WINTER 2016 VOLUME 2 ISSUE 3
KITCHEN DESIGN PLUS BUILDING RELATIONSHIPS & TRANSFORMING HOMES
HALIFAX
THE ART OF ENTERTAINING LAYERING TO CREATE BEAUTIFUL, INTERESTING ROOMS CATCHING UP WITH SHAUN MAJUMDER
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HALIFAX
Winter 2016 Volume 2 Issue 3 Owner / Publisher Seann Gervason seann@refinedmagazine.ca Editor Lori McKay lori@refinedmagazine.ca
FIRST WORD With ReFINEd editor LORI MCKAY “My old grandmother always used to say, Summer friends will melt away like summer snows, but winter friends are friends forever.” – George R.R. Martin This winter issue of ReFINEd Halifax marks the one-year anniversary of our magazine. Seann, Jason, Ghislaine and I would like to thank all our valued advertisers, contributing columnists, writers and photographers for their support. We look forward to working with you in 2017! On our cover is a beautiful kitchen by Kitchen Design Plus. KDP owner Louise O’Haran is known for her unique designs and philanthropy. O’Haran’s charitable efforts received recognition this past year from the Association of Professional Fundraisers, where KDP received the 2015 award for Outstanding Small Business Philanthropist. This fall, I had the opportunity to attend two Atlantic Fashion Week showcases. The annual event, now in its 10th season, tried a different format this year, showcasing over a series of six nights. Held in a new venue, The Village Shops at Dartmouth Crossing, the smaller-style shows were fun, entertaining and inspiring. Many of the designers had pop up shops onsite, so you could check out the runway event and shop at the same time. To find out more about Atlantic Canadian design talent, read our fashion column by Angela Campagnoni, founder and creator of Atlantic Fashion Week. Thanks to Taste of Nova Scotia for their help with our Art of Entertaining article and supplying us with some amazing recipes from Nova Scotia restaurants. Also in this issue, you’ll find an amazing travel story on Thailand, an exclusive interview with This Hour Has 22 Minutes’ Shaun Majumder, a few festive drink recipes using whisky, tips for creating beautiful rooms by layering, and much more. Happy holidays from everyone at ReFINEd magazine!
Lori 4
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Designer Ghislaine Moffitt Contributing Writers Katrina Geenevasen-Garlough, Cheryl Doherty, Angela Campagnoni, Matt Jamieson, Anita Draycott, Matthew Harpell, Heather Waugh Pitts, Blake Hunsley Cover Photography Randall Tomada Photography Bruce Jollimore, Steve Jess, Randall Tomada, David Muir, Brent McCombs Distribution & Subscriptions seann@refinedmagazine.ca 902.476.4700
Seann Gervason Owner / Publisher seann@refinedmagazine.ca 902.476.4700
Jason MacDonald Advertising Consultant jasonm@refinedmagazine.ca 902.233.9582
Ghislaine Moffitt Designer ghislainem@refinedmagazine.ca
ReFINEd Halifax is published by ReFINEd Magazine Ltd., which is independently owned. Opinions expressed in ReFINEd Magazine Ltd. are those of the authors and do not necessarily reflect the views of the publisher or advertisers. ReFINEd Magazine Ltd. does not assume liability for content. All rights reserved ©ReFINEd Magazine Ltd. Reproduction in whole or in part without permission is strictly prohibited. For reproduction requests, please call 902.476.4700.
Heather Whitman Design. Luxury Linens. Loungewear. Bath & Body.
PANACHE LUXURY LINENS THE L U X U RY OF REST
“I believe rest is life’s simplest luxury.” – Heather Whitman, owner of Panache Luxury Linens Conveniently located in the Halifax Hydrostone area, Panache offers a world of modern romantic luxury. The boutique store is filled with lovely details; including, blushing fragrance stories, flirtatious touches, and the latest European styles with curated lines of natural bed linens, down products and loungewear.
Panache Luxury Linens 3132 Isleville St., Halifax 902.484.2799 www.panacheluxurylinens.ca
FALL TO PHO ST TE CON ERS N WIN
Capturing Fall
Annapolis Valley in the
Winning photo by Stephanie Hussey
Photo by Cynthia Street
Photo by Diana MacDonald
ReFINEd magazine, The Town of Windsor and The Town of Kentville would like to thank everyone who entered our Fall Photo Contest!
CONTENTS
VOLUME 2 ISSUE 3
58
36
DEPARTMENTS
FEATURES
32
58
STYLE & BEAUTY | 8
Keeping Politics Fun with Shaun Majumder
Travel Thailand
YOUR HEALTH | 20
36
72
The Art of Entertaining
Cover Feature: Kitchen Design Plus
CITY LIFE | 32 FOOD & DRINK | 36 RECREATION & TRAVELSCAPES | 58
52
AT HOME | 66
Walking In A Whisky Wonderland
BUSINESS TO BUSINESS | 92 MOTORING | 96
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STYLE & BEAUTY
Atlantic Fashion Week Season 10
THE FUTURE IN FASHION By Angela Campagnoni
Photos by Brent McCombs/AlterEgo Photography
Design by Kim Munson, Orphanage
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STYLE & BEAUTY
W
hen people ask me what I do, I generally answer that I work in the fashion industry. This can go one of two ways, either the person automatically envisions glamour and excitement, or they ask a lot of questions because that is such a broad brush to paint my life with. It’s hard for me to breakdown my role. I could give a resume or maybe try to explain the different experiences I have had, but one thing I can never truly explain is my passion for this industry and my desire to see others truly succeed. This year, my work with Atlantic Fashion Week has brought us to a milestone: Season 10. There is something about reaching this number that gives it more legitimacy in the eyes of attendees. It’s very similar to when we reached Season 5. This year it was a staple; a hard fast part of the industry and one of Atlantic Canada’s must-see events. The year ahead will see new focuses, new directions and added programing. We will be adding events and working on developing stronger sales initiatives for the creative arts community. When I see designers put their hearts into their work — whether they have goals to become internationallyknown, are focused as a local dealer
Design by Donn Sabean
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Design by Jenn Leblanc, Twigg & Feather
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STYLE & BEAUTY
TOP LEFT Design by Kim Munson, Orphanage; MIDDLE Design by Kaidain Ivy; RIGHT Design by Veronica MacIsaac; BOTTOM LEFT Design by Alora Arnold, Artifacts World
with online sales, or just working on a custom per order basis — one thing is always present: passion. In addition to their frustrations and triumphs, I often have the distinct privilege of witnessing their growth and debuts.
Making a Name in the Fashion Industry I have had the honour of watching many young and just-starting-out designers go on to do amazing things. Gordon Sisters with Beaufille and Conni Zafiris with Zafira Apparel, to name just a few. I have also witnessed the hard work of designer Lisa DraderMurphy, who has grown her brand to five stores and has won too many awards to list. I have seen Kim Munson’s clothing on international recording artists, and Veronica MacIsaac in Dress to Kilt in New York. I have also had the pleasure of working with some amazing design students. And, unfortunately, I have seen many talented designers have to leave their businesses. It’s a struggle for designers to get noticed in a sea of people trying to make a name for themselves. I hope to contribute to the success of some of these people, and that our work can benefit their labels in some way.
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TOP LEFT Design by Donn Sabean; BOTTOM LEFT design by Kim Munson, Orphanage; TOP RIGHT design by Veronica MacIsaac; BOTTOM RIGHT design by Amy Negus
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STYLE & BEAUTY
DESIGNERS
AFW 2016
Angela Campagnoni is the founder and creator of Atlantic Fashion Week, and has more than 25 years in the fashion industry. (Photo by Jenn Gregory)
Atlantic Fashion Week Season 10 saw 26 designers showcase in a six-part series throughout November and December. Shows featured everything from streetwear to accessory and couture. Visit www. atlanticfashionweek.com for designer BIOs and contact information. Labels included: Kim Munson, Orphanage Donn Sabean Alora Arnold, Artifacts World Veronica MacIsaac KeiKaiKoa Designs
Design by Amy Negus
Brent McCombs is the owner of AlterEgo Photography and a strong supporter of the fashion community in Atlantic Canada. alteregohalifax@mac.com www.alterego.zenfolio.com
Stephanie Rybczyn Vivacious Vixen Tenfed Xander Rory Citadel CC
Designer Amy Negus has been with us for seven seasons. A graduate of NSCAD, with a very distinct style and brand, she focuses on creating custom one-of-a-kind pieces. Negus has showed at NY Fashion Week and yet she has questioned her ability to obtain press coverage. This is a frustration that many designers face, both locally and nationally. This is an area AFW will work to improve in the design industry. Designer Kim Munson, Orphanage clothing, is one of the most skilled and technically flawless designers in our region. Along with her incredible drafting skills and pattern manipulation, I believe she has created some of the most newsworthy pieces around. In a perfect world, this information would be spreading throughout the industry like wildfire. We hope to make this happen in the future. Those tools for growth are coming. That way, when someone of Munson’s skill caliber launches her
rebranded label, everyone will take notice. Munson showcased her latest collection, Vanishing, at Atlantic Fashion Week on Nov. 26.
Meghan Kumar Court House Apparel Selasie K Tagboto
“With the Vanishing showcase, I want to tear down the classic conception of beauty,” says Munson. “I think beauty is power, and I want the people I cut for to feel powerful when they wear my clothing. I don’t want my clothing to be limited by gender and I want to open up gender lines and merge them. I think sometimes fashion can be seen as a frivolous thing, considering everything that is happening around us in the world. That said, fashion is my art, and it is my responsibility to create a meaningful narrative around my art.”
Amy Negus
It’s thoughts and passion like this, and surrounding myself with the mix of incredible talent, that is a constant reminder of what we have done with AFW, where we need to be, and what direction we need to take to get there.
Lemonade Stand Designs
STYLE & BEAUTY
Art Pays Me Kaidain Ivy Jenn Leblanc, Twigg & Feather Wear Your Label ELLAments by Tanya Drunk Gurl Collection Sueno Swimwear VLAD
Kelsey Erin Dee Silkie Anthony El-cid
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FireWorks Gallery
CRAFTING GORGEOUS CREATIONS SINCE 1977 By Lori McKay Photos Bruce Jollimore and courtesy of FireWorks Gallery
J
udy Anderson started making jewellery when she was 12 years old. Growing up in Connecticut, she took courses in jewellery making and ceramics, and became hooked. When she moved to Halifax at 17, she immediately started selling jewellery. “I noticed a real need for another craft store in Halifax,” says Anderson. When a shop became available at the corner of Blowers and Grafton streets, the then22-year-old opened FireWorks Gallery. The year was 1977.
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Anderson and her team of experienced goldsmiths have been offering a blend of old-world craftsmanship and cuttingedge jewellery designs for almost 40 years. A full service jeweler, the shop offers professional repair and restoration onsite. They carry their own creations, as well as works by other artisans and estate jewellery. “We have a display of works we’ve made and carry several Maritime artists. We also go to U.S. shows. We want to carry what is well designed and well made,” said Anderson, noting with the current
STYLE & BEAUTY
state of the Canadian dollar, they’re not buying a lot from the U.S. right now. Custom work is a big part of their business at FireWorks. “We work with our customers wants and style. We can go from antique to ultra modern. We let them guide us that way,” says Anderson. One thing is true of all FireWorks’ products, “Everything has a handmade quality to it. It is not mass produced.” The shop is continuously switching up artists, with a main focus on small artisan producers working with sterling silver, gold, platinum and gemstones.
Anderson credits her amazing staff of 14 for their continued success. Her goldsmith, Ha Luong, has been with her more than 30 years, and some of the sales staff more than 10 years. “The staff has really developed a rapport with customers. We’re always here, and people love that if something breaks, they can have it fixed onsite.” It’s this dedication to service and their lovely creations — rings, earrings, bracelets, necklaces and more to suit a range of budgets — that won the shop the Best of Halifax Jewellery in The Coast’s Best of Halifax Readers’ Choice Awards for 11 years in a row.
Jewellery Trends Anderson says today’s jewellery trends lean toward minimalistic, not heavy metal. They see a lot of modern engagement rings with delicate, organic lines using raw diamonds and roughly cut gemstones. “Years ago we would handcraft all our jewellery. The style was funky and craftsman. But the next generation behind me started to get very precise. They didn’t want things to look organic. It goes in cycles. Now the millennials trend toward organic again.” FireWorks began computerized designing in the 1990s, long before it became mainstream in the industry. “We can render in the computer, and from the computer it goes to a mill or a 3D printer to make the model instead of carving it by hand. So we were able to really increase the intricacy of our work through that,” says Anderson. “We also have a laser welder onsite, which allows us to do extremely delicate repairs with a beam of light. It allows us to repair jewellery that was un-repairable before.”
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FireWorks owner Judy Anderson and her daughter Leah
Clientele
Future Plans
Early on in the business, the name “Fire Works Gallery” came from “works made by fire.” At that time, the shop also carried ceramics and blown glass. After many years looking at customer demand, they found their niche and in the 1990s began to sell only jewellery. Ha Luong, master goldsmith
“It used to be more that you cater to your own age group, where you feel most compatible. But now that we’ve been here so long, we’ve gotten used to everything. We serve a broad age group now. And we’re dealing with second and third generations of customers.” – Judy Anderson
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“It used to be more that you cater to your own age group, where you feel most compatible. But now that we’ve been here so long, we’ve gotten used to everything. We serve a broad age group now. And we’re dealing with second and third generations of customers.”
Special Projects Anderson, a Buddhist herself, was appointed the jewellery artist to the Kalapa Court of Shambhala, in 2008. Anderson has made jewellery for the Royal Family of Shambhala, including a medal given to the Dalai Lama and a crown for the female head of Shambhala.
STYLE & BEAUTY
Anderson plans to keep going until either she or her goldsmith cannot make jewellery anymore. Her hope is for her daughters to carry on the business sometime in the future. Her daughter Leah has joined the team as junior buyer and merchandizer, while her younger daughter, Kira, studies business at St. FX. “I enjoy every day at work,” says Anderson, “with the never ending requests that come through the door and ideas that come from the gemstones I collect.”
FireWorks Gallery 1569 Barrington Street, Halifax 902.420.1735 1.800.720.GEMS (4367) info@fireworksgallery.com www.fireworksgallery.com Open Monday to Saturday 10 a.m. – 5:30 p.m.
“I Want it All”
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It’s All in the Details
Must-Have
Accessories By Katrina Geenevasen-Garlough
ccording to famous designer Michael Kors, accessories are the exclamation point of a women’s outfit. Here at ReFINEd Halifax, we couldn’t agree more. The right necklace or handbag can elevate any outfit, and take your look from ordinary to extraordinary.
TRINKETS Whether tucked into hair, or worn on clothing, designers such as Bottega Veneta had their models sporting unique trinkets on their fall 2016 runways. It’s the perfect excuse to slip into an antique store or raid your grandmother’s jewelry box for some sparkling broaches to tuck into your hair, or to pin all over a simple black sweater, as seen on the Dolce and Gabbana runway. STATEMENT CHOKER Reigning supreme on Paris’ fall runways, statement chokers are a chic trend the everyday woman can easily embrace. Don’t fret: today’s chokers are nothing like the ones we donned in the 90s (remember those stretchy chokers people were so fond of?). Instead, they range from classy and elegant to bold and bohemian. Sometimes, they’re a little rebellious. Not sure how to pull off the trend? Try wearing one with a simple offthe-shoulder top for a standout look.
SHORT CROSS-BODY BAG Whether you’re dashing to the office juggling a cellphone, coffee and laptop, or corralling your children on a trip to the grocery store, the cross-body bag is the perfect (stylish!) solution. While they’ve been around for a while, the latest look seems to be the shorter the straps, the better. In fact, many major designers, including Prada, were taking small-sized shoulder bags and having models wear them as a cross-body purse on their runways. To take the look from runway to real life, try shortening the straps on a cross-body bag you already own so it sits above your hip.
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POINTY-TOED PUMPS A trend many women will happily embrace this season is the pointy-toed pump. Ladylike and versatile, designers paired them with everything from sleek skirts, to trousers and leggings, making them the ultimate accessory. Grab a pair in a shade of nude to ensure they will go with anything and everything all season long, or something sparkly and have some fun.
CAPELETS Designers such as Christian Dior and Burberry featured this lovely, ladylike trend on their fall 2016 runways, taking a decidedly retro style and putting a modern twist on it. For an elegant, everyday look, try pairing a capelet with a statement necklace and slimfitting jeans. If you want to amp it up for evening, pair it with a mini skirt and tall boots. There really are no rules; the capelet is simply a fabulous way to swap out your regular jacket for something just a little bit different.
STYLE & BEAUTY
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YOUR HEALTH
TEA TIME By Katrina Geenevasen-Garlough
Confucius once said, “Tea tempers the spirits and harmonizes the mind, dispels lassitude and relieves fatigue, awakens thought and prevents drowsiness, lightens or refreshes the body, and clears the perceptive faculties.”
W
ith a host of vitamins, minerals and antioxidants in every cuppa, Confucius was obviously onto something. It’s been proven time and time again that a cup of tea can be beneficial to your health and well-being. According to the Tea Association of Canada, “The scientific evidence continues to mount about the numerous health benefits of drinking tea. Hundreds of recent scientific research studies have found many potential health attributes associated with tea.”
So put the kettle on, ready your favourite mug and read on to learn more about the surprising ways tea is steeped with health benefits.
caffeine with around 40 milligrams per cup. (To put that in perspective for you, coffee has roughly 50 to 100 milligrams a cup.)
Green Tea There have been endless
Scientific studies have shown regularly drinking black tea can help to reduce the risk of stroke and may also lower the risk of high cholesterol, kidney stones, osteoporosis and Parkinson’s disease.
studies done on the health benefits of green tea, and there seems to be a general consensus that it can boost metabolism, prevent cancer and ease the pain commonly associated with arthritis. Studies also suggest it can help those suffering from IBD, lower cholesterol and reduce inflammation. No wonder it’s touted as a wonder drink! The University of Maryland Medical Center suggests adults (it’s not recommended for children) drink two to three cups a day to achieve optimal health benefits. Caffeinefree versions are available.
Black Tea
The most popular type of tea, black tea contains the most
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YOUR HEALTH
Oolong Tea Hoping to shed some
pounds? Try drinking oolong tea, which some studies suggest can aid weight loss because it activates an enzyme responsible for dissolving triglycerides, the form of dietary fat that’s stored in fat cells. According to the Linus Pauling Institute at Oregon State University, oolong tea may also “protect against cardiovascular disease, osteoporosis and dental caries.” Other studies have indicated oolong tea lowers blood sugar levels, which might help people with diabetes maintain good glucose control.
DID YOU KNOW? Tea is the most widely consumed beverage in the world, next only to water.
What’s the best brew for you? Here are more of our top picks. [ CHAMOMILE ] Soothes the stomach, Relieves bloating and indigestion, Promotes relaxation
White Tea White tea comes from
young leaves and buds, which results in a sweet, mild flavour. And with only about 15 milligrams per cup, the caffeine content is very low. Studies completed at Pace University in New York have shown white tea extract can kill bacteria, viruses and fungi in the body with more success than other teas. Another study, done at Oregon State University in Corvallis, discovered white tea can help prevent colon cancer.
White tea also has a very high polyphenol count, which means it contains plenty of health-protective antioxidants. (There’s also lots of polyphenols in high-quality extra virgin olive oil.) And if you want to look younger, look no further. According to the official journal of the International Society for Complementary Medicine Research, white tea can also prevent wrinkles by strengthening elastin and collagen. Alas, we can rejoice! We’ve found the fountain of youth!
YOUR HEALTH
[ GINGER TEA ] Energizes and stimulates, Eases digestive troubles, Helps with nausea, Anti-inflammatory [ PEPPERMINT ] Aids in digestion, Helps those with irritable bowel syndrome, Eases nausea, Freshens breath [ NETTLE ] Eases arthritis pain, Helps with coughs and colds, Eases kidney and bladder problems [ LAVENDER ] Can help with sleep issues, Soothes upset stomachs, Soothes the mind
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This is your life…
make it beautiful
Locations in Locations in Kentville, Kentville and Greenwood Greenwood and Wolfville
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EXPERT ADVICE
EXPERT ADVICE
ARE DENTAL IMPLANTS GOOD REPLACEMENTS FOR MISSING TEETH?
A
dental implant is an artificial tooth root placed into the jawbone to hold a replacement tooth or bridge. Extensive research conducted in the 1960s showed that dental implants made of pure titanium integrates with the jawbone to become a permanent part of the jaw. As a result, dental implants are considered excellent options for patients who lost teeth due to an accident, periodontal disease or tooth decay. Similar to natural teeth, dental implants are prone to infection present in the mouth, including infection from gum disease. So it is important to eliminate all sources of infection in the mouth prior to considering dental implants. What are the advantages of an implant over a dental bridge or denture? A dental implant provides several advantages over a dental bridge or dentures, including: • Maintain the integrity of natural teeth. Where a tooth-supported bridge uses the adjacent teeth to support the bridge, dental implants function independently of the neighbouring teeth. • Maintain bone volume and health. Following the loss of a tooth, the host jawbone begins to resorb, leaving a visible defect that may result in an unattractive smile. About 80 per cent
of the bone resorption occurs within a year following the tooth loss. Timely placement of dental implants can slow down or completely stop this bone resorption. • Better esthetics. When properly planned and placed, dental implants provide the most natural esthetics, compared to a bridge or a denture. • Comfort. Patients wearing dentures often complain of bad taste, loose dentures or inability to enjoy food. Dental implants will eliminate these problems.
What if the bone where the implant is to be placed is not sufficient? Referred to as ridge augmentation, this surgical procedure involves augmenting the host bone before implants are placed. During this procedure, bone or bone substitutes are added where needed to ensure a proper foundation for implants. Depending on the extent of bone augmentation required, the healing may take up to nine months before placing implants. Patients missing teeth in the upper back jaw may require a sinus augmentation procedure, also known as a sinus lift. This procedure involves raising the sinus floor to create room for new bone to grow in preparation for dental implants. Similar to the ridge augmentation procedure, several months are needed for healing to occur before implants are placed.
Are there limitations to who can have dental implants? Placement of dental implants involves a surgical procedure. Similar to other surgical procedures, patients have to be in good general heath to go through surgery. Uncontrolled diabetes and systemic conditions compromising the individual’s immune system or interfering with normal healing are two main contraindications for dental implants. In addition, because dental implants are placed in the jawbone, the bone has to be sufficient in quantity to provide support for the implant. Last, but not least, smoking is a relative contraindication for dental implants, as the rate of implant failure is about 10 per cent higher in smokers than non-smokers.
YOUR HEALTH
Dr. Edmond Ghiabi Periodontist Pinnacle Dental Specialists 255 Lacewood Dr., Suite 307 Halifax 902.407.7377 admin@pdsns.com www.pdsns.com
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Glowing Skin at Every Age As we age, skin requires different degrees of care By Lori McKay
When it comes to the world of skin care products, women have countless choices. But how do you determine which products to purchase, and when? The wrong skin care routine can sometimes do more damage than good. ReFINEd chatted with clinical esthetician Susan Alward from The Summit spa in Halifax, to find out the best ways to protect your skin at every age.
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YOUR HEALTH
20s
As women in their 20s are often on a different budget, Alward recommends they buy only one, relatively inexpensive product: sunscreen. “It’s hands down the most import product they can buy, because it’s prevention,” says Alward. Choosing a sunscreen that works for your skin type can be tricky, as many young adults are still acne prone and may be concerned about the oil in certain brands of sunscreen. Alward suggests sunscreens that are made specifically for the face. “And if you try a few and they don’t work, you should get some expert advice. Sometimes you have to play a bit to find the right one.” Recap: Sunscreen, sunscreen, sunscreen
30s
If they haven’t been using sunscreen already, now is the time to make it a priority all year round. In your 30s, skin might start to become dehydrated. Alward recommends hyaluronic acid (HA) and a very light hydrator. Hyaluronic acid — a naturally occurring polysaccharide found in the human body — acts as a lubrication agent for joints, nerves, hair, skin and eyes. The body’s ability to produce HA declines as we age, which can lead to fine lines, wrinkles and increased dryness of the skin. “Hyaluronic acid holds 1,000 times its weight in water, so it plumps up the cells,” says Alward. “It would be an ingredient people would be looking for in their 30s. It’s not too rich. People in this age bracket are sometimes still breaking out and don’t typically need a really heavy cream, unless they have a dry skin type. Hyaluronic acid is a great way to prevent fine lines. It’s also great for keeping the skin really hydrated.” Alward says people will often start to notice uneven pigmentation start to show on their skin, especially if they’ve had too much sun. “If you don’t keep your skin hydrated, hyperpigmentation becomes much more accelerated,” she says, noting it is possible to remove the hyperpigmentation — the darkening of an area of skin caused by increased melanin — but says it can be difficult. “We work with laser and chemical peels, and topicals can also be applied, but some types of pigment cannot be removed. You can’t always get rid of it. It’s better to work at preventing it instead.” Recap: Sunscreen, hyaluronic acid, light hydrator
YOUR HEALTH
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50s
Women will see a lot of major skin changes in their 50s, many of which are brought on through menopause. The skin starts to thin and becomes more vulnerable. People will notice they might burn faster if they go out in the sun, as the natural protection in the skin is beginning to wane.
40s
“If you start to use antioxidants in your 40s, you’ll have both prevention and repair,” says Alward. “Really good antioxidants help to repair sun damage. They can be incredible in the right formulation.” She recommends seeing an expert to get the right recipe for your skin type, as each product is different. Meanwhile, the use of retinol will stimulate the renewal and repair of your collagen and elastin. As we age, our skin cells typically renew and repair but our collagen and elastin get to a point where it doesn’t anymore. That’s when you start to see wrinkles. Pharmacies offer products with some retinol, but Alward says it’s often not enough to make an impact. She recommends seeing a clinical esthetician/dermatologist to help you find a product with a high enough quantity. “A professional will check your skin before and during to make sure you’re using retinol appropriately,” she says. “Once you start to get into ingredients that really work to turn over skin cell renewal, they can be stronger and they have to be used in a specific way. Retinol, for example, would only be used at night to start. You might use it once a week for
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“If you get a little sunburn in your 20s, it’s often almost gone the next day. But in your 50s, it isn’t. It really throws off the skin cells,” says Alward. the first two weeks, and then every third night, and then every other night, and then every night.” When it comes to sun damage, use an anti-oxidant to help repair the skin. Alward recommends you keep sun care top-of-mind in your 40s. Your skincells don’t renew as quickly, so they damage more easily in the sun. “I see women spend a lot of money on a skin cream but then they don’t use sunscreen. If they’re using a retinol or an alpha-hydroxy acid, and then not using sunscreen, they are making the problem worse. They are making the skin age faster.” She says women in their 40s want to concentrate on repairing any damaged skin. She recommends antioxidants, chemical peels, retinols and alphahydroxy acids. For certain skin types, she says ceramides (natural lipids that are a major component in surface skin structure; they serve as part of the glue that holds surface skin cells together) are a good ingredient to look at. Recap: Sunscreen, antioxidants, hyaluronic acid, alpha hydroxy acid, retinol, ceramides
YOUR HEALTH
In your 50s, your skin can become sensitive. Alward says many women have to step back from retinol, and then go back to it later. She recommends you continue with an anti-oxidant and sunscreen, and add cerimides. Ceremides work on the epidermis when it’s irritated, maintaining balance in the skin cells.
“We start seeing a lot of people for the first time when they reach their 50s,” says Alward. “As skin thins, other issues may arise, including cherry angiomas (those little ruby points, round red vessels), or veins start to show up on the face. People don’t like them and try really hard to cover them. Those can all be removed.” Other skin imperfections include skin tags, actinic keratosis (rough, flaky patches), benign growths, and pre-cancerous lesions on the face or neck or body. “We do peels and all kinds of other things to keep skin looking the best it can.” Recap: Sunscreen, anti-oxidants, limited use of retinol (in some cases), cerimides, a visit with a clinical esthetician/ dermatologist
60s plus
Skin in your 60s is not a lot different than the 50s. “The repair mechanisms in the
skin have dramatically slowed,” says Alward. “Some things have settled out hormone-wise, in that they’re not having all the weird irritations or breakouts from menopause. Unfortunately, many realize their skin is aging more and they don’t like it.” Again, the sunscreen is key, reminds Alward. “You should limit your sun exposure as much as you can. When you do go out, use lots of sunscreen.” She also recommends antioxidants. “If you have a fragile, thinning skin then I balance off the repair with alpha hydroxy acids, then go back to retinol. We’ll use that for a jar, and we’ll switch and do repair, repair, repair. Sometimes skin is thinner and it doesn’t like things that are going to exfoliate it all the time. Alpha-hydroxy and retinol also have an exfoliating effect, so there’s a point where it’s just too much.” Recap: Sunscreen, antioxidants, alternate use of alpha hydroxy acids and retinol
YOUR HEALTH
For radiant skin at any age, you should: · Eat a balanced diet with plenty of vegetables · Drink lots of water · Don’t smoke · Avoid stress when possible · Maintain a good skin care routine · Have regular facials or seasonal skin care treatments by a professional Suggested product Bend Skincare (anti-aging elixir) Use sunscreen year-round For Nova Scotia, Alward recommends a 50 SPF from the beginning of May to end of September and a 15 to 30 SPF for the winter.
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Another benefit of an orthodontic examination by age seven is the detection of harmful habits. Some children suck their thumbs, fingers or lower lip. These habits can have a negative impact on tooth positions and the bite. Habit breaking appliances or habit-ceasing programs can be recommended to reverse some of the detrimental changes as well as prevent further problems.
EA
EXPERT ADVICE
EXPERT ADVICE
YOUR CHILD’S DENTAL HEALTH
T
he Canadian and American orthodontic association recommends that every child has an orthodontic examination by age seven. There are many reasons why this appointment is important for your child’s dental health. By seven, your child typically has a few permanent teeth along with several baby teeth. The jaws have established their growth pattern, and an orthodontist can see how the jaw sizes and tooth sizes correspond. Two common issues that can appear are crowding and excessive spacing. If there is inadequate space for the permanent teeth to develop, then they will be crowded. On the other hand, excessive spacing is seen when there is too much room for the teeth. By catching this early, an orthodontist can ensure the proper amount of space will be maintained for all the permanent teeth. For instance, when crowding is a concern, space maintainers (small, comfortable, fixed appliances), can be inserted as space holders for permanent teeth. When severe crowding exists, it may not be possible to create all the space needed. In this case, a process called serial extractions can be planned to remove some permanent teeth and allow the remaining teeth to come into better alignment. Alternately, your orthodontist
can guide some teeth to grow in such a way that they will close excess space, due to missing permanent teeth. This process can prevent your child from entering his or her tweens with severely crowded, spaced or displaced teeth.
We know that several orthodontic problems can be prevented or simplified with early assessment and treatment. These are just some examples of problems that can be addressed early to reduce the likelihood of more expensive and more complicated orthodontics later on. Even jaw surgery may be prevented in a lot of instances with timely treatment.
An orthodontist can affect the amount of space available for teeth as well as how straight the permanent teeth grow in. Permanent teeth can be guided to come into better alignment when baby teeth are lost in the proper sequence and at the correct time — something that doesn’t always happen naturally when there is space or crowding. An orthodontist may sometimes recommend timely extractions of over-retained baby teeth for this reason. In addition to spacing, the manner in which the upper and lower jaw bones meet can be evaluated by age seven. Some children display vertical, horizontal or transverse jaw bone discrepancies by this age. Starting growth modification therapy early may prevent jaw surgery or more complicated orthodontics. Expanders, removable appliances, headgear and fixed appliances are all ways to help correct these discrepancies. Growth modification must be started at the correct time during pre-pubertal growth. Having your child screened at age seven assures that you do not miss this window of opportunity.
YOUR HEALTH
Dr. Magda Barnard B.Sc., D.D.S. (with distinction), M.Sc. (Orthodontics), F.R.C.D(C) Suite 206, Sunnyside Mall 1595 Bedford Highway, Bedford 902.835.6531 www.bedfordortho.com
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Custom Orthotics • Custom & Off-The-Shelf Bracing Canadian Certified Pedorthists • Certified Bracing Specialists Knowledgeable, Friendly, Respectful and Qualified Staff. The Products You Need: Footwear • Custom Orthotics • Braces • Medical Products Compression Therapy • Fitness Products
We Have Moved! Main Store Baker Drive Health & Wellness Centre 133 Baker Drive, Dartmouth Cole Harbour Satellite Location Forest Hills Medical Clinic 4 Forest Hills Parkway Call for appointment.
Mon.-Thurs. 8:30 a.m. to 8 p.m. Fri. 8:30 a.m. to 6 p.m. Sat. 9 a.m. to 6 p.m. Sun. 12 p.m. to 5 p.m.
902.468.7911
Halifax Satellite Location Family Focus Medical Clinic 5991 Spring Garden Road Call for appointment.
SolesinMotion.ca
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EXPERT ADVICE
EXPERT ADVICE
WHAT YOU KNEE’D TO KNOW About Patellofemoral Syndrome
P
atellofemoral Syndrome (PFS) is also referred to as “runner’s knee.” However, almost anyone can get it. It affects runners, cyclists, curlers and hikers, as well as office workers or anyone who sits for long periods of time. It’s also common in teens. The knee is a complex joint that not only bends and straightens, but also twists and rotates. It is not a simple ball-and-socket joint, like the hip. It depends heavily on the soft tissues that surround it — the muscles, tendons and ligaments — because it is a weight-bearing joint that is subjected to many different types of motion. People with PFS usually have pain in the front of the knee, around or beneath the kneecap. They may have difficulty going up or down stairs. Also, after remaining seated for a prolonged time, they may experience extreme discomfort with their first few steps after rising. These symptoms can be improved with further walking. They may also complain of joint locking or the feeling of joint instability. Some people may have a slight problem in the alignment of the patella, where it moves over the lower femur. This may cause the patella to rub on, rather than glide over, the lower femur. It may be due to the way the knee has developed. Or, it may be due to an imbalance in the muscles around the knee and hip, such
as the large quadriceps muscle above the knee and the muscles that stops the hips from tilting when standing on one leg. A combination of an alignment problem (as above) and overuse with sports may be the most common reason for getting PFS pain. Weak hip muscles may cause patellofemoral pain by causing the thigh bone to be slightly turned inwards, leading to the patella being pulled slightly to one side. Foot problems may also play a part; for example, where the feet do not have strong arches (flat feet). This makes the foot roll inwards (pronate), which means the knee has to compensate for the inward movement. However, it is unclear whether this causes the knee problems or may be an effect. R.I.C.E. (rest, icing, compression and elevation) may be advised to reduce the initial symptoms of runner’s knee. This protocol will be particularly important if the symptoms are manifesting for the first time. Quadriceps strengthening is most commonly recommended because the quadricep muscles play a significant role in patellar movement. Hip, hamstring, calf and iliotibial band (IT band) stretching may also be important. The decision to incorporate these additional exercises depends on an accurate physical examination by a professional. Custom orthotics can be
YOUR HEALTH
helpful for patients with a wide variety of lower extremity complaints, including PFS pain. Braces for patella femoral syndrome help to reduce pain resulting from maltracking or patella instability. However, there are many types of braces for PFS, and the optimal brace must be individually assessed. Soles in Motion encourages you to make a no-obligation appointment so we can talk to you about your condition and solutions to reduce your pain. We are here to help and keep you moving no matter what your abilities!
Jennifer Estabrooks Co-owner, General Manager Soles in Motion Now located at the new Baker Drive Health & Wellness Centre 133 Baker Dr., Dartmouth 902.468.7911 solesinmotion.ca
Keeping you in motion!
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CITY LIFE
Keeping By Matt Jamieson
ReFINEd catches up with Shaun Majumder from This Hour Has 22 Minutes With the 24th season of This Hour Has 22 Minutes in full swing, the iconic satirical sketch show shows no signs of letting up. Shaun Majumder has been involved with the show as a writer and cast member since 2003, more than enough time to develop and master some iconic characters like the bumbling and alarmingly sweaty Raj Binder, as well as spot on impressions like that of CBC anchor Ian Hanomansing. We caught up with Majumder back in October — fresh off the Toronto Blue Jays’ postseason elimination and right in the heat of the American election — to talk baseball, politics and the endurance of 22 Minutes.
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CITY LIFE
Politics Fun I know you’re a big Blue Jays fan, how are you coping with the loss?
experience like, and what did you learn about American politics?
I’m doing alright. The Jays had such a good team with so much potential. It was frustrating when you know their bats have so much power left in them and it just didn’t feel like they were dialed in. You got to give it to the Tribe, though.
I didn’t learn so much about American politics, but the people who follow American politics. I find that very interesting. I’m all about the human impact. Who are [Donald Trump’s] followers? Who are [Hillary Clinton’s] followers? What do they see on the ground? I live in the U.S., so I know generally what people are talking about, but that’s in California as opposed to Ohio, Pennsylvania or Oklahoma; it’s so unique to experience all the little bubbles. Something I really love about America is their passion for their democratic system; it’s really inspirational. There are more than 1,800 people running to be president of the United States. It’s not just a two-party system; there is choice out there.
You’ve been with 22 Minutes for more than a decade, what’s it been like to watch the show grow and evolve over that time? For me, it’s been great to see the evolution of the show. The thing about this show is that it could last forever if the CBC decides to keep airing it. It’s an engine that just works, in terms of stories that come from the outside, and Canadian politics just keeps on giving, although American politics is way funnier and better right now.
In the first few episodes of this season we saw your trip to the U.S. to the first presidential debate, and to meet some lesser-known presidential candidates. What was that
How easy has the American election made your job? I think it’s made everyone’s job in media easier in terms of talking points and things to hit. Mark [Critch] has been doing an amazing job playing Trump, we just want to milk that as much as we can. Cathy Jones has been doing
CITY LIFE
an amazing job playing Hillary Clinton. Even though it’s quote-unquote easy, it’s also challenging because everyone is doing something similar out there on the Internet, so finding an original take is the challenge for us. We will do a clip that goes online, and then find out Saturday Night Live did something similar. All these shows are working toward the same goal of “How can we dissect this and present an original idea?” That’s challenging.
We’re now a year into the Trudeau government. How does this government compare to the last one in terms of the comedic material it provides? I think it’s going to turn out really well. Already we’re starting to see promises that aren’t being kept. I know it’s a year in and he’s got a lot on his plate, but the longer he waits to get done some of the things he promised, the more fun we’re going to have. But on the flip side, seeing his relationship with the rest of the world, it’s quite good. It feels good to finally be in a country that feels like Canada again, and not some big corporation driven by oil. The general knock on Stephen Harper was that he was very boring and flat,
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but that only goes so far. With Trudeau, he’s much more out there, he’s got more personality, he says some things that are off the cuff and that’s always good for our show. I think we’ll have a lot of fun with the Trudeau government.
forms. I feel like now people are more interested by specific sketches they can share and retweet. That’s why I like doing these road pieces that are collections of small, funny moments that people can easily digest.
We live in a time where comical and thoughtprovoking commentary can be made by anybody with a Twitter account. How has the rise of social media shaped what 22 Minutes does?
What’s the role, then, of a structured, half-hour show like 22 Minutes?
We’re taking the digital world into consideration. Everybody loves these sketches that are in small bite-sized
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I think our show is actually the perfect kind of structure because it allows you to sit down for the full 22 minutes on a Tuesday night at 8:30 p.m. if you’re a bit older and don’t really use the inter-webs or go on Facebook, but then you’ve got the younger crowd who will click and
CITY LIFE
share and you can get all of that just from our show. It’s great that the show is already built that way. We’re not making massive adjustments to our actual broadcast show.
Can you tease what’s in store for the rest of the season? It’s week-to-week. After the American election we’ll probably turn to the Liberals and holding them accountable. I also think the Conservative leadership debate is really interesting as well, and we’re already turning out material based on that. These kinds of things are just so ridiculous that we’re just going to have so much fun with it.
events WINTER
DECEMBER 29 Home for the Holidays Party Westin Nova Scotia Hotel
JANUARY 22 Brides 2017 World Trade & Convention Centre
DECEMBER 31 New Years Eve Party Grand Parade
JANUARY 26 Symphony Nova Scotia Presents Beethoven’s Seventh | Rebecca Cohn Auditorium
DECEMBER 31 New Year’s Eve at Emera Oval Emera Oval
JANUARY 29 Symphony Nova Scotia Presents Beethoven’s Seventh | Alderney Landing
JANUARY New Discovery Centre Opens Lower Water Street
FEBRUARY 15 Arkells Scotiabank Centre
JANUARY 10 – FEBRUARY 5 Kim’s Convenience Neptune Theatre
FEBRUARY 21 – MARCH 12 The Colony of Unrequited Dreams Neptune Theatre
JANUARY 12 The Fourth Annual Craft Beer & Local Food Celebration | Halifax Marriott Harbourfront
FEBRUARY 25 Blue Rodeo Scotiabank Centre
JANUARY 18 – 21 In the Dead of Winter Music Festival Various locations
FEBRUARY 25 – 26 MARCH 4 – 5 Nova Scotia Icewine Festival Domaine de Grand Pré
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FOOD & DRINK
Cocktails, Dinner & Conversation
The Art of Entertaining By Lori McKay
Everyone has accepted your invitation for dinner. Now what?
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FOOD & DRINK
W
hen Chris and Melissa Velden, co-owners of The Flying Apron Inn & Cookery in Summerville, N.S., plan a dinner party, they strive to create a casual, family-style menu. “It allows guests an opportunity to try a variety of foods and flavours without feeling pressured to eat what may be served to them with a plated dinner,” says Chef Chris. With their German heritage, they often serve a pork dish paired with local, seasonal vegetables. And they always offer both local wine and beer. “Avondale Sky Winery’s Montavista is a standard in our house,” adds Melissa. “It’s a great drinking wine, but also pairs really well with a variety of foods.”
Sit Down Dinner or Just Appetizers? A sit down dinner allows you to enjoy a meal together. It encourages conversation and allows guests to try a variety of flavours, while politely passing on the items they may not like.
Charcuterie board from The Flying Apron Inn & Cookery; Photo courtesy of Taste of Nova Scotia
Whether it’s a holiday get together or just a night of socializing, hosting a dinner party is a great way to bring together friends and family. It doesn’t have to be a stressful event, and it shouldn’t be! Plan ahead and be prepared. Impress your guests with your cooking and hosting skills, and wow them with the flavours of local wine, beer and seasonal vegetables. We went to the experts at Taste of Nova Scotia for local entertaining ideas.
Serving all appetizers at a dinner party is a great option too. It can appeal to a variety of taste preferences, while offering a nice selection of both hot and cold hors d’oeuvres. While appetizers can sometimes be a little more labour intensive to prepare than a meal, dips and cheeses are always an easy option.
its red, green and white colours lend themselves to Christmas.”
Dessert When it comes to dessert, they recommend a selection of family recipe cookies and squares. “You can showcase your culture and family in these recipes, and they are delicious and fun to make as a family or with friends,” says Melissa. “They also allow you to graze after a big meal.” She suggests an assortment of sweets on platters, including items such as fudge, white chocolate brownies, fruit Streusel bars, and simple sugar cookies with seasonal decorations.
Theme Parties Theme parties are always fun and can lead to an interesting assortment of food. If the party is potluck, it's always beneficial to offer guests a category to avoid repeat items. “If we host a potluck, we always provide the protein options and encourage guests to bring either a starter or side dish. For holiday potlucks, such as Easter and Christmas, we have a family policy that everyone bring a dessert, leaving us a delicious feast of sweets.”
Younger Guests
Some of the Veldens’ favourite dinner party appetizers include charcuterie with fresh bread, pickled vegetables and local cheese. “This is always our first go-to when hosting,” says Chef Chris.
“As parents ourselves, considering children during a dinner is a first-of-mind concept,” says Melissa. “We find most children will eat roasted vegetables and potatoes, especially if roasted in maple! A nice homemade mac ’n cheese on the table will make most children happy, and usually adults too.”
A favourite holiday appetizer is their sundried tomato goat cheese and pesto terrine with garlic crostini (see recipe on the following page). “It’s an easy, make ahead appetizer. It tastes delicious and
The couple also has fun drinks on hand for the kids to make or choose from, as well as table activities to keep them occupied. “Table trivia can be fun for the whole group,” adds Melissa.
Great Appetizers
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Sundried Tomato, Goat Cheese & Pesto Terrine INGREDIENTS 10 oz. goat cheese 1/4 to 1/2 cup heavy cream Kosher salt and freshly ground black pepper 3 tbs pesto (homemade or store bought) 5 oil-packed sun-dried tomatoes, drained and finely chopped 1/4 cup pine nuts or sunflower seeds toasted and coarsely chopped Extra-virgin olive oil for drizzling
DIRECTIONS Line the inside of a two-cup sharply sloping bowl (about four inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with a fork and season with 1/4 tsp salt and a few grinds of pepper; add more cream if the cheese hasn’t softened.
Recipe submitted by The Flying Apron Inn & Cookery
Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 tbs of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes. Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for 1/2 hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.
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More Dinner
Party Tips ReFINEd magazine caught up with Chef Matt Krizan of Mateus Bistro in Mahone Bay to chat about his favourite dinner party flavours. ReFINEd Magazine: What are your favourite dishes to serve when you host a dinner party, and why? What wine would you pair with the meal?
would run out of that one before everyone had tried it. Some guests might arrive quite hungry and eat a meal’s worth of apps. It's much easier to judge how much to make with a sit down dinner.
Chef Matt: Well, firstly, I need to set the scene a little. My ideal winter dinner party starts with a bonfire outside. Conversation is the most at ease around a fire, and I cook my favourite meals right in the coals. I’d have hot drinks ready, such as a great mulled wine or cider. I’d remind guests to come with a warm coat and boots. Stilettos are not common at my dinner parties. The meal starts with a great local beef tenderloin; season it with your favourite dry rub, salt and pepper and throw it whole right on the coals. Slice ginger, yams and potatoes, seasoned and buttered and roasted in tinfoil on the fire. Have another foil pouch for quartered Brussels sprouts, whole kale leaves, squash cubes, whole garlic with lemon and maple syrup. When the tenderloin is medium rare, shave it thin. Call everyone inside and serve family style on a big table. Pair with Benjamin Bridge Taurus.
RM: What are some of your favourite appetizers?
CM: I recently got back into diving, and I think fresh scallops are an essential Maritime appetizer. If you can get some fresh diver-caught scallops, or any not previously frozen, you will notice a difference. They barely have to be cooked, just a hot and fast sear. Try a coconut cream with a homemade chili paste drizzled on top. That's a favourite. For a cold night, toast fresh baguette in strips and dip them in hot cheese sauce made from Asiago, Parmesan and blue cheese. So comforting, and a casual way to share food. I like to start dinner with a good winter salad, such as a kale salad with a maple and lemon dressing. Add some body to it with cashews, hemp hearts, quinoa, pumpkin seeds and dried cranberries. Top with a warm poached pear and a crumble of blue cheese.
RM: What are some of the pros and cons for having a sit down dinner party, versus just appetizers?
RM: What’s a good winter dessert that
CM: A pro for me of having a sit down dinner party is you know approximately how much food to make. Each person, even if they are serving themselves family style, will generally have a plate, no more, no less. Stand up hors d’oeuvres require you to make so much more than each person would normally eat. One hors d'oeuvre might be a favourite and you
CM: Caramelized apple tarte tatin is so good. Bake until puff pastry is golden and the sugar on the apples is crispy around the edges. Shave a little nutmeg and cinnamon, and then top with a great iced cream, such as the haskap ice cream from Haskapa.
isn’t too filling?
FOOD & DRINK
RM: Potluck etiquette: When planning your menu, should you tell people exactly what to bring or state a theme and ask guests to decide?
CM: I like to leave a potluck fairly open to guests. I feel like the host of a potluck should still have the responsibility to cover sides, mains and desserts by at least one dish. But as you get closer and friends ask you what they should bring, you can get a better picture of what's coming and direct the few last minute planners. RM: Hosting kids: What’s a good, easy kids’ meal to add to your menu for younger guests? My girls both love fresh fish. Halibut, haddock, salmon, they love it. And even for the kids that don't always devour seafood, I’ve found that fish cakes or panko'd fish strips fried lightly with a yogurt dill dip work every time. Do not use salted fish though; way too much sodium for those wee ones. Use fresh haddock and nice, waxy potatoes. Buy a pack of rainbow carrots and cut them into sticks with cucumber. My kids think purple carrots are so funny and eat them up, which is great.
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MUST TRY RECIPES
Maple Blueberry Pork Loin Roast There’s something comforting about a classic pork roast with some added sweetness! This pork loin rib roast combines notes of warm spice, with whole cloves, and Nova Scotia maple syrup mixed with blueberry juice for a sticky glaze. This festive recipe is the perfect addition to any holiday.
Serves 6 INGREDIENTS 4lb pork loin rib roast* 1 jar whole cloves 1/2 tsp salt 1/2 tsp pepper 1 cup pure wild blueberry juice** 1/2 cup pure maple syrup*** 1/3 cup butter 1 tbsp cornstarch 1 tbsp cold water
DIRECTIONS Preheat oven to 375 F. Place rib roast in a roasting pan and rub all sides with salt and pepper. Stud upper side of roast with whole cloves. Spoon butter on top of roast, and place in the oven, covered, for one hour and 30 minutes. In a small saucepan, bring maple syrup and blueberry juice to a simmer. In a small bowl gradually add cornstarch to water and mix thoroughly. Gradually whisk cornstarch mixture into sauce. Continue whisking over medium heat for two to three minutes, or until sauce has thickened. Add salt and pepper to taste. Once the roast has been cooking for 30 minutes, remove from oven, pour the sauce over the top of the roast, and recover.
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Once cooking time is complete or the internal temperature has reached 145F, remove cover and spoon the sauce in the pan back over the roast. Place the roast uncovered back into the oven and broil on low for 10 minutes. Remove and let rest for 15-20 minutes. Remove whole cloves before eating. Recipe Hints * We suggest using Meadowbrook Meat Market or The Pork Shop to source your pork for this recipe ** We suggest using Van Dyk’s Wild Blueberry Juice *** We suggest using Acadian Maple Products
Recipe provided by: Jessica Emin, @eatwithjessie Recipe and photo courtesy of Taste of Nova Scotia
Quinoa with Roasted Butternut Squash This simple, yet hearty quinoa salad from Just Us! Coffee Houses is not only healthy, but it makes great use of local produce such as butternut squash, yellow onions, green pepper and feta. The real beauty of this dish is its versatility. It can be featured as an appetizer, a side or the main dish itself.
Serves 6-8 INGREDIENTS Squash 1.5 lb butternut squash, peeled, cut into 1/2 -inch cubes 2 tbsp canola oil 1/3 lb caramelized yellow onions* 2-1/4 lb cooked quinoa 1 cup crumbled local feta cheese 2/3 cup pine nuts, toasted 1 local green pepper, diced pinch sea salt
DIRECTIONS Toss the squash cubes in a large bowl with 2 tablespoons of canola oil and sprinkle with salt. Roast in an oven preheated to 375°F for 16 minutes, or until soft. Let cool. Put squash and remaining ingredients in a large salad bowl and gently mix together. Add the dressing (see recipe right) and toss gently.
INGREDIENTS Dressing 2 tsp sea salt 2 tsp Just Us! Coffee Organic Fair Trade sugar 1/2 tsp black pepper 1/2 tsp garlic powder 1 tsp paprika 2/3 cup vinegar
DIRECTIONS To make the dressing, combine all of the ingredients and whisk together well. Recipe Provided by: Just Us! Coffee Roastery & Museum Recipe and photo courtesy of Taste of Nova Scotia
* To make caramelized onions, cook them very slowly over a low heat in a frying pan with a little canola oil until they acquire a rich, brown colour.
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Curried Butternut Squash Bisque Equal parts indulgent and comforting, it’s easy to see why butternut squash is a favourite first course to serve when entertaining. This fusion of sweet honey crisp apples and zesty fresh ginger is sure to become a favourite.
Serves 4-6 INGREDIENTS 2 2-lb butternut squash, halved lengthwise, seeded
DIRECTIONS Preheat oven to 350°F. Brush cut side of squash with canola oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about one hour.
2 tsp canola 2 tbsp coconut oil 1 cup chopped onion 1 cup chopped carrots* 1/2 cup chopped, peeled honey crisp apples* 1 tbsp Thai red curry paste 1 tbsp grated fresh ginger 1 tbsp lemongrass paste 3-1/2 cups chicken broth 2 bay leaves 1/2 cup whipping cream 3 tbsp honey 6 tbsp sour cream, loosen with some cream Add chopped fresh cilantro & julienned fresh ginger
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Cool the squash slightly and then scoop squash out into a large bowl. Measure three cups squash (reserve any remaining squash for another use). Heat coconut oil in large pot over medium-high heat. Add onion, carrots, and apple; sauté five minutes. Add curry paste; stir two minutes. Add chicken broth, bay leaves, ginger, lemongrass paste and three cups squash. Bring to boil; reduce heat to mediumlow and simmer uncovered for one hour. Discard bay leaves. Working in batches, purée soup in a blender until smooth. Return to same pot. Stir in cream and honey. Season the soup with salt and pepper. When ready to serve rewarm the soup over medium-high heat. Divide soup among bowls. Drizzle with sour cream and garnish with cilantro and julienned ginger. Source Guide *Apples, carrots and other produce: Noggins Corner Farm Market or Stirling Fruit Farms Ltd. Recipe provided by: Chef Jonathan Joseph of Argyle Lodge & Restaurant Recipe and photo courtesy of Taste of Nova Scotia
FOOD & DRINK
Lentil Calzones These Lentil Calzones are easy-to-eat pockets full of local goodness. The pastries are filled with sweet potato and caramelized onion, seasoned by an aromatic blend of spices. Perfect for entertaining guests, but just as great to enjoy on a cosy night in.
Serves 8 INGREDIENTS 1 cup warm water 2 tsp active dry yeast 3 cups organic flour 1-1/2 tsp salt 3 tbsp olive oil 3 sweet potatoes, scrubbed clean, roasted at 400°F 2 yellow onions, peeled, sliced, caramelized until brown 2 tbsp local non-GMO canola oil 8 cloves garlic, minced 2 tsp cumin 1 tsp cinnamon 1 tsp cloves 2 cups water 1/2 cup green lentils 1/2 cup spinach, chopped
DIRECTIONS Start by making the dough. Combine flour and salt and set aside. In another bowl combine the water and yeast. Let stand five minutes. Add the oil and half the flour mixture to the water. Mix for two minutes, until smooth. Add the rest of the flour; knead for five to seven minutes, until smooth. Put in a greased bowl and let rise for one hour. Meanwhile roast sweet potatoes in oven preheated to 400°F (200°C) until soft; about 30 minutes. Let cool, peel and mash.
each ball into eight-inch circles. Layer with sweet potatoes, lentils and onions. Fold top half over and seal edges well. Cut slits in top, put on parchment lined cookie sheet. Brush top with olive oil or egg white wash. Bake in oven preheated to 400°F for 15 to 20 minutes. Source Guide Pick up your farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Sauté garlic, spices in canola oil for one minute. Add salt, pepper, lentils and water. Bring to boil, simmer for 20 minutes. Stirring. Add chopped spinach, cook for 10 minutes. The lentils should be soft but not mushy. Drain and season with salt and pepper to taste.
Recipe Hints Accompany these delicious calzones with homemade Chimichurri Sauce or salsa verde made from local grown herbs blended with a local nonGMO canola oil.
Cut dough into eight pieces. Roll each into a ball. Cover and let rest 20 minutes. Roll
Recipe and photo courtesy of Taste of Nova Scotia
FOOD & DRINK
Recipe provided by: Chef and Co-Founder Debra Moore of Just Us! Coffee Houses
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Lobster Cakes with Roasted Vegetable Relish Most of us are familiar with fish cakes and crab cakes, but have you ever tried lobster cakes? This recipe is perfect for entertaining. They can be served with vegetable relish and lemon thyme aioli as an appetizer or a main course.
Serves 6-8 INGREDIENTS 2 lbs lobster claw and knuckle meat, coarsely chopped 1/2 cup mayonnaise 1/2 cup onion, minced 1 tbsp garlic, minced 1/2 tbsp mixed fresh tarragon and chives, chopped 1/4 cup celery, finely chopped 2 cups fine bread crumbs vegetable oil for frying
DIRECTIONS
1 tsp fresh thyme leaves
Mix all your ingredients in a large bowl to bind. Taste and season accordingly with salt and pepper.
1 tsp lemon zest
Shape the mixture into little round cakes and place on a baking sheet, cover and refrigerate for 1 hour to let the cakes set. With a non-stick pan heat oil over medium heat and sear the cakes on both sides until they are golden brown. Serve on a roasted vegetable relish.
roasted vegetable relish*
Lemon Thyme Aioli
lemon thyme aioli (see right)
1/2 tbsp Dijon
1 egg 1 tbsp roasted garlic, minced 2 tbsp fresh lemon juice 3/4 cup olive & canola oil blend
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salt & pepper to taste
Directions Place cracked egg, Dijon, minced garlic and lemon juice in a bowl. Slowly whisk in the olive and canola oil until the mixture thickens. (The oil should be poured in as slowly as possible. Whisk in lemon zest, thyme leaves and season to taste. Recipe Hints To make a roasted vegetable relish combine diced roasted red, green and yellow peppers, diced zucchini, diced eggplant, diced tomato, finely chopped red onions and chopped mushrooms. Recipe provided by: Chef Konrad Haumering, Atlantica Oak Island Recipe and photo courtesy of Taste of Nova Scotia
Brussels Sprout Chiffonade wit h Bacon & Almonds These thinly sliced Brussels sprouts will make you want to eat them this way all the time. Blanching them quickly in boiling water gives them the perfect texture. This delicious salad has a wonderful balance of richness and acidity, and keeps well in a refrigerator for a few days. It’s the perfect way to start a meal or to accompany a main course as a side.
Serves 4 INGREDIENTS 3.5 cups Brussels sprouts, thinly sliced* 1 cup sliced almonds 6 cloves garlic, thinly sliced 1/3 lb bacon** 1/3 cup butter 1 lemon, juiced salt & pepper to taste
DIRECTIONS To blanch the Brussels sprouts, boil a medium sized pot of water. Fill a bowl with cold water and set aside. Once water has boiled, slowly pour it over the brussels sprouts in a colander then transfer to cold water to halt the cooking. The shaved brussels sprouts should still be firm, but no longer raw. Toast almonds on a baking sheet for 10 minutes at 300F. On low heat, pan fry bacon for five minutes (drain fat if necessary), then add garlic and cook for another five minutes to soften. Combine Brussels sprouts, almonds, bacon and garlic in a large mixing bowl. Add juice of one lemon, butter, salt and pepper. Toss and serve. Recipe Hints * Try using a mandolin or sharp chef’s knife to thinly slice the brussels sprouts. ** We suggest using Meadowbrook Meat Market or The Pork Shop to source your bacon for this recipe. Recipe provided by: Jessica Emin, @eatwithjessie Recipe and photo courtesy of Taste of Nova Scotia
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Apple Cinnamon Turnovers Apples, maple syrup and warm spice come together in this pairing to bring comfort as it gets colder. These deconstructed turnovers and ice cream are quick and easy – and you likely have all the ingredients at home.
Serves 10 INGREDIENTS Filling: 3 large apples, peeled, cored and cut into small pieces 1/4 cup sugar 1/2 tsp cinnamon
Crust: 2-1/2 cups all purpose flour 1/2 tsp salt 1 tsp sugar 1 cup salted butter, chilled and diced 1/2 cup ice water 1 tbsp milk *For your apples, shop local at Scotian Gold, Stirling Fruit Farms, Masstown Market, Noggins Corner Farm Market or your closest Farmers’ Market.
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DIRECTIONS To make dough, combine flour, salt and sugar in a pot or container with flat bottom, which makes it easier to cut in the hard butter. Combine butter with a pastry cutter or potato masher until the pieces are pea sized. Do not overwork the mixture to ensure flaky layered pastry. Add water to the butter and flour mixture one tablespoon at a time, and mix with a spoon. The mixture will be dry, but will start to form a ball with vigorous stirring. Do not knead, simply split into two pieces with a knife and form two balls. Cover each dough ball in plastic wrap and refrigerate four hours. Cover a counter surface with a dusting of flour and roll out each dough so that the diameter is nine to 10 inches, or 1/4 inch thick. Cut four squares from the dough, combining the excess at the two circles
FOOD & DRINK
edges aside to create a few more squares if possible. Combine all filling ingredients in a mixing bowl. Cover a baking sheet with parchment paper and preheat oven to 350 degrees. On a lightly floured surface place a heaping tablespoon of the turnover mixture diagonally on each dough square, then fold the two opposing edges over to create an open ended roll, like a cannoli. Pinch the dough where it overlaps for the roll to hold together. Place the turnovers on the baking sheet and bake for 20 minutes or until the apple mixture bubbles and the outside pastry is golden brown. Serve with No-Churn Maple Apple Ice-Cream. (See recipe on opposite page) Recipe provided by: Jessica Emin, @eatwithjessie Recipe and photo courtesy of Taste of Nova Scotia
No-Churn Maple Apple Ice Cream The sweet combination of cinnamon, maple and apple makes a delightful chilled topping for desserts. A great addition to hot turnovers, pie, crisps, crumbles and even pancakes.
INGREDIENTS 300 ml sweetened condensed milk 500 ml whipping cream, whipped to form peaks 1 cup apple, cut into small pieces 1 tsp butter 2 tbsp maple syrup (we suggest: Acadian Maple or Sugar Moon Farm) 1 tsp cinnamon, ground *For your apples, shop local at Scotian Gold, Stirling Fruit Farms, Masstown Market, Noggins Corner Farm Market or your closest Farmers’ Market
DIRECTIONS Melt butter in a small frying pan on medium heat. Add apple pieces, one tablespoon of local maple syrup and a pinch of cinnamon. Saute until apples are soft, but still hold their shape, then let cool. In a large mixing bowl combine sweetened condensed milk, one tablespoon of maple syrup and cinnamon. Stir well. Gently fold whipping cream into condensed milk mixture, then spoon into a loaf pan or small casserole. Cover the top of the ice cream with plastic wrap, pressing the plastic directly to each part of the ice cream’s surface to prevent ice crystals from forming. Place the pan on a level surface in the freezer for four hours, or overnight. Serve with any dessert (or even pancakes). This ice cream pairs especially well with these Apple Cinnamon Turnovers. Recipe provided by: Jessica Emin, @eatwithjessie Recipe and photo courtesy of Taste of Nova Scotia
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The Tastes of Italy at Café Chianti By Matt Jamieson Photos by Bruce Jollimore
N
ot even a fire could stop Café Chianti. The Halifax staple has been serving up some of Halifax’s best Italian cooking for more than 25 years, but six years ago a fire forced the restaurant from its former location on South Street to its current Barrington Street spot. They say what doesn’t kill you makes you stronger, and that’s precisely what happened to Chianti. Owner Jan Wicha points out the presence on the busier street helps bring in customers. Of course, the delicious food helps as well. The menu — which already includes an incredible selection of entrees and apps made with homemade pastas and fresherthan-fresh ingredients — is about to get a makeover from new executive chef Graham Ross. Ross brings decades of experience as an executive chef in both Edmonton and Halifax to his new role. Specializing in authentic Italian cuisine, Wicha says Ross’s
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menu, which launches in January, will focus on classics such as lasagna, manicotti and cannelloni, while maintaining the principles that make Chianti a must-visit for local Italian food fans. Wicha says the result will be a more accessible, but refined dining experience. “We want to make the chef part of the experience,” says Wicha. “Every chef brings something different.” Ross’s creativity and skill have already been on display during Café Chianti’s highly popular private event menus over the last few months. The restaurant can handle anything from small gatherings to large corporate bookings. Whether you’ve dropped into Café Chianti for a casual dinner or attended a large event, you can count on tasting some of Halifax’s most consistently delicious Italian flavours.
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Chef Graham’s Lasagne Fresh Pasta Ingredients 2 cup 2 cup 5 2 1 tsp
A.P. flour 00 flour eggs ice cubes olive oil
In a medium size bowl, combine all ingredients and mix by hand until it comes together as a dough. Cover and refrigerate for 20 minutes. Roll dough to desired thickness utilizing either a rolling pin or manual pasta maker. Cut to fit five pieces matching the measurements of the pan. Pappardelle Bolognese Ingredients 1 lb 1 lb 1/4 1 stock 1 1 tsp 200 ml 1 tsp 1 tsp 1 1 tsp
ground veal ground pork white onion, diced small celery, diced small carrots, diced small chopped garlic crushed tomato oregano basil bay leaf sugar
In a large saucepan at high heat, add three tablespoons of olive oil and onion, celery, carrots and ground meat. Cook for 10-12 minutes, stirring occasionally. Add remaining ingredients, turn to low heat and simmer and reduce uncovered for one hour. Stir occasionally and season with salt and pepper to taste. Lasagna Construction: In a roughly 12 x 20 inch pan, place a layer of bolognaise sauce of desired thickness, followed by a layer of ricotta cheese and one sheet of fresh pasta. Repeat until there are five layers and then top with smoked mozzarella cheese. Bake uncovered for 15 to 20 minutes at 350F.
CafĂŠ Chianti 1241 Barrington Street, Halifax 902.423.7471 www.cafechianti.com
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SAVOUR THE EXPERIENCE
BATONROUGEHALIFAX
BATONROUGE.CA
1877 HOLLIS STREET HALIFAX | 902 407-0007 IDEAL FOR GROUP RESERVATIONS AND BUSINESS MEETINGS *
FREE PARKING AT PURDY’S WHARF EVENINGS & WEEKENDS! * Free parking available weekdays after 5 PM and all day on weekends. See ser ver for more details. The above trademarks are owned by PDM Royalties Limited Partnership used under licence.
BOLD FLAVOURS, HISTORIC SETTING Savour the experience at Bâton Rouge By Matt Jamieson Photos by Bruce Jollimore and courtesy of Bâton Rouge
E
ach day, thousands of people drive southbound on Barrington Street on their way to downtown Halifax. Whether they’re stuck in rush hour traffic or cruising in for a night on the town, one of the first buildings to greet them is the Morse’s Tea building at 1877 Hollis St. The former home to many businesses over its 175-year history, it’s now the home to Bâton Rouge. Five years ago, Bâton Rouge became the first restaurant to set up shop in the building. To step inside is to take a step back in time. Building owners Starfish Properties renovated the building but maintained its historic continuity. The stone archway near the front of the restaurant predates the Halifax Town
Clock, and if you decide to reach out and touch one of the stone walls, chances are you’re touching a stone first used in construction as early as 1753. The historic ambience complements Bâton Rouge’s menu perfectly. The menu for all 30 Bâton Rouge locations is crafted in Halifax by corporate chef and Halifax location owner Gaetan Charest. His menu helps create a casual yet elegant steakhouse experience. Succulent ribs and generous steaks highlight a menu with memorable meals for all tastes. Charest says each location delivers a consistently high level of quality and service, but Halifax has the advantage of being close to the sea, where it sources
FOOD & DRINK
Gaetan Charest
its lobster, ensuring the freshest possible dishes. For a taste of delicious food and a taste of history, look no further than Bâton Rouge. Bâton Rouge Halifax 1877 Hollis St., Halifax halifax@batonrouge.ca 902.407.0007 www.batonrouge.ca
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Walking in a
Hot, neat or on ice, there’s a whisky to warm every winter soul By Cheryl Doherty
When one thinks of whisky, the reactions tend to be pointed — most people either love or hate it. As with wine, there are an endless variety of strengths and styles; soft, harsh, honey laden or smoky. Whiskies, however, are not just the property of the Scottish. Canadian rye, American Tennessee and Bourbon, Irish, the entire Atlantic rim is a treasure trove of whisky styles. Today we’ll take a little tour of Scotland.
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Mull of Kintyre
T
he word for whisky comes from “uisge-beatha” (ish-ka ba-ha), which means the water of life. For centuries, whisky has been an integral part of Scottish culture. Scottish and Canadian producers tend to spell whisky without the “e,” while American and Irish denote it as “whiskey.” Much like the wine appellations of France, there are distinct regional differences in the flavour and styles of Scotch. True Scotch whisky can contain only four ingredients: barley, yeast, water and plain caramel colouring, making it a truly pure spirit. It must be aged a minimum of three years in oak
casks, though most are aged much longer. A couple of terms are necessary when discussing Scotch. Malt refers to the process of sprouting the barley to produce sugar, then drying it before fermentation. If the barley is dried using a peat fire, the resulting whisky is said to be “peated.” The level of peat used in drying the sprouted barley grains determines the level of smokiness in whisky. A beginner to Scotch might like to start with a lowland whisky. This is a region of gentle, floral whiskies, triple distilled as opposed to double, creating a more delicate flavour. Often referred to as “The Lowland Ladies” these whiskies feature
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dried fruit characteristics and are usually unpeated. Auchentoshan is an excellent example of this style. Speyside is a geographically tiny region of Scotland, but contains more than 80 distilleries. Speyside malts are among Scotland’s lightest, sweetest malts and can make for a great introduction to the more potent peated malts. Glenfiddich is a terrific example of a classic lighter Speyside, while Dalwhinnie has a touch of smoke with a clean, crisp malty finish. Moving to the more powerful side of Scottish whisky, Campbeltown is located on the Mull of Kintyre and was once one of the most prolific whisky areas
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of Scotland. Known for their coastal character, Campbeltown malts are very dry and quite pungent, with a rich, spicy and gutsy character. There are currently only three distilleries in Campbeltown producing five whiskies, including Springbank and Longrow. They can be difficult to find, but well worth seeking out. Whiskies from the island of Islay are also noted for their strong smoky character due to high peating. They are unique in their salty, sometimes medicinal character. They are strong but nuanced, and coveted by whisky lovers worldwide. Lagavulin, Ardbeg and Laphroig are noted producers. The Highlands of Scotland include a vast area and a variety of styles. From the sweet and fresh Balblair, the spicy and orange notes of Highland Park, and the alternative cask aging of Glenmorangie, the Highlands offer a great opportunity for sensory exploration. Several Halifax establishments offer whisky nights and whisky flights (sample size pours), which assist consumers in experiencing the varied styles and flavours of whiskies. The Press Gang features more than 235 whiskies and holds guided tastings on Tuesday evenings. The Old Triangle Irish Alehouse showcases an extensive selection of whisky flights from all around the Atlantic rim, with $10 flights on Wednesdays. Whatever the level of experience, there are whiskies to suit every taste and to keep connoisseurs warm through the long cold winter ahead.
Punch
Drink Recipes
Cheryl Doherty Cheryl is a certifed sommelier and co-owner of The Old Triangle, a successful quartet of restaurants/pubs in Atlantic Canada. Cheryl is a member of the board of directors of the Canadian Association of Professional Sommeliers Atlantic and National Chapters.
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The influence of Scottish history can be seen in the drinks created to celebrate whisky. The preferred method to drink a good Scotch is with just a little water added, but the following selections showcase a variety of ways Scotch can be used.
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Punch (Traditional Hot Whisky) Rob Roy
A favourite of the ladies, or anyone suffering from a winter cold 1 oz. Irish or Scotch whisky 1â „2 lemon slice studded with cloves 1 tsp. honey hot water
Bannockburn
ROB ROY
From the Battle of Bannockburn in 1314, when Robert the Bruce defeated the forces of Edward II, one of the most famous wars for Scottish independence.
A Scottish Manhattan, named after Scottish outlaw/ hero Rob Roy MacGregor
1 oz. Scotch
1 oz. sweet vermouth
dash Worcestershire
cherry garnish
tomato juice (English Blood)
serve neat
1 oz. Scotch
slice of lemon serve on ice
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Reserva - Imported Japanese Wagyu A5 Strip Loin
Black Label - USDA Prime Bone-In Ribeye
Reserva - American Wagyu Strip Loin
The World’s Best Steak, Delivered to Your Door Are you serious about your steak? Love grilling at home? Then a must-try experience awaits: the world-class steaks of Fuego Diablo. Launched in fall of 2014 by Matt MacQuarrie, Fuego Diablo has been creating a buzz among steak lovers, who are thrilled with the opportunity to enjoy the world’s highest-quality steaks, at home. Fuego Diablo offers a complete range of premium cuts: Gold label, a high-end USDA choice product, Black label, a USDA prime, American wagyu and Japanese wagyu (Kobe style), which is imported from Japan and considered the highest delicacy of steak available. Simply place your order through the company’s website and your steaks — flash frozen at the peak of the aging process and individually vacuum packed — will be delivered to your door in a cooler, nestled in dry ice.
"We’ve had a great response from the local community, and would like to thank our clients here for helping make the past year a great one for Fuego Diablo.” – Matt MacQuarrie
1.844.434.2256 fuegodiablo.com info@fuegodiablo.com
WE SUPPORT LOCAL
BEDFORD BASIN FARMERS MARKET Family owned and operated, Bedford Basin Farmers Market offers a wide variety of fresh, local fruits and vegetables, free range eggs, dairy products and more. They also feature a European speciality corner, fresh breads and treats from an in-house bakery, a selection of pastries from both traditional Greek and European recipes, a butcher shop and a cafĂŠ/bistro.
397 Bedford Hwy, Halifax 902.443.4391 www.bedfordbasinmarket.com
Open 7 days a week Monday - Saturday 8 a.m. - 10 p.m. Sunday 9 a.m. - 9 p.m.
RECREATION & TRAVELSCAPES
Bangkok Ultimate Pampering at the
Mandarin Oriental By Anita Draycott
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Welcome to Bangkok, capital of the Kingdom of Thailand, where east and west, ancient and modern, exotic and erotic, calm and chaotic, clash and collide in the most delightful ways.
B
ack in the 1800s, when Thailand was called Siam, the original 140-year-old Oriental hotel, located on the banks of the Chao Phraya River, opened its doors as a humble rest house for wayfaring seamen. Now called the Mandarin Oriental Bangkok, the landmark property went on to become one of the world’s most famous luxury hotels. Noel Coward enjoyed cocktails on the terrace; Mick Jagger partied at the Bamboo Bar; Michael Jackson hid out here from the press. Going to Bangkok and not stopping at Thailand’s oldest hotel would be like going to Paris and not seeing the Eiffel Tower. Quite honestly, I could check in and never venture off the grounds. Service reigns supreme, starting with the gentlemen who stand in front of the lobby elevators and push your floor
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buttons. In my room, overlooking the river, I was greeted with fresh orchids and a bowl of mangosteens. The hotel delivers a different type of fresh exotic fruit to your room every day, along with another treat that comes with the turndown service — perhaps an elephant made of white chocolate. Breakfast at the Riverside Terrace is an idyllic way to start your day. Help yourself to a Mimosa of Chandon bubbles and freshly squeezed mandarin juice while you contemplate the irrestistable buffet. Warm croissants, eggs Bennie, Thai noodles, sushi, panna cotta and apple tart are just a few of the options. Take a table by the river and watch the water hyacinths and longtail boats drift by.
AAH THE SPA The ideal antidote to the hustle and bustle of Bangkok is a day at the hotel’s Oriental Spa. The ritual begins with a leisurely five-minute boat ride aboard the hotel’s private shuttle from the main hotel across the river to a century-old traditional Thai teak house, where the spa, cooking school and Sala Rim Naam Thai restaurant are located. Up the stairs, past a pool strewn with lotus blossoms, I removed my shoes and put on a pair of slippers. The spa director gave me the traditional Thai “wai” blessing (palms together like a prayer pose) and offered me a cup of aromatic lemongrass tea. My masseuse led me to one of 14 private suites, complete with shower and changing room. I pulled on a pair of crisp cotton pyjamas and lay face-up on a mattress on the gleaming teak floor. It is here that I discovered the profound pleasure of the ancient Thai massage. Unlike a Swedish massage where you lie naked on a table and are kneaded with oil, the traditional Thai massage is an entirely different experience. The series of contortions and stretching movements are patterned on the Asanas
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of Hatha Yoga. Your masseuse might hike your legs over your head while she presses her foot into your hamstrings. Don’t be alarmed when she turns you over and walks down your spine and then tries to twist you into a sitting pretzel. A Thai massage is more revitalizing than relaxing but at the end you feel like you’ve had a total body workout. Beware: it can become addictive. Since its debut in 1993, The Oriental Spa has consistently been voted “Best Spa in the World” and in 2015 it was also named the first and only Forbes Travel Guide Five-Star Recommended spa in Thailand.
JOY OF COOKING Housed in the same building is the Oriental’s Thai Cooking School, also the first in Bangkok. Here chef Narain will introduce you to the secrets of Thai cuisine. The hands-on experience begins outside on the patio where I was instructed to rub slices of kaffir lime onto my hands before rinsing. The oil in the lime acts like a natural hand lotion and the fresh citrus aroma is sublime. Chef had me smell some of the herbs growing and we snipped a bit of Thai basil. My classmates and I sliced, diced and pounded our way through four southern Thai recipes: stir-fried beefs with lemon grass; steamed egg with shrimp paste; rice vermicelli with a curried sauce of crab and wild betel; dumplings with coconut sauce. I learned that southern Thai cuisine uses a lot of coconut milk and cream. Thai cuisine is a balance of tastes: salt, sour, sweet, hot and sometimes bitter. Lemons are never used, only limes. I discovered that the smaller the chilli the hotter and the Bird’s eye used in most of our dishes is dynamite. Fish sauce and shrimp paste are indispensable in Thai cooking.
L-R Chef Narain and Anita Draycott
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To celebrate its 140th anniversary, the Oriental completed a $25 million renovation of its historic Authors’ and Garden Wings.
We prepared everything from scratch and that involves what chef describes as “anger management” when pounding the ingredients for curry paste with a mortar and pestle. At the end of the class, each participant is awarded a certificate and a gift bag with a fresh apron and a selection of herbs. “No one ever fails,” says chef as he leads us to a table set at the adjoining Sala Rim Naam restaurant to enjoy the fruits of our labours.
THAI HIGH TEA To celebrate its 140th anniversary, the Oriental completed a $25 million renovation of its historic Authors’ and Garden Wings. For a total splurge, consider the 600 square metre Grand Royal Suite complete with private elevator, Victorian conservatory, private butlers and dining room that accommodates 12. All this is yours for about half a million baht per night ($18,000 CDN). If that sounds a bit rich for your budget, settle for Thai High Tea in the Authors’ Lounge where luminaries such as Joseph Conrad, W. Summerset Maugham, Jeffrey Archer and John Le Carré have supped. The lemongrass, chilli, lime and crabmeat sandwiches are exquisite, as are mango scones and tartlets. There’s a tempting list of teas and infusions, specially created for the hotel by the prestigious Parisian teahouse of Mariage Frères. It’s a poetic finale to a blissful day in Bangkok.
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stoke the fire
COZY COASTAL RETREATS BY OCEANSTONE
The holidays are stressful. Give the gift of relaxation, and help stoke their fire.
Gift certificates now available. (902) 823 2160
oceanstoneresort.com
RIVER CRUISES Explore the World in Comfort By Katrina Geenevasen-Garlough
Rapidly growing in popularity, river cruises are setting the new gold standard for luxury travel. Whether you’re planning the trip of your dreams, or just dreaming of a vacation, a river cruise promises an authentic, immersive journey into the heart of some of the world’s most beautiful cities. 64
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THE RISE IN POPULARITY
“T
hose who want the comforts of cruising but want to see the heartland of the area find river cruising a great option,” says travel consultant Linda Doyle. Whether you want to discover quaint towns along the Seine, see ancient temples, tombs and local villages in Egypt, or experience the Amazon wilderness in Peru, river cruises promise an unforgettable escape totally out of the ordinary. “Travellers are looking for a different cruise experience, so are turning to river cruising,” explains Doyle. Typical ocean liners — which can carry up to 5,000 vacationers — are veritable resorts; roaming islands with endless activities, restaurants and entertainment. While some ships even boast skating rinks, casinos and multiple pools, the unbelievable size
RECREATION & TRAVELSCAPES
of them limits them to docking at coastal ports. By comparison, river cruises promise a decidedly more intimate experience. Because the boats need to negotiate the locks on rivers, riverboats are considerably smaller, holding around 60 to 200 passengers. “You don’t have to walk the length of a football field to get to your stateroom,” says Doyle. “They do not have rock climbing walls or skating rinks. There are no formal nights, it is casual attire on board.” River cruises also offer more all-inclusive options than ocean liners, explains Doyle. In fact, most include a guided excursion each day, and a glass of beer or wine with meals. And unlike coastal cruises, which usually have multiple days at sea, river cruise passengers are guaranteed busy sightseeing schedules at all stops. Depending on the country you choose to see, you can visit the Gutenberg Museum in Mainz, Tsarevet’s Fortress in Veliko Târnovo or Claude Monet’s spectacular gardens in Vernon. “Personally, river cruising is appealing because you unpack once, enjoy regional food and entertainment, and you are not dealing with highway traffic,” says Doyle, who recently returned from a trip along the Danube River. “Sailing down the Danube, you can imagine what life was like when the river was the major trade route for so many different peoples. There is nothing quite like sitting on the top viewing deck of your ship and having the mountains rise up on either side of you as you sail down the river. Or seeing vineyards, farms and castles along the way. Or letting your feet hang over your French balcony as you wave back to people on the riverbanks.”
EUROPEAN EXCELLENCE “Europe has been the most popular destination for river cruising,” says Doyle. Whether you want to see the Normandy landing beaches, head to Beaune for a Burgundy wine tasting or see Westminster Abbey and Big Ben, Europe’s got it. “Europe itineraries offer a combination of history, culture and can get into the interior of Europe. Many of Europe’s classic cities originated due to their proximity to rivers, as rivers were the major mode of travel and trade.”
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AT HOME
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AT HOME
CREATE
Beautiful, Interesting Rooms
by Layering
By Heather Waugh Pitts Photos by David Muir
Throughout the ages, humans have always been creating spaces that reflect their experiences and way of life. From cave paintings depicting day-to-day living to the present age, where we create our own unique, rich and interesting rooms.
M
y goal when collaborating with clients is to build functional, beautifully layered spaces that are a reflection of them and how they live. An artfully layered room will draw you in and reinforce who you are and how you live.
The first considerations are the bones of the room, as this lays the foundation from which we build and create. If you are fortunate enough to have great architectural details, it makes it easier to form a great room. However, if this is not the case, mouldings can be added as part of the layering to create detail and interest where there is none. Looking at the room, you must take into consideration the fifth wall: the ceiling. The ceiling offers opportunity for mouldings, wallpaper, colour and different lighting options. Having determined how the room will function, the principal pieces of furniture, appliances, cabinetry etc. for the particular space can be chosen from the homeowner’s possessions, or purchased. These are the larger items, such as sofa, chairs and tables. Once the principal pieces are placed, the room can be layered by incorporating design concepts.
LAYERING INCLUDES: Colour: The easiest way to add warmth and interest Lighting: Consider overhead, lamps, light boxes and up lighting Textiles: Drapery, rugs, pillows, wallpaper and throws Art: Object d’art, paintings, sculpture, pottery and glass Accessories: Mirrors, baskets, books and collections Nature: Flowers, plants, moss, twigs, shed antlers When layering a room, consider personal possessions for collections that can be displayed in interesting ways. Also, reimagine family heirlooms or cherished pieces by putting them on display. Grouping curated collections in a display makes the space less cluttered. Layering, or “stacking” a room takes the space from a showroom to being an extension of the homeowner. It offers a vulnerability and intimacy that imbues comfort and individualism. That is successful layering.
Bathroom: Layering to create a cosy feel, includes cobalt blue tiles, 6’ window door for light, metal table, sheepskins and pottery by Heather Waugh Pitts.
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Kitchen: Layering with stacked art, painting by Angela Carlsen’s (Donuts), Lenjery pottery plate, Alessi sculpture, cutting boards from the Workshop & Co., wool rug Tabrizi, herbs and succulents complete the look. Lighting includes chandelier, under counter lighting and overhead LED directional lighting.
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Lighting: Layering with light amongst shed antlers by artist Naama Hoffman; coral added on mantle for interest. Sculptured nest mirror made by Chris Joyce.
Sofa: Layering includes a French Empire Lions paw sofa in Ralph Lauren grey wool; camel bag wool, silk and velvet pillows; throw from Attica; Gus side table from Kew; shed antler found; art and floor coverings complete the look.
Open concept condo: Layering of surfaces and floors with art, lighting, books, sheepskin, pillows, bolsters, mirrors and flowers.
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Dine by Design fundraiser, by Heather Waugh Pitts (collaboration with Jess Tasker on table and credenza designs): Layering with deerskin; Jon Claytor boy painting; Nest painting, woods and screens by Heather Waugh Pitts; graffiti print by Janet Kimber; black chair from moooi; artichoke light from Attica; floor graffiti done by Christian Toth; woods fabric chair upholstered by Artisan Upholstery Studio. Picture wall: Layering with stacked paintings; desk with flowers, china, books, mask, bronze floor sculpture and cane. Wall painted to match three wallpapered walls.
Dining room: The layering started with a collection of Venetian glass; then dishes from Astier de Villatte; basket with kindling, art and a fire screen; window coverings and a rug complete the room.
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Living room: The layering began with the Thibaut wallpaper, then built ins for storage, art from Swoon, Brandt Eisner, auctions and PlanB, rugs from Attica, sofa and club chairs from Westgate 31.
Heather Waugh Pitts is a designer and artist. Her work has been published in several local and Canada-wide magazines and featured on W Network in Real Houses Of ‌ Heather has worked on commercial and residential projects, including new stores, cathedrals, mixed residential, commercial community planned projects, resorts, private residences and charity fundraisers. She collaborates with architects, commercial builders and trades professionals to bring a balance of function, strength, creativity and personality to her projects.
David Muir Photography is a Halifaxbased commercial photography studio specializing in product and location advertising for clients across Canada and the United States. David’s award winning photographs have been used through Getty Images and Masterfile. davidmuirphotographer.com
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COVER FEATURE
Louise O’Haran, Kitchen Design Plus owner
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KITCHEN DESIGN PLUS Building Relationships & Transforming Homes By Blake Hunsley Photos by Randall Tomada and courtesy of KDP
Any designer can look at each project’s tiniest details and see endless possibilities for improvement. At Halifax’s Kitchen Design Plus, owner and designer Louise O’Haran’s mission is to balance her daily work of improving small details, with something far larger and more complex: her community.
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his past year, O’Haran’s charitable efforts received recognition from the Association of Professional Fundraisers, where KDP received the 2015 award for Outstanding Small Business Philanthropist. “Of all of our accomplishments, that’s the one I treasure most. I was so moved that Adsum nominated us for that award,” says O’Haran. KDP has been helping Adsum for Women and Children, a local housing support services organization, raise money by having events at KDP over the last few years. “We also ask all of our clients to write a cheque to Adsum for $100, and in return we deduct that amount off the cost of their project.” Asked what percentage of her clientele accepts this proposition, O’Haran beams when she says, “One hundred per cent.” Though proud of her philanthropic work, O’Haran is notably the kind of entrepreneur who takes immense pride in every aspect of her business, and in other local businesses that have become
trusted KDP partners. O’Haran’s cabinet makers and tradespeople, a select group that she has worked alongside for years, are all highly valued. “It’s why we work with the people we do,” she says. “Because we have relationships with them, we’ve seen their professionalism and we know the quality of their work.” As to the approach O’Haran and her trusted partners take at KDP, O’Haran is enthusiastic about her company’s meticulous and individualized electrical, lighting and ergonomic plans, as well as KDP’s simple but successful approach of taking time, paying attention and being present for every project. Being frequently present onsite during a renovation helps O’Haran’s team prevent potential problems and implement refinements to their design plans as needed. After every project has been completed and the clients have been living in their new kitchens for a few weeks, O’Haran and her assistant like to return to explore their completed project. This helps them
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learn how clients interact with their new kitchens, and gives them an opportunity to take photos of the finished work, many of which are available on KDP’s website kitchendesignplus.ca. In part, these visits are motivated by professional pride, but they also ensure clients are thoroughly satisfied with their KDP kitchen. As O’Haran proudly explains, KDP’s clients are universally pleased with life in their homes’ renovated hubs. “Our design plans are comprehensive and cohesive,” she says. “Ergonomics and daily use are thought out from the first moment, so what we find with our clients after they’ve been living in their kitchens for a month or so is that their routines are becoming easier. Bringing the family together for a meal takes less time, and less hassle.” We are able to maximize every area of the kitchen with accessories, such as tray dividers above the fridge or Le mans pullout units that make access to corner cabinets easy. Since the municipality has a mandate to sort all recyclables we are automatically designing kitchens with a double roll out garbage for recyclables and counter drop in compost bins. Accessorizing cabinets to enhance their function has become the norm at KDP.” Increasingly, O’Haran’s clients report that it’s not only home life that’s easier to navigate in a KDP kitchen, but work life as well. For some, the distinction has blurred in a surprisingly relaxing and productive way. “Tablets have reduced the need for a home office, and generous work surfaces and thoughtfully placed charging ports have brought a whole new part of life into the kitchen,” says O’Haran. While the Maritimes may be home to the kitchen party, in O’Haran’s estimation, we may soon be seeing more of the kitchen office party. The possibilities at KDP are endless.
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AFTER
“I think a lot of our clients are surprised, and even impressed, at the sheer volume of details that my team and our tradespeople take into consideration on every project.” – Louise O’Haran
BEFORE Surprisingly, many KDP clients don’t come to O’Haran seeking kitchen opportunities so much as they’re seeking to avoid a potential kitchen crisis. “The greatest stress that my clients first bring to my attention is the fear that they’ll pick something like paint or tile that looks wrong, or worse, that doesn’t function well in the kitchen,” says O’Haran. “They come to KDP so they can avoid any potential problems by relying on my creativity and experience, as well as my eye for those small details that can make a big difference. I think a lot of our clients are surprised, and even
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impressed, at the sheer volume of details that my team and our tradespeople take into consideration on every project.” While consideration of those details does allow KDP to find and implement opportunities for better kitchen living, there is one significant problem facing our community that O’Haran believes can be solved with a professionally designed kitchen. “Right now we’re in a market with very low home sales, and I would really encourage people who have
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been thinking about renovating to act sooner, rather than later,” she advises. “By renovating your home rather than putting it on the market, you can think about how to make it more livable over the long term, and ensure your current home can suit your growing needs.” For those not convinced that their kitchens can deliver everything they want and need, or those who aren’t certain they can quite afford to have the kitchen of their dreams, O’Haran recommends a call to KDP either way. “The way our process works is we come
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BEFORE out to your house and measure up your kitchen for free. Why not find out how much everything will cost, and just what can be done? That way, you have time to plan and save for the exact space you want.” It’s hard to think of a more professionally designed solution than a plan for the heart and mind. To find out what expert solutions O’Haran can design for your kitchen, call KDP for your free consultation today. Kitchen Design Plus 1526 Dresden Row, suite 103 Halifax 902.444.8007 info@kitchendesignplus.ca www.kitchendesignplus.ca
Louise O’Haran, Kitchen Design Plus owner
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DESIGNING HOMES to Fit Your Land & Lifestyle By Lori McKay Photos Bruce Jollimore
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hen working on a project, home design consultant John Hattie considers many factors. He looks at the overall landscape, the view plane, where the sun rises and sets as he factors in natural light, and of course his client’s wish list for their dream home. “I create a house to fit the land and the homeowner’s lifestyle,” says Hattie, owner of Atlantic Home Designs. A leader of innovative design, Hattie has won multiple home design awards since starting his business in 1984. One of his recent projects, a beautiful lakefront summer home just outside Halifax, won two such awards this year. It was co-winner of the
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Nova Scotia Design Association’s New Home Design Award and winner of the People’s Choice Award at the Fall Ideal Home Show. “It’s a beautiful design,” says Hattie. “The house has indooroutdoor living, which is essential for a summer home.” The natural flow of the house was built to everyday living standards and beyond, with three bedrooms, great room, bar, exercise room, inside-outside fireplace and screened in areas. The living space of the house extends naturally out into the yard. Off the kitchen and great room is a screened porch, which leads to the barbecue deck, and then down to the fire pit and wharf. “It feels like an extension of the house.”
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“I wanted that light coming through the windows as long as possible. Ninety-nine per cent of the time, unless it’s dark and overcast, you shouldn’t have to turn on a light during the day.” - John Hattie Before working with a client, Hattie suggests they put together a collection of sketches, photographs and magazine pictures they like. “I’m going to look at what appeals to them and take it to another level,” says Hattie. “Based on their needs, requirements, land and budget, I will manipulate the design and make recommendations.” Hattie designs both his interior and exterior concepts while sitting with his clients, allowing them to work with him and be involved in every aspect of the process.
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John Hattie, owner
the power lines and the septic system. How is the driveway going to go in? Where are they going to put the garage? Where will the homeowner store his boat, life jacket and paddles so they are easily accessible? “A good designer will consider all the elements of flow, function and usage of space,” he says. “I want people to be ecstatic about their homes,” says Hattie, a certified architectural draftsman and a selftaught designer.
“They need to be there because we’re bringing elements they love into the design,” says Hattie. “I never tell any of my clients what to do. What I do is give them options and let them make decisions on what they like. In this case, they loved the idea of the vaulted ceilings in the kitchen, dining room, great room and master bedroom. It’s gorgeous.” When considering the positioning of the house on the land, Hattie had to work with a slope that was fairly steep. “Hills can be positive or negative. If you work with them, they can be positive, which is the same with any element of design. We had to cut into it a bit, but now it feels like it belongs there.” He said the natural light in the house was a challenge because the sun rose up over the lake and set over the hill. To take advantage of the late afternoon and evening light he designed the great room on the driveway side of the house.
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“I wanted that light coming through the windows as long as possible. Ninety-nine per cent of the time, unless it’s dark and overcast, you shouldn’t have to turn on a light during the day,” says Hattie. “A house can be set up to take advantage of natural light, and that’s what I’ve done in this house. If you’re truly designing, and that’s what I’m doing, you’re paying attention to those little details. Anyone can create a design that’s probably 70 per cent right. It’s the little stuff that bothers people. If you know you have a view plane of that lake and you can’t see it, it will frustrate you. “This home was designed to take full advantage of the lakefront view,” says Hattie, noting the water can be seen from every room on the main level except the powder room. There are other factors to consider when designing a new home. While he’s onsite, Hattie also looks at where they might put
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It seems many of his clients feel the same way. “I had a client from 28 years ago come up to me at a home show and say, ‘John, we still love our home. People who come over for the first time still say, wow.’ That’s the success I’m looking for with my clients. I want them to say ‘wow,’ not just for one or two years, but for 30 years.” This “designing to the land” approach has been the foundation of Hattie’s design process for the last 32 years. The result? Exceptional homes and renovations ranging from traditional to contemporary styles. “When I first started off I was labeled as an architectural draftsman that was doing a little bit of design work. I saw a whole new industry, an opportunity, and I decided to jump in feet first and made the swing to become a home designer.” Atlantic Home Designs Timberlea 902.456.0279 atlhme@hfx.eastlink.ca atlantichomedesigns.ca
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Thank you to all our past and present clients for another great year in real estate! We wish everyone a prosperous and wonderful 2017.
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ARCHITECTURAL CONCRETE AT ITS BEST By Lori McKay Photos courtesy of Patterned Concrete
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rent Pottle first discovered Patterned Concrete at a tradeshow in Toronto a few years back. The company — which offers a turnkey stamped concrete system — was just the kind of business he was looking for at the time.
concrete slabs, broom finishes and exposed aggregate to very intricate stamping, colouring, acid washing, staining and polishing procedures. Their clientele includes anyone considering a new driveway, walkway, steps, pool decks or a hardscape feature.
“I was awestruck by the works of art they were able to create with concrete,” says Pottle, who recently opened the first and only licensed Patterned Concrete business in Eastern Canada. “It was something I had never seen before.”
“While we are able to offer just about any concrete solution, the main focus of our business is architectural stamping and colouring,” says Pottle. “By concentrating on the most detailed and challenging designs we are able to offer solutions exclusive to Patterned Concrete, which sets us apart from other concrete contractors.”
Patterned Concrete Nova Scotia offers a wide array of products, from simple
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Opening his own business was an obvious step for Pottle, who grew up in the contracting and construction industry. After graduating from St. F.X. University in 2002, he worked at a software development company in Dartmouth. It didn’t take long for him to realize his heart was in creating tangible goods, rather than soft goods. A few years later he moved back home to Newfoundland to work in the family contracting business. “It was obvious this was the path I was meant to pursue,” says Pottle. “I worked diligently for 12 years to help grow our long time family business to one of the
premiere general contracting companies in western Newfoundland.” In 2009, Pottle and his wife welcomed their first child into the world nearly three months premature, with numerous complications. The next several years were challenging for the family. With better medical resources for their daughter in Halifax, the family decided to make the move. “After relocating to Halifax we picked up where we left off and continued in the commercial/light industrial contracting business,” says Pottle. “This new marketplace offered many opportunities, but also some exciting new avenues we could grow into.” Pottle was always keen on architecture and envisioned construction as an art form, not just as a means to satisfy a need. “I began to explore new construction techniques and followed up with extensive market research in the Halifax region to determine what construction methods were in demand and not being serviced to their fullest potential.” This led him to open Patterned Concrete in Dartmouth. “While there are many products on the market to meet this need, we strive to provide something unique that outperforms traditional materials,” says Pottle. “And not only do we install architectural concrete, unlike other competitors in the market we manufacture our own stamping tools and have fine tuned our processes to offer a complete engineered system.” Patterned Concrete has been used in countless municipal projects, public parks, restaurants and backyards across North America and has even been installed in Disney World.
Patterned Concrete Nova Scotia 11 Morris Drive, Suite 118 Dartmouth 902.835.8890 info@pcnovascotia.ca www.pcnovascotia.ca
A Quality Product Direct competitors of the Patterned Concrete system include slate, flagstone, unit pavers, brick, interlocking brick and limestone. Patterned Concrete can offer all the beauty of any of these products without the problems, such as grass growing up between pavers or the unevenness of an interlocking stone. At a comparable or lower cost per square foot, Patterned Concrete is the next big thing in the Nova Scotia hardscape market.
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Brent Pottle
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“We put into your roof what your roof needs, given the pitch, ventilation systems or area that the roof is in. Our price structure is based on that. We don’t simply re-skin a roof to make it look good.” – owner Larry Mader
INTEGRITY, PROFESSIONALISM & QUALITY Whatever your roofing needs, Mader’s Roofing is up for the task Specializing in both residential and commercial roofing, the main focus on each Mader’s Roofing project is quality.
Testimonial | “In my opinion, Larry Mader is the consummate professional. He and his people at Mader’s Roofing do quality work and stand by it. Larry has become a very close and trusted friend and I think it is somewhat rare for someone you have hired to do a major project on your home to become a very dear friend. To me it speaks to not only the quality of his work but the integrity of the man.” – Eric Milledge, homeowner
Mader’s Roofing Lower Sackville | 902.492.2868 | 902.830.4236 | info@madersroofing.com | www.madersroofing.com
YOUR HOME, ONLY BETTER
Kitchens | Bathrooms | Custom Renovations & Remodeling | 2569 Windsor St, Halifax 902.454.CASE (2273) | halifax@caseremodeling.com | casehalifax.com
Baby, it’s Cold Outside!
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Heating Your Home This Winter
ccording to the Heating, Refrigeration and Air Conditioning Institute of Canada, space and water heating accounts for 80 per cent of all residential energy use. If you’re building a new home or completing some renovations this winter, it’s only natural you’d want do to your research before deciding what type of heating is best for you and your family. At ReFINEd, we want to ensure you stay warm and toasty this winter. Read on to learn more about the most common types of heating found in Canadian homes.
Forced-Air Furnace Natural Resources Canada says, “Forcedair furnaces are the most common home heating technology used in Canada.” Because these furnaces are much more energy-efficient than the ones in the past, homeowners are able to conserve energy and reap cost savings at the same time. The majority of homes with forced-air furnaces are fired by natural gas, while the rest run with oil or propane.
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By Katrina Geenevasen-Garlough
So why are they so popular? Mainly because of their ability to heat the house quickly. (Which comes in rather handy during the chilly winter months!). An added bonus is that their ductwork can also be used for air conditioning during the summer months. Forced-air furnaces are also great multitaskers: they can be outfitted to operate as an air filter, humidifier and/or freshair ventilator. Keep in mind forced-air systems also have some disadvantages. According to the Government of Canada, “The air coming from the heating registers can sometimes feel cool, especially with certain heat pumps, even when it is actually warmer than the room temperature. The effect is much the same as the cooling action of a fan or a summer breeze.”
Electric Heating The second most popular heating option in the county, electric heat is most commonly generated in baseboards and in recessed floor- or wall-mounted heaters. What homeowners love about this type of heating is that it’s 100 per
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cent efficient; all of the energy consumed by the heaters is converted to heat. Initially, it’s cheap to purchase, which makes it a tempting option. But keep this in mind: long-term operating costs can be pricey. In fact, heating electrically can cost hundreds of dollars a year more than running a mid- or high-efficiency natural-gas furnace.
Hot Water Heating According to the Heating, Refrigeration and Air Conditioning Institute of Canada, hot water heating, which is widely used in Europe, is making a comeback in North America as it provides reliable comfortable heat. Many homes built prior to the 1950s feature hot water or hydronic heating systems, which typically use a boiler to supply hot water to cast iron radiators. While the basic equipment has stayed pretty much the same throughout the years, there have been some technological advancements. Fuel pumps and burners are built to be more efficient than ever before, and automatic dampers and circulating pumps have boosted boiler efficiency levels.
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One form of hydronic heating that is becoming more popular among Canadians is radiant floor heating, which, I’m sure we all agree, is perfect for persistently chilly feet. With this type of system, a boiler or hotwater tank warms the water that runs through pipes that have been installed beneath the floor. Some homeowners choose to heat their entire home this way, while others yet opt to install the heat in specific rooms. While the initial price tag might give you sticker shock (especially since you need to install an air conditioning separately), consider this: it can be up to 30 per cent more efficient than forced-air heating, depending on how well insulated a house is.
Fireplaces There’s nothing like snuggling by a warm fire when the temperatures plummet. If you’re thinking of installing a fireplace, you have options to consider: wood burning, gas and electric.
Wood Burning Fireplaces Many Canadians use wood as a source of heat. It’s a renewable resource, and can make a cold Canadian winter feel somewhat cosy. Just close your eyes and imagine the flickering coals, crackling sounds, and that amazing wood burning smell. Today’s wood burning fireplaces are cleaner burning and more efficient than their predecessors and can be very powerful. They are, however, quite expensive to install. It’s also important to note you’ll need to pay to clean your chimney annually — creosote builds up over time — and chop (or buy) wood to burn.
Gas Fireplaces Designed with heat-efficient technology, more and more homeowners are opting to use gas fireplaces in their homes. They’re hassle-free (there’s no wood to chop and no messes from ash and soot, etc.) and they give you heat quickly with the simple push of a button. Some even come with remotes so you don’t have to haul yourself up off of the couch to
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adjust the temperature while you’re watching football on a lazy Sunday afternoon. An added bonus many users appreciate is that many of today’s gas fireplaces contain fans that circulate the heat. They’re also more realistic than they have ever been before, making it easy for you to believe you’re toasting your toes by an open flame.
Electric Fireplaces If the lack of a wood burning or gas fireplace is leaving you out in the cold, you might want to consider an electric fireplace. With plenty of incredibly stylish design choices to choose from and the added bonus of easy installation (electric fireplaces feature a cord that plugs into a standard wall outlet), electric fireplaces are a fantastic option to consider. Not only are they easily moved (they can travel from room to room if you so desire), they require no maintenance and are safe. Because there is no flame, the glass and metal doesn’t get hot enough to burn on contact, making it a great option for those with children and pets.
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Keep in mind electric fireplaces work best in spaces around 400 to 800 square feet.
Final Thoughts Whatever your decision, the Government of Canada offers some sound advice: always consider the second price tag. “Whatever heating option you choose, it pays to keep your eye on the “second price tag,” the energy cost to run the heating system over its lifetime. Three main factors determine operating costs: the annual heating requirement, fuel type and price, and equipment efficiency.
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BUSINESS TO BUSINESS
STAYING RELEVANT in a Changing Business World
With each passing year, innovation seems to move us light years ahead. Modern businesses face the constant challenge of changing consumer behaviour. It’s fair to say many companies struggle to accommodate this relentless pace of shifting preferences, technology and supporting processes. Only those who are able to balance the needs of today with the foresight of tomorrow are able to survive, let alone succeed.
By Matthew Harpell
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BUSINESS TO BUSINESS
"It’s not about changing what your company stands for, it’s about adapting your company to the changing likes, wants, preferences and trends, while maintaining your DNA."
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o, what does it take to build a truly resilient business model? One that withstands the test of time and ever-evolving demands? The short answer: keep your eyes open to the world around you, be willing to embrace change, and resist falling victim to the “innovation-is-onlyfor-tech-companies” mentality.
Find New Ways to Create Relevant Value Gone are the days when companies dictate the products and services that consumers purchase. There has been an incredible shift of power from companies to consumers/clients/patients. In order to remain relevant, companies must embrace innovation! And it’s not as hard as you may think. Innovation doesn’t have to be ground breaking, world changing, or aweinspiring. And it doesn’t have to be synonymous with technology. In fact, some of the most disruptive innovations come in the form of ‘Why didn’t I think of that?’ everyday regularities. Innovation is simply about finding new ways to create relevant value. With power now shifted in favour of consumers, what’s considered ‘relevant’ and ‘valued’ is no longer within a company’s control. This is good news for small business and startup companies because it means creating relevant value is no longer restricted to corporations with deep pockets. Consumers dictate what sticks and they don’t care how much money you have. Adaptation of your business model, in an effort to create relevant value, takes
a willingness to surrender tradition. Metaphorically speaking, trees that refuse to bend to strong winds are the first to break. Similarly, companies that do not adapt their business models (to attribute ever-changing preferences) are destined to fall quickly.
Keeping Up With the Joneses It’s not about changing what your company stands for, it’s about adapting your company to the changing likes, wants, preferences and trends, while maintaining your DNA. For example: Disney aims to be “the happiest place on Earth” by creating a magical experience for children of all ages. That is their (unofficial) value proposition and it has not changed for decades. Although their value proposition continues to hold true, their business model has seen drastic changes over the years, including the attractions, the infrastructure and delivery channels, the ‘children-of-all-ages’ profiles (target audience), the composition, entertainment format and supporting technology, the costing and revenue models and their strategic partnerships. Despite continuous adaptation, the value created by Disney remains intact — Mickey Mouse’s reign continues and he’s done it while keeping up with the Joneses.
Tiny Change, Mega Impact The key is not to become overwhelmed by the pace of change, but to become inspired in light of it. Companies must be vigilant and set aside time (away from the day-to-day) to innovate, plan,
BUSINESS TO BUSINESS
and calibrate their business models to consistently deliver value. Take time to illustrate your existing business model, place a red flag beside out-dated and/or ‘easy-upgrade’ components, and replace them with new resources, processes and/or technology. The return-on-investment (ROI) is well worth stepping outside your routine.
Matthew Harpell is the founder and owner of Matlen Strategy, a company that aims to save time, improve results and reduce burden by providing business planning and support for owners and company leadership who are too busy working ‘in’ the business to find time to work ‘on’ the business.
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A WELLNESS CHECKUP for Your Financial Health By Lori McKay Photos Bruce Jollimore
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here are many milestones in a person’s life when he or she seeks financial advice. It might be the purchase of a new home, starting an RRSP or after being laid off from a job. But visiting your financial advisor for general wellness checkups on a regular basis is important.
“It’s kind of like car maintenance,” says Emily Rae, a senior financial planning advisor at Assante Capital Management Ltd. “If you change your oil, get regular tune-ups and take care of your car, your car is going to run longer. I know people are busy, but we encourage clients to come in at least once a year for a sit down, or even over the telephone or through Skype. There are little things a financial advisor can do to help people reach their goals faster.” Rae says people don’t always start financial planning as early as they should, noting some clients will come in only a year or even six months before retirement. “We want to see them five or 10 years before they retire, and every year up until that time,” says Rae. “We can talk about their retirement plan and their RRSPs. We can look at ways to reduce their mortgage, their plan for having a nest egg, or maxing out their tax-free savings account.”
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Emily Rae, Senior Financial Planning Advisor at Assante Capital Management Ltd.
“Everybody’s situation is completely unique and we are here to help.” – Emily Rae, Senior Financial Planning Advisor at Assante Capital Management Ltd.
In a perfect world, Rae says everyone would start planning for retirement the moment they get their first job. “People in their 20s don’t always think about these things, but if we can meet with someone in their 20s we can say, ‘Hey, if you save $50 a month or don’t allocate every dollar toward housing and put some in savings, you’ll be further ahead.’” Assante Hydrostone advisors will often hear from clients throughout the year about specific concerns. For example, in September they get a lot of calls about education savings plans, and during RRSP season clients will contact them to make a contribution. The advisor will usually address the one issue at that time, but Rae says it’s not the same as coming in for a full review.
“It’s like if you go to the doctor because you have the flu, which is not the same as a checkup. They serve different purposes and you need to see your doctor for both. It’s the same for us.” Rae says that although setting a new year’s resolution is not the best way to start the year for everyone, it is still a good time for people to think about their finances. “In the new year we generally recommend clients take small steps to pay more attention to their overall financial health. It doesn’t have to be ‘I’m never going to spend any money on coffee ever again,’ it can be ‘Am I doing all the right things to get me to my goal?’” A financial portfolio is different for each client.
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“Everybody’s situation is completely unique and we are here to help,” says Rae. Offering a full range of financial planning services and solutions, Assante Hydrostone advisors work closely with other members of each client’s financial team — such as their accountant and lawyer — to combine the individual pieces together to form a complete wealth management plan.
Assante Capital Management Ltd. 5548 Kaye Street, Suite 201 Halifax, N.S. 902.466.4234 888.305.7526 assantehydrostone.com
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ACURA’S 2017 MDX Travel in Luxury, Style & Comfort By Lori McKay
K
nown for luxury, comfort and safety features, Acura’s 2017 MDX offers drivers everything they might want in an SUV. The latest model features a newly designed style, including a diamond pentagon grill; ergonomically sculpted seating and Super HandlingAll Wheel Drive. The vehicle is equipped with AcuraWatch on all grades, making MDX the first luxury SUV in its class to offer these advanced safety and driver-assistive technologies as standard features. “The SUV is nice and smooth and quiet to drive, but sporty at the same time,” says Jamie Campbell, new car sales manager at Atlantic Acura. “With seven seats, it appeals to everyone, but especially families. It’s great for things like going to the cottage and hockey.” When it comes to options, the 2017 MDX offers pretty much everything. “It comes fully loaded right from the getgo,” says Campbell.
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AcuraWatch offers a lot of safety technologies that appeal to car buyers. Using an advanced radar system, the adaptive cruise control allows the MDX to independently follow the vehicle in front at a set distance, starting and stopping with the flow of traffic. It also has a collision mitigation breaking system and an optional blind spot information system, with cross traffic alert on the backup camera. The MDX comes with a convenient remote engine starter. The key device allows you to communicate with your MDX. When you send it a request — as in lock, unlock or start your engine — it will light up, confirming the request was received. In cold weather, you can use the remote starter to set your car’s interior temperature, turn on the heated seats, heat the steering wheel and start defrosters. The MDX has 290 horsepower and Super Handling All Wheel Drive. “The particular system used in the MDX
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has torque vectoring,” says Campbell, “which allows it to divert power to the outside rear wheel on corners, so it actually offers improved handling characteristics on dry pavement.”
RDX The RDX is essentially a smaller version of the MDX. A five-seater, the SUV comes with the same level of safety equipment and AcuraLink. Both the MDX and RDX get the top safety pick plus ratings from the Insurance Institute for Highway Safety. The RDX doesn’t run the same AWD system, but it does come in AWD with a little less horsepower at 279 horsepower. “It’s similar to drive,” says Campbell. “It’s very luxurious, smooth, quiet and comfortable. They’re both great on fuel, given the size of each vehicle. It’s synergy between man and machine. They’re designed to maximize the capabilities of the driver.”
tell you where the closest one is and send the address to your navigation system, so you don’t have to go searching for it.”
NSX
The options for the RDX are the same as the MDX, with most features available, including safety and standard equipment, remote engine start, keyless access and navigation system with voice recognition. Both vehicles have the convenience of AcuraLink, which allows the driver to connect to their vehicle from anywhere in the world using a smartphone or a personal computer. You can check on the status of your vehicle — such as tire pressure or fuel. It also has a stolen vehicle locater and automatic crash notification. If you’re involved in an accident, AcuraLink will contact you and send emergency services to your location.
Acura’s newest supercar, the 2017 NSX, has just arrived. “The NSX is really pushing the technology envelope with a super advanced drive train system. It’s a twin turbo V6 with three electric motors. It puts out 573 horsepower. They call it the everyday supercar because it has so many advanced features. You can actually select an everyday quiet mode, where you can drive the vehicle normally on everyday roads.” The NSX’s Integrated Dynamic System also features sport and track modes. Track unleashes the full spectrum of the NSX’s performance capabilities.
Colours “Black, white, silver and grey are still the popular colours,” says Campbell. The NSX has a broad range of colours, including a few different reds and an electric blue. The MDX and RDX have their blues as well. “The obsidian blue is a really sharp colour.” The MDX has a new interior colour called saddle (orange-brown leather). “It’s really striking. You can also get the MDX with a true woodgrain material, not a simulated woodgrain,” says Campbell. For more information, visit Atlantic Acura at 30 Bedford Highway, or call 902.457.1555
With a 24-hour, seven-days-a-week concierge operator, you can press a button in your vehicle and talk to an operator at any time. It’s just like a concierge at a hotel. They can set appointments for you, book hotels and find addresses. “You can call them and ask for the nearest Starbucks. They can
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TLX S e a S o n
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P e r f o r m a n c e
Super handling all-wheel drive™
2017 TLX SH-AWD ® Elite model shown.
t h e 2 0 1 7 t l X S h - aw d ® S ta r t i n g F r O m $ 4 2 , 7 3 5 * Rain, snow, icy roads … take control of winter weather in the 2017 Acura TLX SH-AWD ® with its 290-hp 3.5L V6 engine, Super Handling All-Wheel Drive ™ , luxurious interior with heated front seats and available AcuraWatch ™ Driver assist features you’ll be driving this winter in comfort, safety and style.
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Selling price is $40,690 // $48,190 on a new 2017 TLX SH-AWD® Base (UB3F3HJ) // model shown, a 2017 TLX SH-AWD® Elite (UB3F7HKN). Selling prices exclude $2,045 freight and PDI, fees, license, insurance, registration and taxes. †Limited time lease offer based on a new 2017 TLX SH-AWD® Base (UB3F3HJ) // model shown, a 2017 TLX SH-AWD® Elite (UB3F7HKN) // available through Acura Financial Services on approved credit. Representative lease example: 1.9% (2.67% effective APR) lease rate for 48 months (104 payments). Bi-weekly payment is $188 // $236 with $3,000 down payment. 16,000 km allowance/year; charge of $0.15/km for excess kilometres. Total lease obligation is $22,802 // $27,794. Lease payment includes freight and PDI of $2,045, Holiday Bonus of $2,500 and applicable fees but does not include lien registration fee up to $70.75 and lien registering agent fee of $5.00, which are due at time of delivery. Taxes, insurance, license and registration fees (all of which may vary by region) are extra $2,500 Holiday Bonus includes sales $3,500 Cash Rebate is available on 2017 TLX (UB3F7HKN) models when registered andLicense, delivered before December 2016. Total incentives consist of: (i) (including $1,000 that cannot are ex ® SH-AWD® Tech (UB3F5HKN) and 2017 TLX SH-AWD® ggestedapplicable selling price is taxes. $42,735 // $50,235 on a(CCR) new 2017 Acura TLX SH-AWD Base (UB3F3HJ) // model shown, a 2017 TLX SH-AWD® EliteElite (UB3F7HKN) including $2,045 freight and PDI. insurance, registration,31st, options, applicable fees, duties and taxes PST/GST) be combined with lease/finance offers; and (ii) $2,500®Holiday Bonus that can be combined with lease/finance ® offers. All incentives will be deducted from the negotiated selling price after taxes. ◆$2,500 Holiday Bonus is available on all new 2017 TLX SH-AWD® models mited time lease offer based on a new 2017 Acura TLX SH-AWD Base (UB3F3HJ) // model shown, a 2017 TLX SH-AWD Elite (UB3F7HKN) available through Acura Financial Services, on approved credit. 1.9% // 1.9% (2.68% effective APR) lease rate for 48 months. Bi-weekly payment is $188 when registered and delivered before December 31st, 2016. Holiday Bonus can be combined with lease/finance offers and will be deducted from the negotiated selling price after taxesDealer order/trade may be necessary. While quantities last. Certain features only 38 (includes $2,045 freight and PDI)Visit withacura.ca $3,000 or down 20,000forkm allowance/year; charge of $0.17/km for excess kilometres. Total lease obligation is $22,552 // $27,752. Offer includes Federal Air Conditioner Fee ($100), Tire Duty ($25), PPSA ($26.50) and Holiday Bonus ($2,50 available on certain trims. yourpayment. Acura dealer details. © 2016 Acura, a division of Honda Canada Inc.
day Bonus includes applicable sales taxes. License, insurance, registration, options and other applicable fees, duties and taxes (including PST/GST) are extra. ††$3,500 Customer Cash Rebate (CCR) is available on new 2017 TLX SH-AWD® Tech (UB3F5HKN) and 2017 TLX SH-AWD® Elite (UB3F7HKN) mo n registered and delivered before November 30, 2016. Total incentives consist of: (i) $1,000 that cannot be combined with lease/finance offers; and (ii) $2,500 Holiday Bonus that can be combined with lease/finance offers. All incentives will be deducted from the negotiated selling price after ta 2,500 Holiday Bonus is available on all new 2017 TLX SH-AWD® models when registered and delivered before November 30, 2016. Holiday Bonus can be combined with lease/finance offers and will be deducted from the negotiated selling price after taxes. All incentives will be deducted from the negotia
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