ReFINEd Halifax Spring 2017

SPRING 2017 VOLUME 3 ISSUE 1

CREATIVE COOKING WITH N.S. MAPLE SYRUP ALIGN YOURSELF WITH LOCAL DESIGNERS, ARTISTS AND MAKERS PORT CITIES: A MUST-SEE LOCAL TALENT

EXPERIENCE THE WONDERS

OF FOX HARB’R RESORT

HALIFAX

AMOS WOOD design | millwork | furniture Carefully crafted unique furniture, cabinetry, wall and ceiling cover in any species of wood, custom countertops, trim and mouldings, long lasting decking, exterior siding, inside flooring, and much more.

2445 Agricola St., Halifax 902.407.7772 agricola@amoswood.ca www.amoswood.ca

HOURS: Tuesday, Wednesday, Saturday 10am-5pm Thursday, Friday 12pm-7pm

ADDING VALUE AND WARMTH THAT

ONLY WOOD CAN.

CONCRETE NEVER LOOKED SO GOOD!

ARCHITECTURAL CONCRETE AT ITS BEST Services Offered:

∙ Architectural concrete ∙ Pool decks ∙ Driveways ∙ Walkways and stairs ∙ New for 2017: Polished concrete floors (new or existing concrete)

Patterned Concrete has 19 locations across North America 35 different stamps and textures available exclusively through Patterned Concrete Hundreds of colour combinations Fully engineered solutions for our harsh climate

“Brent and his team were very hard working, reliable and conscientious. They went out of their way to please us. We are delighted with their work and have had lots of friends comment on the beautiful job. We would recommend Brent and his company to anyone.” - Ken and Tanya, Glen Margaret, Nova Scotia

11 Morris Drive, Suite 118 - Burnside P.O. Box 35021 Bedford PO Halifax, NS B3M 0G3 902.835.8890 (P) 902.482.3374 (F) pcnovascotia.ca info@pcnovascotia.ca @pcnovascotia

American Concrete Institute (ACI) Flatwork Certified • Members of the Construction Association of Nova Scotia • COR Certified under the Nova Scotia Construction Safety Association • Patterned Concrete is wholly owned and operated by Devetech Industries Incorporated

HALIFAX

Spring 2017 Volume 3 Issue 1 Owner / Publisher Seann Gervason seann@refinedmagazine.ca Editor Lori McKay lori@refinedmagazine.ca

Editor’s Note With ReFINEd editor LORI MCKAY

“Spring is the time of plans and projects.”

– Leo Tolstoy, Anna Karenina

T

his time last year, ReFINEd Halifax ran an article about the movie Maudie, the story of Nova Scotia folk artist Maud Lewis. The film opened recently in Halifax and being a fan of Lewis’ story and art, I rushed out to see it. The performances by Sally Hawkins and Ethan Hawke were absolutely phenomenal. It’s a beautiful film that’s sure to boost tourism in Nova Scotia (even if it was shot in Newfoundland). If you see one movie this spring, it should be this one.

One of the few times I’ve ever set foot on a golf green was last summer on the Par 3 course at Fox Harb’r Resort. I’m not a good player, and my game did not improve as the afternoon went on, but I did agree to play a second round the following morning just so I could enjoy the breathtaking scenery. Everything about Fox Harb’r is impressive, from the luxury accommodations and fine dining to the unique activities available, including the mineral pool, clay shooting and fly-fishing. If you haven’t visited, I recommend a weekend trip, a night out for dinner, a game of golf… or, if you’re in the market, look into buying a place there. Find out more in our cover story.

Maple syrup is a staple in everyone’s home. But have you tried buying your maple syrup from a local producer? Nova Scotia has some fabulous maple products that will give your pancakes, and beyond, a sweet, savoury flavour. An ingredient in a wide range of foods, find delicious maple syrup-inspired recipes in our Taste of Nova Scotia special section.

For me, spring signifies the beginning of cottage season. It’s a time to clean, repair, plant perennials in the window boxes and start thinking about long days on the beach spent with family and friends.

For others, it’s a time to plan camping trips, start construction projects and dig into the garden. In this issue of ReFINEd Halifax, you’ll find a bit of everything you need for spring inspiration!

Enjoy!

Lori 4

ReFINEd HALIFAX

Designer Ghislaine Moffitt Contributing Writers Kate Watson, Cheryl Doherty, Angela Campagnoni, Matt Jamieson, Anita Draycott, Matthew Harpell, Susan Alward, Heather Waugh Pitts, Melanie Furlong, Allison McIsaac Cover Photography Courtesy of Fox Harb’r Resort Photography Bruce Jollimore, Steve Jess, David Elliott, Brent McCombs, Mat Dunlap, Aaron Peerless, David Muir 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

Anita Kirkbride Social Media anita@twirp.ca 902.240.3702 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.

Canada Post Publication Agreement #43352027. Return all undeliverables to 1511 Lockhart Mountain Road, Coldbrook, Nova Scotia, B4R 1C1.

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.

WE SUPPORT LOCAL

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.

CONTENTS

VOLUME 3 ISSUE 1

52

76

58

DEPARTMENTS

FEATURES

18

58

STYLE | 8

Special Feature: J.A. Snow Funeral Home

Cover Feature: Fox Harb’r Resort

YOUR HEALTH | 12

22

76

Port Cities: A Must-See Local Talent

Align Yourself With Local Designers, Artists And Makers

52 Travel Rome

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CITY LIFE | 22 FOOD & DRINK | 27 RECREATION & TRAVELSCAPES | 52 BUSINESS TO BUSINESS | 70 AT HOME | 76

Your Vision brought to life Natural stone adds luxury and style to any home. If you’re considering a renovation or planning a building project, you’ll find plenty of inspiration at The Art of Stone.

SPECIALIZING IN: • Granite, Quartz, Marble and Onyx Countertops • Porcelain and Ceramic Tiles • Marble Artwork • Custom Cabinetry • Vanities • Sinks, Vessels and Faucets • Mirrors • Unique Stone Tables

THE ART OF STONE

Atlantic Canada’s Natural Stone Showroom 130 Chain Lake Drive, Halifax | 902.406.7338 | admin@theartofstonehalifax.com Like Us on Facebook: facebook.com/theartofstonehalifax

Open Monday-Saturday 9am-6pm | Sunday closed

STYLE

Alora Arnold

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STYLE

earthy

Eclectic ANGELA CAMPAGNONI GOES ‘Behind the Seams’ WITH ARTIFACTS WORLD’S ALORA ARNOLD

By Angela Campagnoni Photos by Brent McCombs (alterego.zenfolio.com) and Submitted by Artifacts World

STYLE

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W

ith so much happening on social media — or what I sometimes call “anti-social” media — I find when you actually meet and connect with someone face to face it’s a much more genuine experience. And when you can connect a brand you love on social media with working together one-on-one and finding their personality still holds true to their brand, it’s even better! This is what happened when I met Alora Arnold in person. Arnold is a fabulous accessory designer that I followed on Instagram through her brand Artifacts World. When I realized she had recently

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relocated to Halifax from out west and wanted to be part of Atlantic Fashion Week, I was thrilled at the possibility to highlight her work locally.

I hope you enjoy my Behind the Seams interview with this fabulous new Haligonian.

Angela Campagnoni: Tell our readers a little about yourself.

Alora Arnold: I originally hail from Saskatoon, Sask. My boyfriend is doing a specialty program at Dalhousie University, so we packed up our lives and our French bulldog, Birdie, and embarked on a new adventure in Atlantic Canada.

STYLE

I received a bachelor’s degree in fashion design from Ryerson University in 2014, and upon graduation I launched my jewelry and lifestyle line Artifacts World.

The line features handmade jewelry and hand-stitched bags.

I enjoy creating and designing in any capacity, and especially love interior design. When we lived in Saskatchewan, I designed a selection of home products in addition to jewelry. I love nature and have always been surrounded by plants and animals. I recently retired from show jumping horses when we moved to Nova Scotia, and over the years have rescued many different animals, including ducklings hatched from rescued eggs.

“To define the Artifacts World aesthetic, I use the descriptors “Earthy Eclectic.” We are not minimalists. We love colour, texture and naturally occurring elements.” - Alora Arnold My most recent non-professional endeavour is growing cactus from seedlings, although I have been warned that I picked the hardest species to start with, so we will see how it goes!

AC: When did you realize you wanted to become a fashion designer?

AA: I started to realize I wanted a creative career near the end of high school, but I didn’t start out thinking I wanted to be a fashion designer. I took a year off between high school and post-secondary, and with some consideration, fashion design seemed like a tangible goal and a creative medium that I was comfortable with.

AC: How does designing jewelry differ from designing clothes (other than the obvious variances!)?

AA: My personal design process is organic. I work with the natural properties of raw materials, compared to sketching and pattern drafting in garment designing. My process would be similar to the draping design process, where you design as you go, working with the natural movement and weight of the fabric. Excluding the initial design process, a piece can take 20 minutes to half a day to complete.

Some of my hand-stitched bags take an entire day.

When I think a piece is complete, I leave it somewhere in my space where I can glance at it several times a day to make sure I am happy with it. One of my favourite professors at Ryerson told us to put our projects up in our rooms so it’s the first thing you see in the morning, because fresh eyes are a powerful thing while creating.

AC: As a young designer, what accomplishments have you made so far that make you proud?

AA: I keep striving for bigger and better accomplishments and feel like the best

STYLE

is still to come, but if I had to choose a few they would be: • My thesis presentation regarding jewelry design and concepts of respectful cultural appropriation • My line being featured in Flare magazine shortly after graduating from Ryerson • Participating in Atlantic Fashion Week Season 10 • The fact that I am still afloat as a creative entrepreneur. Being selfemployed in a creative industry is such a roller coaster of amazing highs and crushing lows. Sometimes it’s important to take a step back and see that you are fortunate to still be doing what you love.

AC: How would you define your personal style?

AA: My personal style is a mix of earth child, a few high-end items, and starving artist. I love the boho aesthetic of lots of colour and texture, mixed with thrifted finds.

To define the Artifacts World aesthetic, I use the descriptors “Earthy Eclectic.”

We are not minimalists. We love colour, texture and naturally occurring elements.

AC: Where can readers find out more about you and your work?

AA: You can find the current collection on the online shop at artifactsworld.ca. We are launching new styles twice a month on the online shop.

Angela Campagnoni is a published author and fashion columnist with more than 25 years in the fashion industry.

Campagnoni is also the founder and executive director of Atlantic Fashion Week.

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Y0UR HEALTH

Get the Most Out of Your

SKINCARE PRODUCTS

By Susan Alward

So you have invested in great skincare. You have the bottles and jars all lined up.

But do you know when to apply what product? Get the most out of your investment by using them in the most beneficial ways. Here’s how: Step 1 – Cleanser Cleanse your skin with an appropriate cleanser for your skin type to remove oil,

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sweat, air borne pollution and dead skin cells. Even if you don’t wear makeup, cleansing your skin before applying active ingredients in creams and serums will allow for better and more effective penetration and results. Be sure to rinse the cleanser well before Step 2, to avoid irritation. Leaving cleanser and makeup/ pollution on the skin too long is one of the key triggers to skin irritation and breakouts.

Step 2 – Toning Lotion Apply a toner for your skin type and condition and leave it on. This step is not for cleaning or removing leftover

YOUR HEALTH

makeup. Your skin should be clean when you apply your toner. This important, water-based step will prime the skin with hydration and other active ingredients to assist the even and effective penetration of serums and creams.

Step 3 – Serum/ Concentrate/Booster Most serums/concentrates/boosters are best applied after toner is massaged into the skin and before your cream.

Read the instructions on all serums, as it might recommend you mix it with your cream for best results. Most serums are concentrated active ingredients

Step 5 – Cream

to give a quicker boost of results to the skin. The active ingredients are concentrated in a water or gel solution for quick absorption. Some serums are made mostly from nutritious oils, giving it a more luxurious, oily texture and intended to penetrate the skin to protect and heal the surface. If you have been recommended to use both a watery and an oily serum, be sure to use the watery serum first.

Step 4 – Spot Treatment If you are using a spot treatment for acne or pigmentation, now is the time to apply.

Regardless if your cream is in a gel, water or oil based form, it is applied following your toner (plus serum or spot treatment if you are using). Wondering if your night cream can be used in the day and your day cream at night? Most day creams can be successfully used at night. Not all night cream can be used successfully in the day. Creams containing AHAs (alpha hydroxy acids such as lactic or glycolic) or retinol (or any vitamin A) are not recommended for day, due to photosensitivity. Also, some night creams do not have an appropriate level of moisture-sealing ingredients to protect the skin when outdoors.

Most creams will state on instructions whether they are good for day and/ or night. Follow package instructions or those given by your esthetician or dermatologist to protect your skin.

radiation is at 100 per cent every day of the year. It penetrates the skin and has destructive affects on your collagen and elastin. Be mindful to apply at least 1/4 teaspoon to cover face and neck. Are you using a moisturizer or makeup with a sunscreen? If your cream and/or makeup has the appropriate level of sunscreen for your skin type and sun exposure, and you apply liberally enough to achieve the needed SPF, then adding another sunscreen is not necessary.

Step 6 – Sunscreen Sunscreen is a critical step to truly protect your skin’s health and beauty!

Without this step all the other great active repairing, soothing, protecting and healing ingredients are a waste of time and money! It’s also important to remember to use sunscreen year round. Apply only in the day, regardless of how sunny or warm the day is. UVA

YOUR HEALTH

Susan Alward is a master clinical esthetician, electrologist and laser technician at The Summit - Skin Care & Hair Removal in Halifax.

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Spring

Make it Your Fresh Start

“Spring is the greatest makeover of all time,” says Carrie Yeo, owner of Light Touch Laser Inc., with locations in Kentville and Greenwood.

“N

ature shows us how it is done. Everything is wilted, brown and dead on the surface, but underneath is life and beauty just waiting to burst through. And when it does, we are amazed.”

To everything there is a season. As Canadians we get the privilege to see the seasons change with glorious and definitive abruptness. As Nova Scotians, we know that even though the calendar might say it’s spring, one look out the window might make us double-check the

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date. So, when the weather does break, and our surroundings spring to life, it seems that we come to life as well.

Spring time at Light Touch Laser is one of the busiest times of the year. Carrie feels it is because each of the products and services offered at Light Touch are chosen because of their ability to refresh, restore and renew.

Services In their simplest forms, the services at Light Touch are weight loss through Ideal Protein; Endymed skin tightening and collagen stimulation; laser hair

YOUR HEALTH

removal with the impressive Lightsheer Duet Laser, the gold standard in the industry; Silkpeel Dermalinfusion that simultaneously sloughs of dead and debris while infusing special serums; AromaTouch Therapy treatments based on the systematic application of essential oils to the body; and eyelash extensions

by Wink Eye Glamour.

New Product Line In keeping with the philosophy of wellness and feeling good, they offer a vast variety of essential oils to be used in all manner of self-care. And at the time of print, Light Touch is on the brink of offering a complete skin and body care line by Osha Mae Soaps.

It was developed in Nova Scotia by a professional aromatherapist and herbalist, and incorporates plants and flowers from our own Nova Scotia soil.

Photos above and top right by Aaron Peerless

“At Light Touch, we get to see people when they are ready to uncover and rediscover their beauty.

And we get to help them do that. It was always there. It’s not vanity. It’s self care. It’s self respect.

It’s self love.”- Carrie Yeo Philosophy In working with clients for more than 14 years, Carrie says the services she and her team offer do more than affect the physical appearance of her

Carrie Yeo Photo by David Elliott

clients. “There is something much more meaningful and transformational that occurs when people gain control over how they look and feel.”

the beauty. And we get to help them do that. It was always there. It’s not vanity. It’s self care. It’s self respect. It’s self love.”

Transformation

If you are ready to follow spring’s example to refresh, restore and renew, it is definitely the season for Light Touch Laser.

One might ask, is transformation as simple as a visit to Light Touch Laser?

Carrie takes a moment to clarify. “When the snow finally melts, and we look around the yards of our homes, we see that we have a bit of work to do. What had been neglected over the winter months suddenly begins to get the attention and care it deserves. Each of us will go through times of winter in our lives, when it is more about survival than beauty. But it is only for a season. At Light Touch, we get to see people when they are ready to uncover and rediscover

YOUR HEALTH

Light Touch Laser Inc. 50A Webster Street, Kentville 902.678.2829 kentville@lighttouch.ca

Southgate Court, Unit 5, 780 Central Avenue, Greenwood 902.765.2639 greenwood@lighttouch.ca

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QUICK FACT Studies show diabetics experience three times more periodontal diseases than their non-diabetic counterparts

EA

EXPERT ADVICE

individual’s oral health will adversely affect his/her quality of life.

EXPERT ADVICE

PERIODONTAL DISEASES AND DIABETES MELLITUS

D

iabetes mellitus is a metabolic disease characterized by high blood sugar levels over an extended period of time. According to Statistics Canada, 3.4 million Canadians had diabetes in 2015. This number is expected to increase to five million in 2025, a staggering 44 per cent1 increase. Long-term complications of diabetes include heart disease, stroke, kidney failure, foot ulcers and damage to the eyes. Oral complications include dental caries, altered taste, dry mouth, burning mouth syndrome, increased complications related to dental implants2 and periodontal diseases.

Periodontal diseases result from an increased inflammatory response to bacterial infection of the gums and tissues surrounding teeth. Clinical manifestations of periodontal diseases include inflamed and bleeding gums, space between teeth, abscess in the gums and loss of bone around teeth, resulting in loose teeth and ultimately tooth loss.

How are periodontal diseases related to diabetes?

Numerous long-term studies have shown that diabetics experience three

times more periodontal diseases than their non-diabetic counterparts. In fact, periodontal diseases are recognized as the sixth clinical complication of diabetes 3.

The relationship between diabetes and periodontal diseases are bi-directional, that is, a patient with diabetes is more likely to have periodontal diseases. By the same token, periodontal therapy in diabetics results in an improvement in his/her diabetic control 4.

Are diabetics aware of their increased propensity to oral diseases?

Loss of teeth doesn’t only create an esthetic challenge for affected patients, but it can also lead to speech impediments and problems associated with digesting food. Oral health should be viewed as an integral component of systemic health. Diseases affecting an

www.diabetes.ca 2 Journal of the American Dental Association, 2014 3 Löe H. Periodontal disease. The sixth complication of diabetes mellitus. Diabetes Care. 1993 4 Botero JE et al. Periodontal treatment and glycemic control in patients with diabetes and periodontitis: an umbrella review. Australian Dental Journal, 2016

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The patient diagnosed with diabetes should inform his/her dentist and dental hygienist of the diagnosis. The importance of good oral hygiene in a diabetic cannot be over stated. The patient with diabetes should consider seeing a periodontist for a periodontal assessment and screening. After a complete periodontal assessment, the periodontist will establish if the patient has already developed periodontal diseases or not. The periodontist will then develop a plan to eliminate any existing risk factors, both local and systemic, which may lead to periodontal diseases. As in most health-related conditions, early diagnosis of periodontal diseases is key to successful treatment of the condition and in prevention of sequelae of this debilitating disease.

No. They are often asked by their primary healthcare provider to see a nephrologist to check the status of their kidneys, or an ophthalmologist to make sure their diabetes does not affect their eyes.

However, they are not always aware of the link between diabetes and their oral health.

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What can a diabetic do to lower the risk of oral disease?

YOUR HEALTH

Dr. Edmond Ghiabi Board certified Periodontist Pinnacle Dental Specialists 255 Lacewood Dr., Suite 307 Halifax 902.407.7377 admin@pdsns.com www.pdsns.com

Hawley removable retainer

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EXPERT ADVICE

EXPERT ADVICE

Clear removable retainer

RETAINERS: KEEPING YOUR SMILE PERFECT

I

magine you just got your braces off and your teeth look absolutely perfect! Your teeth feel smooth, look amazing and everyone tells you they love your new smile. Now if you want to keep these amazing results, you will need retainers. You may ask, what are retainers and why are they so important?

At Bedford Orthodontics, we talk about retainers every day.

Retainers come in two basic varieties — fixed and removable. Fixed retainers are made up of a string of orthodontic wire that is perfectly adapted to the backside of the newly aligned teeth and bonded to these teeth with smooth spheres of tooth adhesive. Fixed retainers do not get removed by the patient and may be preferred by patients who do not want to have to remember to wear retainers.

Removable retainers are ones that can be removed easily, as they are not glued to teeth. There are two types of removable retainers — ones that are made of totally clear, thin plastic, and ones that are a combination of orthodontic wire and acrylic. The latter, called Hawley retainers, are available in a large variety of colours and tend to last much longer than clear plastic ones. However, clear plastic retainers are definitely more aesthetic — you can hardly see them.

All retainers are custom-made to fit each patient. You and your orthodontist will decide which type of a retainer will

work best for you, your lifestyle and your new smile.

When braces first come off, removable retainers are worn full time, except for when eating, brushing, flossing and playing contact sports. Full time wear is very important during the first six months after braces come off. Studies have shown that during this time period, the fibers in the gums that hold teeth are re-organizing and healing in their new positions. If retainers are not worn enough during this time, teeth will be very prone to relapse back to their mal-aligned positions. After the first six months, retainers can be worn less, and eventually can be worn only overnight.

Once you receive your retainers, you will require periodic checkups with your orthodontist to make sure that your retainers continue to fit well, that you are using them correctly, and that the retention protocol is working well for you. If you lose your retainer(s), then you will need to contact your orthodontist right away, as teeth will begin to move immediately during the first six months after braces come off, and within a day or two anytime thereafter.

shift unfavourably; therefore retainers need to be worn overnight indefinitely, or as long as we want teeth to be straight. Retainers are the key to keeping the wrinkles out of your teeth!

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

Studies show that without retainers, not only do teeth try to shift back toward their original positions, but crowding also increases due to the ageing process.

Without retainers, teeth will continue to

YOUR HEALTH

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SPECIAL FEATURE

J.A. SNOW FUNERAL HOME

Halifax’s oldest funeral home has a history mixed with that of the city itself

By Lori McKay Photos Bruce Jollimore and courtesy of J.A. Snow Funeral Home

Near the front doors of the modern J.A. Snow Funeral Home facility in Clayton Park, is a memorial stone dedicated to the lives lost in RMS Titanic. On the walls of the entryway and sitting room are pictures dating back to the early 1900s — an old horse drawn hearse, an iceberg and Navy rescue boat taken at the time of the Titanic sinking, and the first Snow’s building in downtown Halifax.

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SPECIAL FEATURE

O

riginally established as Snow & Company Undertakers in 1883, the family-run business was a staple on Argyle Street for almost 90 years. As Halifax’s oldest and largest funeral home, their history is mixed with that of the city itself, having played major roles in both the Titanic disaster and the Halifax Explosion.

“We actually have a picture of one of the Snow family members on one of the Titanic rescue ships,” says Robert Doucette, manager of the J.A. Snow Funeral Home.

The bodies were all taken to Halifax and Snow’s was largely responsible for the repatriation. The bodies that were claimed were shipped home to their families by Snow’s. The bodies that remained in Halifax were buried at Fairview Lawn, Mount Olivet and other local cemeteries. Snow’s looked after each of those burials.

Years later, the funeral home was again tasked with the aftermath of a disaster

SPECIAL FEATURE

— this time with even more of an impact on the local community. Close to 2,000 people perished in the 1917 Halifax Explosion and Snow’s was responsible for the vast majority of the funerals, conducting as many as 30 to 40 per day.

“There’s a lot of heritage here,” says Doucette. “We take a lot of pride in our history. We have served a lot of repeat families over the generations. I think that speaks volumes as to the type of service Snow’s has provided in the last 135 years.”

Owned by four generations of Snow family members, the funeral home moved to a new location on Windsor Street in 1973, and then to its current home on Lacewood Drive in 2009.

With its significant and lengthy local history, Snow’s still plays an important part in the Halifax community. For example, in 2012, the 100th anniversary of the Titanic disaster, a memorial service was held at the funeral home with more than 500 people in attendance. They had historical artifacts and newspaper

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SPECIAL FEATURE

clippings on display. There was also a parade downtown and Snow’s was there with a horse drawn hearse. “The event even made the LA Times,” says Doucette.

A Life Well Celebrated In recent years, funeral homes have seen a rise in the rate of cremation, and as a result, funeral home directors are noticing a change in the way a person’s life is celebrated and memorialized.

“Cremation offers a few different options for families,” says Doucette. “For one, it offers the luxury of time. Families have time after the cremation to have the ceremony they wish to have.”

Funeral director Thomas Lynch once said, ‘A funeral does two things: It gets the dead where they need to go, and it also gets the living where they need to be.’ This is a quote Doucette agrees with. “I can’t emphasis the second part of that enough. We always encourage people to have something. It benefits not only the family, but also the community, co-workers, schoolmates, teammates and friends. Everyone needs an avenue to express their sympathy. A service or tribute in some type or form gives them that avenue. It offers a closure.”

Ultimately, he says it’s up to a family to determine how they would like their family member to be remembered. It’s up to the funeral director to listen and be able to draw the information they need, and then be able to deliver what the family wants. There are multiple levels to any sort of final farewell, and celebrations of life are being held in various ways. In addition to traditional services, Snow’s offers families some unique options.

Some of their families choose to have a gathering that involves friends and family coming together for a meal. Snow’s offers the option of sit-down or banquet style dinners, where they arrange the catering. Other families will choose to have a meet and greet gathering, or a memorial tea. Snow’s also has the ability to serve wine or champagne to toast a loved one, or host a celebratory event.

Their onsite multi-purpose room can be transformed for any sort of ceremony

— formal or casual. They can also accommodate all cultures and faiths.

If someone wishes to have something like back in the horse and wagon days, they can make that happen as well.

Snow’s has a horse drawn hearse, owned

by Hatfield Farms, onsite. They can arrange to use it for a service, if someone requests it, and have done so in the past.

They also offer families a complimentary dove release. The birds can be released at the funeral home, the cemetery or in the family’s backyard. Trained as they are, the birds always return to their home.

“It’s quite powerful,” says Doucette.

“There’s a lot of symbolism with doves. It symbolizes purity, freedom and a soul set free. It also symbolizes a part of the grief process of letting go. We’ve had direct feedback from families that it helped them immensely.”

A service is about celebrating the life of a loved one, as well as mourning the loss. A personalized slideshow at a funeral, celebration or funeral home visitation is a good way to showcase a person’s life. “We say a funeral is not a day in a lifetime; it’s a lifetime in a day,” says Doucette. “It’s difficult to cover someone’s complete life, but a slideshow gives a visual of how a person felt at a particular time, and the joy they brought to their life with their families.”

Doucette says the profession of funeral director is based on three things — trust, integrity and ethics. “A funeral director is a caregiver by nature. It’s in their DNA to be compassionate, understanding and caring. Our entire staff demonstrates this every single day with all of our families.

We meet families on the worst day of their lives and it’s our role to deliver a lasting, favourable memory of their loved one.”

Cremation & Burials People often have some misconceptions about cremation, says Doucette. They think they can either have a cremation or a funeral. They don’t realize they can do both. “In our minds, cremation is an alternative to a burial and not an alternative to a funeral. That’s the

SPECIAL FEATURE

“Everyone needs an avenue to express their sympathy. A service or tribute in some type or form gives them that avenue. It offers a closure.”

- Robert Doucette

difference there. You can still do all the same things you do with cremation as you would a burial. It doesn’t replace a ceremony.”

With cremation, families have the luxury of choosing any sort of multiple final resting places, as cremated remains can be portioned and sent to different parts of the country or world. “People can do whatever you wish to do,” he says.

A Family Gathering Everyone has heard the saying: “Families get together at weddings and funerals.”

It’s one of the few times an entire family is together and dressed formally.

Because of this, Snow’s has teamed up with a staff member who is also a professional photographer to offer families a photography service.

Courtesy Shuttle A convenient courtesy shuttle is available for families who want to come to the funeral home to make arrangements, attend visitation, or to have items delivered or picked up.

J.A. Snow Funeral Home 339 Lacewood Dr., Halifax 902.455.0531 www.jasnowfuneralhome.com

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CITY LIFE

On-Stage Chemistry, Unique Collaboration Make

PORT CITIES A Must-See Music Talent

By Matt Jamieson Photos Mat Dunlap

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CITY LIFE

In the summer of 2011, 12 up-and-coming songwriters came together in Cape Breton for the annual Gordie Sampson Songcamp.

For one week, these writers collaborated to produce dozens of songs under the guidance of Sampson.

A

fter the camp, Dylan Guthro, Breagh MacKinnon and Carleton Stone all carved out successful solo careers.

Over the next few years, the three would often play with each other’s bands, appear on the same bills at the same shows and collaborate on the same songs. In 2014, they embarked on a tour together. The tour began with three solo artists, but ended with what would become the band Port Cities.

“By the end of that tour we were just collaborating full tilt,” says Mackinnon. “It began to feel like more of a band and less like three solo songwriters.”

With the release of their self-titled debut album, the band is celebrating the end of a yearlong process and the start of a series of new projects, challenges and opportunities.

“We’re really excited,” says Stone on the release of the album. “We finished it just over a year ago, so it’s been kind of a long time to wait for it to come out. It’ll be great to stop

L-R Dylan Guthro, Breagh MacKinnon and Carleton Stone

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“Musically, it’s a little more all over the map. We like

to apply those darker lyrics to more musically uplifting sounds. I think that’s where we find our common ground, not the fake, rosy, ‘I’m so in love, everything is great’ stuff. No, let’s talk about the real stuff.”

- Carleton Stone

hearing the question ‘When are you guys going to have a CD?’”

Cities, it's kind of like anything goes…

We’re not obeying any rules.”

relationship that aren’t talked about in a super honest way a lot of the time.”

Port Cities is largely a product of collaboration. Each band member lends a little bit of themselves to each song on the album, shaping the tracks musically and lyrically. The band also worked with some of their closest friends outside the band, including Gordie Sampson, whose mentorship and guidance has proved vital.

“As long as what we are writing is meaningful, we aren’t too concerned about putting it into a box,” adds Mackinnon.

Pairing these darker lyrics with the band’s diverse and eclectic mix of sounds is what gives Port Cities their edge.

Lyrically, Port Cities tends to focus on the darker side of life and relationships.

“Musically, it’s a little more all over the map. We like to apply those darker lyrics to more musically uplifting sounds,” says Stone. “I think that’s where we find our common ground, not the fake, rosy, ‘I’m so in love, everything is great’ stuff. No, let’s talk about the real stuff.”

“It’s been a dream come true working with him,” says Stone, who has known and been a fan of Sampson since he was a teenager.

“I think a lot of us really gravitate toward those darker lyrical topics when we’re writing,” says Stone. “We’re really interested in the not-so-rosy parts of a

With the album all wrapped up, the next step for Port Cities is to hit the road.

The band has dates lined up across Canada throughout the spring, and their on-stage chemistry makes them a must-see.

“He’s kind of the reason this band came together,” says Guthro, who travelled to Nashville to learn some of Sampson’s production techniques.

“He’s a master and such a generous person. We’re blessed to have him as a friend.”

“It definitely helps that we were all friends to begin with and the band grew out of that,” says Mackinnon on the band’s chemistry. “We’re still kind of figuring out how we work together on stage and how to have fun with that.”

The songs themselves are fuses of various genres, styles and traditions.

Port Cities is not the type of band that likes to be put into a box, and their songs reflect that. The band’s single “Back to the Bottom,” which debuted at the fifth spot on the CBC Radio 2 Top 20 in late January, seamlessly blends elements of country, pop, and indie rock into one emotionally climactic and uplifting package.

The band opened for Rose Cousins on her nation-wide tour in February and March. This marked their first swing through Western Canada.

Throughout the coming months, Port Cities will also play plenty of their own shows throughout Atlantic Canada to celebrate the release of the album.

“I think there are a lot of spoken and unspoken rules when you’re writing within a particular genre, whether it’s country or pop or whatever else,” says Stone. “When we’re writing for Port

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CITY LIFE

events spring

UNTIL MAY 28 Once (Musical) Neptune Theatre

JUNE 1 – 4 11th Annual Cedar Festival Our Lady of Lebanon Maronite Catholic Church

MAY 7 – OCT. 31 First World War Commemorations at the Halifax Citadel Halifax Citadel National Historic Site

JUNE 3 – 4 Doors Open Halifax Various Halifax locations

MAY 9 – JUNE 4 Art (Play) Neptune Theatre

JUNE 3 – 4 Cold Waters Seafood Festival Eastern Shore

MAY 12 – 13 Full House Craft Beer Fest Multipurpose Room at The Halifax Forum

JUNE 8 – 11 Halifax Greek Fest St. George’s Greek Orthodox Church

MAY 27 East Coast Cider Festival Multipurpose Room at The Halifax Forum

JUNE 10 Halifax Public Gardens 150th Birthday Party Public Gardens

MAY 28 – JUNE 11 Scotia Festival of Music Dalhousie Arts Centre

JUNE 29 – JULY 6 Royal Nova Scotia International Tattoo Scotiabank Centre

MAY 26 – 28 Riverdance Scotiabank Centre

JULY 1 Canada Day Celebrations at Halifax Citadel National Historic Site Halifax Citadel National Historic Site

MAY 27 – 28 Monster Jam Scotia Speedworld

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a story

To Help Children Deal With Grief

Angela Campagnoni

By Lori McKay While in her early 20s, Angela Campagnoni lost her father to cancer. Her grief sent her into a move forward motion. She mourned his loss, but says she never really took time to truly

understand how it was affecting her outside the obvious emotions of sadness and grief. A year

ago she realized how his passing had shaped her life, and what she needed to do to truly heal.

“I

started to question that if I was having so much trouble trying to put meaning to everything, how did that event affect my nephew Daniel, who was only four at that time?” said Campagnoni. “I began to question how children process and internalize the concept that someone can be here one day, and gone the next.”

She said a story began to form in her mind. “I wanted to find a way to help children going through loss — whether it was a parent, grandparent or someone they were close to. I want to help them understand how memories and love for that person is carried with them, always.”

Campagnoni’s children’s book, I Want to See My Papa, is for anyone witnessing a child dealing with loss. She hopes the book will act as a tool to help open up the conversation about death and grief. “This is an area where a lot of parents struggle to know what to do. They wonder how much is too much or too little to say.”

Through her publishing company, Campagnoni was paired with a Canadian illustrator whose work was a good fit with her story.

“This is such an intimate part of the process, and I think for an illustrator to be able to get into the mind of the author is a real gift, especially with a story like this that is such a personal project,” says Campagnoni. “Stephanie did an amazing job. At times I felt like she truly got into my head.”

Campagnoni, a mother of three daughters, read the story to her three-year-old and got what she calls very positive results. “When I explained I wrote the story she had an expression of ‘wow’ on her face.”

Available this spring, I Want to See My Papa is sold in both hard and soft cover formats, as well as ebook, and is available for purchase online though Indigo.ca and Amazon. @angelacampagnoni @a_campagnoni @AngelaCampagnoni.Author

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CITY LIFE

FOOD & DRINK

By Tisha Riman (Holistic Nutritionist + Blogger)

10-minute Shaved Asparagus Salad

with Lime Miso Dressing Ingredients: 1 head of asparagus 3 tbsp olive oil 1 lime, juice and zest 1-1/2 tbsp miso paste 2 tbsp honey 1 | Use seasonal ingredients.

With spring just starting to bloom, we still have a lot of winter vegetables available to us — root vegetables such as carrots, sweet potato, beets and potatoes, alongside greenhouse vegetables like cucumbers, tomatoes and peppers. By late spring, expect to see asparagus, radishes, sprouts, rhubarb and peas coming into season.

2 | Prep ingredients ahead. Save yourself valuable time by prepping all your ingredients on Sunday. Vegetables such as chopped kale, grated beets and sliced radishes will keep all week long in their own containers. Cook a large batch of quinoa or brown rice to add some substance to your salad, and keep a container of rinsed canned chickpeas in the fridge for an easy protein addition.

3 | Make dressings at the start of the week. Making your own dressings may sound daunting, but once you start

you’ll never go back to store-bought.

Start simple by combining one part acid (such as balsamic vinegar or lemon juice) to two parts oil (like olive oil).

Keep it in a mason jar in the fridge, and just shake it before dressing your salads. You can build on the dressing as you need it, by adding honey to a lemon vinaigrette to dress a cobb salad, or add mustard to a balsamic vinaigrette to top a Niçoise salad.

4 | Use whatever is in the fridge.

The golden rule of salad making: anything goes. The best part of salads is that you can add so many things to eat and it will still taste great — leftover chicken, roasted root vegetables, grapes, steamed broccoli or a can of tuna are great additions!

5 | Include different textures.

Avoid boring salads by including a variety of textures. Go for crunchy nuts, chewy cranberries and creamy goat cheese to make your salad pop!

FOOD & DRINK

pinch of salt 3 tbsp sliced almonds, toasted Instructions: 1. Cut the woody stems off all the asparagus. Holding the thick end of the asparagus, use a vegetable peeler to shave long ribbons.

Shave all asparagus and set aside.

2. In a small bowl, combine lime juice, zest, miso, honey and salt.

3. Toss asparagus in the dressing and plate. Top with toasted almonds and serve immediately.

By Tisha Riman (Holistic Nutritionist + Blogger) www.thenourishedmind.ca tisha@thenourishedmind.ca

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EA FIND AND VISIT A LOCAL NOVA SCOTIA DISTILLERY

A

lthough distilling has been around for centuries, craft distilleries are opening more frequently and the Maritimes are no exception, especially Nova Scotia. Craft distilleries are great supporters of local farmers and producers, as they use a wide variety of commodities.

By definition, a distillery is different from a brewery that produces beer, or a winery that makes wine. Although the fermentation process is similar, the added technique of extracting the alcohol and concentrating it into higher alcohol content is what differentiates a distillery.

During the distillation process, distillers use their senses to make the “cuts” for what they call the head, heart and tail of the alcohol. The heads contain toxicities such as acetone and methanol, which can be smelled while running from the still. Once the transition begins from head to heart, the harsh odours dissipate and

the ethanol begins to run. The ethanol is the higher alcohol percentage, which is what’s kept to bottle as spirits. The tails are the dissipating alcohols collected for re-distillation.

All spirits are clear when they are distilled.

If vodka or gin is being produced, the spirit is stored in a stainless container. If a spirit is barrel aged, it will maturate to colour and perhaps become an amber rum, whisky or brandy.

With warm weather upon us, take the time to find and visit a local Nova Scotia distillery. See their operations and experience their passion. Distillers are proud of their products and love to show off their stills. Engage with a tasting or take a tour to learn the processes and techniques that make each maker’s product unique.

Russell & Colleen Murphy Distiller and Owners at Barrelling Tide Distillery Port Williams, located in the beautiful Annapolis Valley info@barrellingtidedistillery.com www.barrellingtidedistillery.com

Until next time… Cheers!

CHEF PROFILE: RUSSELL MURPHY Russell Murphy has been working in the culinary world for more than two decades. As a professional Red Seal chef, he is a graduate of the Culinary Institute of Canada on Prince Edward Island. Since graduation, he has worked in the kitchens of fine dining restaurants, luxury hotels, a private club and an international cruise line.

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Always focused on fresh, local ingredients to inspire his fusionstyle pallet, Russ marries new flavour combinations with classic techniques. He says for him, the most rewarding aspect of the culinary world is the people — from the guests he serves his perfectly presented plates to, to his fellow chefs that share the same passion.

FOOD & DRINK

Pairing

Supplied by Barrelling Tide Distillery

Grilled Korean Short Ribs

Port Williams Mule

Korean-style short ribs refer to a strip of beef cut across the bone from the chuck end of the short ribs. The result is a thin strip of meat, about eight to10 inches in length, lined on one side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

An easy twist on a classic Moscow Mule, adding Barrelling Tide’s Black Currant Liqueur to balance the spice of the ginger beer. This is a refreshing cocktail that can be enjoyed all year round.

INGREDIENTS

INGREDIENTS

5 pounds Korean style beef short ribs 2 tablespoons course kosher salt 1 cup brown sugar, packed 1 cup soy sauce 1/2 cup water 1/4 cup mirin (rice wine) 1 small onion, peeled and finely grated 2 tablespoons sesame oil 3 tablespoons minced garlic 1/4 teaspoon cracked black pepper 2 green onions, thinly sliced (for garnish) 1 tablespoon toasted sesame seeds (for garnish)

1 oz Barrelling Tide Vodka 3/4 oz Barrelling Tide Black Currant Liqueur 4 oz Ginger Beer to top Squeeze of 2 Lime wedges

DIRECTIONS: Squeeze one lime wedge into a tall Collins glass then fill with ice. Add your ingredients in order to the glass, giving a quick stir before squeezing the last wedge of lime on top.

DIRECTIONS: Preparation: Sprinkle Kosher salt, then rub brown sugar over beef and toss evenly to coat. In a bowl, whisk together the remaining ingredients. Transfer beef into a large sealable freezer bags. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate overnight.

Grill on medium heat.

Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about three minutes per side.

Garnish with thinly sliced green onions.

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Pairing

Supplied by Barrelling Tide Distillery

Cherry Gin Sour

Warm Goat Cheese & Roasted Cherry Tomatoes with Spring Greens

This cocktail blends the crisp and clean flavours of Barrelling Tide Gin with the vibrant tart Cherry Liqueur, with the anise bridging the gap between the two in a dry sour style cocktail.

INGREDIENTS

INGREDIENTS SALAD 1 cup cherry tomatoes, halved Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 cup roasted pecans 6 to 8 cups mixed spring greens 1 ripe pear, such as D’anjou, cored and sliced into 1/4-inch slices

1-1/2 oz Barrelling Tide Gin 3/4 oz Barrelling Tide Cherry Liqueur 3/4 oz Fresh Lemon 1/2 oz Simple Syrup 1/2 oz Egg White 3 dashes of Pernod, Absinthe, Sambuca (or any anise flavours liqueur)

DIRECTIONS: Shake all ingredients together with ice and strain into a chilled cocktail glass and garnish with a fresh cherry or a star anise pod.

VINAIGRETTE 1/4 cup champagne vinegar 1/4 cup freshly squeezed orange juice 1 teaspoon honey 1 teaspoon country Dijon mustard 1 small shallot, finely chopped 1/2 cup olive oil Kosher salt and freshly ground black pepper

GOAT CHEESE CROUTONS 3/4 cup vegetable oil 1 8-ounce log goat cheese 1/4 cup all-purpose flour 1 large egg, slightly beaten 3/4 cup panko breadcrumbs

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DIRECTIONS: SALAD Place the tomatoes on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast at 350F until tender and starting to brown, about 20 minutes. Let cool.

Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, three to four minutes. Let cool, then chop.

VINAIGRETTE Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl.

Slowly whisk in the olive oil; season with some salt and pepper.

with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about one minute per side. Transfer to a paper-towel lined rack or plate.

GOAT CHEESE CROUTONS Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into eight equal rounds. Add to three shallow dishes, the flour, egg and panko. Coat each goat cheese round

To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with vinaigrette and gently toss to fully combine. Divide the salad among four salad plates, top each with two goat cheese croutons and serve.

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What the Heck is a Sommelier?

A Sommelier is a Lifelong Study of Food and Drink, Preferably with Friends

By Cheryl Doherty

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FOOD & DRINK

As a sommelier, I am often asked three questions: What is a sommelier? What do I serve with a dinner I’m hosting this weekend? and What is the best bottle of wine in town under $30?

W

ikipedia defines a sommelier as “a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as food and wine pairing.” The word comes from the French. Historically, a “soumelier” was the person who watched over the pack animals used to transport supplies, hardly the glamorous vision we see swirling glasses of wine in documentaries these days. This role evolved and eventually the sommelier of a chateau was responsible for all of the stores of a kitchen, including the wine.

The modern practicing sommelier generally does work in a restaurant, choosing wine lists that will complement the style and price of a restaurant as well as the food served within. The sommelier works closely with the chef to create food and wine pairings that will hopefully complement both, and also trains staff in the choosing and presentation of wines.

Sommeliers also work for wineries, wine companies, and wine and liquor stores. There are sommeliers who specialize in spirits, beer, cigars, or even bottled water. I had the good fortune to chat with a tequila sommelier once, a fascinating experience, though the end of the conversation remains a bit fuzzy. Sommelier training includes elements of all of these things but wine remains generally the focus of most. It is a lifelong pursuit of ever changing and expanding knowledge.

Food and wine pairing is one of the more interesting parts of sommelier study. When one learns to really taste a wine, analyzing its weight, acidity, level of sweetness, flavour and persistence, it makes one more aware of these components of food as well. When a chef creates a dish, the same factors are analyzed, along with the salt, bitter and textural elements.

A sommelier follows some basic rules for food and wine pairing: don’t mix tannic red wines with salty food, make

FOOD & DRINK

certain the wine has a stronger acidic component than the food, and make certain the weight of the wine does not overwhelm or underwhelm the taste of the food. Balance is key.

Other elements, however, are open to individual taste.

Bubbles, or effervescence, in a wine is terrific with a salty food. Spicy food pairs well with slightly sweet wines.

Tannic red wines love red meat, and barbecued food goes very well with full-bodied fruity wines. There is a great joy in eating a meal with a perfectly matched wine, but the true joy comes in sharing that experience with others around you. Most mediocre wine tastes better in a good glass, shared with friends over good conversation.

My Super Bowl party this year featured a slightly off dry Riesling with sushi, some Barbera wine with pizza, and a bottle of champagne with a bag of salt and vinegar chips.

It was spent with my friends and co-workers, and it was terrific. No sommelier could ask for better.

As for the third question, there are many good bottles of wine out there under $30, and even under $20.

I’ve developed a fondness lately for Barbera, a grape indigenous to Northern Italy, but now grown all over the world. It is not yet a common grape outside of the sommelier circles, but is steadily increasing. There are also several very good Spanish tempranillos on the market.

Tempranillo is the grape traditionally used to make Riojas, wines which can require years to age properly, made ready to consume now. I’ve listed a couple of options.

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Sandhill Small Lots Barbera Okanagan Valley, Canada $29.99 NLSC This is currently the only Barbera produced in Canada. It is a small production wine brought in to Nova Scotia in limited quantities, but well worth seeking out. A medium bodied wine with plum and red cherry, with a hint of smoke and leather on the nose. On the palate, fresh acidity, juicy red currant and cherry with a lingering finish.

Food Pairing: Wild mushroom pizza with caramelized onions and fontina cheese.

Landlust Organic Riesling Mosel, Germany $16.99 NSLC Mosel is the most prestigious area of the world for Riesling, and this is an excellent value bottle of wine. Off dry with refreshing notes of pear, apple and peach with refreshing acidity, this Riesling pairs well with spicy food and seafood, but is also very pleasant on its own.

Food Pairing: Chicken breast with grilled pineapple and chipotle barbecue sauce (See recipe right)

Montecillo Reserva Rioja 2010 Rioja, Spain $24.99 Tempranillo is the signature grape of the Rioja region of Spain. Reserva indicates that this Rioja has been aged for at least three years before release, with at least one year in oak.

Plum, herb and red berry aromas with a hint of spice. Dry, medium bodied with balanced acidity, light tannins and a medium finish.

Food Pairing: Braised lamb shank with rosemary, garlic and roasted tomato jus

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Chicken Breast with Grilled Pineapple

& Chipotle Barbecue Sauce Ingredients 4 pieces bone-in chicken breast 3 tbsp vegetable oil salt and pepper 3 garlic cloves, peeled Juice of 1 lime 3 chipotle peppers in adobo sauce 1 cup sweet chilli sauce 1â „2 tsp ground allspice 1 tsp ground cumin 2 tsp soya sauce 1â „4 cup brown sugar, packed 2 tbsp cider vinegar 3 tbsp chopped cilantro 5 slices pineapple (rings) Lime wedges and cilantro for garnish Directions Combine garlic, lime juice, chipotle peppers, chilli sauce, brown sugar, spices, soya, vinegar, cilantro and one

pineapple slice in a food processor until well combined.

Preheat oven to 375 F. Dry the chicken breasts and season with salt and pepper. Heat 2 tbsp of oil in an ovenproof pan and sear chicken breasts well on all sides. Brush chicken breasts generously with sauce and put in oven.

Cook about 20 minutes, continuing to brush with additional sauce until well-coated and caramelized, and chicken juices run clear.

In the meantime, coat pineapple slices with remaining oil and grill until caramelized and heated through. Let chicken rest for five minutes before serving. Garnish with lime wedge and additional cilantro.

Cheryl Doherty

Cheryl is a certified sommelier, WSET 3 graduate and co-owner of The Old Triangle Irish Alehouse, a successful quartet of pubs/restaurants in Atlantic Canada. Cheryl is president of the Canadian Association of Professional Sommeliers Atlantic Chapter and a guest instructor at NSCC.

FOOD & DRINK

KINGS ARMS PUB

by Lew Murphy’s

It’s not just a pub, it’s a

With 30 years of history behind it, The Kings Arms Pub is a landmark in the Kentville community and Annapolis Valley

destination”

Great food.

Great people.

Great live music.

Great times.

Kings Arms Pub by Lew Murphy’s 390 Main St., Kentville | 902.678.0066 | www.kingsarmspub.ca

In Search of the

Perfect Mixed Drink

Looking to try something a little more adventurous than your typical bar order? We have some suggestions for you.

By Lori McKay

T

he cocktail: A mixed drink, typically made with a distilled beverage mixed with other ingredients. From a cosmopolitan to a bloody mary, you’d be hard pressed to find a drink that appeals to every palate. But a competition is a surefire way to try.

This past winter, 16 of Halifax’s most talented bartenders — or barchefs as they are sometimes called — competed for judges and public votes at the sixth annual Made With Love mixology competition in Halifax. Held at the Westin Nova Scotian in November, the event attracted foodies and cocktail lovers in search of creative mixed drinks and unique food pairings.

Vasili Panagopoulos of the Highwayman took home the judges’ choice for his drink Señora Blanca, while Mark Bradbury of The Bicycle Thief won the public vote with his Northern Fizz. As winners of the Halifax regional qualifiers, both will represent Halifax at the Made With Love national final in Montreal this May. This will be Bradbury’s second year competing at nationals, having also won public’s choice last year with his Cucumber Cielo vodka drink.

“This year I’m looking forward to building on the experience I had last year and hopefully improve the result,” says Bradbury, who finished fourth overall in the 2016 finals. “More than anything, for me, the whole trip is about learning and improving, and being able to meet some incredible people.”

Vasili Panagopoulos (top), Mark Bradbury (bottom)

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Señora Blanca

Bradbury’s cocktail for the 2016/17 competition, The Northern Fizz, is made with Ungava Gin, fresh lemon, a rosemary balsamic shrub, topped with a homemade ginger-juniper soda carbonated with a strain of champagne yeast. He paired this with a slow roasted brisket slider that was rubbed with juniper and tamarack, “to really connect the two flavours in the gin. Gin is definitely one of my preferred spirits to work with,” he says. “I was very pleased to use it for this event. It was my first choice.”

Bradbury started working in the service industry seven years ago bussing tables.

He eventually worked his way up to doing a little bartending and serving. “I first started bartending because it was a promotion, but then once I started learning more and got deeper into it, I realized how much I loved it.” Bradbury worked at various different restaurants before starting at The Bicycle Thief, where he’s been for more than two years. You’ll find him behind the bar most nights.

Judges’ Choice Placing well in the preliminaries was a jolt of confidence for Vasili Panagopoulos, 24. “It told me what I was creating was translating into something others were enjoying.”

This contest is all about new flavours, and Panagopoulos says he gravitates toward stirred cocktails when creating new drinks. “I’m inspired by highlighting and accentuating the flavour profiles of each spirit used. One of my recent favourites has been the Oaxaca Old Fashioned, which combines Teposado tequila, Mezcal, pure agave syrup, mole bitters and an orange peel.”

When it came to creating the food to pair with his Made With Love competition drink he said he left that task in the talented hands of Dan and Luke, the cooks at Highwayman.

The Northern Fizz

Winning Recipes

Judges’ choice Vasili Panagopoulos (Highwayman) Señora Blanca 2 oz 1800 Tequila 3/4 oz Passion Fruit Syrup 3/4 oz lime juice 3 drops of orange flower water 1 dash Mole Bittered Sling Bitters

“I provided them with the theme for the cocktail, which was The Day of the Dead, an important Mexican holiday, combined with holistic health. They took this idea and ran with it, deciding to make mole beef tostadas, which are a staple in Mexico. It paired well with the drink as it contained mole bitters.”

Kombucha

You might find Panagopoulos behind the bar at Highwayman if he’s creating drinks or shaking cocktails for customers, but usually he’s out serving tables and interacting with customers. With a bachelor of commerce in economics from Saint Mary’s, he plans to attend graduate school eventually, but is currently enjoying some time away from his studies.

1.5 oz Gin Ungava

FOOD & DRINK

Public selection Mark Bradbury (The Bicycle Thief) The Northern Fizz 3/4 oz of Rosemary Balsamic 3/4 oz lemon juice 1 dash Orange & Juniper Bittered Sling Bitters Topped with Ginger-Juniper soda

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Get Carried Away by the Sounds, Atmosphere and Tastes of Paris at

Le Bistro by Liz

By Kate Watson Photos courtesy of Le Bistro by Liz

L

e Bistro by Liz is well-known for its delicious comfort food with French flare, but it’s a certain “je ne sais quoi” that has diners coming back again and again.

“Our regular customers say our restaurant has a special feeling,” says owner Liz Ingram-Chambers. “I like to say it’s a restaurant with heart.”

The restaurant, which is located in Park Victoria on the corner of South Park and Clyde streets, also holds a special place in Ingram-Chambers’ heart. She was manager there in its former incarnation as simply “Le Bistro,” which closed in 2002, but she gave it a new life five years ago.

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Ingram-Chambers believes her staff deserves a lot of credit for Le Bistro

by Liz’s comfortable atmosphere.

“Customers are treated as friends here.

There’s nothing pretentious about the place. We want people to feel as if they’re having a pleasant evening at home with friends.”

The space itself is warm and inviting, with its cheery red and white checkered tablecloths and twinkly fairy lights.

Customers can choose from three seating areas: the large light-filled atrium dotted with live fig trees, high tables by the side windows, or the large leather banquette that overlooks the entire restaurant.

FOOD & DRINK

“People come here for all sorts of occasions, so we have different spaces for different moods,” explains IngramChambers. “There really is something for everybody.”

Music also adds a lot to the atmosphere.

The French tunes that play softly in the background carry patrons to the streets of Paris, and four nights a week there is live music to enjoy.

As for the food, the emphasis is on casual French cuisine with generous portions and good prices.

“One of our most popular dishes is the Moroccan crepes,” says IngramChambers, describing a curried filling

Coquilles St Jacques INGREDIENTS Mashed Potatoes 2-1/2 cups russet potato, peeled and cubed 2 tbsp 2 tbsp cream 35% Salt and pepper to taste Cream Sauce 2 shallots minced 1/2 cup milk 1/2 cup cream 35% 1/4 cup white wine 2 tbsp butter 2 tbsp flour Added Ingredients 16 each fresh scallops 10/20 count 3 oz fresh mushrooms 1 oz chopped green onions METHOD Mashed Potatoes Cook potatoes until tender, drain and mash until creamy with butter. Place in piping bag with a large star tip. When cool, pipe into rosettes around four empty scallop shells and reserve.

Cream Sauce In a saucepan, slowly sauté shallots in butter until soft, add flour and stir into a paste. Add wine, cream, milk and season. Simmer, whisking until thick, then reserve.

Liz Ingram-Chambers

of chicken, sultanas, water chestnuts, mushrooms and Mandarin oranges.

“And for dessert, people rave about our famous lemon parfait pie.”

And while she says every item on the menu is delicious, Ingram-Chambers has a personal favourite. “One of our best new dishes is the Coquilles Saint Jacques, scallops in a creamy sauce. It’s absolutely delicious!”

Le Bistro By Liz 1333 South Park St., Halifax 902.423.8428 www.lebistrohalifax.com

“Customers are treated as friends here. There’s nothing pretentious about the place. We want people to feel as if they’re having a pleasant evening at home with friends.”

- Liz Ingram-Chambers

FOOD & DRINK

Assembly 1. Sauté mushrooms until soft 2. In a high heat pan sear scallops to get a golden crust, but only cook halfway 3. Place four scallops in each scallop shell and top each with 1/4 of the mushrooms 4. Pour cream sauce 1/4 on each scallop shell, cover scallops and mushrooms reserve Service Place coquilles in pre-heated oven (350 degrees) for 20 minutes or until potatoes are golden. Garnish with chopped green onion and serve.

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Brined salmon with maple syrup

Maple Syrup

Sweet, savoury and versatile, it's great beyond the breakfast table!

By Kate Watson

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There’s no doubt pure maple syrup is the perfect complement to pancakes and waffles, but did you know it has a place in recipes for lunch, supper, desserts, appetizers and even drinks?

M

aple syrup is a versatile ingredient.

It can add a distinct and delicious flavour to everything from cocktails to crepes. It’s the perfect woodsy glaze for salmon, and pairs well with roast meats and vegetables. It’s a sensational treat when poured over ice cream, and even goes well in coffee or tea.

As an added bonus, its all-natural sweetness comes with the benefit of 63 antioxidants, including manganese, riboflavin, zinc and calcium. One quarter of a cup of maple syrup has antioxidant levels on par with broccoli or bananas.

The history of maple syrup is as rich as its flavour.

The native peoples of Eastern Canada and the Northeastern United States were collecting maple sap and boiling it down to syrup long before the first European settlers arrived.

An Iroquois legend says that the discovery of maple syrup was a happy accident. The story tells of a chief who pulled his hatchet from the trunk of a maple tree. A bowl was sitting against the tree, and unnoticed by anyone, the sap trickled slowly out of the gash into the bowl. The next day, the chief’s wife, thinking it was water, used the sap to cook

Nuts, maple syrup and honey caramel tart

a venison stew. The sweet, maple flavour was a delicious surprise that inspired the refinement of the syrup making process.

The native peoples taught the settlers how to tap sugar maple, black maple, red maple and silver maple trees, and how to boil the water off so that either maple syrup or maple sugar remained. The settlers produced solid blocks of maple sugar that could be easily transported and traded.

Today, pure maple syrup is enjoyed in countries around the world, and Canada is responsible for 71 per cent of its production.

Sugaring season is short and variable, as sap only runs when the weather is just right. The cold nights and warm days of early spring provide the ideal conditions. During the night, the trees absorb water from the soil. As the water travels up the trunk, it gathers the stored maple sugars that were produced in summer. Warm temperatures during the day cause pressure to build up within the tree, so the water is pushed back down and the sap flows. But the sap is sweet for just a limited amount of time; when the buds form on the tree, the sap turns bitter.

Quinoa avocado blueberry pecan salad with maple syrup lime dress

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Many syrup producers, such as Sugar Moon Farms in Earltown, Nova Scotia, are set up to welcome visitors and give tours of the sugaring process. Sugar Moon is a 2,500tap maple syrup operation that also boasts a year-round restaurant. Visitors can follow the sap lines to the sugar woods and hike back down to the farm to see the syrup being made in a wood-fired evaporator.

“We serve a kind of all-day breakfast, with pancakes, of course, but also lunch items like maple mac and cheese. The emphasis is really on good, healthy, local ingredients.” - Quita Gray

Quita Gray and her husband Scott Whitelaw have owned and operated Sugar Moon since 1996. They take great pride in celebrating maple syrup, not just at sugaring time, but in all four seasons. Gray says no matter what time of year, people visit their farm for four reasons: to eat, tour, hike and shop.

The hiking takes place on the 30 kilometers of trails that surround the farm and are part of the 400-kilometer Cape-to-Cape Wilderness Trail system between Cape George and Cape Chignecto.

The shopping includes everything from books about maple syrup to a wide variety of interesting maple food products, and even maple soap and lip balm.

But it’s the eating that Sugar Moon is probably most well known for, says Gray.

“We serve a kind of all-day breakfast, with pancakes, of course, but also lunch items like maple mac and cheese. The emphasis is really on good, healthy, local ingredients.”

It comes as no surprise that Gray is a big fan of maple syrup, and uses it in a variety of different ways. “I really like it in a hot drink.

Right now, my favourite is a maple tonic.

That’s hot water, lemon juice, maple syrup and a pinch of cayenne pepper.”

Several times a year, Sugar Moon Farms hosts “chef night.” Chefs from across the Maritimes are invited to create a mapleinspired dining experience. The evening includes live music and wine pairings.

Sugar Moon Farms in Earltown, Nova Scotia THREE PHOTOS ABOVE BY Michael Stack

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“People really enjoy chef night,” says Gray.

“And when chefs get to play with maple, you end up with some really amazing recipes.”

MUST TRY RECIPES

using NS Maple Syrup

Maple Pecan Butter Tart Ingredients

MAPLE FILLING: 3 eggs 1/2 cup brown sugar 3/4 cup maple syrup 1/4 cup corn syrup 1/4 cup butter (unsalted), melted 1-1/2 cup chopped pecans

been added, pulse mixture until it starts forming a ball. At this stage, place on a work surface and lightly work the dough until it all holds together. If you are comfortable rolling the dough out, do so on a floured surface. Should fit a 10-inch tart mould. If you don’t want to roll, you can simply press the dough into the tart pan making sure the thickness of the dough is the same throughout.

TART CRUST:

Chill tart dough while making filling.

200g flour 70g sugar 100g butter, cold (unsalted) 3 egg yolks 1 tsp vanilla Pinch salt

(For filling) Whisk eggs and brown sugar until well mixed, whisk in the maple syrup, corn syrup and melted butter. Stir in the pecans. Place tart on a cookie sheet and fill the tart with the pecan mixture. Place in the oven, middle rack and back for approximately 40-50 minutes.

DIRECTIONS: (For tart crust) Preheat oven to 350F. In a food processor add the flour, salt, sugar and the cold butter, making sure to cut the butter into small cubes. Pulse the mixture until the mixture looks like small pebbles or becomes granular.

Add the vanilla and one yolk at a time, pulsing the mixture in between each yolk addition. After last yolk has

The crust will be golden brown and the mixture will have set. Let cool. Best served at room temperature. Can top with whip cream.

Recipe provided by: Chef Matt Krizan, Mateus Bistro Recipe and photo courtesy of Taste of Nova Scotia

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Chicken Pear Walnut Salad with PepperHead Maple Habanero Vinaigrette Ingredients THE SALAD:

DIRECTIONS:

Pear, thinly sliced Walnut halves Blue cheese, crumbled Blueberries, fresh Chicken breast, barbecued and sliced Romaine lettuce Toasted sesame seeds (optional garnish)

Brush the chicken with olive oil and salt and pepper. Cook breast on medium-low barbecue setting, flipping once for an internal temperature of 170F. Let rest a few minutes, then slice to desired thickness.

THE VINAIGRETTE:

Spread the romaine leaves in a fan on the plate, stack pear slices on top, then chicken, blueberries and walnuts. Add cheese and whisk dressing over in desired quantity.

4 T avocado oil 2 T PepperHead Maple Habanero Syrup 2 T Boates pear vinegar 1.5 tsp minced fresh ginger 1/4 tsp sesame oil

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Whisk the vinaigrette ingredients thoroughly.

Recipe and photo provided by PepperHead

FOOD & DRINK

Peach Prosciutto Pizza with Maple Rosemary Aioli Ingredients

Ingredients

PEACH & PROSCIUTTO PIZZA:

MAPLE ROSEMARY AIOLI:

1 your own homemade dough, or a pizza dough ball from Morris East Restaurant 1 peach, cut into eighths 1/4 cup local goat cheese 3 slices prosciutto or Westphalian ham fresh rosemary for garnish market fresh local micro greens or arugula

1 egg yolk 1 tsp 100 per cent pure Nova Scotia maple syrup 1 tbsp water 2 sprigs fresh rosemary 1 cup extra virgin olive oil 1 lemon, zest and juice sea salt and freshly ground pepper to taste

DIRECTIONS:

DIRECTIONS:

Preheat oven to 450°F for at least 30 minutes. Roast peaches for 15 minutes or until the edges caramelize.

Stretch out dough to form a 12-inch circle. Top dough with a spoonful of Maple Rosemary Aioli (recipe right), and neatly place peaches and goat cheese on the pizza. Add a bit of fresh chopped rosemary if you have extra. Bake for 15 minutes.

Whisk egg yolk, maple syrup, water and rosemary in a glass bowl. Slowly add oil to emulsify while whisking.

Add lemon juice and zest, and then season with salt and pepper to taste. Set aside.

Once out of the oven, top the pizza with fresh microgreens (or arugula) and prosciutto. Enjoy with a glass of local Nova Scotia sparkling wine!

Recipe provided by: Morris East Restaurant, Chef Tim Andresen Recipe and photo courtesy of Taste of Nova Scotia

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Serves 2

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Chef Ardon's Maple-Roasted Root Vegetables Roasting vegetables in the oven brings out the natural sweetness in them, and adding maple syrup while they cook makes them that much sweeter! Slow cooking the vegetables in this maple sauce also makes the kitchen smell incredible.

Ingredients 1 turnip, chopped into pieces 3 carrots, chopped into pieces 3 parsnips, chopped into pieces 4 tbsp butter 1/2 cup maple syrup 1/4 cup Jack Daniels (or Ironworks Distillery rum) 1-1/2 tsp sea salt 3/4 tsp black pepper

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DIRECTIONS: Preheat oven to 350°F (177°C). Heat the butter and maple syrup for two minutes in a small frying pan. Add the rum and stir for one minute and then remove from heat. Place vegetables in a bowl and pour the maple mixture over the vegetables and toss. Place a piece of parchment paper on a baking sheet (will save you some serious scrubbing). Place the vegetables in a single layer on the baking sheet. Cover the sheet with tin foil and place in the oven for 20 to 25 minutes.

Remove the pan from the oven after 25 minutes, stir the vegetables and bake uncovered for 20 to 25 more minutes or until the vegetables are tender.

Recipe provided by: Chef Ardon Mofford, Governors Pub & Eatery Photo provided by Andrea Hart

FOOD & DRINK

Maple Miso Glaze for Pork Belly Ingredients SAUCE:

a blender and puree to a smooth consistency. Strain the blended sauce. Bring the sauce to a simmer and quickly add the butter to add a shine and richness. Finish the sauce by seasoning with salt and pepper. Drizzle sauce over sliced slow-roasted local pork belly and serve.

1/2 cup Nova Scotia maple syrup* 6 Shiitake mushroom caps 3 sliced Brussels sprouts 2 tbsp white miso 1 tbsp white wine vinegar 1 tsp sesame seed oil

Recipe Hints * We suggest using Acadian Maple Products or Sugar Moon Farm.

DIRECTIONS: In a frying pan, heat sesame oil until light smoking point. Add shiitake and Brussels sprouts and cook until golden caramelized colour. Add the vinegar and deglaze the pan. Add maple and miso and stir well and bring to a quick boil. Once boiled, placed the sauce in

FOOD & DRINK

Recipe provided by: Seasons by Atlantica, Atlantica Hotel Halifax Recipe and photo courtesy of Taste of Nova Scotia

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Organic Hot Cereal with Maple Whipped Cream Ingredients For the Maple Whipped Cream, beat cream and maple syrup together until thick.

1 cup organic brown rice 1 cup organic quinoa 3/4 tsp salt 2 cups water 250 ml whipping cream 1 ounce Sugar Moon Farm maple syrup

Pack cereal into ramekins while warm. Pack hard, and they will turn out better when served. Leave in the ramekins to set for 10 minutes before turning them out.

Run knife around edge and turn onto plate. Top with toasted almond slices, dried cranberries (try: Terra Beata), and a generous dollop of maple whipped cream.

DIRECTIONS: Put grain in sieve and rinse very well. Put in heavy pot.

Add water and salt. Leave lid off.

Bring to boil on induction burner. When it comes to a boil, put lid on and turn to lowest heat. Set timer for 35 min. After 35 minutes, turn off heat. Don’t lift lid. Let sit undisturbed for another 20 minutes.

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*This melt-in-your mouth recipe is easy to make and good at any time of day — breakfast, brunch, a mid-afternoon snack or breakfast for supper! This recipe from Sugar Moon Farm will warm you up and keep you revitalized.

Recipe provided by: Sugar Moon Farm Recipe and photo courtesy of Taste of Nova Scotia

FOOD & DRINK

Wild Blueberry Smoothie Ingredients 1 cup Van Dyk’s Wild Blueberry Juice 1 cup frozen wild blueberries 1 cup yogurt 1 cup almond milk 1 tbsp wheat germ 1 tbsp flax meal 1 tbsp chia seeds 1 tbsp maple syrup

DIRECTIONS: Place all ingredients into a blender.

Blend until smooth.

Serves 2 Healthy Hint: For a green version, add 1 cup spinach and increase almond milk to 1-1/2 cups and blend.

Frozen Blueberry Dessert Ingredients 1/2 cup Van Dyk’s Wild Blueberry Juice 1 cup fresh or frozen wild blueberries 2 cups plain yogurt 2 tbsp lemon juice 4 tbsp maple syrup

DIRECTIONS: Place all ingredients into a blender. Blend until smooth.

Pour into a shallow pan. Place in freezer. Stir after a couple of hours. Continue to freeze overnight. Serve in bowls.

Van Dyk’s Wild Blueberry Juice has just one ingredient, Grade “A” wild Nova Scotia blueberries and is the main ingredient in these delicious recipes. Blend up this yummy smoothie for a quick and healthy breakfast, or easily transform it into a tasty frozen dessert for a sweet treat after dinner.

Recipes and Van Dyk’s photo courtesy of Taste of Nova Scotia

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Halifax’s Foremost Italian Dining Experience

By Matt Jamieson Photos Bruce Jollimore and submitted by Café Chianti

T

“That’s why we make our own pasta,” says Ross. “We don’t want to be a clone of another Italian restaurant.

Café Chianti should be the No. 1 Italian restaurant in the city.”

Chef Graham Ross only started at Café Chianti in October, but he has already made a valuable impact on the restaurant’s homespun Italian menu.

Focusing on authentic Italian cooking, Ross is looking to show Halifax the difference fresh, homemade ingredients can make.

Ross, 41, hails from Cape Breton, but has worked in restaurants all over Halifax and Edmonton throughout his 20-year career. Most recently Ross was the executive chef at Inn on the Lake in Fall River. He brings a wealth of experience, enthusiasm and creativity to his work, and it shows in his food. The spinachinfused manicotti has become one of the restaurant’s most desired meals,

hirty years of success in the Halifax restaurant business doesn’t happen without a solid team. With the help of family, old friends, and an ambitious new chef, owner Jan Wicha has kept Café Chianti a Halifax staple for three decades.

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and dishes such as the rack of lamb and octopus are pushing the boundaries of Italian dining in Halifax.

“I don’t know any other restaurant in the city doing octopus right now,” says Ross. “I think bringing back those classic flavours is going to introduce a whole new generation to Italian cooking.”

Another recent addition, or readdition, to the Chianti team is Dave Williams. Williams was one of the first employees Wicha hired when he opened the restaurant, starting as a server before becoming a manager. After

“We don’t want to be a clone of another Italian restaurant. Café Chianti should be the No. 1 Italian restaurant in the city.”

- Graham Ross

heading out west to work in the hotel business, Williams returned home and immediately teamed up with Wicha as a partner in the restaurants ownership.

Now Williams is committed to growing the restaurant as a destination for group events.

“We’re a good team,” says Wicha.

“We’re more like brothers,” adds Williams.

Speaking of family, Wicha lends much of the restaurant’s success to contributions from his wife Eleni and his mother Josephine. Eleni says she likes to work in the background, making sure the operation is running smoothly.

Wicha credits Josephine with being the restaurant’s longest tenured employee; she’s been by his side since the day Café Chianti first opened. She helped develop many of the restaurant’s early recipes, including the Hungarian-inspired dishes featured on early menus. As Wicha considers the restaurant’s future, he’s excited to see how his team finds ways to consistently improve and innovate with the goal of being Halifax’s foremost Italian dining experience.

Café Chianti 1241 Barrington Street, Halifax 902.423.7471 www.cafechianti.com

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REGREATION & TRAVELSCAPES

Rome When in

A guide to some of the city’s best places to wine, dine, sleep, shop and indulge

By Anita Draycott

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W

e know it wasn’t built in a day and it would take several visits to explore and appreciate just a fraction of the amazing art, architecture, archaeology and vibes of Rome’s many diversified neighbourhoods. But my goal was to scout out some of the Eternal City’s best culinary offerings and other places to splurge in Italy’s capital.

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Where to Eat, Drink, Sleep and be Pampered

Your basic hotel room in Rome is small by North American standards. Not so at the Gran Melia Rome Villa Agrippina, located in Trastevere near the Vatican. Rooms are spacious with special touches, such as pillow menus and rose petals sprinkled on your bath mat. A complimentary mobile phone makes it easy to explore, locate shops and restaurants and make calls. Expansive lawns, gardens and a swimming pool give the Gran Melia the feeling of being in a luxury resort in the centre of the city.

Vivavoce (meaning word of mouth) is the signature restaurant of the Grand Melia Rome. The dining room is overseen

by Alfonso Iaccarino, the master chef of Don Alfonso 1890 in Sant’Agata Sui Due Golfi, a Michelin-starred member of the Relais & Châteaux association near Sorrento. On my recent romp through Rome, Viva Voce’s executive chef, Alex Miceli, proved that he has learned his lessons well from Iaccarino.

Their philosophy is to bring the senses to life with Mediterranean cuisine that explodes with robust flavours using the finest, freshest seasonal products. My degustation began with cappelletti pasta

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filled with a mixture of slow-cooked chicken thighs and late harvest onions.

The main course was a tender baby beef filet in bread crust with mozzarella, Irpina ham, sage and a generous shaving of black truffles. As long as you are in splurge mode, wash this down with a super Tuscan Tignanello from the Antinori vineyards.

Also at the Gran Melia Rome, you’ll find one of the few “Spa My Blend by Clarins” in the world. Along with a variety of aromatherapy showers, steam and sauna, the spa offers the latest in skincare technology by Clarins. First your esthetician takes you through a quiz about your lifestyle (diet, exercise, stress), then she runs a scope over

your face that shows hydration levels, firmness, pigmentation and wrinkles on the computer screen. Armed with this information, your esthetician can prescribe just the right creams and serums to improve your skin. (www.melia.com)

Shop and Splurge at the Spanish Steps At the base of the Spanish Steps (which you must climb), Via Condotti, Rome’s poshest shopping street, has every designer boutique you can name and more. Prepare to give your credit card a workout.

After your shopping spree, saunter through the plush lobby of the Hotel de Russie (between the Spanish Steps and Piazza del Popolo on the Via del Babuino) and you’ll find yourself far from the madding crowd in a magnificent formal terraced garden. It’s the perfect spot for a flute of Prosecco and weekend brunch. If climbing Rome’s seven hills and cobbled streets has given you sore feet, head to the spa for the rejuvenating foot reflexology treatment — fit for Cleopatra. (www.roccofortehotels.com)

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A Taste of Trastevere Sign up for Eating Italy’s Twilight Trastevere Food Tour for a “moveable feast” in my favourite neighbourhood.

Trastevere is Rome’s version of New York’s Greenwich Village or Paris’ Left Bank.

Our stroll started at Da Enzo al 29 with an apertivo of Prosecco, prosciutto and melon, and cherry tomatoes with creamy burrata cheese. Next, at Spirito di Vino, member of the slow cooking movement, we tasted wine and an ancient pork recipe that was served to Julius Caesar in a wine cellar that’s older than the Colosseum. (The cuisine here was so

divine, I returned with friends a few days later.) We sampled biscotti at the familyrun Innocenti bakery and porchetta (roasted pork) sandwiches and cheeses with craft beer at the Antica Norcineria butcher shop. We devoured take-out rice balls and pizza (Italian fast food) in the main square and hung out with the locals. At Ferrara Ristorante, named the

best wine cellar in Italy, we feasted on three kinds of pasta and wine from a list the thickness of a telephone book. The cool finale was a stop at Fatamorgana for a gelato tasting.

Our guide, Bethany Ryczek, suggests you come hungry and wear something with an expandable waist. (www.eatingitalyfoodtours.com)

Cheese Please I am a huge fan of the Campo de Fiori area. It’s about as central as you will find — minutes from Piazza Navona, the Jewish Ghetto and Trastevere just across the Tiber River. Everyday until midafternoon, the Campo is a thriving flower and food market. By dusk, the vendors have gone and the surrounding bars and restaurants become party central.

At the Obika Mozzarella Bar, the concept is simple.

They serve various kinds of fresh buffalo mozzarella with appropriate sides of tomatoes, basil pesto, olives and prosciutto. You must try burrata, a creamier variation of buffalo mozzarella, but don't blame me if you become hooked and can’t find it back in Canada. (www.obika.com)

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A Wish and a Lick Join the nocturnal romantics who flock to the beautifully illuminated Trevi Fountain, made famous in the 1954 film, Three Coins in the Fountain. Toss your coin, make your wish to return and then enjoy gourmet ice cream (fresh walnut and dried fig, perhaps?) at Il Gelato di San Crispino, Via della Paneterria 42.

Marvel at the Pantheon

Avoid Lines and See More

Michelangelo studied the unique Hadrian-designed dome of Rome’s best-preserved architectural marvel before tackling the cupola of St. Peter’s. Get your java fix at the nearby Caffe Tazzo d’Oro, a Roman coffee institution where you stand elbowto-elbow with locals at the long granite counter. Down the street is Gamarelli, official tailor to the pope, where clergy and nuns flock for their frocks.

The three-day Omnia Vatican and Rome Pass (¤108) is a smart purchase. Some of the benefits include: fast-tract entry to Vatican City museums, hop-on/hop-off bus tour, admission to two main attractions (including the Coliseum, Roman Forum and Borghese Gallery), discounts at 30 attractions, unlimited rides on Rome’s transportation system, guidebook and map. (www.romeandvaticanpass.com)

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COVER FEATURE

An Incredible PLACE TO VISIT But You Definitely Want to Live Here Article and Photos courtesy of Fox Harb’r Resort

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COVER FEATURE

ox Harb’r Resort started as a simple story about a man who fell in love at first sight. The first time Ron Joyce, co-founder of Tim Hortons, stepped foot on the 1,100 acres near Tatamagouche — the pretty rural town where he grew up — he knew he was somewhere incredibly special.

“When I saw the pristine landscape bordered by water, I thought it was so beautiful, it should be a national park,” says Joyce. Five hours later he had purchased the land with a vision to create a luxury resort where like-minded people could live and experience the unique joys this glorious corner of the world offers.

Choose whole or quarter share ownership at Fox Harb’r Resort

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CANADA’S PREMIER OCEANFRONT RESORT Private, gracious living in the Martitimes’ premier oceanfront resort, Fox Harb’r is a perfect expression of your independent-minded spirit and a legacy for generations to come. Whether this is your principle residence or a seasonal getaway, when you own here you are part of a community of unique and accomplished individuals. It’s a world class resort where you are welcomed by name and your every need is anticipated, according to your preferences.

Every detail at Fox Harb’r exudes refinement, and the numerous awards the resort has received speak to their pursuit of excellence. For the eighth year in a row, Fox Harb’r has received one of the highest rankings in Canada, the prestigious CAA/AAA Four Diamond Rating. Their internationally recognized

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award-winning Graham Cooke designed golf course has glorious green fairways that hug the rocky coastline of the Northumberland Strait. Rejuvenating Dol-ás Spa has been counted as one of the Top 25 spas in all of Canada. And the seasonally inspired seafood restaurant Cape Cliff Dining, headed by Chef Shane Robilliard, has been awarded the prestigious Award of Excellence from Wine Spectator for seven years.

“We try and do the best of everything, the best we can,” says CEO Steven Joyce.

And when you visit Fox Harb’r you will see the truth of that in every experience — from the pristine greens to the impeccable service in the restaurants.

MAINTENANCE FREE LIVING Once you drive through the front gates at Fox Harb’r, your every need is taken care of, including all maintenance, gardening/

COVER FEATURE

lawn services, snow removal and most utilities, plus they offer 24/seven security. Fox Harb’r also offers conciergestyle services such as grocery shopping, laundry and housekeeping, so you can just enjoy the wealth of resort facilities.

START LIVING THE DREAM Those looking to buy at the resort have a number of options, from whole or quarter share ownership, ready to move-in spacious executive townhomes, stunning custom homes or ocean view sites where you can build your own dream home.

“Once people get to experience everything that Fox Harb’r offers, the motivation to buy into the lifestyle is strong,” says Kevin Toth, Fox Harb’r Resort president. “The three-bedroom, 4,000-square-foot townhouses are great for families or people that enjoy

INSPIRING ACTIVITIES & AMENITIES FOR OWNERS With ownership of a home or building lot comes the privilege of membership at Fox Harb’r, with access to all resort amenities, including: 18-hole championship golf course Par 3 golf course Spa and fitness centre Jr. sized Olympic pool and mineral pools Fine and casual dining Jost winery private vineyard World-class sporting clay and wing shooting Fly fishing Fully stocked trout pond Kayaking Tennis Volleyball Horseback riding Mountain biking Yacht charter Deep water marina Access to 5,000-ft. private jetway

his home, and says everyone he brings to Fox Harb’r is surprised by how much there is to do at the resort. “This is a very special place, and golf is just one part of that,” says Volcko.

entertaining. They all have an openkitchen concept, dining, living and study areas, and a full basement with 10-foot ceilings and high-end finishes throughout.” There are three different layouts of townhouses, all offering a move-in ready, turnkey solution.

BY LAND, SEA OR AIR

There are also half-acre lots available, such as the one resident Jim Mills bought and had Fox Harb’r’s team build for his family. He says it was a very smooth experience and he couldn’t be happier with how it worked out. “We watch the most beautiful sunrises and sunsets from our patio because of the way the property is configured, it’s just stunning. Every time we go there, we just never want to leave,” says Mills.

Fox Harb’r has the gift of seclusion, with the benefit of multiple access points.

Fly, sail or drive to the seaside retreat.

It’s a one-and-a-half-hour scenic drive from Halifax. The resort also has its own 4,885-foot paved runway ready to welcome guests with private jet access.

The deep-water marina — in a sheltered inland harbour with dockside facilities and protective stone breakwaters — can accommodate boats up to 80ft.

Resident John Volcko chose a home from the model plans that Fox Harb’r has in their design centre, and was thrilled with the ease of the build. He loves entertaining clients and friends at

To inquire about residential ownership, call Fox Harb’r for your private tour.

A full program of events for residents, which brings the growing community together

Being a resident offers a number of additional perks for golf lovers. For one, you have access to Pacific Links, an affiliation membership with 450 golf courses around the world, many of which are TPC courses in the U.S. New buyers have an added incentive with a complimentary one-week stay at Scrub Island Resort in the British Virgin Islands for the first three years of ownership.

Fox Harb’r Resort 1.866.257.1801 www.foxharbr.com

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Andrew Brown, owner

The RV Lifestyle Starts at PINE ACRES

By Lori McKay

T

Ranging from 16 to 44 feet in length, most of the dealership’s RVs come equipped with a master bedroom and have the option of additional rooms with bunk beds.

“We have options to suit a range of lifestyles and budgets,” says owner Andrew Brown. “We specialize in all different levels of campers. From small travel trailers right up to luxury RVs.”

With more than 150 RVs onsite, Pine Acres has one of the largest selections in the province.

Many include extra amenities such as a fireplace, air conditioning, solid surface countertops, full exterior paint and selfleveling systems. They can also custom order models with exact specifications.

Brown says 2017 has been off to a great start for Pine Acres. “We have dominated the market with our Prowler, Sportsmen, Wildwood and Cedar Creek RVs. The pricing has been amazing due

he RV lifestyle offers people the ability to go where they want, when they want and have their personal belongings with them.

Whether it’s a park model or a high-end fifth wheel, what you purchase comes down to personal choice and budget.

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At the end of the day, RVing helps you spend time and connect with your family and friends, and allows time to enjoy the great outdoors! So put down that phone or tablet, hook up your camper and start making some memories today! to our large volume. We’ve also added new onsite service vehicles to our fleet and have been busy hiring service techs to keep up with our demand, and to keep our customers happy. I really believe our growth has been due mostly to the great service we provide our customers.”

“Prowler is our No. 1 selling name brand,” says Brown. “Cedar Creek specializes in high-end park models and fifth wheels, and we sell a lot of these too. We actually sell a lot of the high-end models. The high-end fifth wheel is a specialty to Pine Acres.”

Brown grew up in the RV business. His parents started the company in their yard in Kensington P.E.I. in 1994 and he began working in the family business when he was 21. Today, Pine Acres has four locations in Atlantic Canada. In addition to Stewiacke, which Brown opened in 2012, and P.E.I., they also have locations in Moncton and Hampton, N.B.

He says one of the most recent and higher-end models they started carrying is the Riverstone — a 43-foot, ultraluxury fifth wheel. “It’s the most luxurious fifth wheel you can buy around here. It has a 60-inch TV, three air conditioners, power management systems, selfleveling systems, induction cooktops, ultra luxurious furniture and appliances, and high-end cabinetry.”

They carry established brand names such as Prowler, Sunset Trail, Sportsmen Shasta, Cedar Creek, Wildwood, KZ-RV and Newmar. They also specialize in park models and destination trailers such as the Cedar Creek Cottage, Sierra and Wildwood Lodge. Many of the brands — including Prowler, Cedar Creek and Sunset Trail — are exclusive to Pine Acres.

The lifestyle attracts not only families, Brown says, but also retirees and snowbirds that take their RVs south during the winter months. “An RV enables you to see different territories and meet new people.”

He says in addition to their exclusive products, it’s their service team that

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sets them apart from their competitors.

Pine Acres will deliver and set up a new destination park model anywhere in Nova Scotia, and has one of the largest staff service departments in the region, which includes offsite service.

“If you have a broken down fridge or maintenance issues of any kind, our service department will go right to your campsite to fix the problem,” says Brown.

“We travel from Yarmouth to Cape Breton — all over Nova Scotia — and with locations in P.E.I. and New Brunswick, you’re never far away from one of our dealerships in the Maritimes.”

Pine Acres RV Ltd. 16 Garden Gate Lane, Stewiacke, N.S. 902.639.1509 80 Commerce St., Moncton, N.B. 506.388.5751 25 Phaeton Dr., Hampton, N.B. 506.832.5751 Route 2, Kensington, P.E.I. 877.966.2267

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Humber Lodge

Enjoy Newfoundland’s Mighty Humber River and Surrounding Wilderness from the Comfort of a Luxurious Fishing Lodge

By Kate Watson Photos courtesy of Humber Lodge

The mighty Humber River flows 120 kilometers from Newfoundland’s Long Range Mountains through Deer Lake to the Bay of Islands at Corner Brook. In these pristine waters surrounded by unspoiled wilderness, tens of thousands of Atlantic salmon migrate to their spawning ground each year.

It’s one of the most productive Atlantic salmon rivers in North America, and it’s a huge draw for anglers from all over the world.

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hirley and Fred Thorne have a deep love for fishing and outdoor living and had vacationed at a place on the Humber River called Big Falls Tourist Lodge for years.

The couple, who also own and operate Red Indian Lake Outfitting and Tours in Buchans, Newfoundland, jumped at the chance to purchase the lodge when it went up for sale in 2015. They undertook an extensive renovation of the property and renamed it Humber Lodge Big Falls.

“We wanted to create a spa-like atmosphere for our guests at the lodge,” explains Shirley. “We’ve made it luxurious, but not in a fussy way. It’s a lovely place to stay whether you’re here

to fish or snowmobile, or if you just want to enjoy a peaceful vacation surrounded by natural beauty.”

The newly remodeled lodge boasts 12 guest rooms, each with a private ensuite, and a large living room and common area where guests can socialize and relax after a day of outdoor adventures. There is an on-site restaurant called Anglers Post that’s popular with visitors who are passing through, but guests have their own dining room where they can either order from the restaurant menu or purchase a meal plan prepared by the lodge’s chef that includes breakfast, lunch, dinner, hors d’oeuvres, special pastries made in-house, snacks and non-

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alcoholic beverages. There is also a fully stocked tackle shop.

During the winter and early spring months, people come to Humber Lodge for snowmobiling adventures on 1,200 kilometers of backcountry trails in the Long Range Mountains. Guided tours take guests through river valleys and along glacier-carved inland fjords. One of the highlights after an invigorating morning on the snow is an old-fashioned Newfoundland outdoor boil-up — tea and lunch over an open fire.

Humber Lodge’s location is perfect for sightseeing as well as fishing. It’s located just a little over 30 minutes from

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the Deer Lake Regional Airport and is also only 30 minutes from Gros Morne National Park, a UNESCO World Heritage Site of unparalleled natural beauty.

There are fun activities within driving distance, such as a zip line park, golf and a waterpark, as well as winter sports like downhill skiing. Guests at the lodge have easy access to the unspoiled hiking trails of nearby Sir Richard Squires Memorial Park, the first official provincial park in Newfoundland. Plus, it’s only a short stroll to the fabled Big Falls. Once there, guests can see the Atlantic salmon making their ascent, their first real challenge on their journey from sea to spawning ground as they complete their life cycle.

“Watching the salmon scaling Big Falls is amazing. I honestly think that it’s a natural wonder,” says Shirley. “I wish everyone could get a chance to see it!”

Beneath the falls are numerous pools or holding waters where the salmon

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congregate as they await the best opportunity to climb the heights and continue on their arduous journey. It’s here, on the doorstep of Humber Lodge, that some of the best fly fishing in the world takes place.

The regular angling season runs from June to September, although there is catch-and-release-only fishing from September through to October on the Humber. Non-residents to Newfoundland and Labrador require a fishing license and may catch six salmon per year, although they can catch and release up to four salmon per day. Fishing on all scheduled salmon waters must be done with a barbless, single hook. For inland fishing, they must be accompanied by a licensed guide or outfitter. As well as being necessary to meet the letter of the law, an experienced guide who is familiar with the waterways can ensure an enjoyable, successful fishing adventure, especially for novice anglers.

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“People who have never experienced the world-class fly fishing we have to offer here are always blown away.”

- Shirley Thorne

“Our guides really know their stuff and love what they do,” says Shirley. “They’re familiar with the best pools, and they know them like the back of their hands.

They can give advice on everything from tackle and flies to fishing technique.”

Anglers enjoy the challenge of landing a wild Atlantic salmon. The species is known for its acrobatics once hooked, and it’s not uncommon for a fish to jump half a dozen times before landing.

Fishing is done with both wet and dry flies, although wet fly fishing is more common. Fishers from Humber Lodge Big Falls can rent park boats to fish beneath the falls, or go up river for “walk and wade” fishing.

Last summer, the father-and-daughter team of Jenna and Colin McKeown filmed an episode of The New Fly Fisher television show while staying at Humber Lodge. The episode shows the epic beauty of the river, the warmth and

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expertise of their guide Dick Hiscock, the sheer bounty of the salmon and the welcoming, comfortable feeling of the lodge itself.

“People who have never experienced the world-class fly fishing we have to offer here are always blown away,” says Shirley. “We’ve tried to keep it affordable and accessible at Humber Lodge, because it really is something we believe more people will love if they get to experience it.”

Humber Lodge Big Falls is open June 1 to Dec. 20, and Jan. 5 to April 30.

Humber Lodge Big Falls 709.672.7026 or 709.672.7120 info@humberlodge.com humberlodge.com

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A PRIVATE GOLF COURSE

Experience

By Kate Watson

Avon Valley Golf & Country Club is an expertly conditioned 18-hole golf course surrounded by natural beauty — a true golfer’s paradise located only 35 minutes from Metro.

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“Everyone here goes out of their way to be friendly, members and staff included.

The atmosphere is very relaxed, and I think that’s one of the things that makes this place really attractive to people.”

– Brad Corkum, general manager

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e hear people say a lot of great things about our club,” says Brad Corkum, general manager of Avon Valley for the past nine years. “It’s a true getaway. No houses around it. No highway noise. You’re surrounded by beautiful scenery. Plus, there’s even a very good chance that a deer or two will make an appearance while you play.”

The 18 holes at Avon Valley offer challenges for more experienced golfers, yet the course is highly rated for playability and speed of play. It boasts hand-mown tees and greens, and the care of the course is overseen by a greenskeeper, who Corkum describes as “one of the best in the business.”

The amenities at Avon Valley include delicious home cooking in the licensed dining room or on the spacious deck overlooking the course, a fully stocked pro shop, and club and cart (pull and motorized) rentals. The grounds themselves are attractively landscaped with flower gardens and peaceful ponds. The facilities are also available to host corporate golf events, including everything from small fundraisers to full tournaments.

Corkum is especially proud of Avon Valley’s reputation as a welcoming club.

“Everyone here goes out of their way to be friendly, members and staff included.

The atmosphere is very relaxed, and I think that’s one of the things that makes this place really attractive to people.”

Affordability is another reason golfers flock to Avon Valley. There are a variety of low-cost options available for nonmembers, including 10-pass packs and

two-for-one afternoon specials. As well, a big draw is the Saturday afternoon “date night” offer: nine holes of golf, a cart and a meal for $35. “We noticed that Saturdays after 4 p.m. were kind of slow, so we decided to try the date night idea,” explains Corkum. “Now it’s one our most popular times.”

When it comes to membership, Avon Valley’s already-low rates have been made even lower for golfers in their 30s and 40s. “Like many clubs, we found that our membership is weighted toward very young golfers just starting out, and older, experienced golfers. We’re trying to round that out by finding ways to attract more intermediate golfers.”

Corkum says there is another reason Avon Valley a must-visit course for Nova Scotia golfers, and it’s something he and his staff cannot take credit for. “Most times, when you look out your window in Halifax and its foggy and rainy, the sun is shining here in the valley. We’re very lucky to have this spot, and we’re really happy to share that luck.”

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Membership Rates Under 30 - $600 /year Under 40 - $800 /year ......................................

2017 Specials •Two can play in the afternoons (cart included) *Monday & Tuesday: $100 *Wednesday-Friday: $110 *Weekend $120 •10 round passes to be used anytime: $390 (Can be divided into nine hole rounds) •Date night: Saturdays after 4 p.m.: $35 for nine holes, golf cart and a meal

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AV O N VA L L E Y

PlayerFriendly Avon Valley is a great beginner course

Avon Valley Golf and Country Club 595 Falmouth Back Road, Falmouth Office 902.798.4654 Pro Shop 902.798.2673 avonvalleygolf.com

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BUSINESS TO BUSINESS

CALLING OUT

THE TRAILBLAZER CLICHÉ How becoming a trendsetter is mere child’s play

By Matthew Harpell

Does the word ‘trailblazer’ grab your attention? I admit it was my intention.

It seems that everyone today is a selfproclaimed trailblazer, a lone soldier rising above all odds and solving problems previous generations were incapable of explaining. Could this be true? Are we really more ingenious than our ancestors? Is this the era of innovation? Can we take pride and full credit for industry evolution?

That’s debatable.

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hink about the extent of your trailblazing abilities in the context of a distant, prior era.

I would venture to say that a few centuries ago very few people would have believed a person from the future would create a small rectangular box that could render a response to an infinite number of inquiries in a matter of seconds.

We are not all trailblazers. We’re not all disruptors of the modern era. We may not even be more innovative than our predecessors. Instead, we benefit from easy access to resources and information,

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which have tilted the potential for success in our favour. But does that mean we can’t be trailblazer-ish?

procedure and trendy popularity contests — even for just a short time — true advancement is born.

When meeting with clients, I often describe a concept that I refer to as the continuum between steady state (aka ‘business inertia’) and market disruption.

At some point along this continuum, there exists an optimum point between traditional and innovative thinking, one that respects the merits of past wisdom but views it as incomplete. This sense of incompletion enables owners/leaders to stay off complacency. When a person or team can move away from policy,

So what’s the secret? What separates the stagnant from the vibrant? What are the characteristics of the trailblazer? What do these people who fly under-the-radar, out of the limelight and discover true advancement do that’s different? Brace for it… they act childish! It turns out our inner-trailblazer is the careful balance of resourcefulness and child-like reverie — the latter of which is often dismissed far too early in our professional lives (for most of us, at least).

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stupid. What’s more, they listen.

Information received is unfiltered with doubts, previous experiences, and jaded opinions. New knowledge is easier to gain when you assume you don’t already have all the answers.

2. Imagination lives rampant. We no longer have time. People are so busy with work and family they rarely take the time to even sit down, unplug and eat meals together. Children don’t understand urgency. They are too busy trying to get a grasp on all the incredible ideas in their mind to care about lesser priorities that are, quite frankly, far more boring and don’t warrant the ‘urgent’ label we (as adults) are so quick to apply to everything. Imagination does not disappear as we get older, but it sometimes gets displaced. The next time you’re inspired by or drawn to a particular company, leader, group or individual, notice how much they value the concept of ‘imagining better ways’ and how quickly they demand its presence in their daily routine.

These child-like characteristics are sure to bring out your inner business trailblazer: 1. Everyone knows more. We’ve been taught (through collective upbringing, educational institutions, careers, etc.) that meekness is synonymous with weakness, especially as it pertains to the portrayal of knowledge. There are profound insights to be gathered from the way children gather information. For one, they start out under the impression everyone else knows more than they do and, from this, they are keen to ask questions without fear of sounding

the Easter Bunny have a zipper on the back of his head?” “Why do I have to eat dinner with my shirt on?” (Yes, I have children!). Accepting parameters is acceptable only after you understand and appreciate the purpose. Trailblazers question the origin and future relevance of everything.

This list is only a brief excerpt of effective child-like characteristics. Other important features include learning to follow (not always needing to lead), and demanding quiet time and plenty of sleep.

We needn’t all be trailblazers, but by embracing your inner trailblaz-ishness, advancing your company to new frontiers can feel like mere child’s play.

When was the last time your inner-child made the call?

3. Gym class rules. Children are typically beside-themselves-excited for gym class. Fitness brews energy. Energy elicits motivation. Motivation spawns curiosity. Curiosity channels critical thinking. Critical thinking produces fertile ground for innovative ideas. New ideas are exciting. Excitement leads to dancing.

Dancing is fitness. I challenge you to find a trailblazer who disagrees with this cycle.

4. You accept parameters but never stop challenging. Children have an innate ability to conform while still questioning why things are the way they are. “Why don’t you have to go to bed when I do?” “Why can’t healthy food taste like chocolate?” “Why does

BUSINESS TO BUSINESS

Matthew Harpell is the owner of Matlen Strategy (matlenstrategy.com), a company that aims to save time and improve results by providing business planning and support for business owners who are too busy working ‘in’ the business to find time to work ‘on’ the business.

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THE PERFECT SEASIDE ESCAPE for Your Business Meeting or Corporate Retreat

By Lori McKay Photos courtesy of Oceanstone Resort

Conveniently located five minutes from Peggy’s Cove and 45 minutes from downtown Halifax, Oceanstone Seaside Resort offers a different approach to meetings and retreats.

“This is a spot where people can forget their day-to-day worries and get down to business and focus,” says Oceanstone president Susan Wilson. “Here, you are surrounded by nature and ocean, yet we have everything required to set you up for success.”

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“We booked a large portion of Oceanstone recently for our annual corporate retreat and were extremely pleased with the service we received, and of course the beautiful location. Susan, Troy and Chef met with us in advance to help with the planning for our 30 guests over two nights and their execution was flawless. The tables were prepared to our specifications for meetings, Chef Steve prepared wonderful meals, Austin supervised our washer toss tournament and the rest of the staff did everything we would have hoped to make us all feel at home. We are very happy we chose Oceanstone for our event.” – Corporate Retreat Guest, July 2016 “We had our sales meeting at Oceanstone Resort. What a breathtaking place, exceptional service, and comfy beds. Had to give a shout out to the chef! We did a team building cooking class event, and he was awesome. Very cool to learn from a real chef and enjoy a few wonderful hours over wine and laughs with colleagues. Food was exceptional. A real gem so close to Halifax.

This resort is top-notch.” – Client, May 2016

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ocused on small to medium size meetings, Oceanstone offers privacy and an experience that’s as turnkey as possible.

our goals is to have our guests want to rebook before they head out the door on the final day of their retreat. And we get a lot of repeat customers.”

With the popular Rhubarb Restaurant onsite, the resort has an amazing inhouse chef and catering team that offers unique activities, including their popular Cook Like a Chef night. With Cook Like a Chef, participants work in teams to create their own meal and then sit down and enjoy it together.

She says they hear wonderful feedback from visitors. “Everyone on our team makes connections with the guests.

‘No’ is not in our vocabulary when we’re dealing with our customers. We’re always trying to find ways to meet or exceed their expectations.”

“There’s teambuilding and learning aspects to the dinner,” says Wilson. “We try to make it something different. We’re not competing with the larger properties in the city. We’re looking for that niche market of people who want to get away, but not too far away, and really get down to business and get things done.”

Oceanstone offers a mix of accommodations, from standard hotelstyle rooms, suites and inn rooms, to oceanfront cottages that are highend with a rustic feel. Everything at Oceanstone is open year-round. Their in-house catering team — who take care of the meetings and retreats — are available 24-seven.

If someone is looking to include experts in meetings and retreats — such as a teambuilding or risk management facilitator, or a yoga instructor — Oceanstone has people they can draw on to help make the most of a conference.

“We love it when they come for a retreat and stay for a few additional days to enjoy our facilities and scenery. There’s so much to do here within our area, including daytrips and hiking.”

During the summer season the resort is filled to capacity with weddings.

Spring, fall, and winter are perfect times for company meetings and retreats. “It bodes very well for us because often in the summer those meetings get pushed to the wayside. We have the best of both worlds here.”

Wilson says guests appreciate the one-on-one contact they offer. “One of

Oceanstone began more than 30 years ago as a yoga retreat. The current partners recently celebrated their fiveyear anniversary.

“We have enhanced the property and continue to do so based on feedback from our customers,” says Wilson. “We always try to make sure we’re listening to what people say in order to improve year over year.”

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Fashion icon Jeanne Beker is a friend of the current owners and when she came for a visit a few years ago she fell in love with the property. She currently owns shares in Oceanstone. After several popular retreats in the past, Wilson said they are hoping to host another Jeanne Beker weekend event sometime in the future.

Oceanstone’s Up Close and Coastal music series — where they pair food with fantastic live music — is popular for visitors and guests. They’ve recently hosted Heather Rankin, Old Man Luedecke and John Campbelljohn for Up Close and Personal music shows.

Heather Rankin is booked again for this spring, along with Christina Martin and Christine Campbell. They will also host a Fuego Diablo steak dinner and a Michael Gill whisky-pairing dinner in the coming months.

Oceanstone has been named one of five top places in Canada to get married, by both Elle magazine and the Canadian Wedding Industry Awards. They also won gold in The Coast’s ‘Best Of…’ weddings category.

Oceanstone Seaside Resort 8650 Peggy’s Cove Road Indian Harbour, N.S. 1.866.823.2160 info@oceanstoneresort.com Just five minutes from Peggy’s Cove

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EXPERT ADVICE

EXPERT ADVICE

SOCIAL MEDIA: WHERE DO YOU START?

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t has been over a decade since the social media revolution first began, and yet many small businesses are still waiting out the “fad.” I’ve heard every excuse, from lack of time to lack of understanding or distrust, but in most cases the underlying issue is “comfort zone.” Social media is a radical shift from traditional advertising. Today’s consumers are looking for ways to build relationships with you and your business.

They want to get to know your business values before they come knocking on your door. Social media provides all this and more.

network demographics, or simply ask them. If you’re a little more adventurous, you can even set up a fake advertisement in Facebook, filter by your ideal demographics, and Facebook will tell you exactly how many people are within your reach.

Decide what type of content you can provide

If you don’t want your comfort zone to become your coffin, here are some tips on getting started:

Consumers are inundated with “marketing messages” hundreds of times each day on social media. If you want to truly stand out, you need to make your content useful. Provide followers with something they cannot find anywhere else. Then decide what format your content will take: video, livestream, photos, graphics, articles, infographs, etc. If you can’t write to save your life, don’t start with a blog. If your photos are always dark and blurry, don’t start with photos. Each network has a preference for a certain type of content. Figure out which network(s) work best for the type of content you can produce.

Find your customers online

Prioritize your efforts

First, figure out which network(s) your ideal customers are already spending time in. With upwards of 76 per cent of the connected world on social media, chances are very good your customers are already there somewhere! To find your customers online, you can hire a market researcher, Google the latest

Perhaps your research determined your ideal clients use five networks regularly (such as Facebook, Twitter, Instagram, Pinterest and LinkedIn). There is no need to jump in to all five at the beginning. If social media doesn’t come naturally to you, choose the platform that marries your ideal customers’ preferences and

Even if you’re still hanging out in your comfort zone, when was the last time you made a major purchasing decision without doing some research?

Customers are going online for all of this and no matter what your business, they expect you to be somewhere online.

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your content type and start there. Once you’ve got that network underway you can consider adding a second one.

Once you’ve decided where to begin, don’t forget to have fun with it! Social media is less formal than other forms of marketing, so allow your personality to shine through. If you’re still hyperventilating at the thought of joining in, remind yourself that social media is just a tool for building relationships, and like any other tool, practice builds comfort.

Anita Kirkbride Twirp Communications Inc. anita@twirp.ca www.twirp.ca 902.240.3702

Starting in April

Corporate Social Media Training Available Courses:

Learn More!

twirp.ca/social-media-workshops

• Hootsuite Essentials • How to choose the best social media for your business • Building Content for Social Media: What should I post?

• Content Recycling: How to get more mileage from the content you create • Metrics that Matter: How to measure your success on social media • Setting up your website for social media success • Responsible Scheduling: Handy Tools to Make Social Media Bearable

A great boost for my business “Anita Kirkbride is extremely insightful when it comes to social media for business, and her straight forward teaching style makes it very easy to retain the information she is passing on. She made it very easy to understand how to use each medium, as well as where, when and why. I learned a lot, and I know, without a doubt, that applying what Anita taught us to my marketing strategy will be a great boost for my business.”

– Social Media Course Student

Visit for details and to register online.

AT HOME

ALIGN YOURSELF with Local Designers, Artists and Makers

By Heather Waugh Pitts Photos by David Muir

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hile travelling in Europe 14 years ago, I recognized there was a movement afoot. There was an explosion of pop up shops and art installations throughout cities such as Paris, Budapest and Prague. Designers, artists and makers were selling their wares and art everywhere. An installation might be set up in an open courtyard, an unused storefront, within an existing gallery or even a repurposed warehouse. The pop up shops usually opened for a range of three days to two weeks. It was wonderful to see wares outside the norm of fixed shops.

The best part, though, was meeting the designers, artists and makers themselves.

I loved having the opportunity to meet the people who actually made the goods, and discuss the processes involved from beginning to end. It was intimate. The same movement has sprung up here in Halifax in recent years.

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You can find local wares at various times and places in the city by checking out pop up shops, cooperatives, and fixed stores featuring local makers and artists. I found myself connecting and aligning myself with different designers through hearing about a pop up event, or an invitation to see their work.

Aligning yourself with designers, artists and makers is about seeking out what you love and feel connected to. This can transcends in everything you do, from finding a local baker, fisherman, tailor or butcher, to a florist, furniture maker, clothing designer or jeweler. The list can go on and on. The idea is that maybe you buy less that is mass-produced and forge a connection with a maker you get to know and buy from them.

Supporting handmade, locally owned products builds relationships. Knowing the process from start to finish fosters and strengthens communities.

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These are a few fabulous designers, artists and makers that I have met over the years.

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1. Cake designed by Jamie Klarke. I met Jamie while teaching art class at NSCAD. Jamie is a landscape designer and I learned that he also specializes in cakes. Photographed here is his Earl Grey Tea cake with lemon buttercream icing, spun sugar nest and roses.

2. Dress by Maggie MacCormick. I met Maggie at a pop up at Fred, and fell in love with her clothing line. This flowing black silk is a favourite of mine. It’s simple and beautiful. Sold at Blue Pony. Dressmaker Maggie MacCormick. Model: Kathryn Hominick. Makeup/hair/stylist: Brandt Eisner

3. Live edge/steel leg table by Chris Joyce. The beauty of a rustic live edge wood top with elegant steel legs is perfectly contemporary. Ceramic bowl: Heather Waugh Pitts

4. Venus Flytrap in a cloche by florist Koko Mod Floral Design Dartmouth. I love it on my mantle!

5. Air plants on stick by Koko Mod Floral Design in downtown Dartmouth. I met Korayne when I first visited her shop after a friend brought me an arrangement that was so unique

I had to check out the person responsible.

The piece is organic and nature based. It spoke to me.

6. Dress by Maggie MacCormick. This white cotton shirtdress is sold at Blue Pony.

Dressmaker Maggie MacCormick.

Earrings: Donna Heibert Design, sold at Earth Goddess Shop, Model: Kathryn Hominick, Makeup/hair/stylist: Brandt Eisner

7. Silk scarf by Muir Waugh Makers. This shot was inspired by woman painters I’ve studied.

Model Kathryn Hominick. Earrings: Donna Heibert. Hair/makeup/stylist: Brant Eisner.

8. Camphor carved chest, silver Mandarin jacket and upholstered silver chair. My father, on his way back from the Korean War, visited Hong Kong, where he purchased a carved camphor chest, silk pajamas and a silver Mandarin jacket with the loveliest watercolour lining. It was for his then girlfriend, my mother. It sat at the bottom of their bed my whole youth. When it was passed on to me, I had David Muir photograph the lining and had it screen printed onto upholstery fabric. I silvered the chair and had it upholstered by a master. Art can be installed in any form and come from anywhere!

Upholster: Halifax Furniture Clinic (master upholsterer, family run business since 1978)

Heather Waugh Pitts is a designer and artist. Her work has been published in several local and Canadawide 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. waughpitts.com

9. Silk Pocket Squares by Muir Waugh Makers. We all need a little colour!

10. Pillow by Muir Waugh Makers. Here we photographed our artwork. Honouring iconic images, we created pieces we couldn’t find. Native American and Ball of Horns pillows.

11. Jewellery by Donna Heibert Design. I met Donna at a pop up show and was drawn by her strong, nature based, simple pieces.

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12. Silk Scarves by Muir Waugh Makers. Bullet shell necklace by Brandt Eisner, owner of Swoon Antiques.

AT HOME

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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Heather Whitman Design. Luxury Linens. Loungewear. Bath & Body.

PANACHE LUXURY LINENS THE L U X U RY OF REST

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.

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“I believe rest is life’s simplest luxury.”

– Heather Whitman, owner of Panache Luxury Linens

AT HOME

CREATE A BEDROOM SANCTUARY

By Lori McKay

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ehind the counter at Panache Luxury Linens is an old-style black and white wall mural of crisp white sheets blowing on a clothesline.

“That’s my grandmother’s clothesline,” explains Panache owner Heather Whitman. “I still have those same sheets.

They are a few decades old, but still in really great shape.”

The sheets are a testament to Whitman’s belief that when you buy quality things, they bring beauty and longevity with them.

Whitman opened Panache Luxury Linens, a beautiful boutique store in the Halifax Hydrostone, late last summer.

She calls the business a labour of love, and an extension of her 20 years in interior design. With a four-year-old son at home, Whitman was looking to

step away from corporate life. She asked herself, ‘What do I really want to do?”

“There’s a beautiful phrase, ‘When you do things from your soul, you feel a river moving in you, a joy.’ I really wanted something I felt passionate about,” says Whitman. “So when I thought about my experiences, my upbringing and my belief structure in my own home, I was thinking of my bedroom sanctuary. It is where I restore myself.”

She says it also comes down to surrounding yourself with beautiful things, which is what she offers at her store.

Whitman says Panache has been well received in the city so far, with people coming in saying they’re so glad there’s a store like this in Halifax. “We’ve been compared to shops in Vancouver and New York, which makes me smile.”

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In the past, Whitman would pick up bedroom items for friends, family and clients when she travelled, as it was difficult to find quality bedroom items here.

“The bedroom needed to be brought up a notch, but I wasn’t finding the pieces,” said Whitman. “I had designed many ensuite bathrooms and recognized that the master bedroom wasn’t getting the attention it needed, especially when you compare the quality and money being spent on the master ensuite.”

PRODUCTS FOR A PERFECT SLEEP Anyone looking to create a bedroom sanctuary is fully accommodated at Panache.

“In my life, it’s an essential to have nice sheets. It’s not an option not to. I love nice things. I love texture, I love natural quality. We have products made of silk,

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Heather Whitman

wool, cashmere and mohair. Just saying those words makes me feel like a kid in a candy store. They’re all luxurious, but they’re functional luxury. And that is truly what I’m all about. I love beautiful things, but they need to have a purpose in my life.”

what the sheets from my grandmother’s line are made of.”

Panache offers products made with all natural fibers, which provide breathability and non-allergen components. The store’s cottons include organic, as well as long-strand Giza Egyptian cotton, which Whitman says is more important than thread count.

Shoppers will also find 100 per cent linen from Belgium and France, woven in Italy. Whitman says Capri is a beautiful sateen weave. “You get a little more of that smooth feel with a sateen weave.

It is the same quality long-strand Giza Egyptian cotton, its just a more luxurious weave.” They also carry Regency, for those people who are accustomed to luxury. “It’s a 1,020 long-strand sateen weave cotton and it’s sumptuous. It’s beautiful… like butter.”

“The length and strength of the fiber is what gives you your durability and washability. With long-strand, you’re not going to get the pilling you do with lesser quality items. You can have a high thread count, but if it’s just fibers added in to add bulk, that bulk frays and that’s what pills.”

They carry everything from sheets, pillow cases, duvet covers, coverlets, shams, down filled products, toss cushions, bath and body products, blushing fragrance stories and loungewear. “All of us have this beautiful Eucalyptus fibre nightdress, because it’s the perfect nightdress,” says Whitman.

The store also carries traditional percale cotton. “I call it my fresh pillowcase kind of feel. Clients come in and they say, ‘I like a crisp pillow case.’ I immediately know that’s percale cotton, which is

For sleeping, she believes in the hypoallergenic quality of down. The store carries only top-of-the-line Canadian and International Zürguard Certified products.

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“The idea is air movement around your body, which is what you want for your sleeping environment. Even our mattress topper is down. You can literally sleep on down. You have the down duvet on top of you and the down pillow at your head, so your body has air movement around it all night. This gives you a temperature-neutral, exact-to-yourbody-temperature sleeping environment.

On top of that, you get the breathability and the hypoallergenic benefits of the white goose down.”

The store also offers custom ordering, and can have things tailored exactly to a client’s specifications. But they always have plenty of in-stock sheets. “We’ll have a client come in and say they bought sheets in Italy once and want the same quality. I will open the package and they’ll say, “Yes, that’s what I want!”

“Good night . Buona Notte . Bonne Nuit .

Buenas Noches”

Panache Luxury Linens 3132 Isleville St., Halifax 902.484.2799 www.panacheluxurylinens.ca

. t i m a e r d u Yo . t i d l i We bu • Sunrooms • Outdoor Kitchens • Decks • Porches • • Fire Features • Patios & Hardscapes • Shade Structures •

Enjoy spectacular outdoor living spaces from Nova Scotia’s most trusted designer and builder.

ARCHADECK DESIGN EXCELLENCE AWARD

WINNER Project Details & Special Offer Inside

OUTDOOR L IVING

DESIGN GUIDE

Visit our website

to download our FREE Design Guide

2569 Windsor St, Halifax • 902.444.DECK (3325) • www.NovaScotia.Archadeck.com

Keep Your Home Comfortable

All Year Round

By Matt Jamieson Photos Steve Jess

A little TLC can drastically lengthen your HVAC life cycle, reduce your power bill and, most importantly, keep you and your family cool or warm, depending on the season.

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s the winter slowly winds down, many of us are looking forward to the beaches, cottages and sunshine of the summer months. Before you rush out to the great outdoors this spring, take a moment to check on your

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HVAC (heating, ventilation and air conditioning) system.

While you’re out enjoying the warm weather, your unit is back at home making sure you and your family stay comfortable. That’s why it’s best to

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perform regular check ups on your HVAC system, this will keep it running efficiently and keep your power bill low. Because your system will be working its hardest to cope with the high temperatures on the dog days of summer, spring is the ideal time

Tammy Atton, Capital Ventilation president

to perform maintenance (and then again in the fall, just before the cold winter months). Here are a few tips for maintaining your HVAC system, courtesy of Capital Ventilation president Tammy Atton.

1. Clean the filters. “This is always the hardest part,” says Atton. “A dirty filter can reduce the efficiency of the unit, increasing power costs.” A dirty filter will keep your system from producing the amount of hot or cool air that you would like, cutting off a lot of potential airflow.

It’s best to check these filters regularly to make sure you’re getting the most out of your system.

2. Clear debris away from your system.

This is most important during the winter, as snow can begin to pile up and surround your unit. Continually check on your system to make sure there are no branches, leaves or other debris blocking airflow into the unit. As a rule of thumb,

it’s good to have about two feet of space surrounding the unit. Also, make sure to check the inside cabinet for any additional debris that may have found its way inside.

3. Inspect the coil. A full coil cleaning doesn’t need to be completed very often, but it’s always good to check in to make sure it hasn’t accumulated an unexpected amount of dirt. Dirty coils make the system run longer, reducing its efficiency and shortening its life.

These are just a few tips to help you stay on top of your HVAC system’s health. A little bit of TLC for your unit can drastically lengthen its life cycle, reduce your power bill and, most importantly, keep you and your family comfortable throughout the harshest of Atlantic Canada’s winters and summers. If you suspect your system could use some professional care, don’t hesitate to call Capital Ventilation to schedule an

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Call Capital Ventilation today to book your annual cleaning or inspection of your heat pump and Heat Recovery Ventilator (HRV).

inspection or repair. A knowledgeable and experienced technician will be at your door to ensure your system is working to its full potential without wasting airflow or energy.

Capital Ventilation 62C Bluewater Rd., Bedford 902.835.9224 info@capitalventilation.ca www.capitalventilation.ca

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ALL YOUR RENOVATING NEEDS

By Lori McKay Photos Bruce Jollimore

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loran Lambie loves the building process of a project, whether it’s building a kitchen, bathroom, basement or roof. These days, he’s especially enjoying building his company.

Lambie’s interest in home renovation began at a very young age. His father owned a small kitchen company in Middle River, Baddeck, and Lambie started helping out around the shop when he was nine or 10. When he was in his late teens, and just out of high school, he started working for a carpenter he knew and through that experience he learned the carpentry side of the trade. “I learned about building and siding homes, and the construction world in general. I’ve been in this industry my entire life.”

Lambie started Lambie Construction in 2004. They began by doing small projects, such as building mini barns and doing home repairs, to pay the bills. Today, they specialize in everything from exterior siding, windows and roofing, right through to kitchens and bathrooms.

And now, he is taking the business one step further. He is currently in the process of opening his own design showroom in Burnside. In Vogue Home Design, which is slated to open later this spring, will be a full service showroom for home interior and exterior needs.

“The purpose for it is to help our customers plan their projects. People tend to get exhausted going to different suppliers to plan there renovation or new home. We are putting all the elements under one roof. Big building centres have everything in one place, but they don’t have the service or staff with the knowledge to really help someone get what they want. We have very experienced staff and work alongside some of the best designers in the city. Our goal is to help customers have an enjoyable experience planning their project, and then having a realistic plan and price for the whole job.”

The showroom will be separate from Lambie Construction Inc. and will service other local renovators and builders as well.

A Relationship-Based Company Lambie says his company’s focus on building relationships is something that sets them apart from their competitors.

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"My husband and I recently used Lambie Construction for an extensive project that involved a complete renovation of two bathrooms, the replacement of our home’s main staircase and the installation of hardwood flooring throughout our entire second storey. We are absolutely delighted with all of the work. Our new bathrooms are beautiful and meet all of our needs. Our new staircase has completely transformed the entryway to our home and our hardwood floors are just gorgeous. Floran is a lovely person to work with. He listened to what we wanted. He had lots of good ideas and was also very open to our ideas. He quickly and effectively solved any problems as they arose. When we made changes throughout the project, he advised of the impact on the budget so there were no surprises at the end. Floran surrounds himself with good people. We had used Lambie Construction for our kitchen renovation a year ago. Working with Floran and his team was such a positive experience, when we decided to proceed with this work, we didn’t even consider using anyone else.

We’re already planning for our next project and will again ask Floran to do the work.”

– Kandy Simpson-Ziedenberg For more client testimonials, visit lambieconstruction.com

“We will go in and do work for a homeowner, such as renovating a bathroom, and during that process the client will get to know us. They’ll get to know our staff, how we work and what to expect. Then, later on, when they do their next project — be it a new roof, kitchen, etc. — they contact us again. They know what they’re going to get.”

He adds that when it’s a large project, or a client wants numerous projects done at once, they can accommodate all their different needs.

“That’s what we do. We just put the crews together for that particular project.”

Lambie has specialized crews for different areas of the home. They have a team that is focused on windows and siding, another focused on roofing,

and guys that focus on kitchens and bathrooms, which he says are very finicky, delicate projects. Unlike other renovators — many work with a light staff and all sub trades — Lambie Construction covers everything.

“You have a kitchen company or a bathroom company or a siding company or a window company — they’re all separate. They don’t cross lines. We do things a little different at our company,” says Lambie.

“For example, if you buy a new kitchen you always have to get a renovator involved. A client pays for their kitchen, but then has to hire an electrician, plumber and someone to fix the drywall.

Some customers are almost in trouble at this point because they’re way over budget and almost can’t afford to finish.”

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When Lambie’s team puts together a quote for a client, they package everything together. They look at all the costs and then try to bring it back to their budget.

“If their budget is only $20,000, maybe they’re not getting granite or maybe their cabinet choice has to be trimmed a little.

But we’ll get it back to the budget they need to be in,” says Lambie.

Lambie Construction 902.292.5245 floranlambie@gmail.com lambieconstruction.com

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Transforming Your Home Should be a Therapeutic Experience

Kitchens by Lynn Photos Steve Jess and courtesy of Kitchens By Lynn

Tom and Pauline Murphy’s kitchen

Lynn Macaulay asks a lot of questions. It’s about discovering who you are, what’s important in your life, and what you like and dislike. It’s a process she takes seriously and you’ll be glad she did. It’s all about you and peeling back the layers to uncover your perfect design style.

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qual parts artist, therapist and friend, Lynn is as meticulous as she is talented. Her extensive portfolio reflects her impressive 17 years of experience in the kitchen design business. With a beautiful new studio showroom on the Bedford Highway, business for Kitchens by Lynn has never been better.

“I believe transforming your home should be a therapeutic experience,” says Lynn. “I love what I do. But let’s be honest... renovating isn’t always easy. I understand that and we want to make

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the experience as enjoyable and fun as possible for our clients. I’ve made some really great friends along the way.”

Dan and Diana Burns hired Kitchens by Lynn to remodel their kitchen and build a media cabinet for their family room.

“We knew the moment we met Lynn that we had made the right decision,” says Diana. “She is a great listener, which was vital to us. Her design knowledge is exceptional and she really knew what we were looking for and it’s perfect.”

It takes a team of talented people to create their quality kitchens. Design

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assistant Melissa Pellerin puts together remarkable visuals, including full-colour 3D renderings to help you visualize your dream space. “She could definitely give the Property Brothers a run for their money,” jokes Lynn. “Our lead installer is Bill Adamski. His attention to detail is incredible. We hear a steady stream of compliments about him after his work is complete.”

For Lynn, one of the things she finds most satisfying about the work she does is seeing how a beautiful, functional kitchen can positively transform a home.

Melissa Pellerin and Lynn Macaulay PHOTO BY Deb Rent

“We knew what we wanted and Lynn helped us achieve our vision.

We are so happy with the end result. Working with Lynn was seamless from start to finish. The kitchen was completed on time and exactly how we had envisioned it.” – Tom and Pauline Murphy

“People are emotionally invested in their kitchens,” says Lynn. “It makes me happy to play a part in creating a space where they feel truly at home and comfortable.”

A complete cabinetry and design studio offering locally crafted kitchens.

Kitchens by Lynn 1171 Bedford Hwy 902.880.8078 kbl.lynn@gmail.com kbl.melissa@gmail.com www.kitchensbylynn.ca

“Lynn’s years of experience, helpful guidance throughout the project and professionalism was everything we hoped for in making our ‘dream kitchen’ come true!” – Peter and Teresa Orser “I cannot recommend Lynn highly enough. From our very first meeting, right through to completion, she was professional, efficient, understanding and empathetic to us as her clients. Nothing was ever a problem, difficult or stressful and everything was handled by her with care and consideration. The end product was beyond our expectations and we would have no hesitation in recommending her.” – Peter and Debbie Williams “Looking forward to my next project with Lynn. She is a joy to work with and made me feel like my project was the most important project she was working on. I really value not only the depth of her knowledge and direction, but how dependable she was around keeping me informed and meeting deadlines.” – Stewart Robinson

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With You Every Step of the Build CRESCO Photos courtesy of Cresco

Well known for building the QEII Lottery Homes and other custom executive homes in Halifax, Cresco homes are truly an expression of creative skill and imagination.

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The Art of Building In 1989, Cresco was established by Hossein Mousavi and his partners.

Five years later, Taleb Abidali joined the company. Although they started with smaller projects, they were always motivated to grow.

They have come a long way since their first home in 1989. Their more than 28 years of unwavering commitment to craftsmanship, innovation and customer service has resulted in thousands of homes, hundreds of state-of-the-art condos and visionary active lifestyle communities in Nova Scotia.

As a builder, Cresco is renowned for its revolutionary building practices and intelligent design. They have redefined residential construction in Halifax.

Recognized provincially and nationally as a leader in energy-efficient new home construction.

They focus on planning entire neighbourhoods with an emphasis on active lifestyle communities. Cresco builds homes in well-established areas in Bedford and Dartmouth, close to amenities, recreational facilities, green space, schools and major roadways.

Whether it’s a young couple purchasing their first home, a growing family, or buyers looking to downsize, Cresco never loses sight of the importance of accommodating diverse needs and desires.

Some of their most well known communities include: The Ravines of Bedford South, Clayton Park West, Paper Mill Lake (Bedford), Kingswood,

Glen Arbour, Waterstone, Russell Lake West (Dartmouth), and Halifax’s fastest growing community, The Parks of West Bedford. Their signature craftsmanship has become synonymous with Halifax’s trendiest urban neighbourhoods.

When building with Cresco, they create styles and shapes to fit your life.

Whether a spacious two-storey home or a bungalow home designed for comfort and accessibility, they offer something for everyone.

Cresco prides itself on being a custom home builder Have you always dreamed of having your own custom built house of luxury?

“We like to say ‘Your custom vision, brought to life!’ to our prospective clients,” says Breanne Markotich, customer experience coordinator for Cresco. “If they can dream it, we can build it.”

The first step to building your custom home is choosing the perfect lot in one of Cresco’s communities. Next, an in-house designer will sit down with you to plan a custom home to your exact preferences.

Markotich says that once a Cresco client’s preferred layout is designed, a designated customer experience coordinator (CEC) will help guide them through the interior selections process.

“Client’s can fully customize their selections, finding the most attractive options for their new home from our industry-leading suppliers,” says Markotich.

Clients also have the convenience of visiting Cresco’s suppliers’ showrooms to choose colours and styles. Once the selection process is done, they will continue to be in the care of their CEC, who does their best to ensure the home building experience continues to be positive and enjoyable until the build is complete.

“Many Cresco customers are repeat buyers,” says Markotich. “Customer satisfaction is extremely important to us. We will do whatever we can to ensure the customer has a positive Cresco experience. From dirt to doorstep, we are there.”

Cresco 7 Peruz Court, Bedford 902.832.6666 theartofbuilding@cresco.ca www.cresco.ca

“It’s not too often you find home builders that truly put customer service first, but Cresco is definitely one of them. We built our home with Cresco remotely, while living in Ontario, and they did everything they could to make the process seamless and worry-free. There were no delays, no hidden costs, and no surprises of any sort — we were thrilled, especially since we’d heard building could be stressful.

Not with Cresco! After moving in, every tiny issue was fixed almost immediately, with no hassle.

Without question, we’d choose Cresco to build our next home.” – Julia K, Russell Lake West, Dartmouth, Two-Storey Home

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Mader’s Roofing Quality Work, Professional Service

By Kate Watson

The roof over your head is one of the most important parts of your home or business, and replacing it can be a major investment. You want to be certain that you give the job to a roofing company you can trust.

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ader’s Roofing has been in business for more than 20 years, and its owner, Larry Mader, has worked hard to successfully establish its reputation as a respected company that keeps up to date on the latest roofing techniques and materials.

“I’m good at what I do,” he says when asked how and why he’s been in the business for so long. “I believe in calling a spade a spade. In roofing there’s no ‘this will do’ or ‘this is good enough.’ It’s either right or wrong, and I believe in doing things right.”

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The company is well known for its expertise when it comes to complicated roofing jobs, and in fact, local engineers and architects often seek opinions from Mader on roofing matters. Mader says he and his employees are always up for a challenge, and there is no job “too big, small, or intricate” for them to tackle.

Flat Roofs Flat roof replacement is one example of a job that looks simple to the untrained eye, but it actually takes experience and know-how to get it done right.

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“There’s a lot of wear and tear on flat roofs,” explains Mader. “Ice and snow collect on them, and when it gets a bit warmer, the ice sort of floats on the roof. When the wind pushes it around, you can imagine how much it wears the roof down.”

Mader says replacing a flat roof means more than just putting on a new skin. Flat roofs need to be properly insulated and ventilated. He also says the process and products have changed a lot since “back in the day,” and a properly installed flat roof can last 30 years or more.

“In the end, I want people to know that good quality doesn’t have to be more expensive. It just means you’ll know it’s done right.”

- Larry Mader

Experience & Reputation “It’s really important for consumers to do their homework when it comes to choosing a roofing company,” says Mader. He suggests customers get written quotes, check references and credentials, and ask about worker safety to ensure there is a warranty for both work and materials.

“You want to know the roofing company you use will be around if there is any problem in the future, and that they’ll stand by the work they have done.”

Information about Mader’s Roofing is available on their website, where you can also book a time for a free estimate.

“When we come out to give an estimate, we try to give our customers a whole understanding of the job at hand,” says Mader. “People are obviously interested in what it will cost. But they also need to know how long it will take, what system will be used, and how durable it will be.

“In the end, I want people to know that good quality doesn’t have to be more expensive. It just means you’ll know it’s done right.”

Mader’s Roofing Lower Sackville 902.492.2868 902.830.4236 info@madersroofing.com www.madersroofing.com

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A view of the back of The Edgewater

The Edgewater:

Setting New Standards for Condo Living in Nova Scotia

By Allison McIsaac

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t is undeniable that condominium living, no matter the location, provides residents with an attractive way of life. Homeowners can take comfort in low-maintenance living, capitalize on location by enjoying nearby amenities, socialize with close by neighbours, and so much more.

But in a province with noticeable growth in the development of condominiums, how do condo seekers decide which is a best fit for themselves and their family? The developers of Forest Lakes Country Club believe it all comes down to lifestyle.

Forest Lakes Country Club is Atlantic Canada’s newest resortstyle community, currently under development in West Hants, N.S. The location of Forest Lakes allows for easy access to the province’s best attractions, including downtown Halifax, the Annapolis Valley and the seafaring South Shore, while offering just enough seclusion that residents will relish in the lakeside setting and undeniable sense of community.

The Edgewater is Forest Lakes’ newest 12-unit condominium building, centrally located within the natural, serene setting of

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this new community. The three-story building features a wood and stone-accented exterior, inspired by the classic, chaletstyle architecture found in a mountain-style home, while the floor-to-ceiling windows throughout truly bring the outdoors in. Residents of The Edgewater will occupy one, two or threebedroom units, which are ideal living quarters for a family of any size, from young, growing families to retired empty-nesters. Each unit offers a spacious layout, including a modern kitchen with high-quality appliances, innovative storage options, a large patio for relaxing or entertaining, and much more.

The Edgewater, like the rest of Forest Lakes, was designed with residents’ day-to-day lives in mind. The building overlooks Hole #14 of the community’s newly constructed Nicklaus Design golf course, which was designed by the architects behind golf’s legendary ‘Golden Bear,’ Jack Nicklaus. The Edgewater also allows easy access to the community’s endless list of year-round activities and amenities. Residents who like staying active can enjoy afternoon hikes through the community’s many kilometers of multi-purpose trails, or a leisurely canoe ride on Cochran Lake, followed by a bonfire at The Boathouse. For those who delight in

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PHOTOS TOP TO BOTTOM Cochran Lake; A view from a top-floor unit of The Edgewater overlooking Forest Lakes Golf Club; Hiking trails; Forest Lakes Golf Club

a more relaxed lifestyle, simply unwind on the patio and take in unspoiled views of golf and Cochran Lake, while enjoying an al-fresco style dinner with friends and family.

Now in Phase One of development, Forest Lakes Country Club is set to have a number of new homes built this year, and new residents of The Edgewater will be ready to move in within a few short months. Over half of the units are already sold to clients who see a great return on investment living in a community like Forest Lakes. Meanwhile, interest for the remaining units is only increasing as progress on community amenities, such as the 18-hole Nicklaus Design golf course, continues to unfold.

No matter your lifestyle, The Edgewater at Forest Lakes offers condominium options that are truly unique, in a community that will encourage you and your family to live life as it should be lived — to the fullest.

Forest Lakes Country Club 902.482.1394 info@forestlakescountryclub.ca www.forestlakescountryclub.ca

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A Winning Combination: Trust, Service & Quality ProVision Window Systems Ltd.

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uality products and quality service — that’s the winning combination for Geoff Cole, owner of ProVision Window Systems Ltd. It’s this combination that has helped ProVision faithfully service Halifax, Truro and East Hants since 1996.

“We take great pride in the quality of our products and our service,” says Geoff.

“We want to set ourselves apart from a generic window supplier to be known for

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By Matt Jamieson

a better quality of service and a better quality of product.”

The company has been around for two decades, but that doesn’t stop ProVision from striving to improve and expand.

This past fall, the company launched a brand-new showroom in Elmsdale. The 400-sq.-foot facility is open Monday through Saturday and allows prospective customers the opportunity to see the company’s products up close.

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ProVision only stocks products that are worth experiencing in person. Dealing primarily with Martin Windows and Doors, ProVision ensures its clients receive the highest-quality PVC and wood windows and doors.

“We wanted to let people touch and feel the products rather than just look at them on the Internet,” says Geoff. “It’s better than us just telling them about it … they have to believe us.”

Geoff Cole

every aspect of your project is held to the highest of standards. “I have 20 years of experience in the construction industry,” says Geoff. “I’ve been at this for a good many years and know the building process.”

For Geoff, working directly with Steve reaps benefits for himself and for the company’s clients. “The experience [Steve] brings is invaluable,” he says.

“It allows us to be very hands-on.”

“We take great pride in the quality of our products and our service. We want to set ourselves apart from a generic window supplier to be known for a better quality of service, and a better quality of product.”

– Geoff Cole

That customer experience is very important to Geoff, who purchased the 20-year-old company from long-time owner Steve Rogers two years ago.

Geoff comes to the job with 20 years of experience in the construction industry as a building technologist. He was also a former customer of ProVision when it was under Steve’s ownership. When Steve decided to retire from business ownership, Geoff was the first person he called. Now, Steve continues to work for the company as a sales representative.

Working as a team, Geoff and Steve will guide you through every stage of your renovation process. Using their decades of combined experience to ensure

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For customers, having the company owner or former owner within an arm’s reach at all times means that ProVision can establish a level of trust with its clients that few other companies can match. If you’re undertaking a major renovation on your home, choosing a company you can trust can relieve so much of the stress associated with such a major overhaul. Combine this with high quality parts and materials, and you’ve got a winning combination.

PROVISION WINDOW SYSTEMS LTD.

ProVision Window Systems Ltd. 902.462.1156 info@provisionwindows.com www.provisionwindows.com

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INSPIRING GARDENERS

of all ages

By Kate Watson Photos courtesy of Bloom Greenhouse and Garden Centre

If you’re new to gardening, it’s easy to feel intimidated.

What should you plant? Where should you plant it? How should you care for it?

Cathy Oulton and her team at Bloom have the answers.

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loom is a full-service greenhouse and garden centre located in Hammonds Plains. It offers workshops and seminars suitable for both newly minted gardeners and certified green thumbs.

Personalized consultation and coaching is also available with Bloom’s landscape designer, Kelly Grant.

Oulton is passionate about plants and gardening, and says the variety in what Bloom grows is one of the things she loves most about her job.

“It’s kind of amazing to have trees that take anywhere from two to 10 years to mature, and then contrast that with the ‘instant gratification’ of annuals that can take as little as 10 weeks.”

Plants are the heart and soul of Bloom, and the centre boasts a huge variety of top quality stock.

There are 27 full and part time employees at Bloom, and Oulton says she works hard to cultivate great staff who love gardening. “I think it’s important that the person who sells you plants has a real interest in gardening. It’s not enough to just work the checkout; a person needs to be knowledgeable about what we do here.”

“We offer everything from trees and shrubs to vegetable transplants,” says Oulton, who grew up in her family’s wholesale nursery business in the Annapolis Valley, and opened Bloom in 2005. “We want our customers to have good results, so we’re always testing new plants to be sure they will work well in our environment.”

One of Oulton’s recent favourites is an annual called ‘Wildcat Blue’ Anagallis, which she describes as a vibrant blue, star-shaped flower with a little orange centre. “It’s really striking, and you’ll see we use it in a lot of our planters.”

Quality is another area that Oulton takes pride in. “If it’s not looking good, it’s not on the shelf,” she says firmly.

Oulton describes the atmosphere at Bloom as fun. “People are drawn to natural beauty, so I think everyone enjoys the experience of coming here.

Plus, we definitely welcome kids and pets. Gardening should never be stuffy or intimidating.”

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To that end, special nature-focused events are put on at Bloom each year.

People come together for things like a strawberry social, a wildlife walk, or a garden chat over coffee. Kids can attend hands-on workshops such as Mothers’ Day pot painting, or Halloween pumpkin carving. Workshops for adults include things like planting a hanging basket or building a twig tower.

“There can be a real community feeling among gardeners,” explains Oulton. “It’s one of the many reasons I feel lucky to do what I do.”

She says Bloom is thriving with support from the community. “Today, in this marketplace, it’s more important than ever for people to support local, independent businesses. What we’re finding is that customers really like to know who’s growing the plants that will be part of their gardens.”

Bloom Greenhouse and Garden Centre 1421 Hammonds Plains Road Bedford 902.832.9268 mail@bloomgreenhouse.com

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The Family Garden

By Kate Watson

Gardening is magical. Drop a tiny seed in a hole in the earth, and something edible or beautiful — or both — springs up.

While that may be over-simplifying the process a little, gardening is something even little hands can do.

Getting outside and digging in the dirt is fun, and tending a garden is an engaging way for children to learn more about the natural world.

Children are inherently curious; they want to know where things come from. Following the growing process from planting to harvest gives children an investment in what they eat, and that sets the stage for healthy eating habits. Generally, kids are much more open to trying vegetables they’ve grown themselves.

When gardening with kids, it’s best to start small, and build on success.

Container gardening is an easy, lowcost introduction. You can be creative when choosing planters; vegetables with shallow roots can grow in 20cm of soil, so why not plant lettuce, herbs or radishes in a wagon, or a no-longerused sand box? Just make sure the containers have drainage holes cut in them and are placed somewhere where they get at least five hours of sun a day.

A container is a great place to grow a pizza garden. Start with a five-gallon bucket with drainage holes cut into the bottom. Children can fill the bucket with potting soil, and then place a tomato transplant in the centre. Herb plants such as basil, oregano and chives can be planted around the tomato plant. For some crafty fun, have the kids create plant markers using popsicle sticks and magic markers.

Little gardeners can be responsible for watering the plants, patrolling for slugs, harvesting the bounty, and of course, eating the pizza. It’s not as fast as take out, but it’s more fun!

When young gardeners are ready to graduate to a larger garden plot, it’s important to keep the plan simple.

Ensure there is plenty of space for

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paths between rows so shorter arms have easy access to the plants. Make sure that children have good-quality tools that are the right size for them to use. It’s discouraging to try and do real work with toy tools.

When it comes to choosing what to grow, start out with a few sure-fire choices. Bush beans are easy to plant and easy to pick, as are snow peas and snap peas. Radishes provide a quick return for impatient gardeners. Carrots require more patience, but the results can be impressive and delicious. And don’t forget flowers. Try nasturtiums for a pretty and peppery addition to salads, and sunflowers for a truly aweinspiring transformation from seed to towering plant.

Cathy Oulton, owner and operator of Bloom Greenhouse and Garden Centre, has always made time to garden with her own children. She says she learned early on that it’s important to remember that gardening is meant to be fun and empowering for kids.

“You have to let go a little,” Oulton says. “Maybe some vegetables get weeded along with the weeds, but oh well.”

Oulton suggests planting “funky” colourful and unusual vegetables like purple carrots or beans, and to be sure to include small fruit-baring plants like blueberries or raspberries in sunny spots of the garden.

“My kids go pick our salad every day, and it’s always surprising,” she says with a laugh. “There are greens, but also maybe some flowers, and a handful of berries.”

For Oulton, who got her lifelong love of gardening from her own parents, working on a garden is one of the best ways to spend time as a family.

“It’s calming, for adults and children.

Plus, it’s just plain fun.”

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The David Dunn Group

We want to say a big thank you to all our clients for their continued support. This year we are again the #1 group in Atlantic Canada and in the top 1% again out of more than 17,000 agents across Canada with Royal LePage.

We could not have done it without your support and referrals, so again, thank you!

We look forward to another successful year ahead.

Discover the advantages of having our team of professional REALTORSÂŽ manage all your real estate needs.

CLIENT SERVICE

AWARD WINNING

INTEGRITY

We are dedicated to providing excellent service to all our clients. Our goal is to surpass expectations and ensure a smooth transaction.

We are consistently among the top three agents at Royal LePage Atlantic.

We pride ourselves on our professionalism and commitment to high standards in all aspects of the transaction, as well as maintaining client confidentiality.

daviddunn.ca david@daviddunn.ca 902.209.9177

* Contact the David Dunn Group for information on this stunning Halifax property

‘We’re Proud of Our Work’ Roofing, Siding, Windows, Doors and More

By Matt Jamieson Photos Bruce Jollimore and courtesy of Classic Roofing & Siding

BEFORE

AFTER

C

lassic Roofing & Siding has an impressive resume. The company’s central focus is on its namesake roofing and siding installation services, but it’s the versatility to tackle just about any task imaginable — including decking, windows, doors, shutters, painting and gutters — that sets Classic apart from the competition.

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Not only is Classic versatile in the types of jobs it can take on, but in the size of those jobs as well. The company has completed several partnerships with Halifax Regional Municipality as well as plenty of local churches and co-ops.

Regardless of the size of the task, Classic is the company to call.

Classic ensures a comprehensive service to its customers through its commitment

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to services and products. Employees are highly trained in their own specific field, meaning you can count on the best possible person for your renovation.

As the locally owned and operated company continues to grow, it’s expanding its full-time staff so the workers that come to your home are Classic employees, instead of subcontractors. This means they’re fully

The customer service experience doesn’t stop when your renovation is finished.

The company offers extensive warranties and welcomes and encourages its customers to reach out with feedback, be it good or bad. Classic also surveys its clients to fully understand what it’s doing right and where it can improve. It’s this constant drive to improve that has set Classic apart from the competition for the past three decades.

Visit Classic Roofing & Siding’s Facebook page and you’ll find a wall of posts filled with smiling emojis, gorgeous photos of freshly renovated buildings, and thank you notes — all left by customers.

The posts go all the way back to when Classic created its Facebook page, but if the social networking site had been around in 1989, when the company was founded, you’d probably find posts from then as well. For nearly 30 years, Classic has put its customers’ satisfaction first, and it has paid off with three straight Consumer’s Choice Awards for Business Excellence, and a Guild Quality Award.

“It’s a big year,” says Raymakers. “We’re proud of our work and we really want people to see that.”

Servicing Halifax, Dartmouth, Bedford, Sackville and surrounding areas

trained by Classic on the highest standards of installation, products, safety and customer service.

“Maintaining a high level of customer service is all about maintaining strong communication channels between estimators, installers, suppliers, administration staff and the customers throughout the process,” says project manager Ashley Raymakers.

For customers, this means less stress so you can focus less on the details and more on the end result, which is your home’s beautiful new look.

“The knowledge and experience that comes with being in this business for so long, is invaluable,” she says. “We’ve been growing since 1989, so we are obviously doing something right.”

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Classic Roofing & Siding 11 Cleary Dr., Dartmouth 902.465.5360 www.classicsiding.ca

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Timeless Flooring Options

Wacky’s Floor Design Centre at the Atrium

By Kate Watson Photos by Bruce Jollimore and courtesy of Wacky’s Flooring

B

uilding, renovating or even just redecorating your home can be pretty overwhelming.

There are so many choices to make! While some of those choices — such as paint colour — can be changed with relatively little fuss, others, like flooring, are a major investment that had better be something you’ll love for years to come.

That’s why Wacky’s Floor Design Centre at the Atrium is staffed with people who are passionate and knowledgeable about the many products they sell. Products

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that include: all types of flooring, carpets, tiles, back splashes, window treatments, fabric and custom upholstery.

“Our showroom is more than 10,000 square feet,” says client relations manager Colleen Stockall, adding that it’s the largest east of Montreal. “A lot of people come in with a dream of how they want their home to look and feel, and it’s our job to help them put together the pieces to make that dream come true.”

Stockall says one of the advantages to having such a spacious showroom is

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there is room for products suited to a wide range of budgets and tastes. “It doesn’t matter what price range you’re looking in, high-end or budget-conscious, or whether your style is traditional, contemporary, modern, eclectic or classic. We have, or we can get, exactly what you need.”

She says another great service Wacky’s offers is the opportunity to borrow samples, because seeing the samples at home in different lights can help ensure you make the right decision before you buy.

A Bowers Construction Home

With cabinets, countertops and lighting all under one roof, Wacky’s offers a ‘one stop shop’ experience for customers.

In addition to a large sales team, with more than 200 combined years of experience in the industry, Wacky’s has decorators on staff. Professional decorators Meg Wallace, Brianna MacCormack, Tiffany Stephens and Anna Magyar are available to help customers create a cohesive design plan.

“I find people really appreciate having a professional, un-biased eye to help them find their style and flair,” says Magyar.

“And I think many people appreciate that. As decorators, we make it our business to stay up to date on the latest and newest trends in the industry.”

Wacky’s at the Atrium is also a goto supplier for many residential and commercial contractors and developers in HRM. Contract sales professional Annette Christian says that meeting the challenge of delivering great style on budget for these bigger projects is very satisfying.

Mike Gaudet, residential contact manager at Wacky’s, says satisfaction comes from building great relationships with his clients by delivering great service. “I always say, ‘I don’t just want one of your projects, I want them all.’ And because people are happy with what we have to offer and with the service we provide, they keep coming back.”

Gaudet says he feels privileged to be part of a company that is known for superior products and customer service.

“People love our products. They’re fun.

We sell fashion for homes. And hey, I’ve been doing this for 30 plus years, and I still love coming in to work. How many people can say that?”

Wacky’s Flooring 60 Highfield Park (The Atrium) Dartmouth, N.S. 902.835.9974

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THE AESTHETIC APPEAL OF

NOVA SCOTIA

By Matt Jamieson

For Amos Wood’s Jeff Amos, the beauty of Nova Scotia’s natural surroundings belongs in your dining room, living room and on your walls. The long-time woodworker and owner of Amos Wood believes strongly in the aesthetic appeal of Nova Scotian lumber for home décor and in the immense benefits of high-quality local products.

“A

s a natural material, wood brings a familiarity to people that is increasingly missing in this day and age,” says Amos.

“Many people have an innate attraction to wood… there’s a real resonance with people for this material that we biologically evolved with.”

Amos Wood specializes in designing and crafting millwork, furniture, cabinetry, stairs and much more for both residential and commercial clients. Using a wide variety of the region’s finest species of wood, Amos and his staff will take a hands-on approach in guiding you through the design process. With showrooms in Blockhouse and on Agricola Street in Halifax, their guidance and expertise will ensure your project is designed with functionality and visual appeal in mind, while utilizing the right wood and grade to make this vision a reality. Whether this is your first custom wood project or you’re a seasoned veteran, Amos and his team will help you make the right choices to bring your plans to life.

“It’s a thrill for people,” says Amos. “They get to decide what it is they would like to have down to the last detail.”

Walk into most furniture stores and you’ll see plenty of tables and chairs made from various materials meant to be inexpensive, easy to assemble and free of blemishes and markings. It’s an experience that is meant to be easy and profitable, but in doing so it goes against good craftsmanship.

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WOOD

Jeff Amos

“Many people have an innate attraction to wood… there’s a real resonance with people for this material that we biologically evolved with.” – Jeff Amos

“Wood is fundamentally a better, longer lasting, substantial material than most man-made products in the marketplace,” says Amos. “Going into a furniture store, most wood is stained with walnut stain, maple stain, oak stain and very few people are actually familiar with the real natural colour of wood.”

Amos looks to create a renaissance of the natural world in our homes.

By not filtering out blemishes in the wood, as a typical mass-market manufacturer might, Amos looks to accentuate those elements to bring out the wood’s natural beauty. It’s an approach that creates gorgeous results and can reconnect customers with their natural surroundings.

Much of the philosophy of Amos Wood comes from the idea of keeping business local. Amos sources its materials from within the region, reinvesting consistently in its community. Whether you visit its Blockhouse or Halifax locations, you can be confident your dollars are injecting life into the local economy, which isn’t as easily said for mass-market furniture manufacturers.

“It has really started to dawn on people what it means to spend money as close to their community as they can,” says Amos. “A dollar spent here means the money stays in the community.”

2445 Agricola St., Halifax 902.407.7772 agricola@amoswood.ca www.amoswood.ca

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Take Your Cabinets from Outdated to OUTSTANDING

By Melanie Furlong

T

he kitchen is the heart of your home, the place where you gather most often with family and entertain friends. If making it both beautiful and functional is important to you, refacing your cabinetry is a cost-effective way to take your kitchen’s look from outdated to outstanding.

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Dartmouth’s Cabinetworks Ltd. has been refacing cabinetry and creating custom kitchens since 1983. In fact, owner Glen MacDonald began his business by specializing in refacing cabinetry. Over the years, he has experimented with various techniques and methods and developed some of his own.

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“We’re constantly looking for new materials to use,” says MacDonald.

“Recently, we’ve come up with some new ways of doing things. One is with a new material called Medina TFM. It has a wood grain effect and melamine door. It’s very tough and durable and is available in attractive, textured finishes.”

No matter what look you’re after, Cabinetworks can customize your cabinets to meet your preferences and tastes. They offer a wide selection of finishes and options: many door styles, wood species, solid colours and stains.

CABINETWORKS’ FUN FACTS: • Surplus materials or cabinet components that do not meet their manufacturing standards are donated to Habitat for Humanity.

After visiting your home and determining the method of refacing that would work best for your kitchen, detailed measurements are taken. Then, to help you decide on materials, staff will go over the plans with you in their extensive showroom.

Cabinetworks will help you choose colours, handles or knobs and accessories to give your kitchen the look and function you want. If you want to replace your countertop, Cabinetworks has displays of Granite, Quartz, Corian and laminate from which to choose the perfect complement to your fresh, new cabinets.

Once your decisions are made, they will schedule the work, which can take from two to five days to complete.

Cabinetworks’ staff will prepare the cabinets and apply new panels or

• Cabinets and doors are made from Maritime-sourced materials.

L-R Norm Patey, Nina Boulanger, Michael Garden and Glen MacDonald

• Cabinetworks takes on apprentice program students because they believe in local talent!

veneers to your old framework. Matching doors in Thermofoil, Medina TFM, painted MDF or stained wood will complete the project. Your kitchen will be transformed!

To find out more about Cabinetworks and their budget-friendly ways of revamping kitchens, visit their showroom in Burnside.

Cabinetworks Ltd. 75 Akerley Blvd.

Dartmouth, N.S. 902.468.8118 www.cabinetworks.ca

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BLOCK THE RAYS,

NOT YOUR VIEW! UV SHIELD WINDOW FILMS FAMILY OWNED BUSINESS SINCE 1979 | SERVING THE MARITIMES FOR OVER 130 SEASONS

• Ideal for condos, homes and commercial buildings.

• UV window films filter up to 99.9% of all harmful UV rays!

• Increase comfort and energy savings year-round.

• Protects furniture, floors and artwork from fading.

• Professional installation and lifetime warranty.

HALIFAX 902.422.6290 TOLL FREE 1.800.667.8468 www.cooltint.com

www.floorsplus.ca

127 Chain Lake Drive, Halifax, Nova Scotia B3S 1B3 | 902.450.1166 Contest runs from January 16 – July 1, 2017. †Visit hunterdouglas.ca for full contest rules and regulations. No purchase necessary.

Your Private Gymnasium...

WITHOUT THE ROOF

Introducing the BACKYARD COURT! What is a backyard court? Think of it as your family’s private gymnasium, without the roof. Complete it with lighting and a professional basketball net, and it also turns into a universal racquet sports facility. Take the net up one more notch, and you have a volleyball court.

Hockey? You bet! In the summer, your court is a perfect road hockey rink, or an inline hockey rink, designed to provide an exceptional playing experience. Once winter arrives, transform your court into an ice rink and skate under the lights all winter. Not only will this be the best rink in the neighbourhood, but also the easiest to build with your court providing a level base for the rink.

Holland Home Leisure has partnered with SnapSports — which is based in Salt Lake City, Utah — to bring backyard courts to Nova Scotia.

The company built their proto-type last year, a 30’x52’ surface, with a pro basketball net (lifetime dunk and hang guarantee) adjustable down to 6’ with the crank of a handle, lighting, net system, and a pickleball court. At this size, the court provides a regulation size basketball court from a few feet above the top of the three-point line, and then plenty of area to also play pickleball, which has a court size of 20’x44’.

Sound like fun? Give Holland Home Leisure a call to schedule a personal backyard court experience for your family.

96"

30"

Holland Home Leisure P O O L S

•

H O T

T U B S

•

B A C K YA R D

L I V I N G

item-1A-Holland-30x96

Holland Home Leisure | 8794 Commercial St., New Minas | 902.681.3030 | info@hollandhomeleisure.com | hollandhomeleisure.com

Travel In Comfort, Meet New People,

Enjoy the Great Outdoors

16 Garden Gate Lane Stewiacke, N.S. 902.639.1509

80 Commerce St. Moncton, N.B. 506.388.5751

25 Phaeton Dr. Hampton, N.B. 506.832.5751

Route 2 Kensington, P.E.I. 877.966.2267

Locally Owned and Operated Since 1994

PineAcresRV.com

LUXURY YOU CAN AFFORD. LIFESTYLE YOU DESERVE. Only 35 minutes from Downtown Halifax, Forest Lakes Country Club offers an expansive range of homes and year-round amenities for any lifestyle, including equestrian, hiking trails, canoeing and kayaking.

Featuring Atlantic Canada’s only 18-hole Nicklaus Design golf course.

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CONTACT US TO TAKE ADVANTAGE OF PHASE ONE PRICING! Contact us today at 902.482.1394 or visit us online for more information including Open House dates! www.forestlakescountryclub.ca

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