FALL 2017 VOLUME 3 ISSUE 3
CATCHING UP WITH THE TIMELESS DAVID MYLES DEVOUR! THE FOOD FILM FEST SETTING THE PERFECT TABLE
REDEFINING INDIVIDUALIZED HEALTH CARE
Cornerstone Naturopathic Inc.
One Stop Shop
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60 Highfield Park (The Atrium) Dartmouth
Fall 2017 Volume 3 Issue 3 Owner / Publisher Seann Gervason firstname.lastname@example.org Editor Lori McKay email@example.com Contributing Writers Kate Watson, Matt Jamieson, Marie Hanifen, Cheryl Doherty, Angela Campagnoni, Anita Draycott, Susan Alward, Joanie Veitch, Heather Waugh Pitts, Mathew Harpell, Sarah Durrant
Editor’s Note With ReFINEd editor LORI MCKAY
t was a fabulous summer here in Nova Scotia — sunny days followed by warm evenings, and lots of great Canada 150 events across the province. My only complaint is that it went by way too quickly.
While we still may be savouring our summer vacation memories, autumn is a perfect time to plan a winter escape. One of our regular columnists, travel writer Anita Draycott, takes us on a tour of beautiful Maui, which was voted “Best Island in the World” by readers of travel magazines. When I was young, my mother taught me the proper way to set a table. Our dinner table always had placemats, napkins, napkin rings and at least four pieces of cutlery per setting. Unfortunately, the art of setting a nice table is lost on my family, as the forks and knives are often just piled in the middle of the table and everyone has to arrive with their own drinks. In this issue, home designer Heather Waugh Pitts offers some great tips for setting a fun and a proper dinner table. I’m inspired! You’ve heard of pairing your wine to your meal… what about your meal to your film? Devour!, the world’s largest film festival devoted to all things culinary, is taking place in beautiful Wolfville from Oct. 25 to 29. Check out our Q&A with some of those involved with Devour! 2017 and find out their favourite Canadian film and food pairing. I’ve watched Devour! managing director Lia Rinaldo’s favourite, a short film called Next Floor, at least five times. It is one of the strangest films I’ve ever seen. I absolutely loved it.
Cover Photography Shari Tucker Photography Bruce Jollimore, Steve Jess, David Elliott, Shari Tucker, David Muir, Jill Roberts, Mat Dunlap, Chris Smith, Geoff Creighton Distribution & Subscriptions firstname.lastname@example.org 902.476.4700
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ReFINEd Halifax thanks our readers, contributors and advertisers for another successful issue celebrating this amazing city we call home! Cheers,
Lori On Our Cover Cornerstone Naturopathic’s Dr. Ashley Margeson, Dr. Ben Connolly, Julie Connolly and Loki
Ghislaine Moffitt Designer email@example.com
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.
Itâ€™s about time Halifax had its own rum.
J.D. Shore HALIFAX DISTILLING CO.
1668 Lower Water St., Halifax | 902.431.0505 | halifaxdistillingco.ca
Heather Whitman Design. Luxury Linens. Loungewear. Bath & Body.
PANACHE LUXURY LINENS THE L U X U RY OF REST
“I believe rest is life’s simplest luxury.” – Heather Whitman, owner of Panache Luxury Linens Conveniently located in the Halifax Hydrostone area, Panache offers a world of modern romantic luxury. The boutique store is filled with lovely details; including, blushing fragrance stories, flirtatious touches, and the latest European styles with curated lines of natural bed linens, down products and loungewear.
Panache Luxury Linens 3132 Isleville St., Halifax 902.484.2799 www.panacheluxurylinens.ca
A Unique Fine Dining Experience Ratinaud French Cuisine THE KITCHEN TABLE: An eight-course tasting menu, featuring fresh seasonal ingredients. To request a reservation, go to ratinaud.ca, click on a date and enter all relevant information. Open from Wednesday to Saturday by reservation only, with a single seating at 7 p.m.
2157 Gottingen St., Halifax | 902.446.8222 | Ratinaud.ca
VOLUME 3 ISSUE 3
YOUR HEALTH | 16
COVER FEATURE Cornerstone Naturopathic: Revolutionizing the Future of Individualized Medicine
DEVOUR! 2017 A Celebration of Canadian Cinema & Cuisine
CITY LIFE | 28
RECREATION & TRAVELSCAPES | 60
BACK TO BASICS The Crucial First Steps to Healthy Skin
TRAVEL MAUI An Insiderâ€™s Guide
AT HOME | 68
SOUP SEASON Fabulous Recipes for Fall
DINING ETIQUETTE The Art of the Table
FOOD & DRINK | 40
BUSINESS TO BUSINESS | 100 WHEELS | 108
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Dr. Ben Connolly and Julie Connolly
Revolutionizing the Future
of Individualized Medicine Photos Shari Tucker
evolutionizing the future of individualized medicine is no easy feat, and it’s something the team operating out of a grassroots clinic in picturesque Upper Tantallon doesn’t take lightly. For husband and wife team Dr. Ben and Julie Connolly, striving toward this goal is about exceeding the generalized ideas of quality of life. This isn’t just something they live, work and play by — it is the bedrock on which their business is built. Cornerstone Naturopathic is built to revolutionize healthcare through offering evidence-based natural medicine that is individualized to each person’s unique needs. The vision is
broad but the execution is specific — to help each person who walks in the door achieve their best life, and narrowing the gap between healthcare providers to lead medicine into a patientcentered future. A skating injury in his youth led Dr. Ben toward medicine, capturing his imagination and igniting his passion. As a laboratory assistant during his undergraduate degree in biology at Saint Mary’s University he saw the medical system from all perspectives, and it was difficult to see patients and families frustrated and stressed.
natural remedies | individual treatments | great results
Near the end of his degree, a family friend introduced him to Naturopathic Medicine and he balked. “I thought there was no evidence behind it.” Still, the idea had sparked and the more he researched, the more he realized the aspects he connected most strongly with were backed in robust research and scientific studies — and he ran with it. Ten years later, Cornerstone Naturopathic is a cutting edge integrative clinic located just steps from the Atlantic Ocean. Housed in a 7,000-square-foot custom-built space with a team of highcalibre Naturopathic Doctors, the centre also supports an on-site gym with a personal trainer and community fitness groups, a Certified Colon Hydrotherapist, and several support staff. If you’re lucky, you might even meet Loki, the unofficial therapy dog. Built with geothermal technology, solar energy and gearing toward zero emissions, the building is one of the greenest you can find. “Our patients aren’t willing to settle for the bare-minimum,” says Dr. Ben about Cornerstone’s beliefs, “and we aren’t either.” Striving toward the most effective and efficient treatments is the goal of the entire team. “We spend the time that’s needed ensuring what we’re recommending to patients is exactly what they need. We make sure
we have the most current and cuttingedge medical technology to ensure this happens, after all, our patients deserve the best treatment when they need it the most.” And their results speak for themselves; with a team of four Naturopathic Doctors and housing one of the only residency programs in Canada for graduates, their patients get better — and stay better. “We’re constantly trying to work ourselves out of a job,” says Dr. Ashley Margeson, one of Cornerstone Naturopathic’s attending doctors. “If my patients aren’t getting better that’s on me; and then I’m questioning what we’ve missed, what else needs to be factored in, and what influences the social determinants of health are having.” But the team doesn’t just talk about health and quality of life, they actively embrace it. “My dad taught me the importance of putting health at the top of the to-do list,” says Julie Connolly, who oversees the strategic development of the clinic. “We work to ensure that our staff is well-supported in their needs at work, and at home.” From the ocean views to the front desk — which is fashioned out of a fallen tree trunk — to the fresh pot of tea and the warmth as you step into the clinic, patients notice the difference. “Focusing
on your health shouldn’t be cold and sterile, it should be nurturing and comfortable,” says Julie. A patient at Cornerstone Naturopathic is just as much a part of the family as the team is. “We don’t want anyone to feel like they’re just a number if they’re working with us,” says Dr. Ben. “We want to hear your story, and we devote the time to understanding how everything in your life knits together.” Whether a patient is suffering from acute or chronic pain, diabetes, anxiety, fatigue or PMS, or if you have a family history of Alzheimer’s, dementia or heart disease, the staff at Cornerstone want to do their best to help them avoid suffering. Knowing your story, they add the innovation and technology to
ensure your health works for you, not against you. When it comes to innovation, Cornerstone is leading the Canadian pack in technology and modernization. From an on-site diagnostic ultrasound used to pinpoint tears and isolate injection sites, to cutting-edge platelet rich plasma (PRP) procedures and infusion services, the Cornerstone team combines these with the foundational components of sleep, movement, food and community. The research, and results, don’t lie either. With PRP, plasma is extracted from the patient’s own blood using a sterile and self-contained system and then injected back into compromised areas. It’s a revolutionary treatment that has proven successful for decreasing pain and speeding healing
with osteoarthritis, tendonitis, lingering (and recent) ACL injuries and back pain. It’s also been shown to decrease sun damage, fine lines and wrinkles, and to build collagen when used on the face, neck, and hands. As an added plus, there’s zero risk of allergic reaction. For those looking for support in their busy lives, intravenous therapies can deliver high doses of nutrients directly to tissues. From minimizing jet lag, to increasing performance and recovery, to supporting you through cold and flu season or when you’re just feeling rundown, the extra nutrients are supportive and therapeutic. This method of delivery has proven to be especially valuable for patients with Crohn’s, Colitis, IBS or after chemotherapy treatments, as delivery is not impacted by the digestive tract.
OUR SERVICES Naturopathic Medicine Infusion Services Injection Services Skin Rejuvenation Acupuncture Specialized Wound Healing Program Holistic Nutrition Personal Fitness Training Colonics Laser Therapy Dispensary
Treating conditions is only part of the equation at Cornerstone. “When we can work with people in their 20s and 30s, with corporations and organizations in implementing data-supported health strategies, we have the best opportunity to make the biggest difference in quality of life,” says Dr. Ashley. Preventative medicine is also the reason the team travels multiple times a month to satellite clinics in Yarmouth and Bridgewater. Delivering primary-care to areas of the province most in need is just as important as being at their home base — and as they put it, necessary. But good quality care isn’t just treating conditions acutely or preventatively one-on-one with patients, it’s also about giving new graduates a space where they can learn. The Cornerstone Naturopathic Teaching Hospital supports the growth and development of these doctors so that the highest-level of care isn’t just offered at their clinic, it becomes the standard set across Canada. “We’re extremely proud of what we do at Cornerstone, and we want to share that,” says Dr. Ben. “We truly believe healthy patients are happy patients who create positive changes in their community, their province and even the world.”
Cornerstone Naturopathic Clinic 14 Old School Road, Upper Tantallon 902.820.3443 firstname.lastname@example.org cornerstonenaturopathic.ca
BACK TO BASICS: The crucial first step to healthy radiant skin By Susan Alward
Whether you are a pro at taking care of your skin or a novice learning the ropes, the first step to great skin can be the most underappreciated and neglected. With the skin care industry’s focus on meeting the demands of aging skin concerns, skin cleansing can take a backseat.
ere’s our guide to getting back to the basics. Let’s learn or revisit the how-tos, what-to-use and the importance of proper skin cleansing. Starting with a well-cleansed skin is the essential first step. You wouldn’t wax and buff your car before you washed it. Your skin needs to be the same, so all other treatments are not compromised. Get the most radiant and healthy skin with the time, money and effort you invest.
The Top 10 Basics 1. Choose your cleanser wisely. To assist in choosing the right one for your skin type, use the guide below. Need assistance in understanding your skin type and conditions? Find a licensed esthetician that specializes in skin care to help you. 2. Do not wet your skin or hands before applying milky-style cleansers. This dilutes the emulsifiers in the product making it less effective. Instead, massage a milky cleanser well over your face and neck for a minute before rinsing well with water.
SKIN CLEANSING 3. Cleanse twice. Once to remove your makeup and the second to really clean the skin. For many makeup wearers, their first cleanse, if not done really well, will not remove all their makeup. If your makeup is still coming off on of towel, washcloth or cotton pad, then it needs a second cleanse. 4. Rinse the skin well, including the eye area, hairline and under the jaw. These areas often do not get rinsed well. Makeup, dirt and cleansing agents can be pushed to the edges of the face creating breakouts and/or irritation over time. 5. Washing with water alone does not remove oils and pollutants from the skin. Water and oil do not mix. Small particles of pollution that land on our skin daily are now known to be as harmful for our skin cells as UV damage.
The Top 3 Myths on Skin Cleansing 1.
A toner is meant to finish removing makeup. FALSE. The purpose of a toner is not to clean the skin. Each toner’s purpose and ingredients are different, as they are meant as a treating step to your skin care program. If you use a cotton pad to apply your toner and any oil, makeup or dirt comes up, you have not cleansed your skin properly.
Water is the most gentle skin cleanser. FALSE. Water and oil do not mix. Splashing your face with water and a washcloth at the end of the day will not clean your skin. Even if you are not wearing makeup, the skin’s natural oil, dead skin cells, pollution and sunscreen need to be removed each day for the healthiest skin.
Milk or cream cleansers need to be applied with a wet face or hands. FALSE. To get the most effective cleansing with a milky or cream style cleanser do not dilute the cleansing agents with water. Rinse with water only after you have massaged the cleanser all over the skin, giving it time to lift and remove oil, makeup, dead skin and pollution.
6. Soap is too alkaline for your skin’s natural acidic ph of 4.5-5.5. Removing the natural “acid mantle” from the skin’s surface makes the skin more vulnerable to bacteria and irritation. Squeaky clean often means a tight, dehydrated, vulnerable skin.
There are two basic styles of cleansers: milky/cream cleansers and gel/foaming cleansers. Here are the basic differences in styles and how to use them:
7. Always cleanse your makeup off at night.
Milky cleansers will contain a small amount of oil, as well as emulsifiers, to effectively remove oil and makeup from the skin without disrupting the natural protective acid mantle. Often, people with oily skin are afraid of milky cleansers, fearing they will increase oil and breakouts. But they actually remove makeup and oil more effectively then gel cleansers. A loonie size milk cleanser is applied to dry skin to allow it to emulsify with oil, dirt and makeup before water is added and rinsing starts. Adding water to your cleanser before applying to the skin simply waters down the cleansing action of your milk cleanser.
Gel cleansers are great alternatives to soap for those who like a super clean feel, instead of a soft feel after cleansing. Your gel cleanser should not have an alkaline PH; this would make it the same as soap, which is too drying for the skin. Gel cleansers will foam slightly when used. More foam does not mean better cleansing. When the product meets oil on the skin it will cause it to foam less. This is not a bad thing. Adding more to get more foam will only make it take longer to rinse. Leaving excess gel cleanser on the skin after cleansing can be irritating. Always use a small amount of gel cleanser and add water to your hands or face before applying.
8. Wash your face again in the morning, especially if you use any hair products that are not washed out the night before. 9. Skin care products and treatments applied to unclean skin will not penetrate or work effectively. Get the most from these active ingredients by cleansing the skin well first. 10. Consider more than one cleanser. Have both a milk-style cleanser and a deep cleansing solution to alternate as needed. Your skin’s needs change with environmental changes, including your lifestyle, stress level and the makeup you wear.
Cleansing Wipes Cleansing Wipes are tricky. They are not all created equal. Many contain ingredients not suitable for all skin types. Although designed for those on the go, they may be giving a false sense of clean. Look for a good natural cleansing wipe with good-for-you ingredients. Do not use as your only cleanser. They are an ideal cleanser for a quick morning cleanse, when you are not near a water source, and before/after a workout.
Micellar Water This is a great alternative for those that like to cleanse their skin with just water. It’s a sneaky alternative because it looks and feels like plain old water. Micellar water cleansers are made up of gentle microscopic oil molecules called micelles suspended in soft water. They attach to dirt, oil, makeup and pollutants on your skin. Instead of foaming and stripping your complexion like soap — or not breaking down oil, makeup or pollutants like plain water — micelles dissolve the bad stuff, while keeping the good stuff on your skin intact. Plus they don’t require water to work and you do not rinse. Simply use with a dry cotton round.
Eye Makeup Removers This is a delicate area that produces very little oil and protection. It needs to be handled with care to avoid premature aging and skin irritation. Most milk/ cream cleansers can be used around the eye area. Not all eye makeup removers are great for the skin around the eyes — some can be too strong in order to remove waterproof or heavy makeup.
The Top 3 cleasing tools There are some great tools available to enhance and make skin cleansing more effective, gentle and fun. 1. Konjac Sponges: These all-natural cleansing sponges are a perfect alternative to a washcloth for cleansing
even the most delicate skin. Konjac root is a very soft jelly-like plant — think fibre of a potato —from Asia. Apply cleanser first, massage with your hands and then finish and rinse with your Konjac Sponge. They last for up to three months with proper care. Gentle enough for a baby and ideal for around the eye area.
2. Foreo Cleansing Brushes: These are no ordinary cleansing brushes! No bristly bristles, and no expensive brush heads to replace every three months. These little ultra sonic cleansing devices give a gentle deep down clean for even the most sensitive skin. Used with water and your favourite cleanser, they stand out because they are not brushes. They are ultra-hygienic medical grade silicone that is non-porous to resist bacteria build up, and are 35 times more hygienic than standard and sonic bristle cleansing brushes. Perfect for teens, as well as adults, as they make skin cleansing fun and effective.
top picks Milk/Cream Cleansers: Yonka Cleansing Milk, Seaflora Sea Foam Cleansing Concentrate, Skinceuticals Gentle Cleanser, GM Collin Hydramucine Cleansing Milk, Glymed Plus Vitamin C Cleanser Gel Cleansers: GM Collin Mild Cleansing Gel, Glymed Plus Gentle Facial Wash, Skinceuticals Simply Clean, Seaflora Foaming Fucus Cleansing Concentrate Cleansing Wipes: Kaia Naturals Juicy Bamboo Cleansing Cloths Micellar Water: Yonka Eau Micellaire
3. Baby Washcloths: Simple and inexpensive, these gentle washcloths are perfect for all skin types. Simply throw them in the wash after each use. Their thin, soft fabric makes them quick to launder and gentle for the skin. Standard washcloths can be too rough for many skin types and for around the eye area.
Susan Alward is a master clinical esthetician, electrologist and laser technician at The Summit - Skin Care & Hair Removal in Halifax.
OR AL HEALTH DURING PREGNANCY
eriodontal disease and its sequelae affect both men and women. However, certain physiologic differences between the two sexes increase women’s susceptibility to oral and periodontal disease. These include puberty, menstruation, pregnancy and menopause. In this issue, I will briefly review oral and periodontal complications associated with pregnancy.
In addition to these common oral complications affecting pregnant women, there are potential complications affecting the baby. Studies suggest that women with periodontal disease during pregnancy may be at risk of having a premature or low birth weight baby1. There is also evidence in dental literature that shows treating periodontitis during pregnancy may reduce the risk of a preterm birth2.
The common oral health complications facing pregnant women are:
What can be done to prevent or minimize the oral complications associated with pregnancy?
• Enamel erosion due to increase in gastric acid in the oral cavity during pregnancy. Enamel erosion can result in tooth sensitivity and dental caries. • Pregnancy oral tumor, seen in five per cent of pregnancies, is a benign soft tissue growth caused by increased progesterone in combination with local irritants such as tartar or poor dental restorations. • Gingivitis manifested as inflammation, swelling and bleeding of the gums, a common oral problem in pregnancy. • Periodontitis affecting not only the gums but also the bone supporting teeth.
1. Maintain good homecare by regular brushing and flossing in order to reduce the risk of caries (tooth decay or cavities) and periodontal disease.
“Studies suggest that women with periodontal disease during pregnancy may be at risk of having a premature or low birth weight baby1.” According to the American Academy of Periodontology, if you are considering pregnancy, it is a good idea to include a periodontal evaluation as part of your prenatal care. A healthy mouth can help give you, and your baby, something to smile about!
2. Get regular check-up and cleaning at your dentist office. 3. In case of existing dental caries or defective tooth restorations, see your dentist for treatment before pregnancy. 4. Reduce exposure of the oral cavity to gastric acid through dietary changes and the use of antiemetics and/or antacids. 5. Use fluoride mouth-rinses to help protect eroded enamel surfaces and reduce tooth sensitivity.
Dr. Edmond Ghiabi Board certified Periodontist Pinnacle Dental Specialists 255 Lacewood Dr., Suite 307 Halifax 902.407.7377 email@example.com www.pdsns.com
Clothier B, Stringer M, Jeffcoat MK. 2007 Lopez NJ, Da Silva I, Ipinza J, Gutierrez, J. 2005
Discover Your Best Look iBrow and Laser Clinic Photos Shari Tucker
PHOTO TOP LEFT Krista Anderson, owner
“Your eyes are one of the most important features of your face, and the eyebrows frame them. I love working with people to make them look and feel their best.” - Krista Anderson
ery few people have perfect eyebrows. They can be made to look good, of course, but naturally great eyebrows? Not so much. “I work with many clients who feel insecure about their eyebrows because they are thin or misshapen. I let them know that they are not alone and that we can make their eyebrows beautiful,” says Krista Anderson, owner of iBrow and Laser Clinic in Bedford. Specializing in shaping and correcting eyebrows, along with semi-permanent eyebrow procedures — also known as microblading — to fill in sparse or thin brows, iBrow is the only professional clinic in the province solely dedicated to eyebrows. “Your eyes are one of the most important features of your face, and the eyebrows frame them. I love working with people to make them look and feel their best,” says Anderson. “It gives people such a better sense of confidence.” WEDDINGS For brides, Anderson offers packages with eyebrow shaping, facial rejuvenation procedures and skin resurfacing for a smoother complexion, as well as full makeup application — all aimed at helping the bride and other members of her wedding party look and feel their best for the wedding and photo shoot. Working with wedding parties is an aspect of the business Anderson particularly enjoys. “It’s so exciting to be a part of someone’s special day, to help everyone get ready for those perfect pictures — their memory of that day. I love it. There’s just such a lot of good energy going around,” she says.
ESTHETICS SERVICES Anderson opened her Bedford clinic last November, but she has more than 10 years experience and is trained as a master esthetician, with advanced training in waxing and medical esthetics. She also worked as an esthetician in the Annapolis Valley for more than a decade and continues to operate a clinic in Kentville. While shaping clients’ eyebrows is clearly her passion, Anderson also offers facial and full body waxing, as well as several other cosmetic procedures to brighten and repair damaged skin, such as the Venus Concept Laser procedures and Laser Hair Removal. “Ever since I began doing this work, I’ve just loved everything about it. It doesn’t really feel like work at all,” Anderson says. “Even as a little girl, I would be looking at magazines or the Sears catalogue and I’d get out my markers and colouring pencils to fix the people inside to make them look better. It’s just what I’ve always done.” ANTI-AGING Along with her eyebrow work and other cosmetic procedures, Anderson
partners with Dr. Daniel Lazaric, an anesthesiologist who specializes in providing Botox and other filler injection treatments, to offer a wider range of anti-aging treatments to clients. “He does amazing work. I am so proud to work with him,” Anderson says.
Call or drop by the clinic to book an appointment.
iBrow and Laser Clinic www.bedfordibrow.ca Bedford 1595 Bedford Highway Sunnyside Mall, Suite 228 firstname.lastname@example.org 902.406.9526 Kentville 510 Main Street, Kentville Headliners Studio email@example.com 902.670.7732
Easy Ways to
Stay Healthy By Amanda Hookey
Much like a vehicle, the human body needs the right kind of fuel to function optimally. On a daily basis, you should find time to reduce stress and maximize your well-being, because, as the old saying goes, “You can’t pour from an empty cup!” Below I have listed five healthy steps with an app or a hack to guide you in the right direction.
1: Rise and shine with breakfast According to a Harvard Health Letter, “The timing and the contents of breakfast make it perhaps the most important meal of the day.” Breaking the fast, or breakfast, is linked to an initial energy boost that helps you start your day. It offers an increase in mental focus that makes your thought process and attentiveness razor sharp, boosts happiness and optimizes your metabolism, while satiating your hunger. With a wide range of breakfast foods available, it should be no problem to combine eggs, Greek yogurt, nuts and berries to make a wholesome and nutritious meal. Breakfast hack: Prepare six to 12 hard-boiled eggs in advanced. They can be refrigerated for up to a week. This can save you precious minutes in the morning!
2: Exercise Breaking a sweat daily is associated with stress reduction, elimination of toxins, and clarity of mind. Walking just 20 minutes every day could keep you up to 28 pounds lighter annually. Get outside and enjoy the scenery, or boost benefits with yoga. Yoga combines exercise and relaxation, inducing a state of Zen. If you don’t like walking or yoga, there are a multitude of options. Keep it fun! It shouldn’t be hard to find an activity suited to you. Exercise hack: Find a heath app that suits you. Sometimes keeping track of burned calories helps you stay motivated. My personal favourite is the Samsung S Health. It comes installed on Android devices and monitors your daily activities. The app’s capacity for inputting dietary intake keeps you motivated.
3: Water quota Lacking hydration can cause some serious health risks, ranging from migraines to kidney stones. Keep in mind our bodies are comprised of 60 to 70 per cent water. Water is essential to our functioning and regulates all our internal processes. Maintaining hydration usually means drinking eight glasses of water daily. Hydration hack: Add frozen fruits and vegetables to a pitcher of water. The added fiber will aid in hydration.
5: Relaxation and creativity Downtime is extremely important. Find time to read a book, hang out with your cat, or walk your dog. It all benefits your health and helps you to unwind. Creativity has also been proven to induce relaxation and reduce stress. Journaling helps alleviate stress in a therapeutic way. The point of these activities is self-care through creation. Studies show that increased relaxation equals improved productivity. Relaxation hack: Daydream, meditate, write, paint, or start that project you have been dreaming about.
4: Slumber for the right number Experts suggest that six to eight hours of sleep per day is optimal for adults. Like water, sleep helps our body function at an optimal rate. The British Sleep council’s research founded, “Sleeping well is as crucial to our health and well-being as eating a healthy diet or exercising regularly.” Sleep makes you feel and look better. If you have abnormal sleeping habits there are plenty of options and solutions that can get you back on track. Sleep app: White noise apps help induce sleep, and reduce anxiety.
Combining healthy alternatives in all aspects of your life will have a positive effect on your health and connect your mind, body and soul.
ADULT ORTHODONTICS: AM I TOO OLD TO STR AIGHTEN MY TEETH OR FIX MY BITE? How do orthodontics for adults differ from orthodontics for children and teenagers?
erhaps you have a few teeth that are just a bit (or quite) crooked. Perhaps you had braces as a teen, but you didn’t wear your retainers, and now the crowding has returned. Maybe you have a problem with your bite, or your dentist says there isn’t enough space for that implant or those veneers you’ve always wanted. Or maybe you have an underbite or overbite you wish you had fixed in your childhood. Now, you are wondering, “Am I too old for braces?” The answer is, “No!” In fact, more and more adults between the ages of 21 and 70 are seeking orthodontics. Approximately one in three patients visiting an orthodontist’s office is an adult. A study by the American Association of Orthodontics (AAO) shows that one third of adults are unhappy with their smile, and 36 per cent believe their social life would improve with a better smile. We know orthodontics is just as successful in adults as it is in children and teens; however, adult orthodontics differs in some ways. Adults have older teeth and gums. There may be more fillings and bridgework present than we would see in an average teenager. These dental features are not an issue: braces and attachments can be easily bonded to crowns and fillings
without damaging the dental work or reducing the effectiveness of the braces. Gum disease also tends to be more prevalent in adults. Dental cleanings and checkups are always important for any patient, which means if you have braces as an adult you need to see your dentist regularly (which you should be doing anyway). Gum disease must be under control before you start the braces process, whether you are a child or an adult. Your orthodontist will check carefully for any signs of gum disease at the initial consultation and may refer you to your dentist or a gum specialist if there are concerns. Severe bite issues may be corrected differently in an adult, since the jaw bones are no longer growing. An adult with severe bite discrepancies is more likely to be treated with braces in combination with a technological advance (such as temporary anchorage devices) or jaw surgery, whereas a child or teen would likely be treated with braces and growth medication. Some adults, given these options, choose to align teeth and proceed with orthodontics that camouflage the bite issues in order to avoid jaw surgery or more complicated orthodontics. Regardless of which way you decide to proceed, you can achieve functional and aesthetically appealing results in adulthood. Also, as an adult, you may have had previous orthodontics treatment.
Patients may worry that another round of orthodontics could be harmful for the teeth, or if they go ahead with braces a second time that teeth may crowd again over time. Rest assured, there are no issues with re-treatment, as long as the teeth and gums are healthy. Also, we know that retainers maintain the alignment that braces or Invisalign create indefinitely. Retainers are comfortable, removable appliances that can be transparent.
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
ohana H EALTH & WE L L N E S S CE N TR E
Naturopathic Medicine | Salt Room Therapy | Organic Esthetics Chiropractic Care | Acupuncture | Massage Therapy Physiotherapy | Reflexology | Holistic Nutrition
902.406.5433 | firstname.lastname@example.org | www.ohanahealthcentre.com
Turn Back the Clock
With Innovative New Skincare Treatment: EndyMed Photos David Elliott
any of us have stood in front of the mirror and ever-so-gently used our finger tips to create “just a little lift” to undo the effects of gravity. Searching for the face that belonged to us a few years ago can be vexing. What can we do when the reflection doesn’t match the way we feel?
Beauty Without Sacrifice Once our only recourse, surgical intervention is now being reserved for extreme cases. Today, we want less barbaric ways to look our best. So, does “growing old gracefully” mean waving the white flag and succumbing to the ravages of time? Most certainly not! Fortunately, technology has heard our call. And, just as light-based technology has been adapted to take care of an amazing range of treatments — from hair removal to sunspots and unsightly veins — there is another technology that has come to our rescue. Discovered in the 1800s, radio frequency opened the world of radio, communication and television. Now, the very same waves have been adapted PHOTO LEFT Carrie Yeo, owner of Light Touch Laser, demonstrates the Endymed 3Deep technology.
“By stimulating collagen, we are replacing that collapsed, deteriorated layer with a fresh, fullypadded element that lifts and fills the skin, making it smoother and firmer.” - Carrie Yeo TIP: To find out more, the EndyMed YouTube channel has great videos to check out: www.youtube. com/user/ EndyMedMedical
to stimulate the production of collagen in the skin. Sent between poles in a specialized handpiece, the frequency stimulates the skin and creates heat. When the tissue is gently heated, a response is triggered for the skin to create collagen.
Collagen: Your Skin’s Best Friend Light Touch Laser, a skin and body care clinic with locations in Kentville and Greenwood, knows the value of collagen. “Collagen is our skin’s best friend,” says owner Carrie Yeo. “It provides the skin with the support, structure and vitality of youth.” She explains the importance of collagen with a simple illustration. “If your skin is the upholstery on the sofa, then the collagen is the foam padding that gives the sofa its firm, cushioned component. By stimulating collagen, we are replacing that collapsed, deteriorated
layer with a fresh, fully padded element that lifts and fills the skin, making it smoother and firmer.” The simple passage of time allows for collagen breakdown. Even after we hit our early 20s, collagen production slows considerably and is reserved for the skin’s healing. Add in sun damage, environmental influences, and cellular deterioration … collagen is fighting a losing battle.
Areas all over the face and body can be treated. Some of the favourites are buttocks, thighs, stomach, arms, face and neck. Even the delicate area around the eyes can be treated. Carrie says she loves providing this treatment because, unlike most cosmetic treatments, it feels so comfortable clients often fall asleep. “Clients often decide to have other areas treated with the EndyMed because they love the results. I think that says it all,” says Carrie.
EndyMed 3Deep RF: Turn Back the Clock Simple science has been made state of the art with the development of the Endymed 3Deep. EndyMed 3Deep RF Skin Tightening is a way to get collagen back. Using radio frequency to re-create the structure of the skin, it changes it without surgery. The effects are gradual, as treatments are done in a series of six over a two-month period, but they are undeniable.
Light Touch Laser 50 A Webster Street, Kentville 902.678.2829 780 Central Avenue, Greenwood 902.765.BODY www.lighttouch.ca
Catching Up with the Timeless
DAVID MYLES By Matt Jamieson Photos Mat Dunlap
his fall, David Myles is releasing his 12th album. That’s impressive enough on its own, but it carries a little more weight considering that just a few years ago he thought he might never sing again. Strained vocal chords sidelined the prolific Halifax-based singer-songwriter for four weeks in the middle of a tour. That meant four weeks that Myles couldn’t muster a note. “It was stressful as heck, I came faceto-face with the idea of not being able to sing,” says the 36-year-old. “Even my wife said she hated it because she couldn’t hear me singing anymore around the house. It was very silent.” A little relaxation was literally what the doctor ordered, and Myles’ vocal chords healed. It turned out to be a lesson that would help shape his latest album, Real Love. “I was singing too high,” says Myles. “A lot of pop singers sing with really high voices and I always wished I had one, but the reality is I don’t.”
So, Myles decided to lower his singing. The result, is Real Love. “I ended up finding this whole new energy,” he says. “It really informed my song writing.” Energy is a key word for this upcoming record. The first single, Night and Day, hearkens back to the early days of rock and roll. It, like much of the record, channels many of the stars of the late 1950s and early 1960s, like Elvis, Roy Orbison and Buddy Holly. “It’s an era that really suits us as a band,” says Myles. “I really wanted to make a record that I can go out every night and play live and people would dance to.” It’s toe-tapping, hip-shaking, sockhopping fun, but at the same time, it’s genuine, heart-felt and made with great care and admiration for music history. Myles isn’t shy about his love of the story of music. He dives deeply into the catalogues of some of music’s most monumental figures, and uses that knowledge to inform his own song writing. It was this curiosity that led him to RCA Studio B in Nashville a couple years
“I really wanted to make a record that I can go out every night and play live and people would dance to.” – David Myles
ago. Myles went on a tour of the famed facility, which is the former recording home of the likes of Elvis Presley, the Everly Brothers, Dolly Parton and many more. Myles admits the tour was quintessentially “touristy,” but it helped shape the early inspiration for Real Love’s sound. “I just said to myself ‘Wow, this is awesome,’” he says. “They were just playing all this old music like early Elvis and Don Gibson, and I just completely fell for it. This is the music that inspired me, and I’ve always just followed my inspirations.”
“I thankfully have the freedom to go wherever I want as a songwriter and that keeps me super engaged.” – David Myles Going back and listening to Myles discography is like auditing a graduatelevel music history class. He can seamlessly incorporate a plethora of sounds and influences while still injecting contemporary life and ideas into each track. Myles is a student of music, and it shows in his ability to combine genres like rock, pop, country and R&B into an original sound. He’s been described as a musical chameleon, someone who can confidently and competently jump from genre to genre while still maintaining his own distinctive sound. “It’s like being a musicologist,” he says. “I thankfully have the freedom to go wherever I want as a songwriter and that keeps me super engaged.” Real Love is the culmination of a busy few years in Myles’ career. This will be the fourth project Myles has released since 2014 (It’s Christmas, Here Now and So Far). Those projects came off the heels of the success Myles saw working with Nova Scotian hip hop star Classified. One such collaboration, the 2013 song “Inner Ninja,” became the best-selling rap single in Canadian history.
“I wanted to make a record that combined everything I’d learned working with Classified. That energy, that passion,” says Myles. “The Classified stuff is definitely more upbeat and I wanted to incorporate what I learned with him into the new record.” For this release, Myles says he’s all in. Real Love will be the largest release of his career, coming out in both Canada and the United States, with an accompanying tour on both sides of the border. His team plans to do its first vinyl release for Real Love, not to mention all the necessary different digital platforms. It’s a long time coming for Myles, who has been a fixture in the Atlantic Canadian music scene for a while. Real Love represents an opportunity for a wider audience to hear his work, and know him as more than just “that one guy from the Classified song.” “It’s terrifying,” he says with a confident laugh. “But seriously, this is what you work for your whole career. It’s a little scary, but if the risk becomes too much for you to handle and you’re just basically
terrified and you don’t have fun anymore, you’re probably not built for it.” For Myles, the real fun begins when he gets to take the album out on the road and perform it live. It makes sense, he wrote the songs with live performances in mind, and hearing the album’s first single, “Night and Day,” is enough evidence of that. Its frantic energy should convert even the most stoic and stubborn non-dancers. In October, Myles will showcase the album across Canada, and then head south of the 49th in the new year. It will be one of the biggest tours of his career to accompany his biggest album. For Myles, Real Love is about helping people let loose and celebrate music. There’s an alternate timeline in which David Myles’ vocal injury is too much to handle, he never sings again and never releases this album, so he wants you to celebrate with him. “I have to remind myself sometimes how lucky I am,” he says. “This record looks and sounds rad and I got to make it.”
Expanded Lineup For
Halifax Pop Explosion’s 25
By Matt Jamieson Photos Chris Smith
t will be a very happy birthday this October as the Halifax Pop Explosion celebrates its 25th year. The music and arts festival looks to make 2017 its biggest year yet with world class musical performances, iconic guest speakers and a whole lot of fun. This year, the festival welcomes Charles Bradley to the stage. The criticallyacclaimed soul singer was set to headline last year’s festival, but was forced to drop out after being diagnosed with stomach cancer. A year later, Bradley has successfully completed treatment and triumphantly returns to the stage. “It’s a big win for the music industry in general to see a clean bill of health for Charles Bradley,” says Pop Explosion executive director James Boyle. “The
fact that we can bring him back this year to the 25th anniversary of the festival means a lot to us.” Some other lineup highlights include Vancouver rockers Japandroids, Ria Mae performing with Symphony Nova Scotia and comedian and former Daily Show correspondent Wyatt Cenac. What started in 1993 as a small festival with the goal of showcasing local and Canadian musical talent has grown to be much more. Boyle cites the Pop Explosion’s Xpand Music Conference as one of the most exciting things happening this year. The conference features an international slate of speakers, including Chicago-based poet and activist Malcolm London, music writer and speaker Laina Dawes and
interdisciplinary musician and curator Lido Pimienta. The weekend will also play host to the second annual Canadian Label Summit. This recent addition to the Pop Explosion brings some of the world’s most influential record labels to Halifax and puts them in front of some of the city’s best talent, allowing the perfect opportunity for discovery and networking. “It’s really going to be an opportunity to showcase Halifax to an international group of industry professionals,” says Boyle. “We’re really excited to be able to move forward with that for our 25th anniversary.” Halifax Pop Explosion will run from Oct. 18 to 21 at various venues in Halifax.
“It’s really going to be an opportunity to showcase Halifax to an international group of industry professionals.” – James Boyle, Pop Explosion executive director
END OF A FASHION
daVinci College graduates last class of fashion design students By Angela Campagnoni
On Sept. 9, the fashion design students of daVinci College held their annual graduating fashion show — PHASE: the emerging designer showcase. This fall event has always been a favourite of mine, as the program is near and dear to my heart. I was involved from the beginning, and have featured daVinci students in Atlantic Fashion Week throughout the years. However, this year marks the final class of graduating students, as the program has closed. The closure was decided after the program lost its accreditation. For a college to continue to receive program accreditation, there needs to be jobs listed in the field that the program is offering. It’s true, there are not a lot of jobs in Atlantic Canada listing “fashion designer wanted,” however, I am pretty sure that would apply to many artistic-based education programs out there. Most people who enter this type of industry are doing so with the intent to run their own business. As I sat down with the last class of graduates, I could sense both their excitement about the future and their sadness that others won’t have the experience they had getting their design education here in Halifax. All seven students were quick to point out that it wasn’t only the technical component that made this program different, but the business and brand aspect of it. Something most craft and art schools don’t teach as part of its final certification. After watching the PHASE showcase for 2017 I was blown away by the talent of some of these students. For example, I was left dreaming of owning every piece of Joy Lin’s line in multiple colours, as they were stunning and perfectly tailored for the professional woman. I wish the students all the best in the future. I hope these wonderful young designers will be able to continue to live their dreams within Atlantic Canada.
TOP PHOTO Isaac Jones BOTTOM PHOTOS Brent McCombs/ AlterEgo Photography
To see the graduating student’s work, be sure to check out Atlantic Fashion Week’s Emerging Designer showcase.
s Season 11 of Atlantic Fashion Week is about to begin, I can’t help but be invigorated by the exciting developments we have been working on over the past eight months — new directions, new programs and finally the feeling of the puzzle pieces coming into place… It couldn’t have come at a more needed time within our local industry. As always, this is a week to celebrate the local fashion industry. Fashion week will be full of excitement and glamour… We have an incredible list of events planned, but we are equally excited for the year
ahead as programs and new initiatives are rolled out. For a full list of event details and ticket information visit atlanticfashionweek.com MONDAY, OCT. 2 Opening night kick off! An Evening of Entertainment hosted by Redken Featuring international Redken artists Jorge Joao and Cindy Duplantis Along with Atlantic Canadian designers: Kim Munson - Orphanage Veronica MacIsaac Alora Arnold - Artifacts World
WEDNESDAY, OCT. 4 Emerging, Youthful & Imaginative Showcase Opening with collections from DaVinci Collage grads Sophia Wilson, Anthony Reynolds, Liston Hatfield-Upshaw, Alyssa Kellar, Rebecca Rosalie Richard, Joy Lin and Alexandra Sebastien Also: Denise Uebele LeeAnn Dussault Kaidain Ivy Kristen Reid Lyudmila Pak Stephanie Rybczyn THURSDAY, OCT. 5 The Medium is the Message Blue Lady Bug BZLY Victoria Brumwell Me Before You Wear your Label Donn Sabean FRIDAY, OCT. 6 Contemporary & Ready-to-Wear Designers Esme Original Jacket Kelsie Erin Sueno Swimwear Vivacious Vixen Veronica MacIsaac Twig & Feather SATURDAY, OCT. 7 Closing night gala! Celebrating 20 Years of Fashion with Lisa Drader Murphy, ELLAments by Tanya Milne and Artifacts World
DESIGN BY Jenn Leblanc, Twigg & Feather PHOTO Brent McCombs/ AlterEgo Photography
Angela Campagnoni is the founder and creator of Atlantic Fashion Week, and has more than 25 years in the fashion industry.
A Celebration of
Canadian Cinema & Cuisine Devour! 2017
By Kate Watson Photos courtesy of Devour!
Devour!, the world’s largest film festival devoted to all things culinary, is taking place in beautiful Wolfville from Oct. 25 to 29. Along with films about food and beverages, the five-day event includes workshops, parties, tasting tours and parties galore.
n honour of Canada’s 150th birthday, the theme for this year’s festival is A Celebration of Canadian Cinema and Cuisine, and Canadian film icon Gordon Pinsent will be the guest curator for the opening night gala. In keeping with the theme, ReFINEd has asked some of the people involved with Devour! to share their favourite Canadian films, and the foods that complement them. Michael Howell, executive director, Devour! The Food Film Fest What’s your favourite Canadian film? The Sweet Hereafter What’s it about? Sad and poignant, it follows the grief of families when their children are killed
Michael Howell and Lia Rinaldo
in a tragic bus accident and how the ensuing legal battles and rifts can tear a community apart. Why do you love it? It’s beautiful filmmaking from one of Canada’s best, Atom Egoyan. I love that it’s tragically, unrelentingly sad but you keep watching hoping that one of the characters achieves redemption.
What food do you think pairs with it, and why? From a food perspective, food that makes you cry is what comes to mind. A French onion soup with a rich deep broth and lots of sliced onions — which, of course, would make you cry while slicing them — fits the bill. Paired with crusty bread and a good Québécois cheese, such as Louis d’Or melted over the top. This great
What’s Your Favourite Canadian film? Michael Howell, executive director, Devour!: The Sweet Hereafter Lia Rinaldo, managing director, Devour!: Next Floor David Eng, director of the film Grand Cru, which will be a world premiere at the 7th annual Devour!: Atanarjuat: The Fast Runner Joshna Maharaj, executive chef at the Gladstone Hotel who will be participating in the 7th annual Devour!: The Red Violin
awards the world over. Villeneuve has since gone on to direct films such as the Oscar-nominated Incendies, the Oscarwinning Arrival and is slated to do the upcoming Dune and Blade Runner redos. What’s it about? In a seemingly unending, dilapidated mansion, a group of voracious diners take part in the most ostentatious feast as their world literally crumbles around them. Servers, valets and a particularly macabre-looking maître’d rush to remount the dinner over and over again and the guests almost uninterrupted by the chaos around them, continue to gorge on a meal that is grotesque, bordering on the absurd. It’s pure carnage.
TOP Acadia Cinema’s Al Whittle Theatre; BOTTOM David Eng
and simple comfort food helps you move through the sadness. Lia Rinaldo, managing director, Devour! The Food Film Fest What’s your favourite Canadian film? It just so happens that one of my favourite films (I have many) is Canadian and is also about food. It has been my
favourite long before my fate was sealed co-running a food film festival with Michael Howell. Back in 2008, when I was festival director at the Atlantic Film Festival, a film came along that collectively knocked the socks off of our programming team from a young Québécois director, Denis Villeneuve. It was a short dramatic film called Next Floor that garnered countless festival
Why do you love it? This film delivers on a couple of levels for me. It is rich and theatrical with superb art direction, including the weirdly constructed, over-the-top dishes from game to seafood, which are almost breathtaking in their audacity and invention. I love the intensive pacing: Are they dining for their lives? Who’s controlling who? Is it a race to the finish? And finally, I also love this film for its underlying commentary on class, greed and gluttony, the haves versus the have-nots with a little “end of the world” thrown in for good measure.
What food do you think pairs with it, and why? Almost anything could work here, but I would go for a full-bodied rich, red wine along with some kind of surf and turf scenario. An intense, wild game topped with fresh seafood, a decadent béarnaise sauce and just when you can’t handle another rich bit, perhaps a seared piece of foie gras for the very top. Essentially, the film is best paired with a meal that pushes you over the edge, something you’d expect to eat in one of Canada’s well known restaurants, like Joe Beef or Au Pied de Cochon in Montréal. David Eng, director of the film Grand Cru, which will be a world premiere at the 7th annual Devour! The Food Film Fest What’s your favourite Canadian film? Choosing a favourite Canadian film is difficult, since we have such a rich cinematic history. If I had to select one, however, it would have to be the landmark film Atanarjuat: The Fast Runner, directed by Zacharias Kunuk. It is an epic depiction of an ancient Inuit legend, made by an Inuit cast and crew and completely in the Inuktitut language — the first-ever feature film to do so. What’s it about? After a shaman with an evil spirit curses an Inuit community, Atanarjuat grows up to be a great hunter but is despised by the chief and chief’s son, Oki. When Atanarjuat wins the love of the woman promised to Oki, Oki murders Atanarjuat’s brother Amaqjuaq and chases Atanarjuat naked across a vast expanse in search of revenge. Atanarjuat finally escapes but must find a way back to restore peace and harmony to his people. Why do you love it? There is so much to love about this movie. This is exciting, ground breaking and original filmmaking of the highest order. It not only brought so many new ideas and images to the screen, but it did so with authenticity, emotion, artful beauty and mastery. It showed a side of Canada that many of us were previously unaware. The handmade costumes from wolf and polar bear skins — and even bird skin — were astonishing. It would have been a great achievement for anyone, let alone a first-time filmmaker from a nascent cinema culture.
What food do you think pairs with it, and why? An interesting food pairing idea for Atanarjuat: The Fast Runner would be a surf and turf dish made with caribou steak and wild Arctic char, perhaps with both served as tartare. Both foods are found in the north and are part of the traditional Inuit diet. They are also delicious, with more subtle and delicate flavours than their more standard cousins beef and salmon. These would pair nicely with a mature Burgundy, perhaps a Chambolle-Musigny 1er Cru from Les Combottes (“the fighters”) or Les Amoureuses (“the lovers”). Dessert would be tire d’érable (iced maple taffy) served with Canadian ice wine. Joshna Maharaj, executive chef at the Gladstone Hotel who will be participating in the 7th annual Devour! The Food Film Fest What’s your favourite Canadian film? The Red Violin
What’s it about? The history of an antique violin is traced from its creation in the workshop to a modern-day auction house. Why do you love it? You get really swept up in this story and the way it’s told. A memorable scene for me is when the craftsman starts painting the violin and you see the red staining the wood at the same time you learn what he’s using for paint. What food do you think pairs with it, and why? I’m inspired by the colour red here, for obvious reasons. There is richness and depth there that can be really compelling on the plate. For this film, I’m thinking about a gorgeous piece of well-raised steak with a buttery, full bodied Italian red wine. You can’t really beat the magic of that mouthful. For more information about this year’s delicious Devour! festival, visit devourfest.com
WEEKENDS – OCTOBER Fear the Darkness Haunted House Alderney Landing, Dartmouth
NOV. 4 Crave: A Food and Drink Experience Pier 21
OCT. 2 – 8 Atlantic Fashion Week Various Halifax locations
NOV. 11 Remembrance Day Ceremonies Various Halifax locations
OCT. 14 Nocturne: Art at Night Various Halifax locations
NOV. 21 – DEC. 31 It’s a Wonderful Life Neptune Theatre
OCT. 14 – 15 The Nova Scotia Forest Festival, a Canada 150 Event Memory Lane, 1940s Heritage Village, Lake Charlotte
NOV. 24 FIBA World Cup Qualifier Scotiabank Centre NOV. 25 – 26 28th Annual Victorian Christmas Halifax Citadel
OCT. 17 – NOV. 5 Snake in the Glass Neptune Theatre
NOV. 28 – DEC. 24 Dickens’ A Christmas Carol Neptune Theatre
OCT. 18 Barenaked Ladies Canada 1 Five 0 Tour Rebecca Cohn Auditorium
NOV. 30 We Day Scotiabank Centre
OCT. 18 – 21 Halifax Pop Explosion Various Halifax locations OCT. 20 Ria Mae with Symphony Nova Scotia Dalhousie Arts Centre
FOOD & DRINK
To Oak or Not To Oak? By Cheryl Doherty
Is it better to savour the fresh natural youthful vigor of a grape, or to wallow in the sensuousness of buttery richness and the mellow integration of oak aging?
FOOD & DRINK
ome grapes lend themselves to oak maturation. Chardonnay is the most common example, but Sauvignon Blanc, Chenin Blanc and even our own local L’Acadie Blanc are all suitable for the added body and texture that time in oak can provide. Chardonnay is probably the best example for wine drinkers to identify with. Often when presenting a Chardonnay at a wine tasting, the first comment I receive is, “I don’t like Chardonnay,” full stop. This has been the result of many decades of over-produced, over-oaked Chardonnay, particularly from Australia and California. These wines have historically had an excess of malolactic fermentation and too much time in oak. Malolactic fermentation is a process that converts the natural malic acid of the Chardonnay grape (an acid like that in a green apple) to malic acid (the acid found in milk products). Oak aging also adds softness to wine. In white wines it softens acidity and adds complexity. Over used, it diminishes the fruitiness and makes wine taste oily. The end result from over use of these processes is a wine that lacks acidity, freshness and flavour. This became a serious problem in the 1970s and 1980s that led to a serious downfall in the sales of Chardonnay worldwide. Oak aging is complex. There are two basic types of oak aging, American oak and French oak. Oak from other countries is used — with Hungarian and Eastern European oak being the most well known — but French and American remain the most common. They give different flavours and textures to wine. French oak tends to add texture to wine, resulting in silky and satin perceptions. American oak tends to add more flavour
— cream soda, vanilla and coconut — and textures that are creamier. The big question remains: what type of wine to drink? The answer lies, as with most things recreational, with the setting. If the desire is a fresh, fruity light beverage, a young Chablis (Chardonnay from Northern France) or a locally made L’Acadie Blanc from the Annapolis Valley is most certainly well suited. If one is looking for a white wine to serve with dinner, perhaps a lobster thermidor, or roast chicken with a creamy mushroom sauce, a well made oaked Chardonnay is certainly the ticket. Oaked wines generally pair better with food. They tend to have a weight on the palate that requires food as a counter balance. A great joy, however, for a wine lover is to sip a wine that has some oak ageing, but still has the freshness and vibrancy of fruit. Well made white Burgundies fit this bill, but they are increasingly priced out of range of the average consumer. I recently had the opportunity to experience a perfect integration of oak and grape in a Vincent Pinard Sancerre, an oaked Sauvignon Blanc I will not soon forget. Whatever wine you choose for consumption, the choice should match the occasion, food, atmosphere and most importantly, your personal taste. I would encourage those who have been turned off by bad chards in the past, to give them another go. The Chardonnays of today tend to be younger, fresher and very pleasant to drink, and Nova Scotia is producing some amazing examples. Looking at the local scene for Chardonnay, the following are examples worth trying.
FOOD & DRINK
Recipe Lobster Dublin Lawyer 4 - 1.5lb Nova Scotia lobsters 3 litres sea water Steam the lobsters until just barely cooked, about 20 minutes. Split lobsters lengthwise. Remove all meat but reserve whole bodies for presentation.
Blomidon Estate Unoaked Chardonnay Punchy notes of lemon zest, peach and yellow apple. Aged sur lie (on its lees) the dry palate has flavours of apple and pear with grapefruit pith driving the crisp finish.
Wolfville & Lightfoot Ancienne Chardonnay Reserve 2013 Fermented indigenously and cellared 24 months in the finest French oak barrels, the nose exhibits rich aromas of ripe golden apple, lemon custard, and vanilla bean intertwined with layers of fresh butter and subtle smoky undertones.
1/2 cup (1 stick) unsalted butter, softened 1 teaspoon cayenne 2 teaspoons paprika 1.5 cups sliced cremini mushrooms 1/2 cup sliced scallions reserved lobster meat Salt and freshly ground black pepper 1/4 cup Bushmills Irish whisky Combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. SautĂŠ until mushroom are golden, about five minutes, and season with salt and pepper, to taste. Add the whisky and carefully flame, until almost completely evaporated. Add the cream and reduce until thickened. Pour lobster mixture into cleaned out shells and serve with steamed baby potato and asparagus or green beans.
Wine Pairing: Blomidon Estate Reserve Chardonnay Aromas of peach and apple complement a citrus lemon note, and are all framed by sweet oak. Fermented and aged sur lie in French Burgundian oak for nine months, this wine was not fined or filtered to highlight its classic Maritime character.
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.
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The Perfect Cut Sweet Grass Beef
NO HORMONES | GROWN IN NS | GRASS FED | FREE-RANGE BEEF PICK UP/SHOP ON SITE AT: Cuts are boneless, and priced individually. Tenderloin Steak Sirloin Steak Striploin Steak Inside Round Steak Ribeye Steak Flank Roast Various Roasts â€“ convenient Sizes Brisket Stew Meat Marrow Bones Hamburger (Select and Lean) * and much more
Bloom Greenhouse and Garden Centre 1421 Hammonds Plains Rd., Hammonds Plains 902.832.9268
OR CONTACT: Dan & Cathy Oulton at the farm in Falmouth 902.691.4073 SGB@bloomgreenhouse.com
SEASON By Joanie Veitch
With an abundance of fresh produce available, fall is the perfect time to try out a new soup recipe 44
t our house, soup is often the main event on our supper table. Even when my children were little and despised vegetables, I could usually manage to get them to eat soup. Puréed was often the best way to go back then, but as long as I was careful to finely dice the onions and other veggies, we were good to go. “It’s soup,” I’d tell them cheerfully, in response to queries about what was being ladled into their bowls. “You like soup.” I grew up loving soup and had the great good fortune that both my parents made delicious soup. They still do. Neither of
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them ever used a recipe to the best of my recollection. That’s one of the best things about soup; it’s a one-pot celebration of whatever you have on hand. This time of year — as the days shorten and temperatures begin to drop — always feels like soup season to me. With such a variety of fresh local produce available, autumn is truly a soup lover’s dream. Chef Chris Velden and Melissa Velden, owners of the Flying Apron Inn and Cookery in Summerville, Hants County, say soup and salad for supper — with fresh bread on the side and maybe a fruit crisp for dessert — is comfort food that’s hard to beat.
Carrot Ginger Red Lentil Soup INGREDIENTS 2 tbsb oil (olive oil, sesame, canola, etc.) 1 white onion (finely diced)
1 tbsb grated fresh ginger 2 cloves garlic (minced) 4 tbsb red curry paste 1½ cups grated carrots (roughly one large carrot, or two smaller) 2 tomatoes (diced) 1 cup uncooked organic red lentils (rinsed with cold water) 4 cups water ¾ cup coconut milk DIRECTIONS 1. Heat oil over medium heat in a large stockpot. Add onion and ginger and cook for two to three minutes 2. Add garlic and red curry paste and cook two to three minutes, until garlic becomes fragrant 3. Stir in grated carrot and tomatoes. Cover and cook over medium heat for five to 10 minutes, stirring occasionally 4. Add lentils and water to stock pot and bring to a boil. Reduce heat and simmer for 15 minutes until lentils become tender. Stir in coconut milk. Bring to a quick boil and serve
“Our family likes hearty chunky soups. If we are cooking for the family, we make a large pot to last us for a few days,” says Melissa.
Asked to supply some soup recipes, Melissa sent two that use some of my favourite root vegetables: carrots and parsnips.
In the Velden’s home, some favourite soups include spicy chicken mulligatawny, chunky potato and bacon soup, corn chowder and butternut squash with maple. Their two girls rate the chunky potato and bacon, and corn chowder as the best.
I’ve long held that parsnips don’t get the respect they deserve. At Flying Apron, they’ve roasted them for their roasted parsnip soup with caramelized pears.
Both at their restaurant and at home, the Veldens cook with what’s in season, especially when it comes to soup. “Seasonality of the ingredients is the main thing in deciding what’s going in our soup pot,” says Melissa.
One of the best things about soup is how easily it can come together with just a few ingredients, usually things most of us have on hand. Chris and Melissa’s carrot ginger red lentil soup fits perfectly into that category, seasoned with ginger and red curry paste, this soup has a spicy edge that is sure to satisfy.
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Chef Chris Velden
Roasted Parsnip Soup with Caramelized Pears FOR THE SOUP: 1 bag parsnips (500 g) 1 potato peeled and diced 1 onion peeled and diced 750 ml chicken or vegetable stock 250 ml cream salt, pepper and nutmeg to taste 100 ml maple syrup 150 ml olive oil FOR THE CARAMELIZED PEARS: 2 pears peeled, cored and sliced 1 tbsb butter 1 tbsb maple syrup DIRECTIONS 1. Caramelized Pears: Heat the butter in a large frying pan. Add the sliced pears and sautĂŠ for a minute. Add the maple syrup and turn heat to high. SautĂŠ pears until golden brown and set aside for garnish
2. Preheat the oven to 375 F. 3. Peel and dice the parsnips. Place in a bowl and toss with maple syrup. Season with salt and pepper, add 50 ml olive oil and toss to coat evenly. Place on a roasting tray and roast in the pre-heated oven until tender and caramelized. 4. Heat the rest of the olive oil in a sauce pan. Add the diced onion and cook a few minutes until they are tender. Add the diced potatoes and the caramelized parsnips. 5. Add the stock and bring to a boil, then add the cream and bring it back to a boil. 6. When the potatoes are soft, add nutmeg. Taste and adjust the seasonings to your liking. 7. Remove the soup from the heat and blend to a smooth consistency.
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Serves 4-6 Adjust seasoning if needed and check thickness. If the soup is too thin, you may thicken with a roux. 8. Serve the soup in bowls topped with the caramelized pears and sour cream, if desired.
Wine Pairing: Avondale Sky Winery Cheverie On the nose, this wine shows notes of pear, melons, green tea, almond flowers and nutmeg with an underlying stony minerality. The palate starts off soft and light but builds to intense tropical fruit with spice and mineral notes driving through the finish.
A ‘SOUP’ER START TO THE HARVEST SEASON
he fall harvest is a beautiful time of year in Nova Scotia. The air is turning crisp and the leaves are beginning to blush with colour. For me, another true sign of autumn is the beginning of butternut squash soup production. This classic fall harvest soup has always been a crowd pleaser and is the perfect complement to any festive season meal. I would like to share with you my favourite version of this traditional classic. Roasted Butternut Squash Soup with Horseradish Sour Cream and Toasted Pumpkin Seeds FOR SOUP: Ingredients 3 large Butternut squash 1 large Red onion 3 TBSP Olive oil 1 tsp Ground cinnamon 3/4 cup Pure maple syrup (I like Acadian Maple) 3L Vegetable stock (or water) To taste Salt and pepper Directions: • Split squash in half lengthwise, removing stem and seeds • Place squash halves on baking tray lined with parchment paper
• Roast in 350°F oven for approx. 30-45 mins, or until squash has browned and is tender • Remove from oven and allow to cool slightly • Place roasted squash (skins and all) with onion in a blender and process until smooth (you may need to do this in a couple of stages. Don’t overload the blender or you will have a big mess!) • Once the squash and onion are blended into a smooth consistency, pass the mixture through a fine wire mesh • Place your strained mixture into a pot and add vegetable stock (or water) and bring to a boil • Reduce heat and continue to simmer
FOR PUMPKIN SEEDS: Ingredients 1 cup Pumpkin seeds 2 TBSP Broun sugar Pinch Cinnamon Pinch Salt Directions: • Combine brown sugar, cinnamon and salt • Toss pumpkin seeds in mixture and spread out on baking tray lined with parchment • Roast in 350°F oven for 10-15 mins or until seeds have toasted and sugar has caramelized • Remove from oven, set aside to cool Now you are ready to enjoy this wonderful soup! Pour soup into a suitable bowl for serving, spoon a dollop of sour cream mixture into centre and garnish with a few of the toasted pumpkin seeds on top. This soup is best served hot; however I do enjoy it cold as well.
• Add maple syrup and cinnamon • Continue to simmer until desired consistency is reached • Season to taste with salt and pepper FOR HORSERADISH SOUR CREAM: (For best results use fresh horseradish root) Ingredients 2 TBSP Fresh Grated horseradish 1 cup Sour cream
• Rub squash with olive oil and season with salt and pepper
Directions: • Peel and grate horseradish root on fine micro plane to yield 2 TBSP
• Peel onion, rough chop and add to baking tray with squash
• Thoroughly mix into sour cream and let sit in your refrigerator until ready to serve
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Bryan Corkery Manager & Chef Elements on Hollis The Westin Nova Scotian 1181 Hollis St., Halifax www.thewestinnovascotian.com 902.421.1000 or 902.240.7608
Stuffed Pork With Apple & Sage
This savory dish includes a celebration of local ingredients. Local Gouda cheese, Ironworks apple brandy, Nova Scotia Honey Crisp apples and Nova Scotia honey make the Pork Shop applewood smoked bacon come alive.
INGREDIENTS 2-3 lbs trimmed local pork tenderloin 1 leek 8 oz local Gouda cheese, sliced* 1 lb Pork Shop applewood smoked bacon** 2 cups Ironworks Apple Brandy*** 3 Nova Scotia honey crisp apples, peeled and diced**** 1-1/2 tbsp Nova Scotia honey 2 cups demi-glace 20 g fresh sage vegetable oil salt and pepper to taste
DIRECTIONS 1. Pre-heat oven to 350°F. Butterfly the pork tenderloin by slicing vertically down the middle, leaving
one to two inches at either end and making sure not to cut all the way through 2. Place half-inch cheese slices in the centre of the butterflied pork. Wash the leek thoroughly and lay whole leek on top of the cheese. Wrap in bacon to enclose all the ingredients 3. Place bacon-wrapped tenderloin on baking sheet. Bake in preheated oven for 25 minutes 4. Cook the diced apples in a saute pan on medium-low heat. Add brandy and honey to the sauteed apples. Add demi-glace and reduce to desired consistency 5. Pinch off leaves from sage. Heat oil in a small skillet over mediumhigh heat until hot. Fry six to eight sage leaves at a time until crisp, approximately two to three
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seconds. Transfer to paper towels with a fork 6. Sauce each plate with demi-glace and garnish with the crispy fried sage leaves Recipe provided by: Atlantica Oak Island Resort & Conference Centre Recipe and photo courtesy of Taste of Nova Scotia
Source Guide: *Purchase local Gouda cheese at Fox Hill Cheese House or Knoydart Cheese House & Farm **Pork Shop applewood smoked bacon can be purchased from their locations in New Glasgow and Denmark, Masstown Market and Stirling Fruit Farms ***Find Ironworks Distillery’s Apple Brandy at the distillery, select Farmers' Markets or from Ironworks' online store ****Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Serves 4-6 Smoked Salmon Tartare With Baby Arugula If you’re planning on making this smoked salmon tartare for your next dinner party, make sure you grab one to eat before it’s gone. This crispy dish is sure to be a hit and can be served as an appetizer or hors d’eouvres.
1/2 cup minced J. Willy Krauch smoked salmon*
1. In a small bowl, combine the salmon, red onion, capers, olive oil, dill and lemon juice. Season with freshly ground black pepper to taste
5 tsp minced red onion 5 tsp minced capers 4 tsp olive oil 5 tsp fresh dill finely chopped 2 tsp freshly squeezed lemon juice freshly ground black pepper 5 oz baby arugula 1 French baguette 2 tbsp butter, melted fresh dill sprigs, garnish Whole capers, garnish 1 cup vegetable oil
2. Slice baguette on a bias and butter the slices. Toast in the oven at 400°F, on a sheet pan, until desired doneness 3. Heat vegetable oil in a small sauce pot on the stovetop, to 350°F. Fry whole capers for 30 seconds or until they are crisp and the buds open 4. Top toast points with one tablespoon each of tartare. Arrange on platter and top with arugula. Sprinkle capers on top. Garnish
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platter with fresh dill sprigs. Serve as an appetizer or hors d’oeuvres
Recipe provided by: Argyler Lodge And Restaurant Recipe and photo courtesy of Taste of Nova Scotia
Source Guide: *J.Willy Krauch brand smoked mackerel can be purchased from their online store or Clearwater Seafood **Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other farmers’ markets in Nova Scotia
Serves 1 drink
Made with Coldstream Clear Distillery vodka, lime juice and basil leaves, this drink is quick and easy to make. All thatâ€™s left is to sit back, relax and enjoy.
INGREDIENTS 1.5 oz Coldstrean Clear Vodka* 1 oz fresh lime juice 3/4 oz simple syrup** 4-5 fresh basil leaves
DIRECTIONS 1. Pick four or five fresh basil leaves and give them a good slap to release the oils. Add the leaves to a shaker tin with the remaining ingredients 2. Fill with ice, seal your cocktail shaker, and shake hard for a full 15 seconds 3. Strain into a rocks glass, garnish with a sprig of basil, and enjoy **To make simple syrup, combine equal parts sugar and water over medium heat until sugar dissolves.
Recipe provided by: The Clever Barkeep Recipe and photo courtesy of Taste of Nova Scotia
Source Guide: *Purchase Coldstream Clear Vodka at their distillery store, Truro and Halifax farmerâ€™s markets, the NSLC and Bishop's Cellar.
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Lunenburg Sea-Sar This twist on a traditional Caesar from Ironworks Distillery will make all your Caesar dreams come true. The recipe is made with homemade clam and tomato juice, vodka infused with mustard and an oyster to top it off. The only thing you need to add is a reason to celebrate!
INGREDIENTS 1-1/4 oz vodka infused with mustard 4 oz homemade clam and tomato juice 1 lemon wedge 1 celery stalk freshly shucked Nova Scotia oyster* celery salt to taste 4 dashes Worcestershire sauce 3 dashes hot sauce skewer to garnish
Serves 1 drink
DIRECTIONS Using the lemon wedge, rim the glass with juice. Dip in the celery salt to garnish. 1. Over ice, pour the infused vodka, and clam and tomato juice. Add Worcestershire and hot sauce to taste. 2. Place the celery stalk in the glass. To prep the top garnish, slice the lemon and place on the rim. Adjust the shucked oyster to sit in the mouth of the glass. 3. Celebrate completion with friends!
Recipe provided by: : Ironworks Distillery Recipe and photo courtesy of Taste of Nova Scotia
Source Guide: *Get your seafood locally from Evanâ€™s Seafoods & Restaurant, Fishermanâ€™s Market International, Clearwater Seafoods Ltd. Victoria Co-op Fisheries, NovaCan Live Seafood, or Gidney Fisheries Ltd.
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Supplied by Barrelling Tide Distillery
Tidal Slide A signature cocktail from Barrelling Tide featuring their newly released 5 Fathom Dark Rum. This cocktail is an expression of Canadaâ€™s East Coast flavour and fusion flair.
INGREDIENTS 1 oz Barrelling Tide 5 Fathom Dark Rum 1/2 oz Barrelling Tide Javalley Coffee Liqueur Top with cold or warm milk
DIRECTIONS: In a hi-ball glass, rim with salted sugar with a pinch of coco powder. Use a butane hand torch to then caramelize the sugars on the rim. Add ice; then the remaining ingredients. Soft stir and enjoy.
Mocha Brownies INGREDIENTS Brownie base: 4 oz Unsweetened chocolate 1/2 lb Butter, unsalted 2c Sugar 4 Eggs, whole 3 tsp Vanilla extract 1-1/4 c All-purpose flour Mocha icing: 1/2 lb Butter, softened 5c Powdered sugar 1/4 c Cocoa powder 1/4 tsp Salt 3 tsp Vanilla extract 4 oz Barrelling Tide Javalley Liqueur
DIRECTIONS: Preheat the oven to 325 F. Spray an eight-inch square baking pan with nonstick baking spray. For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly. In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix. Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the centre is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing. For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add four ounces of Javalley Liqueur. Whip until the icing is light and fluffy. If the icing is overly thick, add two more ounces of the coffee liqueur. It should be very light and fluffy. Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into small squares. They are rich and delicious!
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Pairing Supplied by Barrelling Tide Distillery
Spiked Cider Fall in the Annapolis Valley is a special time, with all the activity during harvest. A great way to use Barrelling Tide’s liqueurs is with Nova Scotia apple cider for a fresh new twist. It’s entertaining made easy.
Roasted Pork with Caramelized Onions & Apples INGREDIENTS 3 tbsp 1
INGREDIENTS 1-1/2 oz Barrelling Tide Haskap Liqueur 8 oz Noggins Farm Vintage Apple Cider
4c 1c 3
3 2 1
In a tall glass, add haskap liqueur over ice and top with cider.
Olive oil Pork shoulder roast or pork butt Salt and pepper, to taste Noggins apple cider Beef or chicken stock Noggins honey crisp apples, cored and cut into wedges Medium onions, sliced Rosemary sprigs, fresh Bay leaf, whole
DIRECTIONS: To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some colour. Sauté onions until brown. Reduce heat to low. Add apple cider, apple slices, rosemary and bay leaf. Cover and place in a 300 F oven for approximately three hours, checking with a meat thermometer. When the roast is done, remove the roast, apples and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Chef Tip: stir in a tablespoon of butter after reduction. Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples and onions.
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TO A PERFEC T STEAK
Tips from Chef Gaetan Charest, Bâton Rouge By Matt Jamieson Photos Shari Tucker
Cooking a steak to perfection can be an intimidating task, but if done correctly, it’s sure to impress even the staunchest dinner guests. The truth is, it’s not that hard. Gaetan Charest, owner and executive chef of Bâton Rouge Halifax, let us in on his secrets to consistently cooking juicy, tender and boldly flavourful steaks.
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Pick the Right Steak. Why settle for anything but the best? When shopping for your favourite cut, check the label for the meat’s grade. Charest recommends AAA certified or higher, this could come branded as “Certified Angus Beef” or “Sterling Silver.” Either way, this guarantees a premium quality steak with lots of marbling, which is fat that runs through the meat itself. “The marbling increases the taste of your steak by adding a nuttiness flavour to it, and gives it a good moisture so you don’t have a dry steak,” says Charest.
Know Your Age. Take note of how your steak was aged. Steaks can be wet-aged or dry-aged. Wet-aging is more common and inexpensive and involves vacuum sealing the meat after slaughter. Charest recommends spending a little extra for a dry-aged steak, which is the process of hanging sides of beef in open air just above freezing level for several weeks. “Dry-aging gives you a whole different taste profile,” he says. “The enzymes in the meat will have time to break down the fibre of your meat and give you that tenderness you are looking for.”
‘Tis the Season. Take the time to season your steaks at least four hours before putting them on the grill. For a personal touch, make your own seasonings instead of using pre-made supermarket brands. “This way you will experience a steak with a distinctive flavour and it will never be bland,” says Charest. During this process, make sure to squeeze the sides of the steak to counteract any flattening that may have occurred. Finally, temper the steak by bringing it to room temperature just before cooking. These steps help avoid burning the steak by leaving it too long on one side during cooking.
The Four-Touch Method. The mark of a great steak cook is the perfect grill mark, that’s where Charest’s four-touch method comes in handy. First, take the total grill time of your steak and divide it by four. See your grill as a clock (12 being the top of the grill), and put your steak pointing toward nine for one quarter of the total cook time. When it comes time for your first flip, flip it so the steak is now pointing the opposite direction (three). Now flip it back to the original side, but this time pointing toward two. Finally, your last flip should point the steak toward the eight position. This should leave your steak with beautiful grill marks and make you look like a professional. If your steak is a little rare, Charest has a tip for that too: “You can always flip it a fifth time. It’s called the ‘last chance flip.’”
Take a Rest. When the steaks are done cooking, put them somewhere warm (not so hot as to continue cooking the meat) while you prepare sides and other parts of the meal. This allows all the juice in the meat to redistribute itself evenly. “You can easily see a steak that didn’t rest,” says Charest. “There will be a lot of myoglobin in the plate (there is no blood “hemoglobin” in the muscle) and while cutting your steak to see if it’s at the right temperature, you will see that the meat is largely grey on the outside with a raw look in the middle. You should rest until you see liquid getting expulsed from your steak.”
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Bâton Rouge Halifax 1877 Hollis St., Halifax email@example.com 902.407.0007 www.batonrouge.ca
With 30 years of history behind it, The Kings Arms Pub is a landmark in the Kentville community and Annapolis Valley
PHOTO Geoff Creighton, Revolve
IT’S NOT JUST A PUB, IT’S A DESTINATION
KINGS ARMS PUB by Lew Murphy’s
here’s no better time than fall to visit the beautiful town of Kentville and the Kings Arms Pub by Lew Murphy’s.
Established in 1985 in a keystone brick building, the Arms quickly became a favourite meeting spot in the Annapolis Valley. Owner Joey Murphy — who took over the business in 2014 — and his staff are thankful to their loyal local customers, and welcome visitors.
“We make every effort to offer a traditional and comfortable setting. We have an enthusiastic staff, attractively priced British fare and thirst-quenching spirits. We hope you — our guests — enjoy our pub and visit us regularly,” says Murphy. No seat is a bad seat at the pub. Whether you choose to dine by the cosy antique fireplace, or relax around their mahogany bar, guests always feel right at
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home. The upstairs space is available for private parties and the staff are always happy to help you plan an event. New to Kings Arms this summer is a 40-seat patio. With the ambiance of a Victorian garden, the patio is open — weather permitting — from Apple Blossom weekend until it gets too cold. “It’s the perfect place to kick back and unwind while enjoying one of our 16 choice draughts on tap,” says Murphy.
95% of the menu is made in-house from scratch, including: All Breads (with the exception of flat bread) Hot sauce for wings BBQ sauce Curry sauce Mayonnaise Chipotle mayonnaise All desserts Spinach and artichoke dip Tartar sauce Fried pickles Roast beef Thai pork bites Fish breading’s All pasta sauces Bacon bits
PHOTOS ABOVE David Elliott
With Red Seal chef Daniel Craig in charge of food, the pub fare is a huge draw for Arms’ customers. Approximately 95 per cent of the menu is made in-house from scratch, and is neither processed or contains preservatives. Centrally located in Kentville, with ample free parking, be sure to visit Kings Arms Pub by Lew Murphy’s while visiting the Pumpkin People this year, or
anytime during a visit to the beautiful Annapolis Valley. Be sure to check out the pub’s website for information on their live entertainment.
Kings Arms Pub by Lew Murphy’s 390 Main St., Kentville 902.678.0066 www.kingsarmspub.ca
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Hamburger patties Pulled pork Ribs All soups Seafood chowder Chicken Home fries Potato skins * Note: some items are seasonal
Specialty Most of us have some vague memory of our first sip of coffee. Mine goes back to when I was 14; I was skipping school with some older kids (sorry mom!) and we were all headed to a local coffee shop. Hesitant, I ordered a cup of brewed coffee, black. Probably not the best choice for a coffee newbie! I felt pretty cool with my big mug of coffee, but could barely chug a few sips back. It was so absolutely revolting to my teenaged palate. Still, I felt a distinct sense of fascination with this beverage that seemed to me an essential part of becoming a proper adult. Surely there was more to this whole coffee thing than this unappealing cup before me?
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101 By Sarah Durrant
ast-forward a few years, and many great (and not so great) cups of coffee later, I started really enjoying this brewed wonder. I came to appreciate all of the steps that go into making a cup truly special. But only once I stumbled upon the world of specialty coffee did it all come together, and my passion for coffee really flourished. What is specialty coffee, you ask? Well, here are a few points to consider if you’ve heard the term “specialty coffee” and are wondering what it means. Let’s start by differentiating commodity coffee and specialty coffee:
Most coffee consumed around the world is commodity coffee. This is what you will find at most fast-food chains, in grocery stores, etc. It has its own grading system but the emphasis is not on quality and flavour profiles, and the price is set by the open market since this product is usually traded through the New York Board of Trade. You could essentially call it your standard, massproduced cup.
Specialty coffee is graded on a 100-point scale. To acquire the “specialty” designation, coffee has to be graded at a minimum of 80+ points. Quality is the main focus here, which results in complex, unique coffees with interesting flavour profiles grown in small lots in special microclimates. The price of these coffees is based on quality and is often four or more times higher than the price of commodity coffee. So basically, you get what you pay for. Unlike “gourmet” or “premium” coffee, which are simply marketing terms with no actual meaning, with specialty coffee you know you’re getting a quality product. Much like wine, specialty coffee has many complex flavours and tasting
notes. If you hear your barista describe the coffee as fruity, floral, or having notes of chocolate and dried fruit, fear not! It doesn’t mean you’re about to try a flavoured coffee, these are just tasting notes designed to guide you when trying different coffees. Another key term to look for is “direct trade,” which means the buyer (usually the roaster) deals with the producers (or farmers) directly and ensures they get paid a fair price for their product. This means the farmer can then funnel the funds back into their business and expand, purchase better equipment, pay their workers a fair wage and work with the buyer to plan what they will grow for years to come. These relationships provide a fair and stable income for the farmers for years to come, and a
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quality product for the buyer. It’s a winwin situation! If you’re new to the world of specialty coffee or feel intimidated by all the choices, I suggest finding a café where you feel comfortable and the staff is friendly, and asking questions. This way the staff can make recommendations based on your preferences and suggest some drinks you may enjoy. Like most things, it may take a bit of trial and error to figure out what you prefer, but trust me, it’s worth it! Coffee is one of those affordable, simple pleasures in life. Make it a part of your regular routine to pop into a quaint little café, sit down with a good book, and sip a great cup of coffee. You may be surprised to find that the world of specialty coffee becomes an exciting adventure that pulls you in.
RECREATION & TRAVELSCAPES
An Insider’s Guide By Anita Draycott
Maui, repeatedly voted “Best Island in the World” by readers of Condé Nast Traveler and Travel & Leisure magazines, lives up to its stellar reputation. Fuchsia sunsets, a cool flower lei around your neck, crashing surf, swaying palms and sugary beaches — Maui’s got all of the above… plus a winning golf scorecard.
RECREATION & TRAVELSCAPES
Maui inhabitants are justifiably proud of their slice of paradise. You will often here them brag, “Maui No Ka ‘Oi,” (Maui is the best).
RECREATION & TRAVELSCAPES
Kahuna of the Kitchen
The Fairmont Kea Lani, a confection of Moorish and Mediterranean architecture sits on 22 acres of tropical gardens and pools leading to Polo Beach. Hawaii’s only all-suite and villa oceanside luxury resort was recently named “Hotel of the Year” by Fairmont Hotels & Resorts, following a $70 million renovation.
Montage Kapalua Bay offers multi bedroom suites, gourmet kitchens, laundry facilities and huge lanais — ideal for families or small groups. Enjoy modern Hawaiian cuisine in the Cane & Canoe restaurant or have your meal or nightcap delivered to your suite.
Puttin’ on the Ritz
Celebrate the Ritz-Carlton Kapalua’s 25th anniversary and join one of JeanMichel Cousteau’s Ambassadors of the Environment programs. Explore the underwater world of corals, fish and algae on an interpretive snorkel adventure and capture the memories with an underwater digital camera.
Star Noodle has a casual vibe but the Asian food is seriously delicious. Garlic noodles and Pad Thai top my list of favourites. Be sure to ask about the “cocktail of the day” or experiment at the sake bar.
Sunset at the Banyan Tree
For a meal deal, head to The Banyan Tree at The Ritz-Carlton Kapalua. The Sunset Experience Menu, includes a glass of bubbly, chef’s amuse bouche, appetizer, main and dessert. Garden-to-glass cocktails venture far beyond your basic mai tai.
Pau Hana at Luana
Hawaiians celebrate each day with a pau hana, a time after work reserved for relaxing and socializing, typically with a cocktail. The Fairmont Kea Lani’s Luana lobby bar offers a nightly happy hour with 50 per cent off select tropical cocktails from 8 to 11 p.m. After 8 p.m. select bottles of wine are half price.
Dinner in a Canoe
Roy Yamaguchi is one of Hawaii’s most
RECREATION & TRAVELSCAPES
famous chefs. At Roy’s Kaanapali, located in the Kaanapali Golf clubhouse, try the Dim Sum Canoe for Two containing pork and shrimp lumpia, baby back ribs, ahi poke, shrimp sticks and chicken pot stickers. Leave room for the signature Melting Hot Dark Chocolate Soufflé.
Culinary Theatrics Japanese-Style
At Teppan-yaki Dan you and new friends gather around communal tables outfitted with a central grill. Your chef will dazzle you will some juggling feats using his knife and spatula as he sizzles lobster, steak, chicken, volcanic onions and more. Enjoy the “fireworks.”
Go to Ko
At Fairmont’s poolside Ko restaurant, Chef Tylun Pang’s menu was inspired by Hawaii’s sugarcane era when the cuisines of plantation workers became a Hawaiian melting pot of Chinese, Filipino, Portuguese, Korean and Japanese influences. Not to be missed on the appetizer (pupus) menu is Ahi On the Rock. The sashimi-grade tuna comes to the table with a hot stone so you can sear it to your liking and then dip it in orange/miso sauce.
Kaanapali boasts 36 holes of golf on the playground of ancient Hawaiian royalty. The Royal Kaanapali Course, a Robert Trent Jones Senior design, opened in 1962 and has tested the skills of golf professionals and amateurs alike.
Kapalua Resort is home to a dynamic duo of golf. The Bay Course rolls to the edge of the sapphire Pacific. In winter you might be distracted by the antics of giant humpback whales frolicking offshore. This is your ideal warm up round before tackling the challenging Plantation Course, consistently ranked as the No. 1 course in Hawaii and site of the PGA TOUR Tournament of Champions each January. Designed by Ben Crenshaw and Bill Coore, the course offers dramatic ocean views from virtually every hole. Thanks to the aggressive slope of the 18th fairway, you could hit one of the longest drives of your life.
The greens are notorious for their strong grain; a useful factoid to remember is that the ball will break toward the setting sun. Arthur Jack Snyder, architect for Kaanapali’s Kai Course, believes that golf should be fun. The good times begin on the par-five number one that oozes with birdie potential. This par-70 course is very user friendly but it’s no waltz in the park.
The Wailea Golf Club encompasses two clubhouses, a 12-acre training facility and three 18-hole layouts — the Blue, Emerald and Gold Courses. The Blue is your quintessential Hawaiian layout with wide, manicured fairways that flow with the natural undulations of
RECREATION & TRAVELSCAPES
the volcanic foothills upon which they are laid and interrupted here and there by coral sand bunkers, lakes, fountains and fragrant plumeria trees. You’ll want to bring your “A” game to Wailea’s Gold Course. Brains over brawn triumph on the superb design by Robert Trent Jones II. The same designer gave Wailea’s Emerald gem what he calls feminine characteristics, referring to the course’s softer visual appeal. But don’t let this beauty fool you, there’s plenty of challenge for both sexes and all handicaps on this 6,825 siren.
SHOP Aloha Wear
Head to Hilo Hattie’s in Lahaina for the most flamboyant Aloha shirt you can find. This Hawaiian emporium is your one-stop shopping spot for souvenirs, including chocolate covered macadamia nuts and island coffee.
Whale of a Sale
Stroll along a beach path from Kaanapali beach resort to Whaler’s Village for
some retail therapy. The shopping complex has high-end boutiques, restaurants and other diversions including hula, ukulele and lei-making lessons.
Alii Chang grows 45 varieties of lavender on his Alii Kula Lavender Farm located in Mauiâ€™s Upcountry region. Come for a tour and some tips on using the aromatic herb and shop for all sorts of products made with it including tea, honey, soaps, shampoo, sachets and gourmet seasoning.
RECREATION & TRAVELSCAPES
Pampered in Paradise
From the folks who gave us The Heavenly Bed, Kaanapali’s The Westin Maui Resort & Spa boasts the world’s first Heavenly Spa by Westin. Their Pamper Me in Paradise body ritual begins with a full body sugar scrub followed by a hydrating wrap with passion fruit and pineapple potions, mini facial, scalp and foot massage. Heavenly!
SIDETRIP TO LANAI: Pineapples to Paradise
Lanai (only 29 km long by 20 km wide) packs a fascinating history. It’s been home to Hawaiian chiefs and a handful of owners. In 1922, James Dole bought the entire island and turned it into a pineapple plantation. In 2012, Oracle C.E.O. Larry Ellison bought Lanai and orchestrated a multi-million dollar renovation of the Four Seasons Resort Lanai and Manele golf course. Book the Love Lanai package and enjoy unlimited resort activities including golf, whale watching, scuba, snorkeling, horseback riding, archery, skeet shooting, tennis and mountain biking.
Cruise with Dolphins
SEE & DO Hop on the Kaanapali Trolley
Home to several world-class hotels, condominiums and vacation club resorts, a beachfront shopping complex, 36 holes of championship golf and what has been called “the best beach in America,” there’s probably something to suit everyone at Kaanapali. Kaanapali was the first planned resort community in Hawaii and they got a lot of things right. You can stroll along a beach path from one property to another or hop on the free trolley that goes to the
various hotels, Whaler’s Village mall and into Lahaina.
Drums of the Pacific The Drums of the Pacific Luau at the Hyatt Regency in Kaanapali includes a welcome lei, open bar and generous buffet with island fare such as Kalua pork, lomi lomi salmon, ahi poke, taro, salads and desserts. Following the ceremonial lighting of the torches, you will be entertained by talented dancers and musicians. Don’t be shy about stepping onto the stage for the hula lesson.
RECREATION & TRAVELSCAPES
Board the 45-minute Expeditions passenger ferry from Lahaina on Maui’s west coast. With luck, you’ll be escorted by a school of acrobatic spinner dolphins.
For his nuptials in 1994, zillionaire Bill Gates vowed, “I do” on the signature 12th hole of Manele Golf Course, a cliffside spectacle where the “fairway” is a surging surf 45 metres below. Built on lava outcroppings high above Hulopoe Bay, the Jack Nicklaus Signature Manele Course boasts views of the Pacific from every turn. Aloha.
WHY RIVER CRUISING IS ONE OF THE HOTTEST VACATION TRENDS
his fall, don’t be surprised if your friends are talking about their amazing summer vacations on the rivers of Europe, or the excitement of an upcoming trip this autumn! You’ll probably hear them swoon about the mouthwatering food, the free-flowing local wines, and the castles and quaint towns they visited. It’s a picture perfect get-away. Why choose river cruising over ocean cruising? River and ocean cruises have a few things in common, but also a few big differences. If you are looking to only unpack once and visit various ports, both options have you covered. You can choose from standard ships to ultraluxury, and various room categories from small porthole windows to balconies or the captain’s suite, depending on your budget. Although millions of people take ocean cruises each year, more and more people are looking at river cruising for a more intimate, cultural experience, making it one of the fastest growing segments of the travel industry. Here is what you can look forward to on your first River Cruise: Destinations – One of the biggest draws of river cruising is the opportunity to visit smaller, lesser-known ports along the waterways. While many river cruises start and finish in big cities such as
Amsterdam, Porto, Paris or Budapest, you’ll also be treated to smaller cities and unique excursions along the way. In France you might take a steam train ride in Tournon or visit an olive farm in Arles. You might do a medieval city tour in Nuremburg, Germany or taste port wines in Pinhao, Portugal. Food and Drinks – Be prepared for a culinary treat. You’ll be dazzled with a fresh variety of delectable creations, often made with local produce and meats that the chefs shop for along the way. Each meal will be unique and paired with local wines. Every night will be a fine dining experience for your taste buds, but rest assured, you can dress comfortably and casually. No need for a suit and tie! The Atmosphere – You’ll find only 100 to 200 passengers per ship on a river cruise in comparison to 3,000 to 5,000 on an average cruise ship. Think of an ocean cruise as a floating city filled with lots of activities and people. Think of a river cruise as a quaint community. There will still be great experiences and activities, but they’ll be more cultural and intimate, and less Vegas. You won’t find a disco or casino on your river cruise, but you will be treated to top-notch local entertainment from nearby communities. And, you’ll also have the opportunity to stay in port some evenings to enjoy the nightlife, a rare find on an ocean cruise itinerary.
RECREATION & TRAVELSCAPES
The Views – Instead of whiling your time away staring at miles and miles of ocean, sit back and relax with the ever-changing views of rolling hills, Medieval Towns and grand castles slowly drifting by your windows while you sip a glass of wine.
TIP: Local wines, beers and spirits are often included with your meals, but make sure you know if they are for purchase outside of meal times or included. Each company does it differently. TIP: Did you know that some ships will pack a gourmet picnic lunch for you to take ashore?
Shari Tucker Photography & Adventures 902.402.7646 firstname.lastname@example.org sharitucker.com
TRAVEL IS AN INVESTMENT...
For Your Mind.
Relax. Recover. Rejuvenate.
Uncover new destinations. Taste the food. Sip the wine. Get lost in the winding streets of a new city.
BE INSPIRED TRAVEL TALKS
Free information sessions on a variety of destinations and travel styles. RSVP - sharituckeradventures.eventbrite.ca
THE DANUBE FLOW
Oct. 21 – 1 p.m. - 2 p.m. Introduction to River Cruising
U by Uniworld is shaking up the industry to offer River Cruising for 21-45 year olds. Join host Shari Tucker for a boutique river cruise experience visiting 10 ports between Regensburg, Germany and Budapest, Hungary. The itinerary is filled with active adventures and lots of opportunities to enjoy the nightlife. Prices start at $2,999 CAD, taxes included. Deposit deadline Dec 1.
Oct. 21 – 2:30 p.m. - 3:30 p.m. Destination Portugal Nov. 6 – 7 p.m. - 8:30 p.m. Destination Croatia Nov. 21 – 7 p.m. - 8:30 p.m. South Africa and Gorilla Trekking, Uganda Nov. 28 – 7 p.m. - 8:30 p.m. Destination Japan
May 26 - June 2, 2018 | Hosted by Shari Tucker
Call or email today to set up your free
“Trip of A Lifetime Planning Session” Shari Tucker Photography & Adventures 902.402.7646 | email@example.com | sharitucker.com | Instagram: @ShariTucker and @HalifaxTravelDeals
THE ART of the Table By Heather Waugh Pitts Photos by David Muir
think the most memorable dining experiences we have — whether created in our own homes or enjoyed elsewhere — are when the atmosphere, interaction and preparation of food satisfies all of our senses. The art of the table is born from inspiration.
The history of “the table” has evolved greatly over the years. From stabbing our food with a knife and deeming the most important person at a social gathering be seated by the saltcellar, to the design of the fork, spoon, dishes, glassware and linens.
For example, consider two of my favourite dining experiences:
Styles of settings brought forth books on manners, rules and etiquette. If interested, you should check out Emily Post’s books on etiquette!
Sorrento, Italy, 2005: It’s dusk and the sky is pink. We’re seated at the edge of the sea at a small rough table with blue linen place mats and lit candles. An older lady living in a carved-out section of the rock cliff is feeding pigeons from her window. We watch as a fisherman hauls ashore his catch of the day. I can still smell and visualize the large earthenware plates heaped with grilled sardines and served with bottles of lovely $5 Frapatto red. I remember simplicity and beauty.
Traditionally, the basic rules for setting formal tables are that knives, spoons (five letters) go to the right of the plate, forks (four letters) go on the left. Glassware top right, large to small. Bread plate top left. Cutlery is used from the outside in. Napkins are to the right or on the plate. Other styles loosely follow, with some adaptations.
Chelsea, London, 2016: We’re in a cramped, dark, rustic French Bistro. There are white linen cloth napkins, and dozens of hanging baskets above us, and an abundance of dangerously high, lit 20-inch candles. It was the most exquisite cassoulet and foie gras outside of Paris.
How we design, curate and embellish our own “Art of the Table,” is ultimately a matter of preference and style. You can decide to create formal, rustic, modern, old world or whimsical settings — all of which shows thoughtfulness and care when welcoming family, friends and guests to a memorable experience.
1. 31 WESTGATE Table: 8’ farm table, custom made in France from old growth oak Chairs: Oak ladderback, hand-woven rush seat Cutlery: Coventry patinated flatware Rattan/Glass candle lantern Blue ceramic planter: Vintage Books: The Naked Cookbook, The Spice Companion Placemat: Libeco Linen towel
Napkins: Charvet Linen napkins Charger: Ralph Lauren leather charger Dishes: Stella dinnerware Goblets: Celeste red wine glass and goblet Candle sticks: Astier de Villatte Glass candle: Astier de Villatte, Naples Compote bowl with grapes: Astier de Villatte Creamers: Painted/ small: Astier de Villatte Stylist: Kenneth McRobbie
TRADITIONAL RULES FOR SETTING A FORMAL TABLE 1. Knives, spoons (five letters) go to the right of the plate 2. Forks (four letters) go on the left 3. Glassware top right, large to small 4. Bread plate top left 5. Cutlery is used from the outside in 6. Napkins are to the right or on the plate.
Dishes: Provence, made in France, and some purchased at Winners Wood slice: J.Boutlier Cutlery: Laguiole, France Pine table: Lake City Woodworkers Chairs: Estate sale Earthenware mugs: Elizabeth Munro Stylist: Heather Waugh Pitts 3. FISH SET
Fish Dishes: Bavaria, Germany auction Fish silver/ivory set: Sheffield, England auction Silver ladle, fish server: Sheffield, England auction Napkins: Irish linen, auction
4. LIBRARY DINING
Table cloth: Designers Guild “Bloomsbury rose” velvet Silver hot water kettle: London, UK Silver tea set and tray: Birks Chair: Bellissimo, covered in Kravat fabric Dishes: Indian tree coal port, England Napkins: Liddell Irish linen, Thornbloom, Halifax Antique antlers: London, UK Tea: Harrods Stylist: Heather Waugh Pitts 5. TABLE SETTINGS
Place card holders: Birks coal port Sterling silver items: England Place cards: Florence, Italy Stylist: Heather Waugh Pitts
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 â€Ś 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
6. OUTDOOR TABLE
7. FORMAL DINING TABLE
Galvanized Table: Designed by Heather Waugh Pitts, built by Christopher Joyce
Table: London, UK
Large legged bowl: Pottery made by Heather Waugh Pitts
Charger, bowls, cups, swan handle tureen: Astier de Villatte, France
Three pottery bowls: Doug Bamford, NSCAD
Dragon blown wine glass: Cesky, Krumlov
Bone cutlery: Sheffield, UK Napkins: Muir Waugh Co. Water glasses: Workshop & Co., Halifax Butter dish: Made by Heather Waugh Pitts
Chrysanthemum dishes: Limoges, France
Chunky glass goblets: New York Flower arrangement: Heather Waugh Pitts Table cloth: Irish linen Chairs: Estate tag sales Stylist: Heather Waugh Pitts
Stump server/stump seat: Chris Pitts Antlers: Shed Stylist: Heather Waugh Pitts
David Muir Photography is a Halifaxbased commercial photography studio specializing in product and location advertising for clients across Canada and the United States. Davidâ€™s award winning photographs have been used through Getty Images and Masterfile. davidmuirphotographer.com
Forest Lakes offers a variety of year-round amenities, including the Welcome Lodge, which offers Forest Lakes’ residents the perfect backdrop for hosting dinner parties and other social gatherings.
Lifestyle at its Best Photos courtesy of Forest Lakes Country Club
f all the places people dream of living, a residential golf community can often be found at the top of their list. A community like this offers a bountiful lifestyle, with a range of amenities, stunning views and properties, and opportunities to become quickly acquainted with your surrounding neighbours. Not to mention, the value of any real estate overlooking world-class golf is a wise investment. The benefits of living in a residential golf community — such as Forest Lakes Country Club — are truly endless. Forest Lakes is Atlantic Canada’s premier master-planned, residential golf community. Now under development, the community is set in the tranquil, beautifully treed setting of rural Nova Scotia, just 35 minutes from downtown Halifax, 10 minutes from wine country in the valley, and 40 minutes from the Halifax Stanfield International Airport. The community offers an extensive range of housing options, including condos, townhomes and single-family homes, as well as year-round activities and amenities suitable to any lifestyle.
Forest Lakes will be the home of Atlantic Canada’s only 18-hole Nicklaus Design golf course. The course will also feature a clubhouse, a youth golf academy and a practice range.
The Martinique is one of Forest Lakes’ newest homes currently under construction. It features floor-to-ceiling windows in the great room, a main-floor master bedroom with private ensuite, and much more.
The master-planned community will also be the home of Atlantic Canada’s only 18-hole Nicklaus Design golf course. The course has been meticulously designed by the team behind golf’s ‘Golden Bear,’ Jack Nicklaus. The Nicklaus brand alone exudes greatness on the golf course and is enough to add immense value to any real estate that surrounds it. Research has shown that homes on a Nicklaus golf course are up to 80 per cent more valuable than homes surrounding other golf courses. The team behind Forest Lakes is now building and selling a variety of coveted properties, many of which offer incredible golf course views. The newest homes under construction include stylish two and three-bedroom homes, which are now selling. Each offers main-level living and a floor plan spanning almost 2,000 square feet for under $500,000, making these homes a perfect fit for the real estate wish lists of the local market. With nine holes slated for limited play next season and a full course to open in 2019, Forest Lakes Golf Club will welcome players of all skill levels. Each hole will feature five sets of tee decks, ranging from 5,033 yards up to the PGA tour-worthy 7,469-yard layout from the Golden Bear tees. Young players will enjoy learning from the best of the best at Forest Lakes’ Youth Golf
Academy. Plans are already in the works for a clubhouse, a staple of the course where players will enjoy gourmet food and beverages after their game, as well as a nine-hole executive course and a practice range, each of which will be second-to-none in our region. When you live in a residential golf community like Forest Lakes, you’re offered urban convenience mixed with the peace and harmony of the countryside. Every conceivable amenity will be within minutes of your front door. Forest Lakes’ Village Centre, for example, will feature a farmers’ market, a boutique hotel, a spa and wellness centre, and a range of shops and restaurants. Meanwhile, the family entertainment centre will offer fun for all ages, including bowling, laser tag, indoor and outdoor skating, and so much more. Residents will quickly become acquainted with new neighbours during community barbeques at the boathouse by Cochran Lake, or while hiking, biking or snowshoeing along Forest Lakes’ multi-purpose trail network. All the while, the stunning, peaceful surroundings of the community will allow you time to relax with nature. “It’s nature at its best,” says one of Forest Lakes’ newest residents. “You’re just outside of the city limits and it’s refreshing. You can go to work, come home, and shut off. It feeds the soul.”
PHOTO TOP The Boathouse offers yearround fun for residents and guests, with canoeing, kayaking, skating, bonfires and more; PHOTO MIDDLE Forest Lakes offers a variety of amenities to be enjoyed by all ages, including boating, hiking, biking, snowshoeing and more; PHOTO BOTTOM The Summerville is one of Forest Lakes’ newest homes currently under construction, now selling in the mid-$400,000s.
With the completion of Forest Lakes’ newest homes just around the corner, and development of the Nicklaus Design golf course now in full swing, the time has never been better to invest in your future lifestyle at this one-of-a-kind community.
For more information on the lifestyle offered at Forest Lakes, including homes and amenities, please contact 902.482.1394, firstname.lastname@example.org, or www.forestlakes.ca.
Warmth and Ambiance in Your Home HERITAGE HEARTH PRODUCTS By Kate Watson Photos Bruce Jollimore
ith such a large variety of hearth products on the market, how do you know which one is right for your home? Should you go with wood burning, gas, electric or ethanol? Is it best to go with a fireplace, a freestanding stove or an insert? Making the right decision can seem overwhelming.
“Everyone who works at Heritage Hearth — from my partners and myself to our installers — have worked in this industry for decades,” says Murphy, who is president of the company. “We’re proud of our years of experience and of our commitment to keeping up to date on the industry’s latest technology and regulations.
Fortunately, there are experts who have the knowledge to help you decide what best fits your home and lifestyle. Experts like Gary Murphy of Heritage Hearth Products.
“And because we don’t specialize in just one type of hearth product like some companies do, we’re able to give our customers an overview of all the choices. That way, we can help them make
the best possible decision to fit their specific needs.” Customers head to Heritage Hearth, which is located in Bayers Lake, for many different reasons. Wood burning stoves or pellet fireplaces can be a good choice for someone looking for a primary heat source with traditional appeal, whereas a gas hearth product works beautifully as an attractive and easy to operate secondary heat source. Another choice that is growing in popularity is the electric fireplace. Murphy says they see a lot of people who are moving
from a single-family house to an apartment or condominium will invest in an electric fireplace, as it offers a cosy feel. One of the biggest advantages of shopping at Heritage Hearth is the peace of mind that comes from knowing everything in the store has been chosen for its quality. “With our combined years in the industry, we’ve had experience with pretty much all of the hearth products out there,” says Murphy. “When we opened Heritage Hearth almost 20 years ago, we had a definitive idea of what we were going to sell. We decided we would only buy from the manufacturers who we knew produce great quality. The ones who stand behind what they produce.” Heritage Hearth also carries a range of barbecues for the serious backyard cook. These are models that combine the cooking function of a range or oven with above average style and quality. “We get people coming in who have been frustrated by having to replace their grill every couple of years, but that won’t happen with the ones we sell. Our products carry warranties that are 10 years plus. They’ll stand the test of time.” Heritage Hearth’s sales, installation and service staff all hold their gas and/or Wood Energy Technology Transfer (W.E.T.T.) certification, and the company proudly services what they sell. “The most important thing to us is that our customers are completely satisfied,” Murphy says firmly. “You tell us what you want, and we’ll figure out the best way to make it a reality.”
Heritage Hearth Products Ltd. 124 Chain Lake Drive 902.454.9512 email@example.com
You have heard of the rest… Call the best:
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Regardless of your rooﬁng needs, Mader’s Rooﬁng is up for the job. The quality roof installers have more than 20 years experience installing residential and commercial rooﬁng systems, including ﬂat roofs. Halifax’s Premiere Rooﬁng Company with an A+ rating from the Better Business Bureau
MADER’S ROOFING | Lower Sackville | 902.492.2868 | 902.830.4236 firstname.lastname@example.org | madersroofing.com
For Your Home
Experience, expertise and elegance... ﬁnd it all in one easy visit to this family business Tiles • Stone • Cabinets Plumbing • Fixtures • Lighting
Bella Marble & Granite Select Ceramic Tile Milano Kitchens Inc.
2 Fielding Ave., Dartmouth 902.468.8387 www.bellamarbleandgranite.com www.selectceramictile.com www.milanokitchensinc.com
Welcome Home! 1949 St. Margaretâ€™s Bay Rd. Timberlea 902.876.2773 www.rrpools.ca
RENOVATE RIGHT. DO IT NOW! Transform your old swimming pool into a backyard paradise
ypically, by the age of 15, your pool is ready for a facelift. Over time, the liner becomes dated and faded. The concrete settles and may have hairline cracks. The backyard, which was once an active entertainment centre for children, may be tired and in need of rejuvenation. You may be wondering what to do next. There are many options for transforming your backyard and older pool into a vibrant staycation hub once again. The first thing to consider is what you want the focus to be. Do you want rest and relaxation? Do you want a more adult environment, now that the kids are older? Think big, implement small. You can have the backyard you want by making changes all at once, or one summer at a time. Plan, and then execute as you are able. Check out Pinterest, a wonderful online resource for design ideas, which makes it easy to organize and evaluate concepts for feasibility. Start with the pool liner. It’s quick and easy, and has a huge impact on your backyard. Consider installing a different step, or what about that tanning ledge you saw down south? Sometimes small changes make a big difference. Next, update your equipment to energyefficient models and add automation that allows you to control your lights,
heater and pump all from the comfort of your phone. Go big! Install a pool cover that’s controlled with a key code. What about water features? The sound of water soothes the soul. Or maybe heat it up with a fire feature. Consider a new fire pit or even a mix of fire and water. Take your pool shed to new heights by adding a bathroom, living room or kitchen! Top off your new retreat with added or updated decking, seating areas and landscaping. Create “rooms” that define different areas. Large planters, trees, and even screens and wooden fences create intimate havens. One of the biggest transformations can be lighting, which is an inexpensive, effective way to add ambience to any backyard retreat.
have trouble tearing yourself away, once you get started!
“Put a plan in place today so you can execute it next spring. Book contractors in the fall. In the pool industry, the best spots are usually filled by Christmas.”
Incorporating any of these features into your space will enrich your backyard. Renovating right can add value to your life today. Do it now. Enjoy your backyard. Put a plan in place today so you can execute it next spring. Book contractors in the fall. In the pool industry, the best spots are usually filled by Christmas. Need a hand with creativity? Give us a call or drop us a line. And if you really want to see how far you can go, check out Pinterest for a wealth of ideas. You’ll
Kara Redden Partner, Problem Solver R&R Pools 1949 St Margaret’s Bay Rd, Timberlea 902-876-2773 email@example.com www.rrpools.ca
A New Kitchen Made Simple.
A well designed kitchen is like a well made tool â€“ a pleasure to use â€Ś time after time.
Cabinetworks Ltd. 75 Akerley Blvd., Dartmouth | 902.468.8118 | www.cabinetworks.ca
588 Young St., Halifax
This classic and elegant Young Avenue home has been completely renovated and shows like new. The home has all new windows, doors, Cape Cod siding, electrical, heat pumps, double car garage, all new landscaping, and the list goes on. The home has a large living room, a brand new eat-in custom chefâ€™s kitchen with quartz countertops, an open formal dining
area and a built-in buffet. A private den/office is tucked away on the main level with access to the front verandah. The lower level contains fabulous entertaining areas, a wine cellar, plus the perfect room for an ultimate home theatre system. Upper levels boast four generous bedrooms, laundry room, and the sumptuous master suite, which features a fireplace, dressing room and walk-in closet, plus a spa-like ensuite bath.
Contact the David Dunn group for information on this stunning Halifax property firstname.lastname@example.org | 902.209.9177 | daviddunn.ca
TIMELESS PRODUCTS Wacky’s Atrium has you covered from floor to ceiling By Marie Hannifen Photos Bruce Jollimore and courtesy of Wacky’s Floor Design Centre
ew things are happening at Wacky’s Floor Design Centre at the Atrium. This local Maritime business prides itself on providing a one-stop-shop of timeless products for their customers, and it’s continuing to deliver on that promise by expanding the products and services it offers. For example, Wacky’s now offers lighting for any home renovation or building project, including both indoor and outdoor lighting options. Like all Wacky’s products, customers can expect to find a wide range of price points, from budget conscious to luxury brands.
exceptional. They were very friendly, knowledgeable and cleaned up after the job was done. We are very satisfied with the installation. Hang on to these two, as you will not find any better installers.”
Wacky’s now offers a three-year warranty on all their installations — making them the only flooring store in the region to do so. Wacky’s offers this competitive warranty because the company is confident in the expert abilities of its installation team.
EXPERIENCED SALES TEAM
“This is a testimonial to the fantastic job that Matt F. and his able sidekick Matt did at our house today on behalf of Wacky’s,” say customers Brian and Stephanie. “They installed a new cork floor in our kitchen and hallway. Their expertise and work ethic were
The sales staff at Wacky’s are experts in their field. One of the company’s newest employees, Roy Snow, has been in the installation and flooring business since 1998. Over those 22 years, Roy has developed the skills and experience necessary to understand customer’s
“You won’t have to waste time racing around the city, because Wacky’s has everything you need under one roof.”
Lighting, backsplash and custom runners from Wacky’s Atrium
needs, predict potential problems, and ensure the proper flooring is installed for each project. This experience makes him unique in the flooring sales industry and a great resource to Wacky’s customers. He organizes each installation job around the customer’s needs, schedule and timeline.
room together will find a display of 200 quality area rugs, including all the latest trends and many fashion forward varieties. Wacky’s also has a diverse selection of custom blinds and drapes, along with sales associates ready to help customers find the window treatments that suit their needs.
“I see the project from start to finish,” says Roy.
Wacky’s high quality flooring products and installation can be seen in the upcoming QEII Home Lottery luxury home.
TIMELESS PRODUCTS In addition to flooring and lighting, Wacky’s impressive 11,000-square-foot showroom is home to a wide variety of other timeless products that offer something for all budgets. The store offers luxury vinyl, laminate and wood flooring options, as well as custom tile and stone flooring and backsplash options. They also offer custom drapery and upholstery. Customers looking for a rug to pull their
EVERYTHING UNDER ONE ROOF For the rare items that Wacky’s doesn’t carry, they have neighbours that do — including shops that specialise in countertops and cabinetry. You won’t have to waste time racing around the city, because Wacky’s has everything you need under one roof.
SHAW GRASS Those looking for a pet-friendly, easy-toclean, synthetic turf for their residential or commercial space can find it at Wacky’s, too. Shaw Grass is a modern, durable turf that looks and feels like real grass. It’s perfect for people with allergies and those looking for a lawn that’s nomaintenance and pesticide-free. It’s great for both residential and commercial use, and is well suited for condo buildings.
Wacky’s Flooring 60 Highfield Park (The Atrium) Dartmouth, N.S. 902.835.9974 www.wackysflooring.com
LOVE DOING NOTHING
902 450 1166 127 Chain Lake Drive, Halifax, NS B3S 1B3
Add a Splash of Contemporary
TO YOUR HOME Style 52
t 127 Chain Lake Dr., you will find contemporary lighting fixtures to light up your style, and fabulous designer area rugs and natural stone to cover your floor. You can appease your adventurous spirit with a pop of colour found in an Italian leather sofa or armchair, or reflect on a celebration of elegance with STYLE 52’s line of modern décor and mirrors. Proud to be 100 per cent locally owned and operated, STYLE 52 was opened by Floors Plus owners Larry and Patricia Gibson, and Francis Chisholm. The owners, along with their amazing staff, have been serving the Atlantic Provinces with flooring and blinds for more than 25 years. Through their research abroad, the owners discovered an opportunity to offer additional selections to Nova Scotians in high quality, contemporary home fashion products, with an amazingly quick turn around on custom orders! At STYLE 52, you can walk into a world of colour, style and fashion. • Embrace your creativity as you design your own look with their completely customizable furniture, lighting and flooring • Step away from the world of traditional for a moment and add a splash of contemporary from STYLE 52 Come visit Colleen and Rae to talk fashion and style. They will help bring your traditional or classic styles together with the clean lines and monochromatic flare found at Style 52. STYLE 52 is excited to find the “right” piece for your space. Style 52 127 Chain Lake Dr., Halifax 902.450.1166 www.style52.com
Relax,Youâ€™re Covered with Seeview Blinds and Shutters Photos Bruce Jollimore and courtesy of Seeview Blinds and Shutters
Seeview Blinds and Shutters specializes in the sales and service of Hunter Douglas products. Known for its extensive, energyefficient window coverings collection, Hunter Douglas is also recognized as a world leader in innovative technology with its high-tech, fully automated blinds.
or just won’t work properly, you just call Seeview Blinds and Shutters to get them repaired. “That’s where the value comes in,” says Richard. “Blinds are mechanical; they will break eventually and we think you should be able to get them fixed again, which is more cost effective in the long run.” And to top it off, if you get the blinds installed, only to wish you’d gone with another product you were considering, you can replace them (if you’re still within 20 days of installation). “We call it the 20/20 Gold Guarantee and it’s designed to remove the worry from purchasing window treatments. If, after we install your shades, you are unhappy with the look, colour, fabric or any other esthetic of the blinds, we will replace them with another product. You only pay for the difference in the product pricing and the labour to remove and replace the shades,” says Richard.
L-R Sara Flemming, Barry Corkum, Laura Freeman, Richard Coldham, Bev Coldham
he PowerView Motorization system means you can set a timer to schedule your blinds to open or close at a certain time. They can also be controlled by the weather, to allow more or less light into the room automatically,” says Richard Coldham, owner of Seeview Blinds and Shutters.
that are the biggest selling features, even for people who rent rather than own their home.
Hunter Douglas products are recognized for their child safety features, such as cordless blinds. With no dangling cords, children and pets stay safe and the blind has a cleaner look.
Hunter Douglas window blinds come with a lifetime warranty for mechanical parts and a seven-year warranty on cords. The sales team at Seeview Blinds and Shutters are certified by Hunter Douglas and can guide customers from an initial consultation through to aftersales service. So, if your blinds break
For most customers, Coldham says it’s the wide range of styles and the warranty
“We have a large selection to choose from, and varying price points. We like to work with our clients to find out what they need and what will fit their budget,” he says.
For homeowners or commercial property owners looking to secure and protect their window exterior — from things such as theft, weather extremes or even golf balls — Seeview Blinds and Shutters is now selling custom-made aluminum roll shutters, made by a Canadian manufacturer, with either manual or motorized open and closure systems. Seeview Blinds and Shutters operates out of two locations, in Dartmouth on Tacoma Drive and its new showroom at 950 Bedford Highway, located at the corner of the Hammonds Plains Road behind Shoppers Drug Mart.
Seeview Blinds and Shutters Two Locations 950 Bedford Hwy, Bedford 50 Tacoma Drive, Dartmouth www.seeviewblinds.com sales@seeviewblinds 902.422.1231
YOUR VISION brought to life
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CLASSIC ROOFING & SIDING 11 Cleary Dr., Dartmouth 902.465.5360 www.classicsiding.ca
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A FRESH START FOR AN OLD HOME By Lori McKay Photos Jill Roberts
A fabulous space. A great location. An awesome yard. But the home was out-of-date in every way. A complete home renovation was in order.
hen you can look past a dated home and think about what it could be, the sky is the limit,” says Floran Lambie, owner of Lambie Construction in Halifax. And that’s what happened when Lambie and his team took on a project in Halifax’s south end earlier this year.
“When we started, all the furniture, flooring, kitchen cabinets, vanities, tubs and toilets had been removed. The drywall was still there, but other than that it was an empty shell of a house,” says Lambie. The owners talked to him about what they wanted and then gave them free reign with the design (within a certain budget, of course). “We went in, walked through the house and immediately had ideas,” says Lambie. “We ended up opening up walls, adding a bathroom, and changing things like the existing stairs to make them amazing.” One of Lambie’s favourite features of the finished house is the kitchen, which crosses from one side of the house to the other, with eight-foot patio doors on either side. “When you’re in the kitchen it’s like this sun tunnel that comes right through the whole kitchen to the other side. There’s a concrete patio outside each door, so it’s almost like an indoor-outdoor space. I envisioned that in the summertime the homeowners could open those patio doors, have friends over, have a barbecue with people in the kitchen mingling back and forth. It’s a really neat space.”
He says working with the clients was a joy, as they designed the home together and became friends. “They liked being creative, so we were able to choose finishes that fit the house,” says Lambie. One of the biggest challenges they faced was the exterior of the house. The original siding was wood, and as they went around changing the windows and doing exterior work, rock-rot was slowing them down. Lambie says they ended up replacing much of the outside walls, which took a large portion of their time.
“When you do that, everything has to stop. You don’t know exactly how much demo you’re going to have to do. You have drywall going up on the inside and you’re getting ready to paint, then all of a sudden you’re ripping apart the outside, which you didn’t plan. There’s no point having drywallers and painters inside anymore because you don’t know if you’re ripping that whole wall down.” Luckily, he says the clients were very happy to fix everything to the proper standards, which is important to them.
“We like to do things right. I don’t like to work to strict deadlines. That said, when we finish a project, it is done right, and our clients are happy.” This project took seven months to complete. Another challenge for the construction team was the upstairs bedroom ensuite. The house wasn’t built for modern style living. He notes that people today want a massive ensuite, but they still usually need two other bathrooms in the house as well. There was already a powder
BEFORE room downstairs, but the house needed a second bathroom upstairs. As a way to fix the problem, they decided to take out one of the small upstairs bedrooms and turn it into a bathroom. But then they started working in the ensuite they realized there wasn’t room for a tub. “You’d think it was a big space but once everything was in, it felt congested. It was terrible. You’d never want to have that in your house. Eventually what we
AFTER did was knock out a wall and moved it, roughly the size of the tub, into the other bathroom. Then we had a challenge on the other end, because we still had to make the other bathroom workable too.”
There were also aspects of the house that they couldn’t touch, such as the stairs; where Lambie said the team had to think outside the box to find a solution.
He says if you’re missing two inches in a room, you won’t notice that it’s missing two inches, however, you will notice that it isn’t comfortable anymore. They solved the problem by building a custom vanity, which was extra thin. “In the end, it still had the same rich feel as the larger ensuite bathroom.
“The stairway was a challenge, however over much discussion the obstacles were overcome and the result shows the time spent planning it,” says Lambie. “Overall, the project was a great job and we were very happy to have been involved. These are the type of projects we get excited about.”
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Capital Ventilation 62C Bluewater Rd., Bedford | 902.835.9224 | firstname.lastname@example.org | www.capitalventilation.ca
BUSINESS TO BUSINESS
Artificial intelligence What your data isn’t telling you By Matthew Harpell
“We’ve conducted several research studies and have analyzed all the data. There is a major market need. We use the latest technology and our marketing stats show that we have a positive engagement with lots of people. Why isn’t anyone buying?” “Our target audience doesn’t want mundane. They want drones, clouds, touch screens, Facebook, Snapchat and overnight delivery. I’m not sure how to deliver all this?”
BUSINESS TO BUSINESS
o you have similar business concerns? Rest assured, you are not alone. In many ways, society has become overly reliant on data and trending topics to make our most important and fundamental business decisions. Don’t get me wrong, technology and advances in data analytics are invaluable. Personally, I love that my computer scans my face using facial recognition to grant me access; I’m happy to replace my wallet with a thumbprint for instore purchases; and I leverage Google
Analytics to give me instant insight into the profile of potential clients. However, we can’t assume data is the only way to determine what is important. As time goes on, the availability and access to new technology and analytical software is becoming cheaper (and free in many cases), which results in the technology becoming less of a “competitive advantage” and more of a “must have.” Value, therefore, must come from something else, and the onus is on business owners to determine what, exactly, that “something” is. I suggest talking to one another. We need to communicate with other humans, not data. Sounds terrifying, right? Let’s face it, technology is great when it’s used as a support mechanism instead of “the way.” Remaining relevant depends upon our ability to appeal to humans, not trends. The evolution from the “company-dictates-you-buy” to the “customer-dictates-you-provide,” has not occurred by accident. Such evolution is the result of centuries of purchase behaviour, which points to a fundamental, non-scientific, intrinsic, intangible, confounding variable that contributes to the decisions of why people prefer, say, Coke over Pepsi, or vice versa. Technology provides a phenomenal opportunity for us all to play on a level playing field and data (both big and small) may even explain 90 per cent of results. But, it’s the 10 per cent left on the table — the variable, unexplainable, human context — that gives companies the ability to differentiate and create true value. So, before you rely on your analytical software to choose your strategic direction, here are a few key principles to keep in mind.
1. Sometimes, data doesn’t tell the truth I love scratchy towels, but not everyone does. Some people prefer soft, fluffy towels. If data suggests that 50 per
cent of the population likes scratchy towels and the remaining 50 per cent prefers soft, fluffy towels, then data may suggest that a company could monopolize a market by appealing to both profiles with a single product if they created the world’s first fluffy, scratchy towel. Design, production, distribution is executed seamlessly, only to find that the world’s first fluffy/scratchy towel is a flop and there are no sales. You see, sometimes data is a liar. What appears to be obvious insight may, in fact, be only a part of the answer. For example, those who prefer a scratchy towel demand that it is not fluffy; scratchiness was a dominant variable, but not the only contributing variable. Use data to narrow down your decisions. Use humans (focus groups, interviews, etc.) to validate and confirm/reject what the data suggests.
2. Data is only concerned with instant gratification
When used in combination with annual research, such as customer satisfaction surveys, journey maps show a visual illustration of the typical touch points (and associated sentiments) that customers experience at various stages throughout their purchase lifecycle. Not only does this provide valuable, firsthand insight, but customers appreciate the gesture of having their experiences validated and opinions valued (not to mention the free token often granted by the company in exchange for the customer’s participation!). Conducting journey maps with those customers who love you (and, perhaps, more importantly, with those who don’t) is a great way to denote the aspects of value for which data, alone, cannot explain. So, before you rely on data to guide your company into the future, remember that your target audience is human first... at least, for now.
Using data to make business decisions is a rear-view-mirror practice. The second the data is captured, it is based on historical preferences. Similarly, making business decisions based on what is a popular trend today does not ensure it will be relevant in the future. Take a few minutes to research customer lifetime value. Step one is to ensure you invest in genuine relationships with your customers. Step two is to ensure your product/service caters to those customers who hold the most potential for long-term, loyal and sustainable relationship value. Even though the world is trending toward instant gratification, it doesn’t mean your business model must follow suit. Investing in long-term relationships is almost always profitable.
3. Data tracks behaviour, not sentiment One of the most overlooked, basic practices for staying in touch with your customer base is by conducting customer journey mapping exercises.
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.
L-R Beste Alpargun, Don Wishart, Bob McKim, George Loughery, Tyrone Saunders, Danielle MacLeod; PHOTOS Shari Tucker
INDEPENDENCE & OBJECTIVITY
Hallmarks of money manager SEAMARK Asset Management
s an independent investment counsel company, SEAMARK Asset Management is a Halifax-based money management firm, with a deep connection to the region. SEAMARK is a rare commodity in the financial services industry in Atlantic Canada. The company is wholly owned by members of its investment team.
Contrary to most financial firms, SEAMARK does not distribute financial products or investment solutions on behalf of other providers. Rather, SEAMARK is a team of investment professionals that manufacture money management solutions on behalf of their institutional and private clients. SEAMARK clients have learned that they can bypass the usual sales channels by coming directly to the money manager.
BUSINESS TO BUSINESS
They enjoy a personal connection with the investment professionals who are accountable for achieving clients’ investment objectives, while eliminating distribution fees in the process. “We have smart clients,” says Bob McKim, Chief Executive Officer and Chief Investment Officer. McKim is intensely proud of running a national money management business
L-R Beste Alpargun, Don Wishart, Tyrone Saunders
from Halifax, “far from the madding crowd.” He explains: “Our SEAMARK culture emanates from the DNA of Atlantic Canada. It differentiates us from managers across the country. The beauty of our investment counsel format is true independence and objectivity. Investors seeking alternatives to the mainstream financial institutions can find the answer here, in their own back yard.” In the 35 years since it was founded, SEAMARK Asset Management has built a strong brand within the industry— with clients from Newfoundland to Vancouver. Alongside McKim, President Don Wishart and Chief Portfolio Manager George Loughery have worked hard to foster a work environment where everyone has input. This teambased investment process “may be an anomaly in the investment business, because egos and financial rewards are so outsized in this industry,” McKim explains. “But a key added value with our team approach is the scrutiny that the team can provide when evaluating an individual’s investment idea.” Every morning at SEAMARK, analysts and portfolio managers gather to discuss and analyze key business developments, all of which lends to better management of client portfolios. “We pride ourselves in being committed to a culture of excellence,” McKim says. “Our mantra: Performance matters.” It’s a strategy that clearly delivers results. SEAMARK’s Balanced Pooled Fund has achieved five individual years of returns above the median manager in the
eVestment Survey, the largest national database of investment manager performance. That record culminated in an 11.2 per cent annualized rate of return* for the five years ending December 2016. Along the way, SEAMARK’s Balanced Pooled Fund was recognized as one of the top three performers in the country in 2014, by API Asset Performance Inc. “We are delighted with our high placing,” McKim says. “And today thanks to technology, and partnerships we have struck, SEAMARK is well-positioned to accommodate a broad spectrum of investors that want to benefit from our proven investment process.” With such a strong foundation and track record, the company is proud to be able to give back to the business and education sectors. Don Wishart serves as executive in residence at the University of New Brunswick’s Student Investment Fund. Beste Alpargun, VP Fixed Income, teaches a finance course at the Sobey School of Business at Saint Mary’s University. Tyrone Saunders, Portfolio Manager, is the Past President of CFA Society Atlantic, the industry association representing over 200 members in the region. SEAMARK investment professionals also mentor university teams of budding financial analysts, who compete in an annual international research challenge. “We feel that we have something to offer our community. Our team members embrace leadership roles; we derive personal satisfaction from being involved and being engaged,” says McKim.
BUSINESS TO BUSINESS
SEAMARK also collaborates with SHARE, a Canadian leader in responsible investment services, research, and education. SHARE uses its experience in engaging with companies to urge better practices. “Engagement is always the best way to effect change at companies,” says Beste Alpargun. “SHARE does an excellent job on behalf of the socially conscious investor.” With 10 full-time employees, SEAMARK is large enough to have a deep well of expertise to draw from, yet small enough to afford a “family feel” for both employees and clients. “It’s great from a work-culture perspective, and has played an important role in our success. It’s part of who we are at SEAMARK,” says McKim. “It’s part of who we are as Atlantic Canadians.”
SEAMARK Asset Management 810-1801 Hollis St. 1.888.303.5055 www.seamark.ca
*Performance data is calculated on an actual basis for periods of less than one year, and on an annualized basis for periods on one or more years. Performance data assumes the reinvestment of all distributions and does not take into account management fees or income taxes (except for withholding tax, if any, on foreign income) payable by any investor that would have reduced returns. Past performance is not necessarily indicative of future returns. Performance is reported in CA$.
WE’RE HERE TO HELP YOU GROW YOUR BUSINESS. It starts with an engaging online presence.
Here’s how we can help: • Website development • Social media strategy and implementation • Online presence • Search engine optimization
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What if social media made you this happy?
Find new customers, new leads and new opportunities with social media mentoring! A Social Media Mentorship with Coach Twirp provides you with personalized social media consulting, planning, strategizing and education to build a social media plan that ﬁts your company. You could have: • an abundance of personalized content for your website, blog and social media proﬁles. • conﬁdence, knowing your content meets your marketing goals and isn’t just making noise. • a plan and a schedule to focus your eﬀorts. • personalized help with each step of getting up and running. • the knowledge and conﬁdence to manage your own social media marketing.
for more information
HOW TO MAKE SOCIAL MEDIA WORK FOR YOUR SMALL BUSINESS
anaging social media for your small, local business can be daunting. Especially when most of what you read is geared toward the Fortune 500 companies who have departments and budgets to run massive campaigns. Small businesses today have access to many of the same opportunities through social media, and in fact, I would argue small businesses have an advantage: people want to support their neighbours! All you need to be successful in social media is a little creativity and some time to plan. Here are a few things to consider when thinking about how to use social media to market your business. Get personal I don’t mean you need to tell us about your vacation plans and give us a tour of your house. But show us your personality. Post about the things that set you apart, whether that is in pictures, words or live videos. Post a video of helping someone put together an outfit in your boutique. Feature before and afters of your home staging efforts. Make a post that answers a customer question in your own words. Social media is social… not formal. People want to see the spontaneous, fun, quirky, unusual and behind-the-scenes things that happen in your business. They want to get to know you and your business values and practices so they
feel comfortable coming to you with their money. Be choosy You don’t need to be on every social network that’s available to you. Ask your customers which networks they use and start with those. Prioritize the networks your customers are on before branching out into the up-and-coming networks everyone says teenagers are using to replace them. Make a plan Put down, in writing, the types of content you commit to creating and make a schedule to follow. At the very least, make a theme for each day of the week and start planning what type of content you will post for each of those themes. Having even this bare-minimum plan will save you time, energy and stress when it comes time to post each day. If you’re a little more ambitious, you can write out a full-blown marketing and social media strategy, but if that sounds overwhelming, start with the daily themed schedule. Use tools to make it easier There are countless tools on the market to help you save time on your social media work, Facebook even has a built-in scheduling tool you can use. If you are looking for something to handle more than Facebook, take a look at Hootsuite and Buffer, two of the most popular scheduling systems for small
BUSINESS TO BUSINESS
businesses. Both have free versions you can test out. These tools allow you to schedule some of your content for later, so you can concentrate on other parts of your business. While these tools are useful to save time, don’t “set and forget” them. Make sure you’re still checking in on a regular basis for comments, questions and other opportunities to engage with your community. Social media doesn’t have to be overwhelming. If you chunk it down into smaller parts, you can manage it on your own and be very successful at it.
Anita Kirkbride Twirp Communications Inc. email@example.com www.twirp.ca 902.240.3702
Shiny, Happy Vehicles Portland Rust Check will keep your drive almost like new. Photos Bruce Jollimore
hen you live in the rust capital of North America, it just makes sense to Rust Check your vehicle. In fact, Nova Scotia is so rust-prone, major car manufacturers come here to do corrosion tests on their vehicles.
But what causes all that rust? Although people often think salt is the culprit, it’s really the combination of air, moisture and metal that causes corrosion and rust on a vehicle, says Steve Slauenwhite, owner of Portland Rust Check in Burnside. “The metal parts of your vehicle are almost always wet in this province. Even in the summer, we have so much
temperature fluctuation and humidity, moisture is a constant,” he says. “It’s the moisture that makes it corrode.”
can’t reverse rusting that has already occurred, it will slow down the spread of more rust.
Rust Check to the rescue.
It only takes about an hour to apply, but does need to be done annually.
Rust Check is a premier protectant that has stood the test of time. First created in 1973, Rust Check is a liquid product that is sprayed onto the vehicle body, coating and penetrating all major exposed sections, as well as joints and seams where corrosion can start. Using a unique compound, Rust Check protectant is applied in a two-step process to dispel moisture and protect against corrosion. It can even adhere to — and protect — surfaces that have already started to rust, and although it
But what about that special sealant your well-meaning brother-in-law, or neighbour, told you about? The one they say can protect your vehicle for 10 years or more? Don’t be fooled, say the guys at Rust Check. “It has to be done annually. A lot of people don’t really want to believe that, but that’s the truth. There’s no product you just spray one time and it will work
“It’s much easier to sell a vehicle that has been Rust Checked than one that hasn’t. Buyers look for it, it’s a selling feature.” - Steve Slauenwhite, owner of Portland Rust Check in Burnside
for years,” says Blake Friars, manager at Portland Rust Check. In fact, some sealants have such potentially toxic solvents they could damage your vehicle, not to mention the fumes you might be exposed to during application. “There are a lot of snake oil salesmen out there who will tell you their product works,” Blake says. “We’re all local guys here, who have been in the automotive industry our entire lives. That’s something you can trust.” Regular rust proofing doesn’t just make good sense for keeping the rust away, it will help you keep your vehicle longer. And that pays big dividends when it comes time to sell. “It’s much easier to sell a vehicle that has been Rust Checked than one that hasn’t. Buyers look for it, it’s a selling feature, for sure,” Steve says. Although people can Rust Check their vehicles any time of year, Steve says ever since he bought the business in 2000, September through December is his busiest season, with as many as 60 to 80 vehicles getting Rust Checked each day. Most of his clientele are repeat customers. “Our customers look after their vehicles. They know what they’re doing and they trust our work,” Steve says. As an added feature, Portland Rust Check can also do auto detailing so your vehicle looks as good as new, inside and out.
Steve says the business has grown steadily over the years. In 2008, Portland Rust Check moved from Portland Street to its Burnside location, at 51 Williams Ave. Another expansion may be in the works in the next few years if the growth trend continues.
Portland Rust Check 51 Williams Ave., Burnside 902.434.2501 www.portlandrustcheck.ca
Steele Jaguar | Land Rover Halifax By Lori McKay Photos Bruce Jollimore and courtesy of Steele Jaguar, Land Rover Halifax
and Rover Halifax and Steele Jaguar have been fixtures on the Kempt Road auto scene since the early 1990s. When the dealerships first opened, Steele Jaguar was primarily a sedan and sports car dealership that catered to a very niche market, while Land Rover of Halifax focused on the sale and service of large SUVs. That has since changed dramatically, with the introduction of a wide range of vehicles to fit today’s lifestyles. One thing remains the same, however, the iconic signatures of the brands. “We’ve seen much evolution over the years,” says John Gwynne-Timothy, sales manager of Steele Jaguar and Land Rover of Halifax. “Jaguar and Land Rover have done a great job of tying the iconic brand signatures into their new products. Design cues carry forward from the earliest Land Rovers and Jaguars into today’s products, making them distinguishable when you see them on the road.
BREADTH OF CAPABILITY Land Rover offers a breadth of capability that is unparalleled in the SUV market. The vehicles are equally at home taking you downtown for a fancy dinner, camping, climbing a mountain or on a racetrack. “These vehicles really cater to family and a versatile lifestyle,” says Steve Amand, general manager of Steele Jaguar and Land Rover of Halifax. “There’s a stat that says, ‘For half of the world’s population, the first vehicle they ever saw was a Range Rover.’ And that’s because the vehicles will go where no other vehicle can go.”
“They have incorporated that connection with the past into their whole new range of products. That’s an important message that resonates with our customers, because they are buying our products in large part because of that legacy.”
The next new launch for Jaguar is the E-Pace, a slightly smaller compact SUV. It’s a unique combination of looks, agility and dynamic driving. The E-Pace arrives in early 2018. Jaguar’s first electric vehicle, the I-Pace, will be available in the summer of 2018.
Lifestyles have certainly changed over the last 25 years, as families have become much more active and outdoororiented, and Land Rover and Jaguar are keeping abreast of these changing trends. One such evolution is the expansion of the small and mid-size SUV and crossover segment, which offers an opportunity to attract new people into the brand. Jaguar’s first foray into this segment was the Jaguar F-Pace, which was introduced in 2016 as a 2017 model. It was an immediate success, winning two major awards, the 2017 World Car of the Year and also the 2017 World Car Design of the Year.
“The I-Pace is a striking glimpse of Jaguar models to come,” says Steve Amand, general manager of Steele Jaguar and Land Rover of Halifax. “The I-Pace is designed to bring thrilling Jaguar performance to electric vehicles.” Land Rover has also broadened its product offerings over the past six years to appeal to a wider demographic. Land Rover introduced the compact luxury crossover Range Rover Evoque followed by the versatile Land Rover Discovery Sport, both of which won SUV of the Year awards in the years they were introduced. Land Rover have achieved this while ensuring the capability of its
entry level vehicles, which start in the mid-$40,000s, is not compromised. The newest member of the family — which Amand says fills the gap that was needed between the Range Rover Evoque and the Range Rover Sport — is the Velar. “The luxury SUV segment was first introduced to premium buyers in 1970 when Land Rover launched the original Range Rover. Almost half a century later that spirit of innovation continues with the introduction of the fourth member of the Range Rover family — the Range Rover Velar.”
Steele Jaguar, Land Rover Halifax 3365 Kempt Road, Halifax www.landroverofhalifax.com www.steelejaguar.com
The New Range Rover
“Everything we have done has design at its core, and the Velar is no exception. It’s modern, elegant and compelling. It’s glamorous.” – Gerry McGovern, Land Rover Chief Design Officer
ver since the Land Rover was first imagined back in 1947, the company has built vehicles that challenge what is possible. Land Rover vehicles epitomize the values of the designers and engineers who have created them. They enable drivers to make more of their world … to go above and beyond. The Range Rover Velar is a new addition to the Range Rover family — sitting between the Evoque and the Sport. The Velar offers a new dimension in glamour, modernity and elegance.
DESIGN The design of the Velar is revolutionary. Its elegant look and exemplary range of standard features, such as deployable flush door handles and integrated rear spoiler, all improve aerodynamic efficiency, while the foil-stamped grille gives the vehicle’s front profile an undeniable presence. Sleek LED headlights and rear lights are also standard.
system providing sharp graphics and optional Interactive Driver Display with configurable touch steering wheel controls.
CAPABILITY Range Rover Velar has world-renowned Land Rover capability at its core. Standard features include: All Wheel Drive (AWD) with Intelligent Driveline Dynamics (IDD), Adaptive Dynamics, Electronic air suspension, and Torque Vectoring by Braking to deliver a connected drive. Adding to driver assurance off-road, optional features include: All Terrain Progress Control (ATPC), Terrain Response and an Active Rear Locking Differential.
VERSATILITY To make your trip even more comfortable, Range Rover Velar provides 970mm head clearance and 945mm knee clearance for occupants, along with extra cargo space. Electronic air suspension enables automatic access height for elegant entry and the powered gesture tailgate allows simple loading with hands-free access.
DISTINCTIVE INTERIOR AMBIANCE The Range Rover Velar cabin is a calm sanctuary. Wind and road noise are minimized through the use of aerodynamic undertrays and acoustically laminated front glazing. Rear passengers benefit from reclining rear seats, optional four-zone climate control and optional 8” rear seat entertainment screens.
DESIGN ENABLED TECHNOLOGIES The standard Touch Pro Duo infotainment system, part of Land Rover InCOntrol technologies, makes life more connected and entertaining. The system seamlessly integrates two 10” high-definition touchscreens to enable you to make a phone call on one screen while navigating on the other. Touch Pro Duo may be complemented with full-colour Head-up Display, an optional state-of-the-art
EXTERIOR DESIGN Sophisticated. Intelligent. Advanced. Refined power and effortless elegance combine with exquisite effect in this outstanding example of contemporary automotive design. The Range Rover Velar is beautifully balanced, with optimized proportions. Its proud Range Rover lineage is instantly recognizable, from the formal, powerful volumes of the front end, through a flowing, continuous waistline, culminating in an elegantly tapered back end. Optional 22” wheels enhance the vehicle’s stunning proportions, further emphasizing the spectacular on road presence of the Velar.
INTERIOR DESIGN The cabin of the Range Rover Velar exudes elegant simplicity. The familiar Range Rover interior design architecture, with its strong elegant horizontal lines, blends seamlessly with innovative features to give a
CRAFTMANSHIP AND MATERIALS A team of specialists has meticulously developed every component you see and touch to deliver a refined, tactile experience. Supple leathers or premium textile and suede cloth can be specified for seats, steering wheel and extensively throughout the cabin.
ENGINES AND TRANSMISSION
feeling of calm, and enhance the driving experience. Two seamlessly integrated 10” touchscreens and minimalist controls as standard, give easy control of the latest advanced technology. As the vehicle is started and comes to life, the revolutionary Touch Pro Duo technology reinforces the overall sense of luxury and innovation. Everything has been designed and crafted to help you and your passengers arrive relaxed. The twin sliding armrests, which operate independently, help maximize individual comfort. Beautiful materials, including optional Windsor leather with a signature cut diamond pattern throughout the cabin,
add a contemporary twist. Modern premium textiles, expertly constructed in collaboration with one of Europe’s leading manufacturers of high quality and design led textiles, Kvadrat, are offered as an alternative to leather. The elevated position of the renowned Sports Command Driving Position is designed to enable you to see further down the road and view your surroundings with greater clarity. The option of Configurable Ambient Interior Lighting in a choice of 10 colours creates the right mood. The panoramic roof, standard on all models, floods the cabin with light; bringing the outside in and further enhancing the interior cabin.
A range of engines are available for the Range Rover Velar, and each has been optimized for specific attributes to cater for all needs — power, sheer driving pleasure and refinement. All engines are equipped with stop/start technology and smart regenerative charging; this feature harvests kinetic energy from braking to charge the battery for maximum economy, especially during city driving. Ingenium technology underpins the fourcylinder engine in the Range Rover Velar models. This low friction, all-aluminum engine has stiff cylinder blocks and twin balancer shafts to ensure inherently low levels of vibration, for smooth day-to-day performance.
REFINED EFFICIENT POWER Drivers have a choice between a 2.0L turbocharged diesel four-cylinder engine producing 180HP, and a 3.0L V6 supercharged gas engine delivering 380HP of refined and responsive driving. The later engine delivers 332 lb-ft of torque, while the 2.0L Turbocharged Diesel engine delivers CO2 from just 142 g/km. For more information about the Range Rover Velar, visit www.landrover.ca or stop in at Land Rover Halifax at 3365 Kempt Rd.
THE NEW RANGE ROVER VELAR
LISTEN TO YOUR INSTINCTS
BOOK A TEST DRIVE Some prefer to listen to their heads, others their hearts. With the New Range Rover Velar, you have the luxury of listening to both. Your head tells you, it’s a Land Rover with legendary go anywhere capability. Then take a look at the stunning exterior silhouette, the perfect waistline with ush deployable door handles and burnished copper details. Now listen. That’s the sound of your heart racing. Land Rover Halifax 3365 Kempt Rd Halifax, Nova Scotia, B3K 4X5, Canada 902 453 1233 landroverofhalifax.com
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