pei l iving www.pei-living.ca | FREE COPY | ©Little Bird Publishing LIFE | HOME | STYLE | FOOD&DRINK VOL 3 • NO 4 | SPRING 2020 OUR WOMEN’S ISSUE
Celebrating Island Women in Business Featuring Thamara Paparoni Provincial Realty
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The Board Walk Spring Fashions Suite Side of Life Wine Tasting
• 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
Editor-in-Chief Story Sheidow
Brighter days ahead
Copy Editor Rebecca Spinner
It’s been warmer these days—the sun’s shining a little brighter, the days are a little longer. The good weather is just around the corner, I can feel it in my chilly old bones. I myself have had a busy winter and spring— and am elated to introduce you to the newest member of the Little Bird family, Ira James. Pictured here at three months old, Ira is now a whopping five months and is an absolute joy. His laidback attitude and generally chill demeanor are the perfect addition to our family. He’s our cherry on top, without any doubt. Life outside these four walls is a different story. It’s definitely not the spring we were all anticipating, I’m sure. Social distancing and self-isolation have become regular phrases in our vocabulary. We’ve all had to make many changes—both personally, and here at PEI Living—to get through this. As folks work from home, many with young families, we all need a little escape from reality to get us through the days and to feel in touch with the outside world. So, with all that said, this issue is our annual “Women in Business” edition: our tribute to the inspiring women who make our Island a better place. We’re highlighting some incredible people this year! Entrepreneurs, large business owners, managers, and “side hustlers”— these women help to make up the beautiful framework that is our local business-scape. Featured on the cover is real estate agent Thamara Paparoni. Through her expertise with Provincial Realty, Paparoni is a glowing example of passion, power, drive, and determination leading the way to success. Read all about her in the Women in Business feature! That’s just the tip of the iceberg for content this issue. So, pull up a lawn chair or pour a warm bath, grab a locally delivered craft beer, and dive into this spring edition. We hope it brings you joy and positivity in these uncertain times.
Home Editor Susan Snow
Style Editor Kimberly Rashed
Art Director/Graphic Designer Jacqui Chaisson
Photography Evan Ceretti Photography Kimberly Rashed Photography
Alaina Rashed Omar Broderick Jenna MacFarlane
Susan Snow Buffie Boily Story Thorburn Photography
Sales Manager Lorraine MacAulay 902.213.6463 lorraine@pei-living.ca Contributing Writers Brianne Hogan Katrina Geenevasen
Katie Ingram Susan Snow Kimberly Rashed Jackie Herbert Kristen Johnson (The Book Report) Darren MacKenzie (EA Home Builder)
Leslie Quinn Clara Deacon
PEI Living is not affiliated with That’s Great News. We never share client information and we do not endorse or support this company. They violate Canadian copyright laws, please do not support this business. 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.
Story
Story Sheidow & Ira James (photo: Buffie Boily) Editor-in-chief story@pei-living.ca
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
SPRING 2020 www.pei-living.ca
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CONT SPRING 2020 Vol 3 • Issue 4
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ON THE COVER
After buying and renovating properties with her husband for over a decade, Thamara Paparoni finally decided to take the leap and make it official, becoming a realtor five years ago. A real estate agent with Provincial Realty in Charlottetown, Paparoni says that her varied life experiences, which have included living in different countries around the world, help her stand out and connect with clients.
Featured on the Cover: Thamara Paparoni, Provincial Realty
Cover Photography by: Kimberly Rashed Photography
Styled by: Style Becomes Her
Wardrobe: JEMS Boutique
Shot on Location: Sydney Boutique Inn & Suites, Charlottetown
We've added bonus content to this digital edition Stay Safe PEI
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TENTS www.pei-living.ca
food & drink
8. Good Eats
Grilled Chicken Burgers
10. Good Eats
Mixed Berry Pie
12. Cookbooks
For Someone Who Can't Cook
14.Will Travel for Wine Wines of Portugal
98. Hello Spring 90 A Spring Refresh
16. Smooth Moves
Five Smoothies under 350 Calories
features
22. Grow Your Own Food Veggies for Small Places
6. Wine Trends
Wine Tasting for Anyone
24. Getting Figgy With It The Glorious Fig
18. Food & Drink The Board Walk
104. She Wants A She Shed
family
108. DIY
26. Business
Flower Power
Island Women in Business
50. 10 Things... Save the Planet
112. Home Trends
54. Family
Decorating with Books
Connect with Your Library
56. ProCraftinating Mobile Makery
114. Before & After A Home Refresh
84. Style
Spring Transitions
health & wellness
90. Home & Cottage
arts & entertainment
66. Natural Immunity
The Suite Side of Life
Herbs to Boast Your Immunity
116. The Book Report
70. Astrology
2020 Women's Prize for Fiction
Good For The Psyche
118. Women in the Spotlight Savannah Belsher-MacLean
style
120. Goodwill Hunting Thrifting in PEI
76. Spring Forward Spring Fashions
122. In Pursuit of the Pinterest Closet
82. Curly Girl
The Curly Girl Method
124. PEI Delivers
Your Online Shopping List
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12. Five Trends 2020 Hair Trends We Love
wheels
home & cottage
126. Keep Cruising
Vehicle Maintenance
96. Me, My Shelf and I Styling a Shelf
130. Between You and the Road Tire Safety
FOOD & DRINK - WINE
Wine Tasting for anyone
Do you ever ask yourself, what’s a good wine, and who decides that? The answer is, only you can! It’s not essential that you’re an expert when it comes to participating in a wine tasting. However, it’s always great to have at least some understanding of tasting fundamentals in your realm of wine knowledge.
Words by JACKIE HERBERT
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I don’t consider myself an expert on wine, but I can tell you with certainty that I know exactly which wines I prefer, why, and how to find them. It’s easy—all you need are your normal senses: sight, smell, taste, and touch. Let’s start with some simple vocabulary. Tears and legs. These are common visual descriptions during a wine tasting. Legs or tears are what flow back down the sides of the glass after you give it a swirl. The fatter the legs, the richer and sweeter the length or finish will be. The quicker the tears dissipate, the less concentrated and less sweet the wine will be. One of the best parts of a wine tasting, in my humble opinion, is aromatics. When you add air to your wine, that helps its aromas to become more noticeable. This is called aeration. We often do this to our red wines, and only some white wines, when we decant and allow them to oxidize or breathe. With aeration, the more undesirable compounds will evaporate faster, leaving behind the more desirable and notable aromatics and flavours. Acidity is an important component in winemaking. It influences the wine’s flavour and colour, and depending on the variety, protects it from bacteria—all of which also contribute to the aromas we experience during a tasting. Woody is the term often used to describe the flavour profile of something that has been aged in oak barrels. Since oak is grown all around the world, its flavour changes according to its terroir (taste of place) and comes through in wine while it’s aged in the barrel. If you can smell the oak, you can surmise that, yes indeed, your wine has been aged in a barrel. French oak has characteristics of warm vanilla, chocolate, roasted coffee
beans, and toast, along with nutmeg and cinnamon. American oak tends to give off stronger aromatics like coconut, clove, smoke, and hints of dill—yes, dill! Wine takes on all the forms of its terroir. Terroir takes on everything from its surroundings. The soil; the flora; the slope of the land, climate, and environmental conditions; even a nearby farm. They are often described as earthy, and have characteristics like wild herb, fallen leaves, minerals, graphite, “barnyard,” and of course dirt—all of which contribute to the earthiness of wine, influencing its flavours and aromas. Tannins are found in the nature all around us, in wood, leaves, and fruit such as grapes. Simply put, they are the backbone of wine, and are extracted from the grapes’ skin, stems, and seeds. Coupled with the alcohol and acidity of a wine, and depending on quantity and quality, tannins can give your mouth the feeling of silkiness and velvetiness. “Green” tannins will have a slight bitterness with unpleasant astringency. This feeling you get with the first sips is something you either enjoy or not. Again, it’s your palate, and only you decide. Look for tannins, and you may start to notice them in things like rhubarb, walnuts, and your dark chocolate or cup of tea too! Lastly, I want to share with you an amateur tip that was shared with me during my first wine tasting ever. In order for you to appreciate the wine you sample, you must give it three tries. First, the attack. This is the initial taste of a wine in the mouth, and it may not be the most appealing. Let it cleanse the palate, getting rid of whatever was in there before, which probably isn’t compatible with the wine you’re about to taste. Next, use the second sip to fully coat the palate. A little swishing may be required
to make way for the final sip. The third sip will be the truest. Not only will you now be able to accurately taste all the complexities of the wine, you will have developed a bona fide appreciation for it. Congratulations, and enjoy your next tasting with confidence! Though you may not be an expert now, you have a great list of vocabulary to take with you at your next wine-tasting event. Grab a few glasses of your favourites, line them up, and compare. Look for the differences in aromatics, flavours, and mouthfeel. You’ll soon be an expert in your personal preferences
Originally from South Eastern Ontario, Jackie, her husband and teenage son, moved to PEI in 2016. While taking on a rather ambitious home renovation project, she also started a tour operation. HOP|SIP|SWIRL TASTING TOURS is a private winery, brewery & distillery business focusing on the evergrowing local artisan beverage industry. She's a true believer that life doesn't get better by chance. It gets better by choice.
SPRING 2020 www.pei-living.ca
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GOOD EATS
PINK BURGER BUNS WITH CHIA
& Pink Burger Buns with Chia GRILLED CHICKEN BURGERS WITH PICKLED BEETS
INGREDIENTS
4 cups all purpose flour 1 tbsp chia seeds 1 tsp sea salt 1 cup beetroot juice 1 tsp raw cane sugar
1 cube fresh yeast, crumbled 3 tbsp soy coconut yogurt 1 tbsp olive oil
METHOD
Preheat oven to 180° C | 360° F. Mix flour, chia seeds and salt in a large bowl.
Lightly heat the beetroot juice in a pan. IMPORTANT: the juice should really only be lukewarm (ideally 35-38° C | 95-100° F), otherwise the yeast will die and your buns will turn out rock hard. If you are unsure, simply test with a spoon on your wrist. If it feels pleasantly lukewarm there, it’s the right temperature. Pour the warm juice into a small bowl and add the sugar and yeast. Stir well until the yeast has dissolved. Add the yeast-juice mixture, the yogurt and the oil to the dry ingredients and mix everything into a dough. Then knead for five minutes on a lightly floured surface until you have a flexible, slightly moist yeast dough. Form 12 round burger buns and place on a baking sheet lined with baking paper. Cover with a dishcloth and leave in a warm place for one hour.
Autumn Collection Pickled Beets are made in Montague! MAKE IT LOCAL
After the resting time, the buns should have visibly enlarged. Now bake them for 12 minutes.
Allow the finished buns to cool on a stove rack.
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GRILLED CHICKEN BURGERS
INGREDIENTS
Burgers: 2 tbsp olive oil 2 large onions, halved then sliced (white, brown or yellow) 400 - 500g / 14 oz - one pound chicken breast (two pieces), cut in half horizontally into two thin steaks 4 – 8 slices Swiss or other melting cheese 1 avocado Pickled beets
Seasoning: 1/3 cup white flour 1 tsp salt 1/2 tsp black pepper 3/4 tsp paprika 1 tsp thyme 1/2 tsp garlic powder 1/2 tsp onion powder
Garlic Mayo: ½ cup mayonnaise (I use whole egg) 1 large garlic clove, minced
METHOD
Mix garlic mayo ingredients in a small bowl, set aside for 20+ minutes. Mix seasoning in a flat bowl/dish. Heat one tablespoon of oil in a skillet over high heat Add onion and cook, turning regularly, for five minutes until golden. Season with salt and pepper, toss, then remove. Heat one tablespoon of oil into the same skillet, still on high heat. Dredge chicken in seasoning, shake off excess, then place in skillet. Repeat. Cook for two and a half minutes until golden, then flip. Top with cheese then leave for one minute. Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers. Toast buns if desired.
GOOD EATS
MADE WITH FROZEN BERRIES MIXED BERRY PIE
METHOD
Preheat oven to 425°F. In a small bowl, whisk together sugar and cornstarch and set aside. Remove the berries from the freezer and toss them with the sugar mixture to coat them completely. Pour the berries into the shaped, chilled pie shell. If desired, cover with the rolled, chilled top crust and crimp the edges to seal. Chill the pie for 20 minutes. After 20 minutes, remove from the fridge, brush the top with egg wash, sprinkle with sugar if using, and cut a few slits in the top with a sharp knife. Bake the pie centred on the lowest rack of the preheated oven for 20 minutes, rotating halfway through. Drop the oven temperature to 375°F, and continue baking until the top is golden brown AND the filling is bubbling up through the slits. If parts of the crust begin to look too dark, cover these spots with patches of foil to protect them from burning. Cool pie for 30 minutes before serving. !
INGREDIENTS
1 cup granulated sugar 2 to 4 tablespoons of cornstarch (if you prefer a runny pie, go with 2 or 21/2 tablespoons. For a firmer filling, use 4 tablespoons) 3 cups of frozen mixed berries Zest of 1 lemon Egg wash (1 egg plus a pinch of salt, beaten)
Sanding sugar for the top (optional) Homemade or prepared pie crust
Use your favourite combination of berries.
Choose local fresh berries when they are in season. Serve with your favourite ice cream or whipped cream.
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FOOD & DRINK - FOODIE FUN
Chef Favourites From Kitchens Unlimited
Kitchens Unlimited, House of Kitchens & Fine Dining, features a wide selection of stylish, functional top-quality kitchenware, from brand names you know and love.
Kitchens Unlimited Confederation Court Mall 134 Kent Street, Charlottetown 902.566.2252
Ann Chaisson, Manager
Double Prong BBQ Skewers
Baguette/Italian Baking Pans
Two prongs secure food so it stays put when turning. Dishwasher safe, heavy duty plated steel. Great gadgets. • Double prong kebab skewers • Make turning food easy • Plated steel
Non-stick and perforated for crisp golden bread every time. The air circulates freely around the dough creating crisp, golden-brown crust. Use your favourite recipe or use ready-to-bake dough.
Meyer Cookware
Kitchen Scrubbers
These kitchen scrubbers are safe on most surfaces, reusable and long lasting, easy to clean and replace traditional scouring pads that can be messy and hold germs. Made in Poland and available in fun colours and designs.
Meyer Cookware is made on PEI of heavy gauge steel- suitable for all cooktops, incredibly durable and heat efficient.
All A Board - Handcrafted in PEI
Zipped Patio Tablecloth
Have you been searching for a
tablecloth that fits your patio table and has an option for your umbrella? The solution – a zippered tablecloth with a hole for the umbrella!
There's a board for every purpose and they are handmade in PEI. Hand crafted kitchen boards. Butcher blocks, cheese, sandwich & serving boards. Great gifts for weddings and bridal showers.
SPRING 2020 www.pei-living.ca
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FOOD & DRINK
FAVOURITE COOKBOOKS FOR SOMEONE WHO CAN’T COOK
Words by JACQUI CHAISSON
knife - each perfectly severed carrot slice mirroring the one before. It was actually my brother who bought me my first cookbook, The Joy of Cooking, from a vintage bookstore. He told me everyone should have a copy, and so I do. I treasure it and years later I bought myself the 75th anniversary edition.
appreciation for cookbooks and now own a moderate collection. They line my kitchen shelves, the top of my fridge, and sit strategically upon my countertop. Occasionally I even use them for recipes. I especially gravitate towards vintage cookbooks from the 1940s to the 1970s. After all, who isn’t looking for a SpagettiO Jello Mold recipe? Or my favourite, Dole Pineapple Jello in a Can.
Cookbooks can be found in most thrift stores for a fraction of their cover price. One of my favourite finds was The Home Cook Book , published by the Hunter- Rose Co. Ltd. (1923). The recipes were compiled by “Ladies of Toronto and chief cities and towns in Canada.” These are my favourite cookbooks. Someday I hope to use one to create a culinary masterpiece.
I’m not a terrible cook, but I’m not a great cook either.
My mother says I lack the passion to become an accomplished chef like my younger brother, Ken. He could whip up a gourmet meal with the leftovers in my fridge. I always looked forward to his visits and hovered over him as he chopped vegetables at breakneck speed, his fingers curled against the back of the
I’ve never developed that passion, but I have an
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The Home Cook: Recipes to Know by Heart: A Cookbook by Alex Guarnaschelli (2017)
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
For Alex Guarnaschelli—whose mother edited an edition of The Joy of Cooking , which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five- Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Joy of Cooking - by Irma S. Rombauer (1931)
A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother- daughter project from Irma’s apartment. The span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.
Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: by Julia Child, Louisette Bertholle, et al. (2001) For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts
The Home Cook Book - The Hunter-Rose Co. Ltd. (1923)
A true Canadian cookbook compiled by cooks across Canada. Some of the fun recipes you’ll find include toast, Tongue Toast, Steamed Cornbread, and White Mountain Jelly Cake. There is also a section dedicated to housekeeping and a chapter that features everyday remedies for lightning strikes and salve for chilblains. This one’s a keeper!
to beginners who love good food and long to reproduce the savoury delights of French cuisine, from historic Gallic
masterpieces to the seemingly artless perfection of a dish of spring green peas. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honour in every kitchen.
You can also download a PDF file of the entire cookbook.
https://archive.org/stream/homecookbook00unse_1#mode/2up
FOOD & DRINK - WILL TRAVEL FOR WINE
Wines of Portugal Words by LESLEY QUINN
D id you know Portugal has over 200 different native grape varieties? That it is one of the oldest countries in Europe? Lisbon is even older than Rome. Portugal also has 15 sites on the UNESCO World Heritage list. The night I arrived in Lisbon was the annual Feast of St. Anthony, also known as the Sardine Festival. The entire city is filled with the aroma of char-grilled sardines being flame-cooked by the hundreds in every square. As a pairing to this traditional feast, I’m suggesting red wine. The wine called Colares is made from the Ramisco grape, which
As I sit down to write this article, I am hopeful that, by the time the spring edition is published, our world will be returning to some semblance of normalcy. I have always believed in the power of words and wine to help transport you, so if we're still stuck in our homes by the time you're all reading this, then at least I hope to take you on a journey with a story and some sipping suggestions.
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After the grapes have been picked and pressed—in some cases, the pressing is still done by foot—a high-alcohol grape spirit is added to stop the fermentation, preserving sweetness and giving you a fortified (aka higher in alcohol) wine. Then the wine goes through different aging processes that result in many different flavours and styles of port. There are white ports, rosés, rubies, and tawnies. The idea that port is only for dessert is incorrect, as it can be used throughout an entire meal. There is even a famous cocktail called Portonic. White port loves oily appetizers like smoked salmon and olives. Foie gras or liver paté are great with a young tawny. Vintage port is excellent served with game, or earthy-type dishes like a mushroom risotto. However, port really is one of the best choices out there for desserts like chocolate mousse; creme brulée; and rich, creamy cheeses like brie and blue. The production of port is steeped in history, but the people of the Douro have adapted with modern wine preferences. Those same grapes that make an exquisite fortified treat are also used to make dry table wines in red, white, and rosé colours. The whites are full-bodied, with citrus and floral notes, similar in style to Chardonnay; the reds are full-bodied and robust like a Cabernet and also have a great potential for aging. The rosés have floral and red fruit notes, but are more similar to rosés from Spain than those from France. They even make sparkling port for bubbleheads like me! Just south of the Douro Valley is an up-and-coming wine region called the Dão. I think it’s producing some of the most interesting wines in the country. They produce what’s a rarity in Portuguese wine: single-varietal wines from a white variety called Encruzado, which reminds me of Chablis, and
reds from Touriga Nacional, which has beautiful bouquets of violets and eucalyptus. The red and white wines are both high in acidity, making them perfect for food. These are just a few of the different wines from Portugal to explore. I didn’t even touch on the slightly effervescent Vinho Verdes of the north, or the island wines from the Azores and Madeira—but, if you get a chance, give them a try. We may not be able to fly to these places yet, but a great wine has the unique ability to transport you to the place it was grown by simply opening the bottle.
grows in the sandy soils near the ocean. In its youth, it has that “tea that has been steeped too long” sensation we winos call “tannins.” However, the winemakers don’t release the wine into the market until those tannins have softened, so you’re left with a savoury combination of herbal and salty flavours, making Colares ideal for the smoky, intense flavours of the sardines. My five days in Lisbon were filled with long walks, long stares at street art, and long meals that lasted late into the nights. My favourite meal was at a little wine bar called Senhor Uva; it turned out to belong to a Quebec- raised Portuguese couple. I met Luis and Eduarda of Vadio Wine there and fell head-over-heels for their wines. They make organic wines in an area called Bairrada from a grape called Baga. We started with their sparkling wine, and it reminded me of the great Champagne producer Gaston Chiquet. Then we had their red. Rather than give you a tasting note, I decided to compare that wine to celebrity Dwayne “The Rock” Johnson, because it’s a strong, powerful, meaty wine but is also suave and elegant—coupled with the fact that I wanted to hold it close and never let it go. When I found out that it had arrived in Nova Scotian liquor stores, I couldn’t help but buy a case. But wait, there’s more—you’ll be able to buy Vadio at the Founders’ Hall store here in PEI too! After Lisbon, I took a train up to the Douro Valley, the region that produces Portugal’s most famous wine, port. First, let me briefly explain what port is. Port is made from a blend of grapes—115 varieties of red and white grapes are allowed to be used to make port. In some cases, the winemaker doesn’t even know what grapes are in each row. They just pick, press, and ferment it all together into what’s called a “field blend.”
Lesley Quinn was born and raised in Prince Edward Island. Her first opportunity in wine came as Junior Sommelier at the Ritz-Carlton in the Cayman Islands. They supported her as she completed the first two levels of the Court of Master Sommeliers to become a Certified Sommelier. Work has taken her to Calgary, Vancouver, Halifax, and Turkey. Wine has taken her to France, Italy, Austria, Portugal, Chile, and California. In 2017 she won the Canadian Association of Professional Sommeliers Top Somm Competition Atlantic division. Now back on PEI, she’s sharing her knowledge under the guise of Stellar Somm Wine Experts. Ask her what her favourite wine is and she says “I love all my babies equally.” Want to learn more about wine? Head to www.stellarsomm.com ▲ Lesley Quinn (Photo: Kimberly Rashed) CMS & FWS SOMMELIER 2017 Atlantic Canada Top Sommelier 403.835.5939
SPRING 2020 www.pei-living.ca
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FOOD & DRINK
SMOOTH MOVES
5ive Smoothies Under 350 Calories
Per Serving: 188 calories; 1.1 g fat; 44 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 314 mg sodium.
Per Serving: 318 calories; 4.7 g fat; 58.6 g carbohydrates; 11.7 g protein; 16 mg cholesterol; 134 mg sodium.
Per Serving: 293 calories; 0.3 g fat; 75.5 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 13 mg sodium
Intense Mixed Fruit Smoothie
• 1/2 inch piec • 1 lb carrots, scr • 2 oran Carrot & Oran
• 1 cup hulled fresh strawberries • 1/2 cup frozen raspberries • 1/2 cup low fat milk • 1/2 cup vanilla yogurt • 1 tablespoon honey • 1 teaspoon vanilla extract Fresh Berry Smoothie
• 10 oz package mixed frozen berries • one 15 oz can sliced peaches, drained • 2 tablespoons honey
Juice ginger oranges in a jui
Blend until smooth
Serve imm
Blend until smooth
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Self isolation, stress, Netflix binging, and just way too much time on our hands can lead some of us straight to the fridge. Here are five smoothies that are quick and easy and the bonus is they are all under 350 calories.
Per Serving: 118 calories; 0.6 g fat; 28.5 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 16 mg sodium.
Per Serving: 190 calories; 8.2 g fat; 27.5 g carbohydrates; 4 g protein; 2 mg cholesterol; 45 mg sodium.
Breakfast Smoothie
Mean Green Smoothie
ce fresh ginger root rubbed and trimmed nges, peeled nge with Ginger
• 1 quart strawberries, hulled • 1 banana, broken into chunks • 2 peaches • 1 cup orange-peach-mango juice • 2 cups ice In a blender, combine strawberries, banana and peaches. Blend until pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.
• 1 banana, sliced • 1/2 avocado, peeled and sliced • 1/2 cup fresh spinach • 1/2 cup 1% milk • 6 ice cubes • 2 teaspoons honey • 1 teaspoon vanilla extract
r, carrots, and icer, respectively. mediately.
Blend until smooth
SPRING 2020 www.pei-living.ca
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FOOD & DRINK
A the
For my birthday this year, I went for brunch with a small group of
friends. At the restaurant, I decided to order a cheese board for us to munch on while waiting for our food.
In doing this, I realized a few things. One: charcuterie/cheese boards are quite filling, especially for the price, considering that a whole table of people shared the board.
Two: charcuterie is a really fun way to eat.
And three: we should organize an entire day spent eating charcuterie.
It was then that the idea for the “BOARD WALK” was born.
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Words by STORY SHEIDOW
O ur plan: To spend an afternoon hopping from restaurant to restaurant, buying only charcuterie boards. By the end of the day, hopefully, we would be full, have dined at four to five restaurants, and only have spent about $30 each (minus drinks). We agreed on a day for BOARD WALK 2020—a Saturday in January. Doing the Board Walk on a Saturday would give us the entire afternoon to “crawl.” We could take our time, and escape the need for reservations. Eager and anxious to begin, we met early afternoon at our first stop.
Piatto , Tagliere di Salumi
range of flavour profiles. The board also included crisp crostini bread and classic grainy mustard. The lovely pink pickled eggs were a definite high point, and the restaurant’s blue cheese was especially sharp compared to others. On Redwater Rustic Grille Kyle: “I like the goat cheese with cranberry.”
Though smaller than the previous board, this was far more meat-heavy, and still ticked most of the “must-have” boxes we gradually created as the day went on. The pickled vegetables included delightfully crisp thick-sliced pickles with cauliflower and cocktail onions, hot peppers, and two types of olives. The restaurant played on their strengths and Italian background by accompanying the board with miniature pizza-style bread, wood-fired in Piatto’s open oven and sprinkled with garlic and herb seasoning. Piatto offered two cheeses—one of which was an incredible basil mozzarella—and three meats: pancetta, prosciutto, and pepperoni. We all especially enjoyed how thinly shaved the meats were. Sliced in that fashion, they really went a long way, and had an incredibly fresh flavour. If you’re a lover of fine meats, then this board is for you. On Piatto Jared: “The Gouda’s good-a.” Kyle: “A pizza take on a charcuterie board.”
The Gahan House, Brewer’s Board
My initial impression of this board was the presentation. Wow. The large stone slab offered a wide array of bright vegetables, from cherry tomatoes and quick-pickled onions to their house-made beer pickles, all paired with an artistically arranged cascade of blue cheese, two types of meat (pepperoni and salami), and two additional cheeses. The bread was an artisanal-style loaf, complete with fresh grill marks. Served with grainy mustard and preserved caramelized onions, this board was absolutely massive. We thoroughly enjoyed the Brewer’s Board, which was named for its use of beer within the offerings. Though there wasn’t a lot of meat, there was a wide variety of components, and it’s always fun trying different combinations of spreads and veggies.
What is Charcuterie?
Redwater Rustic Grille, Cheese Board
Charcuterie (pronounced “shahr- ku-tuh-ree”) is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces. If you want to offer charcuterie on your menu, there are a handful of basics to understand first, from identifying some of the most popular types of charcuterie, to what makes a really impressive completed board.
We ordered the large size, excited to dig in. This spread offered the most creative arrangement of veggies and sides of the day. It included green apple slices, pickled red pepper, and what we’re pretty sure were pickled rosehips, along with dried cranberries and beet-dipped pickled eggs. It was fun trying all the different combinations. The cheeses were unique varieties of Brie, goat cheese, and Gouda, allowing us to work with a wide
On Gahan Matt: “Good cheese.”
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How to Make a Charcuterie Board
An ideal charcuterie board has a good balance of flavours and textures and has items that contrast and complement each other. Here are some tips for making pairings and choosing ideal options for your charcuterie tray: • Pair a chewy salami with a rich and smooth pate. • Complement spicy chorizo with sweet fruits. • Contrast cold cheeses, fruits, or meats with warm sausage or cheese. • Limit yourself to one smoked meat option per tray. Smoke has a strong flavour that can easily overwhelm more delicate flavours on the board. The basic goal of a charcuterie board is to create contrast between all of the different qualities in each morsel that makes sense. Additionally, many charcuterie boards will include toast, fruit preserves, and even mustard or fancy olive oils to mix up the possible combinations.
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thoroughly enjoyed this method of creating a charcuterie board, and had a great time browsing the menu and learning about each item. I must say, The Lucky Bean Café’s spread was loaded. It was refreshing to see a charcuterie board as a focal point on a menu, rather than including whatever the kitchen happened to have on hand. We chose a wide variety of meats: spicy soppressata, warm smoked paprika chorizo, and Montreal smoked meat. For cheeses, we opted for applewood smoked cheddar, cumin Gouda, and blue. We chose ciabatta and two cracker styles as our breads, and for spreads, we went all out with local blueberry mustard, pear jam, and mango chutney. Included as well were olives, an ample supply of grapes, and The Lucky Bean Cafe’s best-kept secret— spicy praline pecans. Those pecans were next-level tasty, offering equal parts sweet and spicy. I could have eaten a whole plate, and if I knew where to get them, still definitely would. The jams and spreads made this experience a most enjoyable one, and paired perfectly with the sharpness of the blue cheese and smoky cheddar. With such a balanced combination of sweet, spicy, smoky, and sour, this board checked off most of the boxes for me, and we enjoyed it immensely. Although I missed more pickled elements within the spread, the portions were great, the selection was vast, and the “choose your own adventure”-style format was by far the most unique way I’ve ever had charcuterie. On The Lucky Bean Café Matt: “Nice touch with the Montreal smoked meat.”
Upstreet Brewing, The Graze
By this time, we were feeling quite full, and headed off to our last stop—Upstreet Brewing—for their charcuterie board, entitled The Graze. These folks really know how to put together a tasty spread. All the elements were there, including sweet sauce or jam, multiple bread types, various pickled vegetables, and several meats. The fan favourite on this board (and of the whole day) was Upstreet’s date and bacon jam, with a close runner-up being their sautéed mushrooms. The Graze had a great variety of spreads, including curried mayo, garlic hummus, and that sweet, sweet date-bacon jam. The board offered two meats, salami and prosciutto—ultra-thinly sliced to our preference—and three cheeses. I feel like Upstreet really sealed the deal with the details. They served their olives warm, and also included bonus pickled veggies like carrots, garlic, and cucumbers. This board was downright amazing. On Upstreet Jared: “The date jam is the champion. This is the ‘bang for the buck!’”
I highly recommend you try doing your own board walk or
charcuterie crawl! It’s a great way to visit new restaurants, try some new local flavours, and spend the day with your friends—all without breaking the bank. We plan on doing round two soon—I’ll let you know how it goes!
Tips for Ordering
• Always include extra bread when you place your order. • Every good board needs at least one sweet element. This is ideally a spread, but could also be a sweet cheese, like cranberry or blueberry goat cheese. Tip for Restaurants Keep your charcuterie fairly consistent. No one likes to go out for a great board, only to return and be disappointed that their favourite elements have changed, or are missing.
The Lucky Bean Café, Charcuterie
Due to its location, we didn’t get to The Lucky Bean Café in Montague on the actual “board walk” day. However, a few of us did get a chance to try the Café’s new charcuterie board, a build-your-own version of this classic appetizer. The large size included six proteins (a choice of cheeses and meats), three spreads, and three breads or crackers. At Lucky Bean, you get to choose all your elements from their extensive charcuterie menu. I was delighted to see a broad selection, providing something for every palate. I
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FOOD & DRINK
GROW YOUR OWN FOOD: Veggies in Small Spaces
Words by STORY SHEIDOW
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TRELLIS GROWERS
into your hanging basket without compromising on beauty.
tomato hanger—simply cut a small hole in the bottom of a plastic hanging basket, and plant the tomato seedling once true leaves have appeared.
With smaller urban and apartment-style living on the rise, outdoor space for growing can sometimes be an issue. Why not choose, then, to grow up, instead of over? For upward growth, choose trellising veggies such as runner beans, snap peas, and cucumbers. These can be grown in a small window box, yet still supply you with a whole summer’s worth of fresh vegetables. For maximum yields, bring your window box indoors to start your seeds, and place it outside once the weather warms. Reverse in July for a second planting. When trellising your vines, try stringing your plants along an overhanging area, or keep boxes on the ground and use balcony railings to allow the plants to climb. Remember when choosing seeds to be sure to pick a climbing variety, as many of these veggies come in both climbing and bushing growth habits.
Trailing herbs like creeping rosemary, oregano, and mint make both beautiful and functional additions to any hanging baskets, decorative or otherwise. When it comes to flowers, chamomile, nasturtium, and pansies are all beautiful, edible flowers with delightful flavour, and make great additions to salads and other dishes. Combine herbs and edible flowers for a low-maintenance edible display, and use lettuce or other greens as filler to provide you with additional tasty treats.
STRAWBERRIES
Speaking of “upside down,” strawberry hangers are a great way to grow fresh fruit with limited space. Hanging strawberry planters can be bought with or without seedlings at many local garden centres, and can usually hold up to a dozen plants. Grow these for a steady supply of fresh berries from July until September, and add a pop of colour to your outdoor area while you’re at it. So, whether you have space for two or ten planters, consider edible produce instead of ornamentals this year. You’ll no doubt appreciate the easy access to tasty treats once harvest begins!
TOMATOES
Tomatoes are the perfect starter for any patio gardener. With several varieties geared towards container gardening, tomatoes are relatively easy to grow. They also produce high yields, providing enough for two people from just one or two plants. For ground containers, choose varieties such as Tiny Tim or Patio. These are designed to be shorter and stockier and will thrive in a container environment. If floor space is limited, try growing your tomatoes in an upside- down planter. No need for a fancy
Hanging Baskets
One of my favourite things to do is use edible plants in my hanging baskets. There are many ways to integrate herbs, greens, and even edible flowers
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getting Figgy with it! FOOD & DRINK
This jam pairs beautifully with soft, mildly acidic cheeses such as chevre or feta. Double up the fig flavour by combining chopped fresh figs with fig jam, and balance it with chunks of juicy cantaloupe or honeydew melon for a special fruit salad. Also, try spooning some fig jam into yogurt for a quick breakfast or snack. Last but not least: yes, fig jam with wine and balsamic vinegar is also delicious on bread.
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A mong the first fig features largely in history. A common food for ancient Romans, figs aren’t just delicious, figs may offer many different health and beauty benefits. Typically eaten as fresh or dried fruit, figs are also featured in jams and jellies and used in a wide array of culinary dishes. Deliciously fruits cultivated by humans, the humble flavourful, figs can be a regular part of your diet, where they can enhance your nutritional needs and even deliver some surprising health benefits. Prevent Heart Disease: Figs have the power to reduce bad cholesterol in the blood. Figs are rich in the soluble fibre known as pectin, which is adept at eliminating excess cholesterol from the digestive tract before it can make its way into the rest of the body to cause problems. Figs are also rich in healthy fatty acids like omega-3 and omega-6 that can help keep triglyceride levels in check to reduce the risk of heart disease. Cancer Prevention: Figs contain many nutrients that are associated with cancer prevention. Figs are loaded with antioxidants, which are essential for reducing the number of disease-causing free radicals in the body. Additionally, researchers believe that the fibre figs contain can help reduce the risk of breast
Fig Jam
cancer. Women who eat figs after menopause may be able to benefit from the cancer- fighting properties of figs in particular. Promote Digestive Health: Figs are regarded as one of the best foods you can eat if you are suffering from constipation. Eating a diet that includes figs can help keep you regular and prevent constipation from happening in the first place. Because fiber can add bulk to stools, it can also help to guard against diarrhea.
INGREDIENTS
3 pounds ripe fresh figs 1 1/4 cups sugar 1 cup local organic honey 1/2 cup dry red wine 1/4 cup balsamic vinegar
METHOD
Strengthen Bones: Figs contain nutrients
Wash the figs. Cut off the stems. If the figs are small, just cut them in half. Cut larger figs into quarters.
like calcium, magnesium, and potassium, which are associated with optimum bone health. For instance, calcium is needed to keep bones strong. Diseases such as osteoporosis can also detract from bone health. Figs and their nutrients can protect bone health and reduce the risk of disease and age-related bone fractures. Gorgeous Skin: Figs have long been associated with skin health and skin beauty. Many cultures have used figs since ancient times to treat painful skin blemishes like boils by directly applying a fresh fig to the boil or abscess. You can also make a paste from figs and honey to apply to the skin to rejuvenate and refresh its appearance.
Put the figs in a large stainless steel pot. Stir in the sugar, honey, red wine, and the balsamic vinegar. Cover the pot and let the ingredients sit at room temperature for one to two hours. Remove the cover from the pot. Bring the ingredients to a boil over high heat. Continue to cook over high heat, stirring frequently, until the mixture starts to thicken. Once it begins to thicken, stir constantly to prevent the jam from sticking to the bottom of the pot and burning. Test frequently at this stage for the gel point (220ªF on candy thermometer). Once the jam reaches the gel point, turn off the heat. Ladle the jam into clean canning jars, leaving half an inch of space between the top of the food and the rims of the jars. It is not necessary to sterilize the jars for this recipe. Wipe the rims of the jars with a clean dishcloth or paper towel. Screw on the lids. For long-term storage at room temperature, process the jars in a boiling water bath for 15 minutes (adjust the canning time if you live at a high altitude). The jam will keep, unopened, for at least a year.
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Each spring PEI Living Magazine focuses on Island women who have chosen the entrepreneurial career path. Being an entrepreneur is challenging, terrifying, frustrating and most of all, rewarding.
Building a business – and maintaining its success – takes confidence, determination and the ability to take risks. According to Statistics Canada, there were 1,079,000 self-employed women in Canada in 2018, accounting for 37 per cent of all self-employed persons. Almost 60 per cent (635,000) were unincorporated businesses with no employees.
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COVER FEATURE
PEI has more than its share of female business owners, and in typical Island- style, these entrepreneurs are eager to support each other in any way they can through groups and organizations across the Island. Ashley Green, leader of the Facebook Empower PEI Group (formerly, Girl Bosses of PEI) tells me, “We have about 915 members. Currently we’re offering as many educational workshops, seminars, and networking opportunities as we can.” In the future Green is hoping to offer small business grants, more opportunities to learn, and an online directory of members' businesses. “Overall, I think the advantage of the group is how quickly you have feedback, recommendations, advice, etc. at your fingertips.” explains Green, “ The casual atmosphere of the group and open, non- judgmental culture is a truly wonderful thing to be a part of every day.” PEI Business Women’s Association Executive Director Margaret Magner says, “Thanks to the support of our funders and more than 475 active members, the PEI Business Women’s Association (PEIBWA) strives to meet the growing needs of our clients from across the Island. Whether it’s providing one-on-one business development consulting, networking mixers or full-day events, we are here to help women in business, wherever they may be on their career path.” Statistics taken from the GEM [Global Entrepreneurship Monitor] Canada Report on Women’s Entrepreneurship 2015/16 state:
• Nearly 85 per cent of Canadian women surveyed indicated they were interested in starting a business. • Most are highly educated - the vast majority having college diplomas or university degrees. • 13.3 per cent were involved in newer businesses and 10% in established businesses (those operating for more than 3.5 years). For men the figures were 20.3 per cent and 7.1 per cent, respectively. • Globally, Canadian women rank first in terms of involvement with newer businesses, ahead of the U.S., Britain, and other innovation-based economies, and sixth for established businesses. • The consumer services sector accounts for over half (54.4 per cent) of early- stage female businesses, followed by business services at 28.2 per cent. • Female business owners are on average less likely to engage in international trade than their male counterparts. For businesses that had 25 per cent or more of their customer base outside the country, 31.7 per cent were run by women and 37 per cent by men. With a global pandemic affecting businesses not only on the Island, but worldwide, I've witnessed a surge of women entrepreneurs reaching out to advise, mentor and support each other. Many Island-owned businesses have been forced to adapt and innovate their ventures in order to survive. Simply doing business has changed and there will be a new normal when this has ended.
Looking at the past year, the national economy and job market were relatively healthy. In February, the country's unemployment rate was 5.6 per cent, and 245,000 jobs had been created in the previous 12 months. Due to COVID-19 they are predicting the unemployment rate could reach 85 per cent in some areas of Canada - unprecedented numbers. How are some local businesses innovating? Many have increased their online presence and are offering delivery for many of their products. Local coffee shops, breweries and restaurants are doing curbside deliveries and creating online ordering systems. Some have completely revised their inventory to coincide with customer demand, while others have joined the fight to flatten the curve by offering completely new products. For instance, Christine Zareck of Material Girl in Charlottetown is manufacturing vinyl shields to protect frontline and essential workers, and Upstreet Craft Brewing is now manufacturing Do Gooder hand sanitizer. One dollar from every bottle sold will be used to provide hand sanitizer to those non-profit and community organizations who need it most. These are just two of the many Island businesses that are stepping up to make a difference. As Islanders, we should be especially proud of how we're striving as a community to look out for each other.
Stay Strong and stay safe, PEI
WOMEN IN BUSINESS 2020
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