AUGUST I SEPTEMBER 2017
VICTORIA LIFE AT ITS FINEST
EUROPEAN ELEGANCE Cordova Bay dream home mixes traditional charm with stunning ocean views
Cool fall fashion with a Bohemian-nautical twist
SUMMER ON ICE Icy, creamy fruit for now and later
HAIL, CAESAR! A bow to a well-seasoned, all-Canadian sipper
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45 FEATURES 26 SWEET DREAM
Glorious waterfront home
On the Cover
mixes European elegance
Ocean view from the living room of a stunning Cordova Bay home.
and stunning views
By Darcy Nybo
Photo by Don Denton
thatâ€™s saltwater cool and
By Lia Crowe
This flavourful, versatile drink
is the perfect summer
By Jane Zatylny
Icy, creamy fruit for now and later
By Chef Heidi Fink
92 UNCOMMONLY GOOD
38 FRESH Bohemian-nautical fashion
45 HAIL, CAESAR!
74 SUMMER ON ICE
Three health-boosting foods to break the
By Pamela Durkin
DEPARTMENTS 6 OUR CONTRIBUTORS
20 INSPIRED PEOPLE 101 FRONT ROW
10 EDITOR’S LETTER
Iris Nardini By Robert Moyes
By Angela Cowan
What’s on this month
108 SECRETS & LIVES
32 TALKING WITH TESS
A Driving Force:
By Lia Crowe
By Tess van Straaten
84 TRAVEL FAR
“Boluxing” on England’s
By Janice Jefferson
96 TRAVEL NEAR
By Sean McIntyre
By Susan Lundy
By Angela Cowan
Photo by Cathie Ferguson
By Cherie Thiessen
WRITER: BODY WORK
MAKEUP ARTIST: FRESH
BOULEVARD PHOTO STYLIST HAIL, CAESAR!
“Explaining how she builds the profile for a portrait, Iris Nardini pinched off a ‘note’ of clay and rolled it in her fingertips. The life-size sculptures are painstakingly built one pea-sized ball of clay at a time, and her patience and dedication to the process just astounded me.” Angela Cowan is a writer, editor and acupuncturist who contributes regularly to Boulevard.
“Location, location, location! For this shoot we set up basecamp smack in the middle of Black Press itself! The heart of downtown Victoria offered us so many fabulous backdrops to choose from and our models oozed that effortlessly hip, cool couple vibe. We found ourselves saying, ‘well that’s a wrap’ when the night was still warm and the sky was a beautiful shade of blue.” Jen is a Victoriabased makeup artist.
BOULEVARD PHOTOGRAPHER SUMMER ON ICE
WRITER: UNCOMMONLY GOOD
“What you discover when you are trying to photograph ice cream on a hot summer day is that it melts very, very fast. Unlike most food, which you can style and photograph without rushing too much, ice cream needs to be photographed now. This issue’s food assignment was an exercise in hurry up and shoot!” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding. GROUP PUBLISHER Penny Sakamoto PUBLISHER Mario Gedicke 250.891.5627 EDITOR Susan Lundy CREATIVE DIRECTOR Lily Chan ASSOCIATE EDITOR Lia Crowe DESIGN Lorianne Koch Michelle Gjerde Claudia Gross ADVERTISING Mario Gedicke Pat Brindle Jackie Cowan
“I’ve always loved Caesars, the savoury, sour-sweet drink over ice with the spicy salt rim stuffed with some sort of finger food, but I have never in my life actually ordered one. It’s always felt like too big a commitment, so I usually hope a friend will order one and let me have at least 11 sips. So shooting and sampling caesars together with the lovely Jane Zatylny was perfect — tackling the drink has always felt like a team effort.” Lia is a stylist, creative director, photographer and writer.
“Writing this piece about ‘uncommonly good’ foods has made me a more intrepid eater. I now find myself eagerly exploring the supermarket looking for new exotic flavors to try. After all, savouring food should be an adventure; it should be fun —who needs the mundane?” Pamela is a freelance health writer and nutritional consultant whose work has appeared in Boulevard, Eat, Reader's Digest, Alive, Spa Business and more.
ASSOCIATE GROUP Oliver Sommer PUBLISHER CIRCULATION & Lindsay Celeste DISTRIBUTION 250.480.3208 CONTRIBUTING Angela Cowan, Lia Crowe, WRITERS Pamela Durkin, Heidi Fink, Janice Jefferson, Sean McIntyre, Robert Moyes, Darcy Nybo, Cherie Thiessen, Tess van Straaten, Jane Zatylny CONTRIBUTING Lia Crowe, Don Denton, PHOTOGRAPHERS Cathie Ferguson, Geoff Hobson
“With The Fort Common, Fort Properties has created a hidden gem with a strong community vibe. And it made a fabulous setting for our fashion story! A big thank you to everyone there for letting us shoot our fashion story in and around it.” Cathie is a freelance lifestyle and commercial photographer based in Victoria.
ADVERTISE Boulevard Magazine is Victoria’s leading lifestyle magazine, celebrating 26 years of publishing in Greater Victoria. To advertise or to learn more about advertising opportunities please send us an email at email@example.com Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 firstname.lastname@example.org 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.
OUR CONTRIBUTORS HEIDI FINK
WRITER: SUMMER ON ICE PAGE 74
WRITER: INSPIRED DESIGN
CATERING WITH THE ALL-STARS
“Homemade ice cream is hands-down my favourite dessert, so I had many hours of fun (and pounds gained!) creating and testing recipes for this issue. My favourite in the end were actually the creamsicles, and they were the easiest recipe, to boot.” Heidi Fink is a chef, food writer, and culinary instructor, specializing in local foods and ethnic cuisines.
“Yellow, we have not always been friends, I am finding new ways to appreciate your wackiness.” Janice is an interior designer who creates well-functioning spaces with an eye-catching mix of playfulness and refinement.
“Chef Nicholas Waters path to Toque Catering proves that stepping back from what you love can sometimes offer a deeper perspective. His story shows that it’s always possible to follow your passion on your own terms.” Sean is a freelance writer who enjoys writing about West Coast places and personalities.
WRITER: SWEET DREAM
WRITER: FRONT ROW
WRITER: BOLUXING ON THE BROADS
“When I walked into this home, the builders introduced themselves. I shook their hands, but I didn’t hear a word they said. My attention was drawn to this spectacular great room and the view beyond that blocked out all other senses.” Darcy Nybo is a freelance writer, writing instructor and author. She believes everyone has a story to tell, and each and every one is important.
“From the mysterious and evocative forestscapes of painter Karel Doruyter to the sudsy succulence of craft beer at the 25th anniversary of the Great Canadian Beer Fest, there’s lots to savour as Victoria heads from summer to fall. And book lovers won’t want to miss the second edition of the Victoria Festival of Authors.” A born and bred Victoria native, Robert Moyes is a longtime freelancer and editor whose main focus these days is arts journalism.
“Combining two of my passions, boating and travel, is my idea of a dream assignment, so when asked to cover a story on cruising England’s Norfolk Broads, how could I not pack up my boating shoes and binoculars? Then add birding, history, pebbling, cream teas and that lusciously green, old-world countryside, and you have my idea of a retirement job I can live with.” A long time Gulf Islands resident, Cherie spends her “retirement” travel writing, sailing, cycling, foraging, wine making and book reviewing.
TESS VAN STRAATEN
WRITER: A DRIVING FORCE
WRITER: HAIL, CAESAR! PAGE 45
PAGE 32 “When I heard I was going to interview high-end sports car and classic car guru Tim Quocksister of Silver Arrow Cars, I was secretly hoping I’d be able to test drive a Lamborghini, Ferrari or Porsche on his lot. As it turned out, we did the interview at his brand new beachfront Cadboro Bay dream home. The spectacular view almost made up for not taking a fancy car out for a spin. Almost.” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for close to two decades.
“I learned how to make the classic Bloody Caesar years ago when I was working in the restaurant business. But once I started ‘researching’ this story, I couldn’t believe how the allCanadian cocktail has evolved. I discovered some incredibly tasty twists on the classic Caesar and fell in love with its spicy, tangy taste all over again.”Jane is a magazine writer, editor, communications specialist and regular contributor to Boulevard.
This summer let the shine through
botox • coolsculpting l a s e r H a i r r e M o Va l u lt H e r a l a s e r s • F i l l e r s VENUS LEGACY • MESothErApY
Creating summer memories BY SUSAN LUNDY
PHOTO BY ARNOLD LIM
PHOTO BY LIA CROWE
MID A BUSY FEW MONTHS of travel and houseguests, I’m missing a sound that has defined my summer for the past 20 years: the sputter and rumble of my 1978 VW van. It sits idle in the driveway this year as I prepare to sell it. And that will be a sad, sad day. My beloved orange, high-top bus may be the polar opposite of Tim Quocksister’s sleek and classy Silver Arrow autos (see Talking with Tess, page 33), but what it lacks in comfort it makes up for in charm. I bought the “Pumpkin Loaf” when my daughters were small. It became our “swim mobile” as we travelled every weekend, every summer for close to a decade to swim meets up and down the island and around the province. People identified us with that van. Later it went on a long adventure with my elder daughter and three friends as they drove out to university in New Brunswick; Bruce and I flew out a year later and drove it back. I can’t tell you the number of people who’ve said to me over the years, “I used to have one of those. It blew up.” I disconnected the heater right away, so fire wasn’t a problem; however, many fond memories of the Loaf involve some sort of mechanical breakdown — like driving through the Maritimes without turn signals or through a West Coast downpour without windshield wipers. The van used to have an archaic points system in the transmission (now replaced), which many modern-day mechanics simply could not figure out. But failing points results in a gradual decrease in power, so at times we’d be crawling up hills at jogger-speed, an unhappy line of traffic behind us. The van’s gas gauge is fun too: the needle hovers around half a tank, even when it’s full, and then without much warning, quickly drops to empty. My daughter and her friends learned to count kilometres to avoid running out of gas. Bruce and I? Not so much. The first time we ran out of gas was on a highway in Nova Scotia. Somehow, we managed to roll onto a nearby exit, coast down the hill, swing left through an intersection and straight into a gas station. The next time we weren’t so lucky — but that’s another story. For years the brakes squealed and no one seemed able to figure out the problem. Late one Friday afternoon in our cross-Canada trek, we arrived in Old Quebec City just as chichi diners were taking to
the linen-and-crystal tables that lined the main street. The road dipped in a decline, and as we rumbled by in our you-can’t-miss-it, bright orange van, the brakes shrieking, I wished I could disappear through the floorboard. Instead, I leaned out the window, repeating with a slight wave, “Pardon! Pardon!” There was the time we blew a tire in the middle of nowhere, northern Vancouver Island; and another occasion when we broke down and had to be towed near Terrebonne (ironic name) just outside of Montreal. But the van is like one of the family and the most enduring memories are those collected on our many, many camping trips — enjoyed all the way from the tip of Cape Breton to the edge of the north coast of Vancouver Island. (And in writing this column, I’ve probably talked myself out of selling it.) This edition of Boulevard has lots to help spark summer memories even if you don’t have a bright orange VW bus ... or Tim’s 1996
Porsche 911 Turbo. Food and drink is a good place to start, and we’ve got you covered whether you want to track down the city’s finest in Caesars, create your own icy, fruity treats to savour now or preserve for the winter, or try a recipe by Chef Nicolas Waters. Food also features in our regular health section with a story on four, uncommon-but-tasty and good-for-you fare. Enjoy sleek fashion in a sizzling hot urban setting, make yellow your colour in trendy designs and tour a stunning, waterfront home. Get inspired by art by revelling in the beautiful work of sculptor Iris Nardini. Meet New York Times bestselling author Chevy Stevens and the stylish Peter Braunschmidt. And if you’re hankering for a trip, enjoy our story about boating on England’s Norfolk Broads or consider hopping on the Victoria Clipper for a jaunt to Seattle. Those staying at home this summer should flip through Front Row for lots of entertainment ideas. In the meantime, van sale be damned. I’m getting my bright orange baby back on the road.
MY BELOVED ORANGE, HIGH-TOP BUS MAY BE THE POLAR OPPOSITE OF TIM QUOCKSISTER’S SLEEK AND CLASSY AUTOS, BUT WHAT IT LACKS IN COMFORT IT MAKES UP FOR IN CHARM.
Susan Lundy is a former journalist and two-time recipient of the prestigious Jack Webster Award. Her stories have appeared in numerous magazines and newspapers. She is also the author of Heritage Apples: A New Sensation (Touchwood, 2013).
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inspiredSTYLE BY LIA CROWE WITH PETER BRAUNSCHMIDT ENTREPRENEUR
STYLE INSPIRATION/ LIFE ICONIC CELEBRITY:
Sean Connery. FAVOURITE FILM FOR ITS STYLE: The Departed. LAST GREAT READ: Life Manual by Peter H. Thomas. NECESSARY INDULGENCE: Veuve Clicquot Burt Champagne. FAVOURITE COFFEE TABLE BOOK : Menswear Dog Presents the New Classics: Fresh Looks for the Modern Man by David Fung and Yena Kim. FAVOURITE LOCAL RESTAURANT: Saveur Restaurant, Victoria. FAVOURITE WINE: Châteauneuf-du-Pape. ALBUM ON CURRENT ROTATION: True to Self by Bryson Tiller. FAVOURITE MUSICIAN: Chris Brown. FAVOURITE CITY TO VISIT: Kona, Hawaii, the Big Island. FAVOURITE APP: Realtor.ca HOTEL: Union Club, Victoria. FAVOURITE CAR FROM HIS COLLECTION: 1971 Chevelle. FAVOURITE PLACE IN THE WHOLE WORLD: My parents’ house and farm in Sarteneja, Belize.
ETER BRAUNSCHMIDT IS MORE LIKELY to be found working with a chainsaw than a laptop and — although he cleans up nicely — spending more time in jeans and a T-shirt than a suit and tie. I met Peter on a beautiful summer evening at Esquimalt Lagoon where he was walking his dog, François. We chatted about style, life and what drives him … one of which, ironically, turns out to be cars. A self-starter since a young age, Peter has created a career for himself by managing rental properties that he owns. He attributes his success to a strong work ethic learned from his parents. “I’m really close to my parents, especially my dad. I’ve learned so much from them over the years, seeing them run their businesses, and I try not to take it for granted. I had two paper routes when I was a kid and I always helped them out with their businesses. My Dad is a super hard-worker, honest with integrity. Always was, still is.” Outside of his work life, Peter is passionate about collecting cars. If he had to choose one from his collection that best reflects his personal style, it would be his Mercedes-Benz SL55 AMG convertible. But asked to choose a favourite from his collection, it would be his 1971 Chevelle. “When you get in an old, raw muscle car and put all the windows down, you don’t turn on the stereo, you just listen to the car and drive.”
FAVOURITE WORK TOOL: A chainsaw or an axe. SUNGLASSES: “Flynn” in dark havana by Tom Ford. SCENT: Gentlemen Only by Givenchy. WHO CUTS YOUR HAIR: Vancy at Gold Hair Lounge. FAVOURITE SKINCARE PRODUCTS: Sandalwood Skin Food by Geo F. Trumper.
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UNIFORM: Buffalo Jeans, a fitted T-shirt and Timberland hightops. FAVOURITE DENIM, BRAND AND CUT: Buffalo Jeans Ash-X, skinny stretch CURRENT GOTO CLOTHING ITEM: Black V-neck shirt by Hugo Boss. BEST NEW PURCHASE: Grey Henley by John Varvatos from Hughes Clothing (wearing in photo). CURRENTLY COVETING: Ovadia & Sons Drakon Lamb bomber jacket. ACCESSORY YOU HAVE SPENT THE MOST MONEY ON: Visconti, limited edition chronograph watch.
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L I L L I E LO U I S E PHO T
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1. “Villa” pump in nectar by LOQ at Still Life $430 2. Ibo in Gold on Cream available at Juju Papers $250 per single roll 3. Solair chair at Easy Livin’ $150 4. Shades wall tile $69.95 at Decora Tile 5. Tree Houses: Fairy Tale Castles in the Air by Philip Jodidio at Bolen’s Books $25.99 6. Mobitecture. Architecture on the Move by Rebecca Roke at Bolen’s Books $29.95 7. “Maud” wallet in Cheetah by Status Anxiety Norma at Reunion Boutique $69 8. Farrow and Ball paint in Babouche at Bespoke $99-$130 /gallon 9. Monteverde Tool Pen at The Regional Assembly of Text $30 10. “Jessica” Brass bracelet by Covet and Keep at covetandkeep.com $99 there is no beauty without some strangeness” written in brail 11. “Isabelle” jacket at Smoking Lily $186 12. Velvet Amoret Swivel Chair at Anthropologie $1,475 13. Sombrero juicer in lemon at Umbra.com $5
Adding a hit of acid yellow and a squeeze of citrus to your grey walls and blue jeans is the perfect way to transition into autumn. Soft lemon, bronzed gold, burnt orange and fuzzy animal prints â€” a little goes a long way. Meow!
Catering with the all-stars C H E F N IC HOL A S WA T E R S , T O Q U E C A T E R I N G BY SEAN MCINTYRE PHOTOS BY DON DENTON
HETHER THEY’RE ORCHESTRATING a ninecourse traditional Chinese banquet or preparing an intimate anniversary dinner for two, chef Nicholas Waters and the crew at Toque Catering begin each meal with a common ritual. “Every one of us, before we leave for an event, we shake hands and say ‘have a great service,’” Waters says. He and 14 employees, six of whom are executive chefs, have been shaking each other’s hands a lot lately. Earlier this summer, 16
for example, the team catered a graduation dinner for 450 faculty and students at the Canadian College of Performing Arts along with no fewer than five weddings spread between the Cowichan Valley, Victoria and Whistler. All in a single weekend. Launched in 2013, Toque Catering is the culmination of more than two decades of Waters’ inspiring work in kitchens large and small, urban and remote. He began, like many teenagers, working at chain restaurants around Victoria. A passion for culinary arts led him to enrol in the cooking program at
Chef David Ediger and a charcuterie plate.
Victoria’s Spectrum Community School. Following graduation, Waters rose quickly under the tutelage of chefs at the Aerie Resort, Tofino’s Wickaninnish Inn and Vancouver’s legendary Lumière. By his mid-twenties, however, Waters says he suddenly and inexplicably fell out of love with cooking. Urgent action was needed, and he made the bold move of stepping back and reflecting on the life before him. Absence truly does make the heart grow fonder. About a year later, Waters was back in the kitchen, diving into a world unlike anything he’d previously encountered, cooking in a fishing camp, located 90 minutes from the nearest town in Haida Gwaii. The experience not only salvaged the passion for his career, but also kindled a renewed, West Coast love affair with the plentiful and varied seafood of his native shores. “That really put everything into perspective,” he says. Returning to Vancouver Island, Waters sought work in catering. It was a big shift from the restaurant scene, but he thrived on the high degree of personalized service, unparalleled creative opportunities and the refreshing freedom to highlight diverse menu items. Now that he runs his own company, Waters must balance managing the business with his time in the kitchen. Having an all-star staff is crucial to assure the highest standard and utmost respect for every detail. “Our inspiration is each other. Every single one of us has something to bring to the table,” he says. “It’s almost like we’re a little family.” Waters and his team of chefs work with their clients individually to create one-of-a-kind menus for any occasion, be it a cocktail party or backyard barbecue. Whatever the event, Toque Catering focusses on the freshest, locally sourced seasonal ingredients. “I think our signature is that we’re so diverse. We custom design every menu for each client,” Waters says. “That diversity is what makes us who we are.” 17
The crew at Toque Catering.
RECIPE Grilled Peach Salad 6 peaches cut into 8ths and grilled flat side down Â˝ red onion slivered and pickled 6 garlic scapes, pickled 1 bunch of arugula 6 fresh basil leaves 6 nasturtium leaves and flowers 6 slices of prosciutto Dressing 2 Tbsp white balsamic reduction 1 Tbsp salsa verde
Arrange all ingredients on platter. Drizzle with white balsamic and salsa verde.
Sgroppino An Italian lemon sorbetto cocktail for summer Italians have a knack for making a great cocktail. Take, for example, the Campari Spritz, the Bellini, the Americano and, of course, the Negroni. This cocktail is no different â€” delicious and refreshing as either an aperativo or digestivo! A cocktail that originated in Venice, it is a cold and frothy libation that has a place at any time of the day. Makes four large drinks 1 Â˝ cups lemon sorbetto 12 oz Prosecco 4 oz vodka In a bowl, whisk the lemon sorbetto, the vodka and about half the Prosecco together until incorporated and with a slushy texture. While gently whisking, add the rest of the Prosecco. Pour into either coupe glasses or four flutes. For an extra little zing, rim the glasses with lemon juice and sugar beforehand. Garnish with a mint leaf for added effect. Buon Appetito!
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BODY WORK INSIDE THE WORLD OF SCULPTOR IRIS NARDINI BY ANGELA COWAN PHOTOS BY LIA CROWE
“I’M VERY MINDFUL OF PEOPLE AND THEIR BODY LANGUAGE IN THEIR SPACE. THAT’S THEIR PRESENCE. THAT’S WHAT YOU’RE TRYING TO CAPTURE — THEIR PRESENCE.”
VE DRIVEN THREE, WINDING ROADS into the depths of Cordova Bay when I start wondering if I’ve missed my turnoff to Iris Nardini’s studio. Suddenly, my street appears, I take a hard left, and drive slowly down a narrow, tree-canopied and sun-pierced road. Moments later I’ve escaped any sense of the busyness of Victoria as I pull into the driveway and Iris meets me at the door with a smile. Inside, sculptures take up more than half the room. Some stand, calmly looking back at their viewer; others balance in seemingly impossible poses of strength and flexibility. Large replicas of Michelangelo’s David’s nose and ear hang on one wall above a desk; small sculpted heads rest in a high windowsill. Iris herself is soft-spoken, articulate and utterly at home in her space. Originally from Calgary, she found herself at the University of California in the early ’90s studying fine art. She took figurative drawing and painting classes, and was required to take a sculpture class. “The combination of the clay and a live model to create a three-dimensional figure had me hooked,” she muses. It was a revelation for someone who had thought from adolescence she would be a painter. Her studies continued in Classical Realism, which took her to Italy to study among the Renaissance masters, and formed a foundation in anatomy, body type, proportion, gesture, line and expression that continue to be a part of her daily use. Settled in Victoria since 1996, she now spends time every day in her studio sculpting. Three works-in-progress pique my curiosity: a portrait, a commissioned piece of a curled figure, and a standing man. Her work begs discussion. Looking at the Truth in Line series, a collaboration with Ballet Victoria, or her thoughtprovoking Francesca series, the only sculpture in Iris’ work not
NaTasha TaNNer Miller August 28 - October 1
“Calling Home” Acrylic, charcoal on canvas.
The Gallery at Mattick’s Farm 109-5325 Cordova Bay Road 250-658-8333 thegalleryatmatticksfarm.com 21
based on a live model, her pieces make me want to ask her about the motivation and the meanings behind them. But Iris doesn’t like to direct too much discussion about her own work, preferring instead to let the viewers draw their own interpretations. “I like people to form their own experience with it,” she says. And while everyone invariably asks about the model, about the pose, about the intent, “they’ll always offer something unique and special.” Art comes from and creates a vulnerable space, she tells me. People read their own emotions into the sculptures. Their own experiences seem to relate, sometimes with tears or smiles, or simply an utter fascination with the piece. That ambiguity of body language is fascinating to me. “I think it’s just loaded,” she says, nodding. “The narrative is always in the figure. To me, a lot of it is the way people carry themselves. It just creates so much interest to their movement.” She adds: “I’m very mindful of people and their body language in their space. That’s their presence. That’s what you’re trying to capture — their presence.” Looking around the studio at the life-size portraits, or the figures hunched over or stretching to the limits of their limbs, that “presence” is palpable in each and every piece. It’s as though she’s captured a single breath from each of her models and if you were only to look away for a heartbeat, you’d hear a quiet, collective exhale. Iris shows me a clay figure destined to be taken apart, and nods when I ask to touch. It’s tacky beneath my fingertips, and gives up a slightly acrid scent. She uses oil-based clay out of
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necessity, she explains. With as much as she travels, and because she’s always working on multiple pieces at once, she needs a medium that won’t dry out too quickly. Once the clay sculptures are finished, they go through a timeconsuming process of mould-making to create a wax, resin or bronze final product. Iris mentions she’s been “doing more experimenting with resin and plaster and wax.” Her current “Paper Doll” series moves away from the traditional bronze into resin, and offers her a pathway into memories and experiences from her own distant past. “Playing with paper dolls as a child was a wonderful pastime for me,” she says. “All the outfits and dolls from which I could create stories I think has influenced this work. The white resin with wax pigment references the surface of the plain paper dolls that were waiting to be dressed.” “They’re autobiographical,” she adds of the new sculptures. She begins by working with a model, collaborating until together they arrive at a pose. “It’s the negative and positive space that attracts me. As I’m working on the piece, a story surfaces, mostly childhood memories.” It’s a completely unpredictable process, as Iris goes into each with no preconceived ideas, no memories to try and fit to the sculpture.
“The memory and experience make its way into the piece.” There are three completed Paper Doll pieces in her studio as we sit and chat, and one more in progress — the standing man I’d noticed before. Varied in size, posture and facial expression, each one is as individual as the memories that propelled them. With a lifetime of experiences to pull from, does she know how many there will be? “It will be endless,” she says with a quick laugh. “It’ll go on forever.” We sit together then, in companionable silence for a few moments. And then Iris begins to muse on the larger concepts of art. “There’s a big connection between you and what you’re doing,” she says, looking around her studio. “I love what I do. I can have a really lousy day, and I come in here with a cup of tea and read an art book, and I’m good.” Quiet passion animates her as she talks, the words a physical presence in her serene studio. “That word art is a very short word that’s loaded with so much. It’s a huge spectrum; it’s in everything we do,” she says. “Art is important. Creating art is unique to each of us. We own it.” “I’m in here every day,” she says, looking around at her family of figures, at the “body” of work she’s built over the years. “I just feel very fortunate that I do what I do.”
“IT’S THE NEGATIVE AND POSITIVE SPACE THAT ATTRACTS ME. AS I’M WORKING ON THE PIECE, A STORY SURFACES, MOSTLY CHILDHOOD MEMORIES.”
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“WE LOVE THIS VIEW. YOU LOOK DOWN ONTO THE GREAT ROOM AND OUT OVER THE DECKS TO THE PACIFIC OCEAN AND THE SAN JUAN ISLANDS. WE CAME UP HERE QUITE A BIT DURING THE BUILD.” QUICK FACTS: HOUSE: 7,000 square feet DECKS: 3,000 square feet FLOORS: 3 BEDROOMS: 3 BATHROOMS: 5 GAS FIREPLACES: 4 BUILD TIME: 1 year GARAGE: 2-car OUTDOOR KITCHENS: 2 WINE ROOM: 1 2 ACRES OF LAND PLUS A 1-BEDROOM SUITE ON LOWER FLOOR WITH SEPARATE ENTRANCE
GEOFF HOBSON PHOTO
TEPPING INTO THIS HOME, my eyes were immediately drawn to the view beyond the welcoming great room, the stunning windows and the expansive deck. It’s no wonder the owner fell in love with this property when he first saw it in 2016. As Dan Schuetze, CEO, and Mike Edwardson, General Manager, of Villamar Construction introduced themselves, I had a vague sense of smiling and shaking their hands. But my entire focus was on the visual smorgasbord before me. The cream-coloured curved walls, the curved staircase, the antique chandelier, the warm wood, the hand-carved marble fireplace and the windows all reminded me of a bygone era. And yet, here they sat in all their splendour in a brand new build. Beyond the windows, the sight of the Pacific Ocean and the San Juan Islands beckoned to me, and I drank in the view a little while longer. Meeting the owners, I could see they were obviously pleased with their new home. It was just what they’d asked for — not an easy task considering they spent half of the build time out of country. “There was a language barrier and a lot of emailing back and forth,” said Dan. “We’d send them video clips as the build progressed. This was actually a reno from a 1960s, 3,500-square-foot home into this three-storey, 7,000-square-foot home.” He added, “We designed it so that as you walk farther into the house, the spaces get higher and larger. The original house had eight-foot ceilings, and that height was kept in the foyer and dining area. In the newer area, we created the hallways with 25
GEOFF HOBSON PHOTO
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nine-foot ceilings and the kitchen is 10 feet high. The great room has a 12-foot celling — 11-foot if you include the depth of the coffer.” “The biggest challenge was that the original house was built at a height that is currently not allowed,” explained Mike. “We had to get a height variance. Then we took the original house down to the studs and concrete, and built up and out from there. We had RJC [structural engineers] assist us with the original design. The addition is 4,000 square feet and built like a tank. It was designed and built in such a way that the addition will hold up the existing house in case of an earthquake.” “The original house had settled and we had to level it out and make everything right,” explained Dan. “Seventy per cent of the exterior is granite clad — tons and tons of granite. We made the entire exterior of the house like a sheer wall, it’s all built beyond seismic standards to support the stone. Every four feet up there are steel, reinforced cross-members to hold up the stone.” The house is also protected with aluminum-clad windows that mitigate any saltwater spray damage. “The three decks were built with quarry-sourced, brushed granite, which easily holds up in all kinds of weather,” explained Mike. “And the roof is a DaVinci roof made with synthetic shake that inhibits moss.” While the house is built to withstand whatever Mother Nature throws at it, the interior reflects the owners’ love of antiques and traditional styles. All three floors feature engineered, long grain, custom white oak, except for the master bedroom, which is carpeted. Eightinch-high baseboards run throughout the house, giving it an elegant European feel.
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“IT TOOK FOUR PEOPLE TO LIFT ONE OF THE FIVE PIECES OF THE FIREPLACE,” SAID DAN. “IT’S ALL HAND-CARVED MARBLE — OVER 1,000 POUNDS.” “Even the garage has these baseboards,” said Mike. “And there’s crown molding throughout the entire home, except in the great room, which has one-foot coffered ceilings. We added LED back lights to the crown molding on the main and lower floor. It gives the rooms a warm glow in the evening.” The windows help pull it all together. “All the windows are a German passive home series by Moser, triple-paned, aluminum-clad wood. Most of them are tilt and turn. This gives this new home a more traditional feel, which is in keeping with the homeowners’ love of antiques,” said Dan. To complete the European feel, the owners had all the doors in the house custom made. Every door has specialty European-style hardware, including multi-point locking systems. The lower floor was built for fun. The stairs descend into a games room with a fireplace and a 1,300-square-foot deck with an outdoor kitchen. The view from here is just as impressive as upstairs. To the right is the mechanical room and wine cellar. Just past that sits a one-bedroom suite, complete with fireplace, ocean view and its own entrance. To the left of the stairs is the soundproof theatre room. We headed back up the stairs to the main floor, which has a dining room off the left of the main entrance as well as a kitchen, with great
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ocean views, and a deck, complete with a walk-through butler’s pantry. To the right are the guest bathroom, master bedroom, office (complete with library and French doors to the deck) and garden room. “The garden room was specifically made for year-round use,” said Mike. “With its marble floor, six-foot windows and three skylights, it’s a great spot to start plants in the spring and have an indoor garden in the cooler months.” Great care was taken in selecting antiques for this home. For example, the main floor guest bathroom has a six-foot-long, hand-carved oak vanity with a marble top and copper fixtures. The tiling on the bathroom floor is a custom-made marble design. Then there are the chandeliers. “There are nine chandeliers,” said Mike, “all from different places. Some were salvaged out of an old Victorian home and some came from the owners’ old home. We had to recondition them all and retrofit them to meet current code standards.” The antique fireplace mantel was one of their greatest finds, and one of the trickier pieces to fit into the build. “It took four people to lift one of the five pieces of the fireplace,” said Dan. “It’s all hand-carved marble — over 1,000 pounds.” We turn our attention back to the staircase, its curve mimicking the wall adjacent to it, and pause to appreciate its architectural triumph and the nostalgia it evokes. “The curves of the staircase and the walls were the most difficult thing to build,” said Mike. “You can see the amount of craftsmanship that went into them to make them work. It gives the room great aesthetic value and great flow.” I found it hard to resist touching the cool marble of the fireplace and its intricately carved patterns. The woodwork on the wall also turned out to be a tactile treat as I made my way out of the great room. Then
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it was up the curved staircase to the upper floor landing. This, Mike and Dan proudly proclaimed, is the best view in the house. “We love this view,” said Dan. “You look down onto the great room and out over the decks to the Pacific Ocean and the San Juan Islands. We came up here quite a bit during the build.” To the right is a guest bedroom with an en suite. The shower in the bathroom is curved to match the curved wall of the great room below. To the left sits another guest room with en suite and a deck. Farther down is the den. All rooms have ocean views. We made our way back down the curved staircase and onto the deck, where Dan pointed out the garden area below and the dock at the edge of the property. “We built a cantilevered concrete deck near the ocean so the owners could fish from it,” he said with a smile. Later, as I drive away, I can’t help but marvel at the level of trust between the homeowners and builder. What must it be like to have your dream home built while you are thousands of miles away? Dan, Mike and his team managed to do just that, and they did it spectacularly.
mac renovations “A Contractor you can trust” 250.412.8012 | 825 Viewfield Road, Victoria, BC
Plumbing: Kohler fixtures installed by Tyler Mechanical Contracting Heating: Heat pump supplied by Island Energy Windows: Moser passive home series, aluminum clad Cabinetry: South Shore Cabinetry Appliances: Wolfe, Sub-Zero Flooring: Custom made white oak installed by Amberwood Flooring Roofing: DaVinci roof by Custom Roofing Interior Design: Mari Kushino Design Counters: Stone Age Marble Engineering: Read Jones Christofersen (RJC) Staging Furniture: Muse and Merchant
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TALKING WITH TESS
Tim Quocksister and Jessica Olafson at home with their two sons.
A DRIVING FORCE TIM QUOCKSISTERâ€™S PASSION FOR CARS BY TESS VAN STRAATEN PHOTOS BY DON DENTON
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T’S FAIR TO SAY Tim Quocksister’s obsession with cars started at an early age. “My dad used to take me to the collector car auctions when I was a kid,” the owner of Silver Arrow Cars says. “I guess that’s where it all started.” It’s not unusual for Quocksister, who likes to joke that he was probably born with a steering wheel in his hands, to sell cars worth millions of dollars, and he’s gaining an international reputation as the “go-to-guy” for hard-to-find luxury sports cars and collector cars. His highest sale so far clocked in at a cool $4.64 million US for a Mercedes-Benz 300 SL Alloy Gullwing, one of just 29 in the world. “We’ve actually sold two of the 29 and they’re just the best of the best,” Quocksister says. “An aluminum car trades for four or five times what a standard steel body car would.” While most of the cars Silver Arrow sells go to global buyers, the company also inventories high-dollar Ferraris, Lamborghinis and Porsches on its Victoria lot, and Quocksister estimates that he’s had a hand in more than half of the high-end sports cars you see driving around town.
“IT’S NOT THE MONEY THAT’S THE FUN PART, IT’S CHASING DOWN WHAT SOMEBODY WANTS YOU TO GO FIND THEM ANYWHERE IN THE WORLD.” “Dollar-wise inventory at any given time, we probably have about $7 or $8 million worth of cars on site and this can include as few as 20 cars or as many as 30, and we always have cars that are in restoration,” Quocksister explains. The 38-year-old expects to exceed $40 million in sales this year and construction will begin early next year on a new, highprofile showroom on Douglas Street. It’s a far cry from where he started in the industry 20 years ago, washing cars at Three Point Motors. “I had just graduated from Oak Bay High School and I went to see Jack Julseth for life advice, not a job,” Quocksister says. “Jack’s the best salesman on planet earth and he sold me on the idea I was going to be the ‘reconditioning centre manager’ and I quickly realized I had a hose in my hand and I was washing cars.” But after just two months, when a salesman was on vacation, Quocksister stepped in to greet customers. “All the salesman were busy so I went out on a test drive and sold two cars my first day and they took my hose away,” he says. Quocksister went on to become the general sales manager 35
providing,” the married father of two young sons says. “Whereas in the speciality car market, we’re trying to provide the best product and make sure it’s different from what everyone else has.” The biggest challenge is finding inventory and Quocksister criss-crosses the globe for exclusive automobile auctions and to track down rare cars for clients. “It’s not the money that’s the fun part, it’s chasing down what somebody wants you to go find them anywhere in the world,” Quocksister says. “We’re not selling transportation — we’re selling something that is a goal for somebody, or maybe it’s adding to a collection. We’ve helped build some massive, massive car collections.” One that stands out is a Toronto client, who spent around $30 before branching out on his own in 2001 to launch Silver million to build his collection. Another client has bought 37 cars Arrow Performance Cars, capitalizing on the growing demand from Quocksister. And of course, there are famous people with for luxury vehicles. But after a few years, he returned to Three whom he’s been involved. He sold Mike Tyson’s Ferrari F50 in Point Motors and then moved into real estate, buying and selling 2017 and bought Simon Cowell’s Bugatti Veyron from Barrettapartments. Jackson auctioneers. His clients have included musicians like “It’s still part of my business today but a lot less of my passion Nickelback and numerous NHL hockey players. lies in real estate,” Quocksister explains. “I don’t particularly love With a passion for cars as the driving force behind his the real estate business, but I love the car business, so in 2009 I booming business, it should come as no surprise that decided I definitely wanted to be in the car business.” Quocksister has a collection of his own — including several Quocksister credits diversification into the lucrative collector Porsches. But the one that means the most to him is his 1996 car market and providing vehicles that can’t be found at other Porsche 911 Turbo. dealerships to the success he’s seen since re-launching as Silver “There was a poster they did in 1996 with an arena red 911 Arrow Cars. Turbo that said, ‘kills bugs fast’ and I remember seeing the car in “In the past, I was trying to sell a lot of late-model Porches that poster,” he says. “That was the car everybody wanted in our and Range Rovers at the best I ’ mprice S O S— O stuff R R Y . dealers T H E R E were A R E T w O m O R Egeneration, 2 0 1 6 C A Rso E A A R Don S my T O bucket A D T O list T H of A T .cars . I Atomown.” NOT SuRE IF itwwas
“IN THE SPECIALITY CAR MARKET, WE’RE TRYING TO PROVIDE THE BEST PRODUCT AND MAKE SURE IT’S DIFFERENT FROM WHAT EVERYONE ELSE HAS.”
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WITH A NAVY BASE COLOUR AND POPPED ACCENTS IN THE RED PALETTE, FASHIONâ€™S BOHEMIANNAUTICAL TREND FOR FALL IS SALTWATER COOL AND OYSTER FRESH. BY LIA CROWE
PHOTOS BY CATHIE FERGUSON
On Hannah: striped blazer jacket ($598), and navy pants ($285) by Circolo, white lace tank ($185) by Cinque, all from Bagheera Boutique; New Moon necklace in brass ($63) and Bridgit stud earrings in brass ($68) by JM Handmade Jewellery from janamade.com; fairtrade and handmade Borneo Basket ($88) by Olli Ella from Pigeonhole Home Store. On Mat: Heather grey, terry crew sweater ($118) by Grayers, faded grey Razor slim-fit jeans ($260) by Denham, and Casterfell navy jacket ($425) by Barbour, all at Citizen Clothing.
On Mat: Wool overshirt ($165) and grey long sleeve shirt ($70) both by Anian; Razor slim-fit jeans ($265) by Denham, all from Citizen Clothing. Jess Taylor of The Wandering Mollusk Oyster Catering Company shucking fresh oysters.
On Hannah: Sherwood block hem jeans ($345) by Paige, offshoulder blouse ($265) by Planet by Lauren G, and necklace ($385) by Lizzie Fortunato Jewels, all from Bernstein & Gold; brass Serpent Bangles ($87), Sterling Star Bangle ($74) and brass Axon bangle ($48), all by JM Handmade Jewellery from janamade.com; brown cork sling-back heels ($455) by Coclico from Footloose Shoes; Boho Beyonce bag ($595) at Hughes Clothing.
Top row, left to right: passageway to The Fort Common; Mat (see clothing details on following page); Mat and Hannah (see clothing details on following page). Bottom row, left to right: fresh oysters skillfully shucked by Jess Taylor of The Wandering Mollusk; Mat and Hannah (see clothing details on pg. 39 and shoe detail on pg. 43; Hannah (see clothing details on previous page.)
Top, left to right: courtyard at The Fort Common; on Hannah — Terracotta top with ties ($275) by Malene Birger, linen, onebutton blazer ($695) by Smythe, Sherwood block hem jeans ($345) by Paige, all from Bernstein & Gold; Bridgit stud moon earrings ($68) by JM Handmade Jewellery from janamade.com; back zip heel sandals ($348) by Frye at Footloose Shoes. Bottom, left to right: on Hannah — tailored wool coat in red ($640) paired with a polka-dot and patterned blouse ($400), and wool stove pipe pants ($489), all by Marc Cain from W&J Wilson; on Mat — quilted vest ($245) by Barbour, denim jacket ($185) by 34 Heritage, gingham shirt ($125) by Grayers, and Razor slim-fit jeans ($265) by Denham, all from Citizen Clothing; on Hannah — navy flare Ninette pants ($335) by Raffaello Rossi and denim coat ($785) by Luisa Cerano, all from Bagheera Boutique. 42
On Hannah: White t-shirt with silver jewels detail ($320) by Twinset, lightweight plaid pants ($525) by Liviana Conti, both from Hughes Clothing; red slingblack Frida heels ($169) by Ten Point at Footloose Shoes; crochet “Siesta” earrings ($265) by Lizzie Fortunato Jewels from Bernstein & Gold; Jute Macramé bag ($54) from Pigeonhole Home Store.
Makeup and hair: Jen Clark, in-house makeup artist for COSMEDICA using glo•MINERALS makeup Models: Hannah Morrison and Mat Dagenais represented by Coultish Management Styling and production assistant: Sierra Lundy Photographed on location at The Fort Common outdoor public patio and event venue, Be Love restaurant and the surrounding area. Special appearance by Jess Taylor of The Wandering Mollusk Oyster Catering Company. Thank you to all for your contribution..
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FOOD & DRINK
Hail, Caesar! THIS FLAVOURFUL, VERSATILE DRINK IS THE PERFECT SUMMER SIPPER BY JANE ZATYLNY PHOTOS BY LIA CROWE AND DON DENTON
Caesar at Ferrisâ€™ Upstairs Seafood and Oyster Bar.
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CY, SPICY, ROBUST AND refreshing … the Bloody Caesar is as comfortable on date night as it is at a backyard barbecue. Its satisfying tomato base makes it a great choice from the beverage cart on a transatlantic flight, its crunchy garnishes help stave off hunger pangs and it’s also the ultimate hangover cure. “There’s a lot to be said for the hair of the dog,” says Tim Siebert, bar manager of Northern Quarter. “It’s just a very savoury, palatable drink.” Considering all the flavour and versatility of the Caesar, it’s no surprise that Canadians consume 350 million of them annually, according to the makers of Mott’s Clamato. Invented in 1969 by Walter Chell, a barman in Calgary, Alberta, the Caesar may, in fact, be more Canadian than poutine or even maple syrup. And, with the exception of some border cities, it’s impossible to find a Bloody Caesar outside of Canada. “I was at a food event in Chicago recently, and no one had heard of them,” says Jim Walmsley, owner of Jam Café. Here in Canada, we even have a National Caesar Day. (In case you didn’t know, it’s held each year on the Thursday before the May long weekend.) The drink’s popularity is tied to its simplicity. Caesars are easy to make, even for amateur mixologists. For the classic version, rim one highball glass with celery salt, add a scoop of ice and season to taste with Tabasco, Worchestershire and a few grinds of fresh salt and pepper. Add one to two ounces of vodka, eight ounces of clamato juice and garnish with lime and a crunchy stalk of celery. Easy! Nearly 50 years after its introduction, the Caesar continues to evolve. On a tasting tour of five local eateries, I discovered some tantalizing twists on its classic elements. Creative garnishes, for instance, are making the Caesar more of a signature experience for restaurants. “I like to give my Caesars a ‘nose,’” said Ryan Broekhuizen, general manager of SüLT Pierogi Bar, as he added a large bunch of Thai basil to my cocktail. “That way, you’re already enjoying the drink before you even take a sip.” Cheers to that! Now — here’s a look at some of the inventive Caesars you’ll find around Victoria. • The Double Seafood Caesar from Bartholomew’s Pub offers a tasty Montreal steak seasoning rim and an over-the-top assorted seafood garnish. The double Caesar is made with Mott’s Clamato juice and
Clockwise from top left: constructing a Caesar at Northern Quarter; Jam Café owner Jim Walmsley holds a Classic Jam Caesar with bacon garnish; side view of a Caesar at Ferris’ Upstairs Seafood and Oyster Bar; ingredients for a Northern Quarter Caesar; Caesar at SüLT Pierogi Bar; Double Seafood Caesar at Bartholomews Pub. 47
Ryan Broekhuizen at SüLT Pierogi Bar with its signature Caesar.
Wyborowa vodka, but the best part of the drink is its appetizing crown. Two chilled prawns, a cooked mussel on the half shell, two pickled beans, a lime, a lemon, two olives, a pickled pepper, a gherkin pickle and a cherry tomato (!) crowd the top of this Caesar. • A restaurant that specializes in pierogies may seem like an odd place to find one of the best Skyy vodka Caesars you’ll ever taste. But that’s exactly what you’ll find at SüLT Pierogi Bar. From its celery salt, garlic powder and chili flake rim to its housemade clamato juice and 12-spice blend seasoning, this is a craft Caesar like no other. Its complex, ginger/lemon forward flavours are enhanced with a garnish of fragrant, fresh-plucked Thai basil, chewy, homemade beef jerky and house-pickled vegetables. The pièce de résistance sits on a skewer on top of the drink — a warm, cheesy garlic pierogi, deep-fried to golden perfection. • Ferris’ Oyster and Seafood Bar’s Seafood Caesar is prepared in a tall, slim glass rimmed with a blend of celery salt and rich red smoky paprika. The cocktail mixes classic seasonings of Tabasco and Worchestershire with Sobieski vodka and Mott’s Clamato juice. Garnished with a single raw oyster that’s been dabbed with fresh horseradish and hot sauce, a chilled prawn, a spicy pickled bean and a piparra chili pepper, the sea-scented Caesar has a smooth, sophisticated flavour that complements this elegant dining establishment. • Jam Café complicates matters — deliciously — offering diners a choice of two sensational Caesars. The Classic Jam Caesar is rimmed with a coarse steak seasoning blend, augmented with a Chinese five-spice blend,
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then topped up with Stoli vodka, an in-house pickle juice blended with Mott’s Clamato juice and horseradish. The cocktail’s popularity at brunch is no doubt due to its creative garnish — a single piece of thick, sweet, house-cured bacon. Two spears of pickled asparagus and a lime add to the garnish, rounding out this sweet, briny and spicy drink. Sweeter still is the Bourbonator Classic Caesar, which swaps out vodka for Bullet bourbon, and adds some of Jam’s own apple barbecue sauce. Different? Yes — but delightfully so. The Bourbonator’s less subtle flavours leave a lasting impression. • Northern Quarter’s Caesar ups the ante with a smokedpaprika-and-Chilean-lime-salt-rimmed cocktail and a couple of important BC flavours: Walter Craft Caesar Mix from Vancouver and Sid’s craft vodka from the Okanagan. The restaurant recommends a two-ounce pour of vodka to compensate for the thicker, craftmade clamato juice, made from vine-ripened tomatoes, select spices and sustainably harvested clam juice. The Caesar is topped off with a slice of lime and a simple house-pickled green bean, and offers complex notes of garlic, mustard seeds and peppercorns. A very tasty cocktail.
INFO • Mottsclamato.ca Recipes, product information and lore from the original clamato juice producer. • Caesars: The Essential Guide to Your Favourite Cocktail by Clint Pattemore (Random House, 2014). The author and Mott’s mixologist offers more recipes and variations. • Waltercaesar.com: FAQs, where to buy information and more from the purveyors of the first all-natural craft Caesar mix.
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Owner Dave Craggs at Ferris’ Upstairs Seafood and Oyster Bar with a Seafood Caesar
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Classic Elements with Modern Luxury 1580 Despard Avenue, Victoria BC $1,995,000 | MLS 380542 Exquisite home favourably located in Rockland. Fully renovated merging classic elements with modern luxuries. Interior is bright & elegant with hardwood, high ceilings, expansive windows & arched pass throughs. Outside ample patio space & mature landscaping. Private & spacious yard, walking distance to Gonzales beach & Dallas Road. ©2017 Engel & Völkers. All rights reserved. Each brokerage is independently owned and operated.
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This beautiful home looks west over Patricia Bay with glorious sunset ocean views. This 4 bed 3 bath home has been totally updated with attention to detail and many features throughout.Relax or entertain in the beautiful mature landscaped yard with water fall and lily pond. In the winter enjoy a rare sight of the Trumpeter Swans at your front door.
Upon entering the gates of this spectacular coastal estate you know you have arrived at where the land meets the sea. Situated on 1.7 acres of south facing waterfront with approx. 480’ of shore, the executive west coast residence offers an unparalleled ocean edge location with walk on waterfront.
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Enjoy breathtaking ocean and mountain views from this spectacular 5,200 square foot home. Enjoy a main residence with 4 bdrm and 3 bthrm, as well as a private 2 bedroom guest home. This amazing home is located on a large 18,000 sqft fully landscaped lot with plenty of patio space.
A rare opportunity to build an Oceanfront Estate in beautiful Victoria British Columbia. This 1.13 acre lot in Margaret’s Bay is protected from the wind, and offers 195.5 feet of waterfront with unobstructed 180 degree views across Haro Strait to the San Juan Islands. The location provides a panorama of mountain and island views.
An opportunity to purchase a home in this charming, rare to market McClure style complex. This large 2100 square foot home is spread over 3 levels. This home with private patio is located just a short stroll to Gonzales beach, shopping and parks. Do not miss this beautiful, spacious and sunny townhome.
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735 Humboldt Street, Victoria BC, Canada V8W 1B1
The local real estate agent with the international network: vi.evcanada.com James LeBlanc, Private Office Advisor Personal Real Estate Corporation 250-812-7212 firstname.lastname@example.org www.luxurybchomes.com victoria.evcanada.com
binab group Stunning CuStoM upl andS HoMe 2950 Lansdowne Road
C o M p l e t e ly r e n o vat e d upl andS HoMe 3250 Exeter Road
Modern S o u t H o a k b ay Fa M i l y H o M e 885 Linkleas Avenue
18,445 SQ Ft lot in upl andS 2450 Lansdowne Road
brand new HoMe in SoutH oak bay 52 Maquinna Street
HalF aCre on a MagiC al Set ting 3796 Cadboro Bay Road
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Oak Bay NameD the Best Place tO live iN British cOlumBia By mONeyseNse magaziNe In the heart of the Uplands. This location offers convenient access to all amenities while establishing a private, park like setting. This lovingly maintained family home is on the market for the first time in over 20 years. Built in 1944, the home offers 3 bedrooms and 2.5 bathrooms over two levels, hardwood floors & updated kitchen. Mature gardens on this 14,300 sq. ft lot provide an opportunity to re-build or continue to enjoy the classic character. Will not last long, act quickly… 3395 Weald Road $1,798,000
Nicole Caldwell Direct: 250-893-8518 +1 778-433-8885 email@example.com www.nicolecaldwell.ca
Caldwell•Mots teaM Your community minded REALTORS®.
Margaret Mots Direct: 250-588-9815 +1 778-433-8885 firstname.lastname@example.org www.margaretmots.com
Magical Oceanfront Estate $6,900,000
1126 Gillespie Road, Sooke: Waterfall Cove offers 150 pristine & private acres, mostly natural state, with a custom built double A-frame home on the sheltered shores of Sooke Basin. Just 40 minutes from downtown Victoria with almost 2,000 ft of shoreline offering a yearround haven for a float plane or boat. Famed Galloping Goose Trail & East Sooke Park nearby.
5660 Lochside Drive, Victoria
Personal Real Estate Corporation
250.661.7232 email@example.com glynismacleod.com
I believe every home is a mansion, regardless of size, location or price.
Please call me if you are considering selling your home.
Oceanfront Sophistication $8,500,000
2530 Queenswood Drive, Victoria: World class custom home built to exquisite standards with walls of glass to take in unobstructed ocean views. A 1.74 acre sanctuary with approximately 300 feet of ocean frontage. The 6,103 sq ft home, with ceilings soaring to 25 feet, offers superior accommodation and is perfect for the art connoisseur.
LOCAL EXPERTISE, GLOBAL CONNECTIONS
Cape Cod Charmer $1,589,000
6481 Torin Road, Victoria: Well loved 3,580 sq ft home on a sun splashed 1.09 acre lot. Recently updated kitchen, bathrooms, flooring & much more. Main floor master suite with spa-like bathroom & custom walk-in closet. 3 bedrooms & bonus room upstairs. Stunning private patio for family barbecues + heated pool with glass surround.
Sotheby’s International Realty Canada, Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal. Not intended to solicit properties already under agreement
LisaLisa Williams Williams
COMING SOON! | 2727 Cavendish Avenue
Stunning custom residence, privately sited on a large property in the exclusive Uplands neighbourhood! This exceptional home boasts an open, airy & elegant design w/grand entry, dramatic Great room w/soaring, hi ceilings, gorgeous HW floors, a magnificent chef’s kitchen w/ butler’s pantry, oversized family & entertaining areas, beautiful main level office/library, & incredible attention to detail throughout!
STUNNING INBeach! UPLANDS Incredible new home CUSTOM in South Oak BayRESIDENCE just steps from Willows This spectacular 5 bed/6 bath home offers a bright, open and modern design with incredible finishing and quality throughout! 2990 Beach Drive | $4,980,000 Features include 2 luxurious master suite options, gourmet chef’s kitchen w/butler’s pantry, elegant living and dining areas, games/ media room, exercise room, wine cellar & so much more! Enjoy the sunny and expansive west-facing yard and patio, ocean glimpses This exceptional 2.36 acre and fantastic location on a quiet cul-de-sac just steps from sandy Willows beach....Call for more information!
oceanfront property boasts a luxurious 7300sqft residence with incredible custom details, finishing, & appointments throughout, 6 beds/8 baths, expansive decks, world-class views, and garage parking for 6+ vehicles! Enjoy total privacy, non-stop sunshine, new tennis/multi-sport court, and direct beach access perfect for boating/kayaking and exploring the coastline.
COMING SOON! | 2727 Cavendish Avenue Incredible new home in South Oak Bay just steps from Willows Beach!
SPECTACULAR GATED WATERFRONT ESTATE This spectacular 5 bed/6 bath home offers a bright, open and modern design with incredible finishing and quality throughout! Features include 2 luxurious master suite options, gourmet chef’s kitchen w/butler’s pantry, elegant living and dining areas, games/ Mill Bay 45 mins to Victoria | $3,480,000 SPECTACULAR WATERFRONT ESTATE Mill west-facing Bay - 45 Victoria media room, exercise GATED room, wine cellar & so much more! Enjoy the sunny and| expansive yardmins and patio,to ocean glimpses and fantastic location on a quiet cul-de-sac just steps from sandy Willows beach....Call for more information!
This exceptional 2.36 acre oceanfront property boasts a luxurious 7300sqft residence with incredible custom details, finishing, & Incredible new home in South appointments throughout, 6 beds/8 baths,expansive decks, world-class views, and garage parking for 6+ vehicles! EnjoyOak totalBay privacy, just steps from Willows non-stop sunshine, new tennis/multi-sport court, and direct beach access perfect for boating/kayaking and exploring the coastline.... Beach! This spectacular 5 bed/6 just minutes from amenities and 45 minutes from downtown Victoria!
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Sotheby’s Victoria’s Top Selling Agent | 2727 CavendishYear Avenue, South Oak Bay After Year!
SPECTACULAR GATED WATERFRONT ESTATE | Mill Bay - 45 mins to Victoria | $3,480,000
This exceptional 2.36 acre oceanfront property boasts a luxurious 7300sqft residence with incredible custom details, finishing, & appointments throughout, 6 beds/8 baths,expansive decks, world-class views, and garage parking for 6+ vehicles! Enjoy total privacy, non-stop sunshine, new tennis/multi-sport court, and direct beach access perfect for boating/kayaking and exploring the coastline.... just minutes from amenities and 45 minutes from downtown Victoria!
bath home offers a bright, open and modern design with Listing incredible finishing and quality throughout! Features include 2 luxurious master suite options, gourmet chef’s kitchen w/ butler’s pantry, elegant living and dining areas, games/ media room, exercise room, wine cellar & so much more!
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Dallas Sells Victoria/Oak Bay
Personal real estate CorPoration
“My goal is to find your dream home and ensure that the decision you make stands as a wise investment over the long term.”
Thank You! Thank youVictoria for 26 years of a career I have loved: helping people find their dream home! It has been my privilege to help you, whether buying or selling, to make a wise investment over time and to be referred by you to your friends and family.
Please call her at 250-888-3256 or email: firstname.lastname@example.org I want to thank each and every one of you who helped me create a successful and fulfilling career.
As of July 31st I am handing over the reins to KristaVoitchovsky who has been with me at RE/MAX Camosun for five years. Integrity and skill are qualities that I was looking for when searching for someone to take over my very trusted, loyal and special client base, and I have found this in Krista.
TEN MILE POINT
Remarkable unobstructed views of San Juan Island & Mt. Baker. Built is 2001, 2,860 sq ft., 4 BD, 3 BA bungalow with decks overlooking the ocean. A paradise only minutes to Cadboro Bay village. $2,195,000
Dallas Chapple RE/MAX Camosun • Tel: 250.744.3301 • Toll Free: 1.877.652.4880 www.dallaschapple.com • Email: email@example.com 62
2050 TROON COURT Custom light filled estate sized home with astounding views of the golf course and Mt. Finlayson. Located in the prestigious golf resort of Bear Mountain, this property offers privacy, yet close to many local amenities and features a fabulous gourmet kitchen, large great room, family room with 18ft vaulted beamed ceilings, separate dining room, luxurious main floor master suite with five star hotel sized spa ensuite, and spacious upper bedrooms. This elegant home boasts 3 sets of large french doors leading to expansive patios and outdoor entertainment spaces which delight in afternoon west facing sun all backing on to the golf course. $1,550,000 | 2050TroonCourt.com
27-3650 CITADEL PLACE Immaculate open concept end unit townhome with breathtaking views of the refreshing Latoria Park. Located in the prestigious development of Royal Bay, this property offers comfort and ease of living with a well - managed strata, and only minutes to all local amenities, beaches and hiking trails, and features a lovely gourmet kitchen with granite counters and cooking island, spacious dining and family room combo, cozy main floor master suite with soaker tub ensuite, and spacious upper bedrooms. This divine townhome features a lovely double fireplace, custom sheer blinds and phantom screens on patio doors to private sitting areas. $850,000 | 3650CitadelPlace.com
250 413 7943
Top 1% of all Western Canada Remax 2017* Top 100 Remax Western Canada 2016* www.cherylbarnes.ca | firstname.lastname@example.org | Remax Camosun 4440 Chatterton Way, Victoria, BC V8X 5J2 *Vreb Stats, Remax Stats 2017
GARDEN PARADISE ON A PRIVATE LANE $1,589,000 MLS 380446
Situated on a private lane, this garden paradise is a rare oasis. The executive West Coast home offers a gorgeous open formal living rm with F.P. & Formal dining rm with abundant built ins & vaulted ceilings. Beautiful modern kitchen with induction cook top, 2 built-in ovens, marble counter tops, center island and cozy eating area. Adjoining family room, with F.P. & French doors, leading to the exquisite patio. Bedroom, office, exercise area, & powder rm. also on the main. Up a gracious spiral staircase there are 3 more bedrooms. Master with sitting area, large walk in closet, 5 pce. ensuite, & Juliet balcony. Media room with F.P. & balcony. The amazing formal garden features 2 F.P. and a unique outdoor bath. Greenhouse, 8 types of fruit.
PROUDLY SERVING VICTORIA FOR 30 YEARS PHONE 250.744.3301 â€˘ EMAIL email@example.com WEBSITE www.lynnesager.com Get the results that you desire. Call Lynne for professional representation, when you wish to sell your home.
1144 Fort Street, Victoria, BC
The Value of Experience
Personal Real Estate Corporation
3240 Uplands Place | $5,250,000
935 Foul Bay Road | $3,600,000
572 Beach Drive | $2,900,000
568 Senanus Drive | $7,500,000
112 Prince Edward Drive | $2,240,000
2166 Central Avenue | $1,375,000
Custom Home in The Uplands
Spectacular Ocean Views in South Oak Bay
Zen-like Home with Views
“Tor Lodge” Maclure Mansion
6 Acres Across Peninsula Waterfront
Updated South Oak Bay Character
Sylvia@SylviaTherrien.ca • LuxuryWaterfront.ca • SylviaTherrien.ca 250.385.2033 • Cell: 250.888.6621 • Toll-free: 1.888.886.1286
REAL ESTATE EXPERT Helping you make the right decision.
9310 Ardmore Drive, North Saanich
Exceptional 1.38-acre waterfront estate situated on the coveted west side of the Saanich Peninsula, which offers an unparalleled waterfront experience! Tasteful luxury is evident throughout this 8295 sq.ft home from the moment you enter and are immersed in the breathtaking water views. From the grand millwork and decadent lighting to the stunning gourmet kitchen, no detail has been overlooked and the perfect combination of functionality, comfort, and timeless elegance is achieved. Highlights include an excellent floor plan that features master on main and wonderful connectivity throughout, butler pantry, media room, wine cellar, and ample storage. Outside features a private professionally landscaped yard, picturesque sandy beach, floating dock, and expansive patio that is idea for entertaining. Perfectly situated to enjoy spectacular sunsets, this exquisite home allows you to experience a quintessential west coast lifestyle.
10467-A Allbay Road, Sidney
Chace Whitson personal real estate corporation
Âˇ 250 818 9338 tel Âˇ 250 388 5882 cel
10426 Eden Place, Sidney
MLS# Coming Soon
Extraordinary Properties! Unrivaled Experience and Expertise DONNINGTON ESTATE ELK LAKE
Designed by the celebrated architect P. Leonard James; this elegant Cotswold Manor is one of the most renowned residential estates in Victoria. Built to exacting standards for a prominent British Industrialist, with perfect 1 level plan; owners Eric & Shirley Charman have hosted many of the most premier social events in Victoria, with guests including royalty & celebrities. The 30’ living room w/fireplace is ideal for your Grand Piano. Separate guest cottage, + converted barn for guests, staff & office can easily accommodate an extended family. Mature English gardens of 7.41 acres, offer an array of rare & unique plantings. Included are greenhouse & vegetable garden. Words cannot express the magic of this tranquil private country setting! Offered at: $2,995,000 MLS# 380385
EXECUTIVE OCEANFRONT HOME This beautiful residence enjoys breathtaking ocean views to the San Juan Islands and Mount Baker. The unique court yard entry ensures complete privacy with a carved feature entry door. The spacious kitchen offers a Center Island & granite counters, & abundant storage. The floor to ceiling windows bring the ocean giving a sense of floating on a ship. A spacious 23’ viewing deck on the ocean side expands the living space with abundant marine life below. A lifestyle experience! Offered at $2,395,000 MLS# 375403
SAANICH INLET – SOUTH FACING OCEANFRONT ACREAGE! Situated in a premiere position on the Saanich Inlet, this south facing 2.85 acre irreplaceable oceanfront is the perfect palate for the over 6000 st.ft. gracious residence: offering 6 bedrooms and four baths. Included is a separate coach house, ideal for office or guests, plus and in-law suite on the lower level. This idyllic retreat is private, sunny and enjoys access to the water. Act quickly! Offered at $2,625,000 MLS#375946
MACDONALD REALTY LTD. 755 Humboldt Street, Victoria, BC | T 250.388.5882 | TF 1.877.388.5882 firstname.lastname@example.org | www.lesleefarrell.com
Call Leslee Farrell at 250.388.5882 for assistance with your local and global real estate needs.
Personal Real Estate Corporation
Custom Home 3160 Weald Road MLS 375896 $5,600,000
Uplands Estate 3320 Ripon Road MLS 378870 $3,628,000
Character Triplex 3439 Cook Street MLS 378656 $999,000
4 Bear Mountain
Family Home 925 Alton Lane MLS 379242 $699,000
5 South Oak Bay
Luxury 2184 Windsor Road MLS 379907 $1,568,000
* #1 Realtor in Sales Pemberton Holmes 2014, 2015 & 2016 * Multiple MLS Gold Award Winner
IS now open IN
Offering Real Estate & Property Management Services In the 1850’s J.D. Pemberton accepted a wager to walk from Victoria to Nanaimo - a distance of 80 miles - and managed the feat in the allotted time of 24 hours. 160 years later, and on the company’s 130th anniversary and Canada’s 150th anniversary, we are very pleased to announce that the journey has been made again and we have merged with Realty Executives Mid-Island to open our first Pemberton Holmes Nanaimo office.
“We are thrilled to be opening in Nanaimo” – Mike Holmes, Owner and President of Pemberton Holmes
Specializing in Stratas and Tenanted Properties
250.891.1777 • CATHYCURTI.COM
First Floor-503 Comox Road, Nanaimo, BC V9R 3J2 250-753-9688 email@example.com pembertonholmesnanaimo.com
Your Real Estate Professionals, The Best Practices Produce The Best Results
Navigating today’s real estate market is a challenge.
Don’t leave it to chance!
Bringing knowledge, integrity & tenacity to the table. Together we achieve your real estate goals!
We’ll make it easy for you to achieve your goals!
Corie Meyer | 250.818.3216 firstname.lastname@example.org www.coriemeyer.com Shelley Saldat | 250.589.4014 email@example.com www.shelleysaldat.ca
NICOLE BURGESS WALT BURGESS 250-384-8124
250.384.8124 | www.pembertonholmes.com
Serving you first and foremost since 1887. Duncan 250.746.8123
Salt Spring 250.537.5553
West Shore 250.478.9141
Simply Exceptional in Uplands
“ When you are at “home” some of the best living & most valuable living happen’s ” - Enjoy
MLS 380246 ~ $4.3M
Gorgeous 2006 custom built home on .57 acre designed by Bruce Wilson. Exquisite features and inspired detailing throughout. Cathedral and coffered ceilings, walnut floors, chef’s kitchen with magnificent island, vaulted ceiling with 6 skylights capturing endless light. Master suite on main. 5 bed. 5 bath. Indoor/outdoor living at its finest with private and expansive garden.
SHAREN WARDE & LARRY SIMS
Susanna Crofton Newport Realty
4863 Stormtide Way Cordova Bay $1,700,000 4bdrm/3bath
5013 Georgia Park Ter Cordova Bay $1,788,000 3bdrm/4bath
A benefit for the Belfry Theatre
A Fine Wine Affair
Sunday, October 22 · 5 – 8pm Inn at Laurel Point
Fine Wine Live Auction
250 385 6815 www.belfry.bc.ca/crush
Join us! Tickets $95 Includes a generous tax receipt
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Sales Centre Open Sat-Wed 12-4 952 Johnson Street P: 250 590 6989
PRICES, DIMENSIONS, SIZES, SPECIFICATIONS, LAYOUTS, AND MATERIALS ARE APPROXIMATE ONLY AND SUBJECT TO CHANGE WITHOUT NOTICE. WINDOW SIZES, LAYOUTS, AND CONFIGURATIONS MAY VARY FROM HOME TO HOME. FOR FURTHER CLARITY, PLEASE REFER TO THE ARCHITECTURAL MODEL. THIS IS NOT AN OFFERING FOR SALE. ANY SUCH OFFERINGS MAY ONLY BE MADE WITH A DISCLOSURE STATEMENT, E & O.E.
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SUMMER on ICE ICY, CREAMY FRUIT FOR NOW AND LATER BY CHEF HEIDI FINK PHOTOS BY DON DENTON
SUMMER HEAT, RELAXING DAYS AND RIPE FRUIT PRACTICALLY SCREAM FOR ICE CREAM, BUT THERE ARE MANY OTHER OPTIONS FOR THOSE WHO FIND ICE CREAM TOO RICH, OR TOO INTIMIDATING.
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’VE OFTEN SAID that the best way to eat peaches is in a swimsuit, beachside. Eat as many fresh ripe peaches as you can, pay no mind to their sticky juices, and run into the water to wash off as soon as you are done. But a very close second to that is opening a jar of frozen peaches in the wintertime: they taste like sunshine and summertime, preserved on ice until you need them most. The time to prepare for that is now — peak stone fruit season. There is nothing more summery than a perfectly ripe peach or nectarine, a warm apricot just off the tree or the heavy juiciness of a plum in your hand. While stone fruit varieties are at their ripest, juiciest and most flavourful, eat them and exploit their summer sweetness for all it’s worth. But after eating them fresh, I most enjoy making these fruits into frozen desserts — popsicles, ice cream and the like. I know that summer heat, relaxing days and ripe fruit practically scream for ice cream, but there are many other options for those who find ice cream too rich, or too intimidating. Try quick homemade popsicles, creamsicles, sorbets or, my favourite, a treat I like to call “Frozen Peaches to Die For.” I have canned my share of peaches over the years, but now it’s 100 per cent frozen peaches for me. I use a small amount of sugar to prevent freezer burn and keep the peach flavour fresh for months, and I use a pinch of vitamin C powder to prevent discolouration and offset the sugar’s sweetness. The result is peaches that are a favourite of everyone in the family. With their delectable flavour and cooling temperature, frozen desserts are a fantastic option for summer entertaining; even
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better, they can be eaten right away or saved for later, with no worry of anything going stale. Most are relatively easy to make, with homemade ice cream involving the most steps, but still very manageable. You can use the basic formulas below, and change up the fruits as desired (even expanding beyond stone fruits to berries — yum!). Now is the time to get ripe stone fruit and start putting some summer on ice. PLUM SORBET
Makes 3 to 4 cups Lightly cooking the plums with the sugar releases the colour and flavour of the fruit more effectively, and helps improve the final texture. The key here, though, is cooking it quickly — we still want to preserve the fresh brightness of the plums by leaving some undercooked. Apricot sorbet is made by the same method, but peaches and nectarines do not need to be cooked at all before processing. 2½ lbs of plums, any variety, or a mixture 1 cup sugar pinch salt 1 Tbsp vodka lemon juice, if necessary up to 1 Tbsp corn syrup or golden syrup, if necessary Halve and pit the plums, and cut into quarters. Leave the skins intact — they are important for both colour and flavour in the sorbet. You should have 4 cups of prepared plums.
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Place prepared plums, sugar and salt in a medium-sized pot with a heavy bottom and stir well. Let sit until plums have released some of their juices, about 10 minutes. Bring to a boil, over high heat stirring constantly. Reduce heat to very low (or even turn it off) and cook gently and quickly, about 1 minute, until the skins are softened, the syrup around the fruit looks purple and some of the plum flesh is breaking down (but only some). Immediately scrape the plum mixture into a metal bowl (preferably set over a pan of ice) and let cool, stirring occasionally. Purée the plum mixture and vodka in a blender until it is as smooth as possible. Taste to adjust sweetness and acidity: add some lemon juice if you want it more tart, and some syrup if you want it sweeter. Frozen desserts taste less sweet when eaten cold, so err on the side of sweet if you are unsure. Place plum puree in a container and refrigerate until chilled, at least 4 hours. Pour the plum purée into an ice cream machine canister and churn, following the manufacturer’s instructions, until the
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Available at: mixture resembles soft-serve gelato. Transfer the plum sorbet to an airtight container, cover and freeze the sorbet until firm, at least 3 hours. Plum sorbet can be eaten immediately or kept in the freezer for up to 2 months, although the flavour and texture is best if eaten within 1 week. FRESH PEACH ICE CREAM
Makes 5 cups The vodka acts like anti-freeze, helping keep this delicious homemade ice cream from turning rock-hard in the freezer. Try the same recipe with mashed berries in place of the peaches! 3½ cups chopped, peeled, ripe peaches, fresh or frozen pinch of salt 1½ cups granulated sugar 1¼ cups whole milk
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T HE V O D
L IK E
... ANTI-FREEZE, HELPING KEEP THIS DELICIOUS HOMEMADE ICE CREAM FROM TURNING ROCK-HARD IN THE FREEZER.
2 large eggs 1Â½ cups whipping cream 1 tsp vanilla extract 2 Tbsp vodka
Heat the milk until steam is rising, but not to the point of boiling. Remove from heat. In a separate bowl, whisk three-
Victoria | 250-920-2003 Lake Cowichan | 250-932-2004 SouthShoreCabinetry.com 80
quarters of a cup of sugar with the eggs. Whisk about half the warm milk into the beaten egg mixture. Whisk the milk-egg mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides and the mixture is slightly thickened. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into a clean bowl. Cool
the custard to room temperature, stirring it occasionally. Meanwhile, toss the peaches, salt and remaining sugar together in a medium bowl. Mash the peaches gently with a potato masher until slightly broken down. Let stand, stirring occasionally, until the peaches have released their juices and the sugar has dissolved, 10 to 15 minutes. While the custard is cooling, put the peach mixture and all its juice in a blender. Add the whipping cream, vanilla and vodka. Purée until smooth. When the custard has cooled and you can touch it comfortably, stir in the peachcream purée. Transfer mixture to a sealable container and place in the fridge. Chill completely (this takes several hours or overnight.) Pour the custard-cream-peach mixture into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, cover and freeze until firm, at least 2 hours. Peach ice cream can be eaten immediately or kept in the freezer for up to 2 months, although the flavour and texture is best if eaten within 2 weeks.
Makes 4 to 6 creamsicles The cream part of these creamsicles is identical to a Philadelphia style ice cream — easy to make and unbelievably creamy. I first tried this ice cream style in a
homemade creamsicle made by my friend, Jeremy, who is a popsicle maker extraordinaire. This method can be used with berries in place of the apricots. Fruity part: 1 cup pitted, chopped, fresh apricots ¼ cup granulated sugar, or more, to taste ⅓ cup water Pinch salt Creamy part: 1 cup whipping cream ¼ cup sugar ½ tsp vanilla extract
For the fruity part: combine prepared apricots, sugar, water and salt in a saucepan. Bring to a boil, stirring frequently. Reduce heat to very low and cook until apricots are mostly broken down — 1 or 2 minutes. Immediately scrape into a bowl and allow to cool. Place the apricots in the cup of an immersion blender and purée. Refrigerate until ready to freeze. If you like, you can skip the cooking part, and simply purée the apricots, water and sugar, but I have found that the brief cooking really improves the flavour and texture of the apricot when frozen into creamsicles. For the creamy part: Combine the whipping cream, sugar and vanilla in a bowl and stir occasionally until the sugar dissolves, about 5 minutes. Refrigerate until ready to freeze. When ready to freeze the creamsicles, pull out a popsicle
mold and make sure you have cleared a level spot in your freezer on which to place it when full. Pour the apricot mixture into a liquid measuring cup with a spout — the spout makes it easier to pour the thick mixture into the popsicle molds. Pour apricot mixture into the molds until they are just over half full. Now pour in the cream mixture up to the fill line. If desired, place a stir stick inside each mold and move it up and down a bit on each side to get a nice streaked effect between the apricot mixture and the cream mixture. Be careful not to mix too much! Now place the popsicle lids or sticks in each mold and carefully move the mold to the freezer. Freeze until completely firm, about 4 hours. FROZEN PEACHES TO DIE FOR
Makes 1.5 litres These peaches are like summer on ice. The combination of a little sugar and a little vitamin C powder keeps the colour and ripe peachy flavour fresh for months and months. The only drawback is remembering to take them out of the freezer on time! The following recipe is an example only. It can be scaled up or down for any number of peaches. First, figure out how many peaches you want to freeze. A litre jar will fit about 5 small peaches, or 3-4 large ones. The ratio of peach, sugar and vitamin C is basically 1 peach to 1/4 cup sugar to 1/4 tsp vitamin C powder. (You can also use ascorbic acid, the synthetic form of vitamin C).
8 fresh, ripe, medium-sized peaches 2 cups granulated sugar 2 tsp vitamin C powder (available at any vitamin shop or health food store — it lasts for years and can be used for any fruit preserving venture)
Measure the sugar and vitamin C powder into a large bowl. Whisk until evenly blended. Peel the peaches. The easiest way is to drop them into boiling water for a minute; remove and then rub off the skin. You can also skip peeling and just wash the peaches. Use a paring knife to slice the peeled peaches right off the pit into the bowl with the sugar mixture. Stir together and let sit until the peaches give off some juice, and the sugar mostly melts into a peachy syrup — 20 to 30 minutes. Pack peaches with their syrup into jars, leaving more than two centimetres to allow for the fact that fruit and fruit juices expand in the freezer. Tighten the lids and freeze. To use them in the winter, let the jar of peaches thaw overnight. You can then use the peaches as they are, or drain out the syrup and use the peaches unsweetened. My preference is to drain the syrup into a saucepan and bring it to a boil; cook it until it reduces and thickens, and then pour it back over the peaches for a super decadent, extrapeachy treat. Try them on mid-winter peach shortcake, pancakes, waffles, or over ice cream, or (seriously) right out of the jar!
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“BOLUXING” on theBROADS CRUISING, FEASTING AND EXPLORING ENGLAND’S NORFOLK BROADS
PHOTO TOM MACKIE
BY CHERIE THIESSEN
Potter Heigham Bridge in Norfolk.
O WE’RE CHECKING OUT THIS irresistible combination on England’s famed Norfolk Broads, where cruising and even sailing on the rivers and lakes that make up this low lying area of East Anglia are favoured pastimes. Our cruiser of choice is the 45-foot Amethyst Light from Herbert Woods, with three en-suite staterooms, bow thrusters — that send my partner David Dossor into paroxysms of delight — and a retractable canopy that delights the rest of us. It’s a spacious, well-equipped craft for two couples and our friends, Pat Crossley and Gerry McKeating, are accompanying us. After a thorough briefing and test run with Herbert Woods’ employee, Stuart Johnson, we’re off and soon discovering another more practical reason to have a retractable canopy. “What a picturesque old bridge!”
Pat reaches for her camera to capture the arched stone bridge then hesitates, noting its narrow entrance and low clearance. “But, hmmmm, can we get under there?” The captain reacts calmly, saying, “Crew — retract canopy and lower windscreens.” Crew springs into action and soon we are smoothly slipping into the gap. Pat turns and gets her picture as we exit. It’s a modest distance today, passing three of the Broads’ iconic, 240 wind-driven drainage mills, once used to pump the encroaching water out of the fields. They line the rivers, adding their mystique and history to the bucolic landscape of Britain’s largest protected wetland. It’s a reserve sheltering one quarter of the country’s rare wildlife and flora in 200 kilometres of semi saline lakes, rivers and shores. In the 12th century this was the most densely populated and intensely farmed area in the country. When a
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source of fuel was needed, eyes turned to its copious peat bogs. Two centuries later, rising ocean levels filled the immense holes left from the harvesting, and eventually the resulting channels became arteries of commerce and recreational boating. In our nine days of exploring the North Broads, and the rivers of Bure, Ant and Thurne, each of us gets to tick off our must-dos. For me, it happens on our first evening, moored on a lonely stretch with the 1000-year-old ruins of St. Benet’s Abbey alongside. After an al fresco happy hour of Wensleydale cheese and Shetland Island smoked salmon enjoyed with a bottle of Pouilly-Fumé, we go our separate ways. I sit with the cows in the fields and the ruins, with the verses of the Romantics playing in my head; Pat and Gerry, expert birders, grab their binoculars and head for a walk alongside the reeds and David researches the best British pubs on the Broads.
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The next day, we follow the River Ant to the 90-hectare How Hill National Nature Reserve, the tiny Toad Hole Museum, an old croft home illustrating the life of a marshman and his family in Victorian England, and the resplendent “Secret Garden.” We relish our walk through the bogs, forest and streams of the reserve, on the hunt for Marsh Harriers and Merlins. Toward the trail’s end, a flare of fuchsia between the oak and beech trees snags our attention. We’re soon lured by the May blaze of the Secret Garden, established by the original owner of How Hill house in 1904, a series of interconnected ponds feeding a riot of azaleas, rhodos, irises and exotic plants. We have this expansive flowering wonderland to ourselves and would love to linger but the thought of morning tea at the Manse seduces us and we succumb. In fact, we soon realize there will be a lot of succumbing to temptation. That day’s anchorage at Neatishead, for example, we turn our backs on the burner and head into the idyllic village for a sumptuous repast in the White Horse Pub’s dining room. (Oh darn, no cooking.) At Stalham’s lively Museum of the Broads the next day, we stand intrigued by an innovative ancient water bicycle before boarding the Falcon, a Victorian steam launch built in 1895 that
takes us on a 50-minute tour to Barton Broad. The skipper’s overnight choice that night is a village green alongside a pub that provides water, electricity and brews on tap. Ticked off the list. Then there’s The Galley in the picture postcard village of Horning, the perfect place for the High Tea, of which both Pat and I dreamed. Tick. And the magical tour from Wroxham aboard the 15-foot narrow gauge Bure Valley railway. It culminates in the old market town of Aylsham. In an area rife with historic, quintessential villages, Aylsham trumps, and our lunch stop at its Black Boys Hotel is a royal flush. Heading later to South Walsham, a pair of iridescent blue kingfishers streak past Amethyst Light. Tick. Our day in Great Yarmouth too, when we visit the Winter Gardens on the beach where once large bands played in the resplendent glass edifice, but now only shadows dance in the abandoned landmark. David had wanted to come here to see where his father, a bandleader, once frequently played in the glory days. Tick. Then, mellow and musing, we distract ourselves with the wonderful Time and Tide Museum, which brings to life the years when Great Yarmouth was the herring capital of the world. The building, an authentic old herring curing works, still retains its smoky aroma. We wind up at a street fair that evening with lights blazing,
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vendors calling and food aromas wafting. Then back to our floating hotel, where once again there are new wines and ales to try. “This is almost our last night,” Pat says. “We forgot to cook any dinners.” Tick. ◆
• The Norfolk Broads are divided into north and south. We only cruised the North Broads. Visitors may choose either route or can do them both if willing to stay longer or cruise faster. • Two low and narrow bridges in the North Broads require a pilot: Wroxham Bridge and the medieval bridge at Potter Heigham near the base (circa 1385). Pilot fees are included with Herbert Woods. • If spending time in London before or after your Norfolk Cruise, a great place to stay is the Premier Inns. Ours, in fashionable Kensington, was close to the underground and quiet, with excellent staff and a great breakfast buffet. There are also Premier Inns at Gatwick and Heathrow airports. We found the snazzy new Gatwick venue to be quiet and convenient (premierinn.com). • How to go: Air Transat offers good flight times and fares from Vancouver to Gatwick. Consider upgrading to premium class but book it early. It gives you a larger baggage allowance, enhanced service, more comfortable seats and more precious space (airtransat.com). • For rail travel to London and the Broads. Take the train from London’s Liverpool Street station to Acle and it’s a 15-minute taxi ride from there to Potter Heigham. (acprail. com) We recommend reserving your taxi with All Abroad, a private hire service (allabroadprivatehire.co.uk). Trains
regularly leave Norwich for London. Depending on where else you want to travel in Britain, the British Rail Flexi Passes, which are based on the number of trips you want to take, are convenient and economical especially if going First Class. • For info on the Broads (norfolkbroads.com). You can also download the app for iPhone or iPad. • Where to go: There are many companies in the Broads but Herbert Woods is well located for exploring the North Broads, and we figured a company that had been in business for 90 years knew what it was doing. They did. It also offered the best selection of boats — 130 of them, including a new line, the luxury Elite boats, with upper sundecks, lots of space and no detail overlooked (herbertwoods.co.uk). • When to go: July and August are the busiest months and boaters going then should reserve moorings in advance, get in to berths early and expect to sometimes tie alongside other boats. June and especially late September are good alternatives, still with good weather and less crowded. • Good to know: There are no locks on either the North or South Broads. The waters become more tidal the closer one gets to Great Yarmouth and depths under the bridges are indicated. Take this into consideration as well when tying mooring lines. • At the head of navigation in the North Broads, Coltishall, the rivers may end but the valley opens up. It’s a perfect place to cycle. Bicycles can be rented at Wroxham and a ‘must do’ is that Bure Valley steam train (bvrw.co.uk). At Aylsham be sure to have lunch in the historic Black Boys Hotel’s elegant dining room. (The Admiral Lord Nelson once danced here in 1792 when the building was already over 300 years old!)
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THREE HEALTH-BOOSTING FOODS TO BREAK THE CULINARY RUT BY PAMELA DURKIN
CLEARLY, AS THEY BOAST BOTH FANTASTIC FLAVOUR AND STELLAR NUTRITION, THERE’S NO REASON TO LEAVE CACTUS PADS IN THE PRODUCE AISLE.
O YOU FIND YOURSELF PREPARING the same meals, utilizing the same “tried and true” foodstuffs for months on end? Do you eye less familiar fare with skepticism, assuming you won’t like it or it will be too difficult to prepare? If so, it’s time to break out of your culinary rut. By eschewing foods with a slightly exotic or esoteric cache, you are not only making room at the table for boredom, you may also be inadvertently bypassing the outstanding health benefits many “uncommon” foods provide. Here are just three “uncommonly-good” and “good-for-you” foods bound to enliven both your meals and your health. Why not say goodbye to culinary apathy and give them a try?
Cactus pads are the edible, oval-shaped pads of the prickly pear cactus. And while they’ve been utilized as both a food and a medicine for centuries in Mexico, South America and the Mediterranean, they’ve only recently started making waves on these shores. “We find we do have to educate our customers on how to use them and how to remove their spines,” says Mike Major, the produce manager at the Market on Yates. “But once they’ve tried them, most people are sold by their great taste and how simple they are to prepare.” So how do the bright green pads taste? Major likens them to a cross between green peppers and asparagus — and after tasting them myself, I have to concur with his assessment. I found them utterly delicious and I’m so glad I did, because the spiny little victuals aren’t merely palate pleasing, they’re also supremely health enhancing. They deliver a wealth of nutrients including vitamins A, C
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and K, calcium, magnesium, manganese, potassium, iron and fibre. However, what really makes them nutritional all-stars is their betalain content. They are the only known source of all 24 naturally occurring betalains. What are betalains? They are rare antioxidants that have been shown to have anti-cancer, antiinflammatory, anti-diabetic and cholesterol-lowering properties. Clearly, as they boast both fantastic flavour and stellar nutrition, there’s no reason to leave cactus pads in the produce aisle. Be bold and take some home. They are, as Major pointed out, easy to utilize in the kitchen. He recommends removing their spines by “shaving them off with a blunt knife while holding the base of the pad” and enjoying them sliced and eaten raw in salads, or lightly sautéed in butter or olive oil. I find they also make a wonderful addition to stir-fries, soups and stews.
Farro is now garnering attention in North America — and for good reason. The ancient grain, which resembles wheat berries in appearance, contains more vitamins, minerals, protein and fibre than modern wheat. In addition, it plays host to a unique group of carbohydrates called “cyanogenic glycosides” that can help lower cholesterol and inflammation and boost the immune system. And there’s more good news — farro is also chock-full of disease-fighting polyphenols and contains less gluten than modern strains of wheat. The latter is important to note because reports indicate that many people who are sensitive to modern wheat’s gluten structure (note, not celiac) can tolerate moderate amounts of farro with no ill effects. While all of this is undoubtedly impressive, what’s really winning the grain legions of fans is its superb taste and texture. One such fan is chef and owner of Victoria’s Part and Parcel restaurant, Grant Gard. “I love farro and have featured it on the menu here many times. It’s got a delicious nutty taste and chewy texture that really shines in dishes like risottos, pilafs, falafels and even in cold dishes like salads,” he enthuses. Gard recommends soaking the grain overnight to speed up cooking time and cautions that the liquid used to cook the grain should never reach boiling point. Once cooked, you can use farro just as you’d use any other grain like quinoa or rice. Personally, I
FARRO IS NOW GARNERING ATTENTION IN NORTH AMERICA — AND FOR GOOD REASON.
By now you’ve probably tried a few “trending grains” like quinoa and millet, but have you experimented with farro? You may be unfamiliar with faro — a heirloom variety of wheat — but it’s not a new kid on the culinary block. It is, in fact, one of the world’s oldest grains. In Italy, where it originates, it has been a ubiquitous part of the diet for more than 2,000 years.
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love it as a hearty breakfast — slowly cooked to chewy perfection and topped with cream, honey and nuts. Once hard to find, you can now locate the grain in most upscale supermarkets and specialty food shops. A great source for Canadian-grown farro is Vancouver based eatgrain.ca. The site lists stores around BC that carry its homegrown farro and also has some delightful recipes and tips on cooking the grain.
FORBIDDEN BLACK RICE
nuttier and chewier than either white or brown rice. It is also much more nutritious than its blander cousins, containing more vitamins, minerals and flavonoids than any other rice variety. It is also the only grain to contain anthocyanins, the disease fighting pigments, also found in blueberries, that have been shown to help prevent heart disease, cancer, cognitive decline and macular degeneration. “The rice’s anthocyanin content is indeed noteworthy,” says registered dietitian and image consultant Jennifer Letham Sobkin (leapnow.ca). “There is an overwhelming body of evidence that indicates these plant pigments help preserve health in myriad ways — and the positive findings about their benefits just keep coming.” One caveat about black rice — it’s pricier than either white or brown rice. However, the grain’s taste and versatility is worth the extra pennies. It shines in both sweet and savory applications and imparts an exotic note to everything from soups, salads and pilafs to rich gooey desserts. (forbiddenfoods.com.au is a great resource for black rice recipes.)
THE UNIQUE GRAIN IS A HEIRLOOM VARIETY OF RICE THAT, ACCORDING TO CHINESE LEGEND, WAS SO RARE, TASTY AND NUTRITIOUS IT WAS ONCE RESERVED ONLY FOR EMPERORS.
If you regularly peruse the bulk food section of your favorite health food store, you’ve probably spied this jet-black super-grain glistening in one of the bins. In the event that you haven’t, or are completely unfamiliar with this latest “super food,” there are compelling reasons to include it in your diet regimen. The unique grain is a heirloom variety of rice that, according to Chinese legend, was so rare, tasty and nutritious it was once reserved only for Emperors. Common folk were “forbidden” to eat it, and thus its quaint moniker. Thankfully, black rice’s aesthetically pleasing colour is paired with an equally pleasing taste and texture: it’s far more robust,
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SUPER SEATTLE SAVOURING A SEAPORT CITY ON A BASEBALL WEEKEND BY SUSAN LUNDY
LUE JAYS BASEBALL TICKETS in hand and the steady hum of the Victoria Clipper under foot, we set out for a short-but-entertaining trip to Seattle. It’s strange that this large US city, about the same size as Vancouver, sits just a “hop, skip and a jump” away, yet it’s been more than a dozen years since I’ve visited. And for my husband and I — avid sports fans — what better time to visit Seattle than when it’s awash in a blue wave of Blue Jays baseball jerseys. After exploring several ways to get to Seattle from Victoria (ferry to Tsawwassen and drive, ferry to Port Angeles and drive), the Victoria Clipper emerged as the best option. It’s as easy as packing a carry-on bag, flashing a passport and settling into a comfy seat with ocean views and bar service. To maximize time, we headed over Thursday morning for a Friday night game and returned Saturday afternoon. After landing at Pier 69 on Seattle’s waterfront, we walked 20 minutes (mostly uphill) and checked into the historic Mayflower Park Hotel. The hotel — celebrating a storied, 90-year history — served up classy comfort in a character-rich setting with helpful staff and easy walking access to everything from the Space Needle (20 minutes) and Pike Place Market (eight minutes) to Safeco Field (35 minutes). It was the perfect choice for accommodation and I highly recommend it. Our Thursday evening was dedicated to food and drink, so
our first stop was happy hour at the Mayflower’s Oliver’s Lounge. And indeed it was happy. Located in a corner of the hotel, it’s a beautiful, street-side bar with floor-to-ceiling windows, a glimmering chandelier and clever use of mirrors, which add a bright and contemporary feel to the room. Established in 1976, Oliver’s was Seattle’s first “daylight bar.” Once illegal for hard liquor to be viewed from the street, bars couldn’t have windows. Luckily for Oliver’s, the hotel’s new owners were in the midst of a redesign when liquor regulations changed, allowing them to remove the exterior wood that covered the windows of the grand, original 1927 structure. For the hotel’s 90th birthday, Oliver’s created a signature cocktail called The Bergonian, — a salute to the name of the original hotel — featuring local Copperworks gin and Processco, among other delicious flavours. We sipped, munched on free, happy hour appys and planned our next stop. Amid our travels, Bruce and I have a tradition of sipping a cocktail in the lounge of various cities’ grand Fairmont hotels: we’ve been to seven all across Canada. So — in an apparent marking of tradition — our next stop was the Fairmont Olympic Hotel. However, truth be told, I’d also heard that the Blue Jays stay at this hotel while in Seattle, so as we savoured silky cocktails, I covertly kept an eye open for Josh, Justin and Jose (to no avail). Just down the road from the Fairmont, we discovered the stunning Purple Café and Wine Bar. Set in a large, open room
THE HOTEL — CELEBRATING A STORIED, 90-YEAR HISTORY — SERVED UP CLASSY COMFORT IN A CHARACTER-RICH SETTING.
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Oliver’s Lounge at Seattle’s historic Mayflower Park Hotel.
with massive windows on three sides, the main feature is a two-story-high wine tower, wrapped with a spiral staircase. The copious wine list reads like a wine-tasting script and the food and service was topnotch. With no fear of being sleepless in Seattle in our spacious Mayflower Park room, we awoke refreshed and ready for game day. The morning started with breakfast at the hotel’s elegant
Andaluca Restaurant and Bar, which features a rich setting with hand-painted murals, mahogany millwork and deep-toned colours that aim to create a “sunbaked Mediterranean grotto” atmosphere. And the food was divine. Walking shoes on, we set out, making our way to the worldrenowned Space Needle (we also could have taken the country’s first, full-scale, commercial Monorail, which has a station right next to the
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hotel) and wandered around the area. We passed by the highly recommended Chihuly Glass Museum, and a crush of people lining up at the entrance to the Pacific Science Centre. Continuing our journey, we enjoyed a walk through Olympic Sculpture Park and down to the waterfront, with its colourful dockside commerce. At Pier 57, we joined a small lineup for the Seattle Great Wheel, which proved an enjoyable and relaxing way to see the views across busy Elliot Bay and the city itself. Across the street, we stopped in for a tasting at Copperworks Distilling Company, which produces, among other things, a smoky oak cast finished gin and a uniquely flavoured single malt American whiskey (a bottle of which we later purchased at the Clipper’s duty free store). From here we travelled up (there is a lot of “up” if you’re walking around Seattle) to the famous Pike Place Market. We were charmed by the market’s row upon row of bursting flowers, entertaining buskers, sea-view eateries and myriad craft vendors, not to mention the building itself, with its multi-levels, winding alleys and stairways. And of course, we took time to witness the famous chanting and fishthrowing fishmongers Then the day turned to baseball. With thousands of Canadian Blue Jays fans descending on the city for the weekend series
against the Seattle Mariners, waves of blue jerseys in the streets intensified as the day went on. By 4 o’clock — three hours before the first pitch — we grabbed patio seats at Quality Athletics, a sports bar located at the edge of Pioneer Square near Safeco Field, amid a growing swell of Blue Jays fans from all parts of Canada. Safeco Field is a great venue for baseball and if you’re a Jays fan at a Blue Jays-Mariners’ game you’ll get a home field feeling. One of my favourite moments was the thunderous rendition of O Canada belted out in this American stadium. Sadly, the Jays didn’t pull out the win, but it was an experience like no other. The next day we set out to find the perfect morning coffee. This is a city that has coffee shops in triplicate on every block. The original Starbucks, located across the street from Pike Place Market, had a lineup down the road. (According to Google, there’s one Starbucks store for every 4,000 people in Seattle.) Eventually, we discovered the Bookstore Bar + Café, street-side in the Alexis Hotel. With great ambiance and shelves of “book nooks,” tasty food and a wall of scotch that begs a tasting, it’s definitely a place to visit again. A few hours later, we settled back into a pair of comfy Clipper seats, ordered a glass of wine each and, gentle hum underfoot, savoured the memories of super Seattle.
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A COLLECTION OF THINGS ARTSY AND FUN HAPPENING IN VICTORIA THIS AUGUST AND SEPTEMBER. ENJOY BEAUTIFUL PAINTINGS, A GALA EVENT, BLUESY MUSIC, BEER AND A WEALTH OF WRITERS.
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UTCH-BORN KAREL DORUYTER CAME TO CANADA in 1953. For decades he held down a variety of jobs, from graphic artist and book illustrator to boat builder. But painting was always an obsession, and the time he spent in remote places along the BC coast infiltrated his soul; rugged landscapes and massive old-growth trees increasingly became his primary subjects. Now in his late 70s, Doruyter truly came into his own in the last decade. Internationally celebrated, and with his larger paintings selling for $25,000, the one-time Victoria resident is genius at capturing the mystery and beauty of old-growth wilderness. “Some of our clients swear that they can smell the trees in his paintings,” chuckles Madrona Gallery owner Michael Walker. “What I most love about his works is that I instantly fall into them … he does an amazing job of taking you into this other world.” This is Doruyter’s third solo show at Madrona, and there will be a range of subject matter. But it’s his complex forest scenes that will dominate the 20 or so canvases, and they can only be truly appreciated in person. Although the work initially appears photorealistic, it’s actually highly textural, being built-up on a thick underlayer that makes his paintings akin to bas-relief. “We get a lot of artists coming in here trying to figure out his technique,” says Walker. “He really is a remarkable painter. His is an amazing vision
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Harpoonist & The Axe Murderer headline the Blues Bash.
of the coast, and it’s one that people really want to engage with.”
Running from September 16-30 at 606 View Street. For information, see Madrona Gallery.
social time, and quiet time
THE INNER HARBOUR BLUES BLUES BASH FESTIVAL OF BLUES, R&B AND BOOGIE
“In the 23 years we’ve had Blues Bash we’ve only ever had one rained-out performance,” says artistic director Darryl Mar, who oversees the popular festival sited at Ship Point on the Inner Harbour. “Basically, it’s a great blues-music party right on the water.” A mix of free and ticketed events that attracts up to 15,000 people, Blues Bash showcases the best local and regional bands in complimentary shows for the three afternoons of Labour Day Weekend. And the evening performances — priced at $30 for one night, $45 for both — feature internationally recognized touring artists. Making his Victoria debut is renowned British guitarist Matt Schofield, who is ranked right up there with six-stringer icons like Eric Clapton and Peter Green. “He’s the best Chicago-style blues player to show up in decades,” declares Mar. The next night features The Harpoonist & The Axe Murderer, whose swaggering blues-meets-funk sound has made them festival favourites all over North America. “They are great musicians but also really fun performers,” Mar notes.
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A few of the free acts to seek out include Curl, who used to be an all-female blues band but have since acquired a token male drummer; Britain’s The Villanovas, featuring award-winning guitarist Brett Smith-Daniels, who grew up in Victoria; and Maureen Washington, who’s best known as a jazz singer but also has a great blues feel and can really rock the stage. And local legend Uncle Wiggly, a.k.a. Hank Leonhardt, will be laying on the boogie with his new band, R&B Toasters with the Butterhorns. I dare you not to dance!
Running from September 2-4 at Ship Point. For information, see Blues Bash.
THE GOOD SOLDIER SCHWEIK SATIRICAL COMEDY-DRAMA PRESENTED BY THEATRE INCONNU The Good Soldier Schweik is a title that many people recognize, but of which few have any real knowledge. Satirical and darkly comic, it is the most translated novel of Czech literature and is set in the Austro-Hungarian Empire during the First World War. It features a hapless, cheerfully ignorant peasant conscripted into the army, and his comic misadventures are a sharp-edged commentary on the absurdities of war and military life. The novel was adapted for the Canadian stage over 40 years ago, and the experimental production was hailed as a great early example of alternative theatre. And now, working from a Xerox of that original script, Theatre Inconnu is presenting Schweik as part of its allCanadian season in honour of our country’s sesquicentennial year. “I know Schweik mostly as the inspiration for Catch-22 and also MASH,” explains Don Keith, a theatre veteran who is undertaking his first directing assignment for Inconnu. “This will be kind of a baptism by fire,” laughs the amiable Keith, whose challenge is to use eight actors playing several dozen characters in a production that will strive to capture the freewheeling spirit of the landmark Toronto show. “Schweik is a good soul in a bad situation — an Everyman that the audience can empathize with. And the play itself is challenging and very interesting … and very funny. It’s an absurdist play about survival and it poses important questions.”
Running from September 26-October 14. For information, see Theatre Inconnu.
A WELL-AGED BEER FESTIVAL GREAT CANADIAN BEER FEST BEER . . . AND MORE BEER
For a quarter-century, “Beer, glorious beer” has been the theme song at the Great Canadian Beer Festival, which held its inaugural event in 1993. “The bigger festivals at that time were a bit impersonal, so we opted for a brewery-fronted approach where somebody was there who knew about their specific beers,” explains festival co-founder John Rowling. “We wanted a range of popular styles such as ales and pilsners and stouts, as well as more unusual beers that the brewmaster was particularly proud of,” he adds. “We had no interest in anything bland.” 104
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That commitment to having a classy, no-compromises event paid off and the GCBF — which currently attracts 8,000 enthusiastic patrons — is Canada’s longest running and largest craft-only beer festival. “Beer drinkers in this city are very sophisticated now,” adds Rowling. “We’ve all come a long way.” This year, the festival will be presenting over 60 breweries and 250 beers and ciders, as well as food trucks and lively bands that will once again feed and entertain the colourfully garbed celebrants. New this year is an exhibit of historic photos, old T-shirts and posters, and other memorabilia honouring the GCBF’s 25th anniversary. Also debuting is a rotating “potluck” booth featuring kegs and casks from the many breweries that got no farther than the event’s waiting list. Try to imagine that happening 25 years ago. “We’ve been pretty influential in the beer scene in Victoria,” agrees Gerry Hieter, the GCBF’s other co-founder and current chairman. “Craft beer is literally a world-wide phenomenon now, and I’m very proud that we were there at the very beginning of things.”
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Running September 8-9 at Royal Athletic Park. For tickets, see GCBF.
NOT YOUR GRANDMOTHER’S ROLLER DERBY ROLLER DERBY: THE SEASON FINALE ROCK ‘EM / SOCK ‘EM ON WHEELS Older people probably remember the roller derby of several decades back — that full-throttle contact sport where two teams of roller skaters zoomed around a track at high speed while inflicting semi-grievous damage on each other. More like professional wrestling than a serious sport, it eventually faded away … only to be revived early in the new millennium. Although some of the playful theatricality has been retained, modern roller derby is very much about athletic skill. And most interesting, perhaps, is how it’s now almost exclusively the domain of women, who have taken this brawlingly aggressive contest and paradoxically turned it into something very female friendly. “Oh, it’s fundamentally a feminist sport now,” asserts Quinn MacDonald, current president of the board that runs the Greater Victoria roller derby league, amusingly named The Eves of Destruction. “In a sense it’s very political — we are very open to 105
having gender queer and gender nonconforming skaters — but you can just be who you are … it’s all about creating a space for yourselves as women.” MacDonald grew up playing competitive sports, including hockey, but has found something special in roller derby. “It’s sport at a high level, but you also get to have fun with it,” says the woman who skates under the name The Wife of Wrath. She’s also known as “coach” to the members of the junior team, who she mentors in her spare time. “There’s a real sense of community with roller derby,” MacDonald adds. “We take people who don’t know how to skate and turn them into athletes.” The league’s season finale happens September 16 at the Archie Browning Arena.
For information, see Eves of Destruction.
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Unquestionably one of this country’s most enthusiastic “book towns,” Victoria has often had bad luck hanging onto its literary festivals. The most recent death occurred a few years back; but happily, the event was revived and rechristened in 2016 as the Victoria Festival of Authors. Festival founder and current artistic director Vanessa Herman promises lots of diversity and excitement with this year’s blend of readings, discussion panels, workshops and special events. “It took some sweet talking and arm twisting, but we got most of the authors we wanted,” says Herman. The workshops catering to Victoria’s aspiring authors are limited to 12 spots and always sell out early. Of broader interest are the discussion panels, where fans can satisfy their curiosity about specific writers.
“It’s a chance to learn about the whys and hows of an author’s process, from developing characters to questions of technique and style,” Herman explains. Expect big crowds for the four readings, ranging from an evening in celebration of poetry power-couple Lorna Crozier and Patrick Lane, to a party at the Vancouver Island School of Art that includes an art show, music, and cocktails created for each feature author courtesy of Sheringham Distillery. There are about 30 writers coming in all, ranging from Ontario poet Gregory Scofield to prairie-based creative nonfiction author Sharon Butala. Of particular interest will be renowned novelist Barbara Gowdy, whose serious health issues have kept her sidelined for the last few years. “Tickets for the events aren’t expensive and we hope to fill the houses,” adds Herman. “We want this to be a long-term sustainable festival.”
Running from September 27-October 1. For information, see Victoria Festival of Authors.
ARTFUL NIGHT ART+FARE3 GALA EVENT AT THE UNION CLUB Victoria’s exclusive Union Club is joining with local art galleries to present a night of food, drink, music and art — all in support of the Art Gallery of Greater Victoria. ART+FARE3, which takes place September 23, will be a gala
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celebration of art in all its forms: visual, auditory, edible and drinkable. Following the success of Art+Fare over the past two years, this year’s event will again feature unique exhibitions by a number of Victoria’s finest art galleries, accompanied by locally sourced fare. The “art” will be curated and displayed throughout the The Union Club, offering guests the opportunity to view, enjoy and acquire unique pieces for their own collections. The “fare” will be creatively and inspirationally prepared by The Union Club’s renowned kitchen, and will feature a specially created “Artini” cocktail, in keeping with the event’s art-inspired theme. New this year, ART+FARE3 will be introducing a silent auction, featuring many desirable offerings from a variety of generous donors. All funds raised by the event will go directly to the AGGV in support of its ongoing Children and Family educational programs and in support of the conservation and preservation of its collection. Tickets, available through The Union Club and AGGV, are $125 per person (includes a $25 tax receipt if requested), while patron tickets are $1,500 (includes four event tickets as well as access to AGGV Leadership Circle Benefits, $1,000 tax receipt and VIP Access to the AGGV for one year). artandfare.com
September 23 at The Union Club.
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What if? BESTSELLING AUTHOR CHEVY STEVENS IS A POWERHOUSE OF HER GENRE BY ANGELA COWAN PHOTOS BY DON DENTON
HAVING STILL MISSING BECOME A NEW YORK TIMES BESTSELLER, AND THE SUBSEQUENT SUCCESS OF EACH FOLLOWING TITLE TURNED HER LIFE UPSIDE DOWN IN THE BEST WAY.
ALWAYS WANTED TO BE a writer,” begins New York Times bestselling author Chevy Stevens. “I just never had a story.” We’re sitting in the Crow and Gate pub in Cedar, sipping matching cups of chamomile tea and surrounded by the amiable chatter of a score of regulars. It’s a little hard to believe her. For a woman who’s written half a dozen successful “domestic suspense” thrillers, she seems to have no trouble coming up with stories now. It’s all about the “what ifs,” she tells me. The history of her first novel, Still Missing, is well known by now: a real estate agent at the time, Chevy was hosting an open house more than a decade ago when a “what if” moment hit that would change her life exponentially. What if she never made it home? The scenario took on colour and detail and tension, and grew into a terrifying and dark tale of abduction and escape. It was the first time she’d written seriously since high school (aside from thrilling descriptions of hardwood floors as a realtor, she laughs). Within six months she had sold her house and made the leap to full-time writer. It took her five years from the moment the idea sparked to seeing the book in hardcover in 2010, and she’s never looked back. Chevy’s stories have run the gamut from abductions to murder, abusive spouses to cults, perpetually treading the razor edge between terror and tension. The plots centre on “something scary happening to relatable people,” and it’s what comes naturally, she says. Seven years and six books later, her stories have been published in more than 30 countries, and Chevy has cemented herself firmly as powerhouse in her genre. Having Still Missing become a New York Times bestseller, and the subsequent success of each following title turned her life upside down in the best way. About 10 years ago, she attended her first Surrey International Writers Conference, and remembers being excited
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to see Outlander’s Diana Gabaldon there. In 2015, Chevy again attended the conference, wearing her author’s hat this time, and found herself doing a panel and a signing with Gabaldon and Jack Whyte. “I remember thinking, ‘I’m riding in a van with Diana Gabaldon and Jack Whyte,’” she says, recalling the sense of disbelief. “It came full circle. It was pretty cool.” “My life has changed enormously. I was a single girl with a dog and a beat-up Jeep Cherokee,” she says with a laugh. Now, she’s a full-time writer, married and the mother of a whip-smart almost-five-year-old. Chevy grins as she shows me a few pictures of her daughter: on their way to the spa, on a road trip, the pair of them sporting fashionably large sunglasses. Her writing changed with the arrival of Piper, she says, moving away from the gruesome depictions in Still Missing to a subtler, but no less nail-biting approach. “Having a child, I don’t want to live in the dark. My own tastes have changed.” She adds: “I like to write about marriages, about mothers. I feel it more.” Away from her keyboard, she embraces her own role as wife and mother with enthusiasm. She and her family revel in domestic bliss: going on adventures, walking the dogs, binge watching television shows. They’ve been to Butchart Gardens
three times this year, and nearly always tour the Royal BC Museum and Munro’s Books when they visit downtown Victoria. And she reads. Oh, how she reads. “I loved fantasy as a kid,” she starts, and immediately tells me to check out Holly Black (of Spiderwick and Modern Faerie Tale fame). But before we get pulled into a black hole of favourite authors and beloved books, we veer the conversation back. Drawn to the written word her whole life, now with a writing group, critique partners and friends in the industry, Chevy’s found her tribe. For someone who admittedly felt out of place for many of her younger years, it was a revelation. “When you find your people for the first time… My group of friends are my people,” she says. With strong support already from her family, finding like-minded friends and colleagues just made the writing life all the sweeter. Now, her husband looks after Piper while she works. She spends four or five hours a day writing new material, and countless more hours marketing, researching, editing and revising. Her current work-in-progress is still tightly under wraps and ever changing, but she lets me in on a couple details. It’s the first time she’s used a restaurant as a main setting, it’s the first time the reader gets to see inside the head of the (unknown) antagonist and it’s set in Seattle, making it the first novel set outside of Canada.
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A meticulous researcher, Chevy’s been immersed in getting the details just right, making the trek south of the border and talking to the Seattle police force. “You have to feel it,” she says. “Are there sidewalks? What do their [the police] business cards look like? Do they wear suits?” It’s that attention to detail throughout her books that puts you in the middle of a dusty Alberta afternoon where you can feel the heat, or in a remote cabin in the mountains where your fingers slip over padlocked cupboards and barricaded windows. It’s what pulls you in on the first page and doesn’t let you go until the last. And as her writing has evolved, so too has her confidence. “I think I trust my instincts more,” she says. “When I get that warning sign that something’s not working. I know more. I know what it has to be, so I know when it’s not there.” “I’m a lot more confident. I found something I’m respected for. There’s a validation there, for sure,” she says. “After six books — my last one did really well — you think, maybe I can keep doing this.” Chevy Stevens photographed at the Crow & Gate English Pub.
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Jess Taylor, who along with fellow shucker Sean Roberts, makes up The Wandering Mollusk Oyster Catering Co., answered our call when we needed a splash of cold ocean for our nautical-inspired fashion shoot. He puts the sea in seaside, the salt in saltwater and brings the muscle to the mouthwatering mollusk.
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