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APRIL 2014 Kimberley Seldon Editor in Chief

Victoria Drainville Executive Editor / Art Director

Cheryl Horne Managing Editor

Photographer Simon Burn

Contributors Lisa Canning Christine Da Costa Nicholas Rosaci Corey Burgan Jameson Fink

Design & Styling Team www.kimberleyseldon.com

Managing Director Marketing & Communications Amy Victoria amy@kimberleyseldon.com

Media and Public Relations media@dabblemag.com Owned and Published by Kimberley Seldon Productions Inc. Cheryl Horne, Managing Director cheryl@kimberleyseldon.com

909 Mount Pleasant Road, Toronto, Ontario M4P 2Z6 101 California Ave, Santa Monica, California 90403

www.dabblemag.com info@dabblemag.com While every effort has been made to ensure that advertisements and articles appear correctly, Dabble Magazine and Kimberley Seldon Productions Inc. cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for informational purposes only. The views expressed in this magazine are not necessarily those of its publisher or editor. All rights reserved. Reproduction in whole or part prohibited without written permission from the publisher.

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April 2014


EDITOR’S MUSINGS

Follow me... t f

@kimberleyseldon www.facebook.com/KimberleySeldon

Welcome Spring I know I'm not alone when I say that springtime seems well-deserved this year. After a gruelling winter, those of us in northern climes are ready to burst out of our heavy layers and surrender ourselves to longer days and abundant sunlight. It's time to put our bulky winter coats into storage and replace our salt-stained boots with open toed sandals. Our homes are equally ready to lighten up. Many of us schedule an annual window cleaning service for this time of year and spend free time puttering in the garden, contemplating new beds to plant. Our April issue pays tribute to this precious time of year, with a California home tour bursting with colour and pattern, an elegant estate tour in New Orleans (I'm still dreaming of Terri's garden and pool!) and a DIY project that will have your front door looking its best come Easter Sunday. We hope the weather is fine wherever you Dabble in the month's ahead.

Kimberley Seldon

Editor in Chief

April 2014

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ON THE COVER 16

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April 2014

La Nouvelle-OrlĂŠans Terri Goldsmith

10 Dabble Here, Dabble There, Dabble Dabble Everywhere 11 Contests Suzanne Tucker Interiors 12

Dabble Digs

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Just a Dab


ts en nt co of e tabl

HOME TOURS 28

Spring Forward Fiorella Design

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San Fran Dreamin' Suzanne Tucker

April 2014

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ts en nt co of e bl ta

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Industry Profile Gloria Roheim McCrae

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DIY Guy Paper Plate Wreath

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Infusion Cherie-Lynn Buchanan

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Savour South Korea Alison Kent

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Aloha Maui Erin Nadler

April 2014


ts en nt co of e tabl

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Dabble Chef Seared Tuna

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A Day with Chef Aaron McCargo Jr.

April 2014

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Apr. 7

High Point Market

here, there,

In More Money, More Profits, design guru Kimberley Seldon reveals Top Strategies for plugging gaps in profitability and increasing job and customer satisfaction through a unique 15 Step Project Management Plan. What: More Money, More Profits When: Monday, April 7th, 2014 Noon to 1:30 pm Where: High Point Theatre 220 E Commerce Ave, High Point, North Carolina www.highpointmarket.org

everywhere

Apr. 10

Cityline - Home Day

Don’t miss the 80/20 Rule of Decorating with Dabble's Editor in Chief, design expert Kimberley Seldon and host,Tracy Moore. www.cityline.ca

Design Express 2014: New York City

Apr-May 30-4

Join Kimberley Seldon in the Big Apple! Hotel: Waldorf Astoria When: April 30 - May 4 (5 days, 4 nights) Cost: $4,495/ double occupancy $5,790/ single occupancy www.kimberleyseldon.com/events


Contests... Win 1 of 3!

t f

@dabblemag www.facebook.com/dabblemag

Suzanne Tucker Interiors: The Romance of Design You can win a signed copy of Suzanne's book, offering unprecedented entrée to some of the United States' most exquisite and elegant residences from an art-filled contemporary townhouse to a massive mountain lodge, from a Normandy-style country estate to Tucker’s own home, this book is a must-read for the design aficionado. Value: US$65 Contest closes April 25, 2014 Courtesy The Monacelli Press

Enter to Win!

Ontario Science Centre Prize Pack Don't miss the Sultans of Science: 1000 Years of Knowledge Rediscovered Exhibit at the OSC March 7-June 7, 2014. You can Win: • Multi-pass to the Ontario Science Centre (5 tickets) • The House of Wisdom by Jim Al-Khalili • Pinhole camera kit Value: CA$160 Contest closes April 25, 2014 Courtesy Ontario Science Centre

Meet our Winner!

Carol Blackmore, Whitby, ON Kenwood Titanium Chef KM010 The Titanium Chef KM010 is Kenwood's most versatile kitchen machine, designed for an excellent cook who wants a high performance mixing machine. Value: CA$599 Courtesy Kenwood April 2014

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digs

WORDS BY LISA CANNING

Memory Maker Relive travel memories with this convenient take-along diary. Clear sleeves hold ticket stubs, postcards and mementos, with room in the margins for recording favourite moments. Travel Stub Diary, CA$17, UncommonGoods www.uncommongoods.com

Spring Cleaning Clean up kitchen spills and drips in style. Pieni Unikko tea towel set, CA$36, eq3 www.eq3.com

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April 2014


Eat, Drink, Nap Get lost in the pages of this beautiful hard-cover coffee table book. Learn how to create the SoHo House experience through recipes, décor guides, and images from Soho House properties around the globe. Eat, Drink Nap, US$50, Soho House www.eatdrinknap.com

Bright Blender Inject a fun pop of colour with this colourful countertop appliance. KitchenAid 5-Speed Diamond Blender, CA$200, KitchenAid www.kitchenaid.com

Fantastic Flipping Influenced by her passion for Latin cooking, celebrity chef Lorena Garcia brings a little “fantastic” to your cooktop with these vibrant utensils. Lorena Garcia’s Essential 4-piece Smooth Release Utensil Set, US$25, HSN www.hsn.com

Sunny Seat A classic silhouette gets a modern update in a sunny shade of yellow and new environmentally friendly materials. Eames Molded Fiberglass Armchair Rocker Base, CA$619, EQ3 www.eq3.com

April 2014

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DAB: Did you Dabble your way to success? GRM: Success is such a juicy and personal word. To me, it means doing things that I love every day, with people that I love, and enriching the world because of it. I’m passionate about designing my life on my own terms, and serving people in the process. So I went through 21 different jobs and 4 different career sectors before finding my definition of success. It’s being my own boss, and turning what I love to do into profitable services that I can offer others. Today, that includes an Amazon.ca best-selling book, BYOB: The Unapologetic Guide to Being Your Own Boss, a paid speaking career that I love, four years in business as my own boss, co-owning a digital strategy company, Wedge15, with my amazing husband Ricardo, and working with some of the most amazing clients across Canada.

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April 2014

DAB: How can someone Dabble into a career? GRM: Literally, one step at a time, with unwavering commitment, and the willingness to try new things and pivot as you learn and grow. There is a myth that I hear from nearly every one of my entrepreneurial clients, that success is supposed to happen over night. I have never seen an overnight success that sustained the test of time, or had any qualitative longevity to it. I think about it this way: we each have 24 hours in a day; we are each given an average of 85 years on this planet; and, we are each given natural talent that can be honed into profitable skills. The key is, you have to practice, practice, and practice until others want more of what you have to offer. That’s when you make what you dabble in your career. It’s our job to figure out why we’re here and make a positive impact while we are. I believe in Malcolm Gladwell’s assessment, that after about 10,000 hours of honing a craft, you can turn what you’re dabbling in, into expertise. Then, sell it.


DESIGN

y tr us Ind file Gloria Roheim McRae Pro “I dabble in social media, branding, love, personal development, speaking and writing.” ~Gloria DAB: What’s your advice for people who want to BYOB? GRM: Practically speaking, buy my book, and do all the worksheets. Not even kidding. That alone will set you up for success as a boss. Also, prepare yourself mentally for the most challenging and rewarding exploration you’ll ever have. Downscale your cost of living, ensure you have a means to cover your basic cost of living should your business take a few months or a year to yield any profit. And equally critical, assemble your team―a support squad who understand the roller coaster world of entrepreneurship and boss hood, who will encourage you and support you on those tough days. Being your own boss is way more responsibility than having a boss, and the leadership it will require, necessitates the importance of having a support group of friends and colleagues. Last, take care of yourself. It’s a long race. It takes time to build your tribe, your brand, your customers.

A Gen Y native, Gloria grew up digital. She began her career in public affairs, pivoted into the not-for-profit, then private sector before redefining herself as an entrepreneur. In her quest to do what she loves she has worn many hats, including policy advisor, international project manager, and market research consultant. Dabble gets advice from Gloria on becoming your own boss.

DAB: List of 5 things you can’t live without. GRM: High speed wireless Internet; the loving and supportive partnership of my husband and business partner; a solid latte, European style; travel and variety; and my Apple devices. I can change the world with those 5 things.

“Pace yourself for the long haul, or you’ll end up burnt out and stopping like too many businesses after their first year. It breaks my heart when I see that. So I wrote a book to help.” April 2014

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HOME TOUR

La Nouvelle/

Orleans PHOTOGRAPHY BY CHERIE-LYNN BUCHANAN

Sweeping down the intricate wrought iron staircase, surrounded by luxe floor mosaics and crystal chandeliers, who wouldn’t feel like a French empress? Terri Goldsmith gives Dabble a royal welcome, New Orleans style.

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April 2014


DESIGN

April 2014

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HOME TOUR

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April 2014


DESIGN

U

nlike the proverbial shoe maker’s child, antique dealer Terri Goldsmith enjoys living in a well-appointed home. One that shows off her masterful skill in decorating with fine furnishings, attention to detail and savoir faire. Celedon is a refreshing complement to the more neutral French grey and buff colours in this cozy family room.

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Visit Terri’s store:

Maison de Provence

April 2014

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HOME TOUR

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April 2014


“

“

DESIGN

The formal living room is filled with fine antiques Terri has sourced during her many trips to Europe.

April 2014

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HOME TOUR

A velvet sofa rests handsomely beneath a hand-painted wooden screen. Silk drapes puddle decadently onto gleaming parquet floors.

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April 2014


DESIGN

April 2014

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HOME TOUR Antique dealer Terri Goldsmith arranges a bounty of hydrangeas and lilies in her elegant foyer.

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April 2014


DESIGN

The garden and pool mirror the formality of the home. Manicured walkways are outlined with neatly clipped box wood hedges. April 2014

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DIY Guy

Paper Plate Wreath PRODUCED BY NICHOLAS ROSACI

Springtime Welcome 26

April 2014


Materials Required: 50 standard paper plates with frill edges 16 “ grapevine wreath form Spray paint – Outdoor/Indoor – Krylon – gloss Black tea bag and container sized to fit a paper plate Glue gun and glue sticks Hardware to hang wreath

1 2

Crumple paper

3

SPIRAL PLATE

4 5

Slightly crumple the paper plates and soak in a container with water

and tea bag. Remove from water, flatten. Let dry completely on newsprint or on an oven rack set to very low heat for a few minutes.

SPRAY PAINT

Spray paint both sides of the paper plate and, if desired, the grapevine wreath. Let dry.

Cut each plate into a spiral. Cut the outer edged of the spiral with a bit of waviness to create a more realistic flower pedal look.

PAPER ROSES

Create paper roses by turning the spirals in a circular fashion starting at the center and creating outer layers as you wind. Use small dabs of hot glue to keep the paper flower from losing shape. For the best effect, each flower will look slightly different, some wound tighter than others.

SPRING WREATH

Affix the paper roses around the front face of the grapevine wreath using hot glue.


HOME TOUR

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April 2014


DESIGN

Spring Forward PHOTOGRAPHY BY Frank Paul Perez

When clients moved from Connecticut to sunny Menlo Park, it didn’t take them long to shed those extra layers required for warmth back home and embrace their new lighter California lifestyle. Naturally, hiring the right designer helped them accomplish all their goals.

Mary Jo Fiorella of Fiorella Design was keen to create a blend of east coastwest coast that would respect her client’s love for architecture with a pedigree and inject a more playful sunny palette. The result? Springtime, year round.

Panelled walls and cofferred ceiling, were designed and installed to satisfy the clients’ craving for architecture more commonplace in stately east coast homes. The sunburst mirror is a “placeholder” to enjoy until a large scale piece of artwork is purchased.

April 2014

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HOME TOUR

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April 2014


DESIGN

Art

Oil painting by artist Michelle Armas provides a counterbalance to the geometric prints on the furniture and pillows.

April 2014

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HOME TOUR

Drama

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April 2014


DESIGN

KITCHEN: The all-white kitchen gets its drama from dark stained 5� wide rift cut white oak floors, with a Rubio Monocoat oil finish. The table and Navy chairs are Restoration Hardware.

�

DINING ROOM: White panelled wainscotting is handsomely paired with a Phillip Jeffries grass cloth (Manila Hemp Graphite 3444). The head chairs, backed in raspberry, create a flow of colour from room to room.

April 2014

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HOME TOUR

Children’s Bedroom: Fiorella likes to take her colour cues from the clients—pink and green are obviously a favourite combination for the girls (age 4 and 6) in residence.

Family Room: “We rotated the kitchen and removed walls so all the rooms face the back yard and pool area.”

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April 2014


DESIGN

Style

April 2014

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Infusion PRODUCED BY VICTORIA DRAINVILLE

A distressed piece of furniture adds warmth and personality to any style of decorating. Cherie-Lynn Buchanan captures the details of a French provincial table.

colour

shape

texture

A French grey and beige aubusson pillow? Nothing say French more than this cozy addition to a sofa.

Add detail to cabinetry, mantels or over door ways with a handcarved acanthus leaf motif.

Shop flea markets for antique encyclopedias to style the mantel or shelves.

April 2014

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•DREAMIN’ • SAN FRAN

PHOTOGRAPHY BY Matthew Millman

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April 2014


DESIGN

“Given the exquisite location of this property with south facing, endless views, the living room and adjoining study are dream spaces in which to live and entertain.� ~ Suzanne

April 2014

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HOME TOUR Nathan Oliviera’s self-portrait “Bowler” strikes a jaunty pose in the contemporary living room.

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April 2014


DESIGN

A prime waterfront location on San Francisco Bay comes with many perks, including unobstructed views of Golden Gate Bridge, Alcatraz and the city of San Francisco. Suzanne Tucker, principal designer and president of Tucker & Marks, Inc. knew her challenge in designing a contemporary living space in this coveted location was to create an interior that complemented rather than competed with the famed views. It’s clear, she was up to the challenge.

• April 2014

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HOME TOUR

Squeak Carnwath’s “Beginner”, 2008, rests over the contemporary fireplace mantel.

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April 2014

The scale of the room demanded large scale furnishings like the 12’ long sofa in the style of Jean Michel Frank and the Giacometti-inspired bronze base coffee table with petrified stone Madagascar top. Both pieces were custom designed by Tucker & Marks.


DESIGN One of a pair, the walnut, ivory and ebonized Louis XIV concave block front commodes are from C. Mariani Antiques. Italian, late 17th century.

Win

Want to see more?

One of three signed copies of Suzanne Tuckers Interiors: The Romance of Design

April 2014

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SNAPSHOT

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April 2014


TRAVEL

Savour

ea or K h Sout

From the dynamic urban metropolis of Seoul to serene Buddhist temples which dot the outlying towns, South Korea is, quite simply, awe-inspiring. WORDS AND PHOTOGRAPHY BY ALISON KENT Seoul is the vibrant and vivacious capital of South Korea. Its location strategically chosen to take advantage of neighbouring peaks which offered protection from would-be invaders. The meandering Han River flows through the core of the city, providing a vital route for trade and transportation. Through the years, Seoul has grown and flourished as a bustling and dynamic metropolis, and is currently home to more than 10,000,000 residents. Street food vendors are plentiful and conversely there is no shortage of acclaimed restaurants so the hungry traveller will easily be able to experience Seoul’s gastronomic delights. Between meals, there are an abundance of fashion shops, fabric markets and electronic stores to tempt shoppers.

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SNAPSHOT It is traditional to pour and serve with two hands.

eat Visitors can find it challenging to locate some of the city’s best eateries within Seoul’s maze of food markets. For that reason, the Korean Night Dining Tour is a worthwhile expense. Led by O’ngo Food Tours, food lovers experience a diverse array of authentic Korean restaurants in a single evening. Bring your appetite on this educational walking tour. You’ll taste popular (and delectable) dishes such as haemul pajeon, a savoury seafood and green onion pancake, which is fried, cut into wedges and served with a soy dipping sauce.

visit

drink Soju , alcohol fermented then distilled from rice or other grains, is the country’s most popular liquor. It’s sometimes referred to as the Korean equivalent of Japanese sake. An integral element of Korean culture, soju has many customs and precise rituals surrounding its consumption. Visit any bar in Seoul to observe or partake in the refreshing light liquid. Linger at the bar and and you’re bound to see a drinking game begin among friends who order anju, the snacks that traditionally accompany said drinks. Gun bae!

tour One of the most adored and honoured of the nation’s architectural and historic treasures, Changdeokgung Palace is a UNESCO World Heritage site. The property includes the well-loved Secret Garden and was originally home to the royal family. Visit during late spring to marvel at the abundance of pink cherry blossoms.

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April 2014

For arts and culture enthusiasts, the Leeum Samsung Museum of Art is worth a visit. Divided into two galleries, the first one houses and preserves traditional Korean art, along with a stunning display of impeccably crafted Celadon pottery spanning centuries. The second gallery features works of art by international and Korean contemporary artists. Dabble Savvy: Purchase a digital audio guide at the gallery’s front entrance to make the most of the learning experience.

explore An aerial view from the top of the Seoul Tower provides a great vantage point. On the way out, check out (or add to) the colourful display of “love locks” at the towers’ base – affirmations of unbreakable love left over the years by thousands of sweethearts. Walk through picturesque and narrow roads of the historic Bukchon Hanok area. When it’s time to recharge, park yourself at Doo Roo coffee house. Give yourself enough time to explore Dongdaemun, Namdaemun and Itaewon markets. There’s a never-ending selection of food, fashions, skincare shops, and tea stands. If the weather isn’t cooperating head underground and discover a network of sub-level shops, including COEX Mall – a mega-sized shopping centre replete with an aquarium, cinema complex and a museum devoted entirely to kimchi, the fermented vegetable condiment Korea is famous for.


TRAVEL

Jeonju Three hours south of Seoul by car or train is the ancient city of Jeonju. Cherished for its pansori, or musical storytelling, intricately handmade hanji paper and traditional hanok houses. Mention the city of Jeonju to any Korean and you’ll undoubtedly hear of its stellar culinary scene. Jeonju is especially famous for its bibimbap, a deceptively complex meal consisting of rice and vegetables as base ingredients, with countless flavour combination add-ins. Add a dash of gochujang, a hot chili pepper paste. So popular is this beloved dish, it’s got its own musical, Bibap. (Ask your concierge for tickets.)

Tour: With nearly700 heritage structures, Jeonju Hanok Village is the most expansive cluster of original and traditional Korean houses in the country. Hanok homes are referred to as living museums, with their layout, structure and architecture dating back to the early 1900’s. Many hanok houses offer tourist accommodations for those wanting an authentic experience. Visit: Nearby Maisan Provincial Park is worth the detour, if only to behold its two mountain peaks shaped like horse’s ears. Hike to the base between the peaks and visit Tapsa Temple with its 80 stone pagodas. No need to pack a picnic, as there are dozens of food vendors selling everything from roasted chestnuts to barbecued pork. Eat: Gogung is considered by many traditionalists to be the best restaurant to experience authentic bibimbap. This particular dish style dates back hundreds of years and was served to kings of the Joseon dynasty. The multiple textures and flavours include the surprising and flavourful addition of locally grown dates and walnuts.

Love locks.

Seoul Night Market

April 2014

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SNAPSHOT Alison poses at Maisan Provincial Park with Mount Mai as a backdrop.

Temple Stay: Located near the Yellow Sea in southwestern Korea, Seonunsa Temple is one of more than 100 South Korean holy places enrolled in the Temple Stay program. Each location offers its own distinct program, with stays varying from a few hours to a few days.

Temple Stay I hear chanting that is nothing short of mesmerizing as I make my way to the Seonunsa Temple. The temple monks sing in prayer and though I can’t speak the language the melodies are moving nonetheless. The Temple Stay program lures me here, with its offerings of wholesome and restorative vegetarian meals, inspirational walks through the forest, evening tea ceremonies, Zen meditation and lotus lantern making classes. Well into its tenth year, Temple Stay tourism continues to grow in popularity with Koreans, foreign travellers, and anyone looking to gain insight beyond the usual vacation getaway experience. The cultural program offers a unique opportunity to experience the 1,700-year-old tradition of Korean Buddhism first-hand. Expect to depart feeling invigorated and inspired.

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April 2014


TRAVEL

A saffron robed monk makes his way to Seonunsa Temple. April 2014

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SPECIAL FEATURE

“This beautiful island is rich in history and culture and filled with the timeless traditions of the Hawaiian people.�

The Hawaiian Islands were formed by volcanic activity more than 4 million years ago. Each island is made up of at least one primary volcano, except for the Big Island, of Hawaii, which has five.

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April 2014


TRAVEL

Aloha

Maui WORDS BY ERIN NADLER

Floating in the Pacific Ocean, the state of Hawaii consists of eight major islands with Hawaii, more affectionately known as the Big Island, the largest. In search of the “stuff that dreams are made of” I head straight to Maui. Before leaving on any trip, I like to research restaurants, activities and even get a little history lesson on my destination. Still, I was unprepared for the beauty and warmth I felt arriving in Maui. While Maui is small in comparison to the Big Island of Hawaii, it delivers enormous satisfaction as a destination rich in history and filled with the timeless traditions of the Hawaiian people. Maybe it was the warm fresh breeze wafting through the open-style airport, but I felt instantly relaxed upon arrival. The drive to Kapalua, my destination on the North-Western corner, took 45 minutes. Time passed quickly owing to the mesmerizing scenery of winding roads with rock formations on one side and deep blue water on the other. Postcards and movies really do not do it justice. Arriving in Kapalua, I am greeted with perfectly manicured trees, vibrant coloured flowers and lush green lawns leading to the gorgeous resort I call home for the next ten days. I’m greeted with the customary Hawaiian lei made of flowers, leaves and kukui nuts - a gesture of love and friendship. An hour from touch down, I’m already feeling the aloha spirit and wondering how soon I can swim in the ocean, or go whale watching, or hike in the rainforest or sample the local cuisine. For my first adventure I set out on the Pacific Ocean for the island of Lanai. It promises to be an exciting day of whale and dolphin watching with some snorkeling thrown in. The crew is from the Pacific Whale Foundation, a not-for-profit organization whose goal is to protect Maui’s oceans through science and advocacy. I’m on board with marine biologists and grad students who are eager to share their passion for the living ocean. It’s not long before I we see whales in the distance en route from Alaska to mate in warmer climates. The dolphins approach the boat in large schools, frolicking in our wake and performing mid-air acrobatics with a contagious joy. It is like nothing I have ever seen.

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SPECIAL FEATURE dirty and in touch with nature. The terrain is muddy and difficult to navigate thanks to the consistent incline. The hiking requires concentration as there are extreme heights and dubious edges to avoid. Our nimble guide points out native trees and plants and tells us that avocados, pineapples and bananas grow in the rainforest and can be eaten right off the tree. I am struck by the variety of colour and texture in this primordial setting—watery blues, lush greens in the bamboo and foliage, reds and oranges in the flowers and plants. Thankfully there are no snakes, alligators, or predatory animals to encounter, but the mosquitoes have their way with me. During my brief stay I often feel compelled to pause, take a deep breath and look around carefully. Taking it all in, it’s clear that I’m part of something bigger, a concept that makes me feel grounded and grateful.

Back on land, I visit the town of Lahaina. In the 19th century, this was the center of the whaling industry. Today, it’s a mecca for tourists. The humble wooden buildings, which once served the sailors, are now converted to galleries, restaurants and shops. I leave the shoppers on Front Street and make my way to the town’s most famous attraction, a one-hundred and thirty eight year old Banyan tree, its enormous roots taking hold of the sacred earth. As many of my most vivid travel memories involve local cuisine, I am eager to taste the fish, root vegetables and fruit, prepared American style with an Asian infusion. Fresh Mahi Mahi and Ahi Tuna top my list of must tries and I’m especially keen to find one of them coated in macadamia nuts, another Hawaiian staple. On the sweet side, the pineapple is juicy and quickly becomes my breakfast staple and go-to pool side snack. No trip to Maui is complete without a visit to Wailea, an hour’s drive from Kapalua. Fine hotels, expensive shops and haute cuisine reward the wanderer. Part of what makes a trip exciting and memorable for me is exploring outside my comfort zone. With this in mind, I set out for an adventure in the rainforest with Hike Maui. Though I wouldn’t describe myself as “outdoorsy”, once in a while I like to get down and

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April 2014

Add Maui to your travel wish list. The sunny days are perfect for adventure or just lounging by the pool. The casual, laid-back atmosphere encourages visitors to leave their troubles at home and adopt a “hang loose” attitude. “A hui hou kakou” or, until we meet again. Aloha.

Erin’s Top 5

Hawaiin songs to help you “Hang Loose”

Israel “Iz” Kaanaoi Kamakawiwoole

Somewhere Over the Rainbow/ What a Wonderful World

Don Ho

Tiny Bubbles

Jack Johnson Upside Down

Na Leo Pilimehana Local Boys

Brothers Cazimero Pua Lilia


TRAVEL

April 2014

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Dabble Chef

seared tuna RECIPE BY COREY BURGAN PHOTOGRAPHY BY SIMON BURN

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April 2014

“Sesame seeds are an ideal crust for succulent seared tuna,” says Dabble’s master chef, Corey Burgan.


FOOD

Spicy Mayo INGREDIENTS 1 tbsp Sambal sauce (chili sauce) ½ cup mayonnaise

Directions Mix ingredients together in a small mixing bowl. Set in fridge until serving.

Sesame Crusted Tuna INGREDIENTS

2 pieces sushi grade tuna Salt and pepper 2 tbsp olive oil 1 cup onions, julienne 1 cup red peppers, julienne 1 cup green peppers, julienne 1 cup celery, julienne 1 cup carrots, julienne 3 cloves of garlic 1 orange, zest and juice 2 tbsp chopped fresh ginger 2 tbsp sesame seed oil 1 baby bok choy, washed and julienne 1 cup of black or white sesame seeds ½ cup cilantro, washed and chopped

Directions Season tuna with salt and pepper. Pour the sesame seeds on a plate and roll the tuna edges in the seeds, making sure to cover all sides. If seeds are not sticking, cover the tuna with a tablespoon of olive oil before rolling. In a large sauté pan, heat the olive oil until it reaches its smoking point and then add tuna. Sear the tuna for approximately 2 minutes on each side and remove from pan. Set the tuna on a plate with a paper towel. Return the pan to the heat. Add onions, peppers, celery and carrots, then sauté for 5 minutes. Add garlic, orange zest and juice, ginger and sesame oil, continually stirring. Remove the pan from the heat and add bok choy. Slice tuna on a bias (4-5 pieces per serving). Plate the vegetables and fan tuna pieces on top. Pour the remaining liquid from the vegetables over the tuna and add a generous dollop of spicy mayo. Garnish with cilantro and serve.

Tip: Wash the bok choy thoroughly to remove any grit.

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New Jersey raised Chef, Aaron McCargo Jr. is the season four winner of The Next Food Network Star. Now, with a show of his own, the Big Daddy’s House star can also boast his own brand of herbs and spices as well as a cookbook, Simply Done, Well Done. Here are three of Aaron’s flavourful recipes. Trust us, you’ll want seconds.

A day with Chef Aaron

McCargo Jr. PhotographY courtesy Aaron McCargo Jr.

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April 2014


FOOD

Gruyère Cheese Omelet 6 1 tbsp 1 tbsp 1 tsp 1 cup ½ cup 8 slices ¼ cup 2 tbsp

large eggs kosher salt freshly ground black pepper crushed red pepper flakes Gruyère cheese, shredded oil-packed sun-dried tomatoes, drained and chopped bacon, cooked until crispy and then crumbled fresh basil leaves, whole or julienned canola oil

Preheat the oven to 400°F. In a medium bowl, vigorously beat eggs with the salt, black pepper and red pepper flakes for 4 to 5 minutes, until frothy. In another medium bowl, stir together the cheese, sun-dried tomatoes, bacon and basil. In a 12" ovenproof skillet, heat the olive oil over medium heat. Add the beaten eggs and cook gently, tilting the pan so the uncooked egg slides under the cooked parts. In 2 to 3 minutes, the eggs will begin to set. Sprinkle the cheese mixture evenly over eggs and remove pan from heat. Transfer the pan to the oven and cook for 3 to 4 minutes, until the cheese melts. Slide the omelet onto a serving platter, folding it over onto itself as you do. Let the omelet sit for 1-2 minutes, and then cut and serve. Serves 3

breakfast April 2014

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A DAY WITH

Spicy Cheeseburger Soup 1 cup potato, peeled and diced (1 medium allpurpose potato) ½ cup canola oil 2 lb ground beef 1 cup onion, finely diced ½ cup green bell pepper, diced ½ cup red bell pepper, diced ½ cup jalapeno chili pepper, diced 1 cup all-purpose flour 1 tbsp Italian herb blend* 1 tbsp kosher salt 1 tbsp freshly ground black pepper 1 ½ quarts beef broth ¼ cup beef bouillon powder 1 ½ lb white American cheese, thickly sliced ¼ cup scallions, chopped (white and green parts) In a large saucepan, put the potatoes and enough water to cover them by about 2". Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until fork-tender, about 15 minutes. Drain and return to the pain. Cover and keep warm. In a large stockpot, heat the oil over medium-high heat. When hot, add the beef and cook, breaking up the meat slightly with a wooden spoon, until the beef begins to brown, 6 to 10 minutes. Add the onion and bell peppers and cook, stirring, for another minute or two. Add the jalapenos and then the flour, herb blend, salt, and black pepper. Cook, stirring, until well mixed and thickened, 3 to 4 minutes. Add the broth and bouillon powder, lower the heat to medium, and cook, stirring, until heated through, taking care not to break the meat up too much. Remove the pan from the heat, add the slices of cheese, one at a time, and stir gently until the cheese melts into the soup and the soup becomes creamy. Add the scallions and potatoes and cook just until heated through. Serve hot. Serves 12

*On the Web

Aaron’s Italian Herb Blend Recipe

58

April 2014

lunch


dinner

FOOD

Stuffed Grilled Boneless Pork Chops 1 cup orange marmalade ¼ cup scallions, chopped (white and green parts) ¼ cup soy sauce ¼ cup spicy chile oil 9 oz fresh baby spinach 6 slices hickory smoked bacon, cooked and coarsely chopped (about ½ cup) 6 oz smoked Gouda cheese, cut into small cubes 1 tbsp chipotle chile peppers in adobo sauce, chopped 6x 8-ounce boneless pork loin chops kosher salt freshly ground black pepper 2 tbsp canola oil

In a small bowl, stir together the marmalade, scallions, soy sauce and chile oil. Set half the marmalade sauce aside for cooking and the other half for serving. Prepare a hot fire in a charcoal or gas grill and oil the grates. In a large saucepan with a tight-fitting lid, bring an inch of water to a simmer over medium-high heat. Steam the spinach in a steaming basket and set in the saucepan until wilted, about 2 ½ minutes. Lift the spinach from the steaming basket and transfer to a large bowl. Add the bacon, cheese and chipotle chilies. Mix well. With a small, sharp knife, slit the side of each chop to create a pocket that goes nearly (but not all the way) through the chop. Wiggle the knife in the incision to open the pocket. Using a spoon or your fingers, stuff each chop with the spinach filling. Secure the opening with toothpicks and then season the chops with salt and pepper. Brush both sides of the chops with canola oil. Grill the chops for 6 to 8 minutes with the grill covered, turning the chops 3 times during grilling. Remove the lid and brush the tops of the chops with the marmalade sauce for cooking. Continue grilling, turning once and brushing the other side with the marmalade sauce for cooking, until both sides of each chop are nicely browned and cooked through, 2 to 4 minutes longer. Remove the chops from the grill and let them rest for 10 minutes before serving with the reserved sauce. Serves 6

April 2014

59


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Issue 14 apr'14  

Each issue of Dabble Magazine brings you inspiring design from around the world, immerses you in cities ripe for discovery, gives you a tast...

Issue 14 apr'14  

Each issue of Dabble Magazine brings you inspiring design from around the world, immerses you in cities ripe for discovery, gives you a tast...

Profile for dabblemag
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