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EXQUISITE STYLE

Let's STEP OUT With summer officially upon us, it's time to enjoy the very best our province has to offer

• THE LIPSTICK PROJECT • SEAHORSE GRILL • BRILLIANT BACKYARDS

INTERIORS •

TRAVEL • CUISINE

Vol. 9 • Issue 2 • Summer 2015


Treatments may be covered under Pacific Blue Cross, DVA, RCMP, Manulife, Great West Life or Sunlife.

2 Summer 2015 • INDULGE


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INDULGE • Summer 2015 3


contents VOLUME 9 • ISSUE 2 • SUMMER 2015

14

5

5 A group of young women in

Vancouver are helping hospital patients feel a little better with a nonprofit organization that's garnering plenty of attention.

ON THE COVER: With summer officially here, it's time to enjoy some sweet styles of the season. (Cover photo: Alfonso Arnold)

8 Longtime Crescent Beach restaurateur John Kavanagh shares his recipe for success – and other delectable dishes – at Seahorse Grill.

20

8

18 Create a backyard oasis that will be the envy of your neighbourhood.

20 Explore the beautiful province we call

home with Indulge's top five B.C. roadtrip destinations.

22 Columnist John Schreiner shares his

favourite places around the province to wine and dine.

From the editor Melissa Smalley

W

elcome to Indulge's official kickoff of summer, where we celebrate all things sunny, warm and adventurous. Whether you're a rugged camper, a poolside lounger or a bonafide beach bum, it seems there's always something to be excited about once summer rolls around each year. It's funny how, as we sail through different stages of our lives, summer can mean something completely different at each turn. As a kid, the excitement for summer was almost unbearable – two whole months away from school to while away the hours outside, running through sprinklers and frantically eating popsicles before they melt in our laps. As a responsibility-free young adult, summer was a time for debaucherous road trips with friends, staying up until the wee hours at music festivals and sleeping away the days well into the afternoon, just to do it all again that night. Now, as a parent of two young children, summer is a bit of a double-edged sword. We have plenty of fun playing outside, splashing around in a kiddie pool and visiting the various beaches and spray parks around town. But those long summer days have their way of turning into painfully early mornings – somehow, my kids didn't get the memo that just because the sun is up at 4:30 a.m. doesn't mean they should be, too. I love all things summer – the warm weather, 4 Summer 2015 • INDULGE

the carefree ambience, the opportunity for endless adventures outdoors. But some days, as I'm blearily making coffee while the rest of the world sleeps, I can't wait for the dead of winter to return. Until then, let's enjoy the perks of the season, and there are plenty to be found in this issue of Indulge. Sassy summer styles for all occasions, a backyard makeover that will make you never want to go inside and the most breathtakingly beautiful road-trip destinations around the province. We speak with two young Vancouver women who are helping people in their hour of need by providing free esthetic and spa services at hospitals and hospices around the Lower Mainland. Chef John Kavanagh welcomes us to his Crescent Beach restaurant, Seahorse Grill, for some savoury seaside dishes, and insight into his many decades in the business. And speaking of food, wine columnist John Schreiner gives us his favourite B.C. wineries to enjoy a bite to eat along with your vino. We hope you enjoy this summer issue of Indulge, and all the wonderful moments the season will bring – even the ones that start a little too early.

Publisher Dwayne Weidendorf publisher@indulgemagazine.ca Managing Editor Lance Peverley managingeditor@indulgemagazine.ca Editor Melissa Smalley editor@indulgemagazine.ca Creative Services Manager Jim Chmelyk creativeservices@indulgemagazine.ca Contributors Alfonso Arnold • Jason McRobbie • Rob Newell • John Schreiner

Indulge is published four times annually by Black Press Suite 200 2411 160 St. Surrey, BC V3Z 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.


Tender,Loving

FLAIR

With the firm belief that a dash of colour can help to enlighten a struggling soul, a group of young women are working to bring some beauty to the unlikeliest of places

by Melissa Smalley

A

touch of lipstick, some brightly painted nails, freshly trimmed hair – all simple, feel-good things that help to brighten one's spirit, on the outside and within. Little touches such as these are easily taken for granted, but for patients battling illness in hospital, can add some much-needed colour during otherwise dark days. It's an idea that sparked a vision for Vancouverite Leigh Boyle several years ago, when a friend's mother-in-law was living the last of her days in North Shore Hospice. "She wanted to have her hair and nails done, and it was a surprisingly hard request to fulfill," Boyle explained. "She ended up passing without that happening. But we started thinking, if she wanted it, maybe others would want it too. And maybe we would be able to make that happen." In 2012, The Lipstick Project was launched, offering free professional spa services to men, women and children who are battling illnesses in hospitals, hospices and other facilities.

including professional As founder and executive estheticians, registered massage director of the organization, therapists and hair stylists, who Boyle, 27, recognizes the impact visit patients on site, offering free such services can have on services. Sometimes, Boyle said, patients who are facing hardships it can be something as simple of an unimaginable kind. as trimming a patient's beard or "Sometimes there are things filing their nails. Other times, that medicine can't do for volunteers will provide makeup people, and things that medicine applications, hair-styling services can't heal," Boyle said of the or manicures and pedicures. treatments her charity provides. "A lot of the care we provide is "It's pampering for the body, really just helping people to feel but I think it's good for people's a little bit more like themselves, souls and their spirits." Dream Day photography by giving them back a little bit The Lipstick Project has of dignity through those pieces of partnered with a number of care that they might not be able to provide for health-care organizations around the Lower themselves," Boyle explained. Mainland, including North Shore Hospice Along the way, the group has also picked Society (the charity's 'birthplace'), Ronald up numerous volunteer professionals McDonald House, Canuck Place Children's – accountants, lawyers, graphic designers, Hospice, Vancouver Hospice Society and BC photographers – and this spring, created its Children's Hospital. first and only staff position. The group has a large collection of volunteers,

continued

INDULGE • Summer 2015 5


Leigh Boyle (left) and Natasha Thom at a fundraising event last year.

Sometimes... there are things that medicine can't do for people, and things that medicine can't heal...

For Natasha Thom, stepping into the role as director of operations was a natural fit. Thom, 24, has been involved with The Lipstick Project on a volunteer basis for close to two years, and was drawn to the organization in large part because of her own experience as a patient five years ago. At the age of 18, Thom was diagnosed with an advanced form of oral cancer. Because she was unusually young for such a diagnosis – oral cancer is most prevalent in middle-aged men – Thom's medical team was hesitant to treat her with chemotherapy and radiation, instead opting to perform an "aggressive" surgery on the teen. "They removed about a third of my tongue and did a graft to recreate the portion of tongue that had to be removed," Thom explained, noting a large portion of the lymph nodes in her neck was also removed. "The surgery was quite intense." She spent three-and-a-half weeks in hospital, 6 Summer 2015 • INDULGE

but the recovery time was more than two months, during which time she had to relearn how to talk and eat. Six years later, Thom, has a clean bill of health – along with a greater appreciation for what patients in hospital are going through, physically and mentally. "Having gone through those dark days, when you don't shower for a few days and you don't feel like yourself, the mission and vision of The Lipstick Project really rang home for me," Thom said. As director of operations, Thom spends half her time making sure the organization's day-to-day operations are running smoothly, adhering to the group's policies and procedures. The other half, Thom said, is spent with patients, accompanying the various teams of volunteers as they visit the hospice and hospital locations to provide their services. She is also in charge of the group's special

events throughout the community, which include taking part in Children's Hospital's annual Camp Day in Squamish, as well as volunteering for the Ronald McDonald House Amazing Journey competition, which took place June 6. Thom said that although the group has a strong foundation of volunteers, they're always looking to grow – a sentiment echoed by Boyle, who said dreams of expanding throughout the province and beyond are in the works. "One of our goals is to one day have chapters in different cities across the country," Boyle said. Boyle's bold vision for The Lipstick Project – coupled with the hard work she and her team has already put into the organization since its launch – landed her on this year's list of BCBusiness Magazine's Top 30 Under 30, honouring young entrepreneurs, CEOs and philanthropists.


on doing, rather, "it just happened," after she landed jobs in Swaziland and Ethiopia after graduating from college. "I never set out for a career like this," she said. "I just walked through doors as they opened, and was really lucky to be given a few amazing opportunities early on in my career." Thom, on the other hand, has known for some time that her life path will continue along the lines of helping others. She's currently studying global stewardship at Capilano University, in the hopes of continuing to work in the non-profit sector in the years to come, perhaps on an international level. And as someone who knows first hand what it's like to be fighting a lifethreatening illness, feeling drained physically and emotionally, and constantly poked and prodded by doctors and nurses, she says the value of what The Lipstick Project offers shouldn't be understated. "Some people may think our ambition is sort of superficial, because we're providing hair and makeup for people," Thom said."But for us, it's really about a sense of uniqueness and creating that human touch with people who are in situations that are very difficult." i

Boyle, a Trinity Western University communications graduate, said it was an honour to be among other young movers and shakers, and to introduce her brainchild to a grander audience. "Every year the BCBusiness list is full of so many interesting entrepreneurs and people who take chances and risks," Boyle said. "I've always read the list and been inspired by those people myself, so it was a very humbling experience to be included on it as well." Although The Lipstick Project is not a business per se, Boyle and her team have long strived to exude the utmost professionalism in all aspects of their organization, given the nature of what it is they're providing. "We're meeting people in a really vulnerable time in their lives," she said. "Our responsibility to our clients is that we know what we're doing and that we're good at what we do, and that they can trust us." Having recently taken a position as fundraiser for the Boys and Girls Clubs of the South Coast of B.C., it's clear that Boyle gravitates towards work that allows her to contribute to the greater good in the community. However, that wasn't something she intended

Annual

A patient at Ronald McDonald House paints nails.

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Pen i n s u l a VILLAGE

24th Avenue & King George Boulevard • www.peninsulavillage.ca INDULGE • Summer 2015 7


~


Indulge in...

cuisine

Seaside

success ~ ~

Chef John Kavanagh reflects on three decades in the kitchen, and the road that led him to Seahorse Grill in Crescent Beach by Jason McRobbie • photos by Rob Newell

A

s the sign over the kitchen reads, “Life is Better at the Beach.” After nearly three decades in the kitchen, Chef John Kavanagh could not be more pleased to ply his trade in what he has dubbed the Hamptons of Vancouver. While not all that far from the bustle of the GVRD, nestled seaside in Crescent Beach, he and his wife Francina have created a culinary enclave at Seahorse Grill that both defies expectations – and keeps the locals coming back for more. “It’s a little gem,” says Kavanagh. “Everyone says, ‘Don’t tell anyone else,’ but the word gets out. We have about 480,000 visitors each year who have come to explore Crescent Beach now, and there is a lot to love here. Not too long ago, our business had a definite seasonality, but as of last year, things have never slowed down.” Five years ago, the couple opened a second spot beachside, less than 500 metres away at the Hooked Fish Bar. Without a doubt, life is good for the Kavanaghs. “We couldn’t be happier, which is good because it is a definite life choice to open a restaurant in a small community,” says Chef Kavanagh with a grin. “It will be my 50th birthday this weekend and I can appreciate things differently. Francina has been my pillar of strength from the start. We married young, raised three great kids and have managed that balancing act that is so important. It’s not a life for the weak and it can be humbling, but the freedom is the best thing.” That freedom – guided by a passionate

professionalism as tempered as the 23-year old pans in his kitchen – is something that Kavanagh has pursued ever since graduating from New Westminster Secondary School in 1982 and working his way into the trade at Des Gitans. As refined a restaurant as might have been found in New Westminster at the time, the experience forever anchored the ethos that has buoyed him since. “Everything was made from scratch and everyday at 3 p.m. we would sit down for a staff meal of veal, kidneys, sweatbreads, you name it. Plus, only French and Swiss was spoken, so it was like walking into Europe

everyday,” he recollects while thumbing through a well-worn book of recipes. “That kind of experience sticks with you. Everything possible, from the two-day veal stock to my family’s soda bread recipe from the 1800s, we do from scratch here too. The prep is the real work. The cooking is fun.” Moving from Des Gitans to become chef at Wolfie’s in White Rock in 1996, Kavanagh purchased Wolfie’s outright a little over two years later, before selling in 2005 to relocate to Crescent Beach. That guiding edible ethos has remained unflagging, forever fuelled by the changing seasons.

continued

INDULGE • Summer 2015 9


whole fish special for two have caught on with locals hook, line and sinker. Needless to say, the Kavanaghs sell far more than seashells by the seashore. In fact, most nights at Seahorse Grill, as many dishes might emerge from the imagination and fresh ingredients at play in the kitchen as off of the actual menu – which rest assured, does include the aforementioned seashells a la oven baked oysters and plump mussels accompanied by hand-cut pomme frites. Kavanagh admits, “A lot of people don’t even order off the menu anymore. ‘What’s cooking tonight John?’ and we don’t discourage it at

“Right now, it’s all about the fresh morels, sea asparagus and B.C. spot prawns, but that is constantly changing,” says Kavanagh. “Seasonal cooking is what keeps me driven, finding the best of what’s fresh and then waiting 10 months for it to come around again. That’s missed too often in our art.” Where that art comes alive is in every aspect of the experience at Seahorse Grill – from the brilliantly hued art of local painter Anne Walsh on the walls to the friendly kitchen banter about the Seahorse Grill’s menu – but it's most obvious on the menu. Kavanagh’s lobster pot pie, pork schnitzel, liver and onions and a

all. We want this to be fun for people—and for us. “So many times I thought, ‘What am I doing here? Why don’t I move back to Vancouver?’, but those thoughts changed. At the start you are trying to prove yourself, but as the years go on you realize that every customer is as important as the dishes you create,” says Kavanagh. “Turning 50, that view has changed from presenting the plates to sharing the experience and creating memories. Now I look at it as creating that big city experience from wherever we are – and we like it here a lot.” i

IT’S OUR EMERGENCY. Your gift goes here. 在此请见您的礼物 ਤੁਹਾਡਾ ਉਪਹਾਰ ਇ੍ਨਥੇ ਜਾ ਰਿਹਾ ਹੈ

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At the start, you are trying to prove yourself, but as the years go on you realize that every customer is as important as the dishes you create.

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Salted Caramel Croissant 4 croissants 125 g sugar 3 egg yolks 250 ml whipping cream Pinch salt Tear apart croissants, place in baking pan lined with parchment paper. Whisk egg yolks and half the cream. Pour over croissants evenly. In a sauté pan over medium heat, add sugar and salt, stirring to caramel colour. Add remaining cream and bring to a boil before turning down the heat and stirring until smooth consistency. Remove the salted caramel sauce from the heat and let cool for 10 minutes.

A woman wouldn’t dream of wearing the same shoes for shopping as she would for a party, yet she will put on the same old glasses. We are out to change that. ~ OLIVER GOLDSMITH 1958 Exclusively in the Lower Mainland

continued

INDULGE • Summer 2015 11


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Salted Caramel Croissant (continued) Pour sauce over croissants, cover with aluminium foil and place in a 350° F preheated oven for 30 minutes. Remove foil and turn oven up to 400° for 15 minutes. Remove from oven and let cool. Portion onto small plates and top with seasonal fruit and sorbet or vanilla bean ice cream. Enjoy.

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Seafood Corn Chowder 4 prawns 8 clams 8 mussels 100 g salmon, diced 500 ml whipping cream 250 ml lobster stock 150 ml white wine 1 potato, diced

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1 carrot, diced


NewSummer

Collection’s

In a medium pot, over medium-high heat, heat the olive and add onions and garlic. Sauté for one minute before adding the celery, carrot, bay leaf and thyme. Season with salt and pepper, deglaze with the lobster stock and wine, then add the cream and bring to a gentle boil before adding the potato and corn. Bring back to boil, add your seafood and simmer for four minutes.

1 stick celery, diced 1/2 cup fresh corn 1/2 cup onion, diced 2 cloves garlic, sliced 1 bay leaf 1 sprig fresh thyme, chopped pinch salt and pepper splash olive oil

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valleydirectfurniture.com INDULGE • Summer 2015 13


HEAT The

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Photography: Model: Stylist: Hair: Makeup:

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INDULGE • Summer 2015 15


16 Summer 2015 • INDULGE


Go Coastal‌

The look: On the cover, and left: Christine is ready to step out into the sun, in a denim jumper dress by Grizas, brimmed hat and ring from Edge Fashion (604-535-2579). She has all her summer supplies close at hand in her pink tote bag from Aldila Boutique (604-535-4448). Page 14: Christine is wearing a Banana Blue printed dress with John Fluevog shoes and earrings and bracelet from Edge Fashion. The dress is accented by a silver embellished waist belt from Pistachio Boutique (604-385-1067).

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The setting: Valued at $2.2 million, the grand-prize lottery home for the Hometown Heroes Lottery is the highest-valued home to date for the lottery. Located in beautiful Morgan Creek in South Surrey, the home backs onto a large pond, boasts three bedrooms upstairs, a great room on the main floor, a large covered deck and lounge, theatre, games room and two additional bedrooms in the basement.

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Designed by White Rock's Debbie Heal of Sunrae Design, the home's overall ambience is one of peace and tranquility, with calm hues and a monochromatic colour scheme throughout the main floor, inspired by the rock in the fireplace as a focal point. The Hometown Heroes Lottery supports the VGH and UBC Hospital Foundation and the BC Professional Fire Fighters' Burn Fund. Tickets are on sale until July 10, 2015, and can be purchased online at www.heroeslottery.com

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www.strides.ca INDULGE • Summer 2015 17


Pain ryouraDis e own backyard

With a few small additions, or a major makeover, create a heavenly hideaway that's just for you

by Melissa Smalley

W

ith daylight lasting well into the evenings and warmer-thanusual temperatures in recent weeks, it's the time of year to ditch your living room and spend some time outside. But if your backyard is in a state that's more horror show than haven, perhaps it's time to give your yard an overhaul and create the outdoor oasis you've always wanted. According to Michael Bjorge, landscape designer and owner of Pacifica Landscape Works in South Surrey, the main goal when redesigning a backyard is to make it into a livable space, transforming it into an extension of the home. Depending on the scope of what a homeowner wants to do in their yard, there are small additions, as well as large-scale redesigns, to accomplish just that. "Sometimes it can be a matter of simply excavating an area out and putting in a patio," Bjorge explained, noting things like crushed gravel 18 Summer 2015 • INDULGE

with inset flag stones are a non-labour-intensive way to create a patio space. "You don't have to go extravagant or expensive to do that." Another simple and cost-effective element to add to a backyard is something that creates a focal point, Bjorge said. This could be by way of a fire pit, fountain or even a large, decorative rock. "Rocks as features, they create a sense of permanency, and you don't have to maintain them," he pointed out. If your yard needs a major makeover, however, Bjorge has some lavish large-scale ideas to create a peaceful piece of paradise for you and your family. Additions ranging from multi-level, terraced patios to outdoor kitchens and resort-style swimming pools complete with infinity edges. "We've done some very high-end spas that are all done in rock work to emulate a natural hot springs, with waterfalls coming into it," Bjorge said.


A swim-up tiki bar will make you feel like you've been transported to the tropics, while a customized rock grotto will create a romantic ambience reminiscent of a luxury spa. Add some bold outdoor furniture and a sleek gazebo for a little extra shade, and you've got the makings of your very own sanctuary, without having to leave home. Not to be forgotten in the design process, according to Bjorge, is your backyard's lighting, one of the most important components of any redesign. "If you're putting all this money into a landscape, you don't want it to just shut off at night," he explained. "You want it to be functional and create sight lines from the interior." Of the utmost importance, Bjorge highlighted, is making sure every aspect of your project is planned ahead of time, with details ironed out before the work commences. Having a plan on paper will help you to visualize the finished product, and see what different options might look like before the installation begins. "It's far cheaper to make changes on paper, versus on site." i

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Hit the

ROAD

These five must-see B.C. destinations will make for a breathtakingly beautiful summer of adventure.

by Melissa Smalley

Y

ou don't have to look very far these days to find enticing travel deals, offering to jet set you away to a tropical paradise, on a European excursion or a wild weekend away in Las Vegas. While such getaways have much to offer in the way of excitement, the arrival of summer on the west coast presents the perfect opportunity to hit the road and explore what our province has to offer. While road trips take a little extra time – and a lot of planning – they also offer the chance to take in every little magnificent detail, and show you why our province is called Beautiful British Columbia. There's no shortage of places to visit in B.C., however, Indulge has selected its Top Five Must-See destinations for the ultimate summer road trip.

on the other end is well worth the journey. Endless beaches, surreal landscapes and ancient rainforests make Tofino a destination for nature lovers, surfing enthusiasts, hikers and foodies alike. Some visitors may choose to while away the hours with their toes in the sand, enjoying the saltwater breeze on their faces. But if you're more inclined to partake in all the area has to offer, there is plenty to keep you busy. Surfing, whale watching, kayaking, fishing, hiking, zip-lining and 'flight' seeing are just a few of the activities close at hand in Tofino. And with the appetite you're sure to work up after embarking on some of the aforementioned adventures, the village has a variety of fine-dining establishments, casual eateries, pubs and cafes to choose from.

Tofino

Whistler

While getting to the western coast of Vancouver Island takes a little time, effort and money – the trip includes a ferry ride from the mainland, followed by a 200-km drive – what awaits you

Well-known as a world-class ski and snowboard destination, Whistler is also a popular summer spot for travellers from all walks of life.

20 Summer 2015 • INDULGE

Boasting the world's longest free-span gondola – the Peak 2 Peak, at a length of 4.4 km, connecting Whistler and Blackcomb mountains – a ride aboard this landmark offers stunning 360-degree views of the village, mountain peaks, lakes and forests. Whistler is also one of North America's top mountain-biking destinations, with a dedicated bike park that offers vast terrain for bikers of all abilities, consisting of more than 200 km of liftserviced trails. For even more adventure, check out the local zip-lining and bungee-jumping companies that operate out of the area. When it's time to relax after a day of sightseeing and adrenaline, Whistler Village has an array of restaurants, pubs, clubs, shops, spas and cafes to unwind in.

Okanagan Perhaps one of the province's most diverse locales, the Okanagan – comprised of several towns including Kelowna, Penticton, Vernon and Osoyoos – offers something for everyone. Mountain landscapes, desert terrain, lakes, rivers and valleys – this area, approximately four hours from the Lower Mainland, has it all. Take a dip in the infamous Okanagan Lake or climb aboard the historic Kettle Valley Stem Railway in Summerland, built in 1915, that chugs along the famous trestles 238 feet above the canyon floor. One of the area's biggest draws is its vast collection of wineries – more than 130 licensed vineyards. There are several tour companies that offer day-trips of several local wineries, or you can embark on your own wine-tour adventure (just make sure you have a designated driver.)


Haida Gwaii This destination is by far the most remote in the province – a series of islands located on the western-most point of northern B.C. – but ranks atop the must-see list for adventurous travellers. Ancient temperate rainforests with unimaginably huge old-growth trees, quaint villages steeped in culture and history and secluded inlets and beaches make up this remote part of the province, formerly known as the Queen Charlotte Islands. The villages of Massett and Skidegate are home to several world-renowned Haida artists, many of whom work out of their homes that are open to the public. A visit to the Gwaii Haanas National Park and Haida Heritage Site offers a plethora of outdoor activities, including kayaking, bird watching, fishing and sailing. Getting there is the tricky part – by road, you drive to Prince Rupert (close to 17 hours) and then take a seven-hour ferry to Skidegate. Alternatively, you can take a 'circle route' aboard BC Ferries' inside passage route, from Prince Rupert south to Port Hardy. For a timesaving trip to Haida Gwaii, Air Canada offers flights out of Vancouver daily.

War. It is now known as one of the province's most scenic drives, with rolling hills, diverse forest landscapes and terrain dotted with turquoise-blue lakes. Dawson Creek in northeastern B.C. is home to Mile 0 of the highway, which winds its way through Fort St. John, Fort Nelson and Steamboat, B.C. before arriving at Summit Lake in Stone Mountain Park (Mile 370), the highest point of the journey at 1,295 metres. Muncho Lake Provincial Park (Mile 454) is a must-see, with jade-green lakes and sheep, moose and caribou roaming the terrain. Liard River Hot Springs (Mile 496) is home to Canada's second-largest natural hot springs. For those embarking on the B.C. stretch, the terminus point is usually Watson Lake, YT (Mile 649), however the highway carries through to Alaska, stretching an impressive distance of 2,232 km in total. i

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Best in province to wine and dine

W

ine is made for food and there is no place better to experience this than in B.C.'s winery restaurants. Many wineries now have picnic areas, with visitors welcome to bring their own sandwiches or buy a cheese plate and a glass of wine. But you can dine in style at an astounding number of wineries. This list extends from Osoyoos to Lake Country. The Patio at Nk’Mip Cellars in Osoyoos: The lunch menu includes a caramelized cauliflower and goat cheese soufflé, a burger, roast chicken and wild mushroom gnocchi. Dinner choices extend from salmon to bison tenderloin. The Sonora Room at Burrowing Owl Winery: The lunch menu runs from a pulled brisket sandwich to JOHN mussels and game hen. The dinner menu adds duck confit, lamb sirloin and sable fish. Miradoro at Tinhorn Creek: The lunch menu includes grilled cheese sandwiches, several pizzas and other pastas, a charcuterie plate and even a steak. The dinner menu adds salmon, chicken, pork chops and grilled octopus.

Terrafina Restaurant at Hester Creek: This cozy restaurant has an Italian-themed menu with pizza and pasta at lunch and dinner, along with duck confit, Cornish game hen, seafood and strip loin. Liquidity Winery Bistro: Enjoy the bucolic views over the vineyard while dining on pastas, risottos, mussels, arctic char, pork loin or hanger steak. Smoke and Oak Bistro at Wild Goose Vineyards: Just opened last year, this bistro offers comfort food, including spaetzle with baked beans or a smoked ribs platter. The Vanilla Pod At Poplar Grove Winery: An elegant restaurant with a great view over Penticton, this offers several excellent shared platters (potato cakes, prawns and chorizo) at lunch and dinner, along with a formidable choice of mains. The Bistro at Hillside Winery: This always reminds me of a French country inn. You can dine on smoked pork belly and prawns or cioppino. Vegetarians are offered a lentil croquette. The Pecking Room Patio and Grill at Red

Schreiner

Rooster: Chef Darin Paterson of the renowned Bogner’s Restaurant in Penticton runs this splendid al fresco gem. There is even a vegan five-bean curry on the menu. The Terrace Restaurant at Mission Hill: This spot combines great views over the valley from this mountainside winery with elegant cuisine for lunch and dinner. Old Vines Restaurant and Wine Bar at Quails’ Gate is open all year. Lunch includes grilled Humboldt squid, Dungeness crab cakes and albacore tuna. Dinner includes such daring appetizers as elk tartare and foie gras parfait, followed by a choice of seven mains. Sunset Bistro at Summerhill Pyramid Winery: The newly appointed executive chef is Jonas Stadtländer, son of one of the most famous chefs in Ontario. Start with the shared plates but you will want to sample the chef’s specials. My Fraser Valley readers will know this favourite: Bacchus Bistro at Chaberton Estate Winery. The French onion soup and the beef bourguignon are legendary. i

John Schreiner is one of Canada’s bestknown wine writers, with 15 books published since 1984. Contact John at goodgrog@ shaw.ca

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Special Features - Indulge Magazine Summer 2015  

i20150708112653722.pdf

Special Features - Indulge Magazine Summer 2015  

i20150708112653722.pdf