Luxe Beat Magazine February 2015 by Luxe Beat Magazine

One

year ry a s r e v i n an

February 2015

Frankfurtâ&#x20AC;&#x2122;s Finest

Travel Without Suitcases

Homemade Confections for Your Sweet Gourmet Temple in Torrevieja, Spain Wieliczka Salt Mine Art Treasures

Luxury Escape

Contents 8

34 88

Travel

Put a Pin in It! Let Yourself be Wooed by India

Mini Croque Monsieur: An Entertaining Staple

St. Regis Deer Valley Ski Ambassadors

Luxury Experience For Spirit and Cigar Enthusiasts

4 Common Mistakes Skiers Make on Snow-capped Slopes

Valentine’s Day Cocktails

Featured Contributor

To Make the Best Whiskey, Start With the Best Barrel

116 The Cooking Ladies A Dynamic Duo

Bessé Signature and Anne Jousse Bring a Unique Brand of Luxury to Paris

Perfect Paris Weekend Getaway for First-timers

Home is Where They Park It

San Diego, Shelter Island and the Iconic Kona Kai

Epicure

Camp Jabulani Romantic South African Safari

Frankfurt’s Finest

Grand Isle Resort -- Villas that Thrill Luxe Layovers: ATL

Global Etiquette: Time Matters - Africa and The Middle East

Enjoying Solvang with Children

History

114

Hidden Culinary Treasure in Cour des Loges

Las Columnas-a Gourmet Temple in Torrevieja, Spain

Homemade Confections A-List Candy Queen Judith Galindo

Winter Splendor at Rosewood Inn at the Anasazi

Roederer Launches Brut Nature 2006

Houston Culinary Scene

Fashion

Literature

102 Barbara Gerwit Cruise and Resort Fashion

118 Manners That Matter Most by June Eding

Art / Music

121 An Appetite for Violets by Martine Bailey

104 Wieliczka Salt Mine Art Treasures

Technology 113 Modern Travel Accessories

114 George Burns—From Straight Man to Late Great Man

SHERRIE WILKOLASKI Editor-in-Chief and Managing Partner

MARALYN D. HILL Executive Editor

BENJAMIN BENNETT Creative Director

LILLIAN AFRICANO Editor

NORMAN HILL Editor

LEAH WALKER Editor-At-Large

DALE SANDERS Senior Travel & Lifestyle Editor/Director of Photography

COURTNEY LOWDEN Fashion Editor-At-Large

KATHY WANAMAKER Advertising Sales CONTRIBUTORS Allan Kissam Bonnie Carroll Candice Keller Debi Lander Dena Roche

Devanshi Mody Inka Piegas-Quischote Janice Nieder June Eding Leah Walker

Martine Bailey Susan Lanier-Graham The Cooking Ladies Tiffany Thornton Tim Cotroneo

Luxe Beat Magazine is published in English. Our audience is a global market with global contributors. Each writes, using the form of English with which they are familiar. So youâ&#x20AC;&#x2122;ll see US, UK, AUS, CAN, versions, etc. We hope this eliminates any confusion on spelling.

Editor’s Letter

Editor’s Letter LUXURY ESCAPE is the focus

published over 400 articles, covered stories on all seven continents, been read in over 165 countries, and have a network of 125 writers around the world. We have been incredibly fortunate to meet and work with so many incredible people around the world.

of this February 2015 edition of Luxe Beat Magazine. We are also celebrating our year anniversary! Luxe Beat Magazine released its first issue in February of 2014. We launched the brand in November 2013 at the International Emmy’s and in just over a year, we have come a long way.

We’re kicking off year two of Luxe Beat Magazine as a subscriptionbased publication that is available in all major online newsstands including Apple, Amazon, Magzster, Readr, Pressreader, etc. This will give us exposure to over 500 Million potential readers.

The magazine concept was born while Maralyn Hill (Executive Editor) and I were attending a travel show in early 2013. As a luxury travel writer, Maralyn brought up the fact the struggle for journalists to find media outlets to publish their work. Boutique hotels, for example, bring writers in to experience their property and amenities and expect proper media coverage to follow. The fact of the matter is, space is limited and advertising dominates the pages of the most prestigious publications. The conversation progressed and my passion for publishing kicked-in and I looked at Maralyn and said, “Why don’t we start our own magazine?” She smiled and within the hour, we had decided on the name, pulled together a list of initial writers, and mapped out our release date.

As we move forward we’ll be launching our radio program, Luxe Beat Lifestyle, and will be releasing our book series later this year. Thank you to our family, friends, colleagues and everyone who has supported us on this journey. We could not have come so far, in such a big way without you. Special thanks to my dear friend and business partner Maralyn, for which all of this would not be possible, or as wonderful. Happy Anniversary!

Over the last year and half, we have reached just shy of one million unique viewers. We have

Sherrie Wilkolaski Editor-in-Chief

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Letters

Letters To The Editor Dear Editor-in-Chief,

This is my first “letter to the editor”. A friend of mine referred me to your magazine and I’ve been reading each issue since last summer and I just wanted to say, that I really enjoy the articles and like what you’re covering. I subscribe to some other lifestyle magazines, but I find myself spending more time with yours and wanted to say it is becoming more enjoyable with each issue. Keep it up! Veronica, Malibu, California

Dear Veronica,

It is so nice to hear from a Luxe Beat Magazine fan! Thank you for your kind words and support. Maralyn and I hope that all of our readers enjoy the magazine, as much as you do. We strive to publish more in depth articles, than you might find in other magazines, and work to improve the overall experience with each new issue. Thank you again for reading! Sincerely, Sherrie

Dear Editors,

My wife and I are big fans of Emeril (Lagasse) and when I was planning our anniversary vacation, I was looking around for some of his recommendations and I found the article on your website. It peaked my interest and in my continued search discovered that Orange Beach has some incredible golf, so I took a chance and booked a trip. It was a success. I’ve only come back to your site a few times since then, hoping to find more on golf, but haven’t seen too much. It seems like something you would be covering. Ralph, Pinehurst, North Carolina

To whom it may concern,

I am a fashion designer and graduated with a degree in fashion design last spring. When I’ve been searching for fashion design jobs, your site keeps coming up on Google. I like your fashion articles, but I’m not sure how you decide which designers to write about. How does that work? Delaney, Dublin, Ireland

Dear Delaney,

Dear Ralph,

It is so nice to hear that one of our articles inspired your anniversary getaway! The article you were referencing too is Emeril eacts to Fisher’s Menu in Orange Beach, Alabama by The Cooking Ladies. It is one of our most popular. Orange Beach is a wonderful golf community, and I have visited on several occasions. It is a gem. To answer your question, thank you for calling us on the lack of golf content. We do have plans to add more and you will see it in upcoming issues. We’ve been recruiting more writers who specialize on the subject of golf, as well as other sports. We appreciate your feedback and please do check back, and let us know how we’re doing.

The fashion section of our website and in our monthly magazine is extremely popular. We are always looking for new talent to uncover and designers to profile. The designers we’ve covered thus far have product lines that are innovative, the designers have been willing to sit down and take the time to be interviewed, and they can provide us with professional photos of their work. We hope with each fashion piece we can showcase the individuality of each artist. Send us some samples of your work and let’s start the conversation. Sincerely, Sherrie

Sincerely, Maralyn

Dear Readers, We were happy to receive some letters to the editor this month and hope more of you will continue to write to make comments or ask questions Please send Letters to the Editor to LuxeBeatMag@gmail.com Subject: Letter to Editor 7

BessĂŠ Signature an Jousse Bring a Uniq of Luxury to Paris By Leah Walker

Travel

nd Anne que Brand

he idea of a young luxury hotel brand competing in Paris, the world’s #1 tourist destination, seems like a difficult task. However, not only has Bessé Signature competed, they’ve flourished, making a name for themselves in a city filled with luxurious hotel options. What began as a run-down hotel in Brittany has morphed into a Relais & Châteaux property with a Michelin-starred restaurant, and expanded to Paris, where the group currently owns four boutique properties. Located in Paris’ best arrondissements, Bessé Signature hotels are elegant and lavish, but have individual personalities. The five star H tel el mi is contemporary in style, with homage paid to its past as a former book factory. The vibrant and cheerful hotel has 108 newly remodeled rooms, and is ideally located in Saint Germain des r s. s the brand’s only four-star hotel, the recently refurbished H tel Edouard 7 pays tribute to the stylish British monarch of the 1 th century. s the only hotel located on venue de l’Opéra, this “couture” property is housed in a Haussman- style building, and features rich fabrics in bold shades. Its sixty-nine rooms and suites are designed with different atmospheres and themes, divided over seven floors. Two ess Signature five star properties are found on the cusp of the Champs lys es H tel de Sers and H tel Vernet. baby palace and former home of the Marquis de Sers, H tel de Sers is classically French in style, but features the most modern technology throughout its forty five rooms and seven suites. Entirely renovated in 2014, H tel Vernet is located in a Haussman-style building with a glass dome designed by Gustave Eiffel. esigner, Fran ois Champsaur, created a contemporary theme throughout the hotel’s fifty seven rooms and twelve suites. I first met nne Jousse, the CEO of the French-owned Bessé Signature, at Musée de l’Orangerie in September of 2014. I was invited to attend the exclusive preview of the museum’s new Émile Bernard exhibit that Bessé Signature was sponsoring. ynamic and gregarious, Mrs. Jousse intrigued me. Being a luxury hotel junkie and having experienced three of her five properties, I wanted to learn how this wife, mother and former insurance broker became

a luxury hotelier in arguably the most luxurious city in the world. lmost three months later, I was finally able to chat with nne Jousse about hotels, Paris, luxury and travel, in the colorful lounge of H tel el mi. LW: Bessé Signature is a family

Nantes on the west coast of France. The golf course later went through bankruptcy, and my father bought it. There was also a small hotel next to the course, and when the course owner retired, my father purchased that as well.

business. Please tell me about the origins. AJ: Fifty years ago, my father lain Bessé) started Bessé Conseil en ssurances, an insurance brokerage company, which he had until he died. uring the 0s and 0s, he played golf at a place called La Bretesche, which is next to our head o ce in

lthough my father knew nothing of

being an hotelier, he took on the project, completely remodeling the historical 15th century hotel, while keeping his main job as an insurance broker. Soon, the thirty-room omaine de a retesche opened as a Relais & Châteaux property. Later, my father handed the responsibility of the hotel over to me, even though

Travel In 2003, we sold part of our insurance company and were looking to invest elsewhere. We decided to expand in the hospitality industry, but wanted something that wasn’t seasonal. The only logical place to go in France was Paris. LW: There are currently four Bessé Signature hotels in Paris. How did you choose the locations and decide on these particular properties? AJ: bout eleven years ago, we took a map of Paris and decided on three areas: Opera, Champs-Élysées and Saint-Germain-des-Prés. We then searched the real estate market. The first property we found was H tel el mi in Saint Germain des Prés. Because of the economic crisis, Goldman Sachs had the hotel for a year. Nobody wanted to buy it, and I don’t know why. It’s perfectly located and has more than 100 rooms, which is huge for the area. We learned (the Parisian hotel business) for a few years with el mi, and then in 200 , opened H tel Edouard , the only hotel located on venue de l’Op ra. Two and a half years later, we found the third location H tel de Sers, near the Champs-Élysées. This was an easier project, since it was already a five star hotel and refurbished five years prior to our purchase. There was nothing to do. There was a good team inside, and it was not so di cult. I had no hospitality experience. I kept my principal job as an insurance broker, while overseeing omaine de La Bretesche.

Buying a fourth property was not in our strategy. However, we were presented with a good opportunity and purchased the H tel Vernet, also near the Champs-Élysées. Open for

about 100 years, this was a very well known hotel, both in Paris and even abroad. It was in terrible condition. This was the first hotel that we closed and completely refurbished. It had to be in line with the BessĂŠ Signature brand. For four months, H tel Vernet was closed. We reopened the bottom two floors and fifteen rooms, then worked our way up, refurbishing floor by floor. LW: With four hotels in Paris and one resort in Brittany, are there any new properties on the horizon? AJ: Yes, absolutely. There will be another Paris property. It has been delayed a little bit, but should be done by the end of 2014. It was another good opportunity, but now I think we will stop expanding in Paris, probably. I have thought about

Travel how the guests feel. If they say the shower isn’t working, the light was not good, etc., that’s interesting, but they also give their feelings about our personnel. The reviews often recogni e the staff’s empathy. We teach them to treat guests like family and welcome them as if they are in a house rather than a hotel. I think our guests can feel that. nother common review point, which is quite physical, is the location of our hotels. Each one is perfectly

the Marais. I love this area, but for a hotel to be successful, it must reach both corporate and leisure guests. Leisure is not a problem, but corporate is more di cult. I would love to have a hotel in the Marais, but it’s not my priority. The future has to be in London. I think London represents more or less many of the same characteristics as Paris. It will be a big step for us. LW: You’ve been quoted as saying, “Luxury is an emotion rather than a product.” Would you elaborate on that statement? AJ: When you buy a bag from Hermès, it is pure luxury. If you compare it to another brand that is not called Hermès, you can have almost the same kind of product, but Hermès is not written on it. When buying a Hermès bag, there is a strong emotion that is linked to the brand. In fact, I think it’s the

same with hotels. It’s not the nice table, chair, etc., it’s more the emotion you have when entering or staying in the hotel. You can enter into a nice palace hotel, and there are some in Paris, and not feel anything. For me, that’s not luxury. LW: With so many luxury hotels in Paris, how do Bessé Signature properties differentiate themselves from other fivestar hotels? AJ: I think you should ask our guests. It would a little bit pretentious for me to say. There are very nice five star hotels in Paris. Globally, the city’s brands are increasing, which is a very good thing for all of us. What I see comes from our guests’ electronic reviews, and I see almost all of them daily. The reviews are interesting to read, because it’s

located in its area. When we say H tel Edouard is in Opera, it’s actually located on venue de l’Opéra. You can’t be more Opera than that. In fact, I think the most important thing about a hotel is the location, and I can also see that through the guests’ opinions. LW: When it comes to Bessé Signature properties, what are your non-negotiables? AJ: I think the most important thing is how guests are welcomed. If the

staff is smiling and helpful, guests seem to forget what might not have been perfect on the physical side of the hotel. lso, the quality of the bedding must be perfect, because guests come to hotels to sleep. LW: What is your guest profile? AJ: t omaine de a retesche, most of our guests come from France. In aris, our profile isn’t directly linked with our hotels, but rather the area. The guest profile of H tel el mi is different from Champs lys es, for instance. t our

what is your ideal day as a leisure traveler in Paris? AJ: In the morning, I would go jogging along the Seine or in Luxembourg Gardens. Then breakfast, followed by a museum exhibition, since it’s normally quieter in the morning. I love Musée d’Orsay, and want to visit the reopened Picasso Museum, but it’s still queuing. I’m less interested in Bobo (short for bourgeois and bohemian), to be honest, even though I went yesterday to the Jeff oons exhibition. fterward, I’d have a

aris properties, 2 are mericans and 20 are French. t el mi, we have a lot of ra ilians, rgentinians and ustralians. t Opera, there are many Japanese and ussian. Then on Champs-Élysées, we have a lot from the Middle East. Guests’ ages range from 30-80. Of course, we’re not backpacker hotels, so there needs to be a certain level of income. lso, 2/3 of our clients are leisure travelers and 1/3 are corporate, which is typical of hotels like ours. LW: You actually live in Nantes, so

Travel

lunch. uring the spring or summer, I’d have light food and a glass of wine on a terrace. The afternoon is for shopping and walking. I enjoy walking around and looking at the tops of buildings, since that’s where the “For Sale” announcements are found. I visit areas that I usually don’t go to for work. I like the Marais, not necessarily for its boutiques, but for the global ambiance. I like the Left Bank--Saint-Germain-des-Prés and the 7th arrondissement—with its galleries and antiques. It’s a nice mix. I love Palais-Royal. There are nice shops, it’s quiet and the garden is just wonderful. So, I might have a drink there. t night, I’d go to dinner with friends and maybe see a Broadway-type show. LW: When you take a holiday, where do you go? AJ: I go everywhere. I love to travel. I like to go to nature, and generally where there are no French. I am

often in the middle of nowhere. Last summer, I went to Wyoming, Montana and British Columbia. It was such an experience--very wild. It’s another way of life. The landscapes are beautiful and the water pure. In Europe, we have a lot of advantages because everything is close, but it’s very packed. We don’t have these big, wide areas. I like frica, too. I often go there. I like sia. I like everywhere, although I try to avoid cities. It’s okay at the end of the trip to get back to civilization, but I prefer to be in wild areas. Two years ago, I went to Ghana to see the gorillas. I had to walk two hours through the jungle to see them. I do love towns— New York and San Francisco. I like London, all the Italian cities. Well, Venice is one of my favorites. I go every year and would go more if I had time. www.besse-signature.com/

Perfect Paris Weekend Getaway for First-timers By Janice Nieder

Travel

ere’s the problem. My bestie Joan and I were going on Viking River Cruise to Southern France, which certainly was not the problem. The problem was when I found out that she had never been to Paris before, which I found utterly appalling. We needed to correct this grave error, ASAP. But the problem grew much bigger when she told me that she could only take off two more days from work. Covering Paris with a first-timer in just two measly days was the problem. Mon Dieux! This was a serious challenge, but I managed to come up with the following plan. Paris is made up of twenty distinct districts (arrondissement), which circle the city like a garlic infused escargot. With over 2,000 hotels in the city, choosing where to stay was the most daunting part of the planning process. After endless hours of research, I chose two boutique four-star hotels (both looked perfect for girlfriend getaways), so Joan could get a feel for the different neighborhoods. We also booked a couple of tours, reserved our Paris Passes, packed our most fashionable black pieces and set off for 48 hours in Gay Paree. Our first night stay was at H tel Les Dames du Panthéon, in the heart of the historic 5th arrondissement (Latin Quarter), which overlooks, umh…the Panthéon! Fresh from a recent, nothing subtle about it, face-lift, this glam hotel sports a sexy vibe, enhanced by dramatic red and black accents. Each floor features a different style, inspired by daring independent French women (Les Dames means “ladies”), ranging from George Sand to Juliette Greco; perfect for two independent American women!

property incorporates luxurious style elements from the 1930s, such as exotic woods, satin and textured silk. Many of its individually themed rooms (and the exceedingly pleasant breakfast room) overlook the calming, leafy courtyard, and have either an Italian-style shower or bathtub, a towel warmer, robes and slippers, luxury toiletries and complimentary Wi-Fi. We made note of the Deluxe Terrace Suites for our next stay, where guests can enjoy an al fresco breakfast overlooking the rooftops of Paris. Kudos to Maya at the front desk, who could not have been sweeter or more patient as we bombarded her with questions. If I were writing the screenplay for a classy romantic film, I would have the falling-in-love montage take place on Le Calife, during a (truly) magical dinner cruise on the Seine River. Our absolutely perfect introduction to a twinkly Paris at night began with a glass of champagne after we were shown to our table under the cozy, glass-enclosed roof. The rest of the evening, we just sat back and savored a feast for all our senses, as we dined on a Michelin-caliber four-course French meal (don’t miss the “Famous Calife Foie Gras “starter” with crispy gingerbread in caramelized balsamic vinegar), pausing between succulent bites to gaze in wonderment as we glided past illuminated monuments. The

showstopper was a spectacular Eiffel Tower light show. Le Calife is a gorgeous boat, owned by Nicolas Gailledrat, a quirky world traveler, collector and musician, who painstakingly restored the vessel (which was once used to transport cereal), turning it into a recording studio and jazz club. After dinner, you can head downstairs, where you’ll find the sound studio, a scattering of musical instruments including the last Steinway Grand to be produced at

Our co y room offered all prerequisite girlie touches, including plush robes and slippers, comfy duvet covered beds, heated towel racks, magnifying mirror and a chilled bottle of bubbly; also, bonus points for the scrumptious breakfast (crepes and omelets made-to-order), the complimentary afternoon tea and pastries (so welcome after a long day exploring) and the exceedingly helpful staff. Equally enjoyable was our stay at newbie H tel aume, located in bustling Saint Germain, minutes from Jardin Luxembourg. Colorcrayon bright, this chic art-deco

the original workshop, a polished mahogany concert room with bronze ceiling, huge brass doors from an old pharmacy and many other eclectic artifacts from Gailledrat’s travels. The delicious food, caring service and beauty of our surroundings provided a tr s magnifique evening. The aris ass offers the perfect answer for time-challenged visitors. It’s easy peasy, plus you’ll save big bucks, which you’ll need for #5, and included everything we wanted to see and do. Insider Tip: before getting started,

grab a seat at a sidewalk cafe and review the informative 120 page Paris Guidebook, which is chock full of information about the city to help you plan the perfect day. Circle museums, art galleries and historic monuments that strike your fancy. The pass provides free entry to over 60 attractions, including The Louvre, Arc de Triomphe, the Orsay Museum, and a Seine River Cruise. They even throw in a wine tasting class held in a historic wine cellar, where the sommelier will teach you basics of French wine. Since we were so short on time, we really appreciated their exclusive Fast Track Entry, which allowed us to jump straight to the front of the line at a handful of

popular attractions. Do-it-your-selfer types can take advantage of the free Travelcard, that covers all sorts of public transport to help you navigate the city with ease. Since map reading has never been part of my skill set, we were delighted to board the Hop on Hop off us, which provided a fab overview of the top attractions. We would hop off for photo ops, a quick neighborhood walk -about or just exchange self satisfied smiles with the Mona Lisa. We timed our last hop off for

Travel served with fermented cider. In between feedings, J.P would point out various spots of interest, such as where Van Gogh and Picasso lived, or the bakery that won 6th place in last year’s baguette contest, which is no small feat since there are over 800 contenders! There are many other walking tours, but we would follow Jean Paul anywhere.

a stunning sunset pic of the Arc de Triomphe, before shopping along the posh Champs-Elysees -- one of the world’s most beautiful avenues, and a shortcut to heaven for fashionistas. It was almost impossible to drag Joan away, but after seeing the endless queue snaking around the Louis Vuitton store, I was finally able to persuade her to join me for a glass of champagne at the as-elegant-asever Four Seasons Hotel George V. There, we marveled at 18th century French antiques, extravagant objets d’art and spectacular flower arrangements. After seeing the wonders of Paris by

We wanted to learn more about the trendy Marais area, the center for Paris’ Jewish community (the third largest in the world), so we picked this nabe for our other walking tour. While researching different tours here, Sight Seeker’s Delight Unique Walking Tours, particularly those led by owner Karen, scored one rave review after another, with many comments on her wonderful sense of humor. After our thoroughly enjoyable tour, it came as no surprise to find out that this dynamo had won Tripadvisor’s 2014 Certificate of Excellence. Her company offers six tours, ranging from a tasty sounding “Tickle Your Tastebuds” tour to a spooky one that divulged the “Secrets of the Night”.

boat and getting a great overview from the “hoppy” bus, we decided the next best way to get some local flavor would be to join a walking tour. We chose two: Culinary Tours of Paris -- Montmartre walk and the Jewish History Tour of Marais by Sight Seeker’s Delight. Both were top-notch picks providing hours of incredible fun, lots of interesting history and some much needed exercise to burn off our plural morning pain au chocolat(s).

Originally from Philadelphia, Karen had studied drama at Temple University, which is just one reason why her tours are so mesmerizing. She’s extremely passionate about her topic, is as funny as Jackie Mason, and has amassed incredible knowledge about Jewish history in France. We were thoroughly engaged, as she brought the turbulent history of Jews to life through her spellbinding stories. She told us that many Holocaust survivors have been on her tour, including one client who had been a patient of Josef Mengele, and another who had been on the same train as Elie Wiesel. Over the years, Karen has developed personal connections with local rabbis, so we were able to visit synagogues that are not open to the general public.

One important tip: Come hungry, VERY hungry, to one of Jean-Paul Fortney’s Culinary Tours of Paris-and it’s a good idea to wear baggy pants and comfy shoes. We joined Jean-Paul for his half-day tour of the picturesque Montmartre Movable Feast. Although J.P. is an American ex-pat, this captivating, food-loving Francophile could not be more in touch with the local culinary scene -- even going so far as to marry a French cider-maker’s daughter. The food focused around traditional, French home-style cooking, which we enjoyed at three atmospheric bistros. We started our food frenzy with a huge platter of homemade Charcuterie and Fromage, and some rather obscure but delicious wines (J.P. is also extremely knowledgeable about wines and shared with us the names of some excellent wines that could be purchased for under $10). We moved over to the family owned A la Pomponnette, a cornerstone of the neighborhood for over a century. There I ordered pig trotters, which were every bit as good as Thomas Keller’s at Bouchon. We waddled down to a charming creperie for dessert where I indulged in a flaming Calvados crepe with apple sorbet,

We broke for a yummy falafel lunch at the renowned L’As du Falafel.

There is always a line out the door, but thankfully, they are also friends of Karen’s, so we had a table waiting for us. After she guided us through this historic old neighborhood, down secret alleyways and hidden gardens, we emerged onto the bustling main drag filled with designer boutiques, high-end cheese shops, and expensive art galleries. Joan and I exchanged slightly smug smiles, feeling a little sorry for those shoppers who had no idea of the real stories behind the Marais. Exciting chance encounters are par for the course in Paris. It just so happened that during breakfast, we overheard two French women discussing the soft opening of the highly anticipated Louis Vuitton Foundation, scheduled for that morning. So we immediately scrapped our plans and hailed a cab to Jardin d’Acclimatation. Towering above the park’s trees, like immense silver beetle wings flying over rolling waters, was the new $143 million art museum/ cultural space. It was designed by Frank Gehry, who designed it for L.V. billionaire Bernard Arnault, France’s richest man, to showcase his vast collection of contemporary art. This is a Parisian double-header for Gehry, since there is also a major retrospective of his career going on at the Pompidou Center. How to become Parisian in one hour. This hilarious comedy will teach you everything you need to know about how to pass for a Parisian during your stay. The wildly successful, oneman show is performed in English, albeit with a charming French accent, since this cutting satire about the snobbiness of the French is put on by a Parisian. Comedian Olivier Giraud’s gift of mimicry will have you howling with laughter, as he teaches you how to shop, order food, hail a cab with complete rudeness AKA the Parisian way! It’s so fitting that the name of Olivier Giraud’s company is La French Arrogance Productions.

Home Is Where They Park It By The Cooking Ladies, Phyllis Hinz and Lamont Mackay

Travel

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itchens are equipped with full size refrigerators, gas or induction burner stovetops, convection ovens, icemakers, garbage disposals, and dishwashers. Gargantuan refrigerators provide traveling cooks with space for every exotic ingredient. For those RV enthusiasts

en million people in North America travel without suitcases. Like turtles, they take their homes with them.

Life on the open road reaches grand dimensions as recreational vehicles offer house style luxuries fireplaces, indoor and outdoor entertainment centers, central vacuum systems, washers, dryers, and copious remote controlled gadgets.

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Lake Park Resort and Country Club is typical of a facility available to these recreational vehicle snowbirds.

PHOTO LLANO GRANDE LAKE PARK RESORT & COUNTRY CLUB MANAGEMENT

Its distinctive location is adjacent to Estero Llano Grande State Park and World Birding Center, minutes from the artisan stalls, dance floors, and frosty margaritas of Nuevo rogreso, Mexico, and less than an hour from the fishing, boating, and never ending beaches and sand dunes of South Padre Island. RV resorts are often on or near a golf course. Just over the levee from the Llano Grande resort sites, 18 holes cover 6700 yards of championship design. Blossoms in an adjoining citrus grove fill the air with the sweet scent of oranges and rich ruby red grapefruit. According to legendary rumors, Al Capone lived in the 1928 building that now houses the pro shop and Double Bogie Grill. The levee surrounding Llano Grande

provides an exercise path. Four swimming pools and hot tubs are busy with exercise classes in the mornings. Those who are less energetic conduct bob and chat sessions in the afternoons. For anyone who does not want to get wet, a trainer is available in the state of the art fitness center. V resorts offer endless activities and clubs. At Llano Grande Lake Park Resort and Country Club, boas and hats take center stage at the annual Girls Night Out. Donna Farrell, Activities Director at Llano Grande, admits, “We have so many things happening, it’s like being on a cruise ship dances, cards, woodwork, lapidary, quilting,

ping pong, darts, stained glass, birding, music, art, live theater, and bus tours. Lynne Jacoby, a winter resident, said, “There are so many amenities here, if you are bored, there is something wrong.

The Cooking Ladies are this month’s Featured Contributor. Turn to The Cooking P.XX to Ladies A read all Dynamic Duo about them do double By Sherrie Wilkolaski

Featured FeaturedContributo Contributorsr

ave you ever thought what it would be like RV-free, or down to travel south in the world and Montgomery, As food and see Alabama, I’m travel always behind the wheel it all from blown away have experienced writers, they by what they of an RV? flatbread. The can do It can be done, from the road. experience was years, and they so much over the and done in From writing, style. In February epitome of freshness, the tend to enjoy radio interviews to moments verses current of working on a pleasure of being 2012, I had the fertile soil mingled as the scent having any one video series, they that they would do it with passion place Cooking Ladies, introduced to The aroma of just-picked with the call a favorite. take it all in and Phyllis Hinz Phyllis clarifies, stride. They herbs and and Lamont Mackay, greens. In an are equally “Our favorite zealous about industry that while in Las experience is the written Vegas, places at an International chefs on pedestals, wherever we word as they are about happen to be. We enjoy Chef Leo is visual components, and Travel Writers Food, Wine approachable. meeting people and Phyllis says. At Central, at conference. are passionate who “We are never I was there as each table, he describes about what without pen, a speaker and they do, people whose his choice of notepad, and my presentation ingredients to stories give camera.” was his diners; greens us goose bumps; capturing of independent on the subject picked that the perfect They first discovered morning; arugula publishing, and photograph; pleasantly surprised was bitterness; sorrel for their love experiencing for travel after local to cuisine; seeing meet graduation. two well-established lemon; vinaigrettefor a touch of a location through “Many years ago, right authors, The someone else’s out of university, Cooking Ladies. flowers because with elder eyes. For example, we spent nine They are a dynamic they are so fresh. just below the months traveling writing and He does this Arctic Circle, around Europe. photography because he wants on the desolate, rugged, duo, who The wine, food, share an appreciation share what he to muddy Dempster people, we were loves.” Highway in Canada’s for culture hooked,” Lamont and cuisine, tells me. When and they do Yukon Territory, we asked a solitary it all you have a house from their RV. When they are on wheels and cyclist, from not living their Spain, why he can literally dream, they mobile was there. Without drive wherever roads do have a home speaking, he can take you, They have co-authored base in Erieau, Canada. spread his arms do they decide how “Anyone who to encompass the nine where to venture cookbooks and visits our area along surrounding next? “We choose to travelogues. the north shore miles and miles of They are destinations freelance writers, Lake Erie will of evergreen trees, we perceive that spend time in food and travel mountains, and distant as adventures. bloggers, in Erieau, a small fishing migratory animal Often, these include addition to being village that trails that still road trips to remains traditionally relatively quiet mark the very find out-of-the-way published authors. even when cottagers where the last ground places. Each Canada to the and boaters From human migration bend in the road produces arrive for the US, they uncover Asia to North from Three summer. interesting travel the world of what stories, America took restaurants food photographs, place. This is the luxury offer, from behind and travel has to brewery specialize and a new craft food, and of of travel.” course, people.” the wheel of in Lake Erie motorhome. yellow perch. their Before they Sunrises and When it comes decided sunsets to hit the road are spectacular. to food, however, They work incredibly full-time, they Migratory birds they do both 20 years in the spent drop in on their agree on having and I was fascinated well together, restaurant business, way north or favorite chef, a as restaurant depending upon to learn about south, Leonardo Maurelli their writing owners the season. Lamont jumps III. process and With their successful and caterers. Roadside stands in to tell me how they balance the and more, “Our favorite food service work. experience, markets facilitate farmers chef is a passionate we have developed“As co-authors, they consult a healthy chef because eating establishments, for farm to table his/her food voice. One writes, a Cooking Ladies’ diet.” reflects that passion. from the other edits, diners to upscale We’re The Cooking and then we Ladies, so we’re edit again, and professionalism resorts. Their It is clear they love excited then we edit some more...until and anything gastronomic. about exactly who make them popular high energy are, what they one of us says, they ‘Enough’ and One such are doing, and event speakers, passionate chef we are happy food judges, they are going, where with is Leonardo story.” When and guests on “Our lives are Maurelli III at Central, it comes to writingthe radio and television. exciting, always pretty in Montgomery, the luxury market, for changing. We Alabama. He the luxury to have walks the talk journalism allows “Luxury do what we by supporting Eat do because Over the last we can. This South, a 45-acre the best of the us to experience few years, I’ve would be hard farm in the middle best. The bonus gotten to to know these replace.” No of Montgomery, as writers and is, hobbies required, two incredible in its efforts photographers, Every time we women. being are living their they to provide healthy get together, in a position dream. food to the whether experiences in Honolulu, to share our community and where they were educate children on healthy with others, To learn more informing readers of lifestyle about The Cooking South greenhouse, eating. In an Eat options.” Ladies, Phyllis Hinz and Lamont Chef Leo’s rustic we lunched on Mackay, go to salad over warm www.thecooking ladies.com.

Travel duty in order to accommodate pickleball, the latest racquet craze. Llano Grande Lake Park Resort and Country Club is unique in that sites are not only available for rent, they are available for purchase. This option leads to personalized casitas, pergolas, and landscaping.

Vers luxuriate in traveling with their own kitchens, entertainment centers, and bedrooms. They have the luxury of living on the road, in the quality of lifestyle to which they have become accustomed. With cedar lined closets, they do not require suitcases.

At Llano Grande, the option to rent or purchase extends to non Vers as well. This provides an opportunity for travelers who do not RV to join friends and family who do, and experience the snowbird lifestyle.

PHOTOS PHYLLIS HINZ AND LAMONT MACKAY

RV resorts, like Llano Grande Lake Park Resort and Country Club, provide wide ranging facilities for both long and short term stays. With swimming pools, hot tubs, and golf courses, they often become destinations themselves.

San Diego Sh and the Icon

By Debi

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helter Island nic Kona Kai

i Lander

Much to Do in Southern California

San Diego attracts over thirty-three million tourists each year, with a long list of first rate attractions and near perfect weather. The Southern California destination is enhanced by a natural deep water harbor, extensive beaches, and a long association with the U.S. Navy. With annual average highs between 64-76 degrees and average lows from 48 2, visitors are almost assured ideal weather any time of the year. My trip started with a cross country flight to San iego International irport and a short taxi ride to Shelter Island, less than ten minutes away. Shelter Island began as a sandbank in San iego ay, visible

only at low tide, but is now connected to the mainland by a narrow strip of land. The area maintains an understated park like atmosphere with a nautical theme; no glit y high rise buildings here, just upscale resorts, marinas and boats, boats and boats. popular shoreline walking and cycling path attracts exercisers with surprising views of passing naval carriers and cruise liners, so huge that folks stop and stare. I checked in at the newly renovated, two storied ona ai esort, and found my way to an oversi ed, airy room with sliding glass doors leading to a private balcony with an ocean view. This became my favored spot for morning coffee or an afternoon

Travel oredom was not an option on site recreation runs the gamut from carefree lounging in poolside cabanas, lap swimming or soaking away stress in the hot tub. Guests can rent jet skis, kayaks, canoes and paddle boards with lessons at the marina dock. What the heck I decided to try stand up paddle boarding for the first time. uckily, the secluded harbor is bathed in calm water, the ideal setting for beginners. My instructor said to mount the surfboard like plank on my knees, which I did right off the edge of the dock. I paddled out a few strokes and then, with the board wobbling underneath me, I very carefully stood up while trying to diminish the imbalance. I somehow managed to keep afloat, but am sure I looked a bit like a drunken sailor. I began to stroke with one oar voila how invigorating to glide over the water from a standing position. For those old enough to remember, I envisioned myself as the orelco Santa, sliding smoothly and easily along. I paddled past gorgeous yachts, moored in their sleepy berths, and basked in the sunshine warming my body. ikes, I reali ed I had to lie down to fit under a pedestrian bridge, as it was high tide. Miraculously, I lowered my body to my knees, and then edged into a prone position. fter gliding under the bridge, I teetered back up without falling into the water. I discovered the sport exercises your abdominal and arms muscles while presenting a scenic take on the world. One of the super boats docked in the ona ai Marina is Stars Stripes, S 11, the authentic 1 2 mericaâ&#x20AC;&#x2122;s Cup acing acht. Captain ynn Hanna and his crew can welcome up to 24 guests for a three hour sail. This adventure is rated as the 1 attraction in San iego by Trip dvisor, and will become a rush of memories for anyone taking the sail.

cocktail. ctually, all 12 guest rooms in the sprawling resort have balconies with marina or ocean views, along with amenities such as in room refrigerators, coffee makers, flat screen televisions, I Home radios and high speed internet. The hotel is 100 smoke free.

ate one afternoon, I was given the opportunity to board Stars Stripes and head out toward oint oma, passing harbor seals lounging on marine buoys and into the acific Ocean. Volunteers are encouraged to assist, as six able bodies must grind winches to raise the mainsail, a massive 3, 00 square feet Carbon Fiber 3 beauty. I agreed to help, but admit growing tired by the time the sail was hoisted into position. Each time the sail was tacked, the boat would list left or right, adding

Kona Kai Marina

nless youâ&#x20AC;&#x2122;re onald Trump, the ona ai Marina will make your jaw drop in awe; itâ&#x20AC;&#x2122;s home to some of the swankiest yachts in the world. ona ai boasts the only privately owned beach in the state, which further boosts the place. I started my day with sand under my toes, while fresh ocean bree es passed my nose. I was beginning to understand the outdoorsy Southern California draw.

to the thrill. ater, I took a turn at the helm, feeling the power of this magnificent vessel as it cuts through the water. When we turned around and headed back, a distant view of the San iego skyline became embla oned in a golden sunset. While I’m not an angler, numerous boat charters leave Shelter Island for offshore fishing trips. Options run from a half day to full day trips deep out into Mexican waters.

Activities Off Shelter Island

The San iego oo justifiably earns its world famous reputation as one of the finest oos in the world. daytime VI tour is always a winner. The VI ticket includes up close experiences and behind the scenes activities, like hand feeding lettuce to a giant tortoise and giraffes. etween stops, participants hop onto oversi ed golf carts driven by tour guides, saving them hundreds of steps in the park. It’s impossible to see all 3, 00 animals in one visit, but my group was given speedy entrance to the popular giant panda exhibit, where those adorable creatures were asleep in the trees. San iego hosts the largest naval fleet in the world, and touring the SS Midway ircraft Museum becomes a fitting tribute and eye opening education. This aircraft carrier served longer than any other ship in the 20th century, from 1 4 to 1 2. Tourists should be ready for lots of walking, as this ship is immense. Many former sailors live in Southern California and volunteer as guides. They can’t wait to describe their former shipboard life, and lead groups through sleeping quarters, engine room, galley, bridge, o cers’ quarters, flight control center and the pilot’s ready rooms. I hammed it up on the flight deck by climbing into an aircraft cockpit and posing by some vintage planes. Guides were on hand to explain the precision maneuvers needed to successfully launch and land planes from that strip. These di culties help you understand and appreciate efforts of the military.

Food and Spirits Scenes

San iego has been called merica’s Craft eer Capital with 8 area breweries. A brew hop with tastings along the craft beer trail makes a fun afternoon or evening activity. I stopped into Mission rewery, where I tasted their various ales. The proprietor allows guests to bring in food to pair with their beer. I saw lots of pi a boxes around the room. The food scene in San iego is truly hot, influenced by nearby Tijuana and

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spicy Mexican flavors. Talented local chefs serve up fiery fare. I enjoyed ethnic fare at downtown restaurant, The lind urro, and Italian at The Venetian, in the suburbs. The So-Cal healthy food movement is also prevalent. My meals at ona ai were beyond typical hotel food. ishes were photo-worthy presentations that tasted delicious and yet were still healthy, even my gluten-free options. While I didnâ&#x20AC;&#x2122;t have time for the beaches, sunny San iego is indeed a crowd pleaser, and I can understand why it is one of the fastest growing cities in the nation. The long standing and much loved, but renovated, ona ai has never been better, and I definitely recommend spending some time there.

DELICIOUS BY DESIGN.

Stone Fruit Skillet Pie with Basil Blossoms by Eva Kosmas Flores. FINEXUSA.COM

C H A R D O N NAY 2013 VINTAGE

This Chardonnay brings together the best of three notable coastal California wine regions that have proven to be ideal for growing Burgundian varieties. Each area has dramatically different climates, topography and soil types, producing Chardonnay with its own distinctive characteristics. For our maiden vintage, we chose the following blend of components to create the perfect balance between spice and fruit; weight and restraint; crispness and creaminess.

49%

30%

21%

SANTA BARBARA COUNTY

SONOMA COUNTY

MONTEREY COUNTY

Exotic sweet spice and lively tropical fruit

Crisp apple and lean minerality

Ripe stone fruit and a round, creamy texture

The 2013 growing season was exceptional along the entire California coastline, with a dry, warm spring, prompting early bud-break, followed by a textbook summer, free of any heat spikes. The long warm days and cool nights gave us rich, ripe fruit, balanced with some nice bright acidity. Each lot was kept separate in the winery so we could tailor the winemaking techniques to enhance the unique regional nuances. Upon unifying them together, we were able to create a well-balanced Chardonnay that possesses the signature Meiomi style â&#x20AC;&#x201C; rich and ripe, with depth and complexity. Fermentation took place in a combination of French oak barrels and stainless steel tanks, retaining some of the vibrant fruit to contrast beautifully against the rich, textural oak characteristics. All blend components underwent 100% malolactic fermentation to add further depth and roundness.

TASTING NOTES: Light straw-gold in color, the bright, enticing layers of citrus fruit, pineapple, subtle minerality and candied Asian pear aromas awaken the senses, hinting at the intense fruit flavors to come. Exotic, warm spice notes enhance the complex palate of succulent tropical fruit, apple cream pie, peach, hazelnut and vanilla crĂ¨me brulee. The lush, creamy mouth-feel is nicely juxtaposed by a clean, vibrant acidity that carries through from beginning to end. - Joseph Wagner, Owner & Winemaker MEIOMIWINES.com

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Camp Jabulani Romantic South African Safari By Devanshi Mody

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amp Jabulani is better known for its elephants than for its romantic appeal. It is, however, amongst the most romantic of South Africa’s safari camps, considering that over a five-day sojourn, I was sometimes the sole loner in camp of honeymooners -- no, it wasn’t some cruel contrivance to impress upon me my solitude. I’m quite happily wedded to my voyages, thank you! But I can see why Camp Jabulani lends itself to the more amorously inclined. To experience this property’s romantic impact, it’s worth arriving at dusk- not terribly practical, but then, since when has romance been practical? I’m not very romantic, but I am most impractical and quite liked reaching camp at an unseemly hour to be graciously received under star-spangled skies. I’m next ushered by the gallant new General Manager (GM), Philip, through an impressive curio shop to a lounge for drinks, and then taken

over a bridge to my villa. Villas with private pools, charmingly colonial, with sultry wood furniture, sofas baring hides, floors tessellated in zebra skins and walls seemingly out of elephant dung (they can be charming, promise!) scatter along a riverbed. A chandelier glitters over the bed, drenched in flowing white net, whilst bulbs embedded in wooden barks bathe in soft light. A stand-alone bath languishing by your bed for attention. Nightlong, as you succumb to the seductions of your enticing four-poster bed (and whatever else is in it, let’s hope), you’re serenaded by lions, if not a concerto of lions and leopards. This fairytale camp even nightly supplies whacky African bedtime fairytales. Philip then presents me the lodge, an enchanting space. This colonial camp preserves the quaint aura of a bygone era. Here, time seems to have stopped. Even though the young rangers hustle about on multiple missions, yet, tranquilly lies like a drape over the camp. It is desecrated

only by elated vociferations of tourists at supper, who must think everyone is interested in their jungle expeditions, their lives, and their opinions about other people’s lives. The dining room has rich porcelain (that miraculously resists shattering, despite the shrieking tourists), a raging fireplace and the quietly attentive steward, Isaac, who seems as timeless as this captivating enclave. ut you might soon find your marriage tested, as Chef Garth entraps you in a love affair with his gourmet creations. For gourmet they are, displaying tact and technique, flair and fancy. Creativity shows in bloody Mary or wasabi panna cotta and blue cheese ice cream, whilst Chef’s overseas experience manifests in civilised portions (most South African lodges serve famously bad food in infamously elephantine portions). His lunches are thankfully

light, his breakfasts petite and prettily presented at your table no ghastly buffets! . His four course suppers are epicurean. He’s the “Sultan of Soups”- every one a satin-textured wonder, and he’s also the “Moghul of Chocolate Mousse” (made with Belgian Belkolade) and “Baron of Briers” (Afrikaans BBQs). If a “gourmet” brier sounds like a contradiction in terms, then Chef Garth’s aesthetic flair magically transforms this informal dining option: dine under the heavens amid bla ing fires, surrounded by beautifully-dressed tables. I discover that Chef Garth worked at Vietnam’s culinary landmark, La Residence, one of my favourite addresses, and prevail upon him to whip up hot-hot Vietnamese dishes. You would do well too - just to spice up your honeymoon. Even if you aren’t on honeymoon, you’re treated to customised

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wilderness and natural resources) as South Africa. Camp Jabulani is visionary. Adine explains that the multi-disciplined HESC both rehabilitates orphaned and injured animals of any species and works for long-term preservation of endangered and vulnerable species through breeding programmes and intensive research. One might debate the practicality of rescuing cheetah, for example, that mightn’t survive when let into the wild. Rescuing wild animals is very romantic, but the romantic is rarely practical. HESC is an exception. Adine adds, “Through our ‘every animal is welcome’ approach, we have moved beyond cheetah conservation into the broader

itineraries and pleasured with the camp’s famed safaris on elephants that were saved from brutal extermination in Zimbabwe. The star of the parade is Jabulani himself, extracted from a bog. However, he must now share his stardom with the biggest elephant, Sebakwe, who is featured on bottles of local speciality Amarula liqueur. Camp Jabulani’s elephant-back safari ends with your elephant deposing you at a scenic location, where tables are decked for sundowners with drinks (Amarula, naturally) and titbits, including delectable dry guava. Unmissable, these evenings, unless your guides, Werner and Ryan, steal the show by driving you to secluded picturesque spots. Do let yourself be kidnapped by the boys. They won’t bore you at every sighting like most guides do, with prolonged stops that seem to last longer than a modern marriage. Later, opt for the night elephant-back safari and melt away into the moonlight- or honey-moonlight. Best not overly exert yourself with nocturnal activities if you intend volunteering at the Hoedspruit Endangered Specie Centre (HESC), a liated with the camp. Managing Director Adine Roode, whose family owns the camp and Kapama Private Game Reserve, once asked me, “Would you like being educated on a luxury holiday?” It’s imperative in a destination as little bothered about conservation (especially the

spectrum of many other species that are in need of our care.” HESC works indefatigably on rhino anti-poaching initiatives and conservation to sustain surviving rhinos and the species itself. “Finally,” Adine says, “we focus largely on education of both school and gap-year students, as that’s where the future of conservation lies. Eco-Tourism is our way of sustaining the facility, and also making available to the general public the plight of vulnerable animals, and the difference that ordinary people can make every day.” Camp Jabulani and the HESC are an experience in caring. For those who think that marriage itself is endangered, perhaps one might find heart here!

Frankfurt Finest By Tiffany Thornton

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tâ&#x20AC;&#x2122;s

rankfurt, Germany is much more than its often-reputed reputation as “just a business hub”. It’s the kind of city that needs to be explored to truly be understood. Once you peel away the layers of misperception, you will uncover an eclectic city filled with culture, wonderful museums and a superb nightlife scene. It’s a city infused with its own magic that lingers past the evening skyline.

Frankfurt is an extremely old city, nestled on an ancient ford along the River Main. Its history dates back to the first century. Throughout the city, surrounded by modernity, you can find old relics and buildings that hold a deep history within their walls.

think about staying on. I was in my twenties, party bound for Barcelona, and I had a long delay between flights. Always up for an adventure, I decided to explore the city a bit, and hopped the modern train to the city centre in no time at all.

The first time I arrived in Frankfurt was on a stopover between flights en route to Barcelona. Like so many travellers who use Frankfurt as a transfer travel hub, I didn’t really

I recall how damp the air was as I walked along its quiet streets in the early morning. I strolled along the River Main, making my way into Altstadt (or old town in German). The buildings were like gingerbread houses, and the smell of sweets permeated the air. As bakeries and cafes opened up, businessmen in tailored suits scurried by, stopping briefly to grab a bite. The city was coming to life. I indulged happily in warm apple strudel and black forest cake, window-shopped and made my way back to the airport. Little did I know then that, years later, my love affair with Frankfurt would begin. If you happen to be in Frankfurt on a Thursday or a Saturday, make your way to the city centre station, Constablerwatche. The Mein eil, a modern shopping district and home to a large outdoor market, surround it. It’s a culinary smorgasbord that offers up an array of German beers, cheeses, renowned apple wine, schnitzel and my go-to indulgence: bratwurst on a bun with sauerkraut (there are many varieties to choose from). No visit to Frankfurt is complete without visiting the top-notch museums this dynamic city has to offer. There are so many you truly need a few days to enjoy them all. Start with the Liebieghuas, a converted 19th century villa that is now the Museum of ncient Sculpture. It boasts a vast collection of Baroque sculptures and Egyptian artifacts (mummies as well). No visit to the museum is complete without stopping by the café, a true local favourite. Its romantic, renaissance-inspired outdoor courtyard serves up the best homemade German cakes and hot chocolate. The Stadel rt Museum holds one of the most vast collections of art in all of Germany, boasting European works of art from seven centuries. Rembrandt, Vermeer, and Botticelli are all there, along with 100,000 other drawings and prints, housed in a wonderfully exquisite building where modernity and history collide. For those who love something more contemporary, The MM Museum of Modern Art boasts a collection of more than 5,000 works from around the world, dating from the 1960s

Travel right up to the present. No visit to Frankfurt is complete without a visit to the Palmen gardens. An aromatic adventure for the senses awaits you, as you meander through 50 acres of orchids, tropical trees and greenhouses featuring towering cacti. It’s all surrounded by an expanse of green lawns and waterfalls. During the summer season, you can even hop on a train around the miniature railway. For a deliciously opulent dinner in an atmosphere truly fit for a king or queen, head to the five star Villa ennedy Hotel, with its grand entrance and castle like feel. Start with a signature avant-garde cocktail at the aptly titled JF bar. My favourite is the “Noblesse”, a mix of vodka, caramel and raspberry liqueur. djacent to The JF bar is Gusto, a top notch Italian restaurant, known for its sophisticated simplicity that captures the essence of fresh ingredients with original Italian recipes. Try the grilled octopus and the Carpaccio tru e. Germans love fresh Gelato icecream in all flavours, and it would be impossible not to find a quaint café serving it up almost everywhere, for only a euro a scoop. German owned indner Hotels are a must when visiting. The indner Main la a Hotel and Suites in Frankfurt is stellar. esigned to reflect ew ork City culture of the 1930s, it towers above the river Main with its goldflecked rooftop. It is located right near Sachsenhausen, one of Frankfurt’s oldest streets. The hotel’s stylish suites are classy and refined. Boasting spectacular views of Frankfurt’s handsome skyline with its skyscrapers and high-rises, it’s often referred to by locals as “Mainhattan.” Don’t miss out on the spa, sauna and steam room located in the hotel. So the next time you find yourself on a stopover in Frankfurt, linger awhile. ou will not be disappointed.

Grand Isl

Villas th

By Tim C

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le Resort

hat Thrill

Cotroneo

n the island of Great Exuma in the Bahamas, there is a luxury resort that exudes a feeling of kindness and generosity. Guests find their expectations are exceeded on a daily basis. Claudine Williams, Hotel Manager at the Grand Isle Resort, was asked if there was an uncommon training that goes into making guests feel so special. “I wish I could take credit for this. The truth is, the Great Exuma people have a natural gift for pleasing people.”

designed golf course, and the Caribbean Sea.

Guests initially choose Grand Isle for the resort’s five star accommodations. But what brings you back is a natural charm that seems to be a way of life on Great Exuma. Whether you meet a bartender, housekeeper, or upper management, this “What can I do for you?” personality is exhibited at every turn. What’s interesting is the Grand Isle service standard begins before you set foot on this eleven acre resort, which showcases Emerald Bay Beach, a Greg Norman

Once you’ve made your reservation, the Grand Isle concierge team strives to make your life easy: “Can we help with airport transfers? Can we reserve a rental car? Would you like a golf cart to explore our beautifully landscaped grounds? Can we arrange for a legendary Out Island excursion? Can we stock your villa’s refrigerator in advance?” By the time you arrive at Grand Isle

Travel Resort, it’s conceivable your only stressor is deciding which island cocktail to select for happy hour.

Arrive in Style

If you’d like the concierge team to arrange for your airport transfers, that means a driver will be holding a sign with your name emblazoned on it at Great Exuma’s petite international airport. The commute from the airport is an easy 1 minute drive. efore you can say “Bahamas,” Grand Isle’s stately gates swing open just for you. Grand Isle displays a certain curb appeal, starting with their roadway of multi colored pavers, flanked by palm trees and colorful Caribbean foliage. Upon stepping into your villa’s entrance, you’re impressed by a gourmet kitchen and spacious living area that complements a spectacular view of the marina, golf course, and Caribbean Sea. Your bedroom and on suite bath are resplendent in upscale island décor. First impressions reveal an island getaway with posh amenities at every turn. Then there are the views! Whether you’re a seasoned traveler or on your first island escape, feasting one’s eyes on the Caribbean Sea is a bucket list favorite. You discover that the turquoise water that Grand Isle guests fawn over delivers shades of blue and emerald green that will not be found anywhere else in the world. As you step out to your balcony and swivel at your villa’s sweeping view, the words, “I could get used to this,” scroll through your subconscious.

Prepare to say “Goombay Smash.”

Grand Isle’s hub, or social gathering place, is the deliciously scenic Palapa Grill. Conjure an image of what an open air restaurant with a Caribbean ambiance should feel like, and the Palapa Grill checks every box. The two tiered restaurant is covered by a huge thatched roof. With soft Calypso music playing overhead, your upcoming breakfast, lunch, and dinner are opportunities to utilize all your senses. You start by gazing at Grand Isle’s infinity pool, lush landscaping, wealth of palm trees, and then a beautiful crescent shaped beach framed by the Caribbean Sea. When you’re ready to focus on your sense of taste, prepare to be rewarded by Grand Isle’s scintillating

menu of fresh seafood, classic North American cuisine, Caribbean favorites like jerk chicken, and fall off the bone ribs. our palate is further whetted by Grand Isle’s special cocktails, featuring names that are as fun to say as they are to drink. Enjoy a Goombay Smash, an

Exuma Blue, or a Bahama Mama. Then just sit back and chill.

Manager, Don Jelinek, said it best, “You need to see Great Exuma by boat to really experience our island’s once in lifetime color, snorkeling sites, fishing, beach bars, swimming pigs, and private islands.”

Great Exuma’s Must See Sea

As great as the Grand Isle Resort accommodations are, the staff encourages guests to see what makes Great Exuma great. General

When Jelinek refers to color, he’s

speaking of the amazing shades of blue and green that made their Caribbean Sea a drawing card for two of the most popular movie series of all time. Great Exuma is home to James Bond’s “Thunderball,” as well as Johnny Depp’s “Pirates of the Caribbean.” Depp loves Great Exuma so much, he purchased a home there. In fact, Great Exuma and its 365 islands are so magical, David Copperfield purchased his own island on nearby Musha Cay. Great Exuma has something for everyone. Grand Isle Resort is a golfer’s paradise. At Grand Isle Resort, neighboring Sandals Emerald Reef Golf Course weaves most of its

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back nine around Grand Isle’s seventy eight villas. What’s great for Grand Isle golfers and photo buffs is that Emerald eef’s most dramatic ocean holes are easily visible from many of the Grand Isle balconies.

Return for the Gift

With all Grand Isle has to offer, what really sets this resort apart from other luxury properties is its gift; the staff’s natural fondness for pleasing guests rubs off in a way that just feels good. Guests leave Grand Isle carrying a certain Caribbean glow that shines well beyond their vacation stay. On the last day of your Grand Isle holiday, you can’t help but say, “I could get used to this.” To learn more, go to www.grandisleresort.com.

Luxe Lay ATL By Susan Lanier-Graham

yovers:

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emember the days when the thought of an airport layover brought shudders and a sense of dread? Today’s airports are breaking out of that mold — and breaking all the old rules — to offer bespoke services to modern travelers. From luxury lounges, modern spas and art museums, to wine bars, gourmet restaurants and markets filled with fresh produce, airports around the world are revolutionizing the travel experience. Discover a new place each month for your next luxe layover. Hartsfield-Jackson Atlanta International Airport, Atlanta, GA, USA: ATL In April 1925, Atlanta’s Mayor Sims leased an abandoned auto racetrack he intended to use as an airfield. The small parcel of land was named Candler Field, after the land’s former owner and Coca-Cola magnate, sa Candler. The first commercial use of the new airstrip came a year later, when Florida Airways delivered mail via the airport. In April 1929, the city bought the land for $94,400, and o cially named it the tlanta Municipal Airport (although they lost the paperwork designating the o cial name and had to rename it o cially in 1 42 .

1948, there were 1 million passengers flying through tlanta Municipal every year. That number continued to skyrocket, doubling by 1957. In May 1961, the largest single terminal in the country opened at ATL. The $21 million building was designed to hold an unprecedented 6 million travelers per year. nfortunately, by the end of the first year of operation, more than 9.5 million visitors passed through the new terminal, overtaxing it from the start.

With Atlanta Municipal up and running, Delta Air Service started trial service from Birmingham, Alabama to Atlanta on June 12, 1930. The plan went so well out of the gate that the route became o cial just a few days later on June 18, 1930, making Delta the airport’s oldest continuous tenant. The airport took off during the 1940s, under guidance of Atlanta’s longest serving Mayor, William B Hartsfield. espite becoming a S Airbase during World War II under orders from the S government, the airport continued to grow and by

In 1971, beloved former mayor Hartsfield passed away, so the

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service to Brussels.

airport was o cially renamed the William . Hartsfield tlanta irport. In July of that year, Eastern Airlines began offering the first flights to Mexico, so the name was quickly changed once again to the William B. Hartsfield tlanta International Airport. Today, we take for granted that ATL is an international hub, but the first international carrier didn’t arrive in Atlanta until 1978 when Sabena Belgian World Airlines started four-times-per-week

The airport continued to grow under leadership of Mayor Maynard H. Jackson. In September 1980, the airport opened the world’s largest air passenger terminal complex, with 2.5 million square feet and capacity for 55 million passengers per year. An international concourse – E Concourse – opened in 1994, but by 1998, when ATL was named the busiest airport in the world with

73.5 million passengers a year, it was obvious there was more need for expansion. Since then, a fifth runway, rental car center and new international terminal have opened. The airport’s o cial name changed again in 2003, to honor both of the mayors instrumental in developing ATL into the international hub it is today Hartsfield Jackson tlanta International Airport. The terminal

domestic flights. If you need to get to the rental car center, you will need to jump on the SkyTrain for a short 5 minute ride to the new rental car center, as well as hotels, o ce buildings and the Georgia International Convention Center. Concourses start at T Concourse, adjacent to the domestic terminal, then go from A to B, C, D, E and F, which is adjacent to the International Concourse. International terminal services both concourse F and international flights that arrive into the E concourse.

Airport Clubs & Lounges

now encompasses 6.8 million square feet covering 130 acres, and the airport services 1 0 S destinations, along with 75 international destinations in 50 countries.

The ATL Airport Layout

ATL consists of a domestic terminal, an international terminal and concourses T, A, B, C, D, E and F. The Automated People Mover connects all concourses with the domestic and international terminals. There are eleven four-car trains that run on a 3-mile loop every 2 minutes. That makes it easy during layovers to jump onboard the M to visit shops and restaurants in other concourses. There is no need to clear security to visit other concourses, once youâ&#x20AC;&#x2122;ve cleared it initially or when arriving in ATL on a layover. The domestic terminal contains the baggage claim and check-in for all

There are a variety of clubs and lounges at ATL. Because ATL is the Delta hub, there are more Delta lounges at ATL than any other variety. In fact, there are nine Delta lounges along with lounges for merican, nited and one common use lounge. Delta Sky Clubs elta Sky Clubs offer free wine, beer, spirits, soft drinks, coffee, tea and juice along with snacks, hot soups, free WiFi, magazines, newspapers and TVs. The club in T concourse has a putting green, and the club in F concourse has a deck with outdoor seating and views of the runways. Clubs in both E and F concourses have showers available. The club is open to anyone with either a club membership ($450 per year , or a day use pass is available for those flying on elta for $4 . Concourse T: near gate T6 is open from 5 am to 10 pm daily Concourse A: on the second level is open from 6 am to 10 pm Monday through Friday only Concourse A: near gate A17 is open

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daily from 5 am to 11 pm Concourse B: near gate B10 is open 6 am to 10 pm daily Concourse B: near gate B25 is open 6 am to 10 pm daily Concourse C: near gate C37 is open 6 am to 10 pm daily Concourse D: near gate D27 is open 6 am to 10 pm daily Concourse E: across from gate E15 is open 6 am to 10 pm daily Concourse F: on the Mezzanine Level is open from 5:45 am to 11 pm daily. American Airlines Admirals Club The American Airlines Admirals Club is located near gate 10 in the T concourse. The lounge offers free beer, wine, spirits, coffee, tea and soft drinks. Complimentary snacks are available, and full meals are available for an additional charge. There are free WiFi, conference rooms and PCs with internet access. The lounge is open to anyone with an Admirals Club membership or to the public with a $50 day pass. The lounge is open Sunday through Friday from 5:15 am to 8:30pm, and on Saturday from 5:15 am to 8pm United Club The nited Club is located in the D concourse between gates D12 and D14. The club serves free beverages and light snacks. There is assistance with seat assignments, free WiFi and an assortment of magazines and newspapers. The lounge is open to first class customers as well as nited Club members $ 00 per year . It is also available to the public for a $50 day pass. The lounge at ATL is open Sunday through Friday

from 6am to 7:15pm, and on Saturday from 6am to 6:30pm The Club at ATL The Club at T is the first and currently only common use lounge at ATL. The lounge is available to the general public for a daily fee of $35.00. It also serves as the lounge for first class passengers on ritish Airways, Lufthansa, Diners Club International and Priority Pass holders. The lounge offers free snacks and beverages, including beer, wine and liquor. There is free WiFi, and showers are available. The lounge, open 5:30 am to 9:30 pm daily, is on the F Concourse Mezzanine.

constructed from rare Cherokee Marble mined in Jasper, Georgia. For the complete menu, visit oneflewsouthatl.com.

Shopping

There are more than 100 retail outlets in ATL. While you’ll be able to find plenty of s stands and souvenir shops, along with three duty free shops, there are several high end shops offering everything from clothing to jewelry.

Restaurants & Bars

There are a variety of restaurants and bars in each concourse and the terminals at ATL. There are several that offer either exclusive luxury dining experiences or traditional regional cuisine. Some standouts include: Atlanta Bread & Bar: fun, sophisticated atmosphere with local flavors and a full service bar, offering premium and local brands for beer, wine and specialty cocktails. The restaurant serves soups, sandwiches, Panini, salads and entrees, including a favored shrimp and grits, as well as chicken breast with gouda grits and collard greens; near gate A12 and open from 6am to 11pm Atlanta Chophouse and Brewery: the legendary Atlanta steakhouse has a branch in the Atrium, presecurity. You can get steaks, chops and seafood; open 9am to 10pm daily. Dos Equis Explorers Lounge: a high-tech beer lounge, featuring iPad menu technology, authentic

Mexican food and Dos Equis beer. Diners view the full menu and suggested beer pairings and place their orders on the iPad; near gate B31, open daily from 6am to 11pm Ecco: the airport location of one of Atlanta’s premier dining locations serves seasonally inspired European cuisine with adventurous wine and cocktails; located on the Mezzanine in the F concourse, from 9:30am to 10pm for lunch and dinner. Jekyll Island Seafood Company: offers a taste of the Georgia coast, with Jekyll Island shrimp delivered fresh Get favorites such as shrimp and grits, fresh oysters, seafood gumbo; open from 9am to 11pm daily. One Flew South: this James eard finalist offers an exclusive upscale dining experience of global fare, created using premium ingredients from local sources. The menu includes great sushi, an international wine list and extensive cocktail list. The restaurant’s signature is its pink marble columns and tabletops

Buckhead Bookstore: there are two locations of this local bookstore. The location in the B concourse Centerpoint is open 6am to 11pm and has seating available. There is a smaller location at C39, open 6am to 10pm daily. Bulgari: jewelry, accessories, handbags, scarves, sunglasses and fragrances are available at this luxury jeweler, located in concourse A Centerpoint; is open 7am to 10pm daily. Coach: designer accessories by this highend retailer. Located at the concourse F Centerpoint, Coach is open 8am to 8pm daily. Ermenengildo Zegna: offers designer men’s clothing and accessories in the concourse A Centerpoint, from 7am to 10pm daily. Kiehl’s: skin and beauty products are offered at two locations, the Centerpoints for both concourse B and concourse F. Both locations are open 8am to 10pm daily. L’Occitane:

offers skincare and body products near gate A26. Open 7am to 10pm daily. Lather: Luxury skin and body care products are available near gate T5. The shop is open 7am to 10 pm daily. Luxe International sells brand name fashions from two locations—near gates B17 and D11. Both are open from 7am to 10pm daily. MAC Cosmetics: luxury cosmetics are sold in the concourse F Centerpoint from 9am to 11pm daily. Michael Kors: designer handbags and accessories are for sale at two locations—near gate E11 open am to 11pm daily and at the F Centerpoint (open 7am to 10pm daily . Mont Blanc: designer pens and writing accessories, located in the concourse F Centerpoint and open from 7am to 10pm Salvatore Ferragamo:

Travel Samsonite, and enguin sculptures by Leo Sewell. The olling Suitcase is a giant piece of luggage created using street signs, while Samsonite is created using license plates from all 50 states. Both of those are located curbside outside the North Domestic Terminal. enguin is a giant penguin with a suitcase, crafted from found aluminum objects outside the South Terminal. Inside the airport, favorites include “Brute eighbors by Joe eragine a series of giant urethane plastic and copper ants crawling across the wall of the North and South baggage claim areas and Spirit of tlanta by eborah Whitehouse, which is a photo collage at the escalator from the APM station inside the main terminal.

tlanta area, such as ja during the Jazz Festival and Victorian costumed carolers at Christmas. Art Program: T offers both commissioned pieces on permanent display and rotating exhibits. ou can find rotating exhibits in the trium Gallery of the main terminal, Gallery T, adjacent to the Terminal South security checkpoint, in cases throughout concourse E and along the north corridor of the T gates. In addition, there are four pedestals in the ground transportation holding area outside the west end of the main terminal that exhibit threedimensional art. The works change annually.

elegant apparel, accessories and shoes are available at this luxury retailer in the concourse A Centerpoint, open 7am to 10pm daily. Sean John: men’s clothing retailer is located near gate B28 and is open 7am to 10pm TUMI: luxury luggage and travel accessories are available in the shop near gate E11, open from 9am to 11pm daily.

There are also rotating exhibits in the outh rt Galleries for K-12 students in the Atlanta area. Concourse T and concourse E house works in association with the Georgia rt Education ssociation, while concourse D houses work by underserved kids and teens as part of the Youth Art Connection and oys Girls Clubs of Metro tlanta. Permanent art exhibits started at the airport in 1979 with the purchase of nine art pieces. Today, there are more than 250 pieces of art on display throughout the airport. Some of the most notable works include the olling Suitcase,

Hartfield’s Ants courtesy James Emery and Creative Commons Pet Areas: If you travel with your pet, you will appreciate the dog parks located outside the terminals at ATL. The main dog park, in the ground transportation area on Domestic T South just outside doors W1 and W2, is 1,000 square feet of enclosed area, with flowers, grass, rocks, benches and artwork. There are two smaller parks, one on the lower level of Domestic Terminal North outside door LN2, and one at the arrivals level of the international terminal

For Fun, Relaxation & Pampering

Traveling is stressful, and there are a couple of ways to relax and have fun during your layover at ATL. XpresSpa: If you would like to spend your time between flights pampering yourself, head to XpresSpa. There are two ATL locations—one in concourse A, opposite the food court and another in the C concourse, near gate C37. You can get manicures, pedicures, facials, foot massages, hand and arm massages or even full body massages. You can book as few as 15 minutes or as much as 90 minutes. The spa in concourse A is open from 6am to 10:30pm daily; the concourse C location is open from 6am to 11pm Music Program: check the airport schedule to see if you happen to be there during one of the musical performances that happen at least four times each year. The performances take place in the Atrium (so ensure you have time to get back through security and often correspond to special events in the

outside door A1.

Rest Your Head

There is one full service hotel adjacent to T , the Marriott tlanta irport Gateway. This Silver EE certified hotel is a 2 minute free ride on the ATL SkyTrain from the terminals. The hotel offers comfortable rooms, spacious work areas and soundproof windows. If you’re looking for a quick rest between flights, you can head to the Minute Suites near gate B17. These private suites each include a sofa bed, pillow, blanket, 32 H TV with computer capabilities, keyboard, mouse, DirecTV, free WiFi, sound system with Nap26 audio program for power napping, alarm clock, desk and o ce chair. ooms are available for $38 per hour with $9.50 per 15 minutes for the first two hours or $7 per 15 minutes after two hours. If you want to stay overnight inside the terminals, you can book a room at Minute Suites for 8 hours at the flat rate of $130. Harts field Jackson tlanta International Airport will continue to grow and expand as the airport continues to be one of the busiest in the world. Be sure to check out www.atlanta-airport.com before you leave home for the most current updates.

Global Etiquette Time Matters – Africa and The Middle East

By Maralyn D. Hill

ast month, we covered timeliness for business meetings in Europe and the UK. This month, we will reach further. Different cultures have many different customs.

• The northern nations, bound together by language (Arabic), religion (Islamic or Muslim), and resources (oil)... • The black countries, • South Africa.

In many countries, not being prompt or on time is considered a huge insult. Yet, as many of you may have discovered, being late is culturally accepted in others. This is an important distinction and I’d encourage you to err on the side of being prompt. I simply do not know everything about every country and rely on my own experiences, friends, Internet research and books. As you will be able to tell, I know more about some of these countries than others. If you know and understand the culture and not take someone being late as personal, it will go a long way in your business relationship. Know and understand as much about time as you can.

“Each of the countries of these three regions has distinct cultural characteristics, depending, of course, on its history and on the influence of the country that colonized it. As for general rules, the Northern African nations follow Arabic protocol, gestures, etiquette, and behavior; the middle African nations are oriented to black multicultural; and South Africa is utch/English-oriented.”

No matter which country you visit, be sure to take its holidays and customs into consideration.

Africa

According to Do’s and Taboos Around the World, “Africa is divided into three distinct regions:

Egypt

It is recommended that you have a local agent or distributor before you set up an appointment. Confirm your appointment and make an effort for on-time arrival. Be prepared that your counterpart may be late or not show up.

Ghana

Punctuality is important for visitors in setting up a solid foundation, but the Ghanaian may be late or not show up at all. Make appointments several weeks in advance and confirm.

Ivory Coast

Be sure to make appointments in advance and be punctual. However, this part of West Africa is notorious for running late, so the host may not be on time. With that said, the area is making a effort to strive toward paying more attention to punctuality.

Algeria

Generally, you will need a local distributor or agent before you can set up an appointment. Punctuality is not what Algerians are known for. You should be on time, but expect to wait. e sure to call to confirm your appointment, and women have a disadvantage. It is best to send a man. It usually takes several meetings before business deals can come together. Most speak Arabic and some speak French.

Kenya

You will need a prior appointment. It is becoming more important to be punctual and particularly in the private sector of businesses. Be sure to arrive to allow time for relationship interaction. You may want to invite someone to dinner or lunch.

Libya

Make appointments far in advance and confirm ahead of time, even through your hosts may not show much regard for timing. Be prepared to wait, even though they try to stay on time. The Libyans have an open door policy, so that does delay meetings. It is important to keep the local culture in mind.

Morocco

There are many similarities to Libya. Make appointments at least a month in advance and confirm, but be prepared for interruptions. Be patient and take up where you left off. It is very important not to catch a Moroccan client off guard to cause embarrassment where he would lose respect.

Mozambique

Make appointments. First names are rarely used; instead, professional titles when at all possible and known. Try to do some research.

Nigeria

The Nigerians understand Western punctuality, even though they may not be as concerned about time. Travel is somewhat challenging, so be sure to allow a lot of time.

Business Senegal

Appointments are necessary, but you may have to wait.

South Africa

ppointments are definitely necessary and so is promptness. elationships are built in the o ce. If you are not known, an introduction would be helpful. Business people respect those who have attained their status through hard work.

Tanzania

Appointments are necessary and should be confirmed.

Uganda

Prior appointments are necessary, even though a host may or may not arrive late. Many of the customs vary based on religion, tribe, or race; however British social habits are accepted and people are generally friendly. Keep in mind that a group within the company frequently determines business decisions and the preference is consensus. They want to get to know whom they are doing business with and will spend time asking about families and background. They are usually conservative with speech making and proceed with protocol.

Zambia

Whereas a prior appointment is advisable, it is a surefire guarantee that the meeting will take place. I would highly recommend a wellconnected introduction from someone who will attend with you to increase your odds.

The Middle East

Appointments and punctuality are important and business weeks are from Saturday to Thursday. Thursday and/or Friday is honored as the Muslim day of rest and worship. Whereas punctuality is important for the visitor, the host may or may not be on time — err on the side of being punctual and wait patiently.

The Gulf States

The following countries comprise The Gulf States: Bahrain, Kuwait, Sultanate of Oman, Qatar, and United Arab Emirates. You will discover that punctuality is important in all of the Gulf countries. You must make prior appointments, but don’t be shocked to discover other businesspeople present and numerous meetings taking place at once. Be sure to enter the room with

businesspeople are quite diplomatic and tactful in these meetings. It is considered in poor taste and improper etiquette to be overly direct. Meetings may take awhile and international participants need to show patience and not try to be too persuasive.

dignity, do not rush. Make your way to the most senior person to greet and move around to the left. Greet, pass, sign, and do everything with your right hand, NEVER your left (The left hand is for bodily hygiene and considered unclean). `

Iran

This is very important, as the visitor is the one who adjourns the meeting. If your business is not concluded, you may ask when you could conveniently reschedule (negotiations are usually drawn out). But the host will not end the meeting, as it is considered rude.

Prior appointments are necessary. Your appointments should be made via telephone, as well as in writing. Before you arrive in Iran, telephone and email again to confirm time and place of appointment. Be prepared to be patient if your host does not show up on time. Even though punctuality is rare, it will be expected of you. Feel comfortable asking for a lot of tea, while you are waiting.

Jordan

Prior appointments are a must. It would be to your benefit to have a local contact schedule the meeting. Confirm your meeting at least once and definitely the day of the meeting. This is a relaxed setting and the host could cancel or be a no show. Be ready for some small talk and have your pitch in color on glossy paper.

Iraq

Advance scheduling is important. Be prepared to be patient if you have to wait. Before the meeting, time will be spent exchanging business cards. It would be appreciated if you had the backside of your card printed in Arabic or Kurdish depending on section of Iraq. I’d do both so I would be prepared for whomever I was meeting. Next comes the small talk and it is very important to participate.

Lebanon

Punctuality is not the highest importance, but that could change. Even though it is recommended to arrange and confirm meetings in advance, you may be able to arrange meetings on short notice. Do plan on exchanging business cards, and if you have any personal contacts, use them to your advantage in arranging your meeting.

The host will start the meeting and discuss various proposals. Iraqi

Saudi Arabia

Meetings are scheduled according to prayer times, so try not to reschedule or be late. Punctuality is a sign of respect. Be patient, as it is customary to keep foreigners waiting. Prior appointments are required and you may discover several meetings occurring simultaneously. When the meeting starts, greet the most senior individual first. If you’re not sure, start by greeting people on your right and work your way around.

Syria

Appointments need to be scheduled in advance and reconfirmed. Your host may be late, but your punctuality is appreciated and noted. Be prepared for meetings to be much longer than you anticipate, even allowing for lateness of counterparts. Syria is quite social and they want to build a personal relationship and one of trust before starting business negotiations. Deals may take weeks or months to finali e. Saving face matters.

Note: Information for this article was compiled from my own experience, Do’s and Taboos Around The World, associates, and doublechecked from approximately fifteen different Internet sites.

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Enjoying Solvang with Children

By Allan Kissam

as your child ever started off a family vacation day with a grudging go-along, devolving into hand tugging and whining? If planning for children activity stops along the route, then everyone can have a good time in Solvang, California. Perhaps the Solvang attraction ideas below will help. The average child attention span at age five is approximately 1 minutes. In Solvang, during those 1 minutes, it is possible to see a lot and jump between planned child entertainment stops. Even better is these stops are adult-friendly, too. Solvang is two hours by car from Los ngeles, and 4 minutes drive from Santa Barbara airport. Visitors will be Californians, and most of those from Southern California. The peak international visitor surge is in the spring, while California families predominate all summer. The fact that Solvang keeps statistics is important, since it implies the people there want return business. early 0 of visitors questioned were returning, and in the three year period preceding the interview, they had visited 2. times on average. Something good is happening to people here for these kinds of visitor numbers. One reason to keep coming back is it is wonderful just getting there. Travel doesn’t have to be tiring along this route because of the pleasant places to stop for a break. Enjoy coastal views and inland rolling hills along the 101 Highway from Los Angeles and Santa Barbara. Once arrived, it is like a cruise ship, because everything necessary is within walking distance of a local hotel. Solvang offers upper end lodging, a nearby casino, wine touring, and a full range of dining options. The town adopted a Danish theme many years ago, so the place

is picturesque and full of custom shops. Tour original Danish bakeries, enjoy treats of all types, and experiment at fifteen plus wine tasting shops. According to the statistics, most visitors spend their money in the town on lodging, meals, and shopping.

Hans Christian ndersen, author of children’s favorites, The Ugly Duckling and Thumbelina. Solvang Park area has bicycles or four-wheeled surrey cycles for rental and route plans for a brief ride around town. Interim entertainment while strolling is at Olsen’s Danish Bakery before stopping for lunch. Here, you can reward children by giving them time before the fun house mirror inside the door. At the same time, survey the delicious offerings.

A suggested day in Solvang Activities in central Solvang are walkable.

Solvang Restaurant is known for its Danish ableskiver breakfast, which to kids is a pancake breakfast. Slip in other day starters off the menu. Solvang Restaurant is an entertaining short city block from the Hotel Corque. This video link shows what ableskiver cooking is about.

Following lunch, give kids hands-on activity at the nearby Wilding Art Museum. Thoughtfully, they provide work areas for children to color and draw, while parents take a tour of the art museum. The museum offers family art time on the third

Two possible activities follow breakfast. One is walking off breakfast at the California mission Santa Ines and introduce the family to real history from year 1804. There is a gift shop, museum, and a tour of original living quarters. Inside is an active Catholic Church. The view towards the valley and hills is beautiful for photography. A second possibility is to have fun with the gang, decorating at Solvang Bakery. Buy decorating kits for gingerbread houses or gingerbread cookies. Show kids the basics of decorating with frosting, M&M’s, and sprinkles -- but stand back when they take over the decorating bags filled with frosting. They ship holiday decorating kits, but have things all year to decorate for fun. Arrangements in advance are necessary to reserve tables and group parties are especially enjoyable. See here for child activities at Solvang Bakery. Lunch time would now be close at hand, and en route take in the “main drag” action along Mission Drive. At Solvang Park is a bronze statue of

Wednesday of every month, field activities, and ever changing exhibitions of original art. ecent exhibits include nsel dams, Georgia O’ eeffe, Maynard ixon, Carl Oscar Borg, and more. At the shop, prints can be purchased or special ordered. On the home stretch now, extend the walk through the community towards the Elverhoj Museum. It is full of local history, Danish artifacts, and hand-made decorative furniture in original room themes. If deciding to drive the area, a lunch possibility on the Alisal road is the River Terrace Restaurant. It features casual California dining and a stunning view of the hills. This is about one-mile from the main part

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of Solvang, overlooking the Santa Ynez River and River Course at the Alisal golf course. Their Tortilla Soup is a specialty not to be missed.

Dining out and Entertainment

Evening meal can be close by at the oute 24 restaurant, next door to the Hotel Corque. ecommended is the Foxen SMV ien acido Vineyard 2012 wine, with Texas style wagyu brisket. s a first course, try their house cured meats, cheeses, and pickles tray with Sandhi S H inot oir 2012. This restaurant has an extensive offering of the best local wines. The oute 24 estaurant and Hotel Corque are operated by the Chumash Indian Tribe. Their Chumash Casino

Resort is available by shuttle bus from the hotel. n excellent family restaurant in Solvang is Cecco Ristorante, located at 4 1st Street. Here, everyone can share the pizza and tasty Italian fare at family prices.

Wine Tasting and local Vineyards

Wine tasting in the area is a popular adult activity, as was filmed in the movie Sideways. Wine Tours by Stagecoach Company is a comfortable way to tour wine grapes grown in the region, and the best in wine produced by vintners. Children are not prohibited from

visiting a winery, just not at the serving bar. Facilities normally include an outdoor table area, but not a play area. Licensed child care recommended by the Solvang locals is The Little Guest, including infant care and personal nannies. Winey touring for many people begins and ends at the parking lot vineyard view, while walking to the tasting room. Often, these vineyards are for show only, and actual grapes used come from selected vineyards. The broader area is known as Santa Barbara designation, and information about appellations can be obtained at Santa Barbara Vintners. A vineyard known for its special grapes is easily drivable from Solvang. Study the Bien Nacido Vineyards website information about wines using their grapes, soil conditions, and

instructional video clips. In the photo here, see that growing takes place in selected types of soil and climate conditions, even between hillsides. Once knowing why an area is special, drive there for the scenery and observe how hills extending towards the ocean breeze help cool hot days to make sought-after grapes. Solvang and the surrounding hills are increasingly popular with celebrities escaping to their private ranches. It is easy to reach, and the route along the coast through Malibu offers exceptional beauty all along the highway to and from the Los Angeles area. A great way to break up the drive is to park and take in the beach at numerous public access points. Keep your wine purchases out of the sun, however, because it rarely rains here to spoil a vacation.

Put A Pin In It

Let Yourself Be Wooed By India By Debbie Stone

Travel

alling in love with India is a gradual affair. First, it flirts with you to get your attention. Then it begins to entice you with its charms. India, though, wants more from you than just a platonic relationship. It’s looking for a deeper commitment – one that seeks to bind itself to your heart and soul. Slowly and steadily, you fall under its enigmatic spell, and before you know it, there’s a new love in your life. Much of India’s appeal is due to its deep roots. With a civilization that can be traced back thousands of years, it has bragging rights as one of the world’s oldest cultures. The country is steeped in history and ancient sites abound, from opulent palaces and stalwart forts to dazzling temples and grand mosques. You’ll be mesmerized by architectural wonders that seem to appear around every corner. In Delhi alone, there are 1,300 monuments. Among them is Jama Masjid, the largest mosque in the country, and a magnificent example of Mughal architecture with its red sandstone and austere, white marble. An active place of worship since 1650 A.D., it has a courtyard that can hold 25,000 people at one time. Then there’s the ed Fort, a stunning example of a blend of Persian, Indian and European architecture. Completed a decade before the mosque, it was the seat of the Mughal Empire for more than 250 years, and one of three UNESCO World Heritage Sites in the city. In Agra, it’s all about the incomparable Taj Mahal, one of the Seven Wonders of the World, and the

greatest monument dedicated to love. This spectacular white marble mausoleum was the creation of the Emperor Shah Jahan as a memorial to his beloved queen, Mumtaz Mahal. It took twenty-two years to complete, involving a labor force of 22,000 skilled craftsmen. Seeing this masterpiece up close and personal is one of the many pinch-me moments that abound in this magical country. It’s particularly stirring at sunrise, when colors of the sky are reflected on the building’s shimmering walls. One of the more unusual UNESCO World Heritage Sites is Khajuraho. The temples, which were constructed about a thousand years ago, are extraordinary examples of Hindu religious art. Lavish stone sculptures with erotic scenes adorn the facades. t first, you don’t notice the themes presented, but on closer examination, you are surprised, then taken aback at the explicitness of the details. The sophisticated design and building techniques used in creation of these temples and the artistry of its sculptures are di cult to describe in words. Only in person can you grasp their impact. Jaipur, known as the Pink City, is home to the famed Amber Fort and Palace that is typically reached via elephant up a winding road to the ramparts. The town is also known for its City alace, an immense complex containing a number of museums that offer an impressive collection of costumes, armory and miniature paintings. My personal favorite in Jaipur, however, is the Hawa Mahal or Palace of the Wind. This

abandoned place that once served as the capital of the region. As you wander about, you can almost hear voices of the people that resided within its walls. India’s diversity, from its many religions and languages to its traditions and topography, is a major allure for visitors. The country is one of the most religiously diverse nations in the world, with religion playing a central role in the lives of many of its people. It is the birthplace of Hinduism, Buddhism, Sikhism and Jainism, and is home to a multitude of houses of worship. Temples and mosques come in every shape and size, ranging from grand, over the top lavish complexes to simple, unadorned structures. Throughout India, you’ll find people praying and observing various religious rites at almost every hour of the day. For some, the experience is intensely private; others opt for a more formali ed group affair. Nowhere is this more apparent than in Varanasi, where the Ganges, India’s holiest river, is located. Pilgrims from all over the country, and even the world, come to this city to take part in age-old Hindu rituals. They head to numerous ghats, or areas leading down to the river, where they bathe, pray and also cremate their loved ones, so that their ashes can be washed away by the Ganges. At night, there are mass ceremonies with music and dance. The smell of smoke, incense and humanity fills the air in what can only be described as a mesmerizing, otherworldly scene.

intriguing, eye-catching façade was built in 1799, so that ladies of the court could use its unique windows and observe the bustling bazaar without being visible to people on the streets. ou’ll also find a host of historical destinations in Jodhpur, including the fifteenth century Mehrangarh Fort, with its series of seven great gates atop a scenic hilltop locale. Of note are the fifteen handprints in the wall next to the huge entrance Iron Gate. They were etched into the edifice by the widow queens of Maharaja Man, just prior to throwing themselves upon his funeral pyre in 1843, as the besieged fort was about to be conquered.

Clothing also provides evidence that religion is the life-blood of many of the residents. Hindu women clad in colorful saris stroll through the markets alongside their Muslim

Equally as well-known is Udaipur’s fabled City Palace, with its beautifully decorated rooms featuring thousands of handcrafted mirrors, brightly colored stained glass windows, expansive inlaid marble balconies and the unique peacock courtyard. The nearby Crystal Gallery houses the world’s largest assemblage of priceless crystal, a dazzling scene that almost always elicits gasps of admiration from viewers. Lesser visited sites are equally impressive and provide interesting detours, minus the crowds. Fatehpur Sikri, for example, is a beautiful uninhabited city, constructed primarily out of red sandstone. There’s a haunting quality to this

Xxxxx xxxxx counterparts dressed in burqas and hijabs. And you’ll hear a multitude of languages spoken no matter where you are, as there are twenty-two o cial languages in India and countless other dialects. Another noticeable nod to religion and tradition are the cows that wander unchecked in the streets and even attempt to enter the shops. These animals are revered in Hindu culture, and are viewed as symbols of non-violence and of the mother goddess. They are also known to be harbingers of good fortune and wealth. It is for these reasons they are treated with respect and every effort is made to avoid hitting or injuring them on the roads – even if this means swerving into another vehicle! As for India’s topography, you’ll quickly note the diversity when you travel across the country. The range of landforms is extensive. There are jagged mountains, stark deserts, dense forests, vast plains and picturesque coastlines, providing something for everyone when it comes to landscape. This also applies to climate, which runs the gamut from oppressively hot and dripping wet humid conditions in the lowlands to extreme cold in upper elevations. India lures visitors with its sensoryrich environment. This stimulation can, however, overwhelm you initially, as it’s hard to take everything in at one time. Navigating the roads, for example, is a cra y, chaotic and challenging ordeal. Streets are full of people using all manner of transportation to get to their destinations. Motor scooters with entire families compete with cars, bikes and tuk-tuks, or autorickshaws that can be described as basically a lawn mower with a rusty metal top. Then there are the dilapidated trucks and overstuffed, ancient buses with passengers hanging out the windows, along with vendors and their carts, and a seemingly endless stream of pedestrians hauling all sorts of goods on top of their heads. And let’s not forget the cows and the occasional camel that tend to block the middle of the road. Streets are typically narrow and full of potholes, and there are no apparent tra c lanes nor tra c lights at most intersections. The only rule is to stick to one direction and not deviate from that trajectory. That, and use your horn profusely to warn others of your presence.

When Indy’s Libertine Liquor Bar landed on Esquire’s “Best Bars in America” list, it was acknowledgment of not only a bar, but a scene that has been building. From our breweries raking in gold at the Great American Beer Festival to our chefs stirring up buzz over our dining scene, Indianapolis is serving up more than the race cars and hoops we’re known for. Take a long weekend and discover the Midwest’s best kept secret for yourself.

For what to see, do, and eat, go to VisitIndy.com | BLOG: DoingIndy.com | FOLLOW US: @VisitIndy

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ALL PHOTOS BY DEBBIE STONE

Eating in India is also an experience that taps into all the senses. The food is heavily influenced by religious and cultural choices and traditions, and cuisine varies from region to region. Your taste buds come alive with the intensity of the spices and herbs used in various dishes. And your palate becomes a canvas for a plethora of flavors, from sweet and salty to savory and fiery hot. n assortment of interesting textures also comes into play along with heavenly aromas, and you’ll use the omnipresent Nan bread to sop up every last bit of sauce on your plate. Then you’ll stumble back to your room, sated and in a foodinduced coma. When it comes to smells, India has it hands down. It’s not only the food that provides olfactory stimulation, but also perfumed oils worn by women (and some men), incense that burns inside the temples, tropical flowers in gardens and yes, rotting garbage and cow pies that litter the

streets. This, too, is India. India rolls out the red carpet when it comes to genuine hospitality. Its people aim to please and to make visitors feel welcome in their country. Their goal is for guests to have a positive experience, and they will do everything they can to assure you are comfortable. They also feel it’s important to help you understand their culture, as they are proud of their age-old traditions and ways. ou will find their warmth and smiles contagious, and their

graciousness, sincere. The ancient Sanskrit greeting, “Namaste,” which is still heavily in use today, says it all I bow to you and extend

friendship and love. The finest compliment you can pay the people of India is a return visit to this bewitching destination.

St. Regis Deer Valley Ski Ambassadors By Luxe Beat 70

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St. Regis Ski Ambassadors Jillian Vogtli is a two-time Olympian in the sport of mogul skiing in Salt Lake City and Torino (Turin), Italy. Her program is focused on overall wellness and an enriched experience both on and off the hill. From beginners to experts, carving the mountain or skiing moguls, her expertise is fun and technical. In addition to her on hill skills, she offers activities such as pre-skiing warm up and post-skiing cool down, along with personal training sessions. Vogtli was a 13-year member of the U.S. Ski Team, a two-time National Champion and also a former member of the U.S. Cycling Team. Additionally, Vogtli is the only woman to perform the Cork 720 in the Olympic Games. Kris “Fuzz” Fedderson prefers free-style skiing. He offers a full mountain experience for any level of skier, from a day of groomed runs for intermediates to ripping the trees and bowls for the more advanced. Widely recognized as a pioneer in the sport, he competed in three Olympic Games and numerous World Championship. Further, he was also the coach of the 1998 U.S. Winter Olympic Aerial Ski Team, where under his direction Nikki Stone and Eric Bergoust won Gold Medals. Feddersen was recently elected to the U.S. Ski and Snowboard Hall of Fame. For visiting guests with families, Fuzz has skied the entire mountain with his two children and knows all the fun spots to bring children.

he St. Regis Resort is known for its lavishness, with its one hundred seventy-seven guest rooms, sixty-seven condominiums, twenty-five private residences, twelve acres and 24-hour butler service. Though located in Park City, Utah, it retains year-round activities. With amenities like Reméde spa, award-winning J&G Grill and a 13,000-bottle wine vault, it can only be described as exquisite. However, not only is the St. Regis a luxurious resort, but they went a step further and instituted their Ski Ambassador Program, which employs Olympic and U.S. Ski Team athletes as instructors on the slopes. A few such trainers sat

this program, saying, “The Ski Ambassador Program is both a unique and wonderful opportunity to provide guests with a memorable experience customized to their individual needs.” Her unique routine entails the option of pre-ski warm up/stretch, along with a post-ski cool down/stretch. She states that her goal, as an Ambassador, is to leave guests with an aching smile for years to come.

down with Luxe Beat to discuss such an interesting and innovative program. The program allows guests to have an exceptional opportunity to engage with renowned skiers, based on their previous experience and skill level. A guest is assigned to an instructor, hand-picked, to ensure the most personal and individualized skiing adventure. It can range from a half-day to full-day, depending on the guest’s wishes. The fun continues off the snow, as well, as guests can interact with the Ambassadors through dinner or other events around the resort. One such Ambassador, Jillian Vogtli, loves that the St. Regis has included

Skier Kris “Fuzz” Feddersen understands that not every guest as the St. Regis will be an experienced skier; in fact, he welcomes it. “It’s just about having a super experience on the slopes, and at St. Regis Deer Valley, that is pretty

easy. He enjoys showing off his favorite runs, places where the snow is always great year-round and giving the inside scoop on the best places for lunch. The Ambassadors agree the customization of the program is the most exceptional part. Whether a guest wants to play around and have a good time, relax in the mountains, or desire the adrenaline rush of zooming over moguls, the St. Regis has something for everyone. The dates for the Ski Ambassador Program are set for December 6, 2014 through April 12, 2015. For more information, please visit www.stregisdeervalley.com.

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4 Common Mistakes Skiers Make on Snow-capped Slopes

s the season gets underway and skiers of all levels journey to the snow-capped mountains, chances are that a great many of them will do some things that won’t help their cause, says world-class ski instructor Chalky White. “You can boil down skiing to a few basic principles, but like any sport, there are many finer details that matter, and with an activity like skiing, the details can mean the difference between a safe ski trip and a hazardous one,” Chalky says. “Skiing is a truly wonderful sport; it changed my life! I hate to think that there are beginners who may be steered away from it due to avoidable mistakes. And, there are those who’ve become decent skiers – they love the sport and they continue skiing each season – but they’re held back by questionable technique and inaccurate practice.” Here are four common mistakes skiers make on snow-capped slopes: 1. “I’m too old to be a great skier, so I’ll just wing it.” Some people are raised on the slopes, carving up the snow at age 6 and entering competitions at age 8. Most folks, however, have average natural ability and aren’t raised on skis. But, as I was they can, if accurately trained, become very competent skiers. If you’re completely new to skiing, take the time to learn some basics preferably with a qualified instructor. The most important fundamental to learn is balance,

Just as it is silly to think that gear alone will make you a good skier, so too is the idea that gear doesn’t have specific requirements. Most vitally, you’ll want to make sure ski bindings – a device that connects a ski boot to a ski – adhere to the right D.I.N. (German for “Deutsche Institut Fuer Normung”) standard. If your bindings are accurately set to suit your age, ability and weight, and if you are skiing with proper technique, you will probably not pre-release from them. But if you make a mistake serious enough to merit a release from attachment to your skis before falling, then chances of injury are dramatically decreased. Some skiers tamper with these professional standards to prevent release, which can be extremely dangerous.

as applied to skiing; all sports rely on balance to some extent, and for skiing it all starts there! 2. “I can be great if only I can overcome my fear.” Indeed, hurling one’s body down what they perceive to be a steep slope of slippery snow takes courage. It makes sense to have butterflies at the top of a slope, but overcoming nerves alone won’t make you great. Some skiers, even a few new to the sport, have little fear when skiing – but that’s often because they’ve practiced and have undergone sound training. The more adept you become as a skier, the more fear-based emotion is pushed to the “backburner” and is, as practice continues, largely replaced by new-found confidence and more fun.

Other important facets include boots – the most important gear item for technique – and ski poles, which should be the correct length.

3. “I’m beyond the basics.” inety five percent of skiers, including some professionals, do not fully appreciate and utilize the power of balance – at least not consciously. Many simply believe they are fully balanced, but this is often delusional and maybe arrogant thinking. The best advice is to be a constant student, which means consistent vigilance toward one’s balance.

“I have heard far too many disturbing stories due to the

A great skier is one who can consistently recover following balance losses. You may be frustrated that you lost balance at all. However, the ability to recover with ease is a sign that you are well-balanced. 4. “I don’t want to pre-release from my ski bindings; my gear seems okay.”

inaccurate setting of the binding alone. Too many of my friends, and the general skiing fraternity, have experienced broken legs. Don’t be one of many skiers, experts included, who neglect the binding setting. Get your skis’ bindings regularly checked by a professional, and don’t tamper with them!” says Chalky. About Chalky White For many years, Chalky White has been a professional ski instructor who is highly regarded for being able to help develop the skill of balance for skiers of all levels, including experts. Through his business, Seven Secrets International Ski Services LLC, he has taught students in the Alps, New Zealand and the Rocky Mountains in Colorado, where he remains a longtime member of the esteemed Vail and Beaver Creek Ski School. Since 2011, his book, “The 7 Secrets of Skiing,” has been at or near the No.1 for ski books on Amazon. Chalky is a sought-after inspirational/motivational speaker. To learn more go to www.the7secretsofskiing.com.

Hidden Culinary Treasure in Courdes Loges COUR DES LOGES PHOTO CREDITS G. PICOUT, MPM, A. RICO & DR

By Janice Nieder

Epicure

compilation of four flawlessly restored Renaissance buildings, circling a traboule (secret passage), connected by romantically lit inner courtyards with stone arches, spiral staircases, resulting in 60 eclectic suites (think high beamed ceilings, wrought ironwork, lush velvets, hundred-year-old, handcarved woodwork, ornate gilded mirrors, crystal candelabras, museum quality tapestries, painted murals of Venetian landscapes, and a simpatico blend of contemporary and antique furnishings), a rooftop terrace garden, underground spa, hamman, swimming pool, romantic bar, well-stocked wine cellar and that’s just for starters.

here is plenty to see in Lyon, France. They have a magnificent Basilica decked out with the most intricate mosaics, a plethora of world-class museums, including the Musee des Beau-Arts, a historic old town which had once been the center of the silk industry and a newly revitalized river bank district lined with eye-popping, industrial chic buildings and trendy art installations. But I was there first and foremost for the food. This 2,000-year-old city, considered the world capital of gastronomy by many, is home to approximately 2,000 restaurants, with 22 of them sporting Michelin stars. This is fabulous if you are visiting for a couple of weeks, but tr s di cile if you are only there overnight.

After all, we were there to partake of the haute cuisine at their signature restaurant, Les Loges. We were shown into the enchanting restaurant, where we received a warm welcome by the captain, which was followed by three hours of attentive, yet never intrusive service by the friendly waitstaff. They all seemed genuinely proud, as they presented us course after course of Chef Anthony Bonnet’s culinary creations, as well they should be.

des Loges Hotel, a crown jewel in Lyon’s old town, we felt like we had wandered onto a theatrical set of some big budget historical drama. We kept expecting to bump into Richard Burton and Geneviève Bujold, dressed in royal attire.

I chose the Michelin starred Les Loges restaurant for our dinner. This had instigated some lively debates between my friend and me, since we only had one night to eat in Lyon and everything hinged upon making the right selection. Needless to say, I won…and I nailed it! As we entered the 5-star Cour

This sensational hotel is the

Each dish was a sensory work of art, highlighting Bonnet’s inventive rifts on traditional Lyonnais cuisine. Highlights were a lush duck foie gras with root vegetables cooked in an orange, dramatically presented on a slate slab, a traditionally bred pigeon surrounded by a flavorful combo of crunch bread, mushrooms and spicy fruits, and a dreamy Grand Cru chocolate extravaganza for dessert. This restaurant is so magical that if anyone is looking for the perfect place to “pop the question,” a dinner at Les Loges could almost guarantee a heartfelt, YES!

Las Columnas A Gourmet Temple In Torrevieja Spain By Inka Piegas-Quischote

ow come, you might ask, that every so often, exquisite restaurants are found in places which nobody has heard about--except the gourmets, of course? I don’t have the answer, but I was lucky enough to have discovered just such a gem, and to be able to interview a delightful chef who is anything but a diva. First things first Torrevieja is a coastal resort on Spain´s Costa Blanca, approximately 100m from Alicante. I´m doing the place an injustice, saying that nobody has heard about it, because it´s quickly becoming a very popular resort for Spanish holiday makers, as well as permanent expat residents from many nations. But it is certainly not a household name like Madrid or Barcelona.

an awning and an interior with an eye-catching wooden ceiling.

the whole area. Located directly on the waterfront with fabulous views over the Mediterranean, and next to one of the landmarks of Torrevieja, ancient Phoenician columns, it was nevertheless run down, walls covered with gra ti and refuge for the odd homeless.

In the back is a lounge, with one wall consisting of a huge aquarium with lighted bubbles, where those who don´t want to eat can have a plethora of imaginative cocktails or else, a pre-dinner drink.

Now, it´s a beautiful place with an art deco façade, plush sofas and armchairs to provide outdoors seating, another terrace under

But back to Don Antonio and the food. “I am,” he says, “from a humble family. I started work at 16 behind

Torrevieja has no shortage of restaurants and tapas bars, but Las Columnas is one of a kind, mostly thanks to chef Antonio Sanchez Martine , who hails from Murcia but also because of its location and décor. Las Columnas opened its doors just over a year ago, and has transformed

the counter of a tapas bar in a village near Murcia. But soon I realized that that wasn´t enough for me. I was always interested in my mother´s cooking. She wouldn´t dream of buying fruit or vegetables at a supermarket. For her, only what came fresh from a tree or out of a field would do. nd I am exactly the same. My passion is fish and seafood, but I also like to prepare lamb and suckling pig. The fish must come from the sea, by which I mean not

Epicure from a fish farm. elieve me, you can taste the difference. My other passion is: no elaborate sauces.” And with that topic, he really got excited. “I know that for my French colleagues, sauces are the crowning glory. For me, they ruin the original taste of any kind of meat or fish. I bring the flavor out with delicate herbs which soak into the juices. ri le that mixture over fish or meat and you get the real thing. Of course, the art also lies in the cooking. Fish and meat must never be dry, and vegetables should have just a little bit of a bite but shouldn’t be half-raw, as favored by the French.” He let me look over his shoulder in his kitchen, surrounded by his staff who adore their master. He was in the process of preparing gambas a la plancha for a table of six, sprinkled with sea salt, served with plenty of half lemons… and nothing else. Certainly, things like mayonnaise or ketchup wouldn´t find his approval.

look at the bodega which contains fine wines and champagne and to chat with the manager about what else is on the menu.

white meat and few bones. I will only prepare it when it´s in season.” Next question, the obvious one, of course: How do you prepare it? “My lubina a la Murciana is cooked in the oven. First, you make a bed of finely sliced potatoes, tomatoes and chopped garlic. On top come the filets of lubina, covered with almonds, capers and chopped parsley. Drizzle over some of the best olive oil you can find, add one or two glasses of white wine and bake in the oven for about 20 minutes. You need experience and a feeling because you must never, ever overcook the fish. The juices from the vegetables and the fish mingle beautifully, so no other sauce is needed.”

A few weeks ago, Las Columnas participated for the first time in the annual uta de las Tapas of Torrevieja, and I went to see what they had to offer. Tapas are the little snacks so popular in Spain, which started out as a piece of tortilla or a saucer full of fried little fish. They have come a long way since, more imaginative and sophisticated. Las Columnas’ were a richly decorated prawn and other little gourmet tidbits. They still make them together with their other specialties. As New Year is coming up, they offer a set menu which consists of welcome cocktail choice of

Don Antonio returned to his pots and pans and I was free to have a

What is your favorite dish? I asked. “Lubina a la Murciana,” he shoots back without hesitation. And that is..? Seabass, a very tasty fish with

five starters, among them lobster salad or foie gras with tru es ngus filet or sole stuffed with seafood for the main course followed by cream puff pastry, with hot chocolate and the traditional twelve grapes. Also included are all drinks and a big party, with live entertainment, for a total of €90 per person. Generally speaking, the restaurant is not inexpensive, but also not overpriced, considering the quality and variety of its food, outstanding location and friendly staff truly a gourmet gem in an unexpected place.

Homemade Confections

A-List Candy Queen Judith Galindo By Maralyn D. Hill

Epicure

n the winter of 2009, I had the pleasure of being a judge at the Oregon Chocolate Festival, which is held in Ashland. In remembering the categories, they were pure chocolate, best marriage of chocolate and candy, desserts, and most innovative. The competition was tremendous and the five of us who were judges had challenging taste, criteria, and score sheets to track over two days. There were well-known purveyors who had been featured on Oprah and others with worldwide reputations. There were those up and coming shops that you knew were going to make it soon. And there, on the right side of the main hall, about half way back, was a young woman and her husband, passing out samples of her Homemade Confections English toffee, peanut brittle, and topping mix. I could have easily missed Judith Galindo, I doubt that I would have, as I was being careful. But my friend and judge, Brenda Hill, came and pulled me away from where I was and said, ou have to taste this toffee. I had already tasted about ten or fifteen toffees, so I was not expected to be blown away. But I was. Homemade Confections English toffee was and is exceptional. We discovered her business was only a month old, which was a deterrent, but the product was so outstanding, she placed first in the best marriage of chocolate and candy category.

with the attempt of making them ‘my own.’ I wanted to use a vessel, whether it be a mushroom cap, large shrimp, pasta shells, tart shells or a lovely wine or martini glass to present my food. The desire to make a dish that would typically render itself a savory dish and make it a sweet dish and vice versa was the quest! The food in our home was good, but it was, as I lovingly refer to it, ‘brown food’, your classic 1970s food. I knew that I could use a different cheese, a fresh herb, more of this and less of that to create and offer something new that was, at that time, not the norm. Let me try a cookie cutter or a mold and if nothing less, it will look different. Presentation and visualization are and always remain just as paramount as the flavor of what I would serve. Always glued to the few television cooking shows of Julia Child, Gram Kerr and Jaques Pepin gave me inspiration and brought me joy that I had never experienced!

by bloggers, offered opportunities that seemingly would raise the presence of Homemade Confections. Without a doubt, I never tire of the two ultimate compliments: ‘This is better than my mother’s or grandmother’s’; and the, ‘Oh my this is fantastic’ eye roll. “Along my journey, I have been embraced, rejected, loved, dismissed but never stopped! With this came a huge learning curve of what to ask, who to approach, how to learn, where my candies and desserts would fit best and more. “My passion for cooking (not necessarily candy) came at a young age while baking with my mother from the recipes of cakes and cupcakes from her Betty Crocker Cookbook (cr. 1960s). I now embrace the torn pages with their splatters of batter, handwritten revisions and my childhood drawings of hearts and smiles of my favorite recipes. I found myself with cookbooks of all genres

Enter Christmas, late 1 80s. We have all had and gracefully received our friends and neighbors’ fudge, cookies and miniature loaves of breads, divinity and more among the standards. They remained year after year; everyone was doing the same recipe and style of baking to welcome the Holiday. I thought there must be something I can do that is different from anything anyone else is doing. I can prepare a dessert or a candy that no else had ever received with the exception of the carbon copy store-bought candy. I found myself in the kitchen with a plethora of ingredients, ideas, determination and excitement to create something that would stand out and have people wanting more. “It was at this time I designed my recipes for my English toffee and peanut brittle. My gift to friends, co-workers, neighbors would be the gift that now, if not received, is brought to my attention. “Integrity, perseverance, passion and determination are my key ingredients for not only my indulgent candies and desserts, this applies as well to the way in which I approach my business and deal with clients, prospective clients and those who have the desire to eat my award winning candies! Judith, you’ve done such a wonderful job sharing your story, but I still have some questions for you. Over the years, I purchased, sampled, and tasted most of your products. Do you have a favorite? “This is a great question. My signature piece and number one seller is the Gourmet English Toffee, but my personal favorites are the Cheesecake Tru es the creamiest portion of the cheesecake enrobed in bittersweet chocolate, topped with the perfect amount of coarse sea salt and dusted with white chocolate. This is a must have!

I’ve since become friends with Judith and watched her love and passion for what she does grow. In wanting you to get to know her, I asked her to tell her story in her own words. s I reflect back on my five years in business, with great fondness and humble appreciation, I am overwhelmed with the success and accolades afforded me. I began with a mere $250 to start my little company with no knowledge of what would come of it. All I knew is I wanted to make exceptional, indulgent candies and desserts and share them with the world! This was accomplished! My candies have been shipped globally, have been invited to and participated in major American and International Awards shows, eaten by A-list celebrities and sought out by exceptional chefs to indulge in just for their own pleasure. I wish I could share all of the wonderful stories with you!

What is the most challenging part of starting and growing your own business? “Initially, for me, the challenges were to stay ahead of the game. My first experience was winning the Oregon Chocolate Festival after one month of being in business; I was green, but the exposure I gained made it di cult to keep up with orders and stores that wanted to carry my candies. No one knew this but me. All was timely accomplished and no one was any the wiser. As far as growing your business, you must be dedicated, focused, keep your

“The exuberant feeling of ‘Me?’ never ceases when asked to participate in events, approached

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T +44 (0)20 7513 2876 E info@passepartout-homes.com

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Epicure passion, ask questions and believe in yourself! Only you can take the credit and only you will be the focus of your failures. What was your biggest moment or if several, tell us about them. “All moments, regardless the impact, are big; from a small order to catering a ladies luncheon to hundreds of bags for corporate orders during Christmas to shipping thousands of bags of candy in one order. Winning the 200 and 2010 Oregon Chocolate Festival for Best Marriage of Chocolate and Candy are at the top of the list. But yes, there are several. Being asked for television, radio and print interviews, being approached by magazines and bloggers as a result of them ‘following my career’ and wanting to share my story gives me great joy. When Joy Henkle called, I was flabbergasted. Shortly after,

isa Smith wanted me to be on her radio broadcast Big Blend Magazine, I was shaking my head in disbelief. Being featured in ‘The Best of’ publication Southern Oregon Maga ine they offered and I gladly accepted! Imagine my surprise when I was invited to send 2,000 bags of candy to the 2010 Tony Awards! This was no small task. With word of the candy going to Broadway, our local newspaper contacted me and I was on the front page and the article was 2/3 of the business section; complete with photo of me and my award winning Gourmet English Toffee. What makes Homemade Confections different? “If it weren’t for passion and integrity, superior ingredients and thoughtful consideration to my clients, I would be just another cookie cutter candy maker. The

consumer can choose to purchase an inferior product, but with a bit of thought for the perfect purchase, you have an award winning chocolatier by the name of Homemade Confections from which to choose! When you get a bright idea to create a new product, does it require a lot of testing? “All great ideas require research and fortitude! With all of the candies and desserts I make, if unsure as to the final product, typically I will defer to an expert in the industry and/or accomplished foodie to taste test and give me their honest opinion.

Fortunately for me, I’ve been on the taste testing side of Judith’s ideas. They all taste great, but some but some ever better and more outstanding than the others. Judith, thank you for sharing your story and allowing me to interview you. You are indeed a woman of passion and substance. Let’s share with our readers where they can discover more about Homemade Confections. Judith Galindo, Owner Medford, Oregon 97504 541-690-9751 www.homemadeconfections.org

Winter Splendor At Rosewood Inn At The Anasazi By Bonnie Carroll

Travel

isiting Santa Fe in winter is an experience everyone should savor at least once. The smell of wood burning fireplaces, and the aroma of delicious cold weather dishes being prepared in Plaza eateries, along with the welcoming warmth of local hotels and shops, is beyond inviting. Delights to be enjoyed in Santa Fe in winter, especially at the Rosewood Inn of the Anasazi, are always at the top of my New Mexico travel list. This impressive property opened on September 23, 1990, with a blessing ceremony by a Pueblos medicine man, a Franciscan priest and local area artists, along with placement of a time capsule in the building foundation that was filled with documents, artwork and symbolic objects representing the bridging of cultures in Santa Fe. The name Anasazi is Navajo for “Ancient Ones,” the original and complex society that grew successfully in dramatically placed cliff dwelling living sites in Sante Fe nearly 700 years ago. They were a people who are said to have succeeded, survived in the challenging environment, by living in harmony with one another and nature. The beautiful guestrooms and suites are all filled with artistic examples of Southwestern culture and luxurious amenities, including hand-crafted furnishing and authentic artwork. A glass of wine, seated by a co y fire before bed in one of these beautifully appointed rooms, is a perfect ending to a day shopping, perusing the art galleries or at the finish to a day of skiing at one of the nearby

ski areas. The hotel will gladly arrange for a private massage in your room if desired. Smoking is not permitted at this property, however, it is a dog-friendly property. Valet parking is available, as well as a concierge service to assist with tours and special activity requests. For guest wishing to investigate the history, myths and legends of the area, the library offers a helpful selection of resource information to assist them. The room can be reserved for private business or dinner meetings. Their award-winning wine cellar is an intimate hide-a-way for private gatherings up to twelve guests, and the patio is ideal for al fresco dining on the plaza, weather permitting. The Anasazi Restaurant is one of New Mexico’s most highly acclaimed culinary destinations, with Executive Chef Juan Bochenski at the helm. The elegant and rustic Southwestern dining room is a warm and wonderful respite, where Chef Bochenski’s menu changes frequently and celebrates American cuisine infused with fresh, seasonal and regional ingredients. His menu celebrates American cuisine, in particular, New Mexico cuisine, and is infused with fresh seasonal and regional ingredients, leading to a menu with great variety. Signature dishes include Duck Enchilada Molé, Diver Scallops and Kurobuta Pork Belly, Achiote Grilled Salmon, Grilled Elk Tenderloin and Angus Beef Duet with Diablo Sauce. The talented chef enjoys creating a synergy between local area products and his wide range of international

Travel cooking techniques, to create breakfast, lunch and dinner plates that appeal to locals and visiting guests as well. Juan Bochenski was appointed Executive Chef of the internationally heralded Anasazi Restaurant in December 2011, and has infused a bevy of exciting and delicious flavors to the nasa i menus. He was classically trained in French cooking at Chez Nico in London. He also received formal training in both Melbourne and uenos ires, with certificates from esteemed culinary institutions, including Buenos Aires Catering S.A., the Alicia Berger Cooking School, IBAHRS International Hotel and Restaurant School Buenos Aires, and the Regency Institute Hotel School TAFE. Bochenski also served as Sous-Chef at several esteemed restaurants throughout Melbourne and Sydney, including Berardos, Four in Hand Bistro, and Windsor Hotel Oberoi. In 2008, Chef Bochenski joined Rosewood Hotels & Resorts as Sous Chef at Jumby Bay, A Rosewood Resort in Antigua. Rosewood Inn of the AnasaziÂŽ celebrates the enduring creative spirit and traditions of the regionâ&#x20AC;&#x2122;s early Native Americans, and is Located in the heart of Santa Fe, making it ideal for total enjoyment of the unique and artistic New Mexico community. This charming inn is located sixty miles from Albuquerque International Airport, and eight miles from Santa Fe Airport, where private planes and charters arrive and depart. Driving From Albuquerque International Airport: Take Sunport Blvd. to I-25 North; follow I-25 North to Santa Fe (approx. 57 miles). Exit Old Pecos Trail North exit 284 . t the top of the off ramp, turn left. At the third stoplight, turn right to stay on Old Pecos Trail. At Paseo de Peralta, turn right. Turn left at the stop sign at Marcy St. At Washington Ave., turn left. Rosewood Inn of the Anasazi is the third building on the left. Visit: www.rosewoodhotels.com/en/ inn-of-the-anasazi-santa-fe for additional information. Rosewood Inn Of The Anasazi 113 Washington Ave, Santa Fe, New Mexico 87501 (505) 988-3030

Roederer Launches Brut Nature 2006 By Liz Palmer

Epicure

ouis Roederer Champagne, known for its tête du cuvée Cristal, has launched its first new cuvée “Brut Nature 2006” in more than 40 years. This non-malolactic, zero dosage vintage champagne was unveiled by Roederer’s Chef de Caves, Jean-Baptiste Lecaillon, during launch events during October and November 2014 in Toronto, New York, Paris and London. The new cuvée was created in collaboration with world-renowned French designer, Philippe Starck and is the first non dosage for Louis Roederer. According to Lecaillon, his team carried out a series of bottling trials for 2003, 2004, and 2005 (extrabrut cuvées – 3-6g/l of sugar). These wines were fine tuned and culminated in the selection of the 2006 vintage and marked the birth of Louis Roederer Brut Nature. “Before 2003 we didn’t have the raw materials...the grapes, the terroir, su cient ripening with this texture—the natural ingredients that would allow uw to go further with [lowering the dosage] in Roederer’s non-malolactic style.” “The land and soil are the keys to great wines” says Lecaillon in between sips of champagne. The 2003 growing season was ideal – it was an excessively warm, sunny and a dry year. The grapes come from 10 hectares of south-facing, biodynamically-farmed vineyards in Cumieres. Lécaillon says “You have a higher ripeness with biodynamics, different texture and fruit, he said. “This wine might not have been possible without biodynamics.” Lecaillon further states that all the grapes were picked on the same day and pressed together ‘I didn’t want any varietal taste. The idea was to eliminate the varietal characters and let the terroir speak’. The grapes were picked much riper than usual and as a result, the lower sugar level of the wine-making process was altered. Fifty percent of the wine was aged in 9,000 litre oak casks and bottling at the lower pressure of 4.5 atmospheres versus the widely used 6 aided the wine’s texture. “Pressure and texture interact,” explained Lécaillon. “If you’re too high in pressure, you lose the texture.” ‘This is a small production with

60,000 bottles. The next warm year to expect a no-dosage cuvee will the 2009 vintage’ says Lecaillon.

white flower aromas. On the palate – elegant and fresh with a creamy texture, refined acidity with hazelnut, slight minerality with a long finish.

Brut Nature 2006 contains 56% Pinot Noir with equal parts Chardonnay and Pinot Meunier.

Brut Vintage 2007 Pale gold with lively bubbles and soft effervescence. Toasty, apple, pear, hazelnut, and vanilla aromas. The palate is characteristic of Roederer’s vintages with the attack being ample and dense with apple, pear, subtle citrus, almond, white chocolate and caramel flavors, ending with a long finish.

“The Brut Nature 2006 cuvée is the fruit of several convergences: between a historic terroir and a remarkable year, and between a Champagne House that respects nature and a creative genius with a free spirit.” Frédéric Rouzaud, Managing Director of Champagne Louis Roederer. It’s a very good Champagne – definitely for foodies and sommeliers!

Brut Rose Vintage 2008 Salmon color with active tiny bubbles. Intriguing complex red fruits, orange peel, subtle spice, floral with chalk aromas. On the palate – full-bodied, creamy, well structured, cherry, raspberry, orange peel, some spice flavors with some minerality ending with a ong finish.

Tasting Notes:

Brut Nature 2006 This cuvée is ample, elegant, and pure. The deep golden color with lively bubbles. Layers of fruit with hints of lemon peel, pear, flowers with some hints of hazelnut and spice. On the palate – stones, fruit, mineral freshness with a creamy texture, with a long powerful finish.

Cristal 2006 Pale gold color with plentiful lively bubbles. Layered aromas of lemon, orange and toasted nut aromas, followed by apple, peach, ginger and mineral aromas. On the palate – creamy delicate mousse with some pear, apple, citrus est flavors and spicy notes, with

Other Champagnes Tasted:

Brut, Blanc de Blancs, 2008 Pale yellow with active bubbles and soft effervescence. Roasted nuts, orchard fruits, with

some minerality, ending with a long finish. Cristal 2002 This 12-year-old wine comes from 30-year-old vines. Brilliant yellow with some amber highlights. beautiful mousse with fine beads Intense and delicate on the nose, revealing hints of Biscuit, honey, cocoa, toasted hazelnuts and candied citrus. One the palate – savory explosion of ripe fruit on the attack, revealing red fruit, white chocolate, caramel and pastry. Intense, powerful, beautiful balance with a long finish. Cristal 1995 Tasting this was another special treat – there is only a few hundred bottles left in the world. This 19-year-old wine has been 10 years on lees. “Time on less is powerful and important” says.. says Lecaillon Bottles were opened two hours before serving in order for them to breathe. Light golden color with a very strong mousse, with lively bubbles. Deep, yeasty aromas which are dominated by toffee, butterscotch and toast. Fresh in the mouth, with hints of yellow fruits, strawberry and toasty flavors. Finishes long and lean with some mineral.

Houston Culinary Scene By Dena Roche

Epicure

ustin may be quirky and Dallas may have the Cowboys, but Houston, the fourth largest city in the country, is the culinary capital of Texas. As a hub of oil and gas, international business dominates the city, and with a whopping 90 plus languages peppering the dialect, it’s safe to say whatever type of ethnic cuisine you desire can be found in the snarled maze of the city’s notorious 12-lane mega highways. There is a dizzying array of awardwinning chefs and restaurants that one could highlight in Houston, but I decide to focus on something old and something new. Holleys Seafood Restaurant and Oyster Bar opened its doors this summer in Midtown, and has quickly become a hotspot. On a recent Monday night, the airy dining room is packed, and diners are treated to watching Low-country, Southern and Texas cuisine created in the semi-open kitchen. Chef Mark Holley draws on his family’s Midwest and Southern roots, while using local, fresh produce and protein to craft a unique menu with many different influences at play. Starters run the gamut from gumbo, to Texas BBQ shrimp to Thai Curry mussels. My friend and I opt for the Midwestern carb fest of benne seed parker house rolls served with pimento cheese, smoked drum mousse and pickled veggies. Seafood is the star here, and popular entrees include blackened grouper with Carolina gold rice, creamer peas and Kimchi greens, which my friend tries. I select for another favorite, the Gulf flounder, topped with crabmeat, maitake mushrooms, peanuts and charred tomatoes. We share both entrees and not much is left on the plate.

For over 30 years, Backstreet Cafe has been delighting Houston diners in its 1930s era house in River Oaks. During its long history, it has morphed from a salad and sandwich cafe to an award-winning American Bistro, while still retaining a cozy, neighborhood feel. Just as the restaurant has grown, so has Executive Chef Hugo Ortega’s culinary career. He actually started his career at the cafe as the dishwasher! After culinary school and a few more positions at the restaurants, he and his wife, Tracy Vaught, bought the cafe. Ortega has been a finalist for James eard Best Chef of the Southwest for the past three years. The restaurant also consistently wins awards for its wine, including Wine Spectator’s Award of Excellence from 2001-2013 and Rising Star Sommelier by StarChefs in 2011 for Sean Beck. I loved the “hostel” wine section of the extensive wine list. Just like hostels are cheaper alternatives to hotels, hostel wines are hidden gems the restaurant has received in small quantities from its supplier. Roll the dice and you never know what you’ll be rewarded with. I can’t recommend highly enough the Roasted Pear Salad to start. The basic menu description of roasted pears, bleu cheese, dried fruits and nuts does nothing to describe this surprising salad. In reality, it is a full roasted pear, stuffed with an intoxicating mix of fruit, nuts and cheese. I don’t even like bleu cheese, but in this marriage, it worked perfectly. I think the chef could easily put this on the dessert menu as well. For the main course, seared scallops with cauliflower puree and wild mushrooms are divine. My friend goes for comfort food, choosing the waiter’s recommendation of roasted half-chicken, prepared with a pepper coriander rub and served with mixed grains and roasted vegetables. As you explore the Houston dining scene, make some time to try these two old and new stand-outs. Make the JW Marriott in downtown your base in the city. Besides being well-located to a wealth of culinary treasures and the 20+ strong museums in the Museum District, the hotel just launched a new spa concept, the first JW in the country to transform to a Spa by JW.

Recipe

Mini Croque Monsieur An Entertaining Staple

hat is the go-to appetizer is for many of the best caterers? Le Croque Monsieur. Actually, the mini croque monsieur is a popular classic that fills the bill, because it’s easy on the budget, simple to assemble and will feed a small army. It’s also visually tempting and tasty. We asked New York City caterer, Diane Gordon, to share her recipe. “I love this particular version, because we use quality ingredients that are easily accessible and it can be whipped up at a moment’s notice.” It’s also adaptable. While Diane prefers to use a rustic country ham, deli-style black forest is fine, too. Either way, it’s simply delicious!

Mini Croque Monsieurs

½ cup Jarlsberg cheese, grated

Bechamel Sauce 2tbsp butter 3tbsp flour 2 cups of whole milk, warmed over low heat ½ cup grated Jarlsberg cheese pinch of nutmeg salt and pepper

For the sauce Over low heat, melt the butter in a saucepan. Add the flour and stir for about one minute. Slowly pour in warmed milk and cook whisking constantly until the sauce thickens. Add the grated cheese off the heat and stir until it melts. Season with the nutmeg and salt and pepper to taste. Set the sauce aside.

Yield: 32 pieces

For Sandwiches 16 slices brioche or white bread, crusts trimmed ¼ cup Dijon mustard 16 slices French ham (or Black Forest) 8 slices Jarlsberg cheese ½ stick butter, melted 2 cups bechamel sauce

Preheat the oven to 400°F (200°C). Brush one side of eight bread slices with Dijon mustard. Place ham slice on top, cover with bechamel sauce, add second ham slice and one slice of Jarlsberg cheese. Finish with slice of bread; gently press on each sandwich.

PHOTO BAKEDBREE.COM

Brush both sides of the sandwiches with the melted butter. Heat a non-stick pan and saute sandwiches over medium flame until golden brown on both sides. Transfer sandwiches to a parchment lined baking sheet. Cut each sandwich into quarters and top each quarter with bechamel sauce (save any extra for another use). Sprinkle grated cheese on top and place the baking sheet in oven. Bake 4–5mins until the cheese turns golden – be careful not to let the cheese burn.

Recipe Courtesy: Diane Gordon Catering, NYC

Luxury Experie and Cigar Enth By Luxe Beat

hat do you get when you cross a rare, high-end blend of tobaccos with an award-winning 7-year aged rum from Panama? A luxury experience for spirit and cigar enthusiasts called, Private Select. We recently tested the products and were very pleased. The Private Select cigar was released in October, and is a collaboration from Ron Abuelo and Gurkha. It is “infused with the oak-aged Ron Abuelo 7 Años rum. Hand-made, hand-rolled with a Maduro Broadleaf wrapper, which was selected to complement the warm caramel, dried fruit, and spiced notes of the 7-year-old Panamanian rum.” The cigar is presented in a red wax-dipped, sealed glass tube and can be stored without a humidifier for up to three months. We spoke with both collaborators and learned more about the project. How did the collaboration come about? We are always interested in finding new ways to introduce consumers to our products. Cigars and fine, oak-aged rum are a natural combination. We know that the rums from Ron Abuelo are a great complement to fine cigars, so it

pairing of the Abuelo-infused tobacco really highlights the quality and depth of flavors. Gurkha is known throughout the world for producing the finest cigars, and the new Private Select will not disappoint cigar enthusiasts.

made sense to partner with the finest cigar producer in the world, Gurkha, to create a next level experience for spirit and cigar enthusiasts. Our companies are like minded – quality and heritage are paramount and we believe this shines through in the collaboration.” Ron Abuelo tells us.

What is involved in the crafting process of this cigar? It was a meticulous and labor intensive process. Gurkha invested a lot of time in tasting different blends of tobaccos from around the world and testing them alongside the on buelo nos to find the best match for the infusion.

How did you determine which cigar to be paired with which rum? Gurkha felt that a maduro cigar would best complement the Ron Abuelo 7 Anos. The sweetness of the wrapper is well matched to sweet and spiciness of the aged rum.

With such a luxurious product, how do you appeal to the everyman (if you do)? Luxury lives at many price points. Both Gurkha and Ron Abuelo produce products in a range of prices. Small luxuries, like perhaps enjoying a Private Select with the Ron Abuelo 7 Anos can be just as wonderful as the experience of pairing the cigar with Ron Abuelo Centuria, which is exponentially more expensive. We believe in creating experiences and focusing on quality.

What is it like working with a multi-generational, family owned company? The beauty of working with a family-operated business is that the sky is the limit. The decisions are made by the families rather than through a long process or even a board vote, for example. This means we can focus on ideas that we are passionate about from an artistic, creative and quality perspective. Private Select is a passion project that both families believed in and wanted to bring to fruition.

What was the biggest challenge with this creative collaboration? Gurkha spent a lot of time and effort ensuring that they infused the right amount of time into the

How would you describe the experience of smoking the Private Select? It’s a wonderful experience. The

Epicure

ence For Spirit husiasts cigar to maximize the taste, aromatics and balance. Their goal was to have the rum and tobacco complement one another, we believe they did so beautifully! What type of quality inspection do Gurkha cigars go through before they are ready for to be put on the market? At Gurkha every cigar is put through a draw test before it is approved at the factory. Once the cigar arrives in the U.S. We then test it internally and with our master blenders until we are positive we have the perfect blend. What can we expect from Gurkha in 2015? Right now the focus is on the new Private Select. We want customers and enthusiasts to discover the brands’ new partnership and appreciate the artistry of the pairing before we introduce anything else to the line. About Ron Abuelo Ron Abuelo is produced from estate grown sugar cane in anama by the family owned Varela Hermanos. The company dates back to 1908 when Don José Varela established the first sugar mill in the recently formed Republic of Panama, the San Isidro Sugar Mill. Almost 30 years later, the family began the distillation of alcohol from their sugar cane crop in 1936. Currently run by the third

generation, Varela Hermanos has approximately 2000 hectares of land devoted exclusively to the cultivation of sugar cane. Today, the range is composed of four award winning dark oak aged rums: Añejo, 7 Años, 12 Años and the limited edition Ron Abuelo Centuria. Ron Abuelo is imported from Panama exclusively by Van Gogh Imports. For more information, please visit www.ronabuelopanama.com or www.vangoghimports.com. About Gurkha Cigars Steeped in legend and rich in history, Gurkha Cigars were named after Nepalese warriors whose bravery impressed the British soldiers. Kaizad Hansotia purchased the company in 1989 with the intention of giving the cigars as unique gifts to customers of his family’s watch business. As a result, the company was reborn and has since become one of the most famous luxury cigar brands in the world. Bill Clinton, Bill Gates, Carlos Slim and an assortment of global dignitaries, world leaders, government o cials, and celebrities as well as the Special Forces and Seal Team Six are all clients. Extraordinary quality combined with premium blends of tobacco, and a reputation for unparalleled excellence, Gurkha offers numerous distinct brands of cigars. For more information on Gurkha, please visit www.gurkhacigars.com.

Valentines D Take your Valentine around the world this Valentine’s Day holiday, with cocktails inspired by spirits from South Africa, Mexico and the United States!

Love Potion G

BY JUNIOR MERINO, THE LIQUID CHEF

1½oz G'Vine Floraison ¾oz sloe gin ¾oz lime Juice 1 egg white ¾oz raspberry syrup ¾oz pomegranate juice 3 dashes rhubarb bitters Place all the ingredients in a mixing glass, add ice, shake, and strain into a Martini glass. Garnish with a blood orange slice.

Anejo Kiss

BY MARITA LEONARD, MIAMI

1½oz. Partida Anejo Tequila ½oz Creme de Cacao (white) 1oz Amarula Cream Mix ingredients in a shaker with ice and shake well. Strain into a chilled martini glass. www.partidatequila.com/

Epicure

Day Cocktails Lover's Revenge

X's and O's

BY JUNIOR MERINO, THE LIQUID CHEF

2 sage leaves ¼oz pear Syrup asian ear 7 blueberries 2oz G'Vine Nouaison ¾oz lime Muddle the first four ingredients, then add the lime juice, G’Vine, ice, shake, and double strain over ice into a tall glass. Garnish with blueberries and raspberries. escapetothegrape.com/

1oz Amarula ½oz cream ½oz milk ½oz pomegranate juice 1 Creme de Cacao pomegranate seeds shaved flakes of 70% dark chocolate ice cubes Combine the pomegranate juice and Creme de Cacao. Pour into a highball glass layered with pomegranate seeds at the bottom and fill three quarters with ice. Mix the remaining ingredients in a cocktail shaker, blender or closed container with ice and strain into the highball glass. Add another layer of pomegranate seeds on top, along with shaved flakes of 70% dark chocolate. amarula.com/

Royal Smile

BY FRANK CAIFA AT THE WALDORF ASTORIA, NY

1½oz Calvados Boulard VSOP 1oz Hayman's Old Tom Gin o e on ui e o ouse a e grena ine Add all ingredients to mixing glass. Add ice and shake well. Strain into chilled cocktail glass. Dried Apple chip, for garnish (optional) www.calvados-cocktails.com

To Make the Best Whiskey Start with the Best Barrel By Candice Keller

Originally published on The Lead with permission from the author, Candice Keller

laying with fire doesn’t pay off for most, but for cooper Andrew Young it’s a secret tool of the trade.

The South Australian’s passion for reclaiming and restructuring barrels has made his work sought after worldwide and helped his clients achieve gold-medal success. But it is a destiny that might not have been.

“I wasn’t allowed to use a power tool for the first three years, he said.

fter I finished school I picked up a job at Penfolds as a junior cellar hand but every lunchtime I would go and annoy the cooper. I was always interested in woodwork.

That has now become a great asset for Andrew. After 34 years at Penfolds the wine industry took a significant hit and his position was made redundant.

“One day I was called to the enfolds front o ce and I thought I was going to be dismissed. Instead they offered me an apprenticeship. Under the tutelage of Grange creator winemaker Max Schubert, Andrew learnt the level of commitment, discipline and innovation that is necessary to make a top-end product.

built a machine, completely from farm equipment, to shave the inside of old barrels so they could be reused for wine saving some Japanese clients significant money.

ut when Seppeltsfield winery owner Warren Randall opened the company’s historic cooper shop, a new chapter started.

However, it is his work for Tasmanian distillery Lark that is a step above - Andrew’s barrels helped Lark claim the gold medal for Best World Whisky at the International Whiskey Competition in Chicago earlier in 2014.

t the Seppeltsfield site, one hour north of Adelaide, Andrew handmakes signature barrels for the winery’s acclaimed port. He has even

Why? Usually after 70-80 years and several cycles of wine and fortified spirits, barrels become nothing more than

Spirits

decoration or a garden planter pot. Instead, Andrew collects the relics, considers the wood grain and saturation, dismantles them, cuts and shapes them to size and then reworks the wood to create a truly unique product. “Some people say I’m an old fossil working with time capsules, he said. Every barrel has a story. ut the black magic of his trade is the charcoal. Whiskey barrels are burnt to charcoal inside to give the spirit is colour and a great part of its caramel flavour. So ndrew

works meticulously to capture the best residual flavour from the barrel’s past life - and enhances it for the future using new techniques. We have experimented with flame temperature, temperature duration, compressed air and it depends how aggressive we want to be, he said. “It’s very old timber so you have to be gentle, we have to introduce the heat slowly, but at the same time it has to be rapid. Lark Distillery founder Bill Lark said Andrew’s barrels were undoubtedly a key part of the brand’s success. He

said the company had experimented with different barrels over time from ex-sherry and ex-bourbon vats to other brands of port. Port is his preferred base for Lark’s whiskey – he said it creates a point of difference from the saturated bourbon barrel based Scottish market.

Sixty five per cent of the character of whiskey comes from the barrel.

“To use port barrels, and in particular ndrew’s Seppeltsfield barrels, is really special, he said.

I pinch myself every day, he says. “If I have a piece of wood in my hand, I’m happy.

The combination of science, art and innovation have propelled Andrew and Larks Distillery to great heights, but for Andrew it’s still about the simple pleasures.

la ferme de la lochère

bespoke culinary & wine holidays in Burgundy

with Chef Katherine Frelon (33) 672865609 la ferme de la lochère 6 rue de la lochere 21150 MARIGNY LE CAHOUET France QUOTE: LUXEBEAT

www.lafermedelalochere.com

Images: Jessica Pearl and Kristin Hettermann. Aerial Photo:

ONE WORLD . ONE OCEAN . ONE VODKA

Organic Ocean Vodka. Clean, Pure, Award-Winning Vodka from Paradise.

Ocean Vodka Organic Farm and Distillery shares the dream with you, educating guests on the importance of organic farming for the conservation of land and ocean, green manufacturing and the production of spirits. We welcome you to visit our organic farm, distillery and gift shop, situated on a breathtaking 80-acres on the slopes of Mount Haleakala. Contact us for corporate and private events. Tours daily, seven days a week. 4051 Omaopio Road, Kula, Maui, Hawai‘i - (808)877-0009

Certified 100% USDA Organic . Gluten Free . Powered by the Sun Organic Sugar Cane . Deep Ocean Mineral Water . Made on Maui Please Enjoy Responsibly. Produced and bottled by Hawai‘i Sea Spirits, Kula, Maui, Hawai‘i 40% ALC/VOL (80 Proof) ©2013.

Barbara Gerwit Cruise and Resort Fashion

PHOTOS COURTESY OF BARBARA GERWIT

By Maralyn D. Hill

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Fashion

The 2015 Barbara Gerwit Collection features hand-blocked, hand embroidered tunics, tops, and accessories. Its light and airy fabric from brightly colored cotton lawn, silky cotton, crush cotton, cotton lycra knit and laundered linen, provides something for everyone. They are each wearable, trendy and comfortable for a cruise ship or resort and can be worn from day to night, depending on accessories, dress up or down. I was eager to get my samples, but was not sure what I’d receive. I was delighted with the white top, with the hand beaded trim in neutral tones. It looks absolutely great with the brown and white pants they sent. But the best part is I can wear the top as a cover up, with the brown and white funky pants, or dressier with my white linen slacks in the evening. My next test was washing the garments to see how they would hold up. I did hand wash the tunic by

hand. I envisioned some loose threads around the beading, but that did not happen. When I checked the seams, they were all double stitched. To those of you who do not sew, that may not make a difference. My mother was a dress designer and seamstress who was a stickler for detail, so I look for everything. The slacks had a label that said machine washable, so that is what they got and all is well. This line is quality. The collection is easily found, as it is sold in stores throughout the United States and Europe – from Palm Beach, Florida to Houston, Texas. Plus, you can order from its website. Barbara Gerwit founded the brand in 1976, along with her husband, Ken. Barbara was only twelve when her mother gave her a sewing machine for her birthday, and that was the start of her affair with fabric and design. She became a fashion designer and then met her husband Ken, a clothing salesman. They decided together to invest their last $500 in order to start to

manufacturer clothing—it has paid off. They have gone on to become one of America’s top brands in the resort industry and we are happy to show you their 2015 line. For more information or to s ee more styles, check out: barbaragerwit.com.

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Wieliczka Salt Mine Art Treasures By Maralyn D. Hill

104

Travel

he day we arrived in Krakow, Poland, we were delighted to sit down and enjoy a wonderful lunch, but not as eager to continue a tour to a salt mine. Personally and for most in our group of four, we had been in mines before. Despite something we were pursuing with hesitancy, we ended up enjoying ourselves immensely. We were not prepared that our excursion down over eight hundred steps of the Wieliczka Salt Mine would reveal artwork in salt, like nothing we had imagined. To reach the interesting part of the mine, our first encounter in starting our journey was descending three hundred and fifty steps. The rest of the eight hundred plus steps downward were more gradual, a total of more than 1,000 feet or 135 meters. Our knowledgeable guide was providing some history while we

were walking. Being in business for over seven hundred years, Wieliczka Salt Mine is the oldest business in Poland. It has been on the UNESCO list since 1978; not as much for the rock salt it mined, but for the cultural center it always provided. That seems like an oxymoron, but itâ&#x20AC;&#x2122;s true. The mine also received the European Medal awarded by the Business Centre Club for products and services of European standard. The air is so clear and pure; miners didnâ&#x20AC;&#x2122;t get sick with respiratory problems that ordinarily plague the trade. Quite the opposite, they became and stayed healthy. While working, they also used their talent to carve statues from salt. So along the way, chiseled in the rock salt, you will see saline lakes, majestic timbers used for infrastructure, magnificent statues, mining equipment, a chapel where mass is still conducted and is also used as an absolutely beautiful chapel/ballroom

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with its ceiling extending to one hundred feet. The chandeliers that look like crystal are made from rock salt. Visitors hear all about Princess Kinga and how she brought art treasures to the Poles. Half way along the route is where you will observe the chapel dedicated to her, which is decorated with salt and saline works of art. There are twenty various chambers, but the Chapel of Saint Kinga is the brightest. The guide shares the story of how Kinga threw her engagement ring into the Maramures salt mine in Hungary. Somehow, this ring made its way, along with the salt deposits, to Wieliczka, where a miner discovered it. Saint Kingas Chapel is the area where the miner found her ring. When carving and constructing the chapel, the carved salt statue of Saint Kinga, patron saint of salt miners, is one hundred and one meters under the surface. Given that the area is deep and large enough to fit the Eiffel Tower, it was no surprise that, during World War II, the Germans stored spare parts for their aircraft in the mine, as bombs could not detect or damage. uring the past fifty to sixty years, mining slowed to a stop. However, the mine is still productive, as tourists have started to visit.

ALL IMAGES BY MARALYN D. HILL

On one level, there is a health spa called Wieliczka Salt Mine Health Resort. Itâ&#x20AC;&#x2122;s an ideal escape for those with asthma and allergies. As one breathes deeply, everything is good for your health. Its Deep Relaxation program guarantees comfort and relaxation, with participants practicing breathing and various relaxation techniques. As participants release their stress, they discover an unexpected amount of energy.

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Travel

The Wielic ka Salt Mine offers in the underground mining chambers with the use of a unique micro-climate and air free of pollution and allergena, rich in micronutrients, with a constant temperature, high humidity, and free from harmful radiation. “This innovative treatment method – subterranean therapy – was created right here and active rehabilitation of the respiratory system is still conducted at the mine using the medicinal properties of the underground environment. “The activities of the Health Resort are based on the best practices of modern medicine and are conducted in co-operation with the most eminent scientists. They are beneficial to patients suffering from asthma, COPD, recurrent infections of the upper and lower respiratory tract and allergies. Increasingly, people who do not suffer health problems choose to rest in the depths of the earth to improve their fitness, attain psycho physical balance, and regenerate the body.”

By the end of our visit, it was easy to see why so many have weddings and special events in the chapel. There is an elevator to take visitors up to the upper level and that was an unexpected bonus. We did not have time to take advantage of the multimedia in the Lill Gorna Chamber. But everything we did see was exciting and believe it or not, I would look forward to visiting this mine again to take in what I overlooked or missed the first time around. For more information, www.wieliczka-saltmine.com. My experience was courtesy of the olish ational Tourist O ce.

In addition to the resort and regular visitor route through the mine, you have the option of doing a miner’s tour, which starts at the Regis Shaft. Wearing helmets, miner’s lamps and carbon monoxide monitors, you climb down further into the mine, which is the hardest route and physically demanding. This route does not connect with the visitors’ route. I’m sure it is exciting, but the visitors’ route was exciting enough for our group. If you have the opportunity to visit Wieliczka Salt Mine, I’d highly recommend comfortable shoes, and warm clothing. The temperature will be between fourteen and sixteen degrees Celsius or fifty seven to sixty-one degrees Fahrenheit.

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Travel

Modern Travel Accessories

t seems we could have new gimmicks and gadgets every month. Some we may wonder if they really will make a difference in easing travel and others may cause an eye roll or head-shake. When we get information followed by samples, we do not cover them all; we focus on those we think our readers may have an interest in discovering.

Oxygen +

Our first discovery for this month is Oxygen+ from www.oxygenplus.com. It is portable, safe, natural, easy to use and packaged in a small convenient container. It’s certainly not a replacement for those on oxygen, it is meant to supplement you and give you a lift for elevating energy, increasing alertness and possibly give you more get-up-and-go.

By Maralyn D. Hill I’ve only used this for jetlag when flying cross country several different times and it works. I have an Oxygen+, O+ Mini sample. Each O+ Mini has enough for twentyfour breaths. Three to five breaths should do the trick. Three worked for me. The true test will be on my next flight from hoenix, hiladelphia, Madrid, to yon. I may need a full canister to get over that jetlag. I also know for me it helps relieve a headache. O+ is recommended for after or

before workouts or strenuous activities. I’ve not tried it for that. In addition to the Mini O+, you can order a refillable canister. This innovative lifestyle product can help you get through your stress with a deep breath with supplemental oxygen. According to the manufacturer, “With three to five breaths of pure oxygen, you can not only decrease stress caused by travel, but you can restore depleted oxygen levels after a long flight, alleviate jet lag, and combat the effects of stale air and pollution from extended car rides. Available in festive peppermint, natural and pink grapefruit flavors, O can help you get to and from your destination...” If you try Oxygen+, let us know what you think.

MyCharge Energy Shot

What’s next for this techie junkie, yes, another charger. I have gone through several, that I have paid both a lot and a little for–and only had a couple that I’ve been happy about having or would recommend. In general, my response has been, too short of a charge, too bulky, makes my phone run hot, and does not meet my expectations. Yet, I’ll be the first to admit, my expectations are high. I do have one I had settled on, M S from MyCharge. It seemed to fit the bill the best, other than I would have liked it a tad smaller. But, for a change in this category, I was happy with my investment, as it has close to thirteen hours of talk time, a flashlight and S port. I was wary when approached to review another charger, but relieved when I discovered it was from MyCharge. I’m happy. MyCharge ortable ower Energy Shot comes packaged like an energy shot drink, and it is packed with energy and a year warranty. It includes a recharging cable to connect to any S power source. You can shake it to determine the power or if you need to recharge

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red, yellow or green . The charge is good for about nine hours and they say you can recharge 00 times. The size is about as big as of an oversized tube of lipstick. It fits in the corner of my briefcase without a problem, and I’m unexpectedly pleased. So check out the Energy Shot at www.mycharge. com and let us know your thoughts.

Fusion Wrap

This style almost takes me back decades to cinch belts, but the Fusion Wrap is in a class by itself. I’m not big into one si e fits all, but I was willing to try this wearable pocket that zips around the hips to create a stylish storage solution and keep travelers sane. At this point, it comes in a variety of colors black, camouflage, neon pink, royal blue, tie dye, and others. I’m more of a black person, as it goes with more and draws less attention. I might feel different, if I were a size six or eight, but I’m not. There are two seven-inch zippered pockets, which have about an eight-inch by three-inch capacity – one on each side. These are ideal for ids, keys, phone, and miscellaneous info you want with you. I stuffed mine to see if it would work. Made of 0 polyester and 10 lycra, the six inch ipper that zips up the front or side and will work easily if you are a size ten or less. If you are a size twelve or fourteen, which I am, it is easier to zip it up and step into it and slide up. It then looks like a fashion waist cincher instead of a hiphugger. If you are more than a size fourteen, I would not recommend it, as I stretched the Fusion Wrap to see how far I could stretch it out and it was forty-three inches. Where would I use this the most– undoubtedly at the gym, walks, or when just going out locally. When I personally travel, I have too much to fit into such a small space. However, I do see this as ideal for someone traveling light. Check out Fushion Wrap at www. fusion-wrap.com. et us know what your thoughts.

George Burns From Straight Man to Late Great Man By Norman Hill

eorge Burns’ career in show business arguably has no parallel. It took the deaths of the two people he loved the most—wife Gracie Allen and best friend Jack Benny—to provide him with opportunities to succeed strictly on his own. And he made the most of these, becoming for 20 years, from age 78 to 98, one of the most celebrated personalities nationwide as a comedian (make that “humorist”), actor and author. When asked about retirement, his answer inspired more than just a few senior citizens: “Retire? Retire to what?” or “Do what, sit around and trim your cuticles?” He was active to age 98, when a very serious fall basically sidelined him for the last two years of life at age 100. Except for the fall, he would surely have lived across three centuries.

urns o cially athaniel Birnbaum) was born in 1896 in the lower east side of Manhattan, one of the most abysmal slums in our history. Millions of immigrants, mostly refugees from pogroms and planned exterminations in the Russian Empire, including Poland, and Romania, were jammed together. Some made it out during their lifetimes, venturing into the Bronx and Brooklyn. There was a widespread saying of the advancement pattern in the U.S., “From the lower east side to Scarsdale in three generations.” Burns made the equivalent in two generations. He always loved show business, although by his own admission, he was not very adept at it for many years. Even his supportive mother admitted, On stage, attie acts like a relative got him the job.” As a solo comedian or with a partner, he would change his stage name constantly, often after being fired from one job after another. The lower east side was no place for the faint-hearted. Burns said he could easily have taken up with Jewish gangsters, who were prevalent even before Prohibition and the likes of Meyer Lansky and Bugsy Siegel. But, partly by luck, his persistence and travels in show business brought him a better path. By now in his late 20s, he owed a friend, Dave Lefkowitz, money for living expenses that seemingly would never be paid back. But then, as Burns put it succinctly, “I met Gracie.” Gracie Allen was an Irish dancer,

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History with a variety of female partners. But he achieved his greatest financial success by producing a series of successful TV comedies, ranging from “Bob Cummings” to “Mister Ed.”

about his best friends and colleagues in show business, and one, finally, about Gracie herself. About the latter, Burns said, it gave him so much comfort he’s amazed he didn’t do it years before.

Gradually, they evolved into the pattern of Gracie’s illogical logic. George acted as manager for their act and script writer, and shrewdly saw how to use Gracie’s considerable talent to the utmost. For example, when Burns ended their act by, “Say goodnight, Gracie”, she would end by “Goodnight, Gracie.” After all, that’s what Burns meant, wasn’t it?

By the early 70s, in Burns’ words, he “wasn’t particularly in demand career wise.” But then, his best friend, Jack Benny, became ill and, as it turned out, terminally ill with pancreatic cancer. Burns was heartbroken. He had always played mean tricks on Benny, but as he emphasized, only because Jack for some reason loved them. “Jack was always my best audience” as he said numerous times.

He still appeared in nightclubs and as Vegas, as a single. ow, in his 80s, he knew how he needed to address audiences, and no one ever suggested a relative got him the job. Make no mistake, Burns could be quite raunchy, in parties with his friends and Friars Club roasts. But this was never his style when performing.

They made the top rungs of vaudeville, although not Broadway. In the 30s, they started in radio, first as guests, and then with their own show in 1932. In the late 30s, they made several movies, which were successful, if not blockbusters. Along the way, they moved to California and Beverly Hills.

The movie, “The Sunshine Boys” was based on a eal Simon play about two vaudeville partners who had a falling out. Benny was due to play one of the roles, and now the slot of Al Lewis was offered to urns. lthough at first hesitant, urns was at his best in the movie and won an Academy Award for Best Supporting Actor.

By 1941, Burns was concerned about their steady ratings drop. He saw that their radio scripts often had them acting like twenty-year olds, even though audiences knew they were in their forties and married to each other. Burns solved the problem by adopting a situation comedy format for their radio shows, which lasted through television in the 1950s.

After this triumph, Burns made several other movies, such as “Just You and Me, Kid” with Brook Shields, “Going in Style” with Art Carney, and three “Oh God” movies with John Denver. In the last one, “Oh God, You Devil”, Burns played both the Almighty and Lucifer. Regarding the latter role, Burns’ comments were, “In playing the Devil, I had to play a guy who drank martinis, smoked cigars, and chased girls— toughest role I ever had.”

with incredible timing for comic routines. When they teamed up, Burns saw quickly that she did much better than he with humorous lines in a script. After starting as the comedian in their act, he did so much better as the straight man, who fed her lines.

Burns and Allen had a successful TV series from 1950 to 1958. During the last seasons, Burns made a very popular move by inserting himself as a seated viewer of the TV show itself, and commenting to the viewers at home. When Gracie started to develop heart trouble, Burns reluctantly ended the series. George Burns was heartbroken when Gracie died in1964. He had some success in nightclubs, performing

George even made several albums, which were reasonably successful. But he had real success as an author. He joked, “For a guy who only read three books in his life, my writing 7 or 8 is quite an accomplishment.” He wrote about his early vaudeville days, one about a series of advice answers to questions (in “Dear George”, with answers supplied by Burns and a team of writers), one

I never got to meet George Burns, but was quite close to him, when he was performing in Atlantic City, the year 1987, his age, 91. As I had done several times, I took a helicopter from Manhattan, which landed directly on the Boardwalk, bypassing Atlantic City’s forgettable airport. I came to see shows, not to gamble. For George Burns, in the high roller’s section, there was one last minute empty seat, and it got offered to me. This was right up front, a great seat, and if management knew what a low roller I was, they would have been upset. George Burns came out and did a one act solo, stand up, for almost one hour. When he came on stage, he got a standing ovation. His reply was, ormally, a performer only gets a standing ovation when he’s done. You must be afraid I’m not going to last through my act.” His timing, with jokes and songs, was

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impeccable. Even when you mostly knew what punch lines would be, you still laughed. I’ve been to a considerable number of live performances, including those of many show business greats, but this solo by George Burns will always rank as one my favorites. Around the same time, Burns was interviewed by Ed Bradley of 60 Minutes. Part of the interview was filmed in what was left of urns’ boyhood haunts on Manhattan’s lower east side. Some of it was filmed by Gracie’s crypt in os Angeles. At one point, Bradley asked George why he kept working at his age. The reply was, “Because they pay me.” Later, in the studio, Bradley was moved to add, “But one suspects, as long as they would let him on the stage, George Burns would perform for nothing.” Burns had a contract to perform at London’s Palladium on his 100th birthday. But because of his fall at age 98,everyone knew that he couldn’t go on stage any more. After he died, in March, 1996, after his 100th birthday, his two adopted children and others helped produce a one man show in his honor, “Say Good ight, Gracie. I don’t know if George Burns has a saying on his crypt or tombstone, but, suitably, it could be, “He never stopped to trim his cuticles.”

The Cooking Ladies A Dynamic Duo By Sherrie Wilkolaski

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Featured FeaturedContributors Contributor

ave you ever thought what it would be like to travel the world and see it all from behind the wheel of an RV? It can be done, and done in style. In February 2012, I had the pleasure of being introduced to The Cooking Ladies, Phyllis Hinz and Lamont Mackay, while in Las Vegas, at an International Food, Wine and Travel Writers conference. I was there as a speaker and my presentation was on the subject of independent publishing, and was pleasantly surprised to meet two well-established authors, The Cooking Ladies. They are a dynamic writing and photography duo, who share an appreciation for culture and cuisine, and they do it all from their RV. They have co-authored nine cookbooks and travelogues. They are freelance writers, food and travel bloggers, in addition to being traditionally published authors. From Canada to the US, they uncover what the world of food and travel has to offer, from behind the wheel of their motorhome. Before they decided to hit the road full-time, they spent 20 years in the restaurant business, as restaurant owners and caterers. With their successful food service experience, they consult for eating establishments, from diners to upscale resorts. Their professionalism and high energy make them popular event speakers, food judges, and guests on radio and television. Over the last few years, I’ve gotten to know these two incredible women. Every time we get together, whether in Honolulu, where they were

As food and travel writers, they have experienced so much over the years, and they tend to enjoy current moments verses having any one place that they would call a favorite. Phyllis clarifies, “Our favorite experience is wherever we happen to be. We enjoy meeting people who are passionate about what they do, people whose stories give us goose bumps; capturing the perfect photograph; experiencing local cuisine; seeing a location through someone else’s eyes. For example, just below the Arctic Circle, on the desolate, rugged, muddy Dempster Highway in Canada’s Yukon Territory, we asked a solitary cyclist, from Spain, why he was there. Without speaking, he spread his arms to encompass the surrounding miles and miles of evergreen trees, distant mountains, and migratory animal trails that still mark the very ground where the last human migration from Asia to North America took place. This is the luxury of travel.”

RV-free, or down south in Montgomery, Alabama, I’m always blown away by what they can do from the road. From writing, radio interviews to working on a video series, they do it with passion and take it all in stride. They are equally zealous about the written word as they are about visual components, and Phyllis says. “We are never without pen, notepad, and camera.” They first discovered their love for travel after graduation. “Many years ago, right out of university, we spent nine months traveling around Europe. The wine, food, people, we were hooked,” Lamont tells me. When you have a house on wheels and can literally drive wherever roads can take you, how do they decide where to venture to next? “We choose destinations that we perceive as adventures. Often, these include road trips to find out-of-the-way places. Each bend in the road produces interesting travel stories, photographs, food, and of course, people.” They work incredibly well together, and I was fascinated to learn about their writing process and how they balance the work. “As co-authors, we have developed a Cooking Ladies’ voice. One writes, the other edits, and then we edit again, and then we edit some more...until one of us says, ‘Enough’ and we are happy with the story.” When it comes to writing for the luxury market, “Luxury journalism allows us to experience the best of the best. The bonus is, as writers and photographers, being in a position to share our experiences with others, informing readers of lifestyle options.”

When it comes to food, however, they do both agree on having a favorite chef, Leonardo Maurelli III. Lamont jumps in to tell me more, “Our favorite chef is a passionate chef because his/her food reflects that passion. We’re The Cooking Ladies, so we’re excited about anything gastronomic. One such passionate chef is Leonardo Maurelli III at Central, in Montgomery, Alabama. He walks the talk by supporting Eat South, a 45-acre farm in the middle of Montgomery, in its efforts to provide healthy food to the community and educate children on healthy eating. In an Eat South greenhouse, we lunched on Chef Leo’s rustic salad over warm

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flatbread. The experience was the epitome of freshness, as the scent of fertile soil mingled with the aroma of just-picked herbs and greens. In an industry that places chefs on pedestals, Chef Leo is approachable. At Central, at each table, he describes his choice of ingredients to his diners; greens picked that morning; arugula for bitterness; sorrel for a touch of lemon; vinaigrette with elder flowers because they are so fresh. He does this because he wants to share what he loves.” When they are not living their mobile dream, they do have a home base in Erieau, Canada. “Anyone who visits our area along the north shore of Lake Erie will spend time in Erieau, a small fishing village that remains relatively quiet even when cottagers and boaters arrive for the summer. Three restaurants and a new craft brewery specialize in Lake Erie yellow perch. Sunrises and sunsets are spectacular. Migratory birds drop in on their way north or south, depending upon the season. Roadside stands and farmers markets facilitate a healthy farm to table diet.” It is clear they love exactly who they are, what they are doing, and where they are going, “Our lives are pretty exciting, always changing. We have the luxury to do what we do because we can. This would be hard to replace.” No hobbies required, they are living their dream. To learn more about The Cooking Ladies, Phyllis Hinz and Lamont Mackay, go to www.thecookingladies.com.

Manners that Matter most

The Easy Guide To Etiquette At Home And In The World By June Eding Part I: Why Do Good Manners Matter? “The word “manners” may cause some of us to think back to childhood when boring lessons were enforced by a strict older relative or we were scolded at the dinner table. In fact, manners aren’t about being told how to dress, speak or act. Being well mannered doesn’t require knowledge of a hundred different rules. We shouldn’t worry that having good manners means “going back” to a bygone era when people were uptight, judgmental, and use decorum as a means to judge and ostracize others. Having good manners means being kind. It means considering someone else’s viewpoint alongside your own. The core of good manners is the golden rule: “Treat others as you yourself would want to be treated.”

Manners Make Life Easier Civility costs nothing and buys everything Mary Wortley Montagu

Having good manners means treating other people with kindness and respect. It doesn’t take much, but small actions make a big difference. In the course of a busy day, simple gestures reassure the people we interact with that we are taking them into consideration and doing what we can to make things more pleasant. For those we know and love, employing good manners solidifies our relationship and shows others how much we appreciate them. These small kindnesses make our lives easier. Hey take the anxiety out of living in a world where we are constantly meeting new people and encountering new faces. They help make our relationships at home, at work, and among friends more rewarding. Manners are also reassuring. We can rely on the common language of manners in any situation. When we walk into a party where we don’t know anyone, manners make us confident that we will make a good impression. Manners also help us overcome potential awkwardness when we bump into a stranger, alleviate anxiety when meeting a friend’s family for the first time. Manners are guideposts for behavior

that serve as helpful road signs on the path of human interaction. We can’t anticipate other people’s needs all the time, or know with absolute certainty what someone else wants. But when it comes to social situations and spending time with each other, we share the same basic desires: we all want to feel accepted, respected, and put at ease so we can have a good time in a new situation or meet our objective quickly and e ciently. We don’t want to feel rushed or bossed, put on the spot, or unappreciated or ignored. Practicing good manners doesn’t have to be complicated. Simple actions make a big impact. Show up on time (or apologize sincerely if we’re late), serve someone else before we serve ourselves at a table, or hold the door open for someone if their hands are full. These actions form a portrait in someone else’s mind of who we really are: a considerate, thoughtful person. Having good manners means understanding that we all want respect and kindness, and striving to do what we can to ensure other people are treated well. Being a well-mannered person means you have

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a wealth of tools available to make any situation easier.

The Power Of A First Impression

A man’s manners are a mirror in which he shows his portrait. Johann Wolfgang von Goethe When it comes to making a good impression, our most powerful tool isn’t a power suit, expensive watch, or statement jewelry. Good manners cost us nothing, are readily accessible at any time, and no matter what we’re wearing, guarantee we will stand out in a crowd. People with good manners set themselves apart in person, on the phone, and online. A well-mannered adult stands out as a person with “something special” whom other people want to be around. In matters professional and personal, people with good manners are welcomed into other people’s lives as friends, coworkers, trusted allies, and long-term partners. Whether it’s a job interview, first date, or meeting important family members for the first time, good manners put us on the fast-track to being appreciated and respected by

CREDIT HERE

With A Special Foreword By Norah Lawlor

Book Excerpt someone whom we’ve only just met. Being kind and considerate to one another, in a variety of ways for a variety of circumstances, plants the seeds of a relationship. With good manners on display, we can turn an initial meeting into a friendship or long-term relationship, and ensure that the best of who we are is visible.

ore ro oun Bene t

Class is considerate of others. It knows that good manners are nothing more than a series of petty sacrifices. Ann Landers

t first, learning to pay attention to the needs of someone else may seem like a burden. In fact, considering another person’s viewpoint and striving to treat him or her with respect in turn provides an opportunity to forget our own problems and preoccupations. Manners can liberate us from churning worries and anxious internal chatter. They can even help us to find a way out of a bad mood. They allow us to shift perspective from our own internal struggles and dramas to being in the present moment with another person. In the process, we can learn something new about someone we hadn’t met before take a break from our own inner dilemmas. Often, we emerge from our interaction to discover that whatever issue or problem we were so caught up with in the first place doesn’t really matter in the grand scheme of things.

How To Use This Book

This book won’t tell you how to use a fish fork, or what wording to use on wedding invitation, or how to choose between sending flowers or a card, and so on. lthough these pages offer specific tips and suggestions, Manners That Matter Most is not about providing you with strict rules for how to behave. Rather, it is intended as a reminder of the benefits of practicing good manners. Far from a strict “do’s and don’ts” list of behavior and decorum , good manners open opportunities to us, turn good first impressions into friendships, and help us experience the world as an enjoyable place on a daily basis. They provide a reassuring structure we can return to when things are hectic at home or at work. They allow us to offer the best of ourselves. This process can be incredibly rewarding. Often, making someone else’s day makes our day, too. We have many demands on our time. But cultivating good manners doesn’t have to be hard work. This book covers 25 essentials applicable to any

chores, leading to an e cient household. In a home environment that is prone to becoming hectic, manners keep us grounded in what really matters: being good to each other.

situation – at work, at home, and among friends and acquaintances – that are easy to incorporate into your daily life. With a little bit of effort and consistent practice, they will help you turn good manners into a habit you will maintain over a lifetime.

At Work

Pg.20 Challenges To Maintaining Good Manners At Home, At Work, And In A Technological World

At Home

Maintaining good manners at home can sometimes be more challenging than practicing them in the world at large. It’s all too easy to fall into the trap of assuming that, because a spouse or partner, roommate, or family member likes or loves us, we can skip all formalities and forgo good manners altogether. We may even excuse our own behavior and write off our negative habits by calling them “quirks” that those who love us must accept as “part of who I am.” Of course, this isn’t true. No one is given a blank check to behave however they want in front of anyone, family member or not. Other times, we sacrifice considerate behavior for the sake of personal convenience. This may happen without us even realizing it. For example, we may find ourselves shouting a question at someone from across the house because we’re impatient to take care of something. Or, we may skip saying “please” and “thank you,” and revert to issuing demands in our efforts to get everyone out the door on time. These slip-ups are certainly understandable, but they take advantage of our relationships with others. They can also lead to hurt feelings and cause strain and negativity, causing a ripple effect of resentment. In a frantic moment, it may seem okay to boss someone around in the interest of making things happen faster, but injuring someone with a curt word takes longer to fix than being polite in the first place. Taking the time and making a conscious effort to treat roommates, loved ones, and family members with the same respect we would give to a person we’re meeting for the first time ensures that life at home is pleasant for everyone. Furthermore, the structure provided by codes of behavior is reassuring. Everyone in the household is held accountable to the same standards of behavior, and no one is exempt. When people feel respected and are enjoying a calmer environment, they are more likely to contribute to daily tasks and

It is often said that, “it’s not personal; it’s just business.” The world of business is everchanging. It is constantly responding to any number of outside forces, from a fluctuating world market and a shifting economy, to the pace of technology and manufacturing, to trends, seasonal demands, and even unpredictable celebrity influence and the tides of social media. Under these circumstances, no organization or company can remain stagnant. The result is change. Clients, deals, plans, proposals, assignments; all are subjected to last-minute readjustments and cancellations. In these cases, it’s not personal; it’s business. However, “it’s not personal, it’s business” should never be used as a blanket justification for mistreating coworkers or employees. While the changing tides of business may not be personal, the workplace is. An o ce is a place where relationships and respect between coworkers and management make or break a company’s long-term success. Maintaining harmony in a department despite big changes is vital to a successful workday and a productive workforce. In the close quarters of the o ce setting, where people can spend more time working with each other than they do with loved ones or family, maintaining a code of manners is essential. Passing stress down the line, so to speak, only contributes to a stymied, ine cient workplace fueled by anxiety, anger and resentment. Use manners to keep things in check. The simple use of phrases like “please,” “thank you,” and/or other acknowledgements like “I appreciate that” helps to foster good will. It also assists employees and coworkers in feeling that their efforts are acknowledged, and creates a working environment where people naturally strive to offer their best and feel inspired to be a part of that environment for years to come.

Using Technology Politely Technology is changing how we interact with each other in leaps and

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bounds. With smart phones nearly everywhere, anyone can have access to a virtual world, 24/7. We are being forced to answer the question: How do we live in one world together, while simultaneously spending time in a virtual reality? For many, the answer is: We can’t. If we want to enjoy each other’s company and fully experience life in the moment, our use of technology has to be structured and compartmentalized. [….] Remember, you’re in control of technology, not the other way around. In most cases, you don’t have to answer a text message or email immediately. If you’re hanging out with friends or loved ones, take a break from your phone. You work hard at your job to have free time, and you have a right to enjoy it. Remind yourself that you set aside the time to be with those close to you; take full advantage of that time before it’s over. The time we spend with each other doesn’t come back again. If you find yourself debating whether or not jumping onto your phone is appropriate, keep this rule in mind: Modern technology does not provide you with the excuse to be late, act rude, ignore others, or distance yourself from the world in a manner that is inconsiderate. If you find yourself doing so, put your phone or head-phones away, and start paying attention to the world around you and your role within it. Released: November 25, 2014 Hardcover: 160 pages Publisher: Hatherleigh Press ISBN-13: 978-1578265183 Retail: $12.50

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An Appetite for Violets

tricked by the glass. If you’ve finished the apples there are fowls to pluck.’ Teg cast me a poisonous glance and swore she had not finished half her chores. I’m not daft, I knew our scullery maid would be off to tell her gossips what a Miss Toity that Biddy Leigh was and how this omen must herald my bad end. She wishes it true, I thought, as I checked the oven’s heat with a sizzle of spit. She is jealous and rankles under every command I give her. But it was only a gormless fledgeling. o person who knew their ABC would give a farthing for such a sign.

very cook knows it’s a rare day when you have all the parts of the perfect dish. But that day back at Mawton I had everything: white fleshed pippins, pink quince and a cinnamon stick that smelled like a breeze from the Indies. My flour was clean, my butter as yellow as a buttercup. It’s not enough, mind you, to have only the makings of a dish. There’s the receipt honed through the ages, written down in precious ink. And beyond that is the cook, for only she can judge how much stirring is enough, or have the light fingers to rub a pastry well. So it’s a rare event, that gathering of all the parts that make the perfect dish. It makes me think that’s how it is for us servants. No one pays you much heed; mostly you’re invisible as furniture. Yet you overhear a conversation here, and add a little gossip there. A writing desk lies open and you cannot help but read a paper. Then you find something, something you should not have found. It’s not so very often, with your servants’ broken view, that you can draw all the ingredients together. And it’s a rare day when all the parts combine in one story, and the chief of those parts is you. So that is where I’ll start this tale, on that October baking day. I was making taffety tarts that afternoon in the kitchen at Mawton, as the sunlight flittered across the whitewashed walls and the last roses nodded at the window. I’ll begin with a confession, mind. I’d crept into Mrs Garland’s room when she wasn’t there and secretly copied out her best receipt. It’s no wonder our old cook used to say I was as crafty as a jackdaw. ‘Your quick eyes miss nothing, Biddy Leigh,’ she always said, shaking her head but all the time laughing. I’d kept my scrap of paper secret all year long and often pondered how to better it. That baking day was the third day Mrs G

had shut herself away in the Stillroom, dosing herself with medicinal waters. As I rolled the pastry I lived out a fancy I had nourished since the first apple blossom pinked in May – the making of the perfect dish. Next day was All Hallow’s Eve, or Souling Night as we called it, and all our neighbours would gather for Old Ned’s cider and Mrs Garland’s Soul Cakes. After the Mumming there’d be the usual soothsaying by the unmarried girls. So what better night, I thought, for Jem to announce our wedding? At the ripe age of twentytwo years old, the uncertainties of maidenhood were soon to pass me by. Crimping my tarts, I passed into that forgetfulness that is a most delightful way of being. My fingers scattered flour and my elbows span the rolling pin along the slab. Unrolling before my eyes were scenes of triumph: of me and Jem leading a cheery procession to the chapel, a posy of flowers in my hand and another on Jem’s blue jacket. I turned over the makings of my Bride Cake that sat in secret in the larder – ah, wouldn’t that be the richest, most hotly spiced delight? And all the bitter maidens who put it underneath their pillows would be sorrowing to think that Jem was finally taken, bound and married off to me. The only sour note that struck was the sudden bang-slapping of a bird against the windowpane. It was a robin redbreast pecking at the glass, his wings beating in a frenzy. Scarper,’ I shouted, flapping my hands about. What was it he warned me of, that he stared so hard and tapped all in a frenzy? ‘Is it a robin?’ Teg had crept in from the scullery and the fear I felt was echoed in her gawping tones. ‘He be a messenger. ‘Tis a famous omen. Death be coming here.’ ‘That’s enough of your claptrap,’ I snapped back. Risking breaking the glass, I lifted a ladle and knocked it against the pane so hard that the bird flew off on the instant. ou see. He were only a fledgeling

The tarts were scarcely in the oven when the noise startled me. A right how-row it was: hollering grooms, clattering gates, dogs barking their heads off. Then a fancy hired carriage rolled right inside our yard, the team of horses snorting, the heavy harnesses creaking and jingling. My first thought was, what the devil was I to feed any company with? We had a good stock of provender for the servants but nowt for the likes of Sir Geoffrey if he’d come up all the way from London. Off I scarpered to the back door to see who it was. What with the stable boys jostling and a stray pig upsetting the cider pots, at first I could barely glimpse her. Then I pushed my way through and saw a young woman climb down, no more than my own age, only she was as pale as a flour bag with rosebud lips pressed tight together and two spots of rouge high on her cheeks. She stared at the rabble, her pale eyes narrowing. She weren’t afeared of us, no not one whit. She lifted her chin and said in a throaty London drawl, ‘Mr Pars. Fetch him at once.’ Like magic the scene changed - three or four fellows legged it indoors and those staying behind hung back a bit, fidgeting before this girl that might have dropped from the moon for all we’d ever seen such a being in our yard. What drew my eye was her apricot coloured gown that shone like a diamond. I drank in all her marks of fashion: the peachy ribbon holding the little dog she clutched to her bosom, her powdered curls, but most of all it was her shoes I fixed on. They were made of shiny silver stuff and in spite of the prettiest heels you ever saw, were already squelched in Mawton mud. It were a crime to ruin those shoes, but there were no denying it, she’d landed in a right old pig-sty. I knew she had to be Sir Geoffrey’s new wife, this so called Lady Carinna we had jawed about since they got married some three weeks ago down in London. One

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of the grooms had told us she was near to forty years younger than Sir Geoffrey, and hadn’t that set our tongues wagging? While the men made lewd jests, we women asked what kind of life she would live, married to our master? Next, another woman tottered from the carriage, a scrannil-looking creature with a chinless, turtle head. She was waving a big lace handkerchief before her nose as if she might waft us all away like a bad smell. Her mistress never even gave her a glance, only lifted the little dog and made daft kisses at it, like we weren’t even there at all. It were quite a performance, I can tell you. Thank the stars our steward Mr Pars came bustling out just then and yelled at the boys like a sergeant to get back to work. ‘Lady Carinna,’ he said, bowing sti y. What brings you here Why have you come to Mawton?’ he said in a voice that was all choked up. She never even gave him an answer, so I wondered at first if she knew he was our steward, trusted with the charge of everything while the master was away. He seemed suddenly shrunk beside her, with his greasy riding coat and tousled hair. ‘My quarters,’ she said at last, avoiding his eye. He made a half bow; his face were liver-purple. Then she followed him down the back corridor. The show were over and I scurried back into the kitchen. ‘Get them fowls spitted,’ I yelled to my cook maid Sukey. ‘And a barrel of cabbage chopped right this minute,’ I said to scowling Teg. Then I stood awhile, hands on hips, and pondered what on earth a woman like that would ever eat. Released: January 13, 2015 Hardcover: 400 pages Publisher: Thomas Dunne Books; First Edition edition ISBN-13: 978-1250056917 Retail: $26.99 USD

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