GEV Magazine 19.0 by GEV Media LLC

ISSUE

VOLUME TWO

CHASING THE NORTHERN LIGHTS

ENLIGHTENED EDINBURGH

HOW TO DECLUTTER YOUR 2016 WITH FAY WOLF

DOLIN ESTATE A Toast to the Malibu Coast Top Food Picks at #WFFS16 SHARON KAZAN HARRIS The Rare Cat of Wine Country YASMIN LE BON for Winser London

The Prime Time Powerhouse Allure of

NECAR ZADEGAN

Publisher

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 Liz Bernardo Culinary Director liz@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 Allison Cartagena Creative Director (Nor Cal) allison@gevmag.com Erin Eckert Creative Director (SoCal) erin@gevmag.com Tanya Cecchin Partnership Development Consultant tanya@gevmag.com FOR OTHER INQUIRIES info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304

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contributors The Food Patrol

Photographers

The Glam Squad

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

Tubay Yabut Scott Nobles Chris Miramon Angelo Palazzo Nash Bernardo Brian Wong Drew Altizer Mehrban Jam Rod Rosete Matthew Brandalise Leonid Malashenok Rebecca Sanabria Tim VanBergen Delvin Shand Michelle Edmunds Ramon Orlanes Rey Del Fierro Vicente Corona Mary Huynh Mathew Lodge John Roux Ryan Quiza

Karie Zarsky Bennett Bessie Anne Marie Gotti Awnalee Mohr Kelli Daley Kenya Aissa Ozzie Mendoza Alisher Akhunzhanov Liz Gonzales Sandra Badani Pearl Cabalan Monika Ka Rene Gonzales Shiree Collier Erika Pingatore Mike Solomon Donna French Diane Peralta Jasmine Cardenas Cassandra Weatherstone Lauren Widner

Contributing Writers Tamara Gorman Donna Kato Dr. Katerina Rozakis Trani Caity Shreve Maria Serquen

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 2016 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.

CONTENTS

What’s Inside? COVER STORY NECAR ZADEGAN

8 NECAR ZADEGAN of

Girlfriend’s Guide To Divorce FEATURE ARTICLES 20 ELLIOTT DOLIN 24 ENLIGHTENED EBINBURGH

30 CHASING THE NORTHERN LIGHTS 36 DECLUTTER YOUR 2016 WITH FAY WOLF 40 SHARON KAZAN HARRIS

24 ENLIGHTENED EDINBURGH

YASMIN LE BON for Winser London

48 YASMIN LE BON FOR WINSER LONDON 62 IMBUED IN SPLENDOR 72 TOP PICKS FROM THE 2016 #WFFS 74 SUPERBOWL PICKS 76 CHEF THOMAS RHODES OF OMNI SAN FRANCISCO

FEATURED EVENTS 82 DOLCE & GABBANA SF OPENING 84 BULGARI HOSTS BALLET GALA 2016

36 SHARON KAZAN HARRIS Issue 19

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DECLUTTER w/ FAY WOLF

86 OSCAR DELA RENTA COCKTAIL PARTY WITH BOAZ MAZOR

PARIS HAUTE COUTURE FASHION WEEK RUNWAY REPORT 88 ANTONIO ORTEGA SS16 90 PATUNA COUTURE SS16 92 DIDIT HEDIPRASETYO SS16

Editor's Note

Photography by Vincent Gotti

s we enter another year, we ask ourselves “What valuable wisdom have we gained from the last one that we need to carry with us this year?” For five years, GEV has been a passion project where everyone reveled in having a voice to share and to engage an audience who appreciated the energy and excitement generated by our grassroots-level startup. Having persevered through countless emotional, physical, family and business tribulations, we have always maintained our gratitude for the opportunity to serve you the best in world-class living with a West Coast flair, shining a spotlight on people and places - not just celebrities or well-known destinations, but focus rather on human beings who are really making a difference in the community and places which deserve much greater recognition. As we begin our calendar for this year, we start, rather sentimentally, by preparing for our temporary curtain call. It has been supremely memorable and rewarding while it lasted but I cannot in my heart ask everyone to keep working and giving their time pro bono. My tribe has been my pride and more than five years of selflessly dedicating their work to GEV is not what was originally intended, though I can’t begin to express how grateful I am to all of our staff, contributors and audience. What’s next? As with all start-ups, sometimes it becomes necessary to pause and take stock of where you've been and where you still need to go. With that in mind, we're taking a brief hiatus from our regular publishing schedule in order to focus on our long-standing business goals. We'll still be around, just on "simmer"rather than full boil. We look forward to a 2016 relaunch that will continue to bring you the best in food, fashion and lifestyle... stay tuned!

KAYE CLOUTMAN Editor-in-Chief kaye@gevmag.com

FACEBOOK.COM/GEVMAGAZINE TWITTER.COM/CLOUTWOMAN INSTAGRAM.COM/GEVMAGAZINE GEV MAGAZINE | 08

(TOP) The first ever GEV Core group meeting at Blackhawk Country club. (MIDDLE) Luncheon at Sharon Kazan Harris' Rarecat winery in Napa Valley (BOTTOM) With our Director of Photography Vincent Gotti who's really the magic behind most of the images and the direction we've taken in terms of visual content in GEV. We would like to express our utmost gratitude to the following people who helped put together our GEV Glam shoot: Josette Vigil Jelveh, Ozzie Mendoza, Brittni Joy Coleman for our Hair & Makeup, Ana Cecilia Ortega for assisting with styling, Chris Miramon for making sure the backdrop and lighting were set up properly, Cruz Coronado for teaching everyone how to pose like a beauty queen in front of the camera and last but certainly not least - Vincent Gotti for always capturing the best glam versions of ourselves on photos.

www.gevmag.com

The Fierce & Fabulous

NECAR ZADEGAN Photographer: Vincent Gotti

www.vincentgottiphotography.com Lighting and assistant: Chris Miramon Styling / Hair & Makeup: Josette Vigil Jelveh Executive Producer: Kaye Cloutman Shot entirely at: Dolin Malibu Estate Vineyards www.dolinestate.com Featured designers: Terani Couture www.teranicouture.com Ana Cecilia Ortega www.anaceciliaortega.com

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NECAR ZADEGAN

Deep red jewel-encrusted & fitted 2pc couture gown with chiffon cape $3,500 by Ana Cecilia Ortega

Red origami crisscross bodice silk dupioni sheath dress $995 by Ana Cecilia Ortega

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NECAR ZADEGAN

Terani Couture Black flirty cocktail dress with ballet neck line, cap sleeves, petite peplum, and finished with an embellished belt by Terani Couture $297

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NECAR ZADEGAN Terani Couture Blush jersey evening gown with branching embellishments that cover the cap sleeve, bodice, and lead onto the high hip. The dress is finished with a beaded belt and sheerly covered neckline. $737

Royal blue satin Beaded Mermaid gown $2,850 by Ana Cecilia Ortega

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NECAR ZADEGAN

Terani couture black strapless evening gown with sweetheart neckline and embellished lace underlay underneath the leather detailed bodice. The dress is finished with a dramatic satin mermaid skirt $526

CELEBRITY SPOTLIGHT

REAL TALK WITH NECAR ZADEGAN Whether lighting up the stage, a critically-acclaimed indie or leaving her mark on the past season of "Masters of Sex," "Girlfriend's Guide to Divorce" star, Necar Zadegan is definitely an electric talent to storm into Hollywood and is a force to be reckoned with as she reprises her role as powerful lawyer "Delia Banai". Zadegan's combination of brains, sex appeal and her captivating performance in the much talked about series promises to steal the show from the minute she walks on screen.

Interview by Kaye Cloutman

ON THE SECOND SEASON OF #GG2D "I'm very excited about Girlfriend's Guide to Divorce because it's the first show that I'm doing where I get to still be part of the next season and really grow my character. There's a lot of different things about this season but it feels like the way it's supposed to be. The story lines have more structure. It still feels like the first season only now we get to dive into each character's persona and get to know them deeper which makes it cool to be playing it and get to live in Delia' Banai's life".

ON HER ROLE AS DELIA BANAI "Delia's a fantastic character, I'm lucky to play her and develop her with the writers as the show goes on. Though she's really the “glamourpuss” of the show, she's totally not a girls girl at all and often takes what would generally be considered the man’s role in her relationships and that's basically her attitude towards her whole life for the most part. So of course I enjoy that, I truly do. But the thing about series television is that you never really know where the story will go, in fact Delia has already taken a few surprise turns that we hadn't anticipated when we had first begun this story, so you kind of have to allow the story to lead you, to just trust in it. That's one of the basic sentiments of this work and of life, in fact. So while sometimes it's scary, particularly because I like to be prepared in my work, like I'll go over things an inordinate amount of times in my preparation, ultimately it's my favorite part of it. The unknown reminds me to trust and that gives me freedom - something I take with me into the rest of my life".

ISSUE 19 | GEV MAGAZINE

Photo credit Vincent Gotti

ON NEW YEAR RESOLUTIONS "Oh Gosh! I try not to make resolutions but I end up making a bunch just the same. One thing for example is eliminating sugar - at times I can do it but when I can't, I just substitute it for something else like... wine. Also I have big plans for world domination in 2016 but don't worry, it's gonna be good".

THE KINDNESS PROJECT "In an election year, everything nowadays seems to revolve around politics. I was raised to think about social & human rights issues deeply. Having lived in the Bay area where it can be heavily political at times, many use that avenue to express their moral convictions. When it comes to causes and advocacy, I try to take a much simpler route – if there’s one thing I feel strongly about, it’s that people should have the freedom to exercise their basic human rights. Kindness will always be key to finding solutions to our common problems".

NECAR ZADEGAN

STRONG VS. SOFT

"People sometimes get intimidated with me because a lot of the roles I play are seemingly domineering, strong and self-aware women. On the other hand, I think the interesting thing about those kinds of characters is how much sensitivity and insecurity they have to hide in order to be that way. Sometimes you think being aggressive is a sign of strength but for me it’s actually stronger to be soft - it takes mad courage to show vulnerability and I would like to think that I have a good balance of both traits in real life".

Photo by: Dean Buscher/Bravo

HER REJUVENATING RITUAL

"I love baths and soaking. It doesn’t have to be fancy, a little Epsom salt definitely goes a long way, and having a serene living space to recharge your mind is important. I do a lot of meditating too, so when life gets crazy, being in this place and in a state of solace is when I can really be at peace with myself".

"My favorite scene? There are so many! I love shooting with all the girls, we have so much fun, it's like drama camp or something! The scenes from the prom were so fun to shoot because we were all made up in varietals of 80's-wear, which was hysterical. Mostly for us I think. We spend a lot of time watching the girls celebrate and find refuge in one another's support, but this season it's juxtaposed with more complex scenes that explore the journey of their friendships too as their relationships deepen, so we really get to play as actors within the ensemble on this show".

A TALE OF TWO WEDDINGS

"It’s funny because this season, my character’s story focused on her big wedding preparations, while in real life, I was actually getting ready for my sister’s wedding which required a major commitment of my time so I could help her. With all the demands of traveling to be with family, which I had to cut short to begin shooting the 2nd season of #GG2D, I really felt accomplished to be able to juggle family obligations with my career life and still manage to look glam and ready for the part of Delia Banai. It’s always great to push yourself your physical limits".

HER FAVORITE #GG2D SCENE

ON THE BRIGHT SIDE OF LIFE

"I’m just a naturally happy and positive person. I feel so lucky. I feel like anybody who lives on the West coast should never complain. We have so many great things going on for us here, I mean just look at where we’re shooting today! I’ve done photo shoots in many fantastic locations recently but none quite as breathtaking as the view of the ocean we have right here. So if ever you ever feel down, I suggest you immediately make a list of ten things that you are grateful for. You should make this a practice. Try doing this every night for a week and you’ll be surprised at the light it will shine in your heart".

Photo coutesy of Bravo

HER DREAM ROLE

"I love to work in different languages. I have a few times in the past and I'd like to revisit it again. Some of my favorite things are to work in accents, it was why I originally loved acting. So I suppose there are still a number of dream roles I've yet to encounter, particularly those that give me a chance to find different worlds, times, places, however that may be".

MORE ON NECAR Born in Karlsruhe, Germany and raised in San Francisco, California, Necar began her acting career in the theater at age 16 at the Edinburgh Fringe Festival in Scotland. She studied theater and dance on a performance scholarship from the University of California, Santa Barbara, where she graduated with degrees in literature and writing and soon thereafter returned to the stage in her Broadway debut opposite Robin Williams, as part of the original cast of the Tony Award-winning and Pulitzer Prize-nominated play "The Bengal Tiger at the Baghdad Zoo." Necar currently resides in Los Angeles, and devotes her rare free time staying active (swimming, hiking, dancing, Pilates, yoga) with her rescue dogs, English bulldog, Charlie, and Chihuahua named Sylvie. Necar speaks four languages (French, German, Farsi, and English) and also serves as the cultural ambassador for the Levantine Center Organization.

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ET VOILA VIN

DOLIN ESTATE

A TOAST TO THE MALIBU COAST Photography by Vincent Gotti

Wouldn't it be Nice: the birth of a vineyard A short conversation with Elliott Dolin reveals that he never takes anything he does lightly. He has worked hard and stayed true to himself and, in return, fate has guided him through the successful pursuit of his passions. Early on in his life, his passion for music led to a successful career as a professional musician, often playing bass alongside legends such as Johnny Cash, Willie Nelson and the Everly Brothers. Later in life, his work ethic and passion for creativity in business was rewarded in his commercial real estate investment business, Pacific Prime Properties. A childhood passion for cars led to his participation in some of the most significant automobile events in the world. And, his passion for love has been fulfilled by the twenty-two years he has shared with wife Lynn and two sons. Elliott often says, "Something always leads to something," a celestial phrase that is evident in the various aspects of his life. Dolin Malibu Estate Vineyards' origin dates back to 2005, when Elliott and Lynn, who had just hosted their marriage over two days on their secluded Malibu property, agreed it was time to develop the land surrounding their home. Being that much of it was on a sharp slope, the endeavor proved challenging. Suddenly it occurred to Dolin, "There's nothing more beautiful than a vineyard," he recalls, "and with the south-facing exposure on the coast, it just made sense." Issue 19

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Wine and music aficionado Elliott Dolin opens his doors to his stunning Malibu vineyard home to talk about where he plans to take his vision for Dolin Estates this year

â&#x20AC;&#x153;I grew up in Nashville but always wanted to live in California. I spent the summers here with my sister who married someone from Long Beach and immediately fell in love with the place plus I was a major fan of the Beach Boys music.â&#x20AC;?

DOLIN ESTATE

“While my wife and I were visiting the South of France, we met an entertainment lawyer based in LA who had an 11,000 bottle collection and puts together wine lunches with connoisseurs. Attendees were obligated to bring and share a respectable bottle so that’s what really immersed me in the art of wine appreciation. I remember tasting amazing wines from Bordeaux and Rhône and that’s what really lit the fire. After that, I took courses in UCLA for wine appreciation and a technical course called “Vintage” which is the study of wines from around the world”

Soon, as has occurred multiple times in Dolin's life, a serendipitous hobby became passionate profession. A true family effort, Dolin worked with Lynn and son Derek to develop the enterprise. They sought the help of Malibu's go-to vineyard manager, Bob Tobias, to plant the vineyard, and they found a local winemaking facility to make the first vintage. Though Elliott had been an avid red wine consumer and had originally expected to plant Bordeaux varietals, his aim was to make the best wine possible. Quickly, it was recognized that Malibu Coasts' cool foggy mornings and large diurnal shift, with temperatures averaging 54-degrees at night and 86-degrees during the day, were in fact perfect for growing Chardonnay. The site was laid out at a 45-degree eastward facing angle on the property's sharply grated, south-oriented slope. The vineyard's blend of Zuma volcanic soils and sandy loam were a perfect fit for Chardonnay Dijon 96 clone.

God Only Knows: wine's wild frontier, the Malibu Coast In the history of California wine, much of the focus tends to go to the Napa Valley, but in the mid-1800s Los Angeles County was the state's leading wine region with an annual production of four million gallons. Malibu has since become better known for beaches and celebrities than its vineyards, and the region has yet to establish a foundation of best practices for farming and vinification. "Following our first vintage, I realized the local infrastructure had not yet developed to a place where we could make the kind of wine to which we aspired," says Elliott. "Our vineyard manager, Bob Tobias, arranged a meeting with Kirby Anderson, a highly respected winemaker on the

Central Coast. I could tell he was a perfectionist like me, so we decided to bring him on as winemaker for the 2010 vintage." "I came in thinking Malibu was a frivolous place to make wine and best suited to hobbyists, but making wine at Dolin quickly straightened me out," says Kirby. "I can now say with certainty there will be great things coming from Malibu. The land is there; the weather is there; the funds for high-quality farming are there. The only thing missing with most Malibu wines, until recently, was the commitment to make it a serious game." While the Malibu Coast provides the potential to be a dream region for growing Chardonnay, its unique climate has yet to be fully explored. With the support of Vineyard Manager Bob Tobias, Elliott sought out additional consulting support from Coastal Vineyard Care Associates President Kevin Wilkinson in 2013. As vineyard refinements are made each vintage, Dolin will gain a greater overall understanding of the Malibu growing region, as well as the confidence and experience to implement practices with a proven track record.

Good Fermentations: vinification and winemaking Upon hiring Winemaker Kirby Anderson, production moved to a facility in the Central Coast which offered more advanced equipment, as well as the needed barrel space and proximity for the Central Coast Pinot Noir expansion. In the winery, Kirby adopts a non-interventionist approach to showcase the characteristics of the vineyard. He pays monthly visits to Malibu during the growing season to meet with Elliott, while closely monitoring ripeness.

ET VOILA VIN

Kirby is quick to acknowledge the need for time and experimentation to get to know the Malibu fruit, but the results already speak for themselves. "I try to always keep my emotions in check when making wine, but the potential of the Dolin Vineyard is so tremendous that I can't help but get excited," he says. "We are working with just five barrels, so we don't have the luxury of blending our way to a good wine. The fact that the wines are already this good says a lot about the quality of the vineyard, as well as Elliott and Lynn's willingness to do whatever it takes at every stage of production."

I Get Around: the Central Coast As Elliott sought expansion, he soon realized immediate resources in Malibu are limited, so he looked north. Knowing he wanted to continue the Dolin tradition of producing wines from the best grapes possible, he developed strong ties to many well regarded vineyards in the Central Coast. Between his positive and focused demeanor, as well as the support of having Kirby as winemaker, Dolin was able to purchase fruit from vineyards that would normally never consider supplying to a new producer. With the 2014 debut of Dolin Malibu Estate Vineyards' Central Coast Pinot Noirs, the winery will have a compressive lineup of wines representative of the best of the Central Coast and Malibu Coast.

Fun Fun Fun! Current releases include the 2011 Dolin Malibu Estate Vineyards Chardonnay ($39), and the 2012 Dolin Rose of Pinot Noir ($22). Wines may be purchased directly at www.dolinestate.com. For retail outlets and a list of restaurants carrying Dolin, please visit www.dolinestate.com/ wheretotaste.php.

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DOLIN ESTATE

ELLIOTT DOLIN

INSIDE THE MIND OF A VINTNER Interview by Kaye Cloutman

HIS 2016 GAMEPLAN

Photo courtesy of Dolin Estate

HIS WINE-MAKING STYLE "We strive to produce well-balanced wines. The components of fruit, acidity, tannins and the influence of oak must be in harmony with one another. Think of listening to the voices of Crosby, Stills, Nash and Young, The Eagles or The Beach Boys. Each component (or voice) contributes a different flavor (or note) and they must be brought together in the right proportion to create the most pleasing harmony. If one of the voices is too loud or one note is off pitch, it is no longer pleasing to the ear. Lush, or "smooth" mouth feel is another characteristic that we emphasize, particularly in our Chardonnay. To that end, all of our wines are fermented and aged in barrel, with varying percentages of new French oak (depending on the grape varietal). We are always careful to make sure that the oak plays a "supporting role" and does not overwhelm the fruit. Each of our four single-vineyard 2012 Pinot Noir offerings is produced by the same technique. By doing so, we allow the characteristics of each vineyard to stand out and express their unique landscape, soil and climate conditions."

HIS WINE + MUSIC PLAYLIST "Before making wine, I had successful career as a professional musician playing bass on stage and recordings with several legendary music acts. It was the Beach Boys that inspired me as a teenager to pick up an instrument and, in the 1980s, to make my way from Nashville to California. I’ve been a huge fan of the band ever since I was 13 years old, so I’d recommend a mix of Beach Boys classics to go with our wines. To get you started, I suggest “Surf’s Up” paired to our Rosé of Pinot Noir. Next, I’d pick up the pace with “Good Vibrations” and a glass of Dolin Estate Malibu Coast Chardonnay. For our Central Coast lineup that’s a no-brainer, I have to go with “I Get Around.”

"2016 promises to be a breakout year for Dolin Estate wines. We plan to continue to spread the word about the quality and potential of the Malibu Coast region. We just introduced our second Chardonnay from Malibu, which is sourced from the Malibu Newton Canyon AVA. We are also about to release two new Malibu Coast red blends. I think people will be astonished by the quality of the Bordeaux varietal fruit from the Malibu Coast. At the same time, we are continuing to explore additional opportunities to produce wines from the Central Coast. Our portfolio will soon consist of eight different wines. We do have a very significant event on the horizon in 2016. For the first time, we have been invited to participate in the "World of Pinot Noir" in Santa Barbara. It’s an honor to have the opportunity to pour alongside some of the finest producers from Oregon, France and beyond."

EMBRACING YOUR PASSION "In making a career change, I believe that it is important to have patience and to have reasonable expectations. There's nothing wrong with setting high goals, but one cannot expect to achieve them overnight. If you are pursuing your passion, you must be passionate about it! That will make it easier for you to "do what it takes" and persist until you achieve the results that you are seeking. To the greatest extent possible, try to affiliate, network, befriend, intern or be employed with others who are very successful in the field that you are pursuing. Aside from having the opportunity to learn from them, there may be potential future opportunities that arise from being associated with them. Do your homework in advancebefore making the change, learn as much as you can about the career you are pursuing. If there are college or university extension courses available, classroom or on-line, get as well educated as you can."

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wanderlust

icknamed “Athens of the North” in the mid-1700’s, Edinburgh played a leading role in the Age of Enlightenment that swept across Europe in the Eighteenth Century. A cosmopolitan city that fully embraces its tumultuous history, Edinburgh is a study in contrasts. The wide, neoclassical avenues of New Town epitomize Scottish Enlightenment ideals, while the narrow, cobbled alleyways of Old Town echo its dark and ghostly past. Historic attractions adjoin luxury shops, picturesque gardens and world-class restaurants. The vibrant dining scene features Michelin-starred luminaries such as Martin Wishart (Restaurant Martin Wishart, The Honours) and Tom Kitchin (The Kitchin) along with an exciting array of talented chefs reimagining classic Scottish cuisine. Issue 19

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The entrance to Edinburgh Castle

wanderlust

The Old and New Towns of Edinburgh were designated by UNESCO as World Heritage Sites in 1995. Much of Old Town dates back to the 12th Century and includes the establishment of Holyrood Abbey in 1128 and St. Margaret’s Chapel at Edinburgh Castle in 1130. Between Holyrood Palace (adjacent to the abbey) and Edinburgh Castle is the “Royal Mile”, a one (Scots) mile long path from the hilltop castle to the palace at the bottom. The street name is derived from its tradition as a processional route for kings and queens. Visit Gladstone’s Land, the best surviving example of a tenement from the 1600s, or meander through myriad wynds and closes, the claustrophobic alleyways intersecting the Royal Mile. Walking ghost tours are everywhere, with special emphasis paid to gory details of murders, hangings and the infamous body snatcher/serial killer duo of Misters Burke and Hare. New Town was created in 1767 to relieve the cramped and thoroughly unhygienic Old Town. Princes Street Gardens replaced the polluted loch on the north end of Old Town and streets were laid out in a grid pattern at the direction of architect Robert Adam. New Town represented the physical expression of Enlightenment thinking—rational, planned and beautiful. Charlotte Square, also designed by Robert Adam, features grand row houses that follow strict exterior style regulations. A walk from Charlotte Square to nearby Stockbridge— formerly a separate village but now part of Edinburgh— offers stunning views of these ‘palace front’ Georgian townhouses that anchor the most exclusive neighborhoods in Edinburgh. verlooking both Old and New Towns is Calton Hill. Famous for its oddball collection of historic monuments, Calton Hill includes the National Monument—a partially completed Greek temple commemorating Scottish servicemen who died in the Napoleonic Wars; the Nelson Monument—shaped like an upturned telescope commemorating the death of Admiral Nelson at the Battle of Trafalgar; and the Political Martyrs Monument—an obelisk commemorating five political reformists from the late 18th and early 19th centuries situated among other architecturally-mismatched buildings. A better panoramic view of the city may be found on Arthur’s Seat, a majestic green hill that forms most of Holyrood Park (behind the palace and abbey). Historical tourism aside, there is much to see and do in Edinburgh. The city’s restaurant scene is electric. Inventive chefs are applying classic French cooking techniques to the abundant array of seafood, wild game and vegetation that thrives in Scotland’s relatively cold climate. Fast-service kebab shops and pizza kitchens are popular; a mid-range standout is The Outsider (Old Town) that serves an eclectic Mediterranean-fusion menu. Among Edinburgh’s best are Restaurant Martin Wishart and The Kitchin, offering the sublime Issue 19

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Edinburgh Castle, a historic fortress that dominates the skyline of the city of Edinburgh Scotland from its position on the Castle Rock.

nature-to-plate experiences you’d expect at Michelin-starred restaurants. Other notables include Martin Wishart encore The Honours (New Town), exquisite seafood at Ondine and the classically romantic The Witchery (Old Town). The latest entry is Dine with Stuart Muir, a brasserie featuring Edinburgh’s first dedicated 30-seat champagne lounge.

Victorian statue of Sir Walter Scott in the Scott Memorial, New Town, Edinburgh.

INSIDER’S TIP: Many of the city’s top restaurants offer a reasonably-priced two or three course prix fixe lunch. For souvenirs, cashmere and single malt whisky are (mostly) affordable luxuries that embody the brisk Highland weather and native Scots’ captivating charm. The best square shopping mile is found in New Town: chic boutiques are side by side along Thistle Street, George Street, Rose Street and Princes Street. In general, avoid the tourist traps on or near the Royal Mile (with the exception of Elgin Cashmere, which stocks Johnstons of Elgin, fine Scottish cashmere since 1797). The proprietors of The Whisky Shop (Old Town) are nearly encyclopedic on Scotland’s hundreds of distilleries and offer tastings from an array of in-store casks.

The Balmoral Hotel (with Calton Hill in upper right) A luxury five-star property and landmark in Edinburgh, Scotland. Fun fact: JK Rowling finished writing the Harry Potter series in a suite there.

Falconry at a local castle (Dalhousie).

Getting There On British Airways, most flights from the U.S. will require a brief stopover in London. However, Lufthansa currently offers non-stop service to Edinburgh from Los Angeles.

Getting Around Is Easy Edinburgh is primarily a walking city, most sites are within a 10-15 minute walk. Aside from climbs up to Edinburgh Castle, Calton Hill and Arthur's Seat, most areas are at sea level. There are frequent shuttles to and from the airport; renting a car is usually more trouble than it's worth (remember, they drive on the other side of the road in the U.K.). If you wish to see some of the surrounding countryside, car hire services will chauffeur you to nearby distilleries and castles. City to city travel is best acccomplished by the excellent train service available thoughout Scotland, Wales and England.

wanderlust

A suite at The Glasshouse. Photo courtesy of The Glasshouse.

WHERE TO STAY

The Glasshouse A five-star luxury hotel in Edinburgh’s city center 2 Greenside Place, Edinburgh +44 (0) 131 525 8200 theglasshousehotel.co.uk When the 160-year-old Lady Glenorchy Church was converted into The Glasshouse Hotel in 2003, Scotland exchanged one iconic piece of history for another. This 77-bedroom luxury boutique hotel is now considered one of the best places to stay in Edinburgh, with cozy-contemporary interiors, warm Scottish service and consistently spectacular views of the city center, Calton Hill or the hotel’s two-acre rooftop garden. WHERE TO DINE

historic Port of Leith. More than a decade later, the restaurant continues to bring the very best traditional and modern French cuisine to Edinburgh, using only the finest Scottish ingredients. Under Martin's expert direction, the restaurant was awarded a Michelin star in 2001, an accolade that has been repeated every year since.

The Honours 58A North Castle Street, Edinburgh +44 (0) 131 220 2513 thehonours.co.uk Named after the moment in Scottish history when Sir Walter Scott uncovered the Scottish Crown Jewels (aka The Honours), Martin Wishart opened The Honours in 2011. A French-style brassiere using local Scottish ingredients, it represents Chef Wishart's unequivocal enthusiasm for the very best traditional and modern French cuisine. Ondine George IV Bridge, Edinburgh +44 (0) 131 226 1888 ondinerestaurant.co.uk

Chef Martin Wishart. Photo courtesy of Restaurant Martin Wishart.

Restaurant Martin Wishart 54 The Shore, Edinburgh +44 (0) 131 553 3557 martin-wishart.co.uk Opened in 1999, Restaurant Martin Wishart is situated in Edinburgh's Issue 19

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Based in the heart of Edinburgh's historic Old Town, Ondine offers the finest seafood and shellfish from the East Coast of Scotland and beyond. The restaurant’s emphasis is on the fishermen who provide the freshest and most sustainable seafood celebrated with knowledgeable and satisfying cooking.

The Kitchin 78 Commercial Quay, Leith, Edinburgh +44 (0) 131 555 1755 thekitchin.com

Chef Tom Kitchin of The Kitchin. Photo courtesy of The Kitchin.

The Kitchin’s ‘From Nature to Plate’ philosophy represents Chef Tom Kitchin's passion for the finest, freshest Scottish seasonal produce. The modern British cuisine, influenced by French cooking techniques, reflects Tom’s training under some of the world’s best chefs blended with his own Scottish heritage. Awarded a Michelin Star in 2007, The Kitchin continues to be one of best restaurants in Edinburgh and the U.K.

The Witchery Castlehill, The Royal Mile, Edinburgh +44 (0) 131 225 5613 thewitchery.com The Witchery by the Castle has developed a worldwide reputation for its exceptional dining experience, showcasing the very best of Scotland's produce in the most magical of settings. Now in its fourth decade, the Witchery is a Scottish fine-dining landmark, much loved by loyal locals, its many celebrity fans and visitors to the city alike.

enlightened edinburgh

TOP: Hot shellfish platter at Ondine. Photo courtesy of Ondine. LEFT: Beef filet at The Honours. Photo courtesy of The Honours. FAR LEFT: The romantic dining room at The Witchery. Photo courtesy of The Witchery.

suitcase tales

CHASING THE NORTHERN

LIGHTS By Liz Bernardo

Photography by Nash Bernardo

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Chasing the Northern Lights

Husky dog sledding adventure in Swedish Lapland.

feel the plane descending. I look out the window trying to locate the concrete runway and all I see is a thick, white blanket of snow. Nervous but optimistic, I keep my cool as we land on snowy, slippery ice. My husband and I find ourselves in northernmost Sweden, in the city of Kiruna, in Swedish Lapland. Battling the cold but not minding it, we’re on a mission: travelling to Abisko National Park to see the bright, dancing lights of the Aurora Borealis, more famously known as the Northern Lights. From Kiruna, we hop on a short bus ride to our hotel in the small town of Jukkasjärvi where we will stay for three nights. At first sight of the ICEHOTEL, I am blown away, staring at the amazing rectangular blocks of clear blue ice and gorgeous reindeer hide-covered doors. The hotel’s structure is made entirely from tons of ice blocks harvested along the nearby Torne River. Artists and carvers build it annually; each room has its own unique theme. As soon as winter withers, the hotel slowly melts back into nature and the cycle of building begins once again next winter season. On our first night in Jukkasjärvi, we walk to a nearby timbered building called Old Homestead. We order a hearty meal of wild game meatballs and suovas (reindeer) stew served with lingonberry crème fraiche. We are still acclimating to the weather and feel exhaustion hit us early so we decide to call it a night.

Curacao A reindeer Seawaiting Turtle at to be Klein fed with lichens.

A beautifully carved ice sculpture at the Icehotel.

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Jukkasjarvi Kyrka, built in 1608, is a wooden church and the oldest in Swedish Lapland.

The grand main entrance of the Icehotel made of clear blue ice blocks and reindeer hide- covered doors. Issue 19

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Reception showing the ICEHOTEL's 25th Year Anniversary

Chasing the Northern Lights

The Siren on the Road

The main lobby of the Icehotel.

e enter our art suite room called “Time Piece.” It gives us a feeling of being inside a huge clock, with giant mechanical cogwheels perfectly carved in ice. Lying on the bed, the only thing that separates my body from ice is a thin mattress and a layer of reindeer hide. I cocoon myself in a sleeping bag, shielding my tiny body from the -5 degrees Celsius environment. It feels like I am literally sleeping inside a freezer! We wake around 5:15 am, immediately abandoning our ice room because I can no longer tolerate the cold. In the morning, several guests tell stories of seeing the auroras the previous night. My heart sinks. Filled with regret for sleeping in, all I can think is, “if only”.

Time Piece, an art suite at the Icehotel made entirely of ice and snow.

reindeers. When afternoon arrives, we can barely contain our excitement. Tonight is our scheduled aurora photo tour, a second chance to see the Northern Lights in Abisko National Park. Having almost no light interference and boasting frequently clear skies, Abisko is one of the few places in the world with a high probability of seeing the Northern Lights. On our 2-hour journey to Abisko, our driver over-speeds, oblivious to the snowy, slippery road. Feeling terrified, I convince myself it will be worth it once we see the auroras.

I want to distract myself from missing the Auroras so we walk to the Jukkasjärvi Kyrka, a charming red and white wooden church built in 1608. Nearby, we stop at the Nutti Sámi Siida, a reindeer yard. We feed lichens to several

suitcase tales

Taking a break from sledding with the friendly huskies.

e slip into our snowsuits and insulated boots, pull balaclavas over half of our faces, strap headlamps onto our foreheads, and place our camera gears in our backpacks. Fully geared up, we start hiking to the park around 8:30 pm accompanied by our guides and 8 other hopefuls. We take refuge in a teepee, sipping warm lingonberry juice, sharing stories, and wait for the lights to surface in the night sky. Unfortunately we experience cloud cover, which rarely happens, but our guides are still enthusiastic it will clear up eventually. We wait patiently for three hours but our night ends without getting a glimpse of the auroras. We head back to the hotel with heavy hearts. On our third day, I try to convince myself maybe we aren’t destined to see the Auroras on this trip and perhaps there is some other perfect time and place for it. We spend our last day husky sledding; we pass through the Torne River enjoying the winter landscape of Swedish Lapland. We eat a traditional lunch of moose in a wilderness camp and end our trip back at the kennel, unharnessing the dogs.

Our last night in Jukkasjärvi unfolds as we spend our last elegant supper at the ICEHOTEL restaurant. Somehow, deep inside, I still feel hopeful. Perhaps with a little stroke of luck, we would be one of the lucky few to see the Auroras. Around 10:00 pm, we head Issue 19

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back to our cabin. My husband looks up at the sky and suddenly shouts, “I think I see something green!” I think he must be joking to make me smile. Nevertheless, I look up at the heavens and see an unusual, bright green strip of light. We jump for joy, giggling, acting like two overly excited kids. Next thing, we panic and scramble to set up our cameras. For about one-and-a-half hours, we live in a fairytale and hope it never ends. We point our cameras toward the clear night skies, shooting bands of bright green lights. They stretch and flare up from one side of the sky to another, then fade away. At times, the colors of the Auroras morph into red and purple hues. Just when I am about to lose hope on our last night, our vacation becomes the most extraordinary I’ve ever had. It involves lots of patience and waiting, communing with Mother Nature. We end our trip with thankful hearts, blessed to have seen the magical display of Northern Lights dancing across the sky. We head home from our trip full of incredible memories of arctic adventures chasing the northern lights. These priceless memories can never be replaced and still take our breath away!

(Top) Peter, an experienced dog-sledding guide, cooking a traditional Swedish lunch of moose in a cabin. (Bottom) Lichens, an important primary food for reindeers.

Chasing the Northern Lights

Teepees and dog sleds by the Torne River, where the ice to form the Icehotel is harvested from.

Winter icicles forming from the roofs of cabins.

The Aurora Borealis as seen from the Icehotel grounds. 35

LIFESTYLE & H O M E

DECLUTTER YOUR 2016 With her A-list celebrity clients, massive online audience as Apartment Therapy's go-to expert and a style all her own, Fay Wolf is LA's most in-demand professional organizer and she shares her unique tips to organize one's life as found in her new book New Order: A Decluttering Handbook for Creative Folks.

Interview by Kaye Cloutman

Fay Wolf has helped everyone from Hollywood celebrities and school teachers to visual artists and work-from-home parents achieve a simpler life by reworking their relationship to their stuff (read:by having less of it!). Her first book NEW ORDER is a revelatory, witty roadmap to conquering physical, digital and inner clutter by leading with the idea that "a little better is a little better." In NEW ORDER, readers will learn to get a grip on the stuff in their lives by: Wolf's approach to the organized lifestyle is firmly focused on allowing us to feel freer and to embrace what's really most important in life. Creativity flows naturally from Fay to the pages in a fun, non-traditional and enlightening way. With beautifully illustrated art and chapters pertaining not only to tangible decluttering, but also digital cleanliness, the book is perfect for everyone from students to grandparents.

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In addition to running her own professional organizing company (also dubbed NEW ORDER) for the past 10 years, Fay is a popular actress who has starred in television shows such as FOX's "Bones," CBS' "NCIS: Los Angeles," and CBS' "2 Broke Girls." Wolf is also a notable singer/songwriter, with her music featured on television's top shows including ABC's "Grey's Anatomy," ABC Family's "Pretty Little Liars," The CW's "The Vampire Diaries," and TNT's "Rizzoli & Isles," just to name a few.

FAQ's WHAT COMMON CHALLENGES ARE PEOPLE FACED WITH DURING THE BEGINNING OF THE YEAR AND HOW CAN THEY MANAGE AND CARRY OUT LONG-LASTING SOLUTIONS? "The holiday season, for better or worse, means way more stuff in our lives. December always feels like such a punch in the face of extra tasks, extra spending, and extra gorging. There are special joys too, of course. But boy, we’re exhausted when it’s through. January is an opportune time to assess what we’ve got and how we feel. It’s a chance for rebirth…so we may as well take it. That said, I think one of the most important things to remember is that you don’t have to organize the whole house by January 31. With any habit you desire to change, it doesn’t have to be all or nothing. Decluttering is an ongoing practice, and the most important thing to do is to “just start”, no matter what the calendar says".

WHAT IS YOUR BEST ADVICE FOR MELTDOWNS WHEN ONE GETS SUPER OVERWHELMED? "Acknowledge that it is simply impossible to do it all at once. Combat overwhelm by taking action in smaller chunks of time. Setting timers can really help keep us on track. (When I felt overwhelmed with the task of writing New Order, pressing start on a timer always got me to sit down and write.) What have you got to lose by setting a timer for 20 minutes and seeing if you can fill up a donation box? The small accomplishment will inspire you to take the next small step, and then the one after that. Also keep in mind when decluttering physical space (and sometimes digital space!): it may look (or feel) messier before it looks better. I’ve known many folks who thought they were doing it wrong because their space was even messier once they started. But it’s 100% normal for things to look crazy when sorting and purging. I also suggest that if you’re embarking on two or more hours of decluttering, you are well fed and hydrated. I promise: once you start, it’s actually fun -- and even addicting".

Photo Credit Rebecca Sanabria WHAT IS YOUR PERSONAL RESET BUTTON? I always have to remind myself of the small steps mantra, too. That means allowing myself to feel good after 10 minutes of yoga (instead of a whole 90-minute class), 10 minutes of meditation (instead of the standard 20 minutes), and a short stroll around my neighborhood. These things always reset me, and the practice is not only to do them, but to allow myself to feel accomplished and okay, even though they’re in smaller, imperfect bursts.

WHAT IS YOUR PLACE & ACTIVITY OF RECHARGE? "For me, writing songs always refocuses and recharges me. I can be in a major funk and sitting down at the piano always changes me in some way. Even if that change is to bring out tears of frustration, at least those tears are cathartic and push me through to the next chapter of the day. Sometimes I have to force myself to do it, as we always procrastinate on things we know will make us feel better (like decluttering). But it’s worth it every time".

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Decluttering T E C H N I Q U E S

F R O M

F A Y E

W O L F

1 Creating productive to-do lists To-Do lists are one of the cornerstones of a functional (read: happier) life. Our brains get too cluttered when we write things down in too many places -- or donâ&#x20AC;&#x2122;t write them down at all. I always suggest having one master to-do list you can count on.

2 Stemming the flood of paper The first step to stemming the paper flood is to unsubscribe from catalogs and junk mail that you no longer need or read. Be brutal. Catalogchoice.org will help you out.

3 Downsizing e-mails and social media Use Unroll.me to get off unwanted email lists; and turn off the pop-up notifications from any social media apps that arenâ&#x20AC;&#x2122;t truly useful to you.

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LIFESTYLE & H O M E

Collaborating and connecting with others for support

4 Arranging their space to spark creative juices You need literal access to your creative tools. If they’re harder to get to, you’re less likely to use them. If you’re a painter, make sure those supplies are easily grabable. If you’re a golfer, put those clubs in an easy-to-reach place.

Accountability can be such a helpful tool when creating personal change. Even simply calling a friend and asking them to hound you about a specific decluttering task can get you miles closer to actually taking action. Collaborating and outsourcing can be wildly important both for everyday productivity and for creative projects. We’re not alone in this life, and we often forget that there’s help out there. We just have to ask.

7 Embracing imperfection

Curbing the desire to accumulate Remember that clutter often starts with the purchase of new stuff. So when you’re about to make the purchase, think about your true reasons for the transaction. Make sure you really want the item in your life, and don’t succumb to buying in bulk and sale prices if you wouldn’t have bought the item anyway.

We are imperfect beings. So why do we insist on having either totally perfect spaces or totally messy spaces? I want people to allow the in-between place, and to feel the accomplishment of taking small steps and making change, little by little. We deserve that.

buy the book New Order: A Decluttering Handbook for Creative Folks (and Everyone Else) Paperback, Ballantine Books, Release Date: January 12, 2016, 208 pages, 978-1101886199, $20.00, www.faywolf.com

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tasting notes

THE OF NAPA By Tamara Gorman HMUA Josette Vigil Jelveh Assisted by Alisher Akhunzanov Executive Producer Kaye Cloutman Photography by Vincent Gotti www.vincentgottiphotography.com

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rarecat wines

tasting notes

n France, finding an American female winemaker who is also a graduate of the prestigious Université de Bordeaux's famed DUAD program is so rare as to be nearly unique, as the rigorous program is taught entirely in French. But Sharon Kazan Harris doesn't just have a technical diploma in vine-to-wine oenology; she is enjoying an idyllic existence wherever the vines take her. This polished and daring 'Rarecat' owns a home in the Bordeaux region, St. Émilion and is producing Rarecat wine in France as well as at her beautiful RARECAT winery in St. Helena, California. Sharon leads us to her private big gray barn, whose north-facing wall has recently been adorned with vibrant spray paint in the latest 'What is Beauty' series of graffiti art by various street artists. Her dress is a simple yet versatile French country garden floral print of earthy tones – creating a flowing silhouette and a classic yet whimsical vibe like that of her favorite designer, Marni. Her hair and skin glow, and her arms look tan and strong like those of a woman decades younger. Sharon Kazan Harris is the founder and living embodiment of her wine brand, Rarecat – a creature so beautiful and elusive that she is deemed a rarity. On this hot August morning, we walk through industrial roll-up garage-style doors and into the expansive warehouse filled with a visually stunning blend of textures and colors. We walk past an exquisite collection of family antiques – including a 15th century Spanish throne – early California paintings, large Persian rugs and a 30-foot wooden farmhouse table topped with vases of fresh flowers. This is the inspiring work space of an extraordinary woman. After laying out the several iconic orange boxes of her glorious Hermés scarves, Sharon settles into the makeup artist's chair to begin the transformation from a nurturing vineyard guardian to a sophisticated- yet-playful goddess for our upcoming editorial. But the visuals aside, what is really fabulous is sitting and listening to Sharon speak. She is incredibly articulate and enlightening with an epicurean delight for language itself. Talking about her Old Toll Road Cabernet, she describes it as a relationship and being 'rather sexy and intriguing with parts you just don't understand.' “You know, wine is the greatest connector of civilization. Wine brings people to the table. It's the center of conversation and keeps people at the table longer,” muses Sharon. We are chatting about her latest venture in connecting the world through wine. She is writing a book with another female winemaker and NY Times bestselling luxury brands author Tilar Mazzeo. I ask her if she could sum up the book's essence in one sentence, a question that doesn’t vex her in the slightest, and her answer indeed signifies her purpose. “Wine as a business tool,” she confesses. “It's getting people both men and women – who may or may not have confidence or wine knowledge – comfortable with their palate and giving them the vocabulary to describe what they like. But even more than that, it's about tips and tricks and techniques on how to handle wine in a business setting – how to keep control of the table and process,” she elaborates.

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rarecat wines

er passion for wine, creating valid connections, and great experiences has lead Sharon to launch programs to help demystify wine connoisseurship for business owners and executives: RARECAT Professional, A Woman's Palate, and Wine Entre Femme – were all designed to help businesses use wine as a powerful tool, and the latter two support Sharon's passion for empowering women executives and women in the wine industry. Does she have a mantra for all us women facing a business dinner and trying not to have a wine confidence meltdown? “I would say they need to focus more on the story around the wine than the wine itself. All of a sudden it's a conversation, a story and an experience, and not necessarily the components in that wine” and I realize this is what people connect to. “It's taking personal bits of what you know and relating that to a wine and using the wine as an ability to tell that story. It takes no wine knowledge to be able to do that,” she advises. In her poetic, Rarecat way, Sharon's musings on wine are thoughtful and metaphorical. She believes we want to know a great wine's story – to know why it touches us. “They don't reveal themselves all at once,” she says. I remark on how the champagne industry focuses on the end goal – the celebration. “Oh, absolutely. I care deeply about the tannins, the components, and putting something really beautiful into the glass, but I'm not interested in people taking the wine apart by its components. Pieces of a whole aren't necessarily all that interesting. It's how it comes together as a whole that matters. I think about its contextual experience and what it does, people you meet, the relationships you form, and the conversations you have,” she shares.

One thing we could never ignore is how fortuitous a study-abroad trip became for Sharon during her junior year of college. This is where her story begins, and how she first fell in love with food and wine. While studying in France at the Université de Bordeaux, Sharon developed a wonderful relationship with the University's President and his wife. Charmed by Sharon's confident spirit and clever resourcefulness, they took her under their wings. Before she knew it this effervescent California girl, with a propensity for saying “yes” to opportunity, was being given a personal tour by legendary Jean-Bernard Delmas of Chateau Haut Brion – an estate that dates back to 1525 and produces some of the world's greatest wines. She then went on to live with the Boutarics, one of France's most famed cheese making families, while working under Jean-Marie Amat – owner and chef at the famous St. James, a two-star restaurant. These remarkable culinary experiences sealed her relationship with food, wine and the Bordeaux region itself, and fueled her desire to be in the wine industry.

tasting notes

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rarecat wines

After many successful years in publishing and technology, Sharon returned to France and enrolled in the Diplome Universitaire d’Aptitude a la Degustation (DUAD) program at the Université de Bordeaux, an intensive oenology program that is quite different from others. “You know, I think the education there was very unique, because it started with the final product and worked backwards. It started from what you were smelling and tasting in the glass. Then it taught you how it got there,” she recalls. I can't help but think how much that makes sense – to start with the end in mind. It's so simple but fundamentally important. “Yes, one of my professors, Denis Dubourdieu, a very famous oenologist and winemaker who manages several chateaus in Bordeaux, taught me that you have to know what you want to make or you simply can't make it,” she says warmly. “How has this helped you in going forward making your own wine?” I ask. “All training comes with a perspective, so clearly the program I took has affected the way I think about things. And I think our wines come from a perspective of elegance and balance. We use old-world vinification techniques in respect to terroir and vintage, so they are exquisitely complex and simply beautiful from start to finish,” she smiles. Sharon gets a great deal of pleasure and satisfaction making beautiful, small -production wines – wines which evolve slowly and nobly, carrying with them hopes for a prolonged life. And unsurprisingly, she has the honor of being the only American vintner producing wines in Napa, Sonoma, and St. Emilion, France, where she owns a villa. “For me to be able to produce a wine in France and bring it to the U.S. bypassing the Negociant System and eliminating 6 tiers of distribution, allows me to produce a beautiful wine and sell it direct to customers. It really is an approachable luxury,” she exclaims.

charin francisco tastingsan notes

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rarecat wines

hrough long-time friendships, she was able to gain access to a world-class vineyard on a beautiful estate in St. Emilion. And to stay small and committed to what she wants from her winery, Sharon is producing a limited amount of a very special RARECAT St. Emilion. “There is something special because of my palette, my perspective, and because of where I fell in love with wine. Being able to make a wine in Bordeaux is bringing things back full circle. It's just really exciting, and it's something I never thought I could do. Being given this gift to be able to do this in a pedigree way, but through partnership is just so special,” she shares proudly. Our time together is nearly up, and conversation bounces between two continents. I ask Sharon, “In what ways are you French, and in what ways are you American?” Her answer is impressive, “My lack of fear of failure, my ability to try new things, my innovation, all of that is profoundly American. In France if you fail, you don't get to run a company again, so they are more historically risk adverse. You can't progress and become better if you don't try new things. So much of this is a gift of being born a Californian.”

“And what about on the French side?” I followed. “I think what is most important in life is the people around the table. The concept of Joie de Vivre and really enjoying life and the finer, sensual parts of life: food, wine, art, relationships. It is what attracted me at twenty and still attracts me,” she adds. How does she incorporate the best of both worlds? “I want to bring the love of the table and La Joie de Vivre to American culture and continue to bring the concept of trying new innovations to friends in France” Sharon exudes wit and good taste, and her love of the grape and devotion to connecting with others through wine has helped her to survive and triumph as a female winemaker in both the new and old world. But it's never just about wine with Sharon. Wine is a way to live and to love – both yourself and others – as any Rarecat would. To learn more about Sharon please visit www.rarecatwines.com

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Models: Kaylen Meunier, Katarina Tagliamburis, and Elizabeth Elder Courtesy of IMBUE MODEL MANAGEMENT HMUA: Rene Gonzales and Shiree Collier Fashion Stylist: Erika Pingatore and Mike Solomon Lighting Director: Scott Nobles Production Coordinator: Donna French Executive Producer: Aaron Madariaga Photographer: Vincent Gotti www.vincentgottiphotography.com

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Fashionphile

Imbued in

SPLENDOR 63

Imbued in Splendor

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Fashionphile

Imbued in Splendor

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Fashionphile

Imbued in Splendor

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Fashionphile

Imbued in Splendor

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Fashionphile

TOP FINDS Castillo De Canena Infused Olive Oil DRY Sparkling Rhubarb Flavor With a clean ingredient panel and exotic flavors, DRY is a sparkling beverage worthy of gourmet food pairing and premium mixology. The Tart, lush and bold flavor of rhubarb will pair beautifully with bacon, soft pretzels and a grilled hanger Steak. Mixologists suggest blending it up with Whiskey and Rum www.drysparkling.com

Chuao Lovely Chocolates “You, my darling, are LOVELY” Lovely is a new line of 72% organic dark chocolate bars from Chuao Chocolatier. It’s made with organic fruit and infused with a touch of floral. Each bar is on ode to women, celebrating their beauty and imperfections. For every bar sold, $1 will go to girls.inc, inspiring all girls to be bold, smart and strong. chuaochocolatier.com

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Castillo de Canena is the first company to produce a cold infused oak-smoked oil. Using only the finest arbequino olives and a special blend of organic noble wood chips, Castillo de Canena uses the aromatic smoke to infuse the oil with caramel, vanilla and toffee undertones. www.castillodecanena.com

Sangria Lolea Sangria LOLEA combines Spanish tradition and culture to make a perfect blend of wine and fruit with a touch of fizz. Made with all-natural ingredients and the best Spanish grape varietals, Sangria LOLEA is available in 3 varieties: Red Sangria #1, White Sangria #2 and Gold Sangria #3. www.sangrialolea.com

Mr. Espresso Oakwood Roasted Coffee The only roaster in the U.S to roast coffee beans over a fire, fueled exclusively by oak wood. Using this roasting process, the higher moisture content is best suited for slow roasting. The result is a cup full of flavor that is smooth and balanced with an Italian soul and passion. This Oakland based family owned and operated roaster has become a Bay Area institution. Fair Trade/Organic mrespresso.com

Giuseppe Giusti Balsamic Vinegar Giuseppe Giusti is the oldest balsamic vinegar company in the world, founded in Modena in 1605 and now guided by the Giusti family's 17th generation. During its history, Giusti has received numerous awards for the quality of its products, earning the recognition as the world's most prestigious and awarded Balsamic Vinegar producer. giusti.it/en/

Burn Fermented Hot Sauce Burn hot sauce is an organic fermented hot sauce. It's raw, alive, and full of probiotics! All sauces are single-origin, each bottle showcasing the farm where the peppers came from. The convenient dropper bottles allow you to take control of the heat. They're available in Cayenne, Thai Bird & Jalapeño, Cayenne, and Serrano. burnhotsauce.com

Lafaza Vanilla Beans LAFAZA A-1 Grade Premium Madagascar Bourbon vanilla beans represent the finest vanilla produced by farmers each year— the cream of the crop. These 2 whole vanilla beans are fragrant and full of seeds, with deep black coloration and moist, flexible pods. Complex Flavor, Simple Values. Taste the difference of lafaza.com.

Kitchen Table Bakers Parm Crisps These parmesan gourmet cheese crisps are packed with flavor and doesn't compromise on taste. Made with 100% Aged Parmesan cheese that is all natural, gluten, wheat, sugar and hormone free. Handmade in small batches and slow oven baked, they are available in nine varieties including Rosemary and Jalapeño. A tasty alternative to crackers and chips! KitchenTableBakers.com

BOSKA Candle Light Fondue Twinkle This fireproof Twinkle fondue pot looks dazzling with its sleek designer handles that are so compact, it fits in a microwave. It’s also very convenient to store. On top of all that, the pot can also be used on an open fire and is microwave and dishwasher safe. It’s super handy! So go ahead, light up your dinner conversations! With its pleasant glow, the Twinkle keeps the cozy atmosphere going long after you’ve finished eating. Ideal for cheerful summer evenings in the garden under the stars or curled up next to a warm fire during the cold winter months.

boska.com/nl/candle-light-fondue-twinkle

Game Day is upon us! Entertain with style and score a touchdown with our favorite gourmet finds guaranteed to take your Super bowl party up a notch!

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5 Chef’s Cut Bacon Maple Bacon Jerky 4-pack case $27.96 chefscutrealjerky.com 2 Wagshal’s Imports USDA Prime Smoked Beef Brisket $99.00 wagshalsimports.com 3 The Perfect Bite Co. Mini Cheeseburger Bites $8.99 theperfectbiteco.com 4 Never Too Hungover 6-pack health beverage with Amino Acids $23.99 nevertoohungover.com 5 Säpp Organic Birch Tree water $2.99 per bottle www.sapplife.co 6 Papalote Roasted Tomato Salsa $6.99 papalotesalsa.com 7 Revive Kombucha 16-oz. Black Tea Brew $3.99 + $2.00 bottle deposit revivekombucha.com 8 Don Bugito Toffee Coconut Superworm Bugitos $6.00 donbugito.com 9 Alexian Pâté & Charcuterie 12 –oz Rosemary Smoked Sausage $11.50 alexianpate.com 10 Mucho Gazpacho Tomato Drinkable Gazpachos 2 bottles $9.95 muchogazpacho.com 1

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Issue 19

GEV MAGAZINE

Wax Moth Larvae Taco Photo by Michelle Edmunds

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BOB'S STEAK & CHOPHOUSE

FEATURED CHEF

THOMAS RHODES Interview by Kaye Cloutman Photography by Brian Wong

ocated in downtown San Francisco, Bob’s Steak & Chop House is a nationally renowned steak house specializing in the finest corn-fed, Midwestern prime beef. Their formula is simple: incredible meat, gigantic shrimp, fabulous salads and decadent desserts. Classic steak house food is prepared and presented in a manner that Bon Appétit magazine calls “the kind of fare you’ll want to go back for again and again.” Bob's Steak & Chop House has recently been recognized as one of the Top 10 Diners’ Choices for Steak Houses in San Francisco. Quality and service are two of the main elements which make up their culture. Because of the caliber of their product, servers exude a friendly confidence that charges the atmosphere in the restaurant with vitality. Awardwinning food, educated service and warm classic décor make dining at Bob’s an outstanding experience. Executive Chef Thomas Rhodes, who has years of experience and knows the demands of a hotel restaurant, made it clear that he understands big appetite and the joy of a well-prepared steak dinner. Located in the heart of San Francisco’s financial district, Bob’s Steakhouse inside the Omni Hotel, is a favorite happy hour destination to many and its oldworld classic ambiance certainly won't disappoint. Enjoy getting to know Chef Thomas as he shares some insights from his culinary journey as well as recipes from some of Bob’s Steakhouse all-time favorite dishes. Visit them! Bob's Steak & Chop House Omni San Francisco Hotel 500 California St, San Francisco, CA 94104 Phone:(415) 273-3085 bobs-steakandchop.com

ISSUE 19 | GEVMAGAZINE

RED CARPET RECIPES

CHEF'S MAJOR INFLUENCES "My father: He was the vanguard, he understood and recognized what I needed and pointed me into the right direction. He supported me emotionally and financially during my educational years. Thanks Dad" "Executive Chef Fred Halpert: I can credit him to developing my palate and helping me secure a stage in Biarritz France. France is where I gained my foundational experience". "Executive Chef Peter De Marias: He has a characteristic of a genuine personality and calm demeanor which helped me to build relationships and also reminds myself that as important as what I do is, it’s not rocket science".

CHEF'S MENU "Our menu is simplistic for a steak house to say the least. We provide the product of beef at its highest degree of excellence. At our establishment it is all about the flavor of the beef, that’s what we want to be known for. I travel regularly and compare other steakhouses and have come to the conclusion that with all of the dry ice presentations and sous viding practices it didn’t enhance the quality of the beef".

CHEF'S FAVORITE LIBATIONS "Most that are closest to me know me as a Cadillac Margarita man. However I have and always will embellish on this cocktail. As of late I have been substituting Laphroig for mescal to add that smokiness. Muddling roasted habanero, jalapeno or serrano chilies into the drink for that spicy heat. Also, creating special tinctures from li hing mui or mango to layer flavors in a cocktail".

Meet David Chabot, Bob's Assistant Manager who is always helpful with food and cocktail pairing suggestions

CHEF'S CHOICE PURVEYORS "I am definitely particular with whom I do business with. Obviously there is the need for trust, quality and flexibility. If you ask a vendor to obtain a special product and that product is not of quality then my confidence in that vendor will be low. Newer vendors with new products are given an opportunity but the same qualities apply to them as well".

CHEF'S APPROACH ON FOOD ALLERGIES/ DIETARY RESTRICTIONS "In this industry there is always a need to be flexible especially when it involves a guest’s special request. Our concept communicates some expectations of your dining experience however, when we do get a special request we try to exceed our clients' expectations".

WORKING AT THE OMNI "Being located in FIDI and working for the Omni is like being on the precipice of awesomeness. Here I fell lucky to be able to work with such a great team. Our synergy allows us to create and explore. We have put bees on the roof to which we harvest our own honey and currently we are strategizing to grow and cure our own olives".

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BOB'S STEAK & CHOPHOUSE

Bob's Steak & Chophouse

PRIME FILET MIGNON

ISSUE 19 | GEVMAGAZINE

RED CARPET RECIPES

BOB'S STEAK & CHOPHOUSE PRIME FILET MIGNON INGREDIENTS 9 oz. Filet Mignon 6. oz Lobster Tail 1/2 cup of White Wine 3 oz. Whole Butter 2 oz. Clarified Butter 1 whole Carrot (boiled & glazed) 1 tbsp. whole Parsley (chopped) 8 oz. smashed potatoes pinch of salt pinch of black pepper PROCEDURE Season filet with salt-and-pepper and cook to desired temperature. Season and place lobster into a pan and add wine, whole butter and cook in 400째 oven until tender about 7 to 10 minutes depending on size. To plate, place steak on left side and add the clarified butter on top. Arrange carrot and lobster then garnish with parsley. Serve with smashed potato.

BOB'S STEAK & CHOPHOUSE DIRTY BOB COCKTAIL INGREDIENTS 5 oz. Belvedere Vodka 1 oz. Olive Juice brine PROCEDURE Combine all ingredients with ice in a shaker. Shake & strain into a martini glass. Garnish with 3 pieces of hand stuffed blue cheese olives.

81 | www.gevmag.com

BOB'S STEAK & CHOPHOUSE

Bob's Steak & Chophouse

THE WEDGE

ISSUE 19 | GEVMAGAZINE

RED CARPET RECIPES

BOB'S STEAK & CHOPHOUSE THE WEDGE INGREDIENTS 1/3 wedge cut Lettuce 3 oz. Blue Cheese dressing 2 oz. Blue Cheese crumbles 2 oz. Bacon, cooked & chopped

PROCEDURE Place freshly sliced lettuce on to plate and pour the dressing. Garnish with blue cheese crumbles and finish with bacon topping.

BOB'S STEAK & CHOPHOUSE GINGER SNAP MARTINI INGREDIENTS 3 pcs. thinly sliced ginger 3 oz. Ketel One vodka 2 oz. Domaine de Canton 0.5 oz freshly squeezed lemon juice 0.5 oz. simple syrup (1 part water & 1 part sugar) PROCEDURE Muddle 2 slices of ginger in a shaker. Pour in remaining ingredients & shake with ice. Strain into martini glass. Garnish with remaining slice of ginger.

83 | www.gevmag.com

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