PEI LIVING VOL 6 • ISSUE 2 | FALL22/WINTER23 www.pei-living.ca HOME | STYLE | FOOD & DRINK | FAMILY | HEALTH | ARTS | BUSINESS
• 100 % locally
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PAGES OF GIFT IDEAS FROM LOCAL SHOPS 8
CONFEDERATION COURT MALL Make a Connection this Holiday Season
CHEF SETH SHAW TEQUILA 101 A KITCHEN REFRESH NICHOLAS HERRING
FOUNDATIONS TO FURNISHINGS ALL DELIVERED WITH EXCEPTIONAL SERVICE
We have a great selection of recliners and lift-chairs for holiday giving!
Building Supplies •Furniture • Home Decor • Appliances
Here’s How.
Callbecks Home Hardware 613 Water Street, Summerside 902.436.1100
Summerside Home Furniture 205 Wyatt Crescent, Summerside 902.724.6000
EDITOR
WELCOME
W elcome to the fall/winter edition of PEI Living Magazine. The entire team at PEI Living Magazine acknowledge the terrible hardships, suffering, and distress that all Island homeowners and businesses faced just days into the fall season. Our normal lives were abruptly interrupted by the destructive winds and storm surges directly caused by hurricane Fiona. Businesses without power for days, and for some, weeks that left it impossible to operate or open. There were many losses to the storm surges and damages caused by the fierce winds. And on top of that, the massive environmental losses of parklands, wildlife habitat, dunes, and the incomprehensible number of downed trees and the ensuing debris left behind. Today, some two months later, it is still part of our daily lives and conversation as we continue to clean up, rebuild, repair, and try to return to normal life from the hurricane’s aftermath. Our hearts and prayers are with all Islanders as we all cope with the enormous losses and struggles,
we continue to face. However, at the end of the day, I think we can all be thankful there was no loss of human life and that our community has come together to help each other get through this life changing event. At PEI Living Magazine we have been back in full production preparing for the fall edition. Our lifestyle editors, writers and photographers have been busy putting together unique features in their respective sections for this issue. With the upcoming season of entertaining and celebration, we are featuring local businesses, drool- worthy recipes, inspiring articles, gorgeous fashion, home decor and the stories behind the businesses that make the Island special. We encourage all Islanders to shop local, help your neighbours and continue to adhere to the values that make Prince Edward Island the best place in the world to live. On behalf of our entire team, we extend our wishes for a happy and cheerful holiday season and a fabulous new year ahead. We look forward to sharing more of your stories and successes in 2023.
Susan Snow
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
Susan
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COVER FEATURE
CONFEDERATION COURT MALL
Where holiday memories begin!
The holidays are just around the corner, and the shops at Confederation Court Mall are ready to help you make holiday memories. With ample parking available, its many stores and shops will be making the holiday easier for you with plenty to choose from all under one roof.
COVER FEATURE - PAGE 32
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FEATURES
16. Tequila 101
Everything You Wanted to Know
24. Holiday Cocktails
Two Cocktails and a Mocktail
28. Breast Cancer Canada Laser Focused
58. A Kitchen Refresh
A Designer Kitchen Renovation
ON THE COVER
70. New Season Style Edit
Cover photo: Virginia McIsaac Photo: Story Thorburn
84. Escape the Ordinary
Four Bucket-Worthy Places to Visit
90. Holiday Gift Ideas Local Gift Ideas
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VOLUME 6 • ISSUE 2 FALL 2022/WINTER 2023 CONTENTS PEI LIVING
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PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 EDITORIAL TEAM Food & Drink Editor Jackie Herbert Home Editor Susan Snow Style Editor Kimberly Rashed Copy Editor Jackie Cutcliffe Contributing Writers Jordan Parker Lynne McKenna Brianne Hogan Susan Rodgers Susan Snow Jackie Herbert Kimberly Rashed Darren LeBlanc CREATIVE TEAM Photography Story Thorburn Evan Ceretti Kimberly Rashed Susan Snow Advertising Inquiries Graphic Design Jacqui Chaisson
FOOD & DRINK
7. Happy Hour Paloma
10. Chef Profile
Chef Seth Shaw
12. Spread Cheer with a Butter Board Butter Board
14. Wine
Fine Wine
18. Good Eats
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Philadelphia Cheese Cake
19. Happy Hour
Baltimore Egg Nog
HEALTH & WELLNESS
26. Crystal Healing
FAMILY
36. The Raw Debate
The Benefits of Feeding Raw
Deb Hutchings 902.628.1252 deb@pei-living.ca
HOME & COTTAGE
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54. Giving Thanks
DIY Hostess Gifts
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.
62. Fine Furniture
Is it Worth the Cost?
STYLE
66. Boots & Bags
Top-to-Bottom Style
68. Man About Town
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
Island Fashions for Him
ARTS & ENTERTAINMENT
96. In The Spotlight Nicholas Herring
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Printed by:
FOOD & DRINK EDITOR
I ’ve been really nostalgic lately— getting back to the simple things and spending more time with myself for some much needed self care. As someone raised in a hospitable family, I too carry the tradition of having an open door. The holidays are right around the corner and it’s important to take some time for ourselves to recharge before the Christmas chaos begins. With pumpkin spice season coming to an end, we’re now heading into hot chocolate season. I’m excited to follow along the Central Coastal Drive’s Hot Chocolate Trail and support the crafts of local artisans along the way. Guess what? This is kid friendly, and we love that! So, grab the whole family, your besties or take yourself and go check it out. I have also made plans to attend as many holiday markets as possible before Christmas! Everything you’ll find is locally-made—from artisanal food, to art to warm and cozy hats and mittens—you can always count on finding something unique for your loved ones. Holiday markets have always put me in the spirit TO MARKET, TO MARKET
of Christmas and with so many happening across the Island there will be plenty to choose from! In the Food & Drink section we’ve designed it to make your holiday gatherings easier and extra special at the same time. From my favourite tequila cocktail recipe, to the recipes shared by accomplished top chef Seth Smith from Mysa, the new Nordic Spa in St. Peter’s Bay. We’re very excited to checkout his menu at their upcoming opening! This comes as no surprise for those that follow me, this season I challenge you to support local. Swap out the drugstore chocolates for locally handmade chocolates, or, for those who are gift card givers, try a locally owned shop instead of the big box stores—I promise this won’t go unnoticed! Alas, I am happy to see the world becoming more sociable, nothing is better than getting together with family and friends to just enjoy each others company—especially over the holidays!
Jackie Herbert (Photo: Lisa Enman)
Cheers,
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
Jackie
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Paloma Naughty cousin of the margarita, the Paloma
HAPPY HOUR
is a classic Mexican cocktail that features tequila with grapefruit instead of lime.
INGREDIENTS
Tequila Lime juice Grapefruit soda OR grapefruit juice, simple syrup and soda water Grapefruit wedges for garnish
METHOD
If desired, rim the glass with salt.
Stir tequila, grapefruit, lime and syrup in the glass. This cocktail is so simple: mix it all together in the glass. Fill the glass with ice and top with soda water. Or if you’re using grapefruit soda, simply pour the soda into the tequila. A grapefruit wedge makes a nice garnish!
Flip to page 16 for everything you ever wanted to know about tequila: TEQUILA, 101.
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Mornings can be hectic, especially around the holidays. This simple smoothie will ensure you start your day off right.
INGREDIENTS
METHOD
Breakfast Smoothie
1 banana peeled and cut into chunks 1 cup (250 mL) plain yogurt or fruit- flavoured yogurt 1 cup (250 mL) milk 1 cup (250 mL) fresh or frozen mixed fruit 1 tbsp (15 mL) honey 1 tsp (5 mL) vanilla extract
In a blender, combine banana, yogurt, milk, fruit, honey and vanilla extract and purée until smooth. Pour into tall chilled glasses and serve immediately. TIPS: For a thicker smoothie, freeze the banana until solid and use frozen fruit.
Servings: 2-3 | 156 calories
Use chocolate milk and omit the honey.
CHEF PROFILE
CHEF SETH SHAW Seth Shaw is an award-winning chef who brings a lifetime of experience to the Mysa kitchen.
By Jackie Herbert, Food & Drink Editor Photos Story Thorburn
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Shaw grew up in Lincoln, Maine, and started cooking at a young age by baking cookies for his local church. He moved to PEI to attend the Culinary Institute of Canada, then stepped behind the chef’s table at The Brickhouse Kitchen & Bar. In his downtime, Shaw enjoys time with his wife Lindsey and their two boys. He brings his signature style and penchant for fresh, local ingredients to the new Mysa culinary space.
Proud moment? Whenever I learn something new and then impart that knowledge to someone else.
Keller, (Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author) but, I’d be too nervous to cook for him, though. Highlight of your career...so far? Being able to fulfill my dream of being a chef and raising a family.
Who are your biggest supporters? My wife, Lindsey, and my two sons.
PEI Living Magazine sat down with Chef Shaw for a Q&A.
The greatest thing to happen to you in 2022? Taking part of in the creation of the Mysa kitchen and being there from start to finish. At Mysa, our culinary philosophy is to nourish and rejuvenate in a sustainable manner. We accomplish this through our on- site gardens as well as our local farm and purveyor partners. In every dish we utilize PEI’s highest quality ingredients to create explosions of fresh flavour with a well-balanced touch. Our team is committed to a culture of hospitality, teamwork, experimentation and creativity as we continually better our guest experience as well as ourselves. We take pride in what we do and are excited to share our culinary journey with the world.
Foodie pleasure(s)? Foie gras.
Why did you decide to become a chef? I love the feeling of making food for people and them telling me it was great! Same as why I still cook today. When I was younger it was cookies for my church and now it’s dishes for guest at our restaurant. What other back-of-the-house positions have you previously held? Dishwasher, line cook, prep cook, general manager, server, host, therapist patient, doctor, HR, maintenance person, gardener, carpenter, plumber. You’re at home, what are you making? Corn chowder is one of my favourite dishes to make at home.
Foodie dislike? Not a dislike exactly, but “a prefer not to” - Durian fruit. What’s your absolute must have kitchen tool, something everyone should have at home? A whet stone or a way to sharpen knives. Five ingredients that should be in everyone’s kitchen, including yours? Salt, butter, garlic, fresh herbs, cooking wines.
Best restaurant you’ve ever eaten at? Mallard Cottage in St. John’s, NL.
Favourite ingredient to cook with? Any at home grown vegetables.
Last meal? Halibut- fennel slaw with fried brussel sprouts. From menu tasting day at Mysa.
Celebrity you would love to cook for? (Or celebrity dinner party guests?) and what are you making? Would love to eat with Thomas
FALL 2022/WINTER 2023 www.pei-living.ca
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FOOD & DRINK
Spread Cheer with a Butter Board
Butter boards are an easy way to present traditional bread and butter at dinner or a party, but with an extra flavourful flair. They are bursting with flavour and so easy to customize that you might find yourself not wanting anything else for dinner besides bread and butter.
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• Flaky salt is key, and use a lot of it.
• Cutting boards or cheese boards are a great base for your butter board. Always ensure that the board you are using is well-sealed and food safe. • Assemble at the last minute if you can, so that the salt retains its crunch and the herbs stay fresh. • Provide small spreaders or butter knives so that guests can scoop up some butter to spread on their bread without being tempted by the urge to swipe it across the board or double- dip.
How do you make a butter board?
• Add fresh herbs to elevate the flavor profile and add a ton of visual appeal to your butter board. •Be generous with toppings so that there’s enough to match the butter on your board.
The concept is simple — just spread softened butter on a serving board or platter and top it with any savory or sweet (or both) ingredients you like. Serve with sliced bread and it’ll be a showstopper at your next party, when guests dig in to the delicious spread. The butter, of course, is key to the taste profile of your board. You should use real butter, not margarine, and salted
tends to taste better than unsalted. We especially love using ADL butter because it’s local and made from the milk of happy Island cows. The rest is pretty simple: bring the butter to room temperature and then use a butter knife or small offset spatula to spread it artfully onto a serving board or platter. From here, anything goes in terms of toppings! You can go with classic herbs and spices, sweet and spicy combos, seasonal flavors, or just about anything you can think of.
A few ideas for butter boards:
CRANBERRY & HONEY
Zest from one lemon 1/4 cup of dried cranberries 2 tbsp chopped candied ginger
1/4 cup of sliced almonds 1 tbsp finely chopped fresh rosemary 2 tbsp honey, drizzled (choose a locally produced honey) Serving this with toasted English muffin quarters would not be remiss.
PUMPKIN SPICE
1/4 cup of pumpkin puree (canned is fine), smeared over the surface of the butter Dash ground cinnamon, sprinkled Pinch of ground nutmeg Dash of ground clove 2 tsp brown sugar, sprinkled 1/4 cup chopped walnuts 1 tbsp maple syrup, drizzled
Spread the love with these tips:
• Shop the salad bar when you need just a little bit of something. This is a great way to save money because you can scoop up very small portions of onions, capers, olives, roasted garlic, veggies, or peppers at a fraction of the cost of buying whole containers.
• Use quality butter for the most creamy and decadent flavour.
• Soften the butter first to make it easier to spread.
Best served with a quick bread like zucchini bread or even pumpkin bread.
• Add an acid to contrast with the butter’s fat. Something bright like lemon zest, vinegar, citrus, olives, capers, or sun-dried tomatoes will add a pop that perfectly balances the butter.
• Sliced bread or crackers on the side are a must for dipping.
Bon appetit!
FALL 2022/WINTER 2023 www.pei-living.ca
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FOOD & DRINK
FINE WINE FIVE FINE WINES TO APPRECIATE & SAVOUR
Savouring wine is an art that needs both practice and innate taste. You won’t pick up these skills overnight, but you can practice certain habits that are sure to give you a deeper appreciation about the art.
By Alana Lauren & Darren LeBlanc
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A few tips to consider in your quest for deep wine appreciation:
appreciate the aromas. You’ll feel as though you’re drinking the wine well before you’ve sipped the contents. Darren LeBlanc, Specialty Product Advisor at Notables by PEI Liquor, has a few suggestions to begin your adventure into the world of fine wine. 1. Chateau Clinet Pomerol 2016 $218.90, Bordeaux, France Awarded 97 Points by Robert Parker Garnet purple in color with cedar and smoke giving way to black and red plum, cassis and graphite. Luxuriously textured, perfectly composed. Medium bodied and vivacious with layers of red and black fruit mixed in earth on a complex, lengthy finish. 2. Chateau Clos L’Eglise Pomerol 2015 $172.90, Bordeaux, France Awarded 94 Points by Robert Parker Inky garnet in color. Earthy nose with hints of truffles, kirsch, jam preserves and oolong tea. Full bodied on the palate, richly fruited and layered with savory intensity. Firm, fine grained tannins brush the teeth as you settle into a finish of damp forest floor and mulberry fruit in savory baking spice. 3. Chateau Cos d’Estournel 2009 St. Estephe 2eme Cru, Bordeaux, France $617.99 Deeply colored, the 2009 is wonderfully intense with notes of
blackberry, red currants, blueberry compote and rose hips. Exotic aromas abound with underbrush, pencil shaving, coriander, mace, and nutmeg. Full bodied and richly textured with plush tannins and a long spicy finish. 4. Masi Mazzano Amarone Della Valpolicella Classico, Italy 2011 $152.50 Awarded 96 Points by James Suckling Powerful and brooding, this wine entices with notes of ripe fruit and woody spice. Elegant mouthfeel combines with dense fine-grained tannins and a tar-tinged, minerally underpinning. As the wine settles on your palate, you experience mulled black cherry, dried thyme, prunes and bergamot culminating in a complex and lengthy finish.
PAIR IT CORRECTLY
Whether it’s a Pinot Noir, or a fine bottle of Australian Shiraz, pair the wine in question with the appropriate meal. Some meats will call for a full- bodied red, yet others for a crispy white wine.
SAVOUR AND KEEP A WINE JOURNAL
Appreciating good wine takes time; hence it’s not for those who want to dash. After uncorking a good bottle, and pouring it into a glass, sniff and savour the smell of the wine alone before sipping. Then acknowledge the tastes you encounter (keep a wine journal, so you will remember the notes) and savour them fully.
5. Bollinger Rose, Champagne, France $118.79
Wine Spectator – 95 pts Robert Parker – 96 pts
REMEMBER THE AROMAS
Beautiful floral scent on the top note opening to a bouquet of red currant, green fig, and mint. On the palate this rose sings with white raspberry, peach, toast and candied ginger notes. The mousse envelopes the palate in soft luxury, then the wine finishes long and creamy with spice and smoke.
If the wine is young, a good bottle requires decanting into another vessel and then it sits open to oxidize for a while to soften it. Fine wines may sometimes be consumed right after the opening (as in for example an older vintage pinot noir), but often fine wines whether aged or not, will require some breathing time before being served. Sniff, savor and swirl the wine in the glass to see its viscosity as well as to
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FOOD & DRINK
TEQUILA 101 By Darren LeBlanc, Specialty Product Advisor at Notables by PEI Liquor
Photos Story Thorburn
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At its simplest, there are two types of tequila, 100% Agave and ‘Mixto’. 100% Agave Tequila is made from a very specific type of agave grown in Mexico. ‘Mixto’ is a mix of 51% blue agave spirit and 49% grain spirit. Most ‘Mixtos’ will be found in a category called ‘Joven or Oro/Gold’; however, there are exceptional examples of Joven/Oro tequilas made from 100% agave, which will be clearly indicated on the bottle. Less simple are aging designations, Blanco, Reposado, Añejo, and Extra/ Ultra Añejo. Herbal, pepper and fresh agave aromas provide Blancos a first-row seat for cocktails. Reposado ages the tequila for a minimum of two months to just under a year in oak providing added aromatic intensity, spice and smoke. Perfect for complex cocktails that need layered, savory fruitiness. Añejos rest for one to three years in 600-litre oak casks. Extra/Ultra Añejos go even further with minimum three years aging. Aging and oak requirements for the Añejos and Extra/Ultra Añejos impart complex flavours that are perfect for sipping in a rocks glass neat or over ice. Agave’s fruity flavours are enhanced often by nut, spice, and smoke aromas with smooth, rich viscosity. Premium whisky drinkers will delight in the complex and invigorating flavours that aged Tequila is capable of achieving.
El Tesoro Anejo (S0102Z, $96.00) - Generational knowledge runs deep at this distillery. Traditional techniques are used to maintain authenticity and stay true to the founder’s vision. The Tahona stone, a giant disk-shaped volcanic stone that gently crushes the cooked agave, has fallen out of favour in more industrial operations. A small replica of this stone adorns the top of every bottle, a symbol of the ancient knowledge and tradition used for the making of this tequila. The liquid extracted from this stone is fermented in open tanks with the agave before being distilled in a copper pot to extract maximum flavour from the liquid. Copper pot distillation helps ensure the traditional cooked flavour of agave is preserved along with the complex aromatics that tequila aficionados love. El Tesoro delivers cooked agave in the fore and mid palate accentuated by vanilla and baking spice. The lengthy finish is a perfect integration of oak, fruit and smoky sweetness. Discover these tequilas and more at Notables by PEI Liquor, located in the Founders’ Food Hall & Market. Want to learn more? Visit PEI Liquor’s Specialty Product Advisor, Darren LeBlanc, for his expert product knowledge and pairing suggestions.
years 6-8.) The blue agave harvested for Don Julio’s Reposado comes from the highlands of Jalisco where mineral rich soils contribute to the delectable aromas of cooked agave and ginger. The 8 months in barrel, with the addition of ex-bourbon and American white oak will smooth the electric edges, enriching the texture and providing satisfying caramel, cinnamon and oak aromas. The finish is long and savory with the agaves rich flavour dominating. Don Julio Anejo (S0011Z, $109.99) - The Anejo expression from Don Julio provides fruitiness with restraint and a beautiful expression of oak aging. The nose is resplendent with butterscotch opening to cooked agave and dried fruit. The palate has an oily viscosity and richness that perfectly compliments the dried fruit and vanilla flavours mixing with peppery agave and honey. As the Anejo coats your palate you experience the true luxury of aged tequila with a complex and enduring finish of dried cherry and spice. El Tesoro Reposado (S0030Z, $90.99) - El Tesoro is a brand with history, passion and a sense of place. La Altena Distillery was founded in 1937 by Don Filipe Camerena. While the operation is no longer owned by the Camerena family, it is still operated by them. Don Filipes’ grandson is the master distiller and his granddaughter is the director of operations. This Reposado has a very enticing nose of cinnamon, honey and agave. On the palate cooked agave is in the front but quickly opens up into baking spices, tropical fruit and vanilla across the palate. The finish endures with vanilla and a pleasingly smooth, slightly smoky sweetness.
DARREN’S TEQUILA PICKS
Patron Silver Tequila (16832Z, $86.99) - Labeled 100% de agave, because only blue weber agave from Mexico is used to produce this shimmering clear expression of Patron. On the nose you will discover bright fresh agave as well as stone fruit and pepper notes. As you sip this tequila you notice the fruit gives way to pepper, ginger and bitter olive note while settling on the palate. Patron is a must-have edition to your home bar and the perfect margherita base. Don Julio Reposado (S0012Z, $99.99) - This smooth, richly flavoured Tequila is made using generations of tradition farming knowledge. The Jimador is responsible to raise the blue weber agave plant to maturity (a complex and consuming pursuit, blue weber agave or a Tequilana doesn’t start to mature until
Notables at Founders’ Hall 6 Prince Street, Charlottetown 902.368.4836 lccnotables@liquorpei.com www.liquorpei.com
FALL 2022/WINTER 2023 www.pei-living.ca
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GOOD EATS
Philadelphia Classic Cheesecake
INGREDIENTS
1 1/2 cups HONEY MAID Graham Cracker Crumbs 1/3 cup butter or margarine, melted 3 tablespoons sugar 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 teaspoon vanilla 4 eggs
Make cheesecake with Philadelphia Cream Cheese for a simple, delicious dessert that’s sure to impress. Look no further than this traditional cheesecake. Top with fresh fruit just before serving.
METHOD
Preheat the oven to 325 degrees F (165 degrees C).
Mix crumbs, butter, and three tablespoons sugar until combined; press firmly onto the bottom of a nine-inch springform pan. Beat cream cheese, one cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust. Bake in the preheated oven until center is almost set, about 55 minutes. Loosen cake from the pan rim; cool before removing rim.
There are so many variations to this recipe. Use Oreo cookies for the crust and use your favourite fruit topping or simply drizzle with dark or white chocolate. It’s always good!
Refrigerate for four hours before serving.
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HAPPY HOUR
Baltimore Eggnog This recipe, featured in our It’s a Wrap Gift Guide (2022,) is worth repeating. This recipe makes 25 servings so it’s perfect for holiday entertaining...or after a really hard day of shopping—you choose—we won’t judge!
INGREDIENTS
2 dozen eggs, separated 1 750-mL bottle cognac or other brandy 16 ounces Jamaican rum 2 pounds powdered sugar 3 litres whole milk, chilled 1 litre heavy cream, chilled 1 teaspoon salt 3/4 teaspoon freshly grated nutmeg
METHOD
In a large bowl, beat the egg yolks until light and lemon-colored.
While continuing to beat, add the brandy, rum, sugar, milk, heavy cream and salt.
In a separate bowl, beat the egg whites and nutmeg until they form stiff peaks.
Fold the whites into the yolk mixture.
Makes 25 servings
Will keep, tightly sealed and refrigerated, for up to one month.
FIND IT LOCALLY!
Courvoisier XO Imperial Cognac Notables at Founders Hall BIN#: 00756Y | 750 ML
Read the 2022 It’s A Wrap GIft Guide online: https://issuu.com/peilivingmagazine/docs/gg22_issuu
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FOOD & DRINK - HOLIDAY FAVOURITES
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
Oyster Platter Serve up your oysters in style with this ceramic serving dish. Perfect for holiday entertaining.
Ann Chaisson, Manager
Outset Oyster Grill Pan Made from heavy duty cast iron, this oyster grill pan is built to last. The non-stick coating allows for simple upkeep and maintenance. Capable of grilling up to 12 individual oysters at once. In addition to oysters, this pan is perfect for cooking and serving countless other goods.
Oyster Shucking Tool Set Makes for a beautiful and unique holiday gift, this set includes: wood shucking block and oyster knife with hand guard.
All A Board PEI Island made wooden cutting/serving boards, handcrafted in rural PEI in the community of New Haven. Made from maple, birch, cherry, walnut, white oak and various other wood types.
Emile Henry Pizza Stone Finished with Emile Henry’s proprietary glaze, this pizza stone produces perfectly crispy crusts and doubles as a cutting surface. The piece withstands exceptionally high heat, so it can be used in the oven or on the grill, and it’s dishwasher safe.
Find the perfect pizza cutter!
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Cuisinart Toasters Cuisinart® bread and pop-up toasters make perfectly golden- brown toast, bagels, frozen waffles and pastries. In minutes, breakfast is served. Designed to conserve space, our bread toasters and pop-up toasters are the perfect addition to your kitchen.
cocktails anyone?
Barware & Accessories Trudeau glassware for your cocktail needs. Beautifully crafted, art for your bar cart. Essentials for your bar; cocktail shakers, ice tongs, measuring cups and strainers—we have everything you require for holiday entertaining.
Kitchen Grips Heat-resistant Kitchen Grips protect your hands from hot and cold temperatures. Kitchen Grips Deluxe two-piece pan handle holder set fit over the handle of your pot or pan to protect from heat.
Lodge Seasoned Cast Iron Cookware Cookware for every occasion.
Our American-made cast iron cookware is the perfect kitchen tool for beginners, home cooks, and chefs. Lodge cast iron cookware can handle any modern kitchen cook- top and the heat of an open campfire. Each of our cast iron pans comes seasoned and ready to use, right out of the box.
FALL 2022/WINTER 2023 www.pei-living.ca
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GOOD EATS
ONE-PAN
Creamy Chicken Florentine
Ready in just 25 minutes, this quick and easy recipe with chicken breast, risoni pasta and a creamy sauce, will be a hit with the whole family.
INGREDIENTS
1 tbsp extra virgin olive oil 4 x 150g chicken breast fillets 3 garlic cloves, thinly sliced 1/3 cup dry white wine
1 tbsp Dijon mustard 2 cups chicken stock
1 1/2 cups boiling water 1 1/2 cups dried risoni 1 cup thickened cream, plus extra to drizzle 150g baby spinach
METHOD
Heat oil in a seven cm-deep, 24cm round (base) frying pan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for four to five minutes each side or until well browned and cooked through. Transfer to a plate. Cover loosely with foil. Add garlic to pan. Cook for 30 seconds. Add wine and mustard. Boil for one minute, scraping base of pan, or until wine has reduced by half. Add stock and water. Bring to the boil. Add pasta. Stir well. Cook, covered for 10 minutes, stirring every two minutes (scrape base of pan to make sure pasta doesn’t stick) or until pasta is just tender. Add cream and spinach to pan. Stir until well combined. Add chicken and resting juices to pan. Season with salt and pepper. Cook for two minutes or until spinach just starts to wilt. Drizzle with extra cream. Serve immediately.
FALL 2022/WINTER 2023 www.pei-living.ca
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HAPPY HOUR
HOLIDAY SPIRITS {
So easy, so quick and so delicious! Vodka Espresso
INGREDIENTS
1 & 2/3 ounce vodka 1 & 1/2 ounces espresso (fresh & hot) 2/3 shot of coffee liqueur 1/6 shot of sugar syrup (two sugar/one water)
METHOD
Shake all ingredients with ice and fine-strain into glass. Garnish with a few coffee beans.
Vodka Cranberry Cocktail
INGREDIENTS
1 ounce vodka 4 1/2 ounces cranberry juice
1 dash Rose’s Lime 1 dash orange juice
With tart cranberry and lime, and a dash of sweet orange juice, the vodka cranberry is a favourite for entertaining.
METHOD
Fill an old-fashioned glass halfway up with ice.
Pour all the ingredients in. Serve with a straw for stirring and sipping.
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www.pei-living.ca FALL 2022/WINTER 2023
Always drink responsibly!
Apple Caramel Espresso (Mocktail) Martini
INGREDIENTS
METHOD
SIMPLE APPLE SYRUP:
SIMPLE APPLE SYRUP:
1 Granny Smith apple, sliced 1/4 cup organic brown sugar 1/2 teaspoon vanilla extract 1 cup filtered water Pinch of ground cinnamon Pinch of ground nutmeg Pinch of ground allspice
In a saucepan over medium-high heat, add together all ingredients (stirring them to combine) and bring to a boil, about one to two minutes. Reduce the heat to low and simmer for another one to two minutes or so. Remove from heat and let cool completely.
KAHLUA SUBSTITUTE:
1/4 cup filtered water 2 tbsps organic brown sugar 1 tsp instant coffee or espresso powder
KAHLUA SUBSTITUTE:
In a saucepan over medium-high heat, add the water and brown sugar, stirring until sugar has dissolved completely, about one to two minutes. Remove from heat and whisk in the espresso powder until dissolved. Let cool.
MARTINI:
1/3 cup brewed espresso 1/4 cup simple apple syrup 1/4 cup Almond milk (You can use your fave plant-based milk!) 1/4 cup dairy-free condensed milk 2-3 Tbsps vegan caramel sauce,
MARTINI:
Rim glass with warm caramel sauce if desired. Add all of the martini ingredients together in a cocktail shaker with a bit of crushed ice, shaking well until combined. Assemble the martinis: For each martini, fill a good cocktail or martini glass halfway with crushed ice and pour the apple caramel espresso martini mixture in each glass until it’s filled three quaters of the way. Top with apple slices, fresh rosemary sprigs, drizzle of caramel, or your favorite garnish.
homemade or store-bought 1 teaspoon vanilla extract
If you’d like to serve this as a cocktail, you can add one ounce of tequila, vodka or gin to each glass.
Sip and Enjoy!
FALL 2022/WINTER 2023 www.pei-living.ca FALL 2022/WINTER 2023 www.pei-living.ca
25
HEALTH & WELLNESS
Stone-cold facts CRYSTAL HEALING:
Everything you need to know about the health benefits of crystals.
By Brianne Hogan Photos Evan Ceritti
M adison Gallant, owner of Charlottetown’s Silver and Sage, knows a thing or two about crystals. As a kid she would search beaches for sea glass and find pretty pieces of quartz and other minerals. When she opened the store, “the popularity of crystals was growing and I started to learn about all things to do with them and that fascination quickly turned into an obsession.” Below, she discusses the health benefits of crystals.
“Something this beautiful that has been created by the earth over thousands of years must hold something powerful.” -Madison Gallant
them on you as you go about your day or keep them under your pillow for a restful sleep.”
Is there a “beginners” way to learn more about crystals?
“We have lots of books at the store you can purchase to help you learn about them and we also have what’s called “The Crystal Bible” that you’re welcome to use here to help you choose what’s right for you and of course we’re also happy to answer any and all questions and offer recommendations.” What would you say to those who are still not sure about the validity of crystals (the naysayers)? “There are always going to be people who don’t believe in the metaphysical properties of crystals and that’s totally fine. My opinion though? Something this beautiful that has been created by the earth over thousands of years must hold something powerful.”
Why use crystals?
“Crystals can be used for a wide variety of reasons and that’s the beauty of them. Some use them for their healing properties, some collect them based on aesthetics, some love them because they are created by the earth, and then there are people like me who love them for all of these reasons!” What are the health benefits of crystals? “First and foremost crystals should never be used in place of what a medical professional says but they are a great addition to healing. Rose quartz, amethyst and moss agate are great for healing from sickness. Citrine is good for a mood boost and fluorite, is great for when you really need to focus.”
How do you use crystals?
Sliver & Sage 64 Queen St, Charlottetown 902.393.1842
“There are many different ways to use crystals. Some examples would be: you can meditate with them, you can wear
FALL 2022/WINTER 2023 www.pei-living.ca
27
HEALTH & WELLNESS
A SPOTLIGHT ON BREAST CANCER CANADA
Laser focused on advancing research
By Tim Das Photos Tyler Bowditch | @tylerbowditch
For 31 years, you’ve known them as the Breast Cancer Society of Canada.
But just as the treatments and research they fund are always evolving, the organization you know has also evolved to become Breast Cancer Canada. What hasn’t changed is their laser-focused commitment to funding breast cancer research and in particular, precision oncology (highly personalized treatment, in non-PHD terms).
impact the lives of breast cancer patients by developing treatment plans that are tailored to the individual,” says BCC’s Carson. “Patient treatment is no longer one size fits all. This research funded by BCC focuses on making the treatment of breast cancer very personalized.” It’s clear that BCC’s research funding is directly leading to better patient outcomes. October is breast cancer awareness month, the perfect time for BCC to launch their Raise More Challenge. It’s a self-directed initiative which rallies supporters to fundraise for BCC’s breast cancer research in any way they want - host an event or rally your employees. BCC is asking for donations to be made before the end of the year to fund their next round of research projects in 2023. “If you think your donations won’t make a difference, we have the science to show it does,” says Carson. “The more dollars raised, the more research that gets in market to make a difference. It’s that simple.” Please visit breastcancerprogress.ca to join the Raise More Challenge or to make a donation to BCC.
Leading the way in Atlantic Canada is Dr. Paola Marignani, a medical professor at Dalhousie University. To further her research in precision oncology, Dr Marignani has just received
“THE MORE WE KNOW ABOUT BREAST CANCER, THE SOONER WE CAN END IT.” –Kimberly Carson, CEO, Breast Cancer Canada
$250,000 from BCC. Dr. Marignani is working on a three-year study into the recurrence of HER2-positive breast cancer. Her goal is to develop more precise and targeted therapies. About one-third of all breast cancers are HER2+. HER2-positive breast cancer is a breast cancer that tests positive for a protein called human epidermal growth factor receptor 2 (HER2). Drugs that target HER2 have been successful. Yet this type of cancer returns at an alarming rate after treatment has been completed. Every tumour is composed of thousands and thousands of individual tumour cells. Marignani and her team at the Dalhousie lab will apply a new technology called single-cell RNA (ribonucleic acid, a nucleic acid present in all living cells) sequencing to find previously unidentified proteins that are driving the recurrence of HER2- positive breast cancer. How important is this in Atlantic Canada? Dr. Marignani shares data proving, unfortunately, that the Maritime region has an even higher rate of breast cancer than the national average. Modeling shows that nearly 800 women will be diagnosed with breast cancer in the Maritimes this year; 180 deaths are expected. According to Dr. Marignani, New Brunswick has already seen 610 cases of breast cancer this year.
“Behind every survivor is a researcher on a mission” - Dr. Paola Marignani
Every day, seventy-six women in Canada hear the words, “you have breast cancer.” One in eight Canadian women will be diagnosed in their lifetime. It’s now the most commonly diagnosed cancer worldwide, accounting for one in four of all cancers in women. Breast cancer incidence has increased by over 20 per cent, just since 2008. These are distressing milestones. To address it head on, smarter, more acute research is increasingly being initiated and supported. “Research saves lives – ask any breast cancer survivor,” says Kimberly Carson, CEO of Breast Cancer Canada (BCC). “There are over 50 types of breast cancer, and we’re working on a cure for all of them.”
“Dr. Marignani’s research will directly
www.breastcancerprogress.ca
FALL 2022/WINTER 2023 www.pei-living.ca
29
BUSINESS
Get Organized This New Year with HMS Office Solutions
The new year is a great opportunity to get organized and hit your business goals. Whether you’re looking for stationery, such as pens and paper, or finally buying new furniture for your office, then you’ll want to check out HMS Office Solutions. With two locations in Charlottetown and Summerside, the locally owned business is fully equipped to meet your office needs.
By Brianne Hogan Photos Story Thorburn
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www.pei-living.ca FALL 2022/WINTER 2023
F irst established in December, 1982 in Summerside by Henri Gallant and his business partner, Paul Arsenault, HMS has been serving communities across PEI for 40 years. It’s remained in the family ever since. In 2018, Henri’s son, Pierre, bought the business from his father so Henri could retire. Additional members were added to the team as the business was growing, including hiring Crystal Cameron in March of 2018 to join the team as General Manager, so Pierre could focus on business development. Since then, the business continues to thrive and grow. In terms of what services HMS offers, Crystal says, “We have a Copy Centre in Summerside and printing services in our Charlottetown location. We also sell and install furniture in addition to having a range of office supply products and wholesale.” The store’s main furniture line is Global Furniture Group, says Crystal, which is produced in Canada and “has a rigid quality testing facility.” The store sells everything that every business, whether small or large or personal and corporate, can benefit from, whether it’s office supplies, like pen and paper, to office machines, like shredders and projection media, to janitor and maintenance supplies. Some of the high quality brands the store sells include Pilot, Uniball, and Sharpie brands in addition to a line of Bugatti bags. As an independent retailer, Crystal says what they uniquely offer compared to a big box store is their delivery service. “We offer delivery in house from tip to tip in PEI. This includes office supplies, wholesale and furniture.” She also adds that it’s important for islanders to support local businesses because they are “the heart of our communities and HMS supports our local customers and organizations.”
Because when it comes to their customers growing their business and doing what they love to do, Crystal says that’s what HMS is all about. “We love seeing when our customers succeed and the lessons they share with us every day that makes us love what we do.”
Charlottetown 65 Queen St., 782.355.1156
▲ (top) Pierre Gallant (bottom) Crystal Cameron
Summerside 291 Water St., 902.436.4281 www.hmsoffice.ca
FALL 2022/WINTER 2023 www.pei-living.ca
31
RBC Dominion Securities Inc.
EXPERT ADVICE - FINANCIAL
12 DAYS OF CHARITABLE GIFT GIVING The Smith Team of RBC Dominion Securities Inc. offers 12 tips for effective charitable donations Submitted By RBC Dominion Sercurities Inc. Photos Louise Vessey of Light and Vision Photography
The holiday season is one of giving – and charitable gifting can be one of the most meaningful and rewarding ways to give. Not to mention you’ll receive tax incentives at the same time. Whether you’re supporting a cause that’s important to you, helping those in need or pursuing your personal charitable values, proper planning can help drive impact with your giving. IN the spirit of the holiday season, the Smith Team of RBC Dominion Securities Inc. is offering 12 charitable gift-giving insights to help you make the most of your generosity.
▲ (L-R) Jeffery Smith, Celeece MacIsaac, David Smith, Sandra MacDonald, Bradon Coffin
2. WHAT QUALIFIES AS A GIFT:
can issue donation receipts for the gifts received from individuals or corporations. The Canada Revenue Agency (CRA) keeps a list of qualified donees which you can check to determine if a particular charity is registered and can issue donation receipts.
In most cases, the Canada Revenue Agency (CRA) considers a gift to be a voluntary transfer of money or property for which the donor expects and receives no consideration. Gifts can take a variety of forms, including: • Cash • Gifts of ecologically sensitive land • Certified cultural property • Gifts in-kind—including securities such as stocks, bonds, ETFs and mutual funds or real estate. • A right to a future payment—for example, this may be the death benefit from a life insurance policy.
4. ACCOUNTS WE SERVICE:
The Smith Team currently services two large local PEI foundations investment accounts: the Queen Elizabeth Hospital Foundation and the Confederation Centre of the Arts Foundation. We handle their in-kind donations and are happy to assist you with steps on how to give in-kind to these foundations. We also manage similar accounts for various other community based organizations such as churches and other charities.
1. A CHARITY, DEFINED:
So, what is a charity? A charity is an organization established and operated exclusively for charitable purposes, such as the relief of poverty, the advancement of education, the advancement of religion, or other purposes that benefit the community in a way that courts have determined are charitable.
3. QUALIFYING DONATIONS:
To qualify for the donation tax credit, you must make a donation to a qualified donee. Qualified donees are generally those organizations which
5. CHARITABLE DONATIONS OF SECURITIES:
12. WE’RE HERE TO HELP!
from them. This will generally be the higher income spouse.
Whether you wish to donate personally or through a corporation, individually or with your spouse, we’re here to help you make the biggest possible impact with your giving, while maximizing your tax incentives. RBC Dominion Securities Inc.* and Royal Bank of Canada are separate corporate entities which are affiliated. *Member- Canadian Investor Protection Fund. RBC Dominion Securities Inc. is a member company of RBC Wealth Management, a business segment of Royal Bank of Canada. ® / TM Trademark(s) of Royal Bank of Canada. Used under licence. © 2022 RBC Dominion Securities Inc. All rights reserved. This article may contain several strategies, not all of which will apply to your particular financial circumstances. The information in this article is not intended to provide legal or tax advice. To ensure that your own circumstances have been properly considered and that action is taken based on the latest information available, you should obtain professional advice from a qualified tax and/or legal advisor before acting on any of the information in this article.
9. CORPORATE DONATION TAX DEDUCTION:
Gifting shares instead of cash may enhance your tax benefit. When you donate securities in-kind, you may benefit from the elimination of the capital gain accrued on the securities plus the donation tax credit. As such, it may cost you less to make a donation of securities than a donation of cash. Before making a donation in-kind, it’s important to contact the qualified donee and verify that they can accept in-kind donations.
A corporation is entitled to a tax deduction for the donation amount against their income. By reducing taxable income, the corporation reduces their tax liability. A corporation does not need to claim the full donation in a particular year. Donations can be carried forward for up to five years. Generally, a corporation can claim a deduction for charitable donations up to 75% of the corporation’s net income for the year.
6. MECHANICS OF THE DONATION TAX CREDIT:
10. DONATING PERSONALLY OR THROUGH A CORPORATION:
When you make a donation to a registered charity, you can choose to claim a tax credit on your personal tax return. The donation tax credit reduces your federal and provincial income taxes in the year you make the claim. You do not have to claim the donation tax credit in the year you make the donation. You may carry forward unclaimed donations for up to five tax years. This gives you flexibility with regards to claiming your donations. For instance, it may make sense to save all your donations for a higher income year in order to maximize the credit you receive at the higher federal rate.
As previously mentioned, when a corporation makes a donation, it is entitled to a tax deduction against its income. By reducing taxable income, the corporation reduces their tax liability. Personal donation: (tax impact) A non- refundable tax credit is received. The combined federal and provincial tax credits reduce the overall tax liability with a five year carry forward period. The limitations? Generally 75% of net income for tax purposes (100%) for Quebec residents on their provincial tax return.) In the year of death and preceding year, 100% of net income for tax purposes. Corporate donation: (tax impact) A deduction is received. Deduction is equal to the FMV donated, reducing taxable income and the overall tax liability with a caryy forward period of five years. Generally, the limitations are 75% of net income for tax purposes.
7. THE DONATION TAX CREDIT IS NON-REFUNDABLE:
This means the tax credit cannot reduce the amount of your tax below zero.
David Smith, BBA, CIM Senior Portfolio Manager & Wealth Advisor
8. MAXIMIZING THE DONATION TAX CREDIT BETWEEN SPOUSES:
The CRA allows you and your spouse to combine your donations made in a given tax year and the previous five years to the extent you have unclaimed donations for the purposes of the donation tax credit. This enables you and your family to maximize your donation tax credit. If both you and your spouse have made separate donations, considering pooling them and reporting them on the tax return of the spouse who will benefit the most
11. THERE ARE NO RIGHT OR WRONG DECISIONS:
The Smith Team of RBC Dominion Securities Inc. 602- 134 Kent Street, Charlottetown 902.628.1264 david.a.smith@rbc.com www.david-smith.ca
One of the unique things about charitable giving is that there are no right or wrong decisions—only the right decisions for you!
FALL 2022/WINTER 2023 www.pei-living.ca
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