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Spring 2014


PLUS Vital Vita How a MB company is helping to keep you healthy

pg 15

FROM THE CHEF Spring Chicken Simplicity at its finest

FITNESS Body Mass Index and how to read it


Be true to the two of you


SPECIAL FEATURE er: Wedding Prim

It takes aNCAA villageExposu NCAA Expo May 17 - 19 , 2 to raise a child. NCAA Expo May 17 - 1 Jonathan Toews Comm

May 17 - 19 Jonathan Toews C 1188 Dakota St to get tips and tools for an alcohol-free pregnancy • 8 NCAA Division 1 and Division 3 hockey coaches w 1188 Dakota Str sessions.

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• 8 NCAA Division 1 and Division 3 hockey c sessions. Showcase games on all 31 days • 8 NCAA Division and Division 3 hockey co sessions. • enrolment Showcase- games all 3 days Limited Open toonplayers born 1998 to • • Showcase games on all 3 days Limited enrolment - Open Cost of Camp $475. Includes GST to players born 1 • • Limited enrolment Open to players born 19 Costsessions of Campon$475. Includes Information College HockeyGST for players to general public - limited seating . GST • • Cost of Camp $475. Includes Information sessions on College Hockey fo

NCAA • Exposure Cam • NCAA May Exposure 17 - 19 , 2014 Cam

• May 17 - Community 19 , 2014 Centre Jonathan Toews to general public - limited seating . Jonathan Toews Community Centre Email info on camp or info sessions 1188 •Dakota Street, Winnipeg • for Information sessions on College Hockey for general limitedorseating . • toEmail for public info on- camp info sessions 1188 Dakota Street, Winnipeg 8 NCAA Division 1 and Division 3 hockey coaches will work with players in dai

• • Online : www.stixhockeyacademy • camp Email registration for info on camp or info sessions sessions. • 8 NCAA Division 1 and Division 3• hockey coaches will work with players in dail Online camp registration : www.stixhockey partners • sessions. Showcase games onProud all 3 days • Online camp registration : www.stixhockeya •• Showcase games on- Open all 3 days Limited enrolment to Proud players partners born 1998 to 1994.

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• • Email for info on camp or info sessions sessions. Online coaches camp registration : • 8 NCAA Division 1 and Division •3 hockey will work with players in daily skill sessions. • Showcase games on all 3 days• Online camp registration :

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general public limited . • to Email for info on -camp orseating info sessions • 8 NCAA Division 1 and Division 3 hockey coaches will work with players in daily skill • Email for info on camp or info sessions sessions. • Online camp registration :

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19  Local Assets

The Travel Mug Café: A taste of home with a foreign feel

20  Out and About

Life’s a Beach: Enjoy sunny days just hours from the city



8  Winnipeg Women’s Wedding Primer:



Be true to the two of you


5  Fitness 6  Ask the Expert 15  Your Health DISH

22  From the Cellar 24  Out to Lunch 26  From the Chef HOME & GARDEN

27 Inner Sanctum 30 Room with a Loo

22 SPRING 2014



editor’s perspective


The guide for living local

Spring 2014: Volume 15, Issue 1

pring is in the air.

Oh, how I wish that was true. As I write this I have a space heater blowing on high at my feet, and it’s a chilly -25 outside, even without the wind chill factored in. It won’t be long though, before we get a few huge dumps of the March snow that Manitoba is famous for, then the temperatures will start to creep up little by little and everything will be messy, but warmer. I’ll happily take the mess if it means not having to plug my car in anymore. One thing that tends to come along with spring is the buzz about upcoming nuptials. Couples that got engaged over the holidays or Valentine’s Day are all atwitter, and plans for weddings are in full force. This issue we’ve done our first ever bridal feature, with insight on how to book a photographer, locations for a ceremony, how to find a dress and more. We’ve spoken with couples who have already been through it, and they give some great advice, most pointedly: it’s your day, make it about you.



There’s a love story behind every wedding – keep that your main focus.

Our cover story is as inspiring as ever. Dr. Erma Chapman is the CEO of Macdonald Youth Services, a challenging role where she uses her passion to help young people living in crisis. Despite the heartache that can come along with the job, she has also seen her share of success stories, and reading about them may inspire you to try to make a difference in someone’s life. I’d like to take a moment to congratulate our From the Cellar contributor, Randy Sawatzky, on his new position with Yes! Winnipeg. Randy has contributed to Winnipeg Women for over two years and we are sad that this issue will be his last, but we wish him the best of luck! On the Winnipeg Men side, our cover story is 100 Reasons to Love Winnipeg. This issue is the first 25 reasons, and I encourage you to take a look and let us know if there is anything you’d proclaim as a reason to love Winnipeg. Email anything you’ve got to Here’s to warm temperatures and new beginnings for the spring!

EDITOR Alison Mintenko CONTRIBUTORS Ian McCausland, Holli Moncrieff, Randy Sawatzky, Kathryne Grisim, Bernice R. Bowley, Jim Peters Rob Thomas, Candice G. Ball, Joanna Graham, Elizabeth Russell

Published by


CREATIVE DIRECTOR James T. Mitchell WEB DESIGNER Caleb MacDonald For inquiries contact: (204) 480-4400 Subscriptions Write or subscribe via our website:

Winnipeg Women Magazine 531 Marion Street Winnipeg, MB R2J 0J9 (204) 480-4400 FAX: (204) 480-4420


Winnipeg Women Magazine celebrates the diversity and accomplishments of Manitoban women and offers information and inspiration for personal and professional success. Winnipeg Women Magazine is published four times a year by MediaEdge Publishing Inc; promotional copies are distributed free to selected areas in Winnipeg and throughout Manitoba. Reproduction in whole, or in part, is prohibited without written permission from the publisher. © MediaEdge Publishing Inc. 2014. All rights reserved. Printed in Canada.


id you see the Jonathan Toews commercial with Canadian Tire? Filmed right here in Winnipeg at the MTS Centre! A lot of local Winnipeggers were included! Congratulations to Jonathan and all of his success! Home

town boy includes his home town!



Canada Post Publication no. 40787580 Return undeliverable Canadian addresses to the MediaEdge Publishing address shown above.

To preserve the editorial integrity of our magazines, MediaEdge Publishing follows strict editorial guidelines based on those set out by the Canadian Society of Magazine Editors. To read more on these guidelines, go to, the website of Magazines Canada and head to the Advertising—Editorial Guidelines link under Advertising.



Body Mass Index and how to read it Written by Jason Penner; BESS, NSCA-CSCS Aspire Fitness, 3501 McGillivray Blvd, 204-832-0328


’m sure you’ve seen that chart in your doctor’s office, where when you line up your height and weight it tells you that you’re a number between 12 and 42. What does that all mean? Well it’s important to know what that chart is designed to do. For those who have taken a stats class this might be old hat, but for those who haven’t it is designed to generate false positives. It is designed to be conservative, to trigger a further investigation. What BMI doesn’t take into account is body composition, what your body is made of. If it has a higher than average muscle mass, it will be more dense. Let’s look at Jon Montgomery who in 2010 brought home some Olympic hardware for Canada. If you use his height of 175cm and weight of 75kg, he was bordering on obese. Probably not the case for an Olympian. If we then investigate this further we would find out that he is in fact not obese but actually in very healthy form.

The BMI chart is in a doctor’s office as a quick reference which in turn is used to further look at an individual if they test outside that range. Being inside the healthy range doesn’t mean you’re fit, nor does being outside that range mean you’re unfit. It is just there as a guide. So if BMI doesn’t tell the whole story, how can we determine a healthy weight? What we in the industry use most often would be body fat. Ranges for body fat depend on gender as well as age, but a good starting point for men would be between 8-20% and women between 20-30%. There are a few different ways of measuring body fat, each with their own challenges. The most famous one, probably because it looks the coolest, is the underwater fat test, or, to be technical, hydrostatic weighing. There are lots of other tools around, skinfold measurements, bioelectrical impedance analysis, and dual-energy X-ray absorptiometry to name a few. Very wordy names that all do similar jobs. So to sum everything up, take your BMI with a grain of salt. Look at it as a piece of the puzzle but not the whole thing. Investigate why you’ve gotten that number and make the appropriate changes if needed. For more information about body composition and ways to test it, visit us at

For more information about BMI scan the QR code




Ask the Expert

NoMeans Really No

By Bernice R. Bowley



e’ve all seen the sensational or sensationalized American media stories centring around rape, as it is called there, on college campuses. The two garnering the most attention occurred on college campuses at Duke, North Carolina, and in Steubenville, Ohio. We had a Canadian version at McGill. The stories involve one or more star varsity athletes, alcohol, parties, social media and the sexual assault of a young woman. More recently in Canada, we beheld the sad end to Rehtaeh Parson, whose suicide is attributed to an alleged sexual assault and subsequent cyberbullying that involved the distribution of photos of the alleged rape.

These events have spawned a dizzying number of pundit debates and commentary on related issues, including victim blaming (the idea that the victim is at fault because she put herself in a dangerous situation), or whether there is a rape culture in certain sports or societal segments. Editorials decrying the conviction and punishment of the perpetrator in social media before trial are too numerous to count. So are the studies and statistics on the under reporting of sexual assault. I don’t want to engage in the same provocative debates. Rather, the purpose of this article is to provide a brief overview on legal issues relating to sexual assault in Canada and Manitoba, the thinking being that informed people are smarter people. Being smarter about sexual assault means people are safer.



It was in 1983 that amendments were made to the Criminal Code of Canada to, among other things, change the law so that husbands could be convicted of sexual assaults on their wives. Prior to that, marriage was presumed to give husbands a right of sexual access to their wives. From this rather antiquated starting point, the law on sexual assault has evolved, even if certain individual or group beliefs in Canadian society have not. Until 1999, a judge could infer consent to sexual assault, or sex, despite the woman’s express evidence at trial that she did not consent, on the basis of her consumption of alcohol, presence at a party or other “suspect” gathering, provocative dress, getting a ride in a car, engaging in a kiss, etc. Generally speaking, these kinds of factors can no longer be used to justify a sexual assault. In 1999, in R. v. Ewanchuk, the Supreme Court of Canada held a defence of “implied consent” to sexual assault did not exist. Instead, actual consent needed to be established, with the crucial time for the consent to be given at the time contact is occurring. This means that a perpetrator cannot proceed on the basis that a woman who stops resisting repeated advances out of fear has consented to the subsequent acts. There still remains a defence of mistaken belief in consent available to an accused who acted on a faulty perception of the facts. When this defence is raised, consent is analyzed from the accused’s perspective. The

defence is successful only if the accused establishes that he reasonably believed the complainant communicated, by words or behaviour, consent. Mistaken belief in consent continues to be the defence to many charges of sexual assault. The Supreme Court of Canada again dealt with the issue in R. v. J.A., in 2011. The Court reiterated that consent requires “a conscious, operating mind, capable of granting, revoking or withholding consent to each and every sexual act.” The Court further said that “an accused cannot say he believed the complainant was consenting: he must also take reasonable steps to ascertain consent…” The Manitoba Court of Appeal has said that “there must be an evidentiary foundation which lends an air of reality to the defence of honest but mistaken belief in consent.” No still means no, to each and every sexual act. These described evolutions in the law are not meant to suggest that all is perfectly well in the justice system when it comes to the reporting, prosecution, conviction and sentencing of sexual assault crimes, or that out-moded and discriminatory treatment of complaints does not occur. According to Statistics Canada, despite legal changes and better systemic support for victims, sexual assault conviction rates are still lower than the rates for every other violent crime except one (Adult Criminal Court Statistics for 2010–2011). Sexual assault continues to occur on a horribly regular basis, to a wide segment of our population, male and female. WINNIPEGMAG.COM

There isn’t enough space in this magazine to discuss all of those issues. It is up to all of us to consider historical injustices, prejudices, archaic thinking and to do our best not only to teach our children how to be safe and protect themselves. However, we must also teach our children about personal responsibility for their actions toward others, that violence is wrong, and that sexual contact, without clear and unequivocal consent, is a crime. We want to get to a time when women, girls, men and boys ought to be able to live their lives, have fun, go places and interact with others without expecting to be raped.

Bernice R. Bowley is a lawyer and senior litigation partner at Fillmore Riley LLP. She is one of the lawyers retained by the Province of Manitoba as Independent Counsel for victims of sexual assault, both minors and adults, to advise them as they go through the criminal prosecution process. She can be reached at (204) 957-8353 or

St Paul’s High School is excited to unveil its 28th Annual Fashion

Show in support of the Magis Fund. Come enjoy an exciting evening featuring a fabulous “Great Gatsby” themed fashion show, delicious dinner and a chance to win incredible prizes.

The Fashion Show will kick off with the Class of 2014 students hitting the runway, accompanied by models from Panache Modeling Agency and featuring apparel from Winnipeg’s finest clothing stores. The annual Fashion Show generates much needed funds for the Magis Fund. The Magis Fund provides financial assistance to students who cannot otherwise afford to fully participate as they would like in school life at St Paul’s. Band instrument rentals, sports equipment, tutors, school trips, school attire and graduation costs are some of the many areas to which the Magis Fund allocates financial assistance. Through your attendance and support of the Fashion Show you help make a deserving student’s St Paul’s experience even better.

Thursday, April 24, 2014 Reception 5:00 p.m. – Dinner 7:00 p.m. Victoria Inn Hotel & Convention Centre, 1808 Wellington Ave. Tickets: $75 each (Individual tickets or tables of 10 available) Purchase Tickets Online at:

Calling Winnipeg Writers!

Interested in having your byline appear in print? Winnipeg Women and Winnipeg Men welcomes original ideas for articles based on all things local. We accept unsolicited proposals from established freelance writers for features and some departments. Please send story ideas and a writing sample to

Send a brief written query outlining your idea. The proposal should provide a description of how you would treat the subject, and previous writing examples. You will hear from us only if we are interested in publishing your materials. All submissions are on speculation. We cannot acknowledge receipt, and we do not send out rejection letters. Please do not send completed unsolicited material. If your query is time sensitive, please email it well in advance and make note of this in the subject line. Out of necessity, by submitting an idea you voluntarily relinquish all copyright or other legal claims. To inquire about distributing copies of Winnipeg Women / Men at your business or event; contact WINNIPEGMAG.COM



By Candice G. Ball

Winnipeg Women’s

WEDDING PRIMER Image by Jennifer Lee Photography





Image by Jennifer Lee Photography

special feature

Image by luckygirl photography Image by It’s a Love Thing Photography


ally Erjavec Fisher had no illusions about her nuptial day. “It’s one day. It’s every day after the wedding that counts.” Still, she and Troy Fisher wanted to create a special day to celebrate the love they had found in each other and the coming together of two families. “It’s a miracle when two people find each other,” says Erjavec Fisher. “The day was about our personality as a couple and those people who will be supportive of the marriage during good times and bad.” There’s a love story behind every wedding and it’s important to keep that story in the forefront and not get overwhelmed by all the decision-making that goes into the big day. Erjavec Fisher found a dress that made her heart skip a beat, booked a great venue for their families and planned a day that was true to their love story. The couple even stayed on budget. Delaney Vun and her husband, Bhavesh Mistry, also created a day that was true to who they are as a couple and their wedding will go down in history as the first one to be held at Adrenaline Adventures. With the help of some recently married Winnipeg women and the professionals, Winnipeg Women magazine will offer you a primer on wedding planners, dresses, venues and photographers.




special feature THE WEDDING PLANNER Amanda Douglas Events, Events by Emma, Madeline’s Weddings and Soirée Event Planning are just a few of the reputable wedding planners in Winnipeg. If you choose to go with a wedding planner, you will reap the benefits of working with professionals who have strategic relationships with hotels, restaurants and outdoor venues, florists, photographers, bakers, DJs, live bands and stylists. Engaging the services of a planner who lives and breathes all the details that will come together with seamless execution on your wedding day can also take the pressure off you and your partner. Events by Emma offers six levels of services: hourly consulting, month-of and event-day direction, full-service event coordination and planning, event production, event design, and décor and event rentals. “We offer A to Z services for weddings,” says Emma Singh, Founder and CEO of Events by Emma (EBE). “Most couples do the full-service event coordination and planning. We tend to provide couture–highly stylized weddings.” EBE also specializes in South Asian and fusion weddings, which tend to be multi-day celebrations, with several events leading up to the wedding day. These weddings are large, vibrant and elaborate, requiring meticulous planning. The average budget for a wedding done by EBE is $30,000 to $75,000. EBE consulting fees range from $1,000 to $7,500.

Kayla Mendoza slipped into her Wedding Dress this past October feeling like a different woman from when she had bought the dress in February 2013. Between April and September Kayla had lost 43 pounds and 4 and ½ dress sizes, with the help of the staff of Lindenview Weight Loss and the Ideal Protein Weight Loss Method.

Image by luckygirl photography

From fine linens to lavish floral arrangements to photographers, EBE presents options to the bride and groom based on their personal style. “You really want the couples’ personalities to shine through. So it is often a process of mix and match.” While there are many advantages to engaging the services of a wedding planner, such as not having to agonize over to-do lists and rollback schedules, some couples prefer the do-it-yourself approach. After

Before Created by a Doctor, the program is easy to follow, and provides rapid effective results.With a multitude of food choices, the program fits the needs of anyone who wants to shed a few extra pounds. Kayla’s experience has led her to become a certified coach , who is “excited to help others who are struggling with their weight.”

For a consultation with Kayla or one of our other coaches call 204-453-6282 or email us, to book today. For more info visit us at



Aside from engaging the services of “day-of coordinator,” Vun and her partner planned the wedding themselves. Erjavec Fisher and her husband also selected the venue, the photographers, the fashions, the décor and the food. Both couples created a budget and made decisions about what matters most to them. “It was important to have our wedding reflect us and we footed the bill. We put together that day,” says Erjavec Fisher. Vun and Mistry also paid for their own wedding, which was held at Adrenaline Adventures and had traditional Hindu wedding elements. “It was very us and it was very fun,” Vun says.


special feature THE DRESS


Every bride wants to shine and feel beautiful on her wedding There’s no shortage of beautiful indoor and outdoor weddingday. Winnipeg has some excellent bridal boutiques with a selecappropriate venues in Winnipeg. The challenge many brides tion of dresses that will flatter any figure. and grooms face is securing a date because Bliss Bridal Boutique, Chantal’s Bridal and most venues book up quickly. For long Formal, C.K.LY Fashion & Bridal, 7th Avenue weekends, you may need to book one to Fashions and Stella’s Bridal & Evening two years in advance. For most weekends, Collections are all seasoned in meeting you’ll need to book your venue six to nine Hair Passion was established brides’ needs and offering the personalized months in advance. in 1988. I, Georgia Skarpias, service you would expect. bought the salon in August 15, Some of Winnipeg’s hottest wedding spots 1992, which was the best deciWhen faced with a dizzying array of exquiare The Fort Garry Hotel, the Fairmont, the sion of my life. Six years later site designer wedding gowns, where does Delta Winnipeg Hotel, the RBC Convention we lost our salon in a fire, but a bride start? “The most important thing to Centre Winnipeg, Assiniboine Park and golf with great determination we keep in mind is that the bride should stay country clubs. re-opened two months later. focused on how she wants to feel on her The Fort Garry Hotel is one of Winnipeg’s special day,” says Monica Montanaro, the In the meantime we worked most popular venue spaces for weddings Manager at Stella’s Bridal & Evening Collecin a 12 x 12 room at a senior’s of all kinds. With their spectacular balltions. “Many brides bring multiple people manor which is where I have rooms and the hotel’s one-stop shop shopping with them and it’s easy to get another hair salon. approach to weddings, it’s not surprising swayed by others’ opinions. It’s important The Fort Garry Hotel does about 200 As the business got bigger for the bride to stay true to her own style. weddings per year, accommodating everyso did the number of She should look like herself, just the very thing from 50 to 500 guests. employees. In addition to best version of herself.” Vun found her dress at Stella’s Bridal. The strapless, ivory mermaid-style dress with buttons down the back spoke to her simple, elegant style. She did have significant tailoring done and transformed the dress from a full-length mermaid-style gown with a train to a knee-length dress that flattered her fit, petite figure.

hair we also offer Tanning, Permanent makeup and soon an estitition. I hope to meet all of you

“I wanted to look good but I also wanted to feel comfortable,” says Vun. “An over-the-top sparkly dress just isn’t me. I wanted to be able to kick my shoes off and dance at my wedding.” Erjavec Fisher found the dress of her dreams at 7th Avenue Fashions. It was a variation on a dress she first saw in a wedding magazine. “I fell in love with an Allure dress, but I ended up going with a Mori Lee that looked remarkably similar and fit better.”



“Many of the brides tell me they have dreamed about having their wedding here since they were little. Growing up in Winnipeg, they thought The Fort Garry Hotel looked like a castle and they wanted



The strapless gown, with its beaded-bodice and ruffled organza skirt, would make any bride feel beautiful, but for Erjavec Fisher, the selling feature was the lace-up back. “The last thing I wanted to worry about on my wedding day was how my dress was fitting. I liked the fact that it fit like a corset and flattered my chest and my waist. It held everything in the right place. When I tried it on, I knew it was the one.” There is “the one” for every bride. “There are different style gowns to flatter every body type. A consultant knows their stock best and pulls the dresses to fit each body type,” says Montanaro. “In 2014, the hot trend is colour. We’re seeing lots of blush, champagne and gold gowns. Of course, lace is still going strong and we’re seeing brides going for longer, more dramatic veils.” WINNIPEGMAG.COM


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special feature Girl Candy Shop is Winnipeg’s top provider of fashion and luxury. Our mission is to deliver unrivalled personalized styling services to our clients, while making the shopping experience relaxed and fun! When you walk into our boutique you’ll find yourself amongst the season’s most coveted styles for women in a stress-free shopping environment. Each and every item on our shelves is hand-

picked with our customers in mind. With a wide range of styles and sizes and frequent new merchandise, Girl Candy Shop truly has something for everyone. Whether looking for designer and contemporary ready-to-wear clothing or amazing shoes and accessories, Girl Candy Shop is truly your one-stop shop! Find us on Grosvenor, just off of Stafford. Come visit us and get inspired!

When the

invitation arrives...

IN THEIR OWN WORDS SALLY AND TROY How they met: A mutual friend played cupid and introduced us at a lunch at Don Pedro’s. Engagement: We got engaged during a trip to the Mayan Riviera 10 months after our first date. He proposed in a little hut overlooking the ocean—it was very sweet and romantic. Married: May 26, 2012

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Words of Wisdom: I highly recommend planning as much together as you can and writing your own vows. It’s the start of another chapter in your journey together as a couple and an opportunity to personalize the commitment you are making to your partner and each other.


Image by It’s a Love Thing Photography

to be the princess of the castle,” says Sherraine Christopherson, Director of Sales & Catering at The Fort Garry Hotel. While consulting with couples, both the bride and groom often experience immense relief as they’re presented with the details. “With our specialty designed wedding packages, we’ve thought of everything to help plan a magnificent wedding. It doesn’t get any better,” says Christopherson. From opulent ballrooms to Tiffany chandeliers and delicious cuisine, it is hard to go wrong holding a wedding at this grand castle so close to home. For Vun and Mistry, a traditional romantic setting just didn’t fit. “We love the outdoors and knew that we definitely wanted our wedding to take place outdoors as much as possible. We also love dancing and good music so we knew that that was also important. Combine those two and we got: sand dance party,” she says. Although Adrenaline Adventures had not done a wedding before, they were very accommodating and open to creating the experience Vun and Mistry wanted. “Our wedding ceremony was in the evening and was followed by a cocktailstyle dinner of passed appetizers and buffet. Both took place in the lounge of our venue. The dancing followed on the beach volleyball court below the lounge,” says Vun. “It was perfect for our day. We were very happy with how it came together and the venue worked well for our 120 guests.” After making several calls, Erjavec Fisher and her fiancé chose Niakwa Country Club. The location was convenient for relatives coming in and staying nearby and after enjoying a sample dinner, the couple agreed the food was top-notch. WINNIPEGMAG.COM

“At some weddings, you get a small piece of meat and a few vegetables arranged in a pretty pattern and the guests go away hungry. We found the portions were generous and the food was delicious.” It was also perfect for the 107 guests. “We had plenty of space but there was an intimacy about the way the tables were arranged. No one felt terribly far away. It had lots of lush green space and it was affordable.”

THE PHOTOGRAPHER You will cherish your wedding photographs for the rest of your life. If you plan on having children, your future kids will come to cherish the photographs of their mom and dad’s wedding day. Don’t try to scrimp and save on the photographer. Hire a professional with whom you and your partner have a good rapport. Winnipeg has an abundance of skilled and seasoned wedding photographers. Cheryl Struss Photography, Chris Jensen Studios, Jeremy Hiebert Photography, luckygirl photography, Modern Pixel Photography and Moore Photography all have excellent reputations–and that is by no means a comprehensive list of wedding photographers in Winnipeg. A good place to start is by visiting photographer’s websites and checking out their wedding portfolios. If a photographer’s style or approach speaks to you, set up a consultation. For Erjavec Fisher, her engagement photos were just the beginning of the relationship with Jennifer Lee Photography. The photographer shot her wedding and most recently photographed Erjavec Fisher’s baby, Edward. Vun and Mistry chose It’s a Love Thing Photography and found the SPRING 2014


special feature

Image by It’s a Love Thing Photography

entire process very relaxed. “We were very comfortable with Amber and Jordan McLean. During the event, we barely noticed they were there and they did a good job capturing the beach dance party and all the fun.” Rachael King Johnson, Principal Photographer at luckygirl photography, says the engagement session is usually a part of a wedding package and it’s a crucial point of connection. “For us, engagement sessions are an important part of our process to genuinely connect with our couples,” explains King Johnson. “We want to capture them on their wedding day as if we’re an old friend, and the engagement session helps to build that foundation.” How do you know if you’ve found the right photographer? “When a bride’s searching for her wedding dress, she ‘just knows’ when it’s the perfect fit. Something about a photographer’s images stand out amongst the others and then meeting up will confirm that connection,” says King Johnson.

THE HAPPILY EVER AFTER By bringing together some traditional wedding elements— such as a ceremony in a Catholic church for the Erjavac-Fisher wedding and a Hindu canopy called a mandap for the VunMistry ceremony—and the personality of the partnerships, both couples created a wedding day that was true to who they are as a couple. “It was very important to us that our wedding be a reflection of us and that is one of the most common and best compliments we get about our wedding–that it was so us,” says Vun. Both couples paid for the weddings themselves and stayed under a $25,000 budget. The resounding advice from both couples is “do what you want.” Be true to who you are as a couple and let what makes your partnership unique shine on your big day.

DELANEY AND BHAVESH How they met: We met playing Ultimate Frisbee. We started out as friends and then began dating a year later. Engaged: There was no formal engagement. We just decided it was time to get married. Married: August 17, 2013



Words of Wisdom: Identify those parts of your wedding day that are most important to you and your partner and focus your energy and budget on those things. Having a fun party with a great DJ, and tasty food and drinks was most important to us, while other things such as decorations and the wedding dress weren’t a priority. The dress was less than $1,000 before alterations and our flowers were from Costco!

Image by It’s a Love Thing Photography



Vital Vita



t’s official: Canadians care about their food. A recent study released by the Canada Organic Trade Association (COTA) revealed the sale of organic products in Canada has tripled since 2006 – making Canada the fourth largest market for organic products in the world. On a local level the popularity of organic food – and health-awareness in general – is reflected by the continued robust growth of Vita Health Fresh Market, an iconic, family-owned, Manitoba company that has been in the business of keeping people healthy for more than 75 years. Mathew Holtmann, the owner of Vita Health Fresh Market, says, “Our newest location in Westwood has the largest selection of natural and organic products

in the city. As the industry continues to evolve, so does Vita Health. This location is a perfect example of how we’ve grown our format to meet the consumer demand for a larger selection of healthy, sustainably-produced grocery items – you can truly do all your grocery shopping in this store.” “I‘m particularly excited about our expanded offering in the deli section, with fresh fish, salads, and deli meats, as well as our expanded offering of healthy ready-to-go meal options supplied by local, award-winning chef, Ben Kramer, of Diversity Foods. We’re proud to be a locally owned and operated company giving Winnipeggers the kind of shopping experience they are looking for to support a healthy lifestyle, and getting it

Your Health done with the best local producers and partners available from Winnipeg and across Canada. In addition to the expanded fresh deli, the store also features a large dairy section featuring organic cheeses – both local as well as renowned Quebec cheeses – and local, organic milk, butter and kefir. Anybody who loves food will savour the rich, full flavours of organic dairy products. With people’s increased interest in health and nutrition, demand has also increased for foods that were once considered niche markets. Nowhere is this more visible than with the rise in demand for glutenfree products. The Westwood location has devoted an entire section to glutenfree and offers everything from pastas, pancake mixes and sauces to dessert items, for those looking to limit their gluten intake. “We source local products direct from local farms and have the largest selection of local produce, meat, dairy, baking and natural skincare – we’re like a farmers market open seven days a week,” Holtmann says. The organic food movement doesn’t just end with food. Supplement companies have embraced the move to green with new lines of organic protein powders and multi-vitamins made with organic, fermented vegetables and herbs. Ashley Chornopyski, the Purchasing Coordinator at Vita Health, notes that supplements made from organic sources “are more bio-available and therefore have increased absorption rates of the vitamins and minerals for people.” Hippocrates once said, “Let food be thy medicine and medicine be thy food.” In a world where people are increasingly rushed and stressed, Vita Health Fresh Market is providing the means to do exactly that.

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Cover Story


HIDDEN GEM By Holli Moncrieff



r. Erma Chapman sees things on a daily basis that many of us probably wouldn’t be able to handle. As the CEO of Macdonald Youth Services since early 2002, Dr. Chapman has been able to help many young people in crisis.

That work was something Dr. Chapman knew she wanted to do when she was still a teenager. As a young girl in Toronto, she was fascinated with a local radio show that discussed the issues kids faced, and how to help them through their difficulties.

to study psychology at the University of Manitoba. She received her PhD in Developmental Psychology.

“We see young people who have been mistreated, whose parents couldn’t take care of them because of their own issues. We see young people who have been exploited and who have suffered tremendous losses in their own lives. They tend to not have had any stability in their lives,” she says. “They’ve seen so much tragedy and so much pain. If we’re going to help them find their positive selves, there’s quite a bit of work we need to do first.”

“That (radio show) was the real impetus for me. My father wanted me to go into law school, but there was a level of aggressive competition even in the schools that I shied away from,” she says. “I wanted to be on the police force, but I didn’t qualify due to my eyesight.”

After stints in education, family services, and at the Knowles Centre, Dr. Chapman decided she wanted more. She went back to school to take a certificate course in the management of nonprofit organizations.


Dr. Chapman earned a Bachelor of Sciences degree from the University of Toronto, and then moved to Winnipeg

“I was supposed to go back to Toronto after university, but I never left,” she says. “I never forgot that idea of working with youth and helping them to heal.”

“I wanted to move on to leadership. I was finding that’s where my brain worked best—strategic plans, big picture issues—that was an area where I discovered I had some skill,” says Dr. WINNIPEGMAG.COM

Cover Story Chapman. “But I never wanted to be away from the raw emotion that goes with this type of work.”

In spite of all the tragedy and heartache, Dr. Chapman has seen her fair share of success stories over the years.

Her first application to work at Macdonald Youth Services wasn’t successful. But she must have made an impression—the CEO at that time asked if she would be interested in taking over for him when he retired.

“We had one young girl where our goal was to keep her alive until the age of 18. She was highly suicidal, self-destructive, and very aggressive when you tried to stop her from jumping into the river or running in front of a car. She came back five years later with her husband and child and said, ‘thank you, I don’t do those things anymore.’ She saw that people here believed in her and believed that her pain could be overcome.”

“I came on a year prior as an assistant to the CEO. It was a progressive program that let me learn enough to be able to take over,” she says. “The position was created so I could test out the foundation, and they could test me out, however I still needed to compete for the CEO position. I received the call that said I was the selected candidate on my birthday.” Macdonald Youth Services started out as an emergency hostel for youth in 1929. Today it is structured into six service areas that provide both placement programming and community support services. These service areas include Adolescent Resources in Community Homes; Alternative ParentHomes (foster care); Kisewatisiwin Services (Northern services); Services to Older Adolescents; Specialized Individual Placements and the Youth Crisis Stabilization System.

“Working here means a chance to make a difference everyday, and to support other people who are making a difference…”

The charitable organization runs an emergency shelter for young people who find themselves with no place to go at night, and a mobile crisis unit.

Dr. Chapman also fondly remembers the year a unit of six boys managed to earn their high school diplomas.

“Working here means a chance to make a difference everyday, and to support other people who are making a difference. We’re helping young people feel safe,” says Dr. Chapman. “We see young people at ages 10, 11, 12 who’ve been through 300 transitions. They’ve learned there is a danger to connecting with anyone emotionally.”

“It’s highly unusual for any child in the child welfare system to achieve graduation. Some of the boys went on to university, while others were already in the workforce by the time they graduated. It was one of the most amazing achievements I’ve ever seen, and of course it was the staff who helped them get there, and who made sure they did their homework.

The kids weren’t always happy about it, but now they’re grateful.” Dr. Chapman’s own life hasn’t been without its struggles. Her husband died when their daughter was eight, leaving her as a single parent for the past 10 years. “My training has sometimes made me more anxious because I know how vulnerable my child is. Being able to stop and step back from my own fears has been helpful, but the most valuable tool is knowing who to call (if there’s an issue),” she says. Every day at Macdonald Youth Services has its challenges. Dr. Chapman keeps herself sane with a regular regimen of Pilates, healthy meals and plenty of sleep. She also loves music and sees as many concerts as she can, especially jazz. “I find if I come back at an issue the next day, I’ll have a different perspective. You can never give up on a child,” she says. “The most frustrating situation is when there would be a better solution if people from inside and outside (our organization) could work together—but there’s not always the resources to do that.” Even after more than a decade at Macdonald Youth Services, she still looks forward to going to work each day. “We’re helping young people and their families heal. We work with youth at a time when they’re coming into being themselves,” she says. “I love their resilience, their creativity and their irreverence.” Dr. Chapman’s service to the community was recognized with the Queen’s Diamond Jubilee Medal last year. “It was such an honour. No one tries to make a difference so they can win an award—they make a difference so they

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Call (204) 956 2970 or visit us at 1/10/14 11:03 AM



Cover Story can sleep at night,” she says. “And no one wins awards like this alone—there’s a whole team behind it.” She hopes her work will have a lasting impact on young people in need and the dedicated people who are committed to helping them. “The legacy I’d like to have is to see youth practitioners trained and paid decent wages, which of course trickles down to what happens with the youth. The wages in our sector are really low,” she says. “Our staff needs to be well trained and well compensated.” Macdonald Youth Services is in the midst of its first major capital campaign. The funds raised will be used to turn their property at 159 Mayfair Avenue into a shelter for homeless youth. “We’ve raised over 1.3 million ourselves, and with government grants and other funding, we’re up to 2.4 million,” says Dr. Chapman. “This facility has been eight years in the planning. It’s important to be prepared for where you want to go in this industry. It takes planning and patience.”

100 to love

For more information about Macdonald Youth Services and how you can help, please visit their website at




Winnipeg Men has taken it upon themselves to compile a list of 100 things that they think you should love about Winnipeg. While the list has been placed on the men’s side, obviously we feel that it’s something everyone should check out, so we’d like to encourage all of our Winnipeg Women readers to take a look as well. The list is in no particular order, nor is it definitive, but it’s a start. Each issue in 2014 will include another 25 things until we reach 100, so if you know of a Winnipeg gem you think should be included we’d love to hear from you! Send your reasons to love Winnipeg to


Local Assets



f you aren’t looking for it or aren’t aware that it’s there, you might miss it. Nestled into a small group of businesses just off Kenaston Boulevard is the Travel Mug Café: a cozy, one of a kind coffee shop owned by Rick and Cindy Gaudet. Natives of Prince Edward Island, they each fell in love with Winnipeg while posted here with the military. Years ago, while Cindy was deployed in the Middle East, she noticed a fellow soldier regularly visiting an Internet café. She eventually learned that the woman was running a travel business on the side, while deployed. Cindy began to think about the merits of her and Rick having their own travel business, and seven years ago they started a part-time, home-based office branch of Travel. Since then they’ve both retired from the military and the business has really taken off. In fact, it grew so much that they outgrew their home office and had to look for a larger space to accommodate them. With the success of the travel business they eventually decided to branch out, opening a coffee shop that would give people a comfortable, inviting place to go, and thus the Travel Mug Café was born.

“The idea was to be more of a neighbourhood coffee shop,” says Rick. “We come from a part of the country that’s known to be friendly. That’s one of the things we like about Manitoba. We wanted to bring that Maritime flavour to the shop.” Besides the “travel” part of the business name incorporated by the fact that the travel office is located towards the rear of the coffee shop, it’s also integrated through the feel of the café. Decorated with knick-knacks and art from the Gaudet’s travels to Mexico, the Dominican and Paris, even the menu is infused with tastes of travel. Their fare includes tastes from Thailand, Australia, Tijuana, and Tasmania, among others. One of the most “neighbourhood” parts of the café, though, is the fact that they use strictly Manitoba products. Black Pearl Coffee and CTC Brewt teas are featured, both of which can be ordered on the spot or purchased to drink at home. “Every drink you buy here is helping another business. We could get our coffee cheaper, our teas cheaper, but that’s not the point,” explains Rick.

to book a trip, or someone booking a trip wants a cup of joe. “They [the businesses] lend to each other, but they don’t feed off each other,” explains Rick. The café is becoming something of a popular meeting place for business meetings and the like, the couches and tables offering the perfect place for a relaxed client meeting. Students also come in to study and grab a bite to eat and some caffeine before getting down to work. “On Friday nights we have our version of the maritime kitchen party,” smiles Rick. “Music is vibrant in Winnipeg.” They feature local musicians in an organized open mic night, which is just one more way the café reflects its true homey, neighbourhood feel. “I think what sets us apart is mainly the atmosphere. We believe in good quality drinks and friendly conversations, we’re never in a rush, and we have the local flavour.”

While the two businesses run out of the same location, they never cross over, unless someone having coffee wants

Kenaston Blvd.

McGillivray Ave.

Mon - Fri: 6:30am - 11pm Sat.: 7am - 11pm Sun: 8am - 11pm 5-1727 Kenaston Blvd. 204-487-1215 WINNIPEGMAG.COM



Out and About

LIFE’S A By Joanna Graham


h c a e B


fter a record-setting winter full of extreme cold and extreme amounts of snow,

summer couldn’t come fast enough, and when it does you have to make sure you

enjoy it as much as possible. It might be hard to imagine right now, but buried under several feet of snow there are many Manitoba beaches just waiting for winter to melt away, the sun to shine and for their sandy shores to be filled with sunbathers, sand castles and swimmers. The beach is one of the best ways to get the most out of this hot, beautiful season, especially in Manitoba; our province is lucky to be home to some of North Ameri-

ca’s best beaches, here’s a list of just a few.

GRAND BEACH Distance: 99.5 km north of the city, approx. just over an hour away Description: 3 km of fine white sand on the east shore of Lake Winnipeg backed by tall dunes and divided into the east beach and the west beach. Grand beach is one of the most highly ranked beaches in North America and has been called Manitoba’s most popular beach. Since 2012, the west beach has also flown the “Blue Flag,” an internationally recognized and respected designation used for clean and well-managed beaches. The flag’s standards mean that public use will not damage the beach’s ecosystem. Features: The west beach has concession stands, volleyball courts, a boardwalk and shops. The east beach is quieter with sand dunes and secluded lagoons (For kids, the lagoons are great spots for frog catching). Must See: The boardwalk on the west beach. Built in the 1930s when the beach had a carousel, bandstand and dancehall, today it’s decorated with signs and photos that show the beach’s history in the ’20s, ’30s and ’40s. Fun Fact: Grand Beach is an ideal habitat for piping plovers, a rare and endangered bird species.




WINNIPEG BEACH Distance: 75.8 km north of the city, approx. just under an hour away Description: A 3-km stretch of sandy beach on the west shore of Lake Winnipeg. Features: Windsurfing, sailing, water sports, walking, cycling, volleyball, fishing and beautiful scenery. Must See: The steel water tower. Designed and constructed in 1928, the tower is 40 metres high and supported a 90,000 litre-capacity tank in its day. It is the best example of only five surviving riveted steel water towers in Manitoba.

LUNDAR BEACH Distance: 134 km north of Winnipeg, approx. an hour and a half away Description: A large swimming and beach area on the east shore of Lake Manitoba, the surrounding area is a natural marshland home to songbirds, pelicans and ducks. Features: Swimming, hiking, playground, beach volleyball, horseshoes, boating, camping and picnic area.

PATRICIA BEACH Distance: 81.5 km north of Winnipeg, approx. just over an hour away

The beach is the perfect summer getaway for a day, just take the car, pack a picnic and drive to your favourite sandy spot. It’s a great destination for groups of friends, relatives and family, and it’s cost effective too. Many Manitoba beaches are part of a provincial park and daily vehicle permit rates are only around $5. There are many provincial parks and beaches in Manitoba and the surrounding area, the above are just a few great places to visit. Hopefully they give you some ideas and something to look forward to until the snow finally disappears. For more ideas on summer spots outside of the city, flip to the Men’s side of the magazine for information on lake spots and cottage rentals.

HMC Dragon Boat all women’s Teams Happy Monkey Club is a community of like-minded women who share the common goal of leading a positive, happy and balanced life while giving back to their community. “Think Happy.” Join Today! Want to join a group of dynamic, energized and fun ladies while challenging yourself and raising funds for Childrens Hospital and CancerCare Manitoba? Fun, Exercise, Positivity and Giving Back! Check out Happy Monkey Club – the Positive Network for Positive Women and reserve your spot today!

Description: A quiet, 2.5-km long, white-sand beach backed by dunes on the south-east shore of Balsam Bay, Lake Winnipeg. Features: Food concessions, picnic tables, fire pits and drinking water taps, a great beach for walking and swimming.

10 th Annual

Must See: The main attraction is the beach, however there are also lagoons, marshes, scattered deciduous forest, wildlife and beautiful scenery.

Hold High the Torch

More Manitoba beach spots

St. Mary’s Academy Marian Awards recognize alumnae and friends who model excellence and service in their personal and professional lives.


St. Laurent (89.4 km away) – Laurentia and Sandpiper Beach West Hawk Lake (162 km away) – Crescent and McKenzie Beach Lake St. Martin (280 km away) – Hilbre Beach Dauphin Lake (311 km away) – Rainbow Beach Lake Manitoba (338 km away) – Manipogo Beach Clearwater Lake (655 km away) – Sunset, Camper’s Cover and Pioneer Bay Beaches Paint Lake (737 km away) – Sunset and Dawn Beaches

Leanne Boyd

Kellie O’Rourke

Please join St. Mary’s Academy for the tenth annual Marian Awards Luncheon

Saturday, May 10, 2014

Mimosa Reception at 10:30 a.m. | Brunch at 11:00 a.m. The Manitoba Club, 194 Broadway Tickets $70 each Available at St. Mary’s Academy | 204-478-6031

*Please note the distances are approximate and may vary depending on the chosen route. WINNIPEGMAG.COM



From the Cellar


101 By Randy Sawatzky


thought I would devote this edition’s article on some wine basics. I’m not trying to blow your mind with trade secrets, but rather enlighten you with a few tidbits of information that may help in your wine and food enjoyment.

Don’t Sit on It

Urban myth has it that all wines improve with age. But almost 95 per cent of all wines should be consumed within one year. Some wines should age more than 10 years such as a premium Bordeaux (France), a noted California Cabernet Sauvignon or a vintage Port. Recently, major Port Houses have declared 2011 vintage, making it the first generalized declaration since 2007.

This with That

When wine and food are paired together, they help improve the culinary experience. Richer, heavier foods like beef usually go well with big wines like a Cabernet Sauvignon; lighter foods such as Manitoba Pickerel call for light wines like a Sauvignon Blanc. There are always exceptions… Pinot Noir pairing with salmon and duck, for example. Experiment!

Moderately Drink to Your Health

There is increasing evidence that moderate wine consumption can reduce the risk of heart disease and stroke. Red wine, typically more than white wine, has antioxidant properties. Wine is calorie-friendly. A five-ounceglass of red wine has approximately 100 calories, compared to 140 calories in a bottle of beer. Plus, wine is fat-free.

In The Know

There are good and not so good ways to hold a wine glass. Wine glasses should be held by the stem and not the bowl because the heat of the hand will raise the temperature of the wine. And remember, room temperature for red wine refers to “castle temperature” from the Middle Ages, not the 20C we have in our homes. Uncork and cool red wines in the refrigerator for 10 to 15 minutes before serving. When red wines are served too warm, they become overly alcoholic, while served too cold, the aroma and flavour will be subdued. Remember, keep it simple!


is a fresh food, Mediterranean inspired café located right on the banks of the Red River. Open for breakfast, lunch and dinner and located at 339 Waterfront Drive. Please call 204-594-0339 for reservations.




Flat Rock Cellars ‘Twisted’ (Canada; $20; MLCC) Twisted shows its Riesling influence through lemon and lime aromas and flavours. Its Gewürztraminer influence shows through in ginger spice and floral characters. The smallest portion of the wine, Chardonnay, is also evident with the peach and pear flavours that show on the palate. Wonderful sipping wine.

Silverado Solo Cabernet Sauvignon (California; $110; The Winehouse)

Elegant and defined by structure and balance with aromas of plum, raspberry and black cherry with earth and herb notes in the background. Medium body, balanced acidity and good structure typical of great Stags Leap District Cabernet Sauvignon.

Bodegas Juan Gil Moscatel (Spain; $13.99; MLCC)


Light with fresh melon, peach and kiwi aromas, complemented by jasmine and white pepper. Juicy, tightly wound pit fruit and honeydew flavours. Delivers a lot of juicy, refreshing fruit and comes off almost weightless on the long, intensely spicy finish.

The Heavens Holding a Heart for Barb Fundraiser will take place Saturday, March 15, 2014 at the Park City West Community Club. Tickets are available at Transcona Hair - #14-1783 Plessis Rd.

Coffee Latte Cappuccino

Lunches Desserts Catering

Skywalk Unit 201 Canada Post Centre 266 Graham Mall, Winnipeg




Out to Lunch


By Kathryne Grisim, The Media Chef

You Spin me

Right ’Round I

had the pleasure of dining at the former revolving restaurant in Winnipeg only once. I cannot for the life of me remember what I tasted and ate, but I distinctly remember the sensation of twirling around atop the city. The venue itself is absolutely memorable and this is what I was after for the occasion of my husband’s recent birthday. We are both blessed to be in the business of “food” and are fortunate to dine out on a regular basis. We try to never take this privilege for granted. Sometimes I find it challenging to figure out something unique or new to mark a special celebration, so Prairie 360 was just the ticket. I am happy to report that more than the location and view is memorable, so, too, is the fare.

I should commence by saying that even before my first taste, I knew that the food would be imaginative and well prepared. This is because, as the saying goes, Prairie 360’s reputation precedes itself. Noel Bernier (the creator of Hermanos, Corrientes Argentinean Pizzeria, Carnaval Brazilian BBQ and Barley Brother’s) brings flavours influenced by his travels and friends from South America. The very first time we dined together as a family at Hermanos, Noel came to our table to personally meet us and chat about what he knows and loves the best – food. The next time we dined there, again as a family, it was a full year later, but Noel recognized us and greeted us warmly.




Upon arrival on this particular evening, we were seated at one of the well-spaced tables right next to the window and a board of hot bread arrived. I tried to restrain myself and wait for the meal ahead but the temptation of smoked paprika and caramelized onion butter was too much to bear and I caved in. For our first course, I was eyeing up the Smoked fish board served with house made bread, Manitoba pike caviar, flavoured cream cheese and pickled vegetables. But I let my husband choose, since it was his birthday and he opted for the Fried Cassava for us to share. We have only had cassava once before, but enjoyed it immensely at the Fiesta Cafecito, the El Salvadorian restaurant in south Winnipeg. I would describe it as a cross between a potato and a plantain and is sometimes called yucca. The Prairie 360 version came with a kick of heat from the rough salsa of diced jalapeños and onions or perhaps from the Peruvian Amarillo chile sauce, it was hard to distinguish which. For our “mains” our server suggested one of the dry aged steaks and the birthday boy selected the tenderloin feature. He loved how the filet had been encrusted in a rub that sealed in the juices and that when he cut through the coating, the tender meat nugget was a lovely reward. The steak was crowned with frizzled onions and was perched upon a pool of a galiano liquer demi-glace. He declared that it was one of the finest filets that he had savoured in a very long time. He was surprised that it was so succulent as concentrated beef flavours are typically delivered by combinations of meat and fat (think of well marbled rib steak). We deduced that the 35-day dry aging process was very worthwhile indeed. He was equally delighted with the sides that accompanied his steak–asparagus gnocchi and a mass of sautéed mushrooms, onions and cherry tomatoes. As usual I had a very difficult time making up my mind as I was torn between the bison and prosciutto perogies – which I had heard were sensational – and the pork Wellington which also looked intriguing. In the end, I opted for the Berkshire which was a double boned pork chop. The meat that was closest to the bone of Prairie 360’s version was particularly sweet. A skilled chef knows exactly when to pull them off the flame to ensure that they are not overcooked. The chop had been rubbed with a house spice mixture which ramped up the meat’s flavour. But it was the fat of the chop that was most divine. It had literally melted in the cooking process but stayed intact until it hit the tooth and the tongue. The sides of veggies, butter glazed apples and the corn fritter which cradled the chop were delectable too. Alas, neither of our accompaniments was as hot as our meat selections. This is understandable when you realize that they are cooked on a separate floor than the room where we were dining. I thought that I might coax my husband into dessert to mark his birthday celebration but we were both satiated by the ample portions. So we sat back and finished our wine and marvelled anew at our beautiful city.

Mark your calendar

Dennis A. Smith, Winston F. Smith Grant W. Davis, Geoffrey B. Toews

for the Riverview Health Centre Foundation’s CENTRE STAGE: Laughter is the Best Medicine Gala Dinner & Auction, taking place Thursday, April 15, 2014 at the RBC Convention Centre.




From the Chef



Simplicity at its finest


ou may not be a spring chicken anymore, but this dish sure is. A great one-pot meal with antioxidant vegetables and herbs is sure to be a hit. This recipe is a great way to give new life to your chicken dinners.



1 T

olive oil



onion, chopped

½ Lb

boneless, skinless chicken thighs

fresh ground black pepper 300g

small new potatoes, cut in ½

425ml chicken stock 2C

broccoli, cut into small florets


kale greens, shredded

2 3

By Rob Thomas

 eat the oil in a large, heavy pan. Sear the chicken on both H sides with the onion. When chicken is browned on both sides and onions are soft, add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil.  over, then simmer for 30 minutes or until the potatoes are C tender and the chicken is cooked.  dd the broccoli, kale greens and spring onions, stir well, A bring back to a boil. Cover for 2 minutes more, stir in the pesto and serve. Makes 4 servings

bunch spring onion, sliced 2 T


basil pesto



Home & Garden By Jim Peters



or many of us, storing our wines lasts about as long as the trip from the liquor commission to the living room. Others like to display their bottles in one of the many appealing wine racks available on the commercial market—at least temporarily. Whatever your preference, the popularity of all things wine has seen a corresponding increase in the popularity of large-scale wine storage. And if you’re looking to give some unused space in the house a makeover, there’s nothing quite like the beauty of today’s contemporary wine cellars. Among wine aficionados, Winnipeg’s Genuwine Cellars is well-known for the quality and beauty of its storage designs. Rhae Redekop, director of wine cellar design, says, “Genuwine is a perfect example of a great business idea beginning in a garage. Several years ago, a friend approached founder and carpenter Lance Kingma and asked him to build a storage area for his wine collection. Co-founder Robb Denomme saw the potential in Lance’s designs and suggested a partnership—resulting in the birth of Genuwine Cellars in 1995.” The love of wine and fine woodworking formed the nexus for their business model—Robb and Lance are also alumni of the prestigious International Sommelier Guild. From its humble origins, Genuwine has grown into a global manufacturing enterprise with state-of-the-art facilities designing and building custom wine cellars for locations around the world. Redekop says, “The owners play to their strengths. Robb fronts the business end and Lance works behind the scenes as the cabinet designer and builder. Our business model includes certified distribution centres—there’s currently 25 across North America—that rely on us for the design and engineering of wine cellars that meet a huge variety of individual tastes. When we work locally we act as the design centre, project manager and engineering firm. In the near future we’ll also be introducing our products into the European market.” WINNIPEGMAG.COM

Image courtesy of Evolution Wine Rooms SPRING 2014


Although the creation of a wine cellar begins in a multitude of ways, Redekop describes a typical approach, “A client will come to us with the simple wish of having a professionally-finished wine cellar. Some people have a rough idea of what they want and others will look to us for guidance. So we start the process by investigating the kind of space available and ask a lot of questions, such as: Are there floor plans for the space and adjoining areas? What about esthetics and design preferences? And of course there’s budget—clients usually have no






idea about budget and it’s often not easily answerable because every job and space is different.” In terms of controlling cellar temperature, clients opt for one of two basic types: passive systems or climatecontrolled. Redekop adds, “The majority of our wine cellars are temperature controlled but we do get requests for passive cellars. We recommend a climate-controlled cellar for proper storing and aging—it clearly enhances the overall wine experience.”


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Climate controlled cellars use cooling units similar in appearance and function to air conditioners. The units are typically water-cooled for most basement applications and can be located in the wine cellar itself or with wall mounts for smaller spaces. Genuwine deals with a variety of manufacturers and purchases each unit based on the individual wine cellar. On the subject of budget, Redekop often directs potential clients to Genuwine’s website, which provides a starting point based on a per bottle cost. She says, “We’ve evolved our product lines into a range of choices where there’s really something for everyone.” For example, Genuwine’s website lists several options under the custom wine cellar tabs, such as “collector’s edition custom” or “sommelier select custom” wine cellars—starting at $2 to $4 per bottle respectively. In addition to personal consultations, Genuwine offers ready-to-go products and kits. The company originally built its name on custom wine cellars but also took advantage of another market niche where people could take a cellar kit and build it themselves.

THE EVOLUTION OF WINE STORAGE Another local player in the wine cellar market is Evolution Wine Rooms. President and founder George Addis says, “I think what makes us unique is that we handle both the design and the manufacturing of all of our products. We’ve stayed away from doing any modular or kit form wine racks and focus on high-end custom mill work. Ninety-eight per cent of our sales are out of province, in bigger centres such as Vancouver, Calgary, Toronto, and especially Montreal. We also do a lot of commercial work—such as the cellar we just completed at the new Grand Winnipeg Lakeview Hotel near the airport.” Addis says that because Evolution’s custom work is mostly done sightunseen, clients have to provide very specific measurements and understand that the millwork is built to within one mm of accuracy. He adds that he rarely deals with clients directly—it’s usually an interior designer or site contractor. In terms of what’s trending materials-wise, there’s been a real resurgence in the popularity of walnut. Addis says, “At one time redwood was almost exclusively used in wine cellars, then mahogany had a long

run. Now walnut is by far the wood of choice—all we do is lacquer it, there’s no staining because clients overwhelmingly prefer the natural look.” Contemporary designs also form a part of the esthetics from Evolution and Addis frequently works with glass and steel—particularly in the commercial market. He adds, “I embrace a challenge. So when a job is presented to me that requires some research and innovation, I like rolling up my sleeves and dipping in. Having a few unknowns at the beginning is the favourite part of the design process for me.” If you’re contemplating a wine cellar for your home, both Genuwine and Evolution emphasize the importance of allowing enough lead time. Redekop says, “We have racks you can walk away with immediately, but for custom projects the industry standard is roughly six to eight weeks from initial design to completion. Whatever your reasons, adding a wine cellar to your home is obviously a highly personal decision. As Mark Twain once said, “High and fine literature is wine, and mine is only water—but everybody likes water.”

Take it Outside Introducing the Harvest Grove Outdoor Kitchen – a collection of eight highly affordable modular kits built with top of the line precast concrete and stainless steel components. Now, more than ever, it is easier to own the backyard living space of your dreams. For more information, visit and get a free copy of our 2014 catalogue.


creating concrete solutions



Home & Garden



t’s known as the loo, the latrine, even the lavatory—to list just a few alliterations. Call it what you like, bathrooms not only enjoy the largest variety of descriptors but they’re also one of the renovations most likely to pay a return on investment. In addition, it seems to be the room in the house where homeowners are more daring and willing to experiment.

Patrick Bouska from Creative Bathworkx says, “Many of our clients will be bolder in the bathroom than anywhere else in the house—regardless of the home’s age or architectural style. And many of the contemporary finishes available for bathrooms today, for example, are as harmonious in dwellings that are 10 years old as they are in 100-year-old character homes. The bathroom is really the only room that offers that kind of flexibility and design choice.” Creative Bathworkx has a nice problem to have. “Most of our work is by referral and word-of-mouth— we don’t do any advertising other than through the website,” says Bouska. “We’re a smaller company and try to keep the quality of the work high so we



don’t sub-contract anything. All of the reno work we do—including the wiring, plumbing and millwork— is done by myself and my apprentice. I find a lot of customers are interested in getting labour-only quotes, as opposed to all-inclusive quotes—which is what’s typical from some of the larger companies. Separating costs into labour-only charges gives clients the ability to control their overall costs for the project.” Bouska points out that contractors with good reputations are typically busy, so people need to allow enough time to book them. He says, “I’m usually booking three months ahead, so I always try to make people aware of that. If you need a reno done for an important event—such as a party, a social, or wedding—you’ve got to allow enough time. And be wary of renovators offering the lowest costs—if you hire a contractor from kijiji you’ll probably get what you pay for.” Bouska invests a lot of “up front” time with his clients before the saws and hammers appear to avoid misunderstandings. “Most people don’t have WINNIPEGMAG.COM

a budget to start with,” he says, “so it’s my job to find out what the client likes: is it modern or traditional style that they prefer, are there any preferences for in-floor heating, tile or vinyl? I usually finish with a couple of pages worth of details.” He adds, “In all the years I’ve been in the business I’ve never had clients quarrelling over pricing. Many will ask pointed questions and get other quotes—which I actually encourage because there are very wide swings in quotations.” Bouska says it’s almost impossible to describe an average reno because each one is unique—a standard swapping out of fixtures can start at $8,000 and go from there. Creative Bathworkx has forged a strong relationship with one of its preferred suppliers: Greenslade Bath. Managing partner Kelly Greenslade says, “We’re a supply-only store but people often come here hoping to get a lead on contractors as well. I’ve worked with Patrick a long time and so we have a natural symbiosis—I’m very comfortable recommending his workmanship and vice-versa.” Greenslade makes regular trips out of town to visit or participate in trade shows and conventions because there’s always something new and interesting in the marketplace. “This is a business where clients really expect you to walk them through the latest choices and most innovative ideas.” He adds, “When people are considering a bathroom renovation I tell them that the hardest part is actually getting the contractor into your home to do the work. Once you’ve done all the fixture shopping and planning and decision-making, you still have to get the contractor in your home—so make sure you get the right person.”

JTL also spends a lot of front end time with prospective clients. “We encourage clients to ask anything that’s on their minds—no question is a dumb one. It’s important that people are comfortable with you because you’re interacting with them in their own homes—sometimes for several weeks.” No doubt about it—there’s an enormous number of styles and choices in today’s marketplace—whether you call it the bathroom, the washroom or the loo.

In terms of what’s trending up—or down in this case— Greenslade says people today are very interested in showers and the various fixtures now available to enhance the experience. “Clients don’t seem interested in tubs, other than for decoration. I think because there’s been so many advances in shower fixtures and enclosures and there’s so many options available, it really fits with today’s expectations. Steam showers and rainfall showers are very popular, as are floating vanities— partly because they make bathrooms feel bigger.” And what isn’t in vogue these days? The once popular bowltype sink fixtures appear to be on the downturn. “Too messy,” says Greenslade. “We’re also helping clients coordinate their finishes, doorhandles and millwork so there’s more consultations and esthetic judgements in the business than there used to be.” Bouska says some homeowners have their own plans and a good idea of where they want to go but many don’t. “It’s about 50/50,” he says. “But I enjoy the challenge of looking at something with a blank slate and offering my own suggestions based on experience and knowledge of what’s available in fixtures and finishes. I always make a site visit before quoting—obviously an older home will typically take longer to renovate than a newer one. For example, in older homes you could be dealing with plaster or asbestos and the problems that plague both styles—shoddy workmanship from previous contractors that has to be fixed.” Echoing some of the sentiments from Bouska and Greenslade, Angelika Lee from Winnipeg’s JTL Construction, says, “My husband Jeff and I have been in the business for 15 years and we’ve seen a growing trend in the idea of renovating bathrooms and people opting for ‘comfort’ fixtures, such as bubble tubs and steam showers.” WINNIPEGMAG.COM



Spring 2014



Aspire Fitness................................. 5

Hair Passion.................................. 11

Barkman Concrete........................ 29 Radio controlled cars, trucks, planes, boats,

Hook & Smith................................ 25

Fillmore Riley LLP.......................... 17

Java Jungle Coffee Company....... 23

Girl Candy..................................... 12

Lindenview Weight Loss............... 10

Glastar Sunroom Systems............. 31

MacDonald Youth Services .......................... Inside Front Cover

helicopters, tanks, quadcopters, models, rockets, slot cars

Winnipeg did you know? Deer & Almond is a must visit! Join Chef Mandel Hitzer at 85 Princess Street, or call 204-504-8562.

Manitoba Liquor & Lotteries .......................... Inside Front Cover Tools, Accessories, Parts & Service

120 Higgins Ave.  Toll Free: 1-800-870-6346

Chef Hitzer cooks for the crowd gathered in the tent at RAW: almond on the ice at The Forks.

Plastic Surgery Associates............. 13

Don’t forget to watch Eliminator RC 204-947-2865  TV on Saturday mornings at 10 a.m. on Global!

St. Mary’s Academy...................... 21

Vita Health Fresh Market.............. 15

Travel Mug Cafe............................ 19

Yvette Orr - Professional Interior designer........................... 28

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