Vancouver Boulevard/English October/November 2019 by Vancouver Boulevard Chinese and English Magazine

ISSUE NO.19 OCTOBER/NOVEMBER 2019

DEFINING WEST COAST LIFE AND LUXURY

A future without limits

GARRY NIP

ELEMENTS OF STYLE The rise of a stunning home by Sea Rock

IN GOOD SPIRITS Creativity rules at city’s top-listed bars

ELEVATED LIVING: THE ARC REDESIGNS AND REDEFINES VANCOUVER’S SKYLINE

THE ART OF FINE LIVING

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CONTENTS 16

58 FEATURES

On the Cover Photo by Rob Trendiak Without Limits Vancouver mover and shaker Garry Nip. Story by Lin Stranberg COVER STORY

28 ELEMENTS OF STYLE

54 ELEVATED LIVING

Rare materials and artistry in a stunning White Rock home

The Arc redefines Vancouver’s skyline

By Lin Stranberg

By Lisa Manfield

4O ALL NATURAL

58 REVVED UP FOR RAMEN

Amit Thale’s personal aesthetic fuels his businesses

Secrets to making divine ramen at home

By Chef Heidi Fink

By Lauren Kramer

44 FASHION

B O U L E VA R D

A focus on Chinatown bag designer Erin Tempelton

By Lia Crowe

79 EVOKING THE POWER OF APPEARANCES

Cindy Sherman Retrospective

By Lin Stranberg

DEPARTMENTS

OUR CONTRIBUTORS

14 EDITOR

A time for the talented

22 FOOD & DRINK

73 TRAVEL FAR

In Good Spirits

High In New York

By Lauren Kramer

By Susan Lundy

24 STUDIO VISIT

136 FRONT ROW

16 STYLE

Arthur Vickers

Mijune Pak

By Angela Cowan

By Lia Crowe 66 TRAVEL NEAR

18 DESIGN

Eating Design with Marije Vogelzang

By Donna Verlaan

Field to Flask at Shelter Point Distillery

By Susan Lundy

By Leeta Liepins and Jim Gordon

88 BOULEVARD SOCIETY

By Cat Barr

130 PARTING SHOT

Hollywood North

By Leeta Liepins

B O U L E VA R D

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ISSUE NO.19 OCT/NOV 2019

BOULEVARD GROUP PUBLISHER Mario Gedicke PUBLISHER Harry van Hemmen harryvh@blackpress.ca 604-649-1707 MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CONTRIBUTING WRITERS Catherine Barr, Angela Cowan, Lia Crowe, Heidi Fink, Jim Gordon, Lauren Kramer, Leeta Liepins, Susan Lundy, Lisa Manfield, Lin Stranberg, Donna Verlaan DESIGNERS Lily Chan, Michelle Gjerde, Angela Robak, Tammy Robinson ADVERTISING SALES

Kimberley Lim kim.lim@vancouverboulevard.com Vicki Clark vicki.clark@blackpress.ca PHOTOGRAPHERS Alfonso Arnold, Lia Crowe, Don Denton, Brian Giebelhaus, Rob Trendiak,

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Boulevard Magazine is published 6 times per year by Black Press Ltd. Reproduction in whole or in part is prohibited. The publisher is not responsible for unsolicited manuscripts and photographs.

FEATURE

CONTRIBUTORS

1. CATHERINE BARR “Cat” is known as one of Vancouver’s most popular celebrity/events columnists and writes about society life in Vancouver and all the best

charity parties in town. She is also editor/owner of WestVancouver.com and NorthVancouver.com which represent Canada’s wealthiest communities online with over 3 million hits per month.www.CatherineBarr.com. 2. NATHAN FONG has been an award-winning food stylist for print and film advertising for the past 26 years and is an internationally published food and travel journalist. He currently is celebrating his 25th year on Global BCTV with his Fong on Food segments a contributor for The Vancouver Sun as well as a regular contributor to Taste Magazine. In addition he has worked for Enroute, Bon Appetit, Fine Cooking, Cooking Light, Men’s Health UK, and NUVO. 3. DONNA VERLAAN has been part of Vancouver’s interior design community for the past 15 years. Her work has been featured on HGTV Canada, JoyTV, Vancouver Magazine and at IDS West. Donna also held senior design and management positions for leading cabinet design firms and manufacturers. She brings a distinctive knowledge base to the interior design industry. 4. ALFONSO ARNOLD Premier photographer for the Boulevard magazine group, Alfonso Arnold shot his first professional film rolls in the fashion industry. Focusing on versatility, inspired by artistic, and social diversity. He shoots for commercial and fine art clients with a strong passion for people and landscapes, and is the photo director for the yearly anticipated Eco Fashion Week. 5. LEETA LIEPINS & JIM GORDON are the Hosts/Executive Producers of the weekly TV show, “Our City Tonight”, which can be seen Sundays at 12:30pm on CityTV. Each week they showcase Vancouver’s entertainment, nightlife, music, fashion, business, automotive, food, cocktails, and wine. Leeta has been writing about Fashion, Food, Entertainment, Health, and the Lifestyle scene for many years as a contributor in multiple publications. She also works as a boutique PR consultant specializing in unique brands for clients in the arts, music, culture, and fashion industry. You can view past episodes on their YouTube channel and follow them @ourcitytonight. 6. RON RAPP is the interim CEO of HAVAN, the Homebuilders Association Vancouver, with over 1,100 members including builders, developers, renovators, designers, suppliers, sub-trades and leading professionals. 7. LUCY LAU is a Vancouver-based design and lifestyle journalist who writes regularly for the Georgia Straight. Her work has also appeared in a number of local online and print publications, including Western Living and BCLiving.ca. 8. JOE LEARY is a veteran broadcaster having plied his trade for a number of Vancouver radio stations over the years as well as a thirteen year run as an on air host & weather anchor on City-TV, through its various incarnations: UTV, Global and CKVU. Joe is also a widely-published freelance writer and radio host. 9. AREZOO ALIPERTI A Vancouver based Event/Wedding management and design expert with over 20 years experience. She is also the producer of annual Dare To Dream Bridal Showcase and various charity galas in Vancouver. She owns Something Borrowed Event Management & Design company and her work has been featured in many publications. Instagram @somethingborrowed.events www.somethingborrowed.ca 10. SIERRA LUNDY is a Victoria-based artist who works as a fashion designer, illustrator and model, and teaches fashion illustration at Pacific Design Academy. After growing up on Salt Spring Island, she studied fine arts at Mount Alison University before moving to Vancouver and graduating from Blanche MacDonald’s fashion design program. She also works as a musician. www.sierralundy. com 11. LISA MANFIELD is a writer, editor and content strategist. Formerly the founding editor of BCLiving.ca, she has also been a contributing editor at Backbone Magazine and marketing manager at TheTyee.ca. She also teaches writing and editing for the web at Simon Fraser University.

B O U L E VA R D

E DI TO R

a time for the talented and a rabbit at the base of the tree nibbling on anything left behind. There would be no bowl of cherries with our names neatly attached at the fall fair.

By Susan Lundy

mid fall’s glorious colours and weather that’s crisp but still infused with warmth, comes the annual tradition of the harvest fair, followed closely by the Christmas craft market.

This is a time when the crafty shine.

The artistry of quilters hangs like beaming beacons of talent on the walls; handwoven baskets arise in astounding, interwoven shapes and colours; weavers spin deft demonstrations; pie-makers, woodworkers, wine and beer crafters all emerge from their studios, kitchens, basements and workshops to proudly display the results of all this know-how and skill. In the fall fair floral section, bouquets of flowers bloom in little glass jars as a testament to the prowess of wily gardeners who have somehow outwitted deer, rabbits, weeds, bugs and rain-less days to present these glorious vessels of colour. It’s all a little confounding for those of us who struggle to thread a needle or grow a tomato. Both my daughters are artists and even as children they thrived at our community’s fall fair, amassing ribbons and trophies while I eyed my pantry and wondered if I could make a packaged cake appear homemade.

We have a towering cherry tree in the backyard that produces rich red cherries — if you can get to them before the birds and other critters. This year we watched midday as a tribe of raccoons drunkenly made their way from branch to branch stuffing their cheeks with cherries. They were too adorable — a big fat mother and five babies — to shoo away. Later we saw a deer standing on her hind legs to get at cherries on the lower branches B O U L E VA R D

So as we drove to the fair this year, I mused, “If only there was a ‘trim’ section, you almost certainly would have won a ribbon — maybe even a trophy!” (I found this funnier than he did.)

It’s all a little confounding for those of us who struggle to thread a needle or grow a tomato.

Although my husband, Bruce, is a talented musician and (sigh) able to paint a lovely watercolour, we’re at the same level when it comes to gardening, baking, woodworking, et cetera. That would be the basement level. Our gardening efforts have literally gone to the deer on our rural acreage and so we now console ourselves by admiring the four-legged flower-eaters as they wander around, shredding the foliage but generally looking cute.

But things did look a little different this year on the talent landscape, since a woodworking friend has taught my husband, Bruce, a few tricks of the trade. It’s quite charming to see Bruce rolling out the table saw, router, hammer and nails, trying to contain his glee with feigned nonchalance. Our home needed trim in various places and he was the man to do it, eagerly setting the saw whirring with his new-found skill and then hammering, and drilling … and proudly dragging me around the property to show the results of his handiwork.

Despite my sad inability to make a blueribbon-winning pie (or any pie, for that matter), I do seem to have a knack for producing magazines. Myself, along with a very accomplished team at Black Press, have been publishing Boulevard Vancouver’s sister magazines — two on Vancouver Island and one in the Okanagan — for several years. Our plan this fall and winter is to work alongside our charming publisher, Harry van Hemmen, to transition Boulevard Vancouver into a publication that’s closer aligned with its siblings.

In this edition of Boulevard you’ll notice some changes, including photography and writing by my extremely gifted associate Lia Crowe. Our December/January issue will evolve even further, all with the goal of sharing the people, places and finer things of life in Vancouver. We’re excited to have you along for the ride as we embark on this journey. And in the meantime, between all this magazine publishing, I’ll be eyeing the upcoming holiday season. Perhaps I can handcraft a few ornaments for the tree. (Ha.) n Susan Lundy has been writing stories since she was six years old. She has a degree in creative writing from the University of Victoria, and after working for many years as an award-winning journalist, is now a magazine editor, author and freelance writer.

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ST Y L E

with

MIJUNE PAK Food & Travel Storyteller

Story and Photos by Lia Crowe

BEAUTY Necessary indulgence for either fashion or beauty: Skincare. Moisturizer: Sunday Riley Good Genes/Sunday Riley's C.E.O. Vitamin C RICH HYDRATION CREAM. Scent: Signorina in fiore Eau de Toilette by Salvatore Ferragamo. Must have hair product: Living Proof, Perfect Hair Day, Body Builder. Beauty secret: La RochePosay Anthelios MINERAL Tinted Ultra-Fluid Lotion SPF 50.

“D

irector of Fun!” Mijune Pak laughs when I ask for her professional title because “blogger, culinary host, food critic, TV personality, event host, social media ambassador, brand collaborator and writer” isn’t easy to wrap up into one simple title. She, the woman, is her brand, and food, travel and lifestyle are at the core of everything she does.

I meet Mijune at The Sheraton Wall Centre to chat, life, style and, of course, food, while she has her hair and makeup done by stylist Anita Lee for a hosting engagement later that day Mijune started her blog, Follow Me Foodie in 2009 after spending time travelling Europe during a semester of study in the Netherlands, where her interest in food and travel bloomed. “I came back from Europe and it was my sister who encouraged me to write a blog. I was relentless! I wrote at least 2,500 words every single day for three and a half years. And it was all out of passion." Over time she evolved from blogging to doing TV and radio spots and cameos on the Food Network, but her bigger break came about four years ago when she joined Top Chef Canada and then two years later became a judge on Iron Chef.

STYLE INSPIRATIONS & LIFE Style Icon: Carolina Herrera, timeless, and Blake Lively, current. Favourite Artist: My mother. Piece of art: Anything on a plate. Fave Print magazine: Vogue for fashion and The Art of Eating for food. Coffee table book/photography book: Modernist Cuisine by Maxime Bilet and Nathan Myhrvold. Favourite Fashion Designer or brand: Valentino. Favourite Band: The Beatles. Era that inspires your style: Futuristic. Film or TV show that inspires your style or that you just love the style of: It's not a film/TV show, but my favourite event to get inspiration from is Met Gala. Not that I've been, I just internet stalk. Favourite local restaurant: Depends on the mood! Favourite Cocktail/Wine: Wine, depends. Go-to cocktails — typically Negroni in the summer and Old Fashioned in the winter. Any cocktail at Botanist at Fairmont Pacific Rim. Album on current rotation: Oh, I'm all over the map! I have a mix of artists on rotation. Currently — Khalid, Travis Scott, Cardi B, Bishop Briggs, Lady Gaga, Post Malone, Billie Eilish, Ed Sheeran, Sam Smith... Favourite Flower: Orchid. Favourite city to visit: New York. Favourite Hotel: Most recently — The Peninsula in Shanghai was amazing. Next level service. Favourite App: WhatsApp/Instagram. Favourite place in the whole world: Home.

Asked what keeps her fired up about her work, she say, “Curiosity and learning. I love being able to learn culturally about where cuisine comes from and connect to it on that level. I’ve always been drawn to Japanese food and certain cuisines like Scandinavian and Mexican that are really hot right now. I find it all really fascinating. We all need food to survive, so it connects to everybody, and that curiosity will take me around the world." And life lessons? “Never get too comfortable. That is something I’ve always known. I’ve always been persistent. I have the type of personality where it’s never going to be enough. After I accomplish one thing then it’s — ‘where’s the next thing?’” She adds: “I have always believed that you can never work too hard, but I’ve learned recently that there’s another step: enjoy the moment and live in the now. I’m learning it’s okay to work hard and still enjoy the journey." Mijune describes her personal style as a balance of classic while making a statement. "My style tends to be maybe a little bit louder than most. For me, it’s never too much.” Asked what good style is to her, she says "having a good stylist!” Mijune and stylist Anita share a good laugh. ”It gets really tiring when I’m travelling, so it’s so nice to have a styling team ready to support you. They know your style but also how to push you out of your style comfort zone, to keep it fresh.” n

FASHION Uniform: Dress, heels and usually at least five pieces of jewellery. All time favourite piece: Adalee coat in ecru by Allsaints. Currently Coveting: Rimowa luggage and Zimmermann Espionage Silk Dress in Leopard Print. Longterm, a Birkin Bag by Hermès. Favourite pair of shoes: Brandless pair of black leather high-heel over-the-knee boots I bought in Shanghai years ago. After 10 years, they're in great condition, minus some heel tip replacements. Favourite Day-bag: Usually a tote bag that also goes over the shoulder — I carry a lot of stuff, so most my purses are big with ample room. Favourite work tool: iPhone. Favourite jewelry piece or designer: Watch, rings, and my palm cuffs by Eishita Puri. Fashion Obsession: Jackets and coats. Accessory you spend the most money on: My Watch.

D E SI G N

EATING DESIGN QA &

Marije Vogelzang WITH

Written by Donna Verlaan Photos by Charlotte Schreiber, Ilja Keizer and

Kasper vanâ&#x20AC;&#x2122;t Hoff

B O U L E VA R D

What is eating design? Marije Vogelzang is an Eating Designer from the Netherlands who creates her designs looking at the social and psychological aspects and rituals around eating food. The origin of food, its preparation, etiquette, history and culture inspire her creations. Caesarstone collaborated with Vogelzang for the Interior Design Show (IDS) 2019 held recently in Vancouver and Toronto. The collaboration, entitled Seeds, took guests on a whimsical sensory, audio and visual tour, exploring the thoughtfulness of design, food production and consumption. I reached out to Vogelzang to learn more about her work, inspiration and the feature installation with Caesarstone.

What inspires you? Marije Vogelzang: I am very much inspired by human behaviour, by psychology and by play. I think beneath our adult appearance we are all children and very much the same. In my work I like to use food to appeal to the child in us. And when I get access to people at that level, I address deeper, more serious issues. I am inspired by the things we take for granted, the things we think we know but we don’t really.

Can you describe the installation with Caesarstone, and how you used the quartz material in your work? I created a huge forest of ribbons to explore in. In this forest you find various Caesarstone objects made specifically for this installation. When you enter, you get an audio device and you choose a real seed to swallow. The seed will then start to speak to you from inside your stomach (you can hear its voice over the audio device) and tell its story. Inside the forest of ribbons are various stories the seed reveal, revolving around various stations. All stories have an interactive element and of course there’s food to taste as part of it.

What artists have been inspirational in your work? My three kids as children have true genius ways of perceiving the world. This way of seeing things is something I use in my work. I don’t look a lot at art or design for inspiration. I do get inspired by myths or stories of spirits. I like to be challenged to use my imagination.

What inspired this installation with Caesarstone for IDS 2019? This installation is inspired by the kitchen. I think many people don’t realize what really happens in a kitchen. It is a place where living, organic matter is being transformed into edible objects and are then being inserted into our bodies, which gives us myriad sensorial experiences and effects. The kitchen links us to the land and the living world — especially now that many of us live in urban places without a lot of nature. I think “food” and “eating” is the perfect way to link back to the living world

B O U L E VA R D

D E SI G N

“

People think food and design is food-styling. It’s exciting that this discipline is so new and unexplored. In a world of food confusion … It’s exciting that there are creative people bringing new perspectives to the future of food.

How have you developed your career? When I started, Food and Design didn’t exist as a discipline and was not taken very seriously. My first project was a white funeral dinner. I made it when I was a student and could not have foreseen this would become my career. I’ve had two experimental restaurants next to my design practice for seven years. It taught me a lot. Now I am Department Head of Food Non Food at Design Academy Eindhoven and the founder of The Dutch Institute of Food and Design, and I run my own design practice. The work as shifted now more towards curating, coaching, training and making installations.

What is the biggest challenge you face in your profession? The biggest challenge is to explain briefly what the work is about. People think food and design is food-styling. It’s exciting that this discipline is so new and unexplored. In a world of food confusion, people see food as either good or bad, tasty or gross, healthy or unhealthy, sustainable or unsustainable. It’s exciting that there are creative people bringing new perspectives to the future of food.

B O U L E VA R D

What projects or installations do you have coming up next? I am focusing on the intersection between food and massage. I am bringing pop-up food-massage salons around the world. Called ’the trEATment,’ the first one was in Berlin. People lay in hammocks in a kind of cocoon. They get an audio story and a “treatment’” of food. It’s a very special experience. I am also doing lectures in Shanghai, Italy, Portugal and Warsaw. I am starting an online course about food and design. I want to challenge and influence people globally to shape their food culture into a more intelligent, more appreciative, fun and healthy one so they feel more connected to each other and to the land, and feel better physically, mentally and more expressive when it comes to food. ■

Donna Verlaan has been part of Vancouver’s interior design community for the past 15 years. Her work has been featured on HGTV Canada, JoyTV, Vancouver Magazine and at IDS West.

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F O O D & DRINK

In Good Spirits Creativity rules in Vancouver’s top-listed bars By Lauren Kramer

ancouver has a diverse bar scene with lots of choices, but if you’re looking for creativity, colour and innovation, you have to know where to go.

“Vancouver was a leader in the craft cocktail renaissance, and the city continues to hold its ground,” says Alexandra Gill, editor of Canada’s Best Bars. The definitive ranking of cocktail lounges, wine bars and craft beer destinations from coast to coast, Canada’s Best Bars is judged by libation experts across the country. This year, the experts named Vancouver’s Prohibition, The Cocktail Bar and The Cocktail Lab, among a few select

B O U L E VA R D

others, to the top 50 list for 2019. Noteworthy for their creative cocktails, spectacular presentation and overall injection of innovation in environments that are comfortable and convivial, these establishments are the cream of the BC crop. Located in the Rosewood Hotel Georgia, PROHIBITION opened in 2015 with décor reminiscent of the opulent 1920s speakeasies in its fixtures, lamps and seating. This dark and elegant 197-seat room won architectural design awards and remains a popular and sophisticated place that’s frequently bursting at the seams — so much so that after 10:30 pm the seats are pulled out to create more standing room.

opposite THE

COCKTAIL BAR

this page

PROHIBITION

“We try to do avant garde things on our cocktail menu,” says head bartender Robyn Gray. Choose the Machine Gun Kelly, a brilliantly presented cocktail mixture of port, bourbon whiskey, house-made chocolate liqueur and maraschino liqueur, served on the rocks beneath a cloche with sassafras smoke. Another favourite is the Inception Negroni — classic Negroni in an ice sphere served with a Brokers Gin on top. The 30-to-50-something crowd at Prohibition comes for the live music, the people-watching, the innovative vegan menu and, of course, the cocktails. Leave the sneakers behind as this place is swank and dressy. 801 W. Georgia Street

THE COCKTAIL BAR at Hawksworth Restaurant is diminutive with just a sevenseat bar and a few lounge tables, but its spirits selection is second to none, carefully curated over the last eight years to reflect the preferences of different bartenders. “Our spirit list is extensive and in some categories, including gin, vodka, tequila, mescal, rum, cognac, liqueurs, vermouths and whiskey, we have the largest selections in the country,” says head bartender Fraser Crawford.

Three-quarters of the cocktail list consists of drinks original to the bar, so there’s no shortage of innovation here. Try the Lavender and Vanilla Margarita, with Tahitian vanilla and Okanagan lavender, or the Hotel Georgia, with Beefeater Gin, orange blossom, egg white and nutmeg. The Dopamine cocktail is another favourite with Lot 40 rye, Amaro Averna and barrel-aged maple syrup. Open for lunch and dinner, the 30-seat bar closes at 11 pm nightly. 801 W. Georgia Botanist at the Vancouver Pacific Rim is home to The Cocktail Lab, an artistic cocktail studio where bartenders are free to experiment with libations containing housemade tinctures, shrubs and syrups. The Italian terrazzostyle interior overlooks lush plant life in The Garden and is a calming space where both the décor and the drinks menu are inspired by the principles of botany. The libations offering is meant to be adventurous, says creative beverage director Grant Sceney. Choose Smoke on the Water, a cocktail of aged rum, Mezcal, charred lemon, birch sap and coconut oil. Served in a smoking box, this one adds a new dimension to the phrase “eye candy.” The Candy Cap Magic is another show of cocktail innovation, featuring a fusion of wild BC candy cap mushrooms into Lot 40 Canadian rye whiskey, accompanied by sweet vermouth, root-beer-spiced cordial and bitters. 1038 Canada Place. ■

B O U L E VA R D

ST U DI O VI SI T

Arthur Vickers: ARTIST, TECHNICIAN AND MASTER STORYTELLER By Angela Cowan Photos by Don Denton

ith the sharp blue of a late autumn sky overhead and the gentle slap of ocean water on wooden hulls in the air, I step into Arthur Vickers’ gallery in the Cowichan Bay Shipyard buildings on Vancouver Island. His artistic home for the last nine years, its walls house a lifetime of experiences captured in ink, paint, gold dust and ancestor-cedar. My research has told me Arthur himself is a renowned First Nations artist, born in Vancouver at the former Grace Hospital, to a mother of English and Canadian ancestry and a father of Tsimshian and Heiltsuk lineage. He is a recipient of the Order of British Columbia, a holder of several honorary doctorates and a philanthropist who through his art has helped to raise hundreds of thousands of dollars for more than a dozen charities and organizations. But he doesn’t dwell on any of that. Instead, he greets me with a warm smile and sparkling eyes, and slips into the role of storyteller as soon as I compliment him on the space.

“[Grandpa] stressed the importance of staying creative,” says Arthur, and so he continued to sketch and record what he saw and felt. Adolescence and young adulthood passed in Hazelton and then Victoria, and Arthur continued to sketch and paint and carve, and he grew into another passion as he trained to become a journeyman carpenter. “I found through the construction industry that I loved to build,” he says. “I loved working with my hands.” In 1985 and 1986, he designed and built his brother Roy’s gallery in Tofino, in the fashion of a longhouse, and found the experience immensely gratifying. It was around the same time he was introduced to screen printing: “My paintbrush turned into a squeegee fairly early,” he says with a smile.

“I’ve never knowingly created anything in wood that was made with something that was cut by the hand of humanity.”

“I love it,” he says, his face shining. Years ago, he’d been in the early process of trying to build a longhouse-style gallery in Cowichan Valley, and when it wasn’t working out, a friend suggested he look into the shipyards. “I went down the stairs. I put my face to the window, and I could smell the oakum and cedar, and it reminded me of being a little boy with my grandfather,” he says, the timbre of his voice bringing those memories to life as he goes back to that time, living in Kitkatla, a small Tsimshian village southwest of Prince Rupert.

“My grandfather was probably the biggest influence creatively,” says Arthur. He holds his hands wide. “He carved big ocean canoes, and would sketch his designs out beforehand on paper. It felt so real, like I could almost pick it up off the paper.” “Grandpa was sketching and carving, and I always wanted to be just like him,” he says. “I would hold my pencil just like him.” When Arthur moved away from Kitkatla at the age of seven, he was devastated to lose that daily interaction.

It opened up a world of possibilities artistically, but the aspect that most entranced him was the ability to capture light.

He motions for me to stand in front of the piece “Eternity” and moves to the light switches. As the overhead lights dim, so does the brilliance of the sun’s rays over the darkening hilltops in front of me. The shadow over the water grows until all that remains is a silhouette. Arthur calls over to me to keep my gaze steady on the picture and raises the lights again slowly. The golds and burning oranges return to the sky, the details of the waves emerge as the shadows recede and I am left in awe at his artistry. I have seen a thousand ocean sunsets on this island if I’ve seen one, and it feels as though Arthur has discovered a way to capture the transience and splendour of each of them on canvas. “And every single one of them do it,” he says with a knowing smile. Except for several pieces created in low-relief 24-karat gold leafing — themselves an entirely new art-form Arthur developed years ago — they’re almost all screen prints. His process involves working with transparency to achieve the ephemeral quality of light that imbues each piece. Each layer of ink he pulls over the screen has to be absolutely precise, with just the right thickness to allow the light through the colour. B O U L E VA R D

ST U DI O VI SI T

“If I can see it, I’ve gone too far. You have to feel it, and just trust that it’s there,” he explains, adding that it’s an incredibly physically demanding process. Arthur does everything himself, starting with the line drawings, then hand-cutting all the stencils — one for every colour he uses — then mixing his ink and pulling the squeegee by hand. “I’m both the technician and the artist,” he says. “That’s the how, but the why is so much more important.” He points to a piece hanging nearby, “Mount Baker,” with an expansive blue sky that deepens in colour the higher it rises. I step to the side, looking slantwise at the piece, and the head and neck of a great eagle appears to float in the sky, impassive, noble and certain of her dominion.

her sky, and so she took over the blue of the painting. Looking around at the pieces that fill the gallery’s walls, he says, “You may be affected by a certain place you’ve seen, or where you’ve been. In many of the cases, it’s where I’ve been.” Each image has a story behind it, but so too do Arthur’s other works: his collection of bent-corner boxes. Made from single planks of ancient cedar using traditional methods, the boxes are a breathtaking tribute to both the

And then Arthur’s voice slows almost imperceptibly, his breathing evens, his grandfatherly eyebrows rise at all the right moments as he tells me the story that inspired the piece. He’d been waiting just before sunrise at the lookout on the Malahat to get the perfect view of Mount Baker. Absorbed by the scene, he was startled when a wide-winged bald eagle swooped down directly in front of him and snapped off a dead branch from a tree. Realizing she was building her nest, Arthur turned and followed, crossing the highway and bushwhacking through the scrub until he finally came to rest at the base of an enormous hemlock. High above, the eagle’s nest consumed the uppermost branches of the tree, and he sat back, resting against the roughened bark, looking out at the mountain. “I thought, you sit here every morning, watching that sun rise, and waiting for your young to be born,” he says. It’s 26

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All the wood he’s ever worked with has come from fallen old-growth, sometimes taking years before the pieces make it into his hands. The box that sits in its high place of honour in the gallery is engraved with a copper inlay, its sides and top polished to a silk-smoothness. Arthur lifts the lid and invites me to sniff the unfinished inside as he tells me each cedar has its own scent, like a person. Downstairs in his workshop, I stick my nose into three more boxes-inprogress: one is dusty as an autumn forest floor littered with decaying leaves, another is light and green and tangy like the hour after a rainstorm. The largest is all spice and smooth edges and I can’t keep my fingertips from trailing the curved corners. It carries the majesty of the towering cedar it once was. Arthur is reverent as he walks a circuit around the wood. “Every single time I cut it, I’m terrified,” he says. “I love trees. They are so precious to me. I feel so blessed to work with these ancient pieces.”

“I’m both the technician and the artist. That’s the how, but the why is so much more important.”

These days, he spends most of his time with cedar dust on his hands as he sands and smooths down in the workshop. As the days grow ever shorter, he settles into an introspective hibernation, stretching his artistic boundaries, telling his stories.

centuries-old trees of which they are a part, and the familial and community histories Arthur captures within them.

“Now is when I’m immersed in my work,” he says. “I record through my pieces, what I hear, see and feel. The only way I can effect change is by telling my stories, and passing them on to whoever connects with them.”

“I’ve never knowingly created anything in wood that was made with something that was cut by the hand of humanity,” he says seriously.

Arthur pauses then for a few moments. “My whole creative life has been the why, not the how. Ask me why and I can tell you a story.” ■

THE PICASSO COLLECTION Located next to the future Canada Line station and a 2-acre community park in Richmond, this master-planned transit community offers an over 12,800 sf children’s arts centre, state-of-the-art amenities, on-site retail and dedicated office spaces for forward thinking professionals. With world-class finishes and smart technology infused into each home, Galleria cultivates colorful and intelligent living.

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All renderings reflect the artists’ interpretation of the project only and do not take into account the neighbourhood buildings, physical structures, streets, and landscapes. The developer reserves the right to make modifications, substitutions, changes brands, sizes, colours, layouts, materials, ceiling heights, features, finishes, and other specifications without prior notification. This is not an offering for sale. Any such offer may only be made with the applicable disclosure statement and agreement of purchase and sale. Concord Galleria Limited Partnership. E & O.E.

Rare materials, artistry and attention to detail in a stunning

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B O U L E VA R D

Stranberg

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of Sanei

HOT PR OPE R T IE S

White Rock home

Style

“This home is very modern, but modern can sometimes be cold and uninviting. To fit our client’s personality, Sharon made it homey and warm — and she did all that by choosing the right colours and materials to bring it all together.”

“...it’s modern with European accents.”

ising high on a hill in White Rock, this dazzling 10,000-square-foot beauty of a house encompasses everything one could want in a spacious, modern-yet-homey, artfilled dwelling.

This ultra-luxe abode was created for a local client by builder and developer Kaz Noori of Sea Rock Developments and designer and decorator Sharon Kaby. The talented duo has worked together for a number of years to create extraordinary custom homes, each one seemingly more impressive than the last. “Our builds are niche and we want to keep them very niche,” said Kaz, of the spectacular signature homes that Sea Rock constructs in the White Rock and surrounding area. After years of building fine homes, including several BC Lottery houses, they felt no one in the area was tapping into the utmost potential of high-end homebuilding, so they decided to innovate the field on their own,

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Designer Sharon Kaby

resolving to go further and create truly splendid luxury residences. They recently built a knockout modern version of a luxurious French chateau. “The design is a fusion, really,” Sharon explained. “It’s modern with European accents.” With their shared passion and drive to create truly extraordinary homes, the couple collaborates beautifully together. “Kaz bakes the cake and I decorate it,” she said. But it’s not quite as simple as all that. They begin by committing their vision to paper, then continue to meticulously oversee the entire project every inch of the way. Rather than relying exclusively on tradespeople to carry out their vision, they maintain a permanent team of in-house specialists able to reflect strict standards of quality and integrity. They also travel frequently, to source top-notch materials and manufacturers for the homes they work on.

HOT PR OPE R T IE S

“We are all about what can be done in a home,” said Kaz. “We challenge ourselves with every house, going above and beyond to create more than a home — we actually create a total lifestyle.” In this home, the many ocean vistas and commanding views of Mt. Baker — the towering superstar of the North Cascade Mountain Range — the rich materials, lavish spaciousness and superb workmanship demand attention. The house incorporates exquisite and rare stone, crystal and woods. There’s also jaw-dropping touches of rockstar luxe throughout, like the sparkling, midnight-blue cashmere carpet in the media room and, in the spa area, the lavish use of nerinea-fossil-embedded stone “from an ancient seabed off the coast of Spain and dating back millions of years to the Jurassic period, when dinosaurs roamed the earth.” Inspired by the owners’ love of art, the couple delighted them with opulent artistry, and even surprised them with an elegant gallery space to display their collection. Like many Sea Rock clients, the homeowners left the details to Kaz and Sharon, who often accompany clients to Asia to better understand their backgrounds, tastes and cultures before they begin. The couple has a special symbiosis with Asian homeowners, who culturally value harmony and honesty and who deeply appreciate music and the visual arts. “Every house has its own story, and this house is really about art,” Kaz said. B O U L E VA R D

“We are always driven to go above and beyond. The sky’s the limit!”

The artistry and flow create a context that both uplifts and inspires. For example, the copper-coloured pre-aged bronze that they sourced for the exterior fascia — a perfect choice due to the home’s proximity to salt water — resonates in the interior as well. It appears subtly sometimes, for example, in a thin and straight accent line inset into the handrail of the glamorously backlit crystal, wood and steel floating staircase. Or it can appear in a more dramatic way, such as the unusual pendant lighting that hangs above the downstairs island or the modern chandelier in an upstairs bedroom. Despite the opulence of the materials, the visually stunning spaces all exude warmth, thanks to Sharon’s savvy furniture designs and her imaginative use of a rust, grey, brown and cream colour scheme in tune with the exotic expanses of polished stone and generous use of rare crystal. BC born and bred, she has an innate feel for the West Coast style. She intuitively knows how to create outstanding entertainment spaces, and 32

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excels at bringing the outdoors in. She also customdesigned every piece of furniture in the house. “Each one was specially made in Italy by a renowned manufacturer and shipped here in 40foot containers,” she said. “Anybody can put houses together,” added Kaz, “but we work hard to create a special flow in our homes. This home is very modern, but modern can sometimes be cold and uninviting. To fit our client’s personality, Sharon made it homey and warm — and she did all that by choosing the right colours and materials to bring it all together.” “This is the only house in White Rock that is built with this much natural stone. Stone is widely available, but it’s how you use it that makes the difference. The front entrance is 30 feet high, and we wrapped it in marble. It’s so perfectly done that it looks seamless and the effect is incredible.” Sharon added: “We make it a point not to work on more than three homes in a year. To give each home the focus it deserves, we usually work on just one on paper, one that’s halfway finished and one that’s coming to completion.” Next up? A 20,000-square-foot home in the White Rock area with innovative design concepts for exceptional entertaining. “We are always driven to go above and beyond,” Kaz said. “The sky’s the limit! This unique estate is

HOT PR OPE R T IE S

an example of what we can do.” “We make it a point not to work on more than three homes in a year,” Sharon said. “To give each home the focus it deserves, we usually work on just one on paper, one that’s halfway finished, and one that’s coming to completion.” Next up? A 20,000 sq. ft. home in the White Rock area with innovative design concepts for exceptional entertaining. “We are always driven to go above and beyond,” Kaz said. “The sky’s the limit! This unique estate is an example of what we can do.” ■

B O U L E VA R D

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Design Solutions Enhance Condo Living UNIQUE CHALLENGES FACED IN A CONDO RENOVATION

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nyone undertaking a condo renovation faces unique challenges, such as consideration of adjoining walls, limited common space and strata bylaws. So it’s useful to have experience working with stratas, as well as strong communication skills to successfully convey design solutions. Considering the renovation of an older, production-built condo, HAVAN member Davenport Homes paid extreme attention to their client’s desire to take advantage of the outstanding ocean view.

Keeping the West Vancouver view in mind, they researched unique design solutions, which were researched and passed by the strata council. These included a modern-day motorized patio door for easy opening, and a new, larger front door off the extended front porch, which adds to the drama and functionality of the entrance area.

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H AVA N DESI GN

An unsightly skylight — required by strata to remain — was cleverly screened with architectural beams and faux louvers. Complementing the louvers, wood wall-veins created a dramatic visual enhancement to the long entry wall, while defining rooms in the openconcept space. The stairwell, with its unique stair-treads featuring routered-grip channels, was upgraded to today’s building code standards. The kitchen underwent a total renovation to embrace the view. Custom, white, flat-panel cabinetry was the perfect solution for the homeowner’s goal of highlighting the view. An oversized linear island added counter space and storage, creating an excellent work-triangle with multiple workstations for multiple cooks. The backsplash window was strategically extended to enjoy the endless horizon from the breakfast bar. The glass-covered barbecue area, easily accessed off the kitchen, now flows naturally from the renewed deck with glass railings, offering an uncompromised view. Solar blocking blinds controlled via an app balances the effects of a southerly sun-exposure. The home is also complete with its own Tesla-charging station. The home required mechanical, electrical, and structural upgrades, all renovated to code, working within strata bylaws.

B O U L E VA R D

The rules for renovating condos and townhomes can be very different to those for a single-family home. It is always recommended to check the past work of your renovator to ensure they have the experience and know how to navigate strata rules. ■ www.havan.ca/find-a-professional

Ron Rapp Interim CEO of the Homebuilders Association of Vancouver ron@havan.ca The Homebuilder Association Vancouver (HAVAN) is recognized as the leaders in the homebuilding industry since 1974. 1,100 members strong, our members are builders, developers, renovators, designers, suppliers, sub-trades and leading professionals. We are an association of knowledgeable, trusted, resourceful and local professionals who build over 65% of Metro Vancouver’s homes. A not-for-profit association, HAVAN is proudly affiliated with both the provincial CHBA BC, and national CHBA offices.

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B U SI N ESS C L ASS

All Natural

AMIT THALES, PERSONAL AESTHETIC HELPS FUEL FURNITURE AND TILE BUSINESSES By

Lauren Kramer Photos by

Lia Crowe

“We believe embracing natural products is the way to go. Our lives are surrounded by so much that is artificial, and organic materials keep you grounded.”

utting a handsome figure in his sharply tailored suit, Amit Thale takes a breather in the boardroom of Poliform, the new furniture lifestyle store he opened just a few weeks ago on West Pender Street.

pay,” he said. “In India you fight for everything, every situation of your day-to-day life, right down to getting a train on time. The competition is so fierce. When I came to Canada I found there’s competition too, but very much less.”

At 37, the Mumbai-born businessman is the co-owner of Aeon Stone + Tile on West 5th Avenue, Habitat, a furniture store on East 4th Avenue, and now Poliform. For a guy who has been in Canada for just 16 years, you could say Amit is doing pretty well.

Amit graduated from college in 2005 and was interviewed for a job as a sales and marketing representative at Harry Stone in Surrey.

Amit landed at Vancouver International Airport from India at the age of 21, leaving his friends and family to pursue an MBA at Vancouver Island University. “In Mumbai I didn’t get into the school I wanted to get into, and I had a choice: delay my studies for a year to wait for acceptance to my chosen school, or head overseas,” he recalled. So he moved from the fast-paced life of India’s most densely populated city to the relative calm of Nanaimo. It was, he says, “a big cultural change.” Later, when he moved from Nanaimo to the Lower Mainland to pursue his career, the adjustment wasn’t as dramatic. “Vancouver is a village compared to Mumbai, where life is super high-paced,” he reflected. When he worked at HSBC in Mumbai, Amit caught a train at 7 am to be at work at 9 am. “If you were 15 minutes late you were docked a half-day’s

“I remember being very scared at the interview,” he recalled. But store owner Alok Kansal saw something in the young man standing before him and gave him a chance to prove himself. Fast forward 14 years and Amit is in business with Kansal and Kansal’s sister, Shama Gupta. With Harry Stone doing well in Surrey, Amit convinced Alok to open Aeon Stone + Tile in Vancouver. Habitat followed in 2016 and Poliform in 2019. “We realized back then that we either needed to go south of the border or to open up another parallel business,” Amit said of Habitat and Poliform. At 5,000 square feet, Poliform is outfitted more like a swank villa than a furniture store. Walk inside and you move from kitchen to dining room, living room to family room. “We want our clients to experience how their home can be set up,” he explained. “To be a strong player in the market we needed a competitive advantage against others who’ve been in this business for the past 50 years. So with our three stores we offer countertops, tiles, custom furniture, cabinetry, closets, carpets, book cases, wall cabinetry — everything in the house right down to the appliances.” B O U L E VA R D

B U SI N ESS C L ASS

The impetus for the expansion was born partly of Amit’s stress with his home renovation in Vancouver. “I found it such a headache to deal with different trades,” he recalled. “I thought, how much better for clients to go to one supplier who can deal with all their needs and act as a lot of different trades.” Amit lives with his wife Anu, a high school teacher in the Vancouver School District, and his four-year-old daughter, and is excitedly anticipating the arrival of a second child in November. At home, his personal style is a minimalist, contemporary, uncluttered aesthetic, with natural materials whenever possible. “I’ve always had a passion for natural materials and that’s where my love for stone began,” he explains. “We believe embracing natural products is the way to go. Our lives are surrounded by so much that is artificial, and organic materials keep you grounded.”

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Amit’s advice to homeowners outfitting or refurnishing their homes? “Be true to yourself and your personal design sense instead of trying to impress others. Live for yourself,” he says. Amit says that when he first arrived at YVR 16 years ago he was a shy young man who preferred to hang back with his group of close friends. Today he is embracing success in the business world, and while he and his partners have aspirations to expand into Seattle, he’s learned to enjoy the journey rather than the destination. “Persistence was key in reaching this point and it’s taught me that nothing is impossible,” he says. “I’m fearless of results so I love to take on every opportunity that comes my way. If you believe something can happen there are ways to make it happen!” ■

FASHI O N

ERIN TEMPELTON Bag designer and maker in Vancouver’s historic Chinatown

“I

t’s been 13 years and this neighbourhood is finally starting to love me back.”

When Erin Tempelton returned to Vancouver after studying shoemaking in England and undertaking further leatherwork studies in Australia, she bought an entire shop of leatherwork equipment, looked for a studio to set up and immediately start creating.

“I tried to rent a place in Chinatown but no one would rent to me. I walked into the Modernize Tailors and spoke to one of the owners, Bill Wong. I told him what I was looking for and he proceeded to tell me what every old other guy in Chinatown had said: that it’s a crazy idea, I should give up now and go back to school. I was polite but I said that I had passed that point, bought all the equipment and I just needed a place to put it. Then he looked at me and said, ‘Okay, come with me.’ He walked me though what is now my store, all the way to the back. He pulled back a hanging sheet and there was this 300-square-foot store space facing Shanghai Alley. It was filthy, but he said I could use the space if I cleaned it up. It was a start.” Erin’s unique bags sell across Canada in retail stores, art galleries, online and in her Chinatown shop, and are all made by hand in a workshop located at the back of the boutique. Erin says that although she releases a couple of new bag designs each season, she mostly stays in her own lane rather than following fashion trends. She credits her success with having incredible people working with her and an ability to just keep moving forward and plugging away. “In the beginning I think I just bulldozed ahead without thinking, ‘can I really do this?’ And being around the Modernize Tailors taught me a lot of hard lessons. Bill and Jack Wong were trained as engineers but they couldn’t get jobs as engineers because of racist attitudes, so they took over their father’s tailoring business, which he started in 1913. Bill was very matter of fact about everything. When my machine broke they encouraged me to fix it myself — and I did it. It was not easy to do and then suddenly all these things that seemed too hard became possible. They were really hard on me, but I’m really hard on myself too, so every time they said something, I would listen.” After four years plugging away in her studio at the back of the shop, the Wongs retired the Modernize Tailors and Erin took over the lease on the whole shop.

Erin Tempelton

Story and Photos by Lia Crowe Model: Sierra Lundy 44

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“When I took over the shop, I was really nervous about being seen as a gentrifier, as obviously I’m not Chinese. But Bill was really great. He said, ‘Who cares what the neighbourhood is doing? Just keep doing what you’re doing.’” ■

“Kiss and Makeup” makeup bags ($55 ea)

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Photographed on location around the Erin Tempelton shop in Vancouver’s historic Chinatown and in and around the Dr. Sun Yat-Sen Classical Chinese Garden. Clothing: model's own.

COVER

Without Limits GARRY NIP’S DRIVE TO SUCCEED

By Lin Stranberg Photos by Rob Trendiak

espite his meteoric rise in the world of Vancouver real estate, Garry Nip’s first calling wasn’t as a realtor. But real estate was always in the back of his mind while he pursued other ambitions with his special brand of drive, hard work and dedication. He often discussed the market with a favourite uncle who supported him and encouraged him to find his passion and pursue a future that would be “without limits.”

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Garry spent 12 years pushing himself to excel in the automotive industry, eventually working his way up the status ladder to become the service director at Lamborghini Vancouver. His exceptional listening and problem-solving skills helped him to satisfy the often exacting personalities of the Lamborghini clientele, owners of the most coveted and expensive luxury sports cars in the world. “They were mostly professionals — doctors, lawyers, and real estate developers — who were successful enough to reward themselves with this iconic luxury sports car. I wanted to be on the other side of the table too.” His manager believed in Garry, appreciated his hard work, and became his mentor, always urging him to “dream big.” Over time Garry realized there were limits to his career in the automotive industry, and he began considering making the shift from wheels to deals. Eventually, he believed in himself enough to take the plunge and switch careers. In 2015, as the Vancouver real estate market was heating up, he became a realtor. “Vancouver is a unique and interesting market,” he said, “and the sky’s the limit here. Vancouver is always ranked one of the best places on earth to live; it’s incredibly beautiful, and we have a melting pot of different cultures. Talented people from all over the world come to live in Vancouver, and the potential and demand here are just going to grow.” Garry, who was born in Beijing, raised in Hong Kong and emigrated to Abbotsford with his parents as a teenager, has the professional advantage of having an Asian

“You want to be able to give all your clients top value and to look them in the eye when you see them again!” background and a Canadian education. He graduated from the University of the Fraser Valley and has been a Vancouver-area resident ever since. He understands both the Canadian and Chinese cultures, he loves Vancouver and, having watched the city evolve over the past 25 years, knows it really well. These assets and others have helped him make his mark as a realtor in just four years. He has been a member of the prestigious Real Estate Board of Greater Vancouver MLS Medallion Club since 2017, recognizing and rewarding his standing among the top 10 per cent of Vancouver real estate advisors, measured by total number of homes sold in a calendar year. His team, the Cawingo Group, is ranked among the top one per cent of all realtors in Greater Vancouver. And Concord Pacific has honoured him with the Concord Diamond Elite Award in recognition of his outstanding achievement as one of five top-selling realtors in 2018. When he accepted the award, he thanked his parents for understanding his drive to work day and night (he is unmarried and has no children). “I have a passion to succeed and I work seven days a week,” he says. “I would do eight if I could. Weekends and holidays are prime time in the real estate business. I have even worked on Christmas Day — and I was there until they turned off the showroom lights.” B O U L E VA R D

COVER

Apart from two sessions a week with a personal trainer, Garry has eliminated most leisure pastimes from his routine, including his beloved snowboarding. He rises and drinks tea, which he finds “rejuvenating,” and the rest of his schedule is devoted to professional activities — open houses, emails, prospecting, showings, paperwork and the like. No matter what he has planned for the day, however, he always dresses carefully. “A fresh look always helps me to start my day beautifully. It doesn’t matter what’s going on — attitude is everything.” He works tirelessly with buyers and sellers, ranging from young people in their 20s just out of university and seeking their first home all the way to people in their late 70s downsizing and looking for retirement homes. He takes a profoundly personal approach to his job. “It’s never mechanical. I thrive on connecting deeply with each one of my clients throughout the buying and selling process, which benefits us both. Working as a realtor this way exposes me to many successful, heartwarming and rewarding experiences that are deeply gratifying.”

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Many of his clients come through word of mouth or referrals, which is perhaps the ultimate professional compliment. Whether they are new clients or people he’s already met, he relates to them all as friends that he cares about. He has often stopped clients from moving ahead with a deal until he helps them thoroughly analyze the pros and cons. “I study everything I sell from the inside out, and I am passionate about it. I value my clients. Years ago, my mentor, Norman Li, instilled in me the value of being truthful and respectful to everyone I work with. He taught me to never rush to close a deal just to close it, and that advice has served me well. You want to be able to give all your clients top value and be able to look them in the eye when you see them again!” Because of the nature of the market these days, with condominiums in high demand, pre-selling or reselling condos has become the centrepiece of Garry’s business. Concord Pacific is a favourite developer. “Concord Pacific sets a new standard in the industry,” he says. “The quality of their projects is so high that many of my clients prefer to be shown Concord properties exclusively.”■

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ELEVATED The Arc redesigns & redefines Vancouverâ&#x20AC;&#x2122;s skyline By Lisa Manfield

R E A L E STATE

D LIVING “As the building was evolving, the architect was very deliberate in the fact that he wanted the waves to look organic,” Webb says. “If you look at the edges from the ground, it’s not a consistent wave, it’s an organic feel, to bring nature in.”

any great cities are easily recognizable by their skylines: Sydney with its Harbour Bridge, Singapore with its Marina Bay Tower, Paris with its Eiffel Tower, Shanghai with its Oriental Pearl Tower and even Seattle with its Space Needle. What do these skylines have in common? A unique and iconic structure that defines them at a glance. Has Vancouver recently joined these ranks of recognizability? Our city of glass has always been recognized for its natural surroundings, and, since the late ’80s, for its cornucopia of aquamarinetinged towers, which continue to rise, unabated. Our approach to urban planning has been recognized internationally, giving rise to the term “Vancouverism” to describe our livable downtown core built by a calculated balance of density, community amenities and neighbourhoodscaping. And Vancouver has had some notable architects leave their unique footprints around town (think Arthur Erickson and Bing Thom). But it’s undoubtedly tough to stand out in a sea of bluegreen without going too far off-brand — and our skyline has reflected that.

Borrowing From The Past To Build The Future The Arc, the latest in Concord Pacific’s North False Creek waterfront development, is changing that. Stepping outside the standard podium tower design, The Arc is distinct among its neighbours with a bold form that claims to represent the future of Vancouverism in a town already known for its “livable” downtown condos. Marked by an archway created by two parallel towers that anchor a third building perched atop, The Arc has literally been positioned as a gateway to downtown Vancouver. Located at the corner of Nelson and Expo, at the west end of the Cambie Street Bridge, it welcomes drivers coming into the downtown area with its friendly reflections of mountains and water. Its arched centre can be compared to Paris’ Arc de Triomphe, while its approach to livability takes Vancouverism to the next level. Of course it’s not the first time Vancouver architecture has borrowed from the past while forging toward the future (think the VPL’s Colosseum-style architecture). But there’s more to The Arc than mere imitation.

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“The Arc responds to its unique site and vibrant urban context by its organic shape and undulating façade, which is inspired by natural elements like wind and shoreline,” says Walter Francl, principal of Francl Architects, which designed The Arc. “Its curves are meticulously crafted to achieve desired perspectives from all angles, while providing maximum shading and views for suites. With an articulated facade and fluid landscape design, this development is perceived as a light and welcoming building for both vehicular and pedestrian experience as they move around the building.” Translation: it’s Vancouverism 2.0 — an intentional upping of the ante on livability in the downtown core. “Vancouverism, although very efficient and liveable, causes a sameness when repeated,” says Peter Webb, senior vice-president of development at Concord Pacific. “The gateway location and shape of The Arc were a catalyst for us to develop a next-level model of Vancouverism.”

R E A L E STATE

The 560-unit building, which is nearly sold out, features living spaces that include (in most cases) a flex wall, convertible bed and/or al fresco deck doors to allow residents to use the space to its fullest. Exterior balconies have glass edge overhangs that provide shade to the units below. And at ground level, a pathway cuts through Arc Plaza to accessible commercial retail space. “We wanted to have brave architecture, but we’re not going to sacrifice livability,” says Webb. “The difference between The Arc and other buildings is when you go into the suites, they are more livable than those typical Vancouverism 1.0 tower suites. Here you have wider suites, not as deep and dark; you have more frontage. Concord is known for its floor plans; we build from the floor plan out.”

Swimming in the Skyline The form of The Arc is derived directly from the idea of being a polite neighbour in a crowded ‘hood. “If you build a wall building, you’re blocking views,” Webb says. While the form mimics Paris’ Arc de Triomphe, the design of this 30-storey building incorporates a plethora of elements reflective of Vancouver’s unique environment: from the organic, undulating waves on the building’s facade, to its flag-like south side. Its design blatantly extols the visceral connection to nature that sets Vancouver’s urban lifestyle apart from many world cities. “As the building was evolving, the architect was very deliberate in the fact that he wanted the waves to look organic,” Webb says. “If you look at the edges from the ground, it’s not a consistent wave, it’s an organic feel, to bring nature in.”

One of The Arc’s most striking — and perhaps most frivolous — features, is its sky-high swimming pool, which sits at the top of the arch, its glass bottom offering swimmers the best (if most terrifying) view in town at 19-storeys high. The pool is significant not only because of its structural feat — built to uphold weight equivalent to 1,600 cars — but also because of its economic significance. It’s the most expensive price-per-square-foot condo amenity in Canada. It literally takes up valuable real estate, forsaking living space for a community gathering place. “You can sell units with views higher up but we sacrificed that by bringing the amenity up,” says Webb. “It’s a bit of a throwback — buildings in the West End used to have the shared amenity on top.” And, Webb adds, “the elevated amenities and views also create community between the two towers by providing a highly desirable place for people to congregate.” Among The Arc’s other unique amenities and green touches are EV chargers in every residential parking spot, a 24-hour concierge service, a cappuccino lounge and a rooftop garden with kids’ play area. Vancouver has been high on international livability indices for decades, owing primarily to its residential urbanism that has blended work, play and easy access to nature’s best bookends — mountains and ocean. The Arc is aiming to boost that ranking by reshaping both our skyline and our definition of livability. ■

F OO D+FEAST

Secrets to making divine ramen at home By Chef Heidi Fink Photos by Don Denton

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eople who cook ramen at home usually fall into two camps. Camp one uses instant soup via dried noodles and a flavour packet, possibly gussied up with some vegetables. Camp two undertakes an uber-authentic three-day process involving long-simmered pork bones and multiple trips to an Asian market. But what if I told you there was a great middle ground, where rich homemade ramen broth was possible in about one hour? A big bowl of ramen (real ramen, not instant) is one of the most delicious and satisfying foods to eat. The rich and flavourful broth, the bouncy noodles, the restrained toppings, and the tasty bits and sprinkles combine to give us solid comfort mixed with street-food excitement. Iâ&#x20AC;&#x2122;ve been playing around with quicker, more accessible methods to make delicious ramen at home and Iâ&#x20AC;&#x2122;m here to share my tips. While we may never be equal to a ramen master, we can all learn to make an excellent bowl of soup. First, noodles. You can find fresh, dried and instant ramen noodles in Asian markets and in the Asian section of most supermarkets. They are all acceptable choices, so long as they are cooked at the last minute, and just barely cooked at that. The bouncy texture of just-cooked noodles is part of the charm of authentic ramen. But, if you have access to a shop that makes and sells its own fresh noodles, buy them! Next, the flavour base, known in Japanese as tare (pronounced TAH-rey). While every ramen shopâ&#x20AC;&#x2122;s tare is a trade secret, it usually falls into one of three categories: salt, soy sauce or miso paste, mixed into a base of dashi (see recipe). Traditionally, tare is added to the bowl before the broth and noodles, but I have added it to the broth itself to streamline the process and to give us ramen newbies more control over the final flavour (because how much tare are you supposed to add to each bowl anyway?) Now, the broth! The big secret is to start with chicken broth (either good-quality store-bought or homemade) and add lots of flavour and great mouthfeel with aromatic vegetables, ground meat, unflavoured gelatin and Japanese seasonings. A 40-minute simmer is all you need to extract tons of flavour from the meat and vegetables; the dissolved gelatin adds the mouthfeel you get from long-simmered bones; and the dashi/tare mixture brings an authentic ramen taste. You can make the broth a day or two in advance, or make a huge batch and freeze it for a couple of months. And yes, I have included a vegetarian option in the recipes below.

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Clockwise from left: pork, chicken and vegetable ramen.

Finally, toppings. The options are really quite endless. This is one of the ways to get creative with your soup, and personalize it to your tastes. Use any vegetable, either cooked or raw, and any stewed, grilled or roasted meat. Crispy tofu, soft-boiled eggs, sliced green onion, chili oil, garlic oil or marinated mushrooms. Explore your supermarket or Asian market and buy foods that strike your fancy. Thinly slice the toppings in advance. When you sit down to enjoy your delicious, custom bowl of homemade ramen, do not forget the most important step: slurp your noodles loudly and with satisfaction.

DASHI â&#x20AC;&#x201D; JAPANESE FLAVOUR BASE Makes approx. 3 cups One of the essentials of authentic Japanese cuisine, dashi is a light soup stock made with ingredients high in umami, that flavour compound that makes everything taste extra savoury and delicious. These ingredients are sold in Japanese and Chinese markets. Dashi is used to flavour soups and sauces of all kinds, and is an essential part of good ramen broth. 4 cups water Two 4-inch-long pieces of konbu (dried kelp) 1 cup dried bonito flakes (smoked-dried fish, a.k.a. Katsuobushi) 60

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Use scissors to snip each piece of konbu in several places. Place water and konbu in a 2-quart pot. Let soak for 30 to 60 minutes, until konbu has softened and expanded. Place pot on a burner and turn the heat to medium. Heat until the water comes to a boil, removing the konbu with tongs just before the water boils. It will take quite a while for the water to come to a boil because it is being heated over medium heat rather than high heat. The lower heat allows the flavour of the konbu to better infuse the water. Once the water has come to a boil and you have removed the konbu, add the bonito flakes. Return to a boil and then immediately turn off the heat. Skim off any scum. Add a pinch of salt to the water and let the stock sit for about 2 minutes, until all the bonito flakes sink to the bottom. Immediately strain dashi through a triple-thickness of cheesecloth and discard the solids. Use the dashi immediately or refrigerate for later use. Lasts 2 or 3 days in the fridge, or up to 1 month in the freezer.

QUICK RAMEN PORK BROTH WITH SHIO (SALT) This is a very basic clear broth, with lots of flavour and good mouthfeel. And itâ&#x20AC;&#x2122;s much quicker to make than traditional pork ramen broth. 1 Tbsp (15 ml) vegetable oil 1 medium onion, chopped medium

FOOD +F E AST 1 medium leek, sliced and washed 6 medium garlic cloves, smashed and peeled 1 (1-inch) piece fresh ginger, peeled, sliced into 1/4-inch-thick coins 1 pound (454 g) ground pork 1 litre (4 cups) chicken broth (e.g. Pacific) 500 ml (2 cups) water 2 to 3 tsp (10 to 15 ml) salt, to taste 1 pouch unflavoured gelatin, soaked in ½ cup cold water up to 1 cup (250 ml) dashi, or to taste (see recipe above) Heat the oil in a large Dutch oven over medium heat until shimmering. Stir in the onion, leek, garlic and ginger and cook until softened, about 2 minutes. Add the ground pork and cook, breaking up the meat with a wooden spoon for about 2 minutes. Stir in the chicken broth, water and salt, bring to a simmer and cook uncovered at a simmer (not a boil) until the broth is flavourful, about 30 or 40 minutes. In the last minute of cooking, add the gelatin and all its soaking water, stirring to dissolve. Pour the broth through a fine-mesh strainer and discard solids. Stir dashi into the broth, starting with one-half a cup and increasing as desired. Taste and adjust seasonings by adding more salt and/or dashi until desired flavour is achieved. The broth should be a bit on the salty side so that it still has tons of flavour when eaten with noodles and toppings. The broth can be refrigerated in an airtight container for up to 2 days, and frozen for up to 2 months.

QUICK RAMEN CHICKEN BROTH WITH SHOYU (SOY SAUCE) A clear broth with a nice chicken flavour and a strong tangy hit of soy sauce. 1 Tbsp (15 ml) vegetable oil 1 medium onion, chopped medium 1 medium leek, sliced and washed 6 medium garlic cloves, smashed and peeled 1 (1-inch) piece fresh ginger, peeled, sliced into 1/4-inch-thick coins 1 pound (454 g) ground chicken 1 litre (4 cups) chicken broth (e.g. Pacific) 750 ml (3 cups) water ½ tsp (2.5 ml) salt, or more, to taste 2 to 3 Tbsp (30 to 45 ml) Japanese soy sauce (e.g. Kikkoman), or more, to taste 1 pouch unflavoured gelatin, soaked in ½ cup cold water up to 1 cup (250 ml) dashi, or to taste (see recipe above) Heat the oil in a large Dutch oven over medium heat until shimmering. Stir in the onion, leek, garlic and ginger and cook until softened, about 2 minutes. Add the ground chicken and cook, breaking up the meat with a wooden spoon for about 2 minutes. Stir in the chicken broth, water and salt, bring to a simmer and cook uncovered at a simmer (not a boil) until the broth is flavourful, about 30 or 40 minutes. In the last minute

of cooking, add the gelatin and all its soaking water, stirring to dissolve. Pour the broth through a fine-mesh strainer and discard solids. Add the soy sauce to the broth. Stir dashi into the broth, starting with one-half a cup and increasing as desired. Taste and adjust seasonings by adding more salt and/or soy sauce and/or dashi until desired flavour is achieved. The broth should be a bit on the salty side, so that it still has tons of flavour when eaten with noodles and toppings. The broth can be refrigerated in an airtight container for up to 2 days, and frozen for up to 2 months.

QUICK RAMEN VEGETARIAN BROTH WITH MISO (FERMENTED SOY) The addition of the dried mushrooms and miso paste provides extraordinary depth of flavour to this vegetarian broth. 1 Tbsp (15 ml) vegetable oil 1 medium onion, chopped medium 1 medium leek, sliced and washed 8 medium garlic cloves, smashed and peeled 2 pieces fresh ginger (1-inch), peeled, sliced into 1/4-inch-thick coins 4 to 6 dried shiitake mushrooms 2 four-inch pieces dried konbu seaweed 1 litre (4 cups) vegetable broth 1 litre (4 cups) water 1 tsp (5 ml) salt, or more, to taste 4 to 6 Tbsp (60 to 90 ml) white miso paste, to taste a few drops toasted sesame oil 1 Tbsp (15 ml) dry sherry – optional 1 Tbsp (15 ml) brown sugar – optional Heat the oil in a large Dutch oven over medium heat until shimmering. Stir in the onion, leek, garlic and ginger and cook until softened, about 2 minutes. Add the vegetable broth, water, shiitake mushrooms, konbu seaweed, and salt. Bring to a simmer and cook until the broth is flavourful, about 30 or 40 minutes, removing the konbu with tongs after about 10 minutes of cooking. Pour the broth through a fine-mesh strainer. Remove the shiitake mushrooms to a plate to cool – these will be used later. Discard the rest of the solids. Place 4 Tbsp of miso paste in a small mixing bowl. Add one-half a cup of the broth and whisk until the miso and broth are smooth. Stir this mixture back into the pot of broth and mix well. Taste and adjust seasonings by adding more salt and/or miso until desired flavour is achieved. The broth should be a bit on the salty side so that it still has tons of flavour when eaten with noodles and toppings. Stir in a few drops of toasted sesame oil. If you like, add the sherry and/or brown sugar. The broth can be refrigerated in an airtight container for up to 2 days, and frozen for up to 2 months. For the reserved shiitake mushrooms: Remove the stems and discard. Slice the mushroom caps into thin strips and place B O U L E VA R D

F OO D+FEAST in a small bowl. Toss these strips with approximately 1 tsp of soy sauce, stirring well to coat evenly. Transfer to a sealed container and refrigerate until ready to serve the ramen.

SOFT BOILED EGGS Eggs with a soft-cooked centre are a hallmark of most bowls of ramen. I prefer not to marinate the eggs because I find the egg whites get rubbery very quickly, but they are flavourful and traditional. 4 eggs Marinade: 2 Tbsp (30 ml) soy sauce 2 Tbsp (30 ml) mirin – mixed in a Ziploc bag Method one: Have a bowl of ice water ready. Place the 4 eggs in a pot and cover with cold water so the eggs are completely submerged. Bring to a boil and boil for 1 to 2 minutes. Immediately remove the eggs and place in the bowl of ice water. Let cool and then peel. Place eggs in the marinade, if desired, and refrigerate up to 4 hours. Method two: Have a bowl of ice water ready. Bring a pot of water to a boil. Immediately add the eggs and simmer for 5 to 6 minutes, depending on how soft you like your yolks. Immediately remove from water and place in the bowl of ice water. Let cool and then peel. Place eggs in the marinade, if desired, and refrigerate up to 4 hours.

GINGER-GARLIC-CHILI OIL This flavourful oil tastes delicious drizzled on practically anything. ¼ cup to ⅓ cup (60 to 85 ml) canola oil 4 to 6 cloves garlic, minced equal quantity of minced fresh ginger ½ tsp (2.5 ml) dried chili flakes 1 tsp (5 ml) toasted sesame oil Heat the oil, garlic and ginger in a sauté pan over medium-low heat. Cook, stirring constantly, until the garlic is sticky and just starting to turn light gold. Add the chili flakes and keep cooking for another 20 seconds or so. Immediately remove the pan from the heat and scrape the contents into a bowl. Allow to cool and then add the toasted sesame oil.

RAMEN TOPPINGS Ramen toppings can be anything you want: marinated meats, vegetables of any kind (either raw or precooked), tofu, mushrooms, green onions, fried onions, toasted sesame seeds, soft-boiled eggs, crispy roasted tofu, chili oil, hoisin sauce and more. Choose anywhere from three to eight toppings and be sure all toppings are sliced thinly so that they heat up quickly in the broth.

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TO BUILD A BOWL OF RAMEN Up to 1 ½ cups (375 ml) broth of your choice 50 to 100 g of fresh ramen noodles Water for cooking the noodles 3 to 8 toppings, prepared Large ceramic bowl, preheated Preheat your bowls. The easiest way is to keep them warm is in a low oven. Bring a large pot of water to a full boil. Meanwhile, heat the ramen broth in a small pot. Have all the toppings prepared, sliced, precooked, as necessary. As soon as the water boils, add the ramen noodles and stir to make sure they don’t stick. Boil the noodles for about two minutes, making sure to pull them from the water while they are still quite firm and bouncy. Strain the noodles well. Place the noodles in the preheated bowls, quickly arrange the protein and vegetables of your choice all over the top of the noodles, and then pour in heated broth until it just covers the noodles and toppings. Drizzle or sprinkle on the “flavour toppings” (chili oil, sesame seeds and the like) and serve immediately. ■ Special thanks to ramen model Kai Schaddelee.

w in e a rt

Surrounded by

Serenity By Arezoo Aliperti

estled in the lush vines looking over Osoyoos Lake in the South Okanagan, LaStella is an award-winning, boutique winery producing some of the best wines in British Columbia. Walking through the manicured vines and the serenity that surrounds the winery, you’ll notice that the passionate staff have become like a family, working together at producing a variety of wines that their many loyal customers wait patiently to experience. With a vision to offer a select number of high quality wines rather than mass produce its vintages, this boutique winery produces a limited amount of hand-crafted varieties. The Tuscan-style tasting room welcomes clients and visitors from all over the world. Here, visitors are greeted by knowledgeable staff who live and breathe the wine world. They can enjoy the ultimate relaxation of sipping wine on the tasting room’s patio — an experience further enhanced by spectacular views of the lake and vineyard.

Members of Piccolo Wine Club and LaStella’s Wine Society enjoy several benefits, including an opportunity to learn about new wines before the information is public, and the chance to purchase exclusive, limited-production bottles. Each bottle of white, rose and red wine at LaStella receives the ultimate in attention and care before it reaches the consumer. LaStella’s name origins from Italy, meaning “star,” which can be seen on its label. Each wine has its own story — and to convey this uniqueness, many of the wines are named after Italian musical notes. Since it’s conception, the winery’s philosophy has been and continues to be to build a family atmosphere among its staff, attract clients who will anticipate visiting every season, and to offer an experience greater than merely purchasing a bottle of wine. n

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Distiller James Marinus.

FIELD to

FLASK

at Vancouver Islandâ&#x20AC;&#x2122;s Shelter Point Distillery By Susan Lundy 66

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Photos courtesy of Shelter Point Distillery

tanding in a converted cattle barn with 2,000 barrels of aging whisky lining the walls as far as the eye can see, I’m enjoying the thick, heady scent as I undertake some mental math. Despite the effects of the delicious fumes known to whisky lovers as the “angel’s share,” I calculate we’re surrounded by the makings of more than half a million bottles of Shelter Point Distillery spirits. We are mid-point in a tour of this fast-growing Vancouver Island distillery, which barrelled its first whisky in 2011 and now produces more than 125,000 litres of spirits — whisky, gin, vodka and liqueur — per year. To get to the barrel room, our small group — including me, my husband, another couple and our guide, Shelter Point general manager Jacob Wiebe — climbed into a quad and bounced around the distillery’s beautiful 380 acres of oceanfront land. Located on the eastern side of Vancouver Island just south of Campbell River, the property is criss-crossed by streams, the Oyster River, wetlands and, of course, the golden fields of barley and wheat that rippled gently in the wind as we motored by. Jacob is informative and funny. Being married to one of Shelter Point owner Patrick Evans’ four daughters gives him license to gently poke fun at his father-in-law. The camaraderie among staff at this tight-knit, family-based business is obvious. “You’ll be successful if you work half a day every day,” Jacob says, quoting Patrick’s father, who also once worked this land. “Doesn’t matter if it’s the first 12 hours or the second 12 hours.” Jacob laughs and adds, “That’s Patrick’s motto, too.” Shelter Point’s five full-time staffers have all learned to multi-task. This includes the two distillers, who now drive tractors and bang nails in addition to crafting fine spirits. Today, they’re awaiting the delivery of 288 Kentucky bourbon barrels. When the shipment arrives, everyone will drop everything to help in the strength-taxing process of moving barrels from truck to storage.

Patrick was raised a dairy farmer. But with the industry in decline — and, besides, his daughters weren’t fond of it — he looked to establish value-added agriculture on his land. Creating Shelter Point Distillery was more about capitalizing on an opportunity than being a whisky aficionado. “I am a beer drinker,“ Patrick laughs, patting his stomach as we chat with him prior to our tour. “I asked myself, ‘How do you value agriculture to the highest degree?’ Well, one acre of land produces 800 litres of alcohol, or 2,700 bottles of whisky.” What must have been seen as a leap of faith in 2011 — after all, it took five years to produce the first bottle of whisky — is paying off today. Shelter Point Distillery is one of the largest producers of single malt whisky in Canada, and the accolades are rolling in, with two gold medal wins recently announced at the 2019 World Whisky Masters. Plans are afoot to get even bigger by adding another still and eventually developing a true “field-to-flask” operation with on-site malting. Currently, Shelter Point out-sources malting to a plant in Armstrong. But within the next year or two, Patrick hopes to be malting here, meaning every aspect of production — from seed to spirit — will occur on this land. And with the malting process in place, the business can add smoked whisky to its repertoire, incorporating true west coast flavours like maple or kelp. “There are different perspectives on what defines the flavour of the whisky,” Patrick says. For him, as a farmer, it’s all about the soil. But there are many other factors, including the distilling process, the type of barrel used and — like grapes in wine — the variety and quality of the grain. “When [the alcohol] goes into the barrels, it’s all exactly the same,” Patrick points out. “But it comes out different from each barrel. Even the barrel's wood and the history of the tree will affect the taste.” Back in the barrel room, where the fumes are definitely making us all a little giddy, I suddenly understand the importance of water in the world of whisky. Once the barrelled whisky has aged, water is added to cut back the

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percentage of alcohol (unless the whisky is being bottled at cask-strength). Water at Shelter Point bubbles up from a mountain-fed aquifer, so it’s hard to imagine a more puretasting addition to the spirits. At this thought, I’m ready to hit the tasting room, but the men are deep in conversation about Shelter Point cask purchases. At around $6,000 each, plus taxes and bottling costs, and a two- to three-year wait, the potential might not be immediately clear. However — despite the headiness of the angel’s share — I’m able to calculate that the ultimate yield of more than 250 bottles per barrel puts the price point way below retail value. My husband plans to present the concept to his whisky club. Next, our group heads to the place where it all happens. Stepping into the distillery with its soaring, timber-trussed roof, gleaming, six-metre-high copper stills and futuristic-looking columns is like walking into a piece of art or a sci-fi movie set. The entire Shelter Point building is gorgeous — from the flowered entranceway to the cushiony, aged-leather armchairs in the lounge — but this room is truly spectacular. It’s here we meet distiller Leon Webb who, with his gentle Scottish brogue, leads us through the distilling process. Dissatisfied with his previous occupation as an investment banker, and realizing that his prized Scotch collection brought him immense joy, he studied to become a master distiller. My husband is over the moon to learn that Leon created Victoria’s famously purple Empress 1908 gin. “He’s like a rock star,” Bruce enthuses, asking me to photograph the two of them together. The distilling process is fascinating, and we wander among the stills, poking our heads into them and inhaling the wonderful scents. Public tours of this part of the operation are free for the 68

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taking and I definitely encourage it. But for us — finally! — it’s time to taste the fruits of all this labour (or more accurately, the “spirits of all this distilling.”) Whisky and I have a bit of a troubled past. It was once a favourite of mine; I even organized whisky evenings for our friends. But after a night of overindulging on cask-strength brew, it’s been tricky to get our relationship back on track. However, after tasting samples from two bottles of Shelter Point whisky, I’m ready for a reconciliation. This whisky is among the best I’ve sampled. And since it’s a true west coast single malt, I’ll describe it as “smooth as the silky trunk of an Arbutus tree or the feather of an eagle.” We quickly pick up two bottles for purchase. Then comes the vodka and gin. Light and clean with a hint of caramel, this vodka is too good to mix with tonic. It’s made for sipping. The gin is another surprise (although it was developed by a gin rock star). Rich with juniper, citrus and floral flavours, it rivals and surpasses any of the gins I’ve sampled in the past — and that’s quite a few. Bottles of vodka and gin are added to our bag. Finally, we savour the Barrel of Sunshine Liqueur, which comes with a story. “My daughter didn’t like the taste of the whisky,” says Patrick, “so we told her to go and create something she did like.” The resulting liqueur has been the distillery’s bestseller (although this summer sales were surpassed by the gin). Basking in its heavenly blend of sweet, citrus, honey warmth, we understand why. We purchase a bottle of Sunshine as well. As we hit the Old Island Highway for the scenic drive back down island, I’m thrilled to have had the experience, collected the bag-full of bottles happily clinking in the backseat, and enjoyed a little of the angel’s share. n

“It’s a true west coast single malt, I’ll describe it as “smooth as the silky trunk of an Arbutus tree or the feather of an eagle.”

THE ABCs OF

SHELTER POINT SPIRITS

ABV:

Alcohol by volume is the percentage of alcohol in a bottle, sometimes referred to as proof. The ABV of most Shelter Point spirits is 40 per cent, but it ranges from 30 per cent for the Barrel of Sunshine Liqueur to 50 per cent or higher for some lots of whisky.

BARREL AGEING:

To qualify as a whisky, a spirit must age at least five years in a cask, three of which must occur in charred oak casks. Shelter Point uses a variety of different barrels or casks, including Kentucky bourbon barrels and various types of wine casks, many from Quails' Gate winery in Kelowna.

CASK STRENGTH: In many cases, distillers

decide if a whisky from a certain cask can be consumed as is, or if water should be added to reduce the ABV. If a whisky is “cask strength,” it has been bottled exactly as it was in the cask, ranging from 46 to 60 per cent alcohol.

COPPER POT STILLS:

For any type of distilling, a pot or still is used to extract the spirit from the grain mash. Shelter Point uses two beautiful hand-crafted stills ordered specially from one of the oldest still manufacturers in the world: Forsyth of Scotland. Why copper? Because it is an excellent conductor, spreading the heat evenly in the distilling process.

E OR NO E?: Whisky is sometimes spelled

whiskey. There is no definitive answer to the question “e or no e?” but for the most part, Irish and American whiskey is spelled with an “e,” while whisky made in Canada, India and Japan conforms to the Scottish tradition of having no “e.”

PURCHASING A CASK:

General Manager Jacob Wiebe, Cicily Evans, Warehouseman David Marshall and distiller Leon Webb in the Barrel Room.

The price of acquiring a cask at Shelter Point may seem daunting — averaging about $6,000 plus taxes and bottling — but there are actually many benefits to such an investment. While the cask ages (for an additional two to three years), those who have invested in it can organize tastings of the spirit directly from their own barrel in Shelter Point’s barrel room. Customized bottling is another unique opportunity. But best of all is the end price per bottle (minimum of 250 bottles per cask), which is significantly below retail pricing.

PHOTO BY LIA CROWE

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T R AV E L FAR

HIGH IN

NEW YORK Rooftop barhopping, swanky hotels and elevated experiences make for an epic stay By Susan Lundy

The rooftop bar at Pier 17 in the Seaport District of Manhattan.

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Rooftop plunge pool and view from Harriet’s Rooftop & Lounge at 1 Hotel Brooklyn Bridge.

f the view from our room at 1 Hotel Brooklyn Bridge is “breathtaking”— and it is — the panorama from the hotel’s rooftop bar is heart-stopping.

Perched on the waterfront in Brooklyn, the “nature-inspired” hotel sits cushioned between views of the Brooklyn Bridge — close enough to see a stream of headlights traversing the massive concrete and steel-wire structure — and the face of Lower Manhattan. From the rooftop you can see it all: the iconic rise of the cityscape, the line of bridges on the East River and even the Statue of Liberty and Staten Island in the distance. Sipping cocktails and soaking in the panorama, we had a great idea: why not augment our week-long New York City stay finding ways to “get high” in this spectacular city, where, no matter how many times you visit, there is always more to do.

ROCKEFELLER AND EMPIRE STATE BUILDINGS: Iconic views that every visitor to Manhattan has to see at least once. We each picked up a CityPASS, which at $184 CAD provides entrance to six of nine possible NYC attractions, ranging from Circle Line Sightseeing Cruise to the 9/11 Memorial Museum. You can order it online direct to your phone; it gives expedited entry at several of the attractions; and it’s valid for nine days after the first day of use. We did the Top of the Rock Observation Deck by day and the Empire State Building by night. This may be the highest you’ll get in Manhattan, but it is by no means the only way to get high!

SUMMIT ROCK Every trip to Manhattan needs a visit to Central Park with its tranquil pathways that meander under a canopy of trees, alongside gardens, around ponds and over stone bridges. It’s a soothing contrast to the horn-honking hubbub outside the park. But could we get high in Central Park? As it turns out, Summit Rock — at a height of 141.8 feet — is the highest natural elevation in the park. Located at Central Park West and 83rd Street, Summit Rock was the site of Seneca Village in the 19th century. Apparently “visitors often climb 74

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to the top of Summit Rock, where they can view the city below and even catch a glimpse of New Jersey.” It took a bit of navigating to find the rock and the view was slightly underwhelming on that day, but the few hours we spent in the park definitely elevated our experience.

THE VESSEL Rising like a giant beehive in NYC’s newest district, Hudson Yards, this interactive, glass and steel sculpture is a whole lot of fun to do — especially if you’re into working off all those New York pretzels. The Vessel consists of 154 flights of stairs and 80 landings that visitors can climb (or bypass via elevator) to the top. At each landing, there’s the option of turning left or right, but if you choose the same direction each time, you’ll circle the entire 150-foot-tall structure, and get a 360-degree view as you ascend. Entrance is free via timed-entry tickets.

From the rooftop you can see it all: the iconic rise of the cityscape, the line of bridges on the East River and even the Statue of Liberty and Staten Island in the distance.

HIGH TEA Enter Baccarat Hotel New York directly across from the Museum of Modern Art, take an elevator up to the Grand Salon and prepare to pick your jaw up off the floor. Baccarat Hotel, part of the famous crystal brand in France, features some 15,000 iridescent crystal pieces throughout the 50-storey structure, which includes guests rooms and residences, and a total of 17 Baccarat crystal chandeliers throughout the first and second floors, which can be accessed by the public. Crystals gleamed and glimmered around us in the Grand Salon as we partook in a â&#x20AC;&#x153;unique immersion in the fine art of afternoon tea.â&#x20AC;? Living high in New York? High Tea at the Baccarat is not to be missed. Our experience included a chat with tea sommelier Gabrielle Jammal, whose astounding

The Vessel.

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The Grand Salon at Baccarat Hotel New York.

knowledge was both enlightening and confounding — how do we choose from the vast selection of tea offerings? Ultimately, we ordered a la Tombee du Jour (from Quebec) and Rose Scented Evergreen (Taiwan) as well as a glass each of Ruinart Rosé. We sipped, enjoyed the view over the street below and basked in the sumptuousness of the room. And then the food arrived on tiered platters: three layers each of canapés and petit fours presented as bite-size works of art. “There’s no way I can eat all this,” I said of my gluten-free, dairy-free bounty. And then I did.

HIGH LINE Another must-do in New York, the High Line is a public park built on a 1.45-mile-long elevated rail structure above the streets on Manhattan’s West Side. There are several access points to the High Line; we entered right beside The Vessel and walked to the Chelsea Market. The walkway winds through gardens, public seating areas, performance spaces and the back sides of residential and commercial buildings. There are numerous places to stop and eat along the way, and we sipped and savoured at Hearth on the High Line, an open-air wine bar and cafe with impressive views of the Hudson River and skyline.

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PIER 17 Pier 17 is located in NYC’s founding neighbourhood, the recently revitalized Seaport District, which was devastated by Hurricane Sandy in 2012, but now rises in all its glory on the East River in Lower Manhattan. The historic cobblestones of the Seaport have been transformed into 450,000 square feet of culinary, fashion, entertainment and cultural experiences, including the recently re-launched Pier 17. Home to the Seaport Museum and the city’s largest concentration of restored maritime buildings, Pier 17 is being hailed as NYC’s new cultural hub. But can you get high? Yes! The Rooftop at Pier 17, located waterside with panoramic views, is a 1.5-acre space atop the pier. It offers a Summer Concert Series that features performances by A-list artists and likely appears from space as a massive throng of humanity gyrating amid bursts of colour. We didn’t get to an event but walked around the area and confirmed the rooftop would certainly elevate the heart rate. We stayed in two different neighbourhoods and, as part of our effort to “live high” in NYC:

1 HOTEL BROOKLYN BRIDGE

ANDAZ WALL STREET

If you want to treat yourself to an extraordinary hotel experience in NYC, this is the place to do it. I’ve gasped at the splendour of a hotel room before, but nothing prepared me for this king suite with its stunning proximity to the Brooklyn Bridge as viewed through floor-to-ceiling windows. The room featured top-of-theline technology all controlled from an iPad, living green elements and numerous eco-friendly details. The “nature-inspired” and green theme runs through the entire 10-storey, 195-room hotel, topped by a soaring living wall in the lobby-lounge area and guest access to a Tesla premium electric vehicle.

We took a quick ferry ride across the river from the dock just below 1 Hotel Brooklyn and, once on the other side, walked a couple of blocks to Andaz Wall Street. There is a lot to love about the Andaz — especially if you want to spread out in your room or invite a few people back for a nightcap — but you simply can’t beat the location. While the area was completely devastated by Hurricane Sandy, it has re-risen alongside the neighbouring Seaport District and is within walking distance of numerous NYC attractions, as well as subway stops that will get you anywhere in Manhattan.

One of two 1 Hotels in NYC, 1 Hotel Brooklyn Bridge was built from the ground up according to LEED standards and designed using 54 per cent regional and reclaimed materials, including original heart-pine beams from Brooklyn’s old Domino Sugar Factory, walnut from the Brooklyn Botanical Gardens, and pine flooring from the Old Crow Distillery in Kentucky. Every detail has a story, including an art piece that uses shingles reclaimed from Hurricane Sandy. The hotel is leading the charge of gentrification in the area, which has beautiful cobblestone streets and repurposed brick buildings, waterfront parks and easy connections to both Manhattan and Brooklyn. The hotel also has a spa, restaurant and numerous other amenities.

The hotel lobby — once entirely submerged in water — is now spacious and welcoming, featuring a 24-hour coffee and snacks bar and a daily complimentary wine hour. At 450 square feet, our sun-filled king deluxe room had an oversized work station, large soaking tub next to a walk-in rain shower, 12-foot ceilings, hardwood floors and massive windows. The smallest rooms at the hotel are 345 square feet, while the Buttonwood Suite is a full 1,465 square feet! The hotel is also pet friendly, and has a restaurant, fitness centre and licensed outdoor patio. ■

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Vancouverâ&#x20AC;&#x2122;s newest auction house will host its inaugural

Canadian and International Art Auction Tuesday November 12, 2019

Following its highly successful inaugural Asian Art auction in September, YKLM presents a contemporary sale showcasing local talent. Introducing the work of established artists such as Sally Clark, Monica Gewurz, Paul Chizik and Liza Visagia, this LIVE auction event will be hosted in collaboration with Lipont Gallery in Richmond on November 12, 2019. This sale will expose audiences to one-of-a-kind works of various forms, including oil paintings rooted in traditional Canadian painting techniques, mixed media works, photography and ceramics. The event aims to showcase the diversification and skill of the current market, while celebrating the role of Canadian and International artists.

You are cordially invited to attend the Preview for this event and participate at the Live Auction YKLM Auctions Canada is a local auction house specializing in the sale of Canadian, International and Asian Arts. YKLM unites the art world by presenting distinctive auction events in Vancouver with the intention of broadening our understanding of Chinese, and Canadian, art and culture. This cross-cultural approach offers a refreshing take on the traditional auction business, welcoming new talent and diversity alongside an already established fine art industry.

Eugene Radvenis Yellow Cone-Head Urn H: 21.5cm Estimate: 300-500 CAD

Eugene Radvenis Blue Wave Cone-Head Jar H: 18.5cm Estimate: 200-300 CAD

Sally Clark, YUKON TREES, Oil on Canvas, 24 x 30â&#x20AC;? Estimate: 2000-2200 CAD

Conveniently located at Lipont Place in Richmond, YKLM offers both live and online auctions on a monthly basis. YKLM is pleased to provide valuation and appraisal services, while offering expert advice to clients on collecting strategies. In the fine art industry, YKLM offers unparalleled service to international clients by optimizing on shared values and imparting our expertise in the business at home and abroad.

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Y K Y K L M

ART

EVOKING THE

POWER OF APPEARANCES

CINDY SHERMAN RETROSPECTIVE IS A MUST-SEE

Written by Lin Stranberg

merican photographer Cindy Sherman is perhaps the international art worldâ&#x20AC;&#x2122;s ultimate solo artist. She is one of the most prolific, best-known and most acclaimed photographers working today. For four decades, Sherman

has been making conceptual art as both photographer and model, shooting herself in various guises and situations using an array of wigs, prosthetics, props and makeup, all without the help of an assistant. Over the years, she has morphed from film noir heroine to killer clown to coiffed society matron in portraits that make ambiguous statements about gender and identity. She works alone in her New York studio, as she has done since the beginning of her career. Modern culture, mass media and the Internet are her inspiration. This month a blockbuster retrospective of more than 170 works, simply titled Cindy Sherman, opens in Vancouver. In collaboration with the National Portrait Gallery, London, where it was first shown last summer to critical and popular acclaim, the retrospective is on exhibit from October 26 to March 8, 2020, at the Vancouver Art Gallery. The show focuses on the artistâ&#x20AC;&#x2122;s manipulation of her own physique and surroundings, and her use of material from a range of cultural sources, including film, advertising and fashion.

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ART

The still must tease with the promise of a story the viewer of it itches to be told.

In a 2018 New York Times article titled “The Ugly Beauty of Cindy Sherman’s Instagram Selfies,” Sherman said her photographs are neither self-portraits nor do they depict her fantasies. She uses herself because it’s simpler, she says. She can push herself harder than any model, and she can avoid small talk. “I am trying to make other people recognize something of themselves rather than me,” she has explained.

It is the first retrospective of her work in Canada in 20 years. Sherman was born in Glen Ridge, New Jersey in 1954 and grew up on Long Island. She switched from painting to photography while attending the State University of New York at Buffalo, and moved to New York City as a photographer. In the summer of 1977, she created a series of black and white “Untitled Film Stills,” shooting herself in typical female roles reminiscent of film noir and ‘50s and ‘60s Hollywood B movies. The series suggests dramatic situations, hints at stories and invites viewers to make individual interpretations. It marked the defining moment in her artistic career and a seminal moment for conceptual photography. Today these black and white photos look like classics, especially when contrasted with the full-colour artistry, complexity and intensity of her later images. “The still must tease with the promise of a story the viewer of it itches to be told,” Sherman has said. 80

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Spanning the development of Cindy Sherman’s work from the mid-1070s to the present, the Vancouver exhibit showcases a selection from every major photographic series she has produced, including rarely seen photos and films created while she was an art student in Buffalo from 1972 to 1976, as well as new work that has never before been displayed in a public gallery. You can see a digital version of A Cindy Book, a personal album of family photos dating back to the artist’s childhood, as well as images of her New York studio with a selection of source materials including notes and sketches that have influenced her work. Regardless of her disguises, Sherman’s work is immediately recognizable for her distinctive blend of performance and photography. Her amazing portraits are all the more remarkable in an age of selfies. A relatively recent participant in social media, she has an Instagram following of more than 276,000.

During her four decades as an artist, she has participated in four Venice Biennales, been included in five iterations of the Whitney Biennial, two Biennales of Sydney and the 1983 Documenta. She has received the Praemium Imperiale, an American Academy of Arts and Letters Award, a MacArthur Foundation Fellowship and a Guggenheim Memorial Fellowship. She created a “studio trunk” and messenger bag in a 2014 collaboration with Louis Vuitton. A new exhibition of her work will be shown at Fondation Louis Vuitton in Paris in Spring/ Summer 2020. “Evoking the power of appearances, Sherman has for more than four decades adopted hundreds of characters in her creation of fictional portraits that both highlight and confront notions of beauty, aging, sexuality and the gaze,” says Aaina Augaitis, Interim Director of the Vancouver Art Gallery. “Received with rave reviews at the National Portrait Gallery, this must-see retrospective is a comprehensive examination of the world-renowned artist’s practice.” ■

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FR ON T R OW

FRONT ROW BY LEETA LIEPINS

A ROUNDUP OF ECLECTIC HAPPENINGS IN THE VANCOUVER AREA THIS AUTUMN. ENJOY THE VIBRANT SEASON. EVENTS North Shore Craft Beer Week October 4-11 Vancouver’s North Shore Craft Beer Week is an eight-day series of events showcasing local beers, North Vancouver breweries and area restaurants and bars. vancouversnorthshore.com/craftbeerweek

Vancouver Oktoberfest October 4-5, 11-12 and 18-19 Oktoberfest at the Alpen Club is a series of weekend festival-style beer events featuring German food, German beer, live music and dancing in October. Adults-only event. vacbc.yapsody.com

Halloween Parade and Expo October 11-13 The Vancouver Halloween Expo is a weekend event in October that includes a comics and anime-themed exhibition, parade and entertainment near Robson Square. The three-day event includes both free and ticketed events. There are free live performances on all three days in the afternoons and early evenings outdoors in the North Plaza of the Vancouver Art Gallery at 850 Georgia Street. There is also a wonderful family-friendly parade on the Sunday. vanhalloween.com

October 10-19 One of Vancouver’s largest and most impressive Oktoberfest events. The event has expanded to include a family-friendly element too. Harvest Haus is the drinking party for adults, similar to what it has been in past years. Harvestland, meanwhile, is a new 10-day attraction featuring tractor rides, pumpkin-carving opportunities, logger shows and other rides, activities and entertainment. harvest.land/haus

PHOTO Jonathan Evans

Harvest Haus

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Fall Home Show

Fort Langley Cranberry Festival October 12 The family-friendly Fort Langley Cranberry Festival celebrates its 24th year in 2019 and, as always, it promises to be a great event. Much of the festival takes place in the heart of the town at the Fort Langley Community Hall (at 9167 Glover Road) and along the main street in front of the building for a couple of blocks in either direction. fortlangleycranberryfestival.com

UBC Apple Festival October 19-20 Vancouver’s Apple Festival is the UBC Botanical Garden’s biggest fundraising event. It features live entertainment and lots of apples to buy and sample. botanicalgarden.ubc.ca

Vancouver Writers Festival October 21- 27 The Vancouver Writers Fest’s flagship festival welcomes local and international writers to stages on and around Granville Island for a week of literary events and immersive conversations for all ages. writersfest.bc.ca

Experience

October 24- 27 One of the largest Home Shows in Vancouver, this show features landscaping companies, remodelling contractors, interior design companies and more at the Vancouver Convention Centre West. vancouverfallhomeshow.com

Diwali Festival October 26 Diwali Fest is an arts and culture festival in downtown Vancouver that provides an opportunity to experience different elements of South Asian culture. An annual Hindu festival celebrated in the fall, Diwali is one of the largest and most important festivals in India. Takes place at Roundhouse at 181 Roundhouse Mews in Yaletown. Free or by donation. diwalifest.ca

After Hours Vancouver Aquarium October 31 Come get spooked this Halloween with sharks, jellyfish, a costume contest, trivia and more while you sip cocktails and explore the galleries. vanaqua.org

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▼ Dakhabrakha

MUSIC & DANCE Along The Danube: Strauss, Schubert, Brahms And Bartók October 12 A concert mixing irresistible Hungarian folk music with grand storytelling. Guy Braunstein brings his intimate sound to Hungarian composer Béla Bartók’s rich second violin concerto. Globe-trotting Viennese conductor Sascha Goetzel leads the VSO in charming musical tales from the Vienna Woods, featuring Richard Strauss and Franz Schubert.

The Who – Moving On Tour October 21 The legendary foursome blazed onto the music scene in the sixties, but singer Roger Daltrey and guitarist and songwriter Pete Townshend play with symphonic accompaniment this year. The band is set to release its first album of new songs in 13 years. Tickets: exclaim.ca

Assassin’s Creed October 27 For the first time ever, relive the saga of Assassin’s Creed through an immersive, symphonic experience. Behold the franchise’s most memorable moments on a giant screen accompanied by its most iconic tracks from composers such as Jesper Kyd, Lorne Balfe, Brian Tyler, Austin Wintory, Sarah Schachner, Winifred Phillips, Elitsa Alexandrova, Chris Tilton, Ryan Amon and The Flight. Orpheum Theatre. ticketmaster.com

Ballet BC Program 1 October 31 to November 2 Program 1 invites you to surrender to the sublime experience of living. It launches the season with works by two acclaimed dance makers. Aszure Barton opens the evening with the Ballet BC premiere of BUSK, showcasing her versatile and poignant choreography. Probing and liberating, Johan Inger’s B.R.I.S.A. returns to delight Vancouver audiences. Queen Elizabeth Theatre. ticketmaster.ca

Bastille October 8 London alternative rock quartet Bastille combined glossy '80s synth textures and arena-friendly choruses on early hit singles like "Pompeii," which helped them sell millions of their 2013 debut album, Bad Blood. Takes place at Doug Mitchell Thunderbird Sports Centre – UBC. ticketmaster.ca

Dakhabrakha October 19 Eastern European quartet who bring together a host of cultural musical traditions, such as Ukrainian, African and Indian. At Chan Centre for Performing Arts. chancentre.com B O U L E VA R D

Play Today!

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THEATRE

▼ International Theatresports Festival

Luzia – Cirque du Soleil Vancouver October 3 to December 15 Luzia takes you to an imaginary Mexico, where light (luz in Spanish) quenches the spirit and rain (Iluvia) soothes the soul. With a surrealistic series of grand visual surprises and breathtaking acrobatic performances, Luzia cleverly brings to the stage multiple places, faces and sounds of Mexico taken from both tradition and modernity. At Concord Pacific Place. cirquedusoleil.com/luzia

International Theatresports Festival October 15-20 Shows feature casts of international improvisers and VTS ensemble members. The festival takes place in three different Granville Island venues. vtsl.com

Leeta Liepins & Jim Gordon are the Hosts/Executive Producers of the weekly TV show, “Our City Tonight”, which can be seen Sundays at 12:30 pm on CityTV. View past episodes on their YouTube channel and follow them @ourcitytonight

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BOULEVARD

S O C I E T Y Join socialite Cat Barr at all the best VIP events and celebrity gala parties!

CatherineBarr.com westvancouver.com • northvancouver.com catherinebarr.com • cbarr@westvancouver.com

Actor Kiefer Sutherland, known for movies like Stand by Me, A Few Good Men and more, walking the red carpet at Whistler Film Festival. Photo provided by Whistler Film Festival. Three cheers to these beautiful power ladies from Jive PR. Celebrating 10 successful years in the biz are Lindsay Nahmiache, left, and Lara Taylor.

Seen at the Characters 30th anniversary party are Justin Auty, left, with Annie Huang, Berkley O'Sullivan and Gary Chui

Chuck Keeling, Vice President, stakeholder relations and responsible gaming, Great Canadian Gaming Corp, poses with the pretty casino ladies at the opening of the new Elements Casino in Surrey

Sisters and cousins - from left, Sienna Doman, Jennece Doman and Natasha Doman at the Circle of Care event.

Canadian actor Bruce Greenwood on stage at the Whistler Film Festival. Photo provided by Whistler Film Festival. The not-so-secret agents working behind the scenes at Characters and celebrating 30 years. From left: Jayson Marshall, Bridget Drynan, Kim Edwards, Ryan Stewart, Esther Cohen and Paul Christie

新居B 生O 活U L E VA R D 13688

You know him for Hosting his movie a night of roles in Trainspotting, magic,The entertainment Full Monty and J a celebrity mes and chefs, Bond’s The World is Not Circle of Care gala E n o u g h . A c t o rc oR -ocbhear it r s Ta m m y Carlyle on the redKerzner, carpet atleft, and Sheri the Whistler FilmDoman Festival.support this Photo provided bygreat Whistler cause. Film Festival.

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HOLLYWOOD NORTH

ollywood North — as Vancouver is sometimes known — is as active as it’s ever been. Some television series’ seasons are being renewed, new series are beginning to shoot and numerous movies are being filmed in our beautiful city and province.

The most attractive draw for producers to create here in Vancouver started as a simple but significant tax incentive. That incentive, when coupled with a favourable exchange rate, proved attractive to many southern studios. British Columbia will continue to remain popular with US filmmakers due to lower-priced labour and the aforementioned features. However, given the fluid political/ethical/moral atmosphere emerging within our neighbour to the south, “freedom” may be an even more appealing factor when choosing where movies and television series are made. Many of the online film and television publications share daily updates on what is being filmed around town. Twilight Zone, Altered Carbon, Supergirl, Arrow and Van Helsing are

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all examples of well-known and successful shows making their homes here in Vancouver. The Chilling Adventures of Sabrina is set to begin shooting its third season. The nostalgic and crowd-pleasing Beverly Hills, 90210 reunion series began shooting in North Vancouver this past month. The Haunting of Nancy Drew, starring Freddie Prinze Jr., is a drama pilot that was filmed in March of this year. It’s an impressive lineup! The city and its surroundings should comfortably remain one of the best choices for production studios. In 2019, Vancouver filmed a record-high 10 drama pilots. No other city matched this output. Chameleon-like Vancouver can easily double for many American cities and has myriad accessible landscapes and backdrops all within driving distance. We the Hollywood North! n Leeta Liepins TV Host/Co-Executive Producer: Our City Tonight TV airing Sundays at 1230pm on CityTV Instagram: @ourcitytonight, @culturebitesvancouver, @LifewithLeeta Twitter: @ourcitytonight @LifewithLeeta

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The Art of Fine Custom Home Building SEA ROCK DEVELOPMENTS is a master custom home builder of luxury homes establishing a tradition of excellence. From concept to completion we are different in the quality, artistry, and innovation we bring to every home. With top quality craftsmanship of our in-house team, access to latest technologies and materials from around the world, and creative solutions we build not just homes but lifestyles. Our commitment to the principles of quality, efficiency and integrity ensures that each home we build is a reflection of the high standard of excellence associated with Sea Rock Developments.

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