Indulge Magazine, June 24, 2014

E X Q U I S I T E S T Y L E • I N T E R I O R S • T R A V E L • C U I S I N E Vol. 8 • Issue 2 • Summer 2014

TV chef wins top prize • local getaways of the stars • vintage decor • summer retro fashion

New South Surrey

restaurateur Vikram Vij

stands out among a score

of Peninsula reality TV stars

Get Real

2 Summer 2014 INDULGE

Wednesday September 10th, 7pmWednesday September 10th, 7pmat Mountainview Wellness Centreat Mountainview Wellness Centre

604.538.8837604.538.8837www.mountainviewwellnesscentre.cawww.mountainviewwellnesscentre.ca

3566 King George Boulevard3566 King George BoulevardSouth SurreySouth Surrey

INDULGE • Summer 2014 3

VOLUME 8 • ISSUE 2 • SUMMER 2014

Follow the Real Housewives of

Vancouver to their favourite B.C.

getaways. Some options require quite

a lot of cash, while others are budget-

friendly.

Wine columnist John Schreiner shows

how prestigious competitions can

catapult vineyards into the spotlight.

contents

10

13

20

18

16

Chef Matthew Stowe's culinary

creations earn him fi rst place on Top Chef Canada.

Spot the latest vintage fashion trends

as our model visits White Rock.

Mid-century modern is in. Welcome

vibrant wallpaper and drum shades

into your home.

I've watched the Dragons' Den since the second season and am delighted to hear Vikram Vij, owner of three restaurants

in the Lower Mainland – including a new establishment in South Surrey – was selected as a new investor for the TV series.

With a background in Indian food, and more recently three other reality TV shows, Vij is a well-known personality.

The opening of My Shanti, his newest restaurant at 15877 Croydon Dr., has brought the opportunity to try his famous food closer to home. Just look for the gleaming metallic silver building near Morgan Crossing.

Vikram is just one of many Peninsula residents to star on reality TV shows lately. In this issue of Indulge, Matthew Stowe, winner of Top Chef Canada season three, tells how he got to the top and provides a fresh recipe to try at home.

Other local reality TV contestants, including White Rock real estate agent Sarah Daniels, co-host of Urban Suburban, are also featured.

Keeping with this theme, the Real Housewives of Vancouver grace Indulge's travel section this issue. Their chosen local getaways include a special spot in Langley.

Now that summer is fi nally here, I couldn't think of a better place to hold Indulge's fashion shoot than at the White Rock waterfront.

When I arrived, our model, Naomi, was sitting on a large boulder, wearing fl owing

pants, a fi tted sleeveless top and bold statement jewelry — all courtesy local boutiques (photos on page 13). A very vintage look indeed.

The crew then walked to a couple of restaurants nearby to take photos inside, and

ended the photoshoot at White Rock Pier. I hope this perfect, warm day is an indication

of how summer 2014 will turn out. Taking a cue from the photoshoot's retro

style, this issue of Indulge has a section on mid-century modern decor – yes, vibrant, bold wallpaper is back again.

I spoke with two home decorating experts from the Peninsula who both said the '50s, '60s and '70s are making a major comeback this year.

Warm weather indicates the beginning of white wine season.

Columnist John Schreiner introduces an Okanagan winery made famous by international wine competitions that put the spotlight on a particular chardonnay.

June 21 was the longest day of the year, so let's cherish the summer while is lasts and enjoy the (nearly) rain-free days.

This issue of Indulge will give you some great ideas of how to make the most of this warmer weather.

From the editor Michaela Garstin

10 13

COVER STORY: A new restaurant in his

portfolio, Vikram Vij joins numerous

reality TV stars from the Peninsula.

Cover photo courtesy CBC.

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.

Indulge is published four times annually by

Black Press

Suite 200 2411 160 St.

Surrey, BC V3S 0C8

Tel: 604-542-7429 Fax: 604-531-7977

www.indulgemagazine.ca

Alfonso Arnold • Sarah D'Arcey

Jason McRobbie • Rob Newell

John Schreiner • Erin Anderson

Publisher Rita [email protected]

Managing Editor Lance [email protected]

Interim Editor Michaela [email protected]

Creative Services Manager Jim [email protected]

Contributors

6

20

4 Summer 2014 INDULGE4 Summer 2014 INDULGE

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Restaurant magnate Vikram Vij isn't

used to failure.

Even with culinary talent, charisma

and unbound energy catapulting

him into Canadian celebrity status with three

restaurants and a handful of judging roles

on national television, producers of CBC's

Dragons' Den made him prove he has what it

takes.

The task – to join forces with the reality TV

series' most powerful venture capitalists.

Kevin O'Leary, a blunt business tycoon,

and internet mogul Bruce Croxon were set to

depart from the show after last season — and

leave behind big shoes to fi ll. Two years and

several auditions later, Vij was still waiting to

hear if he was chosen for the coveted spot.

"CBC did so much research and due

diligence in fi nding out whether I had what

it took to be a Dragon," says Vij in his usual

energetic tone.

"It was like auditioning for a major role in a

movie."

But when the lengthy process was complete,

Vij got the news he was yearning for – he

would be one of fi ve Dragons to star in the

ninth season, along with Jim Treliving, Arlene

Dickinson, David Chilton and fellow rookie

"fi nance bad boy" Michael Wekerle.

"It will be the funnest season you have

ever seen," he tells Indulge on his way to last

month's Eat Vancouver, a culinary festival

where he showcased his famous Indian

creations.

Born in Amritsar, India, Vij immigrated to

Alberta in 1989 after a Canadian hotelier

invited him to experience Western Canada's

culinary possibilities.

He opened his fi rst restaurant, Vij's, fi ve

years later in a trendy South Granville

neighbourhood. The authentic cuisine and

strict no-reservations policy led to nightly

lineups down the block. Vij is proud that even

VIPS such as Martha Stewart, Pierre Trudeau

and Harrison Ford had to wait with the crowd

to be seated.

In addition to their second, more casual

restaurant, Rangoli, Vij and his wife, Meera

Dhalwala, recently opened My Shanti in South

Surrey, a few minutes from a 28,000-square-

foot food processing plant where their ready-

to-eat meals are made and packaged. The

curries are sold in grocery stores throughout

the Lower Mainland.

But all this wasn't enough for the spirited

entrepreneur.

In addition to the Dragons' Den, Vij is a judge

on three other reality shows: Food Network's

Tops Chef Canada and Chopped Canada, as well

as CBC's Recipes to Riches.

"I can easily talk about food because that's

It's no false reality – the Peninsula has a knack for spawning TV talent. Indulge looks at some of our most celebrated reality-show personalities.

by Michaela Garstin

Supp

lied

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o


what I do for a living. But even though I had

done my research (for the Dragons' Den),

for the fi rst two or three days I was a little

nervous," admits Vij, who is often seen at

public appearances in either his chef's outfi t or

traditional Indian garb.

"After a couple days I got the feel of it…

and from there it shot off. Not only do you

have to make a deal and be polite to the other

Dragons, you have to be a bit forceful."

Since the series is fi nished fi lming and set

to premiere in September, Vij isn't allowed to

reveal which businesses he invested in, but did

say he expanded his portfolio beyond food-

related companies.

"It was defi nitely a challenge and I hope

I rose up to it. I don't want to be that

one-song-wonder."

Based on his success in the Lower Mainland's

food scene, this likely won't be Vij's last foray

into reality TV.

Dragons' bite still lingering

Now in its ninth season, Dragons' Den has attracted a dozen or so brave entrepreneurs from south of the Fraser River.

In 2008, Bill Butchart pitched the Gotta Go,

a disposable toilet made from cardboard and

biodegradable bags he says would be useful in

disaster situations.

Also in 2008, Brenda Martins presented her

patented hairpiece, called It's My Hair, which

adds instant volume and length.

Then, in 2011, the Elash family showed the

Dragons their All-In-One Gift Wrapper that

includes all the tools

needed to neatly wrap a

present.

A few months later

Christina Marcano,

owner of a "luxury,

eco-friendly dressy-

casual" clothing line,

pitched her business.

And the list goes

on.

Dan Plante, a

former South Surrey

resident, vividly

remembers facing the

Dragons.

Chawel in hand

and sporting board-shorts with two bikini-clad

models by his side, the lifeguard entered the

ominous Den.

He had practised his pitch hundreds of

times, carefully going over each word that

would – hopefully – get a Dragon or two on

board.

O'Leary, the most critical and outspoken

investor, worried him the most. But, in

order to make the $100,000 deal, Plante had

painstakingly prepared answers to tough

questions "Mr. Wonderful" had asked on

previous episodes of the CBC series.

His invention is simple, yet ingenious.

After witnessing countless beach-goers

struggle to change out of their bathing suits

by awkwardly wrapping themselves in a towel,

Plante came up with the perfect solution to

changing in public – the Chawel. It's half

towel, half sleeping bag, with an extra

hole on one end big enough to pop your

head through.

Cameras angled

toward the stage, his

models showed the

Dragons how they

can quickly slip inside

Chawels to change

from their bikinis into

sundresses — all without

the risk of fl ashing the

fi ve investors eagerly

watching from the front.

They loved the

invention and, after

some negotiation, Arlene Dickinson, CEO

of Venture Communications, offered Plante

$100,000 for a 35 per cent stake in his

company.

Plante took a big sigh of relief and accepted

the deal.

After months of back-and-forth emails,

however, his deal with Dickinson never came

to fruition, a situation Plante says is common

with deals made on the show. Still, the young

entrepreneur is extremely happy to have been

given a spot on the national TV show after

being weeded out of 5,000-plus entries.

"Especially as a small company or one just

starting out, that media is priceless. Marketing

has probably been the most expensive thing

to do.

"The Chawel has gone through the test. The

Dragons have given their thumbs up, so it

gives it credibility," he tells Indulge proudly.

Filming endures crying baby, lightning storm

It's not only The Den that Fraser Valley

residents are interested in.

Among the area's reality TV stars are Chef

Matthew Stowe, Top Chef Canada season three

winner (featured on page 10); Bone & Biscuit

Co. employee Jennifer Pinch, who placed fi rst

on Be the Boss Canada episode (interview next

page); Nathalie Heath from So You Think You

Can Dance Canada; Sarah Miller, contestant on

season three of Big Brother Canada; and BBQ

Pitmasters star Angie Quaale.

This long list also includes Sarah Daniels,

co-host of Urban Suburban, who looks back

fondly at her hectic days shooting throughout

Canada.

Showcasing houses back home in White

Rock was a relief on her busy schedule, but

one day there was a big problem.

Entrepreneur Dan Plante enters the Dragons' Den with bikini-clad models to pitch his beach-inspired invention, the Chawel.

It was defi nitely a challenge and I

hope I rose up to it. I don't want to be that

one-song-wonder.–Vikram Vij, restaurateur

Continued

Stud

io p

hoto


ppp


The featured homeowners had a cranky baby

that wouldn't stop crying.

"We literally had to hold production until

the baby fell asleep," recalls Daniels with a

sigh, followed by a laugh.

"We don't have baby-wranglers on staff."

The HGTV series pits Daniels against another

realtor (Phil DuMoulin, her real-life brother)

to fi nd a family their dream home – in either

the city or suburbia.

While frantically fi lming two shows over six

days, often in cities hundreds of miles apart,

Daniels was faced with an intense schedule,

which included:

• Being jet-lagged with only four hours of

sleep.

• Shooting through a thunder and

lightning storm that halted every other

production company for the day and shut

down Toronto International Airport.

• Scoping out four professional outfi ts to

fi t in the tight $200 wardrobe budget per

episode.

• Eating cheap takeout, meal after meal.

"On many occasions, I changed in the back

of a car or in a public washroom. There are

no trailers like you see… on movie sets," says

Daniels, a real estate agent from White Rock

whose resume includes former traffi c and

weather anchor for Global BC Morning News and radio reporter for CKNW and Rock 101.

"It's not as glamorous as people think."

And then there's shooting in Toronto and

Montreal's 35-degree heat and humidity.

"You're sweating like a dog, and repeating

things so they can get it from different angles,"

Urban Suburban hosts Sarah Daniels and her brother, Phil DuMoulin, on the set.

Supp

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she says with a laugh.

While there were many positive experiences,

Daniels is still perplexed by homeowners who

lack common sense on how to make their

property sell in today's market.

The crew, for instance, often faced overgrown

lawns and messy houses. Their job was to

make the home "look pretty" by moving

furniture around and shooting at optimal

angles.

"When you know that the outside of your

home is going to be featured on a nationally

publicized show, it wouldn't be the worst idea

to mow the lawn," she tells Indulge.

That's a wrap, folks Reality TV was a one-time deal for Jennifer

Pinch, manager of The Bone & Biscuit Co. in

Cloverdale. She isn't working her way up to

host of a nationally broadcast series or judging

fi erce competitions.

Instead, Pinch appeared on an episode of

W Network's Be the Boss Canada, where she

beat out another contestant to run her own

franchise of the specialty, health-conscious pet

food store.

One competition was to create canine

cupcakes from scratch and sell them in a

nearby dog park for charity.

"My ingredients were supposed to be peanut

butter and banana, but the other girl got to

the peanut butter before I did," Pinch, who

became interested in pet nutrition after her

American stafford terrier puppy developed

allergies, tells Indulge. Even though she

admittedly isn't a baker, she concocted a

banana, strawberry and blueberry muffi n

instead.

With just one episode of reality TV under her

belt, Pinch proves the fame is priceless.

"I walk around my neighborhood and

people say 'hey, aren't you that girl?' It's really

fun."

Jennifer Pinch with her American staff ord terrior while fi lming an episode of Be the Boss Canada.

Supp

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Ed’s Linen Warehouse

GameStop

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Other Stores & ServicesAccent On Travel

Dollarama

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New Joes Farm Market

Orangetheory Fitness

Safeway

Sienna Sun Tan

Speedy Shoe Service

The UPS Store

Restaurants & Coff ee Shops Booster Juice

Cora’s Breakfast & Lunch

Flying Wedge Pizza

Healthy Monkey

Papa Murphy’s

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Winning Chef Matthew Stowe's culinary talent earns top prize in Food Network battle

by Jason McRobbie •

photos by Rob Newell

You think you have challenges in the

kitchen?

Let’s turn up the heat a bit. Add

bright lights, stern competition and

probing questions. Now go to the Toronto

Zoo and create a dessert themed around a

yellowtail macaw for a panel of Canadian

culinary icons.

No pressure.

For Chef Matthew Stowe, product-

development chef for Cactus Restaurants,

this is the stuff of which happiness is made

– and last year earned him the coveted title

of Top Chef Canada for the third season of

Food Network Canada’s most competitive

showcase.

“The television aspect was really not so

different. You are always under the gun with

time in the kitchen, so I was completely

comfortable with that part of it,” explains

Chef Stowe. “The oddest parts were always

the interviews, but when you are cooking you

don’t really notice those until later. I actually

got more nervous watching the shows than

being on the show.”

Born and raised in Surrey, Stowe followed

his culinary dreams to New York City after

graduating from high school. After graduating

from the Culinary Institute of America in

2002, he sharpened his craft at the famed

French restaurant Lutèce.

“It had a very modern French approach and

French restaurants were not really popular

with the media at the time. Things get pretty

competitive at the 4 Star level, so we had

to think differently. I learned to make every

second count and I would write my prep lists

on the train on the way into work.

"When I got back to school, I could see the

benefi t of that sense of urgency. I learned so

much at Lutèce, I went back and worked all

the stations.”

Returning to B.C. in 2004 as executive chef

of Sonora Resort, he found the change of pace

and scenery as fortuitous as it was refreshing.

“There are no distractions when you are

working in a spot like that, so it’s unbeatable

for training. The beauty of it was they really

wanted to move beyond being a fi shing resort

from the start, so we aimed at achieving

Relais and Chateau status and we did that in

2009. It’s a huge honour to be able to be a

chef working for a place developing that kind

of identity and it worked wonders with the

European clientele when the U.S. dollar went

soft.”

That same year, he also wrote his fi rst

cookbook, the award-winning The Tastes of Sonora Resort.

So, how does one go on to win eight out

of 13 challenges to emerge as a Canadian

culinary star while remaining grounded

throughout? In Stowe’s case, creativity counts

in large amounts, but the fundamentals of

basic cooking are key.

“On the show, it was really about

foundation cooking in strange environments.

Those basic things you learn right away are

the ones that I applied on the show,” says

Stowe, whose own culinary foundations cover

the pastry kitchen as well.

“When you come in they give you a

notebook and take away everything but your

toiletries, knives and clothes. I sat down right

away and started writing.”

Not recipes though – ratios.

“Being able to be super creative really comes

down to having those basics down cold so

you can deal with the curveballs,” he says.

under pressure


“When I drew the yellowtail macaw card for

the competition at the Toronto Zoo, I thought,

'Well, it eats fruits and nuts. Sounds like

dessert.'”

The judges agreed and found his tropical

tapioca with a macadamia nut crumble and

exotic fruit the perfect thematic embrace of

yellowtail macaw. He relishes the victory, but

is more ardent in championing the overall

impact of such "reality" programming.

“The Food Network has really educated and

has given people expectations. People want to

see what’s going on in the kitchen now. Good

food is no longer this big secret.

"We didn’t know what to look for in our

own backyards before, so in that sense

it is a new world that has been there all

along. Farmers markets are fl ourishing and

restaurant-quality ingredients are as accessible

to the home cook as the chef,” he says.

“Even our retail stores, which tend to drive

that year-round mentality, have changed so

much in the past 20 years, and our pantries as

chefs have expanded to refl ect that demand for

local, seasonal and organic.

"All these terms are just another way of

saying real or done properly and we’re

rediscovering that.”

What he credits Top Chef Canada with is

buoying a country-wide culinary renaissance

and helping anchor a Canadian food identity.

“We truly now have a Canadian cuisine and

we’re not backed into any one corner like

Italy or France. Our palate is global and our

ingredients are local.

"The West Coast has always attracted top

chefs – and now we have a great generation of

chefs born and raised here. This could be the

most exciting food going on anywhere right

now.”

It’s more than a belief, but an ethos that

he celebrates as much at home with his wife,

Amber, and toddler, Gavin, in their Cloverdale

garden, as he does daily with the ever-growing

Cactus Club crew – headed by fellow Food

Network alumnus and executive chef Rob

Feenie. “What I love about our restaurants is

that they are so busy you learn to cook and we

have a lot of committed young people in our

kitchens pursuing their Red Seals. They teach

us too.

"Our kitchen staff is so diverse, so it’s cool to

interact with all those global fl avour profi les.

What might be new to us have been family

favourites for others for generations.”

As for the summer season ahead, it is the

one Stowe looks forward to – and not just for

the fresh ingredients.

“It’s really barbecue season I look forward

to the most – outside, social, no mess in the

kitchen and a cold beer in hand. That’s a great

food experience in itself.”

Moreover, it’s the perfect setting for any

Canadian to tap their Top Chef within.

Turn the page for Chef Stowe's Sweet Fraser Valley

Pea Soup recipe.

Th e West Coast has always attracted top chefs

– and now we have a generation of chefs born

and raised here.– Chef Matthew Stowe

Chef Matt Stowe's signature black forest cake with Okanagan cherries, chocolate sponge, cherry frozen yogurt and bitter chocolate crumble.

INDULGE • Summer 2014 11INDULGE • Summer 2014 11

Sweet Fraser Valley Pea Soupwith pickled mushrooms, crèmefraiche and crispy prosciutto

Soup: 3 cups shucked English peas or frozen peas½ cup baby spinach ½ cup onion, sliced thinlyice cubes as neededto taste salt and pepper Mushrooms:2 cups assorted mushrooms3 Tbsp olive oil1 tsp minced shallots¼ tsp chopped fresh thyme3 Tbsp rice wine vinegar Prosciutto:4 slices of prosciutto Garnish:crème fraichepea shoots

For the soup: In a small saucepot combine the onions and the olive oil and place on medium heat. Reduce heat to low

and cook for 5 minutes, add water to the pot and continue to cook for 10 minutes until liquid has evaporated and the onions are very soft. Set aside. Bring a pot of heavily salted water to a boil, add the English peas and cook for 4-5 minutes until the peas are very soft.

Once the peas are tender remove them from the water and plunge them into an ice

bath. When cool, remove from the bath and set aside. In the same pot, add spinach and cook for 2-3 minutes, remove from the water and add to the ice bath. In a blender combine the English peas, cooked onions and spinach, add a few ice cubes and blend on high speed until the soup is totally smooth and has a nice consistency.

You may have to add more ice cubes until the mixture reaches a nice velvety consistency. Season to taste with salt and pepper and set aside in the refrigerator. For the prosciutto: Preheat the oven to 325°F. On a parchment-lined baking sheet lay out the slices of prosciutto. Bake for 10-15 minutes until the prosciutto is crisp, remove from the oven and set aside. For the pickled mushrooms: Heat a large sauté pan on medium-high heat. Add the olive oil and mushrooms and sauté for 2 minutes. Add the thyme and shallots and continue to cook for 2 minutes. Remove from heat and add rice vinegar, season with salt and pepper. Set aside. To serve: Place the pickled mushrooms in the centre of 4 bowls; carefully pour the soup into the bowls, top with crème fraiche and garnish with pea shoots and crispy prosciutto.


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Summeris hereAs the weather heats up, it's time to hit the beaches and outdoor patios

Photography...................................................................... Alfonso ArnoldModel.................................................................................. Naomi Hughes HallHair and makeup ............................................................ Robyn Jenkins Stylist.................................................................................. Sarah D'ArceyPhotography assistant................................................... Nick Dubeau Location.............................................................................. White Rock


Cover, top: Naomi takes a break at White Rock Beach in Katherine Barclay pants, a Bellyssima top – both courtesy Malary's Fashions – and GEOX Nurit sandals from Eco Turner Shoes. To accessorize her summer outfi t, Naomi wears a wrist cuff from Malary's Fashions and a necklace from Zig Zag Boutique.

Cover, bottom: Cosmo in hand at the Boathouse Restaurant, Naomi is wearing a JS Collections dress from Malary's Fashions and Nine West sandals provided by Zig Zag Boutique. Her ring is courtesy Malary's Fashions, while her Swarovski necklace, bracelet and earrings are provided by Rochells Jewellers and Michael Kors sunglasses from Insight Eye Care.

Left: Ready for lunch, Naomi heads to the Boathouse Restaurant wearing a Fever sweater-dress combo from Malary's Fashions and Nine West sandals provided by Zig Zag Boutique. Her Swarovski necklace, bracelet and earrings are courtesy Rochells Jewellers, while her ring is from Malary's Fashions and Michael Kors sunglasses from Insight Eye Care.

Top right: Naomi heads inside Uli's Restaurant, wearing a NIKIBIKI dress and Michael Kors Josephine wedges, both from Zig Zag Boutique. Her Sondra Roberts clutch is courtesy Romancing the Home, while the trio of Swarovski crystal rings inside are from Rochells Jewellers.

Bottom right: Naomi looks playful at the White Rock Pier in a Coupe fl oral-denim button-up from Zig Zag Boutique and Tommy Bahama shorts from J Jordan Fashions, accessorized with a belt from H&M. For shoes, she is wearing Michael Kors Jalita Charm Sandals from Zig Zag Boutique.

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For years,

homeowners

shuddered at

the thought of

wallpaper.

They stripped the

faded pastel fl owers and applied a fresh coat of

paint, admiring the crisp, modern look.

But trends have a tendency to reappear.

Wallpaper has made a comeback in the last

few years — this isn't news.

But today, a mix of bold, bright and vintage

are in vogue.

With '50s, '60s, and '70s inspired wallpaper

at the forefront, mid-century modern is

quickly making its way into 2014. Think

vibrant patterns and tone-on-tone textures.

And as usual, homeowners are putting a 21st

century swing on their home decor.

No need to replicate

the retro look exactly.

For instance, bright

orange fl owers, a

signature fl are of

mid-century modern

furnishings, are optional.

Playing with other colours instead –

including cobalt, aquamarine, violet and olive

– can easily give you that vintage feel.

"Wallpaper is like a piece of art. It has to fi t

the feel of the home," says Joan Walker, owner

and principal designer of The Curtain Call

Custom Interiors in South Surrey.

"If it's for a feature wall, don't be afraid of

adding a bit of 'wow' in the wallpaper with

bolder patterns."

Leading this nostalgic trend are period TV

series – such as Mad Men and Bomb Girls –

Mid-century comeback

by Michaela Garstin

From wallpaper to lamps, retro is in


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as well as social media, Walker says. Photo-sharing website Pinterest, for instance, has thousands of ideas on how to give a house that perfect mid-century ambiance. Instead of painting one prominent wall in a room, Walker has recently seen more wallpaper being used for a dramatic effect.

If you're looking for a more muted vibe, she suggests trying wallpaper with texture or tone-on-tone design to "easily cozy-up a space."

Switch on vintageLamps of today are also getting a retro

touch with clean, sleek lines and minimalistic

designs. Circular drum shades, in particular, are popping up in interior decorating.

"With lighting, what goes around, comes around," says Ron Steele, showroom manager of Ocean Pacifi c Lighting in Surrey.

As with wallpaper, the trend is shifting towards the quintessential mid-century modern look.

Steele says bright orange lamps, which had their heyday in the 1970s, are popular once again. For the less adventurous, an art-deco feel can be achieved with a simple drum shade adorning a candelabra, chandelier or table light.

Ocean Pacifi c Lighting installed a modern version of the drum shade at a home in White Rock.

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With seemingly endless amounts

of cash, the Real Housewives of

Vancouver could easily be jet-

setting to lavish resorts around

the world.

Instead, they usually keep it local by taking

advantage of B.C.'s best luxe getaways.

In the fi rst two seasons of the Slice channel's

reality TV show (the series is now cancelled),

the feisty ladies put a handful of boutique

hotels and lodges on the map, all while

drinking their fair share of wine and picking

up designer handbags along the way.

Here are a couple of the Housewives'

favourite weekend retreats in B.C., followed

by two budget-friendly options that were

frequented by the leading ladies.

"Glamping" in styleFine linens, hydro-therapy tubs, mini-fridges

and radiant fl oor heating make Rockwater

Secret Cove Resort's remote tenthouse

suites a far cry from the typical camping

accommodation. But, with water access and

awe-inspiring views of Malaspina Straight,

these tiny bungalows at Halfmoon Bay on the

Sunshine Coast are as close to pitching a tent

as the Housewives will ever get.

Fondly referred to as "glamping" by

Housewife Amanda Hansen, the women

sipped champagne on the veranda, played

croquet, ate dinner by the pool and lit a

bonfi re on the beach. Rockwater Secret Cove

Resort, which is around a two-hour drive/

ferry ride from downtown Vancouver, also

has a lodge and cabins, as well as fi ne-dining

options, a spa and a list of day activities. For

more, www.rockwatersecretcoveresort.com

Boutique WhistlerDriving their high-priced cars along Highway

1, the Housewives set off on a girls weekend

excursion. Their destination: Nikita Lake

Lodge at the base of Whistler Mountain.

When they arrived at the rustically-glamorous

accommodation, which was rated one of

Vacation local à la the Real Housewives

Each cozy oceanfront tenthouse at Rockwater Secret Cove Resort is nestled in the forest.

by Michaela Garstin

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Canada's Top 25 hotels by Trip Advisor, they

settled in their rooms overlooking a glacier-

fed lake. Nikita Lake Lodge's fi nest room, the

Glade Suite, features two bedrooms, 20-foot

ceilings and a double-soaker tub.

On the show, Housewife Jody Claman

introduced a selection from her new cookbook

before the ladies dined at nearby Araxi, the

restaurant that celebrity chef Gordon Ramsay

chose for the winner of his U.S. reality TV

show, Hell's Kitchen, to be head chef (though

Dave Levie's stay there was reportedly short-

lived). For more information, nikitalakelodge.

com and www.araxi.com

B.C.'s horse capitalWhen Housewives Mary Zilba and Robin

Reichman showed off their vocal ranges with

O Canada and The Star-Spangled Banner,

respectively, at Thunderbird Equestrian Show

Park during the second season, the crowd (and

racing horses) watched from the sidelines.

The show park is located a few minutes from

Highway 1 in Langley, the "horse capital" of

B.C., and hosts six major hunter and jumper

show tournaments throughout the year, as

well as a variety of different equestrian events

and shows.

Donning leather cowboy boots and designer

jeans, this is where the Housewives troupe

graced the stands at Canaccord Genuity's

World Cup and amazed onlookers with their

awe-inspiring ability to walk on six-inch heels

through grass. For more, www.tbird.ca

"Vampire facelifts"In addition to Kitsilano, Shaughnessy,

Yaletown and a cluster of other upscale

communities, Vancouver's Real Housewives

are often spotted in West Vancouver having

lunch, sipping coffee by the beach and even,

in the case of Amanda, Jody and Robin,

undergoing "vampire facelifts," a procedure

done at a cosmetic clinic in Ambleside by

injecting the patient's blood back into their

face. Ouch.

For those wanting a glimpse of the reality

TV stars elsewhere, Jody owns Glass House

Couture, a clothing boutique on the 1400-

block of Clyde Avenue, as well as Jody's Fine

Food & Catering next door. In addition, the

ladies have fi lmed at Encore Coffee and Tea

at 281 17 St. and have been spotted at Cafe

Crema a few minutes away at 1495 Bellevue

Ave.

The Housewives most likely to be seen

on the North Shore are Jody, Ronnie and

Amanda, all of whom own houses in the area

(Ronnie has the rest beat with four mansions

on the water).

Th e Real Housewives of Vancouver visited Th underbird Equestrian Show Park in Langley.

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Contemporary Sensibility.

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There is nothing quite like the glow of

medals from wine competitions to

give celebrity status to a winemaker.

Mission Hill’s John Simes is British

Columbia’s most

celebrated winemaker

after establishing his

reputation with a 1992

Chardonnay made in

his fi rst vintage in the

Okanagan.

Born in New Zealand

in 1950, he was the

senior winemaker at

the country's largest

winery when he was

recruited by Mission

Hill owner Anthony

von Mandl. Arriving just in time for the

1992 vintage, he was so impressed by the

Chardonnay grapes from one Mission Hill

grower that he decided to make a premium

barrel-fermented wine. In 1994, the wine was

entered into the prestigious International

Wine & Spirits Competition in London,

England where it won the Avery Trophy for

best Chardonnay in the show. In the hands

of Mission Hill’s publicists, this became “the

world’s best Chardonnay.”

The fi rst signifi cant international award

ever won by a B.C. winery, the Avery Trophy,

put Simes and Mission Hill on the map. A

constant stream of awards has continued ever

since. In 2013 alone, Mission Hill’s Martin’s

Lane Pinot Noir 2011 was judged the best

Pinot Noir under £15 (around $25) in the

Decanter World Wine Awards in London. And

in the 2013 National Wine Awards of Canada,

Mission Hill won so many medals that it

Celebrity created by wine competitions

J O H N

SchreinerSchreiner Mission Hill is hardly unique in trumpeting its

awards and its winemaker. Th ese accolades are crucial

for sales success.

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was named Canadian winery of the year. It

won a similar award twice before from the

predecessor national wine competition.

Mission Hill is hardly unique in trumpeting

its awards and its winemaker. These accolades

are crucial for sales success. Consumers pay

attention because the awards inform their

buying decisions when they are choosing from

thousands of available wines.

The challenge is weighing the awards

because there are so very many wine

competitions. Wine judging is hardly a perfect

science. Poor wines slip through marathon

multi-day judging sessions. The recent All

Canadian Wine Competition received 1,300

entries. The annual Lieutenant Governor’s

Awards for Excellence in Wine has more than

350 entries. Thousands of wines are entered in

the big international competitions. Typically,

judges taste between 100 and 150 wines each

day. It takes a very experienced judge to keep

his tiring palate sharp enough to choose

bronze, silver and gold medal wines and reject

the others.

The only awards to ignore are the “people’s

choice” awards typically handed out at tastings

sponsored by service clubs. Popularity contests

are less meaningful than wines judged blind

by experienced judges. You can usually rely

on wines with silver, gold, double gold or

platinum medals.

I tasted the 1992 Mission Hill Grand Reserve

Chardonnay several times. Mission Hill has

become a go-to producer for Chardonnay,

whether for its entry-level Five Vineyards wine

or its ultra-premium Perpetua Chardonnay.

And the award won by Martin’s Lane Pinot

Noir tells us to pay much more attention to

what Mission Hill is doing with Pinot Noir.

That’s the real purpose of wine awards. They

have not only made Simes into a celebrity;

they drawn consumers to his wines.

Two of Mission Hill's most popular wines,

including Perpetua Chardonnay.

Miss

ion

Hill

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PLANTLAND

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