Special Features - Indulge - Spring 2017

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Vol. 11 • Issue 1 • Spring 2017

Farm

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Marcus Von Albrecht is serving up ingredients plucked from south-of-the Fraser locales

• BOXING THERAPY • HANNAH SIMONE • WHISTLER • VIMY RIDGE RE-CREATION

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INDULGE • SPRING 2017 3

contents VOLUME 11 • ISSUE 1 • SPRING 2017

16

11

8

5 A new fitness program aims to help

Parkinson’s sufferers take a swing at combatting the disease’s progression.

COVER STORY: Chef Marcus Von Albrecht takes the term ‘local business’ seriously, serving up ingredients fresh from local farms.

(Cover photo: Rob Newell)

8 Jay Daulat’s Twilight Drive-In got

a little taste of Hollywood, after appearing in an episode of Netflix’s Riverdale.

12

11 One-time White Rock resident Hannah Simone takes her TV talents to the wilds of Fiji in a new reality show.

12 On the lookout for a quick getaway this spring? Whistler may be the perfect place.

From the managing editor Lance Peverley

S

peaking of springtime… there’s a proverbial Easter egg inside these pages for my family members and friends that not even the rest of our Indulge contributors know about.

Such is the perk of editing a magazine. One gets to select – my coworkers might say lord over – its contents.

Tucked somewhere inside this spring edition – amid articles on entertainment and food and benevolence and entertainment and community and travel – there is a small item for my loved ones, but they’ll only spot it if they’re willing to turn the very concept of reading a magazine on its end.

My second hint. It’s not on the pages in which we’ve gone Hollywood.

Nope, nothing to do with one-time White Rocker Hannah Simone’s latest adventure, hosting a new Survivor-esque reality series for Fox TV, as she continues costarring in Zooey Deschanel’s quirky New Girl, now completing its sixth season on the same network.

And certainly not on the big screen that shines bright in Aldergrove, the Twilight Drive-In, seen most recently in the comic-book-inspired-Netflix series, Riverdale. Oh, Archie… I’ll never think of you and Miss Grundy in the same light again.

And no, it’s got little to do with food.

So if I directed you to the pages where we feature Chef Marcus Von Albrecht and his earthy interests that traverse south of the Fraser farmland, that would only serve as a red herring.

(Though once you turn to see Rob Newell’s photographs of Von Albrecht’s creations, you just

4 Spring 2017 • INDULGE

might join me lingering for a long while.)

Admittedly, I do wish you’d be able to find my reference in writer Tracy Holmes’ printed rendition of the new Rock Steady Boxing sessions for those afflicted with Parkinson’s disease and who are unwilling to throw in the towel. However, the boxing coaches and participants are doing far more to effect change than I could ever hope to. I can only say that, like most of you, I aspire to be in their corner.

And, lastly, there is not a mention of me in our story on a group of residents who are recreating a piece of First World War Canadiana in order to honour those who took to the French skies over Vimy Ridge 100 years ago. Their creations will then traverse our own country before settling in their new home as part of a permanent museum collection at Langley Airport.

Those who are about to fly, I salute you.

As for my Easter egg, I will suggest only that it is at a different elevation entirely.

Speaking of which, don’t miss out on our higher-altitude travel piece, in which we look at Whistler in the après-ski season. Whether it’s mountainside dining or accommodation you’re looking for, or zipping over to the many adventures offered once the snow has melted, B.C.’s world-famous resort has something for the adventurer in us all. Indeed it was there that I celebrated my 50th birthday a year or two ago, which put me directly on course for embracing the second half of my youth.

I only hope your Indulgent adventures still-tocome will be as exciting.

Publisher Dwayne Weidendorf publisher@indulgemagazine.ca Sales Manager Steve Scott steve.scott@peacearchnews.com Managing Editor Lance Peverley managingeditor@indulgemagazine.ca Layout Nick Greenizan Contributors Alex Browne • Jason McRobbie • Rob Newell • Nick Greenizan • Tracy Holmes • Vicki Brydon • Troy Landreville Indulge is published twice 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.

Taking a swing at

PARKINSON’S L Story and photos by Tracy Holmes

ynn McIvor was 56 when Parkinson’s hit in 2002.

Working as a court clerk and a justice of the peace in Victoria, the diagnosis followed what started with unexplained stumbling, an arm that wouldn’t swing properly and the sudden loss of control when signing paperwork.

“I was tripping a lot,” McIvor said.

While treatments for Parkinson’s – a progressive, neurodegenerative disease that McIvor describes as “an identity thief” – can range from medication and physiotherapy to surgery, McIvor said she has found the greatest relief from its symptoms through alternative practices, such as tai chi, medical qi-gong and dancing.

This month, the now-72-year-old added boxing to her regimen.

“I feel awake,” she said, after an introductory Rock Steady Boxing workout led by Frankie LaSasso. “I think any kind of exercise is proving that it’s good for Parkinson’s.”

The Rock Steady program – which was founded in Indiana in 2006 and started officially at LaSasso’s BOX2FIT gym in South Surrey on March 13 – is recognized by Parkinson Society British Columbia as one “which gives people with Parkinson’s disease hope by improving their quality of life through a non-contact boxing-based fitness curriculum.”

For LaSasso, a physiotherapist assistant who has 25 years of boxing experience, “it’s a perfect fit.”

“Boxing is my passion. It’s the numberone thing in my life,” the 35-year-old Florida native said.

John Toews throws a a punch during an introductory class.

continued

INDULGE • Spring 2017 5

Under the guidance of instructor Frankie LaSasso, Rock Steady Boxing participant Maureen tries out the speed bag.

“When I found out I could put the two together… it was like a dream come true.”

Training in Indianapolis included learning how to group program participants according to their capabilities, to ensure they get the level of support they need to complete the workouts, as well as the most benefit.

Boxing exercises have been shown to lessen Parkinson symptoms, LaSasso said.

Those symptoms – ranging from tremors and impaired balance to fatigue and muscle rigidity – appear when the cells that normally produce dopamine, a chemical that carries signals between the nerves in the brain, start to die.

“People with Parkinson’s, they don’t produce dopamine the way other people do,” LaSasso said.

Boxing moves, he said, promote dopamine.

“It’s almost like it reawakens the brain,” he said. “I have heard that it’s helped people with the tremors, walking fast, doing things better.”

At the introductory class, McIvor and three other Peninsula residents who’ve signed up for Rock Steady Boxing – John Toews, Jim Thorn and Maureen (who asked that her last name not be shared) – tried their hands at shadow boxing, combinations and using a speed-bag.

Each participant was joined by a “cornerman,” whose role, said LaSasso, was to motivate their partners, as well as provide physical support when needed.

Maureen, a physiotherapist who worked largely with neurology patients, had a smile on her face throughout the introductory class. But she said she is still adjusting to the shock of her Parkinson’s diagnosis, which came at the end of 2015, after she developed tremors.

She described the boxing class as “a challenge.”

“And I like a challenge,” she said. “It’s the rhythm and the balance. When you do something like that, you feel the difference.”

Knowing that Parkinson’s has no cure is tough to live with, Maureen said she’s hopeful boxing will help keep the symptoms at bay.

“You have to keep battling on,” she said.

For Thorn, 74, who was joined by his wife, Mary, the hope is the class will help him get in the best shape possible; improve his mobility, balance and speech.

“Try to make it easier to live with the Parkinson’s,” he said, noting the disease has changed his life “quite a bit.”

“Things that I’d like to do, that I can’t anymore.”

Diagnosed in 1999, Thorn gave up driving six months ago.

LaSasso said the Rock Steady program recognizes that not everyone with Parkinson’s has the same challenges.

At the same time, the workouts – offered five days a week at his 1160 King George Blvd. facility at Pacific Inn – are “really not much different than the regular classes we do.”

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Instructor Frankie LaSasso (right) emphasizes form to participants including Maureen (left) and her ‘cornerman’ Forest McCready. tried.

The effort is worthwhile, he added.

“Something’s got a hold of you and you can’t do anything about it except try and work it off,” Toews said, of Parkinson’s. “The harder you work, the more likely you’ll slow it down.”

LaSasso said in addition to the workout, Rock Steady Boxing offers participants a place to “just laugh and live and work hard on beating this.”

The journey, he said, is “ongoing.”

“Just like a fighter, there’s always room for improvement.”

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“It’s pushing them to their limit,” he said.

“Not babying them,” he said.

Toews, who was diagnosed about seven years ago, said he has tried other treatments, including physiotherapy. He has seen the positive impact of the boxing regimen firsthand, in his brother, who was diagnosed with Parkinson’s at the same time as he was and participates in a Rock Steady program in Winnipeg.

“He’s enjoying it. I noticed when I visited… he had the suitcases no problem,” Toews said, referring to getting the bags out of the car.

Toews described the boxing workout as “strenuous,” but better than other classes he’s

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INDULGE • Spring 2017 7

Spotlight shines on Twilight Theatre Episode of popular Netflix series revolves around Aldergrove drive-in

S

ometimes art does, indeed, imitate life.

Jay Daulat knows this full well. As the owner/operator of Aldergrove’s Twilight Drive-In – the last drivein movie theatre left standing in the Lower Mainland – his family-run business is often in demand with TV and film productions doing business in ‘Hollywood North.’

Looking for a place to shoot a drive-in scene?

Don’t bother constructing a set. Just head to Aldergrove, where a ready-made, 5½-acre drivein with a capacity of 424 cars awaits.

“When they (film crews) want a drive-in scene, they come to us,” Daulat said.

Cut to early October 2016, when crews from the Netflix series Riverdale converged on the Twilight for two days of filming. Based on

8 Spring 2017 • INDULGE

Story and photos by Troy Landreville Archie Comics characters – including Archie, Veronica, Jughead, Betty and Reggie – most of the 13 episodes of the Berlanti Productions drama have a dark tone. Think Beverly Hills 90210 meets Twin Peaks.

In episode four of the series, which premiered Feb. 16, Jughead despairs over the news that the local drive-in where he works is closing.

During the final night at the drive-in, the James Dean movie Rebel Without a Cause lights up the Twilight screen.

Daulat operated the film projector during the drive-in scene.

“Somebody had to run the film, because we had to get some scenes on the (movie) screen,” Daulat said. “I was around.”

However, Daulat didn’t interact with the cast members.

“The crew, because I was here and all the set decoration people were here during the day, I was here with them,” he said. “They were fine.”

A thrill for Daulat was the fact the ‘Twilight’ moniker didn’t change for the episode.

Daulat’s youngest son, Vijay — who works at the drive-in along with brother, Vesham and mom, Camla — said he was bombarded by texts following the episode.

“They said, ‘Do you know the drive-in was on Riverdale?’ Well… yeah! Of course I do,” Vijay related. “They didn’t change anything. The first scene was our sign outside, as is.”

This is familiar territory for the Daulat family.

The Twilight has been used for a cornucopia of filming projects, from commercials, to TV series, to a feature-length movie. Among them: Air Bud: Spikes Back, and episodes from TV

They didn’t change anything. The first scene was our sign outside, as is.

Ashlee Whitford and Johnathon Maday await customers at the Twilight Drive-In’s concession. subsequently razed to make way for residential development.

Daulat ran the Hillcrest for nine years before finding a new home in Aldergrove.

The changes didn’t stop there. In 2012, the Twilight switched from 35mm film to a stateof-the-art computerized digital system; it was a move that not only made sense, but also made Daulat’s work life a thousand times smoother.

“Dad got his start in theatres as a projectionist,” Vijay said. “And there was lots

and lots to do with it. Then when we got into digital, my dad said, ‘this isn’t projection work, I don’t want to learn.’ But all it is now is a little HD drive that we put in the projector and it downloads it in.”

The projection room where Daulat toiled for countless hours during the first seven years of the Twilight’s existence now sits empty most of the time.

“We don’t have to even use the projection room,” Vijay said. “Before we open, we turn (the drive) on, then it’s connected to a laptop in the box office and we hit play.

“You don’t have to worry about film breaks, sound problems… anything. I wouldn’t go back to film.”

Looking ahead, Daulat still has faith in the outdoor movie experience, noting that business is “excellent,” considering the nasty late winter weather the South Coast is experiencing. He believes things are looking up with the promise of spring, and with it, better weather and longer days on the horizon.

“We do expect this summer will be good,” Daulat said. “There are lots of good shows (coming), and we expect attendance to continue to be good.”

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series including Psych, R.L. Stine’s The Haunting Hour, and Flash Gordon.

••• A total of 52 drive-in theatres remain in operation across Canada, according to the website drive-ins.com.

And the Twilight, which opened Sept. 1, 2005, is one of just three left in B.C. The Starlight in Enderby and the Park in Prince George are the other two.

That number is down significantly from the 24 that once operated across the province, including in such locales as Golden, Trail, Quesnel, and Westbank. Among the Metro Vancouver notables no longer in operation are the Cascades in Vancouver, Lougheed in Burnaby, New Westminster in Surrey, Chilliwack, and Tillicum in Victoria.

Meanwhile, the U.S. remains the drive-in capital of the world, with 326 theatres still in operation.

Daulat, who has been in the drive-in movie business since 1969, doesn’t plan on going anywhere. He loves it so much that he didn’t want to walk away. He forged on, even after his former business, the Hillcrest Drive-In in Cloverdale, closed Sept. 28, 2003 and was

INDULGE • Spring 2017 9

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Welcome to the JUNGLE

A

by Nick Greenizan

fter years co-starring on the popular sitcom New Girl former White Rock resident Hannah Simone has gone kicking and screaming into her latest project – hosting a new reality TV show on Fox. The well-travelled 36-year-old, who now calls Los Angeles home, is the face of the new show, Kicking & Screaming, which premiered this month.

The series filmed last year in the remote jungles of Fiji, and, according to Fox, pits 10 teams of two – one expert survivalist, one “pampered partner’ – against one another in what a news release calls “the toughest challenges of their lives,” which include dangerous animals, raging rivers and extreme weather.

The winning team is awarded a cash prize of $500,000.

And Simone, who began her career as a teenage fashion model, is along for the ride as host – a noted departure from her previous roles, which most notably include playing CeCe, best friend to Zooey Deschanel’s character Jess on New Girl, in its sixth season on Fox. Simone was born in London, England but spent much of her childhood in locales across the globe – she lived on three continents from ages 7-10, including stints in Calgary, New Delhi and Cyprus. At 17, she moved from New Delhi to White Rock, attending Semiahmoo Secondary before relocating to Vancouver. She has a degree from the University of B.C. and spent time working with refugees in England as a human-rights officer with the United Nations.

Her rise from the Semiahmoo Peninsula to La La Land began, in earnest, in Toronto, where she worked as a MuchMusic VJ. Now entrenched in Hollywood, Simone’s recent credits include Band-Aid, which was featured at the Sundance Film Festival last month, and Why We’re Killing Gunther, a Taran Killam-directed film that stars Arnold Schwartzenegger and Colbie Smulders and was filmed last year in Cloverdale.

One might assume Simone’s travels and varied life experience would make her the perfect fit for a show such as Kicking & Screaming, though she certainly seems more comfortable in her role as host, rather than as a contestant.

In a trailer for the series, Simone, after watching a particular challenge, is heard to quip, “I’m glad I’m just the host.”

Nevertheless, she’s excited about her new venture, telling pop-culture website Wetpaint.com last July that she is a “huge fan” of the adventure-show genre.

“The idea that I could get off my couch and step into the jungle with contestants… watching all the hilarity with my own two eyes was way too much for me to resist,” she said.

Kicking & Screaming airs Thursdays at 9 p.m.

I love Whistler in springtime

(and you will too!)

L

ooking for a quick spring getaway without crossing a border? Head north up one of the most beautiful highways in the world and prepare to indulge all the senses.

From the fresh pine scent that wafts through the air to delectable eats, sublime spa days and those dazzling mountain vistas that feel like a movie set, you’ll marvel more than once at this charming escape in our own backyard.

Once strictly a winter ski resort, Whistler now caters to all four seasons and there’s no better time to visit than spring and summer.

The forests are lush, the lakes are glistening in the sunshine, there’s a wide variety of fun and adventurous activities and accommodation is cheaper than the pricey winter months. My advice? Just go!

No drive up the Sea-to-Sky Highway is complete without a stop at the cozy Galileo Coffee Company (173 Hwy 99) in Britannia Beach. With excellent java they roast themselves, breakfast wraps, hearty sandwiches and homemade cookies, it’s the ideal spot to fuel up for the rest of the journey. There are

12 Spring 2017 • INDULGE

By Vicki Brydon a few tables inside, but if the weather’s nice, choose the picnic tables outside to gaze at the towering peaks hugging the ocean waters of Howe Sound across the highway.

Finding accommodation in Whistler is easy.

There are myriad hotel rooms, bed & breakfasts, private condo rentals and Airbnb options at

a variety of price points. Tourism Whistler’s website (www.whistler.com) is a good place to start and www.hotels.com has deals throughout the year. My favourite place to stay is the small, privately owned Sundial Boutique Hotel (www.sundialhotel.com) right in Whistler Village. The location, at the base of Whistler Mountain, couldn’t be better. It’s surrounded by restaurants, shops and cafés, and the Whistler Village Gondola is right at your doorstep.

The best part? The Sundial is the only hotel in Whistler Village that offers suites with outdoor private hot tubs (some condos also offer this perk).

After a day exploring, sinking into your own tub while counting the stars is the ultimate in relaxation. You’ll pay more for this luxury, but in my opinion, it’s worth it.

Go explore You can try out a variety of different outdoor activities in Whistler, from canoeing to horseback riding. (Tourism Whistler, Mike Crane photo)

Speaking of exploring, no matter what your level of physical fitness is, there is an activity for you. Biking, hiking, sightseeing, bear viewing, arts and culture, golf, beachcombing, ATV tours, canoeing and horseback riding are

just a few on offer.

A couple of must-do activities in my books, one adventurous and one relaxing, are ziplining with Ziptrek Ecotours (www. ziptrek.com) and spending a few hours at the Scandinave Spa (www.scandinave.com).

Ziplining sounds scarier than it is and the folks at Ziptrek are true professionals.

Anyone over the age of seven can zip, and there are a few tours to choose from depending on your comfort with heights and desire for an adrenaline rush.

Each tour includes interpretive information about the old-growth forest surrounding you and the guides are well-versed in the ecology of the area.

You’ll traverse canyons, walk along boardwalks and suspension bridges, climb suspended stairways and fly through the trees. Trust me when I say that you won’t be able to wipe the smile off your face.

On the opposite spectrum of activity level is the peace and tranquility of the Scandinave Spa. Modelled after the hot and cold baths popular in Scandinavia, this is hydrotherapy at its best. Alternating hot and cold treatments, you’ll sit in saunas and eucalyptus steam rooms, plunge into cold pools and melt in hot baths. In between, you’ll relax on outdoor hammocks and Adirondack chairs while warming your toes next to a fire pit, or lounge on indoor benches and recliners, all designed

Whistler literally has so much to offer that you can have a different experience every visit and every season.

therapy and combining a massage with the baths is beyond decadent.

Time to dine in

The great staff at Ziptrek will allow you to really cut loose. (Contributed photo) to quiet the mind.

Did I mention there is also complete silence? The entire spa is silent except for the change rooms and the café. The only sounds you’ll hear are the splashing of waterfalls, the chirping of birds or the wind in the trees. The Scandinave team takes this rule seriously and will gently remind you if you forget, so you’ll quickly master some hand signals to your partner or friends.

You can easily spend hours here doing the hot-and-cold circuit a few times over and there is no time limit on your $60 day pass.

The café serves yummy light meals like soup, salads and wraps, so if you get hungry, head inside the lodge to refuel and catch up with your friends. Scandinave also offers massage

After a thrilling day of ziplining or unwinding at the spa, it’s time for dinner and Whistler does not disappoint. The restaurants easily rival Vancouver with nearly every cuisine represented – you really can’t go wrong with any choice.

Aprés is almost an activity in itself and, starting around 3 p.m., bars and restaurants start to fill with happy patrons excited from their day.

Spring and summer means open patios and the Village will be lively with chatter and camaraderie. Find a seat, order a drink and take it all in. I highly recommend Caramba! for their legendary Happy Hour with $6 tapas and the best sangria (try the rosé!) in Whistler.

When it comes to breakfast, Elements in the Summit Lodge can’t be beat.

This tapas restaurant serves innovative and seasonal specialties like baked frittatas and their signature smoothie shooters along with a variety of benedicts including Haida Gwaii Dungeness crab and Montreal smoked meat.

For a coffee fix and baked treats, head to Purebread bakery next to Olympic Plaza. The caramelized banana brownies and pudgie pies (among others!) are over-the-top delicious.

Unfortunately for your waistline, you’ll start finding reasons to swing by this bake shop throughout your stay.

Whistler literally has so much to offer that you can have a different experience every visit and every season.

As a non-skier, I think spring and summer are the best times for a getaway; the roads are clear, the weather is warm, the days are long and there is always an open-air patio with your name on it.

Just leave some sangria for me.

INDULGE • Spring 2017 13

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150

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Join us on Friday, March 24 from 1pm to 3 pm

It’s no secret that Canada is marking a major milestone this year – its 150th birthday.

For those looking to get in on the celebrations, there are festivals, concerts, entertainment, exhibits and more planned throughout the year in communities from coast to coast.

But there’s no need to travel far to join the party. Here’s a roundup of just a few of the birthday-inspired happenings:

for a

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Specialist Joey Feinstein presenting spring fashion looks and trends at 1 pm or 3 pm

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In addition to ‘Canada 150’ zones showcasing Surrey history at events throughout the year – city officials have three big-name performers lined up to help celebrate: Hedley, Shawn Hook and Nelly Furtado.

Hedley, from Abbotsford, will headline Surrey’s Canada Day festival July 1 at the Bill Reid Millennium Amphitheatre in Cloverdale.

Hook, a Nelson native who has three albums and five chart singles, will highlight the April 22 Party for the Planet. And Furtado, who has sold more than 40 million records, will perform at the July 22 Fusion Festival.

As well, Dominion Days (July 1-2) at Historic Stewart Farm in South Surrey will take the celebration back in time to the turn of the century, with festivities that include historic “re-enactors,” live music and entertainment.

Concerts and entertainment are free to the public. For details, visit www.surrey.ca

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Events in White Rock this year are celebrating two big anniversaries: Canada’s 150th birthday, and the 60th anniversary of White Rock becoming an independent city (April 15, 1957).

An Aug. 16 extravaganza is to combine festivities for Canada’s birthday with a show highlighted by the Canadian Snowbirds aeronautic demonstration team.

The flyover is to dovetail with a familyoriented festival along the waterfront that will include entertainment stages, a well-known Canadian headliner and fireworks.

Leading up to the extravaganza will be the city’s traditional Canada Day by the Bay event, as well as its annual Sea Festival, held on the August long weekend.

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INDULGE • SPRING 2017 15

Bringing home

the farm

Chef Marcus Von Albrecht comes full-circle with his focus on local ingredients

C

Story by Jason McRobbie • photos by Rob Newell

hef Marcus Von Albrecht has had a head for the industry and his hands in the earth from childhood.

From running an imaginary restaurant at age four, to leasing acreage from his father and a potato-planting machine from the local Hutterite community at age 11 to grow and peel for a local hamburger joint – he has come a long way and, poetically, full-circle.

These days, the local farmers pull up to the loading bay of MAVA Foods Ltd., the production kitchen where Von Albrecht and his culinary brigade of nine full-time and 14 part-time employees serve up fresh, healthy and local meals for both the Meals on Wheels

16 Spring 2017 • INDULGE

and Mavalicious Kids Eat programs – along with private-label meal lines for BC Ferries, IGA Marketplace, Fairway Markets, 7-Eleven and WestJet. Servicing 1,040 seniors daily and reaching some 8,000 kids a week with a product line of more than 100 farm-fresh dishes and growing, for Von Albrecht there is no better business to be found.

“When we opened MAVA Foods in 2007, the ethos was the same as today – good food that is affordable and accessible. The business is just better because people know a bit more about real food,” says Von Albrecht with a grin. “Real food made with farm-fresh local ingredients

makes all the difference. The goal has always been to make a difference and give back: support local growers, serve the elderly, help the kids – and focus on a good, growing market. They’re living longer and happier lives and that’s great.”

The entrée line is inspiring and accessible, ranging from scrambled eggs and french toast, omelettes and hash browns for breakfast to hardier fare such as Alberta beef stew and a classic turkey dinner with stuffing and roasted beets from Hazelmere Organics Farm for dinner. A full range of vegetarian dishes, as well as a gluten-free line, and an edible ethos driven by local ingredients throughout, has proven nearly as popular as the sliders, sushi

Beet Salad with Ahi Tuna 3

large golden beets, peeled, cooked whole

3

large red beets, peeled, cooked whole

1

cup goat cheese

1/3

cup whole milk

1 tsp.

herbs de Provence

pinch

red sea salt

200 g

ahi tuna

Nori, horseradish, balsamic reduction (optional) Cook beets in boiling water for 10 minutes or until tender and a toothpick inserts easily. Cool in cold water. Once cool, cut in 1/4” slices and into uniform rectangular slices. In a bowl, mix cheese, milk, herbs and salt together until a smooth, spreadable paste is formed.

Spread mixture in between each layer of beet until you have five beets high. Slice ahi on a bias to match the size of your beet slices. Place ahi on top; you can take a slice of nori and wrap a strip around the centre. Garnish with horse radish and splashes of balsamic reduction.

and pizza come lunch time.

Holding an equally spirited approach towards the beverage side of the equation, under the banner of Von Albrecht and Associates, he has crafted the XFour Vodka line, including a blueberry vodka showcasing the Delta-based Bremner Family Farm’s best, as well as pucker-worthy pair of Percy’s OldFashioned Lemonades. The latter is named and based upon his great-grandfather’s summertime favourite, and in 2016, was awarded Best New Cooler in North America at the SIPS International Spirit Competition.

For the farmers, the focus on local and the sheer volume of ingredients Richmond-based MAVA Foods puts to use, to say nothing of his advocacy, has been both a blessing and good business.

“What Marcus is doing here is good and necessary, making good food, real food, available in this format,” explains Naty King, owner of Hazelmere Organic Farm, on a visit earlier in the week, dropping off beets and premier Fraser Valley potatoes by the armful.

“People are more educated because of people like Marcus, explaining organic, serving local.”

For Von Albrecht, the feeling is more than mutual when it comes to the role of the farmer in the pursuit of his passions.

“I would not be in business today without them,” he explains.

“And realistically, it was because of them that I got involved with the BC Chefs Association over 25 years ago – to build those bridges to our farms, and get the chefs young and old out to meet the farmers.

Fraser Valley Duck Breast & Sunchoke Tortellini with Organic Tomato Sauce 3

duck breasts

500 g

sunchokes

2.5

tbsp. cream

3

medium shallots

8

large organic tomatoes, peeled, cut up

Hazelmere Organic Farm owner Naty King.

(Jason McRobbie photo) “Look at where we are and all we have, either on our doorstep or just across the Rockies with the beef of Alberta. It’s a chef’s dream. If you can’t make good food in B.C. with all of the amenities, you shouldn’t be in cooking,” says Albrecht. “As for home cooks, local ingredients are great and require the least amount of fuss for maximum flavour and health.”

continued Creating these triple-win scenarios is the hallmark of a chef who has spends as much time working on behalf of local ingredients on a global level as with them in his Richmond kitchen. It is also a distinguishing characteristic of the community of chefs whose company he keeps.

“We have a passion for putting a smile on people’s faces,” he says simply.

Those smiles can be found around the world, but most genuinely on the faces of those who know his efforts best. Whether attending trade shows locally or leading trade missions globally, his promotion of local and pursuit of fresh markets have created uniquely edible economies for ever-greater numbers of local growers and suppliers. As past-president and chair of the BC Chefs Association and Junior Chapter of the Canadian Culinary Federation, he has played an active role in developing talent, standards and excellence in equal measure.

“Inspiration is easy. Doing something with it is the trick,” says Von Albrecht, when turning his attention to the emergent spring and its bounty of bellwethers for the summer to come. “All those baby vegetables are coming, asparagus, early strawberries – they’re on the grow. The crops might be a bit later this year, so we might see a lot of local crop mature at once. Get ready for good eats.”

Taking the wisdom of farm fresh into the freezer section for households and cooks across B.C. has been the next logical step for some time, and Von Albrecht plans to have the full line of meals available for online ordering at mavafoods.com by late spring.

INDULGE • Spring 2017 17

1/2

medium onion, diced fine

2 cloves

garlic

1/2 cup

sharp cheddar, grated

6 sheets

fresh lasagna pasta

8 spears

asparagus

1

egg, beaten and used for coating pasta

1/2 cup

XFour Bremners blueberry vodka

to taste

black sea salt, pepper

4 tbsp.

olive oil

525 g

organic tomato puree

Bring a small pot of water to boil and season with a pinch of salt and a splash of olive oil. Place sunchokes into boiling water and boil for 10 minutes or until soft.

Remove, cool and peel. Place sunchokes into a food processor, add cream, salt-andpepper mix until smooth.

Add grated sharp cheddar, mix and set aside. Take fresh lasagna sheets and cut with a round cookie cutter. Place 1 tsp. of sunshoke mixture onto one half of the circlecut pasta. Using a pastry brush, coat the outside strip of the pasta with the egg wash, fold over the pasta and press shut, making

a half-moon shape. Brush again with egg wash, pull the two tips together and make a circle shape again, and set aside.

In a sauce pan, place olive oil and sauté onion and garlic. Add the cup of tomatoes and can of tomatoes, cook at high heat for five minutes.

Add fresh basil, salt and pepper to taste, reduce heat and simmer for eight minutes.

Season duck breast with olive oil, salt and pepper. In a frying pan under high heat, place the fat side of the breast down to cook.

Sear until brown and flip over – you are only searing the breast and will finish the cooking in the oven.

Once completed, remove breasts from frying pan and add XFour Bremners blueberry vodka to deglaze the pan.

Continue to cook until the liquid is 50 per cent reduced- remove from heat and set aside. Place the duck breast on a cooking sheet in a 425F over for eight minutes.

Peel asparagus spears, put into boiling water for two minutes, remove, coat with olive oil, black sea salt. Peel baby onions and place in frying pan with olive oil. Cook until toasted and then flip. Season with rock salt. Bring water to boil in a pot, add splash of salt and olive oil.

Add sunchoke pasta and cook for 8 minutes. Remove from boiling water, place in a bowl with a splash of olive oil and coat pasta. Set aside.

To plate, place a small amount of tomato sauce on the plate, place tortellini on top of it, garnish with grates of fresh parmesan.

Cut duck breast on a bias, arrange on plate and drizzle blueberry sauce over.

Arrange vegetables on plate – serve immediately.

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Putting Relationships Back into Money Management

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with the Timms & Engen Wealth Management Group

or close to 30 years, John Timms and Eden Engen have been managing the wealth of their clients in this community.

With such a long history in White Rock and South Surrey, the Timms & Engen Wealth Management Group knows a thing or two about building relationships. Their motto – “family comes first” – is a testament to their commitment to their customers and their connection to their community. In fact, they have third and fourth generation clients whose families have grown (and grown up!) over the years and John and Eden have been with them every step of the way.

Bank and have participated in the Ride2Survive for the Canadian Cancer Society; the team also recently held a fundraiser for Peace Arch Hospital’s new emergency department slated to open in 2020. how many referrals were coming in to the office, a fact that thrilled the team (and still does to this day) and made them proud of the work they were doing.

From estate and portfolio management to insurance and tax returns, John and Eden take a holistic approach to their clients’ financial needs.

From an investing standpoint, John and Eden put their own money when their mouth is.

“Every client is truly a friend,” John says.

“We look at the whole picture of someone’s financial life – savings, retirement, investments, insurance and children. Every family is unique and we are not a cookie cutter organization.”

“As advisers, we buy the same stocks and ETFs that we recommend to our clients,” John says. “Our work is a collaboration of heart, enthusiasm, skill and late nights of continued education. We take their business personally.”

“When it comes to financial planning, one size does not fit all,” Eden adds. “Our expertise is creating custom portfolios designed to support our clients in living a life they feel passionate about by strategically helping them to accomplish their financial goals.”

This winning collaboration along with a genuine compassion for their clients, their community and their craft is what sets the Timms & Engen Wealth Management Group apart. They are one of the original financial planning offices on the Peninsula and just like that bar in Boston where everyone knows your name, you’ll feel right at home.

Chances are you’re one of the family already anyway! Just drop by and check the forest of family trees.

A passion for life is something this small but mighty team of seven takes to heart.

“We know what we are doing and we are obsessed with doing it well,” John says. “You could say the success and well-being of our clients is what our passion is. We have an uncompromising belief in their satisfaction.”

The Timms & Engen Wealth Management Group also take their community to heart, finding ways to give back as often as they can. They are regular contributors to the Sources Food

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In the early days before information database programs were widely available, John and Eden created family trees for each of their clients, using branches for each family member and how they were connected to the original client. This exercise demonstrated

“What is important to our clients is what is important to us,” Eden says. “Our families live here too. We support what they support. Our sense of community is absolute, and that includes giving back to programs and services that affect us all.”

107-15252 32nd Avenue, Surrey, BC V3Z 0R7 | T 604-599-4585 | www.timmsengen.com INDULGE • SPRING 2017 19

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Alasdair MacDonald (left) and Vic Bentley with one of two Sopwith Pup replicas at the Langley Airport.

Dream takes

wing T

here’s a story that 100 years ago, when B.C.-born air ace Joe Fall was serving on the Western Front during the First World War, his comrades gave him a hard time about the girls’ names emblazoned on the sides of his aircraft.

On one side of the Sopwith Scout (a type popularly known as the ‘Pup’) appeared the name Betty, while on the other side was painted Phyllis.

While his friends joshed the Royal Naval Air Service pilot (who finished the war with 36 confirmed victories) about being a dark horse and a ladies’ man, the truth was a lot simpler – the plane bore the name of his two sisters for luck in battle.

These days a replica of Fall’s sisterly fighter plane has a different set of squires – among them Peninsula retirees Alasdair MacDonald of White Rock and Vic Bentley of Surrey.

They’re among a crew of more than 30 staff and volunteers at the Canadian Museum of Flight at Langley Airport who built her and a twin – Happy – with the help of Royal Canadian Air Cadets, to participate in

Canadian Museum of Flight volunteers recreate classic warbirds for 100year commemoration of the Battle of Vimy Ridge Story and photos by Alex Browne

the Vimy Flight.

The overflight of the Vimy Memorial in France on April 9 commemorates the 100th anniversary of Canada’s nation-defining victory at the Battle of Vimy Ridge.

The Vimy Flight (with funding from Heritage Canada and videoproducer Sound Ventures) has been spearheaded by the museum’s treasurer Alan Snowie, who will lead a group of four replica Nieuport 11s and an SE5A (contemporary types flown by Canadian pilots in the Royal Flying Corps and the RNAS) in the flypast.

The aircraft are being shipped to France by the RCAF – a strong supporter of the project – while Air Canada has stepped up to provide transportation for the ground crew and the pool of 11 pilots.

Sadly, a deadline crunch for completing the Pups, compounded by early problems with locating adequate engines (the crew had to improvise with borrowed Lycoming four-cylinder motors of proven reliability), have meant that neither Betty/Phyllis nor Happy have accumulated sufficient

continued

INDULGE • Spring 2017 21

An SE5A replica and the second Sopwith Pup are dismantled for shipping to CFB Comox. Below, Alasdair MacDonald tests a wheel-brake mounting he built. flying hours to be cleared for participation in the flypast.

But they will be there in a static display for visitors to the memorial, along with most of the volunteer team – and with Fall’s original flying helmet and gloves, donated to the museum by his son.

And when the group returns to Halifax, N.S., they’ll work their way across Canada, appearing in a number of Vimy Flight events throughout the summer, and it’s expected that both Betty/ Phyllis and Happy will be cleared for flight by then.

When the planes are back in Langley in the fall, they’ll be part of the museum’s permanent collection, along with the SE5A and a static Sopwith Camel replica – exponentially increasing the museum’s representation of First World War types.

The replica Pups, while classified as ultralights, are actually full-scale, unlike the other 7/8th-scale planes in the flypast. They’re kits, made by Airdrome Aeroplanes of Holden, Mo. – which specializes in First World War aircraft flown by both the Allies and the Central Powers.

The planes resemble the external look of the originals, but the internal framework are made with modern materials and construction techniques.

“They come in a huge box of tubes and pipes,” said the Scots-born MacDonald, who was one of four museum volunteers who travelled to Holden to receive first-hand advice on constructing the replicas.

22 Spring 2017 • INDULGE

“You have to make parts,” he said, adding that improvising solutions and making constant modifications are all part of the process.

One of his most recent jobs, just prior to the crew packing the planes up for transportation to CFB Comox, was creating custom mountings for wheel brakes for the planes – not part of the equipment of the original Pups.

“It was a consensus that it would be a good thing,” MacDonald said.

Both marvelled at the synthetic fabric material now used to cover the wings and fuselage – in place of the Irish linen used on the original aircraft.

“You have to heat it,” MacDonald said. “You use irons and it shrinks as tight as a drum. You wouldn’t think that something that you just cut out could look that good.”

“All the women who thought their husbands couldn’t iron anything would have been amazed to see us,” Bentley said, noting that

even with modern materials “it’s still basically 100-year-old technology.”

While both Peninsula men are longterm museum volunteers, neither had any comparable experience before the Pup project, which began in 2015.

MacDonald, who’s father was a tail-gunner in the RAF in the Second World War, spent his career as an engineer with the government Department of Scientific and Industrial Research in the United Kingdom, while Bentley retired from a career in aircraft maintenance, mostly with Canadian Airlines.

“While I’ve been maintaining the museum’s aircraft for a long time, I’ve never built one before,” Bentley said. “It was a huge project and big learning curve.”

After all the hard work, nothing dims the thrill of seeing the aircraft in the air.

When Snowie took a first flight in the Betty/ Phyllis (“he called it his first session of puppy training,” museum communications director Bernada Bilic chuckled) MacDonald was away from the museum, and he only found out because someone texted him.

“They said ‘it’s flying,’” MacDonals recalled. “I texted back, ‘of course it’s flying, I bloody built it!’”

Bentley recalls his first view of the Pup in the air.

“It was a beautiful, smooth flight – like you’d dream of, but we were almost too scared to dream of.”

For more information on the Pup project and the Vimy Flight, visit canadianflight.org

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8040618 24 SPRING 2017 • INDULGE