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DESCRIPTIONParlour magazine featuring lady gaga
ISSUE 1 | VOLUME 2 | 2009
10240 - 124 Street, Edmonton | mousybrowns.com | 780.482.0060
WELCOME TO SPRING
08 FARM think kitchen not kitschy
09 CULINARY HIGH Culina in the hood
10 PROMENADE whos who, and whats what
GO!GO! GAGALady Gaga goes off on our favourite topics: art, sex, and fashion
16 TOKYO POLICE CLUB we test TPCs knowledge on Alberta
17 LYKKE LI Swedishsongbirdfinishesoursentences
WHEN MARIONETTES DREAMFashion Spread
30 SPRING BEAUTY have your cake, and wear it too
33 AGED PERFECTION confessions of a vintage junkie
34 MY DATE WITH SNOWBOARDING ROYALTY or so I imagined it
37 SIN CITY SIDEKICKS wisdom from the backseat of a cab
38 PARLOURS PRIZED POSSESSIONS favourites to add to your collection
ON THE COVER LADY GAGAPHOTO Ashley Armstrong HAIR Lauren Hughes from Mousy BrownsMAKEUP Ruth Bancroft STYLIST Annaliza Toledo of venzillavintage.comCorset by Sweet Carousel graffitied by Kashvenoms www.sweetcarousel.comJacket is Lady Gagas own, gloves borrowed from Elise, nails are by Kiko Nails
ISSUE 1 | VOLUME 2 | 2009
PUBLISHER / EDITOR-IN-CHIEFShelly Solarz firstname.lastname@example.org
ART DIRECTOR / DESIGNERPeter Nguyen email@example.com
MANAGING EDITORAndrea Dorrans firstname.lastname@example.org
ASSOCIATE PUBLISHER /MARKETING AND BUSINESS STRATEGYMichael Brechtel email@example.com
PHOTOGRAPHERSAshley Armstrongashley@kineticstudios.caDarren Wolfdarren@wolfphoto.caEric Newby
WRITERSLeah BaillyCaroline GaultSandy KarpetzGreg Crompton
MAKEUPNicola Gavinsfrom Cherry Blossom 780.908.6333Ruth Bancroft
HAIRLauren Hughes from Mousy Browns
All rights reserved. No part of this publication may be reproduced in whole or in part without permission from publisher. The views expressed in Parlour Magazine are those of the respective contributors and are not necessarily shared by the publisher.
subscriptions inquiry contact:firstname.lastname@example.org
My pet is better than your pet because...
01. ... she watched the Departed TWICE
and was knighted by Queen Elizabeth
and she eats pieces of shit like your
cat for breakfast.
02. ...actually...theyre not.
FREDDIE, AND EMILY Nicola
03. ...she looks like a Jim Henson creation.
04. ... he looks like George Clooney and
will kick your cats ass
05. ...he eats cats.
06. ...shes mini, can dress up like a
hot dog for Halloween, and howl
Happy Birthday better than any
jazzed up cat I know.
07. ...he is like a dog.
sattva & ashtanga yoga
Yes, the magazine has gone though a transformation. I too have
gone though a transformation. Last week I woke up at 4am and
decided to cut all of my hair off, the outside just wasnt matching
the inside. Over this year Ive grown and found my voice; it was
time to shed my old look. The fact is I have no background in
publishing and every issue of this magazine has been a progres-
sion into What is Parlour. I see my role as giving Parlour a voice
and keeping its integrity. Parlour mirrors my life and we are
taking huge leaps and coming into our own.
During this transformation I had the opportunity to fly
to Vancouver and interview Lykke Li, one of my all time girl-
crushes. She was as enchanting as I had imagined she would
be, and instead of an interview we had a conversation two
their voices. Lykke Li talked about how her voice has changed
though the process of following her heart. And when you hear
her sing its obvious her voice is full of soul and beauty.
Another marvel took place one morning when I received
a message inquiring if Parlour was interested in doing an
interview and photo shoot with Lady Gaga, someone who I
had heard once on MuchMusic. Within weeks of receiving the
message, I began to see Lady Gaga everywhere, in passing I
mentioned to a friend that Parlour was asked if we wanted to
do an interview, and the response was a look of are you crazy
to even be thinking about this. With this smack to the head I
chance for the interview. In the upcoming months everyone was
talking about this outrageous performer. We were able to spend
four hours with the pop princess, and in our time together my
admiration grew she has a dream and is doing it, she works
hard and doesnt care what people think. But with all this, she
is still a girl with real girl problems, she commented that shes
good at a lot of things but sucks at love, all I could think of is -
Im with you on that.
But we stay on track and those highs we experience from
following our dreams are like being on that mountain on a clear
sunny day ready to take on the world with no doubt in sight.
Publisher / Editor-In-Chief
TEXT Andrea DorransPHOTO Darren Wolf
I wanted to call this article Everything is Illuminated (the title of the Safran-Foer novel I recently finished). The reason because every edible delight placed in front of me at Janice Beatons new tasting kitchen, FARM, is the star of the show. Every ripe, sweet, salty, piquant, delicate, bitter, fresh, savoury bite and sip stand alone center stage.
Attached to the relatively obscure (the entrance is in the alley) 17th avenue location of Beatons famous Calgary cheese shop, FARM has taken the concept of gourmet dining and deconstructed it into its most basic elements. A crumble of Cabrima (a hard goat cheese from Holland), a sip of Syrah, and a bite of baguette dipped in balsamic reduction the flavours are simple, decadent, delicious.
FARM is not a restaurant; it is not a bistro, a caf, or a tapas bar. FARM is a tasting kitchen and it is all about taking your time. Stephanie Chiasson, resident wine-geek, explains her philosophy, Smaller plates encourage sharing. Having lots of flavours, slowing down, and engaging in the food, I think its good for the soul to eat like that. I agree. Nevertheless, the concept is largely unfamiliar (at least to us dopey Albertans.)
With several small menus on the tables and a full-wall chalkboard scribbled with various specials, diners are perplexed. But the well versed, laidback staff is quick to guide guests through their experience. Chiasson is thrilled that Calgarians are open to the idea, Theyre like, Just go do the pairings, choose whatever.
When it comes to pairing, Chiasson is a rebel. I want to change the way people think about what theyre pairing with what theyre eating if you want to have sweet sherry, and then you want to have a glass of white, then you want beer, do it, theres no rules here .... Its going to take your palette one second to reset itself.
Its refreshing to sit back and let the staff pair a B.C. Pinot Grigio with Janices signature mac n cheese, or a French Chablis with a seared lamb liver drizzled in mint oil (yeah, I did). The pairing possibilities at FARM are endless, the wine list is awesome about 50 bottles (ever changing), with over 30 available by the glass and the taste: I want people to try as many things as possible. And its not just about wine, Chiasson enlightens me, Beer and sherry are where its at.
So unlearn everything you thought you knew about food and drink. Toss it out. Because as my experience at FARM taught me, everything is illuminated.
Its about being present in the moment, getting back into your head in a good way, taking an hour to sit across from agirlfriend,havewine,havefood,haveafight;talkaboutwhateveryouwanttotalkabout,haveagoodtime.
(think kitchen, not kitschy)
Howdoeshedothat?Dowhat? Im distracted bywhatmight be themostdelicious appetizer Ive ever had: pulled-pork crepes drizzled with house-made blackberry barbeque-sauce and sour cream.
Glide around the room like hes on wheels. Shelly Solarz, our Editor-In-Chief, is talking about Ido Van Der Laan, the dining room manager at Culina Highlands.
Its true; Van Der Laan could be performing (the servers waltz?). Hes relaxed, elegant, and refined; much like, well, everything about Culina.
The 332 square-foot room vibrates with laughter and clinking glasses. My Chablis is rich and smooth, my companion is glowing, and for the first time in a long time, I dont know what I should be doing. This is Culina Highlands, and if you didnt know it opened its doors this fall, you might wonder how Edmonton couldve existed without it.
Located on a quiet street in Edmontons historic Highlands neighbourhood, the space that formerly housed BACON restaurant is all grown up.
Many Edmontonians have lamented the loss of the eclectic and eccentric BACON restaurant, but the heart behind the venture is alive and strong in the reinvented space. The sophisticated elegance of Culina Highlands is the result of owner Cindy Lazarenkos lifetime of experience with the culinary arts, Ive been cooking since I was ten years old, she tells us, my parents would come home from work and Id be like Voila, I made dinner.