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Out of the box and into summer!

SUMMER ROMANCE Chic and timeless fashion that bursts with personality

WHERE PAST MEETS PRESENT Artist John Marston’s mesmerizing carvings


Layered sandwiches that explode with taste

Vancouver Island’s Menswear Destination

2018 Nanaimo Chamber of Commerce Small Business of the Year


IRRESISTABLE & AFFORDABLE THE PRESIDENT Recliner & Ottoman by EKORNES®, offers the very best in contemporary style and exceptional comfort.


COQUITLAM LANGLEY NANAIMO KELOWNA 1400 United Blvd 20429 Langley By-Pass 1711 Bowen Rd 1912 SpallKELOWNA Rd COQUITLAM LANGLEY RICHMOND NANAIMO 1400 United Blvd 20429 Langley By-Pass 12551 Bridgeport Rd 1912 Spall Rd 1711 Bowen 604.524.3443 604.530.9458 250.753.8900 Rd 250.860.3635 604.524.3444









VICTORIA 661 McCallum VICTORIA Rd 661 McCallum Rd 250.474.3433 250.475.2233







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4337 Boban Drive, Nanaimo 250.729.9766 4337 Boban Drive, Nanaimo I 250.729.9766



On the Cover

Stunning home on the rocks in Fairwinds

Photo by Geoff Hobson Boulevard’s feature house is a work of art, with oversize doors, lofty ceilings and spectacular views. Face painting by Roberta de la Vega; Chinese horses, artist unknown.




8  |

By Darcy Nybo


Colin Nicol’s passion for all things financial

By Tess van Straaten



Five activities to expand your world

By Jane Zatylny


SUMMER ROMANCE Chic and timeless fashion with rich colours and prints that burst with personality.

By Katherine Suna


Make layered sandwiches that explode with taste

By Chef Heidi Fink






Getting Out of the Box

By Susan Lundy

16 inspiredSTYLE

Karen Griffin and Connie Cyr

By Katherine Suna

24 inspiredHEALTH


It’s the Berries

What’s on this month

By Pamela Durkin

By Sherry Conly

28 inspiredPEOPLE


John Marston

By Sean McIntyre

Ticket to Inspire Raelene Cormier

By Sean McIntyre


Loving La Jolla The Lodge at Torrey Pines

By Suzanne Morphet

20 inspiredEATS


Rustic Canadian

It’s in the Cards

By Lauren Kramer

By Chelsea Forman


By Lia Crowe  |










“I wanted to create a look that gives a healthy glow to model Amanda’s skin. I used the Glo Skin Beauty line to achieve this. I also have to admit that 95 per cent of the time I incorporate RMS Living Luminizer into every model’s makeup application, since it just photographs so beautifully. Trade secret.” Jen is a Victoria-based makeup artist.

“Nearly all the events in this issue are presented by non-profit organizations that thrive with your support. The Comox Valley Youth Centre is one of Vancouver Island’s best kept secrets, brimming with talent and love of theatre. The Salvation Army holds a Charity Golf Classic every summer to help raise funds for housing and social services, and the Mac Arts Centre is a great supporter of local artists.” A graduate of Vancouver Island University, Sherry works as a content writer and editor for businesses and Canadian publications.

C E N T R A L I S L A N D L I F E AT I T S F I N E S T SU M M ER 201 8


PUBLISHER Mario Gedicke 250.891.5627

EDITOR Susan Lundy



DESIGN Lorianne Koch Michelle Gjerde ADVERTISING

Mario Gedicke Andrea Rosato-Taylor Pat Brindle Vicki Clark






PAGE 54 PAGE 66 “Until the photo shoot for our fashion story, I had never been to Blue Grouse Estate Winery. I had heard it was nice, but as soon as I arrived, I realize that was an understatement — ‘absolutely stunning’ is a better descriptor. Sweeping vineyards, a beautiful bit of woods with a creek running through it and that typical, never-gets-old Cowichan Valley view stretching for miles!” Lia is a stylist, creative director, photographer and writer with a long history of working in the fashion industry.

“Who knew sandwiches could be so much fun to photograph? Working together with Chef Heidi Fink and associate editor Lia Crowe on our food feature, the stacks of bread, vegetables, meats and spreads became colourful, textured architecture rather than just tasty fuel for the body.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411



lofty living

out of the box and into summer!







“I fell in love with the colours in this issue’s food story. I’m usually very focussed on flavour, but while stacking the sandwich ingredients for the photo shoot, I became entranced with the layers of colour and how that translated to the flavour anticipation in my mind.” Heidi is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

CONTRIBUTING WRITERS Sherry Conley, Lia Crowe, Pamela Durkin, Heidi Fink, Chelsea Forman, Lauren Kramer, Sean McIntyre, Suzanne Morphet, Darcy Nybo, Katherine Suna, Tess van Straaten, Jane Zatylny CONTRIBUTING Lia Crowe, Don Denton, PHOTOGRAPHERS Geoff Hobson Izabel Kazenbroot-Guppy

“Arriving at Elements Casino for the grand opening event, I was amazed by the complete revitalization of Greater Victoria’s only gaming venue. The space has been transformed, reaching far beyond the limits of a traditional casino into a total entertainment facility.” 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.

summer romance Chic and timeless fashion that bursts with personality

where past meets present Artist John Marston’s mesmerizing carvings


Layered sandwiches that explode with taste

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

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.

10  |


A Volkswagen that fits 7:

Introducing the Atlas. Starting from only $35,690.* If British Columbia had a spirit animal, it would be the 3-row, 7-seat Atlas. With available features such as 4MOTION® All-Wheel Drive, Lane Assist and Front Assist, and up to 5,000 lbs of towing capacity, the Atlas has the size and versatility to take in the great outdoors. Nature is calling… and it says, “Bring marshmallows!”

Exceptional exists for less than you think. Harbourview Autohaus Ltd. 4931 Wellington Road, Nanaimo, Phone 250-751-1221, **All prices are MSRP in Canadian dollars. MSRP is the Manufacturer’s Suggested Retail Price and excludes taxes, freight and PDI ($1,845 for the Atlas and Tiguan / $1,795 for the Touareg / $1,695 for the Passat / $1,645 for all other models), levies, fees, optional equipment, license, insurance, registration, and any dealer or other charges, where applicable. Environmental or related levies and taxes may vary by jurisdiction. Dealer may sell for less. European or American models may be shown. Specifications, equipment, options and prices are subject to change without notice.







PAGE 32 “This home was an stunning West Coast modern home with a fantastic, open-concept layout. Fabulous views mixed with over-height ceilings really made this a great home to photograph.” Born and raised in Victoria, Geoff has developed his passion for architectural and outdoor photography over the last two decades.

“Our shoot took place during the first week of proper golden hours — the stores were sun drenched and the clothes were breezy. Connie, Karen and the team took a stroll around the area surrounding their store and found a pretty pathway. We shared stories of our already busy summer plans. Our two subjects were full of laughs and were wonderful company.” Izabel is a freelance graphic designer, model and photographer from Nanaimo.


PAGE 20 “A longtime fan of Tigh-Na-Mara Seaside Spa Resort, I was thrilled to interview Chef Eric Edwards for this issue.” A Richmond-based writer, Lauren heads across the pond to Vancouver Island whenever possible, and over the last two decades has explored many of its nooks and crannies.









PAGE 28 “Hearing the experience and wisdom offered by Coast Salish carver John Marston has stressed in me the importance of finding beauty in the everyday world that surrounds us.” Sean is a Salt Spring Island-based freelance journalist with more than 15 years of newspaper and magazine writing experience.

“I discovered that The Lodge at Torrey Pines in San Diego is a perfect place for a couple who has different interests. I’m a hiker; my husband’s a golfer, the trip was a match for us both.” Suzanne is a travel writer and photographer who lives conveniently close to both the airport and the ferry terminal to make frequent escapes from the island.

“Westmark Construction did an excellent job of clearing away tons of rock and rubble to create a home worthy of its relaxing ocean views. It’s a perfect example of what a team can do when they work well together.” Darcy is a freelance writer, writing instructor and author. She loves meeting and chatting with the people who have created their dream homes and telling their stories.









“The panoramic view of The Blue Grouse Estate Winery was the perfect location for our Italian romance inspired shoot. Paul was such a great host, and even let us sample their in-house bubbly. Bold colours, linen, jumpsuits and sunhats were staples in styling for this issue. I can’t wait to come back to the estate for a little weekend getaway with the one I love; it truly embodies natural serenity.” Katherine is a fashions stylist, and loves to unwind with a glass of white wine.



“It takes a lot of courage — and faith in the future — to pack up your life and move to a different country. But that’s exactly what Colin Nicol did. Emigrating to Canada in this 30s and leaving a great job, Colin trusted his gut and found even more success in Canada.” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for close to two decades.


PAGE 46 “This assignment was timely because I recently decided to consciously seek out some new activities to try. Sure, I may fail, but I’m learning that it’s actually the attempt that matters most.” Jane Zatylny is a longtime writer, editor, and communications professional.




Getting out of the box BY SUSAN LUNDY

In the winter, there’s the Canucks, in the summer, it’s the Jays. Bed around 11:00; up at 7:00. It’s a good, comfy box. But once in awhile, I think, I gotta shake things up. I remember things I did years ago (before I understood mortality), like riding in a plane with the door removed to take photos; signing up for sky-diving classes (thankfully cancelled); going up in a glider; wind-surfing; travelling around Europe with a back-pack; watching the sun rise after all-night parties; embarking on spontaneous road-trips. For those of you — like me — who pine for something different this summer, Boulevard has you covered. Getting out of the box is the subject of this edition’s feature story, a concept writer Jane Zatylny embraced with enthusiasm, coming up with five great ideas. Throughout these pages, you can also get out of your food box. Take a basket of stacked sandwiches on a picnic; get healthy with some unusual berries; sample the recipe offered up by Cedars Restaurant’s Chef Eric Edwards. Feast your eyes on a beautiful home; hit the casino; live vicariously through travel writer Suzanne Morphet as she visits the exclusive The Lodge at Torrey Pines. Meet Karen Griffin and Connie Cyr, John Marston, Colin Nicol and Raelene Cormier. Travel to the beautiful Blue Grouse Estate Winery to gaze upon romantic summer fashion. Promise yourself to do something out of the box this summer. Back on our cross-country journey, our speed-challenged van forced us to take back roads and visit small towns. But finally, we hit our first city, which happened to be Bruce’s hometown of Calgary. We rumbled into town via a route Bruce had driven dozens of times. Vehicles hurtled past us and he gripped the wheel, noting in wonderment: “I don’t think I’ve ever been passed on this highway before.” The traffic got thicker and faster. Cars weaved in and out and around us. Finally Bruce exploded. “Where are they all going in such a hurry?” he demanded. “It’s 7 o’clock at night. What could be so important they have to get there so quickly?” Suddenly, he wasn’t so comfortable back in his old box. PHOTO BY LIA CROWE


hould we try taking it to full speed?” Bruce wondered. I smiled to myself, as my foot was pressed to the floor, and this was top speed. He was about to discover that this journey would be a little outside the box. We had just flown from Victoria to Moncton to pick up my 1978 VW van — driven east the previous year by my daughter and her friends — and take it home to the coast. Bruce and I were a “newish” couple at the time and it was his first introduction to my beloved, if slightly decrepit and definitely speed-challenged, van. My vision of the trip also changed in the 30-minute drive from the auto shop, where the van had wintered, to the home of a friend, where we planned to clean it up. It shook and sputtered as I stepped on the gas, eventually belching into the iconic chug-chug-chug of a VW. We lurched forward, merged onto the Trans Canada and reached a pedal-to-themetal speed of about 80 kilometres per hour — even slower than I’d recalled. At that time, Bruce was what I termed a “destination-oriented driver” from Calgary, where he wove in and out of traffic in his powerful Toyota FJ, frequently letting me know his thoughts on slow drivers. But on this day, he was silenced as the cars zoomed by us on the highway. I could feel his alarm. I’ve written previously about my van, affectionately called The Pumpkin Loaf for its bright orange hue and white high-top roof. (In fact, last spring I reflected on it in this space as I prepared to sell it. By the end of the column I’d talked myself out of selling it — and, yes, I still have it.) It’s since been fixed up, but back in 2011 when we took our cross-Canada trip, it had seen better days — especially before it sat for a year in a Moncton snow pile. We were all surprised it made it across the country on the eastbound trip and it seemed audacious to drive it all the way back. But as we headed first further east and then west, Bruce started to feel the vibe. The world changes when you get behind the wheel of an old V-Dub. You can’t go fast, can’t think about changing lanes and passing trucks and zooming to your destination. Everything slows down. “That’s a very ‘teenage’ thing to do,” commented one friend. But for us, it was merely a wonderfully out-of-the-box trip to take. Most of the time I’m happy living “inside the box.” I like my work, I enjoy walking and hiking, I revel in dinners out and Netflix in.

“That’s a very ‘teenage’ thing to do,” commented one friend. But for us, it was merely a wonderfully out-of-the-box trip to take.

14  |


Susan Lundy has been writing stories since she was six years old. She has a degree in creative writing from the University of Victoria, and after working for many years as an award-winning journalist is now a magazine editor, author and freelance writer.

Heat up your style cool down your Home

V I C TO R I A 601 Boleskine Rd. 250-384-9359


201-4300 Wellington Rd. 250-756-3614

i l l u m i n at i o n s b c . c o m

The Brighter Side of Lighting



Connie Cyr + Karen Griffin OWNERS OF KC’S BOUTIQUE & PETITES


CC LIFE FAVOURITE PRINT MAGAZINE: Hello Canada. FAVOURITE STYLE BLOG: Brittany Lauren. COFFEE TABLE BOOK: The Bucket List —1000 Adventures Big and Small by Kath Stathers. FAVOURITE BOOK OF ALL TIME: Outlander. FAVOURITE LOCAL RESTAURANT OR CAFE: Asteras. FAVOURITE COCKTAIL: Burrowing Owl — Cabernet Franc

2013 (wine), Blueberry Tea (after dinner drink) and Lemon Drop Martini (cocktail). ALBUM ON CURRENT ROTATION: Neil Diamond’s Greatest Hits. FAVOURITE FLOWER: Gerbers. FAVOURITE CITY TO VISIT: Montreal. FAVOURITE HOTEL: Inter Continental in Old Montreal. FAVOURITE PLACE IN THE WHOLE WORLD: Greece. FAVOURITE THING TO DO ON YOUR FREE TIME: Cook for my family.


GO-TO OUTFIT: Boyfriend jeans, tunic and lots of accessories. FAVOURITE PAIR OF SHOES: Black Gladiators. FAVOURITE DAY BAG: Coach Bucket Purse. FAVOURITE JEWELLERY PIECE OR DESIGNER: “A large silver and amethyst ring I bought in Greece. FASHION OBSESSION: Chunky jewellery and bold-print ankle pants. ACCESSORY YOU SPEND THE MOST MONEY ON: Purse. TOP 3 ITEMS ALWAYS FOUND IN YOUR PURSE: Sunglasses, lip balm and a Tide Stick. NECESSARY INDULGENCE: Spa days. MOISTURIZER: Eight Greens Whip Moisturizer by Eminence. SCENT: Geranium Essential Oil. MUST HAVE HAIR PRODUCT: Marc Anthony’s Strictly Curls. BEAUTY SECRET: Lots of sleep, lots of water and regular facials. FAVOURITE LIP PRODUCT: Citrus Lip Balm by Eminence. FAVOURITE MAKEUP-BRAND:

Young Blood.

16  |




bought my first Ribkoff piece at 16 and have worn him every season since!” FAVOURITE MUSICIAN: Chris Stapelton.


T WAS a gorgeous spring day in Nanaimo when I met with Connie and Karen, storeowners of KC’s Boutique & petites for 11 years. It became immediately evident that Karen and Connie are the best of friends. “We have been friends for over 30 years,” said Connie. “Karen sold Discovery Toys, and I had a toy party at my house when our children were young. Karen recruited me, and we immediately became friends and starting doing events together. Essentially, our kids brought us together.” Karen and Connie each bring their own strengths to the table. Karen’s background is in marketing and sales and Connie’s is in human resources and retail business. “I focus on the numbers and the back end of the business, and Karen thrives in the front end, assisting customers and marketing the boutique” said Connie. The two frequently get told on buying trips that working together can ruin a friendship.


COFFEE TABLE BOOK: The Wisdom of Sundays, Life-changing Insights from Super Soul Conversations by Oprah Winfrey. LAST GOOD READ: Flourish by Martin E.P. Seligman. “I love reading business books and travel magazines.” FAVOURITE THING TO BINGE WATCH: “I am really a Netflix junkie. I love watching BBC crime drama series, and Ted Talks too.” FAVOURITE LOCAL RESTAURANT OR CAFÉ: La Stella Trattoria, Wesley St. FAVOURITE FLOWER: Bird of paradise. “Exotic ,unique and tropical!” FAVOURITE CITY TO VISIT: Prague, Czech Republic. FAVOURITE PLACE IN THE WHOLE WORLD: “Anywhere my grandchildren are — currently Raleigh, North Carolina. FAVOURITE HOTEL: The Pendry in San Diego California. FAVOURITE THING TO DO IN YOUR SPARE TIME:


Ride on the back of a motorcycle.

GO-TO OUTFIT: Black and white Joseph Ribkoff

top and black slim leg pant accessorized with lots of bracelets and coloured shoes. Many, many, many years ago — brown dress with white polka dots and white collar. “Oh... it was made by Joseph Ribkoff.” FAVOURITE PAIR OF SHOES: Hot pink, slingback shoes with pink and mint green striped heel by Sacha London. FAVOURITE DAY BAG: Travel purse by Jaks. FAVOURITE JEWELLERY PIECE OR DESIGNER: “Any bracelet Connie brings back for me from one of her trips.” FASHION OBSESSION: Shoes. ACCESSORY YOU SPEND MOST MONEY ON: Shoes. TOP 3 ITEMS ALWAYS FOUND IN YOUR PURSE: “ Cell phone with pictures of my grandchildren, credit card and daytimer.” BEAUTY SECRET: Tint your eyebrows to bring out your eyes. HAIR SALON: Hair Affair 2 Nanaimo. NECESSARY INDULGENCE: “Spas...all spas! Natural, holistic, relaxation, reflexology lomi it all. Head to toe...” MOISTURIZER: Eminence. SCENT: Black Opium by Yves Saint Laurent. MUST HAVE HAIR PRODUCT: Big Sexy hairspray. “I should own shares in the company.”



am always looking for information on fashion and style tips for women over 40. I just surf the net (Do they even say that anymore!?)” STYLE ICON: Jackie O. FAVOURITE FASHION DESIGNER: “I’m all Canadian! I love Joseph Ribkoff, and have since I was a young adult with a charge card.” FAVOURITE ERA OF TIME: Mad Men ‘50s or ‘60s. Roaring ‘20s…many eras! FAVOURITE MUSICIAN: Ed Sheeran. FAVOURITE MOVIE: South





“If nothing else we are closer now than ever after 11 years of doing our business. What makes a good marriage work is what makes our partnership work. We respect and value each other,” said Connie. Both are also very family oriented and gushed about their beautiful grandkids and children whenever they got a chance. KC’s Boutique carries a size range from 0 to 16, offers 13 clothing lines made in Canada and caters to petite women as well as regular sizes. “We have evolved because we now have daughters, mothers and grandmothers all shopping together in our store. Joseph Ribkoff is our topselling designer label, and Marble — which is made in Scotland — is another line our ladies love. Our store focusses more on the travel and cruise market,” said Karen. They both beamed as they talked about their clients, explaining how grateful they are for them. They readily take into consideration their clients’ needs and listen to their suggestions. “We have clients that travel to Europe and Asia,

“What makes a good marriage work is what makes our partnership work. We respect and value each other.”

and even a 92-year-old client who went on a African safari. It’s really inspiring! We have pictures all over our store of our customers wearing our clothes on their travels, said Karen, adding, “The other big push is natural and breathable fibres such as cotton, rayon and bamboo.” We laughed about Karen’s style, as she is not a casual dresser. “I am definitely a timeless classic dresser, and you won’t often see me wearing jeans on my days off unless I have to show off some great shoes” said Karen. Connie on the other hand loves chunky jewellery accessories and pops of colour. “I dress funky, and love asymmetrical and layered looks. I also wear tons of accessories. It’s kind of the joke with my friends,” she chuckled. I find their passion for their work, clients and community so admirable. One of the charities they help raise money for is the Nanaimo Community Hospice. They’ve helped raise $43,700 over the past six years through their annual Fashion for Compassion high tea and fashion show. It’s evident that they both share the same views when it comes to success. Aside from their successful clothing store, Connie and Karen both agreed “the definition of success is having healthy, happy relationships with people you love!”

Soak in

the Good Life!

zzi hot tub is your island escap A Jacu e…

250-758-7155 or 1-866-400-7561 102-2520 Bowen Rd. (across from Nanaimo Honda Car Dealership)

18  |


DepARTuRe BAy Nanaimo, BC

A+ rating

Soak In The Good Life!


THE PRESIDENT Recliner & Ottoman by EKORNES®, offers the very best in contemporary style and exceptional comfort.



1400 United Blvd 604.524.3444


20429 Langley By-Pass 604.530.8248


12551 Bridgeport Rd 604.273.2971


1912 Spall Rd 250.860.7603



1711 Bowen Rd 250.753.6361


661 McCallum Rd 250.475.2233

inspired EATS Chef Eric Edwards (front) and Sous Chef Everett Askeland with the new oven at Tigh-Na-Mara Seaside Spa Resort’s Cedars Restaurant & Lounge .

“Our new stone oven adds one more fun, flavourful way to enhance our contemporary rustic offerings and our guests are loving it.”

Rustic Canadian Culinary magic pulled from a stone oven BY LAUREN KRAMER | P H OTO S BY D O N D E N TO N

o m ai own an nt N dow


OU KNOW a chef is serious about his food when he remodels an entire kitchen to accommodate a new cooking implement. Cedars Restaurant at Tigh-Na-Mara Seaside Spa Resort is now home to a 6,000-pound Wood Stone oven, a beautiful natural gas appliance that’s on display to diners in the open kitchen. Chef Eric Edwards is baking gourmet pizzas like his “forager” with caramelized onions and goat cheese topping wild mushrooms, as well as skillet breads, flatbreads, rack of lamb and cod in the oven. “We were looking for another cooking surface, something modern and rustic Canadian, and we knew this was a great fit,” he said. He and his team were so convinced that they gutted Cedars right down to the floorboards in a $1.5-million renovation to make space for this top-of-the-line appliance. Manufactured in Bellingham, Washington, it is used by top chefs throughout the world and Edwards was determined to make his both a decorative and a practical feature of the restaurant. “Our kitchen is now semi-open and the Wood Stone oven is the main focus,” he explained. “As soon as you open the door to the restaurant, you see it. Guests can now see chefs cooking, kneading and tossing the dough as they craft the pizzas.” Bryan Stokes, food and beverage director at Tigh-NaMara, was fully supportive of the initiative to add this new appliance, saying it offers a whole new dining experience. “Designing our new layout with the huge stone oven up front allows our guests to watch chefs create culinary magic right in front of them,” he said. “Our new stone oven adds one more fun, flavourful way to enhance our contemporary rustic offerings and our guests are loving it.” Edwards and his team spent time at Wood Stone Corporation’s pizza school in Bellingham and came back inspired to add new dishes and flavours to the menu. Edwards, who has been at Cedars for more than 25 years, said he is still exploring all the possible cooking opportunities it presents. “It’s a beautiful thing to cook with because you can cook very quickly and the oven delivers some really nice flavours,” he reflected. This summer the Wood Stone will be cooking succulent seafood skillets like roasted mussels, clams and rock fish, rustic artisan pizzas and lamb. It’s designed for high-volume pizzas, which Edwards suspects will be a popular offering at the 300-seat restaurant. Cedars is now offering a take-out menu so guests can view the menu online, order and take it to-go for picnics on the beach, at their homes or in their guest rooms. The pizza selection includes a “cedar club” with pulled rotisserie chicken and prosciutto, the Mediterranean with roasted artichoke hearts, feta and olives, and the “meatatarian,” with ground bison, pork, beef and lamb.

flying fish, living & giving


2018 Thanks for your vote and to the amazing crew at flying fish!

6400 sf of WOW •  |



RECIPE CRISPY SKIN ROCK FISH & STRAWBERRY AVOCADO SALSA (Cooked at Tigh-Na-Mara’s Cedars Restaurant on a cast iron skillet in the new Wood Stone oven.) Serves 4 4 to 6 ozs rock fish fillet with skin on 1½ pounds fresh strawberries, diced 2 avocados, sliced ¼ cup sweet red onion ¼ cup cilantro chopped 3 ozs basil, chopped 2 oz mint, chopped 2 lime, zest and juiced 1 oz sriracha sauce 2 oz olive oil Sea salt and pepper For rockfish: Heat 2 oz of olive oil in a warm cast iron skillet, season fish and place it in the skillet. Cook until temperature reaches 145° F. For salsa: Combine strawberry, onion, cilantro, basil, mint, sauce and lime. Add salt and pepper just before plating. Place rock fish on plate and add about 2 oz of salsa on top.

22  |


Crispy Skin Rock Fish and Strawberry Avocado Salad and Wood Stone pizzas .

the new range rover sport


to another level VENdriven TO ANOTHER LEVEL

With a new moreTouch aggressive stance, new Touchinfotainment Pro Duo™ touchscreen gressive stance, Pro Duo™ touchscreen system† infotainment system† daptive Dynamics, the 2018 Range Rover Sport offers more for theSport offers more for the driver and available Adaptive Dynamics, the 2018 Range Rover With 4G than connection, WiFi hotspot and a 12.3" driver interactive display, ever. With 4G connection, WiFi hotspot and a 12.3” driver interactive display, Range ort delivers an exceptional ride for every passenger. Test drive the 2018 Rover Sport delivers an exceptional ride for every passenger. Test drive the 2018 Range port at your local Land Rover Retailer today. Rover Sport at your local Land Rover Retailer today.

ation on the Rover Sport, For New moreRange information on thevisit: New Range Rover Sport, visit:



or Sean Sterling today to book your test drive


Call Ruben Little or Sean Sterling today to book your test drive

Model Shown: 2018 Range Rover Sport HSE Dynamic. European licence plate shown. †Do not use Land Rover InControl® features under conditions that will affect your safety or the safety of others. Driving while distracted can result in loss of vehicle control. Do not operate, adjust or view the navigation or multimedia systems under conditions that will affect your safety or the safety of others. Only use mobile phones and other devices, even with voice commands, when it is safe to do so. *PVehicle may not be exactly as shown. Retailers may sell or lease for less. Please visit your local Land Rover Authorized Retailer for details. © 2018 Jaguar Land Rover Canada ULC - DEALER NUMBER 30479

Rover Sport HSE Dynamic. European licence plate shown. †Do not use Land Rover InControl® features under conditions that will affect your safety or the safety of others. Driving while distracted can result in loss of vehicle control. Do not onditions that will affect your safety or the safety of others. Only use mobile phones and other devices, even with voice commands, when it is safe to do so. *PVehicle may not be exactly as shown. Retailers may sell or lease for less. Please visit and Rover Canada ULC - DEALER NUMBER 30479

inspired HEALTH

It’s the BERRIES Superfoods and super delicious BY PAMELA DURKIN

24  |


“Picking berries is a quintessential Canadian experience and a great summer pastime for the whole family. Every kid should know the joy of being outdoors with their faces smeared in berry juice.”


NE OF summer’s most enjoyable pastimes — eating fresh, sun-ripened berries — also happens to be one of its healthiest. Thankfully, a bevy of berries are available in BC, rendering health-conscious foodies “spoiled for choice” when it comes to selection. Yet despite all the options, many of us rely on the predictable trifecta of blueberries, raspberries and strawberries for our “berry nourishment.” You can break out of this berry rut by incorporating the following less familiar but equally delicious berries into your diet.

Currants Don’t confuse these aromatic berries with the dried Zante grapes that go by the same name. Fresh currants — available in black, red and pink varieties — are true “berries” that grow on shrubs and ripen from July to August. Though not as widely cultivated in North America as they are in Europe, currants are growing in popularity here thanks to their intense flavour, amazing health benefits and culinary versatility. They deserve the recognition. “When you taste it — the real berry — you wonder how so much flavour can come out of such a tiny thing,” says Dan Hayes, co-star of the popular cooking show Moosemeat and Marmalade. Their nutritional profile is as impressive as their taste. Currants contain more disease-fighting anthocyanins and vitamin C than blueberries. Research indicates consumption of the jewel-toned berries can help lower cholesterol and blood pressure, protect vision and reduce the risk of cancer and neurodegenerative disorders. The red-hued varieties are sweeter than the black and are delicious eaten raw or used in preserves and baked goods. Although the black variety can be somewhat tart, cooking and sweetening them releases an astounding flavour that shines in everything from cheesecake to savoury sauces. Another way to utilize them is to employ Silver Rill Berry Farm’s sublime Black Currant Concentrate in your culinary repertoire. I utilize this healthy elixir in everything from smoothies to yogurt parfaits! (See for more information)

Loganberries This wine-red berry, a hybrid between a blackberry and a raspberry, is the creation of California horticulturalist James Harvey-Logan, who produced the first cultivar in 1881. Loganberries now grow wild and in cultivation throughout the Pacific Northwest. Popular in the early 20th century, loganberries were eventually eclipsed by other hybrid berries that were less fragile and easier to transport. Today loganberries are enjoying a welldeserved renaissance. Their succulent taste makes them perfect for eating out of hand, but they also shine in preserves, fruit syrups, pies and other baked goods. A piquant sauce made from loganberries can also add an intriguing note to roast meats. Hayes is particularly fond of this berry and uses it often in the most British of desserts — the renowned “Eton mess.” If you’re not persuaded to try them for their scrumptious taste, you may be won over by their nutritional profile. Rich in vitamins B, C and K, and copper and manganese, loganberries are also abundant in ellagic and gallic acids. These beneficial acids have anti-viral, anti-carcinogenic and anti-bacterial properties.

Salmonberries You may not find these orange-hued berries in the supermarket, but you might on a trek through the forest. Indigenous to North America, salmonberries inhabit the entire West Coast, from Alaska to California. The bushes that produce these sweet berries — a member of the rose family — tend to cluster in forests and near streams. If the idea of foraging for salmonberries puts you off, consider the words of Dan Hayes: “Picking berries is a quintessential Canadian experience and a great summer pastime for the whole family. Every kid should know the joy of being outdoors with their faces smeared in berry juice,” he says. Once you’ve picked them, you can use salmonberries as you would any other summer berry, but I find their inherently sweet flavour makes eating them raw a great culinary experience. It’s also an über healthy one, as salmonberries, like their berry brethren, are irrefutable superfoods, rich in carotenoids, vitamins A, C and K, manganese and fibre.  |



“When you taste it — the real berry — you wonder how so much flavour can come out of such a tiny thing.”

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Gooseberries Usually pale green, but sometimes tinged wine red, these tart berries actually resemble translucent grapes. Their peculiar name stems from the fact they were traditionally used in Great Britain as a sauce for roast goose. The British still hold the gooseberry in high regard — they consider the creamy dessert “gooseberry fool” positively de rigeuer during the summer months. In Canada, these berries remain decidedly under-appreciated as few are aware of their versatility, taste and nutritional benefits. The abundance of pectin in the berries makes them a natural for jams and jellies. Their fresh, tart flavour also renders them a superb substitute for lemons in classic lemon desserts like meringue pie. They shine in savoury applications too — cooked and only lightly sweetened they make an excellent sauce that marries beautifully with fish and poultry. “They pair particularly well with oily fish like mackerel and herring,” enthuses Hayes. In addition to their unrivalled taste, the berries boast a bevy of nutrients. They’re rich in vitamin C, carotenoids, chromium, magnesium, potassium and fibre. Emerging research suggests the thin-skinned berries can help regulate blood sugar, heal gastric ulcers and reduce the risk for oral cancer.

Salal Berries If you haven’t heard of salal berries you probably haven’t been paying attention to the news. The vibrant blue fruit recently garnered national media attention, thanks to research conducted

by BC plant biologist Peter Constabel. Constabel and his team discovered that salal berries contain significantly more disease-fighting tannins and anthocyanins than the much touted blueberry. Why is that significant? Diets high in tannins and anthocyanins have been linked to a decreased risk for cardiovascular disease, stroke, certain cancers, Type 2 Diabetes, neurodegenerative disorders and more. Unfortunately, as with salmonberries, salal berries cannot— as of yet — be sourced in the supermarket. But that doesn’t mean you can’t enjoy them. Salals are abundant in BC, and can generally be found growing in forested regions on the coast and in the interior. They’re a traditional food among Indigenous people, and are often used to sweeten a delicious concoction referred to as “Indian Ice Cream” (Sxusem). Clearly, their nutritional value makes them worth foraging, but what about their taste? Constabel describes their taste as a “cross between a blueberry and a red currant” and warns that they can be somewhat mealy, depending on where you pick them. “Sunny, open areas are where they seem to produce the best and juiciest fruit,” he notes. And while they can be eaten raw or dried to make fruit leather, their flavour really shines when they’re cooked and used to make pies, jams, chutneys and dessert wine. Of course, now that they’ve been given bona fide superfood status, it won’t be long before we’re all downing salal smoothies and energy bars!


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“It’s always good to understand that there’s a modern-day movement of artists. We are artists of today who are part of old communities.”

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Is your money

Where past meets present


John Marston’s carvings straddle old-world legends and modern-day spiritual expression BY SEAN MCINTYRE | P H OTO S BY D O N D E N TO N


T’S NO understatement when Stz’uminus artist John Marston says he’s been living in the age of the eagle. Last year, BC Ferries announced that John’s design would adorn the side of one of the company’s new Salish-class vessels. And now, a larger-than-life eagle motif transits daily through the southern Gulf Islands. Closer to home in Ladysmith, visitors to John’s studio are greeted by an eagle welcome statue carved from an imposing 14-foot-long piece of old-growth Vancouver Island red cedar. The carving is part of a multi-year project John and students have been working on to give the local high school a refreshing new look that acknowledges the region’s roots. Both projects are a significant coup, not merely for John’s exemplary career as an artist, but also for the important societal shift to incorporate and recognize the significance of Vancouver Island’s rich and varied Indigenous cultures. “To see it in the school system is really inspiring because that’s making the educators and the people that are part of these organizations aware that these are issues that we have to look at, talk about and teach our children,” he says. “That real history that hasn’t been taught, but there’s more awareness, and the artwork is one of the things that helps people open up conversations about cultural practices and what was here before first contact.” That important conversation about cultural identity and reconciliation has been part of John’s career as an artist. At eight

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Artist John Marston carves a mask in his Ladysmith studio.

years of age, he was in the habit of watching and learning from his elders. He gleaned the techniques of his craft from his parents, Jane and David Marston — both accomplished carvers — as well as from Cowichan Tribes’ master carver Simon Charlie. John soaked in the rich talent that surrounded him. As he emulated the techniques of his masters, he saw Indigenous carving take an entirely new shape around him. Duncan’s City of Totems project, for example, placed Vancouver Island’s carving heritage at the forefront of the public eye. The Indigenous traditions of Vancouver Island were experiencing a resurgence that empowered local First Nations and promoted a deeper understanding of the region’s past. As John gained experience, his confidence grew. By the time he was a young man, John was carving alongside artists from across British Columbia at Thunderbird Park next to Victoria’s Royal BC Museum, where he spent four years, the last of which as an artist in residence. It was soon after that formative stage that John’s work took on a much more personal tone, he says. Though firmly based in the teachings and techniques of his elders, the young carver gave his imagination free reign. Eventually, he began to experiment, leaving the old ways and branching off into new areas. Exploring. Experimenting. And learning. The result, he says, is a carving style that straddles old-world legends and modern-day spiritual expression. “I could keep doing one-layered work until I grow old, or I can push my own abilities and carry on forward,” he says. “It’s always good to understand that there’s a modern-day movement of artists. We are artists of today who are part of old communities.” John’s creative potential is well represented by his current workspace. For the past three years, he’s been based in a 1930s-era shipping warehouse that also houses the Ladysmith Waterfront Gallery. The additional space means more of John’s works in progress can see the light of day. During a visit to the studio earlier this spring, I found John putting the final touches on a sun mask, hewn from a piece of 30  |


second-growth red cedar. Cradling the mask at his workbench while shaping it with the surgical precision of one of his finishing blades, John explains how it isn’t unusual for a piece like this to take up to four or five years to complete. Inspiration can be fleeting. John routinely switches between pieces depending on his perspective. “To have a consistent body of work in progress, you need to have things progressing all the time,” he says. “Every piece that I do is very well thought out and well planned out. It’s never just quickly done. Even if it’s totally different than what I normally do, I always give 100 per cent and my best ability.” Whereas many of John’s projects were previously stashed away out of sight due to space constraints, his cavernous new space means he can have several projects on the go all at once, freely shifting between pieces depending on timelines. Alongside the sun mask and the giant eagle welcome pole, John has ceremonial cedar boxes, impressive wall hangings, abstract canvas watercolours, weavings and at least two traditional harbour-style canoes. “I always wanted to carve canoes, so I decided to start with these,” he says. “These would have once been seen everywhere on the south coast.” In between the works in progress are the raw materials that will fuel countless projects to come. Antlers, shells, cedar bark, kelp and raw lumber await their transformation. John collects the materials from his traditional territory in the hills and shoreline that surround Ladysmith. He can spend days out in the wild in a search that brings him closer to the natural world. “It’s a big part of who I am as an artist. Taking the time out to collect the material and having that connection to the natural world is really important to me,” he says. “Imagination and inspiration for the work has to evolve and come from somewhere. Our culture teaches us that so much of who we are is based on the natural world. That’s where I find my inspiration.” The works of John Marston will be exhibited at the Ladysmith Art Gallery in September.


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Lofty Living

On the rocks in Fairwinds BY DARCY NYBO P H OTO S BY G E O F F H O B S O N

A “lofty” living space was achieved with high ceilings and a band of windows placed at the top of the walls, just under the roof line.

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The house itself is truly a work of art, with oversize doors, lofty ceilings and views that could definitely ease the strains of daily living.


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UILDING ON bedrock has never been easy; however, as evidenced by this stunning Fairways home, it does inspire some amazing construction. Rock had to be blasted away to erect a 12foot retaining wall at the front of the property. This made space for a sloped driveway and a patio area in front of the house. Large overhangs play into the unique nature of the upper roof. Chris Lundy, owner of Westmark Construction, and project manager Eldon Bueckert worked with the owners and the architect to ensure the build went as planned. “The grades here were in excess of 20 per cent, so they were particularly challenging,” said Chris. “The site definitely tested us,” added Eldon. “Some of the bedrock just wouldn’t break. In one instance, we left it as natural exposed rock up against the edge of the house. It makes a great landscape feature.” In addition to the topography issue, other building challenges emerged. “There were height restrictions to deal with,” noted Glenn Hill of DeHoog and Kierulf Architects. “However, we were able to turn that into an opportunity, feeding into the design of the architecture for the upper roof and lower roof planes without comprising the owners wishes. We worked with the contours to elevate the building to reach the maximum roof height. This is a very large house and we pushed it to the maximum in all four directions.” The exterior of the house is made with durable and longlasting materials, such as the basalt veneer — quarried on


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Vancouver Island — which is found on portions of the house’s front side. That same stone feature is used on the chimney, back deck and entryway. The house itself is truly a work of art, with oversize doors, lofty ceilings and views that could definitely ease the strains of daily living. The entire design was centred around the great room, aiming to capture view of the Georgia Straight and the mainland mountains. Entering the house, you’re immediately struck by its openness as light streams in from all directions. The great room has a 14foot ceiling, while ceilings in the rest of the house are 10 feet. “The owner wanted a lofty living space,” said Hill. “We achieved that with the high ceilings and a band of windows, which we placed at the top of the walls, just under the roof line. The windows have minimal transition between the roof plane and the actual glass, and the windows themselves have very little detail. The result is lots of natural light and a unique feeling of the roof floating above the walls.” The large entryway offers plenty of options of where to go. Directly ahead is a three-quarter-height floating wall with the kitchen on the other side. The shorter wall was designed to allow all that great light from the upper windows to flow throughout the house. Turn left and you can head downstairs or go into the upper floor bedroom area. To the right are storage closets and the interior door to the garage. Even the garage is a design feat. “Construction of the garage is in part suspended slab,” said Chris. “We had to pay particular attention to the detail there to ensure there would be no settlement issues. The garage floor is a sealed, power-troweled concrete and there are sensor lights that

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turn on as soon as you walk into the garage.” Back inside, we enter the great room. The kitchen, on the left, is bright and airy with plenty of windows. In the centre of it sits a waterfall quartz kitchen island, with plenty of room for prep, sitting and chatting, and storage underneath. The floors on the main floor are all ceramic plank with an extruded wood grain tile made to look like white oak, and all the floors have radiant heating. Then there’s the great room itself. In total, there are 32 lineal feet of eight-foot-high glass windows with three sliding glass doors that run across the dining/living area and den (which is just off the great room). Beyond the glass are stunning views of the ocean and coastal mountain range. The slate-coloured tile around the facing of the fireplace adds a nice contrast to the beige walls and a cosiness to this large space. This home is a prime example of client, architect and builder collaboration. “It showcases the positive nature of a good team effort and everyone pulling in the same directions,” said architect, Glenn Hill. There are so many great features here. Each bedroom has its own en suite bathroom and walk-in closet. Another fabulous feature is the eight-foot, solid core oak doors. “These large wooden doors bring things to scale,” said Chris. “It’s a level of customization that goes well with the grand nature of the living space, and they strike a horizontal line with the clear glass above them.” The lighting fixtures are unique as well. They were procured by Liz Jacobsen of Liz Jacobsen Design. “In selecting feature pendant lighting for the home, specifying

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a LED fixture was the top priority for the client,” Liz said. “With the strong rectilinear lines of the home’s modern architecture, the primary goal was to use organic shapes to soften and add interest to three key spaces: the open staircase, the dining area and the master bathroom,” She added, “I worked closely with Darin Hamilton, at Mclaren Lighting, and found pendants with just the right shapes and sizes to appropriately enhance each area. By selecting unique pieces that were compatible, yet distinct, it offered a continuity in the lighting design.” She further explained that the repetition of the circle shape was used for both the stairwell and the dining fixtures, while

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the elegantly curved, elongated shape of the master bathroom fixture complemented the freestanding tub below. Finishes for each were selected to coordinate with and enhance other materials used throughout the house. The lower floor of this home is as impressive as its upper counterpart. The stairs are made of white oak and the railing is frameless glass — no posts — and topped with stainless steel railings and top cap. The stairs themselves are floating wood treads supported by structural members. The bottom set of stairs is supported by a landing with cantilevered treads to make it look like it is free floating. The lower level floors are all heated and created using stained polished concrete. There are two more bedrooms here, each with its own en suite and walk in closet. The main area is set up as a music/entertainment space, and just off that is a climate-controlled wine room that holds 160 bottles. To the right of the stairs is a room built for pampering and de-stressing. Step inside and relax in the far infrared sauna, then hop into the large steam shower. What once was a very large rock, is now a gorgeous house complete with all the comforts of home — and more.

SUPPLIERS Windows and doors: Westeck Windows & Doors Cabinets and millwork: Van Isle Millwork & Kitchens Countertops: Counter Measures Tile and polished concrete floor: Cornerstone Tile Ltd. Interior doors and hardware / garage doors: McGregor & Thompson Hardware Ltd. Appliances: Coast Wholesale Appliances Designer: Glenn Hill from de Hoog & Kierulf Architects Other: K & S Railings and K2 Stone

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Banking? Boring?


Colin Nicol’s passion for all things financial BY TESS VAN STRAATEN | P H OTO S BY L I A C R OW E

“Banking stayed the same for decades. What’s changed is the digital space we’re looking at right now, which we can either look at as a disrupter or an enabler that helps us stay relevant.”

Colin Nicol at home.


OR COLIN NICOL, tagging along with his mom on trips to the bank when he was a child led to him to his passion and a successful career spanning two continents in the financial sector. “It’s a funny story,” says Colin, vicepresident of advisory services for Island Savings, a division of First West Credit Union. “When I was 12-years-old I used to escort my mom on holidays to the Royal Bank of Scotland. I was fascinated with how the 44  |


teller, Shirley MacIntosh, counted cash, so she came all the way around from the secure area into the customer area with a big bundle of cash and taught me how to count money.” Colin, now 47, says he knew then that he wanted to work at the bank. On weekends, he would add up his parents’ investments and see how much their stock portfolio was worth. He admits it was an odd hobby for a kid. “I was kind of a geeky kid but I just loved finances and it was a passion for me,” he says. After finishing school in the United Kingdom, where he was

Now, with 25 years of banking experience under his belt — including the last decade at Island Savings — Nicol says technology has been the biggest change and also the biggest challenge. “Banking stayed the same for decades. What’s changed is the digital space we’re looking at right now, which we can either look at as a disrupter or an enabler that helps us stay relevant,” says Colin, who overseas branches from Nanaimo to Victoria. “I’m lucky to work for a very innovative company.” But Colin’s the first to admit his move to Island Savings from one of the big banks didn’t exactly go smoothly. In fact, he says, how he handled it was the biggest mistake of his career. “It was a very strict culture and strict management that I was used to so when I moved to Island Savings I came in thinking I was the big gun, I was going to change everything and I upset a lot of people,” he recalls. “I didn’t spend any time understanding what good things we have here and I actually broke a ton of relationships at the beginning. I alienated myself and it would have been easy to say it’s everybody else’s fault and not mine, but when I actually sat back and reflected, I realized it was me and that’s the biggest barrier to a lot of things — yourself.” Happily married for almost seven years, Colin and his husband, Justin, spend much of their downtime in the Cowichan Valley and like to volunteer. They also love to travel. But don’t get him started on the misconception that banking is boring. “I’m going to write a book on that once I leave banking!” laughs Colin. “I hear that all the time. Go back 20 years and maybe it was, but it’s certainly not in this day and age with all the technological change and the advice we give members.”

©2014 Artez Photography Corporation

born and raised, Colin started his banking career and quickly moved up to senior teller and then a management position. He was living his dream but then, in his early 30s, he decided to take a huge risk. “The biggest challenge in my life was when I emigrated from the UK to Canada,” Colin explains. “I was very comfortable at the Royal Bank of Scotland and I knew the systems, the players, and I could pretty much solve anything. So moving to a foreign country where the banking systems are totally different and I didn’t know anybody was quite a challenge.” Colin had fallen in love with the West Coast of Canada while visiting a cousin in Victoria in 1992, but it would take another decade for him to make the trans-Atlantic move. “I actually first applied when I was 21 years of age and I was accepted for immigration but everything just kind of got in my way. I couldn’t get my apartment sold, I couldn’t get my car sold…and I had to cash in my VISA.” The second time he applied it was a different story. “My apartment sold in 24 hours. I put a ‘for sale’ sign on my car and parked it on the street and I had someone knock at the door right away and want to buy it. And they didn’t even want to do a test drive,” Colin recounts. “It was clear it was meant to be.” Colin’s parents weren’t in favour of the move but he says his grandmother, who was a big inspiration in his life, understood it was a risk worth taking. “My grandmother, who was one of my best friends in the world, spoke to my parents and said, ‘this is his life, let him live his life,’” says Nicol. “I remember being on the plane flying out to Vancouver and I kept looking at my document for permanent residency and it just felt so right.”

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activities to expand your world BY JANE ZATYLNY P H OTO S BY D O N D E N TO N & L I A C R OW E  |



Tango practice at the Martin Batchelor Gallery with paintings by MJ Hughes and Tad Suzuki on the walls.


ANY OF US consider trying a new activity, then abandon the idea because it’s just “too much of a stretch.” Here’s a radical thought: what if stretching ourselves is the whole point of trying something new? Psychologists tell us that learning new activities helps keep our minds sharp as we age. Forget gingko biloba: meeting like-minded people, trying new activities and accomplishing things we thought were beyond us can be downright exhilarating. Sure it takes courage, but no one says you have to swim with sharks or scale Mount Kilimanjaro! We all have activities that have been calling to us for years, and many of them are right here in our own backyard. Here are five ideas to get you thinking outside the box this summer.

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ARGENTINE TANGO LESSONS It’s creative. It’s flamboyant. And it’s enormously popular all over the world, not just in Argentina, where it was born. The partner dance known as Argentine Tango takes skill, strength and commitment. Aficionados call it an intimate social art form and say it positively addictive.  While some steps are improvised with tremendous flair and self-expression, there are also many classical “figures” with evocative Spanish names, like barrida (one partner sweeps the other’s foot along the floor), vueltas (circular foot movements) and saltitos (small jumps). “Leads” and “follows” alike can find plenty of instruction at practicas and events, known as milongas, organized by Alive Tango. Newcomers are warmly welcomed and encouraged. Alive Tango is culturally diverse, inclusive and LGBTQ-friendly, says

spokesperson Tracey Victoria: “The dance is a partnership, with partners playing equal but different roles.” Tango becomes a philosophy for living in respectful harmony and partnership for those who fall hard for this social dance, she adds. “It’s very healthy for heart and mind to make eye contact, to touch and to make friendships…. It brings a deep peace, which is why people get addicted to it.” No previous experience is required to take Argentine tango classes, which are taught by the cooperative’s eight instructors. Semi-private and private instruction is also available. Info: Consult the Alive Tango events calendar online for times and dates of classes and events (







Cheesemaking 101 and Mozzarella & Chevre to Hard Pressed Chevre and Brie & Fromage at her island farm; she can also design custom classes for small groups in Victoria. Students discover the history, process, technique and chemistry of the cheesemaker’s craft as they create their own cheeses. While Paula stresses that cheesemaking is easier than people would imagine, she recommends that students start small and build their skills. “Thirty-minute mozzarella, for instance, offers instant gratification,” she explains.

E S T · 1967





This last experience involves a bit of a journey, but once you turn towards the ferry terminal and start the 20-minute float from Nanaimo to Gabriola, you’ll be on your way to a truly unique culinary experience. First stop? A pretty island hobby farm. There, Gabriola Islander Paula Maddison, who describes herself as a transplanted Wisconsin “cheesehead,” offers cheese-making workshops. Although she first dabbled in cheese-making with the milk from a friend’s cow, Paula teaches now uses store-bought milk to keep her classes accessible to all. The end product, though, is vastly different from some grocery store cheeses, which she says are filled with additives. Paula offers a tempting smorgasbord of courses from

Learn to make your own cheese with Paula Maddison on Gabriola Island.






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Unique Pots, Plants and Garden Accessories.

South of Duncan on the Trans Canada Hwy. 250.746.8734 Michael Giles teaches pottery at The Clay Hub Collective in Cowichan Station.

Regardless of the level of instruction, she reminds her students that it’s just cheese: “You don’t have to be a foodie to make cheese, and I’ve always got your back,” she says. “The best part is how empowering it is to lay down a beautiful cheese you’ve just made for your family and friends.” Info: (250) 247-8635;

THROWING ON THE WHEEL Michael Giles makes it look so easy. One of the province’s finest potters, he has been making beautiful, functional pots, bowls, cups, jugs and more since 1975, when he first fell in love with clay. Along with seven other students, I am watching as Giles centres a lump of clay on his potter’s wheel, then pats, pulls, stretches, presses and teases it into an elegant cylinder — all in the time it takes most people to make a cup of coffee. As we practice on our own wheels, some of my fellow students master their first pots with ease, while others — like me — struggle with wonky rims and flimsy sides. Never mind, say Giles cheerfully, urging me to try again. “Pottery requires patience, practice and perseverance,” he explains. “It is the most amazingly, surprising, frustrating and rewarding material to work with. It teaches you to be patient with yourself, and it also teaches you that if you stay with it, something will happen.” 50  |


And something does happen by lesson two: I make a pot. It’s not a perfect pot, not by any means. But that doesn’t really matter. “The most important thing is just to give it a shot,” says Giles. “I want people to get enjoyment out of it, and come back.” The truly amazing thing, he adds, is that what you make will endure: “You can change the shape of a lump of clay, preserve it in fire, and it will last centuries.” This may in my case not be a good thing, but creating with clay on a potter’s wheel is magical, all the same. Info: Giles teaches several different courses and workshops at The Clay Hub Collective ( in Cowichan Station, including General Throwing (beginners), Throwing Intensive, and a Throw Big or Go Home twoday workshop. You can also contact Giles at his pottery/ shop, Two Hoots Gift Gallery, in Cobble Hill ( twohootsgiftgallery).

KITEBOARDING Imagine a mash-up between sailing, boarding and paragliding, and you’ll have the gist of kiteboarding — a sport that’s a whole lot easier than it sounds. Kiteboarding has evolved from its introduction more than 20 years ago to offer safer and more user-friendly equipment, says Marty Dovick, manager and head instructor at Strong Kiteboarding.  |



Kiteboarder Ruth Saunders.

One of the most common misconceptions about kiteboarding is that you need to have the strength of Thor to be pulled by a large kite. But as Dovick explains, riders wear harnesses, so the pull comes through their bodies rather than through their arms. “Yes, you do need courage to ‘go for it,’ but once you’re out there on the lake, it’s not as scary as you might think,” says Dovick. “Usually the fear turns quickly to exhilaration.” Lessons are taught on Nitinat Lake, a large saltwater tidal fjord on the southwestern coast of Vancouver Island, about 70 kilometres southwest of Cowichan Lake. The lake has 52  |


been named one of the world’s top 10 kitesurfing destinations due to its steady thermal winds. The school, which was founded in 2004 by Dwayne Strong, has trained more than 1,700 students, from age 12 to age 70 and up. “Kiteboarding is for everyone,” says Dovick. “It’s amazing to see how it can transform people’s lives.” Info: Reservations are strongly recommended due to the remote location. A variety of lesson packages are offered for beginners and advanced kiteboarders, including one-on-one private, watercraft-assisted lessons (; email

SAORI WEAVING Traditional weaving is a beautiful but exacting art form. If you prefer to colour outside the lines, SAORI, a freeform Japanese style of weaving, may be more up your alley. “In SAORI, it is more important to express yourself through your weaving than by following a pattern,” explains Terri Bibby, who offers classes and workshops in the freestyle weaving practice in Victoria and at her certified SAORI studio on Salt Spring Island. The weaving process begins with selecting yarn and other fibres from Terri’s amazing stash, from luscious mohairs and mercerized cottons to strips of antique Indian saris and fuzzy “rovings” — long, narrow bundles of wool typically used for spinning. Weavers experiment on their small looms as Terri offers gentle encouragement, instruction and reminders that in SAORI, there are no mistakes. And there’s another bonus to this activity: most weavers will take home a piece of weaving from a two-hour workshop. “People find it easy to learn, relaxing and meditative,” Terri says. “When they first sit down at a loom, they may feel uncertain or worried about the outcome. It’s amazing to see them let go and start enjoying the process of creating their own unique piece. I just love seeing their SAORI smiles when they take their weaving off the loom.” Info: Classes are offering at Poppet Creative in Fernwood (; the Metchosin International Summer School of the Arts (; and on Salt Spring Island (saltspringweaving. ca), where Terri offers classes, workshops, and retreats.

Choose the Mews boutique shopping and dining experience

Terri Bibby offers workshops in freestyle weaving in Victoria and Salt Spring Island.

Come see our new summer line of dresses, tops & pants. Vibrant Colours great fabriCs Casual to dressy

• • • • • • •

La Stella Trattoria Primal Communications Mobile Cellutions • Electric Umbrella Robert Stacey Law Office B. Clotheswise Uniforms Bistro Taiyo • Lobelias Lair Mad about Ewe • Real Foods

321 Wesley Street

250-754-7913 413 Fitzwilliam • Nanaimo  |




SUMMER Amanda: V-neck polka dot “Chichi” blouse ($119) by Part Two, black A-lined “Zehra” skirt ($179) and floral printed scarf ($59), both by InWear, and Dukesi sun hat ($45) by Canadian Hat, all from Fabrications; Harvest Moon earrings ($225) by Lizzie Fortunato from Bernstein & Gold. Peter: blue-washed linen short sleeved button-up ($89) by National Standards, Moonlight floral shorts ($195) by 18 Waits, both from Outlooks for Men; leather “Hampton” watch with zebra wood ($320) by Tense from NYLA Fresh Thread.

ROMANCE In the heart of the Cowichan Valley, nestled among rolling green hills and set against a backdrop of distant farm pastures, sits Blue Grouse Estate Winer y. Get away this summer and set your sights on a destination straight out of an Italian romance — — and wear the fashion to match. Chic and timeless is the recipe for women’s and men’s wear this summer with cool cotton, luxurious linen and prints that burst with personality. This season, grab a glass of vino and fall under the romantic spell of the Cowichan Valley.


Amanda: multi-coloured striped jumpsuit ($135) by Tyche from States of Summer; Rose gold metallic necklace ($34) by Garbo from Damsels Fashion Collections; Harvest Moon earrings ($225) by Lizzie Fortunato from Bernstein & Gold. Peter: blue-washed linen short sleeved button-up shirt ($89) by National Standards, Moonlight floral shorts ($195) by 18 Waits and sheepskin woven loafers ($200) by Johnston & Murphy, all from Outlooks for Men; leather “Hampton� watch with zebra wood ($320) by Tense from NYLA Fresh Thread.

Amanda: belted, cold-shoulder dress ($78) by Molly Bracken from Damsels Fashion Collections; sterling silver, single pendant bangle ($210), set of 3 sterling silver and copper bangles ($145) and rose gold earrings ($90), all by Karyn Chopik, and geo print scarf ($46) by Echo, all from Fabrications; Brown Bryson slides with stacked heel ($155) by Wittner and brown leather crossbody purse ($220) by The Trend, all from Cardino Shoes Peter: linen, button-up shirt ($145) by Tommy Bahama, classic khaki pant ($129) by Daily, and leather Hampton watch with zebra wood ($320) by Tense, all from NYLA Fresh Thread.

Peter: button-up Trostol dress shirt ($139) and black Pristu dress pants ($119) both by Mantinique, and sheepskin woven loafers ($200) by Johnston & Murphy, all from Outlooks for Men.

Amanda: polka dot jumpsuit ($179) by Sanctuary, long metallic drop earrings ($34) and triple-metal, handmade link bracelet ($145) all from Fabrications; Brown Bryson slides with stacked heel ($155) by Wittner from Cardino Shoes; straw tote basket ($65) by Nina Catrina from Haute Wheels Mobile Boutique.

Amanda: off-the-shoulder, striped blouse with red floral detail ($52) by DEX and white, high-waist pants ($152) by Sandwich, all from Damsels Fashion Collections; Harvest Moon earrings ($225) by Lizzie Fortunato from Bernstein & Gold; white geo-printed stacked bangles ($51 each) by Elk, and white metallic slides ($150) by Garbor, all from Cardino Shoes. Peter: Striped Marine tee ($65) by Garcia Jeans, reversible denim linen shorts ($148) by Tommy Bahama, and leather Hampton watch with zebra wood ($319.98) by Tense all from NYLA Fresh Thread; navy blue Hawthorn slip on loafers ($85) by SeaVees from Outlooks for Men; straw fedora hat by Rebecca Taylor borrowed from Paul, owner of Blue Grouse Estate.

Makeup and hair: Jen Clark, in-house makeup artist for COSMEDICA using glo.MINERALS makeup. Models: Amanda Konn represented by Coultish Management and Peter Braunschmidt. Styling and production assistant: Vellar Chou. Photographed on location at Blue Grouse Estate Winery. A huge thank you to everyone at Blue Grouse for graciously hosting our fashion team for the day!


— 2018 —

VIBE Awards


ith a record number of entries in over 20 categories, this year’s annual VIBE Awards continued the tradition of celebrating the best of the best in Vancouver Island homebuilding.

“The VIBE awards showcase the best in residential construction, design and renovation on the island,” said Kerriann Coady, executive officer of the Canadian Home Builders Association of Vancouver Island. “They’re a testament to the excellence, innovation and professionalism that CHBA VI members uphold, and to their commitment and dedication to the homebuilding industry itself. This celebration is a growing mark of distinction in the industry.” Indeed, the VIBE awards are synonymous with “distinction” in the industry, as finalists and winners are honoured for producing the “extraordinary” in building, design and innovation. This is an island-wide celebration of building excellence, awarding industry professionals for their

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success. The VIBE awards represent Vancouver Island’s most prestigious housing awards program. Winners were announced April 20 at a red carpet gala event held at the Vancouver Island Conference Centre in Nanaimo. The judging panel was comprised of industry professionals, who excel in their field but are not located on Vancouver Island. As Coady noted, the evening is about coming together to celebrate the accomplishments and workmanship of local builders and designers. She added, “The Canadian Home Builders Association of Vancouver Island is pleased to announce that we had a record year of entries with a very strong competition. All finalists should be very proud of this accomplishment. We wish to thank our sponsors and attendees for making the night a great success honouring the achievements of the industry.” Congratulations to all the winners and finalists!

2018 VIBE Awards B. Gallant Homes Ltd.

Cameron Chanin, Geoff vanHerwaarden, Steve Strenja, Byron Gallant, Ken Steinback, Brent Gingras, Anna Watson, Paul Johnson

J.Zsiros Contracting

L to R: Rob Zsiros, Jim Zsiros, Ryan Zsiros, Cole Wortman


MJ Chahley Construction Group Ltd

Mike Chahley

Thank you to our sponsors EMERALD













Renovator of the Year

Winner: Best Residential Renovation $200,000 - $300,000 // Best Single Family Kitchen Renovation under $75,000 // Grand Vibe – Renovator of the Year Finalist: Best Single Family Bathroom Renovation over $30,000 // Best Outdoor Living Space Renovator of the Year: With over 22 years of serving Vancouver Island customers’ remodelling needs, we have built a solid reputation with many repeat clients. We are community focussed, supporting numerous charitable groups, and we work to reduce the carbon footprint of our clients through design and product choices. All materials are removed, and any waste that’s generated gets sorted for reuse on projects or recycled if possible. Ultimately, we’re reducing contributions to landfill. We are also leaders within the CHBA and continue to support the initiatives and mission statement of the organization as well as our fellow members. Below: Best Kitchen Renovation – Under $75,000 This kitchen has been transformed into a multi-person, functional work zone and entertaining area with artistic display features. Special features include a multifunction, angled island with rinse sink, prep area, sitting area and microwave. There’s LED lighting, an energy-efficient dishwasher, gas cooking range and new Energy Star windows. A bright and cheery breakfast nook with additional cabinets and quartz window ledges add to the kitchen’s beauty and functionality. A brick wall discovered during renovation has become a feature wall in the kitchen foyer. Byron Gallant & Steve Strenja


J. ZSIROS CONTRACTING LTD. SEAVIEW // Georgie Award Winner 2018 – Best House under 2300 sq.ft. // VIBE Award Finalist – Best Any Room, Best House Under 3000 sq.ft., Best Ensuite Bathroom under $30,000 // Constructed in 2017 SIRIUS // Built Green Platinum // VIBE Finalist – Best Kitchen under $50,000 // Constructed in 2017 Grand Prize Finalist: Builder of the Year Jim Zsiros, Contracting >> Zsiros Contracting has been building custom homes in the Comox Valley for over 15 years. “We pride ourselves on building high-quality homes that suit your lifestyle,” says builder Jim Zsiros. A custom home is one-of-a-kind, designed for a specific client and for a particular location. The custom home builder may use plans created by an architect or by a professional home designer. Custom homes afford consumers the opportunity to control layout, lot size and accessibility. Certified in “Built Green” techniques and a member in good standing with the Canadian Home Builders Association, Zsiros Contracting is a respected company that utilizes local craftsmen and suppliers. An active participant in ongoing construction education, Jim and his company maintain currency in the latest developments and innovations in the construction industry.





Fire Dance

Winner: Best Single Family Bathroom Renovation Over $30,000 Finalist: Best Residential Renovation $300,000 and over // Best Single Family Kitchen Renovation over $75,000 // Jointly with BLOCK Residential Interior Design:  Best Interior Design Custom Residence – New or Renovation “Our VIBE-winning Fire Dance project transformed a dated, spatially-challenged interior to a bright, contemporary home, re-focussing the range of vision to ocean. Challenges included working within the existing footprint, and respecting existing plumbing, services and manicured landscape in situ, while creating a modern, welcoming oasis that captured previously obscured ocean views. Stand-out features include a luxury spa and dressing room; technology-savvy, open-concept plan, embracing sweeping ocean vistas from all areas; unique design elements; and clever storage solutions. Bright, light, airy, flowing and comfortable — it’s perfect for entertaining and cooking with family and friends.” 

Michael J. Chahley

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From classic Deli to new Delhi — carnivore or herbivore — schmear and crunch homemade sandwiches that explode with taste. Plates and marble platter from Pigeonhole Home Store. 66  | S U M M E R 2 0 1 8


ANDWICH IS a word that inspires excitement, at least in my house. Whether it’s for a snack or a meal, picnics or parties, a well-made sandwich is something that has us asking for more. And if only we could eat more! A good sandwich, with its satisfying combination of hearty bread, delicious spreads, protein-packed fillings and juicy toppings, is very easy to fill up on, and very quickly. I guess that’s why I like to stack as many ingredients (and as much flavour!) in there as possible — more bang for my single sandwich buck. Additionally, since I am in the habit of cooking for friends and family members who have different dietary needs, I like to make super stacked sandwiches that can be enjoyed in either a vegetarian or a meat-lover’s version. Stacking a sandwich gives so many options for flavour and texture that it is easy to leave out the meat. But when I say stacked sandwiches, I don’t mean over-stacked. I like enough different fillings to make my sandwich explode with taste and texture, but not so many fillings that it’s hard for me to take a bite, leaving me to deal with sandwich parts exploding all over my shirt. Your preferred stack may be greater or smaller than the ones I will describe in detail below; however, make sure to include at least one each of the following ingredient categories:

A flavourful “schmear” (why use any other word than this Yiddish one borrowed from the people who first made sandwiches stacked and juicy and great in North America?); an ingredient that gives crunch; one that provides juiciness; a filling that is high in protein; a high-flavour ingredient; and possibly something rich (examples below). In many cases, the same ingredient will occupy two or more categories. For example, pickles are crunchy, juicy and high in flavour; hummus is a schmear that happens to be rich and high in protein and flavour. But don’t sell your sandwich short. Let yourself include as many things as you can reasonably eat, and explore flavour combinations from around the world! Korean kimchi, Italian meatballs, French pâté, Indianspiced chicken and Middle Eastern hummus are only a few of the foods that taste amazing on bread. And you’ll be surprised at the types of foods that taste divine together — like pickled beets and curried cauliflower, two ingredients from distinctly different parts of the world that marry beautifully in my palate-pleasing Vegetarian New Delhi sandwich. Make sure to use fresh bread, un-toasted, for these sandwiches. I am a huge fan of grilled or toasted bread for sandwiches, but when you’re super stacking a sandwich, you want bread that is softer and easier to bite into. And one final thing — these sandwiches are best served with a giant toothpick or skewer holding them together … and of course, a good dose of sunshine and laughter on the side.  |





n a e n a Mediterr 68  |




Makes 1 sandwich

Makes 1 sandwich

Brimming with bright Mediterranean flavours, this sandwich is perfect for sunny picnics or lunches in the back garden. It’s a great vehicle for leftover grilled vegetables and any cured meats you have on hand. Slather on the pesto, if you like a strong herb flavour, or limit yourself to a few leaves if you prefer the meat and vegetables to shine. ¼ loaf focaccia bread, sliced in half horizontally 30 ml mayo, plain or herbed OR 30 ml basil pesto 45 ml soft goat cheese (or other mild white cheese) 60 g prosciutto, shaved (or salami) ½ grilled or roasted bell pepper, sliced 3 or 4 slices grilled onion 6 or more large fresh basil leaves 3 or 4 slices fresh ripe tomato Handful Italian arugula leaves

The vegetarian version of the meat lover’s above. Try drizzling the sandwich with Italian-style vinaigrette just before you put the top piece of bread on.

Spread half the mayo or pesto (or turn it into pesto mayo!) on each half of the focaccia bread. Now spread the goat cheese on what will be the bottom half, followed by the shaved prosciutto (which will give better look and flavour if you roll each slice before placing it on the sandwich). Follow with layers of grilled pepper, grilled onion, basil leaves, tomato and arugula. Top with other half of focaccia bread, mayo side down. Push two large frilled toothpicks or skewers through each side of the sandwich and cut in half. Eat immediately, or wrap to eat at a picnic.

¼ loaf focaccia bread, sliced in half horizontally 30 ml mayo, plain or herbed OR 30 ml basil pesto 45 ml soft goat cheese (or other mild white cheese) 80 to 100 ml Smashed Rosemary White Beans (recipe follows) 1 grilled or roasted bell pepper, sliced 4 slices grilled zucchini 3 or 4 slices grilled onion 6 or more large fresh basil leaves 3 or 4 slices fresh ripe tomato Handful Italian arugula leaves Salt & pepper 20 ml Italian vinaigrette, optional Spread half the mayo or pesto (or turn it into pesto mayo!) on each half of the focaccia bread. Now spread the goat cheese on what will be the bottom half, followed by the Smashed Rosemary White Beans, also spread right to the edges. Follow with layers of grilled pepper, grilled zucchini, grilled onion, basil leaves, tomato and arugula. Sprinkle with salt and pepper. Drizzle on the optional vinaigrette, if desired. Top with the other half of focaccia bread, mayo side down. Push two large frilled toothpicks or skewers through each side of the sandwich and cut in half. Eat immediately, or wrap to take to a picnic.

vancouve r is l and

250.984.7983 www.sartoricustomhomes.c a  |



Th e e l h i D w e N



fresh collection arriving monthly Natural Fibers Designed in Scotland. Regular & petite styles. Sizes 0-16

#1-6332 Metral Drive, Nanaimo 250.933.1800

Classic Fashions Career - Cruise - Casual 250.751.7799 • WWW. Upper Longwood Station • 1-5771 Turner Road, Nanaimo 70  |


NEW DELHI — CHICKEN Makes 1 sandwich One of my favourite ever sandwich creations, the combination of mint chutney, spice-grilled chicken (or cauliflower), pickled Renew your natural beauty beets and crunchy vegetables is sandwich nirvana. Make sure to at every age with physician-led use a soft baguette, not a really crusty one, or the sandwich will and skincare treatments. be too difficult to eat. Alternatively, pile thelaser fillings into a folded naan bread, or use good quality white sandwich bread. Renew your natural beauty at

YO U R L O O K Located in Mill Bay, we’re here to

Located in Mill Bay,

renew your natural beauty with age withsplit physician-led ¼ soft every white baguette, physician-led and skincare we’re here tolaser renew laserchutney and skincare treatments. 30 ml mint (recipe follows) treatments that will leave you your natural beauty 30 ml caramelized onions (or sub in sliced raw onion), optional feeling more like yourself than ever. with physician-led Spiced grilled chicken (recipe follows) Located in Mill Bay, we’re to laser here and skincare 3 slices pickled beets renew your natural beauty with treatments that will 4 roasted cherry tomatoes (or sub in fresh sliced tomato), optional 6 slices cucumber leave you feeling physician-led laser and skincare 60 ml finely shredded cabbage more like yourself treatments that will leave you Spread half of the mint chutney on each side of the baguette. than ever. feeling more like yourself than ever. Spread on the optional caramelized onion, followed by the grilled BOOK NOW | 250-743-7546 chicken, pickled beets, roasted cherry tomatoes, cucumber slices and finally cabbage. Cover with top piece of baguette, chutney side down, and serve immediately.



NEW DELHI — CAULIFLOWER Makes 1 sandwich One of my favourite ever sandwich creations, the combination of mint chutney, spice-grilled cauliflower (or chicken), pickled BOOK NOWBOOK | 250-743-7546 | NOW | 250-743-7546 | beets, and crunchy vegetables is sandwich nirvana. ¼ soft white baguette, split 30 ml mint chutney (recipe follows) 30 ml caramelized onions (optional — or sub in   sliced raw onion) Spiced grilled cauliflower steak (recipe follows) 3 slices pickled beets 4 roasted cherry tomatoes (optional — or sub in fresh sliced tomato) 6 slices cucumber 60 ml finely shredded cabbage Spread half of the mint chutney on each side of the baguette. Spread on the optional caramelized onion, followed by the grilled cauliflower, pickled beets, roasted cherry tomatoes, cucumber slices and finally cabbage. Cover with top piece of baguette, chutney side down, and serve immediately.

MINT CHUTNEY Makes enough for about 4 sandwiches. Recipe doubles easily. ½ cup packed mint leaves ¼ cup fresh cilantro 1 or 2 green onions, depending on size 30 ml sweet mango chutney (or apricot jam) 15 ml rice wine vinegar 2 ml cayenne It’s easiest to puree all the ingredients in a food processor, mini-chopper or immersion blender. Alternatively, you can chop the mint, cilantro, green onion and mango chutney by hand until very fine, and mix in a bowl with the remaining ingredients. This condiment lasts in the fridge for about a week, and tastes delicious with all kinds of food.



ank You

to our great staff, and of course our amazing & loyal patrons, we appreciate your business! We are proud to have won the Nanaimo Chamber of Commerce Best Mid-size Business award!  |



SPICE GRILLED CAULIFLOWER AND CHICKEN Remove cauliflower or chicken to a plate and let cool slightly or These substantial fillings are what give the New Delhi sandwich completely before putting in the sandwich. its Indian flair. The spice grilled cauliflower is so good, you’ll want to try it on its own. The spice mixture is brushed on near the SMASHED ROSEMARY WHITE BEANS end of cooking so that it doesn’t burn. Either the chicken or the Makes 1 cup — enough for about 3 vegetarian sandwiches cauliflower can be made a day ahead. 1 chicken breast, tender removed, and breast sliced horizontally into two flat cutlets OR 1 whole cauliflower, centre cut into three thick slices, with the core attached so that it doesn’t fall apart (slices about 1 cm thick) 2.5 ml salt 30 ml vegetable oil, divided 10 ml good quality curry powder Preheat gas grill on high heat. (Alternatively, you can roast the chicken or cauliflower in a 425 F degree oven.) Coat the three cauliflower “steaks” or chicken cutlets in 15 ml of oil, along with all the salt. Grill over direct heat — chicken uncovered, cauliflower covered — using tongs to flip the chicken or cauliflower after several minutes. (The heat for the cauliflower may need to be turned down). Cook several minutes longer, until the chicken is firm and its juices are running clear, or the cauliflower is tender-crisp with browned bits everywhere. Meanwhile, mix the curry powder with the remaining oil in a small bowl. Use a barbecue brush to brush the curry powder mixture on the chicken or cauliflower when it is really close to being cooked through. Flip and brush the others side as well. Make sure to brush the edges of the cauliflower as well. Cook for a minute longer, flipping as necessary, until the curry spices are fragrant and clinging to the cauliflower or chicken.

This recipe provides an alternative to hummus for flavour and protein. Quick and easy to make, but fancy enough for a dinner party, this dip is loaded with rosemary, garlic and olive oil. It will keep for several days in the fridge, and can be frozen for several months. 1 cup canned white kidney beans (cannellini beans) 4 Tbsp extra virgin olive oil, divided 2 tsp minced fresh rosemary 2 cloves garlic, minced Salt and fresh ground pepper,   to taste Preheat oven to 350°F. Place the beans in a bowl with 2 tablespoons of olive oil. In a small pan, combine the remaining 2 tablespoons of olive oil with the garlic and rosemary. Turn heat to medium and heat the pan up. Let the garlic and rosemary sizzle until fragrant, about 1 minute, then immediately pour directly on to the beans in the bowl. Use a potato masher or a large fork to mash the beans together with the oil and flavourings. The texture will be rough rather than smooth. Sprinkle in some salt and pepper (to preferred taste) and mix again. Spread on sandwiches immediately, or refrigerate for several days.

Age well with small and subtle treatments called “Tweakments”


ith modern medical technology, and twenty years’ experience in Cosmetic Dermatology. I have been known to boast that turning the skin clock back five to ten years is frequently possible.

Operating a “Less is More” philosophy, smaller doses of Botox, Juvederm and Lasers are used to avoid an unnatural appearance no “frozen faces”, no “sausage lips”. This approach is also less expensive…”Less is Less”!

However, not everyone wants to commit to the time, downtime, and expense that this incurs. Furthermore, many prefer to “wear their wrinkles etcetera with pride’, and why not?

Another bonus to this gentle Tweaking is that you can add a little more Tweakment every month or so. This helps spread out the cost over several months, and because the miracle of modern skin rejuvenation is happening at a slower pace, even your best friends may not guess why you are looking so great!

“Tweakments” are small treatments designed to slow down visible signs of ageing.

Dr. Julian A. Hancock, FRCP(C) Cosmetic Dermatology

101-5281 Rutherford Road • 250-729-2665 72  |


The Tweakment Team In addition, because we have so many laser and skin rejuvenation energy devices at Dr. Skinlaser, at least ten. We prefer to discuss only one or two devices on each visit. So having smaller, more subtle regular “Tweakments” enables us to explain treatment options better, with less potential for confusion. Book your “no obligation” Tweakment consultation at DrSkinlaser in Victoria or Nanaimo today!

Nanaimo’s First Cosmetic Dermatology Clinic

• Botox • Juvederm • Moles • Laser Smoothing • Hydrafacial


The c i s s a Cl l i De




Makes 1 sandwich

Makes 1 sandwich

This is a typical deli sandwich loaded with deli meats, cheese, pickles, tomato and lettuce. Use any deli meat you like, change up the pickles, use raw onion instead of grilled, leave out the tomato — make this sandwich yours.

Much like the sandwich above, this is a classic deli sandwich, but without the meat. It gets its heft and flavour from the layering of ingredients and by including vegetarian heavyweights like avocado and grilled pepper. Use any cheese, pickle or grilled vegetable that you like.

2 pieces fresh crusty sourdough bread 20 ml real mayonnaise 10 ml Dijon mustard ¼ ripe avocado (optional) 4 slices grilled or sautéed onion 40 g capicola ham 20 g salami 20 g Havarti cheese (or a mild cheese of your choice) 6 slices bread and butter pickles (or one dill pickle, sliced) 3 to 4 slices juicy ripe tomato 1 or 2 leaves crunchy lettuce Salt & pepper 2 slices bacon, cooked (optional) Spread half the mayo on each slice of bread; repeat with mustard. If using avocado, cut into thin slices and lay on what will be the bottom piece of bread. Now lay on the grilled onion, cheese, meats, pickles, tomato and lettuce, with the optional bacon on the very top. Make sure to arrange your ingredients evenly over the previous layer so that every bite has a bit of each item. If you like, you can sprinkle some salt and pepper over the tomato, especially if you leave out the pickles. Cover with second slice of bread, mayo side down. Push two big frilled toothpicks through the sandwich (one on each half), cut sandwich in half, and serve immediately, with a side of potato chips and pickles, if desired.

2 pieces fresh multi-grain bread 20 ml real mayonnaise 10 ml Dijon mustard ¼ to ½ ripe avocado 4 slices grilled or sautéed onion 1 bell pepper, halved, seeded and grilled or roasted 20 g Havarti cheese (or mild cheese of your choice) 6 slices bread and butter pickles (or one dill pickle, sliced) 3 to 4 slices juicy ripe tomato 1 or 2 leaves crunchy lettuce Salt & pepper Spread half the mayo on each slice of bread; repeat with mustard. Cut avocado into thin slices and lay on the bottom piece of bread. Now lay on the grilled onion, cheese, grilled pepper, pickles, tomato and lettuce. Make sure to arrange your ingredients evenly over the previous layer so that every bite has a bit of each item. Sprinkle salt and pepper over the tomato for an extra flavour boost. Cover with second slice of bread, mayo side down. Push two big frilled toothpicks through the sandwich (one on each half), cut sandwich in half, and serve immediately.  |



SANDWICH BUILDING BLOCKS I have only scratched the surface here with things you can add to or put in sandwiches. Please use these lists as suggestions or guidelines only; explore any ingredient that suits your palate. Anything that can fit in between two pieces of bread (or baguette, or pita, or bun, etc) is game! SCHMEARS mayo (either plain or flavoured), avocado, mustard (Dijon is my go-to), butter, pesto (or variations), hummus (or other tasty bean smash), chutney, cream cheese (plain or flavoured), goat cheese, roasted garlic JUICY tomatoes, grilled peppers, grilled zucchini or eggplant, grilled onion, pickles of any kind, sprouts, cucumber, coleslaw, roasted tomatoes, grilled cauliflower or sweet potato C RU N C H Y lettuce, arugula, pickles (any kind — beets, cukes, zucchini, etc), bacon, celery, sprouts, cucumber, shredded cabbage or slaw, raw onion, sliced apple

RICH sliced cheese, avocado, bacon, hummus or bean spread, cream cheese, goat cheese, cold smoked fish, caramelized onion, pate H IGH PROT EI N salami, deli meats, grilled chicken, bacon, Asian pork and duck, pate, meatballs, shrimp, tuna, smoked salmon, eggs (fried or boiled and sliced), hummus or other smashed bean puree H I G H F L AVO U R most of the schmears, fresh herbs (big leaves of basil or mint are my favourites), kimchi, hot sauce,, bacon, strong cheese, pickles, caramelized onion

You have unique goals for yourself, your family and your future. Coastal Community Private Wealth Group is committed to helping you achieve those goals, as we do for thousands of Vancouver Islanders and their families. Let’s talk about how we can protect and grow your wealth to serve you and your family’s needs. 1.800.806.2332 I Proud Season Sponsor of the Vancouver Island Symphony

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L❤ving La Jolla Golfing, hiking, feasting at The Lodge at Torrey Pines BY SUZANNE MORPHET

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SUMMER 2018  |



How easy and luxurious it would be to spend three days without leaving this place; swimming in the outdoor pool, joining a yoga class or two, enjoying treatments in the spa, even playing croquet on the expansive lawn.

The pool at The Lodge at Torrey Pines.

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LINGING OPEN the French doors to

our balcony, my husband chuckles with delight. Our fifth floor room at The Lodge at Torrey Pines overlooks the 18th hole of the eponymous golf course next door. We’re so close in fact, we can almost hear the two golfers who are setting up their final shots on the carefully manicured green. For a golf enthusiast like Kit, a long weekend at the Lodge at Torrey Pines in La Jolla, California is a little bit of heaven on earth. Wake up, walk out and golf the same course the pros tackle when they meet for their annual PGA Tour’s Farmers Insurance Open, and where Tiger Woods famously sunk a clutch birdie to win the 2008 US Open. I’m not a golfer — at least not one good enough to pay $250 to play 18 holes — but as we survey the scene before us, I almost wish I were. Lush green fairways slope gently to the blue horizon, dotted with iconic Torrey Pine trees and edged with winding pathways. A wild ravine cleaves the course just to our right, hinting at the natural beauty of this plateau before much of it was developed. Thankfully, the philanthropist Ellen Browning Scripps — who made a fortune in her family’s newspaper business — had the foresight to buy and donate a large chunk of the coastline for conservation. (You see her name a lot here, as she funded and/or founded many San Diego institutions including the Scripps Institute of Oceanography and the Scripps Research Institute.) Today, Torrey Pines State Natural Reserve is one of the most

magnificent protected areas in all of California, with myriad trails leading to spectacular cliffs overlooking a wide sandy beach. While Kit golfs, I’ll be hiking the 1,500-acre reserve just up the road to my heart’s content. But as we explore the lodge the first evening, I’m tempted to toss my plans into the breeze. How easy and luxurious it would be to spend three days without leaving this place; swimming in the outdoor pool with classical music playing underwater, joining a yoga class or two, enjoying treatments in the spa, even playing croquet on the expansive lawn. Of course, one would expect luxe accommodation and amenities at an AAA Five Diamond resort. What surprises me is how the lodge, completed at the turn of the 21st century, could easily be mistaken for something from the early 20th century. The builder fastidiously followed two of the best examples of the California Craftsman style, which was an offshoot of the Arts and Crafts movement. Those are the Gamble House (of Proctor and Gamble fame) and the Blacker house, both in Pasadena and both designed by the Greene brother architects. If they were alive today, the renowned design duo would immediately recognize the homey look and feel of The Lodge with its green shakes, clinker brick masonry, solid post and beam construction and, not least, its striking stained glass work of art depicting a tree in the porte cochère — in this case a Torrey pine tree framed in Brazilian cherry wood. Yes, the Greenes might wonder why the doormen here dress in green plaid kilts and stockings, but any golfer could tell them it’s to pay tribute to Scotland, the birthplace of golf. On Saturday, while Kit heads out to hit some balls and warm

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In places there are daubs of bright orange, yellow and lime green, as if an artist has just put his finishing touches on a landscape painting. Torrey Pines Golf Course.

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up for his big game the following day, I head to the park. As well as protecting the only wild Torrey pine forest on the mainland — indeed, the world (with the exception of one small grove offshore on Santa Rosa Island) — the nature reserve protects a rare community of smaller plants known as maritime chaparral. They include hard-leaved, drought-tolerant shrubs that absorb moisture from the coastal fog. Shaped by the wind, they provide a haven for mule deer, grey fox, coyotes and smaller mammals. As I make my way along the sandy Razor Point Trail towards the Pacific, I’m struck by just how rugged this place is: deep ravines, wind-chiselled sandstone cliffs and gnarled pine trees attest to its wildness. In places, there are daubs of bright orange, yellow and lime green, as if an artist has just put his finishing touches on a landscape painting. At the end of the trail I meet retired twin sisters from San Diego who walk in this park every week and never tire of it. “We see whales swimming; we see dolphins leaping,” one tells me enthusiastically before they take off up the trail. When I return to the lodge, Kit is also in good spirits. He’s been sitting in the outdoor hot tub and watching golfers at the 18th hole. “Two in a row — bam, bam — into the pond,” he laughs, mimicking their failed attempts to hit their balls over the large water hazard just before the finish. “Do you feel better,” I tease, “knowing there are others here in your league?” Our final two days roll by all too quickly, with each of us doing our thing. Kit enjoys a good round of golf and is pleased to tell me his ball does not end up in the drink. And in between golfing and hiking we even find time for a short kayak tour of La Jolla Cove, where black cormorants and sea lions noisily share the cliffs and caves. We also explore a small part of Balboa Park, considered the jewel of San Diego with 15 museums, half a dozen performing arts venues and gardens galore. The ornately designed California Tower — which

“Factor in a stop at Bamboozle, the best shopping this side of Manhattan and worth the drive all on its own.” — The Globe and Mail

you can climb — and adjoining blue-and-gold domed California Building are reason enough to visit. All weekend we enjoy good meals wherever we go (El Pescador Fish Market in the village of La Jolla is particularly memorable), but we’ve saved the best for the last. Our final evening we savour exquisite food and wine at A.R. Valentien, the lodge’s signature restaurant. Executive Chef Jeff Jackson, who was mentored by legendary French chef Paul Bocuse, is known as the godfather of the farmto-table movement in San Diego. That means there are everchanging choices depending on the season. (The restaurant also holds a monthly Artisan Table event with a seasonal menu and wine pairings by select California winemakers.) Sitting on the terrace in the balmy evening air we enjoy house-made chicken liver paté, a citrusy salad, roast duck breast and confit leg of duck and coriander-crusted Ahi tuna. But what I really want the recipe for is the Crispy Brussels Sprouts. Oh, to make these bitter nuggets this tasty! (Our server confides they’re sautéed in a vinaigrette of fish sauce, rice wine vinegar, lime juice, garlic and ginger, then topped with torn fresh herbs: mint, cilantro and basil.) Lingering over dessert (salted caramel chocolate tart with orange marmalade and bourbon espresso ice cream), we learn about the man who lends his name to this restaurant. A.R. Valentien was a successful artist from Ohio who holidayed in La Jolla for several months in the early 1900s. He moved here permanently a few years later for health reasons. That’s when Ellen Browning Scripps commissioned him to paint California’s wild flowers, some of which grace the walls of this restaurant today. Like Valentien, our little vacation has persuaded us that La Jolla, and especially The Lodge at Torrey Pines, deserve a return visit, even if we can’t plead poor health or stay for good. For more information and

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It’s in THE CARDS All abuzz at transformed Victoria casino BY CHELSEA FORMAN

The facility feels revitalized, welcoming and sophisticated with modern components. Everyone on the floor is filled with excitement — whether playing a game, enjoying a drink at the Well Public House’s bar, or ogling a magician — the room is buzzing.


T’S BEEN many years since my partner, Austin, and I visited Vancouver Island’s only casino in the Victoria neighbourhood of View Royal. The facility has undergone extensive renovations in its transformation from View Royal Casino to Elements Casino Victoria and tonight is the grand opening of the new venue. We spin the car into the rounded front entry, appreciating the ease of valet parking. Walking in the front door for the first time, we’re stunned by the transformation of the space. Now with a fully developed second level, the renovated casino is more than double its original size. The facility has a warm and inviting atmosphere and is fuelled by an undercurrent of thrilling energy. Aerial dancers float throughout the room, costumed in whimsical wear and elaborate makeup. On the floor, magicians wander through the crowd, bewildering guests with wild tricks, and women dressed as iconic Vegas showgirls dazzle patrons in bright silver outfits with matching headdresses. Traditional Aboriginal dancers are followed by an equally spectacular Chinese Lion dance and pig roast — something believed to bestow good luck on the venue and those who eat the meat. Austin and I cut through the crowd and take the escalator up to the second level where the VIP cocktail party is unfolding. We have the opportunity to mix with some of the major players who brought the new facility to light. “Introducing Elements Casino Victoria to [our] family of properties is a momentous occasion for us,” said Raj Mutti, vice president of Great Canadian Gaming Corporation’s western operation, adding that the new venue will be in the ranks of River Rock Casino Resort, Hard Rock Casino Vancouver and Elements Casino in Surrey. Open from 9 am until 4 am during the week and 24-hours Friday and Saturday, the facility is a local retreat and outlet for entertainment regardless of the time. “We are looking to continue to grow and contribute to the maturation of Victoria and the entertainment scene,” says Chris Lynn, executive director of Great Canadian’s Vancouver Island Casino Operations. Looking at the gaming floor below I am certain that Elements Casino Victoria will be a major destination for

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vacationers to lower Vancouver Island, and also residents seeking an unforgettable night out. “What we’re trying to do is offer something to everyone. And everyone wants different forms of entertainment,” says Chris. “This venue is something very different than what it used to be. We now have dining experiences, local entertainment on Friday and Saturday night in the Well Public House, and larger shows in the multipurpose Platinum Room that can be used for anything you can imagine.” Austin and I walk into the adjacent Platinum Room, which is a 500-person space designed to host a variety of events and performances. Tonight the stage is ready and waiting under cool blue lights. In just a few short hours Canadian rock icon and eight-time Juno Award winner Tom Cochrane, with Red Rider, will be the first artists to perform on the new stage. Making our way back down to the 70,000-square-foot gaming floor, Austin and I take in the surrounding space, which features approximately 800 slot machines, 25 table games and high stakes slot machines and baccarat in the casino’s designated privé spaces. Austin leads us to the baccarat table, which is his game of choice. He immediately loses $50. I feel bad for him so I give him other $50. He loses again; now I feel bad for me. “I’ll win it back,” Austin says with a grin that I know all too well. Austin gets comfortable at the baccarat table with a cocktail, a stack of chips and fierce determination. I look up at one of the aerial dancing goddesses above me and pray for his good luck (and my $50 back) before I wander off to explore. Dining options at the casino are abundant. The Well Public House serves casual dining favourites and well-crafted drinks.

The facility has a warm and inviting atmosphere and is fuelled by an undercurrent of thrilling energy. Chi Express offers Asian cuisine, including a variety of noodle bowls and bubble tea, the 1708 Quick Bites serves up delicious burgers, and the casino’s Diamond Buffet presents fresh and locally sourced food selections prepared daily. The dining facilities are filled with patrons happily chattering and fuelling up before Tom Cochrane and Red Rider take the stage. The day’s remaining light pours in from sprawling windows along the front of the venue. It floods the space all the way to the soaring ceiling above. The facility feels revitalized, welcoming and sophisticated with modern components. Everyone on the floor is filled with excitement — whether playing a game, enjoying a drink at the Well Public House’s bar or ogling a magician — the room is buzzing. I spot Austin from across the room laughing and chatting with the other players at the table — always a very good sign — and we end the evening on an excellent note. On our drive home Austin and I chat about the casino. When I ask him what specifically he liked about it, his answers were completely different from my own and in this moment I fully understand what Chris meant: there is something for everyone at Elements Casino Victoria.

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Artist Will Millar at work in his studio.




as a means of making a living. I paint as a means of making a life.” Will Millar has as many stories as he has paintings, created from his own memory of life as a young boy in Northern Ireland. The artist and musician was taught to draw by a retired schoolteacher in return for chopping kindling for her wood stove. He was also steadfastly encouraged by his parents to paint as often as he liked. “My mother won a prize at the fair one year, and instead of choosing a frying pan, she chose a set of watercolours for me. In those days, I’d paint on everything. If slate came off our roof, I’d paint it. I’d also paint my mother’s tablecloths,” he recalls. Part of the charm of Will’s paintings is his attention to detail, thanks to a photographic memory and a mind that is always creating. “I take in so many details in life, and that has always stuck with me. I remember an old guy with a watch fob and a greasy waistcoat with buttons down the front. It’s a wonderful meditative process, just going back in time and remembering all those details that will later pop up in a painting.” Settled at home in the Cowichan Valley overlooking Quamichan Lake, he says the sky here resembles the Irish skies from his youth. “There’s never any trouble finding subjects,” he says. “I just walk down here with an easel and the hours slip away.” Join Millar and the Islanders for a roving Irish party to kick off the exhibit on June 9.

For more information, visit  |



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A visit to Damali Lavender and Winery, located in scenic Cobble Hill, makes for a lovely day trip, popular with locals and tourists alike. The farm has become known for its yearly lavender festival. Now in its 11th year, Lavenderfest is a celebration featuring live music, kids activities, a wine garden, essential oil distillation demonstrations and artisan vendors. Enjoy lavender and honey ice cream from the Udder Guys, or baked goods infused with the fragrant herb, and see just how versatile it can be. Tickets are $5 and children 12 and under are free. A portion of proceeds from ticket sales will benefit the Cowichan Hospice Society. “What really stands out is just the visual impact of this place. The way it’s all developed on a slope and the whole vista is just really visually stunning,” says Kennedy Saville, co-owner.

The Arthur Vickers Gallery home to the artist’s collection of works and also features wonderful treasures from a select few local artists. Fabulous jewellery of fine gem stones – beautiful, playful and elegant. Turned wooden bowls stunning and magnificent – the epitome of functional beauty. Charcuterie Presentation boards created from very old blowdown Garry Oak, these legacy board are exceptional and awe inspiring.


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The winery offers a rainbow of fruit wines, grape wines and even subtle, lavender-infused varieties like the ‘Rhube’ Lavende — a rhubarb/pinot gris blend with just a hint of the fragrant herb. “It’s a symbiotic relationship between lavender and wine,” says Kennedy. A veritable sea of violet, the farm offers 15 varieties of the plant, a gift shop, plant sales and even U-pick from July to August when lavender is in full bloom.

For more information about Damali Lavender & Winery, visit


“Ladies and gentlemen, you are about to see a story of murder, greed, corruption, violence, exploitation, adultery and treachery. All the things we hold near and dear to our hearts….” Presented by the Comox Valley Youth Music Centre (CYMC) comes Chicago: High School Edition. Each year, a talented group of musical theatre students from around the world — as far as Dubai and Germany — present  |



a year-end show to cap off their time in the intensive CYMC program. This year’s pick is Chicago, a racy, entertaining and brilliant production that has been making audiences cheer since 1975 as the second-longest running show on Broadway. Chicago is based on true events from the Roaring ’20s, but is still relevant today. “There’s a need for shows that make you think, that ask questions and that hold a mirror up to society and make you reflect. Chicago is that kind of show,” says director Lori Mazey. The young performers pull it all together in only three weeks, putting in 12-plus-hour days, working with a dedicated production team. “It’s magical when the students meet and come together to work on a show; the energy and joy that they all share for musical theatre is inspiring,” says producer Shari Jakubiec.

Get your tickets at chicago-high-school-edition


to climb, services provided by the Salvation Army are paramount. The Nanaimo branch relies heavily on fundraising activities to be able to continue providing social and housing services to those in need. Golf enthusiasts can help out and have a great time by participating in the Salvation Army’s Annual Charity Golf Classic, its second largest fundraiser of the year. Tickets for the 14th annual event include a day at the Nanaimo Golf Club, a cart, putting contest, a warm-up bucket of balls, silent and live auctions, a tax receipt and dinner. Tickets are $175 and all money raised stays in Nanaimo and is put exclusively to use for housing and social services. “Our meal program alone serves 95,000 meals per year and our emergency shelter is overflowing. We’re (unfortunately) turning away 140 people each month because we’re too full,” says envoy Dawne Anderson. Anderson has been the fundraising and promotions coordinator for 23 years and is responsible for ensuring funding for the many programs provided by the non-profit. A hot meal program operates 365 days of the year, and the New Hope Centre is staffed 24/7, providing a safe place to stay for those who are homeless. The organization also provides emergency shelter, addiction services, supportive housing, halfway house programs and plenty more.

To register for the golf event, call 250-740-1004, visit, or email Dawne at

As the number of homeless and at-risk individuals continues

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Scene from the popular musical Chicago.

When only the unique and unexpected will do… My Irish Rovings My Irish MONET VISITED My Irish Rovings MONET VISITED My Irish Rovings MONET VISITED The MacMillan Arts Arts Centre proudly prsents presents The McMillan Centre proudly The McMillan Arts Centre proudly presents

two extrordinary gallery exhibits this summer. summer. The two McMillan Arts Centre proudly presents two extraordinary gallery exhibits this summer. extraordinary gallery exhibits this two extraordinary gallery exhibits this summer.


RobeRt HeLd



5-1 July June 5June  –  July   4   14

ROBERT HELD glass    light      water      art  

June 5  –  July  14  

McMillan Arts Centre McMillan Arts Centre

133 McMillan St. Parksville, BC Parksville V9P 2H5 133 McMillan McMillan ArtsStreet, Centre

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July 21S-ept Sept July   21–   1  1

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Glass work by Robert Held.



This summer, immerse yourself in a multi-sensory experience with Robert Held and his Monet-inspired pieces. “Monet Revisited” has been carefully curated and designed to wow gallery visitors with a unique experience never before seen at the gallery, complete with a replica of Monet’s famous bridge, lighting effects, a custom-created waterlily showpiece, window paintings by Held and, of course, original glasswork. “There will be photographs all over the wall which will be constantly changing. I’m going to do a painting that will cover the large windows in the main exhibition space — very close to Monet’s waterlilies, as well as my interpretation of his pieces, but more modern and abstract,” Robert says.

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est. 1985

Classically educated, Robert has always had a special fondness for classical impressionists like Monet, and after having his own bit of solitude at the famous gardens in Giverny several years ago, was compelled to create works that echoed the great artist. “I had an opportunity when I was in Paris doing a show — I went to Giverny and it was so magical. I was the first or second person in the gate, and there was a mist floating through his garden. I wandered through, and just knew that his spirit was looking down on us, making sure we were all being good in his garden.” The experience stuck with Robert, and he created a red poppy series based on Monet’s Poppy Field. “I always loved his colours, looking at the world through the impressionistic technique. I grew up with the old school, New York Figurative Expressionists like Jackson Pollack, but I continue to go back to these pieces that are classical impressionists,” says Robert.

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A ticket to

INSPIRE Raelene Cormier helps cure the travel bug BY SEAN MCINTYRE P H OTO S BY D O N D E N TO N

Spring/Summer is in full swing at



the artdeco-inspired walls of Around the World Travel’s Nanaimo office is a great way to take off without leaving town. Pictures of exotic Thai palaces, wooden sculptures from Africa and traditional items fit for a South Pacific tribe represent a fraction of the memories created over six decades of business. “These are some of the souvenirs brought back over the years by our clients and agents,” says manager Raelene Cormier. The collection has evolved into an impressive trove of treasures from far and wide that’s entirely befitting for Nanaimo’s oldest travel agency. The bright blue spinning globe above the doorway at Around the World Travel has inspired clients with dreams of flights, cruises and railway journeys for nearly 60 years. The landmark sign is a one-of-a-kind piece of Nanaimo’s Commercial Street history that lends a taste of retro character to the hip cafés, restaurants and other trendy businesses that have sprouted in and around the city’s downtown hub. As a child growing up in Ladysmith and Nanaimo, Raelene fondly recalls family trips to Rathtrevor Beach, where she loved exploring the shoreline and endless sandy beach. A natural curiosity inevitably led her to more exotic waters. In 1977, she boarded her first cruise: a voyage along the Mexican Riviera. It was somewhere in between the vibrant sea life near Baja’s Cabo San Lucas and the jungle-covered mountains and authentic Mexican charm around Puerto Vallarta and Mazatlan that Raelene became hooked on the power of travel. “It was amazing,” she says. Since then, she’s taken more than 20 cruises through the Caribbean and Europe. She’s explored much of Western Europe, Central America, the South Pacific, Australia and Hong Kong. She’s been woken up by howler monkeys in the Costa Rican rain forest and lived it up at resorts such as Jamaica’s five-star Sandals South Coast. Her ultimate travel experience involves a balance of historical sites, beautiful scenery and amazing food and wine, she says. Throughout her career, Raelene has had a first-class ticket to see the transformative effect that travel can have on people. Stepping outside the everyday to take a break, explore the unknown and take in a different view can work wonders for the soul.

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Raelene has taken more than 20 cruises through the Caribbean and Europe. She’s explored much of Western Europe, Central America, the South Pacific, Australia and Hong Kong. During the past few years, however, Raelene has witnessed an intriguing trend. Customers are less likely to settle for the traditional all-inclusive resort. Sure, there will always be a place for the open-bar, all-you-can eat beach fest favoured by millions upon millions of snowbound northerners every winter, but Raelene has been seeing travellers pushing their boundaries in new directions. Distant trails which were once the exclusive domain of backpackers and gap-year adventurers are welcoming an ever-more curious generation of older travellers who aren’t afraid to diverge from the beaten path for part or all of their trip. And Raelene is no exception. On a recent “research” trip to Italy, she and her husband not only took in the history, food and wine, they became a part of it. “On our last visit there we visited a farm and saw fresh mozzarella being made, visited vineyards and enjoyed a barbecue in Tuscany, tasted truffle oils and fresh olives and sampled as many pasta dishes and wines as we could,” she says. More and more people are looking to experience their destination in a more meaningful way by participating in regional customs, staying with local families or immersing themselves in the music and the flavours of their destination. The important distinction propels the traveller from the role of spectator to full-fledged participant. According to Raelene, it’s through experiences such as these that travellers of all ages and means are discovering lasting value and transformative experiences “We find our clients now are looking for experiences,” she says. “There are some great culinary trips to many parts of the world. You can learn to roll pasta like a pro in Italy, go on a tapas crawl in Compostela, Spain, make tortillas with locals in Central America or make classic Khmer dishes such as amok trey (fish curry) in Cambodia. There are also trips focussed on sailing, hiking, walking, kayaking, etc.”

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In a world that’s been largely redefined by the internet, the spinning globe above the door at Around the World Travel stands as a beacon where travellers can expect a team of agents, each with approximately 30 years in the business, to take care of the details and make legitimate recommendations based on real experiences rather than algorithms. Just as travellers crave discovery and new relationships, Raelene and her coworkers under the spinning globe on Commercial Street take pride in their repeat clients. The curios that line the office walls aren’t so much decorative as they are mementoes that mark a job well done — another inspirational life-changing trip across the country or around the globe. “We are a relationship business and take the time to find out what each client is wanting on their holiday,” she says. “I can think of many times I have suggested a destination or a different travel style that a customer hasn’t even thought of. Repeat business is very gratifying for us and I think for the customer as well. We are with them from start to finish.”

Follow us on social media for more details!

Kelowna • Vernon • Salmon Arm • Golden • Radium • Cranbrook Rossland • Nelson • Sooke • Smithers • Prince George • Prince Rupert  |




The gem behind our fashion story in this issue of Boulevard was the location — Blue Grouse Estate Winery. The Boulevard fashion team travelled to the winery, located in the Cowichan Valley, to shoot our gorgeous summer fashion story. With a backdrop of sweeping vineyards, a beautiful patch of woods with a stream running through it and the soundtrack of birds and frogs, the team found it easy to create a story of romance and beauty. Graciously hosted by owner Paul Brunner, Boulevard enjoyed a taste of life on the vineyard, including the delicious flavour of Blue Grouse sparkling wine.

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Models Amanda Konn and Peter Braunschmidt at Blue Grouse Estate Winery. Photo by Lia Crowe

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SYNC3 with Apple CarPlay and Android Auto. Available 360° camera on the 8” LCD screen.

Features push-button transmission controls with Sport mode to use paddle shifters.

Standard Comfort power front seats with lumbar support and three memory settings.

3851 Shenton Road, Nanaimo I 250-758-7311 I HOURS OF OPERATION: MON-THURS: 9:00 AM - 7:00 PM FRI-SAT: 9:00 AM - 6:00 PM DEALER # 10401

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Boulevard Magazine, Central Island Edition, Summer 2018  
Boulevard Magazine, Central Island Edition, Summer 2018