Luxe Beat Magazine March 2015

MAGA ZINE

MARCH 2015

Executive chef Kerry Heffernan Ruediger Benedikt 24K Plus Paul Bocuse and His Truffle Soup

Fresh Alpine Air in Davos, Switzerland River Cruises and Cruise Virgins

e l b a i l Re y r u x u L

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Travel 08

Davos Switzerland a Breath of Fresh Air

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Spring and Luxe in Amsterdam

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Confirmed Anti-Cruiser Loved Viking River Cruising!

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CruiseCompete Previews & River Industry Trends for 2015

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Put a Pin in It! Antarctica – Beyond Expectations

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Paul Bocuse and His Truffle Soup VGE

104 The pristine bounty of Kangaroo Island’s food

130 4 Free Weight Exercises for the Upper Body

108 Molinari Sambuca Extra Cocktail Recipes

Art & Culture

History

132 Ruediger Benedikt 24K Plus 136 An Interview with Bryan Larsen

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Executive Chef Kerry Heffernan

110 Unexpected in New Orleans: The National World War II Museum

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Irish Restaurants In and Around New York City

114 The Society Queen Who Dethroned Prohibition

Technology

Featured Contributor

116 Personalized Services in Travel’s Future

142 Global Nomad: Inka PiegsaQuischotte

121 Expansion Persists for ‘Soothe’ Mobile Massage-OnDemand

Literature

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Ol Donyo Lodge: Killing View in Kilimanjaro

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St. Patrick’s Day Cocktails

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Bermuda’s Luxurious Escape

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Antebellum Homes and Fitzpatrick Hotel, Washington, Georgia

Door County Fish Boil for Tradition and Taste

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Farmbox Direct Reliable Organic Luxury

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Impact of Temperature on Wine

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Wine Trends to Watch for in 2015 Whiskies and Bourbon Are In Vogue

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Mexico’s Grupo Vidanta, Second Cirque du Soleil Project

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Hawaii on Hana Time

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Luxe Layovers: AKL (Auckland)

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Global Etiquette: Time Matters, The Pacific, Asia and the Americas

100 In California, The Best of “America’s Grape”

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Spa/Wellness 122 Intuitive Service at One Ocean Resort & Spa 124 Monkeys and Macaws, Costa Rica Will Have You Howlin’

Fashion 140 Casana Cashmere Scarves

144 Scent of Triumph: A Novel of Perfume and Passion by Jan Moran 146 Beer O’Clock: An Insider’s Guide to History, Craft, and Culture by Jane Peyton

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 Beth Graham Beth Shaw Bryen Dunn Dana Rebmann David Beebe Debbie Stone

Debi Lander Devanshi Mody Gabriel Matagne Janice Nieder Jenna Francisco Jenna Intersimone

Karin Leperi Leah Walker Linda Cordair Liz Palmer Merilee Kern Norman Hill

Rachel Weil Richard Cornish Susan Lanier-Graham Tiffany Thornton

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 you’ll see US, UK, AUS, CAN, versions, etc. We hope this eliminates any confusion on spelling.

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Editor’s Letter RELIABLE LUXURY is the focus of our March 2015 edition. Spring is just around the corner and this month we’re taking a look at luxury from a practical, must-have point of view.

When I think about “reliable luxury” my mind wanders towards the everyday finer things in life that we sometimes overlook and then it shifts, and I think about what we should expect. Most recently, I tried out Farmbox Direct, an in-home delivery service that specializes in organic fruits and vegetables. One simple change in my weekly routine, and suddenly, I’m smitten. One less trip to the grocery store each week, and my shopping indecisiveness is at bay. Grocery shopping is one of my least favorite tasks. This service has replaced one of my biggest weekly hurdles and I couldn’t be more pleased.

As we move into our second year of publication, we’re focused on improving our editorial position, and giving our readers more of what they want. Our travel and culinary sections of the magazine are solid, and we’re working towards more reliable coverage in the arts, literature, and philanthropy. The topics we feel round out Luxe Beat, in a way that our readers will can feel satisfied, as they move from one page to the next.

We’re working towards increasing our editorial content, and our market distribution. Our creative department, will be showcasing some new designs, and we’ll be ramping up our interactive experience, in the months to come.

It’s with great confidence I can tell you that the entire team at Luxe Beat Magazine, has our readers in mind. We’re committed to providing the highest quality, luxury magazine experience, around.

Please continue to join us, each and every month, as we reveal the best that the world of luxury has to offer.

Congratulations to Luxe Beat Magazine contributor Tiffany Thornton for her collaboration on the new National Geographic Book, JOURNEYS HOME: Inspiring Stories, Plus Tips & Strategies to Find Your Family History. “The book opens with a personal journey to Ireland as recounted by featured author, actor, television director and award-winning travel writer Andrew McCarthy.” We’ll be featuring an excerpt from the book in the April issue Let luxury always be yours.

Sherrie Wilkolaski Editor-in-Chief

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Letters To The Editor Dear Editor,

Dear Maralyn,

Joan W., Bakersfield, CA

I read the article in your July 2014 issue about business cards. As a once upon a time print shop owner, I appreciated your article and was familiar with the traditions you described.

However, you did not mention the quality of the paper — it is actually quite important. In the U.S., business card stock is usually a 60# or 80# paper. The 60# is decidedly flimsy (and should be avoided), while the 80# is generally quite acceptable. Personally, I preferred a cotton based card stock called “Strathmore 88# bristol cover” in the “wove” (smooth) finish. Cotton paper stocks have a crispness that all ground wood pulp papers lack. They are rather more expensive, however. www.mohawkconnects.com/ products/paper/strathmore-writing

In your December issue, you had an article on Christian Roth eyewear. Why do you feel it has stayed so popular for thirty years?

Dear Joan,

Two words. Quality and style. Both Eric Domège and Christian Roth are dedicated to crafting the highest quality and stylish eyewear (or “sunnies” as they call them) around. Sunglasses as a statement wouldn’t be where it is today, if not for Christian Roth’s relationship with Andy Warhol. They just won’t settle for anything but the best and their celebrity clients feel the same.

Sincerely, Sherrie Wilkolaski Editor-in-Chief

Dear Editor,

In your articles on business etiquette for timeliness for meetings, why didn’t you cover more about what happens in these business meetings?

James C., Miami, FL

Dear James,

Your question is very good and I was torn in wanting to include much more on business meetings. However, if I would have done that, I would have only been able to cover one or two countries at a time. I decided it would be better to give a worldview, which took four sections, if I just focused on one aspect.

By the way, I looked over your web site to see what “Luxe (Beat)” magazine was all about.

Interesting...

Pete M, Galt’s Gulge, Colorado

Dear Pete,

First of all, thank you for investigating Luxe Beat Magazine. I’m pleased you found it interesting and went all the way back to looking at a July 2014 article.

Second, a huge thank you for pointing out an important aspect about business cards that I know, but had overlooked. As you stated, the business card stock is very important and creates a lasting impression. I appreciate your comments and welcome any future ones.

Dear Editor,

I especially liked the January article on Thomas Hart Benton’s “America Today” Mural by Renee Phillips. His artwork appealed to me. But I’d also like to compliment the author on this and her other articles. Whereas all of the artwork does not appeal to me personally, Phillips is able to provide greater insight into the artist. This, in turn, provides me with a better understanding of some work I normally would not give a second glace. Sometimes I am surprised that I read the articles.

Thank you.

Bob J., Galveston, TX

Dear Bob,

We’re pleased that you enjoyed Renee Phillips’ January article. However, we are also happy to hear that her monthly articles gain your attention. Like you, I like some of the artists and some of the others are not my favorites. But I too enjoy reading the thought process and story and have developed a greater appreciation. Thank you for sharing your thoughts.

Sincerely yours, Sherrie Wilkolaski Editor-in-Chief

Sincerely, Maralyn D. Hill Executive Editor

Future issues will cover other issues of business conduct worldwide. Thank you for your interest.

Sincerely yours, Maralyn D. Hill Executive Editor

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 1 7

Davos Sw

A Breath of Fre

By Leah

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Travel

witzerland

resh Alpine Air

h Walker

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P

erhaps most well-known as the host city of the World Economic Forum, Davos, Switzerland regularly welcomes some of the world’s most powerful people from politics and business. But before Davos became the epicenter for the world’s economic affairs, people made the pilgrimage to the Graubünden Alps for its

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healing effects. Since the middle of the 19th century, Davos was best known as a summer spa town, thanks to German, Alexander Spengler, who discovered the healing properties of its climate. As the highest Alpine town at 1,560m above sea level, Davos was filled with sanatoriums, treating those afflicted with allergies and respiratory issues.

Travel

Thanks to progressive treatment methods, Davos looks unlike a typical Swiss Alpine village. Instead, there is unique architecture found throughout the city. Minimalistic buildings feature large windows designed to allow for the most sunlight to flood sanatorium rooms, rather than small ones to keep the cold out. Essentially plain cubes, these unornamented buildings were given flat roofs to help prevent avalanches, as well as south-facing

sun terraces. By 1910, there were 26 sanatoriums, convalescent homes, private guesthouses and 46 hotels built to treat those suffering from illnesses such as tuberculosis.

Davos is now also a mecca for winter sports lovers. With skating on Davos Lake since the mid-1860s and curling since the late 1880s, the town made its mark in the skiing world with the Parsenn funicular in 1931. This was

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the first time skiers were ever mechanically transported up the mountain. As part of the prestigious Best of the Alps organization, there are now 58 lifts and nearly 200 miles of pistes across the seven DavosKlosters skiing areas of Gotschna, Jakobshorn, Madrisa, Parsenn, Pischa, Rinerhorn and Schatzalp/Strela.

Connecting the Davos and Klosters ski areas are Parsenn and Weissfluhjoch, which are favorites of avid skiers. On the contrary, snowboarders will relish the half-pipe and monster pipe of Jakobshorn.

Davos offers almos novices, intermedi regularly train here

As one of the preeminent crosscountry skiing destinations in the world, Davos offers almost 50 miles of free tracks for novices, intermediates and Olympic athletes who regularly train here. Davos is also home to Europe’s largest natural ice rink, two artificial rinks and nearly 70 miles of prepared snowshoe trails and winter walking path. Winter options for visitors are only limited by their time in Davos.

Stay

Steigenberger Grandhotel Belvédère is a five-star hotel in the center of Davos. Stylish and traditional, the Belvédère has a warm alpine feeling, while boosting the most modern of conveniences. With 126 rooms, a stylishly refurbished bar and lobby area, three restaurants, and a well-equipped spa with panoramic views of the mountains, Belvédère is a luxurious base for a ski holiday in Davos.

As one of the newest hotels in Davos, InterContinental has 216 rooms, twenty-five of which are suites. Set slightly outside of the city center, the resort offers brilliant views over Landwasser Valley and the Graubünden mountains. Spa aficionados will appreciate the two pools, sauna, steam room and over thirty different kinds of treatments available, perfect for unwinding after a day on the slopes. On the top floor of the hotel, guests will be spoiled for choice with Studio Grigio, featuring three restaurants and a cocktail lounge, all with unparalleled views of the Alps.

Opened in late 2011, Hotel Grischa is a four-star hotel in the heart of Davos. Rich fabrics, contemporary fixtures and sleek lines are the hallmarks of Hotel Grischa. With 93 rooms and an astounding five restaurants, including the innovative gourmet restaurant, Leonto, this hotel is the essence of modern Alpine luxury.

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Ideally located by the Parsenn ski lift on Davos’ Promenade, Hotel Seehof is a family-run, four-star superior hotel.

Some of the most famous names in business, politics and entertainment have graced this hotel and its 84 rooms, eight suites and seven Swiss pine suites. The newly refurbished spa and wellness center is a welcome retreat, while Hotel Seehof’s four restaurants offer a wealth of variety.

Gourmands will especially appreciate the Michelin-starred restaurant, Amrein’s Seehofstübli.

Travel

st 50 miles of free tracks for iates and Olympic athletes who e

Waldhotel is a four-star superior hotel that once served as a sanatorium. The house was the inspiration for the novel, The Magic Mountain, by Thomas Mann. Perched amongst pine trees on the side of the mountain overlooking Davos, Waldhotel is close to all the town’s activities, yet yields a tranquil environment. Its thirty-six recently renovated rooms and suites offer large balconies and floor-to-ceiling panoramic windows, along with all the comforts one would expect from such a highly rated hotel. Mann & Co., with

its sixteen GaultMillau points is the signature gourmet restaurant, and for a more casual meal, the Dining Room is available. The well-equipped spa features a saltwater pool, the only one in Davos.

Ski

Check out Hofmänner Sport for cross-country ski equipment rentals and Paarsenn Sport for downhill rentals. For lessons or a ski guide, look to Swiss Snowsport School, founded in 1932.

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Spring And Luxe

By David

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Travel

e In Amsterdam Beebe

Bicyclists converge in Vondelpark near the Rijksmuseum

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Y

Buildings sag and settle over time along the canals of Amsterdam

ou are standing in a springtime garden. As you slowly turn, sunshine blazes on a riot of colors in every direction. Lush beds of tulips, daffodils and azaleas surround you. For eight weeks each year, you can find yourself among seven million tulips on seventy-nine manicured acres at Keukenhof.

You probably won’t find Keukenhof in your spell-checker but you will find it less than an hour’s drive outside of Amsterdam in Lisse, South Holland, Netherlands.

Keukenkof, which means “Kitchen Courtyard” in Dutch, was originally part of Teylingen Castle, and the wooded land provided food and game as far back as the 15th century.

In 1857, the castle garden was transformed into an English style park. The very first flower bulb exhibition was held here in 1949, and it has been an annual event ever since.

According to our tour guide, there are only three full time gardeners at Keukenhof. The rest of the work force is comprised of students of floral architecture. Tulip bulbs are planted in October, and then the long wait begins. In addition to the exterior gardens, there are a number of indoor pavilion halls where nearly 100 growers and exporters showcase their best plants and flowers. While redesigned every year, the gently rolling grounds exhibit seven themed gardens. Here, you can stroll through an English landscape, then a Japanese country garden, then a modern spring meadow.

Keukenhof is located among the bulb growing fields of the Bollenstreek region, and if you are lucky enough to time things correctly, you can extend your day trip beyond the gardens into the surrounding countryside. It is important to note that these are bulb growers and not flower growers.

This means that as fields reach the peak of their bloom, flowers are cut off and discarded so that more energy goes into the bulb’s growth.

Until this happens, the long, straight rows of blooming tulips are a sight not to be missed.

For tulips, timing is everything.

During its two month celebration of flowering bulbs, Keukenkof is open every day from 8:00am to 7:30pm Typically, the best time to visit is mid-April but that can vary depending on the weather of the preceding winter. In 2013, a very cold winter season resulted in

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tightly clenched flowers until May. In 2014, it was North America’s turn for a very cold winter, and tulips in Holland performed right on schedule.

For 2015, the garden will open for the 66th time on March 20 and remain open until May 17. Working with the Van Gogh and the KröllerMüller museums, Keukenhof’s theme for 2015 will mark the 125th anniversary of this great artist’s death.

We visited the gardens on a day trip from Amsterdam, but you can also book reasonable accommodations

close by. There are two hotels and a number of small B&Bs to pick from.

This can be a serious advantage to photographers, as we were only able to cover half the grounds in 2.5 hours we were allotted on the tour.

You can find information for planning your visit at www.keukenhof.nl/en/.

The garden has a limited number of wheelchairs that are provided for free, and mobility scooters that can be rented for the day. Both can be reserved in advance.

of your time. There are a number of top properties that will make a wonderful home base for your adventure. You can pick from luxury purveyors in historic locations such as the NH Grand Hotel Krasnapolsky, the Waldorf Astoria Amsterdam or Intercontinental’s Amstel Amsterdam. Luxe offerings can be had at newer properties like Sofitel Legend’s The Grand Amsterdam or The Grand Hotel Amrath, which repurposed a landmark building.

Amsterdam is an amazing, vibrant city, and worthy of at least a week

The preferred mode of transportation in Amsterdam is by

Travel bicycle, but be warned, this is not for the faint of heart. Bicyclists are fast, numerous and impatient of tourists. Our guide, noting that the bike lanes are brightly painted, said that they are “red from the blood of tourists that didn’t get out of the way.” Bicycles have the right-of-way over vehicles and pedestrians alike.

An amazing sight is the multi-floored parking garage next to the train station that is just for bicycles.

Canal boat tours are a great way to see Amsterdam

Public transportation is a convenient way to get between the far corners of this bustling city, but at least one canal boat tour should be on your to-do list. We sailed from a dock near Central Station, but decided to leave our cruise at the Anne Frank House Museum rather than make the return loop and walk around from there.

One should not travel to Amsterdam without allocating a significant amount of time to visiting their world-class museums. To my mind, the place of honor, on a very elite list of museums, goes to the Rijksmuseum. This is the Netherlands’ national museum of art and history, with the works of artists such as Rembrandt, Johannes Vermeer and Vincent van Gogh lovingly displayed. It is important to obtain your tickets online in advance

Bulb growing fields near Keukenhof

Tulips, Azaleas and Daffodils surround you at Keukenhof

at www.rijksmuseum.nl/en. This is especially important during peak tourism months. The Rijksmuseum hosted record attendance in 2014 with nearly 2.5 million visitors. The museum is open from 9am – 5pm every day of the year. If you have an e-ticket, you do not have to go to the ticket counter. Please note that the busiest hours are between 11am-2pm Plan your visit around these times to avoid the crowds.

Otherwise, you may have to queue outside the museum, as entrance is capacity controlled. If visiting the museum doesn’t fit into your schedule, you should at least visit its gardens, which are free. Walking

further along the adjacent Vondelpark, you will also find the Rembrandt House Museum, the Vincent van Gogh Museum and the Stedelijk Museum, with its collection of contemporary art.

The same recommendation for advance ticket sales applies to these museums as well. There are over 100 museums in Amsterdam, so you are sure to find something there that will delight you.

Some would argue that spring is the most luxurious of the four seasons.

It is hard to imagine a more magical location to enjoy the glory of springtime than in Amsterdam.

Keukenhof is a celebration of floral architecture

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Confirmed An Loved Viking Riv

By Janice Nieder

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nti-Cruiser ver Cruising

Travel

L

et’s begin with why I strongly dislike (only because it’s not nice to say HATE) ocean cruises: seasickness; queuing up with thousands of peeps who all seem to be vying for the “how-high-can-I-load-my-platewith-mediocre-food-from-thebuffet-table” award; long, boring days of bobbing around the high seas with nary a speck a land in sight; wasted hours getting off ship at each port and then having to drive long distances to get to to townrepeat for return to ship, having to fork over additional big bucks for ‘canned’ shore excursions, being reduced to watching Vegas wanna-be entertainment, etc.

Which is why I wasn’t all that excited about going on a European River Cruise. However, since river cruises are now the hottest thing since salty caramel and bacon gelato, I thought I should give them a try.

I invited my besty, Joan, to join me for a girlfriend getaway on Viking’s Portraits of Southern FranceAvignon to Chalon. I figured that if all else failed, at least we could get drunk on good French wine.

Fast-forward one month after returning from our cruise and all I can say, is WOW! I’m still giddy with delight; so much so that I would go on another Viking River cruise in a nanosecond. I can’t stop gushing over how much fun we had and why everyone should jump aboard...well, maybe not everyone. As Tor Hagen, CEO of Viking River Cruises, succinctly explained, “I like to say that ocean cruising is a drinking man’s cruise. River cruising is a thinking man’s cruise.” Or as one oft-repeating Viking guest told me, “On ocean cruises, I spend days at sea, just getting to a country. On a river cruise, I spend those days totally immersed in the country.”

Here are just a few other reasons why I’m so high on Viking River Cruises:

Humming “Sur le Pont d’Avignon” RIGHT One perfect Itinerary

1. Cushing on the new-generation Viking Longships Although I’ve been a little slow to “Discover the world of Viking”, the largest river cruise line in the world, their aggressive expansion plans give Sbux a run for their money. Last year, they set a Guinness World Record by christening 18 new river ships in one week, and this year they will be adding 10 more European Longships to their fleet.

From the second we stepped on board the brand-spanking new Hermod and were greeted by the

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Fast-forward one month after returning from our cruise and all I can say, is WOW! I’m still giddy with delight; so much so that I would go on another Viking River cruise in a nanosecond

Hole in one!

ever gracious and dapper Hotel Manager, Thomas Koessler and the effervescent Julian Mattocks, our fun-loving yet exceedingly efficient Program Director, with a warm welcome, a refreshing moist towel and a cool drink, we were treated with unfailing hospitality. Next, I was struck by all the bright shining glass--better to show off the breathtaking riverscape views-from the glass-enclosed, two-story atrium, to the indoor/outdoor terraces with retractable doors, to our stateroom’s floor-to-ceiling sliding glass doors, which opened to our private veranda. Other unique touches included an organic herb garden, solar panels, a putting green, walking track and a helpie/selfie espresso bar.

Our sophisticated stateroom, soothingly decorated in a Scandinavian minimalist style,

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featured two seriously comfy, hotel-style duvet covered beds, luxury linens, flat screen satellite TV--loaded with complimentary movies, and free Wi-Fi. There were many welcome girlfriend touches, such as a daily delivery of bottled water and a gorgeous fruit plate, mini-fridge big enough to chill our wine, a heated marble bathroom floor, copious mirrors, a generous supply of L’Occitane bath products, plush robe and slippers, both American and European electrical outlets and much to our surprise, there was ample storage space, a rarity for two women who will never be accused of packing lightly.

As soon as we unpacked (our request for more hangers took about 3 minutes for Martin, our beloved cabin attendant to fulfill) and poured ourselves a glass of the chilled champagne to sip on our terrace, we felt like we were “home”. Kudos

also to our darling nighttime housekeeper, who always brought a smile to my face when she wished me, “Have a good dream and hoping for sweet weather tomorrow.”

2. Meals The main dining room, like the rest of the ship, sparkled from the light streaming in from the oversized windows-perfect for eye-dropping on the locals as they went about their daily life or marveling at the vivid countryside, sprinkled with picturesque medieval villages, lush hillside vineyards and vibrant lavender fields.

Fresh flowers graced the crisp white linen covered tables set for four to ten, and seating is open. Every waitperson we had was delightfulsmiling, happy, and eager to please.

The majority of the staff came from Eastern Europe and loved talking

with you about their country.

For breakfast you can belly-up to the lavish buffet for fresh fruit, yogurt, fabulous French cheeses, meats, assorted pastries, bagels with cream cheese and smoked salmon, hot & cold cereals and/ or make a pit-stop at the made-to-order omelette station , where happy-go-lucky Chef Daniel was happy to whip me up an egg-white, oil-free, veggie and brie scramble if I woke up feeling particularly health-conscious. There was also a more elaborate menu you could order from, that included waffles and eggs Benedict.

The lunch buffet was small but tasty, and included a soup and sandwich bar, pasta, assorted salads and desserts. There was always a wide selection of fresh fruits and veggies on hand if you wished to eat lightly.

Travel Fortunately for me, I did not find the pastries to be particularly compelling, so I was able to skip the sweeties most days, preferring to indulge in a ridiculously creamy Saint-Marcellin or earthy Camembert cheese. On sunny afternoons, we would dine al fresco at the more casual Aquavit Terrace.

Sit-down dinners featured a full menu with hot or cold apps. The no-attitude waitstaff never batted an eyelash if I asked to try two or three of them. Entrees included a fish, meat and vegetarian option. My chocoholic buddy, Joan, was thrilled that there was always a choco selection available amongst the dessert choices, and pronounced the hot chocolate soufflé as one of the best ever. Complimentary regional wines were generously poured during lunch and dinner, or the staff was happy to open a bottle you picked up while on shore, free of corkage fees.

We were totally satisfied with the complimentary wine choices. One afternoon, when I mentioned to our knowledgeable sommelier, Gabor Simon, that I didn’t particularly like the Chard, he whisked it away and replaced it with a spritely Sauvignon Blanc. For an additional fee there is also a Silver Spirits premium beverage program.

The European trained culinary team (our talented Chef de Cuisine Jevgeni Passenko was from Estonia) would often add their twist to the regional specialties, using local ingredients. There were the usual special meals, including a Captain’s Welcome and Farewell Reception, afternoon teas and the final gala dinner, but for sheer fun, the Taste of Provence Dine-around was a blast!

Stations were set up all over the ship, even in the galley, where we could run up and downstairs, sampling yummy local delicacies.

3. Entertainment This could best be classified as “entertainment-light,” since there was not a huge selection of activities to choose from. What they had was top-notch and mostly revolved around helpful informative talks on different facets of the local culture. There were presentations on silk-dying, educational lectures on fabled wine regions, cheese tastings, and much to Joan’s delight, a chocolate cooking demo by Chef Jevgeni. He showed us how to make an idiot-proof “Fondant au Chocolat” that could be easily adapted for brownies, soufflé or even a gluten -free version. There was a nightly piano player and even a few game nights, which I normally dislike intensely. However, I have to admit that when we got roped into a game of “Majority Rules”, which we were only going to scope out for five minutes, but due to the infectious enthusiasm of our Program Director Julian, Joan and I got totally caught

up in the excitement and duked it out until the bitter end...where we scored this close to first place!

Our favorite mode of entertainment, which came as a huge surprise, since every night we would say to each other, “Let’s just sit at a corner table so we don’t have to make polite chitchat with anyone,” turned out to be talking with the other guests. The bulk of travelers were Americans, followed by Canadians, Brits, some Aussies and New Zealanders, with ages starting around 55 years old up to infinity.

In general, the guests were bright, sophisticated, well traveled, and one of the most courteous and congenial groups of random people I’ve ever traveled with. At dinner the last night, Joan and I shared a table with a top OBGYN (who had delivered over 5,000 babies) a renowned child physiologist, two exceedingly wealthy couples who could not have been more down-to-earth (I googled

Airy Atrium

Hermod’s roomy suites

Happy Dreams from Viking Hermod

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them later and we are talking major bucks), where we engaged in a lively debate on what was the best song of all time, since we had found out the answer at game night.

4. The Portraits of Southern France Itinerary can’t be beat Admittedly, they had a lot to work with on this one, so it would be really hard to mess up. What self-respecting foodie, wine connoisseur history buff, art-lover or just all-round Francophile wouldn’t love this eight day cruise that starts in the historic city of Avignon, crisscrossing the Rhone and the Saone Rivers, then ending nine destinations later in Chalon-surSaone. Stops include three UNESCO World Heritage Sites; Roman ruins in Arles, wine-centric Tain-l’Hermitage, Beaune, the wine capital of Burgundy, and Lyon, one of the all-time great food destinations.

At least one complimentary guided tour was included each day, as well as optional shore excursions that were available for an additional fee. These were all led by friendly, knowledgeable guides. I loved that they always offered one “gentler” walk for those who wanted to take their time without delaying less patient peeps like me, and also the high-tech audio headsets, so you

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Superb Lyon Guide shows us Bocuse trompe l’oeil

could hear everything the guide was saying even if you wandered off slightly. Since our ship always docked right in town, we usually opted to take one tour to get our bearings and then would wander about on our own, often staying in town to try a local restaurant.

Sampling of Daily Highlights:

Day 1 Avignon- the “City of Popes” This was an at-your-own-pace orientation day, since guests were arriving throughout the day. We strolled down the cobblestone lanes, stocking up on Provencal lavender gifts, including infused honey, cookies, soaps and fragrant sachets, which helped eliminate our jetlag when tucked under our pillows. We took a quick peek at the exterior of the humongous Papal Palace, since we knew we were coming back later.

Our ship was docked close to the famous ‘Pont de Avignon’. I had to teach Joan the song lyrics to “Sur le Pont d’Avignon.” Little did she know that after the first line, I was just making up French sounding words!

Day 2 Arles This UNESCO World Heritage Site is filled with Roman ruins; the most impressive is the beautifully preserved Les Arènes, a 20,000-seat amphitheater, where gladiators once fought to the death. Arles is also known for having welcomed Van Gogh during a particularly turbulent period in his life. Inspired by the distinctive landscape, strong sunlight and bright colors, he spent his final years here, producing what many critics believe were his finest

Travel Touring Les Halles Bocuse with Chef Jevgeni

Perhaps the best part was having plenty of time to just observe the daily life

Charming Beaune

works. We visited several real-life locations that he painted, including Espace Van Gogh, the hospital where Van Gogh was taken after he cut off his ear in 1889, as well as the yellow café pictured in his “Café de Nuit” (Night Cafe).

Day 3 Avignon-redux Back to the fortified town of Avignon for a full-fledged tour of the 14th century Papal Palace, the largest Gothic palace in the world.

This time, we went inside the private papal apartments, filled with magnificent Italian frescos. We marveled over the sheer magnitude of the humongous dining room, where guests had once celebrated the 1344 coronation of the Pope, with a meal consisting of 7,428 chickens, 1,023 sheep, 95,00 loaves of bread, etc. and 42,000 gallons of wine. Our next stop was Les Halles, a rustic covered market, lined with rows of food stalls piled with fresh fruit, veggies, pristine seafood, herbs, olive oil, and authentic Provencal specialties. In front of the food market was a colorful flower market, as well as a rambling antique fair. After hearing the menu for the Pope’s dinner, we were ravenous, so Joan and I stayed at the market for an impromptu lunch of fresh-shucked oysters, garlicky steamed mussels, a crusty baguette and wine. We made it back to the ship, albeit happily tipsy, just in time to join the tour to the Chateauneuf-du-Pape wine region. We visited some stony vineyards (one of the secrets to making an outstanding Châteauneufdu-Pape wine) and stopped for an

informative tasting of these esteemed wines. We then were cut loose to wander through the one-trick pony, medieval village of Châteauneuf, where almost every shop had something to do with wine and the majority of them offered free tastings. Thankfully, we didn’t have to drive home!

on to Joan’s version of heaven, a tasting at Valrhona chocolate headquarters, viewed by many as the world’s best chocolate. Once I heard we could indulge in as many free samples of chocolate (including a cup of their exquisite hot chocolate) as we wanted, I felt like... a kid in a candy story!

Day 4 Tournon & Tain L’Hermitge Today was a triple-header, filled with art, wine and chocolate, as we explored the fraternal twin towns of Tournon and Tain L’Hermitge.

First stop was in the heart of a top wine-producing region, Crozes Hermitage, where we toured and tasted some excellent Rhône Reds at extremely reasonable prices. Then

The only thing that would have made it better was if we had visited there first, so we could have enjoyed some of our samples paired with the lovely red wines. We ended with a fascinating visit to the Musee de Tain L’Hermatage, where the delightful daughter of noted French painter Pierre Palué welcomed us to her painstakingly restored 16th

century home, filled with a prolific collection of Palué’s impressionist paintings.

Day 5 & 6 Lyon I had been waiting all week to visit this foodie Mecca. This remarkable 2,000-year-old town is now home to approximately 2,000 restaurants, with 22 of them sporting Michelin stars. Sure, they also have a magnificent Basilica filled with intricate mosaics, a plethora of world-class museums including the Musee des Beau-Arts, a protected 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

RIGHT Warm welcome at Musee Paule

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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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ABOVE Humongous Papal Palace Avignon BELOW Always exciting to see if we would fit through the locks

art installations, but I was there first and foremost for the food.

combined with exciting wine pairings provided an unforgettable evening.

Who better to show us around than our own Chef Jevgeni, who conducted a culinary tour of the exalted Les Halles de Lyon-Paul Bocuse? I don’t know which us was more entranced with the glamorous food market offerings that afternoon. I waxed euphoric over the foie gras macaroons, while Jevgeni was bouncing around, pointing out (and scoring us samples) of the best local breads, cheeses, pates, sausages, and chocolates, all the while rattling off cooking tips so fast I could barely write them all down.

Day 7 Chalon-sur-Saône - & Beaune As wonderful as our week was, Viking really did save the best for last. Patrick had found out the night before that the optional excursion to the Great Abbey of Cluny had to be altered, since we couldn’t enter it for reasons beyond their control.

Not only did they change the itinerary, for a much better one as far as I was concerned, since we still got to see the outside of the Abbey, and they added two additional stops; shopping at the bustling Cluny farmers’ market, as well as a fascinating tour of the Château de Cormatin. The Château was an impeccably restored early seventeenth century castle, complete with a moat, drawbridge, turrets, gunports, and stunning gardens. The magnificent rooms, filled with priceless works of art, museum quality tapestries and breathtaking carved gilding, transported you to the life and times of early French nobility. To make up for any “inconveniences” due to these changes, in typical Viking lagniappe style, they even refunded us 50% of the tour cost.

Joan and I had made reservations at the Michelin-starred Les Loges restaurant that evening. This had prompted some lively debates between us, 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! We were completely enthralled once we entered the 5-star Cour des Loges hotel, a unique blend of four impeccably restored Renaissance homes (the oldest dates back to the 14h century) surrounding a dramatic glass -roofed arcade-the largest in Lyon-which housed Les Loges. The imaginative presentation of our five + course Chef’s dinner paired perfectly with the dramatic setting, as we dined in a sumptuous candlelit Florentine courtyard under arched loggias and sparkling crystal chandeliers. Chef Anthony Bonnet’s well-crafted dishes were simultaneously fun and inventive, yet with a touch of sophistication.

The highlights for me were Duck foie gras with roots cooked in an oragen, and the traditionally bred pigeon served with crunchy bread and spicy fruits, although Joan was besotted with the Grand Cru Chocolate dessert. The your-wish-is-mycommand, unobtrusive service

That afternoon, we visited the charming town of Beaune, wine capital of Burgundy, where we toured the iconic Hôtel-Dieu des Hospices de Beaune. This colorfully tiled Gothic hospital is now a museum that provides a fascinating window into healthcare in the 1400s, where patients were housed in huge dorms and slept two to a bed.

One final wine tasting of Beaune’s legendary wines, and then we forlornly headed back to the boat to pack up for our departure.

For more information visit www. vikingrivercruises.com or better yet, watch the video

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Cruise Compete Previews Cruise River Industry Trends for 2015 As we approach 2015 and beyond, cruise enthusiasts- and the cruise lines themselves - know that cruising has never been more popular.

In fact, there are 35 new ocean ships and 21 new river ships scheduled to debut by 2018.

CruiseCompete’s consumers are constantly telling us what they are experiencing and what they would like to see from the cruise industry.

With this information, and their expert knowledge of the industry, the cruise specialists at CruiseCompete, (who provide on average a million quotes a year,) are able provide insight on ocean and river cruising trends you might experience in 2015.

Here are 8 predictions that cruise lovers will appreciate:

1. Cruising Becomes A Company Perk- Company paid cruise vacations will become a way to entice, and keep, a company’s best employees, by showing appreciation for someone’s work while rejuvenating them to peak performance. Cruise travel may become a health benefit for all employees, since stress reduction leads to better long-term good health and productivity. The spas on board will continue to find

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new ways to rejuvenate the health and well-being of their guests, with yoga and meditation, diet and detox, plus exercise programs.

2. GPS Tracking of Children While On Vacation- If you’ve ever lost a child in a crowd, even for a moment, you know how terrifying that can be.

There’s a new solution hitting the market that is perfect for traveling families; parents who want to keep close tabs on their children will have the option this year to equip them with GPS. These handy new wristband GPS units are the most practical way be sure you know where your child is at all times, and give an added measure of security, whether you are onboard or on onshore for excursions. These are great to have anytime and anywhere.

3. All-Inclusive Options Continue to Increase at a Rapid Pace. In particular for the luxury and ultra-luxury sector. We just keep adding and adding included amenities to the most comprehensive chart detailing “what is included “on cruises. In fact cruise lines have told us they use this chart frequently to see what their competition is adding to the cruise experience. See the cruise line included amenities here: allthingscruise.com/all-inclusive/.

4. Ultimate Luxury and Adventure - Cruise lines keep coming up with

more over the top experiencesonboard and ashore- to entice people who crave the ultimate in luxury and new adventures. And look for cruise lines to combine river cruises ocean cruises; they will deliver new and versatile cruise opportunities for those cruisers who want it all. We’ll also see more “private” areas built into ships, so that celebrities and others seeking privacy can book areas that are private and where their children have dedicated pool, dining room, concierge and other amenities.

5. Past Favorites Become New Again- The all-important Baby Boomer demographic will flourish as the cruiselines bring back favorites from the past. Companies like Princess Cruises will continue to be a favorite for baby boomers seeking comfort from familiar experiences like the Love Boat. Their advertising program, undoubtedly from research touts familiarity and “Come Back New” stresses to de-stress.

6. Enhanced Technology & Personalization That’s All About You - Technology will become even more advanced in areas such as bars and restaurants, and ships will have in-room tablets to book future cruises while still on board. Luxury cruise lines will also keep an automated record of your preferences and build your mini bar/personal hygiene basket to taste before you arrive.

7. Focus on the Family and Multigenerational travel - Family suites will offer on-demand nannies for the duration of a cruise, and lines will provide personal GPS tracking bracelets for children so parents and caregivers can locate them at any time. The lines will also begin to design programs that appeal to multi-generational groups, where

PHOTO COURTESY OF FREEIMAGES.COM

Consumer & Authoritative Research Reveals Most Significant Trends Cruise Travelers May Expect in 2015

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children, parents, and grandparents all play a part.

8. Consumers Will Abandon the Web and Rely Travel Agents / Cruise Specialists- With brand new ships (there are 27 slated to debut in 2015 alone), countless exotic itineraries, and endless all-inclusive options, the cruise consumer will

look to the experts for guidance when booking their cruise. Watch for a surge in bookings through agents, who are not only educated on the lines and ships, but have an inside line to the best deals the cruise lines have to offer.

CruiseCompete CruiseTrends™ offers monthly stats for an inside look at

consumer trends and what consumers want in cruise vacations.

CruiseCompete takes top honors in Travel + Leisure Magazine’s “Top 60 Best Apps and Websites for Travelers” with an honorable mention. The Wall Street Journal praised CruiseCompete as “Best Cruise Travel Site,” The New York Times says, “... independent

travel agents compete to offer you the best deal,” and follows similar praise from Travel + Leisure, Kiplinger’s and The Washington Post.

The Street says, “Score luxury cruises at bargain prices.”

For more information, please visit www.cruisecompete.com/ or www.cruisecompetegroups.com/.

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Ol Donyo Killing View in

By Devan

Mt. Kilimanjoro

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yo Lodge n Kilimanjaro

nshi Mody

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O

l Donyo Lodge: We’re whizzing through the conservation, past a zigzag of zebra browsing and ostrich tip-toing hurriedly, flirtatiously wagging tutu-like feathered bottoms. A lone elephant looks very pleased with a tree he has toppled over and Seki, my Masai guide, grins, “Elephant display; they do it to show off to the women. It’s all about the women, you know...”

This entertaining game-drive ends with my arrival at the lodge in the Chyulu Hills that Hemingway poeticised in his writing. Worthy of poetry is the lodge itself. Perched over Savannah grass with astounding views over the snow-capped Kilimanjaro that hangs in the sky like a piece of crystal is this safari lodge. It’s rustic by day, romantic by night, when dressed for supper in candles and lamps and lavish tableware. All this finery doesn’t deter the pet civet cat slinking between your legs as you dine.

Your villa comes with salons flowing unimpeded into terraces with cliff-edge infinity pools offering those bewitching views over Mt Kili, also available from your ample four-poster bed and bath. But sleep under a blanket of stars on the terrace-top star-bed, whose silken-armed embrace you forsake only for champagne breakfasts in the lodge’s fantasy forested treehouse. But not before you feast on the daily spectacle at dawn: as you wake, watch Africa’s loftiest mountain, Mt. Kilimanjaro (apparently “gifted” Queen Victoria), slowly, coyly, extract herself from a duvet of dawn clouds, caress away vestigial wisps -what a tease- that girdle her like white lace lingerie, until she stands before you in all her spectacular nakedness.

Return from a morning safari to breakfast on a pavilion inclined over a waterhole, where animals conduct drinking parties. Lunch can be on varietal outdoors vantage points.

Relish falafel and roasted aubergine bestrewn in saffron and pomegranate, as elephants pose gracefully for you- when not throwing their weight around, nudging out giraffe, zebra, gazelle, warthogs and other humbler creatures convened for lunchtime cocktails.

At pre-supper cocktails, a guest teases our American hostess, Alyssa, that some American tourists returned from a game-drive, exultant, “We saw four tigers!”

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“It’s the first time an Indian immigrant has been welcome abroad,” I murmur, as some KenyanIndian guests with a delicious sense of irony laugh gleefully. Over supper (it’s rather a banquet) on a long table set outside and encircled in lamps, Alyssa says she nicknamed her Masai gun-bearer “Husky,” much to his chagrin. She later realised he thought she was calling him a dog, husky being a dog species. She tried explaining to her employee that “husky” could mean sexy, but wondered how to convey to a Masai

what “sexy” means. “Something you feel about a woman who’s not your wife?” I volunteer, as the married women around the table dagger me with Masai-spear looks.

If you’ve lunched overly on chefmanager Richard’s creations and his wife Allyssa’s charm, kill calories on hikes. On my first afternoon, we scale a modest peak with a majestic view. On one side, the setting sun streaks across the sky, a blaze of red velvet, silhouetted against which is a giraffe. Etched for all

eternity in my mind, is this first experience of the fabled Kenyan sunset. My gaze shifts and before me rises Mt. Kilimanjaro, whose piercing white contrasts sharply with the racy red sunset. I’m transfixed. But descend we must before dusk descends. Seki offers me a hand. I must be brave. Seki scampers down the slope with the agility and assurance of a mountain goat. I’m in silver sandals, slipping and terrified, but too proud to ask for help. Seki, a true Masai, is proud too. He waits at the bottom of the

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hill, arms folded, watching, amused.

Finally and mercifully, he smiles, “Need help?” This strapping 7-footer runs up the precipice, grabs me by the waist, and dashes down the hill, holding me as if I were a pin.

Once down, he spreads out for sundowners a well-crafted selection of bitings, peppered with titillating conversation. Seki imparts intriguing information on his Masai tribe’s culinary and conjugal conventions. Placidly, he says he

drinks blood and loves it. Men take it neat, women and children mix it with milk - it’s the Masai Bloody Mary, he smiles cheekily. He next mentions that Masai men have as many wives as they can afford.

Seki has two and seeks more.

He’s 50-something. Of course.

I ask if his wives would object?

“No, it’s the norm.”

“Are his wives too allowed lovers?”

“No!”

ABOVE-LEFT Oi Donyo Lodge in Kilimanjoro Country FROM TOP-RIGHT Ol Donyo Vistas; Ol Donyo Dining; A view from the bed

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“I pursue, if his wife had a lover, would he kill the man?” Seki looks dismayed.

there’s passion involved!”

“But what if your mistress had a lover?” I must know.

I must chuckle and start calculating how a wife, besides serving, cooking, and child-bearing, could prove lucrative. Dispatch your wife on amorous missions, keep earning 10 cows, keep getting richer, keep marrying, keep up the amorous dispatches until you’ve amassed 1000 cows. Indeed, I later learn that some naughty couples do engage in this dubious business.

The mathematics of Masai marriage is quite simple!

“Oh, then you kill the man!” Seki declares emphatically, “because, unlike with a wife, with a mistress

To learn more go to: www.greatplainsconservation.com.

“You don’t kill a man over a wife!

The mathematics is simple: you fine him 10 cows.”

“So your wife is worth 10 cows?”

I enquire.

“Yes,” Seki replies nonchalantly.

Ol Donyo Room

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Berm Luxuriou

By Tiffany

St George’s Club resonates with old world charm

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muda’s us Escape

y Thornton

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Fine dining with a view at the Reefs Resort

“You can go to heaven if you want, I’d rather stay in Bermuda.”

Mark Twain

RIGHT The fine scents of Lilly Perfumery

The alluring island of Bermuda is a British overseas territory, renowned for its warm turquoise blue waters and pristine fine white sand. You can sink your feet into it as you stroll along various stunning beaches that make up the fishhook shaped island’s distinctive shoreline. Bermuda may be petite in size at a mere 22 miles long and approximately a mile across, yet it boasts an array of top notch beaches, fabulous water sports, luxurious hotels and superb dining.

The island evokes a longing to bask in the sultry sun, breathe in salt-water air and stare aimlessly at the divine vistas that greet you at every turn.

Bermuda offers serene seaside towns, one of which is steeped in 400 years of history. The town of St George’s, has been recognized as a Unesco World Heritage site. It is home to St Peters church, the oldest Anglican church in the Western Hemisphere, and recently appointed “Their Majesties’ Chappell “ by Queen Elizabeth The Second.

Scooters whizz by and yachts of all shapes and sizes lie idle in the harbour of Hamilton, Bermuda’s capital city. It is common to see businessmen chatting on the street corner, wearing typical Bermudian attire, which consists of Bermudian shorts, high socks, loafers, and a polo or dress shirt; a touch of British formality mixed with the island’s laid back feel.

The Reefs Resort and Club Mouth-watering Bermudian lobster

What better way to experience it all than with a stay at the splendidly appointed The Reefs Resort and Club, which has been offering up over sixty years of hospitality? It is a favourite spot for both locals and tourists, with an outstanding reputation and a superb location on Bermuda’s south shore. The Reefs is surrounded by awe inspiring views, swaying palm trees and a private beach where coral reefs jut out away from shore, offering magnificent snorkelling opportunities. Keep in mind when you arrive there are no car rentals on the island, but fortunately, scooter rentals are available on site at the Reefs resort.

A stay at the Reefs is comfort and class rolled into one. Three restaurants lie on the property.

There is the classy Roystons, which offers delectable brick oven pizzas, and boasts an impressive wine room.

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Ocean Echo has an extensive terrace for fine dining, and views that make you want to linger after a satisfying meal. The breakfast buffet in the morning is a divine smorgasbord, serving up eggs benedict, omelettes and fresh waffles with whip cream.

Lastly, Coconuts provides beach side dining with the ambiance of lanterns lit up on either side of the walkway towards the restaurant. In the summer months, lanterns are placed across the beach and tables are set out on the sand, creating a wonderfully romantic vibe. Indulge in the lightly seared Bermudian rockfish, which is a local favourite.

While there, one must partake in Bermuda’s trademark drinks - the Dark and Stormy and the Swizzle.

Both are infused with Bermudian Black Seal Rum. At the end of your meal, be sure to save room for the delectable homemade Nunis Ice Cream Sandwich.

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Return to your cliffside room (other room options are available) and open the door to tropical fish floating around on the TV screen, which is part of the turn down service.

Pillows are primped; mint chocolates are laid on the beds; and each night, a list of the week’s weather and the resort’s entertainment is printed out and left on your bed. Relax and listen to the ocean lapping up against the cliffs, and feel the balmy breeze against your skin.

Wake up and snorkel along the reefs on the private beach. You might stumble upon colourful Parrotfish, or the little black and yellow Sargent Majors that swim happily about.

Complimentary use of snorkel gear and paddle boards are included as part of your stay at the Reefs.

No stay is complete without trying a service at The Reefs’ La Serena Spa. Vast ocean views enthral you as you wait for your services. Try the super-hydrating aroma hot stone massage, which is performed with the superb Elemis Oils line from Britain. Its mix of franchipani, rose, and coconut oil leaves the room smelling like a tropical oasis. Be whisked away by the heat of the volcanic stones and the handwork of the massage, while balancing your chakras at the same time. With a healthy sun kissed glow and restored body, you will leave this stellar resort with a long lasting impression.

St. George’s Club

Tucked away at the other end of the island is the picturesque town of St George’s, the oldest continually inhabited English settlement in the new world. What once was the former capital of Bermuda is now a piece of magic, you feel like you are stepping back in time when you arrive. Several heritage homes line the side streets, and colourful hibiscus flowers swoop down along the walls. Atop the hill, just a few minutes walk from the town centre, lays the esteemed St George’s Club.

It is a classy breath of fresh air, and

resonates old world charm. St George’s Club offers quaint one level house rentals, referred to as cottages. Spacious one and two bedroom units are available. They feature all the amenities and large Jacuzzi style bathtubs. Three pools (one of which is heated) are on the property and are open all year round.

The sound of tree frogs lulling you to sleep at night is included.

Just a short jaunt from the cottages is Griffin’s Restaurant, which offers fine dining and exceptional tuna tartare and rockfish ceviche. For a completely different dining feel, The Beach House, which is just off the property, has a fabulous beachy vibe. It’s almost like hanging out in the Tom Cruise movie, Cocktail. The Bermudian lobster (in season until march) looks different from the Atlantic Lobster, yet it is uniquely mouth watering in its own right.

Getting there just before sunset is a must, as this part of the island offers optimal views over the ocean and jaw dropping sunsets that cast hues of purples and reds across the sky. St George’s Club offers free shuttle service to and from the beach house.

Exploring In Town

While in the Historic town of St

George’s, one must visit Lilly Perfumery. It is set inside a seventeenth century home, and all perfume is made on site. The perfumery is surrounded by a stunning garden, and offers a wide variety of tantalizing perfumes and lotions made from wonderful fragrances like oleander and calypso.

When you are finished shopping, you can partake in afternoon high tea in the tearoom.

The town of St George’s offers so much to see that one can meander through its streets for hours. Stroll the town centre and walk along Water Street towards the Maritime Museum. If your are finding yourself getting hungry, then you must try Art Mel’s, a casual dining spot and local favourite. Mel makes everything himself, and he is known on the island for the biggest and best fish burger, which is often made from locally caught fish like snapper.

Bermuda is truly a utopia. From culture and nightlife to the beach scene and outstanding hospitality, this is a small island with a big heart, and is not to be missed at any time of year. You will leave with one thought in mind -- when can you get back for another visit?

St Peters Church, the oldest Anglican Church in the Western Hemisphere

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Antebellum Homes and Fitzpatrick Hotel Washington, Georgia

By Debi Lander

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W

ashington, Georgia claims to be the first city officially named after General George Washington. The year was 1780, prior to George being elected president. More surprising, he never slept there.

I did, however, in a fabulous boutique hotel: The Fitzpatrick. Originally constructed in 1898 by brothers John and Thomas Fitzpatrick, the hotel

operated until 1952. It was listed on the National Register of Historic Places in 1982. Sadly, the old hotel stood neglected for fifty years until Christy and Mike Todd purchased the building in March 2002. They began an intensive and costly restoration that culminated in its grand reopening on June 12, 2004.

Today, the Fitzpatrick looks almost exactly as it did during its first opening in 1899. Every detail, from

the intricate woodwork and paneling to the wall colors, was restored to original. Entering the ground floor lobby feels like stepping back in time to gracious hospitality and genteel manners. The warmth of the wood and curving grand staircase are truly inviting. I was greeted by Amit Nehta, Christy’s father, who was working the front desk. He proudly showed me the fascinating photo album of before and after renovation shots. What a mess it was! Amit told

his daughter to forget the plan, but she and Mike were determined. The couple went beyond expectations to bring this gem back to Washington.

The hotel features period antique and reproduction furniture throughout.

Each of renovated seventeen guest rooms were reconfigured to include a bathroom; however, the Victorian touch was kept with claw footed tubs, now installed with modern shower fixtures. Other new amenities

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include high-speed WiFi and flat screen cable televisions. According to Christy, “The hardest part was keeping the hotel historically accurate, yet compliant with building codes and viable for today’s traveler.”

The room also includes a tiled gas fireplace for added ambiance.

I stayed in the Tower Room which, as you might guess, includes a section of the round tower. Three beautiful windows wrap around the space, large enough for a small table and two chairs.

The room also includes a tiled gas fireplace for added ambiance.

The hotel can be booked for groups or social events that need a conference room, ballroom, full catering kitchen, or an outdoor event in the courtyard. Continental breakfast is served each morning.

The Fitzpatrick Hotel is located on Courthouse Square in the center of the 7.9 square mile city, commonly called Washington-Wilkes, to avoid confusion with the nation’s capitol.

Despite being small, population around 4,000, Washington-Wilkes claims to have more antebellum homes per capita than any other city of its size in Georgia. There are over a hundred houses with white columns, magnificent porticos and wrap-around porches. They say, in Washington, you experience a sense of place and a sense of grace. I agree, I was touched by true southern hospitality.

And if you think not much happens in small cities?

Think again

During the War Between the States, Washington-Wilkes played host to the last full cabinet meeting of the

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Confederacy, which took place in the old Bank of Georgia building– also known as the Heard House. It was here that Jefferson Davis and cabinet members officially dissolved the government of the Confederate States of America. It was also the last place that the infamous Confederate gold was tracked... and never found.

Here are some other interesting facts about little Washington-Wilkes:

• First successful cotton gin was perfected and set up by Eli Whitney in Wilkes county, 1795.

• First woman newspaper editor in U.S. was Sarah Porter Hillhouse, who became editor of the Monitor in 1804.

• First stamp mill for gold in the world was invented and put into use near Washington by Jeremiah Griffin, 1831-1832.

• One of the first plastic garments ever cut in the world was in Wilkes County by Margo and Alfred Moses in February 1946.

• Washington was the home of Baptist minister Reverend Jesse Mercer, who wrote many world famous books about the Christian faith, and was the founder of Mercer University in Macon, GA. • Home of the first free public library in the state of Georgia.

The Mary Willis Library was built in 1888.

The area also played a major role in early United States history. The Revolutionary battle of Kettle Creek was fought in Wilkes County on February 14, 1779. This battle was responsible for driving the British out of northeast Georgia.

Washington-Wilkes Attractions Worth a Visit

Callaway Plantation Callaway Plantation is a historic restoration project of the City of Washington. History is brought to life for those who visit the three restored homes, structures, farm and fields. Start at the 1785 hewn log cabin, which is authentic, but had to be moved to the property. Here, a family with seven children lived for six years.

The plantation includes the great manor house in Greek Revival style, which remains virtually unaltered from when it was built in 1869. The brick mansion was built by the Callaway family out of Georgia red clay. It contains no indoor plumbing or electricity, since it was never modernized. Connected to the rear of the mansion by a breezeway is a self-contained brick kitchen with numerous interesting artifacts.

You can also visit a smokehouse, pigeon house, barn and cemetery and pick cotton in the small plot behind the main house. Don’t miss the 1871 one-room schoolhouse, an 1840 slave cabin, and a 1930 general store.

Travel Callaway Plantation is a rare gem, because it has been in control of the same family since the arrival of settlers in the 18th century. Much of the family furniture and equipment has been saved and is on display.

An annual event every October is Mule Day. Visit then to really see the plantation come to life.

Washington Historical Museum The Washington Historical Museum boasts a large collection of Civil War relics, Indian artifacts, and a recreation of 19th century home life. The Civil War relics include Jefferson Davis’ camp chest and General Robert Toombs’ uniforms.

The museum also houses a fine collection of guns of the period. The grounds have also been landscaped, using an early garden plan and plants typical of ante-bellum gardens.

Here, I learned the fascinating story of Mammy Kate, who was a very large house slave owned by future Georgia Governor Stephen Heard.

According to Peggy Galis, a descendant of Heard, “The story is that Mammy Kate, upon learning Heard was captured, traveled to the prison camp in Augusta, where she volunteered to wash clothes for the British officers, a deed that gave her access to the prison and eventually to Heard. Given privileges not only to wash clothes, but to bring in

food, she entered the compound with a clothes basket, secured Heard — who was a physically small man — in the basket and carried him outside the prison.

“Heard, who was grateful for the woman’s ingenuity and bravery, gave Mammy Kate her freedom, along with some land, but she insisted on staying at the Heardmont plantation,” Mammy Kate was the first black woman honored by the Georgia Daughters of the American Revolution.

The Robert Toombs House Robert Toombs was born and raised in Washington and was one of its most influential citizens. Toombs was a successful planter and lawyer, as well as an elected U.S. Congressman and Senator. Thus, Toombs worked in two cities named Washington.

Toombs also served as Secretary of State for the Confederacy for a period, became a Brigadier General under Robert E. Lee, and had ambitions to become president of the Confederacy.

He lived abroad in exile for several years after the war. Upon returning to America, Toombs scorned the thought of accepting political pardon. In 1880, he boasted, “I am not loyal to the existing government of the United States.” He spent the rest of his days in his hometown

Washington, and always had his door open to friends and visitors.

The Robert Toombs Home is now open to tourists and it is worth a look, especially if you are into architecture. I loved his library/ office which is stacked with his old collection.

Mary Willis Library I only had time to drive by the Mary Willis Library; the first free library in the state of Georgia.

Architect Edmund Lind of Atlanta designed the building in warm high-Victorian style. Tall stainedglass windows light its high beamed interior, where original furnishings are still in use. The central window, commemorating Mary Willis, was made at the Tiffany factory in New Haven.

A valued relic of the library is one of three chests brought to Washington by the Confederate Treasury in May 1865, containing coins to pay off the soldiers who were following the government in its retreat from Richmond.

Restaurant Recommendation Washington Jockey Club Horses are the theme of the Washington Jockey Club (the area surrounding Washington is horse country), and the restaurant offers fine dining in a historic setting on

the main square. Its delicious pecan-crusted chicken seems to be a local favorite along with shrimp and grits.

A Fun Option: Art Classes

Connely Gallery Laura Connely is the epitome of an artist, a free spirit with a laid back attitude. I took an acrylic class with her, and while my painting is nothing to be proud of, she was an inspirational teacher and I had a lot of fun. I simply need a lot more lessons and much more time with a brush in my hand. This is an ideal activity for a girls’ getaway weekend.

Washington- Wilkes is located two hours from Atlanta, 45 minutes from Athens and an hour from Augusta.

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Mexico’s Grupo Vidanta, Second Cirque du Soleil Project

By Bryen Dunn

G

rupo Vidanta is the largest and most luxurious group of resort properties in Mexico, with several locations spread out across the country in prime tourist locations. The story of Grupo Vidanta dates back to 1974, when a team of young entrepreneurs opened a small hotel in Mazatlán called Paraíso Mazatlan, and the dream grew year after year with new resort destinations and hotels.

The company celebrated its 40th anniversary last year, and 2015 is shaping up to be another grand year of expansion, especially at the Nuevo Vallarta location.

One of the biggest additions to their portfolio of offerings was their partnership with Canada’s Cirque du Soleil. The two companies recently announced their second development project, with plans to construct and operate a first-of-its-kind immersive entertainment theme park experience in Nuevo Vallarta. While still in the initial phases of conception, this new project is proposed to include water and nature park elements, as well as outdoor evening performances. Each experience within the entertainment park will be animated by Cirque du

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Soleil artists and follow a common storyline. Guy Laliberté, founder of Cirque du Soleil, remarked “We set ourselves the challenge of creating something unlike anything the world has seen before.”

Visitors will be immersed in a new and magical realm full of surreal structures, strange characters, spectacular rides, and unexpected experiences. The park will feature three in-park resort hotels, each themed, as well as a full Cirque du Soleil show and water park experience.

This announcement came on the eve of the launch of JOYÀ, an intimate and immersive theatrical and culinary experience that premiered at the Riviera Maya property, November 2014.

This is Cirque du Soleil’s first-ever resident show in Mexico, about a rebellious teenage girl who gets caught up in her eccentric grandfather´s search for the secrets of life in the jungle. JOYÀ is the first Cirque du Soleil show to include a dining experience as part of the performance, and has been playing to sold-out audiences since its debut performance.

Development of the new Nuevo Vallarta project aims to reimagine

Travel the theme park experience in the same way JOYÀ redefines theatrical and culinary entertainment. “We have been dreaming together with Cirque du Soleil to create new categories of entertainment for Mexico and the world for more than five years,” said Grupo Vidanta founder Daniel Chávez Morán.

Construction is expected to be complete in 2018.

Another major development at the property is the new Greg Normandesigned golf course, which will be in addition to the Jack Nicklaus course already in operation. The company currently has six golf courses within its network, making it the largest golf developer in the country. Late last year, professional golfer Carlos Ortiz was signed to represent the company as a brand ambassador.

Ortiz, who grew up in Guadalajara, Mexico stated, “I’m grateful for the support they have always given to golf in Mexico.”

Each of the Grupo Vidanta resort properties are presented in much the same fashion, with accommodation and dining options being standardized to offer that comfort of knowing exactly what to expect upon arrival. The Grand Luxxe segment is top level luxury, having received the 2014 AAA FiveDiamond Award for lavish décor, specially commissioned sculptures and paintings, private pools and beaches, and round the clock personal service. Currently, there are a total of just over 2100 rooms available at the Nuevo Vallarta resort, with nearly 700 at Grand Luxe, and it is expected to increase to over 800 by the end of 2015. The Grand Bliss offers similar features for the sophisticated vacationer, while the Grand Mayan is more suited to families with its extensive option of outdoor pursuits, such as river floating on inner tubes, water slides, and children’s play stations.

The Nuevo Vallarta resort is a village within itself, sprawling hundreds of acres interconnected via wooden boardwalks within lush manicured greenery and along gorgeous sandy beaches and emerald blue waters.

Guests can also enjoy a relaxing treatment at Spatium Spa or an energizing exercise class at Brio Fitness Center, improve your skills at the onsite Tennis Center or Jack Nicklaus Golf Academy, and dine at over a dozen restaurant options from beach-chic to elegantly formal. Both Mexican and international cuisine can be found throughout, and include

Epazote, Punta Arena, Blue Fish, Chiringuito, Tramonto, Gong, Havana Moon, Samba, The Burger Custom Made, or poolside snacking huts.

The opulent Spatium pampers guests within 25 service cabins and six outside private treatment rooms.

Each outside treatment room features a different theme based on various foreign countries and featuring spa services and techniques common to that country, including treatments from Mexico, the Mediterranean, India, Italy, other parts of Europe and Thailand. Spa services include a variety of massage techniques, body treatments such as facials and reflexology, beauty salon for hair and nails, and full use of its steam rooms, saunas, and hot/cold plunge pools. An exclusive line of organic body treatment products is also available for purchase.

Santuario in an architectural marvel, with towering palapas that soar over a 75,000 square feet at the heart of the Nuevo Vallarta property. It comes alive nightly with top notch entertainment and mixology cocktails. This outdoor covered facility is a work of art in itself, with elegant lounging areas and reflection pools, and the performances go above and beyond typical resort entertainment. Singers, stuntwalkers, and sand artists come together to create a one-of-a-kind showcase. During the day, Santuario is a tranquil space for relaxation, where guests can enjoy coffee and pastries, before transforming into a vibrant night of entertainment.

The newly opened Marketplace is basically a shopping mall within the resort. Stop by to pick up groceries, pharmaceuticals, alcohol, fashionable attire, and beach accessories. There are also specialty pastry shops, chocolate and smoothie counters, and other delicacies.

Membership-based travel is essentially the purchasing of a yearly accommodation option that best suits individual needs.

Purchasers then have the option to book their annual allotted time at any of the Grupo Vidanta properties within that same accommodation category, which can be as simple as a standard hotel room, or as extravagant as a multi-level suite with private infinity pools. Its hotel brands include Grand Luxxe, The Grand Bliss, The Grand Mayan, The Bliss, Mayan Palace, Ocean Breeze, and Sea Garden. To date, the company has built seven luxury

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resort hotel brands and seven mega-resort-style vacation destinations in Mexico. Members also have the option to let family and friends use the allotted time slot on their behalf, or invite guests to accompany them during their stay.

Minimum contract length for new members is 10 years, and appointments can be booked in advance most days of the year.

What sets these Grupo Vidanta properties apart is attention to detail throughout the resort, from accommodations and dining, to entertainment and relaxation facilities. In addition, the level of service provided by each and every employee is a testament to having well trained and satisfied individuals in place. In fact, Grupo Vidanta was recently ranked the number one Place to Work in the Latin America Hospitality Industry by Great Place to Work Institute. The company also operates two foundations to improve the lives of Latin Americans.

For many, the allure of resort properties is the convenience of getting there, the comforts of home during your stay, and memories that remain after your visit. Grupo Vidanta lives by its vision “to bring vacation dreams to life and create extraordinary guest experiences�,

and they continue to fulfill these dreams on a daily basis!

Optional Activities

The Activity Desk located in the Grand Luxxe lobby can make arrangements for a variety of day excursions. Vallarta Adventures has offices around the country and have been operating for many years. They offer everything from cultural tours, boat cruises, and dolphin swims to mountain trekking, ziplining and the newest adventure water sport around – flyboarding. First developed in 2011, it uses the thrust of a jet ski to propel the board through the water and up into the air, giving you the sensation of flying!

Getting There

There are several non-stop flights a day arriving into Puerto Vallarta Airport, and a complimentary transport service meets guests upon arrival to shuttle them directly to the resort property in about 15 minutes. The property is also within easy walking distance (15 minutes from the entrance) to shops and activities in the nearby Nuevo Vallarta residential-resort community.

Get Connected

Website - www.grupovidanta.com

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Ha on H 46

awaii Hana Time

Travel

By Dana Rebmann

Hana on horseback

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M

uch has been written about the well-traveled road to Hana and its waterfalls, tucked amid the Hawaiian jungle between twists, turns and one-lane bridges. A popular daytrip from bustling resort locations like Ka’anapali and Wailea, it’s a long day that works best when started early and finished late. But touring Hana in a hurry comes with limitations. Even at the frequently required 10-mile-per-hour-pace on Highway 360, the slow going isn’t slow enough to reap the rewards of Hana time.

Hana road traffic

Life isn’t different here. It’s Hawaiian. Families generations strong call it home. They fish with bamboo poles and throw nets. They have gardens and fruit trees. When their harvest is plentiful it doesn’t go to waste. Along Hana Highway and even the bumpiest of side streets, wobbly fruit stands dot front yards. Bananas, star fruit, Travaasa Hana morning view

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Travel lilikoi and avocados the size of softballs are abundant. Drop a few dollars in the money box and your kitchen can be well stocked. The honor system is strong and thriving here.

Hana town is small. There’s one gas station, two churches and two small markets. The standing-room-only Bank of Hawaii branch is open Monday through Thursday 3 p.m to 4:30 p.m. Fridays you’ve got until 6 p.m. There are no traffic lights and no movie theater. Going to the movies was once a fun family affair.

Locals tell stories of cramming into what is now the Hasegawa General Store. Arriving early increased the odds of getting a seat and popcorn.

Look around when you stop in. You’ll spot movie house remnants like the crying room off to the side of the cash registers.

Though at first it might be easy to

Working to catch lunch ABOVE Fresh-picked avocados at fruit stand

Outrigger canoe cruising

focus on the many things Hana doesn’t have, there’s that moment when something just clicks and you realize, that’s the whole point. What it boils down to: it’s what Hana’s missing that makes it the place it is.

Sheer simplicity creates charm and culture remains strong to its beautiful coastal core.

One of Hana’s many waterfalls

Options are limited for travelers looking to stay a while. While there are vacation home rentals and a small handful of B&Bs, if you are searching for a resort-like atmosphere, the only place to find it is Travaasa Hana. Seventy guestrooms spread out among 70 lush, blooming acres means you could never meet your closest neighbors.

(That said, if you are staying in one

of the Sea Ranch Cottages near the horse grazing field, make it a point to meet your neighbors.)

The guestrooms are designed to be pleasant escapes. People sit on their porch and watch the water or the horses, not television, because there aren’t televisions to watch. There are also no clocks and no Internet service in the rooms. It’s vacation.

The kind that’s becoming increasingly harder and harder to find.

Travaasa provides the expected resort basics: a spa, pools, prime beach access and daily yoga with view. But that’s where the expected ends and what I’ll call living Hawaiian begins. Born and raised in Hana, Kepa Lind teaches the skill and patience

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seek moments.

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Travel Each guest room has an amazing view of the Sound from its room wide floorto-ceiling picture window

Bamboo Forest at Haleakalā National Park

Sea Cottage neighbors

required to catch dinner when throw net fishing. Holding a throw net correctly means practically wearing it, then almost gracefully throwing it so it lands in the waves in a circular shape. After many practice attempts on a grassy croquet field, I graduated to Hana Beach Park.

Grass, I found is much more forgiving than sand and waves.

“That looks like Molokai,” said Lind as my throw settled in the surf.

With throws from other anglers in training being compared to Molokini, I considered my morning a success.

Truth be told, I didn’t want to catch my lunch. I had a date at Pranee’s Authentic Thai food, just a short walk from the beach. Even from a thousand miles away, the thought of the Crispy Opaka with Green Mango Salad makes my mouth water.

Hana Beach Park is also home to an active outrigger canoe club. You can watch the experts at work, or launch on to the waves yourself.

“There is nothing graceful about canoeing,” said Travaasa Hana’s Mapuana Kalaniopio-Cook.

Which was good to hear, since graceful and I have little in common.

Canoeing since she was a kid in Hana, she and rowing partner Jerry Ziemer have a knack for making your first outrigger canoe experience a calm one, even in choppy seas. The view of Hana from the bay looking back is worth getting wet. All canoeing commands are given in Hawaiian, so be ready to work your body and brain.

Rain is a daily given in Hana, so staying on land is no guarantee you’ll stay dry, but collecting blooms for lei-making lessons is fun even if dodging rain drops is required. If you’re hiking the Pīpīwai Trail in the Kīpahulu District of Haleakalā National Park you might not be able to tell if it’s raining. The massive bamboo forest towers so high, it’s hard to tell the time of day or feel raindrops. When you arrive at the base of 400-foot Waimoku Falls, rain won’t matter much either.

If you took your time on the curvy corners that lead to town, you soaked up the waterfall-laden stops along the Hana Highway. Now’s your chance to see the coast at a gentler speed, thanks to a different type of Mustang, no convertible top required.

“I’m living my screensaver,” said Peter Enriques.

Once in charge of marketing for the resort, he left his computer behind and now leads coastal horseback trail rides for guests from Travaasa Stables. A rider of any ability can and should set aside time to see Hana by horseback. These gentle guides know the way, so you can sit back, relax and enjoy the many shades of blue.

Long pants and closed-toe shoes are required, but don’t forget your camera. Peter’s happy to take credit for snapping the scenic shots that will make family and friends at home envious.

Dana was a guest of Travaasa Hana, but as always her thoughts and opinions are her own.

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Luxe Layov

CREDIT HERE

By Susan Lanier-Graham

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Travel

vers: AKL

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R

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.

Auckland Airport, Auckland, New Zealand: AKL

Auckland Airport—AKL—is New Zealand’s largest airport, located about 20 km (12.5 miles) from Auckland on the North Island in the suburb of Mangere. The airport started out in 1928 as the Auckland Aero Club, on land rented from a local dairy farmer. At the time, the Mangere Aerodrome was known to offer great landing options and was a logical choice in 1960 when New Zealand needed a new airport.

Much of today’s airport land is reclaimed from the Manukau Harbor.

Originally, one terminal and one runway became the Auckland Airport.

The first flight took off in November 1965 and the airport officially opened in January 1966. An international terminal was added in 1977 and remodeled in 2006.

Today, the airport encompasses a little more than 3,700 acres, welcomes in 22 international airlines flying to 34 international destinations. With more than 120 international flights a day and more than 300 domestic flights welcoming 14.5 million people a year, it is easy to see why this is one of the busiest airports in Australasia. With more than 100 retail outlets covering more than 172,000 square feet, a selection of restaurants and an international terminal that never closes, it’s also easy to see why AKL was voted best airport in Australia Pacific for 2013.

The AKL Airport Layout

The Auckland Airport consists of a domestic terminal and an international terminal. When you arrive at AKL, you will need to show your passport, arrival card and any applicable visas (US visitors do not need a visa for travel to New Zealand). When you arrive in New Zealand, you must also have a return ticket and enough money to fund your visit. If you are transferring to another international flight -- for

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example, if you are continuing to Australia -- you will need to go back through security. Remember that you must comply with the liquids rule, so even if you buy something in the duty free shop when arriving, you will need to pack that in your checked baggage before going back through security for the second leg of your flight -- unless it is less than 100 ml (about 3.4 ounces) and fits comfortably in a small transparent bag. If you are transferring to another international flight, get your luggage and clear customs, then go to the international transfer screening point adjacent to arrival Gate 2. After depositing your bags, you will go back through a security screening, then proceed to the transfer desk on the second level.

If you are not staying in Auckland but continuing on a domestic flight, you

will need to clear customs in the international terminal and transfer to the domestic terminal. There is a free bus that runs between terminals every 15 minutes from 5am to 10:30pm daily. Alternatively, it is a 10-minute walk between terminals and the way is clearly marked.

Be sure to allow three to four hours between flights if you are transferring from an international to a domestic flight or vice versa. If you are transferring to an Air New Zealand domestic flight upon your arrival at AKL and have more than 60 minutes after you clear customs and before your domestic departure, you can go to ANZ domestic transfer desk on the ground floor of the international terminal and they will be able to recheck your bags for you there. Keep in mind that, when traveling on a domestic flight in New Zealand, your checked bags must

weigh less than 20 kg (44 pounds) and your carry-on bags, including backpacks and purses, must weigh less than 7 kg (15 pounds). They do weigh those carry on bags and you must comply with the weight restrictions.

The international terminal consists of a ground floor and a second level (known as the first floor), which is where you will find all of your departure gates, lounges, restaurants and shops. During your time in both the domestic and international terminals, you can get 30 minutes of free WiFi. Additional time is available at a charge. There are luggage trolleys located throughout the terminals that are available free of charge.

To create a better layover experience, you can hire the Auckland Airport concierge. The concierge will meet you when you get off the plane,

escort you through passport control, baggage collection and customs. The concierge is available 24 hours a day and services are available in several languages. The standard service, available for $49 per person, includes assistance with baggage collection and border control and the concierge will escort you to your awaiting transportation. The premium service, available for $79 per person, includes the same services, but the concierge will help you with duty free shopping; you will get priority processing at passport control and they will coordinate your transfer to your next destination or the domestic terminal.

If you have a larger group or want some other type of service, you can book a tailored concierge experience on the airport’s website.

Airport Clubs and Lounges

Although the airport is not as large as some, there are several lounges available to you during your layover at AKL. The newest is the independent Emperor Lounge, operated by the Auckland Airport.

This lounge, located on the first floor after security, is open from 6am to very late. If you hold a card for Priority Pass, Dragon Pass, Airport Angel, Diners Club, VĂŠloce Lounge, Malaysia Airlines or Hawaiian Airlines, this is your lounge. However, you can also use the Emperor Lounge for a fee, no matter which airline you are flying or which class of service you fly. If you book your stay online prior to your arrival, the cost is $49. If you book at the club, the cost is $55. The Emperor Lounge offers international hot and cold food, pastries, snacks, a bar, non-alcoholic drinks, showers with towels, free WiFi, work stations,

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reading material, televisions and a children’s play area.

In addition to the independent Emperor Lounge, there are VIP lounges for Emirates, Air New Zealand and Qantas. There is a Qantas International Business Lounge on the second level after security, open from 4:15am to 7pm daily. This lounge is open to Qantas, Emirates and Jetstar Airways passengers flying in International Business/First Class and to oneworld Emerald and Sapphire members and those flying first class on oneworld airlines. The Qantas lounge offers food, bar, barista service, tea, beverages, showers, toilets, free WiFi and reading materials.

There is also a Koru Lounge for Air New Zealand, also located on the second level after security and open from 4:30am until the last flight. The lounge is open to Koru members or those flying on codeshare with Singapore Airlines, those flying on Star Alliance or anyone who wants

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to purchase a day pass ($55 for four hours or $85 for a day). The lounge offers reading material, a barista from 5:30 to 11am, a business desk, fax machine, photocopier, charging stations for electronics, toilets, showers, hairdryers and electronic games.

Restaurants & Bars

There are several restaurants and bars located in the international terminal that give you a great bite or a place to sit and relax before a flight. Some of the best, all after security, include: Blue Bar & Bistro: serves New Zealand wines, cocktails, beer. Open 4:30am to midnight and offers great views of the runway.

Mac’s Down Under Bar & Café: serves traditional “bar food” from light snacks to pub meals, including New Zealand’s own beers, cider and ginger beer. Open 4:30am to 11pm daily.

Monteith’s Bar: Kiwi beers on tap, including Monteith’s, DB Export, Tui and a selection of international

beers. The bar also serves coffee, drinks and light meals. Open 5am to 11pm daily.

Shaky Isles: Café and bar for food and coffee lovers. Fun take on breakfast, brunch, pizza, pies, cakes, sandwiches, salads plus wines, champagne, spirits and beer.

Open 4:30am to 11:30pm daily.

Silk Road: Tastes of Southeast Asia with favorites including Crispy Pork Roast, Thai salads, fried rice and a selection of laksa noodle soups. Open 5am to 8pm daily.

Shopping

There are more than 100 shops located at the Auckland Airport.

Although most of the shops are located in the international terminal after security, it is worth noting that 3 Wise Men, a New Zealand retailer selling beautifully crafted men’s shirts and accessories, is in the domestic terminal before security. It is open 6am to 9pm and may be worth a quick look if you have extra time.

The other shops worth noting in the

international terminal include: AroundNZ: New Zealand gifts and apparel, including wooden items, glass, ceramics, jewelry, skincare, sweets, apparel. There are two locations at AKL, one before security and one in the departures area.

Around NZ is open 4am to 11:30pm daily.

Artport: New Zealand art and culture retailer, selling Maori carvings, paintings, prints, sculptures, glass and homewares by New Zealand artists. This beautiful shop is open 4:30am until midnight.

Benefit Cosmetics: cosmetics, skincare items and a “brow bar” where you can get your brows done between flights. Open from 4:30am until midnight daily.

Comvita: New Zealand bee products for natural health and skincare.

This shop is open 4:30am until midnight daily.

Ecoya: New Zealand eco-luxury candles, home fragrance and hypoallergenic body care products.

The shop is open 4:30am until midnight daily.

XxxxxTravel xxxxx

Icebreaker: a New Zealand manufacturer of high quality outdoor and sport clothing created using New Zealand merino fibers. Open 4:30am to 11pm daily.

MAC Cosmetics: high end cosmetics are available daily from 4am to midnight.

For Fun, Relaxation and Pampering New Zealand has taken an opportunity to promote its local culture in the airport terminals.

AKL is filled with art and decor that reflects the Maori culture and heritage. In addition to various works of art—the Lord of the Rings statues are especially popular—AKL also has a popular youth art program that highlights work of young artists throughout the terminal.

One of the most unique features at AKL is the Te Manukanuka o Hotrod Marae. this magnificently carved Maori community facility is the cultural heart of the international airport. It is open to visitors who want to learn about the Maori culture and features intricate carvings and woven panels. It is also routinely used

as a gathering place for those arriving to grieve a lost family member. The Marae is a 5-minute drive from the terminals off tom Pearce Drive and is also accessible by taxi or bus.

The Auckland Airport Outdoor Gallery opened recently in the Esplanade located on George Bolt Memorial Drive, just a few minutes from the airport terminals. The Esplanade is a tree and wildflowerlined path around the airport that includes 11 different sculptures by New Zealand artists. The paths are also a great way to enjoy the native plants and the birds.

If you prefer to stay inside the terminal between flights, you can head to the Lookout Lounge Observation Area on the top floor of the international terminal. There, you will find a display about female aviation pioneer Jean Batten and her historic Percival Gull, along with great views of the planes on the airfield.

Rest Your Head

If you find yourself having an extended stay at AKL, there are two options for staying close by. While there are no beds inside the terminal, there are two nearby options. The closest is the Novotel Auckland Airport, a new 263-room hotel adjacent to the international terminal. There are rooms and suites as well as a restaurant, bar and gym.

If you need to sleep during the day before an overnight flight, you can opt for day-use rooms available from 6am to 6pm In addition to the Novotel, there is also an ibis budget hotel located about a five-minute walk from the international terminal. This budget offering has 125 dorm-like rooms, which might be an alternative for longer layovers that don’t involve an overnight stay.

If you find yourself with a longer layover, you might want to take your luggage to a secure luggage storage so you don’t have to worry about your bags. There are several Smarte Carte counters, all available from 3:45am to 11:15pm daily, that offer

storage services. If you want to do some refreshing but don’t have time for a hotel stay, the international terminal does offer showers on the same level with the VIP lounges.

Vending machines provide toiletries, towels and small sizes of travel products.

If you want more information about hotel bookings, transportation or activities in Auckland, be sure to stop

by Tourism Auckland’s i-site visitor center, open 24 hours every day in the international terminal.

Auckland Airport has major plans for expanding its airport, which they estimate will see an additional 10 million passengers a year within a decade. As they begin expanding the airport, be sure to check online for updates before you travel. When you land at AKL, be sure to look for the blue-coated volunteers that greet each incoming international flight. They can answer questions for you and are quick to offer a welcome to the amazingly friendly land of the kiwis.

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Global Etiquette Time Matters – The Pacific Asia and the Americas

By Maralyn D. Hill Time Matters for Business Meetings

In January, we covered timeliness for business meetings in Europe and the UK. Our February issue took on Africa and The Middle East. This month, we are going to reach further to the Pacific, Asia and the Americas. I hope with this three part series, I will have covered most of the world. I know I may have overlooked some countries.

It was not intentional, but for lack of information being readily available.

I would certainly appreciate any additional information to come to me in a letter to the editor.

As I mentioned before, promptness for business meetings varies by cultures and countries and that is why I encourage one to err on the side of being prompt. Since I cannot begin to know or discover everything about every country, what I’m writing is based my on own experiences, friends, Internet research and books. It will be quite clear that I know more about some of these areas than others. Plus, with all that is happening in the world today, things change, and what may have been true a year or two ago may be on the verge of change.

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One of the best tips I can offer is that if you know and understand the culture, it will help. If you cannot take someone being late as personal, that can help cement a business relationship. I have to admit, that is one of the most difficult aspects for me, as I respect time. Plus, in many cultures, men like to keep women waiting.

In general, this woman has, for the most part, learned patience. In this article, I will relay an example where I lost patience, but doing business as a woman could be an entire book in itself.

The Pacific and Asia

This region has a greater variety and diversity of races, religions, languages, and cultures than Africa, The Middle East, Africa and Europe.

It is considered impolite to start talking business immediately. You may not notice, but your Asian counterpart will notice behavior, dress, and everything. Most importantly, do not cause anyone to lose face, as it will not be forgotten or forgiven. Make appointments and be punctual. Do not be offended if others are late.

Fortunately, English is the language of commerce throughout both Asia and the Pacific. But I’d suggest you read up on the country you are visiting to learn as much as you can about the local culture. Another tip is to have business cards printed in English and the local language of each country you are visiting. You will discover, you will use more business cards on an Asian trip than anywhere.

I’ve been to various parts of Asia many times; some only once, and others many return visits. I have found all business meetings to be formal and punctuality was expected.

Australia I’ve only been to Australia twice. The recent visit, like the one ten years earlier, was in a completely different part of the country. I also have many Australian friends and have traveled with them. So this aspect is based on over fifty meetings and feedback from those I know.

Prior appointments are necessary and punctuality is highly regarded.

Australians are direct and tell it like it is. The dress may be less formal than their British counterparts, but not necessarily. I was in many

meetings where the dress was quite formal. Casual ones were more apt to be out in the bush. I personally find the Australians a delight to deal with and great with follow-through.

Bangladesh Punctuality is held in high regard.

The People’s Republic of China Generally, you will discover that your trip to China is extremely organized and punctuality is the utmost of importance. Prior appointments and confirmations are necessary. Do not expect for business to be concluded rapidly, as it generally takes a long time for a Chinese businessman to reach a decision. Your business meeting will be quite formal.

Send as much collateral as possible on the detailed topics to be discussed and your company. That will assist in ensuring the right people will be attending the meeting. Don’t expect your confirmation to come way in advance. It is a Chinese preference to wait until shortly before or even the day of the meeting to confirm the time and place.

Fiji Fijians greet each other with a smile and raised eyebrows. Handshakes are

Travel appropriate. Remove your shoes before entering homes. Unfortunately, I’ve been unable to secure information on business meetings. The culture is different and laid back. I’ve spoken with someone who has worked there for three years and he has visited all the various villages. Each has its own custom other than the smile and raised eyebrows. Punctuality is not important.

Hong Kong Punctuality is very important in this culture and viewed as a form of respect. Allow for the congested streets and try to arrive a few minutes early. Observe the hierarchy of the office and do not try to engage in conversation that is too personal.

India Be prompt, but be prepared to wait.

Also, do not be upset if meetings are interrupted. Show respect and be willing to engage in small talk. India is a country that is growing and trying to westernize itself. You are dealing with a hierarchical society and it is reflected in management styles. The boss gives orders and they are to be followed to the letter, even if they are not accurate. The manager who acts like a boss is next in line. Take care to observe the hierarchy. Be aware that many centers and off-shore centers may be staffed by highly educated, intelligent and motivated graduates who may lack day-to-day commercial experience. Managers may be twenty-five and team members may be twenty-three. Their inexperience is just that, not incompetence. Work with them to get your problems solved. It may take a little longer, but you are dealing with intelligent individuals who are bringing cultural and westernized ways together in a challenging environment.

had done consulting fifteen years earlier. Because it had been successful and he always treated those involved with respect, we were met with a brass band, had a special luncheon, and treated with the greatest warmth. As I saw with my own eyes, good business practices have lasting effects.

do expect their Western visitors to arrive on time.

New Zealand Make your appointments prior and confirm. It is advisable for visitors to arrive a little early. Being late can easily indicate you are unreliable.

Whereas New Zealanders appear quite casual with each other, they tend to be more reserved. There will be some small talk, but polite and not too personal. They like directness, so have your facts, figures and terms clear—charm does not make the sale.

Russia Appointments are required and frequently take at least six weeks to arrange. Confirm when you arrive in the country and a day or two before.

Be punctual. Schedules change and so can your meeting or be cancelled on short notice. Have material prepared in English and Russian.

Pakistan It has been my experience that Pakistanis are not the most time conscious. However, they will and

The Philippines Time may seem to be flexible, but it is advisable to be punctual and allow plenty of time for traffic. Mid-morning and mid-afternoon are the best times.

Be sure to confirm in advance.

Samoa Make appointments and be prepared that your meeting may not start when scheduled. However it is important that you are there on time. If you are going to be late, call and furnish expected arrival time.

Singapore Prior appointments are necessary and Western visitors are expected to be punctual. If you are a group, line up in order of rank so you can be led to your proper seat. Singaporeans understand American nuances, but do not find yourself being too frank in your approach or it could be considered disrespectful. I’ve personally found doing business in Singapore a pleasure and quite easy.

South Korea Be sure you arrange your meetings well in advance and get confirmations. The best time for appointments is between 10am and 12pm and 2pm and 4pm Being on time is very important. Keep in mind that your hosts have hectic schedules and this may cause them to be late. Don’t show your impatience or negative emotions.

When you enter the room, the senior member of your group should go first and sit in the middle of the table.

Understand that a personal

Malaysia When making your appointments, plan to be punctual and confirm your prior appointment. While Malays and Indians usually have a more relaxed attitude toward punctuality, the Chinese are generally quite punctual.

So err on the side of being punctual.

Do not expect business decisions to be completed on your initial meeting.

In order to build rapport, familiarity and trust, this is how business is done. Since Malaysia is a hierarchical culture, be sure to acknowledge and treat senior ranking individuals with the greatest of respect.

When I was first there in 1989, studying business in the Pacific Rim, I was traveling with my brother who

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relationship has to be built, and it may take many trips before you close a deal.

Sri Lanka Prior appointments are definitely necessary and being punctual is considered polite and expected.

Tahiti Tahiti is quite casual in practices.

Politeness counts.

Taiwan You need an appointment. It is fine to arrive a few minutes before or a minute or two after. Business relationships are based on respect and best for face-to-face meetings.

Be sure to have a senior executive with you at your meeting. It is best if your presentations are in segments and directed toward the senior ranking attendee. Have all documents translated into Chinese.

Thailand Punctuality is a sign of courtesy and prior appointments are required.

Best to make a few days in advance, and then confirm on the day of the appointment. Be sure to allow extra time for traffic.

Tonga Tonga is quite casual, but I’d suggest an appointment.

Central and South America

Whereas each country has its own personality and customs, one common denominator on punctuality is a customary thirty-minute delay.

Argentina It is necessary to arrange prior appointments and confirm. It is very important to arrange these meetings through a third party, an enchufado.

He acts as the middleman or point person in the industry, and it is not wise to approach a company directly.

It will take trust building and time.

Approach with patience and care.

Bolivia You hosts may be late, but you, as a visitor, should be punctual. If you plan to do business in Bolivia, plan for numerous meetings first. Your hosts will really want to get to know you.

Brazil Brazilians rarely start right in on the meeting. There is usually a lot of small talk first. Meetings tend to start late and go later. Never be the one to start the business discussion, let that be done by your host. Doing business in Brazil will take time, a lot of it. I mentioned I would share a personal experience and it is below—

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not my best example of patience.

Once while visiting Brazil on business, there was a gentleman who wanted to meet with me to discuss the investment projects we were pursuing. I explained I only had a limited time slot and he agreed.

I arrived at his office ten minutes early, expecting to wait the ten minutes. Thirty minutes later, I reminded his receptionist that I had to leave his office in an hour. Fortyfive minutes later, I got up to walk out and she said, “You can’t leave, Mr. ___ is ready to see you now.”

I went in to meet with Mr. ___, who offered me tea, cookies, etc. to which I replied, “I’m sorry, we’ll need to reschedule, as I have to leave in ten minutes.” He expected me to reschedule my appointments and did not believe I’d leave. I did and we met the next day and he was only ten minutes late, which was acceptable.

Now I know Brazilians are more laid back, and in my eight days of business meetings, most started within ten minutes or so of the scheduled time, exchanging pleasantries first and then getting down to business. Social schedules for the evening were more like twenty to thirty minutes later than scheduled. My overall experience was wonderful and the people delightful.

Chile Prior appointments are required and be sure to confirm. Chilean businessmen respect punctuality.

You may find them quite formal and direct eye contact is important. Do not use first names unless invited to do so. Have the back of your card translated to Spanish and keep in good condition, or it will reflect poorly on you.

Colombia You need an appointment and meetings may well have an agenda, but you will enjoy coffee first. The agenda may or may not be followed.

This was quite a challenge for me with the first two or three meetings.

They last as long as needed and that can be an hour or three hours. I’d personally suggest reading a book or taking a class on body language with a Spanish instructor, if you plan on establishing good business relationships. The Colombians are very conscious of protecting relationships and saving face.

If you are used to speaking openly, it could be viewed as aggressive.

Costa Rica Costa Ricans are quite punctual and

expect the same. Business lunches are short and business dinners are frequent. Even through English will generally be understood, have your business cards printed in English and Spanish. Titles are important and should be included on business cards.

Ecuador Make appointments two weeks in advance and confirm the day before.

Be sure your business cards are printed in Spanish on one side, the side you present to your Ecuadorian host. It is common for business meetings to be at lunch. Let the host make the first toast. Address people by their titles.

El Salvador Make appointments and confirm.

Meetings generally start on time and are structured. Senior individuals are

introduced first, according to rank for both sides. Initially, the meeting will focus on conversation not related to business. This aids in building rapport. Frequently, these sessions are continued over a meal.

If invited, you must accept or you will kill a relationship that was on its way to going somewhere. Generally, it is the senior person who makes the decision. Salvadorans give great credence to “gut-feeling” and not all facts and data.

Guatemala Make prior appointments and confirm. Business meetings and attendees are usually punctual.

Male attendees will sit to the right of the host and women to the left.

It is common to have a business breakfast or lunch, as they are preferred to dinners.

Travel All meetings are pre-arranged. Like many Latin countries, time is more relaxed, and it is quite acceptable to arrive twenty minutes late for a meeting. Thirty minutes is the outside that is acceptable. More than that is considered an insult unless the excuse is a good one.

Do not dress formally, business casual is fine.

Panama Appointments are necessary. Titles should be included on business cards and people should be addressed by titles, Doctor, Professor, etc.

Meetings begin with small talk.

Dress is conservative. Foreign businesswomen should include spouses in invitations to business dinners, and that is always.

Paraguay Appointments are necessary. Be on time, as punctuality matters for the visitor. Paraguayans might be somewhat late and appointments frequently start ten to twenty minutes late. Connections are very important, and more important than business relationships. Make time for small talk before meetings.

Peru Your business meeting in Peru may be set for lunch and could be from 1pm to 2pm or 2pm to 3pm You will be expected to be on time for meetings, but your hosts may be late.

Honduras Appointments are necessary and you should show up early, but do plan to wait. Hondurans will be well dressed and expect the same of you. If your suit is wrinkled, iron it or get it pressed. Do not plan a meeting after this one, as the one you are in can go on and on. Hondurans want to build trust, so don’t rush to negotiating.

In any case, do not expect to walk away with a contract. It will be decided afterwards through a chain of command by a higher up.

Mexico Appointments matter and should be at least two weeks in advance.

Reconfirm the week before. Confirm once you arrive in Mexico with local contact information for secretary.

Arrive on time, but expect to wait close to thirty minutes. Meetings

may be postponed with little advance warning and initial meetings are formal. Have written material in both Spanish and English. Even if there is a agenda, it may not be followed.

Connections matter more than business contacts, and are necessary to facilitate business success. Pick your connection wisely, as you will be judged by that individual and next to impossible to change an opinion.

At the meeting be sure to include an upper level executive. Once you get through the first meeting, the higher-level executive need not necessarily attend. Dress as you would in Europe, with dark colored suits.

Nicaragua Make and confirm appointments.

Uruguay Appointments are necessary. You will be expected to be punctual, but Uruguayans typically are somewhat late for business meetings. Be prepared to wait. Like many of the Latin countries, small talk comes first. You may need a translator unless your Spanish is excellent.

Have your presentation materials prepared in Spanish.

The Caribbean

of small talk before business begins. Whereas a suit jacket is not required, a shirt and tie and pantsuit or blazer and skirt for women are expected. Have one side of your business card in French.

Puerto Rico Appointments are necessary, but so are introductions. Puerto Ricans prefer to work with friends and family, so connections matter.

Managers may play a larger role than outward appearances indicate.

North America

Comprised of Canada and the United States, we have a massive combination of cultures.

Canada In most of Canada, punctuality is expected, and meetings generally start on a timely basis. If you are going to be late, be sure to let your colleague know. Canadians are known for organizational skills, and extraneous discussion during meetings is kept to a minimum.

United States Appointments need to be made, time is money. Plan to arrive promptly.

Time and punctuality are important to Americans and more so in the Northeast and Midwest. In that area, being late is viewed as disrespect.

In the Southern and Western states, people are somewhat more relaxed.

But I would err on punctuality, even if you have to wait a few minutes.

Meetings are taken seriously and if there is an agenda, it will be followed. Have statistics to back up your data, and keep in mind that there is an emphasis on controlling time. Business is conducted rapidly.

Relationships may develop after a contract has been signed and you’ve proven yourself.

This area comprises territories and independent countries. Associations have been with the UK, France, The Netherlands, and the United States.

Races, languages and cultures vary.

I would check each island before visiting. Prior appointments are necessary, but punctuality is not closely adhered to in much of the region.

This three part series focused on countries worldwide and timeliness of meetings. I did throw in some additional information. Each country has so many nuances from dress to greetings, I’d encourage you to read about them, if you plan to do business. Luxe Beat certainly appreciate your feedback and you can write to me at luxebeatmagazine@gamail.com.

Haiti In all cases, meetings should be scheduled ahead of time, and punctuality is expected. If you are going to be late for any reason, contact the receptionist to reschedule. There is quite a bit

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

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Put a Pin in It! 62

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I

didn’t think the day could get any better as we witnessed a pod of magnificent Orcas gliding by our ship along with dozens of Painted Petrels riding the waves amid ice sculptures that could have been made by Michelangelo himself. But it did -- as soon as we set foot on land and were greeted by a welcome committee of thousands of Adelie penguins dressed in their finest tuxes. They paraded all around us as they headed to and from their nests on the rocks and to the sea on a well-trafficked path, commonly referred to as the “penguin highway.” Most waddled in perfect linear formation, one after another, though occasionally a few would slide down the hills in an effort to take a shortcut to their destination.

Consummate entertainers, they provided endless amusement and Kodak moments for their enthralled human audience.

Antarctica Beyond Expectations

By Debbie Stone

For most people, Antarctica brings to mind a mysterious, isolated place of frigid temperatures and extreme conditions. It’s a land of superlatives, being the highest, coldest, windiest and surprisingly driest continent in the world, with the largest wilderness area. Most of its 5.4 million square miles is a vast permanent ice sheet averaging 8,000 feet in thickness. It’s hard to imagine this reality, however, until you actually visit the place and discover a pristine wonderland that goes far beyond expectations.

Getting to the Great White Continent is an adventure in itself.

The majority of travelers take an expedition cruise departing from Ushuaia, Argentina, known as “the end of the world” for its location at the extreme southern tip of South America. There are numerous companies offering such trips.

I booked my cruise with Adventure Life because of its reputation in the industry for working with top polar

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voyage leaders such as Quark Expeditions. On an eleven-day, introductory Antarctic Explorer cruise, Quark’s Sea Adventurer was my home away from home. The ship had a wide range of creature comforts for its 117 guests plus crew, including compact cabins; a spacious, window-walled observation lounge; main dining room; bar; small library; mini boutique; several storage areas; ample open deck space and, of course, the bridge, or navigational hub.

It takes two days to reach Antarctica from Ushuaia and involves crossing the infamous Drake Passage.

This is the body of water between South America and Antarctica that serves as a connecting point between the Atlantic and Pacific Oceans. Frequented by icebergs and huge waves and plagued by gale-force winds, this legendary passage can often be violent, chaotic and unpredictable.

If Mother Nature is in a relatively calm mood, you’ll get to experience “The Drake Lake” with just a bit of rolling and pitching about – maybe

only a one-Dramamine kind of day. If not, you’ll be at the mercy of “The Dreaded Drake,” where you’ll feel like you’re on a bucking bronco that threatens to fling you from the ship.

For those really affected by the severity of the motion, the safest course of action is to remain prone in your bed. You won’t be able to read, watch videos or concentrate on much of anything except your appreciation for being in a stalwart, sea-worthy vessel with a veteran captain and crew -- and for having access to the ship doctor’s arsenal of motion sickness medication.

Rough seas are not fun for most folks. Just know there’s light at the end of the tunnel and this, too, will pass. The discomfort is well worth the rewards.

If the situation is manageable, take advantage of all the fascinating educational presentations given by the expedition team on their areas of expertise, from marine biology and ornithology to geology and history. Spend time bundled up outside on the deck watching the albatross circling the ship; go up to the bridge and learn about the

navigational equipment; visit the gift shop and get yourself some Antarctica-themed merchandise; eat lots of cookies in the lounge and get to know your fellow passengers.

On my cruise, there were people from all over the world – a mini United Nations of sort – who were well-seasoned travelers. For many, Antarctica was their seventh and final continent. You’ll also be engaged in a variety of mandatory activities such as picking up your boots and parkas, learning about the environmental protocols for shore landings, participating in safety drills and vacuuming your outer clothing and equipment to prevent spreading any invasive species.

The two-day crossing really serves to gain not only physical, but psychological distance, from civilization. You can’t really appreciate how far removed Antarctica is until you sit on a boat for two days with not much to view except steel gray rolling waves as far as the eye can see. And that makes it all the more incredible when you spy your first iceberg and get your first glimpse of terra firma.

Then the excitement builds as gradually the ship is surrounded by more ice sculptures and jagged mountains covered with snow and glaciers, presenting a photo directly out of the pages of a National Geographic Magazine.

Visitors to the Great White Continent will find scenes of grandeur and magnificence, along with abundant marine life. The variety of ice will astound you, and

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even more so when you learn that each kind has its own name.

Passengers are provided with a glossary of terms in order to help them identify the different forms, ranging from anchor ice and bergybits to floe, growler and frazil.

Of special note are the mammoth tabular bergs: flat-topped icebergs that are more or less parallel with the waterline. The glaciers, too, are impressive in size, and when calving occurs, the noise can be deafening.

As we cruised through the islands surrounding the Antarctic Peninsula, we settled into a routine that consisted of at least two excursions a day. Zodiacs or inflatable boats took us from the ship to land where we had time to wander around, watch the wildlife, take a hike and simply revel in the majestic scenery.

The expedition team was always on hand to point out sensitive, off-limit areas, as well as to explain about the environment and the creatures

inhabiting it.

The penguins were the main attraction on these landings. They squawked and waddled, fetched rock after rock for their nests, splashed in the sea during their food forays and basically went about their business as usual without paying much attention to their human admirers. Like paparazzi, we followed them, cameras clicking away, as we attempted to capture every last

comical pose. We never tired of watching and listening to these Antarctica celebrities. Most of the species we saw were either Adelie, Chinstrap or Gentoo penguins, and as it was December, they were still in the nesting stage. We were fortunate to spot one errant Macaroni penguin that seemed to have somehow gotten himself mixed in with the others. He stood out from the rest due to the bright yellow feathers on the top of his head.

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On land, the penguins have no real predators. In the water, however, they can become fair game for seals, sea lions and whales. There are also certain birds, such as the skua, that will snatch the penguins’ eggs if they are exposed. We witnessed this on a few occasions and you had to admire these birds for their prowess and quick action. Along with the skua there are other bird species that inhabit Antarctica, including blue-eyed shags, Antarctic terns, kelp gulls, storm petrels, albatrosses, cormorants, snowy sheathbills and an assortment of geese and ducks.

Only two of the landings we made had buildings of any sort on them.

At Hope Bay, there’s the Argentinean Research Station, and at Port Lockroy, there’s an extraordinary historical museum inside the old British Antarctic Survey hut. One room within the facility is also a post office and gift shop where you can purchase stamps, postcards and souvenirs. Mail sent from Port Lockroy can take from three weeks to three months to reach its final destination.

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Travel In addition to landings, we often took zodiac cruises along the coastline to get up an up-close look at the icebergs, bird rookeries and glaciers. Occasionally, we spotted seals sprawled across the glowing ice structures. Massive in size, they rarely moved from their frozen Barcaloungers. And then there were the whales. Sometimes we were lucky to see them while we were in the zodiacs; other times, we intently observed them from the ship as they spouted or fed on large amounts of krill. These small crustaceans are abundant in Antarctic waters and virtually all of the animals in Antarctica are dependent on the enormous populations of krill for their food, directly or indirectly.

When a large pod of humpbacks went by, it was akin to whales on parade – a magical Disney-like moment that felt unreal.

Depending on the cruise itinerary, Quark offers other optional activities, such as a one-night camp-out on land, kayaking, crosscountry skiing and even stand-up paddleboarding. There’s also the opportunity to do a polar plunge. I joined 50 brave folks for this challenge that involved jumping into the icy cold 28 degree water from off of the ship’s lowest deck. The

shock to your system when your body makes contact with this freezing aquatic milieu is indescribable. The good thing is that you are quickly pulled out, given a shot of vodka and wrapped in a towel before the whole experience actually registers. Those who successfully accomplished this feat are given certificates attesting to their insanity and have eternal bragging rights.

Back on the ship, there’s no time to be bored. Quark values the educational component and the expedition team is passionate about sharing its wealth of knowledge about everything Antarctica. They are enthusiastic, fun and caring individuals that have a deep, abiding respect for this wondrous continent.

In addition to the daily lectures, there are films, books about past explorations, maps, charts, photos and many resources for passengers.

And, of course, there’s time to just try to soak it all in and treasure this dramatic place – the only spot on earth that is still as it should be, untamed and untouched.

If you go: www.adventure-life.com/ antarctica

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Photos by Darren Setlow

Paul Bocuse and His Truffle Soup VGE

By Maralyn D. Hill

T

o understand why a luncheon at the Paul Bocuse Restaurant (L’Auberge Du Pont De Collonges) was so important and special to me, you to need to understand the reverence and admiration I have for this icon of the culinary and business world, Monsieur Bocuse. My dear friend and our host, French Master Chef, Hervé Laurent, knew and made

one of my dreams come true.

Paul Bocuse’s lineage of cooks dates back to the 17th century. However, for over fifty plus years, he has brought classic French culinary art to perfection. As a youth, he received the revered Meilleur Ouvrier de France (Best French Artisan). In his various establishments, he has collected

over fifty Michelin stars. The Paul Bocuse Restaurant has held three Michelin stars since 1965 – the longest in Michelin star history.

At the same time, he has promoted classical French cuisine worldwide.

Luna Delsol said in an interview: “He was the first chef to conquer Japan with and for French cuisine, opening several bakeries, patisseries and sales outlets for food products under his own label. Over more than three decades, he organized and coordinated with French cooking courses of the world-famous Tsuji occupational school in Osaka, in partnership with his late friend, Shizuo Tsuji.

“In 1982, with his friends Gaston Leôtre and Roger Vergé, he set up three restaurants and a bread and pastry shop at the French pavilion in Disney World in Orlando, Florida.

The establishments are now under the management of his son, Jerome, with the title of president and general director.”

Within Lyon itself, Bocuse has four brasseries downtown, the North, the South, the East and the West, and restaurants Fond-Rose and Marguerite. These offer different regional cuisines. With Hervé, in

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Epicure

2009, I dined at the North and the South. The combination of these six restaurants serves over two thousand meals daily. Bocuse always sees opportunities and does not hesitate to act. He now has introduced his take on French-style fast food in two Quest Express outlets, one in Lyon and the other in Villefranche-surSaône. And in a natural progression, he has ventured into the hotel business with his forty-room Docks Quest.

What first sparked my interest in this icon was the Institut Paul Bocuse, originally called the Paul Bocuse School of Culinary Arts.

I knew Hervé had taught there, and I knew several chefs who had received their credentials at the school.

Apparently Paul Bocuse is known for having as much respect for the people who work for him as the guests he serves. He expects the best and has the ability to inspire the best

from those who work with him.

Chefs who received diplomas from the Institute were talented, skillful and passionate.

In 2000, Hervé started suggesting that I attend Bocuse d’Or. Then, in 2008, he reminded me that Bocuse was aging and if I wanted to meet him, I had better attend. In 2009, I attended my first Bocuse d’Or and I’m hooked. It took a genius of a man to bring together this worldwide competition of young chefs to compete in what seems like a Culinary Olympics. I did have the opportunity to meet Paul Bocuse in 2009, and I will always be grateful. This year, 2015, marked its twenty-fourth year, and it just keeps getting better.

Hervé has shared some biographical information on Bocuse: He has always lived above the restaurant where he was working with his wife. Now, due to age, he is on the first floor, but still on site.

He was responsible for encouraging chefs to step out of the kitchen into the dining room to see responses and reactions to dishes.

He has focused on integrating regional foods.

To date, there is only one

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individual whom both the Culinary Institute of America and France’s Gault-Millau Guide have named Chef of the Century: Paul Bocuse.

What an achievement!

menu, I was ecstatic. Because I wanted to be sure I included the correct translation, I purchased the book, My Best, by Paul Bocuse, with the recipe printed out. The soup was divine.

Now, let’s get back to our luncheon.

Hervé had arranged this luncheon for Sherrie Wilkolaski and me. We drove four kilometers north of Lyon; the Paul Bocuse Restaurant backs up to the banks of the Saône, near the Pont de Collonges. It is open every day of the year. I don’t know what I expected, but I was overwhelmed by the colorful welcome. Both Sherrie and I were struck by the tributes to such food icons as Julia Child and James Beard.

Soup with Truffles VGE

When we stepped inside, the restaurant exceeded my expectations. I am not new to three-Michelin-star dining, but this was more than I could have imagined.

After we ordered, but before the kitchen got busy, we were able to tour the kitchen with Chef Gilles Reinhardt. It was buzzing with activity and we were delighted to have this opportunity. Our threehour-plus luncheon was one of the most relaxing and enjoyable ever.

I’ve included photos of our dishes, but I knew I had to order the Soup with Truffles. I first read a version of this recipe in 2011 and enjoyed the results.

But that was not like trying the real thing. This particular dish was created in 1975 for the president of France, Valéry Giscard d’Estaing, and his wife, at a luncheon given at the Élysée Palace. Several Michelin-star chefs were in attendance when Mr. Bocuse received the Légion d’Honneur on that occasion. When I saw the soup on the

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Serves 4 Preparation time: 30mins Cooking time: 30mins

Drink Pairing: Bollinger R.D. 1990 champagne, a Frédéric Émile Riesling vintage 2001 from the Trimbach domain, or a sherry.

2 cups (500ml) chicken stock 5½oz (150g) skinless chicken breast table salt 3½oz (100g) celeriac Heads of 8 button mushrooms, 1¼ inches (3cm) in diameter 3oz (80g) fresh truffles ¼ cup (60ml) white Noilly Prat 2oz (60g) cooked foie gras 9oz (250g) store-bought flaky (puff) pastry 1 egg yolk Preheat oven to 400°F (200°C).

Bring stock to a boil in saucepan.

Lightly salt chicken breast and place in stock. Leave (sic) it simmer for six minutes, then drain.

Put the stock for the soup aside.

Peel the celeriac and the carrot.

Cut the celeriac en matignon (first into ½ inch (12mm) slices, then into dice). In the same way, cut the carrot en matignon (first into ½ inch (12mm) slices, then into dice).

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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

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Cut the mushroom heads into thick slices, then into strips, and then dice. Mix them with celeriac and carrot.

Cut the truffles into ver file slices.

The quality of the truffles is important in this soup. If possible, choose fresh truffles. Out of season, use preserved truffles.

Allow 1oz (30g) of preserved truffles per person, instead of ¾ ounce (20g) of fresh truffles.

Mix the egg yolk with a tsp of water and a pinch of salt. Brush it over the pastry. Place in the oven, and cook for 20mins. Cut the edge of the pastry with the point of a knife. Serve at once. *To cut the pastry circles to the right size, measure the diameter of your bowls and add at least 1¼ inches (3cm).

Then place something round of that size (a bowl, a saucer, a metal disk)

over the pastry and cut around it.

This dish is relatively easy to make and delicious to enjoy. The U.S. does have a lot of truffles available in the Northwest, especially in Oregon. Many are native to Oregon and others have had starters from France.

I hope you’ve enjoyed my short tribute to Paul Bocuse and been able to vicariously enjoy our visit to his

restaurant through the photographs.

It would take a book to pay an accurate tribute to all of Monsieur Bocuse’s accomplishments.

Thank you, Hervé Laurent, for treating us to this magnificent afternoon.

Let me know if you make the soup or visit his restaurant.

Pour 1tbsp of Noilly Prat into each of four ovenproof porcelain bowls that hold 1-1¼ cups (250 to 300ml). Add 1 rounded tbsp of the vegetables en matignon, divide among the bowls.

IMAGES BY MARALYN D. HILL. PAUL BOCUSE IMAGE COURTESY OF WWW.BOCUSE.COM.

Cut the chicken breast into ½ inch (12mm) slices, then dice.

Divide it among the bowls.

In the same way, add the slices of truffle.

Cover with the stock, stopping ¾ inch (2cm) below the brim.

Roll out the flaky pastry on the work surface. Cut out four circles, 5-5½ inches (12-14cm) in diameter. *Place a pastry circle on each bowl.

Turn the edge down over the brim, pressing lightly to seal it.

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Executive Chef Kerry Heffernan

Exec Kerr

By Maralyn D. Hill

Times have changed in Ireland, the U.S. and New York.

The Irish started immigrating to the U. S. in the 1800s. Because they were fleeing poverty and hunger, they came as laborers and service staff, migrating across the country.

People used to say, “The Irish focus on potatoes.” Well, that is not true today. Whether you are experiencing an Irish chef or in an Irish restaurant, you will enjoy some fine fare.

Kerry Heffernan opened Union Square Hospitality Group’s Eleven Madison Park and in time, became partner.

This was after bringing 20 years of culinary excellence, experience and leadership to the kitchen on Central Park South at New York City’s South Gate and becoming known for his seasonal American dishes. However, Chef Heffernan did his due diligence around the world and in New York City at Montrachet, Le Régence, Restaurant Bouley, Sous Chef, working with Chef Tom Colicchio at Mondrian before landing his first job as Chef de Cuisine at One Fifth

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IMAGES COURTESY OF KERRY HEFFERNAN

When asking about a well-known Irish chef, many New Yorkers will think of Bobby Flay and his famous Mesa Grill NYC; Bar American burger places in Garden City, NY; Lake Grove, NY; Cherry Hill, NJ; Eatontown, NJ; or Paramus, NJ. He has certainly made his mark serving exceptional food, with a wide variety of prices and a dynamite television show.

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cutive Chef ry Heffernan Avenue. Under the direction of Chef Alfred Portale, Kerry designed the restaurant’s signature fish menu.

Kerry later became the Executive Chef of the Westbury Hotel’s famed Polo Restaurant.

At Eleven Madison Park, he introduced his elegant seasonal cuisine. Under his leadership, the restaurant continues to receive accolades with a tie with Per Se on “Zagat Survey’s Top 20 Most Popular Restaurants in New York,” The James Beard Foundation’s Award for Outstanding Service in America, Wine Spectator’s Award of Excellence and Esquire Magazine’s “Best New Restaurant.”

Chef is an avid saltwater fly fisherman and snowboarder. Kerry sees Central Park as a seasonal inspiration and ideal backdrop for his cuisine.

Kerry was kind enough to share a recipe with us -- unfortunately, no photo, but it is easy to envision.

Deconstructed Turkey Shepherd’s Pie

½ small bunch sage, shredded 1 bunch parsley, chopped

4 cups cooked diced turkey meat (light or dark, free of fat and skin) 2 cups white sauce (see recipe) 1½ cups cooked diced vegetables (optional)

In a 6-quart saucepan, gently heat sauce; check, adjust seasoning, if needed, as it warms. Place turkey and veggies in a microwaveable covered container, sprinkle with water to moisten; heat for 2mins,

Kerry is as involved outside the kitchen, with numerous philanthropic projects including: Share Our Strength, Project by Project, City Meals on Wheels, Kids for Kids and both the Central Park and Madison Square Park Conservancies. Kerry also serves as an advisor to seafood sustainability and conservation agencies. He was honored in 2012 as the commencement speaker at the Culinary Institute of America.

As a seafood expert and avid outdoorsman, Kerry has won numerous charity fishing tournaments. Two include the “Manhattan Cup” and the “Montauk Redbone.” He also seems to be a favorite on many TV shows, including: The Today Show, Good Morning America, Martha Stewart, CBS and CNN’s American Morning.

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Verbeena panna cotta topped with strawberries, crumbled butter cookies, mint leaves and a raspberry coulis on a white rectangle plate Apple infused honey crepe with whipped creme fraiche and thyme flowers on a white background

Littleneck and manila clams with sliced fingerling potatoes, sliced leeks and bacon garnished with thyme in a white sauce in a round white bowl Asparagus topped with minced egg, air dried beef, butter fried panko, a slice of a meyer lemon, dill and cardamon vinaigrette on a white background

Kerry Heffernan opened Union Square Hospitality Group’s Eleven Madison Park

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Fluke with asian greens in chili paste, leeks and fermented black beans on a flat white rectangle plate

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then “toss” and reheat for another minute. Add herbs to sauce, check seasoning, add warmed turkey, veggies and continue to heat on stove, gently folding with rubber spatula until just hot.

White Sauce* 2 quarts peeled pearl onions, cipollini or other small onion (leftover creamed or roasted onions work well) ¾ cup Carolina rice

2 quarts chicken stock 6 sprigs fresh thyme 1 cup heavy cream Method: *This is basically creamed onions, thickened with rice and pureed.

Put all ingredients except cream in a 6 quart saucepot; season well, simmer slowly until onions are cooked through and remove (if some of the overcooked ones remain, that is fine, too). Add cream to rice. For stock mixture; reheat to simmer, check seasoning.

Cool for ½ hour for safer blending.

Place in blender (in batches if needed) so that the mixture never fills more than half of the blender.

Puree slowly at first, then build speed, until completely smooth.

Potato Croquettes 3 cups leftover mashed potatoes For Breading

1 cup all purpose flour 2 whole eggs beaten with ¼ cup milk 2 cups panko breadcrumbs For Frying 2 cups canola oil Form leftover mashed potatoes into approximately 8 thin disks; brush each disk evenly with egg wash and dredge in flour and Panko mixture. Fry at a high temp until both sides are golden brown, carefully flipping between each side. Remove and drain on a plate with paper towels.

To serve, lay crisp sautéed potatoes in four bowls and spoon equal amounts of hot turkey mixture on top. Serve immediately.

To learn more about Executive Chef Kerry Heffeman go to www.kerryheffernan.com.

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Images: Jessica Pearl and Kristin Hettermann. Aerial Photo:

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Irish Restaurants In and Around New York City

By Maralyn D. Hill

C

hefs have come along way, traditional Irish cooking and new Irish cooking like Kerry Heffernan or Bobby Flay.

Most restaurants have Irish owners and they have taught the chefs, but do not want the guests or the media.

They like to keep them in the kitchen to preserve the integrity of the recipes. have Irish or Irish American owners who have taught the behind-thescenes chefs the traditional dishes they feature. I discovered them to be quite protective of the chefs’ names. I think they prefer not having to train new ones.

The list I’m focusing on is from a personal friend, Gail Gerson, who has dined and reviewed all of them. I’ve had the pleasure of visiting some of her choices, and they are always top notch.

Tracks Raw Bar & Grill (Penn Station) ranks high on Gail’s scale. It is a “Dining Car” and considered a great party buy, by her Press Club. When dining, it is almost like a train car designed by Charles Morris. It features railroad memorabilia, as well as a 110-foot bar constructed by Irish carpenters. Owners Cathy and Bruce Caufield

encourage you to linger and enjoy new and traditional fare.

Shamrock Inn of the Bronx--Owners Rosetta and Chris Lawless worked here many years before purchasing.

They focus on American cuisine with numerous Irish specialties. Drinks range from Manhattans and Martinis to Southwicks and Guinness beer.

There is always a good crowd, reasonable prices, and good food.

We are leaving New York, but only across to New Jersey, which is a daily commute for many of you to one of the old Irish restaurants with famous dishes. Blackthorn Restaurant & Irish Pub of Kenilworth is a favorite. It is a family affair with Eugene and Rosemary Gillespie, Karen who designed the menu, Eugene Thomas, who is the bar manager and Laura, (all Gillespies), along with talented general managers and chefs have created a team that ensures the success of any dining event.

Blackthorn prides itself on offering reasonably priced Irish and American specialties. Gail says, “This eatery is truly Union County’s best bang for the buck, with outstanding food, friendly service and dazzling homemade desserts. But the appetizers with top shelf ingredients and unique imaginative preparations are just wonderful.”

To list all the great and well known Irish or Irish-American establishments in New York City would take up the entire newspaper.

Personally, I’ve always enjoyed a quick meal at Rosie O’Grady’s. It gets three and four star reviews and the food is good, but not fancy. My affinity for it goes back to growing up and

hearing the song, “Sweet Rosie O’Grady.” It is amazing how one’s past can influence you not to be quite as objective as usual.

Please remember, you can always contact me and ask questions or request what you would like to see covered in the future.

Tracks Raw Bar and Grill

34th and 7th (Penn Station) New York City (212) 224-6350 www.tracksbargrill.com

Shamrock Inn of the Bronx 1729 Crosby Avenue, Bronx, NY 718 239-0190 shamrockinnbronx.com

Blackthorn Restaurant & Irish Pub of Kenilworth

615 N Michigan Avenue, Kenilworth, NJ 908 687-3311 blackthornpub.com/kenilworth/

Rosie O’Grady’s

149 West 46th Street, Manhattan, NY 10036 (212) 869-0600 rosieogradys.com

Mesa Grill NYC

102 Fifth Avenue New York City 212.807.7400 www.mesagrill.com

Bar American

152 W 52nd Street New York City 212.265.9700 www.baramericain.com/ new-york-city-restaurant/

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Cocktails

St. Patricks Day Cocktails

Amarula Mint Splash

St. Patrick's Surprise

1 shot fresh cream ½ shot amarula Cream ½ shot peppermint liqueur

1oz G'Vine Floraison gin ½oz blue curacao liqueur ¼oz white creme de cacao liqueur 1½oz freshly squeezed orange juice

Place all ingredients into shaker with ice, shake and strain into a martini glass.

Garnish with crushed peppermint crisp chocolate and add fresh mint.

BY JUNIOR MERINO

Foam: 1 egg white and a ¼ oz white creme de cacao – makes enough foam for 4 St. Patrick's Surprises.

St. Patrick's Day is more than green beer and leprechaun's. Why not give these St. Patrick's Day cocktails a try? Éirinn go Brách!

Black Opal

L'avant Scène,

BY JACQUES BEZUIDENHOUT

CREATED BY JOHAN LEJEUNE, FOUQUET'S PARIS

1½oz Partida Reposado 1½oz Guinness draft ½oz tawny port ¼oz agave nectar (Cut with water. So the agave nectar is cut with equal parts water) Dash of Angostura Bitters

2oz Calvados Lecompte 5 years old ½ fresh kiwi ⅓oz of kiwi syrup* 3 drops of grapefruit bitters 2 drops of aromatic poppy

Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with some grated or ground cinnamon powder.

*KIWI SYRUP: IN A POT COMBINE EQUAL PARTS WATER AND SUGAR, CUBE 2 FRESH KIWI AND ADD TO MIX. BRING MIXTURE TO A BOIL AND REDUCE TO SIMMER UNTIL SUGAR IS DISSOLVED. DOUBLE STRAIN SYRUP IN TO AN AIRTIGHT BOTTLE AND REFRIGERATE.

1¼oz Calvados Boulard V.S.O.P. 10 mint leaves ½ lime (cut into 4) 1tsp of brown sugar ginger ale In cocktail glass muddle mint, lime and sugar.

Add Calvados, ice, top with ginger ale and garnish with fresh mint sprig and lime wedge.

PHOTOS AND RECIPES COURTESY OF AMARULA CREAM, G'VINE FLORAISON, PARTIDA, CALVADOS, AND JOHAN LE JEUNE, FOUQUET'S PARIS

GUINNESS NOTE: TAKE A PINT OF GUINNESS BEFORE HAND AND USE A BAR SPOON TO STIR IT UP FOR ABOUT 30 SECONDS TO REMOVE SOME OF THE CO2.

In a cocktail shaker muddle fresh kiwi, add ice and remaining ingredients to shaker.

Shake vigorously, double strain into a Martini glass and garnish with kiwi slice.

Boulard Lime Julep

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Door County Fish Tradition and Tas Addition of Kerosene to fire LEFT Fish Boil “Boil Over” RIGHT Door County Fish Boil

Eagle Harbor Sunset courtesy of Door County Visitor Bureau/Jon Jarosh

D

oor County, Wisconsin is a pastoral peninsula with Prussian blue waters and verdant woodlands that seem to envelop your spirit and surround your soul. Peace and tranquility are its byproducts, with only the lapping of waves and sounds of seagulls interjecting their refrain.

In between the forests and lakes are numerous orchards of Door County’s famous cherry and apple trees — just begging to be picked at their ripeness. With its 298 miles of shoreline, the peninsula can be strangely reminiscent of New England; nevertheless, the county has its own traditions, largely emanating from a Scandinavian heritage, that make Door County decidedly distinctive.

The Tradition 84

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h Boil for ste

By Karin Leperi

Door County is reminiscent of New England

Master – a cook who knows the science and exact cook times for the boil, ensuring that both texture and taste are retained.

Lake Michigan whitefish are caught by local fishermen, sometimes that very day, and cut into small chunks. Red potatoes and onion, with salt is the only seasoning, are used to raise the specific gravity of the water.

Behind the restaurant is where all the magic begins. The Boil Master starts by explaining his technique, along with the simple yet special ingredients he will use.

Meanwhile, a huge black castiron kettle filled with water sits over a blazing wood-burning fire, waiting for the hiss, crackle, and pop of a red-hot fire to bring the water to a boil.

When the water comes to a boil, One of those traditions is the community fish boil, started by Scandinavian settlers more than 100 years ago as an economical way to feed the many mouths of fishermen and lumberjacks. Whereas trout or salmon was initially used, these days, white fish freshly caught from Lake Michigan is the preferred ingredient.

I was somewhat hesitant when I first heard we were going to a traditional Door County Fish Boil, as I am a reluctant eater when it comes to fish and bones. One bone and it is over for me. However, because the fish boil is a culinary tradition in Door County, I was anxious to see how it was done and to taste the results.

Our group headed for the Old Post Office Restaurant, part of the Edgewater Resort, in the beguiling village of Ephraim. (Many consider

the wire mesh basket containing potatoes and onions is slowly lowered into the pot. (Sometimes this is done in advance to save time).

Meanwhile, the Boil Master entertains the crowd with sea stories and humor, all the while looking at his stop watch to ensure just the right cook time.

After just the right amount of time, determined by experience gained from countless fish boils, the Boil Master adds mild whitefish steaks into the boiling pot. The fish cook for about 9-10 minutes, while funky fish oils separate and rise to the top of the kettle.

What happens next is the apex of the fish boil. Be sure to have your camera or cell phone in hand for the upcoming Kodak moment – when kerosene or fuel oil is added to the fire. This incendiary addition causes

this to be the best fish boil.) Though the restored building is where Ephraim’s post office was located in the early 1900s, these days, it looks more like a stately plantation rather than a restaurant. The interior is smartly done in cozy country, with hardwood floors and beautifully framed windows. The windows are important, because right across the street is Lake Michigan, where, if your timing is just right, you can watch the sunset over Eagle Harbor while you dine on traditional fare.

The Boil

It’s important to arrive about 30 minutes before your set reservation time, so you can watch how a fish boil is orchestrated. Besides being a culinary event, it is entertaining as well as informative. First, ingredients are assembled by a Boil

View of Door County Peninsula from helicopter

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S C A R T S School of culinary arts With french master chef hervĂŠ laurent

Graduates' placement is our success!

www.scarts.com.sv

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a “boil over” – a process where smelly fish oils that have risen to the top now spill over the side of the kettle, sparking a flame burst worthy of many snaps. Left behind in the kettle are whole and firm fish chunks, mild and without a fishy flavor. After the flame dies down is when these tasty morsels are brought into the restaurant for serving.

The Taste

White fish steaks, potatoes, onions, and coleslaw are plated for you. Your server then asks, “Would you like melted butter drizzled over your fish?”

(You can have it on the side as well).

Door County fall foliage RIGHT Old Post Office Restaurant Sign

Cherry Pie a la Mode at Old Post Office courtesy of Door County Visitor Bureau/Jon Jarosh

As mentioned earlier, I was a tad worried about my meal because of my aversion to fish bones. However, my fears were quickly swept aside when the wait staff offered their service in removing bones from the whitefish. I quickly took them up on their expertise. After being presented with nothing but filet morsels, I proceeded to dip my

boneless fish into the drawn butter.

One morsel in my mouth and I thought I was tasting lobster! I later found out that this is often referred to as a “poor man’s lobster.”

Choose from three types of homemade baked bread: lemon, pumpkin, and rye or have a taste of them all (My favorite was the lemon bread). A slice of freshly baked Door County cherry pie completes the meal. Though ice cream is extra, it is well worth it.

For those who just don’t like fish, alternatives are available. Just let the restaurant know when you make your reservation, but know that you are missing a special treat. Also, something to keep in mind is that the Old Post Office Fish Boil is located in Ephraim – a dry township.

Old Post Office Restaurant 10040 Water St, Hwy 42 Ephraim, WI 54211 920.854.4034

Traditional Fish Boil Dinner courtesy of Door County Visitors Bureau/ Jon Jarosh

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Farmbox Direct Reliable Organic Luxury

By Sherrie Wilkolaski

G

oing organic may have been your New Year’s resolution, or perhaps you are simply a fan of eating healthy and going local. There is a new in-home delivery service that has made it easy to eat organic and they deliver! Farmbox Direct is a “subscription based service that brings 100% USDA certified organic seasonal, and pesticide-free produce” right to your door. They deliver throughout New England and have plans for expansion. The service was founded by Ashley Tyrner, as an answer to her busy lifestyle in the fashion industry, and a busy mother. She recently sat

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I have personally experienced the Farmbox Direct service and it is wonderful. The fruits and vegetables were fresh and the variety kept my menu interesting throughout the week. It was so nice not to have to lug bags of fruits and veggies home from the grocer that week. They did the heavy lifting for me. Reliable organic luxury, at its finest!

I most certainly do remember the OMG moment! I was in the middle of Fashion Week, my caregiver for my daughter went out to Whole Foods to grab all of my daughters produce for the week. When I got home from my 18 + hour work day, I noticed not everything she had picked up was 100% USDA Certified Organic.

Not only was it a waste of money, I was not willing to have my child who is a self-proclaimed vegan since age one, eat anything less than produce that is 100% USDA Certified Organic.

Do you remember the moment when you had the idea for Farmbox Direct?

I want to make real, nutritious food a given in the diet of every

down with us to tell us the history behind Farmbox Direct, see her interview below.

American. By eating by the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

I want to lower the negative connotations of organic produce, and showcase the many health benefits of a fresh diet. I want to draw the ‘you are what you eat’ connection even closer to everyone I deliver to, one box at a time How did you fund the business?

When I working as a brand manager for a fashion designer, I had secured funding for his business, and I also took a percent of the brand for this. I sold my shares to the other

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two partners when I stepped down.

Farmbox Direct reaches customers throughout the northeast, what is the process of getting orders to someone in New Hampshire vs. New York?

We have partnered with FedEx. We basically have a box that is engineered to stay at 33 degrees during the shipment. It actually is much harder than it sounds to get that box from my warehouse to someone’s door! A lot goes into this logistically.

What is the behind the scenes process?

We actually house zero inventory.

We love the “Farm to Table” aspect.

Behind the scenes there is a bit of prep to get the box out the door, ordering, sorting through what farmers have in harvest each week, what’s the freshest, what’s the best, and how to design a box that will be appealing to cook with every week for people. A lot of thought I have to actually put into my weekly menu!

How do you ensure your products are organic and do you only work with local vendors?

We only work with vendors who are USDA Certified Organic, so there is

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Buy now at Amazon

Shop. Cook. Eat.

Katherine Frelon

To learn more go to www.katherinefrelon.com

Epicure zero confusion. We always try to first buy local, then source for items that do not grow in our area, or are out of season to grow in our area.

What does “organic” mean to you?

To me organic means “pure” or how food should be. Just food.

You shouldn’t feel at risk for health issues by eating “food”. So to me, organic means, “What food SHOULD be!”

Is it true you grew up on a farm?

Yes. I grew up between Illinois, and Arizona. My dad is a farmer in the Midwest, and my mother comes from a long line of farmers as well.

Having been raised on a farm and brought up by a family of farmers in the Midwest, I’ve come to understand how much care should go into the food we eat by those who grow it.

What is your favorite childhood memory?

I always loved going out in the combine with my Dad. I also was very fond of the John Deer riding lawnmower, I wanted so badly to drive, so I would offer to mow yards, just to drive the lawnmower.

What is the benefit of your service?

We make eating organic easy. We make a weekly menu, you’re allowed five substitutions so you’re not stuck with items you hate, and we deliver the box right to your door.

Where do you see Farmbox Direct a year from now? Five years from now?

Well, we are headed to a Series A fund to go national in the first quarter of 2015. We have also been in talks to go into the China market with Farmbox Direct. In five years: Well, I am currently awaiting Elon Musk to get people to Mars. If he figures it out, I will figure out how to get Farmbox Direct there as well.

What is your biggest challenge as

Ashley’s Top 5 Reasons to use Farmbox Direct 1. We make eating healthier organic, and local items affordable!

2. We deliver your items right to your door!

3. You are making a change for your health for the better!

4. You are supporting local businesses!

5. We pick the BEST organic and local items to bring to you each week!

a business owner?

Time management. I am a mother, a single mother at that, so it is very hard to juggle being a mom, and a CEO, but I am working on that.

Who is your competition?

Really no one. I actually am pretty lucky that I really don’t have a big competitor. There are companies who do “sustainable food” but I only will touch USDA Certified Organic.

What are your juicing boxes?

They are designed for people who juice on a regular basis, and designed around different detoxing methods with different produce.

I started the juicing boxes, as I am an avid juicer.

How does a customer know what they will get in their box?

Each Saturday I make the new menu.

Then the customer logs into their account, and is able to make any substitutions they would like so that their box is customized to their liking.

What is your favorite fruit?

Mangos! I like to add a tad of spice to my mangos. Chili Power, with a dash of lemon.

What is your favorite vegetable?

I love the fall, so I am a HUGE squash fan. ALL squashes To learn more about Farmbox Direct go to www.farmboxdirect.com.

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Impact of Temperature on Wine

By Gabriel Matagne

I

n an article published in a major wine publication, Decanter, in February 2013, Christy Canterbury MW is reporting the conclusion of a study by Christian E Butzke from the Department of Food Sciences of Purdue University: “Wine is aged to allow chemical

reactions to occur. At a consistent, typical cellar temperature of 13°C, they materialise gradually. At higher temperatures, the processes accelerate and at different rates.

A study by Butzke shows these processes begin in earnest over

16°C. Damage includes oxidisation, browning and a change of aroma and flavour. Extremely low temperatures, assuming the wine does not freeze, can also affect aromas and flavours in the wine. Wine that has not been tartrate-stabilised may drop its (harmless) colourless crystals.

Village of Margaux

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Wine & Spirits Technology and cost of temperature monitoring

Monitoring temperature is simple and affordable. Sensors are using Radio Frequency Identification (RFID) others are not but they all monitor shipping and storage temperature very precisely. Two examples of temperature sensors from Thermoveritas and Eprovenance.

A search on Google will reveal just how vast the offer of temperature sensor is. Temperature sensors can be purchased for less than USD 40, a fraction of the price of investment grade case of wine.

Chateau Margaux cellar ABOVE 5 Temperature fluctuation

Awareness of these issues has vastly improved. Active shipping standards must be developed.

Christy Canterbury addresses this in the article, Moving wine: a risky business.

About Temperature monitoring and quality preservation

Temperature monitoring is widely used in the cold chain of low value perishable products but is rarely used for wine shipping. For food safety purposes, the integrity and quality of cold chain products is a prerequisite for many food producers and traders, the article, Alarmed temperature loggers an essential for Gower View Foods looks at butter cold chain, published by “Food Processing”, numerous other example can be mentioned.

The temperature of butter, frozen chicken and ice cream is monitored but it is concerning to see that Château Pétrus, Château Haut Brion or Domaine de La Romanée-Conti and less expensive wines are not on the watch list.

The issue of temperature transparency for fine wine: the problem of shipping cost

If low value perishable products like butter or frozen chicken can enjoy temperature controlled shipment and temperature monitoring solutions, so why can’t high value fine wine too?

In an article of reference, What Happens to Your Wine en Route, written by Jancis Robinson published in the FT and on her blog in 2008, the author is revealing that most of wine shipped in the UK are shipped from France in standard trucks and not temperature controlled trucks.

Quote “I asked Chris Porter of fine wine forwarders Porter & Laker, a subsidiary of the wine shipping specialist Hillebrand, how common it was for British wine importers to use reefers or any other form of temperature-control such as their special thermo-liners, insulated units or even a thick blanket which can be quite effective and much less expensive than a reefer, which cost around £2,000 for a shipment of around 1,000 cases. He told me it was “surprisingly uncommon” even

Temperature controlled warehouse

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Wine & Spirits Chateaux Margaux

for fine wines and that his company has only a handful of requests a year for such careful treatment of even the most expensive wines.” Unquote.

Reefer in Burgundy

Temperature controlled trucks and vans are mainly used for top Burgundy wine. Producers like Domaine Leflaive among other will never allow their wine to be

transported in standard trucks: merchants have no other choice but to comply. Top producers are fully aware that their reputation also depends on the type of trucks used.

Reefer in Bordeaux

Things are different in Bordeaux as there is the “négociant filter”: the producer sells to the négociant and the négociant sells to traders and

merchants. Wines are generally collected by merchants/ traders at the négociant warehouse in Bordeaux. The producers are generally not aware of the type of equipment used and cannot s top non-reefer shipment from happening. The négociant cannot interfere with his client shipping decision/ quality approach.

temperature on wine is a matter of tasting skills. Provided that the wine has not been exposed to extreme temperature for days or week, the product will still be drinkable. In case of minor loss of quality from 5% to 25%, would a customer with average tasting skills notice the difference on a wine he has never tasted before?

Wine temperature transparency

Far from the lavish wine tasting there is the cost effective and non-transparent world of wine shipping. Wine lovers/ collectors and investors paying 100% of a price should receive 100% of the quality they are paying for.

It seems that exposing wine to ambient temperature during long transit is acceptable for most wine traders and merchants, it is therefore easy to see why temperature monitoring is not a priority. From a trader’s point of view, temperature transparency is more of a problem than a solution as the immediate impact of transparency will be the increase of shipping and storage cost, higher insurance cost and greater liability.

Tasting skills

Understanding the true impact of wine shipping or storage

If low cost perishable can be found in your local shop there is a high probability that one day you will also receive delivery of your fine Bordeaux at the correct shipping temperature too.

Note: Author Gabriel Matagne represents Thermoveritas and uses the warehouse shown in the photo that belongs to Dartess.

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2015 Wine Trends to Watch for

By Liz Palmer

W

ine consumption in the US has substantially increased since 2000, with some bumps in the road due to recession.

With the renewed optimism in the US economy, spurred on by the strengthening dollar, the trend of

purchasing more premium-priced wines has resurfaced. The wine industry continues to innovate and impress. Wine consumers are now more educated, interested and adventurous – this makes 2015 the year to experiment! Watch out for these seven trends:

Trading Up – wine sales have

increased in the $12 – 30 range and are expected to continue with the strong dollar, lower oil prices, and desire for more premium products

Sparkling wine is “In” – up 7% in

2014, and will continue to grow.

Champagne now finds a spot at the dinner table. Shipments to the United States have been climbing steadily since 2009.The Reason is?

Grower Champagne. As more Champagne comes ashore, Americans are finally realizing that no other wine is as versatile. So this year, watch for retailers and sommeliers to start promoting Champagne as an affordable luxury that elevates even the simplest of dishes.

Red Blends are still very popular - opportunity for higher-priced red blends.

Most popular varietals will continue to grow - Cabernet Sauvignon, Chardonnay, Pinot Grigio, Pinot Noir and Sauvignon Blanc from New Zealand.

Rose over $12 performed well this past year, and is expected to continue into 2015.

“Eco” Wines slowly gaining more attention with 16% of US wine consumers now looking for these labels. Potential increases for sustainable, organic, and biodynamic wine as consumers grow more concerned about environmental issues.

Social Media and Wine Apps

- Social media is being adopted in large numbers by American wine consumers with 80% reporting they use Facebook, 41% YouT ube, 39% Twitter, 28% LinkedIn, 25% Google+, 24% Pinterest, and 20% Instagram - with 13% frequently using social media to get information about wine, look up wine pricing - 76% of own a smart phone and around 24% using wine apps.

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Wine & Spirits

T

Whiskies and Bourbon Are In Vogue

here is new intelligence on the wine and spirits business thanks to an IWSR survey commissioned by Vinexpo.

Some key findings include:

Cognac and Armagnac find new markets in Asia, and sales rocketed by 19% from 2009-12. While 2013 growth in the region has been curtailed by the Chinese government’s anti-corruption legislation, five-year forecasts remain positive (+3.5%). Healthy sales are particularly expected in America, the biggest market for cognac exports.

Spirits are rising, with Asia-Pacific the world’s top consumer. Global spirits consumption increased 19.1% between 2009-13. This growth is

expected to continue at a 3% rate.

Asia-Pacific accounts for 63% of the world’s total spirits consumption.

Whiskies and bourbons are back in vogue and projected to rise 8.8% and 19.3% respectively over the next five years. Russia, Brazil, Mexico, India and Poland are a driving force.

Vodka consumption is leveling. It still holds its position as the leading “international” spirit (the #1 spirit, Baiju, is consumed mainly in China), but demand is stabilizing.

expected to rise to 8.9% by 2018.

Cava sales, spurred by growth in imports to Belgium, Nigeria and France, escalated by more than 100,000 cases in 2013. Prosecco exports doubled. Meanwhile, Champagne consumption fell by 1.4% globally in 2013, due primarily to shrinking demand in France, the U.K. and the U.S. Sales are rising, however, in several key countries,

including Australia and Japan.

Red wine continues to dominate, representing 54.8% of all still wine consumed in 2013, even as reduced demand, primarily in China, drove worldwide consumption down by 19.8 million cases For more details go to www.theiwsr.com/.

As Champagne consumption dips, other sparkling wines drive growth.

In 2013, sparkling wines (excluding champagne) accounted for 8% of the world’s wine consumption – and are

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In Cali The B America

By Jenna F

100

ifornia Best Of a’s Grape

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Francisco RANDY CAPAROSO, COURTESY OF LODI WINEGRAPE COMMISSION

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E

very wine name makes us think of a place. Riesling? Germany.

Albarino? Spain. Chianti?

Tuscany. Zinfandel? California.

In fact, Zinfandel has been called America’s grape, because it was long assumed that it was found only in the United States. Although DNA tests have confirmed that it is actually crljenak kastelanski, a Croatian grape, Zinfandel, that has thrived in the U.S. and is now one of California’s best known wines.

Despite any association with the sweet white zins made popular in the late 1970s, Zinfandel grapes can create complex wines that any wine lover should take note of. In California, Zinfandel thrives in the warm, dry climate of most of the state’s wine regions; California’s long, dry summers mean plenty of sun yet cool nights, a great combination for ripening wine grapes.

California’s ideal growing conditions mean that Zinfandel has been successful here for many years, which now means that old vine Zinfandel dominates. These old vines, some more than 100 years old, allow for a richness in flavor and more uniqueness between vineyards to develop.

From Sonoma County

Sonoma County, especially the hillside vineyards of the Dry Creek area, produces some of California’s textbook Zinfandels--balanced wines that exude bold aromas and Zinfandel fruitiness.

An elegant zin from 80-year-old vines. Berry and mild spice aromas, fruit-forward flavor with soft tannins and an elegant finish, this is a classic Sonoma County Zinfandel. The 2011 is sold out, but the 2012 is available at www.garyfarrellwinery.com.

Harvest Moon 2012 RandyZin Harvest Moon Winery specializes in lower alcohol Zinfandels from Sonoma County’s Russian River Valley. Besides a couple of 100% Zinfandels and a late harvest dessert zin, the winery also makes the RandyZin blend. A bit of Sangiovese is added to the Zinfandel to lower its acidity, making it a wine to enjoy now; $28 available at harvestmoonwinery.com.

Other notable Zinfandels from Sonoma County include Quivira, Ridge Vineyards, and Ravenswood.

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From the Lodi AVA

Zinfandel reigns in Lodi, where old vines have been carefully tended by families for decades. The hot summer days and cool nights help this grape thrive, and the differences between micro-regions in the Lodi AVA give distinctiveness to the many zins made here.

When visiting Lodi wine country, look for small boutique wineries that are producing high-quality, hand-crafted wines at a good price point.

Fields Family Wines 2012 Sherman Family Vineyards

Old Vine Zinfandel The aim at Fields Family Wines is to make wines that reflect the vineyard that they come from. Their minimalistic approach to winemaking allows the grapes to shine, which has made their wines some of the highest regarded coming out of Lodi. The Old Vine Zinfandel is an elegantly balanced wine, displaying classic old vine zin characteristics with a clean finish; $26 available at fieldsfamilywines.com.

St. Amant 2012 Old Vine Zinfandel, Marian’s Vineyard From just 8.3 acres of 100-year-old vines grown in the fine sandy soils of Lodi, this distinctive Zinfandel is a classic old vine zin; rich berry and chocolate aromas, berry flavors with

balanced spice, and a long fruit finish.

This 100% Zinfandel sells for $24, available at www.stamantwine.com.

McCay Cellars is fortunate to have several vineyards in the Lodi AVA, each yielding grapes with unique characteristics that reflect the terroir. Winemaker Mike McCay prefers a hands-off style, so the grape really shines in each of his zins.

While it’s possible to try about 5 beautifully different Zinfandels at the McCay Cellars tasting room, the Trulux Zin was the winner for me; a supple yet complex wine with spicy, earthy and fruit-forward flavors of raspberry and blackberry. All of McCay Cellars’ Zinfandels are available at www.mccaycellars.com.

Xxxxx xxxxx From L-R Gary Farrell 2011 Zinfandel, Russian River Valley; Klinker Brick Old Ghost 2012 Old Vine Zinfandel; McCay Cellars 2011 Trulux Zinfandel Opposite page Harney Lane 2012 Lizzy James Zinfandel

One of the best known producers of Zinfandel, Turley makes several single-vineyard Zinfandels from specially-chosen old vines in Napa Valley and Lodi. Their Zinfandels reflect the terroir of each specific area. Try the Hayne Vineyard and Kirschenmann Vineyard for interesting, balanced zins, or the juvenile for a blend of young vine Zinfandels; available at order. turleywinecellars.com or on wine sales websites.

Want to know more?

If you’re interested in learning more about Zinfandel, follow the Lodi Native project. This collaborative winemaking project of several winemakers produces Zinfandels

Mikami Vineyards 2011 Zinfandel This newcomer to the Lodi winemaking scene uses grapes from a family-owned vineyard. The Mikami 2011 zin is smooth and elegant, yet demonstrates what makes Zinfandel unique--bold berry flavors with a touch of spice. Only 125 cases were produced; find out how to get your hands on their wines at mikamivineyards.com.

This blockbuster of a Zinfandel recently won two awards at the Indy International Wine Competition--wine of the year and best of class. The flavors are decadent yet bold--almost exotic spice and anise make it easily recognizable as coming from old vines.

Sold out, but watch for future vintages. www.klinkerbrickwinery.com.

with the aim of showcasing the distinctiveness of vineyards (many of them dating back to the 1800s, in the Lodi AVA). Participating winemakers must follow minimalistic winemaking methods, such as using native yeast fermentation and not using new oak, so that the terroir of each vineyard becomes the focus.

These highly acclaimed wines are available for purchase at www. lodinative.com. New releases will be available in Spring 2015.

Zinfandel Advocates & Producers is the place to learn more about California Zinfandel; they also host annual tasting events, including the big Zinfandel Experience in late January in San Francisco. www.zinfandel.org/.

Another award-winning Zinfandel from Lodi, this wine is made from grapes in the family’s 110-year-old vineyard. This is an elegant, balanced wine with plenty of dark berry and baking spice flavors and a smooth finish; $35 available at harneylane. com.

Other areas of California

Three Wine Company 2011 Live Oak Zinfandel From 125-year-old vines grown in the sandy soils of Contra Costa County (Bay Area), this light, smooth wine has a nice boysenberry fruit flavor.

Their other Zinfandels are also nice; $34, available at store. threewinecompany.com.

Turley Wine Cellars, Napa Valley

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The Pristine bounty of Kangaroo Islands food

By Richard Cornish

This is a royalty-free story from The Lead South Australia, a news service providing stories about innovation in South Australia.

K

angaroo Island sits in cool water of the Southern Ocean that wells up from Antarctica. Crystal clear, the sea appears azure blue as it laps the golden sandy beaches and pounds the rugged rocky cliffs.

Surrounded by water KI, as the island is known, enjoys a mild microclimate perfect for holiday making and growing superb food.

The 150-kilometre-long island has 540km of coastlines and sits at the heart of one of the world’s best lobster fisheries.

The rugged rocks that dominate the southern shoreline of this, the third largest island in Australia, make an ideal underwater habitat for southern rock lobsters. Their luscious, flavoursome sweet flesh is determined by their rich diet of abalone, mussels and crabs. Here

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they are commercially harvested using traditional ‘cray pots’ and processed onshore or exported live.

One of the most trusted names in the seafood game is Ferguson Australia, owned by third generation fishers Debra and Andrew Ferguson.

The Fergusons bought their first fishing boat over forty years ago when they were a young married couple. Through hard work and determination, the couple has developed the industry in the area, expanding upon live lobster export by processing lobster into frozen picked meat, tails and medallions.

The medallions are generously portioned, thick cross sections of the tail including the shell for presentation and flavour, and popular with international customers.

Restaurants at locations including Hong Kong’s renowned Dotcod, the Hong Kong Cricket Club and The Venetian in Macau all serve Ferguson Australia lobster medallions.

“We have incredible seafood here in South Australia and around Kangaroo Island,” says Debra Ferguson, passionate about the quality of her products. “It’s due to the rich, pristine waters from Antarctica.”

Her company also harvests king crabs that are exported to China and sold into the market. “We are looking forward to the free trade agreement so we can keep our brand [and therefore identify its Australian origin] on the crabs.”

Ferguson Australia has a processing plant near Adelaide airport and will pack seafood for those travelling both domestically and internationally.

For those who find themselves on the island itself, the Ferguson shop at Kingscote, the major town on Kangaroo Island, is considered a must-see. Visitors can buy fresh lobster and a range of their other fresh seafood direct.

Kangaroo Island is also renowned for freshwater crayfish. Called marron,

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these large native crustaceans are raised in farm dams then purged in clean fresh water at Andermel Marron Cafe. Here visitors can buy whole fresh marron or sit down and enjoy a meal of this sweet and delicately flavoured crayfish along with a glass of wine from Two Wheeler Creek Wines.

This modern building, perched in the green rolling hills, is just one of over a dozen farm gate experiences that can be found at the Kangaroo Island Farm Gate and Cellar Door Tour. This self-guided tour also includes visits to The Oyster Farm Shop, where one can buy the deliciously flinty Kangaroo Island Premium Oysters and Kangaroo Island Lavender Farm serving freshly baked scones redolent with the aroma of their farm grown lavender flowers.

Many of these producers come together at the monthly Kangaroo Island Farmers’ Market held on the first Sunday of every month in the village of Peneshaw.

Covering great swathes of the island are fields covered in golden grain and paddocks filled with broad beans. The aroma when they flower fills the air with a heady perfume in the winter months. Because of the island’s maritime climate, the grains grown on the island, particularly wheat, ripen slowly, giving them time to develop flavour and nutrients.

Making the most of the local climate is King Island Pure Grain, a previous winner of the National Australia Bank’s Agribusiness Award for Excellence for ‘Australian Farm Journal Rural Enterprise’.

Managing Director Neil Pontifex works with 40 experienced local farmers who grow wheat, broad beans and non-genetically modified canola for King Island Pure Grain. These farmers minimise their chemical use and maximise their food safety.

“There is a culture of agricultural excellence on the island,” says Pontifex, “and the farmers know that the premium they are paid for

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their grain (and seeds) depends on their record keeping diligence so we can guarantee paddock to plate traceability.”

King Island Pure Grain’s non-GM canola is exported to Japan where it is crushed and used by Pal System, a cooperative food buying group that delivers premium clean safe food to customers’ homes. The broad beans are exported to Asia and deep fried and seasoned and make nutritious snacks.

Another business making the most of the island’s bounty is Kangaroo Island Spirits. This artisan distiller harvests wild native juniper (Myoporum insulare) and blends it with other hand roasted botanicals, many of which are grown on the island.

This mix is infused into basketdistilled spirit to create their Wild Gin, a smooth and aromatic gin that has won medals at the New York International Spirits Competition, and the Hong Kong International Spirits Competition. A new still has been commissioned specifically for

export production and will be on line

by June 2015.

“We have been overwhelmed with international requests for our products,” says owner John Lark referring also to his vodka and liqueurs. Kangaroo Island Spirits are used in top bars across Australia where mixologists are incorporating them in their best concoctions.

One of King Island Spirit’s most popular liqueurs is made with Kangaroo Island Honey, unique as the honey bees on the island are the Ligurian strain of European honey bees. They arrived in the late 1880s and remained protected due to an 1885 act of parliament that declared Kangaroo Island a sanctuary, prohibiting other bees from the island. As a result, the population here is the only genetically pure line of Ligurian bees in the world.

Small honey producers on the island such as David and Jenny Clifford from Clifford’s Honey Farm have an operation of just 300 hives which they move about the island chasing

the honey flows from the native trees such as mallee and bottle brush as well as the crops like canola and broad beans. The quality of the honey is outstanding, naturally clear and aromatic with delicate savoury notes. The Clifford’s do minimal processing to get the honey in the jar, never pastuerising the honey and only filtering it. The honey is so rare and highly regarded that is has been recognised by Slow Food’s internationally renowned Ark of Taste program.

Kangaroo Island is in fine company when it comes to wine, being included in the internationally recognised Fleurieu GI or Geographic Indicator.

Although small, producing just 7000 dozen bottles, The Islander Estate has a broad reputation, being founded by Bordeaux born and trained Jacques Lurton. Here are produced estate wines, the signature being The Investigator, based on cabernet franc.

The Islander Estate exports to United Kingdom, Canada, France,

Germany, Denmark, Holland, Finland, Poland, United Arab Emirates, New Caledonia, Hong Kong, Macau, China and New Zealand.

“It’s the wonderful influence of the sea that unites the region,” says Kangaroo Island Distillery’s John Lark, referring to rainfall and cooling sea breezes.

The fact this region is one of the most beautiful in South Australia, with its azure sea and gold coloured cliffs, means that this little piece of the world has become known abroad far beyond its stunning beautiful shores.

Two great times to sample the delights of Kangaroo Island are during the annual Kangaroo Island Cup horse race (13-15 February 2015) or the Kangaroo Island FEASTival of food of wine (1-8 May 2015).

This story is one of a five-part series from Australia Unlimited profiling Australian destinations and premium food and wine exporters from those regions.

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Sambuca con la mosca (literally, “Sambuca with fly”) Enjoy this traditional preparation of Molinari Sambuca Extra neat with three floating coffee beans, representing health, happiness, and prosperity.

Ginger Molinari 1oz Molinari Sambuca Extra ½oz lemon juice ginger beer Pour Molinari Sambuca Extra and lemon juice into a Collins glass filled with ice.

Top with ginger beer and stir.

Molin Samb

Cocktail R Five Reasons to Choose Molinari D uring the cold weather months, we often reach for food and beverages made with winter spices to warm up our palates.

Star anise, the most strikingly beautiful of all the winter spices is the prominent flavor in Molinari Sambuca Extra, the best-selling Sambuca in the world.

Here are five key reasons to choose Molinari when looking for an anise-based liqueur this winter

1. The Original

Molinari Sambuca Extra is the oldest commercial Sambuca, the one that created the category. This elegant, anise-based liqueur was the brainchild of Angelo Molinari, an Italian spirits merchant, in 1945. Molinari Sambuca Extra began like many worldwide sensations, humbly with just one

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person and his exceptional expertise and unfaltering determination. After working as a spirits merchant in Northern Lazio during the 1920s, Angelo was inspired to use his experience to develop his own product and company. In 1945 in Civitavecchia, Italy, Angelo already a wellrespected mixologist, created what was to become one of Italy’s most celebrated institutions: a smooth, full-bodied liqueur he proudly named Molinari Sambuca. The recipe Angelo developed continues to be a closely guarded secret by the Molinari family. Only one family member in each generation is entrusted with the secret formula to blend Molinari Sambuca Extra.

2. Family Run

Today, Angelo’s children and grandchildren maintain the Molinari legacy with the kind of

care that can only come from a family-run business. They continue to adhere to the original recipe created by Angelo that has made Molinari the best-selling liqueur in Italy and the most asked-for Sambuca in the world.

3. Only Official “Extra”

In 1970, Molinari Sambuca was declared “Extra” in an official statement made by Italian Judge Peruzzini. This prestigious denomination praised that its ingredients were of the highest quality and distinguished Molinari from its competitors. While some include the word “Extra” on their label, Molinari Sambuca Extra is the only brand with this honor authenticated by an official judgment.

4. Quality

Over the years, Molinari Sambuca Extra became a sign of quality in Italian restaurants in the United States and around the world. In the 1950s and 60s, Molinari quickly became the darling of the jet set during “La Dolce Vita,” when the chicest met the richest and most famous on Via Veneto and Sophia Loren battled Gina Lollobrigada for the title of the most luscious Italian bombshell. It is said that Frank Sinatra drank only two spirits back then: Jack Daniel’s before dinner and Molinari after. An enterprising salesman who gifted Mr. Sinatra with a case after learning of his affection for the brand, was the recipient of a warm thank you from “Old Blue Eyes,” a letter the Molinari family still has a in

nari buca

Cocktails Collins Molinari Molinari Caffe Continental 1oz Molinari Sambuca Extra 1oz fresh brewed espresso, chilled 1oz whiskey Shake all ingredients with ice and serve in a cocktail glass.

2oz Molinari Sambuca Extra 1oz lemon juice 3oz sparkling water 2oz fresh cucumber Muddle the cucumber in a mixing glass.

Add Molinari Sambuca Extra and the lemon juice.

Shake well with ice and strain into a Collins glass filled with ice.

Top with sparkling water.

Recipes

their vaults today. The brand’s remarkable flavor grew to attract a large following around the globe. Today, it remains the best-selling Sambuca around the world and especially in Italy. With the company growing every year in terms of value and volume, Molinari’s popularity and prominence remain unparalleled. Molinari continues to maintain its superior style and taste even as other companies try to emulate its delicious, aromatic elegance.

5. Natural Ingredients

Molinari Sambuca Extra is produced only with the best ingredients including pure grain alcohol, distilled multiple times in Italy; pure sugar beet, the best for solubility and purity; 100% star anise from Asia; and a secret mixture of herbs and spices. All ingredients are natural and never GMO (Genetically Modified Organism). The base of the liqueur consists of essential oils extracted through steam distillation of the seeds from the star anise. A concentrated solution of sugar and other natural flavors are added, of which Molinari closely guards the recipe.

Molinari Sambuca Extra (SRP $25.99/750ml) may be enjoyed neat in a cordial glass with three floating coffee beans (a symbol of the Holy Trinity as well as health, happiness, and prosperity), as an accompaniment to espresso called “Caffè Corretto,” and in cocktails. www.molinari.it/

Molinari Editors Notes

Recently Luxe Beat Magazine held a private Sambuca tasting for a few of our colleagues with a focus on the Molinari brand. Our judges are avid Sambuca drinkers, each with their own favorite variety, but in general, all were open to experimenting.

The tasting started out with a Sambuca con la mosca cocktail, or translated Sambuca with a fly.

Molinari served neat with three coffee beans. Next, the group did a blind taste test and compared it to their standard brand. We were unable to obtain permission to promote the competing brand and are unable to mention the name directly. We can tell you that all of the Sambuca judges chose the Molinari brand as their favorite, in this setting, and they would all drink it again.

Comments from the judges:

Judge #1: “Molinari has a thick, almost heavy feel on the tongue that is quite satisfying.”

Judge #2: “There is a strong direct taste of the liquor that just gets right to the point.”

Judge #3: “It is what a Sambuca should be. Delicious.”

Thank you to Molinari for providing the samples. www.molinari.it/

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Unexpected in New Orleans The National World War II Museum

By Debi Lander

P

eople flock to New Orleans to indulge in decadent food, nightlife, music and fantasy.

Some are drawn to ghost and cemetery tours, others by the history and architecture of the French Quarter. However, the National World War II Museum is perhaps the least likely attraction you’d expect to find in New Orleans.

And, perhaps the best. No beads, glitz or rolling good times - just honest storytelling about a horrifying war in the past. The WWII museum is a world class institution, one that deserves international fame. You’ll find it in the Downtown area just beyond the Pontchartrain Expressway. I felt honored to have spent a few a hours there. I suggest you make it a full day.

My Dad fought in WWII, but today’s Millennials have fewer connections to the war and their children are far

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removed. What is so important and special about this particular museum is the way it tells the story. They use the latest technologies in film and interactive displays in ways that appeal to all generations. The message is poignant and powerful: the emotional tale of countless struggles and lives lost battling for freedom. Ye, the museum brings the conflict to us in a way that promotes understanding and appreciation.

layered environments and firstperson accounts, from the trenches to the Home Front, read by Brad Pitt, Tobey Maguire, Gary Sinise, Patricia Clarkson, Wendell Pierce and others.

Enter the Solomon Victory Theater to see Beyond All Boundaries, a 4D journey through the war. Narrated by Executive Producer Tom Hanks, the experience is much more than sitting back and watching a movie. The dazzling effects literally shake you in your seat, snow falls on your head and a chill envelops your body. A large wraparound screen shows computer- generated imagery, moving sets and scenery, multi-

The National WWII Museum in New Orleans first opened on June 6, 2000, as The National D-Day Museum. Founded by historian and author Stephen Ambrose, the Museum tells the story of the American Experience in the war that changed the world: why it was fought, how it was won, and what it means today — so that all generations will understand the price of freedom and be inspired

When the show ended, I had to remain in my seat and compose myself. If this presentation doesn’t bring you to tears, I suspect nothing will. I only wish everyone could see it.

by what they learn.

In 2003, Congress officially designated New Orleans to be home of America’s National WWII Museum.

Funding went through troubled times, but numerous fund-raising campaigns and corporate donations made it possible. Today you’ll find an array of buildings on the campus,

History

US Freedom Pavilion exterior

including the Louisiana Memorial Pavilion, showcasing the large artifacts of the war and exhibits on D-Day, the Home Front and the Pacific; the Solomon Victory Theater, the 4D theater showing the exclusive Tom Hanks production, Beyond All Boundaries; the Stage Door Canteen, where the music and entertainment of the “Greatest

Generation” comes to life; the John E. Kushner Restoration Pavilion, where staff and volunteers restore artifacts in public view; The American Sector restaurant and Soda Shop offers delicious onsite dining options; and the new US Freedom Pavilion: The Boeing Center, where exhibits and interactive experiences paint the picture of a nation

mobilized for war.

I toured the exhibit area (opened in December 2014) called the Road to Berlin in the European and Pacific Theaters pavilion. First I answered a few questions on a digital screen and received a credit-card like-dog tag for a soldier in the war. I followed his journeys by touching

the dog tag to reader stations.

I moved along through immersive galleries that recreated actual battle settings and villages — crumbling walls, bomb-torn rooftops, icy pathways where I could almost hear snow crunch under my feet, and a chillingly realistic soundscape. The museum includes period newsreels, video histories, interactive kiosks

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Kushner Restoration Pavilion

and tag-able digital displays that dive deeper into the story.

The result is a layered, multimedia experience that invites exploration and connection. I walked in the shadow of Normandy’s dense hedgerows; I went into a mission briefing with the Bomber Boys as they were planning air strategy; and I saw sentimental personal artifacts like items carried by GI’s in their wallets, pieces of jewelry, pin-up art and photographs scattered over real Normandy sand.The Road to Berlin is a whole new way to understand America’s story of the war in Europe, Africa and the Mediterranean and one I will never forget.

Unfortunately I did not have enough time to take in the highly regarded submarine encounter. Be sure to plan ahead for this site because it sounds extraordinary. The website description reads: Final Mission: The USS Tang Submarine Experience places visitors aboard the most successful submarine in World War II for its fifth and final war patrol on 25 October 1944. They relive the last epic battle of the USS Tang and feel a deeper appreciation for the bravery and sacrifice of those who served in the intense, confined world of underwater warfare.

The story of the USS Tang’s final mission is told in the context of the US Navy’s evolution of tactics in submarine warfare. Initiated with

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History

Beyond All Boundaries

Road to Berlin

Memorial Bricks

the USS Wahoo, then carried further by the Tang and her commander, Richard “Dick” O’Kane (who had served as the executive officer on the Wahoo), this new strategy employed dangerous, risky engagement with the Japanese on the surface of the ocean. The result was devastating losses to Japanese shipping. But with increased effectiveness came increased vulnerability and, for the USS Tang, a high ultimate cost.

Final Mission: The USS Tang Submarine Experience is intimate and personal — accommodating 27 visitors per “patrol.” Each will receive a “watch bill” representing a specific Tang crewmember and many will be “enlisted” to perform specific tasks to navigate through the battle. At the end of the experience, they will discover if they were among those lost or one of the few who, after a harrowing ordeal at sea, suffered on in Japanese captivity.

For aviation buffs (my Dad would have loved this) a stop in the Boeing Center is a must. See old B-17s and other iconic aircraft restored to their glory hanging from the ceiling.

You learn about the assembly lines and how women at home played a part in the war effort.

I also missed the Museum’s vaults and artifacts such as Allied and Axis uniforms, weaponry, vehicles, medals, diaries, letters, artwork, photographs and other mementos.

Some are on exhibit, but the majority are kept safely in storage to be used for research and future exhibitions, or are being restored to their original condition. The Museum has a large collection of memoirs of wartime experiences, as well as a collection of oral histories conducted with veterans from all branches who served on all fronts.

Learn more and listen into the Digital Collections here: ww2online.org/ Whether you’re planning a trip to New Orleans for cuisine, culture, arts or nightlife, make some time or the National WWII Museum.

You should not miss this exceptional place of honor.

The Museum is open seven days a week. 9am - 5pm. Closed Mardi Gras Day, Thanksgiving, December 24 and 25th.

There is a free mobile App: THE NATIONAL WWII MUSEUM. Disclosure: I attended a media sponsored trip to New Orleans in December 2014 which included a stop at the National World War II Museum. I can’t say enough about this museum. I was personally overwhelmed and highly recommend it.

Photos courtesy of the National WWII Museum, except the Memorial Bricks and Road to Berlin by Debi Lander.

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The Society Queen Who Dethroned Prohibition Pauline Sabin, the Society Queen who Dethroned Prohibition

were being violated. For Sabin, this was the last straw.

Throughout history, speeches have been made that served to inspire and stir audiences. In Shakespeare’s play, Augustus inspires listeners to take vengeance on Julius Caesar’s assassins. In England, in 1940, Churchill’s speech, “We shall never surrender,” rallied the British people from seeming defeat by Nazi Germany.

The next day, she resigned from the Republican National Committee.

With other society matron friends, they formed what was at first an ad hoc group to look into combatting Prohibition. Eventually, due in part to Sabin’s nationwide organizing, the little group grew to include women from all walks of life and ethnic backgrounds. The official name for the group came to be “Women’s Organization for National Prohibition Reform “(WONPR).

In the U.S., on March 4, 1929, a similar emotional reaction occurred, but in the opposite way. In a select audience in Washington, D.C., Pauline Sabin, wealthy socialite and member of the Republican Party National Committee, waited hopefully for the speech of the new President, Herbert Hoover. Sabin had initially supported Prohibition, thinking it would brighten everyone’s lives. In those days, the terms “Wets” and “Dries” were fighting words, and Sabin still considered herself a “Dry.” But, throughout the 1920s, she had seen Prohibition’s miserable failures, breakdown of law and respect for law, and an epidemic of criminal behavior. She was gradually turning into a “Wet.” Sabin had supported Hoover in the 1928 Presidential campaign.

Although he previously had made

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some anti-liquor remarks, she thought that he couldn’t be a thoroughgoing Prohibitionist—after all, he was much more worldly and educated than his two predecessors, Harding and Coolidge. But Hoover’s speech soon erased her optimism.

Everyone has said that Hoover was a terrible speaker. But his remarks on Prohibition were worse. He criticized states for not enforcing Volstead and related laws vigorously.

He went further by castigating individual citizens for not only associating with criminals and bootleggers, but for looking the “other way” when Prohibition laws

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By Norman Hill

History To avoid turning off potential members initially, they used the word “Reform”, but Sabin and her 11 original founding friends were determined to achieve complete repeal.

Sabin’s strategy was similar in many ways to those of the Anti-Saloon League (ASL), called the most powerful lobbying group the U.S. had ever seen. Her approaches were similar to those of the late Wayne Wheeler, an unimpressive-appearing Kansas lawyer, but a brilliant tactician and relentless campaigner for the prohibitionist goals of ASL: • Emphasis on one issue, Prohibition repeal, in this way, designed to appeal to both Republicans and Democrats.

• In the 1930s, when the Depression really hit home, emphasis on jobs that would be created by resurrection of the liquor industry, which had been fifth largest in the country; AND generation of badly needed tax revenues for governments.

• Appeal to mothers about the dangers to their children from prevailing lawlessness and outright contempt for the law.

• Appeal to mothers over what was happening to their daughters—when saloons were legal, respectable women were usually afraid to enter, due to social stigmas; now, they openly drank with men and openly entered known speakeasies, with boyfriends or even alone.

• The ASL had advocated women’s suffrage as a source of support. Now, WONPR counted on women’s voting power to help the repeal cause. Also, Sabin’s leadership, clearly showing her society, superbly dressed credentials, seemed to inspire women from the middle and even lower economic classes, instead of repelling them.

• Well organized letter writing and telegramming campaigns to influence elections at both federal and state levels.

• Although WONPR didn’t stress the point, they would admit, if pressed, that states and local areas should be permitted to remain dry, if they desired.

violations of Prohibition laws from misdemeanors to felonies with minimum prison sentences.

Also, the enforcement budget for federal agents was increased. But this led to widespread resentment over what is called today “Federal overreach”, even from those inclined to call themselves “Dries.”

Hoover continued to refer to Prohibition as a “noble experiment.”

His Wickersham Commission, charged with a thorough investigation of the Volstead Act, seemed to recommend leaving things just as they were.

Together with widespread unemployment, bank failures, and stock market collapse in 1929 and later, the campaign of Sabin’s WONPR led to Democratic recapture of Congress in the 1930 elections.

Then, her group contributed to Franklin Roosevelt’s landslide victory in 1932 with its endorsement.

But the enormity of what Sabin helped accomplish shouldn’t be measured just by a Presidential endorsement. When the 18th Constitutional Amendment was completely ratified on January 16, 1919, its enforcement date was designated as one year later in 1920.

In one celebration of ASL, on January 16, 1920, a spokesman said, “At one minute past midnight…a new nation will be born.” One implication of that boast was that it was considered impossible to repeal a Constitutional

amendment. After all, it took 2/3 of Congress and ¾ of the states to ratify it, and the same super majorities would be required for repeal.

One eventual aid to repeal had occurred in 1929. Congress had apparently neglected its legally required duty to reflect current census figures in apportioning Congressional districts. This led to greater representation from urban districts, who would eventually reflect “Wet” sentiments over rural areas that would tend to be “Dry.” In February, 1933, the amendment to repeal Prohibition, the 21st amendment, first came before Congress. On February 14 and 16, despite one brief attempt at a filibuster, both Houses of Congress had voted for repeal by the required 2/3. Shortly after, when Roosevelt took office, the Volstead Act was drastically reformed, but made it clear that states and local areas could still stay dry.

on December 5, Utah became the 36th state to ratify the 18th amendment. The Prohibition era, which had ended with what one author termed “Tommy guns and Hard Times,” was over.

Pauline Sabin and leaders of WONPR marked the occasion with dinner at the Mayflower Hotel in Washington, D.C. No liquor was served, but they knew full well what they had accomplished over the prior four plus years.

In a superb book, Last Call, Daniel Okrent describes all the events and campaigns in both the 19th and 20th centuries that led to the 18th amendment and then, 13 years later, to its downfall with the 21st amendment.

But for me, the most inspiring part of the book is his description of the stately society queen who, when completely turned off by a miserable speech, was inspired to work for something positive that brightens our lives today.

Now, the state process, formerly considered hopeless, began in earnest. By midsummer, 1933, 15 states had ratified the amendment.

Even supposed dry bastions like Arkansas, Alabama and Tennessee voted to ratify. Finally,

One factor from the 1928 Republican (and “Dry”) landslide undoubtedly fed Sabin’s disgust.

The victors interpreted their victory as a mandate for a much tougher campaign to enforce Prohibition.

They forgot that bigotry against Catholic Al Smith and apparent nationwide prosperity had been even bigger factors than “Dry” sentiment.

The Jones Act changed many

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Personalized Services in Travels Future 116

By Jenna Intersimone

Technology Each guest room has an amazing view of the Sound from its room wide floorto-ceiling picture window.

up against interactive walls that display high-definition images of our families? What will happen to travel agents if all travelers can receive their own automated “digital travel agent” on their computers?

T

he most coveted time of the year is finally underway. As the weather has warmed and the sun has come out, luxury travel lovers have been fantasizing about all of the enthralling destinations they will visit this season, prepping their itineraries and their wardrobes.

Skyscanner.net, an international travel comparison search site, took travelers’ imaginations to new heights by publishing a report on what they deem to be the future of travel in 2024.

To no surprise, Skyscanner said that within 10 years, technology and personalization will advance our travel experiences by reinventing customer service.

However, how will hotels and travel agents, two staples of personalized customer service in travel, hold up against the high-tech? Will original artwork still be valued when stacked

According to Joshua Barbee, the future of the Bernards Inn will hold due to its historical appeal

The Bernards Inn, a 100-year-old lodging, located in the heart of the Garden State in Bernardsville that I often frequent for weekend getaways, weighed in on a report to share their plans for evolution and their views on the future of travel with me. Burnsville has been named as one of the top 100 highest-income destinations in the United States.

Skyscanner said that travelers will have “no need to encounter a single human being” for hotel stays. These hotel rooms of the future will be completely personalized through mobile devices.

Although Joshua Barbee, director of sales at the Bernards Inn, believes it’s foreseeable in ten years for guests not to encounter one human being upon entering a hotel.

However, he believes that they will still want to, especially at upscale properties that differentiate themselves by elevating personalized service through interaction with a guest service agent.

Barbee presents a valid point. As a frequent traveler, I am generally understanding when issues run awry, but my frustration can reach new heights when I have to continuously dial a customer service number and speak to machines to address a problem. A main standard of luxury will always be personalized service, something that can’t exist if a person can’t even be found in the face of disaster.

“Can automation ever replace a welcoming smile and greeting from a guest service agent, concierge, bellman or housekeeping staff member when arriving at a property?” Barbee asked. “The importance of putting a ‘face’ to the property should never be overlooked or underestimated.”

Barbee continued that the Bernards Inn also pays close attention to emerging

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Technology technologies and looks to integrate them, while maintaining the Inn’s “Old World charm, stylish sophistication and modern luxuries,” which will set the stage for the Inn’s future.

“It is important for any hotel and property to keep an eye on and plan for the future, especially in regards to emerging technology. Being complacent can leave one very vulnerable.”

Barbee continued that the Inn ensures guests will easily find that the amenities they see at modern properties can also be found at the historical hotel. This keeps the property competitive with other hotel options. However, it will also stay true to its historical ambiance by keeping with the boutique size of the Inn at twenty rooms, which is more conducive to personal interactions.

The ease of booking travel online has outplaced many travel agencies, but according to the future of travel report, it seems that travel agents are back in business — digital travel agents, that is. Skyscanner said that artificial intelligence devices will scan online searches and crossreference vacation, food, travel and hotel searches while using predictive algorithms to make suggestions tailored to desired price range, peer and gender needs.

However, what does this mean for human travel agents who hold decades-old relationships with their clients? The future actually isn’t so bleak for them after all. Deborah Geiger, travel consultant for Liberty Travel travel, said that booking on

the Internet lacks several factors that travel agents possess, including personal customer service.

“As travel agents, we have been to these places that we are recommending to our customers,” she said. “We give personal feedback on what these resorts and beaches are like, plus we can make all of their stay, golf, spa and dinner reservations for them.”

The Bernards Inn is a boutique hotel with 20 roomsv

I can personally attest to Geiger’s recommendations – she has been my family’s travel agent for more than ten years. When organizing trips for several people who house different interests and preferences, internet bookings fall short. Geiger is able to help us work out our plans so that all travelers are pleased.

Geiger also said that, unlike an Internet booking, human travel agents are there for their customers before, after and during their trip.

This comes into play when customers need to voice their grievances about a destination or when things go awry, such as during superstorm Sandy.

“During Sandy, we were there for our customers, helping them rearrange their flights or arrange a stay if they were stuck, so that they didn’t have to stay on an airline hotline for four or five hours. Only a personal travel agent can do that for you.”

Although the future of travel is bright and full of innovation, emerging technologies and fresh destinations, it appears that there will always be a place for travel that is personal, keeping the standard of luxury alive.

The Bernards Inn is a 100-year-old lodging in New Jersey

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Wellness

Expansion Persists for ‘Soothe’ Mobile Massage-On-Demand

By Merilee Kern

W

e’ve all had them.

Those days that start off perfectly fine and then take a hard left turn onto the stress superhighway. On these rough days in particular, there’s nothing like a relaxing massage to calm your nerves and alleviate anxiety. But, all too often we don’t know in advance we’re going to have a “bad day” and, thus, didn’t have the foresight to make a therapeutic massage appointment at the spa, which is surely booked solid weeks in advance. Indeed, unless you’d thought to book an appointment well ahead of time, that postworkday or workout massage is going to have to wait until the spa has an opening. Happily, one company has set out to change all of that: Soothe. This emerging mobile massage-on-demand service allows consumers to quickly and easily book a professional spaquality massage at their home, hotel or other location of choice via a smartphone APP or online with as little as 60 minutes advance notice.

Soothe is the brainchild of tech entrepreneur, Merlin Kauffman, who founded and now operates the endeavor. The idea came to Kauffman when, after a long stressful day of traveling, he wanted a massage but was frustrated by the fact that he couldn’t book an appointment on such short notice. And so lit the spark now known as Soothe, which first opened in Los Angeles and is reportedly now the largest massage provider in that region.

The company subsequently expanded into additional service areas, including Orange County, Phoenix, Scottsdale, Austin, Miami, Ft. Lauderdale, Palm Beach and now San Diego.

Later this year Soothe has its sights set on launching in Washington D.C., Chicago, San Francisco and New York to offer its brand of mobile massage therapy throughout these major metros. From there, Soothe plans to continue rolling out services in every major U.S. city within the next 24 months and will notify

those who register online or through the APP via email as soon as services become available.

“Soothe’s uniqueness lies in its ability to connect the client to an available therapist who can quickly come to the client’s location and deliver five-star service at an affordable price,” Kauffman explains. Soothe has created a hassle-free experience for the customer with no guesswork, even including taxes and gratuity for the therapist in the service price when scheduling the appointment.

And, the convenience of a welltrained massage therapist coming to your home, hotel or other suitable location sure beats fighting traffic to get to and from a spa location after a long, hard day.

So how does it work? Just install the Soothe APP on your smartphone or visit the www.Soothe.com Web site on a computer, tablet or other Internet-enabled device. After signing up or logging in, simply choose the desired appointment date and time, the type of massage you want (Swedish, deep tissue, sports or couples using any of these styles), the length and cost of the session (60 minutes for $99, 90 minutes for $139 or 120 minutes for $169) and the desired gender of the massage therapist.

You can also input comments, if any, such as a special request for a specific therapist. You then enter the location address and any parking information necessary.

Once you enter your payment detail, either using a credit card or a gift certificate, the appointment is booked and a confirmation email is sent. Appointments are available seven days a week from 10am to 10pm and, in some locations, from 9am to midnight.

One of the reasons Soothe’s

services are so affordable, even with gratuity bundled in, is because the spa operator is taken out of the equation. After speaking with a number of therapists, Kauffman learned that out of a $120-plus session, spas were only paying therapists about $35. With Soothe, therapists reportedly make about twice the industry standard and are empowered to make a better life for themselves. It’s a win-winwin for the business, the therapists and Soothe clientele.

In addition to individual or couples massages, services are also available for corporate and special events. A team of therapists can be booked for chair massage services for a specific number of hours.

This is ideal for offices or other corporate locations. For personal massages in a private home or hotel room, Soothe does also keep safety top of mind. The company employs a network of 650 licensed and insured massage therapists who have all undergone thorough vetting, including passing background checks conducted by state investigators. And, the skills of the Soothe workforce are sure to be top-notch as the company interviews all therapists in person and hires only highly trained and qualified personnel who have a track record of excellent customer satisfaction.

As a self-professed massage connoisseur with years of “research” under my proverbial belt, I can attest not only to the ease and expedience of Soothe’s booking engine, but also the proficiency and aptitude of its therapists. In my own deep tissue massage session, it was apparent that the technician was highly experienced and knowledgeable as she adeptly located and resolved various myofascial trigger points (i.e., painful muscle knots in key areas of the anatomy) that had been causing me chronic discomfort and stiffness.

With its simple booking system that offers same-day appointments amid extended operating hours and a team of well-trained massage therapists at-the-ready, it’s no wonder Soothe customers post rave reviews and stellar ratings. This is mobile massage-on-demand made easy and affordable as compared to the typical spa price for the same exact treatment that’s far less convenient. All things considered, Soothe just rubs the right way.

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By Beth Graham

The beach at One Ocean Resort RIGHT The docents of One Ocean Resort BELOW-RIGHT The Spa at One Ocean Resort

T

rue confession: A few times a year, I drive 20 minutes from my home and spend a few nights at a luxury boutique hotel. It may sound crazy to some, but I get to wake up at the most beautiful beach in all of Florida.

But there’s another reason I indulge myself with this excursion. Quite simply, it’s to be pampered. I’m a big fan of Downton Abbey and I often joke that I need a lady’s maid, my own personal attendant. Breakfast in bed doesn’t happen often in my house (okay, it’s never happened) but at my favorite resort in Atlantic Beach, I have my own personal concierge who will greet me at my door each morning with hot coffee and my favorite newspaper.

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One Ocean Resort & Spa, located on Atlantic Beach in North Florida, prides itself on “intuitive service” by providing guests their own private concierges, or, as they call them, docents. Just as a docent in a museum is required to have broad knowledge of art to meet visitors’ interests, docents at One Ocean Resort get to know each guest’s individual tastes in order to provide world-class, personalized service.

Another true confession: I can call my docent (from the beach) and have him or her draw a relaxing candlelit bath for me with a glass of my favorite wine waiting tub-side. Recently

Intuitive Service At One Ocean

Spa

Resort Spa with local activities, business needs and may even get you that last-minute tee time.

The resort’s 193 rooms and suites feature floor-to-ceiling views of the Atlantic Ocean (another reason to have breakfast in bed). The hotel boasts ASID Legacy Award-Winning Accommodations for its elegant decor and furnishings, all inspired by the ocean from the azure blue walls to seashell artwork. ranked one of Travel and Leisure’s 500 World’s Best Hotels and a AAA Four-Diamond Resort for 30 consecutive years, One Ocean Resort & Spa is committed to making each guest’s stay a memorable experience.

If you travel with your pet, your docent will feed (a chef-prepared pet food) and walk your dog while you’re out enjoying a round of golf or long day on the beach. Do you prefer walnuts over almonds as a snack? Or maybe you’re watching your waistline so you like to nosh on fresh fruit. It’s your docent’s job to know that and stock your amenity cabinet accordingly. And unlike most resorts, the products (excluding alcoholic beverages) are free of charge. Docents can assist

With its sweeping panoramic views of the Atlantic, the One Ocean Resort spa was rated one of the Top 100 Resort Spas by Condé Nast Traveler. There are plenty of options for taking in what is arguably one of Florida’s best beaches. With an oceanfront pool, covered beach cabanas, and the spa’s morning fitness beach walk, you’ll find ample time to feel the sand between your toes.

has received a Wine Spectator Award of Excellence. The seasonal menu features coastal-inspired cuisine, with specialties such as Indian Corn and Lobster Ravioli, Coriander Dusted Scallops with Cold Water Lobster Braised Leek Risotto, and Cast Iron Seared Jumbo Blue Crab Cake, among many other mouthwatering offerings. Foodies will appreciate the “Chef’s Adventurous Palate”, a culinary journey directed by Executive Chef

Ted Peters. The resort also offers numerous options for casual and poolside dining, not to mention an upscale, eclectic cocktail lounge.

Let’s face it. We all get away to rest and relax and there’s no better way to recharge than having someone else tend to your needs. The docents at One Ocean Resort & Spa are highly trained to inconspicuously ensure that this hotel experience exceeds your expectations.

King guest room at One Ocean Resort

One Ocean Resort’s restaurant, Azurea, has received its share of accolades and is the only restaurant in North Florida to host the prestigious Friends of James Beard culinary organization. The restaurant is one of three AAA Four-Diamond restaurants in Northeast Florida and

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Monkeys and Costa Rica Will Howlin

By Rachel Weil

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Macaws, l Have You n’

Spa

I

was off, on what was about to be the most exciting of all adventures. I was embarking on a trip to Costa Rica, a country considered small in size but abundant in unique wildlife and mouth-watering cuisine. Lucky for me, monkeys and food are two of my favorite things. So, my mission was in place: a quest to find the best vegetarian fare, while spotting the country’s indigenous primates during my wellness retreat.

There is much to be said of the exotic wildlife in Costa Rica.

Everywhere you look there is an abundance of monkeys, birds, butterflies, reptiles and amphibians.

And then there’s the sloth. I had no clue what a sloth was until my guide showed me a picture of the threetoed smiling-looking creature on the Internet. I don’t quite know how to describe them, except to say they are interesting looking. After learning they are considered to be the world’s slowest mammal, I decided to put them on my must-see list, too. After all, if sloths are that slow, how hard can it be to spot one?

I love experiencing the true culture of a city, and since this was my first outing to Costa Rica, my initial stop was to a small, rural community called Bajos del Toro, which is approximately 90 minutes from the San Jose International Airport.

It’s a thriving, yet relatively unknown tourist destination with lush landscapes, majestic waterfalls and abundant wildlife. Whether you’re looking for a peaceful place to unwind, or are an avid explorer, this is the place you’ll experience the true essence of Costa Rica.

Eco-lodges are among my preferred places to stay, and El Silencio Lodge & Spa is one of my favorites. The breathtaking luxury eco-hotel in Bajos del Toro offers guests an array of adventures, educational sessions and relaxing activities. The lodge has

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only 16 suites and villas, each secluded and situated throughout the property. The rooms feature a private viewing deck with mountain or river views, handcrafted rocking chairs and a private outdoor. The spacious rooms have floor-to-ceiling glass doors, as well as a selection of organic biodegradable personal care products.

The beds have a cloud-top mattress so comfortable I almost slept through my next day’s activities. Although staying in bed might not have been such a bad idea, I would have missed the exciting things our eco-concierge had in store.

Rapelling and zip-lining enthusiasts and thrill-seekers are in for a treat at the El Silencio Lodge & Spa adventure park. The hotel’s 500-acre

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reserve also has numerous waterfalls, tree planting activities, wine and coffee tasting sessions, as well as hiking and bird-watching tails. There’s also a maze-like hummingbird path on the property with flowers and plants rich in nectar to attract the many friendly species of hummingbirds.

I was much too busy mapping out my sloth and monkey planning to prepare my own Costa Rican meal later that day. But for guests wishing to participate in a cooking lesson, the hotel provides opportunities to team up with their chef, picking organic vegetables and herbs from their on-property garden and then preparing a traditional Costa Rican meal.

Spa If you prefer that the chef whip up one of his Caribbean creations instead, Las Ventanas restaurant, next to the lobby, offers an enticing menu, including vegetarian and gluten-free options – I was in luck!

Their savory dishes contain local ingredients sourced from their organic mini-farm. Plantain chips were served as an appetizer, followed by a flavorful dish of rice and beans, baked plantains, a criolla salad (hearts of palm, purple cabbage and tomatoes), and picadillo chayote (sautéed chopped squash, carrots, beans, corn and red pepper).

Although still on a mission to find a howler monkey and sloth, I managed to take some time to visit the hotel’s “wellness sanctuary” for a memorable massage before departing.

On the way to the next destination, our guide stopped at a local touristy spot, Restaurante Las Iguanas, where I was greeted by dozens of giant lizards – Texas-size! I’ve always liked reptiles but had never seen such enormous iguanas. They were fascinating and beautiful, and though they are said to be quite fast-moving on land, they patiently stood still while I photographed them. Unfortunately, the howler monkey I spotted shortly after we left the restaurant wasn’t so photogenic, so I was unable to fulfill my monkey mission - yet.

Next stop, the Royal Corin, a boutique luxury hotel located in the charming town of La Fortuna de San Carlos (about 49 miles from Bajos del Toro). The 54-room elegant resort and spa overlooks the Arenal Volcano and has three thermal pools on site and a swim-up bar. Their Restaurant Emperador served some excellent wine, including an Argentine Vida Orgánica 2013 Malbec. It’s bright purple in color, a nose of ripe red fruits with dark cherry on the palate, a bit spicy with a long finish. Probably not the best pairing with my tortilla soup and vegetable risotto, but I was nevertheless thrilled to have been introduced to it.

The town of La Fortuna is one of the main tourist destinations in Costa Rica -- and in all of Central America.

The major attraction is the Arenal Volcano, but the town is quite charismatic, full of restaurants, local artisan shops, exotic plants, and our good friend, the howler monkey.

I’ve had a love for primates since I

was young, but wasn’t too familiar with howler monkeys, who are indigenous to Central and South America (and on a similar diet as me).

They are among the largest of the New World monkeys and are recognized by their loud howls (thanks to an impromptu howl from our local guide, the family of monkeys had a lot to say). Howler monkeys are also considered to be the loudest land animal and according to Guinness Book of World Records, their howls can be heard up to three miles away.

Fortunately our tour guide didn’t have that same talent.

Making our way to the next destination, and still on the search for sloths, I was pleasantly surprised by a friendly little critter called a coati. They are noted to be in the raccoon family, typically weighing anywhere from 4-17 pounds. The coati is highly intelligent with a very long snout -- and nicknamed “the hog-nosed raccoon.” Coatis communicate by chirping, snorting, or grunting sounds, and after a few grunts we parted ways.

The Fortuna region is also home to some extraordinary sustainable farms. I visited Rancho Margot, a 400-acre, off- the-grid eco-lodge and education center located in heart of the rainforest. I was immediately greeted by the property’s golden retriever and ranch founder, Juan Sostheim, who led a two-hour guided ranch tour of the property. Sostheim is dedicated to sustainable production and education and eagerly spoke about sustainable farming, composting and creative recycling. “We like being able to say that we have no wires

coming onto the Ranch. Our power is generated through hydroelectric turbines and is delivered through underground cables.” If you’re not an expert on sustainability when you arrive at the ranch, you will be by the time you leave.

The pristine 40-room boutique lodge offers farm-to-table cuisine, yoga classes (including a 200-hour

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certified yoga teacher training course), as well as bird-watching tours throughout their botanical gardens where you’ll experience one of the greatest variety and density of birds in Costa Rica, including the brilliantly colored Macaw (a member of the parrot family).

The second eco-center I visited is Finca Educativa Don Juan, a smaller 2.5 acre ranch positioned at the foot of the Arenal Volcano. They harvest over 50 organic crops on the property, a few of which I was able to taste during the tour. Our experienced and entertaining guide explained the cultivation methods on the ranch as I explored the rest of the property, which was flourishing with butterflies and birds, and, as far as I could find, one very stunning and colorful toucan.

La Fortuna is full of surprises, and nestled in the middle of the rainforest at the Arenal Volcano

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National Park is Tabacon Grand Spa Thermal Resort, one of the top resorts in Costa Rica, where I was welcomed with a drink and an impressive tour of the magical resort.

temperatures ranging from 77 to 122 degrees Fahrenheit, as well as two main branches to the thermal river that flow through the gardens, and one cold river spring that flows down from the rainforest.

The eco-friendly, carbon-neutral resort and spa has received countess awards from numerous publications over the years, including Travel + Leisure, Condé Nast Traveler, Organic Spa Magazine and National Geographic. While there are many naturally occurring hot springs around the globe linked with volcanic activity – and hot springs of different temperatures, flow volume and mineral content throughout Costa Rica – Tabacon Grand Spa Thermal Resort is the only one that offers the perfect combination of these three elements, making the resort unique worldwide. The five-star property has five naturally occurring thermal springs, with

After a dip in two thermal springs, I decided to pamper myself at The Grand Spa (located in a private area of the gardens) where I had the option of resting in their relaxation area with a fruit smoothie or unwinding in the hydrotherapy pool or co-ed Jacuzzi before my massage.

All treatments at The Grand Spa take place in their outdoor bungalows, made of palm leaves, caña brava (a local wild shrub similar to bamboo), and local wood. Whether you prefer a Volcanic Mud Wrap, Chocolate Joy Exfoliation or Shirodhara massage, the open-air bungalows allow you to experience your therapy among fresh air from

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the rainforest and soothing sounds from the hot springs and wildlife at the resort.

Traveling to a paradise destination can be quite exhausting, so by the last night of my trip I couldn’t wait to sink into bed at Aloft San Jose.

The swanky hotel sits in San Jose’s trendiest neighborhood, just 10 minutes from Escazú, a great little area for shopping, restaurants and nightlife, and just six miles from the Juan Santamaria International Airport.

But sleeping apparently wasn’t on my agenda, as there were several areas of the hotel I couldn’t wait to check out first. The contemporary Re:mix lounge, a trendy hangout for mingling, playing pool or listening to the DJ and Re:fuel, the 24-hour go-to escape for late night snacks, espresso or tea cravings. The vibrant W XYZ Bar is the perfect spot for specialty cocktails, fine wines and savory bites. I happened to be there during Sangria Thursday, but the fashionable bar offers specials five nights a week.

Morning came much too quickly, and I was sad to say goodbye to Costa Rica. On our way to the airport, I noticed a fast food sign that read, “breakfast, lunch, seafood, shrimp.”

We suddenly came to a stop at Rancho Mi Tata, a local restaurant that had outside tables of pineapples, bananas, mangos, caimitos (Costa Rican star apples),

granadilla (passion fruit), mombín (plums), marañons (fruit from a cashew tree), pejibaye (vegetable resembling an acorn), and my favorite fruit, the exotic rambutan (sometimes called “hairy lychees”).

Rancho Mi Tata wasn’t on the itinerary, and I wasn’t sure why we were there since it was a bit out of the way to the airport. But it was a cool little spot with local fruits and vegetables for sale. After a few moments of standing around, I noticed our guide motioning me over to a gated area. It was at this moment I realized we weren’t at Rancho Mi Tata for the food after all. We were there -- in search of sloths!

With intense anticipation, we walked into the property. It wasn’t long before we spotted a mother and baby sloth high up in one of the trees. They weren’t easy to photograph as they were hidden by the leaves, but we watched them for a bit so I could have my fill of sloths before heading back home.

Sloths have a difficult time walking due to their long claws, so they spend most of their time staying in tall trees, crawling down only once a week for a restroom break. They are such interesting animals, and due to the shape of their mouths they always appear to be smiling. I was smiling, too, all the way to the airport, as I had fulfilled my monkey and sloth sightings on my last day in Costa Rica.

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4 Free Weight Exercises for the Upper Body

By Beth Shaw

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n my book, YogaLean, “Lean Consciousness” is a state of mind that will help propel you toward weight loss and sustain your ideal weight when you get there.

Achieving it, however is not only about a regular yoga and meditation practice. You must venture beyond the gentle, peaceful realm of poses, meditation, and breathing to do exercise that challenges your stamina and refines and builds your strength.

Cardio exercises and weight training are essential in burning fat and keeping our muscles strong and toned. Yoga then helps us stretch, center, balance, and provide focus.

When you combine cardio, weight training, and yoga, you create the perfect trinity package of true mind/ body/spirit fitness that keeps us in Lean Consciousness.

Muscle mass naturally diminishes with age, so anyone over the age of 30 really needs to start weight training.

Weight training on a regular basis reduces the risk of injury, increases body confidence, and helps strengthen your body as a whole.

It burns fat, creates definition, increases lean muscle mass, and burns calories more efficiently. It also increases metabolism by keeping more lean muscle tissue engaged and working.

I recommend at least two or three sessions of weight training a week.

If you are consistent, you will see results!

A common question is this: “Should I do free weights or machines? Which is better at building muscle?” The answer: both will build muscle, but free weights (dumbbells, barbells, cables) are better at doing it than specialized weight training machines.

When we lift free weights, it takes greater effort and more muscle involvement to stabilize the weights.

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1

The effort of stabilizing the weights also gives the smaller “accessory muscles” a workout, along with the primary muscle doing most of the work. Even lifting the dumbbells off the floor or the barbells off the rack will require a wide range of balance and stabilizing muscle to work.

Free weights are better at stimulating muscles, and more muscle stimulus means faster results! They also allow you to be more creative, as long as you are aware of proper form and body mechanics. Muscles love spontaneity - as does life! Not to mention, free weights are cheaper and easier to store in your home.

Here are 4 of my favorite free weight exercises for the upper body.

1. Rows with Bench:

This exercise targets the rear delts, the rhomboids, and the entire core.

• Place one hand and the opposite

knee on the bench for stability. Hold a dumbbell in the other hand.

• Engage all the muscles of the core.

• Bring weight down past the bench and then pull it up so that your elbow and wrist are in the same line.

• Repeat 12-15 times with a weight that starts to fatigue you around the 10th rep.

• Switch to the other side, placing opposite hand and knee on bench.

Do 4 sets of 12-15 reps.

2. Shoulders/Biceps Push Press with Biceps Curl

This exercise will target your legs, arms, and shoulders.

• Stand with your feet hip-distance

apart, holding a dumbbell in each hand with your palms facing toward your body.

• Inhale and bend your knees and flex your hips as if you are sitting in a chair. Exhale as you come up from the

Wellness weights up and out to the corners of the room as if to make the shape of the letter V. • Hold your abdominals in very tight and only raise your arms to shoulder height without swinging the weights. Slowly lower the weights and repeat.

• Do 4 sets of 12-15 reps.

2

3

Triceps Kick Back

This exercise works triceps to help tighten flabby backs of the arms.

• Hold a dumbbell in your right hand.

chair position. Bend your elbows to your shoulders, continue moving the weight up and over your head until your are standing upright with your arms over your head.

• Your arms should be in line with your shoulders, avoid locking your elbows or your knees.

• Slowly bring your arms back down to your shoulders as you bend you elbows (as if you are hammering nails) and sit back into the chair position as your arms straighten and are at the sides of your body. This should be one fluid movement, from seated to standing.

• Do 4 sets of 12-15 reps.

3. Arm and Shoulders — V Lift

This exercise has the added benefit of working the core.

• Stand with your feet hip-distance apart, holding a light dumbbell in each hand. Bend your knees as if to sit in a chair and then bend forward from your hips (hip hinge) until your back is parallel with the ceiling. Keep your head in line with your spine.

• Let your arms hang straight down toward the floor in line with your shoulders.

• Keep your elbows straight. With your thumbs facing up, lift the

Move your left leg forward about two feet in front of your right leg; place your left hand on your thigh for support.

• Bend forward at the hips (hip hinge). Start with a 90-degree angle, elbow bent, and extend to 180 degrees (a straight arm), keeping your abdominals firm.

• Bend your right elbow so that your upper arm is parallel to the floor, your elbow is at a 90-degree angle, and your palm is facing in to the body. Imagine keeping your elbow glued to your waist.

• Exhale and straighten your arm behind you until your elbow is straight but not fully extended.

• Inhale and slowly lower the weight back to the start position. Keep your upper arms still the entire time, moving your forearm only.

• Do 4 sets of 12-15 reps.

4. Rest and Recovery

To give your muscles time to recover, rest one or two days between exercising each specific muscle group. I find that I usually get sore 24-48hrs after a workout. I love the soreness that comes from a good weight training session; for me, soreness means something happened, and it hurts so good.

One of the joys of weight training, and one that’s heavily used in the principles of YogaLean, is that one’s body weight can be used to improve the body, just as yoga does. The body truly is an incredible thing!

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Ruediger Benedikt 24K Plus Ruediger Benedikt

D

iscovering the talent of Ruediger Benedikt was quite exciting, but learning about the man behind the exquisite skill more so. Ruediger Benedikt, the man and the company, share the same name, as they are indeed one. His desire is to provide opulent tables with his designs and unique objects, whether to serve chilled champagne or caviar.

Ruediger does not hesitate to say, “The design in general has always been part of my life. Since childhood, I have dedicated myself to draw and create useful objects. My first commissions have been interior design projects in luxury homes.

Moving on to designing tableware has just been a very natural evolution, as many of my clients asked me to design for them smaller exclusive items like all kinds of home ware, exclusively done for them; objects like bone china or gold plated flatware. These were important projects for home and yachts, an apprenticeship, which gave me the opportunity to step into the most luxurious homes of the world.

Designing beautiful items for the table is just one more step to create timeless objects, which will most

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likely be inherited from parents to children. To maintain the exclusivity of our items, we very often create limited editions, to make the table look even more beautiful. I truly wish that my clients enjoy these unique pieces as much as I did designing them.”

Benedikt comes from a small village in the south of Germany. But early in his life, he knew he wanted more than owning a German car, home and having a good pension plan.

His passion for art, creativity, and design led him in a different direction. After exploring some of the world, studying painters, architects, sculptors and major museums, he wanted more. He returned to get his Bachelor of Arts degree. “Art history and philosophy are cultural elements which make you understand where we come from, but not where we are heading to.

But at least reading the Greek philosophers, Roman history, the European wars, opens your mind to understand the variety of cultural elements and ways of seeing the world. Having settled down finally in Barcelona, at the Mediterranean Coast, this is the ideal place for me to create the most stunning pieces

of items to serve the table.”

So intrigued with Benedikt’s background, I wanted to learn more and dig below the surface.

MDH: At what age did you start traveling, designing and going beyond the designs you were brought up selling?

RB: I was about 21; at this point, I just felt I needed to discover what to do with my life, even though I knew from a very early age that art and design would be the motor of my life.

MDH: Do you remember your first customer?

RB: Yes, very well, it was in Florida; first, I redesigned his whole home and afterwards, we refitted the yacht. It was a huge challenge, being my first commission, but it turned out to be a big success.

Everything went well, those were happy clients who recommended me to other clients.

MDH: Did you have to find investors to back your ideas, or did your satisfied customers give you the ability to grow your business?

RB: My customers recommended me

ALL IMAGES COURTESY OF RUEDIGER BENEDIKT

By Maralyn D. Hill

Art Caviar Presenters

to new customers, even though it would have been easier to find somebody to invest in my company. It all grew slowly but steadily, so there was never any risk of losing control of what I was doing.

much 24-karat gold is needed. Also, as the production is very time consuming, using a mix of copper and gold is slightly cheaper; but if a customer insists on using only 24-karat gold, it can be done.

MDH: Given the exquisite and expensive material, twenty-four karat gold that you work with, how challenging was it and is it to get the quality gold you need?

RB: I am working with very efficient people, everybody is really helpful in all terms. After looking for a very long time for somebody capable of finishing off a product I had in mind, I found somebody. It is just a question of hanging in there and not giving up, really failing has never been an option, so at the end it was all worth the while.

MDH: Can you share some of your most exciting projects?

RB: Every project which a client commissions to me is exciting, because it allows me to do what I like most. I am currently working on a very luxury rococo-inspired restaurant in the United Emirates; it is supposed to be a luxury caviar gourmet lounge. The idea is to give an Arab royal family space to entertain their friends and guests.

So being inspired by a European art movement, I feel very comfortable by developing the project. Also, this is a chance not only to design tableware, but to create a luxury restaurant, which is something I have not done before. So I am really grateful for the trust the client puts into my work.

MDH: Twenty-four karat is soft; does another metal have to be used with the gold in order to keep it hard enough to hold up to wear?

RB: Yes, the base from all the items is bronze, sometimes it might be brass, so before we add on a coat of 24-karat gold, first, we put on a coat of copper, which helps to make the product look perfect once it is polished. So in the end, not that

Well, I believe my first order from an Arab client, he asked me to design a range of caviar presentoirs inspired by equestrian motives. But designing and creating items really comes very natural to me. Also I am quite critical with everything I get in touch with, so it is a bit difficult really to get me excited. I very much appreciate work being done perfectly. I love the attention I get from the press; this is always a wonderful moment when somebody shows interest in what I am doing. I love to see well-used talent; it is always wonderful to see work from other artists which transmits real love to what they are doing.

MDH: I know your clients have been mostly European and Arabs, what has encouraged you to venture to the United States?

RB: I feel very connected to the United States, but because of the work I got from the Arab countries, I have not paid attention to what this country would have deserved.

A distribution contract has just been signed with a luxury tableware distributor, who I am proud to announce is Mr. Bruce Petricca from Distinctive Designs in Delray Beach, Florida. Maybe it has taken a long time to find the right person, but the election could not have been better. His profound knowledge of the American market and his life and

work experience in Europe make him the perfect partner; he understands my work without having to ask anything. It is more a soul connection, which is based on my work. His effort and knowledge have been a milestone in my career. Within a very short time, my pieces will be exposed in the major luxury stores throughout the country. He really makes me feel as if the least important part of this project is me, there are so many people involved who have brought this project to life. So really, I am just one more colleague. Even though I get all the media attention, it would be unfair to say that it has been all my merit.

This is like a big family, but without any doubt, Mr. Bruce Petricca from Distinctive Designs has brought this project to a totally different level.

MDH: Besides the beautiful pieces that are shown on your website, I realize you focus a great deal on customized work. Could you give our readers some ideas of one-ofa-kind pieces you have been commissioned to do or can envision?

RB: This is really what I most like, to do one-of-a-kind pieces. As everybody has a different vision of beauty and art, it is a wonderful moment when you feel the connection with a customer who understands my work and I

Double horse caviar presentoirs

MDH: What has been your most “wow” or “out of this world” moment?

RB: The Americans getting excited about my work! LOL!

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when you feel creativity and the urge of designing something new, there is no limit to imagination, and suddenly, the way of getting the designs into shape just unfolds in front of your eyes. The Hollywoodinspired series will only be available in the United States, another project which has been made possible due to the help of Distinctive Designs.

Their team is capable of bringing my artwork to the right customers, so my gratitude cannot be sufficiently expressed.

Coffee & Tea Service

understand what he is looking for.

Currently, I am working on a series of caviar presentoirs inspired by the Roman Empire. It seemed impossible to unite this historical moment into a fountain to serve caviar, but Server ware

somehow I made it possible.

I also plan to do a one-off series inspired by Hollywood and the late artists, as well as a tableware series inspired by the Russian ballet. Really,

MDH: When looking at your sketches, do you do each piece from all angles before production?

RB: Yes, the sculptor needs to know exactly what he has to get into shape. Also, when a new client commissions a piece of art, I give him the exact details and description, even though sometimes changes are being made while developing the wax model. I normally work very close with clients, it makes my work much easier and also the client then is able to appreciate all the steps necessary to create the final piece of art. It is really teamwork, nothing could have been realized without so many people helping me and believing in my dreams as strongly as I do.

MDH: Can you tell us a little about your interior design tie-in as well as your linen napkins?

RB: I love to create spaces where people feel comfortable. It is not me designing what I like; it is more giving the clients what they need. It is just the fact that clients normally feel a bit overwhelmed when it comes to decorating their own homes. So I just channel what they are looking for. But my taste is very classic; I like very well worked and very thought about pieces, I never buy anything without feeling that there is a reason to the design, the color and the form. When taking on a new interior design project, I normally spend many hours within the home, even though it might be totally empty. You then feel after a little while what the clients and the space need to be the perfect harmonious place. My work is very much soul-connected, it sometimes feels as if it was a romantic dance between the clients and myself, sometimes you lead the way, sometimes the clients. Through the years, I have developed a very strong bond to my work and my clients, and at the end of the project anybody can tell if there has been real love with the project involved.

MDH: Can you provide the name of

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some of the European and Arab nobles? I am sure you can’t in some cases, but can in others?

RB: I had members of the Arab royal family and also some European well known clients, but unfortunately, they very much love my discretion.

So it would just be like making public an affair I might have had, but then again, we are all just human beings.

It really is not important for me how well known my clients might be, I treat everybody with the same respect. It still surprises me that people can get so excited about what I am doing, I guess I am just used to creating these pieces and it has become a habit.

MDH: Do you have a family?

RB: Really me, coworkers and my clients have turned into a big family.

I am a bit living in my own world; difficult to find somebody who understands my way of being, but not having my own family really has been a very conscious choice I made many years ago. Maybe sacrificing this part of my social life has helped other people to live in wonderful homes now, which I am very happy about. My life might not seem perfect, but really I lack very few

Art Falcon Dish Complete

things. It is just in my nature to be very positive and grateful about everything I have.

MDH: Do you get lost in your design work when you are inspired?

What pulls you away?

RB: Very much so, time flies when you’re having fun! I get pulled away by any artistic movement I like, Baroque is a total inspiration for me.

Also, the Roman Empire and all the suffering and the will to conquer the world inspire me. It is really difficult to imagine how people could only focus on surviving each day of their lives. In those years, life was more about getting by each day. Also, a good book pulls me away, but really I am not into novels, like more the real history stuff. The American history is something I really like.

I feel it is important to know as much as possible, it helps to have a better vision of the world right now.

Falcon sketches

MDH: What are your hobbies?

RB: I really like reading a good book, I love to spend time with my friends.

When I spend time with them, I get totally disconnected from my own work. It is interesting how different peoples’ lives are, but still, I would not want to swap with anybody.

Also, riding on my bike is wonderful, but then again, everything I see passing by makes me think what might have been done differently.

Maybe the design of a house, maybe the benches of the street, maybe the way trees are being planted in a park, it all ends up again related to work.

It’s difficult to place a value on art and Ruediger’s work is art.

But in order to give you an idea of the quality of the material he uses and his skill as an artist and craftsmanship, the Caviar presentoirs start around $17,500.

Those on trays run $22,000 to $34,000 and up. These are truly art at its finest.

Thank you, Ruediger, for sharing such an in-depth interview and your time. I am partial to your serving pieces, as I feel they are some of the most beautiful I’ve seen. If I had to pick one, it would be between tongs and the cake server, but they are all beautiful. Luxe Beat Magazine wishes you much success, and we know with your American distribution representation, we will be seeing and hearing more about your work in North America.

To discover more about Ruediger Benedikt visit his website: www.ruedigerbenedikt.com.

He is located in Barcelona, Spain.

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An Interview with Bryan Larsen

By Linda Cordair

I

love my job, not only because of the beautiful art I’m surrounded by every day, but because of the exceptionally talented, accomplished, passionate people I have the privilege of working with.

One of those people is Bryan Larsen, an artist our gallery has represented exclusively since the beginning of his career. Currently, our most productive painter, Bryan has become our most popular, and rightly so. What makes him tick?

How does he do it and why? I took some time to sit down with the artist to discuss his work.

represent you. Why did you choose to become an artist? Why Art, as a profession?

Anytime you can find a way to make a living doing what you love, it’s a pretty easy career choice, I think. It appeals to me as a creative outlet, but it also suits my detail oriented, meticulous side. I love that it’s hands-on, physically tangible work and that it allows me to have a flexible schedule so I can spend time with my kids. It’s no small thing to occasionally be able to bring beauty and inspiration to other people’s lives either.

Thank you for your time today, Bryan. It is truly an honor to

Why have you chosen to work in the particular style that you do?

Deliberation

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Realism suits my preference in subject matter. The more skillful I can become at observing reality and manipulating my materials to recreate it, the more effectively I can portray my subjects. Sometimes that requires exaggerating certain things or leaving others out. I guess I didn’t really choose my style so much as I am slowly developing it.

mixture of Romantic Realism, Classical Realism and Illustration.

In terms of style, do you consider yourself a Romantic Realist?

In that I am a realist and tend to romanticize my subjects, yes. I’m not overly concerned about classifying myself one way or another, but if I had to try to pin my style down, I would say it’s some

You’ve created a body of work that celebrates man’s mind and ability.

How do you choose your themes?

I paint things that interest me or inspire me personally.

Nocturne

What is it about the human form as a subject that attracts you?

As a human, I find it highly relatable as a subject. It’s also incredibly beautiful and expressive—and versatile and complex and always a challenge.

You use mainly oil paint on linen and have recently experimented Muse and Medium

Art Terra Incognita

with painting on aluminum dibond.

How do they compare?

I like the traditional look and feel of the linen, but the archival qualities of the aluminum are far superior. I miss the springiness of the canvas, but far prefer the smooth surface of the panel. In terms of cost and preparation time, they’re about the same. I’ll have to work with the aluminum more before I can make a final judgment, but as of now, I don’t see myself going back to the linen.

How do you find your models?

Most often, they are people I know who look the part. Occasionally, I’ll ask a stranger to model if they have the right look. I’ve also had some luck putting flyers in the ballet school at the University. Once I find a good model I tend to use them again and again.

One of your recent paintings, Muse and Medium, includes a sculpture. Have you ever considered sculpting?

I consider it all the time. I love sculpture.

What is it about painting that fulfills you?

It’s great to be able to inspire other people and occasionally bring some beauty to their lives, but mostly I just enjoy making pictures that I like to look at, images that reflect what I think is important, inspiring or beautiful.

How did you find your current representation?

I found Quent Cordair Fine Art online 15 years ago, while searching Ready for the Day

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How Far We’ve Come

Taking Time

Young Builder

Justice

for potential galleries to approach with my work. Quent was willing to take a chance on a fledgling artist with almost no body of work and no formal training. It’s been a wonderful relationship.

What awards have you received for your work?

I’ve been an Art Renewal Center Annual Salon finalist the past five years. Muse and Medium and Ready for the Day both received an award of merit in the Springville Museum of Art’s Spring Salon. In 2006, Waking among the Clouds was judged “Best in Show” in the Intermountain Society of Artists juried exhibition.

Are there particular subjects that you want to paint that have not made it on to your easel yet?

Yes, many. On the immediate horizon, I’d like to add a third piece to the Liberty and Justice series.

I’m still working out the details, but it would be titled Truth or something along those lines. I have a pile of sketches leading towards a spiritual sequel to How Far We’ve Come. There are a number of scientists and thinkers I’d like to

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eventually get around to painting: Nicola Tesla, Issac Newton, Thomas Jefferson and Hypatia to name a few. And, eventually, I’ll get around to the large multi-figure Daedalus and Icarus composition that Study for the Triumph of Icarus was an early study for.

You sometimes offer signed and numbered, limited-edition reproductions of your work on canvas. Can you tell us a little about the process used to create them?

When I finish a painting, I almost always take it to be photographed before I send it off to its new home.

These days, they call it a digital scan, but it’s basically just a really high resolution digital photograph

taken under carefully controlled lighting conditions to get the best color and to reduce as much as possible the glare off the canvas texture and brush strokes. Ideally, provided there is no rush getting the painting shipped somewhere, I then take the original and the image file to my printer to have a proof made and color matched. I keep the proof and the file carefully squirreled away in case I ever decide to produce a print run. The prints I have made are digitally printed Giclee prints on archival artist canvas. I have a long working relationship with my printer and have always been impressed with their commitment to producing the highest quality products, and staying up to date on the latest improvements in printing technology.

Which artists past or present influence your work and why?

That would be quite a list if it were complete, and it tends to shift over time, depending on what I’m currently working on. I love Bouguereau’s translucent flesh tones and the way he is able to transition from a very loosely painted background to tight, beautifully rendered figures while keeping a uniform, coherent feel throughout an entire composition. I’m a huge fan of Maxfield Parrish’s draftsmanship, attention to detail and airy light.

Alex Ross is always good inspiration for a dynamic composition with a lot of motion. There’s something I really like about John Berkey’s work too.

He paints very loosely, but very precisely. Lately, I’ve been on a Norman Rockwell kick. His narrative ability is incredible, and his compositions are really amazing.

Heroes

There are also a number of contemporary painters who influence my work, not only because of their own skill but because they are willing to share their process and discuss art and art technique. To list a few off the top of my head: Jacob Collins, Graydon Parrish, Douglas Flynt, David Gray, Jeff Hein and Scott Waddell. That list could go on much further. There are a lot of incredibly talented painters and sculptors out there.

In addition to the body of work that you make available through

Art The Unknown Awaits

Quent Cordair Fine Art, you also paint commissions. Can you tell us a little about your most recent commission painting, Terra Incognita?

The Terra Incognita commission was an incredible experience. The process was documented in detail on the Quent Cordair Fine Art website in the Artist’s Studio, complete with in-progress image—so I won’t get too specific here. Basically, I was approached by a client who wanted a painting about discovery and exploration. I started out with a book the client recommended and a few basic pieces of information about the client’s interests and favorite paintings. I worked with the client for several weeks to eventually come up with and refine a composition based on two children, dressed in homemade space-suit costumes, lying in their tree house imagining themselves exploring the surface of Mars.

Between the children at the bottom of the painting and their imagined selves are representative individuals of human discovery and achievement, from the era of nautical navigation to the moon landings, including John Harrison and his maritime chronometer, Cook’s Endeavour, Copernicus, Galileo, Alan Turing, Rosalind Franklin and a Saturn V rocket. It was a huge project, but I absolutely loved working on it, and I believe the client was truly pleased with the result. It was really satisfying, and I hope to be able to do a lot more of that kind of work.

Thank you, Bryan. We look forward to seeing and sharing much more of your work with the world.

“The contrast between the linear structure of architectural forms and the organic structure of the human form is an endlessly fascinating combination for me as an artist. I enjoy mixing these contemporary and classical elements together in my paintings, using traditional materials and techniques. I hope to evoke in my viewers a sense of potential and possibility, while satisfying the mind’s desire for detail and the eye’s desire for beauty.” – Bryan Larsen Bryan Larsen’s available work and portfolio can be viewed at Quent Cordair Fine Art in Napa, CA and on the gallery’s website at www. cordair.com. To purchase any of Bryan Larsen’s paintings or to discuss commission possibilities, please contact the gallery at 707-255-2242.

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Casana Cashmere Scarves

By Sherrie Wilkolaski

T

he soft touch of cashmere on your skin, is a luxury everyone should experience. Casana Designs, has a passion for cashmere, and founder Carrie Chen covers what goes into bringing cashmere to life in her article, The Making of Cashmere Fabric. She also gave us some insight to what makes Casana so special.

How has interior background influenced fashion background?

I don’t consider myself a fashion designer, I consider myself more of a textile designer. My interior design background incorporates space and color patterns combining to provide a good foundation in design.

What is your inspiration for your line of scarves?

Inspiration was freedom to create, love and express. That is how I came to design my first scarf, I was eager to be free to create, love and express.

What makes Casana cashmere so special?

We use finest cashmere from Himalayan Mountains. No one else uses such high quality cashmere.

All of the scarves are handmade and hand printed with eco-friendly materials. The dye used doesn’t impact environment very much; it’s 80% natural dye. The Casana collection is very high quality

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don’t use heavy machinery to make cashmere it’s all very authentic.

Where does the name “Casana” come from?

The name Casana comes from Carrie (my name of course) and my two daughters names Sabrina and Natalia. The logo has a feather which represents light material (cashmere). It also represents freedom; the lines of feather were designed to express myself as a mother overseeing my two daughters; freedom to adapt whatever situation encounter.

Who are your favorite designers?

Textile Designer Jim Thomson and Fashion Designer Ted Baker.

What is next for Casana?

Casana will continue to do what we do; ensuring we always use the finest, high quality materials.

Casana plans to expand our FW 2015 collection Mongolian cashmere with furs and 100% cashmere cardigans. The collections are luxurious and price points very attainable.

We will introduce a collection of scarf accessories including brooches and pins for 2016. It’s a natural progression for Casana.

To learn more about Casana go to casanadesigns.com/.

Fashion

The Making of Cashmere Fabric

By Carrie Chen

T

he story of our scarves begins in the Himalayan Mountains, home of the world’s finest cashmere (the spelling is derived from the ancient spelling of the region’s name, Kashmir). Every spring, the hair – and it’s not wool, but hair -- is hand combed from under the neck of the Himalayan mountain goat Chyangra (capra hircus laniger). The hair grows in varying softness, but to make cashmere, the soft, fine hair must be separated from the thick coarser hair and then taken for further processing.

Spinning

Cashmere yarn is spun by hand on a spinning wheel, or Charkha. Prior to spinning, the raw material must be stretched and cleansed to remove any dirt. It is then soaked for a few days in a mixture of rice and water in order to soften it. Amazing to behold, hand spinning is an extremely labor-intensive process requiring immense patience, dexterity and dedication.

Weaving

Cashmere yarn is too fragile for the vibration caused by power looms, therefore the weaving of traditional cashmere shawls is done on handlooms. Weaving is itself an art which has been passed down over generations. The process differs depending upon the product, and different looms are required for different items. Cashmere shawls, stoles, mufflers, scarves, blankets and sweaters are all woven on different looms, and each accordingly takes a different amount of cashmere fibers and time. For example, it takes over four days to weave a single cashmere shawl. It is essential for the weaver to have a uniform hand for par excellence fabric.

Dyeing

Dyeing must be done by hand; each shawl, scarf etc. is dyed individually and with immense patience by dyers with generations of experience. Only metal-free dyes are used. Dyeing is done at a temperature just below boiling point for nearly an hour.

Cashmere wool is exceptionally absorbent, and dyes easily and deeply when handled properly.

Printing

Printing is also done by hand. Each scarf is

printed one color layer at a time. Each color must be printed and dried completely before the next color can be applied, and this is repeated up to 5 or 6 times depending upon the complexity of the design. Accuracy throughout this process is crucial, for the smallest negligence would ruin the item.

Therefore, this work is only done by experts.

Fringes

Most of our scarves are finished in a classic and simple fringe, some of which have beautiful designs on them. The fringe making process requires artistry and delicacy, and it takes an expert hours to fringe and finish each cashmere product.

The creation of handmade cashmere products is an artistic, labor intensive and time-consuming process. Therefore the prices are higher than for a similar-looking product of different material. However, at Casana we offer beautiful products of the finest quality cashmere, from an honorable tradition of craftsmanship, within a reasonable price range.

A word of caution is necessary for cashmere lovers: Do not be fooled by the low priced Pashminas and “cashmeres” that flood the market. It is impossible to acquire a $30 cashmere or Pashmina wrap. Most frequently, these fakes are actually polyester or viscose fabric, and do not even resemble cashmere in look, or feel, or quality. Consumers interested in genuine cashmeres from our authenticated collection should please visit our online shop. We offer only pure and highest quality cashmere scarves, handmade in Nepal with cashmere from the heart of the Himalayan Mountains.

Also worth noting: the manufacturer we work with participates in fair trade practices by providing their workers with healthcare benefits and education for their children. And we at Casana donate 5% of all proceeds to the workers’ families as educational funds for their children.

Naturally, we do not use child labor.

It is a true joy to work with the wonderful people of Nepal, who create the world’s most luxurious cashmere products for Casana.

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Global Nomad Inka PiegsaQuischotte

By Maralyn D. Hill

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Featured Contributor

O

riginally, I met Inka PiegsaQuischotte several years ago online, when she approached me to review one of her novels, Sweet Revenge.

It was so well written with plot and subplots intertwined and resolutions, I was intrigued and delighted by this writer. We since have become good global friends.

In fact, I keep another of her books, House Husbands, in my nightstand for light relaxing reading when I need to clear my head. Inka’s view of the world and nomadic spirit has always sparked my interest, so I was delighted when she joined our team of Luxe Beat contributors.

Photo from Inka’s article: Ecology Meets Luxury at the Mourtzanakis Residence Crete BELOW Inka’s article: La Caldea – A Superspa In Andorra BOTTOM Inka’s article: Rejuvenating At The Pera Palace Istanbul

MDH: Inka, can you share some of your background, so our readers will have better insight into your love and understanding of travel and the international community?

IPQ: Born in Germany, I went to boarding school in Switzerland. Next, I studied law and got three degrees in Germany, UK and Spain. Until about six years ago, I had my own international law firm in London, UK, and Marbella, Spain.

Then I changed courses and became a novelist and travel writer. I lived in London, Miami, Istanbul, and Marbella, and have now settled on Spain’s Costa Blanca near Alicante. I speak German, English, French and Spanish and very bad Turkish.

MDH: Where did your love for travel come from?

IPQ: I traveled with my parents at an early age, then in my profession as an international attorney. However, I saw nothing of the places I visited and decided on a drastic change. I do have a nomadic nature, so travel comes naturally as well as living in different countries.

MDH: What is your writing process?

IPQ: Ideas get jotted down in a notebook, which I always carry.

Characters for a novel end up next to notes about a museum, a jumble only I can understand and then pour into the right form. I love to paint with words. Making my readers see, feel, smell and even taste through

MDH: Why do you write about luxury?

IPQ: Luxury is beauty and peace.

To find and describe such an oasis in our troubled world is definitely a strong motivator.

MDH: What is one of your favorite experiences while traveling?

IPQ: Finding hidden corners, discovering extraordinary museums and to relax at least one night in the best hotel I can find wherever I happen to be.

my words is my passion.

Photography interests me as an addition or when I manage to capture secret corners.

MDH: When you get the chance to pick your travel destination, where do you go?

IPQ: Warm, exotic and adventure, with a dash of luxury if there is such a thing. My favorite is the Middle East.

MDH: If you had the chance to be someone else, who comes to mind?

IPQ: Living: Jane Fonda, dead (presumably), Amelia Earhart.

MDH: What is your favorite food?

IPQ: Being a vegetarian and on a constant diet so as not to put on weight, eating is not high on my agenda. I love fruit, most of all mango and pineapple.

MDH: How do you spend your free time?

IPQ: Reading, going to the theatre and opera. My hobby is making collages, otherwise, my job is my hobby, and so free time and work time are interlinked.

MDH: What is your view on the luxury market?

IPQ: Luxury will always be around, if only as a form of comfort or escapism, very necessary to get away from stress and trouble. Call it a kind of painkiller if you like, to be taken when needed.

MDH: If you were stranded on an island, name one person and three items you would bring?

IPQ: I’d bring my writer friend Ruth Kozak and there would never be a dull moment; my favorite blanket (for comfort), my emerald ring (for good luck), and Caleche by Hermes (for a beautiful scent).

MDH: What would you recommend we experience if we visited your hometown?

IPQ: My home town is Berlin, which I have not visited for 20 years. I´d visit the Museum Island, which is in the former East, stay in the Hotel Adlon, take a boat trip along the river Spree, and go horse riding in the Grunewald.

MDH: What are three necessities you won’t travel without?

IPQ: Perfume, body lotion and coffee.

MDH: What does Luxe Beat Magazine mean to you?

IPQ: A forum where I can tell readers about the above mentioned oasis I discover and be inspired by my fellow writers. With so much emphasis on low budget travel and backpacking (all fine and good), it takes courage to celebrate luxury. I applaud Luxe Beat Magazine for that and am proud to be able to contribute.

You can learn more about Inka by checking out her blog at www.glamourgrannytravels.com.

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Chapter 1 Excerpt from Scent of Triumph: A Novel of Perfume and Passion by Jan Moran St. Martin’s Press

A rose, the symbol of love, the queen of the perfumer’s palette.

How then, does the perfume of war intoxicate even the most reasonable of men?

–DB (From the perfume journal of Danielle Bretancourt) 3 September, 1939 Atlantic Ocean Danielle Bretancourt von Hoffman braced herself against the mahoganypaneled stateroom wall, striving for balance as she flung open a brass porthole, seeking a moment of respite she knew would never be. A damp, kelp-scented wind—a harbinger of the storm ahead—whistled through the cabin, assaulting her nose with its raw intensity, but the sting of salty spray did little to assuage the fear she had for her little boy.

Nicky was only six years old. Why, oh why did I agree to leave him behind?

She had wanted to bring him, but her husband had disagreed, saying he was far too young for such an arduous journey. As a trained scientist, his arguments were always so logical, so sensible. Against her instinct, she had given in to Max. It was settled; in their absence her mother-in-law, Sofia, would care for Nicky on their old family estate in Poland.

Danielle kept her eyes focused on the horizon as the Newell-Grey Explorer slanted upward, slicing through the peak of a cresting wave. The ocean liner creaked and pitched as it heaved through the turbulent gray waters of the Atlantic on its voyage from New York to England. Silently, Danielle urged it onward, anxious to return home.

Her usually sturdy stomach churned in rhythm with the sea. Was it morning sickness, anxiety, or the ravaging motion of the sea? Probably all three, she decided. Just last week she’d been so wretchedly ill that she’d seen a doctor, who confirmed her pregnancy.

The timing couldn’t be worse.

She blinked against the stiff breeze, her mind reeling. When they’d heard reports of the new agreement between Germany and Russia, they’d cut their business short to hurry home. Had it been just two days since they’d learned the devastating news that Nazi forces had invaded Poland?

Someone knocked sharply on the door. Gingerly crossing the room, Danielle opened the door to Jonathan Newell-Grey, heir apparent to the British shipping line that bore his family name. His tie hung from his

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Scent of

A Novel of Perfum and Passion

by Jan Moran

collar and his sleeves were rolled up, exposing muscular forearms taut from years of sailing. A rumpled wool jacket hung over one shoulder.

Danielle and Max had met Jon on their outbound voyage to New York several weeks ago. They had become good friends, dining together regularly on the ship, and later in the city.

Well-traveled and physically fit, Jon loved to explore and dine on fine food, and insisted on taking them to the best restaurants in New York, as well as little-known nooks that served authentic French and German fare, assuring Max and Danielle of a salve for their homesickness after their relocation. During their time in New York, Max worked tirelessly, tending to details for their pending cross-Atlantic move, so they both appreciated having a knowledgeable friend to call on for help.

With his gregarious yet gracious manner, Jon had helped them find a good neighborhood for their family, introduced them to his banker, and even explained some of the odd American colloquialisms they couldn’t understand, as they all laughed together over well-aged bottles of his favorite Bordeaux. They had all climbed the Empire State Building together, and one night they saw a play on Broadway, and even danced to

Benny Goodman’s big band into the late evening hours. Jon also went to the World’s Fair with them, where their crystal perfume bottles were featured in a potential business partner’s display. Danielle and Max were both glad they’d met Jon, a man who embraced life with spirit and joie de vivre, and they looked forward to their new life in America far from the threat of Hitler’s forces.

But now, with news of the invasion, Max and Danielle’s guarded optimism for their future had turned to distress over their family’s safety.

“Bonjour,” she said, glad to see Jon. “Any news yet?”

“None.” He pushed a hand through his unruly chestnut hair, droplets of water spray glistening on his tanned face. “The captain has called a meeting at fifteen hundred hours for all passengers traveling on Polish and German passports.”

“But I still hold a French passport.”

“You’ll need to attend, Danielle.” His hoarse voice held the wind of the sea.

“Of course, but—” As another sharp pitch jerked through the ship, Jon caught her by the shoulders and kept her from falling. He moved intuitively with the ship’s motion, a testament to his years at sea.

“Steady now, lass,” Jon said, a small smile playing on his lips. He stared past

her out the porthole, his dark eyes riveted on the ocean’s whitecapped expanse. Blackened, heavily laden clouds crossed the sun, casting angled shadows across his face.

Embarrassed, Danielle touched the wall for support. She recalled the strange sense of foreboding she’d had upon waking. She was blessed—or cursed—with an unusually keen prescience. Frowning, she asked, “Can the ship withstand this storm?”

“Sure, she’s a fine, seaworthy vessel, one of the finest in the world. This weather’s no match for her.” He turned back to her, his jaw set. His usual jovial nature had turned solemn.

“Might even be rougher seas ahead, but we’ll make England by morning.”

Danielle nodded, but still, she knew.

Anxiety coursed through her; something seemed terribly wrong. Her intuition came in quiet flashes of pure knowledge. She couldn’t force it, couldn’t direct it, and knew better than to discuss it with anyone, especially her husband. She was only twenty-six; Max was older, wiser, and told her that her insights were rubbish. Max wasn’t really insulting her; he had studied science at the university in Germany, and he simply didn’t believe anything that couldn’t be scientifically proven.

Jon touched her arm in a small,

Triumph

Book Excerpt

me

sympathetic movement. “Anything I can do to help?”

“Not unless you perform miracles.”

Jon’s rough fingers were warm against her skin, and an ill-timed memory from a few days ago shot through her mind.

Danielle loved to dance, and with Max’s encouragement, she and Jon had shared a dance while Max spoke to the captain at length after dinner. Danielle remembered Jon’s soft breath, his musky skin, his hair curling just above his collar. He’d been interested in all she had to say, from her little boy to her work at Parfums Bretancourt, her family’s perfumery in the south of France. But when she’d rested her head against his chest, it was his skin, his natural scent, which was utterly unique and intriguingly virile, that mesmerized her.

A third-generation perfumer, Danielle had an acute sense of smell.

Her olfactory skills were paramount in the laboratory, but at times this acuity proved socially awkward. Jon’s scent still tingled in her nose, taunting her dreams, its musky animal appeal relentless in the recesses of her mind. His memory crept into her mind more than she knew it should.

After all, she told herself firmly, I am a happily married woman.

Danielle forced the scene from her mind, took a step back out of modesty.

She caught sight of herself in the mirror, her thick auburn hair in disarray, her lip rouge smeared. She smoothed her celadon green silk day dress—one of her own designs her dressmaker had made—and drew her fingers across her pale skin. “I’ve been apprehensive about this trip from the beginning.”

“Have you heard anything else from your mother-in-law?”

“Not since we spoke in New York.

And my mother’s last cable said they haven’t arrived.” When she and Max had heard the news, they called Max’s mother, Sofia, and told her to leave

immediately with Nicky for Paris, where Danielle’s parents had a spacious apartment in the sixteenth arrondissement, a fine neighborhood in the heart of Paris. Sofia’s voice had sounded dreadful; they hadn’t realized she was so sick. What if she isn’t well enough to travel?

Wincing with remorse, Danielle fought the panic that rose in her throat, fearful for her mother-in-law.

“They have to get out of Poland.” Jon touched her cheek.

Reflexively, she turned into the comfort of his hand, inhaling, her heart aching, his scent—at once both calming and unsettling—edged with the smell of the sea and a spiced wood blend she normally could have recognized in an instant.

But now, Nicky was ever present in her mind.

Danielle pressed her eyes closed and stifled a sob.

Released: March 31, 2015 Hardcover: 384 pages Publisher: St. Martin’s Griffin ISBN-13: 9781250048905

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Beer O’Clock A Little of What You Fancy Does You Good (Beer O’Clock excerpt)

By Jane Peyton

Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health.

American Founding Father, Thomas Jefferson

O

f all alcoholic drinks, beer has more health, nutritional and social benefits than any other.

Consumed moderately, beer has proven health benefits. Moderate consumption of low to medium-alcohol beer (4% ABV) is ten pints a week for men, eight pints a week for women, to be consumed throughout the week (with days off for the liver to have a rest but not, alas, to be saved up for a weekend binge). Dozens of independent medical experiments have concluded that the beer drinkers in their studies were happier and healthier than those who did not drink beer or drank too much. These positive facts about beer are not widely reported because problems caused by alcohol abuse take precedence in the media and there is a reluctance to be seen to be celebrating the drinking of alcohol.

In some British hospitals until at least the mid 1970s, trolleys containing bottles of beer were trundled around the wards, and patients, regardless of whether they were in for an ingrown toenail or cancer, were offered a drink.

It was good for morale, but more than anything it was a motivation to get better, leave hospital and go to the pub – after all, it was only a small bottle of beer.

The Ancient Egyptians did not just drink beer for pleasure but also used it as medicine too, for ailments including gum disease, as dressing for wounds, and externally as a poultice to treat piles.

Today, one of the world’s leading authorities on beer, Professor Charles

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Bamforth, is the author of the definitive work on the positive effects of drinking it. The science behind the health claims for beer is to be found in his book Beer: Health and Nutrition.

beer or ideally real ale.

But before telling you the good news about beer to print on a T-shirt, or on a placard to carry round at all times so that naysayers can be enlightened, let us first dispel one particular and persistent myth about beer.

Antioxidants Antioxidants are substances that help to protect the body against the effects of free radicals – molecules that can damage cells, and may trigger heart, cancer and other diseases. Both barley and hops contain antioxidants and consequently beer is rich in them.

The Belly In every language a big stomach is known as a ‘beer belly’ or ‘beer gut’.

Some people who do not drink beer have a belly, yet it is still known as a beer belly. How can that be? It should be called a ‘burger belly’ because weight gain is caused by a person taking in more calories than they expend – it is lifestyle and not exercising enough that puts on the weight. Measure for measure beer has fewer calories than any other alcoholic drink.

Here is a comparison of beer with other popular pub drinks and snacks: Pint (568 ml) of 4% ABV beer = 190 calories Medium-sized glass of white wine (175 ml) = 131 calories Single gin and tonic (with a small bottle of tonic totals 150 ml) = 120 calories Bottle of alcopop (275 ml) = range is 150–230 calories Pint (568 ml) of orange juice = 256 calories Pint (568 ml) of soft drink such as cola = 272 calories Small packet of crisps = 183 calories 100 g packet of peanuts = 601 calories And don’t forget the doner kebab on the way home from the pub = 800–1000 calories (depending on size) Beer contains no fat or cholesterol, and is low in carbohydrates and sugars. But some people feel bloated after drinking beer because carbon dioxide in beer warms in the stomach and swells. That is temporary and will soon go away. The answer is to drink lower-carbonated

So let us push the belly to one side and consider the health benefits of beer:

The protection of ethanol (alcohol) In small doses it can protect the body against a number of health problems, including the risk of coronary heart disease, by raising the amount of ‘good’ cholesterol (high-density lipoprotein), thereby lowering the risk of arteriosclerosis (hardening of the arteries), type 2 diabetes, gallstones and Parkinson’s disease.

The many benefits of hops Hops are a rich source of the micronutrient phytoestrogen. Consumption of phytoestrogen is connected with a decreased incidence of breast cancer in humans. Supplements containing phytoestrogen are used as a natural hormone replacement therapy for postmenopausal women.

Hops can help to prevent calcium leaching from the bones, which is a reason why they found in medical studies that beer drinkers were less likely to suffer from calcium oxalate kidney stones and osteoporosis.

Silicon in beer also helps to prevent the latter problem so beer drinkers have a double whammy in fighting

Book Exerpt that bone condition.

duodenal and gastric ulcers.

Medical research suggests that a group of antioxidants known as flavonoids present in hops may prevent the development of cardiovascular disease, obesity, diabetes and certain cancers.

The properties of hops are also useful for purifying the blood, to stimulate a sluggish liver, and to treat a variety of ailments including insomnia, migraine, indigestion, intestinal cramps, earache, travel sickness, irritability and tension.

Hops are also antibacterial and can prevent the growth of food-poisoning pathogens, such as Clostridium difficile, and heliobacteria, which are believed to cause stomach cancer,

Nutritional benefits Beer contains carbohydrates, proteins, minerals, vitamins, soluble fibre and amino acids. Also, as fermentation increases the nutritional value of food and drink, the malted cereal in beer is much more nutritious than it would be as breakfast cereal. B vitamins are particularly abundant in beer, as are potassium and silicon, and all three have specific benefits.

B vitamins: The B-vitamin complex is essential for the proper functioning of almost every process in the body, including the central nervous system, energy production, digestion, and the growth of healthy hair, skin and nails.

Potassium: Healthy bodies need potassium. A deficiency can lead to strokes, low blood sugar, muscle disorders, impaired brain function, abnormal blood pressure, heart disease, kidney disorders and stress.

Silicon: Silicon is not produced naturally by the body, but the body needs it nonetheless. Beer is one of the richest sources of silicon available to us (it exists in the husks of barley), which is good news as this essential mineral prevents our bodies from falling apart because of its involvement in the production of collagen – the protein in tendons, blood vessel walls, skin, nails and hair. It also maintains healthy joints and bone density, and that is the reason why the beer drinkers in medical studies were found less likely to suffer from osteoporosis than the non-drinkers. A daily intake of silicon of 25–30 mg is considered ideal and one pint of beer contains around 16 mg of it. Silicon can also help to block the brain’s absorption of aluminium, a toxic metal believed to play a role in the onset of Alzheimer’s disease and dementia.

Therefore, another marvelous benefit of this mineral is its anti-aging properties. Drink beer and stay young!

Watery goodness Beer is a way of consuming water, though much more fun than a few glasses of H2O! But beware: the paradox is that some beer drinkers become dehydrated, because beer increases the urge to urinate. All that water, plus the fact that hops are diuretic means that water going in via beer goes out again very quickly.

Think of beer as a detox, all those toxins from modern life being flushed out with the aid of your favourite drink. And to avoid dehydration drink some neat H2O after a session.

To quote a phrase attributed to sixteenth-century Swiss physician Paracelsus: ‘Cerevisia malorum divina medicina.’ (‘A little bit of beer is divine medicine.’)

Social welfare Beer is the most convivial of drinks and makes people happy, which is beneficial for general well-being, and physical and mental health. Professor Sheldon Cohen, Professor of Psychology at Carnegie Mellon University in the USA, said, ‘We need to take more seriously the possibility that a positive emotional style is a major player in disease risk.’

Beer helps to build social bonds – just look around the pub to see that in action as people, formerly strangers, start chatting over a pint. Britain’s first pubs were alehouses and even today a pub is not really a pub unless it sells beer. Pubs are at the core of British society where people, regardless of background, come together to enjoy the national drink and have a communal good time; after-work drinks down the pub are another example of friendships being cemented over beer. There is a reason why British soap operas set so many scenes in the Rovers, Queen Vic and Woolpack – all life happens in the boozer: relationships are formed, love affairs and celebrations conducted, arguments (and make-ups) developed, business conducted, deals sealed. The pub offers a refuge, companionship, entertainment – and beer is at the centre of it all.

The health benefits of a good social life are not to be underestimated. In a report published in March 2013 in the Proceedings of the National Academy of Sciences, lead research professor Andrew Steptoe, Director of the Institute of Epidemiology and Health Care at University College London, stated: Social contact is a fundamental aspect of human existence. The scientific evidence is that being

socially isolated is probably bad for your health, and may lead to the development of serious illness and a reduced life span.

So stay happy and healthy with the help of a glass of your favourite beer down the boozer with your mates!

Beer as medicine Historically, a variety of plants, herbs and spices were added to beer for their tonic and medicinal properties.

They included: Alder bark and buds: they help to stop diarrhoea. aloes: used for their purging nature.

Bishop’s wort: a cure for fever.

Bogbean: thought to prevent scurvy.

In large doses it was used to purge the digestive system. chamomile: has gentle laxative properties. coltsfoot: is a good remedy for coughs. common ash: purges the stomach as a laxative and diuretic, and promotes perspiration. cowslip: cures dizziness, and relieves stress. elecampane: herbalist Nicholas Culpeper said it ‘cleareth, strengtheneth, and quickeneth the sight of the eyes’. eyebright: thought to improve sight.

Hyssop: used as an expectorant (helps bring mucus from the lungs) and to calm flatulence. nettles: used to treat rheumatic and gout pains. watercress and wild carrot: thought to prevent scurvy. wood betony: used to treat headaches. Chewing the leaves before drinking was thought to prevent drunkenness.

Specific medical ales were also brewed in England to treat various ailments: ‘Buttered beere’ was a medieval concoction that contained butter, sugar, two egg yolks and grated ginger; it was believed to be good for shortness of breath and coughs.

Some alehouses prepared tonic ale by soaking a cheesecloth bag containing sarsaparilla, senna pods and other herbs in the cask. The ale was drunk to promote healthy lungs and stomach, and to prevent indigestion and colds.

Saxons believed that the devil was the cause of many health problems. A way to fight ‘fiend-sickness’ was to add mixed herbs, garlic and holy water to ale and drink it out of an inverted church bell after several masses had been said for the patient.

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