Boulevard Magazine, Victoria, December 2019/January 2020

DECEMBER I JANUARY 2019-20

VICTORIA LIFE AT ITS FINEST

STEP INTO THE

SEASON

THE SPICE IS LOADED

Exploring the savoury side of cinnamon

FONDUE

The slow food with heart

TEXTURE RICH

Winter wear is built on mixed-and-matched textures

AJ Williamson Design Drafter

Duane Ensing Principle Designer

Alina Melnykova Design Drafter

Be part Megan McKeage Designer

kitchen & bathroom renovation custom house design garden suite art studio house renovation JT Brown Sales Manager

interior design add a suite subdivision & lot development

Erin Dopko Interior Design

of the conversation. villamardesign.ca 778 351 4088

NOW S EL LING · 3 9 MAR INA S IDE S U IT E S · M OV E IN S P RIN G 2 0 2 0

U N C O M P RO M I S I N G O C E A N F RO N T L I V I N G

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VANCOUVER

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I N Q U I R E · T 2 5 0 . 3 8 7 . 4 1 6 2 T F 1 . 8 0 0 . 3 4 0 . 9 5 3 9 FA I RW I N D S . C A THE DEVELOPER RESERVES THE RIGHT IN ITS DISCRETION TO MAKE MODIFICATIONS AND CHANGES TO FLOOR PLANS, PROJECT DESIGNS, MATERIALS, SPECIFICATIONS AND DIMENSIONS TO MAINTAIN THE HIGH STANDARD OF THIS DEVELOPMENT. INFORMATION CONTAINED WITHIN IS PROPOSED ONLY AND IS SUBJECT TO CHANGE WITHOUT NOTIFICATION. THIS IS NOT AN OFFERING FOR SALE AS ANY SUCH OFFERING CAN ONLY BE MADE BY WAY OF DISCLOSURE STATEMENT. E.&O.E.

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CONTENTS 54

On the Cover Photo by Lia Crowe STEPPING INTO THE SEASON Model Theana Jordann, photographed on location at Royal Roads University and Hatley Castle.

Story by Jen Evans

FASHION

54

42 FEATURES

DEPARTMENTS

42

10

CONTRIBUTORS

The good life is all in the details

14

EDITOR

A new look for a new year

LIVING HIGH

By Darcy Nybo

54 TEXTURE RICH

Winter wear is built on mixed- and-matched textures

By Jen Evans

60 FONDUE

The slow food with heart

By Jane Zatylny

86 THE SPICE IS LOADED

Exploring the savoury side of cinnamon

8

boulevardmagazines.com |

By Chef Heidi Fink

DECEMBER/JANUARY 201 9 - 2 0

12

EVERYONE’S TALKING ABOUT

16

DESIGN NOTES

Emerald city

By Janice Jefferson

18 LIFE.STYLE.ETC.

Kande Whitehouse

By Lia Crowe

86

42

20 GOOD TASTE

38

BUSINESS CLASS

The chocolate project

By Chelsea Forman

A passion for fashion: Barbara Hubbard

By Tess van Straaten

98

TRAVEL

Exploring the marvels of Sri Lanka

By Lucas Aykroyd

106

HEADLINERS

What’s on this December and January

By Robert Moyes

24

WEEKENDER

Purely Penticton

By Lauren Kramer

30 WELL AND GOOD

With movement on the brain

By Kaisha Scofield

32 IN STUDIO

Singing to her own tune: Stephanie Greaves

By Sean McIntyre

18 116 SECRETS AND LIVES

Janice Jefferson

By Angela Cowan

116 NARRATIVE

What we did on our Christmas vacation

By Susan Lundy

122

GET THE LOOK

By Lia Crowe

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DE C E MB E R/JANUARY 2 01 9 - 20

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contributors V I C T O R I A L I F E AT I T S F I N E S T

“On Bear Mountain, many of the lots that builders work with are far from typical and flat. It always

JACOB MCNEIL PHOTOGRAPHER, LIVING HIGH

impresses me seeing the creativity used on the more challenging sites. My initial site visit to the Bearspaw property had my mind racing with the compositions this home had to offer.

Todd Halaburda at New West Developments truly understands how to place a home in the surrounding environment. This was a masterpiece to photograph.” Jacob McNeil specializes in interiors and architecture photography and over the past 11 years has had the opportunity to photograph some of the West Coast’s most impressive homes.

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DE C E MB E R/JANUARY 2 01 9 - 20

GROUP PUBLISHER Penny Sakamoto

BOULEVARD GROUP Mario Gedicke

PUBLISHER 250.891.5627 info@blvdmag.ca

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde Tammy Robinson Kelsey Boorman

ADVERTISING Mario Gedicke

Vicki Clark

Pat Brindle

“Writing about the profound effect that dance can have on brain health was especially interesting because I spent much of

KAISHA SCOFIELD

my childhood in a dance studio, and credit dance training for my own agility and love of movement.” Kaisha Scofield is a nutritional therapist and the owner of Well and Strong Health, as well as Boulevard’s new regular health columnist. Her motto is “move your muscles, fuel your brain and love your guts.”

WRITER, WITH MOVEMENT ON THE BRAIN

“When Boulevard asked me to write about fondue, I immediately thought about the first time I sampled this communal cooking experience. The six of us gathered like

WRITER, FOND OF FONDUE: THE SLOW FOOD WITH HEART

PAGE 80

10

CONTRIBUTING

WRITERS

Lucas Aykroyd Angela Cowan Lia Crowe Heidi Fink Chelsea Forman Janice Jefferson Lauren Kramer Sean McIntyre Robert Moyes Darcy Nybo Kaisha Scofield Tess van Straaten Jane Zatylny

ILLUSTRATION Sierra Lundy

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton

PAGE 30

JANE ZATYLNY

Lisa Vassiliadis

primitive hunters and gatherers around an avocado-coloured pot, dipping morsels of cooked meat and raw vegetables into a warm, gooey cheese mixture. Nirvana! To refresh my memory, I joined friends at Hotel Grand Pacific’s restaurant for a three-course fondue dinner. I was surprised to see that we weren’t alone: diners all around us were in various stages of the participatory experience.

Fondue, it seems, is having a moment! The best part, though, was that our meal lasted for three hours. It really forced us to slow down and enjoy the food and our time together.” Jane Zatylny is a magazine writer, editor, communications specialist and regular contributor to Boulevard.

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Jacob McNeil

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

PHOTO BY LIA CROWE

a new look for a new year

One bright morning last July, the Boulevard creative team settled into a light-filled meeting room upstairs at Victoria’s Union Club. The table was stacked high with piles of magazines and cluttered with notepads, pens and a rotation of drinkware that morphed through the day from mugs of coffee to glasses of water and eventually cups of tea. (The wine came afterwards, a few doors down at The Courtenay Room.)

A whiteboard took a spot at the head of the table while Lia Crowe, Lily Chan, Lorianne Koch and I filled the chairs around it.

Our goal? Give Boulevard a refresh. We wanted a clean, crisp, elegant look with more white space, some new editorial features and a front-of-magazine section that popped. We flipped through the magazines, yellow-Post-iting pages we liked. We debated fonts, headers, leading, kerning. We talked words. We talked imagery. We scribbled on the whiteboard.

Immersed in a sea of creativity, the day passed by in a flash (augmented by a creativity-fuelling lunch delivered to our table by the Union Club). Lorianne took a notebook full of ideas to her desk and got to work, sending us mock-ups that were then perused, dissected, reworked. We all came back to the table a few weeks later and with this edition, we introduce some of the the fruits of our labour. While our refresh project is likely a work in progress, we’re excited to present our new look and some new and updated features.

Among the new sections, Narrative is an important one. This hails back to an earlier feature in Boulevard called Wry Eye, a place to which readers with a story to tell — and the ability to write it — are invited to submit for publication. Although I’ve taken the Narrative spot in this issue (it’s hard for me to resist telling a good yarn), this section is ultimately for you.

Our back of magazine Secrets and Lives section has gone through a few incarnations over the years and with this edition it transforms again — this time with a little playfulness. I think you’ll like it. We’ve moved our long-standing Travel Near section to the front of the magazine and renamed it Weekender; our inspiredEATS section changes to Good Taste. The new front-ofmagazine Everyone’s Talking About section features bite-sized pieces highlighting what’s hot and happening around the city. With our Well and Good health section, we introduce a new regular columnist, Kaisha Scofield. And, as always, you’ll find all the latest in homes, design, fashion and food. We hope you enjoy!

A word about our team: Lily, creative director, Lia, assistant editor and Lorianne (of Bravo Creative) are the regular geniuses behind Boulevard’s look. And, of course, all the writers and photographers (especially Don Denton), our sales team, publishers, proofreader and — importantly — our advertisers are also essential to Boulevard’s success. Thanks to all of you who make my job so much easier and more rewarding.

And now, as we head into the holiday season, I wish you the joy of giving, the love of kinship, moments of peace amid the chaos — and a very happy new year.

Susan Lundy Editor

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everyone’s talking about …

1.

the giving tree The biennial oneTree project has returned to the Bateman Foundation Gallery of Nature for a third year with its biggest portfolio to date. Over 70 artists have contributed to the exhibition, which honours the life and legacy of a single, salvaged tree: a 200-year-old bigleaf maple from the Chemainus Valley.

Its wood has been worked into a stunning array of pieces, from jewellery and furniture to musical instruments. The show runs until February 29, and is a partnership between the Bateman Foundation and Live Edge Design.

2. lumette!

The multi-award-winning Sheringham Distillery in Sooke has released Canada’s first non-alcoholic, zero-proof distilled spirit.

Lumette! Bright Light Alt-Gin features premium botanicals, including juniper, grapefruit, orange and mint, handcrafted using traditional distilling methods by the team behind Seaside Gin, winner of “World’s Best Contemporary Gin” at the 2019 World Gin Awards.

3.

unique & refreshing Stefano Mosi, owner and founder of Victoria business Mosi Gelato, won the gold medal at the Gelato Festival America with his “unique and refreshing” Seamist Sorbetto.

He has now qualified for the 2020 Gelato Festival North American final in Miami, where he will compete against other regional winners from across North America for a spot at the 2021 World Finals in Italy.

4.

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5.

leader of the pack Maestro Christian Kluxen has signed a contract extension securing him as the Victoria Symphony’s music director through the 2022/23 season. Maestro Kluxen made his debut with the VS in April 2016 and was announced as the symphony’s 10th music director in October 2016. The Danish-born Kluxen’s extension will see him returning to Victoria for three more seasons.

boulevardmagazines.com |

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ride the bus From now until January 1, Sightseeing Victoria’s Christmas Ho-Ho Tour is whisking riders through Victoria, allowing them to enjoy festive sights without worrying about traffic or parking.

“Christmas in Victoria is a favourite time of year to join with family and friends, enjoy the beautiful lights around the city and check out events such as the Festival of Trees,” says Brianna Green of The Wilson’s Group, which runs Sightseeing Victoria.

Check out the Christmas inspired Hop-On Hop-Off tour.

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1.

design notes

emerald city

BY JANICE JEFFERSON MODHAUS DESIGNS Snuggle in and create a festive mood with shades of lush greens, choosing everything from lively pistachio to deep moss. Try green on green — nature does it so well. Take a nod from the outdoors and pump up your holiday style with a monochromatic look this season.

2.

4.

3.

6.

5.

1. Farrow and Ball paint in Calke Green, Bespoke Design, call for pricing. 2. Currey + Company Sommelier chandelier, Mclaren Lighting $3,285. 3.

Crown of Thorns ring, emmagloverdesign.com $1,225.

4. Akvavit by Sheringham Distillery $24.26/375ml.

5. “Parlour” mixed media on paper, 14x18.5 framed, sharonmontgomery.net $340. 6. Pro-Ject The Classic turntable in walnut, Sound Hounds $1,699. 7. Cotton cushion with tassels, Pigeonhole Home Store $89.

8. Galiano Clay cup in moss $12. 9. Anni Large Shoulder in suede moss, Meraki Boutique $435.

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10. NIKKEBY 2-drawer chest, IKEA, $89. 11. Limerence wallpaper in sky, houseofhackney.com, call for pricing.

12. Hansel from Basel Wolfgang crew in spruce, Footloose Shoes $18. 13. Intentionally Blank Janet stretch boot in khaki, Footloose Shoes $320.

14. Fifties dining chair by Calligaris, StudioYdesign $728.

15. Barnaby Sofa, Monarch Furnishings $2,299.

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8.

9.

11.

12.

10.

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life.style.etc.

WITH KANDE WHITEHOUSE, OWNER OF KANDÉ GLOBAL HAIR COUTURIÈRE

“Good style to me is a tailored outfit that moves and f lows well with your body’s movement. J.Lo nails it every time.”

WORDS + PHOTOGRAPHY LIA CROWE

I meet Kande at her beautiful Oak Bay Avenue salon to chat life, style and passion.

Born in Chad and raised in a very large family, Kande has spent most of her adult life in Canada but has a passion for travelling the world.

From an early age she fell in love with doing hair, but most of all loves those moments of transformation that happen everyday in the salon.

“People walk out feeling great about themselves and it brings me endless satisfaction to be a part of that process.”

Now that she has so many successful years in business behind her, I wonder what’s the best life lesson she has learned.

“Courage is rewarded,” she answers.

“It took courage to open the salon and make it a success. Courage can be as simple as saying ‘no’ — ‘no’ to things that don’t work for me as a businesswoman, or saying ‘no’ to going out when I don’t feel like it.

This is something that was much harder to do when I was younger.”

Outside of work, Kande is passionate about travelling, eating good food and working out.

“I pay attention to all the things that make me happy. My favourite place in the world is Tokyo and I travel there a lot; it sounds strange but it’s my zen place. It’s the biggest city in the world but it’s so calm and organized and the food is spectacular.”

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STYLE INSPIRATIONS & LIFE Style Icon: Janet Jackson: she’s constantly reinventing her style.

Favourite artist: Damien Hirst.

Piece of art: Waterfall by Ben Fox. Favourite fashion designer: Chanel: it’s timeless.

Favourite musician: I love Nigerian music.

Davido, Willie X.O and Burna Boy. Era of time that inspires your style: Classic ‘70s.

Favourite local restaurant: Tapa Bar: it never disappoints.

Favourite cocktail or wine: I’m a Prosecco kind of girl.

Album on current rotation: Naija Hits playlist on Spotify.

Favourite flower: White orchids and hydrangeas.

Favourite city to visit: Tokyo: I call it my zen city because of its impeccable organization.

Favourite hotel: Four Seasons in Tunis, Tunisia and The Plaza in New York.

Favourite App: Behindthechair.

Favourite place in the whole world: On my couch next to my dog and fiancé.

FASHION & BEAUTY Uniform: All black.

All-time favourite piece: American Retro shirt I purchase in Paris 10 years ago still in mint condition.

Favourite pair of shoes: Micheal Kors runners: so comfortable.

Favourite day-bag: Aurore tote by Chloé: you can fit in everything.

Favourite work tool: Dyson pro blow-dryer: it’s a lifesaver.

Favourite jewellery piece: My beautiful engagement ring.

Fashion obsession: Shoes.

Accessory you spend the most money on: Purses and shoes.

Necessary fashion indulgence: Hats.

Moisturizer: Doctor Babor collagen cream and Longue Vie eye cream by Guinot.

Scent: Coco Noir by Chanel.

Must-have hair product: Oribe Gold Lust shampoo and conditioner.

Beauty secret: I eat all organic food and use organic moisturizer.

READING MATERIAL Fave print magazine: Harper’s Bazaar.

Fave style Blog: I mostly watch style Vlogs on YouTube; Karen Brit Chic is a favourite.

Coffee table book/ photography book: Salvatore Ferragamo.

Book currently reading: Becoming by Michelle Obama.

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PUBLICATION: BOULEVARD MAGAZINE

2 01 9 - 20

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good taste

The Chocolate Project A journey of taste, ethics and community WORDS CHELSEA FORMAN

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PHOTOGRAPHY DON DENTON

DECEMBER/JANUARY 201 9 - 2 0

Much like the yuletide season, chocolate has a special way of bringing people together.

One of the most beloved foods all over the world, it dates back some 5,000 years through Mesoamerican history. The journey of a single chocolate bar might begin with an ancient tree in a remote jungle, and then travel through the hands of the farmer who harvests the cacao fruit, and on to the chocolatier, who imagines its unique flavour profile.

When you first begin to examine chocolate, the process can be overwhelming, as David Mincey and Paige Robinson discovered in the late 1980s. At the time, the couple owned a fine dining restaurant named Camille’s in Victoria’s Bastion Square. In 1989, Camille’s was one of the originators of the farm-to-table movement in Victoria. David, a professional chef, and Paige had just one ingredient key that was next to impossible to source.

Season’s Greetings

“At our restaurant, we wanted everything we cooked with to be traceable, but the one thing we couldn’t source was chocolate.

In 1989, we could not buy a single piece of chocolate that didn’t come from a slave trade plantation in West Africa,” David explains.

The couple began to research chocolate and travel to where cacao was growing to meet with chocolate-makers.

“With a bit of time and persistence, we discovered this whole underground world of ethical chocolate that was developing called ‘bean to bar’ or ‘single-origin chocolate.’ And then I became obsessed,” says David with a smile.

David and Paige began offering after-hours chocolate lessons at Camille’s. These lessons covered everything from the history of the cacao fruit and the unethical side of the industry to tasting and exploring chocolate from around the world.

“People wanted to purchase the bars they tasted, and know that they were eating ethical chocolate. We brought bars in to sell at the restaurant and had satellite stores in local businesses all over Victoria. This slowly morphed into our permanent residence at the Victoria Public Market in 2012,” explains David.

Now known to the public as The Chocolate Project, David and Paige’s passion project has transformed into a major staple in the Victoria food scene.

“Chocolate is just now on the same trajectory as micro-breweries or fair-trade coffee. Fifteen years ago I couldn’t do this, but now there are hundreds of people out there making small-batch, sustainable bean-to-bar chocolate,” says David.

With the top 400 ethical chocolate bars in the world, The Chocolate Project has an endless selection that can be a bit daunting to the first-time shopper. Luckily, David, now a renowned international chocolate judge, is there to walk you through the selection process. As someone with an intimate knowledge of each bar in the shop, David can’t stress enough that this store is so much more than a place to buy great chocolate — it’s an educational facility.

“This is not just a store, this is a school, and we really want to focus on that. It’s a place for both chocolate lovers and people who are curious about chocolate and want to know what’s happening in the industry,” he says.

The Chocolate Project offers full chocolate-tasting parties, which can be self-guided or led by David at the shop or a private residence. Tasting packages are custom-created by David based on the customers’ requests and come with the same scoring sheet used in the international chocolate awards.

“This is a fun way for people to taste chocolate, rate it and review it, just like we do as judges. When people go through chocolate this way, they really start thinking about what they’re tasting.

It’s amazing how much you can learn about chocolate when you pay attention to it,” says David.

The first step in any chocolate-tasting party is understanding just how to taste it.

“When you taste chocolate, you never chew it because your teeth destroy the flavour profile. You put a piece on your tongue and let it slowly melt with your body heat. Chocolate bars, like

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“When you taste chocolate, you never chew it because your teeth destroy the f lavour profile. You put a piece on your tongue and let it slowly melt with your body heat. Chocolate bars … are like a fine wine in a solid form and that’s how you should think of it. You need to make it into a liquid to really taste it.”

David Mincey of The Chocolate Project.

LOCALLY HANDCRAFTED DESIGNER KITCHENS

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the ones we sell, are like a fine wine in a solid form and that’s how you should think of it. You need to make it into a liquid to really taste it,” David explains.

Whether ending a dinner party with a new dessert experience or simply showing guests a different kind of holiday celebration, a chocolate-tasting party offers people a new way to bond and spend time together this season. While every bar will offer a different flavour and story of origin, one thing promises to remain true: your appreciation for chocolate will be forever changed.

T H E C H O C O L AT E P R O J E C T has curated a fourbar “Boulevard Holiday Package.”

Says David: “I chose these bars because they will please a crowd with diverse tastes in chocolate — making it perfect for holiday entertaining. We’ll offer it at a reduced price as the bars would be more if purchased individually.”

Price is $50, including taxes.

“As with everything at The Chocolate Project, all four of these are produced by small-scale, bean-to-bar crafters and are ethically sourced. Also really, really tasty!”

The package will include a sheet with some extra info on the bars and instructions on how to taste chocolate with each set.

Askinosie: San Jose Del Tambo Ecuador with Raspberry Zokoko: Solomon Islands with Orange Castronovo: White Chocolate with Lemon and Sea Salt Hummingbird: Tumaco Colombia Dark Milk

NOW AVAILABLE

AT THIS SELECT LOCATION

BROADMEAD VILLAGE 777 Royal Oak Drive

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weekender

purely A wild winter escape WORDS LAUREN KRAMER

drink.

see.

do.

sleep.

To gain a deeper appreciation of the complex flavours of the region, visit Great Escapes Okanagan, a downtown wine experience centre and store that specializes in pairing the valley’s best wines with carefully selected local cheese and chocolate. This is a tempting one-stop shop for those who want to sniff, swirl and sip their way through a portfolio of Okanagan wineries without visiting each one.

Some of the Kettle Valley Rail Trail’s most popular terrain for cyclists lies between Penticton and Kelowna, a segment that includes the Myra Canyon trestles and the most spectacular scenery. Don’t be deterred from venturing this way when there’s snow on the ground. With a fat-tire electric bike you have all the traction you need. With the aid of battery power, most of the work is done for you, giving you the freedom to enjoy the view and climb the hills without concern for breathless exhaustion. Freedom Bike Shop, on Penticton’s main drag, is a quick ride from the trailhead. (freedombikeshop.com)

Apex Mountain Resort, a playground for downhill skiers since 1961, has more than its share of adrenaline-pumping mountain trails, but it also boasts a good selection of ski alternatives and softer winter adventures. Rent skates and take to the Adventure Ice Loop, one kilometre of magical skating terrain surrounded by trees. For a faster ride, rent a tube and slip down a gentle slope at the tube park. Or if the hiking trails are calling, strap snowshoes onto your feet and venture into the valley and down by the creek on a self-guided trail. There’s a good chance the only tracks will be yours. (apexresort.com)

Chute Lake Lodge, 30 kilometres from Penticton, is a picturesque lodge with a history dating back to the construction of the Kettle Valley Railroad in the early 1900s. Newly restored, its eight cabins are a great venue for a back-to-nature family retreat, with a plethora of recreational possibilities that include trout ice fishing, tobogganing, snowshoeing, a sweat lodge and yoga classes.

Chute Lake delivers the kind of serenity that only comes from a remote mountain lodge steeped in snow, solitude and timeless charm. (chutelakeresort.ca)

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CERAMIC TILE & NATURAL STONE CERAMIC TILE & NATURAL STONE

we are here

’m standing on the frozen expanse of Chute Lake, 4,000 feet above Penticton, staring at a hole in the lake beneath which the trout are supposedly large, hungry and just waiting for my bait.

Warmed by the crackle of a firepit a few feet away, I’m realizing the middle of Chute Lake is not a bad place to reflect on life and the winter beauty of the Okanagan. Behind me the rustic Chute Lake Lodge is caked in snow, its 100-year-old facade framed by trees and shadowed by the sharp rise of steep mountain cliffs. A few Canada geese fly overhead, but apart from their brief farewell cries there are no sounds but the crackle of the fire to punctuate the sweet stillness of a snowy morning.

By February, the lake’s four feet of ice make a great surface for a meditative walk with snowshoe-clad feet, on a lake that feels literally lost in time. Situated smack-bang on the historic Kettle Valley Rail Trail, the lodge at Chute Lake has long been known as the place for a nostalgic family vacation or an afternoon tea of signature homemade apple pie.

Recently under new ownership, its eight cabins have been lovingly repaired and updated without erasing their historic charm.

Look carefully and you’ll find log-hewn walls bearing graffiti dating back to the 1930s, and ancient, wood-fired stoves now used to heat the cabins. Kids toboggan outside, guests sign up for yoga classes and a session in the sweat lodge, and families chat over home-cooked meals in the warm friendliness of the lodge’s communal dining room. It’s an intimate, recuperative experience that couldn’t be more different from today’s “resort-style” accommodation.

BLANSHARD DOUGLAS

FINLAYSON

TOLME

DOUGLAS

MAYFAIR MALL

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Apex Mountain Resort has been a playground for downhill skiers since 1961.

Hook & Hook Designs Designing & Crafting Custom Elements for every room in your home.

Visit our new 2000 sf showroom and consult with our professionally trained designers on all your interior design projects.

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After a less-than-successful fishing experience I warm up over a steaming bowl of nourishing beef stew. Then I tackle the mountain switchbacks to return to Penticton for an afternoon of wine tasting.

It’s low season in the Okanagan, a great time to enjoy the city, its breweries and wineries, without having to wait in lines or hunt for parking. In the off-season you have the place all to yourself, a great opportunity to fill your time with tasty libations, winter biking, breweries and ski resort options.

Sandwiched between lakes Skaha and Okanagan, Penticton is an unpretentious city where old and new collide, offering a heady mix of recreational offerings all year round. This winter, don’t let the colder temperatures deter you from visiting. There’s a good chance you’ll be swept away by the serene beauty of this Okanagan destination.

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well and good

with

movement on the

brain

Dance and other activities help build neural pathways WORDS KAISHA SCOFIELD

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h

ave you ever tried texting while walking? Did you end up tripping over a dog or walking into an unsuspecting sign post? Your brain is great at preventing you from walking into things, but it can be easily overwhelmed when asked to do more than one task at a time. Tasks like walking (motor function) and reading (information input) simultaneously require what’s called cross-lateral brain activity and they can tax an untrained brain’s ability to keep up.

We build these physical and neurological connections as children but they can become weakened with age. A healthy interaction between the mental and physical body leads to a more completely balanced self and there are activities that challenge the brain to process multiple inputs to build better connections. These activities often combine movement, memory and process, while triggering important cross-lateral brain activity.

One of the most prominent examples of this is dance. Dancers must learn to process multiple inputs, while also expressing physical movement. Simply being in a dance class exposes the brain to a variety of processes, such as identifying the beat of the music, receiving instructions from the teacher and repeating memorized steps, all while engaging muscles and the cardiovascular system, and making sure you don’t step on anyone’s toes. Dancing is as much a mental workout as a physical one. Building these neural pathways through cross-lateral stimulation is how coordination is developed.

Dancing, from flamenco to ballet styles, is enjoying a bit of a renaissance. In Victoria, BC, this is due in part to Raino Dance, a studio that has been training dancers for more than 30 years.

Founded in 1982 by modern dance icon Lynda Raino, it is now run by her former student and protégé Monique Salez. Raino Dance delivers six different genres of dance to over 250 dancers with the students ranging in age from 18 to 80. Most enter the studio with little to no dance experience at all.

Listening to Monique talk about her 20 years as a dancer and teacher, it is clear that she has a deep knowledge and passion for movement. She has witnessed students experience physical growth through building muscle and flexibility, and points out that dance gives the brain and body a vessel to expand beyond the confines of daily routine and structure.

Asked if she believes dance can improve brain function and create neural pathways, she states: “Absolutely! It absolutely creates pathways. People who commit to the training are getting the positive effect of creating those pathways. And it expresses differently in everyone’s bodies, but they are absolutely experiencing increased agility, increased strength, increased flexibility of body and mind.

They experience an openness and the ability to respond. The abili-

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ty to be in a situation and respond effectively. The ability to be in a community, to have their energy bounce off other people. There is no doubt. There is nothing else that is more beneficial than dance; it is just an amazing tool.”

Clearly, dancing can help us improve our physical and brain health, but if you aren’t quite ready to throw on your legwarmers and bust a move, other activities provide these benefits. Marital arts, spin class, various forms of yoga, gymnastics, boxing and even walking while listening to a podcast, can get those cross-lateral brain waves working.

Essential Nutrients for the Brain

Enhancing your brain health doesn’t have to end in the studio or gym. You can support your brain every day through the foods that you eat, and a great place to start is a diet full of nutrient-dense foods, free from excess preservatives and sugar. Even keeping yourself hydrated can make a big difference to brain function. You can, however, go even further with targetted nutritional supplementation.

Healthy fats and essential fatty acids (or EFAs) are crucial for the development and maintenance of our cells and delivery of nutrients throughout the body, especially the brain. EFAs are found primarily in fatty fish such as mackerel, salmon, sardines and, to a lesser degree, legumes, seeds and nuts. As well, it is important to include other fats, for example those sourced from coconut, avocado and clean meat and animal products. The human brain is made up of nearly 60 per cent fat. The fat molecules needed to support brain function are not synthesized in the body and must be obtained by external sources, i.e., from your diet.

A great way to get healthy fats into your diet — that also happens

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to be great pre- or post- workout — is the fat bomb. Fat bombs have a coconut base and can be combined in a variety of delicious flavours and fun shapes.

RECIPE FAT BOMBS (Makes 30)

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Enjoy!

These fat bombs are best kept in the freezer.

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PHOTOGRAPHY LIA CROWE

Vocal powerhouse Stephanie Greaves takes centre stage

V

ictoria songstress Stephanie Greaves won’t ever forget her first live stage appearance, and not only because she stole the show: she nearly became the subject of a missing persons investigation.

She and her parents were visiting family in England when they spontaneously popped in to watch a local talent competition in Great Yarmouth, where Stephanie soon vanished amid the crowd.

By the time worry had set in for her parents, the curtain lifted to reveal their missing six-year-old daughter all alone on stage singing Raffi’s Mr. Golden Sun. Once the applause subsided and the show came to an end, the host announced that Stephanie had won the event’s grand prize: a bottle of champagne.

Because they hadn’t anticipated the competition’s under-age winner, organizers scurried to come up with a more age-appropriate prize. Stephanie walked away with a “Milk does a body good” T-shirt and a one-week, all-expenses-paid stay at a holiday resort.

Even at age six, Stephanie was living on a healthy diet of the classics. She recalls a childhood household in which music was paramount. Songs by ABBA, Willie Nelson, The Carpenters and Frank Sinatra and a dose of classical music floated within the walls of her home in Toronto. She never doubted her love of song and the power of her voice. Stage fright was not a concern; Stephanie was never shy.

“I’ve never had that problem,” she says. “Mum and Dad always sang. I was literally raised on the good old music and didn’t wait long to make an impression whenever we were entertaining or at a social event.”

Stephanie’s penchant for song has helped her see and perform all over the world. With an untiring commitment to her craft, she’s

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“It’s all music that is relatable. It doesn’t matter what age you are, whether you’re a six-year-old child or an 85-year-old man, these songs are relatable. That’s what fuels me; music is what fuels me.”

become a household name at public events and private functions across Victoria and Vancouver Island. Be it at intimate solo shows, dinner theatre at the Oak Bay Beach Hotel, or singing Canada’s national anthem for international dignitaries or tens of thousands of cheering Vancouver Canucks and BC Lions fans, Stephanie displays the versatility and grace of a natural performer.

Stephanie spent 18 years as lead vocalist for The Naden Band of the Royal Canadian Navy. She was the only civilian among the band’s 35 musicians who travelled the world to support the Royal Canadian Navy at ceremonial events and public outreach initiatives.

The band is a regular feature at Remembrance Day celebrations, the opening of British Columbia’s Provincial Legislature and during official visits from heads of state. Her years with Naden gave her the chance to work alongside greats such as the Victoria Symphony, while introducing her to the Salvation Army, an organization with which she remains very active on a fundraising level.

When a change in the band’s music director took place in 2016, it seemed like the perfect time to close the book on one chapter of her life. Faced with an unforeseen career setback, Stephanie could have been forgiven if she’d begun to worry. But she never had time to second-guess herself. Almost immediately, she discovered that she was in high demand. No longer committed to her previous band’s rigourous and unpredictable schedule, she had the freedom to set her own timetable, select her own gigs and explore new avenues for her music.

“Since that happened, I’ve never been busier,” she says.

Stephanie’s years of experience and natural command of the stage have earned her the honour of collaborating with many local musicians and hosting popular events such as the historic Oak Bay Tea Party. Her busy performance schedule and a full-time job have placed her in an enviable position of being able to say “no” when it comes to booking gigs, she says.

Stephanie has been a long-time proponent of fair wages for mu-

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sicians. As is the case with so many artistic pursuits, music often places performers in a perpetual clash between following their art and coping with financial realities. Grabbing a low-paying gig for exposure and a free meal might seem harmless, but it lowers the bar, driving down the value of live music and forcing entertainers to look elsewhere to cover their expenses — and ultimately meaning they spend less time playing and practicing their craft.

Though her musical calendar is filled with private events of all sizes, Stephanie still makes time for public shows in and around Victoria. One such venue is at The Oaks Restaurant in Oak Bay, where she and her music director, pianist and great friend Darcy Phillips entertain patrons with live music on the second Friday of every month. Stephanie loves the venue’s living-room ambience. It offers an intimate venue where she can take patrons on a two-hour musical journey through song.

Anyone who has seen her perform will know that, in addition to a powerful voice of her own, Stephanie excels at impersonations. She brings well-known works to the small stage, where people can close their eyes and imagine they’re seated before some of the planet’s most famous divas and chanteuses. A standout is Stephanie’s version of the national anthem performed in a style that combines the voices of Cher, Edith Piaf, Celine Dion, Barbra Streisand and Adele.

Another is the title track from 2018’s A Star is Born, featuring Lady Gaga and Bradley Cooper.

“It’s all music that is relatable,” she says. “It doesn’t matter what age you are, whether you’re a six-year-old child or an 85-year-old man, these songs are relatable. That’s what fuels me; music is what fuels me.”

You can catch Stephanie Greaves and Friends at their annual Christmas Show, taking place from December 5 to 8, 2019 at the Blue Bridge Theatre at The Roxy, where she’s looking forward to sharing the stage and doing what she does best, making music with a local tenor.

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business class

a

passion for

fashion

Longtime boutique owner Barbara Hubbard

WORDS TESS VAN STRAATEN

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PHOTOGRAPHY DON DENTON

C I B C WO O D G U N DY O’BRIEN INVESTMENT GROUP

A S A B U S I N E S S OW N E R , S H O U L D YO U B E CO N S I D E R I N G A N I P P ?

“I was the first one in the fashion industry to come to Sidney and it’s astonishing how many people have followed me. It’s quite a fashion promenade now.”

Fashionista and entrepreneur Barbara Hubbard can’t believe she’s been in business for more than three decades.

“It actually feels quite wonderful and I don’t know where the time has gone,” says the owner of Baden-Baden Boutique and Barbara’s Boutique. “It certainly doesn’t feel like 35 years, but I went in with a very positive attitude that this will be it, I’m loving it and I will have this cute little boutique — and the cute little boutique really grew!”

After raising two daughters and managing her former husband’s law firm for a decade, Barbara found herself out of work when he was appointed a judge. She says it was a pivotal moment in her life.

“I had to really think about what I wanted to do,” Barbara explains. “I took a variety of courses. I did a securities course because I thought maybe I wanted to be a financial broker, but I realized it wasn’t for me because I couldn’t see myself selling something that I can’t completely know or touch or see.”

With a passion for fashion, good connections to the German fashion scene and encouragement from friends overseas, Barbara decided to open her first store in 1984 — Baden-Baden Boutique on Fort Street — and she hasn’t looked back.

“I jumped into the clothing business with no real experience in it and I learned fast,” the 76-year-old says. “We all need to dress, we can’t run away from it, so we might as well have fun and do it well.”

After success in downtown Victoria, Barbara decided to expand the business and she opened a store on Vancouver’s South Granville Street with two partners. But she says it was probably her biggest mistake.

“It was a holy nightmare and it was just asking for chaos,” Barbara says of the partnership with a man in Europe and another in Canada.

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“One piece of advice would be to do what you have in mind by yourself so you’re not dependent on somebody else.”

The store closed after a couple of years and it was a tough lesson, but Barbara says she still has customers coming over from Vancouver to shop because of that store.

Learning from the setback, the next expansion was to Sidney, where Barbara opened a second Baden-Baden outlet and then purchased property on Beacon Avenue for the store.

“I was the first one in the fashion industry to come to Sidney and it’s astonishing how many people have followed me,” she says. “It’s quite a fashion promenade now.”

The expansion continued with Barbara’s Boutique and a shoe store, but the retail dynamo had to make some tough decisions a few years ago. She closed the shoe store to focus on clothing, and she also decided to shut her downtown store in order to focus on the Sidney locations.

“I decided I really wanted to make my life smaller,” she says.

“I had the clothing store on Fort Street for 27 years and it was very hard to close it after so many years, but I’m grateful I did because I’m so happy to be out of downtown.”

Barbara says parking was a major issue downtown and a deterrent for many customers. She admits not everyone is happy about making the trek to Sidney, but she says parking is easy and it’s becoming a popular destination for afternoon or all-day outings.

“I say, bring out your survival gear and come out to Sidney and have a nice lunch and do your shopping on Beacon Avenue.”

Barbara says she’s learned a lot about customer service over the years and how to keep staff happy. Many have been with her

a long time and she believes they’re a big part of her long-term success.

“Without a happy group of employees we would not have lasted as long,” she says. “It takes a whole group of people to do it, and my best advice is don’t make the business completely dependent on you because you’ll get burnt out and won’t be able to operate long.”

Aside from closing stores, Barbara says, she hasn’t really faced any major challenges. But when it comes to tough decisions, she has another piece of good advice.

“My theory is I don’t make decisions today,” Barbara explains.

“I always make sure I have a night to think about it before I do it and usually the next day the decision is much easier and the problem isn’t as big.”

Barbara still travels to Europe twice a year to visit showrooms and select items from the various collections for her stores. It’s a creative part of the job she loves, but it also comes with its challenges.

“The big challenge is always to choose the right merchandise for the people that you’re serving — that is the forever lasting challenge,” she says. “When I’m over in Europe and I see all these wonderful collections, I have to think, what’s right for Sidney? What’s right for the island? What’s right for the west coast?

And that is always a challenge.”

But it’s a challenge this septuagenarian doesn’t plan to relinquish anytime soon.

“I intend to carry on for quite a while still,” Barbara laughs.

“I have no retirement plans because I love it. Why would I give it up?”

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“I jumped into the clothing business with no real experience in it and I learned fast.

We all need to dress, we can’t run away from it, so we might as well have fun and do it well.”

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hot properties

living

high The good life is all in the details at this Bear Mountain home WORDS DARCY NYBO

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PHOTOGRAPHY JACOB MCNEIL

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QUICK FACTS: # BEDROOMS: 3 # BATHROOMS: 3 full, 2 powder SQUARE FEET: 4,668 on 2 floors GARAGE: 1,000 square feet, oversize 3-car with attic lift and cabinet storage with organizational slat-wall.

AMENITIES: 2 gas fireplaces, 1 steam fireplace, sports simulator room, elevator, built-in lint vac in laundry room, steam shower, gym and Murphy bunkbeds for grandchildren. Outdoor kitchen with smoker and custom barbecue.

WINE FRIDGE: 150-bottle capacity.

BUILD TIME: Two years, including one year for design and site prep. Purchased October 2016 and finished June 2019.

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If there is one thing that stands out about this Bear Mountain home, it’s the attention to detail.

Everything about it reflects the care of the builder, Todd Halaburda, and the well-thought-out plans of the owners, Gerald and Myrna. And if not for a simple drive through the Bear Mountain area, they may never have met.

“We had looked all over the island, from Sidney to Oak Bay to Langford,” Gerald said. “One day we were driving around Bear Mountain and stumbled onto this lot, but it was sold. We drove around some more and met Todd at a site he was working at. Shortly after that the lot went back on the market and we purchased it.

We called Todd and the rest is history.”

The couple contacted Todd of New West Development Corp. and he took them on a tour of some recent New West Development builds.

“I’ve lived up here for 10 years,” Todd said. “They told me what they needed and I got them in touch with Ryan Hoyt Designs for the home design and Tracey Lamoureux, founder of Spaciz Design, for interior design and space planning.”

“Tracey, Emily and Michele from Spaciz Design were incredible,” Myrna said. “They helped us with floor planning, surfaces and colours, furniture sizing and procurement. We couldn’t have done it without them and Todd’s team.”

The couple had some room sizes in mind. They wanted a bungalow-style home with a walk-out lower level.

“In the end, we knocked 500 square feet off of each floor with assistance from Tracey and Todd,” Myrna said. “We are so happy we did that, because now the rooms are proportionate. Then, before the lot was filled and to help us get a perspective of the view, Todd brought in a person lift so we could see how high our main floor would be.”

From the front of the house, the one feature that sticks out is the impressive peaked timber-frame roof over the entranceway. It

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follows the roofline through the house and extends to the peaked timber-frame roof over the back upper patio. The side of the house also has a timber-frame cover, which makes it perfect for barbecuing all year round.

“We decided on a metal roof as it gave us a contemporary look on our required Arts & Crafts style,” Myrna said.

The flooring is engineered hickory, glued onto concrete with radiant heat. It provides maximum soundproofing between the two floors. The home faces due east and gets a lot of morning sun, so they had the windows specially coated.

The great room ceiling is 22 feet high with seven rafter beams and one 32-foot fir cross beam. This design draws the eye directly out the large NanaWall to the fabulous view beyond. The couple had over 20 windows installed in the great room and kitchen area, bringing as much light into the home as possible. They also have over 200 pot lights to keep things bright in the evening.

Myrna and Gerald spent hours and hours researching and deciding various details for the house.

“We wanted this to be our last home: somewhere we could enjoy being as we got older. That’s why we installed the elevator,” Gerald said.

As one walks through the house, these personal touches become more apparent. The office, which faces the street, has a built-in leather-covered desk. Next to the office sits the master suite with sliders onto the deck. Stepping into the massive walk-in closet/master bathroom area, there are more details to discover.

“It has a spa-like feeling,” Myrna said. There are glass closet doors so you can see what’s inside, and pullouts for favourite sweaters and jeans.

“This is another extra we added,” Myrna said, as she opened a small end-cap door. “It has a built-in jewellery case for pendants and chains.

On the other side is space for the ironing board and iron.”

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The kitchen comes complete with two Blanco Silgranit sinks with a window backsplash over the main sink.

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built for life,

Built for beauty established in 1980

The master closet has a large marble island with built-in drawers for even more storage. It’s also a great place to fold clothes and place suitcases when they are packing. To the left of that sit the double sinks and soaker tub, which look out over the ocean and city below. Past the walk-through closet is the laundry room, complete with a built-in lint vac.

On the other side of the great room are the kitchen and dining area. The large island has seating for four and a quartz top with waterfall edge.

“We had them put the electrical outlets into the counters so there are none on the wall,” Gerald pointed out. “There are also outlets in the floor in the living area.”

The kitchen comes complete with two Blanco Silgranit sinks

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with a window backsplash over the main sink. There’s an induction cooktop, a warming oven, a steam oven, a microwave, a wall oven and a dishwasher, as well as a full fridge, a bar fridge and a wine fridge. The butler’s pantry has a full upright freezer. The cabinets, from Ceanesse Kitchens Limited, are a combination of oak veneer horizontal grain and engineered cupboard fronts.

There are more extra touches in this area. The kitchen has pullout spice racks and the slide-outs in the butler’s pantry have glass sides so it’s easier to find items.

The lower floor of the house is as unique and personalized as the upper floor. The mono-stringer metal staircase has treads made of engineered flooring with mitred edges and lighting installed in each tread. There are two guest rooms here as well as a gym with a leather floor.

The family room has a six-foot steam fireplace, perfect for ambience without heating the space. Then there’s the sports room. Part simulator, part situp bar, this room has it all. There’s a commercial-style roll-up garage door in the bar area, where there’s also a bar fridge, a drawer dishwasher, a sink

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BMO Wealth Management is the brand name for a business group consisting of Bank of Montreal and certain of its affiliates, including BMO Nesbitt Burns Inc., in providing wealth management products and services. ® “BMO (M-bar roundel symbol)” is a registered trade-mark of Bank of Montreal, used under licence. ® “Nesbitt Burns” is a registered trade-mark of BMO Nesbitt Burns Inc. BMO Nesbitt Burns Inc. is a wholly-owned subsidiary of Bank of Montreal. If you are already a client of BMO Nesbitt Burns, please contact your Investment Advisor for more information.

BMO Nesbitt Burns Inc. is a Member - Canadian Investor Protection Fund. Member of the Investment Industry Regulatory Organization of Canada.

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UNIQUE BY NATURE 100% NATURAL

NO STAINING, FADING, TOXIC RESINS OR MAINTENANCE

VANCOUVER ISLAND’S LARGEST SELECTION AND INVENTORY OF MARBLE, GRANITE & QUARTZITES Fabricating quality stone kitchens and bathrooms since 1980.

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and a built-in cupboard for glasses. The Full Swing Golf simulator has an additional 13 sports which are played on a 16’ x 10’ screen.

Other extras include epoxy floor coating in the garage, the mechanical room and the lower storage area; a nickel-plated wall in the mechanical room; and a people lift for utilizing the full-height storage above the three-car garage. The home is also fully automated. Heating, cooling, lights, security cameras, entertainment system, blinds, etc., can be turned on or off or adjusted from anywhere in the world.

Should they ever tire of the indoors, the outdoors beckons. The upper-floor deck, lower patio and lower seating area have a heavily engineered stand-off glass railing system, with approximately 250’ of stand-off glass on all three levels.

There are a total of 1,100 square feet of wrap-around deck on the main level, and a landscaped lower yard. Off to the side of the lower yard is a rock pathway, which leads to a secluded and sheltered area, located discreetly behind a rock wall, complete with a fire-pit that overlooks a grove of arbutus trees.

“We can look out at the ships on the ocean or over to the left to the city and the observatory,” Gerald said. “There’s so much to see from one spot. It’s very relaxing.”

“The flexibility of Todd and his team was great,” he added. “He was always checking to see we were happy and content with the product that we had. They were so accommodating, caring and respectful. We couldn’t have asked for a better builder.”

supplier list: New West Developments Slegg Building Materials Gabriel Ross ICL Island Timberframe Ceanesse Kitchens Colonial Countertops Mclaren Lighting Fuzzy Wuzzy Sterling Garages

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fashion

texture rich

Scratchy, soft, rough and smooth. Winter wear is built on mixed-and-matched textures, rich in feel and delightful in colour and print. Boulevard enjoys an inspiring day on the incredible grounds and gardens of Royal Roads University and Hatley Castle. Have fun with your look this winter: layer, add, embellish... oh, and put a belt on it!

Jacket ($279) and pants ($159) by InWear from Hughes Clothing; gold turtleneck sweater ($39) by Ralph Lauren and bag ($490) by Alexander Wang from Turnabout; belt ($210) by BBelt and scarf ($99) by Part Two from Bagheera Boutique; boots (model’s own) and head scarf (stylist’s own).

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STYLING BY JEN EVANS

X

PHOTOGRAPHY LIA CROWE

Coat ($695)

by Circolo 1901, sweater ($385) by Velvet, and purse ($245) by Arida,all from Bagheera Boutique; jeans ($50) By Citizens of Humanity and necklace ($90) by Martha Sturdy, both from Turnabout; belt (stylist’s own) and boots (models’s own).

Coat ($395)

by Velvet from Tulipe Noire; pants ($295)

by Circolo 1901 from Bagheera Boutique; vest ($50) by Philip Lim; bracelets and scarf (stylist’s own), boots (model’s own).

Cardigan jacket ($190) by Pink Martini, V-neck sweater ($295) by HARRISWILSON and belt ($105) by BRAVE, all from Tulipe Noire.

Gold turtleneck sweater ($39)

by Ralph Lauren from Turnabout; multi-coloured sweater ($395)

by Cinque and plaid pants ($295)

by Circolo 1901 from Bagheera Boutique.

Sweater ($310) by des petits hauts, coat ($450) by Circolo 1901 and dress ($239)

by Part Two, all from Bagheera Boutique; belt and earrings (stylist’s own), boots (model’s own).

Makeup and hair: Jen Clark Model: Theana Jordann Production and styling assistant: Vellar Chou Photographed on location at Royal Roads University and Hatley Castle. A huge thank you to the team at Royal Roads for hosting our team for the day.

lifestyle

fondue The slow food with heart

WORDS JANE ZATYLNY

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X

PHOTOGRAPHY DON DENTON

I

first experienced the communal cooking ritual known as fondue some 20 years ago. Six of us gathered around an avocado-coloured pot, a hand-me-down from the host’s parents. We pierced cubes of raw meat with our fondue forks and then lowered them into bubbling hot oil.

I remember the sizzle of the oil as it met the meat, the fragrant cloud of steam that rose from the pot and how the experience warmed my senses on that cold winter’s night. We chatted and turned our forks with anticipation until our morsels of meat were ready to eat, then dabbed the meat into special sauces prepared by our host. Intrigued, I would go on to discover cheese fondue, hot broth fondue and, eventually, chocolate fondue.

Although most of us think of fondue as a retro North American cuisine, it actually has its roots in Europe. The word itself is

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a derivative of the French verb “fondre,” which means “to melt.” The Swiss staked their claim to the gooey goodness that is cheese fondue, naming it their national dish in 1930.

As the story goes, fondue was invented in a French-speaking region of Switzerland in the 18th century as a way to use up stale bread and aged cheese during the winter months, when fresh food was scarce.

Oil fondues trace their beginnings to French vineyards.

Workers who couldn’t break for their meals fried small pieces of meat in a communal pot of oil while working in the fields. A Swiss restaurateur, Konrad “Konni” Egli, is credited for popularizing the oil fondue, or fondue bourguignonne, in the 1960s in his Manhattan restaurant, Chalet Suisse. Egli is also said to be responsible for creating the chocolate fondue.

Though fondue is trendy now, it has gone in and out of fashion over the decades. But it really does have an enduring appeal, particularly at this time of year.

“It amazes me that it stays so popular, but I think it’s a lot like Monopoly,” says Jed Grieve, owner of Cook Culture stores in Victoria and Vancouver. “It’s a fun and familiar thing that generations can actively do together at the holidays. We sell very few sets from January to November, but we can’t keep them in stock in December.”

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Fondue how-tos

Follow these simple steps when serving fondue at home for better results as well as safety.

Cheese fondue

Choose a sturdy enamelled cast iron pot (Staub and Le Creuset are both excellent options) for even heat distribution and safer handling. A large variety of cheese fondue recipes can be found via a quick Google, or turn to a trusted cookbook for a recipe that suits your preferences.

Most recipes call for a mixture of about 600 grams each of hard and semi-hard cheeses, up to two cups of beer or dry white wine, two tablespoons of traditional kirsch and a teaspoon of flour or cornstarch.

Begin by rubbing the inside of your pot with a cut clove of garlic. Mix the grated cheeses and warm the wine or beer on your stove-top over low heat. Heat the kirsch separately and stir in the flour or cornstarch. Gradually add the cheese mixture to the wine or beer. Stir constantly until the cheese melts. Add the kirsch/starch mixture and more warm liquid if mixture becomes too thick. Do not boil. Light the fuel (most fondue sets use Sterno or a gel fondue fuel; follow manufacturers’ instructions), and shift pot to its stand using oven mitts.

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CHEESE COMBINATIONS TO TRY: • The classic Swiss blend: Emmentaler and Gruyère • Dubliner and havarti • Stilton and aged Canadian cheddar • Fontina and brie DIPPERS: The sky’s the limit, but always avoid raw meats and seafood with cheese fondues.

• Day-old baguette, pumpernickel or rye bread • Granny Smith apple chunks, seedless grapes and pear slices • Par-boiled potato cubes • Vegetables like broccoli, mushrooms, cauliflower and zucchini • French gherkins and pickled onions • Cooked meats, such as sliced chorizo or chunks of grilled beef tenderloin GOOD TO KNOW: • Don’t discard the delicious crust of cheese on the bottom of the pot. It can be easily pried out of the pot with a fondue fork and is worth fighting over with your dinner companions.

Hot oil fondue

Stainless steel pots transfer the heat from oils evenly, but be sure to choose a good-quality model for safety’s sake.

Fill your pot no more than one-third full with your chosen oil (peanut and vegetable oils work well). Carefully heat over low to medium until a cube of bread dropped into the oil turns golden brown in 30 seconds; do not let the oil smoke. (The correct temperature should be about 190 C or 375 F.) Move the pot to the fondue stand in the middle of a large table; maintain the heat to safely cook raw meat and seafood. (A thinly sliced piece of meat should cook to rare in 30 seconds, medium in 45 seconds and well done in 60 seconds.)

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DE C E MB E R/JANUARY 2 01 9 - 20

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“It amazes me that it stays so popular, but I think it’s a lot like Monopoly.

It’s a fun and familiar thing that generations can actively do together at the holidays.”

RBC Dominion Securites Inc.

Building long-term relationships based on service and transparency Contact us today to book a complimentary review of your investment portfolio Jason Easton, MBA, CFP, CIM, FCSI Vice President, Associate Portfolio Manager & Wealth Advisor 250-356-4914 | jason.easton@rbc.com www.jason-easton.ca

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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. Insurance products are offered through RBC Wealth Management Financial Services Inc. (“RBC WM FS”), a subsidiary of RBC Dominion Securities Inc. When providing life insurance products, Investment Advisors are acting as Insurance Representatives of RBC WM FS. ®Registered trademarks of Royal Bank of Canada. Used under license. © 2012 Royal Bank of Canada. All rights reserved.

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SAUCES TO TRY: • Serve beef filet slices with a classic Béarnaise or Hollandaise sauce • Top chicken pieces with a dollop of pesto and sundried tomato slices • Dip pork chunks into a spicy Thai peanut sauce • Partner chunks of vegetables with Dijon or sriracha mayonnaise GOOD TO KNOW: • Thinly sliver beef, chicken or seafood for faster cooking times • Separate raw meats from vegetables and refrigerate prior to serving • Discourage double dippers by setting the table with extra fondue forks, spoons, knives and forks and side plates • For a lighter option, try a chicken, beef or vegetable broth instead of an oil

Chocolate fondue

Small ceramic pots work best for chocolate fondues; they ensure that their sweet, rich contents remain at a low simmer. Make a ganache on your stovetop by mixing chocolate and hot cream together in a bowl over a saucepan filled with water.

You can vary the proportions and types of chocolate and cream. Add flavourings such as vanilla, nuts, fruits and liqueurs to taste. Transfer the mixture to your fondue pot and place over a low heat, typically a candle, to avoid burning the chocolate.

FLAVOURINGS TO TRY: • Kahlua • Grand Marnier • Sea salt • Candy cane

Bring the Inside Out

DESIGN | BUILD MAINTENANCE fallingwaterlandscapes.com

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DIPPERS • Chunks of firm fruit, such as pineapple, strawberries, pitted cherries, dried apricots and mandarin orange sections • Bread, fruit cake or biscotti pieces • Marshmallows, angel food cake pieces, pretzels and potato chips TOPPINGS • Whipped cream • Slivered almonds • Chocolate shavings • Ground nuts In Victoria, beginning in early November, Hotel Grand Pacific offers a special fondue menu with traditional cheese, broth and chocolate fondues. Choose a three-course fondue menu for $85 for two, or just try one of the following fondues with your meal: ROASTED GARLIC CHEESE FONDUE: Raclette and Emmental cheese blend with kirsch and roasted garlic served with baguette, pears, Granny Smith apples, cornichons, grilled zucchini, and wine chorizo.

CHICKEN HOT BROTH FONDUE: A chicken stock broth, served with pieces of broccoli, baby Yukon Gold potatoes, prawns, seared sirloin, carrots, baby bok choy, chili onion sauce and charred green onion mayo.

GRAND MARNIER 70% DARK CHOCOLATE FONDUE: A rich dessert fondue, served with fresh fruit, house-made marshmallows, banana cake and whipped cream.

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Fondue pots were ubiquitous in the 1960s and ‘70s, but they are a specialty item now, so it’s a good idea to call ahead before visiting a store to pick one up. Here are some options for in-person and online shopping in Victoria: The Bay: 1150 Douglas Street, Victoria (250-385-1311) 3125 Douglas Street, Victoria (250-386-3322) thebay.com Cook Culture: 1317 Blanshard Street, Victoria (250-590-8161) cookculture.com

Try before you buy

66

Where to buy

DECEMBER/JANUARY 201 9 - 2 0

The Fabulous Find Midcentury Furnishings: 538 Herald Street, Victoria (250-590-2550) thefabulousfind.ca Penna & Company Kitchen and Giftwares: Broadmead Village Shopping Centre 777 Royal Oak Drive, Victoria, (250-727-2110) pennakitchen.com Trig Vintage: 546 Herald Street, Victoria (250-384-8084) trigvintage.com A huge thank you to Roshan Vickery for hosting our fondue party.

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Multiple CARE Awards Winner Zebra Designs masterpiece with walk out to Gonzales Beach, this custom beachfront residence surpasses all expectations. Sweeping ocean & mountain vistas framed by walls of glass. Outside living at its best: an amazing infinity pool, hot tub, outdoor FP, tons of patio & deck space & private beach access.

Elegant resort style living with included golf membership at Nicklaus designed Bear Mountain 36 holes of Golf, this home was commissioned to a superior standard.

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Williams is Your Negotiating Negotiating Advantage Lisa Williams Advantage BuyingLisa or Selling: Lisa Williams* Williams* is Your Your Negotiating Negotiating Advantage Buying or Selling: Lisa is Advantage Lisa Williams* is Your Negotiating Advantage Buying or Selling: Lisa Williams* is Your Negotiating Advantage Buying or Selling: Lisa Williams* is Your Negotiating Advantage ( 2(250) 5 0 ) 5514-1966 1 4 - 1 9 6 6 LLISAWILLIAMS.CA I SAWI LLIA M S .C A *

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GRACIOUS UPLANDS RESIDENCE – PRIVATE .6 ACRE WATERFRONT COVE!

T

his charming Uplands waterfront residence is situated on an exquisite protected cove providing over 200’ of shoreline. The beautifully landscaped gardens were featured on the VCM 2019 Garden tour, terracing to the ocean with an abundance of rare and beautiful plantings. The open floor plan affords spectacular ocean views with Mt. Baker and the Gulf Islands front and center, from almost every room.

The home is perfectly proportioned for entertaining with 27’ living room and 21’ dining room opening on to the generous private patio with feature ponds and pergola.

The 20’ by 20’ grand master suite on the upper level is a true oasis, with generous decks to enjoy the mesmerizing view. This property is a fabulous find in an ultimate location!

MLS #417691 Offered for $4,850,000

Expect Nothing Less International exposure, personalized service, and a truly boutique real estate experience.

Only in Victoria.

Sean Farrell Realtor®

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

Leslee Farrell

Associate Broker

For your local and global real estate needs: Call 250.514.9899

Feature Developments in the Heart of Sidney

www.theBEVAN.com

“We are committed to creating a

great experience for our clients,

putting their needs ahead of our own.

We have sold more than a Billion Dollars worth of real estate and helped more than 4,000 families move.

But I’m the most proud of our community support, all of the agents in my office donate a portion of every sale to BC Children’s Hospital and I have been recognized as RE/MAX’s top individual donor to CMN.”

Victoria’s Real Estate Experts With integrity, expertise and hard work, the Neal Estate Team delivers world-class personal services, helping our clients get great value for their homes and real estate investments.

T T H H E E

EALESTATE STATE NEAL TEAM TEAM

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Go With Those Who Know!

250.386.8181 RonNeal.com

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

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

612-6880 Wallace Drive Brentwood Bay $699,000 Lovely one level 2 bedroom 2 bathroom ocean view townhouse in the gated community of Port Royale. Two sundecks with over 740 square feet for your outdoor living. Adult oriented , pets welcome! Perfect for downsizers!

Be sure to watch the videos of each listing on kristavmarkg.ca

606-21 Dallas Road - Shoal Point in James Bay $999,000 Bright & sunny ocean view with Southern exposure, this condo is a delight! This 2 bedroom, 2 bathroom has a lovely open concept layout and good separation between the bedrooms.

Some highlights are new light Maple flooring throughout, gas fireplace, A/C, ocean view den, extra space for a piano or seating and a semi private deck. Some Shoal Point amenities: 25m lap pool, fitness centre, concierge, bike/kayak storage, guest suites & workshop.

4060 Lockehaven Drive Ten Mile Point/ Cadboro Bay $3,000,000 This beautiful seaside home will make you feel like you are always on vacation! Walk out beach access, boat ramp & your own private mooring buoy for the boating enthusiast. This custom built 3 bedroom 3 bathroom home has radiant floor heating and two airtight wood fireplaces to keep you cozy. A double garage, boat carport, vaulted ceilings with skylights, high end appliances & hot tub are some of the many features.

12-14 Erskine Lane - View Royal Hospital $589,000

324-21 Dallas Road – Shoal Point in James Bay $999,000

Elegantly updated 3 bedroom 2 bathroom townhome in a wellrun complex. Master bedroom is on the main floor and the kitchen has a spacious eating area. Lower floor has a large family room with 2 extra bedrooms and bathroom. Brazilian Cherry Hardwood floors, granite countertops, two gas fireplaces & a clubhouse add to the appeal.

Close to hospital, schools, shopping and the Galloping Goose Trail. Kids & Pets welcome!

Inner harbour views from your 750 sqft. deck! This elegant, well laid out 2 bedroom, 3 bathroom condo is perfect for watching all the activities on the inner harbour. This elegantly styled condo has 2 bedrooms each with their own ensuite and a powder room.

Our clients love the location as it is around the corner from the elevator to the pool/fitness area.

Some Shoal Point amenities: 25m lap pool, fitness centre, concierge, bike/kayak storage, guest suites & workshop.

2249 Oak Bay Avenue, Victoria, BC V8R 1G4 • Office +1 778-433-8885

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Office: 250 385 2033 | LuxuryWaterfront.ca

SOLD Custom Home in The Uplands

Art. Beauty. Provenance.

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The Real Estate Team You Trust for Life

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107-3614 Richmond Road MLS 415499 $549,900

1969 Fairfield Road MLS 416049 $1,599,000

Happy New Year

LD O S

Wishing you all a very special holiday season and a healthy, happy and successful 2020.

With gratitude to my clients, it was a pleasure working with you in achieving your real estate goals!

CALL ME IF YOU WANT YOUR HOME SOLD!

Wishing you the Very Best of the Holiday Season…

Call me for all your Real Estate Needs.

29 years Experience in Greater Victoria.

Residential & Commercial.

NICOLE BURGESS 250-384-8124

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GURCHARAN CHAUHAN Direct: 250-744-4613 Office: 250-384-8124 1-800-665-5303 gurcharanchauhan.com

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YOUR CORDOVA BAY TO CADBORO BAY REALTORS www.bay2bay.ca

Daniel Ross and Emily Moyes are licensed Realtors working with the award-winning brokerage The Agency, specializing in Cordova Bay to Cadboro Bay. The two have deep roots in these bayside communities, having grown up in the area. Daniel spent much of his youth on Mt. Doug, biking the trails, and enjoyed exploring the lush forest with his friends. Some of Emily’s fondest memories are in the Cadboro Bay Village and Gyro Park, and all the other beautiful beaches that line the sunrise coast.

With Emily’s decade long media career and Daniel’s history in local real estate sales, they hope to provide an unmatched service to this area.

GET MOVING AND CALL US TODAY

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Located in one of Victoria’s most premiere neighbourhoods.

Attention Golfers! Situated at the end of a quiet cul-de-sac in South Oak Bay backing onto the 15th Fairway at the prestigious Victoria Golf Club. Over 4000 sq/ft of living on an 11,841 sq/ft lot w/ a private, meticulously maintained South backyard.

The quality of this bright & charming 5 bed, 4 bath home is apparent w/ high end finishings throughout. $1,997,000 MLS 416169

Committed to Client Care!

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SELLS VICTORIA Real Estate is my passion People are my priority!

Gautam Arora

Licenced Realtor, Pemberton Holmes Gautam Arora Personal Realestate Corporation

2444 Beacon Ave Sidney, BC V8L 1X6 www.ingridjarisz.com | 250.656.4626 84

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Arorarealty.org

250.384.8124 | PembertonHolmes.com

Established 1887

BRIGGS & STRATTON AND ASSOCIATES Your home is more than a building or an address. It’s where you experience life, family, connection, growth.

Your home should be as exceptional as you are, and as you are going to be. For a lifestyle inspired by your potential, connect with our team today.

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For those ready for what’s next Nancy Stratton

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Sotheby’s International Realty Canada, Independently Owned and Operated. Not intended to solicit properties already under agreement. 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.

Andrew Wade

Mortgage Broker

250.886.1959 findmeamortgage.ca

sothebysrealty.ca

Good food Good people Good times

food and feast

the

spice is

loaded Exploring cinnamon’s savoury side

WORDS HEIDI FINK

cakesetc.ca 250-360-2390 2821 Quesnel Street Victoria, BC 86

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PHOTOGRAPHY DON DENTON

By turns spicy, sweet and fragrant, cinnamon can richly complement savoury foods as much as it does sweets like cookies. It’s time to explore what this lovely spice can do. boulevardmagazines.com  |

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Rugelach and chai tea.

Cinnamon is unfairly relegated to the baking cupboard when it has so much to offer to the entire kitchen. By turns spicy, sweet and fragrant, cinnamon can richly complement savoury foods as much as it does sweets like cookies. It’s time to explore what this lovely spice can do.

In my kitchen, you will find cinnamon roasted with winter vegetables, steeped into a warming cup of tea, mixed into a dry rub, or simmered into a fragrant Moroccan-influenced stew, to name a few outside-of-the-bakeshop cooking ideas. I find the culinary strength of cinnamon lies in its complex, spicy and warming qualities, and not necessarily in its sweetness.

There are several types of cinnamon, each with its own flavour profile and kitchen power. In fact, the cinnamon in your cupboard is not likely real cinnamon at all, but a related species, cassia. True cinnamon is harder to find and more expensive, but definitely worth seeking out.

Where our familiar “cinnamon” (cassia) is a rich, strong, spicy and dark powder, true cinnamon is milder, fruitier, lighter in colour, with a distinct flavour reminiscent of Valentine’s Day cinnamon hearts. Cassia pairs well with strong flavours and spices — curry, gingerbread, cloves — and true cinnamon pairs 88

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Everyday (or all night) seamless comfort

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perfectly with milder foods, like apples, pears, cardamom and natural cocoa.

I keep both types in my cupboard and use them in different ways. Cassia always goes in my gingerbread cookies and pumpkin spice loaf; I use it as part of my garam masala mix, used in many Indian dishes. Cassia also makes a frequent appearance in Moroccan tagines (stews) — where its liberal use distinguishes the flavour profile from Indian — and in my Mexican cooking as a subtle enhancement to taco fillings and grilled meats.

True cinnamon appears more frequently in desserts. I love to mix it into an aromatic cup of chai, sprinkle it on my morning bowl of oats, or use it instead of cassia in apple pie, where its milder aroma doesn’t out-compete the taste of the apple. I absolutely love true cinnamon when paired with natural (not Dutch-processed) cocoa powder. Try it in your next cup of Mexican-inspired hot cocoa, or in the chocolate variation of my rugelach recipe, below.

Whether or not you decide to add true cinnamon to your pantry, you should definitely explore the savoury side of cinnamon.

Its warm spiciness and subtle sweetness will add complexity, warmth and delicious flavour to all areas of your cooking. boulevardmagazines.com |

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Vital Signs measures the wellbeing of our region and reports citizens’ grades in a number of areas critical to Victoria’s vitality.

Get your free copy of the 44-page report at local grocery stores, rec centres and libraries or at VICTORIAFOUNDATION.CA

GET YOUR FREE COPY OF THE 2019 VITAL SIGNS TODAY

SIGNATURE SPONSOR: KEY ISSUES SPONSORS: Urban Systems, Booth Scott, Crest, MNP, Bayview Place Residences, Black Press Media, CIBC Wood Gundy - The Wiegel Group, and Oakcrest Park Estates Ltd.

T H A N K YO U

Thank you to Jingle Mingle donors, sponsors, in-kind supporters, guests and volunteers who are helping make a difference for people facing cancer in our community.

Funds raised through Jingle Mingle will help bring a new, world-class Innovative Therapies Unit to BC Cancer – Victoria.

BCCANCERFOUNDATION.COM/JINGLEMINGLE 2019 JINGLE MINGLE CONTRIBUTORS BOARD DIRECTOR Lynda Farmer

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REGIONAL ADVISORY COUNCIL Bev Highton, Chair Amanda Wilson Dean Clarke Jessica O’Brien Cameron Kathy Ilott Shelby Donald

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EVENT COMMITTEE Amanda Wilson, Chair Anita Voorsluys Brenda Jagdis Elizabeth Love Emma Day Heather Love Joe Day Jules Chenowith

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DECEMBER/JANUARY 201 9 - 2 0

DOUBLE CINNAMON CHAI TEA

Serves 2 Different than the chai I serve in my Indian cooking classes, this one is heavy on the cinnamon — a perfect aroma that has us feeling cosy and warm on a blustery day.

8 pods green cardamom 5 ml (½ tsp) sliced fresh ginger 5 cm (2 inches) true cinnamon stick, crushed or broken into small shards 2 cm (1 inch) regular cinnamon (cassia), in half 620-750 ml (2.5 to 3 cups) water 125 ml (½ cup) whole milk 15 ml (3 tsp) black tea leaves (I prefer Jewel of India from Silk Road Tea) sweetener to taste If possible, crush the cardamom pods and the true cinnamon in a mortar and pestle, or place them in a zipper-lock bag and roll over them with a rolling pin. This helps release the essential oils from the spices.

In a medium pot, combine the lightly crushed spices, plus ginger and the piece of regular cinnamon (cassia) with the water. Bring to a boil, reduce heat and simmer for 2 minutes. Add milk and bring to a boil again. Remove from heat and immediately add the tea leaves and some sweetener (start with 1 Tbsp) and let steep gently for 3 to 5 minutes, stirring occasionally. Taste for sweetness.

Strain chai through a tea strainer into individual cups and serve.

Note: if making more than one batch of this, strain the chai through a cheesecloth-lined strainer into a large pot or pitcher before serving.

CINNAMON RUGELACH

Makes 4 dozen These delicious and easy-to-make mini pastries are a traditional Jewish treat served during the holidays.

Dough 250 g (8 oz) cream cheese, at cool-room temperature 227 g (1 cup) unsalted butter, at cool-room temperature 50 g (¼ cup) white sugar 350 g (2.5 cups) flour 2.5 ml (½ tsp) salt Filling 150 g (⅔ cup) melted butter 50 g (¼ cup) white sugar 100 g (½ cup) brown sugar 25 ml (5 tsp) regular cinnamon (cassia) 2.5 ml (½ tsp) allspice 250 ml (1 cup) finely chopped medjool dates (optional) 1 ml (¼ tsp) salt Topping: Milk, for brushing Sugar, for sprinkling Dough: In the bowl of a standing mixer using the paddle attachment, cream butter and cream cheese together until light and fluffy.

In separate bowl, whisk together sugar, flour and salt. Add flour mixture to butter mixture and beat well to combine. Divide dough into quarters. Flatten each into a round disk of 1-inch thickness, wrap in waxed paper and refrigerate 1 hour.

Builders of Fine Custom Homes

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Filling: Keep the butter separate. In a medium bowl, mix together white sugar, brown sugar, cinnamon, allspice, salt and finely chopped dates (if using).

To make cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper. Set aside.

Take one dough disk out of the fridge at a time. Roll it out on a well-floured surface to a thickness of ¼-inch. You should have a 10-inch circle. Brush with 2 to 3 Tbsp melted butter.

Sprinkle evenly with ¼ of the sugar-date mixture. Cut the circle into 12 wedges, like a tiny pizza. Roll up each rugelach from the wide edge of the wedge to make a mini croissant shape. Place on a cookie sheet with the point of the dough facing down (so it doesn’t unroll). Repeat with remaining wedges.

Brush each lightly with milk and sprinkle with sugar.

Bake one batch at a time, for about 20 minutes, or until puffed and firm to the touch. Transfer to wire racks to cool.

CHOCOLATE-CINNAMON VARIATION Substitute the cinnamon filling, above, for the following: 114 g (½ cup) melted butter — kept separate for brushing

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Caretakers of Beautiful Landscapes

F

allingwater provided both garden maintenance and a larger install which included design, planning, grading, planting, lighting and irrigation. They offered clear expectations and timelines, and followed up after the work to ensure we were completely satisfied.

“

Moroccan lamb tagine.

I only have positive things to say about Fallingwater Property Services and we will definitely have the crew back for our next project! ” Cadboro Bay Residence

50 g (¼ cup) brown sugar 50 g (¼ cup) white sugar; 20 ml (4 tsp) natural cocoa powder; 20 ml (4 tsp) true cinnamon powder; 1 ml (¼ tsp) salt; 250 g (8 oz) mini chocolate chips.

MOROCCAN LAMB TAGINE WITH PEAR & CINNAMON Serves 6 to 8 Fragrant cinnamon has long been mixed with other spices into meat stews in North Africa and the Middle East. This recipe is adapted from one I was taught to make by a chef in Morocco. It can be made in either a tagine or a heavy pot with a tight-fitting lid. I prefer cubed lamb shoulder in this recipe, but any lamb stew meat will work.

SPICE MIXTURE 5 ml (1 tsp) ground cumin 5 ml (1 tsp) ground turmeric 5 ml (1 tsp) regular cinnamon (cassia)

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10 ml (2 tsp) dry ground ginger 5 ml (1 tsp) sea salt TAGINE 15 ml (3 Tbsp) extra virgin olive oil 1 onion, diced 3 cloves garlic, minced Spice mixture, above 900 g (2 lbs) stewing lamb, cut into ½-inch cubes 500 ml (2 cups) chicken broth 250 ml (1 cup) water 3 medium-sized firm pears, peeled, cored and cut into large pieces FINISH 180 ml (¾ cup) dried cherries or dried apricots, or a mixture (cut apricots in half) 15 ml (1 Tbsp) butter 15 ml (1 Tbsp) honey 2.5 ml (½ tsp) true cinnamon (or ¼ tsp regular cinnamon) Mix the spices together in a small bowl. Have all your ingredients chopped and ready to go.

In a large saucepan or medium pot with a tight-fitting lid, heat the olive oil until just shimmering. Add onion and sauté gently for about 7 minutes, until translucent. Add garlic and spice mixture and sauté briefly, 10 to 15 seconds, until just aromatic. Add the chicken broth, water and prepared lamb. Bring to a boil, reduce heat to lowest setting, cover and simmer gently, 1.5 to 2 hours, until lamb is tender.

Add pear and simmer very gently, covered, for about 10 minutes. Remove pan from heat (just while doing the next step). Scoop

out as much of the liquid from the tagine as you can and transfer it to a small pot. Add the dried cherries or apricots, butter, honey and true cinnamon. Bring to a boil, reduce heat partially, and simmer vigorously for 3 to 5 minutes, until liquid is reduced by at least one-third. Scrape the contents of this pot back into the lamb mixture, return it to the heat and simmer gently to meld the flavours, about 10 minutes more.

Serve immediately with warm bread. Decorate the tagine with pomegranate seeds or toasted almonds, if desired.

Tagine can be made up to 4 days ahead and reheated before serving.

ROASTED WINTER VEGETABLES WITH CINNAMON-CHILI BUTTER

Serves 4 to 6 as a side I love to pair warming spices with roasted winter vegetables.

The combination of sweet earthy vegetables with the tingle of cinnamon and cayenne makes for a delicious and satisfying winter side dish.

680 g (1.5 lbs) winter squash, peeled and cubed 680 g (1.5 lbs) parsnip, peeled, cored (if desired) and cut into chunks 454 g (1 lb) shallots, peeled and cut in half 15 ml (1 Tbsp) vegetable oil 5 ml (1 tsp) salt ~ 30 ml (2 Tbsp) butter, melted 7.5 ml (1.5 tsp) regular cinnamon 2.5 ml (½ tsp) cayenne, or to taste

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Chill out over the holidays.

Be water wise and thaw your turkey in the fridge.

For more water-saving holiday tips: www.crd.bc.ca/water

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Roasted mixed vegetables.

Preheat oven to 400 F (or 375 F on a convection setting). Line a baking tray with parchment paper.

In a large bowl, toss chopped squash, parsnip and shallot with oil and salt to coat evenly. Spread vegetables on tray in a thin, even layer. Place in the oven and roast for about 30 minutes, stirring halfway through the cooking time.

Meanwhile, melt together the butter, cinnamon and cayenne.

After the vegetables have roasted for about 30 minutes, remove from oven. The vegetables should be not quite cooked through.

Drizzle with cinnamon butter and use a flipper or spatula to mix well and spread the vegetables out again. (I often lift the vegetables back into the big bowl, drizzle with the cinnamon butter, mix and then return to the tray.)

Return to the oven for 5 to 10 minutes, until vegetables are cooked through and spices are fragrant. Serve immediately.

A huge thank you to Jim and Carol Ann Scott for hosting our photoshoot.

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PHOTO COURTESY SRI LANKA TOURISM

travel

Early morning in Sri Lanka.

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Create a space that is uniquely yours | established in 1980 |

Exploring the marvels of Sri Lanka From elephants to ancient monuments, this island nation offers constant intrigue WORDS LUCAS AYKROYD

MAC RENOVATIONS With sunset approaching, I ride in an open jeep past peacocks, bulls and monkeys. Jungle and grasslands stretch out endlessly on this October afternoon. My tour group is just 200 kilometres from Colombo, the modern capital of Sri Lanka, but we might as well be in a different world.

Turning off a muddy road, we emerge into a wide-open delta.

Hundreds of elephants appear on the horizon. It’s one of those utterly magical moments that reveals why this island nation of 21 million citizens, just southeast of India, is known as the “Pearl of the Indian Ocean.”

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Treat yourself or someone else!

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Kaudulla National Park is home to Asia’s largest gathering of elephants during the annual dry season. The biggest males weigh nearly 12,000 pounds. While eating grass, mothers and babies scoop up turf and squirt water with their trunks. Watching from the jeep at a safe distance, it’s an awesome spectacle.

As a fan of the classic British pop band Duran Duran, I also recall how elephants make cameos in the glamourous Sri Lanka-shot videos for 1982’s Hungry Like the Wolf and Save a Prayer.

In 1983, civil war tragically came to Sri Lanka, pitting the Sinhalese majority (75 per cent of the population) versus the Tamil minority (15 per cent). The conflict raged on and off until 2009.

After a decade of peace, terrorist bombings on Easter Sunday shocked the world in 2019. Still, the Sri Lankan government took prompt action to ensure this would remain an isolated occurrence and that visitors can enjoy the country’s attractions safely.

When I head to nearby Sigiriya the next day, my main concern is making sure the mischievous tufted grey langur monkeys who haunt this iconic, 660-foot-high rock fortress don’t snatch a banana from my day pack. Sri Lanka, a fruit-lover’s paradise, produces more than 30 types of bananas.

Sigiriya, built by the fifth-century King Kashyapa I, is surrounded by an elaborate system of brick-walled ponds, and its moat once teemed with crocodiles. As I climb the stairs toward the summit, ancient wall paintings of topless nymphs with elaborate headdresses, bearing flowers and fruit, catch my eye. Even more impressive are two massive stone paws. Sigiriya means “Lion Rock,” and they’re all that’s left of the original lion sculpture.

At the top, I enjoy the warm breeze and survey the terrace gardens below, as well as the spectacular, cloud-wreathed Knuckles

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PHOTO BY LUCAS AYKROYD

PHOTO COURTESY SRI LANKA TOURISM

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PHOTO COURTESY SRI LANKA TOURISM

Mountain Range to the south. Sigiriya is one of seven UNESCO World Heritage Sites in Sri Lanka, and it’s unforgettable.

Over the centuries, Portuguese, Dutch and British colonial rule has shaped Sri Lanka, which marked 70 years of independence in 2018. Still, the Buddhist faith has remained dominant. About 70 per cent of Sri Lankans are Buddhist, and there’s a rich historical lore to explore.

At the Dambulla Cave Temple, five caves house more than 150 statues of Buddha in various postures, juxtaposed with wild murals of demons and gods. As I leave the former monastery, which dates back more than 2,000 years, I’m once again on monkey alert, as toque macaques spring down from nearby trees. Fortunately, they’re more interested in nibbling on pink tropical flowers than on me.

Another sacred destination is the Temple of the Tooth. Devout Buddhists, along with Western spiritual seekers, flock to the city of Kandy to observe a gold casket shaped like a stupa (a Buddhist dome monument) that reputedly contains one of Buddha’s teeth.

It’s brought out thrice daily. The sheer fervour of the temple crowds — augmented by turbaned drummers, amplified chants and heavy incense — leaves an impression on me.

That said, as a native son of Victoria, I have a longer personal history with tea-drinking.

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PHOTO COURTESY SRI LANKA TOURISM

So I’m bubbling with excitement when my group drives to the 1921-launched Blue Field Tea Factory.

With close to 200 acres of tea plants and 150 tea pickers on site, it’s a staple of Sri Lanka’s tea industry, the world’s fourth-largest. The wonderful scent of Ceylon tea pervades our 40-minute tour as a young female guide shows us how tea is weighed, dried and processed for consumption. Afterwards, I enjoy a tea-tasting ranging from Orange Pekoe to Golden Tips, and buy boxes of green tea as souvenirs.

Yet the most marvellous natural escape still lies ahead. We take a colourful, 3.5-hour train ride from Nuwara Eliya to Ella. Passengers can actually hang out of the door of the observation car to take photos of the jungle and waterfalls in this hilly region. Upon arrival, it’s a short drive to the upscale Jetwing Kaduruketha eco-resort. Time slows down here.

“We are a sustainable hotel,” says resident naturalist Ishanda Senevirathna as he takes us around the property. Fifty per cent of it is rice paddies tilled by local farmers, who split their organic crops with Jetwing.

Senevirathna points out a group of wild peacocks: “They don’t help the farmers. They come and eat the tomatoes! But the farmers do them no harm, because they’re considered sacred.”

I relax in the hotel’s infinity pool facing the

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“My main concern is making sure the mischievous tufted grey langur monkeys who haunt this iconic, 660-foot-high rock fortress don’t snatch a banana from my day pack.”

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jungle, with the Punagala Mountains in the background. More than 160 bird species are on site, including hornbills and red-backed woodpeckers. And the exotic sounds of frogs and cicadas accompany our dinner.

The menu varies daily. Tonight’s delicious dinner includes cream of pumpkin soup, grilled fish with curry leaves and, for dessert, buffalo curd (a traditional yogurt) with coconut treacle.

In my luxury villa, I cool down in the walk-in rain shower before drifting off to sleep in my king-sized bed beneath a billowing white canopy. There’s something dream-like about being in Sri Lanka. I know those elephants will be with me for years to come.

To learn more about Sri Lanka, visit srilanka.travel.

Luxury Accommodations in Sri Lanka

Here are three more fine Sri Lankan hotels to check out.

Grand Hotel: This iconic, four-star Nuwara Eliya hotel features Tudor architecture and eight restaurants and bars on site. Chandeliers and topiary gardens add to the ambience.

Mahaweli Reach: Everyone from NFL players to film location managers has stayed at this colonial-style property with spacious rooms in Kandy. Enjoy the outdoor swimming pool, lily ponds with koi fish, and breakfast buffet with excellent curries and watermelon juice.

Paradise Road Tintagel Colombo: The 10-suite boutique hotel was formerly the home of the Bandaranaike family, a prominent Sri Lankan political dynasty. From stylish modern art to restaurant dishes like black pork curry and lemon meringue pie, the vibe is indeed paradisiacal.

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A collection of all things artsy, fun and spectacular happening in Victoria this December and January. We’re intrigued by two Christmas-themed shows: A Christmas Carol rendered with the magic of puppetry and the retro charms of a screwball radio play.

And fans of the musical have both Stephen Sondheim’s sardonic Company and the straight-from-Broadway smash Beautiful: The Carole King Musical to delight in.

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“It’s a great introduction to ballet and we attract a lot of families and kids. But mostly, our shows create joy and pleasure and laughter in a very easy way.”

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KEEP ON TROCKIN’ Les Ballets Trockadero de Monte Carlo Drag queen ballet February 4 Drag queens usually perform in nightclubs moreso than concert halls, but Les Ballets Trockadero de Monte Carlo has never played by the rules. Formed in 1974 and originally part of the gay liberation movement, the “Trocks” were an all-male ballet company in New York that combined a wickedly funny sense of parody with unexpectedly impressive pointe work.

Seeing brawny dudes sporting tutus while imitating sylphs and swans made for fine burlesque; but what knocked everyone out was the high calibre of the dancing.

These men were side-splittingly funny, but they weren’t fooling around. And as the performances kept improving over the years they went from Off-Off-Broadway to global acclaim.

“We travel all over the world, doing from 100 to 150 shows a year,” says Raffaele Morra, who started dancing with Trockadero nearly 20 years ago and is currently the ballet master. “It’s a great introduction to ballet and we attract a lot of families and kids. But mostly, our shows create joy and pleasure and laughter in a very easy way.

It’s a spectacle, and our dancers have serious skills but also a lot of personality ... they can express themselves and have fun.”

The program being presented in Victoria includes Act 2 of Swan Lake and Go For Barocco, a wacky homage inspired

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by the cool, neo-classical style of revered choreographer George Balanchine. “This is like a presentation card from Les Ballets Trockadero,” says Morra. “It’s a selection of our best work.”

Performing February 4 at the Royal Theatre. For tickets, see RMTS.

SONDHEIM’S BIRTHDAY PARTY Company Sondheim musical at Langham Court January 15 to February 1

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Stephen Sondheim is an unexcelled master of the modern musical, and his multiple-award-winning 1970 comedy Company is no stranger to Langham Court. But when Heather Jarvie directs the new remount, she’ll be examining the musical’s sexism with a contemporary eye.

“I’ve always been a fan of Sondheim and the music in Company is just fantastic. It doesn’t take itself too seriously and has so much heart,” says Jarvie. “But it’s a fascinating challenge to mount it while looking at its built-in misogyny.”

The story is set on the 35th birthday of Robert, a bachelor with a couple of casual girlfriends who is happiest when spending his time with close friends, five married couples who are the “company” of

Les Ballets Trockadero de Monte Carlo.

PHOTO BY ZORAN JELENIC

December 3 - 22, 2019

the title. Although these friends all think Robert should be married, the guys also pressure him to go out and wallow in the bachelor lifestyle, thus generating some of the dated sexist tropes that concern Jarvie. “So how can we be true to the original material while reflecting our modern times?” she asks.

A skilled director who most recently helmed a musical about Edgar Allan Poe at the 2019 Fringe Festival, Jarvie intends to take full advantage of Company’s non-linear storyline to bring a fresher feel. “There is so much room for creativity with all these vignettes,” she says. “Plus we have a brilliant cast.”

According to Jarvie, the key to Company is in finding the balance of humour and emotion. “There are many comedic moments but there is heartache too,” she says. “There has to be honesty.”

Running from January 15 to February 1. For tickets, see Langham Court.

TURN YOUR RADIO ON Radio, Mistletoe, & My Man Godfrey!

David Radford’s Christmas show December 28-31

B y D u n ca n i l l ahn M aJocnm ny D ona oe W it h

“If you’ve finally had your fill of “It’s a Wonderful Life” but are still in search of seasonal catharsis, might I suggest a very charming alternative, one that offers sentimentality without shame? It’s called “Every Brilliant Thing,” and it’s pretty much guaranteed to keep your eyes brimming.” —NEW YORK TIMES

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Man Godfrey! The work of Launch Pad Theatre, probably best known for its hip Bard in the Ballroom Shakespeare spoofs at Craigdarroch Castle, Radio purports to be a 1930s radio play, with the real audience functioning as studio spectators watching a broadcast going out over the airwaves.

According to Launch Pad co-founder David Radford, Radio’s four actors supply a dozen voices, as well as using a table loaded with everyday objects to improvise nearly 40 amusing sound effects, from a hooting foghorn to the opening of a shower curtain. “It’s still a radio play but we give the audience a real theatrical experience . . . this is the fourth year we’ve done this and we can really lift it off the page,” says Radford.

According to Radford’s wife and Launch Pad co-founder Christina Patterson, the show is based on the 1936 screwball comedy classic My Man Godfrey. “Even though it has nothing to do with Christmas, the storyline hits all those classic themes like rich versus poor, and a person who gets redeemed by learning about charity,” Patterson explains. “It’s warm and sweet and uplifting at the end . . . plus it’s silly, absurd and very, very funny.”

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vivid presentation. “We get a lot of repeat business,” Radford adds.

“It’s become a bit of a tradition.”

Performing December 28-31 at the Intrepid Theatre Club, #21609 Blanshard. For tickets, see Eventbrite.ca.

THE MUSIC OF SHAKESPEARE Baltimore Consort: If Music be the Food of Love Early Music special event January 11 Founded in 1980, the Baltimore Consort is one of the most popular and respected “early music” ensembles in the world. Regular guests of the Early Music Society of the Islands, they’re back after a decade’s absence from Victoria and are touring their newest CD, If Music Be the Food Of Love. Focused on the music of Shakespeare’s time, it includes many vocal and instrumental songs that would have been performed on stage for plays such as The Tempest and Twelfth Night.

“The Baltimore Consort were pioneers of bringing the popular music of the 16th and 17th centuries to concert halls,” explains EMSI artistic director James Young. “It’s good-quality music, but it’s also very accessible and includes a lot of dance tunes.”

Music was a big component of Elizabethan theatre, and it was very common for songs to be played onstage. According to Young, one of Shakespeare’s in-house musicians, a lutenist named Robert Johnson, composed many hit songs such as Where the Bee Sucks and

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Full Fathom Five.

“There will also be other recognizable songs such as ones by John Dowland, and two settings of Greensleeves,” adds Young.

The Consort comprises six musicians and a soprano, with instrumentation ranging from the banjo-like cittern to lutes, viols, recorders and crumhorns. Although celebrated for their virtuosity and period authenticity, the Consort are also crowd-pleasers capable of evoking sheer joy.

“They are good friends and you can tell they love playing with each other,” Young says. “This is the original toe-tapping music.”

Performing January 11 at Alix Goolden. Tickets available via RMTS, Munro’s and Ivy’s.

THE “WONDER” OF CHRISTMAS A Christmas Carol Whimsical puppetry by WONDERHEADS December 17-18 Just over a decade ago Kate Braidwood and Andrew Phoenix met at school in California, then found themselves in Portland collaborating on a theatre project involving masks. That collaboration morphed into both a marriage and a unique company, WONDERHEADS, that specialized in physical theatre and “full-body” mask work (essentially, the actors wear hugely oversize heads).

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Their celebrated Grim & Fischer characters turned them into Fringe Festival superstars and solidified what Braidwood calls their “live-action Pixar” aesthetic: wordless performance combining a child-like whimsicality with darkness and adult themes. After moving back to Braidwood’s hometown of Victoria three years ago and building a studio, the two have been touring widely. And after two years of work they are launching their newest, most ambitious creation, A Christmas Carol.

“We’ve always been all-mask but now we’re moving into puppetry too because it expands what we can do,” explains Phoenix, who adds that their stripped-down, 70-minute version of the Dickens classic nonetheless contains 15 characters. Although initially worried about tackling such a complicated story, Braidwood and Phoenix have gotten so used to paring down their narratives that it wasn’t a problem.

“We convey everything with visual cues, plus our style is to expand the fantasy element anyway,” Braidwood says. “We get at the heart of a scene with images instead of words.”

Add in some visual projections — including a few immortal lines from the text — and an all-original soundtrack composed by colleagues from Los Angeles, and this will be a gentle and magical Christmas Carol like you’ve never experienced before.

Performing December 17-18 at McPherson Theatre. For tickets, see RMTS.

THE TIMELESS MUSIC OF CAROLE KING BEAUTIFUL: The Carole King Musical Musical presented by Henry Kolenko January 31-February 2

In the 1960s, most pregnant 17-year-olds would have worried about what the hell they were going to do. Carole King chose to write Will You Still Love Me Tomorrow with songwriting partner and future husband Gerry Goffin, and watched it become a chart-topping smash by The Shirelles.

That was the start of one of the great careers in American music history, a troubled but ultimately triumphant story that is movingly told in Beautiful: The Carole King Musical. The multi-award-winning show, which just closed after six years on Broadway, was written by Douglas McGrath, a Tony and Academy Award nominee probably most famous as the writer-director of the Jane Austen adaptation Emma.

At first McGrath was only aware of King’s remarkable musical legacy, which started with numerous hits written for everyone from The Drifters to Aretha Franklin, and culminated with her solo Tapestry masterpiece.

“Carole and Gerry were classicists disguised as revolutionaries, and they were writing as an extension of the American musical tradition,” says McGrath. “That’s why the songs are still great, still relevant.”

But the incredibly talented and hardworking King ended up in several failed marriages that nearly destroyed her.

“Ultimately this is a story about triumphing over personal struggle, and I think that’s why it has universal appeal,” McGrath says.

With elaborate sets, gorgeous costumes and over 30 performers, Beautiful is a classic Broadway extravaganza. And the touring version — the only one in North America — was painstakingly cast out of New York.

“We don’t adjust our standards because it’s a touring show,” explains McGrath. “This isn’t just nostalgia, it’s deeply emotional and it puts in context how these songs came to life,” he adds. “And we need great actors who can deliver those moments.”

Running from January 31 to February 2. For tickets, see RMTS.

Wellness Weekend JANUARY 31 - FEBRUARY 2 2020 Start your new year by soaking in everything you need to know to live your best life.

Led by Catherine Roscoe Barr, BSc Neuroscience, wellness coach and founder of The Life Delicious, this weekend retreat will lead participants through five in-depth modules on Mindset, Movement, Nutrition, Sleep and Connection.

INCLUDED: Two nights accommodation | Exclusive access to heated seaside mineral pools | Nutritious and locally-inspired meals | Creation of personalized action plan for an exceptionally energized experience Guided group exercise | Information sessions and discussions Complimentary self-parking, WiFi, turn down service, and more.

For more information and to register, visit thelifedelicious.ca/retreats boulevardmagazines.com |

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secrets and lives —

AND THE 7 SINS

m WORDS ANGELA COWAN

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PHOTOGRAPHY LIA CROWE

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ixing colours, shapes, form and function, interior designer Janice Jefferson spends her life tailoring fresh and vintage design to fit her clients’ desires. A storyteller at heart, she uses her clients’ personalities, journeys and experiences to guide their collaborative style choices “towards beautiful function with gentle nudges in the right direction.”

Janice founded Modhaus Interior Design in 2008 and has worked on personal and commercial projects since with equal passion.

(And, as the curator of Design Notes in each edition of Boulevard, she is also a big part of the Black Press magazine team.)

“I love the challenge of an extensive renovation,” she says. “Staying within the boundaries of space and budget, and [working through] the problem-solving involved, is very satisfying.”

And while the design path differs widely from client to client, there are a few signature aspects that she always comes back to.

“It’s important to me to always add vintage items,” she says. “Often it’s freshly upholstered soft furnishings, rewired lighting, art or something which says, ‘Hey, I have a history and I’m awesome!’ I make sure to keep a selection of items on hand awaiting the right client.”

Never afraid of a little whimsy or mystery, Janice revels in pushing the envelope and trying new things, like adding a secret lounge accessed through a useful armoire, à la Narnia.

The bottom line: “When I know the design is a little crazy, I know it’s right.”

“A close friend recently told me I should write a kettle manifesto. (“Oh, you want to buy a new kettle? Have a seat. Do you have half an hour?”)

The 7 Sins envy:

Whose shoes would you like to walk in?

Dorothy Draper. While my personal design aesthetic lands somewhere between Dorothy Draper and the Bauhaus movement, Dorothy Draper was inspirational in her groundbreaking influence in the world of interior design. She had her hands in many pots, always driving the narrative of her time. Walking in her shoes would be a thrill!

gluttony:

What is the food you could eat over and over again?

I love the variety of Mexican food. I could eat fresh salsa every day. Yummy!

greed:

You’re given $1 million that you have to spend selfishly. What would you spend it on?

Short and sweet: a vacation home somewhere warm.

wrath:

Pet peeves?

Rugs too small for a room — don’t get me started — and poorly designed kettles. A close friend recently told me I should write a kettle manifesto. (“Oh, you want to buy a new kettle?

Have a seat. Do you have half an hour?”)

sloth:

Where would you spend a long time doing nothing?

I’m somewhat of a water baby. I LOVE being in a lake on a hot day, or in a pool on a floatie with a cocktail in hand.

Great solo time or surrounded by friends and lots of laughs, and always with a pile of design magazines close by. I installed a bathtub on our deck as a place to enjoy relaxing in the sun after a day in the garden.

pride:

What is the one thing you’re secretly proud of?

One summer in my early 20s I completed flight school as one of a few civilians among what seemed like 14-yearold Cadets!

lust:

What makes your heart beat faster?

If you know me well, you know if I see great design, I walk away or close the book. I have to process how amazing it is before I can take a second look. It’s quite humorous actually, a designer who can’t contain her excitement for amazeballs design.

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narrative

WORDS SUSAN LUNDY

WHAT WE DID ON OUR CHRISTMAS VACATION AT T I M E S L I K E T H E SE T H E WOR L D BE C OM E S A L O T SM A L L E R A N D T H E T H I NG S T H AT A R E I M P ORTA N T BE C OM E BIG GE R .

have about 30 years’ worth of Christmas dinner photos. You probably have them too. They all look much the same: there’s the red and green candles flickering beside a holiday-patterned platter of turkey, bowls of steaming vegetables and mashed potatoes. There’s the gravy boat and matching plates holding cranberry sauce and gherkin pickles, the once-a-year china, gleaming silverware and place settings topped with Christmas crack-

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ers. A fairly regular cast of nicely dressed people sit at the table, most wearing a grimace-smile that says “pleeease get on with the photo so we can eat.”

But among my collection of photos, last year’s stands out. The candles are there, yes, but the dining room table has moved, the cast is not dressed in any finery and the dinner feast is markedly un-festive. The faces, illuminated only by candlelight, seem a bit weary. The clothes are

ILLUSTRATION BY SIERRA LUNDY

bulky; two people are wearing toques. The red-and-green-checked tablecloth is there, and the crackers and the wine, but I’m not seeing the fancy dinnerware and, instead of holding a traditional holiday spread, the plates are topped with burgers.

Last year, just five days before Christmas, hurricane-force winds blew in a wild twist on our traditional holiday season. Twenty trees crashed down on our five Salt Spring Island acres — six across the driveway. A smashed transformer, severed hydro pole, debris and a

tangle of downed power lines at the top of the driveway said it all: there would be no power for days (eight days, to be exact).

We had eight people at home for the holidays: our four kids — thankfully, all in their 20s — plus one of their partners, as well as me, my husband Bruce and our friend Julian.

At first, we had use of a small generator and chose to power the fridge for a few hours at a time. We lit the house at night with candles — over 60 of them during the next eight days — as well as a

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couple of propane lanterns pulled from our camping gear. Luckily, we have a three-burner gas cookstove and a barbecue, so we organized a cook station on the back deck.

We also have an emergency kit, finally purchased just a few months prior to the windstorm, after years of procrastination. Bruce pulled out the kit’s headlamp and wore it with great enthusiasm — a one-eyed monster roaming the dark, inside and out.

Our existence shifted to pioneer mode. With only about six hours of daylight, there was much to do! We sawed and bucked up the trees on the driveway and cleared some of the debris in the yard, building a massive bonfire one afternoon. In the kitchen, we chopped vegetables and prepped food to cook after dark.

A boil water advisory was issued immediately following the storm, but on day three the water from the taps slowed to a trickle and then stopped completely. Now daylight meant filling buckets with water from a rain barrel to use for dish-washing and toilet-flushing, and to boil for teeth- and face-washing.

Eventually we lost the battle of powering the fridge and moved the food into outdoor bins, realizing this meant we’d lose all of our freezer food.

In the evenings we lived in the living room, huddled around the wood stove. Bedding, extra blankets, chairs and even the dining room table followed. We hunkered down, sipped wine, munched on simple meals, chatted and paired off to play Scrabble or cribbage.

(But never moving too far from the stove.)

It was cold! Especially at night. Four people could sleep near the wood stove, but Bruce and I retreated to our bedroom to sleep, and Julian went to his. My elder daughter tucked into her childhood room, which was probably the coldest of the three. She slept under two blankets and wore four layers of clothing — silk shirt, merino wool sweater, cashmere sweater and down jacket. She wrapped a vest around her face. Similarly, I wore a Lululemon ski shirt that

became a second skin for the entire week. We all tucked into our warmest layers, wearing them day and night.

The tree — traditionally decorated on Christmas Eve — remained undressed in the corner, a sad string of un-lit lights draped over its boughs. But on Christmas night, we used the last gasp of life from the generator to turn on that string of lights. It felt a bit like a Christmas miracle.

For days, we’d held on to the plan of serving a traditional Christmas dinner, with Bruce and Julian theorizing on the best way to cook a turkey on the barbecue. But when the water stopped on December 23, it all just suddenly seemed too much. So we cooked burgers — vegetarian and turkey — and placed them on paper plates. We played games at the table by candlelight and drank through our (happily well-stocked) liquor cabinet.

After it was all over, the kids mused, “How will we ever beat that Christmas?”

At times like these the world becomes a lot smaller and the things that are important become bigger. I learned that all the holiday trimmings — the tree, the turkey dinner, the gifts — are small things.

Huddling in front of the wood stove with the people you love is a big thing. In fact, for that week, it meant everything.

So, despite the hardship we endured, I look with fondness upon last year’s un-festive Christmas dinner photograph. It will always be a stand-out in my collection.

Do you have a good story to tell — and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,000 words long and sent to managing editor Susan Lundy at lundys@shaw.ca. Please place the word “Narrative” in the subject line.

BUSINESS DOESN’T STOP

AT SUNSET

DON’T GET LEFT IN THE DARK THIS WINTER VANCOUVER – NANAIMO IN 18 MINUTES VANCOUVER – VICTORIA IN 35 MINUTES

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helijet | 1.800.665.4354

DECEMBER/JANUARY 201 9 - 2 0

DISCOVERING NEW DISCOVERY SPORT AND DISCOVERY

NEVER STOP DISCOVERING

BOOK A TEST DRIVE Seek out the world’s hottest cold spots with the New Discovery Sport and Discovery. Optimized design, all-wheel-drive and legendary Land Rover capability mean you can drop into those special places any time of year.

Land Rover Victoria 3351Douglas Street, Victoria, BC V8Z 3L4

BOOK A TEST DRIVE

250 475 3313 Seek Seek out out the the world’s world’s hottest hottest cold cold spots spots with with the the landrovervictoria.com New New Discovery Discovery Sport Sport and and Discovery.

Discovery. Optimized Optimized design, design, all-wheel-drive all-wheel-drive and and legendary legendary Land Land Rover Rover capability capability mean mean you you can can drop drop into into those those special special places places any any time time of of year. year.

Land Land Rover Rover Victoria Victoria 3351Douglas 3351Douglas Street, Victoria, Victoria, BC BC V8Z V8Z 3L4 3L4 3L4 3351 Douglas Street, 250 250 475 475 3313 3313 landrovervictoria.com landrovervictoria.com European models shown. Please consult your Land Rover Authorized Retailer for specific model availability.Dealer number 30479 European models shown. Please consult your Land Rover Authorized Retailer for specific model availability. Dealer number 30479

get the look

Knowing this fashion story would be featured during the holiday season — at time when one can go a little more glamorous makeup — Jen Clark, Boulevard fashion team makeup artist, wanted to reveal ways in which sparkles and glitter could be incorporated into daytime fashion. Makeup artists often have limited time to apply makeup for a fashion shoot, and this can be true in real life as well. But using a gel-based glitter, which is relatively quick and easy, can add a real “wow” factor. Jen wanted the final application to look more like jewellery for the face than makeup. She also wanted the pops of colour to be complementary to the wardrobe and equally balanced so the accent was supported by the fashion rather than opposing it. The key products? Jen was excited to use a new brand called Lemonhead LA, an innovative and ultra-thick luxury glitter paste that is handmade in Los Angeles. She loves this product because it’s vegan, cruelty-free and it can be used by any age, gender or artistic skill level. Whether you have full lips or delicately shaped lips, Jen says, you can’t go wrong with using a balmy-textured lipstick. She loves using Agave Lip Mask by Bite Beauty, a Canadian food-grade safe line.

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PHOTO BY LIA CROWE

THE HIGHER YOU GO, THE HIGHER YOUR STANDARDS. INTRODUCING THE NEW GENESIS G90

TEST DRIVE | PURCHASE | MAINTENANCE | WE COME TO YOU At Genesis, we are constantly redefining what is possible. With no history to hold us back, we aren’t bound by convention and our minds and eyes are wide open to everything that is possible as we explore the road less travelled. As our flagship, the Genesis G90 embodies everything that we stand for. Schedule a test drive today and let us bring the Genesis G90 to you.

Steven Pohl Genesis Victoria 1.888.456.0012 236.882.1819 GenesisVictoria.ca

™ The Genesis names, logos, product names, feature names, images and slogans are trademarks owned or licensed by Genesis Motors Canada, a division of Hyundai Auto Canada Corp.. Inventory is limited. Visit www.genesis.ca or contact your Genesis distributor for complete details.

‘‘

I decided to purchase a Lexus because it is a vehicle that’s known for its reliability and high level of driver satisfaction. This model is perfect for our current lifestyle. It’s not too big and not too small, and I love the sharp lines of this design. It’s cosy, comfy and quiet. I also love this vehicle because of the reduced footprint it leaves on the environment. And as a hybrid, it still offers a full range of distance travelling. Also, its tight-turning radius has made it the easiest vehicle we’ve ever had to park!”

Susan Martinson PHOTOGRAPHED BY GARY MCKINSTRY

2020 LEXUS UX 250h

Well equipped from $42,200.00 (Includes Freight, Delivery and Pre-Delivery Inspection. Documentation of $395.00 not included)

623 FINLAYSON STREET, VICTORIA 250-386-3700 DEALER #40155