STYLE and LIVING
FOOD FASHION TRAVEL
The Best New Spots in GreaterPhoenix, and Sedona
THE ULTIMATE BURGER
BOURBON: OUR TOP 4
THE CLASSIC SOUTHERN SPIRIT
HOT! SUMMER 2011
$5.50 CAN www.citystyleandliving.com
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CITY STYLE & LIVING
Summer 2011 CONTENTS
VOLUME 4, I S S U E 3
12 WRAP IT IP
Books to get you moving
14 CULINARY CONVERSATION
Strategies to get you through the express checkout line
15 NEED IT WANT IT 16 IMBIBE
Great new food products
Wines from South Africa, Oregon and a spirit from Italy
17 FUSION Highlights from food events and launches 22-23 KITCHEN
24-25 RESTAURANT INSPIRATION Summer meals made easy
26-27 EAT OUT TONIGHT
A look at Home Tasting Room
Barbecue secrets from Bookers
30-31 TREASURE TROVE
e best fashion news from around the world
32 HELEN OF TROY Beauty product ﬁnds
33-34 ANATOMY OF
Summer-prooﬁng your makeup
35-37 YOUR CLOSET Take only 5 pieces to make a week of outﬁts Get the right ﬁt for your bra
NATURE INSPIRESFASHION’S URBAN RENEWAL P. 39-44
Your beauty questions answered
18-19 20-21 TH e ULTIMATe BUrger 39-44 HOT SUMMer FASHIOn 48-55 rAISIng ArIZOnA B O U r B O n : OU r T OP 4
AROUND THE CITY
Worldwide travel news
47 TOUR GUIDE
Kimberley Newport-Mimran on her travels
Great things to do in and around Calgary
11 IN STORE
Stuart Weitzman, the designer on shoes, ping pong and his new Calgary store at Chinook Centre
EDITOR’S NOTE BEHIND THE COVER FINAL THOUGHT
Choose u ndy ed or vegetab le dy ed organic wool rugs and carpets.
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D E PA R T M E N T S
5 7 57
/Install a radiant barrier inside roof. ›
The CSL green ticker
38 BEAUTY Q&A
WELCOME FROM THE EDITORS
MEDICINE WHEEL: At Mii amo Spa at enchantment resort in Sedona. P. 48
The popularity of before and after fashion makeover television shows is undeniable. In fact, many respected news programs rely on makeover shows to boost their ratings. What is it about cutting hair, wearing makeup, and changing clothes that is so riveting? Take a new mother who has not quite adjusted to her role and dress her up – ta da! Consider the unkempt man whose long tresses and beard hide a handsome individual. Contemplate the woman whose style is frozen in a decade that was once her glory days, she gets an update and presto! Perhaps the question to ask is whether merely changing one’s appearance can have the desired effect upon one’s outlook (for isn’t that what the makeover is really about?) One’s relationship to clothes and by extension to fashion can reveal lifestyle habits, thoughts and behavior that would otherwise take years to decode. Why are we hanging on to that shirt from 1998 although it no longer fits? Who knew we were so attracted to green? Why do we own so many stilettos and then state that our style is comfortable? Clothes betray our feelings about the world, about ourselves. There are potent ideals in fashion too – red lipstick, perfume, lingerie – and they beg the question, who is the woman we want to become? Detractors categorize fashion as petty frivolity and fluff. It is in its most mundane aspect the utilitarian function of clothing oneself. Over the years it has morphed into multi-faceted means of communication. When, however, nearly everyone on the planet dresses identically, given the select group of brands that rule the fashion industry, it is overstating
the matter to say that clothes are a form of expression. Thus the most flagrant argument against fashion is that it is not art but commerce. Historically, though, fashion has had a commercial and even empire-building motive - the elusive indigo (the colour of blue jeans today), the royal purple of the Phoenicians (extracted from Murex brandaris), the beaver hats made from Canadian animal pelt and sent to Europe, and the famed Silk Road. In our own lives we learned much about fashion after spending a month travelling in Asia. It is true (though tired) to say that we can all make do with little. When our suitcase becomes wardrobe we get creative- best achieved with infusions of colour, texture, pattern and shine. In fact, many well-known fashion designers travel with little more than a carry on suitcase. The greatest lesson was not that we can make do with little but how much we can do with little. While it is true that fashion is not important, it can be, if one allows it, an exercise in self-discovery, a symbol of so much more. Ultimately the change of clothes speaks clearly that “I am more than just these clothes I wear. When I shed them and take on new clothes I take on a new form of myself.” Beyond the vanity, the self-expression, the rule breaking there is simply this – fashion is a way of participating in life. CSL
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S L I DE S HO WS
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VI D EO
City Style and Living Editors-in-Chief Kailash Maharaj and Shivana Maharaj Managing Editor/Director of Advert ising Dr. Rookmin Maharaj Art Direct ion and Design K & S Media Publisher K & S Media - Earth is a Beautiful Heaven Contributors Amber Alent Marc Duncan
The CSL green ticker
Natalie Fox Christina Mah Cynthia Nelson Dave Rackham Andras Schram James S. Sinclair Daniel Thompson Kelly Wiesner Derrick Woo Adverti sing Inquiries email@example.com
Subscripti on Inquiries: firstname.lastname@example.org 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.
A homemade fertilizer: 1 teaspoon of molasses, 1 tablespoon of liquid kelp and 2 tablespoons of ﬁsh fertilizers
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COURTESY ASSOULINE; CYNTHIA NELSON; COURTESY ENCHANTMENT RESORT; GETTY IMAGES
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.
BEHIND THE COVER
GET THE LOOK
Clé de Peau Beauté Teint Creme compact in I10, $95; www.cledepeau-beaute.com
On a cool windswept Spring day the CSL team braved outdoor conditions for a photoshoot inspired by a modern safari. Earth tones, khaki, animal print and tribal references got a modern update with gossamer fabrics, bold colours and clean cut silhouettes. Even the animals did not disappoint with giraﬀes (including new baby Jengo), ostriches, zebras and a hippopotamus making an unexpected appearance. From landscapes that evoked the open savannah to a conservatory reminiscent of the jungle the CSL team had quite the trip.
THE COVER LOOK
e Bay Downtown carries a wide selection from Armani Jeans, including these grey jeans, $215; www.hbc.com
Yves Saint Laurent Golden Lipgloss No. 43 Golden Irreverence, $34; www.ysl.com
Yves Saint Laurent Mascara Singulier No. 6 Deep Plum, $36; www.ysl.com
Yves Sa int Laurent Crème de Blush No. 2 Powdery Rose, $52; www.ysl.com
MOdeL: vonda, I Model Management, www.imodelmanagement.ca PHOTOgrAPHer: Andras Schram, www.andrasschram.com (assisted by Ahmed Abdul Khaliq Kassim) HAIr And MAKeUP: Kelly Wiesner, www.imodelmanagement.ca LOCATIOn: Calgary Zoo COver: Patterson J. Kincaid printed blouse, $135; Halston tank, $295; ralph Lauren gold hoop earrings, $52; all The Bay downtown, www.hbc.com
AMDRAS SCJRAM(4); COURTESY YSL (4); K&S MEDIA
THE CALGARY ZOO
Lions and tigers and bears? There are lots of those and many other animals at the Calgary zoo, the second largest zoo in Canada. Amongst the exhibits are Destination Africa, Canadian Wilds, Australia, Botanical gardens, Eurasia, Prehistoric Park and South America. CSL watched as children stood wide-eyed before the various exhibits while parents and zoo staff offered answers to their many questions. 1300 Zoo Road N.E.; www.calgaryzoo.org
to 2 quarts of water.
/Collect heirloom seeds. / Opt for reﬁllable water-based highlighters. /donate old mattresses. /remove weeds by hand. ›
citystyleandliving.com | SUMMER 2011 | 7
Q: What is your favourite way to cool down during the summer heat? CONTRIBUTORS
With a strong european background, ANDRAS SCHRAM is well known for bringing a fashion/photojournalistic look to beautifully detailed wedding and portrait photography and infusing love into all of his shots. He considers himself a documentary photographer: sensitive and spontaneous with a bit of a spiritual approach. As he says “I use my camera as a poet uses his pen, through my eyes and the lens of the camera, I capture the moment and blend it into a story.” named one of the most unique wedding and portrait photographers in europe and Canada, Portrait Photographer of the year by FujiFilm in 2002 and Wedding Photographer of the year by FujiFilm in 2004 and 2005, his works are regularly featured on CBC the national, Breakfast Television and on billboards and magazine covers in europe. He has taught photographers around the world through his workshops. www.andrasschram.com
My favorite way to cool down is diving at an exotic location or riding my motorcycle! P. 39-44
After living his entire life in Western Canada and spending an entire career in the grocery industry, DAVE RACKHAM made some changes. He chose to stop working in the grocery industry, to instead write about the industry. Walk an Aisle in My Shoes being the result. rackham continued to follow his heart and that lead him to Sudbury Ontario (Oh! the love of a great woman). He continues to write and loves being the unoﬃcial ambassador for Western Canada.
rackham’s book has been making readers laugh out loud.
At ﬁrst glance, one might think CHRISTINA MAH too young to be a bartender, or if she is of age, most certainly must be a newcomer to the craft. The truth, however is that Mah, at just 25 years of age, boasts a rich wealth of experience. Mah began her path after persistently asking the then bar manager at raw Bar for the opportunity to be trained as a bartender. When he ﬁnally caved, the manager wished he would have hired Christina sooner, as Mah proved to be an incredibly creative and passionate drink maker. Learning under graham Warner and Franz Swinton, she has gone on to win the 2009 Calgary Cocktail Competition against some of the top mixologists in the city. A large part of Mah’s inspiration comes from the culinary world and the ability to exercise particular cooking techniques on the bar, “it makes it more exciting.” Three years since taking a step onto the bar, Christina not only found herself in the role of Bar Manager for raw Bar, but also moved on to create a tantalizing cocktail program at Charcut roasthouse. www.charcut.com
Schram shot the fashion editorial in this issue using two different cameras.
drop a 1000ml tablet of vitamin C into a toilet bowl for calcium stains.
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If I didn’t have bourbon-caramel ice-cream, then my favourite way to cool down is with a box of creamsicles or rootbeer floats! P. 18-19
I love water! Water that you can completely submerge your body into. It can be salt, fresh or even chlorine. So long as it’s cool! Then come out of the water to savour the flavour of a classic root beer Popsicle. That’s living.
The CSL green ticker
/Swathe your baby in cloth diapers. ››
ANDRAS SCHRAM (2); DAVE RACKHAM(2); DERRICK WOO(2)
EVENTS | IN STORE | WRAP IT UP
L iving Style &
AROUND THE CITY Inside La Mamounia. P. 12
10 EVENTS :
great events in and around Calgary
11 IN STORE:
Stuart Weitzman on shoe appeal
12 WRAP IT UP:
Looking to get moving? Let these books and dvd help
One Thousand and One Nights Marrakeshâ€™s iconic hotel, La Mamounia opens its doors to readers. P. 12 citystyleandliving.com | SUMMER 2011 | 9
UPCOMI NG EVENTS FROM ARO UND T H E C I T Y 10K & 5K Run | 10K & 5K Walk 1K McDonald’s Go Active Walk
02-12 Calgary's annual comedy festival is celebrating its 11th anniversary with a line-up of comedic talent from across Canada for Western Canada's largest comedy festival lasting 11 days and nights. Themed the Olympics of Laughter in lieu of the 2010 Vancouver Olympic Games, this year's festival features 30 showcases with more than 70 performers of both adult and family comedy. FunnyFest donates more than $100,000 of value to charitable causes.
For tickets, visit: www.funnyfest.com Further info: Stu Hughes, Executive Director, Artistic Director, FUNNYFEST; 403 228 7888; email@example.com
Sunday, August 7, 2011
CALGARY FOLK MUSIC FESTIVAL
21-24 The 32nd annual Calgary Folk Music Festival, July 21-24 at Prince’s Island Park: 70 artists on 7 stages, plus a family area, beer garden and international food and crafts. It’s a dreamlike balance of urban and bucolic, friendly and farout, in an ecologically astute community-for-a-day. Soak in evolving programming where on-the-fly collaborations create once-in-a-lifetime magic. It's Calgary's annual journey into the heart and soul of the roots and evolution of the music we like to call folk, with an edge.
Come run, walk, and rock ‘n’ roll to help us give sick children what they need most... their families. In support of:
www.calgaryfolkfest.com ; 403-233-0904; firstname.lastname@example.org; tickets: $47 - $155. Student discounts. Children under 13 and seniors free. On sale: April 28
www.runningroom.com or, for more information: www.rmhsouthernalberta.org/ rockthehouse
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The festival features over 25 artisans presenting their original work in all mediums of two and three dimensional fine art, including paintings in acrylics, oils and watercolors, photography, etchings, and teak wood furnishings. Each artist will be present to meet with the public to discuss their work. All work will be available for purchase. In addition to the fine art, fine crafts will also be presented. Festival patrons will find semi-precious jewelry, pottery and an array of high quality crafts. Musicians from Southern Alberta will take to the gazebo main stage to perform throughout the day.
Presented by the Town of Turner Valley at Royalite Millennium Park (on the east corner of the four way stop, in Turner Valley). 10:00 A.M. until 4:00 P.M; Admission and parking are free to the public. For additional information visit www.turnervalley.ca or phone 403-933-4944.
COURTESY: CALGARY FOLK FESTIVAL; TURNER VALLEY; FUNNY FEST
FESTIVAL OF ThE ARTS, CRAFTS ANd MUSIC IN ThE PARK - TURNER VALLEY
FAVO U R I T ES F RO M A S H O P K EEP ER
WELCOME TO MY STORE
Stuart Weitzman The designer on every woman’s favourite accessory – shoes. Plus the best pairs for the season.
Must-have pair for S/S 2011?
I guess I would have to say our ALEX wedge. It has been our top seller for the spring collection these past 3 years, as well as a celebrity favorite especially with Jennifer Aniston. It’s perfect for summer as its neutral tone goes with any outfit, plus its versatility and comfort makes it easy to go from day to night.
If you weren't a shoe designer, what would you be doing? A professional ping-pong player
The new Calgary boutique just opened, what is your reaction to the success of your brand globally? I learned from my father that if you
Laura elena Harring (left) wore these custom designed million dollar shoes on the Oscar red carpet in 2002.
continue to produce a good quality product, people will come back again and again.CSL
HEART AND SOLE (from top) designer Stuart Weitzman; a sketch from the designer.
The Alex wedge from the Spring Summer 2011 collection
What is your approach to design each season? When I create the various ideas
COURTESY STUART WEITZMAN (4)
that make up a collection, I am thinking of the many diverse personalities of women – the fashionista, celebrity, career woman, the ultra chic and bride. By embracing each one individually, I have been able to satisfy the desires of each. 3 shoes every woman should own? Soft as butter boot, black modern pump and whatever helps her feel sexy and beautiful Most memorable moment in your career? The Million Dollar evening sandal I created that was worn on red carpet at the 2002 Oscars. Who is your customer? I design for the modern woman…who wants high fashion yet doesn’t have to sacrifice comfort. What is your reaction when you see your shoes on someone? I love that women enjoy wearing my shoes … so if that woman happens to be an international starlet, it is even more flattering that she choose to wear one of my designs amongst all those vying for her attention. Comfort or fashion? Why should you have to choose when you can get both? The CSL green ticker
Cal en dula is a natural anti-inflammatory and antifungal.
LOCATION Chinook Centre
/Call a professional and plant a green roof. ››
citystyleandliving.com | SUMMER 2011 | 11
G R E AT F I N D S F RO M A RO U N D T H E C I T Y
ON THE SHELF
WRAP IT UP
“ere is no better smell on earth than eshly baked bread...and readers will know they too can conjure this intoxicating smell om their very own ovens at home.”
Get Moving Whether you’re motivated to bake fresh bread, take a trip to an iconic exotic hotel, to champion eco causes or try yoga, these books and dvds will help. By KAILASH MAHArAJ
Indiﬀerence, exploitation, crisis are the themes in the self-narrated stories of 22 eco-warriors from around the world. The Next Eco Warriors explores the scope of the ongoing environmental movement - a documentary ﬁlm maker ﬁghts to save sharks, an urban farmer tries to preserve her neighbourhood, a student seeks to ensure sustainability in China. While the various activities these young people engage in to bring attention to their cause is admirable, it is overwhelmingly achieved through political activism. At times the narratives feel stiﬂingly dire. What the book lacks are wisdom and balance – how do these eco warriors’ various battles empower the reader? What can each one of us do? Still, it is an important work for the cause of environmental activism.
LA MAMOUNIA LAURE VERCHÈRE (ASSOULINE, $239.95; WW.AMAZON.CA)
Once an orchard presented as a gift to Prince Moulay Al Mamoun, La Mamounia is the crystallization of craftsmanship, design and the quest for modernity. After a three year renovation, the iconic hotel re-opened in 2009. The book examines the vision of La Mamounia through the decades –Winston Churchill’s depiction of the property in his paintings, Alfred Hitchcock’s use of the hotel in his ﬁlm The Man Who Knew Too Much, Jacques Garcia redecoration of the hotel. Interspersed with photographs of the legendary Marrakech property are quotes, illustrations, and paintings from travelers and artists. The book is presented as though the reader is a visitor to the hotel – ﬁrst approaching the city then touring the hotel until ﬁnally laying comfortably on the balcony to look out at the sunset.
TARTINE BREAD CHAD ROBERTSON (CHRONICLE BOOKS, $46; WWW.AMAZON.CA)
There is no better smell on earth than freshly baked bread. In an approach honed over nearly twenty years, Chad Robertson, of Tartine bakery in San Francisco, uses a wild yeast starter and natural leaven to bake bread that resembles that of preindustrial France. Though it may sound overly complicated for the home cook, Robertson oﬀers detailed instructions. In addition test bakers oﬀer important advice and clues, proving that you do not need a commercial oven to bake great bread. The photography inspired by Jacques Pepin relies on step-by-step visuals and photographer Eric Wolﬁnger photos show a deep, rich understanding and appreciation of food. The recipes in Tartine Bread which range from pizza to olive oil brioche to involtini are mouth-watering yet approachable – readers will know that they too can conjure the intoxicating smell of bread from their very own ovens at home.
TRUDIE STYLER’S WEIGHT LOSS YOGA (Gaiam, $15.99; www.amazon.ca) is a very doable video which includes four yoga sessions. Well articulated, simple steps are repeated so that you can build a routine of your own to facilitate your schedule. is workout focuses on every part of the body making it a well balanced weight loss program. e locations where the video was shot adds to the sense of calm as does James D’Silva’s soothing voice narrating the workout (a great asset).
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COURTESY RED WHEEL; ASSOULINE; RAINCOAST BOOKS; GAIAM
THE NEXT ECO WARRIORS EMILY HUNTER (CONARI PRESS, $21.95; WWW.AMAZON.CA)
| NEED IT WANT IT |KITCHEN | IMBIBE | CULINARY CONVERSATION | COCKTAILS | FUSION | INSPIRED BY | EAT OUT TONIGHT | RESTAURANT INSPIRATION |
L iving Style
Christina Mah pours a ﬁnished cocktail into a serving glass. P. 18-19
14 CULINARY CONVERSATION:: Solutions to the express checkout line
15 NEEd IT WANT IT:: great new food products
What’s new in the world of wine and spirits
new launches and events in the world of food.
Christina Mah’s take on bourbon
20-21 INSPIREd BY::
A twist on the classic burger at Loungeburger
A fresh and simple summer menu
24-25 RESTAURANT INSPIRATION:: There’s no place like Home Tasting room
26-27 EAT OUT TONIGhT::
The secret to great barbecue at Bookers
Charcut mixologist Christina Mah teaches CSL about the power of bourbon cocktails P.18
citystyleandliving.com | SUMMER 2011 | 13
CULINARY CONVERSATION *ONLY $1.50 A MONTH
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14 | SUMMER 2011 | citystyleandliving.com
T’S SUMMER IN CALGARY, traditionally the second shortest season of the year (only the Flames playoff season is shorter). Time is a precious commodity cherished most during the lazy hazy days of summer. So why is it that when we realize we forgot one item essential to the success of the day and we say, “I’ll make a quick trip to the grocery store”, we are made sport of and laughed at? I’ll tell you why. It means we have to go through the express checkout. Now if that isn’t an oxymoron I don’t know what is. Poor management and rules not respected have turned the express checkout into a sea of aggravation. Cashiers not given the support to take charge of their own checkout and customers thinking ‘those rules don’t apply to me’ all contribute to the ineffectiveness of the express checkout. The following is a list of express checkout break downs, followed by possible solutions:
• Problem - Management not providing an open express checkout or not monitoring the number in the lineup. • Solution – Always have an express open while your store is open and empower the cashier to call for help when the lineup becomes unacceptable. Have a number selected and communicated. Hopefully the number in line never exceeds the number of fingers on one hand. • Problem – The price check - there is always the customer that feels they have been charged the wrong price and will fight for the right price. • Solution – Take the fight elsewhere. Send the customer to the front desk to have their problem solved. • Problem - The exact change people. It’s always 94 cents they seem to be counting out.
• Solution – Exact change people please bring with you an old A&W change dispenser you can wear around your waist. Seriously, the cashier can speed that up by assisting in the count. • Problem – Confusing the customer as to the definition of express checkout. At some stores it is 9 items at some 14 and at others 15 items. This can be confusing for (multiple store) shoppers. • Solution – If the industry can come up with the UPC system (Universal Price Code) surely they could come up with the NICE system (National Item Count for Express) and settle on one amount of items for express. • Problem – The customer that doesn’t think the rules apply to them. They are the ones that group an apple, an orange and a banana together and count as one since they are all fruit. Then, even more excruciating, is the management that won’t back a cashier when enforcing the rules. • Solution – Management setting clear rules and supporting the cashiers when enforcing them. I would like to take credit for this one but someone else, a frustrated cashier no doubt, thought of this comment. When a customer loading obviously more than the allotted amount of items on the express checkout, asked in an intimidating manner, “is there a problem?” “Absolutely not,” replied the cashier. “Just as long as you can point out the nine items you would like me to ring in for you!” The express checkout cannot operate smoothly without respect. First, respect by the customers who use it to get their small amount of groceries checked out in a timely manner. Most importantly, the management of the store respecting the other customers in line by enforcing the rules they, as a company, made up. Retailers and customers, I hope this helps. Summer is too much fun to waste standing in lineups that if treated right, don’t need to be there. Have a fun and safe summer! CSL
COURTESY DAVE RACKHAM
dave rackham, author of Walk an Aisle in My Shoes gives solutions to that pesky express checkout line so that you can enjoy the summer weather and not spend your time at the grocery store.
NEED IT WANT IT
GREAT NEW PRODUCTS
Lock in ﬂavour, bring it out or just enjoy it with these products.
By MArC dUnCAn clockwise from top left, for availability see resource guide
1. PEELED SNACKS AND PEELED ORGANIC When only one ingredient is listed on the back of a food package you know it will be good and good for you. Peeled snacks are gently dried fruit without preservatives, gluten, sugar or well, anything else. We tried their new organic line and the original peeled snacks – the much-Ado-about-Mango is sweet and delicious; raisin expectations looks like actual grapes that have been dried and are plumper than the conventional store-bought variety; the apple-2-the-core (pictured) have a fruit roll up quality and a tartness that somehow retains its crispness while being chewy. In fact the entire line has a fresh fruit ﬂavour. Aesthetically it makes a big diﬀerence not to see oil oozing from the fruit or strangely bright colours from fruit that was dried. Honestly good. (2.8-8.4 oz, $3.99; www.peeledsnacks.com)
2. ROZENDAL VINEGAR Similar to ﬁne wine, South African made rozendal vinegar is aged in oak barrels, made in small batches and topped with cork closures. The diﬀerence is carefully nuanced unusual ﬂavours like green Tea, Fynbos, Lavender and Hibiscus (winner of the gold Award for Outstanding new Product of 2010 at the annual Soﬁ Awards in new york). Using the French Orleans method of making vinegar, rozendal infuses herbs into classic red wine vinegar. A delightful addition to vinaigrettes, marinades and even (believe it or not drizzled over ice cream), rozendal is made in small batches with the adage that “sour makes happy.” (375 ml per bottle; $35, www.rozendal.co.za, www.rozendalvinegar.com)
3. BAG THE HABIT reusable bags for toting home your groceries have become de rigueur in most circles. But what about those plastic bags you use for bulk goods, produce and sundry? enter Bag the Habit made from one hundred per cent post consumer recycled mesh, their produce bags are machine washable and keep produce fresh. now your trip to the store can be altogether green as the produce bags store easily inside your reusable tote and come in a two-pack and four-pack in both large and small sizes. For a company founded on the belief that people can change – this is a product that is making it possible. (4-set, $16; bagthehabit.com)
4. A L’OLIVIER EXTRA VIRGIN OLIVE OIL The bottle is the epitome of old-world beauty. The oil is luscious, unexpectedly sweet with enough subtle vegetal qualities to give it depth. Produced in France where it has been lauded for decades, the oil is made in the Provencal style. Use it for drizzling over dishes to taste its pure ﬂavour to its best advantage. (50 cl, www.alolivier.com)
JAMES S. SINCLAIR
5. ALL-CLAD BRUSHED STAINLESS STEEL WITH D5 TECHNOLOGY FRY PAN The breakthrough brushed Stainless Steel with d5 Technology uses alternating layers of stainless steel and aluminum to allow for more even heating and to prevent warping. We loved the design of the Fry Pan which is compatible with all cooktops and ergonomic (especially nice for those who spend a lot of time in the kitchen). details like a ﬂared rim which make for easy pouring, the matte-ﬁnish brushed steel exterior which gives it the appearance of a chef’s cookware, and its energy eﬃciency all add to its desirability for the home cook. (12-inch fry pan, $200-$235, www.all-clad.ca)
citystyleandliving.com | SUMMER 2011 | 15
WINE & SPIRITS
Global Spirits News
Owners nick and Sheila nicholas in their Oregon vineyard
WHAT’S neW And greAT In THe WOrLd OF WIne And SPIrITS TWO OCEANS WINES WERE the first South African wine to surpass the 100,000 case mark in Canada in 2007. The brand, located on the coastal region of ‘The Cape’ has a temperate climate, marked by cool Maritime breezes and night time temperatures which allow the grapes to ripen slowly. The result? Balanced wines that are neither too acidic nor cloyingly sweet. Two of our favourites are the Shiraz and The Cabernet Sauvignon Merlot. The ripefruit forward wines, with concentrated aromas enliven Summer BBQ’s, and red meat. These are two easy drinking wines at their best. www.twooceanswines.co.za
What better way to celebrate Canada day, than a good beer? Innis and gunn chose Canadian artist deborah Colvin’s paintings for the packaging of their third Canada day beer launch. “In creating this piece, I drew inspiration from my childhood, and from Canada’s geography and natural environment,” said Colvin. The Innis and gunn Canada day vintage beer, with the vibrant spicy bitterness of Fuggles hops bitterness mellowed by creamy toﬀee and vanilla notes has sold out in record time at every release. Available at liquor stores, $4.95
The CSL green ticker
ANAM CARA CELLARS
"We met the family and fell in love with them," says Andrew Stewart, manager at The Wine Shop of Anam Cara Cellars, the limited production family run estate in the Chehalem Mountains of Oregon. CSL first tasted the wine at the Visa Infinite Salut Festival Ocean Wise Finale dinner at River Cafe. Served with the cheese and dessert course, the Anam Cara's late harvest Gewürztraminer stole the show - ripe with floral aromas and juicy melon, peach and tropical fruit. The acidity in the wine gives freshness to the palette. "They maintain the qualities of the gewürztraminer, not letting the grapes get over ripe, so they maintain the acidity. It's not super sweet," says Stewart. Also try Anam Cara Nicholas Estate Riesling, great for summer sipping. Pineapple, apple and pear hit the nose at first, rounded out by honey and mineral notes. Only 230 cases are produced. Adds Stewart, "[Owner] Sheila Nicholas is like a warm hug, very friendly. It's a good philosophy and a good family."www.anamcaracellars.com
HAPPy BIrTHdAy CAnAdA
W H AT TA S T E S L I K E A g r o w n u p orange Popsicle but has the pedigree of a European aristocrat? Aperol, a bright neon orange liqueur developed in 1919 in Padova, Italy. With an alcohol level of only 11 per cent and a bittersweet taste it works well in mixed drinks. In the tradition of great aperitifs Aperol also boasts a secret list of ingredients including herbs and roots giving it a versatility and unique aroma. As citrus flavours predominate it makes an excellent summer time tipple like the two included here.
1.5 oz Aperol 2 oz concentrated lemon juice Simple syrup Ice cubes and slice of orange Shake and serve over ice with an orange slice.
1.5 oz Aperol 2 oz Prosecco or other dry sparkling wine Ice cubes and slice of orange Splash of soda Serve in wine glass.
Consider a manual coﬀee grinder, hand beater, and can opener.
16 | SUMMER 2011 | citystyleandliving.com
One of the dishes from the Ocean Wise Salut festival dinner at river cafe
/Bring your own mug to a coﬀee shop. ›
COURTESY ANAM CARA; K&S MEDIA; COURTESY APEROL ; COURTESY INNIS AND GUNN; COURTESY TWO OCEANS
A Tale of Two Oceans
Global Food News WHAT’S neW And greAT In THe WOrLd OF FOOd By SHIvAnA MAHArAJ
MAGNANIMOuS TReAT MAGNUM Launches in Canada
Magnum almond: vanilla bean ice cream covered with Belgian milk chocolate and toasted almonds.
When I travelled to Europe, Magnum used to be a decadent treat. Now the well loved bars of vanilla bean ice cream enrobed in a thick layer of Belgian milk chocolate are available in Canada. With six flavours includ3 ing classic and double caramel, the bars come packaged in a box of three or singly. This is truly magnanimous. www.magnumicecream.ca
EARLS KITCHEN+ BAR CHEF’S TABLE
Chef Jason gillies; West Coast Prawn Salad; Lauren Barr, Assistant restaurant Leader; rascal down Under wine.
COURTESY MAGNUM; K&S MEDIA (6)
Want an amazing dining experience ? Want to know the inside scoop on your meal? Want to hear secrets from the chef? EARLS KITCHEN AND BAR makes it all possible with CHEF’S TABLE available throughout Calgary for groups. A great experience for a group of friends, as a charity auction item, or as a team building exercise, it showcases several items from the menu paired with wine, beer and cocktails. www.earls.ca
Above: david Adjey, special guest. Cookies with the events logo oﬀered to attendees.
10,000 Kids Project Culinary gala 2011 On May 14 2011, guests gathered at Sirocco Golf Course for the inaugural 10 000 Kids Project Culinary Gala in support of Brown Bagging It. 10 000 kids in Calgary go hungry every year. In an effort to help, a group of intrepid entrepreneurs organized an event, auction, and dinner to raise funds. David Adjey, host of Food Network's Restaurant Makeover and world renowned chef spoke about the importance of food and the kitchen to his success. Jebb Fink, the evenings master of ceremonies kept the crowd laughing while personalities from some of Calgary's best known television and radio stations served guests. www.10000kidsproject.com
DO YOU WANT mOrE RECIPES, SLIDESHOWS, EXTENDED CONTENT FrOm THE mAGAZINE AND CONTESTS? Visit citystyleandliving.com citystyleandliving.com | SUMMER 2011 | 17
clockwise from top left Mah shakes it up at the bar; pumpkin puree; Mah pours the bourbon; ﬂaming the orange peel; a touch of vanilla bean; twice straining the drink
MIXOLOGIST Christina Mah Charcut roasthouse’s Bar Chef mixes up three divine bourbon cocktails.
ER GRANDFATHER WAS A BARTENDER, SO IT so it is not surprising that Christina Mah Bar-Chef at Charcut Roasthouse would follow suit. “He was making crazy concoctions and my grandma had to drink them all.” In fact it was one of Mah’s own Bourbon cocktail creations that prompted CSL to explore the world of bourbon with Mah as our accomplice. Bourbon is named after Bourbon County Kentucky 18 | SUMMER 2011 | citystyleandliving.com
By SHIvAnA MAHArAJ PHOTOgrAPHy By derrICK WOO
and is distilled from a grain mash of at least 51% corn (it can also contain rye, or wheat). The distilled liquor is aged in new oak charred barrels which gives it a characteristic smoky caramel and vanilla flavour. Mah created three bourbon cocktails for you to try at home. “Cocktails are a lot about balance, sometimes a lemon is not the same size so you may need to add more simple syrup for example,” advises Mah. Charcut Roast House, 101 899 Centre Street SW, www.charcut.com
“It's a play on a Manhattan, inspired by one of my good friends. The 151 is the number on the bottle of Woodford Reserve.”
“Pumpkin and bourbon go well together. Garnish with a ﬂaming orange peel– when you ignite the peel, the essential oils are released.”
Ingredients: 1 ½ ms Woodford Reserve bourbon ¾ ms honey syrup 1 egg white ½ squeeze lemon 2 heavy dashes of Angostura bitters
Ingredients: 3 dashes of Angostura bitters 1 ½ ms Buﬀalo Trace Bourbon ½ ms Cinzano Rosso Vermouth 1 barspoon of house pumpkin butter
Ingredients: Maker’s Mark Bourbon Caramel 1 smoked vanilla bean split length wise 2 scoops vanilla gelato or ice cream
Method: Dry shake all ingredients in mixing glass ﬁrst to emulsify ingredients; then add ice and shake ingredients in mixing glass and double strain over fresh ice
Method: Combine ingredients in a mixing glass; add ice and stir for approximately 15-18 turns. Double strain into chilled martini glass
Method: Pour Bourbon- caramel over a scoop of vanilla gelato
Garnish: Lemon wedge & skewer
Garnish: Flaming orange peel
Best Bourbon: Maker’s Mark
Best Bourbon: Woodford Reserve
Best Bourbon: Buﬀalo Trace
“We just smoked the vanilla bean today, to go along with the typical Charcut style. The idea is you pour the caramel on the ice cream. This is an edible cocktail. It’s a bit sweeter.”
Garnish: Smoked Vanilla Bean
It's really exciting to learn alongside the chefs. A normal bartender wouldn't have the chance to go into the kitchen. [At the bar] we sous vide things like pears. We get to use typical cooking methods. - Christina Mah
Our Top 4 Bourbon
A selection of CSL’s favourite Bourbon ranging in characteristics from caramel and oak, to sweet and smoky. WOODFORD RESERVE
The oﬃcial bourbon of the Kentucky derby, it is made at a distillery in Woodford County. The nose is full of cocoa, fruit and vanilla. The bourbon is round and smooth with mint, tobacco, fruit and toﬀee and ends with a warming spicy ﬁnish. 90.4 Proof $46.25
In the 1830’s Kentucky tavern keeper Augustus Bulleit disappeared while transporting barrels of his bourbon to new Orleans. 1987, great-great -grandson Tom relaunched the brand. rusty orange, with a distinctive oak nose and honey ﬁnish. 90 Proof $39.95
Colonel Albert B. Blanton chose the prized ‘centre cut’ barrel of Warehouse H as the best for aging his single barrel bourbon (beautiful bottle and topper). red amber in colour, with notes of soft burnt sugar, caramel, dried citrus, honey, cloves and vanilla. 93 Proof $74.99
The longest standing distilling site in the United States located on an old buﬀalo crossing on the banks of the Kentucky river. Light bronze in colour with complex notes of vanilla, mint and molasses, rounded out with oak and leather. 90 Proof $37.99 www.buﬀalotrace.com
* pricing may vary according to province
DO YOU WANT mOrE rECIPES, SLIDESHOWS EXTENDED CONTENT FrOm THE mAGAZINE AND CONTESTS? Visit citystyleandliving.com
citystyleandliving.com | SUMMER 2011 | 19
INSPIRED BY A typical atypical burger. The elk burger, is one of several exotic choices Loungeburger oﬀers customers.
HOW TO BUILd A BUrger What are the elements required to make the ultimate burger joint? Let’s just say that it takes more than bread and ground meat. From the sides, cocktails and chefs to exotic meats CSL explores how real burgers get their appeal at Loungeburger. PHOTOgrAPHy By K&S MedIA 20 | SUMMER 2011 | citystyleandliving.com
Tiger shrimp b urger.
With 14 patty options including Wagyu Kobe beef, elk, lamb, ahi tuna and portobello Loungeburger (www.loungeburger.com) offers two burger concepts – build your own or try a signature creation. “We wanted to bring a
1 VODKA PASSPORT The cocktail menu includes over 60 types of vodkas and a vodka passport where guests can taste various vodkas on the menu with the chance to earn a trip. 2 PAIRINGS The restaurant offers fresh cocktails, martinis, wine, beer and eight different types of Caesars. “We want to have that casual dining type of atmosphere with a great wine list, an awesome cocktail list and you can have a good time too,” says Beninger.
gourmet hamburger with a lot of variety. Our build your own burger option allows you to create thousands of different hamburgers,” says Brett Beninger, General Manager, “Every single burger that we make is our own recipe.”
| THe SIdeS |
A trio of sliders.
Lounge burgers caesers
For ies we have sweet potato, skinny, waﬄe cut, cajun, curly, homestyle, and poutine. With our ies we created a y dipper section and because we make our sauces in house every day it gives you that variety that you can't get anywhere else. I'm a double dipper so I'll go ketchup, basil aioli, barbecue. e staﬀ is trained to pair them. - Brett Beninger
BURGER TIP Loungeburger makes their own barbecue sauce in house.
SIGNATURE BURGER The triple ‘a’ beef burger with pepper herb bacon and cheddar cheese on a kaiser bun.
RYAN HAUSER STORY BY KAILASH MAHARAJ
Ryan is a clean cut guy who is great at developing food systems and routines, keeping the guys on the line - Beninger
Narong is a passionate chef who wants the best possible food. - Beninger
citystyleandliving.com | SUMMER 2011 | 21
Choose tomatoes at the height of summer when they are at their sweetest. Tomato salad recipe, opposite page.
FROM MY KITCHEN TO YOURS
Fresh and Simple All these dishes have elements that you can make ahead of time - so whipping up a summer meal just got easier. PHOTOgrAPHy And reCIPeS By CynTHIA neLSOn WWW.TASTeSLIKeHOMe.Org
The CSL green ticker
eat lower on the food chain.
22 | SUMMER 2011 | citystyleandliving.com
/Avoid genetically modiďŹ ed organisms. /Keep metal burners clean. /Look for
TOMATO SALAD SERVES 3
1 pound (450 g) ripe cherry tomatoes Basil leaves, torn or shredded Olive Oil Salt and Pepper to taste
► Cut tomatoes in half and add to a large ► Add basil. ► Drizzle with Olive oil; sprinkle with salt bowl.
► Serve immediately.
and pepper to taste and toss to mix.
CHEESE PIES SERVES 14
For Pastry (Adapted from Tastes Like Home-My Caribbean Cookbook) 2 cups (500 ml) all purpose ﬂour, plus extra for dusting 1½ teaspoons (6 ml) sugar ⅛ teaspoon (0.5 ml) salt (a pinch) 2 oz cold (60 g) vegetable shortening, cubed 6 oz (180 g) cold unsalted butter, cubed 3-4 tablespoons (45-60 ml) iced water For Filling 2 cups (500 ml) grated cheddar cheese 3 eggs, room temperature ¾ cup (175 ml) whole milk ¼ teaspoon (1 ml)salt ¼ teaspoon (1 ml) black pepper For Pastry ► Add ﬂour, sugar and salt to the bowl of a food processer and pulse a few times to mix. ► Add shortening and butter to ﬂour and pulse until the mixture is coarse with pebbles of butter and shortening.
Panko gives these meatballs a delicious crunch.
Freeze the dough for this cheese pie ahead of time and you’ll be ready to make it anytime.
► Add water and pulse until the dough
starts to come together. Do not over mix. ► Transfer the mixture to a clean work sur face and bring the dough together in one mass. Pat into shape and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before use. ► When you’re ready to make the pies, re move dough from refrigerator and rest for 5 minutes before starting to work with it. For Filling ► Add eggs, milk, salt and pepper to a measuring cup (for easy pouring) and whisk together For Assembling ► Preheat oven to 350 degrees F. ► Lightly brush muﬃn pans with oil and set aside. ► Flour work surface and roll dough into ¼-inch thickness. Using a 4-inch cookie cutter or any thing such as a bowl etc with a round 4-inch diameter and cut as many circles as you can. ► Arrange each piece of cut pastry into muﬃn pan. Gather up the scraps of the pastry and roll and cut again until the pans are ﬁlled. Refrigerate the pans for 10 minutes. ► Remove the chilled pans and ﬁll each muﬃn cup with cheese. ► Whisk the egg mixture as it might have settled and then pour in a little of the custard into each muﬃn cup, just shy of the top of the pastry. ► Bake pies in oven for 25 – 30 minutes or until golden and delicately brown. Cool pans on wire rack for 5 – 6 minutes then
enewable or recyclable glass. products packaged in re
remove pies and continue to cool on wire racks. ► Serve warm or room temperature – as is or with a salad.
MAKES 20 MEDIUM BALLS (10 LARGE, 40 SMALL)
1¾ pounds minced beef (80:20 ratio) 1 cup (250 ml) panko (Japanese bread crumbs or fresh white breadcrumbs), sodden with milk 4 tablespoons (60 ml) minced fresh herbs (thyme, basil, mint, cilantro, tarragon) 1 head roasted garlic pulp ¼ teaspoon (1 ml) ground allspice ½ cup (125 ml) minced onions 2 eggs, room temperature Salt and pepper to taste Oil for shallow frying
► Add all the ingredients to large bowl and ► ►
mix lightly and gently with your ﬁngers until incorporated Heat oil in pan over medium heat (the oil should be no more than ¼-inch deep in the pan) Take about 2 teaspoons full of mixture and form into ball. Fry ball and taste for seasoning. Adjust if necessary, if not form mixture into balls, rolling lightly between your hands. Assemble on oiled baking sheet Fry in batches turning meatballs on both sides and side ways if possible. Total cooking time 5 – 6 minutes Serve as is or with an accompanying sauce of your choice. CSL
> The meat to fat ratio should be 80-percent meat, 20 percent fat > a combination of meats can be used
/Learn to preserve foods by canning, pickling, drying or making jams and jellies. ››
citystyleandliving.com | SUMMER 2011 | 23
RESTAURANT INSPIRATION Home Sweet Home
In An Age OF rAMPAnT SOCIAL MedIA – TWeeTIng AT THe TABLe And TexT MeSSAgIng BeTWeen BITeS – HOMe TASTIng rOOM enCOUrAgeS A reTUrn TO A HOMe-STyLe ATMOSPHere And WHAT nOW SeeMS revOLUTIOnAry – ACTUALLy TALKIng TO And InTerACTIng WITH yOUr dInner COMPAnIOnS.
By KAILASH MAHArAJ PHOTOgrAPHy K&S MedIA
clockwise from top left: Bar seating at the restaurant. qualicum Bay Scallops. Heather Wighton, general Manager in front of a photograph depicting the original hardware store in the building the restaurant now occupies. Opposite page: geoﬀ rogers in the kitchen in front of his preserves.
Let’s get a bunch of plates that everybody can share. It’s such a cool way of eating – pass it around have four of five plates… That was the thought on the food - make it an experience.
HE JARS OF PRESERVES THAT LINE THE WALLS of the kitchen at Home Tasting Room seem emblematic of the restaurant itself: encapsulating the best of the past for today. The restaurant does not retreat into nostalgia though, instead, it offers a thoroughly modern way of dining – small plates. “It’s half way between a tapas and a main course. Let’s get a bunch of plates everybody can share. It’s such a cool way of eating – pass it around, have four of five plates. Someone might call them appetizers, I call them small plates. Obviously we have some bigger plates for lunch and dinner. That was the thought on the food - make it an experience,” explains Geoff Rogers, the restaurant’s executive chef who has worked at a number of restaurants notably Muse, River Café, and Vintage Chophouse, staged in Montreal, Vancouver and worked briefly on a yacht in British Columbia. Dining has changed in the last ten years as rampant social media has overtaken conversation at the table. Cleverly placing interaction as the focal point of the restaurant, Home Tasting Room boasts not only an open kitchen (with bar seating), but a seasonal menu that entices diners to play with their food with desserts like coffee and donughts, and tasting plates of High Country Bison Tartar, and Salt Spring island mussels.
- geOFF rOgerS “It fulfills one of my big things in food, which is to eat as a group and a community. It’s something we’re losing these days of eating for a specific reason or for a specific nutrient which is a very solitary thing to do. You’re just firing it down because you need to get it in you,” says Rogers. The duo of Rogers and Heather Wighton, the restaurant’s General Manager has brought a youthful sensibility to the restaurant. Both are fond of the restaurant industry. “For me, I get to deal with the guests firsthand and actually see the reaction and pass that back to him every day. I feel like it’s just an extension of the kitchen. That’s what nice about restaurants is that it’s wine and food you will always learn something,” notes Wighton. Recently, Rogers taught Wighton how to butcher an entire lamb. Though there is still a recipe Rogers is trying to master - his grandmother’s freshly baked bread. “I’ve tried for years to recreate that bread and I can’t. I’ve talked to every pastry chef that I know and still can’t get it right.” It takes time to bake bread, or butcher a whole lamb, or preserve vegetables, but when you do you get the antithesis of frenetic technology, you get a taste of home. CSL Home Tasting Room, 110 8 Ave SW, www.hometastingroom.ca citystyleandliving.com | SUMMER 2011 | 25
Clockwise from top left: tuna tacos; the brick exterior; seafood platter; inside the restaurant; barbecue chicken; a pail for seafood; chef Andrea Harling
Where there’s Smoke Barbecue secrets from the popular downtown restaurant Bookers BBq grill & Crab Shack . 26 | SUMMER 2011 | citystyleandliving.com
By KAILASH MAHArAJ
COURTESY VINTAGE GROUP (1)’ K&S MEDIA
EAT OUT TONIGHT
Left, barbecue inside the smoker; the famous mural painted on the restaurant’s exterior.
OOKS CAN BE DECEIVING moist and flavourful and the blackened catfish and this is no more in evidence recalls the well-known technique of Cajun than at Bookers BBQ Grill and cooking. Crab Shack in downtown CalBookers, though, is essentially a barbecue gary. The unprepossessing exte- crab shack. While the crab is prepared simply rior belies a warm, casual atmosphere inside – and served with melted butter, the barbecue is large television screens, a well stocked bar and a more involved process. To perfect their barexposed wood. The restaurant’s attempt to turn becue technique Bookers relied on the knowlfirst impressions topsy-turvy does not stop edge of a restaurant owner from the United there, in a landlocked city not known for States. The team also “went around and tasted seafood, Bookers has a bunch of the competition made crab a star ingrein Calgary, and there was dient in their popular no competition, really.” all-you-can eat Sunday Much of the barbecue and Monday night preparation centers on a specials (ribs are also new smoker at the restauon offer and guests rant. “It came all the way up clamour for the surf from the States and took ten and turf fare). weeks to get here. It is un“It’s a fun place to believable. It can smoke work. The atmosphere 300 pounds of brisket at is original. There’s once,” says Harling excitnothing else in Calgary edly. Burning hickory, the like it,” explains Ansmoker is one secret to the drea Harling, Bookers’ executive chef. Live restaurant’s barbecue. Another secret is that, music and a mardi gras theme enliven the din- “We do absolutely everything in house – all of ing experience at the restaurant which includes our own rubs all our own sauces. It’s unique to a twenty seat private dining room on the upper Bookers. Our rub is our own signature,” exlevel. plains Harling. Paul Ferguson, who also cooks Harling notes that the “menu is like a little in the kitchen says that the ingredients are simbit of everything.” I try the crab cakes, jalapeno ple and allow the simple flavours to shine, “It’s poppers and house baked biscuits – perfect all about the dry rub for me.” CSL sport-watching fare. The grilled salmon is Bookers, 316 3rd Street SE, www.bookersbbq.com
“We do absolutely
everything in house – all of our own rubs, all our own sauces it’s unique to Bookers. Our rub is our own signature.”
chef’s barbecue tips
COURTESY VINTAGE GROUP; K&S MEDIA
LOW And SLOW “Barbecue is actually smoking. So you smoke and then you ﬁnish it on the grill. With ribs check and make sure there is a good smoke ring. Pull them out sauce them and then ﬁnish them on the grill so they get that real charred taste. That’s the true barbecue.”
THe WOOd “It’s deﬁnitely in the wood. We use wood pellets made of hickory. It is half the carbon b ut the exact same amount of smoke.”
TeMPerATUre “Chicken typically take two hours, wings an hour and twenty minutes. ribs four hours. Brisket 12-16 hours. Pork butt 12-16 hours. The temp erature is between 220 and 225 degrees F.”
dry rUB And MArInATIng “We have our own unique dry rub s which we put on eve rything and we do some marinating. The sauces are the ﬁnishe s. In U.S. it’s done in reg ions so we just worked through all the re gions took the best barbecue sauce that worked for us.
CAre “In b arbecue it’s really about caring ab out what y ou do b ecause it takes so much energy and time. you always have to be a day ahead. There’s a reason the barb ecue pit masters in the U.S. are intense.”
citystyleandliving.com | SUMMER 2011 | 27
|HELEN OF TROY | PRET-A-PORTER|TREASURE TROVE |ANATOMY OF | QUESTION PERIOD | YOUR CLOSET|
Take inspiration from our modern safari looks. P. 39
29 PRET-A-PORTER What’s hot in fashion
30-31 TREASURE TROVE
Beauty products for men, women and both
32 HELEN OF TROY
Dan Thompson on summer proof makeup
33-34 ANATOMY OF Get the right ﬁtting bra
35-37 YOUR CLOSET
38 QUESTION PERIOD
Your beauty questions answered
39-44 WHERE THE WILD THINGS ARE 28 | SUMMER 2011 | citystyleandliving.com
A whole week of outﬁts with only 5 pieces
PRÊT À PORTER
Global Fashion News WHAT’S HOT FrOM THe FOUr COrnerS OF THe gLOBe
Left, victoria’s Secret Incredible scented mist; the Angels in Calgary.
SOMETHING BLUE The highly anticipated grand opening of Tiﬀany and Co. at Chinook Centre in Calgary kicked oﬀ with models donning ﬁfties style robin egg blue frocks. The 4100 square foot boutique marks the fourth opening in Canada.“We are proud and excited,” said Andrea Hopson, vice president of Tiﬀany & Co. Canada. CSL have our eyes set on a new gold elsa Peretti bottle pendant. www.tiﬀany.ca
COURTESYTIFFANY & CO; COURTESY JO MALONE;COURTESY VICTORIA SECRET; K&S MEDIA (2)
Don’t have the budget to visit Japan to smell the world renowned Sakura cherry blossoms? Why not pick up a bottle of Jo Malone’s newest fragrance. For centuries, Japanese poets, writer and painters have captured the blossoms, a symbol of beauty and new beginnings. Layers of rose, mimosa, bergamot and mandarin round out the powdery fragrance. Fragrance combining sug gestions : French lime blossom. 100ml cologne, $118; 30ml cologne, $70 ; www.jomalone.com
questions with victoria’s Secret Angels: doutzen and Candice e Victoria’s Secret Angels recently came to Calgary for the inaugural opening of the Victoria’s Secret store at Chinook Centre and talked exclusively with CSL.
What has been your most incredible moment with Victoria’s Secret? Candice Swanepoel: I always really enjoy doing the shows every year, it's
like Christmas for us so that's definitely the highlight of my year. Doutzen Kroes: Travelling. I go to the most incredible and beautiful places, with beautiful beaches. We shoot there during the wintertime. What is your favourite style city? Doutzen Kroes: New York. You find
everything there; from really chic to casual.
What are some of your favourite Summer picks from Victoria’s Secret? Candice Swanepoel: Victoria's Secret has really great body sprays, and the
perfume that we just launched Dream angels forever is great for Summer. It's very fruity and floral. I use the lipliner all the time, in ginger spice.
You recently got married. Victoria’s Secret launched their Sexy Little Bride collection. What are some of your favourite pieces? Doutzen Kroes:
I like the little baby doll dresses, but the whole collection is beautiful and flattering with all the whites.
Name three words that describe Victoria’s Secret? Candice Swanepoel: Bombshell, irresistible and gorgeous Doutzen Kroes: Comfortable, sexy and beautiful. When you have great lin-
gerie underneath your clothes it makes you feel good and that's what Victoria’s Secret does. It's not even about showing everything, but keeping something a secret for yourself. www.victoriassecret.com
Aveda’s new line is just in time for summer.
What happens when ancient knowledge and modern innovation team up? ey create a lasting impression. Since 1992 Aveda and the Yawanawa Nation of Brazil have collaborated to grow urukum, a natural plant source for pigment (it looks like a bushier version of rambutan with tine red seeds that have long been used to colour everything from food to paint). In time for summer, Aveda is launching the uruku Bronzing kit complete with brush and duo palette (available in three shades – Amazonia, Brazilian sun and Bossa glow) and bag. e design incorporates symbols used by the Yawanawa in face painting ceremonies. Uruku Bronzer, $29.50; Uruku Bronzing Brush, $46.50; www.aveda.com
DO YOU WANT mOrE BEAUTY TIPS, SLIDESHOWS EXTENDED CONTENT FrOm THE mAGAZINE AND CONTESTS? Visit citystyleandliving.com citystyleandliving.com | SUMMER 2011 | 29
LETS MAKE A DEAL
Great Products Products CSL loves, and you should try too.
By nATALIe FOx
1. HAIR RAISING
Help tame men’s number one hair related concern with Dove Men+Care™ Anti-Dandruﬀ Shampoo which strengthens and nourishes his tresses. $4.77 - $7.99; www.dove.ca
2. BLADES OF GLORY
Tired of tug and pull while shaving? Try the Gillette Sensitive Skin Pack which includes the Gillette Fusion ProGlide Razor and Fusion ProSeries Skin Care and was recently awarded a seal of recommendation from e Dermatology Review Panel. $14.49; www.gillettefusion.com
3. CLIMB EVERY MOUNTAIN
If the advertisements have not enticed you this Old Spice Fresh Collection Body Wa sh in Dena li surely will. With top notes of citrus and cilantro middle notes of rosemary and licorice and base notes of sandalwood and patchouli, its scent is masculine but not overpowering. $4.49- $5.49; www.oldspice.ca
4. WHAT’LL YOU HAVE?
5. 6. 4.
at cup of java you’re holding may yet surprise you - it makes for a sensational scrub. Harnessing the antioxidants and ﬁrming properties in coﬀee with sea salt, turbinado sugar, avocado and neem oils (known to detoxify) in a rich formula, Barista Bath and Body One Lump or Two Coﬀe e and Sea Salt Body Scrub is silky (not dry as some scrubs can be) and leaves skin feeling hydrated and refreshed. $28; www.b3products.com
5. BRUSH UP
Want to build a better toothbrush? Make an intuitive ergonomic design with right hand or le hand handles, add more bristles than conventional brushes, source materials from sustainable wood-based cellulose and add a completely unusual design. en you’ll have the Original Toothbrush from R ad ius. $11.99; www.radiustoothbrush.com
Luxuriously creamy, Lush Skin’s Shangri La Facial Moisturizer is handmade using fresh natural ingredients (as are all their products). Committed to recycling, the company has a program of oﬀering freebies for bringing back their containers. An added bonus? e cute personalized sticker featuring the cartoon drawn face of the person who made our Lush Cosmetics. 45g, $46.95; www.lush.com
DO YOU WANT mOrE TIPS, SLIDESHOWS EXTENDED CONTENT FrOm THE mAGAZINE AND CONTESTS? Visit citystyleandliving.com
30 | SUMMER 2011 | citystyleandliving.com
COURTESY OLD SPICE; GILLETTE DOVE; K&S MEDIA (3)
6. YOUR OWN SHANGRI LA
7. RUN CIRCLES AROUND
Pesky under eye darkness got you down? Olay Tota l eﬀe cts L ine & Dark Circle Minimizing Brush features a brush loaded with product that instantly reduces its appearance. $29.99; www.olay.ca
8. LET’S GET PHYSICAL
With our busy lives we all do it, every day - move. Stay fresh with Degre e Women exp ert Protection with motionSeNSe™( in Fresh energy) which is activated when your body moves. $3.99; www.degreewomen.ca
9. BRUSH UP
Get ready for any occasion with the revamped ecoTools 6 Piece Brush Set featuring separate compartments for brushes and beauty products. $12.99; www.eco-tools.com
10. SCENT AND SENSIBILITY
urban Rituelle Beachcomber Summer Scent in Ruby Mango is a light, summery fragrance ﬁt for the dreamy beaches it evokes. Its size makes it perfect for travel. $13.95; www.urbanrituelle.com.au
great for dry and sensitive skin
11. STICK TO IT
COURTESYROCKY MOUNTAIN SOAP; GARNIER; JOHN MASTERS ORGANICS; JOSIE MARAN; ECOTOOLS; OLALY; DEGREE; URBAN RITUELLE
Take a cue from Moroccan beauties (who have used argan oil for centuries) with the multi-purpose Josie Maran Argan Oil Moisturizing Stick. It slips easily into a purse for use throughout the day. $6-$22, .12-.55oz; www.josiemarancosmetics.com
12. CREAM OF THE CROP
With botanical ingredients like rose ﬂower oil which soens skin, peach which tightens skins and lightens age spots John Masters Organics R ose and Apricot Antioxidant Day Crème sure is coming up roses. $39; www.johnmasters.ca
13. LIP SERVICE
A gently tingling gloss that won’t leave lips sticky, Rocky Mountain Soap Company Cinnamon Lip Plump enhances your natural lip colour with a hint of cinnamon. Plump up the volume. $10; www.rockymountainsoap.com
14. ANTI-WRINKLE IN TIME
e cult favourite is back in a new formula Garnier ultra-L i Anti-Wrinkle eye Roller that uses rice protein to fortify skin structure. $11.99; www.garnier.ca
edTIOr’S PICK We love the scent and the colour. Plus it is a light exfoliator.
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SOAK UP THE SUN: Model
HELEN OF TROY
Chrissy Teigen is ready to rock for summer.
SUMMER PROOF MAKEUP
With the beautiful warm weather upon us, you should consider the special requirements of makeup for this season. during the Summer season, makeup should be lighter, fresher and radiant. It also requires durability and eﬀortless application, with the increase in humidity and activity. Makeup guru, daniel Thompson tells you how to achieve the foolproof Summer makeup look. www.danielthompsonbeauty.com
Designer: gM Collin High Protection Cream SPF 30 $39 for 120mL Spa: daniel Thompson Beauty Mineral Sheer Tint SPF 20 $60 for 30mL (foundation and sunscreen in one) Mass Retail: green Beaver SPF 30 Sunscreen $20 for 90mL TALC FREE EYE SHADOW:
Designer: Chanel Ombre d'eau $38 for 6mL Spa: daniel Thompson Beauty Mineral eyeshadow Pressed $30.50 for 2g Mass Retail: BareMinerals High Shine eyecolour $19 for 1.3g LIPLINER:
Designer: Christian dior rougeLiner $34 for 1.2g Spa : daniel Thompson Beauty The Pencil $25 for 1.3g Mass Reta il: Sephora Collection nano Lipliner 0.6g
“Summer makeup should oﬀer protection om UVA and UVB while creating a ﬂawless ﬁnish on the skin.” The CSL green ticker
TO CreATe THe LOOK: STeP By STeP 1. Enhance the Foundation This technique works with any liquid foundation and creates a smooth radiant finish that evens out the skin tone, feels moist and fresh. It also increases the durability of the makeup enhancing its ability to protect the skin. ► Mix your regular liquid foundation with a mineral based liquid sunscreen (be careful, this only works with pure mineral sunscreens and not chemical based formulas) - equal portions work best. For a more radiant finish, mix one part foundation with two parts sunscreen. ► Apply mixture evenly across the skin (it will look white, only for a moment). Massage into the skin until there is not a trace of the white finish. Allow to set for about 10 minutes (the longer the better). ► Lightly dust with a transparent powder using a big open brush. This will create a flawless finish that does not look heavy. This trick allows the foundation to wear for long periods of time without touch ups, even / in water or during physical activity. Do not touch it when it is moist. Let it air dry and it will reset itself.
2. Change the Eyeshadow Formula Talc free eyeshadows wear better in humidity and are not as easily broken down by the skin. This can be either a cream formula or a mineral formula. As a bonus, the colour intensity is better. 3. Lipstick Trick This is an old trick that I learned very early in my career. Lipstick can be made to look shiny while not compromising durability. Most long lasting lipsticks are very drying and not ideal for any season. You can make your own long wear lip colour, without even buying a tube of actual lipstick. ► Fill the entire lip with your favourite lipliner shaping the edge of the mouth as you go ► Dab a very small amount of clear lip gloss in the centre of the bottom lip and rub the lips together to distribute the shine. This trick creates a great look that wears all day even through lunch. You will have to / reapply the gloss, but the liner will wear for hours and hours.
Invest in an antique diamond ring.
32 | SUMMER 2011 | citystyleandliving.com
/Look for ﬂip-ﬂops made with recycled bicycle parts or hemp. /Switch to
COURTESY DAN THOMPSON; GETTY IMAGES
RITES U O V FA DAN’S
A LOOK INSIDE
raymonde Tranchemontagne Senior Manager design at HanesBrands Inc which makes many popular brands such as Hanes and Bali talks the basic of bras.
Adjusting the straps is the most important thing after the right bra size. If you are tall you need to adjust them looser if you are short you need to adjust them tighter. Just one ﬁnger should ﬁt under the straps. If it is very loose it is going to fall and also your proﬁle won’t be as nice as it could be. The straps are there to hold the breasts so you need to adjust them.
2. CAre FOr yOUr BrA
The best way to take care of the bra is to wash by hand but I know that not all Canadian women are doing that. If you wash on delicate in the washing machine in cold water with an underwear bag it’s not bad. It’s the dryer that’s terrible because heat changes all the physical properties of the fabric especially when you have lycra. It destroys the fabric. So after washing dry the garment on a hanger.
3. PrICe And WeBSITe
Pictured, Comfort-U Back full coverage underwire bra in nude. $41.75, www.balicompany.com
FINd YOUR PERFECT BRA
1 MEASURE THE RIB CAGE Measure the rib cage in inches and add ﬁve inches to that number. For example if you measure 29 you add 5 inches and get 34. If you measure 31 add ﬁve you would be a 36 and so on.
CSL TIP: NEED A LITTLE LIFT? Seamless cups are great for creating a smooth shape, which look best underneath t-shirts, silk and satin fabric and form ﬁtting clothing. If you need a little li, add cookies, removable inserts ﬁlled with oil or water which work the same as push-ups. recycled toilet paper.
2 FIND YOUR CUP SIZE e measurement of the cup is always a guide only. You have to measure the high point of the bust (middle of the bust) with a tape that is straight and parallel to the ﬂoor. Take the diﬀerence between this measurement and the rib cage. For example 2 inches is a B three inches is a C, 4 is a D. ere are a lot of people who will be one and a half if you’re a half size you would just go up.
3 THE FIT Women need to be measured at least once a year and they have to accept that their body changes. It can be that you were pregnant, or you started an exercise program and if you do that your rib cage changes, sometimes your breast also changes depending on your period of life. You need to be measured to ensure you are wearing the proper size. Most women think that the second bra they buy they can wear for life and they keep buying the same size. at’s why they are wearing the wrong size and it’s not ﬂattering.
/For homemade laundry powder combine one cup of soap ﬂakes, half cup of washing soda, and half cup of borax. ››
citystyleandliving.com | SUMMER 2011 | 33
Seamless u in nude, NuBra, $60, www.nubra.com
Flow Y Bra IV in ﬂush, Lululemon, $42, www.lululemon.com
Sheer Ribbons Contour Bra, elle Macpherson Intimates, $48 uSD, ellemacphersonintimates.com
Icone Demi in Peau-rosée, Chantelle, $119; 1.888.769.9601, www.chantelle.com
Incredible by Victoria’s Secret Front Close Multi-way Bra, Victoria’s Secret, $49.50, www.victoriassecret.com
Perfectly Fit Multi-Way With Removable Cookies Bra, Calvin Klein underwear, $46, www.cku.com
best special occasion
extreme push-up bra, JACOB, $39.90, www.nubra.com
Jennifer bra in blush, Obsidian by elle Macpherson Intimates, $80 uSD, www.ellemacphersonintimates.com
Charade Kathleen balconette, Change, $68, www.change.com
34 | SUMMER 2011 | citystyleandliving.com
COURTESY LULULEMON; CHANGE; NUBRA; CHANTELLE; K&S MEDIA (5)
Sticks to your skin without straps.
PIeCeS One Week of Amazing Outfits
It is easy to change it up using only a handful of pieces. CSL shows you how.
STyLIng By K&S MedIA
COURTESYJOE FRESH; H&M; K&S MEDAI (3);
H&M a ww.hm.com/c
Skirt, $59.95; w
SH .com JOE FR9; E fresh www.joe
Coral jacket, $235; www.cartise.ca
1969 jeans, $79; www.gapcanada.ca
Polka dot dress, $99.90
citystyleandliving.com | SUMMER 2011 | 35
BUSIneSS MeeTIng accessories Chr istian Si riano for P ayless animal print pump, canada.payless.com
36 | SUMMER 2011 | citystyleandliving.com
AFTer WOrK errAndS accessories PUr e Alr ed S u ng pure.alfredsung.com
AT THe OFFICe accessories Lela rose f or Pay less Isidro Ankle Strap Wedge, $84.99,
CASUAL CHIC accessories Isabel Toledo for Payless T-Strap vespadrill, $79.99, canada.payless.com. PUre Alfred Sung purse, pure.alfredsung.com
dInner PArTy accessories Lela rose for P ayl ess Isidro Ankle Strap Wedge in green, $84.99,
nIgHT On THe TOWn accessories Lela rose for P ayl ess Isidro Ankle Strap Wedge in nude, $84.99,
dreSS TO IMPreSS accessories Lela rose for P ayless Isidro Ankle Strap Wedge in nude, $84.99,
citystyleandliving.com | SUMMER 2011 | 37
YOU ASKEd We Answered: Beauty Q&A q How do I extend my tan and protect my skin? A giorgio Armani Cosmetics ﬂuid sheer in "11 amber”, $65; www.giorgioarmanibeauty.com
What is an Illuminator or highlighter and how do I use it?
Sunscreen is a must year round and especially during summer months. For those with fair complexions, try Clarins Sun spray with an SPF 50. After sun exposure, rehydrate with aloe vera, try the continuous spray’s from Life Brand. To extend your beach glow, and prevent peeling, look for products to moisturize skin. Try the tan extender from SUN THERA3. Life Brand After Sun Continuous Spray in Coconut Lime or Pomegranate, $11.99; Life SUnTHerA3 Tan extending Body Moisturizer, $11.49, www.shoppersdrugmart.ca; Clarins Sun Care Milk Lotion Spray SPF 50, $35, ca.clarins.com
Illuminators and highlighters are the easiest way to give a ‘glow’ to the skin. These products can be mixed with your foundation, or applied over top, and are available in liquid, powder or stick. CSL’s favourite from Armani cosmetics adds just the right amount of sheen without making skin look too shiny or ‘plastic’.
Andrea Professionals Hair removal crème and water soluble cold wax, $11.99, and $13.99 respectively, www.andreahairremoval.com; Biotherm Celluli Laser S.Code, $55, www.biotherm.ca quo Cosmetics dream Luster, $20
/ BOOST YOUR GLOW
Want to add a shimmery glow to Summertime skin? This powder with golden flecks reflects candlelight or sunlight creating radiance. www.shoppersdrugmart.ca 38 | SUMMER 2011 | citystyleandliving.com
What is the key to smooth Summer skin?
Looking beach ready is made easy by abiding by a few simple steps for smoother skin. First, exfoliate skin with a loofah or gentle scrub to scuff off dry cells. Exfoliating also prevents future ingrown hairs. Next remove hair. Try Andrea's line of at home solutions, complete with a slowgrow cream to slow down hair growth. Also try a reducing treatment. Biotherm recently released a tummy toning cream, Celluli laser S. Code, which claims to firmness in one month. Lastly, to boost flawless skin, try a sunless self tanning cream.
COURTESY SHOPPER’S DRUG MART (4); CLARINS; ANDREA (2); BIOTHERM; GIORGIO ARMANI; GETTY IMAGES
WILD THINGS ARE
A moDern urBAn sAfAri, Where else BuT AT The CAlGArY zoo? TrADiTionAl khAki, TrenCh CoATs AnD of Course AnimAl PrinT keeP iT on TrenD. fiTTeD silhoueTTes, Tons of ACCessories AnD infusions of Colour keeP iT moDern.
PHOTOGRAPHY BY ANDRAS SCHRAM citystyleandliving.com | SUMMER 2011 | 39
ANIMAL INSTINCT (previous page) Animal print never goes out of style, especially when it gets a clever update with khaki cropped pants and great heels. Patterson J. Kincaid khaki pants, $195; Pegabo shoes, $120; Necklace, $30; Peackock feather earrings, $12; Braided cuff, $16; all The Bay Downtown, www.hbc.com. Michael Kors printed blouse, $165, www.michaelkors.com. LACE UP (this page) An off-white dress with lace details looks modern when paired with boots. Guess dress, $128; Kenneth Cole black necklace, $48; Kenneth Cole gold necklace, $45; all The Bay Downtown, www.hbc.com. Hunter boots, $165, Town Shoes, www.townshoes.com.
COURTESYMTRIP; OKINAWA AQUARIUM; ARMANI DUBAI; MARINA BAY SANDS
citystyleandliving.com | SUMMER 2011 | 41
42 | SUMMER 2011 | citystyleandliving.com
IN THE TRENCHES Take a long dress to work by wearing it with a seasonless trench. Michael Kors trench, $350, www.michaelkors.com. Halston maxi dress, $475; Pegabo shoes, $120; both The Bay Downtown, www.hbc.com.
COURTESY DENVER AIRPORT AUTHORITY; CARRASCO AIRPORT; MENARA AIRPORT; BARAJAS AIRPORT
FRINGE A fringe skirt is appropriate for daytime in a muted colour. Michael Kors suede fringe skirt, $495, www.michaelkors.com. Rachael Rachael Roy green vest, $129; Calvin Klein printed top, $69; Ralph Lauren bag, $268; Tassle necklace, $24; Disc necklace, $24; Necklace, $20; Gold cuff, $20; Multi-ring cuff, $20; Agate cuff, $60; Kenneth Cole cuff, $40; all The Bay Downtown, www.hbc.com. Bakers ‘Nanci’ shoes, $70, www.bakersshoes.com citystyleandliving.com | SUMMER 2011 | 43
PRINTED MATTER Ikat is a classic pattern that can be tamed with a solid anorak. Weekend Max Mara dress, $305; Pegabo shoes, $120; See by Chloe messenger bag, $350; Nine West hat, $36; Fossil sunglasses, $55; Deco Wood bangles, $53.99 each; Necklace, $20; Multi beach necklace, $14.99; Bead necklace, $35; Ralph Lauren earrings, $45; all The Bay Downtown, www.hbc.com. Michael Kors Anorak vest, $195, www.michaelkors.com. Hair and Makeup by Kelly Wiesner, I Model Management, www.imodelmanagement.ca. Styling, K&S Media. Special thanks to the staff at The Calgary Zoo. 44 | SUMMER 2011 | citystyleandliving.com
| PASSPORT | TOUR GUIDE |
The red rocks of Sedona are front and centre at enchantment resort. P. 48
Travel news from around the world
47 TOUR GUIdE
Kimberley newport-Mimran on her travels
48-55 ARIZONA MUSE greater Phoenix and Sedona
COURTESY ENCHANTMENT RESORT
Land of Enchantment
From the red rocks of Sedona to the ever rising Phoenix, and the luxury of Scottsdale, Arizona has enchantment written all over it. P. 48 citystyleandliving.com | SUMMER 2011 | 45
Global Travel News WHere TO gO, WHAT TO See And WHAT TO dO ArOUnd THe WOrLd
By AMBer ALenT
A SHOE IN
The temporary home of the Left Shoe Company, at London’s Heathrow airport.
THE ULTIMATE CUBIST
you put your Left Foot In
dine at some of europe’s ﬁnest landmarks with electrolux
CUBISM: THE ULTIMATE DINING EXPERIENCE ever wonder what it would be like to dine in some of the greatest landmarks in europe? Two electrolux "Cube" restaurants will be popping up on a series of european landmarks, like atop the Parc du Cinquantenaire in Brussels, Belgium. Oﬀering its 18 guests a view of the kitchen, the transparent and semi-transparent cubes combine fashion, music and design. e Cube by ele ctrolux will feature a diﬀerent hand-picked resident chef at each venue and will oﬀer tailor-made recipes using locally sourced ingredients, prepared on state-of-the-art electrolux appliances. Taking spectacle to new heights, the structure will drop a table from the ceiling between dinner and will then be pulled up aer dinner drinks. “e Cube by electrolux will oﬀer guests wonderful, exclusive cooking and food experiences,” says Neil Gannon, Director of Marketing expertise at electrolux, “We also want to give [guests] the opportunity to interact and learn from the professionals we work with being the trusted supplier of many top-chefs and fashion specialists.” Booking can be made on-line for the Belgium Cube at www.electrolux.be/cube
The dyson AM01 Table Fan.
The CSL green ticker
BEAT THE HEAT FOR SUMMER. THE DYSON ENGINEERS HAVE succeeded again with the new Dyson Air multiplier, an innovative invention that allows air to accelerate more efficiently, and powerfully through 'entrainment' (there are no blades!). CSL tested the fan on a recent trip to the Caribbean where temperatures soared to the mid-30's. Though traditional fans (especially older models) can be noisy, weak in high temperatures and often unidirectional, the Dyson offered cool air that diffused throughout the room with a powerful cooling sensation, for hours. The adjustable stand allows for different height, great for setting on a table, or nearby a bed. As a bonus, the sleek modern design kicks the cool factor up a couple dozen notches and can fit into any living space. From
The vergelio from the Heritage Collection from 275 eUr
Inform yourself about your ho tel's r ec yclin g pro gr am.
46 | SUMMER 2011 | citystyleandliving.com
/Consult your mechanic and try biodiesel. ››
COURTESY LEFT SHOE COMPANY (2); DYSON; ELECTROLUX
Blowing in The Wind
CrAFTSMAnSHIP MeeTS HIgH TeCHnOLOgy. THe LeFT SHOe COMPAny MAKeS MAde-TO-MeASUre SHOeS FOr Men, USIng A 360 degree 3d dIgITAL SCAnner, ALLOWIng THe CUSTOMer TO OBTAIn A CUSTOM FIT. every CUSTOMer CAn CHOOSe THe STyLe (everyTHIng FrOM CASUAL TO BLACK TIe FOrMAL), COLOUr, MATerIAL And SOLe TO deTerMIne HIS OWn CUSTOMIZATIOn, And THe SHOeS Are THen SHIPPed vIA COUrIer. FUTUre OrderS CAn Be PLACed eASILy vIA THe COMPAny’S WeBSITe.
A look from Pink Tartan’s Spring/Su mmer 2011 collection.
The designer in one of her creations during a visit to Calgary.
her inspiration PARK VIEW:
“I have been to La Mamounia (pictured)... The culture of Marrakesh is magical.”
KIMBerLey neWPOrT-MIMrAn Pink Tartan’s President and Head designer describes her brand’s aesthetic, recalls a memorable trip to Marrakesh and the pants she says every mother should own.
How did you begin as a designer?
I dreamt as a young girl to be a designer but I didn’t know any Canadian designers and thought it’s probably a difficult career to start. I loved fashion so much that I worked in retail from the time I was 14. I moved to Toronto to study fashion, manufacturing and merchandising. I started working in the buying office the day after I graduated. Then I got recruited into product development. As my career developed I became more of a merchandiser. It is amazing how beneficial that’s become because I understand it from the bottom up. To put an assortment together is much different from designing. To have both of those come together has been quite fantastic for me.
Desribe Pink Tartan.
I look at Pink Tartan as a lifestyle brand, the type of clothes you wear from day to dinner. It’s
K&S MEDIA; COURTESY PINK TARTAN (2) ; LA MAMOUNIA; PARIS TOURISM; FOUR SEASONS
1. ALWAyS In My TrAveL BAg - “Without a doubt my Pink Tartan rider pants (pictured, left). I have a daughter that gets airplane sick and car sick and it is the best pant. every Mom should have this pant. It has stretch, it is like a legging. Also I tend to like essential oils so whether it is rosehip oil or argan oil, I use that in lieu of a moisturizer. I feel that it agrees with my skin (pictured, Kiehl’s Superbly restorative Argan dry Oil, $42, www.kiehls.ca).”
2. FAvOUrITe CITy- “I love my home
Toronto but as far as being energized - Paris and new york. I love architecture and I love art so those two cities are great for me. I’m an urban girl.”
3. FAvOUrITe HOTeL In THe WOrLd “I spend a lot of
time in hotels so it’s hard to have a favourite. I was at the villa d’este for my honeymoon. One of my favourite memories is the Splendido hotel in Portoﬁno.”
e Four Seasons Istanbul at the Bosphorus –amazing hotel. e spa is so serene and so pristine and the massage was great.
not haute couture. But I do love couture so I try to put some of those beautiful elements into ready-to-wear. I have worked in menswear where all you really have are fabrics, and silhouettes and it’s about the way you fuse it. I think that by having had that more restricted way of learning to build a garment I’m able to put a little of that into women’s wear which I think sets us apart.
Who embodies Pink Tartan?
I’m very much the face of the brand. It is my lifestyle. I also work, from a design perspective, much more on draping of the garment than on an illustration. I like three dimensional – touching and working with the fabrics, I find that’s where most of the design aspect of what I do comes into play. I think Uma Thurman’s great, Natalie Portman. I’ve always loved Audrey Hepburn and her movies. I love the sense that she could laugh at herself and didn’t take it too seriously but still always looked impeccable.
What is your favourite travel memory?
They keep coming. I always look forward to my next destination and I like to go to new places. But one of my favourite memories was the whole experience of Marrakesh. I’ve been to La Mamounia, I’ve been to Amanjena and the interesting culture, the food, completely out of anything North American, is a magical experience. I would highly recommend it. From Montreal it is only six hours. I love desert climates. The sunsets and the stars are unbelievable. I was born to be a desert girl. CSL citystyleandliving.com | SUMMER 2011 | 47
La Puesta del Sol at Fort Mcdowell Adventures
RICH NATIVe AMeRICAN HISTORY, NATuRAL BeAuTY AND HeALING eNeRGY CeNTeRS PLuS LOCAL FARMS, BALLOONING AMIDST THe CLOuDS, FORMIDABLe GARDeNS AND A CASTLe IN THe DeSeRT. SHIVANA MAHARAJ DISCOVeRS THe INSPIRING POWeR OFPHOTOGRAPHeD BY K&S MeDIA GReATeR PHOeNIx AND SeDONA.
48 | SUMMER 2011 | citystyleandliving.com
PLAy THe HeARD MuSeuM
Krols stands in front of the glass fence
The Heard Museum, a 130000 square foot space founded by Dwight B and Maie Bartlett Heard, a prominent family that moved to the Valley in 1895 from Chicago, houses 10 exhibition galleries, including an education centre, interpretive garden and Heard Museum shop selling Native American artists work. Over the years, the couple collected numerous Native artifacts and in 1929 opened the museum to house their exemplary private collection of American Indian artifacts. Though the original space has been through several renovations and extensions, the space feels like the original 'Casa Blanca', the Spanish style home where the Heard’s resided. Debra Krol, a Xolon tribe member from Central California, leads our tour of the museum and her enthusiasm for history, culture and sharing knowledge is palpable. A striking glass and clay installation, created by Tony Jojola with Rosemary Apple Blossom Lonewolf is the first art piece that greets visitors, before being led into the HOME exhibition. It is a colourful Murano glass-like display inspired by an ocotillo fence. A metaphor for borders and the idea of living in two worlds, it is a mix of tradition and modernity. A highlight of the museum is the massive katsina doll collection, made by the Hopi Indians to represent the spirit of their ancestors. “We would tell the younger children about the Ogre Kachina woman, who may take them away if they disobey their parents. It keeps them in line," jokes Krol. The breadth of the collection appeals to all of the senses - Native South American masks in the shape of animals heads, expertly woven baskets by the Pima people, armor, beadwork, a moving homage to Native American boarding schools, and even modern fashion and artwork show the masterful skills and traditions of each Native American tribe in detail and with great respect. www.heard.org; 2301 North Central Avenue; Phoenix, AZ
SuPeRSTITION FARM AND uDDeR DeLIGHTS THIRD GENERATION DAIRY FARMERS ALISON and Casey Stechnij grew up in Mesa Arizona. After observing the price of their milk plummet over the years due to oversupply from bigger dairy farms, the brother and sister duo knew it was time to diversify their operation. The first step was to introduce a farm tour, a hands-on way for the public to be reintroduced to the source of their food. A petting area with rescued farm animals continues the interactive participation. "I've never taken it for granted, we always knew we had a great place," Casey remembers. Instead of fighting urban encroachment on farmland, Superstition Farm was born as an opportunity to interact in a positive way with the community. "I wanted to share our place so we would be embraced, versus having lawyers knocking on our door. So we opened. We try to show people a good time and have a great experience and so they'll tell a few friends about us. It's been a great experience," he continues. After visitors repeatedly asked for a way they could support Superstition farm, the Stechnij's realized the opportunity for growth in their operation. Three years ago, they opened UDDER DELIGHTS an ice cream shop that uses the farm’s milk for their range of products. "I knew how to milk cows, but the food side I had to learn. I had some great mentors come in and I learned how to make ice cream.
When I opened my friend Chef Jennifer came in and helped me get started," says Casey. Everything at the farm gets re-worked- the leftover buttermilk from churning butter gets transformed into “the best red velvet cake you've ever had”; the whey from cheese making gets turned into protein for bodybuilders, while the cheese curds are used for a local poutine. Superstition farm is also proud to work closely with the local community creating a symbiotic relationship with other purveyors in the area. "I've got farmer friends and they bring in fruits and vegetables and we give them to [Jennifer]. For instance we have farmer friends that bring in lemons and we make our own lemonade," notes Casey. After taste testing several ice cream flavours, I enter the kitchen to create fresh ricotta before proceeding to make my own signature flavour of ice cream with Chef Jennifer and Casey. Often used as a team building exercise or to get kids into the kitchen, the opportunity to make your own ice cream is delicious, fun and fits seamlessly into the farm’s outreach program. We combine strawberries, basil and pine nuts and balance the flavours continually to perfect the depth of flavour. We coin this one the ‘CSL magazine’. Superstition farm and Udder Delights is an eye opening, educational and joyful experience. The Stechnij family makes everyone feel welcomed as they beam with pride at the dairy farm. "We’re just celebrating three years, and we've done it all through word of mouth and making sure that when people leave they had a great time," says Casey. The results can be observed from the hoards of full smiles on every customer's face as they leave with their own special treat. www.superstitionfarmtours.com; Udder Delights, 1385 E. Warner Rd. Suite #103, Gilbert, AZ; Superstition Farm, 3440 South Hawes Rd, Mesa, AZ
Third generation dairy farmer Casey Stachnij and one of his prized animals; (below, left) one of the many delicious ice cream ﬂavours at Udder delights
citystyleandliving.com | SUMMER 2011 | 49
GREATER PHOENIX/ SCOTTSDALE
DeSeRT BOTANICAL GARDeNS
The bright vivid green glass cacti by artist dale Chihuly are a remarkably vibrant and bold, though apt statement for the desert Botanical gardens entrance. Set upon 145 acres, The desert Botanical gardens were originally created seventy years ago by volunteers and they continue to be integral to the experience for guests. Along most trails, volunteers provide helpful descriptions and insight into various plants. The expansive garden features several trails including with plants from the Sonoran desert, succulents, wildﬂowers and an agave yucca forest. My favourite part of the botanical experience is the peaceful Steele Herb garden featuring Tea and Culinary gardens, a Medicinal garden and even a Picante garden with fascinating peppers from around the globe. www.dbg.org; 1201 north galvin Parkway, Phoenix, AZ
I ARRIVE AT QUEEN CREEK OLIVE MILL greeted by a vast crop of olive trees, laden with fruit. As I enter Del Piero Cafe, the rustic yet chic ambiance is befitting owner and olive oil producer Perry Rea. Along with Rob Holmer, manager and VP of marketing, Rea started producing olive oil with little prior experience. "This is our sixth year of production. The first year was trial and error. Both Rob and I were really the ones that started up the three machines that we have," says Rea. The cafe features all things olive or olive related - wines, spreads and items from local producers like meat. Vanilla bean olive oil waffles, frittatas and panini round out the menu. "The menu is all my creation. The food, if it’s not organic is from our garden. People are so happy when they come here because it's not a chain store," Rea says proudly. I sample the moist and fluffy chocolate and lemon olive oil cupcakes. Rea's infused olive oils are also a chef favourite with exotic twists like the chocolate olive oil (great drizzled over cheesecakes and crème brulées). Queen Creek Olive Mill also produces a selection of olive oil bath and body products, handmade by Rea's wife and daughters. R e a educates me on the make-up of his olive oil as we walk through the grove. "We grow fourteen varieties of olives: greek, italian, a n d spanish. What I do is shoot for a Perry rea in the olive certain grove (top right); a selection of olives profile 50 | SUMMER 2011 | citystyleandliving.com
of oil. The different varieties and the time of harvest will support the profile. For example if we pick a really green olive, we're going to get a really grassy peppery oil. If we pick olives that are very purple ripe, we're going to get a very buttery oil," Rea tells us. The harvest take place in the Fall from October and December, within a 24 hour period, beginning with the Italian varieties (padnaluco, grapolo, lechino, frantoio) followed by the manzanillo and then the Spanish mission olives. The Sonoran desert with its extreme temperatures allows the Mill to be free of the use of pesticides on all twenty five acres of crop. Finally the oils are naturally filtered through the decanting process, allowing particles to settle in the cold press olive oil. So what's the secret to Queen Creek's olive oil? Holmer chimes in "someone who has a good palette. That's a huge part of our business, Perry tests the products to his taste and that's really an art." queencreekolivemill.com; 25062 S. Meridian Road, Queen Creek, AZ
Taliesen West, the former winter home of American architect Frank Lloyd Wright built amongst the McDowell mountains is a living breathing example of the work, life and legacy of the legendary man. Samantha Worwick, my guide for the tour, tells me that the Welsh word, Taliesin means ‘shining brow’ and abides by Wrights own tenants of organic architecture. This principle is fully projected in the living room, where green spaces feel as though nature is a part of the home. Built in 1937, Taliesin West is "not a museum" as Worwick explains. Instead, guests are encouraged to explore and fully experience the home as Wright would have wanted. I am shown the theatres, and music pavilion which Worwick says are “the highlight of the property, they're beautiful and they are unexpected. It opens you up and gives you a big hug." The eastern details, bold red seating and grand piano pay homage to Wright's appetite for luxuries (which also included cars and women) while the acoustics create both warmth and intimacy in the space. This former home of Wright, also houses a School of Architecture, where students can earn various degrees in Architecture and marks its 100 anniversary in 2011. It is truly a desert oasis. www.franklloydwright.org; 12621 North Frank Lloyd Wright Boulevard; Scottsdale, AZ Frank Llyod Wright’s Winter home built amongst nature
COURTESY DESERT BOTANICAL GARDEN
QueeN CReeK OLIVe MILL
PLAy HOT AIR exPeDITIONS
Soaring through the clouds in Phoenix, Arizona
IT'S PITCH BLACK AND SERENELY QUIET outside. Well, it is the crack of dawn. Such is the sacrifice that one must make to experience the joy of hot air ballooning. I am picked up at my hotel promptly by Keith, a transplant from Virginia, who fell into the balloon business, but since working for Hot Air Expeditions for several years, couldn't imagine doing anything else. "You never take off and land at the same point. We scout several different locations, sending test balloons up into the air to gauge the wind, before we decide on the point of departure," says Keith as we drive to sev-
Montezuma castle built into the cliﬀs
eral possible takeoff points before finally deciding on a final take off spot. The sky morphs from pitch black to an earthly pastel pink and we meet our captain, Patrick Stevens, a native of the Phoenix area. Petrified about the open air flying concept, I am reassured by Stevens, that "ballooning is more like a feeling of gliding through the air rather than flying." Suddenly my nerves are eased. Eventually, in the air it feels as if I can touch the saguaro cacti (the ever present symbol of Phoenix that has made an appearance in many icon Western films) as we lean over the edge we feel entirely secure, nestled in what could only be described as an oversized straw basket. We drift over a prison. Stevens, who could easily have a second career in comedy, refers to it as "an involuntary resort"; when passing over a shooting range reassures my fellow passengers that "we try our best not to land there." Captain Stevens continues with a sardonic take on how one
can spot a pilot, ("he'll tell you"), and the difference between pilots and God ("God knows he's not a pilot"). We touchdown in what seems the middle of the desert. Out of nowhere a meal appears and Captain Stevens says the balloonists blessing. Our lavish breakfast includes chocolate croissants, quiche and sparkling wine "courtesy of one of the finest chefs in Phoenix, Vincent Guerithault," advises Stevens, an avid foodie in his own right. As we eat and talk the Hot Air Expeditions team exchanges quick one- liners with one another (at one time referring to one of the other balloon captains, Jim, as "stitch" due to a laceration on his forehead). The roars of laughter from the guys and the guests are a testament to the entire experience. These are the kind of folks you feel like you want to hang out with. From beginning to end the experience is seamless. It's a once in a lifetime feeling of soaring amongst the clouds. www.hotairexpeditions.com; 2243 E. Rose Garden Loop, Suite #1, Phoenix, AZ
TO vISIT A CASTLe In THe deSerT? What looks from a distance like a rock face / WAnT turns out, upon closer inspection, to be a castle. Like a hotel in the cliﬀs, it was built by Sinagua farmers in the 1100’s Ce. named Montezuma Castle by early settlers who believed the structure was Aztec in origin, it once contained forty ﬁve rooms, but has since deteriorated. The narrow, vertical structure 100 feet above the valley is a spectacle. A short drive from the castle, I visit Montezuma Well. Used to irrigate crops for the Sinagua people, it is a limestone well formed by the collapse of an underground cavern, and is said to be bottomless. I observe ducks swimming in the water, feasting on the lush vegetation that surrounds the well. nps.gov/moca
FORT MCDOWeLL ADVeNTuReS: YAVAPAI exPeRIeNCe
One of the members of the Yavapai nation, an indigenous people in Arizona, passed on his knowledge of the land to guide Sharon Waldie, a native of Ohio who meets me at La Puesta del Sol, at Fort McDowell Adventures. Given the importance of oral tradition to the Yavapai nation, it is fitting that I sit listening to Waldie’s tales of the Yavapai. “The Yavapai nation here is on a farm that is 28,000 acres and they are nestled in the foothills of the Macdowell mountains, they run along the Verde river and have been here for thousands of years,” says Waldie. I am taken on a journey of the history of the Yavapai people, first learning that Montezuma’s well, an ancient limestone sink, is believed to be the birthplace of the Yavapai people. I learn that the women in the Yavapai tribe were expert basket weavers, using cotton wood, yarrow weed or devils paw, all native desert plants. In the days of the settlers, the Yavapai people were forced to migrate from their land or move into Indian camps. In the late nineteenth century Wassaja (later renamed Carlos Montezuma), a Native American boy, was sold to an Italian photographer Carlos Gentile, educated in Chicago, and became an advocate for Native American
Rights. Montezuma is seen as a hero in the eyes of many Yavapai, bringing awareness to Native American education, A walk through water rights and citizenFort Mcdowell with ship, and forming the SoSharon Waldie ciety of American Indians in 1911. “The Yavapai people have come a very long way,” Waldie says. Fort Mcdowell Adventures also hosts events and weddings. www.fortmcdowelladventures.com; 14803 N Hiawatha Hood Rd, Fort McDowell, AZ
GREATER PHOENIX/ SCOTTSDALE
LA HACIeNDA AT THe FAIRMONT PRINCeSS RECENTLY RE-OPENED WITH THE HELP of Chef Richard Sandoval, 'father' of modern Mexican cuisine, La Hacienda features a menu of Southwestern cuisine infused with Mexican touches. I order the guacamole, made tableside, and served with freshly
The bright and fresh trio of lobster tacos
fried tortilla chips. Next, I opt for the empanadas de camarone, tamal de huitlachoche (a truffle like fungi found on corn, and a delicacy in Mexican cuisine), and trio of lobster tacos. My waiter Will Charles, is a tequila aficionado and brings out a selection of Altosoro tequilas to sample from the two hundred varieties at the Tequila bar. The clean taste of each of our 100 per cent blue agave tequilas is striking. I finish my tasting with a Cuervo reserva, aged for three years, which Charles describes as "a great sipping tequila, for those looking for a tequila with no training wheels." My meal continues with mole poblano, made with chicken and served with plantains and cilantro rice. We've been hearing rave recommendations from Scottsdale residents that we must try the flaming coffee or bebidas de fuego (cafe 1921), alongside the requisite cinnamon churros, served with three dipping sauces: cajeta, chili chocolate fondue and cream cheese natilla. Our fuego master, Alfonso strolls a copper cart next to our table, and begins the spectacle. Sugar and cinnamon are lit on fire, sending fumes of fiery spice into the air while orange flames light up the entire restaurant. This is interactive food at its best and a comforting finish to a cool desert evening. www.fairmont.com/scottsdale; 7575 East Princess Drive , Scottsdale, AZ
The ultimate prickly pear margarita
HAVE DRINKS AT ONYX BAR AT THE FOUR seasons, prepared by cocktail master and assistant manager Alex Ramos. I ask Ramos to whet my appetite with a prickly pear margarita. It comes to the table a bright magenta colour, perfectly chilled, and delightfully tart and sweet. I also try ‘the wildflower’, dressed with a Jamaica flower, the cocktail is completely unique. Expressive floral notes hit my mouth instantly while fruit forward zesty orange, smooth out the drink. "I recently won the 2010 taste of the nation, people's choice with 'Austin Nights'," Ramos tells me describing the elements of his winning cocktail that he brings me next. I am intrigued when the tiny shot glasses are brought to the table with a sliver of jalapeno dancing on the rim. The soft sweetness of the silver tequila and agave nectar, perfumed by the tang of jamaica, finished with a mild but ever so pleasant zing of the jalapeno pepper is a surprising, but well composed cocktail. www.fourseasons.com/scottsdale; 10600 East Crescent Moon Drive, Scottsdale, AZ
lover? Head to quiessence, where executive chef and owner greg LaPrad and chef Anthony Andiario bring the garden / Locavore to the plate. The tiny 85 indoor seat restaurant is set around the farm at South Mountain. Try the roasted cauliﬂower soup, a
creamy and comforting smoky ﬂavoured rich start to your meal. www.quiessencerestaurant.com Located at the Farm at South Mountain
PRADO AT MONTeLuCIA THE MEXICAN STYLE CORTIJO PLAZA COURTYARD IS BUZZING WITH DINERS EATING OUTdoors, on the patio vibrantly lit by fire torches. The Prado restaurant overflows with opulent details, an homage to the Villa San Michele in Florence. Nothing here seems contrived, though it is as if you are walking through the cobblestone streets of Europe. Throughout my dinner, the hypnotic sounds of staccato flamenco emanate from the centre of the restaurant, as the live band transports us to the Mediterranean. A supporter of the Slow Food movement, Chef Claudio Urciuoli is famous for using the fire wood burning oven for main dishes, while the adjacent MBar chef de cuisine, Peter DeRuvo, uses the oven for the tapas items. Our antipasti, is straight from the Mediterranean: sweet marcona almonds, manchego cheese and fresh burrata with local wilcox tomatoes - fresh and light, balanced with the richness of grassy olive oil. My main course of rabbit is tender and mild, with a delicate tang from the taggiasche olives while spaghetti di kamut with clam and mussel ragu and king crab has a distinctive nutty, earthy flavour. I decide that the tapas style tasting should continue into dessert and order one of each. The almond cake soaked in coffee and rum and the apple crostata with bourbon caramel and vanilla gelato are delightfully comforting, confectioner Julia baker's moelleux au chocolate with chocolate ganache and whipped cream and the chocolate mousse cake with hazelnut praline and dark chocolate ganache taste as good as they sound. pradolife.com Prado at Montelucia Resort & Spa; 4949 E. Lincoln Drive, Paradise Valley, AZ 52 | SUMMER 2011 | citystyleandliving.com
Julia Baker’s chocolate mousse cake
SPA JOYA SPA AT INTeRCONTINeNTAL MONTeLuCIA The experts in front of Camelback Mountain
Definitely one of the most beautiful transporting spas I have ever been to, Joya Spa comes with high accolades as "the only authentic inspired Hammam luxury spa in Arizona." The spa is an immersive, decadent experience. After walking up a wrought iron staircase I begin with the Joy of intention, picking from five semiprecious stones representing love, work, health, family and wealth to set an intention before my treatment. I decide to take
one of each for good measure. Next, during the joy of purification, I place my hands on an enormous quartz crystal atop a pedestal, releasing any negativity from my body. I am told that this space is an exact replica of the Granada night sky and to my amazement each room that I am shown is more beautiful than the last. The relaxation lounge, complete with soft Moroccan music, cabanas and relaxation beds are straight from a Moroccan period film. The hammam ritual, a series of alternating cold-hot dips followed by a scrub down with Herbal black soap and a kassa cloth and rounded out by a eucalyptus steam is shocking and calming to the body. Jonathan, my masseur is masterful and skilled at his craft. The thai massage that I get is not for
the faint of heart. My body is contorted and twisted in different ways, but combined with the deep massage leaves me invigorated. This far exceeds any expectations I have it feels like more than a massage, I can truly gauge Jonathan's passion for his art. My facial, personally tailored to suit my skin issues by my esthetician Paula, is a joy. Her light hand is soothing while the face massage is a nice touch. The exhaustive spa menu features everything from lemon and paprika facials to Thai massages, hypnotherapy to tarot reading and personal fitness training. I take a minute to watch the sunset against Camelback mountain completely relaxed and glowing. www.joyaspa.com; 4949 E. Lincoln Drive, Paradise Valley, AZ
THe SPA AT FOuR SeASONS TROON NORTH
WILLOWSTReAM SPA AT THe FAIRMONT PRINCeSS
Willow Stream Spaâ€™s design was inspired by a place called Havasupai, a hidden oasis deep in the Grand Canyon where energy unites and restores the spirit. From the Mesa rooftop, we hear the flow of the Havasupai Waterfall cascading over the Sedona red-hued stones. "People will just stand underneath the waterfall at different pressure, to ease their muscles. They say it just loosens them up right away," the spa technician tells me. My desert purification massage is based on Native American tradition - a cornmeal mask is applied before being exfoliated by a cloth from a cactus (ayate cloth). After rinsing off, I am treated to a wonderful body massage. www.fairmont.com/scottsdale; 7575 East Princess Drive , Scottsdale, AZ
THE DAY AFTER MY HIKE ON PINNACLE PEAK, I wake up moderately soar. I indulge in one of the massage treatments at Th e Spa at Troon Nor th: The Hikers massage. The eighty minute massage relaxes each muscle group, with particular attention paid to my calves, and legs. The aroma of sage and mountain arnica ease inflammation and soreness and offer additional benefits to the well used muscles, relieving and reviving my entire body. The spa also offers incasita massages, and 11 other massages for every need imaginable including manicure/pedicures for kids (of the bubblegum variety no doubt). www.fourseasons.com/scottsdale; 10600 East Crescent Moon Drive, Scottsdale, AZ citystyleandliving.com | SUMMER 2011 | 53
STAy FOuR SeASONS TROON NORTH
Chilaquiles made fresh at Crescent Moon
close to nature is its proximity to Pinnacle Peak Park, a 150 acre desert preserve nearby (10 minutes walking distance). I am joined by countless runners and walkers on my morning hike along the 2.8 kilometre roundtrip interpretive trail. At its highest elevation the trail reaches upwards of 2800 feet. It is an intermediate hike with rest stops along the way bringing stunning views of the surrounding desert. Along the trail, I see my share of cholas (ironically named teddy bear cactus), which offer a vicious sting to those who are unfortunate enough to brush by the plant. I also spot Palo Verde Trees, and creosote bushes, which I learn are the quintessential smell of the desert (they remind me of a mixture gasoline and melting plastic, the plants release their scent most intensely after rain). Making my way back to the resort, I feel as if I’ve earned my ample breakfast at CRESCENT MOON- Sumptuous Chilaquiles - a tortilla casserole with eggs, green onions, queso Oaxaca, and smoky blackened tomato salsa with a bowl of steaming vanilla bean latte overflowing with delicate foam. This is a destination hotel – a place to feel at one with the desert yet enveloped in luxury. TALAVERA RESTAURANT At our table, buttery pink peppercorn popovers
The sumptuous pool (above) ; adjascent golf courses at Troon north
beg for nothing, no butter, no accoutrements, simply break them apart and enjoy their silky, light texture. Our meal begins with lobster bisque, crab louie, ahi tuna, and a trio of oysters (with creole remoulade, agave bbq, and wasabi caviar). A take on Spanish paella, Executive Sous Chef Jesse Hansen's version is made with Arborio rice, enormous u8 sushi grade scallops, mussels, and clams. The dish is luscious and rich with the soft perfume of saffron, and perfectly nutty granules of rice. The butter poached Maine lobster in a corn chowder sauce is light, and paired with the mixed mushrooms we order on the side is both rich and earthy. For dessert, an ingenious idea - cookies and vanilla bean milk (served in a mason jar) served to go. It is the ultimate late night snack. www.fourseasons.com/scottsdale; 10600 East Crescent Moon Drive, Scottsdale, AZ
/ OFF THe BeATeN PATH: MeSA, ARIZONA Oﬀ the beaten path: Head to Mesa, a mere 20 minute drive from Scottsdale. visit the ultra modern Mesa Arts Center, submerge yourself in an art class, visit any one of the ﬁve art galleries or take in a performance at one of the 4 theatres. Stay at the budget friendly Marriott, just minutes from city centre where local boutique oﬀer one of a kind arts and crafts and clothing at aﬀordable prices. dine at local favourite Liberty Market, a great sandwich haunt. don't miss the iced coﬀee. visitmesa.com; www.phoenixmarriottmesa.com; www.libertymarket.com; www.mesaartscenter.com; www.dollar.com 54 | SUMMER 2011 | citystyleandliving.com
COURTESY FOUR SEASONS
THE SERENE AND ISOLATED FOUR Seasons Troon North was once the historic Crescent Moon Ranch. Designed by enterprising homebuilder George Ellis in the 1940's for heiress Lois Kellogg Maury until eventually being bought by developer Gordon Ingebritson in 1967, the hotel feels like a surrealist dream with its Pueblo style architecture. My room overlooks the slopes of Crescent Butte, and all 210 rooms and suites showcase the natural beauty of the surrounding desert flora. For golf enthusiasts, the resort partnered with nearby Pinnacle and Monument championship golf courses both of which are available for guests in addition to the Troon North Clubhouse. Four Seasons Troon North also partner with Arizona Outback adventures, offering a series of hiking, kayaking mountain biking and trekking adventures to guests. Another focal point at the hotel is the 6000 square foot pool, featuring underwater lighting, a whirlpool and private cabanas. Part of the reason that the hotel feels so
reLAx Serenity and energy abound at the resort
BESIDES THE MARKED DIFFERENCE IN climate, (15-20 degree difference), the drive from Phoenix to Sedona also reveals a vast variation in landscape. The first signs we’re not in Phoenix anymore? Barren desert, followed by pine trees, then, seemingly out of nowhere giant bright red rock formations begin to appear. I cannot help but mutter aloud ‘wow’. The awe-inspiring sight is a result of the rocks’ composition of basalt, sandstone, limestone and ferrous oxide mixed with sandstone. From a distance, the monochromatic architecture of Sedona is striking, blending nature with modern development. The city of Sedona has a law that all buildings must be painted the hues of the desert. In fact, the only McDonalds in the world that is not red and yellow but a tan and soft turquoise can be found in the city. One day I take a trolley tour of Sedona, first stopping at The Chapel of the Holy Cross, a landmark in the area since 1956 now belonging to the parish of St. John Vianney in Sedona and the Roman Catholic Diocese of Phoenix. Designed by Margeurite Brunswig Staude (a pupil of Frank Lloyd Wright), the chapel melds with the red rocks and seems to rise from them. I drive through Tlaquepaque, a craft village with restaurants and shops supposed to resemble Mexican town, with Spanish colonial architecture, water fountains and sycamore trees. Throughout my stay, I see several dozen crystal healing centres, tarot and psychic reading shops. The city, known for its alternative culture, is believed to have a concentration of vortices magnets of powerful energy, or intersecting Ley lines on the earth’s grid, that are sacred sites for shamans. Locals tell me about different experiences at or near a vortex, from headaches that appear and disappear to intense emotions or even visions of the future. With a Vortex map in hand, I decide to investigate for myself. One of the many advantages of staying at Enchantment Resort is that "Kochina woman" vortex, an easy 1015 minute hike is on the property, but spitting rain foils my plans. Another day I drive to Cathedral Rock and again thunderclouds loom above and I squash my plans. It is as if the vortex is telling me
something. I have to admit, all this 'woo woo' stuff has some intangible merit to it. The majestic, omnipresent red rocks of Boynton Canyon at Enchantment Resort put me in a sort of trance, their beauty is so intense. Set on 70 acres, the resort boasts a greening program, several guided tours, and regular fitness sessions. My spacious hacienda is embedded amongst the trees – like a private cottage in the woods. Complete with a fireplace, outdoor patio and full kitchen my hacienda is spacious with bold southwestern décor. Small touches such as handmade olive oil soap, fresh squeezed juice delivered daily and absolute quiet and privacy make this a special retreat. One day, I spend a leisurely afternoon playing outdoor ping pong, biking around the property and trying my hand at bocce. After all that activity I decide to head for a quick bite at Tii Gavo, the resort’s casual restaurant and order the blue corn onion rings (with a decidedly crunchy exterior) and fish tacos with a fruit smoothie. YAVAPAI RESTAURANT Executive Chef Ted Cizma, a dedicated supporter of the local, green and sustainable movement also acts as Food & Beverage Director of Enchantment Resort. A wrap around window with mesmerizing 180 degree views of Boynton Canyon are an intoxicating backdrop to my meal. I begin with the onion soup, an inventive twist on the original featuring apple puree, crunchy lavosh and fried shallots. The Crab relleno broth fuses Southwestern cuisine with the West Coast. Blue corn encrusts the chili and classic Southwestern ingredients like butternut squash, charred corn and tomatoes get a West Coast update from Tasmanian crab and lobster. My Colorado lamb with dijon benefits from the texture and flavour of the salty olive crust. The lima beans, escarole and oven dried tomatoes add Mediterranean flair to the Southwestern roots of this dish. I finish with Pastry Chef Peter Calhoun's chocolate cake, topped with gold leaf. www.enchantmentresort.com; 525 Boynton Canyon Road, Sedona, AZ
MII AMO SPA Consistently rated one of the best spas in the world, the soul of Mii amo spa is the crystal grotto. The kiva like circular design is inspired by traditional places of ritual, bringing the outside in. The dirt ﬂoor and ﬂowing water at the centre of the grotto soothe the senses. I wake up early one morning to set my intention for the day, one of the many healing rituals at Mii Amo. Traditional native American wisdom is used in many of the luxurious treatments such as the vibrational massage, where my seven chakras are massaged with oil so that energy can easily ﬂow throughout the body. Maueesha, my masseuse has a fantastic technique and at one point reads my palms giving me eerily accurate descriptions. www.enchantmentresort.com; 525 Boynton Canyon road, Sedona, AZ A look at the majesty of The red rocks
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Behind the Cover Page 7 THE BAY DOWNTOWN 200 8 Avenue Southwest www.hbc.com; YSL Beauty www.yslbeautyus.com Available at Holt Renfrew (www.holtrenfrew.com) and selected Bay (www.hbc.com) and Murale (www.murale.ca) stores; CLE DE PEAU www.cledepeau-beaute.com Available at Holt Renfrew (www.holtrenfrew.com) Wrap It Up Page 12 GAIAM www.gaiam.comAvailable at Indigo (www.indigo.ca) and Amazon (www.amazon.ca); All other titles available at Amazon (www.amazon.ca); Need It Want It Page 15 PEELED SNACKS peeledsnacks.com Available through website and at Starbucks www.starbucks.ca; ROZENDAL VINEGAR www.rozendalvinegar.co.za Available through website; BAG THE HABIT www.bagthehabit.com Available through website; A L’OLIVIER www.alolivier.com Available through website and at fine grocery stores; ALL CLAD www.all-clad.ca Available at For a list of retailers visit website; Imbibe Page 16 INNIS & GUNN www.innisandgunn.com Available at liquor stores; TWO OCEANS www.twooceanswines.co.za Available at liquor stores; APEROL www.aperol.com Available at liquor stores; ANAM CARA www.anamcaracellars.com Available exclusively at Wine Shop 201-1029 17 Avenue SW, calgarywineshop.ca; Cocktails Page 19 BUFFALO TRACE Available at liquor stores; BLANTON’S www.blantonsbourbon.com Available at liquor stores; WOODFORD RESERVE www.woodfordreserve.com Available at liquor stores; BULLEIT www.bulleitbourbon.com Available at liquor stores; Treasure Trove Page 30-31 OLD SPICE www.oldspice.ca Available at food, drug and mass merchandise stores; DOVE MEN AND CARE www.dove.ca Available at major drug and retail stores; GILETTE www.gillette.com Available at food, drug and mass merchandise stores; RADIUS www.radiustoothbrush.com Available at thousands of natural products retailers across Canada including Loblaws/Superstore (Natural Value stores) Choices Markets and all main and independent natural stores; LUSH www.lush.ca Available through website and at retail locations for list see website; BARISTA BATH AND BODY b3products.com Available through website; OLAY www.olay.ca. Available at major drug and retail stores; DEGREE www.degreewomen.ca Available at drug, grocery and mass merchandising stores; ECOTOOLS www.ecotools.com Available at London Drug’s (www.londondrugs.com), The Bay (www.hbc.com), Walmart (www.walmart.ca) for complete list of retailers see website; URBAN RITUTELLE www.urbanrituelle.com.au Available online through website; JOSIE MARAN COSMETICS www.josiemarancosmetics.com Available at Sephora (www.sephora.com); JOHN MASTERS ORGANICS www.johnmasters.ca Available through website; ROCKY MOUNTAIN SOAP www.rockymountainsoap.com Available through website and at retail locations for list see website; GARNIER www.garnier.ca Available at major drug and retail stores; Helen of Troy Page 32 DANIEL THOMPSON BEAUTY, Available at Atelier Rosemarie Umetsu, 96 Avenue Road Toronto, Ontario; Select Bay Stores, Contact www.danielthompsonbeauty.com directly; GREEN BEAVER www.greenbeaver.com Available through website; CHANEL www.chanel.com Available at department stores; BARE MINERALS www.bareescentuals.com Available through website; CHRISTIAN DIOR www.dior.com Available at department stores; SEPHORA www.sephora.com For list of retail locations see website; GM COLLIN www.gmcollin.com For a list of authorized merchants telephone 1-800-361-1263; Anatomy Of Page 33-34 BALI www.balicompany.com Available at most department stores; NUBRA www.nubra.com Original Nubra Silicone Bra and the Seamless available at Holt Renfrew (www.holtrenfrew.com) the Seamless U available at Scarlet Lingerie, 460 Granville Street, Vancouver; Grad Central, 105-2250 Oak Bay Avenue, Victoria; Cameo Lingerie, 2327 Rabbit Hill Road, Edmonton; LULULEMON www.lululemon.com Available through website and retail locations for complete list see website; ELLE MACPHERSON INTIMATES www.ellemacphersonintimates.com Available at Holt Renfrew (www.holtrenfrew.com) for complete list of retail locations see website; CHANTELLE www.chantelle.com 1.888.769.9601, Available online at www.barenecessities.com; VICTORIA’S SECRET www.victoriassecret.com Chinook Centre 6455 Macleod Trail SW; CALVIN KLEIN UNDERWEAR www.cku.ca Available at department stores; JACOB www.jacob.ca For retail locations see website; CHANGE www.change.com Available at Metropolis at Metrotown; Coquitlam Centre; The Rise, 2358 Cambie St.; 2815 West Broadway 103-4416 West 10th Ave.; Park Royal Shopping Centre North; Burlington Mall; Shops at Don Mills; Oakville Place Shopping Centre; The Promenade Shopping Centre 315 Queen St. West; 2645 Yonge St; Carrefour Angrignon; Centre Rockland; Carrefour Richelieu; Your Closet Page 35-37 JACOB www.jacob.ca For retail locations see website; JOE FRESH www.joefresh.com For retail locations see website; CARTISE www.cartise.ca For retail locations see website; GAP www.gapcanada.ca Available through website and retail locations for complete list see website; PAYLESS canada.payless.com Available at select Payless stores across Canada for more information call 1-877-474-6379 or visit website; H&M www.hm.com/ca For retail locations see website; PURE BY ALFRED SUNG Available at Zellers www.zellers.com For retail locations see website; Questions and Answers Page 38 QUO, LIFE Both available at Shopper’s Drug Mart www.shoppersdrugmart.ca; ANDREA andreahairremoval.nkpr.net Available at drug and retail stores; BIOTHERM www.biotherm.ca Available through website and at drug and department stores; GIORGIO ARMANI www.giorgioarmanibeauty.com Available at Holt Renfrew (www.holtrenfrew.com); CLARINS ca.clarins.com Available at department stores; Where the Wild Things Are Page 39-44 THE BAY DOWNTOWN, 200 8 Avenue SW www.hbc.com; TOWN SHOES www.townshoes.com For retail locations see website; MICHAEL KORS www.michaelkors.com Chinook Centre 6455 Macleod Trail SW; BAKER SHOES www.bakersshoes.com Available through website. Corrections Spring 2011 The picture of the Radisson Microbrasserie du Lac is in Alma not Jonquière. The photo from the Radisson Hotel Moscow is courtesy the hotel not the author.
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