Boulevard Magazine, Okanagan - Sept/Oct 2018

SEPTEMBER I OCTOBER 2018

OK ANAGAN LIFE AT ITS FINEST

BEAUTY&BOUNTY THE BEST OF AUTUMN IN THE OKANAGAN

DREAM HOME RISING Comfort and luxury in a stunning Black Mountain home

FALL FOR FLORALS Fall petal prints reflect the glory of the season

GRILL AND CHILL A celebration of seasonal flavours

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Wilden Sales: Brent Couves · Lisa Dalcin 250.762.2906 · sales@wilden.ca Wilden Presentation Centre 1454 Rocky Point Drive · Kelowna, BC Open daily 1-5 pm, except Friday

NATURE INSPIRED LIVING

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Spread over the hillside along Okanagan Lake, just a 10-minute drive from downtown Kelowna, lies Wilden, the largest master-planned community in the Okanagan Valley. Protecting and preserving the spectacular natural setting is integral to the master plan. This commitment to responsible development ensures Wilden residents are surrounded by green space and savour the joy of balanced living. Today and as a legacy for future generations.

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CONTENTS 36

38 FEATURES

On the Cover Photo by Andrew Lipsett Every detail in Randy and Afton Therrien’s beautiful Black Mountain home speaks to comfort, luxury and an eye to the future.

HOT PROPERTIES

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28 DREAM HOME RISING

38 FALL FOR FLORALS

Every detail in Black Mountain home speaks to the highest level of comfort and luxury

Fall petal prints reflect the beauty and the bounty of the season.

By Barb Aquiar

By Kim Appelt

36 SOUND THE SIREN!

CIDER IS HOT

57 GRILL OUT AND

CHILL OUT

Resurging cider is the perfect autumn drink

Savoury flavours perfect for outdoor entertaining

By Hans Tammemagi

By Chef Heidi Fink

44 SPECIAL FEATURE

Premier Luxury Developments

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57

24

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DEPARTMENTS 10 OUR CONTRIBUTORS

20 inspiredINTERIORS

66 FRONT ROW

Bellissimo

What’s on this month

By Brenda Giesbrecht

12

EDITOR’S LETTER

A time to slow down

By Susan Lundy

24 inspiredPEOPLE

70 SECRETS & LIVES

14

inspiredSTYLE

Andrew Carter

Changing His Tune Calvin Lechner

When Tech Meets Creativity Marina Zarrillo

By Lia Crowe

By David Wylie

By David Wylie

16

inspiredEATS

By Justin O’Connor

62 TRAVEL NEAR

74 BEHIND THE STORY

Bouchons Bistro

In the Lap of Luxury: Relais & Châteaux

By Lauren Kramer

By Susan Lundy

By Darren Hull

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OURCONTRIBUTORS

OKANAGAN

BARB AGUIAR

KIM APPELT

WRITER: DREAM HOME RISING

STYLIST: FALL FOR FLORALS

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PAGE 28

L I F E AT I T S F I N E S T SEPTEMBER | OC TOBER 2018

GROUP PUBLISHER Penny Sakamoto

PUBLISHER Mario Gedicke

250.891.5627

“Touring this thoughtfully designed home in Black Mountain showed me how young families can enjoy Okanagan life to the fullest with functionality, comfort and elegance, with a home that remains child-friendly and looks ahead to the future.” Barb Aguiar is a freelance writer and photographer who lives in the Okanagan with her family and enjoys finding beauty in the world.

“Pulling clothing for this shoot was so inspiring. The summer starts to draw to a close, and life starts all over again when it gets crisp in the fall. One of the pieces that I fell in love with on this shoot was a couture gown designed by Canadian designer Lucian Matis; the rich blues and golds had the perfect blend of end of summer and richness of the beginning of fall.” 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.

LIA CROWE

HEIDI FINK

BOULEVARD PHOTOGRAPHER: GRILL OUT AND CHILL OUT

WRITER: GRILL OUT AND CHILL OUT

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PAGE 54

“The meals in our food features are typically made only to be photographed, but for this feature on grilling, I photographed a huge meal prepared for a real family gathering at the lake house with a crowd of 18 people, from kids to grandparents. I managed to quickly photograph the beautiful food before it was completely devoured by the satisfied group, myself included. Yum!” Lia is a stylist, creative director, photographer and writer.

“What a way to enjoy the summer and early fall: grilling my favourite foods in my favourite place with some of my favourite people. So much fun and so much bounty — the essence of the season!”

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

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch

Michelle Gjerde ADVERTISING Mario Gedicke Vicki Clark

CONTRIBUTING Barb Aguiar, Lia Crowe,

WRITERS

CONTRIBUTING Lia Crowe, Don Denton

PHOTOGRAPHERS Darren Hull, Byron Kane

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

SEPTEMBER I OCTOBER 2018

OK ANAGAN LIFE AT ITS FINEST

beauty&bounty the best of autumn in the okanagan

dream home risinG

BRENDA GIESBRECHT

DARREN HULL

WRITER: FRONT ROW

PHOTOGRAPHER: FALL FOR FLORALS

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PAGE 66

Pamela Durkin, Heidi Fink, Brenda Giesbrecht, Lauren Kramer Darcy Nybo, Justin O’Connor, David Wylie

Comfort and luxury in a stunning Black Mountain home

fall for florals

Grill and Chill

Fall petal prints reflect the glory of the season

A celebration of seasonal flavours

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

“The rush of summer is done, the air is beginning to cool down and the valley takes a deep breath as the relaxed pace of autumn is upon us. Get out there and enjoy the bounty!” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

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“This issue’s fashion story is one of my favourites to date. Summerhill Winery was the perfect location and that evening light was pure magic.” 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.

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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.

LAUREN KRAMER

ANDREW LIPSETT

WRITER: INSPIRED CHEF

PHOTOGRAPHER: DREAM HOME RISING

PAGE 28 PAGE 16

“I loved learning about the intricacies of French cuisine and the life of a restaurateur when I interviewed Stéphane Facon at Bouchons Bistro.” Lauren Kramer, a BC-based writer out of Richmond, has spent the last decade writing about restaurants and the business of food for consumer and trade magazines in the US and Canada.

“Once again it is a pleasure to be asked by Randy Therrien of Candel Custom Homes to photograph this stunning home with so many impressive details and showcase features. It’s certainly worthy to grace the pages of Boulevard Magazine, Okanagan.” Andrew Lipsett is an award-winning commercial photographer who enjoys shooting for builders, designers and entrepreneurs.

JENNY MCKINNEY

DARCY NYBO

MAKE-UP ARTIST: FALL FOR FLORALS

WRITER: WHEN TECH MEETS CREATIVITY

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PAGE 70

“When I think of fall, I look forward to the bold looks and new trends that emerge as we come out of summer’s relaxed mood. I love what was collaboratively created on our shoot.

Okanagan heat was at its peak and our location at Summerhill Winery delivered amazing vibes. I hope you’re as inspired by the beautiful shoot as we were creating it.” Jenny is a Kelowna-based makeup artist.

“Winemakers come from every background imaginable. There’s something magical that happens when they discover winemaking is their passion. Marina Zarrillo is one of those people who discovered her passion and immersed herself fully in to winemaking. She went from IT to the vineyard, and now creates liquid magic in a bottle.” Darcy Nybo is a freelance writer, writing instructor, writing coach, author, self-professed word nerd and a foodie who loves to discover new things.

JUSTIN O’CONNOR

HANS TAMMEMAGI

DAVID WYLIE

WRITER: BELLISSIMO

WRITER: SOUND THE SIREN! CIDER IS HOT

WRITER: CHANGING HIS TUNE

PAGE 34

PAGE 28

PAGE 24

“My job takes me to some of the most exquisite properties here in the Okanagan and sometimes, I come across one that I just can’t wait to share! The homeowners undoubtedly had a clear vision of their dream property when they purchased this stunning, lake-view lot, and what they have created is breathtaking.” 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.

“Sipping craft ciders while learning about firefighting history was delightful and invigorating.” Hans lives on Pender Island and writes articles and books about travel, environment, First Nations and odd, quirky things.

“I’ve played music and written my own songs since I was a starry-eyed teenager. Meeting with an accomplished local musician like Juno-nominated Calvin Lechner was a reminder of how much music means to me personally.” David Wylie has done just about every job there is to do in a newsroom. He works in the Okanagan as a writer and media strategist.

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EDITOR’SLETTER

A time to slow down

BY SUSAN LUNDY

For those four weeks, when I found myself frustrated by the amount of time something took to do, I learned to breathe in and say, “But what does it matter? The one thing I have right now is time.” And so I slowly navigated my computer using dictation and my left hand; I emptied the dishwasher one item by one; I painstakingly cleared my dinner plate with a left-hand-held fork; I even folded laundry … at a snail’s pace.

Instead of creating long to-do lists every day, I set smaller goals.

And slowly, things changed — maybe even for the better. Instead of rolling out of bed and going straight to my home office computer on those glorious summer days, I sipped my morning coffee outside with bare feet planted on the earth, revelling in the glorious scenery around me.

Ironically, as I considered the lesson of “slowing down,” I realized I took that fateful staircase because I was impatient. It was an older building and the elevator was slow.

The stairs would be faster … a better use of my time. (Hmmm.)

I’m also feeling a lot of gratefulness. I am so thankful for all the people who were my right hand these past several weeks, including those who helped put out this edition of Boulevard, from copy-editing, proofreading and inserting missing commas, to coming up with headlines and producing photo captions.

So now I invite you all to slow down and savour this fall edition of Boulevard Okanagan and all it — and this gorgeous piece of the world — has to offer.

In these pages you’ll tour two stunning house; explore an explosion of floral fashion at Summerhill Pyramid Winery; drop

by Truck 59 Ciderhouse to learn about the resurgence of cider; and check out two glorious Relias & Châteaux hotels. Meet the people behind the beloved Bouchons Bistro, and fire up the grill with Chef Heidi Fink. Meet Marina Zarrillo, Calvin Lechner and Andrew Carter. Finally, check out the Okanagan’s slate of entertainment coming up this September and October.

As for me this fall, I’m looking forward to having a fully firing brain and full use of “bionic” right elbow. But I’m also going to take my lesson to heart — I plan to slow down and savour the season.

PHOTO BY LIA CROWE

A

S I SAT in the emergency room at St. Paul’s Hospital in Vancouver, the first diagnosis came back: concussion.

For at least a week there would be no reading, writing, iPhone Scrabble, or even complex conversations. Walking any distance was unlikely. But most importantly … I would have to turn off my brain.

My husband Bruce and I burst out laughing. My brain is king. It doesn’t turn off. I am the woman who checks off to-do items in my mind as I try to fall asleep. I carry a detailed, colour-coded calendar in my head, not to mention myriad ferry schedules and a steel trap memory. I am the go-to person in the household for information; Siri can’t hold a candle to me. Turn off my brain. Ha. Good that we were still laughing, though. Hours earlier I had taken a tumble down a flight of stairs, first shattering my elbow as I landed on it and then concussing my head as I careened into a concrete wall.

I was still processing life with a concussion when the elbow diagnosis came in. Surgery was scheduled for the next day: the bones would be wired together and a plate and pins attached.

I would go home with a weighty, elbow-to-shoulder cast and complex-looking sling.

And as it turns out, the cocktail of painkillers over the next week ensured my brain stayed safe and cosy and pretty much turned off. And even without the medicine, it just didn’t function. It took me a week to focus enough to watch Netflix, 10 days to read, and almost two weeks before I could play iPhone Scrabble. An hour-long conference call sent me straight back to bed.

The fact that turning my brain off was my biggest concern back there in emergency became amusing as, for four weeks, I tried to train my left hand to do the bidding of the right. Sometimes as I sat in a tangle of twisted shirt around my neck and arms — trying to dress myself — I realized I really should get better at asking for help. Things were tricky with the wrong hand: try brushing your teeth, heck, try putting toothpaste on your toothbrush. Try using your wrong hand on a mouse or mouse pad.

And computer dictation — which I used to write this, plus all my emails and texts — isn’t much faster.

So life this past summer slowed down. And I thought maybe this was the lesson — because there is most certainly a lesson.

So life has slowed down.

And maybe that’s the lesson — because there is most certainly a lesson.

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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.

Outstanding Craftsmanship 778-753-1953 | Kelowna, BC | www.candelcustomhomes.com

inspired STYLE

with

ANDREW CARTER

GENERAL SALES MANAGER FOR JAGUAR, LAND ROVER AND VOLVO KELOWNA

BY LIA CROWE

Blazer by A Fish Named Fred, shirt

by Blake Mill, jeans by 34 Heritage and cork bag all from Landmark Clothiers.

CLOTHES / GROOMING

UNIFORM: Business attire in the winter and business casual in the summer. “I like to make sure I incorporate items that work together — that could be belts, shoes or even a watch strap. Little things can make a simple suit pop and stand out in a crowd.” FAVOURITE DENIM, BRAND AND CUT: Heritage 34, straight cut.

“Nothing beats a great pair of jeans; the most versatile piece of clothing you can own.” CURRENT GO-TO CLOTHING ITEM: “My Lloyd shoes. I like a shoe that can work with lots of looks.

My shoes can dress up jeans or dress down a suit and tie to make it more relaxed.” ACCESSORY YOU SPEND THE MOST MONEY ON: Shoes. FAVOURITE WORK TOOL: “My iPhone. Good or bad, it seems to be essential for organization and communication.” SUNGLASSES: Ray-Ban. SCENT: Polo Red by Ralph Lauren. WHO CUTS YOUR HAIR: Yasmine at MVP Hair for Men. FAVOURITE SKINCARE PRODUCTS: Clinique for Men. FAVOURITE PLACE TO SHOP: Landmark Clothiers, Kelowna.

B

ORN-AND-raised Kelowna boy and “car guy” to the core, Andrew likes to start his workday with a little waterskiing at the crack of dawn.

I meet Andrew for the first time early one morning and can’t miss him as he pulls into our meeting place in an absolutely stunning 1967 Firebird 400 convertible that quickly draws a crowd of onlookers. I think to myself — “this guy’s got some serious style!”

A career in car sales was a natural fit for Andrew. He was born into the business — his grandfather owned the first GM store in Kelowna until about 1970 and then a Honda store after that.

“I grew up around that store, cleaning cars and sweeping the lot. I’ve always really liked cars,” he says.

His innate love and ability to connect with people was another factor.

“I got into the business really because I like working with people. I’ve always tried to be very personable and easy to talk with. It’s fun for me, meeting new people and talking with and learning about them. You meet all sorts of people in this business — some of our clients have amazing collections, so I get to experience and see them. Connecting

STYLE INSPIRATION / LIFE

a person with what they’ve always wanted is what makes it a lot of fun and keeps me in it.”

In addition to the aforementioned love of waterskiing, Andrew is also passionate about the very new addition to his family — his five-month-old son.

Asked what quality he hopes to pass on to his son, Andrew says, “Being a dad is something I’ve always looked forward to and if I could pass something on to him, it would be to treat people with respect. That’s the way I grew up … to always have respect for the people around you and for people who are older than you. Sometimes I feel that it’s something that has been lost. Everybody you meet has a story and if you understand that and give respect, it’s easier to solve problems.”

When it comes to style, for Andrew, it’s all in the attention to detail.

“If you’re looking at car style it’s all about the lines, all about the shape, the look; it’s how each piece plays into each other.

And how the pieces play into each other is the same thing I like with personal style. It’s finding little things that match: carrying a colour from the shirt into the shoe, matching a watch band with a belt. It’s the attention to details. You don’t have to be wearing a suit and tie to have good style; it can be really simple, basic stuff. But good style is when attention has been paid to the details.”

FAVOURITE CAR: “My fave car to drive is Firebird, but the dream car that to me is a piece of art, is the Aston Martin db9. It’s just a really pretty car.”

ICONIC CELEBRITY WHO HAS INSPIRED YOUR STYLE: Steve McQueen. FAVOURITE FILM YOU LOVE FOR ITS STYLE: James Bond during the Sean Connery and Roger Moore years. LAST GREAT READ: Time Now for the Vinyl Cafe Story Exchange by Stuart McLean. FAVOURITE LOCAL RESTAURANT: “Momo’s Sushi and Waterfront Wines are a good go-to, to fit different occasions. It’s really hard to list this today as Kelowna seems to have a new favourite around every corner.” FAVOURITE COCKTAIL/WINE: Tantalus Old Vines Riesling. ALBUM ON CURRENT ROTATION: Changing Colours by the Sheep Dogs. FAVOURITE MUSICIAN: Gord Downie from The Tragically Hip. FAVOURITE CITY TO VISIT: Vancouver, BC. “I love walking the downtown or running the seawall.” FAVOURITE PLACE IN THE WHOLE WORLD: Kelowna. “I was born here, studied here and I’m lucky to work here. Every year, Kelowna seems to get better and better as it grows and creates is own unique style.”

inspired EATS

Bliss at Bouchons Parisian couple Stéphane and Beatrice Facon expand fine French cuisine at Kelowna’s beloved Bouchons Bistro.

BY LAUREN KRAMER | P H OTO S BY DA R R E N H U L L

To cater to vegans and vegetarians, they introduced a tarte Mediterranean, a vegan bourguignon and vegan cheese. Foie gras was a must, and salmon gravlax and halibut were other popular new items.

W

HEN STÉPHANE Facon first laid eyes on Kelowna in 2014, it was love at first sight for the Parisian pastry chef.

“It was exactly what we wanted: the fruit, the wine, the lake, the mountain,” he reflected.

In 2001, he and his wife, Beatrice, had moved their family from Paris to Shediac, New Brunswick, where they opened La Boulangerie Française. But after four years of subzero East Coast winters, they were ready for a warmer climate. A friend recommended they visit Vancouver and Kelowna and Stéphane flew west to investigate. Within hours of touchdown he called Beatrice.

“We’re moving!” he announced.

The timing was perfect. The owner of Bouchons Bistro, a 52-seat French restaurant in Kelowna, was selling and the Facons were ready to take his place. Quickly, the deal was sealed and Stéphane and Beatrice began creating an indelible culinary imprint in the city. Bouchons had long been known for superb, traditional French cuisine, the kind of restaurant chosen for special celebrations like birthdays, anniversaries and graduations. The pair had a stellar reputation with which to begin their career as restaurateurs, and slowly, they added select dishes to the menu to reflect the creations they’d known and loved when they dined out in Paris.

To cater to vegans and vegetarians, they introduced a tarte Mediterranean, a vegan bourguignon and vegan cheese. Foie gras was a must, and salmon gravlax and halibut were other popular new items.

“Our most sought-after dishes are the snails, onion soup, cassoulet and lamb rack,” Stéphane said. “My personal favourites are the foie gras au torchon, bouillabaisse and duck confit.”

These traditional French dishes have met a popular audience and most diners come because they love the combination of French food and Parisian-style service.

Bouchons’ bouillabaisse.

Servers are smartly attired in shirts, ties and aprons; silverware is changed between each course and the dining experience is subtly upscale without being in any way intimidating.

“Since we bought the restaurant, we’ve seen increasing numbers of young people coming in for dinner,” Stéphane said.

Recently, Executive Chef Xavier Souvignet, previously executive chef to the French ambassador in Kuala Lumpur, took the helm of the kitchen. With his strength in French cuisine, the Facons have added private event catering to their business, operating out of a commercial kitchen.

“We brought all our baking equipment from New Brunswick to our commercial kitchen in Kelowna, so we have everything we need to make pastries and desserts for the restaurant and for private clients organizing personal and corporate events,” Stéphane said. Today Bouchons’ catering division can serve anywhere from 15 up to 100 guests at private events.

Open daily for dinner, the bistro’s success is a true team effort. Beatrice oversees the administration and finances of Bouchons while Stéphane helps prepare duck legs, terrine, cakes and profiteroles in the kitchen.

“I’m lucky to have her as my partner and wife,” he said.

“We work in a very complementary way and she always delivers great advice.”

The Facons’ Canadian adventure is going well and they are grateful to be operating an authentic French restaurant with great service in Kelowna, a city they adore.

“Bouchons perfectly represents the French culinary tradition,” Stéphane said. boulevardmagazines.com |

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inspired INTERIORS

Bellissimo A stunning Tuscan-style backyard oasis in Woodland Hills

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

Meticulous planning has created three distinct seating areas, but the pièce de résistance is the gorgeous, infinity-edge pool that overlooks this magnificent hillside vista.

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M

Y JOB takes me to some of the most exquisite properties here in the Okanagan and sometimes I come across one that I just can’t wait to share!

Indoor/outdoor living spaces have come a long way from the days of merely having a concrete patio out back to set up lawn chairs and maybe a grill. Creating a relaxing sanctuary has become equally as important for the outside of a home as it has always been for the inside.

These days, homeowners are incorporating televisions, entire kitchens (including the kitchen sink!) into their backyard oases, and replacing traditional fire pits with dramatic “fire features.”

And the inspired space we are visiting today is no exception.

With the landscaping professionally designed by Al Truss of Fountainhead Design Consultants, the homeowners entrusted Al with the task of bringing together all the elements of a classic Tuscan panorama — creating a Mediterranean escape right in their own backyard.

Sliding glass walls erase the boundary between the inside and

outside, opening onto a sun-drenched, arbor-covered patio — the perfect place for casual or complex conversations.

Immediately, I am overtaken by the lush plantings, strong hardscape elements and water features, all representing a rich, romantic design, yet still managing to create a laid-back, relaxed atmosphere.

Sophisticated details merge with Juliette balconies, pillared gazebos, courtyard patios and an outdoor barbecue kitchen with a stone-faced fireplace and restaurant-quality dining, complete with sweeping lake views.

Meticulous planning has created three distinct seating areas, but the pièce de résistance is the gorgeous, infinity-edge pool that overlooks this magnificent hillside vista. Sun-kissed lounge chairs beckon on the Baja-style deck of the stone-tiled pool, while thoughtfully placed plantings provide the utmost in privacy.

Every detail has been carefully designed to be as low maintenance and carefree as possible. The property is fully landscaped with hundreds of carefully chosen species and several different varieties of plantings — every one of them handpicked by the owners. Automated drip irrigation keeps the boulevardmagazines.com |

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“Immediately, I am overtaken by the lush plantings, strong hardscape elements and water features …”

luscious foliage watered, while an automatic maintenance system minimizes the efforts in keeping the pool clean and ready for use. The homeowners undoubtedly had a clear vision of their dream property when they purchased this stunning, lake-view lot, and I believe the execution is flawless. This property is available for purchase. Please call me for more details.

DESIGNER’S CONCEPT: Al Truss spent two years perfecting the design, using hardscapes, plantings and water features to create the homeowners’ vision.

THE FINE PRINT:

COLOUR SCHEME: Natural, earthy tones with splashes of colour through use of tile and plantings.

LOCATION: Woodland Hills — an award-winning, masterplanned neighbourhood in the Mission Hills above Kelowna.

LANDSCAPE DESIGNER: Al Truss of Fountainhead Design Consultants HOMEOWNERS’ INTENT: To create a Tuscan/Mediterranean retreat that is both sophisticated yet relaxed and welcoming.

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STYLE OF DESIGN: Staying true to Tuscan theme, it incorporates stone, mosaic tile, wood and lots of greenery.

STANDOUT FEATURES FOR HOMEOWNERS: They love opening the folding glass wall to the arbor-covered patio, especially when the wisteria is in full bloom. The outdoor barbecue kitchen is another favourite and is used all year long.

The lower, poolside patio is a popular spot to relax and enjoy the waterfall and pond.

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inspired PEOPLE

Changing his tune Calvin Lechner’s journey from musician to marketing director

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

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S

EARCH

the web for Calvin Lechner and you’ll find two distinct results: one is playing the drums on stage with jet-black shaggy hair, sunglasses and a leather jacket; the other smiles professionally at the camera, clean cut and looking spiffy in a suit and tie. You could be forgiven for thinking they are two different people.

“When I was applying for jobs, the question always came up in interviews — ‘Was this you?’” says Calvin in his Kelowna home studio. “Well, it was at one point.”

Calvin is currently the sales and marketing director for Kelowna’s Troika Developments. But before that, he was the drummer for Juno-nominated band Faber Drive.

“When I look back on it, it was a very strange time in my life,” he says. “It’s not that I would ever want to get rid of that side of my life. It’s just funny when they run into each other.”

Calvin, who grew up in Kitimat, started playing music when he was five years old. He took guitar lessons until he was 12 — that was the year his older brother got a drum kit for Christmas.

“I was obsessed with drums,” he says.

Calvin played in his first band, Anything August, while at

Mount Elizabeth secondary school in Kitimat, and the group soon met music video producer Stephano Barberis, who has received at least 35 Director of the Year awards over his career so far. Though they met in Kelowna, they were excited about their “Kitimat connection,” and Barberis landed a $25,000 grant in 2005 to produce a video for Anything August that received airtime on MuchMusic.

“That’s what gave us our first push as kids,” says Calvin. “We were only about 16 or 17 when we started touring and didn’t focus on much else for the next six or seven years. We just really focussed on making a go of it. It was a crazy experience. We had no idea what we were doing. We were just rolling with the punches.”

The band moved to Kelowna where the music scene was blowing up, and a few of the bigger bands at the time had come from the Okanagan.

Calvin was drawn to the marketing aspects of growing a band, and Anything August soon became “Kings of MySpace” and networked with everyone they could.

“We were trying to get clever with how to get bigger shows, how to get on bigger bills,” he says. boulevardmagazines.com |

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Despite the taste of music fame, being a part of Faber Drive wasn’t bringing Calvin joy in his life. He missed the business side of music.

Calvin started to promote concerts and paid bands to come to town so that Anything August could open for them.

When he met Dave Faber, the lead singer of Faber Drive, everything changed. Faber eventually called him, needing a new drummer.

“That call imploded our band Anything August. It was an opportunity for me to go exactly where I saw my own career going. As much as I loved the guys I was playing with, it was something that I felt I had to do.”

The move changed Calvin’s life. He toured with Faber Drive, playing songs from the debut album, Seven Second Surgery, in front of big crowds. He also helped write Faber’s second album, Can’t Keep A Secret, which was nominated as Pop Album of the Year at the 2011 Juno Awards.

“It was a totally different game. We had management, we had booking agents, we had tour managers and stage managers. I wasn’t setting up my own drums anymore. We were signing autographs,” he says.

Despite the taste of music fame, being a part of Faber Drive

wasn’t bringing Calvin joy in his life. He missed the business side of music. And looking back, he says, the band became too calculated, too formulaic.

“It took the magic out of it,” he says.

He left Faber Drive and moved back to Kitimat with his parents to recalibrate, deciding to pursue a future in marketing.

Calvin says he made music to create a connection with others, and saw similarities between the two careers.

“That’s what I do today through marketing. Although it’s a completely different job, my approach is the same. There are a lot of parallels,” he says.

After leaving Faber Drive, he stopped playing music, and his drums gathered dust in a closet. Calvin was asked to join other bands, including well-known Canadian singer Carly Rae Jepson, but he told them he just couldn’t do it.

After a break, he started to dabble again, working alongside local Kelowna artists including award-winning winemaker Jason Parkes in the band Proper Man. “My favourite thing to do as a musician is the session work.

I don’t like to be the centre of attention, so I really like being able to add that little something that can really help elevate an already-great artist,” he says. “The goal is to make your music and have as many people hear it as possible. If you can accomplish that, I think that’s the dream … doing what you love to do and finding a way to be able to make that a bigger part of your life.”

Calvin is currently in a cover band called The Feels, playing an atypical selection, including songs by the Backstreet Boys, New Kids on the Block, Beatles and Hall & Oates.

Their website is rightinthefeels.ca

63063LF-BLGL

West Kelowna 1115 Stevens Road 250.769.3101 26

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BG SH O WR O OM S . C A

Follow us on social media for more details!

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HOTPROPERTIES

DREAM HOME

Every detail in this Black Mountain home speaks to the highest level of comfort and luxury 28

BY  | BARB AGUIAR | P H OTO S BY L I P S E T T P H OTO G R A P H Y G R O U P boulevardmagazines.com S E P T E M B E R /O C TO B E R 2 0 1 8

A

FTER LIVING

in eight homes in nine years, Randy and Afton Therrien have created their forever home in Kelowna’s Black Mountain neighbourhood.

The house is not only the family home, but doubles as a showcase for Randy’s business, Candel Custom Homes.

“We don’t want to move anymore,” said Randy.

Using their experiences with what they did and didn’t like in their previous homes, the Therriens designed their forever house to adapt as their young family grows up.

“We truly tried to think of everything,” said Afton.

With ample room — 4,900 square feet of living space and 1,900 square feet of garage set on .28 acres — the home is an entertaining paradise. And living in the Okanagan means frequent visitors.

“We joke about the Therrien resort!” Randy laughed.

Upon entering the house, one’s eyes are immediately drawn to the stunning view from the great room window. The sweeping panorama stretching from the Kelowna International Airport to Peachland is the focus of almost every room in the house, and large windows throughout take advantage of the spectacular view and serve to bring the outside indoors.

The great room, with its feature stone fireplace, flows into the dining area and the kitchen, where the family gathers. The kitchen reflects the Therriens’ love of entertaining, with two built-in cabinet dishwashers, a 48-inch gas cooktop, double electric wall ovens and a breakfast bar that can also be used as a coffee bar or serving spot. The gleaming white sinks, counters, cabinets and backsplash give the room a coastal vibe and boulevardmagazines.com |

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HOTPROPERTIES

The Therriens worked to make the most of each space, carefully considering the house’s layout to achieve privacy, while maintaining the view as the focus.

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soften the look of the stainless steel appliances.

Small appliances are hidden inside the cabinets for a clean appearance. The kitchen design is efficient and symmetrical with the two dishwashers, two pull-out towel racks and even the two beverage centres balancing each other out.

In the dining room, a pendant light with diverse glass shades — created by Afton and designer Natalie Butler from Natalie Ann Design — serves as both a cool piece of art and a light fixture that doesn’t obstruct the view to the outside or the great room.

A walk-through pantry adjacent to the kitchen leads to the garage and the upper patio off the kitchen. With its builtin barbecue, seating area as well as fireplace and television, the patio is popular with the family at dinnertime and in the evening. Shade-o-matic blinds reach down to the floor and can enclose the entire deck.

The brightly lit main floor master bedroom is painted white for a simple-yet-elegant look with large windows that focus on the view. Its en suite has double sinks, and a large steam shower

with a heated seat and floor replaces the bathtub. For long soaks, there is a hot tub in the outdoor living space.

A huge walk-in closet with two whimsical starburst light fixtures offers floor-to-ceiling cabinetry, pullout features, an island with shoe storage in the back, a washer and dryer, a makeup table and even a beverage centre.

The main floor also includes a home office with an adjacent bathroom so it can double as a bedroom.

The second floor is the kids’ zone for the Therriens’ two young children. Both have their own bedroom, walk-in closet and four-piece bathroom so as they grow into teenagers and university students the space will still work. The children share a toy room that can become a media room as they grow, and the floor has its own full laundry.

An elevator leads to a 10-by-15-foot rooftop patio that offers a breathtaking 360-degree view. Surrounded by glass railings so as not to interrupt the vista, the patio is finished with creamy white outdoor porcelain tile and has an audio line so Randy and Afton can relax while listening to music.

On the lower level, Randy picked out the hammered copper sink and dark stained wood cabinets so the bar area would feel pub-like. The island is the height of a raised table, comfortable for people to stand around and chat. And the nearby wine room sits behind an iron grate door, with warm brickwork highlighting the bottles.

With its comfortable furniture and giant pull-down screen, the lower living area is a perfect spot for the family to curl up and watch a movie.

The area also includes a full gym. A tiled bathroom by the spare bedroom doubles as a pool change room. A pool was a high priority for the outdoor living space. The Therriens chose a pool with soft padded bottom, a shallow area for kids to play or adults to sit in, a slide and stairs that lead to a six-foot deep end.

The stamped concrete pool deck is all about relaxation, with a seating area, lounge chairs and even a day bed. There’s also an automated safety cover for the pool.

A window adjacent to the lower level bar slides open to serve drinks, and hanging chairs give the area a Mexican bar feel, while outdoor speakers keep the music going. While the design is sophisticated, the yard is also child friendly and includes a sandbox, ground-level trampoline and a fort above the garden shed.

Randy designed the oversized double garage to accommodate his work vehicle, a full-sized crew cab truck with an eight-foot box. A sports locker in the garage stores golf clubs and hockey gear.

A side driveway leads to a second garage with space to fit five vehicles, along with a storage room, mechanical room and an area for Randy’s son to practice his hockey shots.

The Therriens worked to make the most of each space, carefully considering the home’s layout to achieve privacy while maintaining the view as the focus. Randy did a lot of the architecture for the house, while Afton worked with Natalie on light fixtures and colours.

“We aimed for a West Coast Modern,” said Afton.

Comfort was key to the design, and with five zones of heating and cooling on the top two floors and radiant heating in the floor in the basement and the garages, the temperature in almost every room is fully customizable. Electronic air cleaners on the furnaces keep the dust down in the house, and steam humidifiers keep the humidity level comfortable. To keep allergens down, boulevardmagazines.com |

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The Natural Choice - Since 1995

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vinyl planks cover the heated floor in the lower level, while the rest of the floors are hardwood. A tankless hot water heater provides instant hot water from the taps.

Almost all the lighting in the house — from the under-cabinet lighting in the master en suite to the lights on the stair treads — is motion activated, so as people move through the house at night, lights turn on and shut off automatically. The lighting and blinds are automated and can be controlled from anywhere in the world.

A year has passed since the family moved in and Afton said she can’t think of anything about their home she would change.

“It’s a good feeling to be settled,” she said.

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Trueline Mouldings Kelowna Klosets Anchor Doors Phoenix Structural Jenish Home Design Quality Sun Decks Loney Plumbing Castello Customs Coast Appliance Scooby’s Masonry Senco Heating and Air Conditioning Plygem End of the Roll Vernon

FEATURESTORY

SOUND THE SIREN!

CIDER IS

HOT

Truck 59 catches the wave of surging cider popularity

BY HANS TAMMEMAGI | P H OTO S BY DA R R E N H U L L

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Sales are soaring and … of the 1,000 cideries operating in North America, about 80 per cent opened in the last three years.

T

HE SEASON has turned and immersed in the whirlwind of changing leaves and early sunsets, I reach for a cider. The golden liquid fizzes provocatively with bubbles of effervescence, and the taste is crisp and delicious. Ah, the perfect autumn drink.

Suddenly, the blast of a siren rises and falls.

Although the sound is coming from a firetruck, happily, there is no emergency. I realize the sound of the siren is coming from a gleaming red firetruck pumper, which dates to 1959 and gives the new Truck 59 Ciderhouse in West Kelowna its name.

I’m sitting in the tasting room perched high on the valley slope, sipping a chilled Cherry n’ Apple cider, and savouring a sweeping view of a newly planted apple orchard which marches in orderly rows down to Lake Okanagan. Under a cloudless sky, the temperature hovers in the low 30s and the bottle before me is covered in beads of condensation.

I’ve been lured to Truck 59 to investigate ciders’ immense surge in popularity in recent years, in particular craft ciders. Sales are soaring and ciders are appearing increasingly frequently on menus and wine and beer lists. In fact, of the 1,000 cideries operating in North America, about 80 per cent opened in the last three years.

Truck 59, which only began operation in June this year, represents

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this fresh groundswell in the drink’s following.

It is also unique in incorporating firefighter memorabilia in its design.

Russ Johnson, who sports a perpetually friendly smile, started the cider house with his wife, Helen, because they could sense the growing popularity of ciders — especially those made locally, often with unique twists, by artisans devoted to their craft. They also wanted to diversify their offering since there are more than 140 wineries in the Okanagan Valley. The Kelowna region has about 45 wineries, but only five cideries.

“Currently, we make four ciders,” says Russ.

“The Classic, a dry English-style cider; the Modern, the Cherry n’ Apple, which contains six per cent organic cherry juice made inhouse; and the Raspberry Infused cider, which is also available in a can.”

After some experimentation I decided the dry, subtle taste of Cherry n’ Apple was my favourite.

As Russ notes, the versatility of cider is enormous, so the possibilities are endless. Ciders range from light and frisky to deep, rich and complex. Some ciders are barrel-aged and flavourings like lime, various berries like cherries and raspberries and even spirits like vodka or whiskey can be added to produce a kaleidoscope of flavours.

Cider’s resurgence is long overdue as it has a long history of consumption. Cider was enjoyed by the ancient Greeks

and Hebrews 3,000 years ago. Celts in Britain and northern Spain made cider by harvesting wild crab apple trees. Gauls in northwestern France also made cider. Medieval farm hands in England received a rough cider — unfiltered and cloudy — as part of their wages.

For a long time, cider was more popular than beer or wine because it is easier to make. Furthermore, apples were readily available, whereas grain was needed for food and cattle. And apple trees are easier to tend than grapes or grains.

Cider requires apples that are more bitter and tart than eating apples. Growing suitable apples from seeds, however, is a gamble because the fruit of the new tree, for genetic reasons, seldom resembles the parent. Thus, grafting is the common method for propagating apple trees. Hundreds of cider apple types exist, with the classics coming from England and France. A master cidermaker must know the art of blending these many varieties.

One half of Russ and Helen’s five-acre farm was planted one year ago with root stocks grafted from cider apple trees. They own another 11-acre farm with seven acres planted in dessert apples. They also access apples via leases. So abundant is their apple supply that they provide the fruit to four other cideries.

Pear cider, or perry, can be produced alone or blended with apple cider. Since pear trees take several years longer to bear fruit than apple trees, and pears, once picked, don’t store as well, perry is not as common as cider. Ah, but its tangy taste is worth pursuing, I discovered.

Truck 59 is still in its early days but promises to become one of the must-see destinations in the Kelowna area.

“We’re planning a bistro, a large patio and an area for picnics.

We’re also ramping up our cider production to reach 100,000 litres in four or five years,” Russ said.

In addition to its attractive panoramic views of the Okanagan Valley, Truck 59 is like a museum. The Chevy firetruck 59, which dates to 1959 and originally worked in Squamish, is the centrepiece. Russ, who has been collecting firefighting memorabilia for years, has acquired a second vintage firetruck, which will be equipped with a pizza oven, smoker and pig roaster. “We’re not going to be a vegan operation,” he smiles.

The sleek, red-and-gray tasting room also displays various firefighting artifacts, including several shining, brass fire extinguishers, some dating to the late 1800s, vintage fire helmets and also some old children’s toy firetrucks. You can sense the fire, smoke and action of firefighting history as you sip cider.

And as Russ explains, some of the money from Truck 59 will be donated to firefighters’ charities.

“The sky’s the limit with cider,” he adds, “and next spring we plan to make from eight to 10 cider types.”

He is reluctant to reveal what those might be, but suggests one cider could be infused with blackberries and aged in Kentucky-bourbon barrels. I silently vow to return in 2019.

No question, cider stimulates incredible creativity and artistry — and offers great taste.

If You Go Truck 59 Ciderhouse, 3887 Brown Road, West Kelowna Open 10 am to 6 pm seven days a week (778) 754-1551 boulevardmagazines.com |

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35

LIVE INSPIRED

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Classy, 3 Bdrm/3 Bath/2 Dens Nesbitt Designed Home. Unobstructed Lake/City Views. Gorgeous Park-like Yard With In-ground Pool. Gazebo Covered Terrace. Prestigious Neighborhood Only Minutes To Downtown.

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Drastic Price Drop! Reduced by $1M. Private, Lakefront Retreat, 18.5 acre lakefront estate. 1,354 ft. gravel beach on Okanagan Lake. Panoramic views!

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Coveted piece of Kelowna’s waterfront. Just over 57 acres, sweeping 180 degree views over the lake and downtown Kelowna, 525 feet of lakefront, private bay. 1305 Westside Road also available @ $7,200,000

11.1 Acres Waterfront Estate Property.

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THE TEAM JUSTIN O’CONNOR

FRED BROWN

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JEANNINE DIONNE

Real Estate Associate

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Executive Administrator

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FASHION

Featuring Sweet Dees Flowers pink flower truck.

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Fall for Florals STYLING BY KIM APPELT | P H OTO S BY DA R R E N H U L L

As the sun sets, casting a golden glow over Summerhill Pyramid Winery, Boulevard presents the deep, rich colours of autumn florals.

From the burnt yellows of dry grass to the deep blues of autumn skies, fall petal prints reflect the beauty and the bounty of the season.

Black lace maxi kimono

by Dynamite ($60); yellow dress ($120) from Hudson’s Bay; “Nicoles” black shoes by Aldo ($80).

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39

“Bernadette” dress ($138) by Wilfred by Aritzia.

Mustard tank top ($69) and floral pants ($120) from Hudson’s Bay.

Long-sleeved floral dress ($80)

by Dex from Hudson’s Bay.

Blue floral couture dress by Lucien Matis ($1,200) Floral headpiece made by Diane Herron of Sweet Dees Flowers and makeup artist Jenny McKinney Makeup and hair: Jenny McKinney Model: Shay Fraser represented by DEJAVU Model Management Styling Assistant: Aspen Appelt

Photographed on location at Summerhill Pyramid Winery. A huge thank you to the staff for hosting our crew and also a big thanks to Diane Herron of Sweet Dees Flowers for donating gorgeous florals and bringing the pink flower truck to the shoot.

SPECIALFEATURE

WEST HARBOUR Kelowna

GREEN SQUARE

West Harbour is a 45-acre, master-planned lakefront community, nestled on the shores of West Kelowna, featuring more than 200 unique homes in a resort-style community.

Spectacular Mediterranean-inspired home designs draw from timeless architectural elements like stone, brick and wood. Residents enjoy extraordinary on-site amenities, including 500 feet of sandy beach, an outdoor pool/spa and future recreation centre, as well as common areas like the amenity building, outdoor pool, barbecue lounge area and fitness centre.

Kelowna

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ESSENCE CONDOS Kelowna Live in luxury at the heart of one of Kelowna’s finest neighbourhoods near Mission Creek Greenway. Close to beaches, parks, fine dining, boutiques, unique shops and spas, and only one block from scenic Lake Okanagan, Essence Condos is the address for a rich and active lifestyle in the Okanagan Valley. Register online for more info.

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Green Square is a new condo and townhome community located in Kelowna’s desirable Lower Mission neighbourhood.

Providing a mix of housing in an established community, Green Square connects homeowners to nearby shopping, beaches, recreation facilities, schools, parks, arts and entertainment, wineries, restaurants, golf and more. Green Square offers the opportunity to live in a meaningful space with community gardens, tot lot, green corridors and walkways, contemporary architectural design and beautiful open spaces.

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PREDATOR RIDGE Vernon Predator Ridge offers a truly unique approach to resort living. Homes come complete with the Okanagan’s 2,000-plus hours of sunshine, easy access by ground or air, world-class wineries, locally grown food and the best golfing climate in Canada. Predator Ridge was established over 25 years ago and, with a strong infrastructure in place, is home to a thriving year-round community.

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Encompassing breathtaking mountain vistas, glorious lake views and ample amenities and recreational opportunities, these premier developments offer the very best of Okanagan living. Create the life you want to live!

THE RIDGE PENTICTON Penticton Nestled among gently rolling mountains and scenic natural landscape, lots at The Ridge Penticton capture the endless panorama of open skies and the heart of life in the sunny South Okanagan. The area is ideally located with easy access to many nearby amenities, such as schools, hospital and shopping. Enjoy miles of pristine beach set along two different lakes, skiing at Apex Mountain or golfing at the award-winning Fairview Mountain Golf Course.

theridgepenticton.ca

3/3 Kelowna

SENDERO CANYON Penticton Spanish for path, Sendero is named for the network of trails running through its 20 acres of dedicated neighbourhood park space. These paths connect residents to each other, award-winning wineries, worldclass golfing, skiing, fishing and relaxation at nearby Okanagan and Skaha lakes. Offering both move-in-ready homes or a blank slate on which to build, Sendero has lots of living options, all built with a distinct Craftsman Modern flavour.

senderocanyon.ca

Located in Glenmore, homes at 3x3 represent a modern way to experience the Okanagan.

Homes are nestled among restaurants, grocery stores and shops, with only a short drive to the urban heart of Kelowna.

Nature is the backyard, with walking trails, bike paths, winery orchards and the sandy shores of Lake Okanagan. Interiors at 3x3 offer elevated living, complete with high-end finishes and well-designed layouts.

Resident amenities include a party room, a fully-equipped gym and plenty of outdoor green space.

3x3kelowna.com

THE SUMMIT AT KETTLE VALLEY Kelowna Kettle Valley is a desirable community located in the Upper Mission area of Kelowna. Each lot at The Summit is large enough to accommodate a spacious home with pool and three-car garage. Enjoy panoramic views of Okanagan Lake, mountains, vineyards and the city below. Surrounded by 402 acres of parkland, Kettle Valley offers residents an active lifestyle with hiking and biking close to home.

kettlevalley.com

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

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

PHASE 3 NOW SELLING DETACHED HOMES FROM $599K* NO GST OR PTT! NO SPECULATION TAX! *E. & O. E. THIS IS NOT AN OFFERING FOR SALE.

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.

Sale Centre OPEN SAT-WED, 12 PM – 4 PM Take Hwy 97 to Westside Rd., turn onto Old Ferry Wharf Rd.

westharbourkelowna.com

Elegant by Nature

Coming Soon in Fall 2018 REGISTER FOR UPDATES ESSENCECONDOS.CA This is not an offering for sale any such offering can only be made with a disclosure statement. The developer reserves the right to make changes and modifications to the information herein without prior notice. E&OE. Photos and renderings are representational only and may not be accurate.

N OW G IN S E LL

There’s a first time for everything.

– First Time Home Lovers This is not an offering for sale. E.&.O.E.

LOWER MISSION HOMES OVER 80% SOLD Looking for your first home? Fall in love with vert., Kelowna’s first six-story wood frame condo and townhome complex located in Lower Mission.

Competitively priced, featuring contemporary, westcoast design in a prime location, vert. is just minutes from Gyro Beach and close to schools, shopping and other amenities. Connect with vert.

Presentation Centre Now Open Daily 12 - 4pm Call to book an appointment at 250.300.7711

FEATURES: 14 FLOORPLANS

/

1- 4 BR • BRIGHT,

OPEN LAYOUTS • ECO-FRIENDLY CONSTRUCTION 1,400 SQ FT FITNESS AREA • GARDENING PLOTS

Liveatvert.ca

OWN AT PREDATOR RIDGE STARTING FROM: $679,000

MAVERICK HOME 213 Ashcroft Place 2 bedrooms + den, 2 bathrooms Finished: 1,509 sq.ft. Unfinished (lower level): 1,033 sq.ft.

THE WRANGLER 211 Grange Drive 3 bedrooms + den, 2.5 bathrooms - 2,297 sq.ft.

Convenient and easy one-level living on the main floor in this two bedroom plus den, two bathroom, semidetached home with an unfinished basement.

The Wrangler features three bedrooms plus den and two and a half bathrooms, with the master suite on the main level. The lower level opens to a large recreation area and includes two more bedrooms.

PRICE: $679,000

PRICE: $780,000

THE TAPADEROS 235 Grange Drive

THE RANAHAN 225 Dominion Way

3 bedrooms + den, 3 bathrooms - 2,500 sq.ft.

3 bedrooms + den, 3 bathrooms - 2,819 sq.ft.

The Tapaderos features three bedrooms plus den and three bathrooms, with the master suite on the main level. The master ensuite includes heated floor, tiled shower, soaker tub and solid surface countertops.

Featuring three bedrooms plus den and three bathrooms over two expansive levels. A chef’s dream kitchen includes an oversized island and built-in pantry complete with roll out shelving.

PRICE: $899,000

PRICE: $945,000

CALL US TODAY FOR A PRIVATE TOUR:

QUICK FACTS

250.860.LIVE

1200+ YEAR ROUND RESIDENTS 5 DINING OUTLETS 1 WORLD-CLASS SPA 9 RACQUET COURTS

Inspired by our natural landscape with city, mountain and lake views, The Ridge is a place to

ELEvAtE YouR LIfEStYLE.

› Our Phase One offering features 53 custom lots on which to design your home. Work with one of our preferred builders or bring your own.

› visit our website to view our digital drive through experience: www.theridgepenticton.ca

Each office is independently owned and operated. *Personal Real Estate Corporation

Contact us: Dan Wilson *PREC (250) 488 0159 Mike Mann (250) 490 7740 Sales office located at: Lawrence Avenue, Penticton, BC

Brand new, with a view.

Quality homes for a quality life.

SENDEROCA N YON.CA

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

STUDIO, 1 + 2 BEDROOM HOMES S T A R T I N G F R O M T H E L O W $ 3 0 0 ’ S

NOW

S ELLING

DIS C O V E R Y

C ENT RE

NOW

OP EN

101 - 385 GLENMORE ROAD, KELOWNA

236.420.3124

/

3X3KELOWNA.COM

This is not an offering for sale and such an offering can only be made after filing a disclosure statement. E.&O.E.

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.

Spacious view lots now available at The Summit. We can build the custom home of your dreams.

250.764.2199 | 1.800.764.2199 | lotsales@kettlevalley.com | kettlevalley.com

Each lot at The Summit is large enough to accommodate a pool and three-car garage

Ask how we can build your custom dream home to suit

Village of Kettle Valley – close to the city, but feels like a world away

Say “hello” to one of your new neighbours

FOOD+FEAST

Wooden cutting board by Martin Byers of thanku.ca from Citizen Clothing.

Dishes, platters, cast iron pot from Cook Culture.

Savoury flavours grilled to perfection

BY CHEF HEIDI FINK | PHOTOS BY LIA CROWE

Vegetables on the grill.

Recognized worldwide.

Engel & Völkers is a 39-year old global luxury real estate brand with a network of highend brokerages in over 30 countries across six continents. We are currently expanding in markets throughout the world, introducing our high-quality approach to real estate and unprecedented international support.

Recognized worldwide.

Now iN the okaNagaN.

For those who select Engel & Völkers to assist in their real estate goals, this means expert services and access to a worldwide network of potential buyers and to sellers. to find outinhow can in the best locations around the world, we’ve From a small boutique shop in Europe moreCall thanus700 shops 34 we countries help you reach more qualified buyers. delivered quality service and personal attention to the clients who have welcomed us. Wherever you find beautiful properties and extraordinary living, you will find Engel & Völkers, the world leader in luxury real estate.

Whether you’re thinking showcasing your local home globally, or are considering acquiring a piece of Okanagan paradise, we Engel & of Völkers Sample Shop Sample addressto · Suite/Floor City · Stateexperience Zip · Phoneof+1premium 212-234-3100 look forward creating a· bespoke service tailored to your needs. shopname@engelvoelkers.com · evusa.com

Suzie Doratti, We are where our clients are.Managing Broker, Licensed Partner ENGEL & VÖLKERS, Okanagan In the world’s best locations.

1429 Ellis Street, Kelowna • 250-868-7197 suzie.doratti@evcanada.com • okanagan.evcanada.com

From a small boutique shop in Europe to more than 750 shops in the best locations around the world, we’ve delivered quality service and personal attention to the clients who’ve welcomed us. Wherever you find beautiful properties, premium service, and extraordinary living, you will find Engel & Völkers, the world leader in luxury real estate. boulevardmagazines.com | S E P T E M B E R /O C TO B E R 2 0 1 8

Engel &independently Völkers. All rights reserved.

Each brokerage operated.

Engel & Völkers andsupport its independent Partners Engel & Völkers. All rights reserved. 2017 Each brokerage owned and operated.

Engel & Völkers and its independently independent Licenseowned Partners and are Equal Opportunity Employers and fully the principles ofLicense the Fair Housing Act.are Equal Opportunity Employers and fully support the principles of the Fair Housing Act. ©

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If you’re thinking of selling your home, find out how we can help connect you with the right buyer.

I

N THE summer and fall months, we often find ourselves entertaining a whole pile of friends. I love the company and the laughs, but I do not love slaving over a hot stove to keep everyone fed.

With that in mind, I keep things easy by using my grill for all the cooking. And I really mean all: vegetable sides, proteins, fruits, even salads, benefit from a turn on the grill.

Being out on the deck, drink in hand, chatting with friends, cooking on the grill feels relaxed, summery and fun. With goodquality ingredients (think seasonal vegetables, wild fish and nice cuts of meat) and a few simple seasonings, you can turn out a very tasty meal for anyone who happens to be home. I invite my guests to help me by plating, finishing with herbs, slicing crusty bread and serving.

I often start with an easy grilled salad. It’s quick to make and holds your guests’ appetites while you finish the rest of the meal.

While everyone is enjoying the salad, I’ll grill the protein, often seasoned simply with generous amounts of salt and pepper, or a favourite store-bought grilling spice mix from my pantry. Since most proteins benefit from resting for 10 minutes before service, I use this time to grill the vegetables, which usually cook very quickly over medium-high heat.

My favourite flavours to pair with an easy summer grilling menu are ones that pack a lot of punch in a simple package.

Citrus, fresh herbs, chili or spice rubs, garlic, butter or olive oil, balsamic vinegar: nothing complicated, and nothing requiring a trip to a specialty shop. I also like to keep a few homemade or store-bought sauces on hand to add flair. Great examples: basil pesto, olive tapenade, herbed chimichurri, spicy harissa or The Root Cellar’s Secret Green Sauce.

With a few simple pantry ingredients, some fresh seasonal food and a grill, you can turn out a delicious meal in a relaxed summery fashion for any number of friends. Grab a drink, get grilling and have fun!

Farm to Table Eatery and Bar High quality, local & sustainable food.

Brunch 10:30 - 3pm + Happy hour 3 -5pm Dinner daily 5 - 10pm (250) 868-7228 281 Lawrence Ave. Kelowna www.kraftykitchen.ca

EAT.TASTE.PLAY

BASIC GUIDE TO GRILLING VEGETABLES All vegetables should tossed with a light coating of oil and seasoning (I prefer olive oil and salt) after cutting, but before being placed on the grill.

Bell peppers: Cut out stems, seeds and membranes and cut peppers into four, lengthwise pieces. Place on a hot grill skin side down for several minutes. Flip pieces and press them flat with a metal spatula. Grill for several minutes more. Flip again and flatten again (if necessary). Grill until skins are blackened and peppers are tender, about 10 minutes..

Zucchini: Slice into half-inch-thick slices on the diagonal.

Grill over medium high heat, 1 to 2 minutes per side, until grill marked but not mushy.

Eggplant: Slice into 1-inch thick slices or wedges, grill over medium high heat,1 or 2 minutes per side, until grill marked and tender, but not disintegrating.

Come and enjoy the spectacular lake view while sampling our Playbill - a unique line up of award winning wines.

Stay and Relax in our Full service indoor/outdoor Bistro.

CONNECT WITH US 507 SKAHA HILLS DRIVE | PENTICTON, BC (right above the Penticton Airport in the Skaha Hills Development)

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Wild salmon steaks.

Corn: Shuck corn and place directly over medium high heat, with the lid down. Turn the corn several times during cooking.

They take about 8 minutes to cook through.

Cauliflower: Cut into large florets, grill over medium high heat until char marks appear, transfer to cooler side of grill and cook with the lid down for 5 minutes, turning once.

Broccoli/broccolini: Cut into large florets. Grill over medium high heat until char marks appear, flipping as necessary. Transfer to cooler side of grill and cook with the lid down for 1 or 2 minutes.

Onion: Slice thick, grill over high heat until grill marks appear, flip and repeat.

Cherry tomatoes: Place on a hot grill and cook, stirring/ flipping once, until the tomatoes have char marks and are just starting to burst.

Okra: Grill over medium high heat, turning as necessary, until okra is bright green and crisp-tender, with nice grill marks.

Grilled Wild Salmon Steaks with Lemon and Herbs This is a simple preparation that relies on the freshness of ingredients. You can also serve this salmon with chimichurri sauce.

Wild salmon steaks, cut 1- to 1½-inch thick (sockeye or coho) 58

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Salt and pepper Oil Lemons, cut in half Fresh herbs, chopped (parsley and dill are my favourites) Butter Preheat a grill on high. Brush the cut sides of the salmon steaks with oil, and sprinkle generously with salt and pepper.

Reduce heat on one half of the grill to medium high and the other half to low. Brush grill with oil (or rub with a paper towel dipped in oil). Place salmon steaks over direct heat on the hotter side and sear 1 or 2 minutes, until grill marks form and salmon can be moved without sticking. Flip salmon steaks and repeat on the second side.

Move salmon to the low heat side of the grill, cover and cook for 5 to 7 minutes more, until salmon is just cooked, starting to flake, but still translucent and clinging to the bone in the very centre.

Transfer salmon to a serving platter, dot salmon with butter, sprinkle with fresh herbs and squeeze fresh lemon juice all over the salmon. Sprinkle on more salt, if desired, and serve.

For a beautiful garnish, you can grill some thick slices of lemon on the hot side of the grill at any point during the cooking, or even after the salmon has been removed. Arrange these grilled lemon slices on your platter of salmon, along with sprigs of fresh herbs.

Grilled Tri-Tip Steak with Arugula and Chimichurri This inexpensive but flavourful cut of meat works well to feed a crowd. Marinate beforehand to help with tenderness.

Serve cut thinly against the grain on a bed of peppery greens and a side of herbed chimichurri sauce.

Approx 3 pounds tri tip steaks 5 Tbsp good quality soy sauce 2 Tbsp sugar 1 Tbsp cider vinegar 1 Tbsp water Salt and pepper 4 cups washed and dried arugula leaves 1 cup chimichurri sauce Optional — grilled cherry tomatoes for garnish In a wide, shallow container, mix together soy sauce, sugar, cider vinegar and water, until sugar is dissolved.

Lay steaks in container, in a single layer if possible, turned to ensure both tops and bottoms are coated in marinade.

Marinate 3 to 10 hours, flipping steaks several times. Remove steaks from marinade to a paper-towel lined tray and pat completely dry.

Heat grill on high with the lid down.

Sprinkle both sides of the steaks evenly with salt and pepper. Place on one side of the grill to sear; turn the other side of the grill down to low. Sear the steaks on both sides and transfer to cool side of the grill. Cook until steaks register 120 F to 124 F (for rare) or 125 F to 130 F (for medium rare). Put the lid down or the heat up, as necessary depending on the grill you are using. Once steaks are cooked to your liking, transfer to a platter or baking sheet and let rest at least five minutes.

Meanwhile, cover a serving platter with arugula. When the steaks have rested, transfer them to a cutting board and use a sharp knife to slice them thinly against the grain. Place sliced steak on the bed of arugula, drizzle with Chimichurri Sauce and scatter with the optional cherry tomatoes. Serve immediately.

Chimichurri Sauce This bright, herbaceous and flavourful sauce is a wonderful accompaniment to all kinds of food from the grill. It’s traditionally used with steak, but also matches well with our local salmon or an assortment of grilled vegetables.

1 cup well-packed parsley leaves ½ cup well-packed cilantro leaves 2 Tbsp fresh oregano leaves 5 large cloves garlic, peeled Finely grated zest of 1 lemon ¼ cup fresh lemon juice 1 tsp salt tsp chili flakes (more to taste) ½ cup extra virgin olive oil Combine all the ingredients in the work bowl of a food processor and process until puréed into a fine paste. Stop and scrape down the sides as necessary. Transfer to a bowl, cover and refrigerate until ready to use. Sauce lasts for five days in the fridge.

Introducing The NEW W180MD. 101-485 Groves Avenue, Kelowna, in SOPA square.

Meet us lakeside, at our new, expanded location. Boasting 4000 square feet and improved amenities for patients, W180MD is now the largest clinic of its kind in Kelowna. In this new space, we want you relax, unwind, and enjoy our current and updated W180 services.

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VISIT W180.CA OR CALL 250 878 6043 TO BOOK YOUR APPOINTMENT.

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Grilled corn with smoked chili butter.

Grilled Broccolini and Cherry Tomatoes with Basil and Balsamic One of my favourite summer flavours! The combination of grilled green vegetables and burst cherry tomatoes with garlic, basil and balsamic vinegar is to die for!

3 bunches broccolini (or 500 grams green beans, topped and tailed) 1 cup cherry tomatoes, stems removed 5 tsp extra virgin olive oil ¾ tsp salt 2 cloves garlic, minced or grated 2 Tbsp extra virgin olive oil 2-3 Tbsp minced fresh basil 1-½ Tbsp quality balsamic vinegar ¼ tsp each salt and freshly ground pepper Toss the broccolini with 4 tsp of the olive oil and ½ tsp salt in a large bowl, and mix well until evenly coated.

In a separate small bowl, toss the cherry tomatoes with the remaining teaspoon of olive oil and ¼ tsp salt.

In another small bowl, mix together the garlic, olive oil, basil, balsamic vinegar and salt and pepper. Set aside.

Preheat grill on high heat with lid closed until very hot.

Turn burners down to three-quarters of max. Place broccolini directly on the grill, leaving room for the cherry tomatoes on one side. (If your grill is too small to do both 60

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vegetables at once, grill the cherry tomatoes first).

Grill vegetables with lid down, flipping once or twice, until charred on both sides. Cherry tomatoes will be done first. You want them to have picked up some grill marks and they should be just starting to burst, but not collapsing in on themselves.

Remove to bowl while the broccolini is finishing— it should be bright green and crisp-tender with beautiful charring.

Place the broccolini in a wide, shallow serving dish, scatter cherry tomatoes over the top along with any accumulated tomato juices, and drizzle vegetables evenly with the basil mixture.

Serve immediately, or allow to cool to room temperature.

Grilled Romaine and Radicchio Salad Grilling salad greens is a revelation for most people. The romaine retains juiciness and crispness, but picks up a beautiful flavour from its time on the grill; radicchio (or other bitter greens) lose some of their bitterness but retain a delicious complexity of flavour. Dressed simply with lemon, pepper and sharp cheese, this salad needs no other garnish.

2 small heads romaine lettuce, or 4 hearts of romaine 1 head radicchio 2 or 3 Tbsp extra virgin olive oil ½ tsp salt 2 or 3 Tbsp freshly squeezed lemon juice ½ tsp freshly ground pepper ½ cup grated sharp cheese (Pecorino Romano, Parmigiano-Reggiano, etc)

Preheat grill on high with lid closed. Cut romaine in half lengthwise, so the halves have some core attached and stay intact.

Cut the radicchio into wedges with a part of the core attached on each one (quarters or sixths, depending on the size of the head).

Pour the olive oil onto a baking sheet. Place the romaine cut side down on the oil and rub around to make sure the cut side is coated. Remove the romaine to another tray or a plate. Now place the cut radicchio on the oil-coated tray and rub around to coat with oil (drizzle on more oil if necessary). Sprinkle both the romaine and radicchio liberally with salt.

Place the romaine, cut side down on the grill. Keep the heat on high. If your grill is big enough, cook the radicchio at the same time. Leave the lid open and really press on the lettuce to help it sear. After a minute or so, turn the lettuce and radicchio and grill the second side.

This should take less than three minutes. You want the lettuce to have grill marks and some charring, but not be burnt.

The radicchio will fade in colour and get slightly more charred.

Remove romaine and radicchio from the grill and transfer to a cutting board. Cut the cores out and discard them. Chop the leaves into bite sized pieces. Scatter the grilled leaves on a serving platter, squeeze fresh lemon all over, grind fresh pepper all over and sprinkle with grated cheese. Serve immediately.

2 Tbsp soft butter 2 Tbsp Hellmann’s mayonnaise 2 tsp smoked paprika 1 tsp minced or puréed canned chipotle in adobo 1 clove garlic crushed to a paste Finely grated zest of 1 lime 1 tsp fresh lime juice ½ tsp salt, or more, to taste ½ tsp brown sugar, or more, to taste Preheat grill with all burners on high and lid closed. Toss shucked corn with oil and salt, making sure each cob is coated evenly.

Turn burners down to medium. Place corn directly over grill and cook, lid closed, turning occasionally, until charred on all sides and fully tender, about 10 minutes.

Meanwhile, combine all remaining ingredients in a small bowl and mix well until evenly blended. Remove corn from grill to a nice platter. Slather each piece on all sides in the butter mixture. Serve immediately.

Grilled corn with smoked chili butter

Special thanks to Hardy Fink and Cynthia Bonesky for hosting our photo shoot at their beautiful home.

Sweet grilled corn is the essence of summer eating. This smoky, flavourful, buttery sauce takes it to a new level.

SIN~CERAS - TOMMIE & GEORGIE GOLD WINNER

design. manage. build.

8 cobs of corn, husks removed 4 tsp oil ½ tsp salt

OLYMPUS - 3 TIME TOMMIE SILVER WINNER

Specializing in High Performance Homes

W

e create a home. Compelling backdrops for every aspect of peoples’ lives inspires us for a creative project from start to finish. We create your personal architecture… a home that reflects how you live. The name ‘All Elements’ is exactly that. The four elements that surround us in our environment on a daily basis; earth, air, fire and water. A home site will always be affected by these elements. We love to take something that people look at in a common way and make it unique; we want to present it to you in a different light. As we are designing and building a dream home for our clients, we want it to reflect you, your needs and your desires to make it stand out. We understand clients that desire to build private, luxury residences and the need to ensure a unique product, while handling affairs with the utmost discretion.

WWW.ALLELEMENTS.CA Gold Tommie Winner of Home of the Year 2 time Provincial Georgie Award Winner HOME OF THETommie YEAR 12 time Silver Award Winner

3 time Provincial Georgie Award Winner Build Magazine Home Builder Awards Best HOME OF THE YEAR Design/Build Firm BC

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TRAVELNEAR

The lounge in Bacchus at the Wedgewood Hotel and Spa in Vancouver.

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In the lap of luxury The “five Cs” — charm, courtesy, character, cuisine and calm — at two Relais & Chateaux hotels

BY SUSAN LUNDY

C

HARLES MCDIARMID loves to tell a good story, and he’s relishing this one.

As the managing director and coownerof the Wickaninnish Inn, he is recalling his quest back in the ‘80s to build a prestigious Relais & Châteaux hotel on an outcropping of rocks owned by his family in Tofino, BC. He tells the story with the same exuberance and charm exhibited while showing me around the beautifully appointed inn — an exquisite destination hotel and restaurant on the edge of Vancouver Island’s wild west coast.

In British Columbia we are blessed to have five Relais & Château properties, and I set out this summer to experience two of them. And while the Wickaninnish Inn and the Wedgewood Hotel & Spa may seem polar opposite in experience — one built in remote Tofino and the other sumptuously revealed in a grand downtown Vancouver building — they meet in their expression of the Relais & Châteaux’s “five Cs” of charm, courtesy, character, cuisine and calm.

Founded in France in 1954, Relais & Châteaux represents the highest benchmark in hotel accommodations and fine dining, and includes a worldwide group of more than 540 privately owned hotels and restaurants. Each must pass an anonymous review process every two years

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“It strikes a chord these days. Travellers want to feel that a place respects its location.

It’s an experience of the destination — not an imposing of it.”

View from The Pointe Restaurant at the Wickaninnish in Tofino. in order to maintain the designation. The concept grew from the vacationing traditions of upper-class French society, who travelled to a variety of “relais” (lodges) and “châteaux” (castles) which, while different in architecture, scenery and cuisine, offered consistently high standards.

Decades ago, when Charles was learning the ins and outs of the hotel industry working at the Four Seasons, most hotels were structured to serve the business traveller. However, over the years Charles heard a common theme: visiting businessmen would say, “when my wife and I want to get away, we go to a Relais & Châteaux.”

Charles began exploring these boutique hotels, noting they were all small, family-owned and highly regarded.

“That became my goal,” says Charles, whose family dreamed of constructing a hotel on their land that hugs Tofino’s Chesterman Beach. “In my mind, that’s what we wanted to be… that was the pinnacle.”

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The goal to build a Relais & Châteaux hotel in Tofino began to take shape, but before Charles could set planning in motion he needed design standards for the prestigious association.

“I wondered things like — do we need to install a bidet in every bathroom?”

So he started making phone calls, and over the next two years, tried to obtain a set of Relais & Châteaux standards by calling myriad people in cities all over the world, leaving messages, sometimes phoning in the middle of the night to accommodate differing time zones. Charles finally got his answer from a heavily-accented woman in France … and he laughed for two days afterwards.

“How do you become a Relais & Châteaux hotel?” he asked.

“Well, monsieur — either you are or you’re not.”

Today, the standards for Relais & Châteaux are a little more exacting, says Charles, adding, “I’ve gone out and looked at others and discovered each is eclectic … Each property is its own unique experience.”

He says: “It strikes a chord these days.

Travellers want to feel that a place respects its location. It’s an experience of the destination — not an imposing of it.”

Charles, who wanted to “dance on the table” when the Wickaninnish received its designation soon after opening in 1996, adds, “To me it is the pinnacle of my dream to be welcomed into the family of Relais & Châteaux.”

As I stood at the window of our beautiful room at the Wickaninnish, looking out over the length of sand and pounding surf that is Chesterman Beach, I thought, “speaking of pinnacles — this is my dream vacation.”

True to its honouring of the “destination,” the Wickaninnish is a celebration of West Coast art and culture. Every single detail — from the exquisite yellow cedar table in the brand new wine cellar and tasting room to the remote-controlled curtain above the bathtub in our room — speaks to extraordinary thoughtfulness and sumptuous luxury. Cuisine at The Pointe

Restaurant is nothing short of miraculous, with the same care and attention to detail going into every dish, and served in a spectacular, ocean-edged, art-infused room with floor-to-ceiling windows. This is the wild west coast at its very finest.

In a seemingly different experience, the Wedgewood Hotel & Spa unfolds as a luxurious oasis in the heart of downtown Vancouver. Greeted at the entrance by sharply dressed valets, visitors step off of Hornby Street and enter a lavish-yet-cosy, chandelier-lit lobby that oozes with rich colours and provides a stark contrast between inside and out.

Everything from the golden-hued antiques and stately furniture to the artwork on the walls in our expansive king suite and the fine china (Wedgewood Fine Bone China!) in the stunning Bacchus restaurant gently evokes a sense of “grand English manor.”

The Wedgewood has been a member of Relais & Châteaux since 2008, and general manager Glenn Eleiter says the designation “ensures our clients will experience something wonderful when they walk through our doors. It is confidenceinspiring for guests and staff alike.”

Indeed, as my husband and I sat on the private balcony of our suite, sipping glasses of rosé and enjoying the sights and soothing sounds of a park and water feature below, the experience was definitely wonderful.

While the Wedgewood easily expresses all of the Relais & Châteaux’s five Cs, we were almost speechless at the level of service (courtesy) provided by the staff. Every need was met, often before we knew we needed it.

Glenn concurs. Of the five Cs, he says, “They are all important and it is difficult to place one ahead of another, but

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your

we receive accolades from our clients for our warm, authentic welcome and the attentiveness that we provide at every encounter. So ‘courtesy’ is one of our strengths.”

He adds, “But, I [also have to mention] the cuisine in Bacchus that Executive Chef Montgomery Lau prepares with his culinary team … we are a culinary-forward hotel with Bacchus being at the very heart of the property.”

Our two meals at Bacchus — dinner and breakfast — were simply spectacular. The restaurant/lounge at Bacchus is rich and romantic with antique furniture, warm, dark cherry wood and Murano crystal fixtures.\A large painting of Bacchus, the Greek god of wine and revelry, presides over the lounge. The night we dined there, the large, street-facing windows were open to the warm night air and a pianist gently set a backdrop of familiar tunes. We supped on a range of delicately presented seafood, sampling poached steelhead salmon, halibut, pan-roasted scallops and lobster linguine, and sipped sparkling rosé and later a Châteaux La Gorce from the restaurant’s superb Bordeaux selection.

And like the Wickaninnish, the Wedgewood is family owned and operated, with the daughter of founder Eleni Skalbania — Elpie Marinakis Jackson — currently the co-owner and managing director. Eleni Skalbania founded the Wedgewood in 1984, when she purchased and re-worked an old apartment hotel, transforming it into its current glory.

“We strike the perfect balance between world-class amenities and product with sincere and caring people providing personal service at the highest of levels,” says Glenn.

Indeed, my experience sampling just two of BC’s Relais & Châteaux hotels has me fired up to check out the others

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FRONT ROW

BY BRENDA GIESBRECHT

A ROUNDUP OF ARTSY HAPPENINGS TAKING PLACE IN THE OKANAGAN THIS SEPTEMBER AND OCTOBER. ENJOY MUSICAL ACROBATICS, GRAPE STOMPING,BALLET, FINE ART AND THE SYMPHONY.

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PHOTO COURTESY CIRQUE ÉLOIZE

PHOTO COURTESY CIRQUE ÉLOIZE

Aerial Chandelier with Shena Tschofen and Justine Methe Crozat.

A MUSICAL ACROBATIC ADVENTURE

CIRQUE ÉLOIZE’S SALOON VERNON PERFORMING ARTS CENTRE, SEPTEMBER 30

W

ALK THROUGH the swinging door of Cirque Éloize’s Saloon and enter a mythical place where theatre and circus collide for 80 minutes of non-stop, live folk music combined with strength, agility and original choreography.

A place to gather and share tales, Saloon becomes a theatre for stories of all kinds, including that of the beautiful Belle and her dashing lover. In a chase worthy of the great Westerns, the lovebirds on the run wreak havoc everywhere, from deserted plains to the depths of frontier mines.

“The inspiration for this show comes from the world of the Wild Wild West, sharing the frontier spirit of cutting new trails and pushing boldly onward,” said Jeannot Painchaud, president and creative chief of Cirque Éloize. “Saloon is a wonderful playground for a work of artistic exploration. It’s the physical energy of acrobatics combined with the poetry of the theatrical

approach, a touch of comedy and the musical roots of our childhood come to life.”

Painchaud continued, “Saloon is a thrilling, fun and funny musical. An invitation to a party.”

Vernon is one of only two stops that Cirque Éloize is making in BC during its cross-Canada tour, so get your tickets soon.

GRAPE CELEBRATIONS

HOUSE OF ROSE GRAPE STOMPING KELOWNA, SEPTEMBER 29 AND OCTOBER 6 22ND ANNUAL FESTIVAL OF THE GRAPE OLIVER, OCTOBER 6 When the grape harvest starts in the Okanagan, so does the celebration!

House of Rose Winery in Kelowna has become well-known for its annual Grape Stomping parties. It’s a free family affair where everyone can take a turn stomping grapes with their bare feet in the specially made oak barrel. All they ask for is a donation of non-perishable food or a cash donation for the boulevardmagazines.com |

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Contemporary vocalist Tanya Tagaq will come to Kelowna (October 13) and Vernon (October 14). Tagaq is an accomplished throat singer who incorporates vocal improvisation and techniques from traditional, metal, rock and contemporary styles to create one of the most unique performances in the world.

Get your costumes ready for the family presentation of The Music of Harry Potter. The magic of John Williams’ iconic score will be brought to life in readings and music with two wonderful young actors: Anthony Knight as Harry Potter and Nina Ogasawara as Hermione Granger. Performances take place October 26 in Vernon, October 27 in Penticton and October 28 in Kelowna.

DIWALI FESTIVAL

VERNON, OCTOBER 9-13 FINALE AT VERNON & DISTRICT PERFORMING ARTS CENTRE OCTOBER 13

Kelowna Food Bank. No reservation is necessary and there are complimentary appetizers. Stomping takes place hourly from 1 to 4 pm on September 29 and October 6.

This year marks the 25th anniversary for the House of Rose family winery. Be sure to try some of the unique wines found only at this vineyard.

Festival of the Grape on September 30 is one of the great outdoor wine events in the region. This family-friendly festival at the Oliver Community Park includes tastings with over 50 BC wineries, 24 teams in the highly energetic Grape Stomp, live music, over a dozen food trucks, a merchant market, art show and sale and an interactive Kids Zone. Each admission ticket includes a souvenir wine glass and three tasting tokens.

A new multicultural event coming to the North Okanagan promises to be a feast of riches for those who enjoy music, dance and cultural diversity.

The inaugural Diwali in Vernon festival will take place October 9 to 13 in venues throughout the city. It is part of the province-wide, five-week Diwali in BC event that was launched last year by the Diwali Celebration Society.

“With multiculturalism and inclusiveness as two of our organization’s core values, our slogan ‘Light Your Spirit’ is reflective of our mandate to bring together people of all backgrounds in a celebration of ‘the universal light that exists in everyone,’” organizers say.

Vernon is the only place in the Okanagan to date taking part in Diwali in BC events. Activities throughout the week will include workshops, dance and musical performances, cultural activities and crafts.

The week ends with a multicultural showcase at the Vernon and District Performing Arts Centre on Saturday night, featuring a wealth of national and local artists from different backgrounds. The headline performance will be the popular, Vancouver-based Shiamak Dancers, who bring their vibrant Bollywood choreography to the stage.

Get your tickets soon for the showcase finale: “The samosas and chai are on us!”

OSO FALL LINE-UP

AUTUMN WITH BALLET KELOWNA

Tanya Tagaq performs in Kelowna and Vernon this October.

CONCERTS IN VERNON, KELOWNA AND PENTICTON SEPTEMBER TO NOVEMBER The Okanagan Symphony Orchestra enters its 59th season with an exciting selection of programs.

The concert season starts with The Three Bs! and guest artist Jane Coop on piano. Enjoy music written by Bach, Beethoven and Brahms on September 21 in Kelowna, September 22 in Penticton and September 23 in Vernon.

Giuseppe Verdi’s Messa da Requiem features the vocal talents of Tracy Cantin (soprano), Lauren Segal (mezzo soprano), Justin Stolz (tenor) and Justin Welsh (baritone), supported by the Okanagan Symphony Chorus. They will be in Kelowna on November 9, Penticton on November 10 and Vernon on November 11.

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BALLET KELOWNA VERNON, NOVEMBER 15; KELOWNA, NOVEMBER 16 AND 17 Ballet Kelowna kicks off its 2018-2019 season with Autumn, the newest collection of dance inspired by the splendors of fall.

Presenting works in their inimitable “inno-classical” style, Ballet Kelowna’s presentation of Autumn is the first of its three signature mixed programs: Autumn, Winter and Spring. They draw inspiration from the vibrancy, mood and power of nature, and feature five world premieres, two company premieres and two audience favourites. Signature works by Canada’s finest emerging and established choreographers will transport audiences on a visual journey exploring the dynamic spirit of the seasons.

Autumn is composed of three pieces. Following the success of

PHOTO COURTESY KELOWNA ART GALLERY

Landscape at Ornans, 1874, by Gustave Courbet.

A Streetcar Named Desire, the company presents another work

by John Alleyne’s Schubert. It is a light and playful piece set to Schubert’s Trio in E flat, Opus 100.

Next up is the unveiling of the company’s premiere of In Between, a work originally created for the National Ballet of Canada by Alysa Pires and hailed by The Globe and Mail as “a polished, cohesive and energetic ballet.”

Fresh off its Toronto debut at the Fall for Dance North festival, the program closes with the wildly popular MAMBO, also by Alysa Pires.

Entering its 16th season, Ballet Kelowna continues to bring artistic excellence and inspiring dance to its audiences.

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A CULTIVATING JOURNEY

KELOWNA ART GALLERY, THROUGH TO OCTOBER 28 The must-see art exhibition of the season is now at the Kelowna Art Gallery until October 28.

A Cultivating Journey: The Herman H. Levy Legacy presents more than 60 paintings, drawings and etchings that span over five centuries of visual art. The earliest are from the late 15th century — etchings by German Renaissance artist Albrecht Dürer — while the most recent is from 1993.

Of particular note are works by well-known artists including Gustave Courbet, Claude Monet, Camille Pissarro, Peter Paul Rubens and Vincent van Gogh. This is the first time that works by many of these old masters have ever been shown in Kelowna.

“We are thrilled to share this collection from the McMaster Museum of Art with local audiences,” said Nataley Nagy, KAG executive director. “From the stunning paintings by the great impressionists to the works on paper, this exhibition of significant European historical and modern art will have something for everyone.”

Dr. Herman Herzog Levy (1902-1990) was a businessman and philanthropist who donated his personal art collection to the McMaster University Museum of Art in 1984. It is one of the most significant donations to a university gallery in Canadian history, and favours Impressionist/PostImpressionist landscapes, portraits and still lifes.

FINE CATERING with a difference

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SECRETS&LIVES

WHEN TECH MEETS

CREATIVITY

Marina Zarrillo, Winemaker at Play Estate Winery and Bistro

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

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“You know, people think winemaking is glamorous. It’s not. It is a very physical job.

There’s a lot of long hours.

Grapes don’t wait.”

B

ACK IN the 1980s, Play Estate’s current winemaker Marina Zarrillo came to visit her grandparents, who had recently moved to the Okanagan. At the time, she and her family were living in Calgary, but the more they visited, the more they liked it here. And like many before them, her family bought property in the Okanagan and decided to move as well.

“I was an IT professional until 2012,” says Marina. “I signed up for the viticulture program at Okanagan College in 2013. My granddad made wine almost every year until he passed away. I think every Italian makes wine. It’s what we grew up with. He made wine for friends and family and I got to help him. I remember always holding something or pouring something for him.”

Marina started her journey to winemaker by working in friends’ vineyards and at the tasting bar at Nk’Mip in Osoyoos. She quickly realized she wanted to be the person that was involved from the vine to the glass. However, going from the logical world of IT to winemaker was quite a leap.

“I thought initially I would just grow grapes and that would be fine. Then the more I got into it and the more I saw how the grapes transform and change into something that people like … well, it’s a pretty amazing process. I really wanted to know how that worked. The technical part of my brain found that very appealing; there’s a lot to know. My original degree was in business, so I had to go back and take chemistry to get into the winemaking certificate program at the University of California at Davis. Once I got a handle on the chemistry, I really started to understand how wine is made.”

From there it was an easy choice to start growing her own grapes. The more she learned about the wine, the deeper her attachment to the Okanagan grew. By this time, Marina’s parents and brother had moved to the Okanagan. When a nice, three-acre parcel of land became available, they bought it.

“In 2015, we found a property that suited us and gave us some growing space,” says Marina. “We have one acre planted now and could grow another acre in the near future.”

The grapes and the wines Marina creates from them are strictly for her family, friends and a neighbour.

“We make a barrel of red and a tank of white every year, just because we need a house wine. We had to buy

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“Sometimes you get your grapes in and they just look so beautiful. Last year, the Gewürztraminer grapes had a copper-like hue to them. They looked so amazing and the colour was so intense.” grapes before, but in 2016 we planted our own grapes, so we are making wines from grapes we grew this year. It is an exciting time as we get to see what our grapes can do.”

When Marina isn’t in her own vineyards and making her own wine, she is the winemaker at Play Estate Winery and Bistro in Penticton.

“It’s my first commercial winemaking opportunity. I started in 2015 as a cellar hand at the beginning of harvest. I had practically no experience working in a commercial winery.”

She pauses as if remembering the fall of 2015. “One of the first things we did was crush Pinot Gris. It was fast that year, we were so busy. It was a steep learning curve in a short amount of time. Our building wasn’t complete yet so we made our wine out at Volcanic Hills in West Kelowna. I am so grateful to their winemaking team for showing me the ropes.”

Marina survived her learning curve and was there for the opening of the Play Estate Winery and Bistro in May of 2016.

“There was a lot of work getting the cellar ready for bottling and the 2016 harvest. My previous career as an IT professional and project manager gave me an advantage in planning and logistics. My role as the cellar hand changed as I took on more responsibilities. At my request, Christine Leroux, a winemaking consultant, joined the Play winemaking team in 2017. She brings such a wealth of experience and expertise. She’s been a good mentor and friend.”

Today, Marina is right at home as Play’s winemaker. “There are two series of wines at Play: the Dramatic series and the Spotlight series. The Dramatic wines are everyday wines, red and white blends. The red is usually Merlot based. In 2017, it was Zweigelt and Merlot. The white has been changing every year, but in 2017 we took it into a more distinct wine — it’s more of a Germanic style of white. There’s Gewürztraminer, Riesling, Pinot Gris and a little bit of everything,” she explains.

Should you get the chance to talk to Marina about her passion, you’ll hear the commitment and pride in her voice.

“You know, people think winemaking is glamorous. It’s not.

It is a very physical job. There’s a lot of long hours. Grapes don’t wait. It can also get pretty messy at times and there’s lots of cleaning, too. If I was talking to someone who wanted to be a winemaker, I’d have them come to work with me. I’m so glad I started in the vineyards and worked as a cellar hand. You have to know a little bit about everything to be a winemaker, and that includes how to maintain the equipment. You also have to check the wines constantly. Wines are like kids — they need attention at certain times.”

The busyness leaves her voice as she talks about the winemaking process. You can tell she has respect for it.

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“My favourite part about being a winemaker is seeing how the wines change and transform.

You see the grapes in the field and you sample them. In your mind, you have an idea of where they will go. Then you process them and see what they become, and when it becomes what you wanted it to be… It’s amazing.”

Asked about a favourite winemaking memory, she recalls the harvest of 2017.

“Sometimes you get your grapes in and they just look so beautiful. Last year the Gewürztraminer grapes had a copper-like hue to them. They looked so amazing and the colour was so intense. The entire team was standing there, just staring at them and taking photos.

We all have the same passion and enthusiasm for what we do. It’s just great!”

When asked what she does with her downtime, Marina laughs.

“Oh, downtime would be a dream come true right now! Between working for the winery, planting my own grapes and making my own wine, I don’t have a lot of downtime. When I do take time for myself I just step out into the beautiful Okanagan with my dog and go for a hike. Sometimes I even get to go kayaking, but not often, because the vineyards need me in the mornings. Mostly, I enjoy friends, and family and a nice glass of wine.”

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BEHINDTHESTORY

T

HE TEAM AT Boulevard always appreciates the many players who

come together to make each issue a success. The secret ingredient that really took our fashion feature over the top in this issue was Sweet Dees Flowers. Owner Diane Herron provided gorgeous flowers to makeup artist Jenny McKinney — enabling her to create a stunning floral headpiece. Diane also brought her adorable pink flower truck loaded with blooms (in 37 degrees heat!) to be part of the shoot. Check out www.sweetdeesflowers.com or follow her Instagram to find the pink flower truck.

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Photo by Darren Hull.

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