Special Features - West Shore LIFE+STYLE

West Shore

+ LIFE STYLE

M O D E R N L I V I N G : C O L W O O D | H I G H L A N D S | L A N G F O R D | M E T C H O S I N | V I E W R O YA L | S O O K E

SUMMER 2018

INSIDE › › › ›

PEOPLE HOMES FOOD DESIGN

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TABLE OF CONTENTS SUMMER 2018

13

22

18

34

30

10 6 7 9 10 13 18

4

Our Contributors Publisher’s Note Natural Wonders Life+Style: Kate Wells Mountaintop Magic At Home with Shirley Lang

/ SUMMER 2018

26

22 26 30 34 37 38

Bigger Fish to Fry Taste of the Sun Riding in Classic Car Heaven A Wonderful Wild Adventure For the Love of Dogs Meet the Advertisers

WEST SHORE LIFE + STYLE OUR TEAM

CREATIVE DIRECTOR Lily Chan

GROUP PUBLISHER Penny Sakamoto 250.480.3204 PUBLISHER + ADVERTISING INQUIRIES Michelle Cabana michelle.cabana@goldstreamgazette.com 250.478.9552 EDITOR Susan Lundy lundys@shaw.ca

WS LIFE + STYLE CREATIVE & DESIGN Lorianne Koch PHOTOGRAPHERS Don Denton, Lia Crowe CREATIVE SERVICES Michelle Gjerde Meghan Grimwood

ADVERTISING Karri Rolofs karri.rolofs@goldstreamgazette.com 250.478.9552 Joan Stiebel joan.stiebel@goldstreamgazette.com 250.478.9552

West Shore

LIFE+STYLE

M O D E R N L I V I N G : c o l w o o d | h i g h l a n d s | l a n g f o r d | m e t c h o s i n | v i e w r o ya l | s o o K e

SUMMER 2018

on our cover INSIDE › PEoPLE › homEs › Food › dEsIgn

DISTRIBUTION Julia Henshaw 250.478.9552

Metchosin resident Kate Wells with her horse Ernie.

Photo by Lia Crowe

ASSOCIATE EDITOR Lia Crowe

WS Life + Style magazine is published four times a year by Black Press.

of WS Life + Style magazine are protected by copyright, including the designed

205-774 Goldstream Avenue Victoria, British Columbia PH 250.478.9552

advertising. Reproduction is prohibited without written consent of the publisher.

www.goldstreamgazette.com

The points of view or opinions expressed herein are those of the authors and do not necessarily reflect the views of the publisher of WS Life + Style. The contents

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The Westshore Real Estate Specialist

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OUR CONTRIBUTORS SUMMER.2018

LIA CROWE

DON DENTON

Lia spent years in the fashion industry, and now works on the editorial side of lifestyle magazines.

Don is the Photo Supervisor for Black Press, Greater Victoria.

HEIDI FINK

CHELSEA FORMAN

Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

Chelsea is a lifestyle writer, who write sstories about people and places around the world.

JANICE JEFFERSON

SEAN MCINTYRE

Camosun

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Are You Prepared?

Janice is an interior designer who creates well-functioning spaces with a mix of playfulness and refinement.

Sean McIntyre is a freelance writer who enjoys life with his wife, Natsuko, and their dog, Goma.

Take our End of Life Planning Quiz and find out.

Your final arrangements require many decisions.

See what’s involved and how prepared you are.

Hatleymemorial.ca/areyouready

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DARCY NYBO

HANS TAMMEMAGI

Darcy is a freelance writer, author, book editor and publisher, and a writing instructor.

Hans writes articles and books about travel, environment, First Nations and odd, quirky things.

PUBLISHER’S NOTE MICHELLE CABANA

O

UR SUMMER IS SPEEDING BY, SOME DAYS I’M AFRAID IF I BLINK IT’LL BE LABOUR DAY. The West Shore is

transforming and growing almost as quickly and we want to get you as excited as we are as the West Shore becomes our not-so-small community. The Belmont Market development is well on the way and new foodie hubs are opening. We’ve got many family friendly developments underway but we still have the architectural and landscape diversity on the West Shore that allows us to find a home high on a mountaintop and off the grid in Metchosin (page 13).

Enjoy our summer edition of West Shore Life + Style as we showcase great stories such as ‘Natural Wonders’ for your home (page 9), take you on a Moroccan inspired picnic (page 26) and go for a drive in an exotic sports car (page 30).

Our annual Best of the West Shore is now live and by voting for your favourite places in the West Shore you could win $200 in gift cards courtesy of your local West Shore business community (vote online goldstreamgazette.com/contests).

Watch for our October edition for full results. WS

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WS INSIDER [the life + style of …]

WITH KATE WELLS DIRECTOR OF OPERATIONS, DRIVEWISE

by LIA CROWE

“I like the sense of community in Metchosin and the rural setting.”

W

ITH A 16 YEAR OLD DAUGHTER WHO’S EAGER TO START DRIVING, it was serendipitous that I was about

to interview long time Metchosin resident Kate Wells whose life has revolved around driving education. Kate’s parents owned Young Drivers of Canada for over 35 years, switching over to the Drive Wise brand eight years ago. Kate started working part time for the company at age 16 and full time as soon as she graduated.

“It’s all I’ve ever known,” Kate says as we settle in to chat. “I grew up with this industry in my blood.”

I start picking her brain for any tips for parents of new drivers and am met with a deep well of passion for the industry of drivers education and road safety. But as our conversation meanders to more about her, I find that the passion is rooted in running a business.

“It’s exciting when you can actually steer your company in the direction you want to go. My dad is a huge role model for me. I’ve learned everything about the business from him. My parents are still involved; my dad jokes that he might retire at 80. He just loves it and remains one of our best instructors. Being handson as owners is huge for us. Our company is very personable, I know the people who teach our courses, which goes along with our dedication to customer service.”

Asked what part of running the business gets her fired up, Kate says, “I think it’s the controversial part of my job — I like to live in that danger zone. I never step over the line but I push it. Like taking on the government for a bad move. My dad taught me that in this industry you have to pick your battles but never burn bridges.”

Beyond her business persona, Kate is also a mother of three boys — “And that’s why I own a horse,” she laughs.

“I grew up riding but when I got married and had kids I

stopped and didn’t ride for 20 years. Two years ago I got back into it when I bought my horse, Ernie. The best lesson I’ve learned since the age of 40 is to not feel guilty about spending time on yourself. It’s been a struggle, but I think we have to honour that for our own needs too.”

Asked why riding is such an outlet for her, she says, “When I ride it takes 100 per cent of my focus. My mind does not shut off ever. At night I’m constantly thinking about what needs to be done, but when I’m riding my mind can only be focussed on that. When I’m cantering up to a jump, I can’t be thinking about work, I have to be focussed on that jump.”

Soon our conversation moves to style and fashion as Kate talks about her obsession for all the beautiful riding gear she wears for the sport, explaining that her day-to-day fashion is really secondary to her riding gear. “I really have two “uniforms”. First, is my every day, business casual work wear which consists of summer dresses, jeans and t-shirts, sandals or flip flops. Second is my Equestrian wardrobe which I absolutely LOVE! Italian riding boots, beautiful breeches and shirts and sweaters to match. I always want the top boots and breeches.”

Asked what is her beauty secret? “Now here’s a good question, Kate’s beauty secret? Well it involves having fun, showing my true self and being natural. I am just who I am, nothing fancy, just me! I feel beauty is best seen near the ocean and at the barn!”

To her, good style is also about fun: “I may not be the most stylish person in the world, but I’m always having fun. If I could pass one thing on to my boys it would be that. To be free spirited and enjoy what you’re doing in life. It’s not all about money; you have to go to that job every day. You also have to be able to live with yourself and be happy with who you are and the choices you’ve made.” WS

Kate’s equestrian style:

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Back row - Toni Lachance, Lenora Perry, Amanda Strobl, Aya Ito, Ramona Parry Front row - Janice Strand, Lisa Adams

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/ SUMMER 2018

WS INSIDER [ smart spaces]

Mountaintop

magic Off-grid living in Metchosin

by CHELSEA FORMAN photos JEROME PEACOCK

/ SUMMER 2018

13

NE OF THE WEST SHORE’S MANY ENDEARING QUALITIES IS ITS EASE OF ACCESS TO EXTRAORDINARY PLACES.

The rustic-elegant entranceway and staircase (right) at the Camas Mountain home.

It’s early Sunday morning and I am cutting the curve on Sooke Road through Metchosin. As far back as I can remember, I’ve been drawn to this area’s wilderness, and a subtle hush washes over me. I take a sharp turn and soon I’m bumping along an inconspicuous gravel road that has me feeling like I’m in the outback, headed into the great unknown.

Parking my car at the bottom of a long driveway that slices through the side of a mountain, I hop out and begin the trek up to Catherine and Lorne’s mountaintop home.

The custom built home was designed by renowned architect Nigel Banks on a 28-acre view property. Perched atop Camas Mountain, the house is surrounded by unspoiled nature and 180-degree views of the Olympic Mountain range, Strait of Juan de Fuca and Sooke Harbour basin.

Arriving at the top of the long driveway, and the simultaneous vista of Camas Mountain, I catch my first glimpse of Lorne and Catherine’s off-grid home. It sprawls seamlessly across the natural landscape of the mountain’s peak, making it difficult to determine where the land ends and the home begins. The house is cedarsided, blending in with its wooded surroundings, and five decks reach from different angles of its three stories and expansive, floor-to-ceiling windows.

As Catherine and Lorne welcome me into the home, I’m immediately struck by the main level floors — heated concrete, exposed aggregate and slate — which enhance the house’s rustic elegance.

We make our way into the living room and sit between a wood burning fireplace and enormous windows framing a picturesque view of the Sooke Basin some three kilometres away.

As Lorne explains, the windows are doublepaned, low E glass with a metal coating that is transparent to regular light but reflects infrared light back into the house, keeping it warm.

“Back in 1972, I found a tiny, one-inch ad in the classifieds section of the newspaper saying there were 40 acres of land for sale out here. At that time it was an antenna site for the Sooke Cable Company, but they were picking up a bounce image, so they had to move to a neighbouring mountain range,” Lorne explains.

“After we bought the land, we built a little cabin

and we used to come up on the weekends and camp out.”

Once the couple’s children were old enough to leave their home in Victoria, they started talking about building their dream home on the mountain range.

“We came out almost every weekend and thought about where we would like to build a house,” Catherine says. “Two things inspired the home’s design. First, we both really like [architects] Arthur Erikson and Frank Loyd Wright. The other thing is that we love being here and the views. We wanted a house where the transition from outside to inside was almost invisible. Where we would feel like we were actually outside, yet protected from the elements.”

The homeowners broke ground on the site in 1992 and moved in a year later. Taking into consideration the remoteness of the site, they opted to build the home as self-sufficient as possible. In addition to the wood burning fireplace, which heats the water and floors, they installed solar panels for additional independent heat.

“We were trying to decide when we built whether to put in power poles or to be more self-sufficient and independent.

The cost was comparable to put in power poles or solar panels. If we went with an electric company, we would be the very last people to get power back in an outage and 25 years ago the power went out quite regularly,” says Catherine, adding that the house was somewhat of a

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We move from the living room, through the dining room and out onto the house’s largest balcony. The morning is clear and bright and I admire views of Port Angeles and the Olympic Mountains over the Strait of Juan de Fuca. A flurry of activity has me turning back towards the house where several dozen hummingbirds are enjoying a mid-morning drink.

“We have been going through three litres of hummingbird feed a day. One of our feeders is calibrated … and it says that from what they are consuming there are about 300 birds,” Lorne says with a smile.

Back inside, we walk under spectacular, compressed-wood beams and tour the remainder of the main living space, which features the kitchen, a guest bedroom and Lorne and Catherine’s home offices. Eight skylights throughout the house wash it in natural light.

“We decided where to orientate the house based on what views we had. I really like the valley view so we designed my office on this side of the house,” Catherine says.

Before they hired an architect, Lorne made a contour map of the mountain out of foam board.

“We figured out from the contour map what we wanted our house to do for us — such as the indoor-outdoor feel with lots of windows. We called Nigel Banks who came to look at the property and talk to us. He faxed us a sketch later that day — it was exactly what we wanted,” says Catherine.

They then built a foam board model of the house from the architectural plans, so they could determine exactly how they wanted it situated.

We wanted a house where the transition from outside to inside was almost invisible. Where we would feel like we were actually outside, yet protected from the elements.

The upper level has two balconies and the master suite, which includes a gorgeous master bath and walk-in closet, all showcasing the home’s staggering views.

We make our way to the bottom floor and out the garage onto the property.

Lorne leads us through the woods, by a natural pond and over a crescent of grass, which Catherine tells me is flooded with wildflowers, including at least five species of orchids in the spring. We arrive at the old antenna site, which has a line of sight to Seattle and Vancouver.

The wind blows and carries with it a wonderful power you only get when you’re high above the world on top of a mountain. It’s a feeling that reminds you, you are indeed in the hands of the great wild. I feel far removed from my life in that moment and I’m all too soon walking down the long driveway, back to my car. I begin the quick drive home, feeling oddly rejuvenated from my brief getaway to Catherine and Lorne’s magical hideaway on Camas Mountain. WS

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WS INSIDER [ at home with … ]

Shirley Lang Culinary explorer and chef extraordinaire

by HANS TAMMEMAGI photos DON DENTON

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Venison appetizer.

A

N EXQUISITE WHITE PLATE, HOLDING A DEVILLED EGG OF CHIPOTLE-INFUSED CRAB DECORATED WITH TWO SMALL WILD FLOWERS, IS PLACED BEFORE ME. Beside it, a white

spoon contains delicate black caviar, sitting on a sprout of cedar. A candelabra glows on the table. I can’t possibly disturb such an artistic presentation! My resistance breaks, however, and I take a little bite. It is heavenly.

Sipping a sparkling La’p Cheet rosé from Kelowna’s Indigenous World Winery, I brace myself, for this is just the first of a six-course feast with paired wines.

Slowly and with great pleasure I spend the next hours savouring Chef Shirley Lang’s Table Luncheon. Venison pâté with juniper berry and port mousse in a cremini mushroom is next. Then comes smoked sablefish with miso and wild-wood sorrel oil on Moroccan-scented kabocha squash

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Chef Shirley Lang serves prawns and red and yellow cherry tomatoes marinated in Wild Wood Sorrel Oil on arugula; and micro green salad with a hint of Wild Oregon Grape Vinaigrette with wild flowers and a venison appetizer.

with portobello mushroom and wild sea asparagus. The dishes are beautifully presented, a feast for the eyes as well as the palate. It is one of the best meals I’ve ever had.

Are my friends and I in a high-end gourmet restaurant? No, we’re in Langford at the home of Chef Shirley Lang. She stands in the kitchen, her black hair contrasting an elegant, red chef’s jacket, with the next course arrayed before her.

Dining at Chef Shirley’s home, I realize, is far more comfortable than at a high-end restaurant. The atmosphere is relaxed and there are no extraneous noises, no crowding or desperately flagging the wait staff.

Everything moves smoothly.

Often the greatest treasures are hidden right before you, if you only look. Chef Shirley and her companies, Kitchens of Distinction and Spirit Culinary Excursions, are such gems.

A Cree woman, her early life was spent in the prairies before she moved to Toronto and established several hair salons and a talent agency. She was successful, working with music stars such as the Nylons, Colin James, Doug & the Slugs and many, many more.

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/ SUMMER 2018

The kitchen is the peaceful and meditative place that allows me to share my creativity, my gifts and my passion for global cuisine and everything associated with it.

In 1996, she moved to British Columbia, first to Vancouver and then to Victoria, where she started to put down her culinary roots and show her gastronomic talent. She also maintained her Indigenous heritage by working in the Native justice system.

But cooking was in her blood.

“No matter what path I took, the kitchen was the space that fed my soul, that calmed my world,” she says. “The kitchen is the peaceful and meditative place that allows me to share my creativity, my gifts and my passion for global cuisine and everything associated with it.”

Chef Shirley was raised with an inherent respect for Indigenous ways and the power of the earth’s abundance. She has a passion for fresh, local food, especially if it is foraged, and she loves spices because she feels they touch the soul.

She prepares dishes which are rooted not only in Aboriginal traditions but also in the styles of Morocco, Spain, Turkey, Lebanon and India.

In explaining her cooking philosophy, she says, “I like to go rustic but elegant, blending old with new. I’m not pretentious.

You won’t find art nouveau on my plates.”

Through Kitchens of Distinction, Chef Shirley prepares gourmet meals that can be enjoyed at her home, the client’s home or at other venues. She also caters for functions. Best of all, her company, Spirit Culinary Excursions, organizes tantalizing tours that are tailor-made to suit a client’s tastes. The title Culinary Explorer suits her well.

My friends and I are on an Indigenous-themed tour. Our first stop on a deserted rocky beach west of Sooke reveals Chef Shirley’s predilection for developing close working relationships.

Amanda Swinimer of Dakini Tidal Wilds, wears a wetsuit as

she wades in to hip depth, hand-harvesting a surprisingly large variety of edible seaweeds. She explains that seaweeds are plentiful and also among the most nutritive and complete foods.

“They are nature’s perfectly balanced mineral supplement,” she explains.

In the afternoon, Tabitha Jones of the Vancouver Island Wild Tea Company tours us through a forest in Royal Roads in search of berries and edible plants. I’m astonished at the abundance of wild, free food! Finishing, we come upon a table replete with white tablecloth and candelabra at the forest’s edge, where we enjoy smoked sturgeon and wild goose tongue grass sandwiches, cucumber and wild-wood sorrel crème cheese sandwiches, nettle cookies and wild tea from stinging nettle, Douglas fir and vanilla leaf.

Chef Shirley explains, “All the flowers and greens in my luncheon feast were picked by Tabitha in this forest.”

The evening offers another delight as we feast on wild sockeye salmon cooked over an open fire in the traditional Native fashion. Elder Earl Claxton of the Tsawout First Nation shows Native handicrafts, including a cedar hat, deer-hoof rattle and canoe bailer.

Later, Chef Shirley describes one of her more popular events, the Clandestine Dinner.

“Everything is top secret,” she explains. “The location, the chef, the menu, the theme, the entertainment and the guest list.

You sign up, but never know what or who you may encounter.

At one Clandestine Dinner, for example, a tent was set up in my backyard with Moroccan pillows and décor. I served a Moroccan dinner for 16 people. It was great fun.”

I can’t wait to have a similar surprise.WS

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Charter fishing expedition makes a perfect summer getaway

by DARCY NYBO photos DON DENTON

Bigger fish TO fry Catching a fish may be the highlight of a fishing trip; however, being out on the ocean, the wind in your hair, gazing out at postcard worthy views is balm for the soul.

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/ SUMMER 2018

IVING ON THIS BEAUTIFUL ISLAND MEANS WE DON’T HAVE TO GO FAR FOR GREAT VACATION EXPERIENCES. SO, TURN OFF YOUR SCREENS, PUT AWAY YOUR PHONES AND HEAD OUT TO SEA FOR A MORNING, DAY OR EVEN A WEEK OF CHARTER FISHING.

Charter fishing has become popular for locals.

There are over a dozen charter fishing companies on the West Shore and Sooke, each ready to whisk people away on a fishing adventure. Catching a fish may be the highlight of a fishing trip; however, being out on the ocean, the wind in your hair, gazing out at postcard worthy views is balm for the soul.

Before you head out, check the rules and regulations around the area you’ll be fishing. You’ll need a tidal waters fishing licence (even those under 16 need a licence, but it’s free for them) as well as a salmon conservation stamp. You can do this in about five minutes online at the Fisheries and Oceans Canada website. There are size restrictions for everything you catch from salmon to halibut to crabs. Your guide will know what they are and how many of each you can keep.

Licence in hand, it’s time to plan for the trip. Remember to dress in layers, as those easterly winds can make a day on the water chilly. When the sun comes out, things heat up quickly.

For those who live on the West Shore, it’s easy to get up before dawn and drive out to the charter. But we decided to make it a holiday and booked a charter in Sooke, and then stayed at the Sooke Harbour Resort and Marina. The staff here are friendly and helpful and gave us all the information we needed. The condo had ample space, two decks and a nice big barbecue, perfect for grilling our catch. In the evening we had the option of soaking in the resort hot tub or simply climbing into a comfy bed.

After a great night’s sleep, we made coffee, had a bite to eat and walked the few metres to the dock to meet Captain Bob Illes of True Key Fishing Adventures. Once on the boat, we were given the safety instructions and a tour of the vessel (including where to find the bathroom). Then it was time to drop some crab traps and head out of the harbour, past Whiffen Spit, and out to the Salish Sea in the Strait of Juan de Fuca.

As any sports fisher will tell you, the fish don’t care if you want to catch them. However, it does help that the guide knows where to go to increase the chances of catching the “big ones.”

Captain Bob had barely put the rods in the water when one bent sharply. My young companion looked at me with excitement as I gestured for her to get up there and catch her first fish!

With a few tense moments, lots of smiles and some major reeling, she brought a 12-pound chinook salmon onboard. We held our breath as our guide checked to see if it was a hatchery fish. No markings were present, which meant it needed to be measured to ensure it was within the size parameter to keep.

Captain Bob measured the fish and smiled. We could keep it!

Once the fish was stowed away and the rods and reels reset, we sat back to see what the rest of the morning would bring.

Fifteen minutes later we got another strike. I’ve never fished

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The view of fishing rods and fishing boat taken from a True Key Adventures vessel.

Below, Captain Bob Illes.

MAPLE BAKED SALMON Ingredients: ¼ cup of real maple syrup 2 Tbsp dark soy sauce 2 cloves of minced garlic ⅛ tsp black pepper 1 pound of fresh salmon fillets Mix the first four ingredients in a shallow glass baking dish. Place the fillet skin side up, flesh down, into the dish and cover. Refrigerate for an hour. Preheat oven to 400 F. Place tin foil in another baking dish. Spread about 1 Tbsp of olive oil on the tinfoil. Then place the salmon, skin down on the tinfoil. Cook uncovered for 20 minutes. The salmon will slide right off the skin, giving you the moistest, tastiest, most Canadian salmon you’ve ever eaten.

24

/ SUMMER 2018

on the ocean before so I had no idea what to expect. I’ve caught perch, trout and pike in lakes and rivers. Years ago, I even won a battle with a five-pound smallmouth bass, which took me a good 20 minutes to reel in, but this… this was easily a 10-pound fish.

Much to my relief, this salmon did put up a good fight, but it was not as difficult to land as I had feared. Once it was onboard, I was grinning from ear to ear. My first salmon!

As it turned out — it was also to be my last for the day. Despite seeing great gobs of bright orange on the depth finder, we didn’t get another bite for the rest of the morning. Neither did anyone on any of the other boats we saw. That’s how it goes some days.

On the bright side, we had two nice size salmon and there were still the crab traps.

We headed back to shore and hoisted the traps aboard. There were several crabs inside, but they were all too small to keep.

We did get an education on how to tell male and female crabs apart, as you are not allowed to keep female crabs. Captain Bob pointed towards the belly flap on the underside of one of the largest crabs. He explained if the flap was pointed, it’s a male, and round, it’s a female. We barely got a look at it before the crab flipped itself over and tried to scuttle away. Within a few minutes all the crabs were back in the water where they would live to see another day.

Being out on the ocean in the fresh air and catching my first salmon was an incredible experience, but it was back on the docks where my favourite moment occurred. I got to meet “Big Mama,” a rather large, patient and gentle harbour seal. She was gorgeous and gazed up at me with her big brown eyes as if to say, “Don’t worry human, it’s cool, I’m just here for the scraps.”

Captain Bob gutted the fish and tossed the innards to the seagulls. Big Mama was waiting for the head and spine. Captain

Bob called her and she hopped right up on dock and waited for Bob to give her a treat, which she gently took from his hand and then flopped back into the water.

Once our fish were cleaned and bagged we headed back to the condo. Dinner that night was a very Canadian, maple-baked salmon, and it tasted even more delicious knowing we’d caught it ourselves.

So, when you’re wondering what to do with your out-of-town guests this summer, take them charter fishing. It doesn’t get much more west coast than that. WS

WHAT TO BRING FISHING LICENSE(S) CAMERA / SMARTPHONE SOFT-SOLED RUNNERS OR DECK SHOES SUNSCREEN / SUNGLASSES / HAT LAYERS, INCLUDING A LIGHT RAIN COAT OR WIND BREAKER JACKET SNACKS / PICNIC LUNCH MOTION SICKNESS REMEDIES, JUST IN CASE WATER OR HOT BEVERAGE

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25

WS INSIDER [ eat + drink]

A Moroccan-inspired picnic.

26

/ SUMMER 2018

TASTE OF THE SUN A Moroccan-inspired picnic

by CHEF HEIDI FINK photos DON DENTON

A

trip to Morocco several years ago left me with a permanent love for North African food. The rich flavours, liberal use of spices and the emphasis on fire-cooked meats, fresh herbs and vegetables was soul-satisfying in the extreme and I’ve found cooking inspiration in North African cuisine ever since.

I am especially drawn to it in the late summer months, a time when the abundance of local produce and the warm evenings draw me to a relaxed Mediterranean-inspired cooking style. I want freshness and ease; I prefer to eat foods that can be easily made ahead, and don’t have to be served warm.

It’s a perfect choice for a warm-weather menu, whether in the dining room, on the patio or packed for a picnic.

With this in mind, I’ve devised a late summer menu that draws inspiration from the sun-drenched and slightly exotic Mediterranean cuisine of North Africa. I’ve included an overall picnic menu and three recipes to get you started.

And if you’re looking for a place to picnic, set off for the Highlands, where there’s a variety of parks, trails and viewpoints, including Eagle Lakes Park, Gowlland Tod, Mount Work, Thetis Lake and Lone Tree Hill. Enjoy!

Salad:

A SIMPLE, MOROCCAN-INSPIRED PICNIC MENU Bites:

Peel and chop the carrots into 1-inch chunks. Toss with 2 teaspoons of olive oil and a generous sprinkling of salt. Place in a preheated 425°F oven and roast for 25 minutes, until just tender and brown on the edges. Scrape into a pot and add enough water to cover the carrots. Bring to a boil and cook until the carrots are fully tender and falling apart. Drain and reserve the water.

Meanwhile, mix together garlic, paprika, cumin and 2 tablespoons of parsley. Heat a small pan over medium-high heat.

Add 2 tablespoons of olive oil to coat the bottom of the pan. Add the spice mixture and fry for a few seconds, until fragrant. Add one-quarter cup of the carrot-cooking water and cook, stirring,

Olives Fresh Cheese Pita Crackers Moroccan Carrot Spread

Mains:

Freekeh Tabbouleh with Harissa-Roasted Chickpeas Lamb Kefta with Minted Yogurt Spicy Chicken

Spinach

Dessert:

Fresh fruit (grapes, nectarines, persimmon, tangerines) Fresh figs with fresh cheese and honey Almonds Chocolate-cinnamon cookies or pastries

MOROCCAN CARROT SPREAD

Makes about 1½ cups This spread is a delicious and unusual alternative to the standard cheese-based or bean-based picnic spreads.

1 lb carrots (about 6 large) 4 Tbsp extra-virgin olive oil 1 or 2 Tbsp red wine vinegar 1 Tbsp paprika 2 tsp cumin seeds, toasted and ground 2 cloves garlic, minced ½ tsp salt ½ cup minced fresh parsley

/ SUMMER 2018

27

Freekah Tabbouleh with Harissa-Roasted Chickpeas (left) and Lamb Kefta with Minted Yogurt. until the water mostly evaporates and the oil is floating on the surface. Put the cooked carrots, fried spice mixture, remaining olive oil, 1 tablespoon of red wine vinegar and salt in the work bowl of a food processor and puree well. Add carrot-cooking water as needed to get a fine puree. Add some parsley and puree again. Add more salt and/or vinegar to taste. Scrape into a bowl and sprinkle with the remaining parsley. Drizzle with olive oil, if desired. Serve with pita.

FREEKAH TABBOULEH WITH HARISSA-ROASTED CHICKPEAS

Serves 8 to 10 people Freekah is green wheat, steamed, dried and cracked. It has a nutty flavour and delicious texture. It makes an excellent substitute for bulgur in this fresh tabbouleh salad.

Harissa-Roasted Chickpeas: 1 small can chickpeas 1½ Tbsp extra virgin olive oil ¼ tsp salt ½ tsp harissa powder (or 1 tsp harissa paste) Freekah: 1 cup freekeh 1½ cups water ¼ tsp salt 28

/ SUMMER 2018

Dressing and Salad: 4 Tbsp freshly squeezed lemon juice ¼ tsp salt, plus more, to taste 1 clove garlic, minced or pressed 4 Tbsp extra virgin olive oil ⅔ cup minced flat-leaf parsley ⅓ cup minced mint leaves 3 fresh ripe tomatoes, diced small ½ long English cucumber, seeded and diced small Harissa-roasted chickpeas: Preheat oven to 425°F. Drain and rinse the chickpeas well. In a medium bowl, mix together the olive oil, salt and harissa. Add the chickpeas and stir, coating them evenly with the spice mixture. Spread out on a parchment-lined tray. Place in the oven and roast for 30 minutes, stirring several times, until chickpeas are slightly crispy. Remove and let cool.

Freekah: In a small pot with a tight-fitting lid, combine the freekeh, water and salt. Bring to a boil, stir well, reduce heat to low, cover tightly and cook 20 minutes. Keep covered, remove from heat and let sit 10 to 15 minutes. Remove the lid and fluff with a fork. It should be put into the dressing while still warm (see below).

Looking for a place to picnic?

Set off for the Highlands, where there’s a variety of parks, trails and viewpoints, including Eagle Lakes Park, Gowlland Tod, Mount Work, Thetis Lake and Lone Tree Hill.

Salad: While the freekeh is cooking, get everything else ready. In a large bowl, mix together the lemon juice, salt, garlic and olive oil, until well combined. Mince all the herbs and chop the vegetables, but keep these separate for now. Once the freekeh is ready, immediately pour into the lemon juice mixture in the large bowl. Stir well to allow all the freekeh to be coated in, and absorb, the dressing. Set aside to cool, stirring several times. This will take about 20 minutes. Once the freekeh is no longer hot, stir in the herbs and vegetables. Transfer to a serving dish, scatter the harissa-roasted chickpeas over the surface, and serve.

Salad may be made up to five days in advance. Keep refrigerated. Reserve the chickpeas until just before serving, though, or they will lose their crispness.

LAMB KEFTA WITH MINTED YOGURT

Serves 4 to 8 people Juicy and flavourful, these kefta work just as well on the grill as in a sauté pan. Wrap lamb mixture around a kebab skewer before grilling.

Lamb Kefta: 1 cup lightly packed parsley (leaves and soft stems) 1 cup lightly packed cilantro (leaves and soft stems) 1 ⁄3 cup chopped onion (about ¼ of an onion)

375 g ground lamb 1 tsp salt 1 tsp Ras al Hanout ¼ tsp cayenne ¼ tsp turmeric Olive oil Minted Yogurt: ¼ cup chopped fresh mint leaves ¾ cup plain yogurt 1 Tbsp sour cream ⅛ tsp salt Kefta: Place the parsley, cilantro and onion in the work bowl of a food processor and process until finely chopped, almost pureed.

Alternatively, mince by hand. Scrape mixture into a bowl. Add lamb, salt and spices.

Using your hands, work this mixture until it is completely mixed, with no streaks of unseasoned meat or unmixed herbs. Form mixture into small balls or patties and place on a parchment-lined tray or plate. Heat sauté pan over medium heat. Add olive oil to coat the bottom. Place the balls or patties in the pan without crowding, and sauté for 2-3 minutes per side, transferring to a serving platter as they are finished cooking. Serve warm or at room temperature, with minted yogurt for dipping.

Minted yogurt: Mix together yogurt, sour cream, salt and chopped mint until combined. WS

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WS INSIDER [ history ]

Riding in classic car heaven David Moisik, his 1961 Jag roadster, and a love of the West Shore

by SEAN MCINTYRE photos DON DENTON

30

/ SUMMER 2018

T TAKES A SPECIFIC COMBINATION OF FACTORS TO CREATE THE PERFECT DRIVE. When you’re

driving a 1961 Series 1 Jaguar E-Type roadster, the hills shouldn’t be too steep, the curves should be many and the traffic should be fast and light.

David Moisik is fortunate enough to have just such roads only a few minutes from his Colwood home.

“Metchosin’s Kangaroo Road is one of these roads that is constantly curving and has just the right combination of turns and hills that makes driving the E-Type roadster so much fun with the top down. You can smell the forest and feel the wind blow through your hair,” David says. “Highways

aren’t necessarily a lot of fun in a car like this. When you’re in an open car, you don’t really want to be flying down the highway with enormous semis that you can practically drive under on both sides.”

Drives like Kangaroo Road and East Sooke Road are the kind of places one is likely to come across fellow Jaguar enthusiasts out for a “Sunday prowl” through West Shore communities and beyond. David says it’s coastal roads like this that explains why many classic car aficionados decide to settle in southern Vancouver Island.

“We call this area classic car heaven because of the roads and the weather,” he says.

Though he’s been enjoying the rewards of life in classic car heaven for a few years, David’s relationship with his E-Type Jag began four decades ago and 2,000 kilometres to the east in Regina, Saskatchewan, where the young architect spotted a used model at a local detailing shop in the late ’70s. David had become infatuated with this type of car years earlier at age nine, when he spotted a sparkling new 1961 model in the Regina Jaguar showroom.

“It was love at first sight,” he recalls. “It was a magnificent yellow roadster and the salesman made it clear to look but not touch. I made a promise to myself that one day I would own an E-Type.”

David instantly made an offer, but it took the car’s owner over a year to finally agree to sell the car. The original owner’s sudden change of heart was terrific news to David. Fortunately, David — who was living in an apartment at the time — had a very

Yeah baby! — Jaguar’s Series 1 E-type roadster was the car of choice for none other than the international man of mystery in the popular Austin Powers film series. More recently, Don Draper took the car for a spin in the popular Mad Men television series. generous mom who agreed to park her Toyota outside, where it would endure the harsh prairie winter, while the Jag stayed snug in her garage. She also thought it was a car unlike any other.

The Series 1 3.8 Jaguar E-Type rolled off the assembly line from 1961 until October 1964 with the E-Type’s final Series 3 car made in September 1973. Automotive journalists of the day were quick to hail the car as a design triumph that mixed beauty and high performance. The car’s 3.8-litre engine produced 265 horsepower with a top speed clocked in at 241 km/h, and it was capable of going from zero to 100 km/h in under seven seconds.

So impressive was the car, that none other than master car designer Enzo Ferrari lauded the 1961 E-Type as the most beautiful car ever made.

In 1996, the car was added to the New York Museum of Modern Art’s permanent design collection whose curator, / SUMMER 2018

31

Details of David Moisik’s 1961 Series 1 Jaguar E-Type roadster.

Christopher Mount, said, “The car’s beauty and overall harmony of line arises from the designer basing its form on the ellipse, giving it a universality of the mathematical proportions, which by definition are not subjective but absolute.”

The model was based on a Jaguar race car that had been tearing up the track and smashing records in the 1950s, including three consecutive victories at the annual 24 Hours of Le Mans auto race, considered the world’s most prestigious automotive race and often called the “Grand Prix of Endurance and Efficiency.”

“The technology was really a racing-car technology,” David says. “It was famous for being a fast car with tremendous handling.”

The design of the Series 1 E-Type roadster’s lightweight monocoque structure was inspired by aircraft-design principles and used elliptical mathematical curves to

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maximize its aerodynamic performance. It’s exactly those smooth lines that David finds visually exciting even four decades after he brought it home for the first time.

Now, it’s long been part of the family, he says. When his kids were born in the 1980s, David set out to rebuild and restore his aging treasure, dissembling and then reassembling it over many years. As he and his wife, Susan, raised their two children, David recalls using discarded baby food jars to store all the nuts, bolts, gaskets and other parts that were accruing on the garage floor. As they grew older, David’s kids were slowly able to piece together the task that infatuated their father for so long.

“For the first number of years, my kids didn’t know what it was,” he says, “I don’t think they actually knew what the car looked like or what it was until they were nine or 10. All the parts sat in our garage for years and years” until one day David took it all to a Jaguar shop where it was reassembled over a 4-year period.

And what a car it’s become. WS

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David Moisik 250.516.4853 dmoisik@ royallepage.ca Office: 250.474.4800 royallepage.ca 132B-2945 Jacklin Road

■ CLASSI CVI CTORI AHOME S . c o m 32

/ SUMMER 2018

A wonderful wild adventure “Best of” a mini-vacation to Tofino and Ucluelet

by SUSAN LUNDY

34

/ SUMMER 2018

TODD BYRNES PHOTO

WS INSIDER [ travel ]

ANCOUVER ISLAND’S WILD WEST COAST HAS SO MUCH TO OFFER — FROM PULSE-QUICKENING ADVENTURES TO SPECTACULAR FOOD — BUT WHAT IT ALL COMES DOWN TO, REALLY, IS THE BEACH.

I thought this as I stood on the sand at Tofino’s Long Beach, taking in the sound of the crashing surf, watching an eagle swoop down over the water and feeling the brush of wind and salt on my face. For nature-lovers, this is some of the best the world has to offer.

On a four-day, mini-vacation spent in the area earlier this year, we stayed at the new and very approachable Tofino Resort + Marina, located on the edge of Tofino; the exclusive Wickaninnish Inn on Chesterman Beach and the wonderful cabins at Reef Point Cottages, which sit perched on the rocks above an inlet at Ucluelet. We went whale watching with Ocean Outfitters in Tofino.

Each time we visit the area, we discover new and exciting things. But here’s a run-down of the “best of” our mini-vacation:

Best drink:

Collin Johnston at the newly opened vegan/vegetarian Bravocados in downtown Tofino mixed us an avocado margarita. With avocado, lime juice, triple sec, agave and tequila, this was a drink for the ages. Tip: Plan to use a spoon!

Best fount of information:

Brodie at Ocean Outfitters offered a treasure-trove of information as he guided us on a whale-watching tour. I was already impressed by the breadth of his knowledge about the area’s history and folklore, marine life and current events, but listening to him give a scientific explanation of how tides work

JEREMY KORESKI PHOTOS

Scenes from beautiful Tofino and Ucluelet.

(not a simple answer) definitely upped my impression.

Best discovery:

The Wild Pacific Trail in Ucluelet! This nine-kilometre trail weaves along the shoreline, featuring truly dramatic views of the wild West Coast. It’s well-maintained, easy to navigate and has a collection of informative signs along the way. Some beautiful trees in the Ancient Cedar Grove are easily accessed from the main road, but be sure to walk out to the bluffs as well.

Best appetizer:

Hands down, nothing beats the trendy Wolf in the Fog’s Potato Crusted Oysters. This explosion of flavour is incomparable.

Eating at the Wolf is a must-do in Tofino. It’s hip, fun and has an amazing menu from simple to obscure food, and all with an emphasis on sharing.

Best small plate:

The fire-roasted cauliflower and hummus dish at Tofino Resort + Marina’s 1909 Kitchen is to die for. And the bonus?

You’re sitting on the edge of a bustling waterfront marina while you savour it.

Best bathtub:

Every bathtub at the Wickaninnish Inn has a sea view. In our room, we could approach the two-person tub via a heated floor; use a remote control to lift or drop the window blind, light a candle — beautifully set in a granite rock — and have plenty of space to rest our port-filled glasses.

Best place to bring a family:

Our cabin at Reef Point Cottages had two levels, with two bedrooms (one with a balcony) and a bathroom upstairs, a full kitchen, living area (with pull-out couch) and second bathroom / SUMMER 2018

35

on the ground level. Plus there’s a hot-tub and dining table on a full-size deck at the back and a barbecue out front. Bring the kids!

activity outside our table at 1909 Kitchen. But the drama of waves crashing on rocks at Black Rock Oceanfront Resort’s Float Bar and Lounge was a sight to behold.

Best beer:

Best dessert:

Best morning coffee:

Best wildlife sighting:

Tofino Brewing Company recently moved from a tiny space into a brand new, swanky building with soaring ceilings, a massive, L-shaped tasting bar, seats and tables and a small snack menu (try the salmon bites). We’re not usually stout fans but the superflavourful Kelp Stout topped our “best of” the beer list.

Sitting in the hot-tub, coffee in hand, on the balcony at Reef Point Cottages was an “ahhhhhh” moment. The sun shone on the water droplets hanging from the trees and the mist rose off the sea. A true meeting of rainforest and wild Pacific Ocean.

Best all day breakfast:

The Blue Room in Ucluelet was packed with locals — always a good sign — and our mid-day breakfast was delish.

Best conversation:

This is tough because we had fascinating chats with both Daniel Vogel (general manager of Tofino Resort + Marina) and Charles McDiarmid, longtime area resident and managing director of the Wickaninnish Inn. However, our chat with Charles was accompanied by the unparalleled flavours of “The Wick” cocktails and appies. So.

Well, it was the only dessert we had — but that fact alone is testament to its irresistibility. The Float’s vegan chocolate cake — dairy, gluten and nut-free — with coconut mousse and caramelized ginger, was the “icing on the cake” to our final dinner of the trip.

The humpback whale, otters and sea lions spotted on our Ocean Outfitters trip were stunning. But on the Wild Pacific Trail, we had stopped to enjoy a vista of crashing waves on rocks when we spotted an eagle sitting in a tree at eye level, just a few metres away. We watched it for awhile until it lifted off with a swish and flew to another tree, stunning us with the breadth of its wingspan. Later, on another portion of the trail we sat on a bench and watched whales swimming by just offshore. Magic!

Best photograph:

Ha! This is unfair because we weren’t really seeking out photography. But in the fitness centre at Tofino Resort + Marina you can spot the resort’s part-owner and ex-NHL-hockey player Willie Mitchell photographed by Jeremy Koreski in a boat in the middle of the wilderness. He’s accompanied in the boat by the Stanley Cup.

Best patio:

Best window seat:

Again, this is a tough one. There was the stunning beach view from our room at The Wick and the mesmerizing marine

Speaking of patios — Tofino Resort + Marina’s Hatch Pub and 1909 Kitchen has at least three of them, all on the water. I know where we’ll be on our return trip this summer. WS

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Texas Scramble Format, 11:30am • Registration Check-In • 1pm Shotgun Start Registration forms can be found online: langford.ca or contact Sherrie Andrews at sandrews@langford.ca 36

/ SUMMER 2018

WS INSIDER [ for the love of dogs]

photos DON DENTON Canine friends spotted recently in the West Shore are: (top row, left to right) Kobe, a 5-year-old Puggle; Bear, a 4-year-old Golden Retriever; Kali, a 7-year-old Pit Bull cross; (middle row) Cruz, a 2-year-old Mini Australian Shepherd; Percy, a 1-year-old Husky Lab cross rescue dog; (bottom row) Minnie, a 6-year-old Toy Poodle; Cappy, a 3-year-old Boston Terrier; and Keska, an 8-year-old Husky cross.

/ SUMMER 2018

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