GEV Magazine Issue 10.0

Publisher

GEV Media, LLC Kaye Cloutman Founder/Editor in Chief kaye@gevmag.com John Cloutman Chief Operating Officer john.cloutman@gevmag.com Marilyn LaRoque Senior Editor ladolcevita@gevmag.com Beverly Zeiss Fashion Director beverly@gevmag.com Vincent Gotti Director of Photography vincent@gevmag.com Cocoy Ventura Culinary Director cocoy@gevmag.com Geraldine Solon Managing Editor geraldine@gevmag.com Monika Majdanska SVP Marketing and Sales monika@gevmag.com Annabelle Pericin Lifestyle Editor christina@gevmag.com Niccanor Creative Director Editorial Assistant Karmela Guno info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304

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contributors Writers

Photographers

The Glam Squad

Kimberley Lovato Mark Goldberger William Widmaier Rely Pio Roda Dr. Katerina Rozakis Trani Donte Young

Carl Simpson Tubay Yabut Noemi Enriquez Nash Bernardo Brian Wong Drew Altizer Scott Nobles Angelo Palazzo Christian Thomas Carlos Rodrigues Matthew Brandalise Alex Gonzales Baguio Trisha Leeper Ramon Orlanes Rey Del Fierro Vicente Corona Poh S. Lim II Rod Rosete Bob McClenahan Mary Huynh Auey Santos Quinn Ung Robert J. Lopez Filbert Kung Luigi Sison Julianne Delos Santos

Josette Vigil Jelveh Kenya Aissa Lu Ann Henderson Susan Richardson Lehner Christina Dunham Erin Eckert Karie Zarsky Bennett Awnalee Morr Ozzie Mendoza BridgĂŠtt Rex Maria Serquen Carmela Solon Roderick Macabenta Christopher Florendo

The Food Patrol Genevieve Dee Tamara Strasser Desarie Sy Denice Sy Camille Espiritu Eileen Rogers Mac Rogers Mike Ratcewicz Liz Garbes Bernardo Jay Huffman Regard Tang Kevin Osmond Mann Kanoa Utler Melissa Baltazar

Post Digital Work Steven Fendy Mariel L. Montaner Tanya Protsyuk

GEV Magazine is published four times a year by GEV Media, LLC. The opinions expressed in these pages are those of individuals, writers and do not necessarily reflect the views of GEV Magazine advertisers. All images are copyright by their respective copyright holders. All words Š 2014 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.

editor’s note

a joyous comeback...

The past season provided us an opportunity to look back and reassess our goals as well as give us the break we needed to really focus on what’s truly essential – in both our personal and professional lives. After almost three years building a magazine and a website that now commands such amazing global attention I found myself needing to hit the RESET button. There were many challenges and obstacles to overcome, and I can't begin to say how proud I am of the entire GEV organization for everyone's relentless pursuit of this endeavor, truly a labor of love for us all.

The winter season brought serious health issues and a major heart surgery that left me really questioning my current situation; however it was also an opportunity to re-evaluate what is important, reorganize and re-prioritize my life. Many key people on the GEV team so integral to our success have also willingly endured the demands of the beast we created and sometimes their efforts came at a cost I'd rather no one have to bear.

Photography by Vincent Gotti

All of this was not in vain. Someone once said that “an arrow can only be shot by first pulling it backward – so when life drags you back with difficulties, it means it’s going to launch you into something great”. This brutal winter of our discontent was exactly what we needed to move forward; luckily, and by the grace of God, it didn't kill us, it made us stronger. The making of GEV Magazine challenged us all, both personally and professionally and we found comfort and meaning in the opportunity we were given to deliver the best of what food, wine, fashion, travel and technological innovation have to offer. Many of you seem to have this notion that we operate out of a big-city office but that’s really not the case and the fact is we are but a humble organization working solely for the love of what we do. We would like to do so much more - for you, and with your help.

This, our first issue of the new year is evidence of a rejuvenation, a sort of rebirth of GEV. It's a testimony to how far we’ve come since our maiden issue as we pay homage to the very first local designer we ever featured. Angelina Haole has become a fashion icon in the Bay Area and to say we’re honored to work with her again is an understatement. Call it a homecoming. We complement our new feature of Angelina by once again presenting to you some great rising stars in fashion and food from around the world.

Spring forward everyone!

Kaye Cloutman kaye@gevmag.com

Follow me on twitter.com/Cloutwoman Be a fan at facebook.com/GEVMagazine Follow the magazine at twitter.com/GEVMagazine Spring 2014

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angelina cover story

haole

silicon valley’s

style trailblazer

by kaye cloutman photography by vincent gotti Spring 2014

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he evolution of a designer is always a joy to watch. We remember our initial encounter with the talented Angelina Haole with much fondness during the conceptualization of our maiden issue two years ago. At a quaint and small café at Santana Row, Angelina disclosed her dreams in the fashion world with much enthusiasm and energy. A lot has happened since then and she has pretty much taken the Bay Area by storm with her gorgeous creations.

lights, camera action In all honestly, we were a bit hesitant to ask her to do another fashion editorial the second time around taking into consideration her demanding schedule. Now based at Franco Uomo Santana Row with her own line ANGELINA, she has been the go-to couture designer for customized ladies wear. Her clients range from influential icons of the Bay Area tech world to local celebrities in sports and entertainment so to add another challenging task to her already overwhelming schedule would be daunting. Much to our surprise, Angelina has offered to create new ensembles with materials and textiles she had long been conceptualizing. “The mother of a very dear Japanese friend of mine passed away recently and she gave me some kimonos that had such fabulous workmanship and designs. I wanted to revive those traditionally priceless fabric pieces by creating something modern but at the same time paying homage to her memory.”

Like pulling a rabbit out of a hat, we were in awe of the final piece. The hand sewn skirts, one of which was finished around 3 a.m. the night before, immediately became the “cat’s meow”, or maybe even “the lion’s roar”. The end result was ethereal; it was as if the model were a floating pixie. “I just love the creative process – it can be anything really – from gardening and even home staging", she humbly shared.

“I have all these varied interests and sometimes I feel like I’m just playing dress up really. I wake up and decide, “oh today I’m gonna be this and the next day I’m gonna be that’ – so it’s easier not to take myself too seriously. I don’t believe my own hype” she continued. In my book, Angelina represents a refreshing perspective to local fashion, never a bit complacent about her place in it and driving herself to the extremes for any project that requires her to keep challenging the creative process which almost always leads to a mind-blowing result.

then and now "Everything is the same and everything is different", she explained as she talked about her transition from San Francisco Shirt and Co., “that was our way of exploring women’s clothing through my designs, but at that point the shop was also more Spring 2014

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(L-R) Angelina Haole, Randi Zuckerberg & Hasti Kashfia | Photo credit Trisha Leeper

about the ready-to-wear and custom pieces were just more of an experiment.

Now it’s all about custom work which I truly love - I love when a woman comes in to see me and giving me the opportunity to dress her in a way that’s appropriate for her”. Additionally it made sense to simplify things and continue that custom garments shopping experience at Franco Uomo. “Franco has been such a gift – he’s not just a Jedi master of retail but he’s also been a guiding light through the years. I have a lot of clients; mostly young, female executives who genuinely cannot find clothes that suit their bodies and their personalities. They don’t have the typical retail body shape but they’re cool and empowered in their own fields and it’s very gratifying for me to be able to work on something for them. So now it’s really me focusing more on my clients in the best way I can. They are my inspiration”.

hashtag 265 In the near future, Angelina is looking to opening another women’s exclusive store but right now she’s got some really big things up her sleeve up that are both exciting and overwhelming. At a major crossroad in her career now, she’s really taken a turn in her personal business to try to focus more on what she does for women. “I’ve been truly blessed to cross paths with these two amazing people, celebrity stylist Hasti Kashfia and rockstar CEO Randi Zuckerberg, who are now my business partners in this new crazy fun project #265 (Hashtag 265) which we’re hoping will hit stores in the spring of 2015”. The dynamic trio is currently working on putting together look books this summer, “I really look forward to a whole new world designing accessories that capture the soul and spirit of the modern, wired woman” she says. “But more than anything, it’s a new opportunity to reinvent the general public’s image of a female Silicon Valley geek and make her kickass, funky and fun. We want women to be able to embrace their intelligence and have little girls eventually wear our clothes feeling “yeah math is a cool thing” and “I don’t have to wear pink”. I feel it’s also our mission to send the message across that even though we are surrounded with technology it’s still essential to unplug and focus on the personal connection and not to be enslaved by your gadgets - it’s really meaningful coming from women in Silicon Valley especially in the voice of Randi who’s so deeply ingrained in technology” she concludes.

cover story

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angelina haole Angelina Silk Dupioni Yoked Skirt starting at $795 SF Shirt & Co. Signature Dress Shirt $225 Cufflinks $185 Donald J Pliner Maygon Signature Gold Vintage Metallic Low Heeled Pump $375 Accessories Red Haute Rock ’n Roll

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cover story

Angelina Limited Edition Kimono Blaze Skirt – Price upon request Angelina Black and Blue Wool Crepe Sport Coat $1700 Donald J Pliner Palo Navy Stretch Mesh T Strap Wedge $198 Accessories Red Haute Rock ’n Roll

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angelina haole

Angelina Blushed Gown starting at $2700 Accessories Red Haute Rock ’n Roll

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cover story

Angelina Silk Chiffon Shirt Dress starting at $1995 Donald J Pliner Palo Natural Linen Elastic T Strap Wedge $198 Accessories Red Haute Rock ’n Roll

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angelina haole

Angelina Metallic Floral Gown starting at $2200 Donald J Pliner Sami Natural Tooled Canvas Cowboy Linen Boot $398, Earrings Red Haute Rock ’n Roll

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cover story

Angelina Metallic Garden Dress starting at $1200, Accessories Red Haute Rock ’n Roll

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angelina haole Style & Fashion Director Beverly Zeiss Assisted BY Erin Eckert MUA Josette Vigil-Jelveh Lighting Director Carl Simpson MODEL Lubie CHESNAKOVA (STARS MODEL MANAGEMENT) Post-Digital Work Mariel L. Montaner

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designer spotlight

kathy

hilton

hollywood’s renaissance woman

by geraldine solon photography by stephen busken Spring 2014

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nown for her beauty, style and grace, Kathy Hilton eagerly shared with GEV magazine how she balances family, business and philanthropy. A fashion icon to Hollywood's crème de la crème, wife of hotel heir, Rick Hilton and mother to Paris, Nicky, Barron and Conrad keeps Kathy constantly in the spotlight, but there’s more to Kathy then what meets the eye.

Fashion and glamour has always been a part of Kathy's life. Although Kathy sets the trend when it comes to fashion, she never thought of opening her own clothing line. “Steve Lang, CEO of Mon Cherie proposed that I design my own collection and I thought what a fabulous idea.” Her latest venture, The Kathy Hilton Collection features elegant cocktail dresses for all ages and sizes. “I believe that every woman should find her signature style without sacrificing her budget,” she shares.

Kathy has traveled the world searching for inspiration, yet most of the time inspiration has found her.

“People inspire me. I may meet someone in the street and like the color of her scarf which can trigger an idea for my collection,” she confides. Her designs are beautiful and timeless. “I want women to feel comfortable wearing my dresses without worrying about the trend,” she states. Nature and art has also played a vital role in inspiration.

Kathy describes her dresses to be successful contemporary. “All my dresses come in sleeveless, short-sleeves and three fourth sleeves. Women have different needs and taste and I try my best to address that.” Kathy Hilton's showroom is in 7th avenue in New York but her studio is at her residence in Beverly Hills. You can find her dresses at Saks Fifth Avenue, Neiman Marcus and Nordstrom.

Kathy is also an active philanthropist for the Makea-Wish foundation, Erase MS, The Juvenile Diabetes Research Foundation, and the Starlight Children’s Foundation.

Kathy is certainly a renaissance woman and you can learn more about The Kathy Hilton Collection by visiting her website at: http://kathyhilton.com.

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sound bites

tanay

jackson unleashing her inner

goddess by geraldine solon photography by vincent gotti

couture pieces provided by victor tung mua kenya aissa for ruby envy hairstyling taran crawford associate producer ken westermann bts armand manipon post-digital work mariel l. montaner

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hat’s in a name? A name can either make you or break you, but Tanay Jackson knows music runs in her veins. Only daughter of Tito Jackson and niece to pop star, Michael Jackson, Tanay flew in from New York for an exclusive interview and pictorial with the GEV Team where she disclosed her music career, her passion and what it’s like to be a Jackson. “Being a Jackson means you have to deal with high expectations and controversy. People didn’t appreciate my music in the beginning, but I chose to believe in myself.”

All excited to get dolled up and try on different outfits at the set proved that a diva can be flexible and fun. At an early age of four, Tanay began singing on the radio. She graced the spotlight at her school play during fourth grade where her teacher requested she play the lead role. “My teacher knew I possessed a powerful voice and I knew then that music would be a big part of me. I also received a standing ovation.” A radiant smile plays on her lips. Tanay wrote her first song in second grade. “My grandmother had so much faith in me that she convinced me to pursue my career,” she shares.

The most memorable time of her career transpired at fifteen years old when Tanay appeared in her Uncle Michael Jackson’s music video, Remember the Time. “I have fond memories of Uncle Michael. He’s very childlike and godlike,” she confides with a twinkle in her eye. Michael encouraged her to nurture her gift of singing. “I’m glad I followed his advice.”

Tanay performed at talent shows and concerts. “After graduating from college, I started taking my career more seriously. Dad helped me gain contacts.” She gathered a team of dancers and after seven years of promoting herself, Tanay began seeing the fruits of her labor. “People now understood my music and felt my passion,” she says, dancing to her latest most sought after single, Addicted as our photographer clicked away.

With three other evocative singles, Spotlight, Honey and It’s Over, Tanay connotes the songs she writes elicit her struggles. “Music allows me to release my vulnerability and also resonate with me.” Although pop is her signature line, Tanay likes to experiment with other tunes labeling her as a versatile artist. “If you’re an aspiring artist trying to fulfill your dreams, never underestimate your potential to succeed. Don’t give up,” she states with conviction.

With her own entertainment company, Roth Entertainment, Tanay believes in acquiring a stellar team. “My manager not only assists with gigs but also shares my vision.”

Her music has now reached a wider audience overseas.

“I’ve performed in Romania and France where I have a growing fan base.” She beams. Tanay believes hard work and talent has contributed to her success. “I travel a lot and there are days where I don’t sleep much, but I never stop working and believing in my dreams,” she confesses.

When not performing on stage, Tanay focuses on designing outfits and also serves as an advocate for weight loss.

“I was a chubby girl who struggled with my weight and I truly believe in eating healthy. I want to be a role model for the youth and to show them that you can achieve your goals as long as you put your heart into it. I also dream of having my own clothing brand someday.” She believes in chasing your dreams and fulfilling your passion.

“Music defines me and I’m truly enjoying my life now. It’s like asking a kangaroo why he loves to jump,” she chuckles.

We concluded the evening with sushi and wine where we got a clear taste of how Tanay Jackson unleashed her inner goddess. Tanay shares a toast and inspires us with her message, “Music has brought out the best of me. I’m here to stay and hope to entertain more fans.”

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You can find more info on Tanay Jasckson at: https://twitter.com/TanayJackson https://www.facebook.com/tanayjackson http://instagram.com/tanayjackson

sound bites

Her music is available for purchase at the following retailers: www.itunes.com www.play.google.com https://music.sonyentertainmentnetwork.com/ http://www.amazon.com/mp3

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laurence designer spotlight

bossion

head

turners

To Laurence Bossion, the hat is the natural extension of the woman, the final touch that completes and sublimates a subtly studied silhouette.

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ailing from the city of Marseilles in France, Laurence Bossion grew up surrounded by elegant inspirations. Her mother first and foremost was always well put together, as if she had just stepped out of a fashion magazine or an archived fashion gazette from the 1920s; which was also the time of the famous musicale "L'Illustration" which became a great inspiration in her career. Fate brought her the first hat: nestled inside an old truck bought at an auction, Laurence discovered an 18th century velvet faluche, which she promptly relined.

Her love of made-to-measure and a keen eye for luxurious materials were the foundation of her creative identity. After studying at the Chambre Syndicale de la Couture Parisienne, and being initiated in furs at the Saga International Design Center, Laurence collaborated in the ateliers of Christian Dior, Torrente and Guy Laroche before completing a degree in Fashion Management at the Institut Français de la Mode.

To her, detail is essential, and this expressed itself in the collection she presented at the final of the Courtelle competition: an Emma Peel inspired set, for which she created custom shoes and hats. Her retro-futuristic berets and caps showed her the way and she began designing accessories, including the silhouette defining essential: the hat.

Laurence opened her boutique and atelier in 2007 on 10 rue Saint Roch, steps away from the Tuileries gardens, an intimate boudoir where her chosen materials are free to express themselves and where her creativity knows no bounds, as her clients come to her to create bespoke pieces for many occasions.

Sisal, parabutal straw, lush felts, cachemire are transformed by her hands into graphic and contemporary hats.

Inspired by the supreme elegance of the Fifties, Laurence is forever reinventing her own visual vocabulary through diverse inspirations, to create her collections. Her creativity and love of refined materials make her a sought-out milliner whose talent is being recognized by French and international press.

Rewarded by the Premier Prix de l'Elégance at the Prix de Diane 2011, Laurence Bossion creations grace the pages of publications such as L'Express Style, Numéro, Gala, L'Officiel (France), Antidote, Vogue Italia, Glamour Italia, Pashion (Egypt) and many more.

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Photo credit Lily Templeton

I don't know anyone who doesn't have a head for hats...

designer spotlight

Awo #01 35

laurence bossion

Pissenlit #01

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designer spotlight

Attila #39

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laurence bossion

Bigoudis #12

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designer spotlight

Tigra #08

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designer spotlight

Sirene #13

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WHAT’s HAUTE?

EVA MENDES

Debuts her Spring Collection Exclusively for New York & Company

E

va Mendes celebrated the launch of her Spring Collection with two exciting events in LA this week. On Tuesday, March 18th Eva joined fashion editors and bloggers for a party at New York & Company's beautiful new Beverly Center pop up location. The following evening (March 19th), Eva celebrated her new Collection with NY&C customers at the at the New York & Company location in Los Cerritos Center, in Cerritos, CA.

Eva Mendes and New York & Company celebrated the launch of the Eva Mendes Spring Collection with customers on March 19th, at 6pm in Los Cerritos Center. Drinks and treats were served as a DJ spun and Eva took photographs with the first 75 customers to make a purchase.

Eva is excited to have the opportunity to actually meet the women who have responded so well to her Collection.

Eva Mendes says, "To have the opportunity to personally meet the women who I have designed my collection for is inspiring to me and is an experience I truly appreciate.

These in store events engaging with real women are one of the many reasons I got into the fashion industry and partnered with New York & Company to make women look great and feel good."

This is Eva's first spring collection with NY&C. She was inspired by Springtime in NY, infusing her collection with rich blues, oranges, vintage floral prints, and soft, earthy tones. Eva was also inspired by her family archives and vintage pieces, which she saw on film sets around the world. A noteworthy piece in the collection is the "Maria" embroidered Floral lace dress in the color of the season, radiant coral. Price points for separates in the collection are $46.95, $59.95, and $64.95, while dresses start at $79.95. Accessories are in the $22.95 through $35.95 range. The Eva Mendes Spring Collection are in and online, at nyandcompany.com. The pop-up store in the Beverly Center is located at 8500 Beverly Blvd, Los Angeles on the 6th floor, open from 9:00 AM to 10:00 PM. The New York & Company store in the Los Cerritos Center is located at 434 Los Cerritos Center, in Cerritos.

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Photo Credit Angelo Palazzo

Select bloggers and editors were invited to the Beverly Center pop-up store launch party on March 18th, where they had the opportunity to snap photos with Eva for the in -store Instagram wall which acted as a live-feed, displaying all photos posted with the hashtag #EvaMendesNYC. Guests also shopped the Eva Mendes spring collection while they enjoyed music provided by DJ Harley Viera Newton.

RUNWAY REPORT

New York Fashion Week FW 2014

THE ART INSTITUTES Photos by Ramon Orlanes

Luis Aponte MIAMI

Lorena Cabrera PORTLAND

Michael Doyle NEW YORK CITY

Anna Charest PHILADELPHIA

Christopher Maracha SAN FRANCISCO

Joshuan Aponte NEW YORK CITY

Samuel Ciccone PHILADELPHIA

Rie Yamamoto SAN FRANCISCO

Editor’s Pick

Style Fashion Week Los Angeles

Furne One & Betsey Johnson Photos by Angelo Palazzo

Furne One

Betsey Johnson Spring 2014

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RUNWAY REPORT

Altaf Maaneshia

Civil Society

Michael Costello

Control Sector

R. Michel’le

Ina Soltani

MP Designs

Tatyana

Walter Mendez

a balmy chill photography by rod rosete

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fashion forward

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Cat Print Dress: Stylist’s Own | Purple Suede Booties: Forever 21 Opening Page Pleated Dress: BCBG Max Azria | Nude Stilettos: Stylist’s Own

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fashion forward

Green Blazer: Kate Spade Floral Print Bustier: Zara Hand Painted Denim: DVF Current Elliot | Grey Mary Jane Platform Stilettos: Dolce Vita DV8

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fashion forward

Orange Striped Dress: Leifsdottir Nude Stilettos: Stylist’s Own

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Orange Moto Dress: Michael Kors Tan Pants: Max Mara Leopard Platforms: Dolce Vita DV8

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fashion forward

Emerald Print Denim: Levi’s White Pleated Shell: Issey Miyake Green Printed Silk Jacket: I. Magnin Black Strap Stilettos: Dolce Vita DV8

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Hair: Timberly G. Kerby MUA: Delilah Montoya Wardrobe: Christopher Florendo Assistant: Jhory Albayalde Models: Gerika Rodriguez & Bryanna Giacomeli (Halvorson Model Management)

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Lush photography by poh s. lim II for NeStudios “an alluring forest in Cebu becomes a luxurious backdrop, providing rich sensory pleasure…”

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fashion forward

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fashion forward

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fashion forward

HMUA JAY-R ENOLBA BESCASER MODELS MARY ANG & Kay MARIE BERANGEL FEATURED DESIGNERS Jerrick Macasocol & Adrian Madarieta

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where the street meets the chic

photography by alex traylen

“YANE MODE presents her glamour looks bringing a mix and match touch to the city streets. Photographed in the high fashion capital of London. The Merino Wool sweater combined with High Shine Mini Skirt together are some key pieces for the perfect look. The Metallic Jacket with Golden Tank Tops are looking simply chic in the historic London street adding a casual layer to the trendy item of the season.�

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yane mode

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fashion forward

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yane mode

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fashion forward

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yane mode

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fashion forward Brand Yane Mode MODEL Zoe Brown Stylist White Pak

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what’s haute?

Basil Soda

Fall winter rtw 2014

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basil soda

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what’s haute?

xperimental is the word of the season. The Fall-Winter RTW 2014 collection from BASIL SODA is an experiment of prints and material work with a casual take on the house’s DNA. The atelier was in a painterly mood this season, bringing together a touch of illustration to the textiles.

Abstract collages alongside linear drawings bring a fun sensibility to the table. A mixture of lush satins, supple leathers and a nod to menswear-inspired textiles make up the structure.

Another element that came into play was the idea of sportswear and an effortless way of dressing. The abundance of separates this season provides the BASIL SODA woman a lot more with which to work.

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haute couture

Collection Voyage cinĂŠtique II

Couture Spring Summer 2014

Oscar arvallo C Spring 2014

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oscar carvallo

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orn out of a vibrant complicity between the artist Carlos Cruz -Diez and the fashion designer, the new collection Oscar Carvallo Couture spring -summer 2014, Voyage cinétique II, has been introduced in Paris last January 21st.

The designer and the artist have already collaborated in 2009 for an event in the Musée des Arts décoratifs and this new collection Couture Spring-Summer 2014 was revealed through a second visual and sensorial trip.

Converting the female body into a piece of art, Oscar Carvallo introduces 35 looks which prints, shapes, textures and details have been created from six paintings made exclusively for the collection by Carlos Cruz-Diez. Paying special attention to detail and finish, Oscar Carvallo combines silk, muslin, silk gazar, ant lace with neoprene, mesh and metal strips. The interplay of colors and movements complemented by the fine jewelry created by the artist complete the bright color looks.

This is an homage to one of the great theorists of color; this collection puts into perspective the fascinating contribution of Carlos Cruz-Diez’s work as a whole.

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oscar carvallo

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haute couture

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oscar carvallo

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Boutique Oscar Carvallo: www.oscarcarvallo.com 25 rue du Faubourg Saint HonorĂŠ, 75008 Paris +33 1 40 07 98 31 More about the work of Carlos Cruz-Diez : www.cruz-diez.com

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what’s haute?

Dediprasetyo idit H Spring Summer Couture COLLECTION 2014 Spring 2014

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didit hediprasetyo

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what’s haute?

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here are straight shoulders, emphasized waists, and straight cuts. There is subtle femininity, bare flesh revealed through a low neckline, and the volume of an A-line skirt light as air.

But though there may be Fifties reminiscences or the feel of a ride to Napa Valley, the colors of a California season give a subtle stamp to this Paris couture free from any hint of the vintage.

Perched on her kitten heels, Didit Hediprasetyo's woman sinks into a mood that is sensitive and sensual rather than overtly sexy.

A slender vine in a chic jumpsuit consisting of a lambskin shirt-front and trousers that come in Prince of Wales check, houndstooth of Songket (a traditional handwoven Indonesian brocade), she wraps herself in a swansdown and leather bomber jacket embroidered with leaves and vine shoots. The luxury touch is even seen in a sporty feel – though the couture expertise has no whiff of the ordinary – where masculine fabrics give class to fitted trousers that emphasize the waist and give a slight curve to the hips through a draped pleat.

The spirit of Old Hollywood underlies draped necklines, a tailored cardigan in supple leather or, in another style, a dress in embroidered fleece covering the body in truly modest elegance. There is also the A-line of an ultra-feminine crinoline-style dress in cotton fleece, whose asymmetrical front incorporates leather, in the play on construction so dear to the couturier. Meanwhile, the beauty of a seemingly endless dress tailored in vanilla leather, with a belt built like a corset, accentuates its modernity still further.

Then, in earth colors, straw-colored silk, cream leather and bronze wool, we find the purity of long, empire-cut mermaid dresses, whose immaculate cloth is embellished with sublime broderie anglaise, ornamental vines, bunches of grapes and delicate vine leaves created by the Lesage company – like an infinitely "couture" signature.

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winery spotlight

The Modern & Cutting Edge Visitor Center of

HALL WINES Photography by Tubay Yabut

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For more information, please visit http://www.hallwines.com/

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amily-owned HALL St. Helena was the first winery in California to be LEED Gold Certified and the new, modern and hightech Visitor Center followed the same guidelines in construction. Adjacent to the winery and a vineyard, the Visitor Center includes unique interactive experiences for guests to advance their education of winemaking and their appreciation of wine while having a lot of fun.

The new Visitor Center incorporates a heavy emphasis on not only wine, but art (with more than 40 paintings and sculptures of important 21st century art), green responsibility and hospitality. For owners Kathryn & Craig Hall, wine also meant exploring the senses through food. This year, they were hosts to the latest Napa Truffle Festival where a superb luncheon of the luxurious morsel was paired with their elegant bottles. The event also provided an opportunity to feature “Workshop”, their new culinary center. “We were thrilled to be involved in the Napa Valley truffle festival. We hosted guests inside our new demonstration kitchen at HALL St. Helena, and it was a unique opportunity for them to see and learn first-hand from Michelin star chef Jarad Gallagher. The rich, beautiful flavors that guests learned about pair really well with our Cabernets” added Kathryn Hall.

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Hall St. Helena Exclusive Open House March 8, 2014, Napa Valley

Photos by Drew Altizer Photography

Mary Orlin, Kathryn Hall & Deborah Grossman

Dan Freeland & Mike Reynolds

Carmen & Gail Policy

Ann Nevero & Tim Nieman

Candy Ran Bi Hsin & & Alexander Yu Chu Toy Rick & Arlene Winge

Janice Ritzau, Jennifer Cain, Eric Brown, Carlos Guzman & Kerrie Weis Spring 2014

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Erin & Josh Dempsey

Audrey Solokov & Kathryn Hall

Craig Hall, Troy McKinley & Jeff Zappelli

red carpet events

The Napa Valley Film Festival

By Donté R. Young  Photography By Bob McClenahan

M

arking its third year, the Napa Valley Film Festival, successfully accomplished elevating Napa Valley’s allure and reach into the film world. The 2013 Festival season took place across 7 days, November 11 th – 17th, and brought out a bevy of celebrities in the film, food and wine industries. The 125 films, 300 filmmakers, 50 chefs and 150 wineries spanned across four cities and various venues in Napa Valley. The NVFF event was supported by major sponsors such as Cadillac, Intel, Amazon and Sony each committed to making this 2013 film festival one to rank right next to festivals such as Sundance, Tribeca and Cannes.

ing elbows with filmmakers, celebrities, chefs, winemakers and talented artists alike. Newly welcomed to the sponsorship list, was Stella Artois. As a festival sponsor Stella Artois provided guests with viable alternative to the numerous Napa Valley wines being poured at the event. Black Stallion, Chappellet, Hill Family Vineyards and Sullivan Vineyards just to name a few. Guests mingled throughout the first and second levels, and found themselves with a selection of four custom lounges, each offering a different vibe and sponsor. Every detail was thoroughly thought through and executed so precisely thus setting the exact tone for the rest of the festival.

While I would have loved to attend every event that was held, I simply couldn’t because there was just too many to make to them all! The festival offered a varied list of events that catered to everyone’s preferences. The first of those events being the Grand Opening Festival Gala, that truly was just that; grand. A note-worthy change of venue from the 2012 season, the Robert Mondavi Winery location was moved to the Copia American Center for Food, Wine and the Arts in Downtown Napa.

After experiencing a fabulous evening out in Downtown Napa, I made my way off to the next event marked on my festival calendar, the Celebrity Tribute at the Lincoln Theater.

Continuing his hosting tenure, Billy Bush of Access Hollywood, guided guests through the Celebrity Tribute preceded by a cocktail reception featuring deliciously delicate small-bites and of course, stunning sparkling wines from Domaine Chandon. The Tribute awarded the Directorial Tribute to Director John Lee Hancock, and recognized Rising Star talents, Glee Actress, Diana Agron and Footloose remake Actor, Miles Teller. The evening rounded out with a special Spotlight Tribute to Actor, Colin Farrell, recognizing his work in films such as Total Recall, The Way Back, Fright Night, Horrible Bosses and his then latest film, Saving Mr. Banks.

Thursday:

Upon arrival, I was greeted by the 2015 Cadillac Autos selection, and then the red carpet lined with the step -and-repeat for the classic Hollywood experience. Now inside, guests indulged on an array of culinary offerings, danced to various live musicians, all while rubbing shoulders and bump-

Friday

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napa valley film festival Saturday

I attended a film screening of The Weinstein Company’s, Philomena, directed by Stephen Frears, which featured Oscar and Tony Award Winning Actress Dame Judi Dench and BAFTA Award Wining Actor Steve Coogan. Based on the 2009 investigative book by BBC correspondent Martin Sixsmith, The Lost Child of Philomena Lee, Philomena, focuses on the efforts of Philomena Lee. A young mother to a boy whom was conceived out of wedlock – something her IrishCatholic community didn’t have the highest opinion of – and was given away for adoption. The film follows them on her real-life search to find her long lost son. The Yountville Community Center graciously hosted the screening and was generously supported by festival founders, Marc & Brenda Lhormer. Philomena captivated the hearts of the viewers and was highly regarded as the one to watch in the upcoming award seasons.

In true Napa Valley Film Festival form of appealing to the masses, the festival hosted eighteen VIP wine dinners across the valley with wineries as their venues. My chosen venue was Raymond Vineyards in St. Helena. I was quite pleased to be spending the evening with the proprietor, Jean-Charles Boisset, and many friends of Raymond Vineyards. The dinner itself, presented on a long lavishly decorated table, was held in the always-stunning Crystal Cellars. I enjoyed it immensely especially because of the communal setting which comfortably accommodated eighty guests. The dinner was graced by the presence of Rising Star Actor, Miles Tiller from the event the day prior and his friends and family. Chef Michel Cornu of Raymond Vineyards prepared a decadent feast that celebrated the Napa Valley and his French cuisine flair. The first course was Chanterelles veloute, timbale d’escargots, and ris accompanied by the 2009 JCB No. 8. The Ostrich loin with bone marrow, sun-choke and fingerling potato risotto plus shallot Cabernet sauce then followed the entrée. This course was paired with the 2009 Raymond Rutherford Cabernet Sauvignon. The evening continued on with seemingly endless wines being poured and amazing conversations amongst new and old friends.

Sunday

I headed on over to the Sony Lounge to view a film which was very near and dear to me personally, Made Bed. Produced by close friends, Kevin Oestenstad and Jono Matt it also featured an actor who I had special respect for - Todd Swansey. Set in the late 1800’s landscape, a wayward fisherman (Swansey) encounters three brothers out to halt his passage. With rags on his back, his home in a box, and his father’s teachings in his ear, he must reconcile his decision to bloody his knuckles with his desire to press on peacefully. It was by far, one of the better short films I have seen.

Closing Awards

The festival closed with an Awards Ceremony recognizing all the actors and actresses for the achievement in film, in a way that could only be reminiscent of Napa Valley. Held at the iconic Uptown Theatre in Downtown Napa, guest enjoyed street foods via food trucks, and of course wine and beer. Each award winner received a magnum of wine from an exemplary Napa Valley winery presented by the respective vintners themselves. Special recognition was given to everyone who attended, as well as those who helped make this festival a huge success. With the 2013 season closed, we are now on pins and needles awaiting what’s to come this 2014.

For more information, please visit http://napavalleyfilmfest.org/ Spring 2014

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red carpet events

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Raymond Vineyards' Third Annual Napa Gras February 21, 2014 | St. Helena, Napa Valley

Photos by Tubay Yabut

Monique Soltani & Kaye Cloutman

Penelope Moore & Kaye Cloutman

Danica Sattui

Chef Michel Cornu

The Kollar chocolate painted ladies Spring 2014

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Naomi Pasztor & Chris Kollar

The fabulous entertainers

Jean Charles Boisset & Sarah Elliman

DontĂŠ R. Young, Janice Mondavi, Alycia Mondavi and Art Young

red carpet events

Richard Blum, Dede Wilsey, Chal de Guigne

Nancy Pelosi & Paul Pelosi Sr.

Mayor Willie Brown & Sonya Molodetskaya

Kristi Yamaguchi

Charlotte Shultz, George Shultz & Lucy Jewett

Marybeth LaMotte, Betsy Linder & Vera Carpineti

Alton Irby Daru Kawalkowski Tanya Powell

Laura Miller

Karen Caldwell Azadeh Riaz

Deepa Pakianathan

Yurie Pascarella

John Gidding & Damian Smith

Glenn McCoy & Joy Venturini Bianchi

The San Francisco Opening Night Gala January 22, 2014 San Francisco City Hall and War Memorial Opera House Akiko Yamazaki & Jerry Yang

Paula Carano

Photos by Drew Altizer, Tara Luz Stevens and Susana Bates FOR Drew Altizer Photography

E X Q U I S I T E

E D I B L E S

Chef Sylvain Desbois’ at Restaurant Carolina

Rack of Lamb with Black Corn Truffle

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exquisite edibles

procedure Rack of lamb  Salt the black corn truffle with epazote and onion and stuffed the rack of lamb. Put in a vacuum bag and cook during 30 minutes at 131 F. Then put in a pan with olive oil and fry it.

Garlic puree  4 pieces of garlic  1 liter of milk  Cook during 20 min the peel garlic into the milk and mix.

Parsley jus  1 bunch of parsley  Water and salt  Cook the parsley in water and salt. mix

Eggplant 3 pieces of eggplant Breadcrumbs 1 egg Peel and cut the eggplant in circle 2 in. breaded with the bread and fry in olive oil.

   

S

ylvain Desbois is executive chef at Carolina, The St. Regis Punta Mita Resort’s signature restaurant, where he is responsible for all aspects of food and beverage. With more than 10 years of experience, Desbois most recently served as chef at Hotel Fiesta Americana Grand Coral Beach in Cancun, Mexico – recipient of the AAA Five Diamond Award. From 2000 to 2004, he was chef de partie of the Michelin two-star Restaurant at Hotel Le Bristol in Paris, France. Previously, he held a top culinary position at Bernard Louiseau’s La Côte d’Or, which earned three Michelin stars. Desbois received his diploma from the Université Sainte-Anne School of Tourism in France.

Presentation Put the lamb on the center of the plate and decorate with garlic puree, parsley and eggplants. Add fresh seasonal edible flowers or micro greens (optional).



* Epazote - wormseed, Jesuit's tea, Mexican tea, Paico or Herba Sancti Mariæ is an herb native to Central America, South America, and southern Mexico.

Carolina Restaurant is located within The St. Regis Punta Mita Resort, Lote H4 Cond.

Maestro Ramal, Carretera Federal 200 Km. 19.5, Punta de Mita, Nayarit, Mexico.

52 (329) 291 5800 www.restaurantcarolina.com/en/

St. Francis in the City

By Donté R. Young Photography by Matthew Brandalise

I

recently experienced one of Opentable’s #1 Restaurants in America and surprisingly enough the restaurant isn’t one at all; in fact it’s a winery.

Now the setting wasn’t the winery itself but the Winery Collective in San Francisco and was hosted by St. Francis Winery President & CEO, Christopher W. Silva. Guests were treated a decadent evening that featured a seven-course food and wine dinner pairing highlighting the various award winning wines from St. Francis Winery & Vineyards in Sonoma. The winery offers food and wine pairings Thursday – Sunday by appointment.

The evening’s culinary introduction, a Green Harissa Marinated Hamachi paired with 2012 St. Francis Chardonnay from their Wild Oak Vineyard in Sonoma Valley. Stunning.

The creamy chardonnay showed off tropical aromas of cantaloupe, melon, candied pear and honeysuckle; rounding out with a soft, delicate finish.

Our journey continued with a presentation of Roasted Winter Vegetables coupled with the 2012 St. Francis Vigonier from their Wild Oak Vineyard. The floral nuances presented aromas of orange blossom, marzipan and honeyed apricot enhancing the blood orange, fried sunchoke and Meyer lemon preserve vinaigrette.

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Already on an ever-present culinary high, the next course was a Seared Maitake Mushroom dish, presented with the 2011 St. Francis Red Wine, Cuvée Lago. Silky and balanced with aromas of wild blackberries, smoked bacon, licorice and touch of rosemary this wine boasts the Duxelle Butter and Parsley Pistou notes of this outstanding course.

Not to lose momentum, Executive Chef David Bush progressed the evening along with a Steamed Sea Bass offering married with the 2011 Meritage, Anthem of Sonoma Valley.

This 2014 San Francisco Chronicle Award Winning Wine is well-structured and balanced with layered aromas of black cherry, kirsch, violet and a touch of black licorice. The rich flavors of bittersweet chocolate and roasted hazelnut lead to a lingering finish.

We then carried onto one of two of my favorite dishes of the night. The first, the Smoked Sonoma Duck Breast showcasing grilled radicchio and Asian pear with a parsnip puree, fried parsnip, upland cress and green peppercorn sauce. The rich and juicy aromas of black cherry, vanilla and a touch of dried herbs of 2011 Bacchi “Old Vines” Zinfandel; The perfect partnership for this beautiful dish.

exquisite edibles And secondly, the Grilled Bavette of Beef balanced with the 2010 St. Francis Merlot from their Behler Vineyard. This “Cab Lovers” merlot is strong with deep wild blackberry and roasted herb flavors. The silky tannins lead the Bloomsdale Spinach with Sesame-Miso Vinaigrette highlights.

The conclusive course, a Peanut Butter Mousse and the 2011 St. Francis Port. The wine was rich and ruby displaying a silky structure and delightful black cherry finish. Amazing.

As this Zagat quote states, “If you only have one afternoon to show the oenophiles the wine country . . . consider booking a one stop, wine and food pairing experience at St. Francis Winery and Vineyard.”

St. Francis Vineyards & Winery, is a must visit to indulge in their beautiful wines and Chef David Bush’s superb culinary creations.

Tuna Tacos paired with St. Francis Sonoma County, Chardonnay

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exquisite edibles

ingredients  3 10-inch flour tortillas  1 cup thinly sliced red cabbage  1 cup thinly sliced green cabbage  1 shallot, minced  ½ cup crème fraiche  1 teaspoon rehydrated wasabi  10 ounces sushi grade Ahi tuna  1-2 teaspoons soy sauce  Juice of 1 lime  2 teaspoons extra virgin olive oil  Dash of Tabasco  Sesame oil, to taste  Extra virgin olive oil  1 tablespoon, nori finely sliced  Salt and white pepper to taste  Black sesame seeds

preparation  Cut flour tortillas into circles about 3 inches in diameter. Using a taco mold or fold with a tong while frying, fry the tortillas in canola oil at 350°F until crisp and slightly browned.  Using a Japanese mandolin slice the green and red cabbage paper thin. Place both sliced cabbages in cold water (separately) for 5 minutes; drain, and place on paper towels to dry. Reserve for later use.  Dice the tuna small, scrape any flesh away from the bottom sinewy portion of the fish and mince.  Whip the crème Fraiche in a mixer until stiff peaks form. Add 1 teaspoon of rehydrated wasabi or to taste. Place in a piping bag, keep cold.  Toss the cabbage in a bowl with lime juice, a small amount of olive oil salt and white pepper, do not marinate more than 10 minutes before plating.  Mix the tuna with the soy sauce, shallot, tabasco, nori, sesame oil, a teaspoon of extra virgin olive oil, salt and white pepper to taste. Check for seasoning.  Fill the tacos with 1 ounce of tuna top with the marinated cabbage dollop of wasabi crème Fraiche on top, finish with a pinch of black sesame seeds on top of the crème Fraiche. Serve immediately

St. Francis Winery & Vineyards 100 N Pythian Rd, Santa Rosa, CA 95409 (707) 538-9463 www.stfranciswinery.com

exquisite edibles Crottin (an award-winning goat cheese) and dressing infused with Navarro Gewurztraminer, and Sashimi of Kona Kampachi, so thinly sliced and presented with slices of persimmons and avocado, finger lime “caviar” and yuzu – this dish was as delicious as it was beautiful and the “pop” on the tongue from the finger lime pulp is like caviar releasing a citrus flavor.

We continued to enjoy our Riesling which I thought was the perfect pairing for the light tones of the first course offering. For our second course, we were each served a plate of Bone Marrow & Dungeness Crab Gratin which was topped with a white truffle glace and Braised Pork Belly served with crispy calamari, burnt orange blossom honey and shiso. The bone marrow dish was intensely delicious as the marrow was served on the half bone of about 6-7 inches in length, roasted to perfection and topped with a generous heaping of crab gratin and white truffle glace. Each bite had a perfect combination of gooey goodness and richness, I was at a loss for words.

The braised pork belly was equally as delicious especially when eaten with the crispy calamari, a combination that is bound to be an EPIC signature. Every bite of the second course was a stupendous mingling of land and sea! The third course was a play on Ulrich’s take on seafood: English Channel Dover Sole with artichoke hash, cipollini onions and caviar fondue and Wood Oven Roasted Swordfish with Israeli couscous, harrisa and roasted little neck clams. Both dishes exemplified Ulrich’s elegant touches when it comes to seafood. Indeed, a lighter fare and each plate included a very generous portion of freshness. The simplicity of the fish was spot-on with its wine pairing of Vallin, Viognier Blend, Santa Ynez Valley 2012. As if we didn’t have enough food at this point, but I was thrilled that the fourth course was served “family-style,” as I had planned to only take a bite from each cut of meat as I was getting too full at this point.

The fourth course showcased Ulrich’s take on a steakhouse menu: Pork “Stinco” this ham hocks with Italian roots was so tender and flavorful, one bite was not enough! Wagyu Short Ribs “A la Ficelle” (a French term for food dangling from a string in front of a fire) served with broccollini, pine nuts and house made kimchi was superb. Dry Aged New York Bone-In Steak 20 oz. and Cote De Boeuf 28 oz. (classic rib eye) were both carved table-side by Chefs Ulrich and Hollis.

We enjoyed 4 delicious side dishes of Spaetzle Gratin with fontina cheese, Chopped Spinach with caraway Chantilly, “Julia Child” Potatoes with gruyere cheese, and Roasted Cauliflower with golden raisins. Three house-made complements included: a classic Bernaise sauce, Horseradish, and Chimichurri (rich in a puree of cilantro and other herbs). While carving our meats, Ulrich shared that the “Julia Child” potatoes was inspired Spring 2014

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by his mom’s recipe which was known to his family as the “Julia Child” potatoes. He also stressed that the steaks were procured by San Francisco butcher Bryan Flannery. Epic, Cabernet Sauvignon, Napa Valley 2011 was the well thought-out pairing for the rich meats.

Wine Director Petra Polakovicova took pride in explaining that EPIC has an extensive wine list including California wines, as well as those of Europe and around the world. She added that the EPIC label they serve is a product of EPIC personnel getting together once a year and enjoy a day of fun, bottling and bonding in Yountville, California where this Epic bottle originated from. For dessert, we each had a trio of Honey Roasted Pear Cake, Apple Gallette and Frozen Peanut S’more. The miniature desserts were the perfect end to a hearty four-course meal, and the warm and cold combination lent a distinctive feature. Indeed, the rockstars of EPIC including Executive Chef Ulrich, Chef de Cuisine Eric Hollis, Wine Director Petra Polakovicova, Pastry Chef Sarah Principe, Managing Partner Pete Sittnick and General Manager Lori Theis are all in on making each of EPIC’s diners’ experience remarkable. This gastronomic experience was truly epic in my book.

Epic Roasthouse 369 The Embarcadero, San Francisco, CA 94105 (415) 369-9955 www.epicroasthouse.com

An unfiltered Trumer Pils?

Yes, please. And another one after that. I especially enjoyed seeing the Drake’s brewers come over to the Trumer table because they needed a respite from giant hoppy West Coast ales for a second.

That quirky and outstanding sparkling ale from Calicraft?

Mad scientists that started in a Berkeley dorm room (not sure if this is true, some beer guy told me this genesis story) make good on their promise to create something deliciously unique.

The Pliny the Elder doppelganger from Oakland Brewing Company?

The brewer said he used the same malt and hops as the Elder recipe, and apparently the same technique because that brew was spot -on.

Kolsch by Devil’s Canyon?

This one completely refreshed me. Perhaps it was all those massively hoppy brews that made this one taste so fine. Perhaps it was just a perfectly brewed version of this type of beer. Probably both.

Discretion Brewing’s entry?

Very, very tasty. Don’t remember much else except I loved it and wanted a second.

Biere de Gardeniere from Baeltane Brewing?

Damn good. This was one of the most sessionable beers I had that evening. It sure would be great on a hot summer day.

After sampling all of the above, and many more I have not mentioned, it was time for some food! 4505 Meats was there to give us much needed sustenance. The brisket was scrumptious and the price was quite reasonable. Later, we had Nuremberg sausage from Rosamunde Sausage Grill that was killer. Now let me tell you, this was an incredible sausage. I only wish I had room for one more. Sadly, I did not. But I vow to return next year to sample again!

Find out more about the Bay Area’s artisanal craft brewers here www.sfbeerweek.org

flavor! napa valley

The Flavors of Napa Valley

By Mac Rogers Photography by Rey Del Fierro

W

henever a friend comes to visit San Francisco, it’s almost clockwork that he or she would want to check out all the same places the tourists want to explore, and I wind up playing tour guide. For as often as I’ve taken on this role to friends visiting the bay area it seemed natural to have a tour guide when visiting a new destination rather than just “freestyling it”. I was reminded of this very scenario just a couple of weeks ago when I attended Flavor! Napa Valley. It truly was an amazing experience that would have taken months if I had decided to freestyle”. This 5-day event is packed with everything Napa Valley from book signings of notable chefs and wine experts, to wine lovers’ boot camps, culinary demonstrations, interactive lunches, tasting tours and competitions, and farm, cellar and kitchen experiences. Each day is packed with events from morning until evening and just like joining a guided tour, it's structured and a very efficient way to explore the world's #1 food and wine destination.

I had the privilege to attend The Appellation Trail: Tasting Napa Valley, only one of the many events during this 5-day extravaganza.

The majestic Culinary Institute of America at Greystone (CIA) was the host for this spectacular event showcasing over 100 wineries and more than 25 restaurants – in one evening, all under one roof! I can't think of a better place to house some of the most talented chefs & vintners this side of the wine country. This one event alone is a great way to experience Napa Valley at its finest. The CIA was like a cornucopia of Napa Valley eats and sips that evening with over 100

flavor! napa valley wineries each offering exceptional world-class wines, as well as 25 or so rock star chefs serving you a sampling of some of their signature dishes. There was unmatched energy as chefs lured us with their exquisite edibles and wine tasting galore!

Here’s what I sampled that evening: Chefs Brian Whitmer and Joey Ray of Vineleven prepared Shannon Ridge lamb tartare with Moroccan spices, harrisa, mint, smoked yogurt, farm egg vinaigrette on Model Bakery brioche. Chef Jeffrey Jake of the Silverado Resort & Spa prepared Dixon Farm lamb, freekeh, dandelion topped with full table farm kumquat jam. These lamb samplings were perfect with Cade Estate Winery’s 2010 Cabernet Sauvignon and Broman Cellars 2008 Cabernet Sauvignon. Chef Lenny Ventura of Dolce Hotels & Resorts enticed us with his Royal Red Gulf shrimp ceviche, lime, guajillo chilies, queso fresco, K&J Orchard apples and fennel kimchi, perfect when sipped with Ballentine Vineyards 2011 Crystal Springs Reserve Chardonnay. Brix Restaurant’s Chef Dave Cruz prepared smoked beef short ribs with garden tomato marmalade, fire roasted brassica salad. PATEL Winery’s 2009 Cabernet Sauvignon paired well with the short ribs. Chef Brandon Sharp of Solbar warmed our bodies with his sweet onion & sunchoke veloute with fennel, grissini, marjoram & prosciutto San Damien.

Chef Brad Farmerie of The Thomas & Fagiani’s Bar wowed us with his black pudding waffle with whipped miso butter and spicy poached pear.

Chef Bob Hurley of Hurley’s prepared a braised wild boar on a truffle scented polenta with crispy onion rings, I had to come back for more. NapaStyle Chefs Michael Chiarello & Aaron Dougal prepared forever -roasted pork rillette with pickled mustard seeds on homemade crostini. PRESS St. Helena’s Chef Jason Togi prepared a chicken liver mousee on crostini.

These little pink dollops resembled frosting on a cupcake, and one bite of this velvety treat is not enough! Chef Victor Scargle of Lucy Restaurant & Bar at Bardessono prepared a delicious sugar pie pumpkin soup with tempura shrimp, nutmeg crème fraiche. Chef Stephen Barber of Farmstead at Long Meadow Ranch kept me coming back for his smoked heritage pork roulade with persimmons and pig puffs! Chef Sarah Linkenheil of Andaz Napa prepared a lamb stew with seasonal root vegetables and topped with puff pastry. Chefs Philippe Jeanty and James Richmond of Bistro Jeanty prepared a truly tantalizing Boeuf Bourguinon. The rustic flavors of the red meats paired really well with Somerston 2011 Cabernet Sauvignon. 1226 Washington’s Chef Cathy Harbour prepared a mixed vegetable medallion with tricolor root vegetable puree and dried leeks, caramelized mushroom chip. Chef Michael Spring 2014

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Gyetvan of Azzuro Pizzeria E Enoteca prepared a fregola with roasted pumpkin “agrodolci.” The lightness of these last two samplings paired wonderfully with The Hess Collection Winery’s 2012 Chardonnay.

It was a spectacular foodie event which really showcased Napa Valley offerings of world-renowned wines and farm-to-table dining experiences. It was an evening of abundant sipping coupled with a great sampling of deliciousness all while hob-knobbing with rockstar chefs and wine makers!

Find out more about Flavor! Napa Valley flavornapavalley.com

flavor! napa valley

Wine enthusiasts know about this Chardonnay. Mr. Grgich won international acclaim when his Chardonnay won first place among the white wines in the historic Paris Tasting of 1976. This put Napa Valley on the map! Today, we sip at a Chardonnay made in the same style as his 1973 Chardonnay. It is hard not to be drawn by it’s clean, crisp perfection.

Mid course, Mr Grgich, wearing his trademark beret and smartly dressed in a suit joins us. He endears himself to everyone with his charm and sense of humor. With tales from his childhood to current information about the winery, his love for ‘good wine and good ladies’ is hard to miss. He talks with a twinkle in his eye and you listen hungry for more tales about his extraordinary life and career.

Our main course was Grilled Creekstone Farms Beef Tenderloin, with ‘Gratin’ of Turnip, Chanterelles, Bloomsdale Spinach and Cabernet Vinaigrette. With it, we had a taste of two great wines, a 1999 Cabernet Sauvignon, Yountville Selection and a 1981 Cabernet Sauvignon, Napa Valley. We balance savoring every bite as we sip these exceptional vintages that the Grgich Family has generously shared, while listening to Ivo as he educates us in Napa Valley history, farming and enology.

Ivo lovingly refers to the 1999 Cab as his Jewel! Great wines only come from old vineyards, he says. Grgich Hills Estates formerly Inglenook Winery, has one of the Valley’s oldest vineyards. Vines over 50 years old are still farmed today! It is no wonder that this esteemed winery produces one of the best Cabs in the Valley.

Mike followed by emphasizing the importance of properly stored wines. Properly stored wines allow wines to develop and mature as they age, much like ladies, he says. Excellent Cabs meant to be consumed in 7 years actually develop into superb wines decades later. That goes for Chardonnays as well! Imagine, 20 year old Chardonnays! Patience and due diligence are surely rewarded when it comes to wines.

For dessert, Autumn Almond Torte with Candies Apple, Quince, Creme Anglaise and Almond Mousse is paired with a 2009 Violetta, Late Harvest. Ivo compared this to Nectar of Gods while Violet explains why this wine was named after her. It is not because of her sweet nature she says. Instead, because she’s so sour, like the wine which has the acids that gives the wine it’s clean and refreshing taste.

I join the many to purchase a bottle of the Paris Tasting Chardonnay. I would like to have the King of Chardonnay sign my bottle, but, it is time to leave. Nonetheless, I leave with a smile as I have a part of history in my hands.

For more information, please visit http://www.grgich.com

flavor! napa valley

flavor! napa valley with the same goal of making sure Mustard’s Grill is a fun place to work and dine. Since Mustard's opening, the trendsetting Chef Pawlcyn would partner in the creation of over a dozen iconic Bay Area and Napa restaurants including: Fog City Diner, Bix, and Tra Vigne. Today in addition to Mustard’s Grill, she owns two other cherished Napa Valley eateries: Cindy’s Backstreet Kitchen and Cindy Pawlcyn's Wood Grill and Wine Bar. The atmosphere at Cindy’s Flavor! Napa Valley demonstration felt exciting, lively, and comfortable all at the same time. During the conversation before the event, Cliff Lede Sauvignon Blanc, Napa Valley, 2012 was served along with very tasty Ahi Tuna Crackers covered in a wasabi crème fraiche, an appetizer for which Mustard’s Grill is known. As the inspiring chef prepared her popular and decadent Chocolate Hazelnut Truffle Tart, we were able to follow along using the Hands-Free mode of the Food and Drink App on Microsoft Surface Tablets placed at each table.

Cindy diligently worked on the tart crust advancing through each step of the recipe without a single sticky finger touching the screen, and we dined on a spectacular lunch of some of Mustard’s most popular and famous dishes all paired with world-class Napa Valley wines. Many of the dishes on the menu, I can remember eating 25 years ago when first visiting the area: Fresh Greens from the adjacent organic garden, Onion Rings with house-made ketchup, Dungeness Crab Cakes, Mongolian Pork chops made with a spicy sweet marinade with hoisin and black bean chile sauce, and Lemon-Lime Pie with sky-high brown sugar meringue.

Our main course was a tender Grilled Hanger Steak next to a red wine onion jam and watercress dip paired with a big, bossy, beautiful Groth Reserve Cabernet Sauvignon, Napa Valley, 2010.

There was only one thing left and that was to enjoy a sweet ending of the freshly baked and still warm Chocolate Hazelnut Truffle Tart.

Courtesy of Flavor! Napa Valley

As I came away from Mustard’s and the Flavor! Napa Valley event, I was impressed with the content of the Bing Food and Drink App. The app includes over a million bottles of wine and thousands of recipes by award-winning chefs. Furthermore, Bing has partnered with publisher Dorling Kindersley to include their valuable and renowned cookbook content in the app. I think we can all look forward to seeing this kind of technology in our kitchens as well as when dining out. It was a fun experience, but the real joy of the day was getting a glimpse of an iconic chef, such as Cindy Pawlcyn, doing something she loves—cooking for others in a legendary kitchen.

For more information, please visit http://mustardsgrill.com

Photo credit Auey Santos

what’s happening?

Get Your Game on with

Michael Mina

By Monika Majdanska

Photography by Matthew Brandalise A self-proclaimed super fan of the 49ers, award-winning Chef and restaurateur Michael Mina has announced plans to open a restaurant at the new Levi's Stadium in Santa Clara, CA, the future home of the NFL's 49ers. Chef Mina is known for his innovative approach to modern American cuisine and for offering the highest standards of design and service. Opening will take place in conjunction with the opening of Levi’s Stadium in August.

Bourbon Steak & Pub will be a version of Mina’s popular high-end steakhouse, which has locations in San Francisco, Scottsdale, Miami and Washington, D.C. Bourbon Steak and Pub, the 14,500-square-foot restaurant and pub will be open for lunch and dinner year-round. Bourbon Pub will serve "playful pub-style tailgating dishes" Peanut Butter Crunch Burger and a Bacon-wrapped Wagyu Dog, as well as the brand's signature dry-aged Brandt Farms steaks and the freshest local seafood, along with innovative vegetable sides from famed South Bay farms. At 49ers home games, Bourbon Steak & Pub will transform into Michael Mina’s Tailgate, a bold new membership-only experience tailormade for 49ers season ticket holders. Inspired by Mina’s elaborate themed tailgate parties he has thrown with 49ers fans for more than two decades, Michael Mina’s Tailgate will offer the most exciting and exclusive tailgate experience in all of sports.

The multi-level space will be split between the steakhouse concept and the pub concept. Designed for football and food aficionados, membership will provide access to an upscale, all-inclusive game-themed menu featuring both Bay Area favorites and ingredients from the visiting teams’ region, with an accompanying beverage menu including a signature game-themed cocktail, prepared by Chef Mina. The space will feature a rotisserie, an open kitchen, and a woodburning grill. Chef Mina also mentioned that there will be a "seafood action station" and a "ceiling mounted gantry track" delivering "seafood mega-pots" to "front-row boil stations." The opening is scheduled for August so keep your eyes peeled.

For more information, please visit

http://michaelmina.net/restaurants/locations/ bourbonsteakandpub.php

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The new stadium is a rare opportunity to set the new Gold Standard for upscale dining at the game, do you feel any pressure?

Michael Mina: Of Course. I am a huge 49ers fan and a big tailgater. This really is a dream come true for me. I get the chance to take my tailgate indoors and party with all the fans! Whenever you throw a big party like that, you have a ton of pressure!

What new items will you be offering and are there any classics which are such a staple of the game that they must remain?

MM: BOURBON STEAK & PUB is this great blend of our signature steakhouse with a pub, so you’ll definitely see both classic dishes and new options. Meats in our signature style, butter poached then roasted to deliver mouthwatering tenderness, along with staples like the Lobster Pot Pie, Ahi Tuna Tartare, and Truffle Mac & Cheese will be there, alongside new, whimsical plays on pub-style dishes like the Peanut Butter Crunch Burger and a Bacon-wrapped Wagyu Dog. Since this is such an eco-friendly and green project, will there be any additional challenges posed by the need to stay efficient and sustainable?

MM: We definitely plan to use the freshest, local products from the Bay area – but are also really looking forward to working with local purveyors to bring in artisanal products from the opposing team cities on game days for the Michael Mina Tailgate.

Have you personally cooked for any of the 49ers? How would you describe their palates in general?

MM: I have had the chance to cook for many 49ers past and present. Over the past 20 years we have been able to connect and entertain a lot of players and coaches. It is always a thrill for me and my team, because they really appreciate food. I guess San Francisco does that to you. There are so many great restaurants and such great product that everyone becomes a foodie!

I am very excited about the location in Levi’s Stadium in Santa Clara. On game days, we’ll be able to welcome members The Michael Mina Tailgate and show them the ultimate in tailgating.

It will be fun to have all the fans into BOURBON STEAK & PUB after the games, where they can celebrate or commiserate with other fans post-game. Outside of game days, we’re also really looking forward to getting back into the Santa Clara/San Jose area since this pub will be open 365 days a year.

So does this mean you've got the best seats in the house for Super Bowl?

MM: Any seat when the 49ers are playing is a great seat.

What has been your biggest challenge to date on the project and what is it about the undertaking that keeps you awake at night?

MM: Channeling my creativity into reality. I stay awake dreaming of 50 feet high rotisseries, giant cauldrons to steam crab and lobster. I have a daily call with the kitchen designer to make sure my dreams are becoming reality!!!!

FOOD meets FASHION

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the food patrol

Savor & Style

Top Gourmet Products of 2014

Sonoma Syrup & Co. Handcrafted Infused Simple Syrups & Extracts The Sonoma Syrup Co. was a personal favorite. I love the unique flavors and the natural ingredients they infuse to make their products. The logo and product labels really appealed to me and the story behind how they started the company was truly endearing. Their commitment to uniqueness really stuck in my mind. I most especially adored the simplicity of the label and font they used. Very clean design. - Anabelle Pericin

Droga Chocolates Confections Reimagined Droga Chocolates uses premium local organic ingredients from California producers and whenever possible family owned and operated businesses. They tantalize you with their unique and thoughtful blend of ingredients: unrefined wildflower honey for the caramels; harvested brown rice syrup as the base for their peanut brittle; organic cream and butter; fleur de sel in their dark chocolate.

Their creations are then covered in artisanal chocolate from Guittard Chocolates, a bean to bar company. The products tasted fresh and flavors were subtle yet lasting.– Tamara Strasser

Jax Coco Pure Coconut water Flavored With Calamansi First sparkling coconut water in the market. Loved by Stella McCartney, Elton John & Sienna Miller. Tastes so crisp, clean and refreshing and had just the right amount of bubbles (not over powering, like some sparkling drinks).

Bottled in an attractive frosted glass bottle that is so simple and elegant especially with the metal twist top. - Eileen Solis Rogers Spring 2014

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BR COHN Olive Oil Co. Estate Olive Oils & Vinegars Produced in Sonoma County, Br Cohn offers unfiltered organic, basil-garlic, balsamic and herb dipping oils, and citrus olive oils. What makes them unique is they use tiny French Picholine olives to produce their olive oils. Unlike most olives grown for their oil, picholine olives

are popular eating olives as well. A favorite was the citrus oils. They were so smooth and mild and yet so fresh and flavorful.

Instead of infusing their olive oils with citrus fruits, B.R. Cohn adds Blood oranges, mandarins, Meyer lemons, and limes to the olive pressing and crushes them together to yield these wonderfully flavored oils. – Tamara Strasser

EAT WELL Embrace Life Leaders in hummus innovation Eat Well Embrace Life Hummus is unique in that none of their hummus is made from garbanzo beans like traditional hummus.

They offer Tuscan white bean, edamame, red lentil, and black bean hummus complimented with a variety of toppings such roasted pine nuts, red pepper, garlic, corn, ginger, pineapple and garlic. All of the hummus is gluten free, kosher, cholesterol free, and a natural source of protein and fiber which makes a very healthy choice for a meal or snack. A favorite is their new blue line of Greek yogurt hummus. It has 50% less fat and 33% fewer calories than traditional hummus, but is still just as tasty.

They have also started a new line of individual size hummus packets giving us another option for a healthy choice snack. Tamara Strasser

specialty food report

Primo Specialty Foods Handcrafted Indie Food

Wagshals Imports

Grace & I

Delicatessen

Specialty Artisan Foods

Wagshal’s prime smoked brisket is definitely a cut above all others, and one of the best deli meats I’ve ever eaten. In a process that takes almost two months, a whole brisket is dry-aged for four weeks then vacuum sealed in curing salt, spices and red wine to cure for 17 days. Once the brisket is rinsed clean of curing salt and rubbed with a secret blend of 16 spices (including black peppercorn, coriander, mustard seed and dill seed), it's ready for the smoker. After it smokes for 12 or so hours, the brisket is still not quite done: It has to spend two days resting tightly wrapped in plastic.

A 23 pound brisket will yield about 5 pounds of savory deli meat resembling a cross between corned beef and pastrami. -Tamara Strasser

Looking like a work of art too pretty to eat; the different press collections were delicious! Great flavor combinations - like Fig + Nut; Fruit+ Nut; Hawaiian Press and Harvest Press. Paired with cheese this will surely be a hit with everyone. Colorful fruit sliced horizontally arranged in beautiful, eye catching patterns, with contrasting colors that accentuate each individually looking like delicate dried flowers, carefully pressed.

They truly looked like a work of art! - Gean Dee

Editor’s Pick

Kane Candy Chocolate Cups Their motto is: Life should be a party, celebrate in style. I am in Heaven. With their colorful display of delicate candy cups shaped as flowers, hearts and even snowmen, their booth was a feast for the eyes and most certainly belly. I was even thinking what cute shot glasses they would make for an apertif? Perhaps a wine flight party with an edible cup? Obviously your imagination can go wild as to what you could do with these little gems. They are 100% natural and gluten free too! What's not to love? - Erin Eckert

These olive tapenades were my favorite products, but the Smoky Chipotle flavor was a standout.The tapenades are spicy, delicious, gluten-free, nut-free, and contain quality, all-natural ingredients. The Thai Curry tapenade was also completely addictive, so it was difficult to choose a favorite.

The olives taste firm and fresh, providing a satisfyingly toothsome crunch. They are a hearty, super flavorful addition to any appetizer, sandwich, wrap, or main course. A simple chip or cracker will also do, as the tapenades can be enjoyed as a dip, an addition to salsa, or as an accompaniment to a cheese platter. In a word, these tapenades are scrumptious.- Kenya Aissa

The California Caviar Company

Nothing spells luxury quite like the California Caviar Company which sources and hand selects sustainably harvested caviar of impeccable quality from around the world. Used by top chefs all over the country, this gourmet product sets the bar high for food nirvana. With an eye on protecting the delicate resources that allow us this natural gift, the California Caviar Company sets new standards for the American caviar industry focusing on sustainable aquaculture, innovation, education and affordability. They enjoy collaborative partnerships with elite chefs, including Jacques Pepin and Todd English, developing and distributing signature lines that push the boundaries of the gourmet world. With increased accessibility, they believe caviar should be an everyday indulgence. The stylish and perpetually elegant CEO Deborah Keane, aka The Caviar Queen is a champion for women all over as the first female-operated caviar company in America. "We know what is in our jars and we are proud to put on our label! This is rare in our industry but should be the standard", boasts Keane.- Kaye Cloutman 121

the food patrol

Top Gourmet Products of 2014

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Foodie -

Must Haves From specialty shops to food trucks – we’ve compiled a list of pure edible bliss. These products are extremely addictive and will satisfy your gustatory desires in the most mind-blowing manner. You have been warned!

Portos Cheese Filled Pastry Rolls Califia Farms Almond Milk & Iced Coffee El Sur Homemade Epanadas Johnny Doughnuts cream-filled Crodo Poco Dolce Dark Sea Salt Caramels Toffee Talk Almond Brittles Pukka Organic Teas Once-Upon-A-Pizzcotti Biscottis Duchy Originals Shortbread Cookies Whole Spice Napa Valley Spices Belvoir Fruit Farms Beverages Republic of Tea Premium Blends Craftsman & Wolves Caramels & Brittles

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specialty food report

Haig’s Delicacies

Zena’s Sass

Seth Greenberg’s Brownie Crunch

Eclipse Chocolate

Jeremiah’s Pick Coffee

Krave Jerky

Vivace Caviar | The California Caviar Company

Fab Exhibitors from #WFFS14

T

he specialty food industry is once again leading the charge in new trends and flavors, all on display at the recently concluded Winter Fancy Food Show. A panel of trendspotters named chocolate teas, seaweed chips, and truffle ketchup as just a few of the products that were all part of a larger trend towards thoughtful indulgence. The Specialty Food Association (formerly the National Association for the Specialty Food Trade) is a not-for-profit trade association for food artisans, importers and entrepreneurs established in 1952 in New York to foster commerce and interest in the specialty food industry. Today there are more than 3,000 members in the U.S. and abroad. The Association operates the Summer and Winter Fancy Food Shows and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

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la dolce vita

The Art-full

LIFE

By Marilyn LaRocque

In November 2010, the Hope was reset by the Harry Winston firm into this temporary new design named “Embracing Hope,� chosen from among three possibilities by the general public.

It returned to its historic setting on January 13, 2012. Photo by Don Hurlbert, courtesy of the Smithsonian Institution.

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W

hat is “art”? Paintings? Sculpture? Of course…but this narrow answer ignores the craftsmanship and beauty of decorative arts, the hidden gems of Nature, the graceful sweep of flight, the elegance of antiques, even the creative artistry of cuisine. “Art,” a great communicator, was the first “language, and its pictograms have communicated history through the ages. Today, its many manifestations infuse cultures from primitive to sophisticated, forming an integral part of life in great cities, rural communities, and remote outposts around the globe.

Of all the great cultural centers throughout the world and, specifically, in the United States, Washington D.C. distills “art” into a rare nectar that nourishes the creative soul and concentrates much of its energy in and around “The Mall,” anchored not by Macy’s and Walmart but by the National Capitol and the Washington Monument. In between lie museums of the Smithsonian Institution and the National Gallery of Art. D.C. owes this artistic heritage to two amazing men—James Smithson and Andrew W. Mellon, both of whom “gifted” the American people with world-famous cultural and art preserves.

The Smithsonian Institution Credit the founding of Smithsonian Institution in 1846 to a British scientist who had never visited the United States.

James Smithson bequeathed his entire estate, over $500,000, an enormous sum at that time, to the U. S. to found “at Washington, under the name of the Smithsonian Institution, an establishment for the increase and diffusion of knowledge.”

Why did he do it? No-one knows… although gossip and speculation suggest some titillating possibilities!

Smithson died in 1829…but six years elapsed before President Andrew Jackson announced the windfall to Congress in 1835. It took 11 more years, until August 10, 1846, when James K. Polk was president, before the Smithsonian Institution was officially established.

Smithson’s benevolence spawned what has evolved into the world's largest museum and research complex, comprised of 19 museums, the National Zoo, nine research centers, and over 140 affiliated museums around the world. With the original “Castle” remaining as the administration building, the Smithsonian Institution clusters primarily on or near the Mall, with a few museums scattered around the city.

Among them are: the American Art Museum, the African Art Museum—with a Museum of African American History and Culture under construction, the National Portrait Gallery, the Hirshhorn Museum and Sculpture Garden, the Postal Museum, the Freer Gallery of Art, The Renwick and Sackler Galleries, as well as the Museum of National History, the Natural History Museum, the Air and Space Museum, the Museum of the American Indian, the Botanical Gardens, and the Museum of Science and Industry.

Carved hunting horn, Bullom or Temne People, Sierra Leone. Photo by Franko Khoury, National Museum of African Art.

The Smithsonian Institution has an all-encompassing definition of “art” that extends well outside the box of canvas, bronze, and marble to include the Hope Diamond, Julia Child’s Kitchen, inaugural ball gowns of the First Ladies, and the Space Shuttle Discovery. One of the rarest “objects” and the centerpiece of the American History Museum is the “Star Spangled Banner.” It was created, stitch by stitch, by hand in 1813

by Mary Pickersgill of Baltimore and four teenage girls—her daughter, two nieces, and an indentured servant.

The flag flew over Baltimore’s Fort McHenry on September 14, 1814 during the decisive battle of the War of 1812 against the British. Now displayed in a glass-walled, climatecontrolled enclosure bathed in “the dawn’s early light,” it epitomizes the “artistry” of eight years of meticulous conservation by teams of curators and other experts.

The National Gallery of Art In over-simplified terms, the National Gallery of Art, the Smithsonian’s neighbor on the Mall, can be described as the domain of “fine art.” However, priceless works by masters whose brilliance has awed art lovers for centuries are just the 125

la dolce vita First Lady Michelle Obama accented her Jason Wudesigned white silk chiffon gown (2009) with diamond earrings, diamond bracelets, and a ring designed by Loree Rodkin. Photo courtesy of the Smithsonian’s National Museum of American History.

The original museum is now known as the “West Building” because, in 1967, Andrew Mellon’s children, Paul and Alisa Mellon, contributed the funds to construct a second museum, the “East Building,” on adjacent land which, anticipating the growth of the collections and need for additional space, their astute father had asked Congress to set aside. Architect I. M. Pei introduced a totally different, modern contrast to his predecessor’s design, utilizing triangles as his basic concept. He also incorporated his signature glass pyramid, this time as a skylight for underground galleries. A unifying element of both buildings is their facades of marble from the same Tennessee quarry. Paul Mellon and President Jimmy Carter dedicated the new East Building to the people of the United States on June 1, 1978.

A TOUGH CHOICE… and the winner is…

With such an abundance of artistic riches, the challenge is deciding where and what to explore. The words “unique, fascinating” and “unexpected” come to mind. With these words as a mantra, and a proclivity to appreciate diversity, I chose the museums of the Smithsonian Institution. Since art is a visual medium, and words can be superfluous, what follows is primarily a photographic tour of some of the treasures of “America’s museum.” Some are “priceless,” but not necessarily because they’re valued in millions of dollars but because they represent “distinctiveness” and/or a proud heritage—art and artifacts that express their creators’ inspiration. foundation. It embraces contemporary art, diverse art forms by modern masters, and interpretations of the electronic visual world and inter-active creativity. With this focus, it ideally complements its neighbor.

It was the gift of Pittsburgh financier and art collector Andrew W. Mellon, who arrived in Washington in 1927 to serve as Secretary of the Treasury. Convinced the nation’s capital needed a national art museum, he offered his art collection, the funds to construct the building, and a sizeable endowment to help finance its future. With the support of then president Franklin Delano Roosevelt, and the approval of the Congress, the National Gallery of Art was established in March 1937. Noted architect John Russell Pope designed the structure in the classic style, incorporating grand entrances on all four sides and a rotunda in the middle modeled after the ancient Roman Pantheon. Although both Mellon and Pope died in August 1937, within 24 hours of each other, the project moved forward; and, on March 17, 1941, Andrew’s son, Paul, presented the museum to FDR and the na-

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Art from the Earth Mother Earth was the “artist” who created what is easily the most famous, storied diamond in the world, the Hope Diamond, which currently weighs in at 45.52 carats. Its dazzling blue color comes from trace amounts of boron atoms. From the Kollur Mine in India, in its uncut state, the gem reportedly weighed 115 carats and was triangular in shape. Its first “official” record attributes ownership to a French merchanttraveler, Jean-Baptiste Tavernier, who, it is believed, acquired the stone between 1640 and 1667. His name subsequently identified the diamond as the “Tavernier Blue,” or “French Blue.”

The Fabric of Fashion Exquisite jewelry’s inescapable companion is elegant fashion; and, not surprisingly, one of the most popular exhibits of the Museum of American History displays gowns worn by the First Ladies. From demure to dramatic, they spotlight the art of haute couture, tracing design trends through the decades and expressing the personal taste of the women who wore them.

Helen Taft, wife of President William Howard Taft, began the collection, donating her elaborate 1909 inaugural ball gown of white silk chiffon heavily appliquéd with floral embroideries in metallic thread and further embellished with rhinestones and beads. A long train completed her elegant gown.

Other First Ladies choosing white were Lady Bird Johnson (1965), who wore a simple white silk sleeveless sheath with silver embroidery and beading, and current First Lady Michelle Obama, who wore a Jason Wu-designed one-shoulder white silk chiffon gown embellished with organza flowers with Swarovski crystal centers (2009).

Barbara and Laura Bush chose bright colors.

Barbara Bush (1989) combined royal blue velvet and teal blue taffeta in a bouffant, conservative long-sleeved gown. The re-embroidered and beaded bright red lace gown of Laura Bush (2001) stands out as the only vibrantly colored gown in the collection.

One of the most recognizable pair of red shoes in the Smithsonian’s collections gained fame not in D.C. but in Hollywood. It’s a pair of ruby slippers worn by Judy Garland as “Dorothy” in The Wizard of Oz. Following that yellow brick road certainly took its toll on the shoes! (Note: Numerous pairs were made because of the wear and

Culinary Art Where there’s food, there must be a kitchen… and one of the most famous kitchens in gastronomic history, Chef Julia Child’s, moved lock, stock, and dish drain from her home in Cambridge, Massachusetts, to the Smithsonian’s American History Museum in 2001. Donated by the iconic chef herself, it served not only as the set for her three television shows but also as the test kitchen for recipes she created for her cookbooks. Everything is placed precisely where it was when Julia was demystifying French cooking for her adoring TV audience. You can relive excerpts from Julia’s TV shows on a monitor adjacent to the kitchen.

Food for Thought - African Art If you think African art is limited to primitive busts and ceremonial masks, you have a very narrow perspective. Although the Smithsonian’s Museum of African Art has an impressive collection of these historic pieces, its exhibition of modern works is spectacular.

Berry Bickle (1959-) from Zimbabwe created her powerful “Sarungano” in 2001. Its background is 20 large sheets of steel burned and rubbed to create a patina of weathered earth. Inscribed across the surface like a scar is Shakespeare’s Sonnet #66, which addresses moral and social injustices. Affixed to the surface are commonplace articles like shoes, spoons, coffee cups, and other personal effects. They’re filled with salt for pain and sand for release from earthly suffering.

El Anatsui of Ghana (1944-) depicts

Donated to the Smithsonian by the famous chef, Julia Child’s Kitchen welcomes visitors to the exhibition “FOOD…Transforming the American Table 1950-2000.”

Photo by Hugh Talman, Smithsonian.

“Erosion” (1992) with wood chips and a towering, twisted stack of earthtoned-terra-cotta-colored wood slabs. These two works stand in sharp contrast to the elaborately carved tusk of 1850 by an Edo artist and also an Epa helmet mask of wood and pigment with a nearly four-foot superstructure.

In a section devoted to Ethiopia, colorful paintings tightly packed with figures depict the Ethiopians defeating the Italians in the Battle of Adwa (1896).

In contrast is an open-work steel and paint metal sculpture of a Woman with a Palm Leaf Skirt (1986), Sokari Douglas Camp. Occupying one corner of the exhibit space is a symbolic “Hunter in the Rain Forest” (2007) by Nigerian Bruce Onobrakpeya. It’s comprised of brightly painted, carved columns; the hunter’s garments include computer parts. It’s truly a kaleidoscope of centuries of African art.

Planes, Trains and Automobiles Long before Steve Martin and John Candy got together to make their riotous movie of the same name, the Smithsonian was accumulating a phenomenal transportation collection. Granted, in the early days, transportation other than horse-drawn wagon or carriage was no joke. Functionality, not sensuality, was the primary focus. You have to admire the determination and ingenuity that made people independent of animals for locomotion and ultimately propelled them into the skies.

Whether planes, trains, or automobiles, early models were far from sleek.

Getting the engineering right, and keeping the transportation running, took priority. In 1831, the John Bull Locomotive, an early steam engine made in England and personifying British determination, road the rails between New York and Philadelphia. Ten years later, a gangly hand-pump fire engine, decorated in gilt and paintings, represented a step up from a bucket brigade.

By 1876, the narrow gauge (36”) steam locomotive “Jupiter” became the third ordered by the Santa Cruz Railroad. Streetcars hit the streets of D.C. in 127

la dolce vita 1900. Whatever they lacked in artistic grace and charm, these transportation inventions moved people with engines, not equines.

Believe it or not, automobiles driven by steam started appearing in 1769. Style was not a consideration. What “drove” the automobile business was performance. A milestone was reached, literally, in 1903 when H. Nelson Jackson and Sewall Crocker made the first successful transcontinental auto trip from San Francisco to New York. Their open-top 1903 Winton Touring Car would scarcely have won a Concours d’Elegance; but, with the aid of a block and tackle to get them out of mud holes and other pitfalls, they made the trip in 63 days…at a cost of $8,000 for hotel rooms, gasoline, tires, spare parts, supplies, and food…and including the car.

However, if beauty and style were the litmus test for cars, they would have flunked.

Aviation also started out with designs that boggle the mind…and didn’t fly all that well, either. However, a visit to the Smithsonian’s Air and Space Museum reveals that those early ugly ducklings turned into not swans, who are not great flyers, but eagles. Although the Wright Brothers get all the glory for the first successful manned flight, a man whose name identifies one of the most famous airfields in the world, Samuel Pierpont Langley, predated them as an aviation pioneer.

Surrounded by smaller silver and white planes, the black “stealth” bomber steals the show. Photo by Dane Penland, Smithsonian Udver-Hazy Air & Space Center

An astronomer, Langley, who became the third Secretary of the Smithsonian Institution (1887), was the founder of the Smithsonian Astrophysical Observatory. He immersed himself in aeronautical research and design and successfully launched unmanned “flights” of small-scale versions of an aircraft named “Aerodrome” in 1896. They flew from 2300 to 4790 feet and looked like a tinker toy.

Appearance aside, when Langley’s design was expanded to full size in 1903, with a heavier engine and pilot, its design flaws caused it to crash, not once but twice. When the Wright Brothers successfully flew their Flyer nine days later, December 8, 1903, Langley abandoned his attempts. Nonetheless, one of Langley’s Aerodromes is suspended in the Smithsonian’s second aeronautical museum, the Steven F. Udvar-Hazy Air and Space Center near Dulles Airport, an absolutely “must visit” Smithsonian site.

This is where aviation comes of age. The evolution of flight unfolds in two enormous “hangars” filled with “flying machines.” From the early beginnings of “heavier than air” flight in fragile-looking bicycles with wings to bi-planes, the vast exhibit moves through the many stages of development of the airplane.

Along the way, design improves dramatically, culminating in the graceful Concorde and the super-secret, sleek stealth bomber. However, it is the cumbersome space shuttle “Discovery” that draws the huge crowds. Let’s face it, survival in outer space is not based on beauty.

In the 21st century, the “art” of flying soars.

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white

gold

photography by carlos rodrigues “the winter Olympics at Sochi may be over but that winning feeling lives on …”

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fashion forward

Dress PP Couture, Vest Promod, Ankle Boots Zara, bracelets Zara Opening Page Fur Cossack and stole PROMOD, trousers PP Couture, Lace Body Bershka

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fashion forward

Suit PP Couture, stole Promod, necklace Zara, ring Pedra Dura, bracelet Zara

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Rings, earring Carolina Curado, necklaces Pedra Dura and Carolina Curado

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fashion forward

Dress Zara, Vest Relish, earring Carolina Curado

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fashion forward

Dress Elsa Barreto, Bonnet Promod, necklace and clutch Bershka

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MODEL Petra Nilsson (Just Models) STYLING Andreza Fazio & Liliana Moreno for The Fashion Hunters MUA SĂ­lvia Ferreira

Dress Extart Panno, Necklace Carolina Curado, clutch H&M, vest Stradivarius

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living well

bold

free &

surviving cancer fearlessly

by dr. katerina Ph.D., rozakis trani LCSW, DAPA, BCIM photography by vincent gotti styling & mua by josette vigil jelveh 139

j

uly 2013 I got the surprise of my life... It was the day that cancer was found in my breast and would change me in the most unexpected ways.

Time seemed to stand still as the diagnosis crawled under my skin leaving me dumbfounded. I fell into catastrophic thinking and questioned my existence. I was petrified as tears rolled down my frozen face. Was there a mistake? Why me? There was no warning, no prediction, no answer. After what appeared to be an eternity of stillness, a tiny voice in my head sprung as clear as day saying to me "Katerina, there must be a reason for this, but what could it be?".

Cancer brings out many emotions and effects us in different ways. Our heads begin to spin and there is a time of complete confusion. My diagnosis was such an enigma to me. My passion in life has been on prevention and living a healthy and anti-cancer lifestyle.

How could it be? I was a Spartan. Healthy and fit. It didn't make any sense. I felt the death sentence handed to me and knew that this is a disease that could kill me. I felt a flash of heat as if a lightening bolt of anger singed my being. I couldn't get the thought off my mind "what was I waiting for in my life?". A mother of three, a wife, a daughter and career. Always racing with the clock and doing for others while putting myself on the back-burner?

I had been consumed by life's demands and giving to others. This came with a yearning for the day when I could put my feet up and allow myself to receive love in return and WHAT this is how I would go? No way, my life had not begun. Working day in and day out with so many dreams to fulfill. An entire life ahead of me and young children? Now faced with a clock ticking my hours, days and years away? I couldn't get the thought of my head that this was all for a reason. A circle of some sort coming back at me. What was my cancer trying to teach me?

I opened my eyes and lowered my hands. Taking in the room I found myself with choices. I could feel sorry for myself or start running to save my life.

Within a few days this choking feeling of death and dying began melting away. I began to realized that today was no different than yesterday. All I had was a diagnosis. I was still breathing. There was no pain, no change in the sky.. just a diagnosis! I had seen worse, far worse, in my many years of private practice. I knew that no matter what my situation was that if I

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stayed in the moment I would be okay. I knew that I needed to stay focused and believe that things always change.

I suddenly remembered my life's passion to inspire. My purpose was shining right in front of me. I knew I had a mission. It is amazing that with the correct and optimistic mindset the stronger the enemy the stronger one becomes and I just met my strength and my enemy.

As a Dr. of Natural Health, Board Certified in Integrative Medicines and Psychotherapist I spent my life inspiring others how to live healthy lives and how to prevent and treat illnesses. A clinical dance of traditional and conventional treatments I made every effort to serve as a healthy role model using the best that the world had to offer. I applied these lessons to myself and could count the times I got sick on one finger. I was a health care provider invested in my work with no breast cancer history in my family.

I now saw the opportunity to apply my teaching for my own life in a completely different way. You see, it is different teaching others how to cope or how to eat and being their health support team vs being a patient yourself. We all go through the stages of grief no matter what the change or loss in our lives. I was grieving. Grieving the changes that would be unfolding in front of me. Loss of breasts, hair and energy as well as an anticipated loss of life expectancy. Fears of the unknown creeping into my head, however, all these years of helping others to be fearless was now helping me. I had no idea that all the knowledge I had been gathering would be used to help myself to save my life. It was time to eliminate the ego of all I had done and learn to live in trust. I learned the biggest life lesson of all. I learned to surrender and believe that everything, no matter what the outcome will be okay.

There are times that I do catch myself feeling down but I am quick to change my state of being. I keep away from the "poor me" mentality or the "sick" body language. I stand up tall and show others that we can use our diagnosis

taking action After spending time trying to make sense of this enigma I realized it was time to take action. In order to become a true warrior and defeat my enemy I needed to stand up and get off the hard splintered bench that was keeping sore . I needed to create my army. I needed an army that consisted of a strong and loving support network, caring friends and doctors. What I found is that these people were right in front of me. Full of love and wanting to help in any possible way.

living well

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surviving cancer fearlessly...

What I didn't know is how wonderful the gift of love felt. I became encircled with prayer groups, well wishes and flowers.

With this support I was able to gain confidence and work on cornering this uninvited stranger who entered my body without my permission. I would keep the intruder isolated so that he could no longer consume me. I sang to myself "I am a warrior". I took control of my thoughts and did not let my thoughts control me. I meditated with imaginary daggers pointed at this thief and held strong until my angelic team of doctors would get it out.

I took charge of my life once more. I called as many breast cancer survivors as I could, I made sure I had a second and third opinion. I requested a multidisciplinary team approach and became an active part of my treatment decision. I made sure I jumped back on my horse to continue my life's journey. I contacted a Naturepath Doctor who is keeping me on track complimenting my western treatments. In order to stay strong for others I am keeping myself strong. I practice yoga, get a massage, trying out Qi gong, exercise, meditation and spend as much time as I can on gratitude prayer asking for clarity to help myself and others who may be going through health challenges in their lives. I am the sum of those who surround me and with my new support I have gained strength.

my home Our homes are our sanctuary. I do all I can to keep it safe from my negative thoughts. My husband and I decided we would take this challenge together and only celebrate life. The support I received from him was the added glitter of white light that made me feel wanted even during sickness. Even though I had my breasts removed and I was bald he made me feel more beautiful than ever. He makes sure to visit the farmer's market and fill the kitchen counter with my favorite whole foods. He knows how much I love to cook healthy meals and he effortlessly stews a weekly bone marrow soup that fills our house with love as it soothes my infused body and strengthens my bones.

His aromatic foods and a house full of flowers from friends remind me that I am loved and beautiful from the inside without breast and without hair.

Spring 2014

GEV MAGAZINE

presently It has been over seven months since my self exam that led me to the doctors and six months since my double mastectomy for Invasive Lobular Carcinoma that spread to my lymph nodes. I have had many dark moments since then but I remind myself that I will survive. I am the boss of my thoughts and the sum of my environment and this is what has saved my life.

In October and yes, on my BIRTHDAY I lost my hair. A symbol of my RE-BIRTH. I was the person teaching others to Release their Inner Beauty and now I was bald! I am coming out into this world new, Bald and Bold, Flat and Free. I am grateful for the life I have lived and for my second chance. I found out that no matter how malicious the enemy is, it also has its own weakness. If we take time to shed loving light with positive thoughts we can defeat it.

Presently I am in the middle of my Chemotherapy treatments with plans for radiation which started in the new year. This will be followed by 5-10 years of hormone treatments. 10 years? What a relief. I can live this long and even longer? I guess I can, unless I get run over by a bus, but, I will make sure to stop, listen and look both ways.

Today my bareness represents an expression of my inner strength. I ask that we all have open dialogue regarding our fears. I want to encourage others to remove the scarves and stigma of cancer and foster new hope for all to see.

Let's beautify ourselves with all the wonderful hats and head dressing but never feel shame. It is time we expose and dispose of this illness. It is time we take action and live our lives mindfully with healthy thoughts and healthy actions.