Stile Magazine Vol.5 No.2 by Zoetropia Media

Vol.5 No.2 StileMag.com

SALVATORE PARASUCO Denim Icon

POLINA GRACE // GLENN MILLER // MARIE-EVE EMOND LUFA FARMS // DANIEL WOOD

@peroni_ca FA I T E N I TA L I E Trouvezperoniqc.ca

STILE Vol.5 No.2 9 EDITORIAL / EDITORIALE Mot des editeurs letter from the publishers 10 ACCESSOIRES Le Tudor Heritage Ranger Les fleurs du bal 12 ÉVÉNEMENTS L’Aperitivo Peroni Chez La Terrazza 14 LUFA FARMS Montreal is 16 rooftop greenhouses away from vegetable self sufficiency 20 COVER STORY Salvatore Parasuco The Denim Icon

Polina Grace Photo: Studio Zoetropia

1481, RUE OTTAWA, MONTRÉAL (QUÉBEC) H3C 1S9

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Polina Grace David Foisy, Master Mixologist at Le Bar George. Photo: Studio Zoetropia.

STILE Vol.5 No.2 26 PROFIL DE MODE Marie-Eve Emond Designer eco Ã©thique 30 MODE FEMININE La collection Betina Lou 34 MUSIC FEATURE Polina Grace Empowered 38 BUSINESS WISDOM Glenn Milller The Parachute Entrepreneur 42 Chef Profile & Recipes Daniel Wood Panfried Lobster Cake Pickled Cucumber salad 48 COCKTAIL The Peroni Spritz 48 STYLE Martin Barclay

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editorial | editorial

Message des éditeurs Chaque nouvelle parution d’un magazine comporte son lot de défis et celle-ci ne fait pas exception à cette règle. Stile est maintenant sous une nouvelle administration et nous sommes prêts à lui donner un nouvel élan mut par un vent de fraîcheur et de nouveauté. La transition déjà amorcée dans la dernière édition, vers un contenu qui s’adresse aux montréalais de toutes origines, se poursuit avec celle-ci. J’espère que vous aurez autant de plaisir que nous à découvrir les personnalités et entreprises que nous vous présentons. Chacune à sa façon, elles perturbent le statu quo et aident à faire de Montréal une ville qui incarne l’innovation et le dynamisme en harmonie avec la diversité qui lui est unique. Bonne lecture ! Nino Colavecchio Éditeur / Rédacteur en Chef

Stile! Style. What is it? As the new co-publisher of this magazine, it would come in handy to fully understand what this word means. ‘‘A particular manner or technique by which something is done, created, or performed,’’ says our friend Merriam-Webster. I have come to my own understanding of the term as we slowly crafted this publication. Style has nothing to do with elegance or luxury. It is not bestowed or dictated, it is aquired, and highly personalized. It is, the highest form of personal self expression- and we all have it. The people, objects, and ideas featured in our pages are all born from a very personal form of self expression.

Vol.5 No.2 // Sept. 2018 ÉDITEURS // PUBLISHERS Nino Colavecchio, Joey Franco RÉDACTEUR EN CHEF // // EDITOR-IN-CHIEF Nino Colavecchio DIRECTEUR DE CRÉATION // // CREATIVE DIRECTOR Joey Franco COLLABORATEURS // // CONTRIBUTORS Mae Drolet-Giroux, Phil Roberts Jacqueline Dawn, Nino Colavecchio, Joey Franco, MelEesa Lorett PHOTOGRAPHIE // PHOTOGRAPHY Carl Thériault, Joey Franco, Maxyme G. Delisle COUVERTURE // COVER Studio Zoetropia REMERCIEMENTS // // SPECIAL THANKS Amandine Pruvot, Tony Masecchia, Marco Vincelli, Patrick Rebelo, Carla Giacomodonato, Gabrielle Ruscon , Marco Miserendino, Glenn Miller, La revue STILE est une publication de Les éditions Ramen.

Enjoy!

Contact: Les éditions Ramen 2381, rue Sheppard Montréal (Québec) H2K 3L1

Joey Franco Publisher / Creative Director

info@stilemag.com 514-216-3889 StileMag.com @officialstile @stilemedia

accessoires

TUDOR Heritage Ranger

Imprégnée de l’esprit pionnier du Grand nord et de l’épopée des chiens de traineau dans les solitudes glacées, des exploits des aventuriers anonymes de la frontière, vainqueurs quotidiens d’une nature hostile, la tudor heritage ranger remet les longues traversées du siècle dernier au goût du jour. condensé d’aventures héroïques, elle ouvre aux citadins modernes une fenêtre sur un monde mythique dans un temps révolu. Ià partir de la fin des années 60 et lui-aussi nommée Ranger, ce nouveau modèle incarne l’unique démarche créative de mise en valeur de son patrimoine que TUDOR a initié en

2010 avec le lancement de son Chrono Heritage. En effet, loin d’une simple réédition, c’est d’une réinterprétation unique dont il est question ici, une véritable collision temporelle et stylistique entre passé, présent et futur où les codes esthétiques qui ont contribué à créer la notoriété des modèles historiques sont préservés et où de nombreuses touches de modernité sont injectées pour réactualiser l’esprit iconique du modèle. En appliquant cette démarche, en faisant preuve d’une attention au détail hors-normes et en créant un univers narratif particulièrement fort pour l’accompagner, l’Atelier de Style de TUDOR confère à sa nouvelle TUDOR Heritage Ranger une puissance intemporelle, précédent indispensable à l’accession au statut d’icône

mode

Les fleurs du bal Illustrations par MelEesa Lorett

De gauche à droite, aperçus des collections: Marchese resort 2019. Christian Siriano automne 2018, Rodarte printemps 2019. MelEesa Lorett est une designer et illustratrice de mode réputée qui a travaillé entre autres pour Ralph Lauren, Lulemon et NIke. Elle illustre des défilés et des galas au niveau international pour le compte de plusieurs clients et a publié deux livres sur l’illustration de la mode. meleesa-lorett.com @maelleigh

evenements

APERITIVO PERONI @ La Terrazza

Des invités sympathiques, une atmosphère décontractée et raffinée, des délices pour les fines bouches, voilà la recette parfaite pour l’Aperitivo Peroni. Le bar-resto La Terrazza, de la Place Jacques-Cartier, est un lieu idéal pour réunir tous ces ingrédients. L’excellence de la bière Peroni, tant en cocktail qu’en bouteille bien froide, se mariait bien à cette soirée exquise !

Photos: Agence MadeIn

(N.C.)

To view a video o the event, please scan the QR code with your smart device or visit; www.stilemag.com/terrazza-aperitivo/tv/ The complete photo album is also available online at www.stilemag.com/ terrazza-aperitivo-2/photogallery/

LUFA FARMS

Montreal Is 16 Rooftop Greenhouses Away from Vegetable Self Sufficiency By: Phil Roberts

architecture

If somebody asked you if they could build and operate a farm on your roof, you would probably think that it was an unusual idea. Since 2011, on the 32,000 sq-ft roof of a non-descript two-story building in Ahuntsic, Lufa Farms Inc has been growing thousands of vegetables a year, in a quest to create a city of rooftop farms. The company was founded in 2009, when Mohamed Hage, a Carleton alumni who studied software engineering, and Lauren Rathmell, an undergrad McGill student who studied biochemistry, wanted to revolutionize how people eat. Hage was disappointed by the lack of transparency in the food production chain in Montreal compared to his native Werdanieh, Lebanon, where everybody knew where their food was sourced. He felt that there should be a direct link from the food source to the consumer. When he and Rathmell developed the concept for the world’s first commercial rooftop greenhouse, they searched Google Maps for buildings on the Island of Montreal that could accommodate their idea. At first, they approached 12 building owners and all of them said no, including Michel Léonard, the owner of 1400 Antonio-Barbeau Street, Lufa Farms’ current headquarters. When Léonard went home that night and told his family about the odd request, his wife and kids thought that it was a novel idea. “He came around quickly and was ready to take a risk with us about a couple weeks after we first met,” explains Co-founder Rathmell. With the site of their future rooftop greenhouse decided, Hage and Rathmell spent the next two years developing technology and testing agricultural options. Hage developed proprietary software to monitor plant growth, water recirculation, polyculture sustainability, and microclimate management. Rathmell, who grew up on a farm in Vermont, but never grew a vegetable herself, rented a small greenhouse at the Macdonald campus to experiment with botany, hydroponics, and how their yield could be optimized for a reliable production system. Early on, they also brought on Kurt Lynn, a marketing specialist, and engineer Yahya Badran, for additional expertise. When they were finally ready for construction in 2010, it took three weeks to erect a structure on the roof of galvanized steel, aluminum, and glass. In February of 2011, they planted their first seeds. A day Rathmell describes as exciting.

Prime Minister Justin Trudeau Visiting Lufa Farms Anjou. Photo courtesy LUFA FARMS.

architecture

Night harvesting at Lufa Farms

architecture

Above: The Lufa Farms Founding Team; (left to right) Lauren Rathmell, Mohamed Hage, Kurt Lynn, and Yahan Badran. Opposite page: Distribution Center, Lufa Farms. Photos courtesy Lufa Farms.

“Planting the first seedlings in our first rooftop greenhouse was obviously a fantastic feeling - we were there, doing something that hadn’t been done before,” Rathmell recalls. “And it was the result of two years of research, planning, and so much work. It’s all very much a process in constant evolution... and it’s still really just the beginning.” Today, the 140-employee company serves 10,000 orders a week in Montreal, Trois-Rivières, and Quebec City. From three rooftop greenhouses, in Ahuntsic, Laval, and Anjou, totalling 138,000 sq-ft, they are feeding a small, but growing percentage of Quebecers. By teaming up with 230 partners, from bakers to milk producers, Lufa Farms sells over 2,000 products on its online marketplace. Unlike traditional food production, where produce is harvested thousands of kilometres away, transported by truck to distribution centers, before finally ending up at the supermarket two to three weeks later, Lufavores, the cute name given to Lufa Farms’ customers, can eat 70 types of dainty vegetables the same day that they are picked. Customers tell them what they want, so that every week, Lufa Farms distributes 12,000 baskets of food, consisting of some 30,000 products, from green peppers to artisanal

pasta. To meet the massive demand, teams of urban farmers work earnestly overnight, usually between midnight and 3AM, picking vegetables from the rooftop, and taking them to the distribution space below for transportation. With the help of their food partners, they are able to meet the demand, and have the baskets ready by noon the same day. The baskets, which start from $30, are delivered to 450 pick-up points across Quebec, such as university campuses and neighbourhood coffee shops, for customers to receive them. No jostling of carts nor waiting in long lines at the supermarket. Just a convenient, on demand, and fresh purchase of food. “Living in the city, it’s really hard to get access to fresh, local food,” says Geneviève, a Lufavore, “Especially in Quebec, where literally nothing grows 8 months a year.” The number of baskets sold a week went from 400 in 2011, to 12,000 by the end of 2017. As the number of pick-up points increased over a six year period, the overhead only rose slightly, even though the variety of vegetables grown has remained stable. By 2016, when Lufa Farms broke even, the company proved itself to be a triumphantly successful business. The idea of bringing food closer to the con-

sumer is not new. There have been many architectural proposals around the world featuring rooftop or vertical farming, but few are ever realized. The projects that succeed are those that include balcony gardens, which tend to be more prevalent. One such project is Bosco Verticale, or Vertical Forest, in Milan. Opened in 2014, the two residential towers consist of 113 apartments, each with their own private garden, fed by recirculated water. What is different about Lufa Farms is that it is commercial and scalable. To change behaviours when it comes to shopping for food, every few months Lufa Farms invites schools and organizations to tour their facilities. The company is hoping to build a community outreach program with schools and summer camps to educate the next generation of Lufavores. The company has big plans to change the way urbanites get their food. They calculated that it would take only 19 rooftop greenhouses of the size of their 32,000 sq-ft Ahuntsic location to make Montreal vegetable self-sufficient. With three rooftop farms in operation, and more to come in the future, the day is quickly approaching when Montreal will be able to produce its own food, and enjoy the economic, environmental, and nutritional benefits of that reality.

cover story

SALVATORE PARASUCO The Denim Icon

Text: Nino Colavecchio Photos: Joey Franco

It is said that necessity is the mother of invention, and in the case of Salvatore Parasuco, it could be argued that it was certainly a prime motivator. As the child of an immigrant family, he understood only too well the economic realities of survival. Yet, as you sit across from this charismatic man while he tells you his story, you quickly realize that necessity was only one part of the recipe. The energy, intelligence, and passion the man exudes are contagious and you understand that what made this man an icon are those character traits that are common to all superstars in every field: perseverance, determination...GRIT. The Parasuco story is unique. Salvatore started selling bleached jeans to his friends from his high school locker at 15 years old. The success was such that he enlisted his mother’s help in what was certainly the only fashion savvy home entreprise in the poor district where he lived. At 19 he opened his first store, and to stimulate sales put a pair of his old jeans in the window display. Soon everyone wanted that pre-washed look and the home-based laundry thrived. He founded Santana Jeans at 22 in a market that was extremely competitive. At a time when the clothing manufac-

turing industry thrived in Montreal, skilled workers of Italian origin were employed as cutters, sewing machine operators, seamstresses. Parasuco broke the mold, he was in the front office designing and managing! Early on, he adopted a mantra that drives him to this day. “The market doesn’t need me, they don’t have to listen to me. I need to give them a reason to come to me.” Spurred on by this mindset, Salvatore’s creativity led the company to become a leader in design, known for its superior fit and innovative use of dyeing and pre washing techniques. Parasuco revolutionized the industry introducing acid wash and sandblasting to treat the denim, cigarette jeans, and his famous sailor pants. He also recalls being the first to introduce stretch jeans. He cut a piece of fabric on the bias and realized it stretched. He had 500 pairs of jeans cut on the bias and manufactured and they sold out immediately.This fabric contained polyester and he thought it would stretch better if the denim was blended with lycra. He took his idea to the major fabric manufacturers,

cover story

portrait | profile

‘‘The past is to teach you for the future ,and the present is a gift... which is why it’s called a present’’

cover story

they all thought there was no future in what he was presenting. In 1988, he decided to fly solo and created Parasuco Jeans. Fashionistas and celebrities quickly recognized the quality and unique design of the Parasuco jean and audacious ad campaigns helped drive the brand to worldwide recognition. Vintage Parasuco jeans from the 90’s are today a prized possession.

our entire product line to the consumer,” Salvatore recalls. “Having our own stores allowed us to give free reign to our creativity and direct access to our customers and It worked until the changes that affected all retailers hit us as well.” Parasuco has maintained its direct access to its customer base by maintaining a strong web presence through its online shopping site while

‘‘I was the oldest child in an immigrant family. We were two children when we came over. In time we were six because we had no television…’’ The last decade has seen major changes in consumer buying habits. Small independent retailers have all but disappeared and fast fashion chains abound. Online shopping has grown exponentially and created new challenges for manufacturers. Salvatore is particularly critical of the current trend towards fast fashion. “Fast fashion chains have no design fees, they copy everything. They are not fashion companies, they are logistics companies. They can buy a pair of jeans for $5 and sell it at $30 and when they reduce it to $15 they still make money,” he decries. In 2015, Parasuco Retail closed all seven stores including its flagship Saint-Catherine store. Some thought it was the Parasuco Jeans Company that was closing. The retail operation was only 25% of the total business, so rumours of Parasuco’s demise were grossly exaggerated. “When we opened the retail outlets in 1997 we wanted to have the ability to showcase

continuing to be available through several retail stores and chains. “We now have the ability to immediately present our new styles to customers worldwide,” he says. “This has led us to move away from creating seasonal collections and towards introducing our new models as soon as they are produced. Ironically, this actually allows us to introduce our models before they are copied!” The Parasuco brand has retained its emphasis on innovative design and high quality and Salvatore will never relinquish that positioning. He foresees a change in consumer buying habits that will shift from disposable low quality clothing to items reflecting an individual style and offering durability. He believes that “As the millennials age, they will want to stand out and be unique, fast fashion can’t offer that.” Parasuco Jeans is, more than ever, ready to fulfill those needs.

profil de mode

MARIE-EVE EMOND

Designer éco éthique Par Mae Drolet-Giroux Photos: Joey Franco

La production locale et l’achat responsable sont des valeurs qui ont motivé Marie-Eve Emond lors de la création de sa propre entreprise en 2009, Betina Lou. « Être en cohérence avec mes valeurs était primordial », affirme-t-elle avec conviction. L’achat de matières écologiques, notamment, est un de ses objectifs. « L’industrie est en train de changer, il y a de plus en plus de certifications qui existent, mais c’était beaucoup plus difficile il y a neuf ans », concède-t-elle. En effet, « ce n’est pas un sujet dont on parle mais l’industrie du textile est une des plus polluantes au monde avec le rejet des teintures chimiques dans les cours d’eau ou les matières synthétiques qui sont faites à partir de pétrole, par exemple », rappelle-t-elle soulignant à quel point cette situation la préoccupe. Un vêtement qui se porte longtemps Marie-Eve est donc toujours à la recherche de la meilleure matière possible, qu’il s’agisse de bambou ou encore de coton biologique. Elle conçoit aussi des vêtements qui durent longtemps, question d’être en harmonie avec ses principes fondateurs, « pour que les gens réduisent à la base leur consommation », ditelle. Le noir, le marine et le beige sont des couleurs prédominantes dans les collections de la boutique. Avec ces looks quasi indémodables, Marie-Eve prend le pari que ses vêtements seront portés pendant de nombreuses années. D’ailleurs, tous les nouveaux modèles sont testés, portés et lavés pour s’assurer de la durabilité des fibres des tissus avant d’être mis en marché. Autres designers L’Atelier Boutique Betina Lou Marmier présente aussi les vêtements d’autres designers. Leurs collections représentent près de 40 % des vêtements offerts en boutique. Marie-Eve exige d’eux qu’ils partagent la même valeur de fabrication éthique qu’elle et qu’ils déploient tous les efforts nécessaires en ce sens, condition sine qua non à leur partenariat. La quasi totalité des produits vendus à la boutique sont fabriqués à Montréal. Certaines chaussures proviennent en revanche du Brésil ou encore d’Espagne, toujours suivant les principes de fabrication éthique.

profil de mode

Signature Betina Lou Finies les collections saisonnières ! Plusieurs clients seront surpris d’apprendre que l’Atelier Boutique oriente de plus en plus ses propositions aux consommateurs non pas en fonction des saisons mais bien suivant la sortie de chacun de ses nouveaux modèles. Certains vêtements qui ont la cote, d’ailleurs, reviennent de saison en saison dans de nouveaux coloris, par exemple. Au-delà des matières de qualité et de la palette de couleurs, vous reconnaîtrez aisément le look Betina Lou par ses tailles hautes. « Au début c’était plus près du corps, maintenant on introduit des silhouettes un peu plus amples, les jambes larges, les robes plus droites », détaille Marie-Eve. Si la designer ne suit pas la mode à la lettre, elle s’inspire toutefois des grandes tendances au niveau des silhouettes. Commerce de proximité Quoiqu’il soit possible d’acheter en ligne, plus de la moitié des ventes de la boutique se font sur place. En revanche, la grande majorité de ses clients regardent les collections sur le web avant de faire leurs achats. « Il n’y a presque personne qui entre ici sans avoir déjà pré-magasiné en ligne, sur Instagram, sur Facebook », affirme Marie-Eve. Elle investit d’ailleurs un budget non négligeable sur les médias sociaux notamment dédié à la réalisation de photos de qualité. Fait à noter, une bonne partie de sa clientèle sont des gens du quartier ou des touristes en visite dans le secteur. Mais ce commerce de proximité à l’ambiance chaleureuse attire de plus en plus de clients de partout ailleurs à Montréal et en banlieue. Avant de se lancer Si Marie-Eve est aujourd’hui une femme d’affaires bien en scelle, elle n’a pas immédiatement ouvert sa boutique à la suite de ses études. « J’ai commencé comme

assistante patronniste couturière, j’ai travaillé à la confection surtout de robes de soirées à Saint-Lambert dans un petit atelier », dit-elle. Elle a aussi œuvré dans le secteur de la mode pour enfants. Enfin, elle a été employée pendant 6 ans chez Mackage / Soia&Kyo, où elle a gravi les échelons jusqu’à l’obtention d’un poste de directrice de production. Forte d’une expérience complète et d’un réseau de contacts importants, elle a enfin pu ouvrir sa propre boutique. Marie-Eve Emond est originaire de Chicoutimi où elle a travaillé plusieurs étés comme couturière durant ses années d’études secondaires et collégiales. « Ma grand-mère m’a appris à coudre, c’est là que j’ai découvert ma passion pour la mode », confie-telle. Après avoir obtenu son premier DEC pré-universitaire du Cégep de Jonquière, elle a choisi de réaliser ses études en design de mode au Collège LaSalle, à Montréal. Elle a poursuivi ses études au baccalauréat en commercialisation de la mode à l’École supérieure de mode. Elle y a acquis des notions qu’elle considère essentielles lorsqu’un créateur souhaite travailler à son propre compte. Bettina À l’origine du nom Betina Lou, Bettina était un mannequin d’origine française connue dans les années 1950. Elle a travaillé notamment pour Givenchy. Le nom Marmier s’est plus tard ajouté, en 2015, représentant la collection de vêtements pour homme. Le nom fut inspiré de la rue Marmier où la boutique avait alors pignon sur rue. L’Atelier Boutique, fondé en juin 2016, est aujourd’hui situé au 6510, avenue Henri-Julien dans le quartier Rosemont de Montréal. L’espace étant plutôt restreint, peut-être une deuxième boutique verra-t-elle le jour. betinalou.com

Garde-robe « capsule » Concept qui compte de plus en plus d’adeptes, la garde-robe « caspule » a séduit Marie-Eve Emond. L’idée est simple : se monter une petite collection de vêtements suivant le principe « mix and match » qui n’entrent que dans un seul tiroir, ou encore une toute petite partie de sa penderie. « Depuis environ un an, je ne possède qu’une quantité limitée de vêtements », dit-elle fièrement. Si ses vêtements n’entrent pas tous dans un tiroir, elle donne ceux qu’elle considère superflus et renouvelle sa petite collection à chaque saison. Saurez-vous relever le défi ? #capsulewardrobe

Collection Atelier Boutique Betina Lou Marmier Photos: Maxyme G. Delisle

« L’automne est le printemps de l’hiver » - Henri Toulouse-Lautrec

mode

«Ce qu’il y a parfois de beau avec l’automne, c’est lorsque le matin se lève après une semaine de pluie, de vent et brouillard et que tout l’espace, brutalement, semble se gorger de soleil.» - Victor Lévy-Beaulieu

mode

music feature

POLINA GRACE: EMPOWERED By: Nino Colavecchio Photos: Carl Thériault

Ok, full disclosure, I did not know Polina Grace when my partner in crime Joey Franco suggested that we should feature her in our magazine. Having fallen prey to the innumerable clichés about beautiful singers / models, I was not prepared for the poised, intelligent and determined young woman that I met. Warning, world, the full Polina effect is enthralling and powerful! Polina was born in Russia in a family in which family dinners must have resembled a United Nations summit! Her father was born in East Germany, her mother was born in Indonesia from Russian parents and her younger sister was born in the United States. They are all Russian but Polina is the only one actually born in Russia. The family moved to Vancouver when she was 12. She acknowledges the privilege that she had to travel the world as a child and credits this part of her life for giving her a broader scope on the world, “I was never about frivolous activity, even as a child, I was always questioning my place in the world.” Feeling the need to expand her horizons, she decided to leave Vancouver to pursue her studies. “It was about change and independence. Vancouver represented my teenage years, I felt that to grow and become an

adult, I needed to leave the nest and be somewhere else”, she admits. “My father recommended Montreal for its diversity and culturally vibrant environment,” she says. The fact that she already spoke French, as well as English, Russian, and Spanish, allowed her to fully embrace the unique character of her new home. Following in her father’s footsteps she enrolled in a business program in university. “Neither of my parents where in music or had a background in the arts,” she states, “it was only halfway through university that I decided that I wanted to pursue a career in music.” This didn’t stop her from finishing her degree and enrolling in an MBA program I had to ask why someone with the obvious intelligence, character and education to be successful at any career she chose, would want to take on the demanding and often thankless world

music feature

of entertainment : “I can’t get away from it. I love it so much. I’ve loved singing since I was a kid. I would lock myself up in my room and sing. I would imitate Aretha Franklin,”she remembers. Her educational background has given her an all encompassing view of the music business. “I have always been very academic. I am more academic than most artists I know and on the other hand I’m much more creative than most academics I know. I believe that having those two worlds collide could be beneficial in this industry,” she says.

“I was never about frivolous activity, even as a child, I was always questioning my place in the world.” Her songs are often about empowerment and the search for your own identity, mirroring her quest to follow her own path while doing right by the people she loved and respected. “My Dad and I had many hours of discussions because he didn’t understand my need to be a singer. He has since become very supportive of my choices,” she confides. Her quest has been anything but easy, “It took a lot of effort and time to find the right people to work with and surround myself with a team that believes in me, particularly since I started with no ins whatsoever in this industry,” she adds. Polina believes that she has now assembled the right team to attain her objectives. She is currently working with multiple musicians and writers in an effort to record a full album that will bring her closer to the record label deal she needs to get to the next level in her career. Her obvious musical talent combined with her strong stage presence and her successful modelling career will certainly catch the ears and eyes of the record industry. I believe the Polina Grace brand will soon break out for the planet to hear and see and I am glad I was able to sit and chat with this brilliant artist and marketer before the rest of the world catches on! PolinaGrace.com Plu.us/polinagrace

GLENN MILLER PARACHUTE ENTREPRENEUR By: Joey Franco

Glenn Miller at his Beaconsfield residence.

Photo: Studio Zoetropia.

business wisdom

Glenn Miller is someone you want on your side. As a driven entrepreneur and owner of his own merchant banking boutique firm, he is methodical, precise and is programmed to dart towards success. On the Football field, as a slotback receiver [drafted in the 4th round by the Hamilton Tiger-Cats in 1986] , he would stop at nothing in search of the realizization of his dream to play pro football. As a musician, well, he is rythmic and fun to watch at the House of Jazz downtown Montréal on Sunday nights. Glenn Miller is not someone you want as an opponent. As a former CRO’ ( Chief Restructuring officer ) , he took any means necessary to ensure the survival of a company, leaving no stone unturned. On the field, Glenn’s ex-teamates would tell you he was gifted and one of the most decorated college players in Canadian football history. As a musician... he might just appear as the coolest guy in the club. We sat down with the charming Glenn Miller on his waterfront property in Beaconsfield to draw some wisdom from him, and perhaps discover what makes him so darn dashing. Find wisdom below: One of the most important elements of being an entrepreneur is balance. You need balance, emotionally, and in your life. The reason you need that is it’s a long race... a lot of tough periods and moments of uncertainty, and if you’re not a balanced person you’re not going to make it. If you work 100 hours a week , go out too much , drink too much- you don’t have the right amount of time for your wife, your kids or yourself, you will crash ! I’m never going to let somebody else dictate the course of my success. It’s funny how a picture can change your life, and how a magazine can change your life. I was going to France in my early twenties, I was reading Paris Match on the way there and I see there’s a guy throwing himself [on the cover of the magazine] out of a plane and he’s got a parachute, and he’s wearing a suit. It was a new interim executives model used to save distressed companies ! It was a new era in Europe where they were parachuting executives into companies to restructure them. I see the picture and I say wow, that

looks cool! I want to do that. This is what I want to do for a living ! My biggest entrepreneurial leap was when I went to work in Russia in 1995. I got a mandate to reorganize the first American Hospital in Moscow. I was not there very long but it was my first real experience in the corporate renewal business and that changed the course of my career . I came back and was hired as a VP in a holding company of a large Canadian bank. That also gave me all of the experience and tools to leave the bank and start my own business, which I did. Being a chief restructuring officer and financing under-performing companies is one of the toughest professions you can take on. They don’t teach that in university. You can’t learn that from anybody... there’s no program. There’s no class at MBA school. You just need a lot of business experience, growth pain and most importantly, learn from your mistakes ! Most people think the big accounting firms restructure companiesthey don’t. They work for the banks. I built my business and success around my lifestyle. I work four days a week, 9 months a year. I bike, play hockey and play music. I have a lot of fun. I’m very intense when I work. I want to give back to young entrepreneurs so I like giving conferences lectures in Universities. I also mentor CEO’s , entrepreneurs , ex-pro atheletes, and TV personalities. All of my experience owning and operating over 15 different companies in many different industries have prepared me well to mentor and coach other entrepreneurs. All of these Dragon’s Den type shows are fun to watch on TV but mentorship and guiding young entrepreneurs is what is most needed in an economy that has gone global and where boundaries and technologies are sometimes hard to define in terms of risk or opportunities ! Determination and persistence [are the most importatnt traits in being an entrepreneur, in my opinion] because there are a lot of setbacks when you have your own business. Everybody can ride the wave, everybody can surf when the waves are big. It’s fun, it’s easy. It’s when you’re at the bottom of the wave and you’ve got the tide pulling you back and

business wisdom

you can’t breathe... that’s when you see who the real entrepreneurs are! When I get up in the morning, I’ve got to create my own paycheque. You have no pay, no group insurance, no pension and nobody responsible for your success other than you. You have to create value every day. You have to be innovative. You have to be daring and prepared for the ups and downs. You’ve got to be persistent, determined, because it’s a super competitive world out there. I see now more opportunities than ever for young entrepreneurs and young people to become in charge of their dreams and aspirations , both for men and women. I find there’s never been so many opportunities because of technology but beware to the young generation, don’t underestimate the importance of getting a university education. No generation has ever had so much informa-

tion accessible to them, but getting that formal education will provide a solid foundation for the life on an entrepreneur. We’re in a technology economy. What I try to tell young entrepreneurs is back in our old days our fathers would really discourage working for yourself. Our fathers would say get a job, find something steady, make sure you could support your family, get a good pension plan, good insurance etc.... Today’s young entrepreneurs don’t want to hear that so I tell my own three children, work hard to get the knowledge and be the master of your own destiny. The speech today has changed dramatically from when I was a young man. What I also tell young entrepreneurs today and is that it’s a journey, and it’s one of the most fascinating to embark on, even with the roller coaster ride that can make your sto-

Glenn Miller and his band performing at the House of Jazz.

Photo courtesy Glenn Miller.

mach turn. The pitfalls and your failures become huge lessons to get you to where you want to go. Once you taste the freedom and the personnal challenge, hard to punch in at the plant.

of the person. It’s hard, you don’t see that in the business plan or in the financial statements . Very difficult but a critical element in financing the right individuals running their businesses.

I’m motivated by lifestyle not money. I work for myself because I want to be the master of my own time. Time is what motivates me and is what people underestimate the most as an asset. I want to be able to get up in the morning and decide what business I want to work in today, Finance, my art galleries etc...

I would say don’t chase the million, chase the dream, chase your passion. I find people that chase money want to get to the end result too quickly and don’t execute all the necessary steps to building a strong business.

You need to surround yourself with a mentor and good people around you, family, friends and for sure, your spouse That would be number 1. You need a support system. If you look in your entourage usually you have several key people supporting you. My parents were incredible supporters. My wife was also instrumental in transitionning me from a bank executive to an entreprenneur. My dad worked 42 years for the same company, so for him it [entrepreneurship] wasn’t natural but he was always there for me, even in my downturns. I’m teaching my own kids how to think to be entrepreneur you know. All my kids started working at 13, two of them started Tim Hortons, they’re still working there today. I had to write a letter to the manager of the franchise so my kids could work there. My kids would ask me, «dad why do I need to work?» Simple I responded, I want to teach you early the value of money, hard work and working in an environment where you are in a system dependent on others. The values around being an entrepreneur are very important. You’ve really got to have strong moral values, personal values. It’s not just about how I have a great idea. There’s a lot of people with great ideas, but when you look at what It takes for a great idea to build it into a company you often look at what’s around the character of an entrepreneur and all those things come down to your personal values. What’s your DNA, what are you made of? Are you a person of Integrity? Are you a person that is going to surround yourself with honest and loyal people? Are you going to be hard working? So whenever I’m looking at a business plan, I’m looking to finance somebody, or invest in a company, I really look at the Integrity and the morality

I really believe the internet is a great platform but I think we’re going back to some older style fundamental values of doing business, like sitting in front of people and actually listening or communicating your ideas. I think we have a generation of kids now behind us, the X generation or the Y generation- I don’t know what to call them anymore, that spends so much time playing video games and on their phones and on Instagram or worse, building what they think is their personal brand on Facebook, that they lack skills in basic human communications and interacting with people directly. It’s great to be in this new world tech economy. Technology is one of the greatest forces that’s pushing and reshaping and redifinning every industry and there’s positive as well as negative effects to it. I try to maximize what’s good about technology, but there’s definitely things you need to look at that create big weaknesses, and one of those weaknesses is just how people communicate. People ask me, what’s the biggest pitfall of companies that don’t do well? The number one [reason] is communication. It starts at the ownership level and goes down the organization. You have to take a step back and look at things coldly, not just when you have a crisis. When you’re about to make an investment or make an important decision, you have to take the emotion out of it, so that you don’t put yourself in a position where you have to fire people or make dramatic changes. Managing your emotions very important. You know there will always be generational gaps and that’s why they invented the middle-aged person!

chef profile & recipes

DANIEL WOOD Grinder-in-Chief

Text: Jacqueline Dawn Photos: joey Franco

If you’ve ever dreamed of revamping your garage with slick hardwood panels, flowing vegetation and futuristic operation lamps, save your money and go to Grinder instead. The Griffintown hotspot was designed by Zebulon Perron, a prolific Montreal designer known for his ability to create unique, cutting-edge interiors that are at the same time warm and inviting. Mirroring the decor, Daniel Wood, the Head Chef, has mastered the art of «grinding» unexpected elements together, with pleasing results. “Well, most people come here for the ambiance.” Wood has a humble, unassuming way about him - not what I had expected. As anyone who has worked in the industry knows, it’s a safe bet to assume that most chefs will be channeling Gordon Ramsey. I’m here to talk about the food, but the description I get is as simple as can be: the menu is meat forwards, a lighter take on the classic, Chicago steakhouse style, incorporating unique, internationally inspired elements to add interest; it’s not “butter on butter” anymore - “but everyone is doing that, it’s nothing new.” Despite this hesitation to speak lavishly, he does admit that Grinder, as one of the first larger-sized restaurants in Griffintown, has “set the tone” for others to follow.

If Wood doesn’t want to brag about the food, it hardly matters - there are many satisfied customers happy to do it for him. Our conversation drifts instead towards the future of the restaurant, and the industry as a whole. The Grinder kitchen will be evolving towards a leaner, more efficient set-up, with higher-quality ingredients and less prep work: this will leave more energy for creativity and, well, a life on the side. Wood explains that a new generation of Montreal cooks are less willing to suffer the traditionally arduous working conditions, and in times of high demand, are in the position to demand better. As someone who admits to, at one point, being burnt out by the industry, it seems he has the motivation to make a change for those who will follow. So it seems that beneath the trendy surface, at the heart of the operation we find someone far more concerned with the well-being of his staff than with waxing poetic about aesthetic or sensory offerings, likewise, Grinder’s wine list is extensive but sourced 100% from vineyards who swear by respecting nature. This issue, we are featuring two of the lighter dishes Grinder had to offer this summer: the Panfried Lobster Cake and the Pickled Cucumber Salad.

PANFRIED LOBSTER CAKE

chef profile & recipes

INGREDIENTS 2 cups lobster (chopped) 1 cup Nordic shrimp(very small) 1 cup halibut (raw passed in a food processor) 2 eggs 1 cups bread crumbs 1 cups mayo zest of 3 lemons 1/2 a bunch of parsley 1 bunch of chives 1/3 cup of smoke show hot sauce pinch of cayenne pepper salt pepper 2 jalapeĂąos chopped fine and seeded Then additional bread crumbs for coating the moist cakes

PREPERATION Mix lobster, halibut, lemon zest, smoke show and bread crumbs and egg incorporate mayo and fold into mix. Finish with a pinch of cayenne, salt and pepper. Use ice cream scoop to portion out then shape out into cakes. Set up 3 bowls, 1 for flour, 1 for eggs (beaten) and one for Panko . Coat in flower first, dust of excess , then drop into beaten eggs, then finally into Panko, tray out and refrigerate. Shallow pan fry until golden Use wooden spoon or wooden skewer to check oil temperature. When it bubbles itâ&#x20AC;&#x2122;s ready to start cooking.

chef profile & recipes

PICKLED CUCUMBER SALAD INGREDIENTS 1 large English cucumber (seedless) 1/2 cup edamame 2 tbs pickeled ginger 1/4 cup cilantro roughly chopped 2 tbs mirin 1 tbs maple 4 tbs sesame oil 3 tbs tbs rice 2 tbs of peanut chili sauce(found in Asian markets) Spanish peanuts and toasted sesame for garnish PREPERATION Everything can just be mixed together and tossed vigorously. Garnish with the Spanish peanuts.

portrait | profile

INGREDIENTS -1 oz fresh pineapple juice -3/4 oz fresh lemon juice -1 oz Punch Dâ&#x20AC;&#x2122;Abruzzo -Angostura Bitters -Peroni Nastro Azzurro Beer -Ice -Mint for garnish -Lemon peel for garnish PREPERATION Add pineapple juice, lemon juice, Punch Dâ&#x20AC;&#x2122;Abruzzo, a dash of Angostura Bitters and ice in a shaker. Shake with plenty of enthusiasm. Double strain in a Highball glass. Add ice to the brim. Top with Peroni Nastro Azzurro premium beer. Garnish with mint and a lemon peel. Enjoy responsibly.

mixology

THE PERONI SPRITZ @ Le Bar George

As told to Jacqueline Dawn by master mixologist David Foisy Photos: Joey Franco

‘‘I’m just a bartender!’’ David Foisy is adamant I don’t overstate anything, but it’s hard not to, as I settle into my plush seat at Bar George, on a Wednesday afternoon, amidst antique satinwood walls and sunshine peeking through 300-year-old stained glass windows. Indeed, this is just the sort of self-effacing charm that makes this nationally treasured heritage house feel like home. As we get to talking, I realized Foisy is much more than “just a bartender.” After a former life acquiring multiple academic degrees and relocating to different cities in Canada and beyond, he has only been mixing drinks professionally for three years, landing his position at Bar George this past May. A wealth of worldly wisdom lends itself readily to his ability to create a refined, relaxing experience for customers - the flawless handlebar mustache doesn’t hurt either - and Foisy is as quick to offer up quippy phrases (“Too early? Haven’t you ever heard of time zones?”) as he is a stiff drink. What better place for a history buff than a designated National Historic Site of Canada, and the setting of multiple period films: “It’s like a museum, but we sell alcohol.” You might be interested to know that Bar George is located inside the former home of the - some would say “legendary” - Sir George Stephan: a business tycoon, philanthropist, former president of the Bank Of Montreal

and key financial backer for the Canadian Pacific Railway. In other words, he was made of money “but he knew how to use it” - an elderly woman observes, popping her head in and falling easily into banter with Foisy. The heritage home would later become the hub of the Mount Stephan Club, a prestigious gentlemen’s business club that hosted officials and dignitaries from around the world, though as Marco Gucciardi, the General Manager, is pleased to tell me: “it’s not a members club anymore… we want this exclusive experience to be available to anyone.” He’s right, the drinks are affordable and the menu is accessible, blending classic British cuisine with a Quebecois flair. Just as Bar George balances glamour with ease, our feature cocktail balances bitter with sour: the Punch Abruzzo adds earthy, herbal elements, while the lemon and pineapple add a citrus pop. Though Foisy admits he can’t take any credit for the recipe (that would be a fellow bartender, Arnold Leduc), we both agreed it’s the type the cocktail that defines modern bartending - the addition of beer to a mixed drink? “No one would be doing that five years ago, but now it’s commonplace.” The new cocktail menu - to roll out soon - promises more of this: the blending of old with the new, to great effect.

To view a video on the making of the Peroni Spritz, please scan the QR code with your smart device or visit; www.stilemag.com/peroni-spritz/tv/

style

Martin Barclay Fashion Consultant, 38 IG @martinbarclay Fashion and style are unique to everyone. It’s how we present ourselves to the world everyday. For me, I love traditional elements of men’s fashion, and I like to style my outfits with accessories that have a vintage feel from different eras. Also, I’m never afraid to add bold colours that «pop». However, I don’t limit that to just my accessories I’ll wear a colourful floralblazer with bright pink pants. That’s me showing my personality. (M.B.) Photographed by Joey Franco at le Mount Stephen 1440 Drummond St.

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