LIFE | HOME | STYLE | FOOD&DRINK
VOL 2 • NO 2 | FALL 2018
www.pei-living.ca | FREE COPY | ©Little Bird Publishing
Tops to Floors Designing and Creating Beautiful, Livable Spaces
SEE PEI LIVING MAGAZINE AT THE PEI PROVINCIAL HOME SHOW IN MARCH 2019
LATTE DA hidden perks
a dream house GREAT EXPECTATIONS JENNA MacMILLAN director & producer
CRAFTING THE WORLD’S FINEST BED
Every Stearns & Foster is handcrafted by certified craftsmen who have been specially trained and pay relentless attention to detail to build the best beds.
Beck's Furniture | 18 Water St, Montague | 902.838.5882 | www.beckshomefurniture.com
FROM THE EDITOR-IN-CHIEF
T his is our annual Home edition, where we focus on all things Home & Cottage. We’ve fallen in love with the season and have so much to offer with this issue - from guest suites to house plants and everything in between, we’ll have you dreaming up new fall projects to keep busy until the snow flies. Our cover story, Tops to Floors, truly represents home design from the ground up. Their beautiful modern home is incredible - with sleek kitchen cabinets, quartz countertops and low- profile window coverings. Incorporating brilliant custom designs – extravagant oversized marble showers, clever laundry room custom cabinetry, innovative kitchen cabinets and shelving – it’s incredible, really. It’s these innovations, combined with the fine finishing details that make their work one-of-a-kind. Gold cabinetry hardware? Yes please. We’re delighted to have our Home Editor, Susan Snow, sharing another amazing home with us. Large common spaces with crisp bright colour and modern finishes are on trend this year, and this dream home does not disappoint. The beautifully clean design aesthetic gives this space both comfort and warmth with a modern feel. But this issue isn’t just about homes. Fall is in the air here at Little Bird Headquarters – with visions of preserved sugarplums dancing in our heads… along with beets, and kimchi, and sauerkraut, just to name a few. Check out our feature Brine It On , where we chat all about fermenting foods - we’ve added some great drink recipes to try (the fermented ginger beer is delicious, I promise). In our Family section we have included some great yarn projects for those chilly fall days spent curled up on the couch. You’ll be “all thrums” “yarn-it”, with these great little pieces to try. And finally, if you’re anything like me, you’ve spent the whole summer without a regular workout routine, and you’re just now thinking about getting back to the gym. Check out our editorial “Sculpting a Lean Physique”. Fall in love with the season
▲ Story Sheidow, story@pei-living.ca (Photo: Buffie Boily Photography)
So drop into your favourite locally-owned café, grab a latte or a hot tea, and unwind with this copy of PEI Living Magazine.
We hope you enjoy what we’ve put together for you!
Story
FALL 2018 www.pei-living.ca
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CONTE FALL 2018 Vol 2 • Issue 2 FEATURES ON THE COVER 20. Latte Da Hidden Perks
Lisa and David vanDuinkerken founded Tops to Floors in November 1999. Originally based in Summerside, the business expanded into Charlottetown in 2009. Tops to Floors now employs 40 people, and operates dual locations: a Summerside showroom and manufacturing shop, and a Charlottetown showroom. Two decades on, David vanDuinkerken says, the brand remains “a family-owned business, with exceptional staff who’ve been key to our growth and success.”
56. Great Expectations
Dream House Feature
74. Ginger Snaps
84. Sculpt a Lean Physique
94. PEERS Alliance
106. Women in the Spotlight Jenna MacMillan
Cover Photo by Buffie Boily Photography Flowers courtesy of Hearts and Flowers, Charlottetown On the Cover: Lisa and David vanDuinkerken
112. Five Common Business Mistakes
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ENTS
Editor-in-Chief Story Sheidow E: story@pei-living.ca • Lead Writer/ Copy Editor Rebecca Spinner • Home Editor Susan Snow E: info@movingdesignz.com • Art Director/Layout Jacqui Chaisson E: jacqui@pei-living.ca • Photography LaVie in Pictures Buffie Boily Photography Susan Snow Story Sheidow • Contributing Writers Rebecca Spinner Cassandra Bernard Story Sheidow Susan Snow Ada Madigan
www.pei-living.ca
DEPARTMENTS
home & cottage
32. Integrate Accessories For Added Luxury
34. Guest Wishes
Create a Guest Suite
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48. Picture This
The Gallery Wall
68. Home Source
Marketplace Resource
style
food & drink
Emilie Stevenson (EA Home) Kristen Johnson (Good Reads) Ann Myers (EA Education) Julia Campbell (Style with Jewls) Darren MacKenzie (EA Home Builder) Lori Ashley (EA Technology)
80. Let’s Do Coffee Style Trend
6. Wine
Red, White & Rosé
health & wellness
10. Good Eats
Rosemary Lemon Tart
Jacqui Chaisson 902.394.7499 jacqui@pei-living.ca Story Sheidow 902.313.0359 story@pei-living.ca Advertising Inquires
88. Natural Immunity
Boost Your Immunity
14. Brine it On
Fermented Harvest
family
16. Good Eats
98. 10 Things
Vegan Potato Soup
To Do With Your Kids
16. Good Eats
100. Home Spun
Tomato Soup Cake
All Thrums & Yarn it
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
art & entertainment
24. Vegan 101
102. Four Events For You
104. Good Reads
@pei_living
peilivingMagazine
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.
108. Five Minute Life Hack
110. New Face of Business Changing the Way We Do Business
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FOOD & DRINK - WINE
Red, White, Rosé? What’s the difference between
red, white and rosé? Here’s our quick and easy guide so you can impress your friends.
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After reading through this guide, you should have a working knowledge of the different types of wine and enough vocabulary to set out and buy your first serious bottle.
Red Wine vs. White Wine: What’s the Difference?
tannins are often described as bitter, causing a dry and puckery feeling in the mouth. Tannins end up in your wine when the vintner allows the skins to sit in the grape juice as it ferments. This is also how wines get their color. Wines that have little or no skin contact end up pink or white, with far fewer tannins. Wines that ferment with the skins for a longer period end up red, with high tannin content. As you’d imagine, red grape skins have more tannins than white grape skins. Tannins provides the backbone of red wine, which is why you might describe a red wine as “firm” or “leathery” or just plain “bitter.” Tannins also give red wine texture, making it feel “smooth” and “soft” or “rough”
and “chewy.” In general, the darker the wine, the more tannins and the “bolder” the taste. White wine has tannins, but not enough to make it the star of the show. Instead, white wines are backboned by acidity. That’s why you might say a wine is “crisp” or “tart.” Or, if there isn’t enough acidity, you might call a white wine “flabby” or “flat.” Rosé, or blush wine, is pink in color. It gets that way because it is allowed to stay in contact with the red grape skins for a relatively short time compared to red wine. On the spectrum between red and white, rosé is much closer to the light side, with relatively low tannins.
Okay, you probably don’t need any help recognizing a white wine versus a red wine. They look different and they certainly taste different as well. But since we’re in this to find you a bottle of wine that you’re going to enjoy, it’s worth your while to try and understand why they look and taste so different. The culprit in both cases: the skins, and a little something they bring to the party called tannins. Remember the word tannins and what it means, because wine people talk about tannins a lot. Tannins are a naturally occurring substance in grapes and other fruits and plants (like tea, for example). The taste of
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FOOD & DRINK
The Preserve Co.’s Online Gift Boutique Offers “A Taste of PEI”
Words by Rebecca Spinner Photos: Katherine MacLaine
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Countless “Islanders at heart” live in other provinces--or even other countries. Some grow up on PEI before leaving for school or work; others discover the Island as visitors and make it their second home. All will tell you PEI’s magic is unique.
include items from The Preserve Co., plus local seafood such as lobster, smoked salmon, and oysters, as well as creamery products from ADL and Glasgow Glen Farm. Strategic packaging, careful packing, and rapid delivery help keep these Maritime delicacies fresh.
As it turns out, that unique magic can be shipped by mail, by visiting Prince Edward Island Preserve Company’s newly-expanded website (www.tastepei.ca). “The website lets Islanders send many well-known Island foods to friends and family on and off the Island,” explains The Preserve Co.’s Bruce MacNaughton. Since 1985, The Preserve Co.’s lavish selection of preserves, tea blends, sauces, salsas, antipastos, and more has been a cornerstone of PEI food and drink. The brand deliberately remains elusive at brick-and-mortar stores off-Island, but its signature products--like “Strawberry & Grand Marnier,” “Raspberry & Champagne,” and “Wild Blueberry & Raspberry with Champagne” preserve--have long been available online. “Our new ‘no added sugar’ preserves are a real hit, too,” observes MacNaughton. Once the company’s restaurant serves summer’s last guests in mid-October, he says, “our dining room becomes the shipping department, where a dozen employees assist in helping to pick and pack orders. We love helping others meet their gifting needs in time for the holiday season, especially with a taste of Prince Edward Island.”
“
Hardy baked goods like fruitcake, oatcakes, and pecan shortbreads can now be shipped from The Preserve Co.’s prolific bakery to any North American address. The wider range of goods available for local delivery includes more perishable cheesecakes, pies, and sticky date puddings. Gluten-free baked goods--a Preserve Co. specialty--are also available online. Thanks to rapid shipping, Preserve Co. boxes intended as holiday gifts can be ordered well into December. Within the Maritimes, says MacNaughton, Christmas orders may be accepted as little as one week before the 25th. However, delivery speed needn’t impact affordability. “There are a number of free shipping options, based on purchase value,” he says. Each Preserve Co. box arrives sealed with red ribbon and a label depicting a John Sylvester photograph of an Island lighthouse, and each package includes a pen-and-ink note for the recipient. “We handwrite all the cards,” says MacNaughton. “They’re not typewritten; they’re personalized.”
The website lets Islanders send many well-known Island foods to friends and family on and off the Island.
-- Bruce MacNaughton
Whether your loved ones are in Summerside, Seattle, or New York City, The Preserve Co.’s mail order service provides them with a rare chance to join you in enjoying PEI treats.
Employees devote themselves to taking orders, packing them attractively and securely, and sending them out promptly: “On average, we ship products within 24 hours of the order. It’s like a little beehive.”
PEI Preserve Co. 2841 New Glasgow Road, New Glasgow 902.964.4300 www.preservecompany.com www.tastepei.ca
Website visitors now have the ability to send custom Preserve Co. gift boxes to loved ones throughout North America. Choices
FALL 2018 www.pei-living.ca
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GOOD EATS
INGREDIENTS
for the crust 1 1/3 C spelt flour 3 tbs cane sugar 1 tbs fresh rosemary, chopped pinch of salt 1/3 C cold butter, cubed 1-2 tbs ice water
Lemon Tart with Rosemary Crust
for the filling 1 C plain Greek yogurt 1/2 C cane sugar 2 eggs 1/2 C fresh lemon juice 1 tsp lemon zest
METHOD
Preheat the oven to 350ª F. Lightly butter a nine-inch tart pan and set aside.
Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just one tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the second tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect. Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least five minutes before filling. Meanwhile, prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined. Pour the filling into the crust and bake in the oven for 25- 30 minutes or until the center is set and only slightly jiggles when shaken lightly. Allow to cool completely then place in the fridge to chill for at least one hour before serving. Tart can be made the day before and kept covered and chilled in the fridge.
Serve with fresh whipped cream if you’d like.
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FOODIE FUN
Airomé Ultrasonic Diffuser With the holiday season just around the corner it’s the perfect time to drop into Prestige Kitchens in Summerside. Whether you’re looking for a hostess gift, something for that special ‘someone’ or a fabulous addition to your home - Prestige Kitchens has it all. 1 Fall Additions from Prestige Kitchens Andreas Silicone Trivets
Prestige Kitchens 595 Read Drive, Summerside, • 902.436.5236 www.prestigekitchens.com
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Aromatherapy meets elegant décor with our Airomé Ultrasonic Essential Oil Diffusers. Diffusers come in 100 ml and 250 ml capacites to provide you with aromatherapy benefits.
Elegant and whimsical, Andreas Silicone Trivets are beautifully designed. Our silicone over fabric trivets are functional, fashionable and durable for years of everyday use or for that special occasion when a little extra style really counts!
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Table Talk Lazy Susan
Lampe Berger Paris
Artful lazy Susans bring thoughtful table talk and family sharing to the dinner table. Fresh spin on a classic kitchen tool. Exquisite craftwork and construction.
Each lamp comes in an elegant gift box, complete with catalytic burner, solid snuffer cap, decorative shade, filling funnel, and instructions for use. Lampe Berger eliminates undesirable odours, creates a beautiful scent in the home, and decorates the home with exquisite lamp designs.
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Pokoloko Alpaca Dryer Balls
Ellen Degeneres Dinnerware
These 100% chemical-free, eco- friendly dryer balls are the perfect solution to cutting down on energy, time, and most importantly, cost. Canadian-made - set of three.
Inspired by her love of artisanal design, the ED Ellen DeGeneres Grey Lines Dinnerware will transform your table with simply chic style. Beautifully crafted by Royal Doulton, this sophisticated stoneware is perfect for everyday and casual entertaining.
FALL 2018 www.pei-living.ca
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FOOD & DRINK
DISCOVER THE DINING ROOM: Dishing Up Pure Talent Photos: LaVie in PIctures
You might be surprised to learn the location of some of PEI’s most picturesque dining.
“The Dining Room at The Culinary Institute of Canada offers the best view in the city,” reveals Food & Beverage Operations Manager Celeste Coles. “Every table has a gorgeous water view.”
This sleek, elegant, recently renovated location (previously called the Lucy Maud Dining Room) also offers another interesting perspective: an open-design kitchen. Throughout lunch or dinner, guests can glimpse the intensity many restaurants tuck out of sight. “For interested guests, this is like live theatre.”
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When it comes to seaside sophistication, The Dining Room has stepped up its game, incorporating a lounge and sit-down bar featuring local spirits and draft beers. The interior is astonishingly roomy. “Our use of space is critical to ensure effective training,” explains Chef Austin Clement, The Culinary Institute of Canada’s Program Manager. “The kitchen and front-of-house teams work together to provide interactive, integrated delivery. The Dining Room’s design ensures that it’s a smooth educational and production environment.” A core kitchen crew of students allows every course, from appetizers to dessert, to be crafted inhouse. Key ingredients (cocktail infusions, cultured butter, fleur de sel salt blends) are commonly produced by culinary and hospitality students. Even chorizo, prosciutto and other in-house charcuterie are prepared onsite. “We’re fortunate to have our own temperature- controlled butchery and smoker,” explains Chef Clement. Within The Dining Room, second-year Culinary Arts, Pastry Arts, and International Hospitality Management students are overseen by Red Seal chef instructors and
hospitality industry professionals, who ensure the students receive relevant, real-life instruction. “Our guests are cooked for--and served by--our industry’s next generation of superstars. There’s nothing our culinary team is scared to tackle in the name of education,” Chef Clement laughs. Guests may have a chance to choose between dishes ranging from Maritime-sourced halibut to Cajun-inspired alligator, he says. “The kitchen uses local ingredients when possible, but isn’t limited to them.” “Out-of-province visitors often find their way to The Dining Room, especially during the summer,” notes Coles, who attributes these visits to recommendations from hoteliers and bed-and-breakfast owners. Locals, however, are still rediscovering the restaurant. “People often refer to us as PEI’s best kept secret. Whether you’re discovering great food for the first time, or you’re a veteran foodie, this is the place to be.” The Dining Room at The Culinary Institute of Canada 4 Sydney Street, Charlottetown 902.894.6868 CIC@hollandcollege.com www.hollandcollege.com/dining
Meals that Medal. The Culinary Institute’s PEI-trained students often enjoy international interest upon leaving school, says Chef Austin Clement. “Our grads have a 98% placement rate. They’re employed all over the world, and they’ve earned accolades in many competitive settings. Recently, we received double gold in the 2016 World Culinary Olympics--fourth place worldwide, overall.” In 2017, he notes, The Culinary Institute of Canada (CIC) was chosen by the Canadian Culinary Federation to represent the nation as the Culinary Youth Team Canada (CYTC) team. It wasn’t the first time The Culinary Institute provided a national team--prior to being honoured in this manner from 2017 to 2020, the school received the designation from 2003 to 2008. The team is currently preparing for November’s 2018 Villeroy & Boch Culinary World Cup in Luxembourg. When they return, they’ll ready themselves for America’s 2019 Culinary Cup. After that, it’s on to Stuttgart, Germany, for the 2020 Culinary Olympics (IKA).
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FOOD & DRINK
Brine it ON Words by Story Sheidow
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in foods as a way to preserve them is absolutely magical to me. It’s a process that’s been around for thousands of years, and yet it still remains popular today. Fermenting things is fairly easy, and the healthy bacteria used to preserve these foods are rich in probiotics, and are amazing for your health.
drinks, and touts an impressive list of health benefits. Kombucha is actually fairly simple to make at home, and if you can’t find yourself a scoby starter, you can grow your own from an existing store-bought bottle. If gelatinous pancakes are a little much for you, then maybe cultured milk products are the way to go. Yogurt is well-known for its active cultures and probiotic qualities, but have you ever heard of its lesser-known cousin, kefir? Kefir is milk fermented with kefir grains (sort of like how sourdough is leavened). It tastes like a tangy, creamier version of milk, but it contains more protein, more probiotics, and a larger number of healthy bacteria than even yogurt. One great thing about these cultured products is that they’re not limited to using just one type of milk. Sheep’s milk, goat’s milk, or even soy or coconut milk can be used to make your own yogurt and kefir. Yogurt and kefir is fairly simple to prepare – simply mix milk and yogurt starter (or kefir starter) and keep it at a steady temperature for an extended period of time. Yogurt machines are great for this; but ovens, or even large pots wrapped in towels can also do the trick. And what would a fermenting article be without mentioning sauerkraut, fermented pickles, and kimchi - the very “brine”s in “Brine It On!”? These fermenting styles are some of the most commonly utilized. Fermenting using brine is quite possibly the easiest method of all. It doesn’t take much, just water and salt, to preserve in this fashion. This method is often used for those garden vegetables we tend to have an eccess of: things like cabbages, carrots, and cucumbers. It can be as simple as adding vegetables, water, and salt to a jar and waiting a few weeks, but brining can also be about thinking outside the box and trying new things. Fermented lemons, for example, sound simply amazing. Or, have you ever tried beet kvass or ginger beer? Check out the next page for my favourite recipes. Enjoy!
When ingredients ferment, their flavour gradually changes in complexity. The method of fermentation can be applied to a wide variety of ingredients, each with a very different result. Sourdough bread cultures, for example, remain alive and active through a fermentation process, capturing
From kefir to kombucha, sauerkraut to sourdough – fermented foods can be so diverse. Some sweet, others sour, but they all have one thing in common: they’re incredible for your gut - and tasty too!
natural yeast and using it as a leavening agent for the bread. Each culture is unique in flavour, and by regularly feeding your sourdough starter, you can hand it down to friends and family, and keep it alive for many years. I’ve tried sourdough breads made with strains from California, from BC, and from the next town over. Each has a certain something special, and bakers are often proud of their own distinguishable starters they’ve kept throughout the years. Similarly made, is the increasingly popular beverage, kombucha - however instead of using a yeast starter, this drink is cultured with something called a “scoby”. These gelatinous, pancake-like, living growths often referred to as “mothers”, lay on the top of each batch of kombucha, slowly turning tea and sugar into a fizzy, slightly sour drink. At the end of each batch, a new scoby has grown on top, and can be peeled off, shared with others and used to create a new batch of tea. It’s a great alternative to sodas or other fizzy
P reserving foods has certainly evolved since my childhood. I remember watching my mother canning vegetables each fall, mesmerized by the jars upon jars of mustard pickles, harvard beets, and bread-and- butters making their way through the kitchen, down the back porch, and into our old-fashioned root cellar to be eaten over the next 12 months. And while I do enjoy her bread and butter pickles (she makes the best), and her quintessential tomato chow-chow, in recent years I’ve begun delving deeper into the art of food preservation with that same wide-eyed amazement; simply awestruck over the methods, versatility, and extensive flavour profile options. Preserving can be so many things: pickling is just the beginning. In my preservation journey, nothing has piqued my interest through the years quite like fermentation. This unique process of isolating and nurturing healthy bacteria
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Fermented Ginger Beer
INGREDIENTS
METHOD
1C sugar 1 1/2-2 tbs freshly grated ginger root Juice of one lemon 1/4 tsp baker’s yeast Cold fresh spring or filtered water
Through a funnel, add sugar and yeast to a two-litre plastic bottle. Mix grated ginger root and lemon juice and then add to bottle. Add water to fill halfway and shake well to mix all ingredients. Add more water, leaving about one-inch head space, screw the cap on and shake again. You can also mix all the ingredients in a jar and then transfer it to the plastic bottle, if you’d prefer. Leave in a warm place for about two days and then refrigerate to stop fermentation process. Leave refrigerated overnight, pour through a strainer, and enjoy.
Use the freshest ginger root you can find, it really makes a difference.
Fermented Beet Kvass
INGREDIENTS
METHOD
Filtered water 3-4 beets 1 ½ tablespoon unrefined sea salt
Wash the beets of any dirt but, do not scrub or peel the beets. The goal is to keep the delicate bacteria on the skin of the beets intact to encourage their multiplication during fermentation. Dice the beets to a medium size. Add the beets to a one-gallon jar. Then add unrefined sea salt. Add filtered water to ½ inch below lid. Affix lid tightly and label with date. Allow to ferment for 10 days or more, out of direct sunlight. You may strain through a cheesecloth and decant into smaller containers, taking care to redistribute a handful of beet pieces into each bottle and then store in the refrigerator. Or feel free to store in the refrigerator as is.
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GOOD EATS
KEEP IT LOCAL
vegan potato leek soup
Nothing goes better with this hearty soup than a slice of Sobey’s Potato Bread!
INGREDIENTS
METHOD
1 tbs olive oil Two large or three-four small leeks, dark green stems removed, washed thoroughly and sliced thinly Two stalks celery, chopped Three large PEI potatoes (about 2-2½ lbs), peeled and roughly chopped 1 tsp salt Black pepper to taste 4 C vegetable broth + two cups water 1/3 cup nutritional yeast Optional: Four heaping cups washed and chopped kale, collard greens, or spinach
Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Add the potatoes, salt, and pepper. Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible. Stir in the nutritional yeast and adjust salt and pepper to taste. If you’d like to add greens, stir them in now and keep simmering the soup until they’re wilted and tender. Serve the soup with toppings of choice.
FALL 2018 www.pei-living.ca
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GOOD EATS
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You would never guess that a can of tomato soup is the secret ingredient in this retro cake! A recipe that has been around for decades, this tomato soup cake recipe with cream cheese icing is so simple yet a total crowd favourite.
Tomato Soup Cake
INGREDIENTS
METHOD
1 (10.75 ounce) can condensed tomato soup 1 tsp baking soda 1 C white sugar 1 egg 1/3 C butter
Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish or bundt pan.
1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C self-rising flour 1 C raisins
Bake at 325 degrees F (165 degrees C) for one hour, or until done. Cool the cake, and top with cream cheese icing (recipe below).
CREAM CHEESE ICING
METHOD
INGREDIENTS
To make the frosting, beat the cream cheese until smooth and light. Add the butter and beat into the cream cheese. Add two cups of the confectioners’ sugar and beat until combined. Continue to add confectioners’ sugar until you have your desired consistency. Beat in the cinnamon.
8 oz cream cheese, at room temperature 1/2 C unsalted butter, at room temperature 2 to 3 C sifted confectioners’ sugar 1/4 tsp ground cinnamon
Spread the frosting on top of the cooled cake. Cut into slices to serve.
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FOOD & DRINK
Latte Da
the MAROON PIG Art Gallery & Sweet Shop
37 Water Street Georgetown www.maroonpig.ca
grind • perk • steep • repeat HIDDEN PERKS
Situated on the Georgetown harbourfront, The Maroon Pig (or “ The Pig ” as it’s fondly known by locals) is an iconic local destination, offering a unique experience with an exceptional collection of original art and vintage finds, coupled with exquisite hand-baked items including artisan breads, candies, cupcakes, sticky buns, and squares, just to name a few. Everything on their menu is made from scratch using fresh, locally sourced ingredients wherever possible. Owned by Richard and Stacy Toms, the expansive property includes several quaint and whimsical buildings surrounding a central outdoor art space, including an on- site art studio, and indoor seating area for customers to enjoy their delights year-round. Offering lattes, cappuccinos, espresso, and their own custom blends of freshly roasted coffee beans such as the Georgetown Fisherman’s Blend, as well as delicious daily lunch specials spanning from chowders, pizza, and lasagna, to their Island famous Christmas Dinner in a Bun; there’s something for everyone at The Maroon Pig.
While the downtown Charlottetown core is home to a variety of coffee establishments where you can get your caffeine fix, there are many uniquely local cafe experiences to be had outside the Capital City’s downtown area. Often these locations are found slightly off the beaten path, and offer a one-of-a-kind experience for their patrons. These “hidden perks” include local coffee shops spanning from West to East - tip to tip - with something
special about each and every one.
From Summerside to Georgetown, and everything in between, these establishments pair serving high quality, locally roasted coffee and espresso with everything from craft beer, to Hatha yoga. Visiting these inventive and artistic spaces should be on everyone’s to-do list - you won’t regret it!
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SAMUEL’S coffee house 4 Queen Street Summerside www.samuelscoffehouse.ca
NOW N ZEN
17 Glen Stewart Drive Stratford www.nownzen.ca
Now n Zen Coffee House, Wellness Centre and Yoga Studio certainly have your “good vibes” on lockdown with their trifecta of peaceful offerings. This café serves up a great selection of teas; food such as sandwiches, soups, and sweets; and espresso- based drinks, exquisitely executed. They also offer a small market of items such as salt lamps, crystals, incense, yoga stuff, art, and teas and coffee. Their eclectic, nurturing, and relaxed atmosphere is warm and welcoming. This space happily acts as a community hub as well; hosting events from open mics and workshops, to social gatherings. The Wellness Centre offers a variety of skilled talent, such as Registered Massage Therapist Christy Richardson; Abi Totty - a classically trained homeopath, doula and Reiki master; Julie MacDonald, Bowen therapist; and owner Yvette Doucette, a Vedic palm reader and Lomi Lomi massage practitioner. The Now n Zen Studio rounds out their facilities: offering yoga classes, and also doubling as a gathering place for dance, Zumba, drumming, women’s workshops, band practice – you suggest it, it might work. With a strong sense of community and togetherness, walking into Now n Zen is like walking into a group of old friends – no matter what path you choose you’ll walk out of there feeling refreshed and rejuvenated, with a smile on your face.
BAR 1911 Beer + coffee
113 Longworth Avenue Charlottetown www.bar1911.com
From their rotation of coffee beans locally- acquired across the Maritimes, to their ever-changing selection of local craft beer and cider on their 20+ bar taps; Bar 1911 is where work and relaxation meet up for a drink. Bar 1911 houses an array of unique seating arrangements dominated by oversized armchairs and cozy couches, creating intimate and inviting lounging areas perfect for anything from group gatherings, to answering emails and deep conversations. Offering an in-house small bites menu, quick and easy take-out fridge, and extensive catering menu, 1911 is a great spot for both grabbing a quick meal, or hosting a private event. With ample free parking and an inviting laid-back atmosphere, this place delivers all the ease one wants in a cafe and bar experience. Located in the historic 1911 Jail, stop in for a pulled espresso shot and study session, then unwind with a quick stroll along the adjoining Confederation Trail - a perfect way to decompress and enjoy some fresh air, all while staying within city limits.
Established in 2011, and located in the historic Journal Pioneer Building, formerly the Summerside Bank, Samuel’s Coffee House is “steeped” in history, and we’re not just referring to their own full line of specialty teas and coffees: SipT. With a blend of striking architecture and modern furnishings, the cafe utilizes two existing vaults from the former historical bank: one is used as a seating area and the other houses their tea production facilities. At the forefront of the newest trends in coffee and tea, they offer educational, hands-on workshops in brewing methods and espresso making, and their menu mirrors their modern decor with items such as their delightfully bright matcha latte, and faire like their Reuben Sandwich - a delicious delicacy featuring Island Taylored Meats smoked meat, Swiss cheese, local sauerkraut and a homemade secret sauce. Offering catering and event hosting, Samuel’s is a vibrant community hub of culture, coffee, and local healthy food in the core of downtown Summerside.
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FOOD & DRINK
Lady’s Slipper Caf é Comfort Fare with a Caribbean Flair
Words by Ada Madigan Photos: LaVie in Pictures
“I ’ve worked in so many different restaurants and have seen everyone cooking and presenting food the easy way. I realized I wanted to open a place where everything is made from scratch,” says Cesar Muniz. Muniz and his wife Andrea moved from Ely, Nevada to Prince Edward Island four years ago. In that time, with the opening of their Montague restaurant Lady’s Slipper Café, they’ve accomplished exactly what they set out to do. “I do it all. Plan the menus, make every sauce. It’s hard work, but it’s a great feeling,” explains Cesar.
It’s easy to tell Cesar’s passion for food is profound. He describes how his culinary endeavours started when he was just ten years old, cooking with his mother in his birthplace of Manhattan. Over the course of his youth, living in the city, then the Dominican Republic and Cuba, he learned the ways of his mother’s Caribbean cooking. After moving to Las Vegas, he had an opportunity to attend school at the Cordon Bleu and his culinary profession gained speed. Today, the same flavours and spices he grew up watching his mother work with, greet customers at his and Andrea’s very own restaurant.
“Cesar’s dream was to have a restaurant and mine was to be able to spend some time on Prince Edward Island with family. After Cesar found this on Kijiji, things just place just fell into place for us.” says Andrea. Every day, you’ll find breakfast and lunch served up at their cozy café. Classic breakfasts like French toast and eggs Benedict are listed with Caribbean inspired dishes, like Cesar’s famous Cuban sandwich. There is care put into every bite that leaves Cesar’s kitchen, where pulled pork stews for twelve hours and everything is made from start to finish by Cesar himself.
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“I do it all. Plan the menus, make every sauce. It’s hard work, but it’s a great feeling.” - Cesar Muntz
◀ (L-R) Andrea Boyle, Cesar Munz
▼ (L-R) Ron Waterman, Susan Herring, Ella Kingdon, Lori Wight, Nancy Cooper.
One day, Cesar hopes to introduce a dinner menu, one comprised of Caribbean dishes only. “I love to get people to try new things. Anyone can do fried chicken and a burger, but when it comes to a different style of food on PEI, people should try it,” says Cesar. In the summer, Cesar and Andrea run Lady’s Slipper Express by the visitor’s centre in Wood Islands. Here, the menu is smaller, but with a focus on seasonal seafood. The couple are continuously thankful for the Island community they’ve been fortunate to build since moving here. When you
walk into Lady’s Slipper Café, it feels like home. A community haunt for customers who are steadfast and loyal. “I think that if someone tried to create it on purpose it probably wouldn’t happen. The food is good, it’s in a good location, and it has just come together on its own,“ says Andrea, “Sometimes I sit back on a Sunday morning, this place is packed, people are waiting outside the door, it’s so loud it in here because everyone is chatting with each other. It’s become such a beautiful thing..”
Lady’s Slipper Cafe 500 Main St., Montague 902.838.7088 www.ladysslippercafe.ca
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Q uite different than more recent up-and-coming lifestyles such as keto, paleo, and primal; veganism has been around for over 70 years and has a fairly simple set of guidelines. So what are they exactly? The term veganism refers to a philosophy, way of living, and diet aiming to exclude (as much as practicable or possible) the consumption and use of animals, animal byproducts, and animal-derived substances. Vegans abstain from eating meat, dairy, and eggs, in all forms (including their derivatives - often used in processed foods). This lifestyle is usually adopted for several reasons, ranging simply from a health perspective, to an ethical or moral standpoint. Dietary vegans refrain from consuming animal products and bi-products, as well as animal-derived substances. Ethical vegans also apply these standards to clothing, make-up, and other daily-use products, as well as aim to avoid products tested on animals.
FOOD & DRINK
impossible! But, nowadays it’s actually easier than ever to find vegan foods at restaurants, and in grocery stores. In the last 20 years, there has been a profound shift in corporate grocery store culture. We’ve seen the introduction of the “natural food section”, as well as widespread shifts to clearly mark packaging when vegan (as well as gluten-free, nut-free, dairy free, etc.). Even still, navigating the grocery store with a newfound vegan diet isn’t always easy, and there are tons of everyday foods that just also happen to be vegan. So where do you start? How do you know what to buy? The first thing to do is look in your cupboards. What’s in there? How much of it is already vegan? If you’re not certain, a quick internet search, or scan into an app such as Is It Vegan? should let you know with certainty if you’re on the right track. The first few trips to the grocery store might be tough, but once you get to know which of your regular items are vegan, and have chosen suitable substitutions for the ones that aren’t, you’ll fall into a routine fairly quickly. And if you see something you like? Just check. You’ll be pleasantly surprised to learn that there are many regular foods, and even some “guilty pleasures” out there that are totally fine to eat as a vegan,
Vegan 101 The vegan movement has been steadily on the rise since its inception in 1944. But what exactly is veganism?
EASY “PEAS”Y
To some people, the thought of not eating cheese, burgers, or eggs seems nearly
Words by Story Sheidow
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consumption has long been connected with alleviating arthritis symptoms. Women who cut meat out of their diets have a much lower rate of breast cancer than women who have a higher meat consumption, and studies show that men in the early stages of prostate cancer who switched to a vegan diet either stopped the progress of the cancer, or have even reversed the illness. Due to the natural reduction in saturated fats, and the increase in fibre, antioxidants, and essential nutrients found in most vegan diets, the implementation of a vegan diet can often have a dramatically positive impact on your health. Just check with your doctor first before making any significant changes to your diet – vegan or otherwise - to ensure it’s the right choice for you.
e-books online with incredibly well thought- out recipes available, so you’ll never have to worry about compromising on flavour. Often, one of the greatest challenges for vegans is dining out, however, we are lucky to have some incredible vegan restaurants on the Island, such as My Plum, My Duck and Stir It Up! (both located in Charlottetown), and you will even find that most other restaurants offer a variety of vegetarian options which can usually be made vegan – just ask your server, and if they’re unsure, get them to check with the chef. Veg PEI is another great resource, offering monthly vegan potlucks to keep you inspired, and there is even a handy Facebook group for “veggie” Islanders, highlighting some of the many lesser- known vegan and vegetarian treasures offered from tip to tip on PEI. These local resources are great for asking questions, looking for suggestions, sharing recipes, and connecting with like-minded individuals. There is a huge community – both locally and online - passionate about supporting this movement, available to help you along the way. So don’t be overwhelmed. If you decide to make the leap to veganism, you can always start slowly – one product at a time.
like Oreo cookies, many flavours of chips (Sweet Chili Doritos, for example), Jello vanilla pudding, Ritz crackers… you get the picture. Aside from that, many large companies now offer vegan versions of their regular products. Brands such as Becel margarine, Hellman’s mayonnaise, and Ben and Gerry’s ice cream, just to name a few. And there are also many amazing local brands to discover that can satiate your need for cheese, meat alternatives, creamy potato salad, and even Big Macs. Yes, I said Big Macs. Fresh Start Fauxmage, for example, offers luxurious vegan chese substitutes, and is available at a variety of locations. All this is not to say you should become vegan so you can eat junk food guilt-free. As with any lifestyle, you should eat a well- balanced diet high in nutrient-dense foods. Due to the make-up of a balanced vegan lifestyle, however, you may already have an advantage.
WHERE TO BEGIN?
You can easily start by changing the way you order your morning coffee, for example. Or, try cutting out red meat initially, and then phase out chicken and fish more slowly if that’s what works best for you. Start experimenting with meat alternatives like beans, tofu, nuts and nut butters, avocado, and hummous in your cooking. There are some great vegan blogs, YouTubers, and
HEALTHY BELLY
Studies have shown that a vegan diet reduces the overall risk of heart disease and type 2 diabetes, and eliminating dairy
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NOTE FROM THE HOME EDITOR
Take time for what matters
Susan Snow Home Editor
I am so very pleased to be working with PEI Living Magazine on this edition and upcoming issues as their newest team member. This is the largest home section to date and lovers of interior design and decorating will enjoy the variety of beautiful spaces full of eye candy, helpful tips and local resources to help you with your home projects. From beautiful modern kitchens to traditional style homes and cozy guest rooms you are sure to be inspired with this issue. home welcome
Lady Baker's Tea sales@ladybakerstea.com Prince Edward Island www.ladybakerstea.com
Photos: Caley Joy Photography
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ELEVATE EVERYTHING
86 Kensington Rd, Charlottetown | 902.566.1156 www.hamblysbrandsource.ca
HOME & COTTAGE - COVER FEATURE
TOPS to Floors: Cabinets, Countertops, Flooring and More
Designing and Creating Beautiful, Livable Spaces
Photos: Buffie Boily
W
hen it comes to creating and upgrading home interiors, PEI residents--whether seasonal, or year-round Islanders--are choosing Tops to Floors for cabinets, countertops, flooring, and more.
“We’re having an exceptionally busy year. Renovations and new construction are booming. It’s been great for our industry,” says Tops to Floors co- owner David vanDuinkerken. There’s little doubt that Prince Edward Island is an amazing place to live. “Homes are our ‘rewind and recharge’ areas. People are focused on organizing and decorating their spaces to suit their preferences,” explains vanDuinkerken. Since many home design investments can improve a home’s net worth, it’s an easier decision to build or renovate. Lisa and David vanDuinkerken founded Tops to Floors, their PEI home supply and installation brand, in November 1999. Originally based in Summerside, the business expanded into Charlottetown in 2009. Tops to Floors now employs 40 people, and operates dual
▲ Lisa and David vanDuinkerken.
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“We’re having an exceptionally busy year. Renovations and new construction are booming. It’s been great for our industry.”
- David vanDuinkerken.
locations: a Summerside showroom and manufacturing shop, and a Charlottetown showroom. Two decades on, vanDuinkerken says, the brand remains “a family-owned business, with exceptional staff who’ve been key to our growth and success.” In addition to cabinet, countertop, and flooring options, Tops to Floors supplies and installs stairs, window coverings, custom showers, and backsplashes. Specialized
installation teams ensure customers’ selections are implemented beautifully.
small appliance lifting systems; pot-and- pan organizers; pull-out trays--endless possibilities, vanDuinkerken explains. “Kitchens meant for entertaining often include a spacious central island, well- planned seating spaces, elegant wine storage, and carved-out pantry areas... organized, functional cabinetry with adequate storage is key,” vanDuinkerken continues. “White kitchens remain popular, but we’re seeing more pops of colour and warm wood accents.”
Cabinetry
Tops to Floors’ Summerside location manufactures custom cabinetry onsite, offering unique elements such as built- in appliances; cabinet door power technology; dedicated storage for spices, utensils, and baking trays; integrated recycling and waste disposal areas;
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COVER FEATURE
like playing with backsplash colours and patterns. However, if your countertop stands out, we generally recommend something simple. Vice versa works, as well.”
The vanDuinkerkens say customers increasingly visit websites like Houzz
and Pinterest for project ideas. Tops to Floors’ staff can develop those ideas into functional, beautiful spaces using virtual reality and 3D software, as well as help customers choose cabinet and door styles, customize spaces, add functionality and accessories, and complete the look with hardware.
Flooring
Tops to Floors offers numerous flooring styles and materials. “There are so many products today. It’s important to consider factors like the installation area, how much wear and tear the floor will undergo, and the maintenance requirements,” vanDuinkerken says. He reports that wood floors and tile remain the most popular flooring choices; wide-plank wood floors in warm, natural shades are especially popular. Tops to Floors suggests engineered wood flooring over solid hardwood: engineered wood “provides a real wood finish,” and its stable core is better at withstanding PEI’s moisture, humidity, and temperature changes. Many tile styles are available, with large format sizes prevailing. “Tile is the real deal when it comes to durability, but it is an investment,” says vanDuinkerken. “You want to be happy with your selection for a long time.” While vanDuinkerken says classic, elegant styles have remained popular, he’s also noticing more unconventional shapes, eye-catching hues, and retro designs being made available. Customers are reportedly also opting for water-resistant products like luxury vinyl tile, plank, and laminate; these are particularly popular in high-traffic environments. Alternately, low-maintenance sheet vinyl--which vanDuinkerken says is comfortable underfoot--is often mistaken for real hardwood or tile. And since carpet provides warmth without hindering acoustics, it remains a consistent choice for bedrooms, basements, and home theatres.
Countertops
Countertops are custom-cut in Tops to Floors’ Summerside shop; both the Summerside and Charlottetown showrooms display an array of laminate, solid surface, butcher block, stone, Dekton, and quartz options. Affordable laminate, says vanDuinkerken, comes in various colours and patterns. Meanwhile, nonporous solid surface countertops offer aesthetic appeal similar to glass or granite, and feature unique advantages. For example, seams can be hidden during manufacturing, and wear- and-tear can be buffed away during upkeep. Alternatively, butcher block boasts a warm, natural hardwood appearance, vanDuinkerken says. While it requires sealing and mineral oil treatments, superficial wear-and-tear (like light knife marks) can be sanded off butcher block surfaces. “It provides some character... it’s a great contrast material.” Stone, Dekton, and quartz countertops can add value to any home; they’re beautiful, heat-resistant and durable, vanDuinkerken emphasizes. He notes that Dekton’s unique properties make it especially well suited for staircases or outdoor kitchen applications. However, he adds, the area’s local preference for quartz is clear. “Quartz is strong, and its durability means it’ll look new longer.” Tops to Floors also offers countertop- enhancing quartz, stone, and tile backsplashes. In fact, vanDuinkerken says, backsplashes and tiled walls can create both functionality and personality throughout the home. “A lot of people
Other Specialties
Tops to Floors’ custom stairs elegantly reinforce home aesthetics. “We design, fabricate, and install prefinished stair systems to complement flooring and accent cabinets,” vanDuinkerken explains. “Staircases can be stained or painted, and paired with glass, metal, or wooden railings.” The trendy minimalism of glass, in particular, is reportedly drawing increased interest.
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