TRAVEL • CUISINE
Vol. 8 • Issue 2 • Summer 2014
Get Real New South Surrey restaurateur Vikram Vij stands out among a score of Peninsula reality TV stars
TV chef wins top prize • local getaways of the stars • vintage decor • summer retro fashion
2 Summer 2014 INDULGE
Wednesday September 10th, 7pm at Mountainview Wellness Centre 604.538.8837 www.mountainviewwellnesscentre.ca 3566 King George Boulevard South Surrey INDULGE â€˘ Summer 2014 3
contents VOLUME 8 • ISSUE 2 • SUMMER 2014
10 Chef Matthew Stowe's culinary
6 COVER STORY: A new restaurant in his portfolio, Vikram Vij joins numerous reality TV stars from the Peninsula. Cover photo courtesy CBC.
creations earn him first place on Top Chef Canada.
13 Spot the latest vintage fashion trends as our model visits White Rock.
Mid-century modern is in. Welcome vibrant wallpaper and drum shades into your home.
20 18 Follow the Real Housewives of
Vancouver to their favourite B.C. getaways. Some options require quite a lot of cash, while others are budgetfriendly.
20 Wine columnist John Schreiner shows how prestigious competitions can catapult vineyards into the spotlight.
From the editor Michaela Garstin
've watched the Dragons' Den since the second season and am delighted to hear Vikram Vij, owner of three restaurants in the Lower Mainland – including a new establishment in South Surrey – was selected as a new investor for the TV series. With a background in Indian food, and more recently three other reality TV shows, Vij is a well-known personality. The opening of My Shanti, his newest restaurant at 15877 Croydon Dr., has brought the opportunity to try his famous food closer to home. Just look for the gleaming metallic silver building near Morgan Crossing. Vikram is just one of many Peninsula residents to star on reality TV shows lately. In this issue of Indulge, Matthew Stowe, winner of Top Chef Canada season three, tells how he got to the top and provides a fresh recipe to try at home. Other local reality TV contestants, including White Rock real estate agent Sarah Daniels, co-host of Urban Suburban, are also featured. Keeping with this theme, the Real Housewives of Vancouver grace Indulge's travel section this issue. Their chosen local getaways include a special spot in Langley. Now that summer is finally here, I couldn't think of a better place to hold Indulge's fashion shoot than at the White Rock waterfront. When I arrived, our model, Naomi, was sitting on a large boulder, wearing flowing 4 Summer 2014 INDULGE
pants, a fitted sleeveless top and bold statement jewelry — all courtesy local boutiques (photos on page 13). A very vintage look indeed. The crew then walked to a couple of restaurants nearby to take photos inside, and ended the photoshoot at White Rock Pier. I hope this perfect, warm day is an indication of how summer 2014 will turn out. Taking a cue from the photoshoot's retro style, this issue of Indulge has a section on mid-century modern decor – yes, vibrant, bold wallpaper is back again. I spoke with two home decorating experts from the Peninsula who both said the '50s, '60s and '70s are making a major comeback this year. Warm weather indicates the beginning of white wine season. Columnist John Schreiner introduces an Okanagan winery made famous by international wine competitions that put the spotlight on a particular chardonnay. June 21 was the longest day of the year, so let's cherish the summer while is lasts and enjoy the (nearly) rain-free days. This issue of Indulge will give you some great ideas of how to make the most of this warmer weather.
Publisher Rita Walters firstname.lastname@example.org Managing Editor Lance Peverley email@example.com Interim Editor Michaela Garstin firstname.lastname@example.org Creative Services Manager Jim Chmelyk email@example.com Contributors Alfonso Arnold • Sarah D'Arcey Jason McRobbie • Rob Newell John Schreiner • Erin Anderson
Indulge is published four times annually by Black Press Suite 200 2411 160 St. Surrey, BC V3S 0C8 Tel: 604-542-7429 Fax: 604-531-7977 www.indulgemagazine.ca Distributed free to select households in the Lower Mainland of British Columbia. Paid subscriptions available. Reproduction in whole or in part is prohibited. The publisher is not responsible for unsolicited manuscripts or photographs.
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by Michaela Garstin It's no false reality – the Peninsula has a knack for spawning TV talent. Indulge looks at some of our most celebrated reality-show personalities.
estaurant magnate Vikram Vij isn't used to failure. Even with culinary talent, charisma and unbound energy catapulting him into Canadian celebrity status with three restaurants and a handful of judging roles on national television, producers of CBC's Dragons' Den made him prove he has what it takes. The task – to join forces with the reality TV series' most powerful venture capitalists. Kevin O'Leary, a blunt business tycoon, and internet mogul Bruce Croxon were set to depart from the show after last season — and leave behind big shoes to fill. Two years and several auditions later, Vij was still waiting to hear if he was chosen for the coveted spot.
6 Summer 2014 INDULGE
"CBC did so much research and due diligence in finding out whether I had what it took to be a Dragon," says Vij in his usual energetic tone. "It was like auditioning for a major role in a movie." But when the lengthy process was complete, Vij got the news he was yearning for – he would be one of five Dragons to star in the ninth season, along with Jim Treliving, Arlene Dickinson, David Chilton and fellow rookie "finance bad boy" Michael Wekerle. "It will be the funnest season you have ever seen," he tells Indulge on his way to last month's Eat Vancouver, a culinary festival where he showcased his famous Indian creations. Born in Amritsar, India, Vij immigrated to Alberta in 1989 after a Canadian hotelier invited him to experience Western Canada's culinary possibilities. He opened his first restaurant, Vij's, five
years later in a trendy South Granville neighbourhood. The authentic cuisine and strict no-reservations policy led to nightly lineups down the block. Vij is proud that even VIPS such as Martha Stewart, Pierre Trudeau and Harrison Ford had to wait with the crowd to be seated. In addition to their second, more casual restaurant, Rangoli, Vij and his wife, Meera Dhalwala, recently opened My Shanti in South Surrey, a few minutes from a 28,000-squarefoot food processing plant where their readyto-eat meals are made and packaged. The curries are sold in grocery stores throughout the Lower Mainland. But all this wasn't enough for the spirited entrepreneur. In addition to the Dragons' Den, Vij is a judge on three other reality shows: Food Network's Tops Chef Canada and Chopped Canada, as well as CBC's Recipes to Riches. "I can easily talk about food because that's
what I do for a living. But even though I had done my research (for the Dragons' Den), for the first two or three days I was a little nervous," admits Vij, who is often seen at public appearances in either his chef's outfit or traditional Indian garb. "After a couple days I got the feel of it… and from there it shot off. Not only do you have to make a deal and be polite to the other Dragons, you have to be a bit forceful." Since the series is finished filming and set to premiere in September, Vij isn't allowed to reveal which businesses he invested in, but did say he expanded his portfolio beyond foodrelated companies. "It was definitely a challenge and I hope I rose up to it. I don't want to be that one-song-wonder." Based on his success in the Lower Mainland's food scene, this likely won't be Vij's last foray into reality TV.
Dragons' bite still lingering Now in its ninth season, Dragons' Den has Entrepreneur Dan Plante enters the Dragons' Den with bikini-clad models to pitch his attracted a dozen or so brave entrepreneurs beach-inspired invention, the Chawel. from south of the Fraser River. In 2008, Bill Butchart pitched the Gotta Go, a disposable toilet made from cardboard and entrepreneur is extremely happy to have been painstakingly prepared answers to tough biodegradable bags he says would be useful in given a spot on the national TV show after questions "Mr. Wonderful" had asked on disaster situations. being weeded out of 5,000-plus entries. previous episodes of the CBC series. Also in 2008, Brenda Martins presented her "Especially as a small company or one just His invention is simple, yet ingenious. patented hairpiece, called It's My Hair, which starting out, that media is priceless. Marketing After witnessing countless beach-goers adds instant volume and length. has probably been the most expensive thing struggle to change out of their bathing suits Then, in 2011, the Elash family showed the to do. by awkwardly wrapping themselves in a towel, Dragons their All-In-One Gift Wrapper that Plante came up with the perfect solution to "The Chawel has gone through the test. The includes all the tools changing in public – the Chawel. It's half Dragons have given their thumbs up, so it needed to neatly wrap a towel, half sleeping bag, with an extra gives it credibility," he tells Indulge proudly. present. hole on one end big enough to pop your A few months later head through. Christina Marcano, Cameras angled owner of a "luxury, toward the stage, his eco-friendly dressymodels showed the casual" clothing line, Dragons how they pitched her business. can quickly slip inside It's not only The Den that Fraser Valley And the list goes Chawels to change residents are interested in. on. from their bikinis into Among the area's reality TV stars are Chef Dan Plante, a sundresses — all without Matthew Stowe, Top Chef Canada season three former South Surrey the risk of flashing the winner (featured on page 10); Bone & Biscuit resident, vividly five investors eagerly –Vikram Vij, restaurateur Co. employee Jennifer Pinch, who placed first remembers facing the watching from the front. on Be the Boss Canada episode (interview next Dragons. They loved the page); Nathalie Heath from So You Think You Chawel in hand invention and, after Can Dance Canada; Sarah Miller, contestant on and sporting board-shorts with two bikini-clad some negotiation, Arlene Dickinson, CEO season three of Big Brother Canada; and BBQ models by his side, the lifeguard entered the of Venture Communications, offered Plante Pitmasters star Angie Quaale. ominous Den. $100,000 for a 35 per cent stake in his He had practised his pitch hundreds of This long list also includes Sarah Daniels, company. times, carefully going over each word that co-host of Urban Suburban, who looks back Plante took a big sigh of relief and accepted would – hopefully – get a Dragon or two on fondly at her hectic days shooting throughout the deal. board. Canada. After months of back-and-forth emails, O'Leary, the most critical and outspoken Showcasing houses back home in White however, his deal with Dickinson never came investor, worried him the most. But, in Rock was a relief on her busy schedule, but to fruition, a situation Plante says is common order to make the $100,000 deal, Plante had Continued one day there was a big problem. with deals made on the show. Still, the young
It was definitely a challenge and I hope I rose up to it. I don't want to be that one-song-wonder.
Filming endures crying baby, lightning storm
INDULGE • Summer 2014 7
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The featured homeowners had a cranky baby that wouldn't stop crying. "We literally had to hold production until the baby fell asleep," recalls Daniels with a sigh, followed by a laugh. "We don't have baby-wranglers on staff." The HGTV series pits Daniels against another realtor (Phil DuMoulin, her real-life brother) to find a family their dream home – in either the city or suburbia. While frantically filming two shows over six days, often in cities hundreds of miles apart, Daniels was faced with an intense schedule, which included: • Being jet-lagged with only four hours of sleep. • Shooting through a thunder and lightning storm that halted every other production company for the day and shut down Toronto International Airport. • Scoping out four professional outfits to fit in the tight $200 wardrobe budget per episode. • Eating cheap takeout, meal after meal. "On many occasions, I changed in the back of a car or in a public washroom. There are no trailers like you see… on movie sets," says Daniels, a real estate agent from White Rock whose resume includes former traffic and weather anchor for Global BC Morning News and radio reporter for CKNW and Rock 101. "It's not as glamorous as people think." And then there's shooting in Toronto and Montreal's 35-degree heat and humidity. "You're sweating like a dog, and repeating things so they can get it from different angles,"
she says with a laugh. While there were many positive experiences, Daniels is still perplexed by homeowners who lack common sense on how to make their property sell in today's market. The crew, for instance, often faced overgrown lawns and messy houses. Their job was to make the home "look pretty" by moving furniture around and shooting at optimal angles. "When you know that the outside of your home is going to be featured on a nationally publicized show, it wouldn't be the worst idea to mow the lawn," she tells Indulge.
That's a wrap, folks
Reality TV was a one-time deal for Jennifer Pinch, manager of The Bone & Biscuit Co. in Cloverdale. She isn't working her way up to host of a nationally broadcast series or judging fierce competitions. Instead, Pinch appeared on an episode of W Network's Be the Boss Canada, where she beat out another contestant to run her own franchise of the specialty, health-conscious pet food store. One competition was to create canine cupcakes from scratch and sell them in a nearby dog park for charity. "My ingredients were supposed to be peanut butter and banana, but the other girl got to the peanut butter before I did," Pinch, who became interested in pet nutrition after her American stafford terrier puppy developed allergies, tells Indulge. Even though she admittedly isn't a baker, she concocted a banana, strawberry and blueberry muffin instead. With just one episode of reality TV under her belt, Pinch proves the fame is priceless. "I walk around my neighborhood and people say 'hey, aren't you that girl?' It's really fun."
Jennifer Pinch with her American stafford terrior while filming an episode of Be the Boss Canada.
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Fashion & Accessories Pistachio PLUM Turnabout Clothing Hairstyling & Esthetics Magicuts Salon Montage Trendi Nails Studio Professional & Medical Services Highroads Medical Clinic Peninsula Village Chiropractic Semiahmoo Physiotherapy Spectrum Optometry Westland Insurance
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Winning under pressure Chef Matthew Stowe's culinary talent earns top prize in Food Network battle
by Jason McRobbie • photos by Rob Newell
ou think you have challenges in the kitchen? Let’s turn up the heat a bit. Add bright lights, stern competition and probing questions. Now go to the Toronto Zoo and create a dessert themed around a yellowtail macaw for a panel of Canadian culinary icons. No pressure. For Chef Matthew Stowe, productdevelopment chef for Cactus Restaurants, this is the stuff of which happiness is made – and last year earned him the coveted title of Top Chef Canada for the third season of Food Network Canada’s most competitive showcase. “The television aspect was really not so different. You are always under the gun with time in the kitchen, so I was completely comfortable with that part of it,” explains Chef Stowe. “The oddest parts were always the interviews, but when you are cooking you don’t really notice those until later. I actually got more nervous watching the shows than being on the show.” Born and raised in Surrey, Stowe followed his culinary dreams to New York City after graduating from high school. After graduating from the Culinary Institute of America in 2002, he sharpened his craft at the famed French restaurant Lutèce. “It had a very modern French approach and French restaurants were not really popular with the media at the time. Things get pretty competitive at the 4 Star level, so we had to think differently. I learned to make every second count and I would write my prep lists on the train on the way into work. "When I got back to school, I could see the benefit of that sense of urgency. I learned so much at Lutèce, I went back and worked all the stations.” Returning to B.C. in 2004 as executive chef of Sonora Resort, he found the change of pace and scenery as fortuitous as it was refreshing. “There are no distractions when you are working in a spot like that, so it’s unbeatable for training. The beauty of it was they really wanted to move beyond being a fishing resort 10 Summer 2014 INDULGE
from the start, so we aimed at achieving Relais and Chateau status and we did that in 2009. It’s a huge honour to be able to be a chef working for a place developing that kind of identity and it worked wonders with the European clientele when the U.S. dollar went soft.” That same year, he also wrote his first cookbook, the award-winning The Tastes of Sonora Resort. So, how does one go on to win eight out of 13 challenges to emerge as a Canadian culinary star while remaining grounded throughout? In Stowe’s case, creativity counts in large amounts, but the fundamentals of
basic cooking are key. “On the show, it was really about foundation cooking in strange environments. Those basic things you learn right away are the ones that I applied on the show,” says Stowe, whose own culinary foundations cover the pastry kitchen as well. “When you come in they give you a notebook and take away everything but your toiletries, knives and clothes. I sat down right away and started writing.” Not recipes though – ratios. “Being able to be super creative really comes down to having those basics down cold so you can deal with the curveballs,” he says.
The West Coast has always attracted top chefs – and now we have a generation of chefs born and raised here.
– Chef Matthew Stowe
“When I drew the yellowtail macaw card for the competition at the Toronto Zoo, I thought, 'Well, it eats fruits and nuts. Sounds like dessert.'” The judges agreed and found his tropical tapioca with a macadamia nut crumble and exotic fruit the perfect thematic embrace of
Chef Matt Stowe's signature black forest cake with Okanagan cherries, chocolate sponge, cherry frozen yogurt and bitter chocolate crumble.
yellowtail macaw. He relishes the victory, but is more ardent in championing the overall impact of such "reality" programming. “The Food Network has really educated and has given people expectations. People want to see what’s going on in the kitchen now. Good food is no longer this big secret. "We didn’t know what to look for in our own backyards before, so in that sense it is a new world that has been there all along. Farmers markets are flourishing and restaurant-quality ingredients are as accessible to the home cook as the chef,” he says. “Even our retail stores, which tend to drive that year-round mentality, have changed so much in the past 20 years, and our pantries as chefs have expanded to reflect that demand for local, seasonal and organic. "All these terms are just another way of saying real or done properly and we’re rediscovering that.” What he credits Top Chef Canada with is buoying a country-wide culinary renaissance and helping anchor a Canadian food identity. “We truly now have a Canadian cuisine and we’re not backed into any one corner like Italy or France. Our palate is global and our ingredients are local. "The West Coast has always attracted top chefs – and now we have a great generation of
chefs born and raised here. This could be the most exciting food going on anywhere right now.” It’s more than a belief, but an ethos that he celebrates as much at home with his wife, Amber, and toddler, Gavin, in their Cloverdale garden, as he does daily with the ever-growing Cactus Club crew – headed by fellow Food Network alumnus and executive chef Rob Feenie. “What I love about our restaurants is that they are so busy you learn to cook and we have a lot of committed young people in our kitchens pursuing their Red Seals. They teach us too. "Our kitchen staff is so diverse, so it’s cool to interact with all those global flavour profiles. What might be new to us have been family favourites for others for generations.” As for the summer season ahead, it is the one Stowe looks forward to – and not just for the fresh ingredients. “It’s really barbecue season I look forward to the most – outside, social, no mess in the kitchen and a cold beer in hand. That’s a great food experience in itself.” Moreover, it’s the perfect setting for any Canadian to tap their Top Chef within. Turn the page for Chef Stowe's Sweet Fraser Valley Pea Soup recipe. INDULGE • Summer 2014 11
Sweet Fraser Valley Pea Soup
with pickled mushrooms, crème fraiche and crispy prosciutto Soup: 3 cups shucked English peas or frozen peas ½ cup baby spinach ½ cup onion, sliced thinly ice cubes as needed to taste salt and pepper Mushrooms: 2 cups assorted mushrooms 3 Tbsp olive oil 1 tsp minced shallots ¼ tsp chopped fresh thyme 3 Tbsp rice wine vinegar Prosciutto: 4 slices of prosciutto Garnish: crème fraiche pea shoots For the soup: In a small saucepot combine the onions and the olive oil and place on medium heat. Reduce heat to low
and cook for 5 minutes, add water to the pot and continue to cook for 10 minutes until liquid has evaporated and the onions are very soft. Set aside. Bring a pot of heavily salted water to a boil, add the English peas and cook for 4-5 minutes until the peas are very soft. Once the peas are tender remove them from the water and plunge them into an ice
bath. When cool, remove from the bath and set aside. In the same pot, add spinach and cook for 2-3 minutes, remove from the water and add to the ice bath. In a blender combine the English peas, cooked onions and spinach, add a few ice cubes and blend on high speed until the soup is totally smooth and has a nice consistency. You may have to add more ice cubes until the mixture reaches a nice velvety consistency. Season to taste with salt and pepper and set aside in the refrigerator. For the prosciutto: Preheat the oven to 325°F. On a parchment-lined baking sheet lay out the slices of prosciutto. Bake for 10-15 minutes until the prosciutto is crisp, remove from the oven and set aside. For the pickled mushrooms: Heat a large sauté pan on medium-high heat. Add the olive oil and mushrooms and sauté for 2 minutes. Add the thyme and shallots and continue to cook for 2 minutes. Remove from heat and add rice vinegar, season with salt and pepper. Set aside. To serve: Place the pickled mushrooms in the centre of 4 bowls; carefully pour the soup into the bowls, top with crème fraiche and garnish with pea shoots and crispy prosciutto.
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Photography...................................................................... Alfonso Arnold Model.................................................................................. Naomi Hughes Hall Hair and makeup ............................................................ Robyn Jenkins Stylist.................................................................................. Sarah D'Arcey Photography assistant................................................... Nick Dubeau Location.............................................................................. White Rock 14 Summer 2014 INDULGE
Get the look: Cover, top: Naomi takes a break at White Rock Beach in Katherine Barclay pants, a Bellyssima top – both courtesy Malary's Fashions – and GEOX Nurit sandals from Eco Turner Shoes. To accessorize her summer outfit, Naomi wears a wrist cuff from Malary's Fashions and a necklace from Zig Zag Boutique.
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Cover, bottom: Cosmo in hand at the Boathouse Restaurant, Naomi is wearing a JS Collections dress from Malary's Fashions and Nine West sandals provided by Zig Zag Boutique. Her ring is courtesy Malary's Fashions, while her Swarovski necklace, bracelet and earrings are provided by Rochells Jewellers and Michael Kors sunglasses from Insight Eye Care. Left: Ready for lunch, Naomi heads to the Boathouse Restaurant wearing a Fever sweater-dress combo from Malary's Fashions and Nine West sandals provided by Zig Zag Boutique. Her Swarovski necklace, bracelet and earrings are courtesy Rochells Jewellers, while her ring is from Malary's Fashions and Michael Kors sunglasses from Insight Eye Care. Top right: Naomi heads inside Uli's Restaurant, wearing a NIKIBIKI dress and Michael Kors Josephine wedges, both from Zig Zag Boutique. Her Sondra Roberts clutch is courtesy Romancing the Home, while the trio of Swarovski crystal rings inside are from Rochells Jewellers. Bottom right: Naomi looks playful at the White Rock Pier in a Coupe floral-denim button-up from Zig Zag Boutique and Tommy Bahama shorts from J Jordan Fashions, accessorized with a belt from H&M. For shoes, she is wearing Michael Kors Jalita Charm Sandals from Zig Zag Boutique.
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From wallpaper to lamps, retro is in
or years, homeowners shuddered at the thought of wallpaper. They stripped the faded pastel flowers and applied a fresh coat of paint, admiring the crisp, modern look. But trends have a tendency to reappear. Wallpaper has made a comeback in the last few years — this isn't news. But today, a mix of bold, bright and vintage are in vogue. With '50s, '60s, and '70s inspired wallpaper at the forefront, mid-century modern is quickly making its way into 2014. Think vibrant patterns and tone-on-tone textures. And as usual, homeowners are putting a 21st century swing on their home decor.
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No need to replicate the retro look exactly. For instance, bright orange flowers, a signature flare of mid-century modern furnishings, are optional. Playing with other colours instead – including cobalt, aquamarine, violet and olive – can easily give you that vintage feel. "Wallpaper is like a piece of art. It has to fit the feel of the home," says Joan Walker, owner and principal designer of The Curtain Call Custom Interiors in South Surrey. "If it's for a feature wall, don't be afraid of adding a bit of 'wow' in the wallpaper with bolder patterns." Leading this nostalgic trend are period TV series – such as Mad Men and Bomb Girls –
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as well as social media, Walker says. Photosharing website Pinterest, for instance, has thousands of ideas on how to give a house that perfect mid-century ambiance. Instead of painting one prominent wall in a room, Walker has recently seen more wallpaper being used for a dramatic effect. If you're looking for a more muted vibe, she suggests trying wallpaper with texture or toneon-tone design to "easily cozy-up a space."
Switch on vintage Lamps of today are also getting a retro touch with clean, sleek lines and minimalistic
designs. Circular drum shades, in particular, are popping up in interior decorating. "With lighting, what goes around, comes around," says Ron Steele, showroom manager of Ocean Pacific Lighting in Surrey. As with wallpaper, the trend is shifting towards the quintessential mid-century modern look. Steele says bright orange lamps, which had their heyday in the 1970s, are popular once again. For the less adventurous, an art-deco feel can be achieved with a simple drum shade adorning a candelabra, chandelier or table light.
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ent Beach Cresc Veterinary Clinic 12823 Crescent Road, South Surrey 604.538.7105 www.crescentbeachvetclinic.ca INDULGE • Summer 2014 17
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Vacation local Ă la the Real Housewives by Michaela Garstin
the world. Instead, they usually keep it local by taking advantage of B.C.'s best luxe getaways. In the first two seasons of the Slice channel's reality TV show (the series is now cancelled), the feisty ladies put a handful of boutique hotels and lodges on the map, all while drinking their fair share of wine and picking up designer handbags along the way. Here are a couple of the Housewives' favourite weekend retreats in B.C., followed by two budget-friendly options that were frequented by the leading ladies.
"Glamping" in style Fine linens, hydro-therapy tubs, mini-fridges and radiant floor heating make Rockwater Secret Cove Resort's remote tenthouse suites a far cry from the typical camping 18 Summer 2014 INDULGE
accommodation. But, with water access and awe-inspiring views of Malaspina Straight, these tiny bungalows at Halfmoon Bay on the Sunshine Coast are as close to pitching a tent as the Housewives will ever get. Fondly referred to as "glamping" by Housewife Amanda Hansen, the women sipped champagne on the veranda, played croquet, ate dinner by the pool and lit a bonfire on the beach. Rockwater Secret Cove Resort, which is around a two-hour drive/ ferry ride from downtown Vancouver, also has a lodge and cabins, as well as fine-dining options, a spa and a list of day activities. For more, www.rockwatersecretcoveresort.com
Boutique Whistler Driving their high-priced cars along Highway 1, the Housewives set off on a girls weekend excursion. Their destination: Nikita Lake Lodge at the base of Whistler Mountain. When they arrived at the rustically-glamorous accommodation, which was rated one of
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ith seemingly endless amounts of cash, the Real Housewives of Vancouver could easily be jetsetting to lavish resorts around
Each cozy oceanfront tenthouse at Rockwater Secret Cove Resort is nestled in the forest.
Canada's Top 25 hotels by Trip Advisor, they settled in their rooms overlooking a glacierfed lake. Nikita Lake Lodge's finest room, the Glade Suite, features two bedrooms, 20-foot ceilings and a double-soaker tub. On the show, Housewife Jody Claman introduced a selection from her new cookbook before the ladies dined at nearby Araxi, the restaurant that celebrity chef Gordon Ramsay chose for the winner of his U.S. reality TV show, Hell's Kitchen, to be head chef (though Dave Levie's stay there was reportedly shortlived). For more information, nikitalakelodge. com and www.araxi.com
B.C.'s horse capital
The Real Housewives of Vancouver visited Thunderbird Equestrian Show Park in Langley.
When Housewives Mary Zilba and Robin Reichman showed off their vocal ranges with O Canada and The Star-Spangled Banner, respectively, at Thunderbird Equestrian Show Park during the second season, the crowd (and racing horses) watched from the sidelines. The show park is located a few minutes from Highway 1 in Langley, the "horse capital" of B.C., and hosts six major hunter and jumper show tournaments throughout the year, as well as a variety of different equestrian events and shows. Donning leather cowboy boots and designer jeans, this is where the Housewives troupe graced the stands at Canaccord Genuity's
World Cup and amazed onlookers with their awe-inspiring ability to walk on six-inch heels through grass. For more, www.tbird.ca
"Vampire facelifts" In addition to Kitsilano, Shaughnessy, Yaletown and a cluster of other upscale communities, Vancouver's Real Housewives are often spotted in West Vancouver having lunch, sipping coffee by the beach and even, in the case of Amanda, Jody and Robin, undergoing "vampire facelifts," a procedure done at a cosmetic clinic in Ambleside by injecting the patient's blood back into their
face. Ouch. For those wanting a glimpse of the reality TV stars elsewhere, Jody owns Glass House Couture, a clothing boutique on the 1400block of Clyde Avenue, as well as Jody's Fine Food & Catering next door. In addition, the ladies have filmed at Encore Coffee and Tea at 281 17 St. and have been spotted at Cafe Crema a few minutes away at 1495 Bellevue Ave. The Housewives most likely to be seen on the North Shore are Jody, Ronnie and Amanda, all of whom own houses in the area (Ronnie has the rest beat with four mansions on the water).
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INDULGE â€˘ Summer 2014 19
Celebrity created by wine competitions
here is nothing quite like the glow of medals from wine competitions to give celebrity status to a winemaker. Mission Hill’s John Simes is British Columbia’s most celebrated winemaker after establishing his reputation with a 1992 Chardonnay made in his first vintage in the Okanagan. Born in New Zealand in 1950, he was the senior winemaker at the country's largest JOHN winery when he was recruited by Mission Hill owner Anthony von Mandl. Arriving just in time for the 1992 vintage, he was so impressed by the Chardonnay grapes from one Mission Hill grower that he decided to make a premium barrel-fermented wine. In 1994, the wine was entered into the prestigious International Wine & Spirits Competition in London,
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England where it won the Avery Trophy for best Chardonnay in the show. In the hands of Mission Hill’s publicists, this became “the world’s best Chardonnay.” The first significant international award ever won by a B.C. winery, the Avery Trophy, put Simes and Mission Hill on the map. A constant stream of awards has continued ever since. In 2013 alone, Mission Hill’s Martin’s Lane Pinot Noir 2011 was judged the best Pinot Noir under £15 (around $25) in the Decanter World Wine Awards in London. And in the 2013 National Wine Awards of Canada, Mission Hill won so many medals that it
Mission Hill is hardly unique in trumpeting its awards and its winemaker. These accolades are crucial for sales success.
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Mission Hill photo Two of Mission Hill's most popular wines, including Perpetua Chardonnay.
was named Canadian winery of the year. It won a similar award twice before from the predecessor national wine competition. Mission Hill is hardly unique in trumpeting its awards and its winemaker. These accolades are crucial for sales success. Consumers pay attention because the awards inform their buying decisions when they are choosing from thousands of available wines. The challenge is weighing the awards because there are so very many wine competitions. Wine judging is hardly a perfect science. Poor wines slip through marathon multi-day judging sessions. The recent All Canadian Wine Competition received 1,300 entries. The annual Lieutenant Governor’s Awards for Excellence in Wine has more than 350 entries. Thousands of wines are entered in the big international competitions. Typically, judges taste between 100 and 150 wines each day. It takes a very experienced judge to keep his tiring palate sharp enough to choose bronze, silver and gold medal wines and reject the others. The only awards to ignore are the “people’s choice” awards typically handed out at tastings sponsored by service clubs. Popularity contests are less meaningful than wines judged blind by experienced judges. You can usually rely on wines with silver, gold, double gold or platinum medals. I tasted the 1992 Mission Hill Grand Reserve Chardonnay several times. Mission Hill has become a go-to producer for Chardonnay, whether for its entry-level Five Vineyards wine or its ultra-premium Perpetua Chardonnay. And the award won by Martin’s Lane Pinot Noir tells us to pay much more attention to what Mission Hill is doing with Pinot Noir. That’s the real purpose of wine awards. They have not only made Simes into a celebrity; they drawn consumers to his wines.
Peace Arch Hospital & Community Health Foundation is extremely proud to announce it has become one of the first hospital foundations in Canada to receive accreditation under Imagine Canada’s national Standards Program.
Graham Cameron Board Chair
Accreditation is achieved by demonstrating excellence in five fundamental areas of a charity or non-profit’s operation. This recognition gives our donors and supporters the confidence that Peace Arch Hospital & Community Health Foundation is following best practices in its policies and procedures and is dedicated to operational excellence. For more information on Imagine Canada and the Standards Program, please visit www.imaginecanada.ca.
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INDULGE • Summer 2014 23
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June 24, 2014 edition of the Indulge Magazine