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FREE! Winter 2011

arts eats outdoors alive

In This Issue • Chloe Kim: Artist in Profile p. 2 • Making Beer Not War p. 3 • Swiss Guides: Peter Schlunegger p. 4 • Revelstoke Poutine Challenge p. 6 • Nice Beans! p. 7 • Revelstoke’s $2 Million Penthouse p. 8 MARKETING REVELSTOKE TO THE WORLD Visit our new Orton Avenue ofÀce.

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Chloe Kim

Arts

Traditional techniques inspired by local nature’s raw power guide unique synthesis by Aaron Orlando Trained eyes will immediately recognize there’s something unusual, something special in Revelstoke artist Chloe Kim’s renditions of familiar Revelstoke mountain vistas, such as the portrayal of Mount Begbie on the cover of this issue. There’s a stylized formality, a definite technique, but what is it? Newcomer Kim walked into the Revelstoke Visual Arts Centre in 2009 to see if her paintings were “good enough” for an upcoming exhibit featuring mountains. They were much more than that, and she was instantly embraced by the local art community. Kim earned her BFA in Oriental Painting from the College of Fine Arts at Seoul National University in Korea in 2001, and then her MFA from the same program in 2003. Kim moved to Canada about four years ago, but had been busy raising two young sons, with no time left over to paint. Suddenly inspired by one of her son’s paintings in 2009 she cleared a room and immersed herself portraying local landscapes and flora with tools and techniques steeped in hundreds, even thousands of years of Korean and Asian painting traditions. Preparing the canvas alone is time-consuming, requiring several washes using gelatin derived from animal bones. The result helps create the glowing translucence that lends mass and depth into her linear paintings. Her studio is filled with traditional Korean brushes, inks and dyes, all blended and orchestrated by Kim based on her formal education. She tells me she’s departing more and more from the conventional ways, synthesizing her own methods using modified classical techniques to create works unique in style and subject matter. Her new direction has been well received and commercially successful. After living in Seoul, then Surrey, B.C., she was suddenly inspired by the raw nature just out her window in Revelstoke. “This is what I wanted to do,” Kim says. “I’m full of inspiration here.” Check out her blog at artrevelstoke.com.

ON THE COVER Revelstoke View Cover: Chloe Kim’s Mount Begbie in Bloom #2. Above: Snowy Mountain #10. Left: Chloe Kim poses with Apricot Blossom, a new work featuring pigment on paper. She is pictured at the Art First Gallery at 113 First Street West in Revelstoke.

Chloe Kim’s work can be seen at the Art First Gallery, operated by the North Columbia Artists’ Cooperative. The gallery is located at #1-113 First Street West in downtown Revelstoke. 250-837-2212.

What is the Revelstoke View? Welcome to our first issue of the Revelstoke View, a quarterly supplement published by the Revelstoke Times Review. The Revelstoke View is a seasonal publication that highlights the best Revelstoke has to offer residents and visitors alike. In this and coming issues, we’ll bring you stories about Revelstoke’s best artists, outstanding eating experiences, exceptional recreation offerings and everything that makes living and playing in Revelstoke second to none. In addition to being a supplement to the Revelstoke Times Review, the Revelstoke View will also be highly-visible around town each quarter, and will be featured at many of the best shops, galleries, restaurants, cafes, hotels and public venues. We aim to be one of the first welcomes new visitors get in Revelstoke, and the first to welcome them back when they return. We’re not a “come visit Revelstoke” guide, but a “what to do now that you’re here” feature. We’re here to show you the best food, drink, shopping, art and culture Revelstoke has to offer. If you have any questions or enquiries about the Revelstoke View, please contact us at 250-837-4667 or find our contact info for our publisher, sales consultant or editor at www.revelstoketimesreview.com. If you’d like to feature the Revelstoke View at your public location, please ring us at 250-837-4667 for free copies. ~Aaron Orlando, Revelstoke Times Review editor

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Mt. Begbie Brewing Co.:

Make beer not war!

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Alive

by Aaron Orlando My goal was to uncover the grand unified theory of beer and physics. Bart Larson, brewmaster at Revelstoke’s Mt. Begbie Brewing Co., is well-known locally for holding a PhD in nuclear physics. Did this knowledge of the very nuclear structure of beer guide the brewery to wins at major brewing awards, including their best English India Pale Ale at the 2010 Canadian Brewing Awards for their Nasty Habit IPA? Was it the secret behind their silver at the same contest in the Kölsch section for their High Country Kölsch? I sat with Larson at the tasting bar in their First St. West brewery, questioning him on his career in physics, and its relation to beer. He studied at UBC and SFU in the Lower Mainland, experimenting at the TRIUMF lab. He shot lasers at pressurized helium targets. He eventually took his experiments to the Los Alamos National Laboratory in New Mexico – most famously home of the Manhattan Project. His forte was experimentation and technology. Larson tells me of a time they made pressurized vessels for gas out of glass about 0.1 millimetre thick. “I miss that part of the work, really,” he says. Soon the decision was upon him; move down south permanently or choose a life closer to home. A “B.C. boy,” Bart chose to come back to Revelstoke, founding Mt. Begbie Brewing Co. with wife Tracey in 1996. He continues to be a hands-on technologist, rolling up his sleeves to solve technical challenges in the brewery. A firm grasp of chemistry also guides his decisions, he says. Over 15 years, the brewery has won its share of awards, and has also grown and developed into a local institution. Their line this winter (pictured above from left) includes: 1. Their original signature Mt. Begbie Cream Ale, a golden ale with delicate, fruity flavour and a hint of honey. 2. The Powerhouse Pale Ale, a traditional full-flavoured pale ale driven by a big helping of lightly-roasted malt, with a caramel hint. 3. The Tall Timber Ale, their most popular brew. This moderately-hoppy, full-bodied English Brown Ale brings caramel undertones and some residual sweetness. 4. The Nasty Habit IPA features a blend of rich specialty malts and a hoppy profile that brought home the first place at the 2010 Canadian Brewing Awards. 5. The winter seasonal Bob’s your Dunkel is a dunkelweizen, an unfiltered wheat beer packed with chocolate and Munich malts. 6. The High Country Kölsch is a light, mildly-hopped beer originating in Köln, Germany, using Kölschbier yeast. Mt. Begbie has won several awards for this delicate and drinkable beer. So, does an intimate knowledge of physics drive Begbie’s award-winning brews? Not really, says Larson, but: “It sure helps.” What’s really behind it is a lifetime of beer appreciation. While the other teenagers were downing Lucky Lager, Larson was acquainting his palette to a range of Belgian-style beers. Before there were U-brews, he was experimenting with home brewing “since I was allowed to,” he says. So, no grand unified theory of beer and physics, but it’s assuring to know that many of us beer drinkers have chosen the faster track to brewmaster status than studying physics. Mt. Begbie Brewing Co. is located at 521 First St. West. They do scheduled tasting tours. Call 250-837-2756 for info.

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Mt. Begbie Brewing Co. founder and brewmaster Bart Larson explains brewing isn’t nuclear physics.

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SWISS GUIDES

Outdoors

Peter Schlunegger’s greatgrandfather Karl was one of the first Swiss Mountain Guides in Rogers Pass in 1899. Almost 70 years later, Peter continued his legacy, becoming one of the first heli-ski guides in Canada and a decade later founding Selkirk-Tangiers Heli-skiing – Revelstoke’s first heli-skiing operation. We look at his story and that of Swiss Mountain Guides in Canada. By Alex Cooper

P

eter Schlunegger, the founder of Selkirk Tangiers Heli Skiing, is the fourth generation of Swiss mountain guides in his family and the first since his greatgrandfather Karl at the turn of the 20th century to work in Canada. The history of the Swiss Mountain Guides in Canada is well entrenched in the annals of Canadian mountaineering and is the subject of a new exhibit at the Revelstoke Railway Museum. The first Swiss guide to operate in the Canada was Peter Sarbach, who was hired by the American Appalachian Mountain Club to lead hikes in Banff National Park in 1897. Two years later Canadian Pacific Railway hired two Swiss Guides – Christian Haesler Sr. and Eduard Feuz Sr. to work at their luxury mountain hotels. A year later, several more guides arrived and Karl Schlunegger was amongst them. He became one of the first guides to work out of the Glacier House lodge in Rogers Pass – a popular tourist and mountaineering spot due to its proximity to the massive Illecillewaet Glacier. He didn’t stay long and eventually returned to Switzerland, where he kept the mountain guiding tradition going in his family. His son and grandson, both named Hans, also became mountain guides and in 1944 Peter joined the clan and eventually also became a guide. In 1967, on his way back from a trip to New Zealand where he worked as a guide, Peter stopped in Banff to work as a ski instructor at Lake Louise. Schlunegger knew about his great-grandfather’s legacy but little else. “My mother used to talk about him but really

I didn’t know that much about him,” he says. A year later he was offered the opportunity of a lifetime by Hans Gmoser – a position as a guide with the fledgling heli-skiing company Canadian Mountain Holidays (CMH). Gmoser, an Austrian, was one of the founding members of the Association of Canadian Mountain Guides (ACMG), along with the Swiss Walter Perren and several others. He then went and transformed the face of Canadian guiding by

Courtesy Revelstoke Railway Museum

Kiwi (Lloyd) Gallagher and “Swiss Mafia” Herb Bleuer, Peter Schlunegger and Rudi Gertsch enjoy a day off from heli-ski guiding on top of Howser Peak in the B.C. Bugaboos in 1973.

starting CMH, the first commercial heli-skiing operation in Canada. To help lead guests, he hired four Swiss mountain guides known affectionately as the “Swiss Mafia”: Rudi Gertsch, Peter Schlunegger, Sepp Renner and Herb Bleuer.

“That was a dream come true for us,” recalled Schlunegger. “We all like skiing but ski instructing is just not the same as being out there in powder every day.” During the ‘70s, while with CMH, he completed his Swiss Mountain Guide Certification, guided numerous ski touring trips in the Rockies and throughout B.C., led a group of glaciologists to Mt. Logan, Canada’s highest peak, started Purcell Helicopter Skiing out of Golden, B.C., and established the Banff Mountaineering School. In 1978, Schlunegger blazed his own trail and founded Selkirk Tangiers Heli-skiing in Revelstoke. At the time, it was the only heli-skiing operation taking skiers out into the legendary powder of the area. Since then many others have followed in his footsteps. CMH established numerous lodges north and south of Revelstoke and Mica Heli-skiing and Eagle Pass Heli-Skiing have both made Revelstoke their home base while flying skiers into the mountains nearby. Three years ago Schlunegger, now 66, sold Selkirk Tangiers Heli-Skiing to Revelstoke Mountain Resort. Throughout the years, Schlunegger remained active within the ACMG, acting as an examiner for aspiring mountain guides. Over the years, the number of Swiss Mountain Guides coming to Canada has dwindled as their necessity has dwindled to to the number of Canadians entering the guiding industry. “We started off, there were four guides. Now there’s probably 100 guides working in the industry every day,” he said. The exhibit Swiss Guides: Shaping Mountain Culture in Western Canada is on display at the Revelstoke Railway from Feb. 4-26.

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Outdoors

Top: Early CMH heli-skiing in the Bugaboos, Vowell Glacier, B.C., in 1970. Jill Durance photograph, courtesy of CMH Heli-Skiing Archives. Above: Off-season work: Swiss guides shovelling snow off the roof of Glacier House. Byron Harmon photograph, courtesy of the Whyte Museum of the Canadian Rockies. Left: Swiss guide Hans-Peter Stettler leads a ski touring trip in Rogers Pass, Mt. Sir Donald in the back, 1974. Stettler represented Canada at the International Federation of Mountain Guides Association (IFMGA) for almost 20 years. Photograph courtesy of Rudi Gertsch.

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Eats

SEARCHING for Revelstoke’s best poutine

P

outine, long a much-maligned Quebec dish, has been capturing the rest of Canada’s hearts as the ultimate comfort food. There’s only three ingredients – french fries, cheese curd and gravy – but getting it right is no easy task. To find out which Revelstoke pub does it best, the View sought out four experts in poutinerie (aka, Québecois.) We led them on tour of local establishments. Each judge gave a score to each element of the poutine as well as how well the three ingredients fit together. We then took the average to find the winner.

SEB GRONDIN, GRANBY

Alex Cooper/Times Review

MARTIN HAMEL, RIMOUSKI

OLI MEILLEUR, TREMBLANT

GUY LAFOND, ST. CELESTIN

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Big Eddy Pub

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Fries: 3.1 Gravy: 3.9

Cheese: 3.9 Overall: 4.4

The fries were given a touch of criticism but the cheese and gravy gave this poutine the win. “Quantity’s perfect,” said one judge.

Fries: 3.4 Gravy: 3.4

Cheese: 4.1 Overall: 4.1

Judges loved the amount of cheese. “Like in Quebec,” said one.

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Fries: 3 Gravy: 3.9

Cheese: 3.3 Overall: 3.4

The cheese and gravy were praised, though there was too much of the latter. “It’s not a soup.” The fries were also criticized for not being homemade.

Fries: 3.6 Gravy: 3.4

Cheese: 0.8 Overall: 3

Low price and good fries and gravy made up for the lack of cheese curds on this British twist on poutine. “Grated cheese is a big downer,” said one critic.

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Cheese: 2 Overall: 2.1

A lack of cheese and gravy and the use of frozen fries meant poor scores for this poutine. “Way too expensive for what you get,” added one judge.

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Fries: 2.5 Gravy: 2

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IT’S NOT A GRIND WHEN YOU’RE MAKING

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Drink

NICE BEANS

Big Eddy’s Stoke Roasted Coffee Co. rises through the great recession to carve out a viable local niche by Aaron Orlando Cono Conor Cono n r Hu H Hurley urlleyy ((left) left le fftt) an and d Ma Mark rk H rk Har Hartley a tltleyy o ar operate pera pe r te R Revelstoke’s evel ev ellsttokke’ e’s own ow wn St Stok Stoke o e ok Roasted Co. Ro oas aste ted d Co Coffee C o. and they’ve tied into larger programs such as Fair Trade, Rainforest Alliance and Utz Kapeh. They’ve also worked on building key local business partnerships. Stoke coffee is served and sold in many local shops, cafes and restaurants. For Hartley and Hurley, the Stoke Roasted Coffee Co. is also about a lifestyle. They both live for backcountry touring. Running your own business gives them an out from shift work and more time in the snow. Or as Hurley puts it, they want “to create a good product and live in a place where you like living,” -- creating a lifestyle that leads to first tracks after a skin up, or fresh tracks on the Big Eddy dike on cross-country skis. The Stoke offers nearly 10 different blends, mixed from raw beans stacked in large sacks in their small, industrial workspace in the Big Eddy. They include the Big Eddy Blend, a mix of beans from Africa, Central and South America; or their Eastside Espresso, a five-bean blend from estates and co-ops in Central and South America, Africa and Indonesia. Their One World original offerings are single-origin coffees, sometimes derived from one farmer alone. Right now they’ve got a direct-trade Ethiopian Nigusie Lemma, described as fruity and clean, and also a organic, full-bodied coffee from Papua New Guinea. “This coffee is going to make you feel better,” adds Hurley, who has quite a flair for quotable marketing talk. “Why would you drink a Thunderbird when you could drink a Malbec?” he asks.

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hen the Stoke Roasted Coffee Co. opened their doors just over two years ago, the timing for opening a small business couldn’t have looked worse. The world economy teetered on the brink and the local economy seemed to be grinding to a sudden halt. Proprietors Mark Hartley and Conor Hurley have soldiered through it all, carving out a successful niche in the local market. We spoke with them last week at their Big Eddy roasterie to find out what they’ve done to overcome the challenges and remain standing and growing over two years later. Freshness is their key advantage; most coffee you buy off the shelf is stale, they say. Roasted coffee is a perishable. Roasting twice a week and then delivering coffee with date stamps is one key advantage generic brands and other specialty coffees can’t offer. Other companies don’t date-stamp because “they’re telling people they’re buying stale coffee,” they say. Freshness is a big component of overall quality, which is also key. They’ve worked hard to refine their roasting techniques and blend, which enhances their quality beans. “I think there’s a difference between bringing coffee to the masses as opposed to the people,” says Hurley of their greater philosophy as he works their Diedrich roaster. He credits part of their success to using opportunities like the farmers’ market to spread the word around town and generally building awareness about quality ethical coffees in the community. Ethical, fair-trade, organic coffee has been at the core of their business since day one


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Living

THE PENTHOUSE at the Nelsen Lodge The living room

The master bedroom

Alex Cooper/Times Review

The kitchen

Experience Revelstoke ambience in style Updated bedrooms each with their own private bath Just a few blocks from downtown REVELSTOKE A short drive to RMR SNOWED INN Flat screen TV’s and Cable Television revelstokesnowedinn.com

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he penthouse at the Nelsen Lodge at the base of Revelstoke Mountain Resort is for sale for the tidy sum of $2,000,000. What does that investment get you? Let’s see. • 2,100-square-feet of living space mere steps from f the Revelation Gondola. • Living room with 52” flat-screen TV, fireplace and a an 18-foot-high vaulted ceiling • 3 bedrooms, all with king-sized beds and flatscreen TVs s • 2 queen-sized pull-out couches • 3 bathrooms, all with heated floors, showers and a double sinks and two with bathtubs

• Fully equipped kitchen with Miele appliances, silent dishwasher, full set of cutlery and all utensils and a $3,000 beer & wine fridge • 2 fully programmable thermostats; one for each side of the suite • Three outdoor decks – one large one off the living room, a second of the small bedroom and a third off the master bedroom • Access to an outdoor pool, hot tub, fitness centre and owners entertainment facility (starting next year). If $2,000,000 is too rich for your blood, you can rent it out for $999/night in peak season.

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If you would like to advertise in the Spring edition of VIEW please contact Mavis or Suzi at 250.837.4667. VIEW Spring is due out at the beginning of April. The advertising deadline is Friday, March 18th.


View 01 Winter 2011