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Bon appetit! Stimulate your senses with a celebration of cuisine
VIKRAM VIJ DALE MACKAY TASTY TRAVELS SOCIAL KITCHENS Ohe' . Blln^ - L>IM>F;>K +)**
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/
*. / Indian chef Vikram Vij sets up shop
+- Wine columnist John Schreiner sheds
*. A night out on the town never looked
+ / The days of kitchens being used just
in Surrey, where he’s cooking up his signature dishes for the masses so good, as Indulge features some of the fall’s sexiest looks for dining out
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+)
+ ) Chef Donnie Ungaro takes you on a
European tour where the itinerary is all about finding the tastiest eats
some light on wine pairings, from the basics to unusual matchings for cooking are long gone – we tell you how to give yours a makeover
, ) Check out iSociety for a round up
of what’s on tap – and what’s been going on around the Fraser Valley
From the editor Melissa Smalley
W
elcome to the latest Indulge, celebrating a topic that is dear to the hearts of many – food. Whether you’re a multi-faceted chef, or your kitchen expertise only extends to knowing what brand of hotdog wieners taste best with Kraft Dinner, chances are food plays an important role in your life. While our bodies need it for sustenance and nutrition, for a lot of people, food holds a meaning much deeper than that. It’s the focal point around which many social gatherings are held, and a means of expressing creativity and character through the art of cooking. It can also carry on a legacy, by way of a famous family recipe passed down from generation to generation. Recently, my parents hosted a gathering at their new home in Harrison Mills. Among the array of appetizers and main course dishes was a potato casserole that has been a staple at family gatherings longer than I can remember. It’s a simple, yet tasty dish called Marion’s Potatoes, named – according to my grandmother – for the woman who first gave her the recipe many years ago. As I savoured the dish, I started thinking 4 SEPTEMBER 2011 INDULGE ).$5,'%
– who is Marion? Did she invent this delight of cheesy potatoes, or was it passed on to her from someone else? How would she feel to know her dish has been in attendance at nearly every family barbecue, birthday party and anniversary celebration for close to four decades? Odds are I will never meet her, yet Marion has inadvertently become a part of our family and it’s likely her recipe will live on for decades to come. As part of our celebration of of food, we spoke with two Vancouver chefs – Vikram Vij, the ‘unappointed ambassador’ of Indian cuisine, and Dale Mackay, fresh off a victory on Food Network Canada’s Top Chef. We feature some of the fall’s hottest fashions for a night out on the town, and tell you how to transform your kitchen into the social focal-point of your home. And if you’re hungry for adventure, we look at some of Europe’s tastiest destinations. I hope you enjoy this mouth-watering issue of Indulge – bon appetit!
Publisher Linda Klitch publisher@indulgemagazine.ca Managing Editor Lance Peverley managingeditor@indulgemagazine.ca Editor Melissa Smalley editor@indulgemagazine.ca Advertising Manager Rita Walters admanager@indulgemagazine.ca Creative Services Manager Jim Chmelyk creativeservices@indulgemagazine.ca Contributors %RIN !NDERSON s 2OBYN *ENKINS #HRISTIE *UDSON s 'RANT -C!VOY *ASON -C2OBBIE s *OHN 3CHREINER s %VAN 3EAL Indulge is published eight times annually by Black Press Suite 200 2411 160 Street Surrey, BC V3S 0C8 Tel: 604-575-5321 Fax: 604-531-7977 www.indulgemagazine.ca Distributed free to select households in the Lower Mainland of British Columbia. Paid subscriptions available. Reproduction in whole or in part is prohibited. The publisher is not responsible for unsolicited manuscripts or photographs.
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INDULGE â&#x20AC;¢ SEPTEMBER 2011 5
The Spice of Life Vikram Vij brings his distinct Indian cuisine to the masses [r F^ebllZ LfZee^r iahmhl [r >oZg L^Ze
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n the heart of an industrial complex on the border of Cloverdale and Langley, one building stands out from amongst the uniform, drab blocks of grey and beige that line the dead-end street. It’s the last warehouse on the block, but it would be difficult to miss – boldly painted mustard yellow, lime green and rich burgundy. If the building’s colour scheme wasn’t enough of a clue, the wall of mouthwatering aroma that hits as you step into the lobby makes it abundantly clear – this is no paper mill or electronics factory. It’s the newest venture for celebrated Indian chef Vikram Vij, who, after three years of planning, designing and building, opened the facility in May of this year. The 28,000-square-foot production plant is home to Vij’s Inspired Indian Cuisine, where several of the chef’s most popular restaurant dishes are being hand-cooked in mass quantities, packaged, frozen and distributed to grocery stores, to be prepared and enjoyed at home. As owner of Vancouver restaurants Vij’s and Rangoli – his namesake once touted by a New York Times columnist as “easily among the finest Indian restaurants in the world” – he and his business partner/wife, Meeru Dhalawala, have shone light upon the world of Indian cuisine beyond tikka masala and butter chicken. Since first opening Vij’s in 1994, he has published two award-winning cookbooks,
opened restaurant/market Rangoli, had multiple appearances on Food Network Canada and become a fixture of the country’s culinary scene. It’s an impressive list of accomplishments for someone who, as a young man, didn’t want anything to do with his home country of India, its cuisine or its culture. “I didn’t want to be an Indian chef – I wanted to get out of there,” Vij recalls of his decision to leave his home in Bombay at the age of 19, when he headed to Austria to study French cuisine in Salzburg.
Wanting to break free from the stigma of living in a perceived “crap, poor” country such as India, he spent several years of working in fine dining in Europe, before moving to Canada in 1989 to take a job at the Banff Springs Hotel. But as India’s economic and social profile improved on the international stage, Vij began to realize his Indian heritage – not to mention his knowledge of its bold, flavourful cuisine – was something to be embraced, not ashamed of. “After 26 years, I’m finally becoming more of an Indian.”
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Indian food is as complex and as flavourful as any other cuisine... Since bursting into the Vancouver culinary scene 17 years ago, Vij has become what he describes as “an unappointed ambassador” for Indian cuisine, who remains true to his one mission, no matter what business venture he embarks on. “I want to bring the awareness of my cuisine and my culture – that’s the only vision I’ve ever had,” he says. “It’s really important that people realize that Indian food is as complex and as flavourful as any other cuisine in the world.” Building the Surrey facility is merely another step along the 46-year-old’s path of spreading the “good word” about Indian food. And he insists the same love, care and attention is put into every batch of curry prepared on-site as the dishes served up at his Vancouver eateries. While guidelines are followed for each recipe, Vij said each batch ends up with its own character – something that is true to what he feels is the essence of good cooking. “I don’t want it to become a formula,” he says. “It won’t taste exactly the same from one time to another. And that’s OK – that’s cooking. Anybody who has cooked will realize that’s what it’s like.” Making himself available to taste-test each product before it’s packaged and frozen is just one example of how hands-on Vij has been with this project. As someone who admittedly thrives on stress, he was on the front-lines every step of the way, from battling with the city for approval of permits, to the building’s design, construction and food-safety inspection processes. 8 SEPTEMBER 2011 INDULGE
There have been a few bumps along the way, including an ill-fitting piece of machinery that needed to be replaced at an expense of a few hundred thousand dollars. Vij is quick to admit that, with a final price tag of $7 million, the facility may have been a tad on the ambitious side. “I bit off way more than I could chew.” He’s optimistic, however, that as the demand for the Inspired Indian Cuisine line grows, so will the need for such a large production space. The 300-gram packages – in such tempting flavours as caramelized onion and ginger lamb curry, curried kale and potatoes and coconut beef curry – are currently available all throughout B.C., as well as in Alberta and Ontario, with plans to expand across the country and into the U.S. And now that this project is off and running, he’s already planning his next endeavour. On top of moving Vij’s to a Cambie Street location in the new year, the entrepreneur also has his eye on a location for a new restaurant – yet to be named – at South Surrey’s Morgan Crossing. It’s his hope that by bringing his passion for Indian cuisine into a new region and demographic, he’s able to reach those who may have not experienced it, either at his restaurant, or in the comfort of their own home. “I never wanted my cooking to be an elitist cuisine. Every human being can afford to eat my food. Even if it’s once a month, you can indulge a little bit at home.” i
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CUISINE
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e holds a passion for his profession and exudes diligence in all he does. Pursuing perfection, building relations and taking the time to tend to details is what has defined the past decade of Dale Mackay’s culinary ascent to being crowned Food Network Canada’s inaugural Top Chef. Never one to rest on either his laurels or laureates – including the distinction of being the youngest Grand Relais & Chateau regarded chef on the planet – Chef Mackay moves indefatigably forward. With the opening of Ensemble earlier this year, he brings a lifetime of timeless lessons together and to the table. In the Vancouver kitchen, the young veteran is surrounded by a team he knows well and enjoys even more. The secret to great cooking is not only in the ingredients and technique alone; the key is in the company – on both sides of the house. More than credentials and experience, what he looks for primarily is a sense of purpose – something we all prosper from in the kitchen. “Attitude, work ethic and talent go a long way in any kitchen. I never went to culinary school. I went to work with the best people I could find, and have looked for the same at Ensemble,” says Mackay, who embarked upon his own culinary journey by hopping a plane, landing in London and asking Gordon Ramsay for a job – without a red seal or cent to his name. A further two years as Daniel Boulud’s brightest light at Lumiere and DB Bistro readied him for two of the greatest challenges of his career: tackling the Top Chef Canada competition and opening a restaurant of his own. The first he handled with now-celebrated aplomb, the second,
=Ze^ FZ\dZr !e^_m" \hfi^m^l hg Mhi <a^_ <ZgZ]Z% iahmh \hnkm^lr ?hh] G^mphkd <ZgZ]Z Ensemble, is where Mackay brings it all together nightly. Regardless, he continues to find fresh challenges. His latest project has been in development for long enough; shortly, Chef Mackay is releasing a line of six different self-same-branded grinders and blenders, spice mixes and oils aimed directly at the home cook. “Top Chef brought some great exposure. Before the finale, we were doing well. But since? This is a gift,” he admits. “The nice thing is the reach of the demographics. People of all ages tuned into the show. I have nine-yearolds coming up to me with so much food knowledge.” As a single father with an interest in
Before the finale, we were doing well. But since? This is a gift.
passing on his culinary know-how to a new generation, he takes an active role in the mentoring of the youngest cooks in any kitchen via a school program at Vancouver’s Templeton Secondary. An undisputed freehand artist in his approach to the plate, aside from The Spice Bible, he has not read a cookbook in years. His inspirations are sourced daily and their manifestations are Ensemble’s strongest suit – aside from the impeccable presentation. While free-flowing in the approach to any given dish, Mackay remains a firm believer in the finer aesthetics of the simplest dishes. “It’s all about diligence. I’m a big believer in seeing where it goes, but I like food to be clean and elegant, especially the basics. Doing casual does not have to mean rustic sloppy,” Mackay says with a grin. “I’m pretty anal about it, but who does not like beautiful?” i INDULGE • SEPTEMBER 2011 11 INDULGE s 3%04%-"%2 11
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Indulge in...
FASHION
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.5GH9 In the mood to dine out? Indulge previews some of the fall’s sexiest styles, perfect for a night – or day – out on the town.
Photography.....Grant McAvoy Model..................Alexandra Lee Hair/Makeup.....Robyn Jenkins Stylist..............Melissa Smalley Location.....Belle’s on 32 South Surrey www.bellesrestaurant.com
Alex is wearing a black, red and grey scoop-neck dress by Joseph Ribkoff, available at Aldila Boutique at Grandview Corners. 604-535-4448.
INDULGE • SEPTEMBER 2011 15 INDULGE s 3%04%-"%2 15
Leather-lapelled blazer and cowl-necked blouse, by BB Dakota, and Rennee skirt and jewelry are from Muse Social Fashion House, 604-560-5115. Geox black heels are from Turner Shoes, 604-535-5119. 16 SEPTEMBER 2011 INDULGE
Joseph Ribkoff silver jacket with black tights from Aldila Boutique.
BB Dakota tunic dress with leggings, clutch and jewelry from Muse. Sacha London flats from Turner Shoes.
Silver Joseph Ribkoff dress and accessories from Aldila Boutique. INDULGE â&#x20AC;˘ SEPTEMBER 2011 17 INDULGE s 3%04%-"%2 17
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www.vancouvercabinets.com INDULGE • SEPTEMBER 2011 19
Indulge in...
TRAVEL
Culture, Cobblestones
& Cuisine Chef Donnie Ungaro takes Indulge on a European food tour [r <akblmb^ Cn]lhg
O
ffering rich heritage, stunning landscapes and diverse cultural experiences, Europe has long been considered one of the world’s most exciting travel destinations. In addition to some of history’s most famous sights and well-known scenery, Europe is home to a cornucopia of oldworld cuisine and, not surprisingly, boasts many of the world’s finest restaurants and eateries. Coupled with the fact that it comprises 50 unique states – all within relatively close proximity to one another – these qualities have made Europe a sought-after port of call for culinary tourists in pursuit of unique and memorable eating and drinking experiences. From budding ‘bon vivants’ to experienced gastronomes, food aficionados of all types are flocking from around the world to capture a taste of this multi-faceted continent. But with so many flavours and regions to choose from, where is a food lover with a quest for adventure to begin? Offering this sage (if not slightly unconventional) advice, Culinary Ink chef Donnie Ungaro says: “Throw away the guide book, stay away from five-star hotels, don’t eat ‘on the strip’ and always order the house wine.” “If you want a truly authentic culinary experience, you have to be adventurous,” says the colourful chef, who provided catering services for actress Kate Beckinsale during a recent shoot in Vancouver. “Don’t play it safe. Put away any preconceptions of how food should look, feel and taste. Have an open mind and don’t
<a^_ =hggb^ Ng`Zkh rely on a tour guide because you’ll get the watered down version and you’ll come back disappointed.” Ungaro said that when travelling abroad he prefers to “eat his way around a town” on a food crawl, sampling an appetizer or course “here and there.” “Moving away from complicated 11-course dinners. I like to walk until I hear a crowd.
“Yes, sometimes you might find a dud, but sometimes you find a real gem.” The same goes for wine. “Anyone can pick an expensive bottle, but I get excited when I find a really great house wine for less than eight euros. It’s about experiencing the local food and culture.” Recently featured on City TV, Ungaro said that although Europe’s wellknown Michelin-rated restaurants are “phenomenal,” he gets most excited by the local dishes and recipes that have been passed down by the “old-school” grandmothers. “The ‘nonnas’ are the original cooking instructors,” he says. “They are the keepers of secret family recipes and the ones that most chefs aspire to cook as well as… they use items they grew themselves and always put love and attention into everything they cook. “To the naked eye, it looks simple and thrown together. To somebody in the industry, it’s complex and difficult to replicate.” So, with all the time and money needed to embark on a European food tour, where would Ungaro recommend adventureseeking ‘foodies’ go and what should they eat? Although he admits it’s purely subjective, the well-travelled chef says there are six absolute “must dos” when it comes to experiencing the continent’s best. Other than Italy – his all-time favourite destination – following, in no particular order, are Ungaro’s top picks.
\hgmbgn^] INDULGE INDULGE s 3%04%-"%2 21 • SEPTEMBER 2011 21
If you want a truly authentic culinary experience, you have to be adventurous... Italy
France
Oh, Italy. I want to live there. It’s all about enjoying a meal slowly with family. Everything tastes so different. The land, the minerals in the soil, the smell of the burning olive branches, it makes everything taste so unique. Venice is all about the fish market. I love the fresh anchovies. They’re bigger and juicier, but way milder than what we’re used to here. At happy hour, you also have to try the cicchetti, their version of tapas. Each place has a house specialty – mini openfaced sandwiches, salami wrapped around cheese, minced ham on crostini. You get a paper plate and pay about a euro each for a ‘glass and a bite.’ An agriturismo bed and breakfast farm in Tuscany is a must. My wife and I stayed at the Le Caggiole. We sipped homemade wine while overlooking the countryside and dined on Pici pasta, which was hand-rolled by the grandmother right in front of us. The local specialty is wild boar ragout, which I absolutely loved but my wife found too gamey. My other favourite spot is Cinque Terre, which consists of five secluded seaside villages connected by a train system. There is a great restaurant in Vernazza called Il Pirata. It is run by hilarious twin brothers who make the best cannoli and dessert espresso I’ve ever tasted. Getting to our nearby room was like climbing up a goat trail – 180 steps, no rope, no rail, surrounded by the sea. Piedmont is a gorgeous region. It’s famous for its gnocchi and home of Barolo wine. I’d walk a mile barefoot on broken glass for a glass of that wine. It’s a heavy, thick, old, complex red that goes great with roasted meats, pan-roasted pheasant and venison.”
Definitely go south. Buy a baguette, some wine and cheese, and ride a bike to one of the 1,000-year-old caves for a picnic. Or, go explore a local winery or enjoy a simple cheese and onion Alsatian tart with a glass of wine while overlooking a farmer’s field. Paris was OK, but too many tourists. Even off-the-path an ‘authentic’ meal was still touristy. The champagne and escargot were good but there was no charm or authenticity. It felt forced. That’s the problem with going to a major city. However, sipping coffee in an iron chair on a busy street in Paris is unforgettable. It’s like being in a painting. I also loved the banana-Nutella crepes from the street vendors.
22 SEPTEMBER 2011 INDULGE
Spain Spain is well-known for its wine, tapas and Iberico breed of pork, which makes for excellent prosciutto and salami. My dream dinner would be paella on the beach. I would go to the market and buy a $20 paella pan along with all the fresh ingredients of the region — seafood, rice, chorizo sausage — and cook it over an open fire while drinking the local wine. Heaven.
Greece Greece is not really known for its food, per se. It is better known for its philosophy on food. The Mediterranean diet is all about the fish, wine and olive oil. The locals live to be 100 years old and look great so they must be doing something right! I recommend touring an olive-oil farm to sample all the different varieties. Like wine, there are many different flavours. My ideal dining experience would be going to an authentic, family-run restaurant, ordering the catch of the day – which, literally, was caught just hours before – and staring out over the sea.
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England Heston Blumenthal’s restaurant, The Fat Duck, in Bray, Berkshire, England is like nothing else in the world. Blending culinary art with molecular food science, it is on the cutting edge. The kitchen looks more like a science lab and the food plays with your mind and confuses your senses. One of the well-known menu items is a drink that is both hot and cold at the same time. Of course, I’d also hit a local pub for traditional fish and chips, a pint of warm ale and mushy peas with mint sauce.
Healt hy. Comfor table. Beautif ul.
Ireland The food is nothing to write home about but the Guinness there is lifechanging. Maybe it’s the fact that in Ireland it is made with well water, or because there is something about the people, the history, the sights and smells, but it just tastes better there. Going to Irish pubs is definitely a cultural experience. They are very social, family-friendly places where the locals take their kids to see friends. It’s not about getting drunk, it’s about hanging with your neighbour. The Irish spirit magnifies the experience. It makes the food and drink taste better. That is what culinary travel is all about. i
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Versatility key to perfect pairings
E
One of the most versatile table wines is arlier this year, a friend writing a Riesling; many good ones are now made cookbook asked me to pair the wines in the Okanagan. That variety has the with her recipes. Many of the recipes fruitiness, the acidity and the involved ginger and other exotic mineral backbone to pair with spices that are not always wine an enormous range of foods. friendly. I had to be creative. In Germany, virtually every I donâ&#x20AC;&#x2122;t fuss overly much about restaurant serves fresh asparagus food and wine pairings beyond a with Riesling in May. It is a few basic rules: white wine with divine match. You can also enjoy ďŹ sh except salmon; red wine Riesling with ďŹ sh, poultry and with meat; and Champagne with pork, or you can just have a bottle everything, especially omelettes. on its own while you relax in But thinking outside that box the hot tub. Chenin Blanc and can open a world of tasting JOHN Viognier are equally adaptable to experiences, as I discovered working with my friendâ&#x20AC;&#x2122;s Schreiner the food and the circumstance. RosĂŠ wines (with the exception recipes. of overly sweet White Zinfandels) For example, there was a dish are also quite versatile. They can be enjoyed of snow peas and pork strips that called before dinner, with more robust seafood for onions, fresh ginger, soy sauce, hoisin like salmon, with light pastas and with any sauce, Szechuan sauce and red peppers. I and every picnic meal. JoieFarm makes recommended CedarCreekâ&#x20AC;&#x2122;s Ehrenfelser, a an outstanding rosĂŠ. Recently, I even white wine whose intense tropical ďŹ&#x201A;avours enjoyed an excellent dry rosĂŠ from Kraze would not be overwhelmed by the dish. Legz Winery in Kaleden with a steak, after Perhaps I would keep a cold lager on hand discovering the red I had brought to the as a backstop. party was corked. The trick is to select versatile beverages.
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Pinot Noir and Gamay are versatile reds, pairing well with salmon, pasta and most meat dishes. It was Tony Stewart, the president of Quailsâ&#x20AC;&#x2122; Gate Estate Winery, who once served me a Pinot Noir with barbecued salmon. I had never thought of that before but I always pair them now. Among the big reds, the variety I ďŹ nd most versatile is Cabernet Franc. Wines from that variety have bright, brambly ďŹ&#x201A;avours and acidity that stands up very well with steaks, lamb chops and any number of stews. My friendâ&#x20AC;&#x2122;s cookbook included an Irish stew lit up with fresh ginger, garlic and rosemary, along with dark beer. Only Cabernet Franc could stand up against all of those ďŹ&#x201A;avours. And then there are the surprising pairings you can do with fruit wines. Elephant Island Orchard Wines at Naramata, a very good producer of fruit wines, provides hints with recipes on its web site.
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The Life of the party Modern kitchens are being used for much more than cooking [r <akblmb^ Cn]lhg 26 SEPTEMBER 2011 INDULGE
The new kitchen is more than a cooking area, it’s a place where friends and family gather to share conversations, stories and food.
O
nce considered the domestic ‘headquarters’ of the 1950s housewife, the modern family kitchen has evolved from a simple and functional workspace to the most utilized – and most enjoyed – social focal point of the home. While today’s designer kitchens triple as a one-stop living, dining and entertainment room, at a time when chrome, plastic and vinyl were considered cutting edge, the extent of thoughtful kitchen design focused solely on the activities of storing, preparing, cooking and cleaning. “The new kitchen is more than a cooking area,” says Jim Lintott, owner, JRL Kitchen Design. “It’s a place where friends and family gather to share conversation, stories and food – where everyone who enters feels welcome.” When considering remodelling or designing a new “guest-friendly” kitchen, Lintott says bringing in a professional kitchen designer before commencing the project can save homeowners time and money, as well as help them create a space they will be happy with over the long-term. “Kitchen design can be highly specialized and complex,” he says. “A kitchen designer understands how a kitchen functions and can analyze the family’s lifestyle, interests and cooking and entertaining needs. A designer can give you ideas you may not have thought of, including those that will help you keep costs down.” While cabinetry style, colour and material are integral to setting the design tone, Lintott says creating a functional and creative floor plan is the first step to designing a kitchen that adds monetary and lifestyle value to the home. “Everyone has unique tastes and ideas
Iahmh \hnkm^lr Kh[ Dbg` Iahmh`kZiar +)** about how they want their kitchen to look, feel and function,” says Lintott. “A great kitchen starts with a well-thought-out design. Spending time planning out the space is key to making your kitchen function for maximum comfort and efficiency.” Previously boasting a sea of brightlycoloured Formica, today’s kitchens often showcase a variety of elaborate materials and components, including: wooden mantels and corbels, marble fireplace surrounds, granite work surfaces, cultured stone feature walls, distressed posts and beams, glass tiles, stamped concrete and quartz countertops. At the centre of it all, Lintott says, an island with a seating area or cooking area is a key feature that many people like to incorporate into their floor plans. “It makes the host or hostess feel like they are still part of the festivities and they can include their guests in what they are doing or preparing,” he said. “You could design the island out of a different style cabinet, colour or material to make it stand out. Incorporating an antique piece of furniture can be stunning.” In addition to comfortable built-in or freestanding seating areas, Lintott notes avid entertainers traditionally make room for a wide range of appliances, including: temperature-controlled wine cellars,
beverage centres, island cooktops, twin dishwasher sets and commercial-grade ovens and ranges. However, while appliances play a big role in the design, Lintott says lighting is an important feature that is often overlooked. “Take the time to place the right lighting for function and mood,” recommends Lintott. “I suggest taking your floor plan to a lighting supplier and working with a design specialist to help you find the best lighting for the ambiance that you are trying to create.” The kitchen designer’s biggest piece of advice for homeowners, however, is to take out the proper permits and to ensure they use licensed plumbers and electricians. “Talk about the budget with them and consider all the costs up to final completion – prior to signing any contracts.” He also notes that when hiring a professional designer or contractor, checking references and experience is a must. “A new kitchen can be an excellent investment in most homes, which is why it should be well-designed or it could become a financial liability. Request to see one of their projects. Most homeowners who have had a positive kitchen experience would love to show off the finished product.” i For kitchen design tips, see page 29. INDULGE • SEPTEMBER 2011 27 INDULGE s 3%04%-"%2 27
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DESIGN TIPS Christine Craik, Registered Interior Designer (RID) and member of Interior Designers of Canada (IDC) and the American Society of Interior Designers, (ASID) offers these quick tips for creating a comfortable and functional social hub.
Functional Sequencing s +EEP SPACE FEELING SPACIOUS open and â&#x20AC;&#x153;task-friendlyâ&#x20AC;? by ensuring countertops are clear of clutter and small appliances. s /RGANIZE SHELVES DRAWERS AND CUPBOARDS WITH INEXPENSIVE BINS AND baskets from London Drugs, Ikea, Jysk or Canadian Tire. s 0UT EVERYTHING YOU NEED FOR A particular task (making coffee, pouring A BOWL OF CEREAL CRAFTING IN ONE handy, functional â&#x20AC;&#x153;line.â&#x20AC;?
Environmental Comfort s ,IGHTING n COMBINE A FUNCTIONAL MIX OF AMBIENT AND TASK LAMPS WALL sconce and pendant) lighting. s !IRmOW n OPEN A WINDOW AND TURN on the kitchen fan from time to time to
keep the space feeling (and smelling) fresh. s 4EMPERATURE n KEEP AT A CONSISTENT AND COMFORTABLE LEVEL s 3OUND CONTROL n USE RUGS AND MATS AS WELL AS HANG LARGE CANVAS PICTURES PAINTINGS LINED WITH POLYSTYRENE OR styrofoam, to absorb sound.
Physical Comfort s &URNISHINGS n RETHINK TRADITIONAL placements and types of furniture. $ON T GET STUCK ON WHAT YOU THINK should or shouldnâ&#x20AC;&#x2122;t belong in a kitchen. Think of your familyâ&#x20AC;&#x2122;s needs AND INCORPORATE WHAT WORKS FOR YOU s 3EATING n LOOK FOR COMFORTABLE dual-function seating for eating, WORKING AND RELAXING s ,OCATION n CONSIDER THE HOME S ARCHITECTURAL FEATURES WINDOWS lREPLACES ETC WHEN GROUPING furniture or constructing built-ins. s 4IP 3AVE SPACE BY TURNING YOUR KITCHEN COMPUTER INTO A TELEVISION VIDEO PLAYER STEREO USING AN )NTERNET SUBSCRIPTION SERVICE SUCH AS .ETmIX
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The ever popular Fort Langley Cranberry Festival – now in its 16th year – takes
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s Potters Nursery’s 4th annual Breast Cancer Gala takes place Thursday, Oct. 13 at the 192 Street location, featuring food, wine, entertainment and plenty of prizes, with proceeds going directly to UBC cancer researchers. This event sells out fast, so
Beauty & The Best Kikis Restaurant International Gems Magique Teezers Hair Studio Jays Clocks & Watch Repair C & K Cleaners Bertolucci Pizza White Rock Eyecare Stella Bleu Home Decor Rewind The Inside Story Captain Gift & Fashion Java Hut Dr. Strauts and a much more! Q
get your tickets online at www.pottersonline.ca
Q
s Mark your calendars for Vintage Affair, a premier wine-tasting event featuring
Q
Q
delectable food pairings and fabulous entertainment. This year’s gala is set for
Q
Thursday, Oct. 20, from 7 to 10 p.m. at Hazelmere Golf Course. Proceeds benefit
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the White Rock South Surrey Community Foundation, and tickets are available
Q
Q
online at www.wrsscf.org
Q
bg ma^ iahmhl
Q
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Clockwise from left:
Q
Q
s Restaurant 62 co-owner and sommelier Eric Ferris shows off the new Wine Guru
Q
iPhone app, a wine-pairing tool he created with the help of Gloo Studios, at a
Q
recent launch event that took place at the Abbotsford eatery.
s Chocolaterie Bernard Callebaut owner Jackie Pearson samples some mouthwatering chocolates at A Taste of Ocean Park, a summer fundraising event.
s Former Canuck Trevor Linden chats with a guest at a private dinner party in Ocean Park, a special event that was auctioned off at the Peace Arch Hospital and
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Just look at the picture again.
Honestly, it’s OK if you would rather stare at the picture of the car than read the rest of the ad. In fact, we kind of designed the All-New 2012 Passat so you wouldn’t have to read ads like this. The sleek, sophisticated lines should speak for themselves, saying things like, “Sure it looks great on the outside, but wait until you see the amazing standard features, like Bluetooth® connectivity and the leatherwrapped steering wheel, in the very spacious and comfortable interior that even boasts class-leading rear seat legroom*.” So, go ahead, look at the picture again and then look at the price below. Then you’ll really know what we mean when we say the 2012 Passat pretty much sells itself.
THE ALL-NEW 2012 PASSAT.
NOW STARTING FROM $25,340**. IT PRETTY MUCH SELLS ITSELF.
072111
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604-536-7212
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*Based on a comparison of other 2011 models available at the time of publication, in the Intermediate sedan segment. **Base MSRP of a new and unregistered 2012 Passat 2.5L base model with manual transmission is $25,340, including $1,365 freight and PDI. License, insurance, registration, any dealer or other charges, options and other applicable taxes are extra. Model shown: 2012 Passat Highline 2.5L with options and accessories, $33,540. Vehicle may not be exactly as shown. Dealer may sell for less. Dealer order/trade may be necessary. Visit vw.ca or your Volkswagen dealer for details. “Volkswagen”, the Volkswagen logo and “Passat” are registered trademarks of Volkswagen AG. The Bluetooth word mark and logos are registered trademarks of Bluetooth SIG, Inc. © 2011 Volkswagen Canada.
32 SEPTEMBER 2011 INDULGE