Boulevard Magazine, Victoria, June/July 2019

JUNE | JULY 2019

VICTORIA LIFE AT ITS FINEST

The

EPICUREAN Issue

WHAT'S COOKING?

AT HOME BY THE SEA

DREAMY DESSERTS

Trends to keep the kitchen fresh, functional

Unique, oceanside dwelling is homeowners’ dream house

It’s strawberry season!

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CONTENTS 98

88 FEATURES

On the Cover Photo by Lia Crowe Jamie Huynh, executive chef, and Brant Porter, bar manager, of Veneto Bar Ristorante

EPICUREAN

98

30 AT HOME BY THE SEA

Unique, custom house is a

dream come true for the homeowners

By Darcy Nybo

52 WHAT’S COOKING IN

THE KITCHEN?

Ideas for trendy kitchen updates

By Lauren Kramer

40 PARTNERSHIP INCREDIBLE

88 DREAMY STRAWBERRY DESSERTS

Ted Hancock and Shawn Richardson build an incredible business

A pleasure to make and a pleasure to eat

By Chef Heidi Fink

By Tess van Straaten 98 EPICUREAN

46 UNTAMED SPIRIT

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Resort fashion that is as feminine as it is carefree.

By Lia Crowe

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The best of Victoria’s culinary scene

By Lia Crowe, Don Denton

and Sean McIntyre

46

124

30

DEPARTMENTS

8

OUR CONTRIBUTORS

20 inspiredEATS

124 TRAVEL NEAR

Tapping into tapas

Jewels of Oregon

14 EDITOR’S LETTER

By Chelsea Forman

By Lauren Kramer

Hanging with our new friend Marie

22 inspiredHEALTH

132 FRONT ROW

By Susan Lundy

Saving Face

What’s on this summer

By Pamela Durkin

By Robert Moyes

16

inspiredSTYLE

Kerstin Greiner

By Lia Crowe

18

inspiredDESIGN

Burnt Rose

118 TRAVEL FAR

By Janice Jefferson

A Royal Stay at the Royal Mail

By Suzanne Morphet

142 SECRETS & LIVES

26 inspiredPEOPLE

Heart is a Tower

By Sean McIntyre

The Road Less Travelled: Lynn Tetarenko

By Erin McPhee

146 BEHIND THE STORY

By Izabel Kazenbroot-Guppy

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OURCONTRIBUTORS

JEN CLARK MAKEUP ARTIST/ STYLIST: UNTAMED SPIRIT

PAGE 46

“One model, three days (in paradise) and six looks allows for the creative juices to flow. It’s not the first time I’ve been fortunate enough to work with our model, Kim Noseworthy. She can pull off such versatility. Rather than getting complacent with makeup on an extended shoot, Kim inspires me to go deeper and find ways to bend the rules.” Jen is a Victoria-based makeup artist.

V I C T O R I A L I F E AT I T S F I N E S T J U N E /J U LY 2 0 1 9

GROUP PUBLISHER Penny Sakamoto

PUBLISHER Mario Gedicke

250.891.5627 info@blvdmag.ca

LIA CROWE STYLIST: UNTAMED SPIRIT

“There was no end to the inspiration while shooting our fashion story in Tofino at The Wickaninnish Inn. There were magical forests dripping with rain, windy beaches and golden sunsets.” Lia is a stylist, creative director, photographer and writer.

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde Cara Robbins Tammy Robinson

PAGE 46

DON DENTON BOULEVARD PHOTOGRAPHER: DREAMY STRAWBERRY DESSERTS

PAGE 88

HEIDI FINK WRITER: DREAMY STRAWBERRY DESSERTS

“Summer is almost upon us and so is strawberry season. Anyone who lives on the island knows that locally grown berries are incredibly delicious on their own or in a recipe, so this issue’s strawberry feature is perfectly timed for this year’s crop. Photographing this feature was a visual exercise in red, and sampling the recipes was a reminder of the summer pleasures to come.”

Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“Obviously, writing this ahead of strawberry season, we had to use imported strawberries in the recipe testing and photos, but still. . . everything was SO good, and I just got more excited for strawberry season than ever. It’s coming soon!”

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

PAGE 88

CHELSEA FORMAN WRITER: TAPPING INTO TAPAS

PAGE 20

DARREN HULL PHOTOGRAPHER: UNTAMED SPIRIT

PAGE 46

“Interviewing Emily Henderson of Victoria’s Tapa Bar, Poco restaurant and Bodege Tapas and Wine Bar, I learned about the long history of tapas and how these sharable, savoury bites are designed to bring people together.” Born and raised in British Columbia, Chelsea has had the opportunity to build her career writing about the people and places that make this diverse province so special.

“Tofino is a magical place. It was a privilege to spend the week at ‘The Wick’ and do nothing but create with a great team.” 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.

He is also a regular contributor to our sister magazine Boulevard Okanagan.

ADVERTISING Mario Gedicke Vicki Clark Pat Brindle

CONTRIBUTING Lia Crowe

WRITERS

Angela Cowan Pamela Durkin Heidi Fink Janice Jefferson Darren Hull Lauren Kramer Sean McIntyre Erin McPhee Robert Moyes Suzanne Morphet Tess van Straaten

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton

Darren Hull Tamara Poppitt Izabel Kazenbroot-Guppy

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

TRENDING ONLINE:

View Boulevard’s Fashion Friday

www.vicnews.com/life Any device. Any time.

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.

Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca boulevardmagazines.com

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OURCONTRIBUTORS

JANICE JEFFERSON

LAUREN KRAMER

SEAN MCINTYRE

WRITER: BURNT ROSE

WRITER: WHAT’S COOKING IN THE KITCHEN?

WRITER: HEART IS A TOWER

PAGE 18

PAGE 26

PAGE 52

“The ‘70s style is hitting hard this year, and I love it! Relax in this offering of warm rose and edgy style.” Janice Jefferson is an Interior Designer who creates wellfunctioning spaces with an eye-catching mix of playfulness and refinement.

“Genevieve Charbonneau’s Heart is a Tower embodies the cream of Vancouver Island’s folk roots sound. Speaking with her showed me the kind of magic that happens when creativity and lifestyle coincide.”

Contributor Sean is a freelance writer based on Salt Spring Island. He enjoys writing about the people, places and flavours of Canada’s West Coast.

ERIN MCPHEE

SUSAN MORPHET

DARCY NYBO

WRITER: THE ROAD LESS TRAVELLED

WRITER: A ROYAL STAY AT THE ROYAL MAIL

WRITER: AT HOME ON THE SEA

PAGE 142

PAGE 118

PAGE 30

“I’m grateful to Lynn Teteranko for generously sharing her personal story, willingly recounting the unconventional steps she’s taken in her efforts to find happiness and live her life to the fullest.”

New Brunswick-born and a longtime Vancouverite, Erin McPhee is a professional communicator and award-winning writer currently getting to know Victoria.

ROBERT MOYES WRITER: FRONT ROW

PAGE 132

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“An avid (and under-praised!) executive chef in my family kitchen, I was thrilled at the opportunity to learn about the hottest kitchen trends when I interviewed island decorators for our story on kitchen renovations.” Based in Richmond BC, Lauren writes about food, travel, aquaculture and motherhood for consumer and trade publications in Canada and the United States.

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“An Australian colleague tipped me off to the Royal Mail Hotel while I was planning my first trip Down Under. It seemed a stretch to think a hotel in the countryside, three hours from the closest city – Melbourne – could be one of the country’s top dining destinations. Yet not only is the food wonderfully inspired, the surrounding countryside is magnificent, with kangaroos and sheep grazing the same pastures. A few days here fixes everything from jet lag to travel lethargy.’ Suzanne is a freelance writer based in Victoria.’

“A collection of all things artsy, fun and spectacular happening in Victoria this June and July. As we head into festival season Shakespeare returns to the verdant lawns of Camosun College, the Victoria Summer Music Festival showcases many brilliant chamber music ensembles, and Butchart Gardens presents 64 consecutive nights of exciting music. Enjoy!” A born and bred Victoria native, Robert is a longtime freelancer and editor whose main focus these days is arts journalism.

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“Seeing the pure joy owners’ faces when they take you through their dream home is a feeling like no other. The owners of this ocean-front Ten Mile Point home have a lot to smile about!” Darcy Nybo is a freelance writer, writing instructor, writing coach and editor. When she’s not writing, she’s usually out in her garden or exploring the Island with her dogs.

TESS VAN STRAATEN WRITER: PARTNERSHIP INCREDIBLE

PAGE 40

“After 20 years working on television, to say I have a lot of clothes and shoes would be an understatement. So when I walked into Incredible Home and saw the incredible display closet that’s the size of a small bedroom, I went into closet envy. Their under-the-stairs wine room is also a must-see!” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for more than two decades.

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EDITOR’SLETTER

Hanging with our new friend Marie

BY SUSAN LUNDY

I’

PHOTO BY LIA CROWE

some day I have grandchildren and they VE long enjoyed the want to join a swim team? (You’re right, thrill of eliminating Marie, that bin has to go.) “stuff” — purging the I also have a bin full of my daughters’ house. I used to do special sports T-shirts, saved with some this annually, and in vague idea that I’d use them to make those years my shelves quilts and present them as high school gleamed with the graduation gifts. However, I can’t sew absence of “things.” and they graduated high school eight But then my new husband and I and 10 years ago. (Yes, I hear you, combined two houses into one and I Marie.) suddenly had two or three of everything, The immediate benefit for me as we from couch to can opener. Not to began Marie-Kondoing our house mention his T-shirt collection. And his (there’s the verb!) was eliminating baseball hats. And his coats for every clothing. And now able to see all my possible weather scenario. clothes at once, I’m actually wearing a I knew I was in trouble as we packed wider variety of things and enjoying the up his Calgary house and I sorted clothes I’ve chosen to keep. through a kitchen drawer, discovering For those looking beyond Marie five different bottle openers.

Kondo to improve their living I held them out, saying, “I don’t think environment, this edition of Boulevard we need five. Which ones can we toss?” checks in with interior designers to find out what’s trendy He paused and looked at them for a very long time before in the world of kitchens. Get the “vibe” in homebuilding pointing to one, saying, “I guess I could let that one go.” excellence as we celebrate some of the winners and nominees At our new home, kitchen drawers suddenly burst with in the annual Canadian Homebuilders Association’s Vancouver utensils, closets were stuffed, and we could barely navigate our Island VIBE awards, and tour a beautiful Ten Mile Point way around boxes in the storage room. house. (I was excited to discover that from the oceanside And so it was with great joy a few months ago that I sat my husband down to watch the first episode of Tidying Up, Netflix’s window of this issue’s “hot property” you can actually see my series featuring Marie Kondo, who has become so celebrated her childhood home, which under the rule of my much-more-tidythan-me mother, never needed Marie name is practically a verb. Now, you can Kondoing.)

“Marie Kondo” your house.

At our new home, kitchen There’s a lot more to feast your eyes To be honest, I could only stomach drawers suddenly burst with upon in the following pages. Meet one episode of the Netflix series. Marie Charbonneau, Kerstin is sweet but the drama-ridden families utensils, closets were stuffed Genevieve Greiner, Lynn Tetarenko, Ted Hancock agonizing over their first-world problems and we could barely negotiate and Shawn Richardson. induced a few eye rolls. However, I Melbourne and Oregon via did manage to coax my husband into a our way around boxes in the ourVisit travel stories; and join the fashion clutter-freeing mood (so sexy!). team on an exclusive trip to The storage room.

Although much maligned in some Wickaninnish Inn in Tofino. Consider quarters, Marie Kondo — the author of ways to soothe and smooth aging skin; feast on strawberry a bestselling book also called Tidying Up — offers some good ideas. The clothes in my bedroom drawers are now rolled (rather desserts and embark on a tapas-tasting journey. Discover the best of “what’s on” in Victoria over the next few months. than folded and stacked), allowing me to actually see everything This edition also features our annual Epicurean section, at once. I’ve delivered five bags of excess clothing and household celebrating all things food in Victoria. This means if your items to charity; filled our recycling bins several times over kitchen is un-Marie-Kondoed, you now have ideas to aid in (mostly paper — why was I saving all those files?) and tossed a escaping the chaos and dining elsewhere. What a relief. We hope bag or two of garbage. you enjoy.

For those who don’t know the Marie Kondo technique, it involves holding items and determining whether or not they Susan Lundy has been writing stories since she was six years bring joy to your life. I’m not much for “things,” so this was easy. old. She has a degree in creative writing from the University of My issue is sentimentality. Tucked away in a storage bin, I Victoria and, after working for many years as an award-winning still have my daughters’ swim team gear. Since swim team was journalist, is now a magazine editor, author and freelance writer. about a dozen years ago, and they’re adults now, those caps and goggles aren’t going to make it past their foreheads. But what if

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Kerstin Greiner OWNER AND BUYER, FOOTLOOSE SHOES

BY LIA CROWE

READING MATERIAL

STYLE INSPIRATIONS + LIFE

FAVE PRINT MAGAZINE: House and Garden. FAVE STYLE BLOG: “I do not look at too many, but do like Sabina Socol.” COFFEE TABLE BOOK/ PHOTOGRAPHY BOOK: Great Bear Wild by Ian McAllister. LAST GREAT READ: The Power of One by Bryce Courtenay. BOOK CURRENTLY READING: Blue Monday by Nicci French.

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STYLE ICON: Katharine Hepburn. FAVOURITE ARTIST: “I have been admiring pieces by George Littlechild.” FAVOURITE MUSICIAN: “I recently saw Neil Young, so have been listening to a lot of Neil.” ERA OF TIME THAT INSPIRES YOUR STYLE: 1920s and 1940s. FILM OR TV SHOW THAT INSPIRES YOUR STYLE OR THAT YOU JUST LOVE THE STYLE OF: The movie Annie Hall and the TV shows Mr Selfridge and Downton Abbey. FAVOURITE LOCAL RESTAURANT: “I visit Agrius almost every Friday for breakfast.” FAVOURITE COCKTAIL/WINE: “I currently like drinking Ampersand gin with a good tonic water.” ALBUM ON CURRENT ROTATION: Anything Neil Young. FAVOURITE FLOWER: Peonies and tulips. FAVOURITE APP: Spotify, and any sleeping apps. FAVOURITE PLACE IN THE WHOLE WORLD: “I love Tofino.”

FASHION + BEAUTY

UNIFORM: Lots of denim with a button down shirt or a T-shirt.

ALL-TIME FAVOURITE PIECE: “My Levi’s.” FAVOURITE PAIR OF SHOES: “I have a few favourite brands: Vagabond, Homers and, of course, Birkenstocks.” FAVOURITE DAYBAG: Currently using an Erin Templeton tote made and designed in Vancouver.

FAVOURITE WORK TOOL: A large tote bag by Frye.

FAVOURITE JEWELLERY PIECE OR DESIGNER: “Anything in sterling silver, and I love the hammered silver look.” FASHION OBSESSION: Cosy fall sweaters. ACCESSORY YOU SPEND THE MOST MONEY ON: Watches — currently wearing Daniel Wellington. NECESSARY INDULGENCE FOR EITHER FASHION OR BEAUTY: Annual visit to the Kingfisher resort with a girlfriend. MOISTURIZER: “I use a product made in Switzerland called Phyto 5.”

SCENT: Amber scent from Nezza Naturals.

MUST-HAVE HAIR PRODUCT: “My curling iron.”

O

RIGINALLY from Ontario, Kerstin followed a footloose and fancy-free path that brought her to a life in Victoria and a shoe store business now 36 years strong. (This path included hitchhiking with a girlfriend from Edmonton to the island in 1977 “because that’s just what you did in those days.”)

I meet Kerstin in her Fairfield home for decaf lattes, a tour of her beautiful garden sanctuary and a chat about life, style and her favourite pair of shoes (spoiler alert, she couldn’t choose just one).

Rewind to the early 80s where a 20-something Kerstin arrived in Victoria, met her partner and started working with him in his retail store on Johnson Street. Called Renaissance Shop, it had a real “hippy vibe,” selling velour jumpsuits and crystals. It also had a leather workshop in the back. The first shoe brand they carried was Birkenstocks.

That soon grew into more shoe brands and the beginning of Footloose shoes in 1983.

With so many years in the shoe business behind her, I wonder, what does she love most about her work? For Kerstin, it’s the buying and the relationships she has developed with customers.

“We have been carrying some brands for a number of years, so we have great relationships with our shoe reps. I think you have to be a people person to be in this business and some of our regular customers are so nice.”

Outside of work, it’s clear that Kerstin is passionate about her garden and all of the wild birds that come to visit, including a couple of crows who have become regulars.

She’s also passionate about health and wellness, and has run five marathons.

“I’ve never been a competitive person who needs to be the best, but I like to challenge myself. The training is daunting at first but then after it’s done you feel so good. I also started biking about five years ago; I have a road bike and I really like it.”

Asked how she would describe her style, she says, “Relaxed!”

She laughs, “I’ve never been a heel girl; when I discovered Birkenstocks I thought they were the coolest thing I had ever seen. To me good style is clean, simple and not overdone.”

Since she is a mother and grandmother, I ask which qualities she hopes she has passed on, and she says, “I feel like I’m a kind person; so [I hope they will be] kind, enjoy every day and take risks.” boulevardmagazines.com |

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inspired DESIGN

7.

BY JANICE JEFFERSON MODHAUS DESIGNS

BURNTROSE The modern ‘70s revival has amped up the scene. Imagine settling back into a sophisticated, low-slung chair with punctuations of black against a warm rose background — spin your vinyl and mellow out.

6.

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1. Toile de Derby Wallpaper in Sandbagging, Flat Vernacular $195 USD/roll. 2.Black and sand Four Tassels Cushion juliemccracken.ca $150. 3. Tortuga Tile, Decora tile $11.82/piece. 4. Sol Sana Woven Slide, Footloose Shoes $125. 5. Ton Wave Rocking Chair, Gabriel Ross $4,862 6. Crescent Ice Scoop, EQ3 $20. 7. Yugen Pendant, cedarandmoss.com $668.85.

8. Perennial Verdant Fabric, FlatVernacular $140 USD/yard. 9. Tilda Jumpsuit, Smoking Lily $209. 10. Iris Mirror Rattan Black, CB2 $419.

11. Magnolias Original Botanical, kristenjohns.com $60. 12. Farrow and Ball #64 Red Earth, Bespoke Design $110/gallon.

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inspired EATS

Tapping into tapas Small plates made for sharing

BY CHELSEA FORMAN | P H OTO S BY L I A C R OW E

Poco.

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“Tapas have a lot to do with the spirit around them, and the social aspect of eating.”

T

APAS have been an integral part of the culinary scene in Spain since the early 19th century, drawing diners together in a social atmosphere to enjoy delicious food.

Offering an alternative to large-plate meals, tapas — which have gained global popularity in recent years —are described as any small dish of food.

While a tapas-tasting journey could occur at many restaurants in Victoria, Trounce Alley might be a good place to start, since Tapa Bar, Poco, and Bodega Tapas and Wine Bar are located within tapa-hopping distance of each other.

Located downtown in a Euro-chic setting between Government and Broad streets, Trounce Alley is a pedestrian passageway named after Victoria Pioneer Thomas Trounce. The alley’s nod to Victoria history includes some authentic gaslights that are over 125 years old.

The closely linked tapa bars make it easy for tapas-tasters to mimic the Spanish tradition of moving from one spot to the next, enjoying a bite and drink at each stop. With flavours inspired by traditional tapas, all three locations have become local favourites for their savoury dishes and lively surroundings.

“We have defined tapas at our restaurants as small plates that are designed to be shared or put together to make a meal. We emphasize that tapas have a lot to do with the spirit around them, and the social aspect of eating,” explains Emily Henderson, partner and general manager of Bodega Tapas and Wine Bar. When dealing in small bites, Emily notes it’s important to combine both simplicity and quality ingredients to create the flavours.

“Two of our most popular dishes on the Tapa Bar menu are almond-stuffed dates and grilled kale. Both are simple and incredibly delicious,” she says. “The kale is marinated in coconut milk and lemon with spices, and warmed up on the grill for a few minutes. It’s delicious.”

The Tapa Bar menu aims to encompass more of a Latin and Mediterranean infusion, while Poco and Bodega offer Spanish-inspired small plates.

“The Tapa Bar opened about 25 years ago and the menu hasn’t changed too much because there are so many locals who have been dining here since it opened and love the menu,” says Emily, adding that one of the favourites on the Bodega menu is a tuna-stuffed piquillo pepper. “It’s a small, sweet red pepper stuffed with tuna, capers and olives, with a white anchovy in the top. It’s simple and people love them. They can be ordered per pepper, so as a snack or as a meal.”

Regardless of whether you choose to dine at one restaurant or spend an evening hopping from one to another, an evening of tapas-tasting should facilitate an air of togetherness amid a time-honoured tradition.

STUFFED PIQUILLO PEPPERS 1/2 cup confit tuna belly, fully cooked 1 Tbsp capers, chopped 1 Tbsp green olives, chopped 2 Tbsp mayonnaise 1 Tbsp fresh parsley, chopped 1/4 lemon, juiced salt and pepper to taste Mix all ingredients together and stuff into rinsed piquillo peppers.

GRILLED COCONUT KALE 1 large bunch of green kale, de-stemmed and roughly chopped

Emily Henderson

(don’t cut pieces too small because leaves will be placed on the grill) 1 can coconut milk 1/2 tsp paprika 1/4 tsp cayenne pepper juice of 1 lemon 1 tsp salt Heat coconut milk on the stove until lukewarm. Transfer to a large bowl, mix in other ingredients. Add kale leaves and toss in mixture until kale is fully coated. Cover and refrigerate for about 3 hours. When ready to serve, heat a grill or barbecue to high.

Using tongs, place kale leaves on grill for 30-45 seconds. Flip kale for another half a minute on the other side, or until leaves are darker green and softened. Serve warm. boulevardmagazines.com |

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inspired HEALTH

Saving Face

BY PAMELA DURKIN

“Pharmaceutical-grade Vitamin C serum … can help prevent and reverse some signs of sun damage and also works to protect our skin from … environmental damage.”

T

HE glorious summer sun — who doesn’t love it? Well, to be truthful, I’m rather ambivalent about the sun’s powerful rays. I embrace the radiant warmth they give off, but I’m wary of their ability to age my skin.

Since turning 40, I’ve been diligent about sun protection — slathering myself with sunscreen and even buying a sun parasol. My efforts to ward off those age-revealing lines and wrinkles do not erase the simple truth, however. Some signs of aging are inevitable with advancing years, even for those disciplined about sun protection.

This is because as we age collagen and elastin fibres break down and skin loses its elasticity and firmness. But before you rush out to buy an expensive cream that promises to boost your collagen production and tighten your skin, let’s look at what really causes wrinkles and what actually works to prevent and reverse those bothersome smooth-skin foes.

While the sun might not be to blame for ALL the signs of visible aging, it certainly is the “chief culprit” in making us look older. According to cosmetic dermatologist Dr. Mark Lupin, up to 90 per cent of visible aging is caused by the sun.

“The sun’s rays accelerate the removal of collagen from our skin by increasing enzymes in the skin that degrade collagen production,” he explains.

Unfortunately, as we age, our collagen production naturally slows, and excess sun exposure speeds up this process. And the evidence of its harm isn’t always immediately apparent — sun damage happens gradually and can cause wrinkles and lines decades after the peak of sun exposure. That’s why it’s important to start applying sun protection at an early age and to do it year round —something few of us do.

“Most people don’t make the most of their sunscreen,” says Lupin. “For the face, you have to use a nickel-sized amount of broad spectrum sunscreen with a minimum SPF 30, and reapply it every two to four hours throughout the day, all year

long —even in winter,” he emphasizes.

As for the chemical versus natural sunscreen debate, Lupin cites both as being effective if they’re used properly, but notes that natural sunscreens, like micronized zinc oxide and titanium dioxide, screen a broader range of ultraviolet light than their chemical counterparts. And when it comes to natural products, it might surprise you to learn that topical Vitamin C is another weapon that can be added to our sun-protection arsenal.

“Pharmaceutical-grade Vitamin C serum is something I highly recommend,” says Lupin. “It can help prevent and reverse some signs of sun damage and also works to protect our skin from another aging factor — environmental damage.”

Environmental pollution can influence skin aging too, as can genetics, smoking, alcohol consumption, poor diet and even stress. However, even if we inherit good genes and avoid the rest of these youthrobbers, Father Time would still, eventually, inflict us with the tell-tale signs of aging.

“The simple things we all do everyday — like frowning, squinting, smiling — over time cause dynamic wrinkles,” Lupin explains.

Dynamic wrinkles are caused by contracting the muscles in your face and they disappear when the muscles are relaxed. This is why Botox, the ultimate facial relaxer, is so effective at erasing typical dynamic wrinkles like frown lines and crows feet. In addition, with advancing age, common facial movements form even deeper ridges known as static wrinkles. These typically show up on the cheek area, around the mouth and on the neck. Unfortunately, with age, skin also tends to “thin out” and lose fat making it appear less “full.”

These changes can cause sagging and wrinkle “folds” that often appear between the nose and mouth, and under the eyes.

If all this sounds rather bleak — fear not. While there is a lot of hype and false claims associated with anti-aging skin care products and treatments, there are options — from minimal to more involved treatments — that can help us achieve a more youthful look. boulevardmagazines.com |

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Let’s take a look at the basics and sort myth from fact.

Moisturizers Facial moisturizers won’t reverse existing wrinkles or prevent new ones from forming. At best they will hydrate your skin, which helps “plump” the face, thereby reducing the “appearance” of fine lines. Dermatologists agree that most of the claims for expensive moisturizers do not hold up to rigorous science and they are no better at providing hydration than less expensive drug store brands.

However, when shopping for a good moisturizer there are some key ingredients that help to boost its “plumping ability.”

“Creams that contain hyaluronic acid — a sugar molecule that supports the skin due its ability to bind water — can improve hydration,” cites Dr. Lupin.

In addition, ceramides, which are waxy lipids in the top layer of the skin that act as a protective barrier and help the skin retain water, are another great moisturizer add-in. As we age, our bodies produce less ceramides, compromising the skin barrier and leaving our faces vulnerable to harmful environmental components and inflammation.

One family of ingredients you can eschew when choosing a cream is peptides. Although they’ve garnered a lot of press as anti-aging superstars, peptides — which are the naturally occurring building blocks of protein in skin — have not lived up to the claims and there is no significant supporting scientific data to suggest they truly work.

Retinoids Retinoids (the umbrella term for retinol products) remain the gold-standard for topical anti-aging treatments for good reason — they work. Numerous studies have shown they can help stimulate collagen, improve pigmentation, thicken thinning skin and improve the skin’s texture.

And according to Lupin, their reputation for being “harsh” is undeserved. Even those with sensitive skin can use the new low percentage retinols — and yes, they’re just as effective as higher percentage formulations.

“All you need is a 0.3 per cent retinol to see good results, more is not better,” says Lupin.

Elective cosmetic treatments Hollywood A-listers rely on treatments like Botox, dermal fillers and lasers to keep their faces line-free and camera ready because these procedures do work — although their effectiveness comes with a significant investment. In addition, there are risks associated with these various treatments ranging from minor bruising and irritation to infections. What’s more, a less than pleasing look can result if done by the wrong hands. To guarantee good results, it’s critical to seek out the care of a board-certified cosmetic dermatologist.

It’s also critical to point out that a positive attitude is also crucial for putting your best face forward —,after all, nothing creates a youthful glow like being happy and self-confident!

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OMETIMES the decisions we make on a daily basis are determined by our surroundings. Weather affects our mood, people influence our perspective and lifestyle dictates our health and wellbeing.

As much as we may be subject to the whims of our surroundings, the inspiring homesteading journey of singer-songwriter Genevieve Charbonneau is a reminder that, in the end, it’s us who ultimately hold the power to shape the people and places that surround us.

When she isn’t on tour, chauffeuring three kids to and from school or working part-time at a local winery, Genevieve is at home, writing the next chapter of her life at the Twisted Vine Homestead in the Cowichan Valley.

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Time and space that had been devoted to imagining, planning and building her home suddenly became available for other creative pursuits. That’s when, in 2014, she began to really channel into the writing process.

“We’ve built this kind of authentic, organic, unintentional community,” she says during an interview at Duncan’s lively and eclectic Coffee on the Moon.

The journey began nearly 15 years ago when Genevieve and her partner, pregnant with their first child, returned to Victoria after a nine-month van trip to Mexico had morphed into two years aboard a yacht that took them around the world. The couple knew they weren’t interested in city life but weren’t quite ready to take the plunge and go completely off-grid in the British Columbia wilderness. A short journey over the Malahat to the Cowichan Valley, it turned out, offered the perfect compromise.

Whether it was the trails of Victoria’s Beacon Hill Park, the crashing waves along Dallas Road or summers spent camping with her mom and siblings up island, Genevieve has long had an appreciation for wild spaces.

Genevieve and her partner teamed up with her sister-in-law and spouse to buy a 10-acre piece of forestland near the Kinsol River. A blog post from the homestead’s early days recounts a three-month battle to clear broom amid towering cedar and fir trees.

“When we weren’t out getting soggy with loppers in hand, we were scheming in the relative dryness of our trailers,” she writes. “As the winter gave way to spring, our first buildings began to crop up: a rustic outdoor kitchen and a woodshed.”

Genevieve’s first-born has just turned 14, and she also has an 11- and nineyear-old. The homestead is ripe with fruits and vegetables and building is pretty much done, although perpetually unfinished.

“We were all involved in the building process and that was super empowering in a way that was unexpected to me,” she says. “I always knew that I could do something like that, but to actually have done it was a really great feeling. I felt really fuelled.”

When construction of the main house was complete, a giant creative space 28

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in Genevieve’s mind opened up. Time and space that had been devoted to imagining, planning and building her home suddenly became available for other creative pursuits. That’s when, in 2014, she began to really channel into the writing process.

“We didn’t have TV or high-speed internet so we never entertained ourselves that way. Every night we’d have a campfire or, if it was cold outside, hang out inside around the fire, and we jammed a lot,” she says. “I was just sort of inspired by our life. By the community, by the friends that we had, the people who were growing food, and everyone searching for deeper meaning and trying to find connection.”

Her latest album produced from her journey at the homestead is Heart is a Tower, Genevieve’s second full-length solo album. The folk roots sound is ripe with notes bred through time spent enjoying the natural world and reflections on a life without regret.

The album began as a collection of B-sides that Genevieve played for fellow songwriter Jack Connolly. Jakc suggested re-recording the vocals in a state-of-the-art studio at nearby Shawnigan Lake School. Once that was done, they redid the guitar tracks and a new album emerged with assistance from Steve Smith, a Seattle-based, Grammy Award-winning sound engineer, who works part-time with students at Shawnigan Lake School.

“We ended up redoing the whole thing,” she says.

The result is an album rooted in folk and old-time country with bluegrass rhythms, Americana and a tinge of pop. Songs

turn effortlessly from insightful love ballads to rollicking political hootenannies. As a trained actress, dancer and long-time member of the multi-award-winning Balkan Babes, Genevieve is an accomplished singer with strong stage presence.

“My songs are pretty lyric driven, and I’m really drawn to folk music because it’s really accessible and creates a platform for the lyrics to be heard. Other genres are more about the music itself,” she says. “I love the music, and I want the music to fit my lyrics and convey a message, but I’m definitely message-driven, hopefully without being preachy.”

First and foremost, however, is the sense of satisfaction and gratefulness she receives from listeners who’ve connected with her music. Receiving news from people inspired by her journey and empowered to embrace the unknown is what makes it all worthwhile, and offers welcome reassurance that she’s made the right choices along the way.

“I think the idea for any songwriter is to have someone recognize something from what you’re saying and have that resonate with them, move them emotionally or open their mind just a little bit to another possibility, or even just to make someone a little bit happier.”

Genevieve Charbonneau’s Heart is a Tower is available now. Visit her website, genevievecharbonneau.wordpress. com, for more information about the album, tour dates and some valuable homesteading tips.

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Spectacular custom home is a dream come true for homeowners

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“I love my home. It’s like living in a resort and some days I can’t believe how I got this lucky. I love having freshly brewed coffee steps away from my bed. I can wake up, grab my coffee and then climb back into bed and watch the sun rise over Juan de Fuca.”

Quick Facts: # bedrooms: 2 # bathrooms: 2 en suite, 2 powder 1 office 2-car garage (oversize) media room # decks – 2 – one off master Sq. Ft. House: 2,900 Sq. Ft. Deck: 480 Time for build: 14 months Heated floors in the house and garage

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HEN Jennifer Porayko was a child, she lived with her family on the water, not far from Phyllis Park. She and her husband, Lorne, built a home in the area with Peter Robillard as their construction foreman. Then they decided to downsize and build a home in which they could grow old.

Finding real estate in the same area, they got to work designing the renovations for their new “forever” home. But a few months into the process, their realtor, Sylvia Therrien, called to say an oceanfront lot had just come on the market, a mere 100 metres from where they were currently renovating. The chance to live right beside the ocean, just as she had as a child, was too good an opportunity to pass up.

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“I wanted minimalistic and I love white and walnut.�

The couple put in a bid and waited. Their realtor suggested they write a letter, explaining what it would mean to the Poraykos to have their bid accepted.

“So, I wrote a letter to the owners,” says Jennifer, a smile spreading across her face. “I told them about my childhood memories of watching storms, finding starfish and growing up by the ocean. They liked why we wanted to live here and we got it!”

The couple contacted Tod Martin of Knot in a Box Design Inc., and they worked together to create a home for the shape and slope of the lot. Then it was time for the return of Peter Robillard Construction to make their dream home come true.

Fourteen months later, Jennifer and Lorne moved in.

“We designed it so we could have lots of light and live on the upper floor,” Jennifer says, adding, “There’s even a contingency plan to have an elevator put in should we need it.’

The driveway, with its 14-per-cent grade and 150-foot length, leads to ramps coming into the house.

“That was intentional,” Jennifer smiles, “just in case my husband and I want to have scooter races down the driveway and into the house.”

The house is also “dog and husband proof,” she says. “All the floors are porcelain tile except the guest bedroom and media room which have carpet. Similar tile is on the outside decks.”

Once the plans were approved, Peter went to work with his crew on construction. One of the main features of the house are the tall windows that run along its oceanside. Two sets of three windows, one in the living area and one in the bedroom, also have an 11-degree lean, to give the feeling of being on a cruise ship.

“We settled on 11 degrees as it was the angle that satisfied the engineer and [fit with] how he was creating the concrete columns for the home,” said Pete.

Built mostly on rock, the house needed to meet today’s stringent seismic standards.

“The open beams of the home aren’t just for show,” Peter notes. “They are structurally there because they span the entire home and support the roof. There are four fir glulam beams that run from the front to the back of the home and one at the front door.”

He adds: “The engineers didn’t mess around when they worked on this home: there are literally tonnes of steel beams and rebar.”

Whether entering the home on a scooter or foot, spectacular views await as you pass through a 150-pound, solid fir, oversize pivot door, created by Aaron Stevenot of Karmanah Wood Design in Victoria.

Tear your eyes away from the view and the functionality of the home reveals itself. To the left of the front door sits the guest room with its own en suite. To the right is an open office with a double desk. Beyond that is the main deck, with a natural gas barbecue, firepit and two-sided fireplace. There’s a large open air skylight and a privacy wall made of aluminum that allows for airflow while still creating privacy.

Back inside, the great room awaits. The living area is approximately 1,000 square feet with a fireplace that has a Venetian plaster front. Couches are strategically placed to take in the ocean view and all the creatures that go about their lives mere metres away.

“It was my dog who first spotted the whales. There was a small group of them right over there.” Jennifer says, pointing

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to a cove. “And there’s eagles and seals and sea lions and otters out here too.

We also get to see all the water traffic: sailboats, tug boats, pleasure boats and, of course, whale-watching boats. It’s an ever- changing scenery and we love it.”

The kitchen was made for entertaining and the large island has a waterfall edge. There’s a double sink, a double dishwasher and a microwave built into the island, plus lots of storage. The slight off-white colour of the cabinets blend in well, making the amount of storage surprising. Jennifer loves the cabinets.

“Eric Gummer of Thomas Philips Woodworking came in and custommade all our touch cabinets,” she says.

“The cabinets in the kitchen, all the bathrooms, the laundry room and the walk-in closet are all made by him.”

Back in the kitchen, there’s a beverage bar complete with wine fridge, coffee bar and lots of shelving for mugs and glasses. However, Jennifer also had a small coffee area built into their walkin closet.

“I love my home,” she says. “It’s like living in a resort and some days I can’t believe how I got this lucky. I love

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having freshly brewed coffee steps away from my bed. I can wake up, grab my coffee and then climb back into bed and watch the sunrise over Juan de Fuca.”

The en suite also has great ocean views and Jennifer points out the large steam shower, saying “My husband and I both do kickboxing, so the shower is very important. It’s a steam shower on steroids — we needed a 100 amp steam generator to power it. Sometimes you can’t tell if someone is in there because it’s so steamy!”

For days when relaxation is on the menu, there’s also a Duravit soaker tub.

The casual, yet elegant and homey, stylish feel of this house

was accomplished with the help of Sandy Nygaard of Nygaard Interior Design.

“I wanted minimalistic and I love white and walnut,” Jennifer says. “Sandy knows me and was a great help in designing the interior of the home. We have three white barn doors in the house and some great walnut accents in the kitchen and our master bedroom.”

When the couple needs to unwind, they head down to the media room in the basement.

“We used soundproof insulation here,” Peter explains. “This room, and in fact the entire basement floor of the house, was made with a Styrofoam block filled with concrete. We used

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that because the insulation is built right into it. The wall mediates the heat and there’s less formwork on site so it’s more environmentally friendly.”

Building a dream home can be a challenge, and sometimes, upon completion, homeowners have regrets.

But not Jennifer and Lorne.

“Now that it’s done there isn’t one thing I would change,” Jennifer says. “Working with Pete has been great.

He was the foreman on our last build and when he started his own company, we contacted him and asked him to work with us again. He said ‘yes,’ and this is the result.”

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Ted Hancock and Shawn Richardson combine skills to expand Incredible brand 618 Broughton St. I 778 406 1600 I bagheeravictoria.ca

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HEN Ted Hancock and Shawn Richardson decided to team up to launch the Incredible Home brand, they never thought their relationship would be a topic for discussion.

“People assume we’re a couple but I’ve actually said to Ted we should get buttons that say, ‘I’m not with him’ and ‘I’m not with her,’” Shawn jokes.

The pair, who have more than 70 years of industry experience between them, joined forces last July to grow Ted’s successful company, Incredible Closets, into space solutions for every part of the home — kitchens, entryways, living rooms, garage organizers and even wine rooms and custom-made doors.

“We’d been looking to expand for several years because our clients have been asking us if we can do kitchens or vanities — since it’s similar to what we do,” Ted explains. “I wasn’t sure exactly how we were going to do it but as Shawn and I started to talk, I realized collaborating would be the ideal situation.”

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Shawn moved to Victoria from Calgary three years ago and worked with a prominent custom homebuilder. Her expertise is in design, space planning and custom millwork.

“I was a partner in a custom home and renovation business, working in that beautiful, high-end, no-holds-barred Calgary market where I got to do some pretty amazing work with clients, but really learned custom millwork over a 10-year period,” Shawn says. “We had a master cabinetmaker who taught me everything I know.”

The dynamic duo met in 2017 at an industry event, and realized they both had a passion for offering top-notch customer service and had strengths that complemented each other. Ted’s skills are in building things — he grew up on a farm and started driving tractors at the age of 10, and building dog houses and other structures at 14.

“When you grow up as a farmer you learn to do pretty much anything, and from there, I combined farming with construction.

So I have close to 60 years’ experience building things and almost 40 years’ industry experience,” Ted says.

Ted launched Incredible Closets in Calgary in 1982 — the first of its kinds in Western Canada. He moved the business to Victoria 11 years later, for lifestyle reasons and the opportunity to sail.

“That’s very hard to do on the prairies,” quips Ted. “The business just grew from there, mostly from repeats and referrals, which is about 50 to 60 per cent of our business.”

For Shawn — who counts a stint with the TV show Property

Brothers as a career highlight — design is in her DNA. “I’ve been decorating and designing my whole life,” she says.

“As a teenager, I was the weird kid who had my pillows arranged just perfectly on the bed. It’s something that’s just in you.”

Together, they re-branded Incredible Closets to Incredible Home earlier this year and moved into a spectacular, new, purpose-built showroom in February.

“When this space became available, it was a no-brainer,” Ted says. “The space is perfect and it’s a pebble’s throw away from our previous showroom and offices.”

The pair admits there have been challenges in growing the business, but they say long-term employees have helped to make the transition easier.

“There are always challenges, but like anything, it’s how you approach the challenge,” Ted says. “Is it something you can learn from? And if it’s an obstacle you have to overcome, how do you get through it? Instead of saying we can’t do it, we say ‘how can we do it?’ We’ll figure out a way.”

Their mantra is “listen carefully and answer creatively’” and they say it’s served them well. Shawn also tells staff to think of the money clients are spending as their own money, and to act accordingly.

“The biggest mistakes I’ve made in life are whenever I haven’t trusted my instincts,” she says. “You have to listen to your inner voice and you have to be bold and say, ‘if this was my money on the line, what would I do? What would I choose?’ I always think like that.”

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For Ted, his biggest mistake was not being enough of a risk-taker when he was younger.

“Now, as I get older, I’m more of a risk-taker and it seems to work,” says the father of three and grandfather of three.

“You have to learn from your mistakes or you’ll never get them out of your head.”

“I always say to myself, ‘no guts, no glory,’” adds Shawn, who has an adult daughter. “Don’t compromise, do what you think is right, take the high road and it will serve you well.

If you’re passionate about something, just continue to push forward.”

And that’s exactly what Shawn and Ted are doing — despite being at an age when many of their peers are retiring.

“This is my retirement plan,” jokes Ted. “I love what I do and when I thought about what I wanted to do when I retire, it was this. I still work a lot more than I probably should at this age, but it keeps my brain going and it keeps my body going.”

“Ted is really an inspiration for me because a lot of my friends are retired or starting to retire and I’m venturing into this new business and I’m in it for the long haul,” Shawn adds.

“It does keep you young and I’m excited about what we’re going to do next.”

“There are always challenges, but like anything, it’s how you approach the challenge.

Is it something you can learn from? And if it’s an obstacle you have to overcome, how do you get through it? Instead of saying we can’t do it, we say ‘how can we do it?’”

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Parksville Cobble Hill Duncan Malahat Victoria Nanaimo Qualicum Beach Salt Spring

250-248-7336 250-743-9989 250-748-1032 250-743-4250 250-479-7151 250-758-2401 250-752-3955 250-537-5564

Slegg Building Materials www.centrallandscapesupplies.com www.slegg.com www.islandstone.ca www.lumberworld.net www.sharecost.ca www.windsorssi.com

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Comox Cumberland Nanaimo Saanichton Salt Spring Is. Sidney Tofino Victoria Langford

250-339-2207 250-336-8710 250-758-8329 250-652-1130 250-537-4978 250-656-1125 250-725-2538 250-388-5443 250-478-5509

www.slegg.com www.slegg.com www.slegg.com www.slegg.com www.slegg.com www.slegg.com www.slegg.com www.slegg.com www.slegg.com

FASHION

Untamed Spirit STYLING BY LIA CROWE P H OTO S BY DA R R E N H U L L

Perched on the edge of the wild west coast of Vancouver Island, the beautiful Wickaninnish Inn and Ancient Cedars Spa hosts Boulevard as we showcase resort fashion that is as feminine as it is carefree. Get away this summer to the endless beaches of Tofino and the Pacific Rim National Park Reserve. Take in the untamed beauty of the surf, sand, forest and rocks in luxurious style, and connect with nature in deluxe comfort at the Wickaninnish Inn.

Dress by des petits hauts ($295) and scarf by Luisa Cerano ($375) from Bagheera Boutique; earrings ($29) from House of Leaves.

Yellow cotton dress with shoulder cut-outs

by Laurèl from Hughes Clothing; platinum dress sandal by P.Monjo ($329) from Footloose Shoes; earrings ($16.95) from House of Leaves; bag is stylist’s own.

Mesh cover-up

by Marc Cain ($250) from W&J Wilson; ring ($140) and woven slide sandal by Ateliers ($158) from Footloose Shoes; earrings ($21.95) from House of Leaves; bathing suit is model’s own.

Lemon print dress by Leisure ($275) from leisurethebrand.com; woven bag by des petits hauts ($80) from Bagheera Boutique.

EF Plisse dress ($795) and printed shawl ($375), both

by Black Goat Cashmere; ring ($140) from Footloose Shoes; earrings ($23) from House of Leaves.

Creative direction: Lia Crowe Makeup: Jen Clark Model: Kim Noseworthy, represented by Mode Models Production and styling assistant: Izabel Kazenbroot-Guppy Photographed on location at The Wickaninnish Inn, Tofino BC. A huge thank you to The Wickaninnish Inn for graciously hosting our team and to Shelter Restaurant and Sobo Restaurant for nourishing the crew with their delicious west coast cuisine.

Today’s contemporary kitchen trends reveal simple, clean lines and open bright spaces, with quartz countertops replacing the once-popular granite.

What’s

Cooking in the Kitchen?

recessed hood vent

bold accent colours

Trends to keep your culinary space bright, contemporary and functional

BY LAUREN KRAMER | P H OTO S BY L I A C R OW E

walk-in pantry

CERAMIC TILE & NATURAL STONE CERAMIC TILE & NATURAL STONE

Dream Design Decora

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FINLAYSON

decoratile.com | 250.475.2033

we are here

3205 QUADRA

TOLME

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F your kitchen is starting to look dated and uninspiring, it may be time for a refresh.

Today’s contemporary kitchen trends reveal simple, clean lines and open bright spaces, with quartz countertops replacing the oncepopular granite. Well-thought-out storage solutions for shelf-stable food are attracting attention, and designers are adding stylistic features through their choice of hardware, lighting and backsplashes.

decoratile.com | 250.475.2033 RETAIL SALES & INSTALLATION SHOWROOM: 3205 QUADRA VICTORIA, BC

BLANSHARD

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Light or Dark White kitchens remain the most popular choices for homeowners, says Lorin Turner, principal interior designer with Zebra Group in Victoria.

“Nothing supersedes a white painted kitchen and I don’t see that going away anytime soon. But we have moved into adding more colour into cabinetry and we see more people taking that risk.”

In one recent kitchen renovation, Lorin added vibrant blue cabinetry in the island to contrast with the white tones around it and paired the white cabinetry with a blonde wood to add warmth.

In dramatic contrast with using the clean whites, there’s been a sharp uptick in the demand for kitchens featuring sophisticated, dark colours — specifically black or navy. This is a more adventurous and less common choice, and one with striking, bold masculinity in its appearance.

Pantry Pride Functionality is key when it comes to pantry spaces and designers are selecting a combination of pull-out drawers, boulevardmagazines.com |

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COME LISTEN There has never been a better time to be a music lover.

concealed appliance storage

Available exclusively at Sound Hounds

Introducing the “FORMATION SUITE” by Bowers & Wilkins The new standard in high resolution wireless audio.

Sound Hounds

1608 Fort Street 250.595.4434 soundhounds.com Locally owned by music lovers since 1973

AUDIO NOTE | BOWERS & WILKINS | HARBETH MCINTOSH | ROTEL | SIM AUDIO | VPI

baskets and nifty door shelving for spices, grains and other dry foods.

When considering reinventing kitchen storage, it’s crucial to plan for easy access to the things you use day to day, as opposed to the items you use rarely, on special occasions, Lorin cautions.

“Utilize as much of the floor-to-ceiling space as possible so the items that have rare usage can go on the top shelves and you have quick, easy access to items you use frequently.”

Old Vs New

614 Johnson St. Victoria | 250.381.6260 www.aureagems.com

54

boulevardmagazines.com |

J U N E /J U LY 2 0 1 9

As is often the case with fashion trends, eventually the “old” look becomes new again. Janice Jefferson, an interior designer with Modhaus in Victoria, is cautioning clients not to throw out their glass blocks when they do renovations.

“Screening is an ideal way of creating separation in a space and glass blocks accomplish this while still allowing light through and adding smooth, rounded corners,” she says.

Janice has noted the comeback of vintage-inspired metal light fixtures, cane seating and grid-laid tile backsplashes reminiscent of the 1980s.

In one recent kitchen renovation, she selected white cabinets with white Carrera quartz countertops, a four-by-four, soft mintcoloured tile for the backsplash and geometric, mint green and cobalt blue Moroccan-style tiles on the floor. The walnut-topped island counter and brass cabinet hardware added warmth to the space and her client is thrilled with the kitchen’s light, fresh feeling.

“Brass and black are the hardware of choice,” says Janice, adding that nickel is on its way out of fashion.

When selecting hardware, designers are opting for large, geometric-shaped drawer pulls. But they’re also showing a preference for touch-latch drawers with no hardware that accentuate the clean, interrupted beauty of the cabinet face.

Lorin chose this look in an open-concept, modern, glass-andsteel home she recently renovated.

“We integrated everything to make it seamless,” she explained. “Everything is concealed, white, clean and crisp, with minimum handles on cabinets to emphasize the view beyond.”

In-counter plugs with concealed charging stations and a recessed hood vent over the island range further decrease the clutter and increase the unobstructed views.

637 Fort Street 250.383.4040 footlooseshoes.com

hion F&aCsomfort apron sink

Apparel from Designers in the Pacific Northwest

Wrinkle Free, Travel Friendly Clothing

en for wom ls ir g d an

250-384-8712 | 651 Johnson Street linglingboutique.com boulevardmagazines.com |

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55

Stone Secrets

open shelving

Quartz stone has been the choice of 90 per cent of homeowners renovating their kitchens for the past few years; it’s a stone favoured for its uniform look and availability in many different colours and styles. But natural stone like granite remains the stone of choice for a small minority of homeowners, says Lorin.

“There’s something to be said for the beauty of natural stone, but it needs to be paired with a client that won’t mind the additional upkeep that preserving this stone requires. When you want something a little more individual, that’s where the natural stone really shines.”

In a recent Victoria renovation of a Danishmodern style home, Lorin focussed on a large, 12-foot island in the kitchen’s centre, using a white quartz stone and adding waterfall edges.

“We combined Shaker white oak cabinets with a concrete apron sink that adds texture, and used open shelves in a white oak that matches the island,” she says.

Backsplash Beauty Who says backsplashes need to be tiled?

There’s a growing demand for singleslab backsplashes that add continuity to countertops in a kitchen. They are aesthetically elegant and attractive and also have practical

Where service and quality exceed expectation.

102-6660 Butler Crescent, Saanichton BC • 778.351.3390 thomasphilipswoodworking.com

56

boulevardmagazines.com |

J U N E /J U LY 2 0 1 9

metal light fixtures

quartz countertop

Builders of Fine Custom Homes

250.217.3080 | patriothomes@shaw.ca www.patriothomes.ca boulevardmagazines.com  |

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benefits when it comes to cleaning — no sticky grout lines.

Lorin says that when homeowners do select tile backsplashes, it’s a great place to accentuate texture or detail in the space, whether the style is “nostalgic farmhouse” or “beachy Nantucket.”

“We add to those details in fixtures like hardware or lighting, using brushed golds or warm pewters to give more depth,” she reflects. “Clients are moving away from high gloss and super-sleek looks into fixtures and hardware that are less polished and more natural.”

simple, clean lines

Supplier List: Kitchen pictured on page 52-53 — builder, Cosgrave Construction, Paul Cosgrave; cabinetry, Pronautic; counters, Colonial Countertops; engineered flooring, The Finishing Store; lighting/electrical, fixtures via Mclaren Lighting, installation by Gorge Electric; house design, KB Design, Keith Baker; interior design, Zebra Group, Lorin Turner.

Kitchen pictured on page 54-58 — builder, Mike Knight, M Knight Construction Ltd.; cabinetry, Southshore Cabinetry; counters, Colonial Countertops; tile/flooring, Island Floors; lighting/electrical, BellTech Electric; house design, Zebra Group, Rus Collins; interior design, Zebra Group, Lorin Turner.

LOCALLY HANDCRAFTED DESIGNER KITCHENS

58

boulevardmagazines.com |

J U N E /J U LY 2 0 1 9

PURE INSPIRATION

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Whether you are looking to select a faucet or are undergoing a large project, we look forward to helping you with your selections.

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OF

IN G years C

VIBE

E

CELEB

R AT

E XCELLEN

VIBE AWARDS HIGHLIGHT THE BEST IN VANCOUVER ISLAND HOMEBUILDING

f

By Kerriann Coady Executive Officer, Canadian Home Builders’ Association of Vancouver Island

R

anging in style from West Coast contemporary to European elegance, the VIBE Awards — presented by FortisBC and Slegg Building Materials — showcases innovation and the preservation of character.

The Canadian Home Builders’ Association Vancouver Island (CHBA VI) announced winners for the 2019 Vancouver Island Building Excellence (VIBE) Awards on April 27th. The evening also marked the fifth year of honouring the best in new home construction, renovation and design with VIBE Awards.

“In these five years we have seen remarkable projects and innovative achievements, such as the firstever home in Canada labelled ‘Net Zero,’” said Jason Schmidt, VIBE awards chair and CHBA VI past president. “It is encouraging to see that level of industry leadership here, and it is a testament to the calibre of technical skill and craftsmanship of Vancouver Island homebuilders.”

Winners were announced at the Vancouver Island Conference Centre by host Todd Talbot of HGTV’s

Love it or List It. The red carpeted event brought out the best in the industry and highlighted projects from across Vancouver Island.

Winners in the renovation categories demonstrated their innate ability to bring in modern design elements and capture the personalities of their clients into their homes.

LIDA Homes Inc. is among those leading the way in new home construction and renovation being named 2019 Builder of the Year and Renovator of the Year.

The homebuilding industry isn’t just bricks and mortar but also about creating communities. The winners and finalists of the VIBE awards are industry leaders who are creating a diverse supply of homes to ensure the market has choice and comfort, while bringing homeowners’ personal styles to life.

The VIBE Awards is hosted by the Canadian Home Builders’ Association of Vancouver Island, representing 150 companies across Vancouver Island as the leading voice in residential construction.

boulevardmagazines.com |

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Builder of the Year

LIDA HOMES

Georgie Winner: Best Residential Renovation $500,000 - $799,999 (Twice as Nice) Georgie Finalist: Best Multi-Family Townhouse Development (infill, 6 units and under) (Esquimalt Character) LIDA Homes, well known for building energyefficient homes, created a unique design for this 1910-built, non-conforming duplex. One side was created in a traditional style while the other was contemporary. The designs are as functional as they are beautiful with optimized storage, nine-foot ceilings, designer kitchens with custom millwork and a laundry upstairs.

The main floor of the plans included: kitchen, great room, powder room, home office. Master suite, guest bedroom with private bath and laundry room in upstairs. Big on value, these small-footprint designs resulted in two elegant, sophisticated and very different homes that blend nicely into the neighbourhood.

778-440-5432 // lidahomes.ca

Winner: Builder of the Year // Renovator of the Year // Best Single Family Kitchen Renovation under $75,000 (Ocean Retreat) // Best Single Family Bathroom Renovation over $30,000 (Ocean Retreat) Finalist: Best Single Family Home between 3,000 and 4,500 sq. ft. (Sidney Spirit) // Best Residential Renovation $300,000 and over (Ocean Retreat) // Best Single Family Kitchen Renovation under $75,000 (Gourmet Kitchen) // Best Single Family Bathroom New under $30,000 (Sidney Spirit) LIDA Homes has been around for over 21 years, and over those years it has built and renovated over 125 homes. LIDA Home’s dedication to meeting and exceeding client expectations and needs has garnered the company the Builder of the Year and Renovator of the Year award from VIBE. Their slogan of “Yours in the Pursuit of Complete Customer Satisfaction” is reflected in their 4.9 / 5 review score on ThreeBestRated.

778-440-5432 // lidahomes.ca

LIDA HOMES

Renovator of the Year

Best Residential Renovation

MAC RENOVATIONS

Winner: Best Residential Renovation $200,000- $300,000 (Cordova Bay Elegance) // Best Single Family Kitchen Renovation over $75,000 (Kitchen Elegance) Nominations: Best Residential Renovation $200,000- $300,000 (Cordova Bay Elegance) // Best Single Family Kitchen Renovation over $75,000 (Kitchen Elegance) // Best Single Family Kitchen Renovation under $75,000 (Condo Conversation) // Best Single Family Kitchen Renovation under $75,000 (Refined Glamour) // Best Single Family Bathroom Renovation over $30,000 (Euro Modern) // Best Single Family Bathroom Renovation over $30,000 (Southwood Bathroom) // Best Single Family Home under 3,000 sq. ft. (Modern Farmhouse) // Renovator of the Year: Mac Renovations LTD. Mac Renovations transformed this home from a dated townhouse with minimal storage to an elegant open space. Appropriate colours, textures, and materials were used to complement the ocean views.

The deadline on this project was important as the client had moved here from overseas. Build was completed on time and the result was a family friendly, move-in ready home. The upholstered bench and custom cushions make meals at the new eating nook fun and comfortable.

The porcelain island countertop is duplicated on the wall backsplash, complementing the quartz perimeter countertops, while the two-tone cabinets provide delicious contrast for the light natural hardwood floors that extend throughout the townhome. Custom cabinetry throughout adds a wow factor and creates great storage space.

250-384-6091 // macreno.com

Photo Credit: Jacob McNeil // PlatinumHD

Winner: Best Townhouse Development (SeaScape) // Best Single Family Bathroom New - Under $30,000 (SeaScape Penthouse) // Best Innovative Feature New or Renovation (SeaScape) // Best Interior Design Custom Residence - New or Renovation (SeaScape Penthouse) // GRAND VIBE AWARD - Project of the Year (SeaScape) Nominated for: Best Single Family Kitchen New over $50,000 (SeaScape Penthouse) // Best Outdoor Living Living Space - New Or Renovation (SeaScape Penthouse) SeaScape — a unique, stacked Tri-Plex Townhouse development — is the creative culmination of the talents of Martine Kiliwnik and Keith Andrews of NuView Homes. A design/build project executed entirely in-house, each unit is meticulously planned and beautifully finished, with the penthouse as its crown jewel. Designed with a West Coast Contemporary exterior, the penthouse’s interior design takes cues from the juxtaposing exterior vernacular. The interior is a synergistic balance of warm and cool, contemporary lines and traditional materials, and luxurious details and functional planning.

250-891-3848 // nuviewhomes.com Photo Credit: Jacob McNeil // PlatinumHD

NU-VIEW HOMES

Project of the Year

TERRY JOHAL D E V E L O P M E N T S

QUALITY CUSTOM HOME BUILDER AND RENOVATOR TERRYJOHALDEVELOPMENTS.COM

250.418.1660

VICTORIA’S FINEST REAL ESTATE

L U X U R Y AT YO U R D O O R S T E P

239 King George Terrace Oak Bay $4,960,000 South facing luxury ocean front home in Oak Bay. Private lot on King George Terrace with water access, designed to a meticulous standard.

Modern design that capitalizes on the expansive ocean & mountain views. Grand entrance, showpiece kitchen and pantry with adjacent dining area, large open living room, den, mudroom & powder room. Upper level with feature an opulent master retreat with walk-in closet & spa-inspired ensuite, 2 additional bedrooms, each with ensuite bathrooms, and a laundry room.

9636 Ardmore North Saanich $3,899,000 Commissioned build by M Knight Construction that blurs the border between nature & architecture. This superior residence utilizes the seaside setting by ensuring the focus of all principle rooms is the stunning ocean vistas. Contemporary interior showcases luxe finishings throughout. Gourmet kitchen with premium appliances, granite counters & central island. Dining rm is a refined setting for hosting, opening to the inviting living rm. Relaxed family rm enhanced with chic FP. Master retreat with walk-in & lavish 5pc ensuite. Above, 4 spacious bedrooms, 3 bathrooms.

735 Humboldt Street, Victoria BC, Canada V8W 1B1

The local real estate agent with the international network: vi.evcanada.com Scott Piercy, Private Office Advisor Personal Real Estate Corporation 250-686-7789 scott.piercy@evcanada.com www.luxurybchomes.com victoria.evcanada.com

10675 Blue Heron

1437 Maple Bay Road

957 Monterey

Sidney 3,149,000

Duncan $2,100,000

Oak Bay $1,350,000

Seaside Point property overlooking sheltered waters & marina views. Interior is bright & spacious with floor to ceiling windows framing the tranquil ocean views. Main floor living & desirable floor plan with a well equipped kitchen opening to the relaxed family rm, with efficient wood stove. Master suite appointed with walk-in & 4pc ensuite. Another bedroom, 4pc bath, laundry & an office / guest rm complete this home.

Maple Bay Manor one of the Valley’s most beautiful waterfront setting overlooking Mt. Prevost. The Manor has 15+ acres to explore with manicured gardens, water features, coastal rainforest & walking trails. Built in 1904 and recently renovated, it emanates traditional elegance with modern luxuries. Walls of glass frame picturesque vistas & contribute to the abundance of natural light. Showpiece kitchen with oversized appliances capable of catering lavish gatherings, with adjacent dining room.

The quintessential Oak Bay family home with a great location and an abundant amount of light.

Meticulously maintained home, designed by Pam Charlesworth and appearing for the first time on the market with original owners. Formal entry showcases generously sized living rm enhanced with elegant FP. Kitchen boasts plenty of cabinet & counter space with central island & adjacent eating area. Master retreat with 4pc ensuite on main level.

611-100 Saghallie

684 Whaletown Road

1683 Richardson Street

Songhees - Vic West $1,450,000

Cortes Island $3,950,000

Victoria - Fairfield $1,299,000

Luxury condo enjoys privileged ocean views captured by walls of floor to ceiling windows.

Culinary enthusiast will entertain with ease in contemporary chef’s kitchen which opens to grand dining rm & living rm with chic electric fireplace encased in masterful stonework & built ins. Master retreat offers walk-in closet, balcony access & 5pc ensuite. 2 additional bedrooms, insuite laundry & powder room complete this sophisticated residence. Wrap around balcony is perfectly situated for enjoying vibrant skies and the dynamic views of Victoria’s Inner Harbour.

Supremely unique waterfront property, on Cortes Island. Truly depicting West Coast living with a low bank waterfront that looks out to the sheltered marine ways & neighbouring islands. Main residence offers S facing ocean views framed by floor to ceiling windows & complimented with a modern northwestern design. Showpiece kitchen opens to dining & living rooms with access to spacious sun deck.

Upper is solely a lavish master retreat with his & hers ensuites & his & hers walk-in closets.

Classic mid-century Victoria home boasts prime Fairfield location, X-large lot & brand new suite. A stone’s throw from Gonzales beach/observatory & beautiful gardens at Government House. Easy access by car/bike/foot to downtown, Royal JubileeHospital, Oak Bay shopping, Fairfield & Cook Street village, the best schools, parks & shopping. Fully fenced front & back, south-facing lot just shy of 10,000 ft2.

2249 Oak Bay Avenue, Victoria BC, Canada V8R 1G4

The local real estate agent with the international network: vi.evcanada.com James LeBlanc, Private Office Advisor Personal Real Estate Corporation 250-812-7212 james.leblanc@evcanada.com www.luxurybchomes.com victoria.evcanada.com

exclusive luxury listings

1580 LANDS END ROAD | NORTH SAANICH 3 BEDS | 4 BATHS | 408381 | $5,750,000

574 ISLAND ROAD | OAK BAY 6 BEDS | 5 BATHS | 408265 | $3,750,000

96 6 M O N T E R E Y AV E NUE | O A K B AY 4 BE D S | 4 B AT H S | 4 0 7 7 91 | $ 2 ,0 5 0 , 0 0 0

8 6 0 V IC T O R I A AV E NUE | O A K B AY 4 BE D S | 5 B AT H S | 4 0 69 2 4 | $ 2 , 4 8 5 ,0 0 0

2 5 8 5 CR A NM OR E R O A D | O A K B AY 5 BE D S | 5 B AT H S | 410 4 69 | $ 2 , 0 0 0 , 0 0 0

2 8 0 3 A R BU T U S R O A D | T E N MIL E P O IN T 5 BE D S | 5 B AT H S | 4 0 59 5 2 | $ 3 , 0 0 0 , 0 0 0

2 7 3 7 T UD O R AV E NUE | T E N MIL E P O IN T 2 BE D S | 2 B AT H S | 410 59 5 | $1, 5 7 5 ,0 0 0

2 810 MUR R AY DR I V E | S A A NICH W E S T 5 BE D S | 5 B AT H S | 410196 | $1, 6 3 4 , 0 0 0

2 0 51 MIL L ICE N T AV E NUE | S H AW NIG A N L A K E 6 BE D S | 4 B AT H S | 4 0 9 017 | $ 2 , 8 9 9, 0 0 0

11118 T R IL L IUM P L A CE | NOR T H S A A NICH 5 BE D S | 3 B AT H S | 410 8 49 | $1,10 0 ,0 0 0

2 0 6 2 NE P T UNE R O A D | NOR T H S A A NICH 4 BE D S | 3 B AT H S | 4 0 8 5 81 | $1, 0 9 0 , 0 0 0

JASON BINAB *

JA SON.BINAB@THE AGENCYRE.COM 778.265.5552 *PERSONAL REAL ESTATE CORPORATION

SARAH BINAB

SAR AH.BINAB@THE AGENCYRE.COM 778.265.5552 THE AGENCYRE.COM/BC

1851 CRESCENT ROAD | VICTORIA | $5,888,780

4029 RAINBOW HILL LANE | SAANICH EAST | $1,500,000

3 B EDS | 5 BAT HS | 4,810 SQ. F T. | 407357

4 B EDS | 3 BAT HS | 3,4 41 SQ. F T. | 408542

622 INGLEWOOD TERRACE | OAK BAY | $3,500,000 3 B EDS | 4 BAT HS | 4,320 SQ. F T. | 410120

An international associate of Savills

600 LINKLEAS AVENUE | OAK BAY | $3,500,000 3 B EDS | 3 BAT HS | 3,753 SQ. F T. | 408133

THEAGENCYRE.COM/BC

An independently owned and operated licensee of UMRO Realty Corp.

THEAGENCYRE.COM

INCREDIBLE WESTCOAST 396 Ocean Spring Terrace, Becher Bay, BC

$6,250,000

Exceptional custom 7,770 sq. ft. steel & concrete masterpiece with ocean & mountain views & a car collector’s dream space. Just 40 minutes to downtown Victoria. No Speculation Tax.

FEEL THE LOVE

HAVEN OF TRANQUILITY 971 Aros Road, Cobble Hill

$2,360,000

Designer’s own 5,210 sq ft home, nestled on 7.41 sun-splashed acres. Separate 793 sq ft guest house & private lake for year-round enjoyment.

RESORT LIVING

1675 Brousson Drive, Victoria

$968,000

Sunny & bright, updated home on an ideal Gordon Head cul-de-sac with a gourmet kitchen. Beautiful landscaping. Near excellent schools & the University of Victoria.

319-1335 Bear Mountain Parkway, Langford $525,000 Gorgeous updated corner suite in Bear Mountain village. The preferred bedroom layout with practically 2 master suites & huge wrap-around deck.

“We believe every home is a mansion regardless of size, location or price”

MACLEOD GROUP Glynis MacLeod

Kirsten MacLeod

250.661.7232

250.686.3385

Personal Real Estate Corporation

Sales Associate

macleodgroup@sothebysrealty.ca M AC L EO D - G ROU P.COM

SOTHEBYSRE ALT Y.CA

Sotheby’s International Realty Canada, Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal. Not intended to solicit properties already under agreement.

W NE

00 0 , 0 ,98 3 $

E IC R P

2640 Queenswood Drive

Exclusive Waterfront Acreage -Private Beach

0 ,00 0 69 $1,

00 0 , 0 ,79 4 $

2615 Queenswood Drive

Seaside Living – adjacent to Anderson Hill Park

South Oak Bay’s Finest Waterfront Home

0 ,00 8 ,19 $2

00 0 , 99 $4

562 Beach Drive

639 Radcliffe Lane

Sunny & Private Custom Home – steps from the Beach

219-400 Sitkum Road

Chic and Unique Loft Living in the City

2801 Tudor Avenue

2 Acres with Ocean Views – 10 Mile Point

APPROACHING

$1,000,000,000

$850,000,000

+

I N T R U S T E D R E A L E S TAT E T R A N S A C T I O N S .

Representing Buyers & Sellers in Price i n t rusALL t e dMarkets r e a l eand s tat e t rRanges. a ns ac t ions.

Lisa Williams is Your Negotiating Advantage

Buying Buying or or Selling: Selling: Lisa Lisa Williams* Williams* is is Your Your Negotiating Negotiating Advantage Advantage ( 2 5 0 ) 51 4 -1 9 6 6 ( 2 5 0 ) 51 4 -1 9 6 6

LI SAWI LLIA M S .C A LI SAWI LLIA M S .C A

* Personal Real Estate Corporation * Personal Real Estate Corporation

1144 Fort Street, Victoria, BC

The Value of Experience

Sylvia Therrien

Personal Real Estate Corporation

4826 Spring Road | $3,590,000

1564 Monterey | $1,198,000

7178 Mark Lane | $2,995,000

617 Kent Road | $645,000

3225 Exeter | $1,850,000

5203-2829 Arbutus | $1,100,000

West Coast Custom Home with Panoramic Views

Waterfront Home on Willis Point

Mid-century modern on fantastic lot

Charming Character home steps from Oak Bay Ave.

Character Home in Central Location

Large, Updated suite at Wedgewood Estates

Sylvia@SylviaTherrien.ca • LuxuryWaterfront.ca • SylviaTherrien.ca 250.385.2033 • Cell: 250.888.6621 • Toll-free: 1.888.886.1286

Extraordinary Properties!

Unrivalled Experience and Expertise Luxury Waterfront Specialist

UPLANDS CHARACTER RESIDENCE Majestically situated on Upper Terrace in a most prime position on a .55 acre beautifully landscaped garden; this home is ideal for an active family.

Originally built in 1926 and reconstructed in 1987 with more recent upgrades included; it retains the charm and grandeur of the era. Offering over 7000 sq. ft. on four levels, with 4 impressive sized bedrooms and large upper studio. Water views are available from 2 floors. A grand viewing deck on the main floor is accessed from the living room & family room plus a sunroom for those sun and moon rise moments. Enjoy complete privacy in this parklike setting, only minutes to the Royal Victoria Yacht Club & Cadboro Bay Village.

Offered at $3,580,000 MLS#408757

SOUTH OAK BAY CHARACTER RESIDENCE This charming 1937-character residence is situated on Somas; an exclusive byway near the Oak Bay Marina and Glenlyon Norfolk’s Beach Dr campus.

The home was resituated to this location in 1988 and raised to create an 8’ basement; making this an ideal family home in a superb location! Offering 3 bedrooms up with in-law suite down, it is a rare find in the heart of South Oak Bay. Ocean and Mountain views are afforded from the main & upper level, with a spacious south facing 22’ deck as the ideal spot to appreciate the view. The master bedroom on the upper level has offer abundant closets and a picture-perfect view.

Offered at $1,899,000 MLS#410381

MACDONALD REALTY LTD. 755 Humboldt Street, Victoria, BC | T 250.388.5882 | TF 1.877.388.5882 leslee@lesleefarrell.com | www.lesleefarrell.com

Call Leslee Farrell at 250.388.5882 for assistance with your local and global real estate needs.

Krista Voitchovsky, Real Estate Advisor 250-888-3256 | krista@kristav.ca www.kristav.ca

Mark Gutknecht, Real Estate Advisor 250-880-1000 | mark.gutknecht@engelvoelkers.com www.kristavmarkg.ca

4060 Lockehaven Drive in Ten Mile Point

L

ocated on a quiet cul-de-sac in the sought after Ten Mile Point,this immaculate,OCEANFRONT home has a PRIVATE BOAT LAUNCH,ANCHORAGE,and WALK OUT BEACH ACCESS.Inside,enjoy breathtaking ocean views from nearly every room in this spacious,bright,vaulted ceiling home.Radiant in floor heating and a wood river rock fireplace will keep you warm & cozy. The bright kitchen is equipped with high end appliances,features a large dining area,and opens onto a large deck with an outdoor fireplace.The master bedroom is on the main floor and has a 5pc open concept bathroom, walk in closet and opens onto a deck with hot tub. Downstairs features a large rec room with built in entertainment unit,fireplace, and wet bar with wine fridge. House is wired for speakers throughout, built in central vacum, washer/dryers both up and down. Outside you will find a two car garage on the front of the house and a carport out back with a third garage door ideal for boat storage. Properties like this are rare within the city core and with walking distance to Cadboro Bay Village.

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$1,995,000 ~ 562 GEMINI DRIVE ~ ROCKY POINT, METCHOSIN

Stunning views of the Strait of Juan De Fuca & City Skyline. 2018 custom built 7Bd, 4Ba home with over 2 acres in the Westshore. Built to the highest standards with numerous custom features. Vaulted wood inlaid ceilings, stone wood burning fireplace, gourmet kitchen, superior appliances, gorgeous master suite & spacious viewing deck. Bonus features: 2 bd legal suite, 2 bd cottage suite above garages & private separate parking. RV parking for a full-size unit, 50 amp hookup and sanitation dump. This is a rare find, in a wonderful neighbourhood. MLS# 411156

*Personal Real Estate Corp.

250-217-1274 | greglong@shaw.ca

www.greglong.ca 80

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Strata, reSidential & CommerCial ServiCe thepropert ymanagers.ca | 250.478.9141

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3375 Ripon Rd, OB Uplands 5 Bed & 5.5 Bath | 7,435 Sq Ft | $5,800,000

3300 Uplands Rd, OB Uplands 6 Bed & 8 Bath | 8,451 Sq Ft | $5,280,000

3350 Upper Terrace Rd, OB Uplands 4 Bed & 4 Bath | 4,170 Sq Ft | $2,495,000

2828 Dufferin Ave, OB Estevan 4 Bed & 5 Bath, 3,703 Sq Ft | $2,100,000

2475 Cardigan Rd, OB Uplands 5 Bed & 4 Bath | 4,091 Sq Ft | $3,998,000

2810 Lansdowne Rd, OB Uplands 7 Bed & 7 Bath | 9,034 Sq Ft | $4,650,000

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4596 Formosa Place 4 Bed | 3 Bath $995,000 MLS 411007

Contact our award winning team of dedicated real estate professionals *Personal Real Estate Corporation

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Licenced Realtor, Pemberton Holmes Gautam Arora Personal Realestate Corporation

250.384.8124 | PembertonHolmes.com Established 1887

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Summer berry desserts are always a hit — a pleasure to make and a pleasure to eat

BY CHEF HEIDI FINK PHOTOS BY DON DENTON

I

T'S STRAWBERRY

season! No imported berry can compare to the sweetness, fragrance and flavour of our homegrown BC strawberries. At first pick in early June, I am content to eat my fill of strawberries, handful by delicious handful, no embellishment necessary. But as our long and lovely strawberry season carries on through the summer, I start to get creative.

Yes, I make jam, and yes, I freeze berries, but mainly I love to concoct dreamy strawberry desserts. Super fruity or rich and creamy, crumbly or soft, warm or frozen: if you can imagine a dessert, I have likely tried it with strawberries.

Delicious cooked or fresh, with a complex sweet-tart flavour and a beautiful colour, strawberries live up to the notion of the “ideal berry.” Summer berry desserts are always a hit: a pleasure to make and a pleasure to eat.

I’ve collected a few of my favourite recipes here: a zingy, lime-scented strawberry popsicle; a creamy cheesecake parfait with crispy almond crumbles and honeyed berries; a perfect Pavlova with Meyer lemon cream and fresh strawberries; and a favourite retro cake.

Enjoy strawberry season and may you be blessed with an overload of strawberries, warm from the sunny field.

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“I love to concoct dreamy strawberry desserts. Super fruity or rich and creamy, crumbly or soft, warm or frozen: if you can imagine a dessert, I have likely tried it with strawberries.”

Strawberry Cheesecake Parfait with Almond Shortbread Crumble.

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STRAWBERRY CHEESECAKE PARFAIT WITH ALMOND SHORTBREAD CRUMBLE

Serves 8 to 12.

One of my favourite desserts, this can be subject to endless variations. Change up the strawberries for a different fruit, use different nuts in the shortbread crumble and change the flavouring in the filling. All components (cheese, fruit, crumble) can be made ahead of time and kept separate until ready to assemble the parfaits.

Almond shortbread crumble 105 g (¾ cup) all purpose flour 35 g (¼ cup) whole wheat flour 76 g (1/3 cup) butter 76 g (1/3 cup) sugar 1 g (1/8 tsp) salt 110 g (1 cup) slivered almonds

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Cheese filling 454 g (2 blocks) block-style cream cheese 200 g (1 cup) sugar 10 ml (2 tsp) vanilla 300 ml (1-1/4 cup) whipping cream Fruit topping 4 cups fresh strawberries 150 g (¾ cup) sugar 15 to 30 ml (1 to 2 Tbsp) mild local honey Crumble: Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine all ingredients. Mix with your fingers until the mixture resembles fine crumbs, with bigger pieces of almond. Gently press the mixture onto the baking sheet into a very large, roughly shaped cookie, about ½ cm thick. Don’t try to make it perfectly shaped or hold together — it will be broken up into bits after it is cooked. The main thing it to get the thickness more or less even. Bake for 10-12 minutes, until light golden brown and fragrant. Cool on a rack. Once the “cookie” is cool, break it into pieces and buzz it through a food processor until it resembles coarse crumbs (alternatively, put the pieces in a large zipper lock bag and roll with a rolling pin).

Cheese filling: Cream together the cream cheese, sugar and vanilla until smooth. In a separate bowl, whip the whipping cream until peaks form. Gently fold the whipped cream into the cheese mixture, keeping it as light and airy as possible. Place in the fridge to set while you make the topping.

Fruit topping: Wash and prepare the berries. Set aside 2 cups of the strawberries for later. Slice the remaining 2 cups of strawberries and place in a medium pot. Add about ¼ cup of water. Bring to a boil, reduce heat and simmer for a few minutes, until berries start to break down and give off their juice. Use a fork or potato masher to lightly mash the berries, and simmer for a few minutes more. Add the sugar and honey and bring to a boil again. Reduce heat and simmer, stirring and mashing the fruit until the mixture looks darker and

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Jason Easton, MBA, CFP, CIM, FCSI Vice-President, Associate Portfolio Manager & Wealth Advisor 250-356-4914 | jason.easton@rbc.com www.jason-easton.ca

RBC Dominion Securities Inc.* and Royal Bank of Canada are separate corporate entities which are affiliated. *Member-Canadian Investor Protection Fund. RBC Dominion Securities Inc. is a member company of RBC Wealth Management, a business segment of Royal Bank of Canada. ® / ™ Trademark(s) of Royal Bank of Canada. Used under licence. ©2019 RBC Dominion Securities Inc. All rights reserved. 19_90851_V7J_002

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glossy, with the consistency of runny jam, about 5 to 10 minutes.

Pour into a bowl and let cool for 15 to 20 minutes, stirring occasionally. Meanwhile, slice the reserved fresh strawberries.

Mix these into the cooked and cooled strawberries. Refrigerate until ready to assemble.

Strawberry Poke Cake.

Assembly: In small glass jars, layer the components like so: one spoonful of crumble in the bottom of the jar, followed by a dollop of the cream cheese mixture, a spoonful of the strawberry mixture (along with some of its juice). Follow this with more cream cheese and then more strawberries. Top with a large spoonful of crumble and serve. (I put the crumble on the very bottom and very top only — not the middle — so that it doesn’t get soggy.

Change this if you desire).

STRAWBERRY POKE CAKE Poke cake is a retro back-of-the-box recipe, with an ingenious twist — after the cake has cooled, holes are poked in it and filled with fruit jello. I love the perfect texture and super fruity flavour of this cake, but I much prefer my own homemade strawberry gelatin to the packaged stuff. This cake can easily be doubled and cooked in a 9x13-inch pan.

Cake 158 g (1 cup plus 2 Tbsp) flour 8 g (2 tsp) baking powder 3 g (½ tsp) salt 85 g (6 Tbsp) unsalted butter

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200 g (1 cup) sugar 125 ml (½ cup) milk 5 ml (1 tsp) vanilla extract 3 egg whites (no yolks) Strawberry poke syrup 1 straw (paper, plastic or metal) OR wooden skewer 2 cups frozen unsweetened strawberries (or fresh berries) 100 g (1/2 cup) sugar 60 ml (¼ cup) strawberry jam 60 ml (¼ cup) water 6 g (2 tsp) unflavoured gelatin 15 ml (1 Tbsp) cold water Topping 1 cup whipping cream, cold from the fridge Fresh strawberries For the cake: Generously grease the insides of an 8-inch round cake pan or an 8X8-inch square pan. Preheat oven to 350 F. In a medium bowl, whisk together the flour, baking powder and salt. In another medium bowl, mix the egg whites, milk and vanilla.

In the bowl of a standing mixer, cream the butter until it is fluffy. Add the sugar and beat until light and fluffy. Add half of the flour mixture and mix well. Add half of the egg mixture and mix until smooth. Add the remaining flour mixture and beat well. Add the remaining egg mixture and mix well, until batter is smooth.

Use a spatula to scrape this mixture into the prepared cake

pan. Place in the oven and bake for 35 minutes, until toothpick inserted in the centre comes out clean (with no crumbs attached). Place cake pan on wire rack to let cool.

For the syrup: Place the berries, sugar, jam and the one-quarter cup water water in a pot. Place on the stove and bring to a boil. Turn down the heat to a simmer, and let cook gently for about 10 minutes. Meanwhile, mix the gelatin powder with the 1 tablespoon of cold water.

Pour the warm strawberry mixture through a strainer into a bowl to catch the juices and strain out the chunks of berries.

You should have about 1 cup of strawberry juice. Discard the berries in the strainer, but keep the juice. Use a whisk to stir in the water-soaked gelatin powder. Stir until gelatin dissolves.

Let cool for about 30 minutes.

While you are waiting for the strawberry mixture to cool, use a straw or wooden skewer to poke holes in the cake. It’s very important to only poke about half way through the cake; otherwise the berry syrup will make the bottom of the cake soggy. Evenly drizzle the strawberry liquid all over the cake.

It will fall through the holes and make stripes through your cake. Cover the cake with plastic wrap and refrigerate at least 3 hours.

To make whipped cream topping: With an electric mixer, whip the cream until soft peaks form. Spread whipped cream evenly over the cake and slice fresh strawberries over the top.

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STRAWBERRY PAVLOVA WITH

Berries 1 pint fresh local strawberries

MEYER LEMON CREAM Serves 8 A perfect early summer dessert: airy meringue, lemony cream and sweet local strawberries. The lemon cream can be made with regular lemons if no Meyer lemons are to be found.

If you are using regular lemons, reduce the lemon juice to 1/3 of the total as regular lemons are three times as tart as Meyer lemons. Other fruit can be substituted for the strawberries: nectarine, peach, golden kiwi, raspberry, blueberry…

An additional advantage to pavlova is that it is gluten free!

Meringue 4 egg whites* 2 g (1/2 tsp) cream of tartar 200 g (1 cup) granulated sugar 2.5 ml (1/2 tsp) vanilla extract Meyer Lemon Cream 227 g (1/2 cup) unsalted butter pinch salt 200 g (1 cup) granulated sugar 15 ml (1 Tbsp) finely grated zest of Meyer lemon 60 ml (1/4 cup) freshly squeezed juice of Meyer lemon 60 ml (1/4 cup) freshly squeezed juice of lemon 4 egg yolks + 1 whole egg 167 ml (2/3 cup) whipping cream or solid coconut milk

*Egg whites must be absolutely free of any trace of yolk or grease of any kind. If they are not completely fat-free, they will not hold enough volume while being whipped.

Make sure your yolks don’t break while you are separating your eggs, and make sure that your bowl and beaters are scrupulously clean.

Meringue: Preheat oven to 250 F. Cover a large baking sheet with parchment paper and sprinkle the parchment paper with a light dusting of cornstarch or tapioca starch (this is to help the meringues come off the paper after they are cooked).

Place egg whites in the bowl of a standing mixer fitted with the whip attachment (alternatively, whip eggs with a hand-held electric beater or a large balloon whisk). Add cream of tartar and whip on low or medium low until foamy.

Increase speed to medium-high and whip until very soft peaks form (this happens quickly— keep an eye out!). Now, while machine is running, slowly pour in the sugar along the side of the bowl, beating all the while. Keep beating until egg whites have increased at least 5 times in volume, are smooth and glossy, and hold very stiff peaks, about 3 minutes. (Dip beater in the whites and turn upside down — the peak should hold itself upright like a witch’s hat).

It’s very important to not over-beat it. In these days of

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electric mixers, it’s more common for cooks to over-beat their egg whites, rather than under-beat them. Over-beaten eggs will not hold their volume. They will create, at best, a low-profile meringue or cake, and at worst, collapse and separate. Overbeaten egg whites lose their gloss and start to appear grainy, lose their structure and elasticity. If you are at all unsure, it is much better to slightly under-beat your meringue, rather than slightly-over-beat it.

Place 8 large spoonfuls of meringue on the prepared baking sheet and use the back of a large spoon to gently form them (without deflating the whites) into small nest shapes. The hollow in the middle of the nests will ultimately hold the cream and berries.

Keep in mind as you are forming the meringues that they will not alter shape while they are cooking.

Place in the preheated oven and bake for about 1 hour.

Turn the oven off and leave the meringues in in the oven without opening it for at least two more hours (to fully dry out). I often make the meringues at night, and leave them to cool in the oven overnight.

Lemon Cream: Fill a medium pot about one-third of the way with water.

Bring to a boil, reduce heat to a bare simmer and place a medium bowl directly over the pot. This is a make-shift double boiler. Put the butter in this bowl and melt. Add the sugar, lemon zest and both types of lemon juice. Stir until sugar dissolves.

In a separate bowl, beat the eggs yolks and whole egg until frothy. Slowly pour in about one-quarter cup of the lemon mixture, whisking all the while. This helps temper the eggs and keep them from curdling when they are added to the whole mixture.

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(The bowl should still be over the hot water). Cook, stirring constantly, 5 to 8 minutes, until mixture is thick enough to coat the back of a spoon.

Remove the bowl from heat and let the mixture cool completely. Refrigerate until cold. When you are ready to finish the filling, scoop half of this lemon mixture (Meyer lemon curd) into a bowl.

Refrigerate the remaining half for another use.

In a separate bowl, whip cream until medium-stiff peaks form. Gently fold the whipped cream into the bowl containing half of the lemon curd. (If using coconut milk, use only the solid milk at the top of the can.) Refrigerate filling until cold and thickened. It should be as cold and thick as possible when serving the pavlova.

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Berries: Gently rinse the strawberries in cold water and pat them dry. Remove stems and hulls. Cut berries in halves or quarters, depending on size. Set aside until ready to assemble.

Pavlova Assembly: Place a meringue on a plate, fill the hollow in the centre with some lemon cream (several tablespoons), top with some strawberries. This is not an exact science: use as much filling and berries as you can get away with before they start to spill over the edge of the meringue. Repeat with remaining meringues.

Garnish with powdered sugar, if desired.

South of Duncan on the Trans Canada Hwy. 250.746.8734

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STRAWBERRY LIME POPSICLES Makes 8 to 10 Popsicles.

Simple to make and simply delicious! Cooking half the strawberries with strawberry jam and lime zest before pureeing intensifies both the strawberry and lime flavours.

4 cups chopped fresh strawberries, divided 60 ml (¼ cup) strawberry jam 120 ml (½ cup) sugar 120 ml (½ cup) water zest of 2 limes (use one lime if you like less lime flavour) 15 ml (3 Tbsp) lime juice In a medium pot, combine 2 cups of chopped strawberries with the jam, sugar, water and lime zest.

Bring to a boil, stirring frequently, reduce heat and simmer about 5 minutes. Pour into a bowl and cool to room temperature.

Combine remaining 2 cups of chopped strawberries, lime juice and cooked strawberry mixture in a blender. Puree until smooth.

Pour mixture into popsicle molds and freeze until firm, about 4 to 6 hours. Take out of the freezer and

Strawberry Lime Popsicle.

enjoy!

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A TASTE OF

Known as a haven for foodies, Victoria offers beautiful and bountiful flavours to indulge every palate. And revving the motors of this city’s food scene is a collection of chefs, owners and creators, who take immense pride in their contributions to the culinary experience here. Over the next few pages, Boulevard presents insights from some of the people creating great tastes in Victoria.

VICTORIA P ho t o s b y D O N D E N TON & L I A C R OW E Te x t b y S E AN M C I N TY R E

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“After close to 10 years as a staple in the cocktail and dining scene in Victoria, the Hotel Rialto’s restaurant and bar has embraced its Italian heritage to become Veneto Bar Ristorante.

Using the freshest bounty of the Pacific Northwest, Executive Chef Jamie Huynh’s take on Northern Italian cuisine is bright, bold and thoughtful, using the best organic ingredients when possible to create dishes that are both approachable and engaging. The Veneto Bar program, managed by Brant Porter, continues a tradition of exciting and inventive cocktails, paired with a well-curated wine list, local craft and international beers and attentive and personalized service by some of Victoria’s friendliest bartenders.” venetodining.com

O T E N E V TE TORAN BAR RIS

er Manag f er, Bar t r he o C P t e utiv Bran h, Exec n y u H Jamie

“This is our 30th year in business.

For three decades we’ve tried our best to make people happy by creating and baking the best quality goods. A hugely important and most amazing part of our business is being involved in our customers’ special moments and occasions. They come to us with requests for their favourite cake for special celebrations and, along with it, requests for some very meaningful words written in chocolate on top. For 30 years, we have been honoured to be a part of some huge events in peoples’ lives.” cakesetc.ca

CAKES ETC.

Hannah Cater Marketin g and Sa les Coordina tor

T S E N I F AT SEA

ll and Mitche Nathan Fish Mongers rewer, Rose B

“Sustainable seafood starts here. We are a commercial fishing company that also operates a small, boutiquestyle fish market and food truck.

Our mission statement is really rooted in our fishing practices, and those are reflected in the products we sell. At Finest at Sea, consumers will find the finest quality seafood on the West Coast, 100 per cent wild and caught by our own Victoriabased fleet of vessels and fishermen using sustainable fishing practices. Our Boats.

Our Fish. From our fishermen direct to you. We are proud British Columbians striving to be leaders in sustainable fishing practices.” finestatsea.com

“Food. Service. Room. These three things are all important and must work together to create an exceptional food-and-drink experience.

Our food reflects where and when we are and is truly ingredient- and chef-driven. At OLO, the room is a huge part of our atmosphere. We’ve designed our space in a historical building to be warm, vibrant and functional. Approachable, knowledgeable, warm and inviting. When it comes to service, we want guests to feel as though they’ve been welcomed into our home and that we’re sharing our passion with them.

No one of these elements is more important than any other; they must work together to offer a unique and exceptional experience for guests.

We definitely couldn’t do this without our amazing, passionate and dedicated staff. We are so fortunate to have gathered an amazing team to form our OLO family. They are a small yet mighty pack.” olorestaurant.com

OLO Restaurant Sahara Tamar in, Co-Owne r Chef, Brad H olmes & their son N ico Hawk

O Z I R O CH & CO.

wner s, Co-O k o ro B Owner Dave ley, Coig u Q n Stephe

“Looking for a shot of Spain in the heart of downtown Victoria? As new owners, we fuse friendly service, a cosy setting and delicious Mediteranean flavours in a fun and unpretentious environment. Our extensive and impressive beverage list complements a menu that changes with the seasons. Be it a round of authentic tapas for the table, a house-made paella or one of our signature sandwiches, the vibe at Chorizo & Co. will have you returning for lunch or dinner time and time again.” chorizoandco.com

10 ACRE S

BISTRO , COMM ONS AN D KITCH EN C

hef Katrin a

“A core principle of our philosophy at 10 Acres is actively managing a working farm on the outskirts of the city. Ingredients grown at our farm and other local farms become the foundation for dishes served at the Bistro, Commons and Kitchen. No matter where you eat, all our restaurants are seasonal, so our menus are always changing. And seasonal items mean fresher, tastier, one-of-a-kind dishes that represent local flavours. We have so much excitement surrounding our produce throughout the year. The great thing about being a seasonal cook is the emotions that arise from different produce. My food excites me and builds so much passion and creativity.”

10acres.ca

Archibald

THE

Y E N T R COU M ROO n n Tesoli nd Bria a n e s s la uisine Chris K fs de C Co-Che

The Courtney Room’s Co-Chefs de Cuisine Chris Klassen and Brian Tesolin are passionate about showcasing the finest local ingredients and working with many local farmers. Using classic cooking techniques, they offer a modern approach to Pacific Northwest cuisine. “We love to customize the dining experience — from special occasions in the dinning room with the perfect wine pairings, to fun gatherings around shared plates in the brasserie or inspired cocktails at the bar,” says food and beverage manager Adrian Gatt. “Our new cocktail list is inspired by the season and what’s happening in the kitchen, and it uses many local spirits.” thecourtneyroom.com

“My mission statement is ‘personal not business.’ A few years ago, while trying to define what I wanted out of my working relationship, I looked back on my career as a chef. Distilling those experiences that were positive and negative, I came up with my personal raison d’être: I want to be involved in the production of high quality comestibles in an artisan fashion. I think the most important aspect of the food and drink experience is the interaction between the producer, the ingredients and the people you share it with. I’m excited to share the experience of being here at the winery and tasting the wines. Everyone will like a different wine, but we will all share the beauty and majesty of the Cowichan Valley. Blue Grouse collectively has been on a soul-searching mission as of late, and I believe it is coming to light. We are planting more grapes and transitioning to organic farming practices in an effort to be sustainable stewards of this amazing land.” bluegrouse.ca

BLUE GROUSE

ESTATE WINERY & VINEY ARDS

Bailey W illiamson Winema ker

“At Bear Mountain, we love to let the ingredients speak for themselves. Too many ingredients will hide a dish’s true flavours. We pride ourselves in using quality ingredients that showcase our surroundings, and the great things that the farmers and food producers can bring to the table in Canada. We need to support our local farmers and food industries. I’m really excited about our seafood dishes this season as we offer OceanWise sustainable seafood.

My favourite dish on the current Bella menu is our Wild Sockeye Salmon accompanied by warm fingerling potato and arugula salad, tomatoes, pancetta and lemon dressing.” bearmountain.ca

BELLAant r Restau eber Justin W hef ive C Execut

BLUCEAFFEOX ager rewer, Man Heather B er a n ng, Ma g Becky You y, e inn Kyle Mawh anager M d n Chef a

“At the Blue Fox our mission is simple: to consistently provide a variety of goodquality, delicious food paired with good service, good value and good cheer, which can always be relied upon. We are excited this summer to showcase our latest menu featuring many new and healthy vegetarian and gluten-free options along with all of our decadent old favourites. Reservations (and interventions!) are welcome Monday through Friday, although on holidays and weekends it’s survival of the fittest. Blue Fox Cafe has been loyally serving Victorians since 1991.” thebluefoxcafe.com

+ M O O B N E T T BA | CAFE URANT A T S E R

is m Harr Chef Sa aurencelle e iv t u c eL Exe miniqu llet hef Do C ion Ou y r D t s e in Pa is u uC Chef D

“Our team is passionate about cooking and serving the food we love in our restaurant, as well as treating our guests as if they were family. Creative, fun and approachable food reflects our local surroundings and shared adventures. From sourcing, preparing to plating, we believe in finding local food and looking to our global adventures for inspiration. We believe in the idea of irreducible complexity when it comes to our food, and we try to focus on the clarity of flavour by letting ingredients shine, serving only what’s necessary to really tell the story of our products.” boomandbatten.com

“We’re all about locally sourced and locally made. The satisfaction each guest experiences when we deliver an amazing product and an amazing experience is our highest priority and constant goal.

Exciting changes for the coming summer season at Marina Restaurant are an à la carte plated brunch on Sundays. We are still offering our feature holiday buffet brunches throughout the year. Changing up our brunch program has helped us better support our local farming community, bring in superior products, be more environmentally conscious and remain faithful to our commitment to diner satisfaction.” marinarestaurant.com

MARINA Restaurant Jason McMill an General Man ager

CHARELLI’S CHEESE MONGERS AND SPECIALTY FOOD MERCHANTS

Carmen Lassooij Owner/dishwasher

“Charelli’s cheese mongers and specialty food merchants (since 2003) is a place where your search for the best has not gone unnoticed.

Online or at our shop on Foul Bay Road (between Lansdowne and Fort Sreet.), find a European flair here unparalleled in Victoria. Our catering brings tastes of the world to your parties. Stop by for lunch and pick up must-haves for a picnic, unique cooking ingredients and cheese to satisfy any discerning palate. Join the cheese of the month club and have finely crafted cheese delivered to you, sign up for a wine tasting, order a custom cheesecake for your special occasion or send a gift basket for any occasion.” charellis.com

O V O C IL IA R O T T TRA ouini afael La Chef R

“Located in a 105-year-old heritage building in an historic area of downtown Victoria and steps from the Inner Harbour, we offer a memorable, unique and truly authentic Italian dining experience.

Being a trattoria, it’s the perfect spot for any occasion. Enjoy rustic, fresh, house-made Italian cuisine using locally sourced seafood, produce and meats, along with herbs and edible flowers grown in the garden patio. Chef Rafael Laouini. offers timeless classics and daily features, all of which combine fresh, seasonal ingredients to provide a memorable dining experience.” ilcovotrattoria.ca

“The goal when we built the shop was to provide a whole experience. The restaurant is gorgeous; the desserts that the chefs create are beautiful as well as delicious, and we serve them with intent. I strive to hire people who excel at what they do. The ladies of the allfemale La Roux kitchen are wildly talented and front of house staff are engaging and lovely. I want our guests to always feel like they’ve had a very nice visit with us when they finish.” laroux.ca

La R PAT oux ISSE INC RIE .

Dap Lynn hne Bin gle (H Felis cia V alim) Ch y o erge l De i Dios

Q EMPRESS AT THE

Ken Hookham Chef de Cuisine

“A new tradition for Q at the Empress — The Sunday Roast! Sunday dinners are about breaking bread with family and friends, enjoying good company, food and drinks. We are excited to offer an ever-changing Sunday Roast at Q at the Empress, carved tableside by one of our chefs from our gorgeous silver carving trolley. As chefs, we enjoy the timehonoured tradition of cooking a beautiful roast and preparing the accompanying sides. We look forward to becoming a family tradition for many in Victoria.” qattheempress.com

E U Q TO RING CATE

hef iger, C , d E e Dav ters las Wa r Nicho Owne Chef/

“We constantly strive to exceed the expectations of our clients while supporting our local communities.

We do this by providing an unparalleled experience that includes personal attention, exceptional service and superior culinary ingenuity. We do this by focussing on local food. There is such an abundance of locally grown product here on Vancouver Island, and we are fortunate to be able to offer this to our clients. I love letting the food come through and showcasing how beautiful it really is on its own. For example, all of our fish comes from Haida Gwaii. It’s such an amazing product that you don’t have to do much to it for it to be the centre of attention on a plate. We also have farmers showing up two to three times a week at the kitchen with fresh vegetables picked a day or two before. Making that connection is always the best part of our day.” toquecatering.com

FARM + FI ELD BUTCHE RS

Adam Kre ut, Butch Rebecca er Teskey, O wner/Op erator Matt Sow iak, Butch er

“At Farm+Field Butchers we only carry well-sourced, ethically raised meat and poultry. You won’t find anything else on our shelves. It’s important to us to have transparency and integrity so customers can trust in the product they are receiving. Our knowledgeable and friendly staff can help with any questions. We have a full-service, fresh-meat counter, in-house dry-aged beef, fresh sausages as well as great cooked and ready-to-eat products and rubs and sauces made right here. You will also find a well-curated local charcuterie section, cheeses and local free-range eggs.

We love helping people find what they need, was well as being part of the city’s local food community.”

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TRAVELFAR

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“Cases just arrive,” Kylie tells me, with an air of mystery. The hotel’s wine list includes 15 pages of Old World pinot noir alone.”

Deluxe Mountain-view room at the Royal Mail Hotel.

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GREY and orange wallaby nibbles daintily on a shrub beside my balcony, unperturbed by my presence. And just a couple of metres away, a black-and-white striped honeyeater is similarly preoccupied, probing the deep recesses of a yellow blossom with her curved beak and long tongue.

Yes, I think with a chuckle, even the wildlife knows there’s good food to be had at the Royal Mail Hotel in Dunkeld, Australia.

You wouldn’t expect a town as tiny and off-the-beaten-track as Dunkeld, population 678, to harbour a hotel as devoted to food and wine as the Royal Mail. It’s a three-hour drive from Melbourne — the closest large city — and the sheep here vastly outnumber the people.

Yet, Australian gourmands rank the Royal Mail as one of the country’s great dining destinations, with a wine cellar that contains the largest stash of Burgundy and Bordeaux in the Southern hemisphere. Foodies from Melbourne make the trek for weekends in the countryside, while Anthony Bourdain once came to shoot a segment of his popular television show No Reservations. And I’m here simply to relax and replenish after walking 55 kilometres of Australia’s Great Ocean Walk.

It doesn’t hurt that the scenery rivals the food and wine.

Beyond my balcony (and within easy walking distance if I could rouse myself) Mount Sturgeon beckons, and beyond that Mount Abrupt — two sandstone peaks that mark the southern edge of Grampians National Park. The lush pastures between the hotel and the park, dotted with grazing sheep and gum trees, are part of the Royal Mail property.

The hotel and the village have quite the history. The original hotel was built on the Royal Mail route in 1855 after Scottish farmers settled in Dunkeld. A fire in 1944 destroyed most of the village, but the Royal Mail survived. By 1995 it was a run-down pub with a few rooms when it was purchased by Allan Myers, a renowned Australian barrister and businessman and now also Chancellor of the University of Melbourne.

Allan grew up in Dunkeld, the son of the village butcher, then went on to study law at Oxford. While at Oxford, he “got introduced to wine by French wine sellers who came to the school looking for life-long customers” says Kylie Schurmann, the hotel’s marketing manager, as she shows me around the property one afternoon.

After Oxford, Allan moved to Toronto, where he was on the faculty of York University at Osgoode Hall. Then, at one of those forks in the road of life, he decided he’d rather be practicing law than teaching it, and returned to Australia.

His law office is in Melbourne, but Myers never forgot where he grew up and slowly began to accumulate land. His business — Dunkeld Pastoral Company — now owns more than 10,000 hectares in and around Dunkeld, including the magnificent Mt. Sturgeon Station, an historic homestead that supports 60,000 sheep. The bluestone cottages, where shearers once lived, have been converted to one- and two-bedroom guest cottages, part of the Royal Mail’s accommodation.

And his stellar wine collection with 28,000 bottles? It’s tucked away at the back of the same red brick building where Allan’s’ father once had his butcher’s shop.

“Cases just arrive,” Kylie tells me, with an air of mystery. The hotel’s wine list includes 15 pages of Old World pinot noir alone.

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Mount Sturgeon Cottage Bedroom at the Royal Mail Hotel.

Last fall, the Royal Mail upped its offerings again, this time with the opening of its new stand-alone restaurant Wickens, named for Chef Robin Wickens, the British expat who honed his craft in some of London’s top restaurants before moving Down Under.

But before I dine at Wickens, I want to see the kitchen garden, said to be the largest working restaurant garden in Australia. In December, it’s in full swing. Pink-flowering Society Garlic punctuates the ends of vegetable rows bursting with leeks, lettuce and fennel. Big, fat onions push impatiently out of the ground. I can almost hear purple pansies shouting “pick us, we’re the prettiest.”

Nets, cages and greenhouses protect much of the organically grown produce from bugs and other pests, while a scarecrow dressed in a white apron and natty fedora guards the herb

garden. Over the course of a year, more than 400 varieties of produce will be harvested from this sandy red loam.

Wickens offers five- and eight-course tasting menus based in large part on what’s available from this impressive garden on any given day, and supplemented with lamb, beef and snails, all raised on the extensive holdings, as well as regionally sourced protein, such as wild kangaroo.

That evening I take my seat at a solid sandstone table cut from the local quarry (Dunkeld Pastoral owns it too) and

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prepare to be amazed. Robin Wickens has sometimes been accused of playing with his food too much, but this man is an artist and each plate is a different palette.

Snails arrive nestled on pillows of puréed parsley root, adorned with mustard sprouts and sprinkled with what looks like green fairy dust. Blue-eye fish is another play on green with the crisp fish swimming in a pool of chrysanthemum purée. But it’s the plate of eel and beetroot that is the real showstopper.

The eel, cured in beetroot juice, is now a pretty pink. And those pansies that were crying out to be picked? They sit atop, their petals glistening with what look like dew drops.

Diners at Wickens can choose to drink exclusively from the hotel’s French or Australian collections, or take a trip around the world of wine, as I do.

“It’s drier at the start, and sweeter at the end. Just like men,” jokes sommelier Matthew Lance, as he pours me an Austrian Grüner Veltliner to wash down the snails. (The Grampians region itself is known for its cool-climate Shiraz and Riesling and the Grampians Grape Escape — held each May — is one of the longest-running wine and food festivals in the country.)

Early the next morning, I head out for a walk to explore more of the property. With a hand-drawn map as my guide, I follow a wide path that’s been mown through a field of ryegrass. It runs alongside a creek that, in summer, has barely a trickle of water.

It’s so still and peaceful that I don’t immediately notice the halfdozen kangaroos grazing on the opposite hillside. Not until they take off, that is, bounding away in great, energetic leaps.

When I reach the Big Gum Tree at the foot of Mount Sturgeon I stop to rest in the shade of its gnarled arms and think about Allan Myers’ passion for this place.

“There’s a big attachment,” he told an Australian newspaper a few years ago, explaining that his family’s roots go back 150 years.

For me, it’s only been a few days and already I’m smitten.

IF YOU GO: • The Royal Mail is a three-hour drive from Melbourne, on the main street of Dunkeld.

• Accommodation options include hotel-style rooms, onebedroom cottages and the six-bedroom Mt. Sturgeon homestead.

Room rates start at $195. Dining in Wickens at Royal Mail Hotel starts at $160 (five-course menu). Packages combining accommodation, dining and experiences (wine cellar, kitchen garden and wildlife tours) can be booked on their website. royalmail.com.au • Other local fun includes hiking in Grampians National Park. There are lots of trails, including the one to the 343-metre summit of Mount Sturgeon. From the Royal Mail it’s a sevenkilometre return trip.

• Multi-day walks can be done on the new Grampian Peaks Trail. The first section is now complete and offers a 36-kilometre, three-day/ two-night circuit walk with campgrounds along the route. visitgrampians.com.au/what-todo/grampians-peaks-trail/the-trail • Grampians National Park is famous for its aboriginal rock art sites. The region has the largest number of such sites in southern Australia, some more than 20,000 years old. Five sites in the park are open to the public.

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TRAVELNEAR

The state’s incredible diversity shines at these three destinations, which also offer luxury boutique inns and hotels, exquisite farm- and sea-to-table meals, fabulous guided tours and the bonus of a tax-free shopping environment.

Cannon Beach in Oregon.

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Jewels of Oregon Coastlines, wine and city life converge within a three-hour drive in this beautiful state

BY LAUREN KRAMER

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Extend your family time

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AKE to Oregon’s highways and experience wild ocean beauty on the untamed coastline, sip exquisite pinot noir in the Willamette Valley and the feel pulse of city life in Portland — all within three hours of

each other.

The state’s incredible diversity shines at these three destinations, which also offer luxury boutique inns and hotels, exquisite farm- and sea-to-table meals, fabulous guided tours and the bonus of a tax-free shopping environment.

I started my journey in Cannon Beach, an iconic Oregon coastal town where the white-sand shoreline is dominated by Haystack Rock, a 235-foot-tall (72-metre) sea stack. This is the beach you dream about when you imagine romantic long walks on soft sand with only the sounds of wind in your hair and the roar of ocean waves.

As soon as I checked into the Stephanie Inn, a luxury property whose grassy slopes converge on the sand, I knew I’d have to wrench myself away. The ultra-opulent hotel manages to stay unpretentious and throughout the day plies its guests with complimentary baked delicacies, wine and nightcaps.

Immediately upon arrival, I felt cared for and nurtured.

“Would you like a private bonfire on the beach tonight, with s’mores?” the front desk receptionist asked as she directed me to my room.

Although my massive bedroom, with its whirlpool tub, soft linens and private deck beckoned, the bonfire sounded like the perfect finale to a brilliant beach day. So after a long walk on the

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Cannon Beach is a picturesque seaside community with boutiques, galleries, ice cream parlours and a walkable retail. But the proximity of two great state parks, Oswald West and Ecola, was more alluring. I headed for the Cape Falcon trail in Oswald West State Park, a five-mile circuit that leads through lush forests filled with gnarly tree roots, past tree trunks with impressive girths and to beach look-outs from stupendously high promontories. Surfers tackled the waves below and children frolicked on the long stretch of beach. I sat mesmerized by the beauty of this vista, the ocean stretching as far as the eye could see.

In spring, some 20,000 grey whales migrate past the Oregon coast on their way to Alaska’s rich feeding grounds.

“Some of them get distracted by Oregon’s great fish stock and stick around,” joked Matt Goodwin, a guide from the Headlands Lodge, the boutique property where I spent my second night in Pacific City. We were hiking up the steep sand dunes next to Cape Kiwanda, a sandstone bluff that extends into the sea like a fishtail. Our feet were sinking deep into the soft sand as we huffed and puffed to the summit, but the view from the peak was worth it: endless stretches of sand on either side of the bluff, rough waters foaming as they sprayed against volcanic rock and sea stacks circled by birds. Before we descended, my heart raced at the sight I’d been longing for: the crusty back of a grey whale surfacing below.

Oregon’s geography is shaped by the Coast Range on one side and the Cascades on the other. Between them lies the Willamette

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Valley, the state’s burgeoning wine country, which begins just an hour’s drive from the coast. The meandering hills and dales of the valley are heavily populated with wineries, the majority of them small family enterprises. I spent the night at one of them, the Black Walnut Inn & Vineyard, a palatial, Tuscan-style inn that sits high on a hill overlooking rows of neatly planted vineyards. The 15-acre property has expansive rooms, cosy, fireplace-lit nooks and warm decor, making it a fabulous place to breathe in the beauty of the region.

Within a 20-mile radius of the inn are some 250 wineries, their fabulous wines garnering industry awards and respect for their sophisticated notes. Throw a stone in any direction and chances are, you’ll hit a vineyard. To get a sense of the breadth of the valley, I boarded a helicopter and took to the skies for a Tour DeVine. Lifting to 800 feet, the valley spread before us, its springtime foliage a lush, electric green. Vineyards ran in comb-like patterns across the land, interspersed with picturesque farm homes.

“This is the ultimate all-terrain vehicle,” said our pilot, Trent, as we flew over the twisting Willamette River. We stopped at Zenith Vineyard and sipped an exquisite pinot gris as we learned about the 90-acre wine farm and the extent to which Oregon’s vintners have become an accepted staple in the world of viticulture.

“Our winemakers received a huge confidence boost in 2016, when Wine Spectator named the Willamette Valley wine region of the year,” noted Jenn Stein, our host. “It gave them the assurance that their wine profiles had validity and could hold their own.”

Our second descent was at Maysara Vineyard, where, over a picnic lunch, we learned about biodynamic farming, a series of holistic practices focussed on pesticide-free, clean, conscious plantings.

“We believe this allows for a superior expression of our terroir in our wines,” explained Moe Momtazi, who planted the vineyard in 1997. “And consumers are becoming more conscious of what they put into their bodies and starting to realize that not all wine is equal.”

On the beach at Stephanie Inn.

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We see it through

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Continuing on my exploration of Oregon, the farmland receded quickly from view as I drove into Portland, a city bursting with personality.

“I like to think of Portland as the middle child in a family,” joked Jerod Goss, who drives visitors around the city in a sixseater electric tuk-tuk. “It’s the one that acts out a lot!”

We shuttled through Washington Park to check out the expansive, meticulously cared-for rose garden, and made a circuit through the Pearl District, pausing at Powell’s Books.

The country’s largest independently-owned bookstore, it occupies a full city block. It’s a place where you could easily lose yourself in literature for weeks.

This is a city of contrasts: the affluent and the homeless; the big national retailers and the upwelling of small, independently owned stores. There’s also the ethos of sustainability and greener lifestyles and the embrace of a funky, alternative, quirky approach to food, culture and everything in between.

For the ultimate souvenir of a memorable Oregon journey, we stopped for a scent consultation at Fumerie Parfumerie in the Division neighbourhood, one of Portland’s most charming and eclectic districts. The store features lesser-known, smallproduction scents from all over the world and is a great place to sniff your way through a leisurely afternoon as you identify the scent that mystifies, intrigues and defines you most.

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Taking deep inhalations of myriad perfumes, we learned the difference between earthy and sweet, fruity and citrus, marine and gourmand. I chose one reminiscent of Oregon’s woodsy trails and foaming coastline tinged with sea salt. Each spray brings me back to an unforgettable journey through this spectacular state.

IF YOU GO: Stephanie Inn (stephanieinn.com) in Cannon Beach and Headlands Lodge (headlandslodge.com) in Pacific City are two spectacular oceanside boutique properties with fabulous amenities. The Cape Falcon hike in Oswald West State Park (oregonstateparks.org) is unforgettable.

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FRONT ROW

BY ROBERT MOYES

A COLLECTION OF ALL THINGS ARTSY, FUN AND SPECTACULAR HAPPENING IN VICTORIA THIS JUNE AND JULY. SHAKESPEARE RETURNS TO THE VERDANT LAWNS OF CAMOSUN COLLEGE, THE VICTORIA SUMMER MUSIC FESTIVAL SHOWCASES BRILLIANT CHAMBER MUSIC ENSEMBLES, AND BUTCHART GARDENS PRESENTS 64 CONSECUTIVE NIGHTS OF MUSIC. .

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MUSIC BLOOMS AT BUTCHART GARDENS The High Bar Gang will be performing at The Butchart Gardens this summer.

BUTCHART GARDENS MUSIC PROGRAMMING DAILY MUSIC PERFORMANCES AT BUTCHART GARDENS JUNE 29 TO AUGUST 31

A

LTHOUGH THE Butchart Gardens is popular all year round, it gets notably busy on summer evenings. That’s when music lovers stream in to listen to everything from bluegrass to the Victoria Symphony during 64 consecutive nights of varied and excellent programming.

“Reception starts getting calls as early as February from the keeners who want to know who’s coming,” chuckles arts and entertainment manager Craig Moddle.

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July 30—August 18, 2019

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Spring Clouds, 12x16 oil on canvas by Ron Parker.

nights a week on their outdoor stage but got more ambitious starting with their centennial year in 2004.

“Initially I used to have to scramble to fill the schedule, but now it’s me who’s getting lots of calls from bands,” says Moddle, whose lineup these days mostly features an impressive roster of local and regional acts. Unfailingly, several hundred people show up for perennial favourites like The Bills, Marc Atkinson and mandolin superstar John Reischman.

This year, other standouts include boogie and blues pianist David Vest, the Latin funk of Vancouver’s Locarno, oldtimey bluegrass courtesy of the High Bar Gang and the Celtic exuberance of Cape Breton’s much-loved Beòlach. There are also three “special event” acts: Austin, Texas’s renowned Los Texmaniacs, Serena Ryder and Blue Rodeo’s Jim Cuddy.

Summer-music regulars buy an all-year pass for $61.75, which pays for itself after just two visits — and access is unlimited (except for special events). Moddle, who emcees all the performances, recalls how one couple came up to thank him at the end of last season. “They’d seen 46 of our shows,” he says.

Running from June 29 to August 31. To get the music schedule, see Butchart Gardens Summer Entertainment.

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In a clear case of better late than never, a 35-year-old Ron Parker was so inspired by an exhibition of bird paintings by Fenwick Lansdowne that he grabbed a watercolour brush and sat himself in front of an easel.

Within four months he was selling originals at Vancouver’s Harrison Gallery, having quit his teacher’s post to paint full-time. He gradually shifted to landscapes and eventually cultivated an international profile (mostly North America wide, but he is collected as far afield as Japan and South Africa).

Parker recently relocated with his family to Victoria and is having his debut exhibition at West End Gallery. His Coastal Victoria and Beyond comprises some 20 oil-on-canvas works that are inspired by landscapes that will be familiar to Victorians. His current painting style, although realistic, is a bit stylized and doesn’t aspire to the elaborate detail of a photograph.

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Pacifica Quartet: part of the Victoria Summer Music Festival.

“Ron has a very strong sense of design and composition,” explains West End manager Amy Boyle. “He knows what details to include and which to leave out … plus he has a beautiful colour palette.”

According to Boyle, Parker switched from acrylics to oils in 2013. This medium freed him to create atmospheric landscapes that were more subtly expressive than either his original, highly representational wildlife art or the more “essentialist” landscapes that followed as his art evolved.

Boyle expects the show to sell out.

“Collectors will love to bring their own experiences and memories when they look at these familiar local landscapes,” says Boyle. “I really admire how Ron interprets our natural world.”

Showing from July 6-18 at 1203 Broad Street.

For information, see West End Gallery.

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For a quarter-century the Victoria Summer Music Festival has been presenting an impressive array of chamber music and attracting ever-larger audiences and increasingly illustrious performers for their efforts.

“We are doing very well,” says longtime VSMF artistic director Arthur Rowe, a Professor of Piano at UVic. “There are more sellouts or near-sellouts, and we’re able to attract some very good artists who’ve become aware of our festival.”

One such standout is America’s internationally acclaimed Pacifica Quartet, whose members have been together for over 20 years.

“They have a unified sound and approach … their performances are so compelling,” Rowe says.

Aside from Quartet No. 2 in A major by Shostakovich they are performing the Brahms Clarinet Quintet with Spanish clarinet virtuoso José Franch-Ballester.

“This is one of the pinnacles of chamber music,” notes Rowe.

“It’s late Brahms and is powerful, mature and soul-searching.”

Another debut sure to impress is that of the Rolston String Quartet, the most recent winners of the enormously prestigious Banff International Quartet Competition. Their repertoire will range from Schubert’s Death and the Maiden to a modern work by renowned Canadian composer R. Murray Schafer.

And closing out the 15-day festival will be Ensemble Made in

Canada, hailed as one of this country’s finest piano quartets.

They are currently touring their Mosaïque Project, a suite of newly commissioned piano quartets by 14 award-winning Canadian composers. These short works are inspired by particular regions of Canada and come from different genres, including classical, jazz, electronic and First Nations. Quite remarkable and quintessentially Canadian.

Performing July 23 to August 6 at UVic’s Phillip T. Young Recital Hall in the MacLaurin Building. For information and tickets, see VSMF.

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BOOM X RICK MILLER’S ONE-MAN MULTIMEDIA EXTRAVAGANZA AT THE BELFRY JULY 30 –AUGUST 18 Many years ago, Rick Miller amazed the Fringe Festival with MacHomer, whose wacky conceit had him voicing all the characters for Shakespeare’s Macbeth — after brilliantly swapping them out for characters from The Simpsons.

Miller, a virtuoso impressionist, substantially upped the creative ante in 2015’s Boom, a multimedia tour de force where he voiced 100 characters in a visually impressive “stage documentary” that surveyed the influential politics and pop culture of the Baby Boomer era, from 1945 to 1970.

Miller is now following that earlier whirlwind extravaganza with a sequel, Boom X. Himself a Gen Xer, the Montreal-born Miller notes that while Boomers had a common experience, the Gen X period was more polarizing and chaotic.

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“There was agitation around civil rights, gay rights, indigenous rights…it was a difficult time and it doesn’t evoke the same nostalgia as the Boomers,” says Miller.

To explore these complexities, Miller presents four very different characters — in actuality, composites that he created from extensive interviews — that range from a mixed-race guy in Toronto to an East Berlin émigrée, leery of authoritarian dogma, who is skeptical of both East and West.

Their stories are contextualized by big-screen video footage of the newsmakers and culture-shakers — everyone from Trudeau, Reagan and Thatcher to Bob Marley, Public Enemy and Kurt Cobain — who helped define that era. There is much more Canadian content in Boom X than its predecessor, and once again Miller provides about a hundred voices.

“It’s like Boom on speed,” he adds. “There’s a fun energy but it’s grounded in some big, dark topics.”

Running from July 30 to August 18 at the Belfry Theatre. For tickets, call 250-385-6815.

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SHAKESPEARE’S SUMMER COURSE TWO GENTLEMEN OF VERONA / JULIUS CAESAR GREATER VICTORIA SHAKESPEARE FESTIVAL JULY 4-27

Surely there are few more enjoyable ways to learn about the plays of Shakespeare than sitting al fresco on the sun-dappled lawns of Camosun College while “auditing” the latest summer course put on by the Greater Victoria Shakespeare Festival.

“We have been presenting up at Camosun since 2005 and have built up a pretty solid audience…likely up to 4,000 will attend the two shows,” says artistic director Karen Lee Pickett.

This year’s lineup includes one of the Bard’s early rom-coms, The Two Gentlemen of Verona, plus the political tragedy Julius Caesar. Helming Verona will be the storied Christopher Weddell, a founding member of Vancouver’s Bard on the Beach.

“This is early Shakespeare and isn’t done all that often because the ending is problematic,” explains Pickett. “But Chris directed this at the Canadian College of Performing Arts a few years ago and he made a few changes and we may expand on those ideas. It’s a fun play…plus we’re setting it in the 1960s Italy of La Dolce Vita.”

Julius Caesar, a classic tale of tyranny and betrayal, will be directed by Tamara McCarthy, who has worked everywhere from Bard on the Beach to the Chemainus Theatre.

“Tamara is a great director and she has some excellent ideas for this production,” says Pickett. “The cast is half women and is set in a more contemporary context that speaks to a modern audience.”

Running in repertory from July 4-27 at Camosun College.

For tickets and information, see GVSF.

NEIL SIMON’S HEARTFELT HUMOUR

BLUE BRIDGE THEATRE BAREFOOT IN THE PARK JULY 2-14

Blue Bridge Theatre’s summer season continues with a romantic comedy that has stood the test of time for a half-century. Barefoot in the Park is a portrait of a pair

PHOTO BY LARA EICHHORN

Greater Victoria Shakespeare Festival takes place on the lawns of Camosun College.

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of young newlyweds who quickly lose their starry-eyed innocence as they confront the challenges of married life.

Destined to be Neil Simon’s longest running hit, Barefoot was a Tony winner that boasted a remarkable 1,530 performances on Broadway.

Set in a tiny fifth-floor Manhattan walk-up that lacks a bathtub but does offer a cracked skylight leaking snow, Barefoot features an uptight attorney named Paul and his freespirited bride, Corie. As discord descends upon the struggling couple, Simon finds lots of opportunity to unleash his droll but empathetic wit.

“The themes still resonate,” says director Fran Gebhard, one of the co-founders of Blue Bridge Theatre (but best known for her work at UVic’s Phoenix Theatre). “These are young people getting married before they really know each other,” she explains. “They haven’t yet learned that relationships need to be nurtured … and that compromise allows you to grow as a person.”

Simon started out as a TV joke writer and a lot of people think of him as a lightweight, even though he authored nearly 30 plays and received more combined Oscar and Tony nominations than any other playwright.

“He is a genius comedy writer who developed universal themes based on his own personal experiences,” says Gebhard. “And not only is he very funny but he puts a lot of heart into his plays.”

Running from July 2-14 at 2657 Quadra. For tickets, please see Blue Bridge Theatre.

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Twists and turns on Lynn Tetarenko’s life journey

BY ERIN MCPHEE | P H OTO S BY D O N D E N TO N

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“If you’re closed off, you could miss so much living and so many experiences that are going to make you who you are five years, 50 years from now.”

L

YNN Tetarenko knew she had to challenge herself.

Looking back on her exciting life to date, both personally and professionally, she took stock of the physical and emotional hurdles she overcame, the highs and lows she experienced, her love for adventure, and her willingness to take risks as well as make choices that have set her life in entirely new directions.

Considering her unconventional journey, she decided it was time to take a moment and go back to where it all began.

Lynn recently travelled to Mérida, Mexico, celebrating the 30-year anniversary of her first visit, a year-long Rotary International high school exchange. She was intent on returning to the place where her wanderlust began. Only 18 at the time and unable to speak the language, Lynn was firmly pushed outside her comfort zone.

During her recent two-week visit, to once again study Spanish, and again as a solo traveller, Lynn reflected on how that early experience was very much the catalyst for all the things she has felt brave enough to undertake since.

For example, Lynn left behind a promising career in finance to work in sponsorship and marketing for the Vancouver 2010 Winter Olympic and Paralympic Games. She and her husband, Kevin, spent a week climbing to the summit of Tanzania’s Mount Kilimanjaro to honour the memory of her father, raising more than $30,000 for the Alzheimer’s Society of BC. She has travelled, mainly on her own, to more than 30 countries, everywhere from Egypt to Iceland. And, she spent four years working abroad in London.

Currently assistant vice-president of wealth management at Island Savings, a division of First West Credit Union, the steps the 48-year-old Happy Valley resident has taken to get there have by no means been linear. But she wouldn’t have had it any other way. In fact, it’s the sort of advice she enthusiastically imparts.

“If you’re closed off, you could miss so much living and so many experiences that are going to make you who you are five years, 50 years from now,” she says.

Born in Powell River, the youngest of three girls, Lynn spent the bulk of her childhood in Port Alberni.

“I just sort of found my way. We were a very, very tight-knit

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family and there was just always that sense of support,” she says.

After her year in Mexico, Lynn spent 11 years in Victoria, a place she visited often as a child, since her grandparents lived in Oak Bay. She studied finance and business administration at Camosun College, and took a job in wealth management.

After eight years in the workforce, she experienced an early midlife crisis of sorts. Deciding she wasn’t interested in pursuing such a straightforward path for the next 25 years, she decided to get an ancestry visa and move to the United Kingdom by herself.

“I literally sold my house and put everything into storage and left my job — where I had been put on a career fast-track — and moved to London,” she says.

While she found a great job at a large bank and her plan was to stay long term, four years in, the course of her life changed once again.

“Dad was diagnosed with Alzheimer’s so that’s when I returned to Canada,” she says.

Lynn settled in Vancouver, frequently visiting the island and spending time with her parents. Rather than continue on in the finance world, she decided to embark on a new career and took a job with the Vancouver 2010 Winter Olympic and Paralympic Games.

“That was one of my big left turns in career because I decided I wanted to do something other than finance,” she says.

Lynn spent the next five years with Vancouver 2010, which she describes as “possibly the best five years of my life.”

“It really was amazing. I was blessed enough to go to both the opening and the closing ceremonies. Sitting there and seeing what all of us had created collectively, it wasn’t about what one person did here or there, it was that team approach. It was the relationships that were built. And I think almost as soon as the closing ceremonies started, I was in tears,” she adds.

Sadly, Lynn’s father passed away just after the Games ended, in June 2010. She spent the next eight weeks at their family’s

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“It was during those eight weeks that I met my husband,” she says. “Our parents knew each other. We had property in the same area. Thirty-one years after being up there, our paths crossed literally on the beach.”

Prior to meeting Kevin, Lynn had been planning to return to the UK, interviewing for the London 2012 Summer Olympic and Paralympic Games “And then I met my husband,” she laughs. “And I thought, you know, I think this is something worth hitting pause on my Olympic career.”

Lynn and Kevin married soon after and will be celebrating their eighth wedding anniversary this year.

The couple spent seven years in Chemainus, where Lynn happily re-entered the finance world, joining the team at Island Savings.

“It inspires me seeing how much they care and the level of skill and expertise they bring every day to help people understand their financial picture, and [enabling them] to make educated choices to improve their lives,” she says of her co-workers.

A year ago, Lynn and Kevin relocated to the West Shore.

They’re gearing up for a fun summer at their recreational property on Sproat Lake, glamping in their RV — equipped with an espresso machine and wine fridge — and hosting friends and family for camping weekends.

Lynn has surprised herself many times over with her life choices, and the path she has ultimately taken is not one she could have foreseen.

“It hasn’t felt like I’ve zig-zagged,” she says. “It’s just felt like it’s been right. I’ve made choices sometimes that have scared me, sometimes that have been unknown, and I try and encourage people to do the same.”

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BEHINDTHESTORY

T

HE BOULEVARD fashion team had the incredible opportunity of

travelling to the beautiful Wickaninnish Inn in Tofino for this issue’s fashion shoot. The team spent three days exploring stunning beaches, fantastic food at Shelter and Sobo and the magical forest surrounding the Wickaninnish, all documented by photographer/videographer Darren Hull. Follow our Tofino tour with Darren’s behind-the-scenes video, linked through Boulevard social media, and start planning your own trip to the wild West Coast!

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