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NOV/DEC 2026

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A JOURNEY INTO RADO’S REALM OF WINTER WONDER A golden aurora sweeps across an enchanted winter landscape, awakening hidden worlds of extraordinary beauty. Crystal towers pulse with light, ancient rock formations glow from within, and shimmering clouds reveal dazzling spectacles of brilliance. Shaped by the transformative magic of plasma high-tech ceramic, three remarkable creations emerge from these dreamlike realms. The Captain Cook High-Tech Ceramic Skeleton channels a spirit of adventure through its rugged appeal and intricate mechanics. Above, the True Square Open Heart radiates modern elegance with diamond-like textures and an open-worked dial, while the Centrix Open Heart Diamonds celebrates enduring love with luminous mother-of-pearl, 86 diamonds and a captivating open-heart display. Each expresses its own character, yet all share the same spirit of innovation, emotion and wonder. This festive season, step beyond the ordinary and discover a world where imagination knows no limits.

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CONTENTS 46

FEATURES

LUXURY IN EVERY DETAIL

A luxurious retreat is only a quick plane ride away

Uplands home is the talk of the town By Paul Bucci On the Cover

THE SHOW-STOPPING HOST Dazzle your guests this holiday season

The Fairmont Chateau Lake Louise’s Basin Glacial Waters wellness sanctuary.

By Katherine Engqvist

OPULENT FLAVOURS Luxury dinning finds a home in Victoria at Marilena

TRAVEL

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By Cinda Chavich

HOLIDAY GLOW Photography by Michelle Proctor

ELEVATE YOUR HOLIDAY MEAL Wind Cries Mary gives nostalgic nod to new favourites

Photo by Joycelynn Linh

FROM SAND TO SKY

By David Healey & Dave Bulters

WINTER REIMAGINED Seeking snow and wellness in Banff National Park By Suzanne Morphet

V I C T O R I A L I F E AT I T S F I N E S T 2026 I SSU E 6

PUBLISHER Janet Gairdner EDITOR Katherine Engqvist DESIGN Crea Zhang Tammy Robinson

ADVERTISING Janet Gairdner 250.480.3251

Glen Butcher Gui Santos Halena Madison Jocelyn Pereira Peyton Seltenrich

CONTRIBUTING Janice Louise WRITERS Jeremy Pott

DEPARTMENTS

EDITOR’S LETTER

Bask in the glow By Katherine Engqvist

By Janice Louise

16 40

THE CELLAR By Jeremy Pott

BUSINESS CLASS Undercover confidence boost

SECRETS AND LIVES

EVERYONE’S TALKING ABOUT By Katherine Engqvist

LIFE.STYLE.ETC. Bethany Frei

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

Uwe Walter

DESIGN NOTES Shades of fall

THE LUXURY HOLIDAY GIFT GUIDE

Paul Bucci Cinda Chavich Katherine Engqvist Natalie Bruckner Suzanne Morphet David Healey Dave Bulters CONTRIBUTING Don Denton PHOTOGRAPHERS Michelle Proctor Harry Shaw Allison Kuhl Joycelynn Linh

BEHIND THE STORY By Katherine Engqvist

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

By Natalie Bruckner We acknowledge the financial support of the Government of Canada

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Bask in the glow of the holidays

The holiday season is upon us and with it is all of that charm and merriment that comes along with it. But while this time of year tends to have its own special magic, it often falls to us to make it really sparkle. Growing up, there was always one Christmas party I looked forward to every year. It was a quintessential 1990s/2000s potluck event, with a tree decked out in tinsel and handmade decorations saved from decades prior all sparkling in multicoloured lights. Partygoers would gather around with paper copies of old carol books that were stored year-after-year for just this occasion and someone would dress as Santa so the kids could open a present before the big day. There was even a giant gingerbread house lathered with icing and covered with all sorts of candies – just to be smashed by little hands looking for a piece of this seasonal treat. While I have fond memories of these parties from over the decades, there’s one picture that years later, really became something special. It’s of my brother and I stationed around one of these gingerbread creations before we were allowed to eat it. We’re barely more than toddlers in matching red outfits and around the table with us is my future husband and sister-in-law. In the picture, I’m eying up this treat, my now-husband is looking at me, my brother is giving him the stink-eye and my now-sister-in-law (the oldest among us) is looking slightly bored at having to pose for this picture. It’s a funny moment none of us remember but we all laugh about it now. Being so young, I had no idea how much time and effort went into making a gingerbread house of that size, let alone an event like that. We were all just friends pulled together through various circumstances, sometimes only seeing each other once or twice a year due to the various challenges of everyday life. Yet those memories are so special and it would be such a shame to look back and not have them. So for that, I am eternally grateful to our hosts. Over the years, I’ve learned a thing or two about hosting parties, but I’ve also had those moments where I’m scrambling, trying to pull everything together at the last minute. That’s why we’ve asked chef Heidi Fink for some tips and tricks to help you pull off your holiday soiree. In our Lifestyles feature, she walks you through some of the overlooked details and offers some helpful planning pointers to keep you on track. There are so many different ways to celebrate, so many different types of parties to host and every one of them requires you to be a little vulnerable as you open yourself and your home up to other people. But while this can be intimidating, it brings a lot of great rewards for the effort. As Heidi says, “it’s about the company and the time you’re spending together.” If you’re looking to take that company out for an extra special dinner, writer Cinda Chavich explores one of Victoria’s most luxurious restaurants, Marilena, in our Good Taste feature. She had a chance to sit in the best seats in the restaurant and chat with executive chef Kristian Eligh as he was leading dinner service – a real treat. In his column, The Cellar, sommelier Jeremy Pott reminds us not to take for granted the time we spend with those dear to us. He offers some suggestions and pairings that are sure to delight your guests or will make an evening with that someone special even more so. And if you’re looking to get away for the holidays, writer Suzanne Morphet hits the slopes in our Travel feature, exploring all that Banff has to offer skiers. She was also at the Fairmont Chateau Lake Louise for the opening of Basin Glacial Waters, a new thermal wellness sanctuary two decades in the making. So whether you’re trying to pass on traditions, make new memories or recreate some of that nostalgia that makes this season so special, just make sure to take some pictures. It takes a lot of work to make the holidays special and sometimes those little snapshots mean a whole lot more later on.

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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The first hints of winter are upon us as we reminisce back on those early days of fall with its beautiful colours. But there’s one standout each year and it’s that first sighting of Concord grapes. They land perfectly between navy, red and a deep purple, and are often found nestled in cardboard baskets which make that colour pop. With colder days ahead, lean into the warmth and luxury of this colour.

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life.style.etc. BETHANY FREI, OWNER & CURATOR, TULIPE NOIRE

WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? I was born in Winnipeg and moved to the Island with my family when I was two. I’ve been living on Lekwungen territory ever since.

WHAT HAS BEEN YOUR CAREER PATH?

I’ve been with the provincial government for the past 15 years leading software development projects and I’m currently on parental leave until May 2027. More recently, I’ve taken ownership of Tulipe Noire, which is my passion and the place where I’m pouring so much of my creativity. I’m finding my government experience is a real asset when it comes to running the business from an administrative, operational and strategic perspective.

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

I’m really interested in authentic expression of emotions and finding creative ways to be embodied in that emotion. With clothing, specifically, I love to see what it looks like when someone dresses how they feel. What would someone wear when they’re feeling joyful, enraged or lonely? Clothing can transmit such a powerful signal and I love to see the full range of emotional expression.

WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK? Creativity, beauty, expression, nature, art, ecstatic dance, family and connection.

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

Dream a bigger dream. My life has flipped upside down over the past five years in the best, most magical way because I made some really hard, bold decisions to feel better. I spent most of my life depressed and now it’s not uncommon for me to experience joy, wonder and awe on a daily basis.

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

I think of myself as being extremely lucky but also resilient and willing to make difficult decisions. I’ve made decisions that came with huge sacrifices but they’ve led to huge rewards – love, family, abundance, peace and a lot of laughter. I practice transcendental meditation and credit time in nature as a spiritual practice that regulates me.

WHAT IS GOOD STYLE TO YOU?

Whatever feels real! I love seeing the whole spectrum and have an appreciation for unique and interesting pieces.

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?

Business casual mom-on-the-go meets quilting, Harley Davidson-riding, bohemian grandma. 14

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PHOTO BY MICHELLE PROCTOR

STYLE INSPIRATIONS & LIFE Style icon: I’m inspired by Lucy Williams, Mecah Wirht, Anouk Yve and Julie O’Rourke. Favourite fashion designer or brand: I have a lot of favourites. For day-to-day, I love Bohème, Notshy Cashmere, Lollys Laundry, Paige denim and Eileen Fisher (all available at Tulipe Noire, of course). Favourite musician: It changes but Mariah Carey and Charlotte Cardin come to mind. Film or TV show that inspires your style or that you just love the style of: Cher from Clueless. Favourite cocktail or wine: My coach calls it an “adrenal cocktail” - 1 cup of orange juice, ¼ tsp salt and ¼ tsp cream of tartar. Album on current rotation: Spectrum Suite by Steven Halpern. Favourite flower: Pink poppy. One thing that consistently lifts your spirits during hard times: Sometimes we don’t need to rush into feeling better when things are hard. I’ve moved through a lot so now it’s not so scary to feel my feelings. It’s annoying for sure but it seems to be working.

FASHION & BEAUTY Uniform: Vintage Levi’s, Merino wool sweater and an oversized jacket. All-time favourite piece: A vintage dress that my grandma wore to the opera. Favourite pair of shoes: I’ve been wearing a pair of brown leather slides from Zara on repeat for the past month. Favourite day bag: A leather sling bag from Cove that doubles as my diaper bag. Favourite work tool: Honestly, AI is so helpful with budgeting, forecasting inventory needs and teaching me how to create Instagram reels. As a new entrepreneur it’s been great. Favourite jewellery piece or designer: I just stocked two local jewellers at Tulipe Noire, both women-run business – LOLO and Mitraya. Their pieces are stunning. Fashion obsession: Authenticity (and oversized pieces). Necessary indulgence for either fashion or beauty: Meditation or time alone to be in a restful, quiet state is necessary and it shouldn’t be an indulgence but with two kids and a business, now it feels that way. Scent: I’ve been wearing Karma by Lush for years and years but I also love everything from Aesop.

READING MATERIAL Fave magazine: I’m a Vogue girly. Last great read: How to Manifest by Lacy Phillips. Book currently reading: The Creative Act: A Way of Being by Rick Rubin.

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the cellar WORDS JEREMY POTT, SOMMELIER AND HEAD BUYER, CASCADIA LIQUOR

As shorter days arrive and the holiday season draws near, we begin to reflect on another year coming to a close. Challenging times around the world remind us not to take the simple pleasure of being together for granted. Time shared with friends and family – gathered around a table, exchanging stories and enjoying a meal – becomes something worth celebrating. Wine has a natural place in these moments. A thoughtfully chosen bottle can welcome guests, complement a special dinner, or offer a quiet toast to the people who have shaped our year. The finest wines bring elegance through their quality and sense of place, adding to the occasion without overshadowing it. These four bottles offer distinctive ways to share that pleasure throughout the holiday season. The best holiday wines do more than impress. They encourage conversation, complement the food and become part of the memories we carry into the new year. Whether given as a thoughtful gift or opened around your own table, each of these bottles offers a fitting way to celebrate good wine and meaningful time together.

De Vilmont

Dog Point Vineyard

Champagne

Chardonnay

Champagne, France | Non Vintage

Marlborough, New Zealand | 2023

A bottle of Champagne is an invitation to celebrate, and De Vilmont brings an easy sense of occasion to the opening of an evening. Produced from vineyards around Rilly-la-Montagne, near Reims, this non-vintage cuvée offers fine bubbles and a poised balance of freshness and richness. Look for crisp citrus and orchard fruit layered with delicate floral notes and a touch of brioche. Its bright acidity makes it a natural partner for oysters, smoked salmon or salty gougères, while its polished texture is equally suited to being enjoyed on its own as guests arrive.

From organically farmed, hand-picked vineyards in Marlborough, Dog Point Chardonnay shows a more restrained and savoury side of New Zealand. Whole-bunch pressing and extended maturation in French oak build texture without overwhelming the wine’s vivid core. Citrus and stone fruit meet smoky, flinty notes, subtle toast and a saline finish. This is chardonnay with both generosity and precision, ideal beside roast chicken, seared scallops or a holiday table set with buttery squash and root vegetables. $65.49 (plus tax and deposit)

$94.49 (plus tax and deposit)

Santa Ema

Bruno Paillard

Catalina

Première Cuvée Extra Brut

Maipo Alto, Maipo Valley, Chile | 2023

Champagne, France | Non Vintage

Catalina is Santa Ema’s tribute to Catalina Moreno Rodillo, the wife of founder Félix Pavone Arbea; even the name on its distinctive cloth label reproduces her handwriting. Grown in the high-elevation vineyards of Maipo Alto, this Chilean blend brings cabernet sauvignon together with carmenère and cabernet franc. Deep blackcurrant, plum and cherry flavours are layered with tobacco, spice and vanilla, framed by mature tannins and a long, enveloping finish. Pour it with beef tenderloin, slow-roasted lamb or aged cheeses, and allow time in the glass for its detail to unfold.

For a finale with true distinction, Bruno Paillard’s signature Champagne captures the energy and depth of the region through a blend drawn from more than 30 crus. Pinot noir leads, supported by chardonnay and pinot meunier, while a remarkable reserve-wine collection reaching back decades adds complexity. Extended lees ageing and an extra brut dosage preserve its clarity: citrus, red berries, white flowers, toast and gentle spice carried by a fine, persistent mousse. Serve it with shellfish, turbot, roast poultry or a generous cheese course. Luxurious yet wonderfully versatile, it is a bottle that can accompany the meal rather than merely announce it.

$79.99 (plus tax and deposit)

$124.99 (plus tax and deposit)

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Custom Homes | Quality Craftsmanship | Thoughtful Design

250-812-1147

www.qualisbuilders.ca

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hot properties

Luxury in every detail

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QUICK FACTS:

Lot Size: 14,380 sq. ft. Living Space: 6,638 sq. ft. Bedrooms: 5 Bathrooms: 8 Built: 2021 by Novus Properties

Uplands home is the talk of the town WORDS PAUL BUCCI PHOTOGRAPHY HARRY SHAW

he search began with a grand vision: find the perfect piece of land and build a luxury home that could stand proud for more than a century, timeless in its lines, rich in natural light and crafted with the precision, elegance and warmth to last for generations to come. Stately and light-filled, the home at 3395 Weald Rd. was conceived by structural engineer and developer Trevor Cochrane and his partner. It began with the site itself: a beautiful corner lot framed by towering mature oaks. Built in 2021 by Novus Properties, the three-storey, 6,638-square-foot Uplands home has five bedrooms and eight bathrooms. From the 10-foot custom front door onward, the house establishes a design language of elegant right angles, repeating three-part motifs and custom millwork, creating a simple, comforting consistency that ties every room together. The entrance is crowned by a dramatic and modern chandelier. The home grew from an unusually close collaboration among the owners, Mark Whitney of Novus Properties and the highly skilled tradespeople who built a masterpiece from the couple’s vision, design decisions and hundreds of Trevor’s sketches. “A natural stone entry gable faces Weald, two stone chimneys balance the frontages, and two-storey stone facing gives the home presence along Uplands,” Mark says. “Much of the character is in the details: windows set deep into the stone and stucco, horizontal-only mullions that draw the eye upward, and a quiet restraint that lets the materials speak.”

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“Much of the character is in the details: windows set deep into the stone and stucco, horizontal-only mullions that draw the eye upward, and a quiet restraint that lets the materials speak.”

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There is a pleasantly precise consistency to the home, but it’s anything but clinical. Like music built from repeated notes and themes, its right angles, threepart motifs, changing light and recurring materials create a pleasing rhythm that carries from room to room. All of the millwork was custom designed and manufactured. Baseboards and crown mouldings are assembled from multiple pieces, window recesses built so motorized blinds could disappear, and mechanical systems routed to avoid intrusive drops in ceilings. Custom solid-core interior doors add heft and quality, and built-in cabinetry and concealed storage were designed to fit elegantly and seamlessly throughout. The detailing continues in the formal rooms, with custom wainscoting and coffered ceilings. Art was also considered during the design process, with walls and sightlines planned around pieces the couple already owned. Having moved from Alberta, the couple were accustomed to sunshine. In the kitchen, they sacrificed upper cabinetry for oversized custom Loewen windows allowing garden views. The kitchen itself is built for serious cooking and entertaining, with a six-burner range and griddle, a double oven, expansive stone surfaces and a separate scullery and pantry. A wall-papered ceiling defines the informal dining and bar space. A late decision opened the central stairwell beneath an immense skylight, allowing daylight to penetrate deeper into the house. Marble appears throughout, most dramatically in the kitchen, where a richly veined Italian slab becomes a feature wall. It reappears on counters, fireplaces and in bathrooms. The oak floors were naturally smoked, with rare 10-foot boards creating a more seamless appearance. Outside, the same attention continues in the stonework. Unable to find a single stone with the effect they wanted, the couple blended two varieties with individual pieces shaped by the master stonemason. The gardens are spectacular. A flowering plum fills one window with pink in spring, while a drooping Russian white pine adds sculptural form. A partially covered 1,350-square-foot patio extends the living space outside leading down to an eight-person hot tub.

L O C A L LY C R A F T E D MODERN – TIMELESS

Comfort is just as carefully considered. Hydronic in-floor heating runs through all three levels, while insulated walls create a notably quiet interior despite extensive marble, wood and glass. Ceiling heights range from 10 to 25 feet, lending scale without making the rooms feel cavernous. The primary bedroom suite takes that comfort further. The couple created a library-like sitting area with built-in bookshelves and a fireplace, while large windows place the room almost among the trees. The adjoining spa-like bathroom is finished in marble with polished nickel fixtures and an oversized rain shower that doubles as a steam room, complete with a heated marble bench and heated back. Marble wainscoting adds another layer of finish. Downstairs, the mood changes. A dedicated home theatre is darker and more cocooning, with heavy velvet drapes, a 135-inch screen, projector and surround sound. A small kitchenette keeps drinks and popcorn close at hand. The nearby workout room, by contrast, is bathed in light. Technology is equally well integrated. The home has Control4 automation, 12 rooftop solar panels and a Tesla battery pack that can provide roughly 60 per cent of the home’s summer power load, even with air conditioning running. A residential elevator serves all three levels. Motorized blinds, lighting, audio and other systems are incorporated discreetly, allowing the technology to remain largely out of sight. Trevor points to natural materials, consistency and the way the rooms work together. “It flows very easily,” he says. “It’s a comfortable home to live in.” Matthew Traynor of Coldwell Banker Oceanside Real Estate is listing the Weald property at $6.988 million. At a recent broker preview event attended by all the top luxury agents Victoria has to offer, he says a common reaction was: “It’s exciting to finally be able to see inside the home most of us have been talking about for a long time.” There is already a sense of belonging to 3395 Weald Rd., helped by the way the house complements the landscape. “The mature trees now give the house a sense of scale and permanence,” Mark says. “It feels as though it has always been there.” boulevardmagazines.com

lifestyles

The show-stopping

host

Dazzle your guests this holiday season WORDS KATHERINE ENGQVIST

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PHOTO BY LIA CROWE

Balance the menu between things you can make ahead, things you can buy but make look good and one show stopper.”

he table is set with an elaborate display, the food is perfectly cooked with its heavenly scent filling your home and notes from your curated playlist whisper in the background as the doorbell rings with your first guest. There's no last minute frantic rushing, the desperate shoving of detritus into hiding spots, combing your hair with your fingers or smudging makeup back into place. There's just space to enjoy this time with those you hold dear. Whether you're hosting an elaborate sit-down dinner, a boisterous standing-room-only party or a more intimate affair, there's something vulnerable about opening yourself and your home up. That's why we've gathered some advice to help you pull off your most luxurious event yet – because this time of year is about making memories, not frantically running around the house.

sides that can stay warm in the oven or sit at room temperature. Too many “fussy vegetables” that need to be served right after they’ve finished cooking can cause problems with timing and a lot of unnecessary stress. For example, mashed potatoes can sit in a warm oven without their taste or texture changing but steamed green beans need to be served right away. Salads are also great examples of dishes that can be prepped ahead of time and then dressed as they go on the table. But the ultimate hack is outsourcing the entire meal. However, Heidi warns many private chefs can book up several weeks or even months in advance. They’ll also need some lead time to discuss your menu, view the kitchen and equipment, and prep food (even professional chefs start cooking early). This is just another reason why it’s so important to start the planning process as soon as possible.

CHECK THE LIST TWICE

DECANT EVERYTHING

The key to making your holiday event feel more luxurious is to have all of the details taken care of – from the ambiance to the food – and to do that, you’ll need to be organized. Planning ahead, so you have a list in hand, is one of the easiest ways to prevent that last-minute panic. But having a list with dozens of things to do hours before your party starts is not the way, explains chef Heidi Fink. Heidi, who is not only a private chef but also a culinary instructor, recipe developer, cooking show host and mother, is no stranger to hosting elaborate meals. She recommends starting early to plan any holiday soiree, especially with the food, and to cross off things from your list in the days leading up to the event – not the hours before. “Anything you can take off your plate the day of … Plan as few things to do last minute – one or two max.” The timing of dishes and considering what can be made ahead of time is especially important. For a sit-down holiday dinner, Heidi will often choose

Even if you’re not planning to hire a chef, Heidi still recommends outsourcing what you can by incorporating premade items from trusted sources. The key here is to make sure they’re quality items you know will taste fantastic. For example, a nice platter from a high-end deli can make appetizers a lot easier. Heidi recommends choosing items that are easy to assemble and aesthetically pleasing. This means decanting everything – not just the wine – and not to hide that they’re store bought but to elevate the presentation. No one expects an item like olives to be something you made but taking them out of the glass jar and putting them into a nice vessel goes a long way. These vessels need to form a cohesive display but they don’t need to all come from the same trendy set. Heidi loves to use antique pieces that have been passed down through generations in her family. Mismatched china is also a great option. “One of the things I like to do is different sizes and levels,” Heidi says. “Even if you just like it, that will shine through.”

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It’s about the company and the time you’re spending together.” MAKE IT A SHOW STOPPER

In terms of the menu, it’s important to give careful consideration to not just how dishes will look but how they’ll taste together. When you’re planning, Heidi also says to take note of how long it will take to prep your dishes (and when they need to be prepared), how many can be made ahead of time (dips, for example) and how many can be made earlier in the day or be sitting in the oven when you’re making the last item. If given the choice between hosting a sit-down dinner or a stand-up event, Heidi always recommends the more mobile option with a finger-food or small plate buffet. This allows guests to mingle without being confined to conversation with their seat mates but it is also easier to pull off in terms of food items. It also allows you, as the host, more breathing room to enjoy your guests. This type of soiree is often filled with items that can be made or bought ahead of time and can sit at room temperature. Think dips, appetizers and salads. “Make it easier for yourself in various ways,” Heidi says. “Balance the menu between things you can make ahead, things you can buy but make look good and one show stopper.” She usually suggests a Thai green curry or a pad thai as that show stopper. While she’s known for cooking international food, Heidi notes those dishes are often big hits as take-out versions can be lacking the flavour guests envision. While they may seem intimidating, Heidi says once you know where to get the ingredients and how to work with them, they often come together really well.

PHOTO BY HEIDI FINK

Asian dishes tend to pair well with dinner parties because while they can require a lot of prep work (chopping and other things that can be done ahead of time), the cook time for these dishes is usually short whereas European dishes tend to be more geared towards a low-and-slow mentality over fire. Dessert is also an area where you can save some time but still make something that looks lavish and decadent. Cheesecake, for example, is often a big hit and doesn’t need to be made the day of. In fact, many desserts require you to make them ahead so they can set or cool and the flavours can meld properly. “Dessert is classically something you can almost always make ahead,” Heidi says. “And then when your guests arrive, all you have to do is mix drinks.”

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PHOTO BY HEIDI FINK

SIPS HAPPEN

While Heidi doesn’t drink, her husband will set up a dedicated drink station (near a sink) with a Sodastream, ice, assorted types of alcohol (including beer and wine) and pre-juiced citrus. Heidi will also make a simple syrup ahead of time. For the holidays, she suggests ginger. This station is handy as you’ll have everything you need at your fingertips to make sure guests are taken care of and it gives you some options for anyone looking for a mocktail. It also allows your company the ability to mix their own drinks without feeling like they’re in your way or having to root around your kitchen.

IT’S A VIBE

While it’s the last on this list, the overall mood you want to set with your celebration should be one of the first things you consider when planning your party. Things like lighting, music and florals should all be considered and knocked off that to-do list ahead of time. Music, set a low volume, can help encourage conversation as long as the lyrics and beat aren’t competing for attention. Layering light sources by dimming harsh overhead lights and relying on lamps, fireplaces or clusters of candles will create a more intimate vibe. Heidi notes candles also make a great addition to the table but she warns not to use too many or types that are too tall as they can be a potential fire hazard (as well as blocking sight lines). Blocking your guests’ view is something to also consider when choosing floral arrangements (another great item to outsource to one of the talented local florists). Low centrepieces or even garden-clipped seasonal greenery or herbs are a great way to add a festive flair to your tablescape. Those clipped greens can also make a great anchor for your table if grouped like a more traditional fabric runner, especially when paired with reflective vessels (like silver platters or bowls). If you’re looking for a more dazzling effect, opt for a material that will reflect or refract the light. Heidi suggests tea light holders with items like cranberries or evergreens as a great seasonal option that won’t interfere with anyone’s ability to socialize. Coherent linens will help tie everything together and that means ditching the paper napkins and opting for cloth instead. But at the end of the day, the point of a party is to make memories. “Some people get a lot of joy out of hosting big elaborate events with all the decorating but that can be very intimidating to others,” Heidi explains. The expectations we put on ourselves are really what hold people back from hosting. “If it doesn’t feel right, feel free to let go of those standards … Do it in whatever way is the best for you,” Heidi says. “It’s about the company and the time you’re spending together.”

A little support can change what comes next. Beacon connects people with the support, opportunities, and community they need to move forward.

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good taste

Opulent

flavours

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Luxury dinning finds a home in Victoria at Marilena WORDS CINDA CHAVICH PHOTOGRAPHY ALLISON KUHL

OCTOBER 27—NOVEMBER 22, 2026

BY HAROLD PINTER

hen it comes to fine dining, everyone has their own idea of luxury. For some, it’s the opulence of an icy seafood tower topped with a whole lobster, a perfect piece of Japanese tuna belly or a bit of salty beluga caviar and crème fraiche on a bite-sized blini. For others, it’s a carefully crafted cocktail and a big ribeye steak, with a wine list as deep as the sea. Whatever your fancy Marilena Café + Raw Bar delivers arguably the city’s finest spot to splash out for a deluxe dinner.

TAKE A SEAT

But for me, the ultimate indulgence is the chance to engage with great chefs, and there’s no better spot in the city for that interactive experience than Marilena’s “chef ’s counter,” where executive chef Kristian Eligh is expertly plating every dish. “They are the most in-demand four seats in the restaurant,” Kristian says, leaning across the pass to drizzle a light dashi broth around my piece of misoglazed sablefish. Whether “passionate culinarians” or new diners, most are delighted by the intimate experience, seeing the cooks at their stations in the impressive, custom-designed Hestan kitchen. “Watching them either grow to love it or just be completely intrigued, is pretty fun,” Kristian says, noting the growth goes both ways. “We can try a new dish right there and get people’s feedback right in the moment. So that’s been very cool.” While Marilena leans into opulence, Kristian says the restaurant offers many options for diners, whether you just stop in to “enjoy a drink and a sushi roll at the bar and leave for under 30 bucks” or spare no expense. “This is a luxury restaurant – I think that what we provide is a luxury experience through service, ingredients, level of execution,” he explains, “but approachability is key for us too. I want this to be a place that people feel comfortable coming and, truthfully, the room is perfectly set up for that.” The artfully designed space includes zones for any occasion. That may mean a table for two in a quiet corner or a seat at the bar to take in the buzz. There’s also a private dining room, with a massive live-edge table, to host your closest friends for an exclusive menu, or an atrium that’s perfect for a larger party.

“a marvellous, multi-layered play… his most accessible and arguably his best.” —British Theatre Guide Pay-What-You-Want Tickets 250-385-6815 | belfry.bc.ca

DECEMBER 2 – 20, 2026

A SPONTANEOUS THEATRE CREATTION

★★★★ “Funny and spontaneous, but also genuinely adorable… Mimi’s definitely a keeper.” —Globe & Mail

STARRING

LILI BEAUDOIN, TESS DEGENSTEIN & ALI FROGGATT

“...a flight of theatrical fancy that is absolutely magical. Four stars out of four.” —Toronto Star

Pay-What-You-Want Tickets 250-385-6815 | belfry.bc.ca

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“We decided it was time to really do something unique in Victoria, something special.”

HOME AGAIN

Kristian grew up in Victoria, attended culinary school here and built an impressive resume at top restaurants in Vancouver before returning to open Marilena. He led the kitchen at Market by Jean-Georges at the Shangri-La Hotel and worked alongside chef David Hawksworth as his culinary director, before he was hired by Toptable Group to build their first Victoria restaurant, literally from the ground up. Toptable operates such notable restaurants as CinCin and Bluewater Café in Vancouver, and Araxi, Bar Oso and Il Caminetto in Whistler, each helmed by celebrated chefs. The Aquilini Investment Group (owners of the Vancouver Canucks hockey team and Rogers Arena, along with farms and real estate) acquired Toptable in 2014, and Marilena is their latest project. Though first slated to open in 2020, the pandemic put plans for the Victoria restaurant on hold and Kristian spent much of his time back in Vancouver, helping the company create restaurant take-out programs and utilize food from the

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arena’s concession operations to feed vulnerable populations. At the same time, he was working with designers and architects, and hiring the culinary and service teams for Marilena. Kristian admits he first pitched a less ambitious restaurant concept for Victoria – something more casual, with wood-fired cooking and a shareable, farm-to-table menu. But in the end, they opted for a restaurant aligned with others in the Toptable Group – a high-end, seafood-forward spot featuring the finest local and imported products available. “We decided it was time to really do something unique in Victoria, something special,” Kristian says, surveying the sprawling room with its curve of creamy leather banquettes and back-lit sculptural artwork, wrought in salt and glass. Victoria was apparently hungry for this level of fine dining. Marilena finally opened in 2023 and three years later, it has become one of the most awarded and celebrated restaurants in the city, a destination embraced by both visitors and locals alike.

PERSONAL TOUCH

Back at the chef ’s table, we watch the elaborate dance between a cadre of young cooks at their stations and their leader, on stage in the plating zone. As waiters deliver orders the team springs into action – one firing steaks, another in charge of fish or pasta and sauces, and all answering, “yes, chef ” to instructions. Kristian moves to quickly finish each plate – piping a swirl of creamy potatoes, drizzling a sauce over a rack of lamb, arranging grilled octopus on a bed of braised gigante beans – before delivering it to the servers on the pass. The front of house staff is professional and prolific, waiters sliding in and out with unobtrusive but helpful service. And having a seat to see it all unfold is fascinating. “The lights dim and service starts. It’s like we’re putting on a show, right?” he says. Lean, athletic, calm, focused – Kristian studied psychology at the University of Victoria and might have become a sports psychologist, but switched to Camosun College to pursue his dream of becoming a chef. It turned out to be the perfect skill set for this successful culinary leader, managing a complex restaurant business and mentoring an ever-changing team. Married with two young girls, Kristian balances work with healthy pursuits. When we met recently, he was training for a mountain trail running competition and says fitness is vital to his mental health. “This is a very physical job and it’s a very stressful environment,” he says. “It’s not easy, by any stretch of the imagination, and staying really healthy helps me be there for the team and gives me the mental capacity to handle the pressure.” His healthy lifestyle also informs his seasonal menu and style of cooking, with light, vegetable-forward plates featuring sustainable seafood and lean proteins. A pristine piece of halibut is baked and served with kohlrabi and spring radish in a pool of lemongrass and coconut broth. Spring salmon, sourced from one Salt Spring Island fishing family, arrives with ginger mushrooms and barley in a frothy soy emulsion. Nova Scotia Lobster Spaghetti features a light, bisque-like lobster sauce. Kristian says he likes “light, bright flavour profiles” with broth- and vinaigrette-based fish dishes, “with a little bit of heat,” to “create the kind of addictive flavours that you want to eat again and again.” Moving home to Victoria with his young family has been a gift, he says, and though his name isn’t on the door, it’s definitely on the menu. Kristian credits

Chef Kristian Eligh

Toptable’s owners for trusting him to create a very special dining experience in his hometown, where every night there’s an old friend or someone he knows with a reservation. “I helped create something in the community that hasn’t existed before, and that’s so gratifying,” he says, adding plans are underway for another Toptable project here. “We continue to push forward, as a cohesive group, to not only be the best restaurant in Victoria, but ultimately be on the national stage. The ambition is to be a destination restaurant for those coming to visit – but always, first and foremost for locals, for Victoria.”

MAYFAIR CENTRE 226-3147 Douglas Street 250.590.3319 VICTORIA 636 Broughton Street 250.383.6133 SIDNEY 2492 Beacon Avenue 250.656.0510

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Holiday glow

There’s a special kind of twinkle in the air during the holidays. Maybe it’s the lights or the ornaments or just the merriment that seems to carry on throughout the season. Whatever the cause, lean into that glow. PHOTOGRAPHY: MICHELLE PROCTOR MODEL: MARIA MAKARENKO STYLING: JEN EVANS MAKEUP & HAIR: JEN CLARK Star ring ($65) from White Rabbit Goods.

Striped shirt by Adroit Atelier Inc. ($265), pleated soft taffeta ballgown skirt by Emily Shalant ($545), L’Origine du Monde necklace in silver by Pamela Card ($870) with a Lune suede bag in navy by Clare V. ($695), all from Bernstein & Gold.

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Sleeveless jersey cowl neck gown with beading in sage by Mac Duggal ($935) from Bernstein & Gold with long chain shoulder duster earrings from White Rabbit Goods ($55).

Raglan coat in olive jacquard by Smythe ($995) with a lingerie slip skirt in champagne by Smythe ($395), both from Bernstein & Gold, with champagne shoes and a Chanel bag (model’s own).

Pearl encrusted top in light blue by Emily Shalant ($989) with Coming Alive of Sculpture earrings in silver by Pamela Card ($490), both from Bernstein & Gold.

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Jeltaa jersey dress in black by ArmedAngels ($210), Coming Alive of Sculpture earrings in silver by Pamela Card ($490), both from Bernstein & Gold, with a vintage fur stole (stylist’s own) and pumps (model’s own).

weekender

From sand to sky A luxurious retreat is only a quick plane ride away WORDS KATHERINE ENGQVIST

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PHOTO BY KATHERINE ENGQVIST

Shifting into a bathing suit and robe, I’m eager to explore more of this labyrinth, with each turn revealing a new oasis that feels private and secluded despite the size.

relax into the warm sand as bird calls echo around me and hot stones melt away the tension I’ve been carrying between my shoulders. While it sounds like I’ve jetted off to a tropical island for a sunny vacation, I’m only a 35-minute flight from downtown Victoria. It’s the best of both worlds during this busy time of year. Instead of a beach vacation, I’ve managed to block out some time for a couple days in Vancouver to experience the recently renovated wellness centre at the Fairmont Pacific Rim. But instead of battling ferry lineups and the traffic involved in navigating downtown Vancouver, I’ve hopped on a Harbour Air flight, which just so happens to land almost on the doorstep of the hotel. This is my first time on a seaplane and the experience soars past all my expectations. At check in, staff are quick to put my mind at ease, talking highly of the pilot and the weather for the day. With beautiful blue skies, I settle into one of the black leather loungers in Victoria harbour terminal with a cup of tea to watch the other flights load and unload eager passengers. However, my eye is quickly drawn to the beautiful architecture of the building, with its exposed wooden beams and ceiling. With slogans like “time flies, spend it well” and “pinch me views from every angle,” I had some pretty lofty assumptions about what the flight would bring but as staff assured me, it was a gorgeous day to fly. With my face practically pressed against the window (apologies to my seat mate), we taxi across the Inner Harbour, watching the familiar landmarks sail past. Bouncing along like a speedboat, the engines roar and we accelerate until the salt spray disappears, the plane lifting as the sea begins to fall away. Banking left, we soar over the breakwater and continue on a route between the San Juan Islands and Southern Gulf Islands. At this altitude we get a bird’seye-view of the ground, with lakes and trees dotting the landscape while tuffs of clouds swirl around us. Tiny boats, which aren’t so tiny, leave traces of their wake below before the scenery transitions as we pass the Tsawwassen ferry terminal. The Lower Mainland’s more rural outlying areas change to skyscrapers that look like toys in the distance. Before I know it, we’re banking again for a quick decent into Vancouver Harbour, and bobbing along the waves as we dock beside the Vancouver Convention Centre. Our bags are unloaded with care right in front of us and we’re free to carry on our way without the hassle of a traditional airport terminal. It’s just breath-taking views from all angles with the Vancouver Sea Wall on the shore with its autumn foliage like a welcoming beacon after what felt like a sight-seeing tour, not a commuter flight. Across the street from the terminal, the Fairmont Pacific Rim glows in the afternoon sunlight as a crisp breeze swirls golden leaves along the sidewalk. The lobby is equally impressive with its towering art displays and vibrating energy as people come and go. My room for the evening is on the 17th floor and I’m met with sweeping views of Canada Place and Waterfront Road below. After a few embarrassing minutes trying to figure out how to open the sheer curtains, I realize just about everything in the room is controlled by a few taps on the bedside tablet (which even features workout videos that can be done with the accompanying in-room yoga mat). Once I find the right setting, the curtains flutter open, giving me unobstructed views of the cruise ships in port. I’d like to stay here and watch but I’m due at the spa and that is an experience I don’t want to miss. boulevardmagazines.com

This wellbeing centre spans the hotel’s fifth floor with the reimagined spa at its heart. Recently renovated, the spa now features 14 treatments rooms, a Himalayan salt sauna, steam room, private women’s lounge, co-ed relaxation lounge and an extensive outdoor terrace with mineral bath, jacuzzi, dry sauna, fire pits, loungers and mediation pods. Next door is the Wellness Club x House Concepts. Designed for those who believe in daily ritual, intentional movement and the art of recovery, this centre features state-of-the-art cardio equipment, a full range of dumbbells, dedicated recovery equipment and a Frame Pilates Reformer – giving guests an elevated training experience through daily small-group classes, private personal training sessions, bespoke fitness programming led by House Concepts’ elite trainers or a workout enjoyed at one’s own pace. While I’m tempted to squeeze in a session, because it really does look that enticing, the spa is calling so I veer right. An attendant gives me a quick tour and I realize just how much space these facilities occupy. It lives up to the branding as one of Vancouver’s most comprehensive luxury wellness destinations. Shifting into a bathing suit and robe, I’m eager to explore more of this labyrinth, with each turn revealing a new oasis that feels private and secluded despite the size. Taking a cup of matcha latte to the terrace, I lay back in one of the mediation pods, enjoying the view. This corner is below my room, so I get to continue watching the cruise ship passengers embark on their journey. But despite returning for a second cup, that Himalayan salt sauna looks too enticing. Settling into the heat, I breathe in that cedar smell and absorb the microclimate that promotes deeper relaxation and clearer breathing. After 15 minutes or so, I exit, grabbing a chilled lavender-scented face towel from the fridge outside, and try out the cold setting on the hydrotherapy shower. With eucalyptus-scented

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spray, the falling water leaves me feeling invigorated. Sinking into the heated mineral pool on the terrace, my muscles already feel heavy with relaxation as I watch the wisps of white clouds between the surrounding skyscrapers. I do this sequence a second time before greeting my practitioner, Ben, in the lounge. He leads me to one of the treatment rooms, where a heated bed of quartz sand is aglow in a mauve light. I’m here for the 90-minute Cascade Sand & Stone Massage which is billed as a grounding journey. Ben leads me through some deep inhalations of a blood orange essential oil to help me settle into the space and I’m transported somewhere else, somewhere tropical with birds calling to each other. With a warm towel on the back of my head, it feels like I’m basking in the sun with the sand beneath me. He uses heated pink Himalayan salt stones and leaves them on my feet, hands and sacrum to begin settling my nervous system and balancing my energy fields. At first they feel heavy but that weight quickly disappears until he removes them later in the treatment and their loss is instantly felt. The treatment itself uses a combination of therapeutic heat from hot and cold stones, paired with expert massage techniques and an oil scented with frankincense, ginger, cardamon, palo santo and vetiver. The smell is heavenly and the sensation of hot stones running across my sore muscles is something unexpected. But the best sensation is the cold stone that immediately follows. Whenever Ben picks them up, it sounds like ice rattling in a crystal tumbler, the audible cue of what’s to come. Hot from the first stone, the cold feels like an ice cube running across sun-kissed skin. It immediately melts away the tension in my muscles and I relax deeper into the sand. Those 90 minutes go by in a blur and before I know it, Ben is calling me back

PHOTOS COURTESY OF FAIRMONT PACIFIC RIM

WHERE LASTING MEMORIES BEGIN

Hot from the first stone, the cold feels like an ice cube running across sun-kissed skin. It immediately melts away the tension in my muscles and I relax deeper into the sand. to the room and this Vancouver sanctuary of relaxation. I float back to my room and into the night, lost to this deep feeling of relaxation. As the next day breaks open, I debate rolling over and pushing the button to open the blinds so I can watch the sunrise over the harbour. But the bed is too decadent so I give into its depths for more sleep before finally getting up and taking a cup of tea to the roof-top pool terrace. From the hot tub, I watch the city come alive beside palm trees and a Japanese maple with its fiery red foliage a sharp contrast to the steel and glass skyline. Dinner last night was a lively meal in the Lobby Lounge with a pianist who could have been the Piano Man himself tickling the ivories while a little girl in pink swayed to the music, her ballet skirt swishing around her. Breakfast is a much different speed. Botanist feels like an extension of the spa – a place of ritual and recovery. Breakfast starts with a glass of cold-pressed juice aptly named ‘Recover’ and is made of pineapple, tart cherry, orange, lemon, turmeric, black pepper and amino acids. After a morning workout, I indulge in the Dungeness crab and avocado Benedict and watch the perfectly poached egg mix with the hollandaise sauce. Delightfully satisfied, I’m sad to leave but opt for a stroll around the seawall before boarding my flight home. We take a different route over Burrard Inlet, and this time we fly directly over the Peninsula, with the farms below looking like neat little squares on a map. Despite the views of the Inner Harbour as we land, the best part of coming home is my toddler and husband waiting to greet me by wharf. All she said for the next several days was “I saw Momma get off the plane!” A front-row seat to adventure all around.

Ready to start building the home of your dreams? Choose MAC to get Victoria’s top talent for your new space. Contact us to start the conversation.

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business class

Undercover confidence boost PHOTO BY CINDY MIDDLETON PHOTOGRAPHY

Lily Pad Lingerie offers a peek at what’s hot in the underwear drawer WORDS NATALIE BRUCKNER

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“Lingerie has this way of making you feel good, even if nobody else sees it.”

PHOTOS BY KATHERINE ENGQVIST

here are mornings when the person in the mirror needs a gentle reminder that, despite the imperfections they may see, they’re beautiful. We’ve all been there. It’s raining, you’ve got a busy day ahead, you missed your gym session and you’re just feeling a little blah. You open your underwear drawer and reach for your usual greying bra and faithful panties, but something stops you. Instead, you decide to spice things up and grab that ‘special occasion’ bra and matching panties. While they may be hidden beneath layers, somehow they put a whole new spin on your day. “Lingerie has this way of making you feel good, even if nobody else sees it,” says Sheana Loxton, owner of Lily Pad Lingerie. She purchased the Saanich store at Mattick’s Farm more than five years ago. “We used to hear ‘no one’s going to see it, so it doesn’t matter,’ now we hear ‘this makes me feel good and that’s what matters.’” Underwear may be practical but it can also be a fashion statement. The right bra and panties can change how your clothes fit and, perhaps most importantly, your confidence. With the festive season upon us, there’s no better time to indulge and treat yourself (or give your partner a little nudge). But where do you start? “Shopping for lingerie can feel intimidating, especially when it comes to the fitting room,” Sheana says. “We’re bringing women in who haven’t met us before, and they’re basically undressing in a fitting room with someone they don’t know and a mirror. No one wants to do that.” There’s often something else going on, too. “Every woman thinks that something about them isn’t normal, when in fact it very much is.” For Sheana, offering that reassurance is one of the most rewarding parts of the job. “To be able to say, ‘I’ve got you, your breasts are normal. Having one larger than the other? That’s literally 99.999 per cent of people.’” If you’re struggling to remember the last time you were fitted for a bra, you’re not alone. Studies cite roughly 80 per cent of women wear an ill-fitting bra, and with our bodies constantly changing, it’s hardly surprising. Experts recommend replacing your bra every six to 12 months, or after around 180 wears, but most of us wait until it’s practically given up. “It really comes down to a number of things: one being finances, and the other is how often you wear it, what you do in it and the quality of the bra. Are you hand-drying? Are you washing by hand? I would say people should refresh annually, if you can.” Then there’s the question of size, where, according to Sheana, education is lacking. “People don’t understand that a certain bra in a certain size from one brand isn’t going to fit the same as a different bra from a different brand. It’s normal to have three different size bras in your drawer.” Just like the clothes in our closets, lingerie also has its own trends, and Sheana has watched what women want change over the past few years. Post-COVID, there was an initial rush to replenish lingerie drawers, with shoppers splurging on colour, fashion and limited-edition pieces. Now, the pendulum has swung back, with comfort playing a much bigger role. Wire-free bras have benefited from that shift. Sheana says wired styles still outsell them, but the quality of wire-free bras has come a long way. Many women

now have both in their drawers, depending on the day, and when it comes to fabric, breathable is better, with cotton, modal and bamboo proving popular. Colour is also having a moment. “We still sell a lot of beige, however, white has made a comeback. Navy instead of black, or pink instead of beige, are also finding their way into lingerie drawers.” When winter arrives, red might seem like the obvious choice, but despite its holiday reputation, it doesn’t actually sell well. Instead, richer shades such as amethyst and burgundy come into their own, along with deeper, more elegant tones. “Because women are usually layering a little bit more for the winter, you can adventure out more with colour.” And it isn’t just colour that’s getting more attention. Women are increasingly letting their bras become part of the outfit, with edgy straps, florals and lace deliberately showing through clothing. “They’re comfortable letting their bras be seen. They’re saying, ‘I’m a woman, I’m wearing a bra and it is beautiful.’” While the bra may be the priority, panties still deserve their moment. Matching sets are a big draw for women who like their lingerie to match. “A lot of women feel it completes their look,” Sheana notes. Full briefs are firmly holding their own, with higher-rise styles offering plenty of coverage while still bringing a little something extra, whether that’s through lace, colour or a pretty finish. Then there’s nightwear, which gets a serious outing when the colder weather arrives. Cosy flannel pyjamas are always popular, but Sheana says there’s still plenty of love for something a little more glamorous. Think beautiful night dresses, long robes and elegant loungewear. “A lot of people will host in beautiful loungewear,” Sheana adds. “They want that elegant but very comfortable look that they can put on in the morning or after dinner.” Which, frankly, sounds like a pretty good reason to stay in your pyjamas. Looking back at the past five years, Sheana still marvels at the leap she made from IT to lingerie and at how much the unexpected career change has given her. “I didn’t anticipate the internal reward, really, with lingerie and undergarments, and just helping other women feel great about their bodies. I had no idea how good that feeling would be.” boulevardmagazines.com

Luxury

THE

HOLIDAY GIFT GUIDE

THE BUTCHART GARDENS 12 MONTH PASS The perfect holiday gift for the whole family! Looking for a gift to be enjoyed year round? Give a 5-season experience from The Butchart Gardens with an Adult, Youth or Child 12-Month Pass. THE BUTCHART GARDENS 800 Benvenuto Ave, Brentwood Bay 250-652-4422 Adult Pass $91.20 | butchartgardens.com

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THE

Luxury HOLIDAY GIFT GUIDE

TOURMALINE RING This unique cocktail ring features an extraordinary 7+ carat cushion-cut green tourmaline set in brilliant 14K white gold. Framed by a halo of radiant pavé diamonds that extend along the band, it is the ultimate gift of timeless holiday glamour. BARCLAY’S FINE JEWELLERS #106-2187 Oak Bay Avenue $12,400 +tax | barclaysjewellers.com

A STAY AT OAK BAY BEACH HOTEL The best gift this year has an ocean view. An escape to Oak Bay Beach Hotel promises luxurious accommodations overlooking the Salish Sea, heated oceanfront mineral pools, exceptional coastal dining, and rejuvenating treatments at the Boathouse Spa. From a romantic getaway to a day of seaside relaxation, let them choose their perfect experience. Gift certificates available year-round. OAK BAY BEACH HOTEL 1175 Beach Drive, Victoria, BC (250) 598-4556 www.oakbaybeachhotel.com

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THE

Luxury HOLIDAY GIFT GUIDE

GIVE THE GIFT OF GOOD FOOD Root Cellar gift cards are for everyone! Friends and family, good neighbours, students and teachers, clients and staff, coaches and players. Available in any amount you need, they can be purchased online or in store and are redeemable at both store locations. And here’s a little bonus: When you spend $1000 on gift cards online, you’ll receive a 10% bonus (that’s a FREE $100 gift card)! THE ROOT CELLAR VILLAGE GREEN GROCER 1286 McKenzie Avenue | 271 Cook Street 250-477-9495 | therootcellar.ca

This festive season, Rado transforms innovation into emotion with timepieces crafted from its signature plasma high-tech ceramic. With its captivating metallic sheen, this extraordinary material brings elegance to the Rado Centrix Open Heart Diamonds, Rado Captain Cook HighTech Ceramic Skeleton and Rado True Square Open Heart. Blending Swiss watchmaking expertise, pioneering materials, and striking design, each creation captures the magic of the season and makes an unforgettable gift for someone special. RADO www.rado.com

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THE

Luxury HOLIDAY GIFT GUIDE

JAZZ SERIES EARRINGS Jeremy Dane Morris' Jazz Series Earrings make a stylish stocking stuffer for the jewellery lover on your list. The Avenue Gallery presents All That Glitters XIV, their fourteenth annual jewellery fundraiser supporting Victoria Hospice. From December 1 to 31, a portion of every jewellery sale will be donated to the organization. Discover distinctive jewellery by Canadian artists and find a beautiful gift with added meaning this holiday season. THE AVENUE GALLERY 2184 Oak Bay Avenue | 250-598-2184 $79 | www.theavenuegallery.com

The Art Gallery of Greater Victoria’s Gallery Shop is filled with unique finds from more than 200 local artisans, including handcrafted pottery, jewellery, woodwork, glass art, prints, textiles, and more. Discover thoughtful gifts inspired by Vancouver Island and the AGGV’s celebrated Permanent Collection, including the art of Emily Carr. With something for art lovers of all ages, it’s a distinctly local place to find something special. ART GALLERY OF GREATER VICTORIA 1040 Moss St | 250-384-4171 www.aggv.ca

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food & feast

Elevate your holiday meal

Wind Cries Mary gives nostalgic nod to new favourites RECIPES BY EXECUTIVE CHEF DAVID HEALEY & BEVERAGE DIRECTOR DAVE BULTERS, WIND CRIES MARY PHOTOGRAPHY DON DENTON

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ucked away down a hidden set of stairs, you’ll find Victoria hot spot Wind Cries Mary. What started out in 2019 as a neighbourhood gem has quickly become one of Victoria’s top dining destinations. Owners Jesse Dame and David Healey set out to create a gathering place for both locals and visitors to experience the rich bounty of Vancouver Island. A place to celebrate the Island’s farms, distilleries, wineries, breweries and creatives. Chef David invites his guests to “break bread” with him, serving ingredient-focused elevated share plates – a nostalgic nod to your favourite childhood dishes. Over the last seven years the restaurant has evolved to include a worldclass cocktail program and Wine Spectator-recognized wine list. The house cocktails are a collaborative effort from the entire bar team, lead by beverage director Dave Bulters. Each cocktail has a local focus, whether that’s using spirits from one of the Island’s many distilleries or foraged ingredients from up and down the coast. The wine list features dozens of B.C. wineries as well as international gems. Wine director Jasmin Dosanj has curated a list of sustainable wines that pair perfectly with the Wind Cries Mary’s West Coast cuisine. Wind Cries Mary is the kind of place you come to celebrate. Whether it’s an anniversary, date night, intimate family gathering or big birthday bash, the food and drinks get you talking to the people you’re with. The food and drinks get you talking to the people you’re with. This was always the vision for the restaurant. A place as comfortable as your family dinner table, where there is always a lively atmosphere, creative drinks and great food. While the restaurant has gotten bigger and busier, the core values have always been the same and here are a few recipes in that spirit.

Neapolitan Nog Each December at Wind Cries Mary, we take this classic winter sip and give it a flavour makeover. From tropical fruit with mezcal to banana rum cream pie or Neapolitan ice cream, we try every flavour combo we can think of. Here’s our Neapolitan Nog for you to try at home. Ingredients: 800 ml Half & Half 300 ml Whipping Cream 3 small Cinnamon Sticks 1 Star Anise 1 Vanilla Bean Pod (split and seeds removed or equivalent in paste/essence) 1 Strip of Orange Peel 1 tsp Nutmeg (freshly grated) 7 Eggs (separated) 100 g Brown Sugar 50 g White Sugar 100 g Milk Chocolate 200 ml Fresh Strawberry Juice (strained) 1 l French brandy In a saucepan, combine milk, cream, cinnamon, vanilla, anise, orange peel and nutmeg. Bring to a light simmer over a medium heat but do not boil. Once simmering, remove from the heat, add milk chocolate and stir to fully combine. Allow everything to steep for 20 minutes, then strain. In a large bowl or stand mixer, beat all egg yolks and 2 egg whites with sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the slightly cooled milk and continue to mix until the mixture is combined. Add in the strawberry juice and fine strain. To serve, shake with ice and strain into coupe or small glass. Serve and garnish with a dehydrated strawberry slice. Yield: Approximately 2.5 litres. boulevardmagazines.com

Maple-Dijon Roasted Brussels Sprouts with Bacon, Pecans and Cranberries I like to have a few vegetable-forward dishes at Christmas since I’m going to go back for seconds (or even thirds) and I don’t want to feel heavier than I already am. Ingredients: 1.6 kg Brussels Sprouts (trimmed and halved) 250 g Thick-cut Bacon (diced) 200 g Toasted Pecans (roughly broken) 100 g Dried Cranberries 50 ml Olive Oil Salt & Pepper (to taste)

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Maple-Dijon Glaze Ingredients: 90 g Maple Syrup 60 g Dijon Mustard 40 g Apple Cider Vinegar 60 g Unsalted Butter 10 g Garlic (finely grated) 5 g Fresh Thyme Leaves 2 g Black Pepper 3 g Kosher Salt

Cook the bacon in a pan until rendered and crisp. Remove the bacon and reserve approximately 40 to 50 g of the rendered bacon fat. Toss the Brussels sprouts with the reserved bacon fat, olive oil, salt and pepper. Arrange them cut-side down on parchment-lined sheet pans without overcrowding. Roast at 220°C/425°F for 20 to 25 minutes. You want substantial caramelization on the cut sides while the centres remain slightly firm. Meanwhile, combine the maple syrup, Dijon, apple cider vinegar, garlic and thyme in a small saucepan. Bring just to a simmer. Remove from heat and whisk in the butter. Season with salt and pepper. During the final 5 to 7 minutes of roasting, add the chestnuts to the Brussels sprouts so they warm through and develop a little colour. Transfer everything to a serving dish and toss with enough maple-Dijon glaze to coat without drowning the sprouts. Fold through the crispy bacon and cranberries. I would hold back a little of the bacon, chestnuts and cranberries and scatter them over the top after plating. It looks much better than mixing everything completely together. This one is also very easy to make vegetarian. Omit the bacon, increase the olive oil to about 80 ml, and add 15 to 20 g white miso to the maple-Dijon glaze. The miso replaces some of the savoury depth you lose from the bacon.

FABRICATIONS

Roasted Squash Wild Rice Stuffing with Hazelnuts A great alternative to traditional bread-based stuffing. Ingredients: 400 g Wild Rice Blend (uncooked) 900 ml Chicken or Vegetable Stock 800 g Butternut or Kabocha Squash (peeled and diced) 250 g Yellow Onion (diced) 200 g Celery (diced) 20 g Garlic (minced) 100 g Unsalted Butter 40 ml Olive Oil 150 g Hazelnuts (toasted and roughly chopped) 120 g Dried Cranberries 15 g Fresh Sage (finely chopped) 8 g Fresh Thyme Leaves 30 g Flat-leaf Parsley (chopped) Zest of 1 Orange Salt & Pepper (to taste) Optional: Add 450 to 500 g raw sausage meat. A mild Italian sausage works but for Christmas, I prefer a sage-forward pork sausage without too much fennel. Cook the wild rice blend in stock according to the package directions, stopping when the grains are tender but still have some chew. Drain off any excess liquid and spread the rice onto a tray to cool slightly. Toss the squash with olive oil, salt and black pepper. Roast at 220°C/425°F for approximately 20 minutes (until browned around the edges and tender without becoming mushy). Meanwhile, melt the butter in a large sauté pan. If using sausage, brown the sausage first, breaking it into small pieces. Remove it from the pan, leaving a little rendered fat behind, then proceed with the onion and celery. Add the onion and celery and cook over medium heat for about 8 minutes until soft and lightly caramelized. Add the garlic, sage and thyme and cook for another 1 to 2 minutes. Combine the cooked rice, roasted squash, onion mixture, hazelnuts, cranberries and optional sausage. Fold together gently so the squash retains its shape. Finish with parsley and orange zest. Adjust salt and pepper. Transfer to a buttered baking dish. At this point it can be refrigerated overnight. To serve, cover and bake at 190°C/375°F for about 20 minutes, then uncover and bake another 10 to 15 minutes so the top becomes slightly crisp. For a restaurant-style version, consider replacing half the dried cranberries with dried sour cherries. They are less overtly sweet and pair exceptionally well with the squash, sage, hazelnut and pork. You can also add 100 to 150 ml of stock immediately before the final bake if you want the centre more stuffing-like rather than rice pilaf-like.

107 Second Street Duncan V9L 1R5

Mon–Sat 10-5 Sun 11-4 foreverfab.com boulevardmagazines.com

secrets and lives — General manager, Hotel Grand Pacific

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PHOTO BY DON DENTON

AND THE 7 SINS with UWE WALTER

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

Born and raised in Germany, I first came to Victoria in the mid-1990s for an internship at St. Andrew’s Cathedral and St. Andrew’s Elementary School. I fell in love with Victoria and Canada, and from that moment on, my dream was to return for good.

WHAT HAS BEEN YOUR CAREER PATH?

I was born in the Black Forest, where my parents ran a small inn. My father spent his entire career as a chef and hospitality became my passion at an early age. I began my career in a luxury hotel in Berlin and worked my way up through sales and marketing. Eighteen years ago I immigrated to Banff and spent the next decade and a half with Fairmont hotels in Canada and the United States. During that time, I led the commercial repositioning of the Empress following its renovation. This summer, I was asked to lead the incredible team at Hotel Grand Pacific through its multi-year renovation and repositioning journey. I am thrilled to be back here and excited about what lies ahead.

A lifelong dream has come full circle for me. I left Germany with the hope of building a life in Canada, had the privilege of working with some of the country’s most iconic hotels, became a Canadian citizen and ultimately returned to Victoria, the city that first captured my heart.”

WHAT DOES A DAY IN YOUR WORK LIFE LOOK LIKE?

My days are spent connecting with teams and leaders across the hotel, helping shape and implement our overall strategy, and supporting everyone through a period of change and evolution. That said, nothing makes me happier than spending time with the team members who deliver exceptional guest service every day, both in the front and back of house.

REWARDS? CHALLENGES?

The 7 Sins ENVY: Whose shoes would you like to walk in?

My dad’s. Life threw many challenges his way, yet he always remained kind, positive and pragmatic.

A happy guest or business partner, a fulfilled and passionate colleague, and an inspired leader are the daily rewards that keep me going. Challenges need to be faced head-on and approached strategically, one at a time.

GLUTTONY

WHAT’S YOUR SUPERPOWER?

GREED

You would have to ask the people I’ve worked with over the past 35-plus years. I would say passion and empathy.

WHAT’S THE MOST ADVENTUROUS THING YOU’VE EVER DONE? Snorkelling with a whale shark in Australia.

WHAT’S A BOOK, MOVIE, OR TV SHOW THAT HAS HAD A LASTING IMPACT ON YOU? Leaders Eat Last by Simon Sinek.

WHAT’S YOUR FAVOURITE WAY TO SPEND A SATURDAY?

Being at our home on Salt Spring Island, watching the sun set over the Southern Gulf Islands with a nice glass of wine in hand.

WHAT BRINGS YOU JOY?

Spending time with friends over a great dinner, travelling and exploring the world.

WHAT IS THE SECRET TO A GOOD LIFE?

Always choose kindness and never stop forgiving.

IS THERE ANYTHING YOU’D LIKE TO ADD?

What is the food you could eat over and over again? Thai curry.

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

I would donate half to Rainbow Railroad, a Canadian nonprofit that helps LGBTQI+ refugees facing violence and persecution simply because of who they are. With the other half, I would travel the world with my husband, starting with a week in France enjoying one champagne tasting after another.

WRATH Pet peeves?

Injustice, hateful behaviour and hateful language. Negativity has no place in my life.

SLOTH Where would you spend a long time doing nothing? The Nā Pali Coast on Kaua’i, Hawaii.

PRIDE What is the one thing you’re secretly proud of? Celebrating our 35th anniversary.

LUST What makes your heart beat faster?

Discovering new places and experiencing the beauty of a destination for the very first time.

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everyone’s talking about

SUBMERSE YOURSELF IN THE ARTS From galleries to gardens and all the performances in between, Greater Victoria is filled with an elaborate arts

scene. That’s why Destination Greater Victoria is inviting tourists and locals alike to experience the region through the artists, performers, musicians and storytellers who are shaping its creative landscape. For the month of November, galleries, concert halls, historic buildings and public spaces will come together for this arts and culture month celebration. “Every single day is an exciting time to experience theatre and art,” says Nigel Shawn Williams, artistic director of the Belfry Theatre, in a statement. “The Victoria arts scene is incredibly vibrant and rich and is becoming more and more diverse … It’s buzzing, it’s changing. Something exciting is just around the corner.” This city-wide celebration encourages participants to explore creative life through performances, galleries, museums, gardens, public art installations and so much more. Throughout the month, both established institutions and emerging artists will showcase performances, exhibitions and cultural experiences that reflect the region’s creativity, diversity and history. A full list of feature exhibits, performances and venues can be found online at tourismvictoria.com/ arts-culture-month.

The Belfry Theatre, COURTESY BELFRY THEATRE AND DESTINATION GREATER VICTORIA

The Art Gallery of Greater Victoria, COURTESY MATT SHANNON PHOTOGRAPHY AND DESTINATION GREATER VICTORIA

The Victoria Rock Choir COURTESY NICK LA RIVIERE

GET READY TO ROCK

The Victoria Rock Choir will be back in action this holiday season, singing it to the rafters. Wrapping up its seventh season with a special holiday performance, this choir features more than 150 singers as well as a four-piece rock band. Belting out songs from the greats like Trooper, Sheryl Crow, Grand Funk Railroad, Journey, Queen, Fleetwood Mac and more, this group is directed by Nick La Riviere, a trombonist and member of the Juno-winning group, the Paperboys. The Victoria Rock Choir is part of seven choirs Nick has created across B.C. and last year, the group raised more than $96,000 for charity. This year, they’re on track to do more than $100,000. The Dec. 11 Victoria concert at United Commons (formerly First Metropolitan) is the culmination of their 2026 season and all proceeds from the event go to the Cridge Centre for the Family. For more than 150 years, the Cridge Centre has been at the heart of the community providing essential supports while restoring hope and building connections. What started as a small orphanage in 1873 has grown to now supporting more than 2,400 people annually. With services and programming to support brain injuries, children, women, seniors and families, the centre is a place where people in crisis can make a safe landing. To learn more about the Cridge Centre, go to cridge.org. For more on the Victoria Rock Choir and tickets to the December concert, go to victoriarockchoir.com.

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VICTORIA’S FINEST REAL ESTATE

LU X U R Y AT YO U R D O O R S T E P boulevardmagazines.com

$16,000,000 10814 Beach Road, North Saanich 6 Bedrooms, Oceanfront, 6,068 sqft., 6.65 acres

$3,599,000 11392 Chalet Road, North Saanich 4 Bedrooms, Oceanfront, 3,151 sqft., 0.38 acres

$2,675,000 8543 Lochside Drive, North Saanich 3 Bedrooms, Oceanfront, 2,279 sqft., 0.33 acres

$3,990,000 1677 Lands End Road, North Saanich 4 Bedrooms, Oceanfront, 3,656 sqft., 0.85 acres

$3,250,000 8585 Lochside Drive, North Saanich 5 Bedrooms, Oceanfront, 2,904 sqft., 0.51 acres

$2,599,000 593 Downey Road, North Saanich 4 Bedrooms, Modern Rancher, 2,868 sqft., 0.42 acres

$2,499,000 389 Moses Point Road, North Saanich 1 Bedrooms, Oceanfront, 711 sqft., 1.09 acres

$2,499,000 10900 Greenpark Drive, North Saanich 4 Bedrooms, Coastal Retreat, 4,258 sqft., 0.54 acres

$2,350,000 10994 Madrona Drive, North Saanich 3 Bedrooms, Oceanfront, 2,179 sqft., 0.23 acres

$2,250,000 10965 Marti Lane, North Saanich 4 Bedrooms, Oceanfront, 4,421 sqft., 0.51 acres

$1,899,000 2-10393 Allbay Road, Sidney 3 Bedrooms, Oceanfront, 1,651 sqft.

$1,699,000 2-2525 Rothesay, Sidney 3 Bedrooms, Oceanfront, 1,673 sqft.

CHACE WHITSON R E A L E S TAT E G R O U P

2701 SE A VIE W RD | TEN MILE POINT | $6,999,000

2924 MT. BAKER VIE W RD | TEN MILE POINT | $6,749,000

4 BEDS | 7 BATHS | 5,061 SQ F T | .63 ACRE LOT

5 BEDS | 6 BATHS | 5,933 SQ F T | .54 ACRE LOT

2880 SE A VIE W RD | TEN MILE POINT | $ 4,850,000

532 BEACH DR | SOUTH OAK BAY | $3,245,000

4 BEDS | 4 BATHS | 4,242 SQ F T | .55 ACRE LOT

3 BEDS | 3 BATHS | 2,790 SQ F T | 12,036 SQ F T LOT

2168 BARTLE T T AVE | SOUTH OAK BAY | $1,599,000

1541 DESPARD AVE | ROCKL AND | $2,989,000

4 BEDS | 2 BATHS | 2,4 40 SQ F T | 5,500 SQ F T LOT

6 BEDS | 5 BATHS | 4,881 SQ F T | .41 ACRE LOT

Jason Binab* | JASON.BINAB@THEAGENCYRE.COM | 250.589.2466 THE AGENCYRE.COM | 101 - 960 YATES S TREE T, VICTORIA , BC V8V 3M3 JASONBINAB.COM | *PERSONAL REAL ESTATE CORPORATION AN INDEPENDENTLY OWNED AND OPERATED FRANCHISEE OF THE AGENCY REAL ESTATE FRANCHISING, LLC

1030 S T. CHARLES S T | ROCKL AND | $3,249,000

121 DENISON RD | GONZ ALES | $6,995,000

7 BEDS | 10 BATHS | 7,630 SQ F T | 0.53 ACRE LOT

4 BEDS | 7 BATHS | 5,055 SQ F T | 16,640 SQ F T LOT

1821 HOLLY WOOD CRES | FAIRFIELD E AS T | $2,975,000

8425 LOCHSIDE DR | SA ANICHTON | $ 4,850,000

4 BEDS | 2 BATHS | 2,74 4 SQ F T | 7,360 SQ F T LOT

4 BEDS | 4 BATHS | 3,714 SQ F T | 1.09 ACRE LOT

224 BAY RIDGE PL | SALT SPRING | $8,500,000

4596 BONNIE VIE W PL | GORDON HE AD | $2,650,000

4 BEDS | 7 BATHS | 5,699 SQ F T | 3.01 ACRE LOT

5 BEDS | 4 BATHS | 3,706 SQ F T | 10,003 SQ F T LOT

The Numbers Don’t Lie #1 Agent - Total Sales Dollar Volume IN GREATER VICTORIA FROM 2005-2024* *BASED ON RESIDENTIAL REAL ESTATE SALES REPORTED TO THE VICTORIA REAL ESTATE BOARD MLS®

Jason Binab PERSONAL RE AL ES TATE CORPOR ATION

JASON.BINAB@THEAGENCYRE.COM 250.589.2466 JASONBINAB.COM

K R I S TA V A N D M A R K G T E A M 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.

Give us a call for all your real estate needs!

402-999 Burdett Avenue

$1,299,000 | 2 Bedrooms + Den | 2 Bathrooms Welcome to the Chelsea, an elegant steel & concrete building perfectly located in a quiet area of Fairfield West. Steps to downtown Victoria and close to Cook St. Village, biking trails and Beacon Hill Park. This lightly used condo, overlooking the beautiful courtyard, has been lovingly kept by the original owners, is turnkey and move in ready. Very spacious at 1540 sqft, with a large Primary bedroom, a spa like ensuite, a second bedroom and full bathroom. TWO SECURE UNDERGROUND PARKING SPACES and a storage locker complete this home.

3-1953 Lisnoe Avenue

$690,000 | 3 Bedrooms | 2 Bathrooms Wonderful home, perfect for a small family or first time home buyers, located in the heart of Saanichton. Steps from so many amenities including shopping, restaurants, and coffee shops. Centrally located on the peninsula in close proximity to the hospital, police station, and Centennial Park with baseball diamonds and multi sport box. This turn-key 3 bed 2 bath is surrounded by trees offering serene outlooks. A new roof on the complex has been funded and scheduled to be complete In November. Don’t miss this opportunity!

SOLD

804-777 Herald Street

#604-288 Eltham Road

#602-103 Gorge Road

$475,000 | 1 Bedroom | 1 Bathrooms

$815,000 | 3 Bedrooms | 4 Bathrooms

$649,000 | 2 Bedrooms | 1 Bathrooms

Welcome to Hudson Place One, an architecturally stunning landmark in Victoria’s downtown city scape. This distinguished, luxurious 25 storey building offers an array of stunning amenities, including a concierge, guest suite, gym, sauna, yoga studio, lounge, business centre, games & billiard room, hobby studio, shared bbq, playground, off-leash dog area, and dog wash station. Located in the heart of an established urban village, near coffee shops, restaurants, shopping and the downtown core offers, just steps away!

Here is the View Royal townhome you have been waiting for! This spacious 3-bed, 4-bath end unit is set in a beautiful, peaceful complex surrounded by towering old-growth trees. With a large 2 car garage & space for 2 vehicles in the driveway, this is great family home! This home is in close proximity to schools, all amenities, the hospital, & the ocean! This property has a lot to offer, & so much potential!

Views, views and more views! With windows on three sides, this bright & beautifully renovated home is turnkey, just move in and enjoy! With two 5x10 balconies, a nice cross breeze will help keep you cool in the summer. A spacious entry greets you and leads you into the open living room. Beachy wood floors throughout keep it light and airy. A gourmet high end kitchen with granite countertops & backsplash, is truly the heart of the home and is perfect for entertaining.

Learn More at www.KristaVMarkG.ca Krista Voitchovsky

Mark Gutknecht

Personal Real Estate Corporation Mobile +1 250-888-3256 KristaVandMarkGTeam@evrealestate.com

Real Estate Advisor Mobile +1 250-880-1000 KristaVandMarkGTeam@evrealestate.com

Engel & Volkers Vancouver Island 2249 Oak Bay Avenue | Victoria BC | V8R 1G4

1220Shawnigan-MillBayRoad.com

$1,599,000

948BoulderwoodRise.com

$2,250,000

3 BED | 3 BATH | 2,315 sq.ft. Mill Bay

7 BED | 6 BATH | 4,839 sq.ft. Saanich East

2130RidgeRoad.com

4511PachenaPlace.com

$1,100,000

$1,500,000

3 BED | 3 BATH | 1,738 sq.ft. Fernwood

4 BED | 2 BATH | 2,312 sq.ft. Saanich East

314BessboroughAvenue.com

312BessboroughAvenue.com

923WhisperwindPlace.com

$2,850,000

$1,700,000

$1,275,000

View Royal

Langford

250.386.8181

Vancouver Island’s #1 RE/MAX Team

RonNeal.com

2773 ARBUTUS RD STATELY FRENCH COUNTRY MANOR IN WEDGEWOOD ESTATES SA ANICH E AS T | TEN MILE POINT OFFERED AT $2,895,000 4 BEDS | 4 BATHS 3,4 48 SQ F T | 15,313 SQ F T LOT ML S 1049304

1692 CH A NDL ER AV E | FA IRFIEL D E A S T OFFERED AT $1,750,0 0 0 4 BEDS | 3 B AT HS 2,026 S Q F T | 8,085 S Q F T L O T ML S 1052109

109-455 SI T KUM RD | V IC T ORIA W E S T OFFERED AT $ 775,0 0 0 2 BEDS | 1 B AT HS 994 S Q F T ML S 1052061

76 4 M A NN AV E | R OYA L OA K OFFERED AT $1,099,0 0 0 3 BEDS | 3 B AT HS 1,876 S Q F T | 6, 4 35 S Q F T L O T ML S 1052061

203 - 2277 OA K B AY AV E | OA K B AY OFFERED AT $1,8 85,0 0 0 | 2 BEDS | 2 B AT HS 1,502 S Q F T ML S 10 4 6822

614 TA MM Y PL | HIGHL A NDS OFFERED AT $1,089,0 0 0 | 3 BEDS | 2 B AT HS 1,953 S Q F T | 1.82 ACRE L O T ML S 1051030

2229 A RBU T US RD | S A A NICH E A S T OFFERED AT $1,698,0 0 0 | 6 BEDS | 5 B AT HS 3,693 S Q F T | 0.5 4 ACRE L O T ML S 10 47741

2168 B A R T L E T T AV E | OA K B AY OFFERED AT $1,599,0 0 0 | 4 BEDS | 2 B AT HS 2, 4 4 0 S Q F T | 5,50 0 S Q F T L O T ML S 10 4 4706

10 4 6 DAV IE S T | V IC T ORIA OFFERED AT $1,730,0 0 0 | 3 BEDS | 3 B AT HS 2,513 S Q F T | 3,828 S Q F T L O T ML S 10 496 4 0

2320 D OL PHIN RD | NOR T H S A A NICH OFFERED AT $ 2, 249,0 0 0 | 3 BEDS | 3 B AT HS 2, 4 35 S Q F T | 1.0 0 ACRE L O T ML S 10314 45

Ready for what’s next? Let’s make your move.

Sarah Binab PERSONAL RE AL ES TATE CORPOR ATION

SAR AH.BINAB@THEAGENCYRE.COM 250.588.7775 SA R A HBIN A B.C OM 2225 OAK BAY AVENUE, VICTORIA, BC V8R 1G4 A N IND E P E ND E N T LY O W NE D A ND O P E R AT E D F R A N C HISE E .

Happy Holidays & Best Wishes for 2027 Here's to a Peaceful Holiday Season and a Bright, Healthy New Year.

TREE PROBLEMS OR QUESTIONS?

Thank you for trusting me

to help establish new homes & foundations for your future.

ASK AN ARBORIST.

Call 250-479-3873 or visit bartlett.com ESTABLISHED 1887

NICOLE BURGESS 250-384-8124 nicole@nicoleburgess.com

The F.A. Bartlett Tree Expert Company Canada Ltd.

2152 Champions Way $2,188,000 | MLS#1051660 Discover refined living at 2152 Champions Way, an elegant sanctuary overlooking Bear Mountain’s 9th Fairway. The home features an 11-foot coffered Great Room, a chef’s gourmet kitchen, and a covered balcony capturing panoramic golf-course views. Unwind in the primary suite with a private fireplace and spa ensuite, or entertain in the versatile lower level complete with a media lounge, wet bar, and guest suite potential. Includes world-class resort amenities and a rare transferable golf membership, minutes from Victoria.

Personal Real Estate Corporation

travel

Winter reimagined Seeking snow and wellness in Banff National Park WORDS SUZANNE MORPHET PHOTOGRAPHY JOYCELYNN LINH

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bout this time last year, it began to snow in Banff National Park. It would keep snowing right through April, blanketing ski resorts and drawing people from far and wide for an exceptional ski season. But it wasn’t just the abundant snow that lured people to this part of the Rockies last winter. Something else had also arrived – something significant in the world of wellness. The Fairmont Chateau Lake Louise opened Basin Glacial Waters, its new thermal wellness sanctuary two decades in the making. As my husband and I admire ice sculptures from the lake shore on our first evening, we can’t miss the steam billowing from Basin’s outdoor pools. Wandering a little closer, we see flames flickering behind banks of snow and silhouettes of people in bathing suits. It looks enticingly modern and primeval at once. I look forward to being on the other side of that snowbank myself. But first, to ski! Banff National Park is a rarity for its downhill ski resorts. In some of Canada’s other national parks, you can cross-country ski and go back-country ski touring, but only Banff and Jasper have downhill resorts, and Banff is the biggest with three. They’re close enough together that it’s easy to ski all three over a few days. Passes, equipment rentals and accommodation can all be booked online from SkiBig3, which has stores in Banff and Canmore. Knowing that ski resorts in other parts of Canada are challenged by climate change and unreliable snowfall, I was surprised to learn people here still expect good skiing every winter. “We don't have a mindset of scarcity, we have a mindset of abundance,” notes Jasper Johnson – a long-time resident and marketing manager for Mt. Norquay – as we ride a chairlift up the steep slopes where many an Olympian has trained. Three factors contribute to the more predictable snow conditions here – inland geography, high altitude and favourable weather patterns, he explains. Later, over fondue at Bluebird, one of Banff’s many notable restaurants, Stephen Sanna of SkiBig3 tells me altitude is key. “Because of our elevation, every snowflake that falls between November and April stays in the snowpack.”

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PHOTO BY SUZANNE MORPHET

Last winter was unusually snowy, even by Banff’s standards. Banff Sunshine measured more than 10 metres of ‘Banff Brut’ – local slang for fluffy dry powder snow – on its upper mountain in mid-May. (There was so much snow, the resort re-opened in June for 16 more days of skiing!) It takes 20 minutes by gondola just to reach the mid-mountain village at Sunshine, where multiple chairlifts fan out. We board Teepee Town – Canada’s first heated chairlift – to reach the alpine, then the Great Divide Express chairlift whisks us to Lookout Mountain at 2,730 metres above sea level. (For comparison, Whistler’s highest lift-accessed elevation is 2,284 metres.) On still shaky ski legs – it was our first ski trip of the winter – we cruise briefly into British Columbia, then back to Alberta on a meandering course that eventually brings us down to the village for another go. Even after a full day, we barely scratch the surface of this three-mountain resort. The next day, we pack in more long runs with epic views at Lake Louise Ski Resort. Far below, Chateau Lake Louise gleams in the late afternoon sun. It’s time to experience what Fairmont representatives call “a new worldwide standard for thermal spa luxury.” At Basin’s opening, Emlyn Brown, a senior vice-president at Accor, which owns the Fairmont brand, notes “there’s no other bathing facility like it in North America,” and compares it to Iceland’s Blue Lagoon and Switzerland’s Therme Vals. Part of a $130 million-renovation of the hotel, Basin uses pure glacial water in all its forms – from crushed ice to steamy mists. Guests are free to wander or follow a curated ‘trail’ to wellness. The Stillness Trail, for example, is designed to relieve stress with a circuit where you lie on hot stones, walk through knee-deep water that mimics an outdoor stream, inhale aromatic steam, stand under a pounding waterfall, relax in a sauna and breathe deeply in a mineral-rich ‘salt room.’

VANCOUVER ISLAND’S FOR WINDOW COVERINGS! INDUSTRY LEADING BRANDS AVAILABLE AT THREE CONVENIENT SHOWROOM LOCATIONS VICTORIA | NANAIMO | SIDNEY

My husband and I are wanderers, and we set off to find our own way, if not to some heightened wellness, then certainly to wonder and relaxation. From the indoor pool we float through an arched opening in the exterior wall to the infinity pool overlooking Lake Louise. People are skating at one end, but I am captivated by the soaring peak on the opposite shore and how it seems to puncture the steely grey sky, letting in slivers of light. I could have spent my entire threehour visit right here, but other experiences were calling, one in particular. The aufguss is a European-style sauna, where an aufgussmeister (sauna master) controls the temperature and uses a towel to move hot air around the room. “Aufguss just means ‘pouring over’ in German,” the young man explains, and begins to pour water over snowballs that are infused with essential oils. As they sizzle on hot rocks, clouds of vapour thickened the air. My shoulders soon relaxed and my mind wanders. I recall reading that on this very spot in 1926, the Chateau Lake Louise opened an outdoor swimming pool – the second largest in all of Canada at the time. Guests lounged poolside in fashionable bathing suits, swam in the heated water and showed off their athleticism on the diving board. It was the Roaring Twenties and people revelled in the good life. A century later, our idea of wellness has evolved but the timeless luxury of lakeside bathing at the Fairmont Chateau Lake Louise is back, waiting to be savoured.

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behind the story

For this issue our fashion team – photographer Michelle Proctor, stylist Jen Evans and makeup artist Jen Clark – were dazzled by the beautiful Hatley Castle. Royal Roads University – on the traditional lands of the Lekwungenspeaking Peoples, the Songhees and Esqiumalt Nations – is home to this iconic West Shore venue. While well-known as a place for higher learning, Royal Roads has a dedicated team of professionals ready to help pull off exclusive, luxury events. With the belief that unforgettable events need unforgettable venues, Hatley Park, with the castle and its stunning gardens, can be used for weddings, intimate gatherings or bigger gala-style soirées and just about everything in between. Boulevard Magazine, along with our fashion team, would like to extend our thanks to the team at Royal Roads University. You can learn more about Hatley Park and its various venues at hatleypark. ca.

WORDS KATHERINE ENGQVIST PHOTO MICHELLE PROCTOR

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