• [C]hronicled. | HAIDEE HART

     … Home is where the Hart is.

    Curator & Writer | Hakan Burcuoğlu · Venue | Stowel Lake Farm, Salt Spring Island · Gear | Leica

    Gazing through my viewfinder, inside a country kitchen I stand. And amidst a pantheon of burly chefs cascaded in chiaroscuro, I see only her—an oculus, through which shoots a blinding beam of light, seamlessly elucidating this chthonic cavern. And with an arresting sentience she luxuriates—professing admiration to piles of sun-kissed bounty—to each bulb of beet, and last petal picked. And though I’m a louche cynic, I’ll indulge you, and perhaps even promulgate, that it’s beyond beautiful. All of it. So much so, you feel remorse even picturing it. From where hails this wondrous woman—this epicurean pugilist—evincing in me maudlin sentiments of ambrosia, petrichor, and grace?

    Haidee’s presence is indelible, and most evident in her idyllic domain, Salt Spring Island’s heaven-on-earth fixture, Stowel Lake Farm—brandishing a singular facet of utopia where bunnies hop, chickens talk, and gregarious farm folk welcome flocking souls with inviting eyes, uttering phrases like “How are you?” and really mean it. It’s sun-drenched. It’s lollipops and crisps. It’s a soul-rending Radiohead song, a palpable chimera where your heart skips.

    Wife to an [equally] astonishing artisan, and mother to four delightful [and perfectly chiseled] children, Haidee has singlehandedly transformed her life’s passion of cooking—once just a humble avocation—into a full-fledged international career. Her endless quest for beauty—be it in the ground, or on a plate—has commanded indefatigable effort and tremendous sacrifice. Harbouring diehard allegiance to the land [and life], she’s the embodiment of grit & grace—a dreamweaver who weaves while she’s awake. And with an island community championing her every move, us converts watch in awe, utterly subsumed.

    Welcome to The Curatorialist, Chef Haidee Hart.

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  • RECIPES: Haidee Hart’s Chocolate Olive Oil Cake

    Recipe | Haidee Hart · Curator | Hakan Burcuoğlu · Venue | Stowel Lake Farm · Gear | Leica

    What would’ve been a muse to a renaissance painter versed in natures mortes, is now Haidee’s salacious sacrifice to the Gods of Cake. And as far as dessert dalliances go, what humankind have known as “cake” just doesn’t get more velvety than this. It fashions a fragile façade—a timid, meringue shell that fissures with a silent whisper—yet beneath the cracks, there’s a raging tempest of merciless, unctuous chocolate, that eats like the lovechild of a bodacious brownie, and a meritorious mousse cake. It has, what the vanguards of pastry would call, “éclat”. Pastry is chemistry, but we are not chemists. And though you should follow Haidee’s maxims with a careful eye, you should also make it your own—be it with a festoon of gleaming berries, or a virgin olive oil infused with the tears of dessert fiends. Be our guest, pander to your sweet-tooth.

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  • RECIPES: Kieran Fanning’s Toronto Cocktail

    Recipe | Kieran Fanning · Curator | Hakan Burcuoğlu · Venue | Pepino’s Spaghetti House · Gear | Leica

    Mr. Fanning’s sure to fracture froideur [via lascivious libation] with his take on The Toronto Cocktail. The lovechild of sweet & spicy rye and [nostrum-typecast] fernet—and effectively, a Fernet Manhattan—it’s the liquid conduit for beguiling botanicals that dazzle fast, and drink slow. Kieran prefers making his with Rittenhouse Rye, and a bit more than the recipe calls for in Fernet-Branca. But Kieran’s an easy-going guy, and we live in a cocktail democracy, so feel free to unleash these ardent aromas at your own peril. Make it nice, and chill your fucking cocktail glass. Please enjoy responsibly.

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