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On the Cover
We were thrilled to receive this (translated from Italian) heartfelt description of our whimsical holiday cover illustration from the artist herself! “I love this Fiat 500 with the woman lying among the gifts because it tells a personal story,” says Fabiola González. “I wanted to involve people’s imagination to create a special connection: living Christmas carefree, in serenity, and with a dreamy look. This woman, lying among the gifts as if looking at the stars, awaits the most magical night of the year. Today, my imagination leads me to represent my Christmas, sometimes a little nostalgic but always with a happy ending. This woman reminds me a lot of me; even though the years have passed, I continue to look at Christmas with the same magic in my eyes.”
Illustration by Fabiola González Follow her on Instagram: @ohkeidea
Vie is a French word meaning “life” or “way of living.” VIE magazine sets itself apart as a high-gloss publication that focuses on human-interest stories with heart and soul. From Seattle to NYC with a concentration in the Southeast, VIE is known for its unique editorial approach—a broad spectrum of deep content with rich photography. The award-winning magazine was founded in 2008 by husband-and-wife team Lisa and Gerald Burwell, owners of the specialty publishing and branding house known as The Idea Boutique®. From the finest artistically bound books to paperless digital publication and distribution, The Idea Boutique provides comprehensive publishing services to authors and organizations. Its team of creative professionals delivers a complete publishing experience—all that’s needed is your vision.
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SINCE ITS INCEPTION IN 1998, VOSGES HAUT-CHOCOLAT HAS BEEN A FAMILY AFFAIR. A CHICAGO-BASED LUXURY CHOCOLATIER, IT BRINGS THE ART OF WHIMSY AND STYLE INTO ITS HANDCRAFTED PRODUCTS, PERFECT FOR YOUR HOLIDAY SHOPPING!
BON APPÉTIT! 29
30 The Holiday Table: Festive Recipes for Every Occasion
45 L’intermission: A Swiss Retreat
46 It’s Beginning to Look a Lot Like Cocktails! Festive Drinks for the Holidays
54 Petite pause: Miracle at Daytrader Returns!
56 All You Need Is Love and Chocolate!
LE MONDE 63
64 Beats and Brotherhood: Cadillac Willy’s Jam Band Legacy
68 Petite pause: Kathy Kuo Home’s Holiday Guide
VIE BOOK CLUB 71
72 Christian Siriano Releases The New Red Carpet
77 L’intermission: Made in Madrid
VOYAGER 79
80 Artwork in Motion: Belmond Unveils L’Observatoire Sleeper Carriage
87 Petite pause: Tulipina Floral Design
88 A Cultural Gem on Florida’s West Coast
93 L’intermission: Wildflower Soul
94 Artisanal Treats for the Holidays: Indigenous Chocolate
98 Petite pause: Discover album by Cortney Bishop
LA SCÈNE 122
THE LAST WORD 127
AU REVOIR! 133
Photo courtesy of Vosges Haut-Chocolat
CREATIVE TEAM
CEO/EDITOR-IN-CHIEF/CREATIVE DIRECTOR
LISA MARIE BURWELL Lisa@VIEmagazine.com
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JORDAN STAGGS Jordan@VIEmagazine.com
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TIFFANIE BARRIERE, BEBE BLACK CARMINITO, SARAH FREEMAN, ANTHEA GERRIE, MYLES MELLOR, BEN MIMS, CAROLYN O’NEIL, ALEX OVERHISER, SONJA OVERHISER, SUZANNE POLLAK, COLLEEN SACHS, JESSICA STRAND, XENIA TALIOTIS
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A VIE CHRISTMAS STORY
“For to us, a child is born; to us, a son is given, and the government will be on his shoulders. And he will be called Wonderful
Counselor, Mighty God, Everlasting Father, Prince of Peace.”
ISAIAH 9:6
The holidays are upon us, and every year, I reminisce that it is truly my favorite time of year. I have joked that one reason I love it so much is we all seem to be able to take a collective breath with time off to enjoy the season and enjoy life! This is one of the many reasons I welcome the holidays with open arms, but it’s not the only one. I feel happy and grateful for all I have been blessed with and even think about things that didn’t go as well as I had hoped each year, but it’s all part of the DNA of life. At the end of the year, no matter the ups and downs, if you have your health, friends, and family, you are rich beyond measure.
Preparing for holiday festivities might include trying a new pumpkin pie recipe this year, finding stocking stuffers, making plans, figuring out the menu and who is cooking what with my sister-in-law Renee, shopping for other gifts, thinking about which wrapping paper to use for different presents, and decorating the tree. It all soothes my soul, reminding me of times gone by when I was young and how my mom did these things for us when we were children and even after we became adults. Nostalgia. It’s a big thing for me. I love all things from yesteryear, and I’m not sure why, but I think it has a lot to do with how it makes me feel. It just feels good. Having a cup of hot chocolate with marshmallows atop it while watching It’s a Wonderful Life with Jimmy Stewart and Donna Reed gives me all the feels.
best sense possible. To capture that, our cover artist from Italy, Fabiola González (@ohkeidea), created a magical work of art to celebrate a whimsical and fanciful depiction of Christmastime.
To help with unique present ideas and treasured finds, we have curated an extensive holiday gift guide in C’est la VIE, which has become a Christmas tradition of our own these past several years. Check it out, but also remember to buy from local shops and establishments so we can all support our respective communities.
Additionally, check out new dishes to try in “The Holiday Table: Festive Recipes for Every Occasion,” which will surely become a new tradition for our future holiday issues.
And because Christmas is also the reason for the season, I pause to give thanks that this is our savior’s birthday, and it’s a time of rejoicing and honoring Jesus!
Merry Christmas to All,
I actually believe you can see and feel a spirit of nostalgia in the pages of VIE that embodies the ethos of this issue; it feels old-fashioned to me in the
Lisa Marie Burwell CEO/Editor-in-Chief/Creative Director
Gerald and Lisa Marie Burwell with Sucre Burwell at VIE’s Logan Lane Holiday Block Party in 2018, benefiting The Sonder Project
Photo by Brenna Kneiss
THE
40% Off selected merchandise, accessories, lamps, bedding, dishes, and candles in our Inlet Beach showroom. Now until all merchandise is sold!
We collaborate with talented photographers, writers, and other creatives on a regular basis, and we’re continually inspired by how they pour their hearts and souls into their crafts. Follow these creatives on social media and don’t forget to check out our account, @viemagazine.
IN THIS ISSUE, WE ASKED THE CREATIVES: AS YOU REFLECT ON THIS YEAR, WHAT IS ONE LESSON YOU WILL BRING FORWARD WITH YOU INTO 2025?
BEN MIMS
Cook & Author of Crumbs @benbmims
To always follow my instincts and work with people I personally respect and admire—choosing who I work with based on whether I love their food, brand, or how they approach food is more important to me than money. It leads to more satisfying work and relationships and gives me the opportunity to learn from others. This also applies to friendships and social engagements. Where I spend my time and with whom matters a great deal more to me now than when I was younger. That outlook forms a solid base for a happy and successful life.
connection. Whether gathering around the dinner table or hosting a cooking class, I’ve seen how sharing meals transcends differences and unites us. In 2025, I want to keep creating spaces where people feel welcome and seen, whether through new recipes or community events. Food has this amazing way of turning strangers into friends, and that’s a magic I never want to lose. Bringing people together will always be at the heart of what I do.
For us, 2024 has been a reminder about creative evolution. Creative work is never static, and after fifteen years of recipe creation (online and in cookbooks!), we’re itching to stretch ourselves and our recipes into new territory in 2025. We published our second cookbook this fall, and it was a great lesson in how much growth can happen between two creative projects. We’re looking to build on that in 2025: we’re dreaming about the next book but also about finding new ways to connect with our audience by moving beyond traditional recipe formats. textiles and lines—bold yet wearable, interesting, and something they can wear for years to come.
Cook & Author of The Curated Board
As I look back on this year, one lesson I’m carrying forward is the incredible power of food to foster
IN 2025, I WANT TO KEEP CREATING SPACES WHERE PEOPLE FEEL WELCOME AND SEEN, WHETHER THROUGH NEW RECIPES OR COMMUNITY EVENTS.
ANNA SIMPSON
Graphic Designer @annanoellesimpson
The biggest lesson I’ll be bringing into 2025: Do it scared. Nothing worth having comes easily—accept the discomfort with a warm embrace. I lived through 2024 outside of my comfort zone. It is hard at first, but allowing yourself not to be held back by fear is the only way to reach your full potential. Move to the new city. Fall in love. Say what’s on your mind. Never compromise on the things that matter most to you. Do the scary things because once you do, you’ll realize they weren’t scary at all.
SONJA AND ALEX OVERHISER
Married Cooks & Authors of A Couple Cooks: 100 Recipes to Cook Together @acouplecooks
BEBE CARMINITO
@champagneandcookies
Talking in a Winter Wonderland
Sharing stories, memories, and laughs is at the heart of everything we do! If you have a fun adventure to share, be sure to tag VIE; we would love to see where 2024 has taken our readers. Have a look at some recent experiences and stories below. Until next year, read responsibly!
@e.f.sanjuan Weather Shield windows and doors by E. F. San Juan embrace the panoramic vista of this picturesque Biloxi waterfront home, framing each room with a serene natural landscape. Read more about this stunning home featured in @viemagazine at VIEmagazine.com/article/geoff-chick. Architect: Geoff Chick & Associates; Interior Design: Duce May of Duce & Company; Photography: Steven Mangum, STM Photography
@thejewelgrandblvd You may have seen us in @viemagazine; don’t miss the chance to see us in person! Watch for our next trunk show featuring designs from six generations of Italian jewelers. Meet the designer and more! @mazzacompany
@daytradertiki Twinkling Lights, Tropical Delights, and Daytrader Holiday Cheer in Sight. Mark your calendars because Santa is coming to town! We are thrilled to announce the return of @miraclepopup to @seasidefl! Savor festive cocktails one sip at a time from November 20 to December 30; make plans to swing by Miracle at The Daytrader Tiki Bar & Restaurant for an extraordinary themed experience featuring a decked-out atmosphere and Christmas cocktails that are sure to get even the grouchiest Grinch into the holiday spirit!
@kdb17 Alex and I loved covering the Harvest Wine & Food Festival this past weekend for @viemagazine. It is always such a great way to kick off the fall season! A huge thank you to @dcwaf for hosting us. Cheers to 20 years of the Destin Charity Wine Auction Foundation!
@viebookclub It’s time to think about Holiday Shopping! We’re so excited to see what our friends at @bookishboutiquellc in Downtown Panama City will have in-store, online, and at their upcoming Adult Book Fair event on November 23! Check out books, stickers, book accessories, apparel, and more gifts for your bookish friends! And if you’re not around, they ship super fast when you buy online!
@courtneybishopdesign Thank you, @viemagazine, for this thoughtful feature! I’m thrilled to see @albumbycb celebrated as a space where art, design, and culture come together. Each drop is about bringing unique stories to life and connecting with the work of artists and makers I truly admire. Excited to share this vision with your readers and inspire a way to live creatively every day. Stay tuned.
LET’S TALK!
Send VIE your comments and photos on our social media channels or by emailing us at info@viemagazine.com. We’d love to hear your thoughts. They could end up in the next La conversation!
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To learn more about LPM Miami, visit LPMrestaurants.com/ miami and follow @lpmrestaurants_us on Instagram.
Bon appétit!
THE ESSENCE OF LIFE
Emphasizing natural, fresh, and delicate flavors, the LPM Miami restaurant boasts French Riviera-inspired ingredients that promote an extraordinary culinary experience. With wine selections from vineyards with character, high-quality ingredients that speak for themselves, and breathtaking Mediterranean architecture based on the Côte d’Azur, this restaurant provides a dining experience to remember on the South Florida coast. Whether you want cocktails, hors d’oeuvres, full entrees, or dessert, LPM Miami offers an assortment of delicious bites and even better memories.
Photo courtesy of LPM Miami
is the season for gatherings, festive tablescapes, and shareable spreads! Whether you’re hosting brunch, planning an intimate dinner for two, or looking for holiday recipes guaranteed to win over even the most discerning in-laws, these dishes are sure to satisfy. Timeless classics with a twist, like mini cardamom cinnamon rolls or spinach and sun-dried tomato
crustless quiche, meet global-inspired fare like a Ukrainian budmo board and Turkish shortbread cookies. Capturing the heart of the holidays, these items welcome quality moments with loved ones in the kitchen and at the table.
Be sure to tag us @viemagazine with your finished creations. We wish you a peaceful and memorable holiday season!
By Sonja & Alex Overhiser, founders of A Couple Cooks
Makes 16 Small Rolls
What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery since it’s the name of our son, which he found wildly amusing.)
This recipe makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.
Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.
To bake the cinnamon rolls the day of, proceed immediately to baking. Bake for 20 minutes covered with foil, then uncovered for about 10 minutes, checking whether they are cooked through using a food thermometer.
DIRECTIONS
1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot—between 105° and 115°F [40° and 45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface. Scrape the dough onto it, knead it a few times, and shape it into a rough ball. Place the dough ball in a large, clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1.5 hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9-inch [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12-inch [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a half-inch [13 mm] border unbrushed at the left and right edges.
6. Sprinkle the sugar spice mix evenly over the melted butter, leaving the unbuttered edges bare. Use a pizza cutter to cut the dough in half vertically, and then cut each half into 8 equal strips (about 1.5 x 6 inches [4 x
15 cm] each). Gently roll up each strip, ending with the unbuttered portion. Pinch the top corner so the roll stays together. Place the rolls in 4 rows in the greased baking pan, leaving a little space between the rolls.
7. Cover the baking dish tightly with aluminum foil and allow it to rise for 30 minutes in a warm place. The rolls should be puffed and their edges touching. Then either refrigerate the pan overnight, up to 15 hours, or bake immediately (see Tips for special baking instructions).
8. If the rolls are refrigerated, put the baking dish on a countertop 30 minutes before baking to allow it to warm slightly. Preheat the oven to 350°F [180°C].
9. Bake the rolls with the aluminum foil covering the pan for 25 minutes. Then remove the foil and bake until browned on top and cooked through, 13 to 15 minutes. Check whether they are done by inserting a food thermometer at the bottom of the rolls, which should read at least 200°F [95°C], or by pulling back a roll with a fork to ensure the bottom is not raw and doughy. Remove from the oven and cool for 5 minutes before adding the frosting.
10. To make the frosting: In a small bowl, stir together the powdered sugar, milk, and vanilla extract. If not thin enough to drizzle, stir in a splash more milk (about 1/2 teaspoon). Use a spoon to drizzle the frosting over the rolls. Cool for at least 5 minutes more before serving.
COOKING TOGETHER
This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.
STORAGE
The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through, 10 to 12 minutes.
By Sonja & Alex Overhiser, founders of A Couple Cooks
Serves 6–8
This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.
DIRECTIONS
1. Preheat the oven to 375°F. Grease a 9 in round pie dish.
2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.
3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.
4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.
5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.
TIPS
Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.
If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.
EVERYTHING BAGEL SEASONING
This may not have everything in it, but it has seeds, herbs, spices, and salt.
Feel free to add your own favorites or omit one or more of these ingredients.
• 1 tablespoon sesame seeds, toasted (see Cooking Tip)
• 1 tablespoon black sesame seeds
• 1 tablespoon fennel seeds
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced onion
• 1 teaspoon dill seeds
• 1 teaspoon flaky salt
• 1/2 teaspoon pink peppercorns, crushed with a mortar and pestle
• 1/4 teaspoon garlic salt
• Makes 1/3 cup (45 g)
• In a small bowl, mix all the ingredients together. Store in a small, airtight jar for up to 6 months.
TIP
Toasting sesame seeds: Preheat the oven to 350F (175C).
Spread 1/2 cup (60 g) white sesame seeds on a small rimmed sheet pan and toast, shaking the pan halfway through, until lightly golden, about 10 minutes. Be sure to keep your eye on them as they can quickly burn. Let cool completely on the sheet pan set on a wire rack. Transfer to a jar with a tight-fitting lid and store in your pantry.
By Bebe Black Carminito
Makes 12 bagels
In this fun spin on a classic bagel, challah dough is twisted into a bagel shape and topped with Everything Bagel Seasoning just before baking. Serve the bagels fresh and hot out of the oven or split and toasted with butter, hummus, cream cheese, or fresh chevre. These challah bagels have a lighter and fluffier texture than a classic chewy, dense bagel.
INGREDIENTS
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 Tbsp sugar
• 1 cup warm (110F) water
• 2 large eggs, at room temperature, lightly whisked
• 1/3 cup olive oil
• 1/4 cup honey
• 1 tsp kosher salt
• 4 1/2 cups all-purpose flour
• 1 large egg beaten with 1 teaspoon water, for egg wash
• 1/4 cup (30 g) Everything Bagel Seasoning
BAKING TIP
The length of time for proofing dough always depends on the temperature of the room where it is rising. The dough is done proofing when doubled in size and when pressed gently with a fingertip, it holds its shape and doesn’t bounce back or collapse.
DIRECTIONS
1. Line two sheet pans with parchment paper and coat a large bowl with olive oil. In the bowl of a stand mixer, combine the yeast, sugar, and 1/2 cup (120 ml) of the water. Stir to blend. Let stand until foamy, 5 to 10 minutes. Add the remaining 1/2 cup (120 ml) water, the eggs, oil, honey, and salt. Using the paddle attachment, beat on low speed until blended, 1 to 2 minutes.
2. Switch to the dough hook and add the flour 1 cup (125 g) at a time, mixing on low speed. Increase the speed to medium and knead until the dough is smooth and not sticky, 5 to 7 minutes.
3. Transfer the dough to the prepared bowl (use a bowl scraper to remove it from the mixer) and place it in a warm area that is draft-free. Cover the bowl with a clean damp towel. Let rise until doubled in size, 1 to 2 hours.
4. Punch down the dough to remove any air bubbles and transfer it to a lightly floured surface. Divide the dough into 12 pieces.
5. Shape each piece into a rope about 15 inches (38 cm) long, spacing six on each of the prepared sheet pans. Cover each with a damp towel and let rise for 15 minutes.
6. Arrange two oven racks in the lower half of the oven and preheat the oven to 350F (175C).
7. Cut each rope in half and twist both pieces into a circle, tucking in the end to close and pinching to seal. Return to the sheet pans, cover again with damp towels, and let rise for 20 minutes.
8. Using a pastry brush, brush the tops of the bagels evenly with the egg wash and sprinkle the seasoning evenly over each one.
9. Bake both sheet pans in the oven until golden brown, 20 to 25 minutes, rotating the pans halfway through baking. Let cool for 5 minutes on the pans on a wire rack, then place the bagels directly on wire racks. These can be served while still warm or at room temperature. To toast, use a sharp serrated knife and cut the bagels in half. Store the remaining bagels in an airtight container at room temperature for up to 2 days.
Infused with the piquant kick of horseradish, these eye-catching, magenta-hued eggs are a staple on cookbook author Anna Voloshyna’s table. The striking color is achieved by pickling the eggs in a mixture of beet juice, white vinegar, raw beets, and black peppercorns for up to 3 days. If you can't find natural beet juice, just use the liquid from a can of cooked beets.
INGREDIENTS
• 8 large eggs
• 1 cup (240 ml) natural beet juice
• 1/2 cup (120 ml) plus 1 tablespoon distilled white vinegar
• 1/3 cup (45 g) peeled and thinly sliced raw red beet
• 1 garlic clove
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon black peppercorns
For the Filling
• 8 hard-boiled egg yolks (above)
• 1/4 cup (60 ml) mayonnaise
• 1 tablespoon prepared horseradish sauce
• 1 tablespoon mustard powder
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh chives, for garnish
• Dill and or chervil sprigs, for garnish (optional)
• Flaky salt, for sprinkling (optional)
DIRECTIONS
1. To hard-boil the eggs, place the eggs in a large saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to full boil over high heat, then remove the pan from the heat. Cover and let the eggs sit undisturbed for 12 minutes. Drain and rinse the eggs with cold water, then transfer to a bowl of ice water until cool enough to handle. Peel the eggs, discarding the peel, and set aside.
2. In the saucepan, combine 1 cup (240 ml) water, the beet juice, vinegar, sliced beet, garlic, sugar, salt, and peppercorns. Bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool for 5 minutes.
3. Put the eggs in a large, wide-mouthed glass jar and pour the hot brine mixture over the eggs; they should be covered. Let the brine cool to room temperature, then cap the jar tightly and refrigerate the eggs for at least 24 hours before filling and serving. The eggs will keep in the brine for up to 3 days. (The longer they are in the brine, the deeper the color will be; I usually brine them for 2 days.)
4. When ready to fill the eggs, remove the eggs and set aside, discarding the brine mixture. Cut the eggs in half lengthwise and remove the yolks, reserving the egg white halves.
5. To make the filling, in a small bowl or a small food processor or blender (use a food processor or blender if you plan to pipe the filling) combine the egg yolks, mayonnaise, horseradish sauce, and mustard powder. Mash with a fork or process until smooth. Season to taste with salt and pepper.
6. Arrange the egg white halves, hollow side up, on a work surface. Spoon or pipe the yolk mixture into the egg white halves using a pastry bag. Serve, topped with chives, dill, and/or chervil, and sprinkled with flaky salt, if using.
INGREDIENTS
• ⅓ cup (65 g) French green lentils, rinsed, preferably Puy
• 1 1/3 cups (315 ml) vegetable stock, plus more if needed
• 3 tablespoons unsalted butter
• 1 tablespoon sunflower or canola oil
• 1 large shallot, coarsely chopped
• 1 pound (455 g) assorted fresh mushrooms such as cremini, stemmed shiitake, and oyster, cleaned, dried, and coarsely chopped
• 1/2 cup (120 ml) Madeira
• 1 teaspoon chopped fresh oregano
• 2 tablespoons heavy cream
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
DIRECTIONS
1. In a small saucepan, combine the lentils and vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender, 20 to 25 minutes. If all of the liquid evaporates before the lentils are fully cooked, add a bit more.
2. In a large saucepan, melt the butter with sunflower oil over medium heat. Add the chopped shallot and cook until translucent, about 3 minutes.
3. Add the chopped mushrooms and stir to coat with the butter and shallot mixture. Cook for 10 to 15 minutes, stirring occasionally, until the mushrooms release their liquid and are tender and browned.
4. Add the Madeira and oregano to the pan and cook until the liquid has reduced by about half, 5 or 10 more minutes. Remove from the heat and let cool.
5. Transfer the mixture to a blender and add the lentils and cream.
6. Process until smooth. Season with salt and pepper to taste.
7. If the mixture is too thick, add a splash more or two of heavy cream or stock to thin it out.
8. Transfer the mushroom pâté to a serving dish and chill in the refrigerator for at least 2 hours or up to overnight before serving.
By Bebe Black Carminito
Makes 2 cups (480 ml), Serves 6–8
Mushrooms are an important ingredient in Ukrainian cuisine, from soups to savory pies. This mushroom pâté is an elegant vegetarian appetizer for a fancy dinner party. The combination of earthy mushrooms, hearty green lentils, and fragrant shallots is elevated by the addition of Madeira and oregano, resulting in a pâté that is both savory and slightly sweet. Butter and heavy cream give it a richness that pairs perfectly with dark rye bread.
9. Serve with dense rye bread and other accompaniments.
Make it beautiful! Save a few thinly sliced raw mushrooms to garnish the top of the pâté along with a sprig of oregano.
Many cookies derive their name and size from simply being diminutive versions of other, larger cakes and desserts. The Polish kołaczki is most likely one such cookie, derived from the kołocz, a sweetened round bread. Though the name stands for several different types of pastries throughout Poland, the Czech Republic, and Slovakia, this cookie version—made with no yeast in the dough and often shaped into “envelopes” instead of rounds—seems to be mostly associated with Polish baking, while the Czech style of kolache denotes a pastry made with yeasted dough. The two often share similar fillings.
The name derives from the Czech word for “wheel,” and while these cookies exist as rounds, they’re most commonly shaped as the characteristic “envelopes”—meaning a square with two opposing corners folded over to meet in the center. The yeasted pastry is often found in the “wheel” shape. Apricot jam is the simplest filling for these cookies, but if you want, fill them with prune jam, poppy seeds, sweet cheese, or walnuts. While the older versions of these cookies were most likely made with sour cream or another thickened dairy, cream cheese is now the standard for the smoothness and stability it lends to the dough.
Preparation time: 2 hours, plus chilling time
Cooking time: 15 minutes
INGREDIENTS
• 8 oz cream cheese, softened
• 2 sticks (8 oz) unsalted butter, softened
• 2/3 cup powdered (icing) sugar, plus more for dusting
• 2 teaspoons pure vanilla extract
• 1 teaspoon fine sea salt
• 3 cups all-purpose (plain) flour
• ¾ cup thick prune or apricot jam (see headnote)
DIRECTIONS
1. In a large bowl, with a hand mixer, combine the cream cheese, butter, sugar, vanilla, and salt and beat on medium speed until creamy and smooth, 1–2 minutes. Add the flour and beat on low speed until the dough comes together. Stop the mixer and lightly knead with your hands only as much as needed to no longer see any dry patches of flour in the bowl. Shape the dough into a ball, wrap in plastic wrap (cling film), and refrigerate for at least 1 hour or up to 2 days.
2. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two large baking sheets with parchment paper.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to 1/8 inch (3 mm) thick. Using a ruler or 2-inch (5 cm) square cutter, cut out 2-inch (5 cm) squares from the dough, rerolling the scraps as needed to get more squares. Spoon a slightly heaped 1/2 teaspoon jam into the center of each square, then fold two opposing corners of each square over the filling and pinch to join them. Transfer the envelopes to the prepared baking sheets, spaced 2 inches (5 cm) apart.
4. Bake until golden brown on the bottom and dry to the touch on top, 14–16 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer the cookies directly to the racks to cool completely.
6. Dust the cookies with some sugar before serving.
By Ben Mims
Makes
about 24 cookies
Though they may seem like another simple shortbread cookie, it’s likely this otherwise plain cookie influenced the dozens of “wedding” cookie names to follow, especially given the Ottoman/Turkish influence on its surrounding regions for centuries. Though an Arabic reference is given first, this Turkish cookie—first referenced in the fifteenth century—uses a generous dusting of powdered (icing) sugar on the outside, pointing to it likely being the first “wedding” cookie, too. This influence set off the trend for centuries of giving crumbly cookies, with or without nuts, dusted in fine white powdered sugar, that “wedding” moniker; the Greek kourabiedes chief among them.
These Turkish cookies are, by comparison to their descendants, plainer and consist of a flavoring-free, buttery dough, though many recipes today call for vanilla. They also have a unique shape: Rather than a round mound or disc, the dough is rolled into a log, scraped with a fork to create ridges, and then cut into diamond shapes. Like with most cookies imprinted with a mold or scored lines, the ridges catch plenty of powdered sugar, likely a way to add sweetness to treats before sugar was actually incorporated in the dough (this recipe gives it as an optional step). The cookies are also, like many modern recipes for “wedding cookies,” baked at a low temperature to set the dough without browning it, which would toughen the cookie and take away from its melt-in-the-mouth character.
Preparation time: 30 minutes
Cooking time: 30 minutes
INGREDIENTS
• 1 cup (225 g) clarified butter or ghee, softened
• 1 cup (135 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract
• 1 teaspoon fine sea salt
• 2 ½ cups (350 g) all-purpose (plain) flour
DIRECTIONS
1. Position racks in the top and bottom thirds of the oven and preheat the oven to 325°F (160°C/Gas Mark 3). Line two large baking sheets with parchment paper.
2. In a large bowl, with a hand mixer, beat the butter, sugar, vanilla, and salt on medium speed until light and fluffy, 2–3 minutes. Add the flour and beat on low speed until a dough forms and there are no dry patches of flour remaining. Shape the dough into a ball and transfer to a clean work surface.
3. Divide the dough into 4 equal portions and shape each portion into an even log 1 inch (2.5 cm) thick; gently press on each log with your fingers to give it a slightly flattened top and bottom. Using the tines of a fork, lightly scrape lines along the length of the top of the logs. Cut each log on a slight diagonal every 1 inch (2.5 cm) to create diamond-shaped pieces. Transfer the diamonds to the prepared baking sheets, spaced 1 inch (2.5 cm) apart.
4. Bake until very lightly golden brown on the bottom and dry to the touch in the center, 25–30 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies cool completely on the pans. Dust the cookies with sugar before serving, if you like.
By Sonja & Alex Overhiser, founders of A Couple Cooks
This mini sweet treat is inspired by the glass case at our local pastry shop, where we pick up tiny gold-dusted tarts and colorful macarons for after-dinner treats. Chocolate ganache may sound fancy, but it’s easy to make—just melt chocolate chips with cream for a luscious, glossy filling. Whip up this no-bake dessert before you start the main dish, then let it chill until you’re ready to eat. Edible gold dust is optional, but it sure takes it over the top! The two-serving tart is perfect for date nights, or make the eight-serving version for parties (see Tips).
Makes One 4-inch [10cm] tart, Serves 2
INGREDIENTS
• 2 graham cracker sheets
• (1 oz [30 g])
• 1 tsp cocoa powder
• 1 tsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 1/2 Tbsp salted butter, melted, plus more for greasing
• 3 Tbsp best-quality semisweet
• or dark chocolate chips
• 2 Tbsp heavy cream
• 1/2 tsp vanilla extract
• Fresh raspberries and edible gold dust or powdered sugar (optional), for garnish
TIPS
Keep the chocolate on low heat and stir very slowly: This makes a smooth ganache with no air bubbles. Be careful not to overheat the ganache, which can cause it to seize and separate.
Look for a 4-inch [10 cm] mini tart pan with fluted edges and a removable bottom. You can also make eight servings in an 8-inch [20 cm] tart pan (see below). Both sizes are easy to find online.
Ground cardamom adds subtle floral notes to the crust. Don’t neglect this lovely spice. Use it in our mini cardamom cinnamon rolls, too!
Want to make this for a party? Multiply the ingredients by 4 and make it in an 8 in [20 cm] tart pan (the crust will come about halfway up the sides).
DIRECTIONS
1. Butter a 4 in [10 cm] fluted tart pan, making sure to fully coat all of the fluted surfaces.
2. Place each graham cracker on a cutting board and slowly roll over them with a rolling pin until finely ground. Transfer the crumbs to a small bowl and stir in the cocoa powder, sugar, cinnamon, and cardamom. Add the melted butter and stir with a fork until combined. Firmly press the crust into the tart pan with your fingers, leaving a ¼ in [6 mm] rim all the way around. Chill the crust in the freezer while you make the ganache.
3. In a small saucepan over low heat, combine the chocolate chips, heavy cream, and vanilla extract, stirring very slowly and gently with a spatula, until the chocolate is fully melted and the ganache is glossy, about 1 minute. Let it rest at room temperature for 1 minute, then pour it into the prepared tart crust.
4. Transfer the tart to the freezer and freeze for 20 minutes. Transfer to the refrigerator until serving.
5. When ready to serve, allow the tart to sit at room temperature for 5 minutes, then remove the tart pan ring (if it sticks, use a thin knife to slide between the bottom and the ring). Garnish with fresh raspberries and edible gold dust or powdered sugar, if desired, then serve.
Ingredients are as follows:
• 8 graham cracker sheets
• 1 1/2 Tbsp cocoa powder
• 1 1/2 Tbsp granulated sugar
• 1 tsp cinnamon
• 1 tsp cardamom
• 6 Tbsp [85 g] salted butter
• 3/4 cup [135 g] chocolate chips
• 1/2 cup [120 ml] heavy cream
• 2 tsp vanilla extract
WINE PAIRING
Elevate this treat with a pour of a tawny port. Its rich, nutty undertones highlight the luscious chocolate ganache.
FOR VEGANS
Use vegan butter and substitute full-fat coconut milk for the heavy cream. Use dark chocolate chips marked “dairy free.”
STORAGE
The tart will keep, if refrigerated, for up to 3 days.
NEW LATE NIGHT HOURS Fri-Sat 4PM–Midnight 24200 US-331, Santa Rosa Beach, FL 32459
The CERVO Mountain Resort is the perfect winter retreat for everyone. Enjoy skiing, special guests, workshops, DJs, and more! To inquire about your stay, visit www.CERVO.swiss and follow @cervozermatt on Instagram.
A Swiss Retreat
Embracing the natural beauty of Zermatt, Switzerland, the CERVO Mountain Resort aims to serve as your home away from home while combining tradition with modern flair. Offering a customizable and personalized experience, the CERVO Mountain Resort can be a private retreat emphasizing relaxation or a more activity-heavy vacation to enjoy your surroundings with family and friends. Offering many dining options and amenities, the CERVO embraces the traditional values and cultures of the Alps with a modern mountain aesthetic. Prioritizing quality and the Zermatt community as a whole, this destination focuses on the finest details to ensure a stay to remember.
Photo courtesy of CERVO Mountain Resort
It’s Beginning to Look a Lot Like Cocktails!
Festive Drinks for the Holidays
Whether you’re in charge of bringing some cheer to the office Christmas party or planning an elaborate meal for family visiting over the holidays, it’s time to toast to the season! Take a sip of these winter drinks and get ready for the season of giving, light, and love. We’ve rounded up a variety of fun and eye-catching cocktails to help you start celebrating in style!
Christmas in July
By Jessica Strand | Yields 1 cocktail | Wineglass
Whip this up when you’re craving warm summer days in the winter. Paper umbrellas are not required but are highly recommended.
Ingredients
• 4 oz [120 ml] crème de coconut
• 4 oz [120 ml] pineapple juice
• 3 oz [90 ml] rum
• 2 or 3 dashes Angostura bitters
• Sweet & Spicy Sugar (see page 26 of Very Merry Cocktails), for garnish
• 1 pineapple wedge, for garnish
• 1 maraschino cherry, for garnish
Directions
Combine the crème de coconut, pineapple juice, rum, and bitters in a blender with a generous cup of ice. Blend until smooth, 1 to 2 minutes. Pour into a wineglass. Spread the Sweet & Spicy Sugar on a small plate and dip both sides of the pineapple wedge in the mixture. Garnish the glass with a skewer of the prepared pineapple wedge and a maraschino cherry.
By Tiffanie Barriere from Netflix’s Drink Masters and High on the Hog Yields 8–12 servings | Stemmed glass
Ingredients
• 12 large eggs
• 1 lb. sugar
• 1 tsp fresh nutmeg
• 1/4 tsp salt
• 14 oz crème de coconut (try my homemade)
• 14 oz condensed milk
• 8 oz Don Q Oak Barrel Spiced Rum
• 8 oz Don Q Gold Rum
• 2 oz green chartreuse
• 2 oz rich vanilla syrup
Directions
Crack eggs inside the bowl and add sugar. Beat eggs with sugar until sugar dissolves. Pour crème slowly while whisking to prevent curdling. Add rum and chartreuse and stir until the liquid turns light brown. Do not cover the bowl; chill in the refrigerator for no less than 3 hours. In a separate bowl, whisk 2 egg whites until whipped into a meringue and chill for service. Serve in your favorite glass using a ladle. Garnish with 1 bar spoon of merengue and nutmeg.
By Martini & Rossi | Yields 1 cocktail | Rocks glass
Santa’s Sbagliato Ingredients
• 1 oz Martini & Rossi Riserva Speciale Bitter
• 1 oz Martini & Rossi Riserva Speciale Rubino
• 1 oz Martini & Rossi Prosecco
Directions
Combine all ingredients into a rocks glass and stir gently. Garnish with an orange slice, and enjoy!
Ponche Navideño
By Vidanta Nuevo Vallarta – Nuevo Vallarta, Mexico
Yields 16 servings |
Rocks glass
This holiday season, Vidanta Nuevo Vallarta invites you to savor the spirit of Mexico with a festive cup of Ponche Navideño, or Christmas punch—a warm, fragrant drink steeped in tradition. Wherever you are, bring a dose of Vidanta’s holiday magic into your home with your own batch of Ponche Navideño— because sometimes, joy is worth a pilgrimage. Designed to serve 16 guests, it’s a must-make centerpiece for any holiday gathering.
Ingredients
• 1 gallon water
• 2 whole cinnamon sticks
• 8 whole cloves
• 5 tamarind pods, husks removed and seeded
• 8 ounces whole tejocotes (crab apples)
• 4 guavas, peeled and diced
• 2 red apples, peeled, cored, and diced
• 2 pears, peeled, cored, and diced
• 2 (4-inch) sugar cane sticks, peeled and diced
• 1 cup pitted prunes
• 1/2 cup raisins
• 1 1/2 medium oranges, sliced
• 1 cup packed dark brown sugar
• Brandy, rum, or tequila (1–2 ounces per cup of punch)
Directions
Lightly toast the cinnamon sticks in a dry pan and reserve. Heat the water, cinnamon sticks, cloves, tamarind pods, and tejocotes in a large pot. Bring mixture to a boil over high heat. Reduce heat and simmer gently until the tejocotes are soft. Remove the tejocotes from the pot and cool. Once cool, peel the tejocotes, trim the ends, halve them, and remove any seeds. Return the apple halves to the pot. Add the guavas, apples, pear, sugarcane, prunes, raisins, oranges, and sugar. Simmer the mixture for at least 30 minutes, stirring occasionally. Remove and discard the cinnamon sticks. To serve, ladle the punch into mugs with the simmered fruit. Add liquor of choice to each cup and stir.
Jacklyn Frost
By the Bungalows Key Largo – Key Largo,FL
Yields 1 cocktail | Martini glass
Bungalows Key Largo is embracing the blue hues of its oceanside retreat with the Jacklyn Frost martini. This tropical treat is a refreshing escape in a glass as it blends the botanical charm of Empress gin with the creamy richness of half and half and a touch of coconut cream. While the splash of pineapple juice adds a sunny twist, the blueberry syrup gives it a stunning hue that sparkles in the glass. Cheers to the magic of the tropics!
Ingredients
• 2 oz Empress gin
• 1 oz half and half
• 1/4 oz crème de coconut
• 1 oz pineapple juice
• 1 oz blueberry syrup
• Vanilla buttercream icing, for garnish
• Coconut flakes, for garnish
• Dehydrated orange slice, for garnish
Directions
Rim a martini glass with buttercream and dip the rim into the coconut flakes. In a shaker, combine the liquid ingredients, add ice, shake, and strain into the glass. Garnish with a dehydrated orange slice. Cheers!
Ornamentini
By Trump International Hotel & Tower Chicago – Chicago, IL
Celebrate the holidays with a tropical twist at Amsterdam Manor Beach Resort in sunny Aruba! Treat yourself to a Tropical Merry Mixer, a lively take on Aruba’s famous Aruba Ariba cocktail. Crafted with a blend of vodka, rum, Grand Marnier, banana liqueur, fresh tropical juices, and a splash of grenadine, this refreshing drink bursts with island flavors. Whether you’re lounging by the pool or raising a glass to the sunset on Eagle Beach, the Tropical Merry Mixer is the perfect way to add some sunshine to your holiday celebration. One sip will transport you to paradise!
Ingredients
• 1 oz vodka
• 1 oz rum
• 1 oz Grand Marnier
• 1/2 oz banana liqueur
• 2 oz orange juice
• 2 oz pineapple juice
• 1/2 oz grenadine syrup
• 1/2 oz fresh dragon fruit juice
• Orange slice (optional, for garnish)
• Cherry (optional, for garnish)
Enjoy the spirit of the season with a vibrant blend of spiced pear liqueur, cherry juice, lemon juice, and Angostura bitters, topped with a rosemary sprig. This festive cocktail from Trump International Hotel & Tower Chicago comes in an ornament-shaped glass nestled inside a martini glass. Pour the cocktail from the ornament into the martini glass, adding an interactive, celebratory twist to your holiday experience.
Ingredients
• 3 oz spiced pear liqueur
• 3/4 oz cherry juice
• 1/2 oz
• lemon juice
• 4 dashes Angostura bitters
• Sugar, for garnish
• Rosemary sprigs and cinnamon stick, for garnish
Directions
Place a white sugar rim on the martini glass. Combine all liquid ingredients and bitters in a shaker. Shake for 10 seconds. Using a funnel, pour into clear glass ornament. Set the ornament in the martini glass. Garnish with the cinnamon stick and rosemary sprig. Happy holidays!
Directions
Fill a cocktail shaker halfway with ice and add the vodka, rum, Grand Marnier, banana liqueur, orange juice, pineapple juice, grenadine syrup, and fresh dragon fruit juice. Shake vigorously for 15–20 seconds to combine and chill the drink. Strain into a hurricane or tall glass filled with ice. Garnish with an orange slice and cherry, if desired, and serve immediately. A tropical fruit liqueur or another flavored liqueur perfectly complements the fruity flavors—enjoy your vibrant, tropical holiday cocktail!
Snowball Sipper
By Hotel Crescent Court – Dallas, TX
Yields 1 cocktail | Snowman glass
Add a whimsical twist to the holiday season with the Snowball Sipper from Hotel Crescent Court’s swanky lobby bar, Beau Nash, in the heart of Uptown Dallas. Served in a charming snowball-shaped glass, this creamy, minty cocktail combines the smoothness of RumChata, the refreshing chill of peppermint schnapps, and the subtle nuttiness of almond milk—a charming treat for the season.
Ingredients
• 2 oz RumChata
• 1 oz Peppermint schnapps
• 2 oz Almond milk
Directions
In a cocktail shaker, combine RumChata, peppermint schnapps, and almond milk. Add ice and shake well until chilled. Pour into a snowman-shaped glass filled with fresh ice for a festive toast!
B o n u s T r e a t s b y
o n Q R u m !
Whether enjoying with your deliciously spiced holiday cocktails or on their own, these Don Q-infused desserts will make for a perfect addition to your spread.
Don Q Bonbons
Yields about 30 bonbons
I n g r e d i e n t s
• 1/2 cup Don Q Cristal Rum, Don Q Gold Rum, or Don Q Coco Rum
• 3 1/2 cups crushed vanilla wafers
• 1/4 cup cocoa powder
• 3 Tbsp light corn syrup
• 3/4 cup powdered sugar
D i r e c t i o n s
Mix your Don Q Rum of choice, crushed vanilla wafers, cocoa powder, and light corn syrup to make dough. Cut into teaspoon-sized portions and roll into balls. When all the balls are formed, roll in powdered sugar, then cover and refrigerate until ready to serve. Yum!
D o n Q R u m Ca k e
Yields 8–12 servings
I n g r e d i e n t s
F o r t h e c a k e :
• 1 box yellow cake mix
• 1 small box vanilla pudding mix
• 4 eggs
• 1/2 cup oil
• 1/2 cup cold water
• 1/2 cup Don Q Gold Rum
F o r t h e g l a z e :
• 1/4 lb butter
• 1/4 cup Water
• 1 cup sugar
• 1/2 cup Don Q Gold Rum
D i r e c t i o n s
Preheat oven to 325ºF. Grease and flour a Bundt or 9x13-inch baking pan. Mix all ingredients. Bake for 1 hour. Cool. Invert on a plate (if using Bundt pan). Repeatedly prick the top with a skewer to prepare the cake for glazing.
For the glaze: While the cake is baking, melt the butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in Don Q Gold Rum. Drizzle the glaze evenly on the top and sides of the cake. Allow the cake to absorb the glaze. Repeat until the entire glaze is used. Cheers!
Twinkling
lights, tropical delights, and holiday cheer are in sight!
Savor festive cocktails one sip at a time at Seaside’s tiki-style restaurant this holiday season.
Partnering with The Daytrader Tiki Bar & Restaurant this holiday season in Seaside, Florida, Miracle will once again present a festive pop-up featuring holiday beverage favorites such as the Christmapolitan, Christmas Carol Barrel, Snowball Old Fashioned, Jingle Bells Nog, and more. Make sure to look out for their festive mugs and drinkware, and enjoy the holiday spirit and festivities coming to The Daytrader on Scenic Highway 30-A.
To learn more about Miracle at The Daytrader Tiki Bar, visit DaytraderTiki.com and follow @daytradertiki on Instagram.
Photo courtesy of Miracle
BY HAILEY BETHKE | PHOTOGRAPHY COURTESY OF VOSGES HAUT-CHOCOLAT
Vosges Exotic Truffle Collection
ALL YOU NEED Is LOVE... ...AND CHOCOLATE!
e create from falling in love. We don’t just create to create,” begins Vosges Haut-Chocolat’s creative marketing officer, Natalie Markoff.
Vosges Haut-Chocolate was founded in 1998 by Katrina Markoff, inspired by her vision of bringing peace to the world through chocolate. After graduating from Vanderbilt University, she decided to forgo medical school to follow her dream of pursuing culinary arts at Le Cordon Bleu in Paris, France. There, Markoff experienced the exhilarating thrill of French culture and was hooked on the idea of food as an invitation
to seek new perspectives. She believed chocolate was the ideal medium to open hearts, minds, and palates. Each Vosges creation is hand-crafted with sacred cacao and rare ingredients and infused with high vibrational frequencies to elevate the chocolate-tasting experience.
VIE had the pleasure of speaking with Vosges creative marketing officer Natalie Markoff and creative
Vosges Rooster Truffles, part of the Iconic Collection
director Elizabeth Kohrman, who shared more about the brand’s visionary, multisensory approach to fine chocolate. Natalie, Katrina’s sister, says their family’s love affair with chocolate began in her childhood. She vividly recalls hand-rolling truffles in the kitchen with her grandmother. After a storied career in New York City’s fashion scene, she joined Katrina at Vosges.
Beyond its luxurious packaging, Vosges infuses each chocolate with 528hz frequency, which is said to promote positive transformation and peace. If we look at the world on an atomic basis, everything has a vibration. Cacao holds one of the highest frequencies because it is fermented. Between the liquid state and crystallization of the chocolate-making process,
“VOSGES HAUTCHOCOLATE WAS FOUNDED
IN 1998 BY KATRINA MARKOFF, INSPIRED BY HER VISION OF BRINGING PEACE TO THE WORLD THROUGH CHOCOLATE.”
the chocolate is transferred to a cooling tower for about an hour. During this period, the healing sound frequencies of 528hz are infused into the chocolate. The brand has experimented with various frequencies over the years, which are tailored for love (check out the collaboration with Tom Petty) and healing. Sometimes the team even uses a pendulum, a divination tool to give positive and negative feedback on vibrations, to test ingredients like spirulina and turmeric.
Most interestingly, they discovered that the chocolate infused with sound frequencies was softer and sweeter than batches that were not. This goes back to the ethos of Vosges products: an invitation to tune
inward, slow down, and savor each divine flavor profile. The goal is to be so present and connected to the chocolate that we can taste a difference vibrationally.
But this process begins with the makers. The Vosges company culture is rooted in the belief that each individual’s contribution is essential. Everyone pours love into each product. “What we put into our chocolate starts with how we treat ourselves,” explains Markoff. “We need to practice what we preach, and we believe in gratitude and kindness. For me, these values are our lifeblood. When our team collaborates, we always aim to be gracious and listen to each other without judgment.”
Each year, Vosges proudly reveals a limited-edition Haut-Chocolat Calendar of Advent. This year’s Nordic Forest Chalet channels spirited whimsy while drawing inspiration from Scandinavian culture. Beyond the twinkling lights and enchanting exterior, three merry-making musicians play holiday tunes. Each numbered drawer divulges confections like fluffy marshmallows, tart blood orange caramels, playful chocolate peppermint gnomes, crisp candied ginger cookies, and happy tart cherry hedgehogs.
The Mini Exotic Chocolate Bar Library
“Every little detail on the packaging is so meaningful and connected,” explains Kohlman. “From the green velvet texture for the moss to the glitter of the forest frost and gold embossed foil detailing on the sunshine and stars, we have carefully considered each design element.” Katrina and Natalie’s children
are also honored through the musicians; the sheepdog that ice skates, the moose that skis, and the owl represent their spirit animals. Countless hours of research on the Nordic region and sensory experiences like forest bathing and nature immersion contributed to the stunning final design.
This bespoke experience captures all sensations of the cherished holiday season. The best part? Sharing these hand-crafted delicacies with your loved ones for twenty-five days as you count down to Christmas. Reserve your Calendar of Advent early—they sell out quickly!
Vosges 2024 Calendar of Advent and various truffle collections— perfect for gifting!
Other favorite Vosges products include the Chocolate Meditation Collection, which includes exotic truffles, corresponding crystals, and a deck of affirmation cards to encourage you to tune inward. The Mini Exotic Chocolate Bar Library is the ideal flavor sampler, including a selection of milk and dark chocolate bars like raw cacao honey, matcha, and reishi walnut. Exclusive collaborations with brands like The Dalmore Whisky, Tom Petty, The House of Creed, and Kate Hudson’s King St. Vodka are also fabulous gifting ideas.
Markoff’s personal favorite is the Rooster Truffle, featured within the Iconic Collection, a quarterly release of a flavor from the Vosges archive. Each Rooster Truffle spotlights Emilio Mauri’s Taleggio cheese from the Lombardy region of Italy, pairing beautifully with 62 percent dark chocolate, organic walnuts, and Tahitian vanilla bean. “These triangle-shaped delicacies are meant to be
“VOSGES HAUT-CHOCOLAT HAS MASTERED THE ART OF STORYTELLING THROUGH CHOCOLATE.”
consumed in three bites,” she shares. “The first bite, you get the chocolate, walnut, and vanilla, while the second bite highlights the richness of the Taleggio cheese. The last bite highlights ending notes of the grounded walnut, providing a sense of earthiness.” Despite initial hesitation in pairing cheese with chocolate, our team agreed that this was our favorite Vosges truffle. It’s a flavor journey you simply have to experience for yourself—and it is delightful on the taste buds!
Vosges Haut-Chocolat has mastered the art of storytelling through chocolate. By igniting the senses and asking us to tap deeper into presence, love, and gratitude, Katrina Markoff has cemented her legacy of bringing peace to the world through one of its favorite sweet treats. Cheers to Team Vosges, the true alchemists of chocolate!
To indulge in Vosges Haut-Chocolat, please visit VosgesChocolate.com and follow along on Instagram @vosgeshautchocolat.
Visit LinaCerroneGallery.com and follow @linacerronegallery on Instagram to see and learn more.
Le monde
GOES ROUND AND ROUND
Situated in the heart of Miami’s Wynwood Art District and celebrating its first anniversary, the Lina Cerrone Gallery is holding a free exhibit showcasing a stunning series of work by both local and international artists, including Odyssée by Bastien Soleil and Masquerade by Lee Gihun. In honor of Miami Art Week, all exhibitions will be displayed and open to the public at Lina Cerrone Gallery through December 31. This is a winter exhibition series you will not want to miss, featuring False Idols by Sven and Oh What Beautiful Flowers by Patrick Penkwitt.
Chef Jean Marc McLuc by Miami-based artist Patrick Penkwitt (@ppenkwitt_art)
Beats & Brotherhood
BY HAILEY BETHKE | PHOTOGRAPHY BY HUNTER BURGTORF
Cadillac Willy began with the union of five friends: Clayton Bonjean, Louie Antoon, John David Sullivan, Patrick Wilson, and Josh Pace. What started as a casual jam session in Bonjean’s project studio quickly gained momentum as more and more friends showed up to the weekend demos. Shortly after, Sullivan booked their first gig at Capisce in Fort Walton Beach, Florida—without telling anyone else in the band. He convinced the owners that they would pack the bar if they booked his crew. They might only have a few songs to play (and might repeat them), but the crowds would show.
This defining moment in 2000 was the group’s shift from pastime to performance, bringing their late-night jam sessions to stages in clubs and restaurants throughout
the area. The Santa Rosa Beach “home field” advantage worked well for the band: they were booked at least three weekends every month, could sleep in their own beds, and went to their “real jobs” the following morning. The locals loved them. A good ol’ time was guaranteed—a timeless characteristic you’ll still find true when you catch the band playing today.
Although none of the band members drive a Cadillac, the name holds meaning. Sullivan explains that he was inspired by a bar when driving through
Cadillac Willy on stage at The Bay restaurant in Santa Rosa Beach, Florida
an endearing neighborhood outside Memphis, Tennessee. The vintage sign out front read “Cadillac Willy’s,” and when he brought it up to the band, it just clicked. There was a unanimous feeling that the name captured the band’s soul—it sounded cool while still encompassing their easy-going nature.
The band’s greatest differentiator is their unique sound. When they formed in 2000, other bands in the area were playing traditional beach music. They took an alternative approach by sourcing inspiration from classic rock and jam bands, performing songs by the Rolling Stones, The Doors, Grateful Dead, Widespread Panic, and J. J. Cale. There’s also an unexpected element of novelty that makes each show exciting; you never know which band members will be performing, which makes each night noteworthy.
Alabama”—although you might convince them with a generous tip. At its core, Cadillac Willy is a Grateful Dead cover band with an audience-centric disposition and twist.
Still, the band has a few lighthearted rules to stay true to their jam band roots. To this day, they have refused to play “Brown Eyed Girl” or “Sweet Home
The members admit that, in their early days, they were known for taking long breaks during their sets. It wasn’t unusual to play a few songs live before retreating to the bar for a drink and putting on a gig mix of live recordings from New Orleans. Even so, the bars loved Cadillac Willy because they brought the crowds. High energy and good vibes were the standard, and their loyal local following always showed up to buy drinks (and tipped well).
The band has a reputation for having fun. “We don’t take ourselves too seriously, but we also value performing well and improving our sound,” they say. Money is never the focus. Although a few band members play music for a living, it’s always an exciting moment of unbridled entertainment when Cadillac Willy comes together.
After playing together for almost twenty-five years, performing is second nature. So much so that the band only practices if they plan on adding a new song to the lineup. Even that typically involves a text a few days before a performance with the instructions, “Learn this song,” and a link to Bonjean’s YouTube page with a tutorial.
By keeping Cadillac Willy as a hobby, the band has preserved its sense of good energy, no disagreements, and classic sound. While the core members have shifted throughout the years, the band has always sought to bring on better musicians to enhance their performances. Bonjean says the new rule is that when someone leaves the band, their replacement has to be younger and better.
Moreover, success is inevitable when you love what you do. The band has received numerous awards over the past twenty-four years, including the Best Jam Band Award at the 2012 and 2013 Beachcomber Music Awards. They were also named Best Dance Band by Beachcomber in 2017 and were inducted into the Beachcomber magazine “Hall of Fame.” Several local publications have consistently named Cadillac Willy the best band on the Emerald Coast.
For those looking to catch the band live, Cadillac Willy consistently gigs at Red Fish Taco in Blue Mountain Beach, Florida. Although you may never know who will be sitting in on the set (past guests have included Emeril Lagasse, Eric Lindell, Allman Brothers bassist David Goldflies, and Edwin McCain), the current lineup includes Metz Barnes on lead vocals and keys, Shawn Shackelford on drums, Louie Antoon on Latin percussion, Clayton Bonjean on lead guitar, John David Sullivan on guitar and vocals, and Ricky Stanfield on bass.
As Cadillac Willy approaches its twenty-fifth anniversary, its members’ goal remains simple: keep making music together for as long as possible. With the vision of creating a fresh set of original songs to celebrate its deep-seated history, Cadillac Willy shows no signs of slowing down. After twenty-four years of jamming and evolving, the future promises more of the same—the joy of playing, the rhythm of collaboration, and spirited performances on stage.
Buckle up. This is just the beginning for Cadillac Willy.
To connect with Cadillac Willy, please visit CadillacWilly.com to learn more about upcoming performances and the band’s deep-seated history.
My mission extends outside of my business to my desire to empower and lift the voices of female entrepreneurs and the amazing work they do.
—Kathy Kuo
Kathy Kuo, owner and founder of Kathy Kuo Home, embodies the idea that everyone should love and feel comfortable in their surroundings. Kuo wears multiple hats, including designer, entrepreneur, and mother, and strives to provide a premier destination for all things interior design. This holiday season, Kathy Kuo Home provides a Decor & Gift guide perfect for anyone in the gifting spirit. Filled with kitchen staples, gifts for hosting, festive decor, and much more, this gift guide provides all you might need for a home refresh!
To see more from the Decor & Gift Guide, visit KathyKuoHome.com and follow @kathykuohome on Instagram.
Photo courtesy of Kathy Kuo Home
BOOK CLUB
THE READERS CORNER
for purchase from most
booksellers. To see more from Assouline, visit Assouline.com and follow @assouline on Instagram.
Infusing a retro and modern twist on the California oasis known as Palm Springs, Assouline’s new Palm Springs coffee-table book boasts vibrancy, character, an insider’s look into the place Frank Sinatra called home for over fifty years, and much more. “Palm Springs is a time-bending destination that is, to put it simply, fun,” says the publisher of this installment in its renowned Classics Collection of destination books. “This desert oasis is brought to life through its colorful inhabitants and bold style.”
American fashion designer Christian Siriano takes readers through a series of breathtaking designs worn by well-known celebrities to red carpet events worldwide in his new coffee-table book The New Red Carpet. After launching his first collection in 2008 and studying under Vivienne Westwood and Alexander McQueen, Siriano has successfully created a name for himself by crafting groundbreaking fashion designs and styling some of pop culture’s most prominent icons. Following his debut coffeetable book in 2017, Dresses to Dream About, fans have been anticipating a new project to showcase his stunning works. They will not be disappointed with this addition. His latest publication, in partnership with Rizzoli, celebrates the fashion and entertainment world and emphasizes the evolution
by morgan power | photography courtesy of rizzoli
Hannah Waddingham on the red carpet at the 2021 Emmy Awards
Photo courtesy of CBS Photo Archives/Getty Images
of fashion and design craftsmanship in an everchanging world.
Throughout the creative process of his designs, Siriano consistently showcases key themes, often with every detail tailored to the person or event he is styling. His designs reflect diversity, inclusion, and body positivity, carefully crafted to fit the body and personality of his design subjects. With iconic stars such as Celine Dion, Angelina Jolie, Janelle Monaé, Drew Barrymore, Jennifer Lopez, Kortney Kardashian, and many more A-List celebrities, Siriano possesses a strong talent for designing to match each individual’s aura, allowing each one to shine in their own bold and unique way. This emphasis on diversity and body positivity ensures that everyone can find inspiration in Siriano’s designs regardless of their shape, size, or background.
His success is a testament to pouring your heart into what you love, and he seems poised to continue thriving in the ever-evolving fashion industry through his passion and creativity
The New Red Carpet gives readers an inside scoop on many quintessential events by providing exclusive interviews, behind-the-scenes photos showing the process from the fitting to the carpet, insight into Siriano’s thoughts and design process for each outfit, and much more content that makes this coffeetable book a work of art and storytelling. Some of the most talked-about red-carpet moments are covered, giving viewers a pop culture diary of looks to remember. With explanations of why he styles things a certain way, you can see the careful craft and collaboration behind every Christian Siriano look.
Janelle Monaé at the 2019 Met Gala
Photo by Sean Zanni/ Getty Images
As Siriano recently celebrated the launch of his new book at The Mulberry in New York City on October 10, 2024, he was joined and celebrated by well-known names such as Drew Barrymore, Laura Linney, Laverne Cox, Coco Rocha, Rosie Perez, Billy Porter, and many other special guests. It is clear that Siriano is a force to be reckoned with and has many designs that showcase his true talent in the fashion industry.
Aside from his thriving fashion empire, Siriano has been a host and mentor for Project Runway, authored the best-selling Dresses to Dream About and Dresses to Dream About: Deluxe Edition, and has flexed his muscles as an interior and furniture designer since founding Siriano Interiors in 2019. His success is a testament to pouring your heart into what you love, and he seems poised to continue thriving in the ever-evolving fashion industry through his passion and creativity.
Readers of The New Red Carpet can expect a fresh perspective on fashion and red-carpet events. Siriano not only highlights the beauty of the people he styles but also dives into the deeper narratives that shape the fashion industry today. This book celebrates art, creativity, and the power of self-expression, making it a must-read for fashion enthusiasts and fans of Christian Siriano designs throughout the years.
To learn more about The New Red Carpet, visit RizzoliUSA.com, and follow @csiriano on Instagram.
To see more from Assouline, visit Assouline.com and follow @assouline on Instagram.
Made in Madrid
Assouline’s latest addition to its Chic Series, Madrid Chic, takes readers throughout Spain with author Cristina Carillo de Albornoz, a Madrid native, as a guide for all things culture, gastronomy, and architecture. Immersing readers in a mixture of history and current happenings, this book gives insight into the daily lives of prominent locals while pinpointing notable characters from the past. With artists, exhibitions, remarkable architecture, designs, and more, Madrid Chic will provide an intimate look into the vibrancy of Spanish life. Capturing the beauty of Madrid and its people, Oliver Pilcher also offered a look into this cultural celebration through his camera lens.
To learn more about Miracle, visit MiraclePopUp.com and follow @miraclepopup on Instagram. Interested in visiting The Daytrader? Visit DaytraderTiki.com and follow @daytradertiki.
Voyager Voyager
SEE THE WORLD
Resurrecting the Miracle holiday pop-up bar experience in Seaside, Florida, Miracle is partnering with The Daytrader Tiki Bar & Restaurant to bring a cheer-filled pop-up experience to 30-A! From November 20 to December 30, The Daytrader will be fully decked out with festive decor, special events, tasty treats, and
“Christmas cocktails that are sure to get even the grouchiest Grinch into the holiday spirit.”
Photo courtesy of The Daytrader
MOTION MOTION MOTION MOTION ARTWORK IN MOTION
he Venice Simplon-Orient-Express, A Belmond Train with routes through Europe, proudly unveils the interiors of L’Observatoire by worldrenowned artist JR. This is the first carriage designed by an artist on board and the most exclusive and spacious accommodation type on the train.
Scheduled to join the rake in March 2025, L’Observatoire is an artwork in motion that pays tribute to the train’s rich history of timeless crafts. Drawing inspiration from astronomical observatories and Renaissance Europe’s cabinet of curiosity, the sleeper carriage has been meticulously curated by JR, who has replicated the spirit of his Parisian art studio with personal objets d’art or keepsakes to be uncovered throughout the “studio on wheels.” In the most outstanding accommodation on rails, JR invites guests to immerse themselves in a world that ignites curiosity, a sense of adventure, and introspection.
L’Observatoire, the newest designer carriage on the Venice Simplon-Orient-Express, A Belmond Train
Photos by Ludovic Balay
AN ICON OF ART DECO, REIMAGINED
Known for pushing the boundaries of storytelling through art, JR applies this practice in his curation of L’Observatoire. A critical design component of the Venice Simplon-Orient-Express is the marquetry, which JR reimagined alongside Atelier Philippe Allemand, who brings long-standing knowledge of the legendary train to the project, having worked on its marquetry since 1997. Collaboratively, they have created new motifs featured throughout the carriage, such as an urban cityscape with JR standing on a rooftop, connecting him with his most common canvas, the city streets.
Filled with hidden touchpoints designed to surprise and delight guests, L’Observatoire is an invitation to contemplate the stunning rolling landscapes and rich interiors that spark curiosity and a sense of wonder, reconnecting guests with their inner child. Many remain a mystery, while others will be uncovered over the course of the journey; these personal touches offer guests a glimpse into the artist’s world, inviting them to explore JR’s creative mind while journeying on the world’s most iconic train. Experiencing L’Observatoire means a physical and an imaginary journey, as guests will delve into a living gallery created by one of today’s leading visionary artists.
“FILLED WITH HIDDEN TOUCHPOINTS DESIGNED TO SURPRISE AND DELIGHT GUESTS, L’OBSERVATOIRE IS AN INVITATION TO CONTEMPLATE THE STUNNING ROLLING LANDSCAPES AND RICH INTERIORS.”
RICH INTERIORS RICH
INTERIORS
The carriage interiors flow through several micro-environments, from the bedroom featuring a freestanding bathtub, the adjoining bathroom, a lounge, a library, and a hidden Tea Room. With astronomy at the heart of the design inspiration, two oculi have been added to the bedroom and the Tea Room ceilings, creating a sense of wonder as guests gaze at the sky and the train trundles through Europe. Inspired by camera lenses, the oculus-shaped skylights use wood pieces that rotate to open and close, showcasing exceptional detail and craftsmanship. The bedroom is enveloped in green leather scalloping that resembles leaves, bringing the natural landscapes into the carriage. Evoking an arboreal feel, the scales continue
Artist JR in L’Observatoire
Photo by Charlotte Abramow
L’Observatoire library
Photo by Justin Wheeler
Custom leather scalloping evokes the natural landscape outside.
Photos by Ludovic Balay
across the double bed and freestanding bathtub as if forming a canopy mirroring the stained-glass art. The latter lavishly envelops the freestanding bedroom bathtub, a surprising addition to the carriage, with custom-made leaf patterns inspired by the nineteenth-century art nouveau movement. Green Carrara marble defines the bathing area. Here, stained-glass expert Michael Mayer depicts a typical Venice Simplon-OrientExpress landscape with a twist of imagination by JR. In this surrealist image, the tree trunk is a ladder and its foliage is covered in the artist’s signature eyes.
Original photographs from JR’s travels adorn the hallway, accompanying guests as they walk in a living gallery.
In the lounge, bespoke couches allow for flexible arrangements; travelers can reconfigure the space into a private dining area accommodating up to five people, enabling them to invite guests. JR’s choice of rounded furniture pieces aims to break up the carriage’s rectangular shape, instead accentuating the natural curves of the space. A cocoon-like day bed at window level allows travelers to immerse themselves in the passing landscape and embrace the art of slow travel.
For those who enjoy traveling to other worlds through literature and music, the carriage is home to a library stocked with books by publishers Gallimard, Penguin, and the Adelphi collection, as well as a curated selection of vinyl records for a glimpse into the cultural references that inspire JR.
Hidden behind the library and accessed via a secret door is L’Observatoire’s Tea Room, where an enchanting miniature train installation showcases an intriguing short film. While sitting comfortably in front of the fireplace among the books, guests will discover miniatures of JR’s notable Giants series, including Giants, Rising Up (2023) and Giants, Kikito (2017). This adds another layer of enchantment to the sleeper carriage, encouraging guests to engage with their surroundings on a more intimate level.
PROUD CUSTODIANS OF TIMELESS CRAFTS
L’Observatoire’s interiors are a testament to the exceptional artisans who’ve worked on the Venice Simplon-Orient-Express throughout the years and have brought JR’s vision to life. These craftspeople have evolved into patrons, working tirelessly to preserve the train’s intricate heritage. One of these is world-acclaimed marquetry master Philippe Allemand, who specializes in blending traditional craftsmanship with contemporary design.
“The carriages have traveled through countless decades and eras—so I wanted to find a new way to approach them, maintaining the connection to this deep story,” says JR. “Both my work and the Venice Simplon-Orient-Express are very artisanal, so L’Observatoire felt like a natural fit. Working with artisans, choosing
woods and materials, and discovering motifs was not a constraint because I am interested in making this a timeless artwork—as if I were an artist from the 1920s. I have added some features that are only possible in the twenty-first century, but the fundamental craft is timeless.”
Gary Franklin, vice president of trains and cruises at Belmond, says, “Intended as an ‘artwork in motion,’ L’Observatoire will offer an unparalleled blend of art, luxury, and immersive storytelling. JR’s thoughtful integration of exceptional craftsmanship is evident throughout, resulting in a truly unique and transformative travel experience. Alongside our pre-existing room categories—Historical, Suite, and Grand Suite—this launch underscores Belmond’s commitment to perpetuating the art of slow luxury.”
“THIS ADDS ANOTHER LAYER OF ENCHANTMENT TO THE SLEEPER CARRIAGE, ENCOURAGING GUESTS TO ENGAGE WITH THEIR SURROUNDINGS ON A MORE INTIMATE LEVEL.” INTIMATE
INTIMATE
Art deco-inspired marquetry
Photos by Justin Wheeler
“INTENDED AS AN ‘ARTWORK IN MOTION’, L’OBSERVATOIRE WILL OFFER AN UNPARALLELED BLEND OF ART, LUXURY, AND IMMERSIVE STORYTELLING. JR’S THOUGHTFUL INTEGRATION OF EXCEPTIONAL CRAFTSMANSHIP IS EVIDENT THROUGHOUT, RESULTING IN A TRULY UNIQUE AND TRANSFORMATIVE TRAVEL EXPERIENCE.”
EXPERIENCE EXPERIENCE
L’Observatoire will join the Venice Simplon-Orient-Express in March 2025. The stay will include all meals with a sommelier’s choice of wine and unlimited soft drinks, twenty-four-hour butler service, private in-cabin dining, transfers to and from the train, bespoke amenities, and special surprise touches from JR.
L’Observatoire is now open for bookings. Please visit Belmond.com to contact the reservations team. Follow the Venice Simplon-Orient-Express on Instagram @vsoetrain.
Private dining in style
Photo by Ludovic Balay
JR with marquetry designed in collaboration with Atelier Philippe Allemand
Photo by Charlotte Abramow
By daring to innovate and explore new possibilities that captivate the imagination and exceed expectations, we craft truly unforgettable event experiences.
—Tulipina
A team of floral designers who prioritize evolution and a standard of excellence, Tulipina creates and provides extraordinary floral arrangements for events worldwide. From weddings to holidays and family celebrations, Tulipina strives to create an intimate and exceptional experience for each customer.
Based in New York and Como, Italy, the florist emphasizes a focus on creativity, fusing vibrancy, elegance, luxury, and natural beauty to craft an unforgettable visual for each and every occasion.
To learn more about Tulipina, visit Tulipina.com and follow @tulipinadesign on Instagram.
by Nathan Underwood
Photo
A CULTURAL Gem ON FLORIDA’S WEST COAST
The John and Mable Ringling Museum of Art
BY ANTHEA GERRIE PHOTOGRAPHY COURTESY OF VISIT SARASOTA
Icame in winter for the opera—plus the ballet, the art, the symphony, and more theater than it would be possible to take in if attending a performance every day for a month. But I stayed for the beaches, the vintage shopping, and a brilliant dining scene I had not expected—what a multifaceted destination Sarasota turned out to be!
It may only be the sixty-ninth largest town in Florida, but amazingly, Sarasota has the same number of arts organizations as New York City. And it may be the only destination in the USA, maybe the world, which caters to culture vultures and beach bums in equal measure. So much culture that my hostess—a Manhattan transplant of ten years’ standing—urged me to give up the lazy afternoons and evenings where I delighted in getting sand between my toes to squeeze in just one more city museum—as if!
In the end, I spent more than a week alternating between the two Sarasotas, running around a bewildering array of cultural venues but chilling out every other day in a different beach town; there are so many surrounding this tiny west coast Floridian city in every direction.
It says something that the opera house is right in the center of the compact, walkable downtown—although the former A.B. Edwards theater wasn’t always a palace of high culture. It played host to America’s biggest stars, from the Ziegfeld Follies to Elvis, before the Sarasota Opera took residence in 1984.
You’ll find this handsome theater on Pineapple Avenue; one of the most endearing things about Sarasota is that principal streets have been named for the tropical fruits with which the world associates Florida. Coconut, Lemon, and Orange are other important downtown arteries, while Kumquat Court is a hidden jewel. The area has many smaller theaters, and the startlingly purple Van Wezel Performing Arts Hall, where the big-ticket acts play, is just across the highway. But you’ll have to head ten minutes north toward the airport to find Sarasota’s highest-rated theater, the acclaimed Asolo Rep, which, like the Sarasota Ballet, has its principal home within the Ringling Museum compound.
Before booking any tickets, reserve a seat on the sightseeing trolley tour, which covers almost every point of interest in ninety minutes. You’ll discover Scottish migrants were Sarasota’s original settlers in the 1880s and what the Ringling brothers of circus fame brought to the party a few decades later. Much more than the circus, it happens. While it’s been left to others to bring the actual Big Top to America’s
In the end, I spent more than a week alternating between the two Sarasotas, running around a bewildering array of cultural venues but chilling out every other day in a different beach town; there are so many surrounding this tiny west coast Floridian city in every direction.
circus capital these days, there is much more to Sarasota’s top attraction, the Ringling Museum, than its star exhibit (the biggest and best model circus you will ever see). There is also Ca d’Zan, the lavish Venetian-style mansion built by John Ringling and his wife, Mable, plus astonishing tropical vegetation and a world-class art museum.
What it lacks in grandeur by comparison, the nearby Marietta Museum of Art and Whimsy makes up for in charm. Privately funded by its owner, this is a house of sheer visual fun and joy, from the galleries to the garden. There is no gift shop, cafe, or entrance fee—just an invitation to donate. Marietta was created out of love and was never intended as a profit-making attraction.
Speaking of outdoor art, the Marie Selby Botanical Gardens, named one of the world’s most extraordinary destinations by Time magazine, pays tribute to great art and the glories of the natural world. When I went to see works by the legendary Yayoi Kusama in its art gallery, I found many installations inspired by the great Japanese contemporary artist strung outside among the plants. The orchids, butterflies, and banyan trees are not to be missed on any visit. At The Museum of Botany & the Arts in the historic Payne Mansion of the Selby Gardens, a
Above: A circusthemed mural at the Ringling Museum
Left: Myakka State Park Canopy Walk
Above right: An aerial view of Downtown Sarasota
new exhibition, George Harrison: A Gardener’s Life, will run from February 9 through June 29, 2025, showcasing the ex-Beatle’s passion for horticulture that he indulged at his British estate. Another new exhibition, Patti Smith: A Book of Days, is on view from November 9 to August 31, 2025, at the Historic Spanish Point campus in Osprey. The poet and former rocker is now the Selby Gardens’ artist in residence.
While the opera festival runs in February and March, November’s season opener, the Fall Verdi Concert, featured favorite arias from the world’s most beloved composer of the sung word. Visitors can look forward to The Barber of Seville, The Marriage of Figaro, and back to Verdi to finish the season with Stiffelio in the second half of March. Early birds get a double bill; the festival kicks off with ten performances of Cavalleria Rusticana and Pagliacci on the same night.
Before leaving downtown in your flip-flops, beach towel in tow, don’t neglect to visit vintage emporia The Treasure Chest, known locally as SPAARC for the domestic and sexual violence victims’ charity it supports, and The Exchange, which benefits the local arts community. You’re not done with vintage shopping even when you hit the beach. Bargain-hunting
hones the appetite for lunch at Shore, Mar Vista, or Euphemia Haye, although it would be hard to beat the more casual seafood delights on offer at the Waterfront on Anna Maria Island. Utterly laid-back, the charm of this slow-paced little resort is in its old jetty overlooking the rock-strewn and flower-bedecked beaches. There is more actual sand back on Longboat Key—look for the wild, semi-hidden village beach—and the closer-in Lido and Siesta Keys.
Fine dining options abound on Main Street, which is worth visiting for its art deco architecture and the Peruvian eats at Selva, particularly on the weekend for America’s longest-running farmer’s market. Another dining hub is St. Armands Circle, a shopping area within a five-minute ride of downtown via the free city shuttle. Crab and Fin is a favorite here, and it is expected to reopen in early December 2024 after recovering from Hurricane Milton. Still, my most memorable meals were in two restaurants whose authentic fare took me far away to another place. One only as far as Miami Beach, admittedly—home of the mid-century legend Wolfie’s Deli, which has reappeared in Sarasota’s evolving Arts District. As for South Sarasota favorite Sardinia, chef patron Dino Carta’s rustic Italian dining room and a maitre d’ from Florence transported me across the ocean to the eponymous Mediterranean island. After two hours tucking into ravioli with pecorino and orange zest, plus wild mushrooms served in lacy Parmesan baskets, it was a relief to find I had not actually left town once my authentic Sardinian dinner was done; there was so much still to see and do.
Even when I couldn’t manage to bag a ticket for the ballet, it followed me across the pond—this is a company so talented they were invited to make their international debut at London’s Royal Opera House this summer. I went to see them in Covent Garden and wished I could have followed them all the way home to Sarasota.
Sarasota County is actively recovering from Hurricane Milton, with impacted areas progressing daily in their restoration efforts. Visitors can still enjoy Sarasota’s many unaffected and newly accessible areas, like the barrier islands, including Siesta Beach. There is strong optimism that beloved places like St. Armands Circle will soon be fully restored, welcoming back guests to enjoy cherished events and traditions in the coming months. Find more information to help plan your trip at VisitSarasota.com.
The Sarasota Opera House
Versace by Rothenthal Butterfly Garden Service Plate, 13 inch
Wildflower Soul
Boasting large windows and a luxurious indoor pool, Wildflower Farms is the perfect getaway to reach ultimate relaxation while also enjoying an abundance of winter festivities and tributes. To inquire about your stay at Wildflower Farms, visit AubergeResorts.com and follow @wildflowerauberge on Instagram.
The holiday season is brought to life through Wonderland by Auberge, a one-of-a-kind luxury hotel experience hosted at Wildflower Farms. Nestled on 140 acres in New York’s Hudson Valley, Wildflower Farms curated an “artful holiday scene” that emphasizes the natural beauty of the surrounding nature and greenery and celebrates local artisans. Wildflower Farms worked with renowned landscape designer Lily Kwong to create a winter wonderland emphasizing the breathtaking views of the farm. Integrating nature, design, festive fun, and interactive experiences for guests is a perfect opportunity to reconnect with family, nature, and yourself this season.
Photo courtesy of Wildflower Farms, Auberge Resorts Collection
ARTISANAL for the Holidays] T REATS
Story and photography courtesy of Walton County Tourism
INDIGENOUS CHOCOLATE BRINGS CHOCOLATE-MAKING TO WALTON COUNTY
At Indigenous Chocolate in Freeport, Florida, owners Brent and Monique Evans bring their passion for making fine-quality chocolate to the local community. The shop’s slogan is “Born in Alys Beach, Florida—Rooted in the South,” a nod to the couple’s own roots. The Evanses were born and raised on the Gulf Coast and began their small-batch chocolate-making business in Walton County.
The pair’s interest in chocolate-making began about seventeen years ago when they were tasked with making a dessert for a couples’ dining event. They chose to make a flight of small chocolate dishes, which launched Brent’s passion for exploring chocolate, explains Monique, whose background includes forty-eight years of home cooking and thirteen years in the food industry.
Their journey into crafting exceptional chocolate took them from running a cottage food industry out of their Alys Beach home to operating a commercial, wholesale brick-and-mortar operation in Freeport. They also work hard to support local charities, including the Destin Charity Wine Auction Foundation.
Visitors can enjoy a unique and delectable experience at Indigenous Chocolate, another example of a local establishment adding something unique to the Walton County community.
All Indigenous Chocolate is made on-site in the Freeport shop at 1245 Old Jolly Bay Road, A105. The shop’s products include chocolate bars, colorful and artfully crafted bonbons, and a tea made from cacao husks. Their products can also be purchased at nearby 30-A locations, including Fonville Press Market + Cafe in Alys Beach, Sweet Henrietta’s in Inlet Beach, and Modica Market in Seaside, as well as online at IndigenousChocolate.com.
An Indigenous Chocolate bar includes only two ingredients: cacao beans and organic sugar. The environmental factors, or terroir, in which a cocoa bean is produced affect the chocolate’s flavor. “Soil and environment inform the flavor of the beans,” says Brent. “The bars are meant to be eaten slowly and savored.” The taster can detect flavor undertones like coconut, fruits, and spices.
“All the bars are basically like vintage wine,” explains Monique. “Every year they grow grapes to make wine is different; every year they grow cacao beans is different from the last.” This means the various chocolate products are always taking on new and interesting flavor profiles.
The Evanses source quality cacao beans from Bolivia, Fiji, and Tanzania. The beans are indigenous to these places, hence the company’s name, Indigenous Chocolate. “All of our beans are mindfully and ethically sourced,” Brent says. Issues like fair wages for farmers are important in the industry because those farmers will, in turn, want to grow more and provide a better-quality product.
The process of making high-quality chocolate begins with dry and fermented cacao beans and goes through many stages to achieve the final product: a nice, shiny chocolate bar that snaps crisply when broken.
Indigenous Chocolate offers tasting workshops at its facility. Guests can learn more about growing and harvesting cacao while tasting six single-origin bean-to-bar chocolates. The tasting portion of the workshop is guided, encouraging tasters to evaluate the flavors.
Visitors can enjoy a unique and delectable experience at Indigenous Chocolate, another example of a local establishment adding something unique to the Walton County community. These quality products bring awareness to ethical and sustainable practices in other parts of the world while giving residents and visitors a reason to slow down and savor something good.
For more information about the tasting workshops, products, and store hours, call (225) 315-7808 or visit IndigenousChocolate.com.
Cortney Bishop is an acclaimed Charleston-based interior designer known for her timeless yet eclectic style. Most recently, she has expanded her focus beyond living spaces to launch a new concept: album. Part installation, part experiential e-commerce platform, album is a collection of distinctive art, design, and fashion hand-selected by Bishop herself. With limited drops—typically two to three times per year—she curates a “track list” of art, design, and fashion; each launch is styled in stunning vignettes and set to the tune of a particular song. Since its inception in 2022, the platform has released five drops featuring artists like Jocelyn Hobbie and Fletcher Williams III. Expert design comes from the intersection of pieces that tell powerful stories, which is why each drop features hand-selected vintage, antique, or custom-made works. This is the ultimate style edit for those who want to live creatively every day. Don’t miss a beat: album is the way of the future.
To learn more about album and Cortney Bishop Design, visit AlbumbyCB.com and CortneyBishop.com and follow @cortneybishopdesign on Instagram.
Photo courtesy of Cortney Bishop
The holidays are here! It’s the season of giving, and whether you’re searching for a myriad of gifts for everyone on your list or just seeking that one special item for someone you love, the VIE team has curated its annual Holiday Gift Guide to help with ideas and unique presents for women, men, kids, and the home. We love the creativity of these artists, designers, jewelers, booksellers, game enthusiasts, and so much more. Peruse our list and go on a journey through a virtual highend shopping experience that is sure to inspire. Who knows—you might find something for yourself, too! Merry Christmas and Happy Holidays to all!
VIE 'S 2024 GIFT GUIDE
Aréthuse Pendant in Clear Crystal, Vermeil us.lalique.com – $280
Heirloom Signet in Ocean realfinestudio.com – $2,290
Photo by Bastardo Studio
25 SEASON
DEMETRIUS FULLER MUSIC & ARTISTIC DIRECTOR
YOUR SYMPHONY EXPERIENCE ... REDEFINED
The Grinch in Concert
Saturday, Dec. 14 | 7:30 PM
Destin-FWB Convention Center
TICKETS: FROM $40 PER PERSON
Bring the whole family to experience How the Grinch Stole Christmas live with Sinfonia Gulf Coast performing the film score as the movie unfolds on screen. Relive this beloved holiday classic about The Mean One and rediscover the true spirit of the season.
BIG BAND HOLIDAY
Sunday, Dec. 8 | 10:30 AM
Henderson Beach Resort
TICKETS: FROM $125 PER PERSON feat. Morgan James
Celebrate the season with Morgan James' soulful holiday concert featuring Broadway hits, timeless classics, and original music. Don't miss this magical performance with her stunning vocals, guaranteed to brighten your holidays. This event includes an elegant holiday brunch and Bloody Mary & Mimosa cash bar.
PRESENTING CONCERTS SPONSOR:
PRESENTING MEDIA SPONSOR:
CLASSICAL CONNECTIONS PRESENTING SPONSOR:
Proceeds benefit Sinfonia Gulf Coast and its music education and community engagement initiatives throughout Northwest Florida.
32ND SEEING RED WINE FESTIVAL IN SEASIDE, FLORIDA
Celebrating its 32nd anniversary, the SEASIDE® Seeing Red Wine Festival has become a sell-out event, attracting wine connoisseurs and novices alike. Recognized as one of the “Top 10 Can’t-Miss Fall Wine Festivals” by Fodor’s Travel , the 2024 festivities took place November 7–10, kicking off with a vintner dinner at Bud & Alley’s and Friday night’s Al Fresco Reserve tasting featuring a stellar vintner lineup and bites by Chef Jim Shirley, whose Great Southern Café, 87 Central Square, C-Bar, b.f.f., and Meltdown on 30A have become town staples. After a spirited “Battle of the Somms,” Saturday’s main event was the Grand Tasting, during which vintners and purveyors of delicious food lined Central Square for a wine walkabout to remember. Guests said farewell at the 18th Annual Celebration of Bubbles, which featured a variety of sparkling wines and more, hosted by 87 Central Square and the Chef Jim Shirley team.
Celebration of Bubbles at 87 Central Square by Great Southern Café in Seaside, Florida
Photography this page and next by Hunter Burgtorf
Chef Terrance, Chef Jim Shirley, Chef Michael Mix, Jon Shirley, Chef Josh “Rock” Higgins, and Chef Ben Steeno
Bri Anderson, Maureen Higgins, and Madison Shirley
Lian Pickens and Jordan Staggs Renegade Lemonade
Seaside, Florida, cofounder Robert S. Davis with his son Micah Davis and daughter-in-law Tatiana Davis at Robert’s birthday celebration
Vintner dinner at Bud & Alley’s
Erica and Wyman Pierce
Seaside visionaries Daryl and Robert Davis
Cheers to another incredible year of Seeing Red and many “Happy Birthday” wishes to Seaside’s cofounder, Robert S. Davis, who also celebrated his eighty-first birthday over the weekend!
Photography this page and previous by Jeremy Harwell, courtesy of SEASIDE®
IT’S THE HOLIDAY SEASON
BY MYLES MELLOR
Then the Grinch thought of something he hadn’t before!
‘Maybe Christmas,’ he thought, ‘doesn’t come from a store. Maybe Christmas, perhaps, means a little bit more!’
—Dr. Seuss, How the Grinch Stole Christmas!
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To learn more about Clay Garden & Gifts, visit Clay30A.com and follow @clay30a on Instagram.
Au revoir!
BEFORE YOU GO . . .
Clay Garden & Gifts is a “native plant garden center specializing in container gardening, outdoor furniture, and gifts,” located along Scenic Highway 30-A in Seagrove Beach, Florida. Are you looking to add some holiday cheer to your home this season? Clay is the perfect place to find not only plants but also artisan candles, lotions, jewelry, pottery, artwork, books, crosses, and so much more. You can find the perfect gift for nearly everyone on your list and get some home and garden inspiration while you’re at it! Offering seasonal decor that will bring the holiday spirit to life in your home and year-round, Clay truly has it all.
