Boulevard Magazine, Okanagan Home, March/April 2017

OK ANAGAN HOME

MARCH I APRIL 2017

LIFE AT ITS FINEST

FRESH Bring on

SPRING!

YEAR OF THE BOWL Trendy, tasty, tempting

HIGH STYLE 1960s elegance at a luxury mountain estate

LET THERE BE LIGHT A unique, custom-built, light-infused dream home

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A Wild Piece of Land A Wild Piece of Land

There are not many places left in this world where you can live surrounded by nature with open views so close a vibrant city.live Butsurrounded Wilden is such a place.

There arewide not many placesand leftstill in this worldtowhere you can by nature Only ten minutes from downtown Kelowna, Wilden is the largest master-planned with wide open views and still so close to a vibrant city. But Wilden is such a place. in downtown the Okanagan Valley.Wilden Over half of the 2000 acres are Only ten community minutes from Kelowna, is the largest master-planned dedicated to green space and will always be preserved as wild nature. community in the Okanagan Valley. Over half of the 2000 acres are dedicated to green space and will always be preserved as wild nature.

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36

62 56 22

71 18 FEATURES

On the cover Model Teigan Moore, represented by Deja Vu Model Management, wears clothing from Black Goat Cashmere and carries handbag

by Matt & Nat from Bia Boro Boutique.

Photo by Darren Hull, photographed at Dixon Estate near Vernon, BC.

28 LET THERE BE LIGHT

48 A SLICE OF THE SUN

Chance meeting leads to

Citrus brings colour and

stunning custom-built home

tangy zest to the season

By Darcy Nybo

By Chef Heidi Fink

36 YEAR OF THE BOWL

A food trend that’s tasty,

healthy and makes us

more mindful

By Jane Zatylny

42 HIGH STYLE

1960s-vibe elegance at a

luxury mountain estate

6

By Kim Appelt / Darren Hull

62 ASCENT TO PEAK FITNESS

Indoor climbing is good for

body, mind and soul

By Pamela Durkin

24

28 48

42 16 CONTENTS

DEPARTMENTS 8 OUR CONTRIBUTORS

22 INSPIRED CHEFS

12 EDITOR’S LETTER

A walk in celebrity heels

71

SECRETS & LIVES

Alex Lavroff

On impact

By Susan Lundy

Christina Ferreira

By Darcy Nybo

24 INSPIRED PEOPLE

Jerry Markham

74 OUTTAKE

INSPIRED DESIGN

By Patti Shales Lefkos

Hit the wall

By Lia Crowe

56 TRAVEL FAR

14

In the Jungle:

16 INSPIRED STYLE

Cruising in the Amazon

Sierra Harris

By Hans Tammemagi

By Lia Crowe

67 FRONT ROW

18

INSPIRED INTERIORS

A bird’s eye view

By Justin O’Connor

What’s on this month

By Brenda Giesbrecht

By Darren Hull

7

OUR CONTRIBUTORS

KIM APPELT STYLIST: HIGH STYLE

DON DENTON

LIA CROWE STAFF PHOTOGRAPHER, PHOTO STYLIST

PAGE 42

PHOTOGRAPHER: A SLICE OF THE SUN PAGE 48

“Choose your destiny, even if you have to re-think your path.” Kim is a fashion stylist and respected style expert in the industry. Her work has been in many publications, and seen on the red carpet at The Junos and The Daytime Emmys.

“One memorable aspect of shooting this edition was navigating the white puffy snow, wearing the totally wrong shoes.

This was most evident when photographer Darren Hull and I arrived at artist Jerry Markham’s mountain home, and I awkwardly slid in slow motion down his long, steep driveway to the soundtrack of all our uncontrollable laughter.” Lia Crowe is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.

CATHIE FERGUSON

HEIDI FINK

WRITER: ASCENT TO PEAK FITNESS

PHOTOGRAPHER: ASCENT TO PEAK FITNESS

WRITER: A SLICE OF THE SUN

PAGE 62

PAGE 62

PAGE 48

PAMELA DURKIN

“Until a friend recommended it as a way to shake up my rather tedious fitness regimen I had never entertained trying indoor climbing. Her enthusiasm and the information I garnered while researching this piece convinced me to give it a go. Now, I’d encourage anyone to try the sport — it truly provides the ultimate mind/body workout.” Pamela is a freelance health writer and nutritional consultant whose work has appeared in numerous magazines.

GROUP PUBLISHER Penny Sakamoto

“I love the quote from Ed Viesturs’ book No Shortcuts to the Top: ‘Climbing to the top is optional.

Getting down is mandatory.’”Cathie is a commercial and lifestyle photographer, who spent her childhood in Kelowna.

CONTRIBUTING Lia Crowe, Pamela Durkin,

WRITERS Heidi Fink, Brenda Giesbrecht, ADVERTISING DIRECTOR Mario Gedicke Patti Shales Lefkos, Darcy

250.891.5627 Nybo, Justin O’Connor, Hans Tammemagi,

EDITOR Susan Lundy Jane Zatylny

ASSOCIATE EDITOR Lia Crowe

CONTRIBUTING Lia Crowe, Don Denton,

CREATIVE DIRECTOR Lily Chan

PHOTOGRAPHERS Cathie Ferguson,

DESIGN Lorianne Koch, Darren Hull, Colin Jewall Bravo Advertising Michelle Gjerde CIRCULATION & Marilou Pasion Claudia Gross

DISTRIBUTION 604.542.7411

ASSOCIATE GROUP Oliver Sommer PUBLISHER

8

“We often work well ahead on our magazine stories, so it was great to be shooting a citrus themed food shoot with lots of bright colours on what was a grey wintery day outside.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“It was a challenge finding special citrus like kumquats and blood orange ahead of their season, but we needed them for the recipe testing and photo shoot.

We managed it, and had so much fun with the colours and flavours of all the beautiful fruit.” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

ADVERTISE Boulevard Magazine is British Columbia’s leading lifestyle magazine, celebrating 26 years of publishing. To advertise or to learn more about advertising opportunities please send us an email at info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca blvdmag.ca

Victoria Boulevard ® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication.

Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.

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OUR CONTRIBUTORS

BRENDA GIESBRECHT

DARREN HULL

JENNY MCKINNEY

WRITER: FRONT ROW

PHOTOGRAPHER HIGH STYLE

MAKEUP ARTIST: HIGH STYLE

PAGE 42

PAGE 42

PAGE 67

“The Valley has always offered up a rich feast of arts, culture and entertainment. This season is no different. The selection I offer to you in this issue includes premiere events as well as local favourites. Bon appetit!”

Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

“In between snapchats, insta stories and selfies, we actually got five, solid fashion pages shot.” Darren is an editorial and commercial photographer and has earned a reputation as one of Canada’s top image makers, with work informed by a strong sense of storyline.

PATTI SHALES LEFKOS WRITER: INSPIRED PEOPLE PAGE 24 “Jerry Markham is as welcoming, open and inspiring as the expansive view of Okanagan Lake from his living room. I fell in love with a mystical painting of delicate ballet dancers, waiting on an easel near the front door. Sadly, not for sale.” Patti loves living in the woods of Silver Star Mountain where she skis, snowshoes, hikes and combats writer’s block by gazing out the window at the antics of squirrels eating her prayer flags.

DARCY NYBO

JUSTIN O’CONNOR

WRITER: ON IMPACT

WRITER: INSPIRED INTERIORS

PAGE 71

PAGE 16

“I’ve watched the magic happen around Christina Ferreira for a few years now.

It was a pleasure to sit down and chat with her. It was also very rare because whenever I see her, she is always on the move! Christina is an Okanagan treasure and a role model for entrepreneurs.”

Darcy Nybo is a freelance writer, writing instructor and author. She is a self-professed word nerd and a wine aficionado by osmosis.

HANS TAMMEMAGI WRITER: IN THE JUNGLE PAGE 116

“Talk about a dream come true for me, collaborating with this world-class team.

Having THE Darren Hull capture my muse, along with the magical Teigan Moore, directed by the renowned Lia Crowe, and styled by the star Style by Kim, and beautiful hair from Pomme Salon ... it was one for the books. So grateful my artistry take me on such adventures.” Jenny is a Kelowna-based makeup artist.

“In this issue, I wanted to share a modern design filled with contemporary styling. I was drawn to the open, simplistic nature of the architecture, which was crafted to showcase the art treasures collected during the homeowners’ worldly travels.”

Justin is the top Sales Associate in Kelowna for Sotheby’s International Realty Canada and has recently taken over the reins as President for the Canadian Home Builder’s Association Central Okanagan.

JANE ZATYLNY WRITER: YEAR OF THE BOWL PAGE 36

“Visiting the depths of the Amazon jungle, and surviving, was an extraordinary experience. I loved it!” Hans lives on Pender Island and writes articles and books about travel, environment, First Nations, and odd, quirky things.

10

“When I was assigned this article, I was a little dubious about the trend of eating a complete meal from a bowl. But after researching the topic and trying a few bowls myself, I have to admit: I’m a convert. I’m now layering many of my meals in a beautiful, handmade pottery bowl.”

Jane is a magazine writer, editor and communications specialist.

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EDITOR’S LETTER

A walk in celebrity heels

BY SUSAN LUNDY

After exploring the spectacular St. Patrick’s Cathedral, near Central Park in mid-Manhattan, I pointed at a photo of Pope Frances on the wall. It’s a bit of a family joke because my husband has similar expressions and facial structure to current Pope. We often amuse ourselves by Googling images of Pope Francis and comparing them to Bruce.

So I directed him to stand under the photo while I pulled out my camera to snap a picture.

Suddenly a crowd of Italians appeared. They all wanted photos of Bruce and the Pope! We burst from the church, laughing hysterically as Bruce, slightly wild-eyed, posed for photos.

As always, this issue of Boulevard brushes local celebrity — but there are no mistaken identities here. Meet artist Jerry Markham, who creates stunning work from his mountaintop home and studio; local mover and shaker Christina Ferreira; Alex Lavroff, executive chef at Summerhill Pyramid Winery’s Sunset Organic Bistro, and the style-savvy Sierra Harris.

If travel is your thing, join us on a luxurious cruise, deep into the Amazon, or ascend to “peak” fitness on a journey that’s good for body, mind and soul.

You won’t want to miss our fashion story, highlighting trendy Okanagan clothes and accessories, set to a backdrop so swanky, it’s worthy of any celebrity.

Looking for home design inspiration? Check out trending wallpaper in Inspired Design, and take a wander through this issue’s featured homes in our Inspired Interiors and Hot Properties stories.

These houses sizzle — like a feast for the eyes. Speaking of feasts, chef Heidi Fink loves citrus so much, she’s planned an entire meal around it. Bright, tangy, sweet — citrus is like a slice of the sun.

Once again, Boulevard is thrilled to present a bit of local celebrity, a dash of luscious lifestyle and all the ingredients for a delightful foray into spring.

And for my part, I’m happy to kick off Blythe Danner’s heels and enjoy the season walking in my own shoes.

PHOTO BY LIA CROWE

A

PPARENTLY, I LOOK A LITTLE LIKE the actress Blythe Danner.

I’ve heard the comparison before and accepted it with amusement (she is after all 20 years my senior). But during a trip last April to New York City, I had the unexpected experience of walking a few steps in Blythe’s heels.

It started at the star-studded Tribeca Ball, a fundraiser for the New York Academy of Art, where my daughter goes to school. It’s a big deal, attended by numerous celebrities (Al Pacino was there), and as I reached in for my second glass of champagne, a man in a gleaming suit stopped and studied me.

“You look a lot like Blythe Danner,” he said. “And I should know; I’ve met her six times.”

A few minutes later, someone in the stairwell said “Hi Blythe.” And towards the end of the evening some young man dragged me off to pose in a photo with him.

But things got even stranger as our small group of five shimmied in our sleek outfits over to the nearby Roxy Hotel for a drink and bite to eat. My (fake!) diamond earrings must have glimmered as we sat down in the dimly lit lounge because a hush fell over the staff and our Prosecco and frites were delivered with surprising deference.

“If there is anything you need …” the server said.

To our right sat a drunken couple from Belarus.

Suddenly, the woman launched herself towards me, clutching me in a hug and saying in a thick Russian accent, “My husband told me not to bother the celebrity, but I had to come and meet you.”

She continued to chat with those at our table, periodically stopping mid-sentence to plant kisses on my cheek. Her husband ordered a round of vodka and began dropping loud hints about the Tribeca Ball’s “after party.” Perhaps we could get them into it?

The Russian woman’s accosting of me alarmed the staff and quite a ruckus ensued. Eventually, I excused myself and escaped downstairs to the bathroom. Later, as I stood in the hallway, heart beating wildly, unable to go back into the lounge, I realized I was unwittingly experiencing the life of a celebrity. I didn’t like it!

This worshipping of celebrity seemed out of place in a city that epitomizes defiant individualism. But this was actually our second brush with it — and the first was even more amusing.

THIS WORSHIPPING OF CELEBRITY SEEMED OUT OF PLACE IN A CITY THAT EPITOMIZES DEFIANT INDIVIDUALISM.

12

Susan Lundy heads up the editorial team for the Boulevard Magazine Group. She is a former journalist, two-time recipient of the prestigious Jack Webster Award, and the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013).

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HIT THE WALL Son

PHOTO BY DON DENTON OF A VICTORIA HOME BY GRIFFIN RESTORATION SERVICES

Wallpaper is back! From traditional to contemporary, graphic to colour-rich, wallpaper has returned as the new way to accent Okanagan homes with a hit of colour and a touch of glamour.

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inspiredSTYLE

BY LIA CROWE WITH SIERRA HARRIS, OWNER OF BIRCH HILL STUDIO, A LIFESTYLE BOUTIQUE IN VERNON

I

N 2015 WHEN SIERRA AND HER FAMILY moved to the Okanagan, she decided to forgo the nine-to-five grind and instead follow her passion as a “maker.”

After selling jewelry on Etsy, her love of “handmade” quickly evolved into her own store, Birch Hill Studio. “I needed a creative outlet, so I opened a store for other people like myself. We now carry beautiful handmade pieces from local stay-at-home moms [all the way] to large companies, but the one common thread is….we carry only Canadian companies.”

This year, in addition to the boutique, she is launching a clothing line with her husband called Birch Hill Apparel. “It has been a very long time in the making, so I’m thrilled it’s finally coming to fruition.”

Sierra describes Birch Hill Studio as the experience of rooting around in your big sister’s closet.

“I so badly wanted to be like my older sister when I was a teenager; she was the coolest person and super popular with rad concert T-shirts and Club Monaco sweaters. It seemed so effortless and ‘cool’ but she literally only wore jeans and T-shirts. That’s how I want my clientele to feel — unique street casual that feels effortless.”

LIFE

“GOOD STYLE TO ME IS KNOWING YOUR STYLE IN THE FIRST PLACE. AS FADS COME AND GO, IF YOU’RE SELF-AWARE, YOU CAN INCORPORATE THEM INTO YOUR WARDROBE WITH YOUR STAPLE PIECES, BUT NEVER WAIVER FROM WHAT’S TRULY YOU.”

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FAVOURITE LOCAL RESTAURANT: Browns Socialhouse. FAVOURITE COCKTAIL/WINE: “I don’t drink alcohol so iced vanilla latte.” ALBUM ON CURRENT ROTATION: Joanne by Lady Gaga and Cleopatra by The Lumineers. FLOWER: Lilacs.

FAVOURITE CITY TO VISIT: Zurich, Switzerland: “I lived there for 2 years.” FAVOURITE HOTEL:

“I was a flight attendant for years, so I have a love-hate relationship with hotels. They all kind of blur together.” FAVOURITE APP: Instagram. FAVOURITE PLACE IN THE WHOLE WORLD: “At home on my couch with my huz and my little bean.”

READING MATERIAL WHAT DO YOU READ ONLINE FOR STYLE:

“I don’t read a particular website but I love LIKEtoKNOWit on Instagram.” FAVE PRINT MAGAZINE: Fashion Magazine, “Having a store that only carries Canadian products, I try to stick to Canadian mags for inspiration.” FAVE STYLE BLOG: “Probably just Jillian Harris: she’s a jeans and T-shirt girl with good taste in shoes.

Plus she supports Canadian any chance she gets.” COFFEE TABLE BOOK: Rough Luxe Design. LAST GREAT READ: Big Little Lies

by Liane Moriarty. BOOK CURRENTLY READING: Lean In by Sheryl Sandberg.

FAVOURITE BOOK OF ALL TIME:

The Outsiders by S.E Hinton.

STYLE INSPIRATIONS STYLE ICON: “It’s a toss up between classic Audrey Hepburn or Winona Ryder.” FAVOURITE ARTIST: “My grandmother made quite a name for herself in and around Vancouver in the ‘70s and ‘80s so ...

I’d choose her.” PIECE OF ART: “A pastel drawing of a nude my grandmother did; it’s in my master bedroom.” FAVOURITE FASHION DESIGNER: Calvin Klein. FAVOURITE MUSICIAN: “1990s Mariah Carey… not current Mariah Carey, let’s be clear on that, or James Taylor.” ERA OF TIME THAT INSPIRES YOUR STYLE: ‘70s Annie Hall meets ‘90s Angela Chase (Claire Danes). FILM OR MOVIE THAT INSPIRED YOUR STYLE: “Anything with Diane Keaton … turtlenecks and collared shirts.”

FASHION UNIFORM: “BRUNETTE the Label sweatshirt with a collar (my husband owns a restaurant, so he’s constantly staining really nice dress shirts, so I cut the collars off to wear under my sweatshirts without the bulk of a full shirt), Dish black vintage wash skinnies and my classic white and black Adidas.” ALL-TIME FAVOURITE PIECE: “This is tough, probably my red and black plaid Saylor winter coat.” CURRENTLY COVETING: “A Smythe blazer … someday I will own one.” FAVOURITE PAIR OF SHOES: Slip-on Oxford black Poppy Barleys. FAVOURITE DAYBAG: “A couple years ago, my mother-in-law bought me a super simple, black Matt & Nat parabole cross-body; it goes with everything!”

FAVOURITE JEWELRY PIECE OR DESIGNER: “I hate to sound cliché, but my wedding ring — my husband has very good taste.” FASHION OBSESSION: BRUNETTE the Label crew neck sweaters: “I have at least 7 or 8.” ACCESSORY YOU SPEND THE MOST MONEY ON: “Definitely shoes ... I finally added a pair of Fryes to my collection.” BEAUTY NECESSARY INDULGENCE: Weekly manicures. MOISTURIZER: Glo Minerals SCENT: Euphoria

by Calvin Klein MUST-HAVE HAIR PRODUCT: “As long as my greys are covered, I’m good.” BEAUTY SECRET: “Never have I ever worn makeup to bed!”

17

inspiredINTERIORS

A

bird’s eye view

KELOWNA HOME COMBINES BEACH HOUSE WARMTH AND CASUAL ELEGANCE

BY JUSTIN O’CONNOR

18

PHOTOS BY DARREN HULL

L

OCATION OF HOUSE: Lower Mission, Kelowna. Both the builder and the architect have done a fantastic job of maximizing the unique building envelope of this 50-foot by 450-foot lakefront lot.

NAME OF INTERIOR DESIGNER: The interior design was a true collaboration of the homeowner and the builder — Chris Thomson of Thomson Dwellings.

HOMEOWNERS’ CONCEPT: “The intent was to create a retirement home on the lake, maximizing the view for the important first-floor rooms, like the master bedroom and great room, ensuring privacy and overcoming the 50-foot width of the lot and 450-foot length.

“Because this is a sandy beach we wanted to give it a warm California beach feel but sophisticated, not too casual. So many contemporary homes are cold and we wanted our home to be clean and modern but warm.

“Even though grey continues to be the new colour, we wanted to incorporate warm whites with accents of natural wood. We chose Benjamin Moore ‘cloud white’ inside and out. We added accents of warm, natural wood, including blocks of natural rift oak cabinets in the open kitchen, combined with high gloss warm white horizontal handle free cabinets. The mostly white with bits of grey quartz on the island with a waterfall added to the crisp clean look.

“The whitewashed, wide-plank, clear white oak interior floor 19

gives it a beach feel but the clear grade gives it a more elegant look. The large-format Ames tile on the foyer wall has a sand texture and colour that carries over to the fireplace floor-toceiling wall as you move towards the lake.

“Larger format high gloss Ames white tiles were used throughout the bathrooms, creating a clean look with contrasting warm, rift oak wall-hung cabinetry. The powder room has a backlit, turquoise blue Avonite countertop, surrounded by largeformat, wavy wall tiles, keeping within the water theme.

“We also wanted to highlight our glass and other art collectibles from our travels so we were sure to create niches and walls that would accommodate each piece. Our house is a home — designed not decorated — it tells a story and reflects who we are.

“Local artisans handcrafted much of our furniture and we have collected these pieces over the years, so also wanted to be sure each piece had its place. The front foyer has a fabulous art piece that consists of seven tin ceiling tiles from an old Quebec 20

farmhouse (we are originally East Coasters) …. The 15- foot piece has travelled with us to many houses. Below the art piece is a 13-foot, live-edge wood bench with stainless legs, and a Peruvian wall rug creates drama at the base of the stairs because of the perspective created by the weaver. The Chinese screen upstairs became a piece of wall art to show off the beautiful hand painting behind the baby grand piano, which is an art piece in itself.”

FROM THE DESIGNER: “I think that the name I created for their home ‘Bird’s Eye View’ is very fitting. The home was definitely a collaboration to get it so perfect for the homeowners’ needs. And ultimately, their vision was accomplished. The stories and memories of this couples’ life together, and travels abroad, flow throughout this home and Thomson Dwellings is honoured to have been a part of it.”

21

inspiredCHEFS

ALEX LAVROFF, EXECUTIVE CHEF SUNSET ORGANIC BISTRO SUMMERHILL PYRAMID WINERY TEXT BY SUSAN LUNDY PHOTOS BY DARREN HULL

22

Alex Lavroff in the

QUICK FACTS:

kitchen at Sunset • Alex Lavroff Organic Bistro and his • Age: 29 dish, Nasi Goreng.

• Born and raised in Kelowna.

• Trained at Pacific Institute of Culinary Arts • One year at Summerhill Pyramid Winery • Previously: “All over the Okanagan; most recently, the chef at Mission Creek Golf Course.”

WHAT ARE YOU BEST KNOWN FOR AS A CHEF? Bright, clean flavours, usually with citrus components.

year-old son, River. Going for walks and enjoying quality time.

ANYTHING ELSE WE SHOULD KNOW? WHAT ARE THE 10 OR SO MOST IMPORTANT INGREDIENTS IN YOUR PANTRY? Lime, lemon, shallots, rice wine vinegar, olive oil, grapeseed oil, dark chocolate, barbecue chips, full fat yogurt, very fresh eggs, Maldon salt, aged cheddar, medium Dutch gouda, fresh crunchy bread, San Marzano tomatoes.

FAVOURITE DISH TO COOK AND EAT ON A WET, SPRING DAY? Grilled cheese with lots of ketchup — usually on a nice day too.

WHAT’S YOUR GO-TO ITEM WHEN SAMPLING OTHER CHEFS’ FARE? It changes a lot.

Usually, I order an item on the menu that I tend to struggle with or have trouble getting inspired to cook, to see what they like to do with it. It’s always cool to see how someone else unlocks a flavour. I’ve been seeing a lot of octopus lately on menus and I have been trying that out and really enjoying it.

HOBBIES? I’m a wine lover and love touring around the Okanagan and seeing what wineries are releasing. Any free time is dedicated to my lovely wife and my one-

Okanagan Wine Fest is starting up, May 4-14. It’s going to be a really cool time to make a dinner reservation. Also, a highlight of our restaurant is our omakase menu. You and five friends come in for dinner and we prepare five to seven family-style courses for your group. I write a new menu for it every day, and it’s a great experience for a foodie.

CAN YOU SHARE AN EASY, SEASONAL RECIPE FOR A QUICK BITE THIS SPRING? NASI GORENG Serves 2 2 6 oz steak (any cut is fine, fish and chicken work great as well) 2 cups cooked rice 2 limes ½ cup chicken stock 1 Tbsp Sambal Oelek 1 Tbsp Ketjap manis (sweet soy sauce) 1 Tbsp soy sauce 1 Tbsp sweet chili sauce ½ thinly sliced onion 1 clove chopped garlic ¼ cup chopped, salted peanuts Peanut Sauce: 1 cup smooth peanut butter

juice and zest of 1 lime 2 Tbsp Sambal — cook over low heat until just melted and warm You will also need: Shrimp Crackers 2 eggs Full fat yogurt Shredded green cabbage Sushi vinegar Olive oil Cook your steak to desired temperature, slice and set aside. In a hot pan, sweat your onion and garlic, add cooked rice and chicken stock. Add the rest of the ingredients and mix together.

Remove from heat and set aside.

Mix together some yogurt in a bowl with a splash of olive oil and black pepper.

Dress shredded cabbage with sushi vinegar and olive oil, and fry the eggs sunny side up.

In a bowl, layer rice with steak on top, a dollop of yogurt, some cabbage and an egg. Drizzle with warm peanut sauce and serve. It’s always nice to garnish with a grilled lime and then crumble shrimp crackers over top.

This is also a great dish to serve family style. Plate it all in separate bowls in the middle of the table and let people mix and match.

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JERRY MARKHAM’S

road trip to creativity

BY PATTI SHALES LEFKOS

J

ERRY MARKHAM LOOKS AS COMFORTABLE under the vaulted ceilings of his rustic, open concept home as he does next to his cowboy and landscape paintings.

High above the west shore of Okanagan Lake, expansive windows in his home highlight the distant view through stately pines. Casually dressed in a denim shirt and jeans, he greets me with an engaging grin and firm handshake, blue eyes dancing above a welcoming smile.

A quick tour of the main floor reveals his creative talent extends beyond painting: there are handmade wooden plank floors, a rustic kitchen island and broad-plank desk crafted for his wife, Leah, a screenwriter and web designer. A collection of some of his own paintings and sculptures, along with those of his mentors and friends, line the walls.

Born in Innisfail, Alberta, and raised in Spirit River and Airdrie, Jerry enrolled in the Alberta College of Art and Design after graduating from high school.

Unsure of his ability to succeed at art, Jerry remembers the encouragement of his stepfather, Fred “Stewie” Stuart, who said, “Find something you like to do and be the best at it. If you get good enough you can make money at it.”

His mom, on the other hand, was worried.

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PHOTOS BY DARREN HULL

“She wanted to know I could make enough money to get out of the house,” he says with a laugh.

But he lasted only one semester. “I didn’t care for college much. I wasn’t learning the fundamentals of painting and drawing.”

So for the next four years, Jerry worked as a roofing contractor. But fate intervened when a roofing spike pierced his foot, and he was forced to take time off work. During his convalescence he went shopping for art supplies and ended up landing a job at Calgary’s Swinton’s Art Supply, Instruction and Framing. Storeowner and painter, Doug Swinton, became Jerry’s first mentor.

“I got to go around to lots of studios. That’s where I met artist Jean Geddes, who became my second mentor. She taught me to take my work seriously, told me I was good enough, but that I had to work at it, eight hours a day.”

Following her advice, 24-year old Jerry got an evening job at a hardware store so he could paint all day. He’s been painting eight to 10, sometimes 12 hours a day ever since.

Now 38, Jerry credits his parents, dad, Fish and Wildlife Officer Stan Markham, and mom, care home worker Kathy Stuart, for his impressive work ethic. Early shared experiences with his dad, such as camping, ice fishing and hunting,

inspiredPEOPLE

“BUT I KNOW HE WAS ONLY BEING HONEST TO MAKE ME BETTER. I LEARNED TO GET OVER MYSELF AND GET BACK TO WORK IN THE STUDIO.”

Jerry Markham at his lake view home.

“I ADMIRE THE WORK OF THE RUSSIANS LIKE ILYA REPIN, WHO WAS INFLUENCED BY THE IMPRESSIONISTS. THEY WERE CLASSICALLY TRAINED, BUT THEN LEARNED TO LET GO.”

developed his love of the outdoors.

Art store employer Doug helped Jerry find other teachers and mentors along the way. In 2004, determined to improve their craft, Jerry and Doug hopped in Doug’s truck and went on the road in search of teachers.

“We looked up artists we admired, then called and asked if we could drop by, saying we would be in their area — when really the whole purpose of the trip was to make these visits.”

They spent some time with American landscape painter Clyde Aspevig in Bozeman, Montana, and later found painter and sculptor Bill Reese in Wenatchee, Washington.

Jerry spent several years studying with Bill Reese and Jean Geddes.

“Jean taught me to paint from life, the outdoors and landscapes. She was fair and gentle. Bill was fair but not so gentle. He was a hard teacher, brutally honest. But he was able to support his family with his sculpting and painting. I went down 26

to work with him every few months for a few years. Every time I came home I would be depressed for a couple of days. But I know he was only being honest to make me better. I learned to get over myself and get back to work in the studio.”

While his house is spacious and full of natural light, the adjacent studio, heated by a cast iron woodstove, is dim and cosy.

“I use mostly artificial light for painting,” he says. “The galleries are all in artificial light. I prefer to paint in the light my work will be shown in.”

While Jerry started as a landscape artist, he has since branched into a variety of areas of contemporary oil paintings, including figures, urbanscapes, wildlife and anything that captures his interest.

Currently, he is fascinated by hockey goalies. Antique goalie masks, sticks, gloves and other paraphernalia are strewn over a few tables. A large painting of former Montreal Canadien “Habs”

goalie Jacques Plante in action dominates one wall.

“One of my early successes was when NHL goaltender Félix ‘The Cat’ Potvin bought a painting I did of him.”

On the opposite side of the room, a large grizzly lunges for a salmon, and one can almost feel the spray from the waterfall.

Above that a rancher, sitting tall in the saddle, Stetson shielding his eyes from the sun, rounds up cattle. Small studies of farm animals fill in the spaces.

“We keep a few chickens as models. We get fresh eggs that way, too,” he says, pointing through the window at the heated chicken coop behind the house.

Near his easel, beside a small computer desk, sits a wellworn, red velvet easy chair in full view of two television screens.

“Two screens?” I ask.

“I use one for the photos I sometimes paint from. The other is for Netflix,” he laughs. In talking about his process, he says, “The first part of sketching and planning out a painting is fun.

The rest is hard work.”

He adds, “My process hasn’t changed much over the years.

But the subject matter and style have changed. My subject matter has more variety and my style is much looser. I admire the work of the Russians like Ilya Repin, who was influenced by the Impressionists. They were classically trained, but then learned to let go. I use brushes and a knife. Whatever it takes to get it right.”

In 2006, Jerry and Leah arrived in Armstrong, then six months later moved to their current home. In 2008, Jerry was one of 50 artists featured in the Coors Western Art Exhibit and Sale in Denver, Colorado.

“That was a turning point,” he says. ”I sold four of the five

Whispers on the Wind — oil painting by Jerry Markham.

paintings I entered.” Jerry’s work is now exhibited in several galleries in the Western United States as well as at Gallery Odin on Silver Star Mountain.

What keeps him going? “I’m still trying to learn, always trying to get better.”

See more of his work at www.jerrymarkham.com.

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“IT MAKES IT LOOK LIKE THE ROOF IS FLOATING… THEY LET IN SO MUCH LIGHT.”

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“OUR LAST INSTRUCTION WAS TO TELL HIM WE DIDN’T WANT ANY WASTED SPACE. THEN WE LET HIM GO WITH IT.”

J

EANETTE COLLINSON REMEMBERS WITH FONDNESS the day she and her husband decided to move from Vancouver to Kelowna, and drove around the area, looking for ideas.

“I saw this one house in an area we both liked. I liked the colour and the style of the house. We pulled over so I could get a picture of it. As we stopped, the owners were coming outside,” Jeanette explained with a smile. “I asked if we could take a picture of their house.”

The homeowners agreed and the couples started chatting.

“It turned out, the fellow who owned the house was just a couple of years behind my husband in university. We didn’t know each other, but we knew many of the same people. He jokingly said we should buy the property next door. That’s exactly what we did.”

30

Once they purchased the property, they asked their new neighbours who designed their home, and discovered it was Gregg Stappler of West | Coast Design. They also learned Jason Brears of Heirloom Custom Homes was the builder. The Collinsons hired them both.

“When it came to the design of the home, we told Gregg we wanted lots of windows because we like lots of light. A home we had in Alaska (before Vancouver) had lots of open space and glass,” Jeanette explained. “We wanted the master suite to be on the main floor. Plus, we wanted a modern home with very clean lines. Our last instruction was to tell him we didn’t want any wasted space. Then we let him go with it.”

When builder Jason Brears looked at the designs, he realized that having that much glass required the input of engineers, so he brought in ROV Consulting.

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“There were lots of engineering aspects to the house with the timber frame, post and beam and exterior chopstick posts.

There were a lot of custom connectors that had to be made,” said Jason.

Mahdi Yazdinezhad, M.Sc P.Eng, of ROV Consulting spoke about the process, saying, “The entire front wall is made of glulam and glass, and we needed to ensure it was structurally sound. We made custom connectors for the moment frame.

There were some diagonal glulam columns that we had to design special connectors for as well. They are hidden and are screw connections.”

The front wall of glass wasn’t the only concern for ROV. “The house had so many openings that we had to do a lateral load analysis,” explained Mahdi. “The house is quite high elevation-wise, so it is exposed to the rain a lot. We had to do

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specific detailing to transfer the wind loads to the columns and then to the roof diaphragm. From there the loads were transferred to the side shear walls. Then on the left side of the house there was a cantilevered roof that extended out eight feet without support on two sides. We had to hide the beams inside the roof and provide a joist connection to those beams.”

Other details included a 16-foot-tall front wall, much higher than a normal home, and the chimney, which had brick and stone cantilevered six feet above the roofline.

When all was said and done, the Collinsons had their dream home.

Jeanette’s favourite part of the house is the transom windows throughout the house.

“It makes it look like the roof is floating,” she said. “They let in so much light. I also love the size of the home.

There isn’t a wasted inch in the house.

Jason worked with closely with ROV to make sure the structural integrity was sound, considering all the windows we wanted.

I think it is such a cool design. It was exactly what we had in mind.”

Working with trades can sometimes be difficult, especially if you don’t live in the city in which you’re building. Not so with this house.

“Jason and Heirloom Homes went above and beyond in helping us with this build,” said Jeanette. “Everyone did. The tradespeople were extremely professional. We were impressed, not just with the quality, but also with their personalities. They all listened carefully and made sure we were happy. There were never any major issues, and the minor ones were addressed by Jason.”

Jason loves how the build turned out.

“It was by far my most challenging house. I love the look and the feel of the home — it’s so open. When you complete a home that is someone’s dream home … it makes me feel proud of my work and my team,” he said.

“I think we did a pretty amazing job on this house and it compares to Kelowna’s best.”

Part of what makes a house a home is the interior decorating and that’s where Mika Rempel of Mika Designs came in.

“Mika was brilliant,” said Jeanette. “She was able to understand and hear exactly what we were trying to describe to her. There were times she came through with design ideas that we hadn’t verbalized very well. She was wonderful in steering us into interior finishes and giving us choices that saved us a tremendous amount of time and confusion.”

Mika loved working on this house as well.

“There are so many pieces to this home that I just love,” she

“IT WAS BY FAR MY MOST CHALLENGING HOUSE. I LOVE THE LOOK AND THE FEEL OF THE HOME — IT’S SO OPEN.”

32

said from her Kelowna office. “Like the floors. They are seven inches wide, wire-brushed white oak flooring with a custom stain and European hard wax oil. Because we had them milled and made locally, we could get up to 12-foot board lengths.”

A functional and stunning kitchen offsets the beautiful fireplace in the living area. It has a Sub-Zero fridge and freezer, Wolfe stove and ovens, plus a Bosch dishwasher and a wine fridge. The kitchen cabinets were all custom made from Su Casa Cabinets.

All doors and drawers in the kitchen are soft close. The island countertop is Fantasy Brown Granite from Stone Quest.

The backsplash tiles were handmade in California.

“They are a little uneven and have a crackle glaze on them that is really beautiful,” said Mika.

There’s also a unique lighting feature in the dining area.

“It’s a Heracleum chandelier by Moooi from Inform Interiors out of Vancouver,” explained Mika. “It’s a really cool light — a lighting designer created it. There are little LED lights sandwiched in acrylic discs. It was made to look like cow parsley.

It was a good choice because the clients had lived in Juno, Alaska and there was lots of cow parsley up there.”

Another interesting light fixture is the stairwell pendant light.

“It’s made by Marset and called Discocó. It looks like it’s inspired by ‘60s artichoke lights. It creates beautiful shadows on the wall and is an art piece unto itself,” said Mika. “I simply love the stairwell in the house. We did a modern metal picket hand rail and customized every detail of the stairs.”

Back in the living area, the fireplace takes centre stage.

“The fireplaces are made with Buechel Fond du Lac stone from Brock White. I love the colour as it’s unique for here. It is light and has some blues and greys in it and complements the oak wood floors.”

Other features of the living area include a custom-made wool and silk rug designed by Burritt Bros. in Vancouver and created by artist Zoë Pawlak.

“It’s stunning,” said Mika.

“There are just so many elements of this home I love,” she said. “Like the natural plaster walls in the powder room and the master bedroom wall from Claymasters. It feels very warm and light and feels homey in here.”

“This was the fourth home we’d built,” said Jeanette. “This was the easiest one ever. It’s like they say, when you surround yourself with good people, you look good too.”

Suppliers List Design: West | Coast Design Builder: Heirloom Custom Homes Interior design: Mika Designs Engineering: ROV Consulting Floors: Koeda Hardwood Floors Cabinets: Su Casa Cabinets Custom Rug: Burritt Bros (Vancouver) Kitchen island countertop: Stone Quest

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View of Saint-Martin Canal in Paris

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36

FEATURE STORY

YEAR OF THE

BOWL A FOOD TREND THAT’S HEALTHY, DELICIOUS AND EVEN MAKES US MORE MINDFUL

BY JANE ZATYLNY PHOTOS BY DARREN HULL / DON DENTON

Ramen at Wasabi Izakaya.

37

D

EEP BOWLS, SHALLOW BOWLS, BOWLS the size of large tea cups, traditional blue and white Chinese bowls filled with steaming portions of ramen noodles, whole grains or rice…. bowls topped with sweet, savoury and spicy sauces, crunchy spring rolls, fanned slices of bright green avocado, crispy pieces of fish, soft fried eggs, spiced and sliced chicken, tender pulled pork, colourful fruit and kale smoothies, and more, so much more.

One-bowl meals are hip, healthy and incredibly popular, thanks to Goop’s Gwyneth Paltrow, cookbook author Nigella Lawson, food bloggers and legions of Pinterest and Instagram users. In her New Year’s Day blog, Lawson even goes so far as to say, “if I could, I’d eat everything out of a bowl.”

Why did plates become passé? Part of the answer lies in the simplicity of bowl food, says Kate McKay, chef at Lakehouse Home Store in Kelowna.

“The trend is taking off because bowl food is simple, aesthetically pleasing and typically healthy,” she says.

“There are also no set rules with this type of presentation.

Home cooks and chefs alike can be as creative as they wish.”

Couple that with the fact that fewer and fewer people are eating at the table these days, and you begin to understand the appeal of a meal in a bowl. After all, it’s far easier to balance a bowl on your lap while binge-watching Netflix than a plate.

A healthy staple in Asian, Indo, Moroccan and Latin American cuisines, bowl food layers carbohydrates with a protein and vegetables, then adds flavourful condiments and sauces. Many restaurants are riffing on traditional pho, ramen, acai, bibimbap, poke and rice bowl recipes, making these dishes their own.

Bowls entangle their ingredients in a way that’s just not possible with a plated meal, delivering surprisingly complex and delightfully new taste sensations and intriguing textures.

Before it returned to Toronto in 2015, Victoria restaurant Lady Marmalade served one of my all-time favourite meals in a bowl, the Baja Rice Bowl. My mouth used to water for this magical blend of brown rice, black beans, white cheddar, pico de gallo salsa, avocado, sour cream, scallions and cilantro.

Some experts also believe that this combination of flavours and textures may make us more mindful of what we eat, as we carefully discern, appreciate and consume the different ingredients nestled in the bowl before us. Charles Spence and Vanessa Farrar, authors of a 2013 study conducted at Oxford University, even suggest that the weight of a bowl we cup in our hands could lead to greater feelings of satisfaction with a meal.

As trendy as it has become, the idea of eating a full meal from a bowl isn’t entirely new. Ten years ago, a restaurant I really liked traded all of its plates for large, rustic pottery bowls.

While the bowls were great for risottos and pasta, they were

“THE TREND IS TAKING OFF BECAUSE BOWL FOOD IS SIMPLE, AESTHETICALLY PLEASING AND TYPICALLY HEALTHY.”

Super Food 500 at JOEY Kelowna’s.

38

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Pork Ramen at Wasabi Izakaya.

THIS COMBINATION OF FLAVOURS AND TEXTURES MAY MAKE US MORE MINDFUL OF WHAT WE EAT, AS WE CAREFULLY DISCERN, APPRECIATE AND CONSUME THE DIFFERENT INGREDIENTS NESTLED IN THE BOWL BEFORE US. incredibly awkward for steak, which was sent slipping around the sides of the bowl.

In my opinion, for bowl food to work well, slices of meat and other ingredients should be scaled down to easily fit on the tines of a fork or between two chopsticks — and should be soft enough to cut through easily without a knife.

Simple, high-quality ingredients are best for bowl food, and chefs in the Okanagan take full advantage of regionally sourced ingredients.

JOEY Kelowna’s 500 Super Food Salad, for example, tosses kale, escarole and arugula lettuces with quinoa to provide a nutritional one-two punch. No iceberg lettuce and bland, no-fat dressing here: “This menu item is popular because of the healthy customer, not just the dieting customer,” says Dean Botterill, executive chef. “It provides our customers with a dish with an economical caloric side that is high on nutrients and also happens to taste great.”

Junya Nakamura, owner and chef at Wasabi Izakaya in Kelowna, uses local chicken to make his ramen stock.

“We also make our fresh ramen noodles every day,” he says, adding that the Original, Tan Tan Men (spicy miso) and Vegetarian ramens are the most popular choices.

“Everything in the bowl has been selected, prepared and produced from our kitchen — the noodle, stock and topping,” he adds.

On a chilly winter’s day, bowls also keep food contained and warm — rather than starkly exposed on a cold plate. For savoury or hot bowls, Lakehouse’s McKay suggests that home chefs use an oven-proof bowl — like the Costa Nova friso cereal bowl — that can be preheated.

40

“It’s a great shape, and its simplicity won’t distract from the colours you’ll want to incorporate in your bowl.”

Smoothies, on the other hand, call for a low-lying bowl.

“The Sophie Conran pasta bowl, for example, lets you show off all the beautiful fruit, seeds and even flowers in your smoothie.”

With their nutritional power, great taste and casual ease, meals in a bowl are likely to appear in more and more restaurants and home kitchens in 2017. And that, as Martha Stewart used to say, is a good thing.

COOKBOOKS

Simply Nigella: Feel Good Food by Nigella Lawson (Chatto and Windus, 2015) The cookbook diva’s latest effort includes an entire chapter on “bowlfood.”

The Power Bowl Recipe Book: 140 Nutrient-Rich Dishes for Mindful Eating (Adams Media Corp., 2017) Bowl food recipes designed to deliver specific health benefits, from weight loss to heart health.

The Grain Bowl by Nik Williamson (Phaidon, 2016) A collection of 95 recipes for breakfast, lunch, and dinner, made with grains, seeds, rice, and superfoods, plus slow-cooked meats, fruits and roasted vegetables.

The Sprouted Kitchen Bowl and Spoon by Sara Forte (Ten Speed Press, 2015) Beautifully illustrated, everyday recipes for single dish meals by food blogger and James Beard Award-nominated author.

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Colour blocked dress ($129) by I.N.C International Concepts from Hudson’s Bay; vegan leather handbag ($168) by Matt & Nat from Bia Boro Boutique; shoes, stylist’s own.

Blush shift dress ($108) by Design Lab Lord & Taylor from Hudson’s Bay; necklace by Leah Alexandra ($190) from Birch Hill Studio.

Kimono ($169) by Gypsy Soul Designs from Gypsy Soul Designs; two scoop mini ($45) by Gypsy Soul Designs from Gypsy Soul Designs; white boots ($100) by Zara from Zara; necklace ($125) by Melanie Auld from Birch Hill Studio; watch ($199) by Piperwest from Birch Hill Studio.

Peplum scoop neck top ($369), ribbed pencil skirt ($315), and printed scarf ($285) all by Black Goat Cashmere and from Black Goat Cashmere; vegan leather handbag ($168) by Matt & Nat from Bia Boro Boutique.

Makeup: Jenny McKinney Hair: Nicole Pidherny, owner of Pomme Salon, Kelowna Model: Teigan Moore represented

by Deja Vu Model Management Styling assistants: Julienne Quesnel and Heather Gordon Photographed on location at Dixon Estate, Vernon.

“NOTHING SAYS CITRUS SEASON MORE THAN A BRIGHT SALAD FULL OF BITTER GREENS AND SWEET-TART CITRUS."

48

FOOD & DRINK

A SLICE OF THE SUN CITRUS BRINGS COLOUR AND ZEST TO THE SEASON

BY HEIDI FINK

PHOTOS BY DON DENTON

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T

HE BRIGHTEST SPOT IN THE WINTER KITCHEN is a bowl of colourful citrus fruits — a taste of sunshine promised inside their brightly coloured skins. With its juicy tart, sweet and bitter flavours, citrus offers a perfect contrast to the otherwise boring winter produce rotation of root vegetables and cold storage apples.

Citrus season is at its peak in the winter months; you’ll find the best quality and biggest variety from December to the beginning of March. That’s also when we can find some unusual or exotic types of citrus: satsumas, Meyer lemons, tangerines, kumquats, blood oranges and finger limes, to name just a few.

Although most of these deliciously tart and fragrant fruits are perfect for out-of-hand eating, they are easily put to work in the kitchen as well. Citrus can be used in a dizzying variety of recipes, spanning the menu from dessert, to side, to sauce, to entrée.

The following menu touches on citrus fruits’ flexibility and versatility in the kitchen: aromatic kumquats in a sweet-andspicy chutney, jewel-like blood oranges in a salad, tart limes to infuse a juicy pork roast and Meyer lemons to add an intoxicating perfume to a light-as-a-feather dessert.

Enjoy! And, remember, the sun is on its way back to us.

Kumquat Chutney

Makes about 500 ml Kumquats have a sweet and fragrant skin and a very tart interior, making them a perfect fruit to use in a complex and delicious chutney. Kumquats vary from quite dry inside to juicy, so adjust the amount of water accordingly. Serve this chutney as

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a fruity accompaniment to grilled or roasted meats and poultry, or with vegetarian curries of any kind.

2 cups fresh kumquats (about 225 g) ¾ cup sugar ¼ cup apple cider vinegar or lemon juice ¼ cup fresh orange juice ½ cup water, adjust as necessary Pinch salt 1 cinnamon stick 2 whole cloves 8 pods green cardamom ½ tsp whole coriander seed ¼ tsp to ½ tsp chili flakes Cheesecloth 2 slices of ginger (optional)

Wash the kumquats and cut them into quarters, removing any large seeds as you go. Place the prepared kumquats in a mediumsized saucepan. Add the sugar, vinegar, orange juice, water and salt. Place the spices (including the ginger, if using) in a square of triple-thickness of cheesecloth; fold over the cheesecloth and tie it into a little packet. Place this spice packet in with the kumquats.

Bring mixture to a boil, reduce heat and simmer 15 to 20 minutes, stirring occasionally, until the kumquats are tender (their pith will start to appear translucent) and the juices are syrupy. Add more water, if necessary, to prevent the mixture from getting too thick and sticky. Or, if the kumquats are very juicy and the mixture is too runny, continue to cook for a few minutes longer to thicken.

Reverse Seared Pork Loin Roast with Lime Crust

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Home owner Meriah Jamieson sets the table for a citrusinfused feast.

Remove from heat. Remove the spice packet with tongs or a fork, pressing the packet against the side of the pot to get all the juices out. Let the kumquat chutney cool completely before using. Store in a glass jar in the refrigerator for up to two weeks.

Reverse Seared Pork Loin Roast with Lime Crust

Serves 4 large portions or 8 modest ones Reverse searing is one of my favourite ways to prepare a roast, ensuring meat that is evenly cooked and very juicy throughout, and with a crackling, flavourful crust.

place in the oven. Roast until an instant-reading thermometer registers 135°F to 138°F, about 2 hours. Remove pork from the oven and tent with foil for about 10 minutes.

Increase oven heat to 500°F. Remove foil from pork roast and return to the oven. Cook until the exterior is browned and crisp, and the internal temperature is 145°F to 148°F, about 10 to 15 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes. Internal temperature will continue to rise, finishing just above 150°F. Before carving, sprinkle fresh lime juice and additional lime zest over the roast for an extra boost of lime flavour.

Golden Basmati Rice Pilaf with Preserved Lemon

One 4-bone pork loin roast, chine bone removed (about 4 lbs) 1½ tsp fine sea salt 2 tsp light brown sugar 1 tsp freshly ground pepper Finely grated zest of 1 lime (about 2 tsp) Additional lime zest, plus juice, for finishing the roast

Makes 4-plus cups of pilaf, to serve 6 to 8 people.

This is one of my all-time favourite pilaf recipes as the flavour of the caramelized onion plays against the sweetness of the cranberries and the tart complexity of the preserved lemon for an addictive flavour combination.

Preheat oven to 250°F and adjust oven rack to centre position. Score the fat cap of the pork roast in a crosshatch pattern, being careful not to cut into the meat.

In a small bowl, mix together salt, sugar, pepper and lime zest. Rub this mixture liberally all over the pork, pressing into the meat. Place pork roast, fat side up, in the roasting pan and

1 yellow onion, quartered and sliced thin ¼ cup ghee or butter 2 cloves garlic, minced 1½ cup basmati rice (Tilda is one of my favourite brands) ½ tsp turmeric ¼ tsp cayenne

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½ tsp salt 2¼ cups broth (vegetable or chicken) 2/3 cup dried cranberries 1 small or ½ large preserved lemon 1 cup plain whole milk yogurt ½ cup chopped flat leaf parsley or dill

“CITRUS CAN BE USED IN A DIZZYING VARIETY OF RECIPES, SPANNING THE MENU FROM DESSERT, TO SIDE, TO SAUCE, TO ENTRÉE."

In a medium pot with a tight-fitting lid, sauté the sliced onion in the ghee or butter over medium-low heat until the onion is dark golden brown, at least 20 minutes. Remove onion with slotted spoon to a plate. Set aside.

There should be at least a tablespoon of butter left in the pot. If not, add some more to make up the difference. Return the pot to the stove at a medium heat. Add the garlic and sauté briefly, until fragrant. Add the basmati rice, turmeric and cayenne. Sauté for 2 to 3 minutes, stirring constantly until spices and rice smell toasty. Add the broth and the salt. Bring to a boil, stir to mix everything well, reduce heat to lowest setting and cover. Cook rice covered and undisturbed for 20 minutes.

Turn the heat off. Remove lid, scatter cranberries over the top, replace lid and let pilaf sit for 10 more minutes.

Meanwhile prepare the preserved lemon by cutting into quarters. Rinse and remove the insides, leaving only the peel.

Cut the peel into very small cubes.

After 10 minutes, remove the lid from the pilaf. Add the reserved onions (you may have to reheat them briefly in the microwave if the butter has hardened) and the prepared preserved

lemon. Gently stir these into the pilaf along with the cranberries. Serve the pilaf topped with yogurt and chopped parsley or dill for garnish.

Salad of Winter Greens, Beets and Pomegranate with Citrus Vinaigrette

Serves 8 Nothing says citrus season more than a bright salad full of bitter greens and sweet-tart citrus. My favourite to use here is blood orange, but navel orange works well, too.

Salad 3 blood oranges OR 2 navel oranges 1/2 pomegranate, seeds removed 4 small or 3 medium beets, boiled whole, then peeled and sliced ¾ lb of mixed greens (micro greens, arugula, baby kale, radish sprouts) 1 small Belgian endive, leaves separated and sliced lengthwise ¼ small radicchio, sliced thinly Optional — ¼ cup toasted sunflower seeds OR pumpkin seeds Citrus Dressing 1 Tbsp very finely minced shallot ½ tsp Dijon mustard 1 tsp honey or sugar

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Finely grated zest of 1 lime (about 2 tsp) Finely grated zest of 1 lemon (about 2 tsp) Finely grated zest of 1 orange or blood orange (about 1 Tbsp) 2 Tbsp freshly squeezed lime juice 2 Tbsp freshly squeezed lemon juice 2 Tbsp freshly squeezed juice of orange or blood orange ½ tsp salt ½ tsp freshly ground black pepper ¼ cup extra virgin olive oil ¼ cup light oil (e.g. grapeseed, sunflower) Salad To cut the oranges into segments start by cutting of both ends of the fruit. Place one (now flat) end on a cutting board. Use a small paring knife to cut off the skin and white pith from top to bottom, following the natural curve of the orange, and not cutting too much into the flesh. Once the skin has been cut off, pick it up in your hand and cut the orange segments out, slicing between the segment membranes with the paring knife. You should end up with a pile of orange segments that have no skin or pith on them.

Squeeze the “core” you have left in your hand over a bowl. Use this juice later in the dressing. Repeat with remaining orange(s).

On a large platter, arrange the salad greens, the prepared endive and the prepared radicchio in a pleasing arrangement.

Scatter the prepared orange segments, the pomegranate seeds, and the optional toasted seeds over the greens. Drizzle with half of the Citrus Dressing and serve immediately, passing more dressing at the table.

Dressing In a small mason jar, combine the shallot, Dijon, honey or sugar, all the citrus zest, all the citrus juices, salt and pepper.

Screw the lid on tightly and shake well to combine, until the sugar and salt dissolves. Add both oils and shake again until well mixed.

Alternatively, make this a small bowl, whisking well to combine. Dressing will last for two weeks in the refrigerator.

Lemon Feather Cake with Meyer Lemon Cream (GF)

Makes one 10-inch cake, serving 12 people.

This recipe is adapted from one I found years ago in the pages of the Canadian Living 20th Anniversary Cookbook. Gluten free, light, luscious, lemony — a keeper for sure.

NOTE: for a dairy-free version, use the Earth Balance shortening and coconut milk to substitute for the butter and whipping cream, as directed in the recipe.

Cake 6 eggs, separated 1 Tbsp finely grated lemon zest 1¼ cup berry sugar or superfine sugar ¾ cup potato flour (potato starch), sifted ¼ cup freshly squeezed lemon juice Icing sugar, for decorating the cake

Lemon Feather Cake with Meyer Lemon Cream (GF)

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Lemon cream filling 1/4 cup unsalted butter (or Earth Balance Buttery shortening) Pinch salt 1/2 cup granulated sugar 2 tsp finely grated zest of Meyer lemon 2 Tbsp freshly squeezed juice of Meyer lemon

2 Tbsp freshly squeezed juice of regular lemon 2 egg yolks 2/3 cup whipping cream (or solid coconut milk)

Preheat oven to 350 F. Line a 10-inch springform cake pan with parchment paper.

Cake: In a large bowl, beat egg yolks with the lemon zest and half of the sugar for at least five minutes, or until pale and thickened. Set aside. In a separate bowl using clean beaters, beat egg whites until soft peaks form. Gradually beat in sugar and beat until stiff peaks form. NOTE: It is very important that the egg whites are not beaten too stiffly. If egg whites are over-beaten, they will lose their ability to hold air when folded into a batter.

Sift one third of the flour over yolk mixture and gently mix it in. Fold in half the egg whites. Repeat steps once. Sift over and fold in remaining flour. Transfer one quarter cup of batter to a small bowl. Add the lemon juice and mix well. Fold this back into the remaining batter. Pour batter into the prepared pan. Place in the oven and bake for 35 to 40 minutes, until cake tester comes out clean. Let cool on rack.

Filling: Fill a medium pot about one third of the way with water.

Bring to a boil, reduce heat to a bare simmer and place a medium bowl directly over the pot. This is a makeshift double boiler.

Put the butter (or Earth Balance) in this bowl and melt.

Add the sugar, Meyer lemon zest and both types of lemon juice. Stir until sugar dissolves.

In a separate bowl, beat the egg yolks until frothy. Slowly pour in about ¼ cup of the lemon mixture, whisking all the while. This helps temper the yolks and keeps them from curdling when they are added to the whole mixture.

Slowly pour egg yolk mixture into the bowl with the remaining lemon mixture, whisking the whole time. (The bowl should still be over the hot water.) Cook, stirring constantly, 5 to 8 minutes, until mixture is thick enough to coat the back of a spoon. Remove the bowl from heat and let the mixture cool completely. Refrigerate until cold.

In a separate bowl, whip cream until medium-stiff peaks form. Gently fold the whipped cream into the lemon curd that is in a bowl. (If using coconut milk, use only the solid stuff at the top of the can.) Refrigerate filling until cold and thickened. It should be as cold and thick as possible when serving the cake.

To assemble cake: Slice cake in half horizontally with a serrated knife.

Place bottom layer on a cake platter. The edges of the cake platter should be lined with 4 strips of parchment paper.

Spread filling over the cake layer. Cover with top layer of cake. Sift icing sugar over the top and decorate with berries, if desired. Remove the strips of parchment paper from the edges of the cake platter.

The filling is not very stiff, so when serving the cake, make sure to use a very sharp, thin knife (serrated would work) to make the cuts, and cut with a very gentle downward pressure (more like sawing). The filling will still ooze out a bit, but not too much.

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TRAVEL FAR

IN THE JUNGLE

LUXURY CRUISING, DEEP IN THE AMAZON

BY HANS TAMMEMAGI

WE TRAVEL IN SILENCE, EACH OF US ABSORBED IN THE BEAUTY AND MYSTERY OF THIS PLACE. 56

57

Deluxe master suite on the Delfin II.

"S

SHHH,” SAYS ERICSON, OUR GUIDE, pointing to two eyes peering from a pool. “It’s a green anaconda.” My heart almost stops as he reaches into the water and wrestles out a writhing, seven-foot-long, very agitated snake.

Keeping a goodly distance, I timidly snap photos.

Our group of eight continues along a muddy trail through a dense maze of vines, multi-shaped leaves and towering trees in the humid, sweltering Amazon jungle. Ericson brings over a tarantula, huge and hairy, displayed on a plate-sized leaf.

Then he shows us a small red frog, warning, “Don’t touch; its sweat is used to make poison darts.”

Ericson finds two more big snakes — boa constrictors this time. Sweat drips down the back of my shirt, but my senses are all a tingle with this primordial experience. A sloth watches 58

placidly from high up.

The hike ends and we board a skiff and motor back to the mother ship, the splendid — and safe! — Delfin II. We’re cruising on the headwaters of the Amazon River in the isolated Pacaya Samiria National Reserve of Peru.

In contrast to the daily outings, our time aboard the Delfin II is luxurious and, well, even hedonistic. The boat is new (2009) and shines in lovely local wood — capirona for floors and marupa for walls. Her 14 staterooms could be mistaken for stylish, upscale hotel rooms.

Each day my queen-size bed is decorated with an elegant swan folded from a towel. The room includes air-conditioning, flush toilet, hot shower and, best of all, an enormous window offering grand views onto the more-than-a-kilometre-wide river.

A massage at the spa, an exercise space, and yoga are

available, and I enjoy sipping a cerveza or pisco sour while reading and gazing at the view. But my favourite is visiting the bridge. The captain, who speaks little English, shows me maps and GPS positions on a screen and loudly tries to explain where we are. In spite of his best efforts, I still feel disoriented deep in this jungle, far from my accustomed urban life.

Mealtimes are especially anticipated, for Peruvian cuisine is amongst the world’s finest and the Delfin’s executive chef is superb. Today I join three well-travelled Australian businessmen.

One says with an Aussie twang, “I never imagined such good tucker in the middle of a jungle.”

He’s right; we’re on a culinary adventure. Other passengers (there are 24) include a honeymooning couple from Lima, a German couple, two British gentlemen and three couples from the United States. The conversation is witty and intelligent, helped, no doubt, by the generous flow of wine.

On board we are in a cosy cocoon, wanting for nothing.

Outside, however, we are in a totally different realm, one that is lush, humid and teeming with life from small insects to multi-coloured birds to reptiles to mammals. There is definitely an edge, a frisson of danger, but most of all, an overwhelming feeling of awe, as though we’re immersed in the very crucible of life and evolution.

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In the morning we divide into three groups, clamber aboard skiffs and head upriver. We turn into a small meandering tributary, one of dozens in this enormous rabbit warren of water. We’re enclosed by greenery: strangler figs, kapoks, palms, vines and more. Cawing, chirping and squawking surround us; more than 1,500 bird species are found here.

Our binoculars and cameras capture red-bellied macaws, a flock of egrets, a tree full of storks, several hawks, an oriole blackbird and a blue-headed parrot. And for a few moments a shower of nutshells cascades down like rain from a troop of monkeys feeding high overhead.

Rounding a bend we come upon a village where children rush down to meet our skiff. Six ramshackle houses with thatched roofs stand on stilts; none have window coverings to prevent mosquitos. It’s a sad sight and I wonder what the future holds for these people. Our guide passes out pens and pencils to the smiling, excited children.

That evening we learn about indigenous cuisine. The chef explains with the rolling Rs of Spanish, “The jungle provides a wonderland of culinary material.”

He stresses the importance of fresh fish, nuts and fruit, which he sources from the local indigenous people.

In other presentations we learn the Amazon River is immense, discharging more water into the ocean than the next seven largest rivers combined. And the jungle basin it drains is enormous, encompassing an area the size of the United States.

We learn how the water level changes dramatically during the year, about a fish that jumps out of the water to lay its eggs on dry bushes, about jaguars and tapirs, and macaws that eat clay.

The largest collection of plant and animal species in the world live here. I’m overwhelmed.

Another day we skiff through a winding tributary. Ericson points to a tree trunk with six bats curled up inside a cavity. A hawk perches nearby, watching us. We travel in silence, each of us absorbed in the beauty and mystery of this place.

That afternoon we jump off the skiff in the middle of the wide river and swim. Surprise! The backs of pink dolphins are cresting above the water nearby. Ericson explains these freshwater dolphins are intelligent, friendly and curious. I’m thrilled 60

when two briefly come so close I can see their long snouts and almost touch them.

Late in the afternoon we motor slowly down a small twisting tributary. We stop in a marshy area to fish for piranha and pull in several. The 10-inch-long fish look innocuous, except for their sharp serrated teeth. I decide I don’t want to fall overboard here.

With dusk settling, swarms of mosquitos emerge, oblivious to my lather of DEET. As the moon plays hide and seek among clouds, the stillness is shattered by the blood-curdling screech of a howler monkey.

Ericson scans a spotlight along the shore and soon illuminates two bright dots: a pair of eyes. Slowly the skiff approaches. Ericson leans over the bow and, with a happy shout, he pulls up a three-foot long caiman by its tail. Holding its snout tightly, he lets us touch the reptile before releasing it. I renew my pledge to not fall overboard.

Back on the Delfin II, I join the honeymooning couple and a pleasant American duo for the final dinner. It’s hard to believe this amazing trip will soon be over. A traditional Peruvian dish is laid before us.

“This is the best trip we’ve ever taken,” says the American lady enthusiastically. My mouth full, I can only nod enthusiastically in agreement.

IF YOU GO, YOU NEED TO KNOW

General Peru information: visitperu.com Delfin Cruises: delfinamazoncruises.com. Dr. Jean-Jacques Decoster, a renowned ethnohistorian, will deliver lectures about the Amazon basin on some Delfin II sailings.

Flights: Many airlines go from Vancouver to Lima. Then fly to Iquitos to meet Delfin staff.

Currency: 1 Sol = $0.39 Canadian Electricity: Peru uses 220 V electricity. Their plugs use two rounded (not flat) prongs.

Language: Little English is spoken, so bring a Spanish phrasebook.

Visa: Canadians only need a valid passport.

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HEALTH FEATURE

ASCENT TO PEAK FITNESS INDOOR CLIMBING BENEFITS BODY, MIND AND SOUL

BY PAMELA DURKIN PHOTOS BY CATHIE FERGUSON

Climbing at Victoria's BoulderHouse.

62

“YOU ARE FULLY ENGAGED MENTALLY THE MOMENT YOU ARE ON THE WALL. WORRIES ABOUT WORK AND THE DAY-TO-DAY GRIND DISAPPEAR AND THE ONLY THING THAT MATTERS IS HOW TO SOLVE THE PROBLEM: HOW TO PROCEED UP THE WALL.”

“We’re Working on the View”

O

NE OF THE RESOLUTIONS I MADE at the beginning of the year was to overhaul my rather ho-hum fitness regimen. I’d grown weary of monotonous sessions on the elliptical machine—I wanted a new challenge, one that would engage my body AND mind.

When a friend suggested, rather enthusiastically, that I try indoor climbing, my curiosity was piqued; it was a sport I knew little about and had never considered it as a “real” workout. But after doing a little research, I changed my mind and became seriously intrigued.

Indoor climbing is one of the fastest growing sports in North America and it’s garnering attention and praise from fitness and medical experts alike—for good reason.

Evidence suggests the sport challenges every muscle group in the body, in addition to being a superb stress buster and overall brain booster that can help improve cognitive function and serve as a valuable adjunct in the treatment of conditions like autism and depression.

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“PEAK” FITNESS

Impressed, but not persuaded that indoor climbing can give you the same “cardio-oomph” your morning jog does? Consider this—studies indicate ascending a rock wall can get your ticker pumping as effectively as climbing stairs or jogging.

In fact, a one-hour climbing session can burn well over 700 calories—much more than the 560 calories you’d burn spending the same amount of time running at a six-mile-perhour pace. What’s more, climbing utilizes almost every muscle group in the body, not just your arms.

“It’s a full-body workout,” says Christiaan deVries, owner of Kelowna’s Gneiss Climbing gym, “It’s a workout that involves full range of motion — with climbing you don’t repetitively use the same muscles over and over again as you do in many sports.

Actually, you never do the same move twice.”

“You’re like a monkey when you’re climbing,” echoes Max Considine, program co-ordinator at Victoria’s Boulders Climbing Gym. “You use your whole body, legs and core to propel yourself up the wall. Climbing improves the strength, endurance, speed and flexibility in most major muscle groups and not many sports do that.”

That full-body workout translates into a pretty attractive aesthetic. Proponents of the sport claim regular climbing can

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“THE MOMENT YOUR BODY IS ON THE WALL, ALL THE NOISE OF LIFE DISAPPEARS AND THE ONLY THING THAT MATTERS IS MOVEMENT TO SOLVE THE PROBLEM.” Nikki Strong, Lee Miller and Chelsea Medd climbing on the wall.

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leave you with strong, toned shoulders, lean thighs, strengthened arms, back and neck and a rock solid core. In addition, the long reaches and intricate footwork needed to scale a wall can develop flexibility and balance, and leave you as limber, as yes, a monkey.

Teaching Excellence, Inspiring Futures, Shaping Character

MENTAL BENEFITS

In addition to helping you achieve peak fitness, climbing can enhance your mental health. According to research from Indiana University, climbers who totally lose themselves in the flow of the sport enter a mindset that can create euphoria and even block physical pain. deVries confirms this finding without hesitation.

“You are fully engaged mentally the moment you are on the wall. Worries about work and the day-to-day grind disappear and the only thing that matters is how to solve the problem: how to proceed up the wall.” (Routes are referred to as “problems” in the sport) There’s even more good news for your noggin—some small studies have shown that indoor climbing can have positive effects on anxiety, depression and ADHD. Not surprisingly, some hospitals in Germany already use rock climbing as a therapeutic approach to treat depression.

In Austria, where the sport is heralded as an activity that promotes mindfulness, self-awareness, self-efficacy and trust, there is even an Institute for Therapeutic Rock Climbing.

Considine isn’t surprised. “Climbing in general requires a high degree of concentration, focus and perseverance—it really builds confidence, puts you in a Zen sort of state and improves overall cognitive function.”

He adds, “I’ve seen painfully shy children lacking in selfesteem, blossom into self-confident, outgoing kids within a month of taking up indoor climbing—it’s wonderful to see that kind of development.”

“I'VE SEEN PAINFULLY SHY CHILDREN LACKING IN SELF-ESTEEM, BLOSSOM INTO SELF-CONFIDENT, OUTGOING KIDS WITHIN A MONTH OF TAKING UP INDOOR CLIMBING.”

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GETTING SOCIAL

Another salient element in indoor climbing’s trifecta of health perks is its inherent social aspect.

Climbers are a supportive bunch. Spend time at any climbing facility and you’ll see people swapping tricks and tips with individuals they’ve never met before, or several people climbing on a section of wall working out the route together. You’ll also likely see folks who’ve completed a route gathered on the ground cheering on others, who are still propelling up the wall.

“You don’t see people in our gym wearing ear buds — they’re talking to one another, helping each other work their way up the

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wall, really engaging in teamwork. Climbers are a tight bunch with a strong sense of community,” enthuses de Vries.

Why is all this important? A plethora of studies confirm that socializing is good for us, and heals us through the same basic physical mechanisms as diet and exercise. People with good social connections have stress hormone blood profiles that are significantly healthier than folks who are isolated.

They also have more circulating immune cells and lower cardiac inflammatory protein.

If garnering some insight into the benefits of indoor climbing has piqued YOUR interest about the sport, you don’t have to look far to find a superb facility.

Kelowna is home to three, well-equipped climbing gyms.

Whether you try traditional indoor climbing — which involves scaling higher walls utilizing a harness and ropes — or bouldering, a branch of the sport where people climb without ropes over safety mats at heights of up to four or five metres, is a matter of personal preference. Most good gyms offer both options and also rent, at a nominal fee, any equipment you may require—all you need to do is show up and begin your own “ascent” towards “peak” physical and mental health.

KELOWNA CLIMBING VENUES

Beyond the Crux Climbing Gym Inc. (250-860-7325) 685 Finns Road. #5 Energyplex Family Recreation Centre ( 250-765-4486) McCurdy Corner, 948 McCurdy Road.

Gneiss Climbing (236-420-4322) 430 Banks Road. #101 Claire Chappel

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FRONT ROW

BY BRENDA GIESBRECHT

A ROUNDUP OF ALL THINGS ARTSY, MUSICAL AND EXCITING HAPPENING IN THE OKANAGAN VALLEY THIS SPRING. ENJOY BEAUTIFUL ART, GLORIOUS MUSIC AND ART-FULL CELEBRATIONS.

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Alonzo King LINES Ballet.

DIVINE DANCERS

ALONZO KING LINES BALLET KELOWNA COMMUNITY THEATRE, MARCH 7

T

echnical brilliance, hyper-physicality, exquisite extensions — these are a few of the ways in which Alonzo King LINES Ballet has been described. For one night only in Kelowna, you can decide for yourself if this internationally celebrated company lives up to the hype.

King is a visionary choreographer whose pieces are performed by dance companies throughout the world. LINES Ballet is a celebrated, San Francisco-based, contemporary company, whose dancers are renowned for their long lean lines and explosive athleticism.

Ballet Kelowna is proud to host Alonzo King LINES Ballet as the company stops in the Okanagan during its North American winter tour, presenting a double bill performance.

Shostakovich is the first of two dances. Set to four 68

Shostakovoch string quartets, the dancers will be pushed to the limits of their physicality: fast, frenetic movement at one moment, and graceful long extensions the next.

SAND is the second piece, one that made its world premiere in April 2016 to critical acclaim. Jazz is at the heart of this electrifying dance, combining the improvisational nature of the music with the technical discipline of ballet into a romantic and potent mix.

Take this unique opportunity to enjoy one of the truly original ballet companies in existence today.

A NOTION OF BEAUTY

FABRICATIONS KELOWNA ART GALLERY, UNTIL APRIL 16 “This exhibition features the works of four women artists who are from different regions of Canada, but all of whom work in installation,” notes promotional materal.

PHOTO: CHRIS HARDY

Laura Vickerson’s Air.

But what is installation?

Installation art is three-dimensional work, often site-specific, that transforms the perception of space. It can be temporary or permanent, and incorporate a broad range of materials and media.

Kelowna Art Gallery will be the temporary home of four, large-scale installations, each one presenting a unique approach to the notion of beauty as interpreted by the artist. Each artist uses a different medium to compose these labour-intensive productions.

Yael Brotman and Libby Hague are both Toronto printmakers who have moved into installation. In this show, Brotman still uses paper but Hague uses plastics; Laura Vickerson of Calgary will install an enormous, suspended fabric environment, and Gisele Amantea of Montreal will work with a text piece that involves flocking.

All of these artists bring a wealth of experience and expertise to their work. Their individual works have been exhibited across Canada and some internationally.

Make time to visit the gallery before April 16. Immerse yourself in the environment and contemplate your notion of beauty.

acceptable forum in which to explore uncomfortable topics. So, let’s have an honest and wry conversation about aging and dying in Canada.

Vernon Performing Arts Society presents Getting to Room Temperature, described as “a hard-hitting, sentimental and funny one-person play about dying — based on a mostly true story.”

Playwright Arthur Milner introduces us to his mother, 93-and-a-half-year-old Rose, whose health has taken a turn for the worse.

She’s politely requested euthanasia, and the emotional journey into “grudgingly explored territory” begins. It looks at the debate about doctor-assisted suicide in Canada, our personal experiences, our need to laugh in the face of death and how we respond to these questions that are at the heart of it all.

Getting to Room Temperature has garnered rave reviews from shows across Canada, describing it as the best piece of theatre seen in a long, long time. It’s a wonderful, painful, thoughtprovoking experience.

THOUGHT-PROVOKING THEATRE

Bring your colours and your pride! It’s the first ever Peak Pride celebration at Big White Ski Resort — Canada’s newest LGBT2Q+* winter destination event.

The weekend will be filled with fun-filled events, including family-friendly activities such as skiing and snowboarding, ice

GETTING TO ROOM TEMPERATURE VERNON PERFORMING ARTS CENTRE, MARCH 22 One of live theatre’s great strengths is providing a safe and

WEARING THE COLOURS

PEAK PRIDE 2017 BIG WHITE SKI RESORT, APRIL 7 TO 9

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COLOURS OF RUSSIA

WITH GUEST ARTIST MINSOO SOHN VERNON PERFORMING ARTS CENTRE, MARCH 12 World-renowned pianist Minsoo Sohn is coming to the Okanagan, performing music from the Russian masters in concert with the Okanagan Symphony Orchestra.

Although titled Colours of Russia, the repertoire includes a distinctly non-Russian piece. The concert opens with Blaze,

by Canadian JUNO Award-winning composer Vivian Fung. Commissioned by the Seattle Symphony, it is a onemovement work that Fung says “became an expression of my temperament of the time, reflecting the qualities of my youth — energy, drive, passion, tenderness and the like.”

Russia is featured in Rhapsody on a Theme of Paganini by Sergei Rachmaninoff. Starting as a crisp, clean introduction, the piece develops in complexity through 24 variations of tempo, tone and scale, culminating in a complexity that only a pianist as skilled as Minsoo Sohn can manage completely.

Pictures at an Exhibition by Modest Mussorgsky, a suite of 10 pieces, has become a showpiece for virtuoso pianists.

Sohn will be playing the arrangement for orchestra created by Maurice Ravel.

Minsoo Sohn has quickly become a favourite musician with local audiences. This concert is certain to delight as Sohn brings the true colours of these Russian masterpieces to life along with a brilliant tribute to the work of Vivian Fung.

Minsoo Sohn.

BOHEMIAN BALL

climbing, skating and tubing, as well as a Pride Parade, an après ski beer garden and high-energy nightlife celebrations, featuring top tier talent.

This inaugural event is co-produced by Dustyn Baulkham and Peter Breeze, Kelowna locals with many years of volunteering in the LGBT2Q+ community. They saw the opportunity to bring this new, exciting and inclusive event to the Okanagan.

“The diversity of our community continues to grow and evolve,” said Breeze. “This has inspired us as we developed what Peak Pride will look like, and we cannot wait to welcome everyone to Big White in April.”

Big White Ski Resort is within easy driving distance of Kelowna, just 56 kilometres southeast of the city. This multiawarding-winning resort is famous for its champagne powder snow and fabulous terrain.

You only have one opportunity to be part of an event premiere! Take part in Peak Pride and create memories that will last a lifetime.

For more information visit peakpride.ca or visit the Big White Ski Resort website *LGBT2Q+ stands for Lesbian, Gay, Bisexual, Transgendered, Two Spirited, Queer and + for everything else that falls under the colourful umbrella.

On April 21, Opera Kelowna will animate the Coast Capri Hotel ballroom with a vibrant Parisian street scene as it presents A Bohemian Masquerade.

Here, visitors can meet a poet, a painter, a musician and artisans while shopping and sampling delicious wines from Quails’ Gate winery alongside French-inspired cuisine.

All events in in Opera Kelowna’s 2016-17 season come with a “Bohemian” theme, in honour of its main-stage production, Puccini’s La bohème in August.

So on April 21, join Opera Kelowna in the “streets of Paris” and feast your eyes on a fashion show featuring items by local designers and artisans. Let your ears take in a crosspollination of opera, jazz and percussion — all performed by special musical guests. Fill your dance card with the names of professional ballroom dancers or surprise guest celebrities; and bring home a memento of the evening.

There will be live and silent auctions and a variety of fun and interactive fundraising activities. All proceeds of the event go toward producing Opera Kelowna’s 2017 Summer Opera Series, which comprises several free community events and a youth educational program, and culminates in Puccini’s La bohème.

Tickets can be purchased at kelownatickets.com

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A BOHEMIAN MASQUERADE COAST CAPRI HOTEL, APRIL 21

SECRETS & LIVES

“IT MAY LOOK LIKE THINGS ARE GOING EVERY WHICH WAY, BUT I HAVE IT ALL IN MY HEAD AND I KNOW EXACTLY WHAT CAN BE DONE AND I GET IT DONE.”

On Impact EVENTS ORGANIZER CHRISTINA FERREIRA REVS IT UP AND MAKES THINGS HAPPEN

BY DARCY NYBO

PHOTOS BY DARREN HALL

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“MY WORK ISN’T A JOB, IT’S A LIFESTYLE.” 72

Y

OU’VE HEARD THE ADAGE THAT if you show up and work hard, you can do anything. Kelowna’s Christina Ferreira is living proof that it’s true.

Christina grew up in the Oliver area. She learned from an early age that hard work pays off. As a teenager, while her friends were sleeping in and lounging at the beach, she was up at 6 am and working in the orchard. Then at 3 pm, she’d clean up and head off to her paying job at Dairy Queen. At 11 pm she’d head home and be up at 6 am the next morning.

“When your family has an orchard, most of the work is done in a four-month period, and that’s when they needed us. My brother and sister and I worked weekdays and weekends during the growing and picking season,” she recalls.

Eventually, her family traded the apple orchard for a vineyard and opened Quinta Ferreria winery.

Work ethic firmly implanted, Christina attended what was then known as Okanagan University College. She graduated with a BBA Business Administration degree. One of her instructors, Blair Baldwin, was part of the Okanagan Wine Festivals Society (OWFS). In 2002, Christina approached him and applied for an administrative support position. Within a year she traveled the hierarchy from assistant to one of three equal partners with OWFS. As time went by, people noticed that Christina had an innate ability to plan events that were unique and well attended.

“By 2008, I was getting requests from people to help them market their products and do their event planning,” says Christina. “That’s when Impact Events was born. My focus is on wine and culinary tourism as well as corporate and private parties. My true love really is event and project managements. I get to use my creativity, my research skills, sales, budget management and my marketing skills. I just love it.”

Christina is known for doing things a little differently, and getting great results. The fundraiser she organized for the United Way is one example.

“We did Boxing for My Community at the Laurel Packing House. It was so much fun. It was like being in Vegas. Everyone was dressed up nicely. We had standing room and a seated gala dinner. There were short celebrity fights, but we made sure no one got hurt. We even had a couple women fighting. The money raised went to help men’s programming in the community. It was great energy, with people cheering each other on.”

It was Christina, along with Jennifer Schell, Alison Love and Claire Sear, who brought the first Dîner en Blanc to Kelowna in 2012, receiving approval from Dîner en Blanc International to be part of this international event, which now has 17 Canadian cities participating.

Not one to be satisfied with merely the status quo, Christina joined her older brother and sister-in-law to open their own winery. Squeezed Wines released its products to the world in 2014 — but with a different goal than many wineries here in the Okanagan.

“I learned a lot after years at the wine festivals, watching people coming to events and watching consumer tastings,” she

says. “Younger wine drinkers and new wine drinkers want sweeter wines and wines they can drink without food. So we created Squeezed.”

She describes it as a simple brand, comprised of four entrylevel wines.

“Our wines are not made to lay down for five to 10 years.

They are made to drink now. My brother loves it because he has five acres and complete control of what goes in the bottle. We also won’t be consistent with blends each year. Each year will be different.”

Asked if she prefers working for others or working for herself the answer is swift and firm. “I love being able to work for myself and make my own decisions. I like taking a venue and making it the buzz of the evening. I love taking all the pieces and putting them together. Someone once described me as the eye of the storm. There is always chaos around me and I am calm. It may look like things are going every which way, but I have it all in my head and I know exactly what can be done and I get it done.”

With Impact Events, Christina gets to take her clients’ ideas and run with them.

“I love bringing my clients a product that is more than expected. I thrive on exceeding expectations on a tight budget.”

Back in 2013 Christina volunteered to take on social media support for the highly acclaimed Gold Medal Plates / Canadian Culinary Championships in Kelowna. The two-day grand finale, held in Kelowna each February, gives attendees a chance to taste some world-class creations, and raises funds for Canadian athletes. The organizers liked what they saw and hired Christina as their media manager in 2016.

With so much on the go, she admits, it’s difficult to find time for herself.

“I do lack a bit of life balance, but I’m working on it,” says Christina. “I get absorbed in my work because I am so passionate about my clients and I truly love what I do. My work isn’t a job; it’s a lifestyle. Let’s face it, this is wine and culinary tourism. I get to live that every day and I help bring people together.”

When she’s not bringing people together to experience the Okanagan lifestyle, Christina can be found walking, hiking or snowshoeing with her dog, Grace. One may wonder what a successful wine and culinary tourism promoter does in her down time.

“I love to go wine tasting,” she laughs. “I really do love Okanagan wines.”

For the future, Christina would love to grow her brand and branch out to the rest of the province.

“I’d like to plan and execute my own projects — like a big food and wine festival in the Okanagan.”

Christina’s face lights up and you can see the plan coming together in her mind.

“I want something that is more than a day. It should be a full weekend of food, music and art.”

There is little doubt this event will come to fruition in the years to come. Christina Ferreira named her company well and she has had, and continues to have, a huge impact on how people celebrate in the Okanagan and beyond.

“I LOVE BRINGING MY CLIENTS A PRODUCT THAT IS MORE THAN EXPECTED. I THRIVE ON EXCEEDING EXPECTATIONS ON A TIGHT BUDGET.”

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OUTTAKE

The Boulevard fashion team was fortunate enough to spend a February day shooting at the incredible Dixon Estate, a 10.8-acre “Gentleman’s Estate” nestled in the hills overlooking the beautiful Okanagan Valley. In addition to marvelling at the 12,750-square-foot luxury home, our team was stunned by the sweeping views, a huge, indoor riding arena on the property and, of course, the gorgeous horses in their fuzzy winter coats kicking up snow as they frolicked about.

A huge thank you to our gracious hosts.

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For more information about Dixon Estate go to dixonestate.ca Photo by Darren Hull

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