CRANE

72

100

102

36

10 Ways to Make the Most of Winter The weather may be frightful, but these cozy activities will make every chilly day delightful.

By Susan Hollis

100

It’s a Wrap How to make gift giving joyful, thoughtful and stressfree. Your friends will thank us, and so will you.

By Liam Razzell

8

YAM MAGAZINE NOV/DEC 2023

53 THE ULTIMATE PARTY PLANNER

From festive décor to a pullout party checklist: Everything you need to make your next bash a total smash.

By the YAM Team

72

The Winter Garden Moody lighting and layered texture: Advice for creating a beautiful year-round outdoor space.

By Wendy McLellan

104

Whistler Wonderland Fall in love with winter at the luxurious mountain playground in our own backyard.

By Joanne Sasvari

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

Locally Owned & Operated | 250.383.6509 | trilliumcommunities.com

14 EDITOR’S LETTER

44

64

17 HERE + NOW

Puzzle Lab’s solution for lazy winter days; festive ideas for your mantel; holiday markets; night lights; pretty pins; a barbershop quartet for beardy fellows; 10 ways to make your home guest ready; where to find the jolly old elf around Victoria; a gift that really matters. Plus our YAM giveaway.

26 IN PERSON

On his new CHEK-TV show, boogiewoogie pianist Michael Kaeshammer really gets cooking.

By David Lennam

44 LIFE AT HOME

With a little faith and a lot of smart planning, an old church is transformed into a one-of-a-kind home.

By Danielle Pope

64 STYLE WATCH

94

Fab at the Fairmont: Sequins, sparkles and the sweetest accessories for a glam night out on the town.

82

Styled by Janine Metcalfe

108 SCENE

Wrap your head around the Wonderheads’ unique take on A Christmas Carol; plus, our Culture Calendar.

By David Lennam

110 PERSPECTIVE

Look closer: We end the year on a calm and cozy note.

By Joanne Sasvari

FOOD + DRINK 80 TASTES + TRENDS

Leechtown Blacksmith Co.’s handcrafted pans go online; Tombo’s winning combo; great gifts for serious cooks.

By Cinda Chavich

10

YAM MAGAZINE NOV/DEC 2023

82 THE CURATED CANAPÉ If you’re hungry for ideas for your next party, we’ve got you covered with dozens of chefapproved small bites.

By Cinda Chavich

92 PAIRINGS

How to choose the right sparkling wine for every event.

By Joanne Sasvari

94 BAKING

Dress it up or dress it down, this cake is the sweet solution you’re craving.

By Joanne Sasvari

NOV/DEC

Contents H O L I D A Y I S S U E

SPONSORED CONTENT

The Page One Story For a quarter-century, this local, independent publishing house has produced the engaging and informative magazines Victorians have grown to love.

M

ISSUE 85 JUL/AUG 2023

yammagazine.com

2023

WINNER

Restaurant of the Year Page 40

FOOD+DRINK V I C T O R I A’ S H O M E & D E S I G N M A G A Z I N E

The Fall Issue

A modern kitchen with a Mediterranean mood PAGE 26

INSPIRED LIVING

• A kitchen designed to last • Open-concept condo • Architectural addition

Get season ready

Fireplaces | Dining rooms | Hardware Window trends | Home security sprucemagazine.ca

PM41295544

APR/MAY 2023

NEW n Desigal Reve

Mentoring

3 entrepreneurs share their stories

SLOWDOWN: CASH FLOW IS KEY

How to deal with best- and worst-case scenarios

A Sober Second Look

Changing views on drinking culture

Opportunity Knocks Is it time to change your business model?

Armon Arani, CEO and Co-founder, Cognito Health

SPECIAL 10 TO WATCH ISSUE

PAGE ONE PUBLISHING INC.

agazines are all glossy photos and clever headlines, riveting stories and advertisements designed to tempt the reader. But for Page One Publishing, its magazines — YAM, Douglas and Spruce — are really all about community, and it’s been that way for 25 years and counting.

On a Tuesday at 10 a.m., Page One H.Q. — a small, brick building near Uptown — is buzzing. Camera bags in hand, the director of photography rushes out the door to a photo shoot across town. Two advertising consultants walk past him, returning from a successful client meeting. The art department works on the beautifully designed pages the magazines are known for. In editorial, computer keyboards click-clack rapidly, adding a percussive beat as writers and editors craft the stories of Greater Victoria.

Directing all this creative energy are the owners of Page One Publishing, Lise Gyorkos and Georgina Camilleri.

“Our team has different interests and areas of expertise, and that helps us publish magazines that everyone loves to read,” Gyorkos says. “The impact the team has made on this city makes me so proud.”

She and Camilleri teamed up 25 years ago, back when the pair were working for another publisher. “Georgina was the art director and I was the production manager,” says Gyorkos.

“We really liked working together, both as friends and colleagues, and we knew we wanted to start our own publishing business.”

In 1998, they founded Page One Publishing.

Working out of Camilleri’s basement, at first they produced custom print publications for tourism organizations. “Humble beginnings,” Camilleri says with a laugh.

As new business owners, the pair immersed themselves in Victoria’s business community, where they quickly spotted a gap in the magazine market: Nobody was producing hyper-local content for and about Victoriabased entrepreneurs and business owners.

So they decided to start a business magazine.

In 2006, the first issue of Douglas hit newsstands, its name an homage both to Douglas Street and the local Douglas fir tree.

“By starting a business magazine, we thought we could address the need for local business content,” says Gyorkos.

580 Ardersier Road, Victoria | 250-595-7243

“But we also saw it was a way to learn about entrepreneurship from business leaders here.”

Camilleri adds: “There were areas we hadn’t worked before that were completely new to us.

We hadn’t been using many freelancers, we hadn’t had to look after distribution before, we didn’t have a sales team, we had to hire writers and create a business strategy.”

But that was just the beginning.

Victoria’s popular lifestyle magazine YAM began as an insert in Douglas (its name an acronym for “you and me”), and in 2009 became its own standalone publication. It was joined in 2017 by the home-and-design magazine Spruce.

At the same time, Page One created some of Victoria’s most popular and influential events. In 2009, Douglas held its first 10 to Watch Awards, which have become a powerful launching pad for new businesses in Greater Victoria. And in 2018, YAM hosted its first Best Restaurant Awards, a heartfelt celebration of the city’s restaurant industry. “People have expressed that winning an award from a Page One event has been life-changing,” says Camilleri. “Working with our awesome team to have that kind of effect is very rewarding.”

All these years later, what sets Page One apart from so many others is their passion for the community they cover, from supporting local businesses during the height of the pandemic to following thoughtful sales practices that never compromise on editorial content. As Gyorkos says, “We offer marketing opportunities that we think will get our clients the best return on their investment and we are very grateful to them for supporting us over the years.”

So what’s next? Along with continuing to cover the community they love, build their subscription base and develop their online offerings, in 2024 the Page One team is launching both its “Spruce Up” series of reader events and its first-ever Spruce Awards of Excellence honouring individuals in the home, design and building industries. And they have even more projects in the works.

“We are excited about the future for Victoria and Page One Publishing,” says Camilleri. “We embrace change and love to feel like we’re moving forward.”

pageonepublishing.ca

Since starting Page One in 1998, co-publishers Lise Gyorkos (left) and Georgina Camilleri have built one of Victoria’s best-loved media brands.

Above left: Production. The creative department is renowned for its compelling design, photography and visual storytelling. From left: Digital marketing co-ordinator Claire Villaraza; graphic designers Janice Hildybrant (YAM and Spruce) and Caroline Segonnes (Douglas); and director of photography Jeffrey Bosdet.

Above: Editorial. The editorial department produces engaging content for Page One’s three magazine brands, covering the stories Victorians care about most. From left to right: Joanne Sasvari, editor-in-chief and YAM editor; Spruce editor Danielle Pope; Douglas editor Ken Winchester; and editorial assistant Liam Razzell.

Left: Sales office. Page One’s sales and marketing team focuses on building relationships with local businesses, serving their marketing needs through both advertising and events. Back left: Advertising co-ordinator Rebecca Juetten and marketing and events coordinator Lauren Ingle. Advertising consultants, from left: Deana Brown, Cynthia Hanischuk, Will Gillis and Brenda Knapik.

EDITOR'S LETTER

Ready, Set, Celebrate!

T

hat box of holiday decorations tucked away in your attic or basement is more than just a crate of shiny ornaments and tangled lights. Whether it’s a tidy, carefully labelled plastic bin or a raggedy cardboard carton, it’s also packed with anticipation, nostalgia and memories, the lingering glitter of celebrations past, the poignant reminder of people who won’t be here to join the party this year.

Me, I can’t wait to dig out the pretty mercury glass balls and sparkly garlands so carefully wrapped in newspaper, the gleaming golden apples and pears I like to arrange on the mantelpiece and Harold, the baroque-bordering-on-tacky angel who needs to go somewhere prominent despite his pitiful broken wing. I can’t wait to put up the fairy lights and decorate the tree, to hang a fragrant wreath on the door, to crank up the yuletide tunes while the cookies bake.

Mostly, though, I’m looking forward to flinging open the doors and welcoming friends and family around my table. It’s been so long since we’ve had a properly festive holiday season, without pandemic restrictions or anxieties, don’t you just want to let loose and really, truly celebrate? (And yes, we know COVID is still around, but we’ve all learned to live with it. Right?)

That’s why this Holiday Issue is all about parties, big and small, modest and full-on glam. We’ve rounded up dozens and dozens of great ideas for you, from fabulous party dresses to easy canapés, from how to prep your home for visitors to how to behave at an event whether you’re host or guest.

Plus we have an essential checklist for planning any party, as well as a downloadable playlist (see page 53) to set the mood, and so much more.

We hope our Ultimate Party Planner is helpful. More than that, we hope it’s fun.

Mostly, though, we hope you are looking forward to the holiday season as much as we are.

Here at YAM, we love the holidays, and not because of the presents (though we’re not going to say no to something shiny under the tree, ahem). The holidays bring us together. They allow us to pause and connect, to share food and hugs, to be unabashedly sentimental and even a little bit cheesy Oh — and that box of ornaments? We know that what it really holds is love.

We wish you and your family all the joy of the holiday season.

Now let’s party!

LUMING/STOCKSY

The holidays allow us to pause and connect, to share food and hugs, to be unabashedly sentimental and even a little bit cheesy.

14

YAM MAGAZINE NOV/DEC 2023

Joanne Sasvari, Editor-in-Chief editor@yammagazine.com

lightsofwonder.ca

December 1 - 31 Centennial Square

STANSBOROUGH FARM WEAVERS

tug-o-war no more

Heritage blankets made in New Zealand from the soft wool of Stansborough Grey Sheep Blankets fit both king and queen beds

PUBLISHERS Lise Gyorkos, Georgina Camilleri EDITOR-IN-CHIEF Joanne Sasvari DIRECTOR OF PHOTOGRAPHY Jeffrey Bosdet LEAD GRAPHIC DESIGNER Janice Hildybrant ASSOCIATE GRAPHIC DESIGNER Caroline Segonnes PRODUCTION MANAGER Jennifer Kühtz Deana Brown, Will Gillis, ADVERTISING CONSULTANTS Cynthia Hanischuk, Brenda Knapik ADVERTISING CO-ORDINATOR Rebecca Juetten MARKETING CONSULTANT Amanda Wilson DIGITAL MARKETING CO-ORDINATOR Claire Villaraza

JANIS JEAN PHOTOGRAPHY

MARKETING CO-ORDINATOR Lauren Ingle

Have you ever played duvet tug-o-war with your partner? You're not alone!

St Genève’s new Euro Twin size was developed to bring peace back to your bed with two individual duvets, so that each sleeper can have a good night’s sleep tailored to their needs.

Visit us at Muffet & Louisa, we would love to help you choose the perfect duvets.

EDITORIAL ASSISTANT Liam Razzell CONTRIBUTING WRITERS Cinda Chavich, Susan Hollis, David Lennam, Wendy McLellan PROOFREADER Lionel Wild CONTRIBUTING PHOTOGRAPHERS Joshua Lawrence CONTRIBUTING AGENCIES Getty Images p. 18, 20, 21, 22,

37, 41, 73, 77, 78, 100, 109, 110; StockFood p. 83, 90. 91; Stocksy p. 36, 39, 40, 72, 92

GENERAL INQUIRIES info@yammagazine.com LETTERS TO THE EDITOR editor@yammagazine.com SUBSCRIBE TO YAM subscriptions@yammagazine.com ADVERTISING INQUIRIES sales@yammagazine.com ONLINE yammagazine.com INSTAGRAM @yam_magazine FACEBOOK YAMmagazine X YAMmagazine

ON THE COVER Festive party bites for every event.

Photo by Jeffrey Bosdet

Published by PAGE ONE PUBLISHING 580 Ardersier Road, Victoria, B.C. V8Z 1C7 T 250-595-7243 info@pageonepublishing.ca pageonepublishing.ca Printed in British Columbia by Mitchell Press.

Ideas and opinions expressed in this publication do not necessarily reflect the views of Page One Publishing Inc. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents of any advertisement, and any and all representations or warranties made in such advertising are those of the advertiser and not the publisher. No part of this magazine may be reproduced, in all or part, in any form — printed or electronic — without the express permission of the publisher. The publisher cannot be held responsible for unsolicited manuscripts and photographs.

Canadian Publications Mail Product Sales Agreement #41295544

ADVERTISE IN YAM MAGAZINE YAM is Victoria’s lifestyle magazine, connecting readers to the distinctive lifestyle and authentic luxury of the West Coast.

For advertising info, please call 250-595-7243 or email sales@yammagazine.com.

BC 16

YAM MAGAZINE NOV/DEC 2023

HERE + NOW

WHEN ALL THE PIECES FALL INTO PLACE

Wondering what to do on a wintry day?

Puzzle Lab has the solution.

JEFFREY BOSDET/YAM MAGAZINE

This Victoria company, created by Tinka Robev and Andrew Azzopardi, founders of the design and branding agency Studio Robazzo, produces heirloom-quality puzzles, many featuring works by talented Canadian artists. Among them is this whimsical winterscape, “Journey to the Light,”

by Victoria-based artist Morgana Wallace, who is known for her works in paper collage, watercolour, gouache and ink. Printed on poplar wood and intricately line cut, its 438 festive pieces provide the perfect challenge for whiling away a lazy afternoon. Or two. puzzle-lab.com

YAM MAGAZINE NOV/DEC 2023 17

HERE + NOW

Ready, Set, Shop!

HOW TO

Decorate a Holiday Mantel

Use snowy whites and gleaming metallics to create a festive focal point.

D

uring the holidays, the hearth is the heart of the home, where friends and family gather and the mantel becomes a display space for your creative flair.

How you use that space is up to you — and truly, the options are endless. You could choose a minimalist display with one or two strategically placed objets d’art. Or you could go for the full-on maximalist look, with glamorous layer upon layer of colour, texture, greenery, lighting and ornaments. You could opt for a DIY crafty arrangement, or a retro mid-century one, or a nostalgic traditional one all in cute red-and-green baubles and bows.

We especially love the cool sophistication of wintry whites and modern metallics. They work in any décor from charmingly Victorian

to elegantly contemporary to warmly whimsical.

Consider: Garlands of shiny gold, silver or copper. Tiny string lights. Votives in shiny mercury glass. Tall brass or silver candle holders. Metallic sculptures of animals or fruit.

White ceramic houses or woodland creatures.

Heirloom ornaments. Pictures in pretty vintage frames, perhaps layered over each other. Small gifts with golden bows.

Whatever you choose, aim for variety in height and texture, and make sure everything is securely placed. Add an element of light or sparkle. If you use candles, arrange them so there is no fire risk or, better yet, use flameless ones. And if you don’t have a fireplace, create a central tablescape instead.

3

2

Whether you’re searching for a one-of-a-kind gift or that elusive holiday spirit, these makers’ markets are guaranteed to put you in a festive mood.

44th Annual Creative Craft Fair

November 10 to 12, Pearkes Rec Centre Three days of arts, crafts and demonstrations attended by thousands of visitors each year. More than 125 exhibitors offer crafts, gourmet food, fine art, photography, clothing, glass art, jewelry, bath and beauty products, wine, spirits and fine woodwork. creativecraftfairs.com

Victorian Christmas Craft Fair 2023

November 18 to 19, Saanich Commonwealth Pool One of the city’s most heartwarming holiday traditions is back with more than 70 makers and artists selling handcrafted décor, gifts, baked goods and more. facebook.com/ victorianchristmascraftfair

Owl Designer Fair

1

November 18 and 19, Fernwood NRG This annual community craft show features terrific local musicians and food trucks as well as handy gifts — plus it supports local non-profits. owlfair.com

Out of Hand Modern Market

4

1. White ceramic houses, Crate & Barrel.

2. Mixed metallic ball holiday garland, CB2.

3. Brass sculpted reindeer, Pottery Barn.

4. Sputnik marbleand-brass stocking holder, West Elm. 5. GlucksteinHome plum glass trees with LED lights, The Bay.

18

YAM MAGAZINE NOV/DEC 2023

5

November 24 to 26, Crystal Gardens Browse through works by more than 100 of the best artists and makers in Western Canada at this much anticipated holiday market. outofhand.ca

A Touch of Salt Spring Christmas Craft Show

December 1 to 3, Saanich Fairgrounds Started on Salt Spring Island in 1991, today the biggest and best-attended arts and crafts show in the islands features more than 200 crafters and artisans. atouchofsaltspring.com

Dickens Fair

December 2, James Bay Community Centre Even Ebenezer Scrooge would be tempted by the toys, jewelry, festive food and more from dozens of artisan vendors at this beloved, 42-year-old Victoria tradition. jamesbaymarket.com/ dickens-fair

Pin It On

BRIGHT LIGHTS

On December 1, Idar brings back Victoria’s prettiest holiday tradition.

The best way to create a dazzling holiday display? Let someone else do it.

E

W

hile we all love the magic of fairy lights on a dark wintry night, installing them is rarely our favourite chore.

Luckily, Victoria has a number of companies that will come and do the job for you. FestiLight and Shack Shine are two businesses that will create a custom display of commercialquality lights for your space, as simple or as over-the-top Griswold-tastic as you wish. Even better, they also install, remove and store your lights for you.

Or — and we love this idea — why not make your lighting permanent? Gorge Electrical Services will install customizable LED Gemstone Lights, which can change from white architectural lighting for every day to moody hues for Halloween, festive ones for the holidays or even your favourite team’s colours for the big game — and you never have to change them.

Now that’s a bright idea.

1

2

ach year since 1998, Idar Bergseth Designs has released an exclusive holidaythemed pin, and collectors and gift-givers alike can hardly wait to see what 2023’s theme will be.

Twenty-five years ago, that first pin was a sweet little snowflake, designed for “a (very) young man who wanted to get a gift for his mother for Christmas,” says Lance Glenn, Idar’s design consultant. Among the designs they’ve added since then: a wreath in 1999, a peace dove in 2001 and again in 2021, a pair of mittens in 2018, a holly sprig last year.

“All of the pins have a different story behind the inspiration, and we always have a lot of fun

figuring out what to do for next year,” says Glenn. “The yearly tradition has gained popularity, with people coming back every year eager to add the latest pin to their collection.”

The pewter pins are small and subtle, and cost only $20 with partial proceeds going to the British Columbia Professional Fire Fighters’ Burn Fund. (Idar does produce a few pricier versions in silver and gold, though.)

And there’s no sneak peeking.

The 2023 pin will be released on December 1 and not before, “as is our tradition,” Glenn says. “You’ll have to wait to see!”

Look for the reveal @idarjewellers on Facebook and Instagram.

Barbershop Quartet

Santa can get away with luxuriously overgrown facial hair.

You, my friend, may need a little trim.

S

M. MACKENZIE COOPER

4

3

ure, it’s nice that your beard is keeping your neck all warm and cozy, but with all the parties and other social events of the season, you also want to look well groomed. And the best way to do that is to get yourself to a barbershop.

Professional barbers have years of training and can offer an excellent cut, shave or trim that’s perfectly tailored to your needs. They use highquality tools, products and techniques that can keep you looking your best between visits. Besides, barbershops are just chill places to hang out — and what gent doesn’t enjoy a hot towel shave?

Here are just a few of Victoria’s barbershops to check out.

1. Status Barber Shop, statusbarbershop.com 2. Victory Barber & Brand, victorybarbers.com 3. Uomo Modern Barber, uomomodernbarber.com 4. Rebellion Barber, rebellionbarber.com

YAM MAGAZINE NOV/DEC 2023 19

HERE + NOW

165 Craig Street, Duncan, BC Shopcardinoshoes.com

10 Tips

FOR GREAT GUEST ROOMS Before friends and family arrive for the festive season, create a space that makes them really feel welcome.

1. Provide a comfortable mattress, choice of

pillows, cozy comforter, nice bed linens, extra blankets and good-quality towels.

2. Clean out space in the closet and/or dresser for your guests’ clothes, and provide a small table, bench or luggage rack for their suitcases.

3. Keep décor clean, simple and clutter-free

— but remember that fresh flowers are always welcome.

4. Provide a place to sit that’s not the bed; ideally, a comfy chair and a table or desk.

5. Let there be light — for reading and putting on makeup — but not too much light. Choose window coverings that ensure privacy.

6. Create a snack station with a kettle, teabags, cups and a basket of goodies.

7. Set up a small TV set with bedside remote and/or assemble a small library of popular mystery novels, travel guides or magazines.

(May we suggest YAM?) 8. Create a charging station with a universal

charger and write your Wi-Fi password on a card placed on the nightstand or taped to the back of the guest-room door.

9. Provide a basket of mini-toiletries in case any were forgotten.

10. Supply a set of keys to your house, as well as your contact info, local emergency numbers and the code to your security system if you have one.

20

YAM MAGAZINE NOV/DEC 2023

Snapshots with Santa

Catch up with the jolly old elf at these unexpected locations. By Liam Razzell

PONIES AND PIPSQUEAKS Christmas is magical at this Saanich farm, where your own little pipsqueaks can tour the barn, go for a pony ride, visit Santa in his workshop and maybe even share milk and cookies with him while a professional photographer captures the event. poniesandpipsqueaks.com

When: Milk and cookies with Santa, November 18 and 19; Christmas on the farm, weekends from November 25 to December 23 Where: 6044 Oldfield Road

VICTORIA PUBLIC MARKET

OAK BAY BEACH HOTEL

Once again, the Santa Claus Parade will end at the market; after it does, venture inside to the “Hudson Holiday Plaza” where you can listen to live music, browse locally crafted gifts, sip mulled wine and hang out with ol’ Saint Nick. victoriapublicmarket.com

Santa loves brunch just as much as you do.

This merry and epic buffet includes cookie decorating and a photo op with the bearded gent in the red suit. Local company Four Frames will snap and print photos on site. oakbaybeachhotel.com

When: November 25; parade starts at 5 p.m.

When: December 3, 10 and 23

Where: 1701 Douglas Street

Where: 1175 Beach Drive

LA SOCIÉTÉ FRANCOPHONE DE VICTORIA Joyeux Noël! Enjoy the holidays en français at École Victor-Brodeur.

Browse La Société’s French-speaking artisans market, listen to the francophone choir and, of course, take a few photos with Père Noël. sfvictoria.ca

When: December 9

BOSLEY’S

BY PET VALU Your pets may not be able to tell you what they want for Christmas, but Santa knows. He’ll happily pose with your dog, cat, snake, lizard or any pet for an un-fur-gettable photo. bosleys.com

When: December 18, 19, 25 and 26 Where: 491 Burnside Road East

Where: 637 Head Street

Part Two’s holiday collection brings the sparkle and shine to the celebration season. Available in-store and online now.

The UK’s own Cyberjammies offers luxury and comfort in their line of cotton and modal sleep and loungewear. Perfect for either gifting or hosting this holiday season.

MODEN & MODEN ESSENTIALS

2418 & 2416 Beacon Avenue, Sidney | 250.655.0774 | modenboutique.com

YAM MAGAZINE NOV/DEC 2023 21

HERE + NOW

A Gift that Really Matters A donation to a local charity will help your neighbours when they need it most.

By Liam Razzell

F

or some people, the holidays are far from being “the most wonderful time of the year.”

“Christmas is usually a very hard time for folks who are away from their family, homeless or struggling,” says Janice Kalin, the director of philanthropy for Our Place Society.

The number of those people who are struggling is on the rise — globally, nationally and locally.

That’s why the most precious gift you give this year might just be the one you offer to an organization like Our Place.

The Victoria-based nonprofit society operates the city’s largest drop-in centre serving the homeless, working poor and disadvantaged. It provides nutritious meals, hot showers, clean clothes, therapeutic services, temporary shelter and transitional and permanent housing to those dealing with poverty, addiction and health issues.

Donating waterproof and cold-weather clothing will help ensure those in need are warm and dry, but, Kalin says, “Financial gifts

are the most important thing at this time.”

Meal sponsorship, for instance, helps feed hundreds of people while offsetting the impact of inflation. Consider sponsoring a community breakfast ($600), lunch ($700) or dinner ($850).

Visit ourplacesociety.com for details on how to donate.

No matter what struggles our fellow human beings are going through, Kalin says, “They deserve respect, health care, love and dignity as much as everyone.” And that’s especially true at this giving time of year.

Our Place isn’t the only local charity where your donation will directly help people living in our community. Here are three more organizations where your gift will make the holidays — and any time of year — brighter right here at home.

• Mustard Seed Street Church and Food Bank, mustardseed.ca • The Soup Kitchen, thesoupkitchen.ca • Victoria Rainbow Kitchen Society, rainbowkitchen.ca

“They deserve respect, health care, love and dignity as much as everyone.”

Made in Italy

618 Broughton Street, Victoria, BC 778-406-1600 @bagheera_boutique_victoria

bagheeravictoria.ca

22

YAM MAGAZINE NOV/DEC 2023

Contest Alert!

A must-see store on a gorgeous, must-visit Gulf Island.

SEASIDE ESCAPE A luxurious giveaway from Oak Bay Beach Hotel One lucky winner will enjoy an indulgent two-night stay in an oceanview room at beautiful Oak Bay Beach Hotel.

But that’s not all! The winner will also receive a $200 credit for The Boathouse Spa, for a total value of $1,400.

Recently recognized as the #7 Top Hotel in Western Canada by Condé Nast Traveler Reader’s Choice Awards 2023, this 100-room boutique hotel overlooks the Salish Sea with snow-capped Mount Baker in the distance.

It is known for its exceptional service, awardwinning spa, heated seaside mineral pools, fine dining and well-appointed guest rooms, making it the perfect place to relax and recover after the holidays.

Located in Ganges on Salt Spring Island, one quick ferry ride from Swartz Bay.

1-250-537-5593

|

@MOUATSCLOTHING.SSI

This prize is valid from January 1 to December 31, 2024 (minus blackout dates of June 1 to September 15, 2024). See full contest details at yammagazine.com.

To enter, visit yammagazine.com or scan the QR code.

Contest closes December 29, 2023.

Good luck!

YAM MAGAZINE NOV/DEC 2023 23

D O W N TO W N S I D N E Y

ExploreSidney.ca/Holidays

Everything you need for seamless holiday travel

Carefully curated vintage furniture & décor layered with handmade goods 105-2360 Beacon Ave, Sidney ✜ 778.351.2773 ✜ hansellhalkett.com

Beacon Avenue, Sidney 250-655-7732

happy holidays from “If I’m in a good mood, it’s got to be cashmere and jeans.”

The real deal.

We carry a huge selection for all genders. A great gift for someone special or a treat for yourself!

— KIM CATTRALL

#109 -2506 beacon ave sidney 250.655.7271

101-2537 Beacon Ave, Sidney 250-656-5606

Shop online at WATERLILYSHOES.COM

IN PERSON

KITCHEN PARTY Juno Award-winning pianist Michael Kaeshammer riffs with musician pals on his CHEK-TV cooking show.

By David Lennam Photo by Jeffrey Bosdet

26

YAM MAGAZINE NOV/DEC 2023

“

W

e don’t have a TV.” That came out at the very end of our interview. Bit of a bombshell. Victoria’s celebrated boogie-woogie pianist Michael Kaeshammer and his partner-slash-manager Josephine Neumann do not own a television.

But here they are, making television.

The first six episodes of CHEK TV’s Kaeshammer’s Kitchen have just wrapped and the irony is a nice coda to the series.

The series features the eternally youthful Kaeshammer and musical guests — including Randy Bachman, Andy Kim, Jim Byrnes and blues rock vocalist Curtis Salgado — simmering over a hot stove, swapping stories, then simmering through a hot jam session trading licks.

The 46-year-old Kaeshammer probably has no time to watch the tube. Since rebounding from the put-it-all-on-hold of the pandemic, the virtuoso jazz/blues pianist and vocalist has resumed recording, touring internationally … and cooking.

Turns out, one was the impetus for the other.

“There’s just a lot of bad food on the road,” he says. “A lot of processed food, especially when you go to a smaller town and there’s nowhere to get food after the show. And that’s how I got into cooking.”

He adds: “In my early 20s, I don’t think food was really important. You eat something and you think, ‘Oh, that’s a good sandwich,’ but I wasn’t thinking what kind of greens are in there or how it’s made. The way I think about food now, I can’t really relate to that anymore.”

FROM SCRATCH EVERYTHING Kaeshammer and Neumann (who admits she’s prep cook to her beau’s top chef) are all about farm-to-table as simply as possible, an eighth note of passion and 12 bars of dedication. “When we have friends over,” says Neumann, “they can’t believe how good his cooking is — the sauces, he makes everything from scratch. I mean, he uses orange juice in his Bolognese. He has all these secret ingredients that make it special. They way he’s creative with music, it’s the same in the kitchen.”

Like ingredients in a good recipe, a few things came together at once.

Kaeshammer’s Kitchen was a slow boil that really began years ago with mentions in interviews about one day hosting a cooking show — though it was never solidly conceived. Maybe the timing was off. Kaeshammer was in demand, had just released his 13th album and was the star of a PBS special that promised a lengthy U.S. tour.

But, as work evaporated during the pandemic, he and Neumann spent their stay-at-home time over the stove, sharing their love of good food made well.

“We cooked every day, played some tunes, the piano’s close to the kitchen. It was just kind of this back and forth. Then we thought, we should get a camera in here.

This is a show. We wanted to do something with food anyway. So we said, ‘Let’s do this, for real.’ ” “Because he always talked about it,” interjects Neumann. “Why not just do it?”

Wynton Marsalis once said, “Jazz clears away the cobwebs of everyday life.”

As does cooking, notes Kaeshammer. And, like jazz, it’s improvisational. But for him it’s also relaxing, grounding and puts one squarely in the moment.

“Also, you don’t need more than a cutting board, a knife and a pan. With those three things you can make anything. The best food has the fewest ingredients.”

There’s an obvious correlation to the music he performs. The enjoyment, the creation, the tasty results.

Canadian jazz singer Laila Biali once wrote that good cooking is a fully sensual experience, the same way we make, or listen to, jazz. And hey, we do use “cooking” to describe a jazz band in full flight.

[During the pandemic] “we cooked every day, played some tunes, the piano’s close to the kitchen. It was just kind of this back and forth.

Then we thought, we should get a camera in here.

This is a show.”

SKYR GNOCCHI WITH HOMEMADE PESTO Michael Kaeshammer made this dish on a recent episode of Kaeshammer’s Kitchen on CHEK-TV, when his guest was jazz vocalist and BC Entertainment Hall of Fame inductee Dee Daniels. “I think it’s a great one for people to make at home,” he says.

Gnocchi: • ¾ cup all-purpose flour; more if needed • ½ cup semolina flour • 1 tsp salt, or to taste • ½ tsp pepper, or to taste • 1 ½ cups skyr (see note) • 2 egg yolks Pesto: • 1 garlic clove • ¼ cup pine nuts • ¼ cup olive oil • 3 Tbsp lemon juice • 2 packed cups fresh basil leaves • ¼ cup water, or as needed • ½ cup grated Parmesan cheese • Pinch of salt Assembly: • About 1 Tbsp salt (for pasta water) • 8 to 12 small balls of bocconcini cheese, halved • 1 pint cherry tomatoes, halved • Optional: Prosciutto, fried in non-stick pan and broken into small bits • Freshly grated Parmesan cheese • Fresh basil leaves Make the gnocchi: In a large bowl, mix flour, semolina, salt and pepper together. Stir in skyr, then add the egg yolks. You should have a slightly sticky dough; use more flour if the dough is too wet.

Cover and let rest in fridge for 30 minutes.

Using a handful of dough at a time, roll it on a floured surface to create thin ropes (about 1-inch thick). Cut them into pieces about 1 ½ inches long. Roll each piece over a fork to press dough tighter. Set aside on a baking sheet dusted with semolina.

Bring a large pot of salted water to a boil.

Meanwhile, make the pesto: In a blender or food processor, blend the garlic, pine nuts, olive oil and lemon juice. Add basil leaves and a little water, and continue processing until you have a rough paste. Blend in the Parmesan. Sample the pesto, and add salt to taste. If the mixture is too thick, add water or more lemon juice.

When the water comes to a boil, add the gnocchi and cook just until they bob to the surface. This should only take a couple of minutes; set some of the salted pasta water aside.

Heat 1 to 2 Tbsp olive oil in a large skillet over medium heat and, using a slotted spoon or spider, remove the gnocchi from the pasta water and add to the fry pan.

Cook for a few minutes, turning once or twice, until lightly golden.

Remove from heat. Add pesto and a tablespoon of pasta water until consistency is right. Add bocconcini and cherry tomatoes, and stir until bocconcini is melted.

Plate and sprinkle with prosciutto (if using), freshly grated Parmesan and shredded basil.

Serves 4.

Note: Skyr is a tangy fresh cheese, sort of a mashup between yogurt, ricotta and sour cream, popular in the Netherlands, Germany and Russia.

YAM MAGAZINE NOV/DEC 2023 27

Kaeshammer’s guests were making their own kitchen melodies: Bolognese with Bachman, schnitzel with Byrnes and a surprise from Kim. A week before their taping, Kaeshammer was in Stratford, Ont., hanging out with singer-songwriter Ron Sexsmith, who happens to be close friends with Kim. “Ron says to me, ‘So, Andy’s coming to your house next week, but I gotta tell you the best hummus I ever had in my life is from Andy Kim.’ ” According to Kaeshammer, Sexsmith is no foodie (“His favourite meal is Frosted Flakes”) so it was taken with a grain of salt.

An entire shaker, in fact. A week later, Kim’s in Victoria for the taping and, coincidentally, the meal picked for him to prepare was shakshuka with homemade pita bread and hummus. “[Kim’s] mom is from Lebanon so that’s where he gets this recipe and it was literally the best hummus of my life,” says Kaeshammer. “And hummus is not that hard to do. Really, what can you do to make it amazing? He didn’t even have a recipe. He just threw stuff together.”

Neumann was equally amazed. “He put maple syrup into the tahini and made candy out of it.”

A SIGNATURE STYLE The German-born Kaeshammer was already a bit of a prodigy when his family moved him to Victoria in his late teens.

He’d been playing festivals in Europe and immediately began gigging at clubs here, like Hermann’s, before releasing his debut album, Blue Keys, at age 19.

Kaeshammer started adding soulful Harry Connick Jr.-style vocals to his fast fingers early on, but showcased his voice with 2003’s Strut, confidently covering standards. Since then he’s matured as a singer and lyricist, winning the 2008 Juno Award for Vocal Jazz Album of the Year with Days Like These.

A signature style blending classical, jazz, blues, boogie-woogie, stride and a kind of piano pop has had him perform at three Olympic Games, release 15 albums (and counting) and tour China nine times.

Outside of the kitchen, Kaeshammer’s working on a new album that replaces one he ended up shelving during the pandemic. The new disc, which includes a cover of Queen’s “Crazy Little Thing Called Love,” will come out in the spring.

There’s also a book about his experiences in China. Written, but not yet pitched, it’s a collection of stories and observations that go far beyond Beijing, Shanghai and the Great Wall. Kaeshammer has returned there this month, after last playing a concert in Wuhan in November 2019 (and we all know what happened after that).

Could a cookbook be far behind? Sure, says Kaeshammer, just not stuffed with German recipes.

“I actually love German food, but there are only so many pork knuckles one can eat.”

28

YAM MAGAZINE NOV/DEC 2023

VICTORIA’S LIFESTYLE MAGAZINE

Gift Guide Beautiful gifts that everyone on your list will love, from homewares to fashion to books to skincare — and more.

Gift cards available online and in store.

PUBLIC MERCANTILE 1804 Government Street 250-590-4401 shoppublicmercantile.com

It’s cranberry season!

Our Cranberry Orange Wash gently cleanses, leaving skin soft and silky smooth. Use at the sink, in the shower or in a soothing, moisturizing bubble bath.

SALTSPRING SOAPWORKS 8 Fan Tan Alley, Victoria saltspringsoapworks.com

Gift an experience to remember ... with Inn at Laurel Point Gift Cards. Treat family and friends to the perfect present — from dinner, to a well-deserved break.

INN AT LAUREL POINT 680 Montreal Street 250-386-8721 shop.laurelpoint.com

With over 50 flavours of macaron, from sweet to savoury, as well as handdecorated Christmas characters and mini-macarons ready for stocking stuffing, everyone will find something to celebrate!

BON MACARON PATISSERIE Victoria: 1012 Broad Street 778-265-0850 Vancouver: 545-1689 Johnston Street 778-379-6065 bonmacaron.com

Warmth is a place called Glerups.

HEART AND SOLE 1023 Fort Street 250-920-7653 heartandsoleshoes.ca

Sustainable + eco-friendly gifts

Looking for a truly unique gift?

Local, low waste, personal and home care goods. Need a unique gift? Try our refillable candles: Bring in your own vessel, then choose the scent, wick and petals!

Find our best deals of the year during our Christmas sale!

Save on floats, massage and our new sauna/cold plunge.

ASH REFILLERY AND CO 101–200 Cook Street 250-388-4566 ashrefillery.ca

FLOAT HOUSE VICTORIA

FLOAT HOUSE WESTSHORE

662 Herald Street 778-433-3166

106-2871 Jacklin Road 778-433-6655

floathousevictoria.com

Explore a range of offerings, from locally crafted treasures and fine art to office essentials.

With custom framing and topnotch copy and print services, think Monk when creating your personalized gifts.

MONK OFFICE monk.ca

Bring a little joy to your world this holiday season with one of our decadent yule logs. Choose from Chocolate Hazelnut or White Chocolate Cranberry. Yum! OOH LA LA CUPCAKES + CAKES 1391A Hillside Avenue 250-385-0707 oohlalacupcakes.ca

This year’s hottest stocking stuffer!

Finnish sauna tradition in downtown Victoria. Nordic hot/cold circuit, massage treatments, private sauna suites and Après Café. Gift cards, memberships and passes available online.

RITUAL NORDIC SPA 101-989 Johnson Street ritualnordicspa.com

Step up your gifting game by designing your very own custom-printed kicks with Baggins Shoes!

Come visit us in-store to see our legendary selection of Converse, Vans, Dr. Martens and more.

BAGGINS SHOES 580 Johnson Street 250-388-7022 bagginsshoes.com

Rain or shine, we have an umbrella for everyone. Canes custom fit to the correct height for your loved one. Come explore our beautiful collections.

THE UMBRELLATORIUM & CANERY

Opera is the perfect gift this festive season!

#4 Fan Tan Alley 778-265-6771

Two tickets for Ainadamar (Golijov) start at $60, February 21-27.

Gift cards can also be used for The Marriage of Figaro (Mozart), April 3-9.

Both at The Royal Theatre.

PACIFIC OPERA VICTORIA 250.385.0222 pacificopera.ca

Treat the music enthusiast this season!

Give the gift of 5-star adventure!

The Farquhar at UVic is the venue of choice for creative entertainment, such as the annual performance of International Guitar Night and more.

A WildPlay Season Pass or Gift Card is the perfect gift for the outdoor enthusiast to enjoy year-round! Valid for use in Victoria, Nanaimo and Maple Ridge!

THE FARQUHAR AT UVIC 250-721-8480 uvic.ca/farquhar

WILDPLAY VICTORIA

WILDPLAY NANAIMO

15-1767 Island Highway 1-855-595-2251 wildplay.com

35 Nanaimo River Road, Nanaimo 1-855-595-2251 wildplay.com

These adorable festive stocks make the perfect stocking stuffers! Made from bamboo, Wrendale socks are naturally soft, warm and cozy. We have lots of fun colours and designs to choose from.

PHARMASAVE BROADMEAD 310-777 Royal Oak Drive pharmasavebroadmead.com

Give the gift of experience!

From views of the magnificent Salish Sea, to treatments at The Boathouse Spa and delicious cuisine at FARO Pizza, The Snug Pub and The Dining Room, an Oak Bay Beach Hotel eGift Card provides the ultimate luxurious escape for all those near and dear to you this holiday season.

OAK BAY BEACH HOTEL 1175 Beach Drive 250-598-4556 oakbaybeachhotel.com/gift-card

What does a Hummingbird mean for Christmas?

Love, harmony, beauty — and a special gift for her.

ARTINA’S Unique Indigenous Canadian Jewellery 1002 Government Street artinas.com

A Prince of Whales gift certificate is sure to delight the adventurer on your gift list. Grab them now at special holiday rates!

PRINCE OF WHALES princeofwhales.com/gift-certificates

Luxury made simple.

Give the gift of ultimate relaxation with a bathtub caddy that holds it all — wine, candle, book, tablet... Visit Flush Bath & Travel for a fabulous selection and complimentary gift wrapping.

FLUSH BATH & TRAVEL 2537 Beacon Avenue, Sidney flushbath.ca

Beautiful goods. Locally made.

Including a stunning collection of jewellery by local designers. Visit our pretty little shop for gorgeous gifts for everyone on your list!

THE MODERN MERCANTILE

Let your loved one choose their gift.

A cozy getaway, a day at the spa, a fireside meal or a shopping spree at our gift shop. Our gift cards are redeemable anywhere at Tigh-Na-Mara Spa Resort.

Purchase online, by phone or in person. Happy Holidays!

TIGH-NA-MARA SEASIDE SPA RESORT

539 Fisgard Street themodernmercantile.com

250-248-2072 tigh-na-mara.com

The Butchart Gardens 12-Month Pass The perfect holiday gift for the whole family! Looking for a gift to be enjoyed year round? Give a 5-season experience from The Butchart Gardens with an Adult, Youth or Child 12-Month Pass. Adult Pass $80 THE BUTCHART GARDENS 250-652-4422 butchartgardens.com

Award-winning fine chocolates made with simple ingredients and sustainable couverture. Our famous chocolate Yule logs and Copper Ballotin Boxes have been a beloved part of gift-giving for decades COCOCO CHOCOLATIERS #520, 777 Royal Oak Drive 250-744-1561 CococoChocolatiers.com

The Cotopaxi Allpa 42L Travel Pack comfortably carries all your gear, whether it’s on your back, strapped to the roof of your car, or in the belly of a puddle jumper.

ADVENTURE CLOTHING 560 Yates Street 250-590-6381 adventureclothing.ca

Deliciously local.

Delightfully presented.

Provisions at Spinnakers Whether from our kitchen, bakery, chocolatier, brewery, cidery, distillery, sparkling mineral waters or craft soda works, Spinnakers Provisions has something for every taste and occasion.

Top tier baskets, boxes, bags and swags — let us take care of your holiday giving!

Customer care is our passion; quality is our standard.

We ship Canada-wide.

GIGI’S GIFT CO & VANCOUVER ISLAND GIFT BASKET CO.

SPINNAKERS BREWPUB & GUESTHOUSES 308 Catherine Street

GigisGiftCreations.com VanIslandGiftBasket.com

Modern, rustic, timeless. From decorative objects to vases and vessels, Moe’s Home Victoria is your go-to for the design-lover on your list.

MOE’S HOME VICTORIA 1630 Store Street 250-590-6637 @1630storest

Combo Pass: Experience more for less!

Love the Royal BC Museum and IMAX® Victoria? Enjoy 12 months of unlimited access to captivating exhibitions and awe-inspiring IMAX® films plus exclusive perks.

Learn more at rbcm.ca/combo-pass ROYAL BC MUSEUM 675 Belleville Street 250-356-7226 rbcm.ca/combo-pass

Body | Bath | Beauty | Home | Refillery Natural, locally made gifts for everyone on your list. Visit us in store or order online.

NEZZA NATURALS 587 Johnson Street 250-388-9171 Hillside Shopping Centre 250-590-2820 nezzanaturals.com

It may be wet, cold and grey out there, but these activities will keep you warm and cozy.

10

By Susan Hollis

WAYS

TO MAKE THE MOST OF WINTER

36

YAM MAGAZINE NOV/DEC 2023

There is a certain acceptance felt by most Canadians when it comes to winter: It will be long; it will be cold; and it will be dreary. But these things don’t mean the end of joy!

If anything, the inability to enjoy a spontaneous sunny beach day brings into circulation a variety of opportunities that don’t present themselves in the warmer months.

These hobbity pursuits satisfy the need for comfort and connection.

Here’s a short list of ideas for keeping cozy (and busy!) this winter season.

2. Get Steamy

CLIQUE IMAGES/STOCKSY

A variety of sauna spas (finally!) exist around the city and suit both those who prefer a solo steam or want to connect with friends. The hot and cold experiences offered at spas like HAVN or Ritual give a nod to authentic Nordic traditions.

Or, if you prefer the comforts of home, mobile sauna services are available through the likes of Wildwood Saunas, which will deliver a sauna complete with cold plunge and shower to your driveway. Whatever way you do it, there’s nothing like a proper sweat to put a glow on the winter blahs.

1. Make a Pretty Wreath Every winter, wreathand centrepiece-making workshops are a fun and creative way to bring a dose of greenery to your home while learning new techniques that can be used year after year. Find them through local nurseries and flower shops, like Modpots and Foxglove Flowers.

Floating in the Inner Harbour, HAVN features cold pools, hot tubs and hand-built saunas.

3. Help Someone Else Nothing warms the heart like helping someone who could use a hand and there are various nonprofits across the city always looking for help. Have a look at the websites run by Volunteer Victoria, the United Way, UVic’s community resource hub or the Victoria Native Friendship Society. These are just a handful of organizations that could put your skills and efforts to good use.

YAM MAGAZINE NOV/DEC 2023 37

4. Play a Board Game Perfect for teetotallers and imbibers alike, a night at a board game café like Bored with Friends on Johnson or Interactivity Board Game Cafe on Yates is a perfect way to bring out your inner child.

Play old favourites or challenge yourself (and your friends) to hilarious and thought-provoking duels through any number of the creative new games on the market.

Interactivity Board Game Cafe

5. Take a Cooking Class

NICOLE WAUGH

Gather a group in the comfort of your own kitchen to do an online cooking class of your choosing through The London Chef. Well organized to provide the best online cooking experience you can find, these cooking classes offer myriad practical cooking tips along with delicious food while keeping you entertained by Victoria’s droll and chipper celebrity chef, Dan Hayes.

Adult contemporary dance class at Seda Dance Arts

GRAEM MILLALA

6. Shake a Leg

38

YAM MAGAZINE NOV/DEC 2023

Take a touch-up or intro dance class with friends at any one of Victoria’s excellent studios through Dance Victoria’s Dance Days, 10 days of free classes and workshops each January. Hosted by experts at various locations across the city, Dance Days offers a great way to learn a new skill or rekindle a long, unused one.

Keep an eye on the online schedule to find a class that suits your interests.

We’ve refined the art of Residential Property Management Own a house or condo and need help renting it out?

We can help.

Happy holidays from the team at Brown Bros.

RUTH BLACK/STOCKSY

Bright Futures Start Here

7. Be a Smart Cookie Get your host gifts ready for the holiday party circuit by throwing a baking party with friends. Each person can bring their favourite big-batch cookie recipe along with any extra ingredients not provided by the host (who can provide the basics, like flour and sugar). Together you can crank out a variety of delicious cookies and bars to divvy up and wrap in pretty packages for gifting throughout the winter season.

Our caring community and dedicated teaching team supports all students to reach their highest potential, preparing them well for high school and their future roles as leaders and global citizens in a rapidly changing world.

Contact us for a personal tour and educational consultation.

NOW ACCEPTING APPLICATIONS FOR 2024

Christ Church Cathedral School An Independent Anglican School for Jr. K – Grade 8

www.cathedralschool.ca | 250-383-5125 | Victoria, BC

YAM MAGAZINE NOV/DEC 2023 39

MIHAJLO CKOVRIC/STOCKSY

8. Quiet Your Mind A serene way to joy and balance is through meditation, and various classes are available around town through Elements of Health, Victoria’s Transcendental Meditation Centre and the Shambhala centre.

9. Sip Some Cider It’s worthwhile to venture a bit out of the city to Merridale Cidery & Distillery in Cobble Hill, which really shines this time of year.

With a charming holiday light display and a welcoming dining room for a before and/or after nosh, one can get some fresh country air while the kids run around. Plus you can wrap up with a pint of cider and a meal you didn’t have to cook yourself.

COMPLETE EYE EXAMINATIONS BY

DR. JASON MAYCOCK DR. TOBY VALLANCE DR. MANDY LETKEMANN DR. NICHOLAS CATCHUK OPTOMETRISTS

1318 Blanshard Street 250.384.4175 maycockeyecare.com

40

CLIENT: MAYCOCK EYECARE YAM MAGAZINE NOV/DEC 2023

PUBLICATION: YAM MAGAZINE SHIPPING DATE: SEP 2023; AD SIZE: 4.94” x 9.58”

10. Savour Some Sweets Sights Each December, Canada’s National Gingerbread Showcase offers a wildly entertaining peek into the minds of the creators of the sweet sculptures — while also raising raising much-needed funds for Habitat for Humanity. This year, its 15th, the event moves to a new venue, the Hotel Grand Pacific, and the theme is “family traditions,” which could take shape as anything from a beloved recipe to a celebration of friendship in bakedgood form.

SAPPHIRE DAY SPA

Extraordinary experiences and gifts await

Offering traditional and holistic slow beauty rituals to our community since 2005.

Organic Skincare • Ayurvedic Treatments • Therapeutic Massage • Vegan Nailcare 714 View Street 250-385-6676 sapphiredayspa.com

sapphiredayspa

Anticipate

Escape

an

from the

Everyday

Treat them to a gift card they can use for accommodation, dining, gift shopping or the Drift Spa. Order online today: www.blackrockresort.com/giftcards Ucluelet Oceanfront Resort, Restaurant & Spa | 596 Marine Drive, Ucluelet 250-726-4800 | info@blackrockresort.com | Reservations: 877-266-2559

YAM MAGAZINE NOV/DEC 2023 41

DHAGA FASHIONS Dhaga Fashions specializes in the creation of unique block printed apparel, accessories and home furnishings. Designed by the owner Dolsy Babrah and thoughtfully manufactured in their Jaipur factory, Dhaga Fashions is the perfect place to pick up your next treasure or gift.

Instagram & Facebook: @dhaga.fashions

Located in the iconic Hudson’s Bay Building, the Victoria Public Market features locally sourced artisan foods, handcrafted goods and gourmet items — perfect for all your holiday gifts!

1701 Douglas Street Monday-Saturday, 11am–6pm Sunday, 11am–5pm

victoriapublicmarket.com

WHISK VICTORIA Whisk Victoria has all the tools for the festivities: from aprons to zesters, plus a wide assortment of stocking stuffers.

We’ve got something to please every home chef on your list.

Instagram: @whiskvictoria 778-433-9184

CAFE MALABAR The Malabar Region in Kerala was heavily influenced by the Portuguese and Persians who participated in the spice trade. Our delicious dishes provide an authentic Kerala dining experience and our Cafe Malabar team is trained in traditional cooking methods!

Instagram @cafemalabar.ca + DoorDash, SkipThe Dishes, UberEats

Happy Holidays!

ROAST

LA PASTA LA PIZZA

From our oven to your table — let us do the work and you get the credit this holiday season. Visit our website or give us a call.

Celebrating authentic Italian cuisine where all of our pasta, pizza and sauces are housemade ... it’s the only way! We have a cozy event space to book for an after-hours holiday party, birthday or just because.

roastsandwichshop.com 778-433-6639

lapastalapizza.com 778-433-6639

OSO COOKIES & DONUTS

NAAMI’S MEDITERRANEAN

We combine the traditional with the original, taking the technique of traditionally baked donut dough and softbaked cookies and fusing them with a modern street food aesthetic.

What sets us apart is our wholesome, fresh and wellbalanced meals. From saffron lemon chicken, seasoned beef kebab, spicy chicken, hummus, saffron rice or salad dishes, savour the flavours of the Mediterranean.

Instagram: @oso_cookiesvictoria 604-966-7518

naamis.com + DoorDash

LIFE AT HOME

A HERITAGE CHURCH IS TRANSFORMED INTO A DWELLING WITH SOULFUL PERSONALITY.

By Danielle Pope Photos by Jeffrey Bosdet

A Home with Faith K

aeley Wiseman grew up in an old schoolhouse. As a child, she loved the large, open-concept space her parents converted into their family’s home in Ontario.

“I’m familiar with living in a non-traditional space,” says Wiseman. “A lot of people are challenged by having one room for your house.

I can see the opportunities.”

It came as little surprise, to Wiseman or her friends, that she would become the homeowner of an old Lutheran Church in Saanich — a property that sat vacant on the market for over two years while surrounding homes were selling within hours. The large building had historic beauty, but with only one oversized room, a traditional house it did not make. Still, Wiseman — a planner by trade and owner of her own non-profit, affordablehousing development company — wasn’t deterred.

“The property came with two homes, basically, the church and the rector’s house, on

44

YAM MAGAZINE NOV/DEC 2023

a third of an acre. Some people wanted to buy it and demo the smaller home, but it just sat for a long time,” she says. “Because I was a bit more versed in what the challenges would be, I was willing to take that on. A complicated property didn’t scare me away.”

Wiseman had the property for nine years, though, before getting serious about a reno. During that time, she learned about the building’s rich past, sometimes from locals or visitors who would stop by to see the old church and share stories or personal memories.

“There was so much lore around this building. It moved to the site in the 1920s from North Saanich, as a neighbourhood church — first Lutheran, then evangelical.

In the ’70s, it became a Montessori school and in the ’90s it was zoned as a residential dwelling,” Wiseman says. “The owners got through about half of the needed renos and gave up after 20 years for various reasons.”

For her purposes, Wiseman created a little suite for herself and had been picking away at small changes over the last decade. Then, the atmospheric river of 2021 hit and the property flooded, along with much of her work. It was time to get serious.

“I realized I needed to redo it, and do it right. It was time for future-proofing — right down to being solar ready — and I wanted to get it done all at once,” she says.

The structure, like many of its time, had been volunteer built, which gave it a feeling of community, but came with obvious challenges: the roof leaked, the joists were off-centre, an extension was tacked on in the school days, and a decrepit indoor/outdoor carpet covered the floors. Small children’s toilets decorated a lower landing, and safety violations were too numerous to list, says Wiseman.

So she designed a new vision for the building herself.

The archway from the entry to the kitchen is a quiet homage homeowner Kaeley Wiseman paid to the church building itself, symbolizing what would have been a traditional nave extending from the narthex and entering “from the darkness into the light.”

YAM MAGAZINE NOV/DEC 2023 45

In an effort to preserve what she could, reduce waste and avoid new permits, Wiseman worked with the existing envelope of the building. With her background working with community groups, one family helped her take cabinetry away, piece by piece, to repurpose it for their own kitchen. She faced other issues, like asbestos and insulation remediation, but slowly plans started to come together.

Fast forward to today, and Wiseman has an almost unrecognizable three-storey home with a loft, lower level, main living area and guest space. From the inside, if it wasn’t for the original stained-glass windows, you’d never guess its history.

Right: Lowering the visual appearance of the ceiling in the kitchen, hanging pendant lamps and outfitting the space with reclaimed hardwood allows the area to feel cohesive and more like an open-concept home.

Below: Wiseman used a bespoke collection of furniture — including this second-hand couch from Chintz & Company — to differentiate spaces within the oneroom building.

Opposite page: Wiseman’s study in the new upper loft brings renewed use to what was once the vaulted ceilings of a church. The original stained-glass window hints at the building’s history.

46

YAM MAGAZINE NOV/DEC 2023

YAM MAGAZINE NOV/DEC 2023 47

Every day is an occasion for lingerie.

Mel Lingerie is a boutique offering high-end lingerie and loungewear from around the world.

Featuring Huit

640 Fort Street mellingerie.ca @Mellingerievictoria

The sitting nook is just one of many niche areas in the home, adding both dimension and purpose-built spaces to the home’s original single-room layout.

Wiseman saved as many features as she could, including salvaged wood floors from the recent demolition project at Victoria High School that matched the era of the church’s original flooring. She sourced local materials, such as fir trim from Vancouver and marble from the Island. She added antique touches, like the oak corbels she’d found 10 years ago that became features on the kitchen island, and the second-hand Chintz & Company couch she got for a steal because the original buyers couldn’t fit it through their door.

Then there’s the art: Wiseman is a huge supporter of local artists, and now has gallery walls to display her collection.

48

YAM MAGAZINE NOV/DEC 2023

The oak corbels on the kitchen island are a stand-out feature of the space. Wiseman found them 10 years ago and liked their look, but had them stored away for an undetermined use. Cabinetmaker Brad Rudzki was instrumental in their placement, noting what a unique take they would add to the space. Rudzki also helped Wiseman add built-in storage to the space to aid in making practical use of every corner.

BUYING OR SELLING? I am dedicated to providing my clients with exceptional service, sound negotiating techniques and constant communication throughout the real estate process.

Call Andrew Maxwell for a complimentary consultation.

250.213.2104 amaxwell@sothebysrealty.ca A NDR EWMAXWEL L .CA SOT H EBYSR E A LT Y.CA Sotheby’s International Realty Canada, Independently Owned and Operated. E.&O.E

YAM MAGAZINE NOV/DEC 2023 49

Make this holiday season merry & bright with

“There’s something to living in an iconic home.

Everyone knows this place, and they’ll stop by and say, ‘Are you the lady who lives in the church house?’ ”

Island Good!

FIND YOUR HOLIDAY INSPIRATION AND SUPPORT GROWERS, MAKERS, PRODUCERS AND ARTISANS. Visit islandgood.ca for the where, what and who of giving local.

A VANCOUVER ISLAND RAINWEAR COMPANY AVAILABLE IN VICTORA AT

ROBINSON’S OUTDOOR STORE 1307 BROAD ST

50

YAM MAGAZINE NOV/DEC 2023

BISHOP’S FAMILY CYCLES 730 PANDORA AVE

The inside isn’t the only priority, though.

Wiseman shares the home with her two dogs and hosts her family.

She loves the rural spot, close to both running trails and to downtown. She even added a new deck to enjoy indoor/outdoor living for at least three seasons a year. In tribute to her housing-focused industry, Wiseman now rents out the rector’s dwelling.

“There’s something to living in an iconic home. Everyone knows this place, and they’ll stop by and say, ‘Are you the lady who lives in the church house?’ ” she says. “People don’t always realize renos can be harder than new builds, but you get a rich history.

When it’s a unique property, it’s not for everybody, anyway. I’d rather my space have personality.”

The location of Wiseman’s home was a major selling point when she discovered the property. The land gives her the rural space she wished for — including access to bike trails, the woods, walking paths and room for her dogs to enjoy the outdoors — but with relatively close proximity to the city.

JOSIE & GRACE

From the creators of the award-winning Josephine. The remarkable friendship of Josephine Baker and Grace Kelly.

VITALY NOV 29

WEDNESDAY

AN EVENING OF WONDERS

7:00 PM Mind-boggling illusions from one of the most unique illusionists in the world.

voicesincircle.ca | 250-721-8480 |

INTERNATIONAL DEC 9 GUITAR NIGHT 7:00 PM

SATURDAY

UVicFarq |

Featuring some of the world’s best finger-style guitarists

SATURDAY

JAN 27 7:00 PM

@UVicFarquhar | tickets.uvic.ca YAM MAGAZINE NOV/DEC 2023 51

Living within nature is a priority for Wiseman, and she developed the landscape to make it possible to enjoy outdoor living three seasons out of the year. Her deck and patio sit at 70-degree angles to run along the property line for the maximum use of accessible space.

PROJECT SUPPORT Design: Kaeley Wiseman Kitchen: Brad Rudzki, Annora Woodworks Marble: Matrix Marble & Stone Table: Annora Woodworks Metal doors: Broadwell Metal Company Front door: Karmanah Wood Design Kitchen stools: Bensen, via Chester Fields Woodstove: Stûv, via Heat Savers Home Comfort Floors: Refurbished from Victoria High School Light fixtures: Dutton Brown Tile: Decora Tile & Natural Stone

Eileen Fisher

AG Denim

Eliza Faulkner

DL1961 Denim

White + Warren

Fidelity Denim

Van Kukil Cashmere

Grace & Mila

Indie & Cold

Kut Denim

Naïf Montreal

LAB Collective

Velvet by G & S

LINE the label

Harly Jae

Mink Pink

Annigail

Repeat Cashmere

Jungmaven

Kaffe

Casual Luxury Clothing Two Locations 1887 Oak Bay Avenue – Victoria 2227 Oak Bay Avenue – Oak Bay

52

YAM MAGAZINE NOV/DEC 2023

THE ULTIMATE PARTY PLANNER

WHETHER YOU’RE THE HOST, A GUEST OR JUST WAITING FOR YOUR INVITE, WE’VE GOT EVERYTHING YOU NEED TO KNOW FOR ALL THE FESTIVE EVENTS AHEAD. By the YAM Team | Illustrations by Janice Hildybrant Here at YAM, we love a party, big or small, fancy or casual, as a guest or as a host, whether it’s held for a milestone celebration or just because it’s Tuesday. Give us a glass of bubble and pass the canapés, and we are in our happy place.

The next few weeks, from now through New Year’s Day, are prime party season. Aside from the major holidays, there are dinner parties, cocktail dos, festive brunches and glamorous black-tie galas, endless opportunities to gather with old friends and make new ones.

But we know that, fun as they are, parties can also be a lot of work, especially if you’re the host.

We also know that after three pandemic years, while we’re all excited to get back out there and

kick up our heels, our social skills might be just the teensiest rusty.

So, over the next few pages we’ve put together the ultimate primer to help you navigate party season.

We’ve got a party-planning checklist that you can cut out or download from yammagazine.com, ideas for holiday décor and host gifts people will actually appreciate, a cocktail cheat sheet and etiquette advice for hosts and guests alike. Plus you can find easy canapé recipes in our Food + Drink section, party clothes in Style Watch and a Spotify playlist we’ve created just for your next shindig. Scan the QR code below to download.

Now, turn the page and let’s get this party started!

CONTENTS 53 Deck the Halls (and Every Other Room) 57 Your Essential Party Checklist 58 Cocktail Builder 60 Rules of Engagement 61 Host Gifts They’ll Actually Want Get our Spotify holiday playlist

YAM MAGAZINE NOV/DEC 2023 53

Deck the Halls (and Every Other Room)

HOW TO TRANSFORM YOUR HOME INTO A FESTIVE SPACE FOR ANY HOLIDAY GET-TOGETHER.

By Nessa Pullman

54

YAM MAGAZINE NOV/DEC 2023

C

reating a charming and festive space that is meaningful to each individual is the best way to host loved ones this holiday season. “People are moving away from conventional holiday décor towards what’s meaningful to each individual family,” says Raubyn Rothschild, owner of Rothschild West Design + Planning.

If you are planning to host guests for the holidays — whether for a cocktail party or for a weekend — you will want to create a space for all to enjoy. Start with one of the season’s top décor trends.

GO MAXIMALIST “We’ve been seeing a trend towards personality-packed, maximalist design,” says Rothschild.

Maximalism is a “more is more” esthetic that comprises an eclectic mix of rich patterns, bold colours, lush textures and interesting objects that ranges from the bright hues of Fauvism to the delicately ornate materials of granny chic.

If you’re going for the maximalist design style this holiday season, Rothschild suggests getting experimental with DIY décor like colourful paper flowers or uniquely shaped wreaths. “People typically live with a neutral home, so the holidays are a perfect time to embrace some colour and experiment for a season,” she says.

Adding in some colourful mood lighting for the evening can also be effective. “A burgundy glass lamp can really create a rich and cozy atmosphere for intimate dinner parties,” says Rothschild.

As a groovy playlist is almost essential to any good party, Rothschild suggests getting creative with it. “Having a record player on display is a way to incorporate the music into the design and create a cool vibe.” Imagine your guests browsing through the Christmas classics collection on vinyl as they sip a holiday-themed Martini.

t s e F n e a i st F

Let us be the centerpiece of your holiday gathering with a custom seafood platter!

WILD • SUSTAINABLE • LOCAL • TRACEABLE

27 Erie Street, Victoria 250.383.7760

finestatsea.com YAM MAGAZINE NOV/DEC 2023 55

CREATE A FOREST MOOD If bold, over-the-top décor isn’t your thing, Rothschild suggests a biophilic design with a charming woodland theme.

Think acorns, mushrooms and earthy tones with a focus on natural decorations like greenery, sticks and fresh berries.

“Look in your backyard and gather any foliage that catches your eye,” says Rothschild. “These can be really striking when placed on a mantel or console table.” To tie in the naturalistic design, having soft-textured cloth napkins and wood napkin rings can be an attractive touch.

When using this design theme, Rothschild urges her clients to get creative with their Christmas trees.

“Experiment with non-conventional ornaments by using what you have lying around,” says Rothschild. “An old clock or a birdhouse can look wonderful and adds a rustic feeling.”

DEAL WITH THE DETAILS No matter what décor theme you follow, ensure a smooth — and stylish — shindig by staying on top of the details.

For instance:.

• “Make sure you have a variety of matching serving trays and large bowls,” says Rothschild. “When guests walk in with an armful of food, it’s convenient to grab a nice vessel to present it in.”

• Serving a signature cocktail is not only trendy, it can be a good way to keep your glassware needs streamlined.

“You can keep things under control with a classy and versatile glass,” Rothschild says.

• Having enough seating can often cause a problem, so consider repurposing pieces you already own. “A stool or bench at the end of a bed can easily be transformed into a functional seat,” says Rothschild. “Or stored patio furniture. These are often lightweight and can be easily transported.”

When it comes to seating, get creative with folding chairs, benches and ottomans.

• Carry your décor design into all areas of the home, including the secondary spaces where your guests may go. For instance, having a festive batteryoperated lamp in the bathroom or at the back door can create a warm glow throughout the entire home.

• Finally, no matter what design style you choose for your holiday festivities, pull out any mementoes or family heirlooms you’ve collected over the years. “The holidays are a time to be surrounded by things that bring you comfort,” says Rothschild. “I encourage folks to embrace this and work it into the design.”

56

YAM MAGAZINE NOV/DEC 2023

THE UNMENTIONABLE There is one space that everyone will visit at some point during your event and it’s likely not on your planning checklist.

We’re talking, of course, about the loo. In the wake of a global pandemic, we’re all a bit more squeamish about sharing personal spaces so it’s worth making a little extra effort to make it clean and welcoming.

To get your powder room and/or bathroom party ready, make sure it is immaculate, the waste bins emptied, the mirror and fixtures polished, the grout scrubbed, the floor washed and anything you want to keep private tucked away where nosy guests won’t be snooping.

Ensure that everything works — the toilet flushes, the taps flow and the door locks and unlocks easily — and replace any burnt-out lightbulbs.

Put out fresh soap — better yet, offer liquid soap in a pump dispenser so no one has to share a bar. Display fresh hand towels, but also offer disposable paper guest towels. Pop a fresh roll of TP on the dispenser, and have extra rolls easily accessible. Consider having a few emergency toiletries on hand, too, just in case.

And for a lovely extra touch, display flowers, holiday decorations and/or scented candles (in a safe space, of course).

Your Essential Party Checklist PLANNING TO HOST A SHINDIG THIS HOLIDAY SEASON (OR ANY TIME)?

WELL, YOU’D BETTER GET BUSY BECAUSE YOU’VE GOT A LOT TO DO. FOLLOW THIS STEP-BY-STEP PLAN TO MAKE IT AS EASY — AND FABULOUS! — AS POSSIBLE.

TWO TO THREE MONTHS BEFORE YOUR PARTY

❍ Consider using a party-planning

app like Pro Party Planner to help organize the event.

❍ Choose a theme. ❍ Set your budget. Costs can vary wildly depending on the type of event, venue, décor, entertainment, food and drink you have in mind.

Unless you are serving nothing but Cheezies and Labatt Blue, expect to spend at least $50 per person — and possibly much more than that. ❍ Choose your date and time. ❍ If you plan to use a caterer, private chef, bartender, servers or outside entertainment, book them now. ❍ Order any special supplies. ❍ If you have any renovations that need to be done before you can welcome guests to your home, this is the time to do them.* ❍ Assemble your guest list and

❍ If your event is at a busy time of year or you have a special cake or dessert in mind, order your baked goods now. ❍ Order, purchase or make any décor items such as balloons, flower arrangements, special lighting, signage and holiday decorations. ❍ Order your tableware and other rentals. Party rental businesses offer everything from linens to Riedel glassware to coffee urns and chairs, and you don’t even need to wash the dishes when you return them. ❍ Plan any special activities and make sure you have the supplies on hand. ❍ Book cleaners for your carpets, windows and/or house.

ONE WEEK BEFORE

❍ Finalize the menu. ❍ Order baked goods if you haven’t already done so.

send a “save the date” note.

❍ Follow up on RSVPs and finalize your guest list.

ONE MONTH BEFORE

❍ If you’re not using YAM’s party playlist (see page 53), create your own — apps like Spotify or Apple Music make it easy.

❍ Send invitations. Consider

using an online service like evite or Paperless Post — they have pretty designs, interactive features such as automatic reminders and are super convenient for hosts and guests alike. See page 60 for invitation etiquette.

❍ Plan your menu and the beverages you want to serve. ❍ Order/purchase wine,

beer, spirits and non-alcoholic beverages, as well as nonperishable foodstuffs.

❍ Do your major tidy, declutter and deep clean, and make any repairs. ❍ Nail down your party look.

Buy some new party clothes or get your existing ones cleaned.

TWO DAYS BEFORE

THE DAY OF

❍ Go shopping for groceries and other supplies. (Or hire a delivery service to do it for you.)

❍ Pick up your last-minute groceries, as well as your bakery order, flowers and balloons.

❍ Send a reminder to your guests along with directions and information on parking or access codes. ❍ Go over your schedule, menu and shopping lists and make sure you haven’t forgotten anything. ❍ If you haven’t already done so, get essential grooming done (hair cut and/or colour, beard trim, manicure, pedicure).

ONE DAY BEFORE

❍ Clean your house from top to bottom (or hire someone to do it for you). ❍ Make sure any event staff you’ve hired have easy access to the space and everything they need to do their jobs. Also, prepare tip envelopes so you are not scrambling as the party is wrapping up. ❍ Pick up your rentals. ❍ Start your food prep —

get as much done today as you can to save your sanity on the day of. Many things can be made in advance, including quick pickles, dips, marinades, punch bases and most homebaked goods.

other event staff.

❍ If you haven’t already done so, put up décor items such as wreaths, garlands or festive trees.

❍ If it’s THAT kind of party, share the Instagram hashtag now.

❍ If you are offering a takeaway gift, prep it now.

❍ Confirm your caterer and

❍ Buy ice. Remember, you will need much more than you think. If you don’t have room in your freezer, have a couple of coolers on hand. ❍ Do a final clean and make sure any rooms where guests will spend time — especially bathrooms — are immaculate. ❍ Finish decorating your place. Set tables, arrange centrepieces, get candles ready to light. Set up your drink and food stations. Put out glassware and snack bowls. ❍ If you are cooking, get busy in the kitchen. Make sure you give yourself plenty of time to get everything done, and if you have dishes that will be heated or cooked during the event, plan your schedule so you know what to do when. If you’ve hired a caterer, let them do their thing. ❍ Shower, get dressed and look amazing. ❍ Light the candles, turn on the twinkly lights, put out the snacks and get your welcome drinks ready for your perfectly perfect party. * Note that this checklist is for house parties. If you want to use an outside venue, book it at least two months before your event.

Be warned, though: At busy times of year, popular venues book up months, sometimes a year in advance.

Check your contract thoroughly, make sure you understand what your costs and responsibilities are, and work them into the checklist above.

YAM MAGAZINE NOV/DEC 2023 57

Cocktail Builder Find inspiration for your signature drink with these classic formulas. Go traditional, or use them to create something uniquely your own.

SOURS

Daiquiri

Clover Club

Cocktails made with citrus juice fall into a family known as the sours, which should actually be a perfect balance of sweet, tart and just-boozyenough flavours. They are typically shaken with ice and sometimes with egg white, and served “up” in stemmed glasses. These are some of the best known; tinker with them to make them your own.

COCKTAIL

SPIRIT

CITRUS

SWEETENER

EXTRAS

Margarita

Tequila (1 to 2 oz)

Lime (1 oz)

Cointreau (½ to 1 oz)

Salt rim

Whisky Sour

Bourbon/rye (2 oz)

Lemon (¾ oz)

Simple syrup (½ oz)

Egg white, Angostura bitters

Clover Club

Gin (2 oz)

Lemon (½ oz)

Raspberry syrup (½ oz)

Egg white, raspberry garnish

Sidecar

Brandy (1 ½ oz)

Lemon (¾ oz)

Cointreau (¾ oz)

Sugar rim

Daiquiri

Rum (2 oz)

Lime (1 oz)

Simple syrup (¾ oz)

—

Note: The measurements included here follow traditional recipes, but feel free to adjust proportions to your liking.

FESTIVE SEASON AT CANADA’S CASTLE ON THE COAST In the heart of the city and on the edge of nature, you will find a historic Castle that truly comes alive with the spirit of the holidays. Whether you’re looking to enjoy s’mores and warm libations fireside on the Veranda or beautiful festive decor and twinkling lights throughout the hotel, Fairmont Empress offers the perfect backdrop for family celebrations.

Visit christmasattheempress.com for all to-go offers!

Visit www.fairmont-empress.com/explore/explore-the-holidays/ to book festive dining, seasonal wellness and our special festive offers

58

YAM MAGAZINE NOV/DEC 2023

Tequila (1 to 2 oz)

Grapefruit soda (3 to 4 oz)

Whisky Highball

Whisky (1 to 2 oz)

Soda water (3 to 4 oz)

Cuba Libre

Rum (1 to 2 oz)

Cola (3 to 4 oz)

Tom Collins

Gin (1 to 2 oz)

Lemon (1 oz), simple syrup (½ oz), soda water (3 to 4 oz)

French 75

Gin or brandy (1 oz)

Lemon (½ oz), simple syrup (½ oz), sparkling wine (3 oz)

T H O R O U G H

T SS UU RR TT DD DEE TE T

Ma

inindddYYY,,, aaannnd icicaaa,,, CCCin Er Er Eric

The very first cocktail was known as a “bittered sling” — spirit, bitters, sugar and water — and there is a whole school of spirit-forward cocktails that get their oomph from vermouth, amaro and other botanical agents. These drinks are typically stirred, not shaken, and either served up without additional ice, or in rocks glasses with or without additional ice.

BITTERS

EXTRAS

Martini

Gin (2 oz)

Dry vermouth (to taste)

Olive or lemon garnishM a r k e t

Manhattan

Rye (2 oz)

Sweet vermouth (1 oz), Angostura

Cherry garnish

Old Fashioned

Bourbon/rye (2 oz)

Angostura (2 dashes)

Sugar, cherry garnish

Sazerac

Rye (2 ½ oz)

Peychaud’s (4 dashes)

Sugar cube, absinthe rinse

Negroni

Gin (1 oz)

Sweet vermouth (1 oz), Campari (1 oz)

—

M MMaaarrrkkkeeetttiininnggg HHHooom mmeeesss aaannnddd BBBuuuyyyeeerrrsss iininn VVViicicctttooorrriiaiaa,, , BBBCCC

ing Homes and Bu yers i n V i c t o r i a , MBaCr k e t i inng VHi co tmoer si a a, nBdC B u y e r s D NN UU FF

SPIRIT

CCCoooaaassstt t CCCaaapppii tit ataall l RRReeeaaall tlt ytyy

HHHooommmeeess saaannndddBBBuuuyyeyeerrsrs sTTTeeeaaammm

Coast Capital Re

alty

N U F

Homes and eBuyers Team eemmmaaai il li@ @ l @hhhooommmeeessasaannndddbbbuuuyyeyeerrsrs.s.cc. caaa 222555000--5-55888888--8-88888555888 email@homesandbuyers.ca 250-588-8858 Coast Capital Realty

F U N

COCKTAIL

Homes and Buyers Team email@homesandbuyers.ca 250-588-8858

Homes and Buy ers Team email@homesan dbuyers.ca 250-588-8858

YAM MAGAZINE NOV/DEC 2023 59

D E L L I K S

BITTERS & FRIENDS

E L D LE LI LK I SK S D E L L I K S

S K I L L E D

ark Y, and M Erica, Cind

N U F

Paloma

T R U S T E D

ark Erica, CindY, and ddM rk rk M M Maaark

H G U O R O H T

Paloma

D E T S U R T

FLAVOURS/LENGTHENER

H G U O R O H T

SPIRIT

rtin i

COCKTAIL

L A N O I S S E F O R P

The simplest of cocktails, the highball usually comprises just two ingredients — a spirit and soda — and is served in a tall, you guessed it, highball glass filled with lots of ice. With so few ingredients, it’s crucial to use quality products — luckily, there are plenty of terrific cocktail mixers to choose from.

L A N O I S S E F O R P

P R O F E S S I O N A L

L A N O I S S E F O R P S U R T H G U O R O H T H G U O R O H T L A N O I S S E F O R P

HIGHBALLS

Rules of Engagement It may be a party, but it’s not all fun and games. Sure, we’re all a little rusty after three pandemic years. That’s why guests — and hosts! — have rules of etiquette to follow.

IF YOU ARE THE GUEST:

DO RSVP

Confirm whether or not you will be attending, and do it as soon as possible, no later than two weeks after receiving your invitation and one week before the party.

Yes, even if you can’t make it.

DON’T show up emptyhanded Bring something besides yourself to the party — and make it something your host won’t have to fuss with as they are juggling

60

everything else. A bottle of wine, a gift from the kitchen, a potted plant or flowers already in a vase are all ideal gifts. (See opposite page for more ideas.)

DO follow the dress code

Whether the invite indicates formal, casual or business wear, dress accordingly. If a costume is required, grit your teeth and play along. If you are not sure what to wear, ask your host in advance. If in doubt, always dress up rather than down.

YAM MAGAZINE NOV/DEC 2023

DON’T assume you can bring additional guests Unless the invite indicates you can bring a plus one, or you have cleared it with your host in advance, don’t.

DO show up on time (or close to it) The moments before a party starts can be the most frantic for your hosts, so never, ever arrive early. Likewise, don’t show up really late, especially if there is a sit-down meal involved. Aim to show up just a few minutes after

the stated start time. And don’t overstay your welcome — if there is an end time on the invite, plan to leave then; if there isn’t, pay attention to your hosts’ hints.

DON’T overindulge

Yes, we all want to have a good time, but getting schnockered is just messy, especially if it is a work event. Drink in moderation and don’t hog all the finger food either. Also make sure you have a safe way to get home. Don’t put that responsibility on your host. (continued on page 62)

Host Gifts They’ll Actually Want

By Cinda Chavich

When you’re off to a party, it’s always nice to arrive with a little gift for your hosts. Bottles of wine and bouquets of flowers are always appreciated, but the tasty treats from these local producers can be savoured after all the guests are gone.

Forest For Dinner: This

wildcrafting couple from Port Alberni has created a whole line of foraged wild-food products, from spruce-tip sugar to dried Nootka rose petals, wild-berry jellies and pickled forest mushrooms. forestfordinner.ca

The Whole Beast: A little jar

of chicken liver parfait from The Whole Beast salumeria always makes entertaining easy. It’s an ethereal mousse that’s just right to slather on a bit of baguette. thewholebeast.ca

Esquimalt Vermouth: Bring along a bottle of this locally crafted vermouth for an easy apéritif or cocktail component — both sweet and dry versions won top World Vermouth Awards this year. esquimaltwine.ca

Marcia - Office manager & Certified Dental Assistant

Your full-service dental clinic on the UVIC campus.

CALL US

250-380-1888

CAMPUSDENTALCENTRE.COM

Where nature sings ...

Fernwood Honey: Urban farmer

Andrew Moyer has been a busy bee, bringing his local raw, hand-spun honey (and honeycomb) to eager foodies. For someone really special, there’s even a giant, four-kilo jar of this liquid gold! instagram.com/ fernwoodhoney

Venturi-Schulze Vineyards:

This Cowichan Valley winemaker is famed for its authentic aged balsamic vinegar, perfect for making your salads sing. Order the balsamic (or their verjus and balsamic-infused jams) online. venturischulze.com

GoodSide Pastry House:

A beautiful box holding a single exquisite mousse cake or a pair of perfect cream puffs from this artisan patisserie makes a memorable gift. goodsidepastryhouse.ca

We are a world-class kayaking destination right here on Vancouver Island!

Come marvel in the wonder of the West Coast, close to home but away from it all.

Choose your adventure • 250.466.5663 • BrokenIslandsLodge.com YAM MAGAZINE NOV/DEC 2023 61

DO mingle

Meet and chat with as many people as you can — don’t spend the event attached to your host’s hip, don’t spend it lurking in a corner and don’t spend it glued to your phone.

DON’T bring up uncomfortable topics Keep the conversation light. Don’t bring up contentious topics like politics, religion and money. And resist the temptation to gossip, especially if it’s about another guest at the party.

DO offer to help

Offer assistance when you can, but be gracious if your offer is declined.

DON’T forget to thank your host — twice Thank your host on the way out, and follow up with a thank-you note, either a digital card, text, email or phone call, within a couple of days of the party. For more formal events, a physical note or card would be appropriate.

THE SWAG’S IN THE BAG Truth be told, this was a divisive topic around the YAM offices, as was the subject of host gifts. Some of us think it’s a lovely idea to give your guests a little something to take away when they leave. Others felt it was unnecessary and couldn’t imagine adding it to an already overwhelming to-do list. So really, it’s up to you.

But if you ARE thinking of offering a little take-home swag, and it’s not a children’s birthday party, consider something from your kitchen — a jar of preserves, perhaps, a bag of homemade candy or a small box of cookies. No one needs more junk for their home, and no one wants to feel embarrassed by an intimidatingly pricey present.

Think of it like mignardises, the sweets your server will bring out alongside the bill at the end of a fancy restaurant meal. It’s a way to keep the happy memories going after the party is over — and get those cookies out of your house.

62

YAM MAGAZINE NOV/DEC 2023

IF YOU ARE THE HOST:

DO write clear invitations

Your invitation should provide all the info your guests need (date, times, location, instructions for RSVP-ing) and be sent in plenty of time to work the event into their calendar. It should also outline any expectations, such as dress codes, themes or activities, and whether the event is potluck or has a cash bar. If you have pets, smokers or specific rules around shoes (and whether you expect guests to remove them), it’s a good idea to explain them as well.

DON’T invite people who will make others uncomfortable You want your guests to feel welcome and at ease so, if possible, avoid inviting mortal enemies, contentious exes or hostile business competitors.

DO be ready on time

We know it’s a scramble getting ready for a party, but try not to be in the kitchen chopping veg or in the loo drying your hair when your guests arrive. Be ready to greet them, take their coats and put a drink in their hands right away. (Our checklist on page 57 can help with planning.)

DON’T apologize

Yes, hosting is a great way to trigger our social anxiety, and yes, something will always go wrong. But guests don’t care about your “messy” house, the broken sauce or the corked Pinot, so stop saying you’re sorry! Instead, be flexible and gracious when the unexpected happens.

DO accommodate dietary restrictions Make ALL your guests feel welcome by offering vegetarian, gluten-free and other options to accommodate dietary restrictions. Better yet, ask your guests about allergies and aversions ahead of time, and make sure everyone has something delicious to eat, and enough of it to be satisfied.

DON’T wait too long to serve food You don’t want your guests to get “hangry” or to drink too much on an empty stomach, so offer something to nibble on right away and pace the food service throughout the event.

DO offer alternatives to alcohol Not everyone drinks alcohol and no one needs to tell you why. Offer a good selection of non-alcoholic beverages — luckily, there are plenty to choose from these days, from canned zero-proof cocktails to near beer and even booze-free wines, as well as sodas.

DON’T get drunk Just … don’t.

DO introduce guests to each other Connect your guests by introducing them to each other with basic background info, things they may have in common or conversation starters like hobbies, TV shows, recent travels or occupations. The easiest icebreaker, of course, is how each is connected to you.

DON’T ignore your guests

We know there is a lot to do, but don’t spend the evening fussing about in the kitchen. Your guests are there to see you, not your famous croquembouche, so be sure to circulate, chat with everyone, keep your guests’ glasses and plates full and make sure no one feels left out.

Also: Stay off your phone, and don’t leave the event without explanation.

DO end the evening gracefully We’ve all been at that event where the host starts cleaning up while guests are still enjoying dessert.

Don’t be that host. It just makes everyone feel unwelcome. Go ahead and set a time limit, but don’t rush your guests out the door while they are still enjoying themselves. If you really want to wrap things up, gently note the time, bring out the coffee and/or offer to call taxis for those who need them.

DON’T asks guests for money after the fact You might think this is obvious, but apparently not. If you expect guests to pay for food, drinks or gifts, or to make donations for a charitable cause, let them know beforehand, not after they’ve enjoyed your hospitality. It will just leave a bad taste in their mouths.

‘TIS THE SEASON FOR A

QUICK GETAWAY!

GET MORE THAN JUST A FLIGHT! EVERY HELIJET TICKET INCLUDES STUNNING VIEWS OF THE SALISH SEA, PLUS...

FREE PARKING • FAST CHECK-IN • LOCAL BEER & WINE* • GRAB & GO SNACKS VIP STYLE PASSENGER LOUNGES • COURTESY DROP-OFF SHUTTLE + ASK HOW KIDS FLY FREE!

* restrictions apply

STYLE WATCH

Fashion Stylist: Janine Metcalfe Photographer: Jeffrey Bosdet

t u O t m Nigh

Gla

FROM THE LUXE FAIRMONT EMPRESS TO YOUR OWN LIVING ROOM, THE HOLIDAYS ARE ALL ABOUT SPARKLE, SHINE, GLIMMER AND GLAMOUR. CUE THE SEQUINS, AND LET THE FESTIVITIES BEGIN!

BEGIN ANY EVENING WITH STYLISH WEAR THAT GOES ELEGANTLY FROM DAY TO NIGHT. On Chelsie (left): Orange Bruce dress by FRNCH PARIS, gold necklace and earrings by Hackney Nine, all available at Tulipe Noire.

Tennis bracelet, available at Pom Pom Boutique.

Magenta purse and forestand-magenta shoes, both

by Hispanitas, available at Waterlily Shoes. Lace gloves stylist’s own.

On Grace (right): Erin belted blazer and wide-leg pants, both by MINKPINK, available at Tulipe Noire.

Gold necklaces by Hackney Nine and Jenny Bird, both available at Tulipe Noire.

Purse by Call It Spring, available at Pom Pom Boutique. Black shoes by Django & Juliette, available at Waterlily Shoes. Gold earrings by Dean Davidson, available at Provenance Fine Things.

64

YAM MAGAZINE NOV/DEC 2023

RAISE A GLASS (OR TWO) TO CHIC COCKTAIL-HOUR DRESSING. On Grace: Part Two sequinned dress in champagne, available at Moden Boutique. Django & Juliette shoes, available at Waterlily Shoes. Pearl choker from Pom Pom Boutique. Black fascinator

by KaKyCo, available at Roberta’s Hats.

On Chelsie: Metallic pant suit by Part Two, available at Moden Boutique. Plaza ring by Dean Davidson, available at Provenance Fine Things. Earrings by Hackney Nine, available at Tulipe Noire. Green patent flats by Lodi Love, courtesy of Waterlily Shoes.

TAKE A TIME OUT TO CATCH UP WITH FRIENDS (BUT BRING THE DRAMA WITH YOU).

On Grace: Part Two velvet skirt and top in midnight sail colour, available at Bagheera Boutique. Fascinator from Roberta’s Hats.

On Chelsie: Sequin top in midnight sail and black sequin pants, both by Part Two and available at Bagheera Boutique. Pearl choker from Pom Pom Boutique. Hackney Nine earrings from Tulipe Noire. Dean Davidson moonstone ring from Provenance Fine Things. Fascinator by KaKyCo, available at Roberta’s Hats.

66

YAM MAGAZINE NOV/DEC 2023

MAKE AN ENTRANCE WITH ÉLAN. AND DON’T FORGET THE CUTE HANDBAG. On Chelsie: The tea-length Alice dress by Teri Jon, available at Bernstein & Gold. Gold necklace by Hackney Nine, available at Tulipe Noire. Purse by Call It Spring, available at Pom Pom Boutique. Lace gloves stylist’s own.

On Grace: Perfect sequin tee and going-out coat, both by Sanctuary; black pleated skirt by Iris Setlakwe; and Georgia wide belt by Lizzie Fortunato, all available at Bernstein & Gold. Animal-print Vice clutch by BRAVE, available at Tulipe Noire. Gold Dean Davidson earrings, available at Provenance Fine Things.

YAM MAGAZINE NOV/DEC 2023 67

MIX HIGH AND LOW, FANCY AND CASUAL, BUT WITH STYLE, VERVE AND A GREAT BURGER. On Grace: Winecoloured, all-oversequins romper by Woven Pink, available at Pom Pom Boutique.

Earrings by Dean Davidson. Gold necklaces by Hackney Nine and Jenny Bird, both available at Tulipe Noire.

On Chelsie: Black flapper dress by Vine & Love and pearl choker, both available at Pom Pom Boutique.

68

YAM MAGAZINE NOV/DEC 2023

END YOUR EVENING WITH GOOD FRIENDS AND BETTER MEMORIES. Luxury white terry robes by Fairmont Empress Hotel. Magenta purse by Hispanitas, available at Waterlily Shoes. Purse by Call It Spring, available at Pom Pom Boutique. Green patent flats by Lodi Love and black shoes by Django & Juliette, courtesy of Waterlily Shoes.

Models: Chelsie Eyre and Grace Beedie/Lizbell Agency Hair and makeup: Anya Ellis/Lizbell Agency Makeup from NARS Cosmetics; hair care products from Oribe Special thanks toYAM the Fairmont Empress.

MAGAZINE NOV/DEC 2023 69

BUSINESS PROFILE

CASCADIA LIQUOR Gather with family and friends and celebrate the holidays.

W

hether you’re planning a big event or an intimate soirée, having the perfect holiday cocktail to offer is key! Catering to the diverse tastes of your guests can be quite the challenge; even seasoned hosts can find themselves scratching their heads when it comes to crafting a unique cocktail menu.

This is why Cascadia Liquor is here to help! Our educated and service-focused staff are able to provide recommendations on trending and classic products that will elevate your guests’ experience and make it one to remember. Jeremy Pott, Cascadia’s Head Buyer, explains it best, “Our team is passionate, educated, and well-versed in all things libations. Cascadia has invested heavily in employee education, with many holding wine, spirit and beer certifications.

Our teams are consistently tasting and evaluating new products to be able to provide the best recommendations to our guests. Each store of ours is designed to be a bright, welcoming space with a large, curated selection that encourages guests to explore, ask questions, and discover unique wines, spirits, and beer.”

Cascadia Liquor is locally owned and operated with 12 locations across Vancouver Island. They prioritize supporting local businesses and the products made in the communities they are part of. Jeremy adds, “We proudly offer one of the island’s largest selections of local producers, as well as unique offerings from around BC, the Pacific Northwest, and around the globe.”

Customizing your cocktail selections to match your events vibe can truly elevate your

hosting game and leave a lasting impression on your guests. The holidays are a hectic time though, so if you are short on time, try one of these curated cocktails to wow your guests: For your next get-together with friends around the fire, consider offering our toasty Hidden Harbour cocktail. If you’re planning a dinner party with family, a classic drink like our Deck the Halls Punch would be the perfect choice. And if you’re in charge of an office cocktail party, why not amaze your colleagues with signature cocktails like our Mezcal Sparkle and Fizz?

The Cascadia Liquor team is here to help you find all the ingredients you need to create unforgettable moments. Let us be your go-to guide for entertaining this season and, however you choose to celebrate, spread the holiday cheer!

cascadialiquor.com

Scan the QR code to get these recipes: (left to right in the photo) Mezcal Sparkle and Fizz, Deck the Halls Punch, Hidden Harbour

BUSINESS PROFILE

FESTIVAL OF TREES

Remy, Victoria, B.C.

Victoria’s cherished holiday event is returning to the Bay Centre

F

estival of Trees, presented by Scotiabank, features two floors of sponsored trees that are spruced up and on display at the Bay Centre for the community to vote on and enjoy over the holidays. This unique event, running November 16, 2023 to January 3, 2024, is great for family outings, date nights and for those who just want to marvel in the magic of the holiday season. During the festival we encourage you to tour all the decorated trees and help us select the People’s Choice winner by voting for your favourite tree — voting is free.

Last year, 150 kids across the province were diagnosed with cancer. This year, Festival of Trees is raising funds for BC Children’s Hospital to help fund cancer research that can lead to groundbreaking outcomes and change lives. As B.C.’s only dedicated children’s hospital, every child diagnosed with cancer in the province has their treatment plan developed by oncology specialists at BC Children’s.

Thanks to the incredible work being done, B.C. has the best childhood cancer survival rate in Canada, but there is more to be done.

Approximately 20 per cent of kids who are diagnosed with cancer eventually relapse or fail to respond to treatment. For those who do survive, many suffer long-term negative health effects. We won’t accept that.

“The support from donors provides kids in B.C. access to today’s newest therapies and enables the development of tomorrow’s more effective treatments. As the Interim Director, and as a father, I am personally very grateful to donors for their generosity and support,” says Dr. Chris Maxwell, Interim Director, Pediatric Hematology & Oncology Research at BC Children’s Hospital.

Every gift makes a difference. Show your support for this worthy cause by donating on-site at the Bay Centre or online at www.festivaloftreesbc.ca “For over 30 years in Victoria, Festival of Trees has been the unofficial kickoff to the holiday season. This unique event brings local

businesses together with the community to not only create a magical experience at the Bay Centre, but to show support for the 13 kids per day on Vancouver Island who are treated at BC Children’s Hospital,” says Shaun Cerisano, Associate Director, Provincial Engagement at BC Children’s Hospital Foundation.

Ignite your holiday spirit and visit the Bay Centre in downtown Victoria to experience Other logo variations and the In Support of logo v the magic of Festival of Trees.

PRESENTED BY

festivaloftreesbc.ca FOT@bcchf.ca

THE

winter

GARDEN

How to make your outdoor space light, bright and welcoming on even the darkest of days.

By Wendy McLellan

72

YAM MAGAZINE NOV/DEC 2023

H

eavy grey skies looming over drooping wet conifers. Dark, uninviting spaces. Leafless trees. It’s November in the garden and even southern Vancouver Island can’t escape dreary winter days when spring already seems like it will never come again.

Bringing life to a garden during the winter months takes some creative planning, but the reward is a landscape that looks beautiful year-round and increases your living space to include some of the outdoors.

HELLO, HELLEBORES! “To me, winter gardens are all about the details — the colour, bark, textures, sounds. Things that are really going to stand out in winter months,” says Victoria landscape designer Lorraine Locherty, owner of Urban Habitats Landscape Studio.

“When I’m choosing plants, I’m always thinking, ‘What are you going to do in winter?’ ” Locherty, who is also a Red Seal horticulturist who works part-time at Russell Nursery in North Saanich, works with customers as well as her landscape design clients to create gardens that will be interesting in every season. From her perspective, Greater Victoria gardeners choose too many dark evergreens (what she calls “the Big Three of Victoria gardens” — camellias, evergreen azaleas and rhododendrons) that absorb the light rather than light up grey winter days.

“Think about deciduous trees, shrubs and perennials for their changing colours. Stay away from dark green — it doesn’t have to be the definition of a winter garden,” Locherty says.

“We rely too heavily on rhodos with their very dark foliage.”

For her clients, Locherty chooses plants that stand out from the dark green of our West Coast landscape and recommends yellow or grey-blue foliage to break up the gloom.

And hellebores. Lots of hellebores.

“Hellebores are the jewels of the winter garden. You would be crazy not to have tons of them,” she says. Hellebores come in many colours; some bloom earlier than others and, with a little planning, these plants will add colour to the garden all winter long and well into spring.

In her own garden, Locherty underplants hellebores with spring bulbs such as dwarf daffodils.

JOAQUIM BEL/STOCKSY

“TO ME, WINTER GARDENS ARE ALL ABOUT THE DETAILS — THE COLOUR, BARK, TEXTURES, SOUNDS. THINGS THAT ARE REALLY GOING TO STAND OUT IN WINTER MONTHS.”

Hellebores can add colour and brightness all winter long.

YAM MAGAZINE NOV/DEC 2023 73

Get to know our team Sophia Briggs PERSONAL REAL ESTATE CORPORATION

• Loves to travel and her favourite

destinations have been Turkey and Colombia so far • Started in Real Estate at 21 • Lives in Saanich with her husband, Andrew, and son, Oscar, who is one and quite the wild child • Terrified of snakes and birds

“Wishing everyone a great holiday season!”

Sophia Briggs Personal Real Estate Corporation

Sophia.Briggs@TheAgencyRE.com 250.418.5569

Nancy Stratton REALTOR®

SIMPLIFY WITH SHRUBS

TIP!

There are loads of trees and shrubs that light up a landscape and provide textural interest and a sense of permanence in the garden.

Larry Myers, proprietor of Alfresco Living Design in Victoria, weaves evergreen plants through the landscape to create gardens that are colourful even when the flowers have disappeared.

“One of the most beautiful colours in the garden is green, and there are so many shades,” Myers says. “It makes gardens very beautiful, natural, serene and relaxing. Your garden should look wonderful all year round.”

Using a mix of broadleaf evergreens and conifers gives structure to a landscape. In sunny spots, Myers chooses plants from the Southern Hemisphere that grow well in this climate.

Olearia and pittosporum are two of the broadleaf evergreens he often mixes with boxwoods.

People love flowering plants, but they also want low-maintenance gardens, he says. Perennials provide lots of colour, but they can be quite high maintenance. Gardeners looking for a less workintensive option should consider flowering shrubs instead.

Broadleaf evergreen shrubs such as choisya are deer-resistant and flower profusely. Dwarf Japanese white and black pines are also favourites.

“People often pick up a plant they like, but a lot of times it’s not appropriate for the site, or it won’t work with the site or the style of the garden,” Myers says. “Look at the overall esthetic of the garden rather than particular plants.”

He adds: “I like to use a lot of plants in a garden — plants stand out individually, with airspace and separation, but close and very full. Texture, volume, depth — that is very important. And maintaining that context and scale.”

Besides, he says, “It gives an opportunity to play more with lighting.”

PERENNIALS PROVIDE LOTS OF COLOUR, BUT THEY CAN BE QUITE HIGH MAINTENANCE. GARDENERS LOOKING FOR A LESS WORK-INTENSIVE OPTION SHOULD CONSIDER FLOWERING SHRUBS INSTEAD. THE MAGIC OF LIGHTING Adding lighting is the perfect way to make the best of winter in the garden. It means more hours to enjoy the view from indoors, and also increases the hours the outdoors is accessible.

Both Myers and Locherty include lighting in their garden designs, whether for a huge property or a patio.

“I look at the gardens as being as important as my living room,” Myers says. “It’s the holistic view — how they relate. I think they should support one another and be enjoyable yearround. I have a 1,330-square-foot home, and the garden expands our world tremendously.

In the evenings, the space is seemingly infinite because of the garden and how it’s lit.”

Illuminating the garden is an opportunity to showcase a sculptural element, or a planter, or an interesting plant. Lights create depth and highlight a focal point or sightline.

“It doesn’t matter where I am in my house, I’m always looking at the garden — day and night,” Myers says. “And shadows are just as important as light, and what you are actually focusing on. The contrast is what makes it magical. It’s a balance.”

Nancy.Stratton@TheAgencyRE.com 780.263.5481

Rebecca Barritt REALTOR®

Rebecca.Barritt@TheAgencyRE.com 250.514.9024

Erin Smith REALTOR®

Erin.Smith@TheAgencyRE.com 778.989.8596

Scan to check out our website

WISHING YOU A WONDERFUL HOLIDAY SEASON AND A HAPPY NEW YEAR

250.592.1042 briggsandstrattonrealtors.com 2185 THEATRE LANE, VICTORIA, BC V8R 1G3 AN INDEPENDENTLY OWNED AND OPERATED FRANCHISEE

74

YAM MAGAZINE NOV/DEC 2023

Expand the usability of your garden with a creative lighting display like this one from Victoria’s WES-TECH.

Locherty always adds garden lights “unless people tell me not to. Lighting adds so much — I start with four, but clients always want more.”

Uplighting a lacy Japanese maple, such as Crimson Queen, by placing a spotlight close to the trunk illuminates its gnarly branches and creates shadows and patterns on walkways.

Locherty also creates “washes” of light by using a wall of the house or garage as a screen, then projecting the shadow of a tree onto the wall with a wide-angle spotlight or floodlight.

“A twisted Salix [willow] looks like something out of a silent movie,” she says.

Occasionally, she places a downward-facing spotlight in a tree in order to mimic moonlight.

“Try not to do runway lights — there are no straight lines in nature. Instead, make pools of light that still clearly show the way.”

When it comes to what types of lights to choose, Jen Lasko, TIP! owner of Victoriabased Modpots, prefers solar lighting, but admits that the shorter days mean dimmer lights. She also uses batteryoperated candles in tall hurricane lanterns or rope lighting to build a display on a balcony or patio. Locherty and Myers choose LED lights, and Locherty often includes fairy lights in her garden designs, especially around an entrance.

Ethical, dedicated, reliable REALTOR®

“TRY NOT TO DO RUNWAY LIGHTS — THERE ARE NO STRAIGHT LINES IN NATURE. INSTEAD, MAKE POOLS OF LIGHT THAT STILL CLEARLY SHOW THE WAY.”

Every day your Realtor goes to work, for you.

vreb.org

CONSIDER CONTAINERS Finally, don’t think container gardening is just for summer, especially if your space is on the smaller side.

At Modpots, Lasko creates planters for every season. For a patio or balcony planter garden, she chooses large pots — 30 inches across and at least 25 inches tall. She then adds a strong element as the tallest point, preferably an interesting conifer in a blue or yellow tone.

“Something with a little bit of personality,” Lasko says. “For instance, lemon cypress [Chamaecyparis Wilma] is bright in the winter darkness. Or one of the different spruces with interesting foliage. Or a Japanese plum yew, aurea variety. Yellow always brightens a dark spot.”

For a modern, Nordic-influenced planter, she might use pampas grass as the focal point, or birch poles, and then add some magnolia leaves or curly willow branches, but limit the colour palette to whites, greens and blacks with simple white fairy lights to illuminate the display.

“If you use a spruce, it could be converted into a live Christmas tree with ball ornaments at the base, and bows and holly and cedar boughs,” she says. “And fairy lights.”

Myers says his clients who are downsizing and

Page One 4.94 x 4.7

YAM MAGAZINE NOV/DEC 2023 75

moving from a house with a big garden to a condo want to feel as though they still have a garden space.

“You can give that sense with seating arrangements and containers. You want a sense of permanence,” he says. “You can still use the area in the shoulder seasons and yearround.

“You are fighting for every square inch for balance between lifestyle and atmosphere. I like to be enveloped, enclosed, things to be soft with as much greenery as possible.”

Welcome winter

Plants to Make Your Garden Glow There are so many great plants to make your garden beautiful in winter, it’s impossible to list them all. Here are a few favourites from Lorraine Locherty, Larry Myers and Jen Lasko.

With notes of snow-capped fir, pine needles, crisp eucalyptus and a blend of leather, smoky woods and musk, this Marmalade of London fragrance is the perfect scent for welcoming winter — and it makes the sweetest-smelling gift!

TREES PHARMASAVE BROADMEAD Broadmead Village Shopping Centre 310-777 Royal Oak Drive 250-727-3505 pharmasavebroadmead.com

Betula nigra (river birch) Acer griseum (paperbark maple) Magnolia ‘Little Gem’ Chaenomeles speciosa (Chinese quince)

SHRUBS

Nantucket™ with PowerView® Automation Nantucket™ with PowerView® Automation The PowerView® App is required for The PowerView® App is required for programmed operation. programmed operation.

Applause® with PowerView® Automation Applause® with PowerView® Automation

NOW NOW OFFERING OFFERING

CUSTOM CUSTOM CLOSETS CLOSETS

*mainshowroom showroom *main only only

©2023Hunter HunterDouglas.

Douglas.All Allrights rightsreserved. reserved.All Alltrademarks trademarksused usedherein hereinare arethe theproperty propertyof ofHunter HunterDouglas Douglasor ortheir theirrespective respectiveowners. owners. ©2023

BLINDS, SHADES, SHADES, SHUTTERS, SHUTTERS, BLINDS, DRAPERIES, UPHOLSTERY UPHOLSTERY && MORE MORE DRAPERIES,

76

YAM MAGAZINE NOV/DEC 2023

250.656.7659 250.656.7659 www.outlooksdesign.com www.outlooksdesign.com Showroom: 101 101 -- 9818 9818 Third Third St, St, Sidney, Sidney, BC BC Showroom: Main Showroom: Showroom: 2745 2745 Bridge Bridge St, St, Victoria, Victoria, BC BC Main

Corylus ‘Red Majestic’ (corkscrew hazel) Callicarpa (beautyberry) Berberis (Japanese barberry) Salix ‘Flame’ (flame willow) Ilex verticillata (winterberry) Pyracantha (firethorn) Cornus sericea (red osier dogwood) Mahonia Charity, or Bealei (Oregon grape) Lonicera Thunderbolt (box honeysuckle) Grevillia paradoxa (bottle brush) Drimys lanceolata (mountain pepper) Myrtus communis ‘Compacta’ (dwarf myrtle)

CONIFERS Junipers, in the lemon yellow or bluish shades Dwarf spruce varieties with bluish needles

PERENNIALS Hellebore (Lenten rose) Grasses, but especially Carex ‘Prairie Fire’; Carex ‘Evergold’; Miscanthus ‘Morning Light’; and Miscanthus ‘Silver Feather’

BULBS Allium Dwarf Turkistani tulips Short snowdrop varieties Narcissus (daffodil, smaller-sized varieties) Dwarf irises

YOUR WINTER GARDEN CALENDAR

Duette® with PowerView® Automation The PowerView® App is required for programmed operation.

It may be cold out there, but there’s still plenty to do.

Think winter means a holiday from gardening? Not so fast — nothing may be blooming outside, but that doesn’t mean you can neglect your garden chores. We checked in with our friends at The Farmer’s Almanac, and here’s what they suggest you should be doing over the next few months.

CUSTOM BLINDS, SHADES, DRAPERIES, CLOSETS & MORE Winter garden maintenance starts with making sure everything is clean, cut back and tidy, as in this local yard designed by Victoria’s Alfresco Living Design.

©2023 Hunter Douglas. All rights reserved.

All trademarks used herein are the property of Hunter Douglas or their respective owners.

NOW OFFERING CUSTOM CLOSETS *main showroom only

SPARTAN MEDIA GROUP

Ruffell-Brown.com 250.384.1230 Main Showroom: 2745 Bridge St, Victoria, BC Satellite Showroom: 101-9818 Third St, Sidney, BC

 ALL WINTER • Keep up with yard maintenance. Remove old and dead plants, fallen fruit, damaged branches and winter weeds to reduce weeds, diseases and pests in your garden. Dispose of any diseased materials and, above all, clean up any weeds before they go to seed or develop roots.

NOW OFFERING RETRACTABLE POOL ENCLOSURES

PacificAwnings.ca 250.361.4714

• Regularly check your garden and lawn for any problems and treat them when necessary.

• Water frequently from now through early spring to keep your garden from drying out.

• Check for rodent damage around bases of trees and shrubs. Use traps and bait as needed.

• Monitor your houseplants to make sure they are getting adequate water and nutrients, and are not developing diseases or insect infestations.

 NOVEMBER • Try seeding herbs (such as chives, sage, parsley) indoors near a sunny window.

• Place a cold frame over your winter vegetables.

Showroom: 2745 Bridge St, Victoria, BC

• Place mulch around berries and in flower beds, but remove mulch and tall weeds from around fruit trees and shrubs to discourage mice and other pests from hiding there.

AWNINGS, PATIO COVERS, LOUVERED PERGOLAS, RETRACTABLE SCREENS & MORE

• Cover rhubarb and asparagus beds with composted manure and straw.

• Protect tender evergreens from the winter winds; tie up any loose shrub branches to protect them from ice, snow and wind damage.

• This is a good time to plant trees and shrubs; just make sure to water new plants well.

YAM MAGAZINE NOV/DEC 2023 77

 DECEMBER • If you have poinsettias, keep them away from cold windows. Place them in sunlight and fertilize with a houseplant fertilizer.

• Check perennials and cut back overgrowth to encourage new growth.

• To avoid damage, do not let snow pile up on your shrubs or tree branches and limit foot traffic on your frozen lawn.

• During heavy rain, check your yard for any drainage problems. Consider any upgrades to your water systems, such as drip irrigation.

• Be careful when using salt to remove ice on

driveways and walkways; it can damage lawns and plants. Sand might be a better choice.

• Consider the lessons you’ve learned from the past gardening season as you start thinking about next year.

 JANUARY • Order seed catalogs, and begin planning this year’s garden. Consider planting hardy, pest- and disease-resistant plants — especially deer-resistant ones.

• Before spring arrives, test your garden soil’s pH levels. Testing kits are available at many retailers.

The first internet provider you’ll actually like.

We know, we know. You have your doubts and that’s fair. When it comes to internet companies in Canada, the bar is pretty low.

78

YAM MAGAZINE NOV/DEC 2023

• If your mulch was blown or washed away, reapply it around your plants.

 FEBRUARY • Tune up your lawn mower, and sharpen and sterilize your garden tools.

• Spray lime sulfur on fruit and deciduous trees and shrubs.

• Start seeds indoors for brussels sprouts, broccoli, cabbage and most herbs; keep them in a warm place, but out of direct sunlight.

Consider investing in a soil thermometer so you know when the soil is warm enough for seeds to germinate outdoors.

• Make a cold frame or hot bed to start your vegetable and flower plants early.

And prepare for a beautiful, bountiful spring!

Term Contracts. Nope.

Shifty pricing. Out.

We’re all about fair, sustainably priced internet.

• Check your storage areas and get rid of unwanted household hazardous materials such as pesticides; discard them at Ellice Recycle in Victoria or GFL Environmental in Langford.

• As soon as the soil is workable, add in manure or compost to prepare your garden for planting.

But that’s what makes us, well us: we actually give a damn.

If you’re looking for the “cheapest”, you won’t find it here.

• This month and next, prune trees, berries and shrubs while they’re dormant. For trees and shrubs that bloom in summer, prune on the current year’s growth in winter. (For those that bloom in spring from buds on one-yearold wood, prune just after flowers fade.)

Come say hi.

oxio.ca

Food+Drink

DE LICIOUS HOLIDAY IDEAS

80 TASTES + TRENDS

A Seasonal Sampler

82 PARTY FOOD

The Curated Canapé Recipes: 85 Caviar Potatoes 86 Endive with Duck, Beet and Orange

At Leechtown Blacksmith Co., carbon-steel pans are made with careful, handcrafted attention.

86 Basque-Style Burnt Cheesecake 87 White Bean Spread on Thyme & Sea Salt Crackers 87 Stuffed Dates 88 Classic Crostini 89 Cherry Tomato Tonnato 90 Cream Puffs — Savoury and Sweet

92 PAIRINGS

Bubbles all the Time

94 BAKING

The Cake for Every Occasion Recipes: 95 (Best Ever) Chocolate Cake 98 Cream Cheese Frosting 98 Candied Walnuts 99 Raspberry Coulis

SHON TAYLOR

99 Candied Citrus Peel

YAM MAGAZINE NOV/DEC 2023 79

TASTES + TRENDS

A SEASONAL SAMPLER What you need to know about the hottest chefs and the coolest gifts. | By Cinda Chavich

S

ooke blacksmith Ryan Fogarty is taking his bespoke forged cookware to a wider audience with a new, online retail shop.

At Leechtown Blacksmith Co., Fogarty turns carbon steel into the kind of tools that attract top chefs. His custom carbon steel pans and knives are found in some noteworthy restaurant kitchens, from Wild Mountain in Sooke to Pilgrimme on Galiano Island and Pluvio restaurant + rooms in Ucluelet.

A keen collaborator, Fogarty recently crafted a Japanese-style Damascus nakiri for celebrity chef Chris Irving. He’s also the resident blacksmith at Nimmo Bay Resort, demonstrating his fiery skills for guests, and forging custom cutlery, pans and cooking vessels to enhance their luxury wilderness experience.

Now home cooks can get Fogarty’s Flamerider carbon steel pans delivered from his virtual store.

INSPIRATION FOR GET-TOGETHERS

I

f you need a little inspiration for bringing friends and family together over dinner, there’s a new book devoted to the topic — Gatherings: Casual-Fancy Meals to Share, from America’s Test Kitchen.

It’s a collection of curated dinner menus, each designed by one of the cooks, recipe testers and editors at the Boston-based testing facility.

These are the people who meticulously test recipes for Cook’s Illustrated magazine and their own PBS cooking show, so this book promises to be a lifesaver for home cooks, whether you’re planning a cozy Sunday supper of porchetta and polenta or a playful “make-your-own-dumpling” dinner party. With lots of tips on shopping, party plans, drinks and practical pointers for aspiring hosts, too.

80

YAM MAGAZINE NOV/DEC 2023

When properly seasoned, the heavy-duty pans have a natural non-stick surface and, like cast iron, can be used on open fires, gas, induction and electric stoves. Chefs love the response and control of carbon steel, which heats and cools quickly, whether you’re searing a steak or a delicate sea scallop.

“My pans are designed for searing anything,” says Fogarty. “Elegant enough for the kitchen and rugged enough for the outdoors.”

Fogarty also makes beautiful knives, from foraging knives for mushroom hunters to blades for artfully sabering that bottle of bubbly. He’s also working on a project with The Village Butcher: a custom set of hand-forged steak knives and a brisket carving knife, in a waxed canvas knife roll, for the committed carnivore. leechtown.co

Tom Moore Opens Tombo

JEFFREY BOSDET/YAM MAGAZINE

Forging Ahead

W

hen we spoke in early fall, Tom Moore was just putting the final touches on Tombo, his new downtown eatery, and was right chuffed about the prospect. “I am just so excited about the potential of this place,” Moore enthused, “and dying to get into it.”

Locals will know Moore from his other successful venture — Crust Bakery — but the Aussie transplant started his cooking career as a chef, and he’s keen to return to those roots, with scratch “paddock to plate” cooking.

“Everyone knows me as a baker from Crust, but I am a chef by trade, and this is entirely different,” he says.

Set in the downtown space that once housed Agrius and Fol Epi, Tombo will have two distinct sides (and entrances): a bakery/takeaway space on one, and a casual restaurant on the other.

“We want a small, vibey café side with pizza to go, salads and charcuterie, sandwiches, hand pies,” says Moore, riffing on his plans for a morning, lunch and a snack menu of “delicious little morsels” to match the “lovely wine list and beers on tap.”

Moore won’t be cooking, but plans to be the front-of-house face of his namesake eatery.

And he’s happy to report that chef Grant Gard is staying on to lead the kitchen, along with sous chef Scott Hoskins, charcuterie whiz Paul van Trigt and pastry chef Brian Bradley.

“We’re using the talents of the team to create something really exciting,” Moore says.

GOURMET GIFTS FOR THE COOKS IN YOUR LIFE

By YAM Staff

Here at YAM we love to cook, and we have strong opinions about the gear we use. These are the things we — and other serious cooks — would love to see under the tree.

LARCH WOOD CANADA BUFFET BOARD Everyone needs a good cutting board. Even better?

A cutting board as beautiful as it is functional, like the gorgeously patterned end-cut boards from Larch Wood Canada on Cape Breton Island. End grain wood makes the most sturdy, solid and durable type of cutting surface — and the prettiest, too. Styles range from a small round cheese board to a full-on kitchen counter, but we are smitten with this presentationready buffet board. larchwoodcanada.com

Gift a memory that will last a

lifetime Let us help put the gift of travel under your Christmas tree this year. Ask us about our Gift Certificates and Gift Registry and start planning your perfect cruise vacation for the whole family.

MÄNNKITCHEN PEPPER CANNON You may think spending more than $200 on a pepper mill is crazy, but it’s not as crazy as we are for this incredible chef-favourite gadget. It’s sleekly beautiful, sure, but we love it because it holds way more pepper than most pepper mills, has a huge grind range (an 8-to-60+ mesh size compared to 12 to 28 for most mills) and is both super powerful and minutely adjustable. mannkitchen.com

LOMI HOME COMPOSTER At first glance, the Lomi looks like a cool piece of sculpture. But it’s actually a countertop gadget that can transform your kitchen scraps into nutrient-rich plant food in just four hours — with no mess, no smell and no bugs (ew). It’s made by a Kelowna-based company and comes in white, black or stylish sage green.

Plus you can subscribe to a program for regular pod and filter refills. lomi.com

SIDNEY

250.656.5441 sidney@expediacruises.com

VICTORIA

250.381.7447 victoria@expediacruises.com BC Reg 3721-4

YAM MAGAZINE NOV/DEC 2023 81

PARTY FOOD

THE CURATED CANAPÉ Read on for dozens of easy, elegant, chef-approved ideas for your next do. | By Cinda Chavich

W

hen party season rolls around, it’s time to pull out the stops and celebrate. But beyond the bubbly and batch cocktails, guests need finger food, and that’s where chefs shine.

So we asked some of our favourites to share some secrets for how they feed friends and family when they entertain at home.

SHOP, DON’T COOK The key to successful party food is clever shopping and curation. Look for jars and tins of pâté, seafood and condiments from your favourite artisan butchers, cheesemongers and delis, then mix and match.

And when you want to keep it simple yet sublime, start with a luxury ingredient like foie gras, fine cheeses, sweet spot prawns, lox or caviar.

My own perfect party hack starts with cold-smoked albacore tuna from Finest At Sea. A slice of the silky cured fish perched on a Japanese rice cracker (preferably seaweed flavour) along with a dab of wasabi-infused mayo is always a huge hit.

Chef Corbin Mathany of Ugly Duckling Dining & Provisions serves seared foie gras on toasted brioche, topped with seasonal “sweet and sour” fruit compotes and a dusting of Chinese five-spice powder.

“It’s become a staple on our menu,” says Mathany. “The fruit element changes with the seasons — perhaps Asian pear and fivespice in the winter, or Okanagan peach and Korean chili in the summer — but the spirit of the dish remains.”

And you don’t need to bake brioche or make fruit preserves from scratch. “We have a number of great artisanal producers in our region, and simply purchasing these products from them makes this dish a breeze,” he says.

Meanwhile, chef Max Durand of Eva Schnitzelhaus and Nourish Kitchen heads to The Market Garden for the best selection of top-quality tinned fish (known as “conservas”), then adds “some sour cream, finely chopped green onions, dill if you have it,” and pickled red onions or shallots for his perfect Euro-inspired bite.

“I really like herring or sardines on rye bread or rye crackers — in the ideal world, multi-grain bread from Fol Epi,” he says.

82

YAM MAGAZINE NOV/DEC 2023

> Here are some more quick ideas for your

shopping list: • Ripe French cheese or aged Canadian cheddar. Pop it on toasted bread or crostini and add a dab of quince paste.

• Fresh goat cheese, with local honey and thyme for drizzling.

• Cold-smoked salmon. Serve it with crème fraîche, capers and snipped chives on a sturdy kettle-cooked potato chip. (A tiny dab of Canadian caviar takes it over the top.)

• Plump prawns. Quickly steam then chill them for an elegant appie served with cocktail sauce or Peruvian green sauce for dipping.

• Seasoned salmon or tuna poke from the fish counter.

• Luxe Spanish canned seafood such as white anchovies or sardines. Offer it on toasted sourdough spread with cold butter.

• Duck confit from Farm + Field Butchers; The Whole Beast’s chicken liver parfait; or any of the pâtés and terrines from Pickles Pantry, whether pork and fig with pistachio or chicken, bacon and mushroom.

• Foie gras. Slater’s First Class Meats can supply fresh foie for searing, or you may opt for a foie gras terrine (like the widely available products from Rougie in Quebec).

Partner them with a jam or chutney from Saltspring Kitchen Co.

MAKE IT BITE-SIZED The perfect party nosh should be compact enough that you can pick it up easily and consume it in one bite, maybe two. That’s where canapés and hors d’oeuvres come into play.

The classic canapé, by definition, is something set on a small piece of toasted bread, pancake or pastry. You can use ovenroasted sweet potato slices as a base for your canapés, or underripe plantain cut on the diagonal and fried into golden chips.

An exquisite artisan cracker can also be a solid supporting member of the canapé cast.

I asked Jenny Payne of Jenny Marie’s Cracker Company how she would serve some of her favourite flavours. She led with vegan Spread ’Em garlic chive cashew cheeze spread on her Simply Sea Salt

crackers, strawberry jam on her Pepper & Sea Salt crackers (maybe with a piece of creamy Camembert), and Lime & Pepper crackers with guacamole.

“The pairings are endless and limitless,” she says, noting all of her crackers are made with vegan ingredients, the “cheese” flavour created with nutritional yeast.

Mat Clarke, the creative chef who leads the team at end dive, says he’d serve guests a sourdough cracker (made by the restaurant’s crack baker Kara Martyn) with “honey-fermented white beets from Sweet Beans farm, or poached quince from our old Italian friend and some Tiger Blue cheese from Poplar Grove in Penticton.”

> Beyond bread, crackers and chips,

pancakes make a beautiful base for canapés. Think: • Tiny buckwheat blinis with crème fraîche and caviar.

• Bannock with cranberry sauce and smoked turkey.

• Zucchini fritters or little potato latkes with lox and capers.

> Meanwhile, hors d’oeuvres are little

standalone savouries that can range from meatballs and satay chicken skewers to stuffed cherry tomatoes and dates filled with blue cheese. They can also include: • Deviled eggs — try making them with quail eggs, adding a bit of white miso to the mashed yolk filling, then sprinkling with Japanese furikake.

• A tiny steamed or roasted potato that’s halved (with a sliver sliced from the base to keep it steady) and topped perogy-style with melted cheddar and fried onions or Indian-flavoured with curried cauliflower and garam masala.

• Cherry tomatoes, hollowed out and filled with herbed cream cheese, for lovely little gluten-free bites.

• Cucumber slices (or cups made with a melon baller) topped with soy-seasoned tuna poke.

• Mushrooms baked with cheesy fillings, for a classic vegetarian-based bite.

• Endive leaves, baby butter lettuce leaves or hearts of romaine lettuce filled with shrimp cocktail, ginger chicken or lemony lentils.

KAREN THOMAS/STOCKFOOD

The perfect party nosh should be compact enough that you can pick it up easily and consume it in one bite, maybe two.

YAM MAGAZINE NOV/DEC 2023 83

THE

AVENUE

GALLERY

AVENUE

GALLERY Stacking Blossom Rings by Chi’s Creations, assorted sizes

THE

PLAN AHEAD

ALL THAT GLITTERS X ALL THAT GLITTERS XI VICTORIA HOSPICE FUNDRAISER VICTORIA HOSPICE FUNDRAISER JEWELLERY EXHIBITION JEWELLERY EXHIBITION December 1 – 24 December 1 -31

2184 OAK BAYVICTORIA AVENUE VICTORIA 2184 OAK BAY AVENUE theavenuegallery.com 250.598.2184 theavenuegallery.com 250-598-2184

Preparation is key to a smooth cocktail party. The best plan for a party that doesn’t have you trapped in the kitchen involves make-ahead platters and bowls of snacks, with a few things to pass at one-hour intervals.

Chef Andrea Duncan of Niche Grocerant says she keeps heating to a minimum and avoids cooking appies “to order.” “I like to do 90 per cent of it the day before,” she says. “I like to have a couple items out before guests even arrive, so there’s no pressure to get the canapés out right away.

This can be fancy popcorn or crudités.”

As for how much to serve: Caterers calculate party food based on number of guests and length of event.

A cocktail party of two to three hours means six to eight small bites per person, especially if it’s early with a time limit in the afternoon or 5 to 7 p.m. If the event is later or you’ve invited people to stay longer, serve TIP: more substantial food.

Plan to share your special treats (like foie gras, caviar or freshly shucked oysters) early, and offer eight dishes, max, to keep things manageable.

A cocktail party of two to three hours means six to eight small bites per person.

> Some other tips:

At St. Patrick’s, we strive to inspire students to explore their potential in academics, athletics, fine arts ... and even cooking!

St. Patrick’s Elementary School offers: Affordable tuition Outdoor Kindergarten A centrally located campus Outstanding fine arts and sports programs A community modelled on respect, love and service that is inclusive to all

84

YAM MAGAZINE NOV/DEC 2023

St. Patrick’s Elementary School 2368 Trent Street, Victoria | 250-592-6713

stpatrickselem.ca

• Choose a variety of flavours and textures (fresh, crunchy, hot, rich, salty, sweet), keeping gluten-sensitive and vegan guests in mind.

• Sweet and savoury are happy partners for appetizers, whether you pair cheese with chutney or terrines with tart jellies.

Include something sweet on the cheese and charcuterie board (dried apricots, cranberries, grapes), with nuts for texture and crunch.

• Presentation is everything when it comes to beautiful bites. You want them not only to look good, but to be easy to eat.

That’s why caterers serve one-bite wonders with toothpicks or on tiny skewers, on Asian soup spoons or in mini shot glasses, which are ideal for sipping savoury cold soups like gazpacho.

• Set up a central food buffet, with plates and napkins, and spread other platters around the rooms. Picks and sticks always make noshing easier, especially at a standup schmooze.

And remember: The best party food is simple, the kind of lovely noshes that are easy to eat while you catch up with friends and family. Enjoy our easy ideas and enjoy your holidays!

Caviar Potatoes At Niche Grocerant, chef Andrea Duncan reaches into the grocery side of the restaurant for B.C.’s Northern Divine caviar or other fresh fish roe from Finest At Sea to top little potatoes for an elegant, easy nosh.

• 24 golf-ball-sized potatoes • 1 Tbsp salt • 1/3 cup sour cream or crème fraîche • 1 (30 g) tin of caviar (may substitute salmon or trout roe) • Fresh chives to taste In a saucepan, cover potatoes with cold water and add the tablespoon of salt. Simmer for 10 to 15 minutes, or until tender. Drain and cool.

Cut potatoes in half and, using a teaspoon or melon baller, scoop out centre of the potatoes, leaving a sturdy shell.

Mash scooped-out potato with the sour cream or crème fraîche. Spoon that mixture back into the potatoes.

Top each potato with the caviar or fish roe and sprinkle with freshly snipped chives.

Note: The potatoes can be prepared a day ahead; add the toppings right before you serve them. When plating, give the potatoes a wee squish so they aren’t roly-poly on the plate.

Refresh

on a cozy holiday.

RELAX BY THE FIRE, REJUVINATE AT OUR AWARD WINNING GROTTO SPA AND SAVOUR AN EVENING OF DINING THAT WILL WARM YOUR HEART.

Book your Getaway now!

ASK ABOUT OUR ROOM RATE FOR LOCALS

GUARANTEED LOWEST PRICE, BOOK DIRECT

18006637373

TIGHNAMARA.COM YAM MAGAZINE NOV/DEC 2023 85

Endive with Duck, Beet and Orange Chef Oliver Kienast of Wild Mountain Food + Drink in Sooke offers this idea for a tasty bite featuring fresh endive cups.

He recommends buying prepared duck confit from a good butcher such as Farm + Field or Village Butcher. Use your own homemade beet pickles or take the chef’s recommendation and get a jar of pickled beets from Deadbeetz Burgers. For non-meat eaters, Kienast suggests replacing the duck with a flavourful cheese, such as the semi-soft, washed-rind Romelia from Salt Spring Island Cheese.

• 20 Belgian endive leaves • 1 duck confit leg, skin removed, meat chopped • 1 or 2 pickled beets, cut into small cubes • 1 large orange, cut into supremes (see note) and chopped if large • Fresh thyme sprigs, leaves removed Place the endive in a bowl of ice water to crisp the leaves and make them sturdier. Drain well.

Arrange the crisped endive leaves on a platter. Top each with a few slivers of duck confit, some cubes of pickled beet and orange segments. Sprinkle with thyme leaves. Makes 20 bites.

Note: To supreme the orange, use a sharp knife to cut both ends off the fruit, then cut down, top to bottom, to remove the thick peel and pith, leaving the flesh exposed. Cut between the membranes to remove the orange flesh supremes.

Basque-Style Burnt Cheesecake Zambri’s chef Matias Sallaberry grew up in Argentina, and loves to cook over open fire. Here’s his easy recipe for Basque-style burnt cheesecake, with his own twist on strawberry sauce to serve alongside.

Cheesecake: • 1 whole egg • ¾ cup goat milk (or cow) • ¾ cup heavy cream • 1 ¼ cups sugar • 3 cups (680 g) cream cheese • ¼ cup (60 g) Camembert • 2 tsp (10 g) blue cheese • 1 Tbsp cornstarch

Preheat oven to 350°F. Line an 8-inch round or square pan with high sides, such as a springform pan, with parchment and fold down over the edge of the pan to encourage browning on top.

In a blender, combine cheesecake ingredients and blend until smooth.

Pour the cheesecake batter into the prepared pan.

Bake for 30 to 40 minutes, until the top is a deep golden brown and cheesecake is set though still a little jiggly. (If you want it extra dark on top, you can run it under the broiler for a minute, but be extremely cautious and take care not to let the parchment catch fire.)

Remove from oven, cool to room temperature then refrigerate to chill completely.

For the sauce, char the pepper over an open flame, peel, remove stem and seeds, and blend with the strawberries and lemon juice until fairly smooth.

Sweeten to your liking. Cut cheesecake into thin slivers or small squares and serve with sauce on mini dessert plates. Serves 12 to 24.

Celebrate the Season with

THE COURTNEY ROOM | Memorable Dining, 7 Days a Week | Gift Cards Available

RESERVE: 250-940-4090 | THECOURTNEYROOM.COM

86

YAM MAGAZINE NOV/DEC 2023

Sauce: • 1 red bell pepper • 1 pint (2 cups) strawberries, hulled • Splash of lemon juice • 3 Tbsp fine sugar or honey (optional)

White Bean Spread on Thyme & Sea Salt Crackers Jenny Payne of Jenny Marie’s Cracker Company shares this recipe for a simple vegan spread, a favourite that she makes at home to serve on her own Thyme & Sea Salt crackers.

• 1 can (410 mL /13.8 oz) cannellini beans, drained and rinsed • 1/4 cup extra virgin olive oil • 1/3 cup nutritional yeast • 3 to 4 cloves garlic (add more or less to taste) • 2 Tbsp water (add more for desired smoothness) • Thyme & Sea Salt crackers, purchased or homemade, as needed (see note)

Finally impress your mother-in-law this holiday season ...

Book her an airport pickup or private family Holiday Light Tour with LA Limos!

Put all ingredients (except crackers) in the bowl of a food processor and blend until puréed and ingredients are well combined. If you want a smoother consistency, add more water by the tablespoon. Serve with crackers and crudités. Makes about 2 cups.

Note: An easy way to make your own seasoned crackers is to start with storebought pitas. Use kitchen shears to cut around the edge of each pita and separate it into two rounds. Lightly brush the rough interior side with a little olive oil, cut or tear it into large pieces and dust with your favourite spices (salt, paprika, garlic powder, oregano or a spice mixture like za’atar or ras el hanout). Bake in a hot (400°F) oven until starting to brown.

LAST-MINUTE MINI MOUTHFULS

CALL OR EMAIL US TO FIND OUT MORE! 250-391-9000 | INFO@LALIMO.CA

The WetCleaner team (L to R): Adrian, Summer-Rain, TJ, Hanna, Lily, Robin and Cedric

We’re Victoria’s ONLY non-toxic “dry cleaner.”

Stuffed Dates This is a killer combination — and nothing could be easier • 20 fresh dates, pitted • 1 ½ cups mild, creamy goat cheese, herbed • Boursin cream cheese or soft Cambozola blue • Finely chopped Italian parsley to taste

Now offering a convenient Wash & Fold service

Spoon a teaspoon of soft goat cheese or Boursin into the cavity of each pitted date and smooth. Sprinkle with parsley and serve. Makes 20 little bites.

Note: For a meaty variation, wrap each filled date in a strip of prosciutto to serve cold, or roast in a 425°F oven for 10 minutes.

Free pick-up and delivery using all electric vehicles! thewetcleaner.com

1019 Cook Street • 250-381-2221 YAM MAGAZINE NOV/DEC 2023 87

CLASSIC CROSTINI To make crostini toasts, slice a skinny baguette into rounds or on a slight diagonal, brush both sides with olive oil, sprinkle with sea salt and bake at 375°F until crisp, about 8 to 10 minutes. Rub with halved garlic cloves for extra flavour. Then top crostini with these classic and creative combinations.

• Fresh mozzarella (bocconcini), cherry tomato, basil, reduced balsamic • Mushrooms sautéed in butter with garlic and thyme • Brie, sliced pear and chopped thyme or rosemary • Butter, sliced radish, sea salt • Cream cheese, cold-smoked salmon, capers and dill • Creamy goat cheese drizzled with honey, toasted chopped walnuts, thyme • Pesto and chopped olive or sundried tomato tapenade, shaved Parmesan • Caponata, Italian parsley • Avocado and chilled prawn salad, cilantro • Cream cheese with horseradish, sliced rare beef, arugula • White bean hummus with rosemary, olive oil • Young French cheeses with quince jelly

Crostini, clockwise from left: sliced radish, butter, sea salt and thyme; crème fraîche, toasted walnuts, honey and thyme; smoked salmon, crème fraîche, salmon roe and dill.

• Ham, cheddar, chutney • Mashed avocado, fleur de sel • Ricotta, roasted grape, balsamic reduction • Candied salmon, goat cheese • Fig, gorgonzola, prosciutto • Foie gras or chicken liver mousse with wine jelly

A holiday to

remember!

We are excited to unveil our calendar of festive seasonal activities and events to complement the luxurious and relaxing experiences offered at Victoria’s landmark seaside hotel.

Returning to the Oak Bay Beach Hotel this winter season is our iconic Holiday Movie Nights, Christmas Day Brunch, Christmas Dinner, Breakfast with Santa, and annual New Year’s Eve Dinner.

The Hotel is sure to be the perfect antidote for any stress the holiday rush may bring, both for guests and locals alike.

Join us for the most magical of celebrations at oakbaybeachhotel.com oakbaybeachhotel Artwork by Janice Hildybrant

88

YAM MAGAZINE NOV/DEC 2023

Cherry Tomato Tonnato Tonnato is an Italian tuna and mayonnaise sauce you can whirl up to fill cherry tomatoes or serve with crudités.

• 24 bite-sized cherry tomatoes • Chopped Italian parsley or smoked paprika Tonnato filling: • ½ cup good mayonnaise • 5 oz (160 g) can tuna in olive oil • 1 to 2 anchovy fillets • 1 Tbsp lemon juice • 1 Tbsp capers • 1 clove garlic, minced • Salt, pepper and cayenne to taste Cut the tops off the cherry tomatoes and carefully scoop out the seeds using a small spoon. Set the tomatoes, cut side down, on a paper-towel-lined tray to drain.

In a blender or food processor, combine the mayonnaise and remaining ingredients and blend or pulse just enough to create a slightly chunky sauce.

Spoon or pipe the tonnato sauce into the tomatoes. Sprinkle with Italian parsley or dust with paprika.

Tonnato can be made a day in advance and chilled in a covered container. Makes about 24.

.

RBC Dominion Securities Inc.

A financial partner who’s invested in you The most effective wealth plan is one that speaks to your values, priorities and what truly matters to you. That’s why our wealth management process centers on getting to know you – learning your interests, listening carefully to your concerns, and designing a roadmap that matches your unique vision.

Because your financial plan should be as personal as your goals.

Contact me today to learn more about how I can help.

Joanne Vesprini, BA (Econ.)

Investment Advisor 250-356-4679 | joanne.vesprini@rbc.com joannevesprini.com RBC Dominion Securities Inc.* and Royal Bank of Canada are separate corporate entities which are affiliated. *Member-Canadian Investor Protection Fund. RBC Dominion Securities Inc. is a member company of RBC Wealth Management, a business segment of Royal Bank of Canada. ® / ™ Trademark(s) of Royal Bank of Canada. Used under licence. ©2022 RBC Dominion Securities Inc. All rights reserved. 22_90851_WSQ_001

YAM MAGAZINE NOV/DEC 2023 89

Cream Puffs — Savoury and Sweet

Basic choux pastry: • 1/3 cup milk • 1 ½ cups water • 1 cup butter, cut into cubes • 1 tsp salt • 2 ¼ cups all-purpose flour • 8 large eggs • Fillings (see next page) Preheat oven to 350°F. In a saucepan, combine milk, water, butter and salt. Bring just to a boil over medium heat to scald the milk. Reduce heat to low and add flour all at once. Mix vigorously with a wooden spoon for three minutes.

A film will start to form on the bottom of the pan and your mixture will start to look glossy (the mixture should reach 165°F to 175°F).

90

YAM MAGAZINE NOV/DEC 2023

Transfer mixture into a stand mixer with a paddle attachment. Turn mixer to medium speed and add eggs two at a time. Make sure eggs are fully incorporated before adding the next two. Once eggs have been fully incorporated, mix for 30 seconds on high speed.

Transfer mixture to a piping bag with a ½-inch plain tip (or use a zippered freezer bag and snip off the corner for piping).

Line a cookie tray with parchment paper and pipe choux paste mounds, about the size of a toonie, an inch or two apart, smoothing down any peaks on the tops. You should get about 25 pieces.

Bake for 16 minutes. Do not open the oven while choux buns are baking, or they will collapse.

After 16 minutes, rotate the tray and bake

RICHARD JUNG/STOCKFOOD

The mini cream puff (for savoury gougères or sweet profiteroles) is the go-to bite for chef/baker partners Ross Bowles and Tracie Zahavich of Fox & Monocle restaurant outside Sidney. The chefs offer both sweet and savoury options for filling these choux pastries, to pass at the start of the party, and at the end.

for an additional 4 minutes. The choux buns should be puffed, golden on the outside and tender in the middle. Remove from oven and allow to cool.

To fill pastries, poke a hole into the bottom of each cream puff and fill using a piping bag.

Alternatively, split each pastry open or cut off the top of each, fill base and replace top.

Filled pastries may be held in the refrigerator for up to one day — longer and they will be soggy. You can store unfilled pastries in a covered container for a week at room temperature or freeze for up to 3 months. Refresh and crisp in a 350°F oven for 3 minutes before serving. Makes 25.

Note: For savoury gougères, add minced herbs and finely grated Gruyère or Parmesan cheese to the batter before baking.

RICHARD JUNG/STOCKFOOD

Savoury Cheese Filling • 1 cup milk • 2 tsp salt • 2 Tbsp butter • ¼ cup flour • 1 ½ cups (160 g) grated aged cheddar • ¾ cup (80 g) grated Parmesan • 1 tsp Dijon mustard • 4 medium green onions, minced

LOVE LOCAL this holiday season.

Visit us at peninsulaco-op.com/liquor

Place the milk and salt in a small saucepan and warm over medium heat.

In another saucepan over medium heat, melt the butter and stir in flour to make a roux. Cook, stirring, until golden. Slowly whisk in the hot milk, in a few additions, until it forms a smooth sauce. Boil mixture for 30 seconds and then reduce heat to low.

Rapidly whisk in the cheese and mustard.

Right before mixture becomes homogenous, turn off the heat. Continue to mix until smooth and well combined. Cool to room temperature, then mix in the minced onions. Pipe or spoon into puffs to fill. Makes enough to fill 25 puffs.

Sweet Choux filling • 2 cups whipping cream • 1 tsp vanilla • ½ cup raspberry jam Whip cream with vanilla until stiff peaks form.

Place whipped cream in a piping bag. Place raspberry jam in another piping bag.

Make a little hole in the bottoms of your cooled cream puffs.

Pipe a small amount of jam into each puff, then fill with whipped cream to finish. Serve immediately or cover and chill.

Note: You can also split your cream puffs and fill with a spoonful of your favourite ice cream, and freeze.

Amazing downtown location • Fantastic harbour views Guestrooms • Executive fitness centre • Billiards room • Private event venues Lending library • Affiliate club network • Downtown parking ... and more!

Interested in learning more? Book a tour with Danielle Hind, Sales Manager: 250.384.1151 (ext. 320) sales@unionclub.com

805 Gordon Street, Victoria

UNIONCLUB.COM YAM MAGAZINE NOV/DEC 2023 91

PAIRINGS

BUBBLES ALL THE TIME Stock up on sparkling wines and you’ll be ready for every event over the festive weeks ahead.

By Joanne Sasvari

T

here’s this idea that bubbles should only be served on special occasions. That’s a terrible idea.

Sparkling wines are among the most versatile, foodfriendly sippers out there, perfect for any occasion from a gala celebration to, well, just because.

That said, different types of fizz are better paired with different types of foods, events and budgets. You’re probably not swilling vintage Krug with your Tuesday takeout, just as you probably want something fancier than Baby Duck to toast a milestone anniversary.

Here’s how to pick the bubble that’s right for you.

Sparkling wines start off as still wines made from red and/ or white grapes. Then carbon dioxide, or CO2, is added to create that festive fizz. How it’s added is what makes the difference between budget plonk and a bottle that can set you back a few hundred bucks and be worth every penny.

The cheapest way to make bubbles is simply to add CO2 gas to wine in a pressurized vat, the same way you’d make soda pop.

This creates big, short-lived bubbles and not terribly complex wines.

Another relatively inexpensive — but much tastier — way to make sparkling wines is what is known as the Charmat or tank method. Still wine is placed in a pressurized tank, sugar and yeast are added, and the wine undergoes a secondary fermentation during which CO2 is produced and preserved in the wine.

These wines tend to retain their fruity character and can be slightly sweet, with soft bubbles that dissipate quickly. This is how both Italian Prosecco and Vancouver Island’s signature Charme de L’île are made.

The most prestigious bubbles are made according to the much more labour-intensive Champagne or traditional method. The wine is first fermented just as any other wine would be, but once it is in the bottle, the winemaker adds a dose of yeast and sugar before the bottle is corked. This creates a second fermentation — and bubbles! — in the bottle.

While it ferments, the yeast creates residue known as “lees.”

To remove it, bottles are placed in racks with their necks tilted down at an angle and regularly rotated, a process known as “riddling,” so the lees accumulates in the neck, which is eventually frozen and lopped off, the pressure in the bottle forcing the frozen mass out. The bottle is topped with more wine, corked and a wire cage added.

There are some variations to this process, but in general it is how French Champagne is made as well as Spanish cava, B.C. or California Brut, and “crémant,” the name for traditional method

92

YAM MAGAZINE NOV/DEC 2023

MOMENTO ESTUDIO/STOCKSY

WHAT IS SPARKLING WINE ANYWAY?

wines made in France, but outside the Champagne region.

These wines tend to have fine, lingering bubbles (known as the mousse) and crisp, complex flavours that combine bright citrus and toasty, brioche notes. Some can be aged for many years, adding rich layers of even more complexity.

There is one other method, known as ancestrale or pét-nat (short for “pétillant-naturel”), which is especially popular among natural wine aficionados. This wine does not go through a second fermentation, but is bottled before the first one is complete. It’s tricky to do well, but can create truly exciting, fresh and mouth-watering wines.

BUBBLES FOR EVERY OCCASION

So what type of bubble should you be serving? One of these seven different styles.

1 Charme de L’île: This affordable, locally produced crowd pleaser is a good choice for larger parties and casual events. It pairs well with seafood and Asian flavours, and is an easygoing partner for canapés and cheese plates. The delicate red fruit note of rosé Charme makes it ideal with charcuterie.

Try: Averill Creek Charme de L’île, Unsworth Charme de L’île Rosé 2 Prosecco: A lovely brunch wine or aperitivo. Soft, a little fruity, a gentle way to start the day — or to end it before the evening begins.

Try: Nino Franco Rustico Valdobiaddene Prosecco Superiore Brut 3 Lambrusco: This sparkling red wine from Italy’s Emilia-Romagna is hugely popular among the cork-dork set for its bright acidity, soft tannins and pleasantly fruity flavours.

Serve it with pizza or hearty pasta.

Try: Lambrusco Reggiano Frizzante Medici Ermete Concerto Organic

T R AV E L L I G H T, T R AV E L L I G H T LY, T R AV E L W E L L .

560 Yates Street 250-590-6381 adventureclothing.ca

4 Pét-nat: Fresh, light and juicy with soft bubbles. Pair this natural wine with creamy cheeses and lighter dishes like salads and seafood.

Try: Releases from B.C.’s Sperling Vineyards or Bella Wines BC Reg. 63139

5 Cava: Its firm bubbles and relatively neutral flavours make this Spanish bubble a good base for fizzy cocktails like the French 75.

Try: Segura Viudas Cava Reserva Brut

Come see the world with us!

6 B.C. Brut: Crisp, complex and

sophisticated, these traditional method bubbles are a terrific value, go with a huge range of foods and are ideal for almost any occasion, especially if you like to support local. They also make excellent host gifts.

Try: Blue Mountain Gold Label Brut; Vigneti Zanatta Tradizionale Brut; Blue Grouse Paula Sparkling

7 Champagne: The classic French bubble is

not cheap and getting more expensive all the time, so you likely want to save it for special occasions. Serve it with caviar, freshly shucked oysters or a fancy seafood tower.

If you’re lucky enough to get your hands on a vintage Champagne, pour it alongside poached lobster or creamy truffled chicken.

Try: Taittinger Grand Brut or Perrier-Jouet Grand Epoque

Gorilla trekking in Uganda!

Enjoy the safety of travelling in a small group

by JOINING US on our expertly designed, women-only, magical worldwide journeys.

1889 Oak Bay Avenue, Victoria 250-480-0008 | nichewomenstours.ca

Scan to sign up for our newsletter

YAM MAGAZINE NOV/DEC 2023 93

BAKING

Want to make your event stand out with almost no effort? We have a sweet solution for you.

By Joanne Sasvari

94

YAM MAGAZINE NOV/DEC 2023

PHOTOS BY JEFFREY BOSDET | STYLING BY JOANNE SASVARI

THE CAKE FOR EVERY OCCASION

C

ookies are fun, pie is satisfying, puddings are comforting and pastries are delightfully frivolous. But cake, now that means a party. Nothing else so clearly announces that a group of people have gathered to celebrate something, whether it be a momentous occasion or just the simple pleasure of sharing time with friends.

But cake sometimes gets a bad rap.

It’s too complicated, you might think. Or maybe it’s too sweet, with all that buttercream frosting. Or too dry. Or too dense. Perhaps you think you have to make like a Baking Show contestant and whip up a flawless mirror glaze in rainbow hues, or top it with a diorama injected into a jelly dome, or wrap it in a collar of perfectly tempered chocolate lace. Or you don’t have a spinning cake thingy to create the trendy “naked cake” look, or dowels to balance multiple tiers, or the patience or skill for anything fussy or fancy at all.

I am here to tell you you do not need any

of those things to make a great cake, one that is light and moist and pretty, one that will impress your friends and make them feel cherished at your table.

It starts with an easy recipe for the cake itself, like this chocolate one based on a recipe

by Ina Garten, The Barefoot Contessa, who always seems to know exactly what we want to make and how to make it easy.

Then it continues with some simple but delicious decorative elements.

You can frost it and stack it in tiers, make it into cupcakes or serve it as is, simply sliced and topped with a bit of fruit and whipped cream, perfect after a heavy meal.

Honestly, you could slice it and eat it straight from the baking pan and be perfectly happy, though that’s not much of a celebration, is it?

Unlike some chocolate cakes, it isn’t dry or bland and, unlike a chocolate pâté, it isn’t heavy and chewy. It is super chocolatey, though, thanks to the addition of coffee in the

batter, which magically makes chocolate taste more like chocolate.

I have made it for countless dinner parties; it’s often the recipe I reach for when I’m asked to bring dessert.

What makes it so easy is that it’s an oil-based cake, so you don’t need to cream butter, and it uses cocoa powder, so you don’t have to melt or chop chocolate. See? Easy.

(If you don’t like chocolate, you can easily do something similar with a basic yellow cake.

For the gluten-free or vegans in the crowd, there are simple flourless chocolate cakes and ones made with applesauce and quinoa to try as well.)

Don’t worry if your cake isn’t perfect, if there are crumbs in the frosting or it slopes wonkily from one side to the other. Unless you are competing against a star baker, all that matters is that you made it with love, for people you care for, and who care for you in return.

And that really is something to celebrate.

(Best Ever) Chocolate Cake Recipe adapted from The Barefoot Contessa.

• Unsalted butter, room temperature, for the pans • 1 ¾ cups all-purpose flour, plus more for the pans • 2 cups sugar • ¾ cup good cocoa powder (see note) • 2 tsp baking soda • 1 tsp baking powder • 1 tsp kosher salt, preferably Diamond brand • 1 cup buttermilk, at room temperature, shaken • ½ cup neutral-flavoured vegetable oil • 2 large eggs, at room temperature • 1 tsp pure vanilla extract • 1 cup freshly brewed hot coffee Preheat oven to 350°F. Butter two 8-inch round cake pans.

Line bottom with parchment paper, then butter the parchment and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.

In another bowl, whisk together the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, very slowly add the coffee and stir just to combine, scraping the bottom of the bowl with a spatula. Note that the batter will be very liquidy; do not be alarmed.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a wooden skewer comes out clean. Cool in the pans for 30 minutes, then turn the cakes out onto a cooling rack (glossy, rounded side up) and cool completely before frosting. Serves 8 (but see variations).

Note: What’s the deal with Dutch process cocoa?

Also known as alkalized cocoa, it starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate. This wash neutralizes the beans’ acidity, and makes the powder they produce darker in colour, mellower in flavour and easier to dissolve into liquids. However, because Dutch-process cocoa has a neutral pH, it does not react with baking soda, so it is often — but not always — paired with baking powder.

On the other hand, untreated natural cocoa from roasted cocoa beans is acidic and bitter, with a very strong and concentrated chocolate flavour. Because it contains acid, it is often used in recipes calling for baking soda as a leavener.

So which type should you use? It depends on what the recipe calls for. However, if it does not specify, or if it does not call for either baking soda or baking powder (as in sauces, ice cream, pudding etc.), or if it calls for both (as in this recipe), you can choose whichever flavour style you prefer.

Variations 1. FANCY LAYERED CAKE For those times you really want to wow your guests.

Bake the (Best Ever) Chocolate Cake as directed, and allow to cool fully.

Place one layer, rounded (top) side down, on a cake plate, cake stand or cake round, then cover with a filling of frosting, jam, caramel or chocolate ganache.

Place the second layer on top with the flat side down and the rounded, glossy side up.

Using an offset spatula and a cake spinner if you have one, frost the top and sides of the cake, then garnish with sprinkles, candied nuts, candied orange peel, edible flowers or whatever you like.

(Here we’ve filled and frosted it with cream cheese frosting and garnished it with candied walnuts; recipes on page 98.)

Serves 8.

YAM MAGAZINE NOV/DEC 2023 95

Brunch in style! Saturday and Sunday, 10am - 2pm visit evaschnitzel.com to book your table

2. CROWD-PLEASER CUPCAKES Perfect for casual get-togethers

Have you found your true style?

We can help.

Line the cups of a muffin tin with paper or parchment cups.

Make the (Best Ever) Chocolate Cake batter as directed and spoon it into the prepared cups, filling them about ¾ full.

Bake in a 350°F oven for 25 minutes or until a wooden skewer comes out clean.

Cool fully in the tin.

Remove cupcakes from the tin and frost them; make it easier and prettier by transferring the frosting to a piping bag fitted with a round or star-shaped tip and piping the frosting on each cupcake.

If you like, garnish with sprinkles, candied citrus peel, edible flowers or whatever you like. This recipe will make 18 cupcakes.

3. SIMPLE BUT ELEGANT CAKE For those times you want something a little sweet and a lot impressive, but not too much of either.

534 Yates St. 250-384-2848 Uptown Blvd. 778-432-2848 outlooksformen.com

96

YAM MAGAZINE NOV/DEC 2023

Bake the (Best Ever) Chocolate Cake as directed, and allow to cool fully.

Set out as many dessert plates as you will need to serve your friends.

Spoon some raspberry coulis on each plate; position it to one side so the cake doesn’t fully cover it. If you want to get fancy, you can try a cheffy smear or swirl. Here’s how.

• To create a smear, transfer the coulis to a squeeze bottle and squeeze a generous portion into a circle. Dip the tip of a spoon into the middle of the coulis and, working boldly, make a flourish across the plate.

• To create a swirl, you will need a Lazy Susan or cake spinner. Put your plate on the spinner. Transfer the coulis to a squeeze bottle and point it downwards toward the centre of the plate. Start slowly spinning the stand and gently squeeze the bottle until you get your desired design.

Once you’ve put the coulis on the plate, whip some heavy cream until soft peaks form. (You can add a little vanilla and/or sugar to the cream, if you like.)

Cut your cake into slices and arrange one slice attractively on each plate.

Spoon a little whipped cream on each piece of cake and add a small handful of raspberries. If you like, garnish it with a mint sprig or a piece of candied orange peel.

This recipe will easily serve 16, even more if you slice the cake quite thin.

Garnish Recipes >

YAM MAGAZINE NOV/DEC 2023 97

Garnish Recipes CREAM CHEESE FROSTING The classic.

• 1 cup (2 sticks) unsalted butter, at room temperature • 1 pkg (250 g) cream cheese (original Philadelphia-style), at room temperature • 1 lb icing sugar (about 4 ½cups), sifted • ½ tsp fine sea salt • 1 tsp vanilla extract Place the butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and smooth, about 1 minute.

Add the cream cheese and beat on medium speed until light, fluffy and well mixed together, about 3 minutes.

Stop the mixer and scrape down the sides of the bowl with a spatula. Add about 1 cup of icing sugar, return to medium speed and beat until mixed in. Repeat, one cup at a time, until all the sugar is mixed in.

Mix in the salt, and then the vanilla, continuing to beat until the frosting is smooth and has increased a little in volume, about 3 minutes more.

Frost your cake or cupcakes; if you are not using it right away, the cream cheese frosting can be refrigerated for up to two to three days in an air-tight container. Bring to room temperature and then beat until smooth again before using.

Makes 4 cups.

CANDIED WALNUTS • 1 cup granulated sugar • 2 cups raw walnut halves Line a baking sheet with parchment.

Spread granulated sugar in a thin layer in the centre of a large, dry skillet.

Cook over medium heat, mostly undisturbed (it’s OK to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes.

Quickly add walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more.

Scrape onto the parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. (Be careful, though — they will be very hot.)

Once they are cool, you can chop the candied walnuts in a food processor for a terrific crumb layer or use them whole.

Makes about 2 cups.

98

YAM MAGAZINE NOV/DEC 2023

RASPBERRY COULIS This intensely flavoured sauce is ideal over ice cream, alongside cakes or even in a cocktail.

• 1 (10 oz/300 g) package frozen raspberries, thawed • 2 Tbsp sugar • 1 tsp fresh lemon juice, or to taste Place thawed raspberries and their juices, along with sugar and lemon juice, in a blender or food processor, and purée. Pour mixture through a fine sieve into a non-reactive bowl, pressing on solids to squeeze out as much liquid as possible. Makes about 1 cup.

Note: The coulis keeps for three days, covered and chilled, or you can freeze it for up to six months. If you like, you can replace the lemon juice with kirsch, framboise or other liqueur, such as Grand Marnier.

FEEL GOOD ABOUT PUTTING YOUR BEST FEATURES IN OUR EXPERT HANDS.

CANDIED CITRUS PEEL Elegant, easy and impressive, these make great garnishes for cakes as well as delightful candies on their own or dipped in chocolate.

Orange is classic, but try clementines, lemon, even lime — think candied lemon peel dipped in white chocolate, or candied lime peel as a garnish for key lime pie.

The most important step is probably the one you don’t want to take — placing it in cold water and bringing it to a boil four times — but it’s essential for reducing any bitter flavours, making it soft and malleable and, most importantly, removing any impurities.

• 1 ½ cups granulated sugar, divided • 2 oranges (or 1 grapefruit, 3 lemons or 4 limes) • ½ cup water plus an additional 1 L or so for the boiling-and-draining process • 2 Tbsp corn syrup Place a wire rack over a baking sheet (and make cleanup easy by lining the pan with parchment). Place ½ cup sugar in a small, shallow bowl and set aside.

With a sharp knife or vegetable peeler, remove the rind of the fruit, making sure to only include the zest, not the bitter pith. Cut the peel into thin strips — if you want to be fancy, trim the edges and ends so they are nice and tidy.

Place the strips in a smallish, heavy saucepan and cover with cold water. Bring to a boil, then drain. Repeat this process three more times, and don’t be tempted to skip it.

Using the same pan, add the ½ cup water, 1 cup of sugar and corn syrup and place over medium heat. Bring to a boil, then add the blanched citrus peel. Simmer for 15 to 25 minutes, until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain for a couple of minutes.

Roll the drained peel in the remaining sugar.

Let rest on the counter for 4 hours to dry out.

Store in an airtight container.

Makes about 2 cups.

Robyn Wasser, Aesthetic Nurse (left) and Sonya Baines, Skin Care Specialist

We have a passion for science, knowledge and people.

Medical Injectables  Medical Grade Skincare Light and Laser Treatments  CoolSculpting  Laser Hair Removal 302-1625 Oak Bay Avenue | 250.382.0392

B A K E R R E J U V E N AT I O N . C O M YAM MAGAZINE NOV/DEC 2023 99

IT’S A WRAP

Put a bow on your gift giving this season — make it joyful, make it thoughtful and, best of all, make it easy.

By Liam Razzell

P

icking the perfect present can be hard. How do you get your holiday gift shopping done in time and without too much stress? What gifts are appropriate for the different people in your life? And, most importantly, what can you do to make sure your gift will delight, not dismay?

With some advance planning, secret list-making and thinking more about social norms and who you’re buying for, your gift-giving experience can be all about showing love and appreciation. Here’s how.

1 CONSIDER WHO YOU’RE BUYING FOR

Before delving into the practicalities of presents, consider the psychology behind exchanging gifts. It’s an act of reciprocity, which in social psychology is the idea that if you do something for someone else, they should do something for you.

Reciprocity is an important part of building and maintaining our social bonds.

100

YAM MAGAZINE NOV/DEC 2023

When you give someone a gift, they feel compelled to give you something in return, even if it’s just a grateful smile or a thank-you note. That strengthens your relationship — most of the time.

“If there’s a mismatch or if what you give is more than what you would expect from the type of relationship you have, then that could be uncomfortable,” says Kelci Harris, a UVic assistant professor of psychology, who studies friendship, personality psychology and intergroup relations.

She urges you to think clearly about your relationship with the person you’re buying for. “When I think about the relationship I have with my parents, for example, we are more likely to exchange practical gifts,” she says. “Whereas, for a close friend, I may be more likely to give them a thoughtful, fun gift.”

In other words, “It depends on the person,” says Janet Corey, owner of Fan Tan Home & Style. “You really need to make sure that you understand what makes them happy.”

For your closest personal relationships, it’s not necessarily the gift’s monetary value that matters, but how much attention you have paid to the giftee’s unspoken — and sometimes spoken, but not heard — needs and desires. It’s rarely, for instance, a winning situation to give a black cashmere sweater to someone who already has three. And sometimes the best gifts are experiential rather than physical — tickets to a concert or sporting event, dinner at a restaurant where you share fond memories, a spa treatment, a dream trip.

Gifts for work colleagues can be especially fraught because you need to be careful not to jeopardize your professional relationships. These gifts should be thoughtful and meaningful, but there’s a certain line you shouldn’t cross.

“Anything intimate at all would not be appropriate,” says Moira Pittam, owner of Paboom. “Sometimes people think something might be interpreted as funny, but I don’t think it’s a place you should really go, just in case it’s not interpreted that way.”

Anything that touches on physical appearance, uses foul language or makes light of a colleague’s work or personal habits should be a no go.

(And yet, Etsy and other websites have countless “co-worker gag gifts” just like these.)

Also, when shopping for colleagues — or anyone, for that matter — you should keep sensitivities around culture,

59

$

EARLY B IR PRICING D * Av ail ab le No v.1 –3

0

GRAB YOUR ANNUAL PASS NOW

*Price increases on Dec 1, 2023

LOVE IMAX® VICTORIA AND THE ROYAL BC MUSEUM? LEARN MORE AT RBCM.CA/COMBO-PASS

YAM MAGAZINE NOV/DEC 2023 101

religion and orientation in mind so you don’t inadvertently offend someone. And, if you plan to give food or alcohol as a gift, be conscious of possible allergies, aversions or other dietary issues.

2 AVOID THE LAST-MINUTE PANIC

It should go without saying that if you shop early you are more likely to find a better selection of gifts and, if you are shopping online, to have them delivered in time.

But sometimes we sabotage our own good intentions.

Buying gifts can tap into some major stressors — specifically, worries about money and time, both of which can be in short supply around the holidays — and that leads many of us to leave it to the last minute.

That’s because, when you’re stressed, “Your cortisol gets activated and floods the system, and it can lead to those fight, flight or freeze responses,” says Harris. Those who experience flight or freeze responses may procrastinate and find themselves in a massive and harried lineup as the clock ticks down.

“The longer you wait,” Harris cautions, “the more stressful it will be.”

Instead, Corey suggests thinking about giftgiving throughout the year, not just during the holidays. Pay attention to hints dropped and experiences shared. If you need to, write them down, or make your purchases when

Buying gifts can tap into some major stressors — specifically, worries about money and time, both of which can be in short supply around the holidays — and that leads many of us to leave it to the last minute. your loved one tells you how much they like a certain book author or fashion designer.

But maybe you haven’t done much advance planning and are now crunched for time.

In that case, Corey suggests you think about everyone you have to buy for and jot their names down on a list. Below each name, make a note of their interests, hobbies and passions. Do some research, in person or online. If you need help, ask mutual friends or family and study gift guides for ideas.

“A lot of people will do the circuit, they’ll go around and do a lot of window shopping prior to [actually buying the gifts], so they’ve got a really good knowledge of who’s got what and what the price points are,” says Pittam.

Once you have a list, break out your calendar and plan out exactly when you’re going to get your shopping done. Allow yourself a week or two so you can work through your list in a relaxed manner — and don’t leave it to the last minute!

OCTOBER 31 – NOVEMBER 26, 2023

3 PAY ATTENTION

Picking gifts should always be informed by your active listening. Have your friends mentioned something they need or like?

Do they like practical or “wow” gifts? What do they do for work?

Say a friend of yours starts work every day at 6 a.m. He never has enough time to make coffee in the morning and starts work before coffee shops open. You remember this and buy him a simple drip coffee maker that can be programmed to start making coffee as he wakes up. No, it’s not as exciting as an evening of axe throwing, but it solves a problem in his life and shows that you’ve been listening.

So, the key to giving great gifts is to think about who you’re buying for, whether in terms of active listening, social norms or your relationship. After all, we give to make people happy, to show them that we love and appreciate them, to make their lives easier.

It’s the thought that counts. Literally.

“ONE OF THE BEST PERFORMANCES WE’VE SEEN ANYWHERE—INCLUDING BROADWAY. FABULOUS INTERPRETATIONS OF JONI’S SONGS AND STELLAR ” PERFORMANCES! — PAT R O N ’ S O N L I N E P O S T I N G

T HE SONGS OF

Joni Mitchell

STARRING JONATHAN GOULD, LINDA KIDDER, ANTON LIPOVETSKY, HANNAH MAZUREK, AND CHELSEA ROSE

PRODUCTION SPONSOR

SEASON SPONSORS

102

YAM MAGAZINE NOV/DEC 2023

PUBLIC FUNDERS

PAY WHAT YOU WANT TICKETS 250-385-6815 belfry.bc.ca

Presents with Presence Sometimes, our imagination fails us. We panic, we forget, we run out of time. And suddenly, we find ourselves at the drugstore right before closing on December 24, buying a gift that is less than inspired. Here we’ve rounded up seven traditional last-minute gifts and provided examples that are thoughtful, beautiful and locally made instead.

Instead of

Try this

White sports socks

Colourful Outway performance socks

For world class marketing and personal attention call Robyn Wildman.

ROBYN WILDMAN

Mass-market chocolate

andcrafted treats from H Sirene, Chocolate & Co. or Rogers’ Chocolates

SALES ASSOCIATE & SENIOR VICE PRESIDENT, SALES

wildmangroup@ sothebysrealty.ca 250.818.8522

A gift card from a coffee chain

Fresh-roasted beans from Mile Zero, Caffe Fantastico or another local roastery

SAMANTHA JENSSON SALES REPRESENTATIVE

GRACE SHIN SALES ASSOCIATE

Massproduced commercial spirits

The wrong size or style of clothing

A random celebrity fragrance

A coffee mug with a “cute” saying

Craft whisky from DEVINE Distillery,

Macaloney’s Island Distillery or Stillhead Distillery

A gift card from a local boutique or designer, packaged with a cool pin or scarf

Top Rated in Customer Service • Multiple MLS Gold Award Winner • Certified Negotiation Expert

A bespoke scent from Zingaro Floral Perfumery

Handcrafted pottery from Wicked Wanda in Sooke

thewildmangroup.com Sotheby’s International Realty Canada, Independently Owned and Operated.

YAM MAGAZINE NOV/DEC 2023 103

WHISTLER WONDERLAND Fall in love with winter at the world-class mountain playground in our own backyard.

TOURISM WHISTLER/JUSTA JESKOVA

By Joanne Sasvari

104

YAM MAGAZINE NOV/DEC 2023

T

DESTINATION CANADA

here was that holiday party when our host’s hyperactive terrier dug a massive hole through a door in their condo just so he could join the fun. (I can’t blame him, really.) Then there was the time we sabered Champagne in the wine cellar at Bearfoot Bistro, and the other time we danced in a silent disco at Cornucopia, the one where we attempted biathlon in the Callaghan Valley and the one where we had dinner in the Peak 2 Peak gondola some 400 metres above the forest floor.

There have also been action-packed ski weekends, relaxing spa getaways, wine-soaked long-table dinners, afternoons hiking amid the alpine flowers and even quick day trips to catch the latest exhibit at the Audain Art Museum (and, of course, to pick up an Outrageous Brownie at Purebread for the drive home).

Let’s just say that Whistler is always a good time.

It’s not only about the parties in the village or the adventure on the slopes.

Spending time amid the breathtaking beauty of the snow-clad mountains is a reset for the soul, a reminder that there is good in the world, an epic worldclass vacation in our own backyard. So this winter, instead of heading south to escape winter’s short, dark, chilly days, why not embrace them right here in B.C.’s mountain paradise?

BE ADVENTUROUS

My heart is pounding as I drop to the snow-covered ground, skinny skis spread-eagled behind me. Trying to slow my breath, I sight down the barrel of the rifle toward a black dot very, very far away and gently press the trigger.

Pop! A dot appears on the target and just like that I have fallen in love with biathlon.

Biathlon is among the most challenging of sports, combining the highheart-rate rush of cross-country skiing with the intense focus of target shooting. And Callaghan Valley, site of the Nordic events during the 2010 Olympic and Paralympic Winter Games, is one of the few places where you can try your hand at it.

What’s now known as Whistler Olympic Park also features 55 kilometres of groomed cross-country trails for classic or skate skiing. And it’s not the only legacy of the Olympics up here. There’s also the Olympic Sliding Centre on Blackcomb Mountain where you can plunge down the hill in a bobsleigh, luge or skeleton. Meanwhile, in Whistler Village, the Olympic Plaza with its five rings is still a popular place for the ’gram.

All of that is on top of the epic winter adventures that were already here, the two mountains of skiing, snowboarding, snowshoeing, heli-skiing, tubing, ice-skating, ziplining and snowmobiling, as well as sightseeing from the Peak 2 Peak Gondola that swings between Whistler and Blackcomb and the magical Vallea Lumina, a multimedia walk through the snowy Cougar Mountain forest.

With so many exciting adventures available, the tough part is deciding what to do — or at least, what to do first.

Hate winter? Whistler will change your mind with activities like cross-country skiing and biathlon.

BE RELAXED

TOURISM WHISTLER/JUSTA JESKOVA / AUDAIN ART MUSEUM, WORKS BY BILL REID AND REBECCA BELMORE

TOURISM WHISTLER/MIKE CRANE

Then again, you don’t have to. In fact, you could avoid all the mountain activities entirely and plan your trip around art and relaxation.

Step inside the Squamish Lil’wat Cultural Centre and you’ve entered a different world, one that belongs to the traditional peoples of this place. Traditional baskets, blankets, canoes, carvings, drums, tools and regalia tell the living story of the Squamish and Lil’wat Nations as clearly as the haunting welcome song that begins each hourly guided tour. Definitely swing by the gift shop to pick up a unique memento or two.

You can find even more artful gifts over at the Audain Art Museum — as well as a breathtaking gallery of Indigenous masks and works by notable B.C. artists including Gordon Smith, E.J. Hughes, Jeff Wall, Rodney Graham and the largest permanent collection of paintings by Emily Carr.

It’s all very soothing for the soul, but if your body needs some pampering, too, you can slip into a steamy pool at the Scandinave Spa then jolt your senses awake with an immune-boosting plunge in the frigid cold pool. The outdoor pools at this Nordic-style thermal spa are surrounded by old-growth trees. The stress simply melts away in the beautiful setting, even before the skilled massage therapists pummel the tension out of your shoulders.

For an even more luxurious spa experience, with all the fancy treatments and fluffy towels your weary body could crave, check out the serene Vida Spa at the Fairmont Chateau Whistler, recently renovated Spa at the Four Seasons Resort & Residences and award-winning Spa at Nita Lake Lodge — we especially love the mountain-view hot tubs on the roof.

From top: Experience beautiful worlds at the Lil’wat Cutural Centre and Audain Art Museum.

Left: Soak your stress away at Scandinave Spa.

BE MERRY

SCANDINAVE SPA/JOERN ROHDE

Whether you spent your day schussing down a gnarly slope or soaking in a hot tub amid the gently falling snow, you will certainly be hungry — and thirsty — by now. You are in luck because Whistler these days serves up a veritable buffet of fantastic places to dine.

Chef James Walt at Araxi Restaurant & Oyster Bar was among the first to truly celebrate the bounty of the region, especially the produce from nearby Pemberton Valley, and Araxi is still among the finest places to dine in the village, with a stellar wine list to match. Its sister restaurant, Bar Oso, offers exceptional Spanish tapas in a bigger, newly renovated space, and its other sibling,

106

YAM MAGAZINE NOV/DEC 2023

IF YOU GO Getting There: From Vancouver, the drive along winding, scenic Highway 99 will take about an hour and 40 minutes — but beware that this route is susceptible to sudden, extreme weather.

Staying There:

PanPacific Whistler Village. panpacific.com New to the scene is the ultra-luxe Wedge Mountain Lodge & Spa, a private retreat ideal for weddings and corporate getaways, north of Green Lake. wedgemountainlodge.com

For more info: To plan your stay, visit whistler.com.

LEILA KWOK

Whistler offers every type of accommodation from humble hostels to high-end luxury

hotels to condo rentals.

One place we love is the peaceful boutique property Nita Lake Lodge in Creekside. nitalakelodge.com The Fairmont Chateau Whistler is always a good time with an enviable location near the chairlifts. fairmont.com/whistler If you’d rather be closer to the shops, restaurants and party action, check out the

Wild Blue Restaurant + Bar has been an exciting new addition to the Whistler scene.

Il Caminetto, is the place to go for elevated Italian cuisine.

For the kind of experiences you will definitely be telling your friends about later, swing by Bearfoot Bistro for a flight of sub-zero vodka in the Ketel One Ice Room, then take a break from dinner to pop into the wine cellar for a round of Champagne sabering, which is easier than you might think (especially after all that vodka).

We love the charming, French-ish Alta Bistro — those lamb-fat fries! — and can’t wait to check out their new Alpha Café, which is sure to become one of the most popular places in the village for casual morning pastries and lunchtime sandwiches.

And we couldn’t be more excited about Wild Blue Restaurant + Bar, a high-end seafoodforward eatery from some of the most skilled veterans in B.C.’s hospitality industry. Among them: Jack Evrensel, founder of the Toptable Group; Alex Chen, winner of Iron Chef and more awards than you can shake a whisk at; and award-winning restaurant director Neil Henderson. Only open for a year, Wild Blue has already been recognized by Canada’s 100 Best, Condé Nast Traveler and Vancouver magazine, which called it “the most important Whistler restaurant opening in a decade.”

One good way to sample what Whistler is all about is to attend Cornucopia, the annual festival of food, wine and good times, which will be held November 9 to 19 this year. It offers a bounty of seminars, tastings, dinners, parties and more.

But mostly what it offers — like every other experience here in B.C.’s winter playground — is a lifetime of memories you can’t wait to share.

SPRUCE UP YOUR KITCHEN A SPRUCE MAGAZINE READER EVENT

Learn from the experts at this fun and inspiring evening celebrating the heart of the home: the kitchen.

Whether you’re looking to renovate or remodel your kitchen, learn more about what’s hot in design or just have a fun night out, you’ll enjoy this special event planned just for you!

MODERATOR Ann Squires Ferguson CEO, Western Design+Build PANELISTS • Raubyn Rothschild Lead Designer, Rothschild West Design + Planning

February 6, 2024, 5-7:30 p.m.

Oak Bay Beach Hotel 1175 Beach Drive

• Pamela Úbeda Architect and Principal, Coast + Beam Architecture

sprucemagazine.ca

• Jackson Leidenfrost Owner, HYGGE Design Inc.

Includes a cocktail reception

PRESENTED BY

Tickets $70

PRESENTING SPONSOR

Ann Squires Ferguson

SUPPORTING SPONSOR

YAM MAGAZINE NOV/DEC 2023 107

SCENE

What the Dickens?

The only thing A Christmas Carol was missing was giant puppets. The Wonderheads have fixed that with their show at The Belfry.

By David Lennam

I

f you’re in search of entertainment this festive season, there are the go-to staples: The Nutcracker, It’s A Wonderful Life, Handel’s Messiah, and all those dreadful pantomimes. But one above them stands alone: A Christmas Carol, from the man who invented Christmas.

Charles Dickens’s most famous work, his mid-19th-century novella featuring Ebenezer Scrooge, Jacob Marley, Tiny Tim and three famous ghosts, has been adapted as a live performance a zillion times. It’s been played as political commentary, satire, horror, parody, as opera and ballet, even porn. There are movies from The Muppets and Bill Murray and Dr. Seuss and Disney.

There’s Alastair Sim, George C. Scott and, may it be forgotten, impersonator Rich Little (although his Paul Lynde as Bob Cratchit is pure ’70s gold). Even The Belfry Theatre has a history of variety, including an improvised comedy (remember Tiny Tim’s allergy to wool?) and artistic director Michael Shamata’s sumptuous classic rendition.

Now Victoria’s full-face-mask physical theatre company, Wonderheads, gives us a homegrown Carol that’s close to what might be called live-action animation.

Wonderheads co-founder Kate Braidwood explains their take is masks and puppets and movement … but no dialogue. Dickens without the Dickens, or at least without the words of Dickens. And if it seems blasphemous to stage his masterpiece minus the famous “Bah! Humbug!” or “God bless us, every one!” the Wonderheads will argue that the work does and should live without the knowledge of either how the plot unfolds or the dialogue invigorating it.

“Our hope,” says Braidwood, “is that it lives on its own and works on its own if you don’t know the story. But if you do know the story there’s some delight in seeing how we’ve interpreted it.”

108

YAM MAGAZINE NOV/DEC 2023

The Wonderheads version (often hailed as magical) has been a hit since debuting in 2019 and Braidwood attributes that to the unique way they present it.

“It’s a Christmas story, but it is a ghost story.

There’s a lot of magical elements that really appealed to us,” she says.

Her co-founding partner Andrew Phoenix agrees.

The material really fits their thematic style, which probably means they embrace the darkness of the tale.

“And wait till you see our Marley,” Phoenix says of Scrooge’s one-time business partner turned ghost. “No one’s ever seen a Marley the way we’re doing it. It’s a bit of a showstopper when Marley shows up. People that know puppets tell us they’ve never seen anything like that before.”

Wonderheads had previous December runs of A Christmas Carol at the McPherson Playhouse and successfully toured up Island.

But familiarity hasn’t dulled its appeal. The Belfry sold 200 tickets in the first 24 hours they went on sale and is betting on a sellout of the 26 performances.

Even if you’ve seen it before, expect a bigger, more extravagant Carol this time. More lighting, more stopmotion projections and a soundtrack from the Oakland, Calif., band The Singer and The Songwriter (who will play a live set before each show).

A Wonderheads Christmas Carol runs at The Belfry Theatre December 2 to 23. Info and tickets at belfry.bc.ca.

“And wait till you see our Marley.

No one’s ever seen a Marley the way we’re doing it. It’s a bit of a showstopper when Marley shows up.”

CULTURE CALENDAR These events make this the most magical time of the year.

Free Gallery Days

Thursday evenings, and the first Saturday of each month, until September 2026 Art Gallery of Greater Victoria “Feel Free” to swing by and discover the AGGV’s artworks, exhibitions and programs — all at no charge, thanks to support from the TD Bank Group. Among them are three new shows: In The Flesh: The Nude in Art, Past and Present; Tender Touch; and Kali Spitzer: Bodies Of, Bodies Within. aggv.ca

I Think I’m Fallin’: The Songs of Joni Mitchell October 31 to November 26 The Belfry Theatre

The immortal words and music of one of the world’s most influential singer-songwriters are woven into a story of love and heartbreak in this musical created especially for The Belfry. It’s a celebration of the enduring legacy of a revered poet and composer, and a tonic for our troubled times. belfry.bc.ca

Impresario Awardwinning duo. Uproarious fun, just when we need it most. rmts.bc.ca

Boney M.

November 20 Royal Theatre It isn’t Christmas without the gospeldisco-dance tunes of the multi-platinum-selling German-Caribbean funk group famous for hits like “Rasputin,” “Daddy Cool” and, of course, “Mary’s Boy Child — Oh My Lord.” The original lead singer, Liz Mitchell, is still singing with the band 45 years after their hit album Night Flight to Venus was released, and trust us, she still rocks the house. rmts.bc.ca

Ukrainian Shumka Dancers in The Nutcracker December 1 to 3 Royal Theatre

James & Jamesy present O Christmas Tea: A British Comedy November 19, 3 p.m. and 7:30 p.m. | Royal Theatre

A hilarious mashup of wordplay and physical comedy, with a dash of panto and more than a pinch of absurdity. Think Monty Python meets Mr. Bean meets Dr. Seuss, plus teacups, from a three-time

You’ve probably seen Tchaikovsky’s classic ballet before, but you’ve never seen it like this.

Edmonton’s Shumka dancers and special guest artists from Ukraine’s top dance companies combine folk traditions with classical movement, lavish sets and costumes, as well as the voices of Clara’s Dream Choir and the music of Victoria Symphony to tell the story of Clara and her magical nutcracker. rmts.bc.ca

Holiday Movie Night

December 5, 6, 12, 13, 19, 20, 26 and 27 | Oak Bay Beach Hotel Sure, you could watch classic holiday movies like Elf, A Christmas Story and It’s a Wonderful Life on your TV at home, but it’s so much more fun to catch them in the beautiful David Foster Foundation Theatre

at the Oak Bay Beach Hotel. Each movie night includes dinner at FARO Pizza, a movie screening and plenty of hot buttered popcorn to go with.

Reservations essential. oakbaybeachhotel.com

Yellowpoint Christmas Spectacular

December 9 and 10 McPherson Playhouse One of the Island’s favourite holiday traditions is celebrating its 15th season this year, and you won’t want to miss the fun! It’s an extravaganza of music, dance, lights and decorations that includes musical medleys of wellknown songs by the likes of the Rolling Stones, Beach Boys and Cat Stevens, as well as Broadway numbers and holiday favourites, all interwoven with touching readings and stories. rmts.bc.ca

becoming the legendary Pan. It’s also part of a terrific lineup of performances as celebrated alumni return to help the Victoria-based CCPA celebrate its 25th anniversary. Also on the calendar: Lenin’s Embalmers, November 30 to December 3; The Drowsy Chaperone, February 9 to 17, 2024; and the all-alumni Anne of Green Gables — The Musical, April 19 to 27, 2024. ccpacanada.com

Handel’s Messiah December 15 | University Farquhar Auditorium

Hallelujah! One of the most beloved holiday traditions of them all, Handel’s sublime seasonal masterpiece returns to the UVic theatre, led by the Victoria Symphony and Victoria Philharmonic Choir and featuring four leading Canadian soloists. victoriasymphony.ca

Jens Lindemann — Christmas Pops December 9 and 10 Royal Theatre

Enjoy the festive pops tradition with the Victoria Symphony and Canadian trumpet virtuoso Jens Lindemann. (Not to be confused with pop music, “pops” are popular, light, classical tunes.)

Lindemann is known for his dazzling style and showmanship; expect this beloved annual holiday tradition to hit new high notes. rmts.bc.ca

Peter and the Starcatcher

December 14 to 17 | Canadian College of Performing Arts Brimming with orphans, pirates and the magic of fallen stars, this dazzling Broadway hit follows young Peter’s journey to

New Year’s Day Celebration

January 1, 2024 | Royal Theatre Start the New Year in the best possible way with this sumptuous musical banquet of song, music and dance from the Victoria Symphony, soprano Lauren Margison, members of the Pacific Opera Victoria Chorus and dancers from Ballet Victoria. Cheers to 2024! rmts.bc.ca

YAM MAGAZINE NOV/DEC 2023 109

PERSPECTIVE

Calm and Cozy

By Joanne Sasvari

Admit it: The best part of the holiday might just be the days after, when the feasting is done, the gift wrap is in the recycling bin, the guests have gone home and there’s nothing left to do but, well, nothing at all.

These chilly days of late December and early January are a welcome pause in a calendar that every year seems to be more frantic, more packed with errands and chores and obligations and commitments to tick off an endless checklist.

How lovely, then, to put on your softest, warmest, woolliest sweater, to snuggle under a cozy blanket and curl up with a good book and a cup of tea or hot chocolate and just ... be.

Outside, the snow may be falling or the rain pelting down — after all, it is expected to be another wet winter here on the south Island — but that’s OK. In fact, it’s meditative and soothing, watching the snow drift gently past the window, listening to the rain patter on the roof. It’s the perfect opportunity to reflect on the year past and dream about the year to come.

Sure, you can spend the time making to-do lists or resolutions. But research suggests that only nine per cent of us complete our resolutions, and nearly a quarter of us give up in less than a week. And who needs to start a new year with a sense of failure and regret?

But there’s no pressure to dream. To breathe. To take a moment of calm. To be hopeful.

To catch up on your favourite mystery series or travel adventures. To open yourself to all the possibilities of a bright, shiny new year.

From all of us at YAM, we wish all of you the very best in 2024.

110

YAM MAGAZINE NOV/DEC 2023

Electrify your life.

472 kilometres at a time.

The pure electric Volvo XC40 Recharge

Available From $59,950* With a range of 472 km, a 4-year scheduled maintenance package included and legendary Volvo safety and quality, the XC40 takes electric driving to a new level. Available for delivery in 30 days with Volvo’s One Price Promise, and eligibility for EV credits of up to $9,000, the future of electric driving starts now.

Introducing a simpler way to purchase: Visit Volvo Cars Victoria to learn more about our virtual sales experience and One Price Promise.

Available for delivery in

30 days

Up to

472 km

Electric Range

†

EV Credits up to

$9,000

§

* Vehicle images for illustration purposes only. Retailers are free to set individual prices and charge administration fees, which may change the APR or the price of the vehicle. Available at

price based on the 2024 Volvo XC40 Recharge Core Single Motor SUV with vehicle price of $59,950. Freight & PDI ($2,755), doc ($495), admin ($499), environmental levy ($100), tire levy ($25), PPSA (up to $105), registration, insurance and similar taxes levied on the manufacturer (if charged by the retailer) extra. See Volvo Cars Victoria for full details. Offer is subject to change or cancellation without notice.

† Volvo XC40 Recharge Single Motor, 185kW (248 hp), combined power consumption 16.6 kWh/100 km, electric range: combined up to 472 km, values according to the EPA test cycle.

The actual range, the actual energy consumption and the charging times depend on various factors, such as the outside temperature, the current battery temperature, the charging device and other external factors as well as the condition of the batteries and vehicle. Vehicle certification pending.

§ $9,000 savings based on Federal ZEV credits of up to $5,000 and provincial Go Electric BC credits up to $4,000 (for qualifying customers) for lease, finance & cash purchases of 2024 Volvo XC40 Recharge fully electric models. Vehicles are subject to Volvo Cars Canada’s One Price Promise. Retailers are free to set and charge administration fees, which may change the APR or the price of the vehicle. See Volvo Cars Victoria for full details. Offers subject to change or cancellation without notice. Features, specifications and equipment may vary in Canada.

Visit volvocars.ca for more information on Canadian models and features. ©2023 Volvo Car Canada Ltd. Always remember to wear your seat belt. DL4891 #41497

LEAD SPONSORS

UKRAINIAN SHUMKA DANCERS CLASSICAL BALLET + FOLK

+ VICTORIA SYMPHONY

Nutcracker

Kids’ Prices!

DECEMBER 1 • 7:00 PM DECEMBER 2 • 1:00 PM + 7:00 PM DECEMBER 3 • 1:00 PM ROYAL THEATRE Featuring principal dancers from the Kyiv Ballet

Ukrainian Shumka Dancers in Nutcracker. Photo: Marc J Chalifoux.

TICKETS: 250-386-6121 DANCEVICTORIA.COM

SEASON SPONSOR