Gev Magazine Issue 17.0 by GEV Media LLC

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GEV Media, LLC Kaye Cloutman Founder/Editor in Chief kaye@gevmag.com John Cloutman Chief Operating Officer john.cloutman@gevmag.com Beverly Zeiss Fashion Director beverly@gevmag.com Vincent Gotti Director of Photography vincent@gevmag.com Allison Cartagena Creative Director (Nor Cal) allison@gevmag.com Erin Eckert Creative Director (So Cal) erin@gevmag.com Eileen Rogers Managing Editor eileen@gevmag.com Kathryn Besser Travel Editor kathryn@gevmag.com Annabelle Pericin Lifestyle Editor annabelle@gevmag.com Genevieve Dee Events Editor gean@gevmag.com Josette Vigil-Jelveh Beauty Editor josette@gevmag.com FOR OTHER INQUIRIES info@gevmag.com

2455 North Naglee Road Suite 197 Tracy, CA 95304

Issue 17

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contributors The Food Patrol

Photographers

The Glam Squad

Desarie Sy Mac Rogers Cocoy Ventura Jay Huffman Denice Sy Madeleine Humphries Kanoa Utler Tanya Matveeva Mart Limcangco Mark Goldberger John Benedict Gotti Vincent Maxim Gotingco Camille Espiritu Bettina Rogers

Mark Sacro Rosaura Sandoval Calvina Yang Nguyen Angelo Palazzo Nash Bernardo Tubay Yabut Brian Wong Drew Altizer Mehrban Jam Rod Rosete Matthew Brandalise Leonid Malashenok Paul Ferradas Tim VanBergen Delvin Shand Chris Miramon Paul Fioretto Ramon Orlanes Rey Del Fierro Vicente Corona Mary Huynh Robert Lopez Michael Furlong AK Sandhu Auey Santos Ryan Quiza Jaime Anderson

Bessie Anne Marie Gotti Awnalee Mohr Kelli Daley Kenya Aissa Karie Zarsky Bennett Ozzie Mendoza Alisher Akhunzhanov Liz Gonzales

Contributing Writers Tamara Gorman Liz Garbes Bernardo Donna Kato Dr. Katerina Rozakis Trani Caity Shreve Myra Paci

Sandra Badani Cartagena

Pearl Cabalan Monika Ka Brittni Joy Coleman Diane Peralta Jasmine Cardenas Cassandra Weatherstone Lisa Watson Tracy Schulz Jessie Hoang Kristalyn Martarano Jared Hsu Brie Leach Crouse 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 ÂŠ 2015 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.

contents

10 What’s Inside? COVER STORY

10 SHA ALI AHMAD FEATURING MEGHAN KING EDMONDS Cover Story | Sha Ali Ahmad | Meghan King Edmonds

FEATURE STORIES 20 CHEF EN GLAM FEATURING ANJAN & EMILY MITRA OF DOSA 36 A PASSAGE THROUGH INDIA 40 THE BLOOMING OF ANGEL QINAN 47 A PLACE CALLED HOME BALAI SA BAIBAI, CAMIGUIN 54 FASHION EDITORIAL HEAT WAVE 68 BELLA VITA FOOD & ROMANCE IN ITALY 80 FASHIONPHILE SALVAGED MEMORIES 92 FASHIONPHILE FLASHING LIGHTS 88 ET VOILA VIN ST. HELENA UNCORKED

HAUTE EVENTS

DOSA’s Anjan & Emily Mitra

Food & Romance in Italy

40 The Blooming of Angel Issue 17

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A Passage Through India

102 WINEMAKER DINNER AT PATHOS ORGANIC KITCHEN FEATURING SEAN THACKREY & CO. 106 GRAND OPENING SUGARFINA SANTANA ROW 108 WINE SPECTATOR GRAND CELEBRATION PLUMED HORSE RESTAURANT 110 THE ZHENG CAO MEROLA ENDOWMENT BENEFIT DINNER 112 MOONLIGHT AND MUSIC GALA AT THE SAN FRANCISCO OPERA 114 VALENTINO CELEBRATES SAN FRANCISCO SYMPHONY OPENING GALA 116 SAN FRANCISCO OPERA’S BRAVO! CLUB OPENING NIGHT GALA 118 HELP IS ON THE WAY GALA XXI 120 THE BERGUET EXHIBITION 2015 AT THE LEGION OF HONOR 122 VIP PREVIEW OF THE JCB BY JEAN-CHARLES BOISSET AT THE RITZ CARLTON SF 124 NAPA VALLEY FESTIVAL DEL SOLE 126 BRUNELLO CUCINELLI LUNCHEON HOSTED BY HALL WINES & NEIMAN MARCUS 127 FESTIVAL GALA AT MEADOWOOD FEATURING KEVIN SPACEY IN CONCERT 128 THE JT SNOW SNOWMAN CLASSIC CELEBRITY COCKTAIL COMPETITION 130 BANK OF THE WEST CLASSIC TENNIS TOURNAMENT

Renaissance of a

Napa Icon

w w w. r ay m o n d v i n e ya r d s . c o m 8 0 0.5 2 5. 2 6 5 9

Kaye Cloutman

EDITOR IN CHIEF

s usual, I’m late to the party again. After a year of rave reviews, it wasn’t until last month that I had the opportunity to finally see The Hundred-Foot Journey; and within just a few minutes, I found myself transported to a place of mystique and revelry. Of course as soon as the lead character was introduced holding the highly coveted sea urchin in a meditative manner, I immediately knew this was a film that would linger in my system for a prolonged period of time.

Armed with all the emotions obtained from it, the GEV editors and I slowly plotted to produce something that celebrated all things INDIA. So, from a flourishing designer who’s making waves in Hollywood with his sophisticated flair and talent for intricate beadwork couture to a husband-and-wife-tandem known for their esteemed Indian restaurants in the Bay Area, our current issue has all the elements and flavors of this rich and glorious culture. And you can call it serendipity but perhaps it was this very reason why out-of-the blue, we just randomly met Myra and Michael. This spellbinding couple were guests at one of the winemaker dinners we were attending. Call it kismet but they couldn’t help but approach and join our table and we couldn’t help but feast and break bread with them. Coincidentally they were a few days away from leaving for India and somewhere along the conversation, they offered that it would be an honor to share their pilgrimage to the city of lights with our readers. Was it the universe? Karma? The great Indian gods providing a path for us? When it comes to matter of the divine your guess is as good as mine. This has proven to be the biggest undertaking of GEV yet, and with every new issue we strive to elevate our magazine to a level beyond that of its predecessor. This means we’ll really have our work cut out for us with Issue 18, but for now, we hope you take as much pleasure immersing yourself in Issue 17 as we have had in creating it for you.

kaye@gevmag.com Follow me on twitter.com/Cloutwoman Be a fan at facebook.com/GEVMagazine Follow the magazine at twitter.com/GEVMagazine Join us at instagram.com/GEVMagazine Follow my foodie escapades at #GoProFoodie

THE MANY FACETS OF

SHA ALI

OF AHMAD COUTURE

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COVER STORY

By Annabelle Marceno Pericin

ew Delhi based Fashion Designer Sha Ali Ahmad of Ahmad Couture— better known as ‘Sha', is sparkling his way through the fashion world with his trademark designs that are rich in color with intricate details. What also is rich is his artistic talent that led him to pursue a fashion career and launched his own label in 2013, Ahmad Couture. Sha defines that moment in his career the day he finally got his own identity. You may have seen his designs but didn't know it as he has designed for Adrianna Pappel, and fashion houses in India that supplied his designs to Nordstrom, Bloomingdales, Lord & Taylor, Saks 5th Avenue, Neiman Marcus, and Cache just to name a few. His sense of style and his eye to detail has contributed to his long list of achievements. He has designed for Jane Prat (former owner of Jane and Sassy Magazine), Celebrity Makeup and Hairstylist Katie B. of Katie B. Cosmetics and his designs have been worn by celebrities including Jennifer Aniston, Courtney Cox, Somi Ali (Former Bollywood Actress in India) at events and venues all over the world. Sha was the featured designer at the first fashion show at the Kauai Beach Resort in Kapaa, Hawaii in 2013 and started Kauai Fashion Weekend. He elevated the fashion on this small island. 350 people including the mayor and governor attended his fashion show, and it is now an annual event. He calls Kauai, “My home away from home.” His love for the island, its people and advocacy for community service, inspires him to participate in local events and donates his designs for charity auctions. Sha's journey into fashion was not easy. “Nothing worth having comes easily,” he recalls. “Earning a name is almost impossible coming from a very small town and chances are fairly slim.” Sha’s artistic talent started when he was three years old doing sketches and paintings and began selling his paintings at an early age. Without the strong support from his family, he wouldn’t have pursued being a fashion designer. “At the end of the day, you have to pay your bills. At that time, couture was not seen as a profession. As an artist, it’s about how much are you going to sell your painting? My father would take me to different towns to have my art seen, I was selling my paintings but was not sure about my future”, Sha explains. He went to college to get his bachelor degree in fine arts and graphics but an invitation to a fashion show by a friend changed his course. Right after the fashion show, Sha made the switch from art to fashion and went to the National Institute of Fashion Design (NIFD) where he received his

design degree. As an artist, he is into the creative side thus making the decision to transition from painting to fashion easy. However, in 2005 he considered walking away from designing. Sha and his mother were deeply connected and when she passed away, he paused. She was very involved in his creative process and he initially didn’t know how to move forward. “When she died, I was in New Delhi working and I didn't get a chance to talk to her. But when the going gets tough the tough gets going. I am no quitter, I always challenge myself to better my craft, and this is where it led me today.” Sha traveled for the first time to the Unites States as a fashion and textile guest lecturer to various universities. He now travels extensively spending three to four months a year between Miami, New York, Chicago, Las Vegas, Kauai and California meeting and designing for clients and showing his collections before heading back to New Delhi, India where he runs his business. He frequently visits his family in Jhansi, a countryside town about 600 miles from New Delhi. New Delhi’s connection to fashion is one of the reasons why Sha runs his business there. He draws inspiration from the colors and sounds of the local markets where he shops for crystals and gemstones. In addition, the architecture and local lifestyle influence his creative outlook. His artistic instinct lets him design dresses based on pictures of clients he sees and he knows how to fit them based on face and body type. Sha explains it can take 10 days to make a dress with that much detail. He has 4-5 people working from 9 a.m. to midnight everyday. He is always looking to incorporate technology and innovation into his designs; he describes his beading technique where they lock every inch ensuring that if a bead falls off, the entire string of beads will not fall off the dress. As Sha moves forward creating his current collection under his own label, he expresses his desire to see his couture worn by trendsetters and fashion icons. “I aspire to make a woman feel beautiful in my designs regardless of whether she is on the red carpet, at a special occasion or any other life event,” he adds. Sha lives in the moment and knows life is very unpredictable. Grounded in his spirituality, he declares, “ God directs our lives and is watching us. I believe that whatever is your destiny, no one can take that away from you.”

AHMAD COUTURE LONG TULLE WHITE DRESS ALL HAND EMBROIDERED WITH SEQUINS & BEADS (BUGLE , 2CUT & CHARLOTTE )

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DESIGNER SPOTLIGHT

MUSE DEL MAR Written & Styled by Beverly Zeiss MODEL: Meghan King Edmonds CREATIVE DIRECTOR: Erin Eckert FEATURED DESIGNER: Sha Ali Ahmad PHOTOGRAPHER: Mark Sacro PHOTO ASSISTANT: Jaime Anderson MUA/ HAIR STYLIST: Brie Leach Crouse Shot on location at Studio Del Mar at a private residence by Andrew Goetz, Architect

EV recently had the pleasure of spending the day shooting Sha’s exquisite line and getting to know his intriguing personality. Somewhat quiet and unassuming, Sha surprises with his bold and colorful out-of-the box designs. We were awestruck by his eye-catching collection. What stands out are his attention to statement-making details as well as his meticulous beading and intricate embroidery, all created by hand in his small town. He loves to mentor and his goal is to teach his craft, helping to develop skills that create more jobs in India. Sha’s brilliance shines in using crystals, sequins, luxe laces, jewels, glass beads and small pieces of leather, placed strategically on otherwise sheer fabrics. He shows the contour of a woman without too much exposure. Each piece is his canvas and is completely unique. They are unconventional treasures, red carpet-worthy, but more importantly completely wearable. Sha’s main inspiration for his creations are nature and the beauty of women. He fuses his intuition, instinct, art and design into unforgettable fashion. His striking pallet of color illuminates his intricate trademark designs. We searched for just the right model to showcase his stunning work. We wanted someone with a zest for life, who was approachable and perhaps on the verge of becoming a household name to further assist in boosting Sha’s identity in the United States. We were indeed lucky. With the newest member of the Real Housewives of Orange County cast, gorgeous yet down-to-earth Meghan King Edmonds was the perfect choice to document the long, lean and lens-ready silhouettes of Ahmad Couture for GEV. Meghan is a force to be reckoned with. She speaks her mind, is feisty, and knows what she likes, but also has the personality and warmth to make you feel as though she is your new best friend. She was extremely excited when we unveiled his rack of creations and had a difficult time choosing her favorite. She wanted to try them all. Sha offered to create a custom piece for her for which she was extremely grateful. We watched in awe as Sha sketched a design specifically for Meghan. It was finished in a flash, with every tiny detail drawn with intense focus. He is a genuine artist and it is amazing to see his creations come to life. We will no doubt see Ahmad Couture become a household name in the not-so-distant future. For more information about Sha Ali Ahmad visit ahmadcouture.com USA (205) 265-5601 INDIA 91-9818843678

MUSE DEL MAR

AHMAD COUTURE HAND EMBROIDERED SEQUIN MULTI COLOUR LOW BACK COCKTAIL DRESS WITH STRINGS AND MOTIF HANGINGS Issue 17

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DESIGNER SPOTLIGHT

AHMAD COUTURE BLACK & WHITE COCKTAIL DRESS ON TULLE SEQUINS PEARLS AND BEADS (BUGLE BEADS, 2CUT & CHARLOTTE)

MUSE DEL MAR

AHMAD COUTURE HAND EMBROIDERED BLACK LONG FRONT OPEN DRESS ( SILK GEORGETTE ) WITH SEQUINS, BUTTONS, GLASS STONES, PEARLS & BEADS (BUGLE, 2CUT, CHARLOTTE & TWISTED BUGLE)

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DESIGNER SPOTLIGHT

AHMAD COUTURE BLACK ONE SIDED LYCRA & TULLE ZIP ANKLE TROUSER AND CROP TOP IN POLY GEORGETTE HAND EMBROIDERED WITH SEQUINS, PEARLS, LURIX THREAD,RHINESTONE, SHELL BUTTONS, GLASS STONE & BEADS (BUGLE, 2CUT,CHARLOTTE AND TWISTED BUGLE).

CELEBRITY SPOTLIGHT

REAL TALK WITH MEGHAN KING EDMONDS You might think you know Meghan from watching Bravo's #RHOC but the newest gal on the block opened up about many interesting facets of her life beyond what the viewers see when the cameras are rolling. So whether you're on Team Meghan or not, you can't help but be impressed with the hit show's newest housewife.

by Kaye Cloutman

ON BEING THE NEW HOUSEWIFE "The desire to belong, feel loved and accepted is a basic human need. When I joined this show I wanted to be included. It was not easy and I struggled to find my voice during the process but when I did, these women embraced and respected me."

SHE'S NOT A PRINCESS " I'm not afraid of roughing it. I grew up in Missouri learning the ethical way to hunt. We drove 4-wheeler trucks on my dad's farm, camped and gathered around the fire then would go river-rafting the next day."

BEAUTY VS. BRAINS "I found myself taking on odd jobs to support my academic college life in Mississippi. One of them was modeling but realized I'd really like to be employed for my knowledge so I focused on books (not my looks) and eventually received a scholarship."

PHOTO CREDIT ERIN ECKERT

BEING CAREER-DRIVEN "I’m really fortunate because my family is very supportive of my endeavors right now. My husband Jim played for 17 years in the MLB so he understands implicitly the need to work and set my own path. "

HEAR HER ROAR "Be confident and stand your ground. Be true to yourself and cultivate your voice because that’s how you’ll grow and learn."

ISSUE 17 | GEV MAGAZINE

WORKING WITH SHA "I instantly fell in love with Sha's designs and the intricacies and detail of his work. It was such an honor to walk for him at the Kauai Fashion Week wearing his creations. I have no doubt that his talent will bring him continual success wherever he goes."

GUILTY EDIBLE PLEASURES "Coffee! Oh and I'm really obsessed with cereals now - every kind. I feel like I can have it as my dessert for the rest of my life and I'll be perfectly content about it."

SENSE OF FULFILLMENT "Comes in many forms but mainly from completing a task no matter how big or small and staying active."

MEGHAN KING EDMONDS

TRAVEL TALK "Traveling is about creating experiences and learning history. My idea of is not about just going to a resort and laying on the beach. When I travel it’s less about relaxing and more about exploration. My mom instilled that in me; for example in the summertime she would take us on little field trips around St. Louis so we could discover interesting things about its history and community."

DINING TIPS Kirkwood, Missouri Winfield's Gathering Place Newport Beach The Cannery, The Red O, R+D Kitchen, Fig and Olive & True Food Laguna Niguel The Deck Corona Del Mar Rose's Bakery

DESTINATION PICKS Harrison, Idaho New York City Destin, Florida Venice, Italy Bora Bora & Kauai

THE REALITY BEHIND THE SHOW "It’s not staged, what I say or do on TV is 100% me unfortunately it’s also easy to misinterpret it. As far as RHOC, what I’d like the viewers to understand is that you are seeing six women’s lives barged in a hyper speed environment where things are intense and emotions are always fresh. I have great admiration for all the wives because of their strong personalities and most especially give props to them for being resilient and smart. They are critical thinkers who are not afraid to speak their minds. The conversations are always interesting and there's mutual respect for each other even if we sometimes disagree. Every single one of us has a very unique story to tell as well as a unique family situation and everyone can relate to that. I’m a 30 year old stepmom and I don’t have a lot of friends my age who are stepmoms so if I can help women out there relate to me and my daily triumphs and issues I hope they know that they’re not alone and vice versa."

MEGHAN'S ADVOCACY "I’m a big LGBT supporter which, in my opinion is synonymous with supporting civil rights. In Missouri, there is an organization called PROML which not only raises awareness but really lobbies for equal rights for the LGBT community. I’ve been involved with them for 4 years now and I’m really grateful and happy because some huge strides have been made and it’s really fulfilling to see those changes happen especially since we’ve worked so hard on it. It’s a mid-western state, where you still experience some resistance and it’s hard to make progress. In my opinion, if someone is opposed to civil rights in any capacity, it’s a matter of ignorance and for some, ignorance is bliss completely. It’s scary to see that some individuals feel that civil rights “don’t affect me – it affects other people who don’t have them” so we really need to educate and reinforce how important this issue is because that’s not an OK state-of-mind to have. My first encounter with the LGBT community was when I was a child watching the evening news at dinnertime and gay marriage, DOMA (Defense of Marriage Act) and “Don’t Ask Don’t Tell” issues were being discussed. When my parents asked me “what do you think about it?” my answer was, “I don’t really care”; that was tough for me because it was the very first time I remember disagreeing with my parents. In high school I joined a club called The Diversity Team which was all about including minorities of any kind and standing up for their rights with them, and years later here I am, still dedicated to the cause. I think it’s sad that people have had to live a lie and hide their true selves and I hope the time comes soon when that’s no longer necessary."

19 | www.gevmag.com

ANJAN AND EMILY by Kathryn Holland Besser Photography by Rosaura Sandoval www.rosaurasandoval.com MUA Brittni Joy Coleman for Arbonne Cosmetics Fashion & Hair Stylist Josette Vigil Jelveh BTS Photography Calvina Yang Nguyen Executive Producer Kaye Cloutman

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chef en glam

On Anjan Jacket and Pants: Sage de Crêt ————— On Emily Dress: Skirtin Around, New Canaan CT

nderneath their dazzling and fashionable exteriors, Anjan and Emily Mitra are kind hearted, community minded and passionate about the art of living well. Warmly welcoming us into their award-winning restaurant, DOSA, they comfortably inhabit their reputation as one of San Francisco’s most elegant and charming couples. GEV got an inside look at their life as restaurateurs, art aficionados and fashion risk takers.

ANJAN MITRA GEV: Who are your favorite designers? ANJAN: Some of my favorite designers include Armani, Issey Miyake and Patrizia Pepe who’s not commonly known here. She’s an Italian designer from Florence who creates incredible clothes that are also comfortable. I found her by chance in Paris. At the time, she didn’t have a presence in the U.S. so I figured out my size and started ordering it online. Another favorite is a Japanese designer, Sage de Crêt. I was at a wedding in Napa and forgot all my clothes so I went downtown to see what I could find. It was in the middle of summer and I found this great linen suit at local shop in Napa. I tried it out and it fit perfectly. It’s now one of my favorite summer suits. How often does that happen? GEV: The prints upstairs at the Fillmore location are stunning. What is the story behind them? ANJAN: The photographer, Anthony Kurtz, is a friend who lived in the Mission district when I met him. He is originally from Switzerland and is currently living in Berlin. The photographs were from a trip he took to India. His photographs are so compelling and interesting. Also, Slumdog Millionaire was released around the time we opened DOSA on Fillmore and some of the images remind me of the movie. He’s very talented, super hip and does such phenomenal work. I chose these images for the Mezzanine at DOSA because they were gritty and powerful. GEV: How did you meet him? How do the photographs relate to the restaurant? Issue 17

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ANJAN: I met Anthony through his art. I came across his work through a friend of mine and wanted to explore his photography. I thought his photographs truly captured the spirit of India. I used to commute about 45 minutes to-and-from school every day so I grew up catching those trains (shown in the photograph) in Bombay. I definitely get the chaotic and crowded atmosphere portrayed in one of the photographs.

ANJAN: Emily and I designed almost everything. We worked with an architect, Jim Maxwell, who laid the space out. With his help we picked the wallpapers, how the pictures were going to be framed and every other design element. We selected all the artwork and almost all of it was commissioned locally and inspired by India. The mural in the entryway, for example, is based on a pattern from a Hindu temple in South East Asia.

Having grown up in India I felt the photographs were such a realistic representation of India. India is a lot of things at once, including this restaurant, which is very representative of urban India. People often think of India in a singular way but it’s an incredibly complex country with a 1,500 languages and dialects and a lot of different religions. It’s the birthplace of Buddhism and Hinduism—it also has one of the largest Muslim populations. The flora and fauna also varies significantly from region to region. This complexity drives the food and how people interact with each other.

We really wanted to make it an expression of who we are. Both of us have a very strong personal point-of-view especially with respect to colors and aesthetics.

When we opened DOSA, I wanted to create a place where I can eat the food that I ate in India but in an environment where I could hang out with my friends from back home. I wanted to eat healthy Indian food that is fulfilling, but in a setting that is lively and fun. Bombay is a very cosmopolitan city. You can eat street-side but you can also eat in a stylish sit-down restaurant; there’s a time and place for both. I felt there was no experiential Indian dining in the Bay Area—where you could go out and have a fun time, eat delicious food, but without the white tablecloths décor or the service being overly sedate and formal. A lot of people don’t get that there’s an enjoyable, elevated dining experience that falls between formal and casual. I tried to get inspired by the very vibrant, yet also sophisticated dining culture in Bombay. GEV: It’s a very colorful place, too, yes? ANJAN: Yes, very colorful. India is a colorful, tropical country. I grew up watching my mother wearing vibrant, colorful saris so it didn’t make sense to make our restaurant monochromatic. GEV: Who did the interior design for the Fillmore location?

GEV: How do you employ all these design references? ANJAN: Emily had been to India and has seen all these grand palaces. So we were trying to create something that was grand and at the same time contemporary. I wanted to stay away from things that, in my mind, were clichéd representations of India even though they might have appeal in the West. There is so much diversity in India and Bombay and we wanted to represent that as much as possible. People from Bombay who walk into DOSA understand our point-of-view immediately and love it. To me, DOSA is an expression of my world view through the lens of having grown up in Bombay. Of course, though Bombay is not in Southern India it has a very large community of South Indians. GEV: What is the predominant food culture in Bombay? ANJAN: There are two main aspects to it, in my opinion. There are the more formal restaurants focused on elaborate service which we wanted to bring to DOSA but in a very warm, relaxed and welcoming way that is more appropriate for San Franciscans. Indian culture has a very strong sense of hospitality and we feel DOSA reflects this. Then there are the less formal, utilitarian places where you might meet up with friends on a regular basis. We would get on our scooters and know which alleyways to navigate to find the best chicken makhani (butter chicken) or dosas. Bombay is by far the most glamorous city in India; it has now become the playground for Indian expats and is the home for Bollywood, India’s prolific movie industry. It’s also the most diverse Indian city in terms of culture, so it also has the most diversified food scene and culinary influences.

chef en glam GEV: How are you influenced by Indian food trends? ANJAN: We go to India about every 1.5 years. We also go to London to check out the Indian cuisine there. We adapt them to San Francisco by combining local (Bay Area) meats, seafood and produce with Indian spices and cooking techniques. We source everything locally except for the spices, rice and lentils. The only thing I wish we had more of here is fresh coconut and mango. The quality of tropical foods in San Francisco is just not the same. We are exploring some newer cooking techniques and trying to evolve while still using spices in a manner that keeps the flavors authentically Indian. In Indian cuisine, food is served like an ensemble cast and is not driven by single protein “star”. When I first came to the U.S. it was a massive shock to be served a big piece of steak. Most cuisines have fewer flavors that overlap with each other, however, Indian food doesn’t really focus on overlapping flavors but on a broad and complex array of flavors that are perfectly balanced. The primary goal for Indian food is to have multiple tastes and flavors occurring in just one bite. I also draw from my own family experiences. My parents are Bengali and I grew up eating a lot fish. Many of the fish dishes at DOSA are my mother’s recipes (e.g. mustard fish). However, my mother grew up in Delhi in Northern India, even though her family was originally from Bengal, which is in the East. Since they were in Delhi, her parents had cooks that prepared North Indian food at home. After my grandfather died, their financial circumstances changed and my grandmother did most of the cooking for the family focusing primarily on Bengali dishes. So my mother grew up eating Bengali food even though her older sisters, who grew up in the same household had stronger North Indian influences which affected how they cook today.

On Anjan Dress Shirt: Ralph Lauren Pants: Emporio Armani Shoes: Ferragamo ————— On Emily Dress: Nanette Lepore Shoes: Valentino

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chef en glam On Anjan Shirt & Pants: Emporio Armani Blazer: Balance Rohit Bal ————— On Emily Dress: Ted Baker London Jewelry: Joy West Collection

EMILY MITRA GEV: Who are your favorite designers? EMILY: In my closet right now there's Roberto Cavalli, Nanette Lepore, Yves St. Laurent, Giambattista Valli, Ted Baker - just to name a few. I love Jimmy Choo and Trippen shoes. I have walked across India in Trippen and think the world of any shoe that is modern and this comfortable. GEV: From where do you draw your fashion inspirations? EMILY: I don't read much about fashion whether by blogs or subscription. I do, however, appreciate a WIDE range of designers which suit the many facets of my personality. I think I am probably full of what may seem like contradictions in fashion but really it’s just the complexity of being a woman. If I could afford to walk around in Christian Dior, in all likelihood I would because I absolutely love dressing up and taking the risk of making a statement, taking a stand. Yet at the same time I will wear my most basic black Agnes B skirt and t shirt or my black cotton mini dress from Marc Jacobs on Fillmore a few times a week. GEV: How do you mix style and comfort in the busy life of a restaurant owner? EMILY: I need to dress up and "own it" as one of the managers and as an owner for DOSA. Some nights I am on Fillmore and then in the same evening move to the Mission District and many days I run down to the South Bay where we are quickly expanding DOSAteria, a healthy, fresh fast casual Indian concept. If my clothes are glamorous, I still need to run a few miles in them, shoes included. While I would like to change later in the afternoon, I more often than not pick my outfit by 7 am when I take my kids to school. I am running around a lot, juggling balls all day but I think these years are wonderful so I don't complain.

GEV: How has your style evolved over the years? EMILY: In my senior year of high school, I was named Best Dressed because my mother ran a wonderful women's clothing boutique and dressed me in fabulous clothes. She deserves all the credit. She passed on any fashion sense I have. In the late 90's, I ran around almost entirely in Betsy Johnson. I was self-employed for a few years then as well. I could wear her slip dresses to my office. Ten years ago I needed great outfits to go clubbing with Anjan. Now I would rather have a more exclusive collection of beautiful clothes for the dinner parties and events we go to than be surrounded by lots of average things. I'd like to be surrounded by fewer, more exquisite pieces. I really wear my clothes and I try never to worry about being overdressed. GEV: What are your favorite boutiques and food shops? EMILY: I love to shop in SF, NYC, Europe, and, of course, India. I love finding boutiques for my girls who have become excellent little shoppers at 4 and 11 years. Some favorites in Paris include Beau Travail, Paperdolls, Les Fées de Bengale, Maison DoDuDinDon, Lilli Bulle. I also enjoy going to Lillith and every major designer's summer sale! In India, I shop for salwar karmeez which are tunic-style shirts along with jewelry and bags. In San Francisco, I prefer Barney's as well as up and down Fillmore Street (my favorite boutique shopping). Anjan and I had a great meal at Paris’ Ze Kitchen Gallerie two summers ago on our way home from a trip to Russia where we visited my family. Marche Bastille is a large, fabulous market and Marche Dejean gives you a sense of West Africa in Paris which is super cool.

GEV: Any fashion “DON’TS”?

GEV: Do you and Anjan shop for each other?

EMILY: I hate flip flops and secretly wish they were not allowed in restaurants. I won't wear sweat pants or exercise clothes anywhere near work or on weekdays and I never leave home without mascara and lipstick. You can ask my staff—every host stand at DOSA in San Francisco has at least one Chanel lipstick!

EMILY: Anjan shops for me when it’s a present! We don’t typically pick out clothes for each other. However, I feel I’ve been part of Anjan’s style evolution. When he was younger and he first arrived in the U.S., he wore long sleeved shirts, close-toed shoes. I encouraged him to

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wear prints. I really admire his style and the risks he likes to take. He has great confidence in his choices and knows to shop from the top designers. I have to work to keep up with him. He keeps me on my toes! GEV: As a vegetarian, what trends or ingredients are you most excited about? EMILY: I wish there were more noteworthy trends in vegetarian food. Many restaurants overlook the value of creating a well-executed vegetarian entree with protein, seasonal ingredients, creativity and God forbid some richness. I love our restaurants for the depth of flavor and spice in the vegetarian selection. With almost half of India being vegetarian, the variety really increases. Our spicy, coconut milk based Tamil style curries are always my favorite and I love the Hyderabadi sesame and peanut based eggplant curries. One of our chefs, Dinesh, recently created a paneer and almond kofta (vegetarian meatball) in a creamy turmeric gravy that feels like splurging (like a marbled steak for meat eaters). GEV: From where do you draw your food inspirations? EMILY: I will often read the Financial Times, SF Magazine and 7x7 Food Features and I watch a few cooking shows on TV. I have a thing for the Barefoot Contessa and Giada for their cuteness. On every plane ride I buy The Economist, Time and Newsweek. GEV: What do you often bring back from trips to India? EMILY: Always a rug, a Lucknowi kurta and diamonds in the form of earrings, a bracelet or a necklace. Most of my diamonds come from my mother-in-law in Mumbai who has the most exceptional taste in diamond jewelry for me. GEV: You’ve been named one of San Francisco’s Most Philanthropic Restaurants. How do you find the organizations you support? EMILY: I’m especially interested in women’s education globally on a range of issues and problems that need solving. With great reason, I am massively concerned about the environment.

chef en glam A FASHION 40 STORY by Emily Mitra The week I turned 40, I was shopping at Barney's at Union Square and I ran into the most gorgeous Giambattista Valli dress, a cougar print, beautifully executed and for $1100. I put it on and fell in love, not only with the dress but how I felt in it—it was a turning point. I was a real woman and I had arrived at a definitively higher place in fashion to go with it. I bought the dress and threw it on days later for a MOMA fundraiser chaired by my dear friend, Alka. I was ready to make the commitment to 40 and was enjoying it already.

On Anjan Blazer: Patrizia Pepe Shaped Fit Dress Shirt: Bugatchi Pleats Pants: Issey Miyake Shoes: Salvatore Ferragamo Sunglasses: Transitions Eyewear ————— On Emily Dress: Ted Baker Scarf: Freeset Global Shoes: Trippen Sunglasses: Jimmy Choo

We've done a fundraiser for Nepal, Tuesdays for Tokyo (following the tsunami), Dining out for Life to raise AIDS awareness. We have made hundreds of donations to schools and organizations in the Bay Area over the past ten years and we are aligned as a partner and vendor inside Whole Foods. We'll use any corner of DOSA for fundraising opportunities that come our way for causes we support. GEV: How do you achieve a work/life balance? EMILY: My favorite days when I feel I really "have it all" are when I visit my businesses, spend time with our management team, taste with our talented chefs, meet a few customers and then spend time with Eila and Milaan at home. Even if I drive one of my girls to an ordinary swim or dance class, the days where work and motherhood are in balance? They are the greatest. I feel grateful that the risks I have taken and continue to take are paying off. That I am not just surviving at this stage, but enjoying and savoring my life.

The menu at ‘DOSA on Fillmore’ will remain ingredient and tradition-driven, while offering innovative interpretations of South Indian ‘’home-style’’ cuisine. In addition to its wonderful array of vegetarian options, the new location integrates more fish and meat dishes designed to explore the cuisine and flavors of the richly diverse Southern Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Goa. Each month, ‘DOSA on Fillmore’ invites guests to savor signature dishes and flavors that highlight each specific region.

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2 Cochin Calamari

Seared Scallops

Sustainable, roasted pepper chutney, lotus root, mixed berry & chile relish

Tender calamari, sautéed with mildlyspiced coconut milk, served with organic mixed greens & mini uttapams

4 Chennai Chicken

Boneless natural, air-chilled, marinated in Straus organic yogurt, coriander & cumin, fried

Savory rice and lentil crepe, spiced potato masala, onions & cashew nuts

8 Hyderbadi Lamb Chops

Grilled, yogurt marinade, potatoes, lemon juice

Saffron, sambal chili, mango, pistachio draggers

6 Paper Masala Dosa

Spiced Caramel Ganache Bar

Dried lentil date cake, lemongrass caramel, hazelnut

Roasted puréed red beets, touch of crème fraîche

Coconut Milk Panna Cotta

Squash, Paneer & Almond Kofta Vegetarian “meatballs”, parsnip, butternut squash, mint, saffron

7 Red Beet & Cumin Soup

Paneer & Peas Dosa

Spiced & shredded unaged farmer’s cheese, fresh English peas, cilantro

9 Dahi Vada

Cool Straus organic yogurt over lentil fritters, tamarind & mint, mild spices

12 Prawn Masala

Coconut milk, red chiles, ginger, red onions, spices

Channa Chickpea (garbanzo) masala

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Shikampuri Kebab Slider Minced lamb, spices, lentils, hung yogurt, red pepper chutney

exquisite edibles

THE PEONY

GINGER ANTE

INGREDIENTS

1 1/2 oz. Plymouth gin 1 oz. housemade hibiscus-masala nectar 3/4 oz. housemade coconut agave nectar 1/2 lime juice 1 bird's eye chile, split in two Shake long and hard, double strain into a martini glass. For garnish, bend a lime peel lengthwise, wipe the outside rim of the glass, and float on top.

2 oz. Gosling's Black Seal rum 1 1/2 oz. housemade ginger-jaggery nectar 1/2 oz. lime juice Shake short and hard, strain over ice into a collins. Ginger ale to fill. Garnish with a straw and rosemary sprig.

Photo credit Calvina Yang Nguyen

Lead Mixologist, DOSA South Indian Restaurants

B The Men Behind The Bar Photography by Aubrie Pick

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rian MartĂnez grew up in San Diego, but moved to Sacramento and studied Classical music at UC Davis. Bitten by the San Francisco cocktail scene in the late 2000s, Brian joined DOSA in early 2011 and took to the culture and vibrant flavors with great ease. At DOSA, Brian is constantly in inventive mode, playing mad scientist with South Indian spices, and creating unique nectars and tinctures that have become the building blocks of several of DOSA's famed Spice Route Cocktails. Brian can be seen several nights a week gesticulating his long arms behind the bar at the original Mission District location on Valencia Street, shaking, stirring and hamming it up to a welcome audience of ethnic food lovers and libation revelers alike.

Certified Sommelier, Court of Masters; Manager/Wine Director, DOSA South Indian Restaurants

odd moved to San Francisco in 2003 after working a couple of years at Pricci in Atlanta (part of the Buckhead Restaurant) where he really got familiar with Italian and California wines. Once he settled in San Francisco, it was upon meeting Gary Rulli of Emporio Rulli, that he was able to really dive into Italian wines again, while anxiously studying the global trends in wine. In the summer of 2007, after a trip to NYC, he interviewed with Anjan and Emily Mitra, co-owners of the then-newish DOSA Valencia, in the Mission. Instantly, he connected to their approach of super fresh and very authentic South Indian cuisine. When Todd started at DOSA, Mark Bright was the consultant for

the wine list at DOSA. Todd was his tasting partner for about six months and then took over as the Wine Director and has been with them ever since. At DOSA, Todd enjoys tasting and finding wines that work with their wide spectrum of flavors wines that are more under-the-radar varietals. He looks for wines that offer great balance, have a good texture; either soothing or mouth cleansing, as well as have some bright primary fruits and developing secondary profiles too-––such as licorice, tobacco, herbs, earth, spice, etc. For their wine list, Todd has over 35 people procuring wines from around the globe and in the Bay Area. He loves countries with a wine industry such as Slovenia, Croatia, Macedonia, Hungary,

Georgia (mostly!), India and Chile, Argentina----and the lesser-regarded corners of California and Oregon, Washington, New York and Arizona. DOSA also makes wine. Todd has created, alongside some of his favorite California winemakers, a DOSA Private Label series named, Sujātā. Currently, they have a Sujata WHITE, a blend of sustainable Riesling and Sauvignon Blanc; Sujata RED, a blend of organic Cabernet Sauvignon, Merlot, Cab Franc,Petit Verdot & Malbec and the new-this-Spring, Sujata ROSATO, made with sustainably-grown Corvina Veronese & Sangiovese from Clarksburg & Lodi.

Sunset at Taj Mahal, the amazing Mausoleum in Agra, India (Photo credit OneBarcelona)

y initial passage to India was in a gap year between high school and college, when I accompanied my oceanographer grandfather Roger Revelle for a two-week series of lectures he'd been invited to give on climate change at the Physical Research Laboratory in Ahmedabad. It was November of 1983. I wound up staying through March of 1984, traveling India solo from top to bottom, interning on various development projects or just having adventures, and going from being an anxious, myopic eighteen-year-old to a confident, slightly wiser nineteen-year-old. As I approached my watershed half-century mark, I started planning a return trip to India, but this time Iâ&#x20AC;&#x2122;d be with my husband Michael and our two daughters, Adriana and Nora, ages 16 and 12 respectively. I weighed whether to go during the kids' winter break -- the season when most people go -- or summer, when it would be very hot. I wanted to be there at least three weeks -- why go all that way for only ten to fourteen days? Summer it would have to be.

1. Jaipur City Palace 2. Lotus blossoms, Pondicherry 3.(Myra) On the Jaipur-to-Jodhpur train 4. Hibiscus Iced Tea, Palais de MahĂŠ Hotel, Pondicherry 5. Jain Temple, Ranakpur 6. Hotel Fateh Garh, Udaipur 7. (Michael) at the Amber Fort, Jaipur 8. Taj Mahal, Agra 9. View onto Mehrangarh Fort from the Raas Hotel, Jodhpur Issue 17

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We landed in Delhi in the evening of August 2 after flying almost twenty hours from San Francisco with a layover and plane change in Abu Dhabi. Delhi is, in a word, crazy, and it has changed a great deal since I was there thirty-two years ago, as has all of India. During our four days there we stayed with my friend, my grandfather’s former student, Ashok, in a three-story house in southern Delhi where he, his wife, and their son and daughter-in-law live. While battling mosquitoes and the thick, muggy heat (we'd all had the requisite vaccinations, were taking our anti-malaria meds, and slathering on DEET-heavy bug spray) we tried to balance kids’ interests with adults’. We walked around the elegant and expansive Indian government buildings designed by Sir Edwin Lutyens as an expression of England’s colonial might; visited sixteenth century Mughal Emperor Humayun's tomb - a lovely, gated oasis but oh-so-hot; wandered around a well-to-do shopping district called Khan Market where we all bought books at Bahri Sons Bookstores; and lunched on succulent lamb kebabs and seekhs at Khan Chacha.

e also made a quick stop at Connaught Place to buy some sandals for Michael, took refuge from the crowds inside the National Museum with its incredible collection of miniature paintings and sculptures, and ate a delicious, cooling lunch of Southern Indian food at sophisticated Cafe Lota in the Crafts Museum. The memory of Pala Pakka Chaat – crispy spinach leaves, potatoes, chickpeas topped with spiced yogurt and chutneys lingers with me still. Through India Someday - a company based in Mumbai which organized the hotels, cars, trains, and internal flights for the abridged retracing of my original four-month journey = we'd arranged a car to take us most of the way from Delhi through Rajasthan to Ahmedabad. Shakir drove us skillfully first to Agra. The Taj Mahal was breathtaking in its luminous, geometric grandeur despite the killing heat. We stayed overnight at the swanky Radisson Hotel which the girls loved after enduring Delhi’s deprivations. Next morning, we went on to Fatehpur Sikri, where we walked through the majestic, sun-baked remains of the palace there, and then on to the charming-yet -faded Hotel Diggi Palace in Jaipur. There I'd arranged for a tour guide whom my well-heeled brother and sister-in-law had urged us to contact: an earthy, soulful woman named Varsha. I really liked her - she was highly experienced but also warm, even-tempered and wise.

Varsha told us how to handle the touts and trinket-sellers who would greet us at the Amber Fort, and steered us to where we boarded painted elephants that lumbered up the narrow, high-walled road to the central courtyard. Michael and I loved the elephant ride; our daughters didn't - go figure. Varsha then walked us through the fort, explaining an inlay of mirrored pieces here, the hidden signatures of marble carvers there, and the daily habits of the maharajas and maharanis. Afterwards, at our request, she took us to the main stretch of street markets where the girls bought block-printed hangings typical of Jaipur, and then to lunch at a good family-style restaurant-cum-bakery where she helped us order the best items from the menu, from starters through dessert. The next morning we caught a 6am train for a four hour ride to Jodhpur, where we stayed at the stunning Raas Hotel, hidden away like a jewel in the old city. The beautifully designed Raas looks onto the expanse of the Mehrangarh Fort which spreads out on a cliff top above Jodhpur’s indigo-washed houses, where in the evenings small brightly colored kites bounce in the breeze. Our daughters were ecstatic about the pool and sleek sandstone walls softened by artful landscaping: perfect backdrops for their selfies. Both girls took a day off from sightseeing and stayed on the hotel grounds while Michael and I braved the heat and took a winding, cobbled, stepped path up to the fort. It was well worth the sweat. We saw rooms filled with gilded miniatures, mainly of the maharajas at play with their innumerable consorts, bejeweled palanquins, and intricately carved marble screens through which maharanis viewed the outside world. After brief stops at Ranakpur’s Jain Temple, where we had the pleasure of being trapped in a thunderous monsoon downpour, and cool, placid Udaipur, the second portion of the trip was spent in Ahmedabad and Pondicherry, which I promised my family would be a break from the prior days’ intensity. Ahmedabad is a city rich in culture and innovation where we met up with many old friends doing exciting work in environmental conservation, textile design, architecture, dance, and education, paid homage to Gandhi at the Sabarmati Ashram, visited one of Le Corbusier’s most famous and stunning buildings, the ATMA Building, and got to see firsthand how SEWA (the Self Employed Women’s Association) has been empowering women since 1972 in both cities and villages. In Pondicherry, we visited my hosts of thirty years ago.

ow an elderly couple, Chamanlal and Shipra still live and work at the famous Sri Aurobindo Ashram. While I caught up with them, my family escaped the heat by retreating to the gorgeous Palais de Mahé, hotel and its refreshing pool located in Pondicherry’s serene, tree-lined French Quarter, a block from the picturesque promenade on the Bay of Bengal. I love what Chamanlal, a retired physicist of eighty-two said as he, Shipra, and I chatted in the peaceful quiet of their modest office on the Rue de Marine, “In life it’s not the things that happen right in front of us in the footlights that are important. It’s the things that happen in the wings, the ones to which you barely pay attention, those are the ones of consequence.” The serendipity he alludes to is oddly comforting to me; it contains chance and mystery, like India itself. I don’t know if I’ll ever get back to India again. I hope I do. If I don’t, I’m grateful for the gifts and challenges of this second passage, taken not alone this time, but with those dearest to me.

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1. Temple dedicated to Ganesh, Pondicherry 2. Turmeric root, spice market, Old Dehli 3. Ganeshpura Women's Cooperative, outside Ahmedabad 4. Viewing the Matrimandir in Auroville, Pondicherry 5. Brahma Emerges from the Luminous Lotus, Amber Fort, Jaipur 6. Adriana, Nora and Myra at the Amber Fort, Jaipur 7. Royal reception chamber, Merhrangarh Fort, Jodhpur 8. Michael and Myra at Auroville Visitors’ Center, Auroville 9. Child’s garment, Raas Hotel, Jodhpur 10. Palais de Mahé Hotel, Pondicherry 11. Amber Fort, Jaipur

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THE BLOOMING OF

ANGEL

BY ANNABELLE MARCENO PERICIN PHOTOGRAPHY BY VINCENT GOTTI www.vincentgottiphotography.com Model: Angel Qinan – Courtesy of APPLE Model Management Hair: Diane Peralta MUA: Jasmine Cardenas Featured Fashion Designer: Veejay Floresca Producer: Cecilio Asuncion Photographer’s Assistant: Ryan Quiza Post Digital Work: Mariel L. Montaner

Angel identified being a transgender as long as she can remember. She finally took her leap of faith to complete her transition and transformation. Angel shares how she had to advocate for herself to make this journey, the opportunities that are opening doors for her in the modeling world, and what she sees on the horizon for the transgender community.

first saw Angel walk the runway during Sacramento Fashion week in February and she was the first transgender model to walk the runway. “The support I received from the fashion community was inspirational,” says Angel. “I’ve always wanted to be a model but never thought it could be possible.” With her transitioning and transforming to express her true self, she knew the challenge was to try it. Angel started doing test shoots last October in Los Angeles and New York City while still working as a full time registered nurse. She eventually got connected to the Thailand-based Apple Model Management which is the world’s first modeling agency for transgender models. They just opened its new branch this summer in Los Angeles. Cecilio Asuncion, Apple Model Management’s L.A director explains, “The agency prioritizes equal treatment for transgender models. It’s important for transgender models to be treated equally in the workplace. At Apple Model Agency you are an Apple model first, and transgender second.” 41

ngel credits Cecilio as a great ally to the transgender community and declares, “We are models first representing the product and we can do the job equally. I’m excited to be able to express my authentic self and be the best model I can be.” Being born as the third son of four boys in the Philippines, Angel recalls it wasn’t easy when she first shared her transgender identity to her mom when she was 17 years old and was thinking about transitioning. “I acted female at school until I would be at home. I attended an all boy school and co-ed college.” Her mom felt it wasn't safe for her to take that journey and stated if that was what she wanted to do, they should part ways. Angel was hurt and didn't pursue transition at that point. Even though at that particular time it didn't show, Angel knew the love and support of her family has always been there. She stayed with her family and they immigrated to New Jersey. She studied nursing, and became a registered nurse. “I now understand everything, what my mom meant about the timing,” reflects Angel. When she moved to California, she started living on her own and decided to give herself a chance and start the transition. “I realized in order for me to really live my life and live my truth, I needed to be courageous.

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ife is short. In the process of starting my transition, I called my mom and we cried on the phone. She knew. She had seen pictures on my brother’s Facebook. I explained to her that I was ready to live all aspects of my life as a woman.” As a registered nurse, Angel had the right connections to resources that directed her to the right people. ”Safety is always my main concern and I found the right doctor for my hormone replacement therapy.” When former Olympian gold medalist Bruce Jenner interviewed with Diane Sawyer and publicly declared at the age of 65 he was finally making his transition to a being a transgender, Angel cried. (Jenner has since then been revealed on the cover of Vanity Fair’s July 2015 issue as Caitlyn Jenner.) “I can relate to a lot of things that she was sharing. Most of my life I wasn't living as myself, it’s only been the last three years I’ve been living my life. I can really relate to what she was sharing and how it took a long time for her to come to this,” she says. Angel feels the paradigm is shifting with transgenderism. As a reality T.V. personality, she is proud that Caitlyn Jenner can use that venue as an opportunity to educate and have people aware of the transgender community and what they encounter.

One of the biggest discoveries Angel credits during her transition is how she had to advocate for herself. “I really had to rely and depend on myself! Knowing who I am helped me stay true to my journey,” she expresses. Her church, family and friends are a big part of her support system. Her sister Ally, who is three years older, is her biggest fan. Ally is also transitioning and Angel shares with her what she is going through with her doctor and the hormone replacement therapy. Angel’s older brother is gay and youngest brother is heterosexual. Having to identify with her sibling’s own sexual identity has made her a strong person. Being able to express herself has made her future so much brighter. Angel’s sense of identity has lead her to be who she is and to live her truth. “It sometimes overwhelms me how good things are. It’s hard to imagine before my transition the struggles I would have to go through. Surprisingly, it hasn't been as hard as I imagined it would be,” she reveals. Angel sees a bright future for the transgender community and knows there is still a lot of work to be done. “I’m proud and happy of the rights and benefits I have now and so very grateful for the people that have fought for them.” Angel is represented by SLAY Model Management. Contact her via email cecilio@slaymodels.com

A PHOTOGRAPHIC TOUR BY REY DEL FIERRO

alai sa Baibai" is a local phrase that literally means “house by the beach”. It also plays on the Thai term “sabai-sabai” which means to relax and chill out. Put together, "Balai sa Baibai" means relaxing home by the sea, a place to rest and recover from your busy lives. And this is exactly what the owners, Cocoy and Elden, want you to do – sit back, relax, enjoy Camiguin and let the staff of Balai sa Baibai take care of you.

The Owners Cocoy Bajuyo, a Philippine native from nearby Cagayan de Oro, is an artist and photographer. He has extensive marketing and communications experience in the travel and tourism industry in South East Asia. His British husband, Elden Chamberlain, has worked in International Public Health and HIV/AIDS for over 25 years and is well versed in project design and implementation.

They have both traveled all around the globe and have lived and worked in various countries worldwide including the Philippines, Thailand, UK, USA, Australia and Malaysia. Their far-ranging experiences mean that they are well-placed to develop a resort that meets the needs of discerning travelers. In 2012, they relocated to Camiguin, a place they have both loved and now want to share with others by offering bespoke, quality accommodation in paradise. In a commitment to preserving the environment, the resort aims to generate over 50% of its power needs from solar energy and almost 75% of building materials were sourced from either Camiguin island itself or its neighboring towns within a 100km radius. They serve a diverse adult clientele from the Philippines, South East Asia and the world who are looking for the opportunity to immerse themselves in the local culture and have time for indulgent relaxation.

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I was in love with the island before we even docked. There was something about the intensity of the colors, the neatness of the small homes lining the road that rings the island, the intensely blue sea and the mountains towering above that make you realize you are somewhere very special. - Elden Chamberlain

We always visited Camiguin each time we traveled to the Philippines. Every time the boat pulled into Benoni, I felt a sense of relief I had managed to return to this special place. Each trip brought something new to discover, be it another stunning waterfall or spring, or a beautiful view across the rice terraces. - Elden Chamberlain

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â&#x20AC;&#x153;I was amazed by the waterfalls, the hot, cold and mineral springs, the giant clams, the ancestral homes and above all the stunning view of the Bohol Sea with Camiguin as backdrop that you get at either sunrise or sunset from the white island. Camiguin is so small, its circumferential road is 64km and you can go around in a couple of hours, but packed within its small space is an abundance of things to see and do.â&#x20AC;? - Elden Chamberlain

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BALAI SA BAIBAI BREATHTAKING VIEWS ACROSS WHITE ISLANDS WITH BOHOL SHIMMERING IN THE DISTANCE

BALAISABAIBAI.COM

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The Ashley Maillot $205.00, Sodemel

Victoria One Piece $220.00, SGH Designs

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The Amalfi $264.00, Sodemel

The June $226.00, Sodemel

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The Scene $232.00, Sodemel

The Monica $212.00, Sodemel

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Isabella Geometric Cover Up $195.00, SGH Designs

The Macrame $225.00, Sodemel

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The Antonella $250.00, Sodemel

Vanessa Cover Up $210.00, SGH Designs

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The June (Grey) $216.00, Sodemel

Isabelle Bikini $235.00, SGH Designs

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Bella Vita

LOVE’S

LABOUR’S

FOUND Adventures in the Apennine Region of Emilia-Romagna By Kathryn Holland Besser

Let fame, that all hunt after in their lives, Live register'd upon our brazen tombs William Shakespeare

Photo credit Stefano Venturi

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ou could spend a lifetime in Italy’s Emilia-Romagna region and not uncover all the stories surrounding cultural treasures such as true balsamic vinegar and Parmigiano-Reggiano. Most of us only have a week or two, so an excellent option is to surrender to the capable hands of Jessica Marmiroli and Yan Dumas. They are the energetic and enthusiastic proprietors of Il Mulino di Valle, a lovely bed & breakfast just outside Modena. The inn, formerly a working grain mill, has been carefully restored, retaining its original appeal while offering modern comforts. It’s the perfect springboard from which to venture into Italy’s culinary heart. Walk barefoot to the local castle for dinner (dressed in rented costumes no less), consort with beekeepers, cheesemakers and vinegar producers or make pasta with a real Italian grandmother (just ask Jessica). Regardless of your endeavor, you're sure to find authentic labors of love. Emilia-Romagna is a food lover’s paradise and it may be said that its brightest gems are often hidden from tourist crowds. Embrace the adventure of finding artisan producers in and near Modena. They are not in the tourist trade. On the contrary, these artisans toil year after year out of a deep passion to provide a superior product, regardless of profit margin. For instance, it takes a minimum of 12 years to create traditional balsamic vinegar and at least 24 months to create the masterpiece that is Parmigiano-Reggiano. Returns on investments are slim and take a long time to realize. Producers must be patient, persistent and above all, hardworking. It’s not a vocation for the faint of heart. Sadly, many of the best artisans are quite advanced in age with younger generations scarcely interested in keeping up the old culinary traditions. There is a real risk of losing this knowledge forever and that would be the true tragedy.

BEEKEEPING WITH IL DOTTORE

LOVE’S LABOUR’S FOUND

Known locally as the “Bee Doctor” Luigi Manfredini’s hives produce arguably the best Acacia honey in the Apennine region. Acacia honey is light amber in color and is sweeter and more fluid than other varieties. Luigi is an apiculture expert and the Northern Italian source for bee hive removals, behavioral issues and holistic remedies for bee ailments (he eschews the more common approach of treating with prescription medications). Gently calming the hive with a bit of wood smoke, Luigi is able to interact with thousands of bees without a single sting. He is careful to respect the hierarchy of the colony and only intervenes if necessary. His respect for apiculture goes beyond the hives; he is a passionate advocate for sustainable farming practices and a decreased dependence on pesticides. Buying honey is a very civilized affair; business is conducted over a bottle of chilled Lambrusco, made by Luigi’s friend and neighbor. Apicoltore Manfredini Proprietor: Luigi Manfredini Fiorano (Modena) Tel. +39 0536 843038 Photo credit Kathryn Besser

THE HUNTERS’ TRATTORIA: BAR CACCIATORI One of the most renown trattorias in the Apennines is Bar Cacciatori (The Hunters). Part of the international Slow Food movement, Cacciatori visitors must book in advance as all the meat is indeed hunted and must be aged according to tradition. For example, venison spends 5-7 days in a marinade of wine, olive oil, garlic, onion and spices before being sliced and added to sauce called sugo (if meat is ground or chopped it is typically called a ragu). All pasta is made in house; since the 1920’s a dedicated group of local women stop by to make the tortellini. On any given day, the menu features such diverse offerings as wild boar, rabbit and even donkey. Stewed meat dishes are often served with a puffed bread called gnocco fritto, made from thin slices of square-cut, deep-fried dough. Owner Patrizia Girotti doubles as the chef and expertly guides the wild-game oriented menu. Bar Cacciatori Proprietor: Patrizia Girotti Piazza Tassoni, 3 Pompeano – Serramazzoni (Modena) Tel. +39 0536 958141 69

Bella Vita 12 YEARS IN THE MAKING:

ACETO BALSAMICO For five generations, Giorgio Muzzarelli’s family has produced traditional balsamic vinegar in the hills above Modena. Along with his wife, Ivanna, and children, Davide and Elisa, they are pursuing their trade with a dedication to hard work and a passion unmatched by most culinary craftsmen. At La Noce (walnut), balsamic vinegar is produced and aged in an acetaia (vinegar factory); in this case, a three hundred year old house directly opposite another of the family's businesses, a restaurant (also named La Noce). The original deed from centuries ago designated the small farm “Poggio Noce”. Adjacent to the acetaia is a vineyard producing Trebbiano grapes and a bit further on are the original vines planted by the family’s ancestors. Neither vineyard is irrigated or fertilized (chemical or otherwise) relying mainly on nature’s whims to determine the character of the grapes. Production methods have changed little since balsamic vinegar was first introduced in the Middle Ages. In order to become vinegar, the juice of freshly picked grapes (harvested as late as possible) are crushed and the juices run off in the same fashion as wine making. At the first sign of fermentation, the juice is removed from the vats before the sugar is transformed into alcohol. It is then cooked over a slow boil into a reduction called mosto cotto (must).

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The reason traditional balsamic vinegar is so costly to produce is that up to 70% of the original volume may be lost in the initial reduction. Evaporation during the slow aging process results in additional loss; the must is moved to successively smaller wooden casks each year. The tradeoff is the intensification of flavors over time as the wood (chestnut, cherry, oak, mulberry, ash or juniper) imparts its characteristics on the vinegar; it becomes sweeter, more viscous and very concentrated. The portion that evaporates every year is called ‘La parte degli angeli’ (Angel’s Share) and each cask is then topped up with the contents of the preceding (larger) cask. No Aceto Balsamico Tradizionale may be withdrawn and sold until the minimum aging period of 12 years has been reached. Freshly cooked mosto cotto is then added to the largest cask to start the process all over again. Interestingly, the room where the vinegar barrels are stored is allowed to echo the current season (i.e. getting very hot in summer and very cold in winter). This further enables the vinegar to mature and develop its unique, dense flavor. Along with Reggio Emilia, Modena is the only consortia to produce true traditional balsamic vinegar. Aceto Balsamico Tradizionale di Modena is protected by both the Italian D.O.P. (Denominazione di origine protetta) and the EU’s Protected Designation of Origin.

Unlike Reggio Emilia, which uses label color, Modena identifies the different ages of balsamic vinegar by cap color. A white cap indicates the vinegar has aged for at least 12 years and a gold cap indicates the vinegar has aged for 25 years or more. Extravecchio, meaning extra old, is added to the label for 25 years and above. In addition to the acetaia and restaurant, Giorgio and his family have built a small museum dedicated to local farming traditions. On display are over 300 rural artifacts and tools gathered by the Muzzarelli family in order to preserve & protect the traditional pastimes of the Apennines. Recently completed, a small guest suite is housed in an old mill, lovingly restored using ancient building techniques. Lucky visitors might be treated to a private concert by Giorgio, an accomplished musician. Adjacent to a wine display area on the ground floor is a small room filled with musical instruments. Giorgio’s particular passion as a percussionist is evident as he effortlessly switches between musical styles including jazz, bossa nova, rhumba and tango.

La Noce Ristorante, Acetaia-Museo Proprietor: Giorgio Muzzarelli Via Giardini Nord, 9771 Montagnana di Serramazzoni (Modena) +39 0536 957174 | lanoce.it

LOVE’S LABOUR’S FOUND

Photo credit Giuliano Marmiroli

DINING IN A MEDIEVAL CASTLE

Luciano Venturelli

Photo courtesy of La Noce

Ristorante Balugola is located within the walls of a 12th century castle, lovingly restored by proprietor Luciano Venturelli over the better part of a decade. How else to enjoy a one-of-a-kind cultural experience than don medieval costumes and walk barefoot through the village of Valle? Luciano is a gracious host who will happily regale guests with tales of the castle’s illustrious history (Matilde di Canossa, a powerful feudal ruler in Northern Italy and known locally as ‘la Gran Contessa’, was a frequent guest) and his own oft times frustrating journey to restoring the castle to its former glory. Offering a delicious array of the ancient culinary traditions rooted in the Frignano area of Modena, Chef Chiara (Luciano’s daughter) makes sumptuous use of locally grown specialties such as mushrooms, Apennine truffles, salumi and wild medicinal herbs.

Some recipes date back to the fifteenth century; for example, Tortelloni dei Conti Balugola (Accountant's Tortelloni), tortelli with nettles and pappardelle with wild boar and Barolo. Lambrusco, a lightly fizzy, chilled red wine sourced from local vineyards, is an ideal accompaniment to the region’s rich and hearty cuisine. Desserts are made in house and include an incomparable panna cotta with aged balsamic and fresh rose petals that emphasizes the quality and simplicity characteristic of Frignano’s culinary heritage.

Ristorante Balugola Proprietor: Luciano Venturelli Via Capersecco, 360 Valle di Serramazzoni (Modena) Tel. +39 0536 950249 balugola.com info@balugola.com Closed Mondays and Tuesdays Reservations recommended

Bella Vita

Photo credit Jessica Marmiroli

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LOVE’S LABOUR’S FOUND

THE KING OF CHEESES:

PARMEGGIANO-REGGIANO Parmigiano-Reggiano is a miracle of nature and the traditions of the people dedicated to producing it. Invented by monks almost a thousand years ago in order to store milk without refrigeration, it takes a minimum of twelve months and ten strictly controlled steps in order to produce a cheese with exceptional nutritional qualities that are formed during the lengthy aging process. Like other D.O.P. designated products, Parmigiano-Reggiano is strictly bound to its place of origin, namely the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River) and Mantua (east of the Po River). Caseificio Santa Rita is a fully organic dairy where the cows consume only natural feed (herbs, native plants, grass, hay and other cereals), venture outside for daily “gymnastics” and are milked twice a day (morning and evening) according to proprietor Graziano Poggioli. This helps create high-quality milk that is free of additives and gives the cheese its distinctive flavor and texture. It also represents a significant investment of time and money, so much so that local banks often hold wheels of cheese as collateral. To illustrate this point, it takes approximately 600 liters of milk to make one wheel of Parmigiano-Reggiano. By the time the cheese is aged and ready to be sold, the market may have fluctuated enough that the producer barely breaks even. And yet, Graziano wouldn’t dream of walking away from his enterprise such is his dedication to product quality and preserving ancient traditions. After partially skimming the fattier evening milk, warming it and adding the morning milk, a natural whey starter and rennet, the curds are broken and cooked to form a compact mass. The cheese is carefully lifted from copper pots but not until a local tradition (or superstition) is first observed. Before lifting the 300 kilo mass, workers cross themselves to ensure the successful maturation of the new batch.

Photo credit Kathryn Besser

Next, the cheese rests for 2-3 days in a special mold called a fascera. Afterwards, its “birth” is marked with a repeating pin dot pattern with the words Parmigiano-Reggiano, the identifying number of the cheese house and the month and year of production. A casein disc is applied to the top surface; it contains a unique alphanumeric code used to identify each individual cheese wheel. This is followed by 18- 20 days in a salt brine to flavor the cheese and support the long aging process. Like many artisan products made by traditional methods, the storage temperatures match the fluctuating temperatures outside. At 12 months, the cheese may be eaten but this younger cousin is designated mezzano (meaning medium). True Parmigiano-Reggiano is aged an additional 12 months and longer. To taste Parmigiano-Reggiano at 30 and 36 months is revelatory. After an impressive ceremony employing four different knives, Graziano lifts the top half of a nearly 90-lb wheel to reveal the golden crystalline texture of what can only be deemed The King of Cheeses. Caseficio Santa Rita Bio Proprietor: Graziano Poggioli Via Pompeano, 2290 Pompeano, Serramazzoni (Modena) Tel. +39 0536 950193 caseificiosantarita.com info@caseificiosantarita.com 73

Bella Vita

MAKE PASTA WITH

AN ITALIAN GRANDMA

or an experience that is authentically Italian, making pasta from scratch is pure pleasure. However, making pasta with a real Italian grandmother is even better. Marta is a friend of Il Mulino di Valleâ&#x20AC;&#x2122;s Jessica. One of her specialties is handmade tortelloni. Tortelloni are stuffed pasta a bit larger than tortellini traditionally filled with ricotta and spinach. Martaâ&#x20AC;&#x2122;s deft fingers can fill, fold, roll and pinch navel-shaped tortelloni in seconds. She is very patient with pupils and after a few tries most novices are able to create tasty, if lopsided offerings. Il Mulino di Valle offers onsite pasta making lessons by special arrangement. The lesson is followed by dinner featuring the freshly made pasta.

Photo credit Kathryn Besser

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TAKE A RIDE ON THE WILD SIDE For an Italian-style adrenaline rush, get behind the wheel of a Ferrari. Experience the thrill of driving the streets of Maranello (home of the Ferrari factory and museum) or try your hand at a few laps on a professional track in nearby Modena. MotorSport offers one of the best experiences in Maranello and will arrange rentals or short test drives, with or without an instructor, of luxury brand vehicles such as Ferrari, Lamborghini, Maserati and Ducati. You may also practice your driving skills on one of the most advanced professional racing simulators, the Evotek, which mimics the cockpit of a Formula One race car. MotorSport Maranello Proprietor: Giacomo Pedretti Via Nazionale 13 Maranello (Modena) Tel. +39 0536 941779 motorsportmaranello.com info@motorsportitalia.it Open daily from 9AM to 6PM

Photo credit Patrizia Coguati, Red Click

Il Mulino di Valle Proprietors: Yan Dumas & Jessica Marmiroli Via Valle Olio, 154 Valle di Serramazzoni (Modena) Tel. +39 0345 220 1751 ilmulinodivalle.com info@ilmulinodivalle.com

Photo credit Giuliano Marmiroli

Your Guide To RomanceInVerona ISSUE 17 TRAVEL | SEE | STAY | WANDERLUST | VACATION

mmortalized in Shakespeare’s ‘Romeo and Juliet’, Verona is postcard perfect for destination weddings and vow renewals. The early– evening ceremony was held at Giardino Giusti, a stunning 17th century formal garden outside the ancient city walls. Francesco Bognin specializes in creative photojournalistic wedding photography and led the couple on a picturesque walk throughout the streets.

2 4

Photo courtesy of Ristorante Antica Torretta

3 Photo courtesy of Acqua e Grano Storie di Pizza

Photo courtesy of Luigi Bello and Alberto Frigo

Photo courtesy of Hotel Gabbia D’Oro

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EAT 1. Ristorante Antica Torretta, Piazza Broilo 1, Verona Tel. +39 045 801 5292 ristoranteanticatorretta.com info@ristoranteanticatorretta.com 4. Acqua e Grano Storie di Pizza Via S. Rochetto 11, Verona Tel. +39 045 803 3243 acquaegrano.it |info@acquaegrano.it STAY 5. Hotel Gabbia D’Oro Corso Porta Borsari 4, Verona +39 045 800 3060 hotelgabbiadoro.it | info@hotelgabbiadoro.it Doubles from € 245 Suites from € 330 3. Sunset Apartment Owner: Davide Negri facebook.com/sunsetapartmentverona sunset.apartment.vr@gmail.com 3BR/2BA Sleeps 6 From $182/night

ROMANCE IN VERONA

6 2.Custom couture dress by Angelina Haole Flowers by CittĂ dei Fiori cittadeifiori.com 6. Francesco Bognin Italian Destination Wedding Photographer Studio: Via F. lli Mazzotto, 25 San Bonifacio (Verona) Tel. +39 0347 957 4934 francescobognin.it francesco.bognin@gmail.com Shot on location in Verona, Italy

Bella Vita

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Your Guide To RomanceInVerona ISSUE 17 TRAVEL | SEE | STAY | WANDERLUST | VACATION

DESIGNER’S NOTES She asked me for the dress she wished she had worn for her wedding twenty years ago. She knew she wanted a puffy tea length dress, made of every kind of sweet, but I immediately knew that what she really needed was a little sizzle. Using luxurious layers of silk organza and beaded Alençon lace, we struck the perfect balance. The texture of the lace complemented her skin, allowing her to shine, and added depth and sophistication to an otherwise youthful silhouette. That was a great start, but I had a secret weapon. Hiding a second, curve-hugging silhouette under the airy outer layer made her feel as young and sensual as she really is. We kept it open and light, with more skin showing than she was originally comfortable with. We went all-in. It would have been easy to give her exactly what she asked for, but here was a woman who has traveled the world, raised children, and is still brimming with passion for her husband—enough to plan a surprise vow renewal — and she just wasn't well suited to a dress that didn't honor her strength. We captured everything she had originally wanted for her wedding day, but as art imitates life, we contrasted that vulnerable and ethereal beauty with the beautiful curves and power of womanhood. As any perfect dress should, every detail belongs to her and every thread carries some little piece of a beautiful love story. Angelina Haole Founding Designer 408-502-5252 studio Angelina@angelinahaole.com @angelinahaole

WHY COUTURE MATTERS Though it seems there is rarely an opportunity to wear haute couture, this is far from the truth. Couture is more than made-to-measure clothing. It is the experience, much like Cinderella and her fairy godmother, of having a garment created to match not just your looks and sophistication but the very essence of who you are... right now.

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Salvaged

Memories Photography : Tim VanBergen Photography www.vanbergenphoto.com

Models : Brittney Banx & Mercedes Raquel Make up artist : Tracy Schulz Clothing Brand : YANE MODE Art direction : DecoArtpiece

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Time has no mercy. Itâ&#x20AC;&#x2122;s there. It stays still or it moves. And youâ&#x20AC;&#x2122;re there with it. Staying still or moving with it. We think it moves. And we move with it. And keep moving. Memory we cross and cross again. Salvaged us from loss at the sea of memory.

ETVOILAVIN

Wine & dine PRESS Restaurant The award-winning wine list at PRESS comprises the world's largest restaurant collection of Napa Valley Wines, and offers extraordinary depth not usually seen outside of private collections. The exclusive utilization of iPads allows the dynamic list to be continually updated and enhances the guest experience by allowing them to search for wines by varietal, vintage, or appellation. The sommelier team, led by Kelli White and Scott Brenner, strives to produce a welcoming, approachable atmosphere marked by a dedication to both sourcing extraordinary vintages of the best wines in the Napa Valley. pressnapavalley.com

Our afternoon tasting with Boutique Winemakers led by Sommelier Kelli White at PRESS Restaurant

HALL Wines A stunning destination which for me is really the nexus of art, food and critically-acclaimed wines. Hall St. Helena combines the warmth and serenity of wine country with the cultural aspects of a vibrant city. You'll love the “Kathryn Hall” Cabernet Sauvignon; a sumptuous wine that is the amalgam of the finest varietals of the vintage. Make sure to also check out their delightful food & wine pairing tour. hallwines.com

Harvest Table Taking inspiration from its juxtaposition of organic and manmade landscaping, Harvest Table is an honest and refined restaurant, ideal for St. Helena gatherings. No other place encapsulates sustainable cuisine than Charlie Palmer's newest dining spot within an idyllic wine country resort. With an edible garden and an apiary to harvest wild honey, the menu embraces what is grown right outside the restaurant doors as well as supporting Northern California’s artisanal producers. The wine list at Harvest Table is composed of only Napa Valley produced wines and aims to boast the largest inventory of Napa Valley sparkling selections. harvesttablenapa.com

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ST. HELENA UNCORKED By Kaye Cloutman The feeling never gets old no matter how many times I drive through this picturesque and historic town. Napa Valley’s reputation for producing world-class wines and top-notch restaurants has its roots in St. Helena. It beckons casual wine drinkers and seasoned enthusiasts with a wide variety of tasting experiences and tours. With sophisticated and carefully composed cuisine to match and wines for every palate, St. Helena is at the center of the farm-to-table revival. Home to the Culinary Institute of America (CIA), one of the world’s most unique and inspiring campuses for culinary education, St. Helena is where international food and wine trends are formed and cultivated.

Stay

Although a frequent visitor of this divine dwelling, a recent stay at Wydown Hotel allowed me to really indulge in the area in a manner that eventually became a much needed writer’s retreat. Centrally located on Main Street at Adams St. in downtown St. Helena, the hotel offers unparalleled access to the area’s wineries, world ‐class restaurants, art galleries, spas and shopping. In the Hotel’s Living Room and lobby, vanguard pieces like the four-sided Confidante Sofa by Christopher Guy mingle with items like the Terra Sur Fortaleza Dining Table made with maple wood that features a “live edge top” to create a modern Wine Country atmosphere that is unique and beautiful.

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Kathryn Hall

LIKE A LOCAL

HALL WINES Proprietor

Photo courtesy of Hall Wines

Mark Hoffmeister

Kathryn Walt Hall is the proprietor of HALL Wines and WALT Wines, and has been involved in the California wine industry since her family first purchased a vineyard in the 1970’s. She has had a distinguished career as a successful businesswoman, attorney, community activist, and as the United States Ambassador to Austria. From 1997 to July 2001, Kathryn served as the United States Ambassador to Austria. Since

WYDOWN HOTEL Owner & Operator

Photo credit Melissa Kaseman

Mark Hoffmeister’s self ‐professed “love affair” with hotels goes back as far as he can remember, with family vacations at hotels and resorts from Georgia to San Diego that evoked such unforgettable, even magical feelings, that they inspired him to open a hotel of his own. Ever mindful of his aspiration to become a hotelier, Hoffmeister first made his career in finance before settling down in Saint Helena, Calif., where in 2010 he found the perfect location on Main Street to design his dream project – Wydown Hotel. Hoffmeister is now proud to call Napa Valley home, with its world‐class food, wine, shopping and inimitable Wine Country charm. In his free time he enjoys running Silverado trail, listening to music, playing golf at Napa Valley Country Club and spending time with his wife and their three daughters.

her return to America, she has resumed her role as proprietor of HALL Wines along with her husband Craig. Continuing upon her experience promoting American agriculture in Austria, in September 2001 she was appointed to the United States Department of Agriculture’s Agricultural Technical Advisory Committee (ATAC) for international trade and to Texas One, promoting international investment in Texas.

What is St. Helena's best kept secret?

Bar Terra is an amazing spot off of Main Street to grab a mellow drink at the bar, chill with the locals and have a friendly chat with Tony the bartender. The bar shares the kitchen with the world-class Terra Restaurant next door, so you know you're in for a treat when your stomach begins to growl while you're enjoying your beverage. There is no sign out front, but what you find inside is well worth a little sleuthing to uncover.

Photo courtesy of Bar Terra

Must-visit Underrated Spot in St. Helena? The downstairs bar at Goose & Gander is where to go when you want to have a good drink with a great friend. The bar is old-school and classic, while the service and drinks are very much the class of today. You just feel cool when you take the stairs down to the bar.

St. Helena is a fabulous place to visit during the Fall because... When the fog spills over Spring Mountain and pours into our valley like the steam from dry ice at a Halloween party, it makes you stop in your tracks and enjoy a relaxed Autumn afternoon. Everything in the valley moves just a little slower as harvest comes to a close, traffic eases, restaurants are a little less crowded, and the city just seems a little more receptive. Autumn is my favorite time in St. Helena.

Photo credit Auey Santos

The trailhead at the north end of the Silverado Trail. This is our favorite hike in the valley. It is a reasonably good workout, but not so strenuous that you can’t still have a conversation along the way. Also, you can take your dogs. The views from the top of the valley towards San Francisco are beautiful. It is an exhilarating way to start the day.

Must-visit Underrated Spot in St. Helena? I absolutely love Steve’s Hardware store. It is not underrated by those who know it, but it is still an insider secret. Steve’s has everything! Whether you are looking for wrapping paper, gift card, coffee maker or simply a hammer, you can find it there and so much more. Steve’s is located right downtown and I dare anyone to walk in and not find something they can’t live without.

St. Helena is a fabulous place to visit during the Fall because... The peacefulness. The harvest is over, the work in the vineyards is done, and it is very quiet and almost mystical with fog.

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ETVOILAVIN

Navigate St. Helena

LIKE A LOCAL Photography by Tubay Yabut

Andrew Di Clementi HARVEST TABLE Pastry Chef

Must-visit Underrated Spot in St. Helena? Giugni WF & Son Grocery would be my most favorite underrated spot in st Helena. Great affordable giant sandwiches, large selection of house made deli items, friendly service, easy non pretentious grab and go lunch.

Levi Mezick

Originally from Virginia, Executive Chef Levi Mezick brings a wealth of culinary expertise to Harvest Table. HARVEST TABLE Realizing early on that his passion Executive Chef lay in the craft of food, Levi began his career as a prep cook at the Relais & Chateaux property Clifton Inn in Charlottesville, VA at the age of 17. His impressive 20-year resume includes positions at renowned chef Daniel Boulud’s flagship restaurant Daniel and Café Boulud, stints at Oceana and Thomas Keller’s three Michelin star Per Se, as well as a European stage tour, which included stops at the famed Enoteca Pinchiorri in Florence, Italy. As Executive Chef of Harvest Table, he’s found incredible excitement with the newly planted culinary garden surrounding the soon-toopen restaurant featuring hundreds of plants, herbs, botanicals, berries and more. “Laura’s enthusiasm is infectious,” Mezick says of Culinary Horticulturalist Laura McNiff. “I came from the ‘Salad Bowl of the World’ and now to be growing all varieties of produce such as cardoons, purple kohlrabi, and bronze fennel right at my doorstep is incredible. I love that I have the ability to control the quality of the product and harvest at its peak.”

St. Helena is a fabulous place to visit during the Fall because... The colors are stunning, and the excitement about harvest is contagious.

Harvest Table Favorites Marinated Calamari Cucumber Gazpacho, Espelette Pepper

Dark Chocolate Silk Torte, Fresh Raspberries, Bittersweet Ganache, Raspberry Sorbet Yellowfin Tuna Fennel Yogurt, Pickled Fresno Pepper, Radish

Must-visit Underrated Spot in St. Helena? I think that the most underrated spot in St Helena would be the Park. It is a great venue to enjoy with the family. There is a place for the little ones and it is a social gathering for adults as well. The Weekly farmers market is also there.

St. Helena is a fabulous place to visit during the Fall because... Because of the smell of fresh crushed grapes fills the whole valley. St Helena is especially amazing because of the how many trees are located along the streets. As the seasons change so do the leaves.

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Roasted Carrots Buttermilk, Vadouvan, Granola

STHELENAUNCORKED

Other local gems Model Bakery Steve Levecque HALL & WALT WINES Director of Winemaking Photo courtesy of Hall Wines Photo credit AK Sandhu Open for breakfast until 5 pm, this 1920’s building with everything baked in an old brick oven owned by Karen Mitchell has been providing locals and restaurants the best breads for almost 26 years now. With no hesitations, I will drive 60 miles in each direction to purchase a weeks’ worth of English Muffins for personal consumption. themodelbakery.com

Woodhouse Chocolates

THROUGH THE GRAPEVINE Photo credit AK Sandhu John and Tracy Anderson’s sweet love child. This shop houses some of the most luxurious handcrafted chocolates I’ve ever tasted. Borne out of their desire for exceptional Belgian chocolates, these gourmet treats are not only eye candy but transports you to luscious bliss with each bite. From chocolates and caramels to truffle bars, Woodhouse Chocolates make the most delightful wine pairing!

What drew you to wine-making? I love this profession. Wine-making is a unique blend of science, I and the understandings of the intricacies in growing grapevines. I have always been analytical and tend to downplay its importance in winemaking. I prefer working collaboratively in the vineyard with my team and our many grower partners. Napa Valley has extra ordinary diversity and spending a career understanding how to properly utilize this to bring compelling, vineyard-driven wines to bottle and to peoples' tables continues to be a driving force for me.

woodhousechocolate.com

How would you describe your wine-making style?

V Sattui Winery

Photo courtesy of V Sattui A consistently welcoming, delicious and authentic Wine Country experience for guests, V. Sattui provides an impressively robust marketplace and cheese shop, gift store, multiple tasting rooms, and expansive picnic grounds, which make it a destination unlike any other in Wine Country. vsattui.com

Wine should at once be both delicious and compelling. I strive to make Napa Valley Cabernet Sauvignon that is focused on mouth feel and texture. I try to honor the vineyard story, opting to make wines without manipulation and as honestly as possible. I let native yeast, residents of the Vineyard, ferment the juice. I employ techniques and strategies that are gentle and allow the expression of the Vineyard to take center stage such as long, native malolactic fermentations in barrel. Avoiding fining and filtration and not racking wine during its aging in barrel.

Besides your own, what are your other favorite wines? I am currently on a Sicilian wine-drinking kick. Also frequenting our table are Mendocino whites and Pinots. And of course, Burgundies of all stripes are always welcome at Chez Levecque.

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Photographer: Rod Rosete www.rodrosetephoto.com Stylist and Creative Director: Allison Cartagena Models: Victoria Peyser of Halvorson Model Management and Erica Montanez Hair and Makeup: Jessie Hoang and Kristalyn Martarano Assistant: Jared Hsu Issue 17

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Woven Sweater: H&M Hat: BCBG Shoes: Mossimo

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GEV EVENTS

By Kathryn Holland Besser Photography by Brian Wong

ure culinary magic happens when you pair rising young chef Nicholas Eftimiou with mature wine sage Sean Thackrey. In late June, Pathos Organic Kitchen hosted a sublime winemaker dinner with Thackrey & Co.’s venerated winemaker. Arranged in chapters, each course was skillfully paired with a wine produced and selected by Sean himself. Offering a discourse worthy of a Socratic pupil, the winemaker/Renaissance man held forth on a free range of topics including art, wine and philosophy. Meanwhile, Chef Eftimiou and staff turned out dish after splendid dish. The opening chapter, Oretiko, offered a house-cured anchovy atop a yellow Goddess watermelon garnished with salted kumquat, pink peppercorns and shallot threads. The salty-sweet combination of fish and fruit was adroitly complemented by Thackrey & Co.’s La Pleiade, a crisp California white blend. Salata, the second chapter, centered on a ‘love apple’ trio: River Dog Farms fried green tomatoes plus red and yellow cherry tomatoes served with feta mousse, pluot chutney, shallot confit, basil oil, mini charms and sungolds. Paired with Thackrey & Co’s “Fifi” Rose (made from Sangiovese grapes), both dish and wine teased late summer harvests. The third chapter, Thalassina, showcased Chef Eftimiou’s expert hand with seafood. The sablefish was perfectly pan-seared and rested on a bed of horta, a variety of dandelion from Greece that is among the world’s healthiest greens. An apricot-absinthe puree, blackberry Issue 17

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The fascinating and enigmatic winemaker Sean Thackrey

gastrique along with pine nuts and currants provided a lightly sweet contrast to the silky filet. Sean Thackrey’s one-of-a-kind Viognier, “Lyra” (Knights Valley, 2012) provided lush and seductive top notes. Kyrio Piato, the fourth chapter, featured Devil’s Gulch Ranch oven-roasted rabbit alongside pearl onions, round carrots, morels and a dried blueberry demi-glace. It was accompanied by the knock-yoursocks-off 2012 Pinot Noir “Andromeda”. The added intensity of this particular Pinot comes from the ‘hens and chicks’ character of the Devil’s Gulch Ranch grown grapes; the tiny ‘chick’ grapes are mostly skin and provide extra tannins. The epilogue, aptly named Epithorpio, featured a brûlée of summer fruits (Black

Mission figs, plums and Bing cherries) topped with a Vinsanto-Sour Cherry glaze and a fresh sweet corn mousse. The unexpected gift of Thackrey & Co.’s 2010 Rossi Vineyard “Orion” from St. Helena (a special surprise from Sean) brought the exquisite meal to a satisfying close. Aristotle defined pathos as “awakening emotion”. This was overwhelmingly evident via the evening’s stellar offerings – both food and wine evoking the pleasure of sun-kissed afternoons in the Greek isles. To learn more about PATHOS and their upcoming events , visit the company's website at www.pathosrestaurant.com

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DISHES DU JOUR 1. Pan-seared sablefish, horta, apricot-absinthe puree, blackberry gastrique 2. 'Blood of Medusa' cocktail featuring Templeton Rye 3. Brûléed plums 4. Yellow Watermelon Plank, house-cured in olive oil and citrus sardine, preserved kumquat and opal basil 5. Devil’s Gulch Ranch ovenroasted rabbit, pearl onions, round carrots, morels, dried blueberry demi-glace 6. Miniature decorative flowers scattered all over the table added a charming touch to our dinner 7. Brûlée of summer fruits, Vinsanto-Sour Cherry glaze, sweet corn mousse

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SUGARFINA SANTANA ROW OPENING Candy Boutique for Grown-Ups Opens in San Jose’s Premium Shopping Location

By Kathryn Holland Besser Images by Paul Ferradas Photography

an Jose got a little bit sweeter when Sugarfina hosted a private opening party on August 27th at their brand-new boutique in Santana Row. Guests were transported to "grown up candy heaven", met co-founders and sweethearts, Rosie O'Neill and Josh Resnick, and sampled gourmet confections sourced from around the world. The Sugarfina boutique at Santana Row is located at 377 Santana Row, San Jose 95128, across from Ted Baker. Boutique hours are: 10am-9pm Monday through Thursday, 10am-10pm Friday and Saturday, 11am-8pm Sunday. To learn more about Sugarfina, visit the company's website at www.sugarfina.com or call 1-855-SUGARFINA

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Rosie Oâ&#x20AC;&#x2122;Neill & Josh Resnick

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n July 28th, Plumed Horse celebrated its Wine Spectator Grand Award in the 2015 “Restaurant Wine Awards.” Eighty-one restaurants world-wide have received this recognition this year, and Plumed Horse is one of 15 restaurants within California. The Grand Award is the highest level to be awarded by Wine Spectator. For the last 9 years, Plumed Horse has been a recipient of Wine Spectator’s “Award of Excellence”. “This marks an important milestone for Plumed Horse. Ascension to the Grand Award has been a goal of the restaurant from the day we took over ownership and remodeled the restaurant 10 years ago. We are very pleased to be recognized as having one of the world’s finest wine programs complementing our menu offerings,” said Joshua Weeks, owner and general manager of Plumed Horse. The 7 year Michelin Star veteran has a selection of over 3,000 wines and an inventory of over 15,300 bottles showcased in a custom-made 3-story, glass wine cellar. The architect of the wine list is Wine Director Jeffrey Perisho. Perisho has created one of the finest wine collections in the world offering some of the rarest, private cellar vintages. The Wine Spectator Restaurant Awards Program has been honoring the world’s best wine programs since 1981. The restaurant is also known for extensive Champagne cart offerings to pair with Executive Chef Peter Armellino's seasonal multi-course Tasting Menu. The winners were announced July 6th and was featured in the August 31st edition of Wine Spectator. “Based on a strong showing of contenders, Wine Spectator's 2015 Restaurant Awards program has promoted eight restaurants to Grand Award status, the highest recognition for a restaurant wine list. That's the largest class since 1993,” wrote Gillian Sciaretta of Wine Spectator. For more information visit www.plumedhorse.com

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By Eileen Solis Rogers Photography by Rey Del Fierro

t was a feast for the senses at the fourth musical celebration and benefit for the Zheng Cao Merola Endowment at Uncle Yu’s at the Vineyards in Livermore, California. The warm summer evening began with a wine reception featuring Livermore Valley wines from Kalin Cellars and Mia Nipote accompanied by hors d’ oeuvres including Sweet & Sour Mushrooms, Asparagus Corn Soup, Mini Wild Salmon Puff Rolls and Mini Gougeres. As guests mingled in anticipation of the operatic evening, a silent auction benefiting the Zheng Cao Merola Endowment took place. Auction items included a painting by artist Elizabeth Barlow representing Zheng Cao’s musical life. Zheng, a Chinese-born American mezzo-soprano, lost her battle to lung cancer in February 2013 and is beloved by all San Franciscans who had the privilege to know her. The evening’s hosts were Sara Nealy, General Director of Festival Opera in Walnut Creek, California, Nicolle Foland, a seasoned San Francisco Opera soprano, and Nick Liang, President/Wine Director of Uncle Yu’s at the Vineyards. Each took turns in welcoming guests and helped build mounting excitement for world-renowned mezzo-soprano, Frederica von Stade and pianist Chun Mei Wilson, who performed a special tribute in honor of the late Zheng Cao. Nick Liang set the mood by serenading the crowd with his high tenor piece by Gaetano Donizetti. He explained that Zheng was very instrumental in his new-found passion for opera. Although he grew up with a deep appreciation for opera, he never saw himself actually being able to carry a tune! With much convincing and inspiration from Zheng, Nick now adds opera to his repertoire of impressive talents. Operatic Diva Frederica von Stade, accustomed to the usual grandiose setting of a theatrical stage, stole the show as she took center stage in the intimate setting, sans props, and wowed the audience with her mesmerizing voice. Clad in Zheng’s red silk robe and signature red shoes, Frederica enchanted with arias about roses. A crowd favorite was her performance of ‘La Vie En Rose’ which was both captivating and lent insight into her beautiful friendship with Zheng. She dedicated arias to Zheng’s father and Nicolle Foland, who also shared a deep friendship with the late Zheng.

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Dinner included Uncle Yu’s at the Vineyards’ signature dishes of dancing prawns with walnuts and yams, honey wasabi sauce, baked buns with taro root mousse paired with Malvasia Bianca “Del Arroyo Vineyard”, Occasio, Livermore 2014, and Seared Kobe beef tri-tip with organic baby carrots, shiitake mushrooms, pearl onions, vegetable tart and mandarin noodles paired with Cabernet Sauvignon, Occasio “Heritage”, Livermore 2012. Dessert was an exotic bomba with Angelica, Occasio, Livermore Valley 2012. The gastronomic pleasures of Uncle Yu’s cuisine showcased another of Nick Liang’s many talents, serving as President and Wine Director and flawlessly executing a farm-to-table menu that fused traditional Chinese cuisine with modern contemporary dishes, matched by an impressive wine pairing. It was a beautiful evening filled with a heightened appreciation for music, food and wine, a true winner in annals of Bay Area philanthropic events. GEV looks forward to next year’s celebration as Zheng Cao’s legacy lives on. To find out more about upcoming events for Zheng Cao’s Merola Fund, visit Uncle Yu’s at the Vineyard at 39 S. Livermore Ave. Livermore, CA 94550 or visit uncleyusvineyard.com 111

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SHOW-STOPPERS AT THE 2015 MOONLIGHT & MUSIC BALL

Images by Drew Altizer Photography

Belinda Berry & Tom Barrett

Deepa Pakianathan, Carolyn Chandler & Ann Girard

Yuka Uehara

Karen Caldwell

Mary Beth Shimmon

Komal Shah

Theodore Brown, Dan Cronan, Shannon Cronan, Mike Milstein & Sandra Farris

ibrant glamour ruled the opening of the 93rd season of the San Francisco Opera where both men and ladies donned couture creations from the likes of Oscar de la Renta, Carolina Herrera, Brioni, Ralph Lauren and Tom Ford to name a few. Although attended by San Francisco’s luminaries, the atmosphere was far from pretentious and just a whole lot of fun for all in attendance. One of our favorite looks from the gala was a fascinating gown made of neckties from fashion icon Belinda Berry. Issue 17

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Maryam Muduroglu, Charlot Malin & Sobia Shaikh

Paul & Nancy Pelosi

Scotty Morris & Heide Betz

Michael & Marilyn Cabak

Denise Hale

Dede Wilsey

Willie Brown & Sonya Molodetskaya

Joel Goodrich & Clara Shayevich

Sallie & Leon Huntting

Barbara Brookins-Schneider, Afsaneh Akhtari & Carolyn Chandler

Navid Armstrong, Patricia Ferrin Loucks & Diane Carlson

Allison Speer

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VALENTINO CELEBRATES

Images by Drew Altizer Photography

Dagmar Dolby & Willie Brown

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Allison Speer

Carolyn Chang

Farrah Makras & Sonya Molodetskaya

Meredith Darrow

Mimi Haas & Becca Prowda

Dede Wilsey

Komal Shah

Victoria Yeager

Sarah Somberg & Mary Gonsalves Kinney

Dagmar Dolby

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Images by Drew Altizer Photography

Samantha Hartwell

Laurie Diab, Benjamin Osgood, Kyle Brisby, Jorge Jaramillo, Shanon Eliot & Lauren Groff

an Francisco Opera's BRAVO! CLUB is a group of young adults dedicated to building a new audience for San Francisco Opera. Founded in 1991, BRAVO! CLUB has an annual membership of over 500 Bay Area professionals and hosts a variety of educational and performance-related events in support of San Francisco Opera. Issue 17

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Christopher Wiseman & Stanley Michael

Lauren Graff, Bailey Haws, Emily Brown & Megan Graff

If you enjoy opera, or have always wanted to learn more, BRAVO! CLUB offers you a chance to experience San Francisco Opera with other arts lovers aged 21–40. They offer significant savings on tickets through their BRAVO! Tix program and three BRAVO! subscription series. The annual membership fee is $60. Join today by visiting https://sfopera.com/bravotix/index.aspx

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Jordan Gardner & Victoria Weatherford

Alex Petalas & Carolina Selbeg

Paul Hlavaty & Joey Yoo

Benjamin Osgood & Alex Petalas

Julie Hall, Nayana Ghantiwala & Veronica Rivas-Tramontozzi

Dominic Zoey, Monica Balle, Jaime Culmenares & Brynn Levy

Justin Banks, Shannyn Bessoni & John Hopkins

Vita Wiseman & Rada Katz

Katrina Ponina & Jack Pershing

Simone Derayeh

Nav Chaudhry, Jimi Harris & Chandan Kaur

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By Genevieve Dee Images by Drew Altizer Photography

he Richmond Ermet Aid Foundation [REAF] presented its annual flagship event Help is On The Way XXI in late August. At the stately Palace of Fine Arts, guests were treated to a variety show that included music, dance and comedy performances as well as an elegantly curated fashion show. This year’s star-studded lineup featured Susan Anton, Carole Cook, Lea Bourgade, Jake Simpson, Scott Nevins, John Lloyd Young, Paula West, Loretta Devine, Constantine Maroulis and Nikki and Ethan White of White Tree Fine Art. Love and support radiated through each performance. Attendees showed overwhelming generosity at the silent and live auctions led by Foodie Chap, Liam Mayclem. Making it a family affair, Richard Blum generously donated $10,000, wife Senator Diane Feinstein offered several of her paintings for the silent auction while daughter Eileen Blum Bourgade served on the Host Committee and granddaughter Lea Bourgade, a virtuoso violinist, entertained with a passionate rendition of Tambourin Chinois.

Gala Co-Chair Sophie Azouaou reads an honorary letter for Help Is on The Way Gala from Lt. Gov. Gavin Newsom

On hand to receive certificates from the city presented by Richard Blum, Lt. Gov. Gavin Newsom and Sophie Azouaou, were REAF Executive Director and CEO, Ken Henderson and Chairman of the Board Joe Seiler. This year’s beneficiaries were Meals on Wheels of San Francisco and San Francisco AIDS Foundation. For more information, richmondermet.org

please

visit,

Susan Anton Issue 17

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Loretta Devine

John Lloyd Young

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Linda McGeevHermine Mnatsakanian, Sophie Azouaou, Lisa Kang & Lea Bourgade

Lea Bourgade

Paula West

Jake Simpson

Constantine Maroulis

Donna Sachet

Mark Calvano, Marybeth Lamotte, Pernella Sommerville, Joel Goodrich, Beth Schnitzer & Aubrey Brewster.

Joe Seiler & Ken Henderson

Richard Blum & Sophie Azouaou

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Images by Devlin Shand for Drew Altizer Photography

reguet and its President and CEO, Marc A. Hayek, honor its 240th anniversary with a milestone—the largest exhibition of Breguet timepieces ever to be shown in the American continent. On Wednesday, September 16th, an estimated 300 guests – members of the press as well as VIPs – were invited to the Legion of Honor in San Francisco to preview the exhibition “Breguet: Art and Innovation in Watchmaking” at an exclusive evening gala. This retrospective is arguably the most expansive collection of timepieces by a single brand ever to be curated by a major art museum. It is open to the public from September 19, 2015 through January 10, 2016. For more information on the exhibit visit legionofhonor.famsf.org/exhibitions/breguet

Kelly Rutherford & Emmanuel Breguet

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Leila Mansour, Kelly Rutherford & Liliana Chen

Julian Cox & Martin Chapman

Asmiak Akoypan, Emmanuel Breguet & Mike Mazmanyan

Richard Benefield & Lucy Hamilton

Richard Benefield, Dede Wilsey, Stephanie Marver & Jim Marver

Vincent Laucella & Leila Mansour

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ecently completing its multi-phase transformative renovation in March 2015, the Ritz-Carlton, San Francisco has joined forces with legendary winemaker Jean-Charles Boisset to unveil a new luxury tasting lounge in the hotel lobby. The JCB Tasting Lounge, which is now open to the public, not only offers wine tastings and light fare – perfect for private dinners, breakout sessions, charity receptions, intimate gatherings, and more – but the sophisticated space also houses a retail boutique. Combining two luxury icons – theRitz-Carlton, San Francisco and Jean-Charles Boisset – this ultra-chic tasting lounge creates an unparalleled wine experience. Complementing the hotel’s fresh and modern transformation inspired by the Bay Area and couture fashion, The JCB Tasting Lounge offers rare and exclusive wines in an intimate setting that exudes vibrancy and opulence. The interiors and design, along with Jean-Charles Boisset’s own line of custom accessories create a lavish ambiance for the wine connoisseur. “We’re excited to be joining with world-renowned winemaker Jean-Charles Boisset,” says General Manager Bruce Gorelick. “Through our commitment to personify the City by the Bay, The JCB Tasting Lounge seamlessly blends California’s rich history in wines with our hotel’s new couture fashion design to inspire new memories for our guests.” The retail boutique at The JCB Tasting Lounge, designed by Jean-Charles Boisset and Joshua Rowland Interiors, Inc., adds an additional level of flair to match the wine tasting experience and the JCB wine collection. A selection of gifts ranging from JCB-branded items such as custom-designed jewelry, candles, wine accessories and perfumes, to select merchandise from Baccarat, Christofle, Bernardaud, and Goyard are available for purchase. “We’re so honored to be partnering with the Ritz-Carlton, San Francisco on this extraordinary new wine destination that is an extension of what we offer our guests in Issue 17

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Northern California wine country and now will be exclusively available for their elite guests,” says Proprietor of Boisset Collection Jean-Charles Boisset. “The JCB Tasting Lounge unites the world of wine and fashion in a luxurious tasting experience that illuminates and then transcends terroir, reaching beyond the traditional confines of wine to embody style and sophistication. The JCB Tasting Lounge will also serve as a concierge providing guests of the Ritz-Carlton, San Francisco with unique and engaging visitor experiences with direct access to the wine country for visits to any of our properties, including: Raymond Vineyards, DeLoach Vineyards, Buena Vista Winery and Historic Wine Tool Museum and also to visit our JCB Lounges in St. Helena, Santa Rosa and Sonoma – and soon to come, Yountville.” The JCB Tasting Lounge offers exclusive wine tasting flights, ranging from $50 to $100 per person, and includes some of the most decadent, exquisite, limited wines within the Boisset Collection. Guests are invited to enjoy the tasting flights with specially curated food options from Chef de Cuisine Michael Rotondo of the hotel’s award-winning Parallel 37. From Crispy Liberty Farm Duck Fritter with

Kumquat Relish and Flank Steak Steam Bun with Horseradish and Date Jam on the ‘Savory Flight’ to Nectarine and White Chocolate Bon Bons with Apricot and Chamomile, and Blueberry Pate de Fruit with Dark Chocolate Ganache on the ‘Dessert Flight,’ guests can indulge in these exquisite offerings – perfectly complementing the rare wines. The ‘Savory Flight’ costs $38 per person and the ‘Dessert Flight’ costs $28 per person. Additional bites include an Artisanal Cheese Plate with Grilled Sour Dough and Accoutrements for $28, Caramelized Fig and Serrano Ham Flat Bread for $21, and 10 oz. White Sturgeon Caviar with Lobster Essence for $115. The JCB Tasting Lounge also offers guests at the Ritz-Carlton, San Francisco an exclusive private event space for up to 14 guests that is luxuriously appointed with an eight-person sit down table, four-person bar, and two-banquets. The Tasting Lounge is open daily from 11 a.m. to 7 p.m. For more information, call 1 (415) 296-2329 or visit boissetcollection.com, jcbwine.com or ritzcarlton.com/sanfrancisco

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Beth Schnitzer, Patrick Egan, Judy Hunt, James Bardwell & Liza Zimmerman

Jean-Charles Boisset & Kaye Cloutman

Kelly Mitchell, Joshua Rowland, Deborah Parker Wong & Vince Mitchell

Tamara Stanfill

Clara Shayevich & Ali Ghanbarian

Allison Smith & James Bardwell

JCB shows us a jewel-encrusted wine bottle he designed.

Shelly Auyeung & Deborah Grossman

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Images by Susana Bates for Drew Altizer Photography

apa Valley Festival del Sole announced record setting results following the conclusion of its tenth season. Over the course of the ten-day celebration, the festival welcomed more than 10,000 attendees to 60 events at nearly 40 venues throughout the Napa Valley. More than 150 wineries, hotels, resorts, theaters, restaurants, and vintners took part in Festival del Sole. One of the country’s premier summer events, the festival has put Napa Valley on the map as a cultural destination. "The continued growth and success of Festival del Sole is a testament to the widespread support we have received from our community,” said Board Chairman Darioush Khaledi. “Countless individuals have embraced the idea that the Napa Valley is a place where arts and culture are celebrated as much as food and wine. This year’s milestone season is a triumph for the entire community.” The Festival Gala at Meadowood Napa Valley, under the leadership of Maggie Oetgen and the Gala Committee, raised a record $1.6 million with proceeds supporting the festival’s free and low-cost concert opportunities for local residents as well as Napa County public school arts education programs. This year’s Fund A Need raised $430,000, doubling last year’s results, and will help establish an arts education fund in honor of longtime festival supporter and board member Margrit Mondavi. The 450 guests at the sold-out gala were treated to a private concert by Academy Award-winner Kevin Spacey and a surprise appearance by Grammy Award-winning singer Patti Austin. Estate Events by Meadowood provided a sumptuous dinner paired with fine wines from Acacia Vineyards, Beaulieu Vineyards, Hewitt, Provenance Vineyards and Sterling.

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Following dinner, auctioneer Fritz Hatton led a lively and spirited auction of a dozen lots offering once-in-a-lifetime experiences, including a red carpet event with Kevin Spacey for the premiere of Elvis & Nixon; a seven-night adventure on private estates in Argentina and Uruguay; watching the Il Palio di Siena horse race from a private apartment overlooking the piazza; a trip along Highway One with Darioush and Shahpar Khaledi in your own personal Bentley; a cameo on-stage appearance in a Broadway musical; and an historic collection of Robert Mondavi Reserve Cabernet Sauvignon including a 1978 double magnum hand painted and signed by Margrit Mondavi. The highest grossing bid of the evening was $250,000 for the Founder's Lot: Cuba Libre! featuring dinner with Gloria Estefan in Miami followed by a cultural exchange trip to Cuba with festival co-founder and president Rick Walker and his wife Karen. New to the roster of Festival del Sole events were a "Town & Country Cook-Off," the centerpiece of the annual Taste of Napa that pitted San Francisco and Napa chef teams

against each other in competition; a 5k and 10K Sun Run benefitting the Napa County Alliance for Arts Education; and three nights of Free Films at 500 First Street. A series of surprises were presented to guests, including a spectacular fireworks display at Opus One during the Founders Dinner, co-hosted by Bouchaine Vineyards; an exceptional vertical dance performance by Bandaloop on the stone wall of Quintessa; and an appearance by Franc D'Ambrosio, the longest-running star of Phantom of the Opera. Memorable performances included the Dance Gala, which featured 12 dancers from the world’s leading ballet companies on one stage; the astonishing soprano Nadine Sierra who came in as a last-minute replacement on Opening Night; the heartfelt performance by the Young People's Chorus of New York City that left the audience in tears of joy; and jazz legend Herb Alpert, who sang with his wife Lani Hall in the intimate courtyard at Castello di Amorosa. A complete list of performances and events is available at www.festivaldelsole.org.

red carpet events

Donna Long, Jean-Charles Boisset, Jeanne Lawrence & Dede Wilsey

Nadine Weil & Todd Traina

Isabel Allende & Agustin Huneeus

Carmen Policy, Pamala & Ted Deikel

Kathryn Hall & Gail Policy

Maria Manetti Shrem, Gordon Getty & Tatiana Copeland

Shahpar & Darioush Khaledi

Serge & Tatiana Sorokko

Charles Letourneau & Midori

Athena & Timothy Blackburn

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GEV EVENTS Images by Drew Altizer Photography

tyle took center stage at this exclusive luncheon, co-hosted by Neiman Marcus and HALL Wines. The afternoon affair at the Rutherford estate of Ambassador Kathryn Hall and her husband Craig featured a fashion presentation, complete with models mingling throughout, showcasing vaunted Italian designer Brunello Cucinelli's Fall 2015 collection.

This alfresco luncheon was hosted in honor of Ann Getty, a style doyenne known for her exquisite taste. It was a natural fit for the Halls, whose passion for art is made evident throughout their extensive collection, which includes works by some of the most celebrated contemporary artists, including Gerhard Richter, Jackson Pollock, Frank Stella and Roy Lichtenstein. With food from the all-star team at Meadowood, paired with HALL’s vivid and delicious wines, this was one of the truly memorable events where attendees had the opportunity to experience an intimate, fun afternoon at the home of one of Napa Valley’s most gracious couples. The festival’s tribute to Ann and Gordon Getty was generously underwritten by Jan Shrem and Maria Manetti Shrem.

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Images by Drew Altizer Photography

evin Spacey – two-time Academy Award winner, Golden Globe Award winner, and star of the Netflix hit House of Cards – headlined a spectacular evening of music and glamour benefitting Festival del Sole and Napa County public school arts education initiatives.

Maggie & Stephen Oetgen

Maria Manetti Shrem & Margrit Mondavi

The celebration, reminiscent of a nightclub during Hollywood’s Golden Era, was held on the newly designed fairways of Meadowood Napa Valley. After a sun-dappled reception, guests were invited behind the velvet rope for a delectable dinner under the stars, prepared by Meadowood’s culinary dream team, paired with distinguished wines from the vaults of Acacia, Beaulieu Vineyards, Hewitt, Provenance & Sterling. Kevin Spacey brought his star power to the festival stage to perform standards from the swing era and popular classics from the Great American Songbook. The evening culminated with a high-energy live auction featuring a dozen exclusive luxury lots.

Patti Austin, Maria Manetti Shrem, Jan Shrem, Jean-Charles Boisset & Gina Gallo

Kevin Spacey

Michael Purdy, Karen Caldwell & Jay Jeffers

Teresa Rodriguez, Kelly Carter & Sophie Azouaou

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By Kaye Cloutman Photography by Brian Wong

JT Snow, Dennis Brown, Shiela Natividad & Dana Stubblefield

Adonal Foyle, Steve James (Rye on the Road), Supervisor London Breed

ith its successful conclusion, the 2nd Annual Snowman Classic Celebrity Cocktail Competition at the stunning Omni Hotel in San Francisco set and then raised the bar of fundraising to a truly fun and exciting experience. Where else would you get an intimate up-close opportunity to mingle and party with legendary personalities in the sports world while enjoying concoctions created by mixology heavyweights in the local food and beverage industry at the same time? Among this year’s celebrity participants included Hunter Pence, Dusty Baker, George Kontos, Crystal Lee, London Breed, Dennis Brown, Robin Lopez, Matt Duffy, Festus Ezeli, Ben Flajnik, Dana Stubblefield, Adonal Foyle and TJ Ward. Equal parts ebullient, sentimental, boisterous and nostalgic, the evening was far from dull with tandem hosts SF Giant JT Snow and Top Chef Alumnus celebrity chef Ryan Scott charming everyone with their quick wit and amusing quips. Not to be missed were the supportive local bartenders, namely Richard Duarte (25 Lusk), Emilie Herman (ABV%), Steve James & Jager Stewart (Rye on the Road), Sheila Natividad (Bob’s Steak and Chophouse), Jay Pouliot (Devil’s Acre), Michael Sedlacek (Range), and Rachel Shaw (Slanted Door) who provided insightful bartending guidance and were paired with celebrities competing in three rounds to make the best cocktail drinks. Proceeds from the event benefits The Snow Foundation, which was founded by former SF Giant and 6-Time Golden Glove Winner JT Snow and his younger sister Stephanie Snow Gebel, funds innovative research focused on finding a cure for the worst form of diabetes, Wolfram syndrome, at the University of Washington in St. Louis. The research that the Snow Foundation funds is spearheaded by Samuel E. Schechter Professor of Medicine Dr. Fumihiko Urano, MD, whose main focus is to find a cure for juvenile diabetes. The renowned doctor and researcher uses stem cell-based therapeutics and gene-based diagnostics. After Stephanie’s daughter Raquel was diagnosed with Wolfram syndrome, Stephanie and JT immediately put their heads and resources together to start the Snow Foundation. Stephanie’s relentless passion as a mother and JT’s devotion as a brother and influence as a public figure has greatly impacted diabetes research progress so far. More information about The Snow Foundation can be found at TheSnowFoundation.org.

Hunter Pence & Jay Poulioy (The Devil’s Acre) Issue 17

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By Genevieve Dee Photography by Rey Del Fierro

ndless summer days filled with sunshine and cooled by gentle breezes provided idyllic conditions for The Bank of the West Classic Tennis Tournament. An action-packed week of world class tennis was on display at the Taube Family Tennis Stadium at Stanford University, Palo Alto. Players from all over the world competed in single and/or doubles matches in a single elimination format. Balls traveling across the net in excess of 100mph are at once exciting, inspiring and jaw-dropping. Signature grunts as distinguishing as fingerprints were audible as balls were rallied, lobbed and smashed. The intimate setting enabled fans to get up close to the players. Crowd favorites included Carolina Wozniacki, Karolina Pliskova, Agnieszka Radwanska Carla Suarez Navarro as well as those with locals ties such as Cici Bellis , Madison Keys, Nicole Gibbs and Carol Zhao. Games aside, the Meet the Players Party was a particular highlight of the week. Fans seized the moment to obtain autographs, take photos and ask questions from their favorite players.

Carina Witthoeft

Madison Keys

Celebrity Cruises provided complimentary food and drink at the Plaza Club. Ladies Day was a fun-filled affair that included lunch, prizes and a photo opportunity with a surprise guest player. The prestigious Bank of the West Classic tournament continues to be a favorite for tennis enthusiasts and aficionados worldwide. For more information, please visit : bankofthewestclassic.com GEV Events Editor Genevieve Dee and Celebrity Cruisesâ&#x20AC;&#x2122; LaTonya Lawson and Rebecca Moore Issue 17

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The Spritz Marketing Team

At the VIP Section Caroline Garcia

Andrea Petkovic

Aleksandra Krunic

Nicole Gibbs

Angelique Kerber

Caroline Wozniacki

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