JAMIE BANFIELD DESIGN INC.

From a studio with a breath-taking view of the Port Moody inlet, Principal Designer Jamie Banfield oversees a talented team of designers and architectural technologists passionate about creating efficient and functional residential projects. Jamie Banfield Design Inc. crafts a wide range of residential projects for every kind of family and tailor-makes them to fit their unique needs and lifestyles. As an award-winning residential design firm, they cover projects such as custom homes, renovations, interior, and exterior designs across Canada.

It starts from a complimentary consultation, dubbed a “Meet + Inspire,” where Banfield builds a rapport with clients to gain an understanding of their needs, inspirations, and lifestyle. With this knowledge in hand, Banfield provides the client with an in-depth scope-of-work and a fixed-fee service package which outlines the detailed process from vision to completion to ensure the client is never blindsided by unanticipated fees.

Banfield and his team believe that a well-thought-out design should be approached with a creative and proactive process. Throughout the experience, maintaining communication and collaboration with clients and the build team is a priority. A unique combination of skill sets and experience provides the team with an understanding of all the different disciplines that go into crafting a home. As part of their dedication to sustainable and approachable design, a part of this education includes being certified Passive House designers. From conceptual vision, throughout the design development process, to creating high-quality construction-ready drawings, they are mindful of all parties involved to ensure that the process runs smoothly and on budget.

Since moving to the Pacific Northwest from Wales, Banfield felt inspired by his new surroundings and implements its features in his work. His background in construction and millwork provided him

“West Coast style is all about taking inspiration from our surroundings. When I was 11, I fell in love with my new home after moving here from Wales. I aim to incorporate natural textures, colours, and the general feel of the West Coast into my designs by harmonizing tactile elements like real stone or real wood with modern functionality and space-planning.”

“We ask the ‘why nots’ and the ‘how to’s’ to ensure we are always exploring efficiency and function for the projects our clients call with insider knowledge of the construction process. To pay homage to the West Coast scenery and to limit the environmental impact construction causes, Banfield often works with reclaimed materials. Banfield has collaborated with families from all lots of life. He and his team craft projects for all lifestyles and their expertise can accurately predict changes to the future of the family home. With their combined skillsets and experiences, they understand how to tailor deliverables to fit all the families who entrust Jamie Banfield Design Inc and its approach.

2729 Clarke Street, Port Moody, BC

>EAGLES NEST

Builder: Kindred Construction Ltd.

Finalist: Best Custom Home:

$3 Million and Over

Designed by renowned architect John Patkau, Eagles Nest is a 4,000-square-foot, two-storey wood-frame, single-family home built on a concrete foundation at the foot of a cliff on Bowen Island. Boasting a 1,000-square-foot cantilevered deck overhanging the cliffs and ocean below, the views and daydream opportunities are endless.

Serenity

Builder: Artiman Design + Build

Designer: Dell Anno Home Design

Finalist: Best New Custom Kitchen: $200,000 and Over; Best

Primary Suite: Renovated or Custom Home; Best New Bathroom;

Best Special Feature: New or Renovated; Best Outdoor Living Space: New or Renovated Home; Best Interior Design Custom Residence; Excellence in Building Products and Technology

This uber-modern kitchen delivers with horizontal orientation, natural woods and black-metal accents to create that “wow” factor, while paying a subtle homage to this West Vancouver home’s mountain and forest setting.

Coal Harbour Class

Builder: VictorEric Design+Build

Finalist: Best Townhouse/Condominium

Renovation: Under $500,000; Best Primary Suite: Renovated or Custom Home

Joining a walk-in closet and bathroom, this renovation transforms two spaces into one magnificent upscale master en suite, featuring dark marble floors, Zebrano wood, champagne metal accents and bronze smoked glass. Luxurious ambiance, fit for royalty!

Three years ago, the world seemed to stop turning. Planet Earth was, of course, still spinning steadfastly around, but life as we knew it ceased and, along with it, the global movement of our species. All travel deemed non-essential was prohibited and even as airports slowly started to open up again, many folks were hesitant to hop on a plane. During this time, I wrote a piece entitled “Great Escapes,” whereby I longingly recalled favourite past trips, and some tastes and gastronomic experiences that helped shape those adventures. Two years have since passed, and I have been on a couple of little family getaways, eagerly mind-mapping more adventures to come.

One of my greatest travel delights is in the planning. I tirelessly research the best hidden gems and secret sweet spots, and make sure to include the tried-andtrue mainstays amid spontaneous discoveries. I curate detailed master lists of must-sees, must-dos…and, of course, must-eats. And in the process, I’m given the gift of getting to know my destination a little better before I humbly step foot in these new spaces.

One of the greatest ways to familiarize oneself with places, people and cultures is through cuisine. I am a big advocate of snacking, sipping, dining and tasting one’s way through a town via the most loved local haunts. Prior to a trip, I find it fascinating and fun to look up cherished recipes, enjoying loosely themed meals as I plan, prep and count down to takeoff.

The following recipes represent three places I’ve yet to visit that are at the top of my travel bucket list, and perhaps are on yours too. Even if you’re not visiting any of these countries, the flavours will transport your taste buds as you dine your way around the world without even leaving your kitchen.

Spicy Mezcal Margarita

The word mezcal comes from the Nahuatl word “mexcalli,” which means “oven-cooked agave” and is distinguished by a smoky flavour. Nine Mexican states are particularly popular for the making of mezcal: Durango, Guerrero, Guanajuato, Michoacán, Oaxaca, Puebla and San Luis Potosí, and each of these regions produces mezcal with slightly different profiles. While I would be delighted to visit any of these regions, I feel a particular draw to Puebla City for its fascinating cultural landscape and rich culinary history. With that said, a good margarita can be found all across this bright and beautiful country, as can good mezcal. I mix the smoky with spicy by infusing the mezcal with jalapeño, and swap the more commonly used triple sec with fresh-squeezed orange juice. This was first introduced to me by a Mexican chef, and I haven’t gone back to an orange-flavoured liqueur since.

Prep time: 5 minutes (plus infusion time)

Makes 2 margaritas

Ingredients

1 jalapeño, sliced and deseeded

4 oz mezcal

1-2 oz fresh squeezed orange juice

2 oz fresh squeezed lime juice

1 oz agave syrup

1 lime wedge, with a shallow slice down the middle for rimming the glass

½ tsp sea salt

½ tsp chili powder

Optional garnishes of lime and deseeded jalapeño slices

Directions

In a small jar with a tight-fitting lid, combine the mezcal, orange juice, lime juice, agave syrup and jalapeño slices. Close the lid and give it a good shake. Store this mix in the fridge for 8 to 12 hours (or less time if you don’t like it too spicy). When ready to enjoy, mix the salt and chili powder and spread it out on a plate. Glide the lime wedge around the rim of two rocks glasses and dip the rims in the salt mix to coat. Fill the glasses halfway with ice cubes, give the mezcal mixture another good shake in the sealed jar, remove the lid, pour it evenly between the two glasses and enjoy!

Santorini Fava Bean Dip with Honey Spelt Flatbread

Santorini, and the Greek Islands in general, encompass my ideal vacation spot, either as a romantic getaway or family-friendly trip. The warmth (both temperature and hospitality), the beaches, the winding villages and mindblowing Mediterranean meals all call to my body, heart and soul. When I’ve spoken to friends who’ve been there and read articles on visiting this region, an enthusiastic “you must order the fava bean dip wherever you go!” seems to be a commonly emphatic statement. Accessing these beans is a touch trifling, so it’s often recommended to make the dip with yellow split peas when Santorini fava aren’t available. Taste-wise, Santorini fava beans are known for having a velvety texture, are sweeter than other fava beans, but are like a yellow split pea. The slow-cooking process with onion and thyme gives this creamy-yet-light dip its depth, especially when dolloped on top of some fresh flatbread, made here with the ancient grain of spelt and honey, both of which would have been choice ingredients of breadmaking in the Mediterranean prior to the global popularization of refined flour and sugar.

For the bean dip:

Prep time: about 5 minutes

Cook time: about an hour

Makes about 2 cups of dip (roughly 4 to 6 servings)

Ingredients

1 cup yellow split peas (or Santorini fava beans if you can get them)

1 onion, finely chopped

3 garlic cloves, minced

5 large thyme sprigs

2 ½ cups water

Sea salt and fresh cracked pepper to taste

The juice of 1 large lemon

Extra virgin olive oil (about ¼ cup)

Optional garnishes: shown here with chopped capers, sun dried tomatoes, mint, parsley, feta cheese, and a sprinkling of paprika.

Directions

Soak the peas/beans in boiling water for 15 minutes. Drain, rinse and set aside.

Heat about 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the onions until translucent, then add the garlic and continue sautéing until fragrant and slightly golden. Add the soaked peas/beans, thyme, water, about a teaspoon of sea salt and about one quarter of a teaspoon of pepper. Bring to a boil, reduce heat to low and cover the pot. Continue to simmer for 45 minutes or until the peas/beans are tender and all the water has been absorbed. Remove all the thyme twigs and transfer the cooked mix to a blender. Add the lemon juice and remaining olive oil. Puree until smooth, seasoning with more salt and pepper to taste as you go. If you’re finding that it’s not blending well, you can add a little bit of lukewarm water (or even some more olive oil) as needed. Once smooth and creamy, transfer to a bowl, smooth out the top, drizzle with olive oil and garnish with toppings of choice.

*Note: The dip can be kept in the fridge in an airtight container for up to a week. You may notice that once cool it stiffens a bit. To make it smooth and creamy again, transfer back to a blender and mix with small amounts of warm water until you’re happy with the consistency again.

For the flatbread:

Prep time: about 5 minutes + resting time (about an hour total)

Cooking time: about 2 minutes per flatbread

Makes about 6 to 8 flatbreads

Ingredients

Water

2 tsp active dry yeast

½ tsp honey

1 ½ cups all-purpose flour plus 1 ½ cup spelt flour, mixed together (you may also need a little extra all-purpose flour for dusting)

1 tsp sea salt

2 tbsp extra virgin olive oil (plus extra for frying)

Directions

In a large mixing bowl, add 1 cup of lukewarm water and whisk in the yeast and honey until dissolved, followed by half a cup of the flour blend. Set aside, uncovered, until it begins to bubble slightly (about 15 minutes). Once bubbling, add the salt, olive oil and 2 cups of flour, and stir until all the flour is integrated, and then knead gently for a minute or two. If you’re noticing that the dough is still quite sticky, add small amounts of flour as you knead, until it’s somewhat moist but springy, and can be formed into a very soft ball. Cover the bowl with a kitchen towel and set it aside for 30 to 45 minutes. Divide the dough into 6 to 8 pieces and form them into smooth balls. On a lightly dusted surface (you can also do it between two pieces of parchment paper), roll out each ball to 5 inches in diameter and a quarter-inch thick (it helps to lift and turn the dough frequently as you roll so that dough doesn’t stick to your counter too much, and to give it a more even shape).

While rolling out the flatbread, heat a frying pan to medium heat and coat the bottom with a small amount of olive oil. Working with one flatbread at a time, lay a rolled-out flatbread on the pan and fry for 30 seconds, until a couple bubbles start to form. Flip the flatbread over and cook for 1 to 2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1 to 2 minutes to toast the other side. Transfer to a plate and gently wrap with a kitchen towel to keep warm. Repeat until all the flatbreads are cooked. Enjoy warm or at room temperature, and to reheat, place back on a medium-heated pan for 30 seconds on each side.

Moroccan Lamb Tagine

I have long dreamed of getting lost in the bustling marketplaces of Marrakesh, soul searching in the Atlas Mountains, immersing myself in the buzz of Essaouira, and winding my way through the Jardin Majorelle. The breathtaking architecture, cultural eclecticism, rich and dynamic history, and of course mind-blowing, lifechanging food, all make the entire country of Morocco a dream destination. And while I fantasy-plan a trip, I will continue to make this staple dish in our weeknight dinner rotation, as the warming aromas transport me to this wondrous part of the world.

Prep time: 5 minutes

Cook time: 2 to 3 hours

Makes about 4 to 6 servings

Ingredients

About 2 lbs cubed lamb shoulder (roughly 2-inch chunks)

1 large onion, finely chopped

2 tbsp extra virgin olive oil

3 cloves garlic, minced

800 ml diced tomatoes (canned or fresh)

1 tbsp paprika

1 tbsp ground ginger

½ tbsp turmeric

2 tsp ground cinnamon

¼ cup extra virgin olive oil

2-3 tsp sea salt (plus more to taste)

1 tsp freshly cracked black pepper (plus more to taste)

1 loose cup dried apricots, cut in half

1 loose cup prunes, cut in half

2 cups broth

2 tbsp honey

¼ cup roughly chopped cilantro and/or parsley to garnish

¼ cup of sliced almonds to garnish

Directions

Preheat the oven to 300 F. Heat 1 tbsp of olive oil in a large ceramic pot with a fitted lid (like a Dutch oven) and brown the lamb. Transfer the browned lamb to a plate, and add the onions, as well as a bit more olive oil. Sauté the onions until translucent, then add all the spices and garlic. Continue to cook over a gentle heat for a few more minutes, being mindful not to let the onion or garlic overly brown or burn.

Add in the diced tomatoes and cook for about 10 more minutes, stirring throughout. Add the lamb back to the pot, as well as the broth, apricots, prunes and honey. Give it a good stir, and as soon as you notice a low boil, turn off the heat, cover with a fitted lid, place in the oven, and cook for 2.5 hours or until the meat is melt-in-yourmouth tender. Place the lamb in a tagine or large serving dish and sprinkle on the chopped herbs and sliced almonds. Serve with rice and/or flatbread.

Easy Summer

Seafood Minestrone

Enjoy hot or chilled

Serves 4

Ingredients:

300g spring salmon, cut into 2” cubes

8 spot prawn tails

1 ½ L Finest at Sea fish stock

1 Tbsp butter

1 small bundle of finely chopped Lacinato kale

1 cup shelled peas

1 cup each finely sliced snap peas, asparagus, zucchini, spring onions or any other seasonal veg that you love.

1 clove garlic, finely sliced

2 Tbsp chopped fresh dill

Zest from 1 lemon

2 Tbsp olive oil

2 tsp kosher salt

1 cup canned white beans (we have a great marinated Greek bean at Finest at Sea)

Method: Mix lemon zest and olive oil together and set aside. In a medium sauce pot over medium heat melt your butter. Add the spring onions and garlic and cook until soft. Add kale and cook for 1 minute until its volume is reduced by half. Add remaining veggies and beans and cook for 2 minutes longer. Add salt and stock and bring to a gentle simmer. When the stock comes to a simmer add the salmon and cook for 1 minute, add the prawns and cook 2 minutes longer. Pour soup into bowls and garnish with dill and a drizzle of lemon zest oil.

Southeast Asian Mango Sticky Rice

Although I have been beyond fortunate to visit many amazing places, I have regrettably never travelled to any country in Southeast Asia. My husband, whose father is Vietnamese, sadly hasn’t either, so at the tip-top of our to-do list is a big adventure throughout this stunning and special part of the world, including (but not limited to) Thailand, Cambodia, Laos and Vietnam. Many associate mango sticky rice with Thailand (known there as Khao Niew Mamuang) as it’s a popular dessert and street-food snack throughout the region. This recipe (as well as all offered today) is my own interpretation, an easy home-cooking version, and meant to be enjoyed in the comfort of your own abode as you plan, prep and dream of adventures in far-off places.

Ingredients

Water

1 ½ cups uncooked rice (it works best with sticky or “glutinous” rice, but if you can’t find it, use regular short grain white rice)

1 1⁄3 cup of well stirred coconut milk (full fat)

1⁄3 cup plus 3 tbsp coconut palm sugar (you can use regular sugar, but coconut palm sugar is widely used in Thailand and throughout Southeast Asia and gives it the most exquisitely rich flavour and colour)

¼ tsp salt

1 tbsp sesame seeds, toasted lightly

1 large mango, peeled, pitted, and cut into thin slices

Directions

Cook rice as per the instructions on the package. While the rice is cooking, bring 1 cup of coconut milk, 1⁄3 cup of sugar and the salt to a low boil in a small saucepan, stirring until the sugar is dissolved. Remove from heat but keep this mixture warm. Transfer the cooked rice to a bowl and stir in the coconut milk mixture.

Let the rice stand, covered, for 30 minutes or until the coconut milk mixture is fully absorbed (you want it to have a sticky, creamy, yet slightly stiff consistency that would hold shape when formed). Note that the rice may be prepared a couple hours ahead and kept covered at room temperature.

While the rice is standing, use the same small saucepan to slowly boil the remaining one-third cup coconut milk with the remaining 3 tablespoons of sugar, stirring occasionally until it starts to thicken. Remove from the heat, keep uncovered and let it cool until you get the consistency of caramel sauce. To serve, mold one-half-cup servings of rice onto a plate and artfully arrange the mango beside it. Drizzle with the sauce and sprinkle with the sesame seeds and enjoy!