Boulevard Magazine, Okanagan Home - Sept/Oct 2017 Issue

OK ANAGAN HOME

SEPTEMBER | OCTOBER 2017

LIFE AT ITS FINEST

PARADISE FOUND Living the dream in the Okanagan

INSIDE OUT Home merges indoor and outdoor spaces

LUSCIOUS LAVENDER Relaxing, aromatic and oh-so-beautiful

THE NEW HUES Fall in love with autumn’s new colours

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A Wild Piece of Land There are not many places left in this world where you can live surrounded by nature with wide open views and still so close to a vibrant city. But Wilden is such a place.

Only ten minutes from downtown Kelowna, Wilden is the largest master-planned real estate development in the Okanagan Valley. Approximately half of the land will always be preserved as open space or public park. Wetlands are being restored to be wildlife habitats, and every home has a close-by access to recreational areas.

10 Minutes to Downtown 10 Steps to Nature

NATURE INSPIRED LIVING

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PHOTO CAROLINE IRVINE

40 36

18 FEATURES

On the cover Model Nicole Metlewsky in the living room of our feature home at Paradise Estates.

Hair and makeup by Nikola Syhatheb using Mac Cosmetics and Evo Hair Care.

Photo by Darren Hull

24 PARADISE FOUND

46 TACO PARTY

Stunning homes built for

Festive, flavourful and fun

the Okanagan lifestyle

By Chef Heidi Fink

By Darcy Nybo

56 GO TO SEED

36 LUSCIOUS LAVENDER

The health-boosting

benefits of pumpkin seeds

By Pamela Durkin

Relaxing, aromatic and

oh-so-beautiful

By Darcy Nybo

40 THE NEW HUES

Fall in love with new

colours for autumn

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By Kim Appelt / Darren Hull

46

24 32

16

22 70 CONTENTS

DEPARTMENTS 8 OUR CONTRIBUTORS 14 EDITOR’S LETTER

A good way to pass

the buck

By Susan Lundy

16 INSPIRED STYLE

Andreza Servilha

Momtazian

By Lia Crowe

18

INSPIRED INTERIORS

Inside Out

By Justin O’Connor

22 INSPIRED CHEFS

66 FRONT ROW

Simon Bouchard,

What’s on this month

Liquidity Wines Bistro

By Brenda Giesbrecht

By Susan Lundy

70 SECRETS AND LIVES

32 TALKING WITH TOBY

At Your Service

Call of Construction:

Dave Keeler

Les Bellamy

By Darcy Nybo

By Toby Tannas 74 OUTTAKE

60 TRAVEL NEAR

Pampered in the

Penthouse: A Sooke

By Lia Crowe

Getaway

By Susan Lundy

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OKANAGAN HOME

OUR CONTRIBUTORS

KIM APPELT

L I F E AT I T S F I N E S T

LIA CROWE

STYLIST: THE NEW HUES

BOULEVARD PHOTOGRAPHER & STYLIST

PAGE 40

SEPTEMBER | OC TOBER 2017

GROUP PUBLISHER Penny Sakamoto

PUBLISHER Mario Gedicke

250.891.5627

“Boulevard readers are going to love this fashion story, the location was stunning. You will be able to feel the romance of the fall air.” Her work has been featured in many publications, and seen on the red carpet at The Junos and The Daytime Emmys.

“In producing this issue of Boulevard, I revelled in the rich sensory experience of the Okanagan. During the fashion shoot at Paynter’s market, I ate the best peach of my life; at the Okanagan Lavender and Herb Farm I enjoyed the most luxurious scents; photographing Andreza at BIA BORO, I saw a splendour of fashion, and at Liquidity Bistro, Chef Simon Bouchard prepared a divine, heirloom tomato salad.

“Lia Crowe is a stylist, creative director, photographer and writer.

HEIDI FINK

PAMELA DURKIN WRITER: GO TO SEED

WRITER: TACO PARTY

PAGE 56

PAGE 46

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch, Bravo Advertising Michelle Gjerde Claudia Gross

ASSOCIATE GROUP Oliver Sommer PUBLISHER CONTRIBUTING Lia Crowe, Pamela Durkin,

WRITERS Heidi Fink, Brenda Giesbrecht, Darcy Nybo, Justin O’Connor,

Toby Tannas

CONTRIBUTING Lia Crowe, Don Denton,

PHOTOGRAPHERS Darren Hull

CIRCULATION & Marilou Pasion

DISTRIBUTION 604.542.7411

OK ANAGAN HOME

“I first fell in love with pumpkin seeds while living in Austria. They grow a particular breed of pumpkin there that is harvested solely for its deep green seeds that are chock-full of beneficial phyto-nutrients. Nutrition aside, the taste was sublime and I became an ‘addict.’ I was delighted to share this love with Boulevard readers.” Pamela is a freelance health writer and nutritional consultant whose work has appeared in numerous magazines.

“Big thanks to the ‘hand models’ (i.e. friends) on the homemade tortilla photo shoot — they were great sports about it, while we bossed and micromanaged them And I’m glad we were all able to sit down for a true taco party at the end!” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

SEPTEMBER | OCTOBER 2017

LIFE AT ITS FINEST

paradise found Living the dream in the Okanagan

inside out Home merges indoor and outdoor spaces

luscious lavender Relaxing, aromatic and oh-so-beautiful

the new hues Fall in love with autumn’s new colours

ADVERTISE Boulevard Magazine is British Columbia’s leading lifestyle magazine, celebrating 26 years of publishing. To advertise or to learn

DON DENTON PHOTOGRAPHER TACO PARTY PAGE 46 “In photographing our taco party story, it was the simplest process that I found the most engrossing — making and cooking the tortillas. Simple white dough, converted to flat discs and then cooked in a pan. The result was a tasty, thin bread with a surface subtly coloured, and a topographical surface, which invited photographic exploration.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

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more about advertising opportunities please send us an email at info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca blvdmag.ca

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

Printed in Canada.

Canada Publications Mail Product Sales Agreement #42109519.

LUXURY CUSTOM HOMES

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Commited to Excellence Since 1988

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OUR CONTRIBUTORS

DARREN HULL

JENNY MCKINNEY

WRITER: FRONT ROW

PHOTOGRAPHER: THE NEW HUES

MAKEUP ARTIST: THE NEW HUES

PAGE 66

PAGE 40

BRENDA GIESBRECHT

“Autumn is my favourite time of year, when the days cool down and the frenetic activity of summer gives way to a more relaxed time. The summer concert season is winding down, but there is still a lot to do. Take in a few (or more) of the Fall Wine Festival events, make a date with friends to listen to some hot jazz or fine symphonic music, or plan your costumes for Kelowna’s biggest Hallowe’en party.” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

“Shooting the fall magazine on an incredibly hot day in the Okanagan at the iconic Paynter’s market was as inspiring as it was sweltering. Perfect day for an ice-cream in between takes.

And what an mazing team!” Jenny is a Kelowna-based makeup artist.

JUSTIN O’CONNOR

TOBY TANNAS

WRITER: LUSCIOUS LAVENDER

WRITER: INSIDE OUT

WRITER: CALL OF CONSTRUCTION

PAGE 36

PAGE 18

DARCY NYBO

“Sunshine, bees buzzing, and the relaxing scent of lavender permeated every frayed nerve in my body. I visited a new community at Predator Ridge, the Quails’ Gate winery, and the Okanagan Lavender Farm to get the full of lavender experience.” Darcy Nybo is a freelance writer, writing instructor, book editor and author. She is a selfprofessed word nerd who believes everyone has an interesting story to tell.

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“I was happy to shoot a lot in West Kelowna for this issue of Boulevard. It’s where I call home, and love to showcase what it has to offer. The fashion story was shot at Paynters Market, which is where I get all of my fruit and vegetables.

Another fun issue with te team!”

Darren is an editorial and commercial photographer and has earned a reputation as one of Canada’s top image makers with work informed by a strong sense of storyline.

PAGE 40

PAGE 32 “Getting back to nature is my way of pushing the pause button. When I toured the home in this issue’s Inspired Interiors, it felt almost as good as being back at the ranch.” Justin is the top Sales Associate in Kelowna for Sotheby’s International Realty Canada and has recently taken over the reins as President for the Canadian Home Builder’s Association Central Okanagan.

“I was excited to get inside the head of Les Bellamy. The award winning designer/ builder constructs amazing, cutting-edge homes. I enjoyed getting to know the man behind the image, his plans for the future and how he’s carefully crafting his legacy.”

Toby is a former TV News Anchor. She now focuses on running her small fashion business, freelance media work and her beautiful family.

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EDITOR’S LETTER

A good way to pass the buck

BY SUSAN LUNDY

was suffering financially and Uncle Bill’s gift would make all the difference in the world.

He also slipped $10,000 to the clerk who sold him the ticket.

In the 15 years since his win, Uncle Bill and Shirley have travelled the world. They live comfortably but not ostentatiously. In my home, I have an “Uncle Bill bathroom,” built with the gift he gave me.

There may not be any lottery winners in this edition of Boulevard but there are definitely people living out their dreams and passions.

Meet Dave Keeler, whose passion for the hospitality biz turns out to be in his genes; Les Bellamy, who builds homes — and legacies — and Chef Simon Bouchard, who’s living the dream creating divine flavours at Liquidity Wines and Bistro.

Speaking of dreams, join me on a journey to an uber exclusive penthouse suite in Sooke, near Victoria, and feast your eyes on the colours of fall fashion.

Andreza Servilha Momtazian, co-owner of BIA BORO, talks style with Boulevard’s Lia Crowe, and Front Row writer Brenda Giesbrecht offers up some of the best in upcoming Okanagan entertainment.

Enjoy a taco party and discover the healthy qualities of pumpkin seeds.

Several stories in this issue of Boulevard touch on “living the life” in the Okanagan. In Luscious Lavender, we look at the calming and health-boosting properties of lavender. The concept behind the design of the beautiful house featured in Inspired Interiors is to merge the outdoor environment with indoor living space. And our stunning feature property at Paradise Estates is constructed around the concept of embracing Okanagan lifestyles.

We hope you enjoy reading this edition of Boulevard as much as we enjoyed creating it.

And in the meantime, there are several morals to my uncle’s story, starting with the lasting joy of giving and helping people in need, as well as the fun of bringing family together in a positive setting. But let’s not forget this one: always consider turning to a woman to find your winning number.

PHOTO BY LIA CROWE

A

BOUT 15 YEARS AGO, my uncle was flipping through TV stations when the Lotto 649 numbers flashed on the screen.

The numbers looked familiar. In fact, they look darned familiar. Ever since he was a boy choosing sports jerseys, Uncle Bill always picked out numbers heavy in fours and ones. He had been using a four and one combination on lotto tickets for years, but this particular week, he asked his wife, Shirley, for her lucky number and inserted a 20 for his usual 11.

Holding his breath, he waited another 15 minutes for the numbers to flash on again. Then he went upstairs and said to Shirley, “I think we may have just won a substantial amount of money.”

That night he and Shirley slept with the ticket under the mattress. They rose early to start their journey to the lotto centre and claim their $2.4 million prize.

On a recent holiday weekend, I travelled to my uncle’s hometown on the coast for a visit. I hadn’t seen him in years, and sadly, his health is failing. As we drove down the main street of his town, he pointed out the store where he bought his winning ticket, and I was reminded all over again of his amazing generosity.

Winning the lottery is the stuff of fantasy — many of us dream about divvying up the bucks of a big win, perhaps envisioning a life of leisure or travel. I like what my uncle did with his winnings and not only because a nice sum came my way.

Immediately upon collecting his cheque, he walked into several Lower Mainland banks and paid off the mortgages of his three children, who were all in their 30s at the time. He gave them a little fun money as well, but the bulk of their gain comes from the $1.5 million he invested with plans to live off the interest. They will inherit that money.

For himself… not so much. He bought a few things, like a new set of golf clubs.

But he handed out a big chunk of it at a huge family gathering to people I’d come accustomed to seeing mostly at funerals. This was a much more joyous occasion! None of us had any idea how much our cheques would be, and most were dumbstruck by the amount. (In a wicked, older sibling moment, I looked at my brother’s cheque — which matched mine precisely — and said, “Yikes, you only got that much?”)

My uncle received a teary phone call from his elderly aunt, whom most of us assumed was wealthy. But it turned out she

THAT NIGHT HE AND SHIRLEY SLEPT WITH THE TICKET UNDER THE MATTRESS.

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

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inspired STYLE

BY LIA CROWE WITH ANDREZA SERVILHA MOMTAZIAN PERSONAL STYLIST, FASHION DESIGNER AND CO-OWNER OF BIA BORO BOUTIQUE

“GOOD STYLE IS BEING CREATIVE AND PLAYFUL WITH YOUR WARDROBE, WHILE ULTIMATELY RESPECTING THE SHAPE OF YOUR BODY. I WOULD RATHER TAKE RISKS AND BE WRONG THAN BE TOO SCARED TO TRY.”

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STYLE INSPIRATIONS

STYLE ICON: Iris Apfel.

FAVOURITE ARTIST: Jaime Johnson, photographer PIECE OF ART: The Garden

of Earthly Delights painting by Hieronymus Bosch. FAVOURITE FASHION DESIGNER: Alexander McQueen. FESTIVAL THAT INSPIRES YOUR STYLE: Burning Man.

LIFE

ALBUM ON CURRENT ROTATION: Buddha Bar Compilation Albums. FAVOURITE MUSICIAN:

Brazilian singer Alcione, Beats Antique and Die Antwoord. FAVOURITE FLOWER: Sunflower.

LAST GREAT READ: The Forty Rules of Love by Elif Shafak FAVOURITE CITY TO VISIT: Sao Paulo.

I

MET ANDREZA AT BIA BORO in downtown Kelowna and was immediately transfixed by this stunning woman, as she swept around the boutique in a beautiful floor-length skirt like a fabulous butterfly. Taking care of small hair and makeup touches, she simultaneously helped the women shopping in the store, and all the while reassuring me in her smooth Brazilian accent that she was almost ready. I quickly saw that she has an innate and inspiring sense of style totally unique to herself.

Born and raised in Sao Paulo, Brazil, Andreza studied fashion design. After graduating, she opened her own boutique and designed clothing lines for high-end retailers. It was there, in her boutique in Sao Paulo, that she met the love of her life.

“He came into my boutique to buy clothing for BIA BORO. When I first laid eyes on him, I really wanted him to ask me out, but there was a bit of a language barrier, and I didn’t want to ask him myself.

After he was finished shopping, and we were getting ready to pack his order, I told him I didn’t have any boxes to pack with, which was a lie, and that I was going out that evening and I would drop off his items at his hotel. That night he joined me for a night out in Sao Paulo. Two days later, he was heading back to Canada. I offered him a ride to the airport, but my car ran out of gas and he missed his flight, and ended up spending another week with me. After that trip we had a long distance relationship for two years, I decided to close down my boutique and move to Canada to be with him. The first BIA BORO Boutique was in Nelson, BC and was opened with his brother and sister. After a few years working at the store in Nelson, we decided to open a second location in Kelowna.”

Asked what she loves about her work, she says, “I simply love fashion and I love to style individuals. My goal is ultimately to have my guests leave the store feeling confident and beautiful inside and out. That makes me happy. Outside of work, I’m passionate about my daughter, my partner, travelling, good food and great sex.”

And what is her best life lesson? “Live in the present moment, as life often brings you what you need, when you need it.”

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FASHION

ALL-TIME FAVOURITE PIECE: Necklace by Arris.

CURRENTLY COVETING: Travel, travel, travel. FAVOURITE PAIR OF SHOES: United Nude “Jacky Hi” boots in burgundy and gold. FAVOURITE JEWELLERY DESIGNER: Arris. FASHION OBSESSION: Clothing that is unique. FAVOURITE SUNGLASSES: Round butterfly-print by Valentino. ACCESSORY YOU SPEND THE MOST MONEY ON: Shoes.

BEAUTY NECESSARY INDULGENCE: Argan

Daily Moisturizer SPF 47 by Josie Maran.

MOISTURIZER: Formulary 55, Fig Leaf.

SCENT: Fig Milk.

MUST-HAVE HAIR PRODUCT:

Magnetic Force Styling Wax

by Giovanni.

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E D I S N I UT O inspired INTERIORS

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inspired INTERIORS

INDOOR AND OUTDOOR SPACES MERGE IN STUNNING LAKE VIEW HOME

BY JUSTIN O’CONNOR

I

N OUR PURSUIT of fabulous Okanagan interiors, we travelled to the top of Wilden — one of Kelowna’s most sought-after neighbourhoods. Once a wild piece of land flanked by Okanagan Lake, Wilden has become one of the largest master-planned real estate developments in the Okanagan Valley, offering captivating lake views and nature-inspired living.

There are few places left in this world where you can live among the peace and tranquility of a natural setting with all the desired amenities only minutes away.

In a world increasingly filled with urgency and discord, I wanted to share an interior design that reflects balance and harmony — a design that offsets the stress and commotion of our daily routines.

PHOTOS BY LIA CROWE

Created by interior designers Carl Scholl (Carl Scholl Design Inc.) and Al Truss (Fountainhead Group Consulting Ltd.), the chromatic conformity between the various elements of this interior promotes a sense of relaxation and calmness.

A wall of glass opens to a central courtyard, creating a seamless transition between the interior and outdoor space. The U-shape design that surrounds the pool provides the utmost in privacy.

As we toured this architectural masterpiece, I was captivated by the peaceful haven the owners have created by blurring the lines between the interior and outside area. Floor-to-ceiling glass walls allow the many “Zen-like” gardens to appear as though they are part of the interior space. The visual continuity between 19

“WE TRAVELLED TO BALI, JAPAN AND SOUTHERN CALIFORNIA THE YEAR WE WERE WORKING WITH THE ARCHITECTS. THE DESIGN OF OUR HOME WAS INSPIRED BY THESE TRIPS. THE STYLE WAS DRIVEN BY OUR EFFORT TO BLUR THE LINES BETWEEN INDOORS AND OUTDOORS.” the walls and floors grants a purity of lines and induces a sense of relaxation and calmness.

HOMEOWNERS’ INTENT: “We love the outdoors and wanted to build a home that lets us feel like we are part of nature during all the seasons,” explained homeowners Richard and Eva Stephure. “We also wanted to use natural materials to create a comfortable, uncluttered and modern home where friends and family would feel welcome.”

They added, “We love nature and moved to Kelowna to enjoy the natural beauty of the Okanagan Valley while still feeling a part of a community.

“We wanted a space that had a lot of natural elements — like stone, natural wood, concrete and glass — that combined to create a modern yet comfortable place for friends and family to enjoy. Separate guest rooms downstairs allow for visitors to enjoy their time when they come to visit, without feeling like they are intruding in our space.

“We designed the U-shape of the house with a courtyard to allow us privacy while giving us access to the pool and the stunning views of the lake from the main level.

“Carl Scholl and Al Truss were integral in making our vision come alive.”

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DESIGNERS’ CONCEPT: To create modern clean lines, using natural materials and colours inspired by nature.

STYLE OF DESIGN: “We travelled to Bali, Japan and Southern California the year we were working with the architects. The design of our home was inspired by these trips. The style was driven by our effort to blur the lines between indoors and outdoors. All materials (flooring, ceilings, soffits, rock and glass) and colours were chosen to achieve the look of seamless transition.”

COLOUR SCHEME: Monochromatic, natural/neutral colours with pops of green and white. The outside colours primarily come through the windows throughout the year.

STANDOUT FEATURES: Access to lake views from every room on the main floor; the large “floating” fireplace surrounded by glass (stunning in the winter); floor-to-ceiling glass throughout; large, wooden, pivot front door.

IN COOPERATION WITH IN COOPERATION WITH

LUXURY REAL REALESTATE ESTATEDESERVES DESERVESAA LUXURY

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by Platinum Luxury Auctions LLC. The term “Luxury Real Estate Deserves A Luxury Auction®” is a registered trademark owned exclusively by Platinum Luxury Auctions LLC.

inspiredCHEFS

SIMON BOUCHARD CHEF AT LIQUIDITY WINES BISTRO TEXT BY SUSAN LUNDY PHOTOS BY DARREN HULL

Chef Simon Bouchard prepares an heirloom tomato salad.

QUICK FACTS:

• Born and raised in a Montreal suburb.

• Trained at the Institut de tourisme et d’hotellerie du Quebec (ITHQ) in Montreal. “I did a three-year course in kitchen management.”

• At Liquidity since the end of the summer 2016.

• Prior to that, worked at Vineyard Kitchen at Black Hills Winery, Bearfoot Bistro in Whistler and Mission Hill Winery. “Before that I worked all around the province of Quebec (Montreal, Charlevoix, Bas-St-Laurent, etc.).”

WHAT ARE YOU BEST KNOWN FOR AS A CHEF? I am a very calm person. Being able to stay focused and calm when the pressure is high is a key to success. Smile!

WHAT ARE THE 10 OR SO MOST IMPORTANT INGREDIENTS IN YOUR PANTRY? I love to cook with seasonal ingredients. I usually go to the market every day and pick out the freshest and nicest products available. During the fall season, I love working with nice crisp apples, freshly picked, different varieties of winter squash and root vegetables like parsnip, parsley roots, sunchoke (Jerusalem artichokes) and beets, etc. Basics are also very important: a good olive oil, nice vinegar, fleur de sel…

And of course, I always keep a bottle of maple syrup close to me.

WHAT’S YOUR FAVOURITE DISH TO COOK AND EAT ON A WARM, FALL DAY? A simple grilled fish on the barbecue, corn on the cub with butter and a salad. Simple is best!

WHAT’S YOUR GO-TO ITEM WHEN SAMPLING OTHER CHEFS’ FARE? When I eat out, I love to try new ingredients, techniques or flavour combinations. It could be fine dining or a small food truck; I will pick something I’ve never tried before to get inspiration and new ideas.

HOBBIES?

CAN YOU SHARE AN EASY, SEASONAL RECIPE FOR A QUICK BITE THIS FALL? PEAR & GINGER PRESERVE 5 lbs of pears 5 cups of sugar 1 lemon, juice and zest ½ cup of crystallized ginger, finely diced Peel and dice the pears. In a pot, bring all the ingredients to a boil and cook over low heat for approximately 45 minutes. Cool down and serve. You can blend the jam when it’s cold if you want a smooth texture.

Gardening, reading, biking, snowboarding, travelling, eating and sleeping!

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PARADISE FOUND A COMMUNITY BUILT FOR THE OKANAGAN LIFESTYLE

BY DARCY NYBO

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PHOTOS BY DARREN HULL

PHOTO CAROLINE IRVINE

Quick Facts Number of bedrooms: 3 Number of bathrooms: 2 and 1 powder room Square Feet: 3,811 Two-door garage Rooftop patio, community pool, community fireplace, rock and water features, putting green, sandy beach and docks with boat slips.

C

AL NICHOLS, OWNER OF Gasland Properties in Edmonton, loved the land which is now Paradise Estates the moment he laid eyes on it.

“When I was introduced to this beautiful piece of property, I knew we could build something special that fit into the gorgeous setting of Okanagan Lake.”

Their first step was to assemble a highly skilled team, with people who could draw on their experience and resources to put together a one-of-a-kind strata housing development. Cal’s son, Ken Nichols, CEO of Gasland’s group of companies, helped recruit the team.

They engaged Thomas Jobb as architect and Norm Anton as jobs superintendent. Both have worked on numerous quality

developments throughout Western Canada. Then they brought in Sarah De Angelis of Magpie Interiors for her ability to create an Okanagan aesthetic with a touch of global influence.

Located on the west side of Okanagan Lake, Paradise Estates truly reflects the Okanagan culture and lifestyle. All 21 homes have beach access and a boat slip. A central courtyard provides a relaxing space among four waterfall features on man-made mountains. A private vineyard with 16,600 vines sits adjacent to the property. Homeowners can swim in the pool, practice putting on the green, or just sit around the community fireplace and watch the stars at night.

“Around the fire pit are Muskoka style rockers and we’ve put Muskoka style chairs down by the dock as well,” said De Angelis.

“They are a nice classic lake chair and we were able to source them locally [from Wicker Land Patio Kelowna].”

Then there are the homes. All are built to exacting standards with steel frames on concrete pads, steel joists and steel studs throughout. The exterior is finished with acrylic stucco and natural stone, aiming to reflect the colours of the Okanagan.

As I stepped through the beautifully crafted, wood and glass front door of the development’s show home, I could tell it was created at a uniquely high level. Italian ceramic tiles bordered by river rock around the foyer and down both sides of the hallway evoke a beach-like atmosphere.

25

26

PHOTO CAROLINE IRVINE

PHOTO CAROLINE IRVINE

A stream of light emanates from above and I realized there’s a one-by-11-foot ribbon of glass in the ceiling. On the second floor, another glass ribbon allows natural light from the upper floors to flow throughout the home. It’s just one of the many intriguing extra touches in these beautiful houses.

in Kelowna and has used it in various finishes on a variety of surfaces throughout the homes, including the kitchen countertops, great room fireplace and shower surrounds.

“Our mandate was to do things differently in every way possible, whether that meant bringing in a new cutting-edge material like Neolith or having a true artisan create the plaster walls.”

As you look around these homes, you see counters and walls in a different light.

“We used Onyx Neolith in the master shower surround,” said Sarah. “It’s not only beautiful but also functional because there are virtually no grout lines. The slabs were large enough that pieces were cut to size, which means cleaning and maintenance are simple.”

On the main level, the great room fireplace and hearth are clad in Iron Corten Neolith, which simulates the warm look of rust-toned corten steel.

The feature above the fireplace is done with Calcutta Neolith, bringing in the classic look of polished Calcutta marble without the need for maintenance.

The kitchens at Paradise Estates are perfect for family gatherings with their beautiful custom walnut cabinetry, highend Wolfe and Sub-zero appliances and a gorgeous hammered copper vent hood. A live edge bar top on the kitchen island, created by Eternal Timber and Design, also adds to the “wow”

“WHEN I WAS INTRODUCED TO THIS BEAUTIFUL PIECE OF PROPERTY, I KNEW WE COULD BUILD SOMETHING SPECIAL THAT FIT INTO THE GORGEOUS SETTING OF OKANAGAN LAKE.”

ABOVE AND BEYOND These homes go above and beyond when it comes to the subtle features that make them so appealing and it takes time to absorb it all.

First, there’s the Venetian plaster, which shimmers gold in the warm Okanagan light. It covers the threestorey feature wall and wraps around the elevator. A second plaster finish — this time a lime plaster with beautiful metallic flecks to catch the light — is featured in the master suite. Both finishes involve a multi-step, monthlong process undertaken by master Lithuanian artisan Andrew Pocys of Artisan Walls.

Another unique feature is the use of Neolith sintered stone. It’s created using a process that uses heat and pressure to fuse particles together. The result is a lightweight, stain resistant, scratch resistant, waterproof and easy-to-clean surface that is hygienic, 100 per cent natural and ELIMINATE FAT WITH COOLSCULPTING , 100 per cent recyclable.

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Enjoying the lake at Paradise Estates is all part of the Okanagan lifestyle.

factor. It’s made from a solid piece of maple finished with a specialized oxidized treatment and covered in resin to make it perfectly smooth and durable.

Complementing the chef’s kitchen, an adjacent butler’s pantry is stocked with a second fridge, microwave and enough counter surface to accommodate caterers. There’s also storage for coats and boots, and the exit door leads to the large garage for easy access in and out of the home.

STYLISH MASTER SUITE My absolute favourite room in the house is the master suite, where, to start, you find beautiful oak floors, walnut millwork, an electric fireplace and that gorgeous lime plaster wall finish.

A king-sized headboard alcove incorporates custom pendant lighting and room for bedside storage. A walk-through closet provides ample built-in storage with natural light and views.

Then there’s the cosy sitting area with room for a table and two comfy chairs, complete with a wet bar, including fridge and 28

freezer drawers. The multi-slide Marvin windows look out into the community and the lake beyond. Just make yourself a coffee and sit back to enjoy the views.

Simply walking into the en suite is relaxing. Designed to provide a spa-like experience, it has teak cabinets, beautiful feature tile work, Onyx Neolith tub, stand-up shower surround and a private toilet area.

MUST HAVES FOR AN OKANAGAN LIFESTYLE The rooftop patios at Paradise Estates offer a perfect, four seasons getaway opportunity. Take the floating stairs or the elevator to the third level. The vaulted ceiling gives way to an exterior patio with an outdoor shower, built-in misting system, seven-person hot tub, wet bar with fridge/freezer and storage drawers, and wall mounted TV. There’s even a heater in the ceiling of the covered area for those crisp Okanagan nights.

Beyond all that is a large seating area perfect for entertaining, or merely enjoying the view of Okanagan Lake.

All units are available with packages that include commercial grade designer outdoor patio furniture. There’s also a 48-foot hammered copper fire table included from Wicker Land Patio Kelowna.

Back on the main floor, the wine room calls you into its cool depths. Inspired by old-world wine cellars, it has a beautiful barrel-curved ceiling and wall-mounted bottle storage affixed to natural stone-clad walls. Walnut cabinetry, in-floor lighting and open shelving complete this gorgeous space.

Two multi-slide Marvin windows off the living and dining area seamlessly connect the indoor and outdoor environment.

Down at the beach you’ll find the community boat dock, built with steel piles, timber and covered in composite wood. It can withstand high water levels, over two feet above the decking. All the slips are 10 feet wide to accommodate a 36-foot boat lift.

and confeRence centRe

NEW WEST WING

L U X U R Y ROOMS

SUPPLIERS LIST Phoenix Kitchenworks Ltd. All custom cabinetry & millwork Smalls Tile & Flooring Floor & feature wall tile; hardwood floors Eternal Timber Custom wood slab kitchen bar tops Artisan Walls Venetian and Lime plaster feature walls Custom Graniteworks Counter surfaces; shower and fireplace surrounds Coast Appliances EMCO Plumbing Supply Plumbing fixtures AM Studio, Toronto Custom lighting pieces (dining room & master bedroom) Robinson Lighting K2 Stone Wine room walls SimFab Custom Worx Custom metalwork Treehouse Interiors Show home furniture & decor Wicker Land Patio Gas fire tables & outdoor furniture Pro-Valley Drywall Interior drywall and finishing Craftmaster stone masonry United Landscaping all exterior landscaping Okanagan Perfect Turf synthetic turf and putting greens Raincity Rock and Waterscapes water features Marvin Doors & Windows Canada GoRave Audio

Penticton Lakeside ResoRt

SEVENTY

THE OTHER EXTRAS Back at the house, it’s time to take another look around to see what’s been missed. There are two additional bedrooms, one with an en suite, a flex room/media room, another bathroom and a gorgeous powder room on the main floor.

Once your eyes get used to the beauty of the river rock on the floors, you notice the rich, solid walnut baseboards and doors throughout the home.

Then there’s the elevator. With its invisible curtain wall and glass doors, it’s perfect for anyone with a touch of claustrophobia. The entire home is wheelchair accessible with wide doors and a no lip shower in the master en suite.

Built-in shelving, built-in nooks to sit in, a wet bar in the dining room, stunning walnut beams and inlays in the ceilings — the list of special features in this home appears to be endless.

The bottom line is, once you buy a home here you never have to move again.

INNOVATIVE

MASS TIMBER + CROSS-LAMINATED STRUCTURE

MATERIALS SOURCED FROM CERTIFIED

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PANORAMIC

LAKE, MOUNTAIN + PARK VIEWS

pentictonlakesideresort.com 21 Lakeshore Drive W. | Penticton, Bc 250.493.8221 | 1.800.663.9400 29

Gulf of Spezia by Henry Newman used with permission

LOCAL EXPERTISE, GLOBAL CONNECTIONS

$339,000

$799,000

$879,000

3526 Lumby Mabel Lake Road, Lumby BC

6226 Sanderson Avenue, Peachland BC

2130 Bennett Road, Kelowna BC

Rustic Lakeshore Cabin on South End of Mabel Lake, 830 Sq. Ft., 2 Bedrooms, Sleeping Loft, Separate Bunk House, Floating dock, Lakeside Fire pit, Storage Shed, Electricity, Water is Lake Intake, Plans Approved For Septic

Beautiful 2 Bedroom 2 Bath Tuscan-Style ecoHome, 2350 Sq. Ft., Elegant Open Concept, Huge Island Kitchen, Radiant In-Floor Heat, Wood Plank Flooring, Salt-Water Pool, Roof-top Patio, Sauna, Xeriscape Landscaping, Detached Garage/Shop

Beautiful McKinley Landing! 3,700 Sq. Ft. 4 Bedroom 3 Bath Family Home, Gorgeous Lake Views, Open Floor Plan, Upper Loft, Vaulted Ceilings, Island Kitchen, Huge Deck, Large Covered Patio, 15 Mins. to Kelowna, Airport & UBC.

$999,900

$1,100,000

$1,100,000

3249 River Road, Keremeos BC

520 St. Annes Road, Armstrong BC

8245 Merritt Princeton Hwy, Aspen Grove BC

Introducing LadyHawke Vineyards. Established 10.33 acre turnkey vineyard operation nestled in the Similkameen wine region of British Columbia.

Consistent, award-winning wines are produced from the fruits of this proud vineyard estate.

Private, 25 Acre property, newly Built, nearly Complete 3165 SF Rancher, 3 Bedrooms, 2 Baths, Gourmet Island Kitchen, Huge, Designer Windows, Vaulted Ceilings With Mono-Pitched Roof, Triple Car Garage, Separate Shop/Office,

Semi-Lakefront, French-Country Chateau Overlooking Kid Lake, 20 Minutes South of Merritt BC, 7.86 Acres, Custom Built 2,800 Sq. Ft Home, 4 Bedrooms 4 Baths, Island Kitchen, Wood-Burning Fireplace, Outbuildings include 1600 SQ. Ft Heated Shop

$1,075,000

$1,265,000

$1,349,000

2098 Bennett Road, Kelowna, BC Magnificent McKinley Landing! .70 acre property offers 3,100 sq.ft. 4 bedroom 3 bathroom family home, breathtaking lake views, Private drive, RV parking, Only 15 mins to Kelowna.

234 Lost Creek Lane, Kelowna BC

3091 Ourtoland Road, West Kelowna BC

Meticulously Crafted 3,970 Sq. Ft. 4 Bedroom, 2.5 Bath Executive Home In Wilden. Upscale Finishing And Superior Craftsmanship Throughout.

Beautifully Situated On A Lakeview Lot On A Private, Single-Load Lane.

Custom-Built 3200 Sq. Ft, 4 Bedroom 3.5 bath home overlooking Lake Okanagan. Sweeping Lake & City Views. Heated In-Ground Pool, Heated Triple Garage, Open Great Room Plan, Island Kitchen, Built-in Outdoor BBQ, Hot Tub

Justin O’Connor P E R S O n A L R E A L E S TAT E C O R P O R AT I O n

108-1289 Ellis Street, Kelowna, BC V1Y 9X6 Follow me Direct: 250.826.9961 Toll Free: 877.530.3933

joconnor@sothebysrealty.ca www.justinoconnor.com

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.

LOCAL EXPERTISE, GLOBAL CONNECTIONS

$1,600,000

$1,795,000

$1,985,000

19433 95th Avenue, Osoyoos BC

2755 Longhill Road, Kelowna BC

#3 55 Kalamalka Lakeview Drive

Designed with Distinction. 3,800 sq.ft. of lakefront luxury in one of Canada’s most desirable summer destinations. Award-winning architecture. 4 bedrooms 3 bathrooms, Private dock. Sandy beach.

Custom 2 Storey On 6.5 Park-like Acres. 3,895 Sq. Ft. Built By Award-winning Fawdry Homes. 4 Bedroom 5 Bath, In-law Suite, Garage Parking for 4 Cars, Loaded With Upscale Features.

7 Acres, Semi-Lakefront, 7 Bedrooms 5 Baths, 5,500 Sq. Ft. Log Home, Vaulted Great Room Plan, Sweeping Lake/Mountain/Valley Views, 2 One Bedroom Level-Entry Suites, Large Detached Garage Plus Workshop, Access to Okanagan Rail Trail

$2,640,00 0

$4,495,000

$4,900,000

9900 Matner Lane, Coldstream BC

3527 Benvoulin Road, Kelowna BC

2888 Seclusion Bay Road, West Kelowna BC

Tommy Award-Winning Custom-Built Home on 8 Acre Equestrian Estate, Heated -In-ground Pool, Large 2 Stall Barn, Outdoor Riding Ring with GGT Footing, 2 Bay Farm Shop, Hay Storage, Shelters, Pipe Fencing, Revenue.

Rare 23 acre Equestrian Estate, Great Revenue Property, 3,200 sq.ft. Executive Home, Oversized Triple Garage, Detached Garage/ Shop, 8,000 sq.ft.

Barn, 24 Box Stalls, Custom 80ft x 200ft Indoor Riding Arena, 30 Paddocks, 4 Bay Farm Shop

Private, Lakefront Retreat, 18.5 acre lakefront estate. 1,354 ft. gravel beach on Okanagan Lake.

Panoramic views! Extensive dock, 3 boat lifts. original 2,600 sq.ft. home, ½ acre, level building site.

$6,488,000

$6,500,000

$7,900,000

771 Highway 97 South , Peachland BC

1179 Westside Road S. West Kelowna BC

1305 Westside Road, West Kelowna BC

First Time Offered. 19.97 Acre lakefront estate just a few minutes South of Peachland. Sweeping lake views, 10,000 sq. ft. home, 1,820 ft.

Accessible Waterfront.

Coveted piece of Kelowna’s waterfront.

Just over 57 acres, sweeping 180 degree views over the lake and downtown Kelowna, 525 feet of lakefront, private bay

11.1 Acres Of Waterfront on Lake Okanagan. 1200 feet of lakeshore. Sweeping 180 degree lakeside views, 7 minutes from downtown Kelowna. Perfect for family vineyard. ALR zoning.

The Team Justin O’Connor

Fred Brown

Susan Propp

Jeannine Dionne

Licensed Associate

Licensed Associate

Executive Administrator

Marketing Coordinator

TALKING WITH TOBY

“WE GOT MARRIED ON OUR BIKES, WE LEFT THE CHURCH ON OUR BIKES, WE USED TO DO EVERYTHING ON OUR BIKES.” Photographed at Monashee Manufacturing Corporation Ltd. in Kelowna.

CALL OF CONSTRUCTION LES BELLAMY BUILDS STUNNING HOMES — AND A LEGACY

BY TOBY TANNAS

L

ES BELLAMY IS AT THE HELM of one of Kelowna’s most prestigious homebuilding companies. He’s collected numerous awards and accolades as the owner and principal designer of Bellamy Homes, but he had never fully acknowledged the level of his success until a recent encounter with another Kelowna builder he’s long looked up to.

“Kevin (Edgecombe) turns to me and says, where did you come from? You were like this little builder guy trying to eek out a living and now everyone is talking about you,” Bellamy recalls with a chuckle. “That’s when I went ‘okay, I think I’ve arrived.’”

It was a moment he could have only dreamed about when he started Bellamy Homes almost 20 years ago.

Bellamy has engineered a steady climb to the upper echelons of Kelowna’s building industry, but as a young man a construction career wasn’t even on his radar.

Bellamy was focused on being a musician in the early ‘90s. He needed a day job so he could play gigs at night.

(Bellamy is the co-founder of the hugely popular Kelowna band, The Zamboni Brothers.)

“I got a job as a clean-up boy on a commercial construction site. It was just supposed to be a gap filler, but I just instantly fell in love with it,” says Bellamy.

Bellamy quickly shed the clean-up duties and advanced to framing carpenter, all the while absorbing as much information as he could.

“I would spend my coffee break and lunch hour sitting with the old guys, picking their brains; I’d work on the weekends when no one else wanted to work; I’d hang out with the boss and do whatever extra stuff he wanted because I wanted to figure stuff out quickly.”

PHOTOS BY LIA CROWE

Within four years of first stepping foot on a construction site, Bellamy started his own foundation and framing company. The evolution of what’s now a true design/build firm started when Bellamy and his wife, Pat, decided it was time to have their own home built.

“I decided I would draw the plans for our own house,” says Bellamy. “The builder looked at the plans and said, ‘this is a great design, you should do this more often’ and I said, ‘well how about I draw your plans?’ He said sure.”

Other builders soon took notice of Bellamy’s unique designs. At one point, he considered putting his focus exclusively on designing, but the call of the construction site was too strong. He knew he needed both and Bellamy Homes was born.

“This year we will probably build 12 homes, where traditionally it’s been around seven or eight,” explains Bellamy.

In the midst of the current construction boom in the Okanagan, Bellamy is committed to not over extending himself or his trades.

“Right now, we can’t take any new clients until the spring of 2019. Most of my competitors will just keep taking the jobs and find the manpower to do it later.

I don’t want to expand my company. I know what my limitations are.”

An admitted control freak, with more than a touch of OCD, Bellamy has kept his core team small at just three.

He designs each home himself and is committed to working personally with clients from the moment they walk into the homey office environment he’s created.

“I’m designing and building their home,” says Bellamy.

“It’s not just a project for me, it’s their home and I really try to get inside of their heads, find out who they are and 33

what their lifestyle is, creating a true bond.”

Bellamy is known for designing and building spectacular homes. He considers himself a trendsetter when it comes to the now hugely popular modern style that’s popping up all over Kelowna.

“I was the first builder here to put up a contemporary show home,” says Bellamy.

“Everybody thought I was nuts.”

Bellamy says he had been watching trends on the coast and was willing to bet with his bank account that “West Coast Contemporary” would be the next big thing here. Turns out he was absolutely right.

“The year after we put that [house] up, my sales increased by 400 per cent.”

So where is home design in Kelowna headed next?

“I think the next thing that’s coming is more modern,” predicts Bellamy. “West Coast Contemporary is a soft modern, it still feels homey but with the clean lines of contemporary. It’s just a matter of you getting your feet wet and I think it’s going to be the real modern looks that come next.”

Many of Bellamy’s home designs are intricate, requiring more time on the design, budgeting and building fronts. He spends 13 hours in the office most days.

He’s thankful for a tolerant wife but knows more balance needs to be on the horizon.

“I won’t retire,” the 48-year-old is quick to say, “but I do need to have a five year plan to get the company to a point where I bring a successor in and still be the ‘Colonel Sanders’ of the company.”

Bellamy’s plan is to groom someone to Les Bellamy in his handle the budget and business end of the Kelowna office. operation, while he retains all the creative duties and still works closely with the client.

“I could probably do all of that at the volumes we’re doing now in two to three hours a day and then “The way I see it,” says Bellamy, “it’s so awesome to have enjoy my wife’s retirement with her.” women in trades. They pay way more attention to detail. There’s For Bellamy that may mean more time on his Harley way less ego; I like that.”

Davidson. Motorcycles have always been a passion, one he He sees his role in construction education as an important shares with his wife. one — to eventually eliminate the stigma that if you don’t have “We got married on our bikes, we left the church on our an education you can always get a job in construction. bikes, we used to do everything on our bikes.”

“That’s horrible,” says Bellamy. “It takes a lot of skill and Another passion for Bellamy is charity, or giving back to the ability to be in construction and we need to have more community. He sponsors a golf tournament each year to raise recognition of that.” funds and awareness for a future Children’s Hospice & Respite By promoting construction as a positive and rewarding career House in Kelowna. option Bellamy sees an opportunity to create something of a “I’ve always had a soft spot for stuff for kids,” he says. legacy.

Bellamy Homes also provides financial support to the He hopes to perhaps inspire a young person, who like him, Okanagan Trades College and is a huge proponent of the didn’t necessarily grow up with the dream of becoming a builder Women in Trades program. but has the potential to evolve into an industry leader.

34

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“THE LAVENDER FARM IS A PLACE WHERE YOU CAN TURN OFF YOUR PHONE, RELAX AND LET YOUR SOUL CATCH UP TO YOU IN THE MOMENT.”

36

LUSCIOUS LAVENDER RELAXING, AROMATIC, HEALTHY AND OH-SO-BEAUTIFUL

BY DARCY NYBO

L

PHOTOS BY DARREN HULL

AVENDER —JUST SAYING THE WORD conjures up a sense of relaxation. It’s been used for centuries as a stress reliever and antiseptic, as well as for its anti-inflammatory properties. With spritz on your pillow, sleep comes easier.

Add a drop or two of lavender oil to your bath and it emulates a spa. It’s used in shampoos, beauty products, jams, jellies and even wines. Such is the power of lavender.

Lavender originated in North Africa and regions of the Mediterranean. Today it thrives in the Okanagan, and over 60 varieties of the 400-plus types of lavender grown worldwide can be found in the Okanagan Valley.

Predator Ridge, a development near Vernon, has joined forces with UBC Okanagan to create a 3.5-acre park with over 2,300 lavender plants. The lavender surrounds a walkway that leads up to a yoga platform from The Commonage — the newest

neighbourhood at Predator Ridge. Here, residents have 27 acres of dedicated park space on their doorstep, anchored by a park and the lavender field.

Breanne Tripp, landscape manager at Predator Ridge, commandeered a golf cart to tour me around The Commonage Lavender Meadow.

We headed up the hill and stopped at the end of the trail, where a large, multi-use yoga platform offers stunning views in all directions, including the lavender field. One can imagine breathing in the fresh aroma of lavender here and releasing the tensions of the day with a yoga class or a glass of wine.

While hikers and yoga practitioners benefit from the lavenderscented breezes, UBC Okanagan students also benefit by having this as their outdoor laboratory.

Dr. Soheil Mahmoud, an associate professor of biology at 37

UBC Okanagan campus, noted, “We’re seeking to observe if The Commonage plants produce different essential oils than we’re used to seeing in the region. There could be some novel applications for these oils that have an authentic, local signature unique to The Commonage community.”

According to Breanne, the lavender fields aren’t the only place you’ll find lavender at Predator Ridge.

“As you walk through the community, you see lavendercoloured bird houses. There are dozens of them,” she said. “We put them up to help protect the native birds of the area.”

Lavender was also the theme at a recent Lavender and Lanterns Dinner at Predator Ridge, where award-winning, Executive Chef Jeremy Luypen created lavender and honey vinaigrette, lavender and mint soft polenta, and lavender honey cheesecake. Accompanying one of the dishes was a lavenderinspired wine, aptly named Lanata (a lavender varietal) and specifically produced for The Commonage.

“It’s a crisp white blend of Pinot Gris and Gewürztraminer made exclusively for Predator Ridge by Ex Nihilo,” Breanne said.

“It pairs well with all things Okanagan and is sold only at The Commonage Market at Predator Ridge.”

Farther south, located in Kelowna, sits the Okanagan Lavender and Herb Farm. It’s immediately apparent why it was chosen as the 2017 Canadian Garden Destination of the Year.

There’s lavender as far as the eye can see and the aroma that wafts up from the fields is intoxicating.

Andrea and Dave McFadden inherited the land from Andrea’s father, Dick Stewart, and planted their first quarter-acre test block of lavender in 1994. Today, they have over six acres

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“WE ARE INUNDATED WITH TECHNOLOGY AND EVERYTHING IS AT OUR FINGERTIPS. IT’S HARD TO SHUT DOWN. OUR FARM CREATES AN ENVIRONMENT THAT PEOPLE ARE SEEKING TODAY.” planted in lavender and aromatic plants, and they’ve won several awards for their lavender oils.

There’s more to this farm than lavender. Yoga classes are held here on a regular basis. On guided tours, participants learn about, and gather up, a variety of lavender and other plants. At the end of the tour, guests are taken to the Lavender Lab and shown how to create a variety of lavender “things,” from teas to toners.

You can’t fight the radiating sense of serenity as you explore the farm. There’s something here that makes you want to turn off the phone and tune into nature.

“Life is just too hectic and busy,” said Andrea. “We are inundated with technology and everything is at our fingertips.

It’s hard to shut down. Our farm creates an environment that people are seeking today.”

The steady hum of bees resounds as you meander through the gardens. According to Andrea, the lavender pollen has antimicrobial properties. The bees take it back to their hives and the pollen dust falls off as they enter, protecting them from mites. It’s a win/win situation for the lavender farm as the bees on Arlo’s Honey Farm live just across the way.

Not all the plants here are grown for use in essential oils.

Some are gathered into decorative bunches; some are bred for landscape purposes. All are beautiful.

As we head back to the main building, Andrea describes some of the products they make on-site.

“Our most popular products are the salt scrubs and essential

oils. It’s all distilled here on the farm. We make lavender jelly, dozens of hydrosols and floral waters as well as other pampering products. In our shoulder season, we have a blending bar where people can come in and make their own hydrosol blends to be used as skin toners.”

The farm doesn’t cater to tour buses.

“We’ll take large groups by appointment only,” Andrea said.

“The Lavender Farm is a place where you can turn off your phone, relax and let your soul catch up to you in the moment.”

Over in West Kelowna, at Quails’ Gate Winery, the lavender theme continued, as Aman Dosanj showed me around the grounds, where lavender grows in most of the borders and accent areas.

“Our landscape designers worked with Andrea at Okanagan Lavender to plant both early and late-blooming lavender at the winery,” she explained. “We also carry Okanagan Lavender products in the wine shop and use them at our lakefront accommodations: The Lake House and The Nest. When guests stay here we want to make sure they feel pampered with their essential oils, bath salts and other products.”

There’s nothing like calming lavender combined with a glass of wine and a view of the lake to create a truly tranquil Okanagan experience.

Photographed at the Okanagan Lavender & Herb Farm with owner Andrea McFadden.

39

hues THE NEW

STYLING BY KIM APPELT | PHOTOS BY DARREN HULL

Fall in love with the new colours for autumn. Find rich and bold cobalt blue, kelly green and canary yellow at one end of the colour spectrum, and soft, muted khaki, silver and saffron at the other. Whether you’re in the mood for saturated or desaturated, Kodachrome or monochrome, fall for fashion that reflects your true colours.

FASHION

On Nicole: blue jumper ($55) by Dex from Man + Woman; vintage boots ($250) by Miu Miu from Gypsy Soul; necklace ($150) by Thomas Sabo.

On Charles: blue tee ($19.99) by Perry Ellis from Hudson’s Bay; blue over shirt ($89.95) by Levi’s from Hudson’s Bay; jeans ($157) by Neuw Denim from Man + Woman.

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On Nicole: moss coloured jumper ($78) by Design Lab, exclusive for Hudson’s Bay; sweater ($283)

by Line Knitwear from Man + Woman; necklace ($150), online from Tangerine Designs.

On Charles: green jacket ($70) by Chaps from Hudson’s Bay; jeans ($157) by Neuw Denim from Man + Woman; grey shirt ($39.95) by Levi’s from Hudson’s Bay. On Nicole: black jeans ( $157) by Neuw Denim from Man + Woman.

On Nicole: white cashmere sweater ($159)

by Lord and Taylor from Hudson’s Bay; yellow vest ($159) by Design Lab, exclusive for Hudson’s Bay; jeans ($157) by OneTeaspoon from Man + Woman.

On Charles: yellow plaid shirt ($60)

by Chaps from Hudson’s Bay; grey pants ($167) from Man + Woman.

On Nicole: turtleneck ($145) and black jeans ($157) by OneTeaspoon from Man + Woman.

On Charles: black jacket ($157) and jeans ($168 )

by Neuw Denim from Man + Woman.

Makeup and Hair: Jenny McKinney.

Models: Nicole Metlewsky and Charles Oduro, both represented by Deja Vu Model Management .0 Photographed on location on the farm of Paynter’s Fruit Market. A huge thank to everyone at Paynter’s Market for graciously hosting our crew for the day.

FOOD & DRINK

TACO PARTY

FESTIVE, FLAVOURFUL AND FUN, TACOS ARE THE KIND OF FOOD MADE TO BRING PEOPLE TOGETHER.

BY CHEF HEIDI FINK PHOTOS BY DON DENTON

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A SELECTION OF AT LEAST THREE TACO FILLINGS, TWO OR THREE SALSAS AND ALL OF THE CONDIMENTS WILL FEEL LIKE A FEAST OF ABUNDANCE.

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S WE HEAD INTO FALL, we often want to hold on to the tastes of summer: dinners on the patio, casual meals on a warm evening, an abundance of market-fresh produce. Enter the homegrown taco party — the easiest way to bring back the taste and feel of a summer meal.

Festive, flavourful and fun, tacos are the kind of food made to bring people together. What could be more enticing at any time of year than a shared meal of sundrenched foods: spicy salsas, juicy grilled meats and vegetables, warm, seasoned beans and sweet corn tortillas?

Tacos are at once homey and festive: easy to eat, casual and still special enough for a party. Every person at the table can tailor his or her own tacos to suit individual tastes, mixing and matching fillings with salsas and condiments to create a personal version of taco heaven.

To make a basic taco meal, choose at least one filling, two salsas and several condiments. To make a full-on fiesta in your own kitchen, invite friends who love to cook, and have every person bring something different to the meal.

A selection of at least three taco fillings, two or three salsas and all of the condiments will feel like a feast of abundance.

Below are some of my favourite recipes for fillings and salsas. Try any or all of these, with or without your regular taco time favourites.

But for spectacular results no matter what, try your hand at homemade corn tortillas. I love them so much and find them so easy to make, I pull out my tortilla press even during a busy weeknight. Homemade corn tortillas are the definitive sign that a taco meal has turned into a full on taco party, no matter how small the meal.

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HOMEMADE CORN TORTILLAS Makes about 12 soft tortillas Homemade tortillas are easy to make and have an incomparable flavour and texture. They are made with a special corn flour called masa harina, which can be purchased at various grocery stores in town.

2 cups masa harina 1½ cups tepid water Equipment: tortilla press, cast iron or stainless steel skillet

TORTILLAS

Combine masa and water in a medium-sized bowl and mix with a fork or your hands until evenly blended. Let dough rest for 5 minutes. Form dough into golf-ball-sized pieces. Roll each into a ball and flatten slightly. Preheat a cast iron or stainless steel skillet over medium heat.

Place a flattened dough ball in the centre of a plasticlined tortilla press (I use a large freezer lock bag, cut open), close and press firmly. Open and gently remove tortilla.

Immediately place in the preheated skillet to cook while you press the next tortilla. Cook in the skillet for about one minute; flip and cook for about 40 seconds on the second side. Remove to a plate and cover with a clean dish towel.

Repeat with remaining dough.

Serve tortillas immediately, or let cool and wrap in plastic wrap. Store in the fridge. Reheat by wrapping the stack in foil and placing in a warm oven for 10 minutes.

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“Homemade tortillas are easy to make and have an incomparable flavour and texture,” says Chef Heidi Fink, whose directions for making homemade tortillas can be found on the opposite page.

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SALSA FRESCA Makes 2 cups The proportions of this salsa are not set in stone. You’re looking for a happy blending of flavours, which depends on the sweetness of the tomatoes, the sharpness of the onion, the acidity of the lime and the heat of the chili. Taste as you go, and feel free to make adjustments. ½ small white onion, cut in quarters 2 jalapeños or serranos (seed them if you want the salsa to be less spicy) 1 clove garlic, pressed ¼ to ⅓ cup fresh cilantro ½ tsp salt, more to taste 2 to 3 tsp fresh lime juice 4 large ripe tomatoes, cut in large pieces Combine the onion pieces, jalapeños, garlic, cilantro and lime juice in the work bowl of a food processor. Pulse until finely chopped. Add the tomatoes and the salt and pulse until tomatoes are chopped and everything is well mixed. Pour into a bowl and taste to adjust for seasonings.

TOMATILLO SALSA

Makes about 2 cups Tomatillo salsa is a fresh-tasting, green table salsa found everywhere in Mexico. Naturally a bit sour and very refreshing, this salsa goes especially well with rich meat fillings and veggies flavoured with smoke from the grill. Although in the same family

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as tomatoes, tomatillos are more closely related to the ground cherry and cape gooseberry.

8 fresh tomatillos* ½ white or yellow onion, diced 2 cloves garlic ¼ cup minced cilantro ½ tsp salt 1 or 2 jalapeños, chopped (use more if you like it spicy) *To choose tomatillos, look for firm fruits with a dry husk.

Generally, if the husks are tighter against the fruit, the tomatillo will be fresher, but this is not always the case.

Tomatillos should not be soft and mushy. The colour of a tomatillo can range from bright apple green to pale yellow. Any colour within that range is fine, although the greener ones are less ripe and therefore less prone to spoiling. Some tomatillos will have a dark purple bloom on them. That is also normal.

Remove and discard the papery husk from each tomatillo.

Wash the tomatillos well and place in a small pot with enough fresh water to just cover them. Bring to a boil, reduce heat and simmer until the tomatillos are tender, about 10 minutes. Drain the tomatillos, reserving the cooking liquid, and set them and their liquid aside to cool.

Place the remaining ingredients in the work bowl of a food processor or blender. Add one-half cup of the cooled tomatillo cooking liquid. Blend until very finely chopped. Add the cooked tomatillos and pulse to make a coarse purée. Pour into a bowl and taste for salt. Use a little more of the cooking liquid to thin the salsa to a pourable consistency.

FRIJOLES NEGROS Makes 2 to 3 cups frijoles Homemade black beans are far superior to the canned ones!

1 cup dried black beans ½ tsp salt 1 bay leaf 1 clove garlic, crushed ½ tsp dried epazote (optional) ¼ tsp ground cumin ¼ tsp ancho chili powder ¼ tsp dried Mexican oregano 2 to 3 Tbsp olive oil, bacon fat or lard ½ onion, minced 1 additional clove garlic, minced Coarsely chopped cilantro leaves (optional) Crumbled goat feta (optional) Pick over beans to remove any that are broken, discoloured or moldy. Rinse well and drain. Place in a large pot with 8 cups of fresh water. Add the salt and bring to a boil. While boiling the beans for 1 minute, skim any foam that rises to the surface.

Reduce heat to medium-low and add the bay leaf, crushed garlic, epazote, cumin, ancho and oregano. Simmer the beans gently for 2 to 3 hours, until very tender, adding water to keep the level just above the surface of the beans. Remove from heat, and let the beans cool in their own broth.

Drain the beans, reserving the cooking liquid. Remove bay leaf. Place all but one half a cup of beans in the work bowl of a food processor. Add one half to three quarters cup of the reserved cooking liquid and process until beans are puréed.

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Heat a cast iron or stainless steel skillet over medium-high heat. Add the oil or fat and heat until shimmering. Add the onion and sauté, stirring frequently, until onion is cooked through and browning. Add garlic and sauté 30 seconds. Now add the puréed beans to the pan and stir everything together. Add some reserved bean-cooking liquid, if necessary, to keep the beans from splattering too much. Heat thoroughly and add the remaining halfcup whole beans. Cook for 10 minutes until all the flavours are melded together, adding more bean cooking liquid as the beans get thicker. You will probably use up all the liquid. Taste the beans for salt, scrape into a bowl, sprinkle with cilantro and cheese, if desired, and serve immediately.

SPICED FLANK STEAK FILLING FOR TACOS

Makes 12 tacos, serving 4 to 6.

Spice Paste 3 medium garlic cloves, roughly chopped 2 medium scallions, roughly chopped (about ¼ cup) 1 jalapeños or serrano chili, seeded 1 chipotle chili, canned in adobo sauce 1 tsp smoked sweet paprika 1 tsp ancho chile powder 1 tsp toasted ground cumin 1½ tsp salt 1 tsp brown sugar 2 Tbsp vegetable oil, or a bit more, if necessary 1 tablespoon fresh lime juice Steak 1 flank steak (approx. 1 pound) ½ tsp sea salt ½ tsp white sugar FOR THE SPICE PASTE: Pulse garlic, scallions, chili and spices in food processor or mini-chopper until finely chopped.

Add oil and process until mixture is smooth and resembles pesto, about 15 seconds. Use more oil if needed to help the paste purée better. Transfer 1 Tbsp of the spice paste to medium-sized bowl, whisk in lime juice and set aside.

FOR THE STEAK: Trim the steak of excess fat. Cut it crosswise in half; cut each half lengthwise (with the grain) into 2 equal pieces, making 4 pieces of steak in total. Use a dinner fork or skewer to poke each piece of steak 10 to 12 times on each side.

Place in a large baking dish; rub all sides of steak pieces evenly with the spice paste that does not have lime juice in it. Cover with plastic wrap and refrigerate at least 30 minutes or up to 12 hours.

TO COOK AND FINISH THE FILLING: Heat a gas or charcoal grill to a medium-high heat. Scrape paste off steak and sprinkle all sides of steak pieces evenly with salt and sugar. Scrape grill and heat until very hot. Place steaks on grill and sear, about 3 minutes. Flip steaks and grill for about 3 minutes. Reduce grill heat and cook until steaks are rare, registering 125 to 130 degrees F (52 degrees C) on an instant-read thermometer, about 3 minutes more. Transfer steak to a platter and let rest 5 minutes.

Transfer the steak to a clean cutting board. Using a sharp chef’s knife or carving knife, slice steak pieces across the grain into thin slices (1/8 inch thick or less). Transfer sliced steak to bowl with spice paste-lime juice mixture and toss to coat.

Serve filling immediately, sprinkling each flank steak taco with chopped onion, avocado, salted cabbage, chopped tomato, salsa or crumbled cheese.

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POACHED CHICKEN AND SALTED CABBAGE FILLING

Makes enough filling for about 12 tacos A traditional Mexican filling of plain meat paired with spicy, salty and crunchy condiments, this is a not-to-be-missed taco combination.

Chicken: 3 large or 4 smaller full chicken legs (thigh and drumstick) 1 onion, cut into eights 2 bay leaves, broken in half 3 cloves garlic, peeled and cut into quarters ¾ tsp salt 2 Tbsp chopped cilantro stems Cabbage: ¼ head of green cabbage ½ tsp salt Salsa Fresca (recipe above) To make chicken: Rinse the chicken legs well and pat dry.

Cut along the joint of each leg to separate the thighs from the drumsticks. Place all the thighs and drumsticks in a medium pot with the salt. Add water until chicken is covered by a generous inch of water. Place pot on the stove and bring to a boil. Boil for one minute, skimming off any scum or foam that floats to the surface.

Immediately add the onion, bay leaves, garlic and cilantro stems. Add more water, if necessary, to make sure everything is covered by one inch. Bring to a boil again, reduce heat to medium-low, partially cover and simmer gently until chicken is tender — 25 to 30 minutes. Remove pot from heat and let

chicken cool in its broth until cool enough to handle.

While chicken is cooking, make cabbage: remove the core from the cabbage. Use a sharp knife to finely shred the cabbage.

Place cabbage in a medium bowl and add the salt. Toss cabbage and salt together to coat cabbage evenly with the salt. Let salted cabbage sit, covered, for 15 to 20 minutes, or until the salt is starting to draw out the juice.

Dump salted cabbage into a strainer and suspend over a bowl or sink. Place a small plate inside the strainer, covering the cabbage. Place a heavy weight, such as a can of beans, on top of the plate so that the cabbage is being pressed. This will force as much liquid from the cabbage as possible. Press and drain the cabbage for about 30 minutes.

Remove the can and plate. Rinse the cabbage well under a stream of cool water. Shake strainer to get rid of as much excess water as possible. Squeeze cabbage by the handful, transferring it to a clean bowl, repeating until all the cabbage is done.

Remove cool chicken from the broth, remove skins and pull meat from the bones, discarding any fat and sinew, shredding the meat into small pieces with your fingers. Set meat aside.

To assemble and serve tacos: chicken can be warm or room temperature. To warm the chicken, place the shredded meat in a pan with a few tablespoons of its cooking broth. Heat over medium heat, stirring gently from time to time, until chicken is heated through. Cabbage and salsa are both served at room temperature. Fold prepared corn masa tortilla into a U-shape.

Place two tablespoons of chicken in the fold, top with one tablespoon of salted cabbage and one or two tablespoons of Salsa Fresca. Have napkins ready! Enjoy!

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HEALTH FEATURE

GO to SEED A NUTRITIONAL TREASURE IN THE PUMPKIN PATCH

BY PAMELA DURKIN

“THEIR IMPRESSIVE PROTEIN CONTENT IS PARTICULARLY BENEFICIAL FOR VEGETARIANS AND VEGANS, WHO MAY HAVE TROUBLE MEETING THEIR PROTEIN NEEDS.”

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VERY OCTOBER, WHETHER WE’RE baking traditional Thanksgiving pies or carving spooky Jack-OLanterns, pumpkins take centre stage in our festivities.

But there’s something many of us discard from inside the hallowed gourd that deserves the same star-billing as the squash’s orange flesh — the nutrient-dense seeds.

If you’re guilty of ignoring these valuable little gems, you may want to rethink your habits. Scientists have discovered that the flavourful seeds contain a bevy of nutrients — some in almost unrivalled amounts — that can enhance your health in several ways.

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MINERAL MIGHT

While pumpkin seeds are an excellent source of vitamins and essential omega 3-6-9 fatty acids, their unparalleled “payload of minerals” is what really has nutritionists gushing. A mere quarter cup of the nutty kernels provides 73 per cent of the recommended daily amount for manganese, 47.7 per cent for magnesium, 16.8 per cent for zinc and 15.7 percent for iron.

Compelling research indicates this plethora of “mineral wealth” may help you sidestep Alzheimer’s disease, cardiovascular disease, cancer, diabetes, depression, immune dysfunction and osteoporosis.

PROTEIN POWER

Protein is part of every cell in the body and pumpkin seeds are one of the plant world’s best sources of this essential macronutrient. Surprisingly, one ounce of these super-seeds contains more protein than an ounce of beef or a cup of milk. What’s more, preliminary animal studies suggest that the protein in pumpkin seeds potentially holds unique liverprotective properties.

It’s just one of the features of the jade-colored super-seeds that impresses naturopathic physician Dr. Kevin Jackson.

“Pumpkin seeds play host to an array of health-enhancing nutrients,” he enthuses. “But their impressive protein content is particularly beneficial for vegetarians and vegans, who may have trouble meeting their protein needs.”

ANTIOXIDANT PROTECTION

In addition to the usual “antioxidant suspects” — vitamin E and zinc — pumpkin seeds boast a dizzying array of carotenoids, polyphenols and plant-sterols that have been shown to have anti-cancer, anti-inflammatory and anti-viral properties.

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Studies suggest one of the phytosterols abundant in pumpkin seeds — beta-sitosterol — has also been shown to help lower cholesterol and help alleviate symptoms of prostatitis.

Clearly, instead of tossing out these nutritional superstars, we should be incorporating them regularly into our snacks and meals.

Here’s tasty recipe that uses pumpkin seed.

Hearty Fall Stew with Ground Pumpkin Seeds In Africa, ground pumpkin seeds have long been added to soups and stews. The practice is a wise one since the seeds give these dishes extra body as well as providing a healthy alternative to less salubrious toppings like dumplings and cheese.

1 Tbsp olive oil 4 herb tofu sausages, chopped (carnivores can use their favorite variety of sausage) 1 medium onion, chopped 2 or 3 small garlic cloves, peeled and chopped (let individual preference be your guide) 1 leek, well scrubbed and diced, use only the white and very light green parts 2 small cans low-sodium chopped tomatoes (should be a generous 1.5 cups in total) 3 Tbsp tomato purée 1 tsp dried oregano 1 tsp dried basil 1 ¼ cup low-sodium chicken stock or veggie broth 1 large yam, peeled and chopped

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1 ½ cups canned borlotti beans, drained and rinsed well salt and pepper to taste 1 ½ cups kale, rinsed well and shredded ¼ cup ground pumpkin seeds (hulled) Heat the olive oil in a large, non-stick skillet over medium heat and add the tofu sausage. Cook the sausage until lightly browned and slightly crispy. Remove the sausage and set aside.

Add the onion, garlic and leek to the skillet and reduce the heat, and stir-fry until onions are softened — about 5 minutes.

Stir in the tomatoes, purée , spices and stock and bring to a boil. Add the chopped yam and beans, and season with salt and freshly grated black pepper to taste. Reduce the heat again, cover the pot and simmer until the yams are almost tender.

Stir in the kale and cook for another 10 minutes, stirring occasionally.

When yams and kale are both nice and soft, ladle the stew into bowls and top each with some of the ground pumpkin seeds — serve immediately. Serves 4.

HOW TO ROAST PUMPKIN SEEDS

Roasted pumpkin seeds are readily available in most supermarkets, but it’s a snap to roast them yourself. This allows you to control the time and temperature involved, avoiding any deleterious effects that may be incurred by over-roasting. A recent study suggests roasting the seeds beyond the 20-minute mark can bring unwanted changes to their healthy fat structure.

To roast at home: • Remove the seeds from the pumpkin’s inner cavity and

wipe them dry with a paper towel to remove any excess pulp.

• Spread them out evenly in a single layer on a baking sheet and let them dry out overnight.

• Once ready to roast, simply pop them into a pre-heated 200 ºF oven for 15-20 minutes.

• Allow to cool and then squeeze the kernels out of the hull.

Although edible, the hull can be tough and stringy.

• Alternatively, you can buy the seeds raw and dry fry them in a heated skillet on the stovetop until lightly golden. Use medium heat and keep a close watch while roasting — do not let the seeds burn!

IN THE RAW

Of course, it isn’t necessary to roast pumpkin seeds at all — they’re equally delicious and most nutritious, in their raw, unadulterated state. Although they’re great eaten out of hand, there are myriad ways to enjoy them. Some suggestions include: • Incorporate them into your cookie, muffin, quick bread and granola recipes — they lend an intriguing texture as well as their sweet, nutty taste.

• Serve them on top of your morning yogurt or hot cereal bowl (great with quinoa porridge).

• Grind them finely and adding to stews, soups and pasta dishes or use them to create a crispy coating for tofu, fish filets and more.

To avoid exposure to pesticides, always purchase organic pumpkin seeds. Store roasted or raw pumpkin seeds in an airtight container in the refrigerator. They retain peak freshness for up to two months.

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TRAVEL NEAR

PAMPERED in the

Penthouse ZIPLINING AND LUXURY IN A SOOKE GETAWAY

BY SUSAN LUNDY

S

TEPPING INTO THE PACIFIC PENTHOUSE at the Prestige Oceanfront Resort in Sooke is nothing less than jaw dropping, as evidenced by our stunned silence as we opened the door on the sun-laden entranceway.

At first you see the big things — the lavish, chandelier-lit, multi-room interior and the wrap around outdoor space that includes five terraces and glimmering ocean views.

But as we abandoned our suitcases and sped off to explore, we started noticing the little things, like the remote controlled blinds in the living room. Or the way the office — complete with computer, printer and scanner — is tucked behind a decorative door, making it easier to ignore the call of work.

Sculptures and ornamental vases are carefully placed throughout the 1,900 square feet of indoor living space, many providing shiny silver accents to the rooms’ rich greys and browns. The couch is a creamy white leather; sheepskin pillows sit on the beds and a flat screen TV graces the master en suite.

In the hot tub, a cascade of underwater light rotates through the colour wheel. iPhones out, my daughters filmed and snapped away, wanting to capture it all. My elder daughter sent a clip to her boyfriend, trying to convince him it was our new home. We moved our suitcases into the bedrooms, hit some balls on the putting green and then stood on the outside deck, looking out over the ocean and trying to breathe it all in.

My adult daughters and I had decided to take a getaway trip to Sooke, located just 45 minutes from Victoria, to check out some of what this ocean-hugging town has to offer. We started the afternoon with a “bang” — or, more accurately, a zip— at AdrenaLine Zipline Adventures.

Located on Sooke Road next to the 17 Mile House Pub (which was our second stop), the zipline tour takes thrillseekers zipping through the treetop canopy of a mountainside acreage, offering fabulous views and a few heart-pumping moments.

Our group of 10, ranging in age from 16 to 60, bonded as we grew in confidence, first embarking on a short, ground-level zipline, and eventually finding ourselves hurtling through the trees on a 1,000-foot-long zip, many of us trying tricks like hanging upside down, or cannonballing for extra speed.

Ziplining is actually easy and safe, and after we overcame any initial trepidation, it was downright fun. The tour also included a twisting, rolling ride up the mountain in a multi-passenger, off-road vehicle; a slightly terrifying walk across a treetop suspension bridge; entertaining banter between the guides, and commentary that tied in the history of the area and revealed other fun facts. It was a great way to spend the afternoon and kick off our getaway.

AdrenaLine offers other adventure tours as well — kayaking,

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WE DID EVENTUALLY VENTURE OUTSIDE OUR LUXURIOUS ABODE, ENJOYING A TRULY DIVINE DINNER AT WEST COAST GRILL, NIBBLING ON BEAUTIFULLY PRESENTED CEDAR-WRAPPED SALMON, AN ARTISAN GREENS SALAD …

rainforest hiking and whale watching — and will custom-create packages.

There are lots of other things to do in Sooke, and with its network of parks, trails and beaches, it’s an absolute “must-visit” for people who like the outdoors.

The clear waters of the Sooke Basin, the Barnard Castle Shipwreck and Race Rocks Underwater Marine Park make it ideal for divers, and there’s also fishing charters, golf and ecotourism. We spent our second day admiring the cool rock formations, deep-green water and picturesque trails at the famous Sooke Potholes, immediately planning a return visit.

But we wanted to save as much time as possible for our Pacific Penthouse stay, which — a destination in itself — required some more exploring before we kicked off our shoes, opened a bottle of bubbly and hopped into the hot tub.

The two master bedrooms (one King, one Queen) both have walk-in closets, balconies and spa-like en suites with glass showers, soaker tubs and choice of showerheads. The fully outfitted kitchen features custom, European-style cabinetry with gleaming appliances, including a stainless steel gas range, convection oven and microwave combination, built-in cappuccino/espresso system and a wet bar. There’s a washer and dryer in a dedicated laundry room, a third bathroom and built-in vacuum system.

Touring the expansive space, we decided to count some of the amenities. There are 56 places to sit, ranging from chairs at 62

the indoor and outdoor dining tables, barstools at the kitchen island, two outdoor rocking chairs — perfectly placed for morning coffee in the sun — armchairs and even a comfy looking resting spot in the laundry room.

The 14 hanging lights range from exquisite chandeliers to sparkling works of crystal-infused art. The penthouse has nine exterior doors: two to the hotel hallways, and seven to the various terraces.

And speaking of the outdoor space: the five private outdoor terraces total 1,670 square feet.

The ocean front terrace includes the hot tub, natural gas BBQ, outdoor kitchen and a dining area for six. There’s also the putting green terrace; an outdoor garden area; and a second deck that extends off the living room.

Guests also have access to the hotel’s athletic centre, indoor pool and hot tub, pier and marina, 24-hour boat launch, LeSooke Spa, West Coast Grill restaurant, Vault lounge and a café. Of course, if you’re staying in the Pacific Penthouse, you may not want to leave. Luckily, those booked in for three or more nights get an added perk: a seven-course meal with wine pairings, prepared in that sleek kitchen by the resort’s private chef. Those staying multiple days are also offered a reduction in the $3,400-per-night rate.

We did eventually venture outside our luxurious abode, enjoying a truly divine dinner at West Coast Grill, nibbling on

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Hotel lobby and and rocking chair with view from one of the penthouse terraces.

AND SPEAKING OF THE OUTDOOR SPACE: THE FIVE PRIVATE OUTDOOR TERRACES TOTAL 1,670 SQUARE FEET. beautifully presented cedar-wrapped salmon, an artisan greens salad with quinoa, salmon and smoked salmon, and gluten-free tacos. Selecting drinks from the extensive list was tough, but between the three of us, we settled for a cucumber and lavender vodka cocktail, a dirty martini and a glass of Pinot Noir. (The restaurant also features six different Caesers, three of which we happily taste-tested the next morning at breakfast.)

After dinner, we wandered down to the hotel’s ground-level terrace, where a collection of cosy, horseshoe-shaped seats encircle fire pits, overlooking the marina and a special-eventsized, seaside gazebo. The hotel’s convention centre is on the ground level as well.

Back in the penthouse, we gazed at the starry sky from the hot tub and later sank under the duvets for a blissful sleep.

Ultimately, we decided, the Pacific Penthouse offers a perfect getaway scenario for a family, a twosome or a pair of couples. It would provide the perfect backdrop for any sort of gathering — as part of a convention, wedding or other special event — or as a luxurious escape amid a true West Coast adventure.

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FRONT ROW

BY BRENDA GIESBRECHT

A ROUNDUP OF ARTSY AND DELICIOUS HAPPENINGS, TAKING PLACE SOON IN THE OKANAGAN. ENJOY A COLLECTION OF GREAT MUSIC, SPECTACULAR WINE ...

AND EVEN SOME WILD THINGS.

QUAILS GATE WINERY

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KELOWNA ACTORS STUDIO

KELOWNA ACTORS STUDIO

Maestro Bramwell Tovey of the Vancouver Symphony Orchestra.

VANCOUVER SYMPHONY KICKS OFF OSO SEASON OKANAGAN SYMPHONY ORCHESTRA KELOWNA, SEPT. 29; PENTICTON, SEPT 30; VERNON, OCT 1

T

HE OKANAGAN SYMPHONY ORCHESTRA WILL OPEN its 58th season with a truly special set of evenings as they play host to the Vancouver Symphony Orchestra and Maestro Bramwell Tovey.

VSO is touring the BC Interior in celebration of Canada’s 150th birthday, and will include Tovey’s new composition “Ancestral Voices.” Mezzo-Soprano Marion Newman will accompany the orchestra during that piece. The repertoire will also include Rossini’s William Tell Overture and Tchaikovsky’s Symphony No. 5, Op. 64, E minor.

Tovey has been described as the very model of a modern orchestral maestro, and one of the most versatile and charismatic musicians in the world. This will be a rare opportunity to see Tovey at work with VSO, as his contract concludes at the end of this season.

A special feature of the Masterworks Series is the Maestra Chats. Join OSO’s Rosemary Thompson one hour before the performance for an in-depth look at the music of that evening.

HOT JAZZ IN VERNON VERNON JAZZ CLUB SEPT. 23, OCT. 7, OCT. 21 As the nights cool down in autumn, consider taking in some hot jazz to warm your toes. The Vernon Jazz Club has some great music in its fall line-up.

Brazilian singer Fernanda Cunha will be on stage September 23. A rising international jazz performer, Cunha will pay tribute to Brazilian composer Antonio Carlos Jobim, accompanied

by Reg Schwager on guitar and Okanagan musicians Bernie Addington on bass with Scott Gamble on drums.

The Ketchum and Sample Quintet perform on October 7.

Vocalist Darlene Ketchum and pianist Bill Sample are Vancouver jazz pros who compose their own version of jazz, soul, funk and R&B. Ketchum and Sample have been working together since 2011 and are directors of the Marcus Mosely Choral. They are joined by Rene Worst on bass, Buff Allen on drums and Bill Runge on saxophone.

Kenny “Blues Boss” Wayne rounds out this session with a show on October 21. Raised in New Orleans but now calling Kelowna home, Wayne is a multi-award winning blues, boogiewoogie and jazz pianist. His proclaimed mission is to return the piano to the forefront of contemporary blues. He has headlined many international concerts and festivals with his easygoing elegance and stylist presentation.

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OKANAGAN WINE FESTIVALS SOCIETY

The BC Wine Awards takes place at the Laurel Packinghouse in Kelowna on September 28.

BC WINE AWARDS FALL OKANAGAN WINE FESTIVAL SEPTEMBER 28 TO OCTOBER 8 Kick off the Fall Okanagan Wine Festival with a celebration of excellence. The British Columbia Wine Awards and Reception honours the best in the industry. This is an intimate event held at the Laurel Packinghouse in Kelowna on September 28, where individual wineries host tables for the awards ceremony.

A broad selection of the award-winning wines will be enjoyed alongside local artisan foods.

The Fall Festival has a vast array of events taking place throughout the Central and South Okanagan — visit thewinefestivals.com for a complete listing and to buy tickets.

Meanwhile, here are a few that might tempt you.

Gray Monk Estate Winery in Lake Country is hosting O Canada — An Anniversary Celebration on September 30.

The evening features a five-course meal of Canadian culinary specialities carefully paired with Gray Monk’s award-winning wines.

Take in a Working Viticulture Class and Harvest Lunch at Quail’s Gate Winery in West Kelowna on October 1. Learn about the history and practices in the vineyard, and then enjoy the fruits of the labour with lunch in the private dining room.

As the Festival Society states, “The Okanagan Wine Festivals are an experience for all who love fabulous wine accompanied by great food, unique events and a breathtaking setting.”

CABARET KELOWNA ACTORS STUDIO OCTOBER 11-29 “What good is sitting alone in your room? Come hear the music play ...”

Yes, come to the Cabaret when Kelowna Actors Studio brings the Kit Kat Club to the stage this October.

Cabaret, one of the darlings of Broadway, is in its 51st year, but the message is still relevant: the temptations of nationalism and prejudice can sneak up on you when you’re having fun, and suddenly you’re in a very scary world.

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The story takes place in Berlin during the early 1930s, the last gasp of the permissive, decadent Weimar Republic. The Nazis are gaining control but no one is paying attention, lost in the pursuit of pleasure. Cliff Bradshaw is a young American writer who is becoming aware of the situation, when he gets involved with Sally Bowles, a young cabaret artist of little talent but much charm.

Based on the true-life experiences of Christopher Isherwood, the play written by John Van Druten came to the world stage on Broadway in 1966 under the direction of Harold Prince.

Though it has gone through many interpretations throughout the decades, the story still holds its power.

Theatre-goers have the option of attending just the show, or making it a dinner theatre event.

RCA GETS HAUNTED ROTARY CENTRE FOR THE ARTS OCTOBER 28 Kelowna has settled down after another busy summer season, but don’t get too relaxed — there’s a big event on the horizon.

The Rotary Centre for the Arts is hosting the city’s biggest Hallowe’en party and you’re invited.

“We’re located in the heart of the Cultural District,” said Mary Deason, marketing co-ordinator for the Centre. “The building’s modern architecture juxtaposed with its rich, wood beams conjures inspiration at every turn. It’s no wonder hundreds of creatively dressed party-goers from all over the Okanagan attend this one-of-a-kind event.”

Vancouver-based band Redeye Empire will be headlining this year’s bash, and the atrium will be transformed into a dance floor that will vibrate with the band’s high energy combination of reggae, rock, ska and hip-hop.

The floor-to-ceiling windows of the atrium overlook the Arts Common, and that’s where Kelowna’s own Kinshira Performance Troupe will perform an intense and daring fire show. The troupe’s unique blend of music, acrobatics, theatre and fire juggling is sure to thrill and make the event a night to remember.

Food and drink will be available and Okanagan Photostar will be in the house with its photo booth to help you capture some of the night’s fun.

Just a reminder that this is a 19+ event.

Call for EntriEs

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Wine and Wild Things Gala takes place at Sparkling Hill Resort.

WINE & WILD THINGS GALA SPARKLING HILL RESORT SEPTEMBER 23 You’re probably sure of a good thing when it’s a 16th anniversary. The Wine and Wild Things Gala in support of the Allan Brooks Nature Centre is surely one of those good things.

Held in the spectacular ballroom at Sparkling Hill Resort, the gala is an “amazing evening of hors d’oeuvres, live animals and much more.”

As with any fundraiser, there are live and silent auctions, good wine and food. What makes this event stand out from others is the Wild Things.

Come meet some of the stars of The Raptors up close and personal, including an owl, a hawk and a falcon. Stuart Brown of The Bug Guys will also be in attendance along with his impressive reptile collection. And you can capture your moment with the Wild Things via a photo courtesy of Image Studios.

Kinshira Fire Troupe of Kelowna will present a stunning performance on the terrace, adding more magic to an unforgettable night.

Tickets are limited so don’t delay. Ticket sales and sponsorship opportunities can be found at abnc.ca. Help the Allan Brooks Nature Centre maintain its success in nature interpretation, environmental education and habitat conservation. This year’s funds will support the Keeping Nature in Our Future initiative.

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“AT YOUR SERVICE” DAVE KEELER HAS THE HOSPITALITY BIZ IN HIS GENES

BY DARCY NYBO PHOTOS BY DARREN HULL

SECRETS AND LIVES

“REMEMBER, THIS IS THE GRAND BALLET. IT’S SHOW TIME. YOU ARE HERE TO GIVE PEOPLE AN EXPERIENCE.”

A

S OFTEN HAPPENS, PROBLEMS give rise to new and greater ventures. This rings true for Dave Keeler and his company, Vintage Hospitality.

He founded Vintage Hospitality as a management and consulting firm in 2007. As the company grew, he created a niche business that solved problems for wineries and resorts by taking over their restaurant operations.

Today, his business is the culmination of a lifelong trek in the hospitality industry.

“I started in Vancouver at Victoria Station Restaurant by the Burrard Street Bridge,” he explained. “My buddy was the dishwasher and got promoted to the salad bar. I got his job. I was only 13 and I spent six years washing dishes. When I turned 19, I realized bartenders met more girls, so I took a bartending course.”

Life took a sharp turn when Keeler’s mom moved back to the UK and was diagnosed with terminal cancer.

“I ended up going to stay with her for a bit and got a pub job in Oxford. A year later, she passed away and I moved to a little village called Nether Wasdale in Cumbria. My godmother had a pub there. It was one of two pubs surrounded by sheep farms.

That was it — pubs and sheep. I worked the summers running the pub and spent the winters on the sheep farms.”

Soon Dave met a young lady.

“She’d come up with her family to the Lake District in spring and summer and we hit it off, so I moved to Reading to be near her. I got a job at the first ever Ramada in the UK. Starting in room service, I worked my way up to running the pub. As for the girl, it didn’t work out, so I figured it was time to move back to Canada.”

It was the mid-1980s and Vancouver was about to experience a boom, when Keeler landed a job as a service bartender at

Cristal Restaurant at the Mandarin Oriental Hotel.

“I was tucked away in a little bar in the kitchen. By the time Expo ’86 came around, Cristal was the restaurant to go to.”

Keeler moved up the ranks and became a junior waiter.

“I was on a team with an older Italian fellow named Silvio and another waiter, Robert Gagne, better known as Frenchy.

He was the most professional server I ever worked with in my life. Frenchy is now in the BC Restaurant Hall of Fame and was maître d’ at Joe Fortes for 20 years. Our sommelier at the time was Mark Taylor who later opened up Cru and then Sienna. That was the foundation of my career. Frenchy used to say to me, ‘Remember, this is the grand ballet. It’s show time. You are here to give people an experience.’”

Keeler worked hard developing his management skills with The Spectra Group of Restaurants in Vancouver opening numerous new restaurants. After 20 years, he decided to head back to the UK, where he was hired to open a Seattle Coffee Company franchise.

“After a year I told them I wanted some equity in the business. They told me they couldn’t at the time, but to wait a year or so more. I was young and impatient, and I left to open a sports bar in a soccer stadium. The coffee company went on to open 30 more locations in the UK, and in 1998 Starbucks bought them all out. That was an important lesson in patience.”

In the UK, Keeler worked on other projects including opening a Cheers-themed dining restaurant near Piccadilly Circus. He also got married and the two decided to take a year “off” as ski bums at Whistler. For Keeler, taking time off meant working part time at Hy’s Steakhouse — and within a year was manager.

Six years later, he moved his growing family to the Okanagan.

With Vintage Hospitality, he decided to try something different.

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“I HAD TOLD MYSELF I WOULD ALWAYS TAKE MY TIME AND BE PATIENT, BUT I WASN’T, AND I NEEDED TO CHANGE THAT.”

Dave Keeler at Liquidity Winery.

“My first project was to take the restaurant at Quails’ Gate from construction to operations. From there I designed and built Bonfire Grill at the Cove Lakeside Resort.”

While still operating Bonfire Grill, Keeler heard the restaurant at Burrowing Owl Estate Winery was available. He took on the job of operating a turnkey restaurant. It was a move that changed Vintage from a consulting firm to an operating firm.

Over the next few years Vintage took on the restaurant at Spirit Ridge and was then approached by Apex Resort to run the Gunbarrel Saloon.

“Just as Mica at Spirit Ridge was closing, we took on Liquidity Bistro out in Okanagan Falls. We had three restaurants, and I realized I had to take a step back and really look at what we were doing.”

Keeler paused as he remembered the moment it all solidified for him.

“It brought me back to the time when I was with the coffee company and I made a rushed decision. I had told myself I would always take my time and be patient, but I wasn’t, and I needed to change that. Around that time — at age 47 — I had a heart attack. It stopped me in my tracks.”

Keeler has recovered well from his heart attack and his business is stronger than ever.

“We’ve put a lot of work into our culture and core values.

Now we approach every property we go into as an opportunity to enhance the bigger picture. For Liquidity, we took the time to

72

learn the vision and culture and what they wanted in the way of a food and beverage operation. Our goal is to make it a seamless experience for guests. We are not focused on numbers, we are focused on creating vintage experiences.”

He paused and smiled, saying, “That’s what we do now…we take the headache out of operating food and beverage.

Hospitality is all about taking care of people.”

Keeler believes the hospitality business is “contagious” and he found out some time ago that it might be in his genes.

“I was adopted, as was my sister. She had tracked down her birth parents. So, years ago, when I was living in the UK, I decided to track mine down. I wasn’t so pressed to meet the parents, but I wanted to know my background.”

Although, he thought he was English, it turned out he was wrong.

“I found my birth mother in England and learned that both she and my birth father were 100 per cent Scottish. Then I found out that both my grandfather and my great grandfather had owned and operated up to four pubs in Glasgow at one point.”

Keeler leaned back in his chair, and paused as if recalling a wonderful memory.

“You know, one of the most unbelievable experiences in my life was being in a pub that my family had owned in Glasgow, enjoying a beer there while looking at a photo of my grandfather behind the bar.”

His focus shifted and he smiled. “I guess you could say Vintage Hospitality is in my blood.”

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OUTTAKE

Sometimes the most interesting and beautiful part of a photo is what you don’t see in the frame, and such was the case in Boulevard’s photo shoot with BIA BORO Boutique owner Andreza Servilha Momtazian. Andreza is a stunning woman on her own, but one of the most beautiful parts of the shoot was her darling daughter, who watched from the sidelines, making her mother smile. After watching photographer Lia Crowe direct Andreza — having her walk to and from the camera over and over — the youngster asked if she could have a turn. To everyone’s delight, she had the walk perfected, and a lovely moment between mother and daughter was captured.

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Photo by Lia Crowe

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