Boulevard Magazine, 2026 ISSUE 3

Devour

On the Cover

Michelle Proctor

Fashion and prop styling: Jen Evans

Makeup and hair: Jen Clark

Model: Jack Kalashnikov

Patterned cotton shirt by Nicobar ($65) and tan pant by Coppley ($89) from House of Savoy.

Resort-style

By Tess van Straaten

The modern gentleman  Photography by Michelle Proctor

By Fox & Monocle

TUNISIA

A

By Tess van Straaten

Katherine Engqvist

Photo:

TESS

VAN STRAATEN

WRITER

TANTALIZING TUNISIA

PAGE 74

“I love to travel! I’ve been to 60 countries on six continents and my goal is to hit 100 countries on all seven continents (Antarctica, here I come). Tunisia was my 55th country and my only regret is that I didn’t have more time there.”

Tess van Straaten is an awardwinning TV journalist and magazine writer who's interviewed prime ministers, rock stars and royalty. But this fourthgeneration Victorian is probably best known for cuddling puppies and helping hundreds of rescue animals of all sizes find homes on her popular TV segment.

CINDA CHAVICH

CULINARY COMPASS

PAGE 28

“Victoria is an exciting city to cover as a food writer, something I’ve been doing for more than a decade. It was great to connect again with some of the city’s creative chefs, and learn how they are navigating industry challenges to bring us delicious new dining experiences.”

Cinda Chavich is an award-winning journalist who has specialized in food writing for more than 30 years, a former newspaper food editor, radio food columnist, cookbook author and freelance writer focusing on food, drink and culinary travel. Find her writing and recipes at TasteReport.com.

MICHELLE PROCTOR

PHOTOGRAPHER

THE MODERN

GENTLEMAN

PAGE 46

“For this shoot I wanted to create a moodiness by allowing shadows to exist while capturing images that felt cinematic. The clothes were curated but effortless and I wanted the story to feel the same. We created moments around everyday life that felt personal and intimate.”

Michelle Proctor has landed in Victoria as a brand, portrait and family photographer after living and shooting in Hong Kong for seven years.

VICTORIA LIFE AT ITS FINEST 2026 ISSUE 3

GROUP PUBLISHER Michelle Cabana

PUBLISHER Janet Gairdner

EDITOR Katherine Engqvist

DESIGN Crea Zhang

Tammy Robinson

ADVERTISING Janet Gairdner

250.480.3251

Brian Heighington

Glen Butcher Gui Santos

Josie Hadley

Peyton Seltenrich

Randi Page Halena Madison

CONTRIBUTING Janice Louise WRITERS Jeremy Pott

Natalie Bruckner

Tess van Straaten

Cinda Chavich

Paul Bucci

Katherine Engqvist

CONTRIBUTING Don Denton

PHOTOGRAPHERS Michelle Proctor

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

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.

info@blvdmag.ca boulevardmagazines.com

Living the dream

With everything going on in the world, it’s easy to get caught up in that negativity, and while it’s important to be informed, living it that cycle of fear is not sustainable. It’s vital for our wellbeing to be able to take breaks and appreciate the lives we’ve built.

As I’m writing this, spot prawn season is in full swing and my husband and I are taking every opportunity we can to get out on our boat and fill our freezer with tubs of prawns that have already been earmarked for special occasions throughout the year.

Bobbing on the gentle waves in Patricia Bay while we work to rebait the traps, a blue sky overhead with the occasional plane about to land at the nearby airport and unseasonably warm weather threatening the first sunburn of the season, I take a moment to reflect on how far we’ve come. When we first started pawning together, shortly after getting married, we had a little aluminium boat with horribly uncomfortable wooden bench seats and no shelter from the elements. It meant we could only fish on days like this, with calm waters. That first year, we pulled all of the traps by hand all 400 feet of weighted line on each set and by we, I mean mostly my husband. It was a workout and usually meant one or both of us were soaked. For our first anniversary, we bought a line puller and we still use it today, although we’ve traded in the boat for a 28-foot KingFisher.

Laughing at the memory, it made me think of another. While I was in university, one of my favourite professors used to always tell us we were living the dream. It was his catchphrase, he’d often yell it through the studio. At the time, I used to think it was cheesy but now I see what an important reminder it was and still is.

I was living the dream a younger version of myself had of getting into journalism school. Sitting in that old boat, was also a dream we’d had and this new one was an even bigger dream. It’s easy to forget how far we’ve come on this journey and keep our sights firmly ahead on the next milestone, without appreciating the progress.

Growing up, May always meant a break for some family time. Work, extracircular activities, the never ending list of things needing to be done on the farm and I’m sure a whole host of other things I didn’t appreciate as a child, were all put on hold so we could spend an evening together going downtown to the Rathskeller restaurant for platters of schnitzel and a stroll through the Inner Harbour to take in the Swiftsure boats.

(For those taking note, Rathskeller did unfortunately close in 2016 but the 81st sailing of the Swiftsure International Yacht Race returns May 23 to 24, with the Pacific NW Offshore International Yacht Race returning for its 50th iteration on May 15 to 16.)

I don’t particularly remember what was put on hold, but I do cherish memories of those spring nights over the years.

This issue is all about slowing down to enjoy the finer moments in life especially over a delicious meal. With Mother’s Day and Father’s Day on the horizon, it’s a time for celebrating those who have had a fundamental influence in your life. In The Cellar, sommelier Jeremy Pott has the perfect recommendations to mark those meaningful occasions.

In our Lifestyles feature, writer Cinda Chavich offers a glimpse into the changing landscape of the restaurant industry, highlighting new and reimagined spots that are just what you need to savour an evening out.

In our Good Taste restaurant profile, writer Natalie Bruckner interviews chef Clark Park from Chobap Sushi Bar. His journey began in Osaka, Japan, where there is a real focus on small, intimate dining experiences. An atmosphere he replicates in this eight seat restaurant.

There is something really special about slowing down, focusing on high-quality ingredients and indulging in the shift this brings. I hope you find some space and the inspiration to do just that after reading the following pages.

Until next time,

Katherine Engqvist Editor

Katherine Engqvist is an award-winning multimedia journalist. She’s based in Greater Victoria but has travelled to 32 countries looking for stories to share. When she’s not working, you can find her on the family farm, cruising through the ocean, chasing her toddler around the garden or reading a novel with a glass of wine.

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design notes

Bold

By Janice Louise, Modhaus Design

April showers have brought the May flowers but this spring is all about energized jewel tones and playful shapes. Now is the time to celebrate florals and bold metals, with equal anticipation of floppy hats to guard against that summer sunshine coming our way.

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Moebe Tall Shelf with Cabinet Arrietty Home $1,900

Bugatchi Short Sleeve Sweater Hughes for Men $288

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Rosemary and Clary Sage Body Wash Open House $62

Herman Miller Girard Flower Table In Vivid Red Gabriel Ross $1,413

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When you bring home a Bukowski Bear, you are not just buying a plush toy, but a tale of love, craftsmanship, and heritage that holds a special place in the hearts of those who own them.

Take the workout class, tackle weekend errands, and chill poolside all with your new hydration buddy in tow. The Corkcicle Cold Cup XL features the signature triple insulation, ceramic coated straw and lid, making it the ideal way to sip in style no matter where the thirst strikes.

Built with love in Sweden, they are cherished friends that embody warmth, comfort and affection.

LIVE WELL WITH

hot properties

everyone’s talking about

ADVANCING THE CONVERSATION ON WOMEN’S HEALTH

Victoria’s groundbreaking menopause conference returns bigger, bolder and armed with even more data.

Menopolooza returns to Victoria on May 16 and 17. This two-day conference aims to redefine how we view women’s health with worldclass expertise, top-tier catering, belly laughs, honest conversations and a level of care that says you’re worth it because you are.

Building on the momentum of its sold-out debut in 2025, this

BY LILLIE LOUISE

year’s event has expanded to a larger, theatre-style venue with new programming.

“At Menopolooza 1, women told us they felt invisible, uninformed and exhausted from doing the work of diagnosis alone. What happened over those two days was something we didn’t fully expect: they healed each other. Menopolooza 2 takes everything we learned including the data and goes further,” says founder Bryn Meadows.

Twelve expert speakers including OBGYNs, naturopathic doctors, physiotherapists, registered dieticians and community advocates will lead a mix of keynotes, panels and experiential sessions. For more information and tickets, go to menopolooza.com.

THE COOLEST MUSIC IN TOWN

The TD Victoria International JazzFest returns June 19 to 28, celebrating its 42nd anniversary with 10 hot days and nights of the coolest music in town.

A vibrant celebration of jazz appealing to folks from all walks of life, this year’s program promises 50 stunning performances and three workshops on nine stages across Victoria and Esquimalt.

“Jazz is the ‘sound of surprise,’ which will be heard from over 200 musicians in 42 bands from around the world,” notes the Victoria Jazz Society.

This year’s lineup includes a range of events with some free-toattend, family-friendly performances at outdoor venues as well as ticketed shows with critically acclaimed artists who are redefining jazz with fresh energy.

The 2026 festival has an operating budget of more than $1 million and is expected to have an economic impact of more than $5.5 million. As Vancouver Island’s longest running multi-day professional music festival, it’s expected to attract crowds of more than 40,000.

The complete festival lineup, artist bios and performance schedules are available at jazzvictoria.ca.

PHOTO

Rado hails

A New Era of Transparency with the 2026 Anatom Skeleton

Those familiar with renowned Swiss watchmaker Rado recognize the care the brand takes in its approach to materials and design. For decades, wearers have loved the feel of its high-tech ceramics on their skin and the scratch-resistant surfaces that define its watches.

The Rado Anatom has long embodied a commitment to this pioneering design, material innovation and durability. Introduced 43 years ago, its sculpted case follows the contours of the wrist, offering a certain comfort that is unmistakably Rado.

This year marks a bold new direction for the collection with the release of the 2026 Rado Anatom Skeleton, which preserves those familiar curves while ushering the watch into a more transparent era.

The Rado R808 automatic watch movement is now fully visible. The entire skeleton, from its cogs and springs to the bridges and plates, can be observed at work, giving the wearer a feeling of connectedness to the careful engineering that goes into every part and how they interact. This skeletonisation transforms the act of checking the time into a moment of engagement with the watch.

The much-loved materials continue to define the watch. The case carries a futuristic matte plasma aesthetic, a soft grey, almost pearlescent appearance. The high-tech ceramic bezel is echoed in the crown and clasp cover, and the velvety grey strap is crafted from a flexible, odourless rubber designed to resist wear, UV exposure and a range of chemicals.

Yellow gold accents appear sparingly within the watch. Anthracite-coated and yellow gold-coloured cogs and wheels, nickel- and ruthenium-coloured plates, and specially designed yellow gold-coloured skeletonised hands filled with Super-LumiNova® show the careful layering of the movement, which Rado describes as a three-dimensional maze.

It’s very fitting that Canadian Olympic medalist pole vaulter Alysha Newman, Rado Friend of the Brand is the face of the campaign in her home country. Her discipline and precision mirror the careful engineering of the Anatom Skeleton.

“What Alysha has already achieved, both in and out of sport, is incredible, and her successes are a testament to her passion, perseverance, and pursuit of perfection,” says Rado’s CEO Adrian Bosshard. “These qualities align seamlessly with our own core values of innovation, strength, and precision.”

“Partnering with Rado has been such an incredible experience. I’ve always admired its commitment to innovation and timeless style, and to now be part of the Rado family feels truly special. Their belief in me—both on and off the field—means so much, and I’m proud to represent a brand that shares my passion for pushing boundaries and striving for excellence,” says Alysha.

The 2026 Rado Anatom Skeleton, with its combination of innovation and craftsmanship, is priced at $6,100 CAD.

life.style.etc.

SHONDRA RONAN BARTENDER, FAIRMONT EMPRESS

WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?

I was born and raised on Hornby Island, went to high school in Courtenay, and did two years of post-secondary education at Queen’s University in Ontario before running from winter to finish my degree at UVic.

WHAT HAS BEEN YOUR CAREER PATH?

I always intended to work in a medical profession, but working in bars to support myself through post-secondary education led to me developing a deep passion for hospitality. I got lucky enough to get a job at the Fairmont Empress in 2016, and it developed into a career I love.

WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?

I love being creative with new recipes and meeting international travellers. Everyone has something to teach me or a story to tell!

WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?

I love spending time with my horses, especially training the young ones.

WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?

If it’s meant to be, it will be.

WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?

Being detail-oriented and observant. I love reading people and tailoring a hospitality experience just for them.

WHAT IS GOOD STYLE TO YOU?

Classic quiet luxury, good tailoring, quality fabrics, and the correct colour palette.

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?

Classic over trendy, but with bold accessories.

FASHION & BEAUTY

Uniform: Equestrian-chic, or elevated classic comfort.

All-time favourite piece: A simple, slip-style silk dress.

Favourite pair of shoes: Anything French or Italian made.

Favourite day-bag: A mid-sized Louis Vuitton.

Favourite work tool: A great hair day.

Fashion obsession: Clean lines and neutral tones.

STYLE INSPIRATIONS & LIFE

Necessary indulgence for either fashion or beauty: Well-made, comfortable shoes.

Scent: Baccarat Rouge 540 layered with something more feminine.

Favourite cocktail or wine: A Paper Plane is my perfect cocktail. It’s balanced, fresh and complex but anytime is a good time for champagne!

Favourite flower: Ranunculus or peonies in late spring is my favourite time for blooms.

One thing that consistently lifts your spirits during hard times: Always having something planned to look forward to, with people I love.

hot properties

“It feels like you’re in a resort. It has every amenity and the highest quality imaginable and yet it still feels so comfortable.”

As soon as you step into this recently remodelled North Saanich stunner, it’s hard not to be captivated by the view. The Salish Sea dotted with small islands and tiny islets stretches as far as the eye can see. It’s a quintessentially West Coast landscape, with towering trees and eagles flying overhead.

“You get really dramatic views and because it’s so open, you get sunlight all day,” says listing agent Chace Whitson as he gives me a tour of 10865 Fernie Wynd Rd.

Soaring two-storey coffered ceilings in the massive great room and a wall of glass are designed to maximize the vista and even on a grey and rainy day, light floods into this Curteis Point property on the northeastern tip of the Saanich Peninsula.

“It’s a hidden gem for sure,” Chace explains. “There’s lots of sea life around here and it’s really calm because you’re very protected.”

Perched on 1.26-acres of private waterfront to the east of the Swartz Bay ferry terminal, the property not only has a sheltered beach but also a little islet you can walk to at low tide.

“I don’t know anybody that has their own private island at the end of their property,” Chace says. “It’s pretty special.”

The 9,300-square-foot home looks like a modern French chateau from the outside and on the inside, it’s West Coast living at its finest. It was completely remodelled in 2025 by Città Construction and no expense was spared.

“Every square inch of the home has been redone reimagined and the layout has changed completely,” Chace tells me. “It was very closed off and compartmentalized before and when you walked in, you didn’t see this big vista because there were two circular staircases that blocked the view.”

LOCALLY CRAFTED MODERN –

“Every square inch of the home has been redone reimagined and the layout has changed completely.”

Floating stairs, anchored to what looks like the spine of a fish (perfect for the seaside setting), and a glass catwalk now enhance the view instead of blocking it and add to the ‘wow’ moment when you walk in. Glass nano doors along the waterfront wall of the great room also open up to a new 2,000-square-foot sundeck and bring the outdoors in.

“My favourite thing about the home is how the inside opens up to the outside,” Chace says. “The deck wraps around and gets drenched in sun all afternoon and even though we can’t see it today, Mount Baker is directly in front of us.”

A jewel box kitchen, with dramatic quartz counters and two massive islands, also soaks up the view. It’s on one side of the great room and a sprawling primary suite, which has access to the sundeck and hot tub, is on the other.

The shower in the primary suite is the biggest walk-in shower I’ve ever seen. It’s so big, I decide to take a quick measurement and estimate it to be around 65 square feet.

“I don’t think I’ve ever seen one as big as this, either,” Chace says. “It really is incredible.”

Beyond the bathroom is a primary closet that’s bigger than many standard-size bedrooms. But despite the size of the home, it doesn’t seem overwhelming.

“This is a massive house but it’s very comfortable and it has a great layout for the size,” Chase tells me as we head upstairs.

There are three more bedrooms on the left side the largest of which faces the water and a second primary suite on the east side of the home. It’s not as large as the main floor primary, but it has stunning views.

The view from the glass catwalk connecting the two sides of the home is also among the best in the house.

There’s also a palatial laundry room on the top level and I don’t use this word lightly. The more than 240-square-foot room, which is one of three laundry areas in the home, feels more like a resort laundry and that feeling is echoed throughout the estate.

The lower level, with tile that looks like hardwood, has a billiards/games room area with a bar, a family room, and a gym that’s bigger and better equipped than most hotel gyms.

“It’s certainly an incredible feature of the home,” Chase says. “It’s 900 square feet of gym and every piece of modern equipment you would want. It even has a race car simulator.”

There’s also a fully-equipped guest suite, a guitar storage room that resembles a hotel luggage room (I’m told the owner has “a gazillion guitars”), and a covered patio area overlooking the water.

But it’s the outside space, with several tiered patios and the private beach, which truly makes this property special. Arbutus trees arch towards the islet with views toward Page Passage, Fernie Island and John Passage.

“I love that it’s all about the view,” Chace says. “It feels like you’re in a resort. It has every amenity and the highest quality imaginable and yet it still feels so comfortable.”

the cellar

WORDS JEREMY POTT, SOMMELIER AND HEAD BUYER, CASCADIA LIQUOR

May and June bring with them two meaningful occasions: Mother’s Day and Father’s Day. Both invite us to pause and recognize the people who shape our lives in quiet, lasting ways. Whether celebrating a parent, a partner, or someone who has taken on that role with care and intention, these are opportunities to show appreciation not just in words, but through shared experiences. Wine, with its ability to elevate even the simplest gathering, becomes a thoughtful expression of that gratitude. A beautifully chosen bottle can transform a meal, mark a moment and create a sense of occasion that lingers well beyond the last glass. The selections here are refined, expressive and perfectly suited for celebrating those who give so much, whether around a carefully prepared table or during a relaxed evening spent together.

Kendall-Jackson

France | 2024

Fresh, vibrant and effortlessly stylish, this south of France rosé captures the spirit of the season. Aromas of strawberry, watermelon and citrus zest lead into a crisp, dry palate with a clean, refreshing finish. Light-bodied yet expressive, it’s the kind of wine that transitions seamlessly from afternoon gatherings to sunset dinners.

Pair with grilled shrimp, summer salads, charcuterie, or simply enjoy chilled on the patio as the days stretch longer.

$27.49 (plus tax and deposit)

Château Ferrande Blanc

France | 2024

From Bordeaux, this elegant white blend of sauvignon blanc, Sémillon and sauvignon gris offers a refined balance of freshness and depth. Aromas of citrus, green apple and white flowers are complemented by subtle herbal notes and a touch of minerality. The palate is crisp and vibrant, with a smooth texture and a clean, lingering finish that makes it exceptionally versatile.

Pair with oysters, grilled fish, asparagus dishes, or goat cheese. Perfect for light, sophisticated meals as the season turns toward summer.

$46.99 (plus tax and deposit)

Hawkeye Mountain Cabernet Sauvignon

USA | 2022

Sourced from the rugged slopes of Hawkeye Mountain in Sonoma County, this cabernet sauvignon is a bold yet polished expression of site-driven winemaking. Rich layers of blackberry, cassis and dark plum are complemented by notes of cocoa, espresso and toasted oak. Firm, structured tannins provide depth and longevity, while a refined finish keeps the wine balanced and composed.

Pair with grilled ribeye, braised short rib or smoked brisket. An exceptional choice for Father’s Day or any occasion that calls for a statement red.

$87.49 (plus tax and deposit)

Tedeschi

Amarone

Italy | 2022

A benchmark amarone that captures the richness and intensity of Veneto’s most iconic style, this wine is both powerful and deeply refined. Layers of dried cherry, fig and plum unfold alongside notes of cocoa, spice and a hint of balsamic warmth. Full-bodied and velvety, with lingering depth and complexity, it offers a luxurious experience suited to meaningful celebrations.

Pair with braised beef, osso buco, aged cheeses or rich pasta dishes. An exceptional choice for a memorable Father’s Day dinner or a special evening shared.

$70.49 (plus tax and deposit)

Hampton Water Rosé

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Culinary

compass

Old faces, new places the changing landscape of Victoria’s restaurant

industry

WORDS CINDA CHAVICH

“There’s always a way to do it. People are always hungry. There will always be restaurants.”

The buzz is palpable as the dinner crowd gathers at Cafe Brio on a Saturday night.

From the warm welcome and familiar decor to the seasoned staff and creative local menu, it’s vintage Victoria dining the kind of place that put our small city on the culinary map when it first opened nearly 30 years ago.

It’s no secret Greater Victoria’s independent restaurants have faced challenges in recent years from shortages of skilled workers to high rents and skyrocketing food costs yet despite some setbacks and closures, they forge ahead. Whether it’s new owners taking on established properties or chefs creating new concepts, there’s a delicious buzz building in the hospitality business around town.

And like a game of musical dining chairs, local chefs and culinary professionals have shifted positions, with some of your favourite talents finding new roles inside and outside the kitchen.

The quiet but significant reshuffling of stewardship at two of the city’s most influential “legacy” dining rooms, Cafe Brio and Brasserie L’Ecole, is the perfect example of this evolution.

Partners, chef Sam Harris and barman Vincent Vanderheide, now own and operate both restaurants under their Vinuel Restaurant Group (a portmanteau of their first names).

It was serendipity that led the longtime colleagues and friends into the world of restaurant ownership. When Sam a chef known for launching such acclaimed restaurants as The Courtney Room, Agrius and Boom + Batten applied for the chef’s position at Cafe Brio in 2022, former owner Greg Hays was keen to retire.

Greg not only hired Sam, he eventually sold Sam and Vincent the business.

“So, I got the chef spot first and I lured Vinnie in,” Sam says. “Like-minded people come together, right? That’s how it works.”

While Sam admits he likes “projects” and the challenge of opening new restaurants the idea of owning a business that embodied their shared love of local food and hospitality just clicked. The pair slid right into the operation, keeping the skilled servers and local suppliers, and Cafe Brio flourished, with the same food and ambiance beloved by a loyal clientele.

When the opportunity arose to buy the popular, but struggling, Brasserie L’Ecole, they had established a track record and their bankers were on board.

“We’ve felt confident that we could take our formula keep all of the staff, invest some of our resources and invest our time to get our systems into place to turn it around,” Sam says. “We kept the product the same, but we changed the model, making it easier for people to access reservations, with more servers in the room. We just plan to be busy.”

Their years of experience working for larger companies helped the partners develop solid systems to track food and beverage costs and manage the razor thin margins notorious in the restaurant business.

So far, it’s worked, earning them enough capital to launch their own new venture, Dough Eyes, an artisan New York-style pizza and gelato shop, set in the former location of vegan pizza franchise Virtuous Pie.

It’s just one of the new city eateries in the planning and construction phase now.

Victoria is home to more restaurants per capita than any other Canadian city some 4.6 eateries per 1,000 residents, according to Statistics Canada’s most recent data.

As part of the city’s tourism sector, food service is a big economic driver, with independent restaurants supporting Island farmers and fishers, helping to sustain local food systems.

Still, there’s constant churn in the restaurant business, and it’s harder than ever for restaurateurs to make sense of the numbers. Even with strong customer support, several popular spots, including Saveur, Chorizo & Co. and Little Jumbo, have closed their doors.

Clark Deutscher, chef-owner of Hanks, Nowhere, Ate and Somewhere, sold Hanks and shuttered the rest of his popular eateries last year. Unicorn Sparkles (named by his young daughter) is now his only operation. Reimagined in the old Nowhere space, it is the one place where Clark’s fans can still enjoy the

hyper-local menus that change at the whim of this creative cook.

“It kind of has the vibes of the original Hanks, back in the day, a little louder, rough around the edges, but the food is fairly refined,” Clark says. He continues to source ingredients from small local farms, break down whole animals and mill his own flour, a formula he says keeps his prices down.

The elaborate multi-course menus are gone, but whether it’s his house-made pasta (think mortadella carbonara or agnolotti with beef shin ragout), giant burgers, pizzas or steak, creativity rules. And, in his typically irreverent fashion, Clark turns out a bargain “Cheap Shit” menu every week, where you can try his house-made pastrami sandwich or beef cheek and black bean fried rice with a $5 cocktail.

It’s a distillation of his former restaurant hits, the kind of place to expect the unexpected.

“We’re only open four days a week and we’re writing up new menus every day.” Clark runs Unicorn Sparkles with a small staff and posts his handwritten menus online.

“Pasta is the one thing we kind of stick to we can use pasta as a vessel for a lot of things we want to do.”

Pasta is the focus for the latest new kids on the block, too.

At Lumache, chef James Frost and his sommelier wife Heather Dosman offer a curated food and wine menu, based on James’ love of Northern Italian cuisine, especially handmade pasta.

There are only 16 seats here, but they’ve turned the tiny space (which once housed Ate and Hanks) into an intimate slow food destination, where you can sit at the bar to watch the chefs cooking while sipping a glass of wine from a small, sustainable producer.

Whether it’s James’ tender agnolotti del plin glazed in a beautiful red wine sauce, the impressive lasagna bolognese with 10 layers of tender green pasta, the spruce tip gelato or tiramisu made with their own house-made mascarpone, there’s skill and passion in every plate.

But even with a solid business plan in place, it was challenging for the experienced culinary couple to get their restaurant off the ground.

James and Heather made the move from Vancouver two years ago and spent much of that time preparing to open Lumache, running regular pop-up dinners at Cafe Brio and selling their lasagna and tiramisu to test the market, while searching for affordable space to lease.

“The original plan was for a 50-seat restaurant this is about as small as it gets,” James admits, noting leases in Victoria are as high, or higher, than Vancouver, with the city’s slow, expensive permitting and licensing process an onerous barrier to opening a small business.

But when they eventually opened Lumache in December 2025, the couple already had a loyal customer base for their traditional, artisan pasta-focussed menus, and reservations now fill up a month in advance.

“We just saw an opportunity in the restaurant landscape and people have been extremely supportive.”

James and Heather aren’t the only ones to make the move to Greater Victoria. We’ve had an influx of top chefs in recent years, most notably Marilena’s Kristian Eligh returning home and Andrea Alridge, opening chef at Janevca, both arriving after impressive careers in Vancouver and setting the bar for fine dining.

Chef Julie Hyde is the new executive chef at The Courtney Room, fresh from Toronto where she earned a Michelin star for her seafood-centred cuisine at Restaurant 20 Victoria and was the only female chef leading a Michelin-starred restaurant in that city.

And the dynamic duo of sommelier/owner Sydney Cooper and chef Billy Nguyen crossed the pond from Vancouver and are making waves with their chic wine bar, Rabbit Rabbit.

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RABBIT RABBIT.

PHOTO BY DON DENTON

“We want to host people, and we want to cook for them, so we’ll figure out how to do that, with the things we love and people we love working with.”

Like the Vinuel Restaurant Group, some hospitality companies are investing in both established and new properties. The Fairmont Empress has reopened The Bengal to serve breakfast and dinner while renovations continue on the hotel’s Q fine dining room, including the addition of a new raw bar. Il Terrazzo has new owners, with Top Shelf Management (Glo, Boom + Batten, Med Grill Royal Oak) set to take over operations.

Chris Jones (The Ruby, Jones Bar-B-Que) and Logan Gray (Discovery Coffee, Yonni’s Doughnuts), opened The Breakfast Shop in the former Bear & Joey space, and this spring The Ruby expands with a third location in Colwood.

Meanwhile, award-winning chef Robert Cassels (former Saveur owner) is working on his menus for a new food/retail concept in a historic property on Fort Street, and Cottage Hospitality Group (Wind Cries Mary, Rudi) is giving Birdman, their late night, fried chicken pop-up, a permanent home on lower Johnson Street.

For Sam and Vincent, work continues at Dough Eyes, where there will be New York-style pizza, natural wines, milkshakes and ice cream, for daytime take away and evening dining.

They’ve already hired top talent to keep their restaurants running with chef Brian Tesolin (former Courtney Room and OLO) leading the kitchen team at Cafe Brio, and respected veteran chef Grant Gard cooking again at Brasserie L’Ecole.

Once Dough Eyes is open, Sam says he will “hand over the reins” to their culinary team and stick to future development and management.

“We want to host people, and we want to cook for them, so we’ll figure out how to do that, with the things we love and people we love working with,” he says.

“There’s always a way to do it. People are always hungry. There will always be restaurants.”

The five senses of

omakase good taste

Chobap Sushi Bar is an experience you won’t want to miss

WORDS

NATALIE BRUCKNER

PHOTOGRAPHY DON DENTON

Walking along Courtney Street in downtown Victoria, past the beautiful early 20th-century architecture, you’ll stumble upon a charming culinary gem. At first glance Chobap Sushi Bar seems almost understated, but the moment you step through the door, you are transported to what feels like a tiny corner of Japan.

“From the outside, the space can appear larger, but when the door opens you discover a very small and cosy sushi bar. We often hear guests say, ‘Oh wow, this is tiny.’ That feeling is intentional. We want the space to feel warm, intimate and personal almost like discovering a hidden sushi bar in Japan,” explains chef Clark Park. With only eight seats arranged along the counter, every guest sits within arm’s reach of the chef; close enough to observe the precise

gestures that define the craft of sushi. Conversations happen naturally here. Strangers arrive and by the end of the night, they’re often laughing, sharing stories and leaving as friends.

“Because the counter is so small, you can feel the guests’ reaction right away. In sushi culture, there are moments when the chef needs complete focus, especially when shaping the sushi. But once the piece is served, that’s when we can talk and share the experience together,” Clark explains.

His enthusiasm for his craft is infectious as he speaks about the traditions that shaped him. There is a quiet sense of devotion behind his words, the kind that comes from years spent learning not only technique but also the deeper philosophy that surrounds

“The goal is to create something refined but comfortable, especially for guests new to omakase.”

the tradition of omakase.

Chobap Sushi Bar began with the simple idea of honouring that craftsmanship. Omakase, which translates to “I’ll leave it up to you,” is a Japanese dining style that invites guests to place themselves and their taste buds in the hands of the chef. Before the meal begins, the chef or manager introduces the experience, explaining how each piece is meant to be enjoyed. The freshest fish is then served one piece at a time, allowing guests to focus on the subtle balance of temperature, texture and flavour.

All of the sauces are prepared in-house, and the entire course is gluten-free. It’s these small touches that reflect the kitchen’s careful attention to both craftsmanship and its guests. “The goal,”

Clark says, “is to create something refined but comfortable, especially for guests new to omakase.”

Behind that philosophy is a journey that began many years ago in Osaka, Japan, where Clark first discovered the discipline and precision of traditional sushi craftsmanship. He continued his training in Japan and Korea, then spent time in Vancouver as a sous chef at Miku before moving to Victoria, where he helped launch the sushi program at YuaBistro and eventually joined the opening team at Marilena Cafe and Raw Bar as head sushi chef. “All of these experiences have shaped the way I cook today,” Clark notes.

This combination of training and experience informs

“From

much of Chobap’s menu. Inspiration begins, as it often does in Japanese cuisine, with the seasons themselves, building the courses around fresh ingredients rather than forcing them to fit a predetermined menu.

The overarching philosophy at Chobap considers not only the flavours but all five senses. The visual presentation of a dish, the delicate aroma, the sound of a knife against the cutting board and the texture all contribute to the dining experience.

As the seasons shift, so too does the menu, with local ingredients appearing when they are at their peak. “While much of our sushi program focuses on fish from Japan, we also highlight local seafood,” Clark notes. “B.C. spot prawns, for example, are something very special to this region.” And occasionally, touches from his Korean heritage delicate strands of gamtae seaweed or the subtle roasted scent of corn tea appear in the meal, bringing additional cultural nuance.

Enhancing these seasonal and cultural elements is Clark’s signature Aburi-style sushi. Originating in Osaka, this technique lightly sears the top of raw fish (often salmon, scallop, or mackerel) with a blowtorch, caramelizing natural fats, imparting a subtle smoky aroma and creating a melt-in-your-mouth texture. Often paired with savoury sauces like miso aioli, it balances raw and cooked elements, tying together flavour and texture in every bite.

Some of the most meaningful moments happen in the seconds after just such a piece is served, when the chef sees the guest’s reaction: a subtle nod or a flash of surprise as flavours unfold. Dishes like gindara saikyo yaki, black cod marinated in sweet miso and gently grilled, bring a moment of warmth and balance. But the nigiri sequence is the heart of omakase, where the fish speaks for itself. Signature creations like the Pacific hand

roll with B.C. spot prawn, albacore tuna, ikura (salmon row) and Hokkaido uni (sea urchin), finished with a light touch of house-made gochujang “feel like small treasures from the ocean.”

At Chobap, omakase unfolds bite by bite and sip by sip, because as Clark says, “good sushi deserves great company.” A Dassai sake with notes of peach and melon pairs beautifully with creamy Hokkaido uni, while Taketsuru whisky smoky and elegant complements the sweetness of B.C. spot prawn. Each drink is paired to complete the story, inviting guests to slow down and fully immerse themselves in the experience.

When you ask Clark what it is about Victoria that makes it such a natural home for this type of dining, he playfully responds that he often refers to the restaurant as a “Little Osaka” hidden in Victoria. The city, he says, reminds him of Jeju Island in Korea calm, beautiful and closely tied to the ocean with a strong sense of community.

“In Korean culture, there is a word, jeong, which describes the quiet warmth and bond that develops between people over time. It’s a sense of familiarity and care that grows through shared experiences. In Japan, there is a similar idea captured in the phrase ichi-go ichi-e, meaning that every encounter in life happens only once, never to be repeated in exactly the same way again. More than anything, we hope guests leave with a sense of connection,” Clark says.

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“I treat whisky like it’s magnetic.”

For peat’s sake

Macaloney’s is looking to add firepower to its brand

WORDS PAUL BUCCI > PHOTOGRAPHY CONTRIBUTED

At Macaloney’s Distillery, the challenge is a quintessentially Canadian one: the whisky is excellent, the awards bountiful, and yet the wider world still doesn’t seem to know much about it.

That is where new CEO Margaret Rygiel comes in, bringing a background in consumer packaged goods and e-commerce and a plan to make the distillery more visible and more widely understood.

I arrived in the middle of a business meeting and expected to wait quietly at the edge of the room. Instead, Margaret got up from the table and asked a question no other CEO has asked me at the start of an interview: “Can I offer you a whisky or maybe a beer while we finish the meeting?”

The gesture was small, but it captured what Margaret is trying to do at the Saanich distillery: win over new customers, one beer or one whisky at a time. “I don’t treat whisky like it’s a solitary, quiet moment of reflection where it’s serious,” she says. “I treat whisky like it’s magnetic.”

For years, Macaloney’s has built credibility with whisky insiders through quality and experimentation. Margaret wants the distillery to feel less like a masterclass and more like a destination.

Margaret is reworking the venue itself, moving it toward something warmer, looser and more social more country bar than tasting seminar. The big “lumberjack” tables are gone from the main room. In their place: comfortable seating, twinkle lights, hockey on the TV and a space for families, friends and first-timers.

The brand is changing too. The website has already been rebuilt once and is now headed into a broader rebrand, complete with a new mascot the Vancouver Island marmot. The patio is part of that rethink, with plans for fire pits, dancing and a highway-facing mural aimed at making the distillery feel less hidden.

“I want Macaloney’s to be the whisky that you bring a bottle to a house party as much as you bring it to a really important dinner party,” she says.

For Margaret, that shift is not just about atmosphere. It is also about how and where people encounter the brand.

Her background is in consumer packaged goods, where success depends as much on visibility as the product itself. At Macaloney’s, she sees an opportunity to apply that thinking to whisky a category that still leans heavily on tradition, and often assumes customers will come to it.

“How do you sell something people need to taste?” Margaret asks. “Perfume is probably the best example. How do I buy perfume without actually smelling it?”

The answer, she suggests, is in the story.

Online, that means moving away from static product shots and toward something more immediate and human. The goal is to show how the whisky fits into people’s lives.

It also means being unusually present. Margaret says she personally answers messages that come in through the website and social media. That approach paid off recently in an unexpected way.

A customer in a remote part of Ontario reached out to say he and a group of friends were about to try a selection of Macaloney’s whiskies. The group had built its own bar in a garage and hosted regular tastings, complete with presentations and blind tests.

“I said, ‘Can I say hi to everyone?’” Margaret recalls. “And we FaceTimed.”

On the other end were a dozen people gathered around a makeshift bar called Side Lot, walking through a Macaloney’s tasting with the same seriousness and enthusiasm as a formal whisky event. A company representative had already sent them a video presentation. Now the CEO was joining live from Vancouver Island.

For Margaret, it was a small but telling moment.

“That’s what it’s about,” she says. “Being where our customers are.”

That approach is also rooted in a relatively recent shift behind the scenes.

The distillery changed hands in September, with the introduction of a new principal investor. Not a whisky drinker himself, he was struck by the quality of the product.

A self-described proud Canadian, his motivation was straightforward: more Canadians should be able to experience a homegrown whisky that could stand alongside international heavyweights. Margaret was brought in to help make that happen.

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Her role allows founder and master whisky maker Graeme Macaloney to narrow his focus to what he does best: making whisky. In the distillery’s early years, Macaloney experimented freely, laying down unusual casks and exploring different approaches to peat, grain and finishing decisions that are only now beginning to reveal themselves as those whiskies mature.

Internally, Margaret refers to some of those releases as the “weird and wonderful” side of the business small-batch, sometimes unconventional expressions that reflect a period of creative risk-taking.

“It’s a big lift to go from running the company to now being able to do what you love the most,” she says. “Which is actually making the whisky.”

Some of that experimentation happens out back, in a piece of equipment that looks more improvised than industrial.

Macaloney’s custom-built peat smoker allows the distillery to smoke its own grain in-house. While many distilleries import presmoked malt, Macaloney’s built its system from scratch, adapting traditional Scottish methods to a much smaller scale.

The process is slow and deliberate roughly two days of cold smoking and opens the door to experimentation with different peat sources.

So far, that has included peat from Washington State and hand-cut peat from Islay in Scotland. More recently, the team has been working with locally sourced peat from Vancouver Island, a project that has proven more difficult than expected.

“It didn’t want to cooperate,” Margaret says with a laugh.

Margaret’s vision for Macaloney’s is disarmingly simple. She talks about a place defined by three things: beer, music, whisky. If she can create that kind of space in Saanich warm, social and built around a genuinely excellent product she says she will have done her job.

“If I do anything right, if I can provide those three things to the people, then I’m good,” she says. “I’ve done my job.”

Gentleman the modern

This effervesce style, like waves sweeping by, looks effortless. It’s a mix of modern and vintage patterned shirts, cropped trousers, interesting textures and worldly prints. It reflects artistic sensibility while being customizable to suit individual tastes.

PHOTOGRAPHY: MICHELLE PROCTOR FASHION & PROP STYLING: JEN EVANS

MAKEUP & HAIR: JEN

MODEL: JACK KALASHNIKOV

CLARK

Bird pattern cotton shirt by Just Cavalli ($129.99) from Turnabout and tan pant by Coppley ($89) from House of Savoy.

Striped shirt by Benson ($38) from House of Savoy.

Corduroy jacket by Baracuta ($229.99) and pinstriped linen pant by Brunello Cucinelli ($595) both from Turnabout with the stylist’s own turtle neck sweater.

Vintage patterned short sleeve shirt ($48, House of Savoy), plaid jacket by Selected Homme ($48, House of Savoy), pinstriped linen pant by Brunello Cucinelli ($595, Turnabout) and Eliot Runner by Tracksmith ($95, Turnabout).

Burgundy pant by Rare Rabbit ($58) and vintage silk kimono ($75), both from House of Savoy.

Blue two-piece suit by Indochino ($225, House of Savoy), silk tie by Oliver & James ($35, House of Savoy), long sleeve checked shirt by Eton ($69.99, House of Savoy) with a rose gold and leather watch by Tissot (stylist’s own).

Serenity

by the shore

Go with the tide to the Brentwood Bay Resort

WORDS & PHOTOGRAPHY KATHERINE ENGQVIST

Gasping while trying to force air back into my lungs, I brace myself against the cold water and lower deeper.

Before we started, our host joked there’s no ice in the tubs today but it sure feels like it and it’s a sharp contrast to the heat from the almost 90°C sauna I just left. I only manage a few minutes before I’m sitting in the hot tub, bracing for the second round of our sauna-cold plunge circuit.

My husband, James, and I are some of the first people to try out the new saunas and cold plunges at the Brentwood Bay Resort. The 90-minute session allows us to go at our own pace, spending about 15 minutes in the sauna before attempting five to 10 minutes in the plunge tubs. We take a short break after each circuit in the hot tub, making sure to hydrate.

Combing sauna and cold plunge (contrast therapy) has been noted as enhancing cardiovascular function, reducing chronic inflammation, improving muscle recovery and increasing stress resilience. The heat widens blood vessels while the cold causes blood vessels to constrict, improving circulation.

The Heart and Stroke Foundation of Canada notes regular sauna use can lower the risk of heart disease and early death. The same study also found the chances of developing dementia were lower.

There are some risks, so consulting a medical professional before use is always recommended, especially for anyone with cardiovascular or respiratory conditions.

Sitting inside the largest of the two new saunas, we lean against the tongue-and-groove cedar and let the smell of the wood and the dry heat permeate our bodies. Looking out the large picture window, we take in the almost deserted pool deck and the gulls circling the masts of sailboats in the inlet beyond. It seems like every angle of this resort has been curated and constructed in a way to maximize this view.

I usually don’t do well in the heat and I can’t handle a steam room, but this I can get used to. Before we know it, our session is over.

But that’s not where this stay at the Brentwood Bay Resort ends, we’re just getting started. This intimate, adults-only luxury resort has been gaining attention since it opened in 2004 and has been racking up global accolades. Some recent honours include being named one of the top 25 resorts in Canada in 2026 by U.S. News & World Report, a Condé Nast Traveller Readers’ Choice Award, the 2025 Wine Spectator Award of Excellence (marking the Arbutus Room with distinction in the global wine community), and the 2025 Outstanding Workplace of the Year award from the Victoria Chamber of Commerce.

After some more time in the hot tub, we’re treated to a couple’s relaxation massage. It begins with deep inhalations of an essential oil blend featuring a cinnamon undercurrent. The calming resonance of a harp, accented with the graceful notes of a piano, creates a meditative tune that doesn’t seem to end. Following the music, I let go and feel as if I’m floating on the heated bed while the waves roll over my muscles, pulling away any tension as the pressure ebbs and flows over me.

While I’ve never stayed overnight before, I’m no stranger to this spa. Luckily for me, my brother is a very last minute shopper and the resort tends to be one of the few places open Christmas morning, so I often end up with a gift card from him. Like my previous visits, this one did not disappoint.

After the hour, we find ourselves in a delightfully delirious state of relaxation and manage to make our way to the lounge to enjoy a cup of echinacea tea before getting dressed and heading to our room with a glass of non-alcoholic cider from Sea Cider.

Our room, one of 33 in the resort, offers unobscured views of the inlet from just about every angle including from the oversized jetted tub. There’s even a phone in the bathroom, in case you need to order a bottle of bubbly while you take in the scenery. It’s just another example of the level of service offered at the resort.

During our stay, I notice a staff member’s sweater says “crew” and the word choice is not lost on me. The team here seems so much more than just individuals completing their assigned tasks. Every person we meet greets us with a smile whether it’s the man washing windows early in the morning or the young woman pulling a housekeeping cart down the hall there is pride and ownership in every job needed to steer this ship.

That team mentality is especially evident in the Arbutus Room, where we head for dinner. We’re greeted by Adriano Cartuliares, the resort’s award-winning sommelier, who seats us by the window for a view of the setting sun over the marina.

After a quick conversation with him about the resort’s cocktail philosophy and what he calls an “eclectic” (read: extensive) wine list, we are greeted by our server, Thomas, who also offers some recommendations for the evening.

While Thomas makes a point of making sure our every whim is met, so too does everyone else working in the dinning room, brining an unparalleled level of service and attention to detail to the night’s meal.

It’s easy to see why the Arbutus Room is the choice for the various groups seated throughout the dinning room. There’s a retirement party of more than a dozen, a table of four sharing a special meal

and a bottle of white wine with adult children, and the couple beside us with a bottle of something bubbly stationed between them under the cotton candy-coloured sky. There’s an air of celebration in the room, even for the tables without a clear occasion to be there.

All of the tables are positioned to maximize the view and it’s clear the Salish Sea has influenced more than just the layout. The cocktail menu, crafted by mixologists Sawyer Stein and James Lee Johnson-Doran, allows the ingredients to shine through in a distinctively West Coast way. I opt for the seasonal Rolling Tide. This briny, coastal martini is made with Island-produced gin, aperitif and aquavit, and is “crowned with a light sea foam that mirrors the moment a wave meets the shore.”

If you haven’t guessed given my last name, I’m half Swedish and, for me, aquavit is associated with special occasions so it’s the perfect accompaniment. James chooses the Velvet Kiss because it reminds him of tropical vacations and features his favourite rum.

We enjoy our drinks under the blue ombre of the darkening sky while the team presents our appetizers. The cod fritters tempura ling cod, toasted panko, braised radish, local greens, dill and koji aioli for him, while I take a chance on something I’ve never had and order the boar.

It is the star of the evening served in a cosy koji gochujang marinade with radish kimchi, sprouted chickpea and greens. With perfectly rendered fat that melts in your mouth, this dish is exquisite.

Our mains, a perfectly cooked tenderloin steak (with a demi-glace, black truffle mashed potatoes in a spring roll crisp, rainbow carrots and parsnips) and the wild ragout a recommendation from Thomas with elk, boar, pork cheek, mirepoix, local Emmer fettuccine, demi-glace, créme fraîche, parmesan and crispy sage are enjoyed with a 2018 French red from Cuvelier & Flis (a choice approved by Adriano during one of his stops to check on us).

We finish the night with a glass of Unsworth Charme de L’ile and the harvest pear (another one of Thomas’ favourites) misugaru mousse, buckwheat honey, white wine poached pear and buckwheat sponge, all prepared to look like a magnificent peak-summer pear.

Thoroughly full, we retire to our room and watch the sailboats gently rocking while we sit in front of the fireplace.

Rolling over in the morning, I catch the scent of the resort’s products, which feature an essential oil blend of lavender, mandarin, sage and chamomile. It’s a winning combination to say the least.

While I’d love to spend the morning in the pillow-soft bed, after having a toddler who hates sleep and still wakes up multiple times a night, eight hours without interruption feels overindulgent. Despite not being a morning person by any stretch of the imagination, I’m rested, rejuvenated and ready to face the day shortly after 7 a.m. Outfitted in a plush robe and armed with a cup of expresso, I watch from our patio as the first cars of the day are loaded onto the ferry to Mill Bay.

Once the boat departs, I head down to soak in the hot tub. We’re staying during the last days of March and it’s a particularly frosty morning. Despite the bite in the air, the heated pool is still warm enough to swim a few laps in. Back in the hot tub, I watch the steam rise while a crescendo of bird song echos around me with each tweet, chirp and caw blending into nature’s symphony.

Dried off, we’re back above the pool deck in the Arbutus Room for another indulgent meal, this time with tea lattes and hearty breakfasts. I opt for the boar Benedict (since it was such a hit the night before) while James orders the Harbour Breakfast with two free-range eggs, maple sausage, confit potatoes and toast. After breakfast, with lattes in hand, we check out of our room

and head down to the marina for a tour.

Boarding the craft and heading out on the water feels like coming home. I grew up exploring these shores and swimming in these waters. When we were first married, over a decade ago, we had a little 18-foot aluminum boat and used to spend lazy evenings cruising around the inlet.

This is a considerable upgrade from that boat. Sitting on plush seats in the open stern, we let Claire our guide for this hour-long adventure tour us around. With wind-kissed cheeks, tussled hair and salt spray in the air, we watch as she points out features and even manages to surprise us with a few we haven’t seen before. Under a beautiful blue sky dotted with puffs of white clouds, we circle around Senanus Island (an ancient burial ground) before heading through the Saanich Inlet towards Goldstream Provincial Park. On our way back towards Willis Point, we pass a herd of seals at least half a dozen strong. They’re splashing, fins vigorously breaking free of the water as they twist and turn after what looks to be a ball of bait fish. Suddenly, the frantic movements stop and they carry on their way in an orderly fashion with great huffs of breath as they swim on.

The final stop on our tour is the Gowlland Tod Provincial Park and the area around Butchart Gardens. (The resort also offers shuttles to and from Butchart’s.)

As we round a bend, a pair of juvenile bald eagles perch on two arbutus trees. They haven’t developed their adult colouring yet, but the sheer size of them is mesmerizing.

Further along, restored nesting boxes for swallows have been attached to old pilings and they sit above the dark emerald green water, offering a colourful display while serving an important purpose for conservation.

Just like everything we’ve seen on this trip, this escape for the weekend feels like a return to something special.

from the Just shore steps

A modern vision is reshaping Sidney by the sea

BY NATALIE BRUCKNER

Standing on the patio looking out across the ocean as it sparkles under a bright blue sky, Mount Baker’s snowcapped peak appears on the distant horizon as the sound of waves lapping on the shore below invite you in.

This is B.C. coastal living at its finest.

At Roberts Bay in Sidney, developer/ builder Scott Davies of Cube Project Management has created an exceptional new development of just three contemporary waterfront residences.

“Scott is a real visionary, and the first to embrace these three- and four-unit developments on the oceanfront,” says Realtor Chace Whitson from Chace Whitson Real Estate Group at Macdonald Realty Ltd., who specializes in iconic waterfront properties. “With new B.C. legislation allowing multiple dwellings on one lot, this is not only the first of its kind on the water, but the first to come to market. It’s extraordinary.”

Until recently, Sidney’s shoreline was largely limited to single-family homes, duplexes or houses with secondary suites. This project is quietly reshaping that landscape, offering a new avenue for homeowners seeking to downsize or invest in a second property without compromise.

From the exterior, the residences are striking: clean architectural lines, steel siding and decorative metal panels framing each private entrance. Step inside and light pours through floor-to-ceiling windows, drawing your attention immediately to the expanse of ocean beyond.

Nine-foot ceilings and engineered oak floors lend to this sense of openness. The chef’s kitchen continues the home’s sleek aesthetic, with two-tone cabinetry handcrafted by Harbour City Kitchens, professional-grade Miele appliances and warm quartz countertops. Every detail feels intentional. “There’s even a built-in coffee maker,” says Chace, gesturing to a subtle integration that speaks to thoughtful living.

Walking toward the main living area where you find the generous great room, you feel the pull toward the ocean. It’s almost like a painting, a place to sit and just watch the changing colours of the day and the seasons.

Upstairs, the primary suite opens to views of the bay through full-height glazing, preceded by a generous walkin closet. The ensuite combines double sinks, a soaker tub and a large walk-in shower, while tray ceiling lights and radiant in-floor heat bring quiet luxury to the daily ritual.

Two additional bedrooms (ideal also as offices or studios) share the upper level, along with a full laundry space. Steel stair railings maintain open sightlines while underlining the home’s modern character.

Over in the penthouse residence, this attention to detail continues. From the private vestibule, you can take the

stairs or a private elevator to level one which opens out onto a hallway and a studio-style space with a bedroom and bathroom perfect as a guest suite. It almost has the feel of an upscale New York penthouse.

From there, you can take the unit’s private stairs or private elevator to reach the primary level, that opens to a spacious great room and kitchen, highlighted by 10-foot ceilings and a large west-facing private sun deck. The primary bedroom, huge walk-in closet and spa-like bathroom are easily accessible from the deck, while a hallway leads to an additional bedroom, bathroom and in-suite laundry.

The three residences comprise Unit 101 at 1,687 sq. ft., Unit 102 at 1,852 sq. ft. and the penthouse 301 at 2,275 sq. ft. The true allure of these homes, however, is the walk-out waterfront. Each unit enjoys its own private patio and has been so very carefully designed to make the most of oceanfront living.

These residences, which are nearing completion, combine effortless maintenance with the flexibility of a summer retreat or lock-and-leave lifestyle, and all three units exemplify the signature work of Scott and his team: sophisticated waterfront living that represents a fresh chapter in Sidney’s seaside story.

REAL ESTATE VICTORIA’S FINEST

Fernie Wynd Road, North Saanich | $9,895,000

Bedrooms, Ocenfront, 9,359 sq.ft., 1.26 acres

Tryon Road, North Saanich | $4,495,000

Bedrooms, Oceanfront, 3,428 sq.ft., 0.50 acres

Lands End Road, North Saanich | $4,695,000

Bedrooms, Oceanfront, 3,298 sq.ft., 0.97 acres

11392 Chalet Road, North Saanich | $3,999,000

Bedrooms, Oceanfront, 3,151 sq.ft., 0.38 acres

1701 Texada Terrace, North Saanich | $2,950,000

Bedrooms, Serene Ocean Views, 5,235 sqft., 0.84 acres 201- 2270 Harbour Road, Sidney | $2,499,000

Bedrooms, Oceanfront, 3,202 sqft.

Madrona, North Saanich

593 Downey Road, North Saanich | $2,825,000

Bedrooms, Modern Rancher, 2,868 sq.ft., 0.42 acres

10680 Blue Heron Road, North Saanich | $2,499,000

Bedrooms, Oceanfront, 2,585 sq.ft., 0.37 acres

Newman Road, Central Saanich | $1,499,000

KRISTA V AND MARK G TEAM

We are Krista V and Mark G, a mother-son team with a combined 21 years of experience in the Victoria real estate market. We strive to make every one of our clients feel confident, comfortable, and at ease with the process of purchasing or selling a home, no matter the market conditions. This is achieved using a low pressure approach while providing sound advice, clear communication, and updates.

981 Violet Ave

Inquire for Price | 3 Bedrooms | 1 Bathrooms

Welcome to this unique, charming, single-level home, in the wonderful Marigold Neighbourhood. A perfect home for a small family, retirees, or those seeking an alternative to town-home living. Perched atop a quiet street, enjoy serene views through Gary Oak canopies, over neighbouring rooftops, to the Panama flats or relax on the large deck in the tranquility of the private South-facing backyard. Other features include large shed, updated windows, updated lighting, 9’ ceilings in most rooms & RV parking.

#618-21 Dallas Road

$799,000 | 1 Bedrooms + Den | 2 Bathrooms

Live the lifestyle you deserve at prestigious Shoal Point! Enjoy the morning sun and the greenery of Fisherman’s Wharf Park and views of the Inner Harbour from the balcony. This immaculately kept, 1 bed + DEN, 2 bath home features wood flooring through the main living areas. The kitchen, with granite countertops and gas cooktop, is open to the spacious living/dining room with gas fireplace, and balcony access. Enjoy the many amenities that Shoal Point has to offer and the friendly & social community.

836 Elrick Place

Inquire for Price | 4 Bedrooms | 2 Bathrooms

This wonderful home is located on a quiet cul-de-sac on a 9000 sqft. private lot in the sought-after Rockheights area. With just over 2,000 finished square feet, this split-level home is cosy and inviting.

There is laneway access to the garage as well as street parking in front for your guests. Also, there is a lovely, lower one bedroom suite with an outdoor patio, a perfect mortgage helper if needed. Enjoy the summer in the beautiful back yard.

6

5,422

3,198

418-10

2

1,664

683

518-10

CARROLL GROUP

$4,980,000

8401 Lochside Drive, Saanichton

$4,999,999 | MLS 1024308 | 5013 sqft | 1.14 acres 5 bedrooms, 5 bathrooms | Two 3-Car Garages 2 Bedroom Carriage House

OCEANFRONT FAMILY ESTATE on 1.14 acres of ultra-private, beachfront property with panoramic views of Haro Strait and the Gulf Islands. The Nantucket-inspired 4063sqft MAIN RESIDENCE nestled between ocean and forest and gracefully welcomes a coastal lifestyle of casual luxury. White-washed shiplap ceilings and engineered wide-plank oak floors finish the gathering rooms on the main floor which features a custom gas fireplace built of rock hewn from a Vancouver Island quarry. The main level primary bedroom offers a peaceful retreat with100% New Zealand wool carpeting, a stone gas fireplace, and French doors opening to the heated, screened porch tiled with classic bluestone imported from the East Coast. The spacious ensuite has heated floors, two WIC, and was built for accessibility and aging in place. A custom kitchen by Urbana delights the chef with solid maple, dovetailed drawers and cupboards, top-end Thermador appliances, an expansive granite island, quartz countertops, and hidden appliance and TV garages. The kitchen eating area, dining room, and living room all feature mullioned windows with expansive glass to behold the panoramic ocean views. Upstairs an airy, tiled sunroom with vaulted ceilings and elevated views of cedars, Douglas firs, the beachfront and the islands beyond, is the perfect place to set up your exercise equipment, artist’s space, or pool table. Luxury wool carpeting provides softness underfoot in the two bedrooms, flex room, large office, and family room on this level. Built to host groups of extended family and friends, the 2 BDRM CARRIAGE HOUSE was a 600K build in 2024 and finished with the same attention to detail and quality. The 3-Car Main Garage and the 3-Car Carriage House Garage plus ample extra parking for recreational vehicles and boats is a car enthusiast’s dream. A boat house perched above the beach is the perfect place to store kayaks and paddleboards. This legacy family home is the definition of understated, timeless and classic luxury.

SAANICH INLET VIEW ESTATE

$3,898,900 | MLS#1031077

Find Serenity on 4.6 Acres overlooking Saanich Inlet! World class Water Views mesmerize throughout this beautifully reimagined home featuring Designer J.C. Scott’s renowned aesthetic. Two homes in one coexist (Air B&B 30 day+) and a 968 sqft Carriage House is permitted on this gorgeously landscaped luxurious property.

sole&Heart

Comfort food meets unwavering quality

in North Saanich

What they created is a welcoming, relaxed place with food that is focused on quality and deliciousness.

The Fox and Monocle Café, run by pastry chef Tracie Zahavich and chef Ross Bowles, is a bakery by day, restaurant by night, serving European comfort food.

The pair met while cooking at Restaurant Gordon Ramsay in England, where they fell in love with the countryside, the quintessential British pub and the fantastic bakeries dotted around London.

After returning home to Canada, they found the perfect location in the Canoe Cove Marina and set out on a mission to share the food they experienced aboard.

What they created is a welcoming, relaxed place with food that is focused on quality and deliciousness. The menu is filled with classic and nostalgic flavour combinations with dishes changing seasonally, other than a couple staples.

They like to ask, what’s something classic and delicious that no one is doing well here? Can we take some of the beautiful ingredients around us and put together a dish that’s an old favourite?

They strive to take these classic combinations and make them special with skill, care, love and technique. The following dish, for example, exemplifies what Tracie and Ross do at the Fox and Monocle. Petrale sole is an underrated fish that can be easily sourced locally and served like this, it’s a knockout meal because of the care put into its preparation and execution. A feature on many of their menus, they’re proud to share the recipe with you.

The Fox and Monocle Café’s Petrale Sole

Sole Butchery:

Trim a petrale sole so both fillets are attached. Cut diagonally along the top so any bones near the neck are out of the fillet. Carefully skin the fillet and place it on a dry paper towel.

Smoked Fish Broth

Ingredients:

2 Petrale Sole Carcasses (roasted in the oven and smoked)

2 l Water

5 Thyme Sprigs

5 Parsley Stems

2 Tarragon Sprigs

5 Peppercorns

2 Bay Leaves

Simmer for 1 hour and strain.

Yields 2 litres.

Crispy Potatoes

Ingredients:

1 Large Russet Potato

Peel the potato and run through a grater. Submerge under hot water and stir, then let sit 5 minutes. Repeat step two twice more. Fry at 350°F for several minutes until just golden. Remove onto a cookie rack with paper towel and salt liberally.

Leeks

Ingredients:

160 g Leek (finely sliced)

Oil

20 g White Wine

4 g Salt

75 g Cold Butter (1 cm diced)

Sweat leeks in oil with salt until tender. Add white wine. Add butter, remove from heat and stir rapidly until it creates a thick glaze. Chill until ready to use.

Manila Clams

Take as many clams as desired and add to a very hot preheated sauce pan. Immediately after adding clams to the sauce pan, add a small amount of white wine and seal with a lid to steam the clams. As soon as they open, put them onto a tray and chill them in the fridge. Remove the clams from the shells and reserve to stir into the chowder. The extra clam juice, if strained through a fine sieve, is great to add into the chowder, as well, for extra flavour.

Confit Potato

Peel and dice as many russet potatoes as you would like to go in the chowder. Weigh the potatoes and season with 1% salt by weight. Put into a deep baking dish in a single layer. Add chicken stock to the pan about halfway up the potatoes and put a few knobs of butter in the dish. Cover with tinfoil and bake until just tender. This should be about 45 minutes at 350°F.

Dill Oil

Ingredients:

165 g Dill (roughly chopped)

165 g Parsley (roughly chopped)

8 g Sugar

10 g Salt

1 l Oil

Blend together until hot, about 3 minutes. Cool over ice immediately. Hang in coffee filter overnight.

Yields 0.75 litre.

Base

Ingredients:

220 g Onion (small dice)

100 g Celery (small dice)

25 g Garlic (minced)

0.4 g Fennel Seed (ground)

0.3 g Whole White Pepper

160 g Milk

500 g Smoked Fish Broth

70 g Butter

55 g Flour

10 g Salt

Sweat onions, celery and garlic in butter. Add aromatics. Add flour. Add stock and milk in two additions, whisking in as you pour, then bring to a boil and whisk while boiling for 1 minute. Blend, pass through a fine sieve and cool until ready to use.

Yields 1 litre.

Assembly

Warm chowder base with cooked manilla clams, confit potatoes and leeks. Add a spoon of dill oil and stir together. Pan sear presentation side of sole and transfer to a parchment lined pan. Finish fish in the oven with butter on top until the fish is just warm through. Place sole on top of chowder and garnish with dill fronds and crispy potatoes. Enjoy!

“A great day

night’s sleep”

PILLOWS | DUVETS | COVERS SHEETS | SLEEPWEAR

PHOTO

Tantalizing

Tunisia

A country of contrasts and beauty

WORDS TESS VAN STRAATEN

After the blinding North African sun, it takes a minute for my eyes to adjust to the jumble of stalls stacked along winding alleyways in one of the oldest souks in Tunis, Tunisia’s historic capital and one of the largest cities in the Arab world. It’s an assault to the senses as locals haggle over deliciously exotic spices and tourists take in the wide array of wares from cheap trinkets to hand-crafted leather shoes, colourful ceramics, intricately ornate lamps and beautifully elaborate silver coffee sets that look like art pieces.

History goes back thousands of years here and given the crush of cultures over the centuries Roman, French, Turkish and Islamic, to name a few I wasn’t quite sure what to expect. But as we arrive in the capital and walk along Tunis’ main thoroughfare, the grand Avenue Habib Bourguiba, that’s lined with trees, shops and cafés,

the French influence is strong and I’m not surprised this elegant promenade is often called the ‘Tunisian Champs-Élysées.’

Passing by historic buildings and classic colonial architecture that’s stood the test of time, we’re on our way to Tunis’ famous medina. A UNESCO World Heritage site for almost half a century, the Medina of Tunis is a maze of colourful souks and secret courtyards and it’s the heart of the city.

We’ve come to the east side of the medina, where the Bab el Bhar or ‘gate to the sea’ symbolizes the division between the historic quarter and the modern city. It’s also known as the Porte De France and heavily-armed police officers guard it as little stray kittens cry for food in the courtyard. After feeding some of the smallest ones, we venture into the bustling souks. Passageways lead in every direction imaginable and both French and Arabic can be heard at every turn.

“It’s an assault to the senses as locals haggle over deliciously exotic spices and tourists take in the wide array of wares from cheap trinkets to hand-crafted leather shoes, colourful ceramics, intricately ornate lamps and beautifully elaborate silver coffee sets that look like art pieces.”

I pull out my very best junior high French an effort that delighted the kind shopkeepers to negotiate a price for hand-painted bohemian coasters that now brighten up our living room coffee table and make me smile every time I see them.

Stepping into a sunny courtyard as we try to find our way back to where we started (to say my husband is not a shopper would be a vast understatement), I see the minaret of the city’s oldest mosque. Founded in the late seventh or early eighth century and reconstructed in the ninth century, the Al-Zaytuna Mosque or ‘Mosque of the Olive’ is in the heart of the medina and it’s considered the spiritual heart of Tunis.

It contains columns from nearby Carthage, which was once one of the greatest powers in the ancient Mediterranean and that’s where we’re headed next. Northeast of the capital, on the other

side of the Lake of Tunis a natural lagoon that’s between Tunis and the Mediterranean Sea and nestled along the Gulf of Tunis, Carthage was one of the classical world’s most affluent cities and an important hub for ancient Rome. Conquered and re-conquered many times, it was also once the capital of the Vandal Kingdom for a century. It was eventually destroyed by Arab forces more than 1,300 years ago to prevent the Byzantine Empire from retaking it. The extensive ruins, which weren’t discovered until the end of the 19th century, now draw tourists from all over the world. The most impressive spot is the Baths of Antoninus, which were the largest outside of ancient Rome, with the beautiful backdrop of the sea beside them. We stopped at the Carthage Amphitheatre, constructed in the first century AD and rebuilt by the famous Roman Julius Caesar. And much like in Rome, where you’ll turn a

corner and come across ruins, we stopped at several sites along the highway or tucked between houses.

We also stopped at a 21st century mosque, which is featured on Tunisia’s 10-dinar banknote, as we drove through the sprawling archeological site. Our driver, Walid, proudly tells us that the Mâlik ibn Anas Mosque is a wonderful example of modern Islamic architecture.

In such a country of contrasts, my favourite place was also the biggest surprise. Just a short day trip from Tunis, perched on a cliff above the sparkling sea, is Sidi Bou Saïd. Named after a 13th-century Sufi scholar, Walid says it’s the African Santorini and as we walk the postcard-perfect village, I’d have to agree. White-washed houses with bright blue doors and wooden window shutters line the hilly cobblestone streets. But as it turns out, Walid says the stunning colour scheme of this special spot actually predates Santorini’s iconic blue and white.

Yet, it’s hard not to think you’re in Greece as you stroll around the small streets and alleyways. I can’t stop taking photos of the beautiful blue arched doors. But just as we do start to think we’re on the other side of the Mediterranean, a sign for beignets French for fritter or donut and a New Orleans French quarter staple greets us. My mouth is watering as I watch staff at Beignets et Bambalouni take the fluffy dough, hot from the fryer, and douse it in powdered sugar.

After the time we’ve spent in Tunisia, it’s no surprise the deliciously sweet ‘beignets Tunisiens,’ which are also called a bambalouni, are right by another restaurant serving up Arab street food. It’s only fitting that we end our visit with a flatbread wrap in one hand and a still-hot beignets in the other. Sitting on nearby steps, we soak up the different cultures and inhale the tantalizing mix.

PHOTO MICHELLE PROCTOR

WHERE ARE YOU FROM AND HOW DID YOU GET TO VICTORIA?

I’m originally from Edmonton. My mom, older brother and I moved to Victoria when I was five and Victoria has been where I am honoured to call home ever since.

WHAT HAS BEEN YOUR CAREER PATH?

I started with a local credit union in January 2000. While I thought this would be a stepping stone for other ideas I had at the time, I truly fell in love with assisting people with their financial needs and goals.

WHAT DOES A DAY IN YOUR WORK LIFE LOOK LIKE?

A day in my work life is navigating clients’ home ownership dreams or financials goals with my amazing team at Miller Mortgages.

REWARDS? CHALLENGES?

It’s always been a reward for me to see the joy in our clients when they are realizing they have achieved their homeownership dreams. I’m always truly honoured when they allow me, and our team, to share in this exciting step.

With these rewards can come challenges, which I always enjoy facing head on, finding resolutions to scenarios that may not be as straight forward as possible, ideally always providing a solution for our wonderful clients at the end.

WHAT’S YOUR SUPERPOWER?

Genuinely listening to my clients and finding the intricate details of their goals. Ultimately, it’s not just about securing a mortgage, it’s about building trust, helping clients move forward with their financial goals and sustaining the relationship for longevity.

WHAT'S THE MOST ADVENTUROUS THING YOU'VE EVER DONE?

I feel, from a professional level, the decision to leave my employment at a credit union before acquiring my mortgage broker license. I was so committed to this path that I truly put all my eggs in one basket without any hesitation, and certainly no regrets. I do love how it turned out.

WHAT'S A BOOK, MOVIE, OR TV SHOW THAT HAS HAD A LASTING IMPACT ON YOU?

Shawshank Redemption for me, it is a narrative of not giving up, or judging a book by its cover, there is always more to one’s story than we see on the surface.

WHAT'S YOUR FAVOURITE WAY TO SPEND A SATURDAY?

I love getting a coffee, walking along our beautiful water front with my dog, Lucky, and watching him run around in the fresh ocean breeze air.

WHAT BRINGS YOU JOY?

I enjoy playing golf and having nice dinners with friends and family spending time with those who I am grateful to have in my life.

WHAT’S THE SECRET TO A GOOD LIFE?

I feel this is a question that will forever be evolving, at least for me, but one aspect I always thrive for, more so recently than ever, is love what you do for a living. Loving your job is very important, but also finding the balance of things outside the office family, friends, sports that bring you joy in life. That balance is something I feel is extremely important.

The 7 Sins

ENVY:

Whose shoes would you like to walk in?

Rather than envy, I view this as curiosity, or even more so respect. It would honestly be my mom. She is someone I respect more so than anyone else the sacrifices she made for my brother and I will be something that I envy her strength and courage for.

GLUTTONY:

What is the food you could eat over and over again? Classic Italian-style cuisine. Great pasta, pizza, charcuterie, but most of all, family-style eating with close friends and family.

GREED:

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

I would probably buy a dream car and go on a golf vacation to Europe flying business class pods both ways!

WRATH:

Pet peeves?

I would say I try hard to not focus on pet peeves, but I do have a strong appreciation for timely communication and accountability. In our business, and in life in general, those two things make all the difference in delivering a smooth and positive experience.

SLOTH:

Where would you spend a long time doing nothing?

I would love to spend countless hours on a warm beach, or poolside, in a warm climate, hearing the waves crash or the simple quiet of the outdoors.

PRIDE:

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

I’m very proud of professional milestones and the team we have that have achieved them as a collaborative effort. However, without belittling that amazing achievement we all work so hard for, I’m extremely proud of the subtle, not often seen, trust people have in me the relationships built, those are what make me so proud.

LUST:

What makes your heart beat faster? Adventures. I love to experience new things, see new things change of environments.

For this issue our fashion team photographer Michelle Proctor, stylist Jen Evans and makeup artist Jen Clark styled the perfect modern gentleman where charm lives.

It just so happens, that is also the home of our stylist.

Taking inspiration from this gorgeous space, they wanted to showcase today’s style landscape, which combines proven staples with fresh approaches, offering something for every personality and lifestyle preference.

Men’s fashion is embracing relaxed elegance by blending soft, tailored silhouettes with comfortable, “lived-in” textures.

Some of the key trends to watch in 2026 include pyjamastyle tops, tailored suits worn casually and a shift towards bold colours (think deep reds and teals).

This look is refined, yet functional, just like the modern gentleman.

behind the story

WORDS KATHERINE ENGQVIST

PHOTO MICHELLE PROCTOR

The Art and Science of Longevity

Health isn’t a trend — it’s a discipline.

At Dermalight, medical-grade aesthetics and clinical osteopathy come together in a deeply informed, evidence-based approach to care. Every treatment is guided by anatomy, research, and precision — not passing trends.

Our team vets every laser, skin-remodeling device, and therapeutic method through an ongoing review of peer-reviewed clinical data. Only technology proven to create measurable, structural change enters our Victoria and Vancouver clinics.

Each appointment is personal and concentrated. We take time to understand your physical mechanics, history, and goals — ensuring treatment that restores balance, movement, and skin vitality in concert.

Structural osteopathy addresses pain and alignment. Advanced aesthetics support natural expression and integrity. Together, they create lasting comfort and confident aging, grounded in science rather than promises.

This is refined medicine for modern longevity — where knowledge, discipline, and subtle artistry define true care.

Michelle Alpino Bittencourt CEO, Founder & Lead Aesthetic Specialist

Photography: Tony Colangelo