Boulevard Magazine, Okanagan - July/August 2018

OK ANAGAN

JULY I AUGUST 2018

LIFE AT ITS FINEST

DIVE INTO

Summer IN THE SENSATIONAL OKANAGAN

SOAK IT UP

Get glam poolside with luxurious fashion

OUTSIDE THE BOX Experiences to shake up your world

LOFTY LIVING Embracing the urban lifestyle

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CONTENTS 16

42 FEATURES

On the Cover Photo by Darren Hull Model Alyssa Marie Fletcher shot on location at a private home in Kelowna.

36 LOVING THE LAKE.

LOVING THE LIFE.

The best of lakeside living

Make layered sandwiches that explode with taste

By Darcy Nybo

By Chef Heidi Fink

42 SOAK IT UP FASHION

42

Get glam poolside in saucy

suits and luxurious loungewear

By Kim Appelt

48 OUTSIDE THE BOX

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57 STACKED

Experiences to shake up your world

By Michael Bernard

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71 A PASSION FOR DESIGN

Interior designer Trisha Isabey

By Toby Tannas

18

48

57

32

DEPARTMENTS 8

OUR CONTRIBUTORS

14

EDITOR’S LETTER

Out of the Box and into Summer

By Susan Lundy

16

inspiredSTYLE

Colin Basran

By Lia Crowe

18

inspiredCHEFS

Michael Wilkins Krafty Kitchen + Bar

By Susan Lundy

21 inspiredHEALTH

62 TRAVEL NEAR

Talking Dirty

By Pamela Durkin

A Trip Through Divine Country

By Sean McIntyre

28 inspiredINTERIORS

Lofty Living

66 FRONT ROW

By Justin O’Connor

What’s on this month

By Brenda Giesbrecht

32 inspiredPEOPLE

Simone Orlando: From Ballet to the Business of Ballet

By David Wylie

74 BEHIND THE STORY

By Lia Crowe

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OURCONTRIBUTORS

OKANAGAN

KIM APPELT

MICHAEL BERNARD

STYLIST: SOAK IT UP

WRITER: OUTSIDE THE BOX

PAGE 42 PAGE 48

L I F E AT I T S F I N E S T J ULY | AUGUST 2018

PUBLISHER Mario Gedicke

250.891.5627

“This shoot was one of my favourites of the year.

I love the Okanagan in the summer and showing off all its beauty. But we had serious challenges!

It rained for hours, so we waited patiently for a break in the sky. And then it happened and we had the most beautiful golden hour to shoot in.” Kim is a fashion stylist and respected style expert in the industry. Her work has been in many publications, seen on the red carpet at The Junos and The Daytime Emmys.

“Out-of-the-box experiences that stretch a person’s limits are serendipitous and memorable — like receiving a wedding gift of two bikes that sparks years of cycle-touring, or the memory of the old man who would cast aside a cane and gracefully perform his daily Tai Chi movements in a park across the street.” Michael’s life as a wire service reporter, PR consultant and freelance writer is, like most people’s, filled with such serendipity and memories.

LIA CROWE

DON DENTON

BOULEVARD PHOTOGRAPHER & STYLIST SOAK IT UP

PHOTOGRAPHER: STACKED

PAGE 57

“One of the unnamed contributors our magazine shoots is the weather. Sometimes corporative, sometimes not and always unpredictable. Shooting at a pool up on a Kelowna hillside, the day started with dense clouds, rain and a cold wind. But finally at the end of the day the clouds parted, the glorious sun shone through and photographer Darren Hull captured our cover photo.” Lia Crowe is a stylist, creative director, photographer and writer.

“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 highprofile events, including the Olympics, World Hockey Championships and a Royal wedding.

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch

Michelle Gjerde ADVERTISING Mario Gedicke Vicki Clark

CONTRIBUTING Michael Bernard, Lia Crowe,

WRITERS

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

OK ANAGAN

BRENDA GIESBRECHT

WRITER: STACKED

WRITER: FRONT ROW

PAGE 57 PAGE 66

JULY I AUGUST 2018

LIFE AT ITS FINEST

DIVE INTO

Summer IN THE SENSATIONAL OKANAGAN

SOAK IT UP

HEIDI FINK

Pamela Durkin, Heidi Fink, Brenda Giesbrecht, Sean McIntyre, Darcy Nybo, Justin O’Connor, Toby Tannas, David Wylie

CONTRIBUTING Lia Crowe, Don Denton

PHOTOGRAPHERS Darren Hull, Byron Kane

PAGE 42

GROUP PUBLISHER Penny Sakamoto

Get glam poolside with luxurious fashion

OUTSIDE THE BOX Experiences to shake up your world

LOFTY LIVING Embracing the urban lifestyle

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 info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624

“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 Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

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“For me, summer in the Okanagan is warm evenings outside with friends and good wine or dark ales, music and good food. There are so many opportunities to enjoy all of these and more this season. It’s never a case of ‘What shall I do?’ but rather ‘Which one shall I choose?’ Make this the summer to expand your horizons and try something new. Whether you are by the lake, atop a mountain or in a concert hall, it’s bound to be a great experience.” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

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info@blvdmag.ca boulevardmagazines.com

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.

Striking views from The Summit

There’s a lot here to love.

Pick one with views at The Summit.

Wake up every morning to sweeping Okanagan Lake, mountain, vineyard, and city views when you build your dream home at The Summit in the Village of Kettle Valley – one of Kelowna’s most coveted, master-planned developments. Here is an authentic, village-style community consisting of services and amenities at its core, and a diversity of sought-after neighbourhoods with home styles from luxury, single-family detached to multi-level townhouses. Imagine having nine parks to choose from, riding or hiking miles of trails just beyond your front door, walking to the local café or spa, dining at a neighbourhood restaurant, or lunching at a winery just minutes away. This is life at the Village of Kettle Valley. This is life elevated.

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OURCONTRIBUTORS

DARREN HULL

SEAN MCINTYRE

PHOTOGRAPHER: SOAK IT UP

WRITER: A TRIP THROUGH DIVINE COUNTRY

PAGE 42

PAGE 62

“This issue’s fashion story was a marathon, as we waited out the grey clouds and rain.

I think we were five hours on location before we took our first shot! Credit to the team for sticking it out … and in the end the sun joined the party.” Darren is an editorial and commercial photographer, who has earned a reputation as one of Canada’s top image-makers with work informed by a strong sense of storyline.

“This assignment through the gorgeous South Okanagan and Similkameen valleys showed me an eclectic community of entrepreneurs, wine lovers and artists who are unafraid to follow their passions. A lack of pretension, and dedication to authenticity, bode well for what’s ahead and ensure that I visit again soon.” Sean is a freelance writer based on Salt Spring Island. He enjoys writing about the people, places and flavours of British Columbia, especially if that involves great food and fine wines.

JENNY MCKINNEY

DARCY NYBO

MAKE-UP ARTIST: SOAK IT UP

WRITER: LOVING THE LAKE. LOVING THE LIFE.

PAGE 42

PAGE 36

“For our photo shoot , we were telling a summer story and Mother Nature didn’t get the memo! As we waited out the rain, we learned that waiting with hope and expectation can pay off beautifully , and we managed to have some fantastic fun in the process. It was a memorable and team-building day, and I know we can handle whatever conditions we encounter to create a beautiful outcome! I love this team.” Jenny is a Kelowna based makeup artist.

JUSTIN O’CONNOR

TOBY TANNAS

DAVID WYLIE

WRITER: IT’S ALL ABOUT THE VIEW

WRITER: A PASSION FOR DESIGN

WRITER: INSPIRED PEOPLE

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PAGE 71

PAGE 32

“There are few types of housing as glamorous and chic as the loft condo. Usually found nestled in the heart of vibrant city centres, loft living offers the lock n’ go lifestyle many desire. After touring our featured two-storey loft, situated in the heart of Kelowna’s arts and cultural district, I can see why the loft has become a trendy, desirable way to live.” Justin is the Senior Vice President, Sales in Kelowna for Sotheby’s International Realty Canada and President of the Canadian Home Builder’s Association, Central Okanagan.

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“McKinley Landing is one of the Okanagan’s top neighbourhoods. Hiking trails, lake views, a beautiful beach and a place to dock your boat are all within minutes of Kelowna. It’s the kind of place where staying at home is its own reward.” Darcy Nybo is a freelance writer, writing instructor, writing coach, author, self-professed word nerd and a foodie who loves to discover new things.

boulevardmagazines.com |

“It was a beautiful, sunny day when I sat down with Trisha Isabey in her stunning Kelowna home. She’s a successful interior designer now, but her first career was something entirely different. Learn how her keen business sense has helped focus her designer’s eye.” Toby Tannas co-hosts Beach Mornings on Kelowna’s New 103.1 Beach Radio.

She’s a mother to two teenage girls and a couple of four-legged babies.

J U LY/A U G U S T 2 0 1 8

“Every crisis carries opportunity. When we suffer life-changing circumstances, we have rare moments to evolve into a new version of ourselves. Simone Orlando’s story shows how a life can be reinvented.” David has done just about every job there is to do in a newsroom.

He works in the Okanagan as a writer and media strategist.

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EDITOR’SLETTER

Out of the box and into summer

BY SUSAN LUNDY

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 taking photos from a plane with the door removed; signing up for sky-diving classes (thankfully cancelled); going up in a glider; wind-surfing; travelling around Europe with a backpack; watching the sun rise after all-night parties; embarking on spontaneous road trips.

For those of you who — like me — 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 Michael Bernard embraced with enthusiasm.

Throughout these pages, you can also get out of your food box. Take a basket of stacked sandwiches on a picnic; sample the flavours offered up by Chef Michael Wilkins at Krafty Kitchen + Bar. Get ideas to shake up your living space by exploring loft living in Justin O’Connor’s Inspired Interiors; feast your eyes on a beautiful McKinley Beach home built by Calvin Link; explore some of the region’s wines with writer Sean McIntyre. Get new insight into mayor Colin Basran’s style-sense; meet designer Trisha Isabey and Ballet Kelowna’s Simone Orlando. Explore our beautiful fashion story to hit the water in style; talk “dirty” with healthy mud.

Promise yourself to do something out of the box this summer.

Back on our cross-country journey, our speed-challenged van forced us to avoid highways, 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?”

Driving slowly was suddenly his MO … and he wasn’t so comfortable back in his old box.

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.

PHOTO BY LIA CROWE

S “

hould we try taking it to full speed?” Bruce wondered.

I just smiled.

My foot was pressed to the floor and this was top speed. He was about to discover that this journey would be a little out of 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 BC. Bruce and I were “newish” at the time and it was his first introduction to my beloved, if slightly decrepit and definitely speed-challenged, van.

Even my vision of the trip 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 VW chug-chug-chug. We lurched forward, merged onto the Trans Canada and reached a pedal-tothe-metal speed of about 80 kilometres per hour — 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, often letting me know his thoughts on slow drivers with some colourful commentary. 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. 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 farther 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. In the winter, there’s the Canucks, in the summer, it’s

“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.

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Live where others dream of living.

Quality homes for a quality life.

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This is not an offering for sale. Any such offering can only be made by way of disclosure statement. E.&O.E. Any specifications in this depiction may change at the developer’s sole discretion without notice.

inspired STYLE

with

COLIN BASRAN MAYOR, KELOWNA

BY LIA CROWE

CLOTHES/ GROOMING

UNIFORM: Suit with no tie.

FAVOURITE DENIM, BRAND AND CUT: Nothing fancy here. American Eagle skinny jeans. CURRENT GO-TO CLOTHING ITEM: Love a good blazer! Just makes an outfit a bit more sophisticated. BEST NEW PURCHASE: Pink suit from RW & Co. CURRENTLY COVETING: A new silver wrist watch. FAVOURITE WORK TOOL: Smartphone. SUNGLASSES: Aviator style — any brand. SCENT: Bleu de Chanel.

NECESSARY INDULGENCE: I get a haircut every two weeks. WHO CUTS YOUR HAIR: Carolin Biafore from Mirror

Mirror Salon and Spa.

P “

EOPLE CALL me Your Worship… which is a little awkward. You can call me Colin.”

When I meet Kelowna’s charismatic and stylish youngest-ever mayor at his office to chat about life and style, I quickly realize he isn’t lacking in either department.

Born and raised in Kelowna, Colin was educated in broadcast journalism at BCIT and came back to Kelowna as a TV reporter for Global Television Network.

“I was able to get a job out of school in the city that I was born and raised in; it was awesome. I thought, ‘how can it get any better than this?’ Well, clearly it can.”

Eventually he got into politics, first as a city councillor and then a mayor in 2014 —replacing a person who was exactly twice his age.

Asked what nugget of his work really gets him fired up, he said, “If people were to see the amount of reading necessary to prepare for council meetings, they would likely think it’s pretty boring, but I love policy! In the last three and a half years, I’ve become a real urban planning geek; I’ve really learned how urban design can impact mental and physical health. So what I’m passionate about is people living in neighbourhoods that are higher density, closer to work, closer to where the amenities are and closer to good transit. In this way, we can really change how people live.”

What innate quality has led to his success?

“Nobody who has known me for a long time is surprised by what I’m doing because I’ve always instinctively taken a leadership role. I’m a firm believer that if you want something done or want to see something move in a particular way, you get involved. I’ve always been that person who’s ‘in the know’ which is probably why journalism is a natural for me. And it’s to a whole new level as mayor, because now I really know what’s going on in this city.”

During our meeting we had to pause briefly so that a group of school children could meet with the mayor and ask him questions. As they filed by me into his office, I overhear one young boy whisper to his friend, “He’s wearing a white suit!”

Noting that he clearly rocks his own style, I asked how fashion has played into his life.

“I’ve always loved it, always been drawn to it. Part of me believes I grew up in the wrong era. I was a huge fan of Mad Men and the fashion in that show. I love the skinny suits, skinny ties, good shoes and good scotch. I’m not going to lie: I also love the TV show Miami Vice — the bright colours, the tight rolled pants and no socks. If I had to describe my style I’m like a cross between Mad Men and Miami Vice.”

Asked what’s the best life lesson he’s learned since 40, he said, “I’ve learned to value the friends that I had before I became a politician because they knew me as Colin, the guy who loved to throw a good party. I’ve also learned that although this job is awesome, it doesn’t define me, and it isn’t the most important thing in my life — my family and friends are.”

STYLE INSPIRATIONS/ LIFE

ICONIC CELEBRITY WHO INSPIRES YOUR STYLE: John F. Kennedy. FAVOURITE ARTIST: Gord Downie. FAVOURITE FILM OR TV SHOW YOU LOVE FOR ITS STYLE: Mad Men and Miami Vice. LAST GREAT READ: The Happy City

by Charles Montgomery. BOOK CURRENTLY READING: Brain Maker by Dr. David Perlmutter. FAVOURITE BOOK OF ALL TIME: Hammer of the Gods, The Led Zeppelin Saga by Stephen Davis. FAVOURITE COCKTAIL/WINE: An

Old Fashioned or scotch (neat) and any red wine will do!

ALBUM ON CURRENT ROTATION: From the Fires by Greta

Van Fleet. “If you’ve not heard of them yet, you should!” FAVOURITE MUSICIAN: Dave Grohl.

FAVOURITE CITY TO VISIT: New York.

FAVOURITE APP: Instagram. HOTEL: Grand Wailea. FAVOURITE PLACE IN THE WHOLE WORLD: Kelowna,

baby!

inspired CHEFS

Michael Wilkins Chef at Krafty Kitchen + Bar, Kelowna

Pork belly entrée.

BY SUSAN LUNDY P H OTO S BY L I A C R OW E

Where were you born and where did you grow up? I was born in Toronto. When I was nine, my family moved to New Jersey, where I guess you could say I did most of my growing up.

What are the 10 or so most important ingredients in your pantry? Hmm … fennel, dill, coriander, onion, sherry vinegar, maple syrup, soy, sesame oil, white wine and butter … just to name a few.

How long have you been at Krafty Kitchen + Bar? I’ve been the chef at Krafty for about five months, but I’ve known the team for quite some time so it feels a little longer.

What’s your go-to item when sampling other chefs’ fare?

I usually find myself ordering pork belly if the components around it interest me. Beyond that, anything that seems unique and polarizing to most people, I generally want to eat.

What are you best known for as a chef? There’s a running joke that I’m known for putting anything in a jar. Really though, I would say my flair is for integrating Mediterranean and Asian flavours.

Anything else we should know? I would just say a big thanks and rest easy to Anthony Bourdain, without whom I doubt young chefs like me would get opportunities to be interviewed like this.

Where did you train? I actually began training in culinary arts my last two years of high school under my mentor, Scott Engle.

After graduating, I did four years at the Culinary Institute of America (CIA) in Hyde Park, New York, where I received a bachelors degree in Culinary Arts and Hospitality Management.

Where were you before that? I opened a restaurant called Bacaro Kitchen & Drink (Kelowna) about four years ago and was executive chef there until this past November.

What’s your favourite dish to cook and eat on a hot summer day? I’ve always enjoyed anything I can barbecue on a hot summer day, providing I have the day off. Put it on a skewer, hand me a beer and that’s the stuff.

Hobbies? Wine touring, making music, impromptu board game nights, going out to eat, scrolling through Netflix without purpose.

RECIPE

SMOKEY PRAWN AND SCALLOP CEVICHE ½ cup fresh pressed lemon juice ½ cup fresh pressed lime juice 2 tsp salt 1½ Tbsp maple syrup ¼ tsp cinnamon ½ tsp coriander ½ tsp cumin ½ tsp smoked paprika 1 oz mezcal ¼ cup onion, diced small ½ small jalapeño (more or less depending on preference) ¼ cup red pepper, diced small

¼ cup cucumber, diced small 1 ⁄3 bunch cilantro chopped (including stems) 8 prawns (chopped into ½-inch pieces) 6 scallops (chopped into ½-inch pieces) Mix citrus juices, mezcal and spices, and pour over fish.

Leave for 15 minutes. Mix together with remaining ingredients and allow to sit for an additional 15 minutes at room temperature before placing in the fridge for 1 hour. By this time the fish should be opaque, “cooked” and ready to eat. Adjust seasoning, if necessary, and enjoy. boulevardmagazines.com |

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M HO OV ME E-I SA NR VA EA ILA DY BL E!

“WE LOVE IT HERE.” Enjoy lakeside living minutes from downtown.

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West Harbour is an intimate community of elegant designer homes perched on the Okanagan’s west shore.

With an outdoor pool, 500 feet of sandy beach, Harbour Club (coming soon), available boat moorage and a welcoming group of residents who love the Okanagan lifestyle.

PHASE 3 IS NOW SELLING, with 6 new home designs to choose from, including bungalows and semi-detached villas. Visit us to see everything there is to love about living here.

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inspired HEALTH

Talking Dirty Earthy substances that heal, rejuvenate and detoxify

BY PAMELA DURKIN

This trifecta of “smut” — activated charcoal, Moor mud and bentonite clay — doesn’t need an R rating and it’s garnering praise from celebrities, beauty bloggers and wellness gurus.

T

HERE’S a lot of “dirty talk” going on in the health and beauty world.

In fact, it’s filthy. However, you needn’t cover the children’s eyes and ears — in this case, the dirt in question is a trio of earthy substances that can be used internally and externally to promote healing, rejuvenation and detoxification.

That’s right, this trifecta of “smut” — activated charcoal, Moor mud and bentonite clay — doesn’t need an R rating and it’s garnering praise from celebrities, beauty bloggers and wellness gurus.

Let’s take a look at why they’re gushing.

Activated Charcoal It may not get your barbecue going, but activated charcoal is certainly lighting up the internet. The sooty substance is the health and beauty ingredient of the moment and it’s being added to cleansers, face-masks, toothpastes and even juices and baked goods for its ability to absorb toxins and remove impurities.

When a photo of a charcoal-infused croissant from trendy London cafe Coco Di Mama recently went viral, it elicited comments from around the globe. While the vibe around activated charcoal may seem au courant, its use is not new. It’s been used in hospital emergency rooms for years to treat alcohol poisoning and drug overdoses and in agriculture to remove toxins from animal feed.

It’s important to note that activated charcoal is completely different from the stuff you throw on the grill — activated charcoal is basically food-grade carbon, sourced from natural ingredients like coconut shells, which has been treated to increase its absorbency. It works by attaching to toxins and 22

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removing them from the body. And that’s not all — recent research shows it can also help lower LDL (bad) cholesterol and reduce intestinal gas.

As a beauty treatment it acts like a magnet to absorb dirt and oil from clogged pores and its topical use has been shown to relieve the discomfort of insect bites and rashes. So does all this mean we should regularly be downing charcoal-infused juices?

“Taking activated charcoal internally can be an effective treatment if it is warranted — but its use should be therapeutic, not ongoing,” advises naturopathic physician Dr. Jane Reside.

“If used for extended periods it can potentially cause gut issues.”

If your curiosity is piqued, here are a few of my “charcoal favourites” to try. Make DIY face masks and more with Organika Activated Charcoal Powder (available at health food stores across Canada) and Clinique’s Pore Refining Solutions Charcoal Mask.

Moor Mud It may be the latest “must-try treatment” thanks to glowing endorsements from celebrities, and iconic cosmetic brands like Sephora, but Moor mud is hardly new. In fact, it has been utilized as a healing agent for millennia.

The Romans and Celts both hailed it for its restorative healing properties. To clarify, Moor mud isn’t like the stuff you brush off your shoes after a rainy day. Moor mud is a unique, organic substance that has evolved over thousands of years.

It’s found mostly in the lowland moor areas of Central Europe and also from areas near mineral springs. Over 1,000 kinds of herbs, flowers, plants and grasses have decomposed into its waters, transforming it into a nutritious “soup,” teeming with vitamins, minerals, plant-based hormones and other salubrious phytonutrients.

“The mud is truly packed with substances that have myriad health-enhancing properties,” enthuses Courteney Osing,

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assistant spa manager at Victoria’s Ocean Pointe Resort.

Research supports Osing’s enthusiasm. Studies have shown topical Moor mud treatments can help improve circulation, soothe aching muscles and joints and even alleviate the pain and inflammation associated with arthritis.

However, its ability to ease pain isn’t what has the beauty business buzzing. It’s the plethora of anti-aging, hydrating essential oils, fattyacids and soothing lipids the mud contains that has them gushing.

Some beauty insiders are so smitten they’ve dubbed Moor mud “the facelift in a jar.” In addition to topical treatments, Moor mud can also be taken internally, an application that is popular in European clinics where it’s touted as an effective detox treatment and a natural way to heal inflamed guts. If you’re ready to roll in the mud, give one of the following options a try.

For a variety of authentic Moor mud products visit international-rmj. com/austrianmoorspa.htm Spa Experiences: Excel Salon and Spa-Moor Mud Body Wrap or facial; Amora Day Spa-Detoxifying Mud Wrap.

Bentonite Clay

Myriad beauty bloggers also claim a clay mask is a one-way-ticket to glowing skin, citing the clay’s rich mineral content as the reason.

Bentonite clay is the most popular of all the “healing clays” in use and, like other forms of therapeutic clay, it has been used worldwide for centuries to purify the body both internally and externally.

“Bentonite clay has been around for quite a while,” says Peter Onyschuk, manager of Lifestyle Markets’ Cook Street Village store, “but its popularity has recently spiked thanks to the wellness icons on social media who include it in their detox protocols.”

So what exactly is bentonite clay and how can it “purify the body?”

It is actually composed of ash made from volcanoes. The largest source of the clay comes from Fort Benton, Wyoming, where numerous volcanoes are found — hence the name.

Up until now, the reported benefits of bentonite clay have been largely anecdotal in nature. Enthusiasts have long claimed it rids the body of toxins and nurtures and cleanses the skin. Now science has legitimized some of this zeal.

Preliminary animal studies have shown the clay, when mixed with water and taken internally, does indeed help remove toxins like heavy metals, pesticides and harmful bacteria from the body. In addition, one study showed the healing clay acts as a prebiotic in the gut — promoting the growth of “good-for-you bacteria” known as probiotics.

And there’s more good news. Used topically, the clay has been shown to reduce blemishes, soothe irritated and inflamed skin and help heal wounds. Myriad beauty bloggers also claim a clay mask is a oneway-ticket to glowing skin, citing the clay’s rich mineral content as the reason.

Thankfully, the clay is relatively inexpensive and easy to use at home.

You can simply buy the powder and mix it with water to “activate” it and apply the resulting paste to your skin. Or mix one half to 1 tsp in a cup of juice or water and drink up — but only when you need it.

As Dr. Reside notes, “If used internally, bentonite clay, like activated charcoal, is meant for therapeutic, not ongoing use.”

To Try Harmonic Arts Bentonite Clay powder (available at health food stores across Canada or online at harmonicarts.ca) or Charlotte Tilbury Goddess Skin Clay Mask (available at Nordstrom’s Vancouver or online at nordstrom.com).

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Lofty Living Urban life at its best in The Cannery Lofts

BY JUSTIN O’CONNOR | P H OTO S BY BY R O N K A N E L E G E N D P H OTO G R A P H Y

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L

OFT LIVING has certainly become a desirable real estate trend for those looking for an urban lifestyle. In this feature, we get a peek inside one of Kelowna’s most talkedabout developments — The Cannery Lofts — the ultimate in Kelowna loft living.

This one-of-kind, five-storey structure features elemental materials of glass, concrete, wood and brick with friendly, boutique-style shopping and cafés surrounding the streetscape. The interior space envelopes the entire top two stories, overlooking a premier intersection of Kelowna’s arts and cultural district.

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The intent was to create sophisticated, ultra-modern living spaces by merging aspects of the authentic warehouse loft with a fresh and new artistic energy.

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Designed by Vancouver’s award-winning designer Alda Pereira, this two-storey loft’s light and glass are predominant elements. It features 18-foot, floor-to-ceiling windows and expansive sliding glass partitions that define rather than close off space. Not one, but three private outdoor patios provide the utmost in outdoor living space.

The intent was to create sophisticated, ultra-modern living spaces by merging aspects of the authentic warehouse loft with a fresh and new artistic energy. Exposed beams and the open floor plan are enhanced by bamboo floors, lustrous modern fixtures and trendy designer lighting.

The bedrooms are an open layout, adhering to the “loftiness” quality. Stylish cabinetry with sleek, clean lines are minimalistic and unobtrusive.

Many buyers are saying “yes” to loft living and “no” to grass cutting — the appeal of the loft offers the practicality and convenience without the maintenance worry.

This is definitely one of my favourite interiors to date. The homeowner has just completed a $200,000 refresh on this pad — what I consider to be one of Kelowna’s coolest accommodations.

I could easily see myself entertaining friends and family on the extensive, rooftop deck — the only private rooftop patio in the entire building — with its sweeping landscape views over the lake and downtown Kelowna.

The lock and go lifestyle is very appealing, and I could no doubt embrace having the vibrant city centre only an elevator ride away.

Loft living has always been a way of life in the big cities.

Young homeowners don’t need the added expense of a having car by living close to where they work, and having the added benefits

of shopping, restaurants, drugstores and coffee shops at their doorsteps.

Thanks to the homeowners, I am inspired by the idea of living a minimalistic life that diminishes the footprints we leave behind.

I hope you’ve been inspired too. For more information on this loft listing, call me at 250.826.9961.

LOCATION: in the Arts and Cultural District of Downtown Kelowna NAME OF INTERIOR DESIGNER: Alda Pereira, Vancouver, and recently refreshed by Nicole Begrand-Fast of Begrand Fast Design HOMEOWNER’S INTENT: to create an ultra modern, loftstyle residence with the energy of city living at the doorstep DESIGNER’S CONCEPT: to merge aspects of the authentic warehouse loft with a fresh, new artistic energy, and thus creating a sophisticated, ultra-modern living space STYLE OF DESIGN: Light and glass are featured elements with floor-to-ceiling windows, exposed laminated wood beams and open, sliding glass partitions COLOUR SCHEME: soft, neutral palette.

STANDOUT FEATURES: 18-foot, floor-to-ceiling aluminum clad windows, sliding glass partition walls, exposed laminated wood beams, extensive rooftop patio, unobstructed city and lake views.

Only 22 Luxury Hillside Lakeview Homes Remain Act now for best selection on the remaining homes The word is out that The Cottages on Osoyoos Lake is the best new home community in the Okanagan Valley.

The Cottages includes a community centre with a gym, two pools and hot tubs as well as our private sandy beach and boat slips, there’s something for everyone. With over 200 homes sold, the remaining opportunities won’t last long.

With eight different home plans to choose from ranging is size from our modest 1,300 sf meadow homes to the exclusive 3,000 sf Meritage plan, there really is the perfect home for you.

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INSPIREDPEOPLE SECRETS&LIVES

Simone Orlando From ballet to the business of ballet

BY DAVID WYLIE | P H OTO S BY DA R R E N H U L L

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“I was absolutely petrified to walk into work every day. It was a huge learning curve, but I was dancing in all the classics, from Swan Lake to Sleeping Beauty.”

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pinnacle of her career, Simone Orlando was forced onto a new stage.

The celebrated ballerina, who performed with The National Ballet of Canada and Ballet BC, suffered a major injury while dancing — eventually requiring a total hip replacement.

“It was traumatizing. It was like my whole life flashed before me,” said Simone. “I decided I was going to have to reinvent myself. I didn’t really know what the future was going to hold.”

At 39 years old, she went back to school to study business management at BCIT, and she is now the artistic director and CEO at Ballet Kelowna.

“First and foremost, I’ll always be a dancer. Artistic director and CEO is almost my second life,” she said.

Simone was raised in North and West Vancouver. Her mom was a nurse and her dad was a doctor. One of her early formative moments occurred when she was 10 years old and her dad gave her The Four Seasons by Antonio Vivaldi.

“I used to put that on the record player in my bedroom and dance around and make up dances,” she said.

Simone got into gymnastics, but feared falling from the balance beam. Instead, she wanted to dance. She found a ballet school on her own and asked her mother to let her take classes.

To help pay, she picked pears off the pear tree in her yard, bagged and sold them on Lonsdale Avenue. Her talent quickly shone through and she transitioned into a more advanced ballet class located farther from home. Dance became a consuming passion. She would dance after school and not come home until 10 pm.

At 13, Simone entered a dance competition and got her first

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“You’re growing, and I think, in a way, going back to school was just another extension of that path of learning and growing.”

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real break. The adjudicator for the competition was Reid Anderson, the artistic director of Ballet BC at the time. He told her parents she could have a career in dance, but needed to go to a professional dance school.

She auditioned for The National Ballet School in Toronto and was accepted.

When she graduated in 1989, it was happenstance that Anderson was appointed artistic director of The National Ballet of Canada. He offered Simone a contract.

At 18 years old, she found herself dancing among the ballet stars at the time.

“I was absolutely petrified to walk into work every day,” she said. “It was a huge learning curve, but I was dancing in all the classics, from Swan Lake to Sleeping Beauty.”

She knew she was living a dancer’s dream — yet contemporary work pulled at her. After five years, she decided to leave the company and drive back to Vancouver.

“Dancers just don’t do that,” she said. “As a dancer, you work so hard in your teens and then you hit your early 20s and you’re like, ‘Who am I? What do I like in life besides pirouettes, pliés and arabesques?’”

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She thought about giving up dance completely and started to take photography courses, but dance was a part of her.

Simone eventually joined Ballet BC and performed for 13 years as a principal dancer. At Ballet BC she had an opportunity to choreograph and distinguished herself by winning prestigious awards for her works, including the 2006 Clifford E. Lee Choreography Award.

However, she suffered the hip injury that changed her life in 2007, and went to school to transform from ballerina to businesswoman.

After her graduation, the artistic director/CEO position at Ballet Kelowna opened up and she proved to be the right fit.

Simone said the progression at Ballet Kelowna over the past four years has been amazing.

The company’s budget has increased from $350,000 a year up to about $550,000. Ballet Kelowna has moved into its own building and has new revenue streams, including adult ballet classes that are also helping build a dedicated base of fans.

There are currently nine dancers in the company, but Simone would like to see that number increase to 10-14.

Ballet Kelowna has received national exposure for its celebration of leading Canadian female choreographers — Elles: Extraordinary Dance Created by Women. The Globe and Mail called it one of the “hottest tickets across the country.”

The company will also be performing in the fall for Dance North Festival in Toronto, an achievement Simone hopes will be noticed by Okanagan residents.

Ballet Kelowna has already presented its first full-length ballet, A Streetcar Named Desire, which will be touring around BC later this year.

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design. manage. build.

“I have been working on building signature pieces that will attract the attention of international presenters,” said Simone, adding she would like to see the company perform in the US, Europe and Asia.

“You can’t just put a poster up and announce you have a show and expect people to show up,” she said. “It takes a lot more work than that to develop an audience.”

The company is commissioning choreographers to create new contemporary works that are pushing the bounds of ballet.

“Tutus and tiaras are not what immediately spring to mind with most choreographers,” she said. “Their work is reflective of issues today. It’s not 1892 in St. Petersburg, Russia.”

The dance company is on a roll, securing multi-year funding from the Canada Council for the Arts until 2020 to help it continue to build its audience.

Dance has inspired wisdom in Simone that she passes on to those around her.

“As a dancer, you have to be open to learning new things on a daily basis — whether you’re learning new choreography or you’re trying to figure out how to execute a double attitude pirouette because you haven’t been able to do it yet. You’re growing, and I think, in a way, going back to school was just another extension of that path of learning and growing,” she said.

“I tell dancers: Stay open — open to making mistakes, open to taking risks because sometimes in those moments when you make mistakes, that’s when something really interesting happens.”

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HOTPROPERTIES

The Details Square footage: 1,883 x 2 (each main floor) Garage: 970-square-foot, 3-car garage 36

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# of bedrooms: 4 # of bathrooms: 3 # of decks: 2 # of fireplaces: 2 indoor gas, 1 outdoor fire pit # of levels: 3, lower, upper and loft J U LY/A U G U S T 2 0 1 8

Loving the lake.

Loving the life.

Stilted McKinley Beach house features sweeping views and all the best of Okanagan living.

BY DARCY NYBO | P H OTO S BY DA R R E N H U L L

I

MAGINE a neighbourhood where you have the kind of lifestyle and views that make it hard to leave home. Calvin Link of Link Custom Homes, builds homes in these types of neighbourhoods. He’s been involved in building communities in the Okanagan for the past 20 years with his current focus on McKinley Beach and the Upper Mission neighbourhoods.

“I love building in these communities because they capture all the great things about living in the Okanagan,” said Link. boulevardmagazines.com |

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“It was a challenge, but it gives the home a bit of a California feel and, of course, it has those gorgeous expansive views.”

McKinley Beach is one of Kelowna’s newest lakeside communities. It offers waterside living, urban conveniences and features that respect green features. The developers of this area are committed to returning the land back to its natural state once the homes are in place. McKinley Beach has over 870 acres of protected landscapes, parks and trails, and an entire kilometre of beach. Those with boats have access to one of the 100 slips available for docking.

Calvin Link has a background in civil engineering and takes pride in creating and developing quality homes, neighbourhoods and communities. He is invested in the McKinley Beach community on a personal level — since he built his own home here — and has created homes for two of the developers as well.

“Building at McKinley Beach has its challenges,” said Link.

“There are restrictions as to the height and width of any home built here. No floor can be more than 1,883 square feet or 350 square metres total as per the zoning requirements. And every lot has specific height restrictions to protect view lines.”

The house I’m visiting today belongs to one of the developers at McKinley Beach. He approached Link Homes and showed the plans for the house, and Link rose to the challenge, making it fit perfectly within the zoning requirements.

Working diligently with the owners from start to finish, he customized the building process to suit the homeowners’ needs and vision.

“I love watching how someone’s vision comes to life,” said Link. “I make sure we have the most knowledgeable, talented and respected architects, designers and craftsmen to partner with. I’m glad we have them because this home is quite unique, even for McKinley Beach.”

“Unique” indeed — this house is stilted to maximize the views.

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“It was a challenge,” he said, “but it gives the home a bit of a California feel and, of course, it has those gorgeous expansive views.”

As you drive up to the house, the stilts rise from the sloped lot to hold up this two-and-a-half-storey structure. The two large, curved-style rooflines create a flow with the hills beyond.

The views here are truly magnificent. The deck overlooking Okanagan Lake is 36 feet wide and varies in depth as it wraps around the house. During the day, the decks are partially shaded by the striking curved roof overhangs, and at night, LED lights shine down from above.

The three-car garage is a suspended slab with polished concrete floors and solid wood doors, which helps keep things cool in the hot Okanagan summers.

As you walk into the house, your eyes are immediately drawn through the great room to the views beyond the 12-foot quad sliders. To the right sits a floating staircase made of solid oak treads with a powder-coated stringer. As you walk up the stairs, a gorgeous multi-pendant fixture lights the way. At the top of the stairway is a loft, now an office, with great views of the lake beyond.

The great room is warm and inviting with its 55-linear-inch fireplace that sits within large slate tiles. To the left is space for a large TV and beside that, floor-to-ceiling walnut cabinetry to hold electronics.

Beyond the living area, you’ll find the dining room, perfectly placed to capture the natural light and the views. The ceiling drops down to 10 feet here to give a more intimate feel to the space. White oak floors — found throughout the house — lend a warmth to the area and match perfectly with the eight-foot, rifted white oak doors.

To the right of the dining room sits the kitchen with eight-

Sit back, relax.

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foot-high walnut cabinets for storage and appliance concealment.

The light-coloured quartz countertops and island offer a nice contrast to the walnut. The island itself seats four comfortably and has plenty of storage, including a built-in wine fridge and microwave. The funky backsplash incorporates the same tiles used in the bathroom floors to bring the design together. Just off the kitchen is a laundry room.

The main floor also has two bedrooms, including the master,

which has a large, functional walk-in closet. The spa-inspired master en suite also has great views of the lake, which makes relaxing in the soaker tub even more enjoyable.

The lower floor is just as inviting as the main floor with a family room, games room and wet bar. There are two more bedrooms on this floor, each with its own vanity and toilets, and a shared shower area.

The views don’t stop on this level; it’s a mirror of the floor above with plenty of space to relax on the decks, and great with natural light that flows into the family room. The wet bar is an entertainer’s dream with a large bar area, sink and fullsized fridge.

This level also has a fireplace, and like the one on the main floor, it features floating ledges. The wall behind the fireplace is white oak, the same as the floor and floating storage cabinets. All the wall mounts, cables and wires are hidden behind the wall.

That’s not all that isn’t visible at first glance.

“The house is fully automated,” said Link, “including lighting system, power blinds and temperature controls. In addition, we put in a gas forced-air furnace, a zone controlled AC unit, and HRV system for the HVAC and Navien hot water on demand.”

All in all, this is the type of home, and community, that makes staying at home for your vacation a tempting option.

Suppliers List Architect: All Elements, Kim Larson Interior Designer: Hatch, Rachel Clarida Ply Gem Windows The Kitchen Studio Baths By Design Trail Appliances Amber Millworks Colonial Countertops GT Air 40

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FASHION

SOAK IT UP SUMMER IS HERE SO SOAK UP THE RAYS AND GET GLAM POOLSIDE IN SAUCY SUITS AND LUXURIOUS LOUNGEWEAR.

White cowel neck dress ($65) from Topshop.

STYLING BY KIM APPELT P H OTO S BY DA R R E N H U L L

TAVIK Swimwear ($140) from Man + Woman; layered Bohemian necklaces ($150 and up) from Tangerine Ideas; silver bangles, Harmony Capped Attraction Charm Open Bangle ($196) and lightweight Texture Bangle ($172), all from Pyrrha.

Black one-piece ($150) by L*Space from Man + Woman; necklace ($159) from Tangerine Ideas; shoes ($150) from BCBG.

Coral top ( $52) and striped pants from Topshop; Harmony Capped Attraction Charm Open Bangles ($196 ea), lightweight Texture Bangle ($172), Large Open Shield Hoops ($198), bronze Chalcedony Faceted Stone Talisman necklace ($297), and Festive Spirit talisman ring ($286), all from Pyrrha.

Leopard pants ($47.50) from Topshop; bathing suit by TAVIK Swimwear ($140) from Man + Woman; layered Bohemian necklaces ($150 and up) from Tangerine Ideas; Harmony Capped Attraction Charm Open Bangles ($196 ea), lightweight Textured Bangle ($172) and Wide Textured Band Ring ($169), all from Pyrrha.

Harmony Capped Attraction Charm Open Bangles ($196 ea), lightweight Texture Bangle ($172), Large Open Shield Hoops ($198), bronze Chalcedony Faceted Stone Talisman Necklace ($297), and Wide Textured Band Ring ($169), Bronze Confidence Capped Attraction charm Open Bangle ($196), Festive Spirit Talisman Ring ($286), all from Pyrrha.

Makeup: Jenny McKinney Model: Alyssa Marie Fletcher Photographed on location at a private home in Kelowna.

A huge thank you to Gillian and Keith for hosting our team at your beautiful home.

FEATURESTORY

“Cycling is exceptionally social and this opportunity (to take it up as a group) gave them a complete departure from that competitive spirit.�

John Skinner rides through Painted Rock Winery.

Experiences to shake up your world

BY MICHAEL BERNARD | P H OTO S BY DA R R E N H U L L

Mykaela Coty-Scholl driving the track at Area 27.

S

OME LIFE experiences end up altering the

course of your life history; others nudge you to make small changes that lead to personal growth and satisfaction. This writer looked at four “outof-the-box” experiences that prompted people to make change, to grow and benefit themselves and ultimately, the communities around them.

Here are four activities that readers might want to explore in the Okanagan Valley. After all, you just never know where a new experience might take you.

AREA 27 For some people, testing their limits goes hand in hand with testing their beloved cars, and going fast — really, really fast!

Some have tried to do it on public roads, with predictable results, including headlines about driving suspensions and even 50

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jail terms. But in the Okanagan, there is a way for speedaholics to challenge their driving skills while pushing their favourite car to its top speed — without ending up in the slammer. Area 27 is a 4.83-kilometre race track southeast of Oliver. Designed by Canadian racing legend Jacque Villeneuve, it opened in 2016.

Area 27 attracts a wide range of people, from realtors to accountants and from dentists to construction workers, says Felicity Johnson, Area 27 assistant general manager.

“We have all sorts of people, including lots of members who own their companies and also quite a few retirees,” she said.

Most drivers are men but lots of their wives and daughters get into the racing spirit too. One of those wives is 44-year-old Terry Seibert, who had never been on a track before visiting Area 27 with her husband last year.

“I got hooked on the speed,” Terry readily admits, adding she feels especially good after she deftly negotiates the course’s 16

After getting appropriate driver training at “Academy 27,” she was hitting 210 kilometres an hour on the track, more than twice the maximum legal speed limit on most BC highways. corners and several straight stretches in a single lap.

The Sieberts quickly went from being a no-car to a two-car family. Her husband owns an Audi RS1 while Terry drives a 2018 Camaro ZL1-1LE, a distinctly hot machine with a super-charged 6.2-litre V8 that cranks out 650 horsepower. After getting appropriate driver training at “Academy 27,” she was hitting 210 kilometres an hour on the track, more than twice the maximum legal speed limit on most BC highways.

Now, the Seiberts drive once or twice a month to Oliver from their Cariboo hometown of Williams Lake to test their mettle, which Terry says has made her a much more confident and skilled driver.

But if you are intrigued by speed, know that the rush doesn’t come cheap: the couple paid $45,000 for a lifetime membership and annually pay about $3,000 in various dues and fees.

THE CANADIAN ACADEMY OF TAI CHI Anne McKay’s Kelowna school is just two hours north of Area 27, but her 150 members couldn’t be more different from those who attend the race track. Instead of the adrenalin rush, her students are seeking a sense of balance, flexibility and ultimately peace and tranquility that comes with pursuing the ancient Chinese exercise art of Tai Chi. Best known for its trademark fluid slow-motion movement, Tai Chi has its roots in the martial arts but is considered a gentler branch of the discipline.

“I have been doing Tai Chi for about 13 years and teaching for nine or 10 years,” Anne says, adding that she was initially drawn to it as a low impact exercise and because of its Asian connection to some of her family members.

The school where she teaches is The Canadian Academy of Tai Chi, one of several branches across Canada. It has over 150 members who have taken beginner classes at three locations in Kelowna. Its members are mostly women with an average age of about 65, she says. However, the addition of night classes and a male instructor has led to more and more young people and males joining up.

Kelowna resident Colleen Kelly says she joined after selling her business a few years ago because she had more time for exercise.

“I am not a gym person or anything like that, and I decided it was winter, so I can give it a try,” she says. “It’s amazing what

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Cold therapy to cut recovery time from injury or post surgery.

Resident kinesiologist and lead Whole Body Cryo Cold Chamber practitioner Paul Bradshaw says clients move through three chambers and quickly adapt to the cold. By the last one, where they are joined by a watchful spa professional, the almost 0 per cent humidity and dry skin make the experience “quite bearable.”

“The guest spends about three minutes in the frigid third chamber,” which prompts the blood vessels to build a protection zone while the body core temperature is maintained. The overall effect is to give the nervous and circulatory systems a boost during and after the treatment.

Ironically, most people who suffer from arthritis or a host of other chronically painful conditions say cold weather makes things worse, he says. But this kind of cold without any wind or moisture is very different for them and “they marvel at how easy it is to do it in the chambers.”

The Cryo Cold therapy — the only treatment the public can access without staying at the resort — costs $45 plus tax for an introductory session while a 10-treatment package runs $300.

GROUP CYCLING

John Skinner.

I can do now that I couldn’t do two years ago, like standing on one leg.”

But the greatest benefit, she says, is how Tai Chi clears her mind.

“A half hour goes by and all you are thinking about is what the next move is supposed to be, so you have had this mental health break you hadn’t even aimed for.”

The pièce-de-résistance is that the fees are also distinctly cheaper than Area 27’s. Tai Chi Academy members pay just $25 a month, mainly to cover facility costs.

CRYO COLD THERAPY On top of a mountain near Vernon is the Sparkling Hill resort, where the truly adventuresome can experience bodynumbing moments they would never otherwise encounter, even at the earth’s most frigid polar regions.

“Cryo Cold” treatment has become fairly popular in Europe, and North Americans are just beginning to learn the therapeutic benefits of entering a chamber where the treatments involve immersing one’s body in temperatures as low as minus 110 degrees Celsius. It has been used for years as an antiinflammatory treatment for rheumatoid and osteoarthritis. And more than a few NHL players have been known to undergo Cryo 52

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For John Skinner, cycling with his group of friends really started as a way to bring them together in the summertime after years of skiing together in the winter. But it has evolved into something far larger with direct benefit to communities throughout BC. Skinner owns Painted Rock Winery, whose Skaha Lake vineyards have produced award-winning wines sold in Europe and China. He describes his friends as Type-A entrepreneurs who lead some of some of BC’s best-known companies.

“They are very focussed. Some of them wouldn’t even sit beside each other on a chairlift because they were so competitive.”

Though they hadn’t expected or counted on it, cycling ended up being the perfect antidote to the aggressive competition of their youth, he said.

“Cycling is exceptionally social and this opportunity (to take it up as a group) gave them a complete departure from that competitive spirit.”

Now 60, Skinner is looking for other ways to relate to his buddies.

“We go for rides during the week. We go to Europe together, including some of the Tour de France locations. We went to California together earlier this year…. It’s a wonderful bonding opportunity.”

But, he points out, the positive benefit has gone far beyond the group of friends. Over the last few years, these friends have united behind Cycling BC, raising many thousands of dollars for what is called the I Ride Program, to buy bicycles for kids throughout BC. An additional reward for him and the others is to get some letters from some of the grateful kids.

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©2017 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act. ©2017 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act.

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FOOD+FEAST

T K D C SA E

BY CHEF HEIDI FINK PHOTOS BY DON DENTON

From the Classic Deli to the New Delhi — carnivore or herbivore — these layered sandwiches explode with taste.

Plates and marble platter from Pigeonhole Home Store.

FOR THE CARNIVORE

The c i s s a Cl l i De

S

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 overstacked. 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 58

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FOR THE HERBIVORE

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, Indian-spiced 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.

CLASSIC DELI — MEAT LOVER’S 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.

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.

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CLASSIC DELI — VEGETARIAN Makes 1 sandwich 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.

The Natural Choice - Since 1995

CUSTOM GRANITE WORKS

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.

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Th e e l h i D w e N

WITH CHICKEN

NEW DELHI — CHICKEN Makes 1 sandwich

One of my favourite ever sandwich creations, the combination of mint chutney, spice-grilled chicken (or cauliflower), pickled beets and crunchy vegetables is sandwich nirvana. Looks as beautiful as it tastes! Make sure to use a soft baguette, not a really crusty one, or the sandwich will be too difficult to eat.

Alternatively, pile the fillings into a folded naan bread, or use good quality white sandwich bread. ¼ soft white baguette, split 30 ml mint chutney (recipe follows) 30 ml caramelized onions (or sub in sliced raw onion), optional Spiced grilled chicken (recipe follows) 3 slices pickled beets 4 roasted cherry tomatoes (or sub in fresh sliced tomato), optional 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 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 beets, and crunchy vegetables is sandwich nirvana. Looks as beautiful as it tastes! ¼ soft white baguette, split 30 ml mint chutney (recipe follows) 30 ml caramelized onions (or sub in sliced raw onion), optional Spiced grilled cauliflower steak (recipe follows) 3 slices pickled beets 4 roasted cherry tomatoes (or sub in fresh sliced tomato), optional 6 slices cucumber 60 ml finely shredded cabbage 60

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WITH CAULIFLOWER

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.

SPICE GRILLED CAULIFLOWER AND CHICKEN These substantial fillings are what give the New Delhi 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 end of cooking so that it doesn’t burn. Either the chicken or the 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.)

FOR MEATLOVERS

HOLD THE MEAT, ADD GRILLED VEG

The

n a e n a err t i Me d

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.

Remove cauliflower or chicken to a plate and let cool slightly or completely before putting in the sandwich.

MEDITERRANEAN — MEAT LOVER’S 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 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.

MEDITERRANEAN — GRILLED VEG Makes 1 sandwich 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. 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 hummus 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 hummus, 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. boulevardmagazines.com |

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TRAVELNEAR

A trip through Winemaking here dates back less than a century, but growth spurred by experimentation and innovation has reinforced the area’s international reputation and created a wealth of dining and drinking options for all palates.

G

leaning advice from a Celestial Overseer is an ideal way to launch a three-day wine-country sojourn through the South Okanagan and Similkameen valleys. With hundreds of wineries, dozens of distinct growing regions and countless personalities spanning the region, it’s useful to get a lay of the terroir and pick up some local jargon before setting out.

It’s been less than an hour since my Westjet flight from Calgary landed at Penticton’s regional airport and I’m already seated across town in the tasting room at Perseus Winery, overlooking a heavenly view of the southernmost end of Okanagan Lake.

Here, the Celestial Overseer awaits. Lindsey Richardson’s inspiring moniker is appropriate for someone who works in a sector as deliciously exciting as the Okanagan wine world. Winemaking here dates back less than a century, she explains, but growth spurred by experimentation and innovation has reinforced the area’s international reputation and created a wealth of dining and drinking options for all palates.

62

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divine country South Okanagan and Similkameen regions offer a world of wines

BY SEAN MCINTYRE

She says many locals have refined what’s colloquially known as the “valley palate,” choosing to overlook wines from the United States, Europe or South America in favour of something made right in their own backyard.

Cultivating a valley palate would have been unthinkable not so long ago. Vines were young, owners were still exploring the region’s diversity, soils and micro climates, and many winemakers were still skeptical about the area’s potential. Aside from some adventurous wine connoisseurs, few people had heard of the region — and many of those in the know were quick to dismiss the nascent concept of Canadian wines.

The Okanagan region has since become a premier winemaking region, one where new world enthusiasm and curiosity promises visitors endless sights, sips and surprises.

For example, at Penticton’s Misconduct Winery, owners Richard and Twylla da Silva are committed to the knowwhere-your-wine-grows philosophy, and each bottle of wine

in their Suspect series is marked with a serial number and GPS coordinates linking it to the vineyard where the grapes originated.

At Play Estate Winery, Jason Pechet and winemaker Mohamed Awad are bringing their dream to open an Okanagan winery to life. Located south of Penticton at the foot of the Skaha Hills, Play’s tasting room and bistro is the perfect spot to launch a journey through the southern wine country.

Heading south, it’s about a 40-minute drive from Penticton, along the west side of Skaha Lake and through the hills, to the Similkameen Valley, where warm winds, an arid climate and progressive ideals have entrenched the area as the country’s organic produce heartland.

Towns like Hedley, Keremeos and Cawston have long been known as ideal stops to pick up a case of explosively juicy freestone peaches or ruby sweet cherries. But vineyard owners have made this a unique, wine lovers’ destination. Just this past boulevardmagazines.com |

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spring, for example, wines from Hugging Tree (Moonchild Merlot 2014), Vanessa Vineyards (Merlot 2014) and Clos du Soleil Winery (Fume Blanc 2016 and Grower’s Series Syrah 2015) were recognized at the 2018 British Columbia Best of Varietal Wine Awards.

In keeping with the Similkameen’s spirit of working with the land, the owners of Clos du Soleil have based their small artisan winery on using biodynamic viticulture techniques to produce Bordeaux-inspired wines with an intractable connection to the soil of the south valley’s upper bench area.

“We strive to produce something that’s better for the environment and better for ourselves,” says Clos du Soleil’s Luke Whittall. “At the end of the day, we’re doing it to produce the best wine possible. We want the wines to taste exactly like this land.”

Further down Highway 3, the Harker family is continuing its own valley tradition, recently launching fruit wines that add value to the orchard business that’s been in their family for five generations.

“We want to change people’s impressions of fruit wines,” says Rustic Roots Winery’s Sara Harker. “They aren’t always sweet and syrupy. They aren’t all made in grandpa’s basement.”

The location is also a family-friendly spot to stretch your legs, grab a bite to eat and stock up on locally produced salsa, sauces and preserves.

“I don’t think we would have been here for so long if we hadn’t started branching out,” Harker says.

As the two-lane desert highway winds back down into the Okanagan at Osoyoos, the elegant Nk’Mip Cellars emerges, offering visitors an experience unlike any other. As North America’s first Indigenous-owned winery, the management and staff here are cognizant of respecting the land and celebrating community. That commitment has resulted in some of the continent’s best wines, served in five-star accommodations overlooking the sandy hills that surround Osoyoos Lake.

A visitor could be content with the range and luxury offered at Nk’Mip alone, yet the route north along Highway 97 beckons the curious wine tourist with more sites and flavours.

There are approximately 50 wineries along the one-hour drive between the Canada-US border at Osoyoos and Oliver, a sleepy Okanagan Lake town about 60 kilometres south of Penticton. It’s along this stretch that visitors can taste wines from some of the country’s most desirable grape-growing properties, set in locations like the Black Sage and Golden Mile benches, where higher temperatures offer a longer growing season.

At Culmina Family Estate Winery, Don and Elaine Triggs have reached the culmination of a life lived in pursuit of quality and excellence, and their winery’s physical elegance is matched by wines that blend art and science. Across the valley, Black Hills Estate Winery’s wine experience includes an expansive deck, outdoor swimming area and pool-side cabanas for special events. At Tinhorn Creek, a sprawling visitor experience centre, tasting rooms and winery give visitors an inside look at the winemaking process from vine to table. A more intimate experience emerges as you travel into the hills west of Okanagan Falls to the magical Nighthawk Vineyards. Here, owners Daniel and Christy Bibby have 64

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Tips for a South Okanagan Wine Tour • FIND A MAP! The Okanagan offers a whole wide world of regions and subregions to explore. Knowing what’s out there ahead of time will help you target your must-sees once you arrive. The Okanagan Wine Festivals Society’s website has detailed information based on distinct regions to help you get started. Visit thewinefestivals.com to get started or request a guide.

• LET SOMEONE ELSE DO THE DRIVING. Okanagan Wine Country Tours has been creating unforgettable wine country adventures for 20 years. Tours can be based from any of the major centres. Choose from a preplanned itinerary or build a trip to suit personal preferences and special events.

• PICK YOUR BASE. Driving can easily chew up a good

chunk of vacation time so it’s key to pick your accommodations carefully. Though Penticton and Osoyoos may feel far away from the action in Kelowna, you’ll thank yourself when you realize how much there is in the neighbourhood — and just how easy the access becomes.

• VARIETY MAY BE the spice of life, but a visit to Okanagan wine country soon reveals just how many types of grapes are on offer. A good way to appreciate the region is by basing your itinerary on specific varietals.

• STRETCH THOSE LEGS. Food and wine may be the

reason you’re here, but no visit to the area would be complete without a stop at any of the area’s recreation opportunities.

From marathons and mountain biking to afternoons at the beach or walking through a farmers market, there’s always more to explore.

• LET THE WINES COME TO YOU. There is a wine festival for every season in the Okanagan. Sample wines from across the region all under one roof by timing your trip to coincide with one of these bacchanalian celebrations. Find a festival at thewinefestivals.com.

carved out an oasis that offers a perfect blend of mountain wilderness and some of the valley’s finest growing conditions.

After a few days travelling amid the vineyards and restaurants of the Okanagan Valley and along the length of the snaking Similkameen River, it’s easy to discover limitless possibilities.

Whether you’re staying at Nk’Mip’s luxurious Spirit Ridge in Osoyoos, the heart of the action at Penticton’s newly renovated Lakeside or at any of the region’s bed and breakfasts, lakeside retreats or recreation sites, a taste of the valley is always close.

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FRONT ROW

BY BRENDA GIESBRECHT

A ROUNDUP OF ARTSY HAPPENINGS TAKING PLACE IN THE OKANAGAN THIS JULY AND AUGUST. ENJOY AN ART AND GARDEN PARTY, A TASTE OF ITALY, HOT-BLOODED OPERA, JAZZ, TEA, CIDER AND HUCKLEBERRIES.

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PHOTO COURTESY SPROING CREATIVE, COURTESY VERNON PUBLIC ART GALLERY

Guests at the Midsummer’s Eve of the Arts will enjoy gourmet appetizers.

MIDSUMMER’S EVE OF THE ARTS VERNON PUBLIC ART GALLERY FUNDRAISER TURTLE MOUNTAIN WINERY VERNON JULY 18

J

OIN YOUR friends at the 32nd annual

Midsummer’s Eve of the Arts art auction and garden party at Turtle Mountain Winery in Vernon, presented by Bannister Honda.

“This is our major fundraiser for the year,” says executive director Dauna Kennedy. “Proceeds from this event pay for operational expenses and help keep the Vernon Public Art Gallery open and viable.”

She adds, “The strong support we’ve received over the years shows that we are a key part of this community and that the gallery and its programming are valued.”

Guests will enjoy gourmet appetizers supplied by Eatology, Wings, Italian Kitchen, Fig Bistro, Village Cheese and Starbucks, local beer and wine, and signature cocktails by Okanagan Spirits. There will be live music, a silent auction and an exciting live art auction with Don and Peter Raffan of Valley Auction. Live music will continue after the auction with dancing until 11 pm.

As this is a popular summer event, you’re advised to get your tickets early.

SPLASH OF RED

CAETANI CENTRE ALFRESCO DINNER AND ART AUCTION VERNON AUGUST 23 A Splash of Red is an elegant, Italian-themed evening set for Thursday, August 23.

The evening starts at 5:30 pm with a Prosecco reception and art viewing followed by an Italian dinner complete with wine pairings — all served family style and under the stars. Suggested attire is one of casual elegance with the colours black, white and red recommended. A live art auction, featuring spectacular original works from over 20 renowned artists, and a draw prize raffle finish off the evening.

All proceeds will go towards helping the Caetani Cultural Centre achieve status as an established heritage and cultural centre for artists, writers and creative individuals locally and globally.

It has been an amazing journey to bring the more than 120-year-old house up to code and safety standards so it can be opened as a community cultural centre and meet the vision of benefactor Sveva Caetani.

With help from the Vernon Museum, plans are underway to make this a truly engaging and exciting heritage and cultural tourism destination, open to the public in spring, 2019. This will include a garden of indigenous local plants and a butterfly garden, as well as new studio spaces for artists and writers.

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CARMEN

PHOTO COURTESY OPERA KELOWNA

OPERA KELOWNA KELOWNA COMMUNITY THEATRE AUGUST 16-19

Opera Kelowna presents Carmen.

Georges Bizet’s scandalous opera about an irrepressible young Spanish woman is coming to Kelowna in August, when Opera Kelowna presents its 2018 Main Stage Production of Carmen.

This hot-blooded tale of seduction and jealousy includes some of the best-known arias in opera, but don’t expect the “same old same old.” Opera Kelowna is putting an edgy, inner-city aesthetic into its production, with steampunkinspired costumes and references to modern themes of nomadic global residents, immigration and urbanization.

Add to your opera experience this summer by taking in one or some of the free concerts supporting Carmen’s run.

Opera Under The Stars is a free concert in the UBCO courtyard on August 1 at 8:30 pm; it will offer the worldclass voices of the Carmen company in a relaxed and casual environment. Bring your own blankets and chairs, and be enthralled by the happiness and beauty of classical singing.

Opera in the Park Festival is a series of free, live concerts featuring the emerging talents of Opera Kelowna’s Summer Intensive Training Program. Beginning at 6:30 pm, the concerts will be held in Guisachan Park, Kelowna, on August 2; Memorial Park in West Kelowna on August 3; and Heritage Park in Peachland on August 12.

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LIVE! IN LAKE COUNTRY

When it comes to outdoor summer concerts, the Okanagan has the best options. From the many to choose from, mark Live! In Lake Country on your calendar. Enjoy the eclectic music of Apollo Suns and mellow sounds of jazz vocalist Kinga Heming, sip local wine and browse the artisan market set up in Swalwell Park.

Apollo Suns is a group from Winnipeg noted for its “refreshing and innovative sound, combining instrumental, rock, jazz and experimental music.”

Kinga Heming will be accompanied by well-known Okanagan favourites Neville Bowman on piano and Bernie Addington on bass. Heming says that what she enjoys most about performing is “capturing the audience and engaging my band; telling a story from experience and having the audience feel what it is I’m feeling in the moment.”

The Frayed and Feathered market showcases local artisans and will include everything from art to photography, mixed-media, up-cycled art and jewellery.

Enjoy the originality, colour and design that these artists offer, perhaps find a little treasure to take home or arrange a studio visit.

Live! In Lake Country is a free event. Bring your chairs and blankets, and plan to arrive early as these are popular shows.

PHOTO COURTESY LAKE COUNTRY CULTURAL DEVELOPMENT

JAZZ CONCERTS, WINE & ARTISAN MARKET SWALWELL PARK, LAKE COUNTRY AUGUST 4

Jazz vocalist Kinga Heming.

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MUSIC AND TEA BY THE LAKE

MACKIE LAKE HOUSE SUMMER CONCERTS AND EVENTS VERNON JULY AND AUGUST

FINE CATERING with a difference

250 763-6595 | 1180 Sunset Drive, Kelowna bouchonsbistro.com

Mackie Lake House is one of Vernon’s hidden treasures. With verdant gardens and an expansive veranda overlooking Kalamalka Lake, it is a wonderful place for an afternoon tea or an evening outdoor concert.

This season, Mackie Lake House welcomes local favourites Cod Gone Wild for a summer concert on July 13 and Chipko Jones on August 24. Cod Gone Wild is a modern Celtic folk/rock band with a remarkable stage presence and dynamic energy. Chipko Jones is known for its roots reggae music that incorporates calypso and ska sounds in the band’s original songs.

Concert nights are perfect for picnic suppers: bring your own or pre-order a catered picnic when you buy your tickets. Beer and wine are available at the cash bar. Gates open at 5 pm, the concert begins at 6 pm. And as an added incentive, admission is free for children under 12.

If you’re looking for a more serene visit, take in one of the Summer Teas taking place every Thursday at 10 am and 2 pm. Kick back and relax with your friends or your family, or just take some time for yourself at this 1910 heritage home.

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WWW.PLAYWINERY.COM | 236.422.2675 | INFO@PLAYWINERY.COM 70

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CIDERFEST AND HUCKLEBERRY FESTIVAL BIG WHITE RESORT JULY 28 AND AUGUST 11

Enjoy the clean mountain air at 7,500 feet when Big White Resort hosts Ciderfest and the Huckleberry Festival this summer.

Ciderfest brings some of the best cideries and breweries from all over BC to Big White on July 28. In addition to great beverages and live music, there will be a craft market featuring gorgeous works of art, beautiful jewellery and unique treasures.

“Ciderfest is a great excuse for a day out with the family, enjoying the great outdoors and festival vibes. Be sure to check out apple bobbing, games and the henna booth. We have a few surprises up our sleeves, so be sure to visit and join in on the fun.”

Huckleberry Festival, August 11, involves all things huckleberry, including slices of the biggest huckleberry pie in BC served up at 1:30 pm! There will be family-fun activities and vendors throughout the village, live music and the famous Big White Huckleberry Hunt. Find the clues that lead you to all the letters to complete the secret message and get some great prizes.

While you’re at one or both of the festivals, explore the alpine beauty of the mountain in summer, including the chairlift to the summit.

TALKINGWITHTOBY

A PASSION FOR DESIGN The colourful world of Trisha Isabey

BY TOBY TANNAS | P H OTO S BY L I A C R OW E

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“I got asked by a friend to design a space for him. I said ‘yes’ and it was so much fun that when it was finished, I said to my husband, ‘this is what I’m going to do, this is it.’”

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I

F LIFE was a colour wheel, Trisha Isabey could say she’s found success on both ends of the spectrum.

Trisha is the owner of Trisha Interiors, a luxury Kelowna interior design firm, but before she walked the creative halls of home design, she worked in the very linear world of banking and investment.

“I was an investment advisor for 15 years. I really enjoyed my career, but I was always more of an artistic person than a numbers person,” she explains.

As a women who throws herself fully into whatever she’s doing, Trisha knew the time commitment and pressure that comes with investment banking wouldn’t mix well with her style of mothering. When she was pregnant with her first child, Trisha sold her portion of the business to a partner and focussed solely on being a wife and mother.

“It was great for about five years. Then I got bored to the point where I was almost a professional baby food maker,” Trisha laughs.

“My kids had a full menu of organic, pureed foods and I finally said to my husband if I don’t do something soon, I’m going to go crazy.”

Trisha had always harboured passions for fashion and interior design. As she went back and forth trying to determine which one she could build into a successful part-time business, fate stepped in.

“I got asked by a friend, a commercial realtor, to design a space for him,” she recalls.

“I said ‘yes’ and it was so much fun that when it was finished I said to my husband, ‘this is what I’m going to do, this is it.’”

The business quickly took on a life of its own.

“It became a word-of-mouth thing through my circles and it didn’t stop.”

The part-time job she had initially envisioned blossomed into a full-time, fullservice design firm with five employees.

“I thought I would just do it from home,” chuckles Trisha. “It just kept escalating and then we were nominated for Tommies and Georgies, then I started working for CTV and writing for BC Living and producing a design video.”

None of this is a surprise once you spend a little time with Trisha. It’s clear she’s not one to sit idle.

“I think I’m the type that you just can’t take the business person out of me,” she says. “I started carrying furniture lines right away because I couldn’t find what I wanted here. I started phoning up vendors asking if I could buy from them, then I started attending shows and really getting to know products.”

Today, Trisha has a studio space at 484 Adams Road in Kelowna, but she’s also designed her own home as a showcase for potential clients to get a taste of what she can do and the products she offers.

“I have clients here three to four times a month. They can look at things, feel things. It also lets them see all the pieces together.”

Trisha is invested in her clients. She believes a big part of her success is her commitment to getting to know someone before pulling out a single paint chip.

“I’m very consultative. The first couple of meetings I spend getting to know the clients and their lifestyles — getting to know their tastes, their future plans. Once I get a real feel for what a client likes, I visualize and put it all together,” she explains. “I like to put someone’s personality into a home.”

Throughout the six years she’s spent building her design business, Trisha is consistently amazed at its parallels to her previous career.

“The listening portion is the critical stage as I’m gathering information on so many levels,” she says. “I’m also like a marriage counselor because you don’t always have a couple on the same page, so you have to mediate. When I was in the brokerage industry it was exactly the same thing, we were trained to assess, balance and mitigate.”

Trisha can and will (time permitting) take on clients with a variety of projects and budgets, but now with other trusted designers on staff she can focus on her preferred niche.

“I like luxury; it fits my personal style. My favourite kind of client is someone who’s not afraid to take a little bit of a risk and do things that are outside of the box.”

Trisha is proud of what she calls her “dream team:” a shortlist of trades people and suppliers that she works with and trusts implicitly.

“I’m particular. If I’m going to refer someone who’s going to renovate your home and it doesn’t work out, that’s a reflection on me. There has to be a great relationship between me and whoever I send to a client. I don’t feel comfortable otherwise.”

Even with such a demanding work schedule, Trisha is never too busy for family time with husband Kevin and children Lauren and Matthew.

“If I need to do work in the evening, we’ll all be at the table, the kids doing homework, while I may be working on a quote.”

She picks up her kids from school each day and the family makes time for passions like golf, boating and travel.

Trisha doesn’t see herself ever fully retiring.

“When you do what you love there’s no end date,” she says.

She does, however, see her role transitioning into more of a mentor.

“I want to help build the careers of the girls who are working for me. I’m a big promoter of people with talent. I am the face of the business but I have no problem bringing people up however high they want to rise.”

With a full project calendar and an award-winning business, Trisha is still on the rise. She has a good life built on the solid foundation of a loving family, a trusted team and, ultimately, very satisfied clients.

“There is nothing better than a phone call from a client saying ‘I love what you did.’ That to me is the whole reason I do what I do.”

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BEHINDTHESCENES

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HEF MICHAEL WILKINS and first cook Morgan Mclellan of the Krafty Kitchen + Bar in Kelowna prepare a dish to be photographed by Boulevard’s Lia Crowe for the Inspired Chefs feature.

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Photo by Lia Crowe.

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