indulge magazine, november 20, 2012

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INDULGE • November 2012 3

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VOLUME 6 • ISSUE 4 • NOVEMBER 2012

Miss Universe Canada opens up about bullying, her � ght to increase organ donation, and media misquotes.

Need ideas for creating a festive feel for your home? Indulge asks experts about trends and tips for decorating.

Charity challenges offer participants the once-in-a-lifetime opportunity to explore while giving back.

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Acclaimed chef and author Rob Feenie shares some of his casually classic dishes for the holidays.

From parties to comfy nights by the � re, the season's styles have something for each occasion.

B.C. wineries that make great wine and give back – now that's something we can all drink to.

There is no doubt about it, the holidays are creeping up on us.

From the special coffees infused with peppermint and eggnog, to the already-full parking lots with eager shoppers ready to stock up on gifts – everyone is getting ready for the festive season.

While there may be many different traditions for those who celebrate their holiday – whether it be Hanukkah, Kwanzaa or Christmas – one thing that almost everyone can agree on is that the underlying message is quite similar.

The holidays – after the gifts have been wrapped, the menorahs have been lit and the dinner has been prepped – is about being with the ones you love and giving back where you can. Even if that means simply putting a few coins in a charity collection or offering to help out at the soup kitchen.

Some people, as our pages attest, take it a step further.

For our travel segment, we have a Surrey woman who will be travelling to climb Mount Kilimanjaro in order to raise funds for the BC SPCA – a organization she holds

close to her heart. For our feature story, we have Miss Universe Canada, Sahar Biniaz, whose story of struggle through years of bullying has inspired her to speak out against the growing problem. The

loss of her cousin in a tragic accident has also spurred her into action as an advocate for BC Transplant.

These stories are what I feel the holidays are really about. Good people doing good things.

But I would be remiss to imply that giving and receiving presents amongst loved ones is unimportant. It's all about balance for the holidays, just like the rest of life.

So, if you need some help to decide what to get the people on your shopping list, take a peek at our holiday gift guide.

As for me, I'll probably be one of those poor souls who will be at the mall until closing-time on Dec. 24. I'm OK with that. At the very least, I'll have a hot cup of peppermint-� avoured coffee to help me get through it.

From the editor Sarah Massah

Indulge is published four times annually by Black Press

Suite 200 2411 160 StreetSurrey, BC V3S 0C8

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

Publisher Rita [email protected]

Managing Editor Lance [email protected]

Editor Sarah [email protected]

Creative Services Manager Jim [email protected]

Contributors

COVER PHOTO and feature shots: Shot by Daniel Kaplavka Makeup and hair – Tracey LeStyling – Michael BlackAssistant – Febe Ann

Erin Anderson • Robyn Jenkins Grant McAvoy • Jason McRobbie

Rob Newell • John Schreiner

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4 NOVEMBER 2012 INDULGE4 November 2012 INDULGE

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6 NOVEMBER 2012 INDULGE

As one of Canada's most prolific culinary talents, chef Rob Feenie has always taken a non-traditional approach to the holidays.

At least in the kitchen, he might just have found the answer to peace on Earth. He shops, chops, cooks and cleans with the best of them, but Feenie's first gift of the holidays is leaving the menu in the hands of his wife, Michelle.

“It's more fun that way. She'll decide a week before what we are going to eat.”

Then the fun begins for a chef who never tires of discovering new dishes.

At present, in the Cactus Club test kitchen where he permanently resides as executive chef, he is crumbling a piece of blue cheese and admitting to its definitive presence in the holiday menu he has readied for Indulge's readers.

“We're a family of cheese lovers, especially during the holidays, and the kids love the blue, the creamier the better,” says Feenie.

While roquefort or stilton would serve similarly well with the bold flavours on the festive table, a bit of Bresse Bleu really does work wonders with the baked figs, walnuts and honey.

As per the pages of his fourth and most recent cookbook, Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends – to say nothing of his culinary pedigree – it's not that Feenie lacks for ideas. It's simply that he finds inspiration pretty much everywhere and remains driven by culinary curiosity year-round.

From the age of 20, when he entered Dubrulle Culinary Institute in Vancouver, that curiosity has given him the opportunity to both learn from – and over time become – the best of the best. From his time at Le Crocodile

in Vancouver through his culinary stages in Europe and North America, his three-star Michelin mentors have included chefs Emile Jung and Antoine Westermann; closer to home he has worked with chef Charlie Trotter in Chicago and Jean-Georges in New York.

From the bright lights of Lumiere, to five seasons of food television, to Gold Medal Plate victories, to Canada's first Iron Chef America win, Feenie has never shied from either competition or the spotlight. Since joining Cactus Restaurants Ltd. in 2008, the impact of his influence has garnered the group “Best Casual Chain” four years straight from the Vancouver Magazine Restaurant Awards.

While his culinary explorations will always carry him far and wide, these days home is a lot closer for the Burnaby-born father of three.

Up close & casual

Celebrated chef and author Rob Feenie shares his favourite holiday dishes

by Jason McRobbie • photos by Rob Newell

continued

Indulge in...cuisine

INDULGE • NOVEMBER 2012 7

While White Rock is still a bit of a drive, the commute carries an upside that has easily won over both the foodie and the family man in Feenie.

“Our son plays soccer and our daughter is in gymnastics. There is a real community feel,” he explains. “What I love is the quiet. We all do the drive. Once you're there though, you don't need to really go anywhere.”

With local growers such as Hazelmere Farms on his doorstep and Choices just around the bend, the Feenie family has found much to love in the valley, and looks forward to calling it home for the holidays for years to come.

Fortunately, with Cactus Club locations already in Abbotsford and South Surrey, and another slated for 2013 in Langley, Feenie's world continues to evolve nicely.

As for the absence of a turkey recipe for Indulge readers?

“We do have our family traditions, but everyone in my family knows I am not a traditionalist so we change things up,” says Feenie. “That said, there is always a roast for

Christmas Eve, poultry for Christmas dinner and always a light lunch of charcuterie and cheese on Christmas Day.”

As anyone who ever visited Lumiere, the

Lumiere Tasting Bar, Feenie's or, more recently, any Cactus Club location might attest, Feenie has always had a fondness for the cheese plate. His touch with charcuterie has only improved with age, but reaches far back to days of Christmas past.

The latter is a long-standing family tradition that continues strong. On the cheese side, cave-aged gruyere and aged goudas balance the blues, and Feenie has already found a favoured cheesemonger in his new neighbourhood.

“Keso Cheese. I love to go in and pick and try new things whenever I can.”

As for the charcuterie itself, Feenie family favourites are anchored by speck, prosciutto and Serrano ham, which he gladly travels to Oyama Sausage Co. at the Granville Island Public Market to procure.

In recent years, sopresatta, mortadella and salami from the Italian delicatessen have served equally well in bringing family and friends to the table with almost zero fuss – and maximum appreciation of the day and the shared feast ahead.

We do have our family traditions, but everyone in my family

knows I am not a traditionalist, so we

change things up.

i

8 NOVEMBER 2012 INDULGE8 NOVEMBER 2012 INDULGE

Blue-cheese stuffed figs10 fresh Black Mission figs (about 1 lb.)

4 oz. soft blue cheese1/2 cup walnuts, coarsely chopped1/2 cup honey1 tsp. lemon zest1 tsp. flat-leaf parsley, finely chopped

Preheat the oven to 350 F. Using a sharp knife, cut an X into the top (stem end) of each fig. Cut deeply into the fruit without cutting all the way through. With your fingers, gently squeeze open each fig like a flower.

In a small bowl, mix blue cheese and walnuts until thoroughly combined. Stuff each fig with a heaping tablespoon of the cheese mixture and arrange it in an ovenproof baking dish. Drizzle with honey and bake for 10 minutes, or until figs are warm and the cheese has softened. Remove from the oven and arrange on a serving platter. Just before serving, sprinkle with lemon zest and parsley.

Refrigerate leftover figs in an airtight container for up to three days.

Cornish game hen with dried fruit, honey and almonds3 tbsp. extra-virgin olive oil1/2 cup blanched whole almonds1 cup dried fruits (any one or mix of dates, apricots, prunes)2 Cornish game hens, 1.5 lbs each2 medium onions, diced 1/4” 2 cups water1/2 cup fresh flat-leaf parsley, finely chopped2 tbsp. fresh ginger, minced

1 tsp. ground cinnamon1/2 tsp. ground nutmegpinch ground cloves1/4 cup honey1/3 cup raisins

Line a large plate with paper towels. Heat 1 Tbsp of the olive oil in a large frying pan on medium. Add almonds and saute until golden, 7 to 8 minutes. Using a slotted spoon, transfer to the plate to drain. Set aside.

Prepare dried fruits by pitting dates and cutting large apricots and prunes in half. Set aside.

Cut Cornish game hens into quarters (two breasts and two legs per bird). With a paper towel, pat game hens dry and season with salt and black pepper. Heat the remaining two tbsp. of oil in a large frying pan on medium-high heat. Arrange hen pieces in the pan and saute until golden brown on all sides, about five minutes. Using a slotted spoon, transfer hen pieces to a plate and set aside.

Add onions to the pan and saute until translucent and softened, about 10 minutes, stirring up the brown bits from the bottom of the pan. Return the hen pieces to the pan and add water, parsley, ginger, cinnamon, nutmeg and cloves. Bring to a boil, then reduce the heat to low and simmer, covered, for about 35 minutes or until cooked. To test for doneness, insert a sharp knife in a thigh piece. If the juices run clear yellow with no tinge of red, the hen pieces are cooked. Transfer hen pieces to a large plate and cover loosely with aluminum.

Increase the heat to medium. Add dried fruits, honey and raisins to the pan and simmer until fruits are soft and the juices have reduced and thickened somewhat, about 15 minutes. Return hen pieces to the

pan and reheat quickly, basting with the juices. Transfer the game hen pieces and fruit mixture to a large serving platter, sprinkle with almonds and serve immediately.

Baklava with walnuts and brandy-soaked prunes2 cups granulated sugar3 cups water1 cup liquid honey1 lemon, in 1/8” slices1 cup brandy1 lb. dried pitted prunes2 cups walnuts, finely chopped1 lb. frozen phyllo pastry, thawed1/2 cup unsalted butter, melted

Make a simple syrup by combining sugar and two cups of the water in a small pot. Heat on low and stir until sugar dissolves, about five minutes, then increase the heat to medium and bring to a boil. Reduce the heat to low and simmer without stirring, for five minutes. Stir in honey and simmer for just one minute. Remove from the heat, add lemon slices and allow to cool. Transfer to an airtight container and refrigerate for one to two hours, or until chilled.

In a medium bowl, combine brandy with the remaining one cup of water. Add prunes and allow to soak at room temperature for one hour. Drain prunes, discard soaking liquid, then chop finely (about the same size as the chopped walnuts.) In a small bowl, combine prunes and walnuts. Set aside.

Preheat the oven to 350 F. Have a damp towel to cover the unused phyllo sheets, a pastry brush and all your ingredients ready to go.

You’ll want to work quickly so the phyllo pastry does not dry out.

continued10 NOVEMBER 2012 INDULGE10 November 2012 INDULGE

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Because wineries receive many requests for charitable donations, most have been proactive, setting up formal programs for giving. Since 2005, Tinhorn

Creek Vineyards has set aside 2.5 per cent of its pre-tax net income, directing that to a speci� c charity, the Boys and Girls Club of Canada. Donations to the club so far have

totalled $100,000.“Supporting a

children’s charity is very important to us,” says Sandra Old� eld, the winery’s chief executive. “We want to leave this world a better place than we found it and know of no better way than to make sure kids are

well taken care of.”Hester Creek Estate Winery’s charity also

includes children. This fall, the winery donated $11,000 to support the meals program at Oliver Elementary School. “We wanted to keep our charity local and thought supporting the school was a great way to do that,” said Sarah Lefebvre, the winery’s communications manager.

Painted Rock Estate Winery is the wine sponsor, at 25 cases each year, of a fundraising ball for BC Childrens Hospital. The winery also provides wine for a gala for Lions Gate Hospital.

Almost every winery has contributed free wine to fundraisers.

“That’s a given,” says Gordon Fitzpatrick, the president of CedarCreek Estate Winery. In the past year, his winery has donated 686 bottles to various charitable events, which, at an average retail price of $17 each,

translates into more than $11,000 worth of wine.

The recent unexpected and surprising decision by the provincial government to disallow wine donations for fundraisers will be a serious blow to charities if it is allowed to stand.

Some wineries favour the arts, a tradition established more than 30 years ago by the Vancouver International Wine Festival. The festival’s surplus – around $300,000 annually in recent years – supported the Playhouse Theatre Company. After that company’s bankruptcy in March, the wine festival switched its sponsorship to the Bard on the Beach Shakespeare Festival in Vancouver.

Mission Hill Family Estate has supported Vancouver Opera productions for 11 years and recently sponsored the ticket centre in the new opera company of� ces.

wine, dine

J O H N

Schreiner

Exploring some of the local wineries who truly celebrate the holiday spirit

& give back

20 NOVEMBER 2012 INDULGE

“We want to leave this world a better place

than we found it and know of no better way than to make sure kids are well taken care of.”

CedarCreek Estate Winery directs proceeds ($5,000 a year) from its winery concert series to Kelowna’s Rotary Centre for the Arts. However, more obvious humanitarian needs are not overlooked. CedarCreek raised $1,764 last year in a benefit for the Kelowna Women’s Shelter.

Some wineries support charities dedicated to nature. The tasting room

fees at Burrowing Owl Vineyards have gone for many years to the Burrowing Owl Conservation Society, raising a total of $400,000 to restore the owl to the south Okanagan. The tasting fees at Greata Ranch this year raised $6,710 for the Kelowna chapter of the SPCA.

See Ya Later Ranch Winery at Okanagan Falls contributes about $20,000 a year to the BCSPCA, raising the funds both at charity functions and by setting aside 50 cents a bottle from the sale of a wine called Jimmy My Pal.

That is the name of one of the dozen dogs that belonged to a former owner of the

property.Other wineries support environmental

causes. Summerhill Pyramid Winery has a series of wines with Robert Bateman art on the labels and dedicates a portion of the sales to his foundation.

So far, the winery has raised $60,000 for the foundation, which supports nature education for youth. Forbidden Fruit Winery in the Similkameen Valley has donated proceeds – between $500 and $1,000 a year from the sale of its grape vines initially to the David Suzuki Foundation and, during the past three years, to the Land Conservancy of BC and to the Organic Farming Institute of BC.

The examples could stretch for pages. The wine industry has a good heart.

INDULGE • NOVEMBER 2012 2120 November 2012 INDULGE

indulge magazine, november 20, 2012

Documents

good people

miss universe canada

bc transplant

bc spca

festive feel

bc v3s 0c8tel

holiday gift guide

charity challenges