Vancouver Magazine July/August 2015 by NextHome

IT'S UMBRELLA TIME!

IT'S CANOE TIME!

BLENDER DRINKS

COTTAGES 101

Hot City in the

Vancouver’s Gone Dog Crazy! PAGE 58

JULY / AUGUST 2015

How to Unleash Your Best Summer Ever!

6 Getaways 25 Things to Taste* 39 Objects of Desire

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Plus A Star Chef Is Born

2015-06-05 11:12 AM

July 30 â&#x20AC;&#x201C; August 02, 2015 at CenturyLink Field Event Center

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VOLUME 48

NUMBER 6

JUL/AUG

F E AT U R E S

SUNNY SIDE UP 48 Daylight

Savouring Time Among our many favourite summer activities, eating and drinking rank near the top. These irresistible edibles suit the season to a T

56 Blended,

Not Stirred

If you can press an On button, you can make these refreshing, colourful cocktails

Cover: landscape (Andrew Querner); dog (Kelvin Andow). This page: Kamil Bialous

58 Hot to Trot

DOG DAYS Yuki Cripps and M, her Great Dane

Vancouverites and their canine companions strike a pose in the great outdoors

66 Roamin’ Holiday Why should New Year’s get all the resolutions? Reconnect with these classic close-to-home destinations

72 Spirited Away Pack the car: you’re heading on a road trip. In fact, make time for three, with sand, surf, and scree

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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JUL/AUG

***

“IN THIS JEWEL OF A CITY, SET AGAINST THE BLUE-GREEN VELVET OF THE COAST MOUNTAINS, THE ROAD INTO DEATH IS EASILY FOUND”

—pg. 22

THE

36 TASTE MAKER

90 PERSONAL SHOPPER

10 FROM THE EDITOR Our

Summer’s here. Keep your cool with the right accoutrements from head to toe

intrepid leader falls (literally) for a far-flung shangri-la on B.C.’s midcoast

BRIEF DISH 14 VANCOUVER LIFE The science of

summer loving, an amnesty for anticomposters, and a dense new British Properties gears up 18 BLOCK WATCH

Is image-conscious Vancouver overlooking heritageworthy houses for not being pretty enough? PG.36

20 ON THE RECORD A savvy

entrepreneur satisfies the appetites of time-crunched office drones 22 URBAN FIX

Search-and-rescue teams deal with a growing epidemic of city slickers wandering out of bounds

PG.28

With his first selfowned restaurant, a talented young chef serves up his star turn 38 BRIEFLY NOTED

Reviews of Pepper Lunch, Bao Down, and Thai Cuisine by Montri 40 DECANTER

Firing up the barbecue? Don’t think you have to uncork a bottle of red. The right white is easily up to the task

GOODS PLUS

92 MODEL CITIZEN An

actor known for doing battle lets his surroundings be the boss of his wardrobe

98 SNAP CHATTER An

array of worthy causes brought the social set out in force

94 SWEAT EQUIT Y A lifelong

athlete finds her niche on (but, ideally, not in) the water

42 FRESH SHEET

Chili threads add colour and surprising punch to a wide range of dishes

28 THE ESSENTIALS

Summer means big entertainment: music, theatre, fireworks, and more

Va n m a g .co m For more ways to heat up summer, from chefly skewer recipes to beer recommendations PG.89 PG.94

Food: Luis Valdizon; paddleboarding: John Sinal; Alexander Ludwig: Chris Haylett

THE

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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THAI RESTAU RANT ( on Burrard)

EDITOR-IN- CHIEF

John Burns ART DIRECTOR

Paul Roelofs

Immerse yourself in the great tradition of classic and authentic Thai dining.

SENIOR EDITOR

Michael White ASSOCIATE ART DIRECTOR

Naomi MacDougall TRAVEL & STYLE EDITOR

Amanda Ross ASSISTANT ART DIRECTOR

Jenny Reed

Catering, Take-out and Delivery orders available.

EVENTS EDITOR

Fiona Morrow

Fully Licensed.

CONTRIBUTING EDITORS

Frances Bula, Christina Burridge, Mario Canseco, Petti Fong, Kerry Gold, Michael Harris, DJ Kearney, Neal McLennan, Malcolm Parry, Guy Saddy, Jim Sutherland, Timothy Taylor, Daniel Wood

Semi-Private & Private Room Booking Options.

CONTRIBUTING ARTISTS

Clinton Hussey, Evaan Kheraj, Joe McKendry (contributor illustrations), Andrew Querner, Carlo Ricci, John Sinal, Martin Tessler, Milos Tosic, Luis Valdizon

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A DIFFERENT SUMMER BLOCKBUSTER

THIS

MONTH

YES, HALL & OATES ARE PLAYING THE PNE, BUT VERSATILE AS WE ARE, WE’RE ALSO PSYCHED BY

FROM THE EDITOR

The Big Picture

OPERA WEEK AT THE VANCITY. PUCCINI, DONIZETTI, & CO. HIT THE BIG SCREEN JULY 10 TO 16. VIFF.ORG

There’s so much to see: I’m barely halfway to Alaska, and the entire mysterious north awaits. Atlin and Cassiar, the Stikine and the Spatsizi, Bear Glacier—all names I’ve dreamed of, read about

A Fine Balance i’m feeling stable (if we can be generous in defining that word) upright on the back of a paddleboard somewhere in the Broughton Archipelago, roughly across the water from the tip of Vancouver Island. But my co-paddler, a nineyear-old from Victoria named Tomi, is outmatched in both weight and incompetence, and it’s only a matter of time before gravity does its mischief and I’m spectacularly dismounting into the ocean beside a rocky outcropping our group immediately christens John’s Missing Sunglasses Island. A year ago in this space, I bemoaned how little of B.C. I’d experienced. I vowed to improve (hence this trip up Johnstone Strait), but there’s still so much to see: even now I’m barely halfway to Alaska and the entire mysterious north awaits. Atlin and Cassiar, the Stikine and the Spatsizi, Bear Glacier—all names I’ve dreamed of, read about, zoomed through on Google Earth. But not yet visited. Adventure moves slowly, I guess, though I’ve had 30 years in this province and have made time in the past few months for trips to Germany and China in their stead. Perhaps it’s behaviour that’s slow to shift. In the same editorial last year, I praised local governments for throwing themselves into the federal review process for the Trans Mountain and Northern Gateway projects. In the latter, change has come about more quickly, with Premier Christy Clark recently making good on her promise to swing an export deal for liquefied natural gas off our coast. The $36-billion deal, announced in May, goes before the legislature this fall (once Malaysia’s Petronas has okayed the numbers). That’s going to do a lot to buttress our economy, already the nation’s strongest after Alberta’s. But will it enshrine the purity of our environment? Will there still be an intact north for me to visit when I finally make it up to those parts? As our launch leaves John’s Missing Sunglasses Island, we pass pen after pen of farmed Atlantic salmon, another economic boon to the province embraced with much enthusiasm, less science. The sight gives me pause. VM

john.burns@vancouvermagazine.com

SITES TO FETE THIS SUMMER

1935 Kits Showboat launches to generations of proud parents 1945 The Cloverdale Rodeo is born; a town finds its raison d’être 1955 Reconstruction of Fort Langley, newly a National Historic Park, begins 1965 The North Shore Rescue Society opens, to the salvation of countless underprepared hikers (see pg. 22) 1975 VanDusen Botanical Garden replaces the old Shaughnessy Golf Club

Portrait: Evaan Kheraj; styling: Luisa Rino; clothing courtesy Holt Renfrew

JOHN BURNS

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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Meet the newest member of our big Italian family.

The all-new Fiat 500X is here, with four doors, seating for ďŹ ve and available all-wheel drive.

*FIAT, ABARTH and the scorpion design are registered trademarks used under license by FCA US LLC.

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VA NC O U V E R L IF E

BL OCK WAT CH

ON THE RECORD

URBAN FIX

T HE The month in politics, real estate, business & culture

THE ESSENTIALS

“Most people start this thinking they are going to rescue the person. They tell us, ‘I never thought I’d be dealing with bodies’ ” PG. 22

Don’t Go in the Water it’s an annual incident, as predictable in its appearance as ice cream trucks—if markedly less pleasant. At some point this summer, the City of Vancouver will likely shut one of our beaches due to excess E. coli. The threshold is 200 bacteria per 100 millilitres of seawater, a measurement monitored weekly by Vancouver Coastal Health at 28 locations along the waterfront. The when and where can’t be predicted, but an even bigger mystery lies in False Creek East, where last year levels rose above 5,000 for no known reasons. (Live-aboarders’ sewage is one suspect.) At that intensity, even eye splashes can lead to gastrointestinal distress. Kayakers, beware.

Jenelle Schneider/Vancouver Sun

Check before you hit the beach:

Bit.ly/1Io0XtY

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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• •

THE

BRIEF

VA N C O U V E R L I F E

Tr e n d i n g S t o r i e s

DRUNK DRIVING DRUNK BIKING

SIGN OF THE TIMES

SOCIAL EPIDEMIC -

ABERRANT BEHAVIOUR 1975

1995

2015

I DON’T REALLY VIEW TINDER AS A THREAT. IT’S JUST BASED ON LOOKS AND NOTHING ELSE. IT’S MORE LIKE A GATEWAY DRUG all.) But they’ve got nothing on Markus Frind, who started Plenty of Fish in his apartment in 2003. Still the sole owner and CEO, he was a one-man show for the first five years; now, he says in the Local matchmaker Plenty of Fish recently company’s board room on the 25th floor of a downtown office tower, announced its 100-millionth user, just another milestone on CEO Markus Frind’s the world-beater he built expects to see revenues of $100 million for journey to total world domination 2015. If that’s not cause enough for the instant nadia and greg saw happiness, the site also brought each other “we smiled, hugged, and him his wife, Annie Kanciar. (She talked for hours as if we’d known worked for him.) each other forever.” The pair first Over a dozen years, the firm met online, a story they share on has weathered many tech chalPlentyoffish.com, which brought lenges, including the proliferation them together. (Theirs is the latof smartphones and the migraest of 5,379 such happy posts.) tion to mobile. Users today log in It wasn’t long before they were (90 percent by app) “repeatedly, inseparable. “Years later, Greg pro- for very short periods of time—60 posed on our most recent vacation seconds.” They’re checking for in Jamaica. Wedding planning has profi le views and new messages. been extremely smooth and we’re Desktop use peaks around 3 p.m., looking forward to 2/20/16. Thank mobile around 6. Sex apps like you POF for introducing us and for Tinder have also altered the our amazing sun-kissed love story!” online-dating landscape, but That’s a charming tale, if unver- nothing fazes Frind. “I don’t ifiable. (This is the internet, after really view Tinder as a threat. The BUSINESS

Ones and Zeros

amount of information you can see on people is so limited; it’s just based on looks and nothing else. It caters to a different demographic. It’s more like a gateway drug.” The chief of the world’s largest dating site is responsible for the love lives of 100 million users— four million interact on any given day—who trawl through six billion page views per month. That’s a daunting volume (the entire population of B.C., looking to hook up every day) managed by a shockingly small staff: 75 employees, almost all on this one floor, writing code, eyeballing real-time metrics, ensuring good user experience. Plus Frind, who spends his days fi nding and fi xing problems. “I wrote all the metrics. I have my own dashboard. There’s always something broken or wrong or needs looking at.” With all the data a programmer could ever need, he says it’s hard to focus on individual users and their quirks: “Look at 1,000 people. The combinations become like a factorial,

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Source: X Marks the Spot: On Location With The X-Files by Louisa Gradnitzer and Todd Pittson (Arsenal Pulp Press, 1999)

a tremendous number that you can’t really rationalize. I look at it more in terms of groups of people, and you optimize for the group, not the individual.” That’s not how the users see it, of course. Mr. and Ms. Lonelyheart are removing the group in search of that special one. The dating pool will go up July 1, Frind says. “A lot of older users will sign up—high school gets out, or just younger college students, telling their single parents to sign up—then there will be more until three days after Labour Day. Then it starts to go down.” The other peak is in the winter: “You have the New Year’s resolution right after Christmas, so everyone dates until the Wednesday after Valentine’s Day, a massive surge in traffic.” It’s a pace that never falters, a well that never runs dry. “Online dating is a utility,” he says. “It’s there to help you find someone. The way that could happen may change over time, but what the product does is always the same. At the core, it’s always going to be the same.” So he tinkers away, an invisible multimillionaire in his hometown. At 37, he says he’s too young to think about legacy or philanthropy. “When you’re in your mid 30s, you don’t really think about these things. It’s like, I’m worried about the baby screaming.” Right. He and Annie have an eight-month-old daughter, the latest Plenty of Fish benefit and just one side project among several. (Cymax, an online furniture retailer, is another; he recently invested $21 million in the Burnaby-based company.) So, the natural question: when will she be allowed to have an account? “Never!” He pauses, reconsiders. “It won’t exist by then. It will all be telepathic.”—John Burns

RECYCLING

A TRASH AMNESTY THE TRUTH IS BACK OUT THERE The X-Files returns this summer to film its much-hyped reboot. Star spotters, take note. When the original show shot here (1993–’98), FBI agents Fox Mulder and Dana Scully tended to investigate these spots most often in their search for elusive alien truth: Seymour Demonstration Forest, Boundary Bay Airport, Robson Square, Mountain View Cemetery, and the Jericho Garrison. For updates, check @yvrshoots on Twitter

Food scraps are now banned from bins throughout the region. But renters and tower dwellers can relax—for now  Jill Schroder has no fears about the

large generators, like the restaurants

garbage police, as Metro Vancouver’s

and grocery stores.” As of July 1,

food-scraps ban ramps up July 1. That’s

haulers bringing in garbage from

when the “education period” ends and

those businesses will have their loads

fines begin as the region gets seri-

inspected at the landfill. No slicing open

ous about keeping organics out of the

bags yet, just an eyeball check to see

landfill. Schroder and her neighbours in

what’s showing. If it appears that more

their West End high-rise made their own

than a quarter of the load is organics,

food-scraps plan almost two years ago.

haulers will have to pay a 50-percent

They’ve reduced their garbage from

penalty on top of the normal charge

four dumpster loads a week to three and

per tonne. Over time, the proportion

hope to get down to two. They now have

of organics allowed will get smaller. It

over 180 gallons of food scraps hauled

remains to be seen how zealous Metro

away every week. “We’re so far ahead of

and city officials will get with garbage

the curve we’re not worried about fines,”

inspections. Even San Francisco, the

says Schroder, whose building has a

continent’s most committed munic-

keen “green team” that measures and

ipal-recycling enforcer, backed off

monitors for maximum compliance.

an initial proposal of $1,000 fines for

Alas, the same can’t be said for

people who put banana peels in with

everyone in the food chain. Yes, there

their broken pens. Now they just send

are signs that organics recycling is up.

out auditors to check and sternly warn.

Processors say they’re seeing more ton-

This deadline will be toughest on

nage and from a wider variety of clients.

businesses that produce some organics

Landfill operators say there’s a visible

waste, but nothing like what the big gro-

difference in what’s been showing up at

cery stores and chain restaurants gen-

the dump. But for many apartment and

erate. “A lot of people aren’t ready for

condo dwellers, there’s still a long road

the transition,” says Ian Tostenson, CEO

ahead. “This is going to take time,” says

of the B.C. Restaurant and Foodser-

David Hutniak, the CEO of LandlordBC.

vices Association. “We’re making good

“It’s all over the map out there. There

efforts, but I just don’t think we’re going

are definitely some buildings that are

to be there. A lot of small-business

extremely well organized, and they have

people, they’ve got their heads down

all the information in place and tenant

just running their businesses.”

engagement. Some are still struggling.” But those people are actually

One of the biggest challenges for these small businesses—besides logis-

okay for the moment, because Metro

tics like finding space for carts and

is saying it’s going to go slowest on

figuring out how to separate scraps

penalizing multifamily residences.

when your restaurant is in the middle of

“Their waste will be low enough that it

an office complex—is training staff and

won’t be an issue for the first year or

even customers to do this complicated

two,” says Albert Shamess, Vancou-

sorting of trash. “And now,” laments

ver’s director of waste management.

Tostenson, “we’re going into the busi-

Instead, “they’ll be trying to get the

est season.”—Frances Bula

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THE

BRIEF

VA N C O U V E R L I F E

Tr e n d i n g S t o r i e s

DE VELOPMENT

Money Trails mountain bikers aren’t the bad guys anymore. Their rehabilitation became clear last January when North Vancouver’s Tineke Kraal, 64, was charged with booby-trapping riding trails on Mount Fromme. The public backlash against her was so severe she had to go into hiding. (She faces the charge of mischief endangering a life, with a court date this December.) Wishing to avoid similar resident/recreationist clashes in neighbouring West Van, British Pacific Properties is trying to work with all affected parties as it begins the lengthy process to create Cypress Village, a residential, shopping, and restaurant destination and complete community in the Upper Lands, north of the Upper Levels Highway. BPP president Geoff Croll says it would be wrong to develop without input from mountain bikers. In part, that’s because they’ve already worked with the company to create trail systems for the vast new Rodgers Creek development adjacent. As well, they form the very demographic these new, more entry-level homes will be pitched to. “These guys are riding $8,000 bikes,” says Croll. “They are grown men, professionals.”

Alan Bardsley, who has been advocating for the West Van trail system since 2008 as a volunteer with the Upper Lands Study Review Working Group, is one such trail user. He says that people are waking up to the economic power of mountain bikers, who drive substantial revenue to the North Shore and Whistler. Riders spent $2 million on the North Shore in one four-month stretch, according to a 2006 study by the Mountain Bike Tourism Association. “The young whipper-snappers of a decade ago are now in their middle-management jobs,” agrees biker and advocate Gordon Berg, who works in software and has a master’s in environmental design. The majority of riders are in their 30s and 40s, in their prime earning years. As we drive the potential Cypress Village site, Croll points to a field overlooking Burrard Inlet. He envisions himself there in five years, sitting on a patio, having a coffee. The goal of a walkable shopping and recreation district is a shift for a developer better known for the genteel sprawl of the British Properties, but he says residents have expressed a desire for housing with mixed amenities so they don’t have to motor to Marine Drive just

THE UPPER LIMITS Development in the Upper Lands has been on the books since the District of West Vancouver’s official community plan of 1988. The 6,265 acres are contained by Cypress Provincial Park to the north, Highway 1 to the south, Highway 99 to the west, and the Capilano watershed to the east.

for a litre of milk. Says Croll: “West Vancouver is a linear community spread out across the hillside that is really inefficiently serviced with roads and everything else. So what we’re trying to do is put more density into this area to make it more livable. That’s the idea—to build a true community and not just have this single demographic of people that own big houses.” Assuming Cypress Village gets approval to move on to the public-planning process this fall, the working group studying the proposal insists development of the mountain be kept below 365 metres’ elevation. Wherever the lines are drawn, conflict between landowners and park users still looms. For now, BPP allows mountain bikers some access, but ultimately it wants to see a regulated trail system, as in North Vancouver. “They are all over the hillside, everywhere—on our property, district property, and the provincial park,” says Croll. “We put a moratorium on more mountainbike trails. We said, ‘We aren’t going to close any trails. Here are your legacy trails. It doesn’t mean you can keep them forever, but you can ride them till we find a new location for them.’ ”—Kerry Gold

Joel Spooner

A new West Van community aspires to be a British Properties for the new age, treating trail users as buyers, not interlopers

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THE

BRIEF

B L O C K WAT C H

Real Estate

SEA LEVEL

Out of the Woods While heritage activists race to preserve the sanctity of craftsmans and colonials, another trove of more diminutive homes faces extinction unopposed

need to fight for them.” It’s not just recreational heritage, she points out: agricultural, educational, and industrial built heritage fall to the wrecker’s ball, too, unmourned by a public looking for pedigrees. Earlier this year, the leaseholders of the Belcarra South cottages were successful in convincing the city of Port Moody to protect six modest buildings noteworthy for their cultural contribution. The next battleground is on Bowen Island, where the Davies Orchard cottages at Snug Cove are in jeopardy. Dearlove says their precarious status is a shame. “The

Adelaar House, Bowen Island

cottages represent escape from the big city, getting away from the busyness of Vancouver. That’s what people liked, and what they still like, about moving to Bowen Island. Those cottages are a physical representation of that history.” Islanders have struck a task force to craft for these cabins a sympathetic story.—John Burns

The leaseholders of Belcarra South (top) were successful in fi nding municipal protection from the wrecker’s ball; their Bowen Island counterparts now gear up for the same fi ght

Adelaar House: Michael Boland; Belcarra cottage: Andrea Ledingham

a generation of gabled cabins and shacks has mostly disappeared from the city. But examples of historic summer cottages still exist across the province. Some meticulously updated, others collapsing back into the mulch, they are unprotected by heritage agreements and overlooked by a conservation mindset that still values a building’s looks over its function. Karen Dearlove says that approach is shifting. “When we talk about heritage conservation and value,” the capacity planner with B.C. Heritage says, “we really try to tell people you shouldn’t judge a book by its cover. It’s not the architecture that makes something valuable.” She stresses that with today’s values-management approach to conservation, it’s the role of buildings in their community that should stand tallest. Especially with something as humble as a cottage. “It’s not about aesthetics. In some cases with such vernacular architecture, they weren’t necessarily built to be grand structures.” When municipalities focus on ticking the boxes (aesthetics, age, architect) in assessing structures, these lose out. “They’re in more danger of disappearing because they haven’t been valued in the past. That’s why people are starting to see a

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AT 95 MILLION HECTARES, B.C. OFFERS NO END OF ATTRACTIVE RURAL SITES. YET ONLY 5% IS PRIVATELY OWNED. THE REST IS SPLIT BETWEEN THE PROVINCIAL (94%) AND FEDERAL (1%) GOVERNMENTS

HOT BUYS

FIGURE ONE

TREASURE ISLANDS There will be lineups at the ferry, the Wi-Fi doesn’t always work, and the corkscrew only occasionally gets packed—yet cabin retreats like these are so transcendent, who can complain?

403 COPPER HILL LN., SHAW ISLAND, WA

US$299,000 1,448 sq. ft., 3 beds, 2 baths As the crow flies, it’s 22 kilometres from South Pender to this folksy San Juan island (connect through Anacortes), where a renovated cabin anchors five acres of shhh HARMONY ISLAND, SUNSHINE COAST

$999,000 Undeveloped If you really want to get away from it all, ditch the neighbours and buy an island, like this six-acre domain east of Desolation Sound, north of Nelson Island 260 GEORGINA POINT RD., MAYNE ISLAND

$695,000 2,900 sq. ft., 3 beds, 2 baths This two-storey home was built in 1922, but the real star is the property: 56 acres overlooking Active Pass, with zoning for both farming and five more homes

Adelaar House: Michael Boland; Belcarra cottage: Andrea Ledingham

It’s a buyer’s market for vacation properties across the country. Less interest from the U.S. has slowed competition, and increased access to listings via online realtors and services like Airbnb have only made cottages easier to find and to win. Gems in the rough are rare, of course, but here’s one pointer Rise in median price for a recreational property, 2000 to 2014 *

419%

Kelowna

ASK THE E XPERT

COTTAGE LIFE Besotted with island rhythms, you’re ready to invest. Before you buy or build that cottage, says architect Cedric Burgers, do your homework GO NATIVE

MIND THE GAP

GO BIG

PLUG AND PLAY

Rent a place on an

You might see this

The more remote

Looking ahead, con-

island for a summer

long, gorgeous

the island, the longer

sider prefab: you’ll

or a year. Spend

beach and think

it takes crews to

get just one barge

some time walking

that the property

get there. You’ll pay

taking all the pieces

around and living

is larger than it is.

either to provide

to the site in one trip.

there, and see if it’s

Everything below

accommodation or

Additional costs

the right fi t before

the high-water mark

to ferry in workers

go down; precision

you invest.

is Crown land. Hire a

every day.

goes up.—Jessica

good survey team.

Cabin Fever

Roberts-Farina

251% Vernon

62%

Penticton

* Figures courtesy Landcor Data Corporation

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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THE

BRIEF

ON THE RECORD

 PET TI FONG

Newsmakers

Order Up

RS I was in the Tacofino truck one morning around 11:30, and it was quiet, no one around. I looked up, and there were all these office Where restaurants and food trucks dread the doldrums—mid towers. I knew in half an hour we morning, when costs are still high but orders are nil—Ryan Spong were going to be lined up down the saw opportunity. With Foodee, the financier-turned-restaurateur street, but if we could get some of wants to help every office worker jump to the front of the lunch line those people in the towers to call in their order early and have them pick it up, we could clear those lineups. PETTI FONG I scarfed down my lunch PF Foodee now operates in VancouIN BRIEF at my desk, and now I feel a bad egg ver and Toronto, and is expanding Ryan Spong, 39, salad sandwich stuck in my throat. to four more cities this summer. returned to Vancouver How are you going to help me? Who should be more afraid if it’s a after his MBA led to a career in New York as RYAN SPONG We want to bring the success: traditional catering coman investment banker. best pizza, the best tacos in the city panies, or food trucks like TacoYou can thank this to your office. If you want egg salad, fino, or restaurants? co-owner for helping Tacofino expand off RS Corporate caterers can’t be all choose the best egg salad that you the Island things to all people: they have to can get. That’s what we’re about. Good food doesn’t necessarily need have every type of food. Restauto be expensive. The rise of the food- rants and food trucks have all truck scene is proof that people can these infrastructure costs. Everyget great food at a reasonable price. thing ultimately makes food more PF So, is the concept just food expensive. We’re unleashing the

trucks that deliver? RS We’ve been able to go to these amazing restaurants before they’re open for lunch, and in that hour and a half when customers haven’t arrived yet we get them to prepare the food that they’re great at making, we pick it up and deliver it, and they can still open for lunch. PF Foodee began as just one more takeout service, albeit with a swank tech interface. Why are you now targeting just corporate clients? RS We needed orders that are larger than just one or two people. PF How did the switch come about?

excess supply that’s in the restaurant business. We really see ourselves as an end-to-end provider. The service sells itself. PF Why does your business strategy involve corporate administrative assistants? RS Everything we do is aimed at making executive admins’ lives easier. The one person responsible for making everything work is the admin, yet nobody worries about the admin in the office. No one is looking out for her or him. We want admin people to look good in front of their bosses. VM

John Sinal

THE RISE OF THE FOOD-TRUCK SCENE IS PROOF THAT PEOPLE CAN GET GREAT FOOD AT A REASONABLE PRICE

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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URBAN FIX

Civic Af fairs

he graduated with his bachelor’s in math and computer science 40 years ago, doesn’t go out on that many hikes these days. He leaves the helicopter flying to the younger volunteers. Now a leadership coach and organizational consultant, he has been a key player in a criticalincident stress-management team with Emergency Management B.C. and many search teams, running sessions to help searchers cope with the shock that comes when they end up finding bodies—not just the hikers who didn’t make it, but victims of plane crashes and, especially, suicides. The bodies seem to be growing more common, perhaps because more people have decided to end their lives by going into the forest with a death wish, those “lost” hikers whose names appear briefly in news reports then abruptly disappear. “Everyone remembers their first body. Most people start this thinking they are going to rescue the person. They tell us, ‘I never thought I’d be dealing with bodies.’ ” says Miller. “We’ve lost a lot of people as volunteers. And that’s a big loss for us. It takes five years to train someone to be a good SAR member.” Surviving families also need help understanding what has happened. Loved ones, especially those not from B.C., often can’t grasp that it’s not just a question of searchers walking up a trail and looking for a couple of yards on each side until they find their cold and grateful relative huddled under a rock. robert joy called police January 2, two days after his son had texted him in the morning, saying he was going for a hike. Leon had just moved out, and his parents were trying not to intrude on his newfound independence. McMordie scoured

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the computer in Joy’s downtown apartment for clues as to where he’d gone, finding the searches for the Lynn Valley bus and the trails to Hanes Valley. After the bright, sunny days of New Year’s Eve and New Year’s Day, the weather had turned bad. Deep snow blanketed the Upper Lynn and kept falling. The teams spent over 500 hours searching the trail, trying to find anyone who had seen Joy (no one had) or looking for a sign that he had passed by. As the search continued, they discovered that his father and mother were hiking in regularly to look, walking either the four hours up from the Lynn Headwaters entrance or, in later efforts, taking the Grouse gondola to the top and then walking two hours east to get to Hanes Valley. They also ended up having to take care of friends—one set had to be rescued themselves. Robert Joy found his son in February, a few days before Chinese New Year. Leon was in a kind of cave formed by enormous boulders that was so deep and hidden that a person had to crawl in to see him lying there on his back, his face drained to white, his dark pack beside him. Searchers think he likely tried to climb the steep ascent to Grouse and then turned back, when he possibly sprained his ankle. Realizing he wouldn’t make it out that night, he must have taken shelter under the rock but didn’t leave signs that he was there. By the time his father called police to report his son missing, the boulder was covered with a blanket of white, the hole he’d crawled into invisible. It was within sight of the helipad where the search helicopter landed, over and over again, and the trail where dozens of searchers walked, calling his name into the indifferent forest. VM

Dr. Shannon humphrey, Dr. aLaStair CarrutherS & Dr. jean CarrutherS answer your questions about today’s cosmetic advances & issues

I am interested in cosmetic procedures to help enhance my appearance and maybe slow signs of aging. But I’m nervous – especially about looking unnatural. Any tips on a good place to start?

Christine L, West Vancouver

Natural-looking results are a priority for a majority of patients. And the advice that we often give is – “start with your skin”. Why? Focusing on your skin is a great way to achieve natural-looking outcomes with maximum impact. It’s also a great solution for someone on a limited budget. And you have to do it anyway! If you decide to take steps to fill wrinkles or folds but your skin is still lackluster, you won’t be nearly as happy with the results. So, the first step is to talk to your dermatologist. He or she will help you assess your skin tone/coloration – do you have red or brown spots? You will also look at overall skin radiance – healthy, youthful skin has a natural sheen to it. Finally, you can discuss any imperfections you want to focus on (pore size, blood vessels, bumps, etc.) A skin enhancement plan might be anything from starting with the basics (wearing sunscreen everyday!), to switching to a doctorrecommended, evidence-based anti-aging skincare regimen, to even something more comprehensive that includes a complexion-enhancing, energy-based treatment (like photorejuvenation or Clear & Brilliant). Taking steps to get youthful-looking skin with even tone and texture and improved radiance is an effective, and relatively simple, way to enhance your overall appearance. Book an appointment today to find out how to achieve the best results for your skin. – Shannon Humphrey, frcpc – Alastair Carruthers, frcpc – Jean Carruthers, frcsc

Suite 820-943 West Broadway, Vancouver, BC 604.714.0222 reception@carruthers-humphrey.com www.carruthers-humphrey.com J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

CarruthersJULAUG15TTV_sc.indd 1 UrbanFix.FINAL.indd 27

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STILL CRAZY THESE DAYS, IT SEEMS

THE

SUMMER MUSIC FESTS COME AND GO LIKE SO MANY JUNEBUGS. NAMASTE, THEN, FOLK

BRIEF

THE ESSENTIALS

FEST, FOR DRUM-CIRCLING YOUR WAY INTO A 38TH EDITION THIS YEAR

S t u f f You Should Do

F E S T I VA L S

STRAWBERRY FIELDS FOREVER Music fests fill outdoor venues all summer, all over

TOP BILLING

PEMBERTON

SQUAMISH

FOLK FEST

JULY 16 TO 19 PEMBERTONMUSICFESTIVAL.COM

AUG. 7 TO 9 SQUAMISHFESTIVAL.COM

JULY 17 TO 19 THEFESTIVAL.BC.CA

Kendrick Lamar, back after

Brit boys take the top spots

Blues legend Taj Mahal,

last year’s well-received

on Friday (Sam Smith) and

guitar god and Fairport

set; Akron, Ohio, basement

Sunday (Mumford & Sons),

Convention cofounder

band turned stadium stars,

with Toronto darling Drake

Richard Thompson, and

the Black Keys; hot, hot, hot

headlining on Saturday

Minnesotan bluegrass purveyors Trampled by Turtles

Irish rocker Hozier; hip-hop grande dame Missy Elliott

DON’T MISS

INSIDE TIP

POP MUSIC

The always-arresting Tamil

Southern titans Alabama

New Zealand alt-country

tigress M.I.A. and Portland’s

Shakes, hot on the heels of

troubadour Marlon Williams,

fabulous folk combo the

their amazing sophomore

South Africa’s Bongeziwe

Decemberists. Expect great

album. The Kills will crush it

Mabandla and his urban-

things from local lads Dan

with their super-sexy indie

flecked Afro-folk, Pokey

Mangan + Blacksmith, who

rock; dreamy Juno-winning

LaFarge’s unapologetically

blew the roof off the Vogue

Bahamas are sure to chill

old-school Americana

earlier this year

things back down

For $399, you can buy an

Campers have a personal

Watch where you dance:

RV camping pass, covering

alcohol allowance of 24 cans

expect to be told off if you

up to eight ticket holders

of beer or coolers, or three

boogie in front of someone

(regular camping is $89

litres of liquor or wine

parked in a lawn chair.

each) and give yourself a

(Hippies aren’t always that

comfort upgrade

rock ’n’ roll)

 There isn’t a bigger princess in pop right now than the sweetly snooty Taylor Swift, whose prim booty shakes are about as Doris Day as they come. She may be only a little bit country nowadays, but there’s no hiding her red-state conservative appeal. In the Olivia Newton-John universe, Swift is reso-

GIRLS ON FIRE

lutely bobby socks Sandy; in contrast, Nicki Minaj

Double diva trouble

admirable aplomb. With the seal of approval from

TAYLOR SWIFT AUG. 1, BC PLACE

NICKI MINAJ AUG. 16, ROGERS ARENA

is totally the Olivia Neutron Bomb. She may have become more popster, less hardcore hip-hop, but Minaj has held on to her devil-doll insouciance with Beyoncé (indisputable queen of the mean girls), Minaj may flirt with the mainstream, but it’s always on her terms—most of which are eye-wateringly bawdy. Booty-lite or booty-ful—either way, haters gonna hate, right? Ticketmaster.com

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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

MEETINGS, CORPORATE EVENTS & WEDDINGS IN STANLEY PARK Hold your event amid the trees, the beauty and the bushy-tailed residents of Stanley Park and choose from four distinctive venues including The Lord Stanley Ballroom, The Tea Room, Stanley’s Bar & Grill and The Pavilion Park Lawn. For intimate afairs or gatherings up to 500 people, you’ll fnd event perfection, at the elegantly renovated Stanley Park Pavilion.

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2015-05-20 10:28 AM

THE

BRIEF

THE ESSENTIALS

S t u f f You Should Do

FUN

S P E C TA C L E

Demolition Derby

SPRITE VS. SPRITE JULY 22, ORPHEUM THEATRE

HELLO KITTY SUPERCUTE FRIENDSHIP FESTIVAL JULY 17 TO 19, PNE

 Every cultural group today puzzles over the challenge of attracting new, young

CELEBRATION OF LIGHT

DEIGHTON CUP

POKEMON: SYMPHONIC EVOLUTIONS

Fireballs or fillies—which speed are you?

Japanese exports dance! And sing! And fight!

DETAILS The hoi polloi turns out for this annual fireworks competition, this year July 25 (China) and 29 (Brazil), and August 1 (Canada).

attendees. The Vancouver Symphony Orchestra takes that quest to its ultimate

DO Arrive early to anywhere

expression by welcoming the interna-

with a clear view of English Bay; bring patch-staking blankets and fi xings for an all-day barbecue. Better still, score an invitation to someone’s patio party.

tionally touring Pokémon: Symphonic Evolutions. Where Peter and the Wolf cultivated orchestral interest in the young, PSE screens footage from the Nintendo/ card game of, say, the crashing battles of

DETAILS Socialites and the monied young strut their stuff at this annual day at the races, July 25 at Hastings Racecourse. DO The object here is to see and be seen, and that means careful forethought on the finery. Fascinators are de rigueur; a top hat would not be outré. Think Ascot, the Royal Family, and the movies of Preston Sturges. Warning: you will be judged.

Squirtle versus Charmander alongside live accompaniment in order to wring from the crowd every plangent emotion. Meanwhile, full fantasy immersion of a more feminine stripe occurs with the PNE’s

DON’T Expect to be able to park anywhere close to the action. Stand up during, to film.

Hello Kitty Supercute Friendship Festival. Hello Kitty began life as a merchandise logo

UPGRADE Guarantee clear

and, to this day, she hides her true thoughts

views by buying tickets to one of the viewing areas: all-ages bleachers at the beach ($47.25); the VIP Clearly Spectacle Lounge, with flush toilets and a cash bar (two drinks and appies included, $138.70); Keg Lounge atop the bathhouse roof, with live music (19+, two drinks and food included, $169.55).

behind sphinxlike smiling eyes (she has no mouth) and the iconic (ever-growing) hair bow. At the friendship festival, participants can receive temporary tattoos, listen to HK characters “in concert” (quotation marks theirs), dance, and browse related fashion, art, artifacts, and origami. The PNE has no problem attracting the young, so perhaps the festival’s greatest boon is the opposite:

UPGRADE You may think $35 for general admission is posh enough, but remember, this is a fundraiser (Variety Children’s Charity), so be conspicuous in your consumption. Various levels of VIP ($75 to $150 for single tickets; $2,950 for a suite that holds 30) are available, with access to champagne suites and more. MORE Deightoncup.com

to return adults to a more innocent world,

DON’T Assume that because this is Vancouver, board shorts and flip-flops will do just fine.

where they can park their troubles and—

MORE Ticketleader.ca,

blink, blink—be happy. Supercute!

Hondacelebrationoflight.com

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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BLESSED GODSPELL AND JESUS CHRIST SUPERSTAR WERE SPRINGBOARDS TO MASSIVE SUCCESS FOR THEIR CREATORS: STEPHEN SCHWARTZ (PIPPIN, WICKED) AND ANDREW LLOYD WEBBER/TIM RICE (EVITA, CATS, THE PHANTOM OF THE OPERA), RESPECTIVELY. JOHN WATERS PURSUES HIS OUTSIDER LIFE IN BALTIMORE

T H E AT R E

IS NOTHING SACRED? A trio of evergreen musicals proves that God is in the details GODSPELL TO AUG. 1, GRANVILLE ISLAND STAGE JESUS CHRIST SUPERSTAR AUG. 6 TO 23, WATERFRONT THEATRE HAIRSPRAY JULY 10 TO AUG. 21, MALKIN BOWL

portraying Jesus as a sort of

peace-and-love generation stood

teen idol living in a world whose

for. (Infamously, his 1972 pièce

population is inclined to spon-

de résistance, Pink Flamingos,

taneously break into song that

ends with drag performer Divine

sounds like a churchgoing Crosby,

eating dog shit.) His world-view

Stills & Nash. Not unexpectedly,

eventually softened, and in 1988

some found their avant-garde

he made Hairspray, a feel-good

expressions of reverence wholly

flick about an overweight teen in

offensive. The masses disagreed:

1960s Baltimore who fights to end

attendant soundtrack albums

racial segregation on a TV dance

and screen adaptations were

program. Adapted for Broadway

smashes, and stage revivals

as a musical in 2002, it won eight

have been virtually nonstop. The

Tony awards and made Waters,

Arts Club’s Godspell and Fighting

if only once, a paragon of family

Chance Productions’ Jesus Christ

entertainment. The dirty old man

Superstar add to their celestial

would likely smile to know Theatre

legacies this summer.

Under the Stars is presenting its

 Maybe it was because every-

Superstar premiered within

one at Woodstock looked like

months of each other in 1971:

Jesus—suddenly, at the begin-

the former off Broadway in May,

filmmaker John Waters seem-

with Oliver!) for picnicking parents

ning of the 1970s the seemingly

the latter on Broadway (follow-

ingly tried to position himself as

and their well-behaved broods.

opposed institutions of religion

ing a performance in Pittsburgh

the Antichrist. His early work was

and rock music found common

before an audience of 13,000)

not only an affront to respect-

ground in the theatre.

in October. Both take consider-

able Christian values; it was in

able liberties with the Gospels,

opposition to everything the

Godspell and Jesus Christ

At the beginning of his career,

own staging of Hairspray (in rep

REUNIONS

Golden Oldies Two bands that define the late ’70s and early ’80s are at it again CULTURE CLUB JULY 17, HARD ROCK CASINO THEATRE BLONDIE JULY 22, RIVER ROCK SHOW THEATRE

although they became familiar to their fellow New Yorkers on-stage at punk rock’s ground zero, CBGB (alongside the likes of Ramones and Patti Smith), Blondie never aspired to cult nobility. They were a pop band, worshipful of Phil Spector girl groups and the brilliant stupidity of the Archies’ “Sugar Sugar.” (Singer Debbie Harry also had some skeletons in her closet: she was already in her 30s and had tasted failure in a dippy late-’60s folk-rock group named Wind in the Willows.) Blondie became very popular in North America, but in the U.K. they were positively massive: 10 singles in the Top 10 and four platinum albums between 1977 and ’81, and Harry became perhaps the most iconic

female face in the nation since Dusty Springfield. Among her besotted British fans was young George O’Dowd, who had his own designs on pop stardom. Renaming himself Boy George, he cultivated a then-radical androgynous image and, with his group Culture Club, began achieving his dream just as Blondie’s career went into free fall. By the mid ’80s, he too had crashed and burned, but not before selling tens of millions of records and minting two karaoke mainstays, “Do You Really Want to Hurt Me” and “Karma Chameleon.” Harry has just turned 70; O’Dowd, 54. Which means it’s time for reunions (Blondie has reactivated itself many times since the ’90s) and a trawl of the casino circuit.

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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SPEAKER SERIES What does it take to engage and keep the next generation of Vancouver entrepreneurs and business leaders in our city? We invited tech entrepreneur Maura Rodgers to discuss Vancouver’s entrepreneurial scene with Power 50 honouree and B.C. Business Council President and CEO Greg D’Avignon. The conversation addressed everything from business infrastructure and legislation, to support networks for startups and the local work ethic (conclusion: we work to live). Watch the highlights at VanMag.com/MPower.

Maura Rogers and Greg D’Avignon share insights about supporting Vancouver innovation.

The panelists discuss Vancouver’s growing tech industry.

Brian Jessel BMW managing partner Jim Murray shows BMW’s electric line-up to our panelists.

Brian Jessel’s Jim Murray with Jag Dhatt of JGK Media Inc.

One of the audience members takes advantage of the experts’ Q+A session.

Guests mingle before the evening’s main event.

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15-05-29 4:46 PM

WITH GREAT POWER, COMES GREAT CONVERSATION BE A PART OF IT! The next installment of the Vancouver magazine + Brian Jessel BMW M Power Speaker Series takes place on Monday, July 6. Join SFU Chancellor and Lead Counsel of Weyerhaeuser Anne Giardini as she discusses the future of Vancouver’s society with Liberal MP candidate for Vancouver Granville Jody Wilson-Raybould.

JODY WILSON-RAYBOULD Vancouver Granville Liberal candidate

ANNE GIARDINI Lead Counsel of Weyerhaeuser

In the third installment of our speaker series, Vancouver magazine and Brian Jessel BMW have teamed up to bring select 2014 Power 50 honourees to the stage in a networking and thought leadership speakers series hosted at the luxurious Brian Jessel BMW dealership.

M POWER EVENT SCHEDULE Monday, July 6, 2015 | 6 p.m. – 8 p.m. | Brian Jessel BMW, 2311 Boundary Road, Vancouver UPCOMING EVENTS

Monday, September 14, 2015

Monday, November 2, 2015

RSVP TO WIN NOW

Register now for a chance to win tickets to this exclusive networking event. BrianJesselBMW.com/EventSeries | Seating is limited.

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TA S T E M A K ER

THE DECANTER

FRESH SHEET

T HE Hot restaurants, food trends, wines & chefs

“It was bombarded from the first day, most of those waiting in line wearing the anticipatory expression of someone grateful to have found something wholly familiar in a land far from home” PG. 38

Bubbling Up since its advent in the 1980s, bubble tea has spread from its native Taiwan and is now flooding all corners of the globe. At the forefront of the beverage’s campaign for ubiquity is Chatime, a Taipei-spawned empire that now boasts more than 1,000 locations worldwide. Curiously, Greater Vancouver—long a favoured North American launchpad for Asian food ventures—is only now receiving its first Chatime shops following rollouts in Ontario and Quebec. (Perhaps the company knew to test the waters among less savvy populations—the scores of expats here are militantly particular.) In keeping with the best bubble-tea purveyors, Chatime’s menu is intimidatingly vast. We recommend adhering to tradition: milk tea with tapioca pearls. But sip mindfully—an independent lab analysis revealed a regular-size serving to contain roughly 400 calories and 10 grams of fat. (If these things matter to you, you can request less—or no—added sugar.)

Gabriel Cabrera

CHATIME Various locations Chatime.com Caption

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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Recently Reviewed

This page: grilled octopus with fingerling potatoes; executive chef and co-owner Michael Robbins. Opposite page, clockwise from top left: shelves of knickknacks at the rear of the room; marinated pork belly; the dining room, facing W. First Ave.; black pepper/ thyme ice cream with rhubarb compote and meringue

Ready for His Close-Up On reality TV, chef Michael Robbins was dealt an early elimination. But at AnnaLena, he’s cooking like a champion by timothy taylor || photos by luis valdizon

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when michael robbins auditioned for Season 4 of Food Network’s Top Chef Canada in 2013, he stressed in his audition video that he was an “extremely competitive person”—evidently a promise of what was to come. It must have been all the more painful for him, then, that he was cut first, before even getting the chance to present a complete dish. Having eaten at Kitsilano’s Oakwood Canadian Bistro—a relaxed neighbourhood room where, at that time, Robbins was producing dishes of highvolume flavours and high-wire

technique—I was convinced his early elimination was a loss for both the judges and the show. I’m even more convinced now, following my visits to his new restaurant, AnnaLena (named for his two grandmothers, should you wonder). Robbins has described his creations here as “modern comfort food,” and this seems to bear out in the playful and welcoming space: a rec-room-chic bar, Lego light fi xtures, a Darth Vader alarm clock, casual but attentive service. But cast your eyes upward and note a crucial detail: high on a shelf, as if to say direct reference to them is no

longer required, are a copy of the Noma cookbook and all five volumes of the 2,400-page gastrotech mega-tome Modernist Cuisine. That’s your cue that dinner will likely be more modern than comfort. And while I’m usually inclined in the other direction, Robbins has nailed it. Every dish I had at AnnaLena pushed the boundaries, almost invariably in the right way. My group started with a selection of small plates. Grilled octopus was first cooked sous-vide, giving each bite a creamy tenderness alongside its background note of char. Served with fingerling

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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EAST VANCOUVER NATIVE MICHAEL ROBBINS WORKED IN THE KITCHENS AT EARLS AND JOE FORTES BEFORE TAKING A SOJOURN TO AUSTRALIA. UPON RETURNING, HE COOKED AT THE ORIGINAL GLOWBAL AND COAST. ANNALENA IS THE FIRST RESTAURANT IN WHICH HE HAS AN OWNERSHIP STAKE

potatoes, sauce gribiche, dill fronds, and lobster mayonnaise, it was an umami wow. Buttermilk fried chicken had a similar complexity: perfectly cooked thighs, combining crunch with a sharp sweetness from horseradish-maple aioli, and a fantastic finish from salt-and-vinegar chicken skins. Every time I looked up, it seemed three more orders of it were being whisked from the kitchen pass. Other small plates evoked that same approachable inventiveness. Cured tuna came with crispy fried sweetbreads, papaya salad, and puffed wild rice, all of it nestled in a lime-coconut broth with cilantro oil. It was a one-stop demonstration of what Robbins’s notion of “modern comfort” can mean. None of these plates overly genuflected to their localness—an interesting stance at this moment in culinary history—although there was a spot prawn special when I visited. The crustaceans were served whole and peeled, tossed with pickled jalapeño, black garlic, toasted sesame seeds, and nasturtium leaves. It was a neat trick to pull off, overlaying the prawns’ saline ocean flavours with earthy, peppery notes. In short, another great dish. The larger plates extended these themes. Wagyu short-rib was cooked sous-vide, then seared and served with peppercorn jus over sunchoke purée alongside peas, sunchoke chips, radish and pea shoots, and tiny potatoes carved into tinier mushroom shapes— the latter proving someone is still rocking old-school techniques back there. If there was a climax to the meal, I’d single out the pork belly. Often a gastro cliché, here it’s artful, surprising, and complexly delicious. The grilled belly, marinated for 24 hours in tamari,

THE

TICKET ANNALENA 1809 W. First Ave., 778–379–4052 HOURS 5–10:30pm (closed Mondays) PRICES Most small plates are $15 or less; a wagyu short-rib entrée aside, mains sit well under the increasingly common $30 threshold NOTES GM Jeff Parr’s short but thoughtful wine list and bar manager Kevin Brownlee’s stellar cocktails (try the Long Goodbye) encourage pulling up a stool at the bar after work

HIGH ON A SHELF, AS IF TO SAY DIRECT REFERENCE IS NO LONGER REQUIRED, IS A COPY OF THE 2,400-PAGE GASTROTECH MEGA-TOME MODERNIST CUISINE

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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B R I E F LY N O T E D

Pepper Lunch

ALEX PLOUGHMAN

5951 No. 3 Rd., Richmond, 604-285-5933

S O U S C H E F AT C H A M B A R

ALEX’S TOP SUMMER SOIREE TIPS 1. Embrace the season Take advantage of the summer months in Vancouver and use as many local fresh ingredients and produce as possible. 2. Manage your smoke Ensure your wood is dry so it doesn’t cause an undesired amount of smoke on the barbecue. 3. Check your local forecast Always plan for rain.

GREY GOOSE FINEST S A R S A PA R I L L A 1½ oz of Grey Goose Vodka ½ oz lemongrass syrup* 4 dashes of Bitter Sling Root beer & Plum bitters Topped with 4 oz of Hopping Mad Cider “Light and refreshing, perfect for an afternoon patio session,” says Chef Alex. *Please check out this recipe on VanMag.com.

ENJOY RESPONSIBLY.

 Since its founding in Japan in 1994, Pepper Lunch has expanded to more than 200 locations throughout Asia. This, its first North American outlet (a counterfeit version has been operating in northern California since 1997), was bombarded from the first day, most of those waiting in line wearing the anticipatory expression of someone grate-

is served with roasted beets and pickled mustard seeds. And in a nod—unwitting or otherwise—to the similarly personal and innovative spirit of chef David Gunawan at Farmer’s Apprentice, Robbins elects to bind the elements of the dish with oat porridge. What sounds horrifying is instead warmly comforting. Don’t skip dessert, because it’s pulled off with the same sensibility as the mains. Black pepper/thyme ice cream is superb, given textural multidimensionality with nut crumble and meringue, and a spike of acid from rhubarb compote and rhubarb gel. Salted-caramel ice cream might prove too salty for some (it was for me, at least; my son licked the plate clean), but combined with chocolate custard, sponge toffee, and lemon/bitter chocolate dust, you again get that surprising roundness in every bite. On an Australian cooking show called My Kitchen Rules, the judges like to comment on whether the dishes served have risen to the standards of a “competition dish.” For a guy who didn’t get his due in front of the cameras, Robbins is knocking out exactly that at AnnaLena, each of his creations vying for the top of the list. VM

ful to have found something wholly familiar—perhaps even nostalgic—in a land far from home. Despite ostensibly serving fast food, Pepper Lunch offers a much more sophisticated experience than a value meal hastily consumed within the shadow of the Golden Arches. A protein, rice, vegetables, and optional accompaniments are brought to your table (after you order from a counter just inside the front door) in a sizzling iron pan heated to 260° C. Mix the ingredients with chopsticks until everything is cooked to your liking, then consume the elegant mess with frenzied pleasure. A hamburger steak served with a fried egg, long beans, bean sprouts, and a “special” flavoured margarine is an assemblage of humble components that becomes more than the sum of its parts, especially when Pepper Lunch’s proprietary garlic-soy and honey-brown sauces are liberally applied. (We wanted to guzzle the latter straight from the bottle.) Salmon, chicken, a vegetarian option, and curry rice dishes swell the menu’s two-dozen-plus items, most of which are $13 or less. (An eight-ounce rib-eye meal will set you back $30.) Sated but not stuffed, one can then walk half a block to procure another of Japan’s excellent edible imports: Beard Papa cream puffs.

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Bao Down: Leah Villalobos; Montri: Jenifer Onsamer

When dining at Vancouver’s awardwinning Chambar, the menu bursts with exciting flavours and ingredients. The internationally influenced fare skips from Belgian to Colombian to French and back again, and teases taste buds with every bite. Chambar Sous Chef Alex Ploughman thrives in an environment that is always stretching its flavour muscles and credits his father for introducing him to new foods and tastes as a child. “From a young age I was able to experience many unique and interesting types of food that most people my age would not have had the opportunity to experience.”

Thai Cuisine by Montri 2585 W. Broadway, 604-221-9599  Now in his third location, Montri Rattanaraj has been serving up his

T H E U LT I M A T E

SUMMER SOIRÉE.

take on Thai to the denizens of Kits and Point Grey for almost two decades. Although he officially retired in 2006 Bao Down

Bao Down 12 Powell St., 778-379-3611

to return to his homeland, the pull back to Vancouver was too great. Last year, when the opportunity arose to take over the former Mistral spot on West Broadway, he jumped at the lease. The result is a calm and welcoming room, simply furnished, with upscale

 In a city that seemingly can never

touches such as linen napkins, good

spawn (nor ingest) enough iterations

glassware, and a well-curated wine list.

of Asian street food, the only ques-

The menu is classic Montri—which is to

tionable aspect of Gastown’s recently

say, exactly what his customers know

opened Bao Down is why no one

and love him for. Try the succulent gai-

thought to do it sooner.

yang (char-grilled chicken marinated in

The quick-service eatery from

E F F O R T L E S S LY E XCE P T I ON A L

L’ORANGE& PERRIER. 1½ parts G R E Y G O O S E L’Orange 3 parts Perrier 2 lemon wheels Leaves of basil

coconut milk and spices) or yum-nua,

industry vets (and brothers-in-law)

a fresh salad of mint-loaded beef larb.

Matthew Adolfo and Greg Edwards

(If you like things hot, be sure to ask for

specializes in myriad unconventional

the spice to be kicked up.) Vegetarians

renditions of the bao—essentially, an

are well looked after, with meat-free

Asian variant of the soft taco in which

reprisals of many of the classic stir-

a pliant, lightly sweet steamed “bun”

fries and curries.

(actually more of a disc) stands in for

It may lack the wow factor of

a tortilla. The fillings here buck tradi-

Maenam, but Thai Cuisine by Montri

tion in consistently delicious ways;

remains reassuringly familiar.

we were especially taken with Two Worlds Collide, in which a duo of pork belly (one braised and tender, the other crisp-skinned) mingles with jalapeño,

Thai Cuisine by Montri

scallions, and the Korean fermented-

Bao Down: Leah Villalobos; Montri: Jenifer Onsamer

chili condiment gochujang. Almost as addictive is the Jaws bao, starring coconut-crusted catfish and a supporting cast of kimchi tartar sauce, microgreens, and Thai vinaigrette. Located across from Maple Tree Square, Bao Down can anticipate a happy future as a must-stop for Gastown’s lunchtime hordes as well as club-goers seeking to cut their hangover off at the pass. (It’s open weekends until 2 a.m.) Baos and sides top out at $6, while more substantial “street sandwiches” are $10 to $12.

Share your extraodinary #SummerSoiree for a chance to attend the ultimate summer event in France.

GREYGOOSE.COM/SUMMER J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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THE DECANTER

 DJ KE ARNE Y

Wines Discovered

White Hot Nights

MORE WONDERFUL WHITES LA SPINETTA VERMENTINO 2012

Distinguished by Albrecht Dürer’s sublime rhino label, this Tuscan wine shows indigenous vermentino at its finest. Perfumed with white flowers, the rich stonefruit palate turns savoury and herbal, with a long, resolutely dry finish

($35)

($29.99)

Summertime barbecuing doesn’t mean you have to reach for red. The right white wine can easily stand up to flame-grilled meats it’s a warm summer night and the barbecue coals are aglow with shimmering heat. Some chops—slicked with oil and crusted with flake salt and cracked black pepper—sizzle as they hit the grill. A few turns, a perfect branding of grill marks, then a brief rest before serving. Time to pour the wine. But wait: is that white? Yes, it’s white. Let’s get out of our rut and explore beyond the obvious tried-and-true yoking of red wines with meat. Whites come in a broad range of textures and flavour profiles, offering pairing versatility that eclipses that of reds. Rules have more flex these days: as long as weight and intensity of both food and wine are balanced, any colour can work. Grilling amps up meat’s flavour by adding caramelized depth, so your choice of white needs equal potency. Oak, fruit concentration, complexity, and generous alcohol build the right kind of partner. Chardonnay with a big kiss of toasty oak and spicy flavours has the heft for pork tenderloin, while the savoury intensity and glossy texture of a white Rhône blend easily carries a juicy, charred veal chop. Richly layered gewürztraminer is magnificent paired with seared beef satay and coconut or peanut sauce. And muscular Italian whites like vermentino will hoist a moist and herby lamb chop. VM

LE VIEUX PIN AVA 2013

2015

WINE AWARDS FINALIST

BEST

CELLAR

Heady with white flower, apricot, and honeycomb scents, this Rhône-style wine is a natural-born thriller. Stonefruit flavours are suff used with the Okanagan’s sage garrigue, bringing a botanical facet to its creamy, waxy palate

DOMAINE ZINDHUMBRECHT GEWÜRZTRAMINER 2013

($28.99) From iconoclast winemaker Olivier Zind-Humbrecht, this soulful Alsatian shows delicate rose-petal aromatics, emollient texture, and unbridled flavours of citrus and stone fruit that finish dry and powerful

RODNE Y STRONG CHALK HILL CHARDONNAY 2011 ($23.49)

 Consistency is a virtue, and this beloved, reliable classic has impressed for decades. Alive with baked-apple and vanilla-flan flavours, it offers layers of succulent acidity and glorious toasty oak that lend grace and impressive force. Chalk Hill’s dusty mineral signature extends the elegant finish.

 If any Vancouver sommelier has to think deeply about the matching of white wines with grilled meat, it’s Chris McFadden of Gotham Steakhouse (615 Seymour St., 604-605-8282). He’s learned how to finesse pairings so that both protein and wine can star equally. His advice: match richness with richness, and don’t serve whites too cold.

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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DISTILLED ONCE. BECAUSE WHEN YOU START WITH THE BEST, ONCE IS ENOUGH.

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2015-04-27 3:44 9:53 PM AM 2015-04-27

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FRESH SHEET

Star Ingredient

Filaments of Fire Kick things up a notch with the subtle warmth and complex flavour of chili threads by murr ay ba ncroft

THE RECIPE

Grilled Flank Steak Salad INGREDIENTS 5 oz flank steak 2 tbsp soy sauce salt and pepper to taste pinch fi ve-spice powder 1 tbsp minced garlic, divided

250 g dry bean-thread noodles 3 tbsp vegetable oil, divided 2 tsp ginger, minced 3 tbsp lime juice 1 tbsp fish sauce 1 tsp sugar 1 tsp sesame oil 1 tsp sambal oelek (you may also use sriracha or chili oil) 2 tbsp cilantro, chopped 10 mint leaves, torn 10 Thai basil leaves, torn 2 tbsp chili threads

 Combine the soy sauce, modest salt and pepper, fi ve-spice powder, and 1 tsp minced garlic, and marinate the flank steak for a minimum of two hours (up to 18 hours). Cook the bean-thread noodles per package instructions, then drain and rinse under cold running water. Set aside. Over high heat, add 1 tbsp vegetable oil to a hot cast-iron pan and sear the steak on one side until caramelized (about two minutes). Turn and sear for another two minutes until medium-rare, or to your liking; remove from pan and allow to rest. Reduce heat to medium, wipe the pan, and add ginger, and remaining oil and garlic. Sauté for two minutes. Remove from heat and add the lime juice, fish sauce, sugar, sesame oil, and sambal oelek. Toss the mixture with the noodles. Plate and top with the beef (cut against the grain into quarter-inch slices), herbs, and chili threads. Serves four.

AROUND

TOWN In Yaletown, chili threads lend a subtle note of heat to the tuna tartare at West Oak (1035 Mainland St., 604629-8808, Westoakrestaurant.com) and atop jellyfi sh that comes as part of the seafood tower at Blue Water Cafe + Raw Bar (1095 Hamilton St., 604-688-8078, Bluewatercafe.net). Or bring them home from South China Seas Trading Co. (various locations, Southchinaseas.ca) for $4.95 per 10 grams.

Clintom Hussey

if, like me, you enjoy the mix of pain and pleasure only a capsicum can provide, you’ll love the well-balanced kick that comes from chili threads. Dried and finely sliced, they’re made from Korean red pepper and possess a medium heat with smoky, grassy notes. Traditionally used in kimchi, they’re a perfect garnish for soups, salads, and noodle dishes. Try toasting them briefly in a hot pan to coax out their fragrant goodness. David Wong, Earls product development chef, uses them in the restaurant’s popular kung pao noodle bowl, and at home in this simple but flavourful recipe. VM

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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SPONSORED REPORT

Summer Dining Destinations

It’s patio season! Cavino – Coffee by Day, Wine by Night® Bistro Wine Bar offers Vancouver’s best “outdoor living room” patio and a West Coast menu including sharing plates, appies and entrees. Open daily at 3:30pm. Happy Hour from 3:30-5:30pm.

This summer come sit back and relax on Granville Street’s only rooftop patio. Open Wednesday through Saturday from 3-11pm, serving food fresh off the grill. Located above The Roadhouse on the corner of Granville and Smithe.

1234 Hornby Street (Located Next to the Residence Inn® by Marriott Vancouver Downtown) For group bookings, call: 604.601.5250

Gold | Best New Restaurant Gold | Best Design 24th Annual Vancouver Magazine Restaurant Awards 670 Smithe Street @ Granville roadhousevan.com

Canada’s Top 10 Best New Restaurants 2014

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Daily Dinner | 5:00pm - 12:00pm Weekend Brunch | 10:00am - 2:00pm

8811 River Road, Richmond 1866.748.3718 riverrock.com/curve

“The most exciting dining experience in the city” - Vancouver magazine

120 West Hastings Street, Gastown 604.687.6880 | wildebeest.ca

Fresh Seafood, Exquisite Wines, Happy Hour

Gold | Best West Side Restaurant 2015 Open Daily | 11:30am - 10:00pm

Curve at River Rock Casino Resort boasts a stunning setting and sophisticated ambience, its gorgeous patio is a real hidden gem of Richmond. Sit back, relax and take in the views of the Fraser River with a casual dinner and drinks.

5395 West Boulevard, Kerrisdale 604.267.7499 | bufala.ca

Saturday & Sunday Brunch, Patio, Private Room Available

2423 Marine Drive, West Vancouver 604.922.1155 | feastdining.ca

15-06-01 10:17 AM

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Zero Minutes to Lakeside Living

THATâ&#x20AC;&#x2122;S THE BEAUTY OF LAKESTONE Whether you prefer to hit the trails, paddle on the lake, or watch a glorious sunset from The Lake Club deck, the good life is right outside your door. Revel in the lakefront paradise, and love the convenience of being just minutes away from downtown and the Kelowna airport.

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LakestoneJA15FP_lt.indd 1 VANCOUVER MAGAZINE

2015-05-29 4:55 PM

OUR HERITAGE PACKAGING CELEBRATES 171 YEARS OF DEDICATION TO CRAFTSMANSHIP AND BREWING TRADITION.

pilsnerurquell.com

Cover Story

Bird Watching

SUNNY SIDE UP * a ja mboree of cool treats, suave slushies, walkies!, hot-weather gear, ripping up the north shore, ca noodling on the pitt, t wo birdâ&#x20AC;&#x2122;s-eye views, a n isl a nd idyll, & love a mong the vines

Despite its stereotype as a land of rain and grey, Vancouver achieves its fullest, most authentic expression in summer. From great food and drink to the great outdoors, on the following pages we celebrate the best of everything our city offers in this brief, precious season*

J U LY/A U G U S T 2 0 1 5 | VA N C O U V E R M A G A Z I N E

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SUNNY SIDE UP

DAYLIGHTSAV

Some foodstuffs simply taste better in summer. We surveyed a selection of insatiable gourmands to find 25 local treats they reach for when the mercury starts to rise photogr aphs by miloš toši´ c

RAJIO BAR SKEWERS

preparation—little fillets, not cubes— and the addition of $1.50 TO $1.90 crunchy chayote, The Kingyo restaurant group’s homage sweet lychee, bracing mint, and to all things Osaka focuses on kushikat- jalapeño turn this su: the skewering of into a wonderfully complex take on a seemingly anything edible (from octopus classic starter. balls to Camembert) Cuchillo 261 Powell St., and deep-frying it. 604-559-7585. Here skewers are Cuchillo.ca served with a communal dipping jug full of umami-heavy MATCHA tonkatsu sauce (and PARFAIT an admonition never $6.70 to double-dip). Go We’ve long been at a loss as to how for the Kurobuta we might describe pork sausage. the diminutive Rajio Public House Shishinori, tucked 3763 W. 10th Ave., 604-558-1679. Rajio- beneath the Home Depot near the publichouse.com bustling Cambie/ Broadway interLOIS LAKE section. Its wildly STEELHEAD inventive pan-Asian CEVICHE menu reaches its $13 peak with this hilariThe delicate flesh ously overappointof the sea-run trout ed confection of isn’t an obvious matcha soft-serve, choice for a nearmochi balls, fruit, raw dish, but the

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AVOURING TIME Pocky, and oh-somuch more. Shishinori 2328 Cambie St., 778-737-1981

GRILLED THAI SAUSAGE AND CRISPY RICE SALAD $12

Chef Angus An’s signature riff on traditional Thai yam naem khao tod. The house-fermented sausage, redolent of garlic and chilies, is tossed with cilantro, lemongrass, fried shallots, and crunchy curried rice puffs, delivering incredible depth of flavour and off-thecharts umami. Maenam 1938 W. Fourth Ave., 604-730-5579. Maenam.ca

DUNGENESS CRAB PRICE VARIES

It’s hard to think of a more iconic West Coast summertime scenario than digging into sweet, cold Dungeness crab. Call ahead and the Fish Counter team will do the full prep for you. (Tip:

the house saffron aioli or classic redwine mignonette makes a perfect dipping sauce.) The Fish Counter 3825 Main St., 604-876-3474. Thefishcounter.com

REVOLVER COLD BREW $3.50

Vancouver’s most endearingly obsessive coffee dorks devote as much attention to their seasonal cold-brew concentrate as they do to their madeto-order espresso drinks. The result of 12 hours of brewing, the heady, complex elixir is bottled immediately. Enjoy it neat over ice or lightly diluted with milk. Revolver Coffee 325 Cambie St., 604-558-4444. Revolvercoffee.ca

BUN CHA NOODLE SOUP $8

Light and refreshing, this North Vietnamese soup comes with vermicelli bundled in a basket stuffed with

fresh lemon, mint, and cilantro—just help yourself. Ladle out the clear sweetand-sour fi sh broth, bobbing with tender pork balls and smoky grilled belly. Season with salty nuoc cham and chili-infused rice vinegar. Bliss. Mr. Red Café 2234 E. Hastings St., 604-710-9515

beautifully fried cod is piled onto crusty bread with pickled cabbage, fresh lettuce and tomato, and a slick of smoked-chili tartar sauce. Eat this, Jared. El Camino’s 3250 Main St., 604-875-6246. Elcaminos.ca

JAWS BAO $5

FRIED BAJA COD BOCADILLO $8.50

The banh mi has long proven that North America has failed miserably in terms of its submarine-sandwich ingenuity. Latin America’s variation, the bocadillo, is another pin in our balloon. At El Camino’s,

Thanks to Gastown’s newest dispenser of hifalutin fast food, our current addiction is the bao, described elsewhere in this issue as the Asian equivalent of the soft taco (see pg. 36). Especially good (and especially summer-appropriate) is this iteration, with

J U LY/A U G U S T 2 0 1 5 | VA N C O U V E R M A G A Z I N E

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SUNNY SIDE UP

THE TEXTURE IS A FISTFUL OF CHILDHOOD, BUT THE FLAVOUR IS GROWN-UP DECADENCE

coconut-crusted catfi sh, cabbage, microgreens, and the acidic kick of kimchi tartar sauce. Bao Down 12 Powell St., 778-379-3611. Baodown.ninja

COLD NOODLE SALAD $11.95

When the weather’s hot enough to make hipsters doff their toques, Harvest’s specials board invariably features a refreshing cold noodle salad. Whether with soba, rice, or glass noodles, each slurptastic bowl includes a rotating selection of local ingredients accented by Japanese-inspired elements such as shiso, smoked tofu, and umeboshi vinaigrette. Harvest Community Foods 243 Union St.,

604-682-8851. Harvestunion.ca

PUPUSA PLATTER $10

Locally, the addictive cuisine of El Salvador could rarely be found beyond the Drive until the Guanaco truck began roaming our streets. Yes, that is an actual Salvadoran matriarch tending the mobile kitchen; watch her make your pupusa—a thick corn tortilla stuffed with your choice of fillings (one word: chorizo)—and serve it alongside revelatory cassava fries and a palatecleansing slaw. Guanaco Location via @guanacotruck

POTATO BUNS

superior sandwich bun. Earthy-tasting and pillowy-soft, these mini buns (from local company La Baguette et L’Échalote) come parbaked, which allows you to pop them into an oven or onto a barbecue and customize the texture: springy (to soak up the juices of pulled pork) or crusty (for, say, a burger with grilled tomatillo slices). At specialty grocers, including Whole Foods (Wholefoodsmarket.com)

its signature grape, Don Triggs’s new Culmina winery makes a forceful case for grüner veltliner. The Austrian grape may be little-known here, but this bottle, with its explosion of white pepper and lime peel, may just turn gru-vee (the grape’s terrible nickname) into the next big thing. Culmina winery Culmina.ca

MS. MARY’S CHOCOLATE CHIP COOKIE $3.50

CULMINA UNICUS

$5.69/12-PACK

$25

Summertime grilling calls for a

As the Okanagan struggles to find

The texture is a fi stful of childhood, but the fl avour is grown-up decadence, thanks

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We preserve and protect the true artisanship of old-world handcrafted gelato and authentic Napoletana pizza. As International and Italian gelato Champions we believe you deserve the best of Italy.

SUNNY SIDE UP

to brown butter infused with generous cinnamon and cardamom. All together, this sweet dazzler—named for the owner of the kitchen where it was developed— puts your standard Toll House in the shade. Match it with a Finnish pulla made from the same sweet base. Liberty Bakery 3699 Main St., 604-709-9999. Facebook.com/ Libertyyvr

MUL NAENGMYUN $9

A classic Korean dish: delicate buckwheat noodles served in an icy, clear beef broth sweetened with Asian pear and topped with cucumber, pickled radish, a thin slice of brisket,

and a hard-boiled egg. Add a dab of hot mustard for a refreshing yet nourishing meal. Royal Seoul House 1215 W. Broadway, 604-739-9001. Royalseoulhouse.com

HALLOUMI MEZZE $10

Halloumi is, without exaggeration, a miracle: nicely yielding to the bite, mild but not meek, the Cypriot cheese can be applied directly to a grill and emerges fi rm, golden, and gloriously crusted. Nuba serves it (at dinner only) with tomato, mint, and a pomegranate-nut dressing, providing a perfect acidic contrast. Nuba Various locations. Nuba.ca

DE LA LOUISIANE $12

There are few places we would select to escape summer’s unforgiving heat over the civilized environs of Coal Harbour’s Tableau. And our preferred order is this underrecognized cocktail from New Orleans: rye, sweet vermouth, Bénédictine, absinthe, and Peychaud’s bitters. Like a herbaceous Manhattan—very adult, very strong, very delicious. Tableau Bar Bistro 1181 Melville St., 604-639-8692. Tableaubarbistro.com

JERK FISH DUO $20

Hot weather compels some of us to playfully challenge our tolerance for

spice, and this dish was created for such creatures. The clean, sweet fl avour of snapper and prawns is made to do battle with Caribbean jerk seasoning whose aggressiveness is, to our taste buds, blissful. Amp it up even more with some pepper sauce, then douse the fl ames with a house daiquiri. Calabash Bistro 428 Carrall St., 604-568-5882. Calabashbistro.com

“BOOZE IT UP” OVALTINE MILKSHAKE $7.75

This ain’t your grandma’s malted milk. Chocolate Malt-fl avoured Ovaltine is teamed with vanilla ice cream and Jim Beam for a thick,

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SUNNY

THIS BURGER IS A MODEL OF LESS-IS-MORE VIRTUE: TWO PATTIES, AMERICAN CHEESE, AND THE BASIC CONDIMENTS

SIDE UP

creamy shake that will curl your sandals. The malt-onmalt combination pops the bourbon’s spicy vanilla and sweet caramel notes for a surprisingly strong kick. Ovaltine Café 251 E. Hastings St., 604-685-7021. Ovaltinecafe.com

AMERICAN CLASSIC BURGER $9.95

You can have too much of a good thing—to wit, the “extreme” burgers with which the likes of Guy Fieri have been having an indelicate (and potentially fatal) bromance for the past several years. This is a model of lessis-more virtue: two patties (organic), American cheese, and the basic condiments tradition prescribes. The Cannibal Café

1818 Commercial Dr., 604-558-4199. Cannibalcafe.ca

LONG TABLE DISTILLERY CUCUMBER GIN $49.99

Cucumber doesn’t come cooler than as a mellow botanical in this awardwinning gin from the local micro-distillery. Spiced with juniper and crisply herbal, it’s best neat over ice, or in a G&T with lime and a slice or two of cuke. Long Table Distillery 1451 Hornby St., 604266-0177. Longtabledistillery.com

of KFC.) Thanks to Score for upping the ante with its Bucket o’ Chicken. Pieces of freerange bird are marinated in “mango fi re” hot sauce, crisped to perfection, and served on a wooden platter crowded with kale-and-cabbage coleslaw, fries, mac ’n’ cheese, warm jalapeño corn bread, and spicy dipping sauce. Score on Davie 1262 Davie St., 604-632-1646. Scoreondavie.com

RARE BEEF SALAD $14 .95

BUCKET O’ CHICKEN $25 TO $40

Fried chicken is deeply nostalgic, no matter where you grew up. (Ah, those nights when your parents parked you in front of the TV with a box

Thin slices of fl ank are massaged with freshly squeezed lime for this tender Cambodian rarity. A riot of fragrant herbs—mint, Thai basil, sawtooth, coriander, and shiso—mingle with lemongrass,

bell peppers, red onion, and peanuts in a funky citrus fi sh sauce. Arrive early, though—it sells out quickly. Angkor Restaurant 4884 Victoria Dr., 604-568-0770

BLACK FOREST CAKE FROM $3 4

Thomas Haas is a native of Germany’s Black Forest region—and it shows. His version of the eponymous confection is a sublime maelstrom of chocolate, sachertote, kirsch, Bavarian cream, and ripe Okanagan cherries. Only available during local cherry season (July to October), but its fleeting availability only adds to its ir-

resistible allure. Thomas Haas Various locations. Thomashaas.com

JARRITOS TAMARIND SODA $1.79

Mexico’s most popular domestic soft-drink brand was the first in its homeland to create a soda from the pulp of tamarind pods. Its ingredient profile is impressively brief (including cane sugar and natural flavour) and its taste neither too sweet nor too tart. A home experiment revealed it plays very well with vodka or London dry gin, too. At specialty grocers, including Dollar Grocers (2210 Commercial Dr., 604-255-9933) VM

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SPONSORED REPORT

Summer City Guide 2015

Explore Vancouver and discover its many adventures and activities. BARD ON THE BEACH SHAKESPEARE FESTIVAL

The Comedy of Errors, 2015

June 4 to September 26 Four entertaining productions staged in modern theatre tents in a spectacular waterfront setting. 2015 Season – The Comedy of Errors, King Lear, Love’s Labour’s Lost, and Shakespeare’s Rebel by C.C. Humphreys. Reserved Seating - Tickets from $26 Bard Box Office: 604-739-0559 Festival details: bardonthebeach.org

Waterfront Cinema at Canada Place Waterfront Zumba® at Canada Place

PLAYLAND Open until September 20 Come out to Playland for a full day of fun! A Playland PlayPass gives you access to over 30 rides and attractions including the historic Wooden Roller Coaster, Atmosfear, and new this year, the extreme thrill ride, The Beast! Plus Crazy Beach Party is back in a new location. Playland also features Kids Playce, an area with rides and attractions for children aged 2-10. pne.ca

WATEFRONT CINEMA AND WATERFRONT ZUMBA® AT CANADA PLACE Free outdoor fun in the heart of Vancouver’s harbour! Waterfront Cinema - Thursdays* at dusk, beginning July 9. Watch a movie under the stars, featuring great Canadian talent! Bring a blanket or lawn chair. Popcorn and beverages available for purchase. Waterfront Zumba® - Mondays* at 5:30 p.m. beginning July 6. No dance experience or partner required. No class August 3. *Cancelled in the case of rain.

Details/movie listings: www.canadaplace.ca

THEATRE UNDER THE STARS Vancouver’s beloved summer tradition returns July 10 - August 22, 2015 with a pair of irresistibly fun musicals Hairspray and Oliver! Taking place at The Malkin Bowl amidst Stanley Park’s serene outdoor beauty, Theatre Under the Stars has been filling summer nights with joyful song & dance since 1940! Tickets On Sale Now! Online at: tuts.ca Or by phone at: 1-877-840-0457

THE FAIR AT THE PNE MOA Heaven, Hell and Somewhere In Between: Portuguese Popular Art On view at the Museum of Anthropology through October 12, 2015 moa.ubc.ca @moa_ubc #visitMOA

Your city, delivered

August 22 to September 7 This year’s Fair at the PNE is full of returning favourites like SuperDogs and many shows and attractions that will be here one year only, such as The Broadway Musical, Peter Pan, over 35 new nightly concert acts, The Beatles Memorabilia Exhibition, Superhero Discovery Centre and Dinosaurs Alive! A Jurassic Experience. See this year’s exciting lineup of shows, attractions, food, and rides at pne.ca.

Sign up for our three-times-a-week Vancouver Insider, packed with summer activities, dining scoops, shopping tips and exclusive invites. Sign up at VanMag.com!

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SUNNY SIDE UP

Got a mixer? Then you have all you need to make these summer-ready cocktails from a trio of top city bartenders we’ll be blunt: the whirr of a vitamix is not a promising sound when it comes from behind a bar. It usually means the bartender is a major Tom Cruise acolyte who’s done some time on the Riviera Maya circuit and likes drinks that are “fun.” But that doesn’t mean that, in the hands of a master, a blender can’t take the edge off summer’s heat as well as pulse up a seriously tasty cocktail. To wit: exhibits A, B, and C, from three of Vancouver’s finest. VM

st yled a nd photogr aphed by gabriel cabrer a

Unbroken Mooncalf

Oaxacan Hitchhiker

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NOT STIRRED Oaxacan Hitchhiker By Keenan Hood The Keefer Bar 135 Keefer St., 604-688-1961

Unbroken Mooncalf

By Derek Granton Bao Bei Chinese Brasserie 163 Keefer St., 604-688-0876 2 oz Appleton rum ½ oz lime juice

By Shea Hogan The Shameful Tiki Room 4362 Main St., 604-999-5684

¾ oz palm-sugar syrup (or simple syrup)

¾ oz chocolate liqueur

2½ oz Wild Turkey bourbon

dash of amaretto

¾ oz lemon juice

1 oz lemon juice

scoop of ice

1 bar spoon Pernod

1 oz Giffard Ananas (pineapple liqueur)

Put everything except the and whirr. While the machine

Toss everything into a Magic

1⁄3 cup strawberries, stemmed and sliced

Bullet or blender, give it a

¼ cup banana, sliced

the drink is thick but still

grind, and pour into a cock-

1 cup ice

pourable. Transfer to a large

tail glass. Garnish with a

Blend until smooth, pour into

glass. Garnish with a float

jalapeño slice and optional

a tall glass, and insert a straw

of amaretto and the slice of

fennel stem.

and cocktail umbrella.

pineapple.

1½ oz Los Siete Misterios Espadin mezcal ¾ oz yellow Chartreuse

shaving of jalapeño handful of ice

Piña Colada

2 oz coconut cream 1 large wedge fresh pineapple

amaretto into a good blender is running, add more ice until

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SUNNY SIDE UP

HOT TO

TROT For this cast of urban owners, long hot days lift pet walking from chore to joy. Ah, the dog days photos by k a mil bialous text by jen ni elliott

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Andrew Richardson & Lucy EXECUTIVE CHEF, CINCIN; ALASKAN MALAMUTE, 7

Trails west of Kits Beach “The life of a chef comes with its sacrifices, but Lucy provides me with the companionship to balance antisocial working hours. Some chefs go to the bar after work to relax, but my fi x is fresh air—getting home from the kitchen to find her waiting on me to go for a latenight walk.”

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Brian Jackson & Parker MANAGER, DEPARTMENT OF PLANNING, CITY OF VANCOUVER; WHEATON TERRIER, 10½

George Wainborn Park, downtown “She’s more famous than me—she’s always recognized on the seawall. Sometimes she comes with me to meet a developer or an architect; research has proven petting a dog lowers your blood pressure. We used to live in Laguna Beach, but now she’s a real city girl.”

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Cindy Charkow & Zoe PRODUCER, UNIQUE LIVES; TOY POODLE/ YORKIE, 14½

Shaughnessy “Zoe has met everyone: Whoopi Goldberg, Diane Keaton, Jamie Lee Curtis, Joan Rivers absolutely loved her; so did the Duchess of York. She’s my executive producer. She comes everywhere with me. When she can’t come to the theatre or something, she stays in her suite at the Fairmont Waterfront and watches cartoons.”

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Matías Laba & Luli WHITECAPS MIDFIELDER; BICHON/ POODLE, 4

Andy Livingstone Park, Chinatown “I bought Luli for Camila six months into our relationship. I asked my mother-in-law fi rst, though. The three of us have lived in Argentina and Toronto, but I think Luli prefers Yaletown. We would take her anywhere we move—we just love her. She sits on my knee on the plane.”

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Shandess Willett, Holden & Arbor DOGGY DAYCARE MANAGER; BERNESE MOUNTAIN DOGS, 6 & 2

Stanley Park “When I first met the Bernese mountain dog, it was an instant connection. Something about their nature resonated with me. After fi ve years of research and waiting, I welcomed my boy Holden, and it felt as though a piece of my life puzzle was complete. Four years later we brought home Arbor. If I could own 15 Berners, I would.”

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Miyoung Lee & Kimchi HOST, CBC NEWS VANCOUVER AT 11; CHIHUAHUA/ YORKIE, 8

Crescent Beach, Surrey “We actually wanted a big dog, but my mother-in-law told me about this prize breeder who accidentally let her chihuahua mate with her Yorkie. She was the size of a hamster when we first saw her; she peed on my husband’s shoe. We wanted to see if we were ready for kids—we had our first daughter exactly a year later.”

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Yuki Cripps & M DOG SHOP OWNER; GREAT DANE, 2

Kitsilano “M was a rescue through Big & Small Rescue. They brought her mother up from California, then realized she was pregnant. My store—Woof! Dog Shoppe—helped find a foster, so I met M when she was four days old. Every week I would help out with the puppies, and M worked her way into my heart. She chose us, not the other way around.”

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Mountain Biking

SIDE UP

ROAMIN’ H

it’s early friday afternoon, and barring the odd eagle and squirrel we have the west loop of the Circuit 8 trail entirely to ourselves. Nice for us, sad for everyone else because conditions are perfect: cool in the forest shade, overcast to cut glare, dry underfoot but too early in the season for dust. Joining me on these Lower Seymour Conservation Reserve trails is Jordan Drinovz of Endless Biking. As JD leads me down Bobsled (688 metres of beginner single track) he cautions there can be lineups, but if you avoid weekend and after-work crushes, you often can be just one with nature. Doctors ducking convention sessions know this, stealing a few midday hours to be guided down what are some of the continent’s great runs. Kelli Sherbinin and Darren Butler started Endless 11 years ago mostly to offer skills sessions for kids and grown-ups wanting to upgrade their chops. (Trails are difficulty-rated à la skiing/snowboarding, green circles to black diamonds, and generally grow gnarlier with altitude.) Thanks to a steady appetite from corporate visitors and wannabe athletes who’ve tried—and failed—to catch the bug from over-enthusiastic family and friends, the guiding side of the business has jumped in recent years. This is the perfect summer to check out our hills; the District of North Vancouver is just finishing a dedicated parking lot to access the trails of middle mountain Fromme. The lot opens in July, meaning you no longer have to be a root-crazed sherpa lugging gear up from side streets to access this vast playground’s drops and rails. And to select your gear and the optimal trails for your talents and courage? That’s where JD and crew come in.—John Burns

ROUTES & SHOOTS

A comprehensive, annotated map of North Shore trails with indispensable conditions and ratings is updated constantly at Trailforks.com YES IN MY BACK YARD

Vancouver’s North Shore mountains are the birthplace of freeride (unless you ask Kelowna). Shore-style riding is gravity-oriented, with riders negotiating their way over, under, and through a series of obstacles, including rocks, gaps, and ladder bridges, at skeleton-rattling speeds. ROLL ON

A number of shops on the North Shore rent and sell bikes. For links to these and ride clubs, see the North Shore Visitors Centre (Vancouversnorthshore.com) or the North Shore Mountain Bike Association (Nsmba.ca). HAPPY TRAILS

From August 7 to 16, Whistler transforms once again into the Thunderdome of freeriding with the Crankworx Whistler Freeride Mountain Bike Festival—10 days of pro and amateur races and (naturally) beer-assisted recreation. Crankworx.com/whistler

This July, the District of North Vancouver opens a 75-car parking lot and staging area to access Mount Fromme. With places to wash bikes and bods, it also offers convenient entry to 62 kilometres of trail—and, for homeowners, a welcome alternative to congested side streets

Max out your enjoyment of some of the world’s greatest freeride trails this summer with these North Shore locals’ tips

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Ask nicely and staff at Endless will take you around the secret back-alley shortcut to neighbouring Bridge Brewing, whose North Shore Pale Ale won its category in our Craft Beer Awards last month

TOP GEAR

Take a heritage minute this summer thanks to classic local jaunts by bike, canoe, and foot

Pack light with Dakineâ&#x20AC;&#x2122;s Nomad 18L Sportsman backpack ($135). Cove Bike, 1395 Main St., North Vancouver, 604-929-1918. Covebike.com

Do try this at home: the bike-themed rocks glass ($20) from Vital Industries. Goodge Place, 1523 W. Eighth Ave., 604-7141133. Goodgeplace.com

Canadian Tourism Commission (CTC)

Keep your GPS and selfie capabilities strong with this pocket-size Kate Spade portable charger ($85). Best Buy, 2220 Cambie St., 604-6384966. Bestbuy.ca

All the cool kids are down with the local Knolly Endorphin 27.5 mountain bike (from $5,000). Different Bikes, 1445 Main St., North Vancouver, 604-9294327. Differentbikes.ca

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Delta’s George C. Reifel Migratory Bird Sanctuary attracts looky-loos of both the human and avian variety. In summer, 60 species call it home

SUNNY

From atop the sanctuary’s observation tower, peer down at sandhill cranes or look to the Strait of Georgia, visible at horizon’s edge

TOP GEAR

In its seventh edition, Richard Cannings’s Birds of Southwest British Columbia ($19.95) is the only guide you’ll need to ID hundreds of sanctuary birds. Chapters.indigo.ca

WHAT TO SEE “July is the quietest month at the sanctuary because the migratory birds have flown north,” says Varri Raffan, Reifel’s manager. But an idyllic stroll can still give you access to up to 60 species of birds that live permanently there: baby ducks, plus mallard, gadwall, and Canada geese adults in their moulting phase (when old feathers are replaced and birds are grounded). EARLY TO RISE Arrive when the sanctuary opens at 9 a.m. as the birds head for tall grass once midday heat hits. HOT SPOTS At the southwest marsh, look for great blue herons, Canada geese, mallards, gadwalls, and redwinged blackbirds. Along the east dike, find small songbirds like black-capped chickadees, American robins, and barn swallows. The dike offers cool respite, while the outer walk along the west field is open to the blazing sun. (Remember to bring sunscreen.) Note the

sandhill cranes giving you a watchful eye as they nest by the observation tower. FREE LUNCH The sanctuary sells whole-wheat and crushed-corn feed (a buck a bag) for geese and ducks. To share, lay your hand flat and put some seed in the centre of your palm for best nibbling action. ON THE FLY Late summer to early fall marks the return of a range of migrant shorebirds, which gravitate to the sanctuary’s waters, islets, and mud flats. Look for greater and lesser yellow legs, western and pectoral sandpipers, and longand short-billed dowitchers.

BEST SCORES If you’re fortunate, you can add the rare sharp-tailed sandpiper to your list. Your best bet is to head to the west field at high tide to spot the sanctuary’s visiting shorebirds. (At low tide, these rare birds are too far out to see.) FOR THE BIRDS To reach the sanctuary, take Highway 99 to River Road, turn right, and continue to 5191 Robertson Rd. on Westham Island. Remember to leave pets at home; bicycles and technology with speakers are discouraged. Entry is $3 for kids, $5 for adults. Reifelbirdsanctuary.com —Jessica Roberts-Farina

PREHISTORIC TIMES The sandhill crane, a tall wader that has called the sanctuary home for 30 years, has a wingspan of two metres. Look into the beady stare of a creature 2.5 millenniums old: an unforgettable encounter with history

Don’t miss a feather with Pentax’s new AD 9x28 WP binoculars ($225): waterproof and with multicoated optics for bright, crisp views. MEC, 130 W. Broadway, 604-872-7858. Mec.ca

Crafted with natural and nontoxic ingredients, the nature spray ($13 for 250 ml) by Modern Apothecary keeps insects at bay. Pieces, 100–3580 Moncton St., Richmond, 604-271-1011. Modernapothecary.ca

The Birkenstock Arizona sandal ($285) will take you from the outer marsh to the top of the observation tower. Holt Renfrew, 737 Dunsmuir St., 604-681-3121, Holtrenfrew.com

Reifel Observation Tower: John Mitchell; crane: Larry Lamsa

Bird Watching

1.5 MILLION MIGRANTS call the George C. Reifel sanctuary home in winter months. The sanctuary, one of 92 across the country, was formally recognized in 1967, though the founder it’s named for began assembling the land in the ’20s

SIDE UP

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5 ON 5 STREETBALL | TENNIS

BEACH VOLLEYBALL | LULULEMON SUNSET YOGA

OLD SCHOOL MUSIC REVIVAL | BASELINE BISTRO | ZUMBA | WATER POLO

SAIREEN NEILSEN CERTIFIED NUTRITIONAL ADVISOR 604-813-0808 SAIREEN321@YAH0O.CA ACTIVE LIVING AND HEALTHY LIFESTYLES

Sport Physiotherapy British Columbia

www.cknw.com

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For paddle fiends, river and lake destinations abut city limits. Mild temperatures and forgiving winds make the summer months an ideal time to ship out

SUNNY

The WindFinder app ($2.89 for the pro version) is a great tool for checking conditions before packing the paddles, and finding updates en route. Windfinder.mobi

WHAT TO SEE Many round trips take about five hours, so prepare accordingly. On most of the lakes, the wind picks up around 11 a.m. and blows with (or against) you until 2 or 3 p.m. You’re likely to find sympathetic conditions until the end of September.

Canoeing

GO EARLY In high season, canoeing is very popular, and launch sites are often overcrowded.

TOP GEAR

Alouette Lake in Golden Ears park offers 34 kilometres of paddling—or a sandy strip for lolling

HOT SPOTS Alouette Lake, within Golden Ears Provincial Park, is only 13 kilometres from Vancouver. If you’re onboard for an easy and relaxing day trip, start at the lake’s boat launch and paddle your way to Gold Creek. There are several Zen beaches to visit within the park. Duration: about six hours

Pitt Lake is accessible by road through the south end, via Pitt Meadows’s paved 208th St. and the municipality’s Grant Narrows Regional Park. From there, you can travel the narrows to Widgeon Creek and paddle to Widgeon Camp Site. An hourlong hike takes you to Widgeon Falls. Duration: about two to four hours Kick it up a level by starting with Grant Narrows, then heading down to Pitt River. It’s less extreme than whitewater canoeing, but you can still experience the force of nature first-hand. Duration: about two to four hours for Widgeon Creek, five hours plus to Pitt River ROCK THE BOAT Canoes started out made of bark. Now, they’re super-lightweight, from plastic, aluminum, and fibreglass. Remember to pack safety equipment, including a

spare paddle, a whistle, a life jacket for each person, and a bailer. Check conditions with Environment Canada. SIZE MATTERS The smaller the canoe, the more manoeuvrable it is; the longer, the faster; the wider and flatter, the more stable. DO YOUR HOMEWORK Canoe Trips British Columbia: The Essential Guidebook for Novice and Intermediate Canoeists and Touring Kayakers and Trailpeak.com THE BASICS A few lessons will prime you for adventure. Ridge Wilderness Adventures (Ridgewilderness.com) offers private instruction: $250 for two to three hours. NO BARS Cell reception can be poor. Pitt Lake and Widgeon Creek are okay; the Widgeon hike and Alouette Lake are poor.—Julie Kanhnha

These Sense Bifocal sunglasses ($135) are designed to float—just in case. West Marine, 1601 W. Second Ave., 604-7304093. Canada.gillna.com

Inspired by life at the lake, the Canoe dinner plate ($20) promises to bring happy memories to your table all year. Chapters.indigo.ca Handcrafted by the country’s oldest builder, this 16-foot Hudson’s Bay Company Multistripe canoe ($7,500) is coveted worldwide. Thebay.com

Alouette Lake: GoToVan

8% OF CANADIANS HAVE HAD SEX IN A CANOE, says a 2013 Playtex survey. If you’re a member of the metre-high club, good on you. But remember that boating is the chief cause of drowning in Canada. In both cases, wear protection

SIDE UP

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KA’ANAPALI BEACH RESORT Chef Frank Pabst and Chef Gevin Utrillo hanging loose after the dinner.

ALOHA COMES TO TOWN

to M rt wo

Chef Pabst’s Grilled Albacore Tuna seasoned with Vancouver Island sea salt.

On May 20th Blue Water Cafe + Raw Bar and Chef Frank Pabst played host to Chef Gevin Utrillo of the Hyatt Regency Maui Resort & Spa. The chefs worked together to present a five-course meal to a room of local and international media, travel and food specialists, as well as some lucky Vancouver readers invited as part of our #CraveKaanapali contest.

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Vancouver magazine’s Maui Pop-Up Party

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Party-goers check out the menu for all the details.

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Guests wait in anticipation of the five delicious courses to be served.

Dinner attendees enjoy the flavourful dishes served throughout the evening.

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Mau i B r ewi n g

Contest winner Danielle Knight (left) with her guest Candice Macalino.

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Finishing touches are placed on Chef Gevin Utrillo’s Kalua Pork Croquette.

Co m p an yp

Created by the Vancouver advertising department in partnership with Blue Water Cafe, Ka’anapali Beach Resort, Hyatt Regency Maui Resort & Spa and Hawai’i Food & Wine Festival.

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SUNNY

Squamish

SIDE UP

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Gutter Credit

SPIRITED AW

Admiring the Chief from a whole other vantage point by stacey m c l achl a n

photo by paul bride

over homemade buttermilk biscuits and house-cured sausage at Fergie’s Café in Squamish, Max and I make plans. We could climb the Stawamus Chief, but we’re not really hiking types. As a couple, we prefer our outdoor adventures to be of the sit-back-andsoak-it-in variety, ideally accompanied by a stiff drink. So the Sea to Sky Gondola it is: we’ll defy gravity in style. The gondola goes up and up and up, and we are very quiet. The cars in the parking lot shrink away until they look like toys, and our little bubble floats higher and higher above the Douglas firs and dark soil. Instead of drinking in the view of Howe Sound, we look down to see if we can spot any bears, but the sole wildlife on view is hikers picking their route over the craggy rocks, stopping their climb only to rehydrate or Instagram. At the top, 885 metres above sea level, we’ve got options: we can stand on the deck near the restaurant and look at the view, or we can

Gutter Credit

The View From Up Here

From daylong bliss to weekend warrioring, there’s a sunny summer getaway for all

Overlook Squamish’s Chief from its new viewing platform

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SUNNY

TOP GEAR

Rub local brand Thera Wise’s SHO Natural Bio-Active Skin Healing ointment ($16) on any cut or burn. Well.ca

Mary Katrantzou Equipment Racer sneakers for Adidas ($170) add spring to your step. Holt Renfrew, 737 Dunsmuir St., 604-6813121. Holtrenfrew.com

Icebreaker’s Hike + Light Mini socks ($23) fi t like an airy-mesh merino glove. 2089 W. Fourth Ave., 778329-2710. Icebreaker.com

tiptoe across a suspension bridge and look at the view, or we can follow a loop trail that will lead us to places to look at the view. We choose the trail, partly to build some anticipation, but also because we overindulged in sundries from Squamish’s Black Market Cheese the night before (apparently, there is such a thing as too much brie) and a stroll will do us good. We may not be hiking types, but walking? Walking we can do. It’s almost a kilometre to the Chief Overlook viewing platform, which faces the northern part of the valley and commands a view of a popular windsurfing spot, but our pace is slowed by an older couple in matching Gore-Tex who are taking their sweet time. I’m irritated about the delay just out of habit, but really, we’re in no rush— it’s not like Mother Nature is going anywhere. We slow down, get a rhythm going, marching past Alaskan Blueberry bushes and artful tangles of branches, winding our way deeper into the woods. Mud cakes my sneakers as we follow the signs to the officially sanctioned vantage point. We walk out onto the platform, but there is no view to be viewed. It is white all around. We’re in a cloud, or in the fog, and I can barely see Max two metres in front of me, let alone the wind-surfers, jagged rock faces, and glittering canyons presumably below. Not exactly a jaw-dropping vista. But then our inadvertent hiking companions emerge from the mist behind us. “It’ll clear up

around 11,” they advise us knowingly, before disappearing again into the ether. Are they locals or wise ghosts? Either way, they’re right: a few minutes later, on cue, the clouds part, and in front of us a gorgeous scene reveals itself. A mountain pass, dappled with stubborn patches of snow; a swath of greens and blues anointing the hillside. Whitecaps kick up from the glacier-blue water, and tiny kiteboarders try to tame them, pinpoints from our perch. Stretches of bristly treetops part to unveil jags of granite and the occasional surging waterfall. Max and I are faced with certain truths, gazing upon this postcard-perfect vista: the world is big; we are small; nature is incomprehensible. The mountain air suddenly seems that much fresher. Our hearts beat just a little faster. Probably the altitude, we tell ourselves. We return by the back half of the loop trail with more spring in our step, feeling like we’ve accomplished something. (Contemplating your own minuscule role in nature’s great work is sort of an accomplishment, right?) We run across our mystical advisers once again, and they offer us a look through their binoculars at a grouse settled in a tree. I start to suspect the two of them live on top of this mountain. Then it’s down the narrow path, back to the lodge, to the big, sunny patio with a heart-stopping view of its own—the perfect spot for a cold beer and another fresh perspective on the world below.

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The Chief: GoToVan; Galiano: James Wheeler

Energize with Blackbird Food Co. & Jacobsen Salt’s granola ($20). Old Faithful, 320 W. Cordova St., 778-327-9376. Oldfaithfulshop.com

Between a rock and a hard place at the top of the Chief

Gulf Islands

FreeSteps6 slip-on metal chains ($40) for your shoes offer better traction on shale. Sportchek.ca

SIDE UP

Cast Away Time takes a holiday on Galiano Island

The Chief: GoToVan; Galiano: James Wheeler

by jesse spencer first, we stock up. sturdies bay bakery, close to the ferry dock on Galiano—the closest of the southern Gulf Islands to the mainland—is a funky little place that turns out coma-inducing cinnamon buns, pies, and bread. Of course, man does not live by bread alone. You also need chocolatealmond bark. It’s available (along with organic produce and much more) at Daystar Market. Across the road, at The Corner Store, we find chilled bottles of our favourite rosé. Off to the beach. The trail in from Bluff Road to Matthews Point, on Active Pass, takes us through salal, red cedar, Douglas fir, and a meadow of Garry oak. A stillness settles over everything. We stop to listen; certain cathedrals have this majestic, resonant silence. A pileated woodpecker’s brazen hammering

breaks the spell, and we’re on our way again. The trail ends with a steep, rope-aided zigzag path down to the quartermile-long beach—which, at low tide, is expansive, gleaming, and ours alone. We set out a simple picnic on driftwood logs. Before long, warmed by wine and sunshine, we spread our blanket on the sand and gaze up at the bald eagle soaring overhead. The afternoon stands still. Active Pass, at tidal stasis, is as smooth as glass. Not far offshore, two hefty sea lions patrol back and forth, oddly graceful creatures, as frankly curious as we are. Up the way, where the beach ends abruptly in a sheer rock face, an otter family—five in all—slips into the water as easily as we slip into reverie. Where are we? A bellowing ship’s horn has jolted us back into awareness. What time is it? The Salish Sea is now coursing through the pass, creating standing waves. The currents make it too tricky to swim. The sun has shifted lower, the salt air is cooling, and BC Ferries’ massive Coastal Celebration, bound for Vancouver Island, comes into view. Most of the passengers onboard, texting and taking selfies, fail to notice that the ship’s wake is a playground for a school of Pacific

Still and stiller where Galiano Island meets the Salish Sea

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It’s a breeze with Fresh’s Seaberry Skin Nutrition booster ($53). Sephora, 701 W. Georgia St., 778-3313942. Sephora.com

Dip a toe in with the new Venice shoes ($65) from Native. Pacific Boarder, 1793 W. Fourth Ave., 604-7347245. Pacificboarder.com

Don’t miss the ferry with the leather Komono Money Penny watch ($100). Still Life, 2315 Main St., 604-876-5659. Stilllifeboutique.com

The new Pendleton Hacienda blanket ($365) from Roots is made of pure virgin wool and cotton. 1001 Robson St., 604-683-4305. Roots.ca

Made with felt and vegtanned leather, the Greff growler carrier ($80) is a picnic staple. Walrus, 3408 Cambie St., 604-8749770. Walrushome.com

white-sided dolphins, dozens of them. Barefoot, we explore the length of the beach—rock and shellfish worn by millenniums into pebbles and sand. Oysters are cemented to the rocks. The only other footprints we find were left by a deer we didn’t notice. An owl’s haunting call filters through the trees above. Unseen forces make this island a blessed respite, a decompression chamber, a time machine back to simpler days. Hitchhikers don’t wait long. Doors are left unlocked. Strangers wave. The endlessly restorative power of nature is everywhere felt. Matthews Beach, like the island itself, refutes our notions of time. Weather and tides and ships of all sorts come and go in a lazy procession. A pod of orcas passes by, thrillingly close to shore, with the casual swagger of all apex predators. To spend a few hours here—basking like a lizard in the sun, unfettered by phones and Facebook, attuned to rhythms as old as memory—is to reconsider priorities and recharge the soul. Heading back to the dock with an hour to kill before the ferry leaves for Tsawwassen, we stop at the Hummingbird Pub for a pint, a Galiano Burger, and a taste of local culture. Every island is home to idiosyncratic types, and the pub has a few on display. The real-estate office, around the corner from the dock, attracts fantasizing visitors. (Prices are modest compared to those on the mainland.) “Most people get back on the ferry and return to reality,” says Ron Taylor, a local agent, “but some make plans to spend time here.” Indeed, some do. We did.

Stocking up at Sturdies Bay Bakery

Okanagan

TOP GEAR

In the Okanagan Valley, skip the beach in favour of a picnic among the vines

I feel like I’ve grown a kinship with the pinot grapes in our brief time together

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SUNNY SIDE UP

Here Comes the Sun A lingering moment in the Interior does the soul (and the palate) good

Canadian Tourism Commission

by neal m c len na n there are plenty of places to get fancy charcuterie in Kelowna these days, but I’m at Illichmann’s Meats, Sausages and Gourmet because I’m looking for something more sturdy and less precious as I head out of town to try to capture some sun. If the name didn’t make it clear, Illichmann’s doesn’t do precious. It’s a place where you take a number and place your order with an unsmiling frau who wraps it in old-school butcher paper and sends you on your way. I order some landjäger sausages and a few soft pretzels— both hearty enough to be thrown in a backpack and eaten with

bare hands—head back out into the warmth, and aim south. I’m taking Gordon Road, which is far enough off Okanagan Lake that by the time I hit Casorso Road and start gaining some elevation, agriculture has replaced property development as the economic driver. And while there’s no doubt that hallmarks of urbanity still pop up—I pass that shining architectural beacon, Tantalus Vineyards, with its crowded parking lot and perfectly framed vista of the lake—it’s the exception. Instead, there are apple trees, cherry trees, and, increasingly, lots and lots of vines. This is a land where the sun is more than

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TOP GEAR

Lise Watier’s new Sun Kiss ($27) lipstick provides intense colour, a matte finish, and long wear. Shoppersdrugmart.ca

Nothing says picnic like this fair-trade woven palm-leaf French Market tote/backpack ($69). Gallantandjones.com

These handcrafted leather Medusa Flat espadrilles ($80) by Lolë add sparkle to summer. Lolewomen.com

Take shade with the handwoven Bailey Brooks Panama ($190). I Love Hats, 2871 W. Broadway, 604734-4287. Ilovehats.ca

a benefit; it’s a serious necessity. I veer farther away from the lake and after a few more minutes, I hit my destination: the quaint yellow house that doubles as a tasting room for Spierhead Winery. I discovered the winery a few years ago, and while it’s not quite Mission Hill yet in terms of visitors, there are a few more cars in the parking lot this go-around. The beauty of a winery in lieu of a beach is that there’s always land at the ready. I grab my backpack full of Illichmann’s Teutonic goodness and head away from the tasting room into the rows of vines that cascade north up the hill behind the winery. As I hike between the rows—the tightly packed clusters tell me they’re pinot noir—the sun is warm but not blazing, which is ideal for both me and the grapes. Pinot grapes are fickle things: they’re literally thin-skinned, and unlike merlot, which is big south of here, they don’t like the heat. They don’t like too little sun, either—just perfect is about the only condition they’ll flourish in. And with a cool lake breeze blowing and no one else wandering the vines, I’m smack in the middle of just perfect. Later, I head back down to some picnic tables the owners

have set up beside the winery to unpack my lunch after ducking inside to buy a bottle. While everything—the sun, the breeze, the distant sliver of a lake view—screams rosé, I feel like I’ve grown a kinship with the pinot grapes from our brief time together. It helps that, at $22, Spierhead Pinot is undoubtedly one of the best bargains in the Okanagan, and dropped for a few minutes in an ice bath it’s a weather-beater, too. There’s no one around, and while it’s less than 10 kilometres distant, the bustle of Harvey Avenue seems as far away as Timbuktu as I stretch out on the bench and let the rays bounce off me. It’s more than ideal conditions—it’s just perfect. VM

With a cool lake breeze blowing and no one else wandering the vines, I’m smack in the middle of just perfect

Courtesy Spierhead Winery

With an antireflective coating and arms made of Japanese titanium, the foldable Thom Browne 806 sunglasses ($1,289) are perfect for a light summer purse. Bruce Eyewear, 219 Abbott St., 604-6628300. Bruceeyewear.com

Spierhead Winery’s bright-yellow tasting room doubles as base camp after hiking the vines

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SPONSORED REPORT

PHOTOGRAPH COURTESY OF CACTUS CLUB

VANCOUVERâ&#x20AC;&#x2122;S Preferred Restaurants

Dining options abound in our bounteous city. These preferred restaurants are bucket-list musts when it comes to enlightened local eating. Signature dishes, iconic chefs and considered rooms make these spots distinctly Vancouver experiences.

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SPONSORED REPORT

The Boathouse, English Bay

THE BOATHOUSE RESTAURANTS Various locations boathouserestaurants.ca General Manager, Darrick Wan and Regional Chef, Brent Fisher of The Boathouse Restaurants

The Boathouse Restaurants Enjoy fantastic oceanside views and exceptional West Coast Fare at The Boathouse

ince 1981, The Boathouse Restaurant has provided some of the most stunning seaside dining in the country. When the original Boathouse first opened in Coal Harbour, it prided itself on impeccable service and the highest quality seafood. Three decades later, The Boathouse has expanded to seven waterfront locations – from Port Moody to English Bay – but the goal remains the same: to give guests a true West Coast experience they’ll never forget. Executive Chef Brent Fisher has been part of the Boathouse family for 12 years, and his commitment to fresh, sustainable seafood has never wavered. “Our Culinary Philosophy is to source the absolute best-quality local ingredients with a focus on sustainability and seasonality while letting them shine with flavours from around the world fit for any palate.” At each location, diners will find Ocean Wise-certified items on the menu that guarantee environmentally responsible decisions, so they can feel comfortable in just enjoying the fresh, local ingredients. The Boathouse also features an extensive wine list with the largest selection of BC VQA wines available. The classic, mouthwatering menu is complemented by The Boathouse’s unparalleled ambiance. A staple atop The Georgia Straight’s “Best View” award (they again grabbed the top spot in 2015), each location features breathtaking ocean views that quickly remind that the West Coast is one of the most beautiful places in the world, and with most locations featuring heated and covered patios, guests can enjoy the scenery year-round. If you want to get a taste of the best that the West Coast has to offer, look no further than The Boathouse.

MENU HIGHLIGHTS

BEST OF THE CELLAR

BOATHOUSE SIGNATURE CALAMARI With tzatziki and sweet chili sauce

Chateau de Sancerre, Sancerre Blanc, France 2013

AHI TUNA TACOS In crispy wonton shells, with wasabi aioli and mango salsa

Blasted Church Hatfield’s Fuse, White Blend, VQA B.C. 2013

PACIFIC COD ’N CHIPS 3 pieces in crisp golden batter with sea-salted fries NORTHWEST SEAFOOD PASTA Wild market fish, shrimp and clams, spinach, roasted tomatoes, garlic cream with field green salad WILD MAPLE SALMON Roasted on a cedar plank, roasted potatoes, seasonal vegetables SEAFOOD CHOP CHOP SALAD Grilled wild salmon, shrimp, scallops, egg, cucumber, tomato and mustard vinaigrette GRILLED CERTIFIED ANGUS SIRLOIN 7 oz perfectly seasoned

Borrowing Owl, Pinot Gris, VQA B.C. 2013

Joie Farm Noble Blend, White Blend, VQA B.C. 2014 Laughing Stock Blind Trust, White Blend, VQA B.C. 2013 Caymus Conundrum, White Blend, Napa Valley 2013 Joie Farm, Rose, VQA B.C. 2014 Sandhill Small Lots, Viognier, VQA B.C. 2012 Jordan, Cabernet Sauvignon, Alexander Valley 2009 Caymus, Cabernet Sauvignon, Napa Valley 2013 Sandhill One Small Lots, Red Blend, VQA B.C. 2011 Laughing Stock Portfolio, Red Blend, VQA B.C. 2012 Osoyoos Larose Le Grand Vin, Red Blend, VQA B.C. 2009 Mission Hill Oculus, Red Blend, VQA B.C. 2011 Burrowing Owl, Merlot, VQA B.C. 2012 Frescobaldi Rosso Di Montalcino, Italy 2012

Coconut Pacific Cod (one of our signature dishes) pan-seared, with coconut lime, vegetables over quinoa Ahi Tuna Tacos (one of our signature dishes) in crispy wonton shells with wasabi aioli and mango salsa

Created by the Vancouver advertising department in partnership with The Boathouse Restaurants.

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PHOTOGRAPHS BY BRUCE LAW

SPONSORED REPORT

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SPONSORED REPORT

Cactus Club Cafe English Bay Interior

CACTUS CLUB CAFE Various Locations cactusclubcafe.com

Chef Rob Feenie

Cactus Club Cafe Upscale casual fine dining in a sophisticated, comfortable atmosphere

inner of Vancouver magazine’s Restaurant Awards for Best Casual Chain for eight years running, Cactus Club Cafe offers customers the best of West Coast cuisine in distinctive, inviting restaurant settings across 27 locations in B.C., Alberta and Saskatchewan. Cactus Club prides itself on offering high-end fare at price point that’s both accessible and affordable. “Cactus Club Cafe offers customers an approachable fine dining experience in a comfortable, high-energy atmosphere,” says Richard Jaffray, president and founder of Cactus Restaurants. Canada’s Iron Chef Champion Rob Feenie continues to lead the culinary team as Executive Chef, blending globally inspired cuisine with a passion for simple dishes. “We take pride in using local fresh ingredients in our global inspired menu, created by internationally renowned Chef Rob Feenie along with his talented culinary team,” says Jaffray. B.C. owned and operated for 27 years, Cactus Club shows no signs of slowing down. For the first time ever, Cactus Club is heading to the East Coast, where it will be opening its very first restaurant in Ontario in the heart of Toronto’s financial district. But this new journey across the nation doesn’t mean growth on the West Coast will end – a third waterfront location will open in Kelowna this summer and a third location will be opening in Calgary in 2016. Speaking of the West Coast, this summer, enjoy one of Vancouver’s most spectacular views at the English Bay location, which in 2014 was awarded “Best Patio” by the Where to Dine Awards – Best West Coast. Regardless of expansion and accolades, Jaffray always puts the customer experience first and foremost. “We consistently offer our guests ‘affordable luxury,’” he says. “Our guests know that, regardless of which Cactus Club they visit, they are guaranteed the same elevated experience.”

MENU HIGHLIGHTS

BEST OF THE CELLAR

APPETIZERS Ceciche Lois Lake steelhead, sustainably harvested prawns, red onions, thai basil, mint, cilantro, nuoc cham.

Blue Mountain Sparkling Brut Gold Medal Okanagan Valley, MV

Tuna Tataki Seared Ocean Wise™ Albacore, papaya slaw, pine nuts, yuzu vinaigrette, micro cilantro

Haywire Pinot Gris, Okanagan Valley, B.C. 2012 Meyer Family ‘McLean Creek Road’ Chardonnay Okanagan Falls 2013 Tantalus Pinot Noir Kelowna, B.C. 2012

Beef Carpaccio Peppercorn-crusted Canadian tenderloin, Dijon aioli, capers, grand padano

Karma Cabernet Sauvignon Paso Robles, California 2010

ENTREES Peppercorn New York Striploin 12 oz Certified Angus Beef® Striploin, pernod peppercorn demi-glace, buttered mashed potatoes, roasted asparagus

Domaine Laroche Chablis 1er Cru Les Vaudevey Burgundy France 2009

Soy Dijon Salmon Ocean Wise™ Lois Lake steelhead, whole grain barley, snap peas, shiitake mushrooms, soy butter sauce, grape tomatoes, cilantro Rob’s Lamb Medina grilled lamb chops, cauliflower, kale, raisins, pearl couscous, curry sauce, mango-mint chutney Sablefish Shiitake and shimeji mushrooms, bok choy, organic red quinoa, edamame, peking duck broth

Burrowing Owl Cabernet Franc Oliver, B.C. 2012

Rombauer Vineyards Chardonnay Napa Valley, California 2013 Lemelson Vineyards “Thea’s Selection” Pinot Noir Willamette Valley, Oregon 2012 Ridge Vineyards “Geyserville” Zinfandel Alexander Valley, California 2012 Mate Brunello di Montalcino Tuscany, Italy 2008 Mollydooker “Blue Eyed Boy” Shiraz McLaren Vale, Australia 2012

Rocket salad: Parmesan crusted chicken breast, arugula, vine tomatoes, red onion, lemon caper dressing

Created by the Vancouver advertising department in partnership with Cactus Club Cafe.

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sponsored report

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SPONSORED REPORT

Ciopinno’s kitchen

CIOPPINO'S MEDITERRANEAN GRILL & ENOTECA 1133 Hamilton Street 604.688.7466 cioppinosyaletown.com Pino Posteraro, right, with kitchen staff

Cioppino’s Mediterranean Grill & Enoteca Italian Cuisine from one of Vancouver’s Premier Chefs

ike many of the fine wines that grace their cellar, Cioppino’s Mediterranean Grill & Enoteca continues to get better with age. So it’s no surprise that over the past decade the restaurant has become synonymous with fine Italian dining not only in Vancouver, but across Canada. It’s done so by serving up delicious and memorable fare that keeps its costumers coming back for more. Perennial winner of “Best Upscale Italian” by Vancouver magazine (2015), Cioppino’s was also awarded “Restaurant of the Year” again in 2009. In addition to one of the top 10 restaurants in Canada by Maclean’s magazine, they have also been awarded 3 stars by the Where To Eat in Canada Guide, and this year earned a spot in the Where to Dine Awards. Guided by the vision of Chef Posteraro, the goal is to create personalized Italian and Mediterranean dishes using the best of local produce. This dedication to excellence has even earned Cioppino’s recognition by the Italian Government for commitment to quality Italian food and hospitality outside of Italy. Cioppino’s cellar is also a destination. With close to 45,000 bottles spanning 3,500 labels, the list has been recognized again and again as one of the best in the city. Most recently awarded a Gold honour from the 2015 Vancouver International Wine Festival, it’s a collection to make even the most distinguished of connoisseurs weak at the knees. Cult bottles from Harlan Estates and Screaming Eagle in Napa Valley sit side by side with the best of Italy and France, in addition to many wines from British Columbia’s esteemed Okanagan Valley. Whatever your taste, be it wine or food, Cioppino’s is committed to providing one of the very best dining experiences in Vancouver.

MENU HIGHLIGHTS

BEST OF THE CELLAR

“PATA NEGRA DE BELLOTA” The finest cured ham from free range Black Iberian Pig

Bryant Family “Pritchard Hill” 1992, 1993

PACIFIC OCTOPUS Very tender, Tuscan white beans, spelt, lightly spicy CALAMARI Sautéed “alla Ligure” with spinach, chick-pea, confit lemon POTATO GNOCCHI Neapolitan style, tomato sauce and mozzarella di bufala DOP PAPPARDELLE 4-hour braised veal cheeks and porcini mushrooms FRASER VALLEY DUCK 2 WAYS Dry-aged tender spit-roasted breast, confit leg pressed into a terrine GRILLED VEAL PORTERHOUSE Cooked on the bone, then sliced and served with savory herb sauce TUSCAN STYLE RIB-EYE Dry-aged triple A Alberta beef, Arugula and Parmigiano

Bryant Family 1996, 1998, 2000, 2001, 2002 Colgin “IX Estate” 2004 Colgin “Tychson Hill Vineyard” 2000 David Arthur “Meritaggio” 2003 David Arthur 2003 Ehlers Estate “1886” 2009 Grace Family “Vineyard 29” 1997 Grace Family 2008 Grace Family 2000, 2002, 2003, 2004, 2005 Château Pétrus 2000, 2001, 2003, 2005, 2006, 2007 Château Le Pin 2000 Marchese Lodovico A. “Ornellaia” 2010 25th Anniversary Marchese Lodovico A. “Ornellaia” 2000, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Marchese Lodovico A. “Ornellaia” 1990, VDT Marchese Lodovico A. “Ornellaia” 1988, VDT Tenuta Argentiera “Argentiera” 2010

Heirloom tomatoes with Dungeness crab and avocado dressing

Created by the Vancouver advertising department in partnership with Cioppino’s Mediterranean Grill & Enoteca.

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photographs by bruce law

sponsored report

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SPONSORED REPORT

Five Sails – Room with a View!

FIVE SAILS “R” Level 999 Canada Place (located in the Pan Pacifi c Hotel)

604.844.2855 fi vesails.ca Proprietors Gerry Sayers and Chef Ernst Dorfler

Five Sails

Modern classics and spectacular views in an elegant waterfront setting

MENU HIGHLIGHTS

BEST OF THE CELLAR

APPETIZERS Pan-seared Fraser Valley quail wrapped in pancetta, mousseline potato, organic herb salad and natural jus

WHITE M. Chapoutier “Invitare” Condrieu 2011, Rhone, FRA

he Billowing white sails of Canada Place mark the spot where awardFoxtrot Vineyards 2012/13, winning cuisine and AAA Four Diamond service meet in an utterly Caramelized Weathervane Naramata, B.C. CAN magical setting. Husband and wife team, Chef Ernst Dorfler and Gerry Sayers, scallops, roasted cauliflower Bouchard P&F purée, caper and almond bring years of experience to Five Sails, skillfully fusing modern, continental “Grand Cru” 2008, gremolata cuisine with European and global influences and warm, inviting hospitality to Corton-Charlemagne, Austrian-style mountain cultivate a memorable dining experience like none other. “We are able to bring Burgundy, FRA ravioli with spinach, the best of both worlds to our guests,” says Gerry, “balancing a breathtaking Shafer herbs and ricotta cheese, hotel setting with the personal touches that only come with private “Red Shoulder Ranch” 2012, hazelnut brown butter proprietorship.” This year marks the eighth anniversary of Ernst and Carneros, USA MAINS Gerry taking over sole ownership of this waterfront gem. Volcanic Hills Rosé 2012, Catch! – butter poached Dramatically situated at the luxurious Pan Pacific Hotel, the striking room West Kelowna, B.C. CAN ½ Atantic lobster, fresh catch has been custom-designed to perfectly compliment the breathtaking backdrop and caramelized scallop, RED of the inner harbour, Stanley Park and the Coast Mountains visible from the lemongrass sauce One Faith Vineyards 2012, large bay windows. A chic lounge area with elevated banquettes, contemporary perfumed with coconut, Okanagan, B.C. CAN glazed baby vegetables bar and cozy fireplace offers a relaxed atmosphere to sample from the inspired Cassini “Grand Reserve” menu, while the dining room exudes an understated elegance. Just steps from Poached Pacific halibut and Cabernet Sauvignon 2011, the new Vancouver Convention Centre, Five Sails boasts an elegant and totally shrimp mousseline, Osoyoos, B.C. CAN saffron and curry sautéed exclusive 20-seat private dining room, making it the ultimate setting for locals asparagus topped with mango, Château Calon-Ségur 1995, and visitors alike to host intimate functions or special celebrations. chorizo scented vin blanc 3éme Cru Classé, Chef Dorfler focuses his formidable attention on exciting new menu Saint-Estéphe, FRA Lemon-glazed roasted rack items each season, while honouring the classics that have cultivated a strong and loin of Alberta lamb, pavé Château Margaux 2005, loyal following. Showcasing the mastery that made him an internationally of roasted vegetables, almonds 1er Cru Classé, acclaimed Culinary Olympic World Champion, his signature mountain-style and capers, goat cheese infused Margaux, FRA mousseline potato, natural jus raviolis stuffed with spinach, herbs and ricotta then finished with a drizzle of Domaine Faiveley hazelnut brown butter harkens back to Chef Dorfler’s Austrian childhood. DESSERTS “Grand Cru” 2011, The innovative “Catch!,” a veritable cornucopia of fresh half Atlantic lobster, Echezeaux, Golden delicious warm apple caramelized Weathervane scallop and a line-caught catch of the day enrobed in Burgundy, FRA strudel and chilled apple tarte, a lemongrass sauce perfumed with coconut, displays world-class passion and homemade pistachio ice cream Flor de Pingus 2011, artistry. Sommelier Ramon Fresneda always brings impressive knowledge and Ribera del Duero, SPA The Five Sails unpretentious flair in providing optimal wine pairings from a list consistently grand marnier soufflé, homemade rum and raisin honoured with the Wine Spectator’s Award of Excellence. ice cream, crème Anglaise The gracious service and exemplary dining combined with sweeping views of ships sailing off into the setting sun against the towering Coast Mountains is an experience that may leave you grasping A Tasting of Chilled Seafood: Ahi tuna tartare, avocado and citrus; Crispy jumbo prawn wrapped in wonton, fresh basil purée; Dungeness crab salad with mango and B.C. sturgeon caviar for superlatives, but the memory will last a lifetime. Created by the Vancouver advertising department in partnership with Five Sails.

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photographs by bruce law

sponsored report

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PERSONAL SHOPPER

MODEL CITIZEN

SW E AT EQUI T Y

THE

“I love adventure and I love Vancouver because it breeds adventurous people” PG. 92

The best shops, fashion, beauty, design, travel & fitness

Costume Drama there is quite possibly no article of clothing more electrifying than the bathing suit. What other scrap of fabric has the power to elicit protests (from Pope Pius XII, 1951), inspire love (Bond girl Ursula Andress, 1962), and send legions of women into change rooms, cowering in abject fear (time immemorial)? Whether you lean toward a bikini or full-piece, off-theshoulder or thong, they’re not arguing that the suit holds power—be it for miracles (Miraclesuit.com) or subtle change (Vancouver’s Nettle’s Tale). Dive in at the city’s new Brit-based Ted Baker boutique in Pacific Centre where pretty swimsuits hail from across the Pond (Tedbaker.com).

SWIMMINGLY WELL This season, bathing suit forecasts look cool: palm fronds, flower patterns, and geometric cutouts.

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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Best Buys

Hot Town Summer in the city, looking so pretty by a ma nda ross

The new Rapha edition of Bang & Olufsen’s Beoplay H6 headphones ($549) features sweat-wicking fabric from the British cycling brand’s proteam line as well as the same sheep leather used in its cult-fave GT gloves. 1565 W. Seventh Ave., 604-669-6011. Bang-olufsen.com

A beauty secret for decades, Nuxe Huile Prodigieuse Or ($35 for 50 ml) with gold shimmer is a preservative-free dry oil that features botanicals like macadamia and sweet almond. Murale by Shoppers Drug Mart, 650 W. 41st Ave., 604264-8035. Murale.ca

Club Monaco’s got your back with the Hat Attack slouchy backpack ($119.50) in woven straw and braidedleather straps. 1034 Robson St., 604-687-8618. Clubmonaco.ca

Each Maasai Nairobi sandal ($280) by Pikolinos is hand-beaded in Kenya by female artisans who rely on this generations-old work to support their families. Ella Shoes, 640 Granville St., 604-336-3515. Ellashoes.ca

Sea creatures and summer decor go swimmingly together in Pottery Barn’s Outdoor La Paz puffer fish pillow ($62). 2600 Granville St., 604-678-9897. Potterybarn.com

The new Maska boutique opens its doors with Italian-made “fast fashion,” whereby smart styles like this sundress by Imperial ($230) are refreshed and updated in real time. 2756 Granville St., 778-379-2756. Maskamode.com

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THE PAPER SHOP COLLECTION COMES TO IKEA THIS MONTH WITH SUMMER-SUITABLE GIFT WRAP, STATIONERY, AND FLUTTERY DECORATIONS

(from $1.99, ikea.ca)

Paris-based Tanya Heath shoes, sandals, and boots arrive in Canada featuring interchangeable heels that transform colour, shape, and height for an easy segue from day to night. Pictured: the new Summer Dominy Baby Back Silver sandal ($700) with François Metallic Silver ($85), Stéphane black patent ($70), and Denis Ojibwe Metallic ($125) heels. Online at Tanyaheath.com

For a beach towel as sultry as your swimsuit, there’s the plush Rufus ($320) by Missoni Home in signature chevron stripes of blue. 539 Beatty St., 604-632-0095. Providehome.com

Delightfull’s Monocles sideboard ($13,385) in solid walnut and brass with knurled detailing offers James Bond glamour at a glance— and comes martiniand gin-ready. LightForm, 2–425 Carrall St., 604-688-7022. Lightform.ca

Collaborating with Kurabo Mills (the century-old originator of Japanese selvedge denim), Topman offers up three new styles, like this jacket ($155) with signature natural indigo dye in raw or worn vintage fi nish. 674 Granville St., 604-681-6211. Thebay/ topman.com

BASKET CASE Support long-term social and economic improvement in Uganda with these handwoven baskets, bowls, and vases (from $19.99) made by western Ugandan craftswomen, who use millet and raffi a straw then finish each piece with natural plant-based dyes. HomeSense, The Village at Park Royal, 1000 Main St., West Vancouver, 604-913-2990. Homesense.ca

J U LY/A U G U S T 2 O 1 5 | VA N C O U V E R M A G A Z I N E

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GLOBAL FITNESS BRAND RYU (IN WHICH LUDWIG IS AN INVESTOR) OPENS ITS FIRST VANCOUVER OUTPOST IN SEPTEMBER

(Ryu.com)

OPENINGS

ALEXANDER LUDWIG

OSKA Vancouver

AC T OR

Vancouver.oska.com

alexander ludwig may have the warrior role down, but Cato (The Hunger Games) and Bjorn Ironside (Vikings) aside, he’s more himself in blue jeans and a T. “I love adventure and I love Vancouver because it breeds adventurous people.” So if he’s going rock climbing, “I just dress for the occasion.” Which means you’re probably not going to find the West Vancouver native sporting a suit of armour: “I think what’s most important is that you feel comfortable in whatever you wear.”

 OSKA arrives at the Village at Park Royal, where the Munich-based label serves up relaxed European style in basic colours that span several seasons, so you can mixand-match with past and future collections.

Who and what influence your style? I’m not as much influenced by people as I am by places. Whenever I travel, my style changes.

Neighbour /Woman

Favourite shaving cream and razor? I’ve forgotten how to shave since I’ve been on the set of Vikings.

Shopneighbour.com

What’s one of your most interesting souvenirs? A necklace blessed by the Dalai Lama. Favourite brand and style of jeans? Levi’s Slim Straight. Favourite movie of all time? Catch the full interview with Alexander Ludwig at Vanmag.com

Butch Cassidy and the Sundance Kid. Favourite place to lunch in Vancouver? White Spot. It brings back memories of my childhood. I like the classic cheeseburger with Triple O sauce. Best style advice or tip? Dare to try new things. VM

Chris Haylett

 Gastown welcomes its latest spare, clean-lined boutique with the opening of Neighbour/Woman, just around the corner from male counterpart Neighbour. Find Acne Studios, Lemaire, and other European lines heavy on quality and design, not trends.

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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Your Style. Our Expertise. 21 SHOWROOMS IN BC: Victoria • Langford • Duncan • Nanaimo • Parksville • Courtenay • Campbell River Vancouver • Surrey • Richmond • Port Coquitlam • Abbotsford • Chilliwack Kelowna • Vernon • Penticton • Kamloops • Castlegar • Salmon Arm • Terrace • Prince George

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Workout Plans

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J.CREW’S ABSTRACT GIRAFFE SLEEVELESS RASH GUARD FEATURES SUN PROTECTION OF UPF 50 (SUNSCREEN FOR FABRIC)

($172, jcrew.ca)

Splash Zone A natural athlete finds her niche out on the water lina augaitis has always been competitive. As a kid, it was gymnastics, and in her 20s, she ruled the adventure challenge scene. But it was a casual attempt at stand-up paddleboarding in 2010 that led to her true area of expertise. Last year she entered Canada’s first stand-up paddleboarding race with a borrowed board—and won. “My dream was to be a pro athlete,” she says, “and I thought, ‘If I’m going to have a chance, I have to do it now. This is the sport.’ ” She left her job as a teacher to race full-time, and her board (and some key sponsorships) now takes her all over the world; she’s locked in some big titles, including the International Surfing Association’s SUP world championship. Augaitis has 12 international races this year, so she’ll spend the summer out on the water, perfecting her craft. —Stacey McLachlan

THE BURN up t o

500

CALORIES/HR* * The rougher the waves, the more you’ll work

WHERE TO GO

The water in Deep Cove is nice and calm, which makes it a great spot for beginners to hop on a board. Deep Cove Kayak offers lessons ($60 for a two-hour intro course) to set you up with the basics. Deepcove kayak.com

BRING FRIENDS

A membership to the Vancouver Ocean

Sports Club ($336 annually) gives you access to a fleet of boards at the Burrard Marina. Vancouveroceansports.com

BRING A DEFIBRILLATOR

Trek out to Vernon for the Kalamalka Classic (Sept. 5 & 6) to compete with elite paddlers through sprints, relays, and long-distance (16 km!) races. Kalamalkaclassic.com

John Sinal

BRING GRANDMA

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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Green Tea Tiramisu

SPONSORED REPORT

26 ANNUAL RESTAURANT AWARDS TH

Gr e e

Sp ’s canape of tol a

With tasty hors d’oevres from rooms like Bob Likes Thai Food, The Pear Tree, and The Mexican Corner, to tempting treats by Aura and Hawksworth Restaurant + Bel Café, chefs were able to showcase their culinary talents.

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Annual Restaurant Awards, guests were treated to delicious bites from this year’s list of nominated restaurants.

pre

THANKS, to our sponsors of the 26th

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Tir a

White Sturgeon Liver Mousse from Blue Water Café + Raw Bar

Visit VanMag.com for additional photos of the event and a full list of all the winners—not to mention some great dining ideas. Guests mingle while enjoying the food prepared for the Chef Showcase. Aura’s Pastrami Style Cured Steelhead Salmon

ShuRaku’s Side Stripe Prawn Mini Tart

Marinated Beef Shank with Soy Sauce from Chef Hung’s Taiwanese Beef Noodle Attendees try samples from the city’s top restaurants.

Aura’s PB&J Cake

THANK YOU TO THESE PARTIPATING “CHEF’S SHOWCASE” RESTAURANTS Amay’s House

Bob Likes Thai Food

Noodle

Hawksworth

Miku

Pho Tan

Aura

Boulevard Kitchen & Oyster Bar

Chicha

Kishimoto

Mr. Red Cafe

ShuRaku

Bacaro Kitchen & Drink

Buck Stop

España

La Pentola

The Pear Tree

Soho Road Naan Kebab

Blue Water Cafe + Raw Bar

Café Kathmandu

Farmer’s Apprentice

Le Tigre

Phnom Penh

Zest

Chef Hung’s Taiwanese Beef

Gudrun

The Mexican Corner

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SPONSORED REPORT

26 ANNUAL RESTAURANT AWARDS TH

Take a sneak peek behind the scenes at Vancouver magazine’s 26th Annual Restaurant Awards. On April 21st, local chefs, restaurateurs, media and dedicated foodies came together to celebrate Vancouver magazine’s most anticipated event of the year, the 26th annual Restaurant Awards hosted by the Sheraton Vancouver Wall Centre Hotel. 1.

Vancouver hosts a full house of top restaurateurs and foodies to celebrate Vancouver’s best rooms.

Sheraton Vancouver Wall Centre Hotel’s Roasted Canadian Bison dish.

Guests enjoy cocktails poured by Crystal Head Vodka.

Post-awards, attendees enjoy samples from local craft breweries.

Stanley Park Brewing pours beverages throughout the pre-awards reception.

Sheraton Vancouver Wall Centre Hotel’s Hand-Crafted Goat Cheese and Kale Cream.

Guests sample Terra Breads’ freshly baked loaves.

Vancouver International Wine Festival Executive Director Harry Hertscheg and Restaurant Awards emcee Gloria Macarenko enjoy the post-awards reception.

Cactus Club Cafe’s Richard Jaffray, Tracy Chu and Rob Feenie.

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10. JOEY Restaurants chef Chris Mills dishes up the highly anticipated Paella. 11. The team from Ask for Luigi accept their Restaurant of the Year honour with Vancouver magazine’s Editor-in-Chief John Burns. 12. Bartender of the Year Lauren Mote samples the wine with Ryan Bazeley, Ryan McKinley and Jonathan Chovancek from Café Medina before the awards ceremony. 13. The Okanagan Crush Pad team shares their wines. 14. See Ya Later Ranch pours a selection of their wines for event attendees. 15. DJ Kearney and Donna Dooher emcee the Knife Skills competition sponsored by House of Knives and Restaurants Canada. 16. Bryan Hu, a student chef from the Pacific Institute of Culinary Arts, competes in the Knife Skills Competition. 17. Andrea Hudson (Hudson’s on First), Chad Clark (Hawksworth) and Paul Grunberg (L’Abbatoir)

18. Vikarm Vij and Meeru Dhalwala 19. Andrew Shepherd from Vancouver Island Salt Co. holds up his award for Best Producer/Supplier 2015. 20. Sheraton Vancouver Wall Centre Hotel chef Keith Spencer prepares the bites pre-awards ceremony.

21. Sliders Royale were served up at the JOEY Restaurants after-party.

HOST SPONSOR

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MEDIA SPONSOR

SELECT SPONSOR

KNIFE SKILLS SPONSORS

A/V SPONSOR

RENTAL SPONSOR

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TRADE SPONSORS Authentic Wine & Spirits Merchants Avalon Dairy Bookenda Burrowing Owl Charton-Hobbs Crystal Head Vodka

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Culmina Family Estate Winery Desert Hills Estate Winery Hopcott Meats Milano Coffee Mission Hill Family Estates Okanagan Crush Pad

Peacock & Martin Ponderosa Mushrooms Poplar Grove Richard Massey Wine & Spirits Russell Foods See Ya Later Ranch

Stanley Park Brewery Summit Fine Wines Terra Breads Tinhorn Creek Trimpac Meats Yaletown Distilling Company

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S N A P C H AT T E R

 M A L COLM PA RRY

A b o u t To w n

“These are the kind of people one is blessed to meet and who come around only once in a very long while” —Courage to Come Back Awards 10-year chair Lorne Segal, greeting award winners at the annual gala

Hanifa Ladha & Adrienne Bakker

F UNDR A ISING

Ekaterina Vladimirovna Kuzina & Cary Pinkowski

Charlene Ripley

HEART OF GOLD GALA KICKOFF May 13 In their high-altitude British Properties home, Abdul and Hanifa Ladha hosted a reception for Heart & Stroke Foundation supporters to meet board members, and CEO Adrienne Bakker and Goldcorp senior VP Charlene Ripley, who both went on to chair the 11th annual Heart of Gold gala at the Fairmont Hotel Vancouver June 5

H E A LT H

COURAGE TO COME BACK AWARDS May 7 Held in the Convention Centre, the event honoured Andrew Bhatti, John Hedderson. Kyle Jacques, Jim Mandelin. Andrea Paquette, and Wendy St. Marie for overcoming challenges in six categories, from addiction and physical rehabilitation to social adversity and mental health

James Baker & Richard Chewie

Claire, Caleb & Erica Chan Shauna Soutar & Scott McDonald

PHIL ANTHROP Y

Melita & Lorne Segal

Jim Crescenzo Boys Club

Judges Bob Marjanovich & Jesse Bray

BIKERS FOR AUTISM May 24 Three years after founding that society, James Baker hosted a boisterous shucking tourney at Richard Chewie’s selfnamed oyster bar, where attendees and 15 competitors helped ease the $60,000per-year burden of families with autistic kids

VA N C O U V E R M A G A Z I N E | J U LY/A U G U S T 2 O 1 5

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YOUR JEWELRY ISN’T JUST JEWELRY IT’S THE STORY OF YOU. EVERY DAY, A NEW CHAPTER. AN EXPLORATION OF CHARACTER AND MOOD. WHO WILL YOU CREATE TODAY? SHARE THE #ARTOFYOU SHOWN: HAND-ENAMELED ORCHID WITH PAVÉ DETAIL FOR WRIST OR NECK.

RICHMOND CENTRE • METROPOLIS AT METROTOWN WILLOWBROOK SHOPPING CENTRE • PACIFIC CENTER - NOW OPEN