june, 2012 indulge

Vol. 4 • Issue 7 • OCTOBER 2010

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 EE 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

HailCESAR!International television star and ‘dog whisperer’ speaks candidly about critics, pit bull bans andlosing his beloved dog, Daddy.

Gourmet picnicsSummer stylesOutdoor dinner parties

Vol. 6 • Issue 2 • June 2012

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VOLUME 6 • ISSUE 2 • JUNE 2012

Go off the beaten path with California’s less-popular locales. A photographer’s dream!

Take the dinner party outdoors this summer while keeping it elegant.

Our wine expert John Schreiner keeps you in the loop about the best summer sippers, where to get them and how to enjoy them.

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Television star Cesar Millan opens up about the pros and cons of fame and his plans for the future.

With summer approaching, it’s time to get your picnic basket ready. Joey Restaurants’ Chris Mills shares some great ideas for delicious picnic fare.

Stand out this season in the hottest looks for the warmer temperatures.

I can still remember the day my fi ancé, Mario, and I brought home the newest addition to our family.

Just slightly bigger than my fi st, Mila was a bundle of brindled fur with a wet nose. She barely opened her eyes the entire hour-long trip from Mission to our home.

I remember Mario telling me that Mila broke away from her mom and siblings and crawled right up to him.

“I had no choice, she chose me,” he said, laughing.

That was more than two years ago, and boy, have things changed.

For starters, our Brazilian mastiff can now fi t my fi st in her mouth and has more energy than I ever thought possible.

Before Mila, I never thought of myself as much of a dog person and now I could not imagine my life without her.

She can be a hassle, don’t get me wrong. She needs long walks to tire her out, she has an insatiable appetite and, for some reason, she thinks she is a lap dog.

Have you ever seen a 120-pound lap dog?For all her minor faults, she is an

unwavering source of unconditional love.

My fellow dog lovers will have no trouble recognizing Cesar Millan, who is our feature story for this issue.

Television’s “Dog Whisperer” reveals some of the most common mistakes dog owners make, his new show and how the newest addition to his pack is helping to fi ght the bad rap pit bulls have received.

This issue is also our summer issue, and what better way to enjoy summer than with a glass of chilled rosé, the company of family and friends and delicious, seasonal recipes.

We have your summer guide to wine, tips and tricks on how to host an elegant dinner party all in the comfort of your backyard, and delectable picnic fare you can make at home.

Flip through the pages and fi nd out how to make the most of your summer days before the rain moves back in.

From the editor Sarah Massah

Indulge is published four times annually by Black Press

Suite 200 2411 160 StreetSurrey, BC V3S 0C8

Tel: 604-575-5321 Fax: 604-531-7977www.indulgemagazine.ca

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Publisher Rita [email protected]

Managing Editor Lance [email protected]

Editor Sarah [email protected]

Creative Services Manager Jim [email protected]

Contributors

COVER STORY: Cesar Millan continues his journey to make the world a better place for our beloved four-legged family members.

Erin Anderson • Robyn Jenkins Grant McAvoy • Jason McRobbie

Rob Newell • John Schreiner

INDULGE • JUNE 2012 3

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W hen it comes to the art of the picnic, fresh-thinking

and a side of tradition goes a long way. In the hands of Joey Restaurant Group’s executive chef Chris Mills, it is readily elevated to a celebration of something more. In keeping with the status of the restaurant group he so ably guides in the kitchen, a premium casual picnic is in order.

“Romantically, picnics mean we have time to sit and relax. Realistically, picnics mean we have time to do nothing,” says Mills with a grin. Picnics stir memories of a life rarely less busy than at present for one of Canada’s most prolifi c culinary talents. Fortunately, Mills takes his passions to work on a daily basis for Joey, so fresh memories are always in the making.

“When we were looking at the summer menu, we found a lot of inspiration in the picnic. Our goal was to honour the favourites and go back to basics, but with big, bold fl avours at the forefront,” he says. “We’re not introducing new animals or anything, just bringing a new hit of fresh; a more healthy, contemporary approach to some of the classic picnic table favourites.”

Voted one of the 10 most beautiful British Columbians by TV Week and wearing a smile as youthful as Joey’s cadre of culinary talents, it’s easy to forget Mills is far more than a pretty face. He has been in the industry since the age of 14 and has been passionate about good food and people for a lifetime.

Recognized as a Pierre Dubrulle “Rising Star” in 1995, Mills took to the global stage on the original Japanese Iron Chef in 1999, before competing against 21 of the world’s top chefs in 2001 at the renowned Bocuse d’Or competition.

All accolades aside, since joining Joey in 2005, things have only become more fulfi lling for Mills. The key difference now is that his

passion and vision is shared with a team that extends over 21-locations spread over four provinces and one state. Together, they have done some great things – hosting a pair of dinners for the James Beard Foundation in New York remains a highlight. No one does that alone.

Mills clearly enjoys the challenges and opportunities it presents. “Training is key. We

bring our teams from across the country and it creates a great learning synergy. Some incredible ideas come out of a group that size – that’s what really moves us forward the most.”

The recipes he has created to share with Indulge readers come with no small pedigree and a comforting culinary caveat: if you are really not in the mood to cook, everything below can

by Jason McRobbie • photos by Rob Newell

Joey Restaurants’ Executive Chef Chris Mills makes picnic magic with simple and fresh ingredients.

Indulge in...CUISINE

6 JUNE 2012 INDULGE

be found on Joey Restaurants’ summer menu.

Otherwise, slip into the summer season in fi ne style with some savvy picnic recipes – and one cool cocktail twist on a Tom Collins.

Gathered together in the test kitchen at Joey Bentall One, Mills draws attention to the cutting board, where a beautifully crusted bird awaits.

“When it comes to chicken or any poultry, you are looking for a story bird. Every bird tells a story, so you really want it raised and processed as well as possible. Part of what you want to look for is a nice, tight skin,” Mills explains as he inhales the aromas of picnics past. “Good roasted chicken is unbeatable.”

There is, however, a wealth of ways to take

good to great. As per the aforementioned crust and Mills’ customary modesty, his Spanish paprika rub recipe is one of them. Taking the time for a 24-hour brine, trussing the bird and putting the barbecue rotisserie to use in the cooking goes a long way, too.

As always, turning and basting works wonders in the fi nal fl avour and presentation departments.

Naturally, nothing says summer like salads, but the leafy mainstays wilt in comparison to true picnic-friendly champions.

Those Mills has readied might just become staples in your

own picnic sideshow: a crunchy green apple coleslaw with a Tabasco kick and an organic brown and wild rice salad brimming with almonds and currants.

“It’s all about making food that keeps its freshness in the fi eld,” said Mills. “A great

way to do that with the coleslaw is to keep the vinaigrette separate and toss the slaw about 10 minutes before you want to eat.”

And while fresh berries alone can make a perfect picnic dessert, Mills had the pleasure of working at London’s River Cafe last summer - and whisked away a fi nal course as simple as it is divine: an almond, lemon and ricotta cake topped with fresh raspberries. As far a cry from a cheesecake as a pillow from a brick, it weighs in nicely for the summer set and is open to enough variation to make it a recurring picnic fi nish.

Without a doubt, the perfect picnic requires a bit of work upfront.

Truly celebrating having the time to do nothing, especially under the warm rays of summer, is nothing if not thirsty work. Which is why Mills is also the consummate host with drink order in hand: a shimmering glass of strawberry ginger lemonade as Tom Collins as you wish.

For more recipes, including the ones for dishes mentioned above, tips and one-on-one chats with Mills –visit Indulge online at www.indulgemagazine.ca

Our goal was to honour the favourites and go

back to basics, but with big, bold fl avours at the

forefront

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Organic brown wild rice, almond and currant salad

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Organic brown wild rice, almond and currant saladMakes 4-6 portions

1 cup organic brown rice, cooked

2 cups white rice, cooked¼ cup wild rice1 cup red pepper, carrots, celery, onion, garlic

1 oz currants¼ cup almonds, whole toasted

1 tbsp Italian parsley, chopped

¼ cup basic vinaigrette – recipe follows

Basic vinaigrette

Makes 1 cup

1 cup olive / vegetable oil, blended

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Whisk olive oil into other ingredients to make a stable, emulsifi ed dressing.


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Roasted chicken with Spanish paprikaServes 4-6 people

1 chicken, young fryer1 quart brine – (recipe follows)¼ cup Chris’ Spanish paprika chicken seasoning – (recipe follows)

Have your butcher truss the chicken (tie into a compact shape to roast the fryer more evenly).

Prepare the brine recipe and place the chicken in the brine for 24 hours before roasting. Remove from the brine and drain/dry thoroughly.

Season generously all over the chicken then roast it, preferably on a barbecue rotisserie if you have one, or follow your favorite recipe for oven-roasting - which should always involve turning and basting the chicken for best results.

Let it cool briefl y before cutting or placing the chicken in a waxy paper bag or other suitable container to take to the picnic!

Chicken Brine

Makes one quart

1 quart water¼ cup salt2 lemons, cut in halfSprig thyme4 cloves garlic, crushed1 Tbsp peppercorns

Prepare the ingredients in a suitable pot by dissolving the salt in the water over heat. Allow all the ingredients to blend, then remove and chill before using.

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Chris’ Spanish paprika chicken seasoning

Makes 3 cups

½ cup Spanish paprika½ cup salt½ cup garlic powder½ cup sugar½ cup onion powder½ cup thyme powder

Blend all the dry spices together and store in an airtight container for later use.

Coleslaw with Tabasco vinaigretteMakes 4-6 portions

3 cups cabbage, medium shred

½ cup celery, diced½ cup green apple, diced½ cup green onion, diced½ cup Tabasco vinaigrette ( recipe follows)

1 tbsp Italian parsley chopped

to taste salt & pepper

For a picnic, keep the coleslaw separate from the vinaigrette and toss about 10 minutes before you want to eat. This keeps the coleslaw fresh and crisp, but gives enough time to absorb the fl avours.

Tabasco vinaigrette½ cup vegetable oil¼ cup white vinegar2 limes, zested and juiced2 Tbsp Tabasco (or to taste)1 tsp sugar1 tsp salt1 tsp celery seed

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Robyn wears a sexy dove gray Miss Ao dress from Anna Kristina Boutique, 604-536-8873, with jeweled Bvlgari sunglasses from Sight For Sore Eyes, 778-294-1132.

What’s bold, patterned and fabulous? It could be you, wearing the season’s hottest styles.

The-Anthology.com creator and Vancouver fashion maven Kelsey Dundon spoke with Indulge about the hottest looks for the summer.

With so many different looks coming out for the warm weather, it can be tricky fi nding one that works for you.

For those who have an olive complexion, Dundon suggests incorporating pastel colours into the wardrobe.

“Pastels are massive right now. It’s funny, back in the day, pastels were very 1980s, so you think of polo shirts and khakis, but now it’s much more sorbet and sophisticated. We’re seeing everything from pastel blouses, denims to shoes taking over,” Dundon said, noting at the same time, there are still lots of saturated colours being used.

“Having both opposing colour palettes is interesting, but I think it refl ects that sunshine, outdoorsy feel that everyone loves.”

However, Dundon admits, even the most fearless fashionista could have issues pulling off pastels.

“It can be really diffi cult to wear, unless you have an olive skin tone,” she said.

“It can easily wash someone out. I have very fair skin, so if I wear a light yellow, I look like a zombie.”

For those with a fair complexion who are wanting to get on the trend, Dundon suggests incorporating pastels by way of accessories, such as a patent leather handbag or shoes.

“It’s great to expand your footwear beyond the typical black and brown we see,” she said.”Get some bright colours to freshen up your wardrobe.”

For those who want to forego pastels, another major trend is prints, Dundon said.

“They’re really daring right now. Whether they’re really graphic, abstract or Alexander McQueen-style, which are bold and computer-manipulated.”

And if you’re feeling a bit daring, Dundon suggests trying on a bold, all-over patterned dress.

To tone down the trend, incorporating a silky blouse with a simple print is an easy

and conservative way to wear the trend.

“You can wear it with a skirt or with a jacket on top to make it offi ce appropriate,” Dundon said.

And for those who are not 18-years-old, fi ve-foot-ten and 110 pounds, Dundon has some simple tricks on wearing prints.

“If you have a model body, clothes will hang off beautifully. But if you are curvier, it can be challenging. It’s all about maintaining proportions and balancing out your shape,” she said.

For those who are top-heavy, pick a top that is neutral and opt for a printed skirt which will

draw eyes to the lower body, creating an optical illusion.

For those who carry weight around their hips and thighs, Dundon suggests switching the combination – neutral on bottom, bold on top.

Above all else, Vancouver’s favourite fashionista encourages people to take risks.

“Even though a print might look wild on a hanger, try it on and then you can mix it up,” she said. “Fashion is really fun right now. It’s bold, it’s playful and there are so many colours and prints.

“It’s the perfect opportunity to play around and get outside your comfort zone.”

stand-out season

The Anthology’s Kelsey Dundon suggests trying a bold pattern or pastel for the summer season.

[Fashion] is the perfect

opportunity to play around and get outside your

comfort zone

The Anthology’s Kelsey Dundon dishes on summer’s trends and how to make them work for youby Sarah Massah • photo by Sherry Lu


Slip intoSummer

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The season’s hottest styles are a mix of muted tones, bold patterns and bright colours.

Robyn wears a sexy dove gray Miss Ao Robyn wears a sexy dove gray Miss Ao dress from Anna Kristina Boutique, dress from Anna Kristina Boutique, 604-536-8873, with jeweled Bvlgari 604-536-8873, with jeweled Bvlgari sunglasses from Sight For Sore Eyes, sunglasses from Sight For Sore Eyes, 778-294-1132. 778-294-1132.

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LEADER ofthe PACK

Television star and dog guru Cesar Millan reveals the most common mistake dog-owners make, how to move on after the passing of a pet and what’s in store for the future.

Cesar Millan has come a long way from the days of being referred to as “el perrero” or the dirty dog boy.

The dog guru, born in Culiacán, Sinaloa, Mexico, earned the less-than-complimentary name from other children who couldn’t help but notice dogs following the then-13-year-old around.

Speaking to Indulge from his home in Los Angeles, CA, television’s “dog whisperer” is preparing for his summer 2012 tour covering cities in both Europe and Singapore – a far cry from nearly 30 years ago, when he was living on the streets of L.A., alone and unable to speak any English.

Eventually, the young Millan went with what he knew best, regardless of language barriers. He landed a job grooming and walking dogs, often walking up to 30 dogs at a time.... off-leash.

After developing a reputation for having the ability to work with even the most aggressive dogs, Millan was sought out by Jada Pinkett (now Jada Pinkett Smith) in 1994.

The television sitcom actress quickly became one of Millan’s biggest supporters, paying for his English tutor for a year after he revealed his dream was to be on television.

“There’s that saying that luck is when preparation meets opportunity. I think I’ve been very lucky in my life. I had spent my whole life working and learning from dogs, and when I met Jada and she helped me learn English and advised me in my career, I was ready to make the most of this chance that I’d been given,” Millan said.

In 2004, the pilot for Dog Whisperer with Cesar Millan aired on National Geographic, featuring Millan working with problem dogs and owners.

Using methods based on the interaction in wolf packs, Millan helped owners establish themselves as “pack-leaders.”

During its fi rst season, Dog Whisperer with

Cesar Millan became National Geographic’s number-one show.

However, with all the positive attention came negative backlash.

In 2006, critics began to speak out against Millan for his use of physical confrontation with aggressive dogs and the use of choke

chains, saying positive reinforcement should be used instead.

Millan’s response has been steady over the years, to simply point out his success rate.

“I just ignore them. I think the reason I’ve been successful, is people have used my

methods and they’ve worked and they’ve told other people. I don’t think people would keep buying my books and watching my show if there wasn’t something to it. I know some people have spread rumours that I physically abuse dogs, which I think is disgusting,” he said. “I do believe that

sometimes you have to physically correct a dog, but that’s because dogs respond with all their senses, including touch. But that’s much different than causing a dog pain or abusing a dog. Anyone who knows me knows that’s something I’m not capable of.

“That’s the price of being famous. People are going to say mean things about you. You have to have a thick skin. But I’m so grateful for the opportunities I’ve been given, I can live with a few critics.”

And the root of many of his critics’ qualms may be the biggest problem some pet owners face: treating their dog like it’s human.

Often people project their own feelings onto the dog or treat them like children, Millan said.

“Many times, people come up to me and say their dog is just like one of their children. I don’t know whether it’s the dog or the child, but in this scenario, someone’s needs aren’t getting met. I’ve raised children and dogs, and they’re not the same,” he said.

Despite the setbacks, Millan continues on his quest to rehabilitate dogs and assist owners.

He established the Dog Psychology Center located in Santa Clarita, The Millan Foundation, which provides funding and rehabilitation support globally, created cesarsway.com, which provides support and tips for dog owners, and is a vocal advocate for pit bulls.

For years, Millan’s pit bull, Daddy, was his best friend, main dog and an integral part of the show, often guiding dogs undergoing rehabilitation with his calm and assertive presence.

Sadly, Daddy passed two years ago at the age of 16 – a devastating blow for Millan.

“I think the most diffi cult thing about having a dog is you know going in, they’re not going to be with you forever. I think you have to focus on the quality of life, not the number of years. I’ve met people who don’t want to get a dog because they don’t think they can handle having to lose him. But you know, think about all the

grandparents and older people in our lives and how they’ve enriched our lives, even if they were only present for a short time,” he said. “I was very fortunate that Daddy had such a long and healthy life and I got to share it with him. And before he left us, he brought Junior into the pack, and his spirit lives on. Of course, I miss Daddy every day, but to have had the gift of so much time with him, I really can’t be bitter.”

While Millan admits everyone grieves differently, one thing he does recommend is focusing on the gift of time shared with the furry family member, rather than focusing on the pain of the loss.

And while it may be a diffi cult decision, Millan also suggests getting another dog.

“I knew when Daddy’s time was coming, and I wanted to bring Junior into the pack while he was still alive to ease the transition. Being with Junior helped both of us deal with the grief after Daddy passed,” he said.

“Sometimes people think it’s disloyal to the dog that passed to replace him, but

That’s the price of being famous. People are going

to say mean things about you.

by Sarah Massah

16 JUNE 2012 INDULGE INDULGE • JUNE 2012 17

you’re not really replacing him, you’re just expanding your pack. I think we all have unlimited love to give, and there are so many dogs out there that need love and will love you back, so I can’t think of a better way to honour your lost friend. I know Daddy is happy Junior and I have each other.”

Now, Junior is the one who helps Millan dispel myths about pit bulls and helps rehabilitate dogs.

Millan explains no matter the level of skill or instinct, no human can communicate with a dog better than a dog.

“Junior models behaviour for other dogs and brings his calm, submissive energy to the room. It’s harder for other dogs to go nuts when Junior’s in the room being calm and not escalating their energy,” he said.

“With humans, I think he’s a wonderful ambassador for pit bulls. When people meet Junior, they can see that pit bulls aren’t the aggressive, angry dogs you see in the media.”

With the help of his pack, Millan has been fi ghting to get rid of Breed Specifi c Legislation, which often targets pit bulls.

While he admits pit bulls are powerful creatures, Millan maintains any aggressive behaviour lies with the humans who train them.

“Daddy and Junior are the two most peaceful dogs I’ve ever known, or humans, for that matter. In a test that evaluated temperaments of different dogs, pit bulls scored better than golden retrievers, cocker spaniels and collies. So, it’s really about perception,” Millan said.”It’s why I’ve always had a pit bull as my main dog – to help counteract the prejudices in the media.”

“I think the media has made

pit bulls into the monster of the day. When I was a kid, it was all about how vicious Dobermans were. The bottom line is the most dangerous breed is the human.”

Millan cites the shift in the way pit bulls have been portrayed, from being used in advertising campaigns for Buster Brown and RCA, and in movies like Little Rascals, to being presented as “tough guys” in music videos and news stories about dog-fi ghting.

“People have started to view them as a symbol of fi erceness,” Millan said.

“It’s really the dog equivalent of racial profi ling. Dogs

of every breed do good and bad things.”

With Junior at his side, Millan continues to fi ght the misconceptions about pit bulls and plans to use his inherent skills to help treat problem dogs of all breeds.

There will be more Dog Whisperer in the future, as well as a new show called Leader of the Pack, where Cesar will help rehabilitate rescue dogs while families compete to make the best home for them.

He’s also fully-immersed himself into new media, constantly updating and improving his website and getting active in social media.

“We recently passed two million subscribers on Facebook and 400,000 followers on Twitter, and I’ve really been blown away by the reaction of the online community. My fans are really amazing.

“I’m also travelling all over the world for my live tours and to meet people and help them with their dogs. So a lot of plans! My goal is still to rehabilitate dogs and train people and hopefully make the world a better place, one dog at a time.”

The bottom line is the most

dangerous breed is the human

i


Dogs can be a pricey purchase, and not just in the amount of love and attention they need.

In 2011, a Chinese multi-millionaire purchased a red Tibetan mastiff called Big Splash, “Hong Dong” in Chinese, for 10 million Yuan, or about $1.5 million US.

While that may be a one-off occurrence, there are certain dog breeds that require a bit of saving before bringing home.

Below are some of the priciest dogs:• German Shepherds - This loyal breed

tops the list, fetching anywhere between $3,000 to $24,000.

• Cavalier King Charles Spaniel - Slightly smaller in stature than the German Shepherd and in price, Cavalier King Charles Spaniels can sell for between $1,000 to $14,000.

• Samoyed - Originating from Siberia, this breed can cost between $4,000 to $11,000.

• British Bulldog/ English Bulldog - With their distinct facial creases and stout legs, this breed can cost anywhere between $2,500 to $9,000.

Of course, there are many deserving dogs available for a fraction of the cost at your local SPCA, usually between $299-$499.

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California is Disneyland, of course, Fisherman’s Wharf, Hollywood and the San Diego Zoo. And, some of the best beaches in North America.

But there’s another California – a wilder California where the sights are substantially more unusual, the crowds decidedly thinner and the photographer’s lens more easily able to focus on the uncommon. Today we’ll take a gander at a trio of Cali’s more unique locales – three spots a camera loves and where we guarantee you’ll come away not feeling tourist-trapped.

We begin our journey two hours south of San Francisco on the Monterey Peninsula, where the elite meet to golf Pebble Beach or consort with one another at Carmel-by-the-Sea.

But mere minutes outside the typical meccas is some of the most spectacular waterfront scenery in the state.

Here, at spots like 17 Mile Drive and Point Lobos State Reserve, the Pacifi c Ocean unleashes its fury on a shoreline that alternates schizophrenically between

stretches of perfect golden sand and barn-sized rock outcroppings.

Groves of strikingly windswept trees dot the landscape, and on the beach you’re just

as likely to fi nd a horse and rider as you are a gaggle of sea lions. It’s easy to lose oneself here – if not in the sights, then in the thunder of the mountainous surf as it echoes into the night.

A day’s drive southeast – but a world away in terms of environment – lies Death Valley.

Step out of the car at Dante’s View on the park’s eastern edge, and prepare to be humbled. You’re looking at hundreds of miles of valley fl oor a full mile below you.

Inside the park, at not-to-be-missed geologic wonders like Zabriskie Point and Artist’s Drive, and even in the whiteout wasteland known as Badwater, the lowest point in all of North America, Death Valley becomes far more intimate yet remains consistently packed with distant vistas. A warm respite from cold Canadian winters, this alien environment is certainly about the solitude.

But the sense of wonder is no less distracting.

A half day away is Palm Springs and oodles of wrinkly sun-seekers. But for those who crave the bizarre, the real draw is an

by Gord Goble • photos by Gord Goble

California’s ‘other side’ inspires photographerthe road less travelled


hour south from there. It’s called the Salton Sea, and it’s nothing if not weird.

Created accidentally a century ago when a broken levee fl ooded – for two straight years – a nondescript desert basin, the Salton Sea was hyped for decades as an aquatic playground for the rich and famous.

One problem: the water that fi lled the basin could not escape. It stagnated instead, becoming saltier – and smellier – in the process.

The upscale crowds never really did materialize, though nearly 400 species of migrating birds did, turning the Sea into one of North America’s most important avian stopovers.

Today the massive 500-square-mile Salton Sea is an eerie landscape where human activity is confi ned to impoverished settlements and the curious few who explore its feathered population and its plentiful modern ruins.

Where the deep blue hues of the lake and the pink desert hills that surround it form an undeniably eye-catching palette.

Where the shore overfl ows with the remains of oxygen-starved fi sh, yet the skies are alive with the rarest of birds.

An idyllic oasis from afar, yet alternately beautiful and ugly up close, it is a polarizing study in contrasts and a fi tting culmination to a look at California’s other side. i

Clockwise from left: An odd, but patriotic, man stands on the side of Route 66, between the mostly deserted towns of Amboy and Essex; Famous Bixby Creek Bridge seen in numerous car commercials and movies; Close-up view of Death Valley’s famous geological landmark, “Manly Beacon”; Bombay Beach on the shores of the Salton Sea was, in the middle of the last century, a hot spot for the well-to-do.


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After months of rain and cloudy skies, the weather is beginning to take a turn for the better, so it’s no wonder people are looking to take advantage of

the rise in temperature by spending as much time outside as possible.

And what better way to do that than to host an elegant outdoor dinner party.

Briar Codesmith, owner of HouseWarmings Design in South Surrey, shares a few tips and tricks on how to make your outdoor dinner party perfect.

First things fi rst, Codesmith suggests beginning the project by coming up with a clear image of how you want the evening to look.

“Defi ne your style. Figure out if you want it to be casual or formal or another style and start from there,” she said. “Be true to yourself and ensure that you’re comfortable in your own surroundings.”

The décor and design expert says indoor dinner parties you hosted may be a good place to draw inspiration from. For example, if you are used to doing a more elegant dinner at home, then transfer that to the outside.

“Take out your fi ne linen, your cutlery and your china and really go that extra mile to make it elegant,” she said. “People don’t use their good pieces enough, so it’s really about bringing them out and showing them off.

“On the other hand, if you have a very

casual home, with lots of children running around, then it’s the perfect opportunity to add some colour and bring out the summer pieces for a more family-oriented and casual dinner.”

If colour is what you want, without splurging on big-ticket items, Codesmith suggests having your permanent pieces, such as dinner plates, in neutral colours, then pulling in vibrant colours with linen

and coasters.For those who want a more subdued look

for their dinner party, layering neutrals and adding texture is a wonderful way to add interesting feel to the table.

Lanterns and candles create a warm and inviting atmosphere, Codesmith said, and if you have lots of sun leading up to the party, why not try using a solar lantern?

“They are great, you can leave them outside and they gather up all the sun rays and light up at night,” she said. “They’re not super-bright, but they are mood-enhancing.“It also keeps the party going. You don’t want your guests to feel as though they should leave once the sun goes down.”More tips from Codesmith include:• Ensure easy access to the powder room, and have your powder room refl ect the same feeling and style as the party.• Send out invitations with a description of the dress code.• Try serving the meal buffet-style so you can cater to the dietary needs of your guests and use place cards to identify the dish and its contents.• For those who are germ-conscious, have guest towels in the powder room. Have an empty waste basket and crumple a towel in it so guests follow suit.

• Have extra blankets handy for when the weather becomes cooler as the sun goes down.

Briar Codesmith holds a tray of bright mini lanterns.

Dining al Fresco Move your next dinner party to the great outdoors

by Sarah Massah


George Gershwin had it right when he wrote: “Summertime …and the livin’ is easy.”

Since he never got around to recommending drinks

for summertime, let me put Ella Fitzgerald on the stereo – her rendition of the song is arguably the best – while I make up for George’s omission.

Salads are a staple of summer dining in our house. Whether it is seafood salad, couscous salad, bean salad or a salad of greens, the wines should be aromatic, fruity, refreshingly crisp and chilled.

The choices are boundless. B.C. white wines with wonderful aromas and fl avours vibrant enough to stand up to salads include

Arrowleaf Gewürztraminer ($16), JoieFarm Muscat ($23), Quails’ Gate Gewürztraminer ($17) and Calona Sovereign Opal ($15). Looking for an import? Try Sauvignon Blanc such as Wither Hills from New Zealand ($20) or Errazuriz from Chile ($14) or Torrontes from Argentina (Santa Ana at $15). You can fi nd these wines in VQA stores and better private wine stores.

The rising popularity of rosé is the recent trend that has improved summer for many consumers. There is a wide selection of dry but fruity rosés, almost always priced at $15-$16, that are easily paired with salads, sandwiches and barbecued salmon. These are perfect wines for picnics. Being lighter than red wines but still full of fl avour, rosé is often more enjoyable on a warm day. B.C. wineries with excellent rosés include CedarCreek, Quails’ Gate, JoieFarm, Gray Monk and Haywire.

Red wine is called for on those occasions when there are burgers, steaks or sausages on the grill.

While Gershwin’s song also said, “yo daddy’s rich,” don’t break the bank on wines consumed on patios because the subtleties of a great wine will be lost on the breeze or among the odours of passing cars. Stick with good, honest reds: Masi Campofi orin from Italy ($20), Torres Coronas from Spain ($16), or, from the Okanagan, Hester Creek Character Red ($20).

And have a good summer.

Summer sips

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A guide to seasonal fl avours

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Upon entering Maguroguy, South Surrey’s newest establishment offering a delectable array of Asian cuisine, guests are warmly greeted by owner Ho-Jin Shin.

But great service and friendly staff are only a prelude to what awaits.

Arrive hungry as Maguroguy portions are generous and so delicious you won’t want to leave a morsel on your plate. At Maguroguy ‘fresh’ is the

key to each creation and true fl avours are given center stage.

Diners will enjoy entreés such as suc-culent beef sashimi, delicately spiced tuna on crisp endive and the most fall-off-the-bone tender (cooked a minimum of 4 hours) Kore-an bar-b-que you will ever eat. No stranger to the magic of sashimi and the grill, diners may remember Ho-Jin Shin as the former owner of Shinjuku Japanese Restaurant in White Rock. After over 14 years away from the Semiahmoo Peninsula(Ho-Jin Shin ran a restaurant in Ladner), he is thrilled to be back and is looking forward to creating relationships with Asian food fans through-out the Fraser Valley.

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Barbara Boldt / Artist

Original art is a piece of work that has not been reproduced and only painted once.

The artist who decides not to go into print demands of him/herself to keep producing, to seek new vistas, new images.

It might be the same view at a different time of day or year. We all have uniquely individual impressions of a scene or an object. Once the painter has produced the choice of his very own vision, he/she has created an original piece of art which becomes a part of the artists signature, and will affect the viewer as such.

There is a certain satisfaction in owning a truly original work of art. The viewer identifies with the artists creation and might feel that it was painted just for him to enjoy.

Barbara Boldt is one of British Columbia’s most respected artists. She has private collectors as far away as Dubai and Germany.“Since 1975, Barbara has been a dedicated painter, creating memorable images of British Columbia’s unique landscape”. From her successful series “EarthPatterns” to her local images and floral work, Barbara focuses on the ever changing face of Nature’s creations.Doing strictly original art, all of her paintings are one of a kind. Call 604.888.5490 today to set up an appointment to visit her Fort Langley art gallery!

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