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CITY

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STYLE and LIVING

FOOD FASHION TRAVEL

QUEBEC’S HOTTEST REGION Saguenay-LacSaint-Jen

CHOCOLATE WARS

Deborah Cadbury on the world’s favourite treat

at long last

SPRING ! SPRING 2011

$5.50 CAN www.citystyleandliving.com


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INSPIRE! ENLIGHTEN! ENGAGE! THE AGC IS A SMART AND STRIKING VENUE FOR UPSCALE CORPORATE EVENTS, PROFESSIONAL MEETINGS AND CHIC WEDDING CELEBRATIONS, SHOWCASING CUTTING EDGE ART AGAINST A BACKDROP OF DRAMATIC HIGH CEILINGS AND ELEGANT SANDSTONE. WITH FOUR LEVELS OF UNIQUE GALLERY SPACE, INCLUDING A FULLY EQUIPPED BOARDROOM, THE AGC PROVIDES OVER 6,000 SQUARE FEET OF FLEXIBLE SPACE IDEAL FOR GATHERINGS OF 5 TO 500 PEOPLE IN THE HEART OF CALGARY’S VIBRANT CULTURAL DISTRICT. TO MAKE YOUR NEXT COCKTAIL PARTY, CLIENT APPRECIATION EVENT, BUSINESS MEETING OR WEDDING CELEBRATION A MEMORABLE ONE, PLEASE CONTACT: MANAGER, GALLERY RENTALS P: 403.770.1357 E: GALLERYRENTALS@ARTGALLERYCALGARY.ORG

1 1 7 - 8 A V E N U E S . W . C A L G A R Y, A L B E R TA , C A N A D A T 2 P 1 B 4 MAIN:403.770.1350 FA X : 4 0 3 . 2 6 4 . 8 0 7 7 W W W . A R T G A L L E R Y C A L G A R Y. O R G


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CITY STYLE & LIVING

COLOUR THEORY

Spring 2011 CONTENTS 13 WRAP IT UP

VOLUME 4, I S S U E 2 Books for Spring

FOOD

THE STATEMENT FOR SPRING P. 33-39

15 NEED IT WANT IT

Great new food products

16 CULINARY CONVERSATION 17 TO MARKET

e grocery calendar

How to use rosemary

19 IMBIBE

New World wines from Sokol Blosser plus Appleton’s 30 year old rum

20-22 KITCHEN

Light eating, made easy

23 RESTAURANT INSPIRATION

e sommelier and the owner: two takes on Vin Room

FASHION

25 PRÊT À PORTER

26 HELEN OF TROY Global Fashion news

Dan ompson shows you how to create a Spring look with pastel colours

28-29 1 LOOK 3 WAYS One swimsuit, 3 different looks 30-31 INSPIRED BY Brigitte Bardot

32 COVET

Mud masks for all skin types

TRAVEL

41 PASSPORT

42-43 TOUR GUIDE Lonely Planet’s Robert Reid Worldwide travel news

18 CHOCOLATe WArS 33-39 Spring AT LOng LAST 46-56 SiZZLing SAgUenAY The CSL green ticker

AROUND THE CITY

10 EVENTS

Great things to do in and around Calgary

11-12 IN STORE

Sandra Bjurstrom is still a Child at Heart

Create a bird haven in your garden.

4 | SPRING 2011 | citystyleandliving.com

44-45 24 HOURS IN... Moscow, Russia

D E PA R T M E N T S

EDITOR’S NOTE BEHIND THE COVER FINAL THOUGHT

5 7 57

/grow your region’s native plants in your garden. /Burn soy candles. ›

JEREMY GOERTZ

COVER STORIES


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WELCOME FROM THE EDITORS

OF TrAVeL AnD CHAnge

CANADA’S FJORD:

Saugenay fjord is one of the many reasons to visit the Saguenay-Lac-SaintJean region of Quebec p. 46

We were on a plane whiling away the seemingly endless hours when we came across an interview with Alain de Botton, author and television producer. He advised that those of us who travel check our purpose before leaving – what are we really seeking from that sundrenched holiday, or that wine tour in Napa, beyond the rest and relaxation and culture? Interesting idea - it naturally leads to the question, why do we travel? At the core most of our travel, if we analyze it carefully, reveals a desire to be changed, in some way, by our destination. We can each be transformed by the encounter with a place. Sometimes being in a foreign place gives us perspective on our own lives like the time we went to Europe with a renewed sense of excitement. Other times it allows us to relax our mind like the languorous days we spent in Akumal. Still, it can make us open to new opportunities in our lives like when we came back from Costa Rica confident in our professional roles. Then there are places that tip off an unexpected response - you expect to have a certain reaction and it ends up bewildering you in other ways. On a recent, first time trip to India that was supposed to be “soul-stirring” we were astonished by the inroads global culture had made not only in mainstream, urban areas but in the rural hinterland. We love to travel and we always say we’ve been doing it since we were unborn. Whole worlds have opened up and new experiences, but most of all the people that we’ve been privileged to meet have made all the difference. Travel forces you to be present, to experience firsthand what is taking place, there is little time or thought or worry. In travel, life is happening in the present. De Botton emphasized (and we also believe) that different places illicit different reactions sometimes even in travel companions and it is all personal. It is an amusing if somewhat cliché idea– Venice can make one person weep and another pass through completely unaffected. The effect

K& S MEDIA

CSL

though cannot be predicted. We have our own list of places that we find stirring. We have often spoken about the spirit of aloha we feel in Hawaii only to be greeted by blank stares and assurances that the mai tais and beaches are fabulous. What is important is to find your own place. De Botton advises finding a place that resonates with a need, an inner calling and suggested a personalized itinerary as a means of achieving this. It takes a great deal of self-awareness and luck to bring this about especially in most places accustomed to tourism. Most of the time, you have to do the searching yourself, and sometimes the rewards comes in spurts or moments. All of Tunisia was not an exercise in profound feeling for us but on our first night in Hammamet, seeing the stars on the vast desert with few obstructions was extraordinary. We can have relationships with places not just people – successive trips to Trinidad over the years have taught us much more than we can write about. The ability of a place to transform a person is the great promise of travel. It is explored in books like Enchanted April and films like Summertime. It is the secret reason that explorers rounded the Cape of Good Hope, that Polynesian sailors navigated the Pacific ocean, that students in England and Australia leave for a gap year and that to this day intrepid adventurers summit mountains. The lure of a place, the notion that its spellbinding qualities are more than aesthetic is, for many travellers, the reason they travel again and again. We know it is for us. CSL

Kailash and Shivana

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 | SPRING 2011 | 5


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www.citystyleandliving.com CITY STYLE AND LIVING | SPRING 2011 | VOLUME 4 | ISSUE 2

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

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.

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 Natalie Fox

The CSL green ticker 6 | SPRING 2011 | citystyleandliving.com

Jeremy Goertz Marissa Harapiak Wanda Love Mallory McGowan Cynthia Nelson Jessica Pechet Dave Rackham Robert Reid James S. Sinclair Daniel Thompson Derrick Woo Adverti sing Inquiries 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.



Create your own greywater system by placing a bucket in the shower or installing a tank to collect laundry

COURTESY NARS; WANDA LOVE; CYNTHIA NELSON; JEREMY GOERTZ

City Style and Living


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SPRING 2011

BEHIND THE COVER

THE COVER

mODeL: Brittany, nUmA Life management, www.numalife.com pHOTOgrApHer: Jeremy goertz, www.jeremygoertz.com HAir AnD mAKeUp: mallory mcgowan, mallorymcgowan.com LOCATiOn: Art gallery of Calgary COVer: BCBgmAXAZriA long white halter dress, $394; BCBgmAXAZriA rhinestone headband, $12; both www.bcbg.com. Alexis Bittar green gem drop earrings, $325; Van Der Straten gold circles necklace, $875; Van Der Straten double gold cuff, $265; all Holt renfrew, www.holtrenfrew.com.

1. SKOVA SOUL gold Serpent Two Finger ring with stones, $72 USD; www.skovasoul.com

Drawing inspiration (no pun intended) om the artistic world of e Art gallery of Calgary, Brittany’s cover look showcases one of the strong looks of the Spring 2011 - all white. Her bold lips in statement coral is another key colour of the season and creates a youthful sexiness and esh approach to the season.

2. THE LOCATION

mAC LipSTiCK in morange $17.50; www.maccosmetics.com

COURTESY MAC; SKOVA SOUL; ART GALLERY OF CALGARY; NARS; JEREMY GOERTZI

THE ART GALLERY OF CALGARY Intriguing. Dynamic. Inspiring. Contemporary art encourages us to see and understand a different view of the world. The Art Gallery of Calgary (AGC) in the city’s downtown Cultural District, allows visitors to view cutting-edge art where five galleries exhibit works by leading local, Canadian and international artists. The mission of AGC is to make art a part of everyday life for Calgarians and visitors to our city. The Art Gallery of Calgary works with community donors and sponsors and all three levels of government whose support makes it possible for the gallery to continue offering cutting-edge contemporary exhibitions and compliment those with dynamic educational and public programs. The Art Gallery of Calgary is a non-collecting public contemporary art gallery and a registered charitable organization. 117 - 8 Avenue S.W.; www.artgallerycalgary.org

water.

3. nArS nailcolour in ‘Desperado’ (limited edition),$21; www.narscosmetics.com

/install a low-flush toilet. / Use vinegar to combat mold, get rid of soap scum and stains around the house and to clean toilets and sinks. ›

citystyleandliving.com | SPRING 2011 | 7


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Q: What do you do to renew yourself for spring? CONTRIBUTORS

is a Calgary born photographer specializing in fashion and creative portraiture. Jeremy also shoots wedding and family photography. Jeremy lives just outside of Calgary with his wife, and three children.

JEREMY GOERTZ

A: “

Mostly I do a lot of riding of my bicycle. There's something about being able to see, smell and feel the changing of the season that's amazing. I especially love the mud that comes from riding the dirt trails as they start to thaw.

THE BOLD AND THE BEAUTIFUL goertz shot CSL’s fashion editorial.

The CSL green ticker 8 | SPRING 2011 | citystyleandliving.com

MARISSA HARAPIAK

JESSICA PECHET

P. 33-39

growing up in a small town outside of Vancouver JESSICA PECHET says, “i spent most of my youth in my mother’s sewing room. For a good 15 years i was my mother’s personal mannequin and i recieved a first hand education in design, construction, and the manufacturing of almost every style of garment. After being stabbed by countless sewing pins fashion was forced into my blood. i have spent the last eight years owning an event management and lighting company, focusing on high-end charities and fashion events. i’m thrilled to bring all of my experiences to my new profession as a photographer.”

A: “

has always looked to her surroundings for inspiration– people, nature, fashion, music or art. making her home in Calgary, Alberta, marissa has been in the industry for 16 years. She loves working with her clients at Cutting room Floor, and is also inspired doing editorial work, fashion shows, celebrity hair, and teaching hairdressers across north America. marissa has appeared over 20 times as hairstylist, make-up artist and fashion expert on good morning Canada.

MARISSA HARAPIAK

A: Bringing out your natural tex“wave ture and is huge right now in fashion it is no wonder why marissa has made her own personal mission statement. "To create, inspire and achieve through fine arts, music and fash-

– going for that nice beachy feel, with right haircut and texture products. Coloring your hair in chocolate shades with caramel and honey tones to soften and brighten is a great way to freshen your hair this season. Make-up for Spring: go with any shades found in nature – earth greens and cool plums, with splashes of brighter shades like magenta pink and electric blues.

A good closet clean always makes room for a great new spring wardrobe! P. 30-31

mix vinegar with water in a spray bottle as an effective and streak free glass cleaner.

P. 30-31

/play board games. ››

JEREMY GOERTZ; K&S MEDIA (2)

JEREMY GOERTZ


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City

Page 9

EVENTS | IN STORE |

WRAP IT UP

L iving Style &

AROUND THE CITY 10 EVENTS : great events in and around

One of the beautiful and unique products included in The packaging Design Book. p. 13

Calgary

11-12 IN STORE: A children’s store for all those who are young at heart

13 WRAP IT UP: CSL’s books of the season

COURTESY TASCHEN

Tea Time Taishanemperor Love Oolong Tea from Taiwan won the 2008 gold pentaward. even more winners are included in intriguing The packaging Design Book. p. 13 citystyleandliving.com | SPRING 2011 | 9


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N I W

RENEW Yourself

Page 10

UPCOMI NG EVENTS FROM ARO UND T H E C I T Y 2011 PASTRy CHEF SHOWCASE

MARCH

EVENTS

06

Sample some afternoon delights in support of L’Arche Calgary, SAIT Baking & Pastry Arts Students, and the Pastry Chef Guild of Alberta. Over a bakers’ dozen chefs and their establishments will offer up an array of decadent desserts. Also on offer: artisan breads, cheeses, boutique wines, beers, a chance to vote for the People’s Choice Award and a silent auction.

THIS SPRING

Sunday, March 6, 2011 1:00pm – 4:00pm; Sirocco Golf Club; Advanced tickets: $45 each, Door tickets: $55 each; pastrychefguild.net/2011showcase

The season of new beginnings is here. Want to refresh your look? City Style and Living is here for you.

CLIMB AND RUN FOR WILDERNESS

TO ENTER, sign up for the complimentary City Style and Living newsletter at: WWW.CITYSTYLEANDLIVING.COM

NO PURCHASE NECESSARY. To enter, go to www.citystyleandliving.com. Contest starts March 14 2011 and ends May 31 2011. Open only to legal residents of Canada. Odds of winning depend on the number of entries received. Subscribers automatically entered. Void outside Canada. Sponsor: K&S Media, publisher of City Style and living magazine.

10 | SPRING 2011 | citystyleandliving.com

16

Climb and Run for Wilderness is a signature event, held annually at the Calgary Tower to increase public awareness of wilderness, wildlife and wild water in Alberta. The Climb and Run for Wilderness provides learning opportunities combined with athletic challenges to climb the 802 stairs and earn funds for Alberta Wilderness Association. The event attracts participants from 2 to 102 years old, with a diverse range of athletic ability. A family day, a corporate challenge day, a fun time, and a serious opportunity to test one's personal best are all combined in this Earth Day event. The event is known as the best Earth Day event in western Canada and attracts more than 1000 individual participants and 150 volunteers annually. Register online any time until midnight on Thursday, April 14, 2011. After that in person only at the Calgary Tower; Single climb/ individual (any age): $25.00; www.climbforwilderness.ca

MAY

EARTH SCIENCE FOR SOCIETy EXHIBTION

08-10

Join us for a fun adventure discovering earth sciences at the Earth Science for Society Exhibition. Explore interactive exhibits and demonstrations by local geoscientists and enjoy complimentary giveaways for Mom to celebrate Mother's Day. Admission is FREE to this family-friendly event and all ages and interests are welcome! Earth Science for Society is an outreach initiative of the annual geoscience convention recovery 2011.

TELUS Convention Centre; Admission is FREE. May 08: 12 noon - 5pm, and May 9&10: 9am - 3:30pm; www.geoconvention.com/earth-science-for-society; esfsinfo@geoconvention.com

COURTESY WHIPPT; SCIENCE FOR SOCIETY; ALBERTA WILDERNESS ASSSOCIATION

We’re giving away 2 gift baskets of beauty products worth $250

APRIL


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FAVO U R I T ES F RO M A S H O P K EEP ER

IN STORE

DIDYOUKNOW? CHILD WITHIN

(from top left) Sandra Bjurstrom at her Britannia plaza store. A look at the store’s colourful exterior. Toys are artfully displayed inside the store. A wooden toy from parents.

WELCOME TO MY STORE

Child at Heart

Sandra Bjurstrom talks to CSL about her popular children’s store. BY SHiVAnA mAHArAJ pHOTOgrApHY BY K&S meDiA

• ONCE UPON A TIME

The store’s first location was in Kensington.

• BORN AGAIN

Sandra and her daughter Alex were born at the same hospital - the Foothills.

• WORLD WIDE WEB

The Child at Heart web store is set to launch in late April 2011. Customers from around the world will be able to purchase products on the site.

w

hen her daughter was born Sandra Bjurstrom searched the city for, “innovative toys, good learning materials, cute clothing, of course.” Disappointed by what she found, the former engineer launched Child At Heart Children’s Store. Thirteen years later the store is a popular source for new moms, grandmothers and just about anyone looking for children’s items. Often the store itself becomes a fun, informal playground - kids play, mothers sip coffee, laughter filling the air. “Our customers feel like a big family. They know they can trust us. It’s nice to have that sense of community within the store. Everyone knows that all of the products have been tested by Alex, my daughter.” To keep the store stocked with the latest and best, Bjurstrom makes several trips a year, usually to New York. She selects products based on several criteria. “We marry safety and functionality with things that are aesthetically pleasing. Our thinking is where cute is a function, so it’s the best of both worlds.” Daughter of famed Heartland Café owners, Bjurstrom’s first store was near the restaurant. She credits her stepfather with the store’s name. “He thought, ‘wouldn’t it be great if the store integrated the name Heartland?’ It really represents who I am - a grown up child.” CSL

The CSL green ticker

The Scoop

LOCATION Child at Heart Children’s Store, 822 49th Avenue SW; (403) 243-3070

WEBSITE www.childatheart.ca

Use vinegar around cracks of windows and doors as a very effective ant repellent.

/Shop farmers’ markets. ››

citystyleandliving.com | SPRING 2011 | 11


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IN STORE

5

1

3 SPROUTS

“3 Sprouts is a fantastic award-winning Canadian company started by three dynamic women who have a passion for design and organization and have created inspiring but practical children’s items.” www.3sprouts.com

What I’m Loving IDOLL “Designed by a Toronto mom to keep her iphone safe, iDoll is a cozy, comfortable portable speaker – just tuck your mp3 device inside the doll and safely attach the iDoll for good tunes on the go.”

3

MOGO “magnets as charms – girls can recreate and share charms and restyle the bracelets that they have every day. This is an amazing item for tweens and mogo is a favourite of BFF Taylor Swift.” www.getmogo.com

12 | SPRING 2011 | citystyleandliving.com

2 PARENTS

BLA BLA KIDS “A doll, clothing and accessories handmade in peru by local artists using local materials. The line is irresistibly soft and cuddly and the finished product looks contemporary but feels like an old friend.” www.blablakids.com

4

“They are an innovative toy company that marries amazing ergonomic design with a modern aesthetic in a quality playful way that kids love!” www.manhattantoy.com


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G R E AT F I N D S F RO M A RO U N D T H E C I T Y

WRAP IT UP

ON THE SHELF

Fresh Start

revamp your home, your creativity, your product packaging or your soul with these books. BY KAiLASH mAHArAJ

KICK-ASS CREATIVITY MARY BETH MAZIARZ (HAMPTON ROADS PUBLISING, $19.95; WWW.AMAZON.CA)

COURTESYTASCHEN ; HARPER COLLINS; RANDOM HOUSE; HAMPTON ROADS PUBLISHING

Every once in a while a self-help book comes along that really excites. Like The Secret before it, Kick-Ass Creativity advocates positive thinking in helping foster creativity. The difference is that Maziarz advises combining this with deep feeling. “You decide (often subconsciously) that you want a certain feeling, and then you direct your actions toward getting the thing, person, or experience you imagine will bring you that feeling.” The exercises that follow each chapter are enjoyable and insightful. The language is simple and modern and the tone upbeat. As Maziarz is a musician herself many of the examples used to illustrate her message are vivid, personal and honest. It is a book I know I will return to again and again for inspiration.

THE PACKAGE DESIGN BOOK JULIUS WIEDEMANN, PENTAWARDS (EDS.) (TASCHEN, $64.99; WWW.AMAZON.CA)

Packaging itself has become an art form and a socio-cultural measure – defining consumer tastes, preferences and sensibilities. A retrospective from 2008 to 2010, The Package Design Book proves that you should judge a book (or product) by its cover. With 250 projects in 40 categories the book explores packaging as a means of advertising and as a statement about consumer trends. The cover image showing the original in nature’s packaging – a banana peel – hints at the ultimate goal of packaging – entice the consumer, make a statement about the product and remain infinitely recyclable (or biodegradable). A conversation starter for pop culture buffs.

HOME ECONOMICS: VINTAGE ADVICE FOR THE 21ST-CENTURY HOUSEHOLD JENNIFER MCKNIGHT-TRONTZ (QUIRK BOOKS, $16.95; WWW.AMAZON.CA)

Nostalgic? Yes, of course. Irrelevant? No way. Home Economics espouses wisdom that has served households through two world wars, a great depression, an increasingly mechanized and industrialized world, and most importantly, the laughter and tears that every family experiences. Though some of the advice seems quaint (with a clean plate in the right hand...remove a soiled plate with the left hand), it is nevertheless useful and apt in today’s eco-conscious and illmannered world. The real treasure of this book though is realizing that the essentials of family and household remain unchanged even in the twenty-first century. As Home Economics advises, “a house becomes a home when it is made a happy, healthful, restful, and attractive place in which to live.”

»NOTEBOOK

A JOSEPH CAMPBELL COMPANION edited by Diane K. Osbon (Harper Perennial, $19.95;

www.amazon.ca) is based on Joseph Cambpell’s lectures at the Esalen Institute. Obson has complied a book that examines Campbell’s answers to all the questions that have arisen in humankind’s quest for understanding since the beginning of existence. From sex and eating to money, power and enlightenment, the book is organized as though it proceeds from the lower to the higher chakras. At times however the narrative suffers from inclusions from other works that unduly interrupt the flow of Campbell’s words without adding useful insight. Still, it is a pure distillation of Campbell’s ideas that will astonish, help, inspire. It is an absolutely indispensible title for any home library. citystyleandliving.com | SPRING 2011 | 13


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| NEED IT WANT IT | KITCHEN | IMBIBE | CULINARY CONVERSATION | QUESTION & ANSWER | RESTAURANT INSPIRATION |

City

L iving Style &

FOOD

The new ямВame collection from emile Henry. p. 15

15 NEED IT WANT IT:: great new food products 16 CULINARy CONVERSATION: Understanding your grocery calendar

17 TO MARKET: Versatile rosemary 18 QUESTION & ANSWER: The Chocolate Wars

19 IMBIBE: new wine and rum 20-22 KITCHEN: Quick, easy, light fare to make at home

23 RESTAURANT INSPIRATION:



14 | SPRING 2011 | citystyleandliving.com

All in One Pot This emile Henry Flame Casserole is bright and homey. p.15

COURTESY EMILE HENRY

Vin room serves small bites with a wine focused twist


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NEED IT WANT IT

GREAT NEW PRODUCTS

Spring Sensations new brands, new lines and new tastes are springing up this season. BY mArC DUnCAn

1. YOGEN FRUZ NÜ FROZEN YOGURT Healthy and delicious? The nÜ menu at Yogen Früz, proves that with frozen yogurt you can have both. We tried the chocolate almond–rich dark chocolate with slivers of thin crunchy almonds. The lychee green tea, is a great choice for cooling off during the Spring or Summer with sweet chunks of lychee and the distinctive grassy matcha green tea flavour. The classic blackberry (pictured in front) is always a favourite at CSL. (nÜ menu various flavours available, www.yogenfruz.com) 2. FEE BROTHERS ROSE FLOWER WATER rose water exists as much in the imagination as in the scented crystalline droplets that add panache to Turkish delight, ice cream and cocktails. Associations with exotic palaces and faraway lands have always made it a rather rarified ingredient but rose water is surprisingly easy to use. Try a few drops in sweet desserts like rice pudding, add it to syrups and nut filled pastries. A by-product of attar of rose (rose oil) rose water is also wonderful in a pinch for awakening skin (just splash a few drops on your face as iranian women have done for centuries). (118 ml; $6.50, www.epicureal.com) 3. VILUX GHERKINS IN VINEGAR Acrid, crunchy and appealingly green, these made-in-France gherkins are a quick and easy snack. To enhance their flavour add them to a cheese platter or charcuterie board. Another way to enjoy them is to cut them into brunoise and add your favourite mustard for a spur-of-the-moment relish. (375 ml; $6.90, www.epicureal.com) 4. EMILE HENRY FLAME CASSEROLE IN RED no ordinary dutch oven, emile Henry’s Flame Top ceramic Casserole weighs 30 per cent less than conventional cast iron, resists scratching, and is dishwasher safe. The cookware is versatile moving from freezer to oven or microwave straight to table top for serving (it can also be used on electric, gas or halogen ranges). plus, its bright red glaze is a stunner. The company, based in Burgundy, France is renowned for making durable cookware. CSL used our casserole to make stews, pot roasts, soups, and braises and the pot helped retain heat longer and faster than conventional cookware. (4quart, $179.99, www.emilehenry.com, at independent kitchen stores across Canada. For nearest retailer, call toll-free 866-306-3672)

JAMES S. SINCLAIR

5. SIMPLY FOOD KETTLE COOKED POTATO CHIPS What makes a regular potato chip spectacular? For CSL staffers it takes a thunderous crunch, intense, but not too salty flavour profile and freshness. These kettle cooked chips deliver in spades and have quickly become our favourite on the market. The malt vinegar is not too sour, with enough depth to pair easily with the delicate sea salt. Simply food made its debut in December 2010 at Shoppers Drug mart, and if these chips are any indication, watch out, the line at the checkout is about to include a regular stream of CSL staffers. (Available in three flavourits: sea salt, sea salt and malt vinegar, and barbecue; $2.79, www.shoppersdrugmart.ca) citystyleandliving.com | SPRING 2011 | 15


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CULINARY | CONVERSATION *ONLY $1.50 A MONTH

• HELPFUL LIVING

SUBSCRIBE NOW!

Understanding

the Grocery Calendar

ever notice that your grocery store stocks specialty items three months in advance? Dave rackham, author of Walk an Aisle in my Shoes explains why and how you can avoid overspending.

and

 We’re a proudly green magazine

For all the best in FOOD, FASHiOn AnD TrAVeL, subscribe to the prinT edition of City Style and Living magazine today.

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

16 | SPRING 2011 | citystyleandliving.com

The following is my very simple attempt at writing down a GET calendar, (to keep it simple I will not include sub-events which involve overlapping situations):

► January 2nd to February 14th - Valentine’s Day ► February 15th to Easter Sunday (This day floats each year) - Easter ► Easter Monday to August 14th - BBQ season (my personal favourite because the Stampede slides in there, but because I’m keeping it simple will not include it in this calendar). ► August 15th to Labour Day - Back to School (always my least favourite) ► Labour Day to October 31st - Halloween ( you think it was a coincidence that school bus colours and Halloween colours are both black and orange) ► October 31st to December 24th - Christmas or the Holiday season. ► December 26th to December 31st – New Years I am sure some of you are thinking, “He left out Thanksgiving!” But to illustrate the point I am making it overlap with Halloween. How many times do you go back to the store because you couldn’t help yourself from cooking up your turkey early? That is, versus going back to pick up more Halloween candy because you couldn’t help yourself. Now you realize that it is important for you to buy your groceries when you need them, not when the grocer suggests you need them. You might be wondering what becomes of the old Grocery Event Timetable calendars (GET). They become the Grocery Old Timetable calendar or the GOT calendar. If the grocer did his or her job right they should smile while looking over the GOT results. If you did your shopping right you can reflect over the GET and feel good you weren’t a victim ending up on the GOT’cha calendar. CSL

COURTESY DASVE RACKHAM

Western Canada’s FIRST both print and digital Lifestyle magazine

T

HERE ARE MANY CALENDARS in the world, the Julian, the Mayan and the Chinese to name just a few. These calendars are designed to divide up your time so you can spend it wisely throughout the year. There is however another calendar designed to divide up your money so you can spend it wisely throughout the year. It was developed by grocers to ensure you are aware of upcoming events so you can distribute your income during the window of this event. I call this tool the “Grocery Event Timetable” or the GET calendar. The differences between the GET calendar and the one you are using today are basically twofold. First, the GET calendar uses a window of time measuring the opportunity the grocers have to get the dollars you might spend to celebrate the upcoming event. This event on your calendar is most likely indicated by a reminder written on your calendar on that specific day, (i.e. Valentine’s Day February 14th). On the GET calendar Valentine’s Day is January 2nd to February 14th. The second difference is that you read the printed off hardcopy of your calendar, often accompanied with pictures reminding you of the time of year it is and hung up somewhere easy to see. To read the GET calendar all you have to do is walk into your local grocery store and find the display built in a high traffic area, with all the items the grocers feel you need to properly celebrate the occasion. Now don’t get me wrong, I realize that for the grocers to survive it has to be this way. Heck, I did it this way. The only reason I’m telling you this is I believe in a level playing field and you should decide when you will spend your money for upcoming events not the grocer. It will become clear why this is an opportunity to save money.


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ROSEMARY

TO MARKET

A versatile herb that will never let you forget how good it tastes.

BY SHiVAnA mAHArAJ

► WHAT: Rosmarinus officinalis. A woody evergreen perennial shrub from the Mediterranean. The underside of its needle-like leaves display a shimmering iridescent quality.

► HISTORY: Although the plant was buried with Egyptian pharaohs and mentioned by Ancient Greek philosophers, its present name is Latin in origin, meaning dew of the sea. In folklore rosemary has long been associated with the warding off of evil, fidelity and remembrance. Often worn in the hair to increase memory, the herb was also placed as a funerary wreath and was considered a traditional wedding herb. Used as a seasoning for food, in the cosmetics industry and as medicine, rosemary is a popular and versatile plant. An antioxidant, antiseptic and an anti-inflammatory, it was also used to repel odours.

► HOW TO BUY AND STORE: Fresh rosemary should be used within a week. Remove leaves from central woody branch and chop or use whole. Dried, the herb can be kept for several months.

► USE: Given its intense essential oils and aroma of pine and lemon, rosemary can dominate a dish if used in large quantities. It is commonly prepared with grilled and roasted meat and root vegetables and pairs well with olive oil and garlic in marinades. Chop fresh leaves and sprinkle atop focaccia.

ere’s rosemary, that’s for re“membrance; pray you, love, remember. And there is pansies, that’s for thoughts.”

► DID YOU KNOW? It is said that in households where a wife dominates rosemary flourishes.

- WiLLiAm SHAKeSpeAre

Rosemary Crackers MAKES 3 DOZEN

1 2

tablespoon (15 ml) sesame seeds tablespoons (30 ml) rosemary, chopped Kosher salt Peppercorns, crushed

1½ cups (375 ml) all-purpose flour ½ cup (125 ml) whole wheat flour salt 3 tablespoons (45 ml) olive oil Pre-heat the oven to 450 degrees F

JAMES S. SINCLAIR

In a small bowl or mortar and pestle mix together the sesame seeds, rosemary, salt and peppercorns. Fill another small bowl with water and set it aside, along with a pastry brush.

In a large bowl, whist the all-purpose flour, whole-wheat flour and 1 teaspoon of table salt. Add the olive oil and ½ cup of water to the four; stir until it collects into a soft, crumbly dough. Set the dough on a lightly floured work surface and portion into thirds. Set aside 2 squares and cover them with a clean towel. Roll the remaining dough into a rectangle about 3 cm thick. Use a pastry brush to brush the dough lightly with water and sprinkle one third of the topping mixture evenly over the surface. Using a pizza cutter or sharp knife, cut the dough into roughly even sized rectangles. Transfer to an unlined baking sheet. Repeat for remaining portions of dough. Bake until golden brown, approximately 10 minutes. citystyleandliving.com | SPRING 2011 | 17


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QUESTION | ANSWER

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BOOKCASE

The CHOCOLATE Wars

Her Cadbury forbearers founded their business on Quaker Capitalism an idea, Deborah Cadbury explains, that would do well in today’s marketplace.

BY KAiLASH mAHArAJ

I’d grown up with a cute story that going back five generations there were two brothers – one made pearl buttons and one made chocolate buttons. I am descended from the pearl button side. This put me in a good position to write the book because it meant that editorially I was independent, I was not writing about my immediate family. At the same time I knew all about it because I had grown up going to Quaker meetings, I had visited Bournville. It was just part of my life.

What was the inspiration for this book?

“If the consumer were to wake up to their power without having to subscribe to any religion, on humanitarian grounds alone, they could sort this labour problem out.”

right: Deborah Cadbury. The Chocolate Wars, is published by Dmi publishers (www.dmpibooks.com), $29.95.

18 | SPRING 2011 | citystyleandliving.com

There was a period in autumn 2008 where one bank after another was collapsing in Britain during the credit crunch and you didn’t know if they were going to survive. Top management was walking away with huge payouts with absolutely no sense of responsibility for the company. It just made me feel there was something missing – where’s the sense of responsibility I was so familiar with from talking to my uncles and knowing about the chocolate factory? It suddenly became very important to go back and understand how they did it. How did they go from nothing to the largest chocolate factory in the world? More importantly, how did religion have anything to do with it? It’s just so contradictory. That was my starting point. Looking at what the Quakers did I thought it merited a name in its own right and I called it Quaker Capitalism. I was writing away so touched by the story of these distant forbearers when Kraft did its hostile bid for Cadbury. At the same time that it was so utterly tragic for Cadbury in terms of the narrative it was extraordinary for polarizing and raising the issues of what sort of capitalism do we want?

How do you define Quaker Capitalism?

The Quakers were essentially trying to apply what’s in the Bible to all aspects of living and there was a section on trade. I thought this is like a first set of business ethics. It was very important for them because Quakers were banned from the military, they couldn’t hold office, they couldn’t work in government, they couldn’t go to university so they had to work as traders. The essential message is that wealth creation just for yourself is shameful, wealth creation is to benefit everybody. Even things like advertising were seen as slightly dishonest – elevating the message above the quality of the product. If the product was honest it would sell itself. You’d think that anyone trying to run a business according to those principles is just not going to work but the amazing thing is how successful it was. For John Cadbury there was idealism even for the motive of the business in the first place which was to try to create a nutritious alternative to alcohol which was ruining many poor families because the gin palaces in Victorian Britain had taken off in the industrial slums.

So, they did not think of chocolate as a luxury?

There was no concept of mass produced confectionary. If you think about it coffee and tea had come into the West and remained just drinks, cacao had come in as a drink from Mesoamerica. It was only when they worked out how to separate the cacao butter from the rest of the drink that suddenly George Cadbury worked out a business model that made sense. Victorians hadn’t seen anything like it. What really made me smile was that as Quakers they really believed in plainness and yet they were coming up with the ultimate in sensual extravagance.

Today Cadbury is owned by Kraft, tell us about how it happened.

The Cadbury takeover was determined by hedge fund managers. Thousands of employees, consumers across the world, the workers at Bournville none of these people had a say and yet they were all stakeholders in the business. In the Quaker model, to put it into modern parlance, George Cadbury was saying all stakeholders have a say over how the business is used. People think bankers get paid too much out of jealousy but the real problem is the bonus culture is facilitating this short term thinking which is affecting the whole business world. If you’ve got fund managers and top management of the company who are incentivized then this kind of will happen regardless of whether all the wider stakeholders in the business are going to benefit. There needs to be this gearshift toward more long term thinking and I don’t know how that’s going to happen when responsibility is so fragmented. Those are in complete conflict – the long term interests of looking after the cacao growers, setting up corporate social responsibility and give us margins now. Every CEO is in that position. Unless the consumer says we really want those long term things considered, those voices within the organization no matter how well intentioned just get silenced.

What can consumers do?

Effectively, each one of us can vote with our purse. Every single person can own this problem. Going to the supermarket are you just going to think I want the cheapest without stopping to think how it has got there or are you going to think no, my vote counts I will make sure I am buying something that is ethically produced? If enough people do that the message goes straight through to those boardrooms and then they realize they have to do something about it. The consumer has incredible power they don’t realize their power. But if they were to wake up to their power without having to subscribe to any religion, on humanitarian grounds alone, could sort this labour problem out. CSL

JAMES S. SINCLAIR

Tell us about growing up as a Cadbury.


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WINE & SPIRITS

IMBIBE

Global Spirits News

Age Of Innocence:

WHAT’S neW AnD greAT in THe WOrLD OF Wine AnD SpiriTS

BY SHiVAnA mAHArAJ

APPLETON ESTATE’S 30 YR. OLD RUM

CSL talks exclusively to peter Hottman, Appleton estate regional Sales and marketing manager (nAFTA region) about his career, the unique rum, and how to enjoy it at home. Q : What does the ageing process do to rum, what characteristics develop? Peter Hottman: e Appleton 30-Year-Old is made up of hand-selected styles of matured rum that were individually aged for 8 years, blended together, and finally aged for 22 years in the highest quality oak barrels. e resulting spirit is a luxurious, dark-hued rum with a characteristic orange peel nose, and unmatched taste and smoothness that is derived from the singular Appleton Estate tropical aging process. Q : How would you enjoy this rum? P.H : e Appleton 30-Year-Old should be served neat in a snier. By tasting the rum on its own, you can really pick up on the complex aromas and flavours that make it so special. Q : Tell us how you became involved with Appleton Rum? P.H : Appleton Estate remains one of the world's

most authentic and credible brands. In the world of spirits, it is one of just a handful of historic distillers that has stayed true to its roots while also creating a legacy of innovation that continually places quality and excellence at the top of its mandate. I joined this exceptional organization over twenty years ago and my passion, excitement and engagement with the brand is as strong as ever. It is a genuine privilege to work for the world's best rum producer. Q : Why did the company decide to introduce the 30 yr old? P.H : It represents the pinnacle of our rum-making and was released to complement the world renowned Appleton Estate range of premium rums. We believe that the Appleton Estate 30-Year-Old is the perfect addition to the Canadian connoisseur’s luxury spirit collection. $500. www.appletonestate.com

TASTING NOTES: “Baked pear, maple, spice and orange peel notes with hints of ginger and vanilla. A clean finish lingers with molasses”

A Whole new World: Sokol Blosser For 40 years, the Sokol Blosser family has been a pioneer in Oregon state wine making. Located in the Dundee Hills, the company farms eighty five acres of certified organic grapevines. The winery is known for creating world class products, produced in a sustainable fashion to fully develop the distinct flavours of the Oregon terroir, giving a true sense of place. The winery produces: Pinot Noir, Pinot Gris, Evolution (a proprietary white wine blend of nine varieties) and Meditrina (proprietary red blend), and small quantities of Single Block Pinot Noirs. MEDITrINA: Named after the roman Goddess of Wine, it is a blend of three red grapes: Washington Syrah, Oregon Pinot Noir, and California Zinfandel. It is a lush and velvety red with raspberry and cherry notes. COURTESY APPLETON; SOKOL BLOSSER

EvOLuTION: A singular blend of multiple grapes (nine to be exact). An off-dry, somewhat tropical wine with a crisp finish. A careful and purposeful blend of Pinot Gris, Muller-Thurgau, White riesling, Semillon, Muscat Canelli, Gewurztraminer, Pinot Blanc, Chardonnay and Sylvaner. Learn more at www.sokolblosser.com

>>

want morE rECIPES, SLIDESHowS anD ContEStS? Visit citystyleandliving.com citystyleandliving.com | SPRING 2011 | 19


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Cheese and herb quickbread (for recipe see next page).

FROM MY KITCHEN TO YOURS

Spring Ahead it's Spring and you've been cooped up for a while and you want to get out there and smell the fresh air and see everything come to life again. You don't mind being in the kitchen but you want to spend less time in the kitchen so that you can enjoy the awakening that's taking place outside. These recipes are going to get you in and out of the kitchen in no time and they are sure to satisfy your taste buds. All of the recipes featured can be made ahead and enjoyed later! pHOTOgrApHY AnD reCipeS BY CYnTHiA neLSOn WWW.TASTeSLiKeHOme.Org

The CSL green ticker

Keep refrigerator stocked a full fridge is more efficient than an empty one.

20 | SPRING 2011 | citystyleandliving.com

/replace the aerator on your tap ›


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CHEESE & HERB QUICK BREAD MAKES 1 LOAF

2 2 ¾ ¼ 1 ⅓

cups (500 ml) all-purpose flour teaspoons (10 ml) baking powder teaspoon (4 ml) salt teaspoon (1 ml) white granulated sugar tablespoon (15 ml) minced fresh thyme cup (75 ml) sliced green onions (white and green parts) 1½ cups (375 ml) grated sharp cheddar cheese (New Zealand, England, Australian) 3 eggs, room temperature 2 tablespoons (30 ml) unsalted butter, melted ½ cup (125 ml) whole milk, warmed (115 degrees F or 46 degrees C)

► Preheat oven to 350 degrees F (178 degrees C)

► Add the flour, baking powder, salt and

sugar to large bowl and mix thoroughly

► Add and stir in thyme and green onions to the flour mixture

► Add cheese and toss to mix with other ingredients. Set aside

► Whisk eggs in medium bowl until

Stewed or sauteed fruit are a great accompaniment to the pudding.

frothy

► Pour in melted butter and keep whisk►

► ► ► ►

ing to fully incorporate (about another 35 seconds) Pour milk into flour mixture followed by beaten eggs and fold the wet and dry ingredients together with the spatula until just combined. You will have a sticky dough Transfer dough to greased pan, smooth the top to level and bake for 30 – 35 minutes or until a skewer inserted comes out clean Remove pan from oven and let cool on wire rack for 10 minutes, then remove the bread from the pan and continue to cool on rack Cool for at least 35 – 40 minutes before cutting with a serrated knife Serve

did you know

CARDAMOM TAPIOCA (SAGO) PUDDING ½ 1 5 2 1 ½ ⅛

cup (125 ml) tapioca (or sago) pearls cup (250 ml) boiling water green cardamom pods, lightly bruised cups (500 ml) whole milk egg, room temperature, lightly beaten cup (125 ml) white granulated sugar teaspoon (1 ml) salt (pinch)

► Add water to large saucepot along with cardamom pods and sago, stir, cover and let soak for 15 minutes ► Add milk, beaten egg, sugar and salt to a large bowl and stir to fully incorporate

► Add the milk mixture to the sago, place

on medium to low heat and stir to mix thoroughly (be careful) as you do not want to scorch the mixture ► Cook, stirring often until the pudding has thickened (about 10 – 15 minutes) de pending on the heat you are working with ► Transfer to individual serving bowls and serve warm or chilled. You can opt to lightly sauté some ripe bananas in butter (as pictured) and serve it with the pud ding

?

The white pearls of sago and tapioca are both starches that look and taste similar but there are major differences in their origin.

SAGO Sago pearls come from sago palm stems. it can be used as a thickener, flour, or paste.

with a water-efficient one.

VS.

TAPIOCA Tapioca is a starch derived from yuca (cassava). Commonly used in puddings, it is a gluten free starch.

/recycle plastic milk jug containers. /Drink water from the tap and avoid bottled water. /Cook and eat at home. ›

citystyleandliving.com | SPRING 2011 | 21


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KITCHEN

The salad should be kept refrigerated.

► Meanwhile, add ice and cold water to large bowl to create an ice

EGG SALAD

water bath

MAKES 1 HEAPED CUP

4 eggs Water Ice 1 teaspoon (5 ml) full-fat mayonnaise 1½ teaspoons (7.5 ml) fresh lemon juice Minced hot pepper to taste ½ teaspoon (2.5 ml) mustard 1 heaped tablespoon (15 ml) sliced green onion (white and green parts) Salt to taste

► Add eggs to saucepan with water and bring to a boil for 10 minutes (time starts when the water is actually boiling)

► When eggs are done boiling, immediately remove them from the ► ► ► ►

boiling water and add to the ice water. Let cool down for 15 – 20 minutes then peel and pat dry with paper towel Add eggs to medium bowl mash using the back of a fork, you want the texture to be chunky Add mayonnaise, lemon juice, pepper, mustard, green onions, salt to taste and stir gently to mix Serve immediately or cover with plastic wrap and refrigerate until ready to use Egg salad can be eaten with bread or biscuits and should always be served cold

Note: This cooling down process also prevents the yolks from forming that greyish colour all around it.

CYNTHIA NELSON’S latest title Tastes Like Home revisits classic Caribbean recipes. It is available through Amazon, and Ian randle Publishers. Part memoir, part recipe book, it showcases over 100 recipes from the Caribbean and explore how food shapes identity.

The CSL green ticker

Choose to eat fish not on the endangered list and avoid fish and seafood caught by bottom trawling.

22 | SPRING 2011 | citystyleandliving.com

››


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RESTAURANT INSPIRATION T h e V i ew : T h e W i n e D i r e c t o r, a n d T h e Re s t a u r a n te u r Vin rOOm CreATeS A CULTUre OF FOOD AnD Wine.

(Clockwise from left): Sommelier Karen Kho. One of the seventy wines by the glass offered at the restaurant. Owner and self-described foodie, phoebe Fung. A signature of the restaurant, eggplant chips.

PHOEBE FUNG: THE OWNER

CAREER PATH I was in oil and gas for fifteen years, and I chose to take a

year off to explore something fun. I did some travelling and I discovered that I loved food and wine because it’s about those moments -spending time with friends and family. I also used to have wine and tapas parties at my house and it started to get too big so I thought well I might as well turn it into a business.

FAVOURITE DISH One of my favourites is the lamb kababs [on the Vin COURTESY VIN ROOM (CODY WILLIS)

Room menu], for me it has a bit of global inspiration. The fenugreek cream sauce isn’t a local thing but we use local lamb from a family owned farm, Driview farms. Also the little bit of sautéed spinach is always good for you.

ALL ABOUT THE WINE With seventy wines by the glass we have a very extensive wine education program. We also have Vin Club where we do wine tastings and wine dinners to promote that culture of wine.

KAREN KHO: THE WINE DIRECTOR

TELL US ABOUT THE WINE PROGRAM We designed the wine menu it so it was appealing to everyone, whether you are an oenophile or a novice. We also try to include products that aren’t overly commercial alongside tried, tested and true brands. We want to provide an eclectic experience.

WINE PHILOSOPHY Never make assumptions. You have to be adventurous and try new things and you have to drink globally. I am here to provide an experience not necessarily give you a lecture. APPROACH TO WINE AND FOOD PAIRINGS There are really great

guidelines for wine. I’m very much about texture and weight of the dish as opposed to elementary flavours– like red versus white. I think you really have to think about how you pair food and wine now, with all the different palettes and techniques that are out there now. CSL 2310-4th St SW; www.vinroom.com citystyleandliving.com | SPRING 2011 | 23


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HELEN OF TROY | TREASURE TROVE | PRET-A-POPRTER | INSPIRED BY | COVET | WARDROBE |

CityStyleLiving &

FASHION

TAKE A CUE FROM SCREEN SIREN BRIGITTE BARDOT; P.30

25 PRÊT À PORTER

Fashion news from around the globe

26 HELEN OF TROy

great shades of pastel - Dan Thompson shows you how to ring in the season

27 TREASURE TROVE great beauty products we love

28-29 1 LOOK 3 WAyS

Three ways to wear a sexy Crystal Jin bikini

30-31 INSPIRED By

The look of a modern Brigitte Bardot

32 COVET

33-39 THE BOLD AND THE BEAUTIFUL

JESSICA PECHET

CSL’s favourite mud masks


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PRET A PORTER

Global Fashion News

WHAT’S HOT FrOm THe FOUr COrnerS OF THe gLOBe

THE WAIT IS OVER The not-so-secret is out: you can now get your fashion fix at cult retailer Anthropologie. The company that made BOBO chic an international phenomenon recently opened its first Calgary store in Chinook Centre, complete with a luxurious meets laid back decor. Getting married? BHLDN (pronounced beholden) is the latest from parent company Urban Outfitters Inc. Find timeless, vintage inspired frocks for brides and bridesmaids, and a jaw-dropping beautiful selection of undergarments, and accessories. www.anthropologie.com; ww.bhldn.com / 

NARS TAKES NEW YORK

Take the Dove Challenge

gOT TO geT YOUr HAnDS On YOUr FAVOUriTe neW nArS gLOSS STiCK? FeBrUArY 2011 mArKeD THe Opening OF FrAnÇOiS nArS BOUTiQUe, 525 SQUAre FOOT SpACe in neW YOrK’S WeST ViLLAge. THe STOre, DeSigneD BY FABien BArOn inCLUDeS VinTAge AnD mODern ACCenTS LiKe FLOOr TO CeiLing mirrOrS. CUSTOmerS CAn BrOWSe nArS’ perSOnAL COLLeCTiOn OF TrinKeTS FrOm HiS perSOnAL TrAVeLS ALL WHiLe TUneS BY DJ LeS JUmeAUX.

nArS Boutique, new York City’s West Village, 413 Bleecker Street; www.narscosmetics.com

Some of the CSL staff took the Dove Visibly Smooth 4 week challenge. The claim? Smoother underarm skin between shaving (over time), with the use of Dove Visibly smooth antiperspirant via Dove’s Pro-Epil Complex™, a blend of Sunflower oil and Dove’s ¼ moisturizers. The results? Though the claim was initially difficult to believe, testers were raving about the smoothness of their underarms, the absence of whiteness on clothing and the shorter growth of hair. Perfect to take on your next vacation.

FrAgrAnCe nOTeS A new scent sure to have you sparkling. COURTESY DOVE; AJNE ; NARS; ANTHROPOLOGIE (2)

Ajne NECTAR It is more than its gold filigree exterior and evocative names (Calypso, Sublime, Eternal Love, Aphrodite, Night’s Bloom) that makes Ajne Organic Perfume Apothecary’s Fragrances feel transporting. It is the fragrance itself made from pure plant-distilled oils. Nectar has a sweet smell that would tempt butterflies and bees, Printemps has the fragrance of fresh dew on a spring garden, and Calypso a woodsy undertone reminiscent of wooden sea vessels. e company can also customize scents from their base in Carmel by the Sea, California. e packaging borrows from Old World toile patterns of blossoming flowers and the velvet pouch in which the bottle resides ensure that this will remain an important keepsake. From $40 (US); www.ajne.com citystyleandliving.com | SPRING 2011 | 25


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HELEN OF | TROY PRETTY IN PINK: A bright and cheery look for the season

BruSHES:

Designer: Beaute Luxury Brushes - correctly weighted and well crafted. $380 per set Spa: Daniel Thompson Beauty Brushes vegan, antibacterial and multi-purpose. $199 per set Drugstore: Smashbox Brushes - good all purpose brushes. good quality. Sold separately $21 - $62 METALLIC EYELINEr:

Designer: Dolce & gabbana Crayon intense #8. $35 for 1.6g Spa: Daniel Thompson Beauty Loose eyeshadow (applied wet) rose gold $45 for 2.3g Drugstore: L'Oreal Hip Chrome eyeliner Silver Lightening $13 for 1.1g PINK LIP COLOur:

Designer: Sisley phyto Lip Shine #14. $50 for 3g Spa: Daniel Thompson Beauty Super gloss Strawberry. $27 for 11.4g Drugstore: maybelline Colour Sensational #160. $9 for 3g 26 | SPRING 2011 | citystyleandliving.com

PASTELS RING IN SPRING

With the beginning of longer days and lighter fabrics, makeup morphs into a burst of colour and contrasting harmonies. After a season of monochromatic make up, Spring 2011 bursts with pops of vibrant pastels with bold metallics over top. Dan iel Thompson helps you get the simple, easy and fun look.

TO CreATe THe LOOK: This spring the pastel shades are inspired by nature– luminous, translucent skin with sophisticated washes of colour for the eyes. This striking fashion statement is balanced with bright shades for the lips and lots of drama for the lashes.

STEP 1: THE BRUSHES: Spring is a great time to evaluate your makeup brushes and replace worn out ones. To create these striking pastel looks a quality brush will help with precision and control in the application. STEP 2: THE EYES: Bold is the key. Colour outside the

WWW.DAnieLTHOmpSOnBeAUTY.COm

normal confines of the eye shape and use both matte and metallic shades. Three shades are best. Something warm for the contour, something bold for the shading and something metallic and reflective for eyeliner. Spring is not the time to be shy with colour. Match eye make up to your spring dresses and for extra fun match your eyeliner to your metallic purses and shoes.

STEP 3: THE LIPS: Think pink. From muted hues to bold fuchsia pink is the most striking colour of the spring palette. Use a coordinating liner to keep the edge smooth and always match your nails and lip colour for the most dramatic effect.

COURTESY DANIEL THOMPSON BEAUTY; MERCEDES-BENZ FASHION WEEK

DAN’S FAVOURITES

MAKEUP LESSON


8 Sensational Spring Products

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LETS MAKE A DEAL

TREASURE | TROVE

products CSL loves, and you should try too. BY nATALie FOX

2.

Body •

1. PRIME TIME

3.

Nails

1.

2. IT’S LIKE BUTTER

Bath R etreat Green Apple Bla st Body Butter is smooth with a fresh fruit scent for spring. $10.49; www.shoppersdrugmart.ca

3. BUG OFF

5.

4.

6.

Korres Vitamin E free primer is silicone free and creates a non oily barrier, reducing redness and evening out skin tone. Makeup glides easily on to skin. e lightweight primer, with edelweiss extract absorbs into skin easily and is free from parabens, silicone and mineral oil. $36.50; korresusa.com

Stave off pesky bugs with Burt’s Bees Herbal Insect Rep ellent ($12.94), a free from DEET formula with a mix of natural oils including lemongrass, rosemary and citronella. On a recent trip to the tropics, CSL staffers kept a bottle of this repellent in close range. For those who weren’t so lucky? Burts Bees Bug Bite Relief (not pictured; $5.99) instantly soothed a sand fly bite, with its combination of comforting antibacterial orange oil, lavender and camphor; www.burtsbees.ca

4. POLISH UP

GOSH Nail Lacquer in Miss Mole has a quick dry formula and provides long-lasting coverage. $7; www.shoppersdrugmart.ca

5. WHAT A ODDESS

Nice and Easy Colorblend Foam is a truly no drip, no mess formula available in 18 shades that gives hair multidimensional colour at home. $12.99; www.clairolcanada.ca

6. WHAT A ODDESS

COURTESYWELEDA; KIEHL’S; NICE ‘ EASY; KORRES; SHOPPER’S DRUG MART (3);

Quo Spring Goddess Palette is all you need to create any number of heavenly looks for the season. We love the mini drawer box that reveals four eye shadows, lip gloss and blush. $25; www.shoppersdrugmart.ca

7. BERRY GOOD

7.

Face

The CSL green ticker

Kiehl’s Açai Damag e Correcting Moisturizer corrects skin tone while preventing future sun damage with the powerful antioxidant berry. $45; www.kiehls.com

8.

Hair

8. DON’T SWEAT IT

Spray on Weleda Wild Rose De odorant to keep fresh all day long. $16.00; www.weleda.com

Donate your old athletic shoes to One World running or nike’s reuse-a-Shoe program or a local charity.

››

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3 WAYS

So you have the suit but what to do if you have an urgent lunch date or want to do some shopping before or after a dip? CSL shows you how to easily wear this bikini 3 ways.

/Why We LOVE this suit: is brilliant bikini combines luxury and comfort.

photography and Styling by K & S media

Soft Italian silk adds a slight sheen, while the twist front halter enhances curves and creates a flirty statement. We love the cut of the bottoms- somewhere between a Brazilian and traditional cutslightly smaller in the back and sides to show off a great derriere. is Crystal Jin is great to show off at the beach or while lounging poolside. e designer also creates great swim cover ups like the chic dress pictured on page 29. (Pleated Halter and side brief in “saffron”, Crystal Jin)

Don’t Forget

Update dull, winter skin with a golden glow. Try Clarins Instant Smooth Self Ttaning ($35). With a silky, melting texture it easily blends into skin for an immediate healthy glow. Best of all —the light fragrance of almonds and fresh peach! ca.clarins.com

POOL PARTY

Crystal Eley Want the same sophisticated chic aesthetic in your swimwear that you expect in your wardrobe? So did Crystal eley a 2009parson’s new School for Design alum. Founded out of sheer exasperation with the category’s limited, lackluster selection, this savvy, women’s contemporary collection rethinks swimsuits and cover-ups for an elegant, modern lifestyle. Only fine, French and italian-milled fabrics such as silk chiffon, cotton silk and luxurious knits are sourced. Styles and prints reflect the runway and street, and have chameleon abilities to translate from poolside to drinks, dinner and dancing.

AnDre ASSOUS espadrilles, $110, www.townshoes.com

www.crystaljin.com

The CSL green ticker

OLD nAVY ruched Batik print sleeveless dress, www.oldnavy.ca

LinKS OF LOnDOn Cat Deeley gold and Coral friendship bracelet, www.linksoflondon.com

For shoe polish mix olive oil with a few drops of lemon juice and apply with a cotton cloth or terry rag.

28 | SPRING 2011 | citystyleandliving.com

››


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CSL | WARDROBE

LUNCH WITH FRIENDS

OUT FOR COCKTAILS

H&m Sunglasses, www.hm.com

BAnAnA repUBLiC straw fedora, bananarepublic.gapcanada.ca

CrYSTAL Jin Knit belted gown in ‘champagne’, www.crystaljin.com

AnTHrOpOLOgie memory of Feathers dress, $158, www.anthropologie.com

SmArT SeT embellished cuff, www.smartset.ca BCB g Stone Disc ring, $78, bcbg.com

gAp Woven belt, www.gapcanada.ca

FrenCH COnneCTiOn Saviolla Clogs, $148, canada.frenchconnection.com

COURTESY

»

CHLOe mercie medium satchel with leather embroidery detail,$2,295, www.chloe.com

TOrY BUrCH Leopard print thong sandal, $125 (USD), www.neimanmarcus.com

want morE FaSHIon? Visit citystyleandliving.blogspot.com citystyleandliving.com | SPRING 2011 | 29


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pHOTOgrApHY BY JeSSiCA peCHeT HAir AnD mAKeUp BY mAriSSA HArApiAK (i mODeL mAnAgemenT)

mODeL HALeY (i mODeL mAnAgemenT,

www.imodelmanagement.ca)


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’60s

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BOMBSHELL

Glam

SPRING MAKEUP

Brigitte Bardot’s look (defined eyes, nude lips) is surprisingly easy to reproduce and looks timeless.

INSPIRED | BY

UNDERCOVER AGENT Harri Corset and Brief, from the Spring 2011 collection.

1.

2.

get the look

3.

1. L’ Or éal Voluminous million Lashes, $10.99, www.lorealparis.ca 2. Quo prism Lips in Briolette, $15, www.shoppersdrugmart.ca 3. Clarins Skin illusion SpF 10 Foundation, $42, www.clarins.ca 4. mAC Wonder Woman penultimate eye Liner in rapid Black, $22, maccosmetics.com

COURTESY CLARINS; MAC; L’OREAL; QUO; K&S MEDIAIA

4.

»

A LITTLE BIT OF LACE

Cheeky British lingerie brand, A ge n t P r ovo c at e u r ’s Spring/Summer 2011 collection features French actress and singer and DJ Mark Ronson’s girlfriend, Joséphine de la Baume. De la Baume’s red hair accents the lingerie for Spring, a blend of bold bright colour, cute polka dots, watercolour print bra sets, signature black satin and lace as well as fun and flirty wedding sets and swimwear. As always, along with the new collection, AP has also released a voyeuristic style video featuring Josephine, directed by Johan Renck, showing the actress in various scenarios like reading a newspaper, exercising and getting dressed. www.agentprovocateur.com

want morE FaSHIon? Visit citystyleandliving.blogspot.com citystyleandliving.com | FALL 2010 | 31


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WHAT’S NOW

COVET

mud Slinger

Take a cue from the earth - use mud and clay masks to purify and cleanse skin.

pHOTOgrApHY BY DerriCK WOO WWW.DerriCKWOOpHOTOgrApHY.COm STYLing BY K & S media

6.

2.

5.

4.

3. 1.

1. DR. HAUSCHKA Cleansing Clay Mask, $46,90g, www.drhauschka.com

2. AHAVA Purifying Mud Mask, $30, 150 g, www.ahavaus.com

3. NARS SKIN 4. THE BODY SHOP 5. KIEHL’S Mud Mask, $45,100ml, Seaweed Ionic Clay Mask, Rare Earth Deep Pore www.narscosmetics.com $22, 140g, Cleansing Masque, $26, www.thebodyshop.ca 125ml, www.kiehls.com

Artist’s paletteand brushes courtesy Cactus Art, 531 Manitou Road S.E.; 1.800.600.6928 , www.cactusarts.com 32 | SPRING 2011 | citystyleandliving.com

6. BORGHESE Active Mud for Face and Body, $33.50, 200ml, www.borghese.com


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THE BOLD and THE BEAUTIFUL Loose silhouettes, a little bit of the seventies, colour blocking, and watercolour florals paint the scene for an exciting Spring season.

PHOTOGRAPHY BY JEREMY GOERTZ


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SWITCH IT UP (previous page) Stripes and florals can work together when they share the same colour hues. Pink Tartan rose print pink & purple skirt, $295; Holt Renfrew striped v-neck sweater, $225; both Holt Renfrew, www.holtrenfrew.com. BCBGMAXAZRIA white crocheted top, $178; BCBGMAXAZRIA sunglasses $104; all www.bcbg.com. Stuart Weitzman Exit nude wedges, $375; www.stuartweitzman.com (Stuart Weitzman available at Chinook Centre). Black sash, stylist’s own. Artwork: The Old Refractory by Katherine L. Lannin

COLOUR ME HAPPY Bright, bold colours and pattern find an easy balance with wooden ethnic accessories. Club Monaco Cody drawstring pants; www.clubmonaco.com. Anthropologie sculpted blouse, $88; www.anthropologie.com. Tory Burch cardigan, $295; Holt Renfrew, www.holtrenfrew.com. Stuart Weitzman Torso nude tstrap, $395; www.stuartweitzman.com (Stuart Weitzman available at Chinook Centre). BCBGMAXAZRIA dimple mesh clutch, $231; BCBGMAXAZRIA necklace, $82; both www.bcbg.com. Bangles, stylists own. Artwork: “Reclining female nude”, by Min Hyung 34 | SPRING 2011 | citystyleandliving.com

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GET SHORTY Rethink shorts for work by adding a long jacket. Etro patterned jacket; $1,735; Holt Renfrew, www.holtrenfrew.com. Club Monaco Genae crochet short; www.clubmonaco.com. BCBGMAXAZRIA one shoulder ruffled dress (worn as shirt), $418; www.bcbg.com. Stuart Weitzman Exit nude wedges, $375; www.stuartweitzman.com (Stuart Weitzman available at Chinook Centre). Yellow belt, stylists own. Artwork:Theresa (left) and Jeremy (at right)by Min Hyung citystyleandliving.com | SPRING 2011 | 35


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GRAFFITI ARTIST Make an evening dress casual by adding a vest and pairing it with simple bohemian accessories. BCBGMAXAZRIA long strapless tiered dress, $478; BCBGMAXAZRIA double breasted vest, $131; BCBGMAXAZRIA rhinestone belt, $58; all www.bcbg.com. Kenneth Jay Lane multi strand white stone necklace, $95; Holt Renfrew, www.holtrenfrew.com. Stuart Weitzman Torso nude t-strap, $395; www.stuartweitzman.com (Stuart Weitzman available at Chinook Centre).


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PRINT APPEAL (previous page) Mix and match prints for an eclectic, youthful look. Anthropologie decade by decade skirt, $148; www.anthropologie.com. Diane Von Furstenberg printed top, $280; Holt Renfrew, www.holtrenfrew.com. BCBGMAXAZRIA gold multimesh bag, $94; www.bcbg.com. Stuart Weitzman Exit nude wedges, $375; www.stuartweitzman.com (Stuart Weitzman available at Chinook Centre). IN SEQUINS A scalloped edge billowy blouse contrasts with a spectacular sequined dress. Nanette Lepore cream long sleeved blouse, $335; Danielle Faith orange enamel long gold necklace, $315; both Holt Renfrew, www.holtrenfrew.com. Club Monaco Cato sequin dress; www.clubmonaco.com. Stuart Weitzman Torso nude t-strap, $395; www.stuartweitzman.com (Stuart Weitzman available at Chinook Centre). Special thank you to the staff at The Art Gallery of Calgary, www.artgallerycalgary.org. Model: Brittany, NUMA Life Management, www.numalife.com Hair and Makeup: Mallory McGowan, mallorymcgowan.com Styling: K&S Media

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| PASSPORT | TOUR GUIDE | 24 HOURS IN... |

CityStyleLiving &

TRAVEL

41 PASSPORT Travel news from around 42-43 TOUR GUIDE U.S. travel editor for Lonely planet robert reid 44-45 24 HOURS IN... moscow russia 46-56 A TIME OF RENEWING How a group of returned Saguenay Lac-Saintthe world

Jean locals are changing the region.

At mont-Édouard in the Saguenay Lac Saint Jean region of Quebec there are year round activities to keep you busy or if you prefer just sit back and enjoy the views. p. 46 40 | SPRING 2011 | citystyleandliving.com

K&S MEDIA

Picture Perfect Panorama


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Global Travel News

PASSPORT

WHere TO gO, WHAT TO See AnD WHAT TO DO ArOUnD THe WOrLD BY AmBer ALenT

Scent of a Country: Lietuvos Kvapas Can a country have a signature scent? Dainius rutkauskas co-founder of Lithuania’s fragrance thought so and speaks to CSL about this unique fragrance.

HAUTE CUISINE:

PLAZA ATHENÉE’S VERSION OF YUM CHA (DIM SUM)

THE GOURMET FRENCH VERSION OF DIM SUM? Try the six item ‘sum eat’ menu at the Plaza athenee in Paris. The elegant creations, prepared by chef Thierry Hernandez and his team take french classics to a new level of haute cuisine. How would you like to get your hands on duck à l’orange, shrimp thermidor and field mushrooms? The bites are served on a solid silver tray, designed especially for the bar, every evening from 6pm to 10pm during the Blue Hours and served with dolce forte & spicy tomato sauces. Sum Eat tray: 17 € for 6 items. plaza-athenee-paris.com

Q: Why was it important to develop Lithuania into fragrance? A: We were just thinking, what would be the most original and yet simple way to tell something about Lithuania. We are still “terra incognita” to most of the world’s community. Q: How did you go about creating this scent? A: This project started as a 100 per cent private initiative, and we invested two years of hard work into the project. The idea itself was brought into life by Mindaugas Stongvilas, Laima Drukneryte, and myself. Usually in the world of perfume, everything starts from composing a new fragrance, then creating the name, and then basing a ‘legend’ around it. The rule of three notes, was a gift in this case. We started from the legend, (to find out how the emotional character of Lithuania looks and then translated it into the language of scents). These notes includes our history, our culture and traditions, our little green and cosy towns, our modern technologies and our dreams for the future. Q: Tell us about the language – fragrance connection. A: The Lithuanian language developed directly from Sanskrit and is the last, living Baltic language in the world and one of the oldest in the family of Indo-European languages. In order to show this, we added the fragrance of sandalwood, which is usually associated with India, the place where our ancestors came from, where our language was born. So one can say, there is still a little fraction of ancient India preserved in the middle of Europe. Q: Tell us about the notes: A: Top note: bergamot, note of wild flower bouquet, ginger, raspberry, note of red berries, grapefruit; Middle note: lily of the valley, lilac, rose; Base note: amber, tree moss, cedar, sandalwood, patchouli, musk, note of tree smoke. www.scent.lt; 29 euros (plus shipping); For the full interview visit, www.citystyleandliving.com/fashion

TrUmp gOeS TO pAnAmA COURTESY TRUMP OCEAN CLUB; HOSTELWORLD.COM; LITHUANIA TOURISM; PLAZA ATHENEE

Opening in Spring 2011, the Trump Ocean Club® International Hotel & Tower® Panama, is Trump hotel collection’s first foray into Latin America. Located above Panama Bay, the 70 story hotel designed by architect Arias Serna Saravia resembles an open majestic sail and is set to make a statement. e 369 hotel rooms including 47 suites, range from approximately 526 to 1,561 square feet and include European cabinetry, marble flooring and granite countertops. e Ocean club will also include a 10000 square foot spa, multiple restaurants, and two floors of boutique shopping. www.trumppanamahotel.com

EWS N G N I K BREA

The CSL green ticker

Hostelworld.com hosted the 9th Annual Hoscar (HOStelworld Customers Annual Ratings) awards in February 2011, awarding excellence in the budget accommodation industry as recognized by Hostelworld.com customers. The Portuguese city of Lisbon proved to be a standout among hostels in the globe, securing the top three honours including ‘Travellers House’ (pictured at left) which was voted Best Hostel in the World for the third year in a row. For the full list of winners, www.hostelworld.com/hoscars-2011

When leaving hotel room turn off lights.

/Take a volunteer vacation - a reef or beach clean-up or charitable cause. ››

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reid at a native American site in Wichita, Kansas.

rOBerT reiD

LAST WORDS:

“This is a screen shot of a iphone video of me playing 'rosencrantz' in a Hamlet spoof on CeO at the Copenhagen TBeX event. (i'm to be killed within seconds.). At left: reid on the road.

The seasoned traveler, host of his own web travel show and U.S. travel editor with Lonely planet, reveals why we need travel writing, why Kansas can be a great destination and what’s always in his travel bag.

After graduating in journalism from the University of Oklahoma, I moved to New York, started traveling more, and eventually became an embarrassing Lonely Planet groupie. Working at a House Beautiful magazine in New York, I’d spend long lunches browsing Lonely Planet titles at a nearby bookstore and dreaming of places I’ve still not yet visited. After writing travel articles while living in Vietnam in the mid ‘90s, I drove across the US – from New York to San Francisco – to see if I could get a job at Lonely Planet’s Oakland office. After a few months I did. I worked as an editor, senior editor, publishing manager in all three offices, then left to write a

his inspiration A street scene in new York. Lonely planet's City guide to new York by robert reid.

Why is being a travel writer fulfilling?

We need journalists to cover hard news – elections, wars, mud slides – but it’s the travel community that knows places before, during and after a news event effects it. In other words it’s the voice of travelers, and in particular travel writers, that can refresh old stereotypes of places that’s changed without notice. That’s important. For example, note how Colombia has changed – that it is no longer the kidnapping, cocaine capital that its reputation leads us to believe. That you can go there. Travel knew that, more or less, first.

What destination surprised you the most?

My favourite city is down to London or New York – two cities I don’t need subtitles to read what all (most) of the locals are saying, and both are a lifetime to explore or know. I’m in awe of both, but I put NYC at the top. I recently moved om Brooklyn to Queens, and I love it. It’s a new New York to know. e world’s most diverse neighborhood, a bit uglier and without the brunch spots or indie bookstores, but a whole side of New York I know less than I should. Maybe the Bronx is next? 42 | SPRING 2011 | citystyleandliving.com

couple dozen guidebooks. For the last year and a half, I’m back ‘in house’ – though working from the Lonely Planet’s New York office (population one) – as U.S. Travel Editor. It’s a joy.

This is so hard to answer. I love it when you’re in a place you feel like you’re missing out by just not spending more time there: London, Berlin, Hanoi, Mexico City. I was in Copenhagen for the first time recently, and immediately fell for it – a few years ago Istanbul to me felt like I was traveling for the first time. I was in such awe. In the end,

COURTESY LONELY PLANET (2); NEW YORK CITY TOURISM; ROBERT REID (2)

Tell us about your career history.


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the answer, though, must be Kansas. In the middle of the American plains – the drivethrough or fly-over zone. The place people pass to get somewhere else. There, I learned all I need about travel. That if you stop at a grain elevator and ask, in earnest, for a tour, you’ll get one – that people everywhere are the main attraction, and if you try to learn about them, you’ll find them open up. I loved Kansas.

Are guidebooks becoming irrelevant in today’s world of immediate and rampant digital media?

What’s a ‘guidebook’? It doesn’t have to be in print format to do the same things: inform and inspire travelers. Obviously the playing field is shifting towards the digital – though slowly, our books are doing very well still. More people plan trips and book tickets online, they find restaurants in real time with smart phones etc. Lonely Planet has dozens of city guides for iPhones and its Discover series on iPad. The phrasebooks, in particular, have been quite a successful app sold to iPhones too. That’s only the beginning.

The old saw is – if you want to be a travel writer -never write a guidebook. Is that still true?

COURTESY CANON; PATAGONIA;INN AT THE IRISH PUB

That’s funny, but I’m not sure I agree. Writing a guidebook is a great way to get into places and meet people that you never would if you were traveling or signing up to write a feature on new hotels in Miami. It’s up to you. If you write a guidebook to Transylvania – as I have – you will access more of that region than essentially anyone who ever goes. Including locals. If you work at it, that’s a great launch pad for in-depth features, or to trigger story ideas, that few outsiders can pick up on. Also, I’d argue that guidebook writing may be the most important travel writing that exists. Not the most narrative, surely, but most important. I say this because unlike essays, for example, the people who read you are far more likely to follow you. That your suggestions literally make trips and build travel memories in a far more real way than any other travel writing. So it’s nothing to knock, being a guidebook writer, either!

You talk about the importance of asking questions and getting interested in things (like a pharmacy museum for example) that you otherwise would have ignored. What is your approach to getting a great story? You have to ask questions to things you know the answer to, to things that likely have no answer, or to things you don’t realize

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you’re interested in. Any place, any, has great travel experiences and stories. But locals or local experts sometimes don’t know what they are – they’re so embedded in their life. It takes an outsider perspective, sometimes, to pull them out. And that takes patience and curiosity. Everyone will find a different type of story from a place. I was interested in the un-visited part of Long Island, outside New York City – the blue-collar suburbs between Manhattan and the beaches at the Hamptons. The more I thought about it, the more I realized the only pop culture references I really knew of where from Billy Joel songs – songs like ‘Scenes from an Italian Restaurant’ and his first album ‘Cold Spring Harbor.’ I got on the phone and started asking questions, and eventually tracked down bars he went to, a pier he used to go oyster fishing from, a school he played once, his old home. Then I went and asked around, and found an old neighbour who remember hearing his clunking at the piano keys when he was in junior high. It all comes from a single idea, then being open to wear following it takes you. Sometimes that means Billy Joel.

What was the inspiration for your blog and the 76 second travel show?

It’s pretty simple. I wanted to do video, wanted it short, and it evolved from there. I’ve done 45 episodes now – some getting more and more difficult to do – and shot, wrote and edited all by myself. I’m no expert. And that’s the point. I used accessible travelfriendly tools – a Flip Video often – and even hand-make many of my own signs. Just want to show that everyone can do it – like travel itself. As far as what to cover on 76, I tend to like the tangents in travel. People like beaches, so what makes a beach? Sand. Does sand have a story – I talked with a sand expert on it. For President’s Day in the US last year, I used my NYC base to think how presidential history crossed it – I realized one was born there, Theodore Roosevelt, but grew bored with him, so picked up the story with very obscure (and unsuccessful) president Chester A Arthur – whose became president in NY (after assassination of James Garfield). Turns out his house, where he was inaugurated, is now an Indian spice shop – and you can get sandwiches in his former bedroom. Is there any story better than that?

Favourite travel memory.

My dad bought me a sun gold idol outside the pyramids near Mexico City when I was five. It was all over from then and there. Travel wasn’t going away for me. CSL

1

his favourites

patagonia critical mass bag. patagonia beach bucket hat. Canon ViXiA camcorder.

1. ALWAYS in mY TrAVeL BAg - “A computer is not a must-have for me, but something to document the trip is. Usually it’s a video camera, a camera and notebook. But lately i’ve been experimenting with my old 35mm camera and a microcassette recorder. my little patagonia ‘man purse,’ a shoulder-strap bag that fit the above devices, and looks rather dorky on the subway. Depending on weather, either long underwear or a hat. The former if you’re going somewhere in the cold – and i LOVe traveling in the cold – that latter if it’s hot. You forget how much time you’re spending outdoors when you travel. Long underwear or a hat helps beat the wind or sun. And, yes, i never go far without my ipod.”

2

2. FAVOUriTe HOTeL in THe WOrLD “i really loved the inn at the irish pub on St James place in Atlantic City. i stayed recently, while following the properties around the monopoly board – the game is based on Atlantic City. St James place is a tiny crooked lane, just off the boardwalk, with a few monthly rental apartments and inns. This one, originally opened over 100 years ago, feels like going into a ‘Little rascals’ episode – all done up with agesold pieces from local estate sales. Lace curtains blowing in the windows. Victorian doo-dads, embroidered art on walls, slanted floors and sea views. it was clunky, old but clean. And a real time-travel experience. plus the room was only $25.” citystyleandliving.com | SPRING 2011 | 43


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24 HOURS IN...

Moscow, RUSSIA

BREAKFAST AT THE RADISSON ROYAL, ONE OF STALIN’S 7 SISTERS 7 A.M. Awaken in your luxurious room at the landmark R adisson Royal

Hotel (www.radisson.ru/royalhotel-moscow). Architecturally significant as one of Stalin’s Seven Sisters (www.moscow-life.com/moscow/seven-sisters), this monolithic structure is a visual testimony to Russian history. Head to the Verandah Restaurant on the 2nd floor for a sumptuous breakfast buffet with more than 170 items of Mediterranean and Russian cuisine.

LITERARY HAUNT 8 A.M. A UNESCO World Heritage Site, Novodevichy Convent and

Cemeter y (www.sacred-destinations.com/russia/moscow-novodevichy-convent.htm)was founded in 1524. Snap a photo of the eye-catching Baroque style bell tower, completed in 1690. While Peter the Great used the convent to imprison both his wife and his sister, it has also played a role in the classic Leo Tolstoy novels, War and Peace and Anna Karenina.

HISTORIC CHURCH 9 A.M. Venture on to the Church of St. Nicholas (www.passport-

magazine.ru/article/132), a small wooden church originally constructed in 1625, then rebuilt roughly 50 years using more elaborate materials. Tolstoy

44 | SPRING 2011 | citystyleandliving.com

pHOTOgrApHY AnD TeXT BY WAnDA LOVe

resided in the church parish just a few blocks away.

SEEING RED AT THE KREMLIN 10 A.M. Board the metro at station Frunzenskaya to Okhotny Ryad. Exit outdoors to find yourself beside Alexander Garden with the Kremlin (en.wikipedia.org/wiki/Moscow_Kremlin) wall as a backdrop. Visit the Tomb of the Unknown Soldier, dedicated to those who ‘have fallen for the Motherland” from 1941 – 45. Wander by at the top of the hour to observe the changing of the guard in all its formality. e most intriguing tour inside the Kremlin is the Armoury Chamber (www.kreml.ru/en/museums/armoury), which houses artifacts including jewels, silverware, a gorgeous collection of Fabergé eggs and elegant ceremonial carriages. Advance tickets are highly recommended. Didn’t plan in advance? Tour the many churches hidden behind the imposing red wall.

ICONIC RUSSIA 11:30 A.M. Enter onto Red Square (www.moscow-life.com/moscow/red-

square), the most popular visitor attraction in Moscow. See Lenin’s Tomb, a mausoleum containing the embalmed body of Vladimir Lenin


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(www.bbc.co.uk/history/historic_ figures/lenin_vladimir.shtml) and flanking the eastern side of Red Square is the ornate shopping centre, GUM (www.gum .ru/en/history), full of luxury labels like Burberry, Dior and Hermes. Iconic St. Basil’s cathedral (www.moscow.info/red-square/stbasils-cathedral.aspx), in its colourful splendour, looms at the end of Red Square.

FASHIONABLE LUNCH 12 P.M. See and be seen with

well-heeled Muscovites as you enjoy lunch at Vogue Café (eng. novikovgroup.ru/content/ view/11/19/lang,ru).

JUST DANCE 1:30 P.M. Just steps from

Vogue is the home of classic Russian ballet and opera, the Bolshoi eatre www.bolshoi.ru/ en). Board the metro’s blue line at Ploshchad Revolyutsii, marveling at the 72 sculptures adorning the station.

LIVE IT UP 2 P.M. Exit at Partizanskaya

and meander the stalls at Izmailovsky Market (www. moscow-taxi.com/sightseeing/izmailovsky-market.html), where matryoshka dolls, fur hats, and linens abound. Sample shashlik (skewers of grilled meat) from the outdoor food vendors, and wash it down with kvas, a drink made of fermented rye bread before entering the vodka museum (www.vodkamuseum.ru/english/museum).

STOP IN THE NAME OF... 5:30 P.M. You’ve marveled at

the architecture on Moscow’s metro but the best is yet to come. Stop at Elektrozavodskaya for a quick look. Two stops further, switch to the circle line and stop at Komsomolskaya, Prospekt Mira and Novoslobodskaya before exiting at Kievskaya.

SIGHTSEEING 7 P.M. Let the famous monu-

ments come to you on a

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Moscow River Cruise (ww.radisson.ru/ royalhotel-moscow/river-cruise). Pass by Gorky Park (www.moscow.info/parks/gorkypark.aspx), the controversial statue of Peter the Great (rumoured to be Christopher Columbus, (ww.rferl.org/ content/In_Wake_Of_Luzhkovs _Ouster_Unloved_Moscow_Mo numents_Future_In_Doubt /2184816.html), Cathedral of Christ the Saviour (en. wikipedia.org/wiki/Cathedral_of _Christ_the_Saviour), e Kremlin and more.

DINING 9:30 P.M. Locals dine late so

it’s off to Pushkin Café (www.russkaya-storona.ru/ moscow/restaurants/CafePushkin) for traditional Russian fare and vodka, of course!

VIEW FROM THE TOP 12 A.M. End the day with

breath-taking views from the Radisson’s Troubadour bar or City Space Bar at Swissotel (www.swissotel.com/EN/ Destinations/Russia/Swissotel +Krasye+Holmy/HOTEL+HO ME/Gallery/Dining/city-spacebar.htm). Feeling romantic? Stop by Luzhkov Bridge. Bring a padlock and add yours to one of the metal trees, then toss the key in the river to ‘lock your love’ before heading home. CSL

metro guide Download the Yandex metro app for Moscow. It shows you which metro stop is closest to your location and also helps you navigate your way around the system. If you will be using the metro several times during your stay, it's best to buy a pass for 5, 10 or 20 trips. Inside each metro stop is a ticket booth marked "Kacca". It's an inexpensive and easy way to traverse the city. There are no 'zones'! One ticket and you can ride as far as you wish.

WANDA LOvE is a Canadian currently residing in Moscow. You can follow her russian adventures online at www.wandalove.com citystyleandliving.com | SPRING 2011 | 45


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A TIME OF

RENEWING

Kailash Maharaj travels to Saguenay-Lac-Saint-Jean Quebec to ďŹ nd out how a group of entrepreneurial locals is revivify the region with their accumulated knowledge, passion and insight and she joins them in celebrating wholeheartedly the region’s wonders. 46 | SPRING 2011 | citystyleandliving.com


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This page: rose-Alice Cote at her family owned cheese making facility and farm. Opposite: The steep rock face of the Saguenay fjord.


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DON’T UNDERESTI

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ON A WHIM, I AM CLIMBING AN EMBANKMENT AT THE EDGE OF A HIGHWAY in La Baie trying to keep my footing while Marcel Bouchard, chef and owner of Auberge des 21, accustomed to hunting in the wilds of Northern Quebec, easily makes it up. After clobbering through a profusion of bushes, Bouchard picks some hard, red berries from a tree for me to inspect. I have heard the name amelanchier several times and have even tasted a standout liqueur made from the fruit, but have not seen them until now. It is not the first (nor will it be the last) time that someone, noticing my interest, has gone out of their way to lend a hand or even offer gifts. This part of Quebec is a series of grain fields and dairy farms surrounded by boreal forest (akin to Banff yet more lush). Primarily a country area, the old codes of courtesy and neighbourliness endure. Bouchard, who was born in nearby Alma, is no stranger to the area and its customs. Though he spent years running the Auberge Estrimont in the Eastern Townships and the Manoir Richelieu in Charlevoix and competing in culinary competitions for Canada around the world, he returned to the region in 1992. One day he was sitting on a bench at the hotel remarking, “Ah, this is a nice place.” Two days later he owned the establishment. The inn is a sophisticated 31 room getaway that overlooks the Saguenay Fjord. Although Bouchard mentions that he is an innkeeper unlike his Quebec City friends who are restaurant owners, it is at his restaurant, Le Doyen, where Bouchard’s personality is fully disclosed. Alongside an extensive wine list that garnered awards from Wine Spectator, the menu, which changes daily, includes game meats, offal, berries and smoked meat. “If you give the same ingredients to three chefs, they will make three different things. I grew up with First Nations and a large part of my cooking belongs to them,” he says while demonstrating how to make smoked trout with beurre blanc, chives, and roasted beets (the inn also hosts cooking classes). “Either you are a chef or you’re not a chef. Everybody goes to school to learn cooking - some will be a chef in two years, some never.” Bouchard is a teddy bear with a daring wit, great story-telling abilities (he once had to use carrots as hoists to control the temperature of his stovetop in Columbia) and an encyclopaedic knowledge of food (“the seeds of the clover plant are an alternative to salt”). He speaks often of his family (one of his sons Dannik is the sommelier at the restaurant). “With this kind of job sometimes we don’t have the time to take care of the family as we would like,” he says. Though when asked why he does this he explains, “Mainly to make people happy and give back to people what we have had a chance to have. What it gives me is not very important.” Bouchard represents what has become something of a theme in the region – one who was born and raised the region who left for better opportunities elsewhere but whose commitment and love of their region drew them back. Quebec is a continuing love affair for me and my reason for coming to Saguenay-L ac-SaintJean is simple – I am captivated by the Saguenay fjord, a competitor in stunning beauty with the otherwise dominant spectacle of the Saint Lawrence. There is perhaps no better place to quietly contemplate the only fjord in North America than L’Anse-Saint-Jean, a storybook village three hours driving from Quebec City. There are a few tourists, mainly French, who come to this remote part of Quebec, but for the most part the village retains an unhurried dignity. It is the sort of place that feels exceptionally far away from the travails of my daily life in Calgary. I am staying at Les Gites du Fjord which juxtaposes views of the fjord with accommodation nestled in the woods. There are several families staying here and though every modern conven48 | SPRING 2011 | citystyleandliving.com

OF THE


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MATE THE POWER

FJORD ALL TIME Clockwise

from top left: Danny Bouchard at the Ouiatchouan river falls at Val Jalbert. Doris Duchesne and Lynn mercure at a lookout point at mont edouard. A bear roams an enclosure as the Zoo sauvage de Saint-Félicien. marie-nick gagnon and iris paquin at Site de la nouvelle France. The sand at parc national de la pointe Taillon. Le exterior of Auberge La Fjordelaise. A lamb appetizer prepared by myriam Larouche of l’Orée des Champs.

E SPIRIT OF THE AREA

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An angora goat in the pasture at Chevrier du nord enjoys the sun while the rest of the herd seeks shade.


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HOUSE AND GARDEN-

From top: Charles gagnon of microbrasserie du Lac Saint-Jean. Jardin Scullion owner Brian Scullion. Chef marcel Bouchard. Hôtel Universel’s Dany Thibeault dessert of White chocolate cheese cake with lavender and lemon sablé poched pears and pikauba from Fromagerie Lehman mini grilled cheese.

ience is afforded, it still captures the freedom of camping. Marina Lavoie, the chef at Restaurant L'Islet stops by my table one night to discuss her menu. The smoked trout is a specialty and her dish of escargot in a cream sauce is a delight, giving local ingredients a home-style flourish. Part of the Saguenay-St. Lawrence Marine Park managed jointly by the province and the national government, the Saguenay fjord offers various activities on its waters. Intrigued, I set out kayaking one day with Sandra Guindon, my guide with Fjord en Kayak. Young and energetic, Guindon spent three months in Chile and her patience shows as she briefs me (who has never kayaked before). As we get into the water, she intersperses paddling with talk of the fjord and the region. Winding its way 100 kilometres from the Saint Lawrence to the Saguenay River, the fjord is a curiosity, composed mainly of dense salt water originating in the Atlantic over which freshwater from Lac Saint-Jean remains suspended at the surface. Its deepest point changes because of shifting sediment and among the 76 species of fish that live in its waters, the elusive Greenland shark has become lore. I glide along ever more certain of the movements that will take me forward or turn me from side to side. Guindon explains that the tides on the fjord can vary from as much as five meters. It is not until the next morning that I see for myself the extent of the water’s movement. Kayakers heave their boats many meters to reach the water, where, only the day before, we barely left the shore before our calves were submerged in water. Large rocks are visible where there was once only water, green grass and mud puddles where once the water covered them entirely. Still longing to explore the fjord I hop aboard Les Croisières du Fjord. It is a tradition to play Ave Maria when passing the five tonne statue of Our Lady of the Saguenay that was erected on the site to commemorate the miracle of Charles-Napoleon Robitaille who escaped drowning in the river in 1881. The boat lingers near the 3 ton statue. The rock face here is steep and tall giving the sense of a gothic cathedral. There are seals frolicking on the rock outcroppings and passengers are glued to the windows. That evening, I meet Auberge La Fjordelaise owner and Chef Rita Gau-

dreault who transformed an historic boarding-house in L’Anse-Saint-Jean into an inn. It retains many of the hallmarks of a bygone era - a wrap around veranda, hardwood interiors and period furnishings. Gaudreault grew up in the village and as a child regarded the house with unmitigated fascination. “No one from the village went in. The woman who owned it lodged people from away and it was like a mystery. It always had an air of, ‘what happens there and who are these people?’” Though she works year round cooking in the kitchen and taking care of guests needs at the inn she still feels rooted to the place. “This place has a calming effect on you. One must love this, for me it is not a chore.” It is late when I emerge from the restaurant to observe the Perseids meteor shower. There are stars flying across the sky. The Milky Way is clearly visible with no light pollution to mar the view. Tonight, though I have no wishes to make. Much of the focus in the area remains on the Saugenay fjord, but several enterprising sons and daughters of the soil have turned their attention landward. I pass a covered bridge and several old earthen ovens sheltered under wooden roofs that were once used for cooking during the summer on my way to Mont-Édouard. Barely ten minutes from L’Anse-Saint- Jean, MontÉdouard is primarily a ski village, but boasts a grocery store, the 18 room Maison Vaibron inn, a spa, and condominiums. Lynn Mercure and her husband Doris Duchesne, the owners, hail from the area and after years spent in the pulp and paper industry (her) and in project management (him), they decided to open the resort. Begun in 2004, it is open year round and as Doris puts it, “you can do almost anything here - kayak, dog sleigh, go horseback riding, fish.” After lunch at Au comptoir d'Édouard, I have an excellent spa treatment at Edouard les Bains the only Nordic spa in the region. The spa treatment alone is worth a trip to Mont-Édouard - after a relaxing and stimulating massage from Marianne, easing my muscles from kayaking the day before, I sink into the eucalyptus infused sauna before dipping into a shocking ice cold bath, and finally into a hot tub. Mercure and Duchesne then take me on a tour of the property. Zooming around in a blue pickup truck, Duchesne enjoys show-

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REVIVE THE FARM BY B

ALL IN THE FAMILY

Clockwise from top left: performers at Cambriole. mr. and mrs. pachon with daughter-in-law Cece. A sign for Le Domaine Cageot. exterior of edouard les Bains. A soup at Le Doyen. Horizon evasion’s Jerome Dufresne. Blueberries, symbol of the areas. myriam Larouche with brother Dany and his son Zachary.

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Y BEING INNOVATIVE

ing off the resort, part of which is still under construction, while Mercure peppers the conversation with travel tips. The couple, who have two daughters and four grandchildren, are electric; they have the sort of verve absent in people much younger. “The more we build the busier we are,” confides Mercure, “I think it’s a good thing for us that we never waited to be retired.” Eventually, we make our way on foot to a lookout point where, in the distance, the fjord and the town are visible. All around fir trees stand upright on undulating hills like players in a marching band. From all corners we are enveloped by forest. On the ground, blueberry bushes hold tightly to the few fruit’s growing despite this year’s poor weather. Then, the couple tells me that last year they travelled to Asia for the first time and though they enjoyed it, “sometimes we pay to travel really far, and we have the same thing here.” Up here the words echo and their meaning resonates - the couple do not take for granted, but appreciate and nurture what they have. Appreciation for the bounty of the region is the basis of Jérome Dufresne’s business Horizon Evasion which has been offering tours of the Saugenay interior on dune buggy for the last two years. As I wait for him to do a security check, across the street a man begins to play the accordion. Dufresne packs up things in a flash and we take to the road. There are steep inclines to navigate and unpaved dirt roads. The excursion is a great way to access the otherwise hidden landscape of the region. At one point we stop near a river with tiny rapids, sitting amongst large rocks we take in our surroundings. There is no one else in sight; it is as if the whole forest belongs to us.

B

EFORE MAKING MY WAY TOWARD LAC SAINT-JEAN I TAKE A DETOUR TO GO WHALE-WATCHING. Sailboats abound on the water all the way to Taddousac. I am chanceuse as they say in the region, as it is prime feeding time for the dozens of humpbacks, and minky whales. Everywhere I look, I see flukes (whale tails) high in the air, birds feeding on the barnacles on the backs of the mammals, and even witness a full breach. Indeed, the lifestyle here is as much about outdoor pursuits as cultural pursuits. Berry picking and mushroom hunting remain popular hobbies. The region has its own flag and people here call themselves blueberries. The Montagnais people first inhabited the region that enticed Jacques Cartier with stories of a Kingdom of Saguenay. In 1997 an elected king came to prominence more in a marketing effort than a tactic of succession. But people here are proud of their history, and know how to let it serve and inspire them. This is no more in evidence than at a theatre performance of Les Aventures d’un Flo. Recapitulating the history of the region through the long-lived main character, the French-language show (an English version is planned this fall) is a dazzling song-dance and pyrotechnic production worthy of Broadway. In Chicoutimi, another evening, I attend a rousing musical and dance show, Passionara 2 Ecce Mundo full of non-stop high energy performances and elaborate costumes. At Site de la Nouvelle France, a recreation of Quebec City during the seventeenth century that served as the backdrop to the Canadian film production Black Robe, there are costumed interpreters reciting soliloquy. At the site’s equestrian show, Cambriole, acrobatics, dressage, and amazing feats performed by miniature horses, dogs, and humans combine in a spectacle that earns audible gasps at several places during the show. There is so much talent here - a reminder that world-class entertainment is not reserved to big cities. Just as old towns are being given a new lease on life, so too historical monuments. At Val Jalbert, a multi-million dollar upgrade has transformed the former ghost town. Meant to recreate the life of 1920’s Quebec, guests can stay in one of the fully furnished on-site hotel rooms. From the outside my room resembles the other buildings in the park but inside a flat screen television and pod-style coffee maker assure me that no essential detail was skipped. The ghost town was once a pulp mill and supplier to the great newspapers of the time and historical buildings including a post office, butcher shop and the only remaining convent of its kind in Quebec serve as reminders of the village’s past. There are also several original crumbling houses left intact to show the extent of a construction fault that made them unsafe. Dany Bouchard lived in Montreal before he took over as general manager 20 months ago. At the Ouiatchouan Falls, an icon of Quebec inside the park, we can barely talk above the sound of rushing water. Bouchard manages to tell me that not long after he took his position, a long-time employee offered to give him a close-up look at the falls which entailed climbing beneath a tunnel and hanging precariously onto trees. The view however was spectacular. “I asked, ‘do you mind if we made people know about this spot?’ He said of course this is the best place in the house. So this it,” he says referring

E THING OF A NORM

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A TOUCH OF LUXURY From

to a fibreglass bridge constructed above the falls. “Don’t underestimate the power of the spirit of the area, this village,” he says, and though he is referring to Val Jalbert, they are words that seem to apply to the region itself. A new generation seems intent on reinvigorating the area. They are returning to the soil where they grew up and supplanting it with new ideas, products and innovations. There is a sense of community here that each is helping the other. Not in the way of competition, but to better the whole region. “All the cheese makers are around my age and if I need advice or have a problem I call them,” says Rose-Alice Côté from Fromagerie Medard in Saint-Gédéon. We are standing in the middle of the family’s cheese making operation and she has just humoured me by ringing the bell atop the building to signal that the popular cheese curds are ready. Inside, a giant painting serves as inspiration for the names of the eight cheeses made here and the artwork on their labels. Fromagerie Medard is named after the family patriarch, who, following Quebec law of the time had 12 living children and was given a choice between 50 acres of land or 100 dollars. He opted for the former. Côté is the sixth generation of her family that has worked on the land. Initially though she studied to be a teacher. “My parents started the business and I am taking over. I love my life. I won’t do anything else only this.” She oversees work at the dairy and there are plans for a bakery which her sister will run. “To live in agriculture, to diversify, that it remains in the family, those are really the goals of the cheese making,” she says. Revivify the farm by being innovative has become something of a norm in Saint-Gédéon. Patrick Fortier, a dairy farmer by trade who also has a degree in agricultural management, began raising bees for honey. Four years ago he started producing mead under the label Hydromel des Ruisseaux (the company is called Miel des ruisseaux). “Mead is the oldest drink in the world,” says Fortier on a break from his regular farm duties. Today, with 180 hives he produces three alcoholic mead drinks including a blueberry aperitif mead and an award winning oak aged mead. Spring water from the Laurentians in addition to the honey give the mead a taste similar to fruit based liqueurs. 54 | SPRING 2011 | citystyleandliving.com

At the Microbrasserie du Lac St-Jean, also in Saint-Gédéon, I meet Charles Gagnon, owner, with his brother and sister-in-law, of the three year old microbrewery. Offering ales and lager the small scale operation sells half litre bottles at the brewery and to restaurants and shops in Quebec. Their offbeat humour shows up in the names of their beers which Gagnon says derive from local folklore. Gagnon takes me on a tour of the beer making facilities on the lower level of the two storey house where they also have a bistro and store. Gagnon’s brother is the master brewer and amidst steel tanks redolent with beer he explains, “Our family has been in Saint-Gédéon for many generations. My brother and I studied outside of the region and we decided to come back. The region has so much to offer.” Elsewhere, old family farms are seeing a revival. Annie and Regis Pilote got creative when their parents considered selling their 92 acre farm - they began raising angora goats for mohair. “We wanted to take over the farm and make it lucrative,” notes Annie. The siblings, along with their parents, started Chevrier du Nord in 2000. Not only is the farm used to raise the goats, but much of the land is cultivated to produce grain – pea, oats, barley - feed known to produce lustrous fleece. With 70 head producing around 1300 pounds of mohair per year, the siblings soon realized that it was cost effective to process the mohair from raw fibre to yarn. The entire process from shearing to dyeing to weaving is undertaken at the farm which is a member of the économusées of Quebec a working museum and artisan concept. While a small quantity of the mohair goes into the production of knitting yarn, Chevrier du Nord also specializes in handmade clothing. Annie studied to be a fashion designer and is currently pursuing a graduate degree in textile and art. “My inspiration is the material itself, a look that is Oriental mixed with a warmth that is Occidental. It is a multi-cultural mix. Also, in our backyard the First Nations culture inspires me in terms of techniques. That’s why we speak of multi-cultures within our own culture,” says Annie who has shown her pieces in Africa and Quebec. The soft, luxurious fibre is transformed into one-of-a kind pieces including scarves and socks, liseuse (knitted bolero style

COURTESY LE PHARE BLEU

top left: Bottles of Hydromel des ruisseaux mead made in Saint-gédéon. Annie and regis pilote of Chevrier du nord in their store. A sign for Les gites du fjord in L’Anse-Saint-Jean. Dany Thibeault of Le Bordelais at the Hotel Universel in Alma. Kim Boulianne of Hotel Universel.


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jacket), capes, blankets and long coats. “It is almost impossible to find pure mohair you usually find it mixed with other fibres,” remarks Regis who displays a deep sense of respect for his sister and her talents. The workmanship is so fine that I cannot leave without purchasing a few pieces. At another farm, Domaine le Cageot, I take a ramble in the fields with David, gorging on raspberries and wild hazelnuts before coming back to the store for a tasting of their award winning berry liqueurs. David’s father-inlaw, Donald Tremblay owns the place, which began as a fruit farm before the family began diversifying into liqueurs. Among their line of products are addictive not-too tart vinaigrettes. I bring back several bottles. Saguenay-Lac-Saint-Jean espouses a return to the land and not only family farms, but entire concepts have been renewed. At the Zoo Sauvage in SaintFélicien, visitors are caged while the animals run wild. I come to see for myself how this works, and meet up with Martin Imbeault, an interpreter at the zoo. Imbeault gravitates naturally to the many kids running around, responding to their eagerness to learn. He even talks to me at length about his passion for the underappreciated bat, before noting that the fellow who is now feeding the puma has worked at the zoo for 45 years. The zoo mimics the natural environment of animals ranging from Mongolian musk ox and elk, to Amur tigers and cranes. I tour the expansive zoo, listening to anecdotes from Imbeault, who at present seems quite amused to inform me that the highly intelligent Japanese Macaque (snow monkey) often constructs implements to fool the electric wire fencing. My last stop is the spectacular 4-d film depicting the seasons at the zoo. The fourth dimension is touch and I feel the slither of a snake at my feet, gentle summer rain, and snowflakes falling on my face. Nature, it seems, is never far in the region. A former airplane pilot in Calgary, Brian Scullion began the Jardin Scullion, a 40 acre garden, in his native Alma 25 years ago. “I wanted to be close to the earth I wanted to live with farming and create jobs here which is a problem in this area.” The garden (which is herbicide free, and uses recycled rainwater), is only one part of a formidable backdrop. Scullion has integrated a pet farm, a secondary garden walk, restaurant, interpretive centre, night-time light show and nursery that sells to eager home gardeners. The gardens are anchored by two main buildings an interpretation center and Scullion’s his house. Both have high ceilings, huge windows and stone work but the interpretive centre culminates in two significant pieces: a giant dream catcher and a massive mural showcasing all the seasons of the garden, animals spotted at the gardens along with a portrait of Scullion’s family. “I get to sleep above my dream. So actually I have my head on my pillow and it’s my dream to have this garden,” relates Scullion. Another dream-like landscape I visit is the Parc du Pointe Taillon. The mix of black, white and red sand that forms a striated pattern on the shore of Lac Saint-Jean is glacial in origin says Jean Larouche a park officer. The lake is so large that the water abuts the horizon. Larouche tells me that the summer months are packed with people. Fearing a thunderstorm we cut short a planned bicycle ride on the Véloroute des Bleuets and take a car to visit posh tents with solar powered bathrooms. While more rustic accommodation is available the idea at the park seems a sort of hybrid between traditional camping and modern ‘glamping’. Though the rain is pouring, Larouche’s quick humour with the sort of impishness that is at once charming and surprising never wanes.

O

NCE KNOWN EXCLUSIVELY AS A REGION OF ALUMINUM PLANTS and lumber yards, Saugenay-Lac-Saint-Jean is increasingly a gastronomic centre. From the time I drive up to a tree lined street in a tony neighbourhood of Jonquière, I sense that this fine dining experience will be memorable. A family run inn (with six-rooms, one suite) and restaurant, Auberge Villa Pachon was once the residence of William Price often referred to as the father of Saguenay. Later, it was used as the guesthouse for visiting business people until Daniel Pachon and his wife Carole Tremblay Pachon bought it in 1999. The inn is a white, early twentieth century mansion amidst secluded gardens (that Mr. Pachon is fond of tending). I am joined for lunch by Cece, the Pachon’s daughter-in-law who oversees marketing for the inn and is originally from Peru. We begin with a breathtaking house smoked salmon with just a hint of pine. Madame Pachon expertly chooses the wine list and marries our first course with an apple cremant and Frambleu (from Domaine le Cageot). “This is a drink of pride for us – all local terrior ingredients,” says Cece adding that Mr. Pachon, the chef at the inn, sources most of his ingredients locally. Every dish is exceptionally flavourful. It is one of the loveliest meals I have had, with an astounding attention to

detail and use of regional specialties. A native of Carcassone in the south of France, Mr. Pachon came to Canada following the lead of his brother who is also a chef. While his brother went on to Japan, he stayed in Canada eventually meeting his wife, who is from the area. He has a deservedly illustrious reputation in the province dating from his appearance on a popular television show where he demonstrated how to make a cassoulet. Within days the restaurant was swamped with orders. The requests were so frequent that Pachon extended his kitchen devoting an entire space only to the making of cassoulet. When I meet him in his kitchen Pachon is passionate and spunky. “Essentially we do this to give others pleasure. If you don’t do this for that reason you have fooled yourself,” he explains. As well as awards for their food, the restaurant has also garnered acclaim for their wine cellar including La Grande Carte D’or from the college of Les Vins du Quebec and its six thousand bottles range in price from several dollars to several thousand dollars. “This is the pride of Mr. and Mrs. Pachon,” says Cece as she takes me on a tour of the establishment which includes three separate dining rooms. At one point she pauses. “I’ve discovered things here I never imagined doing. I have also discovered everything to do with food and wine - learning to eat with ingredients from this region.” Of course, she is in the right place to do so. Another day, I meet with Chef Danny Thibeault from Hotel Universel in Alma along with Kim Boulianne who works in sales and marketing at the newly renovated 71 room hotel that her family owns. Boulianne has a breezy, laughing personality. Thibeault is undoubtedly a master saucier. This is evident from the time I taste the blueberry sauce that accompanies my grilled deer steak with cromesquis of foie gras in panko crust. A chef is in the details and Thibeault displays fine-tuned culinary skills. Trained in Quebec City, Thibault has been at the hotel’s restaurant, Le Bourdelain, for two years. The move precipitated, “because I met a girl from here,” he says. The hotel is the corporate centre for the area and there is a steady stream of professionals at the restaurant. Thibeault’s predilection for mushroom, game and dark chocolate comes through in his cuisine which is both masculine and assertive. “I think we can translate our personality through our cuisine. It is an artistic and creative profession.” Adept at seasoning (not surprising as he says that he constantly tastes his food) Thibeault also makes food that is clever – my dessert of white chocolate cheese cake with lavender and lemon sablé poched pears and Pikauba from Fromagerie Lehman mini grilled cheese –resembles a breakfast dish but is inspired in its execution. “He really excels at dessert,” whispers Boulianne who is the epitome of a true hostess. Boulianne then explains that the food in the area has multiple influences. “There are three founding cultures in this region the Aboriginal, the English and French,” she says before adding that from each something was learned and integrated. With its high ceilings, 23 foot B.C. fir wooden beams and stone accents, Myriam Larouche’s barn calls out for a dinner party - and the sort that she throws is both delicious and relaxing. The barn is the focal point of her agrotourism efforts at À l'Orée des Champs - visitors come to enjoy a meal, walk in the woods, visit the lake, have a drink at the gazebo, pick up freshly butchered lamb, or take in a meal and show. The third generation of her family on the land, Larouche holds a degree in nutrition and spent time in practise before becoming a sales representative for 15 years. “At that point I was ready to do something else. The food and nutrition side was always my passion.” With her husband and children she took a “life-changing” trip to Australia and then moved back to the farm envisioning that the business would occupy only a portion of her time. “We didn’t have a clue. It is not a couple of months here and there, it’s full time,” she says with characteristic effervescence. It was her father who began to specialize in raising lamb when he took over the farm in the 1970s. In 2000 her father along with three of her seven siblings founded the company which Larouche later joined. For lunch Larouche serves a starter of lamb sausage, lamb in phyllo and lamb meatballs which borrows Mediterranean and Middle Eastern flavours. There is no hint of gaminess and each preparation is unique. Several delicious courses follow and as she brings dessert Larouche speaks about her connection to the land. “It is special how we react to our own town you never see it as beautiful as it is. I remember when I came back from Toronto, it is very different from here, and I was like ‘oh it is so beautiful, there’s no place like this.’” The promise of Saguenay Lac Saint-Jean is this - you can find your dream life by returning home. CSL citystyleandliving.com | SPRING 2011 | 55


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GUIDE TO LAC ST. JEAN AND SAGUENAy, QUEBEC Baptiste, L'Anse-Saint-Jean; (418) 272-2560 or 1(866) 3722560; www.fjordelaise.com Chicoutimi Alma St. Felix d’Otis Tadoussasc Jonquière La L’AnseBaie Saint-Jean

GETTING THERE

Saint Lawrence

St. Félicien

Air Canada Direct to Quebec City and Montreal from where a rental car is the best way to reach the region. www.aircanada.com L’ANSE SAINT-JEAN

WHERE TO STAY Condos et chalets Les Gîtes du Fjord Fully furnished condos and chalets include kitchenette. View of Sagenay fjord. Restaurant L’islet noted for its home smoked trout. 354 rue Saint-Jean-Baptiste, L’Anse-Saint-Jean, Québec; (418) 2723430 or 1(800) 561-8060; www.lesgitesdufjord.com

WHAT TO DO Les Croisières du Fjord A 90-minute tour aboard a cruise boat which leaves from the main dock of the marina. (418) 543-7630 or 1 (800) 363-7248; www.croisieresdufjord.com

Au Comptoir d’Édouard Grocery store and casual dining. 60, rue Dallaire L'Anse-Saint-Jean, Québec; (418) 272-3232 ext. 307. Mont Edouard Ski Resort and Edouard Les Bains Nordic spa, ski village, outdoor activities and accomodations available at friendly family run resort. 1 rue de la Canourgue, L’Anse-Saint-Jean; (418) 272-3232 or 1(877) 472-3232; www.edouard-les-bains.com Horizon Evasion Dune buggy adventure in the boreal forest wilds. Chemin du Portage, L’Anse Saint Jean; (418) 2721418; www.horizonevasion.com

Fjord en Kayak Experienced guides and tailored excursions according to weather and paddling abilities. Tandem kayaks available. 359 rue Saint-Jean-Baptiste, L’Anse-Saint-Jean, Québec; (418) 272-3024; www.fjord-en-kayak.ca.

WHERE TO EAT Auberge La Fjordelaise Owner and chef Rita Gaudreault cooks home food in a restored period house. 370 St-Jean-

reSOUrCe gUiDe

LA BAIE

WHERE TO STAY Auberge des 21 Owner Marcel Bouchard offers beautifully furnished rooms and excellent food. 621 rue Mars, Ville de La Baie; (418) 697-2121 or 1 (800) 363-7298; www.aubergedes21.com

WHAT TO DO Théâtre du Palais Municipal For 20 years Les Aventures d’un Flo has showcased the history of the area in a major production with 200 cast members. English version planned for Fall 2011. 1831 6e avenue Ville de Saguenay, arr. La Baie; (418) 698- 3333 or 1 (888) 873-3333; www.fabuleuse.com Site de la Nouvelle-France A recreation of 17th century Quebec city, once used as the set for Canadian film Black Robe. Also features riveting equestrian show Cabrioles. 455 rue Principale, Saint-Félix-D’Otis; (418) 544-8027 or 1 (888) 666-8027; www.sitenouvellefrance.com

Ecce Mundo - Passionara 2 Music and dance performance from around the world. 555 boulevard de l’universite, Chicoutimi; (418) 549-4101 or 1 (800) 563-4101; www.eccemundo.com Fromagerie Boivin Makers of several fresh cheddar products. 2152 Chemin St-Joseph, La Baie; (418) 544-2622; www.fromagerieboivin.com JONQUIERE AND ENVIRONS

plage, St-Gédéon; (418) 345-8758; www.microdulac.com

Chevrier du Nord A family enterprise specializing in handmade clothing and knitted pieces. Member of Economusee. 71 rang Saint-Joseph, Saint-Fulgence; (418) 590-2755; www.chevrierdunord.com Villa Pachon An inn and restaurant worth the visit to sample the famous cassoulet and fine regional cuisine|. 1904 rue Perron, Jonquière; (418) 542-3568 or 1 (888) 922-3568; www.aubergepachon.com ALMA AND ENVIRONS

WHERE TO STAY Hôtel Universel d’Alma Modern newly refurbished hotel with conference facilities and fabulous restaurant, Le Bordelais. 1000 boulevard des Cascades, Alma; (418) 668-5261 or 1 (800) 263-5261; www.hoteluniversel.com WHAT TO DO Miel des ruisseaux Maker of a variety of honey products and three regional mead beverages. 2924 route du lac ouest Alma; (418) 487-2745; www.mieldesruisseaux.com

Zoo sauvage de Saint-Félicien Family friendly zoo with dining facilities, interactive exhibits, and 4D theatre. 2230 boulevard du Jardin C.P. 90, Saint-Félicien; (418) 679-0543 or 1 (800) 667-5687; www.zoosauvage.com

Village historique de Val-Jalbert Stay at a restored village recreating life in Quebec in the 1920s or enter for a shortterm visit. 95 rue Saint-Georges, Chambord; (418) 2753132 or 1 (888) 675-3132; www.valjalbert.com

WHERE TO STAY Hôtellerie Cépal Villégiature Slated for renovation, dining available. 3350 rue Saint-Dominique C.P. 963, Jonquière; (418) 547-5728 or 1 (800) 361-5728; www.cepalaventure.com

Jardin Scullion Nursery, garden, restaurant, artists mural and petting zoo spread over 40 hectares. Night garden also open during summer months. 1985 rang 7 ouest, L’Ascension-de-Notre-Seigneur, Lac-St-Jean; (418) 347-3377; www.jardinscullion.com

Fromagerie Medard Family run cheese making facility. Choose from eight different types of cheese including a old style cheddar. 10 rue de Quen, St-Gédéon; (418) 345-2407; www.fromageriemedard.com

Parc national de la Pointe On the north shore of Lac SaintJean includes camping facilities, equipment rental and bicycle paths including a section of the famed Véloroute des Bleuets. www.sepaq.com

WHAT TO DO Domaine le Cageot Producer of a blueberry sparkling wine and other berry based liqueurs and wines. 5455 chemin StAndré, Jonquière; (418) 547-2857; www.domainelecageot.com

Microbrasserie du Lac Saint-Jean Family owned bistro and store that sells artisanal Belgian style beer. 120 rue de la

A l’Orée des Champs Agro-tourism enterprise specializing in excellent regional cuisine especially lamb. 795 Rang 7 Est, Saint-Nazaire; (418) 669-3038; aloreedeschamps.com

Groupe Dufour Whale watching excursions. Bilingual guides. 57 rue Sainte-Anne Old Quebec; 1 800-463-5250; www.dufour.ca.

Behind the Cover Page 7 SKOVA SOUL www.skovasoul.com; HOLT RENFREW www.holtrenfrew.com 510 8 Avenue SW; BCBG Max Azria www.bcbg.com See website for locations; NARS www.narscosmetics.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; MAC www.maccosmetics.com Available at department stores Wrap It Up Page 13 All titles available at AMAZON www.amazon.com Need It Want It Page 15 YOGEN FRUZ www.yogenfruz.com See website for locations, FEE BROTHERS Available through www.epicureal.com; VILUX Available through www.epicureal.com; EMILE HENRY www.emilehenry.com See website for retailers; SIMPLY FOOD www.shoppersdrugmart.ca Available at Shopper’s Drug Mart Imbibe Page 19 APPLETON RUM www.appletonestate.com Available at liquor stores; SOKOL BLOSSER www.sokolblosser.com Available at liquor stores Pret a Porter Page 25 NARS www.narscosmetics.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; DOVE www.dove.ca Available at Grocery and Drug stores; AJNE www.ajne.com Available through website; ANTHROPOLOGIE www.anthropologie.com Chinook Centre 6455 Macleod Trail SW Helen of Troy Page 26 DANIEL THOMPSON BEAUTY Available at: Atelier Rosemarie Umetsu, 96 Avenue Road Toronto, Ontario; Select Bay Stores, Contact www.danielthompsonbeauty.com directly; SMASHBOX www.smashboxcanada.com Available at Shoppers Drug Mart; SISLEY www.sisley-cosmetics.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; DOLCE AND GABBANA www.dolcegabbanamakeup.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; LOREAL www.en.loreal.ca Available at grocery and drug stores; MAYBELLINE www.maybellinenewyork.ca Available at Grocery and Drug stores; BEAUTE www.beaute-cosmetics.com Available through website Treasure Trove Page 27 BURTS BEES www.burtsbees.ca, Available at grocery and drug stores; KIEHL’S www.kiehls.com Available at Kiehl’s Chinook Centre 6455 Macleod Trail SW and at Holt Renfrew www.holtrenfrew.com; KORRES www.korres.com Available at Sephora www.sephora.com; QUO www.shoppersdrugmart.ca Available at Shopper’s Drug; GOSH www.shoppersdrugmart.ca Available at Shopper’s Drug; WELEDA www.weleda.com Available through website; BATH RETREAT www.shoppersdrugmart.ca Available at Shopper’s Drug Mart Wardrobe Page 28-29 CRYSTAL JIN www.crystaljin.com, Available at online retailers, see website; CLARINS ca.clarins.com Availab le at department stores; LINKS OF LONDON www.linksoflondon.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; TOWN SHOES www.townshoes.com See website for locations; OLD NAVY www.oldnavy.ca See website for locations; ANTHROPOLOGIE www.anthropologie.com Chinook Centre 6455 Macleod Trail SW; NEIMAN MARCUS www.neimanmarcus.com Available online; FRENCH CONNECTION www.frenchconnection.com Chinook Centre 6455 Macleod Trail SW; CHLOE www.chloe.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; SMART SET www.smartset.ca See website for locations; GAP www.gapcanada.ca See website for locations Inspired By Page 30-31 QUO www.shoppersdrugmart.ca Available at Shopper’s Drug; LOREAL www.en.loreal.ca Available at grocery and drug stores; CLARINS ca.clarins.com Available at department stores; MAC www.maccosmetics.com Available at department stores; AGENT PROVOCATEUR www.agentprovocateur.com 1020 Alberni Street,Vancouver Covet Page 32 DR HAUSCHKA drhauschka.com For information on purchase points: 1.800.663.6226 or info@drhauschka.ca; AHAVA www.ahava.com Available at world’s most discriminating department stores, pharmacies and specialty stores, Visit www.ahava.com for more information; KIEHL’S www.kiehls.com Available at Kiehl’s Chinook Centre 6455 Macleod Trail SW and at Holt Renfrew www.holtrenfrew.com; THE BODY SHOP www.thebodyshop.ca See website for locations; NARS www.narscosmetics.com Available at Holt Renfrew www.holtrenfrew.com 510 8 Avenue SW; BORGHESE www.borghese.com Available online through website The Bold and The Beautiful Page 33-39 ANTHROPOLOGIE www.anthropologie.com Chinook Centre 6455 Macleod Trail SW; HOLT RENFREW, www.holtrenfrew.com 510 8 Avenue SW; BCBGMAXAZRIA www.bcbg.com See website for locations; CLUB MONACO www.clubmonaco.com See website for locations; STUART WEITZMAN CHINOOK CENTRE www.stuartweitzman.com 6455 Macleod Trail SW. 56 | SPRING 2011 | citystyleandliving.com


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L K&S MEDIA

et the beauty of what you love be what you do. - Rumi citystyleandliving.com | FALL 2010 | 57


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City Style and Living Spring 2011 Digital  

Food, Fashion, Travel, Quebec, Lac St. Jean, Saguenay, Chocolate Wars

City Style and Living Spring 2011 Digital  

Food, Fashion, Travel, Quebec, Lac St. Jean, Saguenay, Chocolate Wars

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