East Coast Living

east coast

LIVING Anniversary

Inspiring home life in Atlantic Canada

Amherst shore revisited WE RETURN TO THIS NOVA SCOTIA HOME TO LEARN HOW IT’S CHANGED OVER THE YEARS

ECO-FRIENDLY RENOS CELEBRATORY COCKTAILS AUTUMN LAWN CARE

ADVOCATE JOY Join us on Nov. 22–23 at the Halifax Convention Centre to see our stunning 20th anniversary East Coast Living tree sparkle in the much-loved Festival of Trees.

Our team will be capturing the spirit of Christmas and our East Coast with a dazzlingly designed tree celebrating our 20th anniversary and joyful partnership with the Mental Health Foundation of Nova Scotia.

East Coast Living is published by Metro Guide Publishing, an Advocate Company.

mentalhealthns.ca/festival-of-trees

contents

FALL 2019

The mystique of horsehair pottery

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12

Classic styles that never go out of fashion

THE LIST

29 Eco-friendly ideas to try now

DEPARTMENTS

12 Trends that last

6 Welcome home

Décor ideas guaranteed to stay on-point for years to come

15 Step it up

Create a stylish, functional staircase for your home

18 Glamourous DIY vintage

tablescape

A few simple pieces will elevate your next dinner party

Twenty easy, low cost ways to make your home greener

EATING IN 32 Best bites

Showcasing local ingredients, these East Coast Living recipes have been reader favourites for two decades

42 A toast to 20 years

Atlantic Canadian cocktails to mark a special occasion

FEATURES 22 Cover: Return to Amherst Shore

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To celebrate our anniversary, we return to a home we first visited over a decade ago

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A look back

46 Gardening: Treat your lawn right Simple steps for lush spring growth in 2020

49 Buying Guide 50 Last look: Entering the divine

How a Canning, N.S. artist found her calling in horsehair pottery

Stunning design.

Unrivaled performance.

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Visit bosch-home.ca for details Davidson Food Equipment 1245 Hanwell Rd. Fredericton, NB (506) 450-4994 ross@davidsonfoodequipment.com

Wildwood Cabinets 400 Collishaw St. Moncton, NB (506) 858-9219 info@wildwoodindustries.com

Creative Appliance Gallery 560 Windmill Rd. – Suite 202 Dartmouth, NS (902) 481-3313 info@creativeappliance.ca

Dave’s Appliance 1 Sandy Point Rd. Saint John, NB (506) 634-1888 sales@davesappliance.ca

MacArthur Appliances Inc 96 Mount Edward Rd. Charlottetown, PEI (902) 368-2200 macarthur@macarthurapp.pe.ca

Feron Kitchen Inc 110 Chain Lake Dr., Unit 31 Halifax, NS (902) 450-5144 • 1-800-565-4044 dferon@feronkitchens.com

© 2019 BSH Home Appliances Ltd. All rights reserved.

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G N I V I L home Inspiring

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Fall 2019

Get inspired with fabulous decorating, renovation and entertaining ideas… with a uniquely Atlantic Canadian twist.

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PHOTO: BRUCE MURRAY/VISIONFIRE

H

appy birthday to us! Since 1999, homeowners across our region invited us to step inside their homes, from Fogo Island, Newfoundland to the Acadian Shore in New Brunswick and Montague, P.E.I, to Antigonish, N.S. While house styles and design trends change from year to year, what never changes is the hospitality we experience everywhere we go.

I’m proud to be the editor of East Coast Living as we celebrate 20 years with you. I started with the magazine in 2016, building on the work of the editors who came before me.

Amber Harkins took the helm as editor and creative director in the fall of 1999. I never had the opportunity to meet her, but in reading those early issues, I feel her creative energy and the joy she found in sharing our region with readers. Amber’s direction and vision focused the magazine’s mission: to highlight the uniqueness and beauty of living in Atlantic Canada, always giving readers practical information they can apply to their own homes.

In 2006, Amber left East Coast Living to pursue new projects, she stayed a close friend to East Coast Living and its team.

In 2011, Amber was diagnosed with cancer. Friends say she always dreamed of going to Italy.

She’d never visited, but if the country came up in conversation she could talk about the city and its attractions like a local. After her diagnosis, her doctor suggested she make the trip before starting treatment. She spent weeks soaking up the art and culture of the country with her high-school friends. It was everything she hoped it would be. At age 40, Amber died on Feb. 26, 2012. She’s remembered fondly by her co-workers and through the Amber Harkins Memorial Award, a $3,000 annual scholarship to a NSCAD University student.

Janice Hudson was East Coast Living’s next editor. She brought to the magazine a love of fine craft, gardening, and design. During Janice’s maternity leaves, Suzanne Rent took over. A lover of local fare, we have her to thank for an array of beautiful food shots in our archives.

While she’s no longer with Metro Guide Publishing, she periodically returns to our pages as a freelance contributor.

This issue kicks off our 20th year and we’ll celebrate throughout the coming issues. Keep building with us. See our website and upcoming issues for lots of stories looking back—and ahead, with all the practical DIY advice you expect.

In the coming pages, we travel to Amherst, N.S., to revisit a home we first highlighted in 2008. Frances and Bruce Purdy moved to Ontario in their 20s, but left their hearts here. The couple started making annual pilgrimages back to the Amherst shore in the 1970s. In the 1990s, they built a small cottage and introduced their children to the area. Now, their adult daughters bring their own children to a new cottage on the same stretch of land. In this issue we’ll look at what’s changed for the family since 2008. You can find the original story on our website.

In keeping with our celebration theme, we asked four local mixologists to share a cocktail recipe you can make at home to toast our anniversary and collected some of our best loved recipes from the last two decades.

On the décor side, we look at ways to style your staircase and trends that stand the test of time. Plus, 20 ways you can make your home more eco-friendly on a budget. Read on, because we packed a lot of DIY ideas into this issue.

FALL 2019

Amber Harkins 1972–2012

Over the last 20 years, readers suggested many of our favourite stories.

Thanks to you we highlight artisans, designers, architects, and creators from across all four provinces. This fall, we launch our annual reader survey to learn what you want to see in up-coming issues of East Coast Living. Complete our short survey at eastcoastliving.ca/survey19 and we’ll enter your name in a draw to win a $100 gift certificate for any RCR restaurant.

Here’s to the next 20 years.

Kim Hart Macneill, Editor Email: ecl@metroguide.ca EastCoastLiving East Coast Living Magazine FALL 2019

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Boutique Zekara

Est. 2003

For over 15 years, Boutique Zekara has been bringing fashion-forward Canadian + European brands to the East Coast for professionals and fashion conscious women at affordable pricing.

2698 Agricola Street, Halifax NS, B3K 4C9 101 Prince William Street, Saint John NS, E2L 2B2 47 Clark Road, Rothesay NB, E2E 2KL www.boutique-zekara.com

@BoutiqueZekaraHalifax

@BoutiqueZekaraRothesay

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Anniversary 1999-2019

On our cover: We featured Bruce and Frances Purdy’s property on our cover in 2007. In this issue we visit their new cottage and learn what’s changed.

Photo: Bruce Murray/VisionFire Studios Publisher Sales Director Senior Editor Editor Production & Creative Director Graphic Designer Production Coordinator Production & Design Assistant Printing

Fred Fiander Patty Baxter Trevor J. Adams Kim Hart Macneill

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Online eastcoastliving.ca

Find additional images from our cover home shoot, blog posts, and more on eastcoastliving.ca.

Missed an issue? Discover back issues of East Coast Living on our website, plus recipes, stories, and sneak peeks into upcoming issues.

Your chance to WIN! We want to know what you enjoy about East Coast Living and want to see in upcoming issues. Answer our short reader survey and we’ll enter your name in a draw for a chance to win a $100 gift certificate for any RCR restaurant.

Find it at eastcoastliving.ca/survey19 CONTEST CLOSES at midnight on Nov. 30, 2019.

Winner must reside in Canada.

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Meet our contributors RICHARD WOODBURY “Eco-friendly ideas to try now” Richard is a writer and editor from Halifax whose work has been published by CBC, Reuters, and the Chronicle Herald. richardwoodbury.ca

MARIANNE SIMON “Entering the divine” Marianne is a writer and subeditor and has published many children’s stories, articles, and poems in magazines and newspapers. Her interests include teaching and conducting English-conversation classes. mariannesimon777@gmail.com

DENISE FLINT “Treat your lawn right” Denise is a freelance journalist based in St. John’s, N.L. Her interests are eclectic and her articles on a variety of subjects appear in publications across the country. @DeniseFlint1

KEN KELLEY “Trends that last” and “Amherst shore revisited” Ken is a freelance writer and contributor to East Coast Living based in Moncton, N.B. @kenmonoxide

BRUCE MURRAY Photography for “Best Bites” Bruce has been creating food and lifestyle photography for more than 20 years at VisionFire Studios in the Maritimes and in his original studio in Vancouver. visionfire.ca @VisionFire

HEATHER FEGAN “Glamorous DIY vintage tablescape” Heather is a freelance writer, book reviewer, and blogger based in Halifax. heatherfegan.ca

KATIE INGRAM “Step it up” Katie has written for local, national, and international publications and is the author of Breaking Disaster: Newspaper Stories of the Halifax Explosion. She lives in Halifax.

STEVE SMITH Photography for “Best Bites” Steve is a commercial photographer at VisionFire Studios located in Pictou, N.S., shooting for a wide range of clientele throughout Atlantic Canada. visionfire.ca @VisionFire

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Trends

that last

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DECOR

Décor ideas guaranteed to stay on-point for years to come

PHOTO: CHRIS GRIFFITHS/BANG-ON PHOTOGRAPHY/LORI CLARKE INTERIORS

BY KEN KELLEY

S

ome trends will date an interior, says Suzanne Saul, owner of Attica Furnishings in Halifax. Think pink 1950s bathrooms and the shag carpet of the ‘70s. We asked interior specialists across the region what trends will stand the test of time.

“What I’ve seen happening is a move toward collaborative design,” says Lori Clarke, owner of Lori Clarke Interiors in Fredericton. “They want our designs to be infused with their personality.”

Simplicity is key to timeless style, says Saul.

“I have always found my clients don’t regret choosing the simpler option,” she says. The more complicated choice is often the one that causes long-term remorse. “When decorating with images and patterns it’s always a good idea to focus on negative space and give the eye a place to rest. No matter your style, clutter is never in fashion.”

Think clean lines, simple forms, and minimalist decor to keep your home feeling peaceful and elegant. “Many of the streamlined interiors of the ‘60s are still in style today and will be 20 years from now,” she says.

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DIY: HOW TO ACHIEVE A TIMELESS LOOK

Keep in mind the seven interior-design principles as you chose each piece for a room: unity, balance, rhythm, emphasis, contrast, scale, and proportion, says Saul.

“If you have grey walls and a grey floor, for example, it will look bland and muddy unless you apply the contrast principle and add light and dark elements,” she says. To do this pick changeable decor pieces like lamps, throws, and pillows to add contrast. This also means you can change a room’s look or feel later without spending a lot of money or time.

A well-designed interior can help keep your love affair with your home burning brightly for many years says Clarke.

TOP: Make any room easy to transform by pairing colourful pillows and wall art with neutral furniture pieces.

BELOW: A white bathoom looks clean and stays current when fashions change.

“One trend that has turned out to have some real weight behind it is the relationship between humankind and nature,” Clarke says.

“People want an organic feel in their home or office, which you can get with original artwork or a simple piece of pottery. Those items never go out of style.”

“The best thing you can do to make your home look timeless is to furnish it with quality crafted pieces,” Saul adds. “Cheaply made furniture, fabrics, and accessories don’t age well, and in no time will make your place look tired and shabby.”

Don’t overlook the classic options just because they are classics.

Wood is one example, says Wanda Young, the founder of Wanda Young Interior Design in Mount Pearl, N.L. “Whether you’re talking about your kitchen cupboards or your floors, warm, natural wood is something that will always be in style and never look dated,” Young says.

Saul says neutral tones, such as whites, beiges, and greys are synonymous with classic interiors. But that doesn’t mean all interior spaces need to follow that template.

“I love colour, and never want to discourage anyone from surrounding themselves with hues that they crave,” she says. “While you may be enamoured with the latest Pantone colour of the year, perhaps use it in accessories like pillows or vases, and not big pieces like your sofa or kitchen cabinets.” o

PHOTO: CHRIS GRIFFITHS/BANG-ON PHOTOGRAPHY/LORI CLARKE INTERIORS

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PHOTO: CHRIS GRIFFITHS/BANG-ON PHOTOGRAPHY/LORI CLARKE INTERIORS

PHOTO: ATTICA FURNISHINGS

• Keep large spaces neutral and use pops of colour on decor items like pillows and accent walls to inject personality.

• Buy a high quality sofa. A well-made piece will keep its shape longer. Most come with 25–30 year warranties.

• Natural wood brings warmth to your home. Choose natural wood cupboards, doors, and floors.

• Incorporate nature. Add accents of jute and rattan, a flowered wallpaper accent wall, and plenty of real plants.

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DECOR

Step it up Create a stylish, functional staircase for your home

PHOTO: IAN SELIG PHOTOGRAPHY

BY KATIE INGRAM

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PHOTO: DAMIAN MORRIS

Think about who lives in your home and how they use your stairs

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o pick the right staircase, take a step back before taking one up or down. In doing so, you’ll learn staircases are more than a functional object to get your family from one floor to another; they can be stylish, innovative, and practical, says Stacie Rimmer, co-owner of Project 38 Design Studio in Halifax.

“You have to get the nuts and bolts at the beginning,” she says.

“Then we can get into the style we want, the colours we want, what we want the railing to be.” Consider the home’s overall look and size, project budget, and provincial building codes before marrying the look you want for your stairs, says Rimmer.

Keep in mind what materials are available in your region. “There’s just so many things you see on social media, Instagram, Pinterest, in magazines; all these different options that we can’t do here that

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people may be drawn to,” says Damien Morris of Damien Morris Designs in Charlottetown. Morris suggests looking beyond popular designs. “You have to think of your lifestyle and how it’s going to play out,” says Morris.

Also think about who lives in your home and how they use your stairs.

Many clients like the look of white handrails, which are often shown on television and magazines says Morris, but they aren’t always practical.

“Especially if you have young kids white is very unforgiving. It would always look dirty,” he says. “I try to push people to do a stained handrail because it’s more forgiving.

Carpeted stairs aren’t as popular these days, but carpet runners are still common. Rimmer says they can be a design choice or be used to help with mobility.

PHOTO: PROJECT 38 DESIGN STUDIO

FAR LEFT: White spinals and a stained handrail keep this space bright without showing tiny fingerprints.

PHOTO: PROJECT 38 DESIGN STUDIO / DEVELOPER, ADAM BARRETT

DECOR

RIGHT (starting clockwise): Homeowner Adam Barrett designed these railings himself.

A traditional cottage in Chester, N.S. features simple painted stairs and a classic runner.

The contrast between the stair’s stained edge and the white wall adds interest to this living room.

This open staircase avoids blocking the flood of light from the patio doors.

“If you have pets that have a hard time getting up and down the stairs, that’s always a great option to be able to have there; it can also translate into toddlers and children or for people at any age,” says Rimmer.

When it comes to renovating an existing staircase, Jennifer Kydd, coowner of Project 38 Design, says many of her clients look for a modern design that doesn’t isolate itself from the rest of the house. “Things have become a bit more minimalist and modern, clean, not a lot of etching and detail,” she says.

Specifically, Kydd says, try a rounded tread or square spinal to add a more contemporary look. “It’s details that aren’t in your face.”

Some homeowners want stairs to stand out, not blend in. To do this, Morris suggests bypassing wood. “A floating staircase with a glass handrail is something that really opens up the space and it becomes more

of an architectural piece,” he says. “It’s really good in houses and cottages, places with a lot of windows and glass.”

Kydd says homeowners should always make sure the stairs meet one other piece of criteria: personal style. So, no matter what is suggested, their staircase reflects themselves. “A staircase can be where you show a lot of personality in your home,” she says. o

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Food Styling: Chef Danny Duguay, @chefdanyduguay Flowers: KoKo Mod Modern Floral Design, kokomod.com

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PROJECTS

Glamorous DIY vintage tablescape A few simple pieces will elevate your next dinner party STORY AND PHOTOS BY HEATHER FEGAN

B

rigid Milway up-cycled her love of vintage into two retail shops: What, These Old Things, a webstore shipping across the country, and ReFound Shop in Dartmouth, N.S. The beauty of vintage pieces, she says, is you can find them anywhere from yard sales to antique stores.

East Coast Living asked Milway to help us create a fall tablescape using all vintage finds. Here’s how you can achieve the look at home.

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STEP 1: GATHER YOUR PIECES

STEP 2: CENTRE STAGE

• Plates • water glasses • wine goblets • cutlery • linens • platters/serving trays • candles • brass candlesticks • small glass jars or vases • fresh flowers • a long narrow base such as an empty picture frame or piece of wood.

People often don’t use family heirlooms for fear of losing or breaking pieces. But you can’t enjoy them deep in a cupboard. Take the pressure off and select one or two pieces to work into your style in a meaningful way.

The centrepiece for this tablescape starts with an old picture frame used at a table runner. The gold edge ties in with the tableware and the ornate detailing pulls it all together with the rest of the pieces. Milway says you could also put wallpaper in the frame for added colour and pattern.

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STEP 3: GET SET Set and stack the dinner and side plates, place linens, and cutlery.

“The thing about vintage dish sets, there’s never eight,” says Milway. “So look for similarity among different pieces. All these plates have a gold rim. There are three different styles of plates to make six place settings. Create a line of uniformity, and it all comes together.”

Here she uses six amber plates to add depth to the dinner plates by stacking them.

Milways say cutlery is more difficult to find, so a mismatched set is the way to go.

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She collected 36 pieces, to make six place settings. You can mix family heirlooms in with your own set. As long as you have a running theme, such as the floral pattern on these pieces, you can mix them.

STEP 4: BE TOAST-READY The water glasses are a fun, smoked glass set in playful colours that pop. If one breaks, you can easily swap a new one in to replace it.

As Milway says, it’s nice to have some uniformity. This is achieved with six amber glass goblets. Here the amber plates, goblets,

and linen napkins are the only matching sets of the tablescape.

STEP 5: CREATE DRAMA Milway says brass candlesticks are really fun to thrift. Find them at yard sales and antique or thrift stores. In thrift stores you often find brass items clustered rather than in specific homewares sections.

Look for variations in height to add interest to the table. Fill the centrepiece frame with them

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PROJECTS

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STEP 6: FLOWER POWER

STEP 7: FILL IT IN

Milway collects little glass jars to use as vases for centrepieces. One is an old Listerine bottle from the late 1800s, the rest likely date back to the early 1900s. They are all different heights and shapes and add character.

Fill the jars with fresh flowers. A mix of deep purple and shades of green, yellow, and orange will add a punch of fall colour to the table and play well with the amber. Add these to your centre piece and arrange. Adjust until you are happy with the look.

Add foliage and greenery along the base of the centrepiece to fill in the space, and add colour and depth. Don’t hold back; more is more.

STEP 8: FINISHING TOUCH

Fill the serving platters with an assortment of charcuterie and adorn it with flowers and fresh sprigs. Add your platters, along with vintage serving ware, to the table and your scene is set. o

FEEDBACK

Milway used two serving platters on this tablescape. They couldn’t be more different but still work together. The bigger platter, which Milway calls hauntingly beautiful is an antique made in Glasgow, Scotland. The second platter with gold trim and roses has a 1950s feel.

ecl@metroguide.ca eastcoastliving.ca

@EastCoastLiving East Coast Living Magazine

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Amherst shore revisited

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COVER STORY

To celebrate our 20th anniversary, we return to a home we first visited over a decade ago

BY KEN KELLEY PHOTOS BY BRUCE MURRAY/VISIONFIRE

R

eaders first met Frances and Bruce Purdy when we featured their cozy cottage on Nova Scotia’s Northumberland Strait in 2007 “I was a cover girl at 60 years old,” Frances jokes. “I remember the photographer that day asked if we could encourage some seagulls to fly by. We did, and they came. After he took the shot and looked at it, he said, ‘This will make the cover of the magazine.’ He was right.”

The 266-square-foot cottage and surrounding half-hectare lot overlooking the Northumberland Strait, remains a welcome respite in the lives of the couple who grew up and met in Amherst, N.S. and now call Oakville, Ont. home in cooler months.

Before his retirement, Bruce’s job took the family from one Canadian coast to the other, and points inbetween, including Montreal, Que., Kingston, Ont., Smith’s Falls, Ont. and William’s Lake, B.C. They ultimately settled in Oakville in 1986.

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As the oldest of eight children, Frances, once a teacher at Amherst Regional High School, was the first to leave her family’s East Coast nest.

She and Bruce always returned for annual visits. To ease overcrowding at her parents’ home, the couple rented and later purchased The Yellow Cottage, just a short stroll from their current location.

“When we bought the land in 1996, it was a swamp,” Frances laughs.

“The owner had plans to move to the United States and retire. Knowing my family’s history with the area, they gave us the first option to buy the land.”

It took nine years and upwards of two metres of fill before the land was ready to build on. With the paint barely dry on the tiny cottage, the couple’s thoughts soon turned to what else they could do with the large swath of shoreline property still available to them.

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At low tide, the water recedes to reveal expansive red sand flats. “It’s like having our own private beach most of the time,” Frances says.

COVER STORY

The cottage’s colour scheme is a blend of cool blues and natural tones that creates a relaxing East Coast vibe.

Years earlier, before construction started on their tiny cottage, a visit from one of Frances’ school friends, Bryan Partridge, set in motion a plan years in the making.

Inspired by his visit to the waterside property, Partridge returned weeks later with a page from a magazine featuring a photo of a cottage on Fire Island, New York. Frances says building a full-size cottage wasn’t on her radar at the time, but she tucked the page away for safe keeping.

In 2007, she met Leo Van Eyk, a well-known Ontario builder. He recently purchased a property down the road from the Purdy’s cottage.

On a whim, Frances showed him the picture.

“I told him how this was the kind of home we hoped to have on the property one day. Leo offered to construct the main frame of the home for us.”

Frances spent about three months in late 2007 finessing the design to be more practical for her family. She used some elements of the Fire Island home’s three bedroom, three bath layout, with tweaks.

“When we originally built the small cottage, we specifically chose to place it on a piece of the property where it wouldn’t impede the view of other potential buildings,” Frances says. “There were certain aspects of the Fire Island home we retained for the main cottage, such as the master bedroom stretching across the front of the second floor, but otherwise, we needed a home that was going to be practical and work for us. We needed the windows that people would see from the outside to also be at the right place on the inside of the house.”

Partridge, one of his Ontario business partners, and Bruce raised the home over the course of 17 days in early 2008.

Some of the most poignant facets of the homes on the Purdy’s property are the contributions made by Frances’ late father, Harold Furlong. He played an instrumental part in devising the layout of

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The small cottage (left) was the Purdy’s original getaway. The large cottage is based on a design Frances’s friend found in a magazine.

LEFT: This view from the small cottage brings the outside in.

BELOW: Frances poses with a picture of her late father Harold Furlong, who contributed greatly to both cottages on the property.

the small cottage just six months after Frances’ mother died, and was happy to tend to the construction of the large cottage.

“He was 88 years old at the time and just loved picking up whatever odd jobs he could to help us reach the finish line,” says Frances.

“Whether that meant putting insulation in the walls and ceiling, painting the trim, putting light fixtures together, or even cleaning grout off the floor.”

She remembers back at The Yellow Cottage, the pair tried to figure out how to get a shower enclosure through the door. While Frances and Bruce hashed it out, Furlong removed the front window to slide the shower through. “There was no problem he couldn’t solve,” Frances says.

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COVER STORY

The importance of family is a common and vital thread that runs through the Purdy’s property. Frances says she and Bruce debated selling their Oakville home to become full-time Nova Scotia residents again, but family pulls them west too.

“In Oakville, our daughters and three grandchildren all live within a quick five-minute drive,” she says. “The distance would be too much.”

Having spent at least a portion of each summer at Amherst Shore from the time she was born, Frances’ daughter, Lynn Salisbury, says the annual journey back to the family’s property is a tradition she will continue.

Salisbury and her 13-year-old daughter have returned every summer since her daughter was six weeks old. When it comes time to return to Ontario each year, her daughter cries at the thought of leaving.

“It has become the essential unplugging for our family each year a chance for all of us to recharge,” Salisbury says. “While the ocean can be therapeutic in its own right, I believe it’s my parents’ touches, both inside and outside, that make that property what it is. It’s impossible to not feel surrounded by love and beauty while you’re here.” o

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Here are the Purdy’s tips for a less stressful cottage reno.

BUDGET Ensure your renovation plans accurately reflect the cost of labour and materials. If you plan to do the work yourself, hire an experienced contractor to review your budget and plans to be certain you’re on the right track.

SCOPE OF WORK The wallet doesn’t always support what the heart wants. Instead of racking up debt, decide what needs doing, rather than what you want done. Rome wasn’t built in a day. Be patient and break down large projects into more manageable ones. The Purdy’s property took 23 years to come to fruition.

VISION Any renovation projects comes with last minute decisions, but plan as much as you can before starting to help make those ad hoc decisions easier. Choose colours, siding, and finishes early to help with the budget process.

HIRING LABOUR It’s critical that you can trust the people you work with. While word-of-mouth recommendations carry clout, don’t let personal relationships cloud the decision-making process of who gets the job. Interviewing contractors for any job, even a cottage renovation, will save you time and pocketbook heartache down the road. o

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ECO-FRIENDLY

HOME IDEAS TO TRY NOW 20 easy, low cost ways to make your home greener

BY RICHARD WOODBURY

PHOTO: ENERGREEN BUILDERS CO-OPERATIVE

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here’s no denying that humans contribute to climate change. Experts around the world warn we must change our lifestyles to avoid a climate catastrophe and there are steps aplenty you can take to lighten your environmental impact.

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PREVIOUS PAGE: EnerGreen Builders Co-operative built this 1,700-square-foot home. It faces south to capture passive solar, and features triple glaze windows, R32 wood stud insulation in the walls and R60 in the ceiling.

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Skip the electric clothes dryer and use the sun, says Emma Norton, energy conservation co-ordinator at the Halifaxbased Ecology Action Centre. A drying rack or basic clothesline kit costs $20–50 and installation should take about an hour.

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Turn the lights off when you leave a room, even if you’re coming right back. It’s a myth that leaving a light on uses less energy than turning it on and off.

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Switch your lightbulbs to LEDs (lightemitting diodes). They use 75% less energy and last 15 times longer than traditional bulbs, according to Take Charge NL, Newfoundland’s residential efficiency program.

Install a dishwasher. A full load of dishes in an energy-efficient dishwasher uses less hot water than doing multiple loads by hand, according to Efficiency Nova Scotia.

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Low-flow shower heads and faucet aerators can reduce water use by 30% according to Take Charge NL. Use house plants to improve your home’s air quality. Plant-filtered rooms have 50–60% fewer airborne microbes like mold spores and bacteria, says the David Suzuki Foundation.

Consider turning down the temperature and bundling up on cold nights to reduce your energy usage. “Living with a slightly colder temperature and putting on slippers and a sweater, as old fashioned as that sounds, can have a fairly major impact on reducing your heating costs,” says Andy Collier, energy programs coordinator with EfficiencyPEI. Even when a device is off, it draws electricity, a concept known as phantom loads. “The best way to avoid phantom loads is to unplug things,” says Collier. If that’s not practical, like behind a heavy a home entertainment centre, use a power bar you can reach.

Weather stripping doors and windows is a start, but other spots in your home lose heat. Check below sinks where the pipes enter the walls. Use caulking or spray foam to plug gaps, says Norton.

“Those tiny bits of air sealing do add up to make a home comfortable.”

10. A surprising area of heat loss is indoor electrical plugs on exterior-facing walls.

Install foam gaskets between the electrical switch cover and the wall cavity, says Brad Dunn, an energy adviser with AmeriSpec Inspection Services in St. John’s, N.L. A 10pack costs about $5 and you can quickly install them yourself.

11. Install a timer on your bathroom fan, suggests Dunn. If you leave the fan on after your morning shower and go to work, the fan sucks heat out of your house for eight hours or more.

12. Smart thermostats learn your schedule and make adjustments to reduce your heating costs. The devices plug into your home’s Wi-Fi network, allowing you to control them remotely. Options include Google Nest ($230–270), Ecobee ($150–330), and Honeywell ($120–230).

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IN DEPTH

first. Your local efficiency organization can help you find one and may offer a grant to pay for the audit.

16. Dunn recommends triple-glazed

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windows. The cost has come down in recent years. Now they cost 10–20% more than double-glazed, but offer double the R-value (insulation) to keep heat in.

17. Consider a smaller home. “It’s a bit of a no

13 13. Build or buy a rain barrel to capture rainwater from your eavestrough system.

You can collect up to 600 litres of water in one rainfall and use it to wash your car; water your garden, lawn, and houseplants; wash laundry and more. You can buy a kit or a pre-built system with a filter for $90–200, depending on the level of filtering and aesthetics you want.

brainer,” says Deanna Leaman, a co-owner with EnerGreen Builders Co-operative, a Sackville, N.B.-based passive solar home builder. A smaller footprint means lower capital and operation costs. For a family of four, Leaman recommends a home 1,300–1,700 square feet.

18. Orient a new home build toward the south to maximize the passive heat it draws from the sun in winter. Leaman says this can reduce heating and cooling costs as much as 50%.

19. Consider solar power. The four major electric utilities in Atlantic Canada all have programs to pay users who produce more energy than they use. The price of solar panels has lowered dramatically in the last decade. Today’s pay-back period is about 15 years, and the system’s lifespan is about 35. That’s 20 years of free power.

20. Big changes like a heat pump or solar panels can be more affordable via grants, rebates, and financing from your local efficiency organization. Some are even free. Efficiency Nova Scotia offers a program that installs LED lighting, lowflow shower heads and faucet aerators in your home at no cost. o

14. Even in cold air, there’s heat energy to be found, and a heat pump conveys it into your home. In the summer, it takes heat energy from inside a home and ships it outside to cool the home. On winter days where the temperature is around -15°C or colder, you’ll need a backup heating system.

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15. But before a heat pump, there’s something else to consider. “[Heat pumps won’t] perform the way you want them to unless your house, the envelope, is as tight as it can be,” says Dunn. Hire an energy auditor to evaluate your home

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East Coast Living Magazine

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Best bites Showcasing local ingredients, these East Coast Living recipes are reader favourites

BRUNCH

Brioche French Toast with Strawberry-Rhubarb Compote and Vanilla-Bean Yogurt The always-satisfying combination of strawberry and rhubarb, plus real vanilla, makes this a dish that tastes as good as it looks. Recipe courtesy of Mark Giffin, The Coastal Café, Halifax.

Serves 4

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INGREDIENTS For the yogurt: 1 cup plain yogurt 1 tsp pure vanilla extract ½ vanilla bean pod, beans only 2 Tbsp honey For the compote: 1 cup rhubarb, chopped 1 cup strawberries, sliced

1 cup sugar 1 cinnamon stick ¼ cup water For the french toast: 2 eggs, beaten ½ cup milk 1 tsp cinnamon 8 slices brioche Sprinkle of icing sugar

EATING IN

Smoked-Salmon Chowder

Winter 2018

This chef swears by chowder as the ultimate brunch dish. Making it ahead means longer Saturday mornings. “It’s a time to slow down and spend time with family,” she says. Recipe courtesy of Chef Stephanie Ogilvie, Black Sheep Restaurant, Halifax.

Serves 4

Spring 2014

DIRECTIONS 1. Sweat onions, carrots, celery, and guanciale in canola oil until translucent. Add black garlic, thyme, and bay leaf. Cook until fragrant.

2. Add butter. Once melted, add flour and stir continuously until flour becomes thick and pale brown, about 3 minutes.

3. Slowly incorporate milk while whisking.

4. Reduce to simmer. Season to taste and add blanched diced potatoes, chopped tarragon, and flaked smoked salmon.

5. Garnish with salmon roe and fresh tarragon

PHOTO: JAMES INGRAM/JIVE PHOTOGRAPHIC PRODUCTIONS

INGREDIENTS 1 white onion 1 carrot 1 celery stalk 7 cloves black garlic 4 Tbsp canola oil 6 slices guanciale diced 2 Tbsp butter 3 Tbsp flour 1 bay leaf ½ tsp fresh thyme 4 cups milk 1 lb potatoes diced and blanched ½ lb smoked salmon Fresh tarragon to taste Salt and pepper to taste Salmon roe to taste (optional)

PHOTO: BRUCE MURRAY/VISIONFIRE

DIRECTIONS 1. Strain yogurt overnight. Whisk with vanilla extract, vanilla bean pods, and honey.

2. In heavy-bottomed saucepan, combine rhubarb, strawberries, sugar, cinnamon stick, and water. Simmer and reduce until thickened. Remove cinnamon stick after 10 minutes. Cool.

3. Mix eggs, milk, and cinnamon. Dip brioche into egg mixture.

4. Butter pan or griddle lightly at medium-high heat, fry until golden brown. Flip and repeat for each piece. Avoid overcrowding.

5. Sprinkle with icing sugar, serve with yogurt and compote.

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Spring 2009

Eggs Veronica

If you’re poaching using the boiling water method, crack the egg into a small bowl, and then pour it into the water. It’s more likely to hold together. Recipe courtesy of Mark Giffin, The Coastal Café, Halifax.

Serves 2

INGREDIENTS 4 large eggs ½ cup sharp cheddar cheese, grated 3 large Yukon Gold potatoes 2 scallions 1 branch rosemary 8 strips bacon 1 Tbsp unsalted butter 1 Tbsp extra-virgin olive oil Salt and freshly ground pepper to taste

For eggs: 1. With slotted spoon, swirl water and carefully slide eggs into centre. Do not touch eggs until cooked. Cook 2 minutes for soft, 4 for hard. Turn off heat for 8 minutes and cover. Remove eggs carefully using slotted spoon.

Drain on paper towel-lined plate.

2. To assemble: Place heaping mound of potatoes on each plate. Top with cheese and place in warm oven until melted. Remove from oven and top with poached eggs and bacon.

Heirloom Tomato Puff Pastry Pizza

Summer 2008

Use good-quality field tomatoes that are meaty and don’t have a lot of pulp and seed. This will keep your pizza from getting soggy. Recipe courtesy of Chef Craig Flinn, Chives Canadian Bistro, Halifax.

INGREDIENTS 3 shallots, minced 3 cloves garlic, minced 3 Tbsp butter ¼ tsp chili flakes 1 tsp dried basil ¼ cup dry sherry 3/4 cup goat cheese, softened 3/4 cup cream cheese, softened 2 10 x 14-inch sheets puff pastry 2 lb mixed heirloom tomatoes, various sizes, sliced ½ tsp sea salt ½ tsp sugar Black pepper, cracked ½ cup fresh basil, packed 3 Tbsp extra virgin olive oil

DIRECTIONS 1. Heat oven to 500°F. 2. Sauté shallots and garlic in butter until light-brown.

3. Add chili flakes and dried basil, cooking 3 more minutes. Add sherry and reduce total volume of liquid by three-quarters.

4. Add pan contents and both cheeses to food processor, blend until very smooth.

5. Spread mixture evenly over both puff pastry sheets, leaving a small border around the edge.

6. Season tomato slices with salt, sugar, and pepper; place on pizza.

7. Bake 8–10 minutes or until crust browns on bottom. Remove from oven, and garnish with fresh basil and drizzled olive oil. Serve immediately.

PHOTO: GWEN NORTH

DIRECTIONS: 1. Heat oven to 400ºF. 2. Simmer 4L water with 2 Tbsp white vinegar and pinch of salt.

3. Dice potatoes, place in pot and rinse with cold water until clear.

4. Over high heat, boil diced potatoes until fork tender.

5. Lay bacon on foil-lined sheet or flatbottom fry pan. Cook in oven 16–20 minutes, depending on preference of crispiness.

6. Mince shallots and chop rosemary stems.

7. After boiling potatoes to fork tender, strain in colander, and cool several minutes.

8. Add butter and olive oil, to large heavy-bottom skillet or fry pan on high heat. Swirl to coat.

9. Add diced cooked potatoes. Reduce heat to medium. Stir or toss occasionally until golden.

10. Add scallions and rosemary. Season to taste with salt and pepper.

LUNCH

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Fall 2016

Tyler Kord’s Perfect Chicken Sandwich

Grilled Romaine Heart Salad

Using Japanese panko instead of breadcrumbs is a tried-and-true chef’s trick that adds crunch, toasty colour, and texture to fried chicken.

Recipe courtesy of Tyler Kord, adapted from A Super Upsetting Cookbook About Sandwiches.

This crowd favourite works really well if you’re using natural charcoal.

Barbecues are meant to be fun and unstructured, so let guests mix their own vinaigrette. Recipe courtesy of Chef Kenneth Pittman, Seto Restaurant, St. John’s, N.L.

Serves 4 INGREDIENTS For the chicken: 1L canola or vegetable oil, for frying 4 small chicken breasts, cut lengthwise Kosher salt 3 large egg whites 3 Tbsp cornstarch 1 cup panko bread crumbs For the pickles: 1 garlic clove, minced 2.5 cm piece of ginger, peeled and sliced against grain, and processed in food processor 1 medium shallot, finely chopped, several drops of sesame oil 1 Tbsp sugar 2 tsp chilies Kosher salt 1 cup white vinegar 2 scallions, thinly sliced (white and green parts) 2 cucumbers, sliced into thin rounds or planks

DIRECTIONS For the chicken: 1. Heat oil in large pot to 375°F, or use deep fryer.

2. Season chicken slices.

3. In small mixing bowl, combine egg whites and cornstarch, whisk until cornstarch dissolves and mixture is smooth.

4. Coat chicken in mixture, let excess drip off. Toss chicken piece-bypiece in bread crumbs. Repeat with remaining chicken.

5. Fry chicken until crispy, about 5 minutes, flipping halfway. Drain on paper towel and season with additional salt.

INGREDIENTS 1 romaine heart for each person Olive oil Lemon juice Anchovies Parmesan cheese Toasted bread crumbs Red wine vinegar Honey

DIRECTIONS 1. Halve romaine hearts and season with olive oil and salt.

2. Each attendee mixes their seasonings of choice, minus Parmesan, in small bowl. Mix until consistency is similar to vinaigrette.

3. Roast romaine over hot grill, until charred.

4. Dress with vinaigrette and shave Parmesan over top.

Summer 2017

For the pickles: 1. Combine garlic, ginger, shallot, sesame oil, sugar, chilies, vinegar, scallions, and 1/2 salt until thoroughly mixed.

2. Add cucumbers and let soak for at least an hour and up to several weeks. This makes more pickles than you need.

For the sandwich: 1. Spread rolls with mayonnaise, and top with chicken and pickles.

For the sandwich: 4 hero rolls, split lengthwise 8 pieces fried chicken 1 cup drained pickles 4 Tbsp mayonnaise

PHOTO: J.P. MULLOWNEY

PHOTO: STEVE SMITH/VISIONFIRE

EATING IN

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SUPPER

Pan-seared Scallops in Apple Wine Cream Sauce

Spring 2009

Sweet and rich, these delicate bites offer the perfect start to your meal.

Recipe courtesy of chef Stefan Mueller, Delta by Marriott Beausejour, Moncton, N.B. Serves 6 INGREDIENTS ½ lb large scallops 2 Tbsp olive oil ¼ cup butter ¼ cup white onions, finely diced 1/3 cup apple wine 3 cups heavy cream ½ cup fish stock (or 1 fish bouillon cube mixed in ½ cup water) Salt and pepper to taste

Fall 2012

Blueberry Grunt

DIRECTIONS 1. Pat scallops dry and season with salt and pepper.

2. In medium frying pan over medium heat, add 1 Tbsp olive oil and scallops. Cook 2 minutes on each side, adding remaining oil if necessary. Remove from pan.

3. Melt butter in same pan until slightly brown. Add onions and sauté 2 minutes, until translucent.

4. Add white wine and simmer until liquid reduces by 1/5.

5. Add cream and fish stock. Reduce to ¼ of original volume or desired consistency.

6. Season to taste with salt and pepper.

Serve over scallops.

This traditional recipe has been used for hundreds of years and is consistently one of the most searched on our website. Recipe courtesy of Nimbus Publishing, adapted from Out Of Old Nova Scotia Kitchens.

Serves 4 INGREDIENTS 4 cups blueberries ½ cup sugar (or more to taste) ½ cup water

Onion and Gruyère Tarts This family recipe looks fantastic, but is simple comfort food. Top with homemade tomato jam for added flavour. Recipe courtesy of Jane Wright, Jane’s Next Door, Halifax.

Winter 2014

24 mini tarts INGREDIENTS Favourite pastry crust recipe or 2 sheets frozen puff pastry, thawed 4 eggs, lightly beaten ¼ cup whipping cream Salt and pepper, to taste 2 Tbsp olive oil ½ red onion, thinly sliced Shredded gruyère or Swiss cheese 2 tsp fresh thyme, finely chopped

PHOTO: DENNIS EVANS

For dumplings: 2 cups flour 4 tsp baking powder ½ tsp salt 1 tsp sugar 1 Tbsp butter 1 Tbsp shortening ¼ cup milk, or more if necessary

DIRECTIONS 1. Mix blueberries, sugar, and water in saucepan. Bring to boil, then reduce to simmer.

2. Sift flour, baking powder, salt, and sugar into bowl.

3. Using two knives or pastry cutter, cut butter and shortening into flour mixture. Add milk to flour and mix until a soft biscuit dough forms. Add more milk as needed.

4. Place the blueberry mixture into square pan.

5. Drop dough by spoonful onto hot blueberries.

6. Cover tightly with tin foil. The dumplings will cook on the blueberries in about 15 minutes.

Serve hot with whipped cream or vanilla ice cream.

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DIRECTIONS 1. Heat oven to 375°F. 2. Heavily grease muffin tins.

3. Lightly roll out pastry on floured board until .3 cm thick. Use circle cutter or drinking glass to cut pastry into circles double the size of your muffin tins.

4. Press pastry into tin, pick with fork and bake 8–10 minutes, until golden brown.

5. Cool shells then remove from pan.

Meanwhile whisk eggs and cream, and seasonings.

6. Heat oil in pan over medium-high heat, sauté onions until soft and translucent.

7. Divide onions and cheese among tart shells, placed on a lined baking sheet.

Gently pour enough egg mixture to cover, sprinkle with thyme.

8. Return tarts to oven and bake for 5–7 minutes or until set. Serve immediately.

Spaghettini with Lemon, Asparagus, Artichokes and Crispy Prosciutto

Spring 2015

This mix of fresh, bold flavours and an array of textures makes this dish a pleasure to eat. Recipe courtesy of Chef Andrew King, da Maurizio Fine Dining, Halifax.

Serves 4

PHOTO: BRUCE MURRAY/VISIONFIRE

INGREDIENTS 2 Tbsp butter 4 thin slices prosciutto, cut into squares 3/4 cup dry white wine 1 cup whipping cream 2 tsp grated lemon zest Lemon, juiced 2 whole artichoke hearts, diced ½ lb asparagus, cut into 1.5 cm pieces Salt and pepper, to taste 12 oz spaghettini 1 cup freshly grated Parmigiano cheese

DIRECTIONS 1. Melt butter in large non-stick skillet over medium heat. Add prosciutto, sauté until crispy, about 2 minutes.

2. Add wine. Simmer over mediumhigh heat until mixture reduces to ¼ cup, about 2 minutes.

3. Add cream, lemon zest and juice.

Simmer until sauce thickens slightly, about 3 minutes.

4. Add artichokes and asparagus; simmer until heated through. Season.

5. Cook pasta in large pot of boiling salted water until tender, stirring occasionally.

6. Drain, return pasta to pot. Toss with sauce to coat, add half of the cheese.

7. Divide pasta among four plates, serve with remaining cheese.

Ginger Orange Creme Brûlée

Fall 2011

PHOTO: JAMES INGRAM/JIVE PHOTOGRAPHIC PRODUCTIONS

EATING IN

A mouth-watering dessert at the best of times is even more so with the addition of fresh ginger. Recipe courtesy of Chef Aldo Villani Serves 5

INGREDIENTS 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar 1 vanilla bean ¼ cup ginger, peeled and sliced 2 oranges, zested 12 egg yolks

DIRECTIONS 1. In heavy-bottomed stainless-steel sauce pot, bring milk, cream, sugar, vanilla bean, ginger, and orange zest to boil.

2. Remove from heat.

3. Whisk egg yolks well and add half of the cream mixture, one ladle at a time, to eggs. Strain through finemeshed colander or a cheese cloth.

4. Pour into crème brulée molds and bake in water bath at 325°F until just set, about 30 minutes.

5. Chill several hours before serving.

6. To serve, sprinkle tops of crème brulée with sugar and brown with torch or broiler.

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FOOD & DRINK

PAIRINGS AT HOME Where to start, what to serve, and how to enjoy yourself while doing it

By Laura Oakley

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tep up your home entertaining a notch by mastering the art of pairing food with drinks. It’s easier than you think, according to hospitality experts from across Atlantic Canada that we asked to weigh in on what to serve, how to pair, and most importantly how to get through the party with a smile on your face.

For inexperienced home entertainers or those who haven’t yet fully ventured into food and drink pairing, the best pieces of advice revolve around the old adage “keep it simple,” says Jesse Vergen, chef and owner of Saint John Ale House. “I would recommend starting with things you like; food and drinks that are familiar and enjoyable. ” Your

first big party may not be the time to try a brand-new ingredient or experiment with super exotic flavours. Set yourself up for success by sticking to what you know and doing it well.”

Learning the basic pairing rules for various beverages is a fantastic place to start. For wine, these guidelines include: the colour of the meat matches the colour of the wine, regional foods work with that same region’s wines, sweet wines pair exceptionally well with spicy foods, and sparkling wines are generally versatile. Kathryn Harding is a sommelier and retail manager of Bishop’s Cellar, an independentlyowned wine store on the Halifax waterfront. She says, “The thing I tend

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& Champagne and French Fries

THE STYLE OF ENTERTAINING WILL ALSO PLAY A ROLE IN WHAT KINDS OF FOOD AND DRINK YOU’LL WANT TO SERVE

to focus on is the intensity of the dish and the intensity of the wine. If a wine has lots of big aromas and flavours, then look to pair it with a dish that has a similar intensity.”

Beer also has its own set of rules, according to Henry Hussey, taproom manager at Quidi Vidi Brewery in St. John’s, N.L.. “Lighter ales tend to go with heavier foods. Crisp pilsners and lagers go well with seafood and lighter foods. Want some barbecue? Grab a nice stout to complement those charcoal flavours,” he says.

Sour beers are trending right now, and Hussey says the fruitforwardness of fruit sours should balance sour flavours in a dish, like salads with tart vinaigrettes. “IPAs tend to do well with sweet desserts as well as spicy foods,” Hussey says. With so many styles of craft beer readily available, it’s quite easy to find the right pairing for whatever dishes you’ve decided to serve.

Pairing spirits and cocktails with food can be just as fun, yet seems more intimidating than beer and wine. It doesn’t have to be; keeping things as simple as possible also works well here. Jordan Dickie, head bartender at Compass Distillers in Halifax, says, “Traditionally, cocktails and appetizers were the standard pairing before moving on to wine and mains, but times have changed.” If you’re looking for a fool-proof way to get a drink in everyone’s hand that will taste great with dinner, “gin is probably the most accessible of the spirits. It can strike a balance with a host of cocktails,” Dickie says. “Two shots of gin on the rocks with a twist of lemon and you have the quintessential dinner cocktail.”

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The style of entertaining will also play a role in what kinds of food and drink you’ll want to serve. “It’s all a matter of preference and enjoyment,” Hussey says. “If you want to serve tapas and pair some beers, then perhaps you do a multi-course pairing. For just having some friends over and preparing a meal, you could serve a beer or two and compare two completely different styles.” If serving a winepaired meal, Harding says, “I usually suggest trying to really nail the pairing for the main dish. This is also where I suggest you spend the most money as this glass will be in front of people the longest and they may want a second serving, so it is the wine they are most likely to remember.”

How does the flow of the event work if cocktails are a focus? “As long as you’re having fun, do with your menu what you will, and enjoy cocktails the entire evening through,” Dickie says. He recommends not overcomplicating things with multiple ingredient cocktails and sophisticated techniques. “Going for something with three ingredients or less, and preferably one that doesn’t involve too much complexity or labour, will make things much easier.” The less time spent making the cocktail or running to the kitchen for ingredients, the more face time with your guests.

Do you pair the food to the drink, or the other way around? “If you have invited people to your house because you happened to be given a pristine case of oysters, you could use that as your starting point,” Vergen says. Alternatively, if you’ve been looking for an excuse to crack that cellared bottle of wine, that could be the inspiration and the food could follow. For a beginner, starting with the food is probably the easier option. Cook something you know everyone will love, then look into your pairing options using the general guidelines. Harding says, “You just have to remain open-minded and trust that a wine you may not love by itself could be the perfect pairing for the dish you are making.” Don’t forget you’re pairing the food and drink for a reason and with the proper matches, both can taste not only better, but different than you’ve ever experienced before.

There is no rule that says you must choose one kind of beverage and stick with it; your party could involve wine, beer, cider and cocktails,

& Stout and Oysters

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COCKTAILS WITH A TWIST

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In addition to asking our contributors for their advice on successful drink and food pairings, we also asked if they had a favourite cocktail they liked to serve when entertaining.

Jesse Vergen, chef and owner of Saint John Ale House, responded with a unique blueberry cocktail, while Jordan Dickie, head bartender at Compass Distillers in Halifax, sent in his take on a Negroni. Give them a try at your next gathering, or challenge yourself to try and find just the right pairing.

Blueberry Cocktail Negroni and Foie Gras

all introduced at various times, paired with different foods. “I’m a big believer in mixing it up,” Vergen says. “Sometimes you’re going to find a better match by stepping outside the status quo.” When planning your menu, keep in mind the beverage options are almost endless.

Still feeling intimidated? Let’s talk about some pairings the experts know work. “Oysters and stout, or any dark malty beer,” says Vergen is one of his absolute favourite combinations. “Chilled foie gras and a sweet Canadian ice wine would be a second.”

Hussey prefers a double IPA with red Thai curry. “The tropical notes on the beer complement the coconut milk very well and bitterness and malty sweetness round out the spice. Finish it all off with some mango and sticky rice and call it a day.”

Dickie opts for a classic bitter cocktail, the Negroni, up against fatty, rich foie gras.

“Champagne and french fries,” says Harding of her number one pairing.

The whole point is to have a good time, and make sure everyone else is, too. Don’t put stress on yourself by overcomplicating things, yet stay open minded and don’t be afraid to test the waters. “Take your time and learn a little at a time, and soon enough you’ll be whipping together dishes and pairing brews like a pro,” Hussey says.

Maybe try that one new beer or wine style at the next party, along with your tried and true pairings, slowly building up the repertoire. “Have fun, try different things. That’s how chefs come up with different flavours, by trial and error,” Vergen says. As long as there’s food and drink and you’re surrounded by friends, it’s hard to go wrong.

Chef Jesse Vergen This cocktail was inspired by southern New Brunswick’s famous wild blue fruit. Our bartenders at the Saint John Alehouse act like the cooks in the kitchen, constantly trying to find seasonal and local products to use in their repertoire of flavours. We use Winegarden Estates from Baie Verte, New Brunswick, but any good blueberry liqueur will do. Make sure to use wild blueberries and not cultivated high-bush blueberries, as it will influence flavour.

Ingredients 1 oz of Blue Hill blueberry liqueur 1/2 oz of orange liqueur Juice from half a lemon 1 oz of simple syrup 1 tsp fresh blueberries

Combine all ingredients in a shaker tin with fresh ice and give a medium shake for 10 seconds. Strain into a chilled tumbler or over fresh ice, garnish with a pinch of cinnamon and sugar, and serve!

The Purple Negroni Jordan Dickie Head Bartender, Compass Distillers

Ingredients

WHEN PLANNING YOUR MENU, KEEP IN MIND THE BEVERAGE OPTIONS ARE ALMOST ENDLESS

1 oz Compass Gin Royal 1 oz Luxardo Bitter Bianco 1 oz Martini Bianco Build on the rocks. Garnish with a twist of lemon.

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A toast to 20 years

BY KIM HART MACNEILL PHOTOS BY BRUCE MURRAY, VISIONFIRE

Atlantic Canadian cocktails to mark a special occasion

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LIBATIONS

Cash It In

Last Leaf

Assertive and zesty, this punchstyle apéritif brings big flavours with a low ABV so it’s perfect for sipping all afternoon long. Recipe courtesy of Alexi Ladéroute, head bartender and house mixologist at The Loose Tie, St. John’s, N.L.

Bitter and sweet with a subtle note of orange rind ringing through the finish. The perfect cocktail to watch the autumn leaves tumble.

Recipe courtesy of Stefan Bornish MacDonald, bar manager, The Brickhouse Kitchen and Bar, Charlottetown.

INGREDIENTS 1 oz Aperol 0.5 oz dry vermouth Pinch of kosher salt 2 dashes Angostura Bitters Tonic water Cucumber slices DIRECTIONS 1. Add first four ingredients to a chilled Collins glass full of ice.

2. Stir very well to dilute.

3. Garnish with cucumber slices.

Oak and Apple

INGREDIENTS 1 oz Grand Mariner 1 oz sweet vermouth 1 oz Campari ½ oz maple syrup DIRECTIONS 1. Add ice to a rocks glass.

2. Pour ingredients over ice.

3. Stir to chill.

4. Garnish with orange peel zested over the glass.

Boardwalk Blue This bright and refreshing beverage will have you dreaming of warm days and sandy beach no matter the weather. Recipe courtesy of Jordan Hynes, bar manager, The Boardwalk Taproom and Eatery, Sydney, N.S.

The drink tastes and smells like a warm fall evening. You can also garnish it with curls of fresh apple peel. Recipe courtesy of Tom Spencer, bar manager of Port City Royal, Saint John, N.B. INGREDIENTS 3/4 oz Wild Turkey 101 Kentucky Straight Bourbon ½ oz Père-Magloire VS Calvados apple brandy 3/4 oz apple cider simple syrup [recipe below] 1 tsp fresh lemon juice 1 dash Angostura Bitters Dried apple chips (garnish) DIRECTIONS 1. Add ice to tumbler.

2. Combine liquid ingredients in another glass. Stir.

3. Pour over ice. Top with apple chip.

For Apple Cider Simple Syrup: INGREDIENTS 2 cups apple cider 1 ½ cups granulated white sugar 1 cinnamon stick 1 pinch kosher salt DIRECTIONS 1. Combine cider, sugar, cinnamon stick, and salt in small saucepan over medium heat.

2. Boil, then reduce to a gentle simmer until syrup reduces by half, about 20 minutes.

3. Remove from heat and cool completely.

4. Store in a closed container in the refrigerator.

INGREDIENTS 1 oz Blue Curaçao ½ oz raspberry vodka ½ oz peach schnapps Ice Lemonade Lemon-lime soda Orange slice (garnish) Maraschino cherry (garnish) DIRECTIONS 1. Half fill a 14-oz stemmed cocktail glass with ice.

2. Add liquor. Top with lemonade.

3. Shake.

4. Add a splash of lemon/lime soda.

5. Garnish with orange slice and maraschino cherry. o

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Treat your lawn right Simple steps for lush spring growth in 2020

BY DENISE FLINT

T

he appearance of a full, healthy lawn in the spring is a delight to home owners. But you lay much of the groundwork for that beautiful green expanse in fall.

In summer, it can seem like the grass doubles in height almost overnight. By fall, it’s easy to assume the grass is no longer growing. That’s a mistake, says Jim Spencer, owner of Spencer’s Gardening Centre in Shelburne, N.S. “The grass grows very well here in the fall when it’s wetter and cooler.”

That makes fall fertilizer season. Grass roots store nutrients during winter to fuel a burst of growth in spring. “Don’t get very sophisticated with it,” says Spencer. “Everyone has a bag with miracle ways to grow.

Whatever commercial sounds good people buy.” But just about any product, combined with an application of lime, will work.

Weeds also grow well in the fall. That makes the season a good time for applying weed killer, if you want to use it. The herbicides most suited to this time of year are called pre-emergents because they stop growth before the spring. Herbicides can come with health and environmental risks,

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and are restricted in many jurisdictions.

Check your local by-laws and research the product before you buy.

That dusting of yellow, orange, and red leaves looks picturesque, but can prevent moisture and light from getting where your lawn needs it. Mowing with a mulching

GARDENING

Yellow, orange, and red leaves look picturesque, but can prevent moisture and light from getting to your lawn

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Lay sod during the cool moist season to expand your lawn or start a new one attachment helps break it up to some degree. Mowing with a bag attached to capture the leaves for the compost pile is better. But, as is often the case, the more laborious solution is the best: rake and let your grass breathe. Don’t burn leaves as it adds more carbon to the air. Put them on the compost pile, let the city collect them, or dump them in the woods to help build soil there.

After the leaves, it’s time for aeration. Spending time on your lawn, and using lawn furniture can pack down the soil. That means less space for life-giving moisture, fertilizer, and oxygen. In summer’s heat, there’s a risk of your lawn drying out. “Because of where we live the snow lies on the lawn all winter, so we recommend it’s done every year,” says Erin Condly of Nutrilawn in Fredericton.

There are two kinds of aeration: spike and core. Core is the way to go, says Condly. Spike pushes in to the ground, making a hole, while

plug removes the dirt entirely. This process is more important with heavy, clay soils. Sandy soil doesn’t benefit as much from aeration.

Learn your soil type with this simple test: Grab a handful of damp, but not soaking soil. Rub it between your palms. If it feels slick, it’s clay. If it feels gritty, it’s sand. The best soil is a mix of both.

Post-aeration is a good time for over-seeding if your lawn has bald or thin patches. Those little holes give the seeds somewhere to go.

Otherwise, they may just sit on the top of the grass, benefiting no one but the birds.

“The more you introduce new seed the healthier and more resistant to weeds and bugs the lawn will be,” says Condly, adding that bare areas or animals digging in the grass are signs of insect infestation. Grub worms love Kentucky blue grass so adding fine fescue or rye to the lawn keeps it green.

This cool moist season is a good time to lay sod to expand your lawn or start a new one. The roots will dig in so the lawn can bloom in the spring.

Spencer says that fall maintenance is really not that different from what’s required the rest of the year. “Aerate, fertilize, lime, and cut the grass. The last mow should be shorter. Everyone cuts their lawn too short because it looks nice, but the blades produce the food and if you cut that too short they can’t produce.” Five to eight centimetres is a good height for grass.

There is one final step before winter takes hold that’s unique to the season: tidying up. Collect up all the balls, toys, trowels, and rakes before the snow buries them. You’re going to need them again before you know it. o

FEEDBACK

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East Coast Living Magazine

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LAST LOOK

Entering the DIVINE How a Canning, N.S. artist found her calling in horsehair pottery

BY MARIANNE SIMON PHOTOS BY BRUCE MURRAY, VISIONFIRE

A

rt is where work meets love, and Elizabeth Brownrigg is exactly where she’s supposed to be. The painter, sculptor, and pottery artist from Canning, N.S. says Mother Nature inspires her unique ceramic pieces using clay and horsehair.

Brownrigg started painting as a child, following in her grandmother’s footsteps.

But by adulthood, caring for her family and working in an office left little time to devote to her passion. Throughout those difficult years, she searched for her true identity.

“I feel art saved me,” says Brownrigg. “I didn’t know what I was searching for until I picked up clay…It felt like I found the piece of me that was missing.”

Several years ago, during a workshop, Brownrigg felt a pull to try something different.

Her research led her to horsehair finishes, her most popular pieces.

When the hair touches the pot, it curls and moves in its own way, guaranteeing no two pieces are identical. Brownrigg crafts vases of all shapes and sizes, lamps, pendant lights, and wall sconces. She will exhibit her latest creations at the Interior Design Show in Toronto in January 2020, including wall tiles and vessel sinks.

Amid the creative process, she says she loses all sense of time. “It’s like entering into another realm. There are times when a piece of sculpture is completed, I take a step back and get emotional, because I can’t believe I have made it happen.”

Brownrigg dabbles in other media, but clay is her favourite. “Clay is such a forgiving and

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yet a temperamental medium that pushes me as an artist,” she says. “Clay allows me to create various designs, add textures, carve, or even add multiple layers into the design.”

We all have several layers of ourselves and she says she’s peeling back one layer at a time through her art. She wants each piece to have a distinct personality so it speaks to the person who buys it.

Recently, Brownrigg changed her company name from Gypsy Potter Studio to DaVine DaZine.

“I am the vessel that creates the works of art, but they don’t come from me,” she says. “I am blessed from above to have this gift, hence the DaVine.” It represents her granddaughter’s name Davina which means beloved, and angel. DaZine is a word play on design. She hopes Davina will take up pottery when she grows up.

Brownrigg says finding her true personality is the most priceless gift she has ever received. She hopes her art will inspire those who have a love of art or aspire to tap into their own creativity. o

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