Special Features - PEARL Feb/Mar 2019

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› PEOP LE › LIFE STYLE S › T R AV EL › DESI GN

CONTENTS

2018

BEST SPECIAL PUBLICATION IN B.C.

FEBRUARY/MARCH

8 Editor’s Letter 10 First Signs of Spring 12 Give Me Strength 14 The Icing on the Cake 18 MVP fashion 24 Beauteous Burgers 30 Face Value 34 Eating Local (in Barbados) 37 Paws on the Peninsula 38 Meet our Advertisers

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12

on our cover

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Model Connor Way, shot on location at Iroquois Park in Sidney.

Styling by Shai Thompson Photo by Lia Crowe

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GROUP PUBLISHER Penny Sakamoto 250.480.3204

PHOTOGRAPHERS Don Denton Lia Crowe

PUBLISHER + ADVERTISING INQUIRIES Dale Naftel publisher@ peninsulanewsreview.com 250.656.1151 ext.6

CREATIVE DIRECTOR Lily Chan

EDITOR Susan Lundy lundys@shaw.ca ASSOCIATE EDITOR Lia Crowe

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PEARL CREATIVE & DESIGN Lorianne Koch CREATIVE SERVICES Rosemarie Bandura Michelle Gjerde Cara Robbins DISTRIBUTION Wendy Denison wdenison@blackpress.ca 250-727-2460

PEARL FEBRUARY/MARCH 2019

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ADVERTISING Dale Naftel publisher@ peninsulanewsreview.com 250.656.1151 ext.6 Wendy Coleman wendy.coleman@ peninsulanewsreview.com 250.656.1151 ext.4

PEARL magazine is published six times a year by Black Press.

The points of view or opinions expressed herein are those of the authors and do not

Nathan Tough nathan.tough@ peninsulanewsreview.com 250.656.1151 ext.3

necessarily reflect the views of the publisher of Pearl. The contents of Pearl magazine are protected by copyright,

prohibited without written

103-9830 Second Street, Sidney, British Columbia PH 250.656.1151

consent of the publisher.

www.peninsulanewsreview.com

including the designed

Vicki Clark vicki.clark@blackpress.ca 250.588.2424

advertising. Reproduction is

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PEARL LOOKING FOR NEW BLINDS?

CONTRIBUTORS ANGELA COWAN

Angela is an award-winning journalist, poet and freelance writer and editor. She is excited to more deeply explore the Saanich Peninsula in her writing, particularly in her home community of Sidney.

o c d o R Draperies Interiors &

LIA CROWE Born and raised in Victoria, Lia spent the first decade of her career working in the international fashion industry and now has more than 10 years’ experience working on the editorial side of lifestyle magazines.

DON DENTON Don is the Photo Supervisor for Black Press, Greater Victoria. He contributes photographs to magazines such as Boulevard, Tweed, Monday and Pearl.

LAUREN EDWARDS is a freelance writer from the Okanagan with a passion for travel and storytelling. She spent the last summer exploring South East Asia, Japan and South Korea and now is exploring what Vancouver Island and the Saanich Peninsula have to offer.

Window Treatments - Decorating - Bedding - Flooring 250-656-4642 rodcointeriors.com

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DARCY NYBO

Darcy is a freelance writer, a multiple award-winning author, book editor and publisher, and a writing instructor. Words are her passion and she hopes to use them to tell other peoples’ stories.

JANICE JEFFERSON

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

SEAN MCINTYRE Sean is a freelance writer from Montreal who now works, plays and enjoys living on Salt Spring Island with his wife, Natsuko, and their dog, Goma.

HANS TAMMEMAGI

Hans’ writing includes travel, environment and Indigenous culture. He has penned 10 books and writes for numerous newspapers and magazines in Canada and internationally.

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PEARL FEBRUARY/MARCH 2019

DEBORAH PEARCE is a former journalist and public affairs officer. Now retired(ish), she’s into nutrient-dense cooking, feeding Nicholas’ art students, grandparenting and gardening.

SHAI THOMPSON

Shai brings over 20 years of experience as a leader in sales training and fashion and personal style development. She and her style team work their magic at House of Lily Koi in Sidney.

Make your donation

TWICE AS NICE

Every $1 you give will become a $2 donation to the Foundation!

Long-time donors to the Saanich Peninsula Hospital & Healthcare Foundation, Don and Ruth James, through the James Family Foundation, have challenged the community to match their pledge of $650,000 to this year’s fundraising efforts.

Give now and your donation is doubled, helping ensure that you, your family and neighbours receive the right care, in the right place, at the right time. Your donation will help us support patient-focused, team-based medical care and bring family doctors to the Saanich Peninsula and to our hospital.

We have a plan to alleviate the pressures caused by a shortage of family doctors: • create permanent clinics in Sidney and Brentwood Bay that are built (or renovated) to accommodate new practice methods; • establish a hub clinic in Saanichton (at or near the hospital) to provide support to the Saanich Peninsula Hospital; • provide temporary walk-in clinics to handle our current emergency situation on the peninsula;

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H

O

Back here in spring on the West Coast …

n January 15 of this year, my husband Bruce called me to the kitchen where he pointed through the window to a bush on which a pink flower was blooming. It was the same day that Black Press photographer Don Denton posted a photo of budding cherry blossoms in Victoria. But wait! It’s January and most of the country is still in a deep freeze.

A week later, Bruce and I had to pack up the truck and head to Calgary for some meetings. It took less than two hours from the ferry terminal at Tsawwassen to hit winter — snow, slush, ice and sub-zero temperatures. (How weird!)

It brought to mind the first year or two that Bruce and I were together, and we commuted between houses on the coast and in Calgary.

Having been born, raised and lived on the West Coast all my life, I thought “cold” meant those rainy, mushy-snow sort of dark December mornings, when the air punches through your clothes and only a hot bath can warm you up. I’d seen the thermometer dip to a bone-chilling minus 8 here on the coast, and somehow I thought I was ready for the “dry cold” Calgary winter. Bruce, who had lived in Calgary for 25 years, was amused.

“It’s all in the way you dress,” I assured him knowingly, as we trotted over to Danier, where I purchased a long leather coat with a tag that claimed it was “good to minus 40.” Thick socks, scarf, hood,

west coast hiking boots … I was set. And so, thrilled when the mercury finally dipped to minus 44 with the wind chill, I suggested we go for a walk.

“Well …” he said, eyebrows raised slightly. “There’s a pub just down the road.

It’s about a 10 minute walk.”

So we bundled up and stepped outside.

It was like walking into a wall of ice.

Crunch, crunch, down the steps, down the road, around the corner. Dang, it was frosty. I hadn’t counted on my eyelashes freezing. Or the air-sucking pain in my lungs.

DANG, IT WAS FROSTY. I HADN’T COUNTED ON MY EYELASHES FREEZING. OR THE AIR-SUCKING PAIN IN MY LUNGS. “Maybe we should go back,” I said a little hoarsely, discovering a few minutes later that the best way to enjoy winter in Calgary is on the couch in front of a fireplace, watching a hockey game and drinking scotch.

I changed a bit that winter. Previously rabid about idling cars — how many times did I sigh and switch off the engine rather

than sit in an idling vehicle — I did begin to see the wisdom in occasionally leaving the car running for a minute or two.

And eventually I fully supported Bruce’s vehicle pre-heat in the mornings before we bundled ourselves in for a ride.

At one point, I actually uttered the words, “Oh, it’s warmed up!” when the thermometer read minus 15. I walked to the grocery story in minus 22, and learned that unlike walking in the cold on the West Coast, a vigorous outing in Calgary cold doesn’t warm up the body. (I called for a ride home.)

Back here in spring on the West Coast, we have lots for you to enjoy in this issue of Pearl.

Writer Darcy Nybo took to the Peninsula pavement to hunt down this area’s best in burgers. Lauren Edwards checked out Pilates; Deb Pearce wrote from her “fly on the wall” position about her artist-husband Nicholas Pearce’s portrait classes; Hans Tammemagi travelled to Barbados; and Angela Cowan had the amazing luck of meeting Lucia White and sampling some of her delectable baking. Our fashion story is also worth a close look as Lia Crowe photographed rising-star model Connor Way and Sean McIntyre provided the background story.

I hope you enjoy this edition of Pearl … and once you’ve finished reading it, be sure to take time to admire all the February-blooming flowers. P

Susan Lundy has been writing stories since she was six years old. She has a degree in creative writing from the University of Victoria, and after working for many years as an award-winning journalist, is now a magazine editor, author and freelance writer.

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PEARL FEBRUARY/MARCH 2019

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PEARL [ health + fitness]

Give me strength, T give me Pilates

Benvenuto Pilates instructor Melanie O’Connor at her Brentwood Bay studio.

WO R D S : L A U R E N E DWA R D S PHOTOS: LIA CROWE

rying Pilates for the first time, I don’t know what to expect, but I like the sound of instructor Melanie O’Connor’s philosophy: “Let’s get a good workout, let’s do it safely and let’s mix it up a little bit.”

As the owner of Benvenuto Pilates, Melanie has a studio that lies in a richly forested area of Brentwood Bay. A serene setting envelops her studio and Japanese-style home. Natural light from a soaring skylight illuminates the studio space, including a series of large mirrors that line the walls. The environment is warm and welcoming for long-time Pilates enthusiasts, as well as newcomers like me.

Melanie’s classes cater to a range of ages — from high-schoolaged youth to adults in their 70s — who look to Pilates for a number of benefits “It’s a variety,” Melanie says. “They’re here to improve their physical health, their stamina, their strength and flexibility. Often, they’re looking for some posture alignment.”

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PEARL FEBRUARY/MARCH 2019

This class will consist of Mat Pilates — toning movements done on the floor to learn to control muscles — and Equipment Pilates, which uses a special apparatus to add resistance to the repertoire of lessons.

I’m shown to a piece of equipment called a Reformer; it has supports, straps, springs for resistance, and a bar and a carriage that is pushed back and forth. It’s a Medieval-looking mechanism that seems intimidating at first, but after a clear demonstration, quickly becomes easy to work with.

The Reformer was invented by Joseph Pilates — the “father” of Pilates — who was a boxer and self-defence teacher around the time of World War I. German-born, Joseph lived in England and was forced into an internment camp during the war. Denied access to a gym, he continued his passion for physical therapy with what was available: bed springs, beer kegs, boxes and the floor. Joseph utilized the bed springs as a form of resistance for his movements, practicing with the ancient Greek’s idea developing body, mind and spirit. The movements caught on among other detainees and ultimately helped improve their strength as well.

In 1925, Joseph immigrated to New York and opened his own studio. Integrating his self-taught studies of Buddhism and Zen, he trained elite athletes, dancers and other New Yorkers. Joseph called his methods “Contrology,” defined as the art of controlling muscles.

In 2011, the American Congress for Rehabilitation Medicine advocated for the benefits of the Pilates technique, saying there is strong evidence that it improves flexibility and dynamic balance, and moderate evidence that it enhances muscular endurance.

Today, many places teach Joseph’s methods, including West Coast Pilates where Melanie completed an internationally recognized Stott Pilates Essential and Intermediate Matwork course in June of 2017, followed by the Essential and Intermediate Reformer Instructor course early last year.

Melanie has practiced Pilates since 2008, and her interest in teaching it was sparked when her daughter fell ill and Reformer Pilates classes became part of her recovery.

Following in the steps of Joseph Pilates, Melanie is also a selfdefence teacher, using her studio space for non-combat martial art cardio classes as well as Pilates.

The precisely formed poses use balance and coordination — two things I thought I would need for Pilates. But I find that my body embraces the poses with the help of the equipment, and I achieve strengths that —surprisingly — I’m able to carry for the entire class.

The support helps the exercises flow easily into the next, including a Pilates-specific maneuver called the 100s.

“What I like most about Pilates is the variety of the exercises that are available for the client, and being able to offer different options in classes, so that the exercises don’t get stale … stay challenging and exciting, and also provide a full body workout,” Melanie says, adding, “I prefer a class that has some variety, where the clients are able to try something new or progress to the next level of that exercise.”

The quietness within the studio creates an environment ideal for mental clarity and the ability to focus on breathing without outside distractions. Breathing in a similar rhythm to yoga, inhaling through the nose and exhaling through pursed lips, creates “a connection to what your body is able to do,” says Melanie. “It affects your overall well-being, your posture, the way you carry yourself.”

Karen, a fellow classmate who has attended Pilates classes twice a week for the past few months, has “already noticed a difference,” she says, adding that she feels as though she “walks differently now.”

Joseph Pilates was known for possessing a young man’s vitality even as he reached his 80s. Perhaps someone aspiring for a similar goal could look to Pilates. P

“THEY’RE HERE TO IMPROVE THEIR PHYSICAL HEALTH, THEIR STAMINA, THEIR STRENGTH AND FLEXIBILITY. OFTEN, THEY’RE LOOKING FOR SOME POSTURE ALIGNMENT.” FEBRUARY/MARCH 2019 PEARL

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PEARL [ lifestyle]

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PEARL FEBRUARY/MARCH 2019

Lucia White is a spectacular cook with a drive to help others WO R D S : A N G E L A C OWA N PHOTOS: DON DENTON

Lucia White in her kitchen.

FEBRUARY/MARCH 2019 PEARL

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“I JUST FEEL SO HAPPY INSIDE WHEN I GET TO MAKE IT FOR PEOPLE. I KNOW THEY ALL APPRECIATE AND ENJOY IT, AND THAT MAKES MY HEART HAPPY. THAT’S HOW I WANT MY LIFE TO BE, ENJOYING EVERY MOMENT WITH THE PEOPLE I LOVE.”

W Lucia White’s Rosemary Olive Oil Cake.

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PEARL FEBRUARY/MARCH 2019

alking into Lucia White’s kitchen is a little like how I imagine heaven must feel.

Laid out on the table amidst cheerful yellow china and fresh roses are dainty tea sandwiches, sugar cookies with lemon curd, peanut butter brownies, a bowl of gorgeously coloured sugar cubes and an Italian almond celebration cake sitting regally on a stand.

Nearby, fresh sprigs of rosemary and lemons adorn the marbletopped island next to a bouquet of slender fennel breadsticks, a plate of almond anise biscotti and a traditional Italian olive oil cake.

Known in the community for her divine baking skills and tea spreads, as well as a passion for community involvement, Lucia herself is a vision in elegant black. On this day, her high-necked blouse is subtly striped with black velvet along the full sleeves, the collar clasped together with a cameo brooch. I have the sudden and distinct impression this woman should be commanding a sprawling estate, rather than the sweet little Sidney home she’s invited me into.

Almost immediately, she tells me about her mother, Dominique, who passed away last September.

“She was my total inspiration for everything I do here,” she says, showing me a lovely picture of her mom. “She was so kind.”

Inspiration for the food, yes, but also a foundational part of Lucia’s drive to give of herself.

Lucia’s love affair with food and baking started at an early age, as she helped her mom in the kitchen.

“When we first moved to Canada, she couldn’t speak the language, so she’d ask for my help reading the recipes.”

Lucia moves to the side of the island as we chat, showing off the spread of ingredients for another olive oil cake, one of her signature dishes. Oil from her family’s farm in the south of Italy mixes with flour, chopped rosemary from her garden, eggs — the recipe is technically a secret, so I’ll stop there. Quick as a wink it’s in the oven and she’s moved on to rolling out Turdilli dough, a sort of spiced donut similar to gnocchi dough.

She’s been involved in some way giving back to her local community for years — participating annually in former employer Bayshore Home Health’s Hike for Hospice, for example — but it’s the last few years that her passion for involvement has intensified, largely due to the loss of several friends and loved ones.

“I just want to give back,” she says. “Whether it’s giving my time cooking for people who need it. Whatever’s needed.”

Well-practiced at hosting spectacular teas since her daughter’s wedding shower in 2012, it was in 2017 that Lucia decided to take the event to the next level and host it as a community fundraiser.

“I’ve lost a lot of friends to cancer, so hospice was the first one we donated to,” she says, adding that her then-employer Bayshore provided much-welcome support. Stasia Hartley, area director, coordinated the company’s involvement, and Bayshore matched the $1,500 that Lucia raised through the tea.

Last year’s fundraiser was put on hold with her mother’s illness and Lucia’s intermittent travel, but she’s excited to hold the tea again this year, and has hopes of expanding it into a much larger event. Her

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Lucia White’s Almond Anise Biscotti. current employers, Don and Joanne Gulevich of Coastal Heat Pumps, are interested in possibly acting as sponsors, and Lucia is actively looking for more support.

An array of teas sits on the counter from Janet’s Teas (“She’s just lovely. She’s such a community person too,” Lucia tells me.). And soon a pot of Earl Grey is steeping on the counter.

Then the oven beeps, and the olive oil cake emerges in a cloud of decadence, putting our conversation on pause. It is a thing of beauty, and Lucia places a slice in front of me, adorned with peeled orange and a light dusting of icing sugar. The flavour is incomparable. Delicately sweet and unbelievably moist, the subtle notes of rosemary blend beautifully with citrus, and at the very end, an unusual and most appealing herbal taste lingers from the olive oil.

I tell Lucia, only half-joking, that I have to restrain myself from licking the crumbs from my plate, which makes her smile.

“I just feel so happy inside when I get to make it for people,” she says.

“I know they all appreciate and enjoy it, and that makes my heart happy. That’s how I want my life to be, enjoying every moment with the people you love. This whole situation with my mom passing has really brought that home.”

She’s quick to shower love on those in her life who’ve helped and inspired her along the way: her mother, her husband Ken, her daughters Janine and Chelsey, her cooking “partner-in-crime” Laurie Salvador, even Kimberly Lewis-Manning, the designer who spent countless hours reinventing Lucia’s kitchen into its current sublime iteration.

The last forkful goes down all too soon. I’m left utterly satisfied, but longing for more. And for more than just tasty treats, as well. I’m inspired not only to go back to my own kitchen and break out my mixing bowls, but perhaps to look around my own neighbourhood and see how I might contribute my time, my own passions. And it’s a good feeling. Almost as good as that cake. P

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PEARL INSIDER [ fashion]

FROM FOOTBALL TO FASHION WORDS: SEAN MCINTYRE STYLING: SHAI THOMPSON PHOTOS: LIA CROWE

North Saanich’s Connor Way is a rising star on both the football field and the runway.

Here, he talks to Pearl about these two seemingly polar worlds ... and presents spring fashion that is sure to put some prep in your step.

Renaissance Denim Pant by 7 Downie St. ($178), skull shirt by 7 Downie St. ($178), double-breasted sports jacket by Coppley ($998), NOBRAND Shoe Grey ($225) and socks by Marcoliani ($32.50), all from d.g. bremner & co.

FEBRUARY/MARCH 2019 PEARL

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T

welve months ago, 17-year-old Connor Way was on his way back from Texas, where he had joined the world’s best high school football prospects at the International Bowl.

Connor still has a passion for the game and, with high school graduation and university application deadlines closing in, he’s already been courted by colleges south of the border.

Yet Connor finds himself suddenly with more than just scholarship offers to choose from this spring.

Not long after his return to North Saanich following last year’s big game down in Dallas, the Claremont Secondary School student embarked on something entirely new when he seized an opportunity to do some modelling work. Never one to step away from a challenge, Connor has tackled his budding modelling career head on.

“As much as football is hard, the game comes easy to me,” he says. “When I started modelling, it required getting to know a whole different thing.”

He recalls the hilariously challenging modelling practise of producing 30 facial expressions in 30 seconds. Walking on a runway, too, it turns out, was also a whole lot different then playing defensive safety for various BC teams.

“It’s actually been really humbling to see how far my work has come,” he says.

And Connor has come a very long way. Within the past year, he’s gone from doing some local photo shoots to signing a contract with Coultish Management, a Victoria-based agency that’s managed the successful careers of hundreds of models since it was established in 1987.

Connor is regularly booked for photoshoots in both Victoria and Vancouver, and he’s slated to make his second appearance at Vancouver Fashion Week in March. He also acts part-time, has appeared in seven movies, a commercial and a soon-to-be launched music video.

The highlight of his rookie season in the fashion world, however, came late last year when Connor won the 2018 Senior Champion Male Model of the World competition at WCOPA (World Centre of the Performing Arts) in Long Beach, California.

Competing against contestants aged 16 and up from 62 countries, Connor also won gold medals in the casual, formal, spokesmodel and photo categories.

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PEARL FEBRUARY/MARCH 2019

Cool denim by 34 Heritage ($198), blue check sports coat by Ted Baker ($725), white T-shirt by Robert Barakett ($67.50), salmon stripe scarf by Stones ($89), blue textured belt by Benchcraft ($150), all from d.g. bremner & co.

Blue cardigan by William Lockie ($250), plaid shirt

by Viyella ($145) and blue knit tie

by Gattonero ($75), all from W&J Wilson; cool denim by 34 Heritage ($198) and blue check sports coat by Ted Baker ($725) both from d.g. bremner & co.

FEBRUARY/MARCH 2019 PEARL

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According to Connor’s mother, Shauna Dorko, the competition is akin to the “talent Olympics” and features performers in categories that include vocals, dance, modelling and acting. To Dorko, who spends about three hours per day managing her son’s busy modelling career, the event was about so much more than winning medals. Being in Los Angeles, a major hub in the modelling universe, gave Connor the chance to sit down and meet with representatives from modelling agencies, casting agents and directors.

Dorko, who runs her own business, never imagined her son’s ascendancy in the fashion world. She believed he had what it takes, but she’s continually amazed at how quickly the process has evolved.

Given how far he’s come in a year, Connor and his mother already have plans to head back to Southern California to follow up on some of the successful networking leads they’ve established.

“The minute we were in LA, we saw how things were playing out on a whole different scale,” she says.

“There are a few people who want us to come back and meet with them.”

Given his meteoric rise, Connor has stayed remarkably grounded. Within minutes of speaking with him, it becomes clear that his confidence, maturity and respectful demeanour are a major reason for his success.

In the notoriously competitive field of fashion and elite sports, it’s refreshing to hear an aspiring star speak of camaraderie and brotherhood. Rather than pit himself against those around him, Connor seems genuinely interested in their success. His competitive streak is bred not from how he ranks in relation to others, but with regard to how he looks at himself.

That’s a valuable lesson to have mastered so early in life.

“I respect what’s best for everyone, and I love to see people succeed,” he says. “I’ve never been super nervous. Nothing really stresses me out because I feel I can turn to people if I’m lost.”

He credits his mother and strong network of friends for his success. Teachers and tutors, he adds, have shown great flexibility and patience with helping him fit schoolwork into a busy schedule that sees him travel extensively for one job and train relentlessly for the other. Despite all the excitement, he fully realizes that it’s nearly time to make a choice.

“I still haven’t made the switch from football to modelling, but it’s time for making decisions,” he says.

“Now I need to figure out what I want to do for the rest of my life.”

Given his attitude, he’s likely to make the best of whichever pathway he chooses. P

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PEARL FEBRUARY/MARCH 2019

“THE MINUTE WE WERE IN LA, WE SAW HOW THINGS WERE PLAYING OUT ON A WHOLE DIFFERENT SCALE.”

Special thanks to local skateboarder Zachary Wilkinson.

Photographed on location at the Sidney Lawn Bowling Club, Tulista Park and Iroquois Park. A huge thank you to the Sidney Lawn Bowling Club for hosting our team.

Renaissance denim by 7 Downie St. ($178), green shirt by Stenstrรถms ($295), blue cardigan by Belika ($165), green outer-coat

by Milestone ($495), tie by Dion ($135), satchel by Bugatti ($295), shoe

by NOBRAND ($245) all from d.g. bremner & co.

FEBRUARY/MARCH 2019 PEARL

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PEARL [ lifestyle]

BEAUTEOUS BURGERS Five burgers to sink your teeth into on the Peninsula WORDS: DARCY NYBO PHOTOS: DON DENTON

Manager Meaghan Philip at Chuck’s Burger Bar. 24

PEARL FEBRUARY/MARCH 2019

A UNIQUE SHOPPING EXPERIENCE

Tastes You’ll Love •

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OPEN 7 DAYS A WEEK!

FEBRUARY/MARCH 2019 PEARL

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W

hat better way to pander to hunger pangs than to bite into a burger? With this in mind, I set out on a best-burger hunt of the Peninsula. After much deliciousness, I settled on my top five. Find them below, in no particular order because they’re all great!

FISH ON FIFTH is known island-wide for its great seafood, but its vegan burger tastes fantastic. This was the first restaurant on the island to carry the Beyond Meat burger and it only took one week for Fish on Fifth to sell out of its initial order of 520 burgers.

Once you taste it, you’ll know why. This is not your fast food Beyond Meat burger, this goes above and beyond. Burgers are cooked on a designated flat-top cooktop which gives them a subtle smoky flavour. Add some bakon (fake bacon made from rice paper and spice), a house-made barbecue sauce and a fresh bun, and you’ve got something to smile about. You can order this burger with any side, including an all-vegan Caesar salad made with Daiya mozzarella.

The onion rings here are super crispy and made with Fish on Fifth’s own gluten-free batter. And yes, they have a fryer designated just for vegans, so go ahead and order that vegan poutine too!

Open for lunch and dinner until 8 pm, seven days a week. 9812 Fifth Street, Sidney.

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PEARL FEBRUARY/MARCH 2019

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The Bacon Cheeseburger from Deep Cove Market.

DEEP COVE MARKET is a funky little destination with everything from locally produced goods, yummy baking, gourmet specialty items, gifts and more. If you find yourself a bit peckish, it also has fantastic burgers! Deep Cove’s Market Kitchen has special burgers for each day of the week, and since I was there on Monday, I feasted on the Bacon Burger.

This burger is a perfect combo of a beef patty topped with bacon, cheddar cheese, lettuce, onion, tomato, mustard, mayo, ketchup and pickles on a fresh-baked and toasted Kaiser bun.

You can also order your burger gluten free as they have a wide assortment of gluten-free bread, buns and bagels.

I’m also told they serve a mean Rueben.

The Market Kitchen is open 7 am to 4 pm during the week and 8 am to 4 pm on weekends. 10940 West Saanich Road, North Saanich.

CHUCK’S BURGER BAR has quite the reputation for great food and good times. Don’t let the exterior fool you, there are gourmet eats inside! Chuck’s has a wide variety of burgers to choose from, including the Hawaiian Pleasure Burger, made from ground bacon. Open wide to get this stack of yummy in your mouth, and make sure you have plenty of napkins. This FEBRUARY/MARCH 2019 PEARL

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PEARL FEBRUARY/MARCH 2019

taste treat is at once salty, sweet, smoky and crunchy thanks to a zesty, smoked, lime and tequila barbeque sauce, gouda, pineapple, roasted garlic and hot pepper jelly.

If you can tear yourself away from the burger, make sure you don’t ignore the coleslaw. It has a kick to it. And while you’re there, try the BBQ’d Candied Bacon, cut extra thick and candy-cured in a sugar spice blend and then grilled to perfection.

Not up for a burger, then try Chuck’s Chop House Poutine.

The steak is cooked to perfection and served over fries, cheese curds, mushrooms, onions and a rich demi gravy.

Open Monday through Saturday from 11 am to 10 pm.

2031 Malaview Avenue W., Sidney. (There’s a second location at 538 Yates in Victoria.)

HARO’S RESTAURANT & BAR is right on the water, so you get to people-watch and take in that ocean view from either inside or outside on the patio.

I sampled the Halibut Burger and was not disappointed.

It was perfectly pan-seared with creamy slaw, caper remoulade, arugula and crispy shallot, all between a brioche bun. Sometimes the distinct taste of halibut can get lost in burger form, but not with this burger. It was perfectly cooked to be flavourful and juicy. There are three sides available: hand cut fries, house salad or Caesar salad.

I went rogue and ordered a side of clam chowder which had a distinctly smoky flavour. The chefs here combine smoked fish and seafood, roasted corn, smoked bacon, crispy leeks and saffron Turmeric with house focaccia. The leeks add a nice crunch to the soup. If you prefer fries, you won’t be disappointed. The fries here are all hand cut and cooked so they are crispy right down to the last fry.

Open 11 am to 9 pm Sunday to Thursday, and open until 10 pm Friday and Saturday. 9805 Seaport Place, Sidney.

CANOE COVE JOE’S in Canoe Cove is a great place to enjoy a burger. There’s a cosy wood stove inside to keep you warm on cool days, and a great patio for days when you just want to bask in island sun. About five years ago, Joe came down and had an Ultimate Burger. He loved it so much, he bought the restaurant!

Burgers here are all made from scratch. The Ultimate Burger is created with ground beef mixed with panko, egg, Worcestershire sauce and a special seasoning. This Italian-style seasoning is what gives this burger an earthy flavour, and it’s perfectly offset by the tangy mustard. This is all served up on a brioche bun with sliced cheddar, bacon, lettuce and tomato.

Joe let me know the secret to his great fries too. The handcut Kennebec potatoes are blanched, cooled down, then fried in oil just before bringing them to the table. Burger sides include fries, soup or salad.

The soup changes daily here, and Joe’s also has a white seafood chowder with salmon, cod and shrimp. P Open 8 am to 3 pm seven days a week. 2300 Canoe Cove Road, North Saanich.

Get Hooked on Fifth.

2016

READERS’ CHOICE AWA R D S

2018

1S

T

PLACE

Voted

Best City

of the

S VICTORIA NEW

2 0 1 8

th

24

Y E A R

Same local ownerS For 20 yearS! Voted your favourite seafood and family restaurant in town.

Finalist in Best of the City!

A Hawaiian Pleasure burger with fries at Chuck’s Burger Bar.

9812 Fifth St., Sidney (½ block from Beacon)

250.656.4022 FEBRUARY/MARCH 2019 PEARL

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PEARL INSIDER [ feature story]

FACE VALUE

Portraiture through the eyes of artist Nicholas Pearce (and his students) WORDS: DEBORAH PEARCE 30

PEARL FEBRUARY/MARCH 2019

PHOTOS: LIA CROWE

“THERE IS NO SUBSTITUTE FOR A FACETO-FACE ENCOUNTER WITH A PORTRAIT. ISN’T THE SUSTAINED POPULARITY OF THE ‘SELFIE’ A TESTAMENT TO OUR INTUITIVE DESIRE TO PUT FACES TO OUR SHARED EXPERIENCES?”

T

he first time my husband said he wanted to rent the big hall in Sidney’s Mary Winspear Centre and put on a show of his paintings plus 30 pieces of his students’ work, I thought he was nuts.

That huge space? The one that holds the Sidney Fine Arts Show, with hundreds of artists producing 400 works? The one that costs $5,000 to rent for four days?

Yep, that one. And nuts or not, that show, back in 2016, came off beautifully. Students pitched in to hang paintings and do the myriad jobs behind the scenes, as well as put on demonstrations of the Nicholas Pearce painting technique, using a single, huge brush and limited palette of four acrylic colours plus white.

The feeling of community was amazing. So was our collective exhaustion. I swore it would take me seven years to recover — the amount of time to replace every cell in my body.

Fast forward three years. The scene: Nicholas’s North Saanich studio.

This time he was proposing another show with his students, same venue as the first, to run March 29-31, 2019. It would be called About Face, and it would be entirely portraits.

“Would visitors be interested in portraits of people they don’t know?” I protested.

“How many people go to see the Mona Lisa?” he countered.

As it turns out, Lawson A.W. Hunter, chair of the Ottawa Art Gallery, backs him up. “What’s in a portrait?” Hunter asked in a recent Globe and Mail article, arguing for a Canadian National Portrait Gallery.

“The quick answer: a story …there is no substitute for a face-to-face

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Artist Nicholas Pearce at his North Saanich studio.

encounter with a portrait. Isn’t the sustained popularity of the ‘selfie’ a testament to our intuitive desire to put faces to our shared experiences?”

Over the past couple of years, more and more of Nicholas’s students have taken on the challenge of doing just that. I’ve marvelled at the paintings they’ve produced, and the stories behind the paintings.

For example, there’s the story of a son who hadn’t liked having his picture taken and died in a car crash at 17. The only recent photo of him was small and blurred. His mother used that image to paint a portrait.

At the end of the class, she said to Nick, “Thank you for helping me bring him home.”

Or, the retired counsellor who captured all seven of her grandchildren — and then went on to do portraits of her husband and herself.

I’m not an artist — just a fly on the kitchen wall. I’m the one making coffee and cooking lunches for Nick’s classes in his studio, right around the corner.

And what I see and hear in every class is courage.

Portraiture is tough. As New York teacher Marvin Mattelson tells his students, “Portrait painting isn’t brain surgery; it’s much more difficult.”

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PEARL FEBRUARY/MARCH 2019

UK artist David Cobley goes further. “Painting someone’s portrait is, of course, an impossible task. What an absurd idea to try and distil a human being, the most complex organism on the planet, into flicks, washes and blobs of paint on a two-dimensional surface.”

So why try?

Nicholas has several theories. “Artists are adventurers, especially those willing to take on the single, one-and-a-half-inch brush, and a limited palette of four colours,” he says. “Painting a portrait is arguably the biggest challenge any artist will undertake.”

A second reason to do portraits is the need for connection through art, common to many artists.

His third theory?

“When we paint a portrait of someone we care about, it’s an act of love.”

Nicholas says his goal is to capture the person’s essence — “their spark” — as well as their likeness. One of his favourite instructions to students is to let go of any aim to create perfection through photorealism.

“Indicate, don’t illustrate,” he says. “As the Impressionists discovered, absolute definition of anything can take the magic out of a painting, creating a technical exercise. Give just enough detail to imply rather than to state.”

Nicholas says a portrait is working when it morphs from an image of a person’s features to a sense of the person’s being: “You don’t see an eye; you see a soul shining out through an eye.”

Most of the 150 works in About Face will be from Nicholas’s portrait classes, the rest done in a new one-day workshop called painting with pencil.

For that class, students build an image using a 3B pencil and Nicholas’s scribble technique.

“You start with a light hand and build the whole image at once rather than moving from one detail to another. If a line is in the wrong place, you learn how to incorporate it into the rest of the tone scribble.”

Throughout the show, Nicholas and his students will demonstrate both techniques. Draws will be held for the portrait intensive and painting with pencil classes.

Each portrait, or group of portraits, will come with a story so the viewer can learn who the subject is and why the work was created.

Visitors will be able to sign up for classes with Nicholas — or commission a portrait, done by Nick or one of his students.

Everyone is invited to the official opening, being held partway through the show to accommodate some of the portrait subjects who have offered to speak at the event. Green Party leader Elizabeth May and agriculture minister Lana Popham are both scheduled to say a few words, with their portraits beside them. P Admission: Free Location: Mary Winspear Centre, Bodine Hall 2243 Beacon Ave W, Sidney Show dates and times: Friday, March 29, 10 am to 9 pm Saturday, March 30, 10 am to 7 pm (opening ceremony, 7 to 9 pm) Sunday, March 31, 10 am to 4 pm More information: pearcepaintings.com 778.426.0150

in the heart of Brentwood Bay in the heart of Brentwood Bay

101 - 7111 West Saanich Road • 250-652-1235 • 250-652-1235 Mon-Fri 101 9 - 9- •7111 Sat West 9 - 6 •Saanich Sun 11 -Road 5 • Closed Holidays Mon-Fri 9 - 9 • Sat 9 - 6 • Sun 11 - 5 • Closed Holidays FEBRUARY/MARCH 2019 PEARL

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FOOTLOOSE

TRAVEL LOG

EATING LOCAL A hunger for Barbados

WO R D S + P H OTO S : H A N S TA M M E M AG I

“THIS TOUR WILL BE A PEEK INTO BARBADOS THROUGH YOUR TASTE BUDS. WE’RE NOT GOING TO FIVE-STAR EATERIES, BUT TO MORE BASIC RESTAURANTS WITH EXCELLENT FOOD — THE PLACES LOCALS FREQUENT.”

W

Street vendor in Bridgetown.

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PEARL FEBRUARY/MARCH 2019

ith a cigarette dangling from his lips and wielding a lethal machete, the street vendor looked positively frightening. But flashing a smile, he pulled a coconut from a shopping cart, lopped off the top and handed it to me. Yum! The fresh coconut juice was refreshing in the heat, and the vendor’s big friendly smile was the perfect welcome to Barbados.

I was on the Lickrish Food Tour and we were tasting our way through historic downtown Bridgetown, the country’s capital. Staying at a boutique hotel on a palm-tree-lined beach, I had sought out the tour because I wanted to eat like a Bajan and see the “real” side of Barbados.

The three-hour walking tour started in Independence Square where Claudette, our guide, explained the traditions, politics and long, colourful history of the island.

Beginning with its discovery in 1536, the development of Barbados has been influenced by sugar cane, rum and slaves from Africa. Barbados gained

independence from Great Britain in 1966 but still retains a strong British flavour.

“This is one of the friendliest islands in the Caribbean,” she said, adding, “This tour will be a peek into Barbados through your taste buds. We’re not going to five-star eateries, but to more basic restaurants with excellent food — the places locals frequent.”

Crossing the street, we entered Zadelle’s Café where we tasted meat rolls and smoothies, both made on the premises. Next, we crossed Constitution River on the Chamberlain Bridge with its great views of the Gothic parliament buildings and the nation’s blue and gold national flag flapping atop.

We wandered through the crowded, bustling downtown. My eyes were drawn to a plaque on a wall that highlighted some of the island’s misery of the past. A Slave Route plaque, it described the former “Cage,” a prison of wood and wire used to temporarily hold runaway slaves until their owners reclaimed them.

Farther down the street we entered Tim’s Restaurant, renowned for Bajan specialties. I enjoyed sitting among locals but became apprehensive when a dish of pigtails was served.

Surprise, the barbecued pigtails, which are very popular, were delicious! The backbone of a pig (not the tail) is brined, boiled multiple times and then seasoned and grilled. The cassava and sweet potatoes were a perfect accompaniment.

Narrow, crowded streets led us to Palmetto Mall Market where we stopped at several stores and stalls crammed with fresh vegetables and fruits. At one, a man waved a small Barbadian flag, while he showed his knee-length braided hair. beverage Unable to resist his sales pitch, we sampled fresh juicespackage* from coconut, sorel, golden apple and tamarin. Outside, a man behind a cart overflowing with nuts and fruits insisted I try a papaya. It was sweet, juicy and delicious. specialty Then the coconut vendor with a machete caught my eye.

He dining for definitely had a flair with the blade and stood out against the bright blue wall behind him.

Sipping coconut milk, we proceeded to the Legendary Fishcakes street cart. By now it was hot and humid, but luckily the cart was in the shade. Behind the cart I watched two women cooking the fish (cod) cakes in a batter of fresh herbs and spices.

A customer was eating three fishcakes placed between two slices of Bajan salt bread.

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*3 DAY SALE Sale terms & conditions: Expedia Extras are per stateroom based on double occupancy on select Princess Cruises sailings and vary by destination, departure date & stateroom category. Onboard coupon book offer is per person. Free Drinks & Specialty Dining offers apply to select 6 – 49 night sailings departing Summer 2019 to Spring 2020. Free Drinks offer applies to balcony and above staterooms. A daily limit on alcoholic beverages will apply and guest must be 21 years or older. Free Specialty Dining voucher applies to Mini-Suite or Suite staterooms. Reduced deposit does not apply to the World Cruises and voyages 45 days or longer. Captain's Circle savings is in US dollars. Additional restrictions apply. Contact us for full details. Itineraries, programs and policies are subject to change without notice. Valid for new bookings created and deposited June 21 - 23, 2018, are subject to availability and may be withdrawn at any time. Additional restrictions apply, contact us for full terms and conditions. Expedia CruiseShipCenters is not responsible for errors or information that may occur as a result of transfer of information from selected third parties, technical or human error. Expedia Extras are amenities, savings and bonuses that the consumer can receive as a part of Expedia Exclusive Staterooms, or from cruise line specific offers, and may not be exclusive to Expedia CruiseShipCenters. ©2018 CruiseShipCenters International Inc. Ships Registry: British & Bermudan.

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FEBRUARY/MARCH 2019 PEARL

35

Bridgetown in Barbados.

“This is called a cutter,” he said, “and it’s really good with hot pepper sauce.”

We entered the Synagogue Historic District.

With its tombstones, an ancient synagogue built in 1654, tall trees and stone museum, it was like a serene oasis after the bustling town centre. We walked quietly, in awe of the long Jewish history in Barbados.

Across the street, a line of small shops crowded the sidewalk and, above, a telephone pole held a tangle of wires like a Gordian knot.

At Ryanne’s Restaurant, we crammed in among the locals and savoured Bajan soup made with chicken, sweet dumplings, fresh herbs and sweet potatoes. On the neighbouring tables I could see numerous macaroni pies — a Bajan favourite. It’s a baked macaroni dish made with evaporated milk, eggs, onions, sweet pepper, ketchup,

36

PEARL FEBRUARY/MARCH 2019

seasonings and grated cheddar cheese.

Mustor’s Restaurant was the tour’s final stop and here we received the national dish, flying fish and cou cou, usually served on Fridays.

Mild and plentiful, the flying fish has become a countrywide symbol. Cou cou is made with yellow cornmeal and cooked with finely chopped okra, butter and spices. Both were delicious, especially when washed down with mauby, a traditional drink made from the bark of the mauby tree, boiled with cinnamon, orange peel, nutmeg and cloves, and sweetened to taste. Since it’s reported to also have medicinal properties, I quaffed a second glass.

Blinking as we came back into bright daylight, I was pleased. We had burrowed under the skin of the city, meeting locals, eating like locals and feeling like locals. Mission accomplished! P

PAWS ON

THE PENINSULA

PHOTOGRAPHY DON DENTON

Seen here, clockwise from top left, are: Lucie, a 5-year-old Golden Doodle; Lola, a 6-year-old Pomeranian; Frank, a 5-year-old Westie; Bullseye, a 6.5-year-old Boxer; French Bulldogs, from left, Hughie, age 5, and Munky, age 7 months; Sandy, a 7.5-year-old Yorkie and West Highland mix.

FEBRUARY/MARCH 2019 PEARL

37

MEET OUR

Pearl

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PEARL FEBRUARY/MARCH 2019

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C O M E V I S I T U S F O R Y O U R M AT T R E S S A N D A D J U S TA B L E BED NEEDS & SLEEP LIKE A BABY AGAIN. Visit the “Consumer Information” tab on our website for a full list of benefits to having a good night’s sleep.

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