Lee Michaels Fine Jewelry

ACCENT

THE MAGAZINE OF LIFE’S CELEBRATIONS

SPRING/SUMMER 2016

TRENDS: PRECIOUS METAL OF THE MOMENT YELLOW GOLD

RETAILING IS IN OUR BLOOD

LEE & BRENDA’S HISTORY IN RETAIL

FOOD & WINE: FEATURING NEW ORLEANS CHEFS

CONTENTS

Spring/Summer 2016 B AT O N R O U G E 7560 CORPORATE BOULEVARD 225.926.4644 MALL OF LOUISIANA, 225.766.6000 NEW ORLEANS LAKESIDE SHOPPING CENTER, 504.832.0000 SHREVEPORT 6605 YOUREE DRIVE, 318.222.2929 L A F AY E T T E 4235 AMBASSADOR CAFFERY PARKWAY, 337.981.8071 JACKSON, MS RENAISSANCE AT COLONY PARK, 601.957.6100 SAN ANTONIO, TX NORTHSTAR MALL, 210.541.9575 THE SHOPS AT LA CANTERA, 210.699.9494 CEO LEE MICHAEL BERG EXECUTIVE VICE PRESIDENT KENNETH S. GIKAS VICE PRESIDENT GREG JOHNSON VICE PRESIDENT & GENERAL MANAGER MALL OF LOUISIANA JOHNNY TATE CHIEF FINANCIAL OFFICER JANE HARRINGTON ADVERTISING MANAGER AMY GRAHAM HUGHES BOARD OF DIRECTORS LEE MICHAEL BERG BRENDA BERG RYAN BERG, MARKET PRESIDENT SCOTT BERG, MARKET PRESIDENT CHAD BERG, GENERAL MANAGER

4 Welcome Letter 6 Retailing is in Our Blood

C R E AT I V E D E PA R T M E N T AMANDA THOMAS JAMES OSBORNE

10 A Grand New Location 12 Events: Red Box Insider

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

14 Haute Hoops

PUBLISHER STU NIFOUSSI

16 Bold Bangles

EDITOR-IN-CHIEF KAREN ALBERG GROSSMAN

18 Love is in the Air

C R E AT I V E D I R E C T O R HANS GSCHLIESSER

20 Weddings: Bridal Bliss 22 Jack Kelége

MANAGING EDITOR JILLIAN LAROCHELLE

26 Spotlight: GIA

PROJECT MANAGER LISA MONTEMORRA

28 Trends: Modern Mod

PRODUCTION MANAGER PEG EADIE

32 Collections: Châtelaine

by David Yurman

PRESIDENT AND CEO BRITTON JONES

34 Scene: Paved in Jewels

CHAIRMAN AND COO MAC BRIGHTON

38 Perfect Gems 42 Watch Report

FOOD & WINE SECTION

44 Watchmaking: Patek Philippe

50 Big Easy Eating

46 Events: The Rolex Central Park Horse Show

54 A Culinary R’evolution

62 Travel: We Are Not Lost

60 Festivals for Foodies

56 Sonoma on My Mind

Prices are subject to change without notice and may vary depending on size, quality and availability. Copyright 2016. Accent® is published by Business Journals, Inc, P.O. Box 5550, Norwalk, CT 06856, 203-853-6015 • Fax: 203-852-8175; Advertising Office: 1384 Broadway, 11th Floor, NY, NY 10018, 212-686-4412 • Fax: 212686-6821; All Rights Reserved. The publishers accept no responsibilities for advertisers’ claims, unsolicited manuscripts, transparencies or other materials. No part of this magazine may be reproduced without written permission of the publishers. Volume 14, Issue 1. Accent® is a trademark of Business Journals, Inc. registered in the U.S. Patent and Trademark office. Printed In The U.S.A.

OYSTER PERPETUAL YACHT-MASTER 40

rolex

oyster perpetual and yacht-master are

速

trademarks.

SPRING/SUMMER 2016

“It’s about more than diamonds, gemstones and precious metals.”

It’s about sentiments and memories, and it all starts with the idea that jewelry tells a story.

We travel the world very extensively searching for the newest creations, the rarest of gemstones and the best values. We work with the top designers to fabricate extraordinary one-of-a-kind items. When we come home to our eight stores we can truly say we have shopped the world to provide the very best.

Striving to find jewelry and watches that will create special memories and moments is a responsibility we take very seriously. The true value is the thought behind the gift that is given, and hopefully we are helping to create tomorrow’s precious heirlooms.

Our clients have put their trust and confidence in our firm for almost 40 years and we share in their most cherished occasions and life experiences. Whether assisting an anxious young man in finding the perfect engagement ring or proud parents in selecting a distinguished-looking watch for their son’s college graduation, we enjoy participating in those celebrations where “Every Box has a Story.” It’s an honor and privilege to be a part of so many loving gestures every day.

We hope that our commitment to provide you with an extraordinary experience is evident every time you visit one our stores, in every conversation and every time we are able to assist in creating those loving memories and special moments.

We look forward to seeing you soon, Lee Michael, Brenda, Ryan, Scott and Chad Berg

1.800.543.4367

LMFJ.COM

Artisan-Crafted Bamboo Collection

John Hardy and Bamboo Collection are Registered Trademarks.

“Retailing is in our blood.”

By Karen B. Gibbs

Ask Lee and Brenda Berg

about the story behind Lee Michaels Fine Jewelers and they’ll both respond, “Retailing is in our blood.” &IKMRRMRK MR ÿĆąć [MXL LMW JEXLIV¸W JEQMP] ERH GSRXMRYMRK MRXS XLI IEVP] ÿćþþW [MXL LMW QSXLIV¸W JEXLIV 0II 1MGLEIP &IVK WIIQW KIRIXMGEPP] TVSKVEQQIH JSV XLI VIXEMP FYWMRIWW 7S XSS MW [MJI &VIRHE [LSWI QSXLIV [EW E VIXEMP TMSRIIV MR XLI ÿćĂþW ;MXL FSXL WMHIW SJ XLI JEQMP] MR QIVGLERHMWMRK it’s no wonder Lee and Brenda Berg and their WSRW 6]ER 7GSXX ERH 'LEH ÁX MRXS VIXEMP PMOI E ÂE[PIWW HMEQSRH MR E TPEXMRYQ WIXXMRK 4IVJIGXP]

Lee Michaels’ Shreveport, Louisiana store opening, 1981 From left to right: Shreveport Mayor Billy Hanna, Everette Rubenstein, William Levine, Abe Udashen, Brenda and Lee Michael Berg, and Lee Michael Berg Sr.

Berg and Schafer -X WXEVXIH LYQFP] MR ÿĆąć [LIR 0II¸W KVIEX KVIEX KVERHJEXLIV 0II &IVK ERH ,IVQER 7GLEJIV STIRIH E KVSGIV] WXSVI QIEX QEVOIX WEPSSR GSQFS MR 6MTPI] 8IRRIWWII 8LMW YRPMOIP] QMWLQEWL SJ FYWMRIWWIW [EW EGXYEPP] E FSSR JSV GYWXSQIVW [LS EJXIV TE]MRK SJJ XLIMV EGGSYRXW [IVI VI[EVHIH [MXL E WLSX SJ [LMWOI] % TVSQSXMSREP KSPH QMRI XLMW EPGSLSPMG PEKRMETTI VIWYPXIH MR PSXW SJ [SVH SJ QSYXL EHZIVXMWMRK 3ZIV XMQI XLI FYWMRIWW WYVZMZIH WIZIVEP WIVMSYW WIXFEGOW ]IX GSRXMRYIH XS KVS[ MRRSZEXI XLIMVW [EW SRI SJ XLI ÁVWX FYWMRIWWIW with air conditioning in the area) and adapt to change

FIGSQMRK E QIR¸W ERH [SQIR¸W WTIGMEPX] WXSVI -X [EW WSPH MR ÿćĆĂ ERH VIQEMRIH MR STIVEXMSR EW &IVK ERH 7GLEJIV YRXMP MX GPSWIH MR ÿććĆ IRHMRK ÿÿć ]IEVW MR FYWMRIWW YRHIV XLI WEQI REQI From left: Mr. Beasley, Sam Berg, Joe Berg, Mr. Gottlieb, Lee Berg and Herman Schafer

6

Levine’s 9RHSYFXIHP] XLI QSWX WMKRMÁGERX MRÂYIRGI MR 0II¸W PMJI [EW LMW KVERHJEXLIV &MPP 0IZMRI µ,I [EW E JEXLIV ÁKYVI JSV 0II ¶ VIQEVOW &VIRHE µ0II PSSOIH YT XS ERH EHQMVIH LMQ ¶ µ,I [EW EP[E]W XLIVI JSV QI ¶ WE]W 0II µ;I LEH E KVIEX VIPEXMSRWLMT %W XLI SPHIWX KVERHGLMPH - [EW XLI WSR LI RIZIV LEH ¶ &MPP¸W FYWMRIWW WYGGIWW [EW PIKIRHEV] -X FIKER LYQFP] MR ÿćĀþ [LIR LI ERH LMW FVSXLIV 1SVVMW TIHHPIH GPSXLMRK XS SMPÁIPH [SVOIVW MR ;MGLMXE 'SYRX] 8I\EW 1SVVMW [EW XLI GSRWYQQEXI WEPIWQER XLI ZMWMSREV] &MPP LEH E KVIEX FYWMRIWW QMRH ERH E VIQEVOEFPI EFMPMX] XS WIPIGX [MRRMRK PSGEXMSRW 8SKIXLIV XLI] [IVI YRWXSTTEFPI 8LVII ]IEVW PEXIV XLI FYWMRIWW LEH I\TERHIH JVSQ XLI FEGO SJ E TMGO YT XVYGO XS XLIMV ÁVWX FVMGO ERH QSVXEV WXSVI MR -S[E 4EVO 8I\EW 8LI WXSVI [EW E LYKI WYGGIWW -XW IGSRSQ] TVMGIH KSSHW JSV PS[ MRGSQI GYWXSQIVW WIX XLI TVIGIHIRX JSV JYXYVI STIVEXMSRW 8LI FVSXLIVW STIRIH WYFWIUYIRX WXSVIW MR SXLIV SMP FSSQ GMXMIW FYX [IVI WLVI[H IRSYKL XS QSZI SR [LIR E XS[R¸W IGSRSQ] FIKER XS JEMP

Morris Levine cuts new store opening ribbon as brother Bill looks on, 1960

“He was always there for me,” says Lee.

3R E ZMWMX XS GLIGO SYX E TSXIRXMEP EGUYMWMXMSR &MPP XSSO KVERHWSR 0II µ1] KVERHJEXLIV PSSOIH MRXS XLI FYWMRIWW WE[ XLEX WSQI PMKLXFYPFW [IVIR¸X FYVRMRK ERH WEMH ·8LI] [SR¸X FI MR FYWMRIWW RI\X ]IEV ¸ - EWOIH ·;L] MW XLEX 4E[ 4E[#¸ %RH LI WEMH

“We had a great relationship.

As the oldest grandchild, I

“When they can’t afford to replace a burned-out bulb, they’re on their way out.”

was the son he never had.”

8S XLMW HE] - LEZI E VIEP XLMRK JSV FYVRIH SYX PMKLXFYPFW ¶ -R ÿćĄĀ 0IZMRI¸W [EW ÁVWX PMWXIH SR XLI %QIVMGER 7XSGO )\GLERKI 8LEX WEQI ]IEV MX EGUYMVIH JSYV /EYJQER WXSVIW MR 2I[ 3VPIERW 0II EGGSQTERMIH LMW KVERHJEXLIV XS 2I[ 3VPIERW XS GPSWI XLI HIEP µ- [EW SRP] EFSYX ÿā EX XLI XMQI -¸PP RIZIV JSVKIX MX ;I WXE]IH EX XLI 6S]EP 3VPIERW ERH LEH HMRRIV MR XLI 6MF 6SSQ ¶ 0II VIQMRMWGIW 9TSR XLIMV VIXMVIQIRX MR ÿ楥 &MPP ERH 1SVVMW S[RIH ER MQTVIWWMZI ÿÿþ WXSVIW KVSWWMRK Ăă QMPPMSR ERRYEPP] ,S[IZIV [MXL RS JEQMP] QIQFIVW MRXIVIWXIH MR GSRXMRYMRK XLI FYWMRIWW 0IZMRI¸W QIVKIH [MXL >EPI 'SVTSVEXMSR MR (EPPEW 8LI JSYRHIV SJ >EPI 'SVTSVEXMSR 1SVVMW >EPI [EW QEVVMIH XS 1SVVMW 0IZMRI¸W [MJI¸W WMWXIV QEOMRK XLI ZIRXYVI E QIVKIV SJ JEQMPMIW EW [IPP

Levine’s store in Northgate Shopping Center

7

Page Boy Maternity &VIRHE &IVK¸W QSXLIV 0SYMWI *VEROJYVX [EW EPWS MR FYWMRIWW´ SRI XLEX WTVIEH REXMSR[MHI ERH WTERRIH SZIV ÁZI HIGEHIW 8LI *VEROJYVX WMWXIVW )HRE )PWMI ERH 0SYMWI WXEVXIH 4EKI &S] 1EXIVRMX] E PMRI SJ LMKL IRH QEXIVRMX] GPSXLMRK MR ÿćāĆ MR (EPPEW 1SXLIVW XS FI [IVI MR PSZI [MXL XLI WX]PMWL ÁX EVSYRH XLI LMTW ERH XLI [E] XLI WOMVX I\TERHIH MR JVSRX [MXLSYX VEMWMRK XLI LIQPMRI 8LI WMWXIVW TEXIRXIH XLI HIWMKR ER MQTVIWWMZI EGGSQTPMWLQIRX GSRWMHIVMRK JI[IV XLER ÿþþ [SQIR LEH secured patents that year. Louise graduated in dress HIWMKR ERH [EW 4EKI &S]¸W TVMQEV] HIWMKRIV ;MXLMR E ]IEV 4EKI &S] LEH SYXPIXW MR ÁZI QENSV GMXMIW EGVSWW XLI GSYRXV] )HRE [EW E KIRMYW [LIR MX GEQI XS KIXXMRK JVII TYFPMGMX] 7LI [VSXI E JEWLMSR GSPYQR MRGPYHIH GIPIFVMX] GYWXSQIVW MR [VMXI YTW ERH QE\MQM^IH TYFPMGMX] JSV 4EKI &S]¸W TLMPERXLVST] Page Boy fashion show featuring an elegant maternity gown

Lee Michaels Fine Jewelry

Edna, Elsie and Louise inspecting design proposals for the new plant, 1947

(IWTMXI [EVXMQI VIWXVMGXMSRW SR QEXIVMEPW 4EKI &S] WEPIW VIQEMRIH WXIEH] HYVMRK XLSWI ]IEVW 8S EGGSQQSHEXI XLI TSWX [EV FEF] FSSQ 4EKI &S] FYMPX MXW S[R QERYJEGXYVMRK TPERX 2SX PSRK EJXIV )PWMI FIGEQI XLI ÁVWX [SQER XS FI MRHYGXIH MR XLI =SYRK 4VIWMHIRX¸W 3VKERM^EXMSR %X XLEX XMQI 4EKI &S] ERRYEP WEPIW [IVI ER MQTVIWWMZI Ā QMPPMSR 8LVSYKL XLI ăþW ERH ĄþW 4EKI &S] GSRXMRYIH EW XLI PIEHIV MR LMKL IRH QEXIVRMX] JEWLMSRW -R ÿćĄĆ EJXIV Āă ]IEVW SJ WIVZMGI 0SYMWI PIJX XLI GSQTER] XS WTIRH QSVI XMQI [MXL LIV LYWFERH ERH XLVII GLMPHVIR ,IV XMQMRK [EW TIVJIGX FIGEYWI XLI ÿćąþW brought a decline in the birth rate and a corresponding HVST MR WEPIW 4EKI &S]¸W TSPMG] XS WIPP QEMRP] XLVSYKL XLIMV S[R WLSTW ERH RSX MR HITEVXQIRX WXSVIW JYVXLIV PMQMXIH XLIMV TVSÁXW &] XLI ÿćĆþW 4EKI &S]¸W HIGPMRMRK WEPIW JSVGIH XLI WMWXIVW XS HS[RWM^I JEGMPMXMIW ERH WYFGSRXVEGX XLIMV QERYJEGXYVMRK ;MXL )PWMI¸W HIEXL ERH )HRE¸W EHZERGIH EKI XLI GSQTER] LEH PSWX QYGL SJ MXW IRIVK] -R .ERYEV] ÿććĂ 1SXLIVW ;SVO EGUYMVIH 4EKI &S] GPSWIH EPP SJ MXW WLSTW ERH RIZIV WSPH KEVQIRXW YRHIV XLI 4EKI &S] REQI EKEMR 8

Lee Berg and Charles Strickland in front of the original Cortana Mall location

%JXIV >EPIW EGUYMVIH XLI JEQMP] FYWMRIWW SJ 0IZMRI¸W XLI REXYVEP TPEGI JSV 0II XS KIX WXEVXIH [EW EX >EPI 'SVT ;MXL LMW RI[ FVMHI MR LERH LI ÂI[ XS 2I[ =SVO 'MX]´XLI ÁVWX SJ IMKLX QSZIW MR IMKLX ]IEVW YT ERH HS[R XLI )EWX 'SEWX &] XLI XMQI LI [EW ĀĆ 0II [EW E WIRMSV ZMGI TVIWMHIRX [MXL ÿăþ IQTPS]IIW YRHIV LMQ (YVMRK XLEX XMQI 0II XVEZIPIH XLI [SVPH TYVGLEWMRK JSV >EPIW¸ ÿ ăþþ WXSVIW QEOMRK MRZEPYEFPI FYWMRIWW GSRRIGXMSRW %JXIV IMKLX ]IEVW [MXL >EPIW 0II ERH &VIRHE HIGMHIH XS STIR XLIMV S[R NI[IPV] WXSVI 0II¸W KVERHJEXLIV &MPP 0IZMRI GEYXMSRIH µ2SX XLI VMKLX XMQI ¶ FIGEYWI XLI IGSRSQ] [EW TSSV 2IZIVXLIPIWW XLI GSYTPI [ERXIH XS WXVMOI SYX SR XLIMV S[R 'SRÁHIRX MR XLIMV HIGMWMSR 0II LMW FVSXLIV LMW JEXLIV ERH LMW KVERHJEXLIV TYX XSKIXLIV ĂÿĄ þþþ EW WXEVX YT QSRI] µ-R PEVKI TEVX Q] KVERHJEXLIV JYRHIH XLI FYWMRIWW [I LEZI XSHE] ¶ 0II WE]W [MXL SFZMSYW ETTVIGMEXMSR µ- TEMH LMQ FEGO EPP XLI QSRI] LI PSERIH YW ¶ LI EHHW TSMRXMRK XS E JVEQIH HSGYQIRX SR LMW SJÁGI [EPP -X MW XLI PIXXIV ERH XLI PEWX ăþ þþþ GLIGO 0II [VSXI XS TE] SJJ XLI HIFX MR JYPP %PXLSYKL XLI] [IVI 8I\EW REXMZIW 0II ERH &VIRHE HIGMHIH XS

“My success is not in building the business, but in how well I transition that business to my sons.”

Lee Michaels Fine Jewelry - Corporate Blvd. at Bocage

;LMPI [SVOMRK EX >EPIW LI EGUYMVIH ZEPYEFPI ORS[PIHKI ERH YRHIVWXERHMRK EW [IPP EW MQTSVXERX GSRRIGXMSRW [MXL QERYJEGXYVIVW ,MW FYWMRIWW KVI[ ERH WS HMH LMW VITYXEXMSR )\GPYWMZI FVERHW PMOI 6SPI\ 4EXIO 4LMPMTTI ERH (EZMH =YVQER WIPIGXIH 0II XS WIPP XLIMV TVSHYGXW EHHMRK IZIR QSVI TVIWXMKI XS XLI 0II 1MGLEIPW REQI 0II FIGEQI MRZSPZIH MR LMW TVSJIWWMSR ERH LMW GSQQYRMX] µ1] HEH [EW TVIWMHIRX SJ IZIV] QENSV GMZMG SVKERM^EXMSR MR &EXSR 6SYKI ¶ WE]W WSR 'LEH )\XVIQIP] MRZSPZIH MR XLI NI[IPV] MRHYWXV] 0II [EW EPWS XLI TVIWMHIRX SJ WIZIVEP MRHYWXV] XVEHI SVKERM^EXMSRW ERH MW ZMI[IH EW SRI SJ XLI MRHYWXV]¸W PIEHIVW 6IQEVOEFP] 0II &IVK EGGSQTPMWLIH MR SRI KIRIVEXMSR [LEX MX XEOIW QSWX NI[IPV] FYWMRIWWIW WIZIVEP KIRIVEXMSRW XS EGLMIZI 8LMVX] IMKLX ]IEVW ERH IMKLX WXSVIW PEXIV LI LEW SRI QSVI KSEP MR QMRH µ1] WYGGIWW MW RSX MR FYMPHMRK XLI FYWMRIWW FYX MR LS[ [IPP - XVERWMXMSR XLEX FYWMRIWW XS Q] WSRW ¶ %W ')3 LI MW TVSYH XS WII XLIQ JSPPS[MRK MR LMW JSSXWXITW 6]ER QEVOIX TVIWMHIRX SJ 7ER %RXSRMS [LS NSMRIH 0II 1MGLEIPW Āþ ]IEVW EKS MW ĀþÿĄ TVIWMHIRX SJ XLI .I[IPIVW SJ %QIVMGE 7GSXX QEVOIX TVIWMHIRX SJ &EXSR 6SYKI [LS¸W FIIR [MXL XLI GSQTER] JSV ÿĂ ]IEVW MW ĀþÿĄ TVIWMHIRX SJ XLI %QIVMGER +IQSPSKMGEP 7SGMIX] %RH ]SYRKIWX WSR 'LEH KIRIVEP QEREKIV SZIV 2I[ 3VPIERW ERH .EGOWSR [LS NSMRIH 0II 1MGLEIPW ÁZI ]IEVW EKS MW XLI GYVVIRX TVIWMHIRX SJ .I[IPIVW SJ 0SYMWMERE 7S GSRXMRYIW XLI WXSV] SJ 0II 1MGLEIPW *MRI .I[IPV]´E WXSV] SJ MRRSZEXMSR LEVH [SVO ERH XEOMRK GEVI SJ XLI GYWXSQIV %FSZI EPP MX¸W E WXSV] EFSYX JEQMP] LIPTMRK JEQMP] ERH RIZIV KMZMRK YT

STIR XLIMV FYWMRIWW MR &EXSR 6SYKI 8LI] WIGYVIH E PSGEXMSR MR 'SVXERE 1EPP FIX[IIR /EVEQIP /SVR ERH XLI 7TEGI 4SVX´ RSX I\EGXP] XLI FIWX TPEGI JSV E NI[IPV] WXSVI ;LIR &MPP ZMWMXIH MX LMW ÁVWX [SVHW [IVI µ,S[ MR XLI LIPP HMH ]SY KIX XLMW PSGEXMSR#¶ &VIRHE¸W 9RGPI %P +EVXRIV JSVQIV TVIWMHIRX SJ >EPI 'SVTSVEXMSR [EW NYWX EW GVMXMGEP 0II EWOIH LMQ [LEX LI XLSYKLX EFSYX XLI RI[P] STIRIH FYWMRIWW ERH %P VIQEVOIH µ/MH XLIVI¸W RS [E] ]SY¸VI KSRRE QEOI MX ¶ &YX 9RGPI %P [EW [VSRK 0II ORI[ XLI NI[IPV] FYWMRIWW

Stronger for the struggles.

Grateful for the blessings.

Lee and Brenda Berg with sons (from left) Scott, Ryan and Chad

9

our new home

A GRAND NEW LOCATION IN

LAFAYETTE, LOUISIANA D

uring the last 30 years, we have cherished the friendship and patronage of the Lafayette community. Due to their extraordinary support, they have made it possible for us to achieve our

dream of building a freestanding location. We proudly opened the doors of our new home at Ambassador Crossing—Lee Michaels’ fourth independently located store—in January. The new 6,000-square-foot space is home to a luxurious Rolex corner and one of the first David Yurman shop-in-shops in an independent jewelry store. The store will also feature beautiful cases made of American cherry wood and a handcrafted, reverse-painted Ulla Darni chandelier. You will also see expanded selections from favorite designers including John Hardy, Penny Preville and Mikimoto. New designers to love, such as Marco Bicego and Gucci, also make the new store at Ambassador Crossing a must-see destination.

Our passion for providing each Lee Michaels customer with an extraordinary selection of jewelry and timepieces is luxuriously expressed in this new location.

We look forward to continuing to offer you the exceptional level of quality and service for which Lee Michaels has been known for almost 40 years.

out and about

Scott and Leslie Berg, Patek Philippe president Larry Pettinelli, Brenda, Lee and Ryan Berg

Guests seated at Houmas House for Patek Philippe Dinner

Lynn Carville, Mark Hendricks, designer Penny Preville and Henry Carville

Charles and Chrissy Landry, Lee Berg, Jacqui Vines-Wyatt and Leonard Wyatt

The Junior Leage of Baton Rouge Las Vegas-style night out

RED BOX

Insider

Dr. Terrence Augillard and Santa at the Metairie location’s Holiday Party

Chad and Courtney Folse with Santa at the Metairie location’s Holiday Party

Tracee Feik, Ippolita, Jodi Starr, Chef Luca Della Casa and Ryan Berg

Washington DC Mardi Gras Princesses gifted with pearls compliments of Mikimoto and Lee Michaels

Dr. Cherrie Niles and Mrs. Sonia DiGiorgio with designer Konstantino

Ryan and Jessica Berg with designer Ippolita at her personal appearance in San Antonio

Gentleman’s Classic Awards in Shreveport, Louisiana

HAUTE HOOPS Hoops are never boring and never for the faint of heart.They are all attitude.

When a woman slips on a pair of hoop earrings, a transformation begins.

She can be transported to whatever world she chooses: back to an earlier era, forward to a new fantasy, or into a current persona for only an evening.

Ippolita 18k gold and blue sapphire hoop earrings, $3,495

Ippolita sterling silver and diamond hoop earrings, $795

Hoops have the uncanny ability to jumpstart a host of personal visions. With dangles and drops of beads, Esmeralda and her gypsy tambourine come to life. It’s apparent that it’s David Yurman 18k gold and sterling silver Crossover hoop earrings, $795

not a girl’s first fashion rodeo when she’s an expert at mixing boots, a great pair of jeans, and some hoop-style bling. And, the woman wearing pavé diamond hoops obviously knows the “ins and outs” of confident dressing.

In polished metals gold, silver or platinum – hoops make a declaration of timeless good taste, perfect from the boardroom to the homeroom. Etching, twisting, beading and hammering mean a woman doesn’t have to stick with the same style forever. From classic sophistication to haute couture, diamonds and precious gems spark a Ferris wheel of fireworks.

And, if she’s even slightly sensitive to suggestion, then huggie hoops embrace her ear, wheel-size hoops kiss her neck, and multiple hoops on a single

David Yurman sterling silver and diamond Crossover hoop earrings, $1,950

earring whisper sounds only she can interpret.

18k gold and diamond hoop earrings, $24,500 Gucci 18k gold bamboo hoop earrings, $2,390

Lana 14k gold and diamond hoop earrings, $2,995

18k gold and diamond hoop earrings, $26,500

BOLD

BANGLES Our favorite bold looks in gold and diamonds

From top to bottom Roberto Coin 18k gold and diamond bangle from the Princess collection, $18,500 - Multi-circle 14k gold bangle, $2,450 - David Yurman 18k gold and diamond quatrefoil bangle, $19,500 - Ippolita 18k gold and diamond bangle from the Stardust collection, $10,000 - Rose-cut and pavĂŠ diamond and 18k gold bangle, $13,500 - Roberto Coin 18k gold Pois Moi bangle with diamond accents, $13,300

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.

Mr. & Mrs. Janic Hoyuela (Ashley Segari) February 21, 2015 New Orleans, LA

Mr. & Mrs. Jeffery Ramsey (Mallory Herndon) December 13, 2014 Biloxi, MS

Love

is in the air

Mr. & Mrs. Keith Graham (Mary Jo Stewart) November 15, 2015 New Orleans, LA

Mr. & Mrs. John Mai (Yen HoangVu) December 12, 2015 Baton Rouge, LA

Mr. & Mrs. Micah Schilling (Anna Gatlin) December 31, 2015 White Castle, LA Mr. & Mrs. Garrett Kemp (Mallory Guerin) November 6, 2015 Baton Rouge, LA

Mr. & Mrs. Ross Downing (Corie Miller) January 2, 2016 Hammond, LA

Mr. & Mrs. Juan Marmolejo (Elizabeth Ibarra) August 1, 2015 San Antonio, TX

weddings

BY JILLIAN LAROCHELLE

BLISS

Cap Sleeves

Between the ubiquitous strapless gown and the full lace sleeves popularized by Kate Middleton, cap sleeves are the perfect choice for warm-weather weddings where sleeves aren’t practical (and a great option for brides getting married in a house of worship where more modesty is required). Nashvillebased designer Olia Zavozina points out that 2016 trends are “all about customizability, allowing a bride to create her own unique look.” So whatever length you’re looking for, consider sleeves that can be removed for dancing late into the night.

Back Details

No matter what type of wedding ceremony you’re planning, chances are guests will spend at least a few minutes looking at your back as you say your I Dos. So why not give them something worth staring at? Keyhole cutouts are sweet yet sexy, while lace and tulle insets leave a bit more to the imagination, Satin, pearl or crystal buttons down the back of your dress lend an airy, antique feeling —just make sure your attendants are on hand to assist!

Lace Capes “Lace is always on trend for me,” reveals Los Angeles-based designer Claire Pettibone, “and I’m always looking for new ways to use it to create beautiful, romantic gowns.” One fresh take on lace is the cape, including the shorter, shawl-like version from Olia Zavozina, below, and Pettibone’s trainlength option at left. (When choosing this style, skip the veil and let your train do the talking.)

This ornate detail will grow in popularity for fall and winter weddings, and carry forward as a trend into 2017.

20

IMAGES COURTESY OF CLAIRE PETTIBONE, OLIA ZAVOZINA AND FRANCESCA MIRANDA

Bridal

Vintage touches breathe new life into wedding day dresses.

handcrafted design

JACK

KEL ÉG E

1.

3.

2.

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ack KelĂŠge is an artist, master craftsman and uncompromising perfectionist who is dedicated to the excellence of every facet of his craft.

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1. Platinum engagement ring featuring a 2.0 carat round diamond center stone surrounded by pavĂŠ diamonds, $53,400 2. Platinum and diamond band featuring varying sizes of round diamonds in an oxidized setting with pavĂŠ diamond edges, diamonds total approximately 3.02tw, $19,900 3. KelĂŠge hand-sketches his design concepts before making them.

BECAUSE A STAR DESERVES FOUR MORE. At the four-star Renaissance

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Elegant surroundings. Spacious ballrooms for up to 600 guests. Skilled, creative planners to ensure your event is a dream come true by making everything perfectly yours. Every flower. Every morsel.

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™ and A Diamond is Forever™ are Trade Marks of The De Beers Group of Companies. ™, © Forevermark Limited 2014-2015. Forevermark™,

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

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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.

’’ 26

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

trends This season’s jewelry recalls the fun and free spirit of the ’60s and ’70s.

BY LORRAINE DEPASQUE

MOD

MODERN

What do you get when you combine ethereal gauzy chiffons, neutral-hue combos, maxi dresses with bold geometric patterns, crayon-bright color mixes, and miniskirts? “Timeless, ageless, modern clothes that mix 1970s staples with 1960s basics,” said David Wolfe, creative director at trend forecasting agency The Doneger Group. “It’s what style this year is about.”

How exciting is this duo-decade fashion, offering options not only in the dresses, scarves and bags you buy, but especially your jewelry! “Because clothes from the spring/summer runways cater to a variety of tastes,” noted jewelry blogger Katerina Perez, “the season’s most on-trend pieces are fine and dainty as well as chunky and statement.” (She would know: at press time, the editor in chief of luxury fine jewelry and precious gem site katerinaperez.com was nearing 100,000 Instagram followers.) Perez, who’s worked at high-end houses like Tiffany & Co. and Asprey, emphasized, “With both options in style, the idea is to accessorize with voluminous jewelry, either by wearing a single strong piece or by layering smaller fine ones to create that large look.”

STATEMENT JEWELRY MUST-HAVES or gemstones on the tip.”

First and foremost, Perez

However, if you happen to be a

said, you need a choker or

hoop girl, Perez pointed to two that

collar—“I recommend at least one

are in-vogue: very simple, thin metal

that covers the whole neck.” The late

styles or big, colorful, geometric

Cindy Edelstein, former president of the

designs.

Jeweler’s Resource Bureau, was also excited about such jeweled neckwear this season, as it harkens

Once you’ve decided on your perfect neck piece

back to the early 1970s. On her blog, Cindy’s

and earrings this season, it’s best to shop for a bracelet

TrendTracker, she wrote, “It’s fun to see the drama

that can take you day into night. Wide cuffs are still

back at the throat… for spring and summer, bigger

trending, both bloggers say, especially open-worked

necklaces in general are important—that means long

’60s-look geometric ones with graphic patterns in cutouts or gems or enamels. Many of the

links, too.”

Large earrings are also key to the season, said Edelstein. “Elongated designs with fringe and movement are still strong and, at the same time, big chandeliers and waterfall styles are both coming back.” Perez, too, recommended chandeliers and lengthy earrings, adding, “I like simplistic ones that are dangly and almost touch the shoulders— styles on a chain maybe, with decorative elements

coolest 2016 versions have a negative-space design—“as do lots of the new über-sized rings, too,” emphasized Edelstein. “Be sure to ask your jeweler to show you some great cocktail rings.” On awards show red carpets since the beginning of this year, you’ve seen Hollywood A-listers from 18 to 80 wearing gem-colorful designs, frequently on both hands and even stacked.

28

LAYERING LOOKS TO LOOK FOR

PRECIOUS METALS OF THE MOMENT “I’m seeing more and more being done in yellow gold,” added Edelstein, “because

the demand for yellow gold jewelry keeps growing and growing.” Simultaneously, white gold and black gold designs are also on the rise and, if you like darkened metals, you definitely should think about adding some blackened metal jewelry to your wardrobe. Wolfe says that, going forward into fall/winter, clothes will take on “antique effects, such as jacquards, brocades and tapestries.”

Multiple-ring wardrobing is in fashion for casual everyday as well as evening. And a few rings— even if all are big—should be worn on one hand, just like you see on the runways and celebrities. As for draping necklaces in different lengths, one on top of the other, Perez favors a look she found to be an unexpected surprise on spring’s catwalks: body jewelry in the form of fine web-like designs in chains covering the torso—“like we saw from Calvin Klein and Alexander McQueen.”

Certainly, body-chain layering is fun, as is “layering” on the ears, said Edelstein. “If you’re in your 20s and 30s, especially—or a woman of any age who wants a surefire current jewelry look—mix and match studs and climbers and cuffs up and down the lobe. You can do it for day and evening.”

Several cuff bracelets—some in thinner bangle silhouettes—look really right.

COLORED STONES THAT ARE GEMS THIS SEASON Wolfe advised to “watch for clothes in a practical color palette: lots of black, grays and whites,” carrying through the end of 2016. Such basic neutrals are perfect backdrops to the whole spectrum of gem colors. “Naturally, white diamonds go with everything,” said Edelstein, “but, to be on the cutting edge of style, I suggest you ask your jeweler to show you some designs with opal, labradorite, and emerald too. These three gems, especially, are trending, and they’ll pop those neutrals!”

As a jewelry lover, you probably know that, for at least the

last two years,

opal’s been over-thetop hot.

“And it still is,” Perez said, agreeing with Edelstein. “There’s a lot of fashion interest in colored gems in general—and don’t make the mistake of thinking that’s limited to sapphire, ruby and

emerald.” Perez mentioned current fashionista interest in natural gems with very ’60s-retro hues: “bright-colored spinel, rubellite, garnet and Paraiba tourmaline.”

What about the two shades that the forecasting agency Pantone Color Institute named as the duo of

2016 Colors of the Year, Rose Quartz (a pastel pink) and Serenity (a pale blue)?

Neither is very ’60s or ’70s inspired, for sure, and Wolfe doesn’t see them as hugely important in fashion.

Edelstein suggested not making them ultra-important in your jewelry purchases this year. Nevertheless, “They’re beautiful colors,” Perez noted,

30

“and, although they’re not to everyone’s taste, because Pantone named them as significant for 2016, you’ll be seeing more rose quartz and blue chalcedony jewelry by summer.”

Still, more important than the actual gem, she emphasized, “Highstyle designs this season focus on jewelry volume or

shape, as I said earlier.” And, in keeping with the ’60s-redux look, “Sculptural,

geometric pieces or those with patterns take center stage, and they’re mostly executed in rounded, curvy shapes—think silhouettes like discs, waves and halfmoons.”

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.

32

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scene

An inside look at dressing RED CARPET stars.

PAVED IN

JEWELS T

BY LAURIE SCHECHTER

o use a sports analogy, awards season is the playoffs of the red carpet. Generally beginning with the Gotham Awards in November and picking up speed at January’s Golden Globes, awards season is a special kind of sprint, typically featuring the same competitors appearing at multiple ceremonies until the championship: the Oscars. Finding out what the stars are wearing, from gowns to hairstyles to, of course, the bling, is often more anticipated than finding out who wins.

The impact of stars’ jewelry choices should not be underestimated; the high-voltage attention on what celebrities wear can enhance a jewelry designer’s name recognition—and their bottom line. It can also catapult an unknown onto the radar. Actresses may make the final result appear effortless, but the task of putting together a red carpet look is anything but. It takes creativity, flexibility, talent, hard work, nerve, gratitude, and most

important, good relationships with the right people.

The tradition of loaning jewelry pieces to celebrities for awards show red carpets began in 1943, when Harry Winston decorated Jennifer Jones at that year’s Academy Awards. Today, as soon as the nominations are announced, a complex system of stylists, celebrity public relations reps, and fashion and jewelry designers kicks into gear. Some actresses let their stylists guide them, while others spearhead the efforts themselves. Still others have contracts with jewelry houses precluding them from wearing anything else. Pieces can be custom designed or pulled from existing archives and collections.

Designers like Roberto Coin, known for his use of bold materials including gold and diamonds, are red carpet favorites. “I love working with celebrities,” says Coin, “as they usually know what they want. When I am asked to create from a drawing, I translate the look into

34

TIME TO SHINE Left: Roberto Coin Unique diamond collar necklace.

Right: Roberto Coin shares a laugh with The Danish Girl’s Alicia Vikander.

速ROBERTOCOIN

POIS MOI COLLECTION

my language—the language of gold.” The most frequent request is to give the celebrity something that makes them feel unique. “I always add my personal interpretation. The best moments are those in which a woman is surprised and pleased at a result that was not expected.”

The most sought-after stylists, whose talents are displayed in fashion editorials and red carpet work, develop a wealth of resources to pull from and acquire the most influential clientele. The celebritystylist relationship has proven to be a game changer.

No one knows this better than Ginnina D’Orazio, president and founder of the Beverly Hills based D’Orazio & Associates. A 4,000-square-foot showroom with maximum security that represents over 20 jewelry houses, D’Orazio insists it is the first and the best of its kind. “We do it right and we don’t cut corners,” she explains. The showroom was established when D’Orazio, a certified gemologist, saw a need for a red carpet and fine jewelry-focused showroom that would go “above and beyond PR.” When asked whether some celebrities are paid to wear certain designers and brands, D’Orazio replies, “None of [our] brands pay. We don’t even gift.” Relationships and the best selection are what drives D’Orazio’s business. She counts A-listers like Jennifer Lawrence, Rihanna, Taylor Swift, Amal Clooney and Lady Gaga among her clients.

And Sofia Vergara popped in—no stylist needed—to pull jewelry the week before her wedding to Joe Manganiello.

“Celebrities’ styles are followed by many women,” adds Roberto Coin.

“When a celebrity wears a piece, the same piece is often immediately requested [by customers].” Coin has taken his awards show involvement one step further, as a sponsor of The Hollywood Reporter’s Nominees Night party in Beverly Hills, one of the most anticipated evenings of the season. It’s an opportunity for Coin to mingle with Oscar hopefuls and show off his designs in lavish displays. This year’s event attracted Alicia Vikander, Sylvester Stallone and Jennifer Jason Leigh, who were among the guests treated to a performance by Grammy- and Oscarwinner Sam Smith. So far the extra exposure has paid off: Meghan Trainor, Elisabeth Rohm and Laverne Cox have all been spotted in Roberto Coin at recent high-profile events.

Forevermark is another red carpet favorite. “From the start, we have been seeking celebrity relationships and red carpet placements,” a

“

company spokesperson reveals. Its pursuit was met with immediate success. “Forevermark launched internationally in 2008, with Nicole Kidman wearing Forevermark at that year’s Academy Awards.” Other highlights include Michelle Obama in Forevermark

by Kimberly McDonald diamond bangles at the 2013 Inaugural Ball, and Kate Hudson at last year’s Golden Globe awards in Forevermark earrings designed in collaboration with Slane. The earrings featured Forevermark “exceptional” diamonds totaling over 22 carats.

Forevermark also notes that its ear cuffs—a new style that has exploded over the past year—have been embraced by Chloe Grace Moretz and Olivia Wilde. While the brand enjoys creating jewelry specifically to be worn on the red carpet, celebrity dressing is not without its challenges. One of the biggest: “the last minute dress change!” says the spokesperson. “Luckily, Forevermark diamonds are featured in a wide range of jewelry styles, so we can

Go-to choices among celebrities and stylists include large diamond studs, cocktail rings and diamond line bracelets; stacking them with diamond bangles is a recent trend.

’’

36

BRING ON THE BLING Chloe Grace Moretz and Kate Hudson in Forevermark.

Melissa Etheridge in Roberto Coin.

accommodate a request pretty seamlessly.” The payoff for this flexibility is seeing Forevermark diamonds sparkling on all the biggest awards show red carpets.

One of Coin’s most memorable payoff moments came in 2007, when he worked with Melissa Etheridge as she was coming through her battle with cancer. Nominated for a Best Song Oscar, “she was looking for something very minimalist,” says Coin. “We gave her one of our Haute Couture rings that was as unique and as spectacular as Melissa. She won her only Oscar that year, and we are part of her incredible moment.”

It’s this type of moment fans are sure to remember when shopping for their next statement splurge.

PerfectGEMS

Explore the little luxuries the world has to offer.

CLUTCH MOVE

KEY ACQUISITION 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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KEY ACQUISITION , ART ACCELERATED , CLUTCH MOVE BY BRIAN SCOTT LIPTON. FEEL THE BEAT IN THE HEAT BY SHIRA LEVINE

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!

PerfectGEMS

ART Accelerated For the past 40 years, some of the world’s greatest artists, including Alexander Calder, Andy Warhol, Jenny Holzer and Jeff Koons, have taken part in the BMW Art Car series, creating vehicles that can hold their own on the race track as well as look great in museums. Joining their ranks are 36-yearold Chinese artist Cao Fei and 85-year-old American artist John Baldessari, who were selected by a jury of major museum and gallery directors and will each put their own touch on a BMW M6 GTE this year. The vehicles will compete in the Nürburgring 24 Hours and the 24 Hours of SpaFrancorchamps, among other races, before joining their forebears at the BMW Museum in Munich. Talk about performance art.

Feel the BEAT In the Heat

Street cred can, in fact, be bought. Or in this case, taught: workshops in graffiti art, skateboarding and dropping beats are among some of the newest entertainment offerings at swanky tropical resorts. Take the W Hotel Vieques, a 25-minute flight from San Juan, where the world-famous Bioluminescent Bay and long stretches of undeveloped beaches lure visitors. The W’s three-day DJ Dispensary class equips participants with mixing and scratching skills while also educating them on music history and the science of curating stellar playlists.

With one-on-one tutoring or twice-daily group lessons, plus nightly sunset spin sessions, amateurs evolve into pros with skillz they’ll be proud to add to their LinkedIn profiles once they return stateside.

40

INTO THE DREAM

PAN EUROP

AUTOMATIC SWISS MADE

WATCH

TAG HEUER

ROLEX

for her

REPORT the faces to watch in 2016

EBEL

PATEK PHILIPPE

TAG HEUER Carrera 32mm in stainless steel with rose gold bracelet and diamond dial and bezel, $5,900 EBEL Beluga 36.50mm, stainless steel bracelet and case with diamonds, silver Roman numeral dial, $6,700 ROLEX Oyster Perpetual 34mm in stainless steel with domed bezel, red grape dial and Oyster bracelet, $5,050 PATEK PHILIPPE Nautilus 32mm, 18k rose gold three-row bracelet with textured date dial and diamond bezel, $44,200

BAUME & MERCIER

TAG HEUER

for him

ROLEX

PATEK PHILIPPE

BAUME & MERCIER Clifton, 43mm stainless steel moon phase dial on a leather strap, $4,950 TAG HEUER Formula 1 Chronograph 43mm, stainless steel and brushed black ceramic strap with black ceramic bezel, $2,050 ROLEX Oyster Perpetual Yacht-Master 40mm in 18k Everose gold, bidirectional rotatable bezel with black ceramic insert, black dial on OysterďŹ&#x201A;ex strap with gold Oysterlock clasp, $24,950 PATEK PHILIPPE Annual Calendar 38mm, 18k rose gold with brown alligator strap and silver dial, $48,000

watchmaking

Generation A new horology

program ensures the future at PATEK PHILIPPE.

BY KAREN ALBERG GROSSMAN

A

NEXT

ccording to Patek Philippe U.S. president Larry Pettinelli, there is watchmaking, and then there’s Patek watchmaking. “A few years ago, we realized we were behind the eight-ball finding qualified watchmakers, since hiring from other brands is not always ideal. So we founded a school in NYC that teaches watchmaking the Patek way.”

Pettinelli acknowledges that finding the right students is not easy. “Even very smart kids often lack the concentration and/or the mental stability to do this kind of work. Think about it: these kids grew up clicking from one social media site to the next; they think in two-second blips. Watchmaking, on the other hand, is a slow, painstaking process that requires infinite patience. The first time you fix a watch, it might not work so you need to begin all over again.”

Starting with 400 applicants, Patek eventually brought in four groups of 20 students who they thought had the appropriate levels of skill and passion (passion being every bit as important as skill). They went through intensive interviews, dexterity tests, a two- to three-hour written test (that Pettinelli describes as “ridiculously hard, i.e. finding areas of bizarre

shapes with multiple arcs and angles”), logic tests and more. (A final exam takes place at corporate headquarters in Geneva.)

“Finalists also have to sit at a bench and, using a loop and tiny tools, take a watch completely apart and put it back together,” Pettinelli adds.

Out of 80 finalists, six candidates and one alternate were ultimately chosen. “We found some wonderful people,” Pettinelli confirms. “They were working as musicians, baristas, dock workers, all looking for a life path. We teach them the watch business, what constitutes quality, complicated movements, high-level finishing and more. When they get done with our school, they’re qualified to work anywhere. But their acquired sense of pride in Patek Philippe is the overriding factor.”

And why not? A fourth-generation Stern family business (one of very few not owned by a conglomerate) boasting beautiful Swiss watches with unparalleled investment value (as evidenced at auctions; the Sterns are careful not to manipulate the market by buying back their own pieces), Patek Philippe is luxury watchmaking at its very finest.

44

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.

46

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.

SWITZERLAND SET THE STANDARD. DETROIT JUST RAISED THE BAR.

THE RUNWELL FE ATURING A BLUE DIAL WITH DATE INDICATOR IN A STAINLES S-STEEL CASE, DE TROIT-BUILT ARGONITE 705 QUART Z MOVEMENT AND AMERICAN-TANNED BROWN LE ATHER STR AP. BUILT TO L AST A LIFE TIME OR LONGER UNDER THE TERMS AND CONDITIONS OF THE SHINOL A GUAR ANTEE. E XCLUSIVELY AVAIL ABLE AT FINE WATCH AND JEWELRY RETAILERS.

THE

ESTATE JEWELRY COLLECTION

At Lee Michaels

Antique Design. Modern Perspective.

FOOD& SPECIAL SECTION

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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

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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 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

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

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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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food & wine

A CULINARY

R’EVOLUTION J

ust as odd as the pairing of Robert Mondavi and Baron Philippe de Rothschild in 1979 to create Opus One was the unlikely partnership of chefs John Folse and Rick Tramonto, from which was born a

restaurant R’evolution! Restaurant R’evolution, opened in the Royal Sonesta New Orleans Hotel in 2012, instantly won culinary acclaim by offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine. The menu reflects a melding of the chefs’ distinct culinary styles. Steeped in the diverse historic and cultural influences of Louisiana, the menu features not only the chefs’ interpretations of New Orleans classics such as gumbo, po’ boys, and beignets, but also new creations highlighting ingredients from what Chef Folse refers to as “the swamp floor pantry.” Tableside service components play an important role in the dining experience, promoting guest engagement with the history and evolution of the food they are enjoying. Restaurant R’evolution wine director Molly Wismeier maintains a world-class selection of 10,000 bottles of wine from around the world, with a special emphasis on the seven nations that originally settled Louisiana and make up the backbone of Creole cuisine.

Opened in Ridgeland, Mississippi, in November 2014, Seafood R’evolution offers a fusion of the foods and flavors that pay homage to Mississippi’s history. The restaurant’s menu includes a full array of seafood specialties including fresh Gulf fish, filleted or served whole from the woodfired grill. In just a little over one year, Seafood R’evolution, located at Renaissance at Colony Park on Highland Colony Parkway, has already made quite a splash. It earned the “Best Seafood Restaurant” title in the

Clarion Ledger’s “Mississippi’s Official People’s Choice Awards 2015,” and Mississippi Magazine’s “Best of Mississippi” awarded it “Best Seafood.”

Both locations offer private dining rooms for intimate gatherings. Five of Restaurant R’evolution’s dining rooms within the restaurant can be privatized to accommodate groups of all sizes. Among Seafood R’evolution’s nine distinct dining areas are three private dining spaces. Amenities at the Ridgeland location also include a full expo kitchen and a temperaturecontrolled glass wine cellar housing 4,000 bottles. No matter the occasion, both R’evolution properties are the ultimate experience in luxury dining.

Folse, a Louisiana native, has received national and international accolades over his 30-year career, including being named National Chef of the Year by the American Culinary Federation, inducted into the

Nation’s Restaurant News Fine Dining Hall of Fame and honored by the Louisiana Legislature as the state’s Culinary Ambassador to the World.

In partnership with Tramonto, James Beard award-winner and founding partner of Chicago’s Tru, the two formed Home on the Range: Folse Tramonto Restaurant Development Company in 2010, out of which the R’evolution brand was born.

New Orleans

Restaurant R’evolution 504.553.2277

Ridgeland

Seafood R’evolution Chef John Folse

601.853.3474

Chef Rick Tramonto

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.

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.

travel

WE ARE NOT LOST

Navigating the uncharted territories of a father-daughter relationship. BY SHIRA LEVINE AA will never find us!” my dad exclaims, banging the console in frustration as I make a sharp left to ascend the narrow, winding country road. We just took another one of those extreme blind turns where you have to honk several times to alert potentially oncoming cars.

“How do you know we’re going the right way?” he asks for the umpteenth time.

I’m used to repeating myself. With little emotion and a touch of impatience I remind him: “The little blue arrow is still following the blue line on the GPS. We’re not lost!”

Hopefully. It’s just me and my dad on the road.

As the navigator on this father-daughter trip, I decided that we would take La Ruta Panoramica (Puerto Rico’s equivalent of Route 66) across the

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mainland at this point in our eight-day bonding adventure.

The paper map we got from Diana, the fantastically helpful concierge at The Vanderbilt Condado, slips to the sandy rental car floor. We’ve snaked our way pretty deep into Puerto Rico’s backcountry, along local roads. But we are not lost.

HANDMADE IN NEW YORK WITH THE WORLD’S FINEST MATERIALS

The decadent comforts of the historic Vanderbilt feel far behind us, even though we checked out only 24 hours ago. Two pampered nights in one of the capital city’s poshest hotels, where the pillowtop beds, the cantilevered oceanview balcony, and the quiet walks along the shoreline collectively set the stage for my dad and me to dig deeper—to finally see one another as whole, heartfelt people for the very first time.

Now on La Ruta, caught somewhere between states of semi-relaxation and technological defeat, my dad casts his gaze out the window. Low-slung clouds veil the mountainous La Cordillera Central.

Fallen jungle brush untidies the U.S. military-paved

zone of my hardworking 73-year-old father. Yet I am determined. After all, my dad had never slept on a feathertop mattress, but he seemed to enjoy that. And it had meant the world to me to give him the king-size bed with 300-thread count Rivolta Carmignani linens while I took the fold-out couch.

Finally, “Why are you so calm?” he demands, incredulous.

“Because the blue arrow is following the blue path on the GPS,” I explain, again. “It’s telling me the way.” Since I’m behind the wheel, we’re doing it my way: seeing everything and anything whenever we felt like it, inshallah. I don’t want my dad to spend his time driving, a burden he

“

Since I’m behind the wheel, we’re doing it my way: seeing everything and anything whenever we feel like it.

’’

roads traversed by chickens, roosters, horses and dogs.

“Symbiosis,” my dad had acknowledged earlier, when we eyed a wild horse walking alongside a cattle egret.

Teaching my dad to chill out, trust in technology and enjoy the open road is challenging. This is totally outside the comfort

associates with commuting to work. It’s more about the journey than the destination is my repeated mantra.

That’s how we discover the remote cove in Manati and the petroglyphs beyond Barceloneta.

“I really like the destination!” he tries to encourage, “but I prefer those nice, big, well-paved highways!” As the days progress, however, he focuses more on what we are passing and less on where we are going and when we’ll get there. He is suddenly game to drive an hour out of the way just to check out a beach or a waterfall.

“Country road, take me home!” Dad spontaneously sings somewhere south of our Airbnb in Utuado. “Do you know who John Denver is?” he asks.

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Eager to impress him, I (unsafely) use my right hand to scroll through Spotify. “Almost heaven, West Virginia, Blue Ridge Mountains, Shenandoah River…” emotes my iPhone.

“That’s coming from your phone?!” he asks, impressed. “And the GPS? At the same time?

You’re amazing! How do you know this stuff?”

“Your driving is good,” he then proclaims.

When I say this is a massive compliment coming from him, it’s an understatement. (At 17, I was ticketed three times within two weeks for extreme speeding. The latter two tickets were issued in different states, within 45 minutes of each other.

To this day, my mother won’t let me even sit in the driver’s seat of her car, much less touch her keys.)

“I’m going to tell Mom,” he adds, unprompted.

“We’ve been wrong all these years. We should trust your driving.”

Once nestled in Culebra six days into our trip, my dad finds himself spending more hours of the day relaxing than worrying. Sure, he still insists on carrying all of his cash at all times in his fanny packs (yes, packs, plural—he wears a bigger one outside his shorts and a flatter one against his skin), but he had willingly surrendered his suitcase to our rental car trunk and repacked a smaller duffle for the 15-minute flight to our last stop of the trip. Once there, he even surrenders to culinary adventures, trying an acai bowl at Vibra Verde, mofongo at Mamacita’s, and utterly non-kosher pork ribs at Dinghy Dock.

One request my mother made before we left was that I help get my dad more interested and comfortable taking pictures with his phone. This had seemed impossible; he can’t remember which button was the shutter and often positions his finger over the lens. But on our last day in Culebra, while driving back from Zoni beach to our studio apartment, we come up over a steep hill along the Carretera 250 and find ourselves at a striking overlook of Culebra Cemetery.

“Hey, can you stop?” he suddenly asks. “I want to take a picture.” An astonishing request from someone who is rarely inclined to bother.

A few weeks after we return from Puerto Rico, my dad calls. He begins reminiscing about what a “special, great trip” we’d had, one he’ll never forget. And then: “I really admire you, Shira. The way you handle yourself, how you connect with people. I’m really proud of you.”

Ironically, these are all traits I get from him.

Listening to his words, seeing how he really noticed me in ways parents seldom do, brings me to tears. As I got to know my dad more closely on this trip, my dad had also started to get me.

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LEE MICHAELS FINE JEWELRY ACCENT THE MAGAZINE OF LIFE’S CELEBRATIONS

SPRING/SUMMER 2016