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Issue link: http://digital.canadawide.com/i/751527
DECEMBER/JANUARY 2017 BCBUSINESS 61 COURTESY OF FRANK GIUSTRA WEEKEND WARRIOR I started cooking in my early 20s. I was barbecuing a salmon, and I thought I should probably get a little fancier with my approach. I had a cookbook there for some reason, and there was a very simple recipe. You just pour some mustard, pour some honey and squeeze a lemon in there, and voilà, you have an amazing sauce. My guests were really impressed, and I thought, well, I'm a cook now. My family immigrated here from Italy, and we always had marvellous, marvellous food. So once I realized I was a won- derful chef, having made that salmon, I turned to my mother and I said, how do you make, say, meatballs? My mother never worked o• of a recipe so I had to just pay close attention to what she did. Pretty soon I was making meatballs and I was making eggplant parme- san and all sorts of things. No one makes better eggplant par- mesan than I do. It tastes like a souŸé. You can eat it with just a fork, without a knife, it is so tender and so delicious. It's my signature dish. For most of my life, cooking has been my way of bringing people together. I have lots and lots of dinner parties at my home where I do all of the cooking. It's a form of relaxation for me. My dinner parties usually range from 10 to 30 people. I usually make four or -ve dishes throughout the day. I like to be left alone in the kitchen with my music until the very end where I put everybody to work. I like to have everybody hang around the kitchen, not sitting at the table—everybody has to be standing around drinking wine and having conversation, and I like it very loud. It's always a mad scramble at the end, so that's when I solicit everybody to help. They really enjoy getting involved. I yell at people—and they enjoy being yelled at. —as told to Felicity Stone RETAIL/ Known among collec- tors for their quality craftsmanship and minimalist designs, German Nomos Glashütte watches have arrived at Roldorf & Co. in Vancouver's Bentall Centre. Their manual-winding and automatic collection featuring 12 core models ranges from $2,000 to $5,000. EATERY/ Following the saying that "food is best when shared," executive chef Jeff Park and director/sommelier Pat Allan, both formerly with Whistler's Araxi Restaurant, have launched the modern-country-style Salted Vine Kitchen + Bar in downtown Squamish. The Pacific Northwest menu features shared plates with local B.C. farm ingredients. MONEY/ Gift-giving just got more creative. Victoria-based e-commerce company Giftbit enables online businesses to make customized digital gift cards, refund credits and promo codes to help generate buzz around a product or service. Built into the account is a tracking system that manages balances, points or refunds. CAFÉ/ Hungry shoppers at Holt Renfrew can now skip over to Holts Café–a casual restaurant featuring B.C. ingredients like North Arm Farms beetroot, Haida Gwaii halibut and Salt Spring Island mussels. JUICERY/ Alexandra Troll, co-founder of the Juicery and a BCBusiness 30 Under 30 alum, has launched a new Main Street loca- tion stocked with her signature organic, cold-pressed juices and nut milks. –Jenny Peng The latest developments in the world of lifestyle—from retail to restaurants (and more!) A Taste for Cooking Financier and Fiore Group CEO Frank Giustra dishes about making meals that bring people together JUST LIKE MOM Frank Giustra learned Italian recipes from his mother and now enjoys hosting lively dinner parties As well as nancing mining companies, founding Lions Gate Entertainment and producing premium Domenica Fiore olive oil, named after his mother, Frank Giustra is involved in phil- anthropic enterprises that include the Clinton Giustra Enterprise Partnership (established with Bill Clinton) and the Radcliffe Foundation, which supports a variety of causes including aid for Syrian refugees. NEW + IMPROVED WARRIOR SPOTLIGHT