art directors Stesha Ho ( Vancouver ), Edwin Pabellon ( BCBusiness )
digital
vice president, digital Darcy Matheson
digital marketing manager Rebekah Ho
brand partnerships & digital copywriter Sandrine Jacquot
sales representation
vice president of sales Anna Lee
vice president, custom publishing & agency services Chad Brealey
senior media specialists Brianne Harper, Mira Hershcovitch, Cathy Huynh, Sheri Stubel (on leave) sales coordinator Victoria Nwaeze email sales@canadawide.com
european sales specialist S&R Media, Sylvie Durlach tel +33 1 44 18 06 65 email srmedia@club-internet.fr
production/administration
group vice president, education & administration Jane Griffiths group director of operations Devin Steinberg director of circulation Tracy McRitchie
production manager/digital ad coordinator Kim McLane
production associate Natasha Jayawardena
production support technician Ina Bowerbank customer service Kelly Kalirai
finance
group vice president, finance Conroy Ing, CPA, CMA vice president of finance Sonia Roxburgh, CPA, CGA accounting Terri Mason, Eileen Gajowski
SOPHIE
Happy (Early) Holidays
Regular readers (and magazine insiders) might be on to a little industry secret behind the photos of Amanda Hamilton’s Christmas party in this issue (page 58): when we photographed it, we were barely out of summer. In fact, I’m pretty sure I was wearing a sleeveless top, and I’d gone for an iced coffee earlier that day.
But the holiday tunes were cranked, there was not one but two gorgeously decorated Christmas trees, and all of us were in the spirit that night. Hamilton herself is such a big fan of the season that she had no issues with putting
up her trees a little earlier. Even in a year when Western Living isn’t asking her to pre-create some holiday magic, “I always get my Christmas tree up a little too early,” she told me with a laugh. It’s a tradition for her to kick the season off by bringing her close friends and their families over to decorate her home together.
As I write this, I’ve just completed one of my own seasonal traditions: yesterday, I had my friends over for a big Thanksgiving dinner, just as I’ve done for nearly two decades. It’s fun to look back at the different group photos and see all the changes through the years: new friends, new partners, new kids—even the odd senior pet who couldn’t be left alone at home.
When we wrapped up last night, we were already excitedly talking about (and choosing a date for) our next-in-the-calendar tradition: a holiday open house at mine that includes a somewhat chaotic cookie exchange (lately with more on-the-spot sampling than take-home exchanging) and plenty of mulled wine. And while that tradition also goes back 20 years, I’m thrilled that we’re planning a new twist this year: a carol sing with group musical accompaniment. (The idea arose when we realized that a few of us have recently picked up the instruments we’d once played as kids: the cello, the organ, and—for me—the Irish fiddle.)
There’s something about this time of year that brings out our nostalgic sides. And while there was a time when I might have rolled my eyes at a group sing of the Christmas classics at a party (and I expect there might be a few teens in our midst who still will), I’m absolutely here now for old traditions made new, so long as I’m with the ones I love.
May you all find that same togetherness this season too—with singing or without. And I give you full permission to get things started as early as you’d like.
Anicka Quin portrait: Evaan Kheraj; styling by Luisa Rino at LizBell Agency, styling assistance by Cheyenne Hoffman; makeup by Melanie Neufeld at LizBell Agency; outfit courtesy Mine and Yours, mineandyours.com
The Beauty of Steel & Glass Doors
Opening spaces Defining style
There are doors that simply open… and then there are Novin Doors design statements that don’t just divide spaces, but enhance, brighten, and transform them.
From Vancouver, we bring together over 25 years in the door industry with a contemporary design vision. Every interior steel glass door we create merges the enduring strength of steel with the clarity and elegance of glass, turning interiors into spaces filled with light, personality, and sophistication.
Each piece is an architectural gesture sleek, solid, and timeless. Locally designed and manufactured, our doors meet the highest Canadian standards for quality and safety, ensuring beauty and performance that last.
What sets Novin Doors apart is complete customization. From finishes and profiles to glass textures and layouts, every element is made to measure, reflecting your unique vision. More than a door, it’s an investment in style, durability, and lasting value.
To choose an interior steel glass door by Novin Doors is to choose a design that transcends trends where form meets function, and every opening becomes a statement of sophistication.
| novindoors.ca
GIFT THE WEST
We scoured the West and made a list (checking it twice, of course) to bring you the very best giftable goods from Western Canadian brands and beloved neighbourhood retailers. In other words, shopping local is easier than ever this holiday season—consider it our gift to you.
BY STACEY M c LACHLAN
Sound Idea
The chic, portable Beosound A1 speaker ($529) features 360-degree sound and waterproof durability—perfect for a poolside winter holiday, no? bang-olufsen.com
Fast Curves
We could’ve easily made an all-West Coast-ceramicists edition of this gift guide: the Turing vase ($240) from Vancouver’s Potluck Ceramics is one such highly giftable treasure. fullhousemodern.com
Check It Out
Checkered floors were hot in 2025: this checkered travertine and marble soap dish ($58) is a bet that the pattern will continue to charm in 2026. purebyamimckay.com
Cozy Up
The made-in-Canada Anian Field coat ($265) is the sort of casual essential that’s going to live in your closet for decades—shoe designer John Fluevog is a fan. anianmfg.com
Screw It Alessi’s new Sottsass Twergi corkscrews ($180) are highly functional—but they’re art objects, too. vanspecial.com
Wall Flowers
Vancouver studio Mimoko’s sculptural wall planters— like the Orbital vase (from $90)—bring the flower power. mimoko.me
Making Scents
This pretty little glass La Promeneuse lantern from Trudon ($380) diffuses fragrance, and a soft glow, too. holtrenfrew.com
Seeing Red
Is this poppy-red Field stool ($320) from Sundays a seat? Is it a side table? That’s for the recipient to decide ($320). sundays-company.ca
Wrap It Up
TBCO uses 70-percent recycled wool for its colourful Frame Check blankets (from $165), saving an average of six garments from the landfill with each piece. thecoastgoods.ca
West Coast Best Coast
Show a little love for your favourite Vancouver ’hood with these charming, highquality, artist-designed prints from Pleasant Shimo ($100 for an 18-by-24-inch print). pleasantshimo.com
Sleep Tight
Somn
($445 for set). somnhome.com
Tray Chic
Les Ottomans’ collection of iron trays ($169) are each hand-painted; this crab option is crustacean-chic. detailsbymrk.com
First, Coffee
A nice mug is a one-size-fits-all slam-dunk of a gift—this colourful cherry-and-blue striped coffee cup ($60) from Victoria’s Amphora Ceramics is a winner. gatley.ca
Hung Up Bocci lights are Western icons— maybe the company’s new 89 wall hook line ($95 each) will be next. livingspace.com
A Little Love
Torn Up Andrea Copp won our 2025 Maker of the Year award back in September. Take a piece of her talent home with her porcelain Golden Hour tealight holders ($250). providehome.com
The heart edging detail on these lovely stone-washed linen Orvveto napkins ($28 each) are the perfect finishing touch for the table. shoppesuze.com
Eternal Flame
These E&E LED taper candles ($74 for a pair) are coated with real wax—in a variety of colours!—for an extremely realistic look: a fire-hazard-free way to achieve the hygge vibes this winter. gildandco.com
Tin Type
To celebrate Inform’s 60th birthday, Kyoto brand Kaikado and Vancouver’s own Janaki Larsen teamed up to create a collection of beautiful new tin tea caddies ($375) that feature a ceramic handle on the lid. inform.ca
Earn Your Stripes There’s something Mediterranean-chic about the low-backed, vertically striped Londre x Fairmont Pacific Rim Minimalist one-piece ($179), but the swimsuit is designed in B.C. and made from recycled plastic bottles. shoppacrim.com
C’mon, Get Happy
The “dopamine decor” trend dictates that everything in your home should spark joy, and these sweet felt berry trivets ($14) from Danica Jubilee seem like a happy place to start. welks.ca
THE LITTLE THINGS
Special treats for under $50
Scrub a Dub
This fragrant, healing green Sweetgrass soap bar ($13) is where it all began for Indigenous-owned Sweetgrass Soap in Langley, B.C.: no wonder it’s a bestseller. sweetgrasssoap.com
Chill Out
Vancouver’s Provence en Couleur uses lavender imported from France for its lavender body oil ($24), useful for massages, treating headaches and transporting yourself to a small French village. provenceencouleur.com
Portrait of a Place
Legendary Vancouver photographer Fred Herzog captured so much of Chinatown’s magic during his career: now that work is compiled in one beautiful collection, Vitality: Iconic Images, Hidden Stories ($40). foohungcurios.com
Chic Storage
Toyo Steel’s toolboxes ($36) are too industrial chic to be limited to screwdriver storage. We like the punchy coral option. oldfaithfulshop.com
What’s Cooking
Celebrated Vancouver chef Vikram Vij’s highly anticipated second cookbook, My New Indian Kitchen ($40), is here, with fusion-y recipes like garam-masala gnocchi. indigo.ca
GOURMAND GOODS
A trio of edible and eminently giftable delights
Check, Please
The Idlewild rainbow-check sticky note cube ($22) makes for a cheery addition to their design desk. assemblyoftext.com
A Little Drizzly
Gifting a high-quality essential ingredient like extra-virgin olive oil is practical and fun—at least when it comes in graphic, charming packaging like this option from Graza ($34). vincentpark.ca
The Sweet Stuff Kasama’s Odd Society Wallflower gin and juniper chocolate bars ($21) are made from ethically sourced beans— and happen to be extremely delicious. Win-win. kasamachocolate.com
Cheers to That
Wild Folk’s zero-proof canned cocktails ($4.50 each) offer options far beyond a vodka soda; mezcal margs, vermouth spritzes and sparkling negronis make for fizzy stocking stuffers. welks.ca
Plate Expectations
HOMES + DESIGN ONE TO WATCH
BEAUTY IN PLATE SIGHT
Spirit Wares started as a chefs’ side hustle. Today, it’s setting the table for Canada’s top restaurants—and home cooks, too.
By Kerri Donaldson / Portrait by Nathan Elson
Everywhere I turn, there they are: Spirit Wares, quietly claiming tabletops like they’ve always belonged. I’ve never been one to flip a dish to see where it was made—or even to notice a dish, if I’m honest. But plate after gorgeous plate, I’m seeing it: the Spirit Wares stamp. I’ve even paused mid-soup to tilt a bowl and check, like examining the back of a greeting card for the Hallmark stamp. More often than not, if the dish has caught my attention, I’ll find that stamp. Spirit Wares dishes are everywhere.
At first it felt like coincidence; now it’s the Baader-Meinhof phenomenon in stoneware form. A textured plate that catches the light just so. A bowl glazed in tones that read earthy at lunch, moody by dinner. Elegant enough for a Renoir still life and—yes—showing up in
Michelin-starred rooms (I’m looking at you, Burdock and Co. and AnnaLena in Vancouver). These dishes can be found everywhere from rustic West Coast Modern dining rooms to minimalist cafés—and will soon debut as a collab in the Fall/Winter 2025 Phil and Sebastian collection.
Now, the chef-led Canadian tableware company is setting places at home, too. “People want to be chefs at home, and we’re actually giving them that,” says Calgarybased chef Cam Dobranski, who is one of four co-founders of the brand. Created for restaurants but coveted by design lovers, Spirit Wares’ pieces are mix-and-match perfection: imperfect yet ornate, muted yet eye-catching. They elevate a dish without stealing the spotlight. When Spirit Wares first launched in 2002—then called Spirit Chinaware—it began humbly. “Back then— 20 to 25 years ago—it was hard to source restaurantquality plates in Canada. Most came from Europe,” says Toronto-based chef and co-founder Tom Malycha. He and his hospitality-school friend Rudy Guo found factories in Southeast China and began importing tableware “literally a container at a time,” with no grand plan beyond selling directly to chefs they knew. “We sold door-to-door, chef-to-chef, building word of mouth,” says Malycha.
Louis Clement (left) and Cam Dobranski cofounded Spirit Wares with Tom Malycha and Rudy Guo. The Canadian brand is giving tableware a chefapproved edge.
Two years later, Dobranski joined as a Calgary sales rep, eventually becoming a partner. Not long after, Louis Clement followed the same path—rep first, then partner. Together, the quartet built out a small but nimble team that would help Spirit Wares grow into the brand it is today.
That entrepreneurial spark—what they call the spirit of hospitality —still runs through the brand. “It’s about operating with chefs, for chefs,” says Malycha. If a chef calls, there’s no labyrinth of distributors, just a direct line to what they need. Their focus has always been simple: everything you’d find on top of a table, built to work as hard as the kitchens they serve.
Today, the Spirit Wares line includes kiln mugs in Granite or Quail glazes, rustic oval platters, polished stone cereal bowls, elegant pinch bowls, side plates, fine porcelain dinnerware, bowls of every shape, mesmerizing ramekins. Every piece is hand-crafted, restaurant-quality and finished with a unique reactive glaze that ensures no two pieces are exactly alike—or with a more rustic exposed clay earthenware finish.
That passion for finding just the right plate pushed the founders to stretch their creativity beyond the back of house, building a brand of restaurant- and hospitality-focused ceramics that chefs now covet. “You create the vision. We’ll create the plates,” is how the team puts it for their wholesale partners. And for those of us at home, the same thoughtful, hand-crafted pieces can transform a Tuesday dinner into something that feels five-star.
It helps that the brand moves quickly. “We’re such a fast, young company that we’re always changing things up. Things are coming and going. We’re trying to be the trendsetters and not the trend followers,” says Dobranski. Spirit Wares releases new collections constantly, keeping chefs inspired and design lovers on their toes. Plate size matters, too. “Ten inches max for downtown restaurants so they fit on small tables,” says Malycha. Even storage habits are shaping design: “People are storing plates in drawers and stuff,” adds Dobranski.
And the team puts as much emphasis on accessibility as it does on design. All Spirit Wares ceramics are dishwasher- and microwave-safe. They’re tough enough for commercial kitchens, yet cost-effective, so chefs and home cooks can stock up. While available in select lifestyle shops and bigger-name retailers like Simons Maison, Oak and Fort’s homeware section and Ming Wo Vancouver, the company primarily sells online. For those seeking a peek behind the curtain, Spirit Wares has showrooms in Toronto, Calgary, Vancouver, Winnipeg and Edmonton—strictly by appointment, and exclusive to the hospitality industry. “We just don’t have the manpower right now for full-time staff at the showrooms,” says Dobranski.
With growth has come leverage: Spirit Wares can now guide production details and create custom runs for both national chains and boutique restaurants. That agility has helped them build loyalty. Malycha recalls a small Nova Scotia restaurant that had collected Spirit Wares for 15 years, rotating pieces by season like a menu. “That kind of relationship is the point,” he says.
The turning point came about eight years ago, when Spirit Wares shifted from “basic stuff” to chef-driven shapes and glazes: “We like creating what people want,” says Dobranski. Inspired by the Nordic wave, French plating traditions and Japanese style, they swapped the blank white canvas for earthenware, stoneware, coloured glazes and more sculptural forms. “Our lineup is like a chef’s brain,” says Dobranski. “In the beginning, nothing really matched and nothing really made sense, but it made sense to us.”
Trends may swing back to white plates, but Spirit Wares pairs that standard with sculptural shapes: think doughnut-style profiles with recessed centres that frame the food, or rims that rise and ripple for extra dimension. It’s all part of their mission to create ceramics that are as beautiful as they are durable: tough enough to withstand the beating of a commercial kitchen, yet elegant enough to complement whatever lands on them.
And while collaborations are nothing new— “I designed a coffee mug for OEB Breakfast, and that took about a year,” says Dobranski—their current projects point to even more creative partnerships: that Phil and Sebastian collaboration (a barista competition line), new stoneware from Brazil and even a chance meeting with a Danish ceramicist—with potential Portuguese and Spanish workshops being considered for the future.
Not every idea is serious (dog bowls, dessert carts, even mysterybox plate sets have been floated). “One of our stupid ideas is going to work,” Dobranski laughs. “We’re just not sure which one.”
The Spirit Wares team has plans to reach beyond the appointmentonly showroom, too: a Toronto space shared with Medium Rare Chef Apparel (owned by Dobranski and Andrew Dallman), new collaborations with designers and even more colour and form experiments. “We want to be the cool kids of plateware,” says Dobranski. “If you know about us, you really have to search us out.”
Which is, of course, the paradox: once you notice Spirit Wares, you won’t have to search hard. Consider this your invitation to flip over that plate and take a look.
Kiln to Table Spirit Wares’ Aqua (left) and Carbon dinner plates are two of the chef-driven ceramic options the company makes for Michelin stars and home tables alike.
Rich Rust
This warm hue deserves to keep the spotlight long after the autumn leaves fall. Earthy but sophisticated, rich rust hits a metallic-modern vibe when paired with crisp white or deep blue, or lends a nostalgic ’70s edge when complemented by shades of mustard or avocado.
Nuvola rug by Roche Bobois in terracotta ($6,090), roche-bobois.com
Rolph queen velvet headboard by Article in plush Pacific rust ($929), article.com
Marigold Meadows mural wallpaper by Wallpaper Online (from $3.89 per square foot), wallpaperonline.ca
Rhonda armchair by Cattelan Italia in #994 Canyon ($2,378), inspirationfurniture.ca
Softseating folding stool by Molo in brown paper (from $210), molodesign.com
Vector floor lamp by A-N-D in weathered steel (from $3,115), inform.ca
PORT COQUITLAM
RICHMOND
VICTORIA
TRADE SECRETS
Designed by JAMIE HAMILTON and GREER NELSON, Oliver Simon Design, Vancouver
The Look: Showstopping Ceiling
There’s plenty to catch the eye in this dining room by Vancouver design firm Oliver Simon—the custom millwork from Sofo Kitchens, the Arteriors Hilliard chandelier, the Union Wood Co. dining table—but the designers couldn’t resist bringing in one more detail to delight, up above it all. “Wallpaper on the ceiling felt right,” says co-principal Jamie Hamilton.
“It’s subtle but unexpected.” The modern, understated pattern (Flashdance in Put It in Neutral by Abnormals Anonymous) adds texture without overwhelming the space: a “soft, surprising twist,” says Hamilton.
Janis Nicolay
Made in Canada, Designed By You
At Kavuus, we craft modern furniture in British Columbia using birch plywood, premium designer fabrics, and a made-to-order philosophy that puts you at the center of the design process. Quietly luxurious. Deeply customizable. Proudly Canadian.
To Dine For
The homeowners found this 12-foot walnut dining table in a barn in Gilroy, California. Come the holidays, it easily accommodates 14 revellers.
MODERN TRADITIONS
Designer Jocelyn Ross transforms a stately Tudor home into a serene canvas made for local art—and new family holiday traditions.
By Amanda Ross / Photos by Ema Peter / Styling by Susan MacDonald
Tree’s Company
Year-round, a tree sculpture by artist Roxy Paine sits by the front door. Homeowner Tara Poseley (right) poses with dog, Ace.
Artful Lodger
It was important for the homeowners to support local artists when they moved to Canada: a large Ian Wallace photograph hangs above mohair-covered vintage Robert Ledingham swivel chairs (above).
A small hand-stitched corn-fibre Christmas tree perches on the bookshelf while a wreath from Obakki hangs over the door. Fresh greenery throughout adds festive cheer.
Organic Decor
Hand-woven tree ornaments from Obakki sit on petrified wood coffee table stumps purchased in L.A.
For years, Christmas at Chris and Tara
Poseley’s house wasn’t really about tradition. Instead, it was more about being away from home: the California-based couple would typically pack up their two boys and head to Minnesota to spend the holiday with Chris’s mom. But when the family decamped to Canada in 2014 for work, the newly arrived expats were ready to start building their own traditions.
Their first Christmas was spent in a rental before they purchased a modern townhouse in Vancouver’s False Creek. However, with university-aged children home for the holidays, the Poseleys quickly realized they’d downsized too soon. When one of the grand dames in the city’s tony Shaughnessy neighbourhood hit the market in 2021—12,000 square feet reimagined into three separate 4,000-square-foot luxury townhouses—they knew one of those luxury townhouses would be the perfect blank canvas to create all their holiday dreams.
They loved that the stately Tudor shell conjured Christmases of yore, but the interior, with its with gold swan faucets, wall-to-wall carpet and oak panelling, was more Dynasty reruns than Charles Dickens. “But I just loved how light and airy it felt,” says Tara.
“It was a classic house that we could give more of a clean, modern aesthetic to,” adds Chris. The couple turned to designer Jocelyn Ross of Jocelyn Ross Studioworks to help create the contemporary backdrop for all their future forever-home holidays.
On their wish list: a home suited to holiday entertaining, but one that could also cozily accommodate their visiting young-adult boys, Logan and Quinn. As such, Ross brought the home down to the studs and recast it as a serene neutral canvas from which to showcase the couple’s modern art collection. When the renovation was complete 18 months later, the home was finally ready for festive flourish. “I wanted it to feel different, personal, art-forward and meaningful,” says Ross. “The house already told a strong visual story as the clients are passionate collectors, and it was important to them to include local and Canadian pieces.” Artists like Ian Wallace, Brent Comber, Matthew McCormick, Martha Sturdy and Yasmeen Strang loom large.
White Christmas
A clean neutral backdrop with Mario Bellini’s Camaleonda sofas, floor-to-ceiling linen drapes by Wilson Road and an antique matte-white mantel mirror mean the stunning magnolia branch foraged in North Vancouver by Brent Comber and his partner, artist Susan MacDonald, can take centre stage.
Natural Selection
The couple’s dog, Ace, parks himself on the Bensen swivel chair beside the hemlock saplings in artist Brent Comber’s vessels; fresh holly adds fragrance while a handmade beeswax candle from Obakki adds a punch of colour.
Wallpaper offcuts from James Crossing become tactile, unexpected wrapping paper for holiday gift-giving.
The key, Ross felt, was to find a way to reimagine Christmas through a modern artistic lens that honoured both the soul of the house (the mansion’s original owners were Vancouver lumber barons) and the fuss-free personality of her clients. “We love bringing a modern minimalist aesthetic to traditional homes,” says Chris. Wood and nature would be the cues, so the first stop, naturally, was to visit artist and wood furniture maker Brent Comber’s studio to select holiday pieces that felt site-specific. Ross had first chosen Comber’s stump coffee tables to use in the Poseleys’ living room alongside the couple’s petrified wood tables from their former California home. Serendipitously, Tara had also come across Comber’s work when driving past Provide Design Gallery, a Vancouver shop supporting local talent: a massive matte-white tree in the window caught her eye and she jumped out of her car to inquire about it. Comber’s tree—part of his Sentinel series—now resides in their home full time.
Trees are what typically bring the family together over the holidays, too. “We always wait for the boys to come home to pick out our Christmas tree,” says Tara. “Even if they can’t get home until the week before Christmas, we still always do it together.” Which can sometimes mean pickings are slim. “We usually walk around for a long time with everyone disagreeing until we come to a consensus,” laughs Chris.
But everybody came to consensus on the Charlie Brown-esque hemlock saplings that fit in three of Comber’s sculptural vessels. “The boys just thought this was such a cool idea for Christmas this year—it speaks to the fluidity of this family and how much we love art,” says Tara. The vessels, crafted out of beechwood, serve as a foundation for the festive installation of greenery styled by Comber’s partner, multidisciplinary artist Susan MacDonald. “If you were to ask a child to build a tree trunk out of wood, I imagined this is how it would look,” says Comber of the irregular sections of wood glued together at the base. He painted the containers white to
for cutting
branches—and
from
“I always remember the fact that you don’t have to understand nature to appreciate it. In our everyday lives, we tend to compare and classify, but in nature we don’t question—we ultimately feel how it enters our bodies through our nose, our ears, and how it bypasses our brain and goes into our soul.”
— Brent Comber
Holly Jolly A bar sink—perfect
holly
candlesticks
Barter Design next to handmade glass barware from Obakki give a sneak peek of the festive fun to come.
Man in Motion Artist Brent Comber with his collection of spheres (from left to right): Shattered in red cedar; Black in scorched cedar; a scale model from a competition in Japan; a maquette from a Whistler client; a Western red cedar sphere.
Sweet Stool Walnut stools in the primary bathroom were handmade by the couple’s architect in California; a marble top was cut to fit the top for new purpose.
Sweet Dreams Classic pony-haired Minotti suitcase chairs serve as a bedtime reading nook beside a handstitched fibre Christmas tree from Obakki.
make them feel dreamy—like what a child’s imagination would conjure. “They’re not flush, some edges are proud and they’re basically put together like Lego bricks—except Lego goes together nicely and these aren’t like that.”
Ross was also inspired by the artist’s piles of alder segments, which are kept at the ready in bins and boxes at Comber’s studio for whenever inspiration strikes. The designer carted them back to her studio to fashion them with copper wire to better hang them delicately from each branch. Miniature lights were then woven throughout the trees, which, when lit up, evoke a magical Dr. Suess vibe.
Comber’s iconic wooden spheres also serve as part art installation and part riff on a classic holiday ornament. The biggest— 200-pound sculptures crafted from Port Orford cedar—required a team with a very sturdy dolly to install, but once the holidays wrap up, they can be moved outdoors. “With the Sphere, there’s no top or bottom or sides—there’s no hierarchy,” says Comber. “In our everyday lives, we tend to compare and classify, but in nature we don’t question—we ultimately feel how it enters our bodies through our nose, our ears, and how it bypasses our brain and goes into our soul.”
While the spheres invite quiet contemplation, the kitchen’s dramatic 14-foot Cristallo quartzite island serves as epicentre for lively entertaining. “Because we didn’t grow up in Vancouver, our house is filled with friends and other families at Christmas,” says Tara. Holiday dinners have ranged from Mediterranean to vegan depending on who lands on their doorstep.
While this classic home has been all about forging new rites and rituals, some traditions remain untouched. Come Christmas morning, wherever they are, Chris always prepares a mountain of eggs, bacon and pancakes for the four of them—and this year will be no different. But moving forward, these serene Christmas mornings will now be spent in this forever house—a home with purpose, clarity and a little Canadian maple syrup.
Home Sweet Home
Homeowner Tara Poseley (left) with designer Jocelyn Ross of Jocelyn Ross Studioworks.
Bathroom design by Falken Reynolds/photo by Ema Peter
Picture Perfect
The staircase’s summit features two photographs from Vancouver-based Ema Peter, a name you might recognize from many a home shoot in WL including this one.
Nordic nods and cozy comforts transform a Whistler family retreat.
By Alyssa Hirose / Photos by Ema Peter
Hosting an après-ski crowd is what Whistler homes are built for. In this mountain town, airy kitchens, dinner-party-ready dining areas and gorgeous guest bedrooms are the usual suspects. But after renovating this Whistler vacation home for a family of four, Kelly Deck says her favourite element isn’t a classic entertaining space: it’s the den. “It’s nice to have a small space to retreat to that feels like a hug,” notes the Vancouver-based designer. The room comforts you from all sides thanks to a dropped ceiling, warm German white oak millwork and cabinet doors that hide all the pesky A/V equipment.
The den is likely Deck’s favourite part of the home because it perfectly embraces the serene softness that her team sought to achieve throughout the project. “The design was guided by a dialogue
No Strings Attached
It was a challenge to build a floating staircase (left) with no stringer (the “spine” in many contemporary homes that holds the steps in place), but the effect is totally worth it: “The open treads allow the light to travel through the home,” says Deck. “The change was transformative.” The den (above) is as warm and cozy as a hug.
between the organic and the rectilinear,” she says. The aim was to balance angular architecture with curves and texture, like the way a blanket of fresh snow gives everything a gentle, dreamy quality. “Nature is never hard lines, it’s always soft,” she explains.
Deck calls the project (which was completed handin-hand with contractor MCC Interiors) a “light renovation”—the original home was on the newer side, and the owners were looking to elevate the interior and furnish it beautifully. But light comes into play in the other meaning, too. The staircase, for example, is a sunshine-fuelled showstopper: a vertical metal screen and zero visible fasteners create a floating effect, and
Bottled Up
The wine room is a wow moment... and it’s not hiding in the basement. “I like the wine being the backdrop for entertaining rather than having a wine cellar downstairs,” says Deck.
Straight Shot
Because the walk-in closet is visible from the hallway, the design team used plenty of closed storage to keep the space looking clean. But benches are there for when things inevitably get a bit messy—clothes that are tossed aside stay out of the eyeline of the hallway.
“The design was guided by a dialogue between the organic and the rectilinear. Nature is never hard lines, it’s always soft.”
Kelly Deck
cast dramatic shadows that shift and change as the sun moves across the sky.
In some spots, the abundance of natural light proved to be a bit of a challenge. “It can be quite harsh at the wrong time of day,” says Deck, “particularly in the winter if you’ve got a lot of reflection off the snow.” The living room’s 18-foot sheer drapes filter the brightness just enough. The homeowners opted to keep the original stone fireplace, but the design team added a new fireplace surround and hearth made of cold-rolled black steel. The clean lines combined with the stone’s natural texture is one example of the home’s nod to Nordic design: according to Deck, keeping the space spare and choosing well-crafted furniture that has craftsmanship and integrity was key.
The home has two primary bedrooms—one leans lighter and brighter, all ivory and warm neutrals with a delicate touch of lavender on the oversized upholstered headboard, while the other leans darker and more moody, with midnight blue upholstery, grey drapery and a tunnel-like entrance through a dressing closet. Deck says that the two full primary suites were a clever move by
Level Up
The design team kept the kitchen’s original millwork but replaced the countertops and backsplash with a bold grey and white marble. Another added detail is the stylish wood slats cladding the island.
Sweater Weather
The kid’s playroom, on the home’s lowest floor, was designed to be simple and resilient, ready for crafts and games. The wall decal is a nod to the pattern on a Nordic sweater.
Spa Day
The ensuite off of the light-and-bright primary bedroom embraces a similar airy colour palette. Deck’s favourite detail here is the Limpid Light 01 fixtures by Vantot. “They just have such a unique silhouette,” she says.
architect Howard Airey; guests feel pampered rather than accommodated. “Whether it’s the in-laws or friends, it feels very luxurious and spacious,” she explains.
That spaciousness isn’t just pretty; it’s essential that this home has enough room to be a hub for skiing, snowboarding, mountain biking and other adventures. The combined mudroom and laundry room is extra wide, allowing the entire family to come in from the cold and shed their coats without getting in each other’s way (plus, soggy clothes can go directly in the wash). It has lots of storage for outdoor gear and bench seating with a high-quality white laminate backing. “We were very intentional about that, because it needed to be resilient,” notes Deck. Upstairs, an expansive walk-in closet has enough room for closed storage on both sides, and, down in the kitchen, a 12-foot island provides counter space for mountainous breakfasts and all the après-ski cheer. “These spaces are generous enough to allow for them to be very functional,” the designer says.
By playing with natural light, incorporating gentle curves and using organic materials full of texture and life, the design team brought this Whistler home to its peak for its young family—and ensured that, regardless of the day’s wicked runs and wipeouts, they always have a soft place to settle into.
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Our Designers of the Year issue isn’t just our favourite just because it’s packed with beautiful projects from the best designers in Western Canada—we love it because, each year, it gives us an amazing excuse to celebrate with the design community.
On September 11, 2025, at Cantu Bathrooms and Hardware in Vancouver, we gathered nearly 400 of Western Canada’s most talented designers and party-loving design fans to announce the winners of our 18th annual Western Living Designers of the Year competition, and to raise a glass to all of the region’s incredible talent.
VENUE PARTNER
DECK THE DOCK
A Sunshine Coast getaway from Knight Varga Interiors shines in summertime, but the off-season can be just as merry and bright.
By
Alyssa Hirose / Photos by Janis Nicolay
Not everyone needs a house on a lake, but everyone should have a friend who has a house on a lake. Finding that perfect pal—the one with a waterfront property on a serene, gorgeous body of water, with a kitchen designed for entertaining and enough room to comfortably sleep your whole crew—is a true Christmas miracle.
One Vancouver family of four is happy to be that miracle for their loved ones. When the couple purchased vacation property on a remote Sunshine Coast lake, the intention was always to be the hosts with the most. “They both have really tight-knit, big extended families and longtime friends,” says Trish Knight of Knight Varga Interiors. The Vancouver design firm—led by co-founders Knight and Nicole Varga—was brought on to the project with a mandate to create lasting magic. “They really built the home with the intention of creating a legacy and keeping it in the family forever,” Knight says.
The Sunshine Coast is typically recognized as a summer destination, but Knight and Varga created a bright, laidback abode that’s perfect for escaping the city yearround. For the holiday season, floral designer Jehna Chrysler of Hilary Miles Flowers brought in festive greenery and foraged boughs to match the home’s natural materials. “We didn’t want to be too traditional in our colour palette,” explains Varga—bright reds and greens, while jolly, wouldn’t quite vibe with this home’s white oak floors, greyed-out blues and natural stone. “When it came to the decor, we wanted it to reflect the landscape and be earthy and coastal,” adds Knight.
The Other Side
The stone fireplace (left) is double-sided, providing both the living room and the dining room a warm, cozy glow. The expansive view of the water from the street entrance (below) makes it just as beautiful as the main lakeside entrance— designers Trish Knight and Nicole Varga ensured there was style in every angle of this home.
Be Prepared
Impressive wall-to-wall wine storage makes up one side of the dining room—Knight and Varga note that the nearest store, a gas station, is a 30-minute drive away, so it’s important that this home can hold everything needed for a family holiday. (Yes, including wine.)
Secret Hideout
The dreamy primary bedroom (left) is a retreat within a retreat. “It even has a coffee bar and little fridge,” says Knight, adding that the couple can linger there before turning on host mode in the mornings. For this holiday photoshoot, Varga’s dog, Reese the chocolate lab (below) and floral designer Jehna Chrysler’s dog, Harold the chihuahua, agreed to strike a few poses.
Winter guests entering from the home’s driveway (the “back” of the house, as the lakeside is the face of the project) are welcomed by a door hanging made from evergreen branches tied up with a soft striped linen bow. Just through the door there’s a clear view straight through to the lake, framed by a vaulted ceiling punctuated with natural wood beams. Varga notes that it was important for the space to look grand from both the driveway and the lakeside, and the imposing stone fireplace does the trick. “You can see the stonework throughout the whole upper floor,” she says.
At the base of the double-height fireplace is the living room, where an oversized sectional and equally oversized coffee table invite exceptional coziness. The custom table is intentionally rustic: “You can put your feet up, your dog can run across it, you could spill on it—it isn’t precious,” Knight points out. The Christmas tree adopts the home’s warm neutrals and gentle textures, with woolwrapped baubles, crepe paper ornaments and tiny knit stockings hanging from select branches. Varga describes it as “a soft coastal calm, simple but elevated.”
Speaking of elevated, even the bunkbeds are stylish in this guest-ready home. One room fits four queen-sized beds but still feels bright and airy thanks to the beds’ perpendicular positioning and white shiplap wall detail. It was designed for the couple’s son (plus friends, cousins or anyone else lucky enough to get an invite). “It’s not just for kids,” says Varga. Adds Knight: “If dad or mom goes up with a bunch of friends, those beds are just perfect.”
Outside, the designers couldn’t resist decorating the dock with a 10-foot tree and twinkling lights. “The dock is the essence of the lake; it’s where a lot of time is spent,” says Varga. It’s a holiday vignette that’s fit for a Christmas card—and a good spot for a little break from houseguests, no matter how beloved: “It’s a nice, quiet opportunity to enjoy your favourite place with a bit more stillness,” Varga says.
Designer:
Daria Sheina
Studio
Builder: Lincoln Construction
Photographer: Andrew Latreille
the perfect gift
NOURISH is here in time for the holidays!
This cookbook is a labour of love that celebrates the beauty of whole foods, the joy of cooking, and the nourishment that brings us together. After months of testing and tasting, Nourish is ready to make its way into kitchens—and hearts. The gift you’ll love to give (and crave to keep)!
Food, at its core, is beautifully simple. Good quality, whole ingredients can be transformed into something wild and magical when flavours collide. It awakens the senses, transports us through space and time, and turns the ordinary into the extraordinary. It taps into our deepest emotions and reminds us of who we are and how we love.
300+ PAGES I HARDCOVER I LARGE FORMAT 120 STUNNING WHOLE FOOD RECIPES
AVAILABLE AT NATURAL HEALTH RETAILERS NOVEMBER 2025
$64 98
ENTERTAINING
The best recipes, menus and wine pairings for hosts with the most.
Hosting for the Holidays
Get ready for a feast for the senses: we take a peek inside a moody and modern Chinese eatery (page 52), and a pair of yuletide dishes will have you ready for brunch (page 54). PLUS We join designer Amanda Hamilton’s holiday soiree (page 58).
Talk to Strangers
There’s no dead air at Heritage Restaurant and Bar thanks to food and design that spark conversation.
By A lyssa Hirose / Photos by Tina Kulic
Restaurateur Paul Zhang recognizes that some of his favourite Chinese restaurants in Vancouver lean modest when it comes to decor. “A lot of Chinese restaurants are strictly only about the food, and they are fantastic,” he says. “Everyone is working very hard to produce at the highest calibre.” But as Zhang took over the space of a former no-frills tequila-and-beer joint on South Main to open Heritage Restaurant and Bar (a third location for his Heritage Asian Eatery team), he turned more of his focus toward, well, the frills.
Vancouver’s Moor Design was happy to take on the renovation. “This was [Heritage’s] first elevated, largescale restaurant—their previous places were a little bit more of a casual affair,” says Sarah Desaulniers, principal interior designer at Moor. The restaurant team was already killing it in the kitchen, and this was an opportunity to give the dining space just as much attention as the handmade dumplings they served.
The renovation would transform the 1,000-squarefoot space from a graffiti-splashed eatery to a moody and modern Chinese restaurant, but one standout element of the original interior was definitely there to stay: the 50-footlong horseshoe bar. “It’s totally unique for a space like this,” says Desaulniers. Refreshed with vertical green tiles, cane and wood panelling and open shelving for displaying unique bottles and glassware, the bar is a gorgeous focal point with an undeniable wow-factor. Zhang points out that the curved shape also fosters community. “It adds an element of chatting with strangers—talking to the neighbour that’s next to you, seeing what’s on their plate, just getting a conversation started.”
What’s on their plate might be crispy wontons, garlicky noodles, gai lan with a sesame garlic emulsion or
TURNING TABLES
Designer Sarah Desaulniers loves the massive eightseater green marble table at the front of the restaurant—it has a rotating server top and was sourced secondhand by owner Paul Zhang. “It is unbelievable that he found that,” says Desaulniers.
STILL BEJEWELLED
The Moor Design team kept a consistent jewel-toned palette throughout the lower half of the restaurant: the bar tiles, wall paint and upholstery seating go with the green flow.
AMAZING SPACE
The central bar helps to delineate the open-concept room: there’s banquette seating on one side and more formal table-height seating on the other.
LOCAL LOVE
Much of Heritage Restaurant’s wall art was found at Vancouver thrift shops and in Chinatown stores just a few minutes’ drive north on Main Street.
OPEN AIR
BRIGHT MOMENTS
The oversized burnished brass pendant lights are from Kelly Wearstler, and match the gold wall detailing. The pendants above the counter-height tables are meant to mimic the conical hats of rice farmers.
an entire Peking duck (brined for 48 hours and roasted in small batches in a temperature- and humidity-controlled oven). “We wanted to take classic Chinese barbecue, handmade dumplings and a few other regional dishes and push a celebratory vibe,” says Zhang. The beautiful interior certainly adds a sense of occasion—oversized fans, delicate vases and vintage art make a statement on every wall. In one corner, a silk crane mural adds a maximalist touch.
But the owner’s favourite design element, unsurprisingly, is a humble one: the neutral-toned custom wall finish. A local theatre set painter, Tegan Klancnik, created the textured effect using a mix of limewash, plaster and paint. “I think that adds so much,” Zhang says. It proves that attention to detail—in both the dishes and the design—is really what sets this restaurant apart. Oh, and the Bruce Lee posters on the way to the washrooms. There’s plenty to chat about with the stranger sitting across from you.
HERITAGE BBQ CHICKEN This crispyskinned chicken is a more spice-forward take on a Chinese classic. “We add some extra seasonings to it,” says Zhang. Sumac takes the starring role.
The lanterns that hang from the ceiling above the lounge area are removable to allow for the garage door wall to open on warmer days, creating an al fresco effect for diners.
SIU MAI The restaurant’s offerings range from sensational (a whole Peking duck) to casual, and one of the most affordable options—the handmade pork and prawn dumplings—is a flavour-bomb favourite.
OI LING Zhang says this cocktail made with jasmine-infused gin, Cointreau, passion fruit, lemon and elderflower is a standout on the drink menu: “It’s refreshingly citrus-forward and well balanced.”
Morning Glory
For some, holiday celebrations mark a season of overindulging, but a new cookbook from Alive (featuring talented chefs, including our very own CEO and publisher Ryan Benn), Nourish: Adventuring with Whole Foods, celebrates seasonally inspired dishes made with whole foods that’ll have you feeling good about satisfying your hunger. Here are two holiday brunch recipes that keep things light while getting serious about high-quality ingredients.
Recipes by Ryan Benn + Chelsea Gough
Photography by Scott Yavis
Harissa-Spiced Shakshuka with Roasted Peppers and Goat Feta
Recipe by Ryan Benn
Serves 2 to 4
Big flavour, bold colour: this shakshuka is full of volume. One of my go-to favourites, this Turkish-inspired classic reigns queen of brunch. Eggs are poached in a spiced tomato and pepper stew that’s infused with garlic, paprika and enough heat to keep things interesting. It’s hearty, soul-warming and exactly what you need at your next winter (or any!) brunch.
4 large organic eggs
1 tbsp extra-virgin olive oil, plus more to garnish
1 medium sweet onion, finely diced
3 garlic cloves, minced
1 10-oz jar roasted red peppers, drained and finely chopped
1 tbsp harissa paste
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne powder
1 14-oz can crushed San Marzano tomatoes
1 tbsp tomato paste
1 tbsp honey
½ tsp sea salt
¼ tsp black pepper
¼ cup chopped fresh Italian parsley
¼ cup goat feta cheese
¼ cup hand-torn fresh basil
1 avocado, diced
In a large cast iron skillet, heat olive oil on medium. Add onion and cook 5 to 7 minutes. Add minced garlic and cook for 2 minutes, or until fragrant. Add red peppers, harissa, paprika, cumin, coriander and cayenne. Cook 3 minutes to bloom spices. Add tomatoes, tomato paste, honey, sea salt and pepper. Tasting as you go, simmer sauce gently until thickened and flavourful (approximately 12 to 15 minutes).
Finish by adding chopped parsley.
Gently crack eggs into individual ramekins. Using the back of a spoon, make wells in the sauce for each egg, then pour in one at a time. Cover skillet with lid to create steam and cook eggs for 5 to 7 minutes for soft-poached texture. Stay close and watch carefully to avoid overcooking. Once eggs are cooked, sprinkle with feta and basil, top with diced avocado and finish with olive oil drizzle.
Place on a trivet and serve directly from skillet, scooping individual portions onto plates. Serve with warm pita or crusty bread to soak up sauce.
Why stick to the script? This dish is a safe place for improvisation. Let your inner chef play with creative variations—try adding chorizo sausage, zucchini or spinach.
Pavlova with Ginger White Chocolate Mascarpone Cheese and Rosemary-Infused Whipped Cream
Recipe by Chelsea Gough
Serves 8 to 12
This pavlova will steal the show. With its crunchy outer layer and pillowy centre, pavlova is a beautiful addition to any brunch menu. This version leans into the flavours of winter, with gentle hints of ginger and rosemary, and a fluffy cloud of whipped cream on top. Feel free to play around with your favourite fruits, and if it doesn’t turn out flawless the first time, you can relax—when it comes to pavlova, practice makes perfect.
Pavlova
4 extra-large organic egg whites
1 tsp fresh lemon juice
½ tbsp cornstarch
1 cup granulated sugar
Whipped cream
1 cup whipping cream
1 tsp vanilla extract
1 4-inch sprig fresh rosemary
Mascarpone topping
8 oz mascarpone cheese
2 tsp ground ginger
½ cup white chocolate chips
Garnish
3 to 4 mandarin oranges, peeled and segmented
½ cup pomegranate seeds
Rosemary (optional)
Preheat oven to 250°F and line a baking sheet with parchment paper.
In stand mixer fitted with whisk attachment, whisk egg whites until frothy. Add lemon juice and cornstarch, whisking for another 30 to 60 seconds to incorporate. Over next 2 minutes, slowly add sugar, 1 tsp at a time. Once all sugar is added, beat until grains are fully dissolved and mixture forms stiff, shiny peaks (about 6 minutes). To test, rub some meringue between your finger and thumb to feel for grains. You should be able to safely hold the bowl upside down.
Spoon meringue onto prepared baking sheet and form into your desired shape. Once ready for oven, turn heat down to 225°F and bake for 1 hour and 15 minutes. Turn off oven and let pavlova rest without opening oven door, allowing it to cool completely overnight or for at least 4 hours.
ShapeShift
Your pavlova’s shape is up to you—you can either outline or freestyle, and traditional shapes include circular, log or wreath. You can also keep it rustic with lots of peaks or smooth it out—I recommend a smooth top to create a shelf for toppings.
The night before serving, place whipping cream and vanilla in a glass container. Remove rosemary leaves from stem and roughly chop, bruising leaves to ensure flavour release, then add to whipping cream. Let rest in fridge overnight and whisk into soft peaks before serving.
For mascarpone topping, add cheese and ginger into a stand mixer and beat until combined and smooth. Over double boiler, melt white chocolate; remove from heat and let cool for 5 minutes. Drizzle into cheese mixture and whisk until combined. If your topping has been prepared in advance and refrigerated, soften mixture by resting it on the counter for 20 minutes.
Once ready to serve, place pavlova on serving dish and carefully spread softened cheese mixture on delicate pavlova top. Add whipped cream and decorate with mandarin orange segments, pomegranate seeds and rosemary. Slice and serve.
Designer Amanda Hamilton opens her doors to friends for a festive plant-based feast.
By
Anicka Quin / Photos by Phil Crozier
Recipes by Jayme MacFayden
Hamilton is adamant about her Christmas playlist: “I feel strongly about this. It needs to be Christmas classics, old school with Bing Crosby. Obviously you have to sneak some Mariah Carey in there.”
Setting the Scene
“I always recommend everybody has a classic set of white dishes,” says designer Amanda Hamilton. Hers are from Vancouver’s Fable. Hamilton then adds layers: a stainless steel dish from Calgary’s Spirit Wares,
in
napkins
colourful ceramic holders from Zara Home and plenty of candles.
Amanda Hamilton is saving her feet. When we arrive to photograph her holiday dinner party, the Christmas tunes are cranked and the house looks as dressed to the holiday nines as she does. The rooms are awash in florals and greens from Floral Designs by Chris Rowley, and Hamilton is a vision in burgundy velvet... and a comfortable set of Crocs, complete with Jibbitz. There’s still plenty of work to be done before the party-worthy silver shoes come out.
If you follow Amanda Hamilton on Instagram, you’ll know she’s spent months undertaking a massive gut of her dated kitchen—hot on a deadline for this very dinner party. “I pulled in favours and the trades all worked hard to get it done,” says Hamilton. She adds with a laugh: “And they worked until the very last wee minute.”
The home itself was a bit of a serendipitous purchase. It was built in 1918, and the legendary architect Jeremy Sturgess designed an addition and undertook a renovation in the ’90s. “I wasn’t looking for a house at all,” says Hamilton, “but I stumbled on this one and I don’t know—I just got a feeling about it. This is my house.”
The corner lot had been drawing the interest of developers, but the owners hoped for a caretaker who could see the neighbourhood gem for what it was. Hamilton’s offer wasn’t the highest, but they were willing to accept it. “They knew I was going to take it to its next evolution,” she says.
It’s been a labour of love ever since—and one with a deadline, given the need to have her kitchen ready for the holidays. Under that ticking clock, Hamilton managed to transform the dated home into a social hub for gatherings—like her annual carolling night, tree decorating with friends, and this Christmas dinner with seven of her closest.
“The tambourine, and the
and cowbells, and four-part harmony— everyone panders to our joy for Christmas
Host with the Most “I put my Christmas tree up a little too early, and I like to invite my close friends and their daughter over to decorate,” says Hamilton. “I go to their house as well—it’s a tradition to help with each other’s trees.” She’s also known to host an annual singalong, with friend Rachelle at the piano.
triangle,
singing.”
Designer Holiday
“Because my house is a very long bungalow, I decided a couple of years ago I needed another tree,” Hamilton says. “One of my trees is a little unhinged—it’s basically every crazy colour, there’s doughnuts on it, Jeff Koons dogs, llamas, cactus. And the other is more classic Christmas—white and neutral and natural.”
Amanda with her Irish wolfhound, Liam.
Vegan Shepherd’s Pie with Sweet Potatoes and Shiitake Mushrooms, see recipe page 68.
The former kitchen was configured as a galley-plus-U shape—which, despite the ample countertops, felt like a waste of space: guests who’d inevitably gravitate to the kitchen would congregate in the middle of the U, making food prep a challenge.
The new design removes a raised bar that separated the kitchen from the dining area, and introduces a stainless steel-topped island. Perimeter counters feature Calacatta Viola marble, from slabs that Hamilton purchased over three years ago and held until she was ready to renovate. “Marble usually has soft veining, but this one is very contrasted and has a lot of movement in it,” she says. “It’s a rich oxblood burgundy with touches of pink that soften it a bit—I thought it was so pretty.”
And while marble can be more delicate, the stainless steel island is the perfect counterpoint—and is ready to host the platters of food that chef Jayme MacFayden (Hamilton’s longtime friend) prepared for the dinner party. “I didn’t care if people put drinks all over the stainless steel because it’s resilient and it’s meant to scratch and wear,” she says.
Open Concept
The pass-through was created during the renovation, though the space was there as an original window.
“The structural work was already expensive, so I asked the structural engineer: what can we max this out at?” says Hamilton. The opening is now six feet wide. “It was a happy last-minute change.”
For the dinner, MacFayden, who co-founded Calgary restaurant Una Pizza and Wine with her partner Kelly Black, worked with Hamilton to develop a plant-based menu. “Anytime I dine at their place, Jayme and Kelly produce these incredible meals,” says Hamilton. “They’ve eaten all over the world, and I think that global influence really comes into their food.” While Hamilton isn’t vegan herself (“don’t get me wrong, turkey dinner is still one of my favourite things”), she is experimenting with reducing her meat consumption. “I’m reading a lot about the food we eat,” she says. “If I can, I reduce my impact by eating more of a plant-based diet.”
And for the host who loves to entertain, the switch-up just made sense. “I just love the holidays. And so I’m always thinking: how do I reinvent it and make it different?” she says. “So many people have parents who are remarried to other people; they have to go to in-laws, brothers and sisters and end up eating seven turkey dinners. Which I wouldn’t complain about—but I do try to mix it up.”
Roasted Beets with Cashew Cream, Pistachios and Mint, see recipe page 67.
Amanda Hamilton’s
Top Hosting Tips
Batch-prep a signature drink.
When the doorbell rings and guests pile in like it’s Black Friday, nothing calms the chaos faster than a pre-batched cocktail. I love a big-batch mix placed in vintage decanters complete with a few spirits so guests can customize. Voilà: instant bartender vibes without you shaking martinis all night.
Track dietary restrictions. In the ever-evolving world of gluten-free, dairy-free, nut-free, sugar-free diets, nothing says “welcome” like a menu that makes everyone feel considered. Ask your guests well in advance if they have any allergies or preferences. Bonus: it might push you out of your culinary comfort zone and land you a new signature dish.
Handwrite the place cards.
Even if a rogue plus-one appears at the eleventh hour, handwritten place cards announce to every guest that they were expected (psychic hosting, if you will). It’s a subtle but powerful way to keep anyone from feeling like they got the folding chair at the kids’ table.
Set the atmosphere, and do it early.
Ambience is your silent co-host. Light the candles, hit play on the playlist, spritz the air—and do it at least 30 minutes before your guests arrive. Otherwise, you run the risk of answering the door in a towel and robe when you remember five minutes before go-time.
Host yourself, too.
The golden rule: don’t overcomplicate the night (though I’m guilty of this on occasion).
Set up a self-serve zone: a dessert bar, bubbly bucket or anything guests can help themselves to. It frees you up to actually enjoy the party and remind people why they like being around you in the first place.
See recipe page
Chef Jayme MacFayden (left) and Hamilton put the finishing touches on Gluten-Free Stuffing with Chickpeas, Mushrooms and Fresh Sage.
67.
Roasted Butternut Squash Salad with Tahini and Pomegranates
Serves 8 to 10
This salad can be served room temperature, making it easy to make ahead of time. I usually make my dressing the day before and roast the squash first thing in the morning, so I have it ready to go and the oven is free for other items. If you are making the dressing in advance, keep it refrigerated and take it out of the fridge at least 30 minutes before serving as it can seize up a bit from the tahini. I love serving this for the holidays as the colours of gold, red and green are so festive.
2 medium butternut squash (about 4 lb)
2 tbsp coriander seeds
6 tbsp extra-virgin olive oil
2 tbsp ground cardamom
2 tsp ground allspice
2 tsp Himalayan salt
1 tsp freshly cracked black pepper
1 cup vegan yogurt (I like plain Yoggu)
4 tbsp tahini
1 tbsp lemon juice
1 pomegranate
1 bunch fresh cilantro
Maldon salt, for finishing
Preheat your oven to 400°F and line two baking sheets with parchment paper. Cut the squash in half lengthwise, scooping out and discarding the seeds. Thinly slice each half into half-moons approximately 1-inch thick. Arrange on the baking sheet so they aren’t overlapping each other.
Using a mortar and pestle, gently grind the coriander seeds, leaving some whole. In a small bowl, mix together the coriander with the olive oil, cardamom, allspice, Himalayan salt and freshly cracked pepper.
Brush the oil mixture over the squash. Place in the oven and roast for 15 minutes (the squash should be golden and tender when pierced with a fork). Remove from the oven and allow to cool.
In a small bowl, mix the yogurt, tahini and lemon juice. Remove the seeds from half the pomegranate. By hand, pick 1 cup of fresh cilantro leaves (you want only the whole leaves, no stems).
Roasted Butternut Squash Salad with Tahini and Pomegranates, recipe this page.
Arrange the cooled squash on a serving platter. Spoon your dressing overtop, but leave a lot of the squash visible. Garnish with cilantro leaves and pomegranate seeds. Finally, sprinkle on your Maldon salt and serve.
Mushroom Miso Gravy
Serves 8 to 10
I sneak functional mushrooms into everything and using a mushroom broth is an easy way to add it into lots of recipes that call for hot water. Here, the broth takes about an hour to make; if you’re pressed for time you can just use hot water in its place.
2 pieces dried reishi mushrooms
1 tbsp dried chaga mushrooms, in pieces 1/3 cup sweet miso
¼ cup plus 2 tbsp all-purpose or gluten-free all-purpose flour (I use Anita’s Organic Mill)
2 tbsp extra-virgin olive oil
1 large onion, diced
5 to 6 medium cloves garlic, minced
2 tbsp nutritional yeast
2 tbsp tamari
Freshly ground black pepper to taste (at least ½ tsp but go wild if you like pepper)
½ teaspoon sherry vinegar Maldon salt, for finishing
In a medium saucepan, bring 4 cups of water to a boil. Add in the reishi and chaga mushrooms. Turn heat down very low and simmer for 1 hour (water will reduce by half and you have a lovely, rich mushroom broth). Strain out the mushroom pieces and keep the broth warm.
In medium bowl or saucepan, whisk together the hot mushroom broth and miso until a smooth consistency is formed. Whisk in the flour, again until smooth. Set aside, off the heat.
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until soft (4 to 5 minutes). Add the mushroom broth and miso, nutritional yeast, tamari and black pepper and stir. Reduce heat and cook over low-medium heat for about 5 to 6 minutes, or until the sauce thickens.
Remove from the heat and allow to cool for a few minutes. Using a blender or an immersion blender, blend until smooth. Transfer sauce
back to your saucepan and cook on mediumlow heat until thickened (about 10 more minutes). Remove from the heat and stir in the sherry vinegar.
Keep warm until ready to serve. Finish with Maldon salt right before service.
TIP This gravy can also be made well in advance, even days before, and stored in the fridge until you are ready to heat and serve. It will thicken even more as it cools so if you find it’s a bit thick, whisk in some more mushroom broth or water to thin it out.
Roasted Beets with Cashew Cream, Pistachios and Mint
(Photo page 63)
Serves 8 to 10
I love the look of beets on a festive table. This dish is so easy yet looks so beautiful when it comes together (who needs a centrepiece when you have food that looks like this!) As this dish is served room temperature you can prepare it a day or two in advance, so you are just assembling the dish at the last minute. The cashew cream will keep for up to four days in the fridge in an airtight container.
1 cup raw cashews
4 large beets
1 tbsp extra-virgin olive oil
1 cup roasted, unsalted pistachios, shelled and chopped Himalayan salt
1 cup fresh mint leaves Maldon salt and freshly ground black pepper, to taste
In a small bowl, combine the cashews and enough water to cover. Place in the fridge and let soak overnight for at least 8 hours
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Wash the beets, rub them with olive oil and Himalayan salt, then place them on the baking sheet. Bake until beets are tender when pierced with a fork (45 minutes to 1 hour, depending on size).
While the beets are roasting, drain the soaked cashews and place with ¾ cup of water in a blender. Blend until smooth and creamy and set aside.
When the beets are done, remove from the oven and allow to cool to the touch. Once cool, remove and discard the skins.
To serve, slice, chop or quarter the beets and place them on a serving platter. Top with the cashew cream, mint and chopped pistachios. Finish with some Maldon salt and pepper.
Gluten-Free Stuffing with Chickpeas, Mushrooms and Sage
(Photo page 65)
Serves 8 to 10
This is not your typical stuffing recipe. It’s packed with protein and sneaky, healthy foods and will leave you and your guests feeling wellnourished and cozy from the inside out. I use the sourdough to create croutons and toss them with the roasted veg and tofu at the last minute, making this almost a cross between a panzanella salad and a stuffing. Although great as a side dish, this can also be served as a main course with a nice green salad.
2 small bunches whole fresh sage leaves, divided
1 block medium-firm tofu
1 red onion, chopped into 1-inch cubes
1 yellow onion, chopped into 1-inch cubes
3 cups shiitake mushrooms, thinly sliced into ½-inch pieces
2 cups cooked or canned chickpeas
¼ cup dried currants, barberries or cranberries
2 tsp ground coriander
1 whole nutmeg, grated with a microplane
6 tbsp extra-virgin olive oil, divided
3 tsp pink Himalayan salt, divided
1 loaf gluten-free sourdough, chopped into 1-inch cubes
1 bunch Lacinato kale, stems removed and leaves torn into bite-sized pieces
½ cup raw walnuts or pecans, lightly chopped into good-sized chunks
1 bunch fresh parsley, thinly sliced Maldon salt, for finishing
TIP If necessary you can substitute the whole nutmeg for 1 tsp of ground nutmeg (though the freshly grated approach will add more flavour).
Preheat your oven to 375°F and line a cookie sheet with parchment paper for the bread. Thinly slice one bunch of the sage, reserving the second for later. Rinse and press the tofu. (I use a tea towel and cookbooks versus a tofu
press. It only takes about 15 minutes for the water to release from the tofu, which is the secret to making it crispy and tasty.)
Position a rack on the lowest rung of the oven. Grab a large, oven-safe dish (minimum 9-by13: you don’t want the vegetables to have too little space or you risk steaming them instead of roasting, so the bigger the better; even a cookie sheet or roasting pan will work). Crumble the tofu into bite-sizes pieces and combine with the onions, mushrooms, chopped sage, chickpeas, currants, coriander and nutmeg, tossing with 4 tbsp of olive oil and 1 tsp of Himalayan salt. Spread out on your baking dish or sheet along with the tofu and bake together for 30 minutes, stirring a few times to ensure even cooking and browning.
Meanwhile, make the croutons. In a large bowl, toss your sourdough bread pieces with the last 2 tbsp of olive oil, 2 tsp of Himalayan salt and remaining whole sage leaves. Ensure all pieces of the bread and sage leaves are coated with oil. (You can always use a bit more to make sure.) Spread out the bread onto the parchment lined cookie sheet (you may need two, depending on the size). Set aside.
Once the veg and tofu are ready, remove from the oven and add the kale and nuts. Stir together well and pop it back in the oven for 20 more minutes.
Place the cookie sheet with the sourdough in the oven at the same time as the veg and bake for 20 minutes. (Check on the bread a few times as some brands toast up quicker than others—remove when they are brown and toasty.)
In a large bowl, combine the croutons with the roasted vegetables and tofu and toss with the chopped parsley. Sprinkle on your Maldon salt and serve.
TIP I often use Alkeme’s gluten-free sourdough bagels in place of a loaf—one whole package is about the same amount.
with comforting smells and although it requires a bit of prep, you can easily make this a day ahead of time and bake it to serve. Prepare it a day in advance or in the morning and keep it in the fridge. When you are ready to bake it, take it out at least 30 minutes before it goes in the oven so it has a chance to come close to room temperature. If you like leftovers, it also keeps for days in the fridge and tastes just as good reheated on day five as on the first day you make it.
3 lb sweet potatoes, chopped into 1-inch pieces (skins left on)
Himalayan salt
4 tbsp extra-virgin olive oil, divided
2 medium leeks, diced
1 large carrot, diced
8 large garlic cloves, minced, divided
450 g shiitake mushrooms, thinly sliced
1 450 g bag frozen peas
2 tbsp potato starch, cornstarch or arrowroot powder
¾ cup vegetable broth
¼ cup dry red wine
1½ cups cooked lentils (canned are okay, too)
3 to 4 sprigs fresh rosemary, chopped
6 sprigs fresh thyme, chopped
1 tsp garlic powder
¼ cup of unsweetened nut milk of choice (I use cashew)
3 tbsp nutritional yeast
Paprika and fresh thyme leaves for garnish Maldon salt, to taste
TIP Sweet potatoes are often a source of confusion: you want the ones where the skin is light brown and smooth and the flesh is white.
Preheat your oven to 400°F. Lightly oil a 9-by13-inch casserole dish.
Place potatoes in a large saucepan and add water to cover by about 1 inch. Toss in a few pinches of Himalayan salt and bring the water to a boil on high heat. Reduce heat to medium and simmer for about 10 to 15 minutes, or until potatoes are soft when pierced with a fork.
Add in the frozen peas, potato starch, vegetable broth and red wine. Stir until well combined and sauce starts to thicken (this happens fast!). Add the lentils, rosemary, thyme and more Himalayan salt to taste (at least 1 tsp). Stir to combine well and turn off the heat.
When potatoes are ready, drain the water and return potatoes to saucepan. Add in remaining 2 tsp of the minced garlic, garlic powder and 2 tbsp of the olive oil, then mash potatoes until smooth. Add in the cashew milk and nutritional yeast and season with Himalayan salt to taste (I use about 2 tsp). The potatoes should be nice and creamy. If they seem a bit dry, add in more cashew milk or olive oil or a bit of both. Set aside.
Spoon the vegetable filling into the casserole dish, spreading it out evenly. Next, spoon the mashed sweet potatoes on top of the filling, making sure to cover all the filling and that the potatoes are evenly distributed. Top with paprika and more fresh thyme. Bake for 25 minutes, then switch to broil and broil for 5 minutes or until the potatoes are slightly browned. Let cool for a few minutes, then sprinkle with Maldon salt and serve.
(Photo page 62)
Serves 8 to 10
This shepherd’s pie is a staple in our home once the days start getting shorter and you can feel winter creeping in. It fills the home
While the potatoes are cooking, make the filling. In a large saucepan, heat 2 tbsp of olive oil over medium heat. Add the leeks, carrots, and all but two teaspoons of garlic and a few pinches of Himalayan salt. Stir to combine and cook until soft (about 5 to 7 minutes). Add the mushrooms (you may need to increase the heat here) and sauté until all the moisture released by the mushrooms has cooked off (approximately 10 to 15 minutes).
Vegan Shepherd’s Pie with Sweet Potatoes and Shiitake Mushrooms
Quinoa Chocolate Cake with Roasted Dandelion Root, see recipe page 69.
Quinoa Chocolate Cake with Roasted Dandelion Root
(Photo page 68)
Serves 8 to 12
This chocolate cake is loaded with protein, contains almost no sugar and it’s so fluffy! Dandelion root adds a nice rich, earthy flavour that complements the chocolate and it’s good for your liver. You can find roasted dandelion root at most health or natural food stores. If it’s not ground you can do so yourself in a coffee grinder very easily.
1 tbsp ground chia seeds
1 ripe banana
2 tbsp coconut oil
½ cup almond butter
2 tsp vanilla extract
2 tbsp maple syrup
1 cup nut milk (I use almond or cashew)
1 cup cooked quinoa
1 cup gluten-free flour
2 tbsp ground dandelion root
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Non-dairy chocolate icing (optional, see recipe)
1 tablespoon each of dried rose petals and calendula (optional)
Preheat oven to 350°F. Using coconut oil, grease a 9-inch springform cake pan (or muffin tins to make cupcakes). Place the ground chia in a small bowl with ¼ cup warm water and mix together with a fork. Set aside.
In a large mixing bowl, start with mashing the banana. Next, add in the chia mixture, oil, nut butter, vanilla, maple syrup and milk. Stir to combine. Add in the rest of the ingredients except the dried flowers, and mix until you have a smooth batter.
Pour the batter into the greased cake pan. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cool in the pan for at least 20 minutes before removing the springform. Serve topped with the non-dairy chocolate icing and/or flower petals.
Non-Dairy Chocolate Icing
6 tbsp coconut butter
½ cup coconut oil
6 tbsp maple syrup
6 tbsp cacao powder
1 tsp vanilla extract
Himalayan salt
Using a double boiler, melt the coconut butter. Remove from heat, and, using a large bowl, mix together with the coconut oil. Mix in all the other ingredients and stir until smooth.
TIP Coconut butter is the best vegan butter for icing—if you can’t find it at your local shop, you’ll find it at omfoods.com
WINE
The Level-Up
By Neal McLennan
As little as a decade ago, pairing for a vegetarian menu would have been a snap—simply pick wines that won’t overwhelm the more delicate flavours of veg-forward dishes. But, as these recipes illustrate, when it comes to vegetarian food, we’ve come a long way, baby. That also means your pairings have to dial it up a few notches. Here, there are a few issues in play, starting with rich sauces that call for high acid, and ample umami, which triggers a caution to avoid high tannins. Oh yeah, and let’s be festive to boot. Here are some off-the-usual-beat options to go with these off-theusual-beat vegetarian recipes.
Black Hills Sparkling Brut 2019 $55
Ten years ago there was no more than a handful of bubbles I’d recommend; today, every new year brings a winner—like this exceptionally classy, well-made offering from the legendary Black Hills. This is the second year of this chardonnay-dominant fizz and it sees extensive bottle aging—the current vintage is 2019—giving it a toasty but focused approach that can dance with any of the dishes here. It can also go toe-to-toe with a champagne that’s twice the price.
Plume Chenin Blanc 2024 $35
The fall-back white—chardonnay—can run the gamut from on-point when good to seriously flabby when not. Chenin offers much of the same wonderful fruit, but with a consistent shaft of acidity regardless of where it’s made, making it highly versatile for a varied menu like this. Plus, it’s nice to have a “Crafted in B.C.”-branded wine in the mix to toast the resiliency of the industry in this toughest of tough years.
Elena Walch Schiava 2024 $38
You need to get to know the Northern Italian grape schiava because it creates wines of tremendous drinkability that are a fun alternative to the usual pinot. There are some beautiful bouncy cherry notes, but also wild herbal alpine interludes that make this bottle a savoury, juicy partner to a holiday feast. In 2026, Alto Adige is the region to watch.
Accurate information can change people’s lives for the better, and illumi.health is the place to find it. The content is engaging, easy to understand, and relevant to Canadians of all ages and backgrounds. Best of all, there’s no cost to join, and no personal information is collected. Let’s all work together so that we can have a long, happy, and healthy life.
CAT TRACKS AHEAD
BACKCOUNTRY BLISS AND PRISTINE POWDER AWAIT IN THE KOOTENAY ROCKIES
Going off-piste on B.C.’s Powder Highway is the ticket to a thrilling backcountry alpine adventure.
By Claudia Laroye
“It’s
just like an airline flight safety briefing.” I’ve buckled a seatbelt hundreds of times. But poking a long collapsible probe into deep snow at the urging of Andy Cole, guiding manager at Big Red Cats? This is new. Probing powder and learning how to operate my beacon are necessary parts of the avalanche training protocol I need to know before setting foot into the gleaming red snowcat that is our heated mobile home for the day. The bluebird skies and plentiful powder snow conditions are perfect for my off-piste backcountry ski adventure with Big Red Cats, one of the largest cat ski operations in the world. Located about 30 minutes north of Rossland, B.C., the outfit has been ferrying intermediate to expert skiers and riders into this Kootenay Rockies powder paradise for more than 20 years.
Big Red Cats has spent the last 20 years taking intermediate and expert skiers to pristine backcountry spots in the Kootenay Rockies.
CLAWING DOWNHILL
Exploring 20,000 acres of untouched powder with Big Red Cats means trading comfort zones for adventure, and making sure you get down the mountain without faceplanting in the snow.
Big Red Cats covers some mighty big terrain: eight mountains with 700-plus named runs accessed by 220 kilometres of snowcat roads spread over 20,000 acres. Fun fact: it would take about two years to ski it all. My goal is to simply get down the mountain without faceplanting in (and digging my way out of) the deep snow. As a solid intermediate skier, I’m nervous, wondering if I’m up to the challenge. Powder skiing is different from the comfortable corduroy carving at Red Mountain Resort, just a few klicks south. I need to float above the powder and adjust my stance, speed and turns to glide through the snow-covered glades and down the mountain. Fortunately, Big Red Cats welcomes skiers like me, and safety is always top of mind. With a full-time snow safety team and certified guides, like no-nonsense New Zealander Cole with Frenchwoman Charlotte Poulin-Rodrigue bringing up the rear of our group, I’m in trusted hands.
Poulin-Rodrigue gives me a quick pep talk before following me down through the glades with gentle encouragement. I take up her challenge to carve my own line in the deep powder, feeling the incomparable exhilaration of floating above it all before completing the run (upright and grinning) to the cheers of the group.
In the heated cab, laughter rises above the cat’s rumble. We sip steaming cups of miso soup as driver Adam Whitehead slowly moves us further into the backcountry. The mountains have called and I’ve answered, impressed by the legendary terrain and the unforgettable alpine adventure.
Cat skiing adventures with Big Red Cats start at $659 per day during peak season. From YVR, fly into Trail or Castlegar via Pacific Coastal Airlines or Air Canada. Stay in Rossland at the Josie Hotel, Big Red Lodge or Red Shutter Inn.
Steven Wells Photo
PACK YOUR PARKA.
come for the powder, stay for the lifestyle.
Smithers, BC — Where Ambition Meets Adventure.
Welcome to Smithers! Tucked in the heart of northwest British Columbia, our vibrant community pairs small-town charm with world-class winter adventure. Fresh tracks and friendly faces are part of everyday life here. Whether you’re chasing deep powder for a week or searching for the perfect place to put down roots, Smithers has what you need to live well and play hard.
Explore & Recharge • From skiing our mountain resort and nordic trails to backcountry powder, snowshoeing, sledding, skating, and sleigh rides, winter adventure is everywhere.
Eat & Live Well • Cozy cafés, local award-winning craft beer, farm-to-table dining, great schools, and strong community spirit make Smithers a place people love to call home.
Easy to Get Here, Hard to Leave • With daily flights and all the amenities you need, Smithers keeps you connected while giving you space to breathe.
Stay for a While... or a Lifetime • From endless snow and outdoor fun to a welcoming, family-friendly town, Smithers is a great place to visit, live, and thrive.
DISCOVER SMITHERS ! Come for a visit. Stay for a lifetime. Visit TOURISMSMITHERS.COM to plan your trip, and SMITHERS.CA to plan your future.
photographers:
Northern
BC Tourism
& Andrew
Strain, Mel McPherson,
Abby Cooper;
Snowseekers & Marty Clemens;
SNOWMOBILING PLUS FONDUE EQUALS A PERFECT NIGHT ON BLACKCOMB MOUNTAIN
The excitement is inescapable as you prepare to climb aboard your SkiDoo Expedition Sport snowmobile on a crisp winter night. Not only will you drive 6,000 feet up Blackcomb Mountain on a guided group tour, you’ll also celebrate your glamorous arrival at the Crystal Hut with a decadent fondue dinner.
Whether you imagine this four-hour roundtrip excursion playing out to Wham’s “Last Christmas” or Starship’s “Nothing’s Gonna
A tantalizing taste of adventure at Whistler.
By Lucas Aykroyd
Stop Us Now,” it is unquestionably cheesy—in a winning way.
A quintessential B.C. adventure, the Crystal Hut Fondue by Snowmobile experience has delighted thrill-chasing foodies for more than 20 years. It’s a perfect climax to your day of snow sports at Whistler Blackcomb, which is home to 8,171 acres of skiable terrain as Canada’s largest ski resort.
After absorbing a safety briefing and tutorial on snowmobile driving, you can pop on
FULL THROTTLE
your full-face helmet and get ready to rock. Breathing fresh air beneath a star-dotted sky, you’ll zoom up a forested trail at speeds of up to 40 kilometres per hour, catching magical glimpses of the Whistler Village lights flashing between powder-dusted pines.
Travelling with your group into the high alpine in a single-file parade, you’ll quickly get the knack of navigating your snowmobile around tight bends and through heavy snowdrifts. The journey offers a fun way to forge bonds with friends and family, whether you all live for helicopter and jet-ski thrills or are complete adrenaline newbies. (Drivers must be 19 or over with a valid licence, but passengers on two-up snowmobiles can be as young as five.)
When you reach the Crystal Hut, a feast of food and music awaits. Relish the warmth in the rustic wood-panelled room as you dip freshbaked crusty bread into a gooey, mouthwatering fondue that blends emmental and gruyere. Local charcuterie with cured meats and artisan cheeses augments the spread, along with panroasted chorizo sausage and IPA bratwurst with Dijon. For vegetarians, tempting alternatives like plant-based Italian sausage and vegan chili are available.
Meanwhile, local musicians enliven the vibe with acoustic guitar-driven tunes. You just might find yourself singing along to Ed Sheeran’s “Shape of You” or Neil Young’s “Heart of Gold.” In between songs, check out the deck to admire the panorama of moonlit glaciers, and the sight of Fitzsimmons Creek twisting between Whistler and Blackcomb mountains.
If you feel a bit like a celebrity as you make your return descent, the sense is legitimate: by taking the tour, you’ve joined ski royalty Ashleigh McIvor, the 2010 Olympic women’s ski cross gold medalist; rock royalty in Kiss bassist Gene Simmons; and literal royalty in King Charles III.
Few winter activities deliver both a heartstirring adventure and a hearty feed. This one overdelivers—in a winning way.
Tours run December through April. For more details, contact Canadian Wilderness Adventures (canadianwilderness.com).
LIFT, LODGE, LOUNGE
If you’re extending your Whistler Blackcomb stay for more than just a snowmobile, the Epic Pass has become the most affordable way to hit the hills as day passes have climbed in price (though the Epic is only available for purchase until late November). Here’s what’s new to the program this year.
FRIENDLY DISCOUNTS
Sure, a solo ski trip can be good for the soul, but so is sharing it with friends. This year, the pass includes six Epic Friend tickets, giving your fellow riders a half-price lift ticket for the day.
SWEET DIGS
You’ll get discounts on local stays: 20 percent off at Lodging Ovations properties including Legends Whistler, Evolution Whistler and First Tracks Lodge or 10 percent off Fairmont Chateau Whistler, Blackcomb Springs Suites and Pangea Pod Hotel.
A LITTLE MORE APRÈS
Get a post-snow discount at Crystal Hut, Glacier Creek Lodge, Rendezvous, Roundhouse, Chic Pea, Raven’s Nest, Garbo’s, Harmony Hut, Horstman Hut and Ollie’s Grilled Cheese.
Crystal Hut awaits after a 6,000 foot carve up the mountain (top); snowcats clear the path (left); equal parts adrenaline and indulgence, the four-hour snowmobile adventure’s big thrills culminate in a “cheesy” night of escape (below).
FAMILY FUN AND SNOWY ADVENTURES
DELIGHT AT SILVER STAR
Nestled high in the Okanagan’s Monashee Mountains is a picture-perfect winter getaway for families, with a scrumptious ski in/ski out afternoon tea. By
Darcy Matheson
Whether it was the FOMO from hearing friends brag about fresh tracks or just the overwhelming feeling of “not taking advantage” of our West Coast winters if you aren’t hitting the slopes, I decided to learn to ski at age 40. And after bunny hill lessons, it was Silver Star in the Okanagan Valley where I did my first “real” ski trip. Hooked on the short lift lines, expansive terrain (with nearly 23 feet of natural snow each season) and downright charming European village vibes, I’m now taking my kids to this resort so they can learn to ski too, and I
have the feeling we’ll all be ski bumming here for years to come. Here’s why Silver Star should be on your B.C. winter-time bucket list.
SMALL TOWN FEEL
The tiny, vibrant and super charming village at Silver Star gives small, pioneer-town vibes, with brightly painted businesses bursting with character and local products. Locals and visitors alike here brag that the storybook-feel village is what Whistler was like 30 years ago—a.k.a. before it was inundated with tourism and international chains. Instead of Starbucks, you’ll find people in ski gear sipping
coffee at Bugaboos, the Dutch-inspired bakery that’s been serving up house-roasted beans and pictureperfect cream puffs for the past 25 years. The pace is relaxed. Most eateries are family-friendly (don’t sleep on the Thai-Indonesian fare at the Bulldog Grand Cafe) and no trip is complete without a visit to the Goody Box, a tiny candy store packed with scrumptious sweets and throwback treats.
THRILLS FOR ALL AGES
Beyond lift access to 3,200-plus acres of terrain, the resort also offers outdoor ice skating, fat biking, expansive snowshoe trails, Tube Town—a downhill snow tube park—and 105 kilometres of Nordic skiing that make up the largest daily groomed crosscountry trail network in the country. The biggest hit with our six-year-old was the mini sled experience, where kiddos can rip around (safely) on Arctic Firecats on a kid-sized snowmobile track. He could not get the smile off his face, and neither could I.
EUROPEAN FAIRY TALE ACCOMMODATION
A full ski holiday with three generations of family (including five children under the age of seven, no less) can make it a challenge to put heads in beds, but we found paradise at the ski in/ski out Bookend Mountain Retreat. This private rental, which sleeps 20 and overlooks the mountains, has a sauna and two hot tubs to soak in after a day on the slopes, a kitted out chef’s kitchen, arcade games and foosball and a plethora of board games and books (although we never really found the time to sit still and read one). Most on-resort accommodation, including ours, is walking distance to the village and there’s a free and frequent shuttle to get you back from the slopes.
SNOW PLACE LIKE IT
local travel bucket list. You’ll find nary a Starbucks in
a shareable accommodation for a multi-family getaway.
Silver Star skiing (top) deserves a spot on any British Columbian’s
Silver Star village (left), just warm lights and cool local businesses; Bookend Mountain Retreat (above) can sleep up to 20, plus has a sauna and two hot tubs, making it
The ski season at Silver Star is packed with events geared for families, starting with Light Up, which features fireworks, fire dancers and an artisanal market to kick off the holiday season. The second-largest winter festival in North America, Vernon Winter Carnival is held every February and includes ice sculpture competitions and a fat bike/snowshoe race at Sovereign Lake. The Family Day weekend includes free family photos atop the mountain and complimentary hot cocoa.
SKI IN/SKI OUT HIGH TEA
B.C.’s only ski in/ski out high tea outside of Whistler, the afternoon tea ($60 per person) that launched last season at D’Argento (which
FROSTED FIREWORKS
Silver Star’s Light Up event (top) is geared to families: fireworks, fire dances and artisanal goods abound; for a calming après warm-up, D’Argento (right) provides high tea once per month.
turns into a hand-cut pasta joint at night) is a once-a-month event where diners can sashay in from the slopes to enjoy an elevated array of afternoon nibbles. Finger sandwiches, scones and handmade pastries are on offer, paired with loose-leaf teas served in fine china, or perhaps an amaro or other aperitif if you fancy a warm up.
2
Hyper Cluster light fixture by Mtharu
We created this as a sculptural expression of light that is the result of both digital precision and homemade craft. Because we designed with algorithms, it’s infinitely adaptable and scalable—and it’s also assembled by hand. It’s a meditation on scale, shadow and the beauty of repetition.
3
DC1204 sofa by Vincenzo De Cotiis
1 Nelson, B.C.
We try to go once a year to recharge, and the kids love it. The lakeside beaches feel like you’re at an oceanside spot— you can swim or rent boats, and the cabins are breathtaking. Plus, Nelson has one of the highest numbers of restaurants per capita—the culinary scene is fantastic—and the architecture is interesting, with incredible mass timber designs in the area.
5 The Alien Films
I’m obsessed with Ridley Scott’s Alien —ever since I was a kid and far too young to be watching it. I was scared but couldn’t take my eyes off it, including the biomechanical design of the alien from Swiss artist H.R. Giger, whose work is still very relevant today. And there’s a spiritual frequency to the whole series, with its questions around technological advancements and the pursuit of humanity at the end of the day. Why do we keep wanting to leave planet Earth?
7 Things That Inspire Designer Sumer Singh of Mtharu
6 Stankonia
by Outkast
I was 13 in New Delhi when my cousins came back from California with this tape. It was a piece of art! I was growing up in the days when hip hop was really taking over New Delhi. Outkast’s Big Boi and André 3000 brought together the whole gangster culture in Atlanta, but also the artistic element to hip hop—the creativity, the pushing of limits—that I find is missing from so many other albums.
Vincenzo De Cotiis is one of my idols: he’s a Milanese architect who specializes in designing furniture and lighting out of reclaimed materials—very much in line with what we do. This sofa is a reinvention of what a daybed can be, with an organic, almost bony quality that is still very sleek.
4
Operating Manual for Spaceship Earth by Buckminster Fuller
I read this book as part of my architectural history course when I was a student. It was published in the late ’60s, but it gives you a framework for how humanity can use automation to quickly speed up mundane tasks—like law or accounting—and focus on being more human. If you contextualize it in today’s age with AI, it’s still so relevant.
7 Village Ice Cream
The Victoria Park location was designed by Fort Architecture in 2019, and they contracted us to do metal and decorative concrete work. It’s such an awesome project for an iconic Calgary business—and their ice cream is absolutely amazing (I love their pina colada). Our kids love it so much we don’t care how long we stand in line.
