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FALL 2017

CENTR AL ISL AND LIFE AT ITS FINEST

FALL...

in love

Romantic fashion for a cosy, love-filled autumn

HAIL, CAESAR!

Versatile drink is a perfectly seasoned sipper

LUXURY & LIGHT

Gorgeous home offers the best in indoor and outdoor living

HIGH IN SIN CITY Riding the High Roller in Las Vegas


Soak in the Good Life!

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VICTORIA 661 McCallum Rd 250.474.3433


20 45

16 FEATURES

On the cover Models Michael Timmermans and Izabel Kazenbroot-Guppy, photographed at Tigh-Na-Mara Seaside Spa Resort. Clothing details on Page 50. Photo by Lia Crowe

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24 LUXURY & LIGHT

50 FALL IN LOVE

Amenity-rich home offers

Cosy knits, romantic

the best in outdoor and

lace and relaxed denim

indoor living

By Katherine Suna

By Darcy Nybo

62 TACO PARTY

40 SHOP AROUND

Festive, flavourful and fun

Sights, scents, flavours of

By Chef Heidi Fink

the Old City Quarter

By Angela Cowan

45 HAIL, CAESAR!

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40

18

76 GO TO SEED

The health-boosting

benefits of pumpkin seeds By Pamela Durkin

This versatile drink is a

perfectly seasoned sipper

By Jane Zatylny


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36

62

50

CONTENTS DEPARTMENTS 10 OUR 20 INSPIRED PEOPLE CONTRIBUTORS A cut above 14 EDITOR’S LETTER

Pampered in the

Rita Taylor

Penthouse: A

By Sean McIntyre

Sooke Getaway

By Susan Lundy

A good way to pass the buck

36 TALKING WITH TESS

86 FRONT ROW

Keys to Success:

What’s on this month

Dan Little

By Sherry Conly

By Tess van Straaten

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INSPIRED STYLE

Tasha Vitaly

By Katherine Suna

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INSPIRED CHEFS

70 TRAVEL FAR

Liam Callanan

High in Sin City

Coast Bastion Hotel

By Hans Tammemagi

By Susan Lundy

80 TRAVEL NEAR

94 SECRETS AND LIVES

Chevy Stevens

By Angela Cowan

98 OUTTAKE

By Lia Crowe

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OUR CONTRIBUTORS

SHERRY CONLY WRITER: FRONT ROW PAGE 86

“Central Vancouver Island holds a wealth of treasures and talent. This fall and winter season, as the days get shorter, art and music will inspire you. Tour Gabriola artists’ studios, drop in to the Lantzville Art Gallery to view a collection of winter-themed pieces, purchase new creations to decorate your home and see the legendary Gordon Lightfoot live in concert.” Born and raised in Nanaimo, Sherry graduated from Vancouver Island University with a degree in writing and a focus on journalism. She now works as a freelance writer for various publications.

ANGELA COWAN

LIA CROWE

WRITER: SHOP AROUND

BOULEVARD CREATIVE: FALL IN LOVE

PAGE 40

PAGE 48

“Spending the morning wandering the Old City Quarter — one of my favourite spots in Nanaimo — was such a treat! I could have stayed for hours in Mad About Ewe, planning elaborate knitting projects.” Angela is a (fibre-obsessed) poet, writer and editor who contributes regularly to Boulevard. 

“Shooting fashion at Tigh-Na-Mara Resort was a dream — the weather was perfect and the setting was beautiful, especially the huge expanse of beach. The only challenge was that once the tide started coming in, it came in like a freight train, swallowing up the beach at lightning speed.” Lia Crowe is a stylist, creative director, photographer and writer.

DON DENTON

PAMELA DURKIN

BOULEVARD PHOTOGRAPHER: SHOP AROUND

WRITER: GO TO SEED PAGE 76

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“One of the pleasures of magazine work is being introduced to new things, people, food, homes and places. Photographing Nanaimo’s Old Quarter opened up a truly unique part of the city that I really hadn’t known about before, a place that offers up history, interesting architecture, food and unique shops.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“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 Boulevard, Eat, Reader’s Digest, Alive, Spa Business and more.

GROUP PUBLISHER Penny Sakamoto ASSOCIATE GROUP Oliver Sommer PUBLISHER PUBLISHER Mario Gedicke

250.891.5627 EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411 CONTRIBUTING Sherry Conly, Angela Cowan, WRITERS Pamela Durkin, Heidi Fink,

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

Sean McIntyre, Darcy Nybo, Katherine Suna, Hans DESIGN Lorianne Koch Michelle Gjerde Tammemagi, Tess van Straaten, Jane Zatylny Claudia Gross Victoria Boulevard ® is a registered trademark of Black Press Group Ltd. All rights reserved. No part

CREATIVE DIRECTOR Lily Chan

CONTRIBUTING Lia Crowe, Don Denton, Izabel PHOTOGRAPHERS Kazenbroot-Guppy Andrea Rosato-Taylor ADVERTISING Mario Gedicke

Pat Brindle

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of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.


OUR CONTRIBUTORS

IZABEL KAZENBROOT -GUPPY

HEIDI FINK WRITER: TACO PARTY

WRITER: A CUT ABOVE

PHOTOGRAPHER: INSPIRED STYLE

PAGE 62

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

SEAN MCINTYRE

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“Riding to our location in the Haute Wheels truck, I knew we were going to have a great shoot. The evening was turning golden, and laughter had already begun. Once situated, the combination of the whimsical truck, iced coffee, great clothes and better conversation came together and created the perfect scene.” Izabel is a graphic designer and photographer.

“It’s always a pleasure to meet people like Rita Taylor. Her leap of faith into the world of jewellery design has let her natural people skills and creativity shine. Her clients and the community are all the better for it.” Sean is a freelance writer who lives on Salt Spring Island. He enjoys writing about places and personalities on the West Coast.

DARCY NYBO

KATHERINE SUNA

TESS VAN STRAATEN

WRITER: LUXURY & LIGHT

STYLIST: FALL IN LOVE

WRITER: KEYS TO SUCCESS

PAGE 50

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“This beautiful house rose up from mud and clay to become an inviting home with postcard-picture ocean views, perfect for family and friends.” Darcy Nybo is a freelance writer, writing instructor and author. She loves meeting with people and hearing the story of how they created their dream homes.

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“The photo shoot theme song quickly became ‘Slow-Hands’ by Niall Horan, which sparked the theme for our fashion story. Izabel and Michael made me feel like I was in the middle of a romantic film — goosebumps and all! The mustard yellows, warm merlot and soft wool paired perfectly with the tranquil and rustic charm of the resort.” Katherine is a fashion stylist and hopeless romantic.

HANS TAMMEMAGI WRITER: HIGH IN SIN CITY

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“It’s not often that you get to interview someone who has worked for the same employer his entire career, especially when it spans three decades. But for Dan Little, a temporary gig turned into a life-long passion. And he’s certainly made an impression — his co-workers couldn’t stop talking about what a nice guy he is.” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for close to two decades.

JANE ZATYLNY WRITER: HAIL, CAESAR!

PAGE 70

PAGE 45

“Las Vegas was decidedly decadent, especially riding the High Roller at dusk during Happy Hour.” Hans is a writer and photographer living the good life on Pender Island and writing with a focus on travel, nature, First Nations culture, environment and all things quirky.

“I learned how to make the classic Bloody Caesar years ago when I was working in the restaurant business. But once I started ‘researching’ this story, I couldn’t believe how the all-Canadian cocktail has evolved. I fell in love with its spicy, tangy taste all over again.”Jane is a magazine writer, editor, communications specialist and regular contributor to Boulevard.


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EDITOR’S LETTER

A good way to pass the buck BY SUSAN LUNDY

My uncle received a teary phone call from his elderly aunt, whom most of us assumed was wealthy. But it turned out she 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 — although you’ll find some high rollers in our Las Vegas travel story — but there are definitely people living out their dreams and passions. Meet accountant Dan Little, who has learned the keys to his success; jewellery maker Rita Taylor, who discovered her passion along a twisting road of hard work and determination; Chevy Stevens, whose life has changed “enormously” since becoming a New York Times bestselling author; and Liam Callanan, who’s living out his dream as a chef with Coast Bastion Hotels. Speaking of dreams, join me on a journey to an uber exclusive penthouse suite in Sooke, or tag along with writer Angela Cowan on a trip through Nanaimo’s Old City Quarter. Enjoy Caesars, tacos and health-boosting pumpkin seeds, tour a spectacular house and feast your eyes on romantic fashion, shot at the beautiful Tigh-Na-Mara in Parksville. Tasha Vitaly at Sartorial Boutique talks style with Boulevard fashion stylist Katherine Suna, and Front Row writer Sherry Conly offers up some of the best in upcoming entertainment in the mid-island. 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 and started their journey to the lotto centre to 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. He gave them a little fun money, 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 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 amounts. (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?”)

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.

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Boulevard editor Susan Lundy is a former journalist and twotime recipient of the prestigious Jack Webster Award. Her award-winning stories have appeared in numerous magazines and newspapers, and she is also the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013).


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inspiredSTYLE WITH TASHA VITALY, OWNER OF SARTORIAL BOUTIQUE, CO-OWNER OF HAUTE WHEELS MOBILE BOUTIQUE BY KATHERINE SUNA PHOTO BY IZABEL KAZENBROOT-GUPPY

LIFE FAVOURITE LOCAL RESTAURANT: Hilltop or La Stella. FAVOURITE COCKTAIL/ WINE: Alderlea and Averill Creek — both

wineries on the island. “My friend introduced me to a rose from France called Whispering Angel that is hard to find, but well worth the search.” CURRENT ALBUM ON ROTATION: Spotify. “My husband is the DJ in the family.” FAVOURITE CITY TO VISIT: “I recently went to the East Coast. Loved Boston. I love Vancouver too. Luckily work takes me there often.” FAVOURITE HOTEL: Hotel Indigo, downtown Los Angeles. FAVOURITE APP: “Instagram and Swet Haus for booking spin classes!” FAVOURITE PLACE IN THE WHOLE WORLD: Greece. “Bali is pretty fantastic too.” FASHION UNIFORM: Denim. ALL-TIME FAVOURITE PIECE:

“Hard to narrow it down. I love knitwear.” CURRENTLY COVETING: Unrealistically, a

BEAUTY NECESSARY INDULGENCE: Good skincare. MOISTURIZER: 302 Professional Skincare SCENT:

“Perfume gives me a headache. I tend to use scented body lotion.” MUSTHAVE HAIR PRODUCT: “Right now, AG Seaspray.” BEAUTY MUSTHAVE: Sunscreen. “I just bought Sun Butter from a local company called Cure Soaps and I love it.”

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Celine bag. “I’d rather spend money on travel. I’ll settle for some Olive suede booties.” FAVOURITE PAIR OF SHOES: Booties. I love Rag & Bone boots. Tom’s Shoes makes some great comfortable boots at a good price point. FAVOURITE DAYBAG: “Something large enough to fit my Mac. I like to change up my bag depending on what I’m doing.” FAVOURITE JEWELLERY PIECE OR DESIGNER: “A ring my mother passed down to me. I have inherited some great pieces from her. I think they are mostly from the 70’s.” FASHION OBSESSION: “I’m loving ruffles and the off-shoulder trend right now, as well as the cropped flare and released or frayed denim hem.” ACCESSORY YOU SPEND THE MOST MONEY ON: Eyewear and purses.


flying fish

...cooking, living & giving

STYLE INSPIRATIONS STYLE ICON: Jessica Alba FAVOURITE ARTIST: Donna Giraud. “She has a studio in Vancouver.” PIECE OF ART: “A print I picked up in Spain.” FAVOURITE FASHION DESIGNER: “For couture, Valentino. I love the Rockstud collection that they continue to run with. I also like Victoria Beckham. Never thought I’d say that.” 

furniture, ask us!

“I’m usually reading the news online or surfing blogs.”

CANADIAN

DO YOU READ ONLINE FOR STYLE: Pinterest and LIKEtoKNOW.it. FAVE PRINT MAGAZINE: House & Home, Dwell. FAVE STYLE BLOG: Damsel in Dior, Sincerely Jules, bloglovin.com COFFEE TABLE BOOK: An old Readers Digest Atlas. I love maps. LAST GREAT READ:

Custom made

READING MATERIAL WHAT

o m ai own an nt N dow

I

MET TASHA AND HER BULLDOG, Nelson, on a hot summer day at the Haute Wheels Mobile Boutique where she greeted me with a tray of iced lattes to chat about life, style and her latest venture — a mobile boutique. “Haute Wheels launched in June 2017 and it has totally taken off,” said Tasha, who is also the owner of Sartorial Boutique. “It’s a different way of buying and I’m really enjoying it: different lines, styles and a new challenge. Right now I am buying for Spring 2018 for Sartorial, and buying in-season for the truck, which is more frequent.” Describing the style of Sartorial Boutique, Tasha said, “A lot of the clients describe the clothes in Sartorial as ‘casual made elegant.’” Sporting a crisp blue denim jacket, white denim shorts, and a loose floral top, Tasha said that for her own personal style, it’s important for her to stay true to her personality. “I definitely think that less is more. I like more classic pieces — clothing that is lasting and of good quality. I am a lazy dresser, so my go-to pieces are jeans, sweaters and boots. In the summertime I keep it casual all around.” Now, 10 years since she opened Sartorial Boutique, Tasha feels that the fundamental piece in her work — that which energizes her the most — is the relationships she’s made with clients over the years. She also said the best business lesson she’s learned is to not to “overthink” it: “Retail is a cycle of peaks and valleys, so I’ve learned not to second guess myself.” She added, “The great thing about fashion right now is that anything goes. I love the sneaker trend right now and frayed jeans with a released hem.” Asked what’s coming up this autumn, she said, “I am really excited for fall. It’s all about knits, ponchos, sweaters, sweaters and more sweaters.”

flyingfishnanaimo.com • flyingfishterrace.com 17


inspiredCHEF

LIAM CALLANAN, EXECUTIVE CHEF MINNOZ RESTAURANT, COAST BASTION HOTEL, NANAIMO TEXT BY SUSAN LUNDY PHOTOS BY DON DENTON


Chicken Avocado Salad.

QUICK FACTS:

• Born and raised in County Tipperary, Ireland. • Completed his apprenticeship at Cashel Palace Hotel in Ireland. “I continued to enhance my skills in Geneva, Switzerland, Rotterdam, Holland and various places in Canada, such as Montreal, Calgary, Vancouver, Prince George and Vancouver Island.” • Been with Coast Hotels for 38 years, including 16 years as executive chef at the Coast Bastion Hotel. • Prior to that, worked as executive chef at the Coast Discovery Inn, Campbell River. “I started my career with Coast Hotels in Prince George at the Coast Inn of the North.”

WHAT ARE YOU BEST KNOWN FOR IN THE KITCHEN? Having been a chef for many years, I’ve been taught numerous things and I like to offer this knowledge to anyone interested in learning. I’m also not afraid to jump on the line and help the team out as times can become very busy in the kitchen.

ANYTHING ELSE WE SHOULD KNOW? The Coast Bastion is a full service hotel and we not only serve our guests in Minnoz Restaurant and Lounge, but we offer catering and banquet services both on and off site.

WHAT ARE THE MOST IMPORTANT INGREDIENTS IN YOUR PANTRY?

CAN YOU SHARE AN EASY, SEASONAL RECIPE FOR A QUICK BITE THIS FALL?

Extra-virgin olive oil, kosher salt and cracked black pepper, garlic, fresh tomatoes and lemons, shallots, a variety of vinegars, Dijon mustard, veal stock and butter.

WHAT’S YOUR FAVOURITE DISH TO COOK ON A WARM, SUMMER OR FALL DAY? I enjoy fresh barbecued sockeye salmon with a variety of grilled vegetables.

WHAT’S YOUR GO-TO ITEM WHEN SAMPLING OTHER CHEFS’ FARE? When I go out, I like to try different ethnic cuisine.

HOBBIES? I have three grandchildren (Jamieson, Makayla and Michelle) who all keep me very busy. I love the outdoors and can be found biking, walking or kayaking. I love sharing each day with my wife, Josephien — we celebrated our 41st wedding anniversary this past July.

Chicken Avocado Salad I 6-oz seasoned chicken breast 2.5 oz spinach leaves half an avocado 1.5 oz walnuts half oz grated granny smith apple half oz pickled cucumber strings 4 endive leaves 6 grape tomatoes pea shoots 2 oz Gorgonzola dressing Grill chicken breast. Place spinach in a salad bowl. Arrange chicken and avocado on spinach leaves. Garnish with the endive, apple, cucumber, tomatoes, walnuts and pea shoots. Sprinkle dressing on salad or serve on the side. 19


inspiredPEOPLE

A cut above JEWELLERY MAKER AND BUSINESSWOMAN RITA TAYLOR BY SEAN MCINTYRE PHOTOS BY DON DENTON

Rita Taylor of Marsh & Son Jewellers.


Is your money

“WORKING WITH CLIENTS AND COLLEAGUES TO CREATE LASTING OBJECTS THAT COMMEMORATE MAJOR MILESTONES IS A BLESSING.”

MAKING YOU PROUD?

T

HERE’S A WORLD OF COLOUR, texture and beauty displayed in each of the precious gems carefully displayed on Rita Taylor’s desk at Marsh & Son Jewellers on Norwell Drive next to Nanaimo’s Country Club Centre. Garnets, rubies, jades, sapphires, diamonds and many more continually inspire the Nanaimo-based jewellery designer, helping to make every day at the office a new creative journey. “These offer a richness of saturated colour,” she says, indicating her favourite stone, tourmaline. Just as each jewel is unique, so too are the tastes and expectations of her clients. Some have specific requests, others wonder where to begin. Then there are the sudden visitors with a crisis. Earlier this summer, for example, a young woman called with an emergency request. Her wedding band needed major cosmetic surgery to transform it from horrendous to stupendous, with only a few days to go before the big day. Taylor sat down with the client, everyone took a few deep breaths and considered their options. Hope soon emerged as Taylor crafted a solution by restoring balance and adjusting the contrasting tones in a way that highlights the ring’s inherent beauty. The wedding was saved, but there was never any doubt; Taylor has developed a keen eye for stylishly elegant designs since she started out in the business nearly 40 years ago. She’s come a long way since she bought a partial stake in her first jewellery store during the late 1970s in her hometown of Edmonton. As a 21-year-old who’d just taken out a major loan from her parents, she recalls, she didn’t have the slightest clue about a stone’s cut, colour, clarity or carat weight. “I seriously didn’t know very much about jewellery,” she says. “I was winging it, and I had to learn quickly.” Fortunately, it wasn’t the first time Taylor had to learn a new trade on the fly. A few years earlier, while still in her late teens, Taylor traded a waitress’ apron for a welder’s mask at a workshop just outside of Edmonton. Encouraged by the shop’s foreman, she quickly picked up the finer points of the trade from coworkers over lunch and during breaks. When that job was nearly up, she inquired at a company that specialized in manufacturing oil rigs destined for places worldwide; the boss said she could start work the following day. She recalls burning holes through all the wrong places on a

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IN THE BOOM YEARS AROUND CHRISTMAS, SHE’D OPEN AT 7 AM AND HAVE $2,000 IN THE CASH BEFORE MOST SHOPS OPENED THEIR DOORS.

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“ Let’s Be Perfectly Frank… Style Is Everything”

174 Corfield Street, Parksville 250-248-3781 closetoyou.ca Open 7 days a week 22 IWS-BoulevardAd-170203.indd 2

2017-02-03 4:45 PM


piece of quarter-inch tubing before a colleague stepped in to get her on track. “He covered for me for a few days, then I was on my way. You couldn’t do that today, you wouldn’t make it past the front door without a ticket,” she says. “I’ve just been at the right place at the right time, and I’ve taken advantage of some opportunities.” Taylor planned to use earnings from her welding work to pay tuition for an engineering program at the Northern Alberta Institute of Technology. Her dream to become a petrochemical engineer, however, proved short-lived as Taylor developed chemical allergies, which gave her terrible headaches. That’s when her sister and brother-in-law offered her a stake in their new jewellery shop. Taylor agreed … and then she started to freak out. “I calculated how long it would take to pay back the debt I owed my parents if things didn’t work out,” she says. But she needn’t worry too long because Taylor’s ability to learn fast and adapt helped her start another store within five years. “I started making things that people wanted, and then referrals started coming in,” she said. The store’s original location in Edmonton’s corporate downtown core didn’t hurt either as Taylor had 30 floors of energy and communications sector executives working directly above her. In the boom years around Christmas, she’d open at 7 am and have $2,000 in the cash before most shops opened their doors. “The store did really well from the get-go,” she says. But it wasn’t the money that kept her going. The people Taylor met in those early years and subsequently in Nanaimo, where she opened a store at the Woodgrove Mall in 1991, kept her engaged in the business and excited to go to work. Whatever the scenario may be, jewellery is used to mark celebratory events such as graduations, weddings, births and anniversaries. Working with clients and colleagues to create lasting objects that commemorate major milestones is a blessing, Taylor says. “At the end of the day, it’s the people,” she says. “I’ve always said that I am in the people business before the jewellery business. You’ve got to love people to be in this business, and I do. My customers trust me to create something that they would be proud to present to their loved ones and that’s very rewarding. I also enjoy the challenge of managing a business.” That love of people, combined with hearing the stories and bonding with clients, encouraged her to give back to her community on Vancouver Island. Taylor is a founding member of Manna Homeless Society, incorporated in 2011. The non-profit society assists approximately 200 homeless and impoverished people in the Oceanside region, covering Nanoose Bay to Little Qualicum Bay, every week. Volunteers supply people in need with food, transportation, laundry vouchers, hygienic supplies, clothing, rain gear and basic medical services. Taylor works on the administrative side. As is the case with everything else she’s put her mind to, the charity has thrived and continues to expand, reaching more people every year, adding yet another chapter in Taylor’s exciting and unpredictable life journey.

Fresh Fall Fashion arriving daily…

Sizes 0 - 18 xS - xxl

Copyright © 2015 Joseph Ribkoff Inc. All rights reserved. Any reproduction and/or use of the Joseph Ribkoff logo for commercial or promotional purposes is forbidden without the written authorization of Joseph Ribkoff Inc.

Shades Ladies Clothing

103-80 Station Street, Duncan 250-746-0001

3392 Norwell Drive, Nanaimo 250 585 1648 23


“WE HAVE GOLDFISH, FROGS AND MANY BIRDS THAT ACCESS THE POND EVERY DAY. IT IS YET ANOTHER TRANQUIL SETTING ON OUR PROPERTY.”

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HOT PROPERTIES

LUXURY & LIGHT AMENITY-RICH HOME OFFERS THE BEST IN INDOOR AND OUTDOOR LIVING TEXT BY DARCY NYBO PHOTOS BY DON DENTON

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“IT WAS IMPORTANT IT PROVIDE PLACES TO UNWIND AND RECHARGE; IT WAS ALSO IMPORTANT TO CAPTURE THE OCEAN VIEWS.”

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QUICK FACTS

# Bedrooms: 3 # Bathrooms: 2 full – plus 1 powder room # Patios: 5 Sq. Footage: 6,000 square feet, including garage Amenities: swimming pool, hot tub, outdoor kitchen, outdoor bar, pond with fountain, outdoor garden

M

URRAY BRIGGS OF DOGWOOD Mountain

Homes had his work cut out for him when he signed on to build this Vancouver Island dream home. His clients wanted a home focused on relaxation, a place where family and friends could come and enjoy the magnificent views this property offers. “We wanted a home where we could have a lot of people over and not be overcrowded,” said the homeowner, who asked to remain anonymous. The first step was having a great team, which included CA Design from Qualicum Beach’s John Larson, who designed the house, and his brother Jeremy Larson, who also worked on the exterior and interior design. “The team at CA Design are professionals with great ideas, yet approachable and so amazing to work with,” said the homeowner. With construction beginning December 2015, the challenge was to work in the muddy soil and create a solid base for the house and the outdoor living areas. “We didn’t complete the home until March of 2017,” said

Murray. “It felt like the longest winter ever! The soil was either wet mud or hard clay. We had to bring in a lot of gravel and fill to make the area suitable.” As this home is on a working farm, it was important it provide places to unwind and recharge; it was also important to capture the ocean views. Entering the front door, the eyes are drawn to a wine cellar with an up-lit stone wall. Directly ahead sits a beautiful floating wall, outfitted in custom millwork, which is essentially the back of the dining room cabinets. Step past the wall and a welcoming great room with stunning views emerges. Down the hall is the master suite, where a comfy-looking bed faces a wall of windows with a million-dollar view of a bay. Flick the wall switch and the view disappears as the blinds slowly emerge from the ceiling to shut out the light. A walk-in closet, located behind the sleeping area, has large, transom-type windows. The sleeping area is separated from the spa-like en suite with a peek-a-boo partition that has a double, glass-walled propane fireplace. The “his and her” vanity are under-lit and the shower was designed so it doesn’t have any glass to clean. “There’s no transition into the showers,” Murray said. “And all the showers come complete with Schluter drains.” The shower area also has a heated marble bench, windows that let in natural light, heated floors and a soaker tub with a spectacular view of the ocean. Head out the double doors and you’re back in the great room. which takes the open living concept to a whole new level. It is so well designed that the baby grand piano in the corner by the windows appears to take up no space at all.

Victoria 3501 Saanich Road · Nanaimo 3200 North Island Hwy · Courtenay 2937 Kilpatrick Ave · la-z-boyvi.com 27


Art in the great room, kitchen and en suite is by Vancouver artist Donna Giraud. The pieces beautifully echo the hues from the cabinetry, floors and other interior design choices. They are serene and deliberately selected by the homeowner and artist. The house features approximately 150 lineal feet of doubleglazed windows, and many of them run floor-to-ceiling to give the feeling of being in the great outdoors. “This is my favourite room,” said the homeowner as she looked around the great room. “It’s bright and has amazing views. We have the option of opening the doors on both sides of this room so it is never hot in here during the summer months as we get a great breeze off the ocean.” On days it does get chilly, there’s the wood-burning Rumford fireplace, with a concrete hearth and metal base for wood storage. “The front of the fireplace has three pieces of Bianco marble, each weighing about 600 pounds,” said Murray, adding, “We hired a geotechnical engineer to make sure this place was solid. It’s built to a commercial building’s seismic standard.” The house may be built to commercial standards, but the interior is anything but commercial. “We used quartz for the countertops and for the 11-by-fivefoot island,” explained the homeowner, noting that it easily allows six people to sit and visit while dinner is being prepared. A large, live edge dining table also runs the expanse of the room. Originally, the homeowners wanted to make a table from the wood on the property; however, the trees’ pitch content was too high. This table from Muse & Merchant is made from trees that are quick growing and a renewable resource — an important consideration for the homeowners.

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The dining room chandelier from Restoration Hardware reflects light into the mirrors in the bar area and melds nicely with the Mclaren Lighting bocce ball fixture above the piano. There is much to see in this gorgeous home, including rift oak cabinets with undermount strip lights, a butler’s pantry with slide-out drawers and a stunning, five-by-nine-foot custom barn door that separates the pantry from the main hallway. While much of the wood used on accent walls came from trees on the property, the wall in the butler’s pantry is reclaimed oak from a building in New York. Wenner Group was instrumental in making the lighting, home automation, security and sound system, which can create an upbeat party atmosphere or set the mood for a relaxing evening. And it’s all at the press of a button. The exterior lights turn on at dusk; light sensors ensure the outside of the house is well lit and safe for anyone taking an evening stroll. In addition, outdoor ceiling heaters allow the homeowners to enjoy the outside living space, regardless of the temperature. When the homeowners enter the home, their television rises out of a cabinet; technology made possible by NEXUS in Arizona.


Quality that will “Wenner is a group of professionals that worked closely with us to understand our needs and create an amazing living atmosphere day or night. We are so happy they were part of our team because their care shows in our finished property,” said the homeowner. Outside includes several spaces for entertaining and relaxing. The front patio, created from porcelain tile on pedestals, flows seamlessly into the pool patio, featuring a 40-by-18-foot pool and integrated hot tub. An outdoor bar area includes sink, wine fridge, icemaker and TV. The pool has an automated solar cover that opens and closes with the press of a button. Just beyond the fenced-in pool sits a pond — the idea of landscape architect Victoria Drakeford. “When this idea was first presented, both my husband and I had envisioned a circular driveway with a grassy play area. However, once we saw the drawings, we began to see how amazing this would be — and now it is one of our favourite areas. We have goldfish, frogs and many birds that access the pond every day. It is yet another tranquil setting on our property.” Shibusa Ponds from Victoria took on the construction, which

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was created in part with stone we took off the property,” explained Murray. “We drilled the rocks on-site for the bubbler rocks, which came from the homeowners’ daughter and son-in-law’s property.” On the opposite side of the house, just outside the kitchen and dining area, is an outdoor living space, and around the corner, an outdoor kitchen. The landscaping is impressive with large boulders edging pathways and creating stairs to lower levels. “We dug up over 100 tons of sandstone and repurposed it throughout the property for steps, pond, walls and borders,” Murray said. “The exterior walls have stone that is a combination of 80 per cent sandstone and 20 per cent bluestone. The rest of the exterior is clear, western, red cedar siding and soffits, as well as some acrylic stucco.” “Our great team of Dogwood Mountain Homes, CA Design, Victoria Drakeford and Shibusa (just to name a few) made it possible to create this wonderful home,” said the homeowner. “We are so grateful to the people who worked here in the snow, rain and sleet — day by day getting us one step closer to our dream.” The homeowners’ wish for a light, bright, open abode for relaxing and entertaining, and a place for their children and future generations to call home, has been certainly been achieved.

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Concrete: Bedrock Redi-Mix Ltd., Harbour City Concrete Works Siding: Slegg Building Materials Ltd. Stucco: Mid Island Stucco & Lathing Ltd. Paint: Aebig Painting Ltd. Windows, exterior doors: Complete Windows Doors: McGregor & Thompson Hardware, New Format Studio Inc. Roofing: G & G Roofing, Westwood Metals Chimney Caps: Unlimited Fabrication Trusses: Atlas Engineered Products Beams: Structurlam Products Ltd. Timber: Brady’s Powder Coating Stonework: Glenn Houle Custom Masonry Soffits: Canadian Bavarian Millwork Flashing: Westwood Metals Ltd. Swimming Pool: Nautilus Pool Service Inc. Insulation: Insulpro Insulation Inc. Drywall: Wespro Drywall Countertops: Colonial Countertops Marble Walk-in Closet: Matrix Marble & Stone Tile: Select Tile & Stone Cabinets, Wine Room Ceiling: Island Architectural Millwork Ltd. Mirrors, Wine Room Glass Wall: Coast Glass Flooring: Nova Wood Floors Carpet: United Floors Plumbing: Waywest Mechanical Ltd. Electrical: Wenner Group Heating/Ventilation: Waywest HVAC & Refrigeration Inc. Fireplace: Pioneer Fireplace, Liquid Stone Studios, Matrix Marble & Stone


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TALKING WITH TESS

KEYS TO SUCCESS ACCOUNTANT DAN LITTLE WALKS THE TALK AT GRANT THORNTON LLP BY TESS VAN STRAATEN PHOTOS BY DON DENTON

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F

OR DAN LITTLE, FINDING HIS PASSION came in an unlikely way. The managing partner of Grant Thornton LLP on Vancouver Island had planned to become a lawyer when fate intervened. “I was in my last year of the business program at the University of Victoria waiting to get into law school when someone told me accounting firms will hire you to work while you’re going to school and I said, ‘Are you kidding? That’s great!’” Little recounts. “It was the mid 1980s and jobs were hard to find, so I jumped at it!” It was supposed to be a temporary job and Little says he never thought it would become his career — let alone his life’s work.

“SOMETIMES IT CAN TAKE MANY ROADS AND TWISTS AND TURNS BUT YOU HAVE TO UNDERSTAND WHAT THE GOAL IS AND HOW TO GET THERE.” “Seeing the interaction with the clients made me understand accounting isn’t just about adding up a bunch of numbers and preparing tax returns,” says Little, who’s been a chartered professional accountant since 1987. “It’s about solving business problems and helping clients move from A to B to be successful. It’s looking forward and saying, where do you want to go and what do you want to do and how can I help you get there?” Little has been helping clients succeed for three decades now and incredibly, he’s been at the same firm all of that time. The 54-year-old, who grew up in Victoria and graduated from Mount Douglas High School, started out in an articling position with Hayes Debeck & Stewart in the Cowichan Valley before eventually taking over as managing partner. When the firm merged with Grant Thornton in 2016, Little — who’s based out of the Duncan office but spends time in 37


Dan Little at his waterfront home in Mill Bay.

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the Nanaimo and Victoria offices as well — continued on as managing partner. “I get to work for a whole bunch of companies all the time and that’s the interesting part,” says Little. “You get to experience so many types of businesses and understand in detail how they work, what makes a high-performing business, and what mistakes people make along the way.” While every business is different, Little says, the most common mistake entrepreneurs and even big companies make is not planning properly. “Clarity is everything and you really need to understand what you want to do, where you want to go and how you will get there,” Little advises. “Sometimes it can take many roads and twists and turns but you have to understand what the goal is and how to get there.” Little says the most important business lesson he’s learned is to never make assumptions. “Always check that you truly understand the problem you are trying to solve,” says Little. “Listen to your instincts, particularly if they are telling you something is not right.” For Little, who’s been married to his wife, Christine, since graduating from UVic, choosing to live and work in the Cowichan Valley where Christine is from has had a huge impact

on his career. “Working in a smaller community like the Cowichan Valley was the best thing I could ever have done for my career,” says Little. “It provided opportunities for me that allowed me to progress professionally much faster than I would have in a larger city. The progression is much steeper than being in a larger centre like Vancouver where you have a lot of people in the way.” Little is now paying it forward by training new accounting students and sharing his knowledge and passion. The father of two is also an active member of the local community, volunteering his time and talents for the organizations like the Duncan Cowichan Chamber of Commerce and the Community Futures Organization. “To be a leader in your community, you need to be active in your community,” Little says. “Work and community are integrated and it’s important to recognize that.” As for all the accounting jokes, the affable Little says he takes them in stride. “They come with the territory,” laughs Little. “But as a partner and mentor of mine used to say, ‘accounting is only boring when it is done right’ and if accounting is perceived as boring, I like that kind of accounting. And I think my clients do, too.”

“IT’S ABOUT SOLVING BUSINESS PROBLEMS AND HELPING CLIENTS MOVE FROM A TO B TO BE SUCCESSFUL.”

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SHOP AROUND

SIGHTS, SCENTS AND FLAVOURS OF NANAIMO’S OLD CITY QUARTER TEXT BY ANGELA COWAN PHOTOS BY DON DENTON

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W

ITH ITS COBBLED WALKWAYS, striped awnings, vibrant window displays and sheer eclectic nature, Nanaimo’s Old City Quarter has always been one of my favourite places. Nestled on a sharp incline between Fitzwilliam and Wentworth streets, it’s home to dozens of owner-operated shops and restaurants, as well as more than 70 services running the gamut from law offices to tattoo artists to mobile device repair. Some of the buildings are more than a century old, and between the old stone and the spreading maple trees, it’s always felt a little like stepping into a different world. Growing up in the north end of the city, it was always a treat to make the trip into downtown and wander through the little shops, never knowing what I might find. Now, as autumn creeps in with its golden hues and hints of crisp air to come, the Quarter is a perfect place to spend a September morning. Though it’s been quite a few years since I’ve done the back to school rush — don’t ask how many! — I always get a little thrill at the prospect of getting a few new treats for myself. And with a knitting addiction that’s only grown stronger over the last decade, it’s inevitable that one of my first stops is at the yarn shop in the Quarter’s Heritage Mews. “The sign should say ‘Mad About Ewe Fine Yarns and Therapy,’” laughs Darlene Rogers, an employee who joined the shop’s fibre family a year ago. “People come in and just hang out. We all sit at the table and talk and knit.” Cozy is the operative word here. The walls are covered in cubbyholes reaching up to the ceiling, housing silks, mohair, bamboo and even possum skeins. Just the thing to add to my ever-growing basket of yarns at home. For those interested in

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learning more techniques and skills, the shop hosts drop-in and scheduled knitting classes, and Rogers teaches classes in weaving and spinning in the fall and winter. Right next door is Lobelia’s Lair, another longtime favourite spot. A treasure trove of new age and metaphysical goodies, it’s been around for 16 years, and is one of the best places to find quality beeswax candles. Incense drifts out to meet me as I duck under a string of prayer flags and pop inside to browse. As well as other mediums, instore practitioners offer tarot and Turkish coffee readings either by drop-in or appointment. I’m tempted, but I’ll keep my future a surprise for the time being. Wandering down towards Wesley Street, there are a handful of eateries along the way. La Stella Trattoria serves Italian fare, including pizza from Nanaimo’s first imported wood-fired oven. Bistro Taiyo is open for lunch and dinner, offering exquisite Japanese cuisine. The sushi and bento boxes here are “superb,” remarks a passerby. Real Food has “fast food that’s good for you,” says owner Tracy Collis. It’s known for its Creamy Oh So Dreamy tomato soup, she tells me. Just the thing to warm up on a cool, fall day. And Sweet Somethings confectionery has “something”

for everyone, including homemade waffle cones and the worldfamous Nanaimo Bar. In the upper half of the Quarter, down a glass-covered walkway, the tantalizing smell of freshly baked waffles snares more than a few people, but I’m heading for an old stand-by: Bocca. This café has been here for as long as I can remember, and is as funky as ever. Local art adorns the spot, both on the walls and beneath the glass tops on the tables from Bocca’s youngest patrons. Meyer Lemon Tea in hand, I sit outside amidst sparrows hopping from table to table and watch the shoppers. Crispin Shoes has an impressive display of adorable boots while Charlie’s Closet has dozens of unique consignment finds. Heading out to the Fitzwilliam border of the Quarter, there’s a line of shops going down the hill. There’s boutique fashion at Damsel’s, outfits (and some super fun toys) for your little ones at Pumpkin Pie Children’s Clothes and Shoes and entertainment galore at the Board Game House. A Wee Cupcakery is a perennial favourite no matter the season, and it offers both vegan and gluten-free sweets. And at the bottom corner, the newest addition to the block: Bella by Brianna. I am immediately charmed by this high-end consignment

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shop, both by the enviable and fabulous collection of feathered and beribboned hats, and the handsome Mountain Bernese that greets me at the door. “He’s still a puppy,” says owner Brianne Wilson with a smile as she ruffles his fur. “Princeton” lies down on the cool floor and watches as people drift in and out of the store. Wilson has only been open for six months, but she’s found the Old City Quarter a welcoming and fun spot, and her inventory certainly brings people in. There are pieces by Frank Lyman and Joseph Ribkoff. A particularly pretty Coach purse beckons to me from the window display. Fantastic shoes are everywhere. This feels like the place to find my September notquite-back-to-school treat. It could take a full day to explore all the shops and sights in the Old City Quarter, but though I’ve only visited a handful, the rumbling in my belly is telling me to find my way back to some of those delectable smells. It’s lunchtime!

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FOOD & DRINK

Hail, Caesar! THIS FLAVOURFUL, VERSATILE DRINK IS A PERFECTLY SEASONED SIPPER BY JANE ZATYLNY PHOTOS BY LIA CROWE AND DON DENTON


Clockwise from top left: seasoned rim at Northern Quarter; owner Jeff Downie with a Caesar at Old Firehouse Wine & Cocktail Bar; Caesar at Ferris’ Upstairs Seafood and Oyster Bar; Caesar cocktail at The Villa Eyrie Resort’s The Summit Restaurant; Caesar at SÜLT Pierogi Bar; detail of Caesar cocktail at Old Firehouse. 46


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CY, SPICY, ROBUST and refreshing … the Bloody

Caesar is as comfortable on date night as it is at a backyard barbecue. Its satisfying tomato base makes it a great choice from the beverage cart on a transatlantic flight, since its crunchy garnishes help stave off hunger pangs. It’s also the ultimate hangover cure. “I think a lot of people choose it for that reason,” says Jeff Downie, owner of Duncan’s Old Firehouse Wine & Cocktail Bar. “It’s just a very pleasant cocktail, and there’s a lot you can do with the recipe.”

SPICY PICKLED BEANS GARNISH THIS CLASSIC CAESAR; CHOOSE PICKLED ONIONS AND OLIVES FOR A BIT MORE SUSTENANCE, OR TRY A REFRESHING GIN CAESAR. Considering all the flavour and versatility of the Caesar, it’s no surprise that Canadians consume 350 million of them annually, according to the makers of Mott’s Clamato. Invented in 1969 by Walter Chell, a barman in Calgary, Alberta, the Caesar may, in fact, be more Canadian than poutine or even maple syrup. And, with the exception of some border cities, it’s impossible to find a Caesar outside of Canada. “I was at a food event in Chicago recently, and no one had heard of them,” says Jim Walmsley, owner of Victoria’s Jam Café. Here in Canada, we even have a National Caesar Day. (In case you didn’t know, it’s held each year on the Thursday before the May long weekend.) The drink’s popularity is tied to its simplicity. Caesars are easy to make, even for amateur mixologists. For the classic version, rim one highball glass with celery salt, add a scoop of ice and season to taste with Tabasco, Worchestershire and a few grinds of fresh salt and pepper. Add one to two ounces of vodka, eight ounces of clamato juice and garnish with lime and a crunchy stalk of celery. Easy!

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Nearly 50 years after its introduction, the Caesar continues to evolve. On a tasting tour of five local eateries, I discovered some tantalizing twists on the Caesar’s classic elements. At some local eateries, bartenders are using creative garnishes to make the Caesar a signature experience. “I like to give my Caesars a ‘nose,’” said Ryan Broekhuizen, general manager of SüLT Pierogi Bar, as he added a large bunch of Thai basil to my cocktail. “That way, you’re already enjoying the drink before you even take a sip.” Ali El-Khalafawi, restaurant manager for The Summit Restaurant at The Villa Eyrie Resort, says he is an avid Caesar fan, but calls himself “more of a purist” when it comes to their ingredients. “I think the whole garnish thing has gotten a little out of control,” he says. “They sure are a novelty, and everyone always ‘ooohs and aaaahs’ when a top-heavy Caesar wobbles through the room with every appetizer known to man laden on its rim.” Classic or custom, here’s a look at some of the Caesars you’ll find in Victoria and the mid-island. • Slip into the Old Firehouse Wine & Cocktail Bar on the edge of Duncan’s Market Square for a brunch or Happy Hour favourite: the Caesar. Owner and mixologist Jeff Downie serves up classic Caesars, with celery salt rim, one and a half ounces of premium vodka and Mott’s Clamato juice, spiced to his customers’ tastes with Tabasco and Worshestershire, lime juice, salt and pepper. Two house-brined green beans stand in for the celery, adding a nice pickled flavour to this tall, cool cocktail. Downie also muddles capers and rock salt then shakes it all

Ali El-Khalifawa and a Caesar at The Villa Eyrie Resort’s The Summit Restaurant.

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together with vodka, lime juice and Clamato juice for a different twist to the recipe. • A restaurant that specializes in pierogies may seem like an odd place to find one of the best SKYY vodka Caesars you’ll ever taste. But that’s exactly what you’ll find at SüLT Pierogi Bar. From its celery salt, garlic powder and chili flake rim to its housemade clamato juice and 12-spice-blend seasoning, this is a craft Caesar like no other. Its complex, ginger/lemon forward flavours are enhanced with a garnish of fragrant, fresh-plucked Thai basil, chewy, homemade beef jerky and house-pickled vegetables. The pièce de résistance sits on a skewer on top of the drink — a warm, cheesy garlic pierogi, deep-fried to golden perfection. • At The Summit Restaurant at The Villa Eyrie, you can enjoy your Caesar at 1,880 feet above sea level, at the top of Vancouver Island’s Malahat Summit. Along with that stupendous view, the restaurant serves a spicy Caesar (or to taste) with a celery salt rim, four dashes of Tabasco and 5 dashes of Worcestershire sauce, juice of a half a lime, Mott’s Clamato juice, pepper and dehydrated citrus zest. Spicy pickled beans garnish this classic Caesar; choose pickled onions and olives for a bit more sustenance, or try a refreshing gin Caesar. • Ferris’ Upstairs Oyster and Seafood Bar’s Seafood Caesar is prepared in a tall, slim glass rimmed with a blend of celery salt and rich red smoky paprika. The cocktail mixes classic seasonings of Tabasco and Worchestershire with Sobieski vodka and Mott’s Clamato juice. Garnished with a single raw oyster that’s been dabbed with fresh

horseradish and hot sauce, a chilled prawn, a spicy pickled bean and a piparras chili pepper, the sea-scented Caesar has a smooth, sophisticated flavour that complements this elegant dining establishment. • Jam Café complicates matters — deliciously — offering diners a choice of two sensational Caesars. The Classic Jam Caesar is rimmed with a coarse steak seasoning blend, augmented with a Chinese five-spice blend, then topped up with Stoli vodka, an in-house pickle juice blended with Mott’s Clamato juice and horseradish. The cocktail’s popularity at brunch is no doubt due to its creative garnish — a single piece of thick, sweet, house-cured bacon. Two spears of pickled asparagus and a lime add to the garnish, rounding out this sweet, briny and spicy drink. Sweeter still is the Bourbonator Classic Caesar, which swaps out vodka for Bullet bourbon, and adds some of Jam’s own apple barbecue sauce. Different? Yes — but delightfully so. The Bourbonator’s less subtle flavours leave a lasting impression.

INFO • Mottsclamato.ca Recipes, product information and lore from the original clamato juice producer. • Caesars: The Essential Guide to Your Favourite Cocktail by Clint Pattemore (Random House, 2014). The author and Mott’s mixologist offers more recipes and variations. • Waltercaesar.com: FAQs, where to buy information and more from the purveyors of the first all-natural craft Caesar mix.

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FASHION

On Izabel: “Tocca” wool blend, poncho sweater ($179) by Part Two, wine twill “Karlina” pants ($138) by Mavi, and square gemstone earrings ($30) by Canvas, all from Sartorial Boutique; “Anney” boots ($135) by Steve Madden and grey, beaded bracelet ($45) from Quintessential. On Michael: “Coastal” cable-knit sweater ($248) and flannel shirt ($158) by Tommy Bahama, 541 athletic fit denim pants ($90) by Levi’s, and “Washington North” octagonal wooden watch ($429) by Tense, all from NYLA Fresh Thread; brown boots ($220) by Blundstone from Cardino Shoes.


FALL IN LOVE

Stroll hand-in-hand on an irresistible beach getaway to Tigh-Na-Mara resort. Mixing this season’s cozy knits, romantic lace and relaxed denim with rustic cabins, expansive beach and tranquil views creates the perfect combination to connect with the one you love. BY KATHERINE SUNA PHOTOS BY LIA CROWE

On Izabel: Canadian-made, white blouse ($120) by Lisette from KC’S Boutique; “Carter” Girlfriend jeans ($99) by JAG, layered necklace ($38) and square gemstone earrings ($28) by Canvas, all from Shades Ladies Boutique; chain tassel gold bangle ($15) from Quintessential. On Michael: “Jimmy” denim jeans ($225) by Fidelity, semi slim fit dress shirt ($115) by DIFFER, and leather belt ($65) by Bench Craft, all from Outlooks Menswear Duncan Ltd. 51


On Izabel: Sleeveless mustard top ($49) by ICHI, seaside voyager wrap sweater ($64.95) by Billabong, layered chain and stone necklace ($49), jeggings ($75) by HUE, gold stone bangle ($32) by Canvas, and solid gold bangle ($15), all from Quintessential. On Michael: Flannel shirt ($158) by Tommy Bahama, “Torino” narrow slim fit jeans ($230) by Fidelity, and “Washington North” octagonal wooden watch ($429) by Tense, all from NYLA Fresh Thread. 52


On Izabel: Reversible plaid shirt ($99) by FDJ, Sheridan skinny jeans ($99) by JAG, and three tier drop earrings ($18) all from KC’s Boutique; wicker basket ($46) from Shades Ladies Boutique. On Michael: “Monterey” authentic straight denim pants in rum ($168) by Tommy Bahama, and hooded zip-up sweater ($250) by Michael Kors, all from NYLA Fresh Thread.

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On Izabel: Forest green turtle neck sweater ($89) by TRIBAL and square gemstone earrings ($28) by Canvas from Shades Ladies Boutique; Uncharted Waters bathing suit bottom ($64) from Lululemon; Belfield gold sandals ($140) by Bos & Co. from Quintessential. On Michael: Oxford grey tee ($65) by Alternative Apparel from NYLA Fresh Thread; burgundy pants from Germany ($225) by Brax from Outlooks Menswear Duncan Ltd.; “Pala” canvas sneakers ($89.99) by Tommy Hilfiger from Hudson’s Bay.


On Izabel: “Chloe” lace maxi dress with built-in shorts ($135) by Honey Punch from States of Summer; layered chain and stone necklace ($49), and chain tassel gold bangle ($15), both from Quintessential; three tier drop earrings ($18) from KC’s Boutique. On Michael: Navy blue, wool sport coat ($498) by Strellson, semi slim fit dress shirt ($115) by DIFFER, and leather belt ($65) by Bench Craft, all from Outlooks Menswear Duncan Ltd.

CREDITS: Makup and Hair: Lea Smith Models: Michael Timmermans, represented by Coultish Management, and Izabel Kazenbroot-Guppy Production Assistant: Djuna Nagasaki Photographed on location at Tigh-Na-Mara Seaside Spa Resort and Conference Centre in Parksville. A huge thank you to the staff there for hosting our fashion team.

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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

TORTILLAS

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 sun-drenched 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 summertime 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. 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 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 plastic-lined 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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A SELECTION OF AT LEAST THREE TACO FILLINGS, TWO OR THREE SALSAS AND ALL OF THE CONDIMENTS WILL FEEL LIKE A FEAST OF SUMMERTIME ABUNDANCE.

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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 half-cup 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.

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-bemissed 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! 69


TRAVEL FAR

HIGH in SIN CITY LAS VEGAS ON THE HIGH ROLLER BY HANS TAMMEMAGI

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I

’M ON A HIGH! My first ride on the High Roller, the largest Ferris wheel in the world, has my pulse racing. We rise upward as the desert sunset bathes the legendary Sin City and the mountain peaks to the west in hues of orange, bronze, and blue. As we near the top, the fountain show in front of the Bellagio far below us, lights up. The view of Las Vegas is breathtaking. Earlier today, I faced a difficult choice. To start my three-day visit I had to choose from the many epic attractions that make Vegas famous. I was drawn by the Paris Las Vegas hotel and its replica of the Eiffel Tower. I wanted to visit the Mirage Las Vegas hotel and feel the heat of the volcano that erupts every evening. I’d also heard magical things about Siegfried & Roy’s Secret Garden and Dolphin Habitat.

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My eyes were agog as we drove past the New York-New York Hotel and Casino, which looks like New York’s skyline, complete with the Brooklyn Bridge and the Statue of Liberty. And I wanted to ride the huge roller coaster that circles in and around it. The Luxor Las Vegas, a hotel shaped like a pyramid with a neighbouring sphinx, drew my inner Egyptian. I was on sensory overload, as Las Vegas is unique. Everything is monumental, grandiose, so over the top! I’m happy with my choice, for the High Roller is the biggest of the big. Measuring 520 feet in diameter, it eclipses both the London Eye and Singapore Flyer and dominates the Las Vegas skyline. For 30 minutes (one revolution) I’m cocooned in one of 28, glass-enclosed, spherical cabins, which are mounted on the wheel’s outer rim. Since this is the Happy Half Hour ride, I order a drink. While pouring, the bartender explains that yoga classes are also very popular. I imagine holding poses like downward dog and warrior while taking in sweeping views of the Las Vegas valley. And think of the resulting Instagram photos! For the more hedonistic types, he explains, the High Roller offers a sky-high chocolate tasting experience. Quality chocolates are paired with red or white wine, while a chocolatier describes how the pieces were created and chats about their aroma, taste and texture.

Of course, the bartender adds, since Vegas is known for its weddings, many couples say, “I do” while riding high over the city. And cabins are frequently rented for private and corporate events. I can only guess at the high jinks that happen in this rarified atmosphere. I like the fact that High Roller is a play on words, meaning both a large wheel and a big spender, the type Vegas loves to attract. It’s also fitting that the High Roller looks like a giant roulette wheel, the perfect symbol for this crazy city that thrives on gambling. Outside the cabin, darkness has fallen, but it only serves to make Vegas even more spectacular. A beam of light from the highest point of the Luxor pyramid shoots high into the night sky. Below, the lights flash around the clock in this city that never sleeps. I can’t wait to sample the nightlife and, especially, to see a show — and Vegas has many, including Mystère by Cirque du Soleil. I also plan to spend time in the ubiquitous casinos — even the airport has numerous slot machines — but mostly I’m excited to do some people watching. Okay, deep down, I secretly dream of hitting the jackpot, so I’ll play a little blackjack and spend a few dollars on the slots. Maybe I’ll get lucky. Below the High Roller, people are happily strolling about the LINQ Promenade — a retail, restaurant and entertainment complex that has the feel of a pedestrian friendly neighbourhood.

IT’S ALSO FITTING THAT THE HIGH ROLLER LOOKS LIKE A GIANT ROULETTE WHEEL, THE PERFECT SYMBOL FOR THIS CRAZY CITY THAT THRIVES ON GAMBLING.

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“THE SKY WAS ABLAZE WITH MULTICOLOURED, CONSTANTLY CHANGING FIREWORKS. IT FELT LIKE WE WERE IN THE MIDDLE OF THE CREATION OF THE UNIVERSE.”

“ Whenever I need new window coverings, I always call Nikki. She finds the perfect solution every time” Sandi Hill, Yellow Point Lodge

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Like many things in Vegas, the LINQ project, of which the High Roller is the towering centerpiece, is massive and expensive, costing about a half-billion dollars. From street level, the High Roller adds a majestic arc of colour to the Vegas skyline thanks to 2,000 LED lights that cast an array of varying hues, transforming the wheel into an enormous jewelled circle. As we approach ground level, I realize I’m famished. I face another difficult choice because Vegas overflows with great eateries and top-notch chefs, ranging from Gordon Ramsay Fish & Chips on the LINQ to haute cuisine. Leaving the High Roller, I ask the bartender for his favourite experience on it. “Without a doubt, it was July 4th,” he answers. “The sky was ablaze with multi-coloured, constantly changing fireworks. It felt like we were in the middle of the creation of the universe.” I quietly vow to return next Independence Day to ride through the amazing pyrotechnics … and perhaps I’ll win a million dollars, too.

nikki@nikkidesigns.ca 250 924 5679 Ladysmith, BC www.nikkidesigns.ca


©2014 artez Photography Corporation

©2014 artez Photography Corporation

©2014 artez Photography Corporation

©2014 artez Photography Corporation

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HEALTH FEATURE

GO to SEED A NUTRITIONAL TREASURE IN THE PUMPKIN PATCH BY PAMELA DURKIN

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“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.

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.

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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

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Dancers: Livona Ellis and Darren Devaney Photo: Michael Slobodian

2017-2018 SEASON

BALLET BC

16+ A ROOM, SOLO ECHO,BILL Saturday, September 23, 2017 at 7:30pm

CIRCUS SQUARED

AN EVENING OF WEST COAST CONTEMPORARY CIRCUS

Sunday, October 15, 2017 at 7:30pm

TANYA TAGAQ

OPENING ACT: WILLIAM PRINCE Wednesday, October 18, 2017 at 7:30pm

COLLECTIF9

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Friday, November 10, 2017 at 7:30pm

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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,

VIEW THE WHOLE SEASON: porttheatre.com/spotlight BUY TICKETS: 250.754.8550 The Port Theatre, 125 Front Street, Nanaimo

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PHOTO MICHAEL BAXTER

Hotel lobby (below) and ocean view from the Prestige Oceanfront Resort in Sooke.

PHOTO MICHAEL BAXTER

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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

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 83


One of many ocean-hugging hikes in Sooke; hallway in the Pacific Penthouse; and rocking chair with view from one of the penthouse terraces.

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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 SHERRY CONLY

A COLLECTION OF ALL THINGS ARTSY COMING UP THIS FALL IN CENTRAL VANCOUVER ISLAND. ENJOY AN ARTS TOUR, LISTEN TO THE WORDS OF LEONARD COHEN, ENJOY THE MUSIC OF GORDON LIGHTFOOT ... AND MORE!

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Art by Eyan Myers is among the works available on a Gabriola lsland art tour.

LOTS TO THANK

GABRIOLA THANKSGIVING STUDIO TOUR OCTOBER 7-9 VARIOUS VENUES

Gabriola Island is home to many talented artisans, and the Gabriola Arts Council showcases this talent each year with the Thanksgiving Studio Tour, featuring glasswork, ceramics, woodwork, leather creations and more. “It’s just a wonderful experience in so many ways. Not only do you get to meet the artists, you get to see the spaces they’re working in, and of course, see their beautiful art and learn about the processes and purchase your own one-of-a kind piece,” says festival manager Alina Cerminara. The tour is very successful, with more artists added each year. “We’re constantly attracting new artists because this island nurtures creativity,” she says. The weekend will begin on October 5 at the Gabriola Arts & Heritage Centre with a “kick-off soirée,” offering the opportunity to wine and dine with the artists. Visitors can come for a day or stay for the weekend at one of a variety of luxurious B&Bs, cottages or inns. “It’s so festive because it’s Thanksgiving weekend. It’s cozy and chilly — just really lovely,” says Cerminara. Artist studios are also open year-round by appointment. 87


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Patricia O’Callaghan in tribute to Leonard Cohen.

TRIBUTE TO THE MATADOR VI SYMPHONY PRESENTS AN EVENING WITH LEONARD COHEN NOVEMBER 18 PORT THEATRE IN NANAIMO The enveloping sound of the Vancouver Island Symphony, the lyrics of Leonard Cohen’s songs and vocals of Patricia O’Callaghan, will create a thrilling evening at the Port Theatre. “Inviting Patricia to our season made perfect sense. Her artistry is world-class, and this will be an honour to actually be on stage with her,” says Pierre Simard, of the VI Symphony.

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O’Callaghan released a Cohen tribute album in 2011, titled MatadoR—the Songs of Leonard Cohen. “I likened him to a Matador because he took risks, went to the edge, and well, he was definitely a lady killer,” says O’Callaghan. “I’ve always thought his songs were so much more than pop songs, that they were in the realm of art song, which is where I began my career.” Expect to hear the very best of Cohen’s songs, including “Everybody Knows, I’m Your Man” and “Hallelujah” at the Port Theatre November 18. porttheatre.com

CUADRO FLAMENCO

A MUSICAL ICON

THE LEGENDARY GORDON LIGHTFOOT OCTOBER 22 PORT THEATRE Legendary singer/songwriter Gordon Lightfoot will perform at the Port Theatre October 22. In the midst of a nine-month North American tour, Lightfoot still loves performing as much as he did in the early days of his career, and for someone in the Canadian Music Hall of Fame with gold and multi-platinum status worldwide, he’s modest and easygoing. “I have to practice guitar daily so I can keep up with the band,” he says with a chuckle. “I just strum along and sing. The band has much more dexterity than I do.” Having played with some members of his band for over 40 years, performing is old hat, but Lightfoot has never gotten bored and still enjoys being on the road. Best known for hits like “If You Could Read My Mind” and “Carefree Highway,” Lightfoot has recorded over 200 tracks and 20 albums. No longer recording new albums, his last — Harmony — was released in 2004. Incredibly, the album was produced while Lightfoot was in hospital following a medical emergency in September 2002. “While I was in recovery, I pulled out some demos that I had made a year earlier, and those ended up being basic tracks for my last album. I did most of that work while lying on my back in the hospital,” he says. He also started practicing on his 12-string guitar at the earliest opportunity and was back to touring by summer 2004.

WINTER WONDERLAND BY THE SEA

LANTZVILLE ART GALLERY PRESENTS WINTER WONDERLAND NOVEMBER 1 TO DECEMBER 21 VARIOUS VENUES Oils, acrylics, glasswork, woodwork and all the best of the Lantzville Art Gallery’s rostered and emerging artists will be featured in the Winter Wonderland exhibition from November 1 to December 21. Gallery owner and curator Danica Reyes sets the theme for her shows, and the artists submit their works only three days before it begins. For Winter Wonderland, she envisions a collection of snowy Canadian landscapes and fanciful winter scenes. Reyes worked at the Martin Lawrence Gallery in Los Angeles before returning to Lantzville to open her own gallery in April 2016. Her goal was to create a space for local artists and art

Saturday Sept. 30, 2017 7:30pm

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Artwork by Tony Grove will be exhibited on the Gabriola Thanksgiving Art Tour.

Fresh Everyday

Cedar Yellow Point Artisan’s Association Presents

Country Christmas 29th Annual

Free Self Guided Tour

in beautiful Cedar and Yellow Point

COAST BASTION NANAIMO Voted best Coast Hotel in BC

Four exceptional days showcasing local artisans’ in their Studios

NOVEMBER 23, 24, 25, 26, 2017

Hotel of the Year for the Coast Hotel chain

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You are invited to visit our studios, shops, galleries and farms for inspired creative Christmas giving! Pick up a free brochure with map at all Mid and South Island visitor Info Centres, Libraries and businesses or website:

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JEEVES TAKES A BOW

From the Stories of P.G. Wodehouse Adapted by Margaret Raether

SEP 8 - 30

enthusiasts, and today the gallery is a warm seaside space filled with high calibre pieces. “Being such a sentimentalist myself, I want the blood, sweat and tears of the artist and I want to know that they’ve laboured over it and their hand has touched the pen/pencil/paintbrush. There is a certain romance to purchasing original art. It’s a luxury item, but it does also feed the soul,” says Reyes. The gallery is open Wednesday through Saturday.

SCULPTING A LEGACY

MARY FOX POTTERY STUDIO SALE NOVEMBER 4-5 321 3RD AVE, LADYSMITH

SILENT SKY BY

Lauren Gunderson

OCT 13 - NOV 4

Known for her innovative glazing techniques, potter Mary Fox learned by watching experienced potters at work. “It was love at first touch,” she says. “I’ve never ever grown even remotely tired of this field. When I pass, I’ll still feel like I’ve barely touched the tip of the iceberg.” Her studio was her garage for many years, until a conversation with her late wife spurred the creation of the Legacy Project. Fox rebuilt her house to create studio and exhibit spaces meant for artists to use well into the future. A residency program, the Legacy Project will make it easier for young artists to focus on their craft. “Really having a place to live and work is key, and I want to help other artists to get started,” she says. To help raise funds for the Legacy Project, Fox will hold a studio sale during the weekend of November 4 and 5. Her studio is also open Tuesday through Saturday, 11-5.

FEMALE PICASSO

CORNWALLS’ ALL-INCLUSIVE CANCUN CHRISTMAS By

Nicolle Nattrass and Mark DuMez

NOV 17 - DEC 31

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REGINA SEIB ONGOING REGINASEIB.COM

Nanaimo artist Regina Seib has works featured at the Lantzville Art Gallery, as well as Calgary’s Webster Gallery. A diverse artist, Seib is skilled in both impressionist and figurative works. After retiring from a lifelong career as a nurse, Seib was finally able to pursue her passion for art and has been an artist full-time since 2000, after training and experimenting whenever time permitted. Her works range from muted West Coast portraits to vibrant figurative pieces and they are all equally stunning. “I call her a female Picasso minus the vulgarity, because of how prolific she is,” says owner and curator Danica Reyes. “She can do people, landscapes, abstract, and they all seem to be equally loved.” The vibrancy of her colours and bold brushwork, evident in her work, is indicative of the freedom she has in expressing herself. “I get great satisfaction out of my work and I want to use my creative gift to the best of my ability,” she says. Seib welcomes visitors to her studio by appointment and her work can be viewed and purchased at the Lantzville Art Gallery.


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LANGLEY LANGLEY 20429 20429Langley LangleyBy-Pass By-Pass COQUITLAM KELOWNA LANGLEY COQUITLAMKELOWNA KELOWNA RICHMOND RICHMOND NANAIMO NANAIMO VICTORIA VICTORIA LANGLEY 604.524.3444 250.860.7603 604.273.2971 250.753.6361 250.475.2233 604.530.8248 604.524.3444 250.860.7603 604.273.2971 250.753.6361 250.475.2233 604.530.8248 COQUITLAM RICHMOND NANAIMO VICTORIA LANGLEY 1400 United Blvd 1850 Springfield Rd 12551 Bridgeport Rd 1711 Rd 661 McCallum Rd 20429 LangleyLangley By-PassBy-Pass 1400 United Blvd 1850 Springfield Rd RICHMOND 12551 Bridgeport Rd Bowen 1711 Bowen 661 McCallum Rd 20429 COQUITLAM KELOWNA NANAIMO VICTORIA 1400 United Blvd 1850 Springfield Rd 12551 Bridgeport Rd250.753.6361 1711 Bowen RdRd 661 McCallum Rd 604.530.8248 20429LANGLEY Langley By-Pass 604.524.3444 250.860.7603 604.273.2971 250.475.2233 604.524.3444 250.860.7603 604.273.2971 250.753.6361 250.475.2233 604.530.8248 1400 United Blvd 1850 Springfield Rd 12551 Bridgeport Rd 1711 Bowen Rd 661 McCallum Rd 20429 Langley By-Pass 604.524.3444 250.860.7603 604.273.2971 250.753.6361 250.475.2233 604.530.8248 604.524.3444 250.860.7603 604.273.2971 250.753.6361 250.475.2233 604.530.8248


SECRETS&&LIVES LIVES SECRETS

What if? BESTSELLING AUTHOR CHEVY STEVENS IS A POWERHOUSE OF HER GENRE BY ANGELA COWAN PHOTOS BY DON DENTON

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HAVING STILL MISSING BECOME A NEW YORK TIMES BESTSELLER, AND THE SUBSEQUENT SUCCESS OF EACH FOLLOWING TITLE, TURNED HER LIFE UPSIDE DOWN IN THE BEST WAY. ALWAYS WANTED TO BE a writer,” begins New York Times bestselling author Chevy Stevens. “I just never had a story.” We’re sitting in the Crow and Gate pub in Cedar, sipping matching cups of chamomile tea and surrounded by the amiable chatter of a score of regulars. It’s a little hard to believe her. For a woman who’s written half a dozen successful “domestic suspense” thrillers, she seems to have no trouble coming up with stories now. It’s all about the “what ifs,” she tells me. The history of her first novel, Still Missing, is well known by now: a real estate agent at the time, Chevy was hosting an open house more than a decade ago when a “what if” moment hit that would change her life exponentially. What if she never made it home? The scenario took on colour and detail and tension, and grew into a terrifying and dark tale of abduction and escape. It was the first time she’d written seriously since high school (aside from thrilling descriptions of hardwood floors as a realtor, she laughs). Within six months she had sold her house and made the leap to full-time writer. It took her five years from the moment the idea sparked to seeing the book in hardcover in 2010, and she’s never looked back. Chevy’s stories have run the gamut from abductions to murder, abusive spouses to cults, perpetually treading the razor edge between terror and tension. The plots centre on “something scary happening to relatable people,” and it’s what comes naturally, she says. Seven years and six books later, her stories have been published in more than 30 countries, and Chevy has cemented herself firmly as powerhouse in her genre. Having Still Missing become a New York Times bestseller, and the subsequent success of each following title turned her life upside down in the best way. About 10 years ago, she attended her first Surrey International Writers Conference, and remembers being excited to see Outlander’s Diana Gabaldon there. In 2015, Chevy again

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attended the conference, wearing her author’s hat this time, and found herself doing a panel and a signing with Gabaldon and Jack Whyte. “I remember thinking, ‘I’m riding in a van with Diana Gabaldon and Jack Whyte,’” she says, recalling the sense of disbelief. “It came full circle. It was pretty cool.” “My life has changed enormously. I was a single girl with a dog and a beat-up Jeep Cherokee,” she says with a laugh. Now, she’s a full-time writer, married and the mother of a whip-smart almost-five-year-old. Chevy grins as she shows me a few pictures of her daughter: on their way to the spa, on a road trip, the pair of them sporting fashionably large sunglasses. Her writing changed with the arrival of Piper, she says, moving away from the gruesome depictions in Still Missing to a subtler, but no less nailbiting approach. “Having a child, I don’t want to live in the dark. My own tastes have changed.” She adds: “I like to write about marriages, about mothers. I feel it more.” Away from her keyboard, she embraces her own role as wife and mother with enthusiasm. She and her family revel in domestic bliss: going on adventures, walking the dogs, binge watching television shows. They’ve been to Butchart Gardens three times this year, and nearly always tour the Royal BC

Museum and Munro’s Books when they visit downtown Victoria. And she reads. Oh, how she reads. “I loved fantasy as a kid,” she starts, and immediately tells me to check out Holly Black (of Spiderwick and Modern Faerie Tale fame). But before we get pulled into a black hole of favourite authors and beloved books, we veer the conversation back. Drawn to the written word her whole life, now with a writing group, critique partners and friends in the industry, Chevy’s found her tribe. For someone who admittedly felt out of place for many of her younger years, it was a revelation. “When you find your people for the first time… My group of friends are my people,” she says. With strong support already from her family, finding likeminded friends and colleagues just made the writing life all the sweeter. Now, her husband looks after Piper while she works. She spends four or five hours a day writing new material, and countless more hours marketing, researching, editing and revising. Her current work-in-progress is still tightly under wraps and ever changing, but she lets me in on a couple details. It’s the first time she’s used a restaurant as a main setting, it’s the first time the reader gets to see inside the head of the (unknown) antagonist and it’s set in Seattle, making it the first novel set outside of Canada. A meticulous researcher, Chevy’s been immersed in getting

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the details just right, making the trek south of the border and talking to the Seattle police force. “You have to feel it,” she says. “Are there sidewalks? What do their [the police] business cards look like? Do they wear suits?” It’s that attention to detail throughout her books that puts you in the middle of a dusty Alberta afternoon where you can feel the heat, or in a remote cabin in the mountains where your fingers slip over padlocked cupboards and barricaded windows. It’s what pulls you in on the first page and doesn’t let you go until the last. And as her writing has evolved, so too has her confidence. “I think I trust my instincts more,” she says. “When I get that warning sign that something’s not working. I know more. I know what it has to be, so I know when it’s not there.” “I’m a lot more confident. I found something I’m respected for. There’s a validation there, for sure,” she says. “After six books — my last one did really well — you think, maybe I can keep doing this.” Chevy Stevens photographed at the Crow & Gate English Pub.

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OUTTAKE

A vacation atmosphere was inevitable at Boulevard’s fashion shoot for this issue, as we photographed against the beautiful backdrop of Tigh-Na-Mara Seaside Spa Resort and Conference Centre. With the hot sun and the endless beach calling our names, we couldn’t help but play around in the surf at the end of the day.

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Models Michael Timmermans and Izabel Kazenbroot-Guppy. Photo by Lia Crowe


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Boulevard Magazine, Central Island Edition, Fall 2017  
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