Product: Tab10x13 PubDate: 05-11-2018 Zone: GTA …globelink.ca/wp-content/uploads/2017/12/Globe-Style-Advisor-Medi… · most coveted audience in our essential guide to inspired

Connect to Canada’s most coveted audience

in our essential guide to inspired living

Media Kit 2018

SUMMER 2018MEN’S EDITIONSUMMER 2018

MERCURY RISINGIntroducing the cinematic style and contemplative

songwriting of JOSEPH OF MERCURY

DES IGNBuild a bunkie for your growing brood

ENTERTAIN INGDive into the history of boozy punch

FASH IONLighten things up with a wardrobe of linen

Product: Tab10x13 PubDate: 05-11-2018 Zone: GTA Edition: 1 Page: SPReport_2254796 User: KCarriere Time: 04-19-2018 14:01 Color: CMYK

SPRING 2018

After more than 20 years on screen, EMILY HAMPSHIREis finally finding recognition in two dramatically different roles

THE MAVERICK

DESIGNGet primed for wabi-sabi interiors

ENTERTAININGCatch the wave of fizzy red wine

FASHIONThe rainbow of bold spring pieces

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TRAVEL 2018

HIDDENMEXICO

Uncovering the farm-to-bar scene luringepicureans to the land of mezcal

DESIGNSaltbox hopping across Newfoundland

TRAVELAirport hotels reimagined as chic retreats

FASHIONA diary of Chanel’s Hamburg homecoming


/ 2MEDIA KIT Q1 2018

Globe Style Advisor is our guide to inspired living, shining a spotlight on the most innovative personalities, places and products in fashion, beauty, design, tech, travel, food and drink.

Published six times a year on glossy, bold, oversized pages, the magazine connects with readers who value luxury, quality and life-enriching experiences.

THE GLOBE STYLE ADVISOR AUDIENCE IS

EDUCATED, AFFLUENT AND ENGAGED

See more Globe Style

CANADA’S STYLE ADVISOR

Circulation per issue

116,000Readers per issue

812,000 women 70/30 men

Source: Globe estimates

$110,585 avg. HHI. which is 34% higher than the average Canadian

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REACH YOUR PERFECT

AUDIENCE.

FashionistasSpend 20% more on Women’s clothing

and 11% more on Men’s clothing

House Proud Spend 20% more on home furnishings

Global TravellersTravel 28% more internationally

and 35% more in Canada

Luxurious LivingOur readers enjoy the finer things in life

Buy products based on quality not price

Source: Globe estimates


Led by Editorial Director Andrew Sardone, the magazine draws on The Globe and Mail’s stable of style reporters – plus a network of global influencers and emerging voices – to dive deep into style news and forecast trends.

Learn more at GlobeLink.ca/style-advisorAndrew Sardone Editorial Director

http://globelink.ca/style-advisor


IN EVERY ISSUE

Connect with your ideal audience by owning premium positions within our highest profile editorial features, year round.

OMNIBUSOpening each issue, we explore what’s noteworthy and the season’s must-haves, from beauty essentials to technology, and everything stylish in between.

ESSENTIALSA sharp, engaging exploration of vital personal style, the world’s best design, architecture and diverse culinary tastes.

FASHION & BEAUTY

Through a curation of modern fashion and beauty trends, our readers are introduced to an eclectic and worldly approach to dressing and grooming.

DESIGN & TRAVEL

Through vivid photography and insightful discourse, our tastemakers expose the world of design at home and beyond.

FOOD & DRINK

From exclusive excerpts from hot cookbooks to profiles of the chefs, sommeliers and mixologists shaking up the restaurant scene, we provide the first bite of epicurean trends.

FEATURESPresenting the most important ideas in style, blown up into stunning multi-page editorials.

We feature everything from the season’s most coveted accessories, to an essay on how young designers are harnessing social media to become global players, to travelogues through the world’s most delicious new dining destinations.

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SPONSOR CONTENT

Toronto chef Nikko Jacinofocuses on the artistry of food,

whether it’s discovering thenewest in kitchen appliances orinspiring emerging talent in thecity to explore new ingredients

This content was produced by The Globe and Mail’s advertising department. The Globe’s editorial department was not involved in its creation.

“I think cooking is another creative platform – there’s an artistry,”says Nikko Jacino. “You’re never going to hit a wall with creativeinspiration. You can cook a piece of fish 1,000 different ways.You essentially can never get bored of cooking if you can figureout what you love to do.”The Toronto-based chef is doing his bit to foster creativity in

others, whether they’re home chefs looking to make the mostof their kitchen space or colleagues in the industry. As executivechef at Luxe Appliance Studio – a showroom in Toronto’s KingEast Design District that allows customers to browse andexperience cutting-edge kitchen technology – Jacino educatesclients on the latest in kitchen appliances from top brands likeGaggenau, Thermador and Bosch, which he describes as sleek,modern and sophisticated. “It’s not every day you get to workwith $10,000 appliances. Their quality is superior, and they giveyou plenty of options in terms of all of the cooking methodsthat you would ever need as a home chef.”Jacino’s ideal kitchen boasts a steam oven, which allows for

techniques like in-oven sous-vide cooking, and gas cooktop. “Igrew up cooking on gas,” he says. Gaggenau appliances canalso be fitted with custom cooking tools like steamers, deepfryers and teppanyaki plates for home chefs who have adiverse cooking style. A combi-steam convection self-cleaningoven, for example (pictured right), features five humidity levels,14 cooking modes and an actual temperature display, all tocontrol heat for the most precise cooking – whether it’s a meat,fish or vegetable dish.When not demonstrating the future of kitchen design, Jacino

is introducing local food enthusiasts to the city’s emergingculinary talent through The Chef Cartel, where, he says, “chefsbattle each other for street cred and camaraderie.” It hostsseasonal events in which chefs are presented with mysteryingredients and compete to wow a panel of judges by creatingdishes prepared in front of an audience.“There’s never really a lot of recognition given to the people

in the kitchen grinding 16 hours a day,” Jacino says of the foodbattle series he created. “This is a glimpse into the industry.”Jacino is deferential when talking about food. It was adults in

his family who instilled in him, at a very young age, how to cookand entertain. “When I was growing up in an Italian housebold,my dad cooked a lot of pastas and made sauces from scratch,”says the 27-year-old, recalling how in October his family wouldbe making tomato sauce for the rest of the year.Jacino trained hands-on in the industry for five years before

attending culinary school at George Brown College and thenreturning to commercial kitchens, including a stint at RubyWatchco. He now spends most of his time cooking Italian andFrench, as well as Canadian – “the opposite of French, which isvery technical,” he notes.“Canadian cuisine might be a little bit more rustic. Instead

of doing perfect julienne cuts, you’d utilize the whole carrotwithout peeling it, maybe roasting it whole – utilizing theingredient in its whole form. That also speaks to the way that Icook,” Jacino explains. “I love seeing the image in my mind ofthe plate coming together and then seeing the end result of ahappy guest.”

Kitchen revolution

Nikko Jacino, executive chef at Luxe Appliance Studio, loves the artistry of cooking, whether it’sworking with a state-of-the-art gas cooktop, a combi-steam convection oven or plating a flavourfulserving of rack of lamb. PHOTO: THOMAS BOLLMANN


The difference is Gaggenau.

We have been continually refining our Combi-steam ovenfor more than 15 years. Braise, grill, regenerate with theoption to easily adjust temperatures and humidity levels. Ourinnovative cleaning system tops off this mastery of invention.

The perfect Combi-steam oven complement: our vacuumingdrawer. Sous-vide cooking designed for an assortment ofpreparations – seal fish, meats, vegetables and fruits, orintelligently marinate, and preserve foods – even recorkopened bottles of wine.

The ultimate culinary combination of the Combi-steam ovenand vacuuming drawer. What more could a true chef desire?

For more information, please visit www.gaggenau.ca.or call 877.442.4436.

Steam and preserve. Infuse your inner chef with the ultimate culinary combination.


DELIVER YOUR UNIQUE MESSAGE

HIGHLIGHTS INCLUDE

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With the holidays upon us, hosting a soirée is top of mind for many. Chef Nikko Jacinooffers up menu suggestions and ideas for how to take the stress out of the season

You are cordially invited

1 2

3 4 5

Staywithin yourwheelhouse

“Preplanning is a really important process whenyou’re hosting,” chef Nikko Jacino says. “Make sureyou have a menu that doesn’t extend out of yourtechnical background. If you want to sous-vide andyou’ve never done it, or you’re not fluent in theprocess of how to make mayo or hollandaise sauce,don’t try it when hosting 30 people. Stick to whatyou’re really good at and save experimentation foryourself, behind closed doors. Learn and then applyit to a dinner party in the future.”

Stock the bar

Keep your drinks menu simple and bar andwine racks fully stocked. When it comes topairing wines with what’s being served, winecritic Beppi Crosariol recommends choosingbottles according to what’s on your menu – alight Italian white with arancini, for instanceor a light red such as Beaujolais with tuna. Ifyou like cocktails, start the evening off with asignature drink before moving into wines. “Ifyou can heighten the party with your styleof a manhattan, there’s nothing wrong withthat,” Jacino notes.

Mind themenu

Create a menu of dishes that will only take 30 to 40minutes to prepare and use the day before the event toprep as much as you can. “Stick to your comfort zone andput out food that you know is going to be really good,”Jacino advises. “You don’t need to impress anyone with anextravagant menu. The most simple flavours with relativelysimple techniques can give you great results.” Small bitesand appetizers like arancini, sushi, rack of lamb or gourmetgrilled cheese offer a diversity of flavours and can be pairednicely with wines, too.

Remember to enjoy

Have a solid preplanning process that willsave you time and prevent stress duringyour function. “Plan, so you don’t haveto be too involved in the kitchen duringyour event,” Jacino says. Putting peoplein place to help execute your event bytaking care of various tasks will go a longway to ensuring you’ll be able to have agood time at your own party. “The factthat you can walk away from the eveningwithout having to put a glass in thedishwasher is worth it.”

Dare to delegate

“You don’t need to be the captain of yourown ship all the time,” says Jacino. If it’swithin your budget, consider using acatering company to assist in the event.“You can hire a crew to help you out.Call ahead of time and book a server todeliver plates and clean up the houseafter. Or get a bartender to make surepeople’s glasses are full. They’ll ease thepressure of a dinner party. It costs money,but it will give you more quality time andit will make a world of difference.” PH

OTO

S:TH

OMASBO

LLMANN

SPONSOR CONTENT


Leverage The Globe’s unmatched experience In producing quality content to create custom, integrated features that are built around your brand messaging



EDITORIAL CALENDAR 2018March | Travel EditionWhether you’re thinking about vacationing closer to home or venturing further afield, Globe Style Advisor’s annual travel editionguarantees your getaway experience will be inspiring and luxurious. Covering the world’s best fashion, design, art, food and drink destinations, this issue also includes guidance for chic travel wardrobes, designsavvy hotels, buzz-worth restaurants and all the essentials to bring along in your designer carry-on.

April | Spring EditionWarm up for spring with a fresh season of fashion tips, interiors inspiration and entertaining hints. In clothing, accessoriesand beauty, go bold with colourful ideas to brighten up your closet. In design, learn about the decor trends poised to reinvent your living space. And in entertaining, brush up on the culinary treats, drinks and kitchen talents changing the way you enjoy precious downtime with friends and family.

May | Spring, Men’s EditionFrom lightweight suiting to sportier timepieces, it’s time to rethink your closet for the summer days and nights ahead. Forget about the man cave because the most discerning gentleman are creating extravagant spaces with a more sophisticated look. We’ll also spark your interest in luxury grooming, automobiles and spirits, while guiding you towards ideas for unique weekend getaways, from relaxing retreats to active excursions.

September | Fall EditionNovel knits and outerwear, a cozy approach to design at home and entertaining with comfort and warmth in mind make up this primer for a stylish fall. In cosmetics, skincare and fragrance, we break down the season’s newsworthy launches. In housewares, a growing appreciation for craftsmanship is adding an artisanal touch to our favourite rooms. Plus a guide to statement style books and tips for winter travel.

October | Fall, Men’s EditionFrom emerging sportswear lines to classic tailors, this issue of Globe Style Advisor calls out the names shaping the men’s-wear landscape now. Architecture coverage will look at the next wave of smart living and how everything from the way you interact with technology to how you get around is reshaping our concept of home. Also look for forecasts on luxury timepieces, grooming, wine and eating out.

November | Holiday EditionHow do you balance hosting an extravagant holiday season while making sure you connect authentically with those you love? This annual holiday guide offers ideas for over-the-top winter clothing,accessories and beauty, creative seasonal décor ideas and a primer for December socializing with flair. And don’t miss a guide to statement-making fashion, design, travel and entertaining gifts.

SPACE CLOSE

February 2

SPACE CLOSE

March 2

SPACE CLOSE

April 6

SPACE CLOSE

August 2

SPACE CLOSE

September 7

SPACE CLOSE

October 12

MATERIAL DUE

February 8

MATERIAL DUE

March 8

MATERIAL DUE

April 12

MATERIAL DUE

August 9

MATERIAL DUE

September 13

MATERIAL DUE

October 18

DISTRIBUTION

March 9

DISTRIBUTION

April 6

DISTRIBUTION

May 11

DISTRIBUTION

September 7

DISTRIBUTION

October 12

DISTRIBUTION

November 16


*Editorial lineup subject to change.

Explore the 2018 Editorial Calendar


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Product: Tab10x13 PubDate: 05-11-2018 Zone: GTA …globelink.ca/wp-content/uploads/2017/12/Globe-Style-Advisor-Medi… · most coveted audience in our essential guide to inspired