The Jewel - 2024

THE MAR-A-LAGO CLUB 2024 VOLUME XXIX

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Contents VOLUME XXIX

4 MANAGING DIRECTOR’S WELCOME 7 WICKET FUN Hall of Famer John C. Osborn leads a new era of croquet at The Mar-a-Lago Club

BY SHARON GELTNER

10 SETTING THE STAGE The glamorous Donald J. Trump Grand Ballroom is a spectacular venue with expert service

BY MARY THURMAN YUHAS

13 TO NAPA AND BACK Wine pairing dinner brings the best of the West Coast to The Mar-a-Lago Club

BY KERRY SHORR

14 ON THE MENU Must-try dishes take their cue from Mother Nature and taste as extraordinary as they look

BY KERRY SHORR

22 A NIGHT IN THE KITCHEN The culinary team at The Mar-a-Lago Club takes fine dining to the next level 24 WEDDED BLISS The Mar-a-Lago Club was the perfect backdrop for four unique love stories, including Tiffany Trump and Michael Boulos’s

BY LIZA SMITH

36 INSIDE THE SPA AT MAR-A-LAGO New skin care products pack a powerful punch, and the spa’s copper tub is the height of luxury

BY KERRY SHORR

38 GOLF ‘The Best Course in Florida’: Trump International Golf Club, West Palm Beach

BY SHARON GELTNER

40 POSH PAPARAZZI 48 DIRECTORY OF SERVICES

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The Jewel of Palm Beach

As the year draws to a close, I extend my warmest greetings to each and every one of you. It has been a year filled with splendid shared memories, and as we approach the festive end-of-the-year season, there is much to celebrate and anticipate. We are thrilled to announce that the New Year’s Eve party promises to be a spectacular event, setting the stage for an exciting year ahead. Join us for a night of joy, laughter, and dance as we welcome 2024 with open arms.

Our Director of Croquet, John C. Osborn, has been instrumental in crafting an exceptional croquet program marked by both excellence and joy. The courts have witnessed thrilling tournaments and friendly competitions, making croquet an integral part of our recreational offerings for many years. We extend our gratitude to the Director for his dedication and look forward to more croquet excitement in the coming year.

Allow me to take a moment to highlight the magnificent Grand Ballroom, a gem added to Mar-a-Lago’s crown by Donald J. Trump, which opened with the 2004 New Year’s Eve party. This elegant space has been the backdrop for countless celebrations and events, including the wedding of Melania and Donald Trump in 2005.

Its timeless charm and versatility make it the perfect venue for weddings, galas, and other grand affairs. In the past season, we hosted extravagant weddings that left everyone in awe. The lawn, adorned with fireworks, witnessed the union of two souls in a celebration filled with love, joy, and grandeur. As guests moved into the ballroom, the festivities reached new heights with world-renowned entertainers such as Andrea Bocelli, whose melodies enchanted the hearts of all in attendance.

On another special evening, the rhythms of celebration ended with a dynamic drumline accompanied by dancers, adding a vivacious energy to resonate throughout the night. The weddings showcased the club’s ability to turn dreams into reality, creating cherished memories that will last a lifetime.

The past year also saw an exceptional wine dinner featuring the distinguished wines of a Napa Valley winery, Alpha Omega. It was an evening of culinary excellence and exquisite pairings, demonstrating our commitment to providing members with unique and refined experiences. Earlier in December, in the opulent ambience of the main dining room, connoisseurs and epicureans alike were treated to an extraordinary evening of gastronomic delight, as a curated selection of exquisite wines harmonized flawlessly with a sophisticated menu at the International Wine & Food Society Dinner. Members are welcome to indulge their senses in a culinary journey orchestrated by our exceptional Culinary Director, Bogdan Boerean, and his talented team, whose mastery in the culinary arts has elevated our fine-dining experience to unparalleled heights. The patio and main dining room have become gastronomic havens, where every dish is a masterpiece crafted with precision, passion, and a commitment to excellence.

As we bid farewell to the current year, let us reflect on the cherished moments we’ve shared and eagerly anticipate the adventures that await us in the coming spring season. We are excited to welcome you back for more events, gatherings, and quality time with your loved ones.

Here’s to a wonderful new year and a spring season brimming with joy and excitement.

GIAN ANDREA DI STEFANO

WELCOME

Wishing you all the best,

Bernd Lembcke Executive Vice President Managing Director 4

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Wicket Fun Hall of Famer John C. Osborn leads a new era of croquet at The Mar-a-Lago Club

By Sharon Geltner

As the croquet fields at The Mar-a-Lago Club have changed with the times, the sport has become increasingly popular with members, who enjoy both competing against and socializing with each other.

“Croquet is fun, enjoyable, and a great way to get to know one another,” says John C. Osborn, the club’s Director of Croquet.

Osborn was a longtime national champion and was ranked the No. 1 croquet player in the U.S. in the ’80s, ’90s, and early 2000s.

Croquet runs in the family: Both of his parents played and were “very competitive,” Osborn says, and his late father, Jack Osborn, founded the United States Croquet Association in 1977 and played an outsized role in popularizing the Croquet at The Mar-a-Lago Club provides an opportunity for members to socialize with — and compete against — each other.

game nationwide.

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Above: Croquet has pride of place at Mar-a-Lago, as the fields are in front of the club. Right: The sport has been growing in popularity, including among members of the club. Plus, to maintain pristine equipment, the club has refurbished some of the mallets and and acquired fresh ones along with new balls and wickets.

John C. Osborn has been with the club since 1996, and during this time, he’s transitioned away from competing to training the next generation of players. “I began teaching more and more, and I couldn’t do both,” he says. He is assisted by longtime croquet pro Ruth Summers. Both are in the United States Croquet Hall of Fame.

Needless to say, players at the club learn from the best.

Osborn offers clinics, mini-schools, crash courses, and private lessons. Players of all levels are welcome, and “beginners get our full attention as they are brought into the fold,” Osborn says.

Many members are introduced to croquet as an activity bundled with a cocktail party or lunch.

“That’s often where members play croquet for the first time,” Osborn says. “Many people are curious to try it because the sport has gotten more popular over the years — 100,000 backyard sets are sold annually. There is a mystique in croquet that everyone wants to explore.”

Of course, competitive play is also on the table.

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“Now that we have a serious core of players, we will probably do competitions with other clubs in the area,” says Osborn of what would be a new club feature.

The game, which has been attracting more young members at the club, has already been changing with the times. About 10 years ago, Mar-a-Lago dispensed with the more traditional style of play and adopted “golf croquet.” It is more fast-paced, and everyone gets a turn. Matches last 45 to 60 minutes.

“It is less strategic now. The first to wicket scores,” Osborn says. “If you don’t have time for a round of golf, which lasts four hours, join us at croquet for an hour.”

Like golf, though, croquet at the club presents a fun opportunity to socialize.

“At the club, not every member knows everyone else,” Osborn says. “This sport is a nice way to introduce them to each other. It offers activity and a little competition and the chance to meet others in a relaxed way. It is similar to tennis and bridge in getting members socializing.”

The interactive element contributes to croquet’s multigenerational appeal.

“Some of our newer members are on the younger side,” Osborn says. “They are driven and like to be competitive, but during the game, there is always laughing and jokes. No one has hit anyone with a mallet yet. There is a lot of camaraderie.”

To maintain pristine equipment, the Mar-a-Lago team has refurbished some of the mallets and acquired fresh ones along with new balls and wickets. “Everything will be fresh and five-star,” Osborn says.

He is also proud that Mar-a-Lago was one of the first clubs to use salt-tolerant paspalum grass for the turf.

“The compliment I hear the most is, ‘Is this real grass?’” he says. “Now other clubs are putting in the same thing.”

Even as the sport evolves, Osborn honors its “elegant history” and notes that croquet has pride of place at Mar-a-Lago, as the fields are in front of the club.

“Croquet has a degree of class to it,” he says. “The vision of two lawns in front of the building as members and guests drive in is a very nice hello. It sets the tone.”

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Setting the Stage Expert service, a glamorous space, and thoughtful culinary practices support spectacular events in the Donald J. Trump Grand Ballroom

By Mary Thurman Yuhas

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heathed in gilded walls, anchored by posh breccia marble flooring underfoot, and overlooked by 17 luxurious crystal chandeliers, Mar-a-Lago’s palatial, 20,000-square-foot Donald J. Trump Grand Ballroom is a fabulous place to celebrate all of life’s special moments.

It takes a dedicated staff to pull off events befitting the

splendor of the space. First, there’s Bernd Lembcke, Managing Director of The Mar-a-Lago Club. “We run a big operation, but we are small at the top,” he says. “We all wear many hats. The most important thing is the food and presenting each guest with a fresh, delicious meal.” Other The majestic Grand Ballroom at The Mar-a-Lago Club is a fabulous place to celebrate all of life’s special moments.

team members include Bogdan Boerean, Culinary Director; Niki Friedman, Director of Catering and Events; Heather Rinkus, Director of Operations; and Gabor Veres, Director

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of Banquets and the Beach Club.

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In the planning stages of posh affairs held in the Grand Ballroom, the hosts meet for a tasting to set the menu. Later, behind the scenes on the day of the event — in the calm, organized, and spotless kitchen — each plate begins its journey on one of two conveyor belts. As the dish rolls by, a few of the waiting 25 chefs and cooks place a protein followed by a starch and then a vegetable in assemblyline fashion. Upon completion, the hot, fresh meal is whisked to the guest by the waiting server.

Food at The Mar-a-Lago Club never sits in a hot box until waitstaff can serve it. Neither are guests at one end of the large banquet hall eating while the other half awaits service. Servers — monitored by a captain — know the tables they assist and efficiently and politely perform their task.

“Our team manages all of the Mar-a-Lago restaurants,” Lembcke says, “and we want 700 ballroom guests to feel as looked after as four people in the restaurant do.”

Impeccable service has been a hallmark of Mar-a-Lago’s opulent banquets since 1995, when a group of 150 club members promoted the creation of a space for large, catered parties. Prior to that time, the only formal dining space at Mar-a-Lago was the main dining room, which wasn’t big enough for banquets and similar events.

These chic affairs quickly became club favorites, but very large groups required changes and innovative thinking on the staff’s part.

Lembcke and his team were up to the task.

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The five-star meals served were prepared in the main house in original estate owner Marjorie Merriweather Post’s small, personal kitchen on the second floor. Nimble waitstaff quickly ushered the hot and cold food to the outdoor party tent (located where the Grand Ballroom stands today) in all kinds of weather. Hot foods were transported via a hot box heated with Sterno, which made timing critical.

Food inside hot boxes dries out quickly, and vegetables can only be partially cooked beforehand because they continue cooking when they’re inside the appliance.

Valet parking was another complexity. The team had to create an efficient method of parking cars in what was then an out-of-the-way spot and then returning them promptly to a large number of waiting people.

“It was not an easy thing to do, but guests loved it,” Lembcke recalls.

The Donald J. Trump Grand Ballroom opened its doors on Dec. 31, 2004, to usher in the new year with the New Year’s Eve party of the season. Not long after, in January 2005, it saw the wedded union of Melania and Donald Trump. The large, gracious facility includes a huge banquet kitchen, allowing a smoother and easier operation to create the elegant atmosphere guests expect for the countless charitable, family, and celebrity gatherings held at Mar-a-Lago. “We hold a lot of beautiful events here,” Lembcke says. “These are the events that people talk about and no one else could do.”

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Above and right: The 20,000-square-foot Grand Ballroom, complete with breccia marble flooring and 17 crystal chandeliers, can accommodate hundreds of guests for weddings, galas, and other posh gatherings. A huge banquet kitchen and seasoned staff dedicated to providing top-notch food service round out the venue’s appeal.

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To Napa and Back Wine pairing dinner brings the best of the West Coast to The Mar-a-Lago Club

By Kerry Shorr Last February, more than 60 members of The Mar-a-Lago Club and their guests were transported to Napa Valley’s Rutherford Bench during a food and wine pairing that showcased select vintages from Alpha Omega Winery.

The evening kicked off in the living room, where guests sipped limited-edition Chardonnay Reserve before migrating to the main dining room for a sumptuous, West Coast–inspired feast prepared

by Culinary Director Bogdan Boerean.

“Every year, the club hosts three dinners that usually focus on Old World regions,” says member Adam Kidan, who also serves as the winery’s partner. “It was nice to see them highlight California producers this time.”

After welcoming the intimate gathering, Kidan introduced Alpha Omega ambassador Barrett Spiegel and Bob Bath, one of the country’s inaugural master sommeliers. The duo began with an overview of Alpha Omega’s history and owners Robin and Michelle Baggett. Next, they discussed the ways each dish accentuated the flavors and piquancy in the corresponding pour.

The menu highlighted grilled swordfish, foie gras and fennel sausage–stuffed quail, Cabernet-glazed braised beef, and apricot crème brûlée for dessert. “You won’t find anything run-of-the-mill like New York strip steak at a Napa wine dinner,” Kidan says. “Chef Bogdan really did a lot of research to pick his choices.”

The partylike atmosphere was another favorite takeaway. “It was louder than other dinners I have attended,” Kidan says. “But that’s what they’re all about — people laughing, talking about the wine, and truly enjoying their meal.”

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ON THE MENU THESE MUST-TRY DISHES TAKE THEIR CUE FROM MOTHER NATURE AND TASTE AS EXTRAORDINARY AS THEY LOOK

By Kerry Shorr

STRAWBERRY HAZELNUT TORTE

Pastry Chef Chelsea Braswell builds this sweet indulgence with stacks of hazelnut cake, hazelnut and strawberry mousse, feuilletine (an ingredient used for crunch in French pastries), and a crown of strawberry compote. The Instagram-worthy presentation is completed with candied hazelnuts and a berry sauce blended with blackberries, blueberries, raspberries, and strawberries.

PUMPKIN BRÛLÉE

Few desserts have spawned as many reproductions as crème brûlée. This autumn-themed iteration is adorned with matcha sponge cake to imitate green moss and whimsical whitechocolate mushrooms capped in edible red dust. Braswell pipes creamy pumpkin brûlée inside a miniature pumpkin dehydrated for 48 hours and then caramelizes the sugar on top with a torch.

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HAMACHI

Trick-of-the-eye ingredients give this hamachi an earthy spin. Cured for nearly two hours with salt, sugar, coriander seeds, and Sichuan peppers, the wild-caught fish is plated with miso-edamame puree, yuzu gel, and a black crumble consisting of sesame seeds and shortbread cookies that resembles soil. “It brings a wonderful element of surprise,” says Chef Carmen Debbo, who garnishes the appetizer with fresh edamame, edible flowers, citrus leaves, and chiles pickled in vinegar and sugar.

KING CRAB SALAD

In this mayo and crème fraîche–based salad, Alaskan king crab is paired with julienned apples and cucumbers and a crispy sourdough crouton on a moat of deep green oil. This edible terrarium also includes fragrant apple gel and sourdoughflavored foam. “Apple goes very well with crab, and the foam is a fun and unique way of presenting bread,” Debbo says.

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LAMB SHANK

Grass-fed Australian lamb is renowned for its succulence and mild flavor profile. Chef Delehney Rush’s rendition begins with searing the shanks and braising them for approximately 2.5 hours with peppercorns, vegetables, herbs, and aromatics. Once meltingly tender, the lamb is parked on a pillowy bed of saffron risotto with microgreens, mint pesto, Cabernet balsamic sauce, and piperade, a flavorful Basque stew highlighted with onions, peppers, and tomatoes.

MAHI-MAHI

Loins of mahi-mahi are rolled between plastic with meat glue and activated black charcoal to achieve this mosaic effect.

“Activated charcoal has become quite a trend, and that is good because it looks pretty cool and is harmless to consume,” says Debbo, who pairs the fish with fried bluepoint oysters, tomato relish topped with microgreens and sliced tomatoes, dollops of cilantro pesto oil, and a serving of sherry-saffron sauce.

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BUTTERNUT SQUASH AGNOLOTTI

Chef Taylor Hermann makes this square-shaped pasta on-site and infuses it with butternut squash mixed with allspice, cinnamon, and apple cider vinegar. Rich butter sauce with micro-planed black truffle — along with a sprinkle of dried currants and Thai chiles — elevates the appetizer. Before serving, she dusts on Parmesan, toasted walnuts, and fried sage and adds a drizzle of cherry-caramel gastrique.

BLOSSOM TREE

In Japan, cherry blossoms, or sakura, symbolize renewal and prosperity and remind us to live in the moment. Chef Braswell creates this eyepopper with Valrhona chocolate shaped into a tree trunk and adheres it to a base of flourless chocolate. For the canopy and flowers, she uses a pouf of cotton candy and dehydrated raspberry seeds and adds a quenelle of raspberry ice cream for a fruity finish.

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A Night in the Kitchen The culinary team at The Mar-a-Lago Club takes fine dining to the next level

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n a typical evening in The Mar-a-Lago Club kitchen, you won’t hear much chatter. That doesn’t mean there isn’t a lot going on — there is. At any given time, there could be 10 or more chefs hard at work chopping, slicing, grating, stirring, and finally plating dishes to be sent out to expectant club members ordering from the à la carte menu. The quiet is necessary for the various chefs and kitchen crew to hear each other when they do need to discuss the food, ask questions, or pass dishes off to the service team.

The result of that focused work — shown in the images here, taken on a regular Friday evening in November 2023 — is upscale comfort food and inventive dishes with a distinctly Mar-a-Lago flair, crafted by an efficient, creative culinary team.

One of the most popular hot dishes on the menu, says Culinary Director Bogdan Boerean, is the miso-crusted sea bass, which comes with coconut rice, Korean mushrooms, green papaya, mango, scallion curls, and a ginger-based sauce. “I can’t take it off the menu,” he says.

On this particular evening, members also ordered a berry-forward burrata salad with basil oil and a sweet onion marmalade made with red wine and port. “It’s a very popular dish we just put on the menu,” Boerean says. “It’s very simple, but it’s very tasty.”

In addition, members ordered a Mediterranean branzino dish and the recently reimagined Trump chocolate cake — three layers each of sponge and chocolate mousse served with berry sauce, crème anglaise, and chocolate sorbet.

These dishes and others that wind up in front of club members take a multistep journey through the small kitchen’s various sections. Different foods are prepared in different

Clockwise from top left: Chefs plate the branzino dish and the burrata salad; kitchen team members work on the expo line; the miso-crusted sea bass is one of the most popular hot dishes on the menu; Culinary Director Bogdan Boerean consults with one of the chefs; and the Trump chocolate cake has been reimagined recently.

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areas — there’s the back kitchen, the hot line, the garde-manger for cold foods, and the charcoal grill on the patio — before they ultimately are assembled at the expo line. There, chefs organize the meals to be picked up by the service team.

“They all come together on the front line,” Boerean says. “Then we send them out.”

From there, diners get a plateful of culinary magic — a small, artful representation of what happens during a night in the kitchen.

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Wedded Bliss

Mar-a-Lago is the expert storyteller for these unique love stories

By Liza Smith

A memorable wedding tells a unique story — not just of that particular day but of everything that came before and everything that promises to come after for a couple. It captures personality and nuance to create a captivating, distinctive tale. While the gorgeous setting and culinary prowess of The Mar-a-Lago Club lay the groundwork for an unforgettable marital narrative, the event team here knows that true success lies in the adaptation of these elements to highlight each couple as celebrated protagonists. The resultant story is one of a kind for all those who experience it.

Read on to discover four distinct stories of couples whose “happily ever afters” began at the incomparable Mar-a-Lago Club.

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MODERN WHIMSY Tiffany Trump and Michael Boulos

PHOTOS BY DENIS LEON

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rowing up, Tiffany, the daughter of Marla Maples and Donald Trump, always knew she would get married at Mar-a-Lago. When the time came to exchange vows, she and Michael welcomed their friends and family to her father’s estate.

The couple used their personalities and love story as inspiration for their wedding design. Timing their harpistaccompanied procession and ceremony to coincide with the sunset ensured the garden would be bathed in warm hues that played off the ombré design of pastel pink, purple, white, and blue flowers that lined the marble aisle and led to a stunning floral gazebo.

Rather than hiding the details of the ballroom with excess décor, Tiffany chose to complement the existing structure and embrace a floral-centered American wedding theme.

The result was a space that looked as if a breathtaking garden

Top: Tiffany Trump poses with her bridal party, including sister Ivanka Trump. Above: The happy couple,Tiffany Trump and Michael Boulos. Left: Sunset hues complement the lush pastel floral arrangements — a soft blend of pink, purple, white, and blue flowers — surrounding the bride and groom during their wedding ceremony.

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Top: The bride (in another fabulous Elie Saab gown) and groom take to the bronze mirrored dance floor. Above left: The floral centerpieces for the reception — so huge that each one required three people to lift it — were created on-site with thousands of flowers. Above right: Wedding guests mingle by the pool.

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Above: Tiffany and Michael pose with family members Massad and Sarah Boulos, Marla Maples, and Donald and Melania Trump.

had grown there overnight. Each floral centerpiece — so huge it required three people to lift it — was created on-site with thousands of flowers. The design team also created a large bronze mirror dance floor that reflected the grandeur of the ballroom’s ceiling, adding a touch of enchantment to the festivities.

“No one could leave the dance floor,” Tiffany says. “The happiness and joy were contagious.”

Tiffany’s radiant dress by Elie Saab was a nod to Michael’s Lebanese heritage, as were food selections and a very special original song by Nigerian musician Cobhams Asuquo.

The couple also treated guests to performances by gowned individuals on stilts and the northern Italy–based interactive entertainment company NuArt. But the most delicious reveal was dessert. The cake stage and orchid and tree branch– framed dessert display were kept in the dark until after dinner, when Tiffany and Michael revealed the creation, a twist on her mother and father’s custom Sylvia Weinstock wedding cake.

The Details

Venue: The Mar-a-Lago Club Event Planner and Designer: Toni Breiss Event Production: Marina Luri Photography: Denis Leon & Co. Videography: New Level Cinema Bridal Gown: E lie Saab Couture After-Party Gown: Elie Saab Couture Shoes: Elie Saab Couture DJ: Cedric Gervais Entertainment: NuArt Entertainment: Damon Pampolina Performing Artist: Cobhams Asuquo Performer and Pianist: Michael Cavanaugh Band/Musicians: Live61 Band/Musicians: Wes Quave Floral Design and Production: Xquisite Events Florida Lighting, Staging, and Draping: Frost Florida Rentals: Decora Event Rentals Invitations: Nahhal Printing Group

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Left: Cristiani Pereira and Adam Kidan pose for a photo on their wedding day.

Above: Cristiani achieved her modern fairytale dream at The Mar-a-Lago Club.

Right: Florals and soft lighting set the scene for an elegant wedding reception.

Sophisticated Fairytale Cristiani Pereira and Adam Kidan

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ristiani and Adam met in Philadelphia and dated for three years before tying the knot. As members of The Mar-a-Lago Club, they always planned to hold their wedding here.

“It is truly a magical place,” Adam says. “There is nothing like it in the world.”

Cristiani was in love with the idea of a modern fairytale experience.

Wearing a chic, romantic Galia Lahav dress and getting married in a space filled with orchids, her favorite flower, she was living her dream. But her biggest wish fulfillment came in the form of the virtuoso who would serenade her at the event. She had long been a fan of Andrea Bocelli and mentioned this to another club member while the two were lounging at the Mar-a-Lago pool. As it turns out, the other member had a connection to the famed Italian tenor, and through a series of events, he gave a special performance — much to the delight of Cristiani, Adam, and their 250 guests.

For Adam, one of the most special parts of the day was having his daughter walk him down the aisle. He also wanted to indulge his inner epicurean to make the event personal. A partner at Alpha Omega Winery in Napa Valley, he selected both a Chardonnay Reserve and one of the single-vineyard Cabernets for guests to enjoy.

As the evening moved on, the band kept the dance floor filled, and Donald and Melania Trump joined in the celebration. With cultivated sophistication and celebration, the couple managed to achieve classic elegance with a modern romantic twist.

The Details

Venue: The Mar-a-Lago Club Photography: Adam Opris Photography Videography: Suzanne Delawar Studios Wedding Planner: Carrie Zack Events Floral and Production: Jassi & Co. Entertainment: Aragon Artists Headliner: Andrea Bocelli Lighting and Sound: Frost Florida Invitations: Papergirl Hair: Luiz Carlos da Silva Makeup: Angelique Deltete Dresses: Galia Lahav Shoes: Aquazura Tuxedo: Ricardo (custom tailor) in Palm Beach

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PHOTOS BY MUÑOZ PHOTOGRAPHY

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Left: Nicole Fontana and Rocky Leiner pose for the camera.

Above: Nature was front and center in the outdoor ceremony space.

Right: The bride and groom join their guests on the dance floor.

Natural Glam Nicole Fontana and Rocky Leiner

H

aving moved to West Palm Beach from New Jersey so Rocky could start his business, the couple decided to treat their nuptials as a destination wedding for family and friends to get a taste of their new Florida life. They knew, for this guest list, that décor and style needed to be matched by a fun vibe that echoed past shared adventures.

Nicole embraced a light, natural vision that included trees in the ceremony space, but she eschewed rustic touches in favor of modern elements like a rose-gold acrylic aisle. Abundant florals in pink and white, which took two days to set up, populated the wedding spaces and provided guests with lavish eye candy. In the Grand Ballroom, the flowers were accented by crystals and hung above the dance floor, while glass reception tables furthered the reflective glam look and mimicked the antique mirrored walls that served as Nicole’s design inspiration.

In addition to the visual intrigue, guests were in store for a number of surprises as the evening progressed, including a choreographed dance to Marshmello’s “Here with Me” that the couple had learned without anyone knowing. After the last toast of the evening, thanks to covert planning by Rocky’s dad, a 24-piece Tampa Bay Buccaneer drumline with dancers came from the four corners of the ballroom to energize the crowd and ultimately lead everyone, with the help of the couple, who had undergone a costume change, into the rotunda, which had been transformed into a South Beach–style club for a pumping after-party.

The Details

Venue/Catering: The Mar-a-Lago Club Photography: Muñoz Photography Videography: Diego Stuart Films Wedding Planner: Rackel Gehlsen Weddings & Events Floral Design and Production: The Special Event Resource and Design Group Lighting, Sound, and Staging: Frost Florida Entertainment: EastCoast Entertainment Rentals: Regency Rentals Hair and Makeup: Face Time Beauty Wedding Dress: Martina Liana Tuxedo: Mark Russell Invitations: It’s My Party by KD Cold Sparks: Sparktacular FX Machines

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PHOTOS PHOTOS

BY SCHREITERER

BY ROEY YOHAI STUDIO STUDIOS

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Left: Kimberly Snyder and Taylor Sarkaria enjoy a moment to themselves.

Above: The couple are surrounded by candles and flowers on the dance floor.

Right: Roses and floating candles adorn the pool during the cocktail hour.

Garden Romance Kimberly Snyder and Taylor Sarkaria

K

imberly and Taylor loved the fact that theirs would be the only event on the property and wanted to create an intimate affair. To Kimberly, this meant designing three distinct, yet connected, transformed spaces that would embrace guests with warmth and romance. Pink florals provided that connection and created a progressive hued effect, with more vibrant pinks for the ceremony, blush and white for the cocktail hour, and then white and softer pinks for the ballroom reception.

In keeping with the desired romantic garden vibe, the chuppah was more of a natural form with a gorgeous array of flowers. For the cocktail hour, roses and floating candles adorned the pool’s surface, and a string quartet played from a plexiglass bridge. Roses hung from a structure over the walkway, and the votive-lined path led guests to the stunning reception space with roses, baby’s breath, and white candles everywhere.

Kimberly’s favorite moment occurred while her guests were enjoying the cocktail hour and Kimberly and Taylor snuck away to exchange their vows privately and enjoy a few moments of tranquility together after the ceremony. After their vows, one of their favorite songs started playing, and the couple, along with guests, enjoyed a fireworks display set to their chosen soundtrack.

For Kimberly and Taylor, there would be no leaving this celebration early. The band didn’t play a last song. Instead, guests were invited into a disco jungle–themed space with espresso martini welcome shots and a DJ already creating an infectious vibe to keep the party going.

The Details

Photography: Roey Yohai Studios Videography: Senderey Video Productions Wedding Planner: Rackel Gehlsen Weddings & Events Makeup Artistry: Makeup Artistry by Diana Escobar Hair Artistry: Face Time Beauty Bridal Gown: Mira Willinger Bridal Couture Bridal Salon: Chic Parisien After-Party Gown: Ines di Santo Shoes: Christian Louboutin Groom’s Tuxedo: Ralph Lauren Bridal Gown Valet: Bless the Dress Entertainment: EastCoast Entertainment Band: Powerhouse Next Generation Event Designer: Tantawan Bloom Floral Production: Petal Productions Lighting, Sound, Staging, and Draping: Frost Florida Rentals: Regency Rentals Fireworks: Special FX Wizard Cold Spark Cannons: Sparktacular FX Machines Invitations and Accessories: Ceci New York Transportation: Molly’s Trolleys

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Forever Young New skin care products at the spa pack a powerful punch

By Kerry Shorr

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his season, members of The Mar-a-Lago Club pampering themselves at the Trump Spa will be able to enjoy a host of new, luxurious skin care products from one of the most highly esteemed and recognizable names in the business: Dr. Paul Nassif.

Nassif is one of the world’s most respected and celebrated plastic surgeons. In 2023, he was featured in Newsweek’s annual “America’s Best Plastic Surgeons” rankings because of his work in the field of facial plastic surgery. Known for delivering breathtaking visages for his well-heeled clientele, the doubleboard-certified doctor has rounded out his time starring on E!’s hit reality television show Botched — which wrapped up its eighth season in 2023 — where he transformed the surgical snafus of other practitioners into jaw-dropping makeovers.

He’s also the founder of NassifMD® Skincare. The line consists of scientifically advanced treatments with ingredients such as peptides and nourishing plant extracts that hydrate the skin and minimize the appearance of fine lines and wrinkles. Containing no formaldehyde, lanolin, parabens, or phthalates, every product is vegan and gluten-free and certified by Leaping Bunny, meaning it was developed without animal testing.

This season, find NassifMD® Skincare in an array of dermisspoiling treatments at the Trump Spa, including Skin Performance, Skin Refiner, and Beyond the Ultimate HydraFacial.

Additionally, the following NassifMD® Skincare beauty products will be sold at the Trump Boutique.

Age Defying Eye Renewal Serum Draw attention to your ocular assets with an all-in-one serum that plumps the undereye, eyelids, and pesky crow’s-feet. Multiple peptide technologies target puffiness and dark circles, while soothing pullulan and aloe vera lock in H2O. Detox Pads Formulated with salicylic and glycolic acids, antioxidants, and a proprietary ingredient similar to retinol, these facial exfoliating pads smooth rough spots.

Hydro-Screen® Hydrating Serum This serum’s mission is clear: replenish, repair, and humidify all day long. Hyaluronic Filling Spheres™ inject intense moisturization; Lipochroma® protects cells and tissue from damage while locking in hydration; and Systenol® A, an antioxidant derived from the babchi plant, increases collagen while lessening the appearance of lines and wrinkles.

Steep in Copper Comfort The spa’s large treatment tub is the epitome of luxury

By Kerry Shorr The luxurious pastime of bathing in a copper bathtub has been long distinguished in art, literature, and the aristocracy. Before such tubs became more economical in the mid-19th century, only the upper classes had pockets deep enough to afford them. Impressionist artist Edgar Degas loved painting his subjects soaking inside deep, umbertoned basins. And they were favored by monarchs and emperors like Marie Antoinette and Napoleon Bonaparte, whose servants would roll the tubs into their rooms on casters. These malleable metal vestibules still retain their prestigious standing inside the homes of the wealthy and refined.

The Trump Spa at Mar-a-Lago welcomed its own copper tub — a seismic, Japanese-style soaker — in 1996. Unable to fit it through the narrow doorways, engineers removed an outer wall from the building that once housed the staff of visiting guests. Next, the massive tub was forklifted into its dedicated space inside the spa and then maneuvered over the drainpipe with a block of ice that subsequently melted.

Today, the spa’s Copper Steeping Tub Ritual is a beloved couples therapy. “Once someone has experienced the treatment, they fall in love and want it all the time,” says Alisha Sorkness, who serves as lead therapist.

The treatment begins with a Himalayan sea salt body scrub to remove dead skin cells and open pores. Spa-goers are then guided to the adjoining tub room, where iced washcloths and an ice bucket with chilled water bottles await by the tub filled with 104-degree water — the same temperature as most hot tubs. “Unlike acrylic and ceramic varieties that begin to cool once you fill them up, copper acts like a conductor and retains its temperature,” Sorkness explains.

After guests get in the tub, more salts are added. Following a 20-minute soak, guests are treated to a moisturizing application that leaves skin buttery soft. “The experience is very sedative, and it’s not unusual to feel a little ‘heavy’ when the session ends,” Sorkness says.

“That’s because the muscles are so relaxed.”

After each soak, the tub is drained, meticulously cleaned with an antibacterial agent, and then air-dried. In the evenings, a cleaning crew comes in and polishes it inside and out.

Pure Hydration Facial Cleanser The antioxidant-rich matcha in this gentle cleanser sweeps away breakout-causing dirt, makeup, and excess oil. Squalane, a powerful emollient derived from botanicals, reduces inflammation, promotes elasticity, and delivers mega moisture.

Pure Hydration Night Cream An overnight treatment that renews, restores, and promises glowy results in the morning? Yes, please. Ingredients worth pointing out are H2OBioEV® and ViaPure® Poria, which help keep skin plump and velvety.

PHOTO BY MUÑOZ PHOTOGRAPHY

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‘The Best Course in Florida’ A daring original design and recent renovations ensure the Trump International Golf Club in West Palm Beach is the cream of the crop

BY SHARON GELTNER

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Left and above: Thanks to a daring original design and ongoing renovations, Trump International Golf Club, West Palm Beach, is a beautiful, tough, and fun course to play.

J

ohn Nieporte, Director of Golf and Head Golf Professional at Trump International Golf Club, West Palm Beach (10 minutes from The Mar-a-Lago Club), is proud to say that his home golf course is the “flagship of the Trump Golf portfolio.” Needless to say, he also thinks it’s the best in the state.

“This West Palm Beach course is unlike most of those in Florida because it brings the north to the south with changes in elevation,” Nieporte says. “There are rolling hills, towering royal palm trees, and waterfalls. It is not a flat course bordered by houses. It is easily the best course in Florida and the toughest.”

Jim Fazio had a “limitless budget and free reign” when he was designing the course, Nieporte says.

“The one request was that the first hole must be hard and demanding so players would know they were about to play a very tough course,” Nieporte says. “It’s a long par 4 with two elevated shots. The yardage from the back tees is 487 yards. That was absurdly long in 2000. The design was way ahead of its time.”

The course has more than a dozen shots where players must hit down into the fairway or shoot from lower to higher elevations. Such conditions add both distance and difficulty.

Upgrades over the years have kept the course fresh and exciting.

Trump International recently upgraded the fifth and 12th holes. At the former, a par 3 at 235 yards, a bunker was removed, and water was added on the right side. The latter, a par 5 at 631 yards, has some new water as well: “We dug a huge lake, 120 yards out into the

fairway,” Nieporte says. “We have made it extremely difficult.”

Before those holes were upgraded, Trump International “put in a fabulous short-game area with undulating greens and several depth bunkers,” Nieporte says.

Coming up: The club plans to regrass the entire course, put in a new irrigation system, and recontour or remove certain sand traps.

“We are always improving beauty and playability,” Nieporte says.

Renovations will extend to the clubhouse, which is on a hill overlooking a 58-foot waterfall and is used to host private parties.

A well-maintained, standout course isn’t the only benefit that members of the club enjoy; there’s also the instruction. Nieporte has golf in his blood: His father, Tom Nieporte, was on the PGA Tour in the ’50s and ’60s, and he met former President Dwight D. Eisenhower after winning the Bob Hope Desert Classic in 1967.

“My father was an inspiration,” John Nieporte says.

Nieporte followed in his father’s footsteps, playing in many professional tournaments himself. He started working as a golf instructor at the club after winning the New York State Open in 2001 and moved up to Golf Director in 2005. The rest is history.

Members of the club not only have privileges at the course in West Palm Beach — they also have reciprocity at the sister golf courses in nearby Jupiter and Doral (outside of Miami). They can also play at Bedminster and Colts Neck in New Jersey and the Trump courses in Charlotte, North Carolina; Hudson Valley and Westchester in New York; Los Angeles; Philadelphia; Washington, D.C.; Aberdeen and Turnberry in Scotland; Doonbeg, Ireland; and Dubai.

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Posh

PAPARAZZI BIG DOG RANCH RESCUE’S ‘WINE, WOMEN & SHOES’ PHOTOS BY TRACEY BENSON PHOTOGRAPHY

More than 1,000 guests turned out to support Big Dog Ranch Rescue at its annual Wine, Women & Shoes benefit at The Mar-a-Lago Club in March 2023. The two-day event to raise funds for the cage-free, no-kill dog rescue included a fashion show presented by Anne Fontaine, a canine fashion show with adoptable rescue dogs, a luncheon, live and silent auctions, and live entertainment. The Mar-a-Lago Club’s Grand Ballroom is “the largest venue in Palm Beach County that can accommodate our event,” writes Lori Elsbree, director of fundraising events for Big Dog Ranch Rescue, via email to The Jewel of Palm Beach. “The level of service is unmatched,” she adds, “and the venue is extremely accommodating to our dogs.”

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THE SALVATION ARMY PARADISE BALL PHOTOS BY CAPEHART PHOTOGRAPHY

There’s no better place to mark a major organizational milestone than The Mar-a-Lago Club. That certainly was the case for The Salvation Army in Palm Beach County, which celebrated its centennial here in December 2022. “[Mar-a-Lago is] a premier location for elegant events,” writes Francesca Smith, director of development for The Salvation Army’s Florida Division, Palm Beach Area Command, in an email to The Jewel of Palm Beach.

“This was our centennial celebration, and we wanted the best option available.”

Roughly 450 people attended the Paradise Ball, which included live jazz music, a synchronized swimming show, a VIP reception in the White & Gold Ballroom, an elegant dinner, and dancing accompanied by a live orchestra.

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CANCER ALLIANCE OF HELP & HOPE’S ‘DANCE THE NIGHT AWAY’ PHOTOS BY CAPEHART PHOTOGRAPHY

Twelve local celebrities took to The Mar-a-Lago Club dance floor in April 2023 for the Cancer Alliance of Help & Hope’s annual competition to raise funds for families affected by cancer.

Professional dancer and national champion Louis van Amstel from Dancing with the Stars was the master of ceremonies for the evening. Three celebrity judges — Cathy Rigby, actor and Olympic gymnast; Lorenzo Borghese, businessperson and television personality; and Artem Chigvintsev, professional dancer and winner of season 29 of Dancing with the Stars — gave their marks to the competitors. The event, which raised $800,000 for local cancer patients, also featured a performance by professional ballroom dancers Craig Smith and Andrea Harvey.

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PALM BEACH POLICE & FIRE RESCUE BALL PHOTOS BY CAPEHART PHOTOGRAPHY

There are several reasons the Palm Beach Police & Fire Foundation returns to The Mar-a-Lago Club year after year to host its annual Police & Fire Rescue Ball: the size of the available space, the ambience, and the service of the catering and events team. The ball has been held here for almost 20 years now, and the January 2023 iteration certainly demonstrated why the club is a venue worth revisiting. Roughly 650 guests, including local civic leaders and government officials, police officers and firefighters, prominent area citizens, and celebrities, comfortably mingled and enjoyed a poolside cocktail reception with live entertainment, dinner and dancing, and a live auction.

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THE GOLDEN ROSE FROM CURETIVITY PHOTOS BY CAPEHART PHOTOGRAPHY

Eric and Lara Trump welcomed 350 guests to “The Golden Rose” party at The Mar-a-Lago Club in February 2023 to raise funds for nonprofit Curetivity, which Eric founded to support St. Jude Children’s Research Hospital in the fight against pediatric cancer. The event included a 1950s-themed poolside cocktail party with an Elvis Presley tribute performance, a casino, and more.

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HOLIDAY CABARET LUNCH FOR A SAFE HAVEN FOR NEWBORNS PHOTOS BY CHRISTOPHER FAY

Lexye Aversa, a member of The Mar-a-Lago Club, created this colorful, joyful “Holiday Cabaret Lunch” to benefit A Safe Haven for Newborns, a nonprofit dedicated to saving infants from abandonment (at press time, Aversa shared that 386 babies had been helped). The Mar-a-Lago event, held in December 2022, featured myriad vendors during the reception, a gourmet lunch, entertainment, a couture fashion show by Odalys Marino, and a live auction.

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ERB/DUFAULT PHOTOGRAPHY

The Mar-a-Lago Club

DINING HOURS • Breakfast: 7 a.m. to 11 a.m., Tuesday through Sunday • Lunch: 11 a.m. to 3 p.m., Tuesday through Saturday • Sunday à la carte brunch: 11 a.m. to 3 p.m.

• Dinner: 6 p.m. to 10 p.m., Tuesday through Saturday THE BEACH CLUB • Hours: 10 a.m. to 5 p.m. daily • Dining: Poolside and The Bistro, 11 a.m. to 4 p.m.

THE TENNIS CLUB Opening hours: Court play and Pro Shop, 9 a.m. to 4 p.m.

• Closed Monday.

Rules of the court: Proper attire is strictly enforced. Members • and guests are required to wear all-white attire, collared shirts, and appropriate soft-court tennis sneakers. Running shoes damage the court surface and are not permitted. Please utilize the gates on the north and south side of each court when entering and exiting.

This will prevent players from having to stop play to allow people to walk across the court.

Guest policy: Guests (maximum of 10 visits a season) must • register at the Pro Shop. Fee is $25 per person.

FITNESS CENTER AND LOCKER ROOMS • Daily: 7 a.m. to 7 p.m.

• Holidays: 7 a.m. to 4 p.m.

SPA AND SALON APPOINTMENTS • Tuesday through Saturday: 9 a.m. to 5 p.m.

• Sunday and holidays: 10 a.m. to 4 p.m. Closed Monday.

SPA STORE • Tuesday through Saturday: 9 a.m. to 5 p.m.

• Sunday and holidays: 9 a.m. to 4 p.m. Closed Monday.

SPECIAL EVENTS • Tuesdays and Wednesdays: Bridge • Wednesday evenings: Seafood Buffet • Thursday evenings: Prime Rib Night • Thursdays and Sundays: Croquet Clinics • Select weekends: Live entertainment at The Beach Club

Published by Palm Beach Media Group North • P.O. Box 3344, Palm Beach, FL 33480 • Telephone: (561) 659-0210 • Fax: (561) 659-1736 palmbeachmedia.com Copyright © 2024 All rights reserved.

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Kevin Condon & Cristina Condon

Your Global Real Estate Advisors and Palm Beach Experts

Via Linda Lake Block | Price Upon Request

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Rarely available 3 bedroom, 3.5 bath corner unit at Two North Breakers Row. Stunning direct ocean views from the living room, dining room and kitchen offering tranquil turquoise water as far as the eye can see.

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For Sale | Price Upon Request Located on the coveted fourth floor of the esteemed Island House, 2 Bedroom, 2 Bath Southeast corner apartment offers breathtaking vistas and a delightful terrace.

The market is continuously changing – call us for current inventory and off market opportunities.

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