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CITY

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STYLE and LIVING FOOD FASHION TRAVEL

DAYS 12 OF DESSERTS Pastry Chefs’ modern twists on classics

AGE OF OPULENCE Decadent Baroque fashion W I NT E R 2 01 2 / 20 13 $5.50 CAN www.citystyleandliving.com

Bohemian Rhapsody

Discovering the beauty of the Czech Republic


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GET YOUR

PRINT ISSUE TODAY

A uNIquE PERSPECTIVE ON ALL THE bEST IN LIFESTyLE

*

Y L N O

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.

ATTENTION READERS!

Get the print edition. Email Subscribe@citystyleandliving.com or visit: www.citystyleandliving.com/Subscribe.html

2 | WINTER 2012/2013 | citystyleandliving.com


CITY

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WINTER 2012/2013 | V O L u M E 6 I S S u E 1 | C O N T E N T S

STYLE and LIVING

COVER STORIES

22-30 12 Days of Dessert 34-39 Age of Opulence 42-56 Bohemian Rhapsody

CSL AROuND THE CITy

9 EVENTS Great things to do in and around Calgary

10 CONVERSATION Dave Rackham on living with Parkinson disease

11-17 WRAP IT UP CSL’s Annual Gi Guide for everyone on your list

CSL FOOD

19 NEED IT WANT IT e best products for the season

20-21 IMBIBE What to pair with your holiday meal, great sparkling wines and Riedel glassware plus much more

31 RESTAURANT INSPIRATION Newport Grill: A landmark Calgary restaurant CSL FASHION

33 TREASURE TROVE e best new beauty products

DARK ANGEL

bAROquE DRESSING FOR THE HOLIDAy SEASON P. 34-39

KAITY BODY

THE CSL GREEN TICkER

CSL TRAVEL

41 PASSPORT Travel news and products from around the globe

IN EVERy ISSuE

4 EDITOR’S NOTE 6 BEHIND THE COVER 57 FINAL THOUGHT

use a s h o v el instead of a snow blower, not only does it give you a good work out but it is more ec o - f r ie n d ly !

citystyleandliving.com | WINTER 2012/2013 | 3


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WELCOME FROM THE EDITORS

THE HOLIDAyS

(Left to right): A dish from Alcron in Prague, Gilded golds from “Going baroque”, Czesky krumlov a uNESCO heritage city in Southern bohemia, Czech Republic.

The holiday season has the ability to bring about anxiety in even the most zen of individuals. Subtle hints forecasting its presence can start as early as fall with the arrival of truckloads of pumpkins. Holidays are a perfect storm of City Style and Living Magazine’s three editorial departments: food, fashion and travel. day. Need an escape? We transport you to the majesty and magic of The Czech Republic (“Bountiful Bohemia,” page 42). Want a new dessert recipe for wowing your dinnertime crowd? Our hope is that the scrumptious desserts from (“The Modern 20(12) Days of Christmas Desserts,” page 22) will have thoughts of sugar plums dancing in your head. We’re hoping that it will all come together this season a little like one of our favourite holiday movies, Christmas in Connecticut, starring Barbara Stanwyck. Stanwyck plays Elizabeth Lane a prolific magazine writer whose popular columns about her idyllic life as a homemaker are nothing short of an elaborate fib. The movie begins with imminent disaster but ends with fun and good cheer; and after all, isn’t that what the season is all about? CSL

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

— KAILASH AND SHIVANA

FOLLOW US ON TWITTER @CityStyleMag

HAVE A quESTION, COMMENT OR SuGGESTION FOR CITy STyLE AND LIVING? WRITE TO uS AT:: EDITORS@CITySTyLEANDLIVING.COM WE’D LOVE TO HEAR FROM yOu!

4 | WINTER 2012/2013 | citystyleandliving.com

K7S MEDIA (2) KAITY BODY

The holiday season has the ability to bring about anxiety in even the most zen of individuals. Subtle hints forecasting its presence can start as early as fall with the arrival of truckloads of pumpkins. Holidays are a perfect storm of City Style and Living Magazine’s three editorial departments: food, fashion and travel. We can spend hours looking for that perfect updated LBD for an office party, but what to wear for the visiting in-laws? We google the most efficient and easiest way to roast the turkey, but should you go to the trouble of a pecan pie when half of your guests are ‘gluten free’? And, what about those out-of-town guests? Luckily, in celebration of our 6th anniversary, CSL has thought of you especially. Stuck on what to wear? Our fashion story (“Going Baroque,” page 34) will inspire new outfits for the most dreary winter


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B LO G

C O N T E ST S

Installments from around the City, and around the globe.

Enter to win great prizes!

NEWSLETT ER 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.

KAITY BODY; MUSEUM OF GLASS AND JEWELLRY JABLONEC; BEST WESTERN PREMIER HOTEL MAJESTIC; K&S MEDIA;

 VIDEO

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

+

Click to view slideshows Enjoy extended content Read exclusive interviews Connect through your ipad

www.citystyleandliving.com Editors-in -Chief Kailash Maharaj and Shivana Maharaj Managing Editor/Director of Advertising Dr. Rookmin Maharaj Art Direction and Design K & S Media Publisher K & S Media - Earth is a Beautiful Heaven Con tributors

Amber Alent Kaity Body Marc Duncan Pierre Glogger Numa Models

Amber Clark Steven Busch Natalie Fox Genvieve Magbi James S. Sinclair

Advertising Inquiries advertise@citystyleandliving.com Subscription Inquiries:

subscribe@citystyleandliving.com ISSN 1913-892X Publications Agreement No. 41599042 City Style and Living is published four times each year. No part of this publication may be reproduced by any means in whole or in part without the prior written consent of the publisher. Although every effort is taken to ensure accuracy, K & S Media cannot be held responsible for any errors, or omissions that may occur. The magazine assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material. All rights reserved 2012/13. A proudly Green Magazine. citystyleandliving.com | WINTER 2012/2013 | 5


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At The Winter 2012/13 Cover Shoot BEHIND THE COVER

WHO? Josie D (Numa Management) WHERE? Indo Designer Rugs on 17th Avenue THE MOOD? baroque, enchanted and regal, echoing the brocade textures, gilded fabric and pattern from the Fall 2012 runways. O N SET Stila Cosmetics Seeing Stars Smudge Stick Waterproof Eye Liner Set, $42, www.stilacosmetics.com

“I ABSOLUTELY LOVE THIS STORE, IT BLENDS SO WELL WITH THE CLOTHING AND BAROQUE THEME. ” kAITy bODy (Photographer)

Steal The Cover Look For Less! Temperance Collection at Bootlegger This utterly gorgeous gold and black lace Leslie dress will make you a standout at your next formal occasion, $69.50; www.bootlegger.com

Gius epp e Zanotti Sculptured Wedge Pumps, $883.55, Shopbop, www.shopbop.com.

ON THE EDGE The crew was amused by these beautiful gold Giuseppe Zanotti heels , though Model Josie found them nearly impossible to walk around set with.

THE LOCATION

Indo Designer Rugs was founded in Calgary in 1988 by Rana and Anchal Mehrotra. They grew up in the cultural capital of India, Varanasi. On a trip back to their home in the mid-1980s, the beautiful age old tradition of rug weaving caught their attention for the first time. Each authentic rug at Indo Designer Rugs is hand-woven and finished using only natural materials. These rugs feel like a dream underfoot, and if your toddler accidentally dumps the contents of his sippy-cup on the rug, Indo Designer Rugs also offers specialized rug-cleaning and repair services. If you can’t make a decision on a rug, Indo Designer Rugs also offers free home trial services. indodesignerrugs.com

THE CSL GREEN TICkER

Mix one cup of olive oil and a few drops of lemon as an alternative to furniture polish.

6 | WINTER 2012/2013 | citystyleandliving.com

THE COVER LOOK MODEL: Josie D, Numa Management PHOTOGRAPHER: kaity body, www.kaitybody.carbonmade.com HAIR AND MAkEuP: Amber Clark, NuMA In-

ternational Institute of Makeup and Design (NIIMD), www.niimd.com

LOCATION: Indo Designer Rugs COVER: Opulence England Sequined oneshoulder dress, $215 (uSD), The Outnet, www.theoutnet.com. Shanghai Pierced Earrings, $150 and Style bangle, $290, both, Swarovski, www.swarovski.com

/Inquire about socially responsible mutual funds. ››

KAITY BODY; K&S MEDIA; COURTESY SEPHORA; STILA COSMETICS;SHOPBOP;TEMPERENCE/ BOOTLEGGER

Try Sep hora Collection false eyelashes (shown here in “flutter”) to add oomph to your eyes, $10; www.sephora.com


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Q: What’s Your Favourite

CONTRIBUTORS

Winter Activity?

WIN

A Panasonic LUMIX high-zoom DMCZS20 camera prize pack valued at $480

KAITY BODY is in her fourth

KAITY BODY (2 PORTRAITS); K7S MEDIA; PANASONIC

and final year studying photography at the Alberta College of Art and Design. Her initial interest stemmed from the opportunity of being on the other side of the lens. The technicalities, creativity, and precision from the photographer’s perspective piqued her interest. She is now focusing on the area of fashion and beauty. She hopes to move to Toronto to further her career to a point where she can constantly create by sharing her vision and passion within the fashion industry. “Photography can be a glass extension to the curious eye; it allows us to share the fleeting moments that connect us,” she notes. www.kaitybody.carbonmade.com

AMBER CLARK has lived in Calgary for most of her life. “I love this city there are many hidden gems and a lot of great people. I consider myself a very creative artistic person. I became interested in make up after watching my late grandmother apply her lipsticks and shadows. I love using makeup as my artistic medium, it can take you many places, from enhancing a woman's beauty and giving her new confidence, to telling a story through body art,” Clark says. Clark attended school in Calgary at NuMA International Institute of Makeup and Design, which helped start off her rewarding career as a makeup artist. amberdc.wix.com/amber P.34-39

P. 34-39

A: “Figure skating, drinking hot chocolate, and going to the mountains.”

A:“My favourite winter activity is snowboarding, my father taught me how to snowboard when I was just 4 years old and it has been my favourite winter pastimew since. It is a perfect activity for anyone living in Western Canada as we have so much different terrain to conquer.””

Bring the world home. With the Power of a 20X zoom

To enter, sign up for the City Style and Living Newsletter or follow us on our social media pages www.citystyleandliving.com

e LUMIX high-zoom DMC-ZS20 is valued at $480 and includes the following features; 12.1 megapixel High sensitivity MOS sensor, 20x optical zoom and 40x intelligent zoom, a 24 mm wide-angle LEICA DC VARIO-ELMAR lens and a 3inch intelligent touchscreen LCD. To protect this camera and keep your photos and videos stored safely, this prize pack comes with a high-quality camera case and 16 GB SD card. No refunds or exchange. NO PURCHASE NECESSARY. To enter, go to www.citystyleandliving.com. Contest starts December 1 2012 and ends December 21 2012. Open only to legal residents of Calgary. Odds of winning depend on the number of entries received. Subscribers automatically entered. Void outside Canada.

citystyleandliving.com | WINTER 2012/2013 | 7


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WINTER 2012/2013

AROUND THE CITY CITY STYLE AND LIVING

EAGLE EyE A beautiful specimen from the boat and sportsmens show P. 9

9

10

AND MORE FROM EVENTS AROuND CALGARy P. 9

Events :

Great events in and around Calgary

8 | WINTER 2012/2013 | citystyleandliving.com

Conversation :

Dave Rackham writes for the first time about living with Parkinson’s

11-17 Wrap it Up :

CSL’s Annual Gift Guide

COURTESY SPORTS SHOWS

A LITTLE BIRDIE TOLD ME


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U P CO M I N G EV EN T S F RO M ARO UND T H E CI T Y

DECEMBER

14-16&20-24 ALb ER TA bAL LET’S TH E NuTCR AC kER A winter classic comes alive with Alberta ballet’s The Nutcracker. This opulent, multi-million dollar production takes audiences on a thrilling journey featuring the Rat king, toy soldiers, a Russian princess, and the Sugar Plum Fairy. Our take on this festive classic combines Edmund Stripe’s breathtaking choreography, Tchaikovsky’s perfect score, and the brilliance of Emmy Award-winning designer zack brown to create a perfect retelling of this classic holiday tale.

JANUARY

20

EDMONTON: December 14 – 16, 2012; CALGARY: December 20 -2 4, 2012 Tickets: $29 - $106; albertaballet.com; 403.245.4549; 780.428.6839

MONTER Ey JAzz FESTIVAL ON TOuR - EPCOR CENTRE'S bD&P WORLD MuSIC SERIES Epcor Centre is proud to bring the Monterey Jazz Festival on Tour: 55th Anniversary to the stage of the Jack Singer Concert Hall as part of the bD&P World Music Series. Featuring legends such as Dee Dee bridgewater, Christian Mcbride, benny Green, Lewis Nash, Chris Potter and Ambrose Akinmusire; each artist is a headliner in their own right, but their chemistry on stage as an all-star ensemble promises an evening no jazz fan should miss. Ticket prices start at only $35. For tickets, contact Epcor Centre’s Box Office at 403.294.9494 or online at epcorcentre.org

N I W OR

$25 Subway Gift Cards

L’occitane Marvellous Flower set (Marvellous Flowers Eau De Toilette 75 ml, Marvellous Flowers Hand Cream 30 ml, Marvellous Flowers Shower Gel 250 ml, Marvellous Flower Soap 50 g). Valued at $ 80

OR

A 6-month subscription to netflix

TO ENTER, Sign up for the complimentary

FEBRUARY COURTESYDARREN MAKOIVICHUK; EPCOR CENTRE; SPORTS SHOWS CANADA

7-10

2013 C ALGARy b OAT & SPOR TSMEN’S SHOW Southern Alberta’s biggest Outdoor Show features everything from tackle and camping gear to water toys and power boats. This is the first opportunity of the season to check the over $16 million in marine products and accessories on display. Check out the newest models and latest gear. In addition to marine related products there are hundreds of travel destinations, ATV’s and a variety other outdoor products and services. be sure to take in one or more of the fishing and hunting presentations which will take place at the 5000 gallon live trout pool. kids can fish, build a birdhouse, learn about wildlife identification or interact with rare Alberta birds of Prey all on the show floor.

BMO Centre, Stampede Park; Thurs 1:00 pm – 9:00 pm, Friday 1:00 pm – 9:00 pm, Sat 10:00 am – 8:00 pm, Sun 10:00 am – 5:00 pm; Adult $13.00 Juniors (6-15) $8.00; Seniors (Ages 65+) $9.00; Children (Under 6 years) Free when accompanied by an adult; Family Pass (2 Adults & 2 Juniors) $34.00; www.sportshows.ca

City Style and Living Newsletter at: www.citystyleandliving.com

OR

LIKE US ON FACEBOOK FOLLOW US ON TWITTER

NO PURCHASE NECESSARY. To enter, go to www.citystyleandliving.com. Contest starts December 3 2012 and ends December 21 2012. Open only to legal residents of Canada. Odds of winning depend on the number of entries received. Subscribers automatically entered. Void outside Calgary.

citystyleandliving.com | WINTER 2012/2013 | 9


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Parkinson Proud

Writer Dave Rackham writes candidly about living with Parkison’s disease. SkI PHOTOGRAPHy by PIERRE GLOGGER

Parkinson Proud

I'm not proud I have Parkinson's, nor am I ashamed. For this disease I have got, I am not to blame. It eventually takes over your body slow but sure. Thousands are searching, they haven't found a cure. I wake up each morning hoping it's gone away, Then realizing I must endure for another day. My body is very rigid, not willing to move. I know I must fight, I have something to prove.

I get up and feel the tremors still there, Wondering how many people are going to stare. I start my day, but not moving too fast. You see most of my speed has long since past. I shuffle my feet as best I can, Trying to hide that shake in my hand. All of my muscles want to curl into a ball, Making it difficult to stand straight and tall. That's how our lives are lived each day, But there's one more thing I've got to say. We with Parkinson's will not give in, For this disease we will not let win.

We have support from within each other, Those who have it are all sisters and brothers. We get our strength from those who love us, And put up a fight that is very courageous.

So every morning we get up and stand, Then continue to live life, we know it's grand. We are still battling and will shout it loud. Now that is what I call Parkinson proud! CSL

www.parkinson.ca Parkinson Society Canada is the national voice of Canadians living with Parkinson's.

10 | WINTER 2012/2013 | citystyleandliving.com

COURTESY PIERRE GLOGGER; DAVE RACKHAM

I

T WAS THE FALL OF 1998 AND I WAS LEAVING THE Movement Disorder Centre at the Foothills hospital in Calgary. I was trying to get my head around the news I had just received. I was forty years old and just told I have Parkinson's disease. I knew of Parkinson's, old people got it and it causes them to shake. I didn't consider myself old, nor did I shake. It can't be! I'll explain Parkinson's as simply as I can. It is what happens when your brain stops producing a chemical called dopamine. This is how the brain communicates to your muscles so they move smoothly. I often thought that chemical was doomed from the start, dopamine, why couldn't it have been named smartamine. It was a week before I told anyone and years before I admitted it to myself. I thought life would just continue as normal. I did the walks and volunteered at the casinos, but that was it. I didn't need anybody to share my fears with. Heck if I just ignore everything I won't even know what to fear. It was seven years later life started changing. I had this theory, “just keep fighting for beach head.” In other words, don't give into the disease. Keep doing what you're doing for as long as you can. Eventually I was no longer able to do my job and given long term disability. For myself I found not working more debilitating than the disease. It wasn't until I met the love of my life and she laid out the ground rules that I came to grips with this degenerative disease. The first thing I did was join a support group. Never underestimate the power of people challenged by a similar obstacle. The second was to start an exercise regimen (lost 35 lbs). Finally count the blessings you do have. Mine certainly far outweigh my Parkinson's. If you have Parkinson's or know someone who does, utilize your local support group. They won't have a cure but they will give you a better life until the cure is found. I look forward to every day cause I know someone is going to ask me, “what's shakin' Dave?” To which I reply, “It easier to answer what's not!”


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Wrap It Up! ays

Great gifts for the Holid

Page 11

The Hottest Gifts For Everyone on your List!

for your

MAN

Mark’s Denver Hayes Ties Add panache to any plain shirt, with an array of patterned and solid ties, from $22.99; marks.com

Mark’s Denver Hayes Perfectly pressed never iron Bemberg shirt (in charcoal) Great for travelling on business trips. CSL tried and tested this shirt and were amazed with the lack of wrinkles, from $69.99; marks.com

TIMEX watch for HBC Take tradition into the new year. The watch strap features the iconic Hudson Bay colours and comes in a stainless steel case, $95; www.thebay.com

Stunglasses Seen on Snoop Dogg, the ubercool Directors Cut Tortuga sunglasses won't break the bank,$18; stunglasses.com/shop.php COURTESY REEBOK; SKULL CANDY; MARKS; LA VIE EN ROSE; 18 GREATEST GOLF; STUNGLASSES; HBC

18 Greatest Golf Limited Edition coffee table book An instant collectible with stunning photography, you will be whisked away to the green, $199; www.18GreatestGolf.com Reebok Real Flex Optimal Stay in shape with these ultra light kicks, the nodes on the soles help your foot move with ease, $119.99; www.reebok.ca; www.reebokcrossfitramsay.com

NO EXCUSES! Get toned from head to toe at Reebok Cross Fit Ramsa y. Owner Ken Andrukow, says “We’re a real community, with people of all ages and abilities, working together to reinvent themselves.”

Skullcandy You will want to steal these cool headphones to rock out with yourself. Aviator (in chrome/black),$199.99; ca.skullcandy.com

EDTIOR’S PICk

La Vie en Rose This super soft Flannel PJ gift set for men will keep your guy comfy and warm, $34.95; www.lavieenrose.com

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Uncommon Goods Wear this sterling silver Fortune Cookie Lariat Necklace and believe, $80 (USD); www.uncommongoods.com

LADY

La Vie en Rose Versatile, comfortable yet feather light, add a little ooh la la to your life! Ruffle mesh babydoll, $29.95, www.lavieenrose.com

Tom Ford Beauty The ultimate ravishing red, wear with a little black dress to make your lips the star of the show, lipcolour in Cherry Lush, $48 (USD); www.tomford.com

DKNY AND DIM Wear the stylish hosiery under cocktail dresses to keep legs protected from the chill, DKNY Two-tone Opaque/Sheer Control Top Tights $28; Dim body touch tights are silky smooth, like a second skin, $20; www.dimparis.com

edtior’s Pi ck

Oribe The ultimate luxury in hair care stunning lacquered-style packaging is a treat for the lady on your list. Oribe Hair Care Ultra Gentle Shampoo (left), $26; and Oribe Hair Care Conditioner for Moisture & Control, $44; www.oribe.com

The Little Bra Company The gorgeous “Nicole” features lace detailing, with a cute pearl button in the centre, $60; the “Lucia” is a great push up for small cup sizes, $58; www.thelittlebracompany.com

Did you know? The new Mark’s (formerly Mark’s Work Wearhouse) is better than ever with stylish pieces for men and women than can be worn at work all the way to cocktails with friends!

Pandora Add instant sparkle to any outfit with these jewels. Silver ring with purple enamel, $55; Silver ring with rhodolite, $110; Christmas Bracelet with leather cord; www.pandora.net 12 | WINTER 2012/2013 | citystyleandliving.com

Temperance Collection at Bootlegger Cocktail party? Anniversary? The Whitney dress part of the affordable, chic collection available at Bootlegger features pieces sure to make a statement in your wardrobe. CSL loves the comfortable jersey-like skirt and sleek bustier top, $69.50; www.bootlegger.com

Mark’s Wear this Denver Hayes perfectly pressed never iron heathered classic shirt in ‘wild aster’ with an a-line skirt or slim leg pants, $69.99; marks.com

COURTESY: MARKS; ORIBE; BOOTLEGGER; THE LITTLE BRA COMPANY; PANDORA; PURE HANDKNIT; TOM FORD; LA VIE EN ROSE; UNCOMMON GOODS; HANES INC

Pure Handknit This warm but light Granby hat has a broad brim to protect you from the rays of the sun, $25; www.pureandco.com


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for the

EPICUREAN

Molecule-R Become your own Ferran Adrià at home with the Cuisine R-EVOLUTION Molecular Gastronomy kit, $58.95; www.molecule-r.com.

GIFT GUIDE 2012

Trudeau Gorgonzola, triple cream brie, compotes, nuts, and chutneys will never look as chic as on this sleek Venti Cheese serving set, $29.99; www.trudeaucorp.com Good Ear th La Mercedes Especial Single Estate El Salvador Coffee, $14.95 per bag. Gingerbread Family of Three, $6.25 per gift bag (pictured, $1 from each bag goes to Calgary's Habitat for Humanity); www.goodearthcafes.com

Put the vinOice in the freezer for 30 minutes to chill wine!

COURTESY: KITCHEN AID, SOFIA FENTON, OXO; GOOD EARTH, ARCHITEC; INDIGO; VINO AIR; TRUDEAU; MOLECULAR;

EDTIOR’S PICk

Kitchen Aid One of the best all in one multipurpose kitchen tools- make soups silky smooth, whip up eggs instantly for soufflés and pipe cookies effortlessly with KitchenAid® Architect Series 5-Speed Hand Blender, $149.99; www.kitchenaid.ca

Cork Pops VinOice Need to chill that bottle of chardy in minutes? Insert the frozen VinOice into your bottle for a perfectly chilled glass of wine,$28; www.corkpops.com

Architec Housewares Easily read recipes with the Recipe Rock, $12.49 (pictured left). The Original Gripper Cutting Board ($6.99-$19.99) prevents slipping. Available in several colours; www.architecproducts.com OXO julienne peeler Julienne peeler, .5"/14cm makes Vietnamese salads, and perfect lengthy strips of vegetables a breeze, $9.99; www.danescoinc.com

Sofia Fenton Make a statement with this statement cocktail ring made from cork and embellished with Swarovski crystals,$28; a matching Adjustable Swarovski Bubbles Pendant is also available($46); www.SofiaFenton.com

Indigo After a long day skating on the outdoor rink, indulge in a hot cup of Belgian Hot Chocolate(By Saxon), $15; indigo.ca citystyleandliving.com | WINTER 2012/2013 | 13


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because

YOU LOVE YOUR HOME Uncommon Goods Store water or any liquid up to two litres (half a gallon) in this Stoneware Growler, $65 (USD); www.uncommongoods.com

Indigo With an antique look, who could resist this cute and wise Metal Owl Ornament? $12.50; indigo.ca

CH’A 2.6qt / 2,5L, stainless steel Whistling Kettle with red rubber coated handles and spout makes gripping easy so tea parties are a breeze, $39.99; www.danescoinc.com

EDTIOR’S PI Ck Lampe Berger Purify and perfume your home with this Royalty (Joyaux de la Couronne in French) lamp, created by Florence Livet. It reminds us of antique perfume bottles, $88; www.lampeberger.ca

Lodge One pot wonders will easily simmer away for hours and stews will comfort you all winter long in the cast iron Lodge Color Enamel Dutch Oven (7.5 qt., 12 " dia., 4-3/4" Depth), $134.95 (US), available in several colours and sizes; www.lodgemfg.com Trudeau Cheers for New Year’s with these Resistech Bx/4 Wine glasses, $24.99 to $ 29.99; And when those glasses are emptied and washed the Glass drying mat is just the thing, $9.99; www.trudeaucorp.com 14 | WINTER 2012/2013 | citystyleandliving.com

GET CLEANING ! “Dyson engineers used Archimedes’ simple, but brilliant lever principle to configure the machine,” says founder James Dyson. The lightweight (5 lbs.) cleaner uses the Dyson digital motor, with a 22.2V nickel manganese cobalt battery pack, Dyson’s patented Root Cyclone™ technology and a 30W motorized head to lift dirt particles from tough surfaces. Phew!

Dyson Vacuuming the house never was easier, quicker or cooler than with Dyson’s digital Slim DC45 Animal (no cord required it runs on a super charged battery), great for small spaces, $499.99; dysoncanada.ca

COURTESY: LAMPE BERGER; INDIGO, DANESCO (2); LODGE; DYSON; TRUDEAU; UNCOMMON GOODS;

MÜ This is the ultimate in clean dishes! The two sided sponge has a durable woven fiber for scrubbing, while the other side has an ultra soft, absorbent microfiber. Safe for non stick surfaces. MÜscrub sponge, $10.99; www.danescoinc.com


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GIFT GUIDE 2012

for the

FRAGRANCE LOVER Did you know? Kristen Stewart is the face of the fragrance?

Guerlain La Petite Robe Noire A true ‘French’ fragrance. Fresh, cheeky and bewitching it is a unique combination of cherry, black rose, almond and smoked tea. Eau de Parfum, 100ml, $122; www.guerlain.com

COURTESY: KITCHEN AID, SOFIA FENTON, OXO; GOOD EARTH, ARCHITEC; INDIGO; VINO AIR; TRUDEAU; MOLECULAR;

Guess Seductive Homme An irresistible combination of spice, with cashmere wood and geranium to balance. Like a perfect pair of jeans Eau de Toilette, 100ml, $75; www.guess.ca

Balenciaga Florabotanica A little bit romantic, a little bit dangerous with a combination of vetiver, rose and amber. The bottle doubles as a couture object. Eau de Parfum Spray 100ml, $115; www.balenciaga.com

Encounter Calvin Klein Sleek, rich heavy weighted glass holds a scent of mandarin, rum, patchouli and musk, Eau de Toilette, 100ml, $87; www.calvinkleinfragrances.com

WORLD TRAVELLER Hadaki Coated travel wallet (in Arabesque Stripes) A magnetic flap, and tons of organizing space make this a great all in one travel accessory, $60; www.hadakishop.com

Jo Malone Travel Candle Collection Relax and immerse your senses in the hypnotic scents of English Pear & Freesia, Roasted Chestnut, and Pomegranate Noir, 60g x 3 , $110; www.jomalone.com

A PERFECT SET

Aveda De- Stress Holiday Gift Set This limited-edition gift set comes covered in handcrafted lokta bark paper from Nepal and includes: stress-fix body lotion (200 ml), travel size stress-fix soaking salts (6 oz), and stress-fix concentrate (7 ml), $66; www.aveda.com

CND Scentsations Holiday Trio Celebrate, enchant and delight aren’t just holiday wishes they are also the fragrances of this set (2fl. oz each), $15; www.cnd.com

Fresh Sake and Seaberry Spa Retreat Indulge in a Japanese geisha secret - sake to exfoliate and detoxify, and enjoy the healing seaberry on your skin, $75 (includes: Sake bath, 200ml; Sake Petite candle, 56g; Seaberry Restorative body cream, 200ml; and Seaberry exfoliating soap, 200g); www.fresh.com

EDTIOR’S PICk

Shielded SPIbelt™ Travelling? Prevent identity theft and protect yourself from electromagnetic rays with this carry all. Designed with a built-in Anti-EMF/RFID liner, $29.95; www.spibelt.com

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One of a Kind

for the

BOOK WORM

SWEET TOO TH Author Elizabeth LaBau collected candy as a child. Today she continues to evolve her passion for candy making. A food writer, based in Los Angeles, she applies her years of experience as a professional pastry chef to home cooks wanting to bring the old fashion world of candy into their own kitchens.

GIVE BACK!

Breakfast Clubs of Canada Help feed kids and fund school breakfast programs in your area by purchasing these yummy cookies. All profits from the campaign stay in the province where sold. www.breakfastclubscanada.org 16 | WINTER 2012/2013 | citystyleandliving.com

The Sweet Book of Candy Making by Elizabeth LaBau Filled with more than 50 recipes for everything from fudge, and truffles to English toffee and marshmallow, this book is great for the kid in all of us. Plus, step-by-step photography is helpful for beginners. We love the decoration and presentation section, detailing different ways to perfect your candy making skills, $27.99; www.quarrybooks.com

Save the Manatee Club Help adopt a manatee this holiday season. The $25 donation includes an adoption certificate and biography, plus a photo of your little guy or gal. www.savethemanatee.org

Netflix Subscription Give the gift of video, tv shows and more. From $7.99 a month; signup.netflix.com

Georgia Nicols 2013 Annual Astrological Forecast Ninety percent (90%) of all of the proceeds go to a Tibetan Refugee School in Nepal. Ten percent (10%) pays someone to help get these Forecasts out. $11.95 (per sign) or $29.95 (for 12 signs), www.georgianicols.com/forecast/2013

Unique Lives Series A popular women’s lecture series is coming to Calgary at The Jack Singer Concert Hall in Calgary. Dynamic and influential speakers including: Maya Angelou, Dr. Jane Goodall, Amanda Lindhout and Sigourney Weaver. www.uniquelives.com

CanadaHelps The CanadaHelps Charity Gift Card lets the recipient donate the value of the card through CanadaHelps.org to any registered charity in Canada. www.canadahelps.org/GiftCards/CharityGiftCard.aspx

COURTESY: CANADA HELPS; SAVE THE MANATEE; BREAKFAST CLUBS OF CANADA; NETFLIX; UNIQUE LIVES; QUARRY BOOKS; RUNNING PRESS;

Come In, We’re Closed An Invitation to Staf f Meals at the World’s Best Restaurants by Christine Carroll & Jody Eddy Chefs spend hours in the kitchen, daily. Ever wonder what they eat when the doors are closed? Following the staff meals at some of the most well-known global restaurants (The Fat Duck, WD 50 and Ad Hoc), this book is filled with recipes and anecdotes from the world’s greatest chefs, $38; www.runningpresscooks.com

EDTIOR’S PICk


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GIFT GUIDE 2012

for the

TECHIE

SHOE LOVER

Sorel These super comfortable, soft moccasin- style Joplin Boots will make you feel like trekking through the woods. From $100; www.sorel.com

NAOT These cool slouchy mid-calf Modesto boots in ‘shitake’ look stylish with any wooly winter dress or leggings. CSL tried this pair and they provide amazing food support. $240; www.naot.ca

Sonos Holiday house party? This SUB Wireless HiFi System (no wires to trip on) pumps up the volume so much you can feel it, quite literally with the touch of one button, $749; www.sonos.com/SUB

EDTIOR’S PICk RING The smart accessories (Smart Tags, $24.99; Smart watch, $149.99) make day-today interactions with your phone easy as 1-23.

Flurries These "Coco" Slippers (available in Chocolate Brown and Chestnut) are soft, warm and comfortable enough to wear around the house. $87; www.flurriessheepskin.com COURTESY: JESSICA SIMPSON COLLECTION; FLURRIES; SOREL; CITY SLIPS; GARMIN; SONY; SONOS

Jessica Simpson Dress these Audriana booties up for nighttime, or wear during the day, sloughing through the snow, $129; www.jessicasimpson.com

CitySlips Walking around all day (or night) in high heels can be painful. Enter these flats which go from being folded into a lookalike clutch to a tote (great for packing the high heels), from $29.95; www.cityslips.com

Sorel Easy to lace up and ultra light, these Conquest Carly boots are great for large dumps of snow (welcome to winter in Canada), $280; www.sorel.com

Sony The Xperia Ion LTE Android smartphone enables users to enjoy HD and easily connects to a TV to share content on the big screen! Easily access Sony Entertainment and share content with friends, see stores for pricing; sonymobile.com

Garmin A leader in the GPS market, the 4.3 inch Nüvi 2455 GPS touch screen is large and easy to see. Best of all is Garmin Guidance 2.0’s intuitive interface which greets you with 2 simple choices: “Where To?” and “View Map,” and includes voice guided directions, garmin.com citystyleandliving.com | WINTER 2012/2013 | 17


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WINTER 2012/2013

FOOD

CITY STYLE AND LIVING

I’M GAME Crisp pheasant sits on a cherry gastrique and pureed parsnip at Newport Grill, P. 31

A RESTAURANT WITH A VIEW 20-21

Six great new products on the market for the Holiday season

beer for any taste, what to have with this year’s turkey, plus great new red wines and sparkling wines for celebration

22-30

Need It Want It::

Imbibe::

18 | WINTER 2012/2013 | citystyleandliving.com

31

The New (20)12 Days of Restaurant Inspiration:: Newport Grill takes centrestage Christmas Desserts:: Six of Calgary’s finest pastry Chefs delight with modern desserts inspired by the traditional poem

K&S MEDIA

19

NEWPORT GRILL SITS ON LAkE bONNAVISTA IN SOuTH CALGARy P. 31


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Sensational Six: For the Kitchen GREAT NEW PRODUCTS (AND SOME OLDIES BUT GOODIES)

COURTESY GREEN AND BLACKS; NATURES PATH; EPICUREAL (2); ROBIN HOOD; CASCAL

What you should buy now.

1. GREEN & BLACK’S ORGANIC MILK CHOCOLATE WITH WHOLE ROASTED ALMONDS Chocolate and nuts are a wonderful combination. but milk chocolate with whole roasted organic Sicilian almonds (with skins on to enhance their nuttiness) is even better. Plus the chocolates are organic, and Fair Trade Certified. Try multiple bars wrapped with raffia or ribbon as a hostess gift. ($3.89, 100g, www.greenandblacks.com/ca) 2. BARNIER RED POPPY FLAVOURED CANDY GIFT BAG Pleasantly mild, with a raspberry and tonka bean flavouring, each octagonal shaped candy is embossed with a poppy. The hard candies come in an optimistic red hue from famed confectionary producer barnier based in Rouen, France. ($7.60, 150g, www.qualifirst.com) 3. NATURE’S PATH ANCIENT GRAINS WAFFLES

NEED IT WANT IT

by MARC DuNCAN

With nine ancient grains including kamut, spelt, barley and quinoa in the batter there is a textural quality to these egg and dairy free whole wheat waffles. The honey sweetened waffles are easy to pop into the toaster for a snack, breakfast or as an accompaniment to savoury dishes (chicken and waffles, anyone?). ($3.97 $4.99, 210g, www.naturespath.com). 4. ROBIN HOOD ALL PURPOSE FLOUR Have a list of holiday baking left to do? Why not take your holiday baking to new heights with this pre-sifted flour that makes cakes rise with ease and cookies come out perfect every time. Don’t have a sweet tooth? The light flour makes roux to thicken sauces, stews and gumbos. The Robin Hood baking booklet (available online) makes Holiday baking a cinch with dozens of popular recipes and great tips. Our fave? The filled baked doughnuts warm directly from the

oven. (www.robinhood.ca) 5. MICHEL CLUIZEL MILK CHOCOLATE TIN SARDINES Trompe l’oeil is a particularly delightful chocolate. Wrapped in foil to resemble fish, this real tin of sardines is filled with five chocolate fish. Fun, delightful and a hit with kids especially, this is just the sort of charming gift perfect for a stocking stuffer. ($17.95, 75g, www.qualifirst.com) 6. CASCAL FERMENTED NATURAL SODA Made with no additional sugar, and only sixty to eighty calories per can, the fizzy drinks are made with natural juices and perfect to add into cocktails or paired with food. Cascal comes in five unique flavours. Try the ‘fresh tropical’ with Szechuan take-out to ease the fiery burn. (www.cheerscascal.com) citystyleandliving.com | WINTER 2012/2013 | 19


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Imbibe: Global Spirits News WHAT’S NEW AND GREAT IN THE WORLD OF WINE AND SPIRITS

BEER FOR THE HOLIDAYS 101 TRY

If you like

INNIS & GUNN

Winter Treacle Porter Spicy, dark and rich, this porter has the weight of a stout and makes an excellent pairing with holiday baking, especially gingerbread. www.innisandgunn.com

This Year with Your Special Meal:

STEAM WHISTLE Pilsner

So you’ve heard of Riesling and turkey, but why not try something a little more daring this Holiday? Made in the Valpolicella region in northern Italy, Amarone uses a blend of partially dried Corvina, Molinara and Rondinella grapes in a method known as appassimento to produce this signature style of wine.

CONO SUR

Founded in 1993, representing wines made in ‘South America’s Southern Cone’, Cono Sur Vineyard and WinThe bicycle or bicicleta has beery is a fantastic expression of new come a symbol of Cono Sur emworld wine. The company harvests ployees and represents the commitment to developing a 1,800 hectares of vineyards from both in excellence and more than 100 different states in Chile. The viticulture with respect for the environment. bicicleta wines are fruity, fresh and lively. The Viognier (great with Chinese food), with a peachy citrus aroma, soft oak and well balanced structure make it ideal for spicy food as well as to pair with this year’s turkey — G.M.; www.conosur.com

THE CSL GREEN TICkER

/

The result? High alcohol, rich, intensely flavoured almost sweet wine that pairs wonderfully with hearty Winter dishes of braised or slow cooked wild game, braised ox, veal cheek, pigeon and venison. Amarone would also be ideal with your cheese course.

Tenuta Sant'Antonio Amarone Della Valpolicella (Corvina 70% - Rondinella

20% - Croatina 5% - Oseleta 5%). Ruby red with aromas of dark berries, spices (liquorice, pepper, coriander ) and hints of wood. This is a full bodied red wine with a well balanced character and a delicate flowery finish —G.M.

tenutasantantonio.it

Opt for an advanced combustion wood stove. Eat foods that are in season in your area they have travelled less and are fresher.

20 | WINTER 2012/2013 | citystyleandliving.com

COURTESY INNIS AND GUNN; STEAM WHISTLE, TELEFLORA, PILSBURY; TENUTA SANT’ANTONIO; CONO SUR

The Canadian made, GMO free beer is golden with a good floral aroma and crisp finish. Best of all, the “green” extends to the eco initiatives carried out by the brand. www.steamwhistle.ca


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IMBIBE

Ice Wine Cometh

The vines at the winery in France.

CHÂTEAU THE FRONT DOOR!

Silky, rich and luxurious, sip a bottle or two of this elegant ice wine for dessert!

Avignon, in the Southern Rhone Valley, was briefly the residence of the papacy which moved from Rome. Great wine aficionados, the papal history still lingers in Châteauneuf du Pape, a blend of thirteen red grapes including: Cinsault, Counoise, Mourvèdre, Muscardin, Syrah, Terret Noir, and Vaccarèse. The wines of this region are rich with dark fruit resulting in a garnet colour (much like the rings the papacy must have worn). The Louis bernard (2010) is a structured full bodied wine, with notes of pepper and leather balancing out the fruit, consisting of fig, plum and even licorice notes. Why not do as the popes did and gravitate to something new — try this with Greek Moussaka or something as simple as a roast beef sandwich. — S.M. www.boissetfamilyestates.com

G. MARquIS SILVER LINE VIDAL ICEWINE 2009 VqA NIAGARA PENINSuLA Made by the award winning Magnotta winery corporation, G Marquis is aged for 6 to 8 months in stainless steel prior to bottling from grapes sourced from the Niagara-on-the-Lake region. On the palate, this wine is rich with stone fruit, citrus and even tropical fruit, and although the sugar level is high, it is balanced by a refreshing acidity. This lends a golden sultana raisin colour, with aromas of pineapple, and apricot. The stunningly beautiful and elegant

Frozen grapes in Niagra.

bottle makes this ice wine a standout as a house warming present for the holiday season.— S.b. gmarquis.com

COURTESY DOMAINE STE MICHELLE; PIERA MARTELLOZZO; RIEDEL;LOUIS BERNARD; G MARQUIS

BUBBLE BUBBLE Q&A Q: Can you recommend a new world sparkling instead of Champagne for New Year’s? A: Domaine Ste Michelle brut

Winemaker Rick Casquiero creates a nicely balanced sparkling made in the traditional méthode champenoise meaning you’ll still get the rich complex taste and small bubbles of champagne but from Washington’s Columbia valley. Pinot noir and chardonnay and grown in a climate similar to Champagne resulting in a fresh, lively and light sparkling with notable crisp apple notes yet with enough acidity to pair with luscious buttery appetizers. Foie gras and spiced apple chutney would pair well. domaine-ste-michelle.com

THE CSL GREEN TICkER

Q: Any suggestions for a bubbly that’s unique and will serve 2 people for the holidays?

A: Piera Martellozzo Perle di Piera

With these half bottles (375 ml) made in Friuli in Northern Italy you don’t have to commit to a pricey bottle of Champagne. Instead choose from prosecco (great as an aperitif), rosé (for a romantic evening for two), ribolla gialla (fireside sipping) and pinot (paired with a meal) or get them all and decide which one is your favourite. best of all they come in a variety of coloured bottles perfect for themed dinner parties. www.pieramartellozzo.it/en/vini/perledipi era

yOu CAN kEEP yOuR TIE ON Riedel Sommeliers black Tie Champagne Flute If you simply can’t resist the allure of champagne (and, really, who can?), these mouth-blown, crystal flutes dressed up with a black base are de rigueur. They also make a wonderful hostess gift, $99; www.riedelcanada.ca

To save energy, keep your freezer and fridge well stocked with food, as the food will help retain the cooler temperature!

››

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(

)

THE MODERN (20) 12 DAYS OF CHRISTMAS DESSERTS

PHOTOGRAPHy by k&S MEDIA RECIPES COuRTESy CHEFS

(Top row, from left) KATELIN BLAND e Ranchmen’s Club; KARINE MOULIN Hotel Arts; KATSUYUKI SEKIHATA Bears Den; (Bottom row, from left)TTRACIE ZAHAVICH Silver Springs Golf & Country Club; FREDERIC HOFFMANN e Westin Calgary; OTTO DE NOOIJ AND PAMELA HAGEL 22 | WINTER 2012/2013 | citystyleandliving.com

Calgary Petroleum Club.


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A PARTRIDGE IN A PEAR TREE

TWO TURTLE DOVES

Katelin Bland ( THE RANCHMEN’S CLUB )

Tracie Zahavich ( SILVER SPRINGS GOLF & COUNTRY CLUB )

THREE FRENCH HENS

FOUR COLLY BIRDS

Otto De Nooij & Pamela Hagel ( CALGARY PETROLEUM CLUB )

Katsuyuki Sekihata ( BEARS DEN )


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FIVEGOLDENRINGS

Frederic Hoffmann ( THE WESTIN CALGARY )

NINE LADIES DANCING

Katsuyuki Sekihata ( BEARS DEN )

SIX GEESE A-LAYING

Karine Moulin ( HOTEL ARTS )

TEN LORDS A-LEAPING

Otto De Nooij & Pamela Hagel ( CALGARY PETROLEUM CLUB )


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SEVEN SWANS A-SWIMMING

Frederic Hoffmann ( THE WESTIN CALGARY )

ELEVEN PIPERS PIPING

Tracie Zahavich ( SILVER SPRINGS GOLF & COUNTRY CLUB )

EIGHT MAIDS A-MILKING

Karine Moulin ( HOTEL ARTS )

TWELVE DRUMMERS DRUMMING

Katelin Bland ( THE RANCHMEN’S CLUB )


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PARTRIDGE IN A PEAR TREE

KATELIN BLAND – THE RANCHMEN’S CLUB 25 SERVINGS

Birdseed Nouga tine 80 g sunflower seed 30 g hemp seed 50 g sesame seed 25 g unsweetened coconut 375 g sugar 150 g glucose 100 g water Black Pepper Roasted Pea rs 4 pears, peeled and finely diced 50 g sugar 1.25 g ground black pepper 5 ml lemon juice Poire Willi am Bavarian Mousse 170 g sugar, divided 128 g egg yolks 20 g powdered gelatin 475 ml milk, divided 475 ml heavy cream 454 g pear puree 220 g pear nectar 60 ml Poire Williams liqueur 85 g pasteurized egg whites Spiced Rum Gelee 10 g powdered agar 255 g sugar 205 g cold water 220 g glucose 205 g spiced rum Cr anberry Coulis 200 g frozen cranberries 0.5 g finely grated orange zest 100 g freshly squeezed orange juice 20 g cornstarch 50 g Grand Marnier For the Birdseed Nougatine • Lightly toast seeds and keep warm. • Combine sugar, glucose and water in a stainless steel pot. Cook until water evaporates and the sugar begins to caramelize. Cook until golden amber in color. • Mix with the warm seeds and pour onto a silicone mat. • Roll out until very thin. Cut with cutter of de sired shape while still warm. If the nougatine cools and hardens too much, place it back in the oven until soft again. For the Black Pepper Roasted Pears • Toss all ingredients together. Spread out on a baking sheet and roast at 400F (200C) until sugar is caramelized and the pears are translucent in color. For the Poir e William Bavarian Mousse • In a bowl, whisk together 113g of the sugar and egg yolks. • Soften the gelatin in 133g of the milk. • Whip the cream to soft peaks and reserve • Bring the remaining milk to a boil. Temper the yolks with some of the hot milk and add this mixture to the milk. Cook as an anglaise until thickened. Pour the hot anglaise over the bloomed gelatin to melt. Stir the anglaise over ice until cool but not set. • Add the pear puree, nectar and liqueur • In a mixer with the whisk attachment, whip the whites and remaining 57g sugar to soft peaks and fold into the anglaise. Fold in the whipped cream. • Fill desired mold halfway full. Add a small scoop of the roasted pears. Fill the remainder of the mold with Bavarian mousse and level. Freeze until set. Unmold. For the Spiced Rum Gelée • In a small saucepan, whisk together the powdered agar and the sugar. Slowly add the water and whisk to combine. Add the glucose. • Cook over medium heat until the mixture 26 | WINTER 2012/2013 | citystyleandliving.com

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reaches 106C. This should take approximately 8 minutes of gentle boiling. Remove from heat and let cool to 90C. • Add the spiced rum and whisk to combine. • Pour into greased ⅛ insert and let sit at room temperature until set, at least an hour. • Once set, cut gelée into small cubes. Set aside. For the Cranberry Coulis • In a saucepan, combine the cranberries, orange zest and orange juice and bring to a boil over high heat. Reduce the heat and simmer for 5-7 minutes until some of the cranberries have burst. • Mix the cornstarch with a small amount of water and add to the sauce. Bring to a boil and let boil for 1 minute, until thickened. Remove from heat and strain through a fine mesh sieve. Stir in the Grand Marnier and set aside to cool. Assembly • Place a Poire William Bavarian Mousse onto a Birdseed Nougatine round in the centre of the plate. Pipe a small rosette of whipped cream on top of the mousse and garnish with a chocolate decoration. • Artistically drizzle Cranberry Coulis around the mousse, keeping the design fairly tight. • Randomly place Spiced Rum Gelée around the mousse. • Cover the mousse cake with the blown sugar pear, being very careful as the sugar is extremely fragile. • Place the ‘bottom’ of the chocolate box around the sugar pear and prop the lid against the side

2 TURTLE DOVES

TRACIE ZAHAVICH - SILVER SPRINGS GOLF & COUNTRY CLUB

“For two turtle doves I instantly thought of the confectionary turtles so I chose to do a reversed turtle deconstructed.” SERVES 4

Pecan Mallow 1½ cups (375 ml) water 4 cups (1000 ml) sugar 2 tablespoon (30 ml) corn syrup 3 tablespoon (45 ml)+ 1 teaspoon (5 ml) gelatin or 4 packets 2 large egg whites ¼ teaspoon (1 ml) pecan flavour

• Whisk yolks and sugar. • Temper yolk mixture. • Pour back into sauce pan and stir over low heat until mixture just begins to thicken. Angalise should just barely coat back of spatula. • Pour into container cover directly on anglaise to prevent skin from forming and allow cooling. • To make a foam use an immersion blender on high speed. It will create a layer of bubbles. Assembly • Place pecan mallow on plate and add Carmelia Crunch on plate and top with Dove chocolate anglaise foam.

3 FRENCH HENS

PAMELA HAGEL & OTTO DE NOOIJ - THE CALGARY PETROLEUM CLUB SERVES 6

Macarons  125 25 100 100

cup (125 g) ground almonds g white sugar g icing sugar g white sugar g egg white

Hazel nut buttercream g unsalted butter 100 100 g icing sugar 75 g Nutella Almond sponge cak e for the Christmas l og g, unsalted butter 100 50 g shortening 150 g almond paste 7 eggs separated 150 g sugar 75 g all purpose flour 75 g cornstarch Vanilla bean anglaise 1 cup (250 ml) milk 2 egg yolks 50 g sugar 1 vanilla bean

For the macarons • Grind almonds and sugar until fine in a food processor. • Add icing sugar and sift this and set aside. Dove chocolate anglaise foam • Whip the egg whites with the sugar for about 1 dove chocolate bar (40g silky smooth 10 minutes until stiff. milk chocolate bar) • Mix these two together until it the mix drops of 1 cup (250 ml) milk a spoon. 1 cup (250 ml) cream • Pipe this on a silicon sheet (or silicon paper) into 6 egg yolks the desired shape. ½ cup (125 ml) sugar • Let dry for one hour. 1 vanilla bean • Heat the oven until 350F (180C) and bake the macaron until golden brown. This will take about Ca rmelia Crunch 9 minutes. 2.5 oz (115 g) Valrhona Carmelia Chocolate • Yields about 40 macarons. Note you will need 2 3 cups (675 ml) pailleté feuilletine to make a "hen". • Let cool. For the pecan mallow For the hazelnut buttercream • Grease and line an 8x8 inch (20x20 cm) pan • Cream the soft butter and the icing sugar for 5 with parchment paper. minutes at medium speed. • Bring water, sugar and corn syrup to a boil and • Add the Nutella and mix until incorporated. cook till 250F (130C). • Use this to sandwich the macarons • Bloom and melt gelatin. For t he Almond sponge cake for the Christ mas log • In a mixer with a whisk attachment whip egg • Take your mixer with a paddle attachment, and whites till stiff peaks. soften up the almond paste. • Whisk melted gelatin into sugar. Add sugar • Slowly add the butter and the shortening. Adding gradually into whites. Add pecan flavour. too quickly will create lumps. • Whisk on high for 15 min until thick. • Separate the eggs, making sure that there is no • Pour into greased and lined pan. Let sit at room egg yolk in the egg white. If you have egg whites temperature uncovered for minimum 3 hours with a small amount of yolk inside, you will be before cutting. unable whip it. For the Carmelia Cru nch • Add the egg yolks one at a time and mix until • Melt Carmelia chocolate in a double boiler. creamy. • Add pailleté feuilletine to melted carmelia mix. • In a separate bowl whip the egg whites until stiff, • Spread mixture thinly with an offset spatula onto adding the sugar slowly a parchment lined cookie sheet place in refrig• Fold the egg whites into the almond paste mix erator to cool. and mix gently. For the Dove chocolate angl aise foam • Have a cookie sheet ready, lined with silicon pa• Bring milk and cream to a boil with vanilla bean per. add chocolate and stir till melted. • Pour batter into cookie sheet and spread out


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evenly • Bake at 350F (175 C) for about 10 minutes until golden brown. • Let cool. When cool cut into strips 10 cm wide. • Spread some of the Nutella buttercream on the strip and roll up until diameter is about 2.5 cm. • Let cool in the fridge and decorate as a log using the buttercream. For the vanilla bean anglaise • Split the vanilla bean in half (lengthwise) and add to the milk. • Bring this to a boil. • Combine the egg yolks and the sugar, and slowly add the warm milk. • Put this back on the stove and slowly heat to 72C, constantly stirring. • Egg yolk will thicken the milk. Strain and let cool. • Wash the vanilla bean so it can be used again. Assembly • Place macarons on top of Christmas log. Serve with vanilla bean anglaise.

4 COLLY BIRDS

KATSUYUKI SEKIHATA - THE BEARS DEN SERVES 4

Buche de Noel 7 omega three egg yolks 85 g sugar 20 g Alberta honey 70 g all purpose flour 15 g unsalted butter 35 g milk 100 g 35% cream 10 g sugar 1 vanilla pod or essence 40 g pistachio cream Paris Brest 3 omega three whole eggs 50 g all purpose flour 40 g Canadian mineral water 35 g milk 5 g sugar 3 g salt 60 g unsalted butter 10 g cocoa powder Macaron 25 g sugar 175 g powder sugar 125 g almond powder, or slivered almonds finely ground 30 g raspberry puree 100 g hazlenut paste 100 g custard cream For the Buche de Noel • Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch (25x38 cm) jellyroll pan with parchment paper. • Sieve the flour. Add sugar, butter, eggs, and beat by hand (or in electric stand mixer) until pale. • Continue beating, scraping down the sides occasionally, until mixture is well-combined and will drop off a spoon when tapped. If stodgy, add a drop of milk. • Divide the mixture between the two tins and level off using flat spatula. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched and starts to come away from the edges of the tin. • Leave to cool, before removing from tins and placing on a cooling tray. • Meanwhile, place chilled cream in ice-cold bowl and beat until stiff. Add vanilla sugar or vanilla essence. Add pistachio paste to taste. • Spread the cream filling to within 1 inch (2.54 cm) of the edge. Roll the cake up with the filling inside. For the Paris Brest • Preheat oven to 400F (200 C) and place the rack in the center of the oven. • Sift the flour and salt twice on to a sheet of

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greaseproof (waxed) paper. • Put the water and butter in a saucepan and heat until the butter melts. Add all the flour and beat with a wooden spoon until the mixture leaves the sides of the pan clean. • Remove from the heat and gradually beat in egg, in small amounts, until the mixture is smooth and glossy but still holds its shape. Reserve the remaining egg for glazing. • Fill a piping bag fitted with a large plain tube (tip) with mixture. Pipe a 4 inch (10 cm) ring on a greased baking (cookie) sheet. Pipe a second ring inside the first one. Pipe a third ring over the space between the first two. • Brush with the remaining beaten egg and sprinkle with the flaked almonds. • Bake for 15 to 25 minutes or until risen, crisp and golden. Transfer to a wire rack to cool. • Place chilled cream in ice-cold bowl and beat until stiff. Add vanilla sugar or vanilla essence. • Split the pastry shell in half horizontally. Spoon (or pipe) the whipped cream into the hollow center of the shell. Place the top half of the pastry shell on the whipped cream. For the Macarons • Preheat oven to 300F (150 C). • Line baking sheet with parchment paper or silicone baking mat. • Using a whisk attachment whip the egg whites until foamy. Gradually add the granulated sugar. Increase the speed and continue whipping to stiff peaks. Combine the ground almonds, powdered sugar and raspberry puree and gradually fold in the almond mixture into the egg whites with a rubber spatula. • Attach a round piping tip 1/2 inch (1 cm) wide to a pastry bag and fill it with the macaron batter. Pipe the macarons to 1 1/2 inches in diameter and 2 inches apart. Leave them out for one to two hours to let their shells harden. • Meanwhile, to make hazelnut cream for macarons mix hazelnut paste with custard cream. • Bake the macaroons for 10 to 12 minutes. Let them cool completely before filling. Assembly • Slice Paris Brest on a bias and arrange on plate. • Place a macaron at the centre of the plate. • Slice Buche de Noel and place upright on plate. • Decorate with fruits.

5 GOLDEN RINGS

FREDERIC HOFFMANN - THE WESTIN CALGARY “I wanted to capture the warmth of the season.” SERVES 10

Pumpkin Brulée 8 L cream g pumpkin puree 500 500 ml milk 36 egg yolks 454 g sugar 15 g cinnamon 15 g ginger 15 g nutmeg 15 g allspice Mulled Wine Spiced Poach Plum 750 ml Red Wine 256 g sugar 3 whole cloves 1 cinnamon stick 1 fresh bay leaves 2.5 g nutmeg 1 whole vanilla pod, halved 1 star anise 1 Peel of Clementine 1.25 g lemon zest 5 Plums Ginger Almond Tuile 75 g white sugar 2 egg whites 2 tsp. diced, candied ginger 50 g sliced, blanched almonds

For the Pumpkin Brul ée • Heat cream, milk and spices to the boiling point. • Remove from heat and let vanilla bean steep for 5 minutes. • In a separate bowl, mix yolks with sugar. Temper with cream and mix. • Pour yolks into cream and strain through a fine strainer. • Pour this mixture into ramekins and bake in a water bath at 325 F for approximately 30-40 minutes. • Cool down. • Sprinkle with maple sugar and brulée with a blowtorch. For the Mul led Wi ne Spiced Poach Plum • Combine the all ingredients together and poach plum until soft. • Cool plums overnight and leave to marinate. • The next day cut in half and slices the plums and display on top of the pumpkin brulee For the Ginger Almond Tuile • Whisk the egg whites and sugar together until they start to froth. Add the mix of almond and ginger into the egg white. • With a tablespoon place mixture on the silicone paper and bake at 350F until golden. Assembly • Garnish crème brûlée with mulled wine spiced poach plum. Serve alongside ginger almond tuile.

6 GEESE A LAYING

KARINE MOULIN - HOTEL ARTS SERVES 4

Choux Pastry Geese 250 ml water g butter 125 150 g flour 4 eggs Cotton Candy Chant illy 250 ml heavy cream 2.5 g vanilla extract 15 g cotton candy For the Choux Pastry Geese • Heat the oven to 375°F/190ºC. • Melt the butter in the water and bring to a boil. • Remove from heat and immediately add the flour all at once and stir continuously with a wooden spoon until it forms a ball and pulls away from the sides of the pan. • Return pan to heat to dry out mixture. • Remove from heat and place the dough in a bowl or an electric stand mixer. Using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly. • Add the eggs gradually, in three additions, mixing the dough until it is incorporated each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated. For the fourth egg, add only enough to make dough that will fall, glossy and heavy, from the spoon and is not too runny. • Using a piping bag with a star tip, pipe 2″(5 cm) ovals on a non-stick baking sheet, leaving a 2-inches/5 cm between them so they have room to expand. Press the tops down with a fingertip. • On second sheet with a small round tip, pipe 4 geese neck shapes. Squeeze a little harder on piping bag at head end of neck to make head shape. • Put both pans in oven and bake for 5 minutes. • Remove only the necks from oven and reduce oven temperature to 325 F (160C) and continue to bake for 20 to 25 minutes, or until light, dry, golden brown and puffed up. • Remove from oven and insert with a paring knife to let steam out. Cool completely. For the Cotton Candy Chantilly • Put cream, vanilla, and cotton candy in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. • Cover and refrigerate until serving. citystyleandliving.com | WINTER 2012/2013 | 27


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Assembly cultures • Cut profiterole in half, lengthwise. Cut top piece in half lengthwise to make geese wings. Fill with Egg nog chantilly cream. Attach neck between wings. 4 yolks 64 g sugar 7 SWANS-A-SWIMMING 710 ml milk 2 whole cloves FREDERIC HOFFMANN - THE WESTIN CALGARY 1 Pinch of cinnamon “I was inspired by Tchaikovsky, the fluidity of the ballerinas tutu’s re5 g freshly grated nutmeg semble the whipped cream frosting.” 5 g vanilla extract SERVES 8 30 ml each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog) Chocolate Mousse Cake 4 egg whites (optional) 1 lbs. Dark chocolate coverture 3 espresso coffee For t he Vanilla Ice Cream 8 eggs • Combine the milk and the cream in a large heavy 4.5 oz. sugar bottomed saucepan and bring just to a boil. Split 9 oz. 35% cream the vanilla bean lengthwise with a sharp knife ½ tsp. vanilla extract and scrape out the seeds adding to milk and add bean pod to milk. Turn off the heat, then Sour Cherry Compote cover and let steep for 30 minutes. 1 lb. frozen sour cherries • Whisk together the sugar, brown sugar and egg 140 gr. white sugar yolks until well mixed, will be light a fluffy. 40 gr. Kirsch • Remove the cover from the saucepan and return 2 rosemary sprigs the milk mixture just to a boil. 6 juniper berries • Turn off the heat and slowly drizzle about 1/4 of Fresh Black Pepper(to taste) the milk mixture into the egg yolk mixture, 6 oz. cranberry juice whisking continuously. Adding the milk mixture 2 oz. Fruit Pectin in a very slow drizzle will temper the eggs, slowly bringing them to a warmer temperature Fresh Chantilly without cooking them. 35 % whipped Cream • Pour the egg and milk mixture back into the ½ cups Icing Sugar saucepan and heat the mixture over medium ½ Vanilla Beans heat, stirring continuously with a wooden spoon, be sure to scrape the bottom and corners of the For the Chocolat e Mousse Ca ke pan as your stir. Continue cooking until mixture • Melt chocolate with coffee in bain marie. thickens into a custard and coats the back of the Beat eggs, vanilla and sugar for 5 minutes until spoon from 2 to 10 minutes. ribbon stage. • When custard is ready, pour it through a sieve • Add melted chocolate mix to eggs. into a metal or glass bowl. Remove the pods • Whisk 35% cream into egg and chocolate mix from the strainer and set aside. Stir in vanilla exture. tract. • Pour liquid into 8, 4 0z ramekins and set in a • Once chilled, churn the chilled custard in your bain marie ice cream maker according to the manufac• Bake at 275F-300F for approximately 45 turer’s instructions. Remove ice cream to a covminutes to 1 hr. ered container and freeze until set. For the Sour Cherry Compote For t he Vanilla Panna Cotta • Macerate all ingredients including fruit pectin • Place the cream in a saucepan. Halve the vanilla overnight. bean lengthwise; scrape out the seeds with a • Strain mixture and remove rosemary sprigs and knife, then add the seeds and pod to the juniper berries. saucepan. Add the sugar and bring to a simmer • Thicken liquid with clear gel over low heat. over medium-low heat, stirring occasionally. Dis • Return cherries to liquid and cool over ice bath. card the vanilla pod. For the Fresh Chant illy • Sprinkle the gelatin over the milk in a bowl and • Place fresh whipped cream in a bowl with icing let stand until the gelatin softens, about 5 minsugar, vanilla together until soft peak. utes. Stir the gelatin mixture into the hot cream Assembly mixture until dissolved, then stir in the yogurt. • Place mousse cake on a plate. Divide among six to eight 4-ounce ramekins, • Spoon over Chantilly cream and cherry cover with plastic wrap and refrigerate until set, compote. at least 6 hours or overnight. For t he egg nog 8 MAIDS-A-MILKING • In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat KARINE MOULIN - HOTEL ARTS lighter in color. Slowly add the sugar, beating SERVES 4 after each addition, whisking until fluffy. • Combine the milk, cloves, and cinnamon in a Vanilla Ice Cream thick-bottomed saucepan. Slowly heat on 1 cup (250ml) whole milk medium heat until the milk mixture is steamy cups (500ml) heavy cream 2 hot, but not boiling. 6 egg yolks • Temper the eggs by slowly adding half of the hot 32 g sugar milk mixture into the eggs, whisking constantly 64 g brown sugar while you add the hot mixture. Pour the mixture 1 vanilla bean back into the saucepan. 5 ml vanilla extract • Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to Vanilla Pa nna Cotta thicken slightly, and coats the back of the spoon. 590 ml homogenized milk It helps to have a candy thermometer, but not 1 vanilla bean necessary; if you have one, cook until the mix64 g sugar ture reaches 160°F. Do not allow the mixture 7.5 g unflavored gelatin (about ½ packet) to boil, or it will curdle. (If the mixture does cur118 ml whole-milk Greek yogurt dle you may be able to save it by running it through a blender.) Remove from heat and stir in Greek Yogurt the cream. Strain the mixture through a mesh 946 ml of full fat milk (pasteurized), plus strainer to remove the cloves. Let cool for one 30ml hour. ml of previously homemade yogurt or 30 • Mix in vanilla extract, nutmeg, and bourbon/rum plain unflavored yogurt with active live 28 | WINTER 2012/2013 | citystyleandliving.com

and brandy (feel free to omit for kid-friendly eggnog). Chill. For the Greek Yogurt • Heat the milk just to the boiling point and pour into a non-metal container. • Let cool to lukewarm (100-105F). A skin will form on top. • Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk. • Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed. • Cover with a clean dishtowel and place on an other towel in a warm, dry place for at least 8 hours (or overnight) until it thickens. • Carefully drain any excess liquid. • Refrigerate for 4 hours before using. • Store in the refrigerator and use within 4-5 days. Assembly • Arrange the yogurt, ice cream, egg nog, and panna cotta in a line on a long white plate.

9 LADIES DANCING

KATSUYUKI SEKIHATA - THE BEARS DEN

SERVES 4

Croquignoles 30 g unsalted butter g powder sugar 100 100 g all purpose flour 180 g egg white Touch of 35% Fresh Cream 5 g lemon zest Pinch of Sea Salt Mascarpone Cr ea m mousse 100 g mascarpone cheese 100 g condensed milk 50 g 35% whipping cream White Chocolate Mou sse 200 g white chocolate 100 g 35% whipping cream For the Croqui gnoles • In a large bowl, cream together butter, powdered sugar and lemon zest. • Beat in the eggs, one at a time. • Mix together flour, baking powder and salt. • Stir dry ingredients into the batter into the creamed mixture. (the dough will be quite soft, but this results in more tender doughnuts) • Cover and refrigerate for 2 to 3 hours or until firm. • Work with small bits of dough at a time, refrig erating the remaining portions to keep firm. • On a well floured surface, roll out one portion of dough flat into 4 inch strips and place onto a baking sheet. • Heat oven to 380 F and bake the croquignoles until golden. • Remove croquignoles from baking sheet with a spatula and cool. For the Mascarpone Cream mousse • In a food processor, combine mascarpone cream cheese and condensed milk until well combined. • Add whipped cream slowly to combine. For the White Chocolate Mousse • Place a bowl over boiling water to melt white chocolate. • Add whipped cream into melted white chocolate. Assembly : • Take one croquignoles, and top with white chocolate mousse. Place another crogquignole, and top with mascarpone mousse. Repeat 3 times.

10 LORDS-A-LEAPING

PAMELA HAGEL & OTTO DE NOOIJ - THE CALGARY PETROLEUM CLUB

“I know it sounds a bit complicated but with a little "love" it can be done.”- Chef Otto De Nooij SERVES 4


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100 g of dried figs Almond sponge cak e 100 g butter 50 g shortening 150 g almond paste 7 eggs separated 150 g sugar 75 g all purpose flour 75 g cornstarch Ora nge caramel sauce 100 g sugar 50 ml hot water 50 ml concentrated orange juice Chocolate ganache 250 ml whip cream 250 ml dark chocolate, chopped Vanilla Bean Bavarois 150 ml milk, 2% 1 vanilla bean 50 g sugar 2 egg yolks 3 leaves of gelatine 150 ml whip cream For the ganache: • Heat whip cream and pour over dark chocolate, stir till smooth. Can be made in advance, just warm up in the microwave. For the figs: • Cut the figs into small cubes, making sure to remove the stem. • Poach the figs in 100 mL of port for about 10 minutes. Make sure that the figs stay in small cubes. • Let cool. For the vanilla bean bavarois: • Boil the milk and the vanilla bean. Soak the gelatine leaves in ample cold water. • Combine the sugar and the egg yolks and add the hot milk. • Heat until 72C while constantly stirring, egg yolk will thicken the milk. • Add the soaked gelatine, wait until it melts in the hot liquid and strain. • Let miture cool till about 30C. • In the meantime whip the cream till soft peaks and fold the cream into the milk mixture. • Pour into desired glass or dish. See assembly. For the almond sponge cake: • In a mixer with a paddle attachment soften the almond paste. • Slowly add the soft butter and the shortening. If added all at once it will create lumps, which are hard to get rid of. • Add the egg yolks one at a time and mix until creamy. • In a seperate bowl whip the egg whites until stiff adding the sugar slowly. • Sift the flour and the cornstarch. • Add the whites to the almond paste mix and mix gently, add the flour mix and mix until every thing is smooth. • Pour in prepared cookie sheet lined with siliconpaper and spread out evenly. • Bake for 10 minutes at 375F. or till golden brown. • Let cool. For the orange caramel sauce: • Caramelize 100 g sugar till light brown, add 50 ml of hot water, a little at a time. Be careful as this is extremely hot and can burn you easily. • Add 50 ml of concentrated orange juice. Let cool. Assembly: • Take a cylinder shaped plastic tube ( 4 cm in diameter). • Line the inside of the tube with a strip of almond sponge cake. • Pour a little of the bavarois in each tube.Then put 4 cubes of poached fig in each tube. Alternate until tube is full. Yield 6 tubes. • Let set in the fridge for about 8 hours. Take the

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cake out of the tube laddle chocolate ganache on top and the sides. Let this set until ganache is firm. • You can take the "tubes" of cake and filling and freeze.

11 PIPERS PIPING

TRACIE ZAHAVICH - SILVER SPRINGS GOLF & COUNTRY CLUB

“If you do not have an ice cream maker just freeze the mixture, scrape it like a granita a couple of times and blend. An alternative to the foam is just shaking up some chocolate milk - it will froth up nicely.” SERVES 4

Tuil e Pipes 8 large egg whites cups sugar 2 2 cups all purpose flour ½ cup Melted Butter ¼ cup Heavy Cream White chocolate Mousse ¼ cup gelatin, bloomed and melted 6½ cups whipping cream ½ cup + 1 tablespoon icing sugar 4 large egg yolks 14 oz white chocolate ½ cup whipping cream Mocha Glaze 2 tablespoons icing sugar 2 tablespoons cocoa 1.5 oz Espresso Flavoured Vodka 2 tablespoons water Chocolate Peppermint Sorbet ½ cup sugar ¼ cup honey 2 bunches of fresh mint ¼ cup chopped up candy canes ½ cup cocoa powder 3 cups water 4 oz semisweet or bittersweet chocolate For the Tuile Pipes • Preheat oven to 400F. • Place egg whites and sugar in a mixing bowl fitted with whisk attachment. Whisk whites and sugar until foamy. • Reduce mixer to low add flour just until combined. Add melted butter and cream beat until a smooth uniform mixture. • Place a 1 ½ inch by 3 inch rectangular stencil on a SilPat mat. Spoon tuile batter within the rectangle and spread an even layer with an offset spatula. Repeat 5 times. Bake till edges appear golden (5-8min). • Remove from oven and immediately loosen edges of tuile with spatula flip over and wrap around the handle of a wooden spoon or a ¼ inch round object. • Repeat steps 4 and 5 until you have 11 pipes For the White chocolate Mousse • Heat second amount of whipping cream in a sauce pan pour over white chocolate and let sit 2 minutes with all chocolate fully covered with cream. Stir until cream and chocolate come together to create a uniform mixture (ganache). • Whip first amount of whipping cream to soft peaks. • Whisk egg yolks and icing sugar in a double boiler. Whisk until mixture is warmed move to mixer with whisk attachment whip until thick and pale yellow. • With a spatula fold whip cream into ganache gradually do not over mix. • Temper the melted gelatin with whip cream and ganache. Whisk Tempered mixture into remain ing Ganache and whip cream. Mix just until uniform. If over mixed mousse will split. • Place in fridge until set. For the Mocha Glaze • Combine all ingredients in a sauce pan • Boil for 5 min until glaze has reduced. • Remove from heat and allow to cool.

For the Chocolat e Disks • Melt 1lb of dark couveture and temper. • Pour chocolate onto a silpat that is placed on a flat surface spread with an offset spatula to a thin sheet. • Once chocolate is semi cooled cut into 2 inch x 3 ½ inch rectangles. For the Chocolat e Pepper mint Sorbet • Place water, sugar, honey and bunches of mint in saucepan. Bring to a boil stir frequently. • Turn down heat so mixture is at a simmer. Add crushed candy cane to saucepan, stir until dissolved. • To dissolve chocolate pour half of hot liquid over chocolate and cocoa powder, let sit 5 minutes until melted. • Stir chocolate until uniform mixture and add into saucepan with remaining liquid. • Remove from heat and let cool. Depending on how strong you would like the mint flavour, will depend on how long you let the mixture stand. A minimum of 1hr for a mild mint flavour and maximum 24 hrs for a strong mint flavour. • Once you have the mixture to your preference pour through a sieve and measure out 3 ⅓ cup of liquid if needed add ice water to mixture to make up for lost mass. • Pour into ice cream maker. Assembly • Fill tiules with white chocolate mousse with a piping bag. • Place a chocolate disk on the plate, and place a few tile pipes on top. Place another choclate disk on top, and repeat. • Scoop the chocolate sorbet, and place onto the plate. • Drizzle mocha glaze on plate.

12 DRUMMERS DRUMMING

KATELIN BLAND – THE RANCHMEN’S CLUB 25 PORTIONS

Flour less Chocola te Sponge 360 g Lindt couverture 170 g unsalted butter 360 g egg whites 100 g sugar 140 g egg yolks Ora nge-Almond Sponge g confectioners sugar 110 110 g almond powder 50 g flour 25 g heavy cream 302 g egg whites, divided 125 g sugar Zest 2 oranges Fig and Red Wine Reduction g red wine 750 120 g black currant wine 250 g sugar 1 vanilla bean, split and scraped 2 cinnamon sticks ½ lemon, sliced 80 g raspberry liqueur 10 gelatin sheets, bloomed and drained 200 g dried figs, rehydrated 100 g raspberries Manjari Dark Chocolat e Mousse g sugar 125 60 ml water 150 g egg yolks 500 g Valhrona Manjari dark chocolate 7.5 g gelatin leaves, bloomed 1 L heavy cream, whipped to soft peaks Hippenmasse for Drum g sugar 227 57 g almond paste 190 g eggs, divided 170 g flour 15 ml heavy cream 14 g cocoa powder citystyleandliving.com | WINTER 2012/2013 | 29


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Spiced Orange Sabayon 55 g egg yolks 50 g sugar 30 ml freshly squeezed orange juice 6 g finely grated orange zest 30 ml Grand Marnier ¼ teaspoon ground cinnamon 120 ml heavy cream

one-half of the batch; mix until combined. • Cut two stencils from plastic container; one to surround the side of the mold that you are using, and another to create the drumhead • On a silicone baking mat-line sheet pan, spread dark hippenmasse batter into the drum cylinder stencil. Fill a parchment cone with the light hippenmasse batter and pipe a design on the dark batter. Bake until set, about 7-10 minutes. Using Mulled Winter Berries an offset metal spatula, lift the pattern from the 60 ml simple syrup baking sheet and wrap it around the unmolded 30 ml red wine mousse cake. Hold until set. Zest of one lemon • On a silicone baking mat-lined baking sheet, Zest of one orange spread the light hippenmasse batter into the 1 cinnamon stick drumhead stencil. Bake shape just until set. 1 star anise Using an offset metal spatula, lift the pattern 567 g assorted berries from the baking mat and drape it over the top of the mousse. Let cool. For the Fl ourless Chocolate Sponge For the Spiced Ora nge Sabayon • Preheat the oven to 350F and line a sheet pan • Strain yolks and sugar into a medium bowl and with a silicone baking mat. set over a bain-marie. Add the orange juice, zest, • Melt the chocolate with the butter over a douGrand Marnier and cinnamon; whisk over heat ble-boiler. until thick. Remove the bowl from the bain• In a mixer fitted with the whisk attachment, beat marie. the egg whites with the sugar to stiff peaks. Gen- • In a mixer with the whisk attachment, whip the tly whisk in the egg yolks, then fold in the heavy cream to soft peaks. chocolate mixture. • Beat the egg mixture over an ice bath until cold. • Evenly spread mixture onto the baking sheet. Fold in the whipped cream. Pass the sabayon Bake until set, about 10 minutes. Cool. through a chinois to remove the zest. Transfer • Cut rounds to fit the desired mold. sabayon to a squeeze bottle and refrigerate until For the Orange-Almond Sponge serving time. • Preheat oven to 400F and line a sheet pan with For the Mulled Winter Berries a silicone baking mat. • In a sauté pan, bring simple syrup, red wine, • Sift the confectioners sugar and the almond zests and spices to a boil. Remove from heat and powder into a bowl. Gently whisk in the flour. add berries. Whisk in the cream and 75g of the egg whites. Assembl y Whisk in the orange zest. • In the centre of the plate, squeeze Spiced Orange • In a mixer fitted with the whisk attachment, Sabayon into a circle. begin whipping the remaining 227g of egg • Place mousse drum onto the sabayon. whites. Gradually add the sugar, beating until • Garnish with mulled winter berries, caramelized fig stiff peaks form. Fold in the almond mixture in drumstick and chocolate leaves. CSL two batches. • Spread the batter evenly over the prepared baking sheet. Bake until set, about 7 minutes. Cool. • Cut rounds the fit the desired mold. For the Fig and Red Wine Reducti on • In a small saucepan, combine first 6 ingredients. Bring to a boil over high heat. Reduce the heat, and simmer until the liquid is reduced by 25%. Remove the spices. • Add the raspberry liqueur and bloomed gelatin Hotel Arts to the red wine reduction. • Combine the figs, raspberries and red wine rewww.hotelarts.ca duction in a blender or food processor. Pulse until the figs are broken up. • Pour mixture into a saran-lined ½ insert. Freeze until set. Bears Den • Cut rounds to fit the desired mold. For the Manjari Dark Chocolate Mousse bears-den.ca • In a saucepan, bring the sugar and water to a boil. Cook the syrup to 121C. • Meanwhile, in a mixer fitted with the whisk attachment, begin beating the egg yolks. GraduCalgary Petroleum Club ally add the hot sugar syrup in a thin stream to the beating yolks. Beat the mixture at medium www.calpeteclub.com speed until completely cool. • Melt the chocolate and set aside. • Drain the gelatin and, in s small saucepan, heat on low until dissolved. The Ranchmen's Club • Fold half of the cream into the chocolate. Fold www.ranchmensclub.com in the yolk mixture and gelatin. Fold in the remaining cream. Transfer mousse to a pastry bag. • Place a round of Flourless Chocolate Sponge in the bottom on the mold. Cover with a thin layer of chocolate mousse. Place a round of Fig and Silver Springs Golf & Country Red Wine Reduction on the mousse, followed by Club a round of Orange Almond Sponge. Cover with another layer of chocolate mousse. Repeat this www.silverspringsgolfclub.com process until the mold is full. Level and freeze until set. Unmold. For the Hippenmasse for Drum • Preheat oven to 350F. • In a mixer with the paddle attachment, cream The Westin Calgary together sugar, almond paste and 48g eggs. Add www.westincalgary.com remaining 142g eggs; mix until combined. Add flour and heavy cream, and mix until combined. • Divide mixture in half; sift cocoa powder into

Pastry Chef Resource Guide


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RESTAURANT INSPIRATION N ew p o r t G r i l l : A Re s t a u r a n t W i t h A V i ew

Perched on the iconic Calgary landmark, Lake Bonavista, Newport Grill is the ultimate place to ‘come in for the view, but to stay for the food,’ continuing the tradition of being a truly comforting, memorable experience. BY SHIVANA MAHARAJ; PHOTOGRAPHY K & S MEDIA

Preparing a meal in the kitchen

THE FOOD CULINARY

UILT FORTY YEARS AGO ON a manmade lake, Newport Grill on Lake Bonavista has come to be an integral part of the community in Calgary and has always been a memorable venue for guests who frequent the upscale casual restaurant. “We see guests over and over again, some even from as far away as Okotoks,” says general manager Mark Nickerson. After getting a facelift in 2002, Newport Grill still retains a charming and cozy ambiance, with accents of dark wood and the focal point black marble fireplace crackling with warmth, and original cast iron pots neatly stacked as decoration. Regardless of the changes inside, the restau-

B

Clockwise from top left:The exterior of the restaurant; the cozy fireplace inside; a glass of wine and meal near a window looking out onto the lake; an orchid atop the restaurant’s grand piano; cherry crème brûlée; a salad niçoise.

AMBIANCE

General Manager, Mark Nickerson

rant is inextricably entwined with nature outdoors so much so that a local bird club regularly visits the restaurant to take pictures of the natural surroundings. Nickerson too, recalls spotting a coyote walking across the frozen lake one winter. Being linked with the natural world, it’s no wonder that the restaurant boasts a close-knit staff, and being tucked away from downtown crowds, this means attentive service for diners. Christine McDonald, event coordinator, adds: “I am proud to come into this atmosphere that is instilled in every person. I am not afraid to boast about this place. I want everyone to experience what I saw [here] for the first time.”

Natural History

As a large unique venue, (accommodating up to 130 banquet guests and 65-80 at dinner) general manager Mark Nickerson has seen his share of weddings and anniversary celebrations. “I remember every single [celebration], because you always work with the couples from the time they walk in to when they walk out,” he recalls. The restaurant is inventive and unique when it comes to events like offering guests a break from turkey at holiday time with its ‘turkey detox’, an all seafood menu. Sommelier Andrew Paulsen, who has worked at Newport Gril l for six years,

flexes his wine legs every day, but especially on ‘Wine down Wednesdays’, when five dishes are paired with five wines. The extensive wine list at Newport is regularly updated, with many wines by the glass suited specifically to dishes on the menu. The dining room really comes alive on Fridays when, Fred “Fingers” Potvin (who has played with the likes of Dizzy Gillespie) tickles the ivories of the restaurant’s black lacquered grand piano. One thing is certain. It seems that no matter the season, Newport Grill remains a place where memories are made. 747 Lake Bonavista Drive S.E; www.newportgrill.com CSL

Lake Bonavista subtly dictates the rhythm of the menu—slow cooked comforting meals in the winter when children skate on the ice, lighter fare in the summer when the ducks splash gently in the water. Everything stays close to the philosophy of using seasonal ingredients, and supporting local farms, witnessed in features like the “Taste of Alberta”, highlighting local elk, beef and game as well as daily chef features for lunch. The family owned restaurant caters to a variety of palates, but always focuses on comforting rustic food. “We are not a cookie cutter restaurant, our kitchen is really lucky in that there are no corporate decisions [regarding the menu],” notes McDonald. The salad niçoise is a modern version of the French classic—a quenelle of olive anchovy tapenade served alongside medium rare tuna slices, spears of new potatoes, crisp green beans and tomatoes with a sharp vinaigrette. Meanwhile, the perfectly crisp pheasant with parsnip puree and cherry gastrique is a wholesome entree. For dessert, an inventive twist on crème brûlée reveals itself through the taste incarnation of bing cherry— muted silken ruby cream is topped with Valrhona chocolate covered maraschino cherries.

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FASHION WINTER 2012/2013

CITY STYLE AND LIVING

THE AGE OF OPULENCE

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quEEN FOR A DAy baroque fashion takes a regal turn. Photography kaity body; Styling, k&S Media, P.34

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REGAL, RICH FAbRICS AND PATTERN WITH TOuCHES OF GOLD SPARkLE FOR WINTER P. 34-39

Great new beauty products for winter

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Going For Baroque :

CSL’s fashion editorial inspired by rich fabrics from the runways

KAITY BODY

Treasure Trove :


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Great Products 9

LETS MAKE A DEAL

TREASURE TROVE

Products CSL loves, and you should try too. 2.

“Spritz this in the air before guests come over for a festive touch.”

by NATALIE FOx

1. GREEK GODDESS Evoke the smell of a fir tree in every room in the house or all year round with Demeter Fragrance Library Pick-Me-Up Cologne Spray in Christmas Tree, 30ml, $15, www.demeteragrance.com

2. ADD A LITTLE SPARKLE

ere’s nothing like sparkle during the holidays. Why not slather on L’Occitane Mar vellous Flowers Dr y Shimm ering Oil before going out for the night – you’ll be all aglow. 75 ml, $36, ca.loccitane.com

- SHIVANA MAHARAJ fashion editor

3. SMOKE SIGNAL

Achieve the universally flattering look of smokey eyes with Almay Intense I-color shadow Stick (pictured, for green eyes). Two easy to apply complimentary shades selected to highlight your eye colour. $9.95, www.almay.com

4. CLEAR THE WAY

8.

3.

Tired of underarm discolouration from dry skin caused by shaving? Dove ClearTone is an anti-perspirant that also moisturizes underarm skin. 45g, $3.99 $4.99, www.dove.ca.

COURTESY: VASELINE; DOVE; MAYBELLINE; LA ROCHE POSAY; ALMAY; NEXXUS; OCCITANE; ROCKY MOUNTAIN SOAP COMPANY; DEMETER

5. MINI ME

7.

Looking for a way to take the moisturizing power of Vaseline everywhere? Enter pint sized Vaseline Lip erapy lip balm available in Original and Cocoa Butter. 7g, $1.99, facebook.com/vaseline

6. WINTER CONDITIONS AHEAD

Have dry, irritated, sensitive winter skin? La R oche Posay Toleriane Ultra relieves and soothes immediately. Bring on the snow. $31.00, www.en.laroche-posay.ca

9.

6.

7. LIP SMACKING

Maybelline Color Sensational High Shine Lip Gloss sets the tone for the Holidays – high glam, saturated colour. Perfect lips for under the mistletoe. $9.99, www.maybelline.ca

EDTIOR’S PICk

8. IN A PEAR TREE

4.

9. SWEET DREAMS

5.

THE CSL GREEN TICk ER

‘Tis the season for the delicious scent of pear. Try it in R ocky Mountain Soap L imited R elease Sugar Pea r Org anic Bod y Butter, 55g, $14, www.rockymountainsoap.com

/

Let Nexxus ProMend Split End Binding Overnig ht Treatment Crème repair and strengthen hair while you sleep, $12.99, www.nexxus.ca

use sweet almond oil or coconut oil to remove make up. Opt for phosphate-free laundry detergent to reduce its effect on aquatic life.

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COURTESY: LABORATOIR DR RENAUD; LUSH; PHILIPS; OJON; ORIGINS; OCCITANE; ANTIPODES

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Going for BAROQUE

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bROCADES, PATTERN, AND GILDED FAbRICS DELIVER HIGH DRAMA AND OPuLENCE FOR THE HOLIDAyS.

Photography by Kaity Body

COURTESY: SHOPPER’S DRUG MART; CLEAR; ROCKY MOUNTAIN SOAP; THE BLUEBEARD’S REVENGE; TWEEZERMAN; MARIE NATIE

ONCE UPON A TIME

Like a fairytale maiden lost in a wonderland of car; peted exo0c luxury. ONE by Donna Mizani Cutout Skate Dress with Puff Sleeves, $351.34, Shopbop, www.shopbop.com. Shangai Long Necklace, $240.00; Supreme Necklace, $ 485; Sheila Pierced Earrings, $210; all Swarovski, www.swarovski.com. citystyleandliving.com | WINTER 2012/2013 | 35


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RENAISSANCE STYLE

She stands before an an0que Ra; jasthani door hand carved and hand painted. Torn by Ronny Kobo Amelie Maxi Dress, $330.55, Shopbop, www.shopbop.com. Serena Neck; lace, $ 1,300; Sound Ring, $165.00, both Swarovski, www.swarovski.com.

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REGAL DISPLAY

Only a sceptre would be fi1ng to com; plete the look amidst wall and floor car; pets while a solid brass dog keeps watch. Tibi Metallic jacquard dress, The Outnet, www.theoutnet.com. Siwy black leather pants with zip, www.siwydenim.com. Sev; eral Pierced Earrings, $175; Sheila Pen; dant, $190; Suddenly Necklace <as 0ara=, $ 865, all Swarovski, www.swarovski.com. citystyleandliving.com | WINTER 2012/2013 | 37


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MIRROR MIRROR

Her dark velvet bus0er adds richness to a se; quined skirt. Velvet top, Winners, www.win; ners.ca. Haute Hippie Floral Sequined Miniskirt, $618.49, Shopbop, www.shop; bop.com. Sketch Necklace, $1,000, Swarovski ,www.swarovski.com.

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SWEET DREAMS

She sleeps soundly taken to dreamland on a magic carpet. T by Alexander Wang Neoprene Inverted Pleat Skirt, $239.08; Rag & Bone Tapestry 42nd Street Blazer, $618.49; Giuseppe Zano1 Sculp; tured Wedge Pumps, $883.55; all Shopbop, www.shopbop.com. RW&Co blouse, $55, www.rw;co.com. Model, Josie D, NUMA Management, www.nu; mamodels.com. Makeup and Hair, Amber Clark, NIIMD, www.niimd.com. Styling, Art Direc0on, K&S Media.

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TRAVEL WINTER 2012/2013

CITY STYLE AND LIVING

THE TOWER COMETH The astronomical clock in Prague is romantic, and charming, P.42

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THE CzECH REPubLIC WEAVES MAGIC P. 42-56

Passport :

Two DSLRâ&#x20AC;&#x2122;s to try out, a great new travel/gym bag plus a new airport shopping experience

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42-56

Bountiful Bohemia : The Czech Republic

K &S MEDIA

CZECH MATE


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Global Travel News

PASSPORT The Want Passport store in Toronto.

WHERE TO GO, WHAT TO SEE AND WHAT TO DO AROUND THE WORLD

SHUTTERBUG ON THE GO

BY AMBER ALENT

CSL road tests two cameras

SAMSUNG NX20 & 2.18-200mm OIS Camera Super Zoom Lens

WANT PASSPORT Capturing the glamour of retail shopping, Want Passport at Billy Bishop Toronto City Airport was created together with interior designer Maria Rosa di Ioia of Idée Design. The uber chic boutique is actually a curated exhibition of new and iconic products created by designers from around the globe, with travellers in mind (think Aesop body products and retro cool Leica cameras). Travelling has never felt better. www.wantpassport.com

PROS Easy to use, user friendly and lightweight. The ‘smart’ selection option is ideal for a variety of lighting and atmospheric conditions. Great settings for low lighting (ISO up to 12800). Built in Wi-Fi technology for easy sharing. CONS This digital camera has a lot of options to choose from, which may take amateur photogra-

phers a while to master. Shooting movies can suck up batteries in no time.

THE VERDICT

A great option for beginners as the automatic settings work well. Avid photographs will get a kick out of features like the i function, Smart Filter (Vignetting, Minature, Fish-Eye, Sketch, Defog, Halftone Dot), from $919.49 for body, www.samsung.com/ca

The comfortable and portable Glo Bag is a travel essential.

Fujifilm X-Pro1 & 60mm lens

GLO WITH THE FLOW COURTESY: SAMSUNG; FUJI FILM, WANT PASSPORT; GLO BAG

PROS Image stabilization that is ultra sensitive, making shaky hands a thing of the past. On screen menu navigation and shortcuts are easy to find. Pressing down halfway instantly focuses images. Very light (450 g ) and cool retro style. CONS Loose fitting lens cap. A plethora of settings that may be difficult for amateur users to use. If sav-

THE CSL GREEN TICKER

ing in raw users need to download software to save in a readable format.

TH E VERDICT Image quality that makes pictures razor sharp (16MP) thanks to the APS-C sensor. Photographs vivid and bright even in low light. Great for shooting landscapes and portraits that will make your friends envious. (body: $1699, 60mm lens: $649.95); www.fujifilm.ca/XF1

ORIGINALLY DESIGNED AS A GYM BAG, THE GLO BAG IS GREAT FOR THOSE ON THE GO. MADE WITH TWO SELVES AND THREE COMPARTMENTS SO THAT YOUR SHOES, CELL PHONE AND CLOTHES ARE ALL KEPT SEPARATE. (Dimensions: 9"w x 18"h x 14"d; Fits up to men''s shoe size 14 (women''s 16). theglobag.com

Before leaving home on holiday turn your water heater to "Vacation" or the lowest setting and adjust the thermostat.

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CZECH CHARM

In search of a little bit of magic, author Ka ila sh Maharaj ventures to a land of ancient sites, spa towns, and beautiful architecture. 42 | WINTER 2012/2013 | citystyleandliving.com

Photography K&S Media


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ND THIS IS PARADISE,” SAYS MATĚJ Stehlík my guide as I try to adjust my eyes to the gleaming gold walls inlaid with semiprecious stones of the Holy Cross Chapel of Karlštejn castle in the Czech Republic. Built on a natural escarpment between 1348 and 1365 by Holy Roman Emperor Charles IV, it served to protect the crown jewels and relics given by the Pope. We have already climbed through most of the three tiered castle – the private Chapel of St. Catherine its entranceway etched with graffiti by bored castle guards in the 14th century and rebellious modern day teenagers; the picture gallery with peerless rulers staring from gigantic portraits; the library heavily reconstructed in the 19th century by a controversial architect. This is our final stop and Stehlik has designed it so that none of the Middle Age poetry is lost. The ascending stairs to this golden paradise began with earthly scenes accented by red paint and moved to ever more inward concerns accented by heavenly blue, the spiritual crescendo mounting, until at last we come to this the apex of spiritual symbolism – my very own golden age. Like Karlštejn with its complex layers of meaning open to interpretation, the Czech Republic, in the years since 1989 when the Velvet Revolution overthrew communism, has styled itself variously as the most successful former Eastern bloc state, a magnet for foreign investment; a sort of fairytale wonderland replete with medieval lanes, enchanted forests, castles and falconers; and as a place for wanderers, romantics, artists, avant-garde itinerants and idealists. It is probably all of these things, though to me, it is the promise of only one. I chose the Czech Republic or perhaps it chose me by some nebulous fate drawn long ago – a list scribbled in childish handwriting with “Tschechoslovakia” topmost. It had been recently broken into two new states though I was unaccustomed to the new spelling. I suppose in my mind the Czech Republic and Slovakia were still fused – it takes time for cartographers to draw new maps and for students to memorize new names and new capital cities. In those days Czechoslovakia was a mystery on the precipice of becoming the new it destination and expats were flocking to take advantage of it. To me it was the homeland of a childhood friend, though I still won-

Old and New A carriage strolls along the cobblestone streets in Karlovy Vary; A modern interpretation of a Czech specialty at the one Michelin star restaurant in Prague, The Alcron.

der now why it loomed so large in my imagination. Nonetheless, in my mind, the association was there, and it was straightforward –in the Czech Republic magic happened. I’m in need of a little magic now because I’ve fallen out of love with my life. I’ve come to see if there is anything that can chisel this listless heartache, break open the detritus of calcified concerns that, if left unchecked, could harden my heart if not my soul.

THE SUN IS BUT A RED ORB RISING OVER RUST COLOURED roofs, illuminating Prague castle and obliterating the artificial lights that keep it glowing hypnotically at night. I am high above the city here in the tower suite at the Augustine Hotel. I flit from one corner of my bedroom to the other to take in the 360 degree view of the still slumbering city. Perhaps because of the three storey winding staircase at its centre, my suite feels like the setting of a fairy tale – I’m in my tower awaiting my firstborn adventure. There is a dark wood dressing room facing east on this top level, and typical Czech linen atop the bed, descending one floor there is a marble bathroom, with a spacious tub, separate shower, and dual sink. Finally, on the main floor there is a living room with a bookshelf, sofa, ottomans, and art deco china. At this boutique hotel, no modern convenience has been spared – there are flat screen televisions on every floor, Ren products, a Nespresso machine, and connectivity for all my devices. It is, in a word, divine. Ecclesiastical connotations are not unknown at the pre-eminently chic hotel. Tucked away on a street where the 22 tram passes and next to St. Thomas Church, it was previously a monastery. Although it is now part of luxury chain Rocco Forte Hotels, quiet contemplation has not so much been discarded as revised– friars still live nearby (I see one on my first day) and despite a parade of foreign guests, the hotel has a hallowed feel. One evening, Jan Hruby, my waiter at The Lichfield Restaurant, guides me through the light European brasserie menu from Chef Miroslav Grusz. Listening to my adjustments and substitutions and revelling in the challenge, he works deftly in conjunction with the kitchen to craft a spectacular four course meal – rich, buttery duck liver, harissa shrimp, a currant, and gooseberry salad and vanilla bean cheesecake. citystyleandliving.com | WINTER 2012/2013 | 43


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There are two peacocks roaming the outdoor dining area when I meet Zdeněk Trávníček, the hotel’s food and beverage manager. He explains that they flew over from a nearby garden – the male at first, became so lonesome, that he called out for weeks for a female who later joined him. It is the sort of love story you expect at this hotel. Trávníček spent more than a decade in the United States though, like so many young Czechs I meet, he has moved back home. “You can’t imagine from outside that there is a hotel here. This is the best kept secret. It is quite new, secluded, and private,” he says of the hotel. He has an endearing old world formality and natural yet cloaked warmth that spurs our conversation. While I sip the mahogany coloured St Thomas beer (the best I will taste on my visit) made in limited quantities at a microbrewery outside Prague and served only at the hotel, Trávníček pauses reaching for a glass of water and mumbles sotto voce, “I don’t usually talk this much, I’m more of an observer.” I sense that the hotel suits him – a place for silent renewal. Hotels are the things we hold on to most when away – expecting them to give us a glimpse into foreign life and yet wanting them, all the same, to feel like home. I want to experience hotels in different neighbourhoods to get a feel for Prague. I imagine this vagabond lifestyle – moving to and from hotels and thereby getting to know its people, its food, and its sites – will give me some perspective on a city that like Rome, Varanasi and Kyoto has been called, eternal. For I am certain there is magic in an eternal city. To speak of the Corinthia Hotel is to speak of Vyšehrad because the two are intertwined not merely by a common metro station but as tangible guideposts in the timeline of the Czech Republic. The hotel was built during the communist era, considered the tallest building in Czechoslovakia at the time. Though no longer a landmark of communism having been bought by Corinthia Hotels, it is nonetheless a commanding high rise near Petřín hill affording nice views especially from

“THE SCENES MOVE TO EVER MORE INWARD CONCERNS ACCENTED BY HEAVENLY BLUE, THE SPIRITUAL CRESCENDO MOUNTING, UNTIL AT LAST WE COME TO THIS THE APEX OF SPIRITUAL SYMBOLISM – MY VERY OWN GOLDEN AGE.” Gilded charm This page, clockwise from left: A golden chariot at Český Krumlov Castle; the vineyards in Kutná Hora. Opposite page: Old beer bottles at the Plzeň Brewery Museum; affable waiter, Jan Hruby, at Lichfield Restaurant at the Augustine Hotel in Prague; seared duck from Chef Ševit at Le Palais in Prague; inside the Church of the Assumption of Our Lady and Saint John the Baptist in Kutná Hora.

the executive lounge. My business suite easily connects by stairs or elevator to the executive lounge and there is a dedicated concierge desk on the floor. It is here that I get my first taste of two famous Czech liqueurs – Becherovka and plum brandy – among the other local specialties on offer– Bohemia sekt, the local sparkling wine for making mimosas at breakfast, kolache, small fruit filled pastries, and beer. I stroll in at all hours to read, use the computer or gaze outside through the lens of a shiny gold telescope set up for viewing. One day I go up to the top floor swimming pool, with its panoramic views, before taking in an excellent massage from my attendant Martin at busy Apollo Day Spa. As the hotel primarily serves a business clientele, Roman Doljes, executive chef, and Vladimir Krofta, pastry chef, describe the food at the Corinthia’s 3 restaurants and 2 bars as international cuisine. “This is a tough job – there is no private life, no planned vacation, but once you love it, you give it everything,” says Doljes when we meet over a refreshing ice coffee and slice of signature Corinthia cake, at Café Praha which recreates the elegant feeling of a street side café. Another day I meet Zdeněk Palin, a longtime chef at Le Grill, one of the hotel’s restaurants which features an open kitchen (and where I have an excellent margherita pizza and grilled river trout). Despite our mutual language barrier we manage to communicate about communist days, his love of Asian cuisine and his travels. If the Corinthia Hotel towers over much of Prague’s skyline then Vyšehrad is the city’s undercurrent. The oldest seat of kings and first Czech settlement, it is a surreptitious discovery, aided only by the vague directions of a furtive local who calls it a “park nearby.” From the Corinthia Hotel, Vyšehrad is a short, pleasant walk past multiple arches, ancient ruins, and playgrounds. Eventually, I near the church of Sts. Peter and Paul. It is closed when I arrive due to a wedding but I do manage to glance at its twin towers and colourful mosaic exterior before 44 | WINTER 2012/2013 | citystyleandliving.com


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Captivating Beauty Clockwise: The UNESCO protected city of Český Krumlov; Chef Doljes, executive chef (left) and Chef Krofta, pastry chef, (right) from The Corinthia Hotel Prague; the library bar at The Dvořák Spa Hotel in Karlovy Vary.

waving to the bride and her procession. And there is something touching in the way she is seeking the birth of a new life at the birthplace of Prague. There are few tourists here, and I get the feeling that those who visit have chosen it purposely. I throw a coin into a stone well near massive metal statues before making my way to the cemetery where some of the most important artists and writers of the country are buried. I stop occasionally to read a headstone and wander off on an unmarked trail. There, a haphazard handful of people are following the hitherto hidden ramparts. I follow them until, further along, I come upon a lookout point where a brickwork legend with miniature bronze replicas mimic the buildings in the skyline before me – Emauzy, Prague castle, St. Nicholas cathedral. Much later I learn that Vyšehrad is one of the most important sites in Prague for its mythological associations. It is really the old foundation of Prague fashioned from the psyche of the mystic Premyslids Princess Libuše who, centuries ago, from a promontory here, predicted that a city would flourish. I can still feel Vyšehrad reverberating not only with her foresight but with the whole gamut of life. Vinohrady, once the vineyard of the city, is a well-to-do neighbourhood far away from the hubbub of Wenceslas Square (Prague’s equivalent of the Champs Elysees). Le Palais Hotel is an urban hideaway in this sophisticated area. The genteel hotel is part of Vienna International hotels based in Austria and boasts an autumnal colour palette of forest green, burgundy and yellow. Once the 19th century residence of a 46 | WINTER 2012/2013 | citystyleandliving.com


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“OH! I JUST LOVE COMING TO THESE STREETS THEY ARE SO MYSTICAL,” SAYS A WOMAN I ASK FOR DIRECTIONS NEAR THE HOTEL AS THOUGH A WALK THROUGH PRAGUE’S OLD TOWN IS A LUMINOUSLY TRANSFORMING EXPERIENCE.”

Prague ham and sausage producer, it is refined and cultured without any pretence. Bohemian artist Ludêk Marold painted frescoes as payment for his stay and again and again I encounter pieces of artwork – bronze statues, paintings, and busts – throughout the 72 room hotel. Chef Martin Sevít who has worked at the hotel in different capacities for eight years and as executive chef for two, describes the menu as “something for everyone.” His apparent reticence belies kind eyes and a pride in the hotel that he is eager to share. The seasonal menu changes every 15 days and, on the day I visit truffles are the theme. Each course is hidden beneath silver cloches that Sevít brings out personally to my table. From a decadent truffle soup, through roasted foie gras on truffle potato mousseline with apple confit, truffle chicken breast on homemade tagliatelle and a dessert of chocolate truffles Sevít ensures that each plate is exquisite and that I enjoy every morsel. Everything runs so seamlessly that I would never guess a kitchen staff of only 6 cooks everything including room service. It is this seamless service– swift, courteous, unerring, where nothing is impossible– that I most appreciate at the hotel. When I casually mention to Andre, a work student from Spain that I will be leaving early the next morning and will miss breakfast, he simultaneously makes a note to pack a boxed breakfast for me, converses in Spanish with a couple that is waiting nearby, answers the phone in Czech and wishes me a good afternoon in English all with calm nonchalance of a circus acrobat. There is much here to spoil you– whether a comfy fireplace, a complimentary mini bar replenished daily, a welcome drink of beer, wine or

sparkling wine, heated floors in the marble bathroom of my attic room (one of several different types of rooms) or swanky black BMWs that shuttle guests between the hotel and Wenceslas Square. One day I have a wonderful massage at Pure Spa, unquestionably one of the most gorgeous in the city with a relaxation room, showers, a sauna, several treatment rooms, a pool and gym. Here, in the basement of the hotel, the exclusive St Barth products perfume the air with tropical goodness. I awaken early one morning walking the streets which are damp from a sprinkling of rain and a slight mist. There is no life at this hour, the little girl I had seen riding her bicycle is no longer there and the street cafes are closed. Without people about, stripped of activity, Prague is less familiar more austere, but the weather casts a certain moodiness over the city, imperceptible in daylight. A flicker of magic, I imagine. Craving the excitement of seeing Prague’s most famous sites up close, I decide to stay at the Maximilian, a breezy, white, modern hotel in Prague’s old town. My suite on the 6th floor is accessed by stairs and features a cozy bed and Bose machine. If in need of companionship, the hotel will even bring a fish from the tank downstairs to guest’s rooms. During my stay I meet couples from Germany, Australia, Ireland, and America relaxing in the drawing room and at breakfast where there is a splendid buffet and a la carte menu including Czech specialties. One day I casually ask a passerby for directions. “Oh I just love coming to these streets; they are so mystical,” says the woman as though a walk through Prague’s old town is a luminously transforming experience. At the famed astronomical clock and Charles Bridge the crowds themselves become the spectacle and I am amused by the sight of heads turned and cameras propped simultaneously for the perfect shot. I am more interested in the bride and groom posing for wedding pictures –this is, after all, a city primed for romance. Yet I cannot help wanting to come back here at some crepuscular hour when I know the crowds will have lessened and I can begin to feel something stirring but it is not to be. I shall have to continue to explore Prague’s depth elsewhere. There is certainly a piece of it in the Jewish Quarter with its neo-Romanesque style ceremonial hall, and Spanish synagogue decorated with fine gold work. It is most certainly felt at the old Jewish cemetery– a poignant place of contemplation on those more true and enduring metaphysical principles. Until now Prague has been veiled and secretive, a place for lovers and spiritualists. So I venture close to Wenceslas square and the National Museum where Prague pulsates. The Best Western Premier Hotel Majestic Plaza does not disappoint. Tour groups, families, business meeting attendees and tourists keep the 181 room hotel buzzing. Comprised of two buildings – a Biedermeir style and an Art Deco style connected by a corridor– the hotel offers a glimpse into the old courtyard style Czech apartments where people congregated on balconies to socialize. In fact, Czech writer Jaroslav Hasek was born here. In the intimate dining room of Asmera, one of two restaurants at the hotel, I join Chef Tomáš Martinka, and Food and Beverage Manager, Thomas Prohaska. Over a personalized menu of Czech specialties, Cafe Culture Rich, dark and creamy, the decadent Corinthia Cake made by Chef Vladimir Krofta at The Corinthia Hotel Prague.

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“MY SUITE FEELS LIKE THE SETTING OF A FAIRY TALE..” paired with local Moravian wines, the conversation flows easily. There is carp that Prohaska tells me is a traditional Czech Christmas dish, roasted duck with dumplings and red cabbage. It is an authentic Czech meal that is both comforting and delicious. Later that evening I go for classic cocktails at Havana Club, a basement grotto with its own street level entrance where old stonework contrasts the uber modern décor. Nearly all the furniture here was tailored to the owner’s specifications. The lobby bar is ultra modern with white leather chairs and square lighting fixtures and I enjoy a cappuccino there one day. In my room, on the Panorama Club level, the black marble bathroom blends with the earth tones of the furnishings. On one side of the building there are cantilevered windows opening onto a long terrace with tables and chairs for lounging. Outside my room there is an intimate patio. Depending on my mood I switch from one to the other. This indoor outdoor living allows me views of Prague’s skyline when I want to feel comfortably immersed in the city and privacy when I need to be alone. Prague’s transformation after communism occurred not just in major ways but in minor ones as well. If there is a barometer of social change it is surely in a country’s cuisine, the most direct and tangible measure. The Alcron is a one Michelin star amethyst Art Deco style jewel at the Radisson Blu Alcron Hotel Prague. Helmed by Roman Paulus, the restaurant is an interesting juxtaposition of waiters in tailcoats and menu items like maltodextrin chocolate dirt scattered amongst chanterelle mushroom puree and green pea ravioli with confit of rabbit loin – old school service and new wave cuisine with a nod to Czech classics. I delight in mixing and matching courses from the cold and hot menu and 48 | WINTER 2012/2013 | citystyleandliving.com

pairing them with wines 700 bottle list. The highlight of my evening is undoubtedly the ‘dessert painting.’ Chefs Lucia Gregušovà and Drahomír Peterka stroll out a tableside cart in glorious ceremony, and assemble its contents Jackson Pollock style on a thick glass plate. It is high artistry created before me. Another day, I visit the Prague zoo to be amongst a crowd of locals. There are many families out for the day, gasping at Siberian tigers, leopards and rare Przewalski’s horses. Though much of the zoo, like much of Prague, was devastated by flooding in 2002, there is little evidence of it apart from some placards commemorating that time. The cadence here is different – Prague’s sobriety erased by the laughter of children. The Prague I have come to know the mysterious, profound, sombre Prague is vanished and in its place is something I had not noticed before – a vibrant aliveness. It is as though Prague is laughing at my indignity, my pugnacious egoism – that I could decipher its soul. It is true though, Prague, like all eternal cities, remerges Phoenix-like from the ashes of its former incarnations yet remaining enduring symbols not of one thing but many things. Monastic Order This Page: Modern touches, house brewed beer and angel cocktails at Lichfield Café & Bar at The Augustine Prague. Opposite page, clockwise: A bird’s eye view at Best Western Premier Hotel Majestic Plaza; Chef Ševit smiles on the terrace at Le Palais Hotel Prague; a sleepy wild cat at the Prague Zoo; Seared carp at Asmera Restaurant at the Best Western Premier Hotel Majestic Plaza.


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HE CZECH REPUBLIC THOUGH IS MORE than Prague. IT has two traditional regions – Bohemia to the west and Moravia to the east. When I ask locals about the main differences the usual answer is an indifferent shrug, followed by the fact that the country is divided by their tipple of choice – beer in Bohemia and wine in Moravia. On a per capita basis Czech’s are the world’s largest consumers of beer and not surprisingly it was here in Plzeň that pilsner was first created. “Pilsner inspired most of the beer in the world, it is the most bitter,” says Jan Dienstbier, my guide at the Pilsner Urquell brewery, currently owned by SABMiller. Set up like a village, the brewery has a horse drawn cart, hauling wooden barrels near the Jubilee Gate erected for the brewery’s 50th anniversary in 1892. The evidence of beer here dates to the medieval period when King Václav II granted brewing rights to the city’s citizens. At a time there were 289 brewers though the quality of beer suffered greatly. Protests in the 19th century spilled barrels forcing 260 brewers to unite and found the brewery. Dienstbier whose name, ironically, means duty beer is an affable guide and we take an air conditioned bus across several acres of the brewery to the 1907 water tower, a replica of a lighthouse that was used until 2005, the 1930s brew house that has been restored complete with large copper kettles, and the packaging hall billed as the most modern in Europe. Eventually, we stop at a cool cellar covered in white plaster as though at any moment stalagmites and stalactites might grow from its damp corners where I am poured a glass of unfiltered unpasteurized golden liquid lager straight from the barrel. At lunch at the brewery’s pub-style restaurant, my lunch is a marvelous traditional Czech specialty of roasted rabbit with red cabbage and bread dumplings. The wait staff is immediately interested when I

“WITHOUT PEOPLE , STRIPPED OF ACTIVITY, PRAGUE IS LESS FAMILIAR MORE AUSTERE, BUT THE WEATHER CASTS A CERTAIN MOODINESS OVER THE CITY, IMPERCEPTIBLE IN DAYLIGHT MAKING IT FLICKER WITH MAGIC.”

Histor y Lesson From left: A gate with the Star of David, in the Jewish quarter of Prague; The Park colonnade, one of the many beautiful colonnades in Karlovy Vary.

mention that I am from Calgary and they rattle off the Flames as though it were a local team and a conversation ensues about Czech hockey players in the NHL. A short walk away, I visit the Beer Brewing Museum that captures the art of beer making from medieval times to the 19th century. Underneath the museum is the beginning of Plzeň’s Historical Underground – the sometimes claustrophobic labyrinth of cellars and wells replete with artefacts from Plzeň’s history. I weave in between spaces, sometimes bumping my head on the low ceilings, until at last I am led to the water tower. Still an integral symbol of Plzeň, the water was held in a leaden reservoir and led in wooden pipes to the public fountains at the main square in the 16th century. I spend the afternoon touring Plzeň. There is a puppet museum, Europe’s second largest Synagogue, and modern sculptures of its coat of arms symbols in plated gold. I dedicate most of my time, however, to the glorious Church of St. Bartholomew. Outside there is a line of people touching a wrought iron gate decorated with angel’s heads. According to legend, a local executioner was getting married but, unable to enter the church, a friend stood in for him during the ceremony. The executioner went to the rear altar, knelt to pray, and when he arose, his head brushed the iron angel’s head. Witnesses spread the word that miracles occurred after being touched by the executioner. Now, years later, polished with the strokes of thousands of hands, I too gently rub the angel’s head, in need of a little divine intervention myself. Another day I visit Kutnà Hora or as my guide Hanka Musílková calls it KH. I welcome the easy acronym as the Czech language can be notoriously difficult for English speakers (the že sound of which Czechs are particularly proud takes years to master). Musílková has the sort of ebullient energy that is disarmingly comedic– cajoling traffic with “come on guys”, and sprinkling her dialogue with healthy doses of “bloody”, courtesy of several years spent abroad in Scotland. 50 | WINTER 2012/2013 | citystyleandliving.com


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“VYŠEHRAD REVERBERATES WITH THE WHOLE GAMUT OF LIFE.”

There is a sinkhole in the square near the Black Plague monument, cordoned off by plastic tape – a reminder that it was silver mining that made the fortune of Kutnà Hora beginning in medieval times and incredibly, the mines still run beneath the town. “KH was the Monte Carlo of the Middle Ages,” says Musílková as we tour the Italian court where coins were minted, greenery spiralling up its stone walls. KH is one of several UNESCO World Heritage Sites in the Czech Republic home to 20 000. “It is cozy though some people may say a sleepy hollow,” says Musílková. Unlike the centre of Prague given only to shops and hotels, people still live in the centre of KH and the municipality funds the upkeep of their historic homes. Eventually we make our way to St. Barbara’s Cathedral, a gothic behemoth with flying buttresses galore that took 200 years to complete. At a small kiosk set amidst a sloping vineyard planted with Grüner Veltliner grapes, I sample wine. It is a sort of medieval throwback– wine and church intertwined as it might have been centuries ago. Musílková ends the day with a trip to the Kostnice Ossuary or Bone Church in Sedlec. Musílková is quick to point out that it is a momento mori – a remembrance of this fleeting life. In an attempt to carve beauty from death, mass grave sites from victims of the 14th century plague and the 15th century Hussite wars were unearthed. Their bones are made into crests, chalices, and chandeliers. As I look around all I can think is the church itself is an exercise in pathos.

ONE OF THE FAVOURITE PASTIMES OF CZECHS IS TO GO castle hopping and I follow the trail of day trippers to Zbiroh castle not far from Prague, known as the oldest stately home in the Czech Republic. The intriguing lore of the castle includes links to Freemasons and Templars, a system of underground tunnels poured with concrete by the Germans in World War II to safeguard no one knows what, and the deep-

est well in Europe from which most of the castle’s artefacts ranging from medieval coins to guns have been retrieved. The castle was even a favourite of Alphonse Mucha, the celebrated Art Nouveau painter. Perhaps the castle’s most mysterious connection, though, is its most conspicuous –built atop massive silica rock with veins of jasper it amplifies radio waves and was used by the Germans to spy on the Allies and by the communists who stationed the Tamara radio-locater here. Nowadays the castle is mainly used for meetings, weddings, conferences and as a hotel and I spend much of the day visiting its medieval festival complete with jousting, multicoloured tents, and a fair. Just as the past is revived in some places so it is forgotten in others. “We are turned toward the rest of Europe, all the young people want to forget this,” says my young guide motioning toward the crypts of workers built on aragonite rock at the lovely Church of St. Mary Magdalene in Karlovy Vary (also known as Carlsbad). One day I take the Diana funicular to forested heights where Karlovy Vary is a speck of sherbet Art Nouveau buildings strung on the river valley below. On a deer hunting trip Charles IV discovered the mineral hot springs that have made the fortune and renown of the town. There have been spa buildings here since the 16th century but explosions of the springs in the 1800’s led to the construction of colonnades (I see the power of the water on an underground tour beneath the Teplá stream). Today Karlovy Vary has a decidedly international feel with daily flights from Russia, and much of the signage in Czech, Russian and German. It is a convenient walk past horse drawn carriages from the Dvořák Spa Hotel to most of the colonnades– the cream wrought iron gazebo of Sadová Kolonáda, the repeating columned passages of the Mill Colonnade, the post-modern glass of the hot spring colonnade where water Revive your spirit The inviting and comfortable lobby at The Corinthia Hotel Prague.

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soars 15 meters in the air. Each colonnade gushes scorching water from several kilometres beneath the ground, and is marked with its temperature in Celsius, its number and mineral elements. Every day while I am here I see visitors armed with their spa cups sipping water from the springs, while others stroll the double-decker streets with Carlsbad wafers in hand. It was at the Post court that Dvořák, the famous Czech composer, gave his symphony no 9. His name and memory linger in the collective imagination of Karlovy Vary not least at the Dvořák Spa Hotel. Music is tastefully integrated in daintily painted notes on the china, in the form of a white grand piano in the plush library bar, and scrolled on the walls of the spa. With 126 rooms made up of six separate houses, the hotel never feels disjointed but instead there is always something round the next corner – a billiards room, a gym, a library bar. From the hotel’s restaurant the historic buildings across the street appear like brushstrokes by an Impressionist painter. My apartment is spacious with sunny sofas, and a large grey marble bathroom. The spa at Dvořák has a health resort feel. There is an in-house spa physician who will work with the guests to create a tailored spa and diet programme. I am met by Yaroslav my masseuse for a 30 minutes classic massage on the neck and back. It is the best massage I have ever had mainly due to his technique, pressure and smoothness. I leave knowing that the spa is the unquestionable forte of the hotel. After the slow, melodious beauty of nature’s companionship on my journey – a white tail deer prancing through fields of wheat, a falcon perched on a haystack, manmade ponds where sturdy fishermen await the morning catch– the picturesque beauty of Český Krumlov is rousing. The pink castle tower of the UNESCO world heritage site, rises like a strident prima donna from a chorus of historical painterly buildings. Inside the castle, endless rooms convey the private life of its owners and

“AT A COOL CELLAR COVERED IN WHITE PLASTER AS THOUGH STALAGMITES AND STALACTITES MIGHT GROW FROM ITS DAMP CORNERS I AM POURED A GLASS OF UNFILTERED GOLDEN LIQUID LAGER STRAIGHT FROM THE BARREL.” Heaven on Ear th (Opposite Page, clockwise): Two mugs of Pilsner Urquell in Plzeň ; the oldest castle tower in Bohemia at Castle of Zbiroh; traditional roasted duck with dumplings and red cabbage at Charleston restaurant in Karlovy Vary; The starck white modern Hotel Maximilian designed by Eva Jiricnain Prague; (This Page): Chef Tomáš Martinka at Asmera restaurant; Golden “Paradise” at Karlštejn Castle.

from its long elevated hallways I gaze upon the Vltava River where intrepid travellers are white water rafting on newly constructed obstacles. Where once there was a moat there are two bears, mascots of the ruling family who claimed their descent from Italy’s Orsinis (the name means bear in Latin). Though perhaps the most fascinating room is the castle theatre, the world’s most completely preserved Baroque stage. Its forced illusion of perspective still delights in the digital age. For a town whose reputation is built on the unchanging character of its architecture, Český Krumlov has undergone several surprising rebirths. At one time the Rožmberk family, prominent landowners, modeled the city after Prague complete with its own old and new town, mini Charles Bridge, St. Vitus church and meandering streets. Later, the Schwarzenbergs made their stamp on the city which housed a sizeable German population prior to World War II. In the communist era the town assumed a dour appearance though today an influx of money has revamped its buildings which now house everything from shops, cafes, and restaurants to galleries and mini-marts. This, at times, perturbs my guide Otto Sramek, an architectural purist who prefers buildings unscathed by modernity – he shakes his head at the impertinence of a new jewellery store where a plastic overlay hides the Baroque structure. At one point, Sramek stops before a dilapidated building. “This is how everything looked during the communist era.” Its newest layer of paint is crumbling off and barely visible underneath is the tell tale pink of the baroque and the etched sgraffito of the renaissance. Amidst the gleaming almost unreal perfection of the surrounding buildings it stands defiantly in its drab ugliness. But there is nothing so foregone that it cannot be transformed. And I know that one day this too will be restored by gentle hands, brought to life again, just like its neighbours, as if by magic. Because magic, I realize, is something that you make. CSL citystyleandliving.com | WINTER 2012/2013 | 53


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deTOUR: Glass, Garnet and Gems

Take a trek through Northern Czech Republic discovering meticulous artisans, authentic cuisine and glorious nature. Photography By k&s Media

PRAGUE

The gorgeous Kempinsk i Hotel H y b ern ska is conveniently located in the heart of Prague’s city centre. After a long afternoon of sightseeing, I settle in for a sumptuous dinner at Le Grill, the hotel’s restaurant. Another day, I visit Artel Glass shop. Located in the capital city, it offers a selection of crystal glassware and made to order vintage and modern Czech design crystal glassware. That evening, I stay at the Four Seasons H otel Prague, a dream of a luxury hotel. For dinner at CottoCrudo, I enjoy homemade black tagliolini with lobster. My room has the most romantic view of the Vltava River, and a deserted Charles Bridge.

KAMENICKÝ ŠENOV Tn eh x et day, I head to the northeastern interior to the Czech Switzerlan d National Park, stopping at the majestic Panská skála rock in the Lusatian Mountains. A geological nature reserve and socalled “organ” it is a complex of regular basalt columns that juts out of the earth like a giant megalith. Nearby, the Sklářské (Glass) Museum, houses a permanent exhibition on the theme, "Where we come from? Who are we? Where are we going?” The museum boasts a collection of historical and present day crystal chandelier trimmings and layered lighting. The tradition of producing engraved and cut glass in this area

The Museum of Glass and Jewelry in Jablonec.

dates back to 1724. Part of the exhibition is devoted to the local glassmaking school J. & L. Lobmeyr — the oldest school of its kind in Europe. After a leisurely lunch at Na V yhlídce, I take one of the many trails leading from the restaurant for an afternoon boat trip on the Kamen ice River, an excellent way to work off the calories from my hearty luncheon. The dock where the river tour begins is surrounded on both sides by a wall of high rocks. As I float along the river through the canyon I pass beneath rock ledges, through several tunnels and across narrow footbridges. At the dock at Mezní louka, my funny and jovial gondolier steers the boat with a long pole, as he relays interesting information about the history, flora, fauna and the ecology of the region. Overnight, I stay at The Forest Garden

The Panska skala rock at kamenicky senov a geological nature reserve, a natural “organ”

Hotel, a wonderfully cozy retreat perfect for relaxing, and rejuvenating.

NOVY BOR

For the next leg of the journey, I am off to Ajeto Glassworks Lindava, which opened in 1997 and in 2007 graduated to a new building according to a Bořek Šípek design. It is a fantastic experience seeing the intricate work done by the artisans working glass at an open furnace. I was enamored of the Glass Barn a space within the glassworks ideal for hosting events or getting a hands-on experience at glass melting with the help of experts. I then make my way to the town of Nový Bor where I am privileged to meet the famed artist Bořek Šípek at his Anežka glass studio. Many pieces are shipped globally and I marvel at an exceptional

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demonstration of some of the unique masterpieces being blown including an entire Bořek Šípek vase made under the direct supervision of local glass master Ivan Kubela. As a multitalented artist, I am lucky enough to be personally treated to an exotic lunch prepared by Bořek Šípek himself. It is a meal fit for a queen. At the Granát Turnov, a museum and cooperative of Czech bohemian garnets I am given a full tour including a demonstration on the mining and production of garnets in the Bohemian central hills. Afterward I observe the detailed cutting of the stones with historical and modern machines by Mr. Ales Hladký.

LIBEREC

I head off to Liberec, surrounded by the Jizera Mountains near the JeštědKozákov Ridge, and Lusatian Neisse, where I stay at the the Pytloun Des ign Hotel. To continue my theme of regional artisans, I visit the Museum of Glass and Jewelry in Jablonec which features thousands of articles including: costume jewellery, medals, plaques, numismatic collection, Sachs collection, glass, Riedel glass, arts and crafts. Český Ráj, or Bohemian Paradise, with its Prachov Rocks is a wonderful area for hiking and getting close to nature with several colour coded trails to choose from. One of the highlights of this area is the Cent ru m Baby lon a hotel complex including: a tropical garden, snake temple, Luxor Restaurant (one of many restaurants within this complex). Babylon is the biggest hotel outside Prague with a massive adjacent congress complex, complete with the biggest themed water paradise, golf, bowling alley, laser games, iqpark, xd theater. The impressive complex even has a ‘wellness centrum’ that features a salt-iodine cave, Hamam and over twenty treatments. —R.M.

BeaUTiFUL BOHeMia Left to right: The quiet Bohemian switzerland National Park. a glassworker at ajeto Glassworks. The Prachov Rocks. a beautiful glass chalice at The sklárské Muzeum.

MeeT THe aRTisaNs

Mr. Aleš Hladký of Granát Turnov cuts garnets. The cooperative is the largest producer of bohemian garnet jewelry and has a network of retail outlets.

Mr. Bořek Šípek is a well known multitalented Czech artist whose exceptional work is housed at museums worldwide. He is world renown for his unique use of colour and unrestricted style, especially in his glassworks.


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GUIDE TO CZECH REPUBLIC PRAGUE

WHERE TO STAY Le Palais Hotel Prague The belle époque hotel was a former private mansion, with original frescoes by Czech artist Ludĕk Marold. Located in the quiet Vinohrady district, the 72 room hotel features rooms and suites (some have fireplaces). Le Papillon serves a menu of international fare created by Chef Martin Ševit. Unwind with a relaxing massage at Pure Spa, one of the best in the city. The hotel is an impressive nod to old world glamour and sophistication. CZ-120 00 Prague 2, U Zvonařky 1; www.vi-hotels.com/en/le-palais; www.palaishotel.cz Augustine Hotel Prague Part of the Rocco Forte Hotel Collection, the 101 bedroom property was created from several buildings, including the 13th Century Augustinian St. Thomas Monastery. The elegant and modern rooms have distinctive views of Prague castle (for up close views of Prague castle choose the tower suite). Lichfield restaurant serves stellar award winning food from chef Miroslav Grusz. Lichfield Cafe & Bar serves the renowned St. Thomas beer (a must) and cocktails including several unique “angel cocktails.” Look out for the two peacocks kept on site. The hotel also has a spa. Letenská 12/33, 118 00 Prague 1; www.theaugustine.com

Corinthia Hotel Prague The hotel, part of the Corinthia Group, is steps away from the metro and Vyšehrad Park and is located on one of Prague’s seven hills. The hotel also includes three executive levels include an executive lounge, business rooms, a spa, 3 restaurants, a cafe and bar. The top floor spa affords panoramic view of Prague. Kongresová 1, Prague 4, 140 69; www.corinthia.com/en/Prague/home Best Western Premier Majestic Plaza Centrally located near Wenceslas Square, the 181 room hotel boasts a Latin American themed club (Havana Club) with live music, a lobby bar, and two restaurants (Asmera and Victoria). Panorama Club floor includes a terrace and access to sauna and whirlpool. Breakfast is complimentary. Ample conference space. Štěpánská 33, 110 00 Prague 1; www.hotel-majestic.cz

Hotel Maximilian 70 room 1 suite modern, sleek and small boutique style hotel. Breakfast buffet with local specialties that can be ordered off the menu. Coolest feature: lonely travelling by yourself? A courtesy goldfish will be delivered upon request. Hotel also houses Zen Wellness Spa. Haštalská 752/14 110 00 Prague 1; www.maximilianhotel.com

Kempinski Hotel Hybernska Previously a 15th century palace, the 75 room hotel is located near many of the historical sightseeing monuments including Charles Bridge and Wenceslas Square. Restaurants include Le Grill and Win-

ter Garden. Hotel also boasts a spa. Hybernská 12 110 00; www.kempinski.com

Four Seasons Prague 141 room 20 suite luxury hotel nestled in the in the middle of vibrant Old Town. Veleslavínova 1098/2a 110 00 Praha-Old Town; www.fourseasons.com/prague

WHAT TO DO Zoo Praha Dozens of exhibitions and an impressive layout. Plan to spend at least a few hours. U Trojského zámku 3/120, 171 00 Praha 7; www.zoopraha.cz/en

The Jewish Museum: Židovské muzeum v Praze A collection of museums which include: The Maisel Synagogue, Pinkas Synagogue, Old Jewish Cemetery, Klausen Synagogue, Ceremonial Hall (Prague Burial Society Building), Spanish Synagogue (spectacular with gilded Moorish architecture), Robert Guttmann Gallery and the Education and Culture Centre. Walk around old Prague to discover these historic sites. www.jewishmuseum.cz

Castle Zbiroh One hour away from Prague, the castle is easily accessible by train. Impressive collection of Knights templar and culturally significant artifacts with the permanent “Beauties and Secrets of the Czech Republic” exhibition. The castle also features a 50 room hotel. Ideal for a weddings, banquets and other events. Zbiroh č.p. 1, 338 08 Zbiroh; www.zbiroh.com, www.hotel-chateau-zbiroh.cz. Artěl Glass shop Beautiful selection of glassware. Celetná 588/29 110 00; www.artelglass.com/stores

Karlštejn Castle 45 minutes from Prague by train (Beroun station plus 30 minute walk to castle). The gothic castle was built by Czech King and Roman Emperor Charles IV as a place for safekeeping of the royal treasures. Houses 129 panel paintings by Master Theodoric in the Chapel of the Holy Cross (the world largest of its kind). www.hrad-karlstejn.cz WHERE TO EAT The Alcron at the Radisson Blu Alcron Hotel One Michelin star restaurant in Prague with exceptional service, and meticulous attention to detail will have you talking for years to come. Stepanska, 40 - 11000; www.radissonblu.com/hotelprague/dining/the-alcron

ČESKÝ KRUMLOV A stunningly picturesque UNESCO world heritage site overlooking the Vltava river in Southern Bohemia. www.ckrumlov.cz

State Castle Český Krumlov Masquerade hall, Baroque theatre, cloak bridge and Rococo gardens are impressive examples of each period. Státní hrad a zámek Český Krumlov Zámek 59; www.castle.ckrumlov.cz

KUTNÁ HORA An old silver mining town that figures prominently in the history of the Czech Republic. Kutná Hora’s history is both above and below ground. Sites of interest include St. Barbara’s cathedral, the church of St. John of Nepomuk, Palacky Square, and The Italian court, the Church of the Assumption of Our Lady and Saint John the Baptist and the impressive and unique Sedlec Ossuary (in nearby Sedlec). www.kutnahora.cz PLZEŇ Located in South west Bohemia, it is known as the birthplace of Pilsner beer. Lovely town square with Cathedral of St. Bartholomew, Plague column and historical houses. The town also has a beautiful Moorish Revival Great Synagogue and puppet museum. www.turisturaj.cz

WHAT TO DO Tour the large Pilsner Urquell brewery, the brewery museum the underground cellar labyrinth. Don’t miss the restaurant on premises, Na Spilce serving authentic Czech dishes served up with delicious cold beer no less. www.pilsner-urquell.com; www.prazdrojvisit.cz/en/ KARLOVY VARY Also known as Carlsbad, this spa town features several mineral hot spring colonnades, glassworks, and a liqueur factory. www.karlovy-vary.cz/en

WHERE TO STAY Dvořák Spa Hotel Located on the charming cobblestone streets, the 126 room hotel is conveniently situated. Spa features excellent treatments (worth the trip alone). Restaurant has views of Teplá river. Don’t miss the library bar, sitting in a cozy chair sipping Bohemia sekt (free welcome drink offered). CZ-360 21 Karlovy Vary, Nová Louka 11; www.vi-hotels.com/en/dvorak WHERE TO EAT Charleston restaurant and club A 1930’s style restaurant with wrought iron balustrade, old black and white photos of film stars, Tiffany type lamps and porcelain piano. Silky mushroom soup and roasted duck are standouts. Bulharská 1; www.charleston-kv.cz

WHAT TO DO The Jan Becher Museum Tour the museum and taste the unique herbal bitter made with herbs. www.becherovka.cz. Moser Glass Visitor Centre, www.moser-glass.com. Diana tower Funicular to lookout point. www.karlovy-vary.cz/en/diana-tower. Castle tower, www.karlovy-vary.cz/en/castle-tower. Colonnades www.karlovy-vary.cz. Alžbětiny lázně (Elizabeth Baths), www.spa5.cz LIBEREC REGION Located in Northern Czech Republic, the area is natural beauty personified. Plenty of opportunity to hike, and experience the outdoors. www.infolbc.cz

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GUIDE TO CZECH REPUBLIC (continued) WHERE TO STAY The Forest Garden Hotel A haven tucked away in the mountains. Don’t miss the full country breakfast. Mezna 90, 40717 Hřensko; www. theforestgardenhotel.cz

Certrum Babylon A social and entertainment complex that includes a hotel with more than 400 rooms. Nitranská 1, 460 12 Liberec; www.centrumbabylon. cz, www.babylonliberec.cz Pytloun Design Hotel An affordable hotel with restaurant. Proletářská 195, Liberec 25, 460 25; www.design-hotel.cz

WHAT TO DO Czech Switzerland National Park Hike the beautiful park filled with geological wonders. www.pbrana.cz/en, www.ceskesvycarsko.cz

Sklářské (Glass) Museum Exhibits include the unique Kamenický glass mu-

sical chair made by Elias Palme in the last decade of the 19th century for the Maharajah's Palace in Hyderabad, India and many other intriguing artifacts. Osvobození 69, 471 14 Kamenický Šenov; www.muzeumskla.cz, www.kamenicky-senov.cz Gorges in Hřensko Enjoy a leisurely boat ride between the gorges on the Kamenice River. www.soutesky-hrensko.cz

Anežka glass studio (Bořek Šípek Glassworks) Visit the beautiful, unique and colourful work of Czech artist, Bořek Šípek said to be the father of “neo-baroque” style. Ke Koupališti 1390, 473 01 Nový Bor; www.boreksipek.com, www.sipekglass.com

Granát Turnov Tour this cooperative, the largest processor and manufacturer of Bohemian garnets some of the most esteemed in the world. Výšinka 1409, 511 14 Turnov www.granat.eu/en/bohemian-garnet/customer-

center-gallery.

Museum of glass and Jewellery in Jablonec Divided into two sections: The art glass and folklore ethnic section housed in the former residence known as Klemencovsko. U Muzea 398/4, 466 01 Jablonec nad Nisou; www.msb-jablonec.cz

Český ráj Also known as “Bohemian Paradise”. A protected natural landscape, with plenty of opportunities for hiking. Lookout points at Hrubé, Suché, Prachovské, and Klokočské. www.cesky-raj.info WHERE TO EAT Penzion Na Vyhlídce and Restaurace v Českém Švýcarsku Offers nine apartments located in Mezna, in the heart of the Czech-Saxon Switzerland National Park. Restaurant serves Czech specialties. Mezná 80, 407 17 Hřensko; penzionnavyhlidce.eu

RESOURCE GUIDE Behind the Cover Page 7 L’OREAL www.lorealparis.ca Available at mass retailers; REVLON www.revlon.ca Available at mass retailers. Gift Guide Page 11-16 18 GREATEST GOLF’S LIMITED EDITION COFFEE TABLE BOOKS Available in select golf stores nationwide and online at www.18GreatestGolf.com; AVEDA www.aveda.com Visit website for full list of locations; ARCHITEC www.architecproducts.com Available at London Drugs, Home Outfitters, Sears BALENCIAGA Available at The Bay, Holt Renfrew, Ogilvy, Murale, Shopper’s Drug Mart/Pharmaprix, Sephora; BED BATH AND BEYOND www.bedbathandbeyond.ca Available through website and in store for a complete list of retail locations see website; BREAKFAST CLUBS OF CANADA www.breakfastclubscanada.org To make a donation visit website; CANADA HELPS canadahelps.org To make a donation visit website;CND www.cnd.com Visit website for full list of retailers; CITYSLIPS www.cityslips.com Available online through website; CORK POPS www.CorkPops.com For a complete list of retailers email corkpops@intcon.ca or info@icmcanada.ca; DANESCO www.danescoinc.com Visit website for a complete list of retailers; DYSON dysoncanada.ca Available online through website and at Canadian Retailers: Future Shop, Best Buy, The Bay, Home Outfitters, Sears, The Brick, Bed Bath and Beyond, and Independent Dyson Retailers; ENCOUNTER www.calvinkleinfragrances.com Available at The Bay, Sears, Shoppers Drug Mart, Sephora; FLURRIES www.flurriessheepskin.com Available online through website and at the following retail locations in Calgary SouthCentre Mall, 100 Anderson Road SE, 403-225-2540 and TD Square, Holt Renfrew Bldg., 516 8Th Ave NE, 403-262-6428 for complete list of retail locations see website; FRESH www.fresh.com Available through website; GOOD EARTH CAFES www.goodearthcafes.com For complete list of retail locations see website; GUERLAIN Available at Guerlain boutiques and counters; GUESS Available at The Bay, Sears, Murale, Shopper’s Drug Mart/Pharmaprix, Sephora; HADAKI www.hadakishop.com Available online through website, and at The Loop in Calgary, Alberta; Raw Athletics in Kelowna BC; Tweed in Toronto, Ontario; Jack's Place in Wainwright, Alberta; Muttart Conservatory in Edmonton; for complete list of retail locations see website; HANES SHAPEWEAR www.hanes.com Available at Walmart; INIDGO www.chapters.indigo.ca For a complete list of retailers see website; JO MALONE www.jomalone.com Available at Holt Renfrew; LA VIE EN ROSE www.lavieenrose.com For a complete list of retailers see website; LAMPE BERGER www.lampeberger.ca For complete list of retail locations see website; LITTLE BRA COMPANY www.thelittlebracompany.com For a complete list of retailers see website; LODGE www.lodgemfg.com Available through website and Home Outfitters, amazon.ca, canadianoutdoorequipment.com; MARK’S www.marks.com For a complete list of retail locations see website; MOLECULE-R! www.molecule-r.com Available online through website; NAOT www.naot.ca For complete list of retail locations see website; ORIBE www.oribe.com Available at Holt Renfrew; PANDORA www.pandora.net For a complete list of retailers see website; PURE HANDKNIT www.pureandco.com Orders may be directed to a Sales Representative (see website or www.facebook.com/purehandknit for details) or faxed direct to PURE & CO., 1-888-819-9139; SAVE THE MANATEE savethemanatee.org To make a donation visit website; SHIELDED SPI BELT spibelt.com Available online through website; SKULLCANDY skullcandy.com Available through website; SOFIA FENTON www.sofiafenton.com Available online through website; SONOS www.sonos.com Available at Best Buy, Future Shop and select audio specialty stores across Canada. To locate an authorized Sonos dealer in your area see website or call 1-800-680-2345; SONY store.sony.ca Available online through website and at Sony Stores nationwide; SOREL sorel.com Available online through website and at retailers across Canada; TIMEX/HBC Available exclusively at Bay stores across Canada and at thebay.com and timex.ca; STUNGLASSES www.facebook.com/stunglasses Available through website at stunglasses.com/shop.php; TEMPERENCE www.bootlegger.com Visit website for full list of locations; TOM FORD BEAUTY www.tomford.com Available at Holt Renfrew; THE SWEET BOOK OF CANDY MAKING www.elizabethlabau.com/books Available at Amazon; TRUDEAU www.trudeaucorp.com For a complete list of retailers see website; UNCOMMON GOODS www.uncommongoods.com Available online through website; UNIQUE LIVES SERIES uniquelives.com For more information call 1-866-449-8118; Imbibe Page 16-18 ALL BRANDS Available at liquor stores. Need It Want It Page 19 QUALIFIRST (FORMERLY EPICUREAL) www.qualifirst.com Available through website; NATURE’S PATH www.naturespath.com Available at most major grocers and health food stores; GREEN AND BLACKS www.greenandblacks.com Available at natural health and organic food shops as well as select major retailers across Canada such as Whole Foods, Metro, Sobeys and Loblaws; ROBIN HOOD www.robinhood.ca Available at Grocery Stores; CASCAL www.cheerscascal.com Available at Whole Foods; Treasure Trove Page 33 LUSH www.lush.ca For complete list of retail locations see website; QUO Available at Shopper’s Drug Mart shoppersdrugmart.ca; ALMAY Available at drug stores nationwide www.almay.com; DEMETER Available at The Real Canadian Superstore www.demeterfragrance.com; NEXXUS Available at drug stores www.nexxus.ca; LA ROCHE POSAY www.en.laroche-posay.ca Available at Drug and department stores; VASELINE Available at drug stores facebook.com/vaseline; DOVE Available at drug stores www.dove.ca; L’OCCITANE ca.loccitane.com Available through website and in store for complete list of retail locations see website; MAYBELLINE Available at drug stores nationwide www.maybelline.ca; ROCKY MOUNTAIN SOAP www.rockymountainsoap.com For a complete list of retail locations and retailers see website. Going for Baroque Page 34-39 THE OUTNET www.theoutnet.com Available through website; SWAROVSKI www.swarovski.com Available at Swarovski retailers; SHOPBOP www.shopbop.com; SIWY DENIM www.siwydenim.com Available at Bloke & Birde, Coco& Violet, and Mariah'S Contemporary Clothing; RW AND CO www.rw-co.com for a complete list of retail locations visit website; WINNERS www.winners.ca for a complete list of retail locations visit website; Passport Page 41 GLO BAG theglobag.com Available online through website and on www.Amazon.com; Samsung www.samsung.com/ca Available at Future Shop, Sears, London Drugs, Visions and Wal Mart; Fuji Film www.fujifilm.ca Available at Vistek, London Drugs, The Camera Store and Saneal Cameras; 56 | WINTER 2012/2013 | citystyleandliving.com


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Plzeň The angel water fountain in Plzeň town square, designed by Ondřej Císler

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“Write it on your heart that every day is the best day in the year.” - Ralph Waldo Emerson citystyleandliving.com | WINTER 2012/2013 | 57


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Fighting Hunger Worldwide

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Profile for City Style and Living

City Style and Living Magazine Winter 2012/13 Digital  

Food, Fashion, Travel, Czech Republic, 12 Days of Desserts

City Style and Living Magazine Winter 2012/13 Digital  

Food, Fashion, Travel, Czech Republic, 12 Days of Desserts

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