Donoho's Jewellers

SPRING/SUMMER 2016

CARING FOR THE COMMUNITY

CASA

SPRING GIFTS ACCENT/THE MAGAZINE OF LIFE’S CELEBRATIONS

FOR EVERY OCCASION

WHAT’S NEW IN

FOOD & WINE

®ROBERTOCOIN

POIS MOI COLLECTION

Spring Gifts

Welcome

PAGE 20

W

ith all of its gift-giving occasions, spring always reminds me why I’m in the jewelry business. I truly believe jewelry makes the perfect gift when you are trying to express love, appreciation, pride or commitment.

Whether it’s a parent to a child at a college graduation, a husband to his wife on their anniversary, or a young man when proposing marriage, presenting a gift of fine jewelry is not only appropriate, but it can last a lifetime, and beyond.

In this issue, you’ll read about how our associates at Store 5a helped a young man propose with an heirloom ring from his soon-to-be-wife’s mother. Stories like this remind me of the magic of fine jewelry: that it can be worn and adored for years, then passed on to live a new life.

What else can you pass on to a son or daughter that has so much meaning? ”

A piece of fine jewelry or a Swiss timepiece becomes more than just metal and gemstones. Such a personal item, worn close to the skin, it is somehow infused with the memories and spirit of the wearer.

What else can you pass on to a son or daughter that has so much meaning?

That’s when its value goes far beyond whatever price you could put on it.

I hope you’ll find our gift section in this issue helpful for any special occasions you have coming up this spring. We think there’s something for every taste, with a variety of prices. Of course, this is only a sampling of what we have in store and online, so visit us to see all our offerings.

Thanks for your continued friendship and I hope to see you soon.

Richard Van Der Dys, Store Director

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Caring for the community PAGE 8

CONTENTS

Spring/Summer 2016

P U B L I S H E D B Y T H E B J I FA S H I O N G R O U P PUBLISHER STU NIFOUSSI EDITOR-IN-CHIEF KAREN ALBERG GROSSMAN C R E AT I V E D I R E C T O R HANS GSCHLIESSER MANAGING EDITOR JILLIAN LAROCHELLE PROJECT MANAGER LISA MONTEMORRA

16 1 Welcome Letter 4 Donoho’s Jewellers Events 8 Caring for the Community: CASA

DESIGNER JEAN-NICOLE VENDITTI PRODUCTION MANAGER PEG EADIE PRESIDENT AND CEO BRITTON JONES

10 Our People: Marketing Team 12 Events: The Rolex Central Park Horse Show 14 Collections: Châtelaine by David Yurman

CHAIRMAN AND COO MAC BRIGHTON

Prices are subject to change without notice and may vary

16 From the Runways

depending on size, quality and availability. Copyright 2016.

20 Spring Gifts

Accent® is published by Business Journals, Inc, P.O. Box 5550,

28 Giving Back: Forevermark

Norwalk, CT 06856, 203-853-6015 • Fax: 203-852-8175;

31 Store 5a

Advertising Office: 1384 Broadway, 11th Floor, NY, NY 10018,

35 Designers: Rahaminov

212-686-4412 • Fax: 212-686-6821; All Rights Reserved. The

36 Spotlight: GIA

publishers accept no responsibilities for advertisers’ claims,

38 Perfect Gems

unsolicited manuscripts, transparencies or other materials. No

FOOD & WINE SECTION

part of this magazine may be reproduced without written per-

40 Sonoma on My Mind

mission of the publishers. Volume 14, Issue 1. Accent® is a trade-

42 Festivals for Foodies

mark of Business Journals, Inc. registered in the U.S. Patent and

46 Big Easy Eating

Trademark office. Printed In The U.S.A.

OYSTER PERPETUAL YACHT-MASTER 40

rolex

oyster perpetual and yacht-master are ® trademarks.

events

Top: Jason and Tracy Elliott opened up their beautiful home in Carlton Woods for an evening of Champagne and diamonds. Donoho’s collectors were able to spend time one-on-one with designer Penny Preville as she curated personal looks tailored each of to them. Pictured: Tracy Elliott with Penny Preville and Tracey Shepperd, Kristine and James Clements Bottom: Fine timepieces abounded at Donoho’s evening of Haute Horlogerie with Girard-Perregaux. The mechanical genius of its Triple Bridge Tourbillion and Constant Escapement impressed even the most seasoned of collectors. Pictured: Krysti Miles, Tracy Elliott and Courtney West.

All photographs are the work of Kendall Joy Photography

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caring

CASA a voice for children in need

BY KATE LIEBERS CASA Child Advocates of Montgomery County was established in 1992, when eight volunteers recognized a serious problem facing children in the care of Child Protective Services. While these children were removed from dangerous households due to abuse or neglect, they remained at risk of falling through the cracks of an overburdened foster care system. They needed a voice, someone to speak up for their needs.

These eight founders started the Court Appointed Special Advocates (CASA) program in Montgomery County to build a network of trained volunteers, who would, after being sworn-in by a judge, spend on average 10 hours a month advocating for the best interests of abused and neglected children. The CASA advocate gathers information from significant figures in a child’s life – from family to teachers to doctors – to best understand the child’s unique needs and to make sure those needs are being met.

This is what we have been striving for since day one”– Ann McAlpin

Twenty-three years later, CASA has achieved an important milestone: In 2015, CASA Advocates were able to serve every single child in need in Montgomery County.

“This is what we had been striving for since day one. There are so many cracks in the system through which these children can fall, and we are so grateful for the growing volunteer force that has helped us close those gaps,” says CASA executive director Ann McAlpin. “However, our work is not done. About four children are entering the foster care system in Montgomery County every week. Every child deserves to feel safe and protected. We need additional volunteers to make sure we can continue to serve every single child coming into care.”

CASA addresses a problem that has significant, life-long consequences. A 2014 report released by Casey Family Programs, a national foundation addressing foster care, found that 50 precent of foster children suffer chronic medical problems, 25 percent experienced post-traumatic stress disorders, and 22 percent have been homeless after outgrowing the government’s support. It also found that only about three to 11 percent earn Bachelor’s degrees.

These are issues facing Montgomery County, which saw 668 children in the care of Child Protective Services (DFPS) in 2014.

Last year, 53 new volunteers were trained and sworn in as CASA advocates. By the end of the year, 234 advocates had touched the lives of 560 children who had been abused or neglected, about 44 percent of whom were under five years old.

For more information, including how to report abuse or how to become a CASA volunteer, visit CASASpeaks4Kids.com.

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our people

MAKING THE

Diamond Sparkle: Diamond Cellar Holdings’ marketing team.

BY KATE LIEBERS

A

t the Diamond Cellar Holdings, the concept of quality goes beyond finding luminous gems or crafting the optimal setting — it extends to community engagement. Fueling the Diamond Cellar’s inherently local focus is our local creative team.

(acquired in 2006); Donoho’s Jewellers in The Woodlands, Texas (acquired in 2007); and Store5a, which launched in 2014. This means designing print ads, writing copy, creating the concepts for TV ads, writing radio spots, designing signs and helping design the retail environment.

Just as the company was established by a family, the marketing team operates like one.

Meanwhile, Walker oversees the media buying, coordinates the company’s charitable involvements, works with the brands on co-op inititatives, and helps orchestrate special events. While advertising can connect people to a product, Walker is dedicated to adding that personal touch.

Leading the team are brand executive vice president Nick Licata, creative director David Pollner and marketing director Jen Walker, who have worked at the Diamond Cellar for a combined 41 years. Their team members include digital media manager Erica DiPaolo, and photographer Jordan Pledger — as well as creative assistant Jina Rebellino and graphic designer Scott Litch, who joined the Diamond Cellar family this past year.

Diamond Cellar Holdings’ in-house team is a testament to the business’ growth and commitment to personalizing the product for the community’s needs. While the shop initially used an outside agency to develop its brand, Pollner helped the Diamond Cellar bridge the gap into in-house marketing.

He had been working at the agency the jeweler was employing when Diamond Cellar CEO Andy Johnson asked Pollner to join the staff full-time.

Pollner now manages the overall voice of all the stores within the Diamond Cellar Holdings: Bruce G. Weber Precious Jewels in Tulsa, Oklahoma

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“The marketing landscape changes so much every year; everyone’s attention is pulled in so many different directions,” Walker says. “It’s no longer all about just placing a radio or TV spot or running a magazine ad.

We really want and need to connect with people more personally.”

Licata was one of the next leading forces to join the Diamond Cellar’s marketing team.

Licata grew up in the jewelry business, working for his family’s store in the Toledo area prior to joining the Diamond Cellar family. As the executive vice president of brand, Licata’s job is to help the marketing department determine the most important stories to tell about the company’s extensive collection.

The Diamond Cellar marketing family grew again this past year with the addition of the creative assistant position, filled by Rebellino, and the graphic designer position, filled by Litch. While Litch creates directmail pieces, signage, advertisements, invitations, brochures and other marketing pieces, Rebellino helps develop the visual campaigns to market events, promotions and other mediums.

“I get the best of both words: buying jewelry and telling everyone about it,” Licata says.

In 2014, he was tasked with heading up the buying and marketing teams.

“With all the beautiful jewelry and different messages, it can be difficult to decide which ones to highlight,” Licata explains. “My job is to help the marketing department narrow our focus and deliver those messages.”

The team attends weekly meetings, where CEO Andy Johnson continues to drive the main initiatives, and works closely with the buying team on campaigns and events.

DiPaolo joined the team about a year before Licata. She wrangles all things digital, including email marketing, social media, paid digital advertising or search engine marketing, and maintaining the websites.

“I’m looking forward to seeing what we’re capable of, once everyone is fully up to speed,” said Pollner. “I think with the new members bringing fresh ideas, and those of us who have been around awhile helping them learn the history and heritage of the Diamond Cellar, it should be fun.”

“I enjoy wearing multiple hats and exploring a medium that’s still in its infancy,” DiPaolo shares. “The beauty of working at a small company is that no work day is ever exactly the same.”

“The digital industry is developing so quickly,” she continues. “It’s both fun and challenging to keep up with the latest opportunities.”

For more information about the Diamond Cellar company, visit the “Our Story” page at diamondcellar.com.

Joining the team in 2014, photographer Pledger was charged with providing photographic content for inventory, social media and advertising, as well as documenting company events. “The biggest challenge is constantly being creative and thinking of different and unique ways to help the brand stand out visually,” says Pledger.

From left: Nick Licata, Jordan Pledger, Jina Rebellino, Scott Litch, Erica DiPaolo, Jen Walker and David Pollner.

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events

Town & The ROLEX CENTRAL PARK HORSE SHOW highlights a passion for excellence, the common denominator that links fine watchmaking and equestrian competition. BY DAVID A. ROSE

F From top: Isabell Werth riding El Santo under the New York skyline; Winner Daniel Bluman receiving his Rolex watch after winning the Rolex Grand Prix; Rolex Testimonee Kent Farrington on Uceko.

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or five days last autumn, New York City’s magnificent Central Park showcased a different kind of horse revelation. Unlike the steadfast but weary steeds that pull tourists through the park in period carriages, the second annual Rolex Central Park Horse Show featured world-class mounts participating in multi-discipline competitions that thrilled all those in attendance.

Wollman Skating Rink was transformed in a matter of days to a top-level equestrian facility thanks to Mark Bellissimo’s International Equestrian Group, in partnership with several New York City organizations. “Here we are overlooking the magnificent New York City skyline,“ said Bellissimo.

“This will become one of the greatest show jumping events in the world in a couple of years, and we are excited to see that happen.”

The event was truly international, with competitors from America, Canada, England, Germany, Ireland, Sweden and Spain. Daniel Bluman, a Colombian now living in Florida, won the Grand Prix with his horse Conconcreto Believe. “I’ve been wanting this since I was very young and I have been close a few times,” said Bluman of receiving his firstever Rolex watch as part of his prize package. “To be able to win today in Central Park was a lot of pressure, but I am very pleased tonight.”

Horsemanship requires a quest for perfection, a goal that Rolex shares with the equestrian sport. Like the world’s most finely bred horses, Rolex timepieces have long been symbols of elegance, precision and prestige.

as unique as your family Mother’s Rings From Donoho’s Jewellers

9590 Six Pines Drive, The Woodlands, Texas 77380 | Donohos.com

collections

NEW

CLASSICS CHÂTELAINE, an expanded collection from David Yurman, features stunning colored gemstones, from the cool hues of amethyst and blue topaz to the fiery warmth of garnet and champagne citrine.

F

ounded in New York City in 1980 by David Yurman, a sculptor, and his wife Sybil, a painter, the David Yurman brand is inspired by a passion for artistry and innovation in the classic tradition with contemporary movement. David and Sybil’s talents set the framework for a mastery over the discipline of fine jewelry and the creation of designs that incorporate a wide range of cultural influences. Artistic inspiration is at the core of the company’s foundation, evident in the newly updated Châtelaine collection.

Simply put, the Châtelaine collection exalts the stone. Each piece, from cocktail rings to pendants, bangles and more, presents signature gems in delicate settings that allow maximum light to enter. Diamond-covered prongs embrace gemstones with the style of traditional fine jewelry settings. Line bracelets and earrings are classic styles updated with color, and drop earrings play with shape and scale, mixing gemstones of various colors and cuts. Châtelaine was introduced to David Yurman’s worldwide fans in 2007, with an emphasis on checkerboard cuts. New for 2016 are black onyx in sterling silver settings, and champagne citrine and tanzanite set in 18K gold.

Despite the boldness of Châtelaine and other collections within the world of David Yurman, the company’s success began with a small, intimate gesture. David crafted several pieces of jewelry for his then girlfriend, Sybil. At an art opening in New York, the gallery owner fell in love with a piece Sybil was wearing and asked if it was for sale. David answered “no,” but at the same moment Sybil answered “yes.” Sybil took the necklace off and left it at the gallery, and within a few hours, four necklaces were sold. This necklace, called Dante, marked the beginning of their artistic exploration within the art of jewelry, and a company was born. The mark of intricate and sculptural artistry is integrated into Yurman’s collections using Renaissance-inspired, richly colored stones, cable details in the finest 18K gold and sterling silver, brilliant diamonds, and lustrous pearls.

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Why buy her diamond stud earrings at instead of a mall store? ... because they’re the

most beautiful diamond studs you can give for the money!

DIAMOND STUD EARRINGS STARTING AT $475.

Unlike most jewelry stores, Donoho’s Jewellers does not buy pre-set diamond earrings, made by an overseas manufacturer. We buy loose diamonds directly from one of the world’s largest diamond cutters and mount them in our exclusive Nuvola setting.

The diamonds for each pair of earrings are precisely matched for size and quality. They are set in-house into our own Nuvola mounting that was designed for not only durability, but to position the diamond closer to the ear. That means the diamond faces forward instead of down, making them appear brighter and with more sparkle.

Plus, you can always trade your Nuvola diamond stud earrings in toward a larger pair, so they can grow with your love.

9590 SIX PINES DRIVE, THE WOODLANDS, TEXAS 77380 | DONOHOS.COM

from the

RUNWAYS

SPRING ROMANCE

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CHARLES KRYPELL sapphire pendant $6,250 SUTRA feather earrings $13,750 PENNY PREVILLE scroll ring $5,390 GIRARD-PERREGAUX watch $21,000 CHRISTOPHER DESIGNS diamond bracelet $35,049

FROM TOP: OSCAR DE LA RENTA, GUCCI, JASON WU, ALEXANDER MCQUEEN, SALVATORE FERRAGAMO. RUNWAY IMAGES COURTESY OF ACCESSORIES MAGAZINE.

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from the

RUNWAYS

FINE LINES

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NIKOS KOULIS Spectrum necklace $4,170 DAVID YURMAN chain bracelet $1,650 JOHN HARDY Macan pendant $1,995 IPPOLITA Glamazon ring $2,395 CHARLES KRYPELL blue topaz and diamond earrings $2,992

FROM TOP: GIORGIO ARMANI, MISSONI, SALVATORE FERRAGAMO, SALVATORE FERRAGAMO, TOD’S. RUNWAY IMAGES COURTESY OF ACCESSORIES MAGAZINE.

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TAG HEUER CARRERA CALIBRE HEUER 01 Chris Hemsworth works hard and chooses his roles carefully. He handles pressure by taming it, and turning it to his advantage. #DontCrackUnderPressure was coined with him in mind.

gifts

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1. ELIZABETH LOCKE pearl necklace $5,525 2. ELIZABETH LOCKE Cupid Riding Bear pendant $3,225 3. ARMENTA Dulcinea earrings $3,980 4. ARMENTA Old World band $690 5. ARMENTA Lacy Pear ring $1,500 6. ARMENTA Cravelli ring $990 7. MARCO BICEGO chalcedony ring $1,090 8. MARCO BICEGO chalcedony earrings $495 9. DAVID YURMAN Renaissance bracelet $3,500 10. ELIZABETH LOCKE bangle bracelet $8,250

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This is the box THAT, FOR OVER THIRTY-FIVE YEARS, HAS REPRESENTED THE FINEST JEWELRY AND TIMEPIECES IN THE WORLD AND THE VERY BEST VALUES AVAILABLE. AND FOR GENERATION AFTER GENERATION OF CUSTOMERS, IT’S STILL THE ONE

they look for.

9590 SIX PINES DRIVE, THE WOODLANDS, TEXAS 77380 | DONOHOS.COM

gifts

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Graduated diamond necklace $132,400

2.

Princess-cut diamond halo drop earrings $213,400

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RAHAMINOV rose-cut diamond ring $13,600

4.

RAHAMINOV teardrop dangle earrings $90,000

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5.

Blue sapphire band $529

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Bezel-set milgrain-trim eternity band $900

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Diamond and blue sapphire band $935

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HENRI DAUSSI eternity band $1,400

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KWIAT diamond and blue sapphire eternity band $1,400

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DAVID YURMAN Châtelaine earrings $1,250

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IPPOLITA Rock Candy necklace $3,995

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DAVID YURMAN Cable wrap ring $495

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IPPOLITA Rock Candy Wonderland ring $995

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IPPOLITA Rock Candy earrings $1,595

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LAGOS Caviar Color bracelet $995

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MICHAEL BONDANZA Moon Metropolitan bracelet $90,000

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Artisan-Crafted Bamboo Collection

John Hardy and Bamboo Collection are Registered Trademarks.

gifts

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SUTRA diamond fan earrings $5,250 RAHAMINOV diamond Forevermark ring $7,900 Rose gold and emerald-cut diamond ring $43,900 SUTRA diamond and ruby earrings $14,500 ROBERTO COIN Art Deco earrings $3,950 RAHAMINOV rose gold and diamond bracelet $4,800 Rose gold diamonds by the yard necklace $3,700

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®ROBERTOCOIN

NEW BAROCCO & CENTO COLLECTIONS

gifts

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CARTIER Calibre de Cartier watch $11,300 TAG HEUER Carrera watch $5,200 BREITLING Transocean Chronograph watch $8,395 GIRARD-PERREGAUX Hawk watch $22,050 BOVET Dimier Recital watch $69,000 ROLEX Yacht-Master watch $11,550

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STEPHEN WEBSTER Howlite bracelet $250 DAVID YURMAN Ingot tag enhancer $1,900 DAVID YURMAN box chain $335 DAVID YURMAN bolted cufflinks $450 WILLIAM HENRY Victory knife $2,450 DAVID YURMAN meteorite signet ring $795 DAVID YURMAN meteorite band $895 DAVID YURMAN streamline cuff $575

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giving back

PROACTIVE Taking a

APPROACH

At the recent Town & Country Philanthropy Summit, Forevermark CEO Stephen Lussier spoke passionately about wildlife conservation, emphasizing the plight of the white rhino. We caught up with him after the event to find out more.

BY JILLIAN LAROCHELLE

by the Botswana Rhino Management Committee, this program was established in response to the decimation of the rhino population.

Because of poaching and indiscriminate hunting, in the early ’90s, Botswana had an estimated population of between 17 and 27 individual rhinos. Through breeding and protection programs, by 2012 Botswana reestablished an estimated population of 160 to 170 white rhinos. More recently, to protect them from continued poaching increases and to diversify the genetic pool in Botswana, a number of rhinos have been relocated from South Africa.

Tell us why Forevermark places such importance on partnering with mining communities.

How much De Beers-owned land is set aside for biodiversity?

Diamonds are a natural resource and, as a result, form part of the inherent wealth of the nations where they are sourced. That’s why it’s so important that we do all we can, as partners with government, to enable these countries to achieve the maximum benefit they can from this scarce resource. As long-term partners, we have been active in Botswana for over 50 years; we feel a responsibility to the country and its citizens.

Our land-based diamond and coal mining licenses cover 1,135,841 hectares of land, of which only 26,754 hectares (2.4%) is disturbed by our actual operational footprint. We set aside a total area of 195,128 hectares for conservation, which amounts to seven hectares of land for conservation for every one disturbed by our mining operations.

Why the focus on wildlife conservation, and in particular on the African white rhino?

At the core of Forevermark is our promise of responsible sourcing, and to us this means far more than doing no harm. It’s about making a proactive contribution to the countries and communities where our diamonds start their journey. Fortunately, diamonds still have a long run in Botswana, the world’s major producer. Current resources should extend into the second half of this century, and of course we continue to explore for new deposits. But in the end, diamonds are a finite natural resource so alternative income resources are required. We understand how important wildlife tourism is to these countries and want to do what we can to help.

As the rhino is a threatened species, it’s a very good place to start.

As a part of De Beers Group, Forevermark is involved in a number of projects, but specifically the white rhino breeding program in Botswana, focused on creating safe havens to repopulate the white rhinos in Botswana, and then repopulate them across the continent. Now overseen

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Why should the general public care about the future of rhinos and other threatened species?

Well, quite simply, we all share this planet, and at Forevermark we believe we have a responsibility to ensure that all of nature’s miracles have the opportunity to survive and thrive.

There is nothing like seeing them firsthand, these practically prehistoric-looking creatures. It’s like a connection to our deep past.

Whether it’s the white rhinos in Botswana or orphan elephants that have lost their mothers to poachers, it’s an instant emotional connection. I recently visited an elephant orphanage in Nairobi and am now the proud sponsor of two baby elephants that were rescued, having been abandoned by the herd when their mothers were killed by poachers. Poaching is just such a senseless and painful waste; it’s fundamentally immoral. And in the African context, these species are part of what makes Africa unique. Losing that when we can do something about it would be a loss beyond description. Imagine your children never having the opportunity to see a rhino or an elephant or a tiger. It need not be like this.

© Forevermark Limited 2014-2015. Forevermark™,

™,

I T ’ S A LO N G J O U R N E Y TO B E C O M E T H E O N E .

Forevermark is part of The De Beers Group of Companies.

™ and A Diamond is Forever™ are Trade Marks of The De Beers Group of Companies.

experts live here

Ring Sizing

Soldering

Head Replacement

Stone Tightening

Ring Retipping

Shank Replacement

Refinishing

Laser Welding

Engraving

Pearl Restringing

Watch Service

Custom Design

9590 SIX PINES DRIVE, THE WOODLANDS, TEXAS 77380 | DONOHOS.COM

store 5a

Every piece has a story.

WHAT WILL YOURS BE?

J

ordan LaGuardia, like many girls, didn’t want just any engagement ring. She wanted something special and oneof-a-kind. So when her boyfriend Mark Ciolek came into Store 5a, he had some ideas but no clear plan.

“After meeting with Mark several times, getting to know him and learning about Jordan, we knew we had to do something unique, but with meaning,” says Jesse Johnson, store director at Store 5a. “Jordan’s mom had given Mark a few pieces of hers to either alter or tradein for an engagement ring. We found one ring in the group with a lot of potential.”

From there, it was a journey to find the perfect diamond for this very special ring. Johnson helped Ciolek find a diamond that would be a

We knew we had to do something unique, but with meaning.”– Jesse Johnson

good fit for the ring and his budget.

“After finding the perfect diamond, we had it and the ring sent to our shop to be set and polished,” explains Johnson. “We knew if we got this right, it would not only help create a one-of-a-kind piece but also help incorporate their family’s story into it.” The end result was a wonderfully unique and beautiful engagement ring.

About a month after the ring was complete, Ciolek met LaGuardia in California, where he proposed. “Jordan was thrilled with the ring, and the fact that it once belonged to her mom made it that much more special,” says Ciolek. “Jesse and the staff at Store 5a made the whole process fun. It’s something we’ll never forget.”

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WATCHES MSRP

OUR PRICE

ROLEX DATEJUST II

$7,150

$5,500

BREITLING NAVITIMER COSMONAUTE

$8,265

$5,900

ROLEX DATEJUST

$7,550

$4,850

N A B UR C I H C

MSRP

OUR PRICE

LOUIS VUITTON EPI ALMA PM

$2,120

$900

ROLEX LADIES DATEJUST

$10,550

$6,495

JOHN HARDY DOT BANGLE

$795

$470

LOUIS VUITTON DAMIER WALLET

$1,100

$700

CUBAN CURB LINK NECKLACE

$11,000

$5,900

CÉLINE TRICOLOR TRAPEZE

$4,000

$2,800

G N I R SP FLING MSRP

OUR PRICE

CÉLINE PHANTOM

$3,400

$2,700

TIFFANY & CO. 1837 TOGGLE BRACELET

$325

$200

BLUE DIAMOND RING

$4,500

$1,900

CHANEL J12

$14,300

$7,150

3.6 CARAT GH VS NECKLACE

$31,625

$15,815

THREE-STONE ENGAGEMENT RING

$7,380

$3 $3,975 3 975

H 765a N HIG

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designers

RAHAMINOV’s multigenerational approach equals

All in the

style and success.

FAMILY

F

BY BRIAN SCOTT LIPTON

amily tradition, business savvy and a passion for design are the main ingredients for the winning recipe known as Rahaminov. The company was born many decades ago in Italy, but its main headquarters have been in Los Angeles since 1989, where it is run by Tamara Rahaminov Goldfiner, a certified gemologist and daughter of company founder Moshe Rahaminov, and her husband Amir Goldfiner.

Tamara’s designs, which incorporate gold and diamonds, are among the most coveted in the world, renowned for their stunning craftsmanship and day-to-night versatility. “We like to focus on pieces that never go out of style, because we know that women, especially those in the high-end market, appreciate things that have a long shelf life,” says Tamara. “I feel like most of the women we appeal to are age 40 or above, because they tend to appreciate fine jewelry more than younger women. Learning about jewelry takes time; it’s a process.”

Still, while many Rahaminov designs tend toward the classic, Tamara is equally skilled when it comes to creating more modern pieces. “It’s our really special designs that always sell best,” adds Amir. “Our customers are looking

for designs and cuts with complexity. Lately, we’ve been selling a lot of ‘movals,’ which are long ovals. While the design is unusual, people also love the simplicity of the cut. And more and more, we’ve been using colored diamonds in everything from pendants to earrings. We can do amazing things with them.”

Amir makes sure that he’s always on top of what the company’s customers want in order to keep them satisfied. “Right now, I feel like the high-end market is very strong, while the middle-of-the-road market is quieter,” he says. “And I definitely believe people want more necklaces, earrings and bracelets than they have in the past. As for rings, I’m seeing a lot of interest in emerald and oval cuts.”

Given the couple’s devotion to their business, it’s hardly surprising that their children are following in their parents’ footsteps. Their older daughter Nicol recently joined the business and is already designing items such as bracelets and pendants, while her younger sister, Melanie, is studying at GIA. “We like each other—well, most of the time!” says Tamara. “So it’s a lot of fun to have everyone in the office.”

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spotlight

WEALTH OF KNOWLEDGE A

n independent non-profit organization, Gemological Institute of America (GIA) is recognized as the world’s foremost authority on gemology. And for good reason: GIA developed the famous 4Cs—Color, Clarity, Cut and Carat Weight—in the early 1950s, and in 1953 created the International Diamond Grading System™ which, today, is recognized by virtually every professional jeweler in the world.

In 1931, seeing the need for a comprehensive approach to understanding and evaluating gemstones, former retail jeweler Robert M. Shipley and his wife, Beatrice, established GIA not only as a place for gemological study and research, but as an educational resource to organize and share knowledge with the public.

To that end, technicians at GIA’s library have recently undertaken a massive digitization project, with the goal of making 101 of the rarest and most historically significant books on gems and jewelry available as free downloads to

the public (with an additional 100 titles to be digitized each year). The works include major studies related to minerals, gems and jewelry that date back to 1496. Located at GIA’s Carlsbad, California headquarters alongside the GIA Museum, the library is the world’s premiere repository of information on gems and jewelry.

Over the course of its 85-plus years, GIA has educated more than 365,000 professionals worldwide. The Graduate Gemologist diploma program, which focuses on gem grading and identification, is the industry’s highest professional credential. GIA also offers training geared to every sector of the industry with its Graduate Jeweler, Jewelry Design & Technology, and Accredited Jewelry Professional diploma programs.

Coupling advanced research with the detailed examination of tens of thousands of diamonds and colored stones each month, GIA researchers have made numerous breakthrough contributions to our understanding of gems.

“

GIA has graded some

of the world’s most famous

diamonds, including the Hope Diamond, the Taylor-Burton, the Dresden Green and the Moussaieff Red.

’’ 36

DRESDEN GREEN PHOTO BY SHANE F. MCCLURE/GIA. HOPE DIAMOND NECKLACE PHOTO COURTESY CHIP CLARK, SMITHSONIAN INSTITUTION. TECHNICIAN PHOTO COURTESY GIA

GIA continues to make unparalleled contributions to the world of gems and jewelry.

Weight Carat 1.53

ColorE Grade

Grade Clarity VS1

Grade CutExcellent

For over 85 years, GIA has brought clarity and global standards to gem evaluation. A GIA report means expert, independent verification from the creator of the 4Cs and the world’s most widely recognized gem authority.

Look for GIA-graded diamonds and jewelers who offer them.

4Cs.GIA.edu CARLSBAD NEW YORK ANTWERP BANGKOK DUBAI GABORONE HONG KONG JOHANNESBURG LONDON MUMBAI RAMAT GAN SEOUL TAIPEI TOKYO

PerfectGEMS

Explore the little luxuries the world has to offer.

CLUTCH MOVE Opera buffs can literally own a piece of history in the form of a handmade clutch by New York City designer Clara Kasavina. A Russian émigré, Kasavina brilliantly transforms cloth from the Metropolitan Opera’s stage curtains, as well as occasional costume swatches from previous productions like Don Carlo and The Merry Widow, into beautifully crafted handbags. These exquisite clutches also feature crystal clasps from the opera house’s gorgeous chandelier, along with hand-sewn silk linings. Smartly, they hold just enough for a night out on the town, including opera glasses. Brava, diva!

KEY ACQUISITION

BY BRIAN SCOTT LIPTON.

Paper may be the traditional gift for a first anniversary, but when you’re married to “The King,” you have to take it up a notch. In 1968, Priscilla Presley made a grand gesture to new husband Elvis: she took the walnut piano he had originally bought as a gift for his mother out of storage, had it adorned with 24-karat gold leaf, and returned it to the music room at Graceland. The lavish Memphis mansion is where Elvis lived until his death in 1977 and where the piano remained for many years. In more recent times, it was purchased by Julien Auctions, a leading celebrity auction house, then placed on exhibit at the Country Music Hall of Fame. It has since been acquired by the Hard Rock International’s memorabilia collection for an astonishing $600,000, and you will soon find it on display in one of the company’s many hotel properties.

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FOOD& SPECIAL SECTION

WINE

food &wine Jordan Winery library tasting

SONOMA on my mind

SONOMA out-cools Napa.

BY ROBERT HAYNES-PETERSON

F

ifteen or 20 years ago, Northern California’s Sonoma County was considered the laid-back, “lesser” cousin to Napa Valley’s touristfriendly melange of pricey cult wines and large producers. These days the tides have turned a bit: Napa continues to do its highbrow, high-volume thing to ever-increasing traffic snarls. Sonoma’s evolution, meanwhile, has been toward the trendy, experimental and high-concept. In short, Sonoma has become Napa’s cooler sibling.

To start with, naturally, there’s the wine. Thanks to a wide variety of microclimates, less-expensive land than Napa, and generally cooler weather, the small town-focused county has found itself in the fortunate position of being able to explore grapes beyond cabernet sauvignon and chardonnay (both important to the region). Notable pinot noir, old-vine zinfandel and intriguing petit verdot all come out of the region. And there are expanding blocks of sangiovese, grenache, cabernet franc, petite sirah, pinot grigio, merlot and more.

There are about 450 wineries in Sonoma County. Some are small and idiosyncratic: DaVero is a funky biodynamic winery and working farm, specializing in unusual Italian varieties. Others are more ornate: Jordan Winery offers an open-air sunset dinner among its tour options. Located on the highest occupied point on the 1,200-acre estate, “the table is the only place in Sonoma where you can view three appellations from one spot,” according to CEO John Jordan, son of the winery’s founders. “During the Perseid meteor showers, we offer a four-course Starlight Dinner. It’s incredible.” And of course Francis Ford Coppola Winery will give you all the posh, Napa Valley-style character you might desire in its mansion/tasting room, on-site swimming pool for guests and elevated dining experiences.

Many of the county’s winemakers have stepped up their

accommodations game in the past few years. The newly launched guest house at Rodney Strong Vineyards played host in its first year to nine destination weddings, and made Buzzfeed’s list of Top 20 Wedding Locations. Only members of Jordan Winery’s rewards program can score a stay at the castle-like château, with views of the winery’s oak fermentation tanks from one bedroom’s balcony. (It might be worth it to snatch up a few dozen cases just to score that privilege.) For an even more immersive experience, the recently updated and stylish guesthouses at the revitalized Stryker Sonoma Estate outside of Geyserville and St. Anne’s Crossing in Kenwood each place you smack dab in the middle of acres and acres of vines. Each has multiple bedrooms, providing a home base for groups of friends or wedding parties. VRBO.com provides access to a number of otherwise unknown stylish stays throughout wine country. (Some 40% of new luxury homes in Sonoma County are available as vacation rentals.)

Wander into the villages and hamlets, and you’ll find the culinary scene offers much more than grapes. Sonoma produces a wider variety than Napa of local meats, produce and finished products (jams, olive oils, etc.), available at area restaurants and markets. Some of these venues compete dish-for-dish with Napa’s French Laundry or anything in Manhattan. Valette, located in Healdsburg, is only a year old, and already a contender for a Michelin star. Do not let yourself out of the meticulously crafted New American spot without trying the Day Boat Scallops en Croute, a rich, visually striking puff pastry housing said scallops in a Champagne and fennel sauce, and dolloped with caviar. Nearby, Chalkboard prepares well-made dishes and top-notch craft cocktails in a friendly, well-lit space. Shed, a trendy bi-level “farmers’ market” featuring local produce, beers and wines will make sure you’re all stocked up for your return to that charming winery guest house.

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Valette dish

Osmosis Spa zen garden Valette Sonoma

Sonoma Madrona Manor

Sonoma Kenwood Inn

If you’d rather retreat to more traditional surroundings, consider Madrona Manor, the former home of 19th-century banker/magnate John Alexander Paxton. The 18-room Victorian stunner features traditionally appointed spaces (including five suites), no TVs, eight acres of woodlands and gardens, and a heated swimming pool. The secluded, Mediterraneanstyle Kenwood Inn and Spa transports you to another world with modern, understated furnishings, a dining patio enveloped by trees, and every detail carefully attended.

Those who have had their fill of wine tastings can book an appointment at the unique Osmosis Spa in the tiny town of Occidental. A Japanesestyle spa surrounded by zen gardens, it’s an oasis away from absolutely everything. The unusual cedar bath (think mud bath, but with aromatic wood pulp) provides a specialized heat therapy and detoxifies the body. Adventure seekers ought to consider Sonoma Canopy Tours. Rope bridges and seven zip-lines take you on an eco-tour through California’s majestic coastal redwood forest. Need more nature? Just off the coast you’ll find whale, seal and shark watching opportunities from a 33-foot sailboat offered by Bodega Bay Sailing. Or stay on land and shoot a quick nine (or more) while taking in the oceanside views at The Links at Bodega Harbor, or wander among 150-foot tall redwoods at the unique, highly rated Northwood Golf Club.

When it’s time for a drink, but wine isn’t cutting it, Sonoma County is now home to several breweries and two new craft distilleries. Sonoma

County Distilling is producing irreverent, yet carefully made American whiskeys out of an industrial business complex in Rohnert Park, using locally sourced ingredients. Spirit Works, meanwhile, is nestled in the trendy Sebastopol-based Barlow complex of restaurants, shops and artisanal producers. With a grain-to-glass philosophy, the husband-and-wife distilling team incorporates both the high-tech (rapid distillation techniques) and unusual (some barrels sport iPods and headphones, the

Sonoma’s evolution, meanwhile, has been towards the TRENDY, experimental and high-concept.

In short, Sonoma has become Napa’s cooler sibling. whiskey “listening” to anything from classical music to Led Zeppelin as it ages). As of 2016, you can buy the spirits you taste at California distilleries, rather than later hunting down a liquor store.

Being such a forward-thinking region, alternative energy and sustainability are issues on the tip of everyone’s tongues. The Links at Bodega Harbor received the “Green to a Tee” certification in 2010 indicating responsible, earth-friendly maintenance. Sonoma County Distillery’s operations are 100% wind powered. And Jordan Winery generates around 75% of its power needs through on-estate solar panels. ”The last couple of years we’ve been at around 90 to 95% solar because of the lack of rain,” says tour guide Claire Smith. “We hope to produce less of our own energy next year,” she jokes.

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food &wine

festivals FOR FOODIES Events for those looking to EAT, DRINK AND

GET TIPSY. BY LESLEY RUBENSTEIN

Pack your bags for a long weekend full of fun and food. These festivals offer superb eats, smooth drinks and spectacular festivities to satisfy even the most discerning of foodies.

this festival is as much about the food and culture as it is the music. You can choose from more than 70 different food vendors offering crawfish bread, creole-stuffed crab, andouille gumbo, shrimp and duck pasta, and amazing drinks.

4/14-5/06 KENTUCKY DERBY FESTIVAL LOUISVILLE, KENTUCKY

This precursor to America’s most prominent horse race features many specialty food tastings which highlight mint juleps and derby pie, along with hot air balloon events, marathons, children’s rides and more fun-filled activities.

5/01-23 MEMPHIS IN MAY INTERNATIONAL FESTIVAL MEMPHIS, TENNESSEE

Patrons enjoy a wide variety of Memphis music and food while experiencing and learning about a different country each year. This year’s festival will focus on Canada: its culture and ties to the city of Memphis.

5/26-29 NEW ORLEANS WINE & FOOD EXPERIENCE NEW ORLEANS, LOUISIANA

Thousands of gourmands and wine connoisseurs convene in the city to take part in this four-day celebration, which is packed with seminars, interactive events with chefs, special wine pairing events, a pastry competition and the Royal Street Stroll. Funds are donated to local non-profits.

4/28-5/01 VEGAS UNCORK’D LAS VEGAS, NEVADA

4/22-24 & 4/28-5/01 NEW ORLEANS JAZZ & HERITAGE FESTIVAL NEW ORLEANS, LOUISIANA

While it’s referred to as Jazz Fest by the locals,

This ultra-popular event attracts a who’s who of world-renowned chefs, sommeliers, mixologists and dedicated foodies who want to enjoy tastings from more than 100 wineries and 60 restaurants, intimate brunches and dinners, wine seminars and even a blackjack tournament.

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6/02-6/05 ATLANTA FOOD & WINE FESTIVAL ATLANTA, GEORGIA

This unique celebration offers foodies the opportunity to attend 100 cooking experiences, encounter a culinary story told through food under the Tasting Tent, and attend special dinners in private homes.

888 . 884 .2424

8/03-07 MAINE LOBSTER FESTIVAL ROCKLAND, MAINE

Over 20,000 pounds of lobster is eaten at this festival, in dishes from lobster rolls to lobster Caesar salad. Maine’s clams, shrimp, salmon, mussels and other treasures of the sea are also highlighted.

6/17-19 ASPEN FOOD & WINE CLASSIC ASPEN, COLORADO

Attendees can mingle with winemakers and top chefs for food and wine tastings, go to cooking demonstrations and take part in food and wine seminars, all in a breathtakingly beautiful location.

7/06-10 TASTE OF CHICAGO CHICAGO, ILLINOIS

Patrons have the chance to eat three- or fourcourse meals prepared by a different chef each night through the Chef du Jour program and can also sample food from local restaurants, food trucks and pop-ups while listening to free concerts.

8/25-28 EAT DRINK SF

9/02-05 TASTE OF COLORADO DENVER, COLORADO

This yearly event showcases favorite dishes from local restaurants and food trucks, ranging from venison burgers to tamales and jambalaya, along with rides the children will adore and music for everyone.

Hosted by the Center for Southern Folklore, the festival is a two-day fusion of musicians, storytellers, dancers and chefs all sharing their talents in a celebration of all things Memphis.

New Orleans, home of the Sazerac, America’s first cocktail, is the perfect city for drinkers to meet with renowned mixologists, distillers and marketers, hear historical tales, and sample unique drinks and the city’s peerless food.

This festival, held in the Bourbon Capital of the World, draws a large crowd of sophisticated beverage consumers. Events include bourbon tastings, barrel-making exhibitions, a tour of historic Bardstown and much more.

Food and drink enthusiasts may partake in a blind tasting of wine with San Francisco’s premier sommeliers, attend seminars about spirits, wine and beer, and sample delicious fare from some of the country’s most notable chefs and restaurants.

MEMPHIS, TENNESSEE

NEW ORLEANS, LOUISIANA

BARDSTOWN, KENTUCKY

SAN FRANCISCO, CALIFORNIA

9/03-04 MEMPHIS MUSIC & HERITAGE FESTIVAL

7/19-24 TALES OF THE COCKTAIL

9/13-18 KENTUCKY BOURBON FESTIVAL

9/10-11 GHIRARDELLI CHOCOLATE FESTIVAL SAN FRANCISCO, CALIFORNIA

Events at this sweet treat include tastings at the Chocolate and Wine Pavilion, demonstrations by dessert specialists, and talks about the process of making chocolate. All proceeds go to Project Open Hand, a non-profit that serves nutritious meals to the elderly.

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10/14-30 HAWAI’I FOOD & WINE FESTIVAL OAHU, MAUI AND HAWAI’I ISLAND

The festival was started by James Beard Awardwinning chefs Alan Wong and Roy Yamaguchi, who are both known for cooking with fresh, local ingredients in novel ways, so it makes sense that chefs at this festival create mouthwatering dishes using local seafood, produce and meat.

11/02-11/04 DENVER INTERNATIONAL WINE FESTIVAL BROOMFIELD, COLORADO

Spend a memorable few days in the Rocky Mountains to celebrate wine. Patrons enjoy exquisite dinners with wine pairings for each course, attend seminars and guided wine tastings, and hear live music.

food &wine

BIG

NEW ORLEANS chefs put heart and soul into their cooking.

BY LESLEY RUBENSTEIN

EASY EATING

L

ike a painter who brushes her soul onto a canvas or a dancer who reveals his inside self on stage, these four Louisiana-based chefs create art each night using fresh ingredients, passion and skill. Numerous accolades and awards have been heaped on these chefs, but they are cooking not for fame, but to share their love of food, their first memories of cooking and their commitment to the community. Their influences as leaders, culinary and otherwise, reach way beyond The Pelican State.

STEPHEN STRYJEWSKI Cochon, Cochon Butcher, Pêche Seafood Grill, Calcasieu Chef Stephen Stryjewski’s first job as a young boy was picking up golf balls out in the heat at a golf course; another job was cleaning out horse stalls. So by the time this future James Beard winner started working as a busboy at 14, he was thrilled. “The kitchen had a conveyor belt, so my job was to put dishes on and off the belt. I thought it was the best job ever—it was inside,” says Stryjewski.

His early days were also spent smelling the aroma of Polish food wafting from his grandmother’s kitchen and cooking with his mother. He attended the Culinary Institute of America in Hyde Park, New York, then traveled through Europe absorbing the continent’s many techniques and tastes, and eventually worked at Tra Vigne in Napa Valley and at Commander’s Palace in New Orleans. “Working at Tra Vigne was the first time I saw that it was possible to produce high volume at a high standard. I saw the same thing again at Commander’s,” he reveals.

He then began working as a line cook at Herbsaint, quickly moved up to sous chef, and eventually became a partner with that eatery’s owner, James Beard winner Donald Link—a pairing that has proven beneficial to New Orleans.

First up, Stryjewski and Link opened Cochon, a couple of blocks away from both the Convention Center and the World War II Museum, and locals and tourists quickly responded. He describes the food at Cochon as French-influenced cooking techniques with Southern ingredients and Southern style. When the late respected food critic R. W. Apple Jr. from The New York Times wrote an article about Cochon, the restaurant really took off.

“The next day people were flying in from around the country to eat here. It was crazy,” he recalls.

Since then, he and Link have expanded their empire on Tchoupitoulas Street with Cochon Butcher, a small artisanal meat and sandwich shop, Calcasieu, a private dining and special event room, and the expansion of Cochon.

Stryjewski credits attention to detail, consistently maintaining and delivering a delicious product, and a focus on hospitality as the main reasons for all of the

46

restaurants’ success. For example, he has a person on his staff with the title of forager, whose job it is to search for fresh, local products and to serve as a liaison with the local farmers, down to the details of what seeds some farmers will use to ensure the best tasting products for the menu.

In addition, Stryjewski and Link are known for the many philanthropic events they participate in, even starting their own non-profit, the Link Stryjewski Foundation, to address the needs of local children. They are true local heroes.

create an environment where someone like myself could feel comfortable cooking with my heart,” he explains.

That relationship allowed Shaya to travel Europe and come back ready to open Domenica in the Roosevelt Hotel with Besh. Shaya explains that there were many top-notch Italian restaurants in the city, but they were all very Sicilian. So they went another route. “There wasn’t a farm-to-table, ultra-regional Italian concept in town,” he says. “Domenica was the first restaurant here to open with a wood-burning pizza oven, have house-made salumi and an expansive pasta program,” he says. Patrons immediately packed the restaurant and Shaya became a multi-year James Beard Best Chef semifinalist before being named Best Chef of New Orleans in 2012.

Meanwhile, in 2011, Shaya traveled to Israel to cook for the troops on the Syrian border, as well as cook for other events organized by the Jewish Federation of New Orleans. While there, Shaya decided he was going to open a restaurant focused on Israeli food; but the Israeli influence began to be felt at Domenica first. “Take the roasted cauliflower, a favorite on the Domenica menu,” he says. “I got that idea from Israel. Eventually the menu started to get so Israeli that I had to open Shaya or Domenica wasn’t going to be an Italian restaurant anymore.”

Shaya finally opened his namesake eatery in 2015, the same year he was recognized as the James Beard Foundation Best Chef South. The eatery’s menu represents a blend of cultures now found in Israeli cuisine, along with a variety of fresh and local products. “Luckily, people went for it and didn’t mind eating hummus with a nice glass of wine,” says Shaya. In fact, the restaurant is consistently full, and was named Best New Restaurant by Esquire magazine.

Part of his success has been allowing his staff to contribute ideas, so they feel as passionate about the story he is trying to tell at the restaurant as he does. This passion also leads Shaya to cook for philanthropic events and help others, such as assisting a friend to design a kitchen for Hotel Hope (which services local families) or even making meals for friends who are sick. “I love to cook, and if I can help someone in the process, I do not need any thanks,” he says.

ISAAC TOUPS Toups Meatery

ALON SHAYA Domenica, Pizza Domenica, Shaya Patrons may not realize it when they walk into one of Alon Shaya’s three celebrated New Orleans restaurants, but through the food and atmosphere of each they are getting a peek into his history. “I have to tap into my experiences,” he says. “It’s a very personal aspect of how I cook.”

Shaya moved to Philadelphia with his family from Israel at the age of four, but his grandmother visited them from Israel four times a year, six weeks at a time, and they cooked together every time she came into town. Cooking was what he felt most comfortable doing, so at 13, he got a job at a restaurant down the street from his home by telling them he was 16. He stocked shelves, scrubbed dishes, swept floors and worked his way up the ladder. Eventually, he attended the Culinary Institute of America, and worked at restaurants in Las Vegas and St. Louis.

So how did Shaya end up in New Orleans? He was courted by James Beard winner Chef John Besh, one of the city’s best known restaurateurs, whom Shaya describes as a talented chef and incredible leader. “What he was able to do was

Whatever Chef Isacc Toups touches, it turns Cajun. He can’t help it, having grown up in Rayne, Louisiana, deep in Cajun country, where his mother, father, aunts, uncles, siblings and grandparents—whose pictures adorn the wall of Toups Meatery on the corner of South Carollton and Dumaine—all cooked.

His father taught him how to roast 100-pound pigs, boil crawfish and cook steak on the grill, while his mother taught him about soups, gumbos and casseroles. Not only did they cook together, but they ate with the whole family in a large group. It was years before he realized that not all children had the same privilege of growing up with so many cooking influences around them.

And while Toups cooked his entire life, it wasn’t until he was close to 20 that he realized he could cook professionally. “I thought ‘Can I do this for a living?’ I like cooking and I am good at it,” he recalls. “So right then I knew I had to move to New Orleans. [My wife] Amanda and I packed up at 21 with a little bit of money, big dreams and a whole lot of hope.”

Their move proved successful. Toups worked for superstar Emeril Lagasse for 10 years before the couple opened Toups Meatery in 2012. Since then, Toups has racked up a lot of recognition for his cooking, including several times as a James Beard Foundation Best Chef semifinalist. Toups was also invited to cook at the prestigious Chefs Club in New York last December, and has appeared on the popular TV show Top Chef.

He describes his cooking as Contemporary Cajun. “When people come to New Orleans they are getting very good food, but they are not getting straight

47

CHRIS LYNCH Atchafalaya

Cajun,” he says. “New Orleans food is a mélange of flavors: Creole, African, French... but here they are getting straight Cajun,” he explains.

Indeed, the menu mixes Cajun classics such as cracklins, boudin and dirty rice with quail, duck, goat, venison, chicken thighs and lamb neck cooked with sophisticated Cajun-inspired flavors. “Everything on the menu is something I like to cook,” he notes.

When Toups Meatery first opened, customers only ordered traditional Cajun items. “In the beginning, only two people a week would order lamb and I would have to either cook it and freeze it or throw it out because no one was buying it.

People wouldn’t order lamb neck, but they ate sausage. And I thought, ‘They do know sausage is pig’s intestine, right?’ But now we have their trust.”

For Toups, enjoying Cajun food includes the experience of communal eating.

At the restaurant, there are entrees for two, cocktails are served by the pitcher and there is no dress code. “I want everyone sharing their food.” And while his is fine-caliber dining, “You can come in your shorts or wear a T-shirt, as long as you bring your wallet,” he says with a smile.

His passion for the Cajun food and lifestyle extends to concern for the Louisiana ecosystem. He has taken wetland tours and wants to use his voice to encourage people to address the issue of our disappearing coast and wetlands.

“Look at the map: the water is encroaching and soon the Gulf is going to be at New Orleans,” he says. “That is our home, our source of seafood, our damn land.

So if this continues, we can’t eat and we can’t go back home. I can’t think of anything worse.”

As a child, Chris Lynch and his family would go to his grandmother’s house in Philadelphia each Friday night for a home-cooked family dinner. Soon, Lynch was doing some cooking himself. “My mom was going through nursing school when I was young, so whenever I was ‘sick’ my grandmother would come over to stay with me. I would wait until my mom left and then turn to my grandmother and say, ‘Let’s cook.’ She taught me all the basics and shaped my foundation as a chef; she even taught me how to make pies,” he recalls.

In high school, he worked as a busboy at an Italian restaurant, and one night the chef called in sick. Lynch saw his chance to shine. “I told them, ‘I can cook. I have been watching,’ so they let me try some things. I knew then that I preferred to work on the line. It’s all I have ever done.”

Cut to 20 years ago, when Lynch visited New Orleans for the first time based on the recommendation of a classmate at the Culinary Institute of America. “The moment I got out of the cab in the French Quarter I knew that I wanted to live and work here,” he says.

And so he has. Lynch excelled at Gautreau’s, Emeril’s and August, and even spent time as a food consultant on HBO’s Treme, set in post-Katrina New Orleans.

Now at Atchafalaya, a neighborhood restaurant in the Irish Channel owned by Rachel and Tony Tocco and known for its brunches (and Bloody Marys), he spends his days making customer favorites like shrimp and grits and gumbo.

“Working with Tony and Rachel is the most fun I have had on a job. I have free reign in the kitchen and feel that I am part of a really good team,” he shares.

Lynch notes that the dinner menu is often inspired by local produce, with changing daily specials. But the restaurant’s commitment to its clientele never changes. “Our customers trust us,” he says. “They know we are passionate about cooking. Meanwhile, Tony is at the door greeting people and I am coming out of the kitchen to say hello. We remember everyone’s names. It is a true experience for the customer.”

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Crisscut Emerald 77 Facet

DONOHO’S JEWELLERS ACCENT THE MAGAZINE OF LIFE’S CELEBRATIONS

SPRING/SUMMER 2016