THE
FOOD & FASHION ISSUE
EMERIL & ALDEN LAGASSE
ENVIRONMENTAL DESIGN
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UNIQUE LIGHTING
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HOME ACCESSORIES
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CASUAL AND COUTURE JEWELRY
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In this issue:
104
66
92 174
76
87
18
Feature
Couture (cont.)
A Sense of Place
A Bountiful Life: Emeril and Alden Lagasse 66
Fashion in Bloom: Spring Collections in the City 114
Retreat into Wilderness 44
People + Places
Southern Sophisticate: Faith, Family, Ducks— and Fashion 158
The King and Prince Beach and Golf Resort 165
Giving Back
Eye Center South 138
Earth Angels: Soaring Above and Beyond 180
Cosmetic Vein and Laser 140
Wine, Women, and Shoes: Fund-Raising with Heart and Sole 186
USA Mitchell Cancer Institute 144
Emeril’s Evening for Education 74 For the Love of Food An EPIC-urean Escape to Amelia Island 24 Alabama’s Craft Brewing Culture 38 Recipes from the Emerald Coast 76 The Latest Buzz on Local Craft Breweries 87 Cooking Up Good Times 168
Voyager Panama—An Ecotourism Dreamland 122
Couture
The Art of Life
Stil kommt nie aus Mode (Style Never Goes Out of Fashion) 104
The Center for Cosmetic and Family Dentistry 147 Aesthetic Clinique 148
Journey to Jerusalem 92
Dim Sum and Other Delights in Beijing 174
That’s a Wrap! The Journey of a Dress 56
2014 Physicians Guide 137
Penning Truths: A Celebration of Songwriting 18 Exploring Artistic Growth: Justin Gaffrey at Pursell Farms 152 V IE Z INE .C OM | 11
COLA COLA
®
Primary Targeted Audiences
W
e are thrilled you have picked up a copy of VIE and hope you
enjoy reading about the people and places of our coveted region,
COLA 2 COLA®—Pensacola to Apalachicola. We live in a great place where life is good! We have a passion for our area and the people and businesses found here, and we hope that you will share in our excitement. VIE can be found locally at Tourist Development Council centers, Chamber of Commerce locations, Sundog Books in Seaside, Florida, boutiques, restaurants, bed-and-breakfasts, and special events. VIE’s distribution has branched out to the following airports: Baltimore/Washington International, Houston Hobby, Memphis International, Nashville International, Orlando International, and Hartsfield–Jackson Atlanta International. In addition to these high-profile locations, VIE is also being added to the shelves of some of the country’s top-selling bookstores, newsstands, and supermarkets, giving our advertisers potential access to millions of people.
VIE is a registered trademark. All contents herein are Copyright © 2008–2014 Cornerstone Marketing and Advertising, Incorporated (The Publisher). All rights reserved. No part of this periodical may be reproduced without written permission from The Publisher. VIE is a lifestyle magazine and is published at least five times annually on a bimonthly schedule. The opinions herein are not necessarily those of The Publisher. The Publisher and its advertisers will not be held responsible for any errors found in this publication. The Publisher is not liable for the accuracy of statements made by its advertisers. Ads that appear in this publication are not intended as offers where prohibited by state law. The Publisher is not responsible for photography or artwork submitted by freelance or outside contributors. The Publisher reserves the right to publish any letter addressed to the editor or The Publisher. VIE is a paid publication. Subscription rates: Digital magazine (iPad only) – One-year $11.99; Two-year $17.99 / Printed magazine – One-year $23.95; Two-year $34.95 (U.S. Only – price includes free access to digital magazine versions for iPad). Subscriptions can be purchased online at www.VIEZINE.com.
On the Cover:
VIE Creative Team: Lisa Burwell Publisher lisa@viezine.com
Gerald Burwell Editor-in-Chief gerald@viezine.com
Bob Brown VP of Creative Services bob@viezine.com
Tim Dutrow Videographer tim@viezine.com
Jordan Staggs Assistant Editor jordan@viezine.com
Mary Jane Kirby Account Executive maryjane@viezine.com
Tracey Thomas Graphic Designer tracey@viezine.com
Scott Sajowitz Account Executive scott@viezine.com
Troy Ruprecht Graphic Designer troy@viezine.com
Julie Dorr Account Executive julie@viezine.com
Devan Allegri Graphic Designer devan@viezine.com
Margaret Stevenson Copy Editor
Bill Weckel Web/Project Manager bill@viezine.com
Nothing says food and fashion better than power couple Emeril and Alden Lagasse. Food icon Chef Emeril trades in his chef jacket for stylish civvies and his beautiful wife, Alden, glows in a flowing Ralph Lauren chiffon blouse—the stunning Caliza Restaurant at Alys Beach serves as a backdrop. VIE is truly honored that the Lagasses shared insights into their active lives here on the Emerald Coast with writer Tori Phelps in her story, “A Bountiful Life.”
Benjamin Rosenau Video Producer ben@viezine.com
Shannon Quinlan Distribution Coordinator Tim Ryals Graphic Designer Eric Shepard Graphic Designer
VIE Contributors: Contributing Writers:
Photographer: Romona Robbins Set Design: Cari DeGregorio Food Styling: Chef Kevin Korman Makeup Artist: Yvette Nation Hair Stylist: Brooke Miller
Steve Barber Susan Benton Sallie W. Boyles Amanda Crowley Kim Duke-Layden Lori Hutzler Eckert Colleen E. Hinely Fred Maglione Christy Milliken Dr. Kimberly Moskowitz
Published by:
Tori Phelps Anne W. Schultz Megan Smith Dr. Steve Weiner
Contributing Photographers:
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Scott Carter Morgan Cooper Tommy Crow Amanda Crowley Peter Michael Dills Kim Duke-Layden Frazer Harrison Colleen E. Hinely Louise Lakier Gilles Mingasson David Moynahan Kay Phelan Andreas Rentz
Romona Robbins Abigail Ryan Megan Smith Luca Teuchmann Jacqueline Ward Moda Alma Photography
V IE Z INE .C OM | 13
OUR COLLECTION OF APPAREL, JEWELRY, HOME ACCESSORIES, AND GIFTS M
T H R O U G H S 8 5 0 - 2 1 3 - 5 5 5 0
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Publisher’s Note:
The World is Your
OYSTER
Living up to our reputation as being a local lifestyle magazine with a global perspective, we go from Berlin to NYC, Israel to China in this issue. And we take a jaunt to Los Angeles to cover the fortieth anniversary anniversary of Diane von Furstenberg’s wrap dress. We also have a cornucopia of stories about food and fashion along the Emerald Coast. As we shed the grays of winter, we don the mantle of spring—the celebration of rebirth taking its rightful place in the cycle of life. Our annual Food and Fashion Issue is brimming with newness, and we hope to reawaken your senses. VIE is honored to share the celebration of spring with one of the world’s most notable chefs, Emeril Lagasse, and his beautiful wife, Alden. On the cover, with the distinctive Moroccan ambience of Caliza Restaurant in Alys Beach as the setting, we see Emeril and Alden at an intimate and lavish table set for two. Already having a culinary pedigree that is hard to rival and a name that evokes—well, goodness and good food—Emeril has now added the 2013 James Beard Foundation Humanitarian of the Year Award to his résumé. As you read Tori Phelps’s article, “A Bountiful Life,” you’ll be amazed at how much energy and zest for life the Lagasses exude. Generous patrons who are extremely active in their community (and beyond!), the Lagasses graciously stepped away from their busy schedules to give VIE time for an interview and photo shoot, for which we are extremely grateful. We wanted our readers to know the depth and breadth of the Lagasses’ commitment to being good stewards of humanity. You will find that, aside from their already demanding personal and professional lives, this power couple continues to pay it forward through the Emeril Lagasse Foundation and so much more. As anyone might imagine, it’s hard to keep up with Emeril, but the lovely and talented Alden does that and more! Always impeccably dressed, this fashionforward tastemaker is a natural beauty with a down-to-earth personality and a megawatt smile. Bravo Emeril and Alden! In this issue of VIE, you will find recipes shared by some of the best chefs and restaurants from COLA 2 COLA®. We hope you will take time to cook some of these great dishes or, if you have an aversion to the kitchen, get out to these restaurants to enjoy great cuisine with people you love. We also present our fashion findings, showcasing some of the latest local trends and some from around the globe. In honor of spring, why not try a new look! Life is beautiful and good, so dig in and live well at the bountiful table of life!
Publisher Lisa Burwell poses for renowned photographer Carlo Pieroni at VIE’s magical Farm to Table event last year at Arnett’s Gulfside Trailrides in Santa Rosa Beach, Florida.
To life! —Lisa V IE Z INE .C OM | 15
The meal was spectacular. But really, it was the experience that was rich.
Š2014 Artesano Hotels. All rights reserved.
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Penning Truths A C elebrat ion of Song writing Story and photography by Colleen E. Hinely
I
t was close to ten on a brisk evening in Seaside, night two of the fifth annual 30A Songwriters Festival. Bud and Alley’s Pizza Bar, one of over twenty venues designated for the music festival, was transformed into a cozy listening room, all of its patio chairs and wicker sectionals occupied by ardent music lovers awaiting the next performer. Cylindrical propane heaters tossed up sultry flames, spreading warmth throughout the room; the porch of the Pizza Bar was cocooned in thick Plexiglas barriers that guarded it from the frigid January air. South Alabama minstrel Grayson Capps ascended the corner stage. The longhaired singer/songwriter settled into his seat with guitar in hand, his neck embellished by a harmonica. Capps seemed to emulate an evangelist: with his gritty,
18 | M A R C H /A P R I L 2 014
lyrical depictions of bayou blues and gothic philosophy, he was like the scion of an eighteenth-century backwoods preacher. A guitar case replaced the traditional circuit rider saddlebag; his songbook was a proxy for a tattered Holy Bible. Grayson Capps, along with over a hundred and fifty other singer/songwriters, beguiled audiences with intimate musical performances at the various mellow and modish venues along Scenic Highway 30-A in Northwest Florida. Performers at the 2014 festival included Grammy Award–winning songwriters, Rock and Roll Hall of Fame inductees, and country music megastars intermingled with extraordinarily accomplished regional and local songwriters. The 30A Songwriters Festival sets itself apart from other music expos by the organizers’ emphasis on
showcasing musicians with original songs, allowing only the composers and their instruments on stage. The result is a three-day weekend of immersion in musical storytelling and acoustic divinity. The various soundstages designated for the 30A Songwriters Festival were just as unique as the songwriters themselves. From the community of Dune Allen Beach to the town of Rosemary Beach, the participating restaurants, bars, coffee shops, and record stores were transformed into miniature concert halls and cozy listening rooms, where hushed audiences indulged in the lyrical anecdotes and rhythmic alchemy of each songwriter. Music fans flocked to the 30A Songwriters Festival for the distinctive opportunity to watch their favorite performers and to bear witness to details and intimate inspirations as sung by the songwriters themselves. As distinctive as a human fingerprint, a welldeveloped song articulates the uniquely personal thoughts and emotions of the individual songwriter. John Oates (of the legendary Hall and Oates, one of the most prodigious duos in rock and roll history) explains his method for songwriting as an “artistic way of expressing real things and bringing them across to people in a way that makes them feel the same way that I am feeling at the time.” “It is the small things that connect us, not the big ones,” adds festival newcomer, Grammy Award– winning singer/songwriter and producer Kristian Bush. Kristian, half of the duo Sugarland and author of such hits as “Already Gone” and “Stuck Like Glue,” disclosed his own personal formula for songwriting. “As songwriters, it is our job to grab some of the larger threads, as well as the threads from our own hearts, spin ’em and wrap ’em like you would a rope, and make a song out of ’em.” The expression of self-evident truths and the experiences of lyricists have historically incited movements of peace and sparked social discord. No other artistic medium has this universal influence for provoking social and political movements or, on a personal level, for chartering an empathic individual connection with the plight of the songwriter. The 20 | M A R C H /A P R I L 2 014
Charlie Mars
As distinctive as a human fingerprint, a welldeveloped song articulates the uniquely personal thoughts and emotions of the individual songwriter. voice of one, the songwriter, becomes a voice for leagues of others. Truth and candor are the common threads that bind a songwriter and his or her audience. “For me, it is sincerity,” concludes singer/songwriter Jesse Harris. “If it is something that I didn’t truly feel, then I couldn’t write about it.” As the 2003 Song of the Year Grammy winner (for penning Norah Jones’s hit song, “Don’t Know Why”), Jesse Harris would care not to be distinguished solely as the recipient of the revered Grammy Award; instead, he prefers to be acclaimed for his dynamic competence as an author and melodic prophet.
John Oates
Each January, the 30A Songwriters Festival allows music lovers to be exclusive guests to hundreds of artists and to bear witness to such lyrical poems of truth as those mentioned above. Over the course of a weekend, the intimate proximity of
the venues along 30-A allows listeners to behold the testimonials of songwriters and to stake claim to the anthems epitomizing their own personal truths. The finale performance of the fifth annual 30A Songwriters Festival was held under the lofty tiki hut dome of Pandora’s Steakhouse in Grayton Beach. The expansive space was standing room only, eclipsed in the azure glow of the stage lights and thriving with the sudden engorgement of die-hard concertgoers determined to devour the capstone performance of Cooper Carter and the Royal Senders. Pandora’s entry door dispensed a brigade of fans, event organizers, festival volunteers, performers, and their posses. Carter electrified the assembly with thick vintage-sounding guitar riffs. Listeners reveled in the sinuous volumes of Memphis-inspired blues emanating from the stage, enmeshed in the analogous magic. The magnetic mood lasted well into the night—the perfect ending to a weekend of truth and discovery through song. “I used to believe that it was the larger experiences—the ‘We Are the Worlds’—that connect us,” Kristian Bush admits. “But really, it is about a whole lot of people sharing in the same small experiences.” To learn more or to purchase tickets for 2015, visit 30asongwritersfestival.com.
Ani DiFranco
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Tasty Travels
A n E P I C - u r e a n Esc a p e t o A m e l i a I s l a n d { STORY and PHOTOGRAPHY by KIM DUKE-LAYDEN }
N
estled between South Georgia’s coastal marshes and sprawling Jacksonville is Amelia Island, Florida, an enchanting thirteen-mile-long barrier island that has had a treasure trove of awards bestowed upon it in 2013 by numerous national publications and websites. The accolades include being ranked in lists such as “Top 25 Islands in the World,” “Top 10 U.S. Islands,” and “America’s Favorite Towns.” Amelia Island charms visitors with its natural wild beauty, historic downtown Fernandina, quaint B and Bs, world-class resorts, and amenities galore. Adding to Amelia’s many allures is Omni Amelia Island Plantation’s new talk of the town, Executive Chef Daven Wardynski. Last October, I joined Chef Daven and his culinary wizards on a gastronomic odyssey of the authentic Amelia. Savor some of the luscious highlights: It was a perfect fall morning—sunny with low humidity—the kind of weather we convertible drivers in Florida live for. My sky-blue Solaris cruised along the two-lane road where a canopy of majestic, moss-draped live oaks resembled a crown, fitting I think, since the island was named for Princess Amelia, daughter of King George II. Near the tip of the island, I turned off at the entrance to Omni Amelia Island Plantation Resort (omnihotels.com/AmeliaIsland). After passing through the gates, I drove to the guest check-in along meandering lanes edged with undulating paths that played hide-andseek among Amelia’s tree hammocks and wild thickets. During past visits, my husband, John, and I loved cycling on the countless trails that crisscross the resort’s 1,350 acres of wildlife-rich salt marshes, pristine golf courses, and towering sea oat–covered dunes that unfurl to vast Atlantic beaches.
THE OMNI HOTEL’S SPECTACULAR NEW TERRACES AND POOL DECKS CASCADE TO THE BEACHES OF THE ATLANTIC. PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION.
V IE Z INE .C OM | 25
With the Verandah’s head chef, Chris Pickren, and his culinary team, Chef Daven dazzled us with a multicourse masterpiece that was as visually enticing as it was delicious. Starters included a bounty of freshly caught local shrimp, Apalachicola oysters, and spiny lobster. In March 2013, the 40-year old resort began a refreshing new chapter with the completion of an $85 million reimagination by its new owners, Omni Resorts. The four-hundred-room AAA Four Diamond hotel that resulted is a stunner. Driftwood pieces artfully dangle from the lobby’s exquisite ceiling motif. Floor-to-ceiling windows overlook a spectacular multilevel pool deck with lush palms and water and fire features that reminded me of Maui’s chicest resorts. I stayed in the new Oceanside wing. My beautifully appointed room had a luxurious bed; soothing coastal blue, green, and light wood accents; and stellar panoramas from the private balcony. After quickly unpacking, I joined a small group of fellow writers for a private outing with Chef Daven. During the short shuttle ride, our humble host reminisced about growing up as a Michigan farm boy near his beloved Polish grandmother, who hung homemade charcuterie in her basement and taught him to cook simple yet delicious homegrown foods. Chef Daven was only in the sixth grade when his grandmother passed away, but he kept his promise to “keep her kitchen alive,” and he continues to honor her legacy through a deep-rooted connection with the food that he prepares—“how it is cooked, where was it grown, and who caught it.”
married in 1996. The Amelia Angler II (ameliaangler. com) was also docked here and waiting to take us on a “reel” adventure to catch our dinner. Already aboard were our hosts, golf pro-turned-angler, Captain Terry Lacoss and his son, Captain Terry David (T.D.), who are ranked among the country’s top father-and-son fishing teams, having won a slew of bass, kingfish, and redfish competitions. Rather than fight the day’s choppy seas, our captains suggested we try our luck in Amelia’s calmer brackish backwaters. Situated at the confluence of four rivers and the Atlantic Ocean, these deep, rich channels are prolific with redfish, grouper, snapper, flounder, and cobia. However, when we cast our lines, it was “Sharknado” mania. Yes, we were fishing smack-dab in the middle of the Shark Breeding Capital of the Southeast! Bonnetheads, hammerheads, and Atlantic sharpnose “sharpies,” oh my! For the next several hours, we reeled in more than a dozen sharks (two is Florida’s limit), two behemoth bull redfish (sadly, they easily exceeded the twenty-seven-inch maximum), and a decent-sized stingray, which turned out to be our tastiest catch. Afterward, while the rest of us freshened up and relaxed, Chef Daven was hard at work at the Omni’s restaurant, the Verandah, which specializes in Southern-inspired fare and fresh seafood and is the most elegant of the nine resort restaurants he oversees. With the Verandah’s head chef, Chris Pickren, and his culinary team, Chef Daven dazzled us with a
Chef Daven’s farm-to-fork philosophy and anti-pomp-and-circumstance approach brings his menus down to earth, which is especially refreshing considering he hails from some of Chicago’s most star-studded kitchens, like Tru, the city’s most elite AAA Five Diamond Award winner, and the Pump Room, Omni’s AAA Four Diamond recipient. Weathered shrimp boats bobbed in Fernandina’s small marina alongside sightseeing boats that cruise around neighboring Cumberland Island, Georgia (cumberlandisland.com), which is famous for its wild horses and for being the site where JFK, Jr. and Carolyn Bessette secretly
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BEAUTIFUL DRIFTWOOD CEILING ABOVE THE FOYER OF THE NEWLY RENOVATED AND EXPANDED HOTEL AT OMNI AMELIA ISLAND PLANTATION
More than caffeine awakened my senses the next morning during our breakfast at the Marsh View Bar and Grill, which overlooks the marsh, the Intracoastal Waterway, and the ninth hole of Oak Marsh Golf Course. Vibrant orange and yellow calla lilies were swirled in glass bowls and placed in the center of the table. Beside each place setting was an edible checkerboard created from blueberries and fresh-cut honeydew and watermelon. The sweet aroma of Chef Daven’s banana-nut French toast infused with banana-chip essence trailed up from my plate and perfumed the air. I couldn’t help but think, Dorothy, you’re not at Denny’s anymore. multicourse masterpiece that was as visually enticing as it was delicious. Starters included a bounty of freshly caught local shrimp, Apalachicola oysters, and spiny lobster. Our sweet and savory salad course paid homage to my home state and featured Georgia peaches, cheese, and pecans from nearby orchards and farms. Next, we feasted on the fruits of our labor: tender shark medallions with parsnips and black garlic. This was followed by delicately sautéed skate wings (a.k.a. stingray, Chef Daven’s favorite fish to cook— and my new favorite to eat) in a brown butter caper sauce served with homemade tomato-basil gnocchi. Dessert was a fanciful vanilla-orange tart consisting of a sorbet-filled fresh orange, topped with champagne sabayon (a frothy sauce made with egg yolks, sugar, and champagne), and served with two vanilla cream tarts.
Following breakfast, I fulfilled one of my bucket-list musts and took a Segway tour with my colleague, Mike. Neither of us had ever ridden a Segway, but I figured, heck, how tricky could it be? As it turned out, trickier than I thought. Just ask the poor, unsuspecting Segway rider that I was following behind. While I was still trying to get the hang of it, I sped too fast down one of the resort’s particularly steep hills and careened into his back. Luckily, my good-humored victim from Charlotte, Peter Dent—yes, that’s his real name—managed to keep his balance. I, however, did not, but I only got a scratch. The rest of the tour was a breeze as we dipped up and down and skirted around the scenic beach bluffs and salt marshes. Throughout the remainder of my stay, I repeatedly ran into Peter and his lovely wife, Kathy—though strictly figuratively—and, bless their hearts, they couldn’t have been nicer.
If our dinner had been a ballroom dance and the food was Fred Astaire, then the wine was surely Ginger Rogers. The resort’s director of food and beverage, Chris Walling—whose palate proved to be in a league of its own—orchestrated the best wine ensemble I’ve ever tasted. Though I’m usually a loyal lover of reds, I became equally smitten with all of these varietals: Veuve Clicquot Yellow Label Champagne, Darioush Viognier (2011), PlumpJack Reserve Chardonnay (2009), and EnRoute Les Pommiers Pinot Noir (2010). And for our swan song, we gathered around a cozy fire pit on the patio of Seaglass lounge to enjoy nightcaps and smooth stogies under the stars.
TOP LEFT: CHEF DAVEN WARDYNSKI WITH A BULL REDFISH HE CAUGHT AND RELEASED ABOARD THE AMELIA ANGLER II WITH CAPT. TERRY LACROSSE. ABOVE: THE VERANDAH’S CASUAL BUT ELEGANT DINING ROOM DRAWS INSPIRATION FROM THE COAST. PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION.
V IE Z INE .C OM | 27
Oceanside’s inviting atmosphere was casual coastal chic. Beautiful white calla lilies and blue glassware graced our table, and large open shutters invited a cool breeze inside. After our death-defying 10 mph adventure, we had worked up an appetite, so we grabbed a bite at Marché Burette, the resort’s charming gourmet emporium, which Chef Daven described as “Cracker Barrel meets Whole Foods.” We enjoyed a light lunch on the shady terrace overlooking a pond and the small shopping village. On the walk back, Chef Daven passed by on his bicycle while doing his rounds. Not only does he physically visit all nine of his restaurants and eateries daily but he also stays fit in the process. With the hot sun bearing down, I could hear Omni’s ultraluxe pool calling my name. As I wandered among six hundred chaises dotting the palm-fringed, multitiered poolscape, I felt like Goldilocks on a quest to find the perfect sunny perch. When I took a gloriously refreshing dip, I nearly had the pool to myself— ahhhh, the sweet rewards of off-season travel. I then moseyed out to the beach and watched the crashing waves. Hoof- and footprints were mingled together in the sand, reminding me of Amelia Island’s popularity as a horse-friendly beach. Though I wished to linger, I didn’t want to be late for our seven-course degustation at Oceanside Bar and Grill. The resort’s most popular restaurant specializes in fresh Floribbean cuisine. It is flip-flop casual by day and glams it up a few notches at night. Our evening extravaganza kicked off with sunset cocktails in the lobby’s sleek lounge, Seaglass. Afterward, we walked down along the cascading pool decks to Oceanside for an indulgent evening of culinary seduction. Oceanside’s inviting atmosphere was casual coastal chic. Beautiful white calla lilies and blue glassware graced our table, and large open shutters invited 28 | M A R C H /A P R I L 2 014
a cool breeze inside. Along with Chef Daven’s customary welcome and tantalizing course-by-course description of the evening’s menu, he also explained the inspiration behind his “Florida–Georgia Border” themed dinner. He said the focus was to raise awareness of the impact that local harvests have and to emphasize their effects on the surrounding ecosystems of his adopted home. Furthermore, by unifying the borders of these neighbor states, Amelia Island’s future and existing natural habitats can be better protected. Not only does Chef Daven prepare exquisite cuisine, but he also excels at putting clever twists on his imaginative creations. During the course of events—pardon the pun—he surprised us with unlikely flavor pairings, scent infusers, and playful visuals. In fact, if presentation were an Olympic sport, Chef Daven would surely take home the gold! The first course, “Ice Breaker,” was one of most scrumptious—a chilled spiny lobster that had been sliced into portions, reassembled on a four-sectioned rectangular plate, and served with edamame and a sweet habanero sauce. The “Island Bridge” salad was two large spinach leaves placed atop a few mushrooms and some roasted corn, all sitting on a sweet pea puree ribbon and hominy flan. Chef Daven displayed his sense of humor—literally—with his “Rod and Reel” course. Luscious Florida tuna sashimi mixed with cashews and pickled shishitos (sweet Japanese peppers) were served in a small tin can and accompanied by a scoop of delectable basil ice cream. Another standout was the “Line and Net”— she-crab soup ladled into an oversized spoon rest and decorated with clumps of crabmeat, Granny Smith apple slices, and salmon roe sprinkles. The “Campfire” was an enchanting variation of s’mores. A slice of chocolate mousse cake, homemade graham crackers, and toasted marshmallows were arranged and plated behind a tiny cast-iron skillet filled with smoldering hickory chips. The smoky aroma wafted under my nose with each incredible bite. Genius! Each Saturday morning, the resort hosts a small farmers market across the pond from Marché Burette with local vendors selling fresh baked goods, organic produce, artisanal cheeses, flavored vinegars and oils, homemade jams, and snacks. We gathered early at the market’s entrance and were told that our farewell brunch would include an Iron Chef Throwdown and we would be participating. Our task was to shop for ingredients at the farmers market that Chef Daven and his
THE RESORT’S SATURDAY MORNING FARMERS MARKET IS NESTLED UNDER A CANOPY OF MOSS-DRAPED OAKS. PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION.
OCEANSIDE’S BREEZY DINING ROOM BOASTS STUNNING VIEWS OVERLOOKING THE ATLANTIC OCEAN. PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION.
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team would have to incorporate into their menu. We had twenty dollars to spend and thirty minutes to shop. Our parting instruction: “Don’t hold back; Chef Daven loves a tough challenge.” After seeing what my comrades returned with (assorted vegetables—kale being the most exotic, homemade carrot cake jam, pink peppercorns, squid ink pasta, and a twenty-dollar bottle of black garlic balsamic vinegar, which according to the vendor is the “world’s only”), I felt like I had gone a tad overboard. My shopping bag held spicy boiled peanuts, popped kettle corn, chia seeds (from the chia plant, they resemble black sesame seeds and have a nutlike flavor), saffron noodles, cacao nibs (bits of roasted cacao “chocolate” beans separated from their husks), and the ultimate curve ball, a bottle of Smurfcolored cream soda. I quickly made a beeline to the resort’s famous Saturday morning Bubble and Biscuit Bar, held dockside overlooking the pond. I was full from nibbling my way around the market, but I’m always up for a glass of champagne. Nestled in the midst of a cascading display of greenery and driftwood were enticing fresh fruit puree infusers for flavoring the bubbly— mango, blueberry, strawberry, ginger, and passion fruit—plus yummy melon ball skewers. While I was chillin’, things were heatin’ up at Bobby’s biscuit bar, where fluffy buttermilk “catheads” were filled with a choice of hot-off-the-griddle ham, sausage, bacon, cheese, and egg. With a few hours to kill, I engaged in some of the resort’s retail therapy and discovered Red Otter Outfitters (redotter.net), which offers terrific travel and adventure wear. Even better, they were having a 60 percent off sale—score!
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BOTTOM LEFT: THE CHEF’S CHALLENGE THROWDOWN KICKED OFF WITH A DELICIOUS BOWL OF SPICY BOILED PEANUT MINESTRONE. ABOVE: THE GORGEOUS VIEW FROM MY ROOM IN THE OMNI’S NEW OCEANSIDE WING OVERLOOKING THE POOL DECK AND THE ATLANTIC. PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION. V IE Z INE .C OM | 31
THE CHEF’S CHALLENGE MAIN COURSE MASTERPIECE WAS A CACAO-AND-COFFEEBRAISED SHORT RIB WITH SQUID INK PASTA, YUM!
Before I knew it, it was time for the big event at the Chef ’s Kitchen, located in the hotel’s Sunrise Wing. The intimate, oceanfront-dining venue accommodates private parties up to twelve and has hardwood floors and a bright, airy beach-house feel. Cohosting with Chef Daven were Chefs Brennan Pickren and Todd Ruiz. Menus at each place setting listed the courses with the incorporated ingredients and the names of those who had provided them. Our first course was a flavorful Southern-style minestrone—with attitude. Organic tomatoes and bell peppers were combined in a rich broth with spicy boiled peanuts (in lieu of chickpeas) and bite-size saffron noodles. This amped-up version ran circles around the classic zuppa. Surprisingly, Chef Daven hadn’t named our spinach and kale salad “the Curve Ball,” but that’s where many of my ingredients appeared. Dark, leafy greens were gorgeously presented in an elongated wooden bowl, drizzled in a sweet and tangy sky-blue vinaigrette, and sprinkled with fluffy kettle corn, kale chips, and wafer-thin chia seed crackers. Touché! The main course was a real plate scraper: a fall-off-the-bone cacao-and-coffee-braised short rib, squid ink pasta served atop a swath of whipped sweet potatoes, and arugula drizzled in black garlic vinegar. Last and oh-so-sweet was a carrot cake “whoopee pie” filled with cream-cheese frosting and carrot cake jam and accompanied by homemade brittle. Bravo! After several rounds of toasts and thunderous applause, our incredible “slow foods” sojourn came to a bittersweet end. Amelia Island has long been one of my favorite getaways, and I now have many more reasons to keep returning. Not only has Chef Daven raised the culinary bar to a whole new level, but I will also never look at blue cream soda the same way again.
Kim Duke-Layden is an international adventurer whose motto is “I haven’t been everywhere, but it’s on my bucket list!” She lives at Sandestin Golf and Beach Resort in Miramar Beach, Florida, with her husband, John, and in between adventures, she writes for VIE. You can drop her a line at Kim@viezine.com.
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I’m not a beer connoisseur or critic. I’ve just drunk a lot of beer and met with a lot of brewers and distributors, and I know what I like. 38 | M A R C H /A P R I L 2 014
Alabama’s Craft Brewing Culture By Bill Weckel
First, a little background. For many years, I was involved in a bar—actually a “tavern,” according to the liquor license. We stocked about 120 different beers and had twenty or so taps. That said, I’m not a beer connoisseur or critic. I’ve just drunk a lot of beer and met with a lot of brewers and distributors, and I know what I like. As far as beer is concerned, I was very fortunate to live in the Great Lakes region, where some of the best craft beers in the world are being brewed and distributed. The Northeast has been at the heart of American brewing since the colonial era; the Midwest, not long after. The
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Photography by Troy Ruprecht
West followed with California and, more recently, Colorado becoming hotbeds of craft brewing. What we never saw, though, were notable Southern beers—at least not from the Deep South. Even the larger craft brewers, such as Abita and SweetWater, weren’t on anyone’s radar. No one ever asked why, and we never put any thought into it. Moving south to Atlanta provided me with the opportunity to try new beers and cut me off from many of my favorites (some brewers, like Great
Lakes Brewing Company, have no distributors in Georgia). I was introduced to brewers like Terrapin and SweetWater and, for the first time, learned that decent beer can be—and is being—brewed in the South. Still, in the world of craft brewing, these are big players. SweetWater’s 2013 sales topped 144,000 barrels—certainly pushing the limits of the craft brewer definition. What I didn’t encounter, though, were small local craft brewers with bottling operations, regional distribution, and a few wellestablished flagship recipes. They may have been there, but the South seemed to lack the North’s and
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Back Forty has expanded its distribution and can be found throughout the Florida Panhandle—on tap and on the shelf— and as far away as New York and California.
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the West’s “beer enthusiast” culture that provides the critical support and encouragement necessary for a small brewer to break big. An evening spent with Back Forty Beer Company’s Jason Wilson went a long way toward helping me understand the state of craft beer in the Deep South. I met Jason, his brother Brad, and Back Forty’s director of operations, Tripp Collins, at the Fish House in Pensacola for a presentation of their beers. We eventually migrated downtown to experience their beer in its natural environment—on tap in a bar. Through the course of the night, and over more than a few beers, Jason, the founder and president of Back Forty, explained the legal obstacles that have prevented Alabama from joining the absolute
explosion of interest in craft beers that the rest of the country has been enjoying for the last twenty years. Having roots in Prohibition and being influenced by the general Southern conservatism that has produced blue laws, Alabama laws have barred the emergence of the homegrown brewing industry. Now, brewing and distribution laws lean toward the convoluted and archaic in just about every state, but Alabama’s were severely restrictive: until very recently, it was illegal to produce or sell a beer in Alabama that exceeded 6 percent alcohol by volume content. This precluded the brewing of many of the most popular styles of beer. It was also illegal for a brewer to operate a tasting room, to sell beer directly to the public, or to sell containers larger than twelve
ounces (in other words, no bombers or growlers). All of the activities that cultivate the culture needed for craft beer to take root, grow, and thrive were off the table. Fortunately, this is no longer the case. Through intense lobbying by the Alabama Brewers Guild, the Alabama legislature has taken the handcuffs off the state’s craft brewers and set them loose to create some of the best beers the South has ever tasted. The craft brewers of Alabama have wasted no time. Back Forty Beer Company has tripled its production capacity and is contract brewing for several smaller brewers who are faced with the still-to-be-amended laws that restrict investment in brewing operations. Back Forty isn’t alone in Alabama. Brewers like Railyard Brewing Company in Montgomery and Good People Brewing Company, Avondale Brewing Company, and Cahaba Brewing Company in Birmingham are quickly moving to fill the void and answer the strong demand for high-quality, locally brewed beer. Back Forty has expanded its distribution and can be found throughout the Florida Panhandle—on tap and on the shelf—and as far away as New York and California. They’re even growing their own hops and producing their own honey. As of 2014, I think it can safely be claimed that Alabama is now on the beer map, producing medalwinning beers that rival those from any other state or region. I’m seeing Back Forty tap handles more and more, and they have distribution in several large supermarket chains. They make a good beer and, maybe more important, they’re leading the charge of the craft beer movement in the Deep South.
B A S M AT I ’ S 850.267.3028 3295 W County Highway 30A , Santa Rosa Beach, FL 32459 V IE Z INE .C OM | 41
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Off a lonely dirt road in a remote wilderness, tucked away from the tourist trappings so common to Florida, the Choctaw Lodge Bed and Breakfast Retreat lures travelers to the banks of the Choctawhatchee River, to a Florida few people have ever seen or even heard about. It’s the kind of unspoiled oasis nature lovers scour websites longing to find, devour travel articles and guidebooks in pursuit of, and question fellow explorers to learn about. It’s what owners Ron and Kathryn Hardy delight in sharing with others who treasure nature and wish to preserve it like they do. Freed from commercialism, the soul of Old Florida emerges from the river and tens of thousands of acres of conservation land surrounding it. “With this area so isolated, it’s hard for visitors to find any place to stay where they have access to the river and can experience the closeness of nature,” Kathryn explains. Guests have shared with her how their search for a vacation led them to this place and how different it looks from others: so quiet, peaceful, and far away from crowds. They loved the idea of a new experience. “Once they visit, they make return reservations year after year, booking longer stays each time,” says Kathryn. “Children absolutely love it. When parents mention going to the beach, they protest, saying things like, ‘we want to kayak the river’ or ‘we want to see alligators.’” Ron and Kathryn understand how these children feel, for both grew up on rivers that nourished them
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as places to play and dream; Ron on the Tensaw in the Mobile River Delta and Kathryn on the Ocmulgee in Georgia. Even when they moved to Panama City Beach, river life flowed through their consciousness as a longing to return. “One day at the local feed store, we noticed a note scribbled on an index card advertising river property for sale and decided to take a look. I knew we were meant to buy it when I asked the real estate agent if my favorite bird, the hawk, ever came around. At the exact moment she told us, ‘We seldom see any,’ one circled directly above our heads,” says Kathryn with a smile. On weekend getaways they lived in a single-wide trailer that came with the property. They kept returning, staying longer each time, until Kathryn finally said, “If you build me a closet, I’ll stay out
here full time.” They built their dream house, which is now also used as the main lodge, and later added the two houses that became available during the building process. They planned to live in the main house and use the other two for visiting friends and relatives until two photographers showed up to research a book. John Moran and David Moynahan (Moynahan’s inspiring photographs appear on these pages) suggested they transform their property into a bed and breakfast retreat for others to glimpse the wonders of fast-disappearing Florida nature.
of escorting groups there, where strangely enough, Kathryn feels at home. “In Africa I feel closest to the river, and here I feel closest to Africa,” Kathryn shares. “They feel intertwined to us somehow.” Traces of Africa decorate the interior of the lodge: tall ebony statues and black-and-white sketches of elephants and indigenous people displayed on the white walls. Some were drawn by native artists and others by Kathryn, a trained artist. She adds bright colors with a framed collection of beaded tribal jewelry along with photos taken by Ron.
A luxurious retreat in the midst of wilderness recalls lodgings found in another landscape that has shaped their lives: the elegant safari camps scattered across the African savannas, where wild animals roam free. This will be their seventh year
Kathryn and Ron appear to have incorporated elements of their natural surroundings into the design of their spacious main lodge. Kathryn used her artistic sensibilities to bring the outdoors in, to replicate the perfection and harmony she finds in nature, and to V IE Z INE .C OM | 47
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Seaside, FL 850.231.4692 JNWMignot.com
create the thinnest possible boundary between nature and the indoors. Lofty ceilings soar high overhead like the hawk Kathryn so loves to watch gliding across a cloudless sky. Extending across the width of the lodge, a screened porch is as spacious and clutter-free as the river seen from it. Massive stone fireplaces both on the porch and inside anchor the design in much the same way as the expansive roots of a majestic bald cypress bind the towering tree to earth. A large Lab and a frisky black puppy bring life and vitality to the tranquil scene, making you want to plop down on one of the comfy couches, pet the dogs, and stare at the river for hours. Guests are pampered from the moment they arrive until they pack up and drive off. Upon check-in, they
are welcomed with warm homemade cookies and fresh fruit and then led to one of the two cottages stocked with soft drinks and coffee. The Guest House is a more formal European-style two-bedroom cottage with dark, glossy wood furniture and a leather couch. Decorated in earthy tones, the rooms are as soothing and restful as the river on a cloudy day. An antique swing and wicker furniture provide seating for gazing upon the river from a screened-in front porch, while cushioned window seats piled with pillows offer views from large dining room windows. The Boat House is an elegant interpretation of fish camps common to rivers. It’s a more laid-back twobedroom cabin with couches and chairs covered in plaid cotton where you can kick off your shoes and
curl up in front of a stone fireplace or read a book selected from the bookshelves lining one wall. Start the day with a sumptuous complimentary breakfast. The kitchen specializes in gourmet cuisine with a Southern accent, such as sweet potato pancakes and maple syrup and the Sunday brunch hit, steak and eggs Benedict with cinnamon raisin toast and a cheesy hash brown potato casserole, both served with fresh fruit. Teatime is every afternoon from two to three, where the dessert of the day—an item such as eggnog bread pudding or Miss Jimmie’s homemade pound cake—tempts guests and is served along with tea, coffee, lemonade, and soft drinks. Picnic lunches can be arranged for day trips.
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Recreational opportunities abound. Kayaks and canoes are complimentary and available for unlimited use. Other activities include swimming, boating, fishing, bird watching, wildlife and plant photography, and a complimentary introductory tour of the river. “We like to familiarize our guests early on with the river so their own experiences are more enjoyable,” says Ron. “We take them to our favorite swimming holes and suggest kayak routes along the way and point out hidden springs only locals know about. At the end, we whet their appetites for more by showing them a fascinating region called Chain of Lakes, sometimes referred to as Finger Lakes, where the river narrows into a labyrinth of channels flowing between flared buttresses of massive cypress trees, many hundreds of years old. If guests prefer a guide, we highly recommend Lonnie Infinger, a licensed captain whose family has lived here for generations.” These guided half- or full-day trips resemble safaris in that you travel through wilderness with a guide, except here the transportation is a boat instead of a Toyota Land Cruiser, and a byway of water replaces the dusty, rutted roads of Africa. The boat follows the river as it winds along banks lined with native trees such as cypresses, tupelos, and cedars. You may observe alligators sunning on the banks along with turtles lined up on waterlogged stumps, and you will sometimes hear otters as they plop into the water with a splash. “We see Florida black bears, coyotes, wild hogs, and bobcats, and there have even been Florida panther sightings, though authorities claim they only live in South Florida,” Ron informs. “Others claim to have spotted the ivory-billed woodpecker that is thought to be extinct, but people still come, hoping that’s not true. Herons are common along these shores, as are eagles and ospreys.” Like many quality ecotourism lodges, Choctaw Lodge is convenient to other outstanding natural attractions that expand outdoor recreation. The lodge is located in a Northwest Florida region described as a “biological hotspot” for its unique and rare biodiversity. Visit the famed E.O. Wilson Biophilia Center only seven miles away to learn more about what you’ll encounter. Pine Log—Florida’s oldest state forest—is laced with hiking trails, while the Florida National Scenic Trail takes hikers across bluffs overlooking the clear spring-fed waters of 52 | M A R C H /A P R I L 2 014
Econfina Creek. Paddle closer to these crystalline springs in a canoe or kayak rented from a local outfitter. Stop by Pitt Spring for a picnic lunch, and read all about the Native Americans and early settlers at an interpretive display set up by the Northwest Florida Water Management District. Ron and Kathryn have not exactly lived humdrum lives, yet nothing beats the satisfaction they find living by the river. Kathryn thrived in the fastpaced, competitive world of fashion design, where her considerable talents attracted such legendary designers as Bill Blass, who mentored her career in places such as Palm Beach. Ron has owned Gulf World Marine Park in Panama City, Florida, for over thirty years. He is busy now coordinating the park’s stranding network, the Southeast’s largest rescue and rehabilitation of marine creatures including dolphins and whales. It seems that the more hectic and complicated our world becomes and the more enslaved we become to our routines and electronic gadgets, the more we need to get away from it all, to retreat. “Leave it all behind,” says Kathryn. “A retreat is where you leave behind all that’s heavy on your back and shoulders and open up to nature. Living here has renewed our health and extended our life span. We’ve met so many interesting people from around the world,
visiting from places like Brazil, Switzerland, and England. They write glowing comments in our guest book about finding the real Florida here. One even wrote about it being a secret heaven.” This couple brought luxury to the wilderness but discovered that wilderness is the true luxury. They learned that after a while, the boundaries between the outdoors and the inside blur and eventually vanish, until before long you are enveloped in one glorious and all-encompassing whole. They discovered the river is not only a place to dream and play but also a perfect place to retreat beside quiet flowing waters that refresh spirits and restore souls.
To make reservations and learn more, visit www.choctawlodgeretreat.com or call (850) 835-1784. The lodge is conveniently located between Ebro and Freeport, Florida, off Highway 20—only thirty minutes from Panama City Beach and thirty-five minutes from the Santa Rosa Beach/Destin area. Contact them for more detailed directions.
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Open daily for lunch 11:30–2:00 Dinner 5:30–9:30 For Reservations, call 850.231.2139 www.sergioson30a.com 50 Uptown Grayton Circle, Grayton Beach, FL
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THAT’S
W RA P A
THE JOURNEY OF A DRESS By Jordan Staggs • Photography by Moda Alma Photography
“Feel like a woman, wear a dress!” These words illuminated the polished corridor leading into the Journey of a Dress exhibition at the Wilshire May Company Building in Los Angeles. The journey is that of the wrap dress, to be exact. Designer Diane von Furstenberg debuted her first wrap style in 1974 when she was just twenty-six years old, and it was the dress that launched her career as well as her destiny to become an icon of fashion and feminism. The exhibition is her love letter to the dress as a celebration of its fortieth anniversary— and the dress is still kickin’. The versatile style, which wraps around itself in the front and ties at the waist, has been worn by women around the world since its debut. Celebrities, models, and girls and women everywhere have worn it with ease, exuding an air of beauty that can only stem from confidence.
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“I’m going to celebrate what this dress means, which is
FREEDOM and EMPOWERMENT and CONFIDENCE.”
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“I’m going to celebrate what this dress means, which is freedom and empowerment and confidence,” Diane von Furstenberg said at the opening of the exhibition in LA as she sported a kimono-inspired wrap design herself. The dress changed her life and the lives of many women, according to von Furstenberg. As she and fashion model Coco Rocha perused the vintage photographs and advertisements of the wrap dress that line the entrance hall of the exhibition— the same building that housed the May Company department store where the wrap dress was sold in the 1970s—she jokingly said the dress paid all her bills. She wasn’t joking about the simple design’s success, however. Esteemed Vogue editor Diana Vreeland praised von Furstenberg’s first silk jersey wrap dresses and subsequently got her onto the calendar at New York Fashion Week. The dresses—and von Furstenberg herself—haven’t slowed down since.
Rita Hayworth, Madonna, Michelle Obama, and Catherine, Duchess of Cambridge, are just a few celebrities to don the wrap dress over the years. It’s also been seen on the silver screen on Cybill Shepherd in Taxi Driver and on Amy Adams in the recent 1970s-inspired comedy-drama American Hustle. The vintage piece worn by Adams is on display as one of two hundred dresses featured in the exhibition. Another part of the Journey of a Dress exhibit is devoted to portraits of the designer created in various media by artists from around the world, including her friend Andy Warhol, whose poppy and dollar sign patterns have been seen in von Furstenberg’s collections for years. Diane von Furstenberg’s designs have long been inspiring and empowering women to feel they can do anything men can do, and her efforts have earned her praise throughout the decades. She was selected as a 2013 Women of Vision awardee by the Ms. Foundation, has become president of the Council of Fashion Designers of America, and is on the board of Vital Voices, an
“You’re not born comfortable, but to be
UNCOMFORTABLE is so not practical and NOT ATTRACTIVE.”
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TasTe The Modern side of Mexican cuisine
organization that focuses on helping women in leadership and social positions around the world make a difference. She has also founded various charities and made myriad contributions to organizations supporting the arts, fashion, and women’s rights. Whether inspired by her mother or her daughter, von Furstenberg has always striven to be a voice of “girl power,” working to stamp out the insecurities women are burdened with due to conventional ideas of beauty and body image. She, too, used to feel awkward and out of place in her native home, Belgium, where other girls had straight blonde hair, a stark contrast to her own curly brunette locks. She has recalled feeling “like an alien” compared to her peers. “You’re not born comfortable, but to be uncomfortable is so not practical and not attractive,” von Furstenberg said during an interview about the Journey of a Dress at the Los Angeles County Museum of Art. “You may as well be comfortable and accept you. You have to accept who you are. And it’s not always great. I mean, sometimes I feel terrible and look horrible, and then I have to take pictures. But then I just go for it, and then it’s okay. You just go for it. And that’s it! Life is very short. Insecurity is a waste of time.” Once again, a designer’s inspiration has proven to be that true fashion is about self-expression through the art of clothing. A great dress makes the wearer feel comfortable and confident in her own skin—and in what covers it. The Diane von Furstenberg Journey of a Dress exhibition is on display until April 1, 2014, at 6067 Wilshire Boulevard in Los Angeles. Visit dvf.com/wrap40 to learn more.
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A Bountiful Life
A Table for Two with Emeril and Alden Lagasse By Tori Phelps
•
Photography Courtesy of South Walton Tourist Development Council
Destin residents Emeril and Alden Lagasse balance pedal-to-the-metal schedules, family life, and an inspiring commitment to service. The secret? According to Emeril, it’s Alden, of course. You probably know him best as one of the first superstar chefs and the reason you started watching Food Network. What you may not know is that Emeril Lagasse rivals the late James Brown as being the hardest working man in (culinary) show biz. And that he and his wife, Alden, are not only a powerhouse couple, but also a powerful force for change in the lives of children all over the country.
From NOLA to FLA New Orleans has given a lot to Emeril Lagasse, but perhaps the most important gift was an introduction to his wife, Alden. “I was his landlord!” she smiles. New Orleans, of course, is where Emeril cemented his culinary reputation, thanks to a seven-year tenure as executive chef at the city’s illustrious Commander’s Palace. He followed that with the launch of two successful restaurants—he now owns thirteen—becoming inexorably linked to the Big Easy despite an accent that pegs him as the Massachusetts native he is.
This surf-and-sand lifestyle is a world away from his New England roots. Not that he’s forgotten where he came from. The lessons he absorbed in his hometown of Fall River—work hard and cook with love—are with him wherever he goes. As his fans know, Emeril’s mother, Hilda, introduced him to cooking when he was young enough that he needed a stool to reach the kitchen counter. At the ripe old age of ten, he petitioned the neighborhood bakery owners to give him a job, at first washing pans and then learning the art of bread and pastry making. Even a full scholarship to the illustrious New England Conservatory of Music couldn’t entice him away from cooking. He nixed the scholarship in favor of paying for a culinary degree from Johnson and Wales University in Providence, Rhode Island.
Though much of Emeril’s business operations are still in New Orleans, the family (including eleven-year-old EJ and nine-year-old Meril) relocated to Destin a few years ago. The move came as a surprise to many, but it made perfect sense to the Lagasses. “The location is great,” Emeril enthuses. “I enjoy being fairly close to New Orleans and my restaurants there, and I’m also close to my two restaurants in Orlando.” More than proximity to work, however, he’s fallen in love with the same things everyone else has: a genuine sense of community and a laid-back, family-friendly beach lifestyle. Plus, adds the notorious fisherman, “I also can’t complain about being able to go fishing whenever there’s an opportunity.” OPPOSITE PAGE: CHEF EMERIL AND ALDEN LAGASSE AT THE BEAUTIFUL CALIZA RESTAURANT IN ALYS BEACH, FLORIDA. SET STYLING BY CARI DEGREGORIO. THIS PAGE: EMERIL LAGASSE CUTS INTO CRISPY-FRIED SNAPPER AT V SEAGROVE RESTAURANT, ONE OF CHEF DAVID CUNNINGHAM’S SIGNATURE DISHES. V IE Z INE .C OM | 67
“Food education is so important for our young people, and I love seeing programs like this that teach students where our food comes from and create a connection to the soil.” Following a grueling stint in France mastering classic French cuisine, he became an in-demand chef at haute restaurants from New York to Philadelphia. But his career—and life—changed forever when noted restaurateurs Dick and Ella Brennan wooed him to Commander’s Palace in New Orleans. From New Orleans he built what many consider to be the first culinary brand, opening restaurants in Las Vegas; Orlando; Bethlehem, Pennsylvania; and Charlotte, North Carolina, along with the three in New Orleans. He racked up awards by the fistful for his restaurants, culinary skills, food and wine savoir faire, cookbooks, and business prowess. He was even named one of People magazine’s “25 Most Intriguing People of the Year” in 1999. It was television, however, that really made Emeril a household name. He’s a legend on Food Network, with more than two thousand shows under his belt. And he reached a whole new audience when he joined Bravo’s Top Chef as a judge during the hit show’s eleventh season, which, fittingly, took place in New Orleans. With offers constantly pouring in, how did Top Chef snare the in-demand icon? “This show is the real deal,” Emeril says. “The contestants have such great talent, and the challenges are designed to push people to perform at the peak of their abilities. The production team has been great; they always impress me with how they come up with these challenges.” He believes Top Chef offers a lot more than just entertaining competition, exposing audiences to the host city’s unique culture, on and off the plate. “This was especially evident for me in New Orleans, where the theme for each episode felt personal—the Vietnamese influences, the city’s musicians, bayous, CHEFS EMERIL LAGASSE AND DAVID CUNNINGHAM ON THE SET OF EMERIL’S FLORIDA AT V SEAGROVE RESTAURANT
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po’boys, and Creole food,” Emeril says. “Viewers get to see how a city’s local fare is translated by highly creative chefs from all over the country.”
The Lagasses’ relocation to South Walton has paved the way for Emeril’s latest TV venture: Emeril’s Florida on Cooking Channel. The series, which showcases the state’s thriving restaurant landscape, is an ideal way for Chef Lagasse to introduce viewers to a side of Florida that doesn’t get the attention it deserves. “People know about the theme parks and the most famous beaches, but not as much about the excellent restaurants—and the farms and fishermen who supply them,” he explains. “Florida’s restaurant scene is continually expanding, and I think it’s important to highlight the diverse culinary options in a state that sees so many tourists from all over the world.” Emeril’s Florida also serves as a way for its star to explore his new home and connect with people and places where he can indulge his passion for food—like the sturgeon farm where he made his own caviar. The series, too, allows Emeril to broadcast—literally—a mission that’s near and dear to his heart: teaching kids about food. “I really enjoyed visiting the Orlando Junior Academy, meeting the students, and seeing their garden,” he says. “Food education is so important for our young people, and I love seeing programs like this that teach students where our food comes from and create a connection to the soil.”
Charity Begins at Home Helping kids expand their horizons through food is the idea behind Emeril Lagasse Foundation, which he and Alden founded in 2002. Its principles include giving back through mentoring, a core value of the hospitality industry, according to Emeril. “All the programs we support have an educational component, and most are connected with food and nutrition as a way for kids and young adults to find their voice, uncover their skills, and increase their opportunities.”
The foundation supports nonprofit organizations and programs that forge new opportunities for kids—particularly those from disadvantaged circumstances— in communities where Emeril’s restaurants operate. From grants to food banks to helping inner-city kids grow schoolyard gardens to funding initiatives that equip at-risk teens with skills to succeed in the hospitality industry, the foundation has an impressive track record of enriching lives. Emeril Lagasse Foundation was born of the couple’s shared enthusiasm for helping children. “While on a plane coming back from a big charity weekend, we decided that it was time to focus our efforts on the community where we lived,” Alden explains of its beginnings. “New Orleans is a special place to Emeril and me, so we wanted to make a difference there. As the foundation has grown over the years, the scope of our efforts has broadened to anywhere we see there’s a need that fits our mission.” In all, the foundation has donated $5.5 million since its inception. That’s a lot of money to raise—and to steward—and the Lagasses are adamant about maintaining a hands-on presence. Alden not only serves as a board member, but she also takes on detail work that many high-profile people would hand off. Case in point: she’s currently planning the foundation’s tenth anniversary Carnivale du Vin in New Orleans November 7 and 8. The foundation is far from the only entry on her to-do list, however. A native of Gulfport, Mississippi, Alden earned a journalism degree from the University of Mississippi, though fortunately for her nearly fourteen-year marriage, she found success in real estate. Today, she’s a full-time mother to the Lagasses’ two children and a multitalented whirlwind who makes it look easy to juggle business ventures, charity work, and instilling a passion for service in her kids. She admits that, like other moms, she struggles to find time for everything on the calendar, but outreach work won’t ever be bumped. “We’re exposed to so many wonderful things and have many opportunities that others don’t have,”
PHOTO COURTESY OF THE LAGASSES
Alden says. “I want our children to understand how blessed they are and teach them how to use these opportunities to help others.” It’s especially fulfilling when service is a family affair—like the fund-raiser for Seaside Neighborhood School, on whose board Alden serves. In hosting the event, which took place in December at Fish Out of Water at the WaterColor Inn and Resort, Emeril helped draw in more than $143,000 for Seaside’s capital campaign. Emeril is set to bring his brand of magic to another community fund-raiser, the South Walton Beaches Wine and Food Festival, on April 26 in Grand
PHOTO BY JACQUELINE WARD
“I want our children to understand how blessed they are and teach them how to use these opportunities to help others.”
TOP RIGHT: THE BEAUTIFUL LAGASSE GIRLS, MERIL AND ALDEN. BOTTOM LEFT: ALDEN AND EMERIL WITH THEIR SON, EJ.
V IE Z INE .C OM | 69
somehow finds time for more charitable events than seems possible, not to mention making countless personal donations to untold numbers of organizations. So it came as a shock to no one, except perhaps the man himself, when he was named the 2013 James Beard Foundation Humanitarian of the Year. Says (an unsurprised) Alden, “Emeril is an incredibly passionate person who pours his heart and soul into the things he loves. It always amazes me how intrinsically keen and compassionate he is.” That admiration goes both ways. Emeril confesses that his wife is the rock of their family and insists that he learns from Alden every day. “First and foremost, she’s the most amazing wife and mother,” he says. “She has a great heart for service, which she’s passing on to EJ and Meril. She sees the best in people, and her compassion and positivity really anchor me to keep growing personally and professionally.”
Boulevard at Sandestin. During his appearance, he’ll gamely answer audience questions, as well as attend (and contribute to) a live auction. While he’ll undoubtedly appreciate the selection of eight hundred wines and thoughtfully paired foods, Emeril is most interested in the fact that festival proceeds are earmarked for children’s charities in Northwest Florida.
Everywhere the Lagasses go, it seems, good follows. Luckily for you South Walton residents, they’re your new neighbors.
Most of us would get dizzy just looking at his schedule—let alone actually living it—but Emeril EMERIL’S FLORIDA VISITS SEASIDE’S AIRSTREAM ROW TO CHAT WITH OWNERS JAMES “MURPH” MURPHY OF BAREFOOT BBQ (LEFT) AND JENIFER LEE KUNTZ OF RAW AND JUICY ORGANIC JUICE BAR AND CAFÉ (RIGHT).
C L A S S A O F F I C E S PA C E AVA I L A B L E B e ck r i ch B u s i n e s s P a r k
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Kevin Williams, CCIM Ke v i nw @ g r a h a m c o m p a ny. c o m 850.348.0808
Jason Carnes j a s o n c @ g r a h a m c o m p a ny. c o m 850.830.6593
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850.563.1500
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PHOTO BY ROMONA ROBBINS
Emeril’s Florida Gets Cooking
The newest place to find Emeril on TV is Emeril’s Florida, a Cooking Channel series whose second season launched January 5. The premise is simple: watching—and drooling—as Emeril introduces viewers to dining destinations throughout the state. And while he had tens of thousands of Florida restaurants to choose from, nine South Walton eateries made the cut for this season alone:
Havana Beach Bar & Grill at The Pearl in Rosemary Beach V Seagrove 723 Whiskey Bravo in Seagrove Seaside’s unique row of classic Airstream food trucks Crust Artisan Bakery in Santa Rosa Beach Seagar’s Prime Steaks and Seafood in Sandestin Marlin Grill The Wine Bar at Grand Boulevard The Marina at Baytowne Wharf
Why such an emphasis on this twenty-six-mile stretch of coastal paradise? Well, the “coastal” and the “paradise” for starters. The area’s upscale yet relaxed vibe seems to encourage a culture of truly remarkable restaurants, whether big or small, pricey or pocketbook friendly. Of course, access to fresh seafood doesn’t hurt, nor does the spirit of the people who call it home. As David Cunningham, executive chef at featured restaurant V Seagrove, points out, “Everyone out here on 30A just gets it.” He says that South Walton restaurateurs are very focused on the idea of local, an observation that another featured proprietor heartily agrees with. “We’ve all bought into the concept of sustainable farming and serving the freshest foods available,” comments Mark Fressell of Crust Artisan Bakery in Santa Rosa Beach. Cunningham’s segment for Emeril’s Florida was the first time he had cooked with the legendary chef, though their paths had crossed socially— and, coincidentally, both have Commander’s Palace on their professional résumés. They put their collective experience together on V Seagrove menu items such as a crispy whole American red snapper, braised pork belly, fried oysters, and pan-sautéed grouper with a Creole potato salad. The experience, says Cunningham, was everything he’d hoped it would be. “Emeril was very nice and very informative about the whole TV process,” he recalls. “I thoroughly enjoyed it.”
TOP: CHEF KEVIN KORMAN OF CALIZA RESTAURANT IN ALYS BEACH POSES WITH EMERIL BY CALIZA POOL. BOTTOM: EMERIL’S FLORIDA WRAPS UP AT MARLIN GRILL IN SANDESTIN’S THE VILLAGE OF BAYTOWNE WHARF. V IE Z INE .C OM | 71
“We have some excellent restaurants here serving some really good food, and I think it’s only going to get better. People are demanding higher quality food at a good value; it’s our job to satisfy that need.” Among the dishes Fressell and his wife, Kim, the owner of Crust, showcased during their segment was a Neapolitan meat sauce, charcuterie plates, vegetables roasted in a wood-burning oven and fresh pasta. The fare wasn’t new to Emeril. “Emeril found us as soon as we opened two years ago, and he’s always been supportive of what we’re doing,” Fressell says. Calling Emeril “very kind” during filming, Fressell says he appreciates that the storied chef could have invited any restaurant to appear in the segment but chose Crust. The vote of confidence has already had a positive impact on his business, and he hopes the program’s South Walton focus will have the same effect on other local eateries. “We have some excellent restaurants here serving some really good food, and I think it’s only going to get better,” Fressell contends. “People are demanding higher quality food at a good value; it’s our job to satisfy that need.” CHEF DAN VARGO CHATS WITH EMERIL AT SEAGAR’S PRIME STEAKS AND SEAFOOD IN DESTIN WHILE FILMING EMERIL’S FLORIDA.
PEOPLE + PLACES Emeril’s Evening for Education By Fred Maglione Emeril Lagasse’s Emeril’s Evening for Education, held November 14, 2013, at Fish Out of Water in WaterColor, Florida, raised $143,100 and served as the official kick-off to the Investing in our Children, Community and Future Campaign—a $4 million effort to expand the top-ranked Seaside Neighborhood School to a comprehensive K–12 charter school system in South Walton County. Thanks to a few early lead gifts from 33 families, friends and corporate partners, the Seaside School Foundation has raised more than $2.3 million toward their goal of $4 million. During the kick-off celebration, Chef Lagasse, along with Fish Out of Water’s Chef Brian Murray, prepared an exquisite meal for 89 guests. Seaside School Board member Jane Solomon began the evening by welcoming guests followed by a champagne toast by
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Chefs Lagasse and Murray. Fred Maglione, President of Omega Fi, discussed the history and progress of the Seaside School expansion effort and the ambitious $4 million capital campaign, which will expand the high-achieving academic curriculum and success of the Seaside Neighborhood School to offer K–12 education for students in South Walton County. Plans include a new elementary school campus and further expansion of the recently opened Seacoast Collegiate High School. “Meaningful education for the children of South Walton County is a cause my wife, Alden, and I want to support in any way we can,” explains Lagasse. “The Seaside Neighborhood School is doing incredible things for our community and its programs should be expanded and available to more students. I’m proud of the money raised tonight and I look forward to being part of a successful campaign to enhance education in the community.” For more information about the Investing in our Children, Community and Future Campaign, The Seaside Community Foundation and the Seaside Neighborhood School, please visit seasideschoolfoundation.org.
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Chef Emeril Lagasse and Chef Brian Murray of Fish Out of Water
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Alden and Emeril Lagasse with their son, EJ
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Alden Lagasse, Jonathan D’Avignon, Emeril Lagasse, and Cathy Brubaker
Photography by Jacqueline Ward 74 | M A R C H /A P R I L 2 014
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START YOUR ENGINES. Hot griddled 100% Angus burgers. Wood fired artisan pizzas. Ice cold beer. Full cocktail and spirits menu. 30-foot bar with 13 flat screen TVs. Live music and dancing. Patio dining. Stand-up-your-spoon shakes and ice cream dreams that remind you of Grandma’s back porch on a hot summer day. Two handcrafted wood burning ovens. Barn wood walls. And a Harley hanging from the ceiling. WHAT ELSE COULD YOU WANT? ©2014 Acme Ice House. All rights reserved.
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FROM THE CREATORS OF THE PEARL & HAVANA BEACH
Emerald Coast RECIPES TO SPICE UP ANY MEAL Some of the best parts of living along Florida’s Gulf Coast are the beautiful scenery, the laid-back lifestyle, and, of course, the food! In light of Chef Emeril Lagasse’s latest Cooking Channel endeavor, Emeril’s Florida, we’ve scouted some of the restaurants from the show—and a few other local favorites—and asked them to share some of their special recipes with our readers. Bon appétit!
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Sesame-Crusted Rare Tuna By Café Thirty-A
CAFET HIRTYA .CO M
(SERVES 2)
Ingredients:
12 ounces fresh #1 grade yellowfin (or bluefin) tuna loin 1/2 cup napa cabbage, large chop 1/2 cup red bell pepper, julienne 1/2 cup red onion, julienne 1/2 cup red cabbage, julienne 1/4 cup carrots, julienne 1 teaspoon fresh ginger root, grated 1 teaspoon garlic, chopped 1 tablespoon green onions, chopped Sesame oil for sautéing 1/2 cup sesame oil/soy sauce blend 20/80 1/2 cup black sesame seeds 1/2 cup white sesame seeds, toasted Salt and pepper to taste Pickled ginger and wasabi paste for garnish (may be found at local grocer or Asian specialty market)
Preparation:
In a small bowl, toss black and white sesame seeds together with 2 tablespoons of the sesame/ soy blend. Set aside. Cut tuna into two even 6-ounce portions. Season with salt and pepper. Evenly coat tuna loins with the sesame seeds. In a medium-sized wok or sauté pan, heat a small amount of sesame oil until pan is smoking. Add ginger root, garlic, and green onions. Sauté very quickly for about 10 seconds and then add the remaining vegetables. Only cook for about 2 minutes until the vegetables are cooked but still crisp. Season with salt and pepper and a splash of the sesame/soy blend. Remove from heat and set aside. In another sauté pan, heat a few tablespoons of sesame oil to a very high temperature. When the pan begins to smoke, place tuna in pan in a direction away from yourself to avoid oil splashing. Sear tuna on each side for approximately 30 seconds to achieve a nice color on the outside and a rare center. (If a higher internal temperature is desired, after searing simply place the tuna into a 350 degree oven until desired temperature is achieved.) Remove tuna from pan and slice into thin pieces. Lay across sautéed vegetables and garnish with pickled ginger and wasabi paste.
E M E R A L D C O A S T E AT S
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Seaside Shrimp By Bud & Alley's
Ingredients:
8 U-12 head-on shrimp (bodies peeled, head and tail intact) 2 teaspoons fresh rosemary, chopped 1 teaspoon fresh thyme 1/2 teaspoon coarse ground black pepper 1 tablespoon chopped garlic 1 tablespoon chopped shallots 2 roasted tomatoes, crushed 1 tablespoon fresh lemon juice 2 ounces white wine 2 ounces blended cooking oil 4 ounces shrimp stock 2 ounces cold butter
Preparation:
Combine rosemary, thyme, garlic, shallots, and shrimp with 2 ounces blended oil. Let marinate for two hours. Heat a medium skillet to medium-high heat. SautĂŠ shrimp until they start to turn color. Deglaze pan with white wine, add lemon juice, tomatoes, and shrimp stock. Reduce by about half, then add butter and swirl pan until butter is incorporated and saucy. Check seasoning and serve in a large bowl with a slice of grilled Tuscan bread.
B UDANDALLEYS.CO M
Duo of Tartare with Avocado By Seagar's Prime Steaks and Seafood (APPETIZER SERVES 2–4)
Ingredients:
2 1/2 ounces tuna, small diced 2 1/2 ounces snapper, small diced 1 teaspoon orange zest 1 1/2 teaspoons orange juice 1 teaspoon lemon zest 1 1/2 teaspoons lemon juice 1 tablespoon shaved chives, divided 1/2 tablespoon minced basil 3/4 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons extra-virgin olive oil, divided 1/2 avocado, peeled 1 teaspoon lime zest 1 1/2 teaspoons lime juice 2 1/2 tablespoons minced shallots, divided 2 tablespoons tomato, seeded and small diced 1 teaspoon serrano peppers, seeded and brunoise 1 ounce cilantro, minced 2 ounces herb oil 2 ounces corn tortilla, cut and fried to crisp
Preparation:
Combine the tuna, the lemon zest and juice, 1/2 Tbsp shallots, 1 Tbsp oil, 1/2 chives and season. In a separate bowl, combine the snapper, orange zest and juice, 1 Tbsp oil, 1/2 Tbsp shallots, basil and season. In a separate bowl combine the tomato, remaining shallots, chives, Serrano peppers, oil, and season. In a separate bowl, combine the avocado, lime zest and juice, cilantro, salt, and pepper and fork crush. Arrange products on the plate and garnish with the green oil and corn chips.
SEAGAR S.CO M E M E R A L D C O A S T E AT S
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Coconut Lemonade
By Raw and Juicy Organic Juice Bar and CafĂŠ (SERVES 1)
Cajun Remoulade with Fried Local Seafood By Havana Beach Bar and Grill (APPETIZER SERVES 2–4)
Ingredients:
Fried seafood of choice (fish, shrimp, calamari, etc.) 2 cups homemade mayonnaise 3 red bell peppers 1 2/3 tablespoons smoked paprika 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 2 garlic cloves 1/2 teaspoon cayenne pepper
Preparation:
Roast the red peppers on the grill or in the oven until charred black. Place in a bowl and cover with plastic wrap. Once the peppers are cooled, peel the charred skin from the pepper and remove seeds. Place cleaned peppers in a food processor with the other ingredients except the mayonnaise. Puree the pepper mixture until smooth. In a bowl, combine the mayonnaise with the pepper mixture. Mix thoroughly and refrigerate. Serve with fresh fried seafood and greens for garnish.
TH E P EAR LR B.COM
Ingredients:
1/2 cup shredded coconut 1 small bunch of mint 1 cup spinach 3 cups coconut water with coconut meat, or use filtered water 2 tablespoons local honey or sweetener of choice (coconut palm sugar, stevia, or coconut nectar) 1 tablespoon coconut oil 1/2 lemon, including peel Pinch of salt
Preparation:
Blend all ingredients except coconut oil. Once well blended, add coconut oil and mix in, then serve. Live well and enjoy!
R AWANDJUICYL IF E .CO M
E M E R A L D C O A S T E AT S
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Crispy Whole Gulf Fish with Barbecued Onions, Crab-Boiled Red Bliss Potatoes, Wilted Greens, and Guava Cayenne Ketchup By V Seagrove (SERVES 4–6)
Ingredients:
Guava cayenne ketchup: 1 garlic bulb, roasted 3 roasted red bell peppers, peeled and seeded 2 pounds roasted Roma tomatoes, skinned and seeded 1/2 white onion, chopped 1 jar guava paste 2 cups white vinegar 2 cups granulated sugar 1/2 tablespoon crushed red pepper 1/2 teaspoon kosher salt Barbecued sweet onions: 2 teaspoons cane vinegar, or a mild sweet type of vinegar of your choice 2 tablespoons olive oil 1 cup sweet red or Vidalia onions, thinly sliced 2 tablespoons brown sugar, light or dark Salt and pepper to taste Crab-boiled red potatoes: 1 1/2 pounds baby red potatoes 1/2 cup seafood boil seasoning 2 quarts water Crispy whole Gulf fish: 4 1.25- to 1.5-pound whole flounders or snappers 8 cups seasoned seafood breading 2 quarts canola or fryer oil Creole seasoning Salt and pepper to taste Garlic wilted greens ingredients: 1/2 pound mild baby braising greens or leaf spinach 1 tablespoon unsalted butter (or use olive oil) 1 teaspoon cane vinegar 2 teaspoons minced garlic
Preparation:
Guava cayenne ketchup: In a small saucepan, combine the peppers, onions, tomatoes, garlic, guava paste, vinegar, sugar, crushed red pepper, and salt. Simmer until the liquid begins to thicken to a hot syrup consistency. Add to a countertop blender or use an immersion blender and puree. Barbequed sweet onions (on a grill over open flame with a perforated pan or in a sauté pan on the stove): To make over a grill, toss the sliced onions in a bowl with oil, vinegar, brown sugar, and salt and pepper. Allow to marinate for about 20 minutes. Pour into a perforated pan and place directly on the grill over the flame. Stir constantly until all the onions are cooked and golden brown. To make in a pan, add the oil to a hot sauté pan and then add the onion. Stir occasionally to allow the onions to caramelize, then deglaze with cane vinegar. Remove from heat and finish with brown sugar and salt and pepper. Let cool. Crab-boiled red potatoes: Rinse and quarter the red potatoes. Season about 2 quarts of water with the seafood boil seasoning and bring to rapid boil. Add quartered potatoes and let simmer for about 10 minutes. Remove from water and let cool. Crispy whole Gulf fish: To clean the flounder or snapper, depending on which fish you choose, scale and gut all the fish. Then use a pair of scissors to remove the gills and all the fins from the outside of the fish. For the flounder, you will fillet the bottom side of the fish, leaving the fillet attached at the tail end, and split the bottom fillet down the middle. On the top side of the fish, you will put a crisscross “X” cut the length of the fish. For snapper, start the same, but put the “X” cut on both sides of the fish. Place 2 quarts vegetable oil in a shallow frying pan and place on medium heat. Oil should reach about 350 degrees. While the oil is heating, season both sides of the fillets, then dredge in the seafood breading, being careful not to bread too heavily. For flounder, shape the breaded fish into a circle—the crisscross side should be on the inside—and place the fillets inside the circle. (When it comes out of the oil, you will be able to place the greens, barbecued onions and crab-boiled potatoes inside.) If using snapper, bend the fish so it will look like it is swimming when it comes out of the fryer. Place fish in the hot oil and cook until browned evenly on all sides. Cook the crab-boiled potatoes in the oil with the fish until crisp and golden brown. Garlic wilted greens: In another shallow sauté pan, add butter and place over medium-high heat. When butter is melted and sizzling, add the minced garlic. Let the garlic toast to a light golden brown and add the greens. Stir to coat the greens with garlic. Add cane vinegar and season with salt and black pepper. Toss just to wilt the greens, then remove from heat.
VS E AG R OVE . N E T
To serve, place the fish in the center of the plate. Quickly heat the barbecued onions in the pan. Toss with the garlic wilted greens and crab-boiled potatoes. Stuff into the center of the fried flounder or on top of the fried snapper and drizzle with guava cayenne ketchup. Garnish with fresh herbs.
E M E R A L D C O A S T E AT S
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Crispy Whole Gulf Fish By V Seagrove
V IE Z INE .C OM | 81
Dawn’s Lamb Stew
By Chan's Wine World (SERVES 6)
Ingredients:
2-pound deboned lamb leg (cut into medium chunks) 1 pound ground lamb 7 cups marinara sauce (homemade or store bought) 3 tablespoons olive oil 1/4 cup chopped shallots or yellow onion 1/4 cup minced garlic 1/2 tablespoon ground black pepper 1 tablespoon salt 1/2 cup rough chopped fresh basil 1 1/2 cups red wine 1 tablespoon dried oregano 1 1/2 pounds rigatoni pasta Fresh grated Parmesan cheese for garnish
Preparation:
Bring a large pot of salted water to boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain. In a large pot, warm olive oil. Add shallots and garlic and cook until tender, about 3 to 5 minutes. Add lamb leg chunks first. Season with salt and pepper and brown for about 5 to 7 minutes. Add in ground lamb, season with salt and pepper, and cook another 5 minutes. Add the red wine. Let simmer for 5 to 7 minutes on medium heat. Add the marinara sauce, basil, and oregano, and let simmer on low heat for 30 minutes or until lamb is tender and all flavors are blended. Salt and pepper to taste. Add to pasta and stir until pasta is well coated with sauce. Serve with fresh grated Parmesan.
C HANSWINEWOR LD.COM
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6 WaterColor Blvd. S. #101B, WaterColor, FL 850.231.1751 | www.beach-folly.com 82 | M A R C H /A P R I L 2 014
Grouper Elizabeth with Beurre Blanc Cream Sauce
By Elephant Walk at Sandestin (SERVES FOUR)
The Blue Fin Martini Ingredients:
Grouper: 2 pounds grouper fillets 1 ounce sliced almonds, roasted 1 ounce jumbo lump crab meat Seasoned flour: 1 cup all-purpose flour 1 teaspoon ranch dressing (dry seasoning mix) 1 teaspoon white pepper 1 teaspoon fresh ground black pepper Batter: 3 eggs, beaten 1 cup heavy whipping cream Beurre blanc: 1 tablespoon chopped shallots 1 tablespoon chopped garlic 1/2 cup dry white wine 1/2 cup lemon juice 1/2 cup heavy whipping cream 2 sticks of cold butter 1 teaspoon white pepper 1 teaspoon kosher salt
Preparation:
Grouper: Begin by cutting the grouper fillets into four equal portions. Combine seasoned flour ingredients and put on a plate. Whisk together beaten eggs and heavy cream in a shallow bowl. Place the fillets into the seasoned flour mixture, being sure to coat the fish generously on all sides. Shake excess flour away and place fish into the egg batter, coating thoroughly. In a hot frying pan, sautĂŠ fillets on both sides until golden brown. Beurre blanc: In a small pan, add shallots, garlic, lemon juice, and white wine. Place on medium to high heat and reduce by half. Add heavy cream and continue to reduce by half. Turn stove down to medium heat and slowly whisk in butter until emulsified. Add salt and pepper to taste.
By Marlin Grill (SERVES 1)
Ingredients:
1.5 ounces Absolut Citron Vodka 2 ounces Hpnotiq liqueur Splash of pineapple juice Splash of Sprite
Preparation:
Combine all ingredients in a martini shaker with ice. Shake until well chilled and serve in a cold martini glass. Finish with a lemon twist.
MARLINGRILL.COM
To complete, divide beurre blanc evenly among grouper fillets, heat the jumbo lump crab meat thoroughly and use to top the grouper. Garnish with roasted almonds and enjoy!
E LE P H AN TWA L K ATS A N DE S TI N.CO M E M E R A L D C O A S T E AT S
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Stewed White Beans with Arugula and Tomatoes By 723 Whiskey Bravo
Ingredients:
3 pounds dried white beans 1/2 pound applewood-smoked bacon 1 small yellow onion, diced 1/4 cup high-quality chicken base 8 cups water 1 tablespoon salt 2 tablespoons black pepper 1 cup diced tomato 2 cups fresh arugula
Preparation:
Take bacon and slice into 1/4-inch strips. Add bacon to a large stockpot and cook until it is brown and starting to get crispy. Add the onion and stir, making sure to scrape the brown bits from the bottom of the pot. Cook onions with bacon for 5 minutes or until onions are soft. Add beans, chicken base, water, and seasonings. Bring to a boil, then lower heat to medium low and simmer. Stir frequently and check for water; if the beans start looking dry, add a little more water. When beans no longer float (after about an hour), keep a watchful eye on them for another 25–30 minutes. At this time, check beans to see if they are soft. When beans are done and you’re ready to serve, stir in tomatoes and arugula. Continue cooking for just a few minutes longer until arugula is wilted and tomatoes are heated through. Serve with your favorite piece of fresh grilled fish.
723WHISKEYBRAVO.COM
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We make our own Homemade pizza dough, bread dough and sauces
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5399 E. COUNTY HWY 30A, SANTA ROSA BEACH, FL
DESTIN/MIRAMAR OFFICE TO OPEN IN SPRING 2014!
TM TM
APRIL 24TH - 27TH, 2014
Grand Boulevard at SandestinŠ
SPECIAL GUEST APPEARANCE by 2013 James Beard Foundation Humanitarian of the Year, Chef Emeril Lagasse.
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FRESH SEAFOOD?
One of the first questions people ask when they visit our area is “How can we be sure we’re getting fresh seafood?” That’s an excellent question. There is a good chance that the seafood you will be offered traveled farther than you did. In the state of Florida, even though we are surrounded by water, more than 90% of the seafood sold this year will be imported from other countries. Throughout the United States, the huge majority of seafood is imported. Most of it is mislabeled. Frozen seafood is sold as “fresh” and imported seafood is sold as “local.” According to Oceana, 93% of fish sold as red snapper is actually some other species. 57% of tuna sold at sushi bars throughout the country is not tuna. Most of the tilapia served in this country comes from Viet Nam and Thailand and much of it is farmed in waters with sewage run-off and the source of feed is pig feces.
Harbor Docks has been selling fish through its wholesale market since 1981. We sell to markets across the United States and Canada. We also sell to select restaurants along the Gulf Coast. Harbor Docks contracts with over 100 commercial boats to insure that we have an adequate supply of fresh fish. We invite you to dine at our restaurants – Harbor Docks, in the heart of Destin, and Camille’s, overlooking the Gulf in Crystal Beach. But we’d also encourage you to try any of the wonderful, independent, local restaurants in our area that are committed to serving Florida seafood. We know who they are, because we sell them their fish.
check our website to find out which restaurants sell certified Gulf-to-Table fish from harbor Docks Seafood market. DES TIN , FL | 850. 837. 2506 | h a r b o r D o c k S .co m S E A F O O D & C O C K TA I L S
Snapper and Tuna stats: http://oceana.org/en/news-media/publications/reports/oceana-study-reveals-seafood-fraud-nationwide Imported seafood stat: http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm Tilapia/pig feces: http://www.bloomberg.com/news/2012-10-11/asian-seafood-raised-on-pig-feces-approved-for-u-s-consumers.html
By Kim Duke-Layden Photography by Romona Robbins
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G
rayton Beer Company, Walton County’s first brewery, became operational in 2011 just as the craft beer craze started gaining momentum in Florida’s Panhandle—which is, according to one local brewer, the “last craft beer bastion.” Two years later, the brewery is ready to go to the next level, launching several new beers and new branding designs for its existing brews. Fittingly, “Be Original” is the branding campaign for the brewery’s flagship beer, Original; the eye-catching packaging features a bold red design, and the slogan promotes the brew’s individuality and reflects Grayton Beach’s unique personality. According to Martin Liptrot, vice president of marketing and sales, “Our packaging design has been carefully developed to get the right look and feel for our beers and their drinkers. We know taste and style are important on the Emerald Coast, and our designs are thoughtfully constructed to fit with the great lifestyles we enjoy here on the beach. So far, we have had a terrific feedback on them from locals.” Liptrot describes their Original beer as having a “crisp, refreshing, light taste,” one that is pegged to be the favorite among locals. Included in Grayton’s range of beers is 30A Beach Blonde Ale, whose brand design features a bikini-clad Marilyn Monroe–esque blonde along with the iconic blue disc logo from 30A.com. Liptrot said the new head-turning graphics emerged after extensive input from a wealth of collaborators. “We have worked with local designers, with Mike Ragsdale and his 30A team, and thousands of 30A fans to get the design just right. We knew the beer needed to have a blonde girl image on it, but getting it right was important. She is stylish, full of vitality and class—she has a little bit of a retro look, and she really fits with the vibe on 30A.” 88 | M A R C H /A P R I L 2 014
Each of the beers in the collection has a name significant both to its style of beer and to the brewery’s strong area ties. White Dunes is a thirst-quenching Belgian white—or witbier—that pays tribute to the fifteen treasured coastal dune lakes that exist in South Walton County (such natural wonders are rare and found in only a few places in the world). The 1890 Founder’s Ale celebrates those who first settled in the Grayton Beach area. And, while the popular Pale Ale has retained its original, simplistic name, the packaging and branding design have been given a refreshing boost that better suggests the rich, golden color of this tasty brew. All the beers are brewed locally in Grayton Beer’s state-of-the-art brewery on Highway 98 in South Walton, Florida, and are distributed by the Lewis Bear
Photo Courtesy of Grayton Beer Company
Company. Look for brewery tours and tastings in the very near future. For more information, visit GraytonBeer.com. Recently, the Cola to Cola craft beer trail has blazed eastward to Apalachicola. The Oyster City Brewing Company is slated to open this spring and will be Franklin County’s first brewery. The owners of Apalachicola’s award-winning Owl Cafe and the Tap Room (Rex Humphries and chefs Susan and Cassie Gary) have teamed up with Bo Walker and are very excited to soon be launching Oyster City’s first three specialty beers, whose branded names also reflect their neck of the woods. Hooter Brown Ale is made with local Owl Creek’s private label tupelo honey and is lightly hopped with Cluster hops. Their Apalach IPA has a citrusy profile and a medium-bitter finish. Oyster City’s flagship beer, Mill Pond Blonde—named for the boat basin where the local work boats are docked—is a light-bodied, easy-drinking brew with a lower alcoholic content, perfect for sipping during those hot summers on the beaches and in the boats. Oyster City Brewing Company is located in the former Oasis Building in downtown Apalachicola (17 Avenue D). For more information on opening dates, call (850) 653-BREW. Stay tuned for their new website, which is currently under construction.
Photo Courtesy of Grayton Beer Company
Each of the beers in the collection has a name significant both to its style of beer and to the brewery’s strong area ties.
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YOUNG GIRLS RIDE A CAMEL IN SEBASTIA, PALESTINE IN MID-OCTOBER 2013. 92 | M A R C H /A P R I L 2 014
JOURNEY TO
JERUSALEM A Taste of the Holy Land Story and Photography by Megan Smith
I remember feeling exhilarated after my flight landed in Tel Aviv. By the time I got off the plane, however, I was filled with regret. Every sweat pore that I had opened up, and I suddenly realized that I had gone to the Middle East alone, with no tour group and no reason for being there that I could declare at customs.
ABRAHAM HOSTEL, LOCATED CLOSE TO THE OLD CITY, OFFERS A VARIETY OF TOURS BOTH WITHIN THE CITY AND TO NEIGHBORING COUNTRIES SUCH AS JORDAN AND EGYPT.
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...HER CHECKLIST WAS VIRTUALLY STAMPED IN MY BRAIN. SCARF THAT COVERS YOUR HAIR AND NECK? CHECK. “You’re pale and practically blonde; you’ll get stopped. Your camera and your press pass won’t help you, either,” I remembered my friend Emily telling me weeks before my trip, her words playing like a broken record in my head. “Make sure they know you’re there to work for the hostel, not that you plan to photograph civil rights violations.” My stomach filled with worry. Emily had studied abroad in Israel and told me what I’d need and how to get through customs without a problem. Her checklist was virtually stamped in my brain. Scarf that covers your hair and neck? Check. Respectable pants for religious sites? Check. I scrambled for my credentials and unloaded my identification papers as I waited in a line behind a youth group on their way into the Holy Land, just like me. I was hot, exhausted, and, after multiple layovers in various nations, ready not to explore my destination but to sleep there. Ah, sleep. After what seemed like an eon of waiting for a gaggle of giggling teens to pass through customs, it was my turn. “Ma’am!” I had fallen asleep standing in line. As I struggled to gather my heavy belongings, I flopped up to the counter, gave the desk clerk a weary smile, and handed her my crumpled paperwork. She was not amused.
A POMEGRANATE IS CUT IN HALF FOR DISPLAY AT MACHANE YEHUDA MARKET.
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“So. Why are you traveling to Israel?” she asked. I can still almost taste her sarcastic tone. “I plan on doing PR for a hostel in Jerusalem, to take pictures for them.” “Do you have family here?” “No, I’m just here to do work and—” “Are you by yourself ?” “Yes, I am tak—” I was interrupted and asked a series of (more) questions: Why (again) was I coming to Israel? What’s a hostel? What are you doing here again? You’re traveling alone? Why?
mom hugging her young soldier daughter as she cried, fathers dropping off their sons to make their flights—and I was instantly relieved. Capturing life, the reason I love to travel, suddenly reassured me that I would be OK and that, even though my mother told me not to do this, I was glad I had come.
Tasting the Fruit With a heavy thwack and a split, the man before me opened up a juicy pomegranate. The walls of his booth, which was inside the Old City of Jerusalem, were a teal hue, the kind you see in the waves of the ocean, and had long ago been torn from wear and weather. Looking at the lemons, oranges, and pomegranates that filled his table, I felt like I was alive in a Monet painting. Miniature bulbs filled with juice covered the interior of my chosen pomegranate, and juice from the hit ran over the booth owner’s dirty
THE WALLS OF HIS BOOTH, WHICH WAS INSIDE THE OLD CITY OF JERUSALEM, WERE A TEAL HUE, THE KIND YOU SEE IN THE WAVES OF THE OCEAN, AND HAD LONG AGO BEEN TORN FROM WEAR AND WEATHER. LOOKING AT THE LEMONS, ORANGES, AND POMEGRANATES THAT FILLED HIS TABLE, I FELT LIKE I WAS ALIVE IN A MONET PAINTING. What I thought would be a routine questioning was making me tongue-tied and sheepish. Why was I traveling alone in the Middle East? My steely exterior and confidence were quickly extinguished by the customs woman standing before me. How am I supposed to become a foreign correspondent, let alone get through this trip, without my courage? I should have gone home to Florida. After what felt like hours of questioning (it was only ten minutes), I was able to get past customs and get on a Nesher shuttle bus that would take me directly to my hostel in Jerusalem. Leaving the airport meant flushing out all of my fear. I was finally able to see pockets of life outside—a
fingernails as he tore the fruit apart. One half was popped into a juicer. The heavy metal bit down into the thick skin and a rain of purple and red juice hit the plastic cup. My new German friend, Martin, reached for it. “Ah! Ladies first,” the owner reprimanded Martin. I knew I liked this guy. I grabbed the cup and guzzled the juice, which punched my mouth with flavors I had never tasted before. All for the wonderful price of three shekels—less than one US dollar. My love affair with Capri Sun was over. Martin, perhaps a bit embarrassed, grabbed his juice and we strolled to the Western Wall, which was alive with a joyful noise of dancing and song. As the moon rose, Shabbat was in
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A VIEW OF THE OLD CITY OF JERUSALEM IN FRONT OF THE WESTERN WALL, WITH THE DOME OF THE ROCK AT THE TOP LEFT
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AS THE MOON ROSE,SHABBAT WAS IN FULL SWING, AND EVERYONE WAS CELEBRATING AT THE WALL. FROM OUR VANTAGE POINT AT THE TOP OF THE STAIRS, WE COULD SEE THEM ALL HOVERING, CROWDING, SINGING, AND DANCING
full swing, and everyone was celebrating at the wall. From our vantage point at the top of the stairs, we could see them all hovering, crowding, singing, and dancing—Israeli soldiers waving flags, mothers with their babies, and the Orthodox covered head-to-toe in black garb. Any eyes that met mine would immediately look away. But I can’t help but stare—I’m a photographer. As we made our way into the confusion, Martin and I had to split up. What I had not realized was that the wall was divided into two sections—one for women and a (much) larger section for men, taking up about two-thirds of the wall itself. I drank the last drop from my cup and headed to the women’s section with my camera, ready to dance the night away.
The Old City It’s hard to talk about Jerusalem and not mention the Old City. Minutes away from modern Jerusalem lies Old Jerusalem, and it is certainly antique. I walked up to the city entrance ready to take my half-day tour; I wanted to be sure to see the homes and places of the Biblical greats. As I zipped from site to site, I realized that half a day is far too short a time to see the myriad places. Of all that I saw, the Church of the Holy Sepulchre struck me the most. The church was built over the area where Christians believe Jesus Christ was crucified and buried. The line of people inside stretched anaconda-like around the Edicule of the Tomb, which is encased in steel girders for stability. It looked like the crowd would swallow it up. As I took one photo of the candles inside (as many others were doing), I was shooed and rushed away from the site. This holy place did not feel too holy.
Hummus, Eggplant, and Dates I could eat my way through the Middle East; one night I decided that I would try my best. Machane Yehuda market is like a farmers’ market on steroids. The alleys, situated just blocks from my hostel, were filled with fresh vegetables, fruits, nuts, and much more. Navigating the market can be confusing, but getting lost is a tasty experience. My tour guide flitted like a butterfly from stall to stall, picking bright purple onions and smelling bunches of A WOMAN LOOKS AT THE WESTERN WALL, A JEWISH RELIGIOUS SITE, IN THE OLD CITY OF JERUSALEM. THERE IS A STRONG TRADITION OF PLACING PRAYERS TO GOD IN THE CRACKS OF THE WALL.
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MACHANE YEHUDA MARKET IS A PARTIALLY COVERED FOOD MARKET THAT SELLS EVERYTHING FROM FALAFEL TO SPICES.
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A WALNUT IS STUFFED INSIDE A DATE AND REFRIGERATED TO CREATE A SWEET AFTER-DINNER TREAT.
herbs. Area cooks and their family members jostled each other to reach the freshest fruit and the choicest eggplants, which we were learning to prepare that day with one of the local chefs. We covered the eggplants in oil, goat cheese, spices, and herbs. By the time we had learned to cook an eggplant the size of our faces on the stove and cut it up, I was sure my tour group had won the taste race. The results were mouthwatering. We stuffed locally grown nuts inside juicy dates, and the feast also included handpicked salad greens, freshly squeezed lemonade, and so many sweets that I don’t even know the names. For just about twenty-three US dollars, we ate like kings. Many will tell you that Israel is a dangerous place and you should not travel there alone, but I don’t agree. With common sense, you can navigate the city in no time, cruising around to see all the wonders it has to offer. A trip to the Holy Land is an interesting journey, and I recommend it to any food lover and history buff.
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Stil kommt nie aus Mode (Style Never Goes Out of Fashion)
BY A M A N DA CROW L EY
The crowd at the Marc Cain show during Mercedes-Benz Fashion Week Autumn/Winter 2014 at Brandenburg Gate in Berlin, Germany. Photo by Andreas Rentz/Getty Images V IE Z INE .C OM | 105
A model walks the runway at the Marc Cain show. Photo by Peter Michael Dills/Getty Images
W
hen I began learning German (entschuldigen, Deutsch) a year and a half ago, Berlin Fashion Week was merely a dream. But as my language studies progressed, I became more interested in the history, people, and culture of Germany. I decided to use my winter break this year to enroll in an intensive language and culture course at the historic Humboldt Universität zu Berlin. As an intern at VIE in 2011, I was taught to keep my eyes and ears open for opportunities to find engaging stories and bring them to the forefront. What started as a passion for language turned into an opportunity to attend Mercedes-Benz Fashion Week in Berlin and an immersion into the über-hip culture there.
“Always Restless” (Immer ruhelos) The theme for Mercedes-Benz Fashion Week Berlin’s fall/winter 2014 collections, “Always Restless,” highlighted creativity. Born of the combination of the restless world of fashion, always striving for new styles, and the progressive automotive design Mercedes-Benz is known for, the slogan perfectly captured the spirit both in the tents and on the streets of Berlin. While Berlin has a rich and long history, the city’s current culture is relatively new. After the fall of the Berlin Wall in 1989, two cultures were once again united. Now, Berlin and the rest of Germany have developed one of the strongest economies in the European Union, and the city is emerging as a world leader in innovative technological production. A mixture of new and old, hip and classic, natural and technological inspired the fall/winter 2014 collections, which were presented January 14–17 by more than fifty designers at the event. Everywhere I went, this juxtaposition was felt in the most unique ways. As an American in Germany, I couldn’t help but feel privileged to be standing on the ancient streets seeing fresh, smart fashion everywhere I turned. The unexplainable excitement of seeing look after look come down the runway was heightened by walking back to the main lobby after each show to hear everyone’s thoughts; press from all over the world and all over Germany were sharing their passion for fashion. Touring the city and discussing fashion with these bloggers and style enthusiasts made my desire to master the language even stronger.
Herzlich Willkommen zur Berliner Fashion Week On Fashion Week Eve, my German class went on a field trip to the Reichstag (the German Parliament), which is located around the corner from Fashion Week’s home. As we stepped off the U-Bahn, Berlin’s metro system, we could see the purple and white Fashion Week tents framed by the gigantic pillars of the Brandenburger Tor (Brandenburg Gate). The former city gate marked my entrance into the style city of Berlin Fashion Week, and I couldn’t help but feel a sense that both cultures
were crashing and mixing into one eccentric blend. The image of the tents—a fashion metropolis illuminated by the gate and Berlin nightlife—kept me awake with anticipation all night. Although Berlin Fashion Week is much younger than its renowned sibling in New York, the fourteenth season proved that Berliners know fashion and are here to stay. I could hardly contain my elation walking in between sleek black MercedesBenzes and up to the tents on Tuesday morning, photographers furiously clicking away at the street fashion, and onlookers hoping to catch a glimpse of the world to which I was lucky to gain access. My VIE press pass stood out against the fur vest I had chosen for day one, and I stepped confidently through the doors for the first show of the week. I decided to explore the numerous sponsor booths located in the main lobby. Maybelline, the official makeup of Mercedes-Benz Fashion Weeks around the globe, was giving makeovers—so naturally I was curious to see the looks, colors, and products being showcased this season. A friend once gave me great advice about learning a language: “Speak about things you are interested in and learn that vocabulary. Once you can express your passions, the rest will come easily.” Those words resonated with me as I engaged the Maybelline representative in conversation. We talked eye shadow (der Lidschatten), eyeliner (der Lidstrich), and mascara (die Wimperntusche). Noel, my Maybelline makeup artist, shared her insight on how makeup complements V IE Z INE .C OM | 107
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1. Elizabeth Hurley attends the Marc Cain show on January 16, 2014, in Berlin. Photo by Andreas Rentz/ Getty Images 2. Marc Cain’s models exhibited natural makeup and tousled hair juxtaposed to elegant yet edgy clothing designs. Photo by Peter Michael Dills/Getty Images
3. All the models walking out together at the end made for a stunning finale at the Marc Cain presentation. Photo by Frazer Harrison/Getty Images 4. German model Rebecca Mir strikes a pose before the Marc Cain show. Photo by Andreas Rentz/ Getty Images
5. Feminine meets dark and edgy at the Marc Cain show during Mercedes-Benz Fashion Week Autumn/ Winter 2014 in Berlin. Photo by Frazer Harrison/ Getty Images 6. Mareile HĂśppner and Frauke Ludowig attend the Marc Cain show. Photo by Luca Teuchmann/Getty Images
7. Marc Cain proves you can add a little rock and roll to your next ball gown. Photo by Frazer Harrison/ Getty Images 8. A playful ending to the Marc Cain runway presentation. Photo by Peter Michael Dills/Getty Images
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fashion. Speaking Deutsch with my new friend granted me membership to what felt like a private club. During the runway shows, I was also able to practice my German with fellow attendees. I could discuss the looks coming down the runway and ask what boutique a blogger’s shirt was from. Ich war eine Berlinerin Fashionista (I was a Berlin Fashionista)!
Einen Döner, bitte! Walking out of the tents for a lunch break, I decided it was time to try the popular Berlin Döner kebab. The Döner, heavily influenced by the Turkish culture in Berlin, is a must-have. German-style Döners are seasoned meat processed into a large cylindrical loaf, roasted on a vertical spit, then thinly sliced with a long knife and wrapped in flat bread with vegetables and sometimes a spicy sauce. Much like New York pizza, Döner kebabs can be found in shops on nearly every street and are a beloved favorite. When paired with a glass of Glühwein (mulled German wine), the three-euro Döner warmed and fueled me for an afternoon of runway shows—and kept my wallet full for a night spent shopping for the new trends!
injury clients may love him.
defendants? not so much.
Meine Lieblingslooks für den Winter (My favorite looks for winter) Marc Stone’s fall 2014 menswear collection drew inspiration from nature and technology, creating an interesting interaction between the two. The color scheme is “simple and clear”—deep raven blacks and frost grays illuminated by electrifying blues. Stone combined classical and functional elements of practicality, individuality, and style for the tailored line of slacks, sweaters, and pullovers. Rebekka Ruétz’s line, “Black Diamonds,” showcased idiosyncratic and extravagant tailored pieces in a variety of materials. Silhouettes of key menswear items in wool overcoats with fine cotton pleated pants captivated the audience. High-quality silk evening and long cocktail dresses in blacks, reds, and blues were accented with leather, faux fur, and white crystals. Models also sported wavy 1930s-style hair that would make any Downton Abbey fan swoon! Berlin designer Timm Süssbrich combined casualness and elegance for Barre Noire’s fall/winter collection, “One Night in Sacramento.” The reserved looks of wool coats, tapered pants, and sweaters paired with booties were featured in the trending natural tones of maroons, grays, and blacks with hints of pastel blues. Barre Noire gave a nod to Berlin’s quickly growing technology industry by bringing the latest in video cameras to the runway; while showcasing a beautiful knit maroon-and-grey sweater, one model carried a GoPro camera—a simple, fun gesture that embodied Berlin’s youthful spirit with a model’s-eye view of the runway. Irene Luft’s new collection revived black Plauener lace and embroidery to create elegant handmade couture dresses. Luft’s attention to detail could also be seen in her strong yet feminine prêt-à-porter designs of
ihatejoezarzaur.com
Barre Noire Barre Noire Rebekka Ruétz Barre Noire
5. 6. 7. 8. Marc Stone Irene Luft Rebekka Ruétz Rebekka Ruétz
Photos this page courtesy of Mercedes-Benz Fashion
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9. Brandenburger Tor at night, facing the main tents of Mercedes-Benz Fashion Week Autumn/Winter 2014 in Berlin. Photo by Amanda Crowley 10. Amanda Crowley and Caitlin Clifford pose for a
photo in the main tents between fashion shows. 11. “Always Restless” sign welcoming guests to Fashion Week. Photo by Amanda Crowley
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fit-and-flare dresses. She closed the show with a floor-length sheer black dress featuring an intricate Plauener lace back, which had Instagram and Twitter abuzz with adoration!
Prost! Der Mode gehört die Zukunft! (Cheers! The future belongs to fashion!) Berlin is quickly emerging as one of the world’s powerhouse cities. The hipster culture of fitted jeans, slouchy beanies, long sweaters, and vintage boots meshes perfectly with the edgy culture of fur-lined leather jackets, black pants, and boots with metallic accents. Fashion Week was comparable to the host city, featuring looks with a very modern and chic take on classical pieces. Much like the city, historic monuments and rich culture balance the youthful, vibrant energy present in the populace. On the last day of Fashion Week, when leaving the tents, I once again saw the neon “Always Restless” sign and made a promise to Berlin and myself—to always stay restless for the next adventure, the next idea, and, of course, the next style. Ich liebe dich, Berlin. Danke für eine wunderbare Woche! (I love you, Berlin. Thanks for a wonderful week!)
LOVE YOUR ST YLE
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Once. In A Great While The Bowery (/bau.eri/ or New York English /bauer.i/) is a street and neighborhood in the southern portion of the New York City borough of Manhattan.
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As the population of New York City continued to grow, its northern boundary continue to move, and by the early 1800s the Bowery was no longer a farming area outside the city. The street gained in respectability and elegance, becoming a broad boulevard, as well-heeled and famous people moved their residences there, including Peter Cooper, the industrialist and philanthropist. The Bowery began to rival Fifth Avenue as an address.
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BLOOM in
Spring Collections in the City By Jordan Staggs
Mercedes-Benz Fashion Week shows are always a thrill. No matter what time of year or what city you’re in, these are the world’s premier fashion events, where the top designers show everyone what they have painstakingly labored over for the past six months, or longer. Seeing piece after beautiful piece come down the runway is enough to get any fashion lover excited for the coming season.
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EYE-CATCHING BLOOMS ATOP THE HEAD OF EMERSON BY JACKIE FRASERSWAN’S FINAL MODEL WERE NOTHING SHORT OF WHIMSICAL PAIRED WITH A DELICIOUS BLACK-ANDWHITE TIERED BALL GOWN WITH MATCHING VIOLETS.
DESIGNER EMERSON PHOTO BY FRAZER-HARRISON
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PHOTO BY ABIGAIL RYAN
B
ut Fashion Week is also about pushing the limits—at least, it is for some designers— and for many of us in the audience, the runway shows that add a little something are the ones that truly stand out. While it’s one thing to watch beautiful clothes pass by on beautiful models, the experience and feel of a runway show is what sticks with you when you leave. And during New York Mercedes-Benz Fashion Week’s Spring 2014 lineup, there were several designers that seemed to have that extra bit of oomph in their presentations that others, while still showing fabulous collections, just seemed to lack. Hip designer Rebecca Minkoff has become known for fun presentations—her fall/winter presentation had featured the band Wild Cub performing at the start of the show. Perhaps that’s why her spring/summer 2014 presentation had the Theatre at Lincoln Center bursting at the seams with attendees—and she certainly did not disappoint. Continuing the live music trend for this show, Janelle Monáe belted out hits while the models sauntered down the runway. Minkoff says she was inspired by the women of Latin America for this collection; colorful embroidery and chic silhouettes were combined with a stunning array of gladiator-style heels with colorful accents, and two floor-length patterned dresses made for a beautiful finale.
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DESIGNER NOON BY NOOR PHOTO BY FRAZER-HARRISON
MODELS FLAUNTED WILD PINK WIGS AS THEY SHOWED OFF BETSEY J’S NEW COLLECTION OF FEMININE PIECES IN PINK, WHITE, AND BLACK—WITH SOME ANIMAL PRINT THROWN IN FOR GOOD MEASURE. Betsey Johnson is another designer known for packing a punch. The motto on her T-shirt read: “Lipstick & Diamonds & Champagne & Rock&Roll”—very apropos for her spring/summer runway show. Models flaunted wild pink wigs as they showed off Betsey J’s new collection of feminine pieces in pink, white, and black—with some animal print thrown in for good measure—accented by very rock-chic chains, gloves, and silver lipstick. The show was enough to have any Betsey fan doing cartwheels.
PHOTO BY FRAZER-HARRISON
Also daring to stand out from the herd was Spanish retailer Desigual, whose show backdrop was painted with bright pink, orange, and yellow swirls that continued down the runway as psychedelic prints mixed with black and white created a collection girls everywhere will be reaching for this summer. Meanwhile, DKNY transformed their runway to reflect the city outside, with bright yellow taxis and multicolored skyscrapers playing against the athleticmeets-feminine styles, and a special presentation of select designers from Argentina brought a fresh take on emerging fashion from another world.
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Of course, we know that florals for spring are hardly groundbreaking—thanks for the reminder, Miranda Priestly—but the eye-catching blooms atop the head of Emerson by Jackie Fraser-Swan’s final model were nothing short of whimsical paired with a delicious black-and-white tiered ball gown with matching violets. Meanwhile, Noon by Noor’s cute floral appliqués appeared on everything, but the stunner of the show was the final two-piece gown, with bright white blossoms raining down into navy ones at the hem. These designers and many more, such as the ethereal Nicholas K and the quirky duo Mark and Estel, are continuing to bring new artistic vision to the world of fashion. And in a world where tradition and class are often key staples of an established designer’s collection, it’s refreshing to see some relative newcomers stretching their wings and making their marks on la mode!
DESIGNER MARK AND ESTEL PHOTO BY FRAZER-HARRISON
DESIGNER REBECCA MINKOFF PHOTO BY ABIGAIL RYAN
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A colorful keel-billed toucan (Ramphastos sulfuratus), also known as the rainbow-billed or sulfur-breasted toucan
PANAMA AN ECOTOURISM DREAMLAND By Anne W. Schultz | Photography by Gilles Mingasson
Mention Panama and what springs to mind? For most, it’s the Panama Canal. This Central American country has been linked to its canal since the acclaimed engineering marvel of the twentieth century opened to great fanfare in 1914. Now the canal is in the spotlight again with a $5 billion-plus expansion program that includes two new locks that are wide enough for megaships capable of transporting three times more cargo than the ships currently accommodated. Quite an impressive feat yet it pales in comparison to the grandeur of Panama’s wild nature: an extravaganza of natural beauty and astonishing biodiversity steals the limelight from even the most dazzling of human accomplishments.
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Designed by famed architect Frank Gehry, the new BioMuseo (Museum of Biodiversity) features Smithsonian-inspired exhibits that demonstrate Panama’s natural beauty and astonishing biodiversity. Photo by Shutterstock
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verlooking the canal, another showstopper—the BioMuseo (Museum of Biodiversity)— opened just this past February. Designed by famed architect Frank Gehry, the BioMuseo enlightens visitors as to how Panama evolved into such a species-rich country. Museum exhibits tell the story of how, millions of years ago, tectonic plates collided and mountains thrust upward to form the narrow land corridor connecting North and South America, now known as the Republic of Panama. Vast numbers of plant and animal species have migrated over it to and from both continents. Many species settled here, resulting in the abundance of natural habitats and the biodiversity that exist today. Fully a quarter of Panama is protected as national parks and nature reserves. As a country with more biodiversity per square meter than the Amazon, Panama lures travelers to an abundance of nature that deserves far greater attention than a casual glance from a passing cruise ship. Smaller in area than the state of South Carolina, Panama offers over 975 bird species—more than Canada and the United States combined. It boasts coastlines on two oceans rimmed by miles of
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powdery beaches, tropical rain forests, refreshing mountain highlands, islands ringed by coral reefs, and seven indigenous groups, including the Kuna Indians, who live in the San Blas Archipelago. Panama is a dream come true for ecotourism. “By definition, ecotourism encompasses responsible travel to natural areas, which stimulates the protection of the environment and the improvement of the well-being of the people who inhabit these areas,” explains Marco A. Gandásegui, executive vice president of Ancon Expeditions, the leading ecotourism company in Panama. Try Ancon Expedition’s Camino Real Trek, selected in 2013 by National Geographic Traveler as one of “Fifty Tours of a Lifetime.” “Travel should be about learning and sharing experiences with fellow travelers and hosts while also providing positive benefits to the areas being visited. The impact on the environment and local cultures should be minimal, and the economic results should be reflected directly in the local communities visited.” Ecotourism accommodations follow the same green principles to offer a more authentic travel experience. Why stay in a top-dollar “luxury” hotel chain or cookie-cutter resort where you’re treated like a routine
customer when you can stay for a reasonable price in a comfy bungalow where you’re coddled like family? Individual owners often personalize their decor with special touches such as vases of fresh tropical flowers and offer perks including coffee and muffins that are delivered each morning. Why line up in rows on overly crowded beaches when you can lounge on a deserted island? Why swim in a chlorinated pool rather than a boundless crystalline sea as you’re surrounded by Technicolor fish? Far better to be lulled to sleep by water rocking a sailboat than by watching television in a standard room or awakened each morning by a symphony of birds instead of the jarring ring of an alarm clock. Staying in places that harmonize with nature ensures that you’ll commune with its vitality pulsating all around you in amazing varieties of shapes, sizes, and colors. Here are some of Panama’s hot spots and places that help you immerse in its natural beauty.
Isla Bastimentos off the Caribbean Coast With engine droning, a water taxi slices through the tranquil green waters and mangrove islets of the Bahía Honda bay until it stops at a rustic wooden dock to offload passengers. The dock is the only clue
Clockwise from top: The torch ginger or torch lily (Etlingera elatior); this beautiful Galeottia grandiflora is one of more than a thousand species of orchids found in Panama; an elusive margay (Leopardus wiedii); scarlet macaws (Ara macao) rank among the largest birds in the parrot family; the nimble mantled howler monkey (Alouatta palliata)
A tranquil and remote shoreline on one of many islands within Isla Bastimentos National Marine Park
that something special is hidden behind the thick jungle on the steep hillside above. A path appears and, like a machete, cuts neat and clean through the dense growth to lead guests uphill. They trudge past organic gardens and tangled greenery until they reach the lodge to be greeted by owners Margaret Ann and Henry Escudero. “Don’t step on the leafcutter ants,” their four-year-old son, Lucho, advises the new arrivals. “We came here because we wanted to get back to the land, back to nature,” says Escudero regarding Isla Bastimentos in the Bocas del Toro Archipelago. “Growing up in the States, I remember more wilderness and fewer cities, and now it’s changed to more cities and less wilderness. We fell in love with Bocas, with having beaches and jungle in the same place along with the mix of cultures. It’s rewarding to see the effects of wilderness on our guests. It rejuvenates them. Everybody is so connected to technology, 126 | M A R C H /A P R I L 2 014
while here they switch onto something more real as they experience our amazing environment and culture. We take pride in integrating with the indigenous Ngöbe people by supporting local schools and financing the education of fourteen students.” Four thatched-roof cottages, which are open on three sides, elevate guests into the forest canopy, where they can look out over dense tropical jungle stretching out to the bay. Spacious rooms with gleaming wide-planked locust floors, four-poster beds draped in clouds of mosquito netting, and vibrant flowers popping from vases make guests feel cocooned in a tropical paradise. The hosts provide nifty items such as a survival kit containing high-powered binoculars, a flashlight, and mosquito coils. They add exquisite details such as orchids growing in alabaster shells that are placed in outdoor showers with pebbled floors. Thermoses of hot coffee and muffins are delivered promptly at 7:00 a.m. each day.
Freebies include a cacao farm tour, trips to Red Frog Beach, visits to Bahía Honda School, and the use of kayaks and cayucos (native dugout canoes). The lodge offers additional outings such as cruising Bahía Honda creek and hiking a bat cave, or a spectacular day of snorkeling off Cayos Zapatillas in Isla Bastimentos National Marine Park. After all this outdoor activity, guests dive into luscious meals. Escudero clinks his spoon against a glass to announce house specialties such as banana leaf–wrapped black snapper with spicy cilantro and tomato chutney concocted from produce grown on property. It seems that communion with nature inspires more authentic conversations. The group is animated and enthusiastic, using gestures and expressions to share experiences in nature, a universal love that transcends language barriers. The forest comes alive as dusk settles upon La Loma. The night is filled with sounds of capuchin
“All things came together—freshness of the air, the coffee roasting, and feeling complete.”
monkeys crashing through treetops and parrots chattering, punctuated by strange whistles, grunts, and screeches. “The noise bothered me at first,” says Brie, who moved to the island from San Diego with her partner, Jak, to assist the Escuderos. “Now it puts me to sleep and I dream about it.” Nature has a way of getting under your skin and becoming a part of you, and La Loma certainly escalates the process.
Each well-appointed bungalow features a living room with a kitchenette, a flat-screen TV, and a DVD player. The refrigerator is restocked daily with homemade scones and breads, local fruits, and coffee beans plucked from the farm. A balcony looks upon the mist-shrouded slopes of Volcán Barú and flower gardens that attract scores of birds. The couple provides intimate gourmet meals and tasty box lunches for outings. They also assist guests in planning outdoor activities and provide a thick packet filled with travel options, tips, and restaurant recommendations. They can also arrange excellent birding and hiking guides.
Boquete and the Western Highlands
Local hikes include the Pipeline Trail that follows a rushing stream, or a longer, more rugged route such as the Quetzal Trail. Take a day-trip drive through beautiful scenery to the town of Cerro Punta, where you can access La Amistad International Park, a location special enough to be designated as a UNESCO World Heritage Site.
“I couldn’t live in a place that wasn’t green,” explains Jane Walker, referring to her move from Canada to Boquete, a Panama town dominated by Volcán Barú, a dormant volcano. Lush gardens produced by the region’s fertile volcanic soil lured Walker and her husband, Barry Robbins, away from twelve-hours-a-day IT jobs that left them no time for each other or for their shared passion: gardening. “All things came together—freshness of the air, the coffee roasting, and feeling complete. It’s so different from gardening in Canada. Here, you pick up a plant, stick it in the ground and it grows. It’s a gardener’s paradise. And a garden is like a friend you can always visit,” shared Walker in the documentary Recreating Eden, now shown as a television series on Knowledge Network in Canada. Jane and Barry bought a neglected six-acre coffee farm and, in ten months, had it up and running as a working coffee plantation, along with their private home and three guest bungalows. It makes for a comforting retreat after exploring the surrounding trails and venturing out to places such as Volcán Barú and La Amistad International Park.
An impenetrable wall of tropical vegetation and towering, mostly virgin trees greet hikers, who feel like explorers entering uncharted territory in a remote, rugged landscape that is free of human interference. Five of the six Central American cat species live here, along with some of the most diverse plants and animals in Panama, their habitats ranging from lowland tropics to subalpine regions. Six hundred species of birds flourish in this secluded sanctuary, including rare ones such as the resplendent quetzal. Considered one of the world’s most beautiful birds, it resembles royalty clad with jewel-like emerald and sapphire plumage, a ruby-colored breast, sweeping tail feathers, and a tufted head. Closer to Boquete, Finca Lérida is another choice location for spotting rare birds from the easy trails that continue into La Amistad International Park. Spend the day hiking ridges above the charming coffee plantation inn, built in the Norwegian country style by Toleff Bache Mönniche, a Norwegian engineer who worked on the original Panama Canal. In 1929, the plantation exported the first local coffee beans to Europe, establishing Panama as a high-quality coffee producer worldwide. Birds are plentiful at the plantation inn, flitting around the lavish gardens and fruit trees planted on extensively landscaped grounds. From the restaurant porch, they can be observed pecking on bananas in feeders below. It’s hard to leave this charming tropical paradise, but there is more of Panama to see on the Pacific side. V IE Z INE .C OM | 127
Chiriquí Gulf National Marine Park “The land found me,” admits Frank Melgar, a Boston transplant and the lucky owner of Pacific Bay Resort. He hit the jackpot when he bought 150 acres, sight unseen, in the marine park that protects two dozen islands and their surrounding waters. His gamble paid off, landing him in one of Panama’s most bountiful regions with the most flourishing mangrove forests in Central America, the largest island in Panama, and one of the most expansive coral reefs in the Pacific. “I was in the restaurant business and wanted to get away from it all,” Melgar explains. “I resisted my initial temptation to cut down the trees and add sixty units, install electricity, and put in roads that would have destroyed this paradise. I came to my senses and kept it inaccessible except by water taxi from Boca Chica.” Building his resort in this sustainable way caused hunting on the land to cease, allowing wildlife to return. To benefit nearby communities, Melgar hires only locals and helps with their education. “Turns out, this place saved my life when I was overweight, stressed out, and drinking too much. Nature helped me reflect on what’s important, and in its quiet peace, I discovered myself and a deeper understanding of God.” The extensive property perches on cliffs overlooking the blue Pacific with three beaches below. Hammocks swing on the front porches of the five guest cottages, which are spaced far apart beneath towering strangler fig and gumbo-limbo trees in a dry forest alive with the roars of howler monkeys and the chirping of birds. However tempting it may be to stay in this lush oasis, you don’t want to miss amazing snorkeling and diving at Islas Secas, which is about an hour away by boat. The most exclusive resort in Panama—with prices to match—recently opened on Islas Secas, but on Frank’s boat trip you’re able to snorkel or dive the same transparent waters and come across the same bonanza of fish for a fraction of the price. It’s like being lowered into an aquarium while large schools of fish swirl about in rainbows of high-voltage colors that match Panama’s tropical flowers and birds; intense yellows, fiery oranges, and neon greens 128 | M A R C H /A P R I L 2 014
A rock climber in La Amistad International Park, a UNESCO World Heritage Site
A clear running stream within a dense tropical forest in La Amistad International Park 130 | M A R C H /A P R I L 2 014
glowing from tangs, butterflyfish, angelfish, and parrotfish flash like strobe lights against the cool backdrop of blue. After a few days, guests will notice the effects of this spellbinding place. At breakfast, a San Francisco biologist proudly reports that his blood pressure has dropped. A couple from Holland tells how relaxed and happy they are taking time off from stressful jobs to play with their five-year-old daughter, leaping into the sea every morning like children themselves. An older American couple exclaims how snorkeling outings and kayak trips have revitalized them. Melgar himself shares this spiritual sanctuary—the land that found him—with others so they too may receive what he experienced. His gamble keeps paying endless dividends.
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San Blas Islands by Sailboat The flapping sail catches a breeze and is stretched taut into a great white wing, lifting the sailboat and its passengers off across the glassy turquoise waters of the Caribbean. There is no better way to fulfill an escape-to-an-island fantasy than by exploring the remote San Blas Islands in a sailboat. Nothing beats a sailboat for relaxing, for once chartered, it is transformed into a floating inn catering to your every whim. Sleep like a baby all night in a private cabin and wake to the aromas of brewing coffee and sizzling bacon. Linger over a second cup as your hosts do all the work to get ready for a day on the water. The region offers a limitless playground of pristine water stretching as far as the eye can see, except for small islets rising upon the horizon. Most of the 375 islets are empty but for clusters of coconut palms fringed by white-sand beaches. Relax topside and admire nature’s beauty, climb down the ship’s ladder and splash right in, or paddle a kayak to your own private islet and while the day away! Snorkel right off the boat or hitch a dinghy to secret sites—either way, you will be rewarded with coral reefs containing more coral species than just about anywhere in the Caribbean, according to the Smithsonian Tropical Research Institution. The underwater coral gardens are as lush and diverse as the mainland’s tropical jungles. Massive staghorn, fan, and leaf corals wave long arms in the currents, while hard species such
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This and opposite page: Crystal clear waters and dozens of remote tropical islands can be explored by sailboat throughout the San Blas Islands.
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Jolting colors aren’t limited only to tropical flora and fauna. The Kuna women also use them in geometric designs embroidered on molas, which are panels of layered cloth that are incorporated into their traditional clothing and prized as souvenirs of a culture preserving its ancient traditions. Standing about five feet tall, these women look striking with faces decorated by a black line tattooed down the forehead to the end of the nose, usually adorned by a gold ring. They add more geometric patterns down their calves, with strands of tiny beads wrapped from ankle to knee. Normally, you expect to encounter such untouched cultures in faraway destinations such as Borneo, but here they are only a short trip away by sailboat, which is a respectful way to enter the Kuna villages of thatched huts and dugout canoes. The Kuna believe that people and nature are part of the same entity and that true happiness is experienced only in its presence. This notion bodes well for the preservation of the San Blas Islands. One hopes that this reverence for nature will extend to the rest of Panama as well. Its untrammeled beauty, crystalline waters, and easygoing Caribbean lifestyle have already attracted many visitors who have discovered that there is so much more to Panama than its canal.
You too can discover the beauty of Panama! Contact Ancon Expeditions of Panama at www.anconexpeditions.com for all travel planning and arrangements.
723WHISKEYBRAVO.COM 850.213.0015 3031 E CO HWY 30A, SEAGROVE BEACH, FL don’t miss the shops of old seagrove on the 723WB campus.
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Photo by Louise Lakier – @2014louiselakierphoto
La Loma Jungle Lodge and Chocolate Farm Bahía Honda, Isla Bastimentos Republic of Panama www.thejunglelodge.com 011 (507) 6619-5364
Photo courtesy of The Coffee Estate Inn
Photo by Scott Carter
The Coffee Estate Inn
Pacific Bay Resort
Boquete, Chiriquí Republic of Panama
Punta Bejuco, Chiriquí Republic of Panama
www.coffeeestateinn.com 011 (507) 720-2211
www.pacificbayresort.org 011 (507) 6678-1000
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Physicians Guide
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Eye Center South By Sallie W. Boyles
colleagues share that commitment, working closely with industry professionals and manufacturers. With their rich tradition of eye care excellence over the past decade, Eye Center South surgeons work closely with optometrists and local physicians in comanaging patient care across the Panhandle. Today, Dr. Bansagi offers patients the latest breakthroughs in cataract removal and lens implant technology, LASIK laser vision correction, and minor oculoplastic surgery. Dr. Zsolt Bansagi
Key StatiSticS: Location: Eye Center South Destin location: 9657 U.S. Hwy. 98 West Destin, Fla. 32550 (850) 650-6550 Panama City location: 2401 State Ave. Panama City, Fla. 32405 (850) 747-1818 • eyecentersouth.net Specialty: General Ophthalmology; Cataract, LASIK, and Refractive Surgery; Glaucoma, Retina, Oculoplastics, Cosmetics, and Pediatric Ophthalmology Physicians: Anthony Leoncavallo, MD; Zsolt Bansagi, MD
“As far as the eye can see” expresses the remarkable power of normal vision. While few people take time each day to contemplate just how amazing their eyes are, most disclose that sight is the sense they cherish above all. Fortunately, recent advancements in diagnostics, lasers, and lens implant technology in the ophthalmic field are allowing surgeons such as Zsolt Bansagi, MD, to protect, preserve, and restore sight in ways that were unimaginable just a few
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Dr. Anthony Leoncavallo
years ago. As an experienced cataract and refractive surgeon, Dr. Bansagi loves the “wow factor” in this specialized field of medicine, sharing that the most gratifying aspect of his work is in seeing his patients’ joy over their procedural results. As one of eleven eye surgeons at Eye Center South, a multispecialty practice with offices in Florida, Alabama, and Georgia, Dr. Bansagi’s path to becoming one of the Florida Panhandle’s leading eye surgeons was atypical, to say the least. Born in Hungary, Dr. Bansagi was only nineteen when he successfully fled the Soviet-controlled state and made his way into Germany alone. He immediately traveled to the U.S. Embassy, where he applied for permission to emigrate to the States. When granted a visa two years later, he moved and settled in Los Angeles. After taking classes at night to learn English, he enlisted in the U.S. Air Force and completed his undergraduate degree in biology from California State University. Inspired by his grandfather’s career as a family physician in Hungary, Dr. Bansagi then earned his medical degree from Albany Medical College in New York. The technological advances in ophthalmology particularly interested him. “The surgeons of Eye Center South are always on the leading edge of technology,” he says, emphasizing that he and his
In addition to collaborating with their network of doctors in comanaging individual cases, the surgeons further serve as educational resources for eye professionals across the region and the country. Recently, Eye Center South hosted its twenty-sixth annual Continuing Education Seminar, one of the largest in the Southeast. The weekend event featured local and national leaders in eye care who cover numerous topics such as glaucoma, dry eye, cataracts, pharmacology, and oculoplastics. The symposium also filled an important role in allowing over 150 optometrists and nearly a hundred technicians from the region to meet their annual requirements for continuing education. Arguably, education begins with helping patients understand the advances available today in eye care. Eye Center South provides a wealth of straightforward information about the conditions they treat on the practice’s website, which patients can use as a starting point. “The best recommendation I can make is to consider eye health like blood pressure,” says Dr. Andy Leoncavallo, the most recent addition to the Eye Center South team. “You can’t really tell if you have high blood pressure without getting it checked. Likewise, an annual eye exam is usually all it takes to identify problems and prevent irreversible damage.” Specializing in the diagnosis, management, and surgical treatment of glaucoma, as well as in cataract
surgery and general ophthalmology, Dr. Leoncavallo graduated with an engineering degree from Duke University and worked nine years in engineering before studying medicine. “I had considered medicine while in college, and every few years after graduation, I felt like I had missed my calling,” he says. “But something ‘fun’ would happen at work, like a six-month assignment in Florence, Italy. Ultimately, the draw became so strong that I applied to medical school, and everything fell into place.” Initially imagining himself as a “Doc Hollywood” kind of physician, Dr. Leoncavallo had notions of being a primary care doctor in rural South Carolina. The ophthalmic department, however, spoke to the engineer in him. “Eyes are incredible,” he shares, “and surgeries for the eye are clean and precise. The results are often life changing for the patient. I chose to subspecialize in glaucoma because it involves the fluid flow and pressure control of the eye, which is interesting to a former engineer.” Rising fluid pressure in one eye or both is what damages the optic nerve. “Glaucoma is a progressive loss of the optic nerve that leads to loss of vision, usually starting with peripheral vision,” explains Dr. Leoncavallo. “Typically, there are no obvious symptoms, but some patients realize their vision is restricted, like they are looking down a tube.” Additional tests often evaluate the field of vision and the health of the optic nerve. “Treatments are designed to lower the pressure inside the eye, with laser, drops, or surgery. The most tragic cases are people who didn’t feel they needed an eye exam, only to find out in their sixties or seventies that they are severely visually impaired. When it’s glaucoma, the damage is permanent.” Since glaucoma is a lifelong condition that calls for routine checkups, Dr. Leoncavallo enjoys getting to know those patients and their families. In comparison, he says, “Cataract surgeries are among the most gratifying procedures in all of medicine. When your patients come in after surgery all excited about how much better their vision is, and you get the
feeling you’ve done something nice for them, it’s fun for everyone.” The majority of Americans have a cataract, or clouding of the natural lens, by the time they reach the age of sixty-five. Symptoms include being bothered by glare, seeing halos around lights, or experiencing double vision. With an implant that replaces the old lens, patients feel as though they’re seeing clearly for the first time in years. Even better, the latest lenses and surgical procedures deliver highly individualized treatment plans according to prescription requirements and personal preferences. For instance, a multifocal lens that addresses the patient’s complete range of vision issues can eliminate the person’s need for glasses altogether. While they offer encouraging news about cataract surgery, the physicians of Eye Center South realize that many, such as individuals who are too young to qualify for Medicare, cannot afford such procedures. By participating in the Gift of Sight program, which has provided free cataract surgeries to hundreds of individuals in the region, they are gratified to restore vision to those who would otherwise go untreated.
A caring nature, of course, remains the heart of great medicine. “Working with patients is the highlight of my practice,” Dr. Leoncavallo affirms. Every Eye Center South surgeon shares that sentiment, and their personal stories reflect their compassion for others, animals included. In Dr. Leoncavallo’s case, his passion extends even further. Recently, he and his fiancée, Lynne, drove from New York to Florida to welcome a rescued pit bull into their home. A canine celebrity with over 42,000 likes on Facebook ( Justice for Andra Grace) particularly captivated Leoncavallo’s heart with her tragic story. No doubt, from head to tail—eyes included—she’s in good hands.
A caring nature, of course, remains the heart of great medicine. “Working with patients is the highlight of my practice,” Dr. Leoncavallo affirms.
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Dr. Moskowitz
Has the Prescription for Healthy Veins and Heavenly Skin By Tori Phelps | Photography provided by Cosmetic Vein & Laser Center
sunny—and funny—personality and a relatable heart-on-her-sleeve love for her kids, Emma and Luke, go a long way toward establishing a rapport. At that point, Moskowitz can help patients make healthy decisions about their medical care, including their skin and veins. “We obviously can’t stop the aging process, but it’s such a blessing to be able to help people look younger, feel healthy, and realize how amazing they are,” she says.
KEY STATISTICS: Location: 12238 Panama City Beach Pkwy., Panama City Beach, Fla. 32407
Her approach to turning back the hands of time is in making minor changes that cause a big difference. The noninvasive procedures Moskowitz performs on faces and bodies include Fraxel ™ skin resurfacing, BOTOX®, Restylane®, and Juvéderm®; photorejuvenation for sun and age spots; photodynamic therapy for skin cancers and precancers; and VelaShape® for cellulite and body contouring. “I truly love them all, but Fraxel Repair laser resurfacing is amazing because it takes seven to ten years off your skin’s age with only a week of downtime,” she enthuses.
(850) 233-0264 • skinandveins.com Specialty: Please call or visit the website for a list of all services offered. Physicians: Kimberly Moskowitz, MD
Dr. Kimberly Dawn Moskowitz has always been fascinated by how the human body works. But her initial interest in a physical therapy career literally changed overnight, thanks to an epiphany that she wanted to be a medical doctor instead. Though she’d just earned her undergraduate degree, she immediately packed her bags for Georgetown University’s medical program. She says the quote “At first dreams seem impossible, then improbable, then inevitable” perfectly sums up the life-changing series of events. That impossible, improbable, inevitable dream was realized when she opened the Cosmetic Vein and Laser Center in 2005. From here, she works every day to carry out the vision she created for herself, which includes a primary goal of helping people feel comfortable and safe in her care. Her naturally
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In fact, she says Fraxel may be the answer to the elusive search for a nonsurgical face lift. Fraxel works microscopically to tighten, lift, and stimulate collagen production and delivers results that last as long as surgical correction: up to six or seven years. And unlike surgical correction, which can leave scarring, misshapen eyes, and significant downtime, Moskowitz says Fraxel is predictable, always symmetrical, and yields minimal downtime. “Individually, noninvasive treatments are fantastic; combined, they’re extraordinary,” she says. “When we combine Fraxel Laser resurfacing, BOTOX, and fillers, there’s almost nothing we can’t do for the aging face and neck.” The second procedure she performs most often is called Endovenous Laser Treatment (EVLT), which treats varicose veins—a problem most patients, and even some physicians, mistakenly believe is simply a cosmetic issue. This couldn’t be further from the truth. Moskowitz says that left untreated, varicose veins can lead to serious health risks like blood
clots, phlebitis, cellulitis, leg ulcers, chronic venous insufficiency, and restless legs syndrome. “Expert treatment of varicose veins dramatically improves symptoms such as aching, swelling, leg discomfort, cramping, fatigue, and restless legs syndrome and reduces the risk for more serious complications.” Moskowitz certainly fits the bill on the “expert” front. She’s performed more than seven thousand successful EVLTs and has trained other physicians in the procedure since its FDA approval in 2002. Her groundbreaking work has been recognized at the highest levels in her field, most recently with a highly coveted invitation to speak at the upcoming American College of Phlebology conference. Acknowledging her extensive experience with EVLTs, she notes, “With this experience comes discovering new information and trends about the symptoms caused by varicose veins and symptoms relieved by treating abnormal veins in the legs. Because of the novelty of my information, I can’t discuss the details, but let’s just say it will add a new dimension to treating varicose veins with EVLT. Hopefully, this will be a game changer.” She’s already changing the game of phlebology (venous disease) by becoming one of only 248 physicians in the entire country to receive board certification in the new subspecialty. But then again, she’s a trailblazer from way back, opting for a unique residency path that included one year in pathology and the remaining three in internal medicine, with a strong focus on dermatology. “Although dermatology was and still is my passion, I felt it was God’s calling for me to become board certified in internal medicine,” she explains. “He gave me an amazing gift—this sense that when I’m alone with my patients, I just understand what they need. Not that I always have the right answers immediately, but I can see and hear what they need from me. I find so much joy in knowing how to really touch people—not just physically, but by listening to them and seeing who they really are.”
Her exceptional skills in internal medicine, dermatology, and phlebology allow her to treat patients differently and, arguably, better than a physician without that essential combination. “People come to my office every day and say to me, ‘My legs ache and burn and swell at the end of the day’ or ‘I’m starting to feel old when I look in the mirror,’” she reports. “It’s extremely gratifying to know that I have the knowledge, experience, and technology to help them look and feel better about themselves. I love the diversity of my career; it’s a perfect gift, and I never take it for granted.”
Dr. Moskowitz’s adoring children—Emma and Luke
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The goal of the hospitals of the HCA North Florida Division is to provide the highest quality healthcare on the Emerald Coast. Our Northwest Florida facilities provide an extensive network of care with services ranging from urgent care and 24/7 emergency services to primary and specialized care. West Florida Healthcare, located in Pensacola, provides access to major services ranging from cardiology and oncology, as well as the tri-county area’s only inpatient rehabilitation hospital. West Florida Medical Group has seven locations throughout the Pensacola area that offer multiple specialties including primary care, pediatrics, senior health, inpatient services, orthopedics, general surgery, inpatient anesthesia, inpatient physical medicine and rehabilitation, cardiology, obstetrics and gynecology and cardiovascular and thoracic surgery. West Florida Immediate Care, located in Cantonment, is committed to treating minor injuries and illnesses for patients on a walk-in basis. Northwest Florida Heart Group, also an affiliate of West Florida Healthcare, has three locations in Pensacola and one location in Pace, offering board-certified cardiologists, advanced treatment and procedures, in-house testing programs and quality, personalized care that can prevent, diagnose and repair issues of the heart. Fort Walton Beach Medical Center and Twin Cities Hospital, located in Fort Walton Beach and Niceville, are committed to providing compassionate, high quality healthcare to residents and visitors of Fort Walton Beach, Niceville, Destin, Crestview, and the surrounding communities. Both facilities have earned special recognition from the Joint Commission as Top Performer on Key Quality Measures for three consecutive years. Fort Walton Beach Medical Center and Twin Cities Hospital are affiliated with several medical practices that offer services from primary and urgent care to cardiovascular and neurological care. The Northwest Florida Heart Institute, located in Fort Walton Beach, is committed to providing the very best in personal and individualized care while
incorporating the newest technology in Cardiothoracic and Cardiovascular surgery. The Florida Institute of Neuroscience, also located in Fort Walton Beach, is committed to providing quality care and an individualized approach to the treatment of neurological disorders. Northwest Florida Urgent Care, located in Destin, and Niceville Family Practice, located in Bluewater Bay, provide a wide range of services including preventive care, minor surgical procedures, disease management and acute care on a walk-in and same day appointment basis. Gulf Coast Regional Medical Center is a 218-bed acute care hospital located in Panama City. Its 250-member medical staff and more than 800 employees work hard to ensure its patients receive the highest quality of care every day. Their efforts have resulted in national accreditations for Chest Pain Center, Total Joint Replacement, Peripheral Vascular Disease, Spine, Stroke and Wound Care. Gulf Coast Pediatric and General Surgery, affiliated with Gulf Coast Regional Medical Center, is committed to providing the most positive surgical experience. Services provided at Gulf Coast Pediatric and General Surgery include hand, head and neck surgeries, newborn congenital anomalies, pediatric gynecology, pediatric oncology, pediatric urology, plastic surgery, routine pediatric surgery, thoracic surgery and trauma. Both Seawind Medical Clinic locations in Panama City and Panama City Beach gladly accept walk-ins, same-day appointments, preventive care and pre-employment physicals to include drug testing, x-ray and lab services. Whether you’re a resident or visitor to our area, it’s good to know the highest quality healthcare is just around the corner. You can depend on the hospitals and practices of the HCA North Florida Division to provide access to the right type of care, right when you need it most. West Florida Healthcare, Fort Walton Beach Medical Center, Twin Cities Hospital and Gulf Coast Regional Medical Center: We have you covered!
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How to Save a Life USA Mitchell Cancer Institute
By Sallie W. Boyles | Photography courtesy of USA Mitchell Cancer Institute
of Trustees, and the Mitchell family for whom the center is named. “We are really trying to take things from the bench to the bedside by being an asset to oncologists in our region,” says Dr. Rodney Rocconi, MCI’s deputy associate director of clinical research and associate professor in gynecologic oncology at USA. “Our mission is to provide research-driven cancer care to the Gulf Coast.”
21st Century Oncology Left to right: David E. Mann, Jr., MD; James Stevens, MD, F.A.R.C.O; Rasha Beg, MD; and Warren R. Amos, MD
Key StatiSticS: Location: USA Mitchell Cancer Institute 1660 Springhill Ave., Mobile, Ala. 36604 (251) 665-8000 • usamci.com
forms of the disease and their prescribed treatments remain formidable. It is the combined efforts and commitments of researchers, physicians, and their patients that will ultimately conquer cancer.
Physicians: Thomas W. Butler, MD; Daniel G. Cameron, MD; David Clarkson, MD; Windy Dean-Colomb, MD, PhD; Michael A. Finan, MD; Carol Wiseman Norden, MD; Roger Ove, MD, PhD; Rodney P. Rocconi, MD; John R. Russell, MD; Suzanne Russo, MD; Jennifer Scalici, MD; William R. Taylor, MD
Their breakthroughs don’t always make national headlines, but academic cancer treatment and research facilities play essential roles in the fight. One such facility is the University of South Alabama Mitchell Cancer Institute (MCI) in Mobile, Alabama. Housing more than three hundred employees, the actively emerging institution of scientists, clinicians, and support staff operates to advance cancer diagnosis, treatment, and prevention.
A day rarely goes by without a person hearing or saying the commonly spoken term, yet the word “cancer” remains unique in its ability to evoke profoundly passionate emotions—from utter fear and loss to outright defiance and victory. The connotations are understandable. Despite the positive prognoses now available to cancer patients, various
MCI’s story began in 2000, when the late Gordon Moulton, the president of the University of South Alabama (USA) at that time, commissioned a feasibility study that demonstrated the need for an academic cancer center to serve the Gulf areas of Alabama, Mississippi, Louisiana, and Northwest Florida. Nearly $4 million from a tobacco suit settlement fund provided the seed money to launch the center, and the initiative proceeded under the leadership of President Moulton, the USA Board
Specialty: Oncology research and treatment
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For the individual, access to clinical trials and new agents can be significant. “When a patient has been on multiple prior therapies, something new can be a benefit,” says Dr. Rocconi, adding that prolonging survival and reducing pain and suffering are among the celebrated victories when treating cancer. “Access to clinical trials is extremely relevant to patients here,” says Dr. David Mann, a medical oncologist and affiliate physician with USA who practices in Crestview, Florida. He explains that participating in a study far from home is rarely feasible for patients, especially if repeat visits are necessary. “Whether the study is investigational, in the early stages, or an established agent looking for FDA approval, the standard of care is exceptional.” The objective, of course, is to save lives, ideally through preventive measures. Consequently, one of the most exciting, award-winning studies under way at MCI entails a new way to screen for ovarian cancer. “With ovarian cancer,” says Dr. Rocconi, “there are no reliable symptoms, so 75 percent of diagnoses occur when the cancer is at stage III or IV. For that reason, the overall death rate has not changed since the 1930s. The most benefit we’ll ever see is through effective screening tests. If we can diagnose the cancer at stage I or II, the chance of cure doubles or triples.” MCI’s ovarian cancer screening project, beginning in 2008, has involved twenty cancer centers around
“Having university-level disciplines with clinical trials and technologies opens up huge opportunities for our patients,” Dr. Mann expresses.
approaches to minimizing side effects of cancer treatments are also among MCI’s varied projects.
Rodney P. Rocconi, MD USA Mitchell Cancer Institute
the country. “We think that prior efforts have been looking in the wrong place,” Dr. Rocconi reveals. “The basis for the study is the thought that most ovarian cancers might originate in the fallopian tube, and now we think we have found a fingerprint.”
“Having university-level disciplines with clinical trials and technologies opens up huge opportunities for our patients,” Dr. Mann expresses. He mentions CyberKnife, a noninvasive therapy that treats tumors with direct beams of radiation, as one such technology made available through MCI. “We’re not in competition,” he insists, describing his relationship with MCI. “Teamwork is the key to success, and MCI enhances everything we do.”
Dr. Rocconi explains that once the cancer-identifying proteins flow through the abdomen and reach the bloodstream, they are too diluted to indicate a problem—until the cancer has advanced. The apparent solution, therefore, entails different screening protocols (six have been patented so far) that many believe will become the worldwide standards. The procedure to screen a patient requires a sample collection similar to a Pap test; thus, routine exams would not change much for patients or physicians. “The beauty of the test,” Dr. Rocconi adds, “is that it is so simple.”
Working in concert with patients’ oncologists and primary care physicians, MCI’s professionals regularly provide consultations to doctors in their networks, whether they are part of the university or in private practices, to determine individual treatment plans. “Patients don’t have to participate directly in a trial to benefit from our resources,” Dr. Rocconi emphasizes. MCI further promotes knowledge sharing by hosting tumor conferences throughout the year. Attracting doctors from around the region, the conferences feature renowned researchers and specialists from all over the country. “We cover every type of cancer, from a multidiscipline approach.”
A number of gynecologic cancer studies are under way at MCI, including vaccine therapy to reduce the risk of ovarian cancer recurrence. Meanwhile, more than $1.5 million has been awarded to Dr. Ajay Singh, assistant professor of oncologic sciences, to advance pancreatic cancer research. Innovative
With the goal of attaining the U.S. National Cancer Institute’s designation as a comprehensive cancer center, the University of South Alabama Mitchell Cancer Institute has also developed research collaborations with the University of Alabama at Birmingham Comprehensive Cancer Center. “UAB
has a long-standing tradition in research and cancer, one that spans decades,” says Dr. Rocconi. In addition to sharing expertise, the relationship also facilitates servicing a broader patient population. “This is a unique opportunity for us to address some of the biggest problems in cancer care, and much of that is getting state-of-the-art care to patients in need.” Patients at MCI have an entire team behind them every step of the way. Partnering with referring physicians throughout the Gulf Coast, MCI’s cancer researchers, physician specialists, patient navigators (who provide guidance and support), and many other healthcare professionals work together to offer a comprehensive package of advanced cancer treatment and prevention options that can make all the difference in conquering cancer.
USA Mitchell Cancer Institute
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Celebrating 15 Years
The Center for Cosmetic and Family Dentistry By Steve Barber
Whether it is a filling or a full mouth restoration, Dr. Lichorwic’s patients can be assured that they will receive the most up-todate treatment available and can know that the finest materials available will be used.
Dr. Dennis Lichorwic
Key StatiSticS: Location: Center for Cosmetic and Family Dentistry Destin location: 4635 Gulfstarr Dr. Destin, Fla. 32541 (850) 654-8665 • destindentist.com Panama City Beach location: 309 Richard Jackson Blvd., Suite 102 Panama City Beach, Fla. 32407 (850) 235-2299 • pcbdentist.com Specialty: Cosmetic and Family Dental Procedures Physicians: Dennis Lichorwic, DMD; Julia Skinner, DMD; Stephanie Baya, DMD
A vision for a bright future in cosmetic dentistry is what Dr. Dennis Lichorwic brought to the “sleepy fishing village” of Destin, Florida, fifteen years ago. Since then, both the dentist and the “village” have had an awakening in the form of booming success throughout the region. Dr. Lichorwic has grown
and maintains the Center for Cosmetic and Family Dentistry, a state-of-the-art facility the likes of which are not found in a four-state radius. Dr. Lichorwic’s meticulous attention to detail and pursuit of dental perfection is admired by many in the community and by his professional peers. Whether it is a filling or a full mouth restoration, Dr. Lichorwic’s patients can be assured that they will receive the most up-to-date treatment available and can know that the finest materials available will be used. Dr. Lichorwic and his dental team treat patients like they are family and provide every comfort possible, from a beautifully appointed facility, complete with a coffee bar and fireplace, to massage chairs and movies in every dental suite. At the Center for Cosmetic and Family Dentistry, patients can also enjoy paraffin hand wax treatments while having their teeth cleaned, receiving Juvéderm and Botox procedures, and having ZOOM! teethwhitening sessions.
community. He donates often to local charities such as the Cattle Barons’ Ball benefiting the American Cancer Society and the Destin Charity Wine Auction Foundation, among many others. Although overseeing the operation of such a successful practice is a full-time commitment, Dr. Lichorwic finds time to enjoy living in what he and his team describe as “the most beautiful place on earth.”
To learn more about The Center for Cosmetic and Family Dentistry or to make an appointment, visit destindentist.com.
In 2009, the Center for Cosmetic and Family Dentistry opened a second location in Panama City Beach. Dr. Julia Skinner and Dr. Stephanie Baya have now joined the practice. Not only are they dedicated to improving people’s lives, but Dr. Lichorwic and his team are also involved in many aspects of the
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A Game Changer
Infini Microneedling Fractional Radio Frequency By Dr. Steve Weiner
“The Infini can tighten skin, improve wrinkles, and treat acne scars on any skin type with minimal downtime”
“knock” on most of these devices has been that the results are variable: most patients get minimal or no results; the depth of the treatment is uncontrolled and often limited; and often multiple treatments (six or more), plus touch ups, are needed. Dr. Steve Weiner
Key StatiSticS: Location: Aesthetic Clinique 2050 W. County Hwy. 30-A, Suite 114 Santa Rosa Beach, Fla. 32459
Research has shown that heating the dermis to a certain temperature will cause collagen stimulation and contraction. When the dermis is heated to 40–48 degrees Celsius, there is enough heat to cause the body to try to repair the area by laying down new collagen. Higher temperatures, in the range of 55–70 degrees, will denature collagen and cause contraction. This requires more energy, but it also equates to more visible results.
(850) 622-1214 • theclinique.net Specialty: Facial Plastic Surgeon Physicians: Steven F. Weiner, MD
The use of radio frequency in medical treatments has a history of more than seventy years. It has been used for multiple applications, but the most exciting recent innovations have been in skin tightening. In 2002, Thermage was the first to market an FDAapproved device to tighten skin and lessen wrinkles. Since then, at least a dozen devices have come into the market with similar technology, including Exilis, Venus Freeze, and, most recently, Infini. The
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Here’s the problem with all cutaneous devices: it is very difficult to heat the dermis to a temperature that is effective and still maintain safe temperatures for the skin surface (epidermis). If the surface were to reach 40–45 degrees, it would burn. The solution of these devices has been to try cooling the surface while pumping energy into the deeper layers. This becomes a very difficult and unpredictable task. Differences in skin thickness, hydration, and composition of collagen and fat can lead to placement of the energy at unknown or variable depths. If the energy is placed too deep, you can get fat necrosis, which sometimes occurred with the early Thermage device, and if the device is placed too superficially, the skin can burn or get hyperpigmentation. Also,
if you don’t actually reach the critical temperatures, you will not stimulate the collagen at all. Multiple treatments are the norm for several of these devices, because getting collagen stimulation is very difficult with just one treatment. The bottom line is that all cutaneous radio frequency (RF) devices, no matter what they are called, have the same problem with unpredictable heating of the dermis and, therefore, unpredictable or inadequate results. Ever since Fraxel was approved in 2005, treating areas fractionally has been the desired treatment modality for most devices. By treating only a fraction of the tissue, you can have more safety and comfort, yet still get fairly similar results to treating the entire area. Almost all RF devices use a bulk heating method, not fractional heating, so the risk, downtime, and discomfort are high. But by keeping surrounding tissues untreated (fractionally), as with the Infini device, you get faster healing, less pain, and a much lower risk of burns. So how can we get more predictability with RF? We can penetrate the skin to the level we want to heat with insulated microneedles and bypass the superficial layer that must stay cool and untreated.
Blog: stevenfweinermd.wordpress.com YouTube: youtube.com/user/StevenFWeinerFacial Facebook: facebook.com/TheAestheticClinique
As a secondary benefit, the penetration with microneedles has itself been shown to mechanically stimulate fibroblasts to produce collagen. Infini uses needles that are two hundred microns in diameter (small); they have variable depth of penetration, from 0.5 mm to 3.5 mm, so several different levels of the dermis (up to 3.5mm) can be treated predictably in the same treatment. Some parts of the face have different thicknesses of the dermis, so the variable depth capability allows for treatment of the entire face. The energy is transmitted between the needles, which results in true fractional RF removal in the dermal tissue. The energy travels only a very small distance, so discomfort is minimized (the more distance the energy travels through tissue, the more pain is felt). The surface tissue is safe, moreover, because the needles are at a level that won’t transmit energy to the epidermis. The treatment time is fairly quick: full face treatments take about thirty minutes, as do neck procedures. Optimal results can take two or three treatments, and full results take the standard four to six months to fully achieve (when the collagen remodeling is complete). The wide spectrum of the benefits of Infini treatment includes the following: • Improving superficial fine lines and wrinkles of the face, eyes, and neck • Improving the elasticity of aged and sun-damaged “thin” skin • Treating scars of all types, particularly acne scars and stretch marks • Tightening loose skin on all parts of the body, including arms, chest, knees, and abdomen • Not excluding patients by skin type, with no risk of hyperpigmentation • Limiting downtime to only about two days of sunburn-like sensation and slight redness
Dr. Steve Weiner of the Aesthetic Clinique in Santa Rosa Beach, Florida, has become one of the leading users of Infini in the United States. He will be lecturing on the Infini procedure at the 22nd Annual State-of-the-Art in Facial Aesthetics, a multispecialty symposium, in April 2014.
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EXPLORING
ARTISTIC GROWTH Justin Gaffrey at Pursell Farms By Christy Milliken Photography courtesy of Pursell Farms
Gracious hosts David and Ellen Pursell (far left and far right) gave warm welcomes to featured guest Justin Gaffrey and me (Christy Milliken)
Photo by Gerald Burwell
The breathtaking beauty of Pursell Farms encompasses your spirit and seems to whisper “Welcome home.”
t
he landscape is aesthetically pleasing with an organic rustic charm, and you will be greeted by a herd of longhorns as you drive down FarmLinks Boulevard (I have since nicknamed it the “bull-e-vard”). The longhorns were an addition to the farm’s landscape after the design of the iconic bull logo, created by owner and golf course visionary David Pursell during the development stages of FarmLinks Golf Club in 2002. You will forever be reminded of the strong foundation on which the farm was built as you read the words engraved in the marble sign by the entrance: “Great are the works of the Lord. He has made his wonders to be remembered” (Psalm 111:2, 4). Sylacauga, Alabama, and the surrounding areas are rich in marble mining—the region is sometimes called the Marble Valley and Pursell Farms sits in its heart. V IE Z INE .C OM | 153
Above: Tim and Vaughan Spanjer celebrate their nuptials at Pursell Farms in 2007 Left: A glassy pond as a light fog lifts to reveal a beautiful sun-drenched, dewy morning
The Pursell family has been deeply rooted in the heart of Sylacauga for over a century.
The farm has a rich history of development, invention, and creativity, each of which come to mind when I think of growth. The Pursell family has been deeply rooted in the heart of Sylacauga for over a century. Beginning in the fertilizer industry, each generation exhibited family leadership and vision, which became both a legacy and a foundation for the next. Currently under the leadership of David Pursell, the 3,500-acre farm is not only a working ranch but also the world’s only research and demonstration golf course, created to showcase the industry’s leading technology and product performance. The ball doesn’t stop there, however; the entire Pursell Family is known for their authentic Southern hospitality and their mission of service to the community. Because of that service, the farm was recently recognized as part of the Southern Living 154 | M A R C H /A P R I L 2 014
Hotel Collection and has evolved into a premier regional family-farm resort available for corporate retreats, hunting retreats, weddings, and weekend getaways. The next generation of leadership is already serving faithfully as new creative visions come to the surface for the farm’s future growth. The birth of the idea for an art event and staff weekend retreat featuring Justin Gaffrey developed through my personal connections with the Pursell family and their being intrigued with Justin’s work. Living on the farm for three years, I became embedded in the culture of this beautiful and talented family—the farm has become a home away from home for me. The entire family exudes creativity. David majored in commercial art at Auburn University, and his sketches of classic golfers
are exhibited in exclusive golf clubs throughout the United States and Canada. His wife, Ellen, also attended Auburn University and is a native of Tallahassee. Ellen is gifted in interior design, and her talents adorn the guest cottages and historic Hamilton Home on the farm. David and Ellen’s six children—Peggy, Vaughan, Chrissy, Ramsey, and the twins, Martin and Parker—are all enriched by the arts. Peggy has a background in the literary arts; Vaughan is a wife and mother who inherited her dad’s talent in visual arts and design, resulting in her starting her own line of work; Chrissy is a master of music and just returned from working in Germany; and Ramsey majored in human development and family studies and is currently planning her wedding to be held at the farm in May. The four girls, also known as the Pursell Girls, have created two music CDs together. Martin and Parker are pursuing marketing and business relations. It is not what they have achieved, but what they believe, that has made the Pursells a success as a family and in business. After serving as Justin Gaffrey’s studio and gallery director for the last two years, I found it beneficial for all this talent surrounding me to come together for a very intimate, inspiring, and restful weekend. In a prior visit to the farm, the discussions of an art event
The hydrangea seems to show up repeatedly in floral arrangements at the events we attend as a gallery, so it has become significant in our journey...
Photo by Christy Milliken
began with marketing director Tim Spanjer, a New York native and the son-in-law of David and Ellen. We set a date and, after a few months of planning, the event began. This was the first event of the season for both the Farm and for Justin Gaffrey Studio and Gallery. Within forty-eight hours of the announcement, the weekend was booked to full capacity. The weekend began with an evening that captured both the culinary palate and the paint palette. Guests enjoyed an array of gourmet culinary stations—planned by the farm’s executive chef, Andrea Griffith—set up throughout Parker Lodge. Some of the featured offerings included chef-carved slow-roasted prime rib; lobster mac ’n’ cheese with Gruyère, tarragon, and tomato; and truffle mac ’n’ cheese with shaved truffles, wild mushrooms, and fresh herbs. Organic produce from the farm’s garden delivered a fresh experience with a heavy helping of Southern hospitality. The farm also produces its own honey, with its first honeybee stations developed and managed by Tim Spanjer. Well-thought-out wine pairings and a delectable assortment of chocolate creations were also some of the guest favorites. It is no wonder that Chef Griffith had earned eleven medals accredited by the American Culinary Federation before her arrival
Christy Milliken captures Justin Gaffrey at work on his hydrangeas for the exhibition in the great room of Parker Lodge at Pursell Farms Photo by Gerald Burwell
at Pursell Farms in 2013. Just a week before the art event, she gave birth to her first child, so she was unable to attend the Justin Gaffrey event herself, but her presence was still felt throughout the night through the amazing menu she had planned and the service carried out by her team. Since we were also joined by Gerald and Lisa Burwell, VIE’s editor-in-chief and publisher, respectively, it seemed appropriate that Justin should paint hydrangeas during the event. The flower is symbolic to Lisa and her mother and was the flower that Justin painted for the cover of VIE’s Home and Garden Issue 2012. The hydrangea seems to show up repeatedly in floral arrangements at the events we attend as a gallery, so it has become significant in our journey as well.
As the evening progressed, the crowd surrounded Justin as he started to paint. He became engaged with questions about his technique and work as he mixed a big mound of bluish-purple paint onto his palette and with the palette knife began to dollop paint to form three-dimensional hydrangea blooms on the canvas. The completed hydrangea bouquet was purchased by one of Justin’s loyal collectors from Sylacauga. Although Justin painted in his traditional paletteknife style that night, he is continuing to evolve and work in a more sculptured style as he eliminates the boundaries of what has been done with paint before. Using a ton (2,000 pounds) of heavy-bodied acrylic paint every six weeks, there is nothing minimal about his latest works. The most recent exhibit V IE Z INE .C OM | 155
Photo by Gerald Burwell Top: Good friends taking part in some wholesome skeet shooting. Left to Right: Vaughan Spanjer holding daughter Margo, Justin Gaffrey, Christy Milliken, and Tim Spanjer holding son Gabe Above: A batch of Pursell Farms’ incredible wildflower honey
the rest of us while shooting clays! The shoot was followed by lunch at the golf course clubhouse with the other guests. As the afternoon progressed, we had a little time to explore and then rest before ending the evening with an intimate dinner gathering with the Pursell Family. The flowers of choice for the dinner party were plump blue and white hydrangeas, provided by Leaf and Petal of Birmingham, Alabama, owned by Taylor and Lydia Pursell. Photo by Christy Milliken
Top: A road worth traveling Above, right to left: After taking out some clay pigeons of her own, Christy takes aim on Justin Gaffrey, Greg Bolton, Tim Spanjer, and Gerald Burwell
pieces include delicate works of poetry (written by Justin) etched onto them. The expression of work is evolving with the spirit of the artist, who recently said, “I don’t just want to paint something beautiful; I want to create something that means something beautiful.” He will still create some of his most known and beloved palette-knife works, including water scenes, landscapes, and flowers, but he will also continue to invent new ways to use paint. It is exciting to be a part of this growth, so to begin this year with a family that knows a little something about growth was such a gift for me. 156 | M A R C H /A P R I L 2 014
The weekend continued with a little history about Pursell family friend Jim Nabors, a native of Sylacauga best known for his role as Gomer Pyle on The Andy Griffith Show and Gomer Pyle, U.S.M.C. Justin stayed in the Jim Nabors room in the relaxed atmosphere of Parker Lodge and awoke Saturday morning to enjoy a little skeet shooting with farm manager Greg Bolton, Tim Spanjer and his wife, Vaughan Pursell-Spanjer, Gerald Burwell, and me. Only after the shoot did we find out that Gerald was a competitive marksman in high school—this explained a lot about how he dusted
The weekend at the farm can be described as one of new beginnings and new inspiration. Justin Gaffrey Studio and Gallery joined forces with Cornerstone Marketing and Advertising, Inc. (publisher of VIE) this year to launch new projects and ideas. Together we have some phenomenal things planned, including an art show in Clifden, Ireland, scheduled for August, and I cannot wait. I believe that where rules are broken, boundaries are pushed and fear becomes elusive, filling the void with a faith that cultivates evolving growth.
To book your visit to Pursell Farms, visit pursellfarms. com. For purchasing inquiries or more information about artist Justin Gaffrey, visit justingaffrey.com.
Southern
S o p h i s t i c a t e Fa i t h , Fa m i ly, D uck s — and Fa sh ion
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By Sallie W. Boyles Photography by Morgan Cooper
To spot a male Robertson of the Duck Dynasty/Duck Commander variety, one should first look for an out-of-control beard and camouflage-printed attire. Despite a wild streak, especially during duck hunting season, the specimen would also show that he places faith and family above all else. The female version, or Robertson wife, can be equally disarming. Naturally beautiful with fabulous hair, flawless makeup, and classy attire, she does not flinch when her faithful husband brings home whatever wild animal he has just caught in the woods or water for dinner. Many adjectives—smart, hilarious, wealthy, redneck, resourceful, devoutly Christian—describe the Duck Family Robertson clan, but the real-life characters are not so easy to pigeonhole. Although the Robertsons’ motto of “Faith. Family. Ducks—in that order” articulates a deeply shared sense of purpose, no two personalities on the family tree are identical. Besides working, playing, and praying together, various family members have branched off to pursue their own missions. In that spirit, Missy Robertson has stepped out to launch a clothing line: Missy Robertson by Southern Fashion House.
She learned about the Judith March clothing line—a feminine, bohemian-inspired label created by Stephanie Carter of Southern Fashion House— through the K-Sera Boutique in her hometown of West Monroe, Louisiana. Elements of Judith March strongly appealed to Missy, but she still had wants, such as longer hemlines. When Missy expressed the thought of developing her own brand, the women at K-Sera encouraged her to meet Stephanie.
On the surface, some might consider her an unlikely candidate for the fashion industry. With angelic features and a model figure, Missy, who could conceivably flaunt the hottest looks, dresses conservatively. She also admits to favoring the fresh, feminine designs found in the juniors department. But that’s precisely the point of this endeavor. The mother of three desires modest outfits, not old-fashioned ones, yet she recognizes that teen clothes are not cut to flatter a more mature woman. “We all want to look younger the older we get,” says Missy, now in her early forties, “but when we want to start looking like our teenaged sons’ girlfriends, that’s not good.” Missy and her husband, Jase, high school sweethearts who married when she was only nineteen, are the parents of two teenaged sons, Reed and Cole, and a ten-year-old daughter, Mia. When shopping in women’s boutiques, Missy is similarly discouraged; she feels the clothes are often too revealing. Feeling neglected by the fashion world, Missy has struggled to find age-appropriate, classy clothes that allow her to look and feel beautiful and feminine. “I was not a really big shopper,” Missy explains. “I was a frustrated shopper.” V IE Z INE .C OM | 159
“They called me on a Saturday to say that Missy was interested,” recalls Stephanie, who is also the founder of Deja Vu, a contemporary clothing collection with four retail stores of the same name in Florida and Alabama. Judith March sells in 850 boutiques across North America, and Stephanie’s other popular line, Jacque + Janis, offers a freespirited take on bohemian and chic. All the while, Southern Fashion House, like Stephanie Carter, has remained uniquely Southern. Rather than flocking to New York or L.A. like most in the industry, her headquarters remain in Santa Rosa Beach, Florida, with design facilities, sample showrooms, and an eight-thousand-square-foot warehouse all right next to the corporate offices. “Stephanie’s collections remain true to her own tastes and personality,” confirms Christy Carlisle Smith, Southern Fashion House CEO. Having
lengthen the hemlines from the time she first introduced Judith March. Nevertheless, Stephanie confesses, “I kept saying, ‘I’ll get to that when I can.’” At last, Missy and her name became recognizable from A&E’s Duck Dynasty and this newfound celebrity status prompted her to act. “I asked if she could meet on Monday,” says Stephanie of the introductory phone call, “but Missy was filming Duck Dynasty, so we flew into Monroe on Friday.” Thanks to her “dream team” of designers and seamstresses, in just five days, Stephanie had thirty original Southern Fashion House creations to show Missy. “We did everything but glue those samples together—well, we might have used a little glue on them,” Stephanie laughs, conveying her pure passion and joy for the work. “She loved 98 percent of what we presented.” Missy also had some critiques. “I’ve
“I immediately knew I could do this with her. We are both hardworking mothers, and Missy understands what women really want...” previously worked with Kay Unger in New York, Christy adds, “Stephanie should be commended for starting and maintaining such a successful design business where we are. I can only imagine that she feels much more inspired and relaxed in Northwest Florida than she would designing in New York or Los Angeles. She isn’t tainted daily by the need to be on top of trends.” Apart from being an industry insider with the retail know-how, fashion sense, and resources to launch a clothing collection, Stephanie is a self-made Southern (Alabama-bred) woman who instinctively gets Missy and her vision. From spending countless days in her Deja Vu stores, where she continually heard women commenting in the dressing rooms, Stephanie knew that Missy was not the only style-conscious female seeking modest options. She further admits that many boutique owners began asking her to
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told her,” Stephanie continues, “‘you can’t hurt my feelings, Missy.’” “I told them, ‘Oh my goodness, y’all nailed me!’” says Missy of the collection. “I was so surprised because I am very picky.” Even so, she adds, “When I said I wanted the hemlines longer and the fit not so tight to reveal every nook and cranny, and Stephanie said, ‘I’m hearing that,’ I wondered, Why isn’t anyone doing that? That’s when I said I’d step up and take the risk.” “I immediately knew I could do this with her,” remarks Stephanie. “We are both hardworking mothers, and Missy understands what women really want. I can relate when she tells me she wants to look cute and cool, but her skirt shouldn’t be hiked up when she’s sitting on the bleachers at her kids’ games. Missy puts me in real-life mode.” In addition to sharing
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similar values, Stephanie reveals, “She’s fun, and it had to be fun. If the work is not enjoyable, I’m not my best.” About three months after the first meeting, Southern Fashion House presented a full line of samples to Missy, who inspires and approves the concepts but relies on the experts for the rest. “I don’t have any skill or patience for sewing,” Missy confesses, but she readily expresses her preferences. As a result, most would agree that the designer’s interpretations are decidedly Missy Robertson. Featuring fifty-five pieces, Missy Robertson’s Spring Collection introduces dresses and skirts with slightly longer hemlines, mix-and-match tops with varying sleeve lengths, gauzy embroidered pants, and light cover-ups. Retail prices range from $54 to $120.
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The water oak tree, the brand’s signature symbol featured in the Missy Robertson by Southern Fashion House label, was chosen for its significance as a food source for a variety of wildlife in the South. The Robertsons, who hunt and fish to feed their family, value the tree and the animals as God-given gifts. An abundance of jade, teal, turquoise, coral, and neutral tones in the launch pay tribute to Missy’s favorite colors, while crocheted fabrics and embroidered details deliver the youthful, feminine qualities she loves. “One of my favorites is a long-sleeved, crocheted top with a vibrant cross appliqué in the back,” says Missy, pleased with the religious symbolism. If pressed to name a signature piece, both Missy and Stephanie point to a red sleeveless dress with a sophisticated yet flirty ruffle. “I like light fabrics to keep cool,” says Missy, “and I want my personality to come through.”
Other hallmarks are clean lines that fall softly on the body in easy-care fabrics, from gauzy cotton to lightweight knits. Comfortable but sophisticated, the styles allow a woman (with sizes ranging from extra small to extra large) to show off just enough of her figure to feel confident about her appearance from all angles. “Before I go out,” Missy says, “the most important thing for me is to check myself from front to back in the full-length mirror to ensure that I’m modest.” “In Missy’s line, you’ll find that go-to dress or outfit that always gets compliments,” Stephanie asserts. “The colors and designs are timeless.” “I don’t know much about the fashion business,” Missy says, “but regardless of what our show does, it won’t last forever. Duck Dynasty will help the line,
PHOTO BY TOMMY CROW
but I want women to look at the collection and say, ‘Finally.’” She believes in her label’s longevity “because it’s for real women.” Her instincts seem to be on target. The Shop Missy Robertson Facebook page received over 365,000 likes in just over three days after launching, and women of all ages are showing interest. Retailers are also rushing to the front of the line with their orders. Without question, Missy’s willingness to go out on a limb and the fruits of her collaboration with Southern Fashion House please her husband, Jase. “He is very proud,” Missy divulges. “When we finished making the video [for the fashion line] and I played it for him, he said, ‘Now, that’s what I’m talking about!’”
For more details on the clothes about which many are talking, interested shoppers and retailers should visit www.southernfashionhouse.com.
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A sweet Southern experience
Rentals | Management | Real Estate
www.GoSouthern.com 888.850.2303
Louis Louis is the sister restaurant of Picolo's restaurant and the Red Bar in Grayton beach.
arrive earLy, stay Late.
cash Or check OnLy, nO credit cards. there is an atm On site.
Live music 7 nights a week
Live music On saturday during Lunch frOm 12:00 tO 3:00 with the fOrest wiLLiams Band
LIVE
cOurt yard dining avaiLaBLe at LOuis
MUSIC
dread cLampitt during sunday Brunch 12:00 tO 3:00 Open 7 days a week Lunch & dinner 11 am – 10 pm Bar Open frOm 11 am – 11 pm (12 am On friday and saturday)
850.231.1008 www.theredBar.cOm
“Best Restaurant in Walton County” “Best Bloody Mary”
arrive earLy, stay Late.
cash Or check OnLy, nO credit cards. there is an atm On site.
Open 7 days a week: dinner 5 – 10 pm TOP 200
850.267.1500 | www.LOuisLOuis.net
A N E W L OOK
F O R A N O L D FAVO R I T E
THE KING AND PR INCE BEACH AND GOLF R E S O R T C E L E B R AT E S S E V E N D E C A D E S W I T H A R E N E W E D R O YA L E L E G A N C E
BY SUSA N BENTON
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A BOU T E IGH T Y M I L E S NORT H OF JACK SON V I L L E A N D E IGH T Y-F I V E M I L E S SOU T H OF SAVA N NA H L I E S S T. SI MONS ISL A N D, W H E R E T H E E BB A N D F LOW OF T H E AT L A N T IC T IDE S DIC TAT E T H E PACE OF L IF E . W I T H I TS PR IS T I N E COA S T L I N E , SPR AW LI NG OA K S , A N D N U M E ROUS GOL F COU R SE S A N D LOC A L AT T R AC T IONS , S T. SI MONS IS T H E PE R F EC T PL ACE TO R E L A X A N D E N JOY A H E A PI NG H E L PI NG OF SOU T H E R N HOSPI TA L I T Y. The King and Prince Beach and Golf Resort is a captivating reflection of days gone by. A stunning castle nestled by the seashore, this historic luxury boutique hotel has recently undergone an $8 million renovation. The resort, a perfect getaway for couples, foodies, and families, offers modern luxury, sweeping vistas, and the finest amenities. The King and Prince also offers a wonderful choice of gracious guest accommodations in many distinctive settings, including oceanfront and resort-view guest rooms, seaside cabanas, luxurious two- and three-bedroom beach villas, and guesthouses of various sizes. One can relax by the spectacular new pool area, designed with all ages in mind, or delight in a leisurely stroll with a stop at the resort’s famous swings overlooking the water. The crowning glory of the renovation, Echo Restaurant and Bar, is St. Simons Island’s only oceanfront restaurant. While the views of the Atlantic are both unparalleled and breathtaking, dining at Echo delivers the real wow factor. Executive Chef Jason Brumfiel prides himself on using fresh, locally grown products from Georgia purveyors, and he does not have to search far to find the best seafood to highlight on his menu. With the resort celebrating more than seven decades of culinary excellence, Brumfiel has taken the lead in featuring artisanal cheeses, olive oil, regional honey, chocolates, peaches, wines, and spirits—all from Georgia—on his menu. His cooking style leans toward modern Low Country and my taste buds were pleased to find the locally netted sweet Georgia white shrimp and a flavor-packed tasso sauce topping off the presentation of shrimp and grits. Working off a decadent meal is easy at the on-site exercise facility, the tennis courts, or the King and Prince’s award-winning golf course. Challenged by salt marsh island holes, players ranging from beginners to the most avid can’t help but enjoy the beautiful scenery and stunning natural landscape. For those looking for an off-site adventure, a trip to the Golden Isles would not be complete without an educational boat ride aboard the Lady Jane, a former U.S. Coast Guard certified passenger steel shrimping vessel that gathers information for the Department of Natural Resources. Marine biologist Phil Flournoy shares his 166 | M A R C H /A P R I L 2 014
made-from-scratch breakfast buffet, which includes everything from casseroles, waffles, and French toast to bacon and cheese grits. Another St. Simons hot spot (as seen on the Food Network) is Southern Soul Barbeque. I made it easy on myself and ordered the Southern Soul Sampler, which arrived with brisket, chicken, Brunswick stew, and a side order of hoppin’ John (black-eyed peas and rice). Visit their Facebook page for drool-worthy photos, and you will be booking a trip before you can lick your lips.
knowledge of the Georgia marshes, ocean ecosystems, native fish species, and other sea creatures with each haul of the boat’s shrimp nets, ensuring safety and encouraging guests to inspect the sea life before they are returned to the water. Phil says, “The spartina sugarcane grasses in the marshes and estuaries all around St. Simons Island are what give the Georgia wild shrimp their sweet taste,” and guests delight in devouring the freshly cooked shrimp delicacy prepared right on the boat while returning to shore. Visiting the area’s local treasures was on the agenda when I hopped the Lighthouse Trolley owned and operated by Cap Fendig, whose family arrived to St. Simons in the 1800s. Fendig shared his firsthand stories and the island history on a tour that passed by the elementary school that both he and his grandfather attended and where his granddaughter is now a student. Fendig, though a talented trolley tour guide, is a sea captain by trade (U.S. Coast Guard) and offers additional tours of the coastal waters surrounding St. Simons. The island trolley tour included a stop at St. Simons Island Pier, where I met locals casting lines and nets in hopes of reeling in dinner, and then I walked through Neptune Park to St. Simons Island Lighthouse, originally constructed in 1810 and rebuilt in 1872. The lighthouse continues to guide ships and is one of only three working lighthouses on the Georgia coast. With fifteen thousand permanent residents on St. Simons, good eating establishments are in abundance. A special place to start the morning off right is the Sandcastle Café. In business for more than twenty-five years, the café is owned and operated by Tim and Melissa Wellford, a husband-and-wife team. The eatery is known for its wildly popular
The King and Prince, originally built as a dance club in 1935, has been a crown jewel on the National Register of Historic Places since 2005 and remains one of the country’s great seaside resorts. For a trip back in time to a place where luxury and gracious service have not been forgotten, you will want to experience the King and Prince.
SHR IMP and GR ITS
w i t h TA S S O C R E A M S AUC E
1 cup heavy cream 3 tablespoons georgia olive farms olive oil N cup tasso ham G cup white kernel corn G cup diced tomatoes
The King and Prince Beach & Golf Resort www.kingandprince.com 1-800-342-0212 The King and Prince Golf Course: Home of the Hampton Club www.hamptonclub.com 912-634-0255
2 tablespoons chopped green onion 1 cup wild georgia shrimp 1 tablespoon cajun seasoning G cup asiago cheese 2 cups gayla’s grits, cooked
salt and pepper to taste
In a sauté pan, sauté the shrimp in olive oil
Lady Jane Shrimpin’ Excursions www.shrimpcruise.com 912-265-5711
with Cajun seasoning for about 3–4 minutes
Lighthouse Trolleys www.lighthousetrolleys.com 912-638-3333
for two minutes. Add shrimp and serve over
or until pink. In a second pan, sauté the tasso ham, corn, tomatoes, and green onions. Add heavy cream and Asiago cheese; let simmer stone-ground grits. Makes 2 servings.
Southern Soul Barbeque www.southernsoulbbq.com 912-638-7685 Sandcastle Café sandcastleatthepier.com 912-638-8883
Susan Benton is the owner of 30AEATS.com and a partner in GulfCoastRestaurants.com, where she shares her passion for food and travel and her commitment to promoting local farmers, fishermen, chefs, artisans, and the best restaurants along the Gulf Coast.
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Good Times By Sallie W. Boyles Photography by Romona Robbins
“ M a k e L ife O ne Bi g Weeken d ”
A
happy sentiment, the motto for the Tommy Bahama brand inspires a laid-back island attitude and lifestyle. Needless to say, the carefree existence Tommy Bahama promotes might entail building a campfire on the beach and sleeping under the stars, but also encourages life’s affordable luxuries—as in the company’s signature apparel, home furnishings, and other accoutrements for playing and entertaining. Another extension of the brand, Tommy Bahama Restaurants and Bars, promises a mini-escape to an island retreat. Like a tropical beverage that makes you feel good just to look at it but is all the more pleasurable to drink, the restaurants’ British colonial decor and welcoming atmosphere entice guests to take a seat, but the menus and the service compel them to linger and to look forward to their next visit. A tremendous amount of experienced planning and execution are necessary to produce the desired effect, and the final achievement is in making guests feel
that they are worth the effort: it’s obvious that providing service is a pleasure. According to Mario Mardones, general manager of the Tommy Bahama Restaurant in Sandestin, Florida, his job genuinely makes him feel like he’s living one big weekend. “I’m passionate about the guest experience,” he says. “I breathe hospitality and it speaks to my heart. There’s no other way. Otherwise, I could not work the hours.” His love of people and different cultures has undeniably shaped his choices in life. “I always had a hunger for meeting people,” he says. “It’s in my blood.” Born in Santiago, Chile, he earned an accounting degree and then prepared to travel. “I always wanted to travel the world before I got serious with a career,” he says, “so after school, I worked a little, saved some money, and traveled throughout South America. This was in the late seventies. I met so many wonderful people. Sometimes they would provide me with a room and food.”
The most important lessons learned from that trip were, he points out, to maintain a positive outlook and to care about others. Upon returning to Chile, Mario still had places he wanted to go. “I had some friends living in Boston who invited me to their home,” he relates. “One year later, I arrived in Miami and gave them a call.” He had flown into Miami, Mario explains, for the opportunity to see some of the countryside, and he traveled the rest of the way by bus. Once in Boston, he went to work as a busboy in a restaurant because the job didn’t require him to speak English well. By working hard and honing his language skills, he became a waiter, earning and saving enough money to take another trip, this time to Europe. “I traveled for three months,” Mario says, namely to Spain and Italy. “That’s where my attachment to food started to cement.”
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“Everything about the hospitality industry matched my personality.” Mario Mardones
After his journey, Mario returned to Massachusetts, where he and his best friend, Pepe, decided to open a little restaurant. “I’d had such a great experience with food while in Europe,” Mario says, explaining his youthful enthusiasm for the venture. “I had an accounting degree and we both loved to eat, but we didn’t know much about the business.” Consequently, the partners acquired knowledge, not profits. Fortunately, their simple setup required more time than money. Essentially, Mario and Pepe operated a food stand during the summer in Salisbury, Massachusetts, by the beach. “We served tacos and hot dogs,” Mario says. The arrangement looked simple on paper, but the location was an hour away from Mario’s apartment in Boston. After working a long day, Pepe would sleep on the floor of the restaurant each night. Mario, however, drove home for whatever amount of sleep he could grab. “I got up at five a.m. to go to the market to buy the food items for the day,” he says. “I used to load up the car with bags, and since I had a very small convertible and no air conditioning, 170 | M A R C H /A P R I L 2 014
I drove on the highway with the top down.” Laughing, he adds, “I always used to wonder what people thought of that!” No matter what passersby imagined, patrons loved the food. “We were always full with customers,” he says, “but we gave our profits away because our portions were too large!” The educational experience prompted Mario to continue learning from the best, so he took a job with Marriott and entered their management training program. “Everything about the hospitality industry matched my personality,” he notes. Over the years, he has managed restaurants for Marriott, the Ritz-Carlton, and Sheraton. In 1995, he moved to Bradenton, Florida, where he was general manager of the historic, award-winning restaurant The Pier. Two years later, Mario and his wife, Veronica, opened their own establishment, Casa Azteca, a Mexican restaurant in Bradenton, which they owned until 2004. He joined Tommy Bahama in Sarasota in 1998.
Veronica handled the day-to-day operations of Casa Azteca, and Mario continued his responsibilities as general manager of the family business while working for Tommy Bahama. As a matter of fact, members of Tommy Bahama’s management team also put their skills to work at Casa Azteca one particularly busy day: “While training for the GM position,” Mario relates, “I invited my boss and other store managers to eat at Casa Azteca. The place was packed when we got there, so we all stepped in, busing tables, taking orders, washing dishes. Just to think that I took my boss and other partners there to enjoy a meal and we ended up working!” He goes on to say, “It’s what we do; it’s in our blood.” His colleagues’ shared personal commitment to service also explains Mario’s loyalty to Tommy Bahama. Since joining Tommy Bahama seventeen years ago, Mario has facilitated the openings of four restaurants for the chain, including Maui and three Florida locations—West Palm, Orlando, and Sandestin. “I decided Sandestin would be my
store,” he says. “This will be where I will retire. I’ve made incredible relationships in this community.” Mario has numerous friends who would agree that his caring nature is apparent through his community involvement. He has, for instance, helped raise over $100,000 for Children in Crisis, a nonprofit that provides homes for abused and neglected children in Northwest Florida. In acknowledgment, Mario was nominated by a fellow citizen to serve (2013 to 2014) as an Honorary Commander for Eglin Air Force Base.
Beach Blinds draperies & More Serving the Beaches & Beyond
• Wood, Polywood & Fauxwood Blinds • Roman & Natural Woven Wood Shades • Wood & Polywood Shutters • Custom Draperies & Top Treatments • Outdoor Draperies & Hardware • Motorized Treatments
The yearlong program assigns each honored and chosen civic leader to a military partner, also a leader on the base. The two interact with one another and with other civilian-military partners at various honorary commander events. The purpose is to build relationships that facilitate deeper insights into the role of the Air Force. Thus, as community leaders, honorary commanders are encouraged to share what they learn. Completing his term, Mario says that his partner, Maj. Eric Queddeng of the 96th Civil Engineering Squadron, not only taught him a great deal about the US military’s mission, but also gave him a greater appreciation for his father’s military career in Chile. No matter where individuals live or what they do, Mario finds that virtually all cherish happy times shared with friends and family. Similarly, personal relationships mean everything in the restaurant business. “You build relationships so people want to come back,” Mario insists, adding that the courtship begins at the front door. One couple, in particular, recently visited Mario at his restaurant to let him know they were moving away. “They wanted to thank me for the friendship and great dining experience,” he says. “It really moved me. Those kinds of experiences keep me going.” Whether at the restaurant or at home entertaining, Mario is happiest when making others happy. Accordingly, in the spirit of Tommy Bahama, he’ll continue to do just that with an attitude that life is one long weekend.
• Designer Wallcoverings
panaMa city Beach: 850.236.3582 destin: 850.543.4424 22200 PCB Pkwy, Suite A PAnAmA City BeACh, FL 32413
home - garden - gifts Only ½ mile east of Seaside at the corner of 30A & 395 next to V Seagrove. Open Tues - Sat 10 - 5 850.231.2036
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A Testimonial Dear Alan, It has been almost seven years since our wonderful Gulf-front home was completed, and I wanted to take a moment to tell you how happy Ed and I are with each and every detail. As an Interior Designer myself and Ed with a career in real estate, we were knowledgeable and very involved clients. Building a house on the dunes comes with its own set of engineering complexities. Our project was especially challenging because of the massive amount of steel and concrete. You accepted the task with confidence and skill with an end result of beauty and structural integrity. Besides hearing of the fine craftsmanship of Ficarra Builders from past clients, we kept hearing the words “honest and trustworthy� time and time again. Having worked with many builders in our respective fields, Ed and I really value quality and honesty.
We Can Solve Your Water Issues
We always felt you could solve any unforeseen problem and that confidence allowed us to experience, the building of our custom home. We also appreciate the fact that you are as accessible today as you were during construction. You have our highest recommendation. Sincerely, Anne and Ed Erbeseld
Custom Residential / Commercial Additions / Renovations 228 Market St., Santa Rosa Beach, FL 32459 | 850.267.2898 www.ficarra.com | CGC1515280
specialty boutiques Feel good shopping for yourself and your entire home.
Eclectic Treasures Await... 850.231.0600 A local experience you’ll never forget! Located on Scenic Highway 30A along side Borago in Grayton Beach
A Shopping Village Take a stroll through an eclectic collection of boutiques
Nestled on Scenic Highway 30-A, the shopping village of Uptown Grayton perfectly complements the picturesque scenery and enchanting coastal townships that surround it. Bad Ass Coffee • Q-Tile & Lighting • Uptown Girls • Coastal Elements • Cabana Cabana Studio • Azure • Summerhouse Lifestyle The Workshop • Sergio’s • The Grove Salon • Brad Congleton, CPA • lululemon athletica • Another Broken Egg He Said....She Said • Islanders - Land & Water Outfitters
Dim Sum and Other Delights in Beijing STORY AND PHOTOGRAPHY BY KIM DUKE-LAYDEN
The city that gave us the cinematographic masterpiece Crouching Tiger, Hidden Dragon and the mesmerizing opening ceremonies of the 2008 Summer Olympics, Beijing (pronounced “bay-zhing”) embodies all that makes China such a mysterious and wondrous place to visit. With its rich culture, astounding sights, harmonious balance of visitor-friendly modernizations with ancient architecture, and reputation as the capital of one of the world’s top ten foodie destinations, Beijing is an exotic buffet bursting with delectable sights, sounds, smells, tastes, and textures. Grab your appetite for adventure and discover Beijing one delicious morsel at a time.
China is as hot as a sizzling wok—and not just because it is a superpower with the world’s fastest growing and second largest economy. Currently, China ranks as the world’s third most popular tourist destination and is predicted to garner the number one “hot spot” by 2020, according to the World Tourism Organization. Not too shabby since the Middle Kingdom was primarily closed to foreign visitors until 1970. Droves of international business travelers and expats are also flocking here with countless conglomerates like Microsoft, KFC, and Marriott. China is the world’s fourth largest country and is slightly smaller than the United States, but has the world’s highest population at nearly 1.4 billion. In fact, one in every five people in the world is Chinese. Like the U.S., China has dramatically diverse climates and terrains ranging from arid mountains and deserts to hot, humid tropics. Yet China observes only one time zone, which is fourteen hours ahead of central standard time. Ancient Chinese ingenuity gave the world practical innovations such as paper, printing, silk, porcelain, the decimal system, the wheelbarrow, and gunpowder, yet superstition remains an integral part of the Chinese culture. From colors and numbers to animals and plants, good luck or bad is always an underlying factor. Eight is considered one of the luckiest numbers. It’s no coincidence that Beijing’s opening ceremony for the Summer Olympics was held on 8/8/2008 and began at exactly eight seconds after 8:08 p.m. In Chinese culture, the two luckiest colors are red, which also means “happiness,” and prestigious yellow—and these two are often seen in combination on everything from paper lanterns to temples and palaces.
Beijing’s Dongcheng district in a hutong hideaway is where my epicurean adventure began.
I peered ahead as my taxi inched between the gray walls lined with scraggly trees, battered bicycles, a barbershop, a police station, and hole-in-the-wall shops and eateries. Finally, I caught a glimpse of gleaming red and yellow lanterns and knew that we were nearing the Double Happiness Courtyard Hotel (hotel37.com). Gold lion statues guarded each side of the giant red gate. Inside was a small courtyard with a rickshaw topped in a red-and-yellow-fringed canopy. Farther back, doors led to a reception desk, where two young brunettes stood wearing red-and-gold silk jackets. The last words I expected to hear were, “Hi! You must be Kim.” Two hundred and fifty years ago, this marvelous villa-turned-boutique hotel was a beautiful, urban oasis for a Qing (pronounced “ching”) dynasty scholar. It features traditional Old Beijing architecture, Chinese artifacts, and colorful courtyards. Atmospheric guest rooms have original stone floors, porcelain tea sets with tins of jasmine and green teas, and hand-carved Chinese furniture—plus, modern
Formerly known as Peking, Beijing is situated in northeastern China on an arid plain surrounded by mountains and has been the country’s cultural, spiritual, and political epicenter for centuries. Often referred to as China’s Washington, D.C., Beijing is a self-governing municipality and the government seat for the Communist Party of China, which controls the People’s Republic of China. Twenty-one million people call vibrant, bustling Beijing home. In preparation for the 2008 Olympics, dramatic improvements were made to bring many of the city’s buildings and much of its infrastructure into the twenty-first century; improvements included a state-of-theart international airport and subway system, both of which cater to Westerners with dual language signs and announcements in English. Beijing is the epitome of yin and yang (harmony and balance) between the past and present, and perhaps that’s what makes this city so enchanting. Unlike many of China’s cities that have experienced rapid redevelopment, Beijing has retained many of its ancient Buddhist temples and hutongs, which are alleyways with traditional courtyard dwellings where families shop and gossip, cook meals, wash clothes, and share communal bathrooms, and where bicycles outnumber cars. A smoky coal scent permeates the air and is as constant as the Gulf Stream. Tucked within A BEAUTIFUL WALLED MOAT BEHIND BEIJING’S STUNNING FORBIDDEN CITY. PHOTO COURTESY OF SHUTTERSTOCK
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bathrooms, flat-screen TVs, air-conditioning, in-room PCs with Wi-Fi, and minifridges. Guests are swaddled in a silk duvet of Chinese hospitality and fed scrumptious “East-meets-West” breakfasts. Not surprisingly, this inexpensive gem ranks among Beijing’s top three hotels on TripAdvisor.com. Beijing’s famed cuisine is reason enough to visit, and none of it is more iconic than Peking duck. Sleek, modern Da Dong Roast Duck Restaurant is the place to enjoy “super lean” duck bliss. Slow roasted and rotated by hand over an open flame until crispy and brown, your succulent duck is then carved tableside by Da Dong’s chefs. It’s accompanied by teensy crepes and sesame rolls, juliennes of scallions and radishes, garlic puree, hoisin sauce, and a tad of sugar for sprinkling on the duck crackling. Afterward, we were served a Beijing specialty, candied fruit kebobs, and their crunchy and creamy duality was insanely addictive. Da Dong has several locations, but I recommend the one at 22A Dongsishitiao, Dongcheng District (telephone: 86-10-5169-0328; no website). One of Beijing’s oldest and most alluring streets is Nan Luo Gu Xiang, which means the “hunchback lane” because the middle rises higher than the ends. These days, the converted eleventh-century hutong entices tourists with cheerful red and yellow lanterns hanging from trees and trendy boutiques selling designer cashmere, furry hats with animal-claw sideburns, jade and porcelain, assorted teas, and “Made
The air is perfumed with enticing aromas from the hundreds of international restaurants, food stalls, and street carts. Tickle your taste buds with whatever suits your fancy: tanghulu (candied fruit kebobs), sushi, “stinky” tofu, Spanish churros, French macarons, fried curried fish balls, and even Starbucks. in China” tchotchkes. Stop in the X-Creativity Soul Art Shop, a spiritual folk art gallery that specializes in polymer clay art figurines of Lord Rabbit, Beijing’s lucky mascot. Outside, dotting the lane, were rickshaws containing willow branches that stooped-over street sweepers used for keeping areas clean. The air is perfumed with enticing aromas from the hundreds of international restaurants, food stalls, and street carts. Tickle your taste buds with whatever suits your fancy: tanghulu (candied fruit kebobs), sushi, “stinky” tofu, Spanish churros, French macarons, fried curried fish balls, and even Starbucks. You can figuratively snack your way around the world. Long queues of locals waited for ginormous crepes filled with fried eggs, fried tofu, and chopped scallions slathered in chili paste. I warmed up with an Irish coffee at Sandglass Cafe, a cozy throwback to Beijing in the 1950s with vintage decor and “Nine Million Bicycles (in Beijing)” playing on the stereo. As day transitions into night, this entertaining enclave takes on a Bourbon Street personality with lively bars and street markets. Tucked away off one of the side streets is the Black Sesame Kitchen, where I indulged in their Friday night Wine ’n’ Dine (blacksesamekitchen.com/wine-n-dine). Along with twenty-two other epicureans, mostly Westerners and expats, I shared ten courses of regional cuisine paired with free-flowing Aussie and Kiwi wines in a jovial communal setting. Our trio of chefs whipped up mouthwatering seasonal specialties: pan-fried pork and pumpkin dumplings—note: vinegar is the customary dumpling condiment—beer-braised pork ribs, black beans and chicken, five-flavored eggplant, Chongqing squid with spicy peppers, and candied yams with black sesame ice cream. (Did you know the Chinese invented ice cream? It included rice, and after Marco Polo took the recipe home to Italy, it evolved into gelato!) Dinner was a great value at 300 renminbi—roughly US$50 per person. Advance reservations are essential. If you’re interested in delving deeper into Chinese cuisine, book a tour or cooking class with The Hutong (thehutong.com), Beijing’s cultural exchange center. Along with four expats, I toured a “wet” market, which means they sell fresh produce like oranges (which originated in China, by the way), plus foot-long, prickly Chinese mountain yams and lotus roots that when sliced resemble white pinwheels and taste like water chestnuts or potatoes. We saw bins of colorful duck eggs that had been fermented in lye and are often given as gifts, as well as purple steamed buns made from taro flour, and hairy crabs that are a wintertime specialty. Afterward, I happened upon a small café and stopped for some dim sum, which is China’s version of “afternoon tea.” In between perfumed sips of jasmine tea, I nibbled on creamy daan taat (egg custard tarts) and guotie (steamed dumplings filled with meat and cabbage).
MELT-IN-YOUR-MOUTH BEER-BRAISED RIBS FROM BLACK SESAME KITCHEN
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1. MODERN-DAY STREET SWEEPER NEAR NAN LUO GU XIANG, THE “HUNCHBACK STREET.” 2. EXOTIC STREET FOOD: FRIED INSECTS, BEE LARVAE, AND STARFISH. 3. BEIJING SPECIALTY, TANGHULU—SKEWERS OF HARD CANDY-COATED FRUITS SUCH AS CHERRIES, CRAB APPLES, AND PLUMS. 4.“WET MARKET” STAPLES: BINS OF SPICY DRIED PEPPERS, BEANS, AND DRIED TOFU SKINS. 5. DYNAMIC DANCERS AND COSTUMED PERFORMERS IN THE LEGEND OF KUNG FU. 6. HOT-OFF-THE-GRIDDLE BREAKFAST STREET FOOD: JIANBING—A PANCAKE FOLDED OVER AN EGG, HAM, AND CRUNCHY VEGGIES. 7. IN-ROOM JASMINE TEA SERVICE AT THE DOUBLE HAPPINESS COURTYARD HOTEL. 8. TRADITIONAL CHINESE RESTAURANT WITH PLENTY OF LOCAL FLAVOR WHERE WE ATE OUR FAREWELL LUNCH. V IE Z INE .C OM | 177
After three nights in my homey hutong hotel, I hugged my wonderful hosts Jaclyn, Nancy, and Steven goodbye and posted their photos on Facebook, a first for them since China blocks access from their Internet and mobile devices. Across town, I checked into the contemporary high-rise Chong Wen Men Hotel (chongwenmenhotelbeijing.cn), which is located near two megamalls and the subway. That evening, I joined a group of fellow travel consultants for an eightday China Express tour with budget-friendly outfitter, G Adventures (gadventures.com), which I had previously traveled with in Guatemala and Peru. Collectively, the sixteen of us represented Canada, Mexico, and the U.S., and our endearing guide, Andy, was from China. After orientation, we got acquainted over a group dinner at a nearby restaurant, where we kicked off the evening with several rounds of Beijing’s local brew, Yanjing, and some Great Wall wine. Most moderately priced restaurants in China are typically family-style and have a big lazy Susan in the center of each table. Andy ordered a plethora of flavorful local dishes: dumplings, assorted garlicky vegetables, including pea shoots that resembled bok choy, flavorful chicken and pork dishes, and a couple of Peking ducks that barely made a full rotation around the table. Rice is typically served last, which to us Westerners was odd, but to the Chinese, if served first, it implies that the other courses aren’t adequate. In traditional Chinese restaurants, dessert is about as common as fortune cookies— they’re an American creation. For an after dinner snack, we visited Wangfujing’s famous night market, which is renowned for its fried insects and other exotic critters. While most of us mustered up the guts to eat a fried scorpion, which tasted like a spicy pork rind, only the Andrew Zimmerns of our group had the stomach to bite into a seahorse, a starfish, or a butterflied bat. But hey, when in Beijing— Another fun night on the town is attending one of Beijing’s Chinese operas or kung fu shows. Martial arts aren’t typically my cup of tea, but I thoroughly enjoyed The Legend of Kung Fu. Held at the dazzling Red Theater, the Tibetan monk storyline had a Karate Kid appeal but also included acrobatics, karate, dancing, music, and colorful costumes. For breakfast, I ventured outside the hotel and followed my nose to a nearby street vendor, who served delicious hot-from-the-griddle youtiao, a pancake folded around egg, ham, and crunchy veggies. The chilly, sunny morning was perfect for visiting China’s famed Great Wall. While our bus driver maneuvered through snarled traffic and a cacophony of honking horns, graceful septuagenarians practiced tai chi in front of Beijing’s ancient surviving city walls. Andy joked that he had never witnessed a
While most of us mustered up the guts to eat a fried scorpion, which tasted like a spicy pork rind, only the Andrew Zimmerns of our group had the stomach to bite into a seahorse, a starfish, or a butterflied bat... traffic jam until ten years ago, but now it’s a daily occurrence. Astonishingly, only a decade ago this congested hub of five million cars was known as a “bicycle city.” Andy astounded me with another comment: “Beijing is the size of Belgium.” Seriously? My husband, John, and I spent two weeks cycling through Belgium and didn’t come close to seeing it all. No wonder expats said they barely scratched Beijing’s surface after living there a year. As we neared Mutianyu’s wall, known for having lush scenery and smaller crowds, Andy told us a famous Chinese saying about the wall: “Who has not been to the Great Wall is not a true man or true hero,” which he explained means, “Go there and see what an accomplishment it is compared to your own struggles.” Mutianyu’s wall has been impeccably restored to its original grandeur and offers great hiking and views. You can also take a gondola up and back, but for my trip down, I preferred to blast back to the past on the thrilling downhill luge! This fifteenth-century marvel is a definite must when visiting Beijing and was a thrilling highlight of my trip. Tiananmen Square is physically located in the center of Beijing. Andy expressed profound sentiments about its significance as the “heart of his homeland” and that
ABOVE: SKEWERS OF CRISPY FRIED SCORPIONS, A POPULAR SNACK AT WANGFUJING’S FAMOUS NIGHT MARKET
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all Chinese want to visit here at least once in their lifetime. Outside China, the square is infamous as the horrific site of the 1989 government protests, where hundreds, and likely thousands, of unarmed civilians were savagely murdered. However, within China’s own borders, continued government censoring has virtually erased the event from Chinese history. Throughout the square, lampposts are fitted with video cameras, and both uniformed and plainclothes policemen eavesdrop on tour groups. Several guides who “veered off script” have disappeared and never been heard from since. Across the street stands the famed Forbidden City, where China’s lavished-in-luxury emperors reigned for five hundred years. We entered through the Tiananmen Gate, where late Chairman Mao Zedong’s huge portrait remains. The thirteenthcentury palace comprises nine imperial complexes, each containing an elaborate gate, a vast courtyard, and exquisitely detailed wood buildings. The sheer magnitude of just one of these palatial compounds was staggering, but nine was absolutely mind-blowing! The structures grew closer and more intricate in detail the farther we advanced. On the ends of the rectangular yellow-and-red-tiled rooftops are ornate carvings featuring dragons and other mythical animals associated with water, which were supposed to protect the rulers from fire. Underneath, intricate designs painted in jewel-tones embellish the eaves and often feature dragons, China’s mightiest animal and symbolic of the emperor and good luck. Regal palace doors painted red, yellow, and green with a lucky number of iron pegs adorn many buildings. Statues of animals and urns for burning incense are abundant, but surprisingly, no trees grace the Forbidden City grounds. According to feng shui, trees represent prison and interfere with qi (“chee”), or energy flow. Before departing this enthralling city that exceeded all my expectations, we relished our last hours by slurping homemade noodles served in ceramic bowls as big as sinks and toasting “Ganbei” (“gon-bay”) to a wonderful introduction to China. Good luck was abundant during my visit because the skies above Beijing couldn’t have been sunnier or clearer. Unfortunately, China’s cities continue to grapple with significant smog problems. In fact, Beijing almost had to cancel its centuries-old tradition of fireworks when it recently rang in the Year of the Horse. Hopefully, this incredible superpower, equipped with deep pockets and centuries of ingenuity, will step up their pollution-fighting efforts and heed the sage advice of their fourth-century philosopher, Lao Tzu, who said, “If you don’t change direction, you may end up where you are heading.”
Kim Duke-Layden is an international adventurer whose motto is “I haven’t been everywhere, but it’s on my bucket list!” She lives at Sandestin Golf and Beach Resort in Miramar Beach, Florida, with her husband, John, and in between adventures, she writes for VIE. You can drop her a line at Kim@viezine.com.
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S OA R I N G AB OVE AND B EYOND
By Jordan Staggs
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PARTY WITH A PURPOSE “There is no better reward than to help someone receive needed medical care that would not otherwise have been available to them,” says Victoria Moore, co-owner of 723 Whiskey Bravo Bistro and Bar in Seagrove Beach, Florida. “I’m honored to be part of such a special organization.” The organization in reference is Angel Flight Soars, and they are in the business of saving lives. Victoria became one of many volunteer pilots whose mission is to provide transportation for people who need to travel to receive lifesaving medical treatments, but lack the means to do so. On February 8, 2014, Victoria’s husband, Skip, and the 30-A beaches community came together at 723 Whiskey Bravo to celebrate Victoria’s receipt of the 2013 Angel Flight HALO Award. The HALO Award recognizes a member of the community who has performed outstanding philanthropic work and demonstrated selflessness motivated by service to others. Angel Flight aims to seek out those “flying with a purpose,” whether as an Angel Flight pilot or as an “earth angel” who volunteers on the ground.
Andy Dannenbaum, Blake Moore, Victoria and Skip Moore, Jenny Nichols, Curtis Lofton, Kendall and Ben Hales
Jenny Nichols and Curtis Lofton with Kim and Tim Wilbanks
Keeping in the spirit of helping others, the celebration, dubbed the “Party with a Purpose,” raised more than $85,000 for Angel Flight with the help of over 150 attendees. Silent auction items included a trip to the Masters with private airfare; a hunting excursion at Chipper Jones’s Double Dime Ranch in Texas; a weekend in New Orleans, including on-field tickets to a Saints NFL game and dinner at Emeril’s; and more. The theme of the night was elegant white, as guests, decor, and even the refreshments were adorned in chic colors that resembled the clouds and the sugary sands of Seagrove Beach. Over a thousand paper airplanes, folded carefully by local Girl Scout Troop 306, hung from the ceiling for a whimsical touch. V IE Z INE .C OM | 181
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Besides Victoria and Skip Moore, who have been active Angel Flight copilots, earth angels, and board members since they adopted a Cirrus SR22 aircraft, many locals and other Angel Flight supporters rallied around the party’s cause. The couple’s friend New Orleans Saints linebacker Curtis Lofton presented the HALO Award, saying, “The Moores are the type of people you meet and know instantly that you’ll be friends for life. Victoria is caring, hardworking, and full of heart. This award is well-deserved and I’m honored to present it to her tonight.” No doubt Victoria and Skip will continue to fly with a purpose and to help medical patients in need. One such patient, Kevin from Valdosta, Georgia, was diagnosed with cancer when he was just seven years old. With the help of the Moores and Angel Flight, Kevin was able to travel to get the treatment he needed and now, at age eleven, says he is excited about his upcoming mission for a checkup to confirm that he is still in remission. “Angel Flight and the families we serve are incredibly blessed to have such kindhearted volunteers and supporters like Victoria Moore,” states Jeanine Chambers, executive director of Angel Flight Soars. “Thanks to their tireless dedication and continued commitment, we are able to be a silver lining for thousands of families.” Additional sponsors who helped make the evening successful included presenting sponsor JMS Burn Center, Kim and Tim Wilbanks, Anthony and Janet Mills, Regal Stephens Builder-Developer, E.F. San Juan Custom Moulding and Millwork, Sheltair, Fog City Blue, ClubDrive Systems, 30A Cottages and Concierge, VIE magazine, Lorraine Corcoran, McCullar and Company, Dr. and Mrs. Dave Snyder, Beach Properties of Florida, The Thirty-A Review, and GulfCoastRestaurants.com.
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A NEW STAR OF THE KITCHEN IS BORN
To learn more about Angel Flight, whose home base is located at DeKalb–Peachtree Airport in Atlanta, visit angelflightsoars.org.
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FUND-RAISING with HEART and SOLE By Lori Hutzler Eckert || Photography by Kay Phelan
Ever since a breathless Cinderella was reunited on the castle steps with her mislaid glass slipper (and not a moment too soon) in the age-old children’s story, shoes have held a somewhat magical allure to women everywhere. Their magnificently mythological powers were recently called upon once again—this time, not to transform a scullery maid into a fabled fairy-tale princess, but to open the world of music and art to countless children on the Emerald Coast through the area’s third annual Wine Women and Shoes.
McNeese, co-owner of McNeese Distributing and McNeese Title, has served as a Wine Women and Shoes cochair with realtor Jennifer Howard of Sandestin Real Estate and Elaine Tucker, who is also Sinfonia’s director of events, for the past two years.
Stepping It Up
Held February 7–9, 2014, the distinctive event kicked off the fund-raising season for Sinfonia Gulf Coast. Wine Women and Shoes has found a strong foothold among supporters of the area’s only fully professional symphony orchestra, with the event generating $201,000. The money will support the independent, local nonprofit’s programs with a focus on its much-needed children’s education initiatives, including Musicians in Schools, the Link Up program in conjunction with Carnegie Hall, Guest Artists in the Schools, the youth orchestra, live performances, and free symphony tickets for students, as well as Arts in Medicine with Sacred Heart Hospital on the Emerald Coast and Paint the Music in partnership with the Mattie Kelly Arts Foundation.
Passionate about the possibility that musical education can “change and improve thousands of children’s lives,” McNeese, along with Howard, Tucker, and more than a hundred volunteers, spent seemingly endless hours committed to making this year’s Wine Women and Shoes even better than in the past two years. The weekend, billed as “a celebration of life’s many pleasures,” began on a Friday evening, when 246 guests sipped wines from select vineyards and savored culinary creations by notable chefs.
A Shoe-In Wine Women and Shoes is actually a national event platform, branded with a clever twist on the title of the classic country tune “Wine, Women, and Song.” Over the past decade, the concept has been tied to more than 175 events and raised more than $20 million for women- and children-focused charities across the country. Demetria McNeese, a Sandestin resident and longtime local philanthropist, introduced Wine, Women and Shoes to Northwest Florida three years ago to support another regional nonprofit. “The concept brings together all three things that I enjoy: wine, girlfriends, and shoes,” she says, “and it’s a fun, enjoyable event with wonderful benefits—that’s really important to me.” In 2013, with the original beneficiary’s short-term funding needs satisfied, McNeese knew she wanted to keep the event—which is franchised exclusively within large geographic areas—on the Emerald Coast. She immediately turned to Demetrius Fuller, Sinfonia’s maestro and music director, to recruit the symphony as the event’s new charity partner. V IE Z INE .C OM | 187
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Each of the seven dinners was hosted by local supporters of Sinfonia, all of whom were committed not only to making memorable evenings for their guests, but also to sharing their enthusiasm for the music-in-education mission. Wine Women and Shoes continued to pour on the fun the following day with a wine preview party. Held at Carillon Beach’s Kwiker Liquor, the party offered a wine tasting and delectable hors d’oeuvres provided by Restaurant Paradis of Rosemary Beach. Sunday afternoon, Sandestin Golf and Beach Resort hosted the signature event in the Village of Baytowne Wharf ’s Grand Sandestin hotel. The afternoon began in the lobby of the Magnolia Ballroom with a silent auction that featured 110 lots, most of which were donated by community businesses and residents. Inside the ballroom, over four hundred attendees were greeted by more than a dozen wineries and over a dozen retail sponsors. The vintners presented some of their finest wines for tasting, while the businesses, including Chic by Design Collections, Lisa Mackey Design, Adorn by Samouce, Destin Jewelers, and Sarah Carolyn Jewelry, featured mostly fashion accessories—and shoes, of course—for sale. Twenty percent of each purchase made was donated to Sinfonia. Cindy Garrard of Santa Rosa Beach attended Sinfonia’s Wine Women and Shoes in 2013 and 2014. “Last year, I didn’t know what to expect, and I was a little bit blown away by the setup,” she says. “I didn’t know there would be shopping. I really just went for the wine and to enjoy the afternoon with my girlfriends.” But this year, the ardent oenophile was pregnant at the time of the event, so she had to appreciate the wine from afar. “I was at six months, and it did not stop me from going!” she said with a laugh. She happily shopped, buying a couple of items including some coastal-inspired jewelry by Lisa Mackey. An associate vice president of custom construction lending for Hancock Bank, Garrard added that her attendance goes beyond enjoying
a fun weekend. “I really believe in Sinfonia’s mission of bringing music and art to children and adults alike.” The afternoon also featured a high-energy fashion show, showcasing the latest line from luxury clothing brand W by Worth. Local women proudly paraded down the catwalk in ensembles, eliciting exuberant applause from the crowd. Attending to the guests in spectacular style were several male volunteers, known in the Wine Women and Shoes vernacular as “sole mates.” At the end of the fashion show, the guys glammed it up, wearing hot pink boas as they marched down the runway bearing swag bags for the guests.
If the Shoe Fits... Demetrius Fuller, who founded Sinfonia eight years ago and is inarguably a principal architect of the region’s cultural framework, is grateful for the time and talent that so many contributed to the event. “The amount raised this year was nearly $50,000 more than last year, which is a true testament to the commitment made by our committee and volunteers,” he says. “And while great food, wine, and shopping are hard to resist,” he added with his characteristically charming smile, “the success of this event illustrates that this community truly cares about the arts, as well as the future of our youth.” Wine Women and Shoes is surely one of the Emerald Coast’s fastest rising charity events. And much like Cinderella’s enchanted slipper, it has proven to be the perfect fit for Sinfonia Gulf Coast, allowing the organization to brilliantly fill the area’s increasing gaps in music education funding—and not a moment too soon.
OPPOSITE PAGE: 1. VELIA LALA AND DEMETRIA MCNEESE 2. LORRE JAMES AND SUSAN LOVELACE 3. KIMBERLY MILLER, TINA CORR, AND DEMETRIUS FULLER 4. CHEF NIKHIL ABUVALA AND DEMETRIUS FULLER 5. CHELSEA RYE, STACEY MAY BRADY, AND SAMANTHA BRADY 6. KEN AND JUDY HORTON 7. ANNA KING AND MICHAEL SHERWOOD 8. SHOE CAKES BY BREAD AND BUTTER BAKERY 9. CHEF PAUL STELLATO 10. DEMETRIUS FULLER, STEVE BARBER, AND MATT STAVER 11. BRYAN AND TINA CORR 12. SOLE SISTERS!
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Scout out the possibilities
THE WHO’S WHO of WINE WOMEN and SHOES On the menu for Sinfonia Gulf Coast’s Wine, Women and Shoes fund-raiser were elegant and exclusive wine dinners, held in two award-winning restaurants and five of the most beautiful homes in Okaloosa and Walton Counties. Each incredible dinner was orchestrated by two to four hosts and featured a celebrity chef and a guest vintner. Private dinners were hosted by Christine Carter and Ken Bryant of Destin; Tina and Bryan Corr of Rosemary Beach; Tim Krueger, Jill Cadenhead, and Joan and Steve Carter of Destin; Velia Lala of Sandestin and Sandy and Greig Buckley of Destin; and Demetria and Richard McNeese of Sandestin.
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Restaurant dinners were hosted by Pam Wellborn and Tim Creehan of Destin at Cuvee Bistro; and by Gay and Jeff Landreth and Christine Mizro of Santa Rosa Beach with Lee Moore of Sandestin at Café Thirty-A in Santa Rosa Beach. Partnering wineries included JUSTIN Vineyards and Winery, Swanson Vineyards, Pali Wine Co., Orin Swift Cellars, Peju Province Winery, Blackbird Vineyards, Pott Wine, LOLA, Ferrari-Carano Vineyards and Winery, Peter Lehmann Wines, and Jericho Canyon Vineyard. Pairing and preparing multicourse meals were notable regional chefs including Cuvee Bistro’s Tim Creehan; Paul Stellato of Firefly in Panama City Beach; Trey Griffith of Grayton Bar and Grill in Grayton Beach (formerly of Chan’s Wine World); Ken Duenas of Café Thirty-A; Nikhil Abuvala of Roux 30a in Grayton Beach; Christopher Holbrook of Signature Catering of 30-A in Santa Rosa Beach; and Jude Tauzin, executive chef for Tony Chachere’s Famous Creole Cuisine.
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Panama City Beach, FL 32407
Fax: (850) 233-3113
Medical: Georgetown University School of Medicine • Residency: Georgetown University Hospital Board Certified: Internal Medicine & Phlebology (Vein Disorders) Skin & Laser Medicine Specialist