City Style and Living Magazine Spring 2015 Digital

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The hottest craze in the spirits world


$5.50 CAN


Exploring Ann Arbor Michigan & taking a bite out of Nebraska



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A $1.50 TH N O M

Featuring the hottest local, national and international content in: Food, Fashion and Travel PLuS! We’re a Proudly Green Magazine * This is $18.00 per yearly subscription. Shopping costs not included. Price in Canadian Dollars.


Get the print edition. Email or visit:

2 | SPRING 2015 |



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Think Spring, Green Living, and Adopting a Manatee. Call 1-800-432-JOIN (5646) www. sa v e th e m a n a tee. org Photo Š David Schrichte




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SPRING 2015 | V O L u M E 8 I S S u E 2 | C O N T E N T S


11-13 HEALTHY LIVING 3 quick and easy flat belly moves to keep you fit, 5 healthy living ideas we love plus great new reads CSL FOOD

15 FUSION New products to try in your kitchen

18-19 KITCHEN ree easy steps to create tasty shrimp dumplings

20-21 COVERSATION More than ceviche: New Peruvian Cuisine CSL FASHION

25 TREASURE TROVE e best new beauty products

26 EDITORS NOTES Top products our editorial team is crazy about

27 HELEN OF TROY Makeup artist Daniel ompson on Pop Art Eyes 28-33 PRET A PORTER How to wear the five hottest looks of Spring

16-17 Cool Cider: The hottest craze in the spirits world 34-39 Spring Fashion Fever 42-55 Marvelous Midwest: Exploring Ann Arbor Michigan & taking a bit out of Nebraska THE CSL GREEN TICkER Properly insulate your home especially the basement and attic to reduce energy costs. 4 | SPRING 2015 |


41 PASSPORT Top tech gadgets plus how to dine out in Paris and two adventures in Trinidad.



/ With tax season nearby, why not file online? ›





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Over the years we’ve sat on both sides of the interview desk – as candidates and interviewers. While there is a vast range of interview styles, procedures and general nebulousness as both parties get to know each other and figure out if they can work together, we’ve formulated a few helpful hints and tips to help you get that coveted position.

Read about the company and understand how it operates, its history and its vision. Then, once you know the names of the people interviewing you, do some research on them. We were once interviewed by someone who had been enmeshed in a conflict of interest scandal. We knew we’d be uncomfortable working with someone who so easily bent his morals but we figured that everyone makes mistakes. During the interview we asked him a question to which we already knew the answer (another great strategy) and while, technically, he did not outright lie he certainly stretched the truth. The second time it happened we knew we could not work together. The most important thing to keep in mind is that whether you’re the candidate or the interviewer you’re really both interviewing each other. In other words, you’re interviewing them just as much as they’re interviewing you. Ascertain what the company culture is like. Will you get along with your co-workers? How do you get promoted? We once attended an interview where one of the top executives at the company was present. She simply could not put into words exactly what she wanted. Define clear roles from the start. Before you go for the interview, make a list of your assets and your liabilities. What are you good at? What can you improve upon? Now write down exactly how much money you think you deserve. Your value is both operational (actions, skills) and monetary. Listen. It is really as simple as that. We once went for an interview where the interviewer said that he was the “last review,” and approved all communication. The job description was rampant with spelling and grammar mistakes. Another time, we went for an interview where the job description called for a multi-faceted individual. During the interview it turned out the role was not as advertised and actually involved tasks that were at a different level. CSL




Do Your Research know the brand or organization but also know the interviewers. Make sure your values align with the organization and with your colleagues. You’re Interviewing Them Ask questions to ascertain the company culture and figure out whether it truly is a great place to work. Know Your Worth your value is based on your skills and knowledge which is then translated into money. Listen It’s the only way to accurately understand what they’re looking for and whether you’ll be a good fit.

— KAILASH AND SHIVANA editors-in-chief







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Installments from around the City, and around the globe.

Enter to win great prizes!



CSL’s newsletter lets you in on travel deals, events in your city, and restaurant happenings— directly to your inbox. Head to our website, and sign up now.


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

Click to view slideshows Enjoy extended content Read exclusive inter views Connect through your ipad Publisher K & S Media

Assista nt Production Manager Matthew Livingston

Editors-in -Chief Kailash Maharaj and Shivana Maharaj

Art Direction and Design K & S Media

Advertising Inquiries

Editorial Assistant Emily Hunt

Deputy Art Director Keith Moon

Creative Director Georgina Wong

Designer Chris Schultz

Subscription Inquiries: ISSN 1913-892X

Photo Director Darrel Mellow

Managing Editor/Director of Advertising Dr. Rookmin Maharaj

Food Editor Kailash Maharaj Production Director Sonya Lambert 6 | SPRING 2015 |

Contributors Amber Alent Heather Baird Steven Busch Marc Duncan Natalie Fox Arianna Grace Numa Models Genvieve Magbi James S. Sinclair Daniel Thompson

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 2014/2015. A proudly Green Magazine.


Fashion and Beauty Editor Shivana Maharaj

Publisher K & S Media - Earth is a Beautiful Heaven



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WHO? Chelsea Tomecek WHERE? The upper Chamber, Calgary THE MOOD? Crop tops galore marked spring’s arrival. Mixing some of the season’s biggest trends like black and white, with classic florals and neon brights gave the photoshoot an eclectic feel.


The Upper Chamber, MERLIN’S WORLD Calgary's first boutique gathering space, located on the Penthouse level of one of Inglewood's most historic buildings (Merlin block), the upper Chamber offers premium meeting space with a panoramic vista of downtown. HOLD YOUR TASSELS Streamlined bijoux with a hippie influence were seen on the runways from Edun to Etro.

Jones New York Long Tassel Necklace, $60.00;


“Jumpsuits are back with a vengeance. For a sophisticated, work appropriate look try a solid colour and aloose fit. Pairwithminimalistjewelry andstilettos.” - SHIVANA MAHARAJ Editor in Chief



HEELS ON FIRE Our cover girl swapped flat boots for these beauties. Talk about a statement shoe.

Sophia Webster Keira Doiley Pink, $775.00;


#THROWBACK! HER FIRST COVER Does our cover model Chelsea look familiar?

Close doors and windows when running the air conditioning or heat.

MODEL Chelsea Tomecek PHOTOGRAPHER k&S Media, HAIR AND MAKEUP Heather baird, Numa Life Management Group, STYLING k&S Media LOCATION Inglewood, Calgary COVER Topshop jumpsuit, Expressions necklace, Topshop bracelet, Topshop rings, all

/ Only run your dishwasher when it is full. ›› | SPRING 2015 | 7




CONSULTING SERVICES LTD. Leaders in oversight and governance in Western Canada. Used as a compass by corporations, educational, healthcare, and political institutions to build better boards, management, employees, and to improve and increase the bottom line.


Excellence, Innovation and Industry Leader

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Q: What do you most look forward to in spring? HEATHEr BAIrD @NiiMDmakeup Heather is a freelance makeup artist and instructor at Numa International Institute of Makeup and Design (Niimd)/One beauty Academy in Calgary, Alberta. In her spare time she loves teaching bikram yoga and practicing all styles of yoga. She finds inspiration for makeup in nature, fashion, and photography. She has a passion for editorial, fashion/runway, and spfx makeup.

IN CSL: P. 34-39

merous local and niche publications. He has been featured on Entertainment Tonight, CityLine, breakfast Television, Slice TV’s Princess and many regional programs.



Superior business results in cost, production, safety, environment, and process ef iciency and effectiveness through strong leadership


Continuous improvement tool application, team work, well executed solution implementation


Capability of improving processes and culture through training, coaching, and role modeling thus encouraging the improvement of mindset

R.M. CONSULTING SERVICES LTD. Excellence in Governance

A I look forward to earlier sunrises and later sunsets. I feel that spring invites the opportunity of new beginnings.

IN CSL: P. 27

DANIEL THOMPSON @DTBeauty Starting his career in 1993 working with top industry retailers such as Gucci Group, yves Saint Laurent beauté and L'Oréal Paris, Thompson joined the Red Door Spa group of New york, becoming a certified advanced aesthetician in the Elizabeth Arden principles as the spa industry grew. In 2003, he founded Thompson Consulting, specializing in business development, motivational workshops and retail growth for spas, paramedical clinics and major cosmetics corporations. He has consulted across Canada and lectured in New york, Oslo and Dubai. Thompson has served on the faculty at Elmcrest College and is recognized by the Ministry of Education of Ontario as a vocational instructor, most recently he has held the position as Partial Load Professor at the Humber College business School. Thompson was the creator and host of The One Minute Make Over, broadcast across Canada on the Standard Radio Network. He has also been a contributing writer for Les Nouvelles Esthetiques (Canada), City Style and Living Magazine and is the online author of beauty: busted! for Thompson is a trusted media resource, and has appeared in: The Toronto Star, The Globe and Mail, The Financial Post, Lou Lou, Flare, Fashion, Hello, Holt Renfrew Trend Report, Wish, Elevate, best Health and nu-

A Spring is actually a time of renewal and my favourite thing to do in spring is hit the refresh button: both literally and figuratively. Literally cleaning out anything that no longer serves me or has become outdated and unuseable is the first task at hand. From clothes to furnishings to anything around the home that must be updated, discarded or simply replaced I look for an opportunity to create simplicity in my surroundings. Once the actual clutter is removed then the process of deep cleaning begins. All the remaining furniture is pressed into the centre of each respective room in which it belongs and the entire room is cleaned from every angle. baseboards, walls, ceiling and yes the windows. Then the furniture is placed back in it proper position and is also deep cleaned. upholstery is steamed, curtains are cleaned and even accent pieces receive a refresh. All the fixtures (lights, faceplates, switches) are removed and carefully deep cleaned and replaced if needed. Then, and only then do new pieces enter the mix. Any new accents, furniture or accessories are then carefully introduced into the mix for continued use. The figurative part is personal reflection, spring is the perfect time to consider choices made over the previous twelve months and analyzing how those choices could have been better made or more diligently executed brings a fresh perspective to my existence. Most people do this exercise in the New year but for me the rebirth of the planet, the push of life and the explosion of warmth and sunlight of spring put me in the contemplative mood. For me it’s the perfect time to start completely new, let go of regrets and look towards the future with full anticipation. This spring I have committed to nurturing friendships and eliminating excuses for not being present in my friends' lives. At the same time I completely redecorated an apartment to create a whole new living space. Spring is all about the new!





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Around î Že City




Fields of gold and green and endless blue sky in Oyen, Alberta. | SPRING 2015 | 9





Food styling

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CSL’s picks for healthy living and delicious recipes

graphic design



social media

Memories from Compass Point the Nassau, the Bahamas

Stellar dessert at Grouse Mountain n Vancouver

K&S Media



Stay connected with City Style and Living Magazine, follow us on CSL’s social media venues:





Earth is a beautiful heaven



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1V-Sit Ups


Target your lower abs with these three key exercises

THESE EXERCISES TARGET the lower abs (rectus abdominus) in different ways. Best of all, there’s no equipment needed. Combined with proper diet and regular cardio, lower ab exercises can help you get that coveted flat belly. Over time, your strengthened core will allow you greater control as you perform the exercises. When beginning with these workouts bending your knees can be helpful if you notice that your form is weakening. Most importantly, keep your lower back on the floor as this will prevent injury. The benefits? Improved balance and a strengthened core.


Focus on your lower abs with this move. (a) Lie on your back with your arms extended behind you and your legs straight out. (b) keep your abs engaged while you pull your arms forward and lift your shoulders off the ground. At the same time, raise your legs upward as you reach for them with your arms. Pause and then return to the starting position, keeping knees bent if it becomes too hard. Repeat 10 times.

2 Leg Lifts

Eat your Way to a Flat Stomach


you’ve probably heard by now that abs are made in the kitchen. It’s true! Try these 3 foods to keep a toned

This seemingly simple exercise is great for your abs. (a) Lie faceup with your feet together and your legs extended. keep your palms down on the floor and ensure your lower back is on the ground throughout the exercise. (b) Lift your legs until they are perpendicular to the floor. Engage your core as you slowly lower your feet to the floor. Repeat 15 times.


The caffeine and polyphenols may help to boost your metabolism



The probiotic bacteria in most yogurts help keep your digestive system healthy ALMONDS

The fiber rich goodies produce energy and build and maintain muscle tissue


3 Bicycle Crunches Tone your abs and give your thighs a workout at the same time. (a) begin by laying on the ground with your hands interlocked behind your head. Raise your shoulders and upper body off the ground as you keep your lower back on the floor. bring your right elbow to your left knee, as you engage your core. (b) Straighten your left leg off the ground while you bring the right knee up toward the left elbow in a cycling motion. Repeat 10 times. | SPRING 2015 | 11




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5 Healthy Living Ideas We Love BE HAPPIER AT WORK

Professor Mike Schraeder of Troy university in Alabama suggests simple steps to increase your job satisfaction and strike a healthy work-life balance. Start by disconnecting from technology. For example, instead of firing off an email to a colleague in the office next door, meet face-toface. This can produce long-term benefits and a better working relationship. Stressed out at work? Take some time to laugh. Try work-appropriate funny online videos.



The trend toward working out in style continues with tie dye. Great for yoga class, these loose fitting clothes are stretchable so you can move easily through rounds of surya namaskar.

Earthy, hand painted, and uber-comfortable Lily Lotus Volcano Wash Palazzo Pant, $104.00; Washable and made of free flow jersey, Onzie breathe Tank Top - Teal Tie Dye, $37.00; 12 | SPRING 2015 |


Whether you’ve been working out forever, or are firsttimer, you need to know gym etiquette according to author and owner of The Protocol School of Texas, Diane Gottsman. Do Dress Appropriately. Wearing appropriate workout attire means you’ll feel your best, and get a better workout. baggy clothing is a distraction (you’ll be thinking about clothes catching on a weight), too revealing and you’ll come across as desperate for attention. Don’t Drop the Weights. If you’re strong enough to get them over your head, you’re strong enough to get them back down to the ground in a safe location so others don’t trip over them. Don’t Save a Machine. If your friend is getting a drink of water, that’s one thing. but, putting your towel on the treadmill to “save” it for someone is impolite. If there is a time limit on a machine, get off and move on when your time is up. Do Wipe Down the Machine before Moving On. Preferably not the same towel you use to wipe your face and body. It’s worth investing in a pack of fitness towels with a germ shield. use the disinfectant the gym provides specifically for this purpose.



Dr. Robert Abel Jr, MD author of "The Eye Care Revolution," says to maintain eye health, begin by drinking six eight-ounce glasses of filtered water every day to keep properly hydrated, as water helps create the fluid in our eyes. Dr. Abel lists the Top Nine Foods for Sight. Cold water fish (sardines, cod, mackerel, tuna) are an excellent source of DHA, which provides structural support to cell membranes and is recommended for dry eyes, macular degeneration, and sight preservation. Spinach, kale, and green leafy vegetables are rich in carotenoids, especially lutein and zeaxanthin. Lutein protects the macula from sun damage and from blue light. Eggs are rich in cysteine, sulfur, lecithin, amino acids, and lutein. Sulfur-containing compounds protect the lens of the eye from cataract formation. Garlic, onions, shallots, and capers are also rich in sulfur, which is necessary for the production of glutathione, an important antioxidant for the lens of the eye. Non-GMO soy, low in fat and rich in protein, contains essential fatty acids, phytoestrogens, vitamin E, and natural anti-inflammatory agents. Fruits and vegetables contain vitamins A, C, E, and beta-carotene. yellow and orange vegetables, like carrots and squash, are important for daytime vision. blueberries and grapes contain anthocyanins, which improve night vision. A cup full of blueberries, huckleberry jam, or a 100 mg bilberry supplement should improve dark adaptation within 30 minutes. Wine, known to have a cardio-protective effect, has many important nutrients, which protect the heart, vision, and blood flow. Nuts and berries are nature's most concentrated food sources. Grains, such as flaxseed, are high in the beneficial Omega3 fatty acids, which help lower cholesterol and stabilize cell membranes.


begin by choosing a natural cactus or vegetable brush or mitt. Starting at your feet use gentle pressure and stroking motions to brush legs, stomach and arms (avoiding face) toward your heart. The benefits? It stimulates your lymphatic system (detoxification), improves circulation (good for cellulite) and it provides stress relief.


Sayula Agave Mitt, and Agave Cloth.. The Mexican-Canadian company’s handknit, biodegradable bath and kitchen products from a co-operative in Mexico use sustainable plant species and benefit rural communities; | FALL 2014 | 12


In need of a lifestyle shake up, let us show you how



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Supergrains: Cook Your Way to Great Health By Chrissy Freer (Appetite by Random House, $15.64;; Eating grains is good for us. But what are they and how do we cook them? This book explores breakfast, lunch and dinner recipes based on quinoa, amaranth, buckwheat, brown rice, chia, millet, oats, spelt, kamut, barley, farro and freekeh. The mouth-watering recipes are inspirational and varied, suitable for every lifestyle.

Rodale's 21st-Century Herbal: A Practical Guide for Healthy Living Using Nature's Most Powerful Plants By Michael Balick (Rodale Books, $40;; This book holds fascination not only because of its history of plants from across the world, beauty recipes, culinary uses and plant profiles, but also for the stories interspersed throughout the book from Balick’s years as an ethnobotanist. As a reference book it is invaluable. As a distillation of the shared wisdom of healing herbs it is remarkable.




Lifestyle tips from a supermodel, the long lived population of a Greek island, an ethnobotanist, and a supergrain aficionado. These titles will have you learning the secrets of living longer, looking better, eating healthier and harnessing the power of herbal remedies.

Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die By Diane Kochil as (Rodale Books, $39.99,; Ikaria is a Blue Zone, an area of the world noted for its long living population. Inspired by this, Kochilas has gathered recipes, character portraits, and anecdotes from the Greek island of her parents, giving practical ways of imitating the way of life of its elderly. Surprises include recipes with taro root and okra, unusual for the Mediterranean. While diet and exercise form a great portion of the advice, perhaps most important, is the attitude of the aged – relaxed enjoyment without a sense of guilt.

The Everyday Supermodel: My Beauty, Fashion, and Wellness Secrets Made Simple By Molly Sims (Dey Street, $31.00; A refreshingly honest approach to lifestyle tips and tricks including beauty, fitness, eating and relationships, the books is written for real 21st century women. From revealing the cosmetic enhancements she uses including Botox and Thermage to candid pregnancy talk, Sims advice is given in the confessional tone of a girlfriends’ chat. Though there’s nothing revolutionary in the book, just the solid, candid advice, Sims’ go-getter, the-harderyou-work-the-luckier-you-get ethos is infectious. The book feels like the excited outpouring of a friend, daughter, sister, wife, model, actress and mother living the happiest time of her life.

MORE CLASSIC ADVENTURE TRAVEL West with the Night by beryl Markham (Farrar Straus & Giroux, $18.50;; Epitomizing emotion in words, this perfectly constructed, funny, and simple account of Markham’s coming of age in Africa in the early 20th century is a masterpiece. Readers must concentrate on every single word not just glean this modern day storybook, as every word has a purpose. Scenes of Africa, familiar now from years of watching nature films, is described in feeling detail, so that the reader too is flying with Markham. The book possesses a dreamlike quality passing from past to present, first to third person fluidly. Some sentences read like grammar school book exercises with textbook similes, metaphors, and turns of phrases. The language, though, is not flowery but direct and economical. This is a seminal piece of adventure travel writing. | SPRING 2015 | 13


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Easy Supper

Make in a snap recipes the whole family will enjoy. 14 | SPRING 2015 |







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Back to the Roots


Taste of Nature

EDITOR’S PI Ck CRISPY APPLE CHIPS Made from a Canadian family orchard, these apple chips are super crunchy, tart and sweet. A healthy alternative to chips, the original flavour is made with a single ingredient (no added sugar or preservatives). Individual snack-sized bags are great for school lunches or to take to work, the larger 103 g bags are ideal for movie nights. Also available in cinnamon flavour and chocolaty drizzle (seriously addictive).

MUSHROOM FARM Imagine growing mushrooms at home. Amp up the cool factor with this water and grow system. kids will enjoy caring for the mushrooms and seeing them come alive. Then snip off these exotic oyster mushrooms for use in your favourite dishes and watch them grow back. We can’t wait until they add more mushroom varieties to the lineup.

ORGANIC BARS There was some debate as to our favourite – the unusual combination of zingy citrus and coconut; the deep nuttiness of pistachios contrasted with the sharpness of cranberries, the mellow crunch of almonds speckled with seeds; or the richness of brazil nut with crispy rice. What we can agree on is that these Canadian-made bars are delicious.

Six For the Kitchen GREAT NEW PRODUCTS



What you should buy now

Carrington Farms

Norman Bishop

MILLED FLAX To release all the beneficial nutri-

SMOKED SWEET MUSTARD We’re just a little

ents of flax, the seeds must be ground according to the Flax Council of Canada. These coarsely sliced flax seeds in a re-sealable pouch are great sprinkled over salads, in baked goods or in our favourite substitution (replace ⅓ cup oil or shortening in a recipe with 1 cup of milled flax ). THE CSL GREEN TICkER

obsessed with mustard and this one delivers all the complex tastes of the great mustard pantheon. There’s the strong, almost horseradish-like flavour, sweet undertones, and smoky richness. best of all, this versatile mustard is perfect for including in a crust on lamb or salmon in potato salad or to give béchamel an extra dimension. Of course, it’s also great for classic mustard pairings too.



JADE RICE kissed with bamboo juice lending chlorophyll to pearl rice and giving it its characteristic green colour, jade rice is nutrient rich. Once cooked the colour fades releasing a fresh vegetal aroma. Serve this organic rice as a side dish, in rice pudding or as a hearty porridge. 300g,

To reduce food waste, go to the grocery store with a list. Opt for the ideal temperature to keep your fridge - between 1-5°C. | SPRING 2015 | 15



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IMBIBE Global Spirits



Visit any local liquor store and you’ll see entire aisles dedicated to cider. Long a favourite in the United Kingdom which has the largest per capita consumption in the world, this orchard derived alcoholic drink is making a comeback in Canada. 16 | SPRING 2015 |


Cider Rules



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IMBIBE Across the country, cider sales have skyrocketed. Artisan makers are popping up from Ontario to British Columbia including County Cider Company & Estate Winery, Dukes Dry Cider and Thornbury Village Cidery. “In Canada, cider is booming in popularity, with more and more styles of cider becoming available for Canadian drinkers,” says David Sipes, cider maker for Angry Orchard. Cider is a fermented drink made from orchard apples, with 4- to 8-per-cent alcohol and is consistently described as “refreshing.” Ranging from dry to sweet, and with an appealing effervescence, cider is often served over ice. “In our experience, we’ve seen that cider appeals to both men and women in a far more balanced way than beer or wine,” says Sipes. Not only are homespun Canadian made brands like Growers Cider seeing growth, but there is also a plethora of imported ciders coming from South Africa, the United Kingdom, Germany and Denmark. Perhaps the greatest indicator of cider’s burgeoning appeal is that large alcohol brands have introduced new products: Molson Canadian Cider, Labatt’s Alexander Keith’s Original Cider and Brick Brewing’s Seagram Cider. “The key characteristic Canadian cider drinkers share is that they are open to try new things and seek out new experiences. They find the variety of the category appealing and are excited by the range of flavours they can explore,” says Iain Moodie, Senior Brand Manager Heineken. Why is cider suddenly so popular? “Canadian consumers want… more choice when it comes to the everyday 'beer' drink occasion…there are many flavours and style variances within the category as well. Even beer brands are jumping on the trend as well with cider line‐extensions,” says Nicole Oliva, National Brand Manager – Distell Spirits, PMA Canada which represents Savanna Dry Premium Cider. Consumers perceive cider as a healthy, wheat, GMO and gluten-free choice. “Our drinkers have a sophisticated palate and look to cider as a refreshing alternative to beer and wine, and they’re drinking it year round... We’re also seeing drinkers start to experiment with hard cider much like they did with craft beer years ago…through cooking, pairing cider with foods, and even in cocktail recipes,” says Sipes.


Herbal Citrus Cider Margarita

Nothing beats the refreshing crisp-tangysweet taste of a cold cider on a warm day. Welcome spring with this ridiculously simple cocktail that will have your guests guessing the secret ingredient. 0.5 oz (15ml) simple syrup infused with mint 0.5 oz (15ml) fresh lime juice 2 oz (60ml) reposado tequila 4 oz (118) apple cider, chilled 1 oz (30ml) triple sec Dash of bitters Combine all ingredients in a shaker with ice. Strain, and serve in a chilled glass.



Add a splash of cider to your gravy for a balance between tangy and rich. COURTESY DUNKERTONS; DARRAGON; BULWARK

Try these 3 ciders- the easiest way to get in your apple a day!

Stew apples with a splash of cider (and reduce your sugar) for an addictive pie filling.


Made of appl e varieties like Moorcroft, Thorn, Merrylegs and brandy this cider i s delicate and fragrant.


Produced entirely from quebec apples, this cider has a refreshing semi-sweet taste w ith a touch of acidity, made from McIntosh and Spartan apples.


Why not swap wine with cider, add a few herbs and splash of cream for a delicious and easy meal of mussels.

BULWARK ORIGINAL CRAFT CIDER Made from apples from Annapolis Valley in Nova Scotia, this tradi tional hand-crafted cider is made with fresh-pressed apple juice. | SPRING 2015 | 17



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1-2-3 Recipe


These delicious dumplings are easy to make at home and you can tailor the ďŹ llings to your taste. Recipe by k&S Media

18 | SPRING 2015 |



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Wrappers take some time to make from scratch, look for them in the frozen aisle or near tofu and Asian noodles.

Tip: after filling the dumplings, place in a plastic bag or airtight container and freeze.

Makes 48. Pulse 1¾ pounds (¾ kg) raw shrimp, 1 stalk lemongrass, 3 small chilies, ½ bunch of cilantro, 1 teaspoon (5 ml) salt, 1 bunch of green onion, 1 ½ tablespoons (22 ml) ginger, 2 tablespoons (30 ml) garlic, ½ teaspoon (2.5 ml) black pepper and 3 kaffir lime leaves in a food processor until finely chopped. Set mixture aside.

Set out a small bowl of water. Place 6 wrappers on a clean, flat work surface. Spoon ¾ to 1 tablespoon of shrimp mixture (depending on size of wrapper) onto the centre of dumpling wrapper. Gently wet fingers and run around half the edge of the wrapper. Fold wrapper over filling to create a half-moon shape. Press to seal the middle. Pinch the edges of the wrapper between index finger and thumb at even intervals to create a ruffle effect. Repeat for additional wrappers.

New exciting flavour? VARy THE DIPPING SAuCE



SWEET CHILI SAUCE Make the dipping sauce by combining 1 tablespoon (15 ml) sriracha, 1 finely chopped chili, 5 tablespoons (75 ml) sweet chili sauce, and 2 tablespoons (30 ml) soy sauce.

To create a brown crust on the dumplings simply return to a pan over high heat and sauté with 1 teaspoon (5 ml) of vegetable oil.

Place dumplings in a single layer in a large skillet over high heat. Add ½ cup (125 ml) of water and cover with lid to steam dumplings. Alternatively, place dumplings in a bamboo steamer over a pot of boiling water. Dumplings are done when they turn translucent. Finish by drizzling with sesame oil and sprinkling with cilantro and chili.

SOY GARLIC SAUCE Combine 1 teaspoon (5 ml) minced garlic, 1 teaspoon (5 ml) green onion, 3 tablespoons (30 ml) soy sauce, 1 teaspoon (5 ml) minced ginger, and 1 tablespoon (15ml) sesame oil.

HOISIN LIME SAUCE Mix together 5 tablespoons (75ml) hoisin sauce, 3 tablespoons (30 ml) fresh lime juice, 1 teaspoon (5 ml) chopped cilantro, 1 teaspoon (5 ml) minced ginger, 1 teaspoon (5 ml) minced garlic. | SPRING 2015 | 19



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Causa Calsica from La Mar Miami. See recipe this page.

Peruvian Food

This hot trendy cuisine has ancient roots that have been enriched by waves of immigration and vast geographical differences


20 | SPRING 2015 |

Causa Clasica

Diego Oka shares his recipe for one of Peru’s most famous dishes which is easy to make at home. Dough 1 pound (450 g) Idaho potatoes 8 tablespoons (120 ml) canola oil 4 tablespoons (60 ml) lime juice 8 tablespoons (120 ml) Aji Amarillo paste Salt Filling ½ lb. (225 g) chicken breast ½ cup (125 ml) mayonnaise Salt, black pepper to taste Avocado puree, for garnish Hard boiled quail eggs, for garnish Olives, for garnish Dough: Boil the potatoes until they are ten-


CAN YOUR LOCAL BOOKSTORE AND YOU’LL SEE ENTIRE SHELVES dedicated to Peruvian cuisine. Top chefs too have become enamoured of the country, Danny Meyer and Eric Ripert have made the trek to the South American nation. Combining the indigenous Quechua ingredients with immigrant Spanish, Chinese, African, Italian and Japanese influences, Peruvian food is an eclectic mix. “Part of the reason Peru is such a culinary hot spot is because its cuisine is an incredible fusion of local abundance and global flavor,” write Manuel Villacorta and Jamie Shaw in their book Peruvian Power Foods. According to La Mar Miami executive chef, Diego Oka, who has worked with the renowned Gastón Acurio for more than 13 years, the five cornerstone ingredients in Peruvian cuisine are ají (chili pepper), potatoes, choclo (Peruvian corn), huacatay (culinary herb known as black mint) and limes. With a diverse geography that spans the Pacific Ocean to the highlands of the Andes through jungle, and valleys, Peru has an impressive number of dishes which vary by region. “Peruvian cuisine as a whole does not have specific flavors, but rather each region in Peru has its own characteristics – the north, south, coast, Andes and Amazon. For example in the Amazon we have and are still finding new fruits to flavor our dishes. On the coast from north to south we have amazing seafood and in the Andes there are filling potato stews,” says Oka. Some of the most famous dishes include Cebiche: fresh fish mixed with fresh lime juice, red onions, aji pepper and cilantro; Causa cangrejo: chilled mashed potatoes rolled into



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Ceviche Clasico. See recipe this page.

cylinders and topped with crab meat and huancaina sauce (spicy cream sauce); and Anticuchos: skewers of grilled, marinated meat. In addition to food, Peru is producing excellent wine alongside its staple grape brandy cousin pisco. Why has Peruvian become the next big food cuisine trend? Its enduring appeal remains its ability to surprise and delight. “The traditions of Peruvian food remain the same as they have always been...In recent years, many Peruvians who are proud of our food started showing our culture to the world through cooking…They were discovering ingredients that they never saw before. For a chef that’s the most amazing thing, finding new flavors,” says Oka. How do you bring home that Peruvian taste to your kitchen? “It’s easy to experiment with Peruvian ingredients at home. For example, aji Amarillo yellow pepper paste can be found in Latin specialty markets and it can serve as a base for sauces, dips and dressings. Experiment and have fun doing it,” encourages Oka. — Kailash Maharaj and Shivna Maharaj

der and cooked through, approximately 30 minutes Mash until smooth, cool it down in room temperature and add oil, aji Amarillo, salt and lime juice Filling: Poach the chicken breast with salt for 40 min, then shred Mix with mayonnaise and seasoning Assembly: Make cylinders with the potato dough and add the chicken filling on top. Garnish with avocado, egg and olives.

Ceviche Clasico

Inspired by and adapted from the flavours of the classic ceviche dish at La Mar. 1

small sweet potato cup (80 ml) of choclo (Peruvian corn) or corn kernels, cooked ½ ají limo or habanero chile, finely diced, plus ½ pepper for rubbing the bowl 1 pound (450 g) fluke, or similar white fleshed fish 1 small red onion, thinly sliced 1 tablespoon (15 ml) cilantro, chopped or micro cilantro

Salt 4 ice cubes Classic Leche de Tigre ½ cup (125 ml) fish broth cup (160 ml) fresh lime juice 2 garlic cloves ½ small red onion, chopped ½ ají limo or habanero chile Salt Leche de Tigre: Puree the ingredients in a blender. Strain. The liquid should be white in colour. Ceviche: Chill individual serving plates. Rub the inside of a mixing bowl with the chili pepper half. Cut the fish into cubes and place in the bowl. Put in the refrigerator to cool. Meanwhile cook the sweet potato in boiling water over medium heat until fork tender. Let cool. Cut into cubes. Remove the fish from the refrigerator and add the leche de tigre, chili, cilantro, and onion. Top with the ice cubes and let sit for between 5 and 10 minutes. Serve garnished with corn and sweet potato. | SPRING 2015 | 21



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TOP SHOP Minimal D-Ring Jumpsuit, $115;

22 | SPRING 2015 |

Jumping Point you may think of jumpsuits as 1970s retro but clean lines and modern fabrics make them completely modern .







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W H AT ’ S N E W I N T H E W O R L D O F S k I N , b E A u T y , M A k E u P A N D W E L L - b E I N G NARS at Tome: New York Fashion Week SS 2015.



Practically bare faced looks mean that accessories, nails and hair are the stars for spring. CSL’s guide shows you how to embrace the no-makeup look. | SPRING 2015 | 23



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StatementNails THE LOOK:

Nail art takes a back seat to classic lines and stripes with a splash of colour.


Linear two-tone nails resemble the uber-popular French manicure with a twist. Bold colour contrast is a great way to add interest to an outfit.



This look was created by Inni as a nail wrap. To replicate, begin by applying a basecoat of white nail polish then use a liner brush to paint bright coloured lines. For thicker lines apply more pressure.

TOOLKIT (Clockwise from left) NAILS INC. Nailkale Illuminator, $16 SEPHORA COLLECTION Push Back Cuticle Pusher, $17.50 FORMULA X The Cut, $13


NAILS Vertical lines work


well also. For work use a neutral shade of polish with metallic accent lines.


SimpleTexture THE LOOK:

Redken Global Styling Director Guido was inspired by the effortless sexuality of the 60s and 70s. A mix of texture and volume, it is an easy wearable look perfect for going from the office to a night out.



To damp hair apply primer. Blow-dry hair with a round brush, making sure the front pieces are smooth. Curl several random pieces of hair in front of the crown. Create a messy part and apply a finishing spray.

DRYBAR Full Pint Medium Round Brush, $40 SULTRA The Bombshell Oval Curling Iron, $150 REDKEN guts 10, $28 OUIDAD Climate Control Frizz & Flyaway

(Clockwise from left)


Fighter Taming Shine Spray, $26.

THE PART “It is very sexy but BOTTEGA VENETTA

very easy hair…Wear a deeper side-part to create more of a beautiful French feel,” says Guido.


BarelyThere THE LOOK:

“Inspired by the idea of a beautiful, fresh face – youthful and vibrant,” says James Kaliardos of NARS Cosmetics.


Spring is the perfect time for makeup free look which emphasizes luminous skin. Neutral tones make clothes the statement.


RODARTE 24 | SPRING 2015 |

Brush eyes with a pink-brown shadow. Line the eyes with metallic eyeliner in a neutral shade. Apply natural lip colour matte lipstick. Highlight cheekbones with a light blush.

TOOLKIT (Clockwise from left) NARS Lipstick in Honolulu Honey, $32 BOBBI BROWN Shimmer Wash Eye Shadow in Rose Gold, $28 LAURA MERCIER Caviar Stick Eye Colour, $34 MAKEUP FOREVER HD Blush in cool pink, $31


EYES Instead of sweeping


the eye shadow upward try a downward arc at the corners of the eyes.







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This Season’s It PRODUCTS Products CSL loves, and you should try too by NATALIE FOx



Simple ingredients, fragrance-free, and organic, Druide Pur & Pure Shampoo is great for those with allergies or sensitive skin. There’s no Double, double toil and trouble here. $13.99;




The new Dr. Hauschka Foundations come in five shades (Macadamia, Almond, Chestnut, Hazel, and Nutmeg). With a faint floral scent, and an easy application to blend with your skin tone, the foundations provide coverage without feeling cakey; 30ml, $39;


Want chiseled cheekbones like the supermodels, follow the simple detailed instructions in Kevyn Aucoin The Contour Book The Ar t of Sculpting + Defining, to contour your cheeks like a pro!, $85;


Rebel’s Refinery wealth of man organic oil bar soap, $12.00;


“This is a rebel with


a cause – a black bar loaded with oils and protein, beautifully packaged and sealed with wax. ”

- SHIVANA MAHARAJ, beauty editor



Choose a front load washing machine which uses less energy and water.

Let the jungles of South America jazz up your skin care routine with exotic, antioxidant rich ingredients like buriti (a palm with a high Vitamin C content and anti-inflammatory properties), Açaí (the Brazilian superfood berry) and Cupuaçu (an Amazonian fruit). Teadora Nourishing Body Cleanser, $24.00;

/ Organize a garage sale – to reuse, reduce and recycle. ›› | SPRING 2015 | 25



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Jars Toulouse Yellow Plate Wi th a d istinctive design, and a variety of col ours these French stoneware plates scream rustic el egance. $34.95,

MICHAEL Michael Kors Marina Medium Canvas Messenger bag, Gold $259.79;

Amazing Perspective Inspiration Box The Amazing Perspecti ve Inspiration box is “a personal care kit for the mind, body and spirit. It is specifical ly dedicated to inspiri ng and motivating individuals wi th opulent, handpicked goodies,” says owner Juania Owens. Each month the subscription box service features a new theme. $50.00;



Eileen Fisher Sport Flatform Sneaker Sandal. Sporty enough for afternoon bike rides but with enough cool for casual barbecues. $255.85;

26 | SPRING 2015 |

Om Bracelet yoga inspired jewelry is huge. Hand made by local Hawai ian artist Noelani Desi gns, this bracel et features a 14k gold chain and assorted stones. Just take a glimpse at your wri st whenever you need inspiration. $ 48.00;

World Map Temporary Tattoo Don’t want the commi tment of a real tattoo? Looking for a fun party idea? Try this line of temporary tattoos designed by artist Joelle Poulos. Printed with non-toxic ink, the colourful world map i s perfect for the globetrotter or philanthropist. Plus, £1 from every tattoo sold is donated to charity. Joelle Poulos, £5.00;


Things that our editorial team are crazy about

Pop Art Eyes



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Spring 2015 requires ripe and juicy colours. This season the crisp sparkles of fresh fruit tones are contextualized with floral shades. Every light fill colour is delicately balanced against soft, matte finishes imparting a “bend” in textures. by DANIEL THOMPSON


Concealer Focus concealer both under the eye and under the brow blending carefully with the fingers to capture the most light.


Lashes Curl lashes to open the expression of the eyes.


Liner Apply dark liner above the lash line keeping the application tight and accurate. Smooth out the application by blending with the fingers to create softness.


Colour Overlay either bright eyeshadow or gel liner to the soft dark line you have just created. The two lines should create horizontal stripes that accent each other. Work the vivid colour from corner to corner keeping the line as accurate as possible. COURTESY MERCEDES BENZ FAHION WEEK; YVES ST. LAURENT; LANCOME; MARC JACOBS; DANIEL THOMPSON BEAUTY; REVLON; ELF; LISE WATIER


8 Easy Steps

Layer Up Be brave and apply a second layer of the vivid colour. This look requires bold application and now is not the time to be shy with colours.


Eyeliner Use a white eyeliner on the inside of the eye line to make the entire effect pop.

Spring 2015 is highly defined by bold and daring colour choices on the eyes. This season you can put away all the beige, brown and neutral eyeshadows. Opting for a bold colour does not mean over applying make up, however. The technique is very specific in order to create a sophisticated look. And it is very easy to make an error with such vibrant colours so be patient and remember it’s not a race to get to the finish line. Make up should be a pleasure to apply. The most dramatic expression of this new look is on the eyes.


Mascara Add lots of mascara to the top lashes only to build the drama.


Brow Groom the brow without colour. Use an invisible groomer but do not add more make up to this area.


DEPARTMENT STORE Concealer Yves Saint Laurent Beaute Touche Eclat Radiant Touch Luminizing Pen; Eyeshadow Lancome My French Palette (Turquoise Shade); Invisible Brow Groomer Marc Jacobs Brow Tamer.

SPA Concealer Daniel Thompson Beauty Absolute Light; Eyeshadow Daniel Thompson Beauty Celestial Shadow Cosmos #5; Invisible Brow Groomer Daniel Thompson Beauty Invisible Groomer.

DRUGSTORE Concealer Revlon PhotoReady; Eyeshadow Lise Watier Palette Expression; Invisible Brow Groomer e.l.f. Wet Gloss Lash and Brow Gel. | SPRING 2015 | 27



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SPRING We’ve chosen five of the biggest spring fashion trends that will take you through the season and beyond. Mix it up and try a new trend for every day of the work week.





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PRET A PORTER A room at the Chedi Andermatt, Switzerland;






6 2 3

1. MICHAEL MICHAEL kORS Christy Medium Drawstring Messenger bag, 527.74; neimanAquAzz uRA 2. Around Sandal, $580; 3. zADOR cocoa soap; 4. kARL L AG ER FEL D Resi embroidered faux leather skirt, $450; 5. NuDE SkINCARE Perfect Cleanse Nourishing Cleansing Oil, $45; 6. EDDIE bORGO Five-Finger Ring, Rose Golden, $324; A room at the Chedi Andermatt Switzerland, | SPRING 2015 | 29



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1 The White Palace, Rethymno, Greece;






1. kuRT GEIGER Jackson shoe in champagne, 2. TORy buRCH Lyndsey Top, $295; 3. CANADA GOOSE Hybridge Lite Jacket, $495.00; 4. JENNIFER zEuNER Sylvia 7-Pearl Mini Ear CuямАs , $346.27; 5. TRIA Age-Defying Laser, $569; 6. SOPHIE HuLME Small' Drawstring Leather Shoulder bag, $1082.88;

5 30 | SPRING 2015 |






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The Armani Hotel, Dubai;






Black & White




1. CuSHNIE ET OCHS Cutout stretch-ponte dress, $1,595 ; 2. MARC by MARC JACObS Perf-ection Rubber Lock bracelet, $89.19; PAPyRuS Ampersand Spiral Notebook by kate Spade New york, 414.95; 4. TOM FORD black orchid fragrance, $112; 5. CHLOé Erika flat fringed sandal in vegetal calfskin. $775, | SPRING 2015 | 31



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The Grove Mansion and Gardens, England;

Green&Floral 1 To learn how to make these planters visit


1. SCOTCH BRAND Display the season’s freshest flora in containers decorated with Scotch® Expressions Washi Tape, Expressions Magic™ Tape and Expressions Masking Tape. 2. LIBRARY OF FLOWERS wildflower and fern bubble bath, #36; 3. ZIMMERMAN trinity corset, $340; 4. VALENTINO Studded embossed PVC clutch, $1847.50; 5. BIRKENSTOCK 'Arizona' Floral Print Sandal, $118; 6. DEPPA GURANI Intense Crystal Creations Necklace, $495;

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3 4





The Cigar room at The Mayfair hotel London;


1. PRADA platform sandal, $1168.20; 2. DINA MACkNEy Amethyst & 18k Vermeil Drop Earrings, $345.42; 3. TARTE Clay Pot Waterproof Liner, $25; SEPHORA COLLECTION Pro bent Liner brush #23, $21; 4. H&M Circle dress in lace, $69.95; 5. NAILS INC. Gel EямАect Polish in Grosvenor Cresent, $17; 6. JIMMy CHOO Violet Smooth Leather and Suede Clutch, $575; bag;


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LE SPORTIF Coming back from the gym? Pop on a cropped blazer and comfy track pants in a graphic print with your sports bra. BCBGMaxazria Marcus Contrast Tuxedo Jacket, Reebok power mesh bra, HBC Sport active pants; all clothing, Hudson’s Bay,

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Go ahead, show a little skin. From sport to sophisticated, prints to solid colour, there are more than a few ways to wear the cool crop top this season. PHOTOGRAPHY K&S Media | SPRING 2015 | 35


JEAN POOL Welcome back 1973! High waisted wide legged jeans are back. Combine with a feminine floral crop and minimal jewellry. 1 State floral crop top, Jessica Simpson high waisted jeans, TopShop collar; all clothing, Hudson’s Bay,

36 | SPRING 2015 |


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SHORT STUFF Opt for a long sleeve graffiti print crop and shorts, great for a casual, relaxing Saturday. BCBGMaxazria Graphic top, 1 State Tie Waist Jacquard Shorts; all clothing, Hudson’s Bay, | SPRING 2015 | 37


LADY IN WAITING A midi crinkle skirt looks effortless with an open weave crop and long vest. Tres Boheme! TopShop vest, Jessica Simpson mesh sweater, Theory pleated skirt; Expression neckalce; all clothing, Hudson’s Bay,

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RECLINE This shocking cobalt blue crop is an effortlessly cool option for a minimalistic approach. Theory crop top, Hudson’s Bay, Styling and Art Direction, K&S Media. | SPRING 2015 | 39



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In the foyer of The Joslyn Art Museum in Omaha, Nebraska Dale Chihuly's Chihuly: Inside and Out. 40 | SPRING 2015 |


Heart of Glass



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PASSPORT Travel News



Gadgets For On the Road

Explore the local side of this Caribbean island

Techstars to streamline your travel SAMSuNG GALAxy Note 4, Reimagined S Pen, a 5.7-inch quad HD Super AMOLED screen, fast charging and 16MP rear-facing camera and Smart Optical Image Stabilizer,

CAbLEkEEPS combine charger and cable into one neat, stylish and tidy package. Come in 3 designs and 6 colors - Goldie for iPhone, Nibbles for iPad, and Gulp for iPad international. Each sells for $13. Goldie Plus (For non-Apple products ) combines a Goldie Cablekeep with a 5W charger and optional Micro uSb cable. $29.99 with cable, $24.99 without.



MAGELLAN'S Ridged Aluminum Wallet, keeps the data chips in your personal cards (up to 12 cards) safe with RFIDblocking materials, $29.50,


The author of Dining Out in Paris What you Need to know before you Get to the City of Light, Tom Reeves talks to CSL about how to find the best places to eat in France’s capital


>> When locals talk about going down the islands they mean the bocas Islands west of the capital Port of Spain and accessible only by boat. One of the most visited is Gaspar island home to limestone caves, including the blue Grotto with a bright blue tidal pool and eerie stalactite and stalagmite formations. >> For breathtaking views of bocas del Dragon, the strait between Trinidad and Venezuela, head to the verandah of the recreational facility on Gaspar Island.

MACquERIPE TRAIL AND bAMbOO CATHEDRAL >> begin at Macqueripe Road in Tucker Valley Chaguaramas where century’s old bamboo whistle mysteriously and bend inward to form enclosed archways. be sure to listen for howler monkeys that frequent the area. >> The 2.5 kilometer trail from the Chagaramas Golf Course to Macqueripe beach provides stunning views of jungle, valleys, and ocean. Look out for exotic birds and WWII remains from American Armed Forces. At Macqueripe beach don’t miss the opportunity to zip line.

As a 20 year veteran of Paris how do you find new and interesting places to eat? There are three ways that my wife and I learn about new and interesting places to eat: recommendations by word of mouth; restaurants that we spot while strolling around the city; and The Fork, a restaurant reservation service. Is there a litmus test dish that you use in Paris (for example, the chef 's cassoulet alone wil l tell you the quality of the restaurant)? We don’t use dishes as litmus tests. We do, however, note how a restaurant prepares a particular dish compared to how other restaurants prepare it. For example, we enjoy noting the way different restaurants prepare velouté de potiron (pumpkin soup), blanquette de veau (veal stew), and pain perdu (French toast, which is served as dessert).

Travel by bike, kayak, or sailboat or other non-fossil fuel transportation methods./ Consider a home stay to soak up local culture.

›› | SPRING 2015 | 41



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Nebraska has a kind of quiet kind of confidence – constantly creating, evolving, and progressing with a community spirit that is inspiring – and the latest innovation is the food scene.

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The Great Food REVOLUTION “WHERE ARE yOu GOING AND FOR HOW LONG?” the bored customs officer asks me. “I’m going to Nebraska for a week,” I say with enthusiasm. “Omaha, Nebraska?” the officer repeats in an accusatory and quizzical voice. “Why?” he continues. “To discover the culinary scene,” I respond. In one motion, the officer stamps my passport while shaking his head with a puzzled stare. “Ok...,” he finishes as if to concede defeat. With dozens of new restaurants cropping up, countless culinary nominations and awards, I’m on a culinary journey to discover the range of diverse tastes in both Lincoln and Omaha beyond simple meat and potatoes. “In 1971, I came to Nebraska from Iowa, there were a lot of steakhouses, people didn’t want to go out before going to the theatre, they wanted to go out to eat as the main event,” explains Jim Trebbien co-owner of Chef2 in Midtown Crossing, Omaha. Nebraska, I learn, is a place where a true sense of community still pervades. “If you have an idea for something, the community will stand behind you and make it happen and support you,” says more than one local. The word collaboration continually crops up, and it’s a spirit that seems ingrained into every person I meet. Perhaps it stems from the tight knit farming mentality, after all you only have to drive 20 minutes in any direction to stumble upon a cattle, corn or soy farm. “The collaborative spirit in Omaha and Lincoln is one that is constantly evolving. Chefs are stepping out of their competitive boxes and understand the benefit [of what they are doing to] the community as a whole. [It’s the best way] to share ideas and techniques with others who have the same passion and love for their craft,” says John benton, executive chef at Venue in Lincoln. With that Midwest decorum, it would be uncharacteristic for Nebraskans to overtly boast about their accomplishments. In fact you probably weren’t aware that Omaha ranked eighth among the 50 largest cities in the united States for both per-capita billionaires and Fortune 500 companies. Nebraska is not just great food and billionaires though. “We’ve got museums, fine arts, great sports teams, but we’re also known in this town for having a... group of people that know what hospitality is all about,” says Willy Thiesen, owner of Pitch Pizzeria in the Dundee Dell district of Omaha. There is a level of ambition here like the vast prairie that surrounds it, but it is kept in check by humility. As Executive Chef Paul kulik of Le bouillon in Omaha pronounces. “[We’re] the best kept food secret in America.” It’s the quiet ones that you should watch out for, and Nebraska is well on its way to make a splash in the culinary pond.

Opposite, clockwise from top left: The elegant bar at Grane at Midtown Crossing in Omaha; executive chef and owner of The Grey Plume, Clayton Chapman; olive oil at Chef2 in midtown Omaha; a perfect cappuccino at Beansmith Coffee Roasters in Sarpy County; rustic French country fare at Le Bouillon in Omaha.


Clayton Chapman, The Grey Plume Lauded as one of the premier chefs in the state, I have heard plenty of accolades about the executive chef, Clayton Chapman of The Grey Plume well before dining at his restaurant in Omaha. Though there is a modern and innovative approach to cuisine here, it is still rooted in tradition and a commitment to maintaining relationships— local producers are proudly listed on the menu, while pieces of artwork from local artists and artisans are displayed throughout the restaurant, all while maintaining a no waste policy and a certified green restaurant. When I finally meet the shy executive chef, he welcomes me into the kitchen introducing me to his culinary team, who work together in symbiotic harmony, with few words spoken. There’s a level of mutual admiration and lack of egoism that, unlike many kitchens I’ve visited before, is refreshing. My eight course tasting menu is thoughtfully conceived— showcasing a variety of classic and modern techniques, with equally matched wine pairings. A miniscule gouda crisp, and dots of arugula puree sit at the bottom of my bowl coated by a luscious white parsnip soup paired with a sparkling Marques de Gelida Brut Gran Reserva cava. A sweet u8 New Bedford day boat scallops with bok choy, kohlrabi, and persimmon is seared and served with a crisp 2012 Stuhlmuller Vineyards chardonnay, while the Plum Creek Farm’s duck which carefully showcases the poultry four ways is paired with a 2008 Pascal Granger Earl Julienas beaujolais. I finish with an olive oil genoise with pear sorbet, drops of maple and powdered olive oil and glass of Broadbent Madeira.

Nick Strawhecker, Dante Pizzeria Between sips of Villa Rubibi Schioppettino, I am holding back from bringing a bowl of crystal clear rabbit brodo to my lips— the light, earthy broth is enriched with three silky rabbit stuffed tortellini that any Italian nonna would be proud of making. Owner and executive chef, Nick Strawhecker has an enviable resume— after graduating from Johnson & Wales University, he moved to Piedmont Italy to study at The Italian Culinary Institute for Foreigners followed by stints at Michelin restaurant Il Falconerie in Tuscany, and Aria in Spring Chicago. “I have completely adapted an Italian viewpoint to guide our menu and food philosophy: use what is near and what is seasonal as long as it is raised sustainably and without chemicals,” the chef states proudly. Inside the rustic restaurant, pictures of men playing bocce hang alongside a framed map of Italy while cheeky, winking red devil heads are painted on another wall. An open concept kitchen gives me a front row seat to the masterful cooking, as I nibble on chicken liver crostini infused with red wine braised onion, duck prosciutto and crunchy pine nuts. I watch as cooks drizzle thin dough with golden olive oil and delicately tear fresh Branched Oak Farms hand stretched cow’s milk mozzarella. Finally, I return to my table and dive into a succulent rabbit roulade with roasted persimmon and fennel salad, and potatoes tossed in mint pesto that has me sinking into my seat. Venue Executive chef John Benton is an old soul. “He was one of those kids in the kitchen at 14 and stayed with it. I’ve learned more about food in fifteen minutes with chef than in 15 years,” says Jeff Barclay, owner of Venue Restaurant in Lincoln. A graduate of Johnson & Wales University, the classically trained Benton has spent time in Europe and the East coast, before returning to his hometown of Lincoln to helm Venue. “I love to learn and grown and train, teach and mentor. As a chef I want nothing more than to provide an excellent guest experience. To have the opportunity to come back [to Lincoln], seeing old friends has been really nice,” says Benton who, at 25, has a level of maturity, passion and skill that is both admirable and obviously apparent. Delivering a menu that injects an understanding of flawless technique and flavour combinations, Benton creates dishes that are instantly memorable like the house smoked salmon spread, rich and creamy with pops of herbaceous dill, capers and citrus zest, the sweet caramelized butter basted diver | SPRING 2015 | 43



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“We’ve got museum, fine arts, great sports teams, but we’re known also in this town for having a group of people that know what hospitality is all about.” 44 | SPRING 2015 |



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scallop paired with spinach risotto given depth with a smoked paprika oil and peanut butter cheesecake with silky dulce de leche sauce, garnished with fermented cocoa nib giving a burst of acidity. This is one chef to watch.

came home and worked on his own recipe. Nothing with the pizza has changed,” says grandson Joel Hahn. When my steaming hot margherita pizza arrives, a short, pastry-like crust gives way to tangy Romano cheese and herbaceous tomato basil sauce.

Le bouillon Everything around me screams French bistro— the black and white checkered floor at the bar, dark wood chairs and wrought iron lamps. Housed in an historic former fruit and vegetable warehouse in the old market district, the white painted brick walls are simply adorned with watercolour paintings and an enormous, kaleidoscopic tree by FrancoAmerican artist Niki de Saint Phalle. But don’t let the French décor intimidate, there is an atmosphere of warmth here, no stoic waiters and silver cloches. “This restaurant pays homage to the part of France that’s closest to Omaha, the southwest region. It’s a French country sensibility, but with our own spin,” says executive chef Paul Kulik. Le Bouillon excels at French country cuisine like the toast topped with creamy roasted squash, ricotta, tart green apple and chili that begins my dining experience. This is followed by a bowl of steamed wild mussels in cider, fennel onion jam, foie gras butter and scallions, a dish that makes double dipping de rigueur. An array of southern French dishes follow, like the Spanish tortilla with salt cod and caramelized onion, duck hearts and arroz a la plancha with shrimp a kind of crisp rice dish folded over like an omelet that brilliantly marries with a glass of Domaine Faillenc Sainte Marie.

Frank’s Pizzeria It’s lunchtime and there are a slew of hungry businessmen feasting on slices of pizza inside the straight- out-of-New-York pizzeria in Linden Market, Omaha. With a wafer thin crust topped with a well seasoned, herb-rich marinara, fresh mozzarella and basil leaves it is easy to taste this pizza’s provenance. Brooklyn native Joe D’Elia has been in the pizza business since he was 16, and his father Frank started the business in 2003. This is New York style Italian pizza done to perfection.


Pitch Pizzeria “It’s 1000 degrees, and there is no room for error. You have to keep things moving in there. You know there’s a sweet spot that has to be developed, it puts a char on the crust which gives it a bit of flavour,” says Willy Thiesen proudly referring to the charcoal heated oven, the crowning glory at Pitch Pizzeria. The man behind Godfather’s Pizza, opened Pitch in 2009 to rave reviews. My favourite is the shrooms pizza topped with roasted mushrooms, succulent oven roasted tomatoes, tangy Grana Padano cheese a drizzle of earthy truffle oil and herbaceous thyme cream. No errors in sight. La Casa Pizzaria Family owned and operated, Joe Patane started La Casa Pizzaria in 1953 after the war when soldiers were coming back talking about the pizza they had eaten in New York. Today, La Casa pizzeria is still run by Patane’s grandchildren. “My grandfather travelled around tasting pizzas and eventually

~ THE ARTISANS beansmith Coffee Roasters Aaron Rauch is cradling a ceramic cup, carefully but skillfully streaming frothy cream into the ebony liquid to form a feathered leaf pattern. I’m in Sarpy County, fifteen minutes from downtown Omaha, in an industrial area that, upon first glance, would not immediately conjure images of delicately roasted coffee beans. But appearances can be deceiving. Along with owner Chris Smith and roaster Nick Tabor, Beansmith Coffee Roasters has become one of the premier small batch artisan roasters in Nebraska, working with a host of hand selected producers from around the world. I sample a variety of drip coffee, hand poured through a Chemex including a Gelana Abaya (from Ethiopia) with fruity characteristics and hints of chocolate and nuts. Set to open a high end coffee house in the Old Market in 2015, Beansmith is primed to set the bar high. Le quartier baking Company I walk into the small bakery, with the smell of fresh bread delightfully wafting in the air, while customers stare at pastries in glass displays, long, golden baguettes in straw baskets and rows of crusty artisan loaves. “We call ourselves a Montreal-style bakery which give us a license to be a little bit more North American in our baking style. We take an innovative approach to European classics,” says Seth Quiring, one part of the brother duo behind Le Quartier Baking Comapny in Lincoln. Opened in 2006, the bakery and café turns out an impressive array of loaves, pastries and baked goods. The “talent behind the bakery” is John Quiring, an electrical engineer turned certified baker who has trained in

Montreal and Paris. I spend time chatting with Seth about everything from opening day advice from his brother (“you’re going to need to toughen up”), to the 158 year old starter used in their dough. I devour a breakfast croissant filled with egg, cheese avocado and tomato, the buttery and flaky dough crumbling between my fingers. “My mother always made everything, from bread to apple sauce. [When I was younger], I wanted to get canned applesauce because that was what all the other kids were eating, and only now do I realize how great that was— we had our own apples in our backyard,” remembers Seth. It’s just the sort of honest comment and homespun wisdom that sums up the heart of this bakery.


Hollywood Candy “I want to make this space into a winter wonderland with a skating rink, miniature train and figurines,” says Larry Richling of his next big project on the upper floor of his Hollywood Candy and Fairmont Antiques and Mercantile store. A true visionary, collector, historian and most of all, storyteller, Richling has created a labyrinth store— inside there is an authentic 1950’s diner and movie theatre, Santa’s workshop and arcade, a pink Cadillac, candy store, movie posters and artifacts and even a vintage printing press. The store has a little bit of everything. All at once, I am Alice running with the white rabbit, Charlie running wild in the chocolate factory and Harry in Diagon Alley. There is the sound of animated voices and bright colours everywhere and every one of my senses is engaged. Richling is keen to offer anecdotes about his various collections. “Wait, before your go, you have to try this,” he says dropping a golf ball sized chocolate in my hand. “What is it?” I ask. “It’s a recipe from my aunt and it’s the best peanut butter chocolate you’ll ever taste,” boasts Richling. He’s right. Just like the store, it’s an experience.


Grane Any self respecting single malt scotch would want its final resting place to be Grane in Midtown Crossing, Omaha — home to a dispensary system by the ounce that allows customers to sample a variety of whisky from

Opposite, clockwise from top left: The Joslyn Museum in Omaha; executive chef Nick Strawhecker of Dante Pizzeria; a U3 prawn at Venue in Lincoln; executive chef Mary Kelley of Dundee Dell; an array of Greek mezze from The Parthenon in Lincoln. | SPRING 2015 | 45



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“The collaborative spirit in Omaha and Lincoln is one that is constantly evolving. [It’s the best way] to share ideas and techniques with others who has the same passion and love for their craft.”

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classics like Highland Park and Ardberg to rare whiskies like Japanese Nikka Taketsuru 17 year old and French Bastille 1789. Owner Dan Matuszek talks to me about everything from the old fashioned cocktail on tap, to décor. “The brick on that wall is from an 1870s brewery in Cleveland— we really wanted to create a brand around the repeal of prohibition,” he reveals. Sitting at the glistening bar, with more than 400 bottles of whisky, I mull over the menu until I finally settle for Auchentoshan's Three Wood, the dark amber liquid reveals citrus and butterscotch characteristics and I ponder my next choice. The berry & Rye A bar that makes its own sodas, bitters and syrups moves into the realm of the serious craft cocktail. I’m at The Berry and Rye, a pre-prohibition era style bar in Old Market, Omaha. Dim lighting, weathered hard wood floors and exposed brick walls add to the moody atmosphere. Silver art deco cocktail shakers with flourished spouts hang near a massive mural depicting a bar scene. With enticing names like debonair pear, snowfall in Denmark and Trinidad smoke (made with rum, house-made cinnamon clove bitters, and S.G. Roi tobacco syrup), it’s no wonder mixologist Luke Edson received a top 10 nod at the 2013 GQ/Bombay Sapphire Most Inspired Bartender contest. I settle for a French 45, a perfectly made classic. There’s no sense of pretention here, only solid cocktails with attention to flavour and balance. Dundee Dell Executive Chef Mary Kelley is proudly showing off her latest tattoo, a map of Scotland. I’m inside Dundee Dell, housing one of America’s largest collections of single malt Scotch whisky, it also happens to be the place where Kelley’s parents first met. Maybe that

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explains her affinity for scotch, a passion she shares with owner Pat Gobel. The two take frequent trips to Scotland to hand select the whisky that appears on shelves. “I’m a chef, and I think I have a pretty good palate, we spend a lot of time picking out all of our spirits,” notes Kelley. Though the focus is on spirits, there is also a pub menu featuring legendary fish and chips made with specially ordered Icelandic cod and a secret batter that, according to Kelley, takes two days to make. For whisky aficionados the comprehensive menu offers an impressive selection, from smoky Islays to sweet American bourbon and a nice mix of lesser known producers and well established brands. ~ WHAT TO DO Joslyn Art Museum

I feel as though I’m in the Nebraskan Taj Mahal; the art museum and memorial was a gift from Sarah Joslyn to the city of Omaha and a tribute to her husband George. Standing in front of the pinky-purple hued modern edifice, I come to understand why the architecture has been listed among the 100 finest buildings in America. 38 types of marble are used throughout the building, with hints of art deco, Roman and modern American styles. My favourite niche is the Storz Fountain Court, conjuring images of an Italian renaissance courtyard with Moravian floor tiles symbolizing literature, music, architecture, and painting. Art work by old world masters and American artists are displayed with by time period and style. After strolling through the museum, I stop in front of a painting called The Grief of the Pasha. It’s an uncanny resemblance as I realize that the painting is a virtual replica of the Storz Fountain Court.

grasses outside that really feel so Nebraska, and the tropical temperate plants inside that open people up a whole new world of plants,” says Mia Jenkins of Lauritzen Gardens, referring to the newly opened Marjorie K. Daugherty conservatory. A 20 000 square foot space separated into three sections, it starts in the temperate south and moves up in an elevated walkway toward a tropical house encompassing a palm collection, koi pond and more than 165 species of plants. This new addition is part of Lauritzen Gardens, a 100 acre site opened to the public in 2001 that includes a Woodland trail, four season plant displays and a yearly antique show. I sit down on a bench, listening to the flowing water, stare at the fern grotto and float a million miles away. Lincoln Children’s zoo

I could swear the tiny marmoset monkeys are playing a game of hide and seek with me when I visit the Lincoln Children’s Zoo. Standing mere metres away through a glass enclosure the monkeys are amongst the dozens of animals that embody the zoo’s vision of having guests interact with and get up close to nature. Outside there is a trio of peacocks perched on a wooden fence like elegant soldiers, their brilliant iridescent feathers are gleaming under the light of the sun. “We had a class with a bunch of five year olds. A boy who had just lost his Dad was in the group. He stopped speaking after that happened, but his Mom brought him to this experience at the zoo. To her surprise, he went home that night and said ‘Mom guess what I saw?’ That’s the power that the engagement with animals is all about— it’s giving people the opportunity to have those close encounters,” sums up president John Chapo.

Lauritzen Gardens - Omaha's botanical Center

“I love the juxtaposition of the native prairie

Opposite, clockwise from top left: Fresh bread from Le Quartier Baking Company; executive chef John Benton of Venue in Lincoln; inside Hollywood Candy in Omaha; French country fare from The Normandy in Lincoln; slices of thin crust pizza at Frank’s pizzeria in Omaha. This Page: Lauritzen Gardens - Omaha's Botanical Center in Omaha; the Berry & Rye pre-prohibition bar in Omaha; a tasty spread from The Bread and Cup in Lincoln. | SPRING 2015 | 47



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OMAHA While steakhouses, and Italian restaurants have been staples of the Omaha food scene for years especially in established areas like the Old Market downtown, The Midtown, Dundee, and Benson neighborhoods are the heart of this Midwestern city’s emerging food scene. Not only are Omaha restaurants providing charcuterie, small plates and farm to table fare, but a lively cocktail scene, craft breweries, and specialty food shops are leading to a new, modern food; SEE

Joslyn Ar t Museum The museum opened in 1931 and features a Georgia Pink marble Art Deco style exterior. European and American works, a 1,200 seat auditorium, Peter Kiewit Foundation Sculpture Garden and Discovery Garden, Sculpture Garden and important works related to Native Americans make this a must-see in Omaha. 2200 Dodge Street; (402) 342-3300;

Hollywood Candy Antiques, mercantile, candy, Hollywood memorabilia, diner, and much more in this unusual mazelike wonderland store. 1209 Jackson St, (402) 346-9746;

DO Lauritzen Gardens – Omaha’s Botanical Center Four-season plant displays in an urban oasis. 100 Bancroft Street; (402) 346-4002; EAT AND STAY The Grey Plume Located in Midtown Crossings, the restaurant helmed by Chef Clayton Chapman espouses seasonal, local foods, small plates and contemporary flavours. Check out the pasta and charcuterie made in-house. 220 S. 31st Avenue, Suite 301, Midtown Crossing; (402) 763-4447; Le Bouillon Housed in the old French Café building, featuring watercolours by Sam Mercer and the eclectic Niki de St. Phalle Tree, the restaurant specializes in comfort foods from Southern France and Vins de Table. Chef Paul Kulik emphasizes fresh, unpretentious food with an American twist. 1013-17 Howard Street, Omaha, NE; (402) 502-6816 telephone; Dante Ristorante Pizzeria Brick-oven pizza, meats, pastas and Italian wines based on a philosophy of locally sourced ingredients. Chef owner Nick Strawhecker brings a slice of Italy to Omaha. 16901 Wright Plaza The Shops of Legacy, Omaha, NE; (402) 932-3078;

Frank’s Pizzeria Joe D’Elia offers some of the most delicious pizza in the city. New York style pizzas perfected from his native Brooklyn (where his family has been in business since the 1970s) are sold in a small, nondescript restaurant. Opt for a simple margherita pizza, hamburger-onion pies, traditional cannolis made with impastata ricotta or traditional veal parmesan. 711 N. 132nd Street; (402) 493-0404;

La Casa Pizzaria Midtown located, family-owned Southern-Italian style pizza and large selection of other Italian fare. Famous for its hamburger-onion pie (a local Nebraska specialty). Newly opened food truck also serves the community. 4432 Leavenworth Street; (402) 556-6464; 48 | SPRING 2015 |

Pitch Pizzeria Founder Willy Thiesen named Pitch after the coal that stokes the fire creating the restaurant’s signature thin crust. Pastas, salads, sandwiches, soups, and healthy appetizers are also available. 5021 Underwood Avenue; (402) 590-2625;

Chef² Omaha chefs, Jim Trebbien and Mike Combs offer a variety of products for chefs, and home cooks including olive oils, vinegar, sea salt, sugar, locally produced goat cheese, tapenades, gourmet pastas, crackers, and cake mixes at their culinary store. Tasting events, demonstrations and cooking classes are also available. 3157 Farnam Street, Suite 7104; (402) 991656;

Dundee Dell Tastings available from the largest collection of single malt Scotch whiskies in the U.S. Chef Mary Kelley’s fish and chips are legendary in the area. 5007 Underwood Avenue; (402) 553-9501;

The Berry & R ye Throwback pre-Prohibition cocktails and inspired contemporary creations at this craft cocktail room. Sodas, syrups, and bitters made in-house. 1105 Howard Street; (402) 613-1331; Grane at Midtown Crossing Mixologist and general manager Phil Cacciatore and owner Dan Matuszek offer premier and small batch whiskies, and handmade whiskey-based craft cocktails. Prohibition-style house Old Fashioned on tap. 120 S. 31st Avenue #5105; (402) 934-5727; LINCOLN

EAT STAY The Cornhusker, A Marriott Hotel 333 S. 13th Street Lincoln, NE; (402) 474-7474;

Bread & Cup Serves lunch and dinner in a casual atmosphere from locally sourced ingredients. Sample the house-cured charcuterie, baked goods and black bean soup. 440 N. 8th Street, Suite 150 Lincoln, NE; (402) 438-2255; Cultiva Coffee Roasting Company Ever-changing selection of coffees from around the world roasted in-house. Café offers homemade breakfast including crepes. 727 S. 11th Street Lincoln, NE; (402) 435-1133; Dish Restaurant Chef Travis Green blends myriad influences at his Nebraska steakhouse-meets-locavore haunt. Dishes include grilled duck, falafel sandwich, hummus and a tofu entrée. 110 O Street, Lincoln, NE, (402) 4759475;

Le Quar tier Baking Company Owners and brothers Seth Quiring and head baker John Quiring excel at this Montreal style-artisan bakery with several locations in Lincoln and Omaha. Expect baguettes (plain and blue cheese), croissants, pain au chocolat, bread, and cronuts. 6900 O Street, Suite 132 Lincoln, NE; (402) 464-0345;

The Normandy Casual French country cuisine ranging from cassoulet, crepes, and quiche, to soup, salads, and cheese plates from owner/chef Lawrence De Villiers and chef Caleb Heston. 2785 S. 17th Street, Lincoln, NE; (402) 476-0606;

The Parthenon Greek Grill & Taverna Traditional Greek dishes from chef/owner George Kazas. Monthly wine dinners and during the summer Dog Tuesdays allows patrons to bring their canine guests, who are treated to edible dog treats, on the restaurant’s patio. 5500 South 56th Street, Suite 100 Lincoln, NE; (402) 423-2222; CASK – Fermentations and Cocktails in the Haymarket Boutique wines, craft cocktails and spirits. 728 Q Street, Lincoln, NE; (402)416-2429

Venue Restaurant Rooftop garden, hand-cut-in-house beef, in-house charcuterie and pasta reflect an ethos of sustainable, fresh, local food. Extensive wine list available. 4111 Pioneer Woods Drive Lincoln, NE; (402) 4888368;

Licorice International Worldwide selection of licorice from countries including Australia, New Zealand, Finland and Holland. Owners Elizabeth Erlandson and Ardith Stuertz also have an online order business and support soldiers overseas with their Treats for Troops program. 803 Q Street, Suite 300 Lincoln, NE; (402) 4882230;

SEE International Quilt Study Center & Museum Housed in a beautiful, airy modern building, Ardis and Robert James personal donation initiated the collection which now stands at 3,500 quilts and related textiles and documents from the 1700s to the present from more than 25 countries. University of NebraskaLincoln/Dept. of Textiles, Clothing & Design P.O. Box 830838 1523 N. 33rd Street Lincoln, NE; (402) 4726549; Nebraska State Capitol Dubbed the Tower of the Plain and designed by Bertram Grosvenor Goodhue it was completed in 1932. The Sower a 15,000 pound bronze statue of a man sowing grain caps the dome, a nod to the agricultural economy which is the backbone of Nebraska. Bright, murals and mosaics decorate the interior. 1445 K Street Lincoln, NE; (402) 471-0448; Sheldon Museum of Ar t Impressive collection of American art reflecting different periods, including 19th century landscape and still life, American Impressionism, Regionalism, early Modernism, Abstract Expressionism, Geometric Abstraction, Pop, and Minimalism. University of Nebraska-Lincoln P.O. Box 880300 12th and R Streets Lincoln, NE; (402) 472-2461;

Haymarket Redevelopment area downtown home to historic warehouses a new civic arena, hotels, upscale condominiums, a community plaza, parking, The Railyard (entertainment and dining hub) and office and retail space.

DO Lincoln Children’s Zoo Interactive and up close animal experience for children and adults. 1222 S. 27th Street Lincoln, NE; (402) 475-6741; SARPY COUNTY (402) 332-5999;

Beansmith Cof fee Roasters Opened in 2010, this specialty coffee roaster sells single-origin coffees, espressos, and blends as well as coffee-making supplies. 12012 Roberts Road #C La Vista, NE; (402) 680-1125;

A mo tapa



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zingerman’s Cornman Farm fare

Ann Arbor Michigan

►► CSL has also included some of the best in neighbouring Chelsea, Ypsilanti and Dexter

A modern tapas bar

FROM RAMEN bARS AND TuRkISH MEzzE TO HANDMADE VODkA AND CRAFT COCkTAILS, THE uNIVERSITy TOWN HAS A WEALTH OF GREAT EATS AND CuLTuRAL ExPERIENCES WAITING TO bE DISCOVERED. by Shivana Maharaj Photography by k&S Media Clockwise from top left: William Marshall of Zingerman’s Deli; shelves of pickled goodies at Cornman Farms; student favourite Frida Batidos; the Bookstore Mural in downtown Ann Arbor; salad at Slurping Turtle; Dewey Winkle of Ugly Dog distillery in Chelsea; Michigan Stadium; a cocktail at Mezzevino; historic Michigan Theatre; Robbie Schulz of The Last Word; tapas from Aventura; a goat at Cornman Farms.

Iconic Michigan Stadium



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Don’t Miss

A vendor from Prochaska Farms


Artisanal Product Spend a few minutes chatting with David Klingenberger, Chief Fermentation Officer at The Brinery and you will be waving the fermentation flag. His enthusiasm began when he used a bumper crop of cabbage from a local farmer, turning it into sauerkraut. His business has evolved into making a slew of fermented products from kimchi and pickles to sriracha and hot sauce. “We’re a bridge between the farms, the eaters and the restaurants, adding flavour and value to vegetables.”

Freshly made bread

AYSE’S TURKISH CAFE Ethnic Comfort Food

Originally from Cappadocia, Turkey, Ayse Uras opened her café in 1993 replicating dishes from her mother’s home cooking. I wolf down a spread of lentil soup laced with sumac, Ali Nazik – gently spiced lamb meatballs in a delicate tomato and eggplant sauce, and a crunchy cabbage salad with tart apples and caraway. My meal ends with an array of pastries including pistachio halva, Ekmek Kadayif (Turkish bread pudding), Noah’s pudding (a mixture of grains, fruits and nuts in syrup) and cup of strong Turkish coffee.

The Best Shops Not to Miss in Ann Arbor

A variety of local apples

A vendor sells heirloom tomatoes

Fresh honey at Mind your Bees Wax

► Ann Arbor Farmers Market On a lazy Saturday, I stroll the Ann Arbor Farmers market searching

for nothing but finding an abundance of everything- pink flesh apples, Brussels sprouts on the stalk, organic blue chicken eggs alongside potatoes in red baskets, orange tomatoes, bread and coolers full of freshly caught white fish from Lake Michigan. Market Manager, Sarah DeWitt highlights the importance of the market.“You’ll see chefs at the market almost every day of the year, a lot of it has to do with the relationships that exist in the food scene in Ann Arbor,” she adds. Instead of the hubbub and noise of other world markets, there is a relaxed, pulled back approach here that feels welcoming and subdued. I could walk around here for hours. CHERRY REPUBLIC

Sells everything from dried cherries, cherry pie, and cherry salsa, plus the store offers customers tons of sampling opportunities.


Over 170 teas and accessories. The tea room and café features a full English tea service: scones, jam and clotted cream served on china.



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Named best new bar in the Midwest, the nondescript entrance feels like a modern speakeasy. The cocktail menu is divided into three sections: light, herbal/bitter and sweet. The bar also has a fantastic whisky selection– order a wise guy and a shot of Pappy Van Winkle's Family Reserve 23 year old.


I’m sipping a flight of tequila and mezcal at Isalita, a Mexican style cantina and sister property to Mani Osteria & Bar. The guided tasting takes me from the smoky, almost antiseptic flavour of the Del Maguey Vida that easily pairs with the guacamole and chips that I am snacking on, to the sweet citrus and spice of the Espolón reposado that transport me straight to Mexico.


“I chill both the glass and the bottle and just sip on it, I get the full flavour profiles [of the spirit],” advises director of operations Dewey Winkle of Ugly Dog distillery in Chelsea. The handmade, small batch vodka began as a hobby for Jon Dyer and Winkle in 2009 and has grown to critical acclaim. Ugly Dog produces flavoured vodka, gin, and spiced rum.

Three bottles of wine from Vinology.

The bubble room at Vinology.

A beer flight from Chelsea Alehouse Brewery.

► Vinology I’m staring up at the ceiling of “the bubble room” where 400 hand-blown glass balls are seemingly suspended like the frothy effervescence in a glass of champagne. “It’s always been a dream to open up a restaurant where we could really pour wine and have people experience what we have being in the industry,” says Vincent Jonna who along with sister Kristin, and father John own and operate Vinology in downtown Ann Arbor. John Jonna takes me through a series of wine and food pairings with in-

Chelsea Alehouse Brewery owner Chris Martinson.

tricate detail, peppered with stories of his proud Chaldean heritage and the local food landscape. I end my lunch with a glass of The Furst Pinot Blanc paired with a delicious, flakey crostata filled with pears, apples and cherries and served with a scoop of voluptuous house made brown butter ice cream. ► Chelsea Alehouse Brewery Deep chocolate and mushroom notes are balanced by a caramel finish as I take a sip of a delicious dark Chelsea Alehouse Brewery stove pipe stout. As one of more than

180 micro breweries in Michigan, brewmaster Chris Martinson’s exuberance for Chelsea is apparent. “Chelsea is a great little town- a lot of events throughout the year. We want [Chelsea Alehouse] to be a really active community space.” With trademark handlebar mustache, Martinson guides me through a beer flight, beginning with a light Waterloo wheat beer and rounding out with the rich full bodied notes of espresso and cabernet in the Hollier 8 Bourbon Barrel Aged Hopped Black Ale. | SPRING 2015 | 51



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The Top Spots for Breakfast, Lunch, Dinner (BLD)

Café Zola

With natural warmth, Café Zola excels at hearty, breakfast and brunch comfort foods with Mediterranean influence. Though the massive menu selection makes it difficult to choose, I settle for a steaming hot cortado and black forest waffles– brandied cherries, Ghirardelli chocolate sauce and whipped cream – my idea of food heaven.


“We have a living mother dough that’s been going for about three years, the biga, and we have a dedicated person that tends to it,” says general manager Brandon Snider. The result? Pizza with ingenious toppings like fingerling potato, creamy, sharp gorgonzola, artichoke, and rosemary. Don’t forget to order the addictive wood fired heirloom carrots drizzled with balsamic vinegar, crumbled goat cheese, and wood fired peanuts.

Mani Osteria & Bar

The communal tavern-style buzz on a Friday night is infectious. The Italian focused hand-made cuisine tastes delightfully authentic. I begin with pickled tomatoes with whipped ricotta and tapenade followed by tortellini filled with trumpet and shitake mushrooms, chicken and thyme and end with a trio of cannoli: chocolate, lemon and pistachio.

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Port glazed salmon at Logan

Duck fat fried chicken at The Slurping Turtle

A tapas spread at Aventura

► Slurping Tur tle Gripping

crispy duck fat fried chicken, I can hardly contain my excitement over its salty, crunchy juiciness. Born of Michelin star Chef Takashi Yagahishi (who owns Takashi in Chicago) the restaurant specializes in noodles, tacos, maki and sushi – Japanese comfort food. After snacking on hamachi tacos and kani creme croquette, I save room for a warm bowl of red miso ramen filled with homemade noodles, roasted chicken, bok choy, and scallions. “Chef Takashi wants the world to know that ramen is not little packets of stuff. It’s beautiful, it’s what you long for,” adds the restaurant manager. Agreed. ► Logan It’s no surprise that with a combination of minimalist neutral décor with pops of shocking yellow, the restaurant’s ethos is American bistro classics punctuated with Asian influences. The menu features

The convivial atmosphere at Mezzevino

dishes like tender lamb and house made potato gnocchi with garlic infused yogurt, and port glazed salmon with kimchi and spicy hoisin sauce. Both are stellar. I finish with a light and refreshing pear citrus shortbread with delicate pear mousse, and citrus-mint salad. ► Mezzevino My table is scattered with a selection of Mediterranean mezze displaying an abundance of bright colours and perfumed spice. There is Lebanese lamb served with tabouli, tzatziki and goat cheese, chicken gyros with cilantro mint herb dressing and warm chickpea salad, shrimp with paprika, garlic and cherry, whole roasted fish plaki, swordfish thalassa with lemon rosemary, and charred eggplant. Each dish is made with attention to detail and respect for produce. “Everything we do, we try to stay very rooted as far as authenticity,” says executive cor-

porate chef Brent Courson.

► Aventura I’m sitting in a

dimly lit space, surrounded by a wine cellar, exposed stonework and giant illuminated letters on the wall that spell out ‘Aventura’ like a Broadway sign. The modern Spanish tapas restaurant located in one of Ann Arbor’s oldest buildings is full of patrons tonight. I snack on grilled mushrooms with sherry, cream and truffle honey (coca del bosque), lamb meatballs with manchego, rich creamy almond picada (albondigas) and thrice cooked potatoes with a sunny side up egg, honey aioli and brava sauce (patatas bravas). A waiter first brings the enormous, signature paella del mar, gleaming with golden yellow rice and studded with fresh seafood, before returning with a wooden plank of cochinillo– a whole roasted suckling pig served with a trio of sauces.



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► It is impossible to talk about Ann Arbor without the integral Zingerman’s. In fact, it seems as though everyone in this city has a Zingerman’s connection. Zingerman’s delicatessen was founded in 1982 by Paul Saginaw and Ari Weinzweig in an historic building situated near the Ann Arbor Farmers Market. Today, Zingerman’s has grown to a community of businesses encompassing bread, coffee, cheese, candy, produce and even seminars. With an open book, bottom up approach that encourages the constant development of new business ideas, Zingerman’s has consistently branched out into new culinary (and non-culinary) endeavours over the years. Marketing manager, Pete Sickman Garner believes that one reason the business has been so successful is due to customer education. “We offer people the opportunity to get to know the food a little bit more intimately– you can watch the bread being baked, the coffee roasting and the cheese being made right in front of you.”

The Modern Farmer Kieron

Hales, managing partner of Zingerman’s Cornman Farms in Dexter.

1. Tell us briefly about Cornman Farms. My managing partner Alex wanted a way to de-stress. He took his son and started digging up the back garden. He grew tomatoes and carrots and made some food for people using those ingredients. He found a real connection

with what he was able to do. From that point on, he doubled the size of the production field. Now, we have 42 acres of farmland, animal pastures and grounds for celebrations and events.

2. What is the vision of Cornman Farms? About five years ago I wrote the first ver-

sion of the vision. There was an ability for us to have large groups out here to talk about farming, and it’s right on their doorstep. Being in Ann Arbor at the Roadhouse [a Zingerman’s business] is door to door 12-15 minutes, they see what we’re talking about.

3. Name one of the best experiences you’ve had at the farm? There was a child eating kale straight from the ground–he didn’t even pick it– that was the highlight of the day!

“There was a child eating kale straight from the ground– he didn’t even pick it. That was the highlight of the day!”



Cheesemaker and proprietor of Zingerman’s Creamery, John Loomis is eloquently describing the process of converting lactose to lactic acid to eventually make cheese. Beginning with cream cheese in 2001 from a 1930s recipe, Loomis has expanded the offerings to cow’s, and goat’s milk cheese and gelato. I sample the liptauer (a kind of cheese spread combined with paprika, garlic, capers and anchovies) and the Manchester (comparable to Camembert) with an oozing creaminess that would be delicious encased in puff pastry.


Zingerman’s Deli

Outside Zingerman’s Delicatessen



Zingerman’s Cornman Farms in Dexter

Corned beef, Swiss cheese, Brinery sauerkraut, Russian dressing on Jewish rye bread.


Family farmed, handcrafted,award winning cheese from Wisconsin.

A carefully curated selection of gourmet products is stocked from floor to ceiling inside the red brick deli. My eyes are bouncing from cured meat hanging from the ceiling to walls of imported and domestic cheese that beckon to be eaten. “Would you like a taste of our new chestnut baguette,” asks an employee temptingly. I take a nibble at the intensely nutty bread before my eye catches a glint of pale orange smoked salmon in a glass display window. I’m off again.


Zingerman's smoked whitefish. Try with “Randy’s Routine”– scallion cream cheese and tomato on pumpernickel. | SPRING 2015 | 53



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“We take good care of everybody; we try to give people an opportunity to do their best work, that’s all any artist really wants– that’s what anybody wants” - Guy SANVILLE PuRPLE ROSE THEATRE

The Best Architecture and Sites (on The University of Michigan Campus)






54 | SPRING 2015 |


Don’t Miss


Bill Austin has been taking the public on guided tours of Michigan Stadium (also known as the Big House) for almost 20 years. He’s spitting out tidbits of information effortlessly, while taking me through the hall of fame, media booth, locker rooms and eventually on to the field. As the sun begins to rise over the bleachers, illuminating the grand M in center field, I immediately feel a rush of adrenaline. Even for non-sports addicts, Michigan Stadium is more than a venue, it’s a shrine.


e eatre

“Every job I ever had has been training me for this job I’m doing now. It’s my life’s work. The people that we have are world class– they’re as good as you’re going to see anywhere,” says Guy Sanville, artistic director at Purple Rose Theatre in Chelsea. Founded by actor Jeff Daniels (who grew up in the city) in 1991, the intimate theatre shows four productions a year (forty three weeks), focusing on both American classics and original work. I take in Anapurna, a witty turned dramatic play that has the audience both chuckling and in tears.



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RESOURCE GUIDE: ANN ARbOR, MICHIGAN ANN ARBOR A quaint college town with a walkable downtown, there are ample cultural experiences and a growing choice of ethnic restaurants, farmers’ markets and urban gardening initiatives. The local food scene has burgeoned in recent years with farm-to-table and community supported agriculture (locals pay to be shareholders in a farm and receive produce weekly) championed by local chefs and farmers. 315 West Huron, Suite 340 Ann Arbor, MI 48104; (734) 995-7281; SEE Michigan Stadium/Big House Dubbed the “Big House” and built in 1927, it is the largest stadium in the United States with a seating capacity of 109,901. 1201 South Main Street, Ann Arbor, MI 48104; (734) 764-4599;

Messiah at Hill Auditorium During the holidays don’t miss Handel’s Messiah performed by the Ann Arbor Symphony Orchestra and the Grammy Award-winning University Musical Society Choral Union at Hill Auditorium on the University of Michigan campus. DO Kindlefest at Kerr ytown Market & Shops Annual, traditional outdoor holiday market featuring handmade gifts, decorations, and typical holiday fare. 407 North Fifth Avenue, Ann Arbor, MI 48104; (734) 662-5008;

Ann Arbor Farmers Market Buy everything from tamales, chocolate and produce to baked goods, eggs and honey. The Kerrytown market is held every Wednesday and Saturday, 7 a.m. to 3 p.m., May through November; Saturday only, 8 a.m. to 3 p.m., December through April. City of Ann Arbor 315 Detroit Street, Ann Arbor, MI 48104; (734) 794-6255; Cherr y Republic Ann Arbor Michigan’s Lower Peninsula is often referred to as The Cherry Capital of the World. Even if you’re not here during the season, experience the fruit in a variety of concoctions from cherry mustard, to cherry butter, preserves and even furniture at this eclectic store. 223 S. Main Street, Ann Arbor, MI 48104; (734) 585-5231; Kerr ytown Market & Shops Historic area home to distinctive markets and shops. 407 North Fifth Avenue, Ann Arbor, MI 48104; (734) 662-5008;

EAT AND STAY Ayse’s Turkish Café Owner Ayse Uras has been serving Turkish home cooking (think lentil soup, cold salads, pilavs, boreks, vegetarian stews, meat pies, white bean stew with lamb, moussaka and homemade desserts) here since 1993. Expect seasonal farmer’s market fare and don’t miss the eggplant or Turkish coffee. 1703 Plymouth Road Ann Arbor, MI 48105; (734) 6621711; Aventu ra Traditional Spanish comfort food from Chef Jules Botham including extensive vegetarian options, cocas, tapas and Basque pinxto. Wash it all down with Spanish wine, or the house made gin and tonics and save room for the ice-cream served tableside using liquid nitrogen.216 E. Washington Street Ann

Arbor, MI; (734) 369-3153; Bigalora Wood Fired Cucina With 48 beers on tap (many local craft beers from Michigan), and pasta dishes, soups, salads, and gelati, this is a great classic Italian restaurant. The big draw though, is wood fired pizza leavened without commercial yeast or added sugar according to the Italian bakers’ style called biga. 3050 Washtenaw, Suite 112 Ann Arbor, MI 48104; (734) 971-2442; Café Zola Owned and operated by Hediye Batu and Alan Zakalik and inspired by French novelist Emile Zola, this downtown café serves breakfast, lunch and dinner. The menu draws from French, Italian and Turkish cuisine. 112 West Washington Street Ann Arbor, MI 48104; (734) 769-2020;

Isalita Owner Adam Baru’s new Mexican restaurant. 341 E. Liberty Street Ann Arbor, MI 48104; (734) 213-7400;

Logan—An American Restaurant Thad Gillies, chef and co-owner, Ryan Gillies, general manager and co-owner and sommelier Kevin Hobart intimate restaurant features Asian influenced dishes rooted in American classics. 115 West Washington Street Ann Arbor, MI 48104; (734) 327-2312; Mani Osteria & Bar Owner Adam Baru offers Old World small plates, house made pasta, wood-fired pizza and wine modeled on the Italian osteria (simple wine and food). 341 E. Liberty Street, Ann Arbor, MI 48104; (734) 769-6700;

Mezzevino Newly opened in the summer of 2014, this restaurant helmed by executive chef Brent Courson serves local, seasonal food influenced by Greek, Italian, French, Spanish, and Moroccan cuisine. Wines from the Mediterranean are served by the bottle and diners pay for only what they drink. 120 E. Liberty Street, Ann Arbor, MI 48104; (888) 456-3463;

Slurping Tur tle Paying homage to the Japanese custom of slurping noodles, and with a sister restaurant in Chicago, the Slurping Turtle serves casual, authentic Japanese comfort food from chef-owner Takashi Yagahashi. 608 E. Liberty Street, Ann Arbor, MI 48104; (734) 887-6868;

Vinology Fine wines from around the world are served at this winebar and restaurant. Don’t miss the Bubble Room where 400 hand-blown glass balls crafted by Furnance Hot Glass in Dearborn create a unique dining space. 110 South Main Street, Ann Arbor, MI 48104; (734) 222-9841; The Last Word Speakeasy inspired bar with live music and great cocktails. 301 W. Huron Street, Ann Arbor, MI 48104; (734) 623-1443;

The Brinery Chief fermenting officer’ David Klingenberger experiments with fermented foods including pickles, kimchi and sauerkraut which are sold locally. 2531 Jackson Avenue, Suite 157, Ann Arbor, MI 48103; (734) 7174469;

TeaHaus Rows upon rows of loose leaf tea from all over the world line this shop alongside a bevy of tea accoutrements. Owner Lisa McDonald also serves light tea time treats. 204 North 4th Ave., Ann Arbor, MI 48104; (734) 622-0460;

Zingerman’s Community of Bu sinesses Alongside the landmark Deli (which serves bagels, specialty foods, cheese and more) is Zingerman’s Mail Order, Zingerman’s Bakehouse (breads and pastry), ZingTrain (seminars and consulting), and The Roadhouse. A culinary titan in Ann Arbor. 422 Detroit Street, Ann Arbor, MI 48104; (734) 663-9304; Zingerman's Creamer y Part of the Zingerman’s family of businesses, serving cheese, gelato, and sorbet. 3723 Plaza Drive, Ann Arbor, MI 48108; (734) 929-0500;

V i n Ba r Wine bar specializing in local wines from Northern Michigan including Black Star Farms, Good Harfbor Vineyards, and Mawby Vineyards. 48104, 111 West Liberty Street, Ann Arbor, MI 48104; (734) 3689750;

YPSILANTI A short jaunt from Ann Arbor this University City sits on the Huron River and is home to several museums, shops, restaurants and a farmer’s market. Ypsilanti Area Convention & Visitors Bureau, 106 West Michigan Avenue, Ypsilanti, MI 48197; (734) 483-4444; EAT AND STAY Ann Arbor Marriott Ypsilanti at Eagle Crest Sits on 135 acres of championship golf course. Great water views. 1275 S. Huron Street, Ypsilanti, MI 48197; (734) 487-2000;

CHELSEA EAT AND STAY Chelsea Alehouse Brewer y Christopher Martinson, owner and brewmaster specializes in English and American ales. Light meals and small plates also available. 420 N. Main Street, Chelsea, MI 48118; (734) 433-5500;

Ugly Dog Distiller y Since 2010 Jon Dyer and partner Dewey Winkle have produced handcrafted vodka from Michigan winter wheat. Recent additions include gin and light rum. 14495 N. Territorial Road, Chelsea, MI 48118; (734) 433-0433; Purple Rose Theater Company Actor and Chelsea native Jeff Daniels founded this American theatre which supports Midwestern talent. 137 Park Street, Chelsea, MI 48118; (734) 4337673;

DEXTER DO Zingerman’s Cornman Farms This 42 acre farm grows 70 varieties of vegetables, raises livestock and hosts gatherings. 8450 Island Lake Road, Dexter, MI 48130; (734) 619-8100; | SPRING 2015 | 55




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BEHIND THE COVER Page 7 TOPSHOP SOPHIA WEBSTER JONES NEW YORK All available at The Bay; MOTHER NATURE HEALTHY LIVING Page 12-13 LILY LOTUS Available online through website Onzie Available online through website SAYULA Available at Lukes Drug Mart and Blush Lane Organic Market in Calgary and online through website. For complete list of retailers and retail locations see website. P13 All books, Available through FUSION NEED IT WANT IT Page 15 MARTINS APPLE CHIPS Available at The Real Canadian Superstore For complete list of retailers and retail locations see website BACK TO THE ROOTS Available at The Real Canadian Superstore and online through website TASTE OF NATURE Available at Grocery Stores across Canada CARRINGTON FARMS Available at Organic Grocery Stores across Canada. For complete list of retailers and retail locations see website QUALIFIRST Available online through website IMBIBE Page 17 All liquor available at liquor stores across Canada TREASURE TROVE Page 25 DRUIDE DR HAUSCHKA KEVYN AUCOIN TEADORA BEAUTY EDITORS NOTES Page 26 CRATE AND BARREL Available online through website. For complete list of retailers and retail locations see website NEIMAN MARCUS For complete list of retailers and retail locations see website JUANIA OWENS Available online through website LILY LOTUS Available online through website JOELLE POULOS Available online through website HELEN OF TROY Page 24, 27 NAILS INC. SEPHORA COLLECTION sephora.comFORMULA X DRYBAR SULTRA REDKEN OUIDAD NARS BOBBI BROWN LAURA MERCIER MAKEUP FOREVER All products available at Sephora. complete list of retailers and retail locations see website DANIEL THOMPSON Available online through website YVES SAINT LAURENT BEAUTE Available at Holt Renfrew and select department stores LANCOME Available at department stores MARC JACOBS BEAUTY Available at Sephora REVLON Available at drug stores across Canada LISE WATIER Available at Shoppers Drug Mart and select drug stores E.l.f. Available at Sephora For complete list of retail locations see website PRET A PORTER Page 29-33 MICHAEL MICHAEL KORS For complete list of retail locations see website AQUAZZURA Available online through website ZADOR Available online through website KARL LAGERFELD Available online through website NUDE SKINCARE Available at Sephora For complete list of retail locations see website EDDIE BORGO For complete list of retail locations see website KURT GEIGER Available at The Bay. For complete list of retail locations see website TORY BURCH Available at Chinook Centre. For complete list of retail locations see website CANADA GOOSE For complete list of retail locations see website JENNIFER ZEUNER Available online through website TRIA Age-Defying Laser Available online through website SOPHIE HULME Available online through website CUSHNIE ET OCHS Available at Net a PorterMARC BY MARC JACOBS Available at The Bay PAPYRUS For complete list of retail locations see website TOM FORD Available at Holt Renfrew CHLOÉ Available at Net A Porter TELEFLORA Available online through website LIBRARY OF FLOWERS Available online through website ZIMMERMAN Available online through website. For complete list of retail locations see website VALENTINO Available online through website BIRKENSTOCK Available at The Bay. For complete list of retail locations see website DEPPA GURANI Available online through website PRADA platform sandal Available at Neiman Marcus DINA MACKNEY Available online through website TARTE For complete list of locations to purchase see website SEPHORA COLLECTION For complete list of retail locations see website H&M For complete list of retail locations see website NAILS INC. Available at Sephora. For complete list of retail locations see website JIMMY CHOO For complete list of retail locations see website QUEEN OF THE CROP Page 34-39 The Bay Available across Canada and online through website PASSPORT Page 41 MAGELLANS Available online through website NICE BY DESIGN Available at The Container Store,, Amazon, and online through website SAMSUNG Available at retailers across Canada. For complete list of retailers and retail locations see website



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bEE SEASON Colourful tulips shout spring

“Springtime is the land awakening. The March winds are the morning yawn."


- LEWIS GRIzzARD | SPRING 2015 | 57

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