Eastcoast Living 2013 Spring

Inspiring home life in Atlantic Canada Inspiring home life in Atlantic Canada
DISPLAY UNTIL JUNe 9, 2013

SPRING 2013 | $4.95
eastcoastliving.ca
LIVING LIVING
CIty skylIne vIew
Rooftop hot tub
oRIgInAl bRICkwoRk And beAms
historic charm with modern flair
cheese, please
GoinG on a
treasure hunt
Mix a classic Martini
SPECIAL
FEATURE
picture perfect
displays
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e a s t c o a s t l i v i n g . c a s p ri ng 2 0 1 3
spRIng 2013
EATing in
58 Cest fromage!
local cheesemakers create popular
artisanal cheeses that please the
palate.
64 Savoury seaweed
this regional sea veggie fnds its way into
new local and international fusions.
70 Martini mix-up
A classic cocktail shakes and stirs its way
to a comeback.
FEATurEs
18 Dcor: Picture perfect
three unique designs to display your
precious photo memories.
23 Dcor: Arrangements in bloom
bring fresh fowers inside with these
gorgeous and easy-to-do arrangements.

28 Building: lakeside retreat
how one couple took plans into their
own hands and created a dream home
for retirement.
43 InDepth: On a treasure hunt
learn how to shop for unique items at
auctions and enjoy the experience at the
same time.
48 HomeStyle: A condo with
character
A developer in saint John, n.b.
transforms a heritage building into a
modern suite with family function.

DEpArTMEnTs
13 Currents: Inspiration and trends from
the design world.
36 special gardening feature
Create water features, control pests
in your garden, grow herbs, and check
out our mulch and fertilizer tips.
73 Source Directory
74 Last Look
contents
essential herbs
28
Ease of access and classic design are the
highlights of this empty-nester home
40
spRIng 2013
and many more...
like us on Facebook and get the inside scoop as it happens!

ATRIUM ~ 60 HIGHFIELD PARK DRIVE
DARTMOUTH , NOVA SCOTIA
TEL: (902) 466-5552
Mon-Fri: 9:30-9pm
Sat: 9am - 6pm
Sun: 11am - 5pm
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I love cheese is something my 10-year-old
daughter often says at home. Who doesnt love
cheese? When youre a kid, cheese comes in
cheddar, mozzarella and individually wrapped
slices or spreadable forms of questionable
origins. Occasionally, youll be daring and try
marble. But, fortunately, when you get older
your palate gets more sophisticated and you
discover a whole new world of cheese: gouda,
brie, camembert. The list is so endless I cant
even decide on a personal favourite, although
I do recall a local cheese with cranberries
mixed in that went very well with wine. Every
culture has created its own world of cheese.
Its a staple food that offers so many options in
favour, for sampling and for cooking.
In this issue, contributor Valerie Mansour
discovers that here on the East Coast we have
cheese makers who are experimenting with
and producing cheeses that are putting us on
the global map. How lucky we are! When I
asked readers via Facebook and Twitter about
their local favourites, there was no shortage
of answers. In her story, Valerie learns more
about the creations of East Coast cheese
makers and how local chefs are using them
in their kitchens. We also have some recipes I hope you will try, if you can stop snacking on the cheese
before its mixed with other ingredients (we dont blame you for snacking).
Contributor Simon Thibault brings us another interesting food storythis one about seaweed. You
may know it as dulse, but this fresh sea veggie is being incorporated into local dishes in innovative and
healthy ways. Its a reminder that in our region, there is no shortage of interesting food sources. Also in
this issue, we have three ways to display treasured family photos. Like the holiday door feature in our
winter issue, we asked a few local designers to come up with creative ways to use photos in a design. We
love what they created and we hope it inspires you to dig into those old photo albums and display your
photo memories.
And with spring here, that means fowers will soon be in full bloom. Its back to the garden for many
of our readers, so with that in mind we have more gardening tips, advice on mulch and fertilizers, and
bugs (the good and the bad). If youre not a gardener, check out our dcor story on fower arrangements.
Flowers arent just for the garden, and creating arrangements is a great way to bring the best of springs
blossoms inside. We have tips from East Coast forists on how to create beautiful arrangements at home
and what fowers to use this season. We think it will liven up your spring quite quickly.
As always, send comments and ideas to me at srent@metroguide.ca. And dont forget to say cheese!
Suzanne Rent
twitter.com/EastCoastLiving
facebook.com/EastCoastLivingMagazine
pinterest.com/eastcoastliving
CORRECTIOn: In our last issue, we incorrectly identifed Michele Muir of Silk Purse Dcor as an interior
designer. Michele is, in fact, an interior decorator. We apologize for the error.
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8
publisher
senior editor
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editorial Coordinator
graphic designer
sales manager
Advertising sales
production manager
sales Coordinator
printing
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trevor J. Adams
suzanne Rent
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Jeanne gillard
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megan Couture
Advocate printing
& publishing
East Coast Living is a
metro guide publication.
On our cover:
this saint John condo in a heritage building
in the downtown core includes restorations
of many of the buildings original features,
while offering the comforts of a modern family
home. learn how the developers built this
condo, creating a unique and sophisticated
abode with plenty of historical charm.
photography by James wilson
www.jameswilson.ca

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volume 16, number 1
spring 2013
Issn 1714-1834
East Coast Living is a member of:
Bea DoucetSara MacKeeman
Denise JohnsonRachel Pare
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Arrangements in bloom
sarah sawler lives in a house by
the ocean in Nova Scotia. When
shes not writing or spending
time with her family, shes
staring wistfully at her overgrown
garden, wishing she had time to
tame it.
Savoury seaweed
simon thibault is a food
writer and journalist based
out of Halifax. He is a regular
contributor to Zester Daily and
Passable.ca. He has also written
for The Globe & Mail, Halifax
Magazine and CBC Radio.
Twitter @simonathibault
Health-boosting herbs
Gardens are a passion for carol
Matthews, a gardening and
travel writer and regular
columnist with Canadian
Gardening, European Reporter
and the Internet radio show,
Talking Travel. www.ttrn.com
On a treasure hunt
Marilyn smulders is surrounded
by creative people at NSCAD
University, where she works in
communications. She is also
a Dalhousie costume studies
student and a mother of three
who lives and redecorates in Bedford, N.S.
Cest fromage!
Valerie Mansour is a Halifax-
based writer/editor who has
worked on food television
documentaries and series. She
also reviews cookbooks and
restaurants.
Photography for Picture
perfect and Cest fromage!
Dennis evans resides in Halifax
as a commercial photographer.
His work can be found in print
and online. www.evansphoto.ca
Martini mix-up
craig pinhey is a sommelier
and freelance writer. Visit him
at Frogspad.ca.
Meet our
contributors
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11
Photography for
Savoury seaweed
Jeremy tsang is a fashion,
editorial and journalism
photographer who was
educated conceptually,
trained commercially.
www.t-sang.com
Photography for
Arrangements in bloom
A freelance music, editorial
and portrait photographer,
randal tomada has his work
used for concert and festival
coverage, magazine editorials
and accepted in Italian Vogue.
randaltomadaphotography.com

Photography for
Lakeside retreat
James ingram is the owner
of Jive Photographic. His
work appears in publications
such as Halifax Magazine,
Our Children, Macleans and
Canadian Living.

Photography for
On a treasure hunt
A recent graduate of NSCAD,
rachael shrum has an
interest in people and human
behaviour.

Photography for
Martini mix-up
tammy Fancy has shot for
Halifax Magazine, Profles for
Success and Our Children,
plus two cookbooks from
Formac Publishing.
www.fancyfreefoto.com.

Photography for
A condo with character
James Wilson is a commercial
and fne-art photographer
working from his custom-
built Natural Light Studio in
Hampton, N.B. He is a fourth
generation photographer.

A condo with character
angela Kippers is a writer,
editor and award-winning
graphic designer who shares
her time between Saint John,
N.B., and Bangor, Maine.
Her work has appeared in
The Telegraph-Journal, Currents, Salon and
Mainebiz. www.akippers.ca
13
currEnTs
currents
Inspiration and trends from the design world
Mat fnish
Matina Aucoin, co-owner of Zephyr rug
and Home in Halifax, says area rugs are
to a homes dcor what shoes are to an
outft. i think rugs are what pull a room
together, she says. its an expression of
ones personality. You can be all dolled
up, but if you dont have shoes, the look
is unfnished.
Beyond beauty, area rugs provide
practical functions, too. They absorb
sound and reduce echoes, especially in
a room with hardwood foors. Aucoin
says they are necessary in open-concept
spaces.
This rug, designed by Aimee Wilder and
available at Zephyr, is hand-tufted and
has a cotton foundation. its also low
maintenance, requiring only a weekly
vacuum. To remove stains, just use
a mild dish soap. its design includes
yellow, which is a hot colour for 2013. But
Aucoin says the grey in the pattern helps
give it a classic combination, which
will help make it work with your dcor.
Yellow can be a difcult colour to work
with, says Aucoin. When mixed with
grey, it softens and neutralizes it.
zephyrhome.com
14
Spring forward
The latest decorating ideas and developments in design
Treasure chest
This distinctive keepsake box from
Moncton-based woodworker Tim Sears is
carved out of a piece of elm tree that fell in
Halifaxs Point Pleasant Park during
Hurricane Juan in 2003.
www.woodenspired.ca
Dish it up
This porcelain platter featuring a design of
yellow goldfnch is useful as a serving dish or
decorative piece. luckyrabbitpottery.ca
natures
sugar
Enjoy the sweet taste of spring
bottled in this maple wine
produced by Rossignol Winery
in P.E.I. Serve on its own or
over ice cream.
www.rossignolwinery.com
Mellow yellow
Tangy and sweet Lemon Sorbet, Benjamin Moores Colour
of the Year for 2013, lightens and brightens any room. Its a
sunny and optimistic way to start off spring.
Available at Vivid Paint and Dcor. vividpaintanddecor.com
15
currEnTs
Full glass
P.E.I.-based Marcela Rosemberg studied
the behaviour of glass and came up
with this sexy art glass sculpture, based
on deformation and displacement.
marcelarosemberg.com
Hanging around
This wall hook, made of solid maple and designed by
Halifax-based designer Geof Ramsay, is a fun take on
our tendency to throw a coat on the back of a chair.
geoframsay.com
colour me spring
Self-taught Halifax artist Daniel Peck will bring the
most vibrant colours of the season to your home.
danielpeck.ca
Taking it easy
Sit, sleep or lounge in this gem of a three-in-one swivel
chair. It easily converts to a bed or push two together
to make a sofa. Available at M Home. mhome.ca
Visit the maritime regions of Qubec to discover the immense and unique St. Lawrence River. Whether you opt to tour the
Gasp Peninsula, travel the Whale Route, visit the les de la Madeleine archipelago or explore the Lighthouse Trail,
you will encounter warm and friendly people who are proud to share their culture and joie de vivre with you.
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For road trip and getaway ideas,
visit www.quebecmaritime.ca
BAS-SAI NT-LAURENT, GASPSI E, CTE-NORD, LES DE LA MADELEI NE
Enjoy Qubec by the sea
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Online
now at www.eastcoastliving.ca
Search for recipes, browse galleries of exclusive
pictures from our photo shoots, read about upcoming
stories, plus much more at eastcoastliving.ca.
Discover local designers, read up on dcor trends
and learn about new products for the home on our
editors blog, The Dish, at eastcoastliving.ca/thedish.
Congratulations to the winners of our Winter 2013 contest:
Phyllis Miller of Charlottetown P.E.I won the Liquid Gold variety pack; Joanne Batten of Corner Brook N.L. won a
pair of Seafarers Rum Glasses from NovaScotian Crystal; Tracy Jennings of Riverview N.B. won the Jellybean Row
plaque-mounted wall hanging; and Helen Cross of Waverley, N.S. takes home the Grohmann 7-inch Santoku Knife.
checK us out on
FacebooK
see details on our facebook fan page
(east coast living) for a chance to win a $50
spring bulb package from scotts nursery
in fredericton, n.b. the package includes a
variety of dahlias, gladiolas and lilies, along
with a new pair of gardening gloves. time to
get your garden plans in gear!

FOLLOW us
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Your tweets @eastcoastliving
sunshine Miles Farm @SunshineyFarm
Nothing is more satisfying than bread making
@EastCoastLiving! After a rather yeasty attempt at a
french loaf 2day, Ill give 1 of yours a go
Val Murray @valmurray579
check out @EastCoastLiving winter edition cover page
from #LongHarbourNL great job @kennethjharvey
attica furnishings @atticahome
Lovely job! RT @jonathanlegate Check out
@EastCoastLiving winter edition pg 17 for the holiday
entrance I created just for them!
lorraine Dugas @LDugas
@EastCoastLiving Thanks for the tweet---there are so
many delicious sea vegetables & dulse is one of the
many I have enjoyed in past years.
evandra panych @evandrainterior
@EastCoastLiving I saw a ladybug today in my kitchen
and wondered where it came from. Looking forward to
the spring issue!
the bicycle thief @OurBicycleThief
@EastCoastLiving What a great story idea! We cant
wait to read it @JeffreyVanHorne #martini #cocktail
WIN
With East Coast Living
and Napoleon
enteR ouR new Contest for a chance to
win a patiofame, from napoleon grills. the
patiofame, with napoleons exclusive topaz
Crystaline ember bed, is approved for use
on wooden decks, stone or brick patios and
concrete.

enter online at www.eastcoastliving.ca/contest.
Contest closes may 8, 2013.
Contest ends
April 25, 2013.
18
Three unique ways to display treasured
photos in your home
BY: suZAnnE rEnT
pHOTOs BY: DEnnis EvAns
Tip
Dont spend a lot of money.
Use a mix of frames that
youve collected over the years.
Shop for others at antique
stores. You will get an eclectic
and casual feel.
Picture perfect
seaside memories
Philip Mitchell just had to look outside to get his
inspiration for this design. He says his studio and
home location on a harbour on Nova Scotias South
Shore inspired him to bring that same look inside.
Mitchell says anyone can use a geographical location
to create a photo tablescape like this. His design
incorporates a mix of high-end custom frames and
standard off-the-shelf inexpensive options.
philipmitchelldesign.com
Modern history
Heather Smith of Realm Design got her idea
from a recent trip to the Royal Palace in Madrid.
The royals and wealthier families in Europe, she
says, often displayed portraits on a picture rail,
which is similar to crown moulding, and placed
on the periphery of the room near the ceiling.
This is a contemporary version of that idea. It
includes frames in different sizes, but all in a
semi-gloss copper tone, which Smith says adds
a historical feel but is still modern. The two tall
back antique chairs ground the look. Cat not
included. realmdesign.ca
Tip
Buy equal lengths of shelving
(glass, wood, etc.). Each piece
should extend no more than four
inches from the wall, so they wont
be too heavy. Make sure there are
no visible signs of attachment, so
the shelves appear to foat.
19
DcOr
planned
randomness
Eileen Crowley Couse of Emerald Interiors wanted
a challenge for her photo design. So she chose an
unlikely wall space going up the stairs. The trick with
using such a space, she says, is to get a pleasing
result without it looking like it was the only place left
to create a display. In this case, black frames create
a unity in the look, even though the frames arent
symmetrical or the same size. As for those empty
frames? They can quickly be flled up with photos of
new family members, or shots from family gatherings.
Its like a living family history project.
emeraldinteriordesigns.com
Tip
Create the frame layout on the
foor frst. Take a photo of the
overall look and then recreate it
on the wall, placing the photos
in the frames last. If you have
one large photo, use that as the
centrepiece, building around it
with smaller frames.
20
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BY: sArAH sAWlEr
pHOTOs BY: rAnDAl TOMADA
DcOr
Few things brighten up a room like a striking, vibrant fower
arrangement. With this years variety of trends, including bright,
lush fowers, simple, airy arrangements and eclectic vases, youll
have plenty of opportunity to add a splash of colour to your living
space. Try out this simple arrangement by Neville MacKay of
My Mothers Bloomers in Halifax.
Arrangements in
bloom
Bring blossoms inside your
home for a touch of elegance
Gather your fowers: Youll need pale blue hydrangea macrophylla (commonly
known as mophead hydrangeas), a hot pink gerber daisy and a couple of
green spider mums.
Find a low bowl: You can use just about anything from a big gravy boat to a
serving bowl, as long as it holds at least an inch of water.
Choose your lining: If youve chosen a clear container, youll want to line
the bowl. There are plenty of options to consider: add decorative stones or
aquarium gravel, or wrap foliage around the bottom of the bowl. For a fresh
look, consider adding strawberries to the bottom of the bowl.
Cut the hydrangeas: Youll need to cut these stems short, almost at the head
but not quite.
Pile them up: Fill the bowl with the hydrangeas, letting them spill over the
top to form a cloud-like cushion of fowers.
Cut the mums and the daisy: Using the depth of the bowl (with the
hydrangeas added) as a guide, cut the stems of the other fowers so that
theyre long enough to reach the water at the bottom of the bowl when
added on top of the hydrangeas.
Add the daisy and mums: Embed the other fowers into the bowl of
hydrangeas to add a pop of colour. Ensure they reach the water at the
bottom of the bowl.
Upgrade your arrangement: Give your fowers an elegant look by layering
a few strands of wire or threads on top of the arrangement. By veiling
the fowers like this, youre adding a unique element of value to the
arrangement. If you want to add a more personalized feel, consider
weaving a strand of your grandmothers pearls between the petals.
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Bring fresh fowers into your home this spring. Neville MacKay with My
Mothers Bloomers says fowers such as these mums, roses, hydrangeas
and green spider mums can all work beautifully in a lush arrangement.
24
According to MacKay, hydrangeas will be gaining popularity over the next
few years. Theyre reminiscent of big, luscious balls of meringue, he says.
Who doesnt want these voluptuous fowers in a centrepiece or a bouquet?
Lush, colourful fower arrangements and bouquets are also something Pam
Goold of Goolds Flowers in Sussex, n.B. is expecting to see a lot of this year.
Were heading towards big, full arrangements with gerbers, hydrangeas and
orchidslarge fowers, bright colours, she says.
This year will also bring the recent dcor trend of simplicity into the foral
world with loose, airy arrangements. The world is so uptight, we need
Like any art form,
arranging fowers takes
time.
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top: This arrangement of fowers in a glass bowl is one that can be easily
created at home and used as an attractive centrepiece for entertaining.
bottoM: Arrangements dont have to be elaborate. Try placing a
favourite fower, such as a rose, in a glass, which elevates the quality of the
fower.
25
EATing in DcOr
PATRICIA MATTHEWS
902-423-5604
GOLDAWARD
before
relaxation in our homes, says MacKay. For a
simple, elegant display, he recommends using a
tall glass vase. Add just a couple inches of water
and layer a few decorative stones along the
bottom.
If you drop a single fower into the vase, the
stones will support it and the glass will protect the
fower. MacKay suggests choosing a peony (which
will open up inside the vase, creating a lush, full
look), a perfect rose or an orchid. Protecting a
fower under glass really elevates its quality in
our minds, says MacKay. Whether its a special
fower, or you just dont want your guests to pick
at it, putting it under glass is great.
In contrast with simple, single bloom
arrangements, well also be seeing a more eclectic
look emerge in both dcor and fowers. Everyone
has a collection of mismatched glassware in the
cupboard. Goold is predicting a trend toward clear
vases this year, giving you the perfect opportunity
to put those to use. MacKay suggests placing a
variety of glasses in the centre of the table and
adding a single daisy to each one.
Finally, when youre putting together an
arrangement, dont forget to play, experiment
and try something new. And be patientlike
any art form, arranging fowers takes time. You
dont have to follow some sort of recipe, says
Michael Maroun of Lotheringtons Flowers & Gifts
in Sydney, n.S. Do what you like. Do what looks
good to you. Everyone has their own style. Just let
yours go.
o
A single fower
with some
decorative stones
at the bottom of
the glass gives it
extra appeal.
26
Fresh blooms
If youre going to take the time to craft a foral
arrangement, or spend the money to buy one,
make sure you give it a chance to live up to its
potential. For tips on making one last, weve
gone to experts Pam Goold and Michael
Maroun.
Freshen up: Make sure you keep your fowers
in fresh, clean water. Every couple of days,
empty and clean the vase, add fresh water and
new fower preservative.
cool down: Theres a reason that there arent
many fowers in the desert. So it makes sense to
keep your fowers away from the heater and out
of your front window. Find a cool spot to display
your fowers so that they dont wither before
their time.
preserve them: Most forists provide enough
packets of preservative to get you through
the life span of the fowers. If youve cut your
own, you can buy packets of preservative from
your local forist. Be sure to follow directions.
According to Goold, if you add too much or too
little per litre of water, you might as well not use
it at all.
Simply put, take care of your fower
arrangements. People have to realize that
these are living things, says Maroun. You have
to make sure that theyre watered. You have to
look after them.
This Stephanotis is used primarily in bridal
bouquets, but can work in home arrangements,
too.
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BY: suZAnnE rEnT
pHOTOs BY: JAMEs ingrAM,
JivE pHOTOgrApHic
Looking ahead to retirement helps
defne the look of one couples new
build in Hammonds Plains, N.S.
top: Howard and Theresa Tanner moved from a
family home in Dartmouth, N.S. to their dream home
in Hammonds Plains. The open-concept main foor
space includes this kitchen and centerpiece island,
which Theresa helped design for ease of access.
opposite paGe: The backyard of the home slopes
onto Cox Lake, one in a family of lakes in the area.
The Tanners built a dock here and they enjoy the lake
during the warmer months.
29
BuilDing
Bev Bruce said she wanted a modern look
for her new home in Long Harbour, N.L.
She worked with designer Dan Tyree
to come up with the fnal design.
F
or 16 years, Theresa and Howard Tanner lived
in a large two-storey home with a fnished
basement in Dartmouth, n.S. For the pair,
the home suited them perfectly; it was large
enough for them and their two daughters, and it
was close to the plumbing service and the repair
business they own. But as both of the girls went
off to university, the couple started thinking about
downsizing and fnding a smaller, more effcient
home that would suit their needs as soon-to-be
empty nesters.
The pair had always loved Dartmouth and
considered moving or building not far from their
family home. But then a customer suggested they
check out a plot of land in Hammonds Plains, about
30 kilometres from Dartmouth. The area hadnt been
on their radar when considering a new location.
Then they checked out the lakefront lot, and it turns
out the customer was right. The lot sold us, Theresa
recalls the frst time they drove to the Hammonds
Plains location. [Howard] looked at me and said, I
love it. He has a vision with lots that I dont have. He
could see a home on the lot.
His vision took into account how they would
enjoy Cox Lake, on which the lot gently slopes. The
home would sit close to the road and have great curb
appeal. The backyard would be large and the lake
would dominate the view. There could be a dock on
the water where they would enjoy relaxing summer
days.
But while Howard had the vision for the lot, it was
Theresa who had the vision for the house. I needed
something comfortable, good for entertaining and
that offered easy maintenance, she says. And
something that if we stayed until retirement, it was
conducive to that. Theresa used a lot of foresight
in recreating that plan. I dont know where life will
take us, but I wanted this to be my forever home.
The house would still have to accommodate their
daughters, who come home to visit. It would also
have to accommodate friends and extended family
for entertainment and gatherings, especially the
kitchen parties this Cape Breton-born couple love.
The plan would also have to consider new living
arrangements if elderly parents had to move in. And
most importantly, it would have to accommodate
Theresa and Howard, whose needs as retirees would
be different than they are as working business
owners now. That meant thinking about things such
as health and mobility; a new build would have to be
simple and accessible.
It was a lot to expect in one design, but Theresa sat
down and searched for plans on Google. She found
a few, but one in particular stood out: a ranch-style
bungalow. It was a style she and Howard loved and
that would easily ft into their vision for the lot. Still,
it wasnt exactly what Theresa wanted, so she sat
down with builder Greg Redden of Redden Brothers
Development Ltd. in Bedford, n.S. to tweak it to her
specifcations. But she had one big change in mind.
Lakeside
retreat
30
When she found the right plan, Theresa made one major
revision: she removed all the walls between the living and
dining rooms and the kitchen.
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31
BuilDing
Theres no such thing as the perfect plan, Theresa says. I thought, Why cant I take all the walls
out? So the walls came down, although the builder made sure all the appropriate support structures
were in place. The highlight of the open-concept main foor space is the kitchen, where the colours
are basic: the cupboards are white and the countertops are black. She says these colours help keep
the fow of the open concept. She adds accents of colourorange, blue, green or reddepending on
the season or occasion. The kitchen offers features that are mobility friendly, including a pot washer
installed over the sink from which large pots can be flled with water. Theresa says its a great option
for those with arthritic hands who cant move larger cookware around the kitchen. Stainless steel
appliances fnish the look.
The centrepiece of the kitchen is the oversized island with Crystal Cream countertops. This
3-by-1-metre island serves as a cooking and preparation surface, a dining area for guests and an
offce workspace. Its also a way to break up the space where walls would have previously stood.
They included other low-maintenance options like the glass stovetop that wipes clean easily. A heat
pump and in-foor heating mean energy savings and less dust. Eliminating the walls created other
Get
onboard
with
comfort
Theresa kept the dcor to a minimal in the home, but chose interesting lighting, such as this fxture
that hangs over the dining room table. The Tanners purchased it from Kuzco Lighting.
32
The highlight of the open-concept
main foor space is the kitchen
top: This island serves as a food
preparation area, offce and dining
space for guests. It also helps break up
the openness of the main foor space.
bottoM: While the walls were
removed from the design, there still
had to be support structures. The post
here provides that support, but still
works with the classic design.
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33
BuilDing
low-maintenance perks Theresa discovered later.
There are no corners to be dusted! she says. There
are also fewer places where clutter can gather,
although there is plenty of storage in the house.
The master bedroom is a getaway on its own.
With an open space, large fat-screen television,
a sitting area, ensuite and private access to the
second level of the deck, its not unlike a room in
a resort. The ensuite has a large, deep relaxing
tub that sits next to the window, again taking
advantage of the view. While there are no window
treatments, with no one in the backyard, and
trees to either side of the lot, there is plenty of
privacy. The ensuite was designed with future
mobility needs in mind. The shower has space for
a seat, if needed. The main door is wide enough
Get
onboard
with
flavour
top: The master bedroom is like a retreat on
its own, with a sitting room, access to the top
of the double-level deck and a perfect view
of the lake.
bottoM: The homes bathrooms have
open views to the outside and a relaxing
atmosphere inside with clean lines, gorgeous
bathtubs, plenty of natural light and lots of
space.
34
for someone with a walker or wheelchair. There
are levers instead of taps on the fxtures, and
the room has plenty of light, both natural and
artifcial. A second bedroom, which is bright and
airy and has an ensuite, fnished off the main
level.
While the overall vision of the home wasnt
his, Howard did have a few requests, including a
three-car garage (hidden on the side of the house,
just below the driveway). He also wanted a games
room in the bottom level. Like upstairs, this is an
open-concept space, fnished with foor-to-ceiling
windows, ground-level patio and dark hardwood
foors. The couple purchased a pool table as an
anniversary gift, and fnished the look with a fully
stocked bar. Its a perfect man cave for Howard,
Theresa says.
The bottom level also includes another
bedroom with ensuite. The bathroom is almost
an exact replica of the upstairs bath, with a large
walk-in shower, unique tub next to the window
and plenty of foor space. This room can serve as
an in-law suite, if needed, or Theresa and Howard
can use this room, if either sets of parents need to
move in and take the upper-level bedroom.
While Theresa wanted to keep the dcor in the
home simple, she included what she calls quirky
things to add to each room. She focused on
interesting lighting, including in the bathrooms
above the equally interesting bathtubs. Accent
chairs with geometric patterns as well as colourful
fowers and bulbous vases add decorative
touches. Artwork on the walls is minimal on
purpose; for Theresa, the real art in the house
is the view of the lake. My art is the scenery
outside, she says. It changes every season.
From the front, the home sits close to the road
and offers a lot of curb appeal. Its size is deceiving,
though, until you are in the backyard, in what
Theresa calls their own little oasis. The couple
has done minimal landscaping in the backyard.
There is some sod, a fre pit and a dock at the end
of the lot. They have plans to put in a hot tub and
a gazebo. But otherwise, they plan on leaving the
lot as is.
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The Billiard shop
offering the largest selection of pool tables
and pool cues in eastern canada. the billiard
shop deals with only quality and top industry
manufacturers. carrying brunswick, legacy
and palason pool tables, cues by predator,
ob, lucasi hybrid, poison, players, Dufferin,
foosball tables by Garlando and a huge
selection of dart supplies by unicorn.
www.thebilliardshop.com
redden Brothers Development
Family owned and operated, redden
brothers Development has been building
custom homes for over 50 years. Greg
and his son nicholas are second and third
generation builders. honesty and integrity is
the foundation of their family run business.
Building suppliers
the following company supplied products for the home featured in this story.
Howard spends his free time in the games room
in the bottom level of the house. Complete with
a fully stocked bar and pool table, its an ideal
spot to relax.
35
BuilDing
We kept the lot as natural as possible,
Theresa says, as peaceful as possible. That
concept easily blends into the area, including the
lake; its home to a family of beavers and another
family of loons, who are the only thing this couple
often hear on a typical night. The Tanners and
their daughters take full advantage of the nature
in the area. During the summer months, they
swim in and kayak on the lake. There are a few
smaller islands not far from shore where a kayak
can be docked.
The house was built to make the most of the
view and the lake. There is a two-level deck across
the back of the home, one on each level. Floor-
to-ceiling windows and doors, minus window
treatments, allow the sun to enter the entire
house. Both levels of the deck are covered, so the
family and guests can enjoy the outdoors year-
round. During a snowstorm, its just gorgeous,
Theresa says. Its like living the dream. We dont
miss one part of it.
Even the neighbourhood, which includes
many empty nesters, works perfectly for the
Tanners. Its fun in that respect that we are
all in that stage of our lives, Theresa says. The
lot, the house and the neighbourhood are the
perfect retirement plan. Its a home for us that is
a dream come true, she says. Its very natural,
comfortable and cozy. We love coming home to
it. Its living the good life. Its like our own little
piece of heaven.
o
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top: The double-level deck on the back of
the house takes full advantage of the view. A
partially sodded lawn slopes down to the lake.
bottoM: The covered patio is a great place
for entertaining guests year-round.
srent@metroguide.ca
@eastCoastliving
east Coast living magazine
FEEDBAck
36
water
A brook, waterfall or fshpond
could be just the thing to add class
and value to your garden
BY: TrEvOr J. ADAMs
Just add
Scaleable to your yards size, water features are
usually relatively easy to install and require less
ongoing maintenance than a typical fow
garden. The classic waterfall remains an
enduring favourite.
37
spEciAl gArDEning FEATurE
D
uncan Bell can picture it. In his minds eye, he sees the centrepiece
of his soon-to-be improved back garden: an oblong block of granite,
complementing the symmetry hes been working to create. It has
a shallow bowl built in the top, where water burbles out, trickling
down the granite into a shallow rill that borders the strategically placed
trees.
It will have motion and sound, and be an eye catcher, he explains. A
feature like this works on all the senses. Its not a fountain shooting a jet in
the air. Its relaxing and contemplative. Just a steady fow of water.
Bell is in the midst of a dramatic redesign of the yard of his Halifax home.
We took the garden apart completely, he says. It was a conventional
Halifax garden, with curvy fowerbeds. We made it more formal and
minimalist, with straight fowerbeds around the perimeter. We had the
fence specially made, with straight, vertical boardsno caps, no trellisy bits,
less fussy than you normally see. The whole thing is very symmetrically laid
out.
There are three big trees at either corner. Bell envisions the water feature
in between them. In the course of resurfacing the lawn, hes already had
the plumbing and electrical connections for the feature put in place. All that
remains is to fnd and install the centrepiece.
Bell is off to a good start with his project, according to Alex Brennan,
owner of Earthworks Landscape & Garden Design in Fredericton. You have
to start with a few questions, Brennan says. What do you want? Where
did you get the idea? Most people dont know a lot about water features,
and have preconceptions about what is or isnt possible. What you can
do depends a lot on the space. Theres more potential here than with the
postage-stamp backyards you see in places like Toronto. Do you want a little
pond? A waterfall?
Whatever your rationale, options run the gamut from small off-the-shelf
waterfall designs (a basic little pool and basin) to a big system customized
for your lawns unique features. In his plans, Bell is careful to choose
something that fts the scale of his space. We had a garden pond and we
tore it out, he says. It was frozen over half the year and full of algae. It
wasnt adding much. It was meant to look natural but here it is sitting in
a garden in peninsular Halifax. If you have a 100-acre country estate out
in Chester, you can have rivers and lakes, but a more formal style is more
saleable, better for a space like this.
While scale and designs vary, Brennan says waterfalls remain the most
popular designs. People are very interested in waterfalls, he says. People
want to see water moving. They like the visuals and the sound.
You should also consider how much effort youre willing to spend on
maintenance. If your feature needs pumps, youll need to clean flters and
tinker with them from time to time. Depending on your water depth, you
may need to remove goldfsh from a pond in the winter so they dont freeze.
But dont let the potential work daunt you. People think theyre more
complex and complicated than they are, Brennan says. Once you have it
installed, a water feature is less work than a fower garden.
While scales and designs
vary, waterfalls remain
the most popular design.
Water features can range from the ostentatious
to a simple, natural-feeling design, that
complements your gardens natural features.
For apartment and condo dwellers, there are simple
off-the-shelf water features that can transform even a
small space into a burbling oasis.
P
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38
Another misconception is that you need some sort of natural water feature, such as an existing
stream or pond, to start with. But a natural water feature can actually limit your options. You can add to
manmade water features easily, Brennan says. If its a natural system its more diffcult. You cant just
change the course of a river because of damage to the ecosystem. There are a lot of laws and regulations
around that.
But an artifcial water feature can be a good solution to a natural problem. If you have an area thats
naturally wet, a corner of your lawn that turns to a swamp when it rains, the best, easiest fx might be to
turn that into a water feature, Brennan explains.
Thats what Dolores Wilmshurst did at her home on Chezzetcook Inlet, on nova Scotias Eastern
Shore. It used to be a garden area and it was always wet, she recalls. We could not afford, and really
did not want to do one with, a liner so we just dug a small area and it started to fll it up with water. The
new pond would dry out in the summer, so they piped in rainwater from roof.
It wasnt long before they had a suitable goldfsh pond. I bought six fsh to start, Wilmshurst says.
One summer we had about 50 fsh in the pond. Then a great blue heron discovered the pond and we
lost quite a number. We now have about 15 fsh each year who bury themselves in the mud each winter.
We feed them fsh food in the summer.
The small pond has grown to become about a metre across, a metre deep and six metres long. Weve
dug it deeper and wider over time and have had to build up the sides to keep the water in, Wilmshurst
says.
Their approach has trial and error. At one point they had a pump system to keep water circulating, but
removed it because it kept silting upnow a small pump powers a fountain in summer, but otherwise
the water moves naturally. Although its been a lot of work, theyve been delighted with the results. We
both enjoy the pond immensely, Wilmshurst says. I love to sit by the pond, watch the fsh and enjoy
the sounds of the water falling in the fountain. The children love to come and feed the fsh. The local
dogs sometime come for a swim. Around the pond it is an excellent space for day lilies and irises.
A well-designed water feature can add value to a home, but that sheer enjoyment of the space
Wilmshurst speaks of may be the best reason to install one. Im really interested in the health benefts
of water features, says Brennan. Were enriching our lives by creating enjoyable outdoor spaces, steps
from our home. Just the sound of the water lowers stress in people.
o
P
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o
:

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l

M
a
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-
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Waterfalls are always popular as water
features because people like to see and hear
the water moving.
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Project1_Layout 1 12-08-28 11:56 AM Page 1
Redden BRotheRs
De v e lopme nt
Building custom homes for over 50 years
Bedford, NS | (902) 452-3485
Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated Family owned and operated
39
laDYbuGs: Offcially called lady beetles, theyre likely the prettiest
insects in the garden, but they are also surprisingly useful, especially when
you are trying to get rid of aphids, which lady beetles devour. Emily Tregunno
with Halifax Seed suggests purchasing lady beetles in bags of about 1,000
and release them into your garden over the course of a couple of weeks.
Youll know the aphids are gone when the ladybugs leave; they dont stick
around when the food source is gone. According to Christopher Majka, a
research associate with the nova Scotia Museum of natural History who
studies beetles and other insects, there are 50 different species of lady beetles
in Atlantic Canada, most of which are non-native to our region. If you look
closely, he says, you will notice the patterns on their bodies are all different;
some have dots while others have checkerboard patterns.
beneFicial neMatoDes: not an insect, but these microscopic worms
that live in the soil are a great way to control all sorts of other pests such as
grubs, leather jackets and black vine weevil. They kill other pests by entering
through a body opening and releasing a bacterium that will kill the pest
within 48 hours. nematodes are great biological pest control because they are
safe to use around children, pets and plants.
aphiDs: These small, pear-shaped (and usually green) insects suck the
sap from plants, leaving them in poor condition, or even killing them. As
mentioned, lady beetles feed on aphids and are an easy control. Its best to
get the infestation early on. Scotts Ecosense is an effective way to control
aphids because it contains canola oil, which suffocates the pests. Trounce
is another effective, non-toxic insecticide. Majka says another method that
works is powdered sulfur, diluted in water, and sprayed on the affected
plants. He says it doesnt control all aphids, but most. You can fnd powdered
sulphur at most garden centres.
Besides lady beetles, another natural predator of aphids are yellow jackets,
those pesky wasp-like insects that love to hover around when youre eating.
Majka says while they are bothersome, their existence proves natures bal-
ance of good insects and not-so great insects. Yellow jackets are also natural
predators of some destructive caterpillars.
lilY beetle: Emily Tregunno says lily beetles are the latest on the list of
most destructive bugs. While they have similar colouring as ladybugs
minus the black dotsthey can wreak havoc and will completely demolish
lilies and other fowers such as fritillaria. These bugs leave black slime on
the underside of the lilies. That slime, which contains eggs, falls off into
the soil where the eggs hatch. Tregunno says these insects are so new they
arent even listed on many insecticide products. Tregunno says the only way
to get rid of them is with picking and squishinga process she admits is
disgusting. On the upside, these beetles avoid day lilies.
chinch buGs: These bugs attack lawns, sucking the juice out of the
grass and leaving behind their toxic saliva. The result is yellow or straw-
coloured patches all over your perfect lawn. The adult bugs are about three
millimetres long, and have black bodies with shiny white wing covers. There
are a few things you can do to prevent them from destroying your lawn: keep
it well fertilized (three times a year), lime your lawn twice a year, mow your
lawn properly, cutting the grass to fve to 10 centimetres (two to four inches)
in height and aerate. Chinch bugs also dislike water, so keep the lawn well
watered, especially during drier months in the summer. And if youre in the
process of growing a new lawn, choose a blended sod or seed. Chinch bugs
love Kentucky bluegrass.
sluGs: Gardeners historic nemesis, slugs destroy gardens, leaving giant
holes in plant leaves and trails of slime. They feed at night and during cool,
wet days. During the day, they seek shade under large leaves like those on
hostas. Try to eliminate those shady spots. You can pick the slugs up and
dump them in a pail of salty water. If that is too sticky a situation, leave out
homemade traps such as those with fat boards or copper wire. Empty the
traps daily. You can also use bait in pellet form that can be broken into small
piles throughout your garden. Its a great organic way to control slugs, but
keep in mind these baits should be covered with boards or debris to prevent
children, pets or other animals from coming in contact with them. Majka
says a natural predator of slugs is the rove beetle or ground beetle. He adds
that while not attractive, they are an effective natural counter to slugs, so
leave them alone in the garden.
If youre not sure about any insect in your garden, before you get rid of it, try
to fnd more about it. Majka says most insects are benefcial in nature and
gardens. Others, he says, are neutral, while a few are destructive. He suggests
checking out bugguide.net if there is an insect in your garden youd like to
identify. You can also fnd more information on common garden insects and
pests at www.halifaxseed.ca
o
The buzz
Safe and easy ways to control
insects in your garden
Insects are a fact of life for everyone with a lawn or fower garden. But theyre not all bad.
BY: suZAnnE rEnT
top: Lady beetles are pretty, yes, but they are also natural predators of
aphids, an insect that can wreck havoc on gardens.
on bugs
40
1. Insect repellent: Why purchase oils and
spray to keep those mosquitoes away when
you can simply walk through your garden,
pick and crumble a few leaves and rub them
on your skin or clothes? Catnip (Nepeta
cataria) is a natural mosquito repellent.
Entomologists at Iowa State University found
the oil to be 10 times more effective than
DEET, the chemical used in most commercial
insect repellents. One side effect is that
cats will love you, since theyre attracted
to bruised catnip. Other herbs that repel
insects are citronella (Cymbopogon nardus)
or (Citronella winterianus) and chives (Allium
schoenoprasum). Tansy (Tanacetum vulgare)
can be rubbed on the coat of your dog or cat
to deter feas. Pennyroyal (Mentha pulegium)
rubbed on your skin helps to relieve the itch
of a mosquito or horsefy bite.
2. Rest and relaxation: need a stress
reliever? Tie a muslin bag of fresh chamomile
(Matricaria recutita), lemon balm (Melissa
offcinalis), oregano (Oreganum) and lavender
(Lavandula angustifolia) leaves to your bathtub
faucet, turn on the hot water so that it runs
over the bag, and get ready to sink in and
relax. Or, fll a small bag with dried or fresh
lavender leaves and tuck it next to your bed
pillow, because it will help you relax.
3. Attract butterfies and bees to your
garden: Yarrow (Achillea moonshine), lemon
balm (Melissa offcinalis) and allium are just a
few of the herbs that will bring butterfies and
bees to your yard. Butterfies are welcome
for their beauty alone, but bees are the hard
workers that make sure pollination takes
place. Some species of bumblebees and bees
are becoming scarce; they are important
pollinators for many soft fruits and fowers.
Herbs are particularly suited for bee foraging.
4. Aromatherapy/Potpourris: Most herbs
have a strong and pleasant scent, making a
wonderful aromatherapy garden. A collection
of herbs such as sweet marjoram, basil,
thyme, fennel and rosemary (also excellent
culinary herbs), along with chamomile and
lemon verbena (used for making relaxing
herbal teas) would provide an interesting
fragrant and restorative garden spot. Make
sure you touch the herbs so that they will
release their fragrance. I often pick a lemon
verbena leaf and carry it in my pocket to sniff
throughout the day; it has a happy scent.
Fragrant fowers and leaves can also
be dried and used for potpourri. Bee balm
(Monarda) fowers keep their colour and
fragrance even when dried, so theyre an
excellent addition to any potpourri. You can
also collect rose petals, peony petals, leaves
and fowers from herbs, spread them on a
screen and let them dry in the shade on a
warm day. Place them in a jar or decorative
bowl and enjoy. As time goes on, you may
want to add your favourite essential oil to add
extra fragrance.
5
Herbs are more than seasonings for food, although thats reason enough to grow them. They have many
properties that are useful in more ways than one, from sleep aids to repelling insects. Plus, they are relatively
easy to grow in fower beds or in pots. Here are fve reasons for you to grow these interesting and useful
plants in your garden this year.
reasons
to grow
herbs
BY: cArOl MATTHEWs
Basil
Yarrow
Lemon balm
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41
5. Make a pot of tea: Using a non-metal teapot, add two tablespoons of fresh
leaves* (or one tablespoon of dried) for each cup of water. You may adjust with
more or less herbs to suit your taste. Pour boiling water over the leaves, bruise
them with a spoon, then cover and let steep for fve minutes. If you fnd this
is too strong for your liking, steep for less time. If its not strong enough, add
more herbs or steep longer. Pour the tea through a strainer into your favourite
cup, put your feet up and enjoy. With experience, you will develop your own
special herbal combinations.
To relax, drink chamomile tea. For a happy mood, try lemon verbena tea. To
help with sleep, sample lavender tea. Herbs are more than just seasonings, so
make the most of them in your garden this year.
o
* Choose leaves that are free from chemical sprays.

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Vegetables | Flowers | Herbs | Supplies
Grow Your own
42
Whether youre a landscaping novice or a plant pro, there are plenty of
options to choose from with mulch and fertilizer. When Darlene Battcock of
Dartmouth, n.S. began her backyard garden 10 years ago, she knew the frst
step had to include mulch. I wanted to control erosion because rain runs
down [the hill] at a 45-degree angle, she says. I had to create something to
stop the water from coming down to our house.
[Mulch] slows it down, but you need more than the mulch, says Battcock.
Fast forward to today, her backyard includes a wide variety ranging from
blueberry bushes, ornamental grasses and norwegian spruce trees to
Echinacea, lilies and phlox.
Battcock prefers the thicker consistency of single-ground mulch to double-
ground for her plants and trees. Gordon Kennedy of Holland nurseries in
St. Johns, n.L. says its about preference. You can get nuggets, you can get
mini nuggets and you can get mulch, which are all ground cover, he says.
You wouldnt use a heavy one around small plantsthe nuggets and mini
nuggets are more often used around trees and shrubs.
Michelle Muis of Blomidon nurseries in Wolfville, n.S. knows whats in
demand. Bark mulch is by far the most popular, she says, because not only
is it easy to fnd, but its also for visual appeal. Most people like the way that
it looks. More specifcally, pine and cedar are quite common. Muis says the
overall purpose of mulch is to help reduce weeds, protect roots and retain soil
moisture. Placing a weed barrier fabric underneath the surface also helps, she
adds, while another option is to have low-growing perennials covering the
ground in place of mulch.
For maintenance, most mulch varieties need an annual touch-up.
Everybody wants their garden looking really fresh frst thing in the spring,
because its been a long winter, she says. When it comes to application,
dont smother the plants crown. We see it all the time, Muis adds. Some
people, you know, they put the bark mulch around and its halfway up the
plant. Justkeep it at an even level, thats all I ask.
Muis also believes that the key to a healthy plant is good fertilizing. You
have two basic choices: granular fertilizer and water-soluble. Fertilizing is a
tricky thing, she says. Granular is the more popular choice for spring because
people like a fresh start with their gardens, Muis explains, and because it
can last about a month or more. Thats why she doesnt like to use granular
fertilizer past July, as many plants begin slowing down in August before going
dormant.
Also be careful to not use granular fertilizer during dry spells, Muis says,
because it could potentially burn plants. Bone meal and manure compost
are organic fertilizing options. As for water-soluble fertilizer, Muis says it
can last two to three weeks in the garden. I love to use a liquid transplant
fertilizer with a root hormone, she says. The main purpose is to encourage
root growth, obviously, which is the most vital part of establishing a plant.
Muis suggests using this type for new or struggling plants: You have to use
manure, or compost or fertilizer in order to make your plants what they look
like in the magazines, especially if you want to get berries or fowers.
Meanwhile, Battcock has a fresh perspective from her gardening
experience. Its pretty addictive, once you put something in and see it
actually grow, its pretty exciting, she says.
o
Much about mulch
BY: pAulA BugDEn
and fertilizer facts
things to try:
bark mulch
gravel and stone ground cover
bone meal fertilizer
Compost fertilizer
Rubber mulch (made from
recycled tires)
granular or water-soluble
fertilizer
43
Shopping for
antiques isnt just
about the fndsits
about the experience
in-DEpTH
T
heres something about an auction sale that elevates home dcor
shopping to a whole new level. Its the unexpected, like the pair
of ferocious ceramic foo dogs I suddenly wanted to have. Its the
competition; your heart races as the auctioneer calls for bids.
One-hundred dollarswhere? he asks, his eyes scanning the crowd for
a nod or an enthusiastically waving bid card. When he doesnt see either, his
request for an opening bid is instantly revised. Fifty dollarswhere? I have
$10, will you give me $20? I raise my bid card and make eye contact. Yup!
announces a helper, whose job it is to survey the capacity crowd and look for
bidders. Theres a sudden furry of activity, but the bids stall at $40my last bid.
Sold for $40 to buyer 4-1-6. Auctioneer Bill Brayley of Crowther & Brayley Ltd.
bangs his gavel and moves on to the next item.
BY: MArilYn sMulDErs
pHOTOs BY: rAcHAEl sHruM
treasure hunt
On a
If you are looking for
unique items to include
with your dcor,
auctions are the place
to go. But youll get
just as caught up in the
activity of the bidding
process as you will with
the buys.
BY: MArilYn sMulDErs
pHOTOs BY: rAcHAEl sHruM
44
Auction
terminology
When youre at an auction, youll sometimes
hear words or terms that youre unfamiliar with.
Here are a few examples:
cheval mirror: A full-length, wood-framed
mirror on a stand, commonly found in homes
before the turn of the last century.
chiffonier: A high, narrow chest of drawers.
From the French chiffonier, literally rag
picker, denoting a chest of drawers for odds
and ends.
claymore: A sword with a basket hilt, meant to
be wielded with both hands on the hilt.
Depression ware: Machine-pressed, tinted
glassware that was mass-produced during the
1920s and 1930s.
Fiesta: Ceramic dishes in bold and bright solid
colours for mixing and matching, introduced in
the 1930s by the Homer Laughlin China
Company of Newell, West Virginia.
Flame birch: Wood with dramatic waves in the
grain. Used for tabletops and beds to showcase
the beautiful grain.
Foo dogs: Chinese decorative lions commonly
used as symbolic guards. In Feng Shui practice,
smaller decorative foo dogs in ceramic, bronze
or jade are used to prevent bad spirits from
entering the house.
lorenzen pottery: Ceramics made by Alma
and Ernst Lorenzen, who were active in the
Maritimes for four decades starting in the 1940s.
They are particularly known for their mushroom
collection.
lustreware: A type of pottery or porcelain with
a metallic, iridescent glaze.
Mule chest: A chest offering ample storage that
is commonly wider than it is high and deep.
steeple clock: A shelf clock with a Gothic-style
case, a centre point fanked by two steeples.
susie cooper charger: A large serving
platter by British ceramic designer Susie
Cooper. Highly collectible.
Whatnot: A stand with shelves for holding
china, ornaments, trifes and whatnot.
The Grohe K7: Proof that kitchen necessities arent
always of the edible kind. The secret recipe behind
the Grohe K7 commercial style kitchen faucet? All the
functionality of a professional kitchen tool, delivered in
a solid brass body scaled and designed for residential
use. Locking toggle alternates between aerated ow
and spray even at very low pressure, spout rotates 360,
and nimble handle provides precise temperature and
ow control thanks to the Grohe SilkMove cartridge.
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45
I exchange a thumbs-up with my friend,
another auction fan, still beaming after winning
a bidding war for an elegant chaise in impeccable
condition; theres not a scratch on the carved
oak frame and the cushions are frm and newly
upholstered. I can tell shes already picturing her
Sunday afternoon sprawled out on it, a cup of tea
and a new novel close at hand.
Antique auctions are many things: part history
lesson, part bargain hunt, part thrill-of-the-chase.
Theyre also an under-used way for home dcor
enthusiasts to add character and a dash of the
unusual to their homes. You can fnd such
quality pieces, and everything Ive purchased has
been such a deal, says interior decorator Heather
Waugh Pitts, who shops for herself and her clients
at auction. Her 1915 Georgian-style home in
Dartmouth, n.S. is flled with examples of how to
add warmth to decorating for rooms that dont
look like they were put together in a store.
She looks for well-made classic pieces that can
function differently, depending on what room
they end up in. Like the armoire in the living room
that hides the sound system, or the bureaus and
desks remade into vanities in the washrooms.
For me, I like the stability that I get from older
pieces; they ground a space, says Heather, whose
company is called Waugh Pitts Interior Design.
in-DEpTH
Auctions are flled with one-of-a-kind treasures,
with china, glassware and family heirlooms flling
the venue.
dine in style
46
There are dozens of auction
houses in Atlantic Canada,
handling all kinds of sales
(estates, farm machinery,
liquidation and bankruptcy,
and more) but only some that
specialize in art and antiques.
crowther & brayley ltd.:
Auctioneer Bill Brayley runs a
fast-moving, entertaining auction
specializing in fne art, antiques
and collectibles. Auctions are
held about once a month at
the Dartmouth Sportsplex
and annually in the summer
in Chester, N.S.
crowther-brayley.com
pidgeon auctions: This family-
owned and operated auction
house is based in the Pictou area
and often holds auctions at the
Glengarry Best Western in Truro
and the Kemptown Hall, near
Truro. On its website, theres a
list of record high bids, including
a ships log book for $2,800,
merganser decoy for $15,000
and a cast iron pencil sharpener
for $250. pidgeonauctions.com
tim Mcisaac antiques, art
& auctions: Forty years in the
auction business, Tim McIsaac
holds about 10 auctions a year
in New Brunswick and has an
antique shop on Wentworth
Street in Saint Johns South End.
timisaac.com
Waddingtons: Based in
Toronto, Waddingtons has
been in business for more than
150 years and conducts its
auctions online and in person.
waddingtons.ca
But it wouldnt work if you only decorated with antiques. I like to mix them
with modern pieces to keep the place fresh. I think thats more interesting.
Some of her favourite pieces she purchased at an auction include a rectangular
rosewood harpsichord that she uses as a table in the back vestibule, and an
elegant French settee that serves as a window seat at the top of the stairs. Part
of the fun is seeing a piece at auction and re-imagining what it could be, she
says.
The key to buying at auction is to give yourself some rules, says Katherine
Kanaga, who marries her twin passions for auctions and decorating in her
blog, Auction Decorating. For example, look at online galleries or go to previews
when possible. If you see something online youre interested in, a desk for
example, ask for a condition report.
What would that desk cost if you bought it new? How much have similar
desks gone for at auction previously? Your research will give you an indication
of how much you can expect to payand so much the better if you get it for
less. Then, if you decide to enter the bidding fray, give yourself a maximum
price. That will help if you feel yourself getting carried away during the
excitement. Be patient. If a wanted piece goes too high, another will come up at
a future sale. And open yourself up to the unexpected, like the exquisite Lalique
crystal perfume bottle a friend scored as a Christmas gift for her sister. (She
paid $160, estimates on eBay put the price eight times higher).
Where to go
Spaces you love to live or work in
Showcasing your home to sell
phone: 902.457.8799
eileen@emeraldinteriordesigns.com
www.EmeraldInteriorDesigns.com
Creating Harmonious Interiors
Your home is your gem,
regardless of size or
monetary value.
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in the crowd.
47
in-DEpTH
Redecorate with ease.
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For an avid auction-goer, theres nothing like the feeling of entering a sale
room, all the items lined up on long tables, the china and breakables on one
side of the room, the paintings and furniture on the other. Over the years, Ive
furnished my home with auction fnds: the massive antique mule chest in
my bedroom that fts all of my clothes and my husbands, too (when I got it,
the crowd applauded); a folk art birch bark grandfathers clock; a Chippendale
bureau missing its mirror that I scored for a mere $10 and refnished;
and a handmade christening gown that came with a list in tidy, beautiful
handwriting of all the babies who had worn it.
I fnd it hard to resist a well-made chair. It doesnt faze me if the upholstery
is stained (its easily recovered), or if the wood is a little dull (a wood reviver or
fnishing oil works wonders). I keep an eye out for vintage quilts, nova Scotia
hooked mats and Fiestaware. If you love a deal, youll adore the auction. Hand-
knotted wool rugs, antique wardrobes, soapstone sculptures and original
paintings will often go for a song.
But sometimes the bids astound too, like $540 for a set of teaspoons, $580 for
a singing bird automaton in a tiny golden cage, and $320 for a tray lot of dinky
toys. Royal Doulton fgurines, Hummels and Lorenzens Ceramic Mushrooms
bewilder me and always seem to go for big money. Folk art paintings by Maud
Lewis, which she sold for $2 to $10 during her lifetime, now command prices in
the thousands.
Auctions are entertaining. Its fun when the auctioneer cracks a joke and the
whole place erupts in laughter, or the helpers model the vintage clothingfur
coats, silk kimonos, top hatswith a hand on the hip and a twirl at the front of
the room. Theyre dramatic when an item is hotly contested, sometimes with
two or three bidders on the phone in addition to the ones in the room.
Theres history and nostalgia, too, especially when the items come from one
estate. You get a feeling for the family who, at one time, would have gathered
around the dining table set with their best china, crystal and silverware.
Sometimes you even get a sense of what the past owners looked like, as
revealed in the portraits of ancestors who stare sternly out of heavy frames,
or are hidden inside silver lockets. Everything from an auction seems to come
with a story. All the history and stories gets layered into your decorating; these
pieces had a life before and I like that, says Heather. Theyre not so precious.
If the kids or grandkids leave a mark, oh well. Its just another story to tell.
o
The bidders
the card waver: Yes, he knows you want the item.
the late-in-the-game bidder: You thought you had it until this person
came along and drove up the price.
the steady hand: They hold up their bid card, never wavering, and
maintain steady eye contact until they win.
the discreet nodder: Who got that item? No one knows.
48
Blending historical space
with modern style turns a
heritage building into a
family suite
A condo with A condo with
character
character
49
HOMEsTYlE
character
character
BY: AngElA kippErs
pHOTOs BY: JAMEs WilsOn
Margot Brideau relaxes in her familys new
home on the top foor of the historic Dearborn
building in uptown Saint John. The unit is one
of 13 modern residential spaces developed by
renovating two century-old structures.
50
I
t took a few years, but Margot and Keith
Brideau have fnally found a place to call
their own in uptown Saint John, n.B. The
young couple, known for their ties with
property frm Historica DevelopmentsKeith as
founder and Margot as manager of fnance and
administrationsays it was about fnding the
right building with the right feel and location.
What they found were two buildings: the
Dearborn on Prince William Street, and the
adjacent Smalleys, both built in the late 1800s
and listed in the Canadian Register of Historic
Places. The two units in the centre of the Port
Citys business district would become home, in
part, to the couple and daughters Ava, 7, and
Lauren, 14.
Historica Developments bought the buildings
in 2005. The frm is known for repurposing
underutilized heritage units into modern living
spaces in the city. They have renovated the
Dearborn and Smalley buildings to house 13
apartments and four commercial businesses
two eateries, a ftness centre and a job-placement
agency. On historic Prince William Street,
known for its hip eateries, start-up frms and
commanding architecture, Margot and Keith have
fashioned their own urban space on the top foor
by leveraging the beauty and grace of Saint Johns
storied past.
Warm, time-beaten ceiling beams of spruce
and hemlock meet cool, stainless steel lighting
fxtures. A rustic, chalky white-coloured brick
wall is paired with a sleek, modern iron, glass
and tamarack staircase. Metres away is the Saint
John Harbour, of which the units offer excellent
views. To the southwest is Partridge Island, which
in the early 1800s served as a quarantine station
for Europeans seeking refuge in north America.
Westward is the port, serving oil tankers, cargo
vessels, cruise ships and pleasure craft.
Warm, time-
beaten ceiling
beams of spruce
and hemlock
meet cool,
stainless steel
lighting fxtures.
51
HOMEsTYlE
top leFt: Margot and Lauren share time in the familys kitchen and dining area.
Margots sister, Lindsay McLaughlin, created the artwork hanging in the dining room
by using photo-editing techniques specifcally for the space. The dining table is from
Rosetta Fly Penta and the chairs are by Zuo Modern.
bottoM leFt: A master bedroom wall features simple artwork, an entertainment unit
and electric freplace.
top: Stainless steel appliances and minimal decor create a sleek, modern feel in the
units kitchen.
leFt: Keith and Margot chose modern, yet elegant, lighting fxtures, such as this one
from Nueva.
52
The Smalleys and Dearborn, which have a
combined interior, span one city block with a
four-storey faade on Prince William Street and a
fve-storey faade on Water Street. Built between
1877 and 1881 after the Great Fire in Saint John,
theyre cited as good examples of commercial
Italianate architecture by the Canadian Register
of Historic Places. The units were formerly used
for trade and manufacturing frms, serving as
sites for Dearborns Spice Mill, chocolatiers Moirs
Ltd., LH DeVeber & Sons and Arthur B. Smalleys
Jewellery, to name a few. More recently they
housed a business school.
My vision has always been where we are
now, says Keith. Ive been promoting uptown
living for years. now its our turn. He peers
through the oversized windows onto Water
Street below. We just needed a space that was
big enough and unique enough, he says. The
1,790-square-foot unit and its 790-square-foot
roof-top deck offer ample room for the young
family, its two pomeranians Julio and Lola, and
cats Len and Roxie.
Fourteen-foot-high ceilings create an airy
welcome in the units main living space. The
ceiling, originally 3.5 metres high, was extended
by removing tiles, framework, ductwork and
insulation to reveal the roofs original wooden
beams. To make up for loss of insulation, the frm
NICE
MOVES
9028176007
JULESCHAMBERLAIN.CA
AGENTIMMOBILIER/REALTOR
top: Margot spins tunes at her DJing station on the units loft. The young mom has been DJing as a
hobby for about fve years.
opposite paGe top: Five large windows allows family members and visitors to enjoy superb views
of Saint Johns Harbour, Water Street and Market Square areas.
opposite paGe bottoM: Keith and Margot Brideau enjoy preparing meals in their new, modern,
light-flled kitchen. Original spruce and hemlock beams highlight the space.
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53
HOMEsTYlE
added six-inch rigid foam board from the rooftop.
We knew we were replacing the roof anyway,
Keith says. The golden hue of the wooden beams
creates a stunning ceiling. When frst exposed,
however, Margot and Keith doubted the beams
would be worth restoration. From years of grit
and soot they were blackened, says Margot. After
sanding a sample area, they had renewed hope.
Heritage buildings have tons of character and
potential, but you have to get rid of a lot of stuff
that you see to reveal whats left over, Keith
says. They decided to only refurbish the beams
in the main living space, which encompasses the
kitchen, dining and living room areas. This is
where the impact is, says Keith.
After roughly 320 hours of sanding by hand
and additional time varnishing, the exposed
beams were a designers dream. Keith says
sandblasting is a messy and time-consuming
process. To further add interest to the ceiling,
Historica incorporated a skylight where an air
conditioner was once housed using repurposed
wood that matched existing beams from other
renovation projects. Two other skylights were
also built into the girls rooms.
A signature attraction is an original brick
wall that complements modern furniture and
electronics. Since it was rough and discoloured
over time, Margot and Keith frst considered
54
sandblasting or painting the greyed, uneven
brick. Ultimately, they decided to leave it as is.
While surfng online, scanning through images
of condos in Boston and new York City, Margot
noticed many brick walls with a similar, imperfect
look. Its a wall they have come to love. Its a
unique thing, says Keith. It doesnt look perfect.
Thats not what were looking for. What were
looking for is a contrast of the [new] and heritage
feel, tying it together in the right quantity.
Interrupting the brick is a doorway casing for
the couples bedroom, which, with a few steps
down is in the Smalleys unit. With tray ceiling
lighting, a dimmer switch and electric freplace,
the room is a cozy and welcoming retreat.
To update the buildings, Historica installed
energy-effcient heat pumps as well as backup
electric baseboard heaters. The units were
originally heated with an oil-fred burner and,
more recently, with natural gas. Two-pound
foam insulation was added to exterior wall
spaces, and existing window frames received
new Thermopane glass. All walls are painted
a crisp white except young Avas. She did not
want white, says Margot. not only are the walls
purple, but the ceiling is blue. Chandeliers add a
further spark of fun to the girls abodes.
Little details ensure the homes fow and
continuity. A modern staircase, custom-designed
by local craftsman Dave Dupuis using iron,
glass and tamarack, complements the existing
spruce and hemlock beams. A loft above the
entranceway is supported by iron beams,
matching the staircase railing, that are suspended
from the ceiling. It was frst recommended that
the platform be supported by beams from the
foor, says Keith. But we didnt want to see
supports as we entered the spacewe thought
that would interrupt the fow.
The loft is the perfect platform for housing
Margots DJ equipment. A hobby for about fve
years, it allows Margot to share her longtime
love of music; shes able to spin tunes for guests
entertaining in the space below. Discreetly
located off the loft is the cats room. Complete
with a fapped pet door and ventilation system
that operates around the clock, it stores litter
boxes and hides cleaning supplies. As a pet lover
whos rented many apartments, Margot says she
appreciates the addition. In apartments, you
With an electric
freplace, the
room is a cozy
and welcoming
retreat.
55
EATing in HOMEsTYlE
38 Fielding Avenue, Dartmouth, N.S.
468-8431 sales@genuinekitchens.com
quality, function ~ style
never have a good place for the litter boxes, she
says. The couple has also customized its rooftop
living space, which features a hot tub, barbecue
station, bar area with sink and fridge, and a
shower unit. A built-in nook in the northeast
corner offers a cozy place to relax. The couple
found dcor inspiration by attending a design
show in Toronto in January 2012.
The kitchen cabinetry is a high-gloss white
and accents are in turquoise. Furnishing was a
challenge, says Margot. The couple found an ideal
mix through the Internet, choosing pieces from
Zuo Modern, Rosetta and Bellini Modern Living.
Choosing lighting fxtures was also onerous.
We went through lighting magazines a million
times, says Margot. Keith would tag his top picks
with plastic fags, then she would go through
choosing her own favourites, she says.
top leFt: Tray ceiling lighting
adds character and a touch of luxury
in the master bedroom.
top riGht: An original brick wall separating
the Dearborn and Smalleys buildings was kept
in its found state, providing historic character to
a newly renovated space.
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57
HOMEsTYlE
Keith, Margot and other members of the
Historica Developments team are no strangers to
heritage home renovations and the uncertainly
that surrounds it, but the Dearborn and Smalleys
buildings posed some fresh challenges. A new
electrical system, which required the addition of
a transformer, as well as a new sprinkler system,
were projects new to Historica. In addition, the
units southern-facing wall, 16 inches thick, had
its share of leaks. Big leaks, says Keith. Repair
quotes ranged from $22,000 to $110,000. Floors
also required a fair bit of tinkering to level, he
says.
Challenges are always expected with heritage
homes, says Keith. You see a lot of stuff, but you
dont realize what youve got until youre into
it. Determining a budget is diffcult, he adds.
What weve learned is that it always costs more
than you think, and it always takes longer than
you think. But even with that knowledge, Keith
says the payoffs are worth it. The ceilings, the
brickwork, he says, you just cant get this in a new
home build. Replicating such features would be
costly and would not produce the same effect,
he says. And the ease of uptown living is another
great bonus.
Keith raves about the conveniences of their
particular unit. We have Blossoms downstairs if
we want a healthy lunch, Piece O Cake is across
the hall for dessert, he says. Then, if you want
to burn that off you can go to CrossFit. Laurens
school, a major shopping centre with pharmacy
and other amenities, and the couples place of
business are within a few blocks. We laugh about
it, says Keith, but it takes more time to wait for
the elevator than it does to walk to work.
o
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means better quality, better adhesion and better scrub and stain
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Nova Scotia
Bucks Home Building Centre
902-543-2445
Cameron Home Hardware Building Centre
902-827-3534
Chester Home Hardware
902-275-4839
Enfield Home Hardware Building Centre
902-883-2266
Gows Home Hardware
902-543-7121
Payzant Home Hardware Building Centre
902-864-0000
Payzant Home Building Centre
902-468-3500
Rafuse Home Hardware Building Centre
902-542-2211
Redmonds Home Hardware
902-826-2517
Rockwell Home Hardware
902-678-2124
Windsor Home Hardware
902-798-3222
New Brunswick
Cooks Home Hardware Building Centre
506-857-2111
Elmwood Home Hardware Building Centre
506-858-8100
Dieppe Home Hardware Building Centre
506-382-8100
Fredericton Home Hardware
506-458-9540
Hatfield Home Hardware Building Centre
506-635-1414
Loch Lomond Home Hardware Building Centre
506-658-4663
Magnetic Hill Home Hardware Building Centre
506-854-4753
Roblynn Home Hardware Building Centre
506-446-6824
Simms Home Hardware Building Centre
506-454-4663
Prince Edward Island
Charlottetown Home Hardware
902-892-8509
winter_tag_Layout 1 12-10-24 1:18 PM Page 1
srent@metroguide.ca
@eastCoastliving
east Coast living magazine
FEEDBAck
top: Lauren, Margot and Keith enjoy a birds-eye view from their rooftop deck.
bottoM: The Smalleys structure (left) and Dearborn building, as seen from
Water Street. Both buildings are cited as good examples of commercial
Italianate architecture by the Canadian Register of Historic Places.
58
Cest fromage!
BY: vAlEriE MAnsOur
pHOTOs BY: DEnnis EvAns
This gnocchi, prepared by Morris East in Halifax, is
chock-full of local cheeses, including Old Growler Gouda
from That Dutchmans Farm and Fox Hill quark.
59
EATing in
W
hen you think cheese, you might think of
France. But maybe you should think East
Coast, where artisanal cheese making has
moved well beyond a craft. From Cape Breton
sheep cheese and Prince Edward Island clothbound
cheddar, to new Brunswick raw milk cheese and
newfoundlands own camembert, our cheese scene is
full of surprises.
Often described in wildly poetic termsmilks leap
toward immortality, the soul of the soil, and the purest,
most romantic link between humans and the earth
cheese is a vital, versatile and much-discussed element
of our cuisine. There are more than 1,000 varieties of
this ancient food, with well over 300 from France alone.
Its so much part of the culinary culture of a country,
says Jennie Dobbs, owner and manager of Morris East
Restaurant in Halifax. Artisanal cheese has made leaps
and bounds here. Theres a growing appreciation.
Dobbs buys cheese from various sources, including new
Brunswicks Bergerie aux 4 Vents, where she discovered
a Tomme le Champ Dor that punches with favour.
Dobbs thinks presenting a cheese plate is the best
way to show off local cheeses. Our guests want to know
what the cheese is, where its from and the favour
profle, she says. They love being talked through the
cheese; they want to know every single detail. The
enthusiastic restaurateur has always been passionate
about cooking with cheese, whether its gooey brie in a
mushroom omelette, or a grilled cheese sandwich with
sharp cheddar, layered with bacon and tomato chutney.
Dobbs uses quark cheese from Fox Hill Farms in the
Annapolis Valley for rich and favourful cheesecake (see
recipe on page 63). She even uses it in gnocchi, along
with Old Growler Gouda from That Dutchmans Farm
in Upper Economy, n.S. (see recipe on page 61). I think
people are passionate about cheese because its so
favourful, says Dobbs. I think it is just really a beautiful
food product to enjoy.
After working internationally as a chef, cheese lover
Ron Muise returned to his native Cape Breton, n.S.
to start a sheep cheese business called Wandering
Shepherd Cheese. He says ewe milk is popular because
of its favour and its easy-to-digest proteins. He makes
a range of cheeses including blue, which has a strong
favour some people traditionally fnd diffcult.
Im surprised with the amount of blue cheese people
like, he says. I started making it just for myself, but
people wanted it. He has an imaginative use for blue
cheese by mixing it half and half with butter, rolling it in
wax paper and storing it in the freezer for later use on
lamb burgers, roasted vegetables, under chicken skin or
mixed into pastas (see recipe on page 63).
Locally made artisanal cheese is getting popular in
East Coast kitchens
cheese plate perfection
Remove cheese from the fridge in advance, as it tastes best at room temperature.
Present variety in your textures: soft, semi-soft and hard. For your cheese source:
goat, sheep and cow milk.
Provide separate knives for each cheese.
Garnish with fruit for an appetizing display.
60
Muise has started a small industry, as he has
two other farms producing ewes milk that he
then buys for his cheese. Business is good and
he consistently sells out. He enjoys the process,
particularly taking note of how favour varies
depending upon what the animals eat.
On Prince Edward Island, Cows Creamerys
cheese-maker Armand Bernard is involved in
a business that was important to the island
historically. Traditionally, there were lots of
cheese factories on the island, says Bernard. If
you had milk, youd make cheese from it. They
were groups of farmers, co-ops, independent
groups. Older people, he says, will come in
looking for cheddar similar to what they ate
years ago. Bernard creates Extra Old Cheddar,
Applewood Smoked Cheddar, and Avonlea
Clothbound Cheddar that has won several
national awards. The recipe for the Clothbound
Cheddar is from the Orkney Islands, north of
Scotland. The clothbound is a little bit drier and
has a more complex favour, says Bernard. Its
like a fve-mile cheese. When you have a good
cheese, take a bite with your frst snack and down
the road fve miles, the favour is still on your
tongue.
I love trying different cheeses, he says. I am
not much of a cook. I just love it the way it is.
Bernard says the reputation of East Coast cheeses
is growing and that hes often amused when he
does samplings in Ontario. The look on some
peoples faces is priceless. They think theyre just
grabbing a piece of cheese and walk away. Some
stop and turn around and come right back, he
says. Access to good cheese is what makes a meal
special, Dobbs says. What blows my mind is
quality cheese judiciously tastes a thousand times
better. Even if its a bit more expensive, it doesnt
take much to transform an ordinary dish to the
extraordinary, she says.
o
Jennie Dobbs, owner of Morris East, left,
and Lauren Marshall, head chef, use a
number of locally produced cheeses in
their recipes. Dobbs says even a little bit
of top quality cheese can take a dish from
ordinary to extraordinary.
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61
EATing in
Shrimp and Green Pea Risotto
pulled lamb shoulder
poboy with lauchies
Tomme
Lauchies Tomme, a raw ewe milk cheese with a lovely nutty fnish, is named
after cheese maker Rons son Lauchlan. For a sharp twist, add fresh chilies,
coriander and lemon zest to the lamb. Recipe courtesy Ron Muise, Wandering
Shepherd Cheese
INGREDIENTS
5 lb (2.2 kg) Cape Breton lamb
shoulder
3 gloves local garlic
45 sprigs fresh local
rosemary
2 Tbsp (30 ml) olive oil
Sea salt and fresh ground
pepper
Red onion marmalade:
6 red onions
2 cloves local garlic
1 Tbsp (15 ml) whole grain
mustard
1 Tbsp (15 ml) balsamic
vinegar
Sea salt and pepper to taste
Herb of your choice
Poboy:
Fresh baguette
Pulled lamb shoulder
Red onion marmalade
Lauchies Tomme, a few
slices
DIRECTIONS
For the lamb:
1. Preheat oven to 400F (204C).
2. Score lamb and rub crushed garlic,
chopped rosemary, oil, salt and pepper
into meat.
3. Place lamb in a deep roasting pan and
cover tightly with foil. Put in oven for
20 minutes, and then reduce to 350F
(175C) and cook for about 4 hours, or
until lamb is coming off the bone.
For the red onion marmalade:
1. Slice onions thinly, saut on low heat
until soft. Add garlic and continue to
cook for 45 minutes on the lowest heat.
2. Add mustard and balsamic vinegar and
cook for another 10 minutes.
3. Season with sea salt, fresh ground
pepper and your choice of fresh herb.
For the poboy:
1. Slice the baguette down the middle,
spoon the lamb, then the marmalade.
Top with Lauchies Tomme. (If you
dont have any, use any cheese that
melts nicely.)
2. Broil until cheese bubbles and browns.
Oven-dried Tomato,
local Herb and cheese
gnocchi
The gnocchi features two local cheeses: quark, plus Old Growler Gouda from
That Dutchmans Farm. Recipe courtesy Jennie Dobbs, Morris East
INGREDIENTS
4 large vine ripe tomatoes,
cut into wedges
1/4 cup (60 ml) extra-virgin
olive oil (EVO recommended)
Salt and pepper to taste
1/4 cup (60 ml) butter
1/2 cup (125 ml) white onion,
small dice
2 garlic cloves, chopped fne
1/2 cup (125 ml) favourite
local white wine
4 sprigs of fresh thyme,
leaves removed from stem
1 lemon, zested and juiced
1/2 cup (125 ml) Fox Hill
quark cheese
1 bunch fresh parsley,
chiffonade
12 leaves fresh basil,
chiffonade
1 small block Old Growler
Gouda, shaved with a peeler
DIRECTIONS
2. Cut each tomato into 6 wedges, toss in a
bowl with half the olive oil, plus salt and
freshly cracked pepper. Place wedges
skin side down on a cooling rack on a
sheet pan. Bake for 25 minutes, or until
tomatoes have reduced by half. Set
aside.
3. Melt butter in a large shallow pot
over medium heat. Add onion, cook
for about 3 minutes. Add garlic and
continue to cook for another 2 minutes.
Add wine and reduce by half.
4. Add cooked gnocchi, fresh lemon
juice and zest, quark, fresh herbs, the
remaining olive oil and oven-dried
tomatoes.
5. Garnish with gouda.
gnocchi
INGREDIENTS
1 lb (450 g) Yukon Gold
potatoes, peeled and boiled
4 egg yolks
Pinch of freshly grated
nutmeg
1 lb (450 g) Fox Hill quark
cheese
4 oz (100 g) Old Growler
Gouda
2 cups (500 ml) all-purpose
four
Flour for dusting
DIRECTIONS
1. Drain potatoes. Mash or rice them while
still warm. In a small bowl, whisk egg
yolks with nutmeg, then add quark and
gouda. Fold egg mixture into potatoes.
2. Knead the potato and egg mixture,
adding four gradually until a smooth,
but sticky, dough forms, about 3
minutes.
3. Rest dough for 30 minutes in fridge.
Bring a large pot of salted water to boil.
4. Dust your hands, dough and work
surface with four. Cut dough into
6 equal pieces. In a back and forth
motion, roll each into 1/2-inch (1.3-cm)
thick rope. Then slice the rope into
1/2-inch (1.3-cm) thick rounds. Place on
foured sheet pan.
5. Drop half in the boiling water, stirring
gently and continuously with a wooden
spoon. Cook for about one minute after
they reach the pot surface. You can
freeze other half for later use.
6. Remove gnocchi with a skimmer, and
use as explained.
Indulge in some local cheese such as Geai Bleu, in back, Tomme le
Champ Dor, left, and Old Growler.
62
Jalapeo poppers
This is a fun way to use jalapeo peppers. They have a cheesy zing!
Recipe courtesy Jennie Dobbs, Morris East
INGREDIENTS
24 jalapeo peppers
1 bulb garlic, roasted in oven
2 cups (500 ml) Fox Hill quark
cheese
1/2 cup (125 ml) shredded
Dutchmans Gouda
2 cups (500 ml) shredded
mozzarella
1/2 cup (125 ml) shredded
parmesan
2 tsp (10 ml) smoked paprika
1 lemon, juiced and zested
Salt and pepper, to taste
2 cups (500 ml) all-purpose
four
4 eggs, whisked
45 cups (1 L 1.2 L) bread
crumbs
6 cups (1.5 L) grape seed oil
DIRECTIONS
1. Preheat oven to 350F (175C). Oil a sheet
pan and place peppers. Bake for 15
minutes. Cool to room temperature.
2. Slice the top off the peppers, then slice
again from top to end on one side only.
Remove seeds, and rinse thoroughly
under cold water.
3. Remove skin from roasted garlic. Chop
and mix in a bowl with the cheeses,
smoked paprika, and lemon. Season
with salt and pepper.
4. Fill the peppers with the cheese
mixture, and roll back up to mimic its
original shape. Chill in refrigerator for
about 30 minutes.
5. While the peppers are chilling, bring out
three similar sized bowls. In one bowl
put four; in another, whisked eggs; and
the third, the breadcrumbs.
6. Drop each pepper in four to coat, then
into egg, and fnally into breadcrumbs.
7. In a wide, shallow pot heat oil on
medium heat for about 10 minutes to
375F (190C). Cook poppers until crisp
and golden in colour (4 at a time for
about 4 minutes), and place on paper
towel, sprinkle with kosher salt.
Jalapeo Poppers
roasted garlic Aligot
Aligot is a French dish of potatoes, garlic and cheese. These are no ordinary
mashed potatoes! Recipe courtesy Ron Muise, Wandering Shepherd Cheese
INGREDIENTS
2.2 lb (1 kg) local foury
potatoes
1/3 cup (80 ml) unsalted
butter
3/4 cup (150 ml) cream
4 cloves roasted local garlic
3/4 cup (165 g) Lauchies
Tomme
DIRECTIONS
1. Boil potatoes for 20 minutes, drain, and
peel skins. Let dry for a few minutes.
2. Put through a food mill or a potato ricer.
3. Fold in cold butter, cut in tiny pieces.
When fully absorbed, slowly fold in
warm cream.
4. Add roasted garlic and cheese. Season
to taste.
roasted Butternut squash
soup with gorm Ailig and
pears
The cheese adds to the richness of this squash soup. Recipe courtesy Ron Muise,
Wandering Shepherd Cheese
INGREDIENTS
2 shallots, roughly chopped
Olive oil
1 butternut squash, peeled,
deseeded and cut into 1 inch
x 1 inch (2.5 x 2.5 cm) pieces
6 cups (1.5 L) homemade
vegetable stock
1 local pear, peeled and cored
1/2 lb (225 g) Gorm Ailig
1/4 cup (60 ml) cream
Fresh thyme
DIRECTIONS
1. Toss shallots in olive oil and roast with
the squash at 400F (204C) for 30 to
45 minutes, until soft and edges are
starting to crisp.
2. Heat the stock and add the squash and
chopped pear. Remove from heat and
mix with a stick blender or a food mill,
until you have a velvet fnish.
3. Return to simmer and add cheese,
cream and fresh herbs.
4. Season to taste.
63
EATing in
Fox Hill Quark
cheesecake
This rich, but not too rich, cheesecake features local quark cheese instead of
the more traditional cream cheese. Recipe courtesy Jennie Dobbs, Morris East
INGREDIENTS
1/3 cup (80 ml) butter, melted
1 1/2 cups (375 ml) graham
cracker crumbs
1 1/3 cups (330 ml) organic
cane sugar
2 1/2 cups (625 ml) Fox Hill
Quark cheese
1 vanilla bean, seeds scraped
1 1/4 cups (300 ml) whipping
cream
1 package gelatin
1 lemon, juiced
DIRECTIONS
2. Mix melted butter, graham cracker
crumbs and 1/3 cup of sugar together.
3. Press graham mixture evenly in a lined
spring-form pan.
4. Bake for 8 to 10 minutes, cool.
5. With an electric mixer, with whisk
attachment, whisk quark, the rest of
the sugar and vanilla bean until the
sugar has dissolved and is a smooth
consistency.
6. Whip the cream until soft peaks form.
7. Melt the gelatin and lemon juice on low
heat, and cool until just slightly above
room temperature.
8. Fold everything together until all
ingredients are evenly combined.
9. Place the cheesecake mixture on top of
the crust. Set in fridge for about 3 hours.
10.Slice cake, and top with the cranberry
and strawberry compote.
strawberry cranberry
compote
INGREDIENTS
2/3 cup (160 ml) organic cane
sugar
1/4 cup (60 ml) water
1 cup (250 ml) cranberries
1 cup (250 ml) strawberries,
sliced
DIRECTIONS
1. In a small saucepan, melt sugar and
water together.
2. Add cranberries, and on medium heat
cook for about 5 minutes, or until
cranberries begin to pop.
3. Add strawberries and continue to cook
for about 5 to 6 minutes.
4. Cool mixture.
gorm Ailig Tart
The inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist.
Recipe courtesy Ron Muise, Wandering Shepherd Cheese
INGREDIENTS
18 oz (500 g) puff pastry
1/4 cup (60 ml) sour cream
5 shallots, thinly sliced
18 oz (500 g) Gorm Ailig
1/4 cup (60 ml) pine nuts
1 cup (250 ml) of spinach,
roquette or other fresh
greens, chopped
DIRECTIONS
2. Roll out pastry to 1/4 inch (0.6 cm), place
on foured baking sheet.
3. Spread sour cream over pastry and then
layer sliced shallots, crumbled blue
cheese and nuts.
4. Bake for 20 to 25 minutes.
5. Cover with fresh greens and slice into
generous pieces. Serve warm.
gorm Ailig Butter
This unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese,
can be frozen and used in pasta, on steak or even in a lamb burger. If you
dont have Gorm Ailig, use Roqueforte or Danish Blue. Recipe courtesy Ron Muise,
Wandering Shepherd Cheese
INGREDIENTS
1.1 lb (500g) Gorm Ailig
1.1 lb (500g) unsalted butter
DIRECTIONS
1. Put the crumbled cheese and butter (left
at room temperature) in the mixer. Mix
until well blended.
2. On a piece of parchment paper, drop
cheese mix and form a log. Wrap paper
in plastic wrap and put in freezer.
3. To use, remove from freezer and cut a
1/2-inch (1.3-cm) round. Return the
unused amount to the freezer.
Fox Hill Quark
Cheesecake
64
With international inspiration and a
locally sourced leafy green, this take
on seafood will stir your creativity
in the kitchen.
BY: siMOn THiBAulT
pHOTOs BY: JErEMY TsAng
savoury
seaweed
Miso soup is a staple in Japanese restaurants,
served at any meal, including breakfast.
Luis Clavel with Seasons by Atlantica in
Halifax created this miso soup with wakame
seaweed, as well as baby corn for texture, and
a bit of foam for visual effect.
65
EATing in
A
tlantic Canadians have become part of a wave of people
who crave local foods, but their bellies have become used
to global favours. It leaves you to wonder if its possible
to reconcile a desire for international tastes while using
what is found in this region. The answer to that lies rippling under
the water and anchored to the shores: seaweed.
The folks at Acadian Seaplants Ltd. may know this better
than anyone else. For years, they have been supplying Japan
with whats known as Hana-Tsunomata, a very specifc blend
of Irish moss seaweeds developed by the company. Its rich and
vibrant yellows, reds and greens, as well as its distinctive texture
are prized in Japan, Korea and other parts of Asia. The Japanese
are so knowledgeable about seaweeds as food, says Robert
Sperdakes, director of sales and marketing at Acadian Seaplants.
People look towards the Asian world for many things: medicine,
food trends, healthy eating.
In the case of Hana-Tsunomata, the product is found as
an ingredient in pre-packaged seaweed or kaiso salad mixes
throughout Japan. But salads arent the only place that seaweeds
are found. Kombu, a type of dried kelp, is used in Japan in the
making of dashi, a stock base used in myriad Japanese dishes.
Kombu is rich in glutamic acids, an amino acid that provides
rich savoury notes in foods. The Japanese named this meaty and
satisfying favour as umami, what has become known as the
ffth taste. These are the same favour profles found in Parmesan
cheese, aged beef and mushrooms. And seaweed has it in spades.
Although most people think of Japan when they think of people
eating seaweeds, people in this region dont bat an eye when you
mention dulse. The dark red fakes of the dried seaweed have
been eaten as a snack in coastal regions on both sides of the
Atlantic for centuries. Some people have been known to eat dulse
in its fresh form, when its still very young and tender.
For generations, East Coast Canadians have used seaweeds for
agricultural needs as well, from fertilizing gardens to animal feed.
During the 20th century, people in coastal areas would harvest
various types for processing in food products, mostly to be made
into gelling agents, such as carrageenan.
But the tradition of culling and using seaweeds has become
somewhat forgotten over the years. Goldie Gillis and her husband
Gilbert know this very well. The duo gather Irish moss on the
coast in Point Prim, P.E.I. Gillis, who grew up in Sydney, n.S.
wasnt used to cooking with seaweed. I didnt grow up with the
Irish moss fshery, she says. I was introduced to that by Gilbert
who has harvested it since a boy with his dad. We harvested the
storm-tossed moss with handmade, long-poled scoops from the
shores of Point Prim. It was a great supplement to our income in
the early years of married life.
Fast forward to years later, and the couple now host Seaweed
Secrets during the tourism season in P.E.I. Its a tour-cum-
cooking class where people learn about harvesting Irish moss and
its uses, such as fertilizing gardens, commercial food production
and even home cooking. The Gillis family used an old recipe for a
dessert, says Goldie. Its an Irish Moss Blanc Mange, which was a
pudding dessert. I still use that recipe and also do a variation of it,
the Irish Moss Pie. Goldie also cooks with whole kelp and fakes
of dried dulse.
But there are people in the area
who are bridging both the Asian
and Canadian uses of seaweeds.
Chris Aerni, who runs Rossmount
Inn in Saint Andrews, n.B. is a big
fan. The Swiss-born chef had never
really been exposed to sea vegetables
until he spent some time in Australia
during the 1980s. In Australia, you
get an Asian infuence, so you see
seaweed products on the market, so
thats where I started exploring, he
says. Those explorations continued when
Aerni moved to new Brunswick, and he
soon found suppliers who could provide
him with beautiful seaweeds. In spring, we
get fresh, young and tender kelps, he says.
We use them in soups, cut into small strips,
or sometimes to wrap things, such as salmon
tartare, or something like that. Aerni, whose
menu changes with the seasons, mentions that
when the kelps become too large, he tends to go
to dried kelps. For instance, if we produce a stock
we would use it to give additional favour, he
says. When we make sauces or stocks for a clear
seafood soup, we would use a little bit of it, very
thinly sliced, together with other vegetables to fnish
it off.
As for its favour, its a question of quantity, says
Aerni. You can make delicate stocks with it if you
have the right quantity, or you can overpower it. If you
use it in a fne way, like in a Japanese kitchen, it feels
very clean on the palate. As for his attraction to it, Aerni
jokes that in Switzerland, seaweeds werent exactly
commonplace: Its a unique product, really, he says.
Obviously being a wild product makes it attractive.
Over at Seasons by Atlantica, executive chef Luis Clavel
says that for him, seaweed has a texture and favour
that is underappreciated. For him, the challenge is to
make it as accessible as possible. With seaweed, its all
about play, he says. Its about discovering other options
other than what it is meant for. In his case, Clavel uses
seaweed as favouring agent in sesame-favoured choux
pastry that he then deep fries into the shape of French
fries. Atlantic Canadians love fsh and chips, he
jokes, so why not play with it, and not bring the two
together?
When chefs around the world are looking
everywhere for new favours, techniques and
textures, its surprising what you can fnd in your
own backyard. For Aerni, using seaweeds in his
food is not just an easy way to eat locally, or stand
out from the crowd. Its part of his philosophy of
using as much of whats around him as he can. If
you dont like nature, he says, you cant be a good
chef.
o
Simon Thibault accepted a position as a consultant with
Acadian Seaplants after this story was written.
66
tYpes oF seaWeeDs
Although there is a long history of seaweeds being used in
kitchens in the West, most commercially available seaweeds
come from Japan and other parts of Eastern Asia, and are sold
using Japanese names.
irish Moss: A leafy seaweed found in many parts of the
Northern Atlantic. It has small fronds, similar to parsley, and can
be found in many colours. Its a major source of carrageenan, a
gelling agent used in ice creams, toothpastes and medicines. It
has very little favour, but is appreciated for its texture.
Dulse: Occasionally eaten when very young and tender, dulse
is generally sold dried, either in small pieces or as a powder. Its
red in colour and has a delicate minerality in favour.
KoMbu: Made from a type of kelp that is found in Japan, its
the basis for making dashi, a simple stock made from slowly
simmering the dried kelp in water.
WaKaMe: Small strips of seaweed that are most often
added to soups or salads. Sold dried, it has a tendency to
reconstitute easily. One small strand often quadruples in
size, if not more.
hiJiKi: Strands of seaweed that are sold dried, then
reconstituted and used as a textural component in
dishes. High in iron, it stands up to long cooking, unlike
most other seaweeds.
nori: Perhaps the most well known type of edible
seaweed, its used to wrap rice and fsh in the making
of sushi. It can also be cut into small shreds and placed
on top of dishes. Its very rich in umami and has a crisp
texture.
Dashi
Dashi is a building block of Japanese cuisine. Traditionally, its made
with kombu and katsuo-bushi, or dried bonito (tuna) fakes. But
today, most Japanese households buy instant packages of dashi. A
vegetarian version, also known as kombu-jiru, omits the bonito, using
umami-rich shiitake mushrooms instead, helping give the soup more
depth of favour. Recipe courtesy Simon Thibault
INGREDIENTS
1 inch to 1.5 inch square
piece of kombu*
1 dried shiitake mushroom*
1 cup (250 ml) cold water
*Kombu and dried shitakes
are available in many Asian
or specialty grocery stores,
as well as well-stocked
international or health food
sections.
DIRECTIONS
1. Place the kombu and mushroom
in the cold water in a pot. Allow
to sit for at least 30 minutes
before turning on the heat. You
can even leave it overnight in
the fridge if you like. This allows
the kombu to soften and yield a
maximum of favour.
2. Bring the pot to a boil, and
then lower the heat to a gentle
simmer. Allow to cook for about
5 minutes.
3. Turn off the heat and allow the
stock to stand for 3 to 4 minutes.
Strain through a sieve. Use
immediately.
The stock can be used for any soup
or sauce. The recipe can also be
doubled or tripled, using the same
proportions.
Popular seaweed varieties include,
from left, wakame, hijiki and Acadian
Seaplants Hana Tsunomata.
67
seaweed salad
The great thing about a seaweed salad is that you can use almost any type
of seaweed to provide contrasts in textures and favours. Although the recipe
asks only for wakame, hijiki works well, as does a little dulse for crunch. If a
salad made entirely of seaweed seems a bit much for you, this dressing works
well for a green or garden salad, which you can then mix your seaweeds into
as well. Recipe courtesy Simon Thibault (adapted from a recipe from Epicurious.com)
INGREDIENTS
2 Tbsp (30 ml) dried wakame
2 Tbsp (30 ml) rice vinegar
1 Tbsp (15 ml) soy sauce
1 1/2 Tbsp (22ml) vegetable
oil (grape seed is best)
1/2 Tbsp (7 ml) Asian sesame
oil
1 tsp (5 ml) sugar
1 tsp (5 ml) fnely grated
peeled fresh ginger
2 tsp (10 ml) toasted sesame
seeds
DIRECTIONS
1. First, soak the seaweed in warm water
for a few minutes until soft.
2. While the seaweed is rehydrating,
make the dressing. Whisk together the
rice vinegar, soy sauce, vegetable oil,
sugar, sesame oil and ginger.
3. Dress the seaweed greens, and top
with sesame seeds.
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seaweed pie
In the 1980s, a certain company produced a commercial where two kids
from Toronto gasp in shock when their grandfather announces that they will
have seaweed pie for dessert. Well, for those of you who wondered what it
was, Goldie Gilliss recipe will clear things up. We get this started before they
go to the shore, she says, so it can be ready when they return. The pie is
essentially a blanc mange, a type of milk-based pudding set with the natural
gelling agents found in the seaweed. Gillis also suggests pouring the blanc
mange into moulds for individual servings. Recipe courtesy Goldie Gillis
DIRECTIONS
For the crumb crust:
1. Mix the ingredients well together,
making sure to achieve an even texture.
2. Press into a greased pie plate and chill
for at least 2 hours.
For the blanc mange:
1. Soak the Irish moss in cold water for
15 minutes.
2. Wash the Irish moss thoroughly then
drain.
3. In a pot, combine the milk and Irish
moss and bring it all to a simmer.
4. Allow the mixture to simmer for
20 minutes.
5. Strain the liquid to remove any solids,
and add the vanilla and sugar. Mix
thoroughly to make sure the sugar has
melted.
6. Allow to cool slightly, for about 10
minutes.
To assemble:
1. Remove the piecrust from the fridge.
2. Pour the blanc mange over crumb
crust and cool. Serve with fresh fruit in
season.
INGREDIENTS
Crust:
1 1/4 cup (310 ml) graham
crumbs
1/4 cup (60 ml) white sugar
1/3 cup (75 ml) softened
butter
Blanc mange flling:
2/3 cup (150 ml) dry Irish
moss
4 cups (1 L) milk
1/4 cup (60 ml) sugar
1 tsp (5 ml) vanilla
Miso soup
Often served in Japanese restaurants alongside a meal, miso is eaten at
various points of the day in its country of origineven for breakfast. You
can add almost anything to the soup, but seaweed seems to be an ever-
present and stalwart ingredient. The seaweed in this case is usually wakame,
although hijiki can be used as well. Recipe courtesy Simon Thibault
DIRECTIONS
1. Add the miso to the dashi and bring to
a gentle simmer in a pot. Do not let the
soup boil.
2. Add the wakame and tofu to the pot.
Allow to simmer for about 5 minutes.
3. Add the green onion, as well as
any optional ingredients. Serve
immediately.
INGREDIENTS
2 cups (500 ml) dashi
2 Tbsp (30 ml) miso paste
1 tsp (5 ml) wakame
1 green onion, sliced
1/2 block frm tofu, cut into
cubes
Additional optional ingredients:
A poached egg
Sliced mushrooms
Japanese chile powder
(nanami togarashi)
Small handful of spinach or
other leafy green
69
EATing in
seaweed Fries with soy Mayonnaise
The fries in this dish are actually made from choux pastry, the same one used in making cream and cheese
puffs. This recipe is for the more adventurous, but is worth the extra effort and the wow factor it brings to the
table. Recipe courtesy Luis Clavel, Seasons by Atlantica
DIRECTIONS
Soy mayonnaise:
1. Blend well the mayonnaise, soy sauce, sesame oil and chives.
2. Season with salt and pepper, and refrigerate until needed.
Choux pastry:
1. Place the butter and water in a saucepan and, over medium heat,
stir until the butter has melted.
2. Remove the pot from the stove, and add the four all at once. Beat
until it becomes a very smooth dough.
3. Return the pot to the stove over medium-low heat, and stir the
mixture until it leaves the sides of the saucepan and forms a ball.
4. Remove from the stove once again, and allow to cool slightly.
5. Add the eggs, whisking constantly to prevent them from curdling in
the hot paste. Keep whisking until well incorporated.
Fries:
1. Heat the oil to 365F (185C).
2. Combine the seaweed, fresh ginger, sesame oil to the choux paste,
seasoning with salt and pepper.
3. Take 2 Tbsp (30 ml) of the paste and, using your hands, roll it into
the shape of a fry. A pastry bag with a large tip can also work.
4. Cook the fry in the oil until golden brown,* then remove from the oil,
seasoning with salt and pepper.
5. Serve immediately with soy mayonnaise.
* To ensure even browning and cooking, cook the fries in small batches
to make sure that the temperature of the oil doesnt drop. Otherwise,
you could end up with soggy and oily fries.
INGREDIENTS
Soy mayonnaise:
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) low sodium
soy sauce
1 tsp (5 ml) toasted sesame
oil
1 tsp (5 ml) chopped chives
Choux pastry:
1 cup (250 ml) water
1 cup (250 ml) all-purpose
four
1 cup (250 ml) of whisked
eggs (about 5 large eggs)*
1/2 cup (125 ml) unsalted
butter
Pinch of salt
* You want equal portions
by volume of both eggs and
four.
Fries:
4 Tbsp (60 ml) rehydrated
wakame seaweed
1/4 tsp minced fresh ginger
1 tsp (5 ml) sesame seed oil
The ffth
taste
In the early 1900s, a scientist
named Kikune Ikeda worked
for Ajinomoto, a Japanese food
product company. He discovered
that the salts present in kombu
were high in glutamatesan
amino acid. This favour was not
just salty, but more favourful,
leading ingredients to taste
better with a richer, almost meaty
favour. He dubbed this savoury
favour umami, and looked
to fnd a way to commercialize
this compound. One hundred
years later, chefs and food
scientists argue that umami is a
ffth taste, recognized in all kinds
of foods, such as ripe tomatoes,
anchovies, fsh sauce, dried
mushrooms, certain cheeses and
more. Ajinomoto would go on
to produce the frst commercial
available form of glutamic salts
for food preparation. Its known
as monosodium glutamate, or
MSG.
70
o
rdering a martini is a ritual. With origins going
back to the late 1800s, or perhaps earlier, this
American invention is the cocktail among
cocktails. Sweet, sappy, bright, bogus cocktails
served in martini glasses crumple in the presence of a true
martini. Its an honest-to-goodness, bone dry, three ounces
of chilled booze that purists know well.
When you order this before dinner, you know what you
want. You want dry, cold and boozy. You want to tell your
stomach, Dinner will be here soon, but in the meantime,
lets relax a little bit. Or a lot. The renaissance of classic
cocktails, often called pre-prohibition cocktails, dating
from the late 1800s to the early 1900s, has swept the entire
drinking world, including Atlantic Canada.
Although an American concoction, the classic martini
can have a local component. Kim Jesty, who manages
the cocktail list at Mavors in the Confederation Centre in
Charlottetown, P.E.I. and also worked at the sadly departed
42nd Street before that, is a regular user of local gin and
vodka. We do serve the Strait products (from Myriad View
Distillery in eastern P.E.I.), as well as P.E.I. potato vodka
(from Prince Edward Distillery, also in the eastern end of
the island), but we are in the planning for our new exciting
infused vodkas and will be looking for the perfect local spirit
to complement other local ingredients for the 2013 season,
she says.
Premium classic cocktails arent just a passing fad either,
according to Jeffrey Van Horne, bartender at Halifaxs The
Bicycle Thief, an excellent Italian waterside restaurant.
It is following what has happened
in the culinary world, says Van
Horne. Consumers are now, more
than ever, concerned with what is
in their food, where the ingredients
are coming from and how they are
prepared. The same thing is happening
with what people drink.
Real martinis are defnitely popular,
and not just with older businessmen.
Jesty can testify to that. The traditional
martini demographic is most defnitely
older, she says, but every year I see
younger participants in the world of classic
drinks. Ordering a martini makes some feel
sophisticated and mature. I would say 10 per
cent of our drinkers will order a starter martini
before ordering their wine with dinner, and I
have a few women that drink traditional martinis
BY: crAig pinHEY
pHOTOs BY: TAMMY FAncY
Martini
Get back into the spirit of this
classic cocktail
mix-up
Jeffrey Van Horne, bartender at The Bicycle Thief
in Halifax, N.S., whips up a classic martini, stirred
to keep them crystal clear, and retaining the
texture of the gin.
71
at my barincluding mebut generally more
gentleman do so. Women tend to order the
sweeter styles we offer.
Van Horne agrees with the 10 per cent fgure,
as well as with the increase in interest among
younger people and women. By the smallest
of margins you will fnd more men drinking
martinis than women, he says. Typically, I fnd
it is our mature diners more often than not who
order a classic martini to start their dinner, as it
is part of their tradition when dining out. But we
are seeing an increase in young people coming
to The Bicycle Thief to enjoy our great selection
of cocktails with their meals. not just the classic
martini but also other classic and modern
cocktails.
Dan Lazzari, who co-owns and manages
the cocktail list at The Barrels Head, a new
gastropub and wine bar in the Saint John suburb
of Rothesay, n.B., doesnt see that level of martini
consumption at his bar, but has certainly noted
the popularity of martini nights in the market.
The public perception of the martini is loaded,
says Lazarri. Martini nights have usually meant
a calling out to the ladies who gravitate to the
sweeterand brightervariations of the martini.
The default assumptions about martinis are
they are either too strong or too sweet. There are
these two polar camps and not much in between.
The pre-mixed martinis found in liquor stores
always sweet, pretty much a glorifed cooler
havent helped the public perception of what a
martini is.
There has been a proliferation of sweet
cocktails with names that are variations on
the martini, such as the crantini and appletini,
or even a peach martini, espresso martini or a
banana split martini. These are quite far from the
spirit of the classic version.
Van Horne, who calls himself a cocktail and
spirit enthusiast rather than a purist, reiterates
the need for clarity on the martini. The martini is
a type of cocktail, possibly the most well known
cocktail in the world, says Van Horne. I do not
believe in calling a cocktail a martini just because
it is served in the same glass as the martini.
o
INGREDIENTS
Dash of Regans Orange Bitters no. 6
2.5 oz Plymouth or Tanqueray no. 10 Gin
0.5 oz dry vermouth (Vermouth gets a bad rap,
says Van Horne, because most people dont
know that it is a wine and will go bad. It is best
to store it in the fridge after opening and throw
out that open bottle you have had for years)
Lemon twist
Add one dash of bitters, vermouth and gin to
mixing glass, then stir with lots of ice, 40 to 50
revolutions. Despite what James Bond prefers,
says Van Horne, I stir martinis to keep them
crystal clear, and so it retains the velvety smooth
texture from the gin. It is important to stir with
lots of ice instead of shaking because it allows you
to chill the martini without it being over-diluted.
The best martinis are served ice cold, so make
sure you pour your martini into a chilled or frozen
cocktail glass. Squeeze the lemon twist over the
glass and drop in.
Recipe courtesy of Jeffrey Van Horne, The Bicycle Thief
INGREDIENTS
Gin or vodka (vodka shaken/gin stirred)
Dry vermouth
Olives or lemon twist
I always ice my martini glass. Jesty says. And
for those who like a dry martini, I pour vermouth
over ice liberally and let sit while I prepare the
shaker and garnish. Once preparation is done, I
take the martini glass and swirl it around almost
as if Im getting ready to taste a fne wine. Once
all the sides have a thin layer of vermouth, I pour
ice and excess vermouth out, leaving only a light
coating of vermouth, then strain the spirit into the
chilled, vermouth-seasoned glass, garnish (olives
or twist) and serve.
Recipe courtesy of Kim Jesty, Mavors
INGREDIENTS
2/3 gin
1/3 dry vermouth
Garnish
The Barrels Head makes a gin martini, says
Lazarri. Its the classic recipe of 1/3 dry vermouth
and 2/3 dry gin. Its my personal favourite. I love a
dry martini. Ill sometimes coat the inside of the
glass with scotch before pouring in the martini. It
doesnt get any drier than that.
Recipe courtesy of Dan Lazzari, The Barrels Head
Three takes on the classic martini
Its an honest-
to-goodness,
bone dry, three
ounces of
chilled booze
that purists
know well.
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73
EATing in BuYing guiDE
Source directory
now that youve seen all the quality products and services available in Atlantic Canada, heres a guide to help
you access these products for your own home.
31 Westgate (p. 26)
(902) 457-3131
mail@31westgate.com
www.31westgate.com
amazing space interiors (p. 42)
lynzie@amazingspaceinteriors.com
www.amazingspaceinteriors.com
atlantic lighting studio (p. 24)
(866) 542-3431
www.atlanticlightingstudio.com

attica (p. 45)
(902) 423-2557
info@attica.ca
www.attica.ca
barnaby and co. (p. 10)
(506) 855-0035
www.barnabyandco.com

baths & Kitchens unlimited (p. 72)
(506) 867-7640
jparker@bathsandkitchensunlimited.com
www.bathsandkitchensunlimited.com

bay Ferries and northumberland
Ferries limited (p. 76)
(902) 566-3838
www.nf-bay.com
bellissimo (p. 6)
(902) 423-6014
info@bellissimoliving.com
www.bellissimoliving.com
the berkeley (p. 11)
(902) 802-0346
gloria.haskett@theberkeley.com
www.theberkeley.com
the billiard shop (p. 52)
(902) 490-0001

bogside Gallery (p. 47)
(902) 453-3063
www.bogsidegallery.com
bsh home appliances corp. (p. 7)
(506) 961-2572
kevin.melanson@bshg.com
www.thermador.ca

cabinetworks limited (p. 68)
(902) 468-8118
info@cabinetworks.ca
www.cabinetworks.ca

caesarstone canada (p. 2)
www.caesarstone.ca

creative sunrooms (p. 32)
(902) 455-7866
www.creativeca.fourseasonssunrooms.com
a cut above (p. 53, 72)
1-877-3lIndAl
www.acutabovehomes.ca

Dairytown processing ltd. (p. 60)
1-800-561-5598
www.dairytown.com
Doucet-Watts & Davis interiors (p. 8)
(902) 422-0963
info@dwdinteriors.com
www.dwdinteriors.com

east coast Dental (p. 12)
1-877-312-3229
info@eastcoastsmile.com
www.eastcoastsmile.com

emerald interiors (p. 46)
(902) 457-8799
eileen@emeraldinteriordesigns.com
www.emeraldinteriordesigns.com

encom alternative energy (p. 10)
(902) 860-0081
sales@encomgroup.com
www.encomgroup.com

Finishcoat painting ltd. (p. 54)
(902) 406-3066
offce@fnishcoatpainting.com
www.fnishcoatpainting.com

Gallery 1 Furniture centre (p. 5)
(902) 466-5552
www.gallery1furniture.com

Genuine Kitchens (p. 55)
(902) 468-8431
sales@genuinekitchens.com
www.genuinekitchens.com

Grohe canada inc. (p. 44)
(905) 271-2929
www.grohe.ca

halifax seed company (p. 41)
(902) 454-7456
info@halifaxseed.ca
www.halifaxseed.ca

hampton house Furniture (p. 32)
(902) 681-1640
sales@hamptonhouse.ca
www.hamptonhouse.ca

home hardware beauti-tone paints
(p. 56, 57)
www.beautitone.ca

Kitchen Design plus (p. 21)
louiseoharan@gmail.com
(902) 444-8007

lakecity Woodworkers (p. 27)
(902) 465-5000
retail@lakecitywoodworkers.com
www.lakecitywoodworkers.com
la-Z-boy (p. 9)
www.la-z-boy.com

lifestyle interiors (p. 25)
(902) 423-5604
(902) 477-2590 (fax)

link interiors (p. 30)
(902) 489-7777
wendy@linkinteriors.ca
www.linkinteriors.ca

Mahone bay trading company Quality
Footwear (p. 11)
(902) 624-8425
mbqfootwear@eastlink.ca
www.qualityfootwear.ca

Marine atlantic (p. 31, 33, 35)
1-800-897-2797
www.marine-atlantic.ca

Maritime lighting solutions (p. 8)
(902) 444-8090
www.maritimelightingsolutions.com

Maritime Window Film specialists
(p. 67)
1-800-667-8467
halifax: (902) 422-6290
moncton: (506) 855-0855
mrtint@rogers.com
www.cooltint.com

Marvin Windows & Doors canada
(p. 22)
(905) 670-5052
ngordillo@marvincanada.com

McDermott the seat Weaver (p. 46)
(902) 586-2074
seatweaver1@yahoo.ca

Metro building supplies (p. 52)
(902) 894-5536
buy@metropei.com
www.metropei.com

Mother hubbards Kitchens (p. 67)
(902) 444-3671
info@motherhubbardskitchens.com
www.motherhubbardskitchens.com

napoleon (p. 3)
1-800-461-5581
info@napoleonproducts.com
www.napoleonproducts.com

peak audio (p. 41)
(902) 455-7325
peak@peakaudio.ns.ca
www.peakaudio.ns.ca

produits neptune (p. 24)
1-888-226-7099
www.produitsneptune.com/en
Quebec Maritime (p. 16)
1-888-447-2020
info@quebecmaritime.ca
www.quebecmaritime.ca

redden brothers Development (p. 38)
(902) 835-2372
(902) 452-3485
gregredden@hotmail.com
robinson residential Design (p. 25)
(306) 352-6617
plans@robinsonplans.com
robinsonplans.com

royal lepage atlantic
Jules chamberlain (p. 52)
(902) 817-6007
jules@juleschamberlain.ca
www.juleschamberlain.ca

scotts nursery (p. 38)
(506) 458-9208
www.scottsnursery.nb.ca

source atlantic (p. 30)
(506) 632-1000
1-888-846-7637
sales@sourceatlantic.ca
www.sourceatlantic.ca

statement (p. 47)
(902) 455-0442
style@statement.ca
www.statement.ca

Vicwest (p. 75)
(819) 758-0661
msanterre@vicwest.com
www.vicwest.com

Vivid paint and Dcor a benjamin
Moore signature store (p. 54)
(902) 405-8562
offce@vividpaintanddecor.com
www.vividpaintanddecor.com

Wb Fowler industries inc. (p. 68)
1-800-290-8510
contact@wbfowler.com
www.wbfowler.com

Zephyr rug and home (p. 21)
(902) 446-4622
info@zephyrhome.com
www.zephyrhome.com
* supplied products and services for the
building feature on pages 2835
74
lAsT lOOk
We love this
quilt artist
art in fabric
Laurie Swim frst took up quilting as a young girl
growing up in the fshing town of Lockeport, N.S.
Quilting was a popular pastime for the ladies of her
community. Swims mother, who owned a store,
provided them with scraps of fabric she brought in
from the garment trade in Montreal. Swim took part
in making traditional quilts, but her initial interest
was short-lived.
She didnt return to the art form until after
studying fne arts at Nova Scotia College of Art &
Design (NSCAD) in Halifax, where she took a course
on weaving. That brought out my textile side,
she says of her frst experience with weaving. But
I found it rather confning. That training reminded
her of quilting, which she thought would be more
conducive to producing pictorial works. And the
fexibility of quilting, she says, ft her personality. At
that point, there was no turning back.
Swims been creating works of art with quilting
for the past 40 years, making her a leader in the
medium. She has written three books on quilting
and her work has been exhibited in galleries and
private collections from Halifax to Los Angeles.
While she says there was a revival in quilting in
the 1970s, its an art form that has always thrived in
Nova Scotia. Here in this province, I dont think it
ever died, she says. Swim now works in her own
studio in Lunenburg, N.S. where she sells her works.
She also offers workshops in the community.
Swim says creating any one quilt is time
consuming, of course. Her inspiration comes from
landscapes, historical references, scenes from the
Atlantic coastline and her own personal history.
This piece, Through the Arbor, was inspired by
memories of her niece running outdoors during
Swims wedding day. For me its like painting with
fabric, she says of quilting. I keep them raw and
loose like a painting. I think it engages people in a
way a painting might not.
www.artquiltpublishing.com
We love this
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travel by sea. save time. drive less.
Then, let the story begin.
Theres something romantic about taking the ferry. The sense of anticipation
that youre about to embark on a great adventurea true Maritime experience.

call 1-866-540-9228 or find your ferry tale at www.ferries.ca
the sea is filled with timeless
memories. were here to help
make new ones.
Halifax, NS
Digby, NS
Caribou, NS
Wood Islands, PEI
Boston, MA
Portland, ME
Bangor, ME
Saint John, NB
CARIBOU, NS
WOOD ISLANDS, PEI
SAINT JOHN, NB
DIGBY, NS
Theres something romantic about taking the ferry. The sense of anticipation
that youre about to embark on a great adventurea true Maritime experience.
Theres something romantic about taking the ferry. The sense of anticipation Theres something romantic about taking the ferry. The sense of anticipation Theres something romantic about taking the ferry. The sense of anticipation Theres something romantic about taking the ferry. The sense of anticipation Theres something romantic about taking the ferry. The sense of anticipation Theres something romantic about taking the ferry. The sense of anticipation
that youre about to embark on a great adventurea true Maritime experience. that youre about to embark on a great adventurea true Maritime experience.

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Inspiring home life in Atlantic Canada Inspiring home life in Atlantic Canada

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