Occasions Magazine Spring 2013

Muddling FreshnessThis spring we may bemuddling cocktails, but weare quite clear that the pureflavours of our featuredbrands are the perfect spirits to make fresh, seasonal cocktails. Read ourMixology feature on page16 or indulge in our Drinkof Season, on page 24, which is a spirited mix ofspiced rum, vanilla and orange.

France SimplifiedThe French wine industryestablished its reputationbased on its great wine regions such as Bordeaux,Burgundy and Champagne.While the best of these regions never lost theirplace as the world’s mostrevered wines, much of thecountry’s lesser known wine regions lost sales to NewWorld countries. Thanks to changes in France’s com-plicated appellation system and wide spread accept-ance of modern wine- making techniques andpackaging, many of these less well known areas arenow producing exciting wines. We celebrate a modernand simpler side of the French wine industry in ourGrape Expectations feature found on page 19.

33www.occasionsmagazine.ca

WELCOME | The Winter Issue

WEL

COM

EA Fresh Approachto Sunday DinnerSunday dinner doesn’thave to be a calorie-counter’s worst nightmare!We’ve toned down the fatcontent and added somenew flavours in the form offresh herbs to this classicfamily meal. Find therecipes and a few wine recommendations in our

Themed Celebration feature on page 8.

Savour IslandFlavoursThis spring we’re savouringthe best of Island flavours.The team at PEI Flavourscelebrates Island lobster inour Local Flavour feature,found on page 25 andMargaret Prouse highlightstwo local restaurants thatare serving up great fare atthe Savour Food & WineFestival. Find Margaret’s feature on page 13.

4 Occasions Spring 2013

InsideWelcome 3

On the Dock 6

Themed Celebration 8

Restaurants/Chefs 13 Mixology 16Grape Expectations 19

Drink of the Season 24

Style Watch 26

Local Flavour 25

Last Bite 30

SPRING | 2013

On the Cover This issue we are using berries, citrus fruitand fresh herbs to add flavour to cocktails.Enjoy our recipe for a Smashed Berry Cocktail found in our Mixology feature.

Themed Celebration Grape Expectations

Mixology On the Cover

CONTENTS occasionsOccasions is a premier food and drink magazine published by Transcontinental Media for the PEILCC and is intended for the enjoyment of Prince Edward Island consumers.

Publication Director: Andrew MacMillan, PEILCC

Food & Drink Editor: Mark DeWolf

Editorial Board:Andrew MacMillan, Acting Director, Retail & Marketing, PEILCC Heather Rossiter, Corporate Planner, PEILCC Kendra Abbott, Customs, Excise & Trade Accounts, PEILCC Will Bruce, Financial Analyst, PEILCCMark DeWolf, Food & Drink Editor, Transcontinental Media

Props/Stylist: Mark DeWolf

Contributing Writers:Mark DeWolf, Meredith MacDonald, Karen Peterson, Margaret Prouse

Copy editor: Ken Partridge

Group Publisher: Fred Fiander

Associate Publisher/Regional Director of Sales: Joel Hartlen

Account Executives: Mark DeWolf, John Eagles, Annie Langley

Art Director: john eaton

Senior Designer: Angela Jørgensen

Production Coordination: Meaghan Ferdinand

Copyright 2012 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork withoutexpressed written permission from the publisher is strictly prohibited.

Materials submitted for consideration should be accompanied by a self-addressed stamped envelope.The publisher cannot accept responsibility for unsolicited materials.

211 Horseshoe Lake Drive, Halifax, Nova Scotia, B3S 0B9Tel: 902-421-5888 Fax: [email protected] www.tc.tc

DisclaimerOccasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine andexpressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers;they do not necessarily reflect the views of Occasions Magazine and its publisher, Transcontinental Specialty Publications (Atlantic Division).

Please note all products listed within this publication are available in most PEILCC stores throughout Prince Edward Island. Prices and availability subject to change without notice.

P.E.I. Liquor Control Commission

3 Garfield St., P.O. Box 967, Charlottetown, PE C1A 7M4

(902) 368-5710

www.peilcc.ca

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6

BEVERAGES | On the Dock

This spring we are celebrating fresh flavours with muddled cocktails featuring herbs and citrus fruits. The malleable nature of clear spirits makes them idealbases for this style of cocktail, as they impart their delicate character without overpowering the mix andother ingredients. Here are a few clear spirits that are‘On the Dock’ and ready for you to discover at aPEILCC store near you.

Skinny Girl Bare Naked Vodka(750 ml, $28.50)This vodka is described as being “like satin sheets andsilk robes all rolled into a smooth, clean and slightlysweet package”. We like to think of it as a great base tococktails. Just add a few wedges of lemon and lime tothe bottom of a highball glass. Muddle the fruit andthen top with ice, an ounce of vodka and club soda.

Hendrick’s Gin (750 ml, $44.90)Hendrick’s describes itself as a “gin made oddly” and in fact this big brand continues to be made in smallbatches with its own unique flavouring agents, includ-ing cucumber and Bulgarian rose. Its distinctive aromaand flavour will make any cocktail taste like one of akind. We like to accentuate its natural flavour profile by muddling some fresh cucumber in the bottom of anold fashioned glass. Top the muddled cucumber with adash of fresh lemon juice, a dash of simple syrup, iceand fill with club soda.

Cruzan White Aged Rum (750 ml, $25.95)Eight generations of superior rum making and craftsmanship distinguishesCruzan from its competitors. Even itswhite rum is oak-aged, which providesit a smooth texture others in the category don’t possess. Use Cruzan tomake a classic Mojito. Simply add a fewwedges of lime, 8-10 mint leaves andan ounce of simple syrup to a highballglass; muddle. Next, top with an ounceof Cruzan Rum and fill the glass with iceand club soda. This Caribbean classicmakes the perfect spring libation.

Spring into the Season with Spirits

Occasions Spring 2013

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Advertise with AtlanticCanada’s premier food anddrink magazine, Occasions.

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With the hectic pace of life, Sunday dinner is, for many Island families, one of the only times to sit around the table with familyor friends. We’ve taken a fresh approach to Sunday dinner by incorporating fresh herbs and substituting some (definitely not all)of the fattier elements of the meal. Of course, we’ve tried not tosacrifice any of the flavour.

Wines to Match the Meal: Most dry red wines will match perfectly well with our herb accented roast dinner, but if you want to strike a flavour match, look to red grapes rich inmethoxypyrazines - a chemical compound responsible for theherbaceous and vegetal tones found in certain wines. CabernetSauvignon is particularly rich in these compounds. The Cabernet-based wines of Bordeaux are classic partners, but so too are anynumber of Cabernet-influenced wines from around the world; Carmenere from Chile is also rich in this compound. Carmeneregrapes often have even higher levels of methoxypyrazines compared to Cabernet, resulting in a bell pepper flavour.

Here are just a few to look out for:

Errazuriz Estate Carmenere (Chile, $16.99)

Rothschild Cabernet Sauvignon (France, $14.98)

The Winery of Good Hope Cabernet Sauvignon Merlot (South Africa, $14.98)

FOOD | Themed Celebration

A FRESH APPROACHTO SUNDAY DINNER

Herb Crusted Roast Top Sirloin

Herb Crusted Roast Top Sirloin

Serves 8-10

Ingredients:3-4 lb top sirloin roast, tied 2 tbsp Dijon Mustard4 tbsp prepared horseradish1 tbsp pink peppercorns, cracked3 cloves garlic, minced4 tbsp olive oilRock salt to taste2 cups parsley, finely chopped1 cup cilantro, finely choppedSalt to taste

Directions:1. Place the sirloin on a wire rack, set above

a baking sheet in your refrigerator overnight to remove excess moisture from the beef.

2. Preheat the oven to 375 °F.3. Combine the Dijon, 2 tablespoons of

horseradish, pink peppercorns and 2 tablespoons of olive oil in a bowl. Whisk until well blended.

4. Rub Dijon and horseradish mixture overthe top of the sirloin; season with rock salt.

5. Place a large pan over medium-high heat.6. Sear the beef until it is golden brown

on all sides. If the beef begins to stick, carefully add a little olive oil to the pan.

7. Roast the beef for 45-55 minutes. Times will vary depending on your preference of internal beef temperature.

8. Remove from the oven and let rest for 25-30 minutes.

9. While the beef is resting, combine the remaining horseradish and olive oil; spread this mixture over the beef.

10. Just before serving, remove the twine. Spread the parsley and cilantro over a baking sheet. Roll the beef in the fresh herbs.

11. Delicately slice the beef (or carve at the table) and place on a serving platter with your roasted spring vegetables.

Editor’s Tip: Immediately after the beef isremoved from the oven, turn the oven upto 425 °F and roast your vegetables. Whilethe beef is resting, the vegetables will roastand be ready just in time for service.


Roasted Spring Vegetables




Roasted Spring VegetablesServes 8-10

Ingredients:3 dozen baby potatoes washed, halved 2 tbsp rosemary, finely chopped3 cloves garlic, minced5 tbsp olive oil12 small carrots, peeled, halved, washed 2 bunches asparagus, washed, trimmedSalt & pepper to taste

Directions:1. Preheat an oven to 425 ̊ F.2. Toss the potatoes with two-thirds of the

rosemary, two-thirds of the garlic and 2 tablespoons of olive oil. Place in a roasting pan and set in oven. Roast for 8 minutes.

3. While the potatoes are roasting, toss thecarrots with the remaining rosemary andgarlic and 1 ½ tablespoons of olive oil.

Add the carrots to the pan with the potatoes and continue roasting for 15 minutes.

4. While the potatoes and carrots are roasting, toss the asparagus with the remaining olive oil. Add the asparagus tothe vegetables and continue roasting for7 minutes.

5. Remove from the oven and season with salt and pepper.

6. Serve on a platter with the Herb Crusted Roast Top Sirloin.

Editor’s Note: We’ve substituted classicsteamed vegetables drenched in butterwith olive oil. The roasting process concentrates the flavours of the vegetablesand allows them to hold their own againstthe rich flavour of the roast sirloin.

Dill Mashed PotatoesServes 8-10Ingredients:3 lbs Yukon Gold potatoes, peeled, quartered4 cloves garlic2 cups Greek yoghurt¼ cup fresh dill, minced1 cup grated Parmesan

Directions:1. Place the potatoes and garlic in a pot of

salted water; bring to a boil.2. Boil the potatoes for 20 to 25 minutes

or until tender.3. Drain the potatoes and garlic and pass

through a ricer or mash the old-fashioned way.

4. Add the yoghurt, dill and Parmesan. Combine thoroughly.

5. Serve warm.

Dill Mashed Potatoes



Chive Yorkshire PuddingMakes 12 puddingsIngredients:2 cups all-purpose flour, sifted2 cups skim milk6 eggs, whiskedPinch salt4 tbsp chives, finely chopped1⁄2 cup olive oilDirections:1. Preheat oven to 450 ̊ F. 2. Combine the flour, milk and eggs in a

bowl. Blend until smooth.3. Add the chives and combine.4. Place two, 6-cup muffin tins in the oven

for 10 minutes.5. Add a teaspoon of olive oil in each of

the twelve metal muffin cups and returnto oven for 10 minutes.

6. Very carefully add two tablespoons of the batter to each cup and return to oven for 10-12 minutes.

7. Serve warm.

Editor’s Tip: Make these in the morningand reheat just before service.

Chive Yorkshire Pudding

Barking Squirrel Lager (473 ml $3.50)Barking Squirrel Lager is a 5% ABV, 24 IBU amber lagerwith a distinct rich burnt orange color. Brewed withnothing but beer goodness, Barking Squirrel’s pleasantNoble hop aroma and bitterness come from a blend ofHallertau Mittelfreuh, Saaz and Magnum hops.


Honey Baked ApplesServes 6Ingredients:6 McIntosh Apples, tops removed, cored4 tbsp raisins4 tbsp dried cranberries4 tbsp pistachios, shelled, toasted1 tsp ground cinnamon6 tbsp honey

Directions:1. Preheat oven to 350 ̊ F.2. In a bowl, combine the raisins,

cranberries, pistachios, cinnamon and honey.

3. Fill the apples with the fruit and nut mixture.

4. Place the apples in a large baking dish; cover with foil.

5. Bake for 35-40 minutes. You want the apples to be soft, but not mushy.

6. Delicately transfer the apples to shallow bowls or dessert plates and drizzle with the juices from the baking dish; or, serve with a little whipped cream.

Editor’s Tip: Just before bringing out themain meal, reduce the heat of your oven to350 ̊ F and bake the apples. When the maincourse is finished, your apples should bejust about ready to take out of the oven.



RESTAURANTS | Chefs

On Thursday, May 23, Prince Edward Island restaurateurs inviteyou to the Confederation Centre of the Arts, in Charlottetown, forthe 2013 Savour Food & Wine show. For the price of admission,you can meet chefs and staff from more than 20 Island restaurantsand sample selected dishes from their summer menus. Beverage vendors will be offering samples of their finest wines, beers andspirits.

The Merchantman Pub, on lower Queen Street in Charlottetown,has amassed a big following of loyal customers—locals, businesspeople who travel regularly to PEI, and summer visitors—since itfirst opened its doors in 1994. Its station at the Savour Food &Wine show will be a popular one. Many customers who love particular Merchantman dishes so much that they decide what toorder even before setting foot in the restaurant will be able to see

by Margaret Prouse

Savouring PEI Flavours

The Merchantman Pub

The Merchantman Pub

the Daniel-Brenan Brickhouse

the Daniel-Brenan Brickhouse


what other magic Chef Jeff Scovil can work with local foods. Newcustomers can expect a taste of something fresh and seasonalfrom the menu at the Merchantman booth.

A more recent addition to the Charlottetown restaurant scene isthe Daniel-Brenan Brickhouse, a hip restaurant in a historic, Sydney Street building. Those who haven’t met Executive ChefAdam Loo in the open kitchen at the Brickhouse can drop by theSavour Food & Wine Show to meet this accomplished young chef.Having grown up on an Island organic farm, Chef Loo has established strong relationships with local food producers. Hiscommitment to using sustainably-produced local foods and histraining and experience come together in his menus, and will beevident in the Brickhouse’s offerings at Savour.

Raise a glass to these and the other restaurants participating at theSavour Food & Wine Show. For more information, or to purchasetickets, go to www.confederationcentre.com.

The Merchantman Pub23 Queen Street, Charlottetown902-892-9150www.merchantmanpub.com

Daniel-Brenan Brickhouse125 Sydney Street, Charlottetown902-566-4620www.danielbrenanbrickhouse.com

RESTAURANTS | Chefs


BEVERAGES |Mixology

Smashed Berry CocktailServes 1Ingredients:¼ cup fresh berries*1 tbsp simple syrup1 oz Smirnoff Vodka ( 750 ml, $25.95)4 oz sparkling lemonade

Directions:1. Place the berries and simple syrup in a

rocks glass.2. Muddle the berries.3. Top with ice and then add the vodka

and sparkling lemonade.

* Raspberries work well, but you can useany fresh berries available to you.

Muddling Freshness

Muddling is the act of mixing ingredients to release their flavour by crushing themusing a muddler, spoon or other instrument,before adding the other liquid ingredients.The muddling process releases essential oilsfrom herbs and extracts flavourful juice fromberries and other fruits.


Iced Cucumber and Mint CocktailServes 1Ingredients:¼ English Cucumber, peeled, seeded, roughly chopped¼ cup fresh mint leaves1 oz Beefeater London Dry Gin (750 ml, $25.95)Club soda

Directons:1. Place the cucumber and mint in a

highball glass; muddle.2. Top with ice.3. Add gin and fill with soda.

BEVERAGES |Mixology


BEVERAGES |Mixology

Apple Cinnamon Smash MartiniServes 1Ingredients:½ Granny Smith Apple, peeled, cored,chopped2 lime wedges1 oz Russian Standard Vodka (750 ml, $26.45)1 oz cinnamon syrup*Apple slice for garnish

Directions:1. Place the apples and lime wedges in a

mixing glass; muddle.2. Add the vodka, cinnamon syrup and ice. 3. Top with the metal bottom of the

cocktail shaker. 4. Shake vigorously then, strain into a

chilled martini glass.5. Garnish with an apple slice.

*Make cinnamon syrup by combining 1cup of water, 1 cup of sugar and 2 cinnamon sticks in a saucepan. Bring to aboil. When the sugar has dissolved, removethe cinnamon sticks and strain through afine sieve.


AS FEATURED AT THE NEW FESTIVAL OF WINES

GRAPE EXPECTATIONS | The New France

The annual Festival of Wines is set to takeplace once again at the Charlottetown CivicCentre. This years feature country is France.The French wine industry has long rested on the laurels of its most famous regions, including Bordeaux, Burgundy and Champagne. While French wines dominated the wine shelves for centuries,the country recently relinquished its title asthe world’s largest wine producer. That titlenow goes to Italy. While its most prestigiousappellations and producers continue toenjoy brisk sales (thanks in part to increasedsales to Asia), a revolution is underway in itslesser known regions. Young winemakers infused with knowledge are changing theway wine is made and packaged in France.Discover for yourself this new breed ofFrench wines at this year’s festival and at anPEILCC store near you.

THE NEWFRANCE



Screw OffIn the wine world this is a positive phrase. Did you know that theStelvin closure (the long-skirted screw cap seen on wine bottles)was actually a French invention? French manufacturer Le BouchageMécanique developed it in the 1960s at the behest of Peter Wallfrom Australia’s large Yalumba winery. While the invention didn’tresonate with French wine producers in the 1960s (the 70s, 80s, 90sor 2000s for that matter) it did eventually prove successful inemerging wine regions such as Australia and New Zealand. Researchhas since proven that screw caps greatly reduce the risk of oxidationand “cork taint” in wine. With a new breed of young French winemakers changing the way wine is made in France you will increasingly see French wines bottled with screw caps.Example: Kiwi Cuvée Pinot Noir (France, $14.40)

France’s Critter CultureThey weren’t the first to adorn their labels with an animal, but whenCasella’s Yellow Tail brand of wines hopped over its competitors tobecome the world’s most successful wine brand, a Noah’s ark ofcritter adorned wine labels took over wines shelves throughoutNorth America. There were Little Penguins and Dancing Bulls and

then, in walked a waddling hippo from France. The FAT Bastardbrand, with its hippo adorned label, proved that France could beevery bit as fun and hip as its New World competition. Example: Fat Bastard Chardonnay (France, $16.99)

Labels Get a MakeoverPositive changes to French wine labels aren’t limited to the introduction of animals or fun graphic design. France’s intricate, yet complicated to understand, appellation system that regulates its finewine production and labelling standards has confounded many winebuyers. The French government is seeking to simplify its appellationsystem. A new three-tier system was introduced last year (reducedfrom a four-tier system), designed to simplify and even relax standards on some of its premium wines, including allowance forwineries to indicate the grape variety(ies) on certain appellationdesignated wines.

France’s New Three-Tier Wine SystemVin de France: This is reserved for entry level wines. No region is indicated on the label, but producers may now list the grape varieties used to make the wine.


Example: Kressman Selection Merlot (France, $10.99)

Indication Géographique Protégée (IGP): This replaces the previous Vins de Pays category. Like their Italian counterparts(IGT), French wines produced under this system will have lots offreedom to label wines indicating the varietal(s) used to make thewine along with a general geographic designation.Example: Rothschild Cabernet Sauvignon (France, $14.98)

Appellation d'Origine Protégée (AOP) – Formerly known as AOC(Appellation d’Origine Controlée) this tier is devoted to the country’s top wines. These wines will continue to adhere to strictproduction and labelling standards, although some loosening of restrictions has allowed for clearer more consumer-friendly labels.Example: Pierre Andre Bourgogne AOP Pinot Noir Reserve(France, $20.95)

The Sunny South:France’s central and northern regions are its most prestigious, butnew wine drinkers unfamiliar with French wine regions are increasingly looking to France’s sunny south as a source of greatvalue. Blessed by a warm Mediterranean climate and a wealth ofmicroclimates, the Languedoc-Roussillon region is proving to be ahot bed both of innovative styles and a source of great value winesfrom classic appellations with a renewed sense of pride. Grenacheand Syrah – along with a long list of other supporting varietalsthrown into the mix – dominate the traditional red wines of the region. One property gaining a loyal following for its wines isBadet-Clement’s Les Jamelles range. These wines are made fromgrapes that have ripened fully in the warmth of the Southern

French sun by Burgundian-trained winemakers utilizing a mix oftraditional techniques enhanced with modern technology. The results are impressive.Examples: Les Jamelles Mourvedre (France, $14.98)

It’s time to revisit France. You might just discover the fresh new attitude of its new breed of young winemakers translates to fun,easy to drink wines lacking only in pretense.Alain Brumont La Gascogne Gros Manseng Sauvignon Blanc(France, $14.98)



SPECIAL FEATURE | Festival of Wines

Experience the joie de vivre of the all new look and feel of TheNew Festival of Wines, May 24 and 25 in Charlottetown, PrinceEdward Island.

“What's so new,” you ask? Now produced by Versatile Manage-ment Group, the same event management team to bring you thePEI International Shellfish Festival, The New Festival of Wines hasbeen redesigned to “wine and dine“ you with worldly and localflavours from the moment you walk through the door.

Over 200 varieties of limited quantity wines from around theworld are just waiting to be explored, with cheese stations fromCOWS CREAMERY and Dairy Farmers of Canada featuring varieties of cheeses to complement your wine selections. Thisyear's featured region is France, recognized as one of the world'soldest and largest wine producing regions.

More than just a wine tasting event, immerse yourself in fine localflavour with two nights of grand tastings featuring the localculinary talents of Chef Andrew Smith of Red Shores Racetrackand Casino, and Chef Jane Crawford of Red Water Rustic Grille.Wine and cheese seminars, presented by Dairy Farmers of Canadaand Rossignol Winery, will help you to perfect the art of wine andcheese pairing.

This spring, uncork something new at PEI's largest wine tastingevent, The New Festival of Wines. Tickets are on sale at the Charlottetown Civic Centre box office or online at www.peiwinefest.com.

Tickets $44.00 taxes includedGrand Tastings: 7:00pm - 10:00pm each night

New Festival ofWines Promises to ImpressBy Meredith MacDonald

Complimentary transportation is availableto ticket holders between downtownCharlottetown's Murphy Group ofRestaurants and the festival's featurehotel, The Hotel on Pownal, Friday andSaturday nights.


DRINK OF THE SEASON | Spring 2013

Orange, Spiced Rum & Vanilla SplashServes 4Ingredients:1 vanilla pod, cut into 4 pieces*4 wedges of orange4 oz Cruzan Spiced No. 9 Rum (750 ml, $27.95)Ginger AleDirectons:1. Place the vanilla and wedges of orange in a cocktail shaker; muddle.

2.Add the Cruzan Spiced No. 9 Rum and ice; shake vigorously.

3. Strain into four, ice-filled highball glasses.4.Top with ginger ale.

*Vanilla beans can be found in the bakingaisle of most grocery stores. If you can’tfind vanilla bean pods substitute a dash ofvanilla extract in their place.


Local Flavour: PEI LobsterArticle provided by PEI Flavours

Celebrating that first lobster feed of the season is an Island tradition. Your family may pay tribute to the arrival of spring withlobster on opening day or Mother’s Day; in your own kitchen orat one of the popular lobster suppers; you may buy it cooked, orinsist on cooking your own—but there is no experience that topsthe first taste of the year.

While the tradition remains strong, how you may choose to enjoyyour lobster is up to you. Are you the traditional type, dining onlobster in the shell, rolls, butter and potato salad? Are you a foodiewho can’t wait to show off the versatile ingredient in appetizersand dishes at your next party? Or will you have it prepared at yourfavourite local restaurant and paired with our Island-producedwine or beverages? Whatever your preference, we agree on onething—lobster is distinctly delicious!

Did you know the lobster industry is our Island’s most importantfishery? In 2012, 27 million pounds of lobster were landed onPrince Edward Island, helping to sustain our rural communities.Our fishermen take great care and pride in their product to helpensure a sustainable and quality product for consumers to enjoy.

Did you the know the Island produces a product called the cannerlobster? The canner lobster is a smaller lobster preferred by trueconnoisseurs for its tender and flavourful characteristics.

Make this spring a delicious one! There is no better choice thanfresh, local lobster harvested from our pristine waters and servedyour way.

For many ways to enjoy lobster, check out our recipes at peiflavours.ca

LOCAL FLAVOUR | PEI Lobster


Styl

eEco DécorWatch

You don’t always have to buy new furniture to reinvigorate your home’s décor. Repurposing and recycling items helps the environment while addinginteresting, unique pieces to your home.

Window Tray

For a simple project, find a small, old window frame(glass removed) from your home, an antique shop oryard sale. Scrape all the loose paint off, lightly sand

until smooth, and then give it a good cleaning withTSP (trisodium phosphate)—or go green with vinegar.You can choose to leave it as-is for a more rustic look,or paint in desired colour and finish. To create the bottom of the window, cut a piece of thin plywood tomatch the shape of the window frame and nail intoplace. Finally, attach hardware at the opposite ends ofthe tray to act as handles and provide “bling”. Use detailed antique, elegant glass or porcelain hardware,or give it a more modern look with new pieces fromthe hardware store. Then let your creativity flow, byfilling it with candles, flowers, condiments or prettydrinking glasses.

An A+ Design Idea: Chalk Boards

Chalk boards aren’t just for the classroom anymore.They are on-trend, popping up everywhere, (such asthe dining room mantel) and being used as a familymessage centre. To make one of your own, find aframe at a vintage shop, yard sale, or the dollar store.For the chalk board part, you will need chalk boardpaint, available at most hardware stores, and a piece ofplywood cut to match the shape and size of the innerportion of the frame. Apply the chalkboard paint toone side of the plywood. Plan to apply three coats ofpaint. Secure the chalkboard into the frame with smallnails. Or, if the frame comes with glass, paint directly

LIFE | Style Watch

by Karen Peterson

Cono Sur Organic Cabernet Sauvignon(Chile, $15.49)

This great value wine made from organically grown grapes always delivers lots of flavour. It offers a great balance of sweet fruit notes and bell pepper flavours. A great pairing to our roast meats served with roasted grilled vegetables.

LIFE | Style Watch

on the glass. All that’s left is to paint your frame in the colour ofyour choice—and your masterpiece is done!

Ottoman

Ottomans are making a comeback, offering a creative way toadd colour to any room. Don’t be afraid if you haven’t done anyreupholstering before; it’s easier than you think. Start with picking a thick fabric, perhaps an old tablecloth or curtains,that’s twice the size of the ottoman. Next, lay the ottoman upside-down in the centre of the material; using a heavy-dutystapler, start stapling the material down tightly, making a trim atleast 1-inch around. Depending on how “finished” you want thebottom to look, you can add a piece of fabric with upholsterynails to cover the trim and staples. Painting the legs completesthe transformation. Now, kick your feet up and admire yournew piece of accent furniture.

Give Old Furniture a Makeover

Give an old piece of furniture, with all the beautiful details ofthe past, a style makeover to bring it back to life and up-to-date. Start by cleaning your piece with TSP or vinegar, to prep itfor a coat of primer. Once the primer is dry, lightly sand it andapply your first coat of colour. Bright colours look fabulous onolder pieces, and white can give a simple, classic look. Depending on the look and the amount of distressing you desire, use one to three coats of paint. Once your paint is dry,begin distressing with sandpaper, concentrating on the edgesand the woodworking details. This is when the magic happens!Keep sanding until you get the look you’re after. Don’t be afraidof making a mistake; you can always add more paint! There aremany different distressing effects and paint techniques to experiment with—glazing, staining, and waxing, for example. Finally, seal the furniture with at least two or three coats ofpolyurethane to protect your new masterpiece.


SIMPLY INSPIRED |Mason Jar Makeover

Mason JarMakeoverSIMPLY INSPIRED

Mason Jar Soap Pump

Mason jar soap pumps can add your personal style to your kitchen or bathroom.Supplies: Recycled soap pump, hammer ordrill, nail, pliers, primer, acrylic paint (colourof choice), polyurethane sealant, glue gun

Step 1. Find a clean soap pump from any soap or lotion bottles you have, or buy one from the dollar store.

Step 2. Start by drilling (or hammering a large nail) into the centre of the Mason jar lid. With pliers, peel back the metal from the bottom tomake a hole big enough to fit the soap pump.

Step 3. Remove the pump for now.Step 4. Apply a coat of primer to the top

of the Mason jar lid and let dry.Step 5. Apply 2-3 coats of acrylic paint to

the lid. Use any colour; be creative.Step 6. Apply 2-3 coats of polyurethane

sealant to the lid.Step 7. Insert the pump into the lid. Step 8. Secure the bottom of the pump to

the lid with a glue gun, covering the rough metal edge.

Step 9. Fill with desired soap or lotion.

Mason Jar Holder

There are many variations and uses for theMason jar holder that you can customizeto fit perfectly into your home. Use it tohold flowers, workshop or craft supplies,toothbrushes, kitchen utensils or votivecandles. Supplies: Mason jar, piece of recycledwood, 2” metal plumbing clamp (availableat any hardware store), screws

Step 1. Find an old piece of wood and cut it into a piece that is slightly longer and wider than a Mason jar.

Step 2. Stain or paint the wood to suit your décor.

Step 3. Line up where you would like the jar to sit on your wood. It may helpto place the clamp against the wood and mark it with a pencil. Screw the clamp in place, but do not tighten all the way. Note: you may need to pre-drill a hole through the clamp.

Step 4. Attach the Mason jar to the clamp and tighten.

Painted Mason Jar

Painted Mason jars make a beautiful displayfor flowers, pens and pencils, or kitchenutensils.Supplies: Mason jar, primer, acrylic paint(colour of choice), sand paper,polyurethane sealant

Step 1. Start by lightly sanding the Mason jar and wipe clean with a lint-free cloth.

Step 2. Apply primer to the Mason jar to give the paint something to adhereto; let dry.

Step 3.Next, apply 1 or 2 coats of any acrylic paint to the jar. The numberof applications will depend on yourdesired level of finish.

Step 4. Lightly sand off the paint to give the jar a distressed, aged finish. Concentrate your efforts on the raised label and details of the jar.

Step 5. Finally, apply a clear polyurethane sealant to the jar, which will give it a nice shine. I recommend 1-2 coats to ensure the durability of the finish

By Karen Peterson


FOOD | Last Bite

Serves 6Ingredients:1 ½ cups whipping cream2 tbsp sugar 2 cups strawberry rhubarb jamFresh mint

Directions:

1. Place the cream and sugar in a bowl;whip until stiff peaks form.

2. Divide half the whipped cream amongstsix small glasses.

3. Top each glass with equal amounts of the strawberry rhubarb jam.

4. Top each with equal amounts of the remaining whipped cream; refrigerate.

5. When ready to serve, remove from therefrigerator and garnish with sprigs ofmint.

Strawberry-Rhubarb Fool

Occasions Magazine Spring 2013

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Transcript of Occasions Magazine Spring 2013