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CITY

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STYLE and LIVING

FOOD FASHION TRAVEL

GRAND

CAYMAN

Adventures in the idyllic Caribbean Isle

TRANSFORMING TARA SLONE From Breakfast Television host to Glam goddess

OUR BIG FALL ISSUE! FALL 2011

$5.50 CAN www.citystyleandliving.com

EDMONTON EATS 4 RESTAURANTS

THAT INSPIRE, AMUSE AND DELIGHT


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He’s drowning on the inside.

Cael, age 2

“When “ When Cael was born, he looked like such a healthy baby on the outside. T Two wo weeks later, later, when WKHGRFWRUVWROGXV&DHOKDGF\VWLFŕ­°EURVLVZHZHUHGHYDVWDWHG7RGD\,UHDOL]HKRZOXFN\ZHDUH WKH GRFWRUVWROGXV&DHOKDGF\VWLFŕ­°EURVLVZHZHUHGHYDVWDWHG7RGD\ RGD\ ,UHDOL]HKRZOXFN\ZHDUH WRKDYH&DHO+H‍ڋ‏VWKHPRVWLPSRUWDQWWKLQJLQWKHZRUOGWRXVDQGZHSUD\IRUDFXUHWKDWZLOOOHW WR KDYH&DHO+H‍ڋ‏VWKHPRVWLPSRUWDQWWKLQJLQWKHZRUOGWRXVDQGZHSUD\IRUDFXUHWKDWZLOOOHW XVNHHSRXUVRQIRUDOLIHWLPHâ€? XVNHHSRXUVRQIRUDOLIHWLPH â€?

mother, Noelle Cael’s mother,

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drowningontheinside.ca drowningon ontheinside.ca

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CITY STYLE & LIVING

Fall 2011 CONTENTS

VOLUME 4, I S S U E 4

13 WRAP IT IP

DVDs and equipment to get you moving

FOOD

15 IMBIBE

Gin, and cocktails plus a Q&A with Alexander Morhac of Michel Torino Wines

16 CULINARY CONVERSATION

Innovation in business at your grocery store

17 NEED IT WANT IT 18-19 KITCHEN

Great new food products

Fall flavours to try in your own kitchen

FASHION

25 HELEN OF TROY

26-27 TREASURE TROVE Enhancing your eyes for fall

28-33 RANCHE DRESSING Great beauty product finds

CSL’s fashion editorial at e Ranche

TRAVEL

35 PASSPORT

GOLDEN DRAGONS

Worldwide travel news

36-38 MY ROOM AT

Four unique hotels in Toronto and Edmonton

39-40 PRACTICAL TRAVEL Packing tips from experts, carry-on luggage, plus great travel product finds

ADVENTURES IN THAILAND P. 44-45

Calgary based photographer Jeremy Fokkens captures Nepal

12 TRAnSFORMInG TARA SLOnE 20-23 EDMOnTOn EATS 46-55 GRAnD CAYM An: An The CSL GREEn ticker 4 | FALL 2011 | citystyleandliving.com

AROUND THE CITY

10 EVENTS

Great things to do in and around Calgary

11 Q & A

An exclusive interview with astrologer Georgia Nicols

D E PA R T M E N T S

EDITOR’S NOTE BEHIND THE COVER FINAL THOUGHT

/

5 7 57

Choose organic bedding made with natural fibres such as cotton, corn and wool. Walk or bike kids to school.

YUKI SAKAI AND LARA QUARTERMAN

44-45 24 HOURS IN Chiang Mai, ailand

COVER STORIES

E X P L O R E R ’ S G U I DE

41-43 PHOTOJOURNAL


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WELCOME FROM THE EDITORS

GIVInG

LIFE’S A BEACH: Seven Mile Beach in Grand Cayman. P. 46

In his book Walk an Aisle in my Shoes, CSL contributor Dave Rackham tells the story of being in British Columbia at his relative’s house. As he gets ready to go to bed he realizes the house does not have an alarm clock. He must get up at a certain time the next morning and does not want to be late. Thinking quickly he telephones the first hotel that comes to mind and reaches the front desk.

COURTESY CAYMAN ISLANDS DEPARTMENT OF TOURISM /MARK NARSANSKI

The person at the other end of the line tells Rackham that he can arrange for a wakeup call and then inquires, “What is your room number, sir?” Rackham tells him that he is not staying at the hotel. Can you guess what happened? The hotel employee telephones Rackham the next morning despite a policy of wake up calls for guests only. To this day, Rackham recounts the story with glee and used it to demonstrate the idea of service when he trained staff at a major grocery retailer. There are so many lessons from that little story. The one we like the best though is how a tiny, seemingly inconsequential act can be so influential to the happiness and good spirits of another person. It really does not take much to brighten another person’s day and make them feel special. Sometimes just a smile will do or a sincere question about how the person is doing, at other times a surprise trip to the movies or a bouquet of flowers is necessary. The thing about giving is

that it takes you out of yourself. It makes you focus on the other person. "The more one dwells on oneself," says psychoanalyst Adam Phillips in his book Going Sane, "the more one is likely to suffer." While this may be an overstatement, it does point to a very simple means of opening up – put your attention on something other than yourself. (Ironically you somehow are helping yourself in the process). There was a time when random acts of kindness were in vogue and people everywhere seemed transfixed with the idea. Over time the enthusiasm has waned but it does not signify that small acts of kindness have disappeared. They never can and never will according to Arthur Schopenhauer. Rackham never did meet that anonymous voice on the hotel telephone and it does not matter. The fact is anonymity in giving without thought of reward is priceless. CSL

JOIN US ON FACEBOOK www.facebook.com/citystyleandliving CSL

Kailash and Shivana

FOLLOW US ON TWITTER @CityStyleMag

HAVE A qUESTIOn, COMMEnT OR SUGGESTIOn FOR CITY STYLE AnD LIVInG? WRITE TO US AT:: EDITORS@CITYSTYLEAnDLIVInG.COM WE’D LOVE TO HEAR FROM YOU!

citystyleandliving.com | FALL 2011 | 5


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www.citystyleandliving.com CITY STYLE AND LIVING | FALL 2011 | VOLUME 4 | ISSUE 4

S L I DE S HO WS

BLOG

Click to view slideshows from inside the pages of City Style and Living.

Installments from around the City, and around the globe.

N E WS L E T T E R CSL’s newsletter lets you in on travel deals, events in your city, and restaurant happenings— directly to your inbox. Head to our website, and sign up now.

C ONTESTS

VI D EO

City Style and Living Editors-in-Chief Kailash Maharaj and Shivana Maharaj Managing Editor/Director of Advert ising Dr. Rookmin Maharaj Art Direct ion and Design K & S Media Publisher K & S Media - Earth is a Beautiful Heaven Contributors Amber Alent Marc Duncan

The CSL GREEn ticker

Jeremy Fokkens Natalie Fox Adam Kuzik Krista Ho Lem Anna McKenzie Cynthia Nelson Lara Quarterman Dave Rackham Yuki Sakai James S. Sinclair Daniel Thompson Derrick Woo Adverti sing Inquiries

Find out if your pharmacy or municipality has a drug disposal program.

6 | FALL 2011 | citystyleandliving.com

advertise@citystyleandliving.com Subscripti on Inquiries: subscribe@citystyleandliving.com ISSN 1913-892X Publications Agreement No. 41599042 City Style and Living is published four times each year. No part of this publication may be reproduced by any means in whole or in part without the prior written consent of the publisher. Although every effort is taken to ensure accuracy, K & S Media cannot be held responsible for any errors, or omissions that may occur. The magazine assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material. All rights reserved 2011.

A proudly GREEN magazine.



/Choose lighter coloured lamp shades in light

LARA QUARTERMAN AND YUKI SAKAI; COURTESY MICHEL TORINO; K&S MEDIA (2)

Enter to win great prizes!

Exciting extended content, behind the scenes at our photoshoots and exclusive interviews with notable people in food, fashion and travel.


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BEHIND THE COVER

FALL 2011

1.

On a warm summer’s day, the CSL crew set up on location at the Ranche in southwest Calgary. Early morning joggers stopped by the restaurant aer their exercise for their lunchtime fix, while our model Brooke posed at various locations on site. Set amidst Fish Creek Park, the impeccably kept grounds as well as the surrounding evergreen trees added texture and a dramatic mood to the look of the Fall 2011 photo shoot.

THE COVER LOOK

ADAM KUZIK(2); COURTESY YSL; COURTESY MAC, COURTESY THE RANCHE; COURTESY SAM EDELMAN

MODEL: Brooke, nUMA Life Management Group, www.numamodels.com PHOTOGRAPHER: Adam Kuzik, www.facebook.com/Studio35Photography; www.twitter.com/Studio35Photo; Assisted by Rebecca Gould. HAIR AnD MAKEUP: Krista Ho Lem, www.kristaholem.com LOCATIOn: The Ranche, www.crmr.com/theranche COVER: BCBG Max Azria red dress, $394; BCBG Max Azria gold necklace, $106, www.bcbg.com. Banana Republic belt, www.bananarepublic.ca. Carolee earrings, $40; Ralph Lauren gold bangles, $72, both The Bay Downtown, www.hbc.com.

THE LOCATION

THE RANCHE

2. Clarins Everlasting Compact Foundation SPF 15, $32; ca.clarins.com

Add shimmering metallic highlights with this eye shadow. Great for a night out on the town.

(Right) The historic house; Brooke and Rebecca (Director of Studio 35) take a break from the heat.

Built in 1896 by William Roper Hull, the Bow Valley Ranche House enjoys beautiful scenery amidst Fish Creek Provincial Park. Operating as a restaurant since 1999, The Ranche also hosts weddings and other events. CSL’s photo shoot took place on a lovely summer’s day with flowers blooming and the Ranche in full glory. Fish Creek Provincial Park; www.crmr.com/theranche

fabrics that do not absorb all the light.

GET THE LOOK

3.

YSL Rouge veloupte in I07, Impetuous beige, $38; www.ysl.com

MAC, Cindy Sherman collection, $38; www.maccosmetics.com

These Sam Edelman rock star edge pumps from The Bay had everyone on set talking

/Learn about companies' manufacturing practices. / Use a handkerchief instead of disposable tissues. ›› citystyleandliving.com | FALL 2011 | 7


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Q: What is your current gadget obsession?

His thirst for adventure and an insatiable appetite for "good eats" has lead YUKI SAKAI to many destinations. As a native Calgarian, the travel bug embedded itself at a young age, but it was his experience of studying and working in Japan that triggered his interest in culture and diversity. A love for both Asian sites and delicacies has Sakai eyeing Cambodia and Vietnam, to take a dip in delicious sauces and warm seas. But first, a quick stop in Europe will fulfill Yuki's love for French wines and fine couture - food, travel, and a pair of hot new jeans makes this globe trotter full, rested, and lookin' good.

A: “Garmin Forerunner 310XT.” P. 44-45

A graduate of Blanche Macdonald Centre, KRISTA HO LEM’S passion for makeup artistry is a culmination of her years of experience as a consultant for MAC Cosmetics and her insatiable appetite for perfecting her craft, both creatively and technically. With a versatile portfolio, Krista revels in new concepts and challenges as well as sharing her knowledge with those in her Masterclasses. www.kristaholem.com

A: “iPad! It helps me stay organized when: A “busy and allows me to use time when there's some to spare .” P. 28-33

8 | FALL 2011 | citystyleandliving.com

ADAM KUZIK is a Calgarybased full time professional photographer. He regularly shoots across Western Canada and the U.S. Midwest. Award winning and critically acclaimed, Adam’s photographs have appeared in print and online publications around the world. His newest venture is establishing Studio 35. Serving Calgary's suburb cities and bedroom communities, Studio 35 is the area’s first professional photography, videography and digital media studio. www.facebook.com/Studio35Photography www.twitter.com/Studio35Photo

JEREMY FOKKENS

is a self taught photographer who grew up in Calgary, Canada. He is currently traveling for one year documenting the daily lives of people in nepal, Bangladesh, India, and Sri Lanka using social issues, globalization, and culture to tell the stories of individuals in developing countries. “I want people to cry, laugh, and smile when they see my photographs. I want people to look at the world around them differently in hopes of transforming their perspective, if only for a second, to a place where the treatment of life might otherwise be misplaced or taken for granted”. www.jeremyfokkens.com/blog.

A: “As a business owner, I am obsessed with my iPhone 4. I can't go anywhere without it. I'm constantly checking SMS messages, emails, Facebook and Twitter. My favorite use for my iPhone right now is Skype! Forget Blackberries and BBM! iPhone 4 has it all and keeps me connected to my clients, staff, suppliers and, of course, family. And to protect my iPhone, I use the OtterBox Defender. It's the only case that can keep up!” P. 28-33

A: “My latest gadget obsession is my

GoPro Hero video camera. This little device is housed in a waterproof casing capable up to 100 meters under water, it has a fixed 120 degree lens, and fits comfortably in your pocket. Along with HD video capabilities it also has neat accessories like handle bar mounts for your road/mountain bike, suction mounts so you can attach it to a tuk-tuk in Bangladesh, or strap it to your head and go swimming down a street in monsoon season when you’re traveling in Asia. This thing can take a beating and still produce great quality footage.” P. 41-43

LARA QUARTERMAN AND YUKI SAKAI (2); KRISTA HO LEM, ADAM KUZIK (2); K&S MEDIA; JEREMY FOKKENS (2)

CONTRIBUTORS


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EVENTS | Q&A | UP CLOSE| WRAP IT UP

City

L iving Style &

AROUND THE CITY 10 EVENTS :

Great events in and around Calgary

11 Q&A:

Famed astrologer Georgia Nicols on her new book

12 UP CLOSE :

Breakfast Television host Tara Slone transformed

13 WRAP IT UP:

Looking to get moving? Let these books and DVDs help

DERRICK WOO

Breaking Dawn

Tara Slone. P. 12

Breakfast Television’s host gets glam. P. 12 citystyleandliving.com | FALL 2011 | 9


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UPCOMI NG EVENTS FROM ARO UND T H E C I T Y

*ONLY $1.50 A MONTH

SUBSCRIBE NOW!

EVENTS

CALgARy CHOICE AWARDS gALA

SEPTEMBER

30

Join us for a star studded evening celebrating local business while supporting children’s education. MediaWorks Corp will again produce this year’s red carpet Awards Gala in the Palomino Ballroom at the Calgary Stampede Grounds where the winners, in each of the 20 categories, will be announced live. The Gala will include live music by Calgary’s best blues band Ron Burke and A little Voodoo, a red carpet photo shoot, roving entertainment and an outstanding live and silent auction. Tickets: $150/each or $1500/corporate table; www.calgarychoiceawards.ca or 403. 245.6693. TCHAIkOVSky ON THE EDgE

OCTOBER

13

Western Canada’s FIRST both print and digital Lifestyle magazine

This is the kick-off to the Calgary Philharmonic Orchestra’s brand new “Rush Hour” series. In this casual, one-hour concert featuring Tchaikovsky’s Symphony No. 6 “Pathétique,” the CPO’s Grammy and Emmy Award-winning Music Director, Roberto Minczuk - along with Katherine Duncan of CBC Radio – provide intriguing insights into the music.

and

 We’re a proudly green magazine

For all subscription inquiries: www.citystyleandliving.com/Subscribe.html *subscriber price is $18.00 a year, not including shipping charges

10 | FALL 2011 | citystyleandliving.com

NOVEMBER

CRAZy4CRAFTS SHOWS

5 & 12 Crazy4Crafts shows, offer the public an opportunity to see a wide range of handcrafted gifts not available in a standard shopping mall. Each Crazy4Craft show will showcase a wide range of handicrafts, gift products and accessories under one roof for people in search of unique, handcrafted Christmas gifts, perfect for someone special or to treat yourself. 15th Annual Chestermere Christmas craft show – Saturday November 5th, 2011; Huntington Hills Community Christmas craft show – Saturday November 12th, 2011; 4th Annual SAIT Christmas craft show – Thursday December 1st, 2011; Admission is always free to the Crazy4Crafts shows. For further information please contact 403-519-3612 or by email: crazy4crafts@hotmail.ca.

COURTESY: MEDIAWORKS CORP, CPO, CRAZY4CRAFTS

For all the best in FOOD, FASHIOn AnD TRAVEL, subscribe to the PRInT edition of City Style and Living magazine today.

6:30pm at the Jack Singer Concert Hall; Single Ticket: $37 / 3-Concert “Rush Hour” Pass: $99 Visit cpo-live.com or call 403.571.0849


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AU T H O R ’S TA K E

BOOKCASE

Written in the Stars

Q&A

You’ve read her columns in countless newspapers, now hear what famed astrologer Georgia nicols says about your future.

BY SHIVAnA MAHARAJ

Swarovski crystal brooch, www.swarovski.com

What made you write You and Your Future? I've always done an annual forecast. It was around 2003 when someone mentioned to me that I could put up these annual reports and make some money on them to donate to my school [Shree Mangal Dvip Schools, www.himalayanchildren.org]. One day I was sitting by my fireplace thinking I have to write a book before I die, but what would motivate me? So I called up Margaret Atwood who put me in touch with a few agents in Toronto and they called me right away. I chose Anansi because they were very small and I am very patriotic.

Tell us more about the Tibetan refugee school in Nepal, Shree Mangal Dvip School. One hundred per cent of the money

from the annual reports goes to this school. I personally help this one little family, who lived in a tent by the airport, and they walked miles every day to get to the school. I asked if the family could live closer and they said yes, and it would cost sixty dollars. So I said, do it. The whole family is involved in the school. Often we think that we shouldn't do anything, because ‘what can I do it's such a little effort’ but over the years it can make a difference, drop by drop. So with [my] website we've raised a lot of money.

You are Buddhist, what made you first interested? Well, to begin with, I was always

COURTESY STUART WEITZMAN (4)

looking, I was always a searcher. I was born into an Agnostic family (I better not say Atheist; my mother will be so upset. She is Capricorn rising). I remember running off to church when I was six years old so I was always very religious. When I first went off to University I asked questions like ‘is there basic goodness’. I became a quasi-atheist in my twenties, but knew I was searching for something. I was interviewing someone, and on his resume he said he meditated, and I asked where he learned to meditate and he said from my Lama. He then gave me a little book and when I read that little book I felt like I had been a duck walking around all the time and suddenly somebody put me in water. Right away it just felt right, and I'm a very passionate and very strong Buddhist. I believe in what goes around comes around, I believe in the law of Karma, I definitely believe in past lives and future lives and that kindness is important and that the point of life is to be happy. The secret is, what do you do to be happy? I believe it

The format of your book is unique and different from other astrological books on shelves, how do you choose what to focus on? I think it's beneficial for people to

is to help.

read the book. It’s very anecdotal and I love the ‘how to be happier’, for each sign. Everybody should read all twelve signs because everyone is not only one sign. I always try to be positive. I wrote about the 2004 Tsunami several weeks ahead of time and said, ‘I don't know what's happening but I see a great swelling of compassion’. The whole world is going to have this rising of compassion. It's all in how you interpret what you see.

The footnotes in the book are enjoyable, why did you choose to insert so many? I have Venus in Virgo, and I have Virgo and Gemini in my chart so I am a University junkie. I would go to school forever if I could. I went to Oxford for one summer and [gasps] I thought I had died and gone to heaven. There are footnotes in there because if you wanted to skim along you could, but, if you wanted to, you could get down into the nitty-gritty, and I have some jokes down there too.

You have a love for Julia Child, can you tell us more? She was a Leo, Gemini rising,

moon in Libra and I have a similar chart to her so I just love her. I read her biography Appetite For Life. I think I loved it because I was reading her book while writing my book, and she writes of her struggles to write her book. By the way I'm not interested in cooking. I don’t cook at all. I absolutely hate cooking. I remember reading it in bed, and suddenly this faint feeling came over me and it was familiar, the same feeling I have when I read a Dharma book and I feel inspired. It was because of her perseverance. She didn't think anything of killing an animal, but she was a good person and she was perseverant. Persevering is a big teaching in Buddhism. Plus in a way that book is a quasi-history of the 20th century.

You could well be the world’s most read astrologer, being featured in numerous media outlets. What is that like? People feel like they know me. One comment that I hear often about the book is that people LOVE it. That’s really nice. CSL

/

“I believe in what goes around comes around, I believe in the law of Karma, I definitely believe in past lives and future lives and that kindness is important and that the point of life is to be happy. The secret is, what do you do to be happy? I believe it is to help. ” - GEORGIA nICOLS

Astrologer Georgia nicols. You and Your Future is published by House of Anansi Press (www.anansi.ca), $24.95, www.georgianicols.com

more from CSL’s interview with Georgia >> Read Nicols at www.citystyleandliving.blogspot.com

The CSL GREEn ticker Opt for rugs made of natural fibres such as jute, silk, seagrass, and sisal. Donate old towels and bedding to animal shelters.

››

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I N I M I TA B LE S T Y LE UP

CLOSE

BESPOKE

MORnInG DELIGHT

n F/ W 20 11 D O n n A KA RA

From modern rock star to Breakfast Television Calgary morning co-host, Tara Slone talks to CSL about work, style, and her love for music.

V

iewers have come to embrace Canadian DROP OF JOY music (clockwise from top artist turned co-host of Breakfast left) A chic and polished daytime look for Television (BT) Calgary, Tara work; Slone and her Slone. Beginning her career in daughter; old school glamour on Slone on opera, it was not long before Teatro’s patio. Slone made the switch to rock. "All of my friends were out drinking beer, and I was stuck in a rehearsal room. Being in a rock band meant I could sing and drink beer at the same time," points out Slone cheekily. In 2007 Slone began a career in television, before moving to Calgary in August 2010. "The schedule has taken some getting used to, I wake up at 3:30 A.M., but I love the content, pace, and variety of my job," admits Slone. While on camera, BT viewers have come to expect Slone's bright, well-coordinated fashion style. Off camera the rocker turned morning host prefers to stick to true rocker-style essentials like black, leather and jeans. Since becoming a mother to Audrey, Slone's personal style has not

changed dramatically, though flats are now requisite. "High heels and playgrounds don't mix," teases Slone with characteristic humour. So what else does Tara keep tucked away in her makeup bag? Besides everyday staples like hand lotion and makeup, Slone has one unconventional item. "I never leave home without double-sided tape. You never know when that will come in handy, and there would be nothing funny about a wardrobe malfunction on live television.” Performing at several local projects, like this year’s Calgary Stampede, Slone confides, "singing makes me feel whole and complete. Without music, my soul would suffer." CSL

Shot on Location at Teatro Restaurant, www.teatro.ca. Photography by Derrick Woo, www.derrickwoophotography.com. Styling and Hair by K&S Media. Makeup by Anna McKenzie, BCBG Max Azria blue dress; BCBG Max Azria black cuff and bracelets, all www.bcbg.com. Sam Edelman pump, $180 e Bay Downtown, www.hbc.com. Swarovski earrings, www.swarovski.com. Catch Tara Slone Weekdays on Breakfast Television Calgary, www.btcalgary.ca 12 | FALL 2011 | citystyleandliving.com


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G R E AT F I N D S

WRAP IT UP

FITNESS

Tone Up

Looking to firm up? These products will have you in tip top shape in no time.

by KAILASH MAHARAJ

NAME

Mari Winsor Slimming Pilates Kit

DESCRIPTION

VERDICT

PRICE AND WHERE TO BUY

The Firm Weight Set

Mari Winsor’s Flat Abs Pilates DVD and Mat Kit

Hoopnotica TravelHoop Kit

The dvd is an inventive Pilates program aimed at weight loss and body sculpting. The Slimming Pilates Accelerator can be used in various combinations as the kit comes with the stretchy cord, bar, 1lb. hand weights, and foot/hand straps. The ends can be unscrew ed providing hand weights.

This easy to assemble kit The intent is to strengthen The Fi rm Weight Set includes: your core while you get a smal l comes with a full-size hoop 4 handl es (1 lb. each), 2 supwaist, flat abs and a long, lean (available in tw o colours) that port straps for handles, 12 lbs. look through two distinct rou- snaps together with joints, a strap for easy transport, and of additional weight that easil y tines. The ki t also comes wi th attach to the handles a portable mat – great for tak- dvd. The hoop can be also be adjusted to 5 segments for ing the workout anywhere. more advanced hooping.

The models in the video do a great job demonstrating the full routines however, for beginners like most of us the all important scaled-down versions is very helpful and useful

Great for al l levels of fitness. CSL loves the ad justable weights, which easily screw into one another. The softly padded w eights are comfortable to hold, and come with additional padding if needed.

$59.98 (USD); www.gaiam.com

$39.95 (USD); www.gaiam.com

The straight forward exercises Surprisingly, there is not a target abs from a variety of anhuge learning curve for this gles for a sl eek, flat midsection. hoop. The dvd is well done The upbeat pace of the work- and the tricks exceptional. The out is motivating and the 20hoop does not feel heavy deminute ti meframe managespite being weighted. At able. Excell ent for fostering times though, the joints felt aerobic health and increasing uncomfortable against the muscl e tone at the same time. body. Best suited for outside.

$44.98 (USD); www.gaiam.com

$44.99 (USD); www.hoopnotica.com

COURTESY: GAIAM (3), HOOPNOTICA, BLACK AND DECKER

NEW! Black & Decker 6-Speed Die-Cast Blender

Supplement your fitness routine with a healthy breakfast shake or smoothie to start your day right.

/

Great for blended cocktails too.

Easy to use with sleek digital controls, this powerful blender will have a prized space on your countertop. $69.99, www.blackanddeckerappliances.com.

BREAKFAST IN A GLASS MAKES ABOUT 4½ CUPS

1 cup ( 250ml) milk

½ cup (125ml) plain yogourt 1 banana, cut into pieces ½ cup ( 125ml) creamy peanut butter ¼ cup( 60ml) wheat germ ¼ cup (60ml) peanuts 1 tbsp.(15ml) honey 2 cups( 500ml) ice cubes In blending jar, combine all in-

gredients in order listed. Place cover on jar. Press PULSE several times for about 5 seconds each to blend ingredients and begin crushing ice. Blend until mixture is smooth and well blended (about 30 seconds).

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| NEED IT WANT IT | KITCHEN | IMBIBE | CULINARY CONVERSATION | RESTAURANT INSPIRATION |

City

L iving Style

At Michel Torino a worker picks grapes for wine. P. 15

&

FOOD

What’s new in the world of wine and spirits

16 CULINARy CONVERSATION::

Think your grocery is the last place for innovation, think again

17 NEED IT WANT IT:: Great new food products

18-19 kITCHEN::

Make room for fall flavours in your kitchen

20-23 RESTAURANT INSPIRATION::

Four Edmonton restaurants express the essence of Canadian cuisine

Estate of Affairs

At Michel Torino in Argentina unusual grape varieties and a unique location make for delicious wine. P.15 14 | FALL 2011 | citystyleandliving.com



COURTESY MICHEL TORINO

15 IMBIBE::


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WINE & SPIRITS

IMBIBE

global Spirits News

WHAT’S nEW AnD GREAT In THE WORLD OF WInE AnD SPIRITS

101 MOJITOS AND OTHER MUDDLED DRINKS:

KIM HAASARUD

In her newest book, this cocktail master perfects the muddled drink in surprising and delicious combinations.

>>

5 Questions With... ALEXAnDER MORHAC

Area Manager, Export Department for Michel Torino Estate talks to CSL about what makes Argentinean wine from the Cafayate Valley so unique. napa Valley Mojito

1.5 oz rum (i.e. 10 Cane rum) 1 oz lime juice 1 oz simple syrup 10 red & white seedless grapes, plus extra for garnish Splash of sparkling wine (such as Chandon Brut or Barefoot Bubbly – both from napa)

Directions: In a cocktail shaker, muddle the grapes with the lime juice and simple syrup. Add the rum. Add one scoop of ice and shake vigorously. Pour into a wine glass. Top with a splash of sparkling wine. Garnish and serve.

Recipe excerpted from 101 Mojitos and Other Muddled Drinks, Published by Wiley, ca.wiley.com; Available at www.amazon.com.

COURTESY MARTIN MILLER’S GIN; MICHEL TORINO(3); K&S MEDIA; LIQUID ARCHITECTURE

Martin Miller’s Gin MARTIN MILLER’S GIN IS LIKE A TRIP around the world in a cocktail glass. Juniper from Tuscany and India, Cassia bark from China, Angelica from France and spring water from Iceland combine to create a premium gin. Distilled using a traditional century’s old three storey balloon bellied still it garnered Double Gold at the 2006 San Francisco

>>

World Spirits Competition. Martin Miller’s London dry is named for its creator who was driven by “love, obsession and some degree of madness,” to create this premium tipple. We like it best in old school cocktails like a Martini. (750 ml bottle of Miller’s 80 proof $29.95; Miller’s Westbourne $34.95). www.martinmillersgin.com

SAVANNAH 1 ½oz. Martin Miller’s Gin ¾ oz. Extracted Honeydew Melon ¾ oz. Orange Blossom Honey Mix ¾ oz. Lemon Juice 2 Dashes of Orange Bitters Garnish with 2 Honeydew Melon Scoops, Cocktail Glass

1 2

WHEN WAS MICHEL TORINO FOUNDED? It was founded in 1892

and is the oldest winery in the region. We are an estate with the winery in the centre and the vineyards surrounding it.

WHERE DOES THE NAME EL ESTECO COME FROM? It comes from

a native story about this amazing town where everything was made of gold, even the houses. There was a terrible earthquake that left this town in ruins, covered by stones and sand. It disappeared off the map. For years and years people were looking for this town and then they discovered that the story was a metaphor. The gold was actually the earth, the capability of the valley, the grapes and the fertility.

3

WHAT MAKES THE CAFAYATE VALLEY SO UNIQUE? Salta, the

4

TELL US ABOUT YOUR TORRONTES AND TANNAT? The tannat

province where Cafayate is located, represents a small per cent of wine making in Argentina. It has become the premium wine region because it's a very narrow valley at a very high altitude (among the highest in the world). This helps the grapes to develop intense aromatic elements and intense fruitiness.

is a small grape. The relationship between the pulp and the skin is less than other varietals. You obtain a very flavorful well balanced wine with good structure. It's very important to eat food that is up to this intense flavour. Torrontes is great to have on its own. It's a beautiful patio sipper, and pairs well with spicy foods.

5

WHAT HAS BEEN YOUR FAVOURITE MOMENT AT THE WINERY? It’s nice to see the whole

evolution of the process. When you have the grape juice that's when you connect with nature again. Wine is a product that has always been close to culture and the grape is a beautiful idea of mankind, it's very noble, and healthy. www.elesteco.com.ar; www.micheltorino.com.ar

DO YOU WANT mORE RECIPES, SLIDESHOWS, EXTENDED CONTENT FROm THE mAGAZINE AND CONTESTS? Visit citystyleandliving.com citystyleandliving.com | FALL 2011 | 15


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CULINARY CONVERSATION

HELPFUL LIVING

Thinking Out of the Box

I

WAS READING A STORY ABOUT THE GROCERY industry and saw a word that has not been associated with the industry in some time – innovation. Retail grocery used to be a pool of free thinkers, risk takers and yes innovators. In the early 1900s, the change from having products placed behind the counter where a clerk would get them for you to the customer going down an aisle and picking the items up themselves was innovative. In 1915 Walter H. Deubner noticed his customers were limited as to how much they could purchase by how much they could carry. He invented the paper bag. Now that was literally thinking out of the box. In 1940, a grocery chain called ‘Piggly-Wiggly’ (who ever came up with that name was definitely thinking out of the box), patented the shopping cart. That was innovation. In my opinion, today’s retail grocery industry’s definition of thinking out of the box is, “has it been done before, proven successful, and cost no money?” The industry is not totally to blame. Customers demanding competitive prices and shareholders expectations of high return on their investment have taken the adventurous spirit out of most retail chains. The industry lacks the free thinking environment for new ideas to flourish as they are too busy with clip boards in hand justifying the old ways. Innovation in the past was always spawned by necessity. Someone working in a situation that could be improved had

16 | FALL 2011 | citystyleandliving.com

the vision to see alternative ways of accomplishing their goals. I was told this story in university, how true it is, I’m not sure, but it makes a point. A large company that manufactures many items was experiencing slowing sales in a sink cleaning product. They put the problem to the employees and offered a substantial bonus to any employee who could devise a plan that would double the sales of this cleaner. An employee had an idea. The board got together and the employee made his pitch. “Make the holes on the shaker twice as big.” They did, the sales doubled and the employee got his bonus. It’s not always management’s job to come up with the good ideas they just have to be sure they recognize a good idea. By the way, the article I was reading was about a new grocery chain In.gredients in Austin Texas. They are opening a new store with zero packaging on their products. Customers will bring containers from home or use the store’s biodegradable containers. Forty percent of our land fill sites are filled with one-time-use packaging. They saw a need, came up with a plan and are taking a risk. That’s free thinking and free enterprise at its best. One of the greatest reasons for future failure is prior success. If, as a customer, you don’t see your grocery store of choice leading the way for change, taking risks and thinking out of the box, they are destined for failure. I wonder, could that apply to more than just the grocery industry? You better believe it! CSL

COURTESY DAVE RACKHAM; K&S MEDIA

It has been a dilemma since well before the twenty-first century—how to creatively achieve solutions to business problems. Dave Rackham, author of Walk an Aisle in My Shoes shows that grocery stores have long been innovators and asks why don’t they continue that tradition?


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NEED IT WANT IT

GREAT NEW PRODUCTS

Sweeten The Deal

Sweet product that will have you cooking with less fat, savouring a sugar alternative, sipping exotic juice, cleaning your brew and cooking with stoneware.

BY MARC DUnCAn clockwise from top left, for availability see resource guide

1. XANGO For a new source of antioxidants co-founder of XanGo, Joe Morton, turned to the juice of the mangosteen, a fruit found mostly in Asia. Morton's parents both worked in the health food industry, allowing him to recognize the fruit’s potential in the marketplace. The dark purple rind of the mangosteen contains 39 xanthones, powerful antioxidants, more potent than vitamin c and e. The tart, sweet, intense maroon-coloured juice is refreshing, and can be added to smoothies for an extra health boost. (750ml, ww.xango.ca)

2. URNEX 1,2 BREW KIT Whether you are a coffee connoisseur, a java junkie or simply looking to create your own coffee house at home, fourth generation family business, Urnex, has developed a new collection of organic coffee and espresso machine cleaning products to keep your brew looking new. The 1-2 Brew Kit includes Cleancaf Home Coffee & Espresso Machine Cleaner and Descaler, Dezcal Activated Descaler, Grindz Grinder Cleaner and the Cafiza Home Espresso Machine Cleaning Tablets. As coffee oil residue can lead to a bitter taste, this easy-to-use cleaning set helps ensure your machine is sparkling. (1-2 Brew Gift Set, $13.95; www.urnexathome.com )

3. SWEET LEAF Used by the Guarani tribes of Paraguay for medicinal purposes and as a natural sweetener, stevia is extracted from the sweetest part of the plant. It is 300 times sweeter than sugar and has no calories, and carbs. Sweet Leaf (Wisdom natural brands) sweetener comes in a crystallized powder as well as liquid drops which can be added to boost water, coffee, smoothies and yogurt with no bitter aftertaste. The company is committed to sustainable farming practices and does not use chemicals, solvents or alcohols. (60ml, www.wisdomnaturalbrands.com)

4. T-FAL ACTIFRY The promise of fried food with less fat is too good to pass up. With just one spoonful of oil you can fry food (not batter fried food though). Using technology similar to a convection oven and a motorized revolving stirring apparatus, Actifry cooks just about anything from ratatouille, to chicken wings, stir-fry to French fries. With simple button controls, a timer and dishwasher safe parts, the machine takes the fat and the mess out of frying. ($299.99, www.nutritious-delicious.ca)

JAMES S. SINCLAIR

5. THE CASA BLANCA COLLECTION BY TRUDEAU Award winning Canadian ceramist Koen de Winter has designed the new Casa Blanca collection for Trudeau, which features stoneware in everything from cappuccino cups and creamers to snail dishes and ramekins. We love that the sleek and modern two tone matte design is both durable (the dishware can stand temperatures up to 500 °C), and functional (the wide sides accommodate overflow cheese, and liquids during cooking). The affordable line of stoneware is also dishwasher safe. Tonight's dinner? Sure to be served in simple white. (Individual pieces from $4.99-$34.99; www.trudeau.ca)

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Easy to make but oh so dazzling, Apple Pancake Tart Tatin. Recipe, opposite page.

FROM MY KITCHEN TO YOURS

Fall Flavours

Traditional fall flavours of apple and pumpkin make for comforting dishes when the weather turns chilly. PHOTOGRAPHY AnD RECIPES BY CYnTHIA nELSOn WWW.TASTESLIKEHOME.ORG

The CSL GREEn ticker

Make your own salad dressing and store it in a glass container instead of buying.

18 | FALL 2011 | citystyleandliving.com

/Reduce heat by 25 °F (20 °C) when


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Try this alternative to pumpkin pie.

This salad also tastes great with shredded celeriac.

APPLE-PANCAKE TATIN SERVES 6-10

Caramel (recipe follows) 2 cups (500 ml) all-purpose flour 2 teaspoons (8 ml) baking powder 1 teaspoon (4 ml) ground cinnamon, divided in half ⅛ (0.5 ml) teaspoon salt  cup (80 ml) granulated sugar (more if you like it sweeter) 2 eggs, room temperature ½ teaspoon (2 ml) vanilla essence Milk 4 Granny-Smith apples, peeled, cored and sliced For Caramel ½ cup (125 ml) granulated sugar 2 tablespoons (30 ml) unsalted butter

► Preheat oven to 400 degrees F (200 C) with rack in the middle

For Batter ► Add flour, baking powder, ½ teaspoon cinnamon, salt and sugar to a bowl and mix thoroughly ► Beat eggs and essence ► Add eggs to flour mixture along with enough milk to make a batter of dropping consistency. Cover and set aside For Caramel ► Spread the sugar in an even layer in a 8 or 10-inch (20-25 cm) cast iron skillet and place on medium heat and as sugar begins to melt lower heat until it melts completely. Just as it turns an amber colour remove the pan immediately from the heat and place on top of the wet cold towel (this is to help cool down the pan and stop the cooking process); quickly stir in the butter until melded. Set aside and let cool. Don’t worry when caramel hardens, that is expected; just ensure that the mixture is spread evenly in the pan For Assembly ► Add flour, baking powder, ½ teaspoon (2ml) cinnamon, salt and sugar to a bowl and mix thoroughly

► Sprinkle the remaining ½ teaspoon (2ml) ► ► ► ► ►

ground cinnamon over apples Pour the batter over the apples and use spatula to smooth the top and ensure that all the apples are covered Transfer pan to oven and let bake for 30 – 35 minutes or until the topping is nicely browned Remove skillet from oven and let rest for 10 minutes and then run your spatula or a knife around the edges of the pan to ensure the baked dough is loosened Place the plate on top of the pan and flip to invert Slice and serve

APPLE & CARROT SALAD SERVES 2-3

2 tablespoons (30ml) country style mustard/grainy mustard 1 tablespoon (15 ml) full-fat mayonnaise 1 tablespoon (15 ml) honey 2 teaspoons (8 ml) fresh lemon juice 3 large Golden Delicious Apples 3 carrots (5 – 6 inches or 13-15 cm in length)

► Add the following ingredients to the

bowl and whisk together: mustard, mayonnaise, honey and lemon juice ► Peel, core and slice apple into thin strips; add to bowl with dressing ► Peel and julienne carrots; add to bowl with dressing ► Use the tongs to toss and dress the apples and carrots; refrigerate until you are ready to serve

PUMPKIN PUDDING

ONE 10-INCH (25 CM) CAKE

2 cups (500 ml) whole milk 1 vanilla bean pod, split and seeds removed

KITCHEN

Reserve pod 1 cup (250 ml) sugar 2 pounds (900 g) grated pumpkin ½ teaspoon (2 ml) ground cinnamon ¼ teaspoon (1 ml) salt ¼ teaspoon (1 ml) grated nutmeg 1½ cups (375 ml) all purpose flour, plus extra for prepping pan 5 eggs, room temperature 3 oz (85 g) melted butter, unsalted (plus extra butter to prep pan) Butter for prepping pan 5 fl oz (147 ml) dark rum

► Add milk to saucepot along with sugar ► ► ► ► ► ► ► ► ►

and vanilla seeds and pod. Stir to mix and heat over medium heat. Let milk heat until it gets very not but do not let it boil Remove pot with heated milk from stove and let cool completely Preheat oven to 350 degrees F with the rack in the middle Add pumpkin, cinnamon, salt and nutmeg to large bowl and mix thoroughly Add flour and incorporate fully into the pumpkin mixture Lightly beat eggs and add to pumpkinflour mixture. Mix Pour milk and melted butter into the mixture and continue to mix. Batter will be watery, that’s okay Stir in rum quickly and thoroughly Pour batter into pan and bake in oven for 1 hour to 1 hr and 10 minutes or until inserted skewer comes out clean Remove pan from oven and rest on wire rack. Let it rest for 10 minutes before un molding pan, let cool. Slice and serve warm or at room temperature. I found that it was excellent when refrigerated and served cold. You can opt to serve this with a drizzle of caramel sauce, maple syrup or honey CSL

CYNTHIA NELSON latest title TTastes  Like  Home revisits classic Caribbean recipes.  It is available through Amazon (www.amazon.ca) , and Ian Randle Publishers (www.ianrandlepublishers.com).  Part memoir, part recipe book, it showcases over 100 recipes from

/

the Caribbean and explore how food shapes identity.  

cooking with ceramic or glass which conduct heat better than metal.

Tastes Like Home makes a great Holiday gift!

/Seek recycled aluminum foil and recycle foil. /Thaw food before cooking. ›› citystyleandliving.com | FALL 2011 | 19


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RESTAURANT INSPIRATION Culinary Capital

EDMOnTOn IS qUICKLY BECOMInG A HUB FOR CAnADIAn CUISInE. USInG THE HALLMARK InGREDIEnTS OF OUR HOME AnD nATIVE LAnD – GAME MEATS, BERRIES, SMOKED FISH – TO CREATE MEnUS THAT ARE RESOUnDInGLY CAnADIAn, THESE FOUR EDMOnTOn RESTAURAnTS ARE SHOWCASInG THE TRUE TASTE OF THE nORTH. BY KAILASH MAHARAJ AnD SHIVAnA MAHARAJ PHOTOGRAPHY K&S MEDIA

CREATIONS WHAT ARE THE CHARACTERISTICS OF Canadian cuisine? It’s a contentious issue but one tackled effortlessly at Creations Dining Room and Lounge. Integrating elements of First Nations cuisine and culture into the menu and décor, the restaurant at Sawridge Inn in the south end of the city feels comfortable and easy. A massive dream catcher hangs over the dining area. The large bar is accented with rockwork. Trees, driftwood tables and a fireplace add natural textures to the space. With a nod to First Nations cuisine, Creations features clever dishes like Alberta Elk Loin Roasted on Balsam Fir, Country Style Bison Meatloaf, and Whole Wheat Spaghetti with Elk Sausage. Yet, the all day menu has enough latitude to keep everyone happy with everything from duck sliders and fish and chips to calamari and Caesar salad. The restaurant is in the process of transitioning to a new chef, but the menu remains unchanged. I enjoyed the house made flatbread strewn with smoked salmon, asparagus, and balsamic jus - a light and crispy appetizer that is easy to share with dining companions. The duck two

“With a nod to First Nations cuisine, Creations features clever dishes like Alberta elk loin roasted on balsam fir, country style bison meatloaf, and whole wheat Spaghetti with elk sausage.”

ways niçoise was an inventive twist on the French salad. The standout at Creations is always the service which is friendly and engaging. Assistant manager Erick Rosende is also Director at Ultimate Bartending School and Bar Source consulting and infuses molecular mixology into the drinks menu. The restaurant garnered a 2011 Wine Spectator Award of excellence based on their wine list. Creations has also begun to offer wine and food specials nearly every day of the week: Martini Mondays when Martinis are $7, Wine Wednesdays with $5 glasses of wine all day, Sunday Brunch featuring Prime Rib and all you can eat King Crab, and Tapas Fridays. “It’s cool - everybody shares. It’s interactive and fun,” notes Brent Seetaram, Creations Dining Room and Lounge Manager of the popular series. The foundations of Canadian cuisine may just be what diners enjoy at Creations – food and wine that is the best of our diverse heritage. www.creationsedmonton.com

CREATING A STIR

Clockwise from top Inside the restaurant, tables are set for awaiting diners. A hoodoo and dreamcatcher at the entrance. Duck Two Ways nicoise.


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CHARACTERS

“ I get my ideas one of two ways. Right when I’m falling asleep, or I see things. Don’t worry, I don't see dead people.” INSPIRED OCCASION

Clockwise from top. Chef Oborowsky in the kitchen. Bright in both colour and flavour, the lobster chili with toasted brioche. The interior of the dining room (guests can also enjoy a unique dinner in an historic elevator shaft located in the restaurant). The chef’s little black book of sketches for dishes.

"I LOVE WHEN CUSTOMERS FEEL AT HOME. Sometimes they'll walk in the back door of the kitchen. I like that. It makes me feel like I'm doing my job right when they're that comfortable,” says executive chef and owner of Characters Shonn Oborowsky. With a menu that announces “the only thing in the world not for sale is character,” and a dessert explained simply,“You will see if you order it”, it is evident that Characters does not play by the rules - infusing humour and verve into the downtown restaurant. Oborowsky studied culinary arts at NAIT, where the first time student quickly bonded with first time teacher Stanley Townsend, dubbed Mr. T. After graduating, Oborowsky worked at The Centre Club in Edmonton under culinary Olympics champ Chef Yoshi Chubachi, before travelling to Hawaii, Switzerland and Singapore eventually settling back in Edmonton where he opened Characters in 2001. The restaurant quickly amassed a legion of devoted regulars. Part mad scientist, part creative genius, Oborowsky painstakingly tests dishes until reaching the perfect result. "I get my ideas one of two ways, right when I’m falling asleep or I see things. Don’t worry, I don't see dead people. It’s like association,” explains the chef. One such ‘association’ became the restaurant’s most popular dessert. While at a camping store, Oborowsky noticed that cast iron pots were displayed next to wood and marshmallows. The result, featured on the menu is tableside s’mores which comes to the table with a cast iron pot filled with flaming wood chips, accompanied by marshmallows and graham crackers. The interactive and nostalgic albeit risky dessert has given the restaurant many laughs. “The first day we put the s’mores on the menu, a lady caught the tablecloth on fire. We had regular customers come in that were doctors. They didn't take the kids camping. So they were burning them on fire. I eventually had to show them how to do it," chuckles the chef, quickly adding, "It’s been really good since then." From using watermelon vodka for a salmon gravlax dish (many other flavours were tested), to serving fries and chips instead of bread at the table to presenting a venison stew in a tagine, Oborowsky's creativity extends to every detail. This conscientious approach to cooking is well-documented in black tomes that Oborowsky has amassed since he began cooking. They are replete with sketches, notes and ideas for dishes each described in though provoking detail - a tangible illustration of Oborowsky's evolution as a chef. My meal exhibits the chef’s range of influences. The lobster chili recalls Oborowsky’s time in Singapore with silky pieces of lobster, tossed with scallions, peppers, lime and cilantro served atop warm brioche. It is one of the most luscious uses of the crustacean I have tasted in recent years. I also polish off the lemon trio, a refreshing, and zesty progression of citrus. A word we've heard several times from the chef, 'fun' is exactly how we have ended the evening. With many of the newest renovations at the restaurant completed by the chef himself, every inch of space, every dish, is a testament to Oborowsky's unique character, lending a natural warmth and charm to the restaurant. Next time, we'll be sure to enter through the back door. characters.ca citystyleandliving.com | FALL 2011 | 21


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HARDWARE gRILL SOMEHOW THE SUBJECT OF LIFE AND death dishes becomes the focal point of my conversation with Larry Stewart chef and owner of Hardware Grill, one of Edmonton’s most lauded restaurants. After finishing the main course, Stewart approaches the table. “Those lobster-truffled potato crepes are the most popular dish. People come from all over the world for those. It’s definitely a death wish dish.” Earlier he had spoken about the warm Prairie gingerbread cake that has become the signature dessert of the restaurant. “We opened in the winter and put that on the menu. The spring came and I thought ‘I’m going to do light desserts and we’ll retire the gingerbread because that’s a warm dessert’. Well, that lasted about a week and a half. People were going to give me death threats. So it’s been on ever since. It won’t ever come off.” Stewart has been working in kitchens most of his life beginning with a stint at CP Hotels. He later moved to Calgary to open Fourth Street Rose. In the mid-1980s he joined Earl’s eventually moving to Edmonton to open the Tin Palace. While helping a friend search for a restaurant location, Stewart stumbled across a former hardware store sitting above the river valley. “We were not looking to open a restaurant but we came across this location and it was just such a beautiful building. It’s got a lot of character and history in the city,” adds Stewart. Along with his wife Melinda, Stewart opened the restaurant in 1996 and the pair continues to work together.

“People come om all over the world for those lobster crepes. at’s definitely a death wish dish.” The kitchen is the focal point of the restaurant, which also features a chef’s table, wine cave and private dining. The menu is primarily Canadian cuisine. “I often use the word Prairie cuisine. Regional is a tough word to use in Canada because unlike in California where in a 10 mile radius you can find everything, regional here has a lot wider borders. You reach out pretty far – from coast to coast.” Stewart’s and his team make everything in house, an approach that speaks directly to his past. “I’m more or less self-taught but I worked under a lot of great chefs and in those days the hotels did everything they had a butcher shop, a bakery and that’s where I learned.” Stewart has also been able to transmit this holistic learning approach to young cooks and is proud of the role that the restaurant has played in developing talent. “They have the opportunity to hone these skills. We bake bread and make pasta, cut meat; there isn’t anything that we don’t do. It’s a centre where they can develop culinary skills. Dining here a lot of experience and a lot of love goes into the food.” And that is the ultimate life wish. www.hardwaregrill.com 22 | FALL 2011 | citystyleandliving.com

GET THE HARDWARE

Clockwise from top Chef Stewart inside the kitchen. The entrance to the restaurant. Pepper crusted ahi tuna with warm Provençale tomato tart wood smoked tomato vinaigrette and aged balsamic. Server Joanne Blondhem. House applewood smoked salmon, truffled potato perogies.


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WILDFLOWER

"WINE IS A BIG PART OF WHAT WE DO," SAYS Dan Taylor one of the owners and manager at Wildflower. The thrust of the menu is new Canadian cuisine a modern mix of Asian, British and French fare. Divided into small bites, lighter fare and mains, the menu features dishes like Saskatoon infused Medicine Hat venison chop, mesquite charred Alberta prime New York Striploin and Bulgogi style cornish game hen confit. The restaurant has a contemporary design complete with framed prints of wildflowers, dark woods, chain mail details hanging from the ceiling and a wine cellar. I begin with an amuse-bouche, a perfectly crispy spring roll filled with a silky piece of sablefish and the sweet Thai sauce. One of the delights of the meal is the bread course. From the time that I see the hot loaf of brioche overflowing from a metal measuring cup, served with sweet butter and red sea salt, memories of France rush back immediately. Heeding Taylor’s words I order the San Giustino, Ruggeri Giustino B. Prosecco 2009 and Renwood Viognier 2007 with my meal. The restaurant’s approach to food entails textural twists on classic dishes like the chicken liver pate, flecked with pistachio and dried fruits, red currant and mango jam on toasted ciabatta crostini. It's earthy, creamy and delicate all in one bite. The Wildflower inspired Garden Caesar is another classic revisited. Hearts of romaine leaves are arranged Jenga-like on the plate with a roasted garlic dressing, fresh lemon, capers and shallots, and topped with crisp Provencal crouton. Other dishes on the menu retain their traditional ap-

“Canadian cuisine can borrow om traditions around the world but with our own unique twists.” FLOWER POWER

Clockwise from top A dessert simply called ‘Lemon’ . A chef puts the final touches on a dish inside the kitchen. A look inside the downtown restaurant.

peal but get a modern update. The Italian fritto misto is a mix of crisp batter fried seafood including white fish, calamari, and shrimp. The hearty cornmeal style batter is enhanced by a trio of dipping sauces: meyer lemon aioli, spiced green been tartar and a spicy tamarind. Likewise the lobster braised prawn is a fusion of Italian and Thai cuisines - garnagelli pasta coated with a Thai green curry, tossed with sauteed Hon-shimeji mushrooms, marinated bell pepper, and cherry tomato. I can also taste lemongrass, and kaffir lime leaves which brighten the dish. Another element of dining at Wildflower is sensorial. The Alberta rack of lamb with pomegranate glaze is encrusted with panko. This dish takes an interactive spin with silky Yorkshire pudding that I dip into a small fondue pot filled with creamy fontina. For dessert an acerbic lemon curd tart with a crispy roasted pine nut cream and crust is topped with 'grandma's pine nut brittle'. The lavender marshmallow is pillowy and soft, with a mild infusion of lavender. Served alongside the tart, is a wild blueberry sorbet, rounding out this dessert. I end my meal with a beautiful loose leaf Earl Grey tea. Steeped in a French press it gives the appearance and feel of ritual more that indulgence. Wildflower proves that Canadian cuisine can borrow from traditions around the world but with our own unique twists. www.wildfloweredmonton.com CSL citystyleandliving.com | FALL 2011 | 23


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|HELEN OF TROY |TREASURE TROVE |

CityStyleLiving &

FASHION

25 HELEN OF TROy

Daniel Thompson on playing up your eyes

The Ranche was the setting for CSL’s fashion editorial. P. 28-33.

26-27 TREASURE TROVE Great new beauty products.

Home on the Ranche The season’s must-have looks in the beautiful setting of Fish Creek Park’s Bow Valley Ranche House. P.28 24 | FALL 2011 | citystyleandliving.com

ADAM KUZIK

28-33 RANCHE DRESSINg


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HELEN OF TROY

THE EYES HAVE IT: Models get

the season’s new look.

“e makeup is reflective of this precise style bringing metallic finishes to the eyes accented with the most sculpted brows. Creating this look takes a little practice and creates the most sophisticated finish for day and night!”

STRIKING EYES - DAnIEL THOMPSOn

MAKEUP LESSON

This season make up is thoughtfully groomed for the highest level of precision. Sultry eyes, polished skin and sensual lips take focus to create a metallic and architectural effect. The new style, seen on all the runways, is rich, ripe and lust worthy returning to a formal style not seen for many seasons. High fashion for this season is velvety, creamy, using lush fabrics that shimmer and shine with strong and precise silhouettes. Makeup guru, Daniel Thompson tells you how to achieve the look. www.danielthompsonbeauty.com

ITES R U O FAV DAN’S METALLIC EYESHAdOw:

designer: Chanel Illusion D'Ombre in Illusoire ($43 for 4.2g) Spa: Daniel Thompson Beauty Mineral Eyeshadow in Cats Eye quartz ($31.50 for 2g) Mass  Reta il:  Smashbox Eyeshadow in Obsidian ($16 for 2g) EYELINER:

COURTESY DANIEL THOMPSON; MERCEDES-BENZ FASHION WEEK(2)

designer: La Prairie Luxe Eye Liner Automatique in noir ($60 for 3 mL) Spa: Daniel Thompson Beauty Powder Liner in Fog ($38 for 1g) Mass Retail: Gosh Eyeliner Khol in Black ($11 for 1g) MASCARA:

designer: Guerlain Le 2 de Mascara in Black ($43 for 5g) Spa: Daniel Thompson Beauty The Mascara in Lush Black ($32 for 5.75g) Mass   Reta il:  Maybelline Great Lash in Black ($10 for 5g)

>>

TO CREATE THE LOOK: STEP BY STEP 1. Well groomed brows create the look. Don't underestimate the power of the sculpted brow. Brows need to be carefully groomed. In order to achieve this be considerate of the natural placement. There is a magic V shape for all brows that when aligned will create a bold effect that commands attention. Start by preparing the inner and outer corner of the brow. Imagine a line running vertically from the outside edge of the nose up to the brow – this where the brow should start for a clean a sculpted look. Next imagine a 45 degree angled line from the same starting point (the outside edge of the nose) connected with the outer corner of the eye – this is the end point for the brow to create a lifted effect. The arch of the brow should line up with the far outer edge of the iris to prevent a "surprised look" or a "droopy effect". 2. Metallics shine so place them carefully. Apply a bold metallic across the horizontal of the eye lid being careful not to go above the mobile lid. You don't want the metallic to be under the arch of the brow. Make sure the intensity of the application is even from all viewpoints so turn your head from side to side post application – if one area looks more metallic than another adjust the application to create an even sheen. Next, line the eye with a deep coloured pencil – black is a good choice here – focus on the outer rims rather than taking the liner all the way into the inner corner of the eye. Apply liner to both the top and bottom rims. Lastly, use a lighter tone of metallic shadow to create reflection in the inner corner of the eye, this will create the three dimensional effect giving texture to the overall finish. 3. Mascara is a must. Finally, layer black mascara to create the full effect. Use a generous amount but be careful to avoid clumping. Select a mascara with a hollow fibre brush for easiest application and whenever possible look for a plastic-free formula for the least amount of clumping.

DO YOU WANT mORE TIPS, SLIDESHOWS EXTENDED CONTENT FROm THE mAGAZINE AND CONTESTS? Visit citystyleandliving.com citystyleandliving.com | FALL 2011 | 25


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LETS MAKE A DEAL

Products CSL loves, and you should try too. BY nATALIE FOX

1.

1. BAR NONE

Men and women will adore this aromatic bar which gives a creamy foam. Molton Brown Moisture Rich Aloe and Karité Ultrabar, $22, www.moltonbrown.com

2. THOSE LIPS

For a gorgeous shade of red, suited for multiple skin tones try Iman Cosmetics Luxur y Moisturizing Lipstick, $15.99, www.imancosmetics.com.

EDTIOR’S PI CK

3. SMOOTH OPERATOR

Smooth lines and reduce the appearance of wrinkles with Kiehl’s Double Strength Deep Wrinkle Filler, $57, kiehls.ca

2.

4. LIP SERVICE

7.

Keep lips so and hydrated with Eos Smooth Sphere in Honeysuckle Honeydew made with natural and organic ingredients you want and none of the stuff you don’t want (think parabens and petrolatum), www.evolutionofsmooth.com

5. THOSE EYES

For the perfect cat eye liner try Clarins Instant Line. e sultry look was never easier, $28, www.clarins.ca

3.

6. SCIENCE FAIR

7. BLOOMING GOOD

4. 5. 6.

The CSL GREEn ticker 26 | FALL 2011 | citystyleandliving.com

ese sulfate-free shampoo and conditioner rejuvenate the scalp, add volume to your roots and leave hair hydrated and shiny. Plus the cherry infused scent is irresistible. Organix cherry blossom ginseng shampoo and conditioner, $7.99, beautypureandsimple.com

8. RIDE THE WAVES

Conair and John Frieda haircare professionals collaborated on an exciting range of styling tools, sold exclusively at Walmart. Get sexy waves in minutes (literally one CSL staffer with very long hair styled her locks within 10 minutes). Ionic conditioning and the ceramic technology also ensure hair is so, and shiny with no frizz. Plus the iron heats up in less than thirty seconds. JFC9 John Frieda Loose Curls 1 1/2 Curling iron, $49.99; www.conaircanada.ca

Try a soy-based natural bug repellent like Bite Blocker or Repel’s Lemon Eucalyptus Spray.

/Men – opt for an old

COURTESY: ORGANIX, EOS, JOHN FRIEDA, PERRICONE MD, CLARINS, KIEHL’S, IMAN, MOLTON BROWN

Want a single treatment for the ten most visible signs of aging? Want a solution for all skin types? Want a formula free of parabens, fragrance, sulfates, artificial colours and fillers? Perricone MD Cold Pla sma is a rich creamy answer that you’ll love using every day. $150, www.perriconemd.com


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TREASURE TROVE

9. PAINTERS PALETTE

is long-lasting earth tone eyeshadow palette is irritant and fragrance free. Just in time for Fall, the Borg hese Shadow Milano Trio takes its colour cues from the famed Italian city. $33, www.borghese.com

9.

10. NAILED DOWN

Create a manicure quickly with fast drying Sula Beauty Paint and Peel Duo in Dove. Plus it is easy to peel without remover. $9 (USD), www.sulabeauty.com

10.

8.

11. KEEP YOUR BOOTS ON

e number one anti-aging brand in Britain comes to Canada with this velvety serum, an extension of the original beauty serum that made headlines in 2009. Argan oil and hyaluronic acid hydrate and tone skin while alfalfa extract boosts collagen and elastin in the skin. Boots no.7 Protect and Perfect intense body Serum at Shoppers Drug Mart, $29.00; www.boots.com

12.

12. HERBS THAT HEAL

11.

Elementa l Herbs Herba l Hea ling Kit is an assortment of products (2 Lip Balms, All Good Goop and Herbal Cool) in an organic cotton bag. Perfect as part of a travel or medicine kit, it is made with healing plants. e All Good Goop alone is a saviour on long trips, great for cuts, scars, bruises, and diaper rash. $24, elementalherbs.com.

13. IT’S ANGELIC

COURTESY: ANTIPODES, L’OCCITANE, ELEMENTAL HERBS, BOOTS NO 7, SULA, BORGHESE

Known for its hydration properties, Organic Angelica (extracted from both the oil and water from the plant) is the star ingredient in this line from L'Occitane. e hydration cream leaves skim plump while protecting from free radicals. L'Occitane ang elica hydration cream, $46, ca.loccitane.com

14. HONEY HONEY

New Zealand’s renowned Manuka honey moisturizes skin in this sweet smelling mask. Antipodes Manuka Honey Mask, $39, www.antipodesnature.us

We love that the curling iron is easy to use.

CSL Find!

14.

EDTIOR’S PI CK

13.

BOOTIGHTS: TIGHTS MEET SOCKS

Have you ever layered socks over tig hts to pre vent freezing toes in the winter? Shelby Ma son has a solution – Bootights. A hybrid moisture-wicking mid-calf or ankle sock and tight, Bootights were born of Mason’s frustration at an a irport securit y line. Bootights are idea l for travel and our crisp fall days. From $30 USD; www.bootights.com

fashioned straight razor or metal safety razor instead of plastic.

/Give trees as birthday, wedding or party favours. /Try ramie an ancient Asian fibre. ›› citystyleandliving.com | FALL 2011 | 27


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HISTORY LESSON Modernize an evening dress by adding a tailored jacket. Betsey Johnson ribbon earA rings, $30; Expression peaA cock feather headband, $10; both The Bay Downtown, www.hbc.com. BCBG Max Azria Runway black dress, $1018; BCBG Max Azria grey suit jacket, $334, BCBG Max Azria Manadalya shoes, $234; all www.bcbg.com. 28 | FALL 2011 | citystyleandliving.com

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RANCHE DRESSING A mysterious vibe and revised luxury, mixed with a minimalistic 1970s silhouette is the look for Fall 2011. Mixes of patterns, colour and rich fabrics blend seamlessly with our location, e Ranche in Fish Creek Park.

PHOTOGRAPHY BY ADAM KUZIK citystyleandliving.com | FALL 2011 | 29


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CAPED CRUSADER Invest in fall’s signature piece a cape. RW&CO cape, $98, www.rwA co.com. Old Navy belt, www.oldnavy.ca. BCBG Max Azria blouse, $358; BCBGenA era1on purse, $119; Isotoner gloves; all The Bay DownA town, www.hbc.com. BCBG Max Azria sweater, $190; BCBG Max Azria Manadalya shoes, $234; BCBG Max Azria cuff, $58; all www.bcbg.com. Pure Alfred Sung pants, $19.95, www.zellers.com. Swarovski necklace, www.swarovski.com 30 | FALL 2011 | citystyleandliving.com

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BAR NONE Fresh remixes of signature standbys like a tweed jacket fall nothing short of fabulous. Armani Jeans jacket, $415; Expression long knot neckA lace, $20; Expression cu, $24; all The Bay Downtown, www.hbc.com. Banana ReA public pants; Banana RepubA lic blouse; both www.bananarepublic.ca. BCBG Max Azria Manadalya shoes, $234; BCBG Max Azria clutch, $154; both www.bcbg.com. citystyleandliving.com | FALL 2011 | 31


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LADY IN WAITING A blouse with an ar0ul bow tops an a2en1onAge3ng sequin skirt. Banana Republic clutch, $50, www.bananarepublic.ca. GAP blouse, $64.95, www.gapcanada.ca. BCBG Max Azria skirt, $358; BCBG Max Azria sweater, $94; BCBG Max Azria ring, $34; all www.bcbg.com. Sam EdelA man Larissa black pumps, $250; Calvin Klein hosiery, $15; both The Bay DownA town, www.hbc.com. 32 | FALL 2011 | citystyleandliving.com

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SHEER DELIGHT As she makes her way up the stairs her sheer skirt and tuxedo jacket captures the stately mood in the air. BCBG Max Azria jacket, $286, www.bcbg.com. Jessica Simpson skort, $44; Free People skirt, $93; Expression necklace, $24; BCBGeneraA 1on blouse, $86; Sam EdelA man Larissa black pumps, $250; all The Bay Downtown, www.hbc.com. Swarovski cuff, www.swarovski.com Model: Brooke, NUMA Numa Life Management Group, www.numamodels.com. Hair and Makeup: Krista Ho Lem, www.kristaholem.com. Styling: K&S Media. Shot on loca1on at the Bow Valley Ranche House, Calgary. SpeA cial thanks to the staff of the Ranche. citystyleandliving.com | SUMMER 2011 | 33


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| PASSPORT | CHECK IN | PRACTICAL TRAVEL | 24 HOURS IN...| PHOTOJOURNAL

CityStyleLiving &

TRAVEL

35 PASSPORT

Travel news from around the world

36-38 CHECk IN

CSL visits four unique hotels in Toronto and Edmonton

39-40 PRACTICAL TRAVEL Fantastic packing tips plus great new luggage

41-43 PHOTOJOURNAL

Photographer Jeremy Fokkens adventures captured in nepal

44-45 24 HOURS IN... Chiang Mai Thailand

46-55 EXPLORER’S gUIDE TO gRAND CAyMAN

Nepal’s Smile

From the brickyard to the valley of Humla, Jeremy Fokkens uses his camera to capture the spirit of the people of nepal. P. 41-43 34 | FALL 2011 | citystyleandliving.com

A young girl at a brickyard in nepal. P. 41-43


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PASSPORT

global Travel News

WHERE TO GO, WHAT TO SEE AnD WHAT TO DO AROUnD THE WORLD

BY AMBER ALEnT

ECO-FUEL SAVER

Want to save money on fuel? Who doesn't? CSL met up with Rick Stewart C.E.O and Chairman of Eco-Fuel Saver to find out how.

WHAT IS IT? Dennis Y. Leung invented Eco Fuel Saver to burn fuel more efficiently. The fuel additive is designed to extend fuel mileage. THE CLAIM “When you put Eco Fuel Saver into gasoline, or coal, or natural gas or any type of hydrocarbon, it burns nearly one hundred per cent clean. The side effect is fuel efficiency. This is the only product in its history that has passed an EPA fuel efficiency test,” says Rick Stewart, Chairman & CEO. HOW DOES IT WORK? “Eco fuel Saver is made of ethanol and Benzyl alcohol, and a combination of 15 other ingredients that go into that ethanol and Benzyl alcohol, and breaks them up into small molecules. It's like taking a wood log and cutting up into wood chips so it burns better. It's biodegradable in the fact that when you light this up, there's nothing left. Depending on your vehicle size, you pour half of a 60ml bottle into your gas or diesel tank before pumping your gas,” explains Stewart. THE GOAL? “Whether it's manmade or not, there's something happening. The planet is changing. I want to start a grass roots movement going and hopefully consumers will eventually buy the bigger size for less packaging. My ultimate goal is to eventually force the oil and gas companies to put Eco Fuel Saver in fuel.” THE CSL TEST We tested Eco Fuel Saver on a 2007 Pontiac Grand Prix on a road trip from Calgary to our province’s capital. We filled up in Calgary, and drove three hours north to Edmonton. While there, CSL drove to several destinations within Edmonton over the course of four days. RESULTS So what were the results? Nearly a quarter tank of gas left. Over the next three weeks, we continued to use the product, adding half a bottle with every re-fuel. Overall we obtained excellent gas mileage, resulting in fuel cost savings. Eco fuel saver is a beneficial product that consumers should be open to testing for themselves. ecofuelsaver.com

BODUM FYRKAT

Keeping with the Scandinavian love of all things assembled, the Bodum Frykat cone charcoal grill is easily set up in under a half an hour. CSL tested this charcoal grill with a variety of meats, vegetables and spuds. e conical shape ensures that heat is contained, perfectly grilling meat and vegetables and adding a delicate smoked flavour. We love the battery operated rotisserie attachment, evenly rotating our chicken for a crispy, juicy bird. is efficient barbecue is great for small patio's, camping, day trips and apartment balconies, making grilling all year round possible. $139(USD), www.bodum.com

In-Flight Entertainment: 4 Airlines Compared

CSL tracked down all of the in-flight goodies for your next trip.

TELEVISION AND MUSIC

INTERNET

WEST JET

Live seatback television (Bell TV). 24 channels and Pay per view available on flights more than 2.5 hrs.

Not available at this 1me.

AIR CANADA

Touch-screen TV at your seat. 300 hours of on-demand entertainment. XM Satellite Radio, movies, TV shows, sports, and games.

VIRGIN ATLANTIC COURTESY: ECO-FUEL SAVER, BODUM

AMERICAN AIRLINES

The CSL GREEn ticker

The Gogo service available on flights between Toronto/ Montreal/ LA

Onboard CD jukebox hosts over 100 audio albums. a wide selec1on of games and a range of over 50 movies and plenty of tv op1ons.

In-flight WiFi on all Virgin America flights.

American offers complimentary entertainment on all audio/visualequipped flights. For flights that offer audio programming, up to 16 channels of music from Sky Radio.

Wi-Fi on board all Boeing 767-200 aircra!, and select MD80 and 737 aircra!s. Gogo Inflight Internet provides full broadband web, VPN and e-mail access.

MISC.

Web and mobile check-in available on all domes1c and U.S. flights. May also be available on interna1onal des1na1ons. Star Alliance i-phone app. providing addi1onal helpful informa1on such as the flight status, and loca1ons of airport lounges worldwide. The Upper class cabins include Snooze pack, full flat bed and have a drink at the onboard bar. New personal entertainment media players in Business Class cabins on Boeing 767-300 aircra! including 15 hours of pre-loaded television.

A vo id thro win g plastic an d garbage i nto the o cean when at a beach, on a boat or in the water it harms sea life.

››

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CHECK-IN

These four hotels located in two great Canadian cities deliver modern comfor t, and savour y dining in a unique setting,

My Room At... HOTEL

Westin Bristol Place

BY KAILASH MAHARAJ SILVER AND GOLD

(Clockwise from left): The lobby at the hotel; Zachary’s dining room;

TORONTO

WHY HERE WHY NOW Just minutes from Pearson International, Westin Bristol Place is well suited for the overnighter or business traveller. AMENITIES Refrigerator Available. Coffee Maker with Starbucks Coffee, Mini Bar.

LE CAFE A hearty continental breakfast is served daily from 6:30 A.M. - 11:00 A.M., complete with omelets, bacon, french toast, fruits, cereal and oatmeal. Our waiter Rohan was attentive and friendly.

www.starwoodhotels.com/westin

Intercontinental yorkville GOLDEN TOUCHES

(Clockwise from right) The patio at SkyLounge. Our waitress Kristen beams with a smile. The Modern decor adds a decidedly Asian feel to the hotel.

WHY HERE WHY NOW The Asian inspired decor is bright and inviting, with touches of orange, rust and sage. Our spacious room, in a lively neighbourhood is suited for business travellers or for those in the city for a few days. AMENITIES 365 square feet , with 2 queen beds and four-piece marble bathrooms. SKYLOUNGE The largely Mediterranean menu is infused with spices in an atypical tapas style. Our dinner was absolutely sensational. Don’t forget dessert.

toronto.intercontinental.com 36 | FALL 2011 | citystyleandliving.com

COURTESY WESTIN, INTERCONTINENTAL; K&S MEDIA

TORONTO


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CHECK-IN

Matrix Hotel

RED ALERT

The hotel is centrally located, minutes away from a light rail transit station and several landmarks. The lobby of the hotel features a fireplace and water piece. Inside a guestroom.

EDMONTON

WHY HERE WHY NOW Located in downtown Edmonton, the boutique hotel is situated close to a number of landmarks including the Alberta legislature. It feels private with easy access to downtown businesses major freeways, bars and restaurants.

THE VIBE Stylish and modern, the hotel boasts sleek furnishings in earth tones. Ecoconscious, the hotel encourages water savings. This is an ideal business hotel.

THE SCENE During our visit we noticed business people preparing for meetings, and young couples on a quick getaway. With function space on the Mezzanine floor and boardrooms the hotel can accommodate events and meetings.

GUEST ROOMS Each of the 184 guest rooms includes complimentary high speed internet. This was a boon for catching up on email without the hassle of a separate business centre. We enjoyed watching television on the thirty-two inch flat panel televisions. MP3compatible CD clock radios are also available in the rooms. DINING Matrix offers a mix of dining experiences including MZ Lounge for tapas and cocktail, Wildflower which specializes in Canadian cuisine (see page for 23 details), and Starbucks Coffee with access to an outdoor patio area. We liked that we could choose a light meal one night and indulge in a three course menu on another. DETAILS Fresh apples near reception made for a healthy snack each day. On-site parking unlimited local phone calls and a fitness centre were other useful perks. www.matrixedmonton.com PLUS, OTHER GREAT DETAILS...

K&S MEDIA(2); COURTESY MATRIX

COMPLIMENTARY BREAKFAST AND WINE AND CHEESE TASTING Complimentary breakfast and evening wine and cheese tasting were a highlight. At breakfast, the Keurig coffee machine that brews your cup of coffee to order exudes a European feel. We couldn’t wait to concoct a new brew every morning. ECO CONSCIOUS REBATE We were pleasantly surprised to learn that Matrix offers a $5 rebate toward the refreshment centre for stays of two nights or more when guests do not take housekeeping. Translation? We were able to buy ourselves a small bottle of gin just because we decided to forgo housekeeping service during our stay. citystyleandliving.com | FALL 2011 | 37


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CHECK-IN BIRDS EYE VIEW

The hotel’s bar features high ceilings and rock face details. A First nations feather piece. A cappuccino at breakfast. A view inside Sawridge Inn’s Executive King Suite.

Sawridge Inn

EDMONTON

WHY HERE WHY NOW With a location on a highway with convenient access to downtown and other major tourist sites, the hotel boasts conference rooms, ballrooms and a unique onsite art gallery.

THE VIBE Relaxed and comfortable, the hotel features touches of First Nations art, high ceilings and a large bar area. Fireplaces, a water feature and large hoodoo also feature in the hotel’s natural décor.

THE SCENE The hotel is family oriented and we saw several multi-generational groups staying at Sawridge as a stopover before embarking on a road trip. Sawridge even hosted a wedding party during our stay.

GUEST ROOMS Complimentary local calls and wireless internet connection are included in all of the 136 rooms. Bathrooms in the suites are newly renovated. We appreciated the bottled water (available upon request) and the mini-refrigerator that was delivered to our room upon request. DINING Creations restaurant provides all-day dining options (see page 20). We enjoyed our buffet breakfast (à la carte is also available) which offered both cold and hot items (the muffins are especially good). One evening, we saw a bridal shower seated in the private dining room enjoying a multicourse dinner. DETAILS Free parking as well as a shuttle, and a fitness centre make the hotel an ideal destination for families. Sawridge also earned three green keys from The Hotel Association of Canada's ECOmmodation Rating Program. CSL www.sawridgeedmonton.com

MOTHER EARTH ESSENTIALS The hotel has an ongoing partnership with Mother Earth Essentials which provides in room amenities. We especially liked the Sweetgrass and Cedar and Balsam soap made with natural ingredients. not only is the symbolism beautiful but each comes packaged with a brief description of the significance of the plants to First nations people. FRIENDLY STAFF The friendly staff makes this a hotel to revisit. From Creations managers, to waiters, to the shuttle driver Kevin everyone we encountered was welcoming and accommodating. 38 | FALL 2011 | citystyleandliving.com

COURTESY SAWRIDGE; K&S MEDIA (2)

PLUS, OTHER GREAT DETAILS...


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ON THE ROAD

PRACTICAL TRAVEL

PACKInG STRATEGIES How do these travel veterans pack for their trips? CSL finds out.

Raymond Durocher President of Holiday group

HOME BASE: Montreal ANNUAL DAYS ON THE ROAD: Usually 50 days of business travel a year which is a combination of domestic and international travel

COURTESY: HARRY ROSEN, BOSE, HOLIDAY GROUP, SAMSONITE, APPLE, MAGELLAN’S , BADGER, SPACESAVERS, ROWENTA

Marcus L. H. Dearn

PHILOSOPHY As efficient as possible and usu1). CHECK OR CARRY On? ally business wear (1 Carry on for short business trips and check in for international travel. PREFERRED LUGGAGE Travelpro Platinum 7 – 20” Expandable Wide 2). This luggage is incrediBody with a suiter (2 ble because of the extra two inches in width. The suiter allows me to bring an extra suit and workout clothes and still allow me to carry-on. The Travelpro Platinum 7 collection look, feel and quality are unbelievable. The Platinum 7 collection has a beautiful Herringbone design accented with stylish black nickel. The design,

1

Harry Rosen shirt and tie, www.harryrosen.com

a Honeycomb framing system, allows for the light weight but does not compromise the durability. Because of my height, the I-Beam telescoping handle with 43” stop allows me to pull the luggage with comfort. TECHnIqUE For my business travel, luggage with a suiter helps to keep me moving in and out fast without too much work. MUST HAVE Reading ma3). PACKInG terial and good headphones (3 SECRET Luggage with organizational features to help me keep my electronic gear and work files organized. External pockets to keep all my last minute items.

Travelpro Platinum Widebody Expandable Upright with suiter, www.holiday.ca

2

PHILOSOPHY Less is more. Put all the items you wish to take with you on the bed - then put half back. now you’re ready to pack! CHECK OR CARRY On? As a passenger I always check my luggage. Why? Because this leaves my hands free and allows me to be less encumbered while travelling. PREFERRED LUGGAGE I like a hard-shelled, four-wheeled 1). TECHnIqUE I roll suitcase from Samsonite (1 many items of clothing for space saving and then I use lots of tissue paper for more formal

3

Bose Earphone, www.bose. com

clothing, to avoid wrinkling. MUST HAVE As a 2) for passenger, must-haves include: iPhone (2 3), ear plugs, music and games, eyeshade (3 snacks and a good book! PACKInG SECRET Have clothing that can be multipurpose: neutral tones, mix-and-match. A sport jacket keeps me ready for any occasion and a good shirt can be casual or dressed up as necessary.

Flight Director Air Transat

HOME BASE: Toronto. ANNUAL DAYS ON THE ROAD: Approximately 200

1

Samsonite Cosmolite, www.samsonite.ca

2

CSL Find!

Apple iPhone4, www.apple .com

3

Lights Out Sleep Mask, www.magellans.com

WHEn TRAVELLInG MAKE LIFE EASIER WITH THESE PRODUCTS

Sleep Balm

Relieve stress and induce sleep with this organic balm. Badger, 2 oz tin, $10; www.badgerbalm.com

3 Vacuum Seal Space Bags + Free Travel Space Bag - 4-Piece Set Save precious space and remove air trapped with clothing. Space Savers, $11.99; www.spacesavers.com

Pro Precision Steam Generator

We love this machine which functions like an iron and steamer in one. Rowenta, $299; www.rowenta.ca citystyleandliving.com | FALL 2011 | 39


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PRACTICAL TRAVEL

Carry On

Three pieces of luggage that will have you strolling through your travels.

best hard shell

best backpack style

best weightless

SwissGear Upright, Holiday Group, www.holiday.ca

Kiva 21" Expandable Rolling Upright, Magellan's Travel Supplies, $119.85 (USD), www.magellans.com

Atlantic Ultra Lite Plus Virtually Weightless, Holiday Group, www.holiday.ca


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Faces of Nepal

On a yearlong sojourn to South Asia, photojournalist Jeremy Fo kkens captures daily life in Nepal.


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SARSURSAH MOHAMED (previous page) This photograph is of an old man by the name of Sarsursah Mohamed who is 80 years old and still working in the brickyards of Surkhet, Nepal. He was ecstatic when I approached him and asked him if I could photograph him. He sat for me willingly and laughed along as I took his photograph. After I had finished taking his picture and with a glowing grin, he shook my hand with a force I never could have imagined would come from a man in his 80s. (clockwise from top left) LEFT BEHIND This photograph is of a Nepali man being washed and bathed by a local volunteer due to his disabilities and old age. This man, along with twenty others rely on local and in42 | FALL 2011 | citystyleandliving.com

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He was ecstatic when I approached him and asked him if I could photograph him. He sat for me willingly and laughed along as I took his photograph. Aer I had finished taking his picture, and with a glowing grin, he shook my hand with a force I never could have imagined would come om a man in his 80s.

ternational volunteers to help with daily routines such as washing, eating, and walking because their families have either abandoned them (they can't afford to support them anymore), or they are a burden/disgrace to their family due to their condition. You can see the comfort and joy in the man’s face from a small gesture like a weekly bath, knowing that the hand touching him will always be there. BRICK ALLEY This photo is of a small Nepali child amusing himself where he lives amongst the brickyards in Bahktapur, Nepal. His parents work ten to twelve hour days in the brickyard kilns. They load cargo trucks that come every day to supply Kathmandu’s demand for bricks due to it’s continuous economic growth and


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population. I chose this photo because it gives the viewer an idea of just how large this place is, and even for a small boy to be continuously surrounded by bricks on a daily basis. CATCH This photo was taken in the brickyards of Surkhet, Nepal where I was welcomed with laughter and warm smiling faces. However it was disappointing to see several girls under the age of 14 working in 40 degree heat, six days a week, 13 hours a day, having no choice but to work because their parents could not afford to send their daughters to school. I was fortunate enough to capture a small glint of laughter that came from a young Nepali girl passing a brick from the kiln pit onto the banks where bricks were then loaded onto the cargo trucks to be sold in the town’s center of Surkhet.

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BUSHANTI This photo is of a Nepali girl named "Bushanti." She lives in the remote North West district of Humla, Nepal in a town called Simikot where the closest road is a ten to twelve day walk away. Bushanti spends her days helping her family with daily chores because her parents cannot afford to spend the $30.00 it takes to send her to school. BEHIND THE SCENES This photo is of a Nepali girl waking up at 6 a.m. She and her family of five share one large straw mat to lay on, one large blanket to cover the entire family, and one mosquito net to keep the bugs away while the family sleeps together at night. They live in the slums along the Bagmati River in Kathmandu. The entire family was still fast asleep, except for the lit-

tle girl sitting up in bed so peacefully. She didn't hesitate for a moment to curiously stare as her photo was being taken somewhere so private and intimate. BERGAUN This photograph was taken in an extremely remote area of Nepal in the furthest northwest district called Humla. The village I was staying in was called Bergaun and this was the view from my tent as I woke up one morning to find the clouds breaking and the sun slowly starting to light the morning air. In Nepal you can always find hidden gems among the Himalayan regions, especially in Humla. CSL

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24 HOURS IN...

Chiang Mai, THAILAND From amazing food, massages and shopping this southeast Asian city has lots to keep you smiling. BY YUKI SAKAI PHOTOGRAPHY BY LARA qUARTERMAn AnD YUKI SAKAI

LAND OF SMILES 8 A.M. Sawatdee Khap! (good morning). Wake up smiling ear to ear…. Aer all you are in the country known as the, "Land of Smiles". Experience ai hospitality at Sri Pat a beautiful family-run guest house. (www.sri-patguesthouse.com) e glossy celadon tiled floors and solid wood furnishing continue from the lobby to your equally impressive room, complete with a private balcony overlooking the hustle and bustle of Sompet Market with a view of the Wat Chiang Man Temple. Grab a quick bite to eat in one of the coffee shops and try the mouth-watering banana pancakes. (www.sripatguesthouse.com/html/about.html)

TO MARKET TO MARKET 9 A.M. Just a block away is the Sompet Market, full of fresh produce, exotic fruits, colourful flower stalls, and northern ai treats. As you browse around the vendor stalls you will discover the various spices, produce and ingredients that go into creating the complex flavours of your favourite ai dishes.

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PRACTICAL TRAVEL (Moonmuang Road, Soi 6, Mueang Chiang Mai, Chiang Mai, 50200).

COOK UP A STORM 11 A.M. Aer taking in the

sights, smells and flavours at the market, it is time to call upon your inner Iron Chef. Accommodating people of varying culinary experience, the Baan ai (www.cookinthai.com) cooking classes teaches techniques with a hands on approach that allows you to recreate traditional ai culinary delights. During the brief orientation, you make the difficult decision of choosing one dish from each category (Soup, Salad, Stir Fry, Curry, and Dessert) to make up your unique five course ai meal to add to your repertoire of KD and toast.

SEE AND BE SEEN 3 P.M. Tired of all the the

chopping, slicing, and dicing? Well get excited to do some SWIPING! (...of your credit card that is) Hail a three wheeled auto rickshaw also known as a "Tuk Tuk", to arrive quickly and economically to the trendy and vibrant area of Chiang Mai. Nimanh Aemin Road is where all the Tuppies (ai Yuppies) go to shop in fashionable boutiques, sip lattes in trendy cafes, and gain inspiration on how to decorate their homes. It is definitely a place to see and be seen. For a stretch of six blocks, both sides of the street are lined with unique boutiques where the next generation of Lanna designers call home. As the "artsy epicenter" of Chiang Mai, these crasmen showcase their creations of textiles, pottery, and jewelry. Let your fingers do the talking and punch in your pin, I promise that there will not be a smidge of buyer’s remorse here (we’ll worry about the baggage allowance later). (Nimmanhaemin Road, Suthep, Mueang Chiang Mai, Chiang Mai, 50200)

done the talking but don’t forget your feet did all the walking. Aer going from store to store it is time to take care of those tired toes with a relaxing foot massage. Ticklish Toes? No problem, opt for a mani, pedi or a traditional ai massage and yes all of the above is an option as well. Regardless of how you decide to pamper yourself, stop in at any of the local shops for a treatment at the fraction of the price back home.

GOOD EATS 8 P.M. Stomach growling?

Head to one of Chiang Mai's most commendable restaurants situated in the middle of the Old City, Ginger & Kafe (thehousethailand.com). is upscale, cosmopolitan restaurant offers an East-meets-West fusion menu, a generous selection of wines and one-of-a-kind cocktails. Set in a lovingly restored mid-century wooden house, the dining room has large windows with gorgeous floor to ceiling drapes, silk cushions, and damask print walls. Attached to this restaurant is one of Chiang Mai's best-kept secrets combining contemporary styling with Asian accents. Ginger was established in 1997, and is what I call a lifestyle store, selling stylish clothes and accessories alongside armoires and arm chairs. A little reminiscent of the extinct Canadian version which we called Caban, with a pinch of Asian flare. (199 Moonmuang Rd. T. Sriphum, A. Muang Chiang Mai 50200, www.gingerb2b.com )

DANC E FLOOR 11 P.M. Wined, dined, pam-

pered and shopped, get ready to get your dancing shoes on. e Chiang Mai Riverside Bar (www.theriversidechiangmai.co m), has been the go to place for over 20 years. Set on the bank of the Ping river this bar offers a large outdoor patio, live bands and attracts a mixed crowd of both locals and tourists alike to dance the night away. CSL

SOOTHING MASSAGE 6 P.M. Your finger may have citystyleandliving.com | FALL 2011 | 45


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EXPLORER’S

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GUIDE TO

TWO SISTERS IN SEARCH OF BEACHES, PARKS, GREAT EATS, FUN TIMES AND LUxURIOUS

G R A N D SURROUNDINGS, VISIT GRAND CAYMAN IN THE HOPES THAT THEIR SENSE OF

C A Y M A N

ADVENTURE WILL BE QUENCHED. WHAT DO THEY FIND? READ ON TO FIND OUT. By Shivana Maharaj and Kailash Maharaj Portrait Photography By K&S Media

K&S MEDIA (9); BEACH SHOTS: CAYMAN DEPARTMENT OF TOURISM DON MCDOUGALL; DAVE TAYLOR

(Opposite Page, clockwise from top left) A rare blue iguana at the queen Elizabeth II Botanic Park. Charming cousins, and descendants of Pedro St. James owners, Carl William Eden Farrell and Stacy Eden Hurlston. Poolside at The Westin Casuarina Resort and Spa. The secluded Smith’s Cove. A friendly green sea turtle at The Cayman Island Turtle Farm. Stunning orchids at queen Elizabeth II Botanic Park. The entrance to Cracked Conch. The dozens of stingrays ready to greet visitors at Stingray City. Palms line the entrance to queen Elizabeth II Botanic Park. A luscious tuna ceviche at Agua. Kiernan and William (Mr. Willy) Ebanks of Whistling Duck Farm amidst their mango grove.


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NORTHWEST POINT, WEST BAY CONCH OUT

EAT Cracked Conch In the quiet West Bay area

the multi-storey Cracked Conch overlooks the sea. The landmark restaurant was founded in 1981 and adjoins Macabuca, a tiki bar. With outdoor and indoor dining options available, a cocktail bar and private dining options the restaurant is a popular spot for reunions and weddings. Matt Moore, the general manager,

originally from Nova Scotia, describes the menu as, “Caribbean fusion, focusing on the seafood, but we bring something else to the table that sets us apart.” Chef Gilbert Cavallaro, a native of France, has infused Caribbean touches into the menu which features conch ceviche, seared local snapper with scotch bonnet and tomato vinaigrette and braised short rib sandwich. Our bread basket arrives piping hot and full of delicious Johnny cakes (cornmeal bread) and focaccia drizzled with olive oil. The shrimp cocktail features watermelon and mango – the sort of seafood and tropical fruit pairings that both inspires and intrigues us. We also enjoy the cracked conch which gets a Mediterranean flair from fennel. The dessert of chocolate lava cake from the restaurant’s onsite pastry chef is fragrant with cardamom ice cream. Moore adds, “We have a lot of fun and a great location. Not a bad place to call the of-

Opposite: crispy calamari. This page: diners at the ocean front restaurant.

fice.”(North West Point Rd, West Bay, www.crackedconch.com.ky)

G O E AS T

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The Tourism Attraction Board (TAB) offers a Discover the East Adventure Card which includes admission to Pedro St. James, queen Elizabeth II Botanic Park and savings at many local eateries and activities (for a list of where to buy see website). In addition TAB manages five attractions on the island: The Pedro St. James historical site and great house; Cayman Craft Market; queen Elizabeth II Botanic Park; Pirates Week Festival; Hell. www.tab.ky

The Cayman Turtle Farm was started in 1968 by a group of scientists. "They were trying to see the green turtle become what they termed the buffalo's of the sea, through commercialization and to save the species" says Tim Adam, Managing Director of Cayman Turtle Farm. The turtle farm has since added additional attractions, including touch tanks, predator reef, aviary, nature trail, green iguana exhibit and much more. "Today we are myriad things. We are still a commercial farm, the only active turtle farm that is also a successful captive breeding facility and also a site for historical, cultural and educational purposes," adds Adam. We tour the exhibits with Dr. Walter Mustin, manager and chief researcher officer, and at times it feels as though we're with a rock star of scientific research. Mustin presents a

wealth of information in the most exciting way. "See that one with the yellow spot on her back? That's Sparky, she's 550 lbs," says Mustin, affectionately referring to one massive turtle. Mustin knows how to deliver a punch line, or as the scientific community calls it the conclusion of an experiment. Three of Cayman's national symbols reside at the farm for visitors to see: the Caymanian parrot, the banana orchid and the national tree, the silver thatch. As the island's most popular land based tourist attraction, the most exciting adventures for many guests is the chance to swim amongst dozens of green sea turtles, ranging in age from four months to one and a half years old. “The green sea turtles are so graceful, like angels in the water," adds Adam. (www.turtle.ky) Dr. Walter Mustin, holds a green sea turtle.

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K&S MEDIA

MEET THE LOCALS


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NORTH SOUND

“e North Sound is the future of the Cayman Islands. I think the closest I've been to heaven was walking to the end of that pier with the wind in my face.” - HEnRY PIARROT, GEnERAL MAnAGER

GRAND CAYMANIAN

K&S MEDIA (2); GRAND CAYMANIAN

BACKGROUND Formerly a time share property, The Grand Caymanian made the transition to hotel in January 2011 (the property is still servicing and accommodating timeshare guests but has stopped selling timeshares). LOCATION Situated in the North Sound, minutes from Camana Bay and Seven Mile Beach, the beachfront property also overlooks a golf course. The secluded windswept property is close to major attractions, shopping and restaurants. As the only fully Caymanian-owned hotel on the island, the property has a true local character. THE VIBE At the helm of the Grand Caymanian is General manager Henry Piarrot, part of Tennessee-based M Gibson Hotels Group, who manage the property. A native of the American south, Piarrot is a firm believer in authentic travel. "The mission [at the Grand Caymanian] is to make you feel like you've been to the Cayman Islands. It's important that we have a good mix of both tourists and locals interacting and meeting each other. That shrinks the world down pretty quickly." Weekend barbecues, and other events involving the local community will

be a big part of the new Grand Caymanian. When we visited, we noticed that the property attracts an international crowd looking for calm tranquility. We spotted locals celebrating a birthday party at the restaurant. Though Piarrot has had a career in the industry spanning thirty six years, he says, "I think the closest I've been to heaven was walking to the end of that pier with the wind in my face." SERVICE Co-owner of the property, Reginald ‘Choppy’ Delapenha is committed to infusing new and exciting thrills to this part of the island. "Mr. Choppy has gone to Nicaragua and bought a water taxi, a yellow twenty-seater. It will be at the end of our dock and we will be able to take people across the sound to Rum point, West bay and then through the canals to Camana Bay so they can see movies," Piarrot dishes. ROOMS Superbly spacious with sleek, modern facilities, the hotel feels like you are living on a secluded island. This is a great place for families. The quiet solitude here is unique to this area of the island. "The North Sound is the future of the Cayman islands," adds Piarrot. ACTIVITIES A dive shop, shuttle service, onsite

Clockwise from left: Henry Piarrot, General Managers amidst the Grand Caymanian’s grounds. A view of the property from the sea. A tuna salad from the Blue Iguana restaurant.

convenience store and wi-fi throughout make this an easy choice over the crowds at Seven Mile Beach. Other additions scheduled for 2012 include a spa, fitness centre, barbecue pit, outdoor washrooms and infinity pool swim up bar. DINING For breakfast at Blue iguana Grill, we try the ackee and saltfish, a Caribbean specialty. The sweetness of the plantains and peppers contrasts with the mild saltiness of the saltfish. After a long swim in the sea, the restaurant is ideal to quench your appetite - burgers, wraps, wings, conch fritters and sandwiches are all available. Our favourite is the ahi tuna caeser salad, a twist on the original with perfectly cooked rare tuna, fanned out on the plate. For dessert, the cinnamon chocolate mousse cake is decadent, reminiscent of Mexican chocolate. A swim up infinity pool bar is scheduled to be open. A dart program and karaoke is scheduled to be part of the new Blue Iguana Grill. UNIQUE DETAIL Ask at the front desk for a coconut tasting, the small nuts with fresh sweet water are worth it. (www.grandcaymanian.ky)

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WEST BAY & CAMANA BAY

SPICE UP YOUR LIFE

vasan with two chefs from Southern Spice.

Treat’s blueberry cheesecake.

Crostini of burrata and honey.

GENUINE ARTICLE James Beard award winner Michael Schwartz brings his homemade, laid back approach to food at Michael’s Genuine Grand Cayman. The restaurant uses local ingredients and continues a close relationships to local farmers. My sister and I decide to order several small dishes from the eclectic menu, including wood roasted local double egg yolk, local eggplant with raisins and almonds and kimchi. A real standout is the local tuna tartare, lusciously creamy with subtle hints of citrus, topped with a delicate quail’s egg. Dessert is designed by head pastry chef Hedy Goldsmith and executed by pastry chef Adriana Duran Flores. The goat’s cheesecake is bright, and the infusion of a passion fruit compote and lime cleanses the palate while the trio of ice cream (smoked vanilla bean and chocolate chip, buttered popcorn, and mineola) shows the signature balance of savoury and sweet elements. (47 Forum Lane, Suite 4103, Canella Court, Camana Bay, www.michaelsgenuine.com)

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EAT Southern Spice Rajeshkannan Srinivasan, Abdul Hameed, Raj Kasthuri and Raj Kumar all former chefs bonded while working on cruise ships. The foursome have lived and worked on the island since the 1990’s and partnered to open Treats and Southern Spice. For a reasonably priced lunch, try the modern Indian restaurant’s buffet (a la carte is also available). The buffet features salads, meat, rice and dhal. If you are craving dosas, this is the place to get them. Arriving with several bowls filled with condiments, the light, crisp rice crepe is a South Indian favourite. Opened more than one year ago, Southern Spice is located in a business mall but don’t let that deter you. Inside, the décor features rich cyan and red walls, brass statues and drapery. Inside Southern Spice Open for lunch and dinner with a bar and wine list. The staff is incredibly friendly and Raj Kumar ensures guests are treated like family. (Bay Town Plaza, www.southernspicecayman.com) EAT Treats Restaurant A small café in the frequented Seven Mile Beach, Treats offers muffins, pancakes, shakes, coffee, pastries, and cakes and savoury dished including pastas, sandwiches and Caribbean fare. The day we visit, a woman from Ohio with friend in tow comes into the store pulls up a bar stool orders a chocolate shake and starts asking the chef, Raj Kasthuri, for his key lime pie recipe. “I come here every year and order an entire key lime pie. It’s the best I’ve ever had,” she explains to him hoping he will divulge the recipe. With that endorsement we quickly order a slice which is creamy with a subtle tanginess, silky texture and a shortbread cookie crust. This casual spot is great for breakfast, lunch or a quick snack (West Shore Centre). Far right, Rajeshkannan Srini-

SMITH S COV E : A little off the beaten path (and a local gem), this protected cove is ideal for wading in the calm turquoise water. Today, dozens of small children jump from the banks into the ocean, while others search the rock formation for small sea life and sea glass. e sheltered cove is also great for snorkelers, and the spot has plenty of picnic tables and shade.

Now in its 60th year of operation, Captain Marvin’s Watersports offers several options for exploring the ocean. We decide to take a half-day snorkel excursion, including a chance to swim with the rays at Stingray City. On board, we meet our friendly crew, including Froggy Gonzalez, the photographer for the trip who captures families and couples kissing the rays (a for- purchase dvd is available at the end of the trip). Like a mood ring, the ocean changes colour from turquoise to brilliant indigo, then sky blue. It takes about 20 minutes for us to reach the clear, shallow water at Stingray city. The sand bar is warm, and the thrill of dozens of sting rays brushing up against our legs and frolicking in our midst is unbelievable. Stroking the top of the ray, the texture of the skin is like a wet Portobello mushroom, while the underside is smooth and slippery. After a few minutes of getting used to the rays, we hear fellow passengers using words like "baby" and "cute" to refer to the creatures. Later at the coral gardens, we see colourful displays of fan, brain and Elkhorn coral. The crew does an amazing job calming a young passenger who is afraid of the ocean, getting into the water to comfort the passenger, and acting as a human flotation device. The finale of the excursion is a trip to the barrier reef. The three hour trip is leisurely, and we never feel rushed, but are left to enjoy at our own pace. Here's to 60 more years! (www.captainmarvins.com) 50 | FALL 2011 | citystyleandliving.com

A smiling sting ray.

K&S MEDIA (4); FROGGY GONZALEZ

GET IN THE WATER


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NORTH SIDE QUEEN ELIZABETH II B OTANIC PARK

A bright orchid in one of the Botanic Park’s gardens.

With winding paths and clearly demarcated areas devoted to woodlands, orchids, and palms among others, the 65-acre Botanic Park is a beautiful oasis that defies the arid, rocky coral island. Begun in 1990, the park is home to several trees found only in the Cayman Islands including the silver thatch palm, used to make rope and thatch and the black mastic prized by loggers. In the Heritage Garden, an example of a traditional house amidst medicinal plants and fruit trees with a conch shell path is a testament to the importance of flora to island life. We especially enjoyed the majestic palm garden bordered by a lake and wetland area. There is also a café and several breezy pavilions and benches. We were keen to spy one of the 40 rare and endangered blue iguanas that roam the grounds. We hiked a few trails looking for the elusive creatures only to eventually spot them in the parking lot (they like to doze under car wheels, so signs warn drivers to check before backing out). There is also an Igauana Safari tour for this not-to-miss site.(www.botanic-park.ky)

“MR . WILLY ’S” WHISTLING DUCK FARM Though a small island, leave it to my sister and I to end up lost on Grand Cayman. Circling the roundabout once again, we notice a fruit truck, laden with bright orange mangoes and other

Mr. Willy at his farm.

fruit. There we meet Tony Wright and Charmaine, who proudly display the beautiful bounty of fruit, from "Mr. Willy", the owner of Whistling Duck Farm. Wright talks with us for a while about helping to plant hundreds of fruit trees with Mr. Willy since the 1980s and encourages us to take a farm tour. "We’re the biggest farm on the island. We have all kinds of things up there. If you have a few minutes you have to make a stop." Intrigued, we decide to visit. Driving up, Kiernan, a young boy around thirteen smiles at us, before running among the

trees to find his grandfather, Mr. William "Willy" Ebanks. As we wait, Wright, who has come back up to the farm, picks guinep, plums, custard apples, sweet sop and starfruit for us to try. The hundreds of fruit trees on the present property (Ebanks owns several plots of land) are astounding, stretching for 17 acres. "All this used to be cliff you know. Mr. Ebanks and I broke and crushed all of this up," Wright tells us. We hear a truck pull up and out jumps a small gentleman, with a thick Caymanian accent and soft voice. Before leaving Wright warns, "you're in good hands, but Mr. Ebanks could stand here all day and talk to you about mangoes." It's a friendly jibe, but Wright maintains the utmost respect for Ebanks. Walking among the trees, Mr. Willy’s passion and pride are evident. He tells us that the farm was picking mangoes up until a week ago. "We had a very unusual season because we peaked up from May. Usually you can't get enough mangoes in May to eat, but two weeks ago we were picking 1500 pounds a day," he notes. The farm grows dozens of mango varieties and Ebanks talks about intricacies not only of each tree but each of the mango varieties, as if they were personified children, each with quirks and affectations of their own. He comes alive when talking about his trees, and enthusiMr. Willy’s astically picks a huge granddaughter.

bag of themost ripe and juicy fruit for me and my sister to enjoy over the coming days. The farm, which also offers tours, specializes not only in mangoes, but will plant almost any fruit. "What you’ll hear from anyone from the Caribbean is that we have a wide variety of mangoes because we have a wide variety of people. Everyone brings his little thing. With all the seamen travelling all over the world, they bring back a potato, or pumpkin seed and that is how so many things appeared here," states Ebanks. Mr. Willy warmly invites us back to his home, where we meet his wife Zelma Lee and A laden mango tree g r a n d d a u g h t e r. on the farm. Simultaneously talking, peeling and slicing an unripened Nelson for a salt, pepper and vinegar snack for the road, he is the picture of a man rooted in the land. To think, we would have missed all of this were it not for a little wrong turn that we were so fortunate to make. (Whistling Duck produce available at selectFoster’s markets, and Saturday morning at Market at the Grounds, at Willie’s Juice Stand next to Grand Harbour daily and at a stand near the airport roundabout. Try as many varieties as possible. These are some of the most flavourful, sweet and bright orange mangoes we've enjoyed).

K&S MEDIA

/ RENT A CAR : We found it convenient to rent a car while exploring the island. Our choice was Avis, a short walk from the airport. citystyleandliving.com | FALL 2011 | 51


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GEORGE TOWN & BODDEN TRAVEL BACK IN TIME

Historic Pedro St. James.

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fered several disasters, it was the tremendous fire of 1877 that destroyed all of the original woodwork. "The stonework is the same from 1786. All the woodwork today is new, but everything has been put back in precise detail," Farrell assures us. Outside we are looking at what looks like a wooden lemonade stand when we hear an enthusiastic voice. "That is made from lignum vitae, it's so strong. I think it's the only wood that sinks to the ocean floor. This is an outdoor kitchen," offers the man. Carl tells us that that is his cousin, Stacy Eden Hurlston, and that he is a wealth of history. We continue upstairs to the verandah, the rich redbrown of the mahogany sparkles in the mid day sun and a cool breeze hits our faces. "Look at the two foot thick walls, like a boat upside down. Look how beautiful the floors are," motions Farrell before pointing out that the stone walls contain Caymanite, a marbleized stone that is made into jewelry. He takes us to a room with an antique white rocking horse, originally from England, recently appraised for three times its original price. Farrell looks at his watch excitedly, and mentions that we are just in time for the next showing of the 3D movie. The movie begins and we are fully immersed into the 18th century. The house is recreated as the theatre itself. At times, we hear mosquitoes buzzing in our ears, we experience

Seventh generation Eden family member, Carl William Eden Farrell.

the crackle of thunder while rain buckets overflow with water beside us, sprinkling us. We witness the first assemblies of government and the great fire that once engulfed Pedro St. James. The twenty minute show is an extravaganza that cleverly weaves the history of the house with that of the Cayman Islands. It's an honour to have the descendants of this historic house lead us on the tour. The wealth of information and fervor in which it is presented brings history to life. (Pedro St. James Historic Site, Savannah. Open 8:30-5:00 daily; www.pedrostjames.ky)

RUM P OINT: e definition of laid-back Caribbean appeal, Rum Point is an oasis from the activity of Seven Mile Beach. Aer a short drive to the North Coast, it’s a great spot to buy local delicacies or to sip a cocktail with views of Cuba.

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Pedro St. James is a landmark on Grand Cayman, a house which once belonged to the Eden family and the is considered the birthplace of Caymanian democracy and government and the epicenter for the freedom of slaves on the island. My sister and I enter the visitor centre greeted by a tall lithe gentleman, offering to take us on a tour of the old house. Speaking with passion and reverence about Pedro St. James he finally introduces himself, "I’m Carl William Eden Farrell; seventh generation Eden,” he says proudly. We see dozens of relics contained within the walls of the house: double Dutch doors, silver cutlery with ivory handles and a coconut grater. Though the house has suf-

The submarine ready to submerge.

Bud Johnson, General Manager of Atlantis Submarines Cayman has an infectious laugh that enlivens our conversation about the public-passenger submarine operation that began here in 1985. Atlantis Submarines, the British Columbia based parent company operates submarines in several other locations across the Caribbean, Hawaii and Guam. “It’s unique and it’s safe. One of the challenges is that it is not staged it is a natural environment. One way or 52 | FALL 2011 | citystyleandliving.com

the other you will have fun,” says Johnson. We depart from Georgetown on a boat to the 65 foot long 48 passenger white submarine at sea. Though we both snorkel, neither one of us can dive, so this night excursion holds special appeal. Negotiating the stairway hatch is comfortable if slow, and eventually we descend to view Cayman’s national marine park. During our 50 minute tour the submarine goes to a depth of 100 feet and we see barrel sponges and brain coral. Flooded with light the colours of the coral are more vivid than at daytime. There are many silver tarpon, predatory fish that glisten silver in the underwater lights. From almost every corner, lionfish, an invasive species of fish from Asia, that have decimated native reef fish populations, appear. Next to us a couple from the U.S. is thoroughly captivated by the experience, gasping audibly through the

entire dive. “There is a lot to do in the daytime. When it comes to night time what are the activities? For a family we are one of the few activities. It’s a competitive advantage for us. All the restaurants are within walking distance. Make an evening of it including the submarine and dinner,” advocates Johnson. (www.caymanisl a n d s s u b marines.com; check for availability with live invenBud Johnson tory on website)

K&S MEDIA (3); ATLANTIS SUBMARINES

THE WHITE SUBMARINE


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7 MILE BEACH WESTIN CASUARINA RESORT & SPA

OVERVIEW Why Here? Why Now? New management has taken over the resort which will be undergoing a sprucing up throughout the summer season, just in time for high season in the fall. Close to shops and restaurants and fifteen minutes from Georgetown, Grand Cayman’s capital, the hotel is consistently recognized as one of the best on the island. The grand lobby facing the sea is the focal point of the five storey hotel. THE VIBE Guests When we visited there were families and couples on vacation. One day we see a young couple dressed in white coming from their wedding on the beach. The Westin Casuarina Resort & Spa has a relaxed feel that is consistent with its beachfront location. Local businesspeople often conduct morning meetings at Ferdinand’s. During breakfast one day we even caught a glimpse of Grand Cayman’s Premier McKeeva Bush. LOCATION Occupying what is arguably the best location on famed Seven mile beach, The Westin Casuarina Resort & Spa is minutes from

The hotel surrounded by palms.

tropical Caribbean atmosphere. SERV ICE An international staff, common on Grand Cayman, gives the resort a dynamic energy. Hadi Azhari at the front desk, originally from Indonesia, has a friendly banter and welcomes us each day when we leave or enter the hotel. DINING A total of three restaurants and three bars ranging from casual to upscale cater to every craving. For contemporary meals try Casa Havana, or Ferdinand’s. Tortugas serves light fare, for coffee and quick snacks visit Café Soleil. The lobby bar, beach bar, and Casa Havana lounge all offer casual fare.

ROO MS The 343-room hotel sits right on the beach. Our fifth floor room featured a modern flat screen television and a spacious bathroom but the highlight was the french doors leading to a balcony with a view of the sea. ACTIV ITIES We check out the swimwear boutique, with a variety of styles any of which would be perfect to wear at the swim up bar and outdoor pool. The property also has a computer cafe, bar, fitness centre, conference facilities and ballrooms. A nice touch was refreshments of cold juice provided in the lobby daily. Self Parking Facilities are also available. Red Sail Sports is on site for beach activities and excursions. (www.westingrandcayman.com)

A smiling server at Casa Havana.

K&S MEDIA (3); WESTIN CASUARINA

the most frequented restaurants, activities and attractions. A large part of the horseshoe shaped hotel faces the ocean, resulting in breathtaking views from most rooms. Neatly landscaped grounds, with plenty of lush palm trees ensure a

The view from a room balcony.

A suite inside the hotel.

/ BREAKFAST AT FERDINAND’S Bustling with guests ready for the breakfast buffet (a la carte also available). e staff here

is efficient and friendly. Local specialties are oen featured on the menu - honey dipped fried plantain, polenta, and salt fish. ese Caribbean touches supplement staples like scrambled eggs, bacon, oatmeal, cheese, fruit, cereals and bread. We enjoyed ordering from the omelet station, manned by a veteran of the hotel.

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7 MILE BEACH TURN UP THE HEAT IN THE K ITCHEN

The lobby at Hibiscus spa. 54 | FALL 2011 | citystyleandliving.com

A play on oysters Rockefeller

A L L A B L O OM

When Hibiscus Spa was opened in 1995 it was located inside the hotel. Since 2001, the spa has been located in a standalone edifice, adjacent to the Westin Casuarina Resort and Spa. The 7000 square foot spa never feels overwhelming, and the EuroAsian design is calming. Our favourite feature is the water wall – the sound and sight of flowing water provides a soothing gateway to the treatment rooms. I opt for the Sun Lover’s facial while my sister gets the 50 minute deep tissue massage. The gentle Pevonia botanic products used on my face are infused with the refreshing scents of pineapple and papaya. My sister’s massage makes her feel renewed and de-stressed. Personalization is of the utmost importance to Spa director Pat English. Rather than standardized procedures, English trains her staff to use a more intuitive approach with clients, focusing on areas that need special attention. "My belief is that there has to be a connection between the therapist and the client and because of that individualized treatment, we can meet your needs. From beginning to end, the staff make us feel truly welcomed and renewed. English continues, "I'll see business people come into the spa, and I say, 'I'm so glad you decided to take some me time'".

K&S MEDIA (2); WESTIN CASUARINA

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that celebrate European and South American producers. Lafond and Madhavan’s complimentary styles have been influenced by the Caribbean flavours of their environment. “In a professional setting I like to cook French Caribbean. When you travel it’s something you see a lot - cooking techniques and cooking ingredients are very similar around the world. Jamaicans have their Jamaican patties, Scots have scot pies, we have tourtière in Canada – all very similar,” says Lafond. He has the ability to appreciate similarities, embrace the local and adopt it as part of a culinary repertoire. “It reminds me of the Mediterranean all the vegetables that grow here and the mangoes as well.”

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form constantly were “almost like Hell’s Kitchen.” Calling it “real hardship,” the experience remains one of Lafond’s favourite memories in the kitchen. Madhavan, who spent years working in cruise ship kitchens, describes a mad scramble to assemble food for 1700 diners one evening when the ship was caught in a windstorm and food lost as, “unforgettable.” An easy respect is evident between the chefs who are responsible for the kitchen that serves Casa Havana and Ferdinand’s, the Westin’s two main restaurants. Boasting one of Grand Cayman’s largest wine cellars (3000 bottles), Casa Havana serves Cuban cuisine infused with Asian touches. While Ferdinand’s offers casual fare. Originally from Hull, Quebec, Lafond returned to the Westin Casuarina in April 2011 Yves Lafond, left, and Thinesh Madhavan of the Westin. following a year spent at the Ritz Carlton. Lafond, in his If you can’t take the heat get out of the kitchen. Nowhere is the adage more apt than in a restau- typical soft spoken manner, has rant kitchen where heat, pressure and time brought about improvements in the drive chefs to perform not give up. The Westin kitchen while maintaining the core Casuarina Resort and Spa’s executive chef cuisine that his predecessors deYves Lafond, and sous chef Thinesh Madha- veloped. This includes the Sunday van both thrive in high pressure environments. brunch which is popular with loLafond recalls the year he spent in Scotland at cals and visitors, a pirate’s buffet a hotel kitchen. The 17-hour days where ex- on Friday nights (when occupancy acting chefs expected the young cook to per- allows) and monthly wine dinners


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7 MILE BEACH WORTH GETTING WET FOR Walter Fajette together with business partner Cristiano Vicentini have spent twenty years combined on Grand Cayman, opening Agua Restaurant & Lounge in 2009. The pair has always worked in the restaurant industry, and Fajette saw a void in the restaurant scene on Grand Cayman. "There are many Italian restaurants on the island, and many of the menu items were the same. We wanted to do something different." The owners employed chefs with varied backgrounds, including Austrian, Malaysian, and Filipino to craft dishes from their native Italy with a twist. What the two have managed to do at Agua is inject typical Italian warmth and hospitality into a sophisticated dining experience. “One of the two of us is always here. People know they can talk directly to us,” says Fajette, who is a premier host. The menu at Agua focuses on seafood but meat dishes, A dessert trio.

vegan, vegetarian and gluten free options also exist. Wine plays an integral role at the restaurant. With two second level sommeliers on staff including Vicentini, pairings are handled seamlessly. Global influences culled from Fajette’s travels permeate our meal which begins with a trio of ceviche: local snapper in a coconut sauce, tuna tartare, and the Peruvian style carpaccio of wahoo with amarillo pepper. Paired with a glass of sparkling wine from the south of France, the truffle oil on the tartare combines lusciously with the creamy avocado, while the Thai style ceviche is clever and bold. Fajette pairs our classic pasta course with a Spanish Verdejo. The combination of lobster, and shitake mushrooms in ultra thin ravioli lightly tossed in a lobster sauce with chives and mascarpone has a satisfying earthiness and is surprisingly light. Next, we enjoy the arugula salad which is a take on a Waldorf salad with the contrasting textures of blue cheese, blueberries, walnuts, apples and a sugar cane dressing. Though many dishes on the menu are classic Italian, most straddle several continents like the Asian fusion wasabi tuna with tempura green beans, served with a potato croquette. The tuna is cooked to a flawless rosy rare sear, the heat of the wasabi adding just the right



Walter Fajette

amount of heat to bring the dish together. We end as we began with a trio of dessert: a profiterole with rich dark chocolate, light refreshing mango mousse, and stracciatella ice cream, strewn with flecks of chocolate. Fajette brings a late harvest Chilean wine, with just enough sweetness to finish our meal. The staff take a cue from Fajette’s warmth. Though the restaurant is packed, throughout our meal the staff has worked together to ensure incredible service. We notice a couple sitting lingering over their dessert, commending Fajette on the meal they have just enjoyed. "When we opened in 2009, people thought we were crazy, but we're happy to keep doing what we're doing. The goal is to create great food, and for people to leave happy," says Fajette. (www.agua.ky)

/ HELL : This could well be the hiding place for the devil. Short, black limestone formations mark the spot located in Grand Cayman’s West Bay. e local post office offers postcards ‘sent from hell’ and not to worry, the gi shop features plenty of souvenirs, while prominent quotations from the Bible ward off any bad omens.

EDIBLE ART After taste, aesthetics are paramount at Thai Orchid, the Thai and sushi restaurant that opened in 1997. Fuchsia bougainvilleas garland the entrance while inside servers sport traditional dress. Owner and manager Suladda May’s paintings adorn the walls and ceilings and the food is presented with studied excellence. Our meal alternates between Thai and ‘sushi’ dishes, starting with a beautiful display of California rolls, coated in bright and crunchy

K&S MEDIA

red roe. A showpiece of carrot butterflies flutter beside the sushi, on another dish daikon birds and puffed rice fan coral perch near tempura shrimp. As we look around, the restaurant is busy with a mix of locals and tourists. The popular restaurant also offers a Sunday brunch and takeout menu. Our meal continues with shumai dumplings filled with vegetables and a steaming and comforting Tom Yum Gai soup. It’s bounty of flavours include five shrimp in a light lemongrass – basil broth. The herbs harvested from the small garden outside the restaurant. Our jaws drop when a whole fried snapper is brought to our table, stuffed with tender snapper pieces and sweet peppers. This is high art in food form. It makes a delicious compliment to the addictive pad thai, scattered with pieces of vegetables and tofu. We finish with a light and fluffy Thai dessert, pandan cake. Comparable to a coconut chiffon cake, this ver sion is soaked with coconut milk. Chef Terry

This page: tempura shrimp amidst puffed rice coral and a daikon bird; (bottom left) bright green and red sushi is a sight for the eyes.

and his culinary team use care, precision and creativity to make the food here feel like edible art. (Queen's Court Plaza, Call for reservations: 345 949-7955; thaiorchid.ky@hotmail.com; www.thaiorchid.ky) citystyleandliving.com | FALL 2011 | 55


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September 24, 2011 | BMO Centre | 11 am

Join Breast Cancer Supportive Care Foundation in celebrating an afternoon of inspirational fashionistas The event includes: Fashions from Ducks Fashions and Ed Williams Men’s Wear featuring models who have benefited directly from BCSCF A decadent luncheon A live and silent auction Fabulous prizes All funds raised benefit BCSCF programs that have helped over 2,000 women and their families. For more information, please visit www.bcscf.ca

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Profile for City Style and Living

City Style and Living Fall 2011 Digital  

food, fashion, travel, Edmonton Eats, Grand Cayman

City Style and Living Fall 2011 Digital  

food, fashion, travel, Edmonton Eats, Grand Cayman

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