September 2010 Indulge

E X Q U I S I T E S T Y L E I N T E R I O R S

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As the leafs begin to change colour, so do the hottest fashions in the Fraser Valley for the upcoming fall season.

While summer may be over, there’s still

Indulge celebrates all things delicious

farms-turned-shopping destinations.

destination ceremonies and more in our

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When I first starting preparing for this

latest issue of Indulge, with a special

wedding feature, I was pretty excited.

As a bride-to-be myself, it’s no surprise that I

would be thrilled to write about weddings. How

lucky am I to be able to research floral and decor

companies, interview wedding specialists and

visit bridal boutiques to check out the latest in

gown trends, all in a day’s work?

The timing of this issue couldn’t have been

more perfect. In fact, it may have saved me

from catastrophe.

I’m the first to admit, I’m naive about this

whole wedding business. No one particularly

close to me has ever planned a wedding – no

sisters or best friends who have walked down

the aisle thus far – so I had no idea what to

expect when my fiancé, Jeff, and I announced

we’d be getting hitched this coming January.

Jeff and I were engaged in March, so we

figured 10 months would be ample time to

plan a nice, modest wedding.

The first three months of our engagement, we

were too busy basking in the joy of calling one

another “fiancé(e)” to

make any real plans.

We finally got around

to booking our venue

and, soon after, decided upon a decorator and

photographer. We were both pretty proud

of ourselves, thinking we were making great

progress, when I started working on this feature.

That’s when the panic set in.

Our guest list isn’t finished, and we haven’t

mailed out save-the-date cards. We haven’t

talked about an officiant yet – is that bad? The

wedding is just a few months away and I don’t

have a dress – potentially the biggest faux pas

of them all!

While I probably should be worried, one

thing this issue has taught me is just how much

wonderful help is out there – people who live

and breathe weddings and who know how to

pull things together from the brink of disaster.

I hope you enjoy this special issue of Indulge.

(And if weddings aren’t your thing, this

edition also celebrates food and the people

who help bring it to our tables.)

Black Press

Tel: 604-575-5321 Fax: 604-531-7977www.indulgemagazine.ca

for unsolicited manuscripts or photographs.

[email protected]

Managing [email protected]

Editor [email protected]

Advertising Manager [email protected]

Account Executive [email protected]

[email protected]

4 VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 INDULGE

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INDULGE • VOLUME 4 • ISSUE 6 • SEPTEMBER 2010 5

Owned by Mike and Judy Campbell, this

Abbotsford farm has become a fun and

educational tourist destination for all ages and

a haven for those looking to indulge their sweet

tooth with the freshest honey around.

The Campbells have been in the bee

business since 1997, when Mike convinced

his wife, who was deathly afraid of bees, to let

him bring home a hive.

Judy slowly came to accept the bees’ presence

on the couple’s eight-acre property, and Mike

quickly learned the ropes of beekeeping,

eventually launching the honey farm complete

with a country store full of bee products.

Visitors to Campbell’s Gold can find

everything from beeswax candles and delicious

honey wine to propolis healing cream and a

variety of beehive beauty products, including

lip balm, lotion and body scrub.

Of course, a trip to a honey farm wouldn’t

be complete without honey – Campbell’s

Gold offers a variety of sizes of the sweet

nectar, which comes in nearly a dozen

tantalizing flavours, including jalapeno, ginger

creamed and chocolate orange.

The Campbells also offer educational tours,

where visitors can get an up-close-and-personal

look at the farm’s hard-working bees, and even

taste some honey straight from the hive.

“We’ve never had anybody stung who we’ve

taken out on a live formal tour,” Judy says

when asked about the danger factor. “People

are always fascinated with how gentle bees are.”

Birthday parties, senior tours and even

weddings have taken place at the honey farm,

as well as an annual art showcase featuring the

work of Fraser Valley artists displayed in the

farm’s barn.

According to Judy, the farm’s year-round

schedule of activities is one of the best aspects

of running Campbell’s Gold Honey Farm and

connecting with the public.

“We basically do anything we can to educate

people about bees and to have fun.”

INDULGE 7

For anyone who has visited Krause Berry Farms in Aldergrove,

the sight of the bright blue farmhouse as you pull into the

gravel parking lot is enough to make your mouth water.

Whether you’re visiting the farm to fill your buckets with juicy

u-pick berries, or you’ve come for a fresh berry milkshake made

with homemade ice cream, you’re sure to leave the 248 Street

acreage with taste buds piqued.

While the Krauses have become well-known in the Fraser

Valley for their fresh and flavourful berries – blueberries,

strawberries and blackberries, to name a few – there are plenty

of other delectable treats to be found at the market.

Jams, jellies, syrups and, of course, mouth-watering berry pies

are just a few of the take-home items available.

A Krause Berry Farms specialty, corn pizza, is one of many made-

fresh-daily items visitors can enjoy on the market’s large porch.

“Definitely our fresh berry custard pies, which are not sold

anywhere else,” says Sandy Krause, when asked what they’re

most famous for, adding that the sweet, berry-filled shortcakes

are also unique to the farm.

From humble beginnings – the farm started 40 years ago with

Alf Krause selling strawberries out of a Volkswagen van to pay

for school – to a shopping destination known throughout the

Fraser Valley, Krause Berry Farms is also home to many special

events throughout the year.

From farm tours to culinary classes and a plethora of special

events around Christmas, Sandy says there is a big emphasis

on including the work of neighbourhood farmers in whatever

events Krause holds.

“We always try to incorporate what we grow and what our

local farmers have grown,” she says, noting JD Turkey Farms

just down the street is one of many farms they try to support.

While Krause Berry Farms is well-known for its many savoury

items, Sandy says one thing visitors can count on is finding

something new and exciting.

“We’re continuing every year to add something new and fresh

– we’re always a work in progress.”


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When Terry Bremner first set out to start

a winery in the Fraser Valley, he knew

he wanted to create something unique with a

sense of heritage.

So when the opportunity arose a decade ago

for Bremner to purchase a 100-year-old farm

in Delta, he knew he had found what he was

looking for.

The 55-acre farm was a familiar place for

Bremner – he had delivered newspapers there

as a kid – and included an old farmhouse,

barn and grainery, all of which have since

been restored.

Since opening six years ago, Wellbrook

Winery has become both a tourist destination

for people looking to soak up some Delta

heritage, as well as a choice shopping spot for

premium fruit wines and juices.

All wines are made on site and from berries

grown in B.C. – Wellbrook’s blueberry wines

and juices are made from berries grown right

on the farm.

At the Wellbrook country store – housed in

the restored historic grainery – visitors can

find all sorts of berry treats: organic juices,

ready-to-bake fruit pies, syrups, wine jellies

and other gourmet food products.

In addition to the variety of tasty treats to

be found, there is also no shortage of activity

at Wellbrook Winery.

Twice a month, the farm hosts cooking

classes where professional chefs teach three-

course meals – each paired with a different

wine – in a range of culinary styles.

Bremner recently hosted the Feast of Fields,

a gourmet wandering festival featuring the

fare of 35 restaurants, 15 wineries and six

breweries from around the province. i

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Local producers play a prominent role in

both the small print and big picture at

Restaurant 62 in Abbotsford, where Chef Jeff

Massey holds regional reign.

As the pre-eminent destination for fine-

dining in the city, its status has been

maintained for the past seven years with a

savvy mixture of seasonal simplicity and

regional celebration.

For Massey, the passion for cooking and

creating comes straight from home. It was

subsequently honed at Vancouver’s Dubrulle

Culinary Institute before being refined at both

Cioppino’s and as restaurant chef at Coast in

2004. Two years later, he felt the call of the

fertile fields of the Fraser Valley and became

the executive chef/owner of Restaurant 62.

Working together with business partners Eric

Ferris and Alicia Bodaly, as well as a full pallet of

local purveyors, his goal since has been to provide

the most honest meals imaginable inspired by

the changing season and regional terroir.

The experience of working with local

suppliers is much more intimate at Restaurant

62 than it was for Massey while working in

Vancouver. These days, his suppliers, like his

customers, are far more akin to neighbours.

“We cook for the people of the Fraser Valley

and I think value is important, so we’ve

worked hard to beat the reputation of fine

dining serving tiny local portions. We stick by

familiar ingredients and suppliers that people

are familiar with. I aim for recognizable

– with a twist.” says Massey with a grin.

“Abbotsford is still small enough that people

know their growers and they like to see their

own promoted and know that there is a

difference.”

Massey’s love of local ingredients is both

passionate and pragmatic. As a

chef, he knows fresh tastes best. As

a ‘locavore’ living in Abbotsford,

he passes several of his suppliers

on the way to work every day.

His relationship with local is

neither trendy nor calculated,

merely an honest reflection of the

community he serves.

Gelderman Farms’ pork is

a mainstay, as are the other

producers of the restaurant’s

primary proteins. So, too, are the seasonally

rotating harvests from Hannah Brook and

Treasure Island Farms. OceanWise-certified

and on the city’s Circle Farm tour map,

Restaurant 62 has matters of sustainable

sources well covered. In fact, just about

every dish that passes through Massey’s

open kitchen pays homage to his ongoing

relationships with local suppliers.

While his restaurant’s authenticity is

beyond dispute, on this day he is joined by

cheesemakers Jo-Ann Dykstra and her son

Jason of Goat’s Pride Dairy, stopping by to

share their wares. Their chevre holds top

billing on the Restaurant 62 menu and Chef

Massey’s appetite for local has helped expand

the public’s knowledge of the efforts of their

family farm.

“There is more stability working with

restaurants and it is a great way to introduce

your products,” says Jason Dykstra.

“People are definitely more interested in

coming out to visit the farmers markets, but

I am amazed how many people

don’t know about the variety of

goat’s milk products. I think a

lot of people have a hard time

finding our products because

we’re not in the superstores.”

They are, however, available in

Vancouver’s more choice food

retailers, including Les Amis du

Frommage, Whole Foods and

Urban Fare, and at Nutra Foods

and Lepp’s Farmers Market in the

Fraser Valley. The Dykstras also invite people to

come straight to the source at 30854 Olund Rd.

“Goat cheese is really taking off lately and

Goat’s Pride has some great variety. We got

some great response from their aged chevre,

but their buttons have my attention now,”

Massey says, slicing said buttons in half for

plating atop a radiant mound of diced beets.

He pauses and gives the dish an honest

appraisal. “Those buttons are really beautifully

proportioned.”

The smiles on the faces of the cheesemakers

speak volumes.

Jo-Ann explains, “It is wonderful to have

Restaurant 62 using our cheese like this

because it lets people know what we offer.

We can’t do that all on our own. The message

of eating local comes across here and that is

really helping us.” i


6 0 4 . 5 3 1 . 8 6 3 3 w w w. a r m a d i o . c a S o u t h S u r r e y

K I T C H E N & B A T H L T D .A R M A D I O

Design Your Dreams

INDULGE 13

WeddingBell

While a wedding comes with

many tough choices to be

made – from food to flowers, venue

and music, to name a few – any bride

will tell you that the most important

decision is the dress.

And on a day when a woman is

the centre of attention, with cameras

flashing left and right, it’s no surprise

she’ll want to look her best in a gown

made for a princess.

Surrey-based fashion designer

Angelina Park, owner of Euphoria

Wedding House, has been helping

brides create the perfect dress for

almost five years, a passion she said

she’s had since she was born.

Not only does Park design each

dress herself, combining her unique

flair with the vision of the bride-to-

be, she also sews each gown, adorning

them with intricate detail by hand.

“I really love to do it all myself,”

Park says, noting the creative process

often continues throughout each step

of making a wedding dress.

This year, Park says, there has

been a lot of demand for very

ladylike, flowery dresses, often

in the ballgown style with shiny

accents on the bust.

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INDULGE 17

“The most important part of the wedding

gown is from the bust to the waist,” she notes.

“It must fit well on their body to show off

their body shape.”

Tiered skirts with plenty of ruffles are

also a popular look for brides, and can be

incorporated into almost any style of dress.

While brides often have a specific visions of

their dream dresses in mind when first setting

out to find them, Park advises women to keep

an open mind throughout the process.

“They always have their dream dress, but

sometimes they have to think about whether

it’s right or not,” she said. “They always need

to talk with the designer, who can give them a

better idea of what would be perfect.”

“They always have their dream dress…”

i

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18 INDULGE

With a bright spring-like colour

scheme, Kari Beauboin of Ah Perfect

Petals Floral and Decor utilized the

natural bright beauty of orchids and

calla lillies for this wedding.

The bouquets and boutonnieres

had splashes of white, yellow, green

and deep pink, complementing

the table and chair decor, which

featured vibrant, lime green sashes

and table runners.

The centrepieces consisted of

tall vases filled with water, large

yellow and white calla lillies and

a floating candle on top, to add a

splash of romance to the reception.

www.ahperfectpetals.ca

Dream Decor

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Thursday, January 27th 2011

An evening to plan your dream wedding! Come experience our cuisine, explore trends for 2011, win amazing prizes and support the

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For Information: Call 604-542-5327 or email [email protected]

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INDULGE 19

The Bollywood Banquet Hall in Surrey was the

setting for this Persian wedding, where Shyla Slade

of Valley Weddings incorporated elements that were

both natural and dramatic.

With a colour scheme of dark brown and pink,

Slade made an impact with dark chair and table

covers, accented by hot pink sashes and runners.

Small floral arrangements of pink and white roses,

topped with floating candles, adorned white pillars

linked with sashes that lead towards the head table.

And in tall, cylindrical vases, Slade placed a

twisted, silk hot pink orchid and a floating candle

for centrepieces. www.valleyweddings.ca

This summer wedding took place at Pitt Meadows Golf

Course and featured both indoor and outdoor decor, by

Chrissy Nelson of Champagne Dreams in Abbotsford.

The garden ceremony featured a simple yet elegant

white altar, but instead of flowers on either side, the

bride and groom were bordered by delicate crystal trees.

Inside the reception hall, the colour scheme of black,

white, silver and teal was incorporated with chair and

table covers and bright sashes. White carnations, gerber

daisies and spider mums were placed in tall Eiffel tower

vases for centrepieces, with miniature teal roses placed

in each daisy for an extra splash of colour.

www.champagnedreams.ca

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A perfect day in Paradise


by Melissa Smalley

continued

Every year, thousands of Fraser Valley brides

work tirelessly leading up to their wedding to

ensure their big day is perfect in every way.

What’s more perfect than spending the day in a

sunny, tropical paradise, with the sounds of waves

crashing into the shore and the feel of soft sand on

your feet? Though it’s a bit of a diversion from the

traditional, many couples are opting to exchange

vows in other parts of the world, something

destination wedding planner Susan Hyatt said is

becoming more and more popular every year.

“I think it’s for those who don’t want the

traditional,” Hyatt said. “The traditional is lovely,

of course, but it’s more expensive nowadays.”

While the major benefit of getting married in a

tropical place such as Hawaii is obvious – your

chances of good weather are far better than in the

Lower Mainland – Hyatt said there are plenty of

other reasons couples decide to wed out of town.

“It’s not as expensive as you would think,”

she explained. “And there is less stress, less fuss

– everything is done for you.”

The guest list is one major consideration to be

made, Hyatt said, as there will likely be far fewer

guests at a destination wedding than there would

be at a traditional, at-home ceremony.

While this can be a blessing in disguise for some

couples who prefer a more intimate setting for their

big day, it can also be disappointing if some guests

– such as an elderly grandparent or best friend with

business commitments – can’t make the trip.

“You have to decide ‘we’re going to do this for

us, and whoever we get, we get,’” Hyatt advised.

“When they get back, a lot of couples have a

barbecue or something casual like a cocktail

evening here in town.”

While Hawaii and Mexico are the most popular

choices for destination weddings, Nellie Snow of

White Rock Travel said there are several tropical

locales to choose from that offer wedding packages.

“The Cook Islands have many wedding

themes to choose from,” she said. “There are the

beautiful Caribbean Islands, and Sandals does

A perfect day in Paradise

Seaside nuptials offer romance and relaxation

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22 INDULGE

i

fabulous weddings at their resorts.”

According to Snow, some couples are opting

to ditch the idea of a traditional ceremony

entirely, instead coming up with creative ways

to say their “I dos” – including scuba diving in

Bali, bungee jump in Puerto Vallarta and sky

diving in Las Vegas.

If throwing yourself out of a plane seems

a bit outrageous for your big day, Hyatt said

there are plenty of couples who stick to

tradition, despite marrying away from home.

“Brides are still wearing the traditional

lovely long dress – maybe not as long of a

train sometimes, though,” she said.

There are also plenty of new, cultural

traditions that Hyatt likes to introduce couples

to, depending on the location of their nuptials.

In the Bahamas, for example, Hyatt said it

is custom for the bride and groom to jump

over a broom after exchanging their vows. And

in Hawaii, wedding ceremonies are officially

concluded by a native blowing a conch shell.

Whatever traditions a couple decides to

include, Hyatt said enjoying the romantic

setting of their choice is more important than

anything else.

“Make your own rules – know that this

is your special day,” she said. “I hate to see

brides stressed on their wedding day.”

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INDULGE 23

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i

Looking back on his July wedding and the

months leading up to it, newlywed James

Chan admits the majority of the pre-nuptial

stress fell on the shoulders of his wife, Tanya.

“Guys normally have it pretty easy in these

situations,” Chan says with a laugh, as he

recalls how his main duty leading up to

the big day was to provide plenty of “moral

support” for his wife-to-be.

“A lot of the stress was on Tanya’s

shoulders,” he says. “But I helped out as much

as I could, completing the tasks that I did have

in a timely manner.”

While Chan’s bride took on a good portion

of the planning and organizing of their

wedding, Chan did have duties that were

solely his responsibility, including the wedding

programs, place cards, a photo slideshow of the

couple and gathering of music.

When it came to selecting a photographer

and florist for their wedding, both bride and

groom were involved.

They also shared in putting together the

often-dreaded guest list, which Chan said was

the most difficult part of the process.

“The most stressful part of it was trying to

see how many people were going to come and

planning accordingly.”

While their big day went off without a hitch,

Chan’s only regret was that his tuxedo didn’t

quite fit properly, something he didn’t notice

until after the fact.

“I didn’t realize that the sleeves were a bit too

long,” he says. “Now when I

look at the pictures, I realized

they messed up my suit a bit.”

Because attire for the grooms

and the groomsmen is one of

the man’s main responsibilities

with any wedding, Zoey Wells of Western

Tuxedo in Langley recommends he get the ball

rolling at least three or four months before the

big day.

Wells also suggests anyone renting or buying

a tux has his measurements professionally

taken well in advance to ensure it fits properly.

“If they have groomsmen who are out of

town, they can go into a tuxedo rental store

and get their measurements taken,” she says.

“It’s never a good thing when groomsmen

measure themselves or have their wives or

mothers do it – they’re never right.”

In addition to having a few preferred tuxedo

styles in mind before visiting a shop, Wells

says it is essential that a groom knows what

colour their bride’s dress is going to be.

“If you ask a groom what colour their bride

is wearing, they will say

white,” she says, noting many

brides opt for ivory gowns.

“It’s really important for the

pictures that the shirt is not

the wrong colour for the dress

– it will make the dress look dirty.”

With a perfect-fitting tuxedo and all the

plans in place, the only thing left for the

groom to do will be to enjoy the day.

“Have fun, don’t be nervous and remember

all the little things that day, because it goes by

so fast,” Chan advises any future grooms. “It’s

about the family and friends, so try to see and

talk to as many as you can.”

“Remember all the little

things that day, because

it goes by so fast”


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‘You are what you eat.” Popularized

more than 70 years ago by nutritionist-

author Victor Lindlahr, it is a commonsensical

phrase that, today, is espoused by nearly every

mother and health-conscious consumer in

North America.

In fact, many of us have become steadfast

label readers, rejecting acronym-laden

ingredient lists overflowing with preservatives

and scientific words we cannot pronounce.

However, while we have become highly

aware of the controversies surrounding the

use of chemicals in our food, we are only now

beginning to question the long-term effects

of such ingredients in our cosmetics and

personal care products.

Not surprisingly, recent research indicates

up to 60 per cent of the chemicals in topically

applied products – such as makeup, shampoo,

body lotions, face creams, perfume, hair dyes

and deodorant – are absorbed through our

skin and deposited into our

bloodstream.

Lana Mitchell, skin-care

specialist at Pure Pharmacy

Health Centre in South Surrey,

says that because of this, she wants to see

more information made available to the

public about the various chemical ingredients

found in popular, top-brand beauty products,

toiletries and detergents.

“It floors me knowing what I know now,”

says Mitchell, who has been working in the

cosmetology industry for 23 years. “It wasn’t

until I really started doing my own research

that I knew any of this. How would the

average consumer know when many of the

professionals don’t know themselves?”

Mitchell says unregulated claims on

cosmetics and body care products, such as

“natural,” “eco-friendly” and “non-toxic,”

can be misleading and make consumers feel

they are making a healthier choice when, she

notes, they are not.

“Conventional cosmetic manufacturers

often promote their product as having natural

ingredients, but it may also contain a dozen

or more harmful chemical and synthetic

ingredients.”

While many commonly used

ingredients have come into

question in the last few years,

Mitchell is particularly wary of the

chemicals tagged the “Dirty Thirty”

by Teens Turning Green, a youth movement

working to eliminate toxic exposures.

Included in the list are Cocamide/Lauramide

DEA and Triethanolamine (TEA). Widely used

in shampoos, soaps and moisturizers, both can

potentially form carcinogenic compounds called

nitrosamines, which are said to be among the

most potent cancer-causing agents found.

Because of its ability to enable other

chemicals to penetrate deeper into the skin,

sodium/ammonium lauryl sulfate is also on

the list, as are parabens, which are synthetic

preservatives that have been linked to breast

“You have to be

open to trying

something new”

INDULGE 29

cancer and identified as possible endocrine

disruptors that can affect the body’s normal

hormonal balance.

Mitchell is excited to note, however,

chemical-free lines from companies like Keys

and Suki are starting to get a lot of attention

from Hollywood, which she hopes will help

increase education and awareness about these

and other natural cosmetic alternatives.

However, she warns that people should

expect to go through a short “adjustment

period” when switching from conventional to

natural products.

“You have to be open to trying something

new,” she says. “Natural skin care products

feel, smell and sometimes perform differently,

but you’ll learn to love them.”

She also points out it is important to be

aware that there are varying degrees of purity

even among “natural” products. However, she

says switching to a product that has one “not-

so-great thing” from one that has “12 not-so-

great things” is a good trade-off.

One of Mitchell’s favourite “extreme,”

brands is Bioéthique. It offers 100 per cent

natural, third-party certified organic face,

body and hair care, which she says is a

great, chemical-free alternative. She also

recommends Alpin Derm, an herb-based

skin-care line from Austria, as well Convenion

Cosmetics – “a fabulous switch” for people

used to high-end brand-name beauty

products.

“Extreme to beginner natural – there is

something out there for everyone.”

For information and safety ratings from

Environmental Working Group on popular

products, visit www.cosmeticsdatabase.com i

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36 INDULGE

Almost every time you have gone into a

wine store this year, chances are you found

B.C. wineries you’ve never

heard of. before

If you have your

favourites among

established wineries, there

is no need to change, now

that most B.C. wineries are

making excellent wine.

But if you want to

explore something new,

this is my pick for the

five hottest new wineries:

Blackwood has been selling its wine to

restaurants and private buyers for a few years.

This low-profile winery, which has now

opened a wine shop in Langley, buys top-

flight grapes from select Okanagan vineyards.

Winemaker Charles Herrold makes some of

the biggest and most expensive Bordeaux reds

in B.C. ($40 to $90 a bottle). This is where

you find the B.C. wine to drink before you die.

This appointment-only winery on the

Naramata Bench arguably makes B.C.’s best

Pinot Noir ($55) and now also has a fine

Chardonnay ($45). The 2007 Pinot Noir won

a Lieutenant Governor’s Award of Excellence

this year. You can order the wine directly from

the winery, or you can order one in a high-end

restaurant at double the price.

This Summerland winery just opened in

August with a miniscule 168 cases of 2009

Pinot Gris ($23), and it is hard to find. This

winery is a pet project by Christine Coletta,

who used to run the B.C. Wine Institute, and

her husband. They have lined up good grapes

and top winemaking talent, including Mark

Wendenburg, formerly of Sumac Ridge, and a

notable Italian winemaking consultant, Alberto

Antonini. I predict Haywire will turn heads.

This winery, owned by ex-broker John

Skinner, opened its tasting room this spring

on the Skaha Bench (halfway between

Penticton and Okanagan Falls) and has been

selling wines (mostly big reds) to restaurants

since last fall. How good are the wines? Well,

Painted Rock this summer won two lieutenant

governor’s awards and made the wine that

won an LG award at another winery.

Look for the winery’s tasting room to open

soon in East Kelowna but, meanwhile, check

out wine stores for the wines (Pinot Gris,

Riesling, Foch), which sell between $16 and

$30 a bottle. This is a project by Ann Sperling,

one of the finest home-grown winemakers, on

her family’s historic Kelowna vineyard. She

also wants to turn heads.

John Schreiner is one of Canada’s best-known

wine writers with 15 books published since 1984.

Contact John at [email protected]

J O H NSchreiner

i

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INDULGE 37

Magique’s Fall Fashion Affair takes place Oct. 2

at Coyote Creek Golf Course, benefiting Peace Arch

Hospital and Community Health Foundation.

Help fight breast cancer with CIBC’s Run for the

Cure, Oct. 3 at Abbotsford’s Rotary Stadium.

The 15th annual Fort Langley Cranberry

Festival will be in full swing Oct. 9 from 9 a.m. to 5

p.m. This free festival draws up to 20,000 visitors to

historic Fort Langley each year, and features a variety

of cranberry treats, entertainment and activities.

The Westcoast Women’s Weekend takes place

at Alex House Oct. 15-17, featuring motivational

speakers, workshops, networking and entertainment.

Vintage Affair, hosted by Peace Arch News, is back

at Hazelmere Golf Course Oct. 21, benefiting White

Rock South Surrey Community Foundation.

Clockwise from top left, Krystal Kohan

performs with the Surrey Celebration Dance

Team at the Cloverdale Blueberry Festival.

Volunteer Jialin Yang spreads the ruby red love

at last year’s Fort Langley Cranberry Festival (see

invites for details of this year’s event).

Contestants chow down at the blueberry pie

eating contest at Wellbrook Winery’s Summerfest,

which drew more than 3,000 people.

Model Olivia Li showcases some of the fashions

by local designer Carline Bangar at the Euro-Asian

Fashion Show in Surrey earlier this summer.

Ridrigo, Carmen and Samantha Medina of the

Mexican Vivo Folklore Dance Group perform at

the Langley International Festival last month.

i

38 INDULGE

Nothing says comfort

like the smell of

grandma’s home cooking.

The idyllic meals of pot

roast, vegetable dishes,

apple pies and other baked

goodness swirl around you

like a warm blanket. The

bountiful harvest of fall

heralds a season ripe for

celebrating fabulous foods

from the Fraser Valley’s many farmers that beg

to be created into heart-warming dishes.

Fall to me is my New Years, with the start of

school, our return to routine, the anticipation of

a roaring fireplace and the start of a season filled

with endless home-cooked meals. I love to dive

into new cookbooks to plan the season’s meals

and add to my cooking repertoire.

This time, instead of the latest gourmet

cookbooks, I went searching for a book that had

an old-fashioned feel. I wanted a special book

that would remind me of childhood and that,

within in its pages, I might feel the motherly

embrace of its recipes as though in each meal,

love was an ingredient you dipped into.

While Wee One and I were perusing Wendel’s

Bookstore and Coffee in Fort Langley, one of

our favorite spots in the Fort, I happened to

spot this sweet little book entitled Share With

Love – Canadian Cooking (Trafford Publishing),

written by local author Joyce Holt.

With a flick of its no-nonsense pages I was

struck with the feeling that I was in wonderful

hands. I felt the presence of my grandmother

and grandmothers from all over, their guiding

hands by my side. With these recipes I would

surely be enjoying the great harvest in a way

reminiscent of long ago, with fresh ingredients

and easy recipes.

I look forward to grabbing my shopping

baskets and heading to the farmers markets,

then cooking these charming recipes – sure to be

a memorable way to celebrate the harvest.

Angela Tunner is a Langley-based culinary and

lifestyle writer, and is an award-winning cookbook

author and publisher. www.angelatunner.com

A N G E L ATunner

i

B e n e f i t i n g W h i t e R o c k S o u t h S u r r e y C o m m u n i t y F o u n d a t i o n

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email [email protected]

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INDULGE 39

Every year, millions of born-to-be-wild

Canadian RV enthusiasts head out on the

highway looking for adventure.

Whether they’re heading down south or taking

in a few of the more than 4,000 campgrounds

between here and Nova Scotia, they’re sure to

find plenty of action.

And, according to Go RVing Canada, they’ll be

able to do so at a relatively affordable price.

In fact, an independent cost-comparison study

released by the organization found typical RV

vacations are up to 75 per cent less expensive per

day than any other type of family trip, regardless

of duration, distance or location – a statistic that

is sure to get a lot of people’s motors running.

Taking advantage of the potential cost-savings

does not necessarily mean you will have to give

up all the comforts of a traditional vacation,

notes Mark Blondin, sales manager at Fraserway

RV in Abbotsford.

“With the addition of slide-outs and more

innovative floor plans, today’s units are quite

different from what we sold 20 years ago,”

Blondin says. “A home on wheels would be a

good description.”

Falling under the RV umbrella, the most basic

and affordable option is a folding tent trailer.

Ranging from approximately $9,000 to $15,000

for a new model, Blondin says the light and

compact trailers can be towed by most family

vehicles and are great for first-time buyers.

Although Blondin notes tent trailers are an

affordable way to take advantage of the RV lifestyle,

he admits that as families grow, owners are likely

to graduate to the larger and more expensive travel-

trailer category within a few years.

“There’s almost always a progression,” he said.

“(But) everybody’s appetite for travel is different.”

Buyers can expect to pay $110,000 or more for

a new, fully loaded, luxury fifth-wheel complete

with a spacious two-level floor plan and sleeping

room for eight.

From $15,000 to $40,000, truck campers

offer a relatively affordable option for

adventurous families and individuals who like

to jump in and go. While boasting ultimate

manoeuvrability and convenience, living

quarters are compact and sleeping room is

limited to four.

For those looking at ultimate comfort and the

security of being in a single, self-contained unit,

Blondin says motorhomes offer a wide range of

comforts and conveniences.

“As far as travelling, they are nice because you

can sit comfortably together,” he said.

There are three classifications of motorhomes:

Class A (typically $80,000 to $300,000-plus);

Class B (typically $65,000 to $120,000) and

Class C (typically $65,000 to $100,000).

Blondin suggests families and snowbirds who

are considering buying into the RV lifestyle

might consider renting as a great way to help

narrow down the list.

“You may not be able to rent exactly what

you’ll end up buying, but it can help weed out

what you don’t want.” i

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September 2010 Indulge