peiliving LIFE | HOME | STYLE | FOOD&DRINK VOL 2 • NO 4 | SPRING 2019 www.pei-living.ca | FREE COPY | ©Little Bird Publishing
OUR WOMEN'S ISSUE
WOMEN IN BUSINESS Celebrating Island
WINE CLUB FOR BEGINNERS
GOLDEN ELIXIR
HOME GROWN RENO
• Maple Leaf Homes are one of the most energy efficient homes in Canada • Maple Leaf Homes has been manufacturing modular housing for over 30 years. Why Choose a Maple Leaf Home?
• Your home can be built any time during the year – spring, summer, fall or winter – regardless of the weather! • Maple Leaf utilizes a computer aided design system (CAD) to allow them to customize any of their standard layouts
Residential Styles • Cape Cod, Chalet and Two Storey • Cottage Series • Recreational Park Models
Contracted Services MacKenzie Builder Services is the official construction firm for on-site installations.
Commercial Styles • Commercial / Industrial • Global Accommodations • Container Sized Modules
• Bungalow / Ranch • Split Entry • Mini Homes
www.legacyhomespei.ca
Legacy Homes P.E.I. Ltd. • 12745 St. Peters Road • 902.676.3200 • Darren: 902.969.0425
FROM THE EDITOR-IN-CHIEF
T o me, spring is about rebirth and renewal: from the fresh buds on the trees and the emerging spring flowers, to the rebirth within ourselves as we strip off the layers (both physically and emotionally) of winter. This is the time for self-care, and self-appreciation. This winter was particularly hard here on the Island. It started early, and it lasted for what felt like an eternity. But now we’re on the other side of things, finally. It’s time to pack away our winter boots and parkas, and embrace the fresh spring air. With all this in mind, our focus for this issue is renewal. Remembering to take care of YOU is so important, especially after a long winter. But renewal can mean many things to many people. So, whether your focus is self-care or personal growth, this issue has something for everyone. Welcome to springtime here at PEI Living!
Editor-in-Chief: Story Sheidow Copy Editor: Rebecca Spinner Home Editor: Susan Snow Style Editor: Kimberly Rashed Art Director: Jacqui Chaisson Lead Photographer: Evan Cerretti
Photography Evan Ceretti Photography Buffie Boily Photography Amy Parsons Photography Caley Joy Photography Bruce Jollimore Photography Susan Snow Heather Ogg
Contributing Writers Annika Borg
Patricia Foster Kristen Johnson Alana Lauren Evan Patkai (EA Financial) Darren MacKenzie (EA Home Builder)
Jacqui Chaisson 902.394.7499 jacqui@pei-living.ca Story Sheidow 902.313.0359 story@pei-living.ca Advertising Inquires Allan MacNeil 902.313.0359 allan.peiliving@gmail.com
▲ Story Sheidow, story@pei-living.ca (Photo: Buffie Boily Photography)
We’re excited that our Food & Drink section includes a new restaurant profile feature, in which we take a closer look at some of the best dining the Island has to offer. With menu samples, tons of stunning images, and more, these features allow you to step inside each business. Feel like trying something new? This is a great place to look for culinary inspiration. From beautiful homes to trendy interior design, our Home & Cottage section has got it all. See our Home Editor Susan Snow’s home profile for her take on a bold, crisp, and minimal design. It’s absolutely stunning, I assure you! Our Style section offers the first of many contributions from our new Style Editor, Kimberly Rashed. In this issue she talks about the eight essentials of a chic wardrobe, from a power dress to the perfect pair of jeans. In Health & Wellness, we’re following our “renewal” theme with an exploration of the “zero waste” movement. With many local businesses embracing this shift, it’s now easier than ever to make the change. We’ll give you tips and tricks to make your transition to a greener life virtually seamless. We can’t forget our cover story: Women In Business! This annual spring feature is by far one of my favourites. With an abundance of incredible businesswomen here on the Island, we can’t wait to share these inspiring stories with you!
Amber Bagnell sales@pei-living.ca
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
@pei_living
peilivingMagazine
PEI Living magazine is published quarterly by Little Bird Publishing. Little Bird Publishing is independently owned and operated. Opinions expressed in PEI Living magazine are those of the authors and do not necessarily reflect the views of the publisher or the advertisers. PEI Living Magazine does not assume liability for content. All rights reserved ©Little Bird Publishing. Reproduction in whole or in part without permission is prohibited. For permission contact the publisher.
And of course, check out this issue’s Book Report by Kristen Johnson, and our “10 Things To Do,” both in our Family section.
So find an empty chair on one of the Island’s many great outdoor patios, order a latte or sangria, and relax with this issue of PEI Living. For those looking to take some well-deserved “‘me time” this spring, we can certainly help with that!
Story
CONT SPRING 2019 Vol 2 • Issue 4
66 Celebrating Island Women in Business
68 Sandra Weeks 69 Julia Campbell 70 Melanie Shaw 71 Helena Emami 72 Louise Martin 73 Dr Magdalena Herrera, DDS, FRCD © 74 Stacey Leunes 75 Christine Zareck 76 Jackie and Jenny Myers 78 Trisha Viaene 80 Ann Myers 82 Kimberly Rashed
PEI has an amazing group of women in the business
community - both those who own and operate their own ventures and those who create success for businesses they're involved with.
ON THE COVER (L-R) Helena Emami, Melanie Shaw, Julia Campbell, Sandra Weeks, Dr Magdalena Herrera, DDS, FRCD ®
PHOTOGRAPHY: Buffie Boily Photography
Special thanks to JEMS Boutique for providing the "Amy" white shirts from the
Go2 Clothing collection. (www.jemsboutique.ca)
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ENTS www.pei-living.ca 8. Good Eats Double Chocolate Cake food & drink
VOL2 ISSUE4 FEATURES
9. Restaurant Profiles
16. Good Eats
Grilled Vegetables
20. The Golden Elixir
6. Wine
Wine Club for Beginners
24. Canada's New Food Guide
14. Food & Drink Under the Sea
20
26. Good Eats Mussels with Lingine & Tomato Sauce
36. Home & Cottage
home & cottage
Home Grown Renovation
28. Tray Chic
56. Style
Eight Wardrobe Essentials
30. Plant Lady
36
62. Health & Wellness
The New Cat Lady?
Fight Allergies Naturally
43. Plant Pals
66. Business
Unique & Fun Planters
PEI Women in Business
50. Basket Case
Basket Obsessions
84. Family 10 Things to Do For Yourself 96. Women in the Spotlight Julie Pellissier-Lush
style
52. Hair Trends
Five Trends We Love
health & wellness
60. Renew You
A New You For Spring
business
62. Ten Tips to Success
96
family
91. Bag, Lady?
Alternatives to the Plastic Bag
28
90. Spring Clean Kitchen Stuff
91. Homespun
The Simple Knit Hat
arts & entertainment
94. Book Report Novel Ideas
FOOD & DRINK - WINE
Wine Club for Beginners Words by Jacqui Chaisson
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Y ears ago I belonged to a girls-only book club. Every week one of us hosted the club, the kids and husbands were left to fend for themselves and we would spend a few blissful hours drinking wine, talking about our week and occasionally, we'd even bring a book. That "book club" was my saving grace and often the only fully adult moment I would get all week. Eventually we dropped the book club premise and each of us brought a bottle of wine and left the book at home. Wine clubs, as they are now called, are becoming popular and can be a great way to spend time with friends and unwind from hectic lives. Starting a wine club is as easy or as complex as you want it to be - as casual or elegant as you'd like. The following are some tips and ideas for getting your wine club off to a spirited start. Starting a wine club is pretty simple. You don’t need to hire an expert or even have someone in your midst who knows much (or anything) about wine. To start, you just need someone who’s organized and willing to take the reins to get the ball rolling and help guide the club. They need not be a wine connoisseur! A good comparison as to what it takes to start a wine club is starting a book club. How many of you that are in book clubs actually have a member who was an English major, or works professionally in the literary world? Probably not many of you, yet you all enjoy getting together, talking about books, and learning a bit more about literature and each other. This is the same idea behind a wine club.
every month or any agreed schedule. The group should agree on a leader to organize the club (this position could be alternated among the members) An alternative way to build the club is to start a social media group and invite people to join.
Once you've established your members list and when and where you'll meet it's time to work out the details.
Starting a wine club should also mean having a food plan because it’s a little tough to drink through bottles in a tasting without at least having a little snack. One idea is for the person hosting to cook up a dinner for the group to enjoy during the meeting. If the group is large or no one wants to cook a full dinner, organize a potluck where each person brings a dish or simply have each person bring a little snack for the group to munch on while tasting. At the very least, have some crackers or bread on the table and ready to go. It will also probably help to have plenty of water ready for everyone to drink throughout the tastings. On to the most important element - the wine. Choose a theme for each meeting; local wine, wines from various countries or regions, different varieties, etc. Set a price range and have each member bring their favourite bottle of wine. Have the group vote for their favourite bottle at the end of the night and let the winner pick the next theme. Encourage your members to drink delicious wines and share their finds with the group at the next meeting.
The next step of course is acquiring members. Quite simply you can just gather some friends together and agree to meet once a week,
Cheers.
SPRING 2019 www.pei-living.ca
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GOOD EATS
Double Chocolate Cake With Chocolate Buttercream Frosting
INGREDIENTS
METHOD
Double Chocolate Cake
Double Chocolate Cake
Preheat oven to 350 degrees. Grease three round baking pans and set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat two minutes on medium speed. Stir in hot coffee. Pour batter evenly between the three pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool completely on wire racks before frosting.
2 C sugar 1 3/4 C flour 3/4 C cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 C buttermilk 1/2 C butter, melted 1 tbsp vanilla extract 1 C hot coffee
Chocolate Buttercream Frosting
Whip the room-temperature butter on medium speed. Shift to low and add cocoa powder slowly, spoonfuls at a time, until fully incorporated. Still on low, add in the powdered sugar (also one spoonful at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another three to five minutes. Add in more sugar if consistency is too thin. dry and flaky, add remaining buttermilk one tablespoon at a time.
Chocolate Buttercream Frosting
2 sticks (1 C) butter, room temperature 1 C unsweetened cocoa powder 1/2 cup milk 2-3 C of powdered sugar
KEEP IT LOCAL
To make your frosting extra special, use COWS CREAMERY - Creamery Butter.
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FOOD & DRINK
FORK IT LOCAL RESTAURANT PROFILES
Spring is the perfect season to get out and experience some of the Island's best restaurants and eateries. With an abundance of local fare and some of the country's best chefs - PEI offers an eating experience that is second to none. So, flip the page and check out this issue's restaurant profiles.
SPRING 2019 www.pei-living.ca
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FOOD & DRINK
CLAM DIGGERS BEACH HOUSE & RESTAURANT The Sights, Sounds, and Flavours of the Island Words by Alana Lauren Photos: Heather Ogg
Located on Cardigan’s picturesque waterfront, Clam Diggers Restaurant & Beach House Pub offers a wide variety of local seafood and Island fare. All menu items are prepared in-house by Island chef Jeremy Martin and the Clam Diggers culinary team, using classic Island traditions and recipes. “‘We will not compromise quality for commercial gain’ is our mainstay value statement. As a premiere seafood restaurant, quality and freshness are key,” says Arlene Smith, owner and operator of Clam Diggers. “The pristine ocean waters and nutrient-rich soil of PEI offer some of the finest seafood and farm-fresh produce in the world. This allows us to purchase only the best-quality products and fresh whole food ingredients available. Our support of local fisheries and farms is a non-negotiable business principle, a principle that is key to providing our customers with healthy and delicious menu choices.” Clam Diggers specializes in serving high- quality local seafood, from maple roasted salmon to pan-seared scallops, fried whole clams, and orange crème-basted halibut with roasted pine nuts and snow crab. While Located on Cardigan’s picturesque waterfront, Clam Diggers Restaurant & Beach House Pub offers a wide variety of local seafood and Island fare. All menu items are prepared in house by Island Chef Jeremy Martin and the Clam Diggers culinary team using classic island traditions and recipes.
enjoying the panoramic bay view, you might even get to watch a bald eagle swoop in to catch fish. (They’re pretty good at it!) “Our original goal was to make the best fried clams and fish and chips,” says Smith. “We worked with a number of Island chefs, a PEI seafood consultant, and a national food lab to develop our batter and oil combination. The batter had to be thin and crisp on the outside, the fish delicate and tender on the inside. It also had to be oil-free when lifted from the fryer.” After weeks of high-tech testing, it was determined that the best method was to create the dish by hand: prepare your own batter, use fresh hand-cut fish, coat to just- right thickness, use high-quality canola oil, and introduce the fish to the fryer with just the right touch. The result was crisp and golden on the
outside, perfectly cooked on the inside. Is it up there with the best? There’s only one way to know. Come out to Cardigan and try it! Chef Jeremy likes to recommend the restaurant’s seafood pasta and shellfish platter, which is ideal for sharing, and comes loaded with fresh lobster, crab, mussels, scallops and shrimp. If you’re looking for the perfect spot to unwind after a long day, or if you want to treat your family and friends to a mouthwatering lunch, you can’t go wrong with Clam Diggers. Relax on their outdoor deck with a flame-grilled steak, or dine inside by the stone fireplaces with an old-fashioned shanty bake. The sights, sounds, and flavours of the Island are waiting for you to savour.
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▲(L-R) Sous Chef Brock Dearman, Line Cooks Nicole Grant & Anne Blaisdell, Owner Arlene Smith, Chef Jeremy Martin
Clam Diggers Beach House & Restaurant 6864 Water St, Cardigan 902.583.3111 www.clamdiggerspei.com
SPRING 2019 www.pei-living.ca
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LOBSTER BARN PUB & EATERY
VICTORIA-BY-THE-SEA
A VICTORIA MAINSTAY FOR TEN YEARS
19 Wharf Road, Victoria
The Lobster Barn Pub & Eatery has been a mainstay in Victoria since it opened its doors ten years ago. Co-owners Jackie and Jenny Myers have made it their mission to focus as much as possible on PEI’s abundant produce and seafood. The Lobster Barn sits right on the wharf, complete with beachy, rustic décor; it’s the perfect place to spend a balmy summer evening with a cold beer, watching fishing boats unload their catch of the day. Open seasonally from May to October, the Lobster Barn seats 50, and has on-wharf patio seating. Friday nights alternately feature trivia or live music, with occasional karaoke nights thrown in. The menu mixes classic pub fare with new twists on favourite dishes. Try the scallop and bacon burger, with locally-grown lettuce from Just a Little Farm and house-made mayo; or the Lobster Barn’s famous lobster roll, deliciously simple, with fresh Island lobster meat and lettuce on a toasted, buttered roll. All dressings are made in-house daily, and gluten-free options are available.
902.658.2722 jmays1985@outlook.com
HOURS OF OPERATION
Closed Monday
Tuesday to Thursday 11 a.m. to 8 p.m.
Friday 11 a.m. to 1 a.m.
Saturday and Sunday 11 a.m. to 8 p.m.
SAMPLE MENU SELECTIONS
APPETIZERS:
Clam Chowder Island Blue Mussels Crispy Chicken Wings Lobster Poutine
SALADS:
Mango Lobster Steak & Goat Cheese Warm Roasted Veggie
The Lobster Barn has a variety of beer on tap and bottled, including Island favourites Upstreet Brewing, Barnone Brewery, and PEI Brewing Company. This summer, the Lobster Barn will be pouring “2 Scots 3 Apples” cider from Riverdale Orchard & Cidery.
MAINS:
Chilled Lobster Dinner Pan-Seared Scallops Fresh Haddock Fish Tacos
▲ Jackie and Jenn Myers (Photo: Evan Cerretti Photograhy)
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CHARLOTTETOWN
CEDAR'S EATERY
▼ Ryan Abdallah and his son, Pierre
Known for their great food and friendly atmosphere, Cedar’s Eatery is Charlottetown’s go-to destination for tasty Middle Eastern cuisine. Founded in 1979 by the Abdallah family, the restaurant began by serving primarily Canadian food before introducing PEI to Lebanese cuisine dish by dish. “Quality is a standard across the board,” says Ryan Abdallah, owner of Cedar’s Eatery, who purchased the restaurant from his parents. “We’re known for our shawarma, of course, but also for our vegetarian dishes.” In addition to classics like falafel, chicken and beef shawarma, kibée, and tabouli, some of Cedar’s favourites include mjadera, a dish of lentils and rice topped with caramelized onions, and the mouth- watering lamb and beef kababs. Cedar’s Eatery also serves typical Canadian dishes like steak, seafood, and burgers. Everything on the menu is made with fresh, healthy ingredients, and seasoned to perfection. Another crowd favourite is the restaurant’s signature garlic spread, created by Ryan’s father, Maroun. “Garlic spread is a standard condiment in Lebanon,” says Abdallah. “We started using it in different ways at the restaurant, putting it in sauces or adding it to dishes for flavour. Customers kept asking for it. They’d come here with take-out containers.” To keep up with demand, Abdallah made “Maroun’s Garlic Spread” available commercially in grocery stores. “There’s nothing quite like it on the market.” Once they’ve finished savouring their meals, customers at Cedar’s Eatery can go upstairs and relax in Baba’s Lounge, a cozy bar known for original live music performances. “It’s your favourite place that you just haven’t found yet,” says Abdallah. Since 1991, the easygoing, personable atmosphere has attracted a dedicated crowd of regulars. “It’s been here so long, it’s an institution.” VOTED ONE OF THE BEST RESTAURANTS IN CANADA - CELEBRATING 40 YEARS.
181 Great George St, Charlottetown 902.892.7377 ryan@cedarseatery.com
www.cedarseatery.ca
HOURS OF OPERATION
Monday to Thursday 11 a.m. to 11 p.m. Friday to Saturday 11 a.m. to 11 p.m.
Sunday 4 p.m. to 10 p.m.
Saturday and Sunday 11 a.m. to 8 p.m.
SAMPLE MENU SELECTIONS APPETIZERS: Calamari Feta Cheese & Olives Halloumi & Dressed Tomatoes Zaatar & Oil, Olives & Tomatoes
SALADS:
Greek Salad Fattouche
ENTRÉES: Falafel Saroukh Shawarma
Voted one of the best restaurants in Canada, Cedar’s Eatery prides itself on the quality of its food and service. “It’s about proving ourselves, customer after customer, year after year,” says Abdallah. “That’s the only way to do it.”
Hoummous & Tabouli Mjadera & Fattouche
MAINS:
Kabab - Lamb or Beef Kibée Shish Taouk
▲ Maroun Abdallah
SPRING 2019 www.pei-living.ca
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FOOD & DRINK
Under the Sea - the power of seaweed
Words by Jacqui Chaisson
Most Maritimers are familiar with seaweed, often known locally as Irish Moss or kelp. Considered by many to be a superfood because of its wide variety of nutrients, kelp has been a staple of several Asian cultures for centuries.
Words by Alana Lauren
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It’s not just for sushi anymore, in fact, kelp, or Irish Moss, has made its way into kitchens of health-conscious people all over the world. More people are discovering the many benefits this vegetable has to offer and it’s quickly becoming part of a healthy, balanced diet with lots of additional benefits. Seaweed is effective in weight loss, supports thyroid health, has been proven to reduce the risk of many forms of cancer and even keeps your bones strong. Seaweed contains an extremely high level of iodine (up to 2,984 micrograms in some varieties). It’s one of the best ways to maintain a healthy level of iodine that helps support a healthy thyroid, protects against certain kinds of cancer, promotes healthy growth and development in babies and children, and even helps you maintain a healthy brain.
A protein found in most varieties, known as fucoxanthin, has been shown to significantly reduce fat tissue. A study out of Moscow also found that a combination of pomegranate seed oil with fucoxanthin promoted weight loss and increased liver function. Kelp consumption greatly improves blood glucose levels, positively influences glycemic control and increases antioxidant enzyme activities in patients with type II diabetes. The presence of fucoxanthin was found to be effective against a number of types of prostate cancer. In addition, fucoxanthin can help remove drug resistance in cancer patients undergoing dangerous chemotherapy treatments, thereby reducing the amount of harmful drugs introduced into one’s system in order to treat cancer.
Fucoidan, found in kelp, has also been shown to work as an anti-inflammatory and also to improve cholesterol levels in the blood, responsible for heart conditions. Kelp can help with bone lose! First, it’s a rich source of vitamin K — you get almost a quarter of the daily recommended intake of vitamin K in just one serving. One of the many benefits of vitamin K is its role in creating denser bones that don’t as easily succumb to arthritis and osteoporosis. On the Island we're lucky to live near the ocean, we can reap the benefits of this sea vegetable. You can purchase dried kelp at most grocery stores that carry whole foods, it's recommended to search for organic varieties from trusted companies. Use kelp (dried or fresh) as a substitute for other greens in your favourite recipes.
KEEP IT LOCAL
It is important to vary the ingredients in the recipe, choosing fruit and vegetables that are local and fresh whenever possible.
Seaweed Smoothie
INGREDIENTS
METHOD
15cm (six inch) piece of seaweed 1 banana 2 apples ¼ pineapple, including core 300 ml ( ½ pint) cold water 1 C baby spinach, well washed local honey to sweeten if needed
Rinse seaweed, snip finely and soak overnight in just enough water to cover {or use six–eight grams (¼oz) dried and ground seaweed} Peel and chop banana, apples and pineapple (include core) and chill overnight.
Put everything, including the soak water into a blender and blend until smooth.
SPRING 2019 www.pei-living.ca
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GOOD EATS
Grilled Vegetables
INGREDIENTS
2 medium-size red bell peppers 2 medium-size yellow bell peppers 2 Belgian endives 1 pound fresh cremini or regular white mushrooms, stemmed, caps wiped clean with dampened paper towels 4 small eggplants or zucchini 1/2 cup extra virgin olive oil Coarse salt (kosher or sea) and freshly ground black pepper 1 pound thick asparagus, fibrous ends removed 8 small ripe tomatoes 2 tablespoons balsamic vinegar (optional) 8 lemon wedges, for serving
METHOD
Core, halve, and seed the red and yellow bell peppers, then cut each pepper in half lengthwise into three strips. Cut the endives lengthwise in quarters, leaving the stem ends attached. Cut the mushrooms in half and the eggplants in half lengthwise. Set up the grill for direct grilling and preheat to high. When ready to cook, preheat a vegetable grate (if using) for five minutes, then brush and oil it or the grill grate. Lightly brush the bell pepper pieces with some of the extra virgin olive oil, season them with salt and black pepper to taste, and arrange them on the hot grate. Grill the bell peppers until lightly charred on both sides, leaving the skins intact, four to six minutes per side. Brush the bell peppers lightly with extra virgin olive oil and season them with salt and black pepper once or twice as they grill. Transfer the bell peppers to a platter. Leave the fire burning. Oil, season, and grill the endives, mushrooms, eggplants, asparagus, and tomatoes the same way as the bell peppers. Each vegetable should be nicely charred on the outside and soft and tender inside; depending on the vegetable, this will take three to six minutes per side. Brush all of the vegetables lightly with extra virgin olive oil and season them with salt and black pepper once or twice as they grill. Arrange the grilled vegetables in rows on a platter, varying the colors and shapes. Drizzle the remaining extra virgin olive oil on top of the hot vegetables and let cool. Just before serving, season the vegetables again with salt and pepper. If you like, drizzle a little balsamic vinegar on top. Serve lemon wedges on the side for squeezing over the vegetables.
Time 60 minutes
YIELD 8 servings
LEVEL Moderate
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FOOD & DRINK
Delight your taste buds with a whole new experience at Liquid Gold Tasting Bar & All Things Olive, a classy boutique specializing in authentic, high-quality extra virgin olive oils (EVOOs) and dark balsamic vinegars that will elevate your meals to new heights. “There are only two reasons to buy extra virgin olive oil,” says Bill McArthur, who co-owns and founded Liquid Gold with his wife, Myrna Burlock. “The flavour, and the health benefits. Genuine EVOO is filled with aromas and sensations you’ve never imagined.” LIQUID GOLD In Pursuit of
Words by Patrica Foster Photos: Evan Cerretti Photography
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C
lients visiting the boutique start by learning the sensory art of “strippagio,” a process which allows them to savour and discern
fruity, Liquid Gold’s products are made without artificial thickeners, sugars, or colouring, and are priced to splash with abandon on cooked vegetables and salads. You can also use the vinegars in cocktails, in marinades, or over ice cream. Growing up around foodies and wine enthusiasts, Bill and Myrna were well-versed in the appreciation of good flavours. While living in Northern Arizona, they stumbled upon a small artisan shop that specialized in authentic EVOO, and were hooked at the first taste. “As our personal stash dwindled, we found nothing — literally nothing — like it here at home,” says McArthur. “We knew that genuine EVOO was distinctive, different, and meaningful, so we made the leap into business and here we are, nine years later.” Beyond cooking, people use extra virgin olive oil as a natural way to remove makeup or keep their hair soft and glossy. It can also remove earwax, take a hairball out of a cat, or polish furniture while leaving a lovely aroma. “It isn’t WD-40, but EVOO is remarkably versatile.” Going forward, Bill and Myrna want to expand the concept behind Liquid Gold. “We want to embrace a bigger idea,” says McArthur, “Which is to celebrate fantastic food, simple meals, and individual dishes that are given new life with world-class ingredients.”
the nuances in the products they’re sampling. “Most consumers have only ever tasted commercial grocery olive oils, or even worse, food service oils,” says McArthur. “Which are anywhere from tasteless to dreadful. EVOO is one of the world’s most adulterated foods.” In its authentic form, extra virgin olive oil is both delectable and nutritious. EVOO is high in mono- unsaturated fatty acids (MUFAs), and swapping out butter with olive oil can reduce risk factors for heart disease. EVOO also contains biophenol antioxidants, which are natural anti-inflammatories that help relieve joint and muscle pain.
“The proof of authenticity is in the taste,” says McArthur. “There’s nothing like it anywhere else.”
At Liquid Gold, you can try a variety of EVOOs — from the delicate Arbequina to the robust and nutty Picholine — and bottle your selection on the spot. Combine oils with vinegars to round out the tasting experience. “Balsamics are a perfect yin to EVOO’s yang.” In addition to genuine-but-pricey Consortium balsamic vinegars, and the ever-popular “Tradizionale” dark balsamic condimento, Liquid Gold offers many bold flavours, including raspberry, cinnamon pear, and maple bourbon. Whether they’re rich and tart, or sweet and
Liquid Gold Tasting Bar & All Things Olive 72 Queen Street, Charlottetown 902.370.8809 www.allthingsolive.ca
SPRING 2019 www.pei-living.ca
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FOOD & DRINK
golden elixir The healthiest fat on earth xperts acknowledge that the health effects of dietary fat are controversial, but, they agree that olive oil — the Words by Alana Lauren
e
oil is rich in monounsaturated oleic acid. This fatty acid is believed to have many beneficial effects and is a healthy choice for cooking. Studies suggest that oleic acid reduces inflammation and may even have beneficial effects on genes linked to cancer. Extra virgin olive oil is loaded with antioxidants, some of which have powerful biological effects. Several large studies demonstrate that people who consume olive oil have a much lower risk of stroke, the second biggest killer in developed countries. It lowers blood pressure, protects “bad” LDL cholesterol particles from oxidation and improves the function of blood vessels - extra virgin olive oil has numerous benefits for heart health.
gain. Moderate intake may even aid weight loss. Olive oil appears to be highly protective against type two diabetes and studies suggest there may be benefits associated with combating Alzheimer's disease and can help reduce joint pain and swelling from rheumatoid arthritis. The beneficial effects are greatly increased when combined with fish oil. Here are soimple ways to add more olive oil to your diet: Drizzle on your sandwich Sounds strange, but instead of using condiments such as mayonnaise that are rich in saturated fat, why not add a few drops of olive oil on each slice of bread. I especially like a sandwich with feta, tomato and a few olive slices. Add some to soup You often see recipes that recommend adding a tablespoon of heavy cream
especially extra virgin — is good for you. Don't be lured into buying the cheap oil, when it comes to the health benefits be sure to invest in the real deal, the golden elixir. This natural oil is extracted from the fruit of the olive tree, about 14 per cent of the oil is saturated fat, whereas 11 per cent is polyunsaturated, such as omega-6 and omega-3 fatty acids. But the predominant fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73 per cent of the total oil content. Monounsaturated fats are also quite resistant to high heat, making extra virgin olive oil a healthy choice for cooking. Olive
Adding olive oil to your diet does not appear to increase the likelihood of weight
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Buying the right kind of olive oil is extremely important. Read the label and buy the best!
Other Healthy Choices:
Avocado Avocado oil is high in heart-healthy monounsaturated fats and antioxidants. Coconut Oil Coconut oil is rich in several types of saturated fat that are otherwise uncommon. These include lauric acid and medium- chain fatty acids. Real Butter Real butter is good for you and actually fairly nutritious. It's the processed margarine that is the truly awful stuff. Fish Oil Fish oil is very rich in the animal form of Omega-3 fatty acids, which are DHA and EPA. A tablespoon of fish oil can satisfy your daily need for these very important fatty acids.
Use it for grilled cheese. Using a olive oil spritzer, when I make grilled cheese, I spray each slice of bread with olive oil instead of using butter. The result is a great texture and flavor. Make cupcakes You wouldn’t think it would work, but it does. Olive oil works wonderfully with chocolate and fruit based cupcakes, plus it’s so much easier, you just mix it, no melting, you can make them without a mixer.
to the soup right before serving. In Greek cuisine it is common to add good extra virgin olive oil instead. It adds a flavor, but also the good monounsaturated fats and antioxidants. An alternative for bread rolls Instead of serving bread rolls, you can toast slices of bread and drizzle some good extra virgin olive oil, sprinkle with dry oregano and a pinch of salt. You can also serve this as a snack. Drizzle on cheese While I enjoy certain types of cheese with some good fig jam or honey, olive oil is also great on cheese such as feta and fresh mozzarella. Fry an egg While I do not eat fried eggs that often, they are always fried in olive oil. It tastes so good and great for dipping, plus you are avoiding some of the saturated fat in the butter.
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FOOD & DRINK
Event Planning Made Easy with Pineapple Eventworks
Words by Annika Borg Photos: Bruce Jollimore Photography Shot on location at Ratinaud & the Kitchen Table, Halifax, NS
Anyone who has ever planned a party knows that with the slightest mishap, even the best-laid plans can go awry.
Tina Lesyk, creator of Pineapple Eventworks, has been in the event-planning industry for over 15 years and understands that pulling off a successful event sometimes takes a little extra help. For ten years, Lesyk worked at the Culinary Institute of Canada, six of those years as the Banquet and Catering Coordinator. There, she often received requests for students to work events. “I saw firsthand that there was a need for this type of service company in Atlantic Canada,” she says. In September 2016, Lesyk founded Pineapple Eventworks, a boutique staffing company that serves PEI and Nova Scotia, and plans to expand to New Brunswick. “Planning an event can be incredibly stressful,” says Lesyk. “We can help. We’re
reliable professionals who know the ins and outs of this industry. We make do-it-yourself easy.” Pineapple Eventworks can help with any size event, from small, intimate dinners in your own home, to 500-person catered parties. “We’re event specialists,” says Lesyk. “We hire professional servers, bartenders, cooks, and coat check staff; we take away the pressure of not having the help you might need to pull off an event.” Pineapple Eventworks have planned, staffed and coordinated hundreds of events like weddings, engagement parties, Christmas parties and birthday celebrations. In addition to staffing, Pineapple Eventworks provide the necessary training,
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“Planning an event can be incredibly stressful. We can help. We’re reliable professionals who know the ins and outs of this industry. We make do-it-yourself easy.”
- Tina Lesyk
scheduling and coordination to ensure your event runs as smoothly as possible. They offer wedding, bar and equipment rental consultations, and day-of wedding coordination. A day-of coordinator ensures the wedding day schedule goes off without a hitch, leaving the busy bride and groom time to enjoy the big day. “We’re thrilled to be a part of your celebration, whatever that is,” says Lesyk. “We’ve even taught guests how to make cocktails at their bachelorette party. We have fun.” Lesyk is thrilled to partake in PEI’s flourishing food and beverage scene. “We get to see parts of PEI that normally we might not,” she says. “Last September, we staffed
the serving and bartending team for Fall Flavours Lobster Party on the Beach in West Point. We get to work with local businesses and feed off their passion for the industry. So many people here are passionate about food; it’s fun to be a part of that community and work alongside them.” “It comes down to the people,” says Lesyk. “We have a strong team that work hard, and we make sure our clients are happy. Clients are genuinely grateful and appreciative of the work that we do. I’ve turned my passion into a way of supporting myself. I know that I’m helping people, and it feels good creating jobs for Islanders.”
Pineapple Eventworks 902.367.4944 info@pineappleworks.ca www.pineappleworks.ca
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FOOD & DRINK
THE NEW CANADA FOOD GUIDE Words by Story Sheidow
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Gone are the “food groups” we grew up with. With a new, simpler “plate- style” template, the Canada Food Guide is now more user-friendly than ever. Here are some basic “dos and don’ts” for the new Canada Food Guide.
DO drink more water This is, by far, the easiest guideline to follow in the new Canada Food Guide. The phrase “water is life” is no joke. Water removes waste products from your body, aids digestion, and is essential for your kidney and liver functions. Another surprising benefit of drinking water: it plays a role in lubricating your joints and cushioning your brain and spinal cord. In short, dehydration can cause joint pain, foggy thinking, kidney issues, slow digestion, and weight gain, so drink up and feel better! DO consider plant-based proteins Studies have shown that red meat is a Group 2 carcinogen, meaning that it is classified as a probable cause of cancer. Processed meats, such as deli meat and fast food, are actually Group 1, meaning that strong evidence shows that these meats cause cancer. They’re actually listed in the same group as cigarettes! That doesn’t mean you have to cut out meat completely when choosing your protein sources. Just choose wisely, and in moderation. Fish is a great option; it’s high in healthy fats and omega fatty acids, which play a key role in brain function and cognitive health. Poultry, such as chicken and turkey, is another healthy choice if you feel the need to consume meat. But don’t forget to consider plant-based proteins such as beans, legumes, nuts, and seeds when choosing your protein sources. Not only are they nutrient-dense, they’re also more affordable, leaving room in your pocketbook to buy more fresh fruits and veggies. A great way to increase your consumption of plant-based proteins is to swap them out for the
meat or carbohydrate ingredients in your dishes. For example, try using black bean or lentil pasta instead of traditional wheat pasta. They taste great, and your body will thank you! DON’T forget your veggies Speaking of veggies, the new Canada Food Guide fully endorses increasing the vegetables in your meal plan. Using the new “plate portion” system, veggies should fill half of your plate, leaving the other half for a mixture of whole grains, proteins, and healthy fats. If fresh veggies are difficult to obtain, don’t worry! Studies have shown that frozen vegetables offer the same nutritional value as their fresh counterparts at a fraction of the price. DO cut the sugar and processed foods The term “processed food” refers to food that has been chemically processed. This is often done to extend shelf life or heighten flavour using added oils, fats, sugar, and salt. But these additives include a host of negative effects. High sodium levels can elevate your blood pressure, extra sugar can wreak havoc on your metabolism, heart, and insulin levels, and refined fats and oils are packed with empty calories. These will not only sabotage your diet, but your satiability and mood as well. With much of the fibre and many of the nutrients removed, these foods provide little benefit to your body. They are hard to give up, since your body tends to crave them; however, once you do, you’ll feel incredible. Follow these simple steps to eat smarter and healthier! Your body will love you for it.
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GOOD EATS
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Mussels with Linguine & Tomato Sauce
INGREDIENTS
4 tbs extra virgin olive oil 1/2 red onion, chopped 2 garlic cloves, thinly sliced 1/2 tps red pepper flakes 1 28-ounce can Italian tomatoes in purée 1 C dry white wine 1 1/2 tbs minced fresh thyme 1 tbs tomato paste Coarse kosher salt and freshly ground black pepper
1 pound linguini pasta 1/4 C drained capers 2 pounds mussels, rinsed and debearded 1/4 C chopped fresh Italian parsley
METHOD
Heat two tablespoons of the extra virgin olive oil in a heavy, large pot over medium heat. Add the onion, garlic and pepper flakes and sauté until light golden, about five minutes. Add the tomatoes, half a cup of the wine, thyme and tomato paste. Bring to a boil, breaking up the tomatoes with a spoon. Reduce the heat and simmer until the sauce is thick and flavors blend, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 10 minutes. Meanwhile, add the remaining wine and capers to the sauce and bring to a boil. Add the mussels, cover and cook until the mussels open, about four minutes. Discard any mussels that do not open. Drain the pasta and add to the sauce. Add the remaining two tablespoons oil and stir over high heat for one minute to blend. Taste and adjust the seasonings. Divide the pasta and mussels among four plates. Sprinkle with the parsley and serve immediately.
Time 45 minutes
YIELD 4 servings
LEVEL Easy
SPRING 2019 www.pei-living.ca
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EXPERT ADVICE - HOME BUILDER
TEN STEPS TO BUILDING YOUR MODULAR HOME
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Building a new home doesn’t need to be stressful. When you understand the process from the start and are kept up-to-date with the progress throughout your project, you can enjoy the excitement of watching your new home come to life, at every stage. And when you choose modular construction, your new home will be ready to move into sooner! If you’re like most people who build a new home, you want to know how it all comes together. Understanding how the process works assists with planning, keeps you in the loop, and ensures your project goes smoothly from start to finish. 1. First Appointment Start by organising a time to meet face- to-face with the builder to choose a floor plan and make any changes that fit your unique requirements. Bring your ideas and your wish list. 2. Estimate and Approval Once you’re happy with the design, you'll be provided with a detailed cost estimate. At this time, the builder may also visit your site (if needed) so we have a good understanding of the location of connections, how accessible your property is and can make recommendations regarding the best position and orientation of your new home. 3. Pre-Contract Stage When the cost estimate has your approval, you move to the pre-contract stage. An initial deposit is required so working drawings can be prepared, site survey and any additional details and costs. Then, you will be provided with the fixed costings for your project. 4. Planning If a planning permit is required, the builder will complete the application and submit it on your behalf. 5. Finishes After your planning application is approved, you can meet to choose
your colours, finishes and specifications. This includes everything from your floor coverings and cladding to fixtures, flooring and cabinetry. 6. Construction When the building permit has been issued, construction begins. Your new home will be built to approximately 95% completion at facility. This phase usually takes between 8-10 weeks, and a customer care team will keep you updated throughout. Plus, you are welcome to visit anytime to see the progress for yourself. 7. Site Preperation During the last few weeks of the construction phase, a site team will prepare the footings and connections to your site. This overlap enables the builder to complete your home faster, as they can install your home as soon as it’s delivered. 8. Delivery When the off-site construction is completed, your home is prepared for delivery and the modules are transported to your site. Depending on the location, this usually only takes a day. If required, a crane will assist on site to unload and position the modules of your home. 9. Installation The site team will then get to work installing and completing your new home, and this phase generally takes around 4-6 weeks. The builder will add the finishing touches, including any verandahs or optional extras you have selected. 10. Final inspection & Move in You will then make a final inspection together with the builder to make sure everything is completed just as you hoped.
Darren MacKenzie Master Builder/Owner MacKenzie Builders Services Ltd.
MacKenzie Builder Services Ltd. 262 Howe Point Road, Eglington 902.687.1508 C: 902.969.0425 E: darren@mackenziebuilders.ca www.mackenziebuilders.ca
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Tray
Chic Words and photos by Susan Snow
Always in style and for good reason. Decorating with trays is a cheap and cheerful way to add that perfect finishing touch and to stay organized. Visit any home furnishings or décor store and you are sure to find countless styles, finishes, sizes and price points. Strategically placing trays in various rooms in your house will not only help you conquer and contain clutter but will provide interesting focal points.
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Kitchens. Use trays on your countertops and tables to corral often used items like cooking oils, spices, knife blocks, cook books, cooking utensils, a toaster or even a favorite pottery bowl. Tuck in your favourite herb so it's not only functional but pretty. No tray? No problem, substitute a wooden cutting board in place of a tray. Bathrooms. Place a tray on your bathroom counter to hold make up, hand cream, soap dispenser, cotton swabs, perfume, air freshener and flowers. Beside a soaking tub top a tray with sponges, face cloths, bath salts and a candle. If you have a make up vanity in your bathroom use a tray to corral your facial creams, hair sprays and perfumes. Living room/Family rooms. Create visual interest on your cocktail table by showcasing pretty accessories together on a tray. Use candles, books, flowers, shells, or other home décor items. Tuck a tray on a lower table shelf to hold magazines, remote controls or coasters. A tray on a hearth looks great when topped with fresh flowers and candles. Dining rooms. Set up a home bar using a tray to contain favourite bottles of spirits, bar accessories and crystal decanters. On the dining room table create a center piece using multiple vases with flowers, stems or greenery set atop a tray. Home Offices. Stay organized on your desk top by using trays to hold your most used office supplies within reach. Tape dispensers, business cards, pen holders, paper clips, small pads of paper and calculators.
SPRING 2019 www.pei-living.ca
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PLANT LADY Is this the new “cat lady”?
Words by Jacqui Chaisson
It starts off with the ivy in a three-inch pot that somehow found its way there you advance to a few succulents tucked in between the coffee machine and the toaster on the kitchen counter. Within a few months every corner of your home is filled with greenery and the humidity is at 100 per cent by noon. Your bathroom is consumed by a Boston fern equal in size to a compact family vehicle and the six-foot fiddle fig that cost you over one hundred dollars has created a rift between you and your cat who just doesn’t understand why the new tree in the living room is off limits. House plants are habit forming - I’ve always believed that the grocery store ivy is the gateway-plant to becoming a crazy plant lady. into your grocery cart. From
Plants have surged in popularity - fiddle figs, succulents and air plants grace the pages of all the national home magazines and it seems everyone has at least one house plant. In line with the enthusiasm for muted Scandinavian interiors, people are also choosing big architectural plants as focal points in minimal decorating. So, what makes house plants so endearing? Why do some of us form bonds with our potted pals and even mourn the passing of our favourite leafy friends? What are the best plants to start your collection - or obsession? Candace Weatherbie, just one of Charlottetown’s self-professed plant- ladies, inherited her green-thumb from her mother. She started collecting plants as a hobby, “I wanted to add a bit of
greenery throughout my home during the winter. However, I quickly became very fascinated with succulents particularly and so the collection started to grow.” Currently Candace shares her home with over 30 plants including a recently purchased mother sedum adolphii for $40 — which is the most she has ever spent. Experts say the key to buying plants is not to buy too many too soon: don’t go nuts and buy so many houseplants you can’t look after them. "Buying healthy plants from a reputable florist or greenhouse is the first step to keeping plants happy," says Alan Preson, owner of Hearts & Flowers in Charlottetown, "Keeping a plant should be simple: remember the habitat it came from and try to keep it as near as possible to that. Cacti need to be kept dry and warm; tropical ferns kept wet."
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