Styling by Jen Evans; hair and makeup by Jen Clark. Models Daisy Gronnestad and Callum Bevington photographed at the Hotel Grand Pacific.
On Daisy: navy blue blouse by InWear ($159), black denim trousers by Avenue Montaigne ($470), long plaid coat by Oui ($975) – all from Hughes Clothing. Black pumps by Jimmy Choo ($325) from House of Savoy.
On Callum: black cashmere overcoat ($195) from House of Savoy; shirt and pants model’s own.
Fundraiser to support end-of-life care and grievers
By Miriam Wood
Wrap yourself in luxury as you move from day to night
By Michelle Proctor + Jen Evans
Versatile biscotti wrap up into the perfect seasonal
CONTRIBUTING Michelle Proctor PHOTOGRAPHERS Don Denton
CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411
Katherine Engqvist
Okanagan 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.
We ackn o w ledge the financial support of the Govern ment of Canada
Gather, sip & stay
Chef Chris Jealouse redefines the Sandhill experience
WORDS MIRIAM WOOD X PHOTOS MATT BOURNE
Sandhill is the perfect place to gather, sip and stay a while this winter
If you find yourself stopping by Sandhill Urban Winery, do more than just sip — enjoy what Chef Chris Jealouse is bringing to the table.
There’s a quiet hum that fills Sandhill on a winter afternoon — the gentle clink of glassware, the low murmur of conversation, the warm scent of something savoury drifting from the kitchen.
This is where Chris is working to reshape the way visitors experience food and wine pairings in the heart of downtown Kelowna, while reminding people that Sandhill is more than just a place to purchase wine.
Born and raised in Kamloops, B.C., Chris’s connection to food began long before culinary school or passports filled with European stamps. It started in his grandmother’s kitchen.
“I was born and raised here,” he says. “My mom is German, and we’d always go to my OMA’s place, and we’d always have baked goods. My OMA knew how to cook really well. From Grade 4 — I knew I wanted to be a pastry chef.”
These early lessons allowed Chris to embark on an impressive culinary career far from home.
After completing high school, he moved to Switzerland to study at the prestigious César Ritz Colleges, completing an internship at the Ritz-Carlton Abama in Spain before landing his first job in London, England, at the legendary Savoy Hotel.
“It was just kind of the flow of it,” he says. “Working through all the restaurants and with chefs from around the world — I couldn’t say one person influenced me. I’d say they all did.”
Now, years later, Chris’s culinary journey has come full circle — back to B.C., where he leads the kitchens at both Gray Monk Estate Winery and Sandhill Urban Winery, sister properties under the same family. Though his focus shifts to Sandhill in the winter months.
“I was hired as a sous chef at Gray Monk to do events at Sandhill,” he explains. “I became the head chef, and it’s been kind of the same thing — do the events at Sandhill, run a food program and make it a bit more popular with customers and guests,” adding that he’s been in the new position as chef de cuisine for just one year.
Good times happen here!
Sandhill is the only one of its kind, situated in Kelowna’s North End. Blending modern architecture with an inviting open-concept tasting room, it offers a wonderfully versatile event space for up to 500 guests.
And it’s a direct reflection of Chris’s approach to his menu: casual, social and full of flavour.
“So, why do more events at Sandhill? Because it has a really nice event space,” he says. “It’s in Kelowna, closer to everybody, it’s really beautiful — it just needs that extra publicity.”
Chris’s method when building Sandhill’s food program is simple: come up with approachable dishes that complement the wine — not compete with it.
“We’re trying to get more winter focused,” he says. “You have your warm foods, and we’re doing more tapas — small bites, something you can just sit down and enjoy with your glass of wine, nothing too serious.”
Each dish is born from the wine. Whether it’s an intimate dinner for a small group or a six-course tasting for a larger function, the creative process is a dialogue between the kitchen and cellar.
The result is food that feels effortless but intentional — small plates designed to complement Sandhill’s award-winning varietals while inviting guests to linger a little longer.
“I’d say the influence is something a bit Canadian, but easy,” he says. “Nothing too serious — we’re not trying to change the wheel. You’re having a glass of wine; you want something to eat — nothing too crazy.”
Despite the challenges that come with leading two kitchens and developing a new food program, Jealouse is grateful for the opportunity to grow and experiment.
“It has its challenges because it’s the first time I’ve been in this position,” he says. “But it has its rewards as well. It’s really nice to do your own food and push the people how you want them. It’s that nice kind of challenging, where you’re learning a lot — you just have to sink or swim.”
Chris’s goal is simple — make guests feel at home.
“I’d say just happiness,” he says. “Enjoy your time there. Don’t break the bank. Have a really good glass of wine with your company or with the staff — and come back.”
And with his blend of European training, Okanagan roots and down-to-earth philosophy, that’s exactly what he’s serving — one small plate and tasty glass of wine at a time.
The Bucket List ADVENTURE everyone’s talking
COHA launches newest fundraiser to support end-of-life care and grievers
WORDS MIRIAM WOOD PHOTOGRAPHY COURTESY MAPLE LEAF ADVENTURES
The Central Okanagan Hospice Association (COHA) has had a profound impact on the community for more than 43 years, providing barrier-free access to end-of-life care for people from Peachland to Lake Country.
With 185 dedicated and compassionate volunteers, COHA works tirelessly to support individuals living with a life-limiting illness, those in hospice care, and people grieving the loss of loved ones.
“Over the last three years, we have experienced a 20 per cent increase in demand each year and that is significant,” says Natasha Girard, Executive Director of COHA. “This initiative helps us embrace our vision of creating a community where no one has to die or grieve alone. We provide connection, dignity, meaning, hope and healing as people take their final breath, and support those who are grieving the loss of a loved one – and we do that with no barriers to access our services.”
To expand their reach even further, COHA has launched a new way to give British Columbians the adventure of a lifetime—while raising awareness of their services.
“We live in one of the most beautiful places, and yes it may sound biased. However, many people have yet to experience some of the province’s best-kept treasures.”
COHA’s newest fundraiser, BC Proud: The Bucket List Adventure Raffle, offers participants the chance to experience something unforgettable while making an even bigger impact.
“We’ve been developing this initiative for several months, and it’s now come to fruition. While it brings the Central Okanagan community together, the raffle also resonates across the province, allowing people everywhere to support our work and have a chance to win this unforgettable experience,” explains Natasha.
Guests will experience Haida Gwaii like never before through land and sea excursions, immersing themselves in the vibrant Haida culture while surrounded by lush rainforests and abundant marine life.
“A ticket isn’t just about an adventure – every ticket purchased is more than the prospect of winning. It helps ensure that the Central Okanagan Hospice Association can continue to be there for the dying and the grieving.”
Prizes include a luxury trip to Haida Gwaii valued at $30,000 (1st prize) and a $25,000 cash prize (2nd prize).
“We landed with the Haida Gwaii trip and the cash prize to help people make their own bucket list adventure come to life,” Natasha says, adding that the idea came from collectively looking at how people are currently choosing to travel and how the organization could support and promote BC destinations.
The eight-day Haida Gwaii experience is an all-inclusive expedition hosted by Vancouver’s Maple Leaf Adventures. Travellers will board the Cascadia, a 138-foot catamaran with only 24 guests and a dedicated crew of 10.
The boutique cruise features a Category 2 private cabin on the main deck with a queen bed, ensuite washroom and walkout views.
“It’s a private cabin with walkout views so nothing can be missed when viewing the beautiful landscape. Plus, gourmet cuisine, exceptional service and many excursions to participate in.”
Guests will experience Haida Gwaii like never before through land and sea excursions, immersing themselves in the vibrant Haida culture while surrounded by lush rainforests and abundant marine life.
COHA hopes the fundraiser will inspire participants to reflect on their own bucket lists—the adventures they wish to accomplish and the moments they’ll cherish throughout their lives.
You have until Thursday, Feb. 19 at 3 p.m. to enter the raffle. The prize draw will take place Friday, Feb. 20 at 10 a.m., with the Haida Gwaii trip scheduled for June 24 to July 1, 2026. The raffle is open to BC residents aged 19 and older.
To help promote the initiative, COHA has introduced an official mascot for the raffle—a black bear named Huckle Bear.
“It doesn’t mean that we’re leaving the dance floor. It means we’re stepping forward with something that’s new, bold, exciting and unforgettable.”
“She represents the largest land mammal native to Haida Gwaii,” explains Natasha. “Huck is a wise and resilient female black bear, a symbol of strength, protection and adventure. And this winter, instead of hibernating, she’s joining us here in the Okanagan to be rooted in our work and to embody the strength and resilience that we draw from our community as we launch the raffle.”
Huckle Bear will make appearances throughout the community, and the public is encouraged to invite her to workplaces to help COHA spread awareness about the raffle.
“I’m hoping that people become more aware about COHA, even though we’ve been in our community for over 43 years. I hope it starts a conversation,” says Natasha. “Conversations about ‘what we want for ourselves’ or ‘how we are going to take care of our loved ones’ often happen too late. I hope it also creates a deeper sense of compassion for helping people during life’s most vulnerable moments.”
For those familiar with COHA’s beloved annual Swinging with the Stars fundraiser—which pairs Central Okanagan celebrities with professional dancers for months of training and fundraising—the event will take a brief hiatus.
“When we talk about this kind of shift and how Swinging (with the Stars) has brought our community together, it doesn’t mean that we’re leaving the dance floor. It means we’re stepping forward with something that’s new, bold, exciting and unforgettable,” says Natasha, adding that it will be back in 2027 in celebration of COHA’s 45th anniversary.
With this year’s focus on BC Proud: The Bucket List Adventure Raffle, COHA hopes to inspire everyone to start planning their next great adventure.
PHOTO BY PHILLIP STONE
Hitting your way to a
Kelowna’s
30 Minute Hit is changing the way women view exercise, one punch at a time
WORDS MIRIAM WOOD
PHOTOGRAPHY COURTESY 30 MINUTE HIT
Whether you’re climbing the corporate ladder, nurturing a family, or exploring fresh adventures in retirement, 30 Minute Hit is designed to help you achieve your fitness goals — no matter your lifestyle or stage of life.
Before Jasmine Welsh became the owner of Kelowna’s 30 Minute Hit along with her husband, Devin, she had been struggling to find a fitness routine that worked well for her after having her first baby.
“I was having trouble balancing new baby life and getting a workout in,” she says. “So when we found 30 Minute Hit, it was a two-fold opportunity. It was a good fit for me as a new mom and someone who was looking for that routine, and a way to get into a community.”
The pair had previously operated a marketing company focused on the fitness industry when they lived in Asia — experience that has proven invaluable as the new owners of 30 Minute Hit.
“I think it helped us understand the operations behind running a gym and understanding what clients are looking for. Especially being a small boutique fitness studio and it being women’s only, the community aspect is really important,” she explains.
When it comes to the workout itself, 30 Minute Hit is indeed only 30 minutes. But don’t be fooled — it is an intense, action-packed workout that combines boxing, kickboxing and self-defence exercises, as well as core-focused movements.
There are 13 different stations, with members spending two minutes at each one. The fast-paced circuit is designed to get your heart rate up and calories burning. And if you’re hitting regularly, you’ll see results within a few weeks.
“30 Minute Hit is a really unique workout. A lot of women have maybe tried circuits, so that might be familiar, but I think kickboxing, boxing and self-defence itself as a workout is quite new for a lot of women,” says Jasmine, adding that you don’t need any previous martial arts experience to join.
“It’s not something that you have to think about and plan ahead. You can just show up and get a really good workout in. It’s set out for you, and it is a little bit different.”
Unlike a lot of other boutique fitness gyms, members don’t need to wait and sign up for a specified class time. At 30 Min-
ute Hit, members come in whenever they want, sign in and start their workout.
Additionally, qualified trainers are always available to greet you on the floor, ensure proper form, introduce new combinations, offer modifications for all fitness levels, and much more.
“I would say almost all of the women in our community are busy, whether it is managing families, careers, social lives or a little bit of all of it. I think women today are busier than ever,” says Jasmine.
“So having a workout where you show up and don’t need to prebook, you can base it around your schedule. Walk in and walk back out feeling a little bit lighter and better mentally. I think that’s what keeps a lot of our members coming back, is how quick and easy it is to get a good workout.”
30 Minute Hit welcomes women of all ages (minimum age of 13 required), fitness levels and skill levels.
“Anyone, whether you’re a student, a young professional, growing a family, hustling in a career, even wrapping up a career all the way into retirement. We have women from teenagers well into their 60s,” explains Jasmine. “It’s nice because you don’t need experience. Some people have it. Some people don’t. You can kind of pick up wherever your skill set is.”
And if you’re interested in joining the gym but worried because you have certain physical limitations, 30 Minute Hit can modify and customize your routine, allowing you to get the best workout possible.
“Everybody can work on their own goals in a judgment-free zone and not have to worry about what the woman next to them is working on,” Jasmine adds.
“I personally love the workout for the stress relief aspect. Juggling a lot, having young kids, running multiple businesses, trying to keep up with a social life and a marriage and everything — I definitely feel a stress relief aspect from the workout. And when people come through and do the workout and say how much better they feel afterwards, that’s the best part for me.”
Ready to get hitting? Visit 30 Minute Hit online to book a free trial and experience the circuit for yourself.
Indulge your senses
Rejuvenate mind, body and soul
WORDS KATHERINE ENGQVIST
PHOTOGRAPHY COURTESY
OAK BAY BEACH HOTEL
The gentle notes of a flute are almost drowned out by the deep baritone of the ocean swell rolling into the surrounding rocks. White spray mists the air with salt and the rhythmic sway of kelp caught in the surf has a hypnotic appearance.
Settling back into a black lounger, I watch the sea and allow my mind to empty of the endless to-do lists, grocery orders and prep needed to be done for the upcoming holiday meal that will see a dozen or so family members gather in my home.
Instead of focusing on all that still needs to be done – the birthday party I need to plan for my daughter and the Christmas shopping I haven’t started – I allow myself to be in the moment. It’s something I usually struggle with but here, on the pool deck at the Oak Bay Beach Hotel, it’s easy to get lost in the ambiance of Salish Sea.
I’m here for the afternoon, enjoying the Boathouse Spa upgrade that gives me access to this serene waterfront.
When I arrived at the spa, I was given a quick greeting while I was checked in, and then we were off on a tour.
Past reception, I’m met with the smell of eucalyptus and cedar emanating from the indoor sauna. Tiled change rooms are stationed on the left – complete with a bathing suit spinner hanging on the wall outside them – and the last door on the right hides a private oasis filled with plants, cosy chairs and windows overlooking the pool deck. Despite two of the four walls being made of glass, the room feels private, like a secret retreat that offers hot and cold tea, infused water and a trail mix snack in case you find yourself peckish while you wait for your treatment.
The treatment rooms themselves are not actually in this building, they’re nestled between the pool deck and the sea, and provide a front-row view of the ocean.
Left to my own devices, I quickly change and wrap myself in the velvety plush robe provided before settling into a lounger beside the sea with a cup of iced yuzu herbal tea.
It can be hard to give yourself permission to slow down during the holiday season, especially with so many commitments and expectations. But it’s vital to check in with yourself and be mindful of the harm stress causes on your body.
While it was originally a reaction meant to protect our bodies from predators and other aggressors, stress has transformed to be triggered by everyday demands. Mayo Clinic staff note the nervous system response to stress triggers causes the body to release a surge of hormones such as adrenaline and cortisol. While adrenaline makes the heart beat faster and causes blood pressure to go up, cortisol increases sugar in the bloodstream. Cortisol also slows functions that would be harmful or non-essential in a fight-or-flight situation – changing immune system responses and suppressing the digestive system, reproductive system and growth processes.
“It’s more important than ever to learn how to manage stress and relaxation is a key component. ”
This reaction is meant to stop when the perceived threat has gone away but when stressors are always present, that fight-or-flight reaction stays on, putting you at risk for a number of health issues including depression, heart attact, heart disease, stroke, weight gain, sleep problems, trouble with memory and focus, and headaches, to name a few.
That’s why the Mayo Clinic says it’s more important than ever to learn how to manage stress and relaxation is a key component.
After soaking up the sea, it’s time to soak in one of the two hot tubs. I can feel the tension in my shoulders melt away as I lean back against the edge and look up towards the hotel. Rooted above the pool deck, its brown brick facade shines in the afternoon sun and its slate grey roof matches the rocks surrounding the hot tubs. While the furthest hot tub is tucked into a private little nook surrounded by greenery, the other is set higher up and gives views of the mineral pool and sea.
After my body is sufficiently relaxed, I transition to the outdoor sauna. Inside this stargazer sauna I’m met with a large window framing the sea and making it feel as if I’m sitting on the rocks while the ocean laps at my feet. The heat from the 85-degree sauna immediately permeates my skin and I sit back against the bench. Breathing the cedar smell deep into my lungs, I look up and see the ceiling is also made of glass, showcasing blue sky. While tempted to cloud-watch, I turn my attention back to the ocean and continue to focus on the rolling waves, realizing they’re not grey, mirroring the clouds rolling past overhead, but a deep, dark aquamarine. Just as I’m starting to wonder how long I’ve been sitting here, the final grains of white sand fall in an hourglass timer by the door, indicating I’ve reached the end of the suggested 15 minute stay.
Outside the sea air is chilly but refreshing and I hesitate beside the mineral pool, expecting it to feel frigid after the sauna. But I’m pleasantly surprised as I ease myself in. The heated pool is almost the temperature of a warm bath and I sit on the sunken ledge, allowing the water to wash over me as the sound of a little water fall trickles into the main pool.
Deciding to complete the circuit, I venture back into the building to try out the eucalyptus-infused indoor sauna, returning to the pool again after 15 minutes.
Looking at the subtle clock, I can’t believe I’ve spent two hours here already and it’s almost time for my treatment.
With the holiday season usually packed full of events, meals and holiday cheer, it’s hard to escape for a weekend away to take a break from the hustle and bustle the season brings. An afternoon at the spa, however, can be just what the doctor ordered.
Sitting in the lounge, enjoying a gemstone-infused glass of cold water, I’m greeted by Kim, my practitioner. She’s spent six years at the Oak Bay Beach Hotel and more than 18 years in Korea perfecting her craft. Her enthusiasm is palpable but not overwhelming in the serene space. As she leads me back outside to the treatment rooms, I already feel like I’m in good hands.
The Boathouse Spa offers a full menu of different treatments designed to help you slow down and unwind, including facials, massages and body treatments. Today, I’m receiving the botanical glow facial, which the spa describes as a cosmeceutical treatment that harnesses the power of nature while restoring the radiance of all skin types. Pre- and probiotics balance the microbiome while antioxidant-rich maple bark extract stimulates collagen and elastin. Hyaluronic acid hydrates and plumps, leaving skin healthy, resilient and glowing.
Just what I need with a teething toddler that’s leaving me to survive on four hours of combined sleep a night.
Inside the room I’m tucked into a heated bed adorned with a fluffy duvet that feels as if I’m being wrapped in a cloud. Already,
I can feel my eyes grow heavy as Kim advises me to take a deep breath, drawing in a eucalyptus blend that continues the earthy scents layered throughout the spa spaces.
Kim gets to work as I try – and fail – to pay attention to what she’s doing. It’s a delightful blur of warm towel wraps, soothing cold compresses, and Kim deftly painting my face like an artist with her brush. She uses a combination of products by Babor, a German company known for being a pioneer in skincare and as setting the standard in skincare research.
There are also scalp, hand and arm massages that leave me in a zen-like coma state that Kim has to prompt me out of with a repeated request for a deep breath of that eucalyptus scent once again.
I wish I could tell you more about the treatment itself but I’m left in the best kind of daze, knowing Kim has carefully tailored each selection, and my face is glowing. She does offer advice as she goes and reiterates that she will write it down, noting I’m in no state to be taking mental notes.
True to her word, she leaves me a detailed regimen, written on a ‘Doctor Babor’ Rx prescription pad, outlining what types of product I should use and when – all geared to my specific skin requirements. Advice this tired mama desperately needs as I have been woefully neglecting my skin – and body – while going through the first years of parenthood.
And just like that, I’m back sitting in the lounge, sipping on a hot cup of the custom ‘Oak Bay Fog’ tea blend and marvelling at a state of relaxation I didn’t know was possible. All without even leaving Greater Victoria.
OAK BAY BEACH HOTEL PENTHOUSE LIVING ROOM
do.
Take advantage of the heated outdoor mineral pools and hot tubs. Amenities on the pool deck include water and towel service, assigned lounge chairs and use of the stargazer sauna. This optional upgrade for spa guests will leave you feeling replenished as you take in the surrounding Salish Sea.
The Oak Bay Beach Hotel’s Wellness Reset series wraps up Nov. 15 with a live taping of Jessi Cruickshank’s hit pop culture podcast Phone a Friend. The hotel is also offering a number of holiday-themed events including breakfast with Santa on Dec. 7, a Christmas Day brunch, and a New Year’s Day brunch.
eat.
Guest utilizing the mineral pools also have poolside access to Boathouse Kitchen and Bar. The menu features a number of signature cocktails, slushy delights, wine and bubbles, and carefully curated brews that accompany lighter fares to nibble on. The Oak Bay Beach Hotel also offers coastal-inspired Italian dining at Faro, more traditional pub fare at the Snug Pub and premium cocktails in the Lobby Lounge.
sleep.
The Oak Bay Beach Hotel offers luxury accommodations highlighting traditional architecture with modern in-suite amenities. Choose from guest rooms, boutique suites, one-bedroom suites or penthouse options with either residential, marina or panoramic ocean views.
OAK BAY BEACH HOTEL POOL DECK
STARGAZER SAUNA
POOLSIDE SNACKS FROM THE BOATHOUSE KITCHEN AND BAR
OAK BAY BEACH HOTEL ONE BEDROOM WITH OCEAN VIEW
The heart of the home
How meaningful design turns our house into a home
WORDS MIRIAM WOOD
PHOTOGRAPHY COURTESY
MARSHALL’S HOME LIVING
Your home is more than just where you rest; it’s the foundation for life’s greatest moments.
It’s more than just a furniture store. Kelowna’s own Marshall’s Home Living strives to give its customers a space that reflects how we live and gather, while embracing individuality. It’s design with meaning — where every home begins with heart.
Your home is more than just where you rest; it’s the foundation for life’s greatest moments. Whether your dream is to build the perfect space for hosting your next event or to create a calming sanctuary for the family, Marshall’s is here to help bring your vision to fruition.
“It’s not just about filling a space. It’s about creating a home,” says Julia Rogers, “Our design and sales team are here to help you make something that’s uniquely yours.”
Marshall’s serves mid- to high-end homeowners, offering both transitional and timeless pieces that are built to last.
Step inside the store and you’ll immediately sense the care and creativity that go into how each showroom has been curated. Every detail, from the accent pillows and artwork to the sofas and tables, creates a setting that feels beautiful — but most importantly, lived in.
“Lots of people want something classic that’ll last a long time. This is the perfect store to come for that,” says Julia, adding that they work with more than 60 suppliers who pride themselves on offering customizable options guaranteed to fit your vision.
That flexibility and care extend to the team at Marshall’s and how they work with each client. “Our team will listen,” says Julia.
“Our team will do space planning and help in that area if they need — everything from one piece to a whole home.”
So whether you’re on the hunt for a new dining table or you need an entire design plan, Marshall’s delivers through a process that always feels personal.
“Your home is most important place. We want it to be your sanctuary. So that’s important to us as well — a place of refuge and an extension of who you are,” says Julia.
And with more people spending time at home, having a space that supports overall well-being has never been more important.
That’s why Marshall’s works with suppliers such as Stressless from Norway — known for its ergonomic chairs designed to support the body — and Canada’s own Sprout, a mattress company that uses only sustainable materials and focuses on spinal health.
Additionally, more people are purchasing with Canadian brands in mind.
“We’ve always made it priority to highlight our Canadian brands. They’ll have the ‘Made in Canada’ tags on them so people know,” says Julia, adding that they’ve built strong relationships with their suppliers because they always go the extra mile to ensure quality and craftsmanship are priorities.
“We like to work with suppliers that like to work with us. A lot of effort goes into building a piece and building something that will last.”
Their selection also includes pieces from Norway, Italy and the United States — each chosen for its design and longevity.
When you visit Marshall’s Home Living, their team will help you shape your vision so your home tells a story — one that’s uniquely yours and filled with the memories made within its walls.
T H I S I S N ’ T
J U S T A F A C I A L
From day to night
Wrap yourself in luxury as you move from daytime commitments to evenings of fun escapes at the Hotel Grand Pacific. While your holiday schedule can be full, that doesn’t mean you need to sacrifice sophistication. This season allows you to be bold with timeless vintage pieces and an added contemporary flair. Just take a moment to drink in those Inner Harbour views while you make this holiday season memorable.
PHOTOS: MICHELLE PROCTOR
STYLING: JEN EVANS
MAKEUP & HAIR: JEN CLARK
MODELS: DAISY GRONNESTAD & CALLUM BEVINGTON
On Daisy: silk blouse in etched paisley by L’Agence ($488), plaid jacket by Tinta & Bariloche ($480), and grey knit jersey pants by Iris Setlawke ($395) – all from Hughes Clothing. Vintage floral crystal and stone necklace ($149.99) from Turnabout.
On Callum: vintage navy cardigan ($350) from House of Savoy, Zara plaid shirt ($49.99) from Turnabout, pants and belt are model’s own.
On Daisy: golden yellow boyfriend shirt ($54) by the GAP from Twice as Nice; skirt (from 2-piece gown) by Catherine Regehr ($795 2-Piece).
On Callum: vintage black blazer ($125), vintage tuxedo shirt ($58) –both from House of Savoy.
On Daisy: plaid jacket by Tinta & Bariloche ($474), navy blue blouse by InWear ($159) and black denim trousers by Avenue Montaigne ($470) – all from Hughes Clothing.
On Callum: brown cardigan by Paul Stuart ($350) from House of
Savoy; shirt, pants and belt are model’s own.
On Daisy: navy blue blouse by InWear ($159), black denim trousers by Avenue Montaigne ($470) – both from Hughes Clothing.
On Callum: model’s own clothing.
On Daisy: off the shoulder two piece gown by Catherine Regehr ($795) from House of Savoy.
On Callum: vintage balck blazer ($89), Robert Graham shirt ($58), both from House of Savoy.
On Daisy: vintage black lace gown ($150), vintage ball earrings ($65), both from House of Savoy. Metallic platform pumps by Jimmy Choo ($189.99) from Turnabout.
On Callum: vintage tuxedo shirt ($65) from House of Savoy, pants and shoes are model’s own.
From my kitchen to yours... with love
Biscotti are a baker’s best-kept secret. With their unusual shape, long shelf life and variety of flavours, they seem very fancy, but are actually really easy to make. An average baker can turn out several dozen, in different flavours, in the course of an afternoon.
This is excellent news at a time of year when everyone is searching for the perfect gift. What better gift than something edible? How about something edible, easy to bake, and designed specifically for dunking in both coffee and wine? Exactly. There’s no more of a perfect gift than a sophisticated, long-keeping, dunkable (for adults!) biscotti in a variety of flavours.
The only thing biscotti needs is time. Biscotti means “twicebaked” and the second baking is low and slow, made to gently dry out the biscotti without burning them. Other than the time involved in their second baking, biscotti are very straightforward and unfussy — a quickly-mixed dough, no fancy cutting or fiddling around. Additionally, they can be varied to make any number of delicious flavours.
Versatile biscotti wrap up into the perfect seasonal gift
WORDS CHEF HEIDI FINK PHOTOGRAPHY DON DENTON
I love that biscotti can be made well in advance and stored in airtight containers, with no loss in quality. In fact, their flavour often improves with time. I really love the fact that I can tailor biscotti flavours for my intended recipients: spicy gingerbread for the hot chocolate freak, chili-chocolate for the spice lover, anise-almond for the wine drinker and milk chocolate chip for the kids in my life.
Over the years, I have tried dozens of different flavour combinations; they almost always work out and are always a hit. Feel free to experiment with your own combinations of spices, nuts, chocolate and dried fruit. I have included four different recipes to get you started.
I love to package my gift biscotti in beautiful cellophane, available at any craft store or dollar store, and give them along with a bag of loose leaf tea or coffee beans — or, as is likely to happen in Italy, with a bottle of quaffable red wine.
Years ago, I made biscotti for gifts because I had no money to buy “real” gifts. But when I could afford to stop making biscotti, my family members moped around Christmas morning looking bereft at their loss. I’ve since learned that there is no more real gift than a gift from your kitchen: it is heartfelt, delicious, homemade love.
From my kitchen to yours, Happy holidays!
BISCOTTI WITH PISTACHIO, DARK CHOCOLATE, AND RED CHILI
Makes about 3 dozen biscotti. These biscotti with raw pistachio, chopped bittersweet chocolate, and freshly ground red chili are bursting with flavour, heat and complexity right from the first bite. They’re perfect for dipping in a steaming mug of hot cocoa, tea or coffee.
Ingredients:
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp ground chili (I use a milder chili, like Cascabel or New Mexico; if using a spicier chili, like cayenne, use half the amount)
¼ cup butter, melted
2 eggs
2 egg whites
1 cup white sugar
1 tsp vanilla extract
1¼ cup raw, shelled pistachios
1 cup chopped dark chocolate (semisweet or bittersweet)
Directions:
Preheat oven to 325°F. Line a large sheet pan or cookie sheet with parchment paper.
In a large bowl, whisk together the flour with the baking powder, soda, salt and ground chili. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and egg whites until foamy. Add the sugar and beat until thick and creamy. Beat in the vanilla extract, melted butter, pistachio, and dark chocolate.
On low speed, stir the flour mixture into the wet ingredients, mixing well to combine. Divide the dough in two and place them about four inches apart on the parchment-lined baking sheet. Shape each into a smooth,
flat-topped log about three and a half inches wide and about 15 inches long. Place in the preheated oven and bake for 25-30 minutes, until they feel firm to the touch.
Remove from the oven and let cool for 15 minutes, or longer. Turn down the oven to 275°F. Place logs on a cutting board and slice on the diagonal into half-inch slices. Arrange the slices upright on the baking sheets, leaving a bit of room around each for air circulation, and bake them again for 20-30 minutes. Let the biscotti cool on wire racks. Store in air-tight containers. Their flavour will improve in a few days and they will store for about a month.
HAZELNUT BISCOTTI WITH MILK CHOCOLATE
Makes about 2½ dozen biscotti.
Ingredients:
1¼ cups hazelnuts
2½ cups flour
½ tsp salt
1¼ tsp baking powder
1 cup chopped milk chocolate (about 4 ounces)
5 Tbsp butter, melted and cooled
2 eggs
Directions:
Preheat oven to 350°F.
1 egg white
½ cup granulated sugar
½ cup light brown sugar
1 tsp vanilla
1 Tbsp Frangelico (hazelnut liqueur), OR
1 additional tsp vanilla
Place hazelnuts on a rimmed cookie sheet, put in the oven and toast until skins have darkened and nuts are fragrant — about 10 minutes. Remove from oven and pour nuts into a mesh sieve. Use a clean dish towel to press the hazelnuts against the mesh and rub the skins off. Don’t worry if not all the skins come off. Just do the most you can. Remove hazelnuts from sieve, leaving skins behind. Roughly chop hazelnuts and set aside.
In a medium-sized bowl, whisk together the flour, salt and baking powder.
In a separate, large bowl, beat eggs. Add sugars, vanilla, Frangelico, and butter. Whisk well to combine.
Use a wooden spoon to stir in the flour mixture, the chopped hazelnuts and chopped chocolate. Stir until thoroughly blended. The dough will be sticky.
Divide the dough into two equal pieces and place them about four inches apart on a parchment-lined baking sheet. With wellfloured hands, shape each dough piece into a smooth, flat-topped log — about three and a half inches wide and 16 inches long. Place sheet in the oven and bake 20-25 minutes, until they feel firm to the touch. Remove from the oven and let cool for 20 minutes, or longer. Turn down the oven to 275°F.
Place cooled logs on a cutting board and slice on the diagonal into one-half-inch thick slices. Arrange the slices upright on two baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays halfway through baking. This second baking dries out the biscotti to give them their nice crunch and excellent keeping qualities. Let the biscotti cool on wire racks. They will last about a month if nobody eats them first!
TRADITIONAL BISCOTTI
Makes about 2½ dozen biscotti.
The combination of lemon, almond and anise is one of the most traditional biscotti recipes. The flavour of these sophisticated biscotti will improve with storage.
Ingredients:
¼ cup butter, melted
2¾ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 Tbsp lightly crushed anise seeds
2 eggs
2 egg whites
Zest of 2 lemons
1 cup white sugar
¼ tsp almond extract
1 cup chopped almonds
Directions:
Preheat oven to 325°F.
Sift together the flour with the baking powder, soda and salt. Beat the eggs and egg whites until foamy. Add the sugar and beat until thick and creamy. Beat in the anise seeds, lemon zest, almond extract, melted butter and almonds.
Using a wooden spoon, stir the flour mixture into the wet ingredients, mixing well. Divide the dough in two and place them about four inches apart on a parchment-lined baking sheet. Shape each half into a smooth, flat-topped log about three and a half inches in diameter and about 16 inches long. Place sheet in oven.
Bake for about 25 minutes, until the biscotti logs feel firm to the touch. Remove from the oven and let cool for 20 minutes, or longer. Turn down the oven to 275°F. Place logs on a cutting board and slice on the diagonal into half-inch slices. Arrange the slices on two baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays halfway through baking.
Let the biscotti cool on wire racks. Their flavour will improve in a few days and they’ll last about a month.
GINGERBREAD BISCOTTI
Makes about 2 dozen biscotti.
These taste particularly delicious dipped in a mug of rich hot chocolate.
Ingredients:
2½ cup all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp allspice
¼ tsp cloves
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1-1/3 cups packed dark brown sugar
3 Tbsp butter, melted and cooled slightly
2 whole eggs
1 egg white
Optional additions:
1 cup diced Australian crystallized ginger, 2 Tbsp orange zest
Directions:
Preheat oven to 350°F.
In a medium-sized bowl, whisk together the flour, ground spices, salt, baking powder and baking soda until evenly mixed.
In a separate large bowl, whisk the eggs until the yolks and whites are combined. Add brown sugar and butter, whisking until well blended.
Using a wooden spoon, stir in the flour mixture into the egg mixture until mixed. The mixture will be sticky.
Divide the dough into four equal pieces and place on a well-floured surface. Shape each into a smooth, flat-topped log about three and a half inches wide and about eight inches long. Place logs three inches apart on a lightly greased cookie sheet.
Bake for about 25 minutes, until they feel firm to the touch. Remove from the oven and let cool for 15 minutes. Turn down the oven to 300°F.
Place cooled logs on a cutting board and slice on the diagonal into halfinch-thick slices. Arrange the slices upright on two baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays half way through baking. Let the biscotti cool on wire racks. Their flavour will improve in a few days and they will last up to a month.
Gold coloured measuring spoons and serving utensil, linens, ceramics and glassware from Pigeonhole Home Store.
Artistic Director Tanya Vadurova
energy
How a heels-based dance program went from online classes to sold-out showcases
WORDS MIRIAM WOOD PHOTOS DOUGLAS DROUIN PHOTOGRAPHY
Lace up the heels, feel the music, learn new skills and just have fun. That’s what Noir Dance is all about.
Approaching its sixth anniversary this January 2026, Noir has become a vibrant part of Kelowna’s dance community—a place where, as founder Rachel Nuñez describes, “the goal is to feel welcome and have fun without the pressure.”
What started off as online dance classes throughout COVID quickly morphed into something big, with roaring crowds and sold-out shows.
But before Noir became what it is today, Rachel’s dance journey began as a child, discovering a deep love for the art while growing up in the Philippines.
“Dance is part of our culture. Everyone can dance in my country,” she says, adding that her passion for dance as a child paved the way for her to become a successful dance teacher in her adult life.
However, after landing in Kelowna with a desire to dance, Rachel struggled to fit in with existing dance groups.
“It was very hard for me to feel welcomed. I wanted to create a dance [space] where everyone felt welcome. That’s basically how I created Noir Dance,” Rachel says.
And that is Noir’s mission, to ensure all students feel welcomed and able to explore their creativity, regardless of their skill level.
Noir offers a variety of opportunities for dancers including drop-in classes, bachelorette parties, event entertainment, video series and showcase performances.
Noir started making waves in 2023, after selling out with more than 400 tickets to a performance showcase. That’s when Rachel knew she made the right decision in starting her own business.
“My favourite thing is the big shows. I get to prepare something and I really enjoy it,” says Rachel, adding their most recent show in April, called Woman, celebrated five years of Noir.
“I love preparing choreography and teaching it. It’s more about my students, not me, and that makes me happy.”
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Rachel’s classes emphasize self-love, confidence, and joy— often through styles that celebrate femininity, such as heels and neo-burlesque-inspired movement.
“When you put your heels on, it’s empowering, it’s being feminine.”
Today, Noir has grown into a sanctuary for women looking to grow their skills, forge new friendships, rediscover themselves, get exercise and so much more.
Noir radiates inclusivity and is open to anyone. It is a welcoming environment for people of all shapes and sizes, abilities and sexual orientations.
“It’s not just for the young adults but also for older people,” Rachel adds, emphasizing that her students span generations,
with her eldest being 55.
For anyone curious—but hesitant—to step in, Rachel’s advice is simple yet powerful: “Get out of that comfort zone and experience the things that you’ve always been scared of. Do it now, because later becomes never.”
After almost six years, Rachel remains energized by the joy Noir Dance brings to Kelowna: “When I give my energy to others, it makes me happy, and it makes me excited, and I feel like I accomplished something.”
Noir Dance is ready to welcome you to the floor. Whether it’s your first time or your 1 millionth time, the door is open.
HOLIDAY THELuxury
This holiday season, indulge in the elegance of thoughtful giving. The Okanagan’s serene beauty sets the stage for a celebration of refined taste — from the region’s acclaimed wineries and curated galleries to artisanal boutiques and exquisite spas. Discover treasures that capture the spirit of sophistication: handcrafted jewellery, bespoke home décor, fine vintages, and gourmet indulgences. Celebrate the season with gifts that embody grace, authenticity, and the timeless allure of the Okanagan.
Ailm Estate Blanc de Blanc
With its lively bubbles and a delicate blend of yellow apple, brioche, and subtle salinity, our Okanagan Valley Blanc de Blanc offers a bright, elegant expression of Chardonnay from an exceptional vintage. This sparkling wine honours the spirit of togetherness, inviting you to celebrate the connections that endure, generation after generation. $65
Ailm Estate | South Kelowna, BC www.ailmestate.com
A spin in Spain
A two-wheeled adventure
“Get on a bike, follow the arrows and leave your cares behind.”
“Y
our entourage is ready,” jokes Steve, a fit, middle-aged man from Denver who’s on my bicycle tour in Spain.
We’re ready to cycle out of Seville on a sunny October morning and I’m a little concerned that I might get lost, so I’ve asked Steve and his wife, Christina, if I can ride with them until we’re out of the city.
I needn’t have worried. One of our three guides left earlier and sprayed arrows in chalk to mark our route. (Who needs apps, maps and GPS when chalk works like a charm?!)
As we cycle over the cobblestone streets of old Seville, under leafy plane trees and along the banks of the Guadalquivir River, I relax my grip on the handlebars and settle into my saddle.
Passing the Torre del Oro (Tower of Gold), I smile to think that I’m cycling along the same river that Ferdinand Magellan sailed in 1519 on the very first round-the-world voyage.
This is my very first guided cycling tour, and while it’s nothing like sailing into the unknown world, it’s my introduction to the wonderful world of group cycling tours. Even if you come alone—as I have—you enjoy the camaraderie of like-minded people and the support of local guides with a vehicle, should things go awry.
“Get on a bike, follow the arrows and leave your cares behind,” is what Experience Plus likes to say. The other 15 people in my group must believe it, because many are on their third, fourth, even 20th tour with the company. They’re middle-aged to older Americans for the most part, but I’m not the only Canadian. There’s a newly retired lawyer from Victoria, two retired doctors from the Okanagan, and a couple in their 70s from Toronto.
Even though it’s a guided tour, we won’t ride as a group. Instead, we’ll go at our own pace, stopping when and where we want to have lunch or chat with locals over a cappuccino. In the evenings, we socialize—or not—as we like.
It’s this freedom to ride solo that drew me to Experience Plus, a company that began in Italy with one itinerary more than 50 years ago. Today, the two sisters who’ve taken over the business from their parents offer guided and self-guided cycling tours in 22 countries in Europe, the Caribbean and South America.
I’ve chosen to join the first half of their Andalusian itinerary, cycling from Seville to Córdoba, two of the most culturally significant cities in Spain. You could drive between them in under two hours, but we’ll take a leisurely seven days, pedalling past row upon row of orange and olive trees, climbing into the foothills of the Sierra Morena mountains, and whizzing down roads with tight, hairpin turns and not a vehicle in sight.
One day, I get off my bike several times to observe black Iberian pigs foraging for acorns under oak trees. Starting in December, the fattened pigs will be slaughtered and their meat turned into Spain’s famous jamón ibérico. The oak trees are used too, being periodically stripped of their cork bark, which is made into stoppers for wine, fabrics for footwear and countless other products.
Andalusía is also one of the regions where young bulls are raised for fighting. We see them too, standing in the shade of oak trees and swatting flies with their tails. They appear harmless but Montse, one of our guides, warns us at our day’s briefing to keep our distance.
“If you need a toilet tree along the way, don’t jump over any fences because those bulls, they look very nice, but you don’t want to get in there.”
Bullfighting is still popular with Spaniards and fights are broadcast on television, as one of the Canadians in our group discovers by accident one evening when she turns on the TV in her room.
“The bull went after the guy on the horse who was stabbing him,” she recounts later, nearly in tears, “and then the poor horse fell down and the bull kept attacking the horse!”
“I am not a big fan of that,” says our guide Nico.
But when it comes to other Spanish traditions, we’re all eager to watch. One night in Palma del Río, we join locals at a restaurant with a flamenco guitarist and black-and-white photos of famous flamenco performers covering the walls. When the guitarist begins to play a fast 4/8-count cante, Nico and Montse jump up to dance, their bodies moving sensuously to the beat.
The next morning, in the courtyard of our hotel (a former convent where Christopher Columbus stayed), Montse shows us a simple way to learn one of the dance moves. Standing under an orange tree laden with ripe fruit, she reaches one hand up, picks an orange, pretends to take a bite, then gracefully tosses it away. Ah, if only it were that easy.
We are quick learners when it comes to regional cuisine, enthusiastically devouring salmorejo, tomato soup with bread; paella, a rice dish made with chicken or seafood; and shaved jamón, which is everywhere, of course.
One day, after climbing to the top of the tower in the Castillo de Almodóvar del Río (featured in the seventh season of Game of Thrones), I am more hot than hungry, and a juicy tomato salad topped with fresh mozzarella is the perfect lunch. To refuel between meals, I sometimes buy a slice of cold tortilla de patatas, or potato omelette.
Months later, the landscapes and flavours of Andalusía still linger, but it was the cycling and the shared experiences that turned the trip into an adventure I’ll never forget.
For tours and dates with ExperiencePlus! see: experienceplus.com/biketours/spain/andalucia/
For this issue our fashion team – photographer Michelle Proctor, stylist Jen Evans and makeup artist Jen Clark – explored the Hotel Grand Pacific to hopefully inspire some defining moments in the lives of our readers.
The holiday season often brings a full dance card and it can be hard to slow down and enjoy all the season brings. Whether that’s a date night on the town, a work holiday party or just the rare opportunity to spend a night away, the harbour-front hotel is the perfect place for locals and travellers alike to indulge and embrace a laidback Island lifestyle. Whether that’s leisurely walks along the Inner Harbour, yoga classes in their athletic club or fine dining inspired by the rugged West Coast at Fathom, Hotel Grand Pacific has something for everyone.
The Hotel Grand Pacific had a humble beginning, with its first phase built in 1989 behind the Crest Motel. The motel was eventually demolished to make room for the hotel’s expansion, with the final phase completed in 2000. While the hotel has undergone ownership changes and renovations over the years, it’s still a recognizable landmark in Victoria’s Inner Harbour.
Boulevard and our fashion team send a huge thank you to Kristine and the Hotel Grand Pacific for allowing us the time and space for this shoot.
behind the story
WORDS KATHERINE ENGQVIST
PHOTO MICHELLE PROCTOR
The Elegance of Lakeside Living
Experience a boutique-style residence where every detail is thoughtfully designed to feel like home at Lakeshore Place.
At Lakeshore Place in Kelowna, retirement is not about slowing down — it’s about living with comfort, connection, and the beauty of Okanagan Lake.
From the moment you arrive, you’ll sense the difference. Sunlit spaces, warm smiles, and an inviting atmosphere create a home where life feels effortless. Recently renovated, our residence blends modern style with timeless comfort, perfect for a new chapter.
Conveniently situated just steps from shops, essential services, and local amenities, Lakeshore Place offers both tranquility and accessibility.
A Lifestyle Designed for You
“At Lakeshore Place, our residents enjoy the freedom of independent living with the reassurance of support when it’s needed,” says General Manager Glorija Toplak. “It’s about creating a lifestyle that reflects who you are and how you want to live.”
Whether you’re enjoying a nutritious chef-prepared meal, relaxing in your spacious suite, or joining one of our many engaging activities, every day at Lakeshore Place brings something to look forward to.
A Sense of Belonging
“Our residents often tell us it’s the people that make Lakeshore Place so special,” says Glorija. “Friendships form naturally here, and there’s a genuine feeling of belonging. From lively social events to peaceful moments on the patio.”
With spacious suites, beautiful gathering spaces, a fireside lounge, library, games room, and more, every detail is designed for comfort and community. You can focus on the joys of life knowing you’re in good hands.
