MOSAIC POSY VASE

Side Street Studio has literally thousands of gifts for that special Mom. 

ORCA DESIGN SILK SCARF

Jewellery, Silk Scarves, Pure & Natural Soaps, Greeting Cards, Pottery, Small Hand crafted Glass Posy Vases, Padraig Wool Slippers and much more.

All locally made in B.C. and unique.

Charles Van Sandwyk Moose Card

Browse our web site or visit our studio in Oak Bay Village. And don’t forget; we can ship your Mother’s Day Gift anywhere in Canada or the US for you.

So don’t forget to make Mother’s Day extra Special.  

If Sidney on the Saanich Peninsula can promote itself as a Booktown, with anywhere from nine to a dozen different book stores at any given time, there’s no reason Oak Bay can’t do the same to promote its art galleries.

With seven galleries in close proximity, the owners have chosen to band together –  rather than compete – to help each other, and surrounding businesses, attract customers.

The group has a good start by just agreeing to work together – pooling resources for advertising and sending a consistent message to consumers from their individual shops.

Maintaining diversity in their galleries helps bring art lovers to the area, and other businesses can help keep them coming back by providing interesting products as well as the excellent customer service for which Oak Bay stores are known.

Of note is Oak Bay council’s support for the effort without question.

There was no debate, or worry that council would be seen as supporting one type of business over the other, only the clear vision that if we all work together toward a common goal, Oak Bay can achieve a vibrant, evolving and busy core – something that even the city of Victoria has found challenging in recent economic times.

The spin-off from this new approach should spread further than the Village.

As Nigel Hayes, owner of Side Street Studio, pointed out, many local artists rely on the income they receive from galleries to survive.

As their income increases, so will their spending. With support from local art galleries and local buyers, we can hope the artists, in turn, will support other local businesses, purchasing not only their art supplies here, but their groceries, clothing and other daily necessities as well.

While this approach is not for every business, it can certainly succeed for the galleries.

Working together, using innovative ideas and advertising to help spread your message and supporting those around you will go far to help all of the businesses in Oak Bay.

Oak Bay News 4th April 2012

“There is a lot of experience that goes into my woodwork.  During my 34 years in the explosives industry with CIL/Orica, I have travelled extensively throughout Canada, Africa, the U.S., the Caribbean and South America. Since my retirement in 2002, I have been consulting for Austin Powder Co. of Cleveland. My other interests are photography and guitar”.

Silver Maple Burl Bowl

“My passion for wood turning evolved from my formal training in Fine Arts. I have been turning for a dozen years and am a founding member of the Summerland Wood turners Group. We meet monthly at a member’s shop; a social time devoted to turning, discussing safe work practices, products, tools, design and finishing”.

LARGE WESTERN BIRCH SALAD BOWL

“I am a Member of  Summerland Community Art Gallery”.

Side Street Studio in Victoria, B.C. has two types of my Salad & Fruit bowls.

“The Silver Maple bowls originated from Nanaimo Street in Penticton. They are from a tree that was planted more than 80 years ago, salvaged and given a new life as a beautiful bowls”.

SILVER MAPLE BURL BOWL

“The Western Birch bowls originated from a tree from the ‘Carlson property’ on Washington Street in Summerland. This tree was planted more than 80 years ago, salvaged and given a new lease of life as a beautiful bowls”.

WESTERN BIRCH SALAD BOWL

“All of my bowls are finished with pharmaceutical grade mineral oil. These historic bowls are food safe and ready for use with fruit, salad and vegetables. An occasional application of oil will ensure generations of service”.

LARGE SILVER MAPLE SALAD OR FRUIT BOWL

Please see Side Street Studios 9 Point Guide for Caring for Your Wood

http://www.sidestreetstudio.com/catalog/wood-caring-wood-c-4_178.html
 

Located less than 10 minutes from Down-town Victoria is a true ‘hidden gem’. Oak Bay Village is one of the oldest and most interesting parts of Victoria with a true Village atmosphere in which customer service is still part of the culture. The Village is also home to one of the largest collections of Art & Crafts Galleries on Vancouver Island.

A leisurely stroll through the Village finds 7 superb Art Galleries and Craft Studios representing some of the finest Canadian art & crafts available.

•  Ted Harrison Studio

Studio of the acclaimedYukonartist Ted Harrison. Limited edition serigraphs, books & cards available.

• Red Art Gallery.

A small & vibrant gallery featuring award winning Canadian artists whose work is strong, colorful and unique.

• Eclectic Gallery.

With strong regional representation, Eclectic exhibits original fine art, local crafts and artisan jewellery.

• The Avenue Gallery

An exceptional venue to discover some ofCanada’s most distinguished, contemporary and historical artists.

• The Gallery in OakBay Village

Original Art & Picture Framing in the heart of Oak Bay Village.

• Side Street Studio

Unique Canadian Gifts for everyone. Supporting over 320 local B.C. artists since 1984.

• Winchester Galleries

Exclusive fine art dealers handling Canadian historical and contemporary art.

Why not spend a day in the Village? In addition to the Art Galleries you can enjoy  lunch or dinner at the Oak Bay Bistro – a superb bistro with fine food by the nationally acclaimed Chef John Waller. Enjoy a drink or food at the Penny Farthing Pub. Ottavio’s Deli is excellent for a light breakfast, lunch or coffee any time of the day. Feys +Hobbs gourmet take out and award winning catering company is also a must visit.

For book-hounds there are two long established book stores; Ivy’s Book Store for contemporary books and the famous Grafton Books for antiquarian books.

Visitors can stay at one of Victoria’s crowning jewels and most beloved landmarks – the Oak Bay Beach Hotel and Spa. Alternatively the Oak Bay Guest House is a gracious old 1912 Victorian Home and well worth the experience.

Along with the best collection of Art & Craft Galleries on Vancouver Island, an excellent choice of dining and accommodation plus a huge range of small, independent & unique shops; there is every reason to make the short journey to the most interesting part of Victoria.

The best way to make tea is to use boiling water. The important point is for the water to be boiling when you pour it over the tea, either in a cup, mug or best of all, a teapot. By doing this you obtain the most flavor from the tea. The longer that you leave tea to brew, the more bitter tasting tannin will be enter into the water.  Using a microwave to heat your water is slower, can be dangerous and produces a lower quality tea and is not advised.

TERRACOTTA TEAPOT

Best results are obtained using loose tea in a teapot rather than teabags. I appreciate that tea bags are simple and convenient to use but loose tea is not ground as fine as the tea in tea bags so it has more room to circulate in the pot. In addition, the finer ground tea used in tea bags allows for more bitter tannin to be released – so for a perfect cup of tea – loose tea wins every time. But don’t forget to use a tea strainer to avoid getting tea leaves in your cup.

SALT FIRED TEAPOT

1. Use one teaspoon of loose tea per person plus one for the pot.
2. Use fresh water because when water is re-boiled it loses oxygen which prevents the full flavor of the tea being released.
3. We suggest warming the pot first! This helps the brewing process by maintaining the brewing temperature for longer, to extract more flavour from the tea. It is very important to use boiling water to make the tea. Water which is not boiling does not allow the tea to brew properly.
4. Brew for 4-5 minutes as using a shorter time will not allow the full flavor to develop. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves.
5. Stir the tea in the pot once while it is brewing. Note about using tea bags – the same basic rules apply as for loose tea. But you will get best results brewing in a pot. If you must brew in a cup then brew for a much shorter time, say - 2 - 3 minutes.

Enjoy your tea!

PEARS DESIGN LARGE TEAPOT

Tea Pots make superb gifts and are a \’must\’ for any household or family. Tea is acknowledged as one of the most healthy drinks that you can find and drinking 3 cups a day is believed to be good for you heath. You can find a great selection of hand crafted Tea Pots & Mugs at http://www.sidestreettudio.com/catalog/pottery-pots-c-1_116.html

Drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits, say researchers.

QUASIMODO TEAPOT

The work in the European Journal of Clinical Nutrition dispels the common belief that tea dehydrates.

Tea not only rehydrates as well as water does, but it can also protect against heart disease and some cancers, UKnutritionists found. Read more at the BBC article http://news.bbc.co.uk/2/hi/5281046.stm

All of these beautiful Tea pots are locally made on Vancouver Island. They are available at Side Street Studio, Oak Bay Village, Victoria, B.C. Canada or on line at www.sidestreetstudio.com

CLASSIC TEAPOT & INFUSER

(Serves 4 – 5)

There are few things that I would rather have after a walk or returning from skiing on a cold winter’s day. The combination of beans and pasta tastes delicious; the two food complementing each other perfectly.

LARGE SOUP BOWLS

This soup is a nutritious & satisfying meal in itself. Serve with fresh wholemeal or crusty white bread and follow with fruit.

8oz (225 g) dried kidney or haricot beans.

1 oz (25 g) Olive oil

1 clove garlic

1 small onion, finely chopped

1 carrot, finely chopped

1 stick celery finely chopped

2 tablespoons (2 x 15 ml) finely chopped parsley (fresh is best)

2 oz (50 g) smoked bacon. (Unsmoked if you wish)

14 oz (397 g) can chopped tomatoes with their juice

2.2 pints (1 liter) beef stock – home made or water & 2 stock packets

Salt & freshly ground black pepper

6 oz (175 g) Conchiglie (shells) or Fafalle (twists) pasta

Fresh grated Parmesan (or mature cheddar) cheese

Put the beans in a large bowl, cover and leave to soak overnight. Boil for at least 15 minutes the next day, before using. You can substitute for pre cooked cans of beans if desired

APPLE DESIGN SOUP BOWL

Heat the oil in a large saucepan and sauté the onion, carrot, celery, bacon & parsley until softened – then add the garlic for the last 2 minutes. The bacon should be just turning brown. Now add the tomatoes, stock and boiled and drained beans. Bring to the boil, cover and simmer until the beans are tender – about 3 hours, but possibly less, depending on the beans.

FRENCH ONION SOUP BOWL

Scoop out a good cupful of the beans and puree in a blender or though a sieve. Put back into the soup and add salt & pepper. Bring to the boil again and add the pasta and cook until the pasta is tender (al dente) – about 15 minutes. Stir occasionally to prevent sticking.

SALMON DESIGN SOUP BOWL

Serve in soup bowls with grated cheese and more freshly grated black pepper.

Note: the soup should be very thick. You may have to cook it uncovered if there is too much liquid, or add a little more stock if it has reduced too much during cooking.

SOUP or BRIE BOWL

All these beautiful bowls and the tureen are hand made in British Columbiaby some of Canada’s finest pottery artists. The pottery is available from Side Street Studio, Oak Bay Village, Victoria, B.C. or on line at www.sidestreetstudio.com

SOUP TUREEN & LADLE (BOWL)

Marlyn & Dave – of Quasimodo Pottery have been creating beautiful functional pottery for many years. They have written some good tips for caring for their pottery to help you use & enjoy these superb pieces for years to come;

Food Safe

This hand made pottery has been fired to a high temperature that makes it suitable for everyday use for food preparation and serving. No lead or other harmful materials have been used in the clay or glazes.

LARGE RIMMED SALAD BOWL

Oven Proof

This pottery may be used in a conventional electric or gas oven. But to avoid ‘temperature shock’ we recommend NOT to place cold pottery directly from a refrigerator into a pre heated oven; rather allow time for the piece to warm to room temperature as you pre heat the oven. Similarly, do not place hot pottery directly into cold water or a refrigerator. Avoid placing hot pottery directly onto any surface including marble or other stone countertops. Use a heat mat underneath.

COVERED CASSEROLE

Microwave Safe

This pottery is safe to use in a standard microwave oven. The glaze contains no metals that may spark or react.

FAT MUG

Dishwasher Proof

Our pottery can be cleaned in a standard dishwasher and is durable enough to withstand everyday use and cleaning.

HINT; For easy clean up – fill with soapy water, let soak for a few minutes and then use a plastic scrubber to remove the worst bits of food before placing in the dishwasher.

BRIE BOWL

Candleholders

Do not pry wax out of the candleholders or you risk breaking the rim. Use hot water to soften and then easily remove the wax.

CANDLEHOLDERS

Spouts

Be sure not to bump spouts on teapots, wine carafe’s or decanters etc while cleaning or filling.

WINE CARAFE WITH HANDLE

Protecting your Table

Use cork pads on decorative ware or dinner ware to protect scratching glass or wood furniture and use a mat under any pot containing water.

CHEESE PLATTER & KNIFE

You can find this superb pottery at Side Street Studio, Oak Bay Village, Victoria, B.C. Canada. You can also purchase on line at www.sidetreetstudio.com

Len Menard writes; “I spent a good part of my working career in the floor covering industry, both selling and installing.  I retired in 2003 on disability due to back problems, and my wife and I moved fromSurreywhere we had lived for 30 years, to the peaceful sea side City of Powell River.  This city maintains much of its original small town flavor and is a haven for hundreds of very talented artists and musicians”.

MAPLE BURL & TURQUOISE BOWL

“My wood all comes from local sources such as urban foresters and local land owners who have to remove trees.  Like every other turner I’ve ever met, I have a great reverence for wood, and feel a duty to reveal the best in each piece I turn.  Often this requires a lot of extra time and effort to include natural defects that create the distinct one of kind look of the piece.  I also spend a great deal of time on my sanding and finishing to ensure that each piece gets the finish that will best compliment the grain and colour of the piece.

MESQUITE & TURQUOISE BOWL

I use Tung oil to finish the great majority of my work.  I put on anywhere from 3 to 5 coats of oils with drying and sanding between each coat.  This method requires at lot of time however I like the deep sealing and hard wearing, lustrous finish that this method provides.  The final finish is a coat of museum conservator’s wax which prevents fingerprints from showing on the surface”.

YELLOW CEDAR BURL BOWL

“Turning not only brings me pleasure and fulfils the desire to create something beautiful; it is also a therapy for the winter blues.  I’m back to singing and playing guitar again since I moved here, and I go out to the farmer’s market to perform every Sunday, as well as doing most of the festivals that occur here every year”.

SPALTED BIRCH BOWL

You can see more of Len’s beautiful work at www.sidestreetstudio.com

 A casserole, from the French word for “saucepan”,is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a “casserole dish”. (Source: Wikipedia)

Large Casserole

A rich red wine flavored casserole of chicken, bacon, onions and mushrooms. Serves 4 – 6, (hot). Perfect for a cold winters day!

Apple Design Casserole

1. Defrost 4 skinless chicken breasts & cut into 1 inch pieces. Slice bacon into small 1 inch strips. Peel & slice onions & wipe then chop the mushrooms. Finely chop garlic.
2. Melt 1 -1 ½ oz butter and fry bacon & onions until they just start to colour. Then add the garlic for 2 – 3 minutes. Remove to casserole and keep warm. Fry chicken pieces in the same butter until they are just browning. Remove to casserole.
3. Pour the red wine into the pan and bring to the boil; lower the heat and slowly to reduce the quantity by ½. Add the stock and bring to a slow boil for 5 minutes. Season with salt & black pepper. Pour this sauce over the chicken in the casserole. Add herbs. Bring to the boil. Then remove to oven and cook for 45 – 60 minutes.
4. While the chicken is cooking melt the remaining butter and cook the mushrooms. Add to casserole for the last 20 minutes of cooking time.
5. Serve with green beans and baked potatoes.

Covered Casserole

4 skinless chicken breasts

4 rashers smoked bacon

2 medium onions

12 – 16 mushrooms

2 cloves garlic

2 oz butter (olive oil can be substituted if desired)

½ pint inexpensive red wine

½ pint good chicken stock

1 teaspoon dried parsley (2 – 3 sprigs of fresh parsley if available)

1 sprig thyme or ½ teaspoon dried thyme.

1 bay leaf.

Pre heat oven to 325 degrees F or 160 degrees Celsius.

Small, medium or large, all of our casseroles are unique and hand crafted in B.C and will grace even the most discerning of tables. All are of course, oven, dishwasher and microwave proof. Foodsafe. Our casseroles make outstanding gifts just for you or for that someone special. www.sidestreetstudio.com

Pear Design Casserole

‘Pit Fired pottery is the oldest known method of firing clay and the ultimate source of all the modern firing variations used by potters. Each vessel is burnished twice, once when it is leather hard and then again when it is bone dry.  This picture shows the second burnishing.  Various shapes and sizes of agates, quartz stones etc. are used’. 

‘After the second burnishing, the pots are bisque fired in an electric kiln to cone 012.  If they are fired any higher it would cause the pots to loose their shine.

‘A 3” layer of shavings is put on the bottom of the pit and then the pots are nestled into the shavings’.  ‘Each piece is layered with combustibles such as dog food, pine needles, fine sawdust, coffee or anything else that is available’.

‘Paper and kindling is added on top and the fire is started.Usually I use alder and maple firewood, simply because that’s what is available’.  ‘More wood is added until I’m happy with the amount of hot embers’. At some point the metal lid is dropped and the fired is allowed to burn down for at least two days. 

‘Most of the combustibles will have burned away but there is usually enough ash to protect the pots’. ‘It’s so exciting to see the finished process’.  ‘The fire leaves flashes and patterns as does the combustibles; each pot wears the result of its experience during the firing’.

‘Many more hours are spent washing the pots and then they are left to dry.  When completely dry they are finished with a coat of paste wax and a good polishing to protect them’.

‘My pit fired pots have a high sheen and that is very important to me as the high shine seems to give the pieces some depth rather than the pattern from the fire just being on the surface’.

Maeva lives & works on Vancouver Island, British Columbia and you can see more of Maver’s fabulous work at www.sidestreetstudio.com