VIE Magazine April 2025

COCKTAILS & CUISINE

ALYS SHOPPE RETURNS

We are thrilled to announce the return of Alys Shoppe to Alys Beach Town Center. Now located within The Della, Alys Shoppe will provide a curated selection of logo wear and accessories to elevate a coastal lifestyle experience.

YOUR VIEW, OUR PASSION.

E. F. San Juan’s renowned wood millwork creations are complemented by the highest quality windows and doors. Our craftsmen work seamlessly with the most trusted providers of impactrated doors and windows, such as Weather Shield®, to create custom homes that masterfully combine security, beauty, and function.

A BOHEME DESIGN

PHOTO BY STEPHANIE DISNEY

PHOTO BY STEVE MANGUM

On the Cover

With a longtime love of food and cooking and a culinary background that has taken him across the globe, from award-winning restaurants to high-end resorts and more, Chef Tory McPhail is a force to be reckoned with. The James Beard Foundation Award winner for Best Chef: South is now helming three Gulf Coast restaurants as the new executive chef and director of culinary for Quest Hospitality Concepts. Owned by Jeremy and Anglea Walton, Quest is the muscle behind The Citizen and Fonville Press in Alys Beach, with a brand-new concept coming this summer that readers will want to learn more about in our feature story on page 24. Cheers!

Photo by Hunter Burgtorf

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.

114 LOGAN LANE, SUITE 4 SANTA ROSA BEACH, FLORIDA 32459 PUBLISHED BY

THEIDEABOUTIQUE.COM INFO@THEIDEABOUTIQUE.COM

TULIPINA HAS BECOME KNOWN WORLDWIDE FOR ITS INCREDIBLE FLORAL INSTALLATIONS FOR LUXURY WEDDINGS AND EVENTS. FOUNDER AND LEAD DESIGNER

FEATURE

24 A Quest for Culinary Greatness

BON APPÉTIT! 23

32 Petite pause: Estiatorio Milos

34 A Vegetarian’s Delight: A Potpourri of Spring Sips and Bites

44 Petite pause: The Beaudry Room at Conrad Los Angeles

46 Dreams Come True in the Village: Artistic History Meets World-Class Cuisine

52 Cocktails, Southern Style

55 L’intermission: The South of France Meets Brickell

56 South Walton Chef Nikhil Abuvala Earns

2025 James Beard Award Nomination

L’AMOUR 61

62 A New England Wedding Paints an Autumnal

Masterpiece: Mr. and Mrs. Crowley

68 Petite pause: Japón at The Setai Miami Beach

70 An Affair to Remember: Mr. and Mrs. Smith

76 A Gulf Coast Love Story: Mr. and Mrs. Alumbaugh

81 L’intermission: Elevating the Art of Chocolate

82 Graytful to Be with You: Mr. and Mrs. Saffel

88 Petite pause: Emeril’s Restaurant New Orleans

90 A Sentimental Day: Mr. and Mrs. Accola-Sous

96 Waiting Well

100 In Full Bloom: Life Is Beautiful with Tulipina

103 Petite pause: The Collab at THesis Hotel Miami

VOYAGER 105

106 Caribbean Cuisine by Land and Sea

111 L’intermission: Unique Dining Experience in SoHo

112 Savor the South Walton Beaches Wine and Food Festival

C’EST LA VIE CURATED COLLECTION 118

LA SCÈNE 126

KIANA UNDERWOOD IS JUST GETTING STARTED!

Photo by Umberto Armiraglio

CREATIVE TEAM

CEO/EDITOR-IN-CHIEF/CREATIVE DIRECTOR LISA MARIE BURWELL Lisa@VIEmagazine.com

FOUNDER / PUBLISHER

GERALD BURWELL Gerald@VIEmagazine.com

EDITORIAL

EDITOR

JORDAN STAGGS Jordan@VIEmagazine.com

CONTRIBUTING WRITERS

MEGHAN RYAN ASBURY, HAILEY BETHKE, SARAH FREEMAN, ANTHEA GERRIE, MAMRIE HART, ELLEN KANNER, LAUREN LOVATT, MYLES MELLOR, CAROLYN O’NEIL, SUZANNE POLLAK, COLLEEN SACHS, FARAH ROHMAN SAFFEL, BELINDA SMITH-SULLIVAN, XENIA TALIOTIS

ART AND PHOTOGRAPHY

ART DIRECTOR

JACK KIRKENDALL Jack@VIEmagazine.com

GRAPHIC DESIGNERS

ANNA SIMPSON HANNAH VERMILLION

CONTRIBUTING PHOTOGRAPHERS

UMBERTO ARMIRAGLIO, LAUREN ATHALIA, HUNTER BURGTORF, RUBEN CABRERA, ROMNEY CARUSO, LIZ CLAYMAN, KATIE DESANTIS, STEPHANIE DISNEY, HANNAH DREW, EMILY DYER, GREG FINCK, JACK GARDNER, GARY HE, KAILEY KERCHER, BRENNA KNEISS, JEFF LANDRETH, MARK LITTLE, STEVEN MANGUM, LAUREN MCDUFFIE, ERIC MEDSKER, CARLO PIERONI, ROMONA ROBBINS, SHELLEY SWANGER, CLAIRE THOMAS, NATHAN UNDERWOOD, LEAH VANHOOSE, JOSE VILLA, DAVE WARREN, CHANDLER WILLIAMS, EPIC PHOTO CO., GETTY IMAGES, GREDDINS VISUALS, KATHLEEN BALLARD PHOTOGRAPHY, KAYLA RASHELLE PHOTOGRAPHY, MODUS PHOTOGRAPHY, SHUTTERSTOCK, STM PHOTOGRAPHY, TARA BERNERD & PARTNERS, WORLD RED EYE

ADVERTISING, SALES, AND MARKETING

ADVERTISING & DIGITAL CONTENT MANAGER

MORGAN POWER CLAYBOURNE Morgan@VIEmagazine.com

MARKETING MANAGER

LIAN PICKENS

BRAND AMBASSADORS

LISA MARIE BURWELL Lisa@VIEmagazine.com

MARTA RATA Marta@VIEmagazine.com

TO GATHER

The Essence of Life

We’re all naturally social creatures with an innate desire to connect, so it’s no wonder our annual Culinary Issue feels so alive. From crafting new recipes to catering spectacular weddings, chefs and restaurants are cooking up pure joy for our taste buds, so you’re in for a delicious treat. Over the past decade or so, I’ve often felt that the culinary scene has been pushing new boundaries with food preparation and presentation. At times, the food was so artfully presented that it looked too good to eat—until I took my first bite and realized that I’d never tasted anything so good.

This occurred in New Orleans last year when we were working on a feature cover story for longtime friend and advertiser Susan Lovelace of Lovelace Interiors about her roots in the city. We experienced a leisurely four-hour dining event with a set tasting menu at the newly reimagined Emeril’s restaurant, with Chef Patron E.J. Lagasse helming the kitchen. The evening’s conversation, laughter, and joy epitomized what gathering is all about. As the son of the iconic celebrity Chef Emeril Lagasse, E.J. had big shoes to fill. His talent, steadfast demeanor, and consummate professionalism have earned him accolades as one of the best chefs in the country. Honing his skills at two three-Michelinstarred restaurants—Core in London and Frantzén in Stockholm—and armed with a degree from his father’s alma mater, Johnson and Wales University in Rhode Island, E.J.’s future is bright! We were thrilled to feature Emeril and E.J. on our July 2024 cover and in our second luxury coffee-table book, COOK: Cocktails. Cuisine. Culture. by VIE.

Another gathering event for me last year was attending my nephew’s wedding in the quintessentially charming New England town of Ogunquit, Maine. No one does fall foliage better than Maine during the early days of the season, and spending time there with family was a delightful excursion filled with connections, memories, love, clam chowder, and lots of lobster rolls. We stayed at The Dunes on the Waterfront, a serene cottage hotel

experience that takes you back in time. The property features twenty-one bright and airy coastal cottages, evoking the dreamy feel of summers past. Please read newlyweds Bobby and KeYana Crowley’s love story in “A New England Wedding Paints an Autumnal Masterpiece,” and stay tuned for a piece on The Dunes in our May Issue!

So much goodness is packed into this issue that it is worth savoring. More culinary royalty graces the pages as we celebrate Chef Thomas Keller’s launch of The Garden at Bouchon Coral Gables on March 13. This alfresco dining experience is sure to be a gathering place for many to make incredible memories among a lush tropical oasis at the landmark La Palma building.

Other seasoned culinary veterans in this issue include Chef Jim Shirley, who owns and operates eight restaurants in our beachside hamlet in Northwest Florida and is the author of Good Grits: Southern Boy Cooks cookbook, available on Amazon. Newer chefs and restaurants also abound, such as Chef Nikhil Abuvala, who just opened his fourth restaurant and has been named a semifinalist for the James Beard Foundation Award for Best Chef: South this year. Our cover star, Chef Tory McPhail, received the award in 2013, and we’re excited to welcome him to the area as the new executive chef and director of culinary for The Citizen and Fonville Press in Alys Beach and a brand-new sports tavern, Scout, coming soon to Watersound.

We hope this array of interesting stories from food scenes far and wide will satisfy all your cravings. Bon appétit, y’all.

To Life and Gathering!

—Lisa Marie Burwell CEO/Editor-in-Chief/Creative Director

Top and bottom: Jordan Staggs and Lisa Burwell at our 2024 COOKbyVIE book signing at Fonville Press, where we rolled out the pink carpet to celebrate.

Photos by Hunter Burgtorf

Middle: VIE team and Susan Lovelace with Chef E.J. Lagasse in the kitchen at Emeril’s New Orleans

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: WHAT WAS THE MOST UNFORGETTABLE DISH OR DRINK SERVED AT YOUR WEDDING?

Director of Marketing

@morganpclaybourne

The most unforgettable dish at our wedding was definitely our cake! We had a three-tiered cake with two layers of red velvet and one layer of classic wedding cake. Choosing our cake was one of our favorite wedding planning moments; we got to sample so many delicious flavors, and it was such a fun date! We also featured two specialty cocktails: a Berry Margarita and an Old Fashioned, served in personalized cups with our dog Cooper’s face on them! The cups said, “With love, Cooper.” This fun and meaningful detail allowed our pup to be part of our big day!

Bride, “A Sentimental Day” @sammiaccola

My favorite dish served at our wedding was the authentic, flavorful Egyptian dinner. I still drool when I think about the Mediterranean grilled lamb and chicken, fresh vegetables, and rice, all in a blend of coriander and garlic spices. I will say, however, that Bebo and I were so busy greeting everyone and dancing that we mainly had it for leftovers the next day—ha!

other restaurants had failed. Through the power of prayer, a happy attitude, and hard work, they are now ranked the #9 Barbecue Restaurant in the nation. It was a special full-circle moment to have their food served at my wedding; when I was in high school, I used to help cater weddings with them and dream about my big day. God has always been so good in giving me the desires of my heart!

Bride, “A Gulf Coast Love Story” @elliemariescott

Undoubtedly, my guests raved over the melt-inyour-mouth brisket from Hot Spot Barbecue in Pensacola, Florida. My aunt Cheri Hlubek and her husband, Jim—who happen to be some of the most kind, generous, and faithful people I know— opened Hot Spot in 2010 in a building where many

CHOOSING OUR CAKE WAS ONE OF OUR FAVORITE WEDDING PLANNING MOMENTS; WE GOT TO SAMPLE SO MANY DELICIOUS FLAVORS, AND IT WAS SUCH A FUN DATE!

Bride, “A New England Wedding Paints an Autumnal Masterpiece” @keyanadeseree

Our wedding had amazing food, including delicious grilled cheese sandwiches and appetizers (shoutout to Cheese Louise & Hearth Market), but my favorites were our desserts and homemade appetizers. Our cake was made by Sasha, a family friend of my husband, Bobby. It was the perfect flavor, and the design was exactly what we wanted. Having our vision come to life was such a treat! My mom also made many of the appetizers herself, but my favorite was the shrimp cocktail—her specialty! Our other desserts were also made by family, which made the day that much more special!

KEYANA CROWLEY

ELLIE SCOTT-ALUMBAUGH

SAMMI ACCOLA-SOUS

MORGAN POWER CLAYBOURNE

CHURCHILL OAKS

THE HEART OF COMMUNITY

In Full Bloom

April is here with new memories to share! As days stretch and the weather gets warmer, we’re excited to share moments of inspiration, growth, and adventure. Join us as we embrace all the possibilities this month offers, and don’t forget to tag @viemagazine in your favorite moments. We’d love to see how you’re making the most of these spring days!

@saladitatacos ¡Amigos y taco lovers! A huge lucha-sized thank you to everyone who joined us for the high-flying, flavor-packed opening day of Saladita Taquería! If you missed out on the action, don’t worry—we’re officially in the ring and slinging tacos Monday–Saturday, 11 AM–9 PM! Get your fix of bold flavors, fresh ingredients, and championship-level tacos. See you at the taqueria, compañeros!

@sydneyfaithphoto As seen on the cover of @viemagazine! The wedding of Meghan Ryan & Lucas Asbury

@bakerdesignco Thank you to @viemagazine for featuring our Alys Beach project Champayne Wishes and Caviar Dreams in this month’s Architecture & Decor Issue! Architect: @dominbockarchitects Builder: @hufhamfarris Cabinetry: @pikeroadmillwork Tile: @sellerstilesrb Wallpaper: @naturalartwallcover Photography: @bgodbee.photographer

@cvhnkids05 Every great event has great partners behind the scenes, and we’re so thankful for @lisamburwell and @viemagazine as our media sponsors for Soirée on the Bay! Lisa and her team help us share the heart of CVHN’s mission with the community, and their ongoing support has made a lasting impact on so many lives. Thank you, Lisa and VIE!

@cvhnkids05 Soireé on the Bay: Act IV was an incredible weekend. We welcomed a stellar lineup of vintners, including @reynoldsfamilywinery, @lando_wines, @broadleyvineyards, @chappellet_ winery, @amici_cellars, @penta_tequila, @eliteworldwideimports, and more, to help us celebrate TWENTY years of CVHN. With handcrafted wines and small-batch tequilas, these drinks were the perfect addition to our emerald Soirée.

@theideaboutique This Alys Beach beauty is a feast for the senses. With light and airy interiors curated by @lovelaceinteriors and stunning views throughout, this home is the perfect escape for those looking for peace and coastal charm. We were thrilled to photograph it for Lovelace Interiors and @viemagazine last year! Photo: @hunterburgphoto Architect: @khouryvogt

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!

VIEmagazine.com

Bon appétit!

THE ESSENCE OF LIFE

Bull & Bear at Waldorf Astoria Orlando is a steakhouse that brings together elegance and creativity. Named one of OpenTable’s Top 100 Restaurants in the US, it’s known for impeccable service and standout dishes like the famous “pasta explosion” and a four-day-prepared fried chicken. Inspired by the original New York City location, the Orlando outpost exudes warmth with chandeliers, coffered ceilings, and beveled glass windows. Expert sommeliers are on hand to recommend the perfect pairing. Bull & Bear delivers an unforgettable dining experience with top-tier hospitality and bold flavors.

Photo courtesy of Bull & Bear

By JORDAN STAGGS | Photography by HUNTER BURGTORF

Chef Tory McPhail was recently appointed the executive chef and director of culinary for Quest Hospitality Concepts. The company operates The Citizen and Fonville Press in Alys Beach, Florida, and will soon open Scout sports tavern in nearby Watersound.

Opposite top: Quest Hospitality Concepts owners Angela and Jeremy Walton

Photo by Hannah Drew

OPENING two remarkable restaurants WITHIN TWO YEARS IS A CHALLENGE THAT FEW RESTAURATEURS OR CHEFS WOULD CHOOSE TO UNDERTAKE. HOWEVER, WHEN Jeremy and Angela Walton SPOTTED THE OPPORTUNITY TO LAUNCH A NEW casual fine-dining concept IN THE HEART OF THE BURGEONING TOWN CENTER OF Alys Beach, Florida, THEY RECOGNIZED IT COULD BE THE BEGINNING OF SOMETHING truly special.

Four years later, they’re thriving in Alys Beach and expanding their presence in the local dining scene.

Their journey began during the height of the COVID pandemic—a harrowing era for those in the restaurant industry. However, Florida provided opportunities that other places didn’t at the time. After serving as the vice president of resort operations for Alys Beach for five years, Jeremy was eager to pursue his own vision while remaining close to the community he had come to know and love. In January 2021, The Citizen—a coastal tavern with a focus on fresh seafood, oysters, and creative cocktails—marked the Waltons’ first dream come true through their newly established company, Quest Hospitality Concepts.

“The vision for The Citizen was to create a design-forward restaurant where the experience revolves around three key elements: a large, stunning bar, an immersive raw bar, and a wood-burning hearth in an open kitchen,” Jeremy explains. International influences and ingredients reflect the restaurant’s ethos, positioning its patrons as “citizens” of the world, not just the Gulf Coast. “Considering that

many great food cities are located near coastlines, we aimed to draw inspiration for our menus from all those coastal cuisines.”

The Citizen, located at the corner of Scenic Highway 30-A and Mark Twain Lane, quickly became a popular spot for both locals and visitors. However, this was just the beginning, as the Waltons launched the fully reimagined Fonville Press Market + Café about a year later, in the spring of 2022.

“It has truly been wonderful to welcome back so many people who remember and loved the original Fonville Press that closed in 2018,” says Jeremy. “We see those familiar faces returning and embracing our reimagined version. More than anything else, we hoped to recreate that same connection with the

community, and we have certainly introduced it to a whole new audience. It has been such a great feeling to see so many people, whether or not they are familiar with the original, embrace Fonville Press.

He continues, “I believe we’ve only scratched the surface of what Fonville Press can become and are pursuing various high-level initiatives, including the market, coffee shop, café, bakery, and bar, as well as upcoming dinner services. It’s a lot, and we are committed to getting it right. Fonville Press is such a diverse and unique concept, so we are consistently striving to enhance what we currently offer while exploring numerous ideas for additional offerings and experiences.”

Angela adds, “With the revamped Fonville Press, we can cater to a variety of demographics and needs. Whether it’s bachelorette groups or homeowners who come over after the Rosé & Croquet event during the 30A Wine Festival, Fonville Press serves as a place to connect, gather, or simply enjoy a cocktail and chat with one of our talented bartenders.”

Quest recently welcomed a new executive chef and director of culinary to the team. In addition to planning new events in collaboration with Alys Beach and the larger 30-A community, they are expanding Fonville Press’s grab-and-go selection and dinner services on the revamped patio, and extending brunch at The Citizen from Wednesday to Sunday.

Chef Tory McPhail hails from Ferndale, Washington, and developed his culinary career under the guidance of Chef Jamie Shannon at Commander’s Palace in New Orleans. His numerous achievements include receiving the James Beard Foundation Award for Best Chef: South in 2013 and serving as a culinary ambassador for the U.S. Department of State, traveling worldwide. He has arrived at Alys

Fonville Press Market + Café

This photo and above: Photos by Katie DeSantis

Beach after working at notable dining establishments such as the Breakers Hotel in Palm Beach, Florida, L’Escargot and The Picasso Room in London, The Mongoose on St. John in the U.S. Virgin Islands, Commander’s Palace in New Orleans and Las Vegas, and Crazy Mountain Ranch in Livingston, Montana. Chef Tory notes that transitioning from snowy mountains to white-sand beaches has been an adjustment, but he’s excited to join the Quest team and grateful for the warm welcome he has received from staff, guests, and the 30-A community at large.

CHEF TORY NOTES THAT TRANSITIONING FROM SNOWY MOUNTAINS TO white-sand beaches HAS BEEN AN ADJUSTMENT, BUT HE’S EXCITED TO join the Quest team AND GRATEFUL FOR THE warm welcome HE HAS RECEIVED FROM STAFF, GUESTS, AND THE 30-A community AT LARGE.

As old friends and colleagues of Chef Tory, the Waltons are thrilled to welcome him to the Quest Hospitality Concepts team. This team also includes beverage manager Tyler Faust, who has been with the company since day one and continues to introduce exciting new cocktails at both The Citizen and Fonville Press. “Tyler has played a key role in building an incredible team of talented individuals behind the bar and is consistently recognized for creating cocktails that are not only delicious and well-balanced but also intriguing,” says Jeremy. “Hannah, our oyster shucker at The Citizen, has such passion and depth of knowledge. Since joining us, she’s truly brought that experience to life. She is highly engaged and loves to share her expertise and enthusiasm for the oysters and the farmers who support us. We hope everyone finds time to come meet Hannah and enjoy our Oyster Happy Hour every day from 2:00 to 5:00 p.m.”

Join The Citizen for Oyster Happy Hour daily from 2:00 to 5:00 p.m.

Top and middle rows: Photography courtesy of The Citizen

For spring and summer at The Citizen, Angela expresses, “We’re particularly excited about the Mint Ti’ Punch on our cocktail menu. Crafted with Flor De Caña Seco, Rhum Agricole, Wray & Nephew Overproof, mint cordial, and lime, it’s a truly refreshing libation.”

With Fonville Press and The Citizen well established, and Chef Tory on-site, Quest Hospitality Concepts is introducing a brand-new concept at the nearby Watersound Town Center: a high-end sports tavern called Scout.

“Scout will be a sophisticated yet casual sports tavern offering prime steaks, local seafood, and creatively reimagined cuisine,” Chef Tory reveals. “It will make you feel right at home while watching the big game. We’re excited to share more details soon and look forward to opening our doors to the community in the near future.”

Set to open this summer, Scout “embodies the playful spirit and excitement of the sporting world coupled with an established club feel that evokes both timelessness

This page and opposite right: Photos by Katie DeSantis

and familiarity,” says the Quest team. “The menu will showcase the finest classic American tavern fare, featuring an expertly crafted selection of appetizers, salads, elevated burgers, prime steaks, and local seafood. The beverage program includes creative twists on classic cocktails, domestic and imported beers, bourbons, whiskeys, and an eclectic wine list. Guests can expect an inviting atmosphere rich in character and intentional design, highlighted by vintage sports memorabilia throughout. Scout is divided into four distinct, lively spaces for guests to enjoy the complete sports tavern experience, including the bar and lounge, the dining room, the game room, and the courtyard and outdoor lounge, each with its own personality and charm, encouraging guests to sit back and stay a while.”

No matter which Quest establishment guests choose—and we encourage visiting all three—Angela, Jeremy, Chef Tory, and their team aim to provide memorable food, drinks, and hospitality during every visit. Angela says, “We strive to make each experience unique, catering to individual needs—whether it’s enjoying a drink at the bar, dining in the restaurant, celebrating a special occasion, or having a casual weekday meal while visiting Alys Beach.”

Jeremy adds, “Our focus and commitment are centered on creating inviting, design-forward spaces where people can gather around the table and enjoy community through food and drink—environments where meaningful relationships

can be built through memorable experiences. While we seek to expand and enhance our offerings at The Citizen and Fonville Press, we are also excited to be growing with the addition of Scout this summer.”

In addition to collaborating with Chef Tory on developing new items for their menus, the Waltons are working to implement some ideas they’ve had since their opening. Jeremy describes these as “a blend of small design details and enjoyable experiences we can offer inside the restaurants.” At The Citizen, they also aspire to host more custom special events and are working on a dinner series featuring visiting artisans and chefs to create unique, intimate experiences. “We have so many incredible friends and colleagues that we want to host and do some fun events with, ideally starting in the fall,” says Jeremy.

With spring and summer menus and experiences launching, Scout sports tavern set to open this summer, and fall events in the planning stages, Quest Hospitality Concepts is thrilled to help its guests create new memories with each visit. Bon appétit!

Visit CitizenAlys.com and FonvillePress.com to see menus and hours of operation, and follow @thecitizenalys, @fonville.press, and @torymcphail to keep up with the latest news!

Chef Tory McPhail, beverage director Tyler Faust, and the rest of the Quest Hospitality team look forward to bringing a new dinner experience and more events to Fonville Press in 2025.

Estiatorio Milos, a renowned Greek restaurant by legendary chef Costas Spiliadis, has officially made its debut in West Palm Beach, Florida. Known for its fresh seafood flown in daily from the Mediterranean, Estiatorio Milos offers an authentic Greek dining experience with its signature fish marketplace, an elegant yet welcoming atmosphere, and a menu full of Greek classics like whole fish baked in sea salt, lobster pasta, baklava, and more. With a stunning design inspired by Greece’s natural beauty, Estiatorio Milos has quickly become a must-visit culinary destination in the heart of the Flagler waterfront district.

To learn more about Estiatorio Milos, visit EstiatorioMilos.com and follow @milosoflo on Instagram.

Rendering by Tara Bernerd & Partners

“Acclaimed chef Costas Spiliadis introduces his globally celebrated restaurant to the new One Flagler building, adding a distinguished new dimension to West Palm Beach’s vibrant dining scene.”

—Estiatorio Milos

A Vegetarian’s Delight

A POTPOURRI OF SPRING SIPS & BITES

Spring is upon us, and with it comes the promise of warmer days and joyful gatherings.

From graduations to Memorial Day celebrations, the season encourages a fresh approach to entertaining— with vibrant, shareable dishes at the center of every table. Whether serving light bites and playful cocktails or zero-proof sips, this curated lineup is sure to brighten any tablescape. Keeping in mind a plant-based and alcohol-free diet that can easily accommodate our friends and family, we collaborated with several incredible cookbook authors for their favorite snacks and drinks. We are thrilled to share their dishes with refreshing spring concoctions to enjoy guilt-free.

For years, Mamrie Hart, a New York Times bestselling author, comedian, podcast host, and longtime vegetarian, has created mouthwatering meat-free meals and snacks on her social media. Now, she’s sharing them with us in her new cookbook, All I

Think About Is Food , which will be available in April! Meanwhile, award-winning author Ellen Kanner will bring Miami to your table with over eighty sun-drenched, tropical recipes in her new cookbook, Miami Vegan , set to release in May. London-based chef and supper club expert Lauren Lovatt recently released her second cookbook, Plant Academy , in January and is thrilled to share her delicious and visually stunning vegan recipes. We’re thrilled to showcase some of these authors’ dishes and drinks here as we look forward to spring events and family dinners.

Last but not least, nonalcoholic apéritif brand Ghia shared a few spring-forward mocktails so we can raise a glass to good health, longer days, vibrant flavors, and moments worth savoring!

CURATED BY HAILEY BETHKE

Broccoli Salad Summer Rolls

By Mamrie Hart, author of All I Think About Is Food AllIThinkAboutIsFood.com | @mametown

I love raw broccoli. I’ve been known to even bust into a bag of florets on the way home from the grocery store. Considering I like broccoli in its purest form, you better believe I have a soft spot for a classic broccoli salad, like the kind you’d find at a church potluck. Even then, it can be a bit too clunky. We elevate the eating experience here by rolling up a salad into dainty little summer rolls. Extra points if you add violets or other edible flowers. Trust me, these will have your Southern Soiree guests putting their hands to their chests and gasping at their beauty. You might want to have a fainting couch handy.

Serves 4

INGREDIENTS

• 3 cups diced broccoli

• 1 cup diced celery

• 1 cup dried cranberries, diced

• 1 cup fried onions (like French’s or other store-bought)

• 1 cup shredded cheddar

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• Salt

• Pepper

• Package of summer roll wrappers

• Bowl of hot water

• Tahini Sauce (See BYO Baba Ghanoush recipe)

• Extra Credit: Fresh violets or other edible flowers to make them pretty.

DIRECTIONS

This sturdy salad can easily retain its texture after a night in the fridge. So, if you feel like you made too much or your wrist goes on strike from rolling, simply refrigerate and eat tomorrow. Just like a kale salad, raw broccoli needs a bit of a massage. So, in a bowl, drizzle olive oil over the broccoli and give it a little shiatsu! Combine the relaxed broccoli, celery, cranberries, fried onions, and cheddar with the red wine vinegar. Give a toss, and add salt and pepper to taste. At this point, you’ve got a mayo-free broccoli salad, but we’ll make it pretty.

Lay out your rolling station. My setup is a cutting board with a tea towel spread out on it and a large bowl of hot water. You want it hot enough to soften the wrappers but not burn off your fingerprints. One by one, take a summer roll wrapper and dip it in water till it goes clear and pliable. You will want to hold it on either side to keep it spread. Like, if you’ve ever worn a sheet mask, hold it

like you do when you’ve taken it off the plastic and are about to put it on your face. OK, your wrapper is ready. Place it on the tea towel flat, scoop on some of the broccoli salad mix (and flower, if using), spread it across the wrap, tuck in the side, and roll on up. Serve alongside your dipping sauce and feel bad that you are about to destroy your beautiful work.

Excerpted from ALL I THINK ABOUT IS FOOD by Mamrie Hart, copyright © 2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. Photographs © 2025 by Claire Thomas. All rights reserved.

BYO Baba Ghanoush

By Mamrie Hart, author of All I Think About Is Food

AllIThinkAboutIsFood.com | @mametown

Be careful, y’all. Baba ghanoush is a gateway dish for starting to like eggplant. Which is a fruit, by the way! The first time I dipped into some baba, I went in assuming it was a bowl of hummus. I was blown away. What was this earthy concoction? It was smoky. It was creamy. It was my new favorite dip. Before that, I thought eggplant was just an overrated sponge. Whenever I make my own, though, I hate throwing away the beautiful, charred skin just to puree everything. This open-faced take is faster and better looking. Serve it with crackers, lavash, or crusty bread.

Serves 4

INGREDIENTS

• 1 large eggplant

• Olive oil

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 tablespoon sumac

• ½ cup chopped flat-leaf parsley, more for garnish

• 4 tablespoons Tahini Sauce (See below)

FOR SERVING

• Pomegranate seeds

• Hazelnut Salsa Macha (See below)

• Pine nuts

DIRECTIONS

Coat the eggplant in a healthy dose of olive oil and give it a few pokes of a fork so it doesn’t explode before putting it on the grill. Once on the grill, turn it every couple of minutes until it is blackened and tender to the touch of your tongs. If it’s charring up too fast but not done, move to the higher rack off the heat, or grab a cast iron, and let it continue to roast in the closed grill like an oven for 10 minutes or until fully tender. Take it off the heat to let it cool down till you are able to handle it.

Cut a slit down the center of the eggplant and open it up like you’re performing open heart surgery. Dump in your cumin, paprika, sumac, parsley, and half your tahini sauce. Then, take two forks to mix in and almost shred the inside like you would chicken or pulled pork. What you’re trying to do is make the inside creamy and dip-like without breaking the outside skin. When it’s a good consistency, drizzle the rest of your tahini sauce, dust with sumac if you have it, and garnish with more parsley and whatever else sounds good!

TAHINI SAUCE

• ½ cup tahini

• 3–4 tablespoons water, more if needed

• 3 tablespoons lemon juice, more if needed

• 2 garlic cloves

• 1 tablespoon olive oil, more if needed

• Salt

• Pepper

Put everything in a blender or food processor. If you aren’t using one, mince the heck out of the garlic before whisking everything together. If it’s too thin, add more water or oil. Too bland? Perhaps more lemon or a little garlic. Taste and assess; you’ve got this!

HAZELNUT SALSA MACHA

• 4 garlic cloves

• 1 medium shallot

• ½ cup hazelnuts (but could use whichever nut you prefer)

• 3–4 dried guajillo chilies

• 1 cup olive oil

• 1 teaspoon coriander seeds (if you don’t have them, you can use ground)

• 2 tablespoons apple cider or white vinegar

• 1 tablespoon sesame seeds

• 1 tablespoon pepitas (optional)

First, give your garlic, shallot, and hazelnuts a rough chop. We want a little more surface area for toasting, but it’ll eventually go into a food processor, so don’t be too precious about it. Next, remove the stems from the chilies. Break them up a little and discard all the seeds. I break out the pandemic stash of plastic gloves for this!

In a medium sauté pan, heat the olive oil over medium before adding the garlic, hazelnuts, and coriander. If you use ground coriander, wait to add it in the next step. You want to sweat the garlic and lightly toast the nuts and coriander seeds before adding the chilies. Stir for 2–3 minutes, then take off the heat and cool.

Dump all this goodness in a food processor along with the vinegar and sesame seeds. I prefer keeping my sesame seeds raw, but if you want them toasted, go for it. Give it some good blending pulses to get it all combined with still a little texture. You want a salsa, not a sauce. I like to add in some toasted whole pepitas at the end for extra texture. This will store in an airtight container for up to a month, but I doubt it’ll be there that long. Put it on breakfast tacos! Add a dollop to a creamy soup! Use it to make spicy bread crumbs!

Cowboy Caviar

By Ellen Kanner, author of MiamiVegan (coming May 2025) SoulfulVegan.com | @ellenkanner

Cowboys started in Florida. So did cows. It’s a fact. The country’s first cows came to the New World from the Old World. Some credit Columbus, some credit Ponce de Leon, but either way, cows sailed over here from Spain. That must have been a tough trip for a bovine. Cowboy caviar, however, comes from Texas and was created, according to legend, by the director of Neiman Marcus restaurants.

Cowboy caviar contains no cow, no caviar. It’s vegan and always has been, with beans, corn, and peppers traditionally dressed with a little vinegar and sugar for a sweet-sour kind of deal. It’s sort of salad, sort of salsa, with a gentle joke of a name—not too many cows or cowboys shop at Neiman Marcus. Dialing up the lime juice and adding pigeon peas and allspice makes it Miami.

Serves 4–6

INGREDIENTS

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 3 tablespoons fresh lime juice

• 1 teaspoon cane sugar

• 1 teaspoon cumin

• ½ teaspoon allspice

For the caviar:

• 2 cups black-eyed peas, cooked and cooled

• 2 cups pigeon peas or black beans, cooked and cooled

• 2 ears corn (about 1 ½ cups)

• 1 red pepper, diced (about 1 cup)

• 1 jalapeño, minced

• 1 ripe tomato or ½ pint grape tomatoes, diced

• ½ cup mild onion, like Vidalia, sliced, or ½ cup thinly sliced scallions

• Sea salt and fresh ground pepper

• 1 handful cilantro leaves, chopped

DIRECTIONS

In a small bowl, pour in the olive oil, red wine vinegar, lime juice, cane sugar, cumin, and allspice. Whisk together for a minute or two until sugar dissolves and the dressing emulsifies. Set aside.

In a large bowl, combine black-eyed peas and pigeon peas (or black beans), corn, sweet pepper, jalapeño, tomato, and onion. Give a good stir so everything’s mixed together.

Pour the dressing over the beans and corn mixture and stir again. Season generously with sea salt and pepper. The recipe can be made up to a day ahead and kept covered and refrigerated at this point.

Just before serving, add the cilantro, taste again for salt, and toss again.

How to serve: Make cowboy caviar ahead and keep it covered and refrigerated, letting the dressing infuse the ingredients. Cowboy caviar is a happy addition to a picnic, potluck, buffet, or tailgate. It won’t wilt or turn soggy. Serve with flatbread. For a fun party presentation, just before serving, split a Florida avocado and remove the pit. Stuff the well with cowboy caviar. Sprinkle a little lime juice on the exposed avocado halves to keep them looking fresh.

Excerpted from Miami Vegan: Plant-Based Recipes from the Tropics to Your Table by Ellen Kanner. Copyright © 2025. Published by LCIX Editions. Photographs © 2025 by Kathleen Ballard Photography.

Bon appétit!

Fermented Ginger Cheesecake

By Lauren Lovatt, author of PlantAcademy:TheCookbook (Leaping Hare Press)

PlantAcademy.co.uk | @lauren_lovatt

Cashew cheesecakes are a classic in the world of plant-based desserts. Cashews make a fine cream and are one of the most effective ways to make a mascarpone-style cream. This tart uses the power of fermentation to give the dessert a more complex flavor (and also makes the nuts easier to digest). This cheesecake also has a cooked biscuit base to create an interesting, delicious tart that stands apart from the crowd!

Yields: One 20-cm (8-inch) round or square cake

Serves 12

Time: 1 hour, plus minimum 4 hours to set

INGREDIENTS

For the fermented cashew base:

• 200 grams (7 ounces) cashews, soaked for 4 hours in filtered water, then drained and well-rinsed

• 150 milliliters (5 ½ ounces or ⅔ cup) filtered water

• 50 milliliters (1 ½ ounces or 3 ½ tablespoons) ginger or plain kombucha

For the chestnut biscuit base:

• 100 grams (3 ½ ounces or ⅔ cup) chestnut flour, plus extra for dusting

• 150 grams (5 ½ ounces or 1 ¼ cups) gluten-free flour blend

• 1 teaspoon sea salt

• 2 tablespoons coconut sugar

• 180 grams (6 ½ ounces) Vegan Butter or coconut oil, cut into small cubes

• 80 grams (2 ¾ ounces) thick coconut yogurt

For the ginger cream:

• 1 Fermented Cashew Base (above)

• 100 milliliters (3 ½ ounces or scant ½ cup) almond milk

• Zest and juice of 1 large lemon

• 75 milliliters (2 ½ ounces or ⅓ cup) honey or agave

• 20 grams (¾ ounce) piece of fresh ginger, peeled and grated

• 1 teaspoon ground ginger

• 2 teaspoons ground turmeric or 2 tablespoons fresh turmeric juice

• ¼ teaspoon cayenne pepper

• 1 teaspoon vanilla extract

• ½ teaspoon sea salt

• 70 grams (2 ½ ounces) cacao butter, melted

• 150 milliliters (5 ½ ounces or ⅔ cup) coconut oil, melted

DIRECTIONS

Fermented Cashew Base: Blend the soaked and rinsed cashews with the water in a high-powered blender until silky smooth, scraping down the blender jug a few times with a spatula and blending until you have a smooth mix. Transfer to a sterilized large glass jar or bowl and make sure it is room temperature before stirring in the ginger bug or kombucha. Cover the jar or bowl with a loose lid or clean cloth, secure it with string or a rubber band, and leave it somewhere ambient in your kitchen to ferment overnight (do not put the mixture in the fridge). The next day, the mixture should be lightly aerated and ready for the next step.

Chestnut Biscuit Base: Combine the flours, salt, sugar, and cubed butter or oil in a large mixing bowl. Lightly rub the mixture between your fingertips until it resembles breadcrumbs, lightly shaking the bowl from side to side to bring any lumps to the surface and continuing to rub until there are none left. Add the coconut yogurt and mix well using a spoon, then start lightly kneading with your hands. It should form a smooth dough.

Preheat the oven to 180 ºC (fan) or 200 ºC or 400 ºF or Gas 6, and line the base and sides of a round or square baking tin with some baking parchment.

Dust a clean surface with flour and roll out the dough to a thickness of 5 millimeters (¼ inch). You can also press the dough into the base of the tin and use the back of the spoon to smooth it. Prick the pastry with a fork and bake for 15–20 minutes until golden.

Remove from the oven and let it cool in the tin.

EQUIPMENT

High-powered blender

Clean muslin (cheesecloth)

Rubber band or string

20-centimeter (8-inch) round or square baking tin

Ginger Cream: Blend the fermented cashew base with the almond milk, lemon juice, sweetener, and fresh ginger until silky smooth. Add the rest of the spices, the salt, and lemon zest, and blend again. Finally, stream in the melted cacao butter and coconut oil while the motor’s running and blend until well combined. Pour the ginger cream onto the baked and cooled chestnut pastry and set in the fridge for at least 4 hours. Once firm to touch, cut the cake into roughly 12 pieces and enjoy.

Excerpted from Plant Academy: The Cookbook by Lauren Lovatt, Leaping Hare Press, £20.00, Out Now!

The Hi Life Mocktail

Recipe courtesy of Ghia | DrinkGhia.com

WARM FLORALS. SWEET PINE. A LATE AFTERNOON GARDEN PARTY.

INGREDIENTS

• 2 ½ ounces Ghia Apéritif

• 1 ounces tonic

• Crushed rose petal

• Fresh sage leaf

Melonial Mocktail

Recipe courtesy of Ghia | DrinkGhia.com

INGREDIENTS

• 2 ounces melon juice (Honeydew or available equivalent to be prepared beforehand; simply remove skin & seeds, cut into large slices, blend until smooth, & fine strain for juice. A medium-sized, ripe melon yields around 25 ounces or 750 milliliters of strained juice)

• 1 ounce Ghia Berry Apéritif

• 150 milliliters of tonic water

• Garnish with fresh herbs (rosemary or equivalent) and lemon wheel

DIRECTIONS

Pour melon juice, Ghia Berry Apéritif, and tonic water into a glass. Top with ice and garnish with rosemary (or another herb) and a lemon wheel.

DIRECTIONS

Pour Ghia Apéritif into a shaker. Add ice and shake. Add tonic and strain into a chilled coupe glass. Garnish with crushed rose petal and fresh sage leaf.

Goodbye Earl

By Mamrie Hart, author of All I Think About Is Food AllIThinkAboutIsFood.com | @mametown

When I found out my beloved bergamot looked like a wrinkly lime, I was shocked. I don’t know what I was expecting. A spice? A leafy herb? As for my attraction to Earl Grey tea, it suddenly made sense. I’m a self-proclaimed “citrus slut,” so it’s no wonder I gravitated toward the lemon and bitter orange flavorings of Earl Grey, which is scented with bergamot oil.

This drink was created when hanging out at a cooking retreat with one of my Southern chef heroes, Vivian Howard. I was making cocktails for all the ladies attending and had come up with this concoction, simply calling it an Earl Grey Old-Fashioned or something basic like that. But after a night out on Bald Head Island where the whole gang scream-sang “Goodbye Earl” by the Chicks at a karaoke bar, I had found a name.

This drink might look soft, but it’ll knock you on your ass like you’re drinking on rollerblades. So, if you want to temper it, top with club soda.

Makes 1 cocktail

FOR THE EARL GREY BOURBON

Makes enough for 8 drinks

• 16 ounces bourbon

• 4 bags of Earl Grey tea

FOR THE COCKTAIL

• 2 ounce Earl Grey Bourbon

• 1 ounce lemon juice

• 1 ounce honey simple syrup

• Lemon and a really good maraschino cherry for garnish

DIRECTIONS

Put your bourbon in a big mason jar and drop in the tea bags. I like to steep this for 2 ½ to 3 hours. Unlike some more floral teas, Earl Grey can turn bitter quickly if steeped too long. Once it’s tasting right, fish out the tea bags (with tongs, not your hands, you animal).

In a shaker full of ice, combine 2 ounces of the Earl Grey bourbon, lemon juice, and honey simple syrup. Shake until cold, then pour over a big ice cube. Garnish with a lemon, cherry, and the entirety of the Chicks music catalog.

TIP: If this drink hits the flavor notes for you but is a little too strong, you can always treat it like an Arnold Palmer. That is, make your Earl Grey bourbon and top it with lemonade.

Kombucha-Litas

By Lauren Lovatt, author of Plant Academy: The Cookbook (Leaping Hare Press) | PlantAcademy.co.uk | @lauren_lovatt

Serves 2

INGREDIENTS

• Juice of 1 large grapefruit

• Juice of 1 lime

• 250 milliliter (8 ½ ounces or 1 cup) Kombucha

• Icecubes, to serve

• Rosemary spring or twist of lime, to garnish

For the rosemary syrup:

• 1 rosemary sprig

• Grated zest of 1 grapefruit

• 100 grams (3 ½ ounces) agave syrup

• 100 milliliter (3 ½ ounces or scant ½ cup)

• filtered water

For the spiced salt:

• 3 tablespoons smoked sea salt

• 1 teaspoon dried chili (pepper) flakes

• 1 teaspoon ground cinnamon

DIRECTIONS

Rosemary Syrup: Put the rosemary, grapefruit zest, agave, and water in a small saucepan over medium heat and simmer for 10 minutes, stirring constantly, until the mixture thickens. Place a sieve over a small heatproof bowl, strain the mixture through the sieve, and leave to cool.

Spiced Salt: Mix the ingredients together on a small plate. Use the lime or grapefruit juice to kiss the rim of two glasses and then dip the rims in the spiced salt mixture, moving the glasses around gently to make sure enough of the mixture sticks to them.

Now, prepare the glasses with some ice; you can choose how much you like to use. Add half of the grapefruit and lime juice to each glass and top up with kombucha, then drizzle in 1–2 tablespoons of the rosemary syrup. Store the syrup in a sealed container at room temperature for up to 1 month.

TIPS

You can use any citrus here; just think about which herbs may pair well with your choice: this could be orange and thyme, bergamot and sage, blood orange and oregano; the possibilities are endless.

The rosemary syrup can be used in many different drinks where sweetener is required or even served simply as 1 tablespoon in a glass of sparkling water over ice.

“Discover energizing experiences that will ignite your inspiration.”

—Conrad Los Angeles

Experience the perfect blend of luxury and art at Conrad Los Angeles. Designed by legendary architect Frank Gehry, this stylish hotel features 305 modern guest rooms, a rooftop terrace with a private pool, a full-service spa, and locally inspired dining. With stunning views of the Walt Disney Concert Hall and downtown LA, every moment here will inspire and entertain. Whether you’re unwinding in the spa, hosting an event in the state-of-theart ballrooms, soaking up the skyline on the rooftop, or having a drink in The Beaudry Room (pictured here), Conrad Los Angeles is the ultimate retreat.

To learn more about Conrad Los Angeles, visit Hilton.com and follow @conradlosangeles on Instagram.

Photo courtesy of Conrad Los Angeles

Dreams Come True in the

VILLAGE

ARTISTIC HISTORY MEETS WORLD-CLASS CUISINE

STORY AND PHOTOGRAPHY COURTESY OF FIGARO CAFÉ

he renowned Figaro Café, managed by Mario Skaric—who has a background in senior management at The Grill by Major Food Group and The Standard Grill—is set to refresh its image and menu. To accomplish this, the café has appointed Executive Chef Hailey Nissimov, who previously worked at the Michelin-starred restaurant Shmoné. Chef Nissimov brings her unique vision for a modern American menu to Figaro, drawing inspiration from her global travels and culinary experiences.

Located in Greenwich Village, at the crossroads of two famed New York City streets, Bleecker and MacDougal, this is the very place where beat generation pioneers such as Bob Dylan worked on his debut album, where Jack Kerouac hosted his legendary jazz poetry nights, and where Lenny Bruce would unwind after his sets at the Gaslight Café. For owner Mario, the restaurant’s new menu represents the fulfillment of a long-held dream—melding the venue’s storied artistic history with a new level of dining sophistication, offering a timeless experience to a new generation of New Yorkers.

Figaro Café in New York’s Greenwich Village

Photo by Liz Clayman

The newly appointed Executive Chef Hailey Nissimov leads the kitchen, an accomplished chef who refined her skills under the mentorship of Chef Nadav Greenberg at Shmoné. With a multifaceted background as a musical artist and talk show host in Israel, the menu at Figaro reflects her creativity, reimagining American classics and bringing them to new heights.

Small plates meant for sharing include: white anchovies with tomato seeds, olive oil, shallots, and fresh za’atar, served with brioche crisps; the tuna melt with bluefin tuna confit and mango habanero aioli, cascaded with melty Swiss raclette cheese served tableside, packed between crispy butter brioche; and thinly sliced wagyu skewers featuring A5 Japanese wagyu cooked on a Japanese Binchotan grill, served with grilled artichoke heart, herb yogurt, and charred scallion gremolata.

Off the grill, guests will enjoy meats sourced from Pat LaFrieda and cooked on a Japanese Binchotan grill. The steak frites feature a twelve-ounce prime hanger steak au poivre paired with crispy frites, while the delicious twenty-ounce prime bone-in ribeye au poivre is not to be missed.

For large plates, try a twist on a New York classic with the charcoal branzino with kohlrabi “ravioli” and rich crème fraiche sauce with capers, chestnuts, and asparagus, served with lemon brûlée. The cast iron scallops are served with summer corn and garnished with corn tuile, with a white corn soup poured over the dish tableside. For the plant-based bunch, try the lion’s

Photo by Liz Clayman

Executive Chef Hailey Nissimov (bottom right) recently joined the Figaro team to bring a new vision to its menu of modern American cuisine.

Photos by Eric Medsker

mane mushroom steak, served on a bed of forbidden rice and finished with caramel-wild mushroom demiglace and grilled scallion.

And don’t skip dessert! Indulge or make a special occasion of any night when you try the brown butter panna cotta with olive oil and pine nuts, the wild berries cobbler with molten fresh berries, mascarpone, and dark chocolate sorbet, and the lavender-mango pavlova with merengue, mango compote, lavender flowers, yogurt ice cream, and date syrup.

The bar at Figaro Café will feature a creative collection of signature cocktails inspired by New York City dayto-day life, curated by Jeremy Le Blanche (formerly of Thyme Bar in New York and German Gymnasium in London). The emphasis is on utilizing premium ingredients and recognizable American brands, visible in the DoNut Old Fashioned—his take on an Old Fashioned inspired by Dunkin’ Donuts. It features donut-washed rye whisky with osmanthus syrup, ginger Domaine de Canton, chocolate bitters, and salt, garnished with a whole chocolate donut. The Top of the Rock, named after the observation deck at Rockefeller Center, has black sesame-infused whisky, lemon, cherry liqueur, and walnut bitters, finished with soda water and topped with black sesame foam and cherry. There is also an international wine list comprising red, white, rosé, and sparkling options, as well as beers on tap and canned.

Designed by DM Design with Mario Skaric, Figaro Café’s interior blends classic Parisian bistro charm with modern style. The ninety-five-seat dining room features a striking twenty-five-foot Calacatta marble bar, a curated liquor display, and a library ladder for reaching top-shelf bottles. Adjacent, dark circular tables and tan banquettes offer prime people-watching views, with original 1950s Figaro newspaper clippings as wallpaper. The back dining area has chic blue chairs and classic NYC exposed brick. A chef’s counter overlooks the open kitchen, and dark wood flooring ties the space together. Alfresco patio dining is also available in good weather.

Figaro Café is open daily at 184 Bleecker Street, New York, NY, 10012. For hours and more information, please visit FigaroNYC.com or follow @figarocafe on Instagram for more news.

The SEASIDE® story celebrating the town's entrepreneurial spirit, as told through the perspectives of cofounder/visionary Daryl Rose Davis, VP of The Seaside Style® Erica Pierce, and many more.

COCKTAILS, SOUTHERN STYLE

RECIPES BY BELINDA SMITH-SULLIVAN | PHOTOGRAPHY BY LAUREN MCDUFFIE

repare to sip, savor, and celebrate with the ultimate guide to Southern-inspired cocktails and entertaining! Cocktails, Southern Style: Pours, Drinks, Sips, and Bites by renowned chef Belinda Smith-Sullivan features approximately ninety recipes for classic cocktails and innovative drinks, along with a bonus chapter filled with delectable snacks to complement your beverages. This book pays tribute to the unmatched charm of Southern hospitality, ensuring that no drink is served without a perfectly paired treat. VIE is excited to share some recipes from this delightful, compact recipe book with our readers!

SOUTHERN MULE

A mule is a cocktail made with vodka, ginger beer, and lime, served in a copper mug. This Southern mule is made with Cathead Vodka from Mississippi and Wild Ginger ginger beer made in Tennessee.

Serves 1

Glassware:CopperMug

INGREDIENTS

• 2 ounces Cathead Honeysuckle Vodka

•1/4 lime

• 2 ounces Cathead Honeysuckle Vodka

• ¼ lime

• 4 ounces Wild Ginger ginger beer

• Fresh mint, lime wheels, and edible wildflowers for garnish

• 4 ounces Wild Ginger ginger beer

• Fresh mint, lime wheels, and edible wild flowers, for garnish DIRECTIONS

Fill the copper cup with crushed ice. Add the vodka, squeeze in the lime juice, and drop the lime into the cup. Top with the ginger beer and garnish as desired.

BOURBON AND HONEY-SPICE

COCKTAIL

This cocktail elevates the traditional old-fashioned with the flavors of honey and warming spices.

Serves 1

Glassware: Rocks Glass

INGREDIENTS

2 ounces bourbon

• 2 ounces bourbon

1 ounce freshly squeezed lemon juice

• 1–2 ounces

1 to 2 dashes orange bitters

• 1 ounce freshly squeezed lemon juice

1 ounce freshly squeezed orange juice

Spiced-Honey Syrup (see following recipe)

1 to 2 ounces

• 1 ounce freshly squeezed orange juice

• Rosemary sprig, for garnish

Spiced-Honey Syrup (see following recipe)

• Orange and lemon

Rosemary sprig, for garnish

Orange and lemon wheels, for garnish

• 1–2 dashes orange bitters

Cinnamon sticks (optional)

wheels for garnish

• Cinnamon sticks (optional)

DIRECTIONS

In a shaker, combine the bourbon, lemon juice, orange juice, bitters, and 2–3 tablespoons of Spiced-Honey Syrup. Add ice and shake until chilled. Strain into the glass and garnish as desired.

SPICED-HONEY SYRUP

1/2 cup water

1/2 cup honey

• ½ cup water

2 fresh rosemary sprigs

• ½ cup hone

2 cinnamon sticks

• 2 fresh

Makes1Cup

INGREDIENTS

cardamon pods or ½ teaspoon ground cardamom

rosemary sprigs

• 2 cinnamon sticks

1-inch piece fresh ginger, sliced

Zest of an orange

• 1 tablespoon

1 teaspoon vanilla extract

• 1-inch piece fresh ginger, sliced

1 tablespoon cardamon pods or 1/2 teaspoon ground cardamom

• Zest of an orange

• 1 teaspoon vanilla extract

DIRECTIONS

Combine the water, honey, rosemary, cinnamon, cardamom, and ginger in a medium saucepan. Bring to a boil over high heat and boil for 3 minutes. Remove from the heat and stir in the orange zest and vanilla. Strain into a sterilized jar. Let cool, tighten the lid, label, and store in the refrigerator.

Recipes excerpted from Cocktails, Southern Style: Pours, Drinks, Sips, and Bites by Belinda Smith-Sullivan. Photographs by Lauren McDuffie. Reprinted by permission of Gibbs Smith Books.

The South of France Meets Brickell

To book a reservation, visit ClaudieRestaurant.com and follow @claudierestaurant on Instagram for updates.

Riviera Dining Group is bringing its latest concept, CLAUDIE, to Miami’s Brickell community, offering a taste of the South of France with elevated French-Mediterranean cuisine. Led by Michelin-starred Chef Michaël Michaelidis, CLAUDIE’s menu celebrates fresh, Mediterranean ingredients with dishes like tableside gazpacho and lobster pasta. The restaurant’s design offers elegant, natural materials and a stunning outdoor terrace featuring a beautiful fountain and a bronze sculpture. CLAUDIE continues Riviera Dining Group’s tradition of creating unique, highenergy dining experiences, joining other popular spots like MILA and CASA NEOS in Miami.

Applewood Smoked Salmon at CLAUDIE

Photo by Ruben Cabrera

CULINARY Excellence ABOUNDS

STORY and PHOTOGRAPHY

COURTESY of WALTON COUNTY TOURISM and CHEF NIKHIL ABUVALA

South Walton, Florida, is celebrated for its twenty-six miles of sugar-white sand and turquoise waters, but its culinary scene truly distinguishes this destination. With award-winning chefs and over two hundred restaurants, it offers a genuine culinary adventure across sixteen beach neighborhoods. South Walton also provides private culinary experiences and unique meals prepared in the comfort of locals’ homes and visitors’ condos or rental properties. One private experience that has gained popularity among locals and visitors alike is Roux30a, created by chef and restaurateur Nikhil Abuvala, recently recognized as a James Beard Award semifinalist for Best Chef of the South.

Roux 30a, an intimate, chef-driven dining experience in Grayton Beach, has received acclaim for its immersive tasting menus and dedication to locally sourced ingredients. The Daytrader Tiki Bar & Restaurant in Seaside offers a fresh take on tropical flavors, blending traditional tiki culture with elevated coastal fare. Nanbu Noodle Bar, beloved for its rich broths, bao buns, and sushi, became a favorite among ramen lovers, and although it has closed,

South Walton Chef Nikhil Abuvala

Chef de Cuisine Tim Chyrek and Chef/ Owner Nikhil Abuvala at Roux30a in Grayton Beach, Florida

Right: Chef Nikhil Abuvala

SINCE OPENING ROUX

This page: Chef Abuvala offers creative, globalinspired fare at his fine dining concept, Roux30a, which offers special themed dinners, tapas, and private events.

there are plans in progress for reopening in a larger location. Abuvala’s latest venture, Saladita Taquería, debuted in Grayton Beach in early March this year and highlights a bold, street-style taco experience with house-made tortillas, slow-braised meats, and inventive toppings.

Since opening Roux 30a in 2013, Abuvala has built a reputation for his globally inspired, ingredientdriven cuisine. His ability to merge high-quality craftsmanship with dynamic, approachable dining experiences has earned him a loyal following. With Saladita Taqueria, he continues to expand his culinary portfolio, bringing an authentic yet elevated take on street tacos to the community.

“This recognition is an incredible honor,” says Abuvala. “It’s a testament to the hard work of my team, our dedication to local ingredients, and the

30A in 2013, ABUVALA HAS BUILT a REPUTATION for HIS GLOBALLY INSPIRED, INGREDIENTDRIVEN CUISINE. HIS ABILITY to MERGE HIGH-QUALITY CRAFTSMANSHIP with DYNAMIC, APPROACHABLE DINING EXPERIENCES has EARNED HIM A LOYAL FOLLOWING.

incredible culinary community here in the South. I’m grateful for the opportunity to share our vision and flavors with the world.”

The James Beard Awards are among the most prestigious honors in the culinary world, celebrating exceptional talent and achievement in the restaurant and food industry. As a semifinalist for Best Chef of the South, Abuvala joins a distinguished group of chefs shaping the future of American dining. Finalists for the 2025 James Beard Awards will be announced in the coming months, with winners revealed at the annual awards ceremony on June 16.

Abuvala was highlighted in Walton County Tourism’s culinary video series, In the Kitchen with South Walton, alongside Chef Fleetwood Covington of Seagar’s Prime Steaks & Seafood at the Hilton Sandestin Beach Golf Resort & Spa, and Chef Dan Vargo of Fine Coastal Cuisine. South Walton’s new cookbook also features many incredible restaurants, chefs, and dishes from the area. Stop by the South Walton Visitor Center at the intersection of Highway 98 and Highway 331 to get your copy!

To learn more about the restaurants and chefs in South Walton, visit VisitSouthWalton.com. If you’re looking to plan for your party, check out South Walton’s list of restaurants that accept reservations at VisitSouthWalton.com/blog/guide-local-restaurant-reservations. Visit Roux30a.com, DaytraderTiki.com, and SaladitaTacos.com to learn more about Chef Abuvala’s restaurants in South Walton and plan your visit!

Find more stories and recipes from the area in the luxury coffeetable cookbook COOK: Cocktails. Cuisine. Culture. by VIE, when you get your copy at VIEmagazine.com/shop-vie.

This photo and below left: Daytrader Tiki Bar in Seaside is Chef Abuvala’s casual island-inspired bar and restaurant.

Hannah Grace and Nikhil Abuvala

This photo and above right: Saladita Tacquería is Abuvala’s new taco bar located in Grayton Beach.

Murals by Katherine Boggs

IT’S

ALL YOU NEED.

The wedding of Chandler Smith and Katheryn “KK” Williams was one for the 30-A record books as they welcomed their guests to several iconic spots in the beautiful Gulf Coast community. Their early January celebration began with a welcome reception at Pickle’s Sandbar in Seaside, Florida, followed by a rehearsal dinner at Surfing Deer in Seagrove Beach, photos on the sand, and a stunning ceremony at The Bay restaurant. The bride and groom worked with planner Nicole Pair of Elegant Pairings to ensure their weekend was unforgettable. Congratulations, KK and Chandler!

Photo by Gracie Eddins, Greddins Visuals

A NEW ENGLAND WEDDING PAINTS an AUTUMNAL MASTERPIECE

Mr. and Mrs. Crowley

By JORDAN STAGGS

DYER

hen KeYana Reid first spotted Bobby Crowley during their freshman year at Emmanuel College in Boston, she decided to “admire from afar,” unsure about pursuing a relationship during such a transitional time when focusing on their studies was paramount. However, by nature, attending a small school increases the chances of running into each other more frequently, and the two crossed paths repeatedly on campus. It wasn’t until two years later that their love story truly began.

“I discovered we had a mutual friend and decided to make a move to get to know him,” says KeYana. “What happened next was a flurry of hip-fired Facebook messages and awkward smiles as we passed each other in the halls.”

“And they worked!” Bobby says, smiling. “I was smitten.”

KeYana remembers, “Eventually, we agreed to meet up for a date, which Bobby almost didn’t show up for!”

Photography by EMILY

obby admits, “Nerves almost got the best of me. She was beautiful, and I was very nervous.” But he did show up for that fateful first date. The pair strolled off campus to Basho Sushi restaurant.

“Once again, the nerves struck, both of us only ordering one roll each—that’s not enough sushi for anyone!” KeYana laughs. Nevertheless, the date went well, and the first kiss the couple shared back on campus was magical. “In that moment, I’m pretty sure we both felt we’d found love.”

After dating through college, Bobby and KeYana returned to their hometowns of Peterborough, New Hampshire, and York, Maine, which are two hours apart. However, in time, KeYana got a job in New York, and Bobby soon followed her. They lived in the Bronx before moving into a fivestory walk-up apartment in Washington Heights.

“We soaked up everything the city had to offer, attending Broadway shows, trying new foods, and immersing ourselves in the culture,” KeYana recalls.

“Life was exciting and new until COVID forced us out of the city and back to our roots.” They ultimately settled together in Dover, New Hampshire, about half an hour from York.

Feeling grounded and happy in their new home, they knew they were ready to take the next step together.

“We talked about getting married all the time—I knew she was the one,”

THE ENGAGEMENT

“We talked about getting married all the time—I knew she was the one,” Bobby says. “I had planned a themed picnic birthday party for KeYana and invited our closest friends. Honestly, I didn’t know if I would propose that day. But after an afternoon of laughter with the people we love, I didn’t want to wait any longer. In the solitude of our home, with only our cat, Roxanne, as a witness, KeYana said yes, and our little family was complete.”

KeYana reminisces, “It was perfect, just the two of us. It was sweet, heartfelt, and private.”

“I wanted to bring in a variety of styles and avoid more traditional elements,” KeYana explains. “We envisioned a big party with great food, drinks, music, and, most importantly, good company.”

THE WEDDING PLANS

With a vision of how their big day would look and feel, KeYana says, “Everything fell into place once we visited Josias River Farm in Cape Neddick, Maine. The weathered barn, landscaped lawns, and quintessential New England-style farmhouse sealed the deal. It was a DIY venue, allowing us to bring our vendors and decorations to make it feel like our own. From there, we shifted into planning mode.” Bobby adds, “When I say we did it on our own, it’s important to emphasize that KeYana was the majority of ‘we.’” The couple shares a love for a maximalist, cottagecore style, incorporating eclectic elements, botanical motifs, and plenty of greenery. They used thrifted glassware that doubled as souvenirs for their guests, along with pottery, pinecones, and pumpkins to reflect the natural beauty around them.

wanted to bring in a variety of styles and avoid more traditional elements,” KeYana explains. “We envisioned a big party with great food, drinks, music, and, most importantly, good company. We didn’t hire a planner, but thankfully, some friends played a big role in helping us. We also hired a day-of coordinator and received support from the venue owners, Laura and Charlie, throughout the planning process.”

“As a seasoned procrastinator, I considered two years an eternity to plan,” Bobby admits. “Two years to buy decorations, food, and drinks? Easy. I’ve managed to write papers at 11:00 p.m. with a midnight deadline—this would be a piece of cake, right? Well, to any newly dubbed grooms-to-be out there—don’t wait! Book and pay for everything ASAP. In the end, though, we were getting married whether everything was planned perfectly or if a sinkhole swallowed all our vendors.”

On that note, KeYana concludes, “At the end of the day, not everything went according to plan, but honestly, it didn’t matter because we had fun and got to marry each other!”

THE WEDDING DAY

On October 26, 2024—just a few days after their ninth anniversary as a couple— KeYana and Bobby gathered at Josias River Farm to say “I do” in front of a hundred of their closest friends and family. The crisp fall afternoon and evening were filled with love and laughter, creating many unforgettable memories shared by all.

“One special moment of the day happened early in the morning,” recalls Bobby. “KeYana handed me a journal and said, ‘I started this journal the day we met, and I’ve added to it ever since.’ It contained memories and pictures from college, old birthday cards, notes from friends, and more. I sobbed. (This was great because I got all my crying out in the morning and didn’t cry during the ceremony!) Later, I went with my dad, my brother, and one of my groomsmen to swim in the ocean to kick off the celebration. As most New Englanders know, an October swim is not for the faint of heart.

KeYana arrived at the venue early with her bridesmaids to get dressed and made up while singing, dancing, and laughing. A “get ready” playlist set the soundtrack for the big day. “One of my favorite moments was going through a photo album my maid of honor made with pictures and letters from all my close friends and family,” says the bride. “While it’s hard to pinpoint an exact favorite moment from the day, our ceremony was particularly special because of how comfortable we felt. Many people told me they’ve never been to a wedding where they laughed so hard during the ceremony. We were fortunate to have a dear friend as our officiant, and friends serenade us down the aisle, playing the cello and mandolin. I realize now how our close friends and family made the day uniquely ours. The cherry on top was having my mom walk me down the aisle.”

She adds with a grin, “Oh, and the grilled cheese truck was also really good!” An evening of great camaraderie, heartfelt moments, and dancing commenced

beneath a gorgeous tent and in the barn, which was transformed into a fairy-tale reception venue with twinkle lights and personal touches curated by the bride and groom.

THE HONEYMOON

The lovebirds chose to hibernate at home for a few days after their wedding, then traveled to Bar Harbor, Maine, to explore Acadia National Park. It was tranquil during the park’s off-season, ideal for leisurely bike rides along nearly empty trails and quiet moments spent together appreciating the beauty of nature. “The restaurants and pubs didn’t require reservations in the slower season, so we spent a lot of time chatting with locals and enjoying lobster!” KeYana says.

Cheers to the Crowleys and a beautiful start to life together as Mr. and Mrs.!

Special Thanks

VENUE: Josias River Farm in Cape Neddick, Maine JosiasRiverFarm.com

PHOTOGRAPHY: Emily Dyer EmDyerPhoto.com

WEDDING CAKE: Sasha Brock The Sandpiper Cake Shop in York, Maine TheSandpiperCakeShop.com

FOOD: Cheese Louise Artisan Grilled Cheese EatCheeseLouise.com

BRIDAL GOWN: Madeleine’s Daughter in Portsmouth New Hampshire MadeleinesDaughter.com

TENT AND TABLES: Sperry Tent Rentals SperryTents.com

BARTENDER SERVICES: Sagamore Hill/Maine Events Co. SagamoreHillMaine.com

Japón at The Setai Miami Beach is an immersive dining experience that brings contemporary Japanese cuisine to life in a setting of true elegance. Led by renowned chefs Vijayudu Veena and Iván Monzón, the Japón menu is a masterful blend of flavors, textures, and aesthetics, complemented by an extensive sake selection. From the Kyoto Experience to the Asian Night Bazaar, Japón offers unique culinary journeys that transport guests to the heart of Japan’s rich traditions. Paired with expertly crafted cocktails at the Setai Bar and Courtyard, this is a dining experience unlike any other in Miami Beach.

To see more from The Setai and Japón, visit TheSetaiHotel.com and follow @thesetaimiamibeach on Instagram.

Photo courtesy of The Setai

“This

seductive and transportive oasis commands a fashionable swath of Collins Avenue oceanfront to entice sophisticated travelers who seek intriguing experiences and Asian-inspired serenity.”

—The Setai

Special Thanks from the Bride & Groom

Wedding Planner: Elegant Pairings

Venue: The Bay

Photographer: Gracie Eddins, Greddins Visuals

DJ: DJ 30A

Bridal Gown: Bernadette Antwerp

Rentals: Destin Event Rentals

Hair and Makeup: Swoon Styles

Florals: Chrissy Floral Design

Cake: Publix

Tent: Tents of NW Florida

By LIAN PICKENS

GORGEOUS WINTER WEEKEND OF CELEBRATIONS THROUGHOUT THE BEACH COMMUNITIES OF SCENIC HIGHWAY 30-A IN NORTHWEST FLORIDA CULMINATED IN A BEAUTIFUL WEDDING CEREMONY AT THE BAY RESTAURANT AS KATHERYN “KK” WILLIAMS AND CHANDLER SMITH SAID, “I DO.”

Surrounded by family and close friends, they stood before a flower-adorned altar and professed their dedication as the gentle waves of the Choctawhatchee Bay lapped in the background. Afterward, a lively celebration took place on The Bay’s beach, waterfront deck, and back porch

Photography by GREDDINS VISUALS

beneath string lights and Spanish moss-strewn oaks. Guests enjoyed libations and a hot chocolate bar while The Bay’s culinary experts, led by Chef Terrance Johnson, served shrimp cocktail, caprese skewers, grilled pineapple, paella, mini chocolate tortes, and key lime pies. Wedding planner Nicole Pair of Elegant Pairings and Chrissy Floral Design

“SURROUNDED by FAMILY and CLOSE FRIENDS, THEY STOOD BEFORE a FLOWER-ADORNED ALTAR and PROFESSED THEIR DEDICATION as the GENTLE WAVES of the CHOCTAWHATCHEE BAY LAPPED in the BACKGROUND.”

worked closely with the team at The Bay to create a stunning space, setting the stage for a celebration to remember.

Owned by Chef Jim Shirley, The Bay’s events team has recently expanded its on-site and off-site event catering services, building on Chef Jim Shirley Enterprises’ strong reputation for excellence in dining and event planning. Its iconic restaurants across South Walton, Florida, include the beloved Great Southern Café, 87 Central Square, The C-Bar,

b.f.f., Meltdown on 30A, Farm & Fire, North Beach Social, and The Bay. From intimate gatherings to larger celebrations, there is a perfect venue in the lineup for those looking to host a special event in a memorable locale, ranging from waterfront locations to elegant indoor spaces.

“Whether it’s an intimate gathering or a large waterfront wedding, our venues offer the perfect atmosphere, excellent food, and attentive service,” says events coordinator Brianna Anderson. “We

focus on delivering a flawless event experience through multiple flexible venue choices, curated menus, and a dedicated team.” Guests delight in fresh, locally sourced dishes that reflect the culinary excellence for which Chef Jim Shirley’s restaurants are renowned.

For a dynamic atmosphere, 87 Central Square offers a versatile venue ideal for special events, parties, and receptions. Situated in the heart of Seaside, Florida, the restaurant features an intimate yet lively space that can be tailored to match any style or theme. It’s also recognized for hosting twice-weekly Paella Night events with Chef Joyce Russell, the esteemed “Paella Queen” of 30-A, who prepares the sizzling Spanish-inspired dish in a giant pan on-site, allowing guests

“THESE EVENTS CAPTURE the ESSENCE of JIM SHIRLEY ENTERPRISES: QUALITY, COMMUNITY, and CELEBRATION.

WHETHER ATTENDING one of these SIGNATURE EVENTS or HOSTING your OWN, you CAN ANTICIPATE a TRULY EXTRAORDINARY EXPERIENCE.”

to watch the process while sipping a glass of wine and enjoying tapas-style appetizers. Whether it’s a formal gathering or a casual celebration, 87 Central adjusts to accommodate any occasion. Renowned for its top-notch service and diverse menu, the restaurant serves everything from fresh seafood to classic Southern dishes, ensuring every guest’s tastes are catered to. The venue also offers full-service planning assistance, including setup, staffing, and coordination with trusted local vendors and wedding planners, providing a stress-free option for those looking for a seamless event.

In addition to private events, Chef Jim Shirley and his team are the culinary experts behind some of the town’s most cherished annual gatherings, reflecting the community’s love for great food and lively celebrations. One notable event held in February at 87 Central was the Seaside Prize Welcome Reception, where leaders in architecture and urban design came together to honor the recipients of the prestigious Seaside Prize. Guests savored signature cocktails, delicious

bites, and charcuterie boards in a vibrant atmosphere. Another popular event is the Celebration of Bubbles, which is part of the Seeing Red Wine Festival every November. This sparkling wine event brings champagne and sparkling wine fans together to sip, socialize, and enjoy light hors d’oeuvres against the stunning backdrop of Seaside. These events capture the essence of Jim Shirley Enterprises: quality, community, and celebration. Whether attending one of these signature events or hosting your own, you can anticipate a truly extraordinary experience.

What truly distinguishes this business is its dedication to customization. Anderson and her team work in tandem with clients, including wedding planners and other event vendors, to ensure every aspect of the event showcases their personal tastes and preferences. “Our goal is to craft a seamless experience for every guest planning a special occasion,” she says. “From the moment they arrive, we want them to feel confident that every detail is being managed with precision.” Whether designing a signature cocktail or curating a custom menu, Chef Jim Shirley Enterprises excels at delivering genuinely personalized experiences. On-site amenities, such as built-in bars, mobile bars, private dining areas, and adaptable layouts, are offered to accommodate a variety of event sizes and preferences. With a list of trusted floral designers, tent and event rental services, and other vendors at their disposal, the events team is also equipped to coordinate every need should clients desire a one-stop shop for their special occasion. Their commitment to crafting unique experiences ensures that every guest departs with lasting memories. “We collaborate closely with couples and planners to bring their vision to life,” says Anderson, and this dedication is evident in every event.

Visit ChefJimShirley.com or contact Brianna Anderson at Brianna@chefjimshirley.com to learn more about event planning services!

A GULF COAST LOVE STORY

The Wedding of ELLIE MARIE SCOTT & BRANDON CHARLES ALUMBAUGH

By Morgan Power | Photos by Kayla Rashelle Photography

Growing up in Pensacola, Florida, Ellie Marie Scott and Brandon Charles Alumbaugh met in high school in 2016. Brandon had a crush on Ellie from afar and eventually discovered that the feeling was mutual. She was drawn to Brandon’s confidence, kind heart, and classic style. Their simple yet heartfelt first date—sharing oysters and walking along the beach in Pensacola—unknowingly set the tone for the sweet relationship that would grow stronger over time.

he couple became even fonder of one another through laughter, adventures, and a shared love for life on the Gulf Coast. After high school, Brandon attended Florida State University to study finance, while Ellie remained in Pensacola to pursue her creative career. Long-distance was challenging, but many weekend trips and meaningful conversations kept them close. “When we reunited on 30A after college, it felt like coming home to each other,” Ellie recalls.

In 2022, the couple relocated to Austin, Texas, with their rescue cats, Alys and Austin. After reuniting, they decided to start the next chapter of their lives in a new city. Brandon proposed to Ellie in the Sculpture Garden at a city park in New Orleans—one of Ellie’s favorite cities—on her 25th birthday. Surrounded by their closest friends, the proposal marked the perfect beginning to their next chapter together.

“This proposal was a perfect beginning i to the next chapter of their lives.”

Ellie and Brandon chose to hold their wedding at Little Point Clear Suites & Space in Fairhope, Alabama, a venue filled with special memories for both. Ellie fell in love with the place after attending her cousin’s wedding there. “I loved the hotel’s timeless charm and light-filled spaces, and I stored it away in my mind as the perfect location for my future wedding,” she says. For Brandon, Fairhope evokes cherished childhood memories, as his grandparents lived there, and it was the site of many family holidays. It was the ideal setting to blend their pasts and create new memories.

he wedding planning process was an exciting journey for Ellie. As a creative, she invested her heart into designing every detail to reflect her style and vision for the big day. Robin’s egg blue became her main color inspiration, symbolizing good luck and connecting to the Southern tradition of blue porch ceilings. Paired with pink peonies and roses, the venue was beautifully decorated with personal and playful touches, just as the couple envisioned. One of Ellie’s best decisions was hiring Jena White Dickerson as her wedding coordinator. She trusted Jena to manage all the details, allowing her to enjoy the planning process fully.

“Our wedding day was so intimate, joyful, and authentic; it reflected our story so sweetly.”

When the wedding day finally arrived, it was filled with moments Ellie would forever cherish. She recalls, “There are so many moments and memories I wish I could relive. Our wedding day was intimate, joyful, and authentic, reflecting our story beautifully.”

Brandon and his groomsmen prepared at a stunning, architecturally rich home in Downtown Fairhope, while Ellie and her bridal party got ready at The Polo Bunk at Little Point Clear. The ceremony occurred in the beautiful new chapel, where Ellie’s mom walked her down the aisle, and Brandon’s childhood pastor officiated. One of their favorite aspects was the “church mouse” behind the altar. Ellie wore the exquisite “Selene” gown by Kyha Studios, completing her look with a Swarovski crystal veil and earrings. The ceremony perfectly blended curated detail and personal touch, embodying everything the couple envisioned.

fter the ceremony, Ellie and Brandon shared a private dinner, savoring their first moments as a married couple before joining their guests. Ellie shares, “The reception flowed seamlessly between the indoor and outdoor spaces. French doors opened onto a courtyard where the outdoor bar, decorated with disco balls, created a lively and festive atmosphere. Our guests danced and mingled under the stars; the weather was perfect.”

At the wedding reception, Ellie changed into a stunning second look. This dress was the “Alina” gown by Kyha Studios, and the couple added a special touch by bringing in a beignet truck to celebrate their New Orleans engagement.

“As a nod to our New Orleans engagement, we brought in a beignet truck that served fresh desserts and café au lait—it was such a hit! Another personal

touch was the custom portraits created by fashion illustrator Brook Taylor, who sketched each guest. It offered a fresh, personalized take on wedding favors everyone loved.”

The night concluded with a joyful send-off in a retro Mercury car named “Rita,” closing their perfect day. Instead of a honeymoon, the newlyweds retreated to The Grand Hotel in Point Clear for a relaxing mini-moon, cherishing their first moments as a married couple. They plan to embark on a more adventurous honeymoon during the summer of 2025.

Ellie is deeply grateful to everyone who helped make their day so special, from her family to the team at Little Point Clear. Their efforts ensured that everything went flawlessly. It was a day that exceeded all of their dreams and visions, one that they will cherish together forever. Congratulations to the Alumbaughs!

SPECIAL THANKS

Florals: Sourced from Afloral, arranged by Ellie Scott, Dan Deanda, Kathy Sutton, and Kathleen Anderson

Wedding Photographer: Kayla Rashelle

Welcome Party Photographer: Bud Lavoy

Wedding Coordinator: Jena White Dickerson

Welcome Party Venue: Provision Fairhope

Ceremony Venue: The Little Chapel at

Little Point Clear Suites & Space

Reception Venue: Little Point Clear Suites & Space

Invitations: Designed by Ellie Scott

Reception Caterer: Hot Spot Barbecue

Decorator: Harley Flaherty

Makeup Artist: Jo Rich

Hair Stylist: Sarah Bair

Illustrator: Brook Taylor Illustration

Dessert Truck: Mo’Bay Beignet Co.

Entertainment: Ramsey Coates

Bridal Gowns & Ensemble: Chosen by Kyha

Rings: Saks Fifth Avenue

Groom’s Accommodations: Book Montrose

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Photo courtesy of Compartés

A BRIDE’S TALE

Graytful to

Photography by Leah VanHoose and Shelly Swanger

Be with You

By Farah Rohman Saffel

BRANDON AND I FIRST MET IN ATLANTA ON A WARM SUMMER DAY.

Ihad just moved from Alabama, where I grew up, and was thrilled to finally live in the city I had always dreamed of calling home. It was my first day at a new office when our paths crossed for the first time. Although we didn’t work directly together, Brandon and I quickly bonded over lunch outings, with him introducing me to his favorite spots in Atlanta.

Our lunch breaks quickly became mini-adventures, deepening our connection as we discovered shared values. Those moments felt extraordinary and unforgettable, a theme throughout our relationship. Over the years, we navigated big moves, the pandemic, career changes, Brandon learning to cook, and travels. We even worked together on renovating our outdoor living area, designing a space to enjoy nature and create lasting memories.

In November 2023, on a crisp fall night, Brandon proposed under twinkling patio lights. It was an

intimate moment that perfectly reflected our love. Surrounded by the home we were building, I knew I was saying yes to a lifetime of love and adventure.

After six months of lightning-fast planning, we got married in June 2024, and the journey that began with a simple lunch in Atlanta has blossomed into a lifetime of love and adventure.

OUR WEDDING PLANS

Wedding planning was an emotional yet rewarding experience, made possible by the love and support of our family. They helped organize every detail, hosted events, and provided unwavering encouragement. With only six months to plan our destination wedding in Florida from Atlanta, we faced a fast-paced timeline filled with tough decisions. Brandon’s family and our support system were essential in navigating these challenges. We prioritized what mattered and surrounded ourselves with uplifting people to keep us grounded.

One of my favorite moments during wedding planning was when Brandon and I visited his parents, Tom and Dana, in Naples, Florida. We discovered stunning chocolate seashells showcased on a bed of brown sugar sand. We loved them so much that we ordered them to use as wedding favors.

OUR VENUE

We wanted to select a location that was not only naturally beautiful and coastal but also convenient for our family and friends to travel to. The water has always been significant for us—Brandon grew up around boats, and I’ve always cherished the ocean—so it felt entirely fitting to find a destination that reflected that. Brandon’s parents also lived here, and we always loved visiting them!

Since his first visit, Brandon felt a special connection to Grayton Beach, Florida. Its stunning coastal views made it the perfect spot for our wedding. While exploring venues along Scenic Highway 30-A, we discovered the romantic Monet Monet, suggested by Brandon’s dad. It offered a beautiful beach ceremony and a lush garden reception. Our theme was a “Warm Romantic Summer Evening,” focusing on relaxation, intimacy, and elegant experiences for our families and friends, complemented by delicious food.

OUR WEDDING DAY

The night before our wedding, we hosted a cozy beach bonfire along 30-A, welcoming our guests to a magical evening by the shore. We created a warm atmosphere with two bonfires, rugs, and white decor. Guests enjoyed tea, seashell-shaped cookies, and s’mores to roast over the fire. It was a beautiful night filled with laughter, connection, and the soothing sounds of the waves.

The next day was our wedding day. Our ceremony was around sunset, so we spent the morning getting ready. Our color scheme was pearl sparkle, cream,

and sunset pastels. We wanted an ethereal theme that reflected the soft hues of the seas, sky, and garden.

I wore a sparkling Pronovias Privee fairytale gown that had been expedited from Barcelona just for this moment. It shimmered with every movement under the warm Florida sun. Brandon wore a white custom-made suit and Ferragamo loafers.

The moments before the ceremony were filled with joy. The girls got ready in our beautiful 30-A rental while Brandon prepared nearby. Just as we were about to leave, it started to rain! My mother-in-law called to reassure me, checking the weather and confirming it would stop soon. She was right! The rain settled the sand, making walking easier and freshening the air as if to reset before the magic began. They say rain brings good luck!

Before the ceremony, we met in the gardens for our first look—a moment forever cherished in my memory! Brandon radiates confidence and love and makes me feel ready for all the special moments to come that day.

Our ceremony took place during the golden hour as the sun set, creating a warm glow over the beach. A string quartet filled the air with music we had chosen together. With my mother on one side and my father on the other, I walked down the aisle, surrounded by elegantly dressed guests holding white parasols. At the end of the aisle, we stood on a pastel carpet beneath a beautiful white floral arch framing the blue water. We exchanged personal vows and said, “I do.” It was magical!

As guests left the beach, they brushed off the sand before heading to the gardens for cocktail hour, where we served our signature passionfruit and espresso martinis. Upon arrival, guests found their name cards on a golden mirror and had the opportunity to write a note in our guestbook—an autographed photography book by Tom and Dana.

Brandon and I lingered on the beach, taking photos as the sun set on the horizon. When we arrived at the reception, we had a moment to ourselves before it was time for our first dance! We had spent a month learning our waltz, and now, under the twinkling string lights, we performed it for the first time as husband and wife.

Food was a crucial part of our wedding, and we discussed every detail of the menu to showcase our love for exceptional cuisine. We enjoyed a delightful garden dinner featuring beef tenderloin, fresh local grouper, and various desserts, including tarts, macarons, and our five-tier cake. I designed the cake, incorporating a shell border and white chocolate sea-inspired accents, with meaningful flavors like tiramisu, vanilla passionfruit, and strawberry.

One of the most touching parts of the evening was the heartfelt speeches from our parents, filled with love and humor. We danced the night away with my nieces, who never left the dance floor! Towards the end, we surprised our guests with crispy french fries. To mark our love, we added a lion-shaped lock to the bridge at MonetMonet and dropped the key into the water, symbolizing our everlasting commitment.

As the night came to a close, we made our grand exit under the corridor of dazzling sparklers and said goodbye to our family and friends.

AFTER “I DO”

The next evening, Brandon’s parents hosted our final wedding event, the farewell soiree. We celebrated with all our friends from the area at the Saffel home. A local chef catered delicious Tuscan hors d’oeuvres, and we enjoyed live music by the pool. It was a beautiful, relaxing evening and the perfect way to wind down and reflect on the excitement of the past few days. Watching our families come together, bond, and celebrate as one was the most incredible wedding gift we could have received.

We haven’t gone on our honeymoon yet, but we recently decided to visit somewhere meaningful and beautiful: we plan to go to Greece this summer! We chose Greece for its relaxed atmosphere, island-hopping adventures, breathtaking views, rich history, and delicious Mediterranean cuisine. To make it even more special, Brandon’s parents also honeymooned in Greece and have incredible stories to share.

Special Thanks

The biggest thank you and shoutout goes to Mr. and Mrs. Saffel, Mr. and Mrs. Rohman, our family, and our friends. We love you all so much!

We would also like to express our heartfelt gratitude to our dance choreographer, Blaine, at Academy Ballroom Atlanta for creating a magical dance just for us!

HAIR AND MAKEUP

I would also like to thank our makeup and hair artist, Shelley Waller of Destin Mobile Makeup Box, who was phenomenal!

PHOTOGRAPHY

Leah VanHoose and Shelly Swanger

VIDEOGRAPHY

StoryLive Productions

OFFICIANT

Will Thompson

CAKE

Chef Kim

MUSIC

DJ Darrin

STRING QUARTET

Bon Terra Strings

FLOWERS

Our Greenhouse

BEACH BONFIRE

Fyre Festivity 30A

STATIONARY, DIGITAL CARDS, GUEST EXPERIENCE DESIGN, AND WEBSITE

Extrospect Labs

RINGS

Ascot Diamonds, Blue Nile

WEDDING DRESS

Pronovias Privee

BRIDE'S SHOES

Ceremony - Louboutin, Reception-Jimmy Choo

GROOM’S TUX

SuitSupply

GROOM’S SHOES

Ferragamo

RENTAL HOMES

Ocean Reef

VENUE AND CATERING

MonetMonet, Damiano The Tuscan Chef

As Emeril’s flagship New Orleans restaurant has evolved in the past three decades, so has the iconic celebrity chef’s family. His son, E.J. Lagasse, has grown from a brighteyed kid learning the ropes into a powerhouse leading man. When E.J. was fifteen and working in the kitchen at Emeril’s Coastal, Emeril told VIE, “I tell him to be serious about it and just keep learning something new every day.” In addition to his father—whom he also refers to as his best friend—E.J. counts chefs Éric Ripert, José Andrés, Daniel Boulud, and Frank Szymanski among his mentors. He graduated from Johnson & Wales University (his dad’s alma mater) and is now the chef patron at Emeril’s flagship restaurant in New Orleans.

Read more in the luxury coffee-table cookbook COOK: Cocktails. Cuisine. Culture. byVIE—get your copy at VIEmagazine.com/shop-vie!

Follow @emerils, @emeril, and @ejlagasse on Instagram for more updates on their latest projects and news.

Photo by Romney Caruso

Since 1990, Emeril’s cuisine has been inspired by Louisiana heritage and has evolved through cultural and generational influences.

—Chef Emeril Lagasse

A SENTIMENTAL DAY

BY HAILEY BETHKE

CELEBRATING THE UNION OF

Sammi Accola

Bebo Sous

FALLING IN LOVE BEGINS WITH curiosity.

It invites us to observe the unique ways we express the multifaceted aspects of ourselves, including the various roles we play each day.

For Sammi Accola and Moheb “Bebo” Sous, the idea of “wearing hats” was taken to heart. During their first date at a trendy Nashville bar called Urban Cowboy, Sammi pulled out two cowboy hats: a white one and a pink one. Unsure of Bebo’s reaction, she handed him the pink hat. He accepted it and asked without missing a beat, “Does it have lights?”

“After he said that, I knew he was someone truly worth pursuing,” Sammi explains. “Bebo is the most comfortable-with-himself person I know. He’s the best.”

Bebo grew up in Cairo, Egypt, before moving to the United States at the age of twelve. Sammi, who had lived in Seaside, Florida, since she was ten, relocated to Nashville for college to pursue a music career. The two met at an Easter celebration with friends and family, where Bebo’s older sister, Joy, invited Sammi after they connected through campus ministry.

PHOTOGRAPHY BY

KAILEY KERCHER

Ayear and a half into their relationship, Sammi was on a girls’ trip home with three of her closest college friends. While having brunch at the WaterColor BoatHouse, and with their meal “delayed,” Sammi took the opportunity to show her friends a nearby dock that she loved, describing it as her most peaceful and meditative spot on 30A. Little did she know that Bebo was waiting for her at the top of the boardwalk. It was an unforgettable surprise! Bebo took Sammi’s hand, and they sat together, chatting and enjoying the view. “Bebo then helped me to my feet and got down on one knee to propose, saying the kindest words. I said ‘YES!’ then our family jumped out from the bushes, shouting joyfully. The rest of the family had been setting up at my Seagrove home for our closest friends and family, who were waiting for us! It was one of our favorite days,” Sammi recalls.

Ecstatic, Sammi and Bebo decided to plan their wedding before the end of the year—in under five months, to be exact. It was a quick turnaround that required all hands on deck, but they wanted to get married before the holidays and enjoy Nashville’s dreamy October weather.

Upon touring Long Hollow Gardens, a venue thirty minutes outside the city, the couple immediately fell in love with it. It felt like a slice of Napa Valley, with sprawling vineyards providing the perfect backdrop, along with a bespoke preceremony wine tasting for guests.

Synchronicities were everywhere, showing divine support and alignment. Sammi had called Long Hollow Gardens early in her wedding search, but they were fully booked. They called Sammi back the next day because a couple had postponed their wedding date, leaving one last available date in 2024—October 3rd—open!

When the day finally arrived, it was nothing short of magical. “After the wedding, we just kept saying, ‘That was the most sentimental day,’“ Sammi expresses. “It was an absolutely beautiful cross-cultural celebration.”

Drawing inspiration from the greenhouse on the property, Sammi and Bebo settled on an eclectic, modern-vintage theme with jewel tones, including turquoise, deep yellows, and rich greens. They decorated around the abundant foliage with vintage couches and furniture, installed a classic black-and-white checkered dance floor, and placed vibrant flowers in unique bud vases.

“Our wedding wasn’t about perfectly following the schedule,” Sammi explains. “It was about embracing hugs with friends we hadn’t seen in years randomly in the parking lot; laughing through the silliness of Louis Armstrong’s ‘Cheesecake’ song while scarfing down all of the buttercream deliciousness; a friend almost breaking her heel trying to do the splits mid-dance floor in her fluffy pink dress; me running up to sing ‘Ain’t No Mountain High Enough’ next to our band leader, Brian, and then crowd-surfing afterward; and having an unorthodox bridal party. Joy, Bebo’s sister, was his ‘Best Woman,’ and she absolutely killed it, while I had two maids of honor: Maddie Boys (my sister) and Summerlyn Powers (my best friend and songwriting partner).

SAMMI SHARES SOME OF HER OTHER PRECIOUS MOMENTS FROM THE DAY:

1. Exploring the property with the girls before hair and makeup: Strolling through the vineyards and wildflower garden was an absolute dream. It felt peaceful and set a hopeful tone, surrounded by prayers of support and belief.

2. Groomsmen dancing to NSYNC’s “Bye Bye Bye”: This was a hilarious moment. Given the best of their non-professional skills, one might say they were “in sync.”

3. Singing an original song to Bebo: An emotional piano ballad inspired by Etta James’ “At Last” brought everyone to tears and got them cheering.

4. Red roses: Bebo’s beloved mom, Odette Hanna, passed away a few years ago from breast cancer. Her favorite color was red. Everyone in the bridal party carried a red rose down the aisle to honor and remember her. We also sang one of her favorite hymns, “On Jordan’s Stormy Banks,” during the ceremony.

5. Arabic music: An ode to Bebo’s family.

Special Thanks

Emma is a dear friend; this was her first time doing florals for her business. Everything turned out unbelievably beautiful!

She is the kindest human who took time to get to know us beforehand and let us both stay in the moment. Using 60% film and 40% digital photography led to many artistic shots.

Another incredible friend who shot digital and Super 8 film

By My Culture...aka Brian Seay and a band of friends from our gospel-singing church in Nashville that he pulled together. Most of them are session players in town, so it was seriously the best. Bebo and I are both musicians (he’s a drummer, and I’m a singer-songwriter), so having live music was a must. They completely blew everyone out of the water. Not to mention an utterly custom setlist. It was a dream. V

: Brigett with B-Golden Wedding & Events

A family friend of Bebo’s who specializes in authentic Egyptian catering. This was very important to us in celebrating cross-cultures!

(Sammi’s place of work)

Nothing But Buttercream (mini cheesecakes and an iconic cheesecake). One of our favorite songs is “Cheesecake” by Louis Armstrong, so we had to play it while we cut our cake. It was a little unorthodox, but we liked it better that way! We also had a Ben & Jerry’s ice cream cart for the guests!

XII I II I I I VI V IV IIV IIIV I X X XI

BY MEGHAN RYAN ASBURY

WAITING IS SUCH A HARD THING TO DO. ESPECIALLY WHEN THE THINGS YOU ARE WAITING ON FEEL SO OUT OF YOUR CONTROL. YET, WE OFTEN HOPE AND WISH FOR SOMETHING TO HAPPEN OR CHANGE.

“AS SOMEONE CONSTANTLY STRIVING TO “DO IT RIGHT” AND “FOLLOW THE RULES,” I HAVE TO SURRENDER TO THE FACT THAT SOMETIMES, THERE’S NOTHING I CAN DO.”

Today, the people I love and I are waiting for:

• TEST RESULTS AND HEALING

• MIRACLES AND CLARITY

• JOBS AND HOUSES

• SPOUSES AND PREGNANCIES

• FAMILY MEMBERS WHO ARE MAKING DESTRUCTIVE DECISIONS TO FIND PEACE

• WISDOM FOR HOW TO MOVE FORWARD

I’m sure you could make a list, too.

Waiting can make us worn out and weary when we’re in the middle of where we are and where we want to be. I read a quote in a book I love recently that captured the feelings of waiting so perfectly:

“LEANINGAGAINSTGRACE, ITRUSTYOUINTHISSIDELINEDSTATE.”

—Liturgies for Wholeness

Waiting always lingers longer than I want it to. It’s hard not to feel helpless and stuck on the sidelines between where you are and what could come next. In the midst of that, I often try to take control of what feels out of control: I want answers, and I want them now. I want action steps that make it progress at a faster pace. I want anything that helps me manage the outcome. But none of that represents leaning against grace. Grace is a gift from God. Trusting God when we’re waiting means letting go of control. It’s saying, “It’s not up to me.” That’s hard, but usually, it’s the one thing we can do. The Bible is more than a book of stories; it’s a testimony of how God made promises and kept them.

I don’t always wait well, but if I pause long enough to reflect on God’s past faithfulness in my life, I can better hold onto hope for His future faithfulness— which was never dependent on my ability to wait. As someone constantly striving to “do it right” and “follow the rules,” I must surrender to the fact that sometimes, I can do nothing.

What does God ask for when you’re waiting? Trust. He does not expect us to wait patiently and perfectly but invites us to trust Him with our uncertain thoughts and emotions. He invites us to bring our fears and even mustard seedsized faith (Matthew 17:20). Opening our hearts and hands to the grace He gives will carry us through. Even when it feels like nothing is happening and we’re at the end of our rope, we can know He is still with us.

Like the story of Jacob when He wrestled with God in the book of Genesis, I often walk away from seasons of waiting with a limp. But I also walk away with the blessing of seeing God’s faithfulness and mercy in my life on full display. I get to watch God “put His money where His Word is.” He already did this by sending His son, Jesus, who took on every bit of the suffering we face while waiting, and promises to take it all away for good one day.

“AND HE WHO WAS SEATED ON THE THRONE SAID, ‘BEHOLD, I AM MAKING ALL THINGS NEW.’ ALSO, HE SAID, ‘WRITE THIS DOWN, FOR THESE WORDS ARE TRUSTWORTHYANDTRUE.’”

—Revelation 21:5

Scripture gives us hope to cling to while we wait, but putting our faith in God is still a daily, moment-by-moment choice. We must choose to trust His character based on His Word in the Bible and the ways we’ve previously seen Him moving in our lives. We must remind ourselves and each other that His grace is available to us right now— not tomorrow or when we have what we want, but today, in the middle of waiting.

While you are waiting, here are some words you can pray:

God,

I COME TO YOU WEARY, WORN, AND WAITING. OFTEN, I AM REMINDED OF WHAT I WISH WAS DIFFERENT ABOUTMYLIFE.SHOWMEHOWTOGRIEVEWHATHAS NOT HAPPENED YET. BUT AT THE SAME TIME, GIVE ME HOPE SO THE GRIEF WILL NOT DARKEN WHERE I AM TODAY. TEACH ME TO SIT IN THIS TENSION OF KNOWING THAT IF I HAD GOTTEN WHAT I WISHED FOR, I WOULD HAVE MISSED OUT ON WHAT YOU PLANNED FORMYLIFERIGHTNOW.INTHEMEANTIME,HELPME TOLOVEITHERE.

Amen Meghan Ryan Asbury is an author and speaker who is passionate about helping people discover and live out their God-given callings. She has worked in international ministries as well as with Proverbs 31 Ministries. When she’s not surrounded by friends, you can usually find her reading a book or enjoying the great outdoors. A 30-A beach girl, born and raised, she and her husband now reside in Nashville. Her first book, You Are Not Behind: Building a Life You Love Without Having Everything You Want, is available wherever books are sold. You can connect with her on Instagram @meghanryanasbury and at AlwaysMeghan.com.

Life Is Beautiful with T ulipina

A stunning floral design by Tulipina for a wedding in Lake Como, Italy

Photo by Greg Finck

by Hailey Bethke

photography courtesy of

Tulipina

Below: Kiana Underwood is the lead designer and visionary.

lorals reflect the human experience. We are often on the edge of our next blossoming—a time of growth and transformation. Much like perennials, there are ample opportunities to rise again with the arrival of spring.

“The flowers we work with are already cut and dying, and our job is to ensure they are displayed at their absolute grandest before they perish. The cycle of cut flowers is very much like human life, and I consistently strive to find my best self before I leave this earth,” says Kiana Underwood, founder of Tulipina. She never imagined she would experience a career resurgence at age thirty-six. Previously, she worked in diplomacy before becoming a stay-at-home mom to three beautiful children. “While I love being a mom, I also knew I wanted something of my own. So, when my youngest started kindergarten, I began experimenting with floral design.

She continues, “I am originally from Iran and moved to the United States when I was fifteen. Although flowers are a significant part of Persian culture, I never considered working with them professionally while growing up. I had always created floral arrangements for my home but didn’t see it as a business. My husband, Nate, encouraged me to pursue it professionally, and while I thought he was nuts, I gradually started to create more and more. Nate took pictures of everything I made, which I posted on social media. Meanwhile, local moms noticed what I was doing and asked me to design for their parties and homes, which is how Tulipina was born. It’s a true second career.”

Tulipina, the Underwoods’ luxury floral design studio, has emerged as one of the world’s leading firms for upscale weddings. From welcome dinners in Venice at the iconic Palazzo Polignac to weddings held at expansive lakefront estates in Como, Italy, each fête is expertly curated.

A garden wedding in Houston with florals by Tulipina

Photo by Jose Villa

Right: Owners/floral designers Kiana and Nathan Underwood of Tulipina

Photo by Umberto Armiraglio

Photo by Nathan Underwood

Kiana and Nate met in an upper-division Italian class at UC Santa Barbara in 1997 before getting married in 2000. “We have always been amazing partners with complementary skill sets,” Nate adds. “I had a twenty-year career in tech, working in engineering and executive roles in startups, including my own, as well as in global juggernauts like Sony. Running a global floral design business never crossed my mind. While I helped with Tulipina in any way necessary from inception, it became clear in 2017 that the business needed both of us full-time. So, I left tech and jumped into the deep end of the event industry.”

For Kiana, designing boundary-pushing creations that capture her clients’ essence is paramount. With each installation, she strives to produce something entirely new and awe-inspiring. Consequently, generating fresh ideas for events is the most challenging (but always rewarding) part of her role.

“I believe my style has, and continues, to evolve with every event,” she shares. “I approach each project with the intention of creating art: something that will delight the client (and all viewers) and remain in their minds in perpetuity. If someone sees our work without knowing who created it and says, “That must be Tulipina,” then I have succeeded.”

Although flowers are fleeting, Tulipina demonstrates that true permanence arises from living artfully. The profound sense of awe that permeates one’s being when witnessing a stunning floral arrangement—this is the experience Kiana and Nate aspire to offer each of their clients.

While each of Tulipina’s floral installations effortlessly captures beauty and attention, Kiana reflects on her favorite wedding: The Palais Garnier (Paris Opera House). “From a design standpoint, I loved creating in such an iconic and ornate space. Logistically, we had only twelve hours to decorate an expansive area. We had to significantly grow our team to ensure everything was done on time. It required a lot of planning and preparation, but I remain extraordinarily proud of both the design and the team.”

When starting a new project, Kiana converses with her clients to choose the flowers and colors before creating mood boards and design documents.

A poolside wonderland at Villa Balbiano in Lake Como

Photo by Umberto Armiraglio

While creative direction is essential, the details are only finalized shortly before the event. “I decide what I will order 10-14 days before each event,” she explains. “We work with an amazing wholesaler in The Netherlands who supplies most of our flowers, and I look at what is available (which changes daily) and make specific requests. The ordering process takes three to four days.”

“We have our floral delivery logistics well-organized at this point,” Nate continues. “For European weddings, our flower orders are trucked from the Netherlands to wherever we are in Europe. For other locations, our flowers are transported via refrigerated truck to air cargo, and then again via refrigerated truck for final delivery to us. Our floral wholesaler and shipping partners work closely together to ensure that we receive our orders complete and on time.

“The planning, design, ordering, logistics, and execution involve hundreds of hours of work. Collectively, our team often invests a thousand hours or more in total effort.” Furthermore, more than half of Tulipina’s events occur in entirely new locations, necessitating careful planning and attention to detail.

Tulipina takes on a select number of clients each year to maintain artistic integrity and provide brides with a truly personalized experience. When asked what prompts her to say “yes” to a project, Kiana explains: “I won’t lie and say that budget doesn’t play a role, because it requires a healthy floral budget to create a “Tulipina” event. However, more important than the budget is the client’s willingness to allow me the freedom to bring my vision to life with relatively few restrictions. A client who seeks a replica of a celebrity wedding or something so specific that it limits our creativity is not the right fit for us.”

You may be surprised to learn that fourteen years in, Kiana still doesn’t feel like she’s ‘made it.’ “There is always more to achieve, and I am constantly pushing myself to be better,” she expresses. “But my first international workshop (2015 in Moscow) was a turning point. When we announced the class, I honestly didn’t think anyone would sign up. Nate said to me, “Look, if no one comes, we’ll just have a lovely vacation in Moscow.” The class sold out in

“I approach each project with the intention of creating art: something that will delight the client (and all viewers) and remain in their minds in perpetuity. If someone sees our work without knowing who created it and says, “That must be Tulipina,” then I have succeeded.”

twenty-four hours, and it dawned on me that people worldwide were interested in what I was doing. Knowing that we could achieve success halfway around the world made it possible to continue pushing the boundaries of what we thought was possible and take the risks necessary to grow Tulipina.

Nate, who has supported Kiana’s talents from the very beginning, always believed that Tulipina would thrive. “Honestly, witnessing people’s reactions to Kiana’s art was all I needed to understand that this business would succeed. Some people can paint, some can sing, some can run a four-minute mile, and Kiana can simply create magic with flowers. It’s in her DNA. She never needed formal instruction—she just had it in her. I think she’s ‘made it’ in ways most people only dream of.”

To connect with Kiana and Nate, please visit Tulipina.com and follow along on Instagram @tulipinadesign.

A wedding tent becomes a greenhouse full of beauty.

Photo by Umberto Armiraglio

from the garden with Nate & Kiana underwood

VIE: What’s the most rewarding part of your business?

Kiana Underwood: There are many aspects I love about the day-to-day workings of Tulipina, but the most rewarding for me is the joy on our clients’ faces when they see their bouquet, ceremony, or reception for the first time.

Nate Underwood: Every time we finish an event, we leave our mark.

VIE: Aspirations for future projects or events:

Kiana Underwood: We have a busy season ahead and are currently in the Bahamas for our first wedding of the year. We hope to create a new video series at some point this year with more of a business focus, as so many floral designers struggle to balance the creative and business sides, and I believe we have discovered several tips and tricks worth sharing.

VIE: Your dream wedding, project, or venue to work on:

Kiana Underwood: My dream project would be designing while Bach himself played through his Goldberg Variations. I know I’m almost 300 years too late, but that’s what dreams are for.

VIE: What’s your favorite flower and why?

Kiana Underwood: I have two. I love gardenias for their fragrance and delicate nature—and geraniums because they remind me of my grandfather. Interestingly, neither is a typical cut flower, and I don’t really use them for work—I just enjoy them as they are.

Nate Underwood: Limelight hydrangeas. We have many planted in our garden, and I love the transition from green to white to dusty pink that occurs throughout summer and autumn.

Left: Kiana and Nathan Underwood (below) of Tulipina were the floral extraordinaires behind the design of Jacob and Madelaine Day Brockway LaGrone’s wedding celebration at the famed Opéra Garnier in Paris, France.

Photos by Umberto Armiraglio

THesis Hotel Miami is where style, culture, and elevated hospitality collide in the heart of Coral Gables. A guest favorite in the Curio Collection by Hilton, this vibrant escape offers 245 stunning rooms, many social spaces, and a variety of culinary scenes that steal the show. Indulge in delicious Mediterranean-Asian flavors at The Collab (pictured here), sip craft cocktails at the Ivy Rooftop, or dive into tropical Latininspired bites at Mamey. With luxe spa treatments at Hydrology Wellness and the culinary mastery of Chef Nicolas Mazier, every stay is a feast for the senses. Whether you’re visiting for business, entertainment, or the perfect weekend escape, THesis has something for all.

To see more from THesis Hotel Miami Coral Gables, visit THesisHotelMiami.com and follow @thesishotelmiami on Instagram.

“Where Miami Comes Alive . . .” —THesis

Photo courtesy of THesis Hotel

To book accommodations, visit Marriott. com/en-us/hotels/ srqls-the-st-regislongboat-key-resort/ overview and follow @stregislongboatkey on Instagram for more information.

Voyager

Voyager

SEE THE WORLD

For a European-inspired escape without leaving the country, St. Regis Longboat Key Resort offers eighteen acres of white-sand beaches, turquoise waters, and lush coastal landscapes, capturing the elegance of the Mediterranean along Florida’s Gulf Coast. The resort features world-class dining, including Riva, an Italian restaurant inspired by Northern Italy, and CW Prime, specializing in premium steaks and seafood. Guests can explore Sarasota’s vibrant arts scene, from the Ringling Museum to the Sarasota Opera. With 168 rooms, 26 suites, and unique experiences like the Under the Sea Lagoon, it’s a luxurious coastal getaway.

Photo courtesy of St. Regis Longboat Key Resort

CARIbbeaN CUISINE BY LANd&Se A

Elegant Eden Rock-St.

Barths luxury hotel on St. Jean Bay

Photo courtesy of Eden Rock

By Carolyn O’Neil

They say a voyage isn’t just about the destination; it’s about the journey. But why not savor both?

If incredible food excites you when you travel, choosing a cruise ship itinerary featuring curated culinary experiences both onboard and ashore is one of the best ways to take your taste buds. Celebrating its tenth anniversary partnering with the esteemed James Beard Foundation, Windstar Cruises maintains its commitment to haute cuisine on the high seas.

Various cruises throughout the year showcase chefs associated with the Foundation. Visiting chefs lead shore excursions to local food markets, conduct recipe demonstrations, and curate special dinners. The menus on all itineraries include courses created by James Beard Foundation chefs, dishes crafted with regional ingredients, and always an innovative selection of plant-based options. Whether you fancy a filet mignon, grilled mahi-mahi, or mushroom risotto, the ship’s galley stands ready to serve. You can even take a behind-the-scenes galley tour to see how the chefs keep their kitchens shipshape.

I chose the Caribbean as my culinary classroom at sea, sailing on Windstar’s Star Pride , one of the cruise line’s all-suite yachts. Windstar’s vessels host around three hundred guests or fewer, enabling them to visit exclusive ports that larger ships cannot accommodate.

San Juan, Puerto rico

The voyage from Puerto Rico to Barbados included multiple port stops to explore the vibrant and diverse cuisines of the Caribbean islands.

Before setting sail, I delved into the lively gastronomic scene of San Juan, starting with dinner at Cocina al Fondo, where traditional Puerto Rican cooking and cocktails are celebrated in a charming house and garden setting. Chef Natalia Vallejo, the 2023 James Beard Award winner for Best Chef South, states, “Fondo is a happy place, not a formal place with the people’s food.” This was an immediate culinary immersion with delicious bites of crispy tostones made with the root vegetable yuca, ceviche with fresh coconut, and roasted chicken with chayote squash.

Just a short drive from the city takes you to Frutos del Guacabo, a small farm that grows delicate microgreens for San Juan’s top chefs and offers visitors an al fresco lunch, among other experiences. Dedicated to sustainable agriculture, farmers lead guests on walking tours, allowing them to taste and smell their way through the gardens. Some plants, like mangoes and papayas, were familiar, while others, including the pineapple-like soursop and spiky red rambutan, expanded my knowledge of Caribbean produce. Even the tropical flowers tell a story. “Everything here is tied together,” said owner Effren Robles. “We use edible flowers to garnish the plates, but they also attract the bees that pollinate our farm.”

Award-winning chef Carlos Portela transforms produce from Robles’ farm into culinary masterpieces at Orujo restaurant. A semi-finalist for the 2025 Best Chef South James Beard Award, Portela is recognized for his experimental Puerto Rican tasting menus paired with similarly unusual wines. He brings the dishes to the table to explain the concept behind each carefully crafted course. “Three components create harmony to become one. It’s the wine, the textures, and the ingredients. And it must look good to harmonize.” Be prepared to slowly savor this intimate dining experience, and as the hours pass (yes, hours), another harmony emerges as guests are encouraged to visit the small kitchen and get to know each other during their evening together.

All Aboard!

What better welcome aboard than a glass of Champagne and an invitation to settle into spacious staterooms before a week of exploring Caribbean islands that are scattered like jewels across the sea? With visions of seafood ahead, I went in the opposite direction for my first dinner in the ship’s main dining room, Amphora, and ordered the Beef Wellington, perfectly medium rare, served with bright steamed vegetables and mashed potatoes. Bon voyage indeed.

Saint Thomas

The first morning presented a bounty of breakfast options, ranging from watermelon and beet

smoothies to smoked salmon bagels. This was followed by a catamaran and snorkeling excursion to the stunning beaches of St. John. Back on board, lunchtime on the open deck featured crisp salads and grilled chicken accompanied by various barbecue sauces and local Caribbean beers on ice—all while enjoying the view of the turquoise sea.

Saint Barthelemy

Good morning, mega-yacht neighbors! Star Pride was the only cruise ship in port, and the vessel’s swim platform was open for anyone who wanted to dive directly into the deep blue waters of this fabulous French island.

Today’s agenda included a very special visit to Eden Rock-St. Barths for a tour of the resort’s recently refreshed public spaces, spa, and sumptuous seaside suites. A lunch of local spiny lobster salad with avocado and Champagne truffle vinaigrette, served with a bottle of Eden Rock’s special cuvée of Château Minuty Rosé and a gentle sea breeze from St. Jean’s Bay, had me wishing to return here for a much longer stay.

Opposite top right: A beach barbecue with Windstar

Photo courtesy of Windstar Cruises

Right top: O2 Beach Club, Barbados

Photo courtesy of O2 Beach Club & Spa

Right bottom: Farm-to-table fare at Frutos del Gucabo

Photo courtesy of Discover Puerto Rico

Saint Kitts

For a closer look into the heart of local cuisines, Windstar offers cooking class excursions. On Saint Kitts, the “foodies afloat” opted for a trip to the Fairview Great House and Botanical Gardens for a West Indies cooking class. Chef Chey Lake described the blend of African, European, and Indian cooking methods, featuring ingredients native to her island. She prepared green banana salad, pan-seared grouper, jerk chicken, and bread pudding with coconut milk and “happy raisins” soaked in local rum.

Dominica

Now, it was time for hands-on cooking! A short drive through the flower-filled jungles of Dominica led us to the home of Daria Eugene, author of Caribbean Cooking with Daria. In the open kitchen surrounded by lush gardens, we donned aprons to create the lunch menu together. What appeared to be shredded cheddar, turned out to be raw pumpkin, which was added to

Left to Right: Experimental Puerto Rican cuisine at Orujo

Photo courtesy of Orujo

Lobster served with style on Windstar

Photo courtesy of Windstar Cruises

St. Barth’s breakfast at Eden Rock

Photo courtesy of Eden Rock

Tableside celebrations at the Eden Rock-St Barths Sand Bar

Photo courtesy of Eden Rock

From the spice cabinet to the medicine cabinet, Daria also shared the potential health benefits of tropical ingredients as part of Caribbean culinary history.

rice slowly cooked in coconut milk. We learned when to use fresh and dried spices, that citrus pairs best with fish while vinegar complements meats, that there’s a difference between hot peppers and seasoning peppers, and how to slice a plantain at an angle. From the spice cabinet to the medicine cabinet, Daria also shared the potential health benefits of tropical ingredients as part of Caribbean culinary history.

Grenada

Known as the ‘spice isle,” Grenada is the perfect destination to replenish your kitchen. The vibrant spice markets are filled with stalls selling nutmeg, paprika, cinnamon, vanilla, cloves, chili pepper, bay leaves, mace, and much more, providing a lesson in enhancing flavors in cooking. Did you know that mace comes from the lacy layer surrounding the nutmeg seed?

Barbados

Waving goodbye to the Star Pride , I spent my last two days exploring Barbados to deepen my understanding of Caribbean cuisine. Now, I was in the heart of Bajan cooking. Say hello to fried flying fish and macaroni pie, accompanied by a daiquiri made from sorrel, bright red flowers that impart a citrusy flavor.

The O2 Beach Club & Spa served as my beautiful beachfront home in Barbados. Breakfast featured Bajan treats like plantain fritters and salt cod with scrambled eggs, while evenings brought stunning pink sunsets and innovative cuisine at Oro restaurant. An island tour of the must-see attractions included a visit to the Bridgetown neighborhood where Rihanna grew up, a drive past her impressive mega-mansion, and a stop at the Caboose food truck, which serves the island’s best ‘cutter’ fish sandwiches paired with rum punch and live beach music.

Visit WindstarCruises.com to learn more and see more destinations, itineraries, and culinary offerings.

Everything tastes better with a tranquil Caribbean view at the Eden Rock-St Barths Sand Bar!

Photo courtesy of Eden Rock

Small ships star on Windstar

Photo courtesy of Windstar Cruises

Unique Dining Experience in SoHo

To learn more, visit Heroes-Restaurant.com and PearlBoxNYC.com and follow @heroesnyc and @pearlboxnyc on Instagram.

Heroes and Pearl Box are bringing a fresh dining and cocktail experience to New York’s SoHo neighborhood, courtesy of the team behind Tokyo Record Bar and Niche Niche. Located at 357 West Broadway, Heroes is a tribute to the everyday heroes who have inspired its owners, with a menu focused on shared plates made from top-quality, seasonal ingredients. Pearl Box, the intimate upstairs bar, brings a stylish 1970s vibe. Chef Aaron Lirette’s menu highlights whole-animal cooking with crab beignets and dry-aged rib eye, complemented by a wine list by beverage director Kenneth Crum. Designed by Helena Barquet and Fabiana Faria, the space combines modern futurism with artistic nods to culinary and cultural icons. With private dining on the second floor and a cocktail lounge on top, Heroes and Pearl Box offer two unique and welcoming escapes for food and drink lovers.

Photo by Gary He

A TASTE OF SOUTH WALTON RETURNS

t h e S o u t h

Wa l to n B e a c h e s Wine & Food

STORY AND PHOTOGRAPHY COURTESY OF GRAND BOULEVARD

Vino conoisseaurs and casual wine fans, rejoice!

The South Walton Beaches Wine and Food Festival is returning to Florida’s breathtaking Emerald Coast from April 24–27, 2025! This four-day celebration blends endless glasses of wine, incredible food from local chefs, and beautiful beaches, all for a great cause. Held at the stunning Grand Boulevard Town Center, this wine and food festival celebrates flavor, fun, and—most importantly—giving back to the community. With interactive spirit activations, tasting seminars, and live entertainment, this is a festival you won’t want to miss!

Grand Boulevard Town Center in Miramar Beach offers a variety of restaurants, shopping, events, and more. For these four days, as SoWalWine takes over the main boulevard, guests will enjoy over six hundred wines and spirits from some of the finest vintners, distillers, and mixologists around the globe. Seminars led by top industry experts will provide guests with the perfect opportunity to discover new favorite flavors while also making a difference, as ticket sales benefit local children’s charities through the Destin Charity Wine Auction Foundation.

“With winemakers and industry experts present to share their knowledge and passion, the festival offers a unique opportunity to learn about the winemaking process, discover new favorites, and connect with prominent figures in the wine industry,” says Chan Cox, founder and owner of Wine World. “It’s more than just a tasting; it’s an immersive experience.”

As the Destin Charity Wine Auction Foundation (DCWAF) celebrates its twentieth anniversary this year, the auction weekend promises more than just unforgettable flavors. For nearly two decades, DCWAF has transformed the lives of children across Northwest Florida, raising over $35 million to support more than 100,000 children. These funds are directed to local charities that offer essential services for children, ranging from health care to education. Guests will not only enjoy amazing food and wine, but also contribute to the health and well-being of children in the South Walton area and beyond.

“As a 501(c)(3), all proceeds from the South Walton Beaches Wine & Food Festival support the Destin Charity Wine Auction Foundation, benefiting children in need across Northwest Florida. By raising our glasses, we’re raising hope for our community—one sip at a time.”

The Savor South Walton Culinary Village and Nosh Pavilions will feature top chefs serving up delicious dishes designed to pair perfectly with different wines. At the same time, Spirits Activations invites you to sample inventive cocktails while learning from master mixologists. With live music featuring Nashville singer/ songwriters and local musicians, this festival promises non-stop fun, delightful flavors, and great memories.

This year’s event is particularly significant as it coincides with the 20th anniversary of the Destin Charity Wine Auction, which has raised millions for the local community. Just last year, the auction garnered an impressive $3.3 million, a true testament to the generosity of the guests and the impact of their contributions.

“The impact the funds we raise have on our supported charities cannot be overstated,” shares Karah Fridley-Young, president of DCWAF.

2025 SoWalWine Festival Schedule

THURSDAY, APRIL 24

WINEMAKERS & SHAKERS: 5–7 PM AT WINE WORLD IN DESTIN

FRIDAY, APRIL 25

“They have faced seemingly insurmountable challenges to continue delivering their services, often at great risk to themselves, ensuring that the children in our community know they are not forgotten.”

The funds raised benefit seventeen nonprofit organizations across the region, aiding a variety of programs that positively impact the lives of children facing mental and physical health issues, abuse, and more.

This festival celebrates twenty years of impact, with many more to come. Whether you’re a wine enthusiast, a foodie, or just someone seeking a great weekend getaway, the Savor the South Wine and Food Festival offers something delicious for everyone.

Don’t miss this incredible weekend of wine, food, and great times. Get your tickets now at SoWalWine.com and follow @GrandBoulevard on Instagram.

KICK-OFF VIP WINE TASTING: 4–6 PM AT TOWN CENTER & GRAND PARK

BOTANICALS, BITTERS & BREWS: 5:30–8 PM AT TOWN CENTER & GRAND PARK

SATURDAY, APRIL 26

GRAND TASTING: 3–6 PM AT TOWN CENTER & CULINARY VILLAGE

SUNDAY, APRIL 27

GRAND TASTING: 1–4 PM AT TOWN CENTER & CULINARY VILLAGE

CHURCHILL OAKS SHOWCASE OF HOMES

The VIE team cohosted a Showcase of Homes on March 13 in Churchill Oaks, Florida, alongside developers Roy and Wendy Sembera and Dahler & Co. real estate group. With exceptional things planned for Phase II of this stunning bayfront community, there was much to celebrate! Thank you to all who attended and to our wonderful vendors, Coastal Coffee Bar Co., Chef Jim Shirley Enterprises, Ocean & Vine Florals, 30A Valet, and everyone who made the evening a success! Learn more at ChurchillOaksLife.com.

Photography by Hunter Burgtorf

Kristin Dahler and Ashley Cottrell

VIE Team: Caleb Whitworth, Marta Rata, Gerald and Lisa Burwell, Jordan Staggs, Jack Kirkendall, Anna Simpson, Morgan Power, Lian Pickens

Jennifer Creehan and Stephanie Brannon

Rebecca Gill and Andre Dominick

Chef Terrance Johnson, Brianna Anderson, and Chef Ben Steeno

Dahler & Co. real estate team of Scenic Sotheby’s International Realty: Brad Dahler, Ashley Cottrell, April Lovins, Whitley Dunn, Sarah Haddorff, Sheila Fraasch, Walker Lee

Wendy and Roy Sembera

Gerald Burwell and Jeff Landreth

Wade Cotton and Lauren O’Hara

Gay Landreth and Lynn Dugas

Jonathan Hampel and Darrell Russell

Dr. Bradley and Kasey Harrelson

Jordan Staggs, Lauren Staggs, and Drew Auker

Wendy Sembera and Marisol Gullo

THE GARDEN AT BOUCHON GRAND OPENING

Chef Thomas Keller’s award-winning Bouchon unveiled The Garden at Bouchon, a stunning new outdoor dining space within the historic La Palma Courtyard in Coral Gables. Designed for intimate alfresco dining, exclusive receptions, and happy hours, The Garden seamlessly blends classic French cuisine with the city’s lush natural surroundings. To commemorate the debut, Chef Keller partnered with two Coral Gables institutions—Fairchild Tropical Botanic Garden and the Coral Gables location of Neiman Marcus—for two exclusive events on Thursday, March 13, 2025.

Photography by World Red Eye

Fernanda Uesler and Albina Gadzhimuradova celebrate with The Garden at Bouchon x Neiman Marcus Coral Gables

Albina Gadzhimuradova

Chef Thomas Keller, Jeff Lagowitz, Simon Kim, Laura Cunningham, and Seth Browarnik

Fernanda Uesler and Albina Gadzhimuradova

Chef Shingo Akikuni, Chef Thomas Keller, and Simon Kim

Susannah Shubin and Chef Thomas Keller

Cami Leighton and Jenny Sevillas

Corinne Kayal and Josie Wang

Adrienne Bon Haes and Marvin Ross Friedman

CVHN’S SOIRÉE ON THE BAY ACT IV

Congratulations to Children’s Volunteer Health Network on another fantastic Soiree on the Bay, and cheers to celebrating twenty years of this incredible nonprofit organization! CVHN proudly serves children and families within Florida’s Walton and Okaloosa Counties by providing no-cost dental care through their two mobile dental units, which travel to schools throughout the area. Soirée on the Bay is their yearly fundraiser at the Dugas Estate in Santa Rosa Beach, featuring vintners and spirits from around the world, delicious food from Café Thirty-A and Sweet Henrietta, music by The Tip Tops and DJ 30A, a live auction and silent auction, a bocce tournament, and great times had by all! Visit CVHNkids.org to learn more or donate.

Photography by Epic Photo Co.

Dr. Grant Marcantel, Dr. Esmeralda Marcentel, Dr. Bradley Harrelson, Kasey Harrelson, Melony Howell, Lesley Vance, Jennifer Dannelly, Jeff Dannelly

Megan Trent, David Kessler, and Jane Bahr

Jennifer and Jeff Dannelly

Rob Bullock, Jane Bahr, Chef Timothy Williams, and Greg Bahr

Rick and Jackie Maliszewski, Dr. Bradley Harrelson, Megan Trent, and Jessica Roberts

Anthea Knapp Turner, Tammy Rockafellow, Fabrizio Flammini, and Greg Bahr

Kasey Harrelson, Melony Howell, and Lesley Vance

Hannah Martin, Jane Bahr, Stephanie Brannon, Sarah Svoboda, Janis and Don Bishop, and Lynn Dugas

Jane Bahr and Kimberly Watson Sewell

Carter Kimbrell, Jason Kimbrell, Dr. Reese Harrison, and Pete Pearson

Everly Hanson, Harrison Wood, Christine Tarpey, Phil A. Cavity, Hannah Martin, and Megan Trent

Anthea Knapp Turner and Jane Bahr

WEDDINGS & CELEBRATIONS

BY MYLES MELLOR

Puzzle on previous page

And I like large parties. They’re so intimate. At small parties, there isn’t any privacy.

—Jordan Baker, The Great Gatsby by F. Scott Fitzgerald

C E L E B R AT I N G 2 0 Y E A R S O F

H E A LT H I E R , H A P P I E R S M I L E S !

CVHN proudly offers critical healthcare services at no cost to children facing provider shortages and limited insurance options in Florida’s Walton and Okaloosa Counties. Our mission to eliminate barriers to accessible and affordable children’s healthcare is made possible by the generous support of our community, partners, and volunteers. Please consider donating today!

19,000 Children Helped 160,000+ Healthcare Procedures $9MIL in Services Provided* Since 2005

To learn more about this estate, visit Wharekauhau.co.nz and follow @wharekauhau on Instagram.

Au revoir!

BEFORE YOU GO . . .

Set along the clifftops of Palliser Bay, New Zealand, Wharekauhau Country Estate is a luxury lodge surrounded by three thousand acres of rolling farmland. It’s a working sheep and cattle farm and a place to unwind with incredible food, wine, and scenery. Guests can dine in the estate’s award-winning kitchen or venture out for a “Chef in the Wild” experience, where meals are cooked right on the land. Explore the rugged coastline, hop in a Land Rover for a farm tour, or sit back and take in the views. At Wharekauhau, every moment feels like a breath of fresh air.

Photo courtesy of Wharekauhau