Edible Vancouver Island Design 2022

e great dreamer Walt Disney once said, “You can design and create and build the most wonderful place in the world. But it takes people to make the dream a reality.” is is so true—my kitchen looks the best when it’s lled with friends and family. Many of my favourite childhood memories are in the kitchen. My dad loved to cook, and my mom was a baker. Family dinners not only brought me joy but activated all my senses—the smell of the spaghetti sauce or fresh baked bread, and the way my mom would combine vintage china, pottery, modern dishes and fresh owers to set an enchanting table. e kitchen is a place of gathering, but it’s also a place of

PUBLISHER + EDITOR IN CHIEF Karen Elgersma

ART DIRECTOR Danika McDowell EDITOR Danielle Steiner-Janzen

COPY EDITOR Trish Weatherall SOCIAL MEDIA MANAGER Jenny Leung PHOTOGRAPHERS Angela Drake Danika McDowell Janis Jean Stephanie Seaton AD DESIGN Leanne Von Hollen

healing, a lesson I learned as a teenager. My cousin (who was more like my aunt), and her family moved into my neighbourhood, and I remember how her home centred around the kitchen, where anyone, anytime was welcome to sit down and enjoy a warm bowl of chili— she literally always had a pot of chili simmering—along with a good chat, a cup of co ee or a game of cards. I would often bike to her house when I was having a bad day and just drop in, and she would just love on me around that kitchen table. Twenty- ve years later I found myself designing my own kitchen and home. When I sat down with my dear friend and designer Cydney Hellier (who wrote the Small but Mighty Spaces article on page 16), she asked me what I wanted my home to look like. I told her about my cousin, whose home had wrapped me in love all those years ago. Cydney somehow knew what I meant because she designed a house that has become a place of welcoming. When I come home at the end of a long day of work, my kitchen and home embrace me like a friend. But even more importantly, this house has been a place of refuge and laughter, and of hundreds of gatherings lled with food, love and an abundance of good memories. I hope this special design issue inspires you as we all start to gather again and welcome people back into our homes. Many of my favourite designers and food experts have come along to help us launch the rst ever Edible Vancouver Island Design Issue, lled with inspiring ideas that will have you wanting to create your very own Pinterest board of ideas for your next dinner party or future kitchen reno. Karen Elgersma

ADVERTISING Dawn Postniko

Inga Liimatta Nikki Beach Peggie Terry ediblevancouverisland.com/advertise CONTACT US 140-4392 West Saanich Road Victoria, BC, V8Z 3E9 info@ediblevancouverisland.com TO SUBSCRIBE Visit us online at ediblevancouverisland.com Edible Vancouver Island is published four times a year. Subscription rate is $35 CAD annually. LETTERS We welcome your feedback. To write to the editor, use the address above or, for the quickest response, email: editor@ediblevancouverisland.com

Edible Vancouver Island magazine is published ve times per year by Karen Elgersma Media INC. 140-4392 West Saanich Road, Victoria, BC V8Z 3E9

No part of these publications may be reproduced in any form without the written permission of the publisher. Every e ort is made to avoid errors and omissions. If you notice an error, please accept our sincere apologies and notify us. © 2022. All rights reserved.

I’d like to dedicate this first Design Issue of Edible Vancouver Island to those whom I have lost; you helped me truly understand the gift of sitting around the table enjoying a good meal in a home that is welcoming and beautiful. Dale Modry, who taught me the gift of hospitality, and her son Derek, who was a gifted chef; David Swan, who taught me the gift of generosity; Matthew Yeudall, my cousin who loved family gatherings as much as I did; and my brother Grant Jonasson, who taught me how to cook and introduced me to the joy of entertaining. May you rest in peace and may you all be together enjoying a heavenly meal filled with love.

Printed in the U.S.

On the cover: Setting the Table—read the story on page 18. Photo by Janis Jean.

C O N T R I B U T O R S

andrew johnson is the co-owner of Bicycle Pizza and Beauregard Commons with his wife and business partner Vanessa. Their goal is to help families make time to eat together. Work hard, ride bikes, eat pizza. eatbicyclepizza.com | beauregardcafe.com annabella nordlund is studying English literature and French at Pepperdine University in Malibu, California. She is an aspiring writer with a focus on poetry. ashley stelck & patricia pearson are co-owners of Hansell & Halkett vintage home décor in Sidney. They love hunting for vintage treasures and bringing old furniture back to life. hansellhalkett.com carolyn b. heller is a travel and food writer who has eaten her way across more than 50 countries on six continents. She writes for a variety of publications and is the author of three Canada travel guides. cbheller.com IG @carolynbheller cydney hellier loves all things design and started Cydney Hellier Gray Interior Design over 20 years ago. She loves to infuse her clients’ personality into design transformations and brings a broad spectrum of resources to any project. chginteriors.com danielle steiner-janzen is a freelance writer and editor based in the Comox Valley. When she’s not behind her desk full of words, she’s exploring the great outdoors with her husband and pup. willowtreewords.com IG @willowtreewords donna balzer has two greenhouses and a big vegetable garden in Qualicum Beach, where she grows food year-round. She is an award-winning media personality, speaker, author and podcaster. donnabalzer.com dorothy hawes is a freelance writer, author and educator with a passion for home décor, cooking, fundraising and creating events. She is most happy when entertaining friends and family in her home or at their farm. IG @any_excuse_for_a_party joanne sasvari is a food, travel andWSET-certified drinks writer. She is an accomplished author of several books, including the IACP-shortlisted Wickaninnish Cookbook and newly released Island Eats . plumandpepper.ca IG @josasvari julie cove was born and raised on Vancouver Island and is creative through and through—from her design background, to her nutritional training and her adventures in pottery and photography. IG @ourprettypottery sharon lam is a passionate eater and location illustrator. Since losing her mom to cancer, she focuses on capturing all of her family’s favourite local spots. artbysharonlam.com IG/FB @artbysharonlam

D E S I G N 2 0 2 2 CON T EN T S No. 15

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we l c ome l e t t e r

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E D I B L E P R O F I L E Kamal Saab by Carolyn B. Heller

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I s l and Pan t ry Current Faves + New Finds a gard e n wo r t h g r ow i ng by Donna Balzer

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Home - ba s e d p i z z a i o l o s by Andrew Johnson

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i s i t t i me yo u bu i lt a w i n e c e l l ar ? by Joanne Sasvari

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nat ur e ' s e s s e nc e by Joanne Sasvari what dr e ams ar e mad e o f by Dorothy Hawes sma l l bu t m i gh t y s pac e s by Cydney Hellier Gray s e t t i ng t h e tab l e by Ashley Stelck & Patricia Pearson E D I B L E G U I D E Kit Your Kitchen by Danielle Steiner-Janzen

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s o u l f u l s anc t uary by Annabella Nordlund

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f unc t i ona l ar t by Julie Cove

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WHAT ' S I N YO U R K I T CH E N ? featuring Sam Harris

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RECIPES IN THIS ISSUE

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8 Soil Mix

32 Grape & Honey Pizza

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44 Lentils with Creamy Eggplant

ON THIS PAGE: Photo of Pottery by Julie Cove

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current faves + new finds island pantry

SOLBRÜ ELIXIRS were cultivated to remind us to reconnect with nature and our souls, while supporting our communities and spreading kindness, compassion and love. Made with apple cider vinegar combined with organic mushroom and herbal extracts as well as their proprietary blend of spices—they warm you from the inside out. Try one of their four formulas on the rocks or in your favourite alcohol-free cocktail: RESTORE with Reishi. ELEVATE with Cordyceps, CONNECT with Turkey Tail, INSPIRE with Lions Mane. Find them at Lifestyle Markets in Victoria or online at solbru.com | IG @solbruelixirs UPWARD REFILLERY Join us on your next grocery list to refill your favourite pantry items with minimal packaging. Bring your clean and empty jars, fill, use and refill as you need. Choose from various spices, oils, tea, coffee, pasta, rice, beans and proteins, baking ingredients, household cleaners and self care products. 1209 Island Hwy E, #4, Parksville, B.C. upwardrefillery.com | @upwardrefillery

S P O N S O R E D C O N T E N T

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32 LAKES COFFEE ROASTERS Powell River's award-winning coffee roaster is now available at select grocers on Vancouver Island, offering high quality roasts for every coffee lover. 32 Lakes is Green, Carbon Neutral and Surfrider certified by VIGBC in Victoria, B.C. They also boast Rainforest Alliance certification and a give-back Program that donates to local communities. 32lakes.com | @32lakescoffeeroasters JUNCTION, ORCHARD & CIDERY is the latest addition to the Victoria cider scene. Located at Prospect Lake, close to downtown Victoria, this eight-acre farm is a welcoming west coast, rustic venue creating delicious ciders. Their tasting room is now open and they are both family and dog friendly. junctionvictoria.com | @junctionvictoria NATURAL PASTURES Featured in Food Network’s “Cheese – A Love Story,“ Chef Rob Feenie transforms Natural Pastures’ Aged Farmhouse into a daringly distinctive ice cream. If you’re tasting it on its own, let it warm on your tongue and experience wave after wave of rich flavour that leaves a lingering sweetness. naturalpastures.com | @naturalpasturescheese

S P O N S O R E D C O N T E N T

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Des igning a garden to grow fresh food in your yard year-round WORDS DONNA BALZER PHOTO ANGELA DRAKE

But my dreams centre around food. Growing, picking, donating and cooking food year-round is my passion. Even so, when my husband “surprised” me with the news that he bought a house in the quaint little town of Qualicum Beach, I was less than enthusi astic; I loved my career, my adult kids and my established garden in downtown Calgary and didn’t want those things to change. And then I suddenly realized—my dream of 12 months of food production would be a reality on Vancouver Island. BAS I C LANDSCAPE DES I GN An edible garden is constantly changing, as plants are seeded, transplanted and harvested. And while edibles add interest, co lour and texture, there are times and seasons when the garden can look uninspiring, especially when crops are reaching the end of their life or straw mulch is used to protect plants. The messy look of an ever-changing garden is an unfortunate reality. M any people dream about moving to Vancouver Island. The calming green forests, mesmerizing waves and beau tiful year-round blooms are so relaxing.

husband jumped right in with an enthusiastic “yes.” So we cleared a bigger space, built an even bigger greenhouse and constructed a terrace of beds down to join our original lot. At the junction of the old and new lots, my husband built an arbour for our seedless Red Flame grapes. With the new lot, the harvest has gotten a little crazy and our de sign aesthetic in the back space can be a little chaotic at times. My husband started making regular deliveries to the food bank, as our heat-loving peppers, basil and tomatoes boomed in the sum mer greenhouse. In winter, arugula and spinach fill the unheated greenhouse, but since plants grow so slowly in winter, we have no trouble eating it all. Outdoors, sorrel starts poking up in February and lasts until at least December. Dramatically tall Winterbor kale adds interest and texture for a full year. While potato tops go dormant in fall, the spuds, beets and leeks can be left in the ground until harvest ed for dinner, and when cold weather threatens in December, we cover tender plants like cauliflower with loose straw. Cauliflowers come in exotic forms and colours and are planted in both the greenhouse and outdoors for an extended season. Herbs provide months of colour, visual interest, taste and texture. Silver-leafed, purple-blossomed sage and ground cover thyme thrive in dry soils all over the gar den. We top pizza with self-seeded fresh chives in March, and crisp sage in brown butter to serve with our butternut squash in November. Annual herbs, like cilantro, are started every spring and tucked be tween other vegetables for their soft white, bee-friendly blooms that add a garnish to both the garden and the dinner plate. The general rule of design dictates adding the tallest plants and climbers to the back of the bed, but I built an arbour from simple cattle-panel fencing and plant it with annual beans on the east side of the garden, because from the road, it frames the green house while also supplying hummingbird-friendly flowers and edible beans. PLAY I NG I N THE D I RT One reason the Canadian prairies are called the breadbasket of Canada is because big field crops, like wheat, grow so well in the deep, rich, loamy-clay prairie soils. I discovered very early that Island soil is nothing like prairie soil, and in Qualicum Beach, I quite literally have a beach to work with. The soil is plain white sand with a little layer of composted leaves on top. So forget about finding perfect soil here. Instead, find a fairly sunny spot and amend the soil as needed. Everything grows here if given a bit of care and feeding.

Front yards are highly visible, usually conforming to the norms of aesthetic land scape design. But anything edible in the front yard is fair game for deer to enjoy, making it difficult to achieve a fully func tional edible garden design here. Instead, I plant deer-proof edibles like artichokes, onions, garlic and herbs in the front yard, and keep most of my edible garden behind the fence in the side and backyard. FUNC T I ONAL I S FASH I ONABLE

An edible garden is constantly changing, as plants are seeded, transplanted and harvested.

My home is on a corner lot with an open fence design on the side and backyard. A neighbour recently called through the fence, saying that she loved how functional our garden looks. I wasn’t insulted. I like it that way. Our garden obviously has a clear pur pose. Our first functional change was at the back door. This area used to be a parking stall surrounded by a three-metre-wide laurel hedge. We pulled out the hedge, created a brick patio and in stalled our first little greenhouse. When we built this area, the year-round harvest expanded to tender plants I had never grown before: lemon trees, grapefruits and oranges—which is why we’ve dubbed the area our “cocktail corner.” We walk onto our patio, reach for a lime and pluck a sprig of mint for our cocktails, then relax against the greenhouse and enjoy the shelter. It doesn’t get any better. ROOM TO GROW One day, the empty lot behind us was suddenly listed for sale. I mused about growing an even bigger garden, and my helpful

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S O I L M I X R E C I P E

NOTES

The system of using “parts” instead of actual amounts of material is based on the idea that you can mix just enough for the pot or container you need to fill. As long as a consistent-sized container is used for all measurements, the resulting soil will be excellent. For instance, if you are planting an 8-litre (2 gallon) container, you can use a yogurt container as a “part,” and mix 4 yogurt containers of peat moss, 2 yogurt containers of compost, 1 yogurt container of worm Larger plants like trees, shrubs, figs or lemons may need a heavier potting mix. If you know you are growing trees or large shrubs, substitute half-composted bark such as SEA SOIL for the homemade compost listed. castings and 1 yogurt container of perlite.

Once seeds have sprouted and you are ready to transplant into bigger pots, it is smart to make a soil mixture for larger plant growth. This is a mixture of materials that holds water but also drains quickly and has a few minerals and nutrients in it. On Vancouver Island, we can’t guarantee weed-free, salt-free, high-quality loam or natural soil, so we mix up these soil-less ingredients and happily grow vegetables or flowers in pots and containers all summer long using this mixture. Additional fertilizer is added as plants grow. Produces: One 20 gallon grow bag (80 litres) or two 10 gallon grow bags (40-litre pots.)

4 parts peat moss or coir or a mixture of the two products (40 litres)

I N G R E D I E N T S

M E T H O D Pour loosened* peat moss or coir into a wheelbarrow. Lightly moisten with 1–2 litres of water to eliminate dust. Peat should hold its shape when squeezed. Add compost, worm castings and perlite to peat or coir. Add additional water at this stage to make soil damp but not wet. (If squeezed in your hand you should not get any moisture release.) Add moistened and mixed soil mix to pots. Install plants and water thoroughly so the mixture loses moisture from the bottom of the pot. Fertilize only after plants start to grow because the compost and worm castings will offer the initial nutrients needed. *Peat is often sold in compressed bales but this has to be loosened to fluff it up before measuring. Coir is also sold in compressed bricks and water is added to loosen bricks and fluff it up. Measurements are made after products have been moistened and loosened.

2 parts sifted homemade compost (20 litres)

1 part high quality worm castings (10 litres)

1 part perlite or vermiculite (10 litres)

Water as needed

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Design is our core principle, whether you’re gathering around a beautifully prepared meal, elevating your table with hand-crafted wares or composing the perfect space at the heart of your home. thehomekitchen.com

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Nature’s Essence

ISLAND PERFUMERS ARE ALCHEMISTS FILLING THE WORLD WITH UNFORGETTABLE FRAGRANCE WORDS JOANNE SASVARI

Photo by Megan Terpening

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P erfume is a little bit magical. It transports us to faraway lands on exotic clouds of neroli, vanilla, sandalwood or jas mine. But it also reminds us of home, of the garden after a rain or a baby’s velvet cheek. Its history is entangled with alchemy and ritual, its language that of music and wine, its purpose to heal, intrigue, incite and, above all, to remember. “I’ve got lots of memories tied to scent,” says Laurie Arbuthnot, owner of Wild Coast Perfumery in Cowichan Bay. “To capture the scent of a place can mean so much to a person. I’ve actually had people crying in the shop because a perfume reminded them of a person or a place.” Today, Arbuthnot is just one of a grow ing number of Island perfumers, all of them trying to capture

Terpening says, “I was interested in plants, more for cooking and what you can grow in your garden.” L I KE FOOD AND WI NE Talk to perfumers for any length of time and you might think you’re actually discussing music and food and wine. “Perfume has a lot of similarities to music,” says Terpening. “There’s a top note you smell first, then there’s the middle note that fades into a base note.” Blends of notes are known as an ac cord, and the final creation is akin to a symphony. And when crafting a fragrance, a perfumer sits before a perfume organ, a semi-circular desk with stepped, curved shelves that hold bottles of their raw materials. But even more than music, perfume, especially natural perfume, is linked to food and wine. After all, as Van Dyck says, “There’s no flavour without aroma. You can’t connect to the essential things in life.” Indeed, scientists believe that 75–90% of what we perceive as “taste” is actually smell.

nature’s fragrant magic in a bottle. I N LOVE WI TH FRAGRANCE

In 1986, Arbuthnot was traveling in Italy, on the island of Capri, when she stumbled into the Carthusia perfumery, which makes natural perfumes from recipes that date back to 1380. She recalls, “When I left, I thought, I want to do this.”

“Food is all about aromas, herbs and spices and the process as well,” adds Arbuthnot. “Natural perfumes are not unlike wine. They are made from nature and evolve with age, allowing beautiful nuances to un fold. Natural perfumes are blended to allow layers of fragrant notes to unfold on a person’s skin.” Natural perfumers are also al chemists, using distillation since medieval times to extract the spirit of plants (known as hydrosols) to nourish body and soul with fra grance, flavour and health benefits. As Van Dyck says, “They knew these aromatics were the water of life. They provided food and protec tion. Because we are alchemists, we translate things and we wildcraft things that we grow and gather.”

It took her nearly 30 years to do it, though. Meanwhile, she learned aromatherapy and herbology from old textbooks, until she found a teacher in herbalist Jeanne Rose in Berkeley, Ca lifornia. “And then I thought I was ready to do something on my own,” she says. Arbuthnot now has 13 fragrances, most named for local places, like the Tribune Bay that won first prize at the 2021 Clean Beauty Awards. Karen Van Dyck, on the other hand, was already in her 40s when she fell in love with fragrance. “I was sitting by the lake with my baby in my arms and I could smell that cottonwood smell, that spring smell, and I started thinking about put ting it in a bottle,” she recalls. She turned her kitchen into a lab and became an herbalist, making

Photo by Haley Dawe

LOCAL CONNEC T I ONS Although all these perfumers live on Vancouver Island, they rarely use local ingredients in their perfumes. Instead, they im port their essential oils, resin, absolutes and other raw materials. That’s because, aside from fir and balsam essences, they are not produced in a large enough quantity here for their needs—and what little is available is prohibitively expensive. Moore is one perfumer who extracts her own spirit waters from botanicals she grows or wildcrafts. “It’s so special to use things that are around us and we’re connected to,” she says. “I love to make ritual perfumes. People need to find ways of finding plea sure in the world.” And what could be more pleasurable than a beautiful fragrance? As Arbuthnot says, “As we all know now that ‘forest bathing’ is good for us, natural perfumes allow us in the same way to recon nect with nature and just make us happy in the most basic way.” She adds, “A perfume can raise so many memories and emotions. That’s why we’re so attracted to scent.”

tinctures and teas, and also found an instructor in Berkeley— Mandy Aftel. Van Dyck was operating out of a Victoria health food store when she met Stacey Moore, who had launched her brand Flore in 2016. “Before that,” Moore says, “I’d always been a sensualist, and scent was always a way for me to escape when I was younger.” In 2018, the two opened The Still Room in Oak Bay, where they sell skin care products and perfume under their own brands as well as their joint one. Meanwhile, Palma Cafolla discovered natural perfume as a 17-year-old working as a florist in London, and opened her Victo ria store Zingaro Floral Perfumery in 2021. “I always admired bo tanicals and came to realize that nothing smelled real,” she says. “I was very intrigued to transport the beauty of nature through perfume.” And in Parksville, newcomer Megan Terpening has just launched her first fragrance, Tangled Garden, under her House of Forbid den Fruit label with its gloriously decadent artwork created by Chad Michael Studio. Until she discovered natural perfumes,

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WHAT DREAMS ARE MADE OF

WORDS DOROTHY HAWES PHOTOS JODY BECK

Recently, I’ve noticed several surveys oating around Facebook and Instagram asking people which room in their home they nd them selves spending the most time in. For me, the answer is de nitely the kitchen; it’s the epicentre, mission control room, Grand Central Station, or whatever you might call it, and it’s the heartbeat of the home. When we planned our recent kitchen renovation, it was important for me to not only think about the basics that I absolutely needed, but also consider elements that would make it my dream kitchen. ose who know me will attest to the fact that I love to cook, bake and entertain, and consequently, the kitchen is the hub, whether we are hanging out as a family or entertaining extended family and friends. However, even if your primary entertaining space is your living room or dining room, it seems inevitable that at some point your guests will end up in the kitchen! My daughter, Ashley, is an interior designer and, at the time of our renovation, she was working for a kitchen design company. Not only was it exciting to contemplate a new kitchen, but it was also a lovely opportunity to work with her in designing a space that worked well for our needs as a family to create an aura of warmth, functionality and beauty. Ashley’s philosophy is: “If you’re going to spend a lot of time in the kitchen, you really want to fall in love with the space. e number one goal is to create a beautifully aesthetic design while also making sure it is functional.” We knew it was time to update our 1990s kitchen with its dated lino ooring, green laminate countertops and tired appliances. We gutted the entire space and started from scratch, keeping some elements from the original layout but adding a sit-up peninsula. For me, this was an important feature in redesigning the kitchen, so I was insistent that we incorporate either an island or a peninsula into the layout. e beauty of any sit-up counter space is that it provides an additional social area for your family or guests. Our peninsula has become the hub for morning co ee, breakfast, lunch and especially happy hour; it also provides a perfect space for laying out drinks and “Is this where the world began? For surely it had begun in no other than a place like this. The kitchen, without doubt, was the centre of creation.” –Ray Bradbury in Dandelion Wine

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appetizers when entertaining. People inevitably gravitate to the kitchen and this area provides both a functional and aesthetically pleasing space to gather prior to sitting down to a meal. Countertops While options such as marble, quartz, laminate, butcher block and other stone countertops are still popular, Ashley maintains that “Quartz is the big seller right now, and it's what I would recommend to 99% of my clients. It's almost indestructible— much tougher than granite and easier to clean without needing daily maintenance and resealing down the road. Additionally, since quartz is manmade engineered stone, manufacturers are able to o er a huge variety of designs, colours and textures.” For our kitchen, we chose a white marble style of quartz that comple mented the surrounding ooring and cabinets. Kitchen cabinets It’s hard to beat the refreshing look of white in a kitchen, and popular trends right now include mixing white cabinets with darker colours, which is why we opted to introduce grey cabi net accents in our kitchen. Other popular trends for 2022 are dark blues, various green tones, wood grain accents or even black. Adding open shelving to display dishes, bowls and other signa ture pieces has also become a new feature in today’s kitchens, but I prefer more traditional cabinets, as my priority is to keep the kitchen looking clean and uncluttered. Appliances Stainless steel has been around for some time, but they are still the most popular look for kitchen appliances, so we moved away from our previous look of white appliances. e stainless steel complements the contrast of white and grey in the kitchen. Since I spend a lot of time cooking and baking, we also included two convection ovens, which are so helpful, particularly when pre

paring large meals. We also felt it was important to include two dishwashers in the kitchen, and that has been one of our best remodeling decisions. Now that I’ve become used to having a sec ond dishwasher, it’s hard to imagine living without it, particularly during those times when we are entertaining. If cooking is important to you, then consider carefully the type of stovetop you plan to include. “Induction ranges are a popular choice in creating a dream kitchen. It's in line with many environ mental movements being a non-fossil fuel range, but also hugely functional and fast,” says Ashley. Now that I have the induction stovetop, I am convinced we made the right choice. In addition to the speed in which it heats up, it is incredibly easy to keep clean. Time well spent Home improvements have been hugely popular during the pan demic, as people were unable to travel and instead spent more time doing home and yard projects. If you are planning a kitchen renovation, you need to consider that time constraints and supply issues may be a factor. “In any kitchen reno there are many dif ferent factors: contractor availability, supply lead-times and many other hiccups that may come up along the way,” explains Ashley. “For the design process, I would allow around three to four weeks for plans to be drawn up, fully measured and time to go through design and material options. e cabinetry wait time may be the longest and you will want to get that locked in sooner rather than later.” In general, you can expect the construction time to vary from six to twelve weeks. Most importantly, do your research, check design websites and magazines for ideas, and come up with a wish list that will incor porate what you need for your dream kitchen. Once it is complet ed, you won’t regret taking the time to carefully consider what makes the kitchen the heart and soul of your home.

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Small but Mighty Spaces Creat ing modern solut ions in

a small , v intage k i tchen area WORDS CYDNEY HELLIER GRAY PHOTO JANIS JEAN

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W hen I first arrived at this cozy heritage home nestled behind a privacy hedge on a quiet street in Cordova Bay, I immediately felt a sense of history and warmth. As an interior designer, I ammost passionate about context and space. When well-synchronized, we feel a sense of harmony. Bringing out clients’ personalities and addressing how they live ties into the equation just as importantly. At my initial meeting with these homeowners to discuss renovating their kitchen, I knew this was going to be a fun journey. I love renovating kitchens, as this is the space that can transform the feel of a home, and as we all know, it is always the central hub. In this case, we had to be mindful of the limited space and be clever in how we integrated every aspect. After discussing functional and stylistic options, I was excited about all the possible ways to create a new kitchen with modern features in their traditional home. It became an opportunity to showcase a classic style kitchen aesthetic that would complement the architecture and setting of the home. There is a strong, unified family feeling to this hard working space. But we had to improve the function, traffic flow and storage. I was excited to dream up clever organizational solutions for the best storage given the space, and “zones” to help improve traffic flow. Once function and storage is streamlined, the family can easily work together and cook up a storm— or have Sunday baking gatherings, as is their tradition. overwhelming. I see this all the time, which is why I am a huge fan of shallow storage, where you can easily see what you are looking for. We put a side cabinet at the fridge as you enter the room, providing plenty of storage for dry goods, teas, oils, etc. Along the other side of the kitchen, in the thoroughfare to the table and sitting area, there had been a piece of furniture. It had some storage, but it was not effective, and the visual was also discordant. We reworked this space with matching cabinetry that stores a multitude of items. This rounded out the look and added to the footprint of the kitchen. We moved the recycling to a storage basket with a lid. They have a back door close by, so they can remove garbage and recycling from the kitchen area efficiently. Why use valuable real estate (like cabinetry) to store garbage? The large, deep pantry had been jammed full of outdated items and thus had become very

We needed to reference the indoor/outdoor connection, because in the warmer months everyone is in and out enjoying the garden and pool. The wife is an avid gardener, always running outside for fresh ingredients. Any new cabinetry had to be inspirational, bright and cheery to reflect this. But as we were working in a heritage space, we also wanted to embrace a feeling of the past, where people often had painted cabinetry. We love using Farrow & Ball paint to evoke this look. When we landed on a fresh spring green, Cooking Apple Green, we knew this would be a showstopper! Warm white quartz calms the eye and illuminates the space—and doesn’t compete with the cabinetry. We sourced vintage-looking light fixtures, a single farmhouse sink that the clients adores, and a high-end stainless gas range. For the flooring, we used a soft grey-and-white patterned linoleum flooring, which also imbues a heritage feel. Talk about practical upkeep when one is in and out all summer long; clean-up is very easy. I feel it is important to create space visually, which can translate to omitting some upper cabinets near the sink and windows. There was already wood shelving in this area made by the homeowner. After much discussion, we felt it would be a great idea to keep these; day to-day dishes are right at your fingertips, and guests can see for themselves where items are. Carrying the backsplash tile to the ceiling makes the room feel even more spacious and bright. I always love this continuity in a small space, as it balances the proportion of materials. We were lucky that a large harvest table and bench was nearby, as well as a cozy wood-burning stove. We re worked the bench and upholstery to give it a lift. New white wood blinds throughout help round out the look, and was perfectly finished with new doors and glass hardware. Everyone is thrilled with the result of this kitchen and eating area renovation, which truly balances the old and new. We have created a timeless look in this small space that will create joyous memories for all three generations for many years to come. The soft green cabinetry, vintage-looking flooring and lighting, and calming white and wood components make this space very uplifting. We spent the needed time to get it right, understanding what was most important for the clients’ lifestyle.

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Setting the Table

WORDS ASHLEY STELCK & PATRICIA PEARSON PHOTOS JANIS JEAN Using elements of generations past, new collections & Mother Nature to create the perfect tablescape

W hile the term “tablescaping” was coined in the early 2000s, the act of creating beautiful table settings has existed for centuries. It has global traditions, not limited to any speci c culture. Instead, it’s part of a great meal. It’s the stage for the main event. It’s the setting where stories are told and souls are nourished. Tablescaping is an art form, the combination of colors, textures and heights, all layered together to create something wonderful and memorable. Creating a memorable tablescape doesn’t need to be complicated or expensive. When visualizing your table setting, look to the meal and season for inspiration. You can often create a centrepiece or place setting by pulling ingredients from the meal to make edible decor. ink stacks of colorful pumpkins in the fall, scattered citrus or pomegranate in the winter or fresh bouquets of aromatic herbs in the spring and summer. What is the overall feel of the meal? is should help direct the desired aesthetic of the table. Is it a casual Sunday morning with u y pancakes and fresh squeezed juice, or a formal three-course dinner on a Saturday night? Visualizing the meal and the table together can give you unexpected ideas, like gathering a collection of glass bottles at di erent heights and pairing them with an airy ower, or using a mix of colorful ironstone bowls lled with seasonal fruit, or a rambling of brass candlesticks and petit bud vases to create a dreamy candle lit scene. Every table setting needs the obvious basic tools: dishware, cutlery, glassware and serviettes. For some occasions, the addition of more luxurious items can be layered in, such as elegant candelabras, oral elements and maybe even a unique collection that’s characteristic of the host, the event or the season. ink about the desired atmosphere and style of the meal: a cozy winter meal calls for rich hues, earthy tones and simple orals, such as naked branches or dried owers. A spring feast allows for vibrant colors, bright orals and light, airy linens. It does not need to be a wedding occasion to use your favourite china or fancy silverware; these pieces are meant to be used, and they look amazing when laid with pride on your tablescape.

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five tips for creating a unique tablescape SELECT THE STYLE AND PALETTE. Start with something that inspires you. For instance, perhaps it's a tarnished antique silver water pitcher filled with delicate garden roses. Add a mix of antique silverware, some crisp white dishware, a few French linens and some sparkly stemware. Voila! A perfectly romantic-styled luncheon. with these items, as they are not only a fundamental part of the setting, but will also be used throughout the meal. They need to have a presence, both visually and physically. The weight of the cutlery in your hands, the thin delicate rim of the glass when you take a sip, or the chime of a toast. This all adds to the feel and atmosphere of the meal. GRAB SOME SCISSORS AND HEAD OUTSIDE. Borrow from nature to create an effortless tablescape to match the season. A few stems from a hedgerow or garden bed can liven up the table and cost nothing at all. KEEP A VARIETY OF CANDLES ON HAND. Having a good stock of quality candles in a mix of heights and colors can be a quick addition to any table set. Dark tapers are great for cozy winter meals, while chunky pillars and votives tucked into vases and hurricanes are a must for when the sun goes down when dining al fresco. AVOID BEING TOO TRENDY. It seems easy and appealing to try to replicate something from Pinterest or Instagram. This can lead to purchasing pricey “one-time-only’’ items. Instead, look to those sites for inspiration, then get creative using what you have or borrow from family. Adding a dish or platter that has been used for generations can bring nostalgia and memories to your meal. When buying new, focus on and invest in timeless pieces: quality linens in colors that can be used in all seasons, cutlery with substance and charm and unique stemware in timeless styles. CHOOSE SILVERWARE AND STEMWARE WITH PURPOSE. Play into your senses

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19 SPRING 2022 EDIBLE VANCOUVER ISLAND

words DANIELLE STEINER-JANZEN illustration SHARON LAM

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While we might admire the aesthetics of a kitchen’s cabinetry or countertops, it’s all the tools and gadgets within the kitchen that make it functional—which are the things these Island kitchen stores specialize in selling. KIT YOUR KITCHEN An edible guide to Island k i tchen stores

NORTH CENTRAL ISLAND It was 2018 when Kathy Gellerman and Priscilla Wood questioned the lack of a kitchen and janitorial supply business in Campbell River. Their question led them to answer with their own solution: Your Island Kitchen Depot , which offers supplies in reasonable quantities to small and medium-sized businesses from Campbell River to Port Hardy. A half hour south in Courtenay, Perch Kitchen is tucked amongst the many boutique shops of 5th Street, making it a perfect place to pick up some gifts for the cook in your life or some new gadgets for your own kitchen. CENTRAL ISLAND Prior to becoming kitchen store owners in 1994, Vickie Sissons and Patrick Simpson had two young boys, zero retail experience and had never lived on Vancouver Island, but they loved kitchen stores and wanted to escape big-city life in Vancouver. Now, their store What’s Cooking in Qualicum Beach is a popular shopping destination for anyone who enjoys cooking or baking. Not far away in Lantzville is Jemco Food Equipment Ltd. , which has been carrying industry leading brands and a wide range of products and services since 1981, establishing themselves as the largest supplier of commercial food equipment and small wares in the mid-Island. In Nanaimo, Maison Cookware + Bakeware is the kitchenware store of owner Julia House’s dreams. Her rule is that if she wouldn’t have it in her own kitchen, she doesn’t want to sell it in her store. As a result, she has carefully curated a selection of quality, effective kitchen tools and hired staff that are knowledgeable and familiar with all the products. Nanaimo is also home to Flying Fish , a home furnishings and kitchenware shop located within a 6,400-square-foot heritage building that

Penna & Co. , their motto is that if they don’t have it, you probably don’t need it. As the “ultimate candy store for cooks,” they offer a wide selection of cookware, knives, utensils and tools, as well as in store knife sharpening and gift registries. The Tuscan Kitchen is the must-visit destination for hundreds of unique majolica in bright, bold patterns, as well as elegant, everyday tableware and linens, a variety of culinary tools and a selection of gourmet food from the Mediterranean. And when Elaun Cable found herself ready to change her life, she decided to move to Vancouver Island and Googled “businesses for sale”—and in September 2020, she took over WHISK Victoria . She has worked hard to make the store accessible for those with walkers and strollers and keeps the store stocked with practical, but fun and whimsical, items. GULF ISLANDS In the little downtown hub of beautiful Gabriola Island, you’ l l f ind Island Home & Garden . The colourful, bright products will immediately draw you in—and don’t be afraid to bring the kids to this shop, as their shelves are stocked full of Island home and garden needs that everyone will enjoy perusing. Over on Salt Spring Island, Love My Kitchen has been a mainstay in Ganges for almost 30 years and is filled with everything from practical kitchen tools to playful items that will make you smile. PACIFIC RIM Christine Washington began working at Flandangles Kitchen & Gifts in 2012, and immediately knew: “this is what I wanted to do when I grew up!” She has owned the store for six years now, but the store has been serving its customers in the Alberni Valley for 42 years. Carrying over 4,000 items in their 2,200-square foot shop, Flandangles prides themselves on their wide variety of kitchen items and gourmet foods.

was erected in 1898. In in the mid-1990s, Flying Fish’s owner Glen Saunders purchased and refurbished the building, keeping many of its historic features— including the basement (which staff fondly refer to as “the Dungeon”) that previously housed horses and prisoners and is now where Flying Fish holds its popular “Behind the Red Door” garage sale. COWICHAN Kamal and Therese Saab own The Worldly Gourmet Store in Ladysmith. The pair have had quite the journey to kitchen store ownership, which you can read more about in our Edible Profile on Kamal on page 22. Their store products are ref lective of the store’s name, as they bring in products from around the world and are always looking into new kitchen ideas, suppliers and products. In a beautiful brick heritage building in Duncan, you’ll find Pots & Paraphernalia , which has been open since 1980. Their motto is a confident one: “You’ll like it.” And it seems their customers agree, as the store provides a unique shopping experience with their incredible inventory and friendly staff. Duncan is also home to Country Home & Kitchen , which is on a mission to outfit your space with texture and warmth with their variety of kitchen and home products. It’s impossible not to be inspired to update your kitchen when you step into their welcoming shop. VICTORIA Jed Grieve has fond childhood memories in the kitchen of helping his mom prepare vegetarian feasts on Sunday afternoons. Now he instills that love of healthy eating into his own children, also reflecting that priority through his store Cook Culture . He operates the store on a “less is more” strategy, selling simple, efficient tools to help you create delicious home-cooked meals. Meanwhi le at

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E D I B L E P R O F I L E

Kamal Saab From Lebanon to L adysmi th, the Worldly Gourmet ’s owner has found a communi t y and a home.

The kitchen has become the place where they most enjoy spending time with their family. “We’re Lebanese, so we love food. We love people. And we love our family.”

WORDS CAROLYN B. HELLER PHOTO DANIKA MCDOWELL

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W hen Kamal Saab left his native Lebanon, he never imagined that his journey would bring him to a small town on a Canadian island. But as an entrepreneur whose love of food and family drew him into the kitchen, perhaps it’s not surprising that he’d end up owning and operating Ladysmith’s The Worldly Gourmet. The kitchen supply store in a heritage building on Ladysmith’s 1st Avenue, which Saab runs with Therese, his wife of 35 years, stocks a vast assortment of kitchenware for both home cooks and professional chefs. The Saabs currently live in a spacious apartment they designed above the store, where the kitchen has become the heart of their home —a gathering place for their two daughters and nine grandchildren. Yet when Saab and his family landed in Toronto in 1990, in the aftermath of the Lebanese civil war, he says they arrived with only $40 in their pockets. school in Lebanon, and his career in hospitality management had taken him to Dubai, Abu Dhabi and Kuwait, finding a job in his new Canadian city wasn’t easy, an experience that many new immigrants share. He finally found work at Staples, the office supply company, as he recounts, “putting paper on the shelves.” He steadily advanced during what became a 16-year career with the organization, moving into management. When the company sent him to Vancouver Island on a temporary assignment to oversee the project team that was opening a new store, Saab was immediately drawn to the Island environment. STARTING OVER IN CANADA Though Saab had graduated from hotel management With its mountains and beaches, “the Island felt to me like back home, like Lebanon,” he says. “So I called my wife and said ‘I’m not going back. I rented an apartment. Pack up the kids and come over.’” Therese and their daughters joined him on the Island, where he was able to continue his career with Staples—a career he was content with for several more years, until management wanted him to relocate again. “No, thank you,” he says he told his bosses, who asked him to move either to Vancouver or back to Toronto. “This is where my family is now, and this is where I want to be.” SHOPPING THE WORLD Kamal and Therese eventually decided they were ready to run their own business and began looking for opportunities. The Worldly Gourmet store had been operating in Ladysmith for about seven years when the Saabs learned in 2014 that the previous owner was

ready to sell. The couple saw the potential to transform the small shop into a higher-end culinary destination.

It was fortunate, Saab says, that the previous owner had chosen The Worldly Gourmet name. “Our concept fit perfectly with the name of the store.” They bring things in from all over the world, focusing on mid-range to higher-end products, from paella pans to espresso machines. “We’re always on the lookout for new things,” he continues. He and Therese spend time every day searching out new ideas, different suppliers and unique products that aren’t readily available elsewhere in the region, whether it’s rolling pins from Holland or knives imported from France. They also enjoy consulting with their customers, advising them about ways to use particular products and even offering cooking advice. As avid cooks, both Kamal and Therese have personal experience with many of the supplies that they stock. For several years, they partnered with local chefs to offer cooking classes in the store as well. BUILDING A “HIS AND HERS” KITCHEN When the Saabs were able to purchase the building that houses their store, they began redesigning the unit upstairs (previously home to a yoga studio and a massage therapy office) as their residence. They knew they wanted to centre the 2,500-square-foot space around the kitchen, creating a gathering place for the family with ample room for both Therese and Kamal to cook. They designed “his and hers” cooking stations with two stoves—one where Therese often prepares traditional Lebanese dishes, the other where Kamal cooks steaks or fish and experiments with sauces. They selected stainless steel appliances, drawers and pot racks, as well as a huge stainless steel sink, then opted to balance the industrial style with tongue-and-groove pine on the fourteen-by-four-foot island where the Saabs’ grandchildren often gather. The kitchen has become the place where they most enjoy spending time with their family. “We’re Lebanese, so we love food. We love people. And we love our family,” Saab insists. “We don’t want business to take over our life.” After making their home in Ladysmith, the Saabs clearly draw strength from the relationships they have with their clients, too. “We feel fortunate to be in this community,” Kamal says. “Our customers, we call them friends.”