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Forward living A passion for life in the Okanagan


Blush, pink and blue make up this season’s soft colour palette


Amping up interiors with a fresh trend for spring


Beloved restaurant maven Lauretta Coccaro





On the Cover Photo by Lia Crowe David and Camille Saltman in their Kelowna home.



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Beloved restaurant maven Lauretta Coccaro

Good times on the Okanagan Ale Trail

By Toby Tannas

By Darcy Nybo



Amping up interiors with a fresh trend for spring

By Chelsea Forman

Chinese vegetables for good health and good taste

By Chef Heidi Fink


PRETTY IN PASTELS Blush, cream and pink, rooted in blues, form this season’s soft colour palette.

By Kim Appelt

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The Joys of the Journey

By Susan Lundy


18 inspiredHEALTH


Modern Matcha

By Pamela Durkin

Pearl of a Festival Osoyoos

22 inspiredPEOPLE


Capturing Canada: Rod Charlesworth

David and Camille Saltman

By David Wylie

By Lia Crowe



Stephen Blackburn The Sonora Room at Burrowing Owl

By Susan Lundy

By Susan Lundy


What’s on this month

By Brenda Giesbrecht

26 inspiredINTERIORS 74 GET THE LOOK Embracing Beauty By Darren Hull By Justin O’Connor 60 TRAVEL FAR

Grand & Glorious Loire Valley

By Suzanne Morphet  |

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“I haven’t met a subject, style or mood yet that can’t be portrayed beautifully in pastel colours. I love the look and feel of this month’s shoot; the light pastel pinks definitely set the mood for spring.” Kim is a fashion stylist and respected style expert. Her work has been in many publications, seen on the red carpet at The Junos and The Daytime Emmys.

“Photographing Lauretta of La Bussola was such a joy. She’s the typical Italian mama — beautiful, warm and welcoming, and an amazing chef to boot. Once I got her talking about food, there was no turning back.” Lia Crowe is a stylist, creative director, photographer and writer.







DESIGN Lorianne Koch Michelle Gjerde





PUBLISHER Mario Gedicke



Chelsea Forman, Heidi Fink, Brenda Giesbrecht, Suzanne Morphet, Darcy Nybo, Justin O’Connor, Toby Tannas, David Wylie


“Photographing the Chinese greens story was an education in expanding eating horizons. Vegetables seem like such a simple subject, but the variations in types and sizes was a revelation. It was a reminder of why we should check out a variety of stores, markets and food offerings on the shelves when we make our food-buying choices.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“I always love an excuse to tour a Chinese food market. I still get excited when I see new and interesting ingredients. I especially love how many beautiful vegetables are for sale all months of the year.” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411


Forward living A passion for life in the Okanagan

pretty in pastels

Blush, pink and blue make up this season’s soft colour palette







colour charged

Amping up interiors with a fresh trend for spring

all in the family

Beloved restaurant maven Lauretta Coccaro

ADVERTISE Boulevard Magazine is British Columbia’s leading lifestyle magazine, celebrating 26 years of publishing. To advertise or to learn more about advertising opportunities please send us an email at Mailing Address:



818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624

“After interviewing Lauren Mason of All Elements Design.Manage.Build, I discovered the impact colour can have on both the aesthetic and emotional feel of a living space. Lauren offered a few simple steps to begin the subtle transformation to a colourcharged home interior.” Born and raised in British Columbia, Chelsea has had the opportunity to build her career writing about the people and places that make this diverse province so special.

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“Spring is a rich season for art and theatre; it’s as though all the creative energy that built up during winter bursts forth into bloom. I’ve selected a few shows that are sure to please. It’s time to end your winter hibernation and recharge your social life. Happy spring!” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

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










“The New Arts Collective was a fantastic location for the fashion story. The natural light was pouring in from every direction. The team was in sync and loved the results.” Darren is an editorial and commercial photographer, who has earned a reputation as one of Canada’s top image makers with work informed by a strong sense of storyline.

“My favourite part of the shoot was creating an unusual makeup look with a purple halo of eyeshadow on the outer edges of our gorgeous model’s eyes. This look was a nod to what we saw on the runway for Spring 2018. It was so fun to work outside the box and see how happy the whole team was at the end of the day. Artistic expression by each of the fab team members brings you the very lovely March/April spread in Boulevard.” Jenny is a Kelowna-based makeup artist.

“To be able to visit so many remarkable gardens in such relative proximity, each with its own personality, is something I’ve not experienced before and may simply not exist elsewhere.” Suzanne is a former CBC Radio News reporter who now focusses on having fun while writing and photographing destinations that deserve to be known and shared.







“There’s no better way to discover the ‘other’ flavours of the Okanagan than by going on an Ale Trail adventure. Our Okanagan craft breweries create some of the finest brews, which can easily compete on a world-class level. It was great fun to pair the brews with the wide variety of menu items offered at each place.” Darcy Nybo is a freelance writer, writing instructor, writing coach, author, self-professed word nerd and a foodie who loves to discover new things.

“Nothing inspires me more than nature, and any day I can connect with my ranching roots is a good day. But for most of us, living close to where we work means living in suburbia. Here in Kelowna, the developers at Wilden are doing a fantastic job building a community that embraces the natural beauty. There are not too many places left where we can enjoy the tranquility of nature so close to a vibrant city.” Justin is the Senior Vice President, Sales in Kelowna for Sotheby’s International Realty Canada and President of the Canadian Home Builder’s Association, Central Okanagan.







“Lauretta Coccaro may be tiny but she is a force to be reckoned with. The co-owner and head chef of Kelowna’s La Bussola Restaurant shares her journey from a tiny Italian village to the being the kitchen boss of an eatery that’s become something of an Okanagan institution.” Toby is a former TV news anchor. She now focusses on running her small fashion business, freelance media work and her beautiful daughters.


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“While looking at Rod Charlesworth’s paintings in his studio, I couldn’t help but be reminded of my own youth. His art takes you back to a simpler time when we played outside until the streetlights came on.” David Wylie has done just about every job there is to do in a newsroom. He works in the Okanagan as a writer and media strategist.


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The joys of the journey BY SUSAN LUNDY

so ago, amid a trip to Alberta, we pulled out from the Last Chance Saloon, in the heart of the Badlands, turned right towards Calgary, and set out to traverse a highway that included a cable ferry across the Bow River. “It’s so cool!” enthused my easily excited husband, Bruce. “We have to check it out!” When the gas warning light lit up on the truck’s dashboard, we didn’t think much of it. We’d driven 75 kilometres once before with the gas light on … and how far could it be to the next gas station? But by the time we reached the cable ferry (yes, yes, very cool), we’d driven 65 kilometres, and the ferry guy said the nearest gas station was an hour away. So began an adrenalin-laced journey through the middle of nowhere, as we hopefully identified small towns on the map and then, deflated, passed through mere clusters of farmhouses. (Adding to my personal discomfort was the Last Chance Saloon beer now hitting my bladder....) As we drove, angry black clouds formed in the distance over Calgary. Soon the “distance” arrived and in addition to watching the clock, the kilometres and our frustratingly slow progression along the map, we were suddenly — kaboom! — slammed by wind, hail and torrential rain. We looked at each other and laughed and laughed. Ultimately, the truck died four kilometres from a gas station. We called for service and a tow truck “hero” arrived with $5 worth of gas and an $80 bill for his four-kilometre trouble. But the point of all this is that none of it mattered. We laughed. It was fun. I thought of this again as we drove to Osoyoos for the annual oyster festival (described in this edition’s Travel Near piece). Our journey was slow: one stop took longer than anticipated; there was a lengthy work call. But again, it didn’t matter because the journey itself was just as

important as the destination. We were together; we enjoy each other’s company. All was good. (Of course, in this instance, the destination was pretty fine as well!) Journeys of various sorts are documented in this issue of Boulevard. In Travel Far, writer Suzanne Morphet tours the grand and glorious gardens of various châteaux in the Loire Valley. Bites and brews are the focus of writer Darcy Nybo’s expedition as she navigates the Okanagan Ale Trail; and, as mentioned above, I explore some heavenly flavours at the annual Osoyoos Oyster Festival. But there are travels here of another sort, such as the life journey of artist Rod Charlesworth, who explores the country through paint; the path traversed by Kelowna’s beloved restaurant maven, Lauretta Coccaro, whose love of food and family has defined her course; and the exploration of Chef Stephen Blackburn, who aims to take the passion of local farmers and producers and “find a way to translate that onto a plate.” And follow along as David and Camille Saltman describe the “road” that brought them to Kelowna. Boulevard columnist Justin O’Connor leads us through a beautiful house, while writer Chelsea Forman talks to interior designers, helping readers chart a route to vibrant, colourful living (because no matter where we travel, it is always wonderful to be home). Health writer Pamela Durkin traverses a path to good health via matcha green tea; while Chef Heidi Fink also goes green with delicious Chinese vegetables. Finally, go “pretty in pastels” with our beautiful fashion story, photographed at the Kelowna’s lovely New Arts Collective. And no matter where your own personal journeys take you this spring, we hope you enjoy your travels through these pages of Boulevard. PHOTO BY LIA CROWE



Our journey was slow … but again, it didn’t matter because the journey itself was just as important as the destination.

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

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Camille and David Saltman BY LIA CROWE


FFICIALLY, CAMILLE is the Director of Entrepreneurship for the University of British Columbia, Okanagan and sits on the board of Opera Kelowna, while David has his hands in many pies — he’s on the Building Expansion Committee for the Kelowna Art Gallery, he’s a mentor for the entrepreneurship program at UBC’s Okanagan campus, an advocate of clean-tech innovation and a pioneer in sustainable business development. Unofficially, they are retired. “But we really suck at retirement,” David jokes when I meet them at their stunning Art Deco home in Kelowna. Part of the early wave of “Trump Refugees,” Camille and David moved to Kelowna from San Diego, California with a desire to have better access to nature and a community where they could continue their work in innovation, community building and sustainable business. “I’m the total beneficiary of southern California,” David explains. “I grew up surfing from the age of four. We had a rich experience in southern California, but moving into the last third of our lives we thought a lot about eventually retiring somewhere in the Pacific North West.” He adds, “One of the attractions we had to the Okanagan Valley is that it’s quite unique as an ecosystem. Not only the watershed and the lake — water, food, ample power — but also as a young and growing community based on innovation. Also, it’s what we think of as a dynamic, high-IQ and high-human resource community that right now needs to decide what it wants to be when it grows up.” Originally from Canada, Camille met David while founding a trade organization to stimulate green tech in San Diego. They worked together for a year before becoming romantically involved. Now having just celebrated their ninth wedding anniversary, Camille laughed, saying, “We were the last people in San Diego to know that we would end up together.” Asked what innate quality has contributed most to her success, Camille says, “I bring people together who can add value for each other. I have an ability to see connections and put people together who then create deals and initiatives, or build community.” Camille calls it ‘“friend-raising.” “When we looked at where we would want to live in Canada, I saw a lot of ingredients that would allow me to continue to do [my work] here. The university has all the pieces, all the firepower and it touches everyone. I’m working with the researchers, students and graduates to help them commercialize their innovations and discoveries.” David pipes up to say, “I would add she’s also the most disciplined worker I’ve ever seen, so it’s not a laissez faire position. Camille’s half time is better than most people’s full time.” Looking around their beautifully decorated and art-filled home, which is alive with two energetic Weimaraner rescue dogs,

it is clear that there is a shared love of a mid-century modern aesthetic. “It’s a very southern California aesthetic,” David says. “It’s an open, more relaxed style which suits the Okanagan Valley perfectly.” Asked what good style means to her, Camille answers, “For me style is design, and I love modern design — products, architecture, interiors, fashion, graphics, industrial, artistic expression. [I like] looking at the world in new ways; provoking thought and merging art and greater functionality.” With his many accomplishments, does David have a career highlight? “The most fun I ever had was heading up a non-profit called Surfrider Foundation. A number of years ago we won the largest clean water act lawsuit in American history. It was a $100 million judgment against two pulp mills in California. We were a rag-tag group of surfers who took on the largest law firms and wound up winning. Surf Rider is still up and running with chapters all over the world — that is so fulfilling.” Asked where their passions lie outside of work, David answers, “Skiing, surfing. We love the north shore of Kauai with its world-class surfing. That kind of experience is really why we moved. San Diego is at the stage now where if you wanted that experience you have to travel. Where we are now, we have nature minutes away. What BC needs to do right now is preserve the last of its old-growth forests. If I had a church, it would be the big trees.”  |

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my Levi’s made-to-measure; they fit me like a glove.” CURRENT GO-TO CLOTHING ITEM: In winter, Helly Hanson long underwear. In summer, Reef Brazil flips and Billabong shorts. BEST NEW PURCHASE: “I scored a Cavalli Firenze coat at London Fashion Week.” CURRENTLY COVETING: “Nordica Enforcer skis. They get me in and out of trouble in the trees.” DAYBAG: Tumi bags: “They last forever.” ACCESSORY YOU SPEND THE MOST MONEY ON: “A beautiful watch or two.” FAVOURITE WORK TOOL: Troy-Bilt snow blower from Canadian Tire. “Evolve or die.” SUNGLASSES: Steve McQueen Special Edition sunglasses by Persol. SCENT: Hugo Boss. NECESSARY INDULGENCE: Surf safaris and cat skiing adventures. WHO CUTS YOUR HAIR?: Colin David Ford at Loyal Hair Therapy in Kelowna. FAVOURITE SKINCARE PRODUCTS: Aveda.




ICONIC CELEBRITY: “Hands down John Travolta in Pulp Fiction.” FAVOURITE ARTIST: “There are so many. Mostly mid-century modern, starting with Calder’s mobiles to Rothko’s iconic canvases, up through Murakami, Banksy and Basquiat, with a basket of superheroes in between. Here in BC, Landon MacKenzie, Gary Pearson and Julie Oaks have become friends and I have tremendous respect for their work.” FAVOURITE FILM YOU LOVE FOR ITS STYLE: “I studied film at UCLA so it is next to impossible to choose just one, but if my life depended on it, I would have to go with the original Blade Runner and Seven Samurai by Kurosawa, which was made the year I was born but remains unrivaled.”

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Proulx — “A beautifully constructed historical fiction of early Canada.” FAVOURITE BOOK OF ALL TIME: “It is tough to beat Ulysses by James Joyce. A modern-day equivalent for me would be Gravity’s Rainbow by Thomas Pynchon. FAVOURITE COFFEE TABLE BOOK: Murakami. “If you ever have a chance to see his full size pieces, do not miss the opportunity.” FAVOURITE LOCAL RESTAURANT: “Bouchons Bistro, with Waterfront a close second. Breakfast at Krafty is right there in the mix.” FAVOURITE COCKTAIL/WINE: “Are you kidding? A proper margarita for this kid, but wines from Painted Rock, Quails’ Gate and Laughing Stock are in our cellar.” ALBUM ON CURRENT ROTATION: I’ve been reliving the greats of jazz fusion, particularly Return to Forever by Chick Corea, Stanley Clarke, Al Di Meola and John McLaughlin. Insane!” FAVOURITE MUSICIAN: “Impossible question, but we do have to honour Tom Petty. He was my hero.” FAVOURITE CITY TO VISIT: London. FAVOURITE APP: “Seriously, Map Quest. I’d be lost without it.” HOTEL: Hotel Jerome in Aspen — “Amazing who you meet at that bar.” FAVOURITE PLACE IN THE WHOLE WORLD: “I’m not willing to reveal that secret other than this — it’s a small island off the tip of East Timor with the most perfect left point in the world.”


STYLE ICON: “Our daughter Erin Saltman, who is countering violent extremism through innovation. She’s an exrunway fashion model and global stylista.” FAVOURITE ARTIST: Jean Dubuffet and Wassily Kandinsky. PIECE OF ART: Peggy Guggenheim’s Silver Bed Head by Alexander Calder in The Peggy Guggenheim Collection on the Grand Canal in Venice. FAVOURITE FASHION DESIGNER: Missoni. FAVOURITE MUSICIAN: David Bowie. ERA OF TIME THAT INSPIRES YOUR STYLE: Mid-century modern. FILM OR MOVIE THAT INSPIRED YOUR STYLE: All the original James Bond films.


UNIFORM: Wax Coated Skinny


follow favourite boutique buyers on Instagram like Laura Gambucci Boutique in La Jolla and LBV Lifestyle on Pandosy in Kelowna.” COFFEE TABLE BOOK: Keith Haring. LAST GREAT READ: All the Light I Cannot See by Anthony Doerr. BOOK CURRENTLY READING: The Buried Giant by Kazuo Ishiguro. FAVOURITE BOOK OF ALL TIME: The Wind-Up Bird Chronicle by Haruki Murakami. FAVOURITE LOCAL RESTAURANT: Waterfront Bistro and Bouchons Bistro. FAVOURITE COCKTAIL/WINE: BRBN Aphrodisiac at RauDZ. ALBUM ON CURRENT ROTATION: Alice Merton, No Roots. FAVOURITE FLOWER: Camellia. FAVOURITE CITY TO VISIT: London. FAVOURITE HOTEL: Anantara Uluwatu Bali Resort. FAVOURITE APP: “Bitmoji — it’s the real me.” FAVOURITE PLACE IN THE WHOLE WORLD: North Shore Kauai.


painted, hand-moulded dress by Ema Savahl. FAVOURITE PAIR OF SHOES: Short boots by Christian Dior. FAVOURITE DAYBAG: Dinky with Tea

Rose die-cut hand-painted blooms decorated with rivets by Coach. FAVOURITE JEWELLERY PIECE OR DESIGNER: Marco Bicego’s Jaipur collection. FASHION OBSESSION: Rose gold aviator sunglasses by Linda Farrow. ACCESSORY YOU SPEND THE MOST MONEY ON: Necklaces by contemporary artist Milena Zu. NECESSARY INDULGENCE: Anything from LBV Lifestyle in Kelowna. MOISTURIZER: Shiseido Benefiance. SCENT: Fille en aiguilles by Serge Lutens. MUST-HAVE HAIR PRODUCT: Leave in Mud by Saphira. BEAUTY SECRET: Colin David Ford at Loyal Hair Therapy in Kelowna.  |

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inspired CHEFS

Stephen Blackburn Executive Chef The Sonora Room at Burrowing Owl


“I love to create and build relationships with farmers and producers in the area around the restaurant, and to take their love and passion for what they make and find a way to translate that onto a plate.”

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Chef Stephen Blackburn’s vegan carrot and beet salad with a sweet onion vinaigrette.

QUICK FACTS: • Age 29 • Born and raised in Oshawa, Ontario • Trained at George Brown Culinary School in Toronto (graduated 2008) • At the Sonora Room since August 2017 • Also worked at Vancouver Lawn Tennis and Badminton Club and Campagnolo Roma

What are you best known for as a chef? I believe one of the things I’m best known for is my passion for offering the best of what’s local and in-season. I love to create and build relationships with farmers and producers in the area around the restaurant, and to take their love and passion for what they make and find a way to translate that onto a plate. I love to support “the little guy,” and I always think it’s best to shop local. What are the 10 or so most important ingredients in your pantry? Always a tough question! I don’t know if it can be narrowed down to 10 items because as the seasons change, so does our pantry. Some staples you will always find in there would be Dijon mustard, assorted vinegars, different oils, salts and peppercorns. The basics really. Everything else is a reflection of the menu and what we are doing at that time. What’s your favourite dish to cook and eat on an early spring day? In early spring, when asparagus and peas are starting and at their best, I love to make a simple appetizer using them on a Johnny Cake (cornmealbased pancake — I do mine with no sugar and utilize it in a savoury application) with ricotta and mint. The asparagus and peas should be cooked in such a way that they are warm, but still crunchy. You want the peas to pop in your mouth and the asparagus to still have some snap to it. What’s your go-to item when sampling other chefs’ fare? I don’t know if I have a go-to item or not, but I always love it when chefs offer a tasting menu or a feature sheet. I think it’s a great way to see the chef and his team get creative, to see them get inspired and to really showcase themselves and their abilities. Hobbies? Gardening, hiking, hockey, camping, snowboarding.

RECIPE Can you share an easy, seasonal recipe for a quick bite this spring? SPRING JOHNNY CAKE OF PEAS, ASPARAGUS AND RICOTTA 100 g fresh peas 2-3 pieces asparagus, cut to approximately the size of the peas 1 ¼ cups milk 1 Tbsp + 1 tsp butter, kept separate 1/2 cup flour 1 cup cornmeal 1 teaspoon baking powder 1 teaspoon salt 1 egg, lightly beaten 4 mint leaves, roughly chopped ¼ cup ricotta Heat the milk with the butter until the mixture begins to simmer. Combine the flour, cornmeal, baking powder and salt. Whisk to blend. Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg. Drop onto a hot, lightly buttered, non-stick pan and fry until golden brown on both sides. Remove from the pan, reduce heat to medium and add the remaining butter. Once it’s melted, add the peas and asparagus and a pinch of salt. Toss to coat in the butter, and while the vegetables are warm, spread the ricotta onto the Johnny cake, sprinkle with the mint and then spoon the vegetable over the top. Garnish with more mint or another leafy herb of your liking. Serve or consume immediately.  |

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inspired HEALTH



A bowl of matcha latte and a bamboo whisk called a chasen at JagaSilk Teabar.

Health benefits of the green tea queen BY PAMELA DURKIN | P H OTO S BY D O N D E N TO N

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“Truly fresh matcha will have a bright, cool-green colour and a natural sweetness with just a hint of bitterness.”


PRING IS perhaps the most welcomed and delightful season of all as it ushers in a sense of renewal and all that is fresh and revitalizing. For green tea lovers worldwide, the season holds a particular delight —it heralds the annual harvest of their beloved matcha tea. Why would anyone be so passionate about something as “ordinary” as tea? The answer is simple. Matcha is anything but ordinary; it is the oldest and most celebrated variety of Japanese green tea for good reason. Since the 12th century, matcha tea has played an integral part in Japanese culture, and it is still used in the famous Chanoyu tea ceremony first introduced by ancient samurai warriors. What’s more, an overwhelming body of evidence suggests drinking this vibrantly hued brew is one of the healthiest habits you can adopt. Let’s take a closer look at the compelling reasons for matcha’s exalted status. Matcha, like all green (and black) teas, hails from the Camellia sinensis plant. What makes matcha unique is the way in which it is grown, processed and prepared. Matcha tea leaves are only harvested once a year, in spring, when the leaves are young, sweet and tender. A month before the annual harvest, the tea fields are covered with tarp-shading to block any light from reaching the leaves. The tea plants compensate for this loss of light by increasing their production of chlorophyll, certain amino acids and sugars, resulting in matcha’s emerald-green colour, nutrient density and enhanced taste. Only the best, hand-picked tea leaves are then steamed, dried and cut to remove veins and stems. These leaves are stoneground to make the fine, “talcum-like” powder that is matcha. When you drink a cup of matcha you are, in fact, drinking the whole tea leaf, which is not the case with a steeped cup of regular green tea. It is precisely this “whole-leaf goodness” and the abundance of chlorophyll and amino acids, that make matcha superior in taste and nutrition to other green teas. By now, most consumers are aware of the amazing health benefits of green teas in general. Countless studies over the years have established their ability to reduce the risk for cancer, heart disease, type 2 diabetes, stroke and even neurodegenerative disorders like Alzheimer’s and Parkinson’s diseases. Science has also revealed that regular consumption of green tea can help with healthy weight management and improved mental clarity.



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Home of the famous

Medieval Dinners 250-767-6625  |

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To reap all of matcha’s outstanding health benefits and truly savour its refreshing, aromatic flavour, it’s essential to prepare it properly.

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The nutrient responsible for most of this salubrious benefit is EGCG (epigallocatechin gallate): an antioxidant scientists have hailed as an outstanding immune booster and cancer fighter. And here’s what’s amazing about matcha — studies show it contains 137 times more EGCG than regular leaf green tea. But that’s not all. Matcha also contains more L-theanine, an amino acid that can actually impart a meditative, blissful state by increasing alpha waves in the brain. Though matcha does contain caffeine, it does not induce the jitters like coffee, thanks in large part to the counteractive effect of L-theanine. So what else is in matcha? In addition to a plethora of disease-fighting flavonoids, it contains respectable amounts of vitamins A, C and E, plus B vitamins, minerals and nine times more beta carotene than spinach. To reap all of matcha’s outstanding health benefits and truly savour its refreshing, aromatic flavour, it’s essential to prepare it properly. “Matcha should never be prepared with boiling water,” advises Jared Nyberg, owner of JagaSilk Teabar and wholesale tea company. “The water should be boiled, then cooled down for two to three minutes (to 60°-70° C) to enhance the flavour profile and ensure nutrient retention.” Proper preparation doesn’t end there. Immediately after pouring the hot water over the matcha powder, it is traditional to break up the powder with a special bamboo whisk called a chasen. The tea is then whisked briskly using a back-and-forth motion until the surface of the matcha becomes frothy. If you’re really after an authentic taste and texture, forget about using a wire whisk — it will not whip up the palate-pleasing froth that is the hallmark of the “matcha experience.”

Special matcha bowls called chawan, with high vertical sides and rounded bottoms, are also required to produce an authentic brew. “You could just mix it with a spoon in a regular cup,” says Nyberg, “but the finished product will be entirely different, and nowhere near as pleasant in taste and texture.” Not surprisingly, Nyberg and his wife and business partner Miyuki Nyberg, are such stalwart proponents of authentic preparation that they offer an array of workshops on the technique and more through JagaSilk’s “Tea Academy” (noted by the venerable New York Times, no less). There is even a certification course designed for the more vocationally minded. If sipping tea isn’t your thing, don’t fret. You can still take full advantage of matcha’s healthful properties. The gem-coloured powder can also be used to make mouth-watering food. “In Japan, matcha is used almost more for baking and cooking than it is for making tea,” explains Japanese native Miyuki. Indeed, the tea is extremely versatile. It is delicious sprinkled over vanilla ice cream, added to cookie and quick bread recipes, and as a feature ingredient in dressings and dips. It is actually au courant to also pair the tea with food. In fact, many gourmands use matcha like a small, mid-course amusebouche or palate-cleanser, creating a great flavour bridge from

one course to the next. More importantly, when paired with a specific dish, matcha can help enhance its flavour. “Matcha pairs beautifully with white chocolate and seafood,” enthuses Daniela Cubelic, owner of renowned tea emporium Silk Road Tea Company. “Actually, anything sweet seems to pair beautifully with matcha — the contrasting flavours enhance one another.” If you want to experiment with the tea at home, it’s important to know what to look for when purchasing matcha. Due to the increased demand for the healthful brew, some poor quality teas have crept onto the market. Remember, if the tea hasn’t been shadegrown, steamed, de-veined, de-stemmed and stone-ground, it isn’t matcha. So how can you tell? “Truly fresh matcha will have a bright, cool-green colour and a natural sweetness with just a hint of bitterness,” says Cubelic. “If your tea doesn’t look and taste like that, it probably isn’t authentic matcha.” Purchasing your matcha from a reputable supplier is the best way to go. A premium-quality matcha will list things like the harvest and grinding date on the label, in addition to the region where the tea was grown. Though premium brews are not inexpensive, they are worth every penny. Just think of them as an investment in good health.

“You could just mix it with a spoon in a regular cup but the finished product will be entirely different, and nowhere near as pleasant in taste and texture.”

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Modern designs from G. Romano, Martha Sturdy, Jonathan Adler, Kartell and more…  |

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inspired PEOPLE

Artist Rod Charlesworth.

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Capturing Canada

Landscape artist’s bold strokes lovingly recreate Canadian and Okanagan landscapes BY DAVID WYLIE | P H OTO S BY DA R R E N H U L L


ICTURE A whimsical winter scene with

children playing hockey on a pond. It probably looks very much like a Rod Charlesworth painting, with bold brush strokes and vibrant colours that bring Canadiana to life. Those nostalgic scenes have scored fans from all over Canada, including famous hockey commentator Ron MacLean, whom Kelowna-based Charlesworth counts among his many collectors. His scenes of skaters on frozen ponds are widely celebrated, but Charlesworth also holds the Okanagan landscape dear to his heart. “I love painting the Okanagan,” he says. “It’s probably my favourite area to paint — the vineyards, the lakes.” Charlesworth has lived in Kelowna since he was seven. Many of his vibrant landscapes capture the beauty of the valley, like

Layer Cake Mountain and Black Mountain. Art runs in his family. Growing up, Charlesworth watched his father sketch. His great grandfather was also an artist and made a living painting signs and doing graphics. “I’ve had a pencil and paper since I was really young,” he says. “It was just something that was there.” One of his great grandfather’s paintings, which is about 100 years old, hangs in Charlesworth’s studio. The artist has used this small building in his backyard as his studio for about 25 years. Paintings and other works are stacked in all corners. The floor is splotched with colour and the smell of oil paint permeates the space. After a few minutes of searching drawers and cabinets, he finds one of his early surrealist pieces that he’s kept for decades. It looks like it could be the cover art for a sci-fi compendium.

“I’ve had a pencil and paper since I was really young. It was just something that was there.”  |

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Okanagan Vista, Near Naramata. 30x40 oil on canvas.

The Natural Choice - Since 1995


QUARTZ 1540 Byland Rd. West Kelowna


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Charlesworth, now 62, did his first oil painting at age 11; it was a still life of a bunch of flowers stuck in a beer bottle. “It was pretty bad,” he laughs. He took early inspiration from master surrealist Salvador Dali, something Charlesworth considers almost an adolescent artist’s rite of passage. He says Dali captures the mechanics of the mind. “From that aspect, you’re not painting what you see, you’re painting what you imagine and what you dream,” he says. He grew into an appreciation for Impressionist painters, including Vincent van Gogh and Claude Monet. “The science of their art really intrigued me. By putting bright colours all together, they melded and did things to your eye,” he says. “It was exciting to try to emulate some of that.” Their influence is still apparent in his work. Eventually, his admiration turned to the Group of Seven — particularly early 20th century artist Tom Thompson, who is perhaps best known for his landscape paintings The West Wind and Jack Pine. “Canada is big and it’s rugged,” he says. “Having seen how other artists approach the landscape, that’s where the actual intrigue came from.”

After graduating high school, he started to work in construction with his dad. His used the breaks between jobs to focus on creating art, and soon people began to ask about purchasing his work. “I made a decision to give it a whirl,” he says. Charlesworth’s wife, Jan, was working at a brokerage, allowing him to take the leap into art full time. Years later, after his last child was born, Charlesworth’s work underwent an evolution. “I decided I wanted to have a yin to my yang,” he says. “I started painting things with kids in them. That allowed me to be a lot more playful and a lot more imaginative. You don’t see the backyard rinks or the kids out on the pond a whole lot anymore, but I still remember it.” He does about 40 of those paintings a year. Meanwhile, Charlesworth’s landscapes depict varied wilderness from across the country, paying special tribute to the East Coast where his mother is from. “I’ve been there and I know what the places feel like. The fun for me is to create places that still feel like a certain area, but they’re not necessarily that area,” he says. “The truth of the matter is, to make a living at this, you have to connect with

clients at an emotional level, to a degree.” He has found he can connect with people by painting the landscapes they have seen and with which they are familiar. Fall and winter are prominent in Charlesworth’s work, along with dusk’s light — “spring is just too green,” he jokes. While he travels throughout Canada, Kelowna is a perfect home base, he says. “Two hours down the road one way, you’ve got the Rocky Mountains; three hours the other way, you’ve got the Pacific Ocean. You’ve got a pretty good cross section of geography in between. From a landscape painter’s point of view it’s a pretty good place to work out of,” he says. Martina Kral, who owns the Tutt Street Gallery in Kelowna, says Charlesworth’s hockey paintings and winter scenes are “charming and nostalgic.” “Rod is one of my most renowned artists. He sells across Canada,” she says. “People come into my gallery expecting to see his Okanagan scenes. People love his bold brush strokes, his vibrant colour. When I look at his work, it instantly says home to me.” Kral says the emotion is apparent in his work. Find Charlesworth’s work at  |

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inspired INTERIORS

Embracing Beauty

Beautiful home combines bright open spaces and cosy touches as it brings outdoor elements inside BY JUSTIN O’CONNOR | P H OTO S BY DA R R E N H U L L

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ODAY, I am visiting one of AuthenTech Homes’ newest show houses in Kelowna. Proudly perched overlooking Lake Okanagan, this beautiful, modern showpiece is located in one of Wilden’s newest lake-view neighbourhoods — Rocky Point. Offering a master-planned community, with over half of the 2,000 acres dedicated to parkland, trails and wildlife, it’s easy to understand the attraction of living here. Designed by Mullins Design Group, this soaring-great-

room plan immerses the home in tranquility and majestic beauty. The ceiling-high windows and second floor catwalk offer sweeping views over Lake Okanagan and its mountainous backdrop. One of my favourite features in this home is the wall of glass in the kitchen that opens to the outdoor counter bar. Easy access from the backyard patio to the butler’s pantry keeps grilling in the mini outdoor kitchen one of the keys to summer entertaining in the Okanagan. Back inside, the floating staircase is a modern creation joining  |

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One of my favourite features in this home is the wall of glass in the kitchen that opens to the outdoor counter bar.

art and imagination. Glass panels, steel rails and wood stair treads create a timeless, sophisticated look for this stylish home. Shades of white on the walls and cabinets provide a pleasing base palette, while splashes of colour bring life to the room. Wanting the interior design to harmonize with the natural surroundings that are characteristic of Wilden, AuthenTech Homes’ Scott Tyerman looked to designer Debbie Tolpinrud of Inspired Design. “When sitting down with clients to get a feel for their vision, I find today’s homeowners are looking for the outside elements to be reflected in their homes. Trends are leaning 28  |

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towards multi-textured textiles blended with beautiful, clean lines and subtle colour,” Debbie noted. Sourcing a combination of materials — shiplap, textured moldings and different tile applications — Debbie was able to mirror many of the outside elements. The goal was to build a home that combined bright, open spaces with cosy touches, creating a quiet, relaxing haven for both work and play. With so many homeowners enjoying the flexible lifestyle of working from home, it was important to incorporate beautiful work spaces with large windows to inspire the creativity that comes from being surrounded by nature. Congratulations AuthenTech Homes! You nailed it!

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For Lauretta Coccaro, family is everything. So much so that the well-loved Kelowna restaurant maven just about high-tailed it back to Italy shortly after arriving here as a newlywed in the early ‘80s. “I missed my family. I missed my sisters. I went back to Italy for five months,” recalls Lauretta. Lucky for everyone who’s been treated to her authentic Italian cuisine, Lauretta did return to the Okanagan, where she put down roots and together with husband Franco spent the next 30 or so years cooking up a restaurant experience that’s become legendary in Kelowna. “I’m very proud,” exclaims Lauretta. “I’m so happy, I love my clients that have supported me for all these years. Even with my broken English, they put up with me.” La Bussola has always been a family venture. Founded by Franco Coccaro and business partner Lillo Santamaria in 1974, people flocked to the eatery for a taste of the old country. With Lauretta in the kitchen and Franco in the dining room, La Bussola became a place that made people feel at home. It did the same for Lauretta.

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“La Bussola is my family away from home,” she says with a smile. Cooking her mama’s recipes makes her feel connected to the tiny Italian village of Campania she loves so dearly. “We make a lot of things like my mama makes. For example, the bread — we still make bread at La Bussola everyday — and meatballs. You have to have simple food, nothing too complicated, very simple and good quality ingredients.” Lauretta took over as head chef at La Bussola in 1990. Since then, the 57-year-old mother of two and grandmother of two spends the majority of each day at the restaurant. “I am the last one to leave at night. I open the restaurant and I lock up the restaurant,” says Lauretta. Life changed drastically for the Coccaros five years ago when family patriarch Franco suffered a career-ending stroke. “It was a big change for us and for the clients who were used to seeing him too,” she explains. “I know he’s proud of us as we carry on something that he started, that he put so much work into. We try to run it as good as he ran it.” You can still catch Franco dining at La Bussola regularly, but these days the Ellis Street eatery is managed by Lauretta and her son, Luigi.

“For a lot of people it’s nostalgic,” says Luigi. “Like when dad was there all the time. But I think that when they think of La Bussola now, they think of mom and family.” The La Bussola family eats together in the kitchen each afternoon before opening for dinner. Some staff members have been with the Coccaros for 15 years, some patrons much, much longer. “We have lots of families that come and now it’s into the fourth generation,” Lauretta says proudly. “That’s what makes me happy to go to work. I love my work, I love my clients.” “When people order food, I just have to tell her ‘so-and-so’ is in and she knows exactly what they like and how they like it,” says Luigi. Lauretta is a mom to many, including the kitchen staff at Luigi’s restaurant, The Curious. Not surprisingly, it’s located just a few doors down from La Bussola. “Between the two restaurants they’re like families. The Curious would be like the baby,” Luigi explains. “The staff all love getting hugs from her when she delivers groceries.” When she’s not at the restaurant you will find Lauretta in the garden.

“I love to grow edible flowers and herbs in my garden,” she says. Everything she grows makes its way to the kitchen and the plate at La Bussola. Lauretta recently joined the gym as a way to do something for herself, but she maintains, it’s the restaurant that keeps her young. “It’s exciting, it keeps you moving. Being around the younger people keeps you young.” Asked about retirement her response comes quickly. “Retire? What’s this retire? Waiting to die?” Luigi chuckles as he ponders the question. “I can see her still being in there yelling at us. I’m not sure she’ll still be on the line when she’s 80, but you never know.” Lauretta maintains she will continue as long as she’s healthy. “I love working with Luigi. He’s my boy. Hopefully one day he’ll take over.” Until she decides when that day will be, Lauretta Coccaro will continue to rule the kitchen at La Bussola. The ever growing family of children, grandchildren, staff and patrons who surround her will be eternally grateful — and, of course, very well-fed.

“For a lot of people it’s nostalgic. Like when dad was there all the time. But I think that when they think of La Bussola now, they think of mom and family.”

Custom Lakefront Homes & World Class Amenities Retire to beautiful Osoyoos Lake. Over 200 homes sold! The word is out that The Cottages on Osoyoos Lake is the best new home community in the Okanagan Valley. The Cottages includes a community centre with a gym, two pools and hot tubs as well as our private sandy beach and boat slips, there’s something for everyone. With over 200 homes sold, the remaining opportunities won’t last long.

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1.855.742.5555  |

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Colour Charged Amping up interiors with a fresh trend for spring BY CHELSEA FORMAN | P H OTO S BY D O N D E N TO N

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Reds, yellows and oranges are considered warm colours and they add liveliness to a space. Alternatively, blues, greens and purples are cool colours and more calming.

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OT TOO long ago, I sat transfixed

by the colour-charged interior of a lounge at an upscale hotel. Pristine white walls, lined with gold-accented shelves, were filled with books in a spectrum of beige. Feet tucked under me on a couch, I was ogling the books and wondering how on earth the hotel managed to find hundreds of them all in the same nude palette, when I glanced down and noticed the carpet. It was richly coloured in a kaleidoscope of glamorous gem tones. The sheer depth of the carpet’s colours had me peering over the side of the couch, mesmerized. I felt as though I could swirl the tip of my toe in it. The carpet in the hotel lounge was a burst of colour on an otherwise completely neutral canvas, and it effectively changed the room from clean and comfortable to sophisticated and glamorous. After this, I began to notice the impact of different hues and how they changed the way I feel in a space. Curious, I delved into an exploration of colour, learning that scientists have determined it stimulates physiological changes in humans — sadness, happiness, hunger, creativity, warmness, coolness — and that it influences perception. When it comes to interior design, the feelings we associate with different colours are often more significant than their aesthetic appeal. For example, blue brings back the calmness one may have felt as a child, laying on the grass and looking at the sky. On the other hand, the red lights of Vegas are strategically designed to utilize that colour’s knack for stimulating adrenalin and increasing blood pressure.

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So, when we reflect on what is quite possibly the most neutral-coloured era of modern-day interior design, it begins to make sense. White and neutral colour palettes scream cleanliness and a sense of larger space. Who wouldn’t feel comfortable in an area like that? But what if you made your space a reflection of your personality, or something that sparked emotion? Interior designer Lauren Mason of Kelowna’s All Elements Design.Manage.Build notes that the current minimalistic and neutral-coloured interior design trend may undergo a shift in the upcoming year. The clean feel of our minimalistic homes may be amped up with colourful slices of personality. 36  |

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When first introducing colour into the home, Lauren recommends taking it back to the basics. “The easiest way to incorporate colour is to follow the rules of the colour wheel, which most people learned about in elementary school. Try narrowing it down to two different colour schemes and decide what your goal is,” Lauren advises. “Complementary colours tend to add a bit of a bolder statement because there is more contrast in them — whereas analogous colour schemes are subtler because the colours are next to each other on the colour wheel and blend together.” Lauren says that you don’t have to be too blunt in the aesthetic, noting that bringing in colour doesn’t need to result in a total home overhaul and sometimes it’s better to start slowly. “If you keep your large furniture pieces neutral, it makes it easy to change your colour scheme more often by adding new throw pillows, art pieces, or smaller, less expensive items that are easy to swap out,” Lauren says. “If those smaller, colourful pieces appeal to you, you can gradually get bolder by introducing larger furniture elements or paint.” All Elements Design.Manage.Build has recently been enlisted for project where the client is seeking a home makeover with bright and daring colour choices.

“One of the accent colours the client requested is red, which will be used on the kitchen cabinets. The client also wants the adjoining room to have blue and green tones. So we need to find a way to draw the blues and greens into the kitchen to tie it all together. It’s really cool to see a client who is excited to use colour in this way,” says Lauren. She adds, “Colour can be very emotional. When you add bold colours it causes an emotional response from people. Reds, yellows and oranges are considered warm colours and they add liveliness to a space. Alternatively, blues, greens and purples are cool colours and more calming. If you want to make a dramatic impact use bold colours in the main living areas. Cool colours work well in the bedroom for their calming effect.” Spring is a time of rejuvenation and new beginnings, so what better time is there to introduce colour into your home? Try pulling colour inspiration from your personality, your favourite places or your fondest memories. Colour is light, and light is energy, so our world is undeniably colourcharged. Embrace it and use colour — like that hotel lounge carpet — to simply but completely transform space and perspective.

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Pretty Pastels in


As revealed in a wash of white light filtering through the high windows of Kelowna’s beautiful New Arts Collective, Boulevard presents a light dusting of this season’s softest pastels. With blush, cream and pink rooted in blues, this gentle colour palette is as light as air.

High-neck dress ($235) by Free People and tan wrap-around block heels ($309) by RAYE, both from Man+Woman.

Nude knit, ruffle-sleeved sweater ($153) by John & Jenn from Man+Woman; heather grey, wide leg sweat pants ($68) by Hard Tail from Raw Athletics.

Cream tunic ($160) by My Sunday Morning from Man+Woman; blue, flat-waisted pants ($86) by Hard Tail from Raw Athletics; blush ballet flats ($70) from Aldo; hat ($91) by Brixton from Man+Woman.

Denim jacket ($175) by Spiritual Gangster from Raw Athletics; black, warm-up suit ($76) and ballet pointe shoes ($29) from Dance Essentials.

Makeup and Hair: Jenny McKinney Styling and Production Assistant: Anna Zeitner Model: Bria Gainey Photographed on location at The New Arts Collective in downtown Kelowna. In addition to engaging with the public through events, gallery shows, intimate concerts and art instruction, the NAC is home to resident artists that are interested in growing and pursuing their individual art disciplines, as well as participating in and being supported by a collaborative group setting. A huge thank you to Liz Raine, director at New Arts Collective, for your generous hospitality to the Boulevard fashion team. Art on page 42: “Tumbleweed (Alexander)” 24” x 36” Acrylic on canvas, by Liz Ranney

Off-the-shoulder dress ($200) by LLR Vintage from Man+ Woman.  |

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Gulf of Spezia by Henry Newman used with permission


$559,000 GST Applicable


#6 170 Celano Crescent, Kelowna BC

2098 Bennett Road, Kelowna, BC

Introducing Drysdale Row! An extensive collection of new, 3 bedroom townhomes under construction. This popular location sold out in record time but we have assignments coming available. Currently, an assignment is available in the first phase with completion expected end of June 2018. This bright, open design end unit is the biggest in the complex offering 3 beds, 2.5 baths, Island kitchen & 2 car garage. Upscale finishes include quartz counters, wide-plank laminate & porcelain tile. Walking distance to great schools & all desired amenities!


$1,200,000 GST Applicable

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$1,795,000 GST Applicable

2755 Longhill Road, Kelowna BC

1094 Glenview, Kelowna BC

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

New, Executive Home on Private, .32Acre Cul-De-Sac Lot. This 4,575 SF Showpiece sets the bar for Entertaining and Outdoor Living Space offering 18x36 Heated I/G Pool, 648 SF Pool House, 1,000 SF Wrap Around Covered Decks, Extensive Outdoor Kitchen, Cedar Pergola and Custom Water Features. Inside showcases 5 Bdrms, 6 Baths, Huge Custom Kitchen, Butler’s Pantry, Wine Cellar, Full Security, Smart Home Control. With Triple Garage, Gated RV Parking, Designer Landscaping…. upgrades are considerable and won’t disappoint!

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9900 Matner Lane, Coldstream BC

950 Curtis Road, Kelowna BC.

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

Private, gated 9.5 acres with 6,500 square feet of executive elegance offering the distinguished lifestyle you’ve worked hard for. This impressive property features 6 bedrooms, 6 baths, massive island kitchen, butler’s pantry, luscious master suite, spa-styled ensuite, bonus room, rec room, attached triple garage and detached 3 bay garage/workshop, all designed for luxurious living. Surrounded by sweeping sunrise views, this spectacular location is tucked away from the hustle and bustle of city life but only 10 minutes to downtown Kelowna.




#14 3745 West Bay Road

2888 Seclusion Bay Road, West Kelowna BC

3527 Benvoulin Road, Kelowna BC

Paradise Estates: An exclusive, luxury gated community with 21 masterfully planned residences designed for entertaining. Offering cutting-edge construction, high-end finishing, sandy beachfront and private boat slip.

Private, Lakefront Retreat, 18.5 acre lakefront estate. 1,354 ft. gravel beach on Okanagan Lake. Panoramic views! Extensive dock, 3 boat lifts. original 2,600 sq.ft. home, ½ acre, level building site.

Rare 23 acre Equestrian Estate, Great Revenue Property, 3,200 sq.ft. Executive Home, Oversized Triple Garage, Detached Garage/ Shop, 8,000 sq.ft. Barn, 24 Box Stalls, Custom 80ft x 200ft Indoor Riding Arena, 30 Paddocks, 4 Bay Farm Shop

The Team Justin O’Connor

Fred Brown

Susan Propp

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Ale of a time Hop Aboard the Okanagan Ale Trail BY DARCY NYBO | P H OTO S BY DA R R E N H U L L

The demand for craft beer has grown so much that beer touring has become a popular activity.

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Cannery Brewing has been a leader in Okanagan craft beer brewing since 2001.


FEW decades ago, tree fruits were the

hallmark of the Okanagan. But times changed and many of the orchards became vineyards. With that came the wineries, tasting rooms and winery restaurants. But now it’s time for craft breweries to bloom, and they’ve become popular throughout the Okanagan — many of them producing award-winning beers and offering delicious dishes. Part of the burgeoning industry can be attributed to access to fresh, local ingredients like hops, which grow near orchards and vineyards throughout the Okanagan. Square One Hops in Naramata has a selection of over a dozen types; and south of Vernon in Coldstream, is hop grower Hopanagan Farms. The demand for craft beer has grown so much that beer touring has become a popular activity. BC Ale Trail (bcaletrail. ca) has 15 designated ale trails including one for Penticton and one for Kelowna. The way things are growing, there may soon be a Vernon ale trail as well. In the South Okanagan, Oliver’s Firehall Brewery is a meeting place for locals and visitors alike. In Penticton, the Bad Tattoo

distinguishes itself with its funky take on pizza. The Barley Mill Brew Pub and Tin Whistle Brewing Company have been creating great beers for over 20 years. Add to them two new contenders: Hwy. 97 Brewery in Penticton and Detonate in Summerland. Cannery Brewing started in Penticton back in 2001. It has since moved to a new location with a large, family-friendly interior called the Tap Room, and a dog-friendly outdoor patio. On nice days, sit outside. When the weather turns, head indoors, play cards or board games or try out the billiards table. There’s even a piano. The brewery offers tours on Mondays and Fridays, and has a delicious assortment of “nibblies” to go with your beer. While there, we sampled at least 10 of their house-brewed delights. My favourites were the Radler, Wildfire IPA, Blackberry Porter and Apricot Wheat Ale. The Radler is made with Lakeboat Lager and pink grapefruit juice, and part of the proceeds of all sales goes to a restoration project involving the SS Sicamous. The Wildfire IPA was created as a tribute to firefighters and emergency services workers, and a portion of the proceeds goes to the Canadian Fallen Firefights Foundation.  |

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I was pleasantly surprised to find the Thornless Blackberry Porter flavourful and easy to drink. This complex brew is made with three hop varieties and five specialty malts, plus natural blackberries. Another favourite was the Apricot Wheat Ale. Slightly hazy with a hint of apricot, this a true Okanagan beer. Then there is the food. A cheese-and-meat board with nuts makes a perfect sharing plate. This local collection of delectable bites comes with cheeses, dried apples, focaccia bread, housemade pickles, beer mustard, house-made salsa and an assortment of charcuterie, including a tasty duck confit. The Santa Fe Veggie Nachos are well known in Penticton, and people come here specifically for them. Or try the pretzel bombs: they’re crunchy on the outside and fluffy with gooey cheddar cheese inside. Dip them into the Dijon mayo for a true Cannery experience. The Central Okanagan has a charming variety of craft breweries. The most well-known is Tree Brewing, established in 1996. It has since branched out and created the Beer Institute where people can enjoy handcrafted spent grain pizza and other creations with their beer. There’s also Freddy’s Brew Pub, which is connected to a family-friendly bowling alley. Many of Kelowna’s craft breweries are brand new. Kettle River Brewing and Boundary Brewing Company both started in 2016, while Red Bird Brewing opened in 2017. One of the newer craft breweries (2015) is BNA Brewing

Company in Kelowna’s cultural district. Choose from the tasting room or the spacious-yet-cosy restaurant. Underfoot, braided rope between the floor boards helps prolong the life of the 100-year-old floors in this early 1900s building. Up the stairs sits an entire floor of family-friendly dining. Off to the side is an indoor bocce ball court. Back downstairs, we tasted an interesting flight of beer that included Märzen Amber Lager, Earl Pale Ale and the Check Your Head Stout. The Märzen was smooth, not too bitter and light in colour with a nicely balanced carbonation. The Earl Pale Ale is a West-Coast-style pale ale steeped with cold-infused Earl Grey tea. We could smell and taste the Earl Grey right out front. It was a nice, smooth beer with a good dose of hoppy flavour. The Check Your Head Stout was easy drinking with a mild, acidic finish. The vast difference in the beers at BNA is a true testament to the company’s imagination and willingness to try different things. The food here is delicious. The chef makes a Steamed Pork Bun that looks like a taco and tastes like heaven. Smoked porchetta, pickled cucumber, mustard seed mayo and hot hoisin sauce make this a must-try. The fried cauliflower dish is a vegetarian’s dream, featuring cauliflower with red lentil dahl, cashew and coconut sauce with green apple on a handrolled roti. The Jerk Chicken is mighty tasty too. Chico bread, cucumber yogurt, jerk mayo and charred onion combine in this flavourful treat.

Another favourite was the Apricot Wheat Ale. Slightly hazy with a hint of apricot, this a true Okanagan beer.


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There’s only one craft brewery in the North Okanagan, and Marten Brew Pub is a true labour of love. Owners Stephan and Pearl Marten built this place from the ground up. Pearl handcrafted all the large, metal pendant chandeliers and distressed all the chairs. This is a large brew pub with booths, tables and a mezzanine that holds over 150 people. There’s always something new on tap at Marten Brewing. It has a year-round, authentic Hefeweizen that is delicious. Word to the Weizen has a golden hue with traces of clove and pineapple flavours. It’s light, refreshing and very low on the bitter scale. Lunkhead Lager also has a beautiful golden colour with a revitalizing aroma of hops. Slightly creamy, it’s smooth with a great finish. Locals love the Rough and Dirty Red Ale. It’s well-balanced with a blast of hoppy flavour near the finish. My favourite is the Cookie Monster Stout. This black stout is toasty, chocolaty and smooth all the way through. There’s a huge menu to choose from at Marten Brewing. They served a house-made potato chip from fresh cut potatoes, and provided a house-made onion dip to go with it. For those who like food a little on the spicy side, the MCB Calamari with red onions and cucumber raita is a great choice. Craving veggies? Try the Thai Me Up salad with chicken: Thai noodles, cucumber, carrot, bean sprouts, scallions and lots of mixed greens served up with a Thai peanut dressing. There are about 15 craft breweries in the Okanagan with more slated to open in the years to come. Have an adventure and discover your favourite craft breweries on the Okanagan Ale Trail.

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GO GREEN Chinese vegetables for good taste and good health BY CHEF HEIDI FINK | P H OTO S BY D O N D E N TO N

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T’S THAT time of year when I crave green vegetables like nothing else. Maybe I’m lusting for spring just around the corner; maybe I need a break from heavy winter foods. All I know is that dark leafy greens bring a hit of colour and vitamins to my table when I need them most. Whether it’s for their bright flavours, their dense nutrients, or for their “lightness” at a dark and heavy time of year, leafy greens are a perfect food for the late winter months. We all know leafy green vegetables are good for us, but we might not know how many different vegetables fall into that category! I particularly love the variety and versatility of Chinese greens. A trip to a grocery store or Chinese market provides an abundance of options, from delicate leafy greens to hearty and robust cabbage varieties. Their flavours are wonderful as well, ranging from the fresh, sweet mineral taste of yin choy, to the nuttiness of sui choy, to the sharp mustard hint in gai lan or yu choy sum. Best yet, Chinese greens can be used in both Asian-inspired recipes or as a substitute for kale, broccoli and chard. As a quick introduction, I will go over some basic, commonly available Chinese green vegetables, and provide three of my favourite recipes (two Asian, one Western) to use them in. Hopefully this will encourage us all to “eat our greens.”

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Bok choy With a mild cabbage flavour and robust crunchy texture, this is one of the most popular and easily available of the Chinese green vegetables. It comes in three handy sizes: regular, baby and ultra-tiny choy mue (which are so small they can be cooked whole, uncut). Bok choy is best in stir-fries and Thai curries, but if sliced thinly enough, can be steamed or cooked in broth. I prefer to cook the stems and leaves separately, unless using the tiny bok choy mue.

Shanghai bok choy A pale green and more delicate version of its sister, bok choy, this comes in baby and choy mue sizes. Use the same way you would use regular bok choy.

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Sui choy

Gai choy

Gai lan


Shanghai bok choy  |

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Three sizes of bok choy

Yu choy with ginger

Yu choy, yu choy sum, choy sum

Gai lan

This is one of the most popular greens in Chinese markets. Its leaves and stems are thinner and more delicate than bok choy, but it has a sharper and more intense flavour. Yu choy is versatile in the kitchen, a superstar in stir-fries, soups and platters of steamed greens. It’s a definite favourite of mine, especially the yu choy sum variation, in which the flowers are starting to emerge, making the flavour of these greens even stronger and more mustard-like.

Also known as Chinese broccoli, this absolutely delicious, leafy green has a small broccoli floret at the top of every stalk, with an abundance of dark green leaves. Gai lan tastes remarkably like broccoli — if broccoli had a suave upscale cousin. Everything is edible on this plant: stalk, florets and leaves. Gai lan is as versatile as yu choy sum, and can be used in any preparation you can think of. It is normally “regular sized” but at this time of year, you can find baby gai lan at Chinese markets.

Gai choy Sometimes referred to as Chinese mustard cabbage, this pale green, crinkly-leafed vegetable tastes very much like a cross between cabbage and mustard greens. It comes in both baby and regular sizes. Baby gai choy has a mild, sweet flavour and more delicate texture and is excellent for use in soups and steamed vegetables. Bigger, older gai choy has a delicious sharp and rich flavour and tastes wonderful in stir-fries and braises. It pairs well with pork dishes.

Sui choy Very similar to Napa cabbage, this sweet and nutty cabbage variety can be served raw or cooked. Thinly shredded, sui choy makes a delicious coleslaw (although be sure to serve it right away because this choy gives off a lot of juice once it has been dressed). Sui choy tastes wonderful in a stir-fry and in a soup. One of my favourites, and it’s widely available to boot.

Ong choy Also known as Chinese water spinach, ong choy is the first green vegetable on this list that is not in the brassica family of vegetables. With hollow stems, a crunchy texture and a very mild flavour, this is a great vegetable to stir-fry with strong flavours: garlic, chilis or fermented soy paste.

Yin choy Available seasonally, yin choy is known as amaranth greens in English. These “greens” often grow with a bright, fuschia heart in the centre of their leaves, giving them a stunning look next to all the other greens in the market stall. Yin choy has a bright mineral flavour — mildly sweet — and a soft texture. Its fuchsia markings disappear when cooked, leaving the eater with a pile of delicious pure greens to eat.


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a fine sieve suspended over a large bowl. Pour the broth back into the saucepan and heat to a simmer. Meanwhile, bring 2 quarts of water and 1 tsp of salt to a boil in a large pot. Stir in the noodles of your choice. Cook, stirring occasionally, until done to your liking, anywhere from 3 to 10 minutes, depending on the type of noodle. While the noodles are cooking, add the greens to the pot of simmering broth. Time this so that greens are bright green and just barely cooked when the noodles are done. It’s best to do this when the noodles are very close to being done. When the noodles are done to your liking, drain them well and immediately drizzle them with a bit of toasted sesame oil. Divide the noodles into four soup bowls, ladle the brothy greens over the noodles, and garnish each bowl with sliced green onion, cilantro, crushed chilis or whatever you desire.


Chinese greens in savoury broth.

CHINESE GREENS IN SAVOURY BROTH Serves 4. A warming, savoury recipe to add to your repertoire, this simple bowl of noodles and greens is my go-to in the late winter. It’s reminiscent of popular ramen-style bowls. 1 lb tender Chinese greens (sui choy, yin choy, baby gai choy, yu choy, spinach, baby bok choy, etc.) 1 Tbsp vegetable oil 4 green onions, sliced thinly (use both white and light green parts) 4 cloves garlic, peeled and chopped 3 cm chunk of ginger, peeled and chopped finely 2 - 3 dried chilis, broken in half (optional) 4 cups chicken broth, homemade or store bought 1 Tbsp soy sauce ¾ lb noodles of your choice (thin Chinese egg noodles, soba, somen, udon, spaghettini, rice noodles, etc.) Optional: sesame oil, brown sugar, rice vinegar Garnish: sliced green onion, cilantro, crushed chilis or chili oil Prepare the greens by washing, shaking dry and removing any leaves with brown or yellow spots. Cut the greens into small pieces, using both stems and leaves. Set aside. Heat a large saucepan over medium or medium-high heat. Add oil, then the green onions, garlic, ginger and chilis. Sauté for 1 to 2 minutes, until fragrant, then add the chicken broth and soy sauce. Bring to a boil, reduce heat to low and simmer very gently for 8 minutes. Strain the broth through 58  |

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Serves 4. A quick and simple recipe that turns an abundance of greens into a lip-smacking meal. This is a wonderful Western twist on Chinese gai lan.

½ pound dry pasta shapes, such as penne, fusilli, serpentini or orecchiette 1 large bunch gai lan 3 Tbsp extra-virgin olive oil, divided 6 cloves garlic, minced 2-5 anchovy fillets, minced (about 2 tsp) ¼ tsp crushed red chilis (optional) ½ tsp dried oregano ½ cup water ¼ tsp salt, or more, to taste 2 ripe tomatoes, chopped ¼ cup minced fresh parsley 1 cup crumbled feta cheese (preferably sheep feta) Prepare the gai lan by rinsing well in water. Then strip the leaves from the stems and chop the leaves into pieces or shreds no bigger than 1.5-inch squares. Cut the stems into small slices. Set your prepared greens aside. Bring 2 quarts of water to a rolling boil in a large pot. Add 1 tsp of salt and the pasta. Stir frequently in the first few minutes to keep pasta pieces separate. Cook 8 to 10 minutes, until done to your liking. Meanwhile, combine 2 Tbsp of the oil, anchovies, garlic, crushed chilis and oregano in a saucepan. Now turn the heat on to medium and heat gently, stirring almost constantly, until the anchovy has dissolved and the garlic is fragrant. Add half a cup of water, salt and the greens. Increase the heat to high, cover the pan and bring to a boil. Uncover, stir, reduce heat to low and re-cover pan. Cook 1 to 2 minutes, until vegetables are bright green. Uncover and simmer 3 more minutes. Add tomatoes with a sprinkle more salt and continue to simmer until the pasta is done.

When the pasta is finished, drain, reserving about a cup of the cooking water. Add pasta to the pan with the sauce, along with the parsley, the remaining Tbsp of olive oil and a bit of pasta water. Stir to combine, then simmer together to meld flavours, about 1 minute. Add more pasta water if the dish seems too dry. Stir in the cheese and serve.

STIR-FRIED GREENS WITH GARLIC Serves 4 to 6 as a side dish. An excellent way to get your family members to eat (and enjoy) their greens! Try this with any Chinese green vegetables you like, or with a mixture of greens. 1 to 1½ lbs Asian greens (try bok choy, gai lan, shanghai bok choy, ong choy or any other robust Asian green) ½ tsp soy sauce 1 to 1½ Tbsp salted soy beans, with liquid, crushed with the back of a spoon 1 Tbsp water 2 Tbsp vegetable, grapeseed or peanut oil 8 cloves garlic, peeled and minced ½ tsp dried chili flakes, or 2 red Thai chilis, minced Prepare the greens. Wash well, then use a knife to separate the soft leaves from the stems. Slice the stems into ½-inch pieces, and cut the leaves into larger slices. Keep the stems and the leaves in separate bowls. In a small bowl, mash the salted soy beans as best you can. Add the soy sauce and water. Heat a large skillet over medium or medium-high heat. Add the oil and swirl to coat the

Stir-fried greens with garlic. pan. Add the garlic and chilis and stir-fry vigorously for 30 to 40 seconds, until garlic is sticky and golden. Now add the prepared stems to the pan to the pan and stir fry for 1 to 2 minutes. Add a little water to the pan if things seem to be burning. Now add the leaves or soft florets and stir several times. Add the salted soybean mixture, stir well, cover and cook 3 to 5 minutes more, stirring occasionally, until greens are tender and infused with garlic. If necessary, add a bit of water to the pan while the greens are cooking to prevent burning. Remove the lid in the last minute of cooking to evaporate some of the liquid. Serve the greens immediately or allow to cool to room temperature to be served as a kind of salad.


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Lavish chateaux and lush gardens grace the Loire Valley


Château de Chenonceaux. At left, Chateau de Villandry.


ATHERINE DE Medici would have walked right here,” says Nicolas, our guide, as he leads us to the manicured edge of one of the first Renaissance gardens in France. Eight triangular lawns spread out before us, delineated by wide footpaths and flower beds that burst with spring blossoms. At the centre is the original fountain, now restored, as to when Catherine’s love rival, Diane De Poitiers, created this garden in the 16th century. I’m in the Loire Valley, where gorgeous gardens — and often titillating stories — are as plentiful as the chateaux they adorn. Behind us is the Chateau of Chenonceau, perhaps the most elegant of all the valley’s castles as it gracefully straddles the River Cher. What better place to be inspired to garden — and be captivated by the history and romance of the Renaissance — than in the valley that’s known both as The Garden of France and the Valley of Kings? Over several centuries, French royalty, nobility and the ordinary wealthy built hundreds of chateaux in this verdant valley. Their historic gardens were a key reason for UNESCO recognizing a 280-km stretch of the Loire as a World Heritage Site in 2010. I’m spending a week visiting a variety of gardens, learning their stories and savouring their unique charms. Here at Chenonceau, for instance, we learn that it’s known for its bouquets of cut flowers, and that the head florist holds the title of “Meilleur Ouvrier de France” (Best Artisan in France). We also learn about the intriguing love triangle that played out here. King Henry II had given Chenonceau to Diane, his mistress. When Henry was killed in a jousting

match, his wife became Queen. “She [Catherine] loved this castle,” explains Nicholas, “and was upset that the mistress had it.” So Catherine kicked out Diane and gave her another castle down the road. Perhaps most interesting of all, Catherine did not destroy Diane’s garden in a fit of revenge. She simply created her own nearby, similar in style and size, but with a pond instead of a fountain. After a sumptuous lunch in Chenonceau’s glassed L’Orangerie, where tender citrus trees where once overwintered, we head to the chateau itself and wander from room to room admiring masterpiece paintings, floor-toceiling tapestries and ornately furnished rooms. Throughout, we’re dazzled by fresh floral arrangements, including towering urns of pink peonies and rustic baskets filled with mosses, tiny trees and — since it’s spring — bird eggs. Chenonceau is the most visited, privately owned castle in France, but if you’re looking for grandeur on the largest of scales, then city-sized Chambord is a must. Picture, if you can, all 20 arrondissements of Paris. That’s the size of Chambord, originally a weekend hunting retreat for Francois I, now a national historic monument. Surrounded by a gamefilled forest, the castle is fascinating, especially its entwined double-spiral staircase, thought to have been inspired by Leonardo da Vinci (one of the artists Francis brought back from Italy after his battles there). However, I’m most interested in climbing to the top of one of Chambord’s turreted towers for the best view of the newly recreated formal French garden. After years of historical research — and the largesse of an American philanthropist to the tune of 3.5 million euros — the garden opened last spring, based on the original 18th century design.  |

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Gardens may be our focus, but we can’t ignore the fact that the Loire Valley is also a major wine-producing region. Stepping outside into the sunshine from the cold, dark interior (you’d never know this castle has more than 300 fireplaces!), we gaze out upon ... I guess it’s a garden ... but it’s so breathtaking in scope and so far from what I imagined, that it takes some time to digest. “The Renaissance garden has flowers. The French garden has no flowers,” our guide tells us, as if reading our minds. However there are trees, more than 600, along with hundreds of shrubs and rosebushes, and four enormous fleurs-de-lis cut from the expansive lawns. The garden’s crushed gravel paths are wide enough to drive on, in tune with the enormity of the castle itself. After Chambord, we need a reality check, or at least a garden on a bit more of a human scale. We find it at Chateau Villandry, the last major chateau to be built in the valley. As with Chambord, its gardens are substantially changed from the original. At the start of the 20th century, a new owner decided to meticulously recreate the Renaissance gardens. Today, his great grandson, Henri Carvallo, watches over the realm. When we arrive early one morning, we have the place almost to ourselves; three levels of living art that include a renowned kitchen garden (imagine perfect rows of purple basil, blue leeks and green lettuce); an ornamental garden with themes of love and music (heart-shaped boxwood beds filled with red tulips, for example); a water garden that reflects the clouds and trees; and a contemporary garden where lilacs scent the air. Henri tells us his staff of 50 grow 110,000 annual vegetables and plants each year, all without pesticides or herbicides, adding, “It comes with effort.” Gardens may be our focus, but we can’t ignore the fact that the Loire Valley is also a major wine-producing region. The limestone that lends itself so well to castle construction is critical to growing grapes here. “It’s like a sponge,” winemaker Denis Retiveau tells us through an interpreter as we enjoy a wine-tasting cruise on a traditional riverboat near the village of Montsoreau. 62  |

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Chateau de Villandry.

As we motor up the Vienne — a large tributary of the Loire — we try a variety of Retiveau’s white, red and rose wines while learning that grape roots will reach down 30 metres to find precious water stored in the limestone. At the nearby Fontevraud Abbey, one of the largest surviving monasteries from the Middle Ages, and where we’ll spend a night, nuns and monks once grew 1,000 hectares of grapes for wine. In the Middle Ages, “there were too many diseases to drink the water,” explains our guide. Interestingly, the monks of the abbey were allotted only a quarter litre per day while the women got half a litre — no doubt one of the benefits of having a woman run the place! At the end of our week we return to our garden theme with a stroll through the Oriental Park of Maulévrier, the largest Japanese garden in Europe, then head next door to Chateau Colbert, a 17th century gem. Perhaps it’s the golden light of late afternoon, or the sadness I always feel when something good is coming to an end, but it’s here, in the small potager of Chateau Colbert that I experience an unmistakable je ne sais quoi. The head gardener, who came here from the potager du Roi at Versailles, snips chives, digs up tiny red, white and pink radishes, and cuts open cloves of pungent garlic. In the greenhouse, we inhale the sweet scent of basil and chew on the leaves of mertensia maritima, a plant that tastes unmistakably like raw oysters. That night we eat in the chateau’s gilded dining room and sleep under its lofty ceilings, surrounded by paintings that celebrate the pleasures of a lucky few in bygone centuries. Fortunately, their gardens live on for all of us to enjoy. For more information about the region, see: Loire Valley tourist board – Pays de la Loire tourism – Atout France –

Whether you’re staying up late with a good book, sleeping in ‘til noon or snuggling under the covers, do it in a bed you love.

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Pearl festival OF A

Annual Osoyoos event is a must-do for anyone who loves oysters BY SUSAN LUNDY


S WE set out on

an oyster festival road-trip to the southern Okanagan last April, a question burned on my mind. Why Osoyoos? Aside from the lovely alliteration of “Osoyoos Oyster Festival,” there’s nary a saltwater, oyster-lined seashore to be found in this small desert city. But I quickly learned the “why” of it doesn’t matter. Fact: If you love oysters, this is the most dizzying, delectable, decadent festival you can find. At height of it — the culminating Art of the Pearl Gala — patrons enter a large room filled with stations hosted by top restaurateurs, vintners and brewers from the Okanagan Valley. They’re all vying to serve up the best oyster dish and best glasses of red, white or bubbly, beer, cider and even whiskey. People literally wander from table to table, sampling the most divine flavours imaginable. The question isn’t “why?” it’s “why not?” Festival events also include the Beach BBQ & Brews Festival and Deep Sea Garden Party. Last year, the event ran five days, with oyster-focussed dinners at Terrafina and Miradoro, and a Whiskey & Oysters event at the Holiday

Inn & Suites. (Check the website at for tickets and updates for the 2018 festival, which runs April 18-22.) In addition to the festival and its array of oyster events, April is an excellent time to visit Osoyoos since the weather is mild and the city’s annual influx of visiting hordes

has yet to arrive. My husband, Bruce, and I settled in at the beautiful Watermark Beach Resort, happily spreading out in a large suite that featured two bedrooms, two bathrooms, a gourmet kitchen, living room and large outdoor barbecue and living area. Conveniently located near the city core, our room overlooked a lakeside boardwalk,

The beautiful Osoyoos valley.

FACT: If you love oysters, this is the most dizzying, delectable, decadent festival you can find. an inviting strip of sandy beach, the picturesque Osoyoos Lake and distant views of desert hills. It’s also just a few steps away from the highly recommended Jojo’s Café on Main Street, where we enjoyed a fabulous breakfast. Best yet — the festival shuttle makes regular stops here so you can go ahead and have those extra glasses of wine without worrying about driving afterwards. Resort amenities include the award-winning Restaurant at Watermark, where we feasted our first night, hot tubs, steam rooms, an outdoor heated pool, waterslide, spa, on-site wellness coordinator and facilities, yoga, Pilates and more. The weather was a happy 16° C and sunny. (And as promotional material points out, visitors here can take advantage of the country’s driest climate with the lowest annual rainfall.) Unfortunately, we arrived too late to attend the Friday evening kick-off event — Beach BBQ & Brews — but the organizers kindly let us know what we’d missed: “This lively barbecue-style buffet features seafood and traditional barbecue fare, paired with generous pours of the South Okanagan’s best brews, craft ciders and a signature Canadian Whiskey cocktail.” Yum. Before hitting Saturday afternoon’s Deep Sea Garden Party, we 66  |

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decided to check out the Nk’Mip Desert Cultural Centre, which we could see across the lake from our room, almost camouflaged against the terrain. The state-of-the-art interpretive centre is architecturally fascinating as it’s constructed into a hillside with multi-coloured rammed earth walls. We were met by a knowledgeable man who described the history and culture of the Okanagan’s Indigenous people. Extensive indoor and outdoor exhibit galleries create a fun, interactive learning environment with hands-on displays, education stations and two multi-media theatre experiences. Much of the learning occurs outside as you wind along trails at the foot of a rocky cliff — the landscape spotted with sage brush and pine trees, and beautiful distant views to the downtown of Osoyoos and the lake. It was definitely worth the visit. Then it was off to the Deep Sea Garden Party, held last year at Walnut Beach Resort, where, under a big tent, we sampled oysters and other culinary delights, paired with exceptional wine and beer from local wineries and craft breweries. One of the most outstanding things about the festival is having the best of the Southern Okanagan — both food and drink — all together in one spot. We were able to meet and chat

with some of the area’s top chefs, as well as Jon Crofts, of the famous Codfathers Seafood Market in Kelowna, who was largely responsible for gathering oysters from all parts of the country for this event. We mingled with winery staff — from small, just-getting-started vineyards to the well established — and met people from all walks of life. After the party, it was back to the Watermark for a muchneeded rest before catching the shuttle to the signature event, Art of the Pearl Gala, held at Hyatt’s Spirit Ridge Lake Resort Winery. Located on sacred ground of the Okanagan Indian Band, it is beautifully appointed. And as the first part of the gala took place at an outdoor reception — with sparkling wine tastings and light canapé service — it gave us time to admire the resort’s unique architecture. Then the gala got underway with its incredible oyster creations and food and beverage stations — it was an indescribable feast of flavours that ran from 7-9:30 pm, followed by DJ music and dancing until 11 pm. One of our biggest discoveries was the heavenly flavour that emerges by combining whiskey and oysters. Pour a few drops into your freshly shucked, raw oyster and slurp it back for a divine explosion of taste. Who knew? Satiated at the end of the night, we headed back to the hotel and made plans for some sightseeing the following day before hitting the road back home. In addition to boasting world-class wineries, Osoyoos has great golf courses and is fast becoming a cycling destination. However, we stuck with the wineries and drove up to Burrowing Owl, where we received an exceptional tour and tasting of some of our favourite wines (several of which found their way into

We mingled with winery staff — from small, justgetting-started vineyards to the well established — and met people from all walks of life. parcels in the backseat of our car). We also stopped at Spotted Lake, one of the Okanagan’s natural wonders. The lake contains dense deposits of magnesium sulphate, calcium and sodium sulphates among other minerals. When most of the water in the lake evaporates during the summer, it exposes large, brightly coloured “spots.” The lake is a sacred site of the Okanagan First Nations and the waters are said to have healing powers. As a visitor, you can’t hike to Spotted Lake itself because of environmental concerns and the sacred nature of the site, but there’s an alcove off of Highway 3, west of Osoyoos, where you can stop for photographs. Heading home, I discovered the question that initially burned on my mind had changed significantly. Instead of wondering “why?” I wanted to know “when?” — specifically, “When are we going back?”

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Actors Allyce Kranabetter, Andrea Sorestad and Michelle Deighton: The Drowning Girls.




ESSIE, ALICE and Margaret have two things in common: they are married to George Joseph Smith, and they are dead.” Welcome to the breathtaking rich fantasia that is The Drowning Girls. Written by Canadian playwrights Daniela Vlaskalic, Beth Graham and Charlie Tomlinson, the play reflects on the misconceptions of love, married life and the notso-happily ever after. There is some synchronicity regarding the timing of this production, according to director Chantal Ethier. “We originally planned to produce this performance last year, but there were some complications. Now here we are, in the aftermath of the ‘Me Too’ movement, reflecting on that discussion with a story about women who are at the mercy of an

abusive man. I think everything happens for a reason.” The Fred Skeleton Theatre Company mandate is to provide shows that push boundaries, stretch limits and introduce its audiences to the surprising, the strange and the wonderful. The Drowning Girls will meet all of those criteria — discussing murder with both serious intent and a touch of levity. Ethier also hopes to partner with local women’s support groups, using the shows to draw attention to the important work they do and perhaps provide some material support as well.


OKANAGAN FEST OF ALE PENTICTON TRADE AND CONVENTION CENTRE APRIL 13 -14 It’s spring! And the best way to celebrate the new season? Join over 65 craft brewers at one of the largest and longestrunning beer and cider festivals in the Pacific Northwest. There are over 175 quality crafted beers, ciders and cask ales to choose from at the 23rd annual Okanagan Fest of Ale in  |

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The Okanagan Fest of Ale rolls back into Penticton, April 13-14 and it’s shaping up to be another great year for the annual beer festival.

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Penticton, as well as a culinary feast provided by local restaurateurs, live entertainment, displays, seminars and more. Come try a little bit of everything. Talk to the people who actually make the brews and learn more about their products. Cast your vote for the Peoples’ Choice Awards and see if you agree with the experts who judge the Best in Fest competition. The non-profit, volunteer-managed Okanagan Fest of Ale Society supports and promotes the craft brewery industry, local tourism and philanthropy. As of October 2017, the society gifted $637,600 in net proceeds to qualifying local registered charities. The entire community gets into the action, with accommodation packages available, week-long events at local eateries and brewhouse parties. As they say, “Whether you’re a seasoned craft beer connoisseur or a craft brew newcomer, you won’t want to miss the Okanagan Fest of Ale.”

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Esmeralda captured the hearts of many men, but it is the heart of Quasimodo and his love for the gypsy girl that drives this epic story by the great French author Victor Hugo. It’s a tale of love and acceptance, and what it means to be a hero. Kelowna Actors Studio is one of the first companies in Canada to receive the rights to Disney’s The Hunchback of Notre Dame musical. Although based on the Disney movie, this is not your typical Disney story. There isn’t a princess or happily-ever-after ending. Instead, it’s a tale about social injustice, prejudice and the ageold struggle between good and evil. Presenting a cast of 30, plus a 30-person choir, Kelowna Actors Studio will certainly do justice to the sweeping score created by Alan Menken and Stephen Schwartz. KAS veteran Julia Chambers plays Esmeralda. Vinny Keats — who plays Clopin, King of the Gypsies — and Dane Smit, playing Phoebus, captain of the Cathedral Guard, are both newcomers to KAS and recent graduates of the Canadian College of Performing Arts in Victoria. The timeless story, grand production and talented performers all combine to make this the must-see show of the season.

When Annie’s husband dies of leukemia, she devises a plan to raise money for the local hospital: an “alternative” calendar featuring women from the village as models. The calendar is a great success but that success comes with some unforeseen consequences. Calendar Girls is the true story about women taking their clothes off for charity. “It’s a gorgeous play!” said director Tanya Laing Gahr. “It’s about friendship, aging and revealing oneself without removing clothing. The story is both touching and hysterically funny.” She added that nudity in the show is “suggested” only. Powerhouse Theatre is creating a uniquely Vernon production of Tim Firth’s award-winning play. “We are honouring the text that Firth wrote, as well as respecting our local actors. There was so much laughter during our read-throughs. A lot of good energy is happening with this production.” Firth is quoted as saying, “The reason that Calendar Girls has worked is because people largely have laughed so much that they’ve been able to release what they feel emotionally about the story it is based on. It is smothered in laughter and the message of it is that laughter is the weapon.”



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Father-daughter artists Ron and Jessica Hedrick.

“On Stage” Irene Gendelman 36x24 acrylic/canvas #9 3045 Tutt St. 250-861-4992

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In a region known for its large and vibrant arts community, the name Hedrick is one that stands out. “Ron and Jessica Hedrick combine to form a formidable father-daughter painting duo,” said Joshua Peters, owner of Hambleton Galleries. The Hedricks will be featured in show at the gallery during the month of April. Jessica said that she practically grew up with a paintbrush in her hand: “When I was five years old and Dad was painting at home, he would give me a brush, a canvas and some paints. That’s just how it was.” Her work encompasses impressionistic landscapes, still life and portraiture. Ron has been painting professionally since 1980. From landscapes to still life and nostalgic scenes, it is his exceptional use of light and confident brushwork that makes Ron’s pieces stand out. Most recently, he has focussed on the landscapes and light of the Okanagan. “An Impressionist by style and oil painter by medium, Ron captures a scene with a mastery that must be seen to be believed,” said Peters. Opening night is April 5. Enjoy some refreshments, meet Ron and Jessica, and perhaps add a wonderful new piece of Okanagan art to your home.

All of us get complacent at one time or another, stuck in a rut of doing the same things the same way. The people at Ellis Art Studio in Kelowna understand that, and seek to encourage and support artists who need a push in a different direction. “Tangent” is an exhibition by artists who’ve taken that step, a show “to debut new work that is a break from their current portfolio,” said Brazen Edwards, art director at Ellis Art Studios. “The premise is a collaborative approach to artistic advancement by painting just for fun and taking chances,” continued Edwards. “As a professional artist, you are encouraged to find a style and not deviate from that due to a fear of failure, or because it sells and is essential to the gallery system. But not taking risks with art exploration can backfire, as it often discourages growth, which can be stagnating for an art career.” The show features well-known artists Brazen Edwards, Jolene Mackie, Fiona Neal, Ketrena Schultz, Rachel Suchan, Lyndsey Sky, Gail Hodgson, Jeannine Caine and guests. When you’re out enjoying the fresh, clean spring air, stop by Ellis Art Studios and take in some fresh, clean works of art.



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This spring features looks that have a singular focus. This means you choose one element to highlight — in this case the eyes — and downplay all the other elements, in this case, the brows, lashes and lips.


It’s important to even out skin tones, especially when you have a strong singular focus like a bold eye. Neutralizing the complexion means the skin won’t compete with the eyes.


Jenny started with an un-tinted primer and then extended the purple eye shadow beyond the eyelid. Using a wedge sponge helped to extend the shadow equally.


Nude shades are easy to pare with this season’s popular pastels palette. For this lip, Jenny chose a nude with a peach undertone to balance the purple on the eye.


into play when choosing a shadow to complement your eye colour. A shade of purple worked on this model because her eyes are green — a colour on the opposite side of the colour wheel.

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xpert makeup artist Jenny McKinney shares how to “get-the-look” from our Boulevard fashion feature. Knowing that pastels are a huge fashion trend for spring/summer 2018 and with a nod to the PANTONE colour of the year, Ultra Violet, Jenny chose to create a playful eye as the focal point of the makeup. According to Jenny, this look’s “ethereal, playful and whimsical mood is brave and bold without being hard.”  |

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Model Bria Gainey. Photo by Darren Hull.

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Boulevard Magazine, Okanagan Home - Mar/Apr 2018  
Boulevard Magazine, Okanagan Home - Mar/Apr 2018