Lux Bond & Green by Accent Magazine

LUX BOND & GREEN ACCENT

THE MAGAZINE OF LIFE’S CELEBRATIONS

SPRING/SUMMER 2016

EVERY BOX HAS A STORY

OYSTER PERPETUAL MILGAUSS

rolex

oyster perpetual and milgauss are

速

trademarks.

What a Wonderful Time of the Year We love the spring season here at Lux Bond & Green. Our senses explode with renewed colors, sights, smells, sounds, tastes and desires. Springtime in New England is second to none and we are excited to launch new collections and experiences in our ever-changing jewelry, watch and gift world. We thank you for your continued support and a successful winter season – with fewer snowstorms. Our stores are now full of classics, coolness and a few new surprises. We are happy to announce that we have partnered with the phenomenal Fabergé line: their jewelry and watches will be showcased in our Boston store. Critically acclaimed jewelry designer John Iverson will be displayed in West Hartford and Westport. Also new to West Hartford is the return of renowned designer Alex Sepkus, along with Tag Heuer’s smart watch, which, according to some, is better than Apple’s. If you visit our Greenwich location, be sure to ask about the return of famed Italian jewelry desginer Pasquale Bruni and view the beautiful, bright display of MacKenzie-Childs. Have you seen the Clara Willaims magnetic jewelry collection in Glastonbury? Fashion meets functionality in her innovative designs. An expanded collection of estate jewelry in Glastonbury and Wellesley offers several international brands, vintage designs and great values. The addition of William Henry jewelry, writing instruments and exotic knives using unique artistry and organic materials has been a success in Wellesley and the Mohegan Sun. We offer many American-made products, including Shinola, which continues to be one of America’s hottest watch brands. Every Lux Bond & Green store is unique and our wonderful staff is here to ensure that your visit to our store is pleasant and full of lasting memories. Our service professionals, master goldsmiths, engravers and watchmakers are here to clean, polish and restore your jewelry and watches. If you are looking to sell your diamonds, watches or gold, we are always buying. Stay up to date with your insurance and our American Gem Society Certified Gemologist Appraisers can consult with you on your collections. Communications and outreach has fundamentally changed in today’s digital world. Through social media we offer special purchases, new collections, events, education, services and great ideas. To stay up to date, visit LBGreen.com to sign up for our emails and search for us on Facebook, Twitter, Instagram and Pinterest. Like us, share us, write a review, send us a message – we want to hear from you. We appreciate your reviews and consider your referrals a thank you for our relationship, great service and values.

Cheers, The Green Family

CONTENTS

Spring/Summer 2016 WEST HARTFORD 46 LASALLE ROAD, (860) 521-3015 GLASTONBURY SOMERSET SQUARE, (860) 659-8510 GREENWICH 169 GREENWICH AVE., (203) 629-0900 WESTPORT 136 MAIN STREET, (203) 227-1300 BOSTON 416 BOYLSTON STREET, (617) 266-4747 T H E S H O P S AT M O H E G A N S U N UNCASVILLE, (860) 862-9900 W E L L E S L E Y, M A 60 CENTRAL STREET, (781) 235-9119 1- 8 0 0 - L B G R E E N ( 1- 8 0 0 - 524 - 7336 ) LBGREEN.COM P R E S I D E N T/ C E O JOHN A. GREEN VICE CHAIRMAN MARC A. GREEN

CHIEF FINANCIAL OFFICER DAVID BONNEY ADVERTISING DIRECTOR MICHAIL K. SHAW GRAPHIC DESIGNER KRISTIN TROIE

1 Welcome Letter

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

6 What’s Happening

PUBLISHER STU NIFOUSSI

10 Freshly Picked

EDITOR-IN-CHIEF

12 The Modern Gentleman

KAREN ALBERG GROSSMAN C R E AT I V E D I R E C T O R

15 Featured Artist: Annie Modica

HANS GSCHLIESSER

16 Weddings with LBG

MANAGING EDITOR

18 Discover LBGreen.com

JILLIAN LAROCHELLE PROJECT MANAGER

20 Boston Merchandise

LISA MONTEMORRA

22 Service & Repair 24 The Perfect Setting 30 Spotlight: GIA

DESIGNER

32 Collections: Châtelaine by David Yurman

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

34 Scene: Paved in Jewels

MAC BRIGHTON

38 Watchmaking: Patek Philippe 40 Trends: Modern Mod 44 Events: The Rolex Central Park Horse Show

FOOD & WINE SECTION

60 Giving Back: Forevermark

48 Sonoma on My Mind

62 Travel: We Are Not Lost

52 Festivals for Foodies

64 End Page: Pierced Ears

56 Big Easy Eating

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: 212-686-6821; 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.

ON THE COVER: Round diamond ring, 4.02ct center stone and pear-shaped side stones in platinum, $88,450

What’s Happening

We Are Boston Gala with Vanessa Williams, Nancy Häas and Mark Rugiero.

WTIC Christmas Wish CT, sponsored by LBG.

Karen Blum and Trish Schwartz celebrating Westport’s Fashion Day Out event.

LBG Holiday

Kat Bow with the winner of a G-Shock watch in Glastonbury.

LBG in Boston all decked out for the holidays!

Greenwich staff displaying pumpkins for the Great American Pumpkin Fest to beneﬁt local food banks.

Oscar Barahona with his certiﬁcate of appreciation as a teacher in the Westport school system.

What’s Happening

Annie Kovath, Marc Green and Karen Huhtanen at the West Hartford Chamber of Commerce Golf Tournament.

LGB staff at the Ippolita training dinner.

The Beautifull Pond book signing in Westport to beneﬁt Soundworks.

Alex, Nancy and Trevor with guest at the Berkshire Hills Music Academy 15th Anniversary celebration.

LBG Events & Training

John Green, Gina Morda of Save Venice in Boston, and Jack Winer at the Italian Celebration event.

Westport staff at the Gucci training.

The winner of the Fenway Park - State Street Pavilion Club event with Nancy Häas.

Freshly Picked G

E F A

B FabergĂŠ Zenya emerald C Trillion purple sapphire and pink tourmaline pendant $5,375 and oval

Colors of the Season rose quartz drop earrings $275 and blue topaz solitaire earrings $250, all in 14K gold.

pendant features round emeralds and diamonds in 18K gold $38,000.

D Adjustable bangles with mindfulness tags $60 to $90, in sterling silver with assorted E Signature bands, from top: round diamond stacking band in 18K gold $1,100. Round and baguette diamonds in

aquamarine with diamonds pendant $6,900, all in 18K gold. silver charms from $11.50.

platinum bar settings $13,450, blue sapphire stacking band in 18K gold $510, bezel-set diamonds in platinum $5,900, milgrain-edged 18K and diamond band $2,145, and alternating diamond and sapphire platinum band $6,300.

F Stunning emerald and diamond ring in platinum $48,000.

G Pasquale Bruni Bon Ton ring in shades of blue chalcedony with diamonds in 18K gold $2,770.

John Iversen hydrangea petals in 18K gold on a gray sterling silver chain $580. Gray sterling silver hydrangea petals on chain, $190.

I Signature diamond hoop earrings in 18K gold $4,800. J Diamond bar necklace in 14K gold $480. Twined leaves ring with diamonds in 14K gold $415.

Micro Jacks with cultured pearls in 18K gold, $1,700. Solitaire diamond earrings from $595.

Roberto DeMeglio Pura collection ceramic and diamond bangles, from top $1,400, $728, $4,280, $1,858, $798, $2,318,

$2,580, and $1,248. Ceramic and diamond ring, $1,680

Raymond Weil Toccata watch, mother-of-pearl diamond dial and bezel,

stainless steel case and bracelet, quartz movement $1,995.

The Modern Gentleman

F E A

John Hardy Classic Chain cuff links in sterling silver with Palu ﬁnish bronze or transparent blue enamel $395.

triple–rib tie bar $49.

Men’s bands in gold, wood and alternative metals, starting at $275.

tooth and sterling silver bead bracelet $595.

Stainless steel

William Henry onyx, mammoth

David Yurman onyx on sterling silver bar and black leather bracelet $495.

F New Tag Heuer Carrera Connected smart watch with black rubber strap $1,500.

TAG HEUER CARRERA CALIBRE HEUER 01 ChrisÂ 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.

LBG FEATURED ARTIST:

Annie Modica PAPER, SCISSORS & GLUE

“I

’ve been self-trained,” says Modica, a specialist in decoupage. “I was always kind of creative. I always had a pent-up creative ability that seems to continue to come out.” Decoupage is the craft of cutting designs and images from paper, gluing them to surfaces and sealing them with lacquer or resin. She uses this technique to produce decorative trays, stools and other home furnishings. For Modica, it began as a hobby. Years ago, she was going through a painful divorce and was seeking a distracting avocation and some extra money; coincidentally, a San Rafael business had donated a batch of paint to refurbish a Bel Aire classroom. Modica went to pick up the paint, but it was far more than the school needed. Nonetheless, the donors insisted she haul off the entire pallet of paint cans.

“They put it on with a forklift and I was going around the corner and it spilled in the middle of the road,” says Modica. The mess led police to cite Modica. But she took some of the extra paint home and found the hobby she was looking for - painting on glass, which led to her painting her ﬁrst tray, which led to her ﬁrst sale, which led to her painting another tray. “It just grew from there,” she explains. Now Modica and her crew, working out of a converted 2,000-square-foot Quonset hut in San Rafael’s industrial area, produce hundreds of pieces a year for exclusive retailers throughout the country. Modica designed Lux Bond & Green’s exclusive Boston Collection of trays, a stool, box, wastebasket, tissue-box holder and most recently, a pillow. Lux Bond & Green is thrilled to have Annnie Modica as one of our retail partners. Stay tuned; we are hoping Annie will come for a personal appearance in 2016!

Above: Menu Lazy Susan, part of the spring 2016 collection. Left: Boston Waste Basket and Tissue Box designed exclusively for LBG. Bouquet 12x12 Tray, part of the spring 2016 collection.

SNAP! Weddings

Weddings With LBG

Kaitlyn & Brandon Fritz June 13, 2015

Brienne & Christopher Gunn August 21, 2015

Mario Carullo & Alessandra Perna August 29, 2015 IRIS Photography

Erica Maglieri & Russel Bub May 30, 2015

Venessa Loukas Ryan & Liam Ryan January 4, 2014

Sally Howe & Sergio Vera GutiĂŠrrez January 23, 2016

Andrew Sullivan & Marisa Randolfe July 18, 2015

Erron & Bruce Skauen November 6, 2015

Alex Koenigsberg & Samantha Fowler August 1, 2015

Michelle & Phil DiSciullo August 15, 2015

David CantĂş & Lauren Bevilacqua August 8, 2015

Steweson Photography

Anna & Eli Reynolds August 29, 2015

Cambria Grace Photography

Jill & Tom Olsen August 22, 2015

Alisha & Jesse Sturges June 19, 2015

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YOUR VIRTUAL WINDOW INTO THE WORLD OF LUX BOND & GREEN

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速ROBERTOCOIN

POIS MOI COLLECTION

oston

F E

Sterling silver charm $55.

Boston B in 14K YG $848. Mini Baseball in SS $48. Boston Bean in SS $158.

Set of six coasters $55. 12x12â&#x20AC;? Tray $255. 22x22â&#x20AC;? Pillow $175. Made by Annie Modica exclusively for LBG. Gravitymaster By G-Shock $250.

Celtics cuff links $60. Red Sox cuff links $30. Patriots cuff links $120.

F Snow globe designed exclusively by & for LBG $55. U For more Boston merchandise, visit LBGreen.com.

cial Jewel ffi

C D

Harvard H in SS $168. Boston B in SS $178. Mini Clover in SS $48. From the Little Collegiate & Little MLB Collections by Alex Woo.

LUX BOND & GREEN

Service, Repair & Restoration O ur master goldsmiths, hand and machine engravers and Swiss-trained watchmakers give you the conďŹ dence that we are a one-stop destination for all your service needs.

Our Services Include:

JEWELRY, WATCH & CLOCK, APPRAISALS, SILVERWARE, METAL & GLASS, AND MORE Visit LBGreen.com For more information on service and repair.

Artisan-Crafted Bamboo Collection

John Hardy and Bamboo Collection are Registered Trademarks.

The

Perfect setting

Settings for your diamonds and gemstones come in many shapes and forms. The designers and knowledgeable staff at LBG will help you create your perfect ring. We listen carefully and have the best resources in the industry. It’s not just about the style of the ring that ﬁts your personality, but the careful selection of the gemstones and materials. Our master goldsmiths will carefully build the ring and set each gemstone to bring out the brilliance as well as protect the safety of the stone. Your ideas can be turned into drawings and CAD designs with the help of our in-house designers. Let us ﬁnd your perfect ring and FOREVERMARK

LUX DIAMONDS

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create a memory that will last a lifetime.

WELCOME TO MY WORLD

In the lead role: John Travolta, movie legend and aviation aďŹ cionado. Guest star: the legendary North American X-15 that smashed all speed and altitude records and opened the gateway to space. Production: Breitling, the privileged partner of aviation thanks to its reliable, accurate and innovative instruments â&#x20AC;&#x201C; such as the famous Chronomat, the ultimate chronograph. Welcome to a world of legends, feats and performance.

CHRONOMAT 44 AIRBORNE

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PREFERRED

INSTANT CREDIT AVAILABLE* SPECIAL FINANCING OPTIONS* LOW MINIMUM PAYMENTS

* Subject to credit approval. Minimum monthly payment required. Initial account activation in store only.

Lux Bond & Green is pleased to provide the LBG Preferred Financing Program with the ďŹ&#x201A;exibility to help your dreams come true. Our convenient and fast approval process makes it easy and safe to apply. Let our extraordinary selections, service, quality and values earn your trust for a lasting relationship with us.

IGNITE SOMETHING O N LY T H E P E R F E C T C U T C A N U N L E A S H A DIAMOND’S BRILLIANCE.

H E A R T S O N F I R E S T O R E S , A U T H O R I Z E D R E TA I L E R S , H E A R T S O N F I R E . C O M

LUX BOND & GREEN

Corporate Gifts

ACHIEVEMENTS · RETIREMENTS · TROPHIES · INCENTIVES · MILESTONES · RECOGNITION

M.K.S 11-27-14 1:13:08

Lux Bond & Green is proud to partner with a wonderful group of companies to commemorate all your special occasions. For assistance please contact us at 800.524.7336 extension 1, customerservice@lbgreen.com or visit any one of our seven locations. West Hartford Glastonbury Mohegan Sun Greenwich Westport Boston Wellesley LBGreen.com

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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.

’’ 30

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.

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.

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.

Glam-tas-tic: Shops having remarkable glamour

Make a statement. With a distinct collection of shops and restaurants to satisfy every whim. Call 1.888.226.7711 or visit mohegansun.com.

Shops: bareMinerals; bluwire; Brewster’s Trading Post; Brighton Collectibles; Brookstone; Chico’s; Clay Pipe; Coach; Dylan’s Candy Bar; The Essentials; Everything Under The Sun; Galina’s; Godiva Chocolatier; Landau; Lush; Lux Bond & Green; Momentum Trading Post; The Old Farmer’s Almanac General Store; Once Upon A Time Toys; Pasta Vita; Robert Graham; Sephora; Spin Street; Sunglasses USA; Swarovski; Tommy Bahama; Trading Cove; Trailblazer; Yankee Candle Restaurants: Ballo Italian Restaurant; Ben & Jerry’s; Bobby Flay’s Bar Americain; Bobby’s Burger Palace; Bow & Arrow Sports Bar; Carlo’s Bakery; Chief’s Deli; COMIX Comedy Club & Craft Beer Bar; Dunkin’ Donuts; Frank Pepe Pizzeria Napoletana; Geno’s Bagels, Sweets & Subs; Geno’s Fast Break; Geno’s Pub; Hash House A Go Go; Imus Ranch Coffee; Jasper White’s Summer Shack; Jasper White’s Summer Shack Express; Jersey Mike’s; Jimmy Buffett’s Margaritaville; Johnny Rockets; Krispy Kreme Doughnuts; The Lansdowne Irish Pub & Music House; Michael Jordan’s 23.sportcafe; Michael Jordan’s Steak House; The Original SoupMan; Pasta Vita; Seasons Buffet; SolToro Tequila Grill; Starbucks Coffee; Sticks & Stones; Sunrise Square Food Court; Todd English’s Tuscany; Wok-On by Geno’s Fast Break Plus: Kids Quest; Elemis Spa; Mohegan Sun Golf Club

NOW OPEN:

COMIX Comedy Club & Craft Beer Bar, Sticks & Stones, Jersey Mike’s

All conveniently located in Mystic Country

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

TIME TO SHINE Left: Roberto Coin Unique diamond collar necklace. Right: Roberto Coin shares a laugh with The Danish Girl’s Alicia Vikander.

™ 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 . In our constant pursuit of absolute beauty, every Forevermark diamond undergoes a journey of rigorous selection. This is why less than one percent of the world’s diamonds are worthy of the Forevermark inscription - our promise of beauty, rarity and responsible sourcing.

Forevermark is part of The De Beers Group of Companies.

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.

’’

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.

watchmaking

Generation A new horology

program ensures the future at PATEK PHILIPPE. BY KAREN ALBERG GROSSMAN

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.

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

collar—“I recommend at least

that are in-vogue: very simple, thin

one that covers the whole neck.”

metal styles or big, colorful,

The late Cindy Edelstein, former

geometric designs.

president of the Jeweler’s Resource

Once you’ve decided on your

Bureau, was also excited about such jeweled

perfect neck piece and earrings this season,

neckwear this season, as it harkens back to the early 1970s. On her blog, Cindy’s TrendTracker, she wrote,

it’s best to shop for a bracelet that can take you day

“It’s fun to see the drama back at the throat… for

into night. Wide cuffs are still trending, both bloggers

spring and summer, bigger necklaces in general are

said, especially open-worked ’60s-look geometric ones

important—that means long 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

with graphic patterns in cutouts or gems or enamels. Many of the coolest 2016 versions have a negativespace 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.

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,

“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.”

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.

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.

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

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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

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.

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.

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.

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.

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.

Specialists in ripening, selecting and serving quality cheeses since 1964 and now...wine.

Wasiks Cheese Shop 61 Central Street (Rt. 135) Wellesley. MA 02482 (781) 237.0916 wasiks.com

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.

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

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

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

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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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 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.

BY JILLIAN LAROCHELLE

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

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 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.

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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 mainland at this point in our eightday 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.

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. Lowslung clouds veil the mountainous La Cordillera Central. Fallen jungle brush untidies the U.S. military-paved 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 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 foldout 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 associates with commuting to work. It’s more about the journey than the destination is my

“

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

’’

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, w e l l - p a v e d 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. 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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PIERCEDEARS

hen I was 10 years old, my treasured birthday present was to finally get my ears pierced. It felt like a lifetime that I had yearned for this; I know I lobbied for it a full two years prior to my 10th birthday. My father was adamantly against it. My mother, as she often has on issues that were important to me, acted as the gentle and persistent persuader. My father relented. I was elated. The task was performed at no charge by my great uncle, who was a successful Manhattan doctor. In the end it seemed so simple, a little like a wedding day after long preparations. Ice to numb the earlobes, antiseptic solution, very long needles, an antibiotic ointment on the posts, and done. Stud earrings in 14K gold, part of my birthday gift, were adorning my ears. It took minutes; I was thrilled. It was without official ceremony but a rite of passage nonetheless. Ear piercing dates back to ancient times, signifying wealth, status or bravery, marking the entrance into puberty, or acting as protection from demons and poor eyesight. The first evidence of piercing dates to 5,000 years ago in the remains of the oldest known mummified body, found in a block of ice in Austria in 1991. The Book of Exodus relates Moses’ brother Aaron commanding the Israelites: “Take off the gold rings that are on the ears of your wives…” in order to create the

BY LAURIE SCHECHTER

golden idol they demanded. In the 16th century, sailors wore earrings allegedly to represent that they had sailed around the world and to pay for a proper burial. One American anthropologist posits that primitive tribes pierced their ears so that demons and spirits would slip through the earlobes instead of entering where they normally could, through the ears. And in the 1960s an earring in a man’s right ear signaled he was gay; worn on the left, the man was straight. When my nieces were born, they had their ears pierced immediately, something truly foreign to me. My brother (their father) had married a woman (their mother) from Colombia, and I now know it is a common—if not requisite—practice in the worldwide Latino community. In fact, it now seems to be standard in many cultures. Proponents of early piercing argue it’s less traumatic at that young age, with less risk of infection. Opponents think the practice vulgar and barbaric, like early 20th-century American women who considered pierced ears at any age to be uncivilized. (Their distaste led to the invention of the screwback earring and caused pierced ears to fall out of favor until the latter half of the century.) Apparently the piercing debate is longstanding and universal. Today, multiple ear piercings and even mismatched earrings are growing trends, The New York Times reported recently, especially among women in their 30s and 40s. It’s a perfect opportunity for women and jewelers alike to show personality in a multitude of ways. Perhaps this is the new rite of passage.

GIRL WITH A PEARL EARRING BY JOHANNES VERMEER, 1665

A rite of passage.

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