Luxe Beat Magazine April 2015

MAGA ZINE

APRIL 2015

Chef Grzegorz Odalak Downton Abbey Visits the Biltmore

Dream Your Destiny with Linda Kozlowski

Adventerous Luxury

Santorini Spelunking Chasing Lewis and Clark

Contents 110

92

Travel

78

Luxe Layovers: SEA

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Heed Yukon’s Call of the Wild – Even in the Dead of Winter!

86

Put a pin in it! Cloudcroft, NM – 9,000 feet above stress level

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Chasing Lewis and Clark with Un-Cruise Adventures

90

Global Business Etiquette: Dress Matters

22

In the Saddle at Tanque Verde Dude Ranch

Epicure

30

Winter Warmth, Desert Zen at The Boulders

92

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Hollywood Dreams Come True in Morocco

40

The American Queen: Ruling America’s Rivers

96

Chef Grzegorz Odalak: The Magician Chef Michelin Missed?

Amazing Cheeses at the Reypenaer Cheese Tasting Class

100 Fischer & Wieser Mustard Show Down

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Galapagos Islands Dive Boat Luxury

50

Aphrodite’s Hideaway

104 Fredericksburg, Texas: Wine, Art and Cuisine

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Iconic Santorini, Loving Caves

110 Eating Around the Kenya Bush!

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Town and Country: At Home in Italy

118 Fruitland Augusta Peach Vodka: A History Lesson

66

Home Sweet Hip Home in Vancouver’s Yaletown

120 The Farm at South Mountain in Phoenix

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Ani Villas Kite Surfing

70

Scottish Island-Hopping Adventures

124 His Passion for Baking is Always Rising

72

Carson Ridge Luxury Cabins in Carson, Washington

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127 Element Snacks 129 Cocktail Recipes Give Whiskey An Added Twist

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Sports

History

130 Trek Travel

158 Back to my roots

Fashion

166 Jonas Salk: Polio Miracle Worker

132 Downton Abbey Visits the Biltmore

Featured Contributor

Spas / Wellness

168 Travels of Wayward Wonderer Jenna Intersimone

136 Greece’s Best Medical Spa

Business

140 Girlfriend Getaway to the Valley: Silicon Valley 144 Nita Lake Lodge: Whistler’s Mountain Retreat

Art 148 “Life Without Art is like Dinner Without Wine.

Why Bother?”

152 Bringing Hope to Hospital Patients: The Foundation for Photo/Art 154 Poetry and the American Popular Song: What a Combo!

171 Quality Business: Hire the Right Players 172 Luxury Real Estate in Placencia, Belize: Flying under the Radar

Literature 178 Journeys Home: Inspiring Stories, Plus Tips & Strategies to Find Your Family History 180 French Coast by Anita Hughes 183 The Anatomy of a Sail 185 Yachting by Olivier Le Carrer

SHERRIE WILKOLASKI Editor-in-Chief and Managing Partner

MARALYN D. HILL Executive Editor

BENJAMIN BENNETT Creative Director

LILLIAN AFRICANO Editor

NORMAN HILL Editor

KATHY WANAMAKER Advertising Sales

DALE SANDERS Senior Travel & Lifestyle Editor/ Director of Photography

LEAH WALKER Editor-At-Large

COURTNEY LOWDEN Fashion Editor-At-Large

CONTRIBUTORS COLUMNS Global Etiquette Maralyn D. Hill

Quality Business Tom Raffio

Luxe Layovers Susan Lanier-Graham

Intern Yananisai Makuwa

Put a Pin in it!

Debbie Stone

Ann Yungmeyer Aurelia Dana Rebmann Debbie Stone Debi Lander Devanshi Mody Jan Ross Janice Nieder Jenna Intersimone John Lamkin Karen Catchpole

Karin Leperi Leah Walker Lillian Africano Linda Cordair M’Liss Hinshaw Renee Phillips Sandra Chambers Susan Lanier-Graham Tiffany Thornton Tom Raffio

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 ADVENTUROUS LUXURY is the

focus of the April 2015 issue of Luxe Beat Magazine. When we were planning for this issue, I had no idea how much fun it would be to pull it all together. There is so much discover. For the adventurous traveler there is no shortage of luxury experiences to satisfy those looking to Heed the Call of the Wild in the Yukon, Kite Surf in Ani Villas, or uncover the exotic mysterious of Marrakesh.

While adventure may not be every traveler’s dream vacation, there are other ways to achieve a thrill, and one of my favorite adventurous indulgences, is reading a book. We have several excerpts in this issue that will not disappoint. The JOURNEYS HOME: Inspiring Stories, Plus Tips & Strategies to Find Your Family History featuring Andrew McCarthy, Joyce Maynard, Pico Iyer, Diane Johnson & The National Geographic Travel Team.

The excerpt is written by Luxe Beat Magazine contributor, Tiffany Thornton.

For the seafaring adventurer, we have sneak peeks of The Anatomy of a Sail by Nic Compton and Yachting by Olivier Le Carrer.

The books are gorgeous and release April 21, 2015.

Business savvy readers please enjoy our new column called, Quality Business by author and business executive, Tom Raffio. This first edition, Hire the Right Players.

Our epicurean pieces will have your taste buds longing for Amazing Cheeses at the Reypenaer Cheese Tasting Class, Fischer & Wieser Mustard, and Fruitland Augusta Peach Vodka.

A special thank you to actress and adventurer, Linda Kozlowski, for sharing her real-life Hollywood to Morocco story with us, and doesn’t she look incredible on the cover!

However much, or little adventure you bring into your life, let it be luxurious.

Sherrie Wilkolaski Editor-in-Chief

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Letters To The Editor Dear Editor,

Please send a “thank you” on to one of your writers, Lillian Africano. I read her article about her train trip on the Rocky Mountaineer and I was so inspired, that I have booked a trip as a surprise anniversary gift for my husband.

The photos were incredible and her description of the trip, along with the food and the views clicked with me. It is something my husband and I have always wanted to do, and the article moved me enough to finally make it all a reality.

Your magazine covers so many wonderful places, it makes it tough to decide where to go next.

Marie T. Apex, North Carolina

Dear Marie,

Thank you for letting us know how much you n oy i ian arti Th Ro y o ntain r Train to th im m r an th impact it had on your personal travel decisions. r rit r tra th o n o rin th most luxurious travel experiences around. It is important to us that we’re providing travel stories that are personal. As Maralyn noted in h rr on to an y a o t h r in iry a o t o r spa articles. It is extremely important that we’re covering stories that highlight the experience, not just list the amenities, but take it a few t rth r i h yo an yo r h an a wonderful anniversary and hope you enjoy your own journey on the Rocky Mountaineer. Please o rit a an t a o t yo r tri h rri i oa i Editor-in-Chief

Dear Editor,

I like the articles you do on spas and their services. Do your writers actually visit the spas that they write about?

Nancy Ontario, Canada

Dear Nancy,

r at tion n o ra o r rit r to write about their experiences, and therefore, they most-likely have actually visited the spa, resort destination, or restaurant if it is a dining ri n h n r o rin a a or n center, it is critical to have that personal familiarity with the services and the facilities to har ith o r r a r hat th a ha to off r If you have a spa you’re interested in having us cover, please email us at luxebeatmag@gmail.com.

Dear Editor,

I’m looking for the article that was about the woman who is involved with booking space travel. I remember her name was Pamela, but I don’t recall her last name, or which issue it was in. Thank you advance for your help!

Richard, Burgundy, France

Dear Richard,

Maralyn D. Hill Executive Editor

The article you’re referencing is “Meet Travel Titan Pamela Hurley-Moser” and it ran in the June 2014 issue of Luxe Beat Magazine. As someone who does a lot of travel research, I couldn’t wait to interview travel titan, Pamela Hurley-Moser... after hearing about her, I knew I had to meet her.

She is one of only 120 worldwide representatives ai to ir in a a ti r ita Space Flight. It’s nice to hear that you remembered my article and I hope you enjoy reading it as much the second time around.

Dear Editor,

Maralyn D. Hill Executive Editor

You featured an expert from “The End of Innocence” by Allegra Jordan back in August (2014). It was such a great read! I went out and bought the book, and it didn’t disappoint. The book excerpts section of the magazine is my favorite section and I always go there first.

How do you select the books you feature?

Ruth C. Concord, N.H.

Dear Ruth,

It’s wonderful to hear that you are enjoying the literary section of the magazine. It is important to us that we continue to expand on this section, and we do like to feature excerpts from both tion an non tion ot Th n o nno n i in ma into a m o i be covering this story as we have more details.)

To answer your question, we look for titles that are interesting, and not necessarily written by bestselling authors, but books that are strong in their own genre. You’ll see that we will be expanding the literary section and promoting more books, authors and book reviews in the omin i Than yo or r a in h rri i oa i Editor-in-Chief

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

Heed Yukon’s Call of the Wild

Even in the Dead of Winter!

By Janice Nieder

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Travel

A

s a travel writer who specializes in luxury girlfriend getaways based around Michelin meals, five-star resorts, signature spa treatments and other nonessential indulgences, extreme travel might consist of sipping champagne out of a plastic flute, being forced to use powdered cream packets for my coffee or receiving only intermittent Wi-Fi. So I was, to say the least, a bit wary when I received an invitation to join a group of journalists (most of them were from Canada and accustomed to the cold weather) to experience “Winter in The Yukon”, especially The Yukon Quest, aka “the world’s hardest sled-dog race.”

Thinking it was time I put on my big-girl’s pants, I accepted the trip (for me it was basically for “the challenge” although I admit I was sorely tempted to back out after learning that the temperatures could often dip to 30 degrees below zero).

Looking back over the last week, it turned out to be, if not a lifechanging experience, at the very a t a r onin o affair ith the region. Not only did I survive the week, but I actually enjoyed the hell out of it, which is why I am recommending --even shouting from the rooftops -- that everyone needs to go to the Yukon at least once.

There are few places on the planet h r yo n h ri beauty and rich experiences, partly because over 80% of the Yukon is still i rn ith th ri tin rivers, unique wildlife, clean air, and some of the most awe-inspiring landscapes imaginable, mainly because they don’t have masses of people messing things up here.

Picture this: Although it is larger than California, the Yukon Territory has only 36,000 inhabitants vs.

California’s 39 million people. Or from the animal’s standpoint, the Yukon has about six caribou and two moose for each person -- the makings of a new political campaign, perhaps?

Yukoners love a good festival

With temps this extreme, Yukoners make their own winter fun. They off r a ari ty o ni ti a ranging from sophisticated cultural off rin to in an man a ain t th elements” competitions. Some of the more popular events include the Yukon Sourdough Rendezvous, Thaw di Gras Spring Carnival, Klondike Outhouse Races, Yukon International Storytelling Festival and the Dawson City Music Festival.

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During my visit I got to be part of (happily, I was just rooting from the sidelines) the 32nd annual Yukon Quest International Sled Dog Race.

From what I could see, the “Quest”” makes the Iditarod look like a stroll in the snow by comparison! The Quest began in 1983, at the Bull’s Eye Saloon, when musher Leroy Shank and historian Roger Williams envisioned the ultimate dog sled race, one that would severely test the strength and endurance of man and dog over 1,000 miles of rugged terrain. Unlike the Idtarod, which only crosses one mountain range, the Quest cuts through four mountain ran ith i ni ant ation changes, includes fewer checkpoints/ rest stops and has more extreme temperatures. After talking to the mushers and learning more about their backgrounds I was reminded of ABC’s Wide World of Sports slogan, “the thrill of victory... and the agony of defeat... the human drama of athletic competition”.

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Some of this year’s participants included Allen Moore, who was going for his third straight win in a row, Ray Redington, Jr., the grandson of an itaro o n r ff in considered the “Winningest Musher in the World” who last ran the Quest 25 years ago (let’s hear it for the older generation!) and my fave, Brent Sass, the comeback kid from Alaska. Last year he was neck and neck with Moore for the win until he a n ar th na h oint t m off hi an hit hi h a on the ice. He spent most of the last year rehabbing from the resulting concussion. His main concern was that he let down his dogs, but as he told us at the pre-event banquet, “I’m feeling good now and ready to go kick some butt!”

(Spoiler Alert: Brent Sass won the 2015 Yukon Quest champion, completing the 1,000 mile course in 9 days, 12 hours and 49 minutes.

Yippee!)

Even the snowmen welcome you with open arms in the Yukon!

Travel I don’t know why he wouldn’t let me steer!

During the night we would unwind from all the heart-pounding excitement at the Yukon Arts Centre, home to the 10th annual Available Light Film Festival. This i ana a ar t at r m festival north of 60 and features th n t in ont m orary ana ian and International cinema. The hi h i ht h r hi h nit y jump started my heart again) was a riveting performance by Tanya Tagaq, the Billy Holliday of Inuit throat singers, in concert with the i nt m anoo o th North resulting in one of the most emotionally haunting arrangements I’ve ever witnessed.

n i t nin off th no ry ta I could see how easy it would be to get hooked on this sport. Over lunch we met Jocelyne LeBlanc, one of the owners, who regaled us with some amazing stories of running the 2010 Yukon Quest, winning both the Red Lantern Award and the Challenge of the North Award.

Tip: At Sky High you can sign up for anything from the wussiest version, where you just sit back in the sled, snuggled under the blanket while they squire you around for an hour, or go all the way for a hard-core, two-week Back County Mushing and Winter Camping expedition.

Infinite Road-trip choices

Breathtaking roads trips are the norm here. You’re more likely to encounter a run-in with a moose crossing the highway than encounter anythin r m in a traffi am here, so rent a car in Whitehorse, Yukon’s capital, and head out on any of the 4,800 kilometers of scenic highways that beckon. You might want to start with the legendary Overlooking Whitehorse, Yukon’s capital

DIY Dog Sledding

This is just about the most fun you can have that doesn’t involve chocolate -- no wait, I take that back because when we broke for a tummy-warming lunch of homemade chili and brown bread, there were yummy, gooey brownies for dessert.

Th arin taff at y i h Wilderness (of both their guests and their 150 dogs) is used to rookies so you can simply show up, bundle up, and sign your life away.

Then, faster than you can build a no man yo n yo r m hin along the trails guiding your team of dogs like a seasoned pro.

I adored my wildly enthusiastic dog team, particularly my lead dog, Velvet, whom I was dying to bring home with me. Racing along the winding forest trails, hearing little more than whoosh of the sled and the panting dogs as they eagerly strained at the anchor in search of more speed, squinting against the

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Alaskan Highway, across the Arctic Circle or follow the historic Klondike Highway to the authentic frontier town of Dawson City, which was Ground Zero during the Klondike Gold Rush.

Tip: Keep your eyes peeled for all sorts of quirky roadside pit stops such as the Braeburn Lodge, about halfway between Whitehorse and Dawson, where you can try their famous $10 cinnamon buns, which are roughly the size of your head.

ird s-e e ie or as the sa in sho d o i ht is orth a tho sand ords

Ta in a a i r i ht in helicopter ride over Kluane National Park, a designated UNESCO World rita it ith o r glaciers, should be on everyone’s bucket list. We went with Kluane Helicopters. It’s a bit of a splurge at around $2,200 an hour, but you can bring along 3 buddies to share the cost, and per their website, they have “THE BEST DAMN PILOTSPERIOD!” This is kind of important in yo yin o r th ar t non o ar i in th or I snapped pictures of the mystical snow-white covered mountain peaks and shocking turquoise-accented seracs (dramatic columns of glacial i ta i r yin o r th lost kingdom of Shangri-la.

ic o r pace ro sno -shoein sno or ice-fishin

What the lucky peeps saw during Northern Tales Aurora tour

o i in

If you can’t decide which to do, the award-winning adventure company, Up North Adventures, is happy to let you mix it up. For those short on time, or if you’re a city slicker with a short attention span, check out their Multi-Activity Tour, which lets you dabble in dog sledding, snowmobiling, tobogganing and no ho in a in on n afternoon.

Pic entered in Takhini Hotsprings Hair Freezing Contest

One of the owners, Mark, was our guide and I swear he is the MacGyver of the Yukon. He showed us how to read animal tracks (very cool) and shared many outdoor survival tips.

Tip: If you’re in the market to pick up some serious skills, Up North a nt r o t tt r a o off r on Avalanche Courses and Wilderness First Responder classes.

a e in onder ent at the orthern i hts he est sho on earth

There we were, bundled to the max, waiting for our nighttime pickup by an adventure tour operator from

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Who wouldn’t love this face?v

Travel Northern Tales, who would be driving o t o to n to itn th i neon green wisps that make up the natural phenomenon known as The Aurora Borealis/Northern Lights. Our i ro off at th ir o y facilities (or as cozy as you can get at minus 30 degrees) which were a cluster of historic wall tents, like those once used by gold miners.

There where snacks, hot drinks and a mar hm o roa tin am r waiting for us.

The enthusiastic guides were extremely knowledgeable about aurora photography and happy to assist you with camera settings or loan you a tripod.

I had really been looking forward to ro in thi on off my To o Before I Die” list, but unfortunately I’ll have to take “The Bard of the Yukon” , Robert Service’s word that: “The skies of the night were alive with light, with a throbbing, thrilling am in a na a on o r viewing night.

However even if the lights didn’t come out to play, sipping cocoa under the starry sky in such pristine wilderness was still a memorable experience.

Tip: We also joined Northern Tales for an interesting double-hitter which began with a tour of the Yukon Wildlife Preserve, a 700-acre wildlife sanctuary featuring 11 species of northern Canadian mammals in their natural environment, ranging from Woodland Caribou and Alaska Yukon Moose to Wood Bison that we were told weighed as much as a Honda Civic!

Afterwards, we relaxed with a most welcome soak in the therapeutic Takhini Hotsprings. It was a hoot comparing our ice-covered hairdos.

You can even take a picture and enter their Frozen Hair Contest.

Word is that their café serves delish crepes.

Re a in st ish co

ort

As featured in Martha Stewart

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Brett Sass Wins!

Credit: Yukon Quest-Pat Kane

Living, The Inn On The Lake, located about ½ hour drive from Whitehorse, off r th timat a on retreat.

The hospitable chef/owner Carson hiff orn an hi taff ro i a warm setting perfect for a little indoor pampering. Thaw out as you i a n ana ian in in ront o th h ton r a in th nn Great Room before indulging in a gourmet four-course meal featuring organic vegetables, freshly foraged mushrooms, local bison, salmon and Arctic Char, all artistically presented y hiff orn an h ora Although the 15 rooms and cottages are all comfy with rustic/chic style, try the Executive Jacuzzi Suite, where you can appreciate the Northern Lights neon light show from your hot tub!

oca ats

The food here might not be haute but it sure is tasty! I chowed down

on some mighty tasty treasures that r ora h har t an hunted fresh from the wilds, such as local game, Arctic Char, greens, morels, honey and berries. I was surprised however, that I never had any sourdough bread. What’s up with that?

Here are some of my fave restos. The r t thr ar in hit hor an th last one is in Dawson City: Robbyn’s Street Grill: for their should-be-world-famous Yukon bison burger topped with bacon, mozza and hickory glaze with a side of n ri ri y ri to ith t r y t ffin an gravy-carbo heaven.

For a gourmet meal head to Giorgio’s Cuccina, an upscale Mediterranean restaurant that is always packed with a celebratory bunch, but no worries, the exuberant owner, Giorgio, treats you like a guest of The infamous Sourtoe

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Travel honor tart ith th amin Saganaki Cheese and then follow it up with a huge pile of divine Alaskan Red King Crab legs, local Arctic char or bison ribs.

As impressive as the ambiance was at The Wheelhouse, decorated with genuine period furnishings and archival photos from the sternwheeler era, the food and wine were equally impressive. I ordered (and loved) all my local picks, starting with Alderwood Smoked Char Dip followed by Grilled Arctic Char and ending with a delectable Low Bush Cranberry & Apple Galette topped with birch caramel yogurt and salted walnuts!

For authentic Greek cuisine, minus the jet lag, head to The Drunken Goat Taverna for gargantuan platters of Greek specialties such as calamari, spanakopita, hummus and their killer lamb chops. If it’s packed (which is the usually case) then head next door, where the same menu is available at their Billy Goat pub.

Tip: Keep in mind that they serve humongous portions in the Yukon, which sure worked for me!

ot-to- e- issed Re iona rin s

Whitehorse is home to the Yukon Brewing Company, an award-winning brewery that was conceived in 1997 by two canoe-paddling buddies and now sells over 850,000 liters a year.

They won the Canadian Beer of the Colorful houses to brighten up the winter in Dawson City

Year in 2009 for their addictive Yukon Red (often a sold-out); however they always have something exciting up their sodden sleeve.

Check them out on Facebook for their creative specials such as a special Bonanza Brown with raisins, sugar and vanilla.

Time your visit for the 2:00 p.m. tour for $10 per person. I loved the fact that all the money goes to a local charity, so you’re not just getting drunk midday, you’re being philanthropic!

You can tour the brewery, hear how they make their craft beers, and end with a tasting of eight beers, as well as their botanical vodka, Solstice, which is infused with raspberries, rose hips and sage. iff r nt a th ir r ar for something truly unique, The Downtown Hotel in Dawson City has them beat. I’m going out on a limb here, but I feel it’s safe to say that this is the only place in the universe where you can belly up to the bar and order a Sour Toe Cocktail, a shot of 40 proof alcohol that is then garnished with an amputated h man to Th r t to at a to 1920 and came from a frostbitten rum runner.

To become a member of this noniti t yo m t ay r t to the reigning Sour Toe Master. He will then open the old wooden case that ho a ta o offi ia rti at and jar of salt where the gnarly big toe is buried. He digs out the toe, drops it in your glass, and delivers the following Harry Potter-like incantation: “You can drink it fast, you can drink it slow-- but the lips have gotta touch the toe.” If you follow these directives without swallowing the toe (which results in a n yo ar a ar a m m r hi rti at am th proud 57,924th member of the Sour Toe Cocktail Club, which began on 1973.

t perhaps their reatest reso rce is the peop e

There is no way to describe Yukoners because they are truly inimitable.

But if I were to try, I’d say in general they are hospitable, outdoorsy, totally crazy, tough as nails, tenacious, fun-loving, quirky, dedicated, fascinating and totally unforgettable.

For other ways to have fun in the Yukon (365 days a year) visit travelyukon.com.

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Chasing Lewis and Clark with Un-Cruise Adventures

By Jan Ross The S.S. Legacy

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Travel

M

eriwether Lewis and William Clark, intrepid explorers dispatched by President Thomas Jefferson in the early 1800s to find a route across the western United States, did not have an easy trip. Battling Native Americans, braving extreme heat and cold, making their way down treacherous rapids and starving, they gradually made their way to their ultimate goal: the Pacific Ocean. However, passengers on the luxurious S.S. Legacy with Un-Cruise Adventures are able to traverse part of the same route in ultimate comfort.

Un-Cruise Adventures is not a typical small ship cruise company by any means. Drawing on the combined experiences of their team with 80+ years in yacht and small ship cruising, Un-Cruise Adventures off r an a t rnati to any traditional cruises by taking their guests into remote areas and off rin n on ntiona an it amazing excursions.

The changing landscape LEFT Nez Perce presenter

Great view from the open bridge on the S.S. Legacy

Their cruise of the Columbia and Snake Rivers duplicating part of the Lewis and Clark expedition is a good example. Designed to emulate a turn-of-the-century coastal steamer that you might have seen during the time of Lewis and Clark, the charming interior of the ship is lovely. Beautifully carved wooden cabinetry, a lounge complete with a ar a i or i in on th cruise), a dining room complete with a wine bar, a saloon, hot tubs, sauna, tn i m nt yo a a an a massage suite (a massage is included for every guest) combine to create a luxury atmosphere unlike any other small ship.

The four decks provide plenty of viewing opportunities as the ship cruises through amazing Oregon and Washington scenery and lots of comfortable seating areas as well. Elevator access is available and, with six cabin categories all om t ith a at r n player and iPod docking station, you ar r to n th r t a in With an open bridge policy, the expansive bridge area is available to anyone who is interested, and many guests spend time there enjoying the passing scenery.

The “Legacy of Discovery� cruise is enhanced by the crew who seem to o th ir o an ma ry ffort to keep the guests comfortable, even donning period costumes for various vignettes and sometimes

just for fun. The cruise leaves from Portland, Oregon, and we boarded the ship with no idea of the wonderful experience we were about to have.

Letters from Home

There are a lot of advantages to small ship cruising: smaller number of passengers, ability to navigate into interesting locations and a comfortable, relaxed atmosphere.

But possibly the best thing about cruising on a small ship on rivers is that there is no danger of seasickness! After exploring the

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Basalt formations in Hells Canyon

ship a bit, we headed to our cabin where we were pleasantly surprised at how large the cabin was and the door to the outside deck made it seem even larger as we could open the door for a breath of fresh air or to check out the passing scenery.

We cruised out of Portland in the evening and the lights of the city r tin on th at r r at a a ti ta or o r r t ay on the ship. After drinks in the lobby (the bartender was never stumped by anyone’s drink order the entire week), we headed into the lovely inin room h r ha th r t of what would prove to be many delicious meals. Breakfast every mornin off r ra hoi an orders for lunch and dinner were taken at that time. With plenty of hoi off r or a h m a it a hard to imagine that anyone was not pleased with the dining choices.

Yoga class onboard

One of the most pleasant things about the cruise was getting to know some of the other guests, as you are welcome to sit anywhere you like in the dining room. We met several other guests and found ourselves gravitating to them in other areas in the ship; a very pleasant way to spend a week! ryon n oy th a off r throughout the week; knot-tying, bead-making and yoga classes were all interesting choices.

the cruises which featured the musical talent of the 40s singing group called “Letters from Home”.

Not only did they provide several very entertaining musical performances, they were also charming dining companions, and everyone enjoyed spending time with them. Beautiful, perfect harmonies, tap dancing, funny little skits and audience participation all made their performances enjoyable for everyone. Erinn Diaz created the group like an Andrews Sisters tribute which would honor veterans, active military, and the families and partnered with Serah Haley to travel and perform.

We were fortunate to be on one of

There were also other skits and

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performances throughout the week put on by crew members who were certainly excellent actors as they portrayed various historical events which had occurred in the area through which we were cruising. In addition, a Native American speaker came onboard and entertained us ith on tori an t ayin After a great night’s sleep, we found ourselves cruising through the gorgeous Columbia River Gorge National Scenic Area. We had just spent time in a luxury cabin in the Columbia River Gorge area for a few days prior to the cruise so seeing it from the water was a completely iff r nt r ti i through the Bonneville Dam locks

Multnomah Falls

Travel Historic pioneer village

Bighorn sheep pausing for a drink in Hells Canyon

Amazing to think pioneers headed west in these wagons

(one of many locks on our cruise) and o r r t hor r ion a a to r o th h t r in an h a r at th am i itor nt r i and Clark must have been amazed at the beauty of this place although I’m sure it was much easier in some ways for them to traverse the river without all the dams and locks which exist today.

The shore excursions on the cruise were all included in the original price a tantia iff r n rom om cruise companies and one which can really add to their vacation bill. From the dam, we took a bus to one of Oregon’s most amazing waterfalls, Multnomah Falls. The tallest waterfall in Oregon, it’s a prime tourist destination and a little crowded, but well worth a visit as

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Cruising out of Portland, Oregon, in the evening

it’s really gorgeous. Back on board, it a tim to n a om orta seat and enjoy a cruise through the spectacular Columbia River Gorge.

Eighty miles long and up to 4,000 feet deep, the river canyon makes its way through the Cascade Mountains and the lush forests and soaring mountains are truly an amazing sight.

The next day we were astonished to see Oregon had changed right before our eyes. From the lush green forests of the Northwest, we had cruised to th on n o th o m ia an

Snake Rivers and plenty of wineries an o n h at Thi a no lush Northwest rainforest but a tan, gold, and brown landscape like nothing we had ever seen. More locks and dams provided an interesting spectacle as we made our way along the rivers.

It was about this time that we took advantage of the full massage for every guest which was included in the price of the cruise. What a nice amenity! Step into the massage suite and you will feel that you have arrived in a very nice spa, then just

relax and enjoy your massage as you cruise along.

One of our best days took place on our jet boat cruise of Hells Canyon.

After docking in Clarkston and learning about the historical i ni an o th r o and the Lewis and Clark Expedition’s encounter with these Native Americans, we clambered aboard a covered jet boat for an exciting ride into the canyon. This section of the Snake River was lined with beautiful yet rustic cabins – very rustic, as they have no plumbing or electricity!

Replica of Stonehenge

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Guests on the S.S. Legacy enjoying one of the amazing views on the cruise

Travel This is North America’s deepest river gorge and has been protected as a National Recreation Area since 1975.

We were thrilled to see deer, bighorn sheep, eagles and 7,000- year-old Native American petroglyphs.

The incredible basalt formations along the canyon walls were truly mesmerizing.

Walla Walla, Washington is not only fun to say (!) but it’s also an interesting historical area with a complete pioneer village and museum, along with plenty of galleries and wineries. A visit to the Walla Walla Fort Museum and wine tasting combined to create a memorable day; The Dalles in Oregon provided a day of culture with a tour of the interesting Maryhill Museum and the Columbia Gorge Discovery nt r T a ay in a i t to n in Oregon, the museum houses priceless European paintings and sculptures along with Native American artifacts and the Queen of Romania r ona ff t tr y an eclectic collection! The Columbia Gorge Discover Center had plenty of interactive exhibits which provide a look into the area’s geologic history.

We also visited one of the most interesting sites of the entire cruise in Maryhill: a complete, miniature replica of Stonehenge! We couldn’t believe our eyes as we pulled up to this fascinating place. Completed in 1929, it was intended as a veteran’s memorial and has become a tourist destination that is well worth a visit.

We were sad to visit charming little Astoria because we knew it was very close to Portland and our cruise would be over soon. Situated near the mouth of the Columbia River, the town is near Fort Clatsop, which is a replica of the Lewis and Clark camp when they were in the area. This was their last camp before they headed home to St. Louis to report everything they had discovered.

Astoria is an interesting place to tro aro n n oyin th i torian man ion an th i o th a i Ocean and the Columbia River.

The next morning, Portland was our last stop, as we and our new friends headed separate ways to catch a bus, ta i an na y an to ta a home. We hated to leave our cozy cabin and the beautiful ship that had become our home for the prior week.

We left knowing that this would not be our last trip with Un-Cruise Adventures!

21

In the Saddle at Tanque Verde Dude Ranch

By Debi Lander

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Travel Off for the sunset trail ride

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golden sun edges over the mountain’s ridge and puffy clouds begin to dot a creamsicle colored sky. They create shadows and add depth to the thousands of prickly pear and saguaro cactus around me.

I ‘m on my way to breakfast, albeit sitting a bit catawampus in the saddle, as my mount and I climb a precarious rocky limestone hill. After three days at Tanque Verde Ranch, I feel accustomed to straddling a horse and almost like a real rider in the Old American West.

indin a riend

Uno, my trusted steed, takes the downhill with meticulous care, as if his life depends on it; and it does.

One slip on this treacherous terrain and he could break a leg and I could o yin o r th oon again ascend the steep stony rise.

We crest the prominence and I see what looks like a movie set; horses tethered to a rail beside a windowless old homestead. Across the way, picnic tables covered in red and white plaid scatter the summit.

Ranch hands work behind a wood burning outdoor grill, cookin’ up a cowboy grub. I’ve earned my plate of sweet smelling blueberry pancakes, otato an off that ra the menu at this panoramic tableau.

A Boomer, I grew up in the East.

As a child, I watched lots of Western On the rail at an ue erde an h

television shows: Bonanza, Maverick an Ra hi o th om y m ity i r ittin mi a urban men against the odds of a cattle drive, but I’d never been to a dude ranch. Nowadays, I live in ori a an hi no o th rn belle, I’ve no background in riding a tho h i mana a train mule around the rim of the Grand Canyon). To me, horses are very large animals with big teeth. They look

ea

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ennin

Travel uest oo at the an h ri

le ear ar arita

beautiful in a pasture, but rather scary up close. Nonetheless, I’m always up for a new adventure, so even in my sixties, I chomped at th it h n off r a han What exactly is a dude ranch?

I found the word “dude” goes back to the 1870’s Yellowstone Park rangers who created the term to refer to visitors from the East. By the 1880s, it referred to anyone who was not a resident of the Rocky Mountains. By the 1920s, the nition han to anyon ho hired a guide or paid money to stay on a ran h Thi nition ontin today; any ranch that takes on paying customers for tourism or income is considered a dude ranch.

Tanque Verde Ranch, about 30 minutes from Tucson, Arizona airport, is the nation’s largest dude ranch, nestled among the Rincon Mountains, spanning 60,000 acres.

Nearby recreational areas include th a aro ationa ar an th Coronado National Forest. The resort provides airport shuttle service for all guests. Along the way, “Cowboy Joe,” the driver, wearing a cowboy hat, points out local attractions and

ssentials

explains that the protected species of saguaro cactus grow very slowly.

“They don’t get their arms until their 75th birthday,” he said. A far cry from Florida palm trees, these huge cacti, along with other smaller ones, some mesquite and cottonwood trees, and desert broom are about all that manage to live in rocky onoran rt Roughin’ it? Hardly. I determine my stay at this adult camp setting will be pretty plush. My room includes two queen sized beds, a round table for dining or working, two leather hair a in a r a oo rnin

r a an a i in room an atio with plenty of lounging space; perfect setup for a family, too. o r Tan r off r no in room t i ion t ar encouraged to talk to one another, play cards, attend an evening activity or sleep after a full day of activity.

I totally agree with that philosophy, but for those who must, TV’s are found in the lounge and the bar. t r a atna o n ro country), I tour the property with a group I’ll join for the next few ay i o r i ty nin t suites scattered over the sprawling

ranch. The daytime stable and pens seem endless, with over a hundred and eighty horses ready for riding.

I visit the indoor and outdoor pool, ho r hot t a i rary o n and dining hall.

Never too early for a drink, the o ho a oon ar to m an the house special, a prickly pear margarita, calls my name. Prickly pears are fruits from the spiny cactus that must be carefully picked with gloved hands. At Tanque Verde, th y an t r th i then store it for later use. The rosy hued cocktail tastes somewhat

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sweet and tangy, but with a bit of punch. By jingo, after two, everyone seems to unwind. We mosey over to the dining hall and order dinner off th m n n it not t bacon and beans.

First Day of Riding

Next morning, I awake early, eager or my r t ri in on th r in my group have prior experience, but we all attend a horsemanship clinic.

One of the wranglers, whom I named im ain in ha ior saying, “Horses pick up your vibe.”

He encourages us to emote positive

energy, but keep after the animals until they do what you want. ‘Right,’ I think.

I saddle up and hear more instructions: pull the reins to the right to turn right; pull back to stop, keep pulling and the horse will start to back up. Make a tsk tsk sound by clicking your tongue, and gently kick the horse with your heels to get going. These rules all make sense, but when one isn’t used to commanding a beast this size, pretty overwhelming.

I follow on Jeremiah, walking in h a to tai a hion nti th ro gets to a training corral. The wranglers tell us to face forward and to ride, one at a time, around the barrels. In other words, make the horse follow my directions. At thi my hort i oy a r t y ends. I am an absolute failure. Now that Jeremiah and I are no longer following others, he won’t budge.

Then, he begins to turn in any ir tion h hoo im encourages me, but Jeremiah senses my negative juju, my lack of control.

I become tense and frustrated, as ater olor

lass

O he oon as hoto ra hed in star a in lass

rett eas to tell ne at ridin on no

Outdoor ool

does my mount. “Ease up on the reins” say the instructors, but they decide it’s time to switch me to anoth r hor tartin o r h a my body up and onto “Uno”, a painted pony with brown splotches and endearing eyes, one blue and one brown. Uno’s calmness immediately lessens the tension. He seems to want to listen and actually allows me to ride him around the corral.

I sense relief and improvement.

Two more walking rounds and the instructors are ready for the gang to move on to trotting. Yikes, trotting is faster and causes the rider to bounce wildly up and down in the saddle. I feel like a hard “super ball” hitting a slab of concrete and yin it i n t my tto and back take a pounding. I begin wishing I’d foregone that second o off at r a a t o in i a i r on th ri r im announces, and I somehow move Uno from a trot to a lope, however ri y ma in ro r in t oth r in th a ot to ni h th session with a walking/trotting trail ride. In my brain, that means letting oo i a a o h ar

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The ride turns out to be glorious. We thr a thro h th ry a t desert at a reasonable gait. How the horses’ hoofs miss getting jabbed by the large nasty looking pricklers, I on t n r tan om tim no tries to munch on nearby foliage, and the trail leader yells back at me,”Pop his head up.” Easy for her to say, his head is dead weight to me. We ride up and down small hills, across a dry riverbed and beside a lake. We trot through a grassy meadow and Uno generally behaves. Whew, I am happy.

but becomes a spine tingling, memorable adventure. My group on horseback strolls through the cottonwoods, and then ventures up high mountains on steep paths, barely wide enough for the horse’s feet. I can’t comprehend how the

animals master this trail. Riding downhill is even more dangerous. Uno very carefully places his feet on the ro tr n ath ma in r hi footing is secure before taking the next step. I hang on to the saddle horn for dear life. When I let myself,

I look up and glimpse a picture perfect silhouette of riders against a stunning sky, a scene from National Geographic come to life. The moon begins rising above eastern hills, and the sun slowly sinks in the west.

Blurry swatches of orange, peach, idin near the a e

n h i an a ti in r ar with healthy options. Afterward, the hot tub calls this greenhorn, as I am already saddle sore, and my muscles crave a dip. An outdoor yoga class follows, held on a deck overlooking rt ora an a na in h my with joy for participating in the full roster of activities. Besides riding, Tan r off r hin mountain biking, tennis lessons; basketball, volleyball, photography hikes; birding; and nature walks, plus a spa. But I have no time. oon am a in th a or a t o ho r n t trai ri Thi outing pushes my skills to the max,

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LUXURY & ELEGANCE

with ocean views from every window.

Each suite has a separate sitting and sleeping chamber with a king sized bed and a luxury private bath.

Wake up to beautiful breakfasts served by our lighthouse keepers in the cozy kitchen with fireplace and ocean vistas.

Our living quarters are outfitted with the latest modern technology including wifi, LED televisions, and USB ports.

Come and stay...

Surround yourself with sweeping panoramic views of Maine’s Atlantic Coastline and bask in contemporary luxury and design. The custom millwork, beautiful moldings, coffered ceilings and marble bathrooms are the ultimate in cra smanship. The views from every window are dramatic, 360 degree ocean views. The Cuckolds is a unique experience, receiving each guest in contemporary luxury through layers of bespoke cra smanship and design. All honoring the sense of place and Cuckolds history.

Reservations Toll Free: 855.212.5252 www.innatcuckoldslighthouse.com

Photos by Darren Setlow

Travel ornin

ide

orses at an ue erde an h

red and yellow paint the horizon. In the distance, giant saguaro cactus tan in a ro i ntri guarding gates. By the time we return to the stables, the trail looms pitch dark, but Uno knows the way.

Tanque Verde has made me live in the moment and bestows a sense of pride, and perhaps even a desire to conquer this sport. or att n a tar a in class with an astronomer. He has a green laser that points out constellations in the dark sky. He lets me take a photo of the moon with my smartphone through this telescope. Pretty amazing, right?

Day Two of Riding

Generally a glutton for punishment, I chose an hour walking trail ride before our class lesson the next morning. I enjoy the glorious view all around, but work up a few more saddle sores. Our group class is scheduled for team penning, a cattle he u it for rea fast

herding competition. Five young cows enter the corral, and we work in teams of four to round them up and move them into pens at the opposite end. Thankfully, other riders in my foursome are more ro i nt t ho my o n move those doggies into the pens for ro n an my t am i ar th inn r i i yi yo i yay After lunch, I need a break from horsemanship, and take a water color class, like camp arts and crafts time.

I could have listened to a naturalist speak on venomous species and taken a hi t i tho Later, the group competes at a margarita/salsa making contest.

We jointly create a fantastic spicy salsa with an array of peppers and pineapple, Our margarita includes cucumber juice, fresh lime juice, tequila and is rimmed with zesty salt. We place second. ff

a hay or an o t oor

chicken and ribs dinner in the Cottonwood Grove. Here, couples o y to th r or i roa t marshmallows while a western singer serenades. After dinner, line an in to oot ootin oo i takes center stage. Wow, I’m becoming a cowgirl and really having fun. I sleep well.

Last Day

The sunrise breakfast trail ride begins my third day of riding, and the meal is perfect; cooked to order eggs, blueberry pancakes and bacon.

We sit against the stunning ta o a aro ationa ar The ride back to the stables will be my last, and now I’m sad. I might not have taken to the life of a cowboy like a horse takes to oats, but I have surprised myself. I can certainly understand why 85% of Tanque Verde’s participants become return customers.

Guests come back because they feel the warmth of genuine hospitality and customized care. They value a mana ro ram an ro iona taff Th y n Tan Verde Ranch outstanding in every way. I’d love to return for this out of the ordinary experience that I’ll talk about for years. is losure: I was hosted by Tanque Verde Ranch in order to write an article for a meeting planners magazine. The above story, written for Luxe Beat, is my personal account of the experience, which was o iti in ry ay ha a a t any than to th n o at Tanque Verde Ranch.

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Winter Warmth Desert Zen At The Boulders

By Ann Yungmeyer

T

he captivating setting of The Boulders Resort, among the 12-million-year-old granite boulders for which it’s named, is one compelling reason to visit. And, the iconic Arizona resort, now in its 30th year, offers championship golf, a state-ofthe-art spa, tennis, pools, hiking, biking and rock climbing on its 1,300-acre property, all easily accessible.

minded threesome.

On a brief wintertime getaway, my daughters and I had chosen the luxurious hideaway in the Sonoran Desert foothills of Carefree, just north of Scottsdale, for its splendid desert scenery and the wide choice of activities, options that would more than satisfy our adventure-

Resort guests can choose to stay in patio homes or one of 160 smaller casitas, each in a Southwestern motif with hand-hewn, woodbeamed ceilings and wood-burning r a n th nny r day that we arrived, admiring the panoramic views from the porch of

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The Boulders is about a 45-minute drive from Phoenix Sky Harbor Airport, so it’s best to have a rental car, but once there, you can park and forget it. Golf cart shuttles are available, and activities and amenities are within walking distance, including several dining choices, boutique shopping and galleries at el Pedregal Center.

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our casita, we never imagined that the temperature would cool enough each evening and early morning to n oy a r in o r r a t it turned out that with newspaper delivered at our door, we could think of no better way to greet the nri than ith mornin off y th r th aromati nt o juniper wood wafting through the crisp dawn air.

Nature was at our doorstep as we explored meandering paths through towering saguaro cacti and gigantic boulders, where the native chuckwalla lizards can sometimes be seen warming themselves on the rocks. We discovered several loop trails for walking and biking and found amazing views on the Boulders

Trail, a short uphill hike to a perfect vantage point for watching the sunset.

Th r ort off r i interpretative hikes both on property and at nearby recreational areas, but we opted to explore on our own. A short drive away, we found exquisite 360-degree views on the Pinnacle Peak Trail and an abundance of desert plants including prickly pear, jojoba and agave, from which tequila is made. Another day, hi a a ti mi oo on the Go John Trail at Cave Creek Regional Park, where we found endless opportunities to photograph th rt ora in in my favorite for the camera lens – the iconic saguaro cactus.

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Travel Though we didn’t play golf, The Boulders is well known for its two 18-hole championship courses and its signature #5 hole on the South course – characterized by a dramatic rock outcropping with unmatched vistas of the resort and surrounding Sonoran Desert.

We did, however, get a unique view of the golf course scenery via the cart paths on a Moonlight Bike Ride, off r a a r ort a ti ity Th evening we chose to go, there happened to be a full moon and a wildlife viewing opportunity. After meeting our guide, Rico Riley, from Black Mountain Adventures, and in o t tt ith i h m t and handlebar light, we set out in darkness on a 1.5-hour ride on the winding and slightly hilly cart paths.

We stopped a few times along the way as Rico pointed out the geologic on r an o a ora ott a herd of javelina, a grey horned owl and a shooting star. Halfway through the ride, we heard a pack of coyotes howling nearby, and soon after, the full moon rose above the horizon.

The Waldorf Astoria Spa is a prime focus of The Boulders Resort experience. The 33,000 sq ft. facility and multiple lounge areas invite one to spend the day, and with the mammoth boulder mounds as a backdrop, we enjoyed pool time and yoga, meditation in the labyrinth, and a stroll in the organic herb garden where guests are invited to snip fresh herbs.

Through the vast menu of spa treatment options, guests get a

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taste of the unique essence and calming Zen of desert living. Each treatment features aromatic scents and organic ingredients with therapeutic intention. The three o tri iff r nt ma a featuring local herbs: the Arnica Therapeutic, a deep tissue massage with sage and arnica-infused oil for m or n an in ammation the Abhyanga, a traditional Indian oleation massage for nourishing skin and calming the nervous system, followed by an Ayurvedic herbal ra an th i nt ton a a with ancient basalt stones and blue cypress and vetiver oil blend.

Although the Phoenix/Scottsdale area boasts a growing foodie culture and lively restaurant scene, from ont m orary o th t rn a or to sophisticated comfort food and farm-to-table fare, we sought out healthy regional dishes at or near the resort. The Spa Café tempted us th r t mornin ith a h a thy

version of Eggs Benedict made with grilled turkey, avocado and yellow pepper hollandaise. We followed the o th t rn i an in n at Palo Verde and The Spotted Donkey Cantina in Carefree, and on our last night, we ventured out to The Herb Box in Old Town Scottsdale to enjoy their impressive small plates, including our favorite, the Korean ri a i o r Complementing the Southwestern oo a or n oy am in th signature margaritas found on many menus and made with desert inspired ingredients such as prickly pear juice, organic Tres Agaves Blanco tequila, blue agave nectar and lime juice. One called the “Skinny Senorita” seemed the perfect drink for a girls’ getaway, and along with the warm sunshine and inspired scenery, our desert Zen a a y to n To learn more www.theboulders.com/.

35

Hollywood Dreams Come True in Morocco

By Sherrie Wilkolaski

H

ollywood is what dreams are made of, or so the story goes. Actress turned travel adventurer, Linda Kozlowski left the glamour of life on the silver screen to start living her own dream life in Morocco. “Reality is better than make believe.” she told me, in a recent interview. Best known for her work in the “Crocodile Dundee” films, the acclaimed actress has co-founded a bespoke Moroccan tour company with longtime tour specialist Moulay Hafid Baba. They call their luxe getaway enterprise, Dream My Destiny (DMD). The title is fitting and together, they curate customized journeys to fulfill their guest’s exotic travel desires. For travelers searching for a unique and tailored experience, DMD is sure to please.

As the story unfolds, it is clear that Dream My Destiny is more than just another tour company. Linda and Baba have created a real-life movie experience for their guests. They

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founded the Marrakesh-based business out of their love of travel.

Linda says, “Baba and I love to travel, he has more than 25 years experience, conducting private tours around Morocco, and my years of hi h n tra in th m in have left me with a very discerning eye. So more and more people wanted to travel with us, Dream My Destiny was, consequently, born organically.”

It is clear that Morocco has a magnetism that has drawn her in.

She moved halfway around the world and tells me, “Morocco is truly unique in this world. It is ancient and modern, sexy and staid, exotic and traditional, bustling and peaceful.

It has amazing cities, the Sahara Desert, great beaches, delicious food, fantastic music, the people are friendly, the architecture and sense of color are stunning, and they know how to treat a guest!” She met Baba on h r r t i it to oro o h a her tour guide, and that is when the airy ta an n in a a h

that we had known each other for a thousand years, which was a magic moment in both our lives. As business partners, we plan all our guests’ trips together ...he’ll look after the men when the ladies need to shop for shoes! He knows the country inside out, including the Sahara Desert. You feel safe with him wherever you are.”

When it comes to their high-end tour company, they want their guests to have a unique and memorable experience. “We want our guests... to feel they are with friends. Most of our guests come back and/or send friends, so it becomes like a big family.” When I ask what makes a Dream My Destiny vacation so special, she says, “We see a lot of high-end tour companies with set itineraries, and it’s a very impersonal experience.

We tailor each tour for each guest’s interests and can cater to any needs, be it...a foodie trip, relaxing, adventure, romance, etc. And, we can change at the drop of a hat ... for

example ... kids getting antsy in the back seat? Baba will turn the car around and make a quick detour to a donkey sanctuary.”

When you visit their website, you’ll n that th y off r a han o vacation packages with names like “Sultan’s Desire” and “Zahra’s Dream,” and you can’t help but start to let your mind wander, anticipating the exotic getaway. These are only sample tours, “...depending on how much time you have. There are in nit o tion n in on your interests. We also organize “weddingmoons,” where we can organize and plan your wedding and honeymoon in Morocco, and accommodations, travel, touring for your guests, etc. We can also or ani m an a hion hoot Baba has extensive experience in that ha in or ith om of the biggest names in Hollywood and the fashion industry.”

As I learn more about the mysterious

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More about Linda Her favorite film Out of Africa.

Book she is currently reading Th o n h y onna Tart Savory or sweet?

Savory AND sweet!!!!!

What are guests most intrigued with when they visit Morocco?

It’s such a sensory place; people are really just bowled over by everything from the vivid colors and architecture to the distinctive sounds and the music.

What is the biggest misconception about visiting Morocco?

Some people think it is going to be a closed /repressed environment, which is just not the case at all. an n my antin to t a ay rom it a an n my in Marrakesh. Linda continues to educate me on all that they have to off r an arn that thi a tr really does have it all.

What is your involvement with guests throughout their stay?

We pick up our guests at the airport and escort them throughout their journey. We leave them for some meals unless they ask us to join them.

We are there every step of the way and leave them to venture out as long as desired. While we do personally produce and lead most the tours, if we are double booked, we’ll put the guests with one of our guides, depending on personality. We are great at matching guides to clients.

What are your personal three favorite activities that you offer on your dream vacations? rin in th t to th ir r t Hammam, taking them to the desert and interacting with the awesome Moroccan local people; especially the Berber people who are so sweet and kind.

Where will your guests be dining and what can their palates anticipate?

Moroccan food is really so incredibly delicious. Depending on the guests’ desires, we can bring them to the most unique Moroccan restaurants in each city. The mixture of herbs and spices will have them making a beeline the next day to the open-air i mar t to rin that a or home! Some guests are more adventurous than others and are willing to try the mom and pop places where the locals go, and /or

some exotic street food ...but no matter which way you lean, the food is memorable, exotic and delicious.

How has your career as a former actress influenced where you are today?

One thing I always hated about acting was that it got in the way of having an adventurous life. You had to stick around LA and wait for work. Now I’m rejoicing in my r om nit y thin a tin helped develop my intuition, which is essential to my new endeavor, as so much of what I do is based on reading people and instinctively catering to their needs.

Dream My Destiny offers film assistance; please tell us more about how you work with film scouts and on location filming. a a ha or on m hoot or y ar on m ran in rom th recent Bond movie to Sex & The City 2. We can coordinate the details of shoots alongside the best and most trustworthy producers, ensuring permits are organized and scouting needs are met. We also organize housing and transportation for cast and crew, amongst other things.

Do you have a desire to go back into acting?

I don’t miss acting because my life is

so full now. Reality is better than make believe.

What is your ideal vacation getaway?

The beach or the desert, because you are forced to STOP and relax in those environments. Morocco is great because everything moves slowly and lots of mint tea breaks are built into the culture!

What is one thing most people would be surprised to learn about you?

I love luxury, but I love to rough it too. Baba and I once stayed 3 nights in the Sahara completely alone ... during the afternoon, we had just a tiny strip of shade from our tent.

Time stood still and all we could do was lie in that strip of shade and talk and laugh.

What is your definition of luxury?

When all my senses are happy... beautiful surroundings for the eyes, enchanting sounds and delicious aromas.

What won’t you travel without?

My sense of humor and my sense of adventure.

To learn more about all that Dream y tiny ha to off r o to www.dreammydestiny.com.

39

The American Queen Ruling America’s Rivers

By Lillian Africano

Welcome aboard!

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R

iverboats have been part of American history since the 19th century, when they carried both cargo and passengers along the country’s great rivers: the Mississippi, Ohio, Missouri, Colorado, Columbia and Sacramento.

As depicted in the 1951 movie Showboat, they even brought entertainment and gambling to towns along the Mississippi.

for the 2015 season), the “new” American Queen is a Victorian beauty, her decks graced with white gingerbread trim, her grand staircase illuminated with a sparkling chandelier, upholstery refurbished, dark wood polished, and so on. Cabins ha ry in an at r n TVs. The River Grill restaurant and bar was created on the upper deck and the ront or h ff t n an th galley upgraded.

As with every “Golden Age”, that of the riverboats came to an end, thanks to competition from the railroads, commercial barges, the ri o th a tomo i an na y WWI and the Great Depression.

Today the American Queen sails eight- to nine-day cruises along the Upper Mississippi, the Lower Mississippi and the Ohio and Tennessee Rivers, with prices starting at $2,799 per person, based on double occupancy. All journeys include a one-night pre-voyage hotel stay, shore tours in all ports, complimentary wine and beer with dinner and other amenities.

Reviving that great tradition: The American Queen. She was born in 1995, the biggest river steamboat ever built.

At 418 feet long and 89 feet wide, she was a six-deck re-creation of a classic Mississippi riverboat with 222 staterooms for a capacity of 436 guests and a crew of 160.

Re-launched in April 2012 after a $6.5 million makeover (and refurbished several times, most recently in time

My American Queen experience was a special holiday cruise that sailed from Memphis to St. Louis, arriving in St. Louis in time for the spectacular Fourth of July celebrations. It began, as all cruises do, with an overnight stay in a

American Queen grand staircase

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American Queen

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Travel luxurious Memphis hotel, which allowed for some relaxation after my i ht an om i ht in hi h included a tour of Graceland and a stopover at the Peabody Hotel to watch the Peabody Ducks march to and from the Grand Lobby (a tradition that dates back to 1933).

Cocktails in the lounge

Boarding the American Queen was an impressive experience. She is picture-book lovely, an ane-bellum beauty with the grace and elegance o anoth r tim an ry iff r nt from the river boats that ply international waters. As I took in the Queen’s classic lines, the sweeping grand staircase, the ceiling mural, the dazzling chandelier, I had a sense of nostalgia that was only enhanced by knowing that I would have modern conveniences along with all the period charm.

As a guest of the company, I was fortunate enough to have one of the splendid Promenade Deck suites, which was furnished with Victorian antiques and which had French doors that opened up to the Promenade Deck. The spaciousness and amenities of the suite were comparable to those found in a boutique hotel.

There was so much to like, especially the food, created by celebrated American chef Regina Charboneau.

Her movable feast enhanced the sense of place and referenced her southern heritage, with such dishes as melt-in-the-mouth beignets and Bananas Foster French Toast.

In addition to breakfast, lunch and dinner in the stately J.M. White dining room, there are casual meals, occasional cookouts at the River Grill and a Southern Tea in the Main Deck Lounge. Meals can be prepared for special need/requests: low sodium, Gluten-free, vegetarian Heart Smart, etc.

To or off a ori th Queen carries bicycles, so in addition to taking the shore tours, conscientious passengers can also explore the river towns on their own.

The boat’s gym has Kinesis One equipment, a treadmill, adjustable bench and an exercise bike. My preference was for the Spa by onia hi h off r a m n o o y treatments, including massages, scrubs and wraps.

upper and lower Mississippi and the Ohio and Tennessee rivers. In keeping with the Victorian decor, there’s calliope music (passengers have an opportunity to play), as well as sing-alongs. More extravagant entertainment – lavishly produced shows, for example — takes place in the Grand Saloon. On the lighter side, there might be a culinary competition between crew members – a comic contrast to one of Chef Charboneau’s demonstrations (on my cruise she demonstrated how to make melt-in-your-mouth biscuits).

The 2015 season includes a number of theme and holiday cruises, among them a Fourth of July cruise similar to the one I took. It starts in Memphis, stops at New Madrid, Missouri,; Cape Girardeau, Missouri; h t r inoi an ni h in t Louis, with a spectacular holiday r or i ay

When quiet time is desired, the Mark Twain Gallery, the boat’s library, is a n a to ro th im r i collection of books, check email or just relax.

The American Queen Steamboat is a member of Historic Hotels of m ri a th offi ia ro ram o the National Trust for Historic Preservation.

Transportation for the (complimentary) shore excursions takes place on colorful American Queen coaches.

For more information, visit www.americanqueen steamboatcompany.com.

While riverboat prices are higher than for some ocean cruises, keep in mind that they include substantially more than non-inclusive ocean r i off r

American Queen stateroom

Entertainment is rich and varied – and appropriate to the itineraries.

On every cruise, a resident “riverlorian” tells tales about the towns the Queen visits along the

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Divers in the Galapagos Islands can see large groups of cruising scalloped hammerhead sharks like these

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Travel

Galapagos Islands Dive Boat Luxury

By Karen Catchpole

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D

uring a shark-filled week on a live aboard dive boat in the Galapagos Islands, the luxuries are less about boosting thread count and more about boosting your pulse rate.

The captain and crew of the M/V Galapagos Sky live aboard dive boat were wasting no time. As soon as her 16 passengers, from Hong Kong, Austria, Switzerland, Ecuador and the United States were settled on board we were underway—headed to the far northern reaches of the Galapagos Islands, where mega currents attract schools of hammerhead sharks so dense they block out the sun. Whale sharks the size of 18-wheelers appear out of nowhere. Ethereal manta rays seem to y y an r hi tori oo in n an r n h a mo a mola in Spanish, can still be spotted. or than mi m off th a i oa t o a or i th Galapagos Islands, an archipelago of 16 main islands, three smaller islands and a number of islets.

Formed volcanically between eight million and 90 million years ago, the Galapagos started showing up on maps in 1570. Pirates discovered place in the 17th century and began using the uninhabited islands for R&R, boat repairs and to stock up on fresh water and food.

The Galapagos Islands were made a national park by the Ecuadorean government in 1959 and UNESCO added the Galapagos as a World Heritage Site in 1978. Today more than 200,000 tourists visit the Galapagos Islands each year, a burden which landed the Galapagos Islands on UNESCO’s list of World Heritage Sites in Danger in 2007.

The islands were removed from the threatened list in 2010 after the Ecuadorean government strengthened environmental and tourism regulations in the region.

Named after a Spanish word for saddle -- since the shells of the massive Galapagos tortoises reminded the Spaniards of saddles -- the Galapagos Islands cover 137 miles (220 km) from the southernmost island (Española) to the northernmost islands (Wolf and Darwin).

Darwin Island is named for the region’s most famous visitor. Charles Darwin arrived in 1853 as a naturalist on board the HMS Beagle. r th o r o t in the Galapagos he began formulating his game-changing theories about

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evolution and natural selection after observing unique adaptations in ommon i i th n h Darwin did most of his speciesspotting on dry land but the divers on board the Galapagos Sky, which would serve as our mobile hotel, restaurant and dive shop for the next seven days, were more interested in the species lurking below the surface of the cold, swiftly-moving water.

Dolphins played alongside the Sky as excited divers scrambled into small dinghies for the short ride to our dive site near Wolf Island. We descended to a spot where we were surrounded by dozens of scalloped hammerhead sharks slowly swimming by. They barely bothered to look our way as long as we remained still; their powerful, deceptively languid movements were mesmerizing.

A group of eight spotted eagle rays, ranging from adults, which were more than six feet (two meters) a ro to tiny n off rin that looked like toys, approached our position and hovered, checking us out as much as we were checking them out.

Massive Galapagos sharks, recognizable by their beefy silhouettes, passed by far beneath us. A school of hunting tuna, far more menacing than the sharks, passed as well. Before the hour-long dive was done we also saw a bank of more than 50 hammerheads in the distance. The group was so thick with sharks that it looked like one dark, moving mass rather than individual animals.

And then the whale shark appeared.

The largest non-mammal vertebrate Crew on the Galapagos Sky were always ready with a helping hand, even when it was time to get out of our wet suits

Xxxxx xxxxx

in the ocean rivals dinosaurs in size and weight, reaching up to 50 feet (15 meters) in length and weighing up to 66,000 pounds (30,000 kilos).

Thi ha har th r t r seen while diving, swam slowly past ar n ry i r ith it i Th n ith on ma i o it enormous tail, the giant was gone.

The next day at The Arch, the dive it t off ar in an at th northernmost tip of the archipelago, we were greeted by even more

hammerheads and more whale sharks.

Back on the Galapagos Sky each of the divers pretended to be blasé about our underwater luck but none of us was very convincing.

The rush of those dives and the thrill of 16 other outstanding underwater a nt r at ha a o n iff r nt dive sites in the Galapagos over the course of the week-long trip, was made possible by a behind-thescenes crew of cooks, deck hands, dive masters, dinghy drivers and a boat captain who looked as if he were barely of legal drinking age, who delivered the unique services and experiences that are the true luxuries on an adventurous trip like this.

The Luxury of Access

Live aboard dive boats often access areas not visited by non-divers and that’s certainly true in the aa a o ny i a oar dive boats and a handful of private yachts go as far north as Darwin and o an in th y ar off imit for land visits and the area is just too distant to attract travelers who aren’t interested in diving. ffi ia o th a a a o ationa Park regulate and restrict tourism activity in the area to protect the

delicate environment, but there are still about 100 boats licensed to carry tourists in the Galapagos Islands. Most of them stay clustered much further south where it’s not uncommon to be anchored next to other boats.

However, the divers on the Galapagos Sky had Darwin and Wolf to ourselves. For 72 hours we didn’t see another boat and our only companions were the juvenile red-footed boobies that made themselves at home on every inch of the Galapagos Sky. That kind of private access was a luxury appreciated by everyone on board.

The luxury of balancing thrill and risk

All adventurous activities have inherent risk but diving up to four times a day at deep depths in cold at r off a i a oar in a r mot location where three ocean currents converge, attracting top predators, is really no joke. Many live aboards, including the Galapagos Sky, will only accept divers with a high level of experience because the conditions demand it. Still, people get hurt or even die while SCUBA diving. It takes experience, skill and special equipment and procedures to mitigate those risks so guests can

enjoy the luxury of concentrating on the thrill of the adventure, not the risk of the adventure.

Th i ma t r an i taff on the Galapagos Sky have decades of experience under their belts and every diver was issued a special waterproof radio and location beacon that could be activated on the surface by anyone who became separated from the group. I nit y tho ht a o t my ra io beacon, safely clipped and zipped into a pocket of my BCD, during a few hard swims through strong current which could have easily swept me away if I let my attention or ffort a On board gear checks, repairs and replacements are another safetyr t ry h n my r ator (that’s the part that goes into your mouth and allows you to breath from the tank) began disintegrating after th on i o th tri taff replaced the whole rig before it was time for the next dive.

The luxury of chocolate fondue Ask any diver and they’ll tell you that one of the least enjoyable things about diving is getting into and out of a wet suit. While Galapagos Sky crew haven’t yet

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r o t ho to ma ttin into a wet suit any easier (I’m rooting for a spray on version), they are on hand to help you get out of your wet suit.

It took a day or two to get used to, but I soon looked forward to the helping hand ready to unzip my wet it an it off my t a oon as I was back on board the Galapagos ya t r a h i taff th n whisked guests’ gear into the fresh water dunk and wash tanks before hanging everything up to drain and replacing personal gear near our scuba diving tanks, which were im tan o y in r in readiness for the next dive.

Because we weren’t busy doing all of those dive chores, our hands were free to select morsels from the tray of snacks being passed and the warm beverages being poured. Slices of freshly baked pizza, chocolate fondue, thermoses of hot tea, prosciutto-wrapped melon and more

were all devoured after every dive.

And did I mention the hot showers on the dive deck to allow divers to in tant y rin off an arm followed by a crew member handing you a warm towel fresh from the dryer?

The Galapagos Islands are named after a Spanish word for saddle since the shells of the massive Galapagos tortoises reminded Spaniards of saddles

The next group of divers onboard the Galapagos Sky will be in for even more pampering. At press time the Galapagos Sky was in drydock undergoing nearly half a million dollars in interior and dive deck renovations and upgrades before returning to service in early 2015.

Getting to the Galapagos Islands

LAN Airlines and Avianca are the main airlines that service the Galapagos Islands with multiple i ht r ay rom ito or Guayaquil on the mainland. If you don’t mind heading to the airport at around 4:00 am, I suggest booking th am ian a i ht rom

Chocolate fondue was just one of the delicious post-dive treats served on aboard the Galapagos Sky

Spotted eagle rays in the Galapagos Islands

ito hy a i nri time and if you’re blessed with clear skies you will get gorgeous views of the Andes and Ecuador’s socalled “Avenue of the Volcanoes” from the air.

There’s a 45 pound (20 kilo) per r on a imit on i ht to the Galapagos Islands but slight overages seem to be tolerated.

There is a mandatory $10 per person entry permit for the Galapagos Islands. In 2012 Ecuador’s President Rafael Correa abolished national park entry fees at all parks and protected areas in the country except Galapagos Islands National Park. Foreign visitors pay a mandatory $100 per person entry fee to enter Galapagos National.

The most luxurious hotel in Ecuador is Casa Gangotena in the heart of th o onia nt r o ito hi h is a UNESCO World Heritage Site.

Located right on Plaza San Francisco, this meticulously renovated former personal mansion delivers impeccable service, original architectural details, including pressed tin ceilings, an elegant curved staircase and frescoes in some rooms, complimentary afternoon tea, a

Mainland accommodations

Flights to the Galapagos Islands depart from and return to either ito or aya i on th main an Here are the best hotels to stay in before or after your Galapagos adventure.

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Galapagos Islands National Park ticket stubs

Travel

The Galapagos Sky live aboard dive boat anchored near The r h di e site off ar in sland in the Galapagos Islands in Ecuador

massive and delicious gourmet r a a t ff t an m h mor The hotel scene in Guayaquil is considerably more limited than in

ito o r th ro r Guayaquil delivers a solid business hotel experience with all the services and amenities you’d expect. on t t off y th ro o n y

PHOTOS BY ERIC MOHL, AMOS NAUCHOUM, FERNANDO CLARK AND PROVIDED BY THE M/V GALAPAGOS SKY

Whales sharks are also seen in the Galapagos Islands and their massive forms, up to 50 feet long and 66,000 pounds, dwarf divers

unappealing exterior. In the Guayaquil’s Las Peñas riverfront n i h orhoo yo n an ion del Rio Boutique Hotel. Finished in 1926 as the home of a wealthy businessman, it was opened as a hot y ar a o o o in a i year renovation which included the restoration of original furnishings like elaborate crystal chandeliers, rugs, religious statues and amazing wall and ceiling paintings that were done on canvas by artists in Europe then sent to Ecuador on ships. Rooms 1 and 2 are particularly atmospheric and have great views of the wide, ambling Mississippi-like Guayas river just steps away.

What to pack (in addition to the obvious)

• A sturdy wide-brimmed hat with a strap to wear while warming up on the sun deck and for land excursions • Lots of dependable water resistant sunscreen (I relied on KINeSYS Performance Sunscreen as I always do) • Lightweight outdoor pants and a long sleeve shirt in addition to shorts and tees in case you need to

shield your arms and legs from sun • A long-sleeve skin for snorkeling since during some seasons the water is warm enough to snorkel in without a wetsuit but you’ll still need to protect your back and arms from the sun • Seasickness medicine such as Scopolamine (which is not sold in Latin America) and non-medicinal remedies like Sea Bands if you are prone to motion sickness • A copy of My Father’s Island

by Johanna Angermeyer for an n r tan in o ho h man na y arrived in the Galapagos

Island quirks

• Ecuador uses the US dollar as its offi ia rr n y • The mascot for the Philadelphia hi i a a t am i a tiona animal called The Phanatic which is said to have been born in the Galapagos ti ar ann in Galapagos Islands National Park • The Galapagos Islands are one hour ahead of mainland Ecuador but some boats in the Galapagos remain on mainland time.

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Aphrodites Hideaway

By Aurelia

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O

f all the unique architectural features that distinguish St. John Mykonos Hotel, the stunning five-star luxury resort on Mykonos, none is more iconic than the graceful, chalk-white bridge that begins at poolside and takes you into the Aegean Sea. Through the morning mist, I could see the figure of a slim young woman in white standing on the crescent-shaped overpass. Like Aphrodite, she seemed to be rising from the foam of the sea. She was framed against the rosy-fingered dawn, rising in slender waves of orange and purple ribbons, tossed across the sky.

Thus was the serene view that r t m on my r t mornin in my commodious suite at St. John, the relatively young resort hotel that is the jewel in the crown of luxury accommodation on Mykonos, the most cosmopolitan of the Cycladic islands in Greece. Its location, accommodations, spa, cuisine and services are the best th i an ha to off r Surely, the gods have smiled upon me, I thought. Mykonos is my favorite of all the islands and here I was on a hillside where the land cascades into the sea. The location provides a panoramic view of both Agios Ioannis and the Aegean; it i a Th hot a h a chosen as the setting for the cult classic movie, Shirley Valentine, one o th mo t n arin m a o t Greece. It is the story of a bored woman from a dreary town in England who comes to Mykonos and discovers sunshine, living in and relishing the moment, and love.

Each morning, the view from my balcony was distinctive, and on my second day I saw a shadowy outline in th a i ta th mornin mist rose, the grey outline of the sacred island of Delos was revealed and it beckoned me. I learned I could arrange a private tour of both Delos, the sacred island where warriors fought heroic battles centuries ago, and also of Rhinia, its sister island, where the bones of the warriors are buried. By Greek law, no one is allowed to build on either of these islands.

The boat trips sounded appealing, but I was feeling mellow and decided that after breakfast, I would spend at least the morning at the Aphrodite Spa and Beauty Center, the tranquil space that is the very heart of the hotel. After t yin th i t o th a extensive services, I promised myself a day of relaxation and revitalization and was not disappointed.

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Travel The spa is a gathering spot, especially for female guests. They come to use the sauna, Jacuzzi, steam bath, and heated pool, and to enjoy invigorating massages, mud baths, aromatherapy, thalassotherapy and the beauty services. They assemble, also, to have conversations with the “hostess” of the spa, the most personable Evgenia Rather Kosathanas. She is lovely wife of Thanasis Kousathanas and daughterin-law of Yiannis Kousathanas, founder and owner of St. John Mykonos. The spa has a soothing, welcoming atmosphere and guests soon become aware that the am ian r t nia thoughtful and tranquil personality and genial hospitality.

Over the course of my one-week stay, I visited the spa daily and had a variety of treatments, including relaxing massages and the most perfect pedicure I have ever enjoyed.

It was pleasurable to splash about in the soothing warm waters of the indoor pool and then relax on a lounge chair, listen to soft music, and read my books of Greek poetry. Bliss.

In the evenings, I was in “Seventh a n it ra y Thi i th hot premier gourmet restaurant where dining is an art. I chose entrees recommended by the chef and my palate was always pleasantly delighted.

The Greek wines never disappointed an r ho n rom th hot exclusive cellar. Indeed, my days were serene and my evenings mellow.

The location of St. John Mykonos is dramatic. It is perched on a hillside on Agios Ioannis, one of the most desirable locations on the island, off rin t nnin i o th setting sun, the Aegean Sea and Delos Island. It is an architectural ma t r i r at to off r t th n t in ry tra Accommodations range from executive rooms and junior and family suites to secluded villas with ri at oo Th hot ri at beach extends over 200 meters and a tennis court is available for guests desiring stimulating physical activity. There are seven restaurant and bars, including areas for casual, oo i inin an n inin The reputation of St. John Mykonos as an ideal location for conferences is growing and it now has two indoor halls that can accommodate 450 delegates. These are The Pelagos Conference room, accommodating 100 persons theatre-style or 60 persons classroom style. The larger

Zeus meeting room is for larger groups up to 350.

All equipment needed for professional presentations is available, allowing guests to relax with the knowledge that all is in good hands.

Professional organizations from all over the world have chosen to hold their conferences at St. John Mykonos and its desirability has spread by the time-honored method of “word of mouth.”

Guests come from far and wide, also, to hold their weddings in a spectacular setting that will be unforgettable. All planning, from the at rin atin ora arran m nt and photography is done by the hot ro iona nt annin taff rran m nt an ma for a local priest to perform the ceremony; most guests choose to in th na to h hi h i a ri iant i ay o r or Unfortunately, there was no wedding during my stay and I did not get to th r or t i th sunset, I swam in the sea and in the pool, I had lunch by the pool bar and dinner in Seventh Heaven, I had luxurious days at the Aphrodite Spa, I felt the energy radiating from the sacred island of Delos, and I had my photo taken on the chalk-white bridge. I pretended I was the goddess Aphrodite, rising from the foam of the Aegean Sea. Why not?

At St. John Mykonos Hotel, all things are possible. a i it th hot it at www.saintjohn.gr and contact the hotel by sending an email to info@ saintjohn.gr.

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Travel Courtesy of Iconic Santorini

Iconic Santorini Loving Caves

By Maralyn D. Hill

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C

aves have always been interesting to me, but I can’t say I have ever had a desire to spend too much time in them, let alone sleep in one.

That has all changed since experiencing the Iconic Santorini, located in the picturesque village of Imerovigli, Santorini, Greece.

I knew this five-star distinctive boutique cave hotel had to be good.

After all, in 2014, it was awarded the following: Travel Award 2014 Winner Greece’s Leading Boutique Hotel; Certificate of Excellence Travel Award; The Smith Hotel Awards, Top Ten in the World; and Tatler 101 Best Hotels in the World – Tatler Travel Guide.

We arrived at dusk. Why was my heart beating so fast when I looked o n th i o th iff ith th narrow passageways? How was our luggage ever going to make it down those stairs, let alone me? Met at the top by the hotel manager, we followed the stairs with well-placed railings and signage to the cave reception area. It was so welcoming and comfortable. Before I could ask about our luggage, we saw the workers carrying down our luggage by holding it over their heads. If they do that on a daily basis, up and down, they certainly do not need strength training.

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Rooms

We were then led to our cave hideaway room, carved out from the rocks, where champagne was awaiting. All the walls are painted white, and its smooth curves relax you. The rustic furniture, combined ith a mo rn at r n t i ion is comforting. You may discover a distressed rocking chair, a metal shoe rack or clothes rack, but they all add to the sense of place.

Instead of anything feeling old or antiquated, it all seems welcoming and comfortable, especially the bed.

Beds used throughout are COCOMAT® four layer oversize beds. This i to off ith on r am niti an th o o bath products, sheer luxury.

What may be in one room, won’t be in another, as far as furnishings.

The twenty-two individualized cave r i n an it o r levels, are designed to convey the Greek-style, which complements historic Cycladic architecture that honors the original cave architecture found throughout Santorini. During the daylight hours, this architecture was evident on the side of the island. However each hotel maintains its own personality, and the Iconic Santorini is one we’ll never forget.

Restaurants

The Iconic has an authentic home-stye restaurant that serves breakfast, lunch and dinner. There are also numerous private dining areas and terrace seating and lounge areas. They describe the food as home-style, but it was well beyond ordinary. After all, you are staying in a tar ro rty an hat i r i to a tar standard.

We were able to enjoy our breakfast on our terrace or in the dining room.

It was our choice and so was the Classic Suite Courtesy of Iconic Santorini

timing. Our choice was to enjoy our delicious breakfast, as we relaxed on our terrace and imagined the beginning of each day and what it held.

Our dinner was so delightful in one of the smaller dining areas. A second night after being invited to go to the other side of the island to a lovely restaurant, we chose to return to the Iconic and enjoy Iconic’s peacefulness, as we gazed out at the Aegean.

No matter what time of day or night,

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Pergola Restaurant Courtesy of Iconic Santorini

Grotto Suite Courtesy of Iconic Santorini

Each guest room has an amazing view of the Sound from its roo ide oor to eilin i ture window.

oni taff hoto Maralyn D. Hill

Iconic Pool Photo: Maralyn D. Hill

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the view was breathtaking. Another couple we spoke with commented that they had been there seven ni ht an at n on it o them. The gentleman said, “You can’t beat the food, service and view.”

Staff

I’ve dwelled so much on the rooms, I’ve failed to comment on the terraces, lounges and pool areas, making up the hotel that carved from the volcanic wall of the caldera. This tranquil retreat provides one breathtaking view after another of the sparkling azure waters of the Aegean Sea from all th r ar no a room or terraces.

All of this sounds good, but would be daunting without the absolutely on r taff that a ro i exceptional service. The hotel was full while we were there, yet each and every guest felt like a good or ro ert at us Courtesy of Iconic Santorini

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close friend or family. As a people watcher and someone who watches r i taff th r i a amazing. This was a unique luxury Imerovigli hotel, where guests were the priority. Its Hellenic hospitality focuses and ensures magical moments.

Th oni antorini on i r taff a t rri an ri n ambassadors for the island of Santorini. They were available all day and evening to assist with any need.

They assisted us in lining up a tour of Santorini. As much as lingering by the pool, or sitting on the verandah, reading and relaxing, sounded good, we were here to discover Santorini.

Arrangements were made for us to have a private tour with “Your Greek Friend,” www.yourgreekfriend.com.

Tours are customized to your own desires. We visited a market, cooking school, restaurant, village, winery,

Each guest room has an amazing view of the Sound from its roo ide oor to eilin i ture window.

Travel etc. Individuals who live and know the area guide you. Guides are available who speak Portuguese, French, Spanish, English and Greek.

When you experience Greece with a local friend, it brings insight that enables you to relax and enjoy the various areas you visit. Our complete day was a total delight. As those from Your Greek Friend say, “Don’t just be a tourist, become an explorer, traveling this ancient land and experiencing the hospitality of its people.”

One of the mornings, rather than take a taxi into the nearby village, we walked the rocky path to get our exercise. After our two-mile excursion and walk around the village to make some purchases, we opted for the taxi back to the hotel.

Other Guest Services

Th in t oor in nity pool with jetted tub seating; complimentary use of gym with professional quality exercise equipment; spa providing single or couple massage with indoor grotto pool; complimentary wireless high-speed Internet access throughout property; m ti in a an taff

The stairways that intimidated me at r t i ht am on nat r Moving up and down levels to reach iff r nt ar a o th hot a welcome. Other guests seemed like ri n an a ain th taff rat a some of the best we have ever experienced. Since Norm and I have

now stayed at the Iconic Santorini, when we see another award pop up for it, it will not shock us. Instead, we’ll know it is well earned and r yo n yo r tryin out the Iconic Santorini, let us know what you think by writing a letter to the editor.

For your information: The property is closed during the winter period from November to April. This is an annual closing and the property is completely given a thorough onceover, to be sure every aspect is up to standards. In the meantime should you require any information or

erra e rea fast Courtesy of Iconic Santorini ABOVE Kitchen Courtesy of Iconic Santorini

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booking assistance please contact us at reservations@iconicsantorini.com.

Th offi r on ra i y

erra e ie Photo: Maralyn D. Hill

Iconic Santorini

Imerovigli, Santorini 84700, Cyclades, Greece reservations@iconicsantorini.com www.iconicsantorini.com The Iconic Santorini is part of the Mantis Collection. It is the only hotel group that has properties on all seven continents. In their words, “Mantis is a family run collection of a ar innin ri at y o n star properties located around the or i i into i tin t groups, its specialist areas include Boutique Hotels, Game Reserves, Eco Lodges, Ski Lodges and Chalets and Yachts. All of the properties r r nt th n t am o its kind and celebrate the culture, gastronomy, architecture and nature of the locations in which they ar o n to off r t a tr y a th nti ri n ffi ia y founded by Adrian Gardiner in 2000, Mantis is committed to the spirit of conservation and restoration, and

each property is sensitive to its surroundings in respect of the building, environment and local community. The diverse portfolio of handpicked properties link up to r at o rn y hi h off r t the ultimate life experience and the

opportunity to experience the essence of the location.�

Having experienced the Iconic Santorini, Norm and I look forward to featuring more of their properties. le ated ro ert Afternoon Courtesy of Iconic Santorini

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Travel Norm and Maralyn Hill at the Iconic

his hoto Maralyn D. Hill ABOVE Pergla Restaurant un h ourtes Iconic Santorini

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Town And Country At Home In Italy

By Leah Walker

L

oaded down with luggage, I made the seven-minute trek from baggage claim through the covered walkway to the pier. With shoulder length blonde hair that would make even Fabio envious, Mario greeted me in his private water taxi with a broad, toothy smile. It was my first trip to Venice, and this scenario wasn’t a bad introduction to the city.

Deftly navigating the Venetian canals, Mario delivered me to my Passepartout Home located in the Castello district, near the Church of San Giorgio dei Greci. A short pier jutted out from the palazzo’s entrance, and at the end was the attentive owner, Rosanna, to welcome me. Through the wroughtiron doors, I entered into the salon and stepped back in time.

I climbed into the back of the boat and made myself comfortable. Before taking the wheel, Mario turned up the music and sang along to Journey in perfect English. How apropos, I thought. The sun was beginning to set, making the water highway look more like the yellow brick road. With “Don’t Stop Believing” as a soundtrack, I relished every surreal second of the twenty-minute ride to my palazzo.

Known as Ca’ Salvioni, the palazzo dates back to around 1580. Built by wealthy Greek merchants, it was designed by Jacopo Sansovino, a devotee of Michelangelo. Soaring frescoed ceilings, stucco, oil paintings, and Murano glass han i r ra th main oor A small door opened up to a private garden, a rare commodity in a city built over water. I didn’t have to see

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anything else to know that I was in a special and privileged place.

Ca’ Salvioni embodied my vision of a Venetian palazzo, making my introduction to the famed city feel more dream than reality.

Driving my rental car, I set out past the Florence airport in the direction of Prato, a small city known for its textile industry. With McDonald’s on my left and a shopping mall on my right, I exited the nondescript toll way and ventured into the Tuscan o ntry i ithin t n min t and about eight roundabouts, the road became narrow and winding.

Gone was the hustle and bustle of the city, and instinctively, my right foot lightened up on the gas pedal.

Before reaching Bacchereto, a tiny village with a few places to buy food

and a Catholic church, there is an imposing metal gate. Blink and it’ll be missed. Unassuming from the road, what lies behind that gate i th t ff o T an anta i Made possible by Passepartout om o na y ha my own Under the Tuscan Sun moment.

Through the gates and down the tree-lined dirt road, the ten-acre estate began to reveal itself.

Waiting in front were Lido and Giovanna, the property owners and my hosts. In typical Italian fashion, I was greeted in the most hospitable of ways—smiles and kisses all around. This was their home, the place where Federica, their now twenty-year-old daughter, was raised. The family’s memories were made along every rolling hill and under each fallen branch, and I felt

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COMING SOON

Coconut Bliss is more than just one man’s journey to the edge of the world. It is a story of transformation; cultural contrasts and a clearer understanding of how diet and disease are inextricably linked to the seeds of agriculture and the food we eat. Against the backdrop of one of the world’s most exotic and ancient civilizations, Coconut Bliss shines a magisterial spotlight on humanity and the foods of life. www.lanceseeto.com

Travel honored to have the opportunity to make a few of my own.

Gregarious and animated, Lido showed me around the estate. Two large houses and a massive swimming pool were set amongst the Tuscan hills. It was mid-October, and many of the trees wore their fall colors of

gold and orange, though some still carried fruit. The verdant grass was peppered with fallen leaves and a r mainin i o r ar in one of the property’s boundaries was a river that trickled over a ro y Th o in at r a the only discernible sound, until the nearby Bacchereto church bells marked the hour.

A thousand years ago, the villa where I would stay was a public mill.

Powered by the property’s river, the swimming pool once served as the mill’s water reservoir. A far cry from its humble beginnings, since Lido and his family lovingly took the 3,200 square foot rock structure and transformed it into a luxurious villa, being careful not to detract from its original charm. The home retains much of its original character while catering to discerning, modern-day guests.

Between a wine trip to Chianti, lazily lounging around the villa and attending a chestnut festival in Bacchereto, my three nights at the Old Mill passed far too quickly.

Before I left, however, Lido, Giovanna and Federica invited me to their Sunday lunch.

As I sat at their dining room table, a seemingly never-ending parade of dishes arrived piping hot from the kitchen. Heaping spoonfuls of Italian goodness were piled onto my plate and bottles of wine were opened.

The liveliness of the conversation, picturesque setting, Tuscan reds, homemade limoncello and the feeling of family made me never want to leave.

My time in Venice and Tuscany gave me the kind of interactions that I crave most as a traveler, ones that can only be found by staying in someone’s house. Both Passpartout om r a o y a any star hotel room. What they lacked in turn-down service was made up for in genuine hospitality. In Italy, I felt like I was home. And for me, that’s the ultimate in luxury.

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Home Sweet Hip Home in Vancouver’s Yaletown

By Dana Rebmann

Blowtorch sushi ABOVE-CENTRE Beautiful brooms ABOVE-LEFT Bright and spacious guest room

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Opus Vancouver glowing lobby ABOVE Need a ride?

RIGHT Granville Island Public Market

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e don’t do beige.”

It’s a mantra of sorts at Opus Vancouver. What does it mean? You’ll understand as soon as you enter the compact, yet sparkling lobby. It has a glow about it. Color is king here.

Hip easily translates to happy.

Forget about everything you’ve come to expect from a hotel. It doesn’t take long to get the sense they’re re-inventing the rules of hospitality at this boutique Yaletown hotel. It’s also pretty obvious the folks that work here are having a whole lot of fun in the process.

The hotel is designed to feel like home, or maybe better described as how we dream our homes could be.

Cozy and comfortable, yet oozing with the kind of style that makes them magazine-layout-worthy.

There are just 96 rooms. You’ll never get lost. It’s compact like a city hotel, but doesn’t skimp on space when it comes to its guest rooms. If you stay for a couple days or more, you’ll start to recognize fellow guests and learn the names o taff m m r ho om ho seemed to memorize yours the moment you checked in.

Back to the rooms, and the fun that’s waiting after you swipe that key card. Bright colors and patterns paired with modern furniture and amenities combine to create a bright space with a fun, open feel. There’s always a plush place to sit along with a spacious desk and ergonomic chair.

Meet Your iPad

Every room at Opus Vancouver comes with a loaded iPad to help you make the most of your stay in Vancouver. You’re free to take it with you as you explore Vancouver; the Opus Hotel app can help you plan your days. Then there’s the pre-loaded tunes and 2,000-plus n a r in an a to any downtime that might somehow n it ay into yo r itin rary Select rooms also come with a Samsung S3, allowing you to stay connected wherever you may spend your day. Search for restaurants, look up directions or post a photo or two with no annoying roaming charges.

Feel the Heat

The creative use of color and local art is impossible to miss, but guest rooms have a sneaky side that radiates with most guests, especially in the winter. Along with a walk-in shower and deep soaking tub, all bathrooms have h at ti oor t ra on day of touring on your feet, toasty toes are tough to beat.

Home Sweet Hip Home

As the hotel is located right in the heart of Yaletown, it’s hard to go wrong when you step outside the door, whichever way you turn.

Yaletown is known for its social scene. Eating, drinking cocktails an off ho in an a ma for popular ways to pamper yourself over the course of the day.

Jump on a complimentary hotel

cruiser, or simply walk the block or so to the seawall. Stretching for more than 13 miles, it’s a great place to wander. Green parks with open space and art line the waterfront. There will be runners, walkers, bikers and dogs.

Lots of dogs. If you’re energetic, you can set your sights on Granville an oatin i mor yo r ty hop on the Aquabus for dock-todock delivery.

Granville Island Public Market

It has a well deserved reputation as a must-visit spot when in Vancouver, but save some time to explore after you eat and shop your way through the Granville Island Public Market. Along with some scenic waterfront on Granville Island, there’s a kids’ area complete with hungry ducks and geese and a number of artisan shops, including a distillery, sake maker and broom company. Yes, brooms. But these ar o r tty yo mi ht n it hard to actually clean with them.

Handmade by two sisters, Mary and Sarah Schwieger, these examples of cleaning art can be seen at Granville Island Broom Co. on Old Bridge Street.

Yaletown Gourmet

There’s no excuse not to eat well in Yaletown, even if you’re exhausted after a busy day of exploring. La Pentola is located in the Opus Vancouver lobby, so you don’t even need to put on your coat.

Handmade pastas, sausages and seasonal ingredients are just some of the stand-outs at this rustic

Italian restaurant. Just thinking about the squash and ricotta salad with toasted pumpkin seeds makes my mouth water. Even the limoncello is house made. The Opus Bar just next door stays open late, pouring creative cocktails.

If you like sushi, venture out a few blocks to Minami. Vancouver boasts an estimated 600 sushi restaurants, but Minami stands out in the crowd, r in it ri ty t am seared using a blowtorch and bamboo charcoal, and you won’t n any oy a or a a i h r Chefs create specialty sauces using non-traditional Japanese in r i nt or a h h th y serve. Have a camera handy; the presentation almost rivals the taste. Sake fans will be all smiles, as Minami pours a house label made exclusively for them

by Yoshi No Gawa.

Location, Location, Location

Opus is located across the street from the Yaletown-Roundhouse Canada Line subway station. Travel time from the hotel to Vancouver International Airport (YVR) is just over 20 minutes. Even for visitors with suitcases, the train system is quick and simple to use. Going somewhere in downtown Vancouver?

Do it in style with the hotel’s complimentary luxury car service.

The white 2014 Jaguar XJ even has heated seats.

Dana’s trip to Vancouver was a media familiarization tour, but as always her thoughts and opinions are her own.

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The Ultimate Kitesurfing Escape

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f you’re looking for the ultimate in an adventurous luxury getaway, have you considered throwing kitesurfing into the mix? Ani Villas Anguilla, the luxury Caribbean hideaway, has partnered with Private Jet Services Group and Anguilla Watersports Ltd. to offer the ultimate action-packed, super luxurious vacation for thrill-seeking yet discerning travelers.

Th timat it r n a package breaks new ground in the luxury travel market. Combining a full service experience with private airfare and extreme sports instruction is a novel concept in the luxury travel space. i n to off r a ni combination of luxury and adventure, the package includes exclusive round trip private airfare from anywhere in North America by Private Jet r i it r n in tr tion from the International Kiteboarding r ani ation rti n i a Watersports team, and a variety other activities, services, and amenities provided by the discerning ni i a taff o r a on tay at the remarkable Anguilla estate.

All guests at Ani Villas enjoy a fully-serviced bespoke vacation, but this $175,000 ultimate kitesurfing escape includes a complete itinerary of action and relaxation: • A weeklong stay at Ani Villas’ luxurious North and South Villas for up to 14 guests.

• World-class pampering from a full t am o taff in in t r private chef, tennis pro, and more.

• Round trip private jet service from

anywhere in North America by Private Jet Services.

• Comprehensive training and guidance from Judson Burdon and th i tin i h rti it r n in tr tor at n i a Watersports. 16+ hours for up to 10 of the guests.

• Stand up paddleboard lessons and adventures. a a ion on off ay to recover and recharge.

• Daily yoga sessions to maximize performance.

• Full board: all meals at Ani Villas and on the beach provided by Ani Villas’ own Chef “Sweets” Connor, together of meals at a selection of Anguilla’s remarkable restaurants.

• Cocktails, dinner, and awards ceremony with the Anguilla Watersports team on the Ani Villas patio at sunset, plus an after-party with reggae band.

The package includes 16+ hours of it r n in tr tion on n i a world-renowned beaches. The Anguilla Watersports team of distinguished kitesurfers provides instruction for all levels, everything from getting newcomers started to taking a seasoned kitesurfer to the next level.

To keep the kitesurfers in top condition, the package includes massages and daily yoga for all guests on Ani Villas’ patios and roof decks, all with fantastic ocean views.

“Anguilla is a hidden gem for it r n r at in t nnin water, and no crowds,” says Judson Burdon, owner and lead instructor at Anguilla Watersports. “Our IKO-

rti in tr tor an ta beginners from zero to hero in a matter of hours.”

trainer, and private security. On-call amenities include spa services, massage, yoga, and more.

n m m r o th ami y or ro who aren’t kitesurfers will have plenty to do. The island has 33 beaches, and coupled with the Ani Villas beach butler service, lessons from the in-house tennis pro, stand up paddleboarding adventures with Anguilla Watersports, snorkeling, boat trips, and more, this package has something for everyone.

“We are very excited to bring this new type of exclusive actionoriented escape to our client base,” explains Michael Friedman, marketing manager at Private Jet Services.

“This package is perfect for the distinguished traveler who wants to get the most out of a vacation.”

The ten bedroom private Ani Villas estate overlooks remarkable Little ay an off r t o y taff i a featuring pools, hot tubs, indoor and outdoor dining areas, tennis court, full gym, mountain bikes, paddle boards, and breathtaking lounges and decks. Ani Villas provides a fullservice team of concierge, butlers, tennis coach, optional personal

“The entire Ani Villas team is pleased to partner with Private Jet Services and Anguilla Watersports on this escape,” says Felix Pina, property manager at Ani Villas Anguilla. “This is the perfect chance for a group of active friends to reconnect while arnin a n ort or r tin th ir i in or a ry To learn more go to www.anivillas.com.

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Scottish Island Hopping Adventures

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sland travel can be found in the most unique of places. Scotland is one of those destinations. If you’re looking for adventure travel this year, why not be bold and head to the Scottish isles. They are beautiful.

The more remote the island, the more beautiful the landscape, and this year Wilderness Scotland introduces a trio of wild islandhopping adventures that would iffi t to o itho t th to r operator’s expertise. The new journeys include exploring the four islands which hug the western oa t in off th a ti r y Peninsula; a journey to the littleknown southern Hebrides including the abandoned island of Mingulay; and a new road cycling trip, ideal for virgin cycle tourers, that explores the Inner Hebridean islands o rran ra an hi y oa ay hi h i ht o t o o th trips is a voyage to the spectacular Corryvreckan whirlpool – the third largest in the world.

The full collection of the tour operator’s unparalleled wilderness experiences, most of them guided, range from unforgettable walking holidays to spectacular sea kayaking trips, and some of the most beautiful cycling routes in Europe. Clients get to discover Scotland’s stunning natural adventure playground while on, for example, a canoe tour of Scotland’s Grand Rivers or a mountain bike journey in the beautiful Cairngorms National Park.

Here are a few of the new adventure tours being offer this spring and summer Argyll & the Isles Wilderness Walking

This is a glorious coastal region of western Scotland known for its glittering sea lochs, wild islands, hills and glens - perfect for exploring on foot. While the scenery o r y i o t tan in th an i nt heritage, abundant wildlife and whisky distilleries are equally appealing. While staying in luxury, the journey explores the beautiful Peninsula, and visits four Inner Hebridean islands which hug its t rn oa t in Th na t o nights are spent on the Isle of Islay, where, remarkably, there are eight whisky distilleries. The daily guided hikes linking prehistoric sites, nature reserves and whisky distilleries are all set against the backdrop of green hi an th ro in t anti Th small group takes a privately chartered boat to the wild and rarely i it i an o ra h r or

In December 2014 Wilderness Scotland was awarded the title World’s Leading Green Tour Operator in the ‘Oscars’ of the travel industry, the World Travel Awards.

The tourist office VisitScotland has rated the trips “exceptional”, with Wilderness Scotland being the only activity company to receive one of their 5-star awards.

Orwell lived and completed 1984, detouring to view the world’s third largest whirlpool, the Corryvreckan.

Other islands visited include Isles of Gigha and Kerrera, the latter an often-overlooked gem of the Hebrides. Walkers stay in two welcoming small 4 - 5-star hotels, each with a tranquil coastal setting, with wonderful meals providing the perfect end to each day.

Price: £1,295pp including 6 nights in country house hotels with most meals, boat charter, and whisky tastings. Depart Oban railway tation n an t m r

Outer Hebridean islands of Uist, Barra & Mingulay Wilderness Walking

The southern Outer Hebrides are often overlooked by those who are drawn to the larger islands of Lewis and Harris. But the curious traveller who ventures a little further south in the Outer Hebrides, as in this new route, will be rewarded by uncrowded islands, wonderfully scenic walks, rich history, welcoming inn an i t anti i ta or all abilities, the itinerary explores at least seven islands including Uist, Barra and Mingulay which, abandoned in 1912, is reached by a privately chartered boat. En route, the knowledgeable guide will point out the wildlife, such as golden eagles, white tailed sea eagles, basking sharks, whales and dolphins, plus the ri h ora o th i an o n in th

amo oa ta ma hair or o r m a o mon th oth r i an visited is the Isle of Eriskay, best known for the sinking of a cargo ship carrying whisky, which was the inspiration for the novel ‘Whisky Galore’. It’s also where Bonnie rin har i r t t oot on Scottish soil.

Price: £1,195pp including 6 nights ith t o ni ht in iff r nt locations: North Uist, South Uist and Barra (staying at a family-run guesthouse, a 4-star waterside inn and a beach-front hotel), with most meals and a boat charter. Depart Inverness station on 23 May and 5 September.

Island Explorer - Road Cycling Calling all virgin cycle tourers to the Inner Hebrides - small islands that were made for exploring by i o o in a t y ar hi h y popular challenging road cycling trips, Wilderness Scotland introduces a brand new easy-going road cycling holiday on the mostly at t rrain o th i o ay ra an rran ita or tho who are new to cycle-touring. On each of the islands enjoy the beautiful views, scenic roads, abundant wildlife and worldclass whisky distilleries in this, i it ot an ar o oo and Drink.

Th tri i ya ai i but cyclists who prefer to go it

alone can simply follow the route notes and meet up with the group at designated stops along the way. The trip features some of the best hotel and guest house accommodation and oo in th ri n rran known as ‘Scotland in Miniature’, visit the Machrie Moor Standing Stones, take in the views of the i a ria an ot th i in gannets. On Islay, sample whisky direct from the cask on a private tour of the distillery. Upon reaching th on an narro i an o ra once home to George Orwell, ride along the only ‘main road’ that exists and stop for lunch in the island’s on y a ttin na n ro t to th in om o r y th i are loaded onto a RIB for a highspeed boat trip to visit the massive Corryvreckan Whirlpool.

Price: from £1,195pp including 5 nights’ B&B accommodation, 5 lunches, 2 dinners, ride support, luggage transfers and ferry.

Departing Glasgow station on n an t m r ri ar r r on a on two sharing and include transport on the holiday, full guiding, all scheduled activities and entry fees.

The nearest international airports are Glasgow and Edinburgh. or mor in ormation onta t Wilderness Scotland at +44 (0) 1479 420020 or (866) 740-3890 in the US. wildernessscotland.com

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Carson Ridge

Luxury Cabins in Carson, Washington

By Jan Ross

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Travel View of the area

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henever anyone describes a location as very nice but “not really luxurious,” I immediately lose interest. I like things to be luxurious. In fact, I love luxurious things. Bring on the luxury!

This is absolutely not a problem with the completely fabulous Carson Ridge Luxury Cabins in the beautiful, wild Columbia River Gorge National Scenic Area in Washington State, as they have all the luxury you could possibly want. And then some.

You might think the words luxury and cabin do not go together, but at this location they do. Believe me, they absolutely do.

When we planned a trip to the Oregon and Washington area, my husband and I decided to include the Columbia River Gorge National Scenic Area, after reading that it was truly an amazing and scenic place. Since my husband is a serious fan of cabins tucked away in the woods but I am a fan of luxury, when we happened upon the web site for Carson Ridge Luxury Cabins, we were hooked. We immediately arranged a stay in their perfectly exquisite Mt. Adams cabin, one of three new cabins the owners designed and built from the ground up after they purchased the property.

Online, the location looked absolutely lovely, but when we actually arrived, we realized it was going to surpass everything we had imagined. From the Oregon coast where we were introduced to the stunning beauty of this state, we drove past Portland and into Washington State through some astonishingly gorgeous scenery in the Columbia River Gorge to tiny Carson, Washington. Only 45 miles east of Portland, Oregon, and Vancouver, Washington, and close to incredible hiking trails, waterfalls, in ta tin hin an hit at r rafting, Carson Ridge Luxury Cabins is in a truly idyllic location.

We managed to drive right past the location, as the sign is a little iffi t to an th a in ar hidden away from the road, but we found it on our next pass. We thought the cabins would be on top of some secluded mountain, far from civilization, but they are actually conveniently located right near the road. However, once you are on the property, you would not know there is a road or town nearby at all because it is so quiet. So it’s really perfect because you have a remote cabin that is right near civilization!

We pulled into the small parking lot in ront o th offi a ni itt cabin. Every single inch of the three-acre property is beautifully designed and landscaped and the offi ar a i no tion t a th perfect introduction for our stay.

We were greeted by Pete Steadman who, along with his wife Latisha, own the Carson Ridge Luxury Cabins and who could not have been kinder and more helpful during our stay. He actually helped us transport our rather bulky suitcases from the offi to o r a in t an hi i discovered the area and were so enchanted with it that they ended

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The blast zone of Mount St. Helens LEFT Luxury in the heart of the Columbia River Gorge

Travel up buying the location, then making substantial renovations, adding three new cabins and making major changes in the landscaping. They have designed everything in the three new cabins to exacting standards, even making the hydrotherapy tubs state-of-the-art.

We were excited to see our accommodations for the next couple of days as we headed up to the patch through the beautifully landscaped grounds. All the cabins looked beautiful but it was when we arrived at our Mt. Adams cabin that I realized I was never going to want to leave this place. A front porch, complete with swing, faces an awe-inspiring view of the mountains.

A king-size, four poster canopy bed was made up with the softest bamboo sheets we have ever felt; a hydrotherapy spa tub for two and a o y r a r in or my decision to never leave.

An evening lounging in the huge tub, time spent relaxing in the soft, warm robes they had provided, and a great night’s sleep might lead one to think they have experienced the ultimate luxury. But you would be wrong because the ultimate in luxury came the next morning when Pete appeared at our door with a complete, hot breakfast tucked neatly into a

Lower Lewis River Falls

Mt. Adams cabin, Carson Ridge Luxury Cabins

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As a Passepartout Homes guest we want you to feel reassured about every aspect of your trip - from the moment you book until the moment you arrive home.

What you want is a place where you can kick off your shoes and be yourself. Somewhere comfortably luxurious where you can spend unforgettable moments with family and friends.

As a member of Passepartout Homes private travel club, you can choose from a selection of unique, luxurious private homes owned by people like you. Our portfolio includes chic city apartments, relaxing beach resorts, stylish ski chalets and luxury farmhouses in some of the world’s most sought-after locations.

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Path to the cabins

basket. That’s right. Our breakfast was delivered right to our door.

Every single thing in that basket was delicious, especially the yogurt with

granola and – wait for itpomegranate seeds. You should know that when I got home, I immediately purchased pomegranate seeds to duplicate this breakfast -- because Breakfast in a basket

the combination of yogurt, granola and pomegranate seeds was amazing.

I set our little table and we ate breakfast every morning in our a ama ith th r a in a ay Just because we could.

dozens of beautiful waterfalls in the area, the Lower Lewis River Falls.

It’s quite hidden away so don’t give up as you wind through the woods to n it a yo i ha y yo too the time.

There were so many things we enjoyed about our idyllic stay at Carson Ridge Luxury Cabins, but one of the best was the great location.

Pete kindly spent time going over detailed maps and telling us where we should drive to see local waterfalls and other sights. One of his most appreciated suggestions was a drive to Mount St. Helens to see the blast zone left from the eruption in 1980. We had no idea it was so close and it was well worth the trip. We hadn’t realized the eruption had taken place so long ago and actually had to do some research to n th at o mi ht a r when you actually see the blast zone which does not look like it happened that long ago!

We were the only visitors the day we hiked to the waterfall and really enjoyed the quiet, peaceful woods an th ma ni nt at r a

We started our day at one of the

After a full day of driving, hiking, photographing and marveling at the beauty of this area, we were glad to return to our cozy cabin and relax in ront o o r r a on a hi y a evening. Although I’m not much of an outdoor girl and my idea of roughing it is a hotel without room service, I was supremely content in our little mountain cabin. I can rough it – as long as I am at Carson Ridge Luxury Cabins with bamboo sheets, a huge t a a in r an r a a t delivered right to my door.

That is my idea of the perfect mountain cabin.

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Layovers: SEA

By Susan Lanier-Graham

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emember the days when the thought of an airport layover brought shudders and a sense of dread? Today’s airports are breaking out of that mold — and breaking all the old rules — to offer bespoke services to modern travelers. From luxury lounges, modern spas and art museums, to wine bars, gourmet restaurants and markets filled with fresh produce, airports around the world are revolutionizing the travel experience.

Discover a new place each month for your next luxe layover.

Seattle-Tacoma International Airport (SEA-TAC): SEA

Seattle-Tacoma International Airport, commonly called Sea-Tac and offi ia y i nat i o rat by the Port of Seattle. Sea-Tac was created following the World War II attack on Pearl Harbor when the Civilian Aviation Authority asked for

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someone to step forward and develop a regional airport. The Port of Seattle stepped forward and the r t r n ay a om t in i i ian o ration an in an th t rmina o n in y To ay air in r non to domestic destinations (top destinations include Los Angeles, San Francisco, Portland, Anchorage and o an a on ith int rnationa cities, including destinations in Canada, Mexico, Dubai, Iceland, Japan, Korea, Taiwan, China and o ation thro ho t ro ar y mi ion a n r y thro h Sea-Tac every year, making it the th ar t air ort in th

The Airport Layout

Getting around Sea-Tac is relatively easy. There is one main terminal building containing the A, B, C and D concourses. There are two satellite

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i ht rai i on th o rth oor o th parking garage. There is a covered walkway from the airport to the light rail. After baggage claim, head up to the Skybridge and cross to the parking garage. From there, follow the signs through the terminal, across a bridge and then head up one level to the train platform. The train art ry n to t n minutes for downtown Seattle and the trip takes about 35 minutes.

If you’ve opted for biking during your time in Seattle, there is a handy assembly station with all the tools you’ll need and a bike pump in baggage claim between carousels an If you want to rent a car during your time in Seattle, all rental cars o rat o t o a arat ho r facility. Once you’ve collected your baggage, exit the sliding glass doors in a a aim n ar aro or an a to ith r o th t o

designated shuttle bus pickup areas.

Airport Clubs and Lounges

There are lounges at Sea-Tac are open to all passengers for a daily rate of $50. In each lounge, you get free Wi-Fi, bar service and snacks along with comfortable seating.

You can even purchase meals at restaurants in the terminal and take them to the lounges, something unique for most airport lounges.

There are two of these lounges available to passengers: Club International is next to gate in th o th i in an i o n am to m ai y Th r i complimentary bar service, free hot soups and snacks and views of the runways and the Olympic Mountains.

Club Cascade is across from Gate an i o n am to m daily. This lounge also has complimentary bar service, free hot soup and snacks and free Wi-Fi. There is also a conference room

i in orth ith th at and South (with the S gates). You an onn t t n th orth an South stations via a train and there i a o a orth Train oo an o th Train Loop for those passengers arriving/departing from the satellites but transferring to the main terminal. There is free Wi-Fi throughout the terminals at Sea-Tac. If you have extra layover time, you might want to head into Seattle.

There are several options available. o an h a to th thir oor of the parking garage to grab a courtesy shuttle to a nearby hotel i i at an an ra a ta i on th thir oor o th parking garage at the clearly marked taxi stands, or head for the Link Light Rail.

The SeaTac/Airport Station of the

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available at this lounge. You can get great views of the Cascade Mountains and Mount Rainier.

In addition to these independent lounges, there are several airline o n a h o n to tho yin r t a on th air in rtain r nt i r or ia a on ay guest pass: Alaska Airlines Board Room is rr nt y o at n ar at just past security. There is complimentary juice, soda, tar off r in an cocktails. In addition, you can get free snacks throughout the day, along with Wi-Fi, newspapers, magazines, TVs, and telephones. there are two conference rooms available for use. The day-use fee is Th r i an a itiona a a ir in o n o nin in th orth at it rin mm r Th current lounge is open daily from

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am to m Delta Sky Club is at the rooftop level of the South Satellite building.

The lounge has a complimentary bar with snacks, newspapers, magazines, TVs and Wi-Fi. In addition, the Delta Sky Club also has showers available.

The day-use fee is $50. The lounge i o n ai y am to am United Club lounge, located across rom at ha a om im ntary bar, free Wi-Fi, newspapers, magazines, TVs and a conference room. The day-use fee is $50 and th o n i o n am to m ai y

Restaurants & Bars

hi yo on t n a h tion of gourmet restaurants at Sea-Tac, there are some great options and mo t off r h a thy oo tion Some of the favorites include: Anthony’s r r mi m h an h h ia ti in in t

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Sound oysters and Alaskan King a mon o n am to m in the Central Terminal Beecher’s Handmade Cheese serves cheese made at Beecher’s locations in ith r att i a or York city’s Flatiron District; pick up cheese or artisan foods created using Beecher’s cheese, including the famous Mac & Cheese; open 5am to m ai y in th on o r Bigfoot Food & Spirits is a local favorite with a bit of a cult following and famed “Bigfoot” themed places; serves local beers an in an o n rom am to m ai y in th orth i in Dilettante Chocolates is a Seattle favorite, serving hand-crafted ho o at in th ho i o n ho r ai y in oth the Central Terminal and the orth i in Dungeness Bay Seafood House is another local favorite serving crab

a ra i am h an chips and other seafood plates along with a full service bar; open 5am to m n ay thro h ri ay an am to m on at r ay in th South building.

Mountain Room Bar is a rustic orth t o n ith r a an surround sound; open 8am to 3:30pm daily in the A Concourse.

Vino Volo r in ta tin i ht or a rom a i t o to selections, most from Washington and Oregon; guests can also enjoy small plates, cheeses, sandwiches; wines are available by the bottle and you are allowed to take an opened ott on oar yo r i ht ino o o i o n am to m ai y in th Central Terminal.

locally crafted artisan items. Some of the best shops to browser during your layover include: Body Shop sells an eco-friendly nat ra o y ro t an off r complimentary mini-makeovers to tra r o n rom am to m in the Central Terminal.

Bose sells the company’s full line of headphones and headsets along with Wave Music Systems and Sound o off r hi in r i o n am to m on ay thro h ri ay an am to m n in th Concourse.

Discover Puget Sound is an ideal spot to pick up local gifts and art or o n am to m in both the Central Terminal and the orth i in Fireworks started out as a small local Seattle shop and now showcases the artwork of 300 nationally acclaimed artists; open am to m ai y in th ntra T rmina an orth i in Glassbaby i a ni ho off rin handblown glass made in Seattle; o n am to m ai y in th C Concourse.

Hudson Booksellers is a national oo r off rin a tion o hardcover, paperback and trade books; there are three locations in th on o r at an ith ho r aryin rom am to midnight and one location in the on o r o n am to m ai y Life is Good is a national retailer known for luxury organic clothing and accessories; open 5:30am to m in th ntra T rmina Made in Washington is a must-stop ho or i itor to th orth t where you can pick up specialty foods, arts, rafts and kitchen items made by local artisans; open from am to m in oth th orth i in an th ntra Terminal.

Metsker Maps has been a Seattle ta or mor than y ar selling maps, guidebooks, nautical charts, globes and gifts; open am to m in th at Planewear i a n ho off rin vintage-inspired travel items, apparel, luggage tags and bags; open am to m in th ntra T rmina Ventures showcases gifts and accessories handcrafted by locals, including jewelry, clothing, body products and gourmet foods; Venture is part of Washington C.A.S.H (Community Alliance for Self-Help), a retail incubator; open am to m in th ntra T rmina Wishing Stone features artisanmade jewelry and gifts crafted from stones, shells, wood and plants mixed with silver, stainless, titanium, o r an mi m ta o n am to m in ntra T rmina

For Fun, Relaxation and Pampering

While there are no hotels located inside or even adjacent to Sea-Tac, there are plenty of other ways to pass the time during the layover.

There is a quiet “rest zone” located n ar at ith nty o i t seating and power outlets. If you’re looking for some pampering, there are two great options: Butter London is a nail spa featuring toxin-free nail care products; you can opt for a manicure and/or pedicure or pick up a gift item for yourself or someone special; mani r tart at i r at th r ar tt r o ation in both the C Concourse and the orth i in o nin ho r ary tartin at am on ay thro h at r ay am on n ay an o in t n m an m Massage Bar has two locations that off r oth oot ma a an hair ma a or ith r or min t th min t ma a i

Shopping

Despite the fact that Sea-Tac is only th th ar t air ort in th it off r r at ho in ia y or

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th min t ma a i an th oot ma a i th on o r o ation i o n am to m on ay thro h ri ay an am to m n th orth i in o ation i o n am to m on ay thro h ri ay am to m at r ay an am to 8pm Sunday.

Art and music are an important part of the Seattle culture and are important parts of Sea-Tac as well.

The artwork was created over decades, now featuring more than or o arti t th art o tion tart in ith $300,000 to buy permanent artwork.

When concourses B, C and D were

an in art o th construction budget went to art.

Then, with the opening of Concourse in an th an ion o th o th t rmina anoth r mi ion went to artwork at Sea-Tac. In Concourse A, be sure to pay attention to the nine mosaic columns

created with hand-cut glass and stone. Concourse A also includes some exceptional examples of art glass, including a gorgeous stained glass entitled “I Was Dreaming of Spirit Animals,” by Cappy Thompson.

As you pass through Concourse B, oo o n to at h th ron h in terrazzo by Judith and Daniel Caldwell. n o th mor ni off rin at Sea-Tac are the talking drinking o ntain Th r ar o th “talking” foundations, by Jim Green, located throughout Concourses B and C. And yes, people will turn and stare when you press the button and begin drinking.

At the end of Concourse D, look up

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to see the aluminum and dichroic glass boat. Then, look down at the ron in ay in th oor n r th boat. Both the boat and the mosaic on th oor ar y arti t arry Kirkland. The main atrium features a classic biplane suspended from the ceiling.

Finally, the Seattle music scene is a i an at a Ta ri n the City of Music Program showcases the diverse music t r o th orth t ith live performances every day of the year throughout the terminal.

All of the overhead music you hear as you wander the airport is i y rom orth t arti t As you wait in the baggage claim, the monitors display clips of

Seattle’s music scene.

Th ri n i ro t ha created music-themed art exhibits throughout the airport, combining both of the rich Seattle cultures. there is even a shop, Sub Pop Records, that belongs to the independent local record label that represented such popular local-born an a ir ana o an n Pop in the Central terminal.

Seattle-Tacoma International Airport m ra th t o th orth t including the technology, music and art. Be sure to check out the airport’s website before you leave home for any last-minute changes. a Ta at it Tra r at page on a regular basis to keep you informed of any airport changes.

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Put A Pin In It!

Cloudcroft, NM

9000ft Above Stress Level

By Debbie Stone

I

f things go bump in the night during your stay at The Lodge Resort & Spa, not to worry. It’s most likely Rebecca, the friendly and mischievous ghost that wanders the hall of this historic hotel in Cloudcroft, New Mexico.

In these parts, she’s a popular legend, whose tale is one of passion, betrayal and unrequited love.

A beautiful young chambermaid with striking blue eyes and long red tresses, Rebecca mysteriously disappeared from her quarters after

her jealous and enraged lumberjack boyfriend found her in the arms of another. That was a century ago, yet there are those who vow that Rebecca’s spirit is still present in the hotel today. Some have seen her apparition in mirrors; others note such unexplained incidents as ashtrays sliding across tables unassisted, doors opening and closing for no apparent reason, lights turning on and off by themselves and even fires that have spontaneously ignited in the lobby

fireplace. Over the years, both guests and employees attribute these odd happenings to Rebecca’s ghost, who many believe is in search of a new lover or friend who might appreciate her playful and flirtatious nature.

Rebecca is not the only famous person associated with The Lodge.

Among the notables who have stayed at this grand dame of a property are Judy Garland, Clark Gable, Pancho Villa and every New Mexico governor

since 1901. Originally built in 1899 as a residential hotel for timber cutters working for the Alamogordo and Sacramento Mountain Railway, the property opened to the public in 1906 and became known as the “Queen of the Mountain”. It was nt y troy y r an r it y ar at r at it rr nt location, where it has since been in business as an upscale mountaintop lodge, complete with its own observation tower.

Though the property has been refurbished inside and out, it still retains its historical bones and is a testament to a bygone era. Old photos, newspaper clippings and various factoids line the walls, giving visitors a snapshot of the hotel’s storied past. Each of the resort’s 47 rooms are decorated ith a ni i torian air There are several types of accommodations, including romantic Parlor Suites, family-friendly Guest Rooms and even a Honeymoon Suite that’s a treat for lovers of all ages.

And of course, there’s the famed o rnor it t or roya ty ith its four-poster bed, intimate sitting area and elegant foyer. Nearby, the o a o off r it a i ion r a a t Room t n o y room with knotty pine walls that provide rustic yet quaint quarters. Then there’s also The Retreat Suites, four private luxury suites that share a common area with kitchen and conference facilities, making it an ideal setting for small company meetings or family reunions. ma i

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focal point of The Lodge’s spacious lobby. Folks often congregate here in the evening before or after eating a sumptuous meal in the hotel’s restaurant, which is named in honor of the resident ghost. Serving some o th n t o th t rn an classic continental cuisine, Rebecca’s is considered a Cloudcroft favorite and is popular not only with guests, but with the locals, too. You’ll wax poetic while you sit amid spectacular i o th T aro a a in an White Sands and dine on such ia ti a a ory a n Chicken Cheesecake, tablesideprepared Classic Caesar, Roasted a a no t otato i an Red Chile Crusted Rack of Lamb.

Carnivores will swoon over the bacon-wrapped Filet Mignon, while a oo a iona o i n oy th Seared Ruby Red Trout and Pecan Crusted Atlantic King Salmon.

Rebecca’s Signature Selection is Chateaubriand for two, a six-course tra a an a that i an ri n

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its trestles and bridges remain. In the winter, with Mother Nature’s cooperation, Cloudcroft is a magnet for skiers, snowboarders and tubers. or hi tory ff th a ram nto Mountains Historical Museum & Pioneer Village helps bring the past alive by providing a view of what life was like in this region a hundred years ago. Kids will particularly n oy in th anti r tr caboose, blacksmith shop, one-room school, barbershop and an outhouse built for two. Shoppers will enjoy trian ri n y rro tr t Cloudcroft’s main drag, with its tor an a ri off rin ti fare. Many talented artists and craftspeople reside in the area, and you’ll be surprised by the range and a ity o oo rom n ry and aromatherapy products to local art, pottery and unique clothing. For literary-inclined folks, Imaginary oo i a m t n i in an cheese is your thing, make sure to visit Noisy Water. The store features some great made-in-New Mexico wines and cheeses, along with a selection of exquisitely-nuanced balsamic vinegars and olive oils.

And yes, you can sample and taste to your heart’s content. in itself. For dessert, there’s an array of delectable house-baked t a on ith ra am on o tion i anana o t r an Cherries Jubilee. Have your afterdinner libation in the adjoining lounge, with its bar that was once owned by Al Capone – I kid you not.

You’ll never lack for activity at The o m niti in a tn room, swimming pool, full-service spa, sauna and hot tub, onsite hiking trails and a variety of lawn games for some old-fashioned fun. There’s also the resort’s popular golf course, a premier attraction of the o th t i t in th o r was designed with Scottish roots in mind. It’s governed by the Scottish tradition of playing iff r nt t an arat a on each hole. When played twice, it becomes a challenging 18-hole round. And at 9,000 feet above sea level it’s one of the highest courses in North American.

The Lodge enjoys a heavy repeat business, with couples and families who continue to make this southeastern New Mexico oasis their annual vacation destination. They return year after year because they a r iat th r ona i r i on i t n y o taff an arm hospitality. A stay at the hotel takes

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them back in time, but without a ri in mo rn om ort Conference-goers also give the place high marks, as they have plenty of room to spread out within the property’s 11,000 square feet of meeting space. And it’s also a mecca for weddings, with its indooroutdoor ceremony and reception a a i iti harmin a o t th ta or a m mora affair or a summer concert. n an aro n

o

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numerous recreation options, from hin an hi in to am in an horseback riding, as the town is surrounded by over 200,000 acres of the Lincoln National Forest. Take yo r i o o n o trai om that lead to picture-pretty streams an at r a an oth r that off r views of the old wooden trestles that once took trains to the timber forests and later carried tourists up the mountain to the new hamlet of Cloudcroft. Though the railroad line was abandoned in 1948, vestiges of

When you’ve shopped till you drop and need some sustenance, know that you won’t have to go far for a oo m a Th t rn a a 100-year-old Cloudcroft institution with plenty of character, is known for its Mexican food, as well as its burgers, not to mention ample portions. This historical establishment is on New Mexico’s famed Green Chile Cheeseburger Trail, a designation that comes with plenty of bragging rights. And it’s also a popular watering hole in town, off rin i m i an an in on the weekends. When you walk in, th r t thin yo noti i th ni or tho an o o ar i that ha n affi to th building’s walls and ceilings.

Customers “donate” a bill, by signing it with their names in permanent marker, and then stapling it to a spot of their choice. It’s just one of the many traditions at the Western Cafe. ar i a o i in o ro t an i a y i th a to ho down on all your favorite cowboy r a a ia i in burgers and sandwiches; for killer homemade pies, head over to the ront or h i tro Attractions nearby that deserve mention include Sunspot, one of the

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largest solar observatories in the world, with a visitor and learning center focusing on solar activity o r ation o n th mo ntain in amo or o yo n a Ran h Pistachio Farm, a family owned and o rat in that off r r tours of its facility and operations plant. There’s also the International Space Hall of Fame, the Tombaugh Omnimax Space Theater and Planetarium, the Astronaut Memorial Garden, Air and Space Park and a Shuttle Camp – all features of the city’s well-known Space Center.

A highlight of any stay in the Cloudcroft area is a trip to White Sands National Monument, one of the world’s great natural wonders.

Massive wave-like dunes of gypsum sand cover nearly 300 square miles of desert, creating the largest y m n on th an t The brilliant white dunes are ever changing. They grow, crest, then slump, but always advance. Slowly, but relentlessly, the sand, with the help of strong southwest winds, covers everything in its path. Only a few species of plants have adapted successfully to the harsh environmental conditions. They are able to survive by growing rapidly in or r to n off ria y th moving dunes, while the small animals in existence have evolved hit o oration to amo a

them in the gypsum sand.

Most visitors to White Sands stop at the historic adobe visitor center to get their bearings. There is a good ori ntation m a on ith ra You can also purchase a disc sled in the gift shop if you plan on sliding down the dunes. Make sure you also get some wax to help make your nt a i r Th n ri leads from the visitor center eight miles into the heart of the dunes.

Wayside exhibits interpret the

geology and natural history of the sands. Make sure to get out of your car and hike one of the several marked trails to explore the dunes on foot. You also have the option of taking a ranger-led walk. And if you’ve timed your visit during a full moon, you’ll be able to participate in a variety of special programs, including full moon hikes and bike rides through the monument

(registration necessary), along with opportunities to listen to live music while you sit back and enjoy the unique beauty of this magical environment.

If you go

www.TheLodgeResort.com www.cloudcroft.com hit an ationa on m nt www.nps.gov/whsa

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By Maralyn D. Hill

T

he phrase, “You only have one chance to make a first impression,” is still as accurate as when it was originally said. It has been around so long, I could not find out to whom to attribute the advice. In any case, John T. Molloy, author of the best-selling books Dress for Success in the ‘70s, and then The Woman’s Dress For Success Book brought the subject to light and would agree. There have been a handful of books written on the subject, most recently Molly Gotham’s Dress for Success: A Step-by-Step Guide to Looking Polished and Professional at Work.

It is an important topic, and how we dress at work, and particularly when traveling abroad is just as critical as the work we do.

People notice, and it is best to

maximize the positive reaction to your meetings. This is true dealing locally or internationally. Whereas this author would suggest that being culturally aware matters everywhere.

Let’s start in the U.S. and then take it further, as we move along. Many of these tips are true for all countries.

It is best to know the dress code of the company you are calling on. You ant to t in t i n to oo i you work there, but until you are well aware of the culture, err on the side of conservatism. It is not the right time to say: “I didn’t have time to change” and possibly sabotage your chances by careless dress.

Avoiding extremes is best.

Plan your business wardrobe and ho it t yo r o r ar o whether you are male or female.

Clothing that is appropriate for your profession or geographic region, your job, title and the occasion all matter. However, here again, I would err on the side of conservatism. For women especially, inappropriate mini- or tight skirts are out, and so are low-cut or revealing blouses or dresses. For both genders, keep jewelry, as well as cologne, to a minimum. Highly important are shoes, as they should be clean, well polished, without worn down heels.

If your appointment is on “Casual Friday,” that does not mean it is casual for you. Dress as if it were a regular workday. Not all businesses have casual Friday. It is better to be over dressed in a conservative sense, than have interviewers or potential clients look better than you do.

Business Events

Generally, when you receive an invitation to a business event, it will indicate appropriate attire. If it is not clear or you have any questions at all, call the host. If your company sponsors it, the person in charge or Human Resource Department will have the answers.

O

e ress

For women, a tailored skirt and blouse works. It is handy to have a blazer or jacket. Pantsuits are also quite popular and suitable. If wearing a dress, a tailored dress is best, and the ability to add a blazer is a plus.

For men, a tailored suit with or without a tie works. So do a sport coat and slacks.

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For men, try slacks, a shirt with collar or golf shirt, with a sweater or sport coat, depending on the weather.

If you are attending a sports-related event, i.e., tennis, pool, golf, -appropriate attire is expected.

Skimpy swimsuits are not appropriate if colleagues may be attending.

nfor al ress

This term is misleading, as it really does not mean informal. It means one step below formal. Six o’clock is the bewitching hour.

For women, before six, a dress, suit, or pantsuit is appropriate. After six, a fancier suit, pants suit, long or short cocktail dress should be selected. You can dress up a suit or pantsuit with a fancy scarf, pin or appropriate accessory.

For men, before six, slacks with a sport coat and tie -- or dark or light suit works. After six, switch to a dark or light business suit with tie.

or al ress

For women, a dress, suit, dressy slacks and top, long or short evening separates are called for.

For men, before six, a dark suit with white shirt and tie works. After six means black tie or white tie – a single or double-breasted dinner jacket (with black silk bow tie) known as a dinner jacket, better known as a tuxedo or tux. White tie is full evening dress and not as common where men wear long black tailcoats and white bow tie or an equivalent military uniform.

Let us venture on to appropriate r in iff r nt o ntri n London, for business and even visiting in someone’s home, for men, it’s a suit and tie or sport coat and slacks, and for women, a suit or tailored dress. Items to forget or don’t bother to pack except for the workout room at the hotel are jeans, jogging shoes, t-shirts, shorts, ti ht ttin at r om n an open to the navel shirts (men). Funny hats are not considered funny.

For the UK in general, a classic more conservative style than the US is standard for men and women. You’ll n ar o or i har oa a navy blue, and the like being the

IMAGES COURTESY OF SXC.HU

Global Business Etiquette Dress Matters

asual ress

For women, try a skirt in a daytime fabric—not a mini, but it can be a little above the knee, mid-calf or long; also slacks or crop pants.

Travel most popular. Women wear slacks or a irt in offi any o on quality to express status and it is noticed. Some organizations provide non-professional employees with a uniform that carries out the look and culture of the corporation. Some are going so far as providing “smart casual” that are more comfortable, yet maintain a professional image.

For Europe in general, as far as this writer knows, there are no “casual Fridays.” A dark-colored suit and tie with a light shirt for men and a suit or pantsuit for women are the norm.

Something less formal may be viewed as not taking the meeting or business seriously; or worse, someone who has too little respect for those being met to spend time on dressing appropriately.

Bermuda is unique. During the 1920s, o a tart ttin off a at the knees to stay cool in the summer.

Tailors quickly took note and started making Bermuda shorts. They are worn two to four inches above the knee with knee-high socks, a sport coat, shirt and tie. After six p.m. and during the winter, long pants are required. If you are calling on a business, a light suit is suitable if you do not have good Bermuda shorts.

The following quote is from Do’s and Taboos Around The World: “Where you can loosen up, it is best to do it in the way the indigenes do.

In the Philippines, men wear the barong – a large loose, frilly, usually white or cream-colored shirt with tails out, no jacket or tie. In tropical Latin American countries, the counterpart to the barong is called a guayabera and, except for formal occasions, is acceptable business attire. In Indonesia, they wear batiks – brightly patterned shirts that go tieless and jacketless everywhere...

In Japan, dress is at least as formal as in Europe (dark suit and tie for a man, business suit or tailored dress for a woman), except at country inns (called ryokans), where even big-city corporations sometimes hold meetings. Here, you are expected to wear a kimono, not to daytime meetings but to dinner, no matter how formal (Don’t worry – the inn always provides the kimono).

“One thing you notice wherever you go is that polyester is the mark of the tourist. The less drip-dry you are, the more you look as if you have come to do serious business, even if it means multiple dry-cleaning bills along the way.”

In Thailand, you used to be able to wear a Thai silk shirt. However, they have westernized and now, men are expected to wear suits with long sleeve shirts and ties, and women should wear suits. Due to the extreme heat, it is common to take your jacket off o t i an t it on h n yo o inside. Make sure your suit is pressed and stick to natural fabrics; they will be more comfortable in the heat.

A 100% cotton long-sleeve shirt without a t-shirt underneath will help keep you cooler. With your tie, stick to subtle and not loud colors. Women, wear nylons, even though hot; it matters. Shoes should be polished and nails manicured. Tattoos should be covered and body piercing not visible, except for one pair of earrings. n th o th a i th in suit takes on a lesser emphasis.

They are used for very important situations, like court dates or formal situations, but in general, dress is more laid back. However, for meetings, men still need khaki or chinos paired with an aloha shirt.

Even though this is typical dress, if you are more comfortable in a suit, consider a linen or cotton one. They breathe better in the warm weather.

For formal business dress for men in Hawaii, wear a well-tailored suit

ith at ront r a hit dress shirt and oxford shoes are called for. During the day, a light gray or tan suit works well.

Dressing for business in Arab countries varies from one to another.

Some general rules: men will want to wear suits, even though their hosts may not. For women, things get complicated. Arms and legs need to be covered. However, in some countries, women are also required to cover their faces. Generally, this is not enforced for Westerners, but overall, it will be a challenge. In many of the stricter countries, they may not be willing to meet with a woman.

Overall, what I encourage you to do, is check online for the dress code in the country where you are traveling.

Shoes can get you in trouble. They are always noticed. In the East, they are forbidden in mosques and temples, as well as Japanese homes or restaurants, unless the owner t yo it i n Th am i tr for Indian or Indonesian homes.

If the owner goes shoeless, it is a good idea for you to do the same thin h n yo o ta off yo r shoes, be sure to place them together neatly, facing the door where you came in. This is most important in Japan. In other parts of the world, the cleanliness, shine an r n o n h or ff to matter and are noted. You don’t need shoe polish with you at all times. h n a a i ht att n ant my brother-in-law taught me how to spit shine my shoes like he did in the Navy--it works when all else fails.

Dressing for success does matter; I urge you to take it seriously.

Please remember, these dress guidelines are for business and not leisure travel. I am always eager to hear your suggestions or encounters.

Last month, I received an email on an item I missed, which I posted in my “letters to the editor” in our March 2015 issue.

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Chef Grzegorz Odalak

The Magician Chef Michelin Missed

By Devanshi Mody

E

ach time I’m embarking on a voyage, Chef Grzegor Odalak of the Park Hyatt Chennai calls. “We’re doing something new. It is very nice. You must come.” I cannot refuse the most creative executive chef of all my travels. Problem is, this “something” he’s doing, it transpires, is a volley of glamorous gourmet events, each miss-me-not, which detain me endlessly.

For instance, over a fortnight, Chef Grzeg or Chef G, as he’s fondly known, orchestrated a week-long festival Masters of Food & Wine, swiftly succeeded by a chi-chi Brunello Wine Dinner, a wacky Whisky Paired Dinner and, the apotheosis of them all, a Chocolate Dinner.

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The hotel’s new executive chef, who ha r n ti h hoo has revamped Masters of Food & Wine (MFW), a signature Park Hyatt event, making of it epicurean artistry. Moreover, Park Hyatt’s n hant or yin o r international guest chefs and produce notwithstanding, Chef G has taken to excavating world-class produce locally, ever astonishing the city’s snooty gourmets who disdain the indigenous. If Indian and French cheeses seem like chalk and cheese, th n h niff o t h ma locally (by Frenchmen, bien sûr) to tickle the snootiest French noses that wrinkle at anything but the smelliest French cheeses.

Chef G is Polish but can pooh-pooh Italian predominance in pasta realms with his silken parcels of ravioli that seemingly levitate on the plate, hion o t no hi that even Michelin-starred chefs and perfect pesto made with basil from his own gardens, mind you!

Epicure

Brunello Wine Dinner set-up

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At the last MFW, Chef displayed his global gamut with mastery over Moroccan cuisine. An executive chef who actually cooks and not just commands, he stands behind a live tation i hin o t ta in that o like lava down pearly mounds of couscous. The show-stopper is his dessert “tableau”- that’s what it is. Chef G and his new pâtissier, Selvaraj Fleck, splash, dash the “canvas,” a half-ton slab of marble, with “paints” of creams, mousses and coulis, embellished with pastries, ro t ro an a to r at “desserts of vast eternity” (pun on poet Andrew Marvel unintended).

The ladies clap and coo with ecstasy.

Thus Chef G artfully surrounds himself with damsels.

When his deputy Chef Balaji’s traditional banana leaf meal Ela Virundhu, unveiled as part of MFW, proves thunderously popular, Chef G decides Sunday lunch at the hotel’s Dining Room restaurant be dedicated to Balaji’s sapada comprising about 28 “courses” that dot the contours of a blazing green banana leaf.

Audaciously Chef G has waiters swish around in crisp white sarongs, doling out curries, traditional style, from steel vessels -- all this at the scarily chic Dining Room. More maverick still, he wishes to dispense with cutlery. “The food must be eaten traditional style, with your n r t han th ta t an the experience entirely,” he avers, smiling boyishly. The chef who has hitherto had Chennai’s considerable expat population eating from his hands now has them eating with their hands! It isn’t usual for expat chefs in these parts to conserve and celebrate rather than corrupt ethnic culinary culture with that om a nt n o r n superiority.

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Too often I’ve had to combat the stratospheric egos of chefs.

R r hin y iff r nt thi ta nt doesn’t unbelt reels about his pedigree: Cordon Bleu, Michelinstarred training, etc., etc. Chef G is self-cultivated. Like any true artist, actually. “We put our hearts on the table,” he says. A sharp min too r y to ff t tho clever creations.

At the Brunello Wine Dinner sophisticated compositions betoken technical dexterity and imagination.

Lush sweet potato and leek soup is smartened with a slap of smoked cumin jalapeño yoghurt. There’s traor inary a ara n o r seed-and-edamame risotto and i r a t ith on omm an nn an ra r it salad. For dessert, Chef G and ti i r a on i an i pumpkin panacotta accompanied by an arch cardamon crumble, witty oran t t r an m affron basil frozen yoghurt.

If Chef G and his deputy Chef Balaji harmonise like a double violin concerto, then Chef G conducts a gastronomic symphony with o ri h or n t n in i i a At the Chocolate Dinner he highlights (in every sense) awardwinning young mixologist Abhishek Shukla, who won silver at the Monin Cup 2011 in Paris.

Heralding the Chocolate Dinner is a dramatic chocolate cannelloni enrobing strident blue cheese softened by dulcet caramelised onion.

Bestrewn are pert edamame, supple shimeji and gravelly chocolate soil.

Chef pours over the ensemble a i at y a o r on omm from a translucent teapot buoying with mushrooms. A seemingly discordant medley of sweet, sharp

an at not an mot y ta ian r n h an ian in n r o in what must be called a supremely impressive piece of culinary art. The ontro a int r ay o a o r

i i a t oot an o airi on the palate. Invigorating this ballet is Abhishek’s molecular cocktail, Chocolate Mimosa (champagne with bobbing beads of burst-in-your-

Epicure Chef Grzegorz Odalak

mo th ho o at r ith im y chocolate-orange ravioli).

Course II: palm heart and zucchini salad in an aureole of orange carpaccio blazing through chocolate snow complemented by Abhishek’s velvety Chocolate & Mandarin Mojito.

With Course III Chef G beams, “This is homemade ricotta with homemade caramelised yoghurt slow-cooked for 12 hrs.” If chocolate & red wine a tri an off ha n t crust aren’t heady enough accompaniments, Abhishek lands me ith ho o at ffair t m oon succumbing to Chef Selva’s dessert with its prissy pouts of chocolate ro t ro an no o t hi y tr t rna y tho h h compositions linger on the palate an r r rat on th min n epicurean strings.

Too often chefs with little prowess and much pomposity venture the exorbitant, unleashing grandiose menus better on paper than on the plate. Chef G’s precision strikes. But panegyrics weary.

Let’s just say he ever renders

ho olate ffair cocktail at Chocolate Dinner

me speechless.

I must only add that after reviewing Italian restaurant Allegro at the Four Seasons Prague, I wrote it would be “Eastern Europe’s r t i h in tarr r ta rant Six months later when, indeed, they got starred, the hotel wrote me: “Perhaps Michelin heard you.”

I await Michelin’s concurrence that Chef G is Michelin material.

Executive chefs don’t get Michelinstarred. But their creations might yet have Michelin seeing stars.

Dish from Brunello & Whisky Dinners

Dish from Brunello & Whisky Dinners

Until then Chef G, enamoured of Chennai’s great culinary heritage and remarkable local talent, is forsaking his family in Poland to hi it a tronomi r or o r New Year’s Eve in Chennai.

I’m once again about to depart. Once again Chef G says, “We’re doing om thin iff r nt or ar Eve. It is very nice. You must come.” n a ain n my han in my i ht h inary r ntia are many. He has the further distinction of being the only man for hom han my i ht

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Amazing Cheeses

The Reypenaer Cheese Tasting Class

By Jan Ross Reypenaer has a wide variety of cheese selections

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Epicure

W

e stepped out of one of the ubiquitous Amsterdam canal boats onto the cobblestone path which ran beside one of the many scenic canals in the city, which is sometimes referred to as “the Venice of the North”. Canals run everywhere throughout this beautiful European city and are one of the main modes of transportation, as well as the home of many charming houseboats. There are several different canal boat routes you can take, each of which goes to a different part of the city and to different tourist destinations within the city. You can easily hop off at, say, Anne Frank’s home, and later hop back on to see another location.

Many-leveled warehouses with big windows which had been converted to homes and apartments overlooked the canal; hundreds of bikes – the transportation of choice in Amsterdam – lined the streets.

Everyone in Amsterdam seems to ride a bike and you even see very young children cycling around.

Mothers place their babies in especially designed carts to pull hin th ir i an t th ir groceries into large baskets.

But we didn’t pay much attention to these uniquely Amsterdam sights because we were on a mission.

A cheese-tasting mission. Dutch cheese can be found everywhere in m t r am in many iff r nt orm and you can pretty much have cheese for every meal of the day if you choose – and it will all be delicious!

Cheese is available in all the restaurants in many delectable forms and you can purchase it in any of the large or small markets or even at the open air markets.

Braving the icy November rain and with written directions that included confusing words like Dam/ Raadhuisstraat, we headed to the

Cheese can be found everywhere!

Reypenaer Cheese Tasting Rooms.

Reypenaer makes some of the most delicious Dutch cheese. They have a 100-year-old warehouse on the Oude Rijn in Woerden, where the cheese matures naturally as it has done for three generations of the family, resulting in a distinctive and om a or an aroma Th historic ripening process of the Reypenaer cheeses is unique in the Netherlands and these artisan cheeses are also quite unique. Some of the older cheeses have a strong, a ty a or hi n r h ar much milder.

But they also have a lovely little store, tucked away on a side street in the middle of Amsterdam where they sell a variety of cheeses. In a quiet little basement furnished with wooden tables and chairs like a schoolroom, they have cheese tastings with the guidance of an expert cheese taster. Each cheese tasting session lasts approximately one hour and is designed for a maximum of 20 people per tasting.

Tasting workshops take place every Wednesday to Sunday throughout the day and the basic introductory workshop costs 7.50 euros per person. There is also an advanced tasting with wine and a connoisseur tasting with wine and port. In addition, they will cater to private groups and parties as well as corporate events.

Bikes are literally everywhere in Amsterdam

Cutting some cheese samples LEFT Wine with your cheese?

We shook the rain out of our coats

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Epicure and settled down at our little table for two with several others who had braved the rain, all for the love of cheese. We watched a video clip about cheese and then we began the sampling. On our small wooden table we had a cutting board with several large chunks of cheese, all with iff r nt o or an on i t n i As the cheese taster explained about how the cheese was aged and what we should expect to taste, we cut slices, sampled them and made notes to om ar th iff r nt experiences, so we could decide which cheeses we preferred. The longer the cheeses had been aged, the more crystals formed, which is why the the older cheeses were more salty and strong-tasting. Some in the class much preferred this tron r a or t i th mild cheese best.

Small glasses of wine were available for those who wanted to pair wine

and cheese and a good time was had by the entire group as we devoured all th iff r nt ty o h tryin to decide which was our favorite.

The expert cheese taster answered tion a o t th iff r nt h and walked around, talking to us about our choices. The intimate tasting experience was a perfect introduction to Dutch cheeses. n ha am o r a went upstairs to the little shop and chose the cheeses we wanted to purchase and take home. If you are in Amsterdam and you like cheese (and who doesn’t, really?) you should do this cheese tasting. It was fun and delicious and we felt like expert cheese gourmands while we were participating. The shop is located a short walk from the Grand Dam, where there are lots of little shops and restaurants where you can grab a bite – in case you didn’t have quite enough cheese!

Charming houseboats are scattered around the canals RIGHT Which cheese to take home?

BELOW Cheese tasting classroom

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Fischer & Wieser Mustard Show Down

By Karin Leperi loo in eld of ustard o ers ourtes of Wikimedia Commons

I

am a fanatic about mustard for many reasons. I like the fact that it is low in calories and carbohydrates, has no fat, and is actually good for you. An excellent source of selenium, mustard can also be a good source of magnesium.

(Selenium can help reduce asthma severity, decrease symptoms of rheumatoid arthritis and reputedly can help prevent cancer. Magnesium

also helps reduce severity of asthma, reduce frequency of migraines and lowers high blood pressure.)

Also, mustard is a nice alternative to fattening mayonnaise. As a condiment, it goes very well with so many dishes; the versatility is amazing. To me, mustard is like wine in that it an nhan th a or an taste of many dishes. The tangy, yet

arthy a or rin orth a r ti appeal that complements rather than overwhelms. Whether it’s bright canary yellow, muddled brown, sweet, spicy, bitter, coarsely ground or whole seed, mustard om in many ha an a or After all, what is a hot dog or pretzel without yellow mustard, or a bratwurst without coarse-ground LEFT Fischer & Wieser Mustard Sauces

by Karin Leperi

100

deli mustard? And though mustard it is often called the “spice of nations” due to its universal appeal, the interesting fact is that Americans love their mustard; they consume more than any other nation.

I recently convened a focus group for a mustard tasting, sort of a “mustard show-down” but not with the brands you may be familiar with, Fischer & Wieser Mustards by Karin Leperi

Epicure like French’s, Dijon, Colmans, or Grey Poupon. I decided to exclusively focus on Fischer & Wieser culinary mustards and mustard-based sauces.

I was recently introduced to Fischer & Wieser gourmet products, headquartered in Fredericksburg, Texas, and was impressed by how they can turn an average cook into an extraordinary cook. It’s all in the versatility of their culinary sauces and condiments. (Their product line includes award-winning jams, jellies, salsas, appetizers and pasta sauces.)

And to make things even simpler, they provide dozens of free recipes on how to use their culinary products. I have included two of my favorites at the end.

The focus group included both n r o iff r nt a an backgrounds. Each taster was asked to sample mustards with pretzels or crackers and the sauces with crackers and slices of apples.

I present the top three winners below, followed by product descriptions of each as given by Fischer & Wieser along with awards and serving suggestions. The mustard line-up and winners are as follows:

Fischer & Wieser Mustards

eet eat rat aus eer hird la e inner o e es uite e ond la e inner

Fisher & Wieser Mustard Sauces

as err ildflo er 5. Salted Caramel eet our o e inner in ustard sau e and rand inner i or ra ed la

one O erall ate or e

er

1. The eet eat Mustard is a medium heat with just enough heat to i it an irr i ti a or with jalapenos and creamy yellow mustard. Gluten Free. This mustard a a na i t in th t hot Category of the World Wide Mustard Competition, The National Mustard Museum. Some of the tasting notes from the group were: “delicious, spicy and a little smoky” and “gives a sweet molasses kick to the back of the tongue.”

2. The rat aus eer Mustard is a lively combination of beer and mustard seeds that hops across the taste buds. Ideal for sausage, hot dogs, ham and sandwiches, this was nam a a na i t in th irit

Category of the World Wide Mustard Competition, The National Mustard Museum. Tasting notes included: “complex and lingering with a hint of sour” and “smooth, tangy, hot o a or Th m it mo a or a the perfect touch to the tang of the whole grain mustard seed in the Smokey Mesquite Mustard. This gluten-free mustard is the perfect addition to ham, sandwiches or hot dogs; it received third place in the Whole Grain category with Food Distribution Magazine, 1999. One taster described it as “tangy, nice it ith a t mo y a or grains add interest,” while another said, “love the texture and grain along with the nice mesquitein a or 4. The as err ildflo er one Mustard Sauce is a classic with an exciting twist. This reimagined mustard sauce combines the sweetness of honey made from i o r ith th tartn o raspberries. Use this versatile gluten-free sauce to add sensational a or to yo r a orit ri chicken, pork tenderloin, duck and grilled shrimp. Tasters had this to say: “smooth and light with a soft rry a or an on r n of sweet and tart.” er in u estions Finish: Roast beef, pork tenderloin, ri hi n h an i am Spread on: Turkey, ham or roast beef sandwiches, and baked goods Dip: Deli meats, cheeses, chicken tenders air ith: Any sweet wine – red, white or blush

6. eet our o e Mustard Sauce is no ordinary mustard. This international award-winning glutenfree mustard sauce pours new life into classic recipes like potato salad and deviled eggs. It is even sophisticated enough to top Cornish game hens and grilled salmon. Group members had this to say: “Smoky ith a hon y i a or an ith thi on r om ity o a or it just begs for ham.”

An interesting observation:This was extremely popular with older members of the focus group while the younger members were somewhat overwhelmed with the a or an th t n to rat it average. Even so, it came out as the overall winner of both mustards and mustard-based sauces.

Bronze Medal Mustard-Based BBQ sauce category World Wide Mustard Competition, The National Mustard Museum Bronze Award Mustard Based BBQ Sauce Napa Valley World Wide Mustard Competition, 2007 Gold Award Dressings and Sauces Napa Valley World Wide Mustard Competition, 2004 er in

u

estions

Mix into: Deviled eggs or potato salad Glaze: Ham, roasted chicken or pork chops Dip: Sausage, cheese or pretzels Baste on: Root vegetables such as carrots or parsnips : When you are almost out of Sweet, Smokey & Mustard Sauce pour in some red wine vinegar and olive oil in the bottle and shake vigorously for a quick homemade vinaigrette.

7. The i or ra ed la e er Mustard Sauce boldly delivers a sharp savory culinary experience.

Smokey mustard combines with the rich spice of cracked black pepper and a burst of mustard seeds to i r r mar a a or air ith your favorite meats and cheeses for a fabulous charcuterie tray; spread on a well-stacked turkey sandwich or pour over your favorite pork roast

ustard lo er ourtes of Wikimedia Commons

5. The Salted Caramel Mustard Sauce sneaks in a salty-sweet punch that is oh-so-satisfying! The initial taste of sea salt and caramel crescendos into a sweet and tangy m tar na that i r ta a ni hin a or a ham or turkey or chicken. Gluten Free.

Tasting notes included: “sweet with a brown sugary punch,” and “wonderful mix and yet contrast o a or ith t int r r with salty.” er in u estions Finish: Baked ham, pork tenderloin, turkey or chicken Spread on: Turkey, ham or roast beef sandwiches, and baked goods Dip: Deli meats, cheeses and chicken tenders air ith: Any sweet wine – red, white or blush

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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

Epicure entrée. This is a mustard for any occasion. Group members had this to say: “Slightly sweet but not peppery, more like turmeric,” while two other tasters said, “Some grains of pepper but no pepper taste” and “Sweet but not peppery.” er in u estions Finish: Baked ham, pork roast or rack of lamb Spread on: Turkey, ham or roast beef sandwiches Dip: Deli meats, cheeses and chicken tenders air ith: Any dry wine – red, white or blush

Brat Haus Beer Mustard & Bacon Creamed Smashed Potatoes re oo

i e i e

inutes inutes

ounds s all red ne

otatoes

un eeled uartered u is her ieser rat aus Beer Mustard u hi in rea ta les oons unsalted utter melted sli es a le ood s o ed a on oo ed until ris then ru led teas oons sea salt teas oon freshl round black pepper arsle s ri s for arnish la e the un eeled otato uarters in a hea uart sau e an dd old ater to o er and rin to a oil o er ediu hi h heat i er until otatoes are er soft a out inutes hile otatoes are oo in o ine the is her ieser rat aus eer ustard hi in rea elted utter and crumbled bacon in a medium sized o l his to lend ell set aside. Drain the potatoes in a

o onents of ustard lant ll arts of the mustard plant are edi le ourtes of Wikimedia Commons

colander and immediately return them to the pan. Using a potato asher s ash the otatoes lea in the a little hun tir in the ustard i ture lendin ell dd salt and la e er to taste er e hot arnish ith arsle s ri s er es to

Salted Caramel Mustard Flan his flan re i e has the sa e traditional fla or of a flan u front ut the finish is e uisite because it captures a little spicy bite at end. re i e a e i e

inutes inutes

or ara el u of ranulated sugar or ustard hole e s oun e an of e a orated milk oun e an of s eetened condensed milk ta les oon of anilla e tra t ¼ cup Fischer & Wieser Salted Caramel Mustard Sauce reheat o en to

de rees

elt

sugar by gradually adding into a sau e an on ediu heat stirrin o asionall until all su ar is a ediu ro n and ithout lu s areful not to urn it our ara el elted su ar hile still hot into s all ra e ins oatin the otto e enl n or orate e s e a orated il ondensed il anilla and is her ieser Salted Caramel Mustard into a blender and blend until smooth. our lended i ture o er ara el into ramekins and then place into a ater ath a a in an ith of ater a e in o en for inutes at de rees hen read let ool for inutes then run a nife around the ed e of ea h ra e in arefull to loosen it la e late lar e enou h to hold ra e in u side do n o er it and fli the late ui l and arefull in ertin the flan hill for hour efore ser in er es o a e a arnish dri le a thin trail of ar ara el in s irls on a ie e of a ed a er and allo to ool eel a a a ed a er rea into ie es and la e on flan

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Fredericksburg, Texas Wine Art and Cuisine

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By Karin Leperi

Travel Pioneer Museum

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F

redericksburg, Texas is a small town of about 12,000 that has been coming into its own lately. With a heaping dose of small town hospitality, it still has big city amenities. Situated in the Hill Country of central Texas, it’s about an hour from San Antonio and just a tad farther from Austin.

What makes it so special - and I’m not just talking about the folks from San Antonio and Austin who love to make Fredericksburg a weekend getaway - is that it is one of the fastest growing wine destinations in the country. And it has art galore: Over a dozen galleries with collectible art, local artists, national and international artists, and various mediums. From Western art, still life, portraiture, landscapes, and wildlife John Bennett’s or in tudio in Agave Gallery

to sculpture, etchings, jewelry, engraved silver buckles, and photography - it’s all here in the town that was founded by emigre Germans seeking a better life than their economically-depressed and revolution-hacked homeland. And that’s the cultural beauty r ri r ha to off r o an taste it in their German-inspired i in in th ir n inin an in the pairing of great Texas wines. o an it in th ir art n you can experience small-town hospitality with an urbane sophistication - if only you come.

Audacious Art

As the nation-wide demand for great artwork continues to grow, Fredericksburg has become the fastest growing per capita destination town and art market in the United States. Some of the many collectible artists that were inspired by the Hill Country include Seth Eastman, Richard Petri, Herman Lungkwitz and G. Harvey.

At InSight Gallery you encounter a select group of about 60 of the n t aint r an tor or in to ay in an a rati impressionistic, still life, wildlife and Western art. The gallery is located in the renovated 1907 Schwartz Building, which has natural oo oor hi h tin i in an rough limestone walls. They have recently teamed up with Astoria Fine Art of Jackson, Wyoming for a major n art a tion th r t n o May 2015. “The Fredericksburg Art Auction is focusing on quality and a high-level collector experience to connect top sellers with the nation’s strongest Western and American Fine Art market,” said Meredith and David Plesko, owners and operators of InSight Gallery.

Agave Gallery & Car

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National Museum of the a i ar

t a a ry yo i n a collection of original works of art by 18 Texas artists, including the owner John Bennett, Texas State Artist in 2010. Paintings, etchings, sculpture, jewelry, engraved silver buckles and photography are showcased in a historic 1870s limestone Sunday House.

From realism to impressionism, Fredericksburg Art Gallery specializes in original art by

renowned artists from Texas and beyond. Emphasis is on wildlife, western, still life, portraiture and landscape and includes collectibles by such artists as Phil Bob Borman, Cynthia Bryant, Jim Phipps, and Kay Walton.

Whistle Pik Galleries is r ri r r t nationa art a ry off rin tra itiona representational artwork from 50 artists in oils, pastels, watercolor Otto’s

Travel

Texas Artist Phil Bob Borman

and bronze. The modern galleries are elegant and spacious and represent such national artists as the highly collected G. Harvey, Matt Smith, Glenna Goodacre, Robert Moore and Brian Grimm.

Wicked Wine

Many people are unaware that Texas has a reputation for growing high-quality grapes and producing world-class wines. According to the Texas Wine and Growers Association,

T a i no th o ntry th largest wine producer. In particular, Fredericksburg is an American Viticultural Area (AVA) known for having a similar terrain to the wine growing regions of central Italy and the Rhone Valley in France. And because of the unique combination of the Texas Hill Country sun and soil, many award-winning wines are coming from this region.

Maybe that is why this is the second Agave Gallery

most visited wine region in the United States, according to Orbitz Travel, and one of the nation’s fastest growing wine destinations. o o har r to n a greater diversity in wines than what yo i n a on th T a in Trail. With more than two dozen wineries and tasting rooms in Fredericksburg alone, you don’t have to travel far to sample the fruit of the vine.

award-winning wines. Owners Brian and Jennifer Health recently took a Gold/Best for their super-Tuscan ty i io rom a i Rim For wine made in the same fashion as “old world” Riojas of Spain, go to the family-owned and operated Pedernales Cellars. Here you will n n hmar T m rani o and Viogniers. Ask to taste the Tempranillo 2009, a vibrant, aromatic, full-bodied varietal.

Located in the Texas Hill Country between Fredericksburg and Stonewall, Becker Vineyards was established in 1992 by Richard and nny r hat yo i n h r are some of the best-of-the-best wines. They have been featured in Wine Spectator and Food & Wine and have been served in the White House. Try a tank, barrel, and then a vertical sampling of Cabernet Sauvignon in their Library Tasting, hand-picked from the Becker’s private collection. Wine tastings of their current vintages are also available in the cavernous tasting room.

Classy Cuisine

For a “Tuscany in Texas” feel, stop at Grape Creek Winery & Vineyards, where you can sample their many

As might be expected, there are many places in and around town that feature German cuisine. Try the Old German Bakery & Restaurant on Main Street for breakfast and lunch. They have been serving Fredericksburg for over 40 years and everything is made from scratch. Choose from authentic German pancakes, European pastries and their “House Schnitzel.” Just be forewarned that portions are ample.

Otto’s German Bistro is the place to go for a gourmet twist on German cuisine. Open only for dinner, they use locally sourced produce and meats. Local beers, wines, and handcrafted cocktails complete the dining experience. They are located across the street from the National

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Buy now at Amazon

Shop. Cook. Eat.

Katherine Frelon

To learn more go to www.katherinefrelon.com

Travel

RIGHT is her

m o th

a i

ar

Navajo Grill serves up tantalizing dishes with old and new Mexican in n ith a to h o r an an ari an a or They source locally for the freshest of ingredients.

For those preferring more of a Texan m ha i an air th a rn t ri for dinner is rated among the “Top Ten in the Nation” by Trip Advisor.

On the southern edge of town, the restaurant is located inside a building modeled after an old cotton e

er

ieser

gin. What you can expect is great Hill Country cuisine along with a selection of some of the best Texas wines. Steaks are a specialty.

Make sure to stop at Das Peach Haus to sample one of Fredericksburg’s culinary treasures: Fischer & Wieser Specialty Foods. This is where you can pick up a jar of The Original Roasted Raspberry Chipotle Sauce®, the number one specialty condiment sold in Texas. Or take home a handful of various sauces, mustards, salsas, aa r in i in a ta sauces and appetizers to spice up

yo r a or in th it h n tt r yet, have them ship your purchases to your home). The gourmet products are great shortcuts for producing tasty culinary dishes. Brat Haus Beer Mustard and Smokehouse Bacon & Chipotle Grilling Sauce are both award-winning personal favorites.

Free recipe cards are available.

German heritage and Texas hospitality

There is so much more to Fredericksburg than just great wine, collectible art, and cuisine. Check into their German history at the

Pioneer Museum or hike to the top of Enchanted Rock for a birds-eye view of the hill country. (It’s the second largest granite dome in the U.S.).

Be sure to save time for the only museum dedicated to telling the tory o th a i Th at r in th ationa m o th a i War. Or shop and stroll along Main Street for anything from antiques, fashion, leather and confection to chaps, hats and Western wear. After all, Fredericksburg is all about German heritage and Texas hospitality in the heart of the Hill Country.

RIGHT John Bennett’s lue ird

109

Eating Around the Kenya Bush

By Devanshi Mody

Sabuk Lodge - Kenya

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Epicure

K

enya, the original and perhaps ultimate safari destination, is legendary for its wildlife.

Lesser known but only little less delightful are the exceptionally original and extraordinarily creative dining experiences that Kenya’s premium luxury camps orchestrate. If camps are constructed to bring the wilderness in, then they also construct culinary journeys that take you out to savour nature. Whilst over-built lodges in other safari destinations have nurtured and somewhat de-natured nature, Kenya offers a true taste of the wilderness. Speak to Chris Flat (chris@bush-and-beyond.com, Mobile: +254-0723 273668) at Bush & Beyond (www.bush-andbeyond.com). Chris is taciturn and terrifically efficient, and will tailor you the most delectable epicurean detours.

Sirikoi

A bewitchment of green sprawls before hand-built stone-and-thatch lodges, built by owner Willie Roberts’ own hands. Idyllic for al fresco meals, but if you feel your exquisite lunch shuddering on the lushest lawns, it’s because Sirikoi’s jetttin t iraff y it hi in rom th iraff orphanage in a plane) is galloping about gaily, usually pursued by itor o it hom believe can read in Samburu and surely French – you can’t be as chic as her and not) is no ingenue when it comes to enticing the boys (you can’t read French and be ingenue).

Remark how well-versed Mademoiselle is in Samburu and French and the art of eyelid-batting, as you breakfast. Embowered under trees where monkeys swing and birds court and sing, relish a cornucopia.

The breakfast table laid out by the oo i a n ith r it o r an veggies from Sue Roberts’ gardens, veritably the Garden of Eden. There, oti o r oom in a th ir fragrant splendour and tropical man o an a aya irt ith multifarious berries that you can heap over gorgeous homemade granola, burgeoning with dry fruit and nuts. The glorious garden ro n it ay into thori and exciting salads at lunch, nibbles that accompany pre-prandial drinks aro n a m m ri in am r in the twilight, or subtle veggie creations at supper. The garden can also be packed into a picnic basket and then an organic banquet unfurls under arches of towering trees at th in i no ar ar or t

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&Beyond Bataleur Camp

the region’s only canopy walk, where stunning red turaco birds look like ruby raindrops on 200-yearold trees.

Back at camp, the ever-green Willie Roberts sports a sarong and seasons balmy suppers under the stars with narrations of how he vanished into the wilderness, stayed in forests, caught and sold strange birds and snakes to earn money and refused to go to school – all this to ensure the family tree wasn’t uprooted and re-rooted back in England, following his father’s premature demise. The drama is rather Huckleberry Finnlike. I’ll let Willie elaborate, he tells tales better than I.

&Beyond Bataleur Camp

Deliberately vintage in look, the camp seems it’s been around as long as the plains of the Masai Mara that stretch eternally before dining decks. Breakfasts, when not in the bush, are presented on these

112

terraces, and include muesli made with honey from a local community of beekeeping women the camp supports. Breakfast is bounteous, lunch and supper always four courses. They can be elegantly western. But discover Masai specialities like spinach or bean stew, usually accompanying goat, the Masai staple (although the chef can prepare vegetarians versions).

The real Masai speciality at this am i th taff ana r i Stanley aren’t “imported” expats or “mzungus” (white Kenyans), and the service is a treat.

A wilderness way leads to tents fringed on the endless plains. Sultry dark-wood tents have wispy fourposters decked with sheets that caress like the silken service. I prefer the intimacy of darker tents to the lighter ones, and get labelled “romantic.” Thus, following hilltop sundowners including canapés and the crispest home-roasted nuts, I’m

Richard’s Camp

Epicure returned to camp and sent to Esther.

She does the Mara’s best massages, with all-natural Africology products, in-tent, amidst roses and candles. I’m then led onto my private terrace for the Mara’s most romantic bespoke supper. Chef Meshak unveils four epicurean courses. Crystal wine glasses twinkle and silver glitters in starlight, around me blaze lamps and candles. Butler John asks Manager Stanley if he could add more. Stanley r on n h n r ty am are quite enough, John!”

Elewana Sand River

Superbly stationed on the Sand River, with the best seats in the wilderness theatre to watch the inception of the Great Migration makes for “dinner theatre” with a delicious iff r n Th r a r tty oo where lunches are served under a sway of trees. Otherwise dine in the privacy of your tents, handsomely colonial, all-leatherand-wood, a swirl in signature almond fragrances. They have crystal decanters and the crumbliest cookies enclosed in cut-glass bottles, and the plushest sofa in the Mara to sink into a th t nt nt y a in canvas in balmy breezes, hypnotize.

Breakfast on private tree-drenched terraces on the river delights, unless mon y hi off yo r ho rain toast. Sup al fresco on Little Sand River’s just-been-jacuzzied jazzy pavilion. Chef customizes four courses including wheat cigars that enclose gloriously green sautéed spinach as General Manager Tim says, the glowing full moon and brilliantly starred skies were brought out especially for me.

Richard’s Camp

would-be mate!

Richard’s Camp

Tents with the prettiest painted roof linings and quirky artefacts (think canoe-turned-shelf in a bathroom) lace a stream where lions roar and where hyenas have a den, once occupied by lions that the hyenas evicted. I’m told I’m being taken to visit the den.

Then, unawares, I’m walked to a stunning sunset and ambushed by a bush dinner, set enchantingly on a waterbody aglitter with myriad lamps. This must be the most magical setting in the Masai Mara for bush dinners. Dinner time music isn’t Mozart, but a lion roaring on a hill yonder. After supper, I’m taken on a night drive to see bush babies, mini kangaroo-like hares and the largest owls in Africa. I also spot an aardvark, a very rare occurrence this.

Richard’s Camp does gorgeous bush dinners, but beware, breakfasts are an ro ff t i omati disaster when I almost abandoned a neighbouring camp to return for Richard’s marvellous mango-passioncardammon-turmeric smoothies.

Cottar’s 1920s

It was transmitted me that the famous Calvin Cottar, whose family began this historic colonial-style camp almost a hundred years ago, charged $1000 to dine with guests.

I’m privileged that he fetches me personally and lunches with me at their smart poolside tent. He even dines me at his new villa that

showcases artwork from around Africa. We bask in the moonlight on a balcony thrust into the wild, and a in i nti ario anima a even gauging how far away are the animals, when not feeding me on wild tales. Gold Guide Douglas, who with Calvin makes up two of Kenya’s three gold guides, matches Calvin’s stories. Especially amusing are those about a Masai chief who died a centurion, leaving behind sixteen wives (the youngest fourteen) and eighty-eight children. But Calvin provides the cherry on the cake, with an incredible story of a

cuckolded Masai who resorted to oo oo to hi i to her lovers during the act, and detached them only upon receiving a handsome payment.

Meals in the mess tent, with its colonial air and African rugs and waiters in fez hats, are served with rather less titillating conversation.

But they compensate with various and wondrous salads at lunch, amongst the best in the Mara, and robust suppers, after which you can r tir ith a rin to th r a in the library, with the family’s

&Beyond Bataleur Camp

During my morning game-drive, a bush breakfast is laid out on an embankment cleaved by a chocolate river humped with hippos. On the banks, fat slithers of crocodiles snooze and yawn unattractively.

I relish homemade muesli that this camp does unusually with smoked nuts. My guide Lengume concurs with other Masai guides that muesli is about the only western breakfast food Masai guides, compelled to ff r h r a a t ith t n a ata Th a ai ar abstemious and usually have milk for breakfast). We’re breakfasting under trees hung with little baskets of weaver-bird nests, around which ma a r t itt r an tt r busily. I’m told the males build nests and then dance and prance to entice females. Sometimes, whilst a male is engaged in hectic courtship, a cheeky rival hijacks our suitor’s hard-built nest and with it the

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collection. Pick the Lunatic Express.

For private dining experiences, best oo th hon ymoon t nt yo n your honeymoon tent shambolic, don’t accuse the loved one of wild treacheries – it’s a baboon battalion that’s accessed your bags and the tent’s mélange of quaint collectibles: an old typewriter roo h r a rammar hon ar up there, and time has stalled everywhere. Relax. Get your butler to organise an in-suite massage followed by a dip in a colonial canvas bath for sun-downers after which yo n yo r inin ta a r or a o r o r r at r provides the serenade.

Verity Williams, who has a reputation for making the best carbonara, makes even better curry for Sunday lunch. In honour of the two British army offi r an th ir i r lunching with, I enquire. The “curry” being Britain’s “national dish,” patriotic soldiers must patronise it even on holiday, no doubt. But Verity reveals the “curry” has long been an African native, since the time when

British colonisers imported Indian coolies to construct railways. The army wives entrench themselves in Verity’s “curry,” much to her delight. r y th r in o t i htin are wonderful. But the piece de resistance is Verity’s bush breakfasts dispatched on camels that bear everything from food and drinks to bush toilets!

Cottar’s 1920

Sabuk

It’s said there are no walls between Sabuk and Sudan. Dining in the lodge is like dining outdoors, as you sit on barks fashioned into fantastic sofas an ta t on ro oor o timbered ceilings. Certainly, no walls come between you and the river below this raised wind-whipped abode (and I share my unwalled room with hyraxes, amongst other creatures).

If you thought curry, on safari in the African wilderness, is an impossibility, then lodge-owner Sirikoi Kenya

Sanctuary at Ol Lentille (Via Nanyuki/Loisaba with Safarilink)

John and Jill went up the hill and built a lodge with a view to a kill. John a in i arat nan ia His wife Jill manoeuvred the law.

They lived in many places, doing many things, before building this sanctuary that gifted the community. They champion “Having fun, Doing Good!”

And they rake in the rich who donate. t ohn n th min mor precious. Over suppers (mine always in the captivating salons of my Sultan’s Room, that has fantastic artwork and antiques and integrates natural rock into its romantic red walls), John serves food for thought.

He doesn’t want one-time donations (although helpful, especially with US$1 million which one guest gave), but long-term solutions to perennial conservation and community problems.

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Epicure an nan ia y ort th conservancy for a whole year. His initiative was hailed as the right way to develop conserved land by establishing an understanding between local communities and tourism partners. He also revolutionised eco tents, teetered hi am hi h off rin n ationa views from straddling terraces which a ai taff an ry a hi ion seemingly 5000 light-years away!

They’ve on-arrival champagne and a champagne-stocked open bar, which guests adore. They’ve also cereals at breakfast from a box, which I spurn. Therefore, my obliging Aussie chef rises early to homeroast granola exclusively for me, to have over breakfast on the loftiest terraces. This, after he had arranged for me a seven-course menu degustation the previous evening an nt rtain my him to oat from one outdoors dining option to another during the course of, well, seven courses – from the pool deck all glitzily set, to the expansive inin h r a on r roar and a super-stylish dining space cleverly amalgamates city chic and the best views in the Masai Mara.

Travel Tips

Kenya Airways (www.kenya-airways. com) just launched the new B787 Dreamliner from Paris and has been awarded Africa’s Business Airline of the Year, having consistently been ranked amongst the world’s top 10 for Business Class.

Sabuk Lodge

For those not on a charitable diet, Stephen, the butler, spoils you silly, whilst chef lunches you in the library (where John’s personal collection mercifully attests to intellectual rigour). That alluring Sultan’s Room, from which tree trunks fountain out, projects over a valley suddenly assailed by a hundred elephants trumpeting at dawn. What better

wake-up call for the morning game-drive, before which you can ha off on mattr t ith Moroccan tables, unless you prefer off on a o r o t r R t rn from the game-drive to breakfast on balconies hovering over the plunging valley. All this eating around the bush still leaves the heart beating about conservation/community. Food for thought, indeed.

Safari Link (www.flysafarilink.com) or Fly-SAX (www.fly-sax.com) are the best connections domestically.

Mahali Mzuri RIGHT Elewana Sand River

Mahali Mzuri

Before I reached, vivid tales reached me that Sir Richard Branson’s new a hi i am t ar not the Mara; it’s “ground-breaking” literally, because the hillside was ynamit t at ra y r yor (read competitors) of these intriguing descriptions hadn’t entered Mahali Mzuri, because non-resident guests aren’t allowed in! What I wasn’t told was that Branson admirably invested US$1 million in pre-opening conservation,

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Fruitland Augusta Peach Vodka A History Lesson

By Debi Lander

A

ugusta, Georgia is the revered home of the Augusta National Golf Club and the most prestigious golf championship in the United States: the Masters. Augusta was also the city that put Georgia on the map as the Peach State. Now there is a product that unites these two with a shocking surprise.

and Augusta’s location made it an ideal hub for transportation via water, road and rail. That year, they acquired 50 percent ownership of Redmond’s farm, and a year later Prosper became the sole owner of Fruitland. He purchased additional acres of surrounding land to expand his business and completed Fruitland Manor to make it his home.

Augusta became the location of Fruitland Nurseries, one of the most successful nurseries in the 19th century. Belgian horticulturists, Prosper J. Berckmans planted millions of peach trees and his Fruitland Nurseries helped Georgia become famous for its sweet Georgia Peaches. But following his death the nurseries were sold. In 1931, they were transformed into one of the most famous golf courses in the world.

Prosper developed and improved many types of peaches, including the Chinese Cling, Belle, Elberta and Thurbur varieties. He became known as the “Father of the Peach Culture”.

Eventually all three of his sons were employed by the P.J. Berckmans Company. Prosper went on to become a talented landscape architect and designed numerous gardens in the South. He sons also went into landscape design and Louis created plans for numerous golf courses around the world.

Back in 1853 farmer Dennis Redmond named the property “Fruitland”.

He grew peaches, apples, grapes, strawberries and other trees and shrubs. Redmond also began building a large house he called “Fruitland Manor’ and it still remains. Surprise: The old manor house is actually the clubhouse at the Augusta National Golf Club.

In 1857 father and son Louis and Prosper Berckmans emigrated from Belgium to New Jersey and then chose Augusta as the perfect location to build their nursery.

They liked the climate and soil,

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resort. However, he never completed the project and the property stood idle for the remainder of the 1920s.

Georgia Peach Vodka and Georgia Peach Sweet Tea debuted on the market in August 2014.

In 1931, the property was sold to famous golfer Bobby Jones and his partners for a reported $70,000.

They planned to establish a golf course. Prosper’s two sons, L.A. and Allie, returned and assisted in the landscape design of this famous course. The Berckmans’ family home still remains and serves as the clubhouse, although there have been renovations.

The peaches are sourced from a variety of farms around Georgia including Lane Southern Orchards, Carroll Farms, and Pearson Farms.

While only pure Georgia peach juices are used, the vodkas are currently bottled in Kentucky due to laws prohibiting the manufacture of alcohol in Augusta. Work is now underway to repeal that law.

Recently, I had the pleasure of meeting the dynamic Yuri Kato and tasting her products. I happen to love peaches, so I found the taste and smell of fresh peaches divine. Since my tasting happened during the winter, I tried a Fruitland Martini.

Did you know that the Masters trophy, which stays at Augusta National, is a sterling silver replica of the original clubhouse mounted on a pedestal with winners’ names? The champion receives a sterling silver replica at one quarter the size.

Enter Fruitland Augusta Vodka

On November 6, 1910, Prosper passed away at age 80. His three sons carried on the business, but his will left land to his second wife and that complicated matters. The business was shut down and in 1918; the trade name was sold to R.L. Wheeler who became foreman at the Nurseries.

Five years ago, Yuri Kato, beverage alcohol consultant, marketer and author of Japanese Cocktails, decided she wanted to create her own alcohol brand. The Atlanta resident happened to come across some research on Prosper Berckmans.

She read the manuscripts in French describing Berckmans passion and his impact on the Georgia peach culture.

As the early 20th century progressed, Augusta evolved as a small winter retreat for the wealthy.

In 1925, Miami hotel mogul J. Perry Commodore Stoltz purchased the Fruitland property to build a winter

Herself inspired, Kato worked for four years to create a formula and then had it tested by chemists. “When we o th a or ro i nt want anything but peaches to come through,” said Kato. Fruitland Augusta

Fruitland Augusta Peach Vodka Martini

3 ounces of Fruitland Augusta Georgia Peach Vodka ¼ ounce orange liqueur Simply shake with ice and strain into a martini glass. Garnish with a slice of fresh Georgia peach when available.

The Fruitland Augusta Georgia Peach Tea can be poured directly over ice or is popularly mixed half and half with lemonade.

Sadly, I do not live in Georgia, so I cannot buy the Fruitland products, but next time I visit the nearby state, I will pick up a stash!

Epicure

Fruitland products BELOW Berckmans catalog

Fruitland Augusta Peach Vodka Martini

1912 photo of Fruitland Manor

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The Farm at South Mountain in Phoenix

By Maralyn D. Hill and Norman Hill

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ften, when a destination includes the word “mountain,” we think of a hideaway tucked far and up into the hills, with a steep ascending access road. This is not the case with The Farm at South Mountain, which hosted a lunch and tour we recently attended.

Located a little south of Southern Road and 32nd Street in Phoenix, the Farm packs fascinating variety into its ten acres. It includes three unique restaurants, botanical and succulent nursery markets, massage and yoga facilities, farmers market produce and photographer services.

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Across time, there have been four owners: Dwight Heard (of the Heard Museum), Skeeter Coverdale, Wayne Smith and, most recently, Pat Christofolo. Whereas Wayne Smith started envisioning The Farm and opening a couple of the restaurants, Christofolo had the vision of its current status and reputation. As owner of Santa Barbara Catering, she could see the potential and keeps working at enhancing it in every experience. Its stated aim is a “farm to table experience.” This can come about in the simplest or most elegant form.

Three restaurants on The Farm

premises are Morning Glory, The Farm Kitchen and Quiessence.

Morning Glory provides a breakfast and brunch patio menu, including ho a m ffin o a y ma sausages and other dishes. The Farm Kitchen, oldest of the three restaurants, aims at picnic and patio lunches, with sandwiches, soups and baked goods served in picnic baskets.

Dogs are welcome in this section. i n ro i n inin ith a r n r ti m n or oth indoor and outdoor dining, locally produced meat and wine are available with uncomplicated American-style meals. Chef Dustin Christofolo heads

up the Quiessence kitchen.

As stated, the Farm is much more than a series of restaurants.

Th otani a mar t off r o a products for gardens and kitchens.

The Succulentia is a greenhouse and outdoor space that nurtures special rare, exotic cacti and succulents for sale. It also has a respectable collection of staged show specimens in containers, which have been made by noted ceramicists. Maya’s Garden off r a arm r mar t on n ay rom am to m off rin r h produce and herbs.

Utopia is a massage and yoga studio

Epicure Entrance to The Farm at South Mountain, Photo Maralyn D. Hill

Outdoor setup courtesy of The Farm at South Mountain

that also bills itself as “energy clearing, healing movement, dancing... and other healing arts.” Lisa Carter, photographer, specializes in wedding and family portraits, usually done on The Farm premises.

Events that can be planned at The Farm at South Mountain (over 100 last year) include weddings, bridal and maternity showers, corporate parties, an annual wine festival and various casual events. With 100 pecan trees originally planted, fruits from these trees can be picked and enjoyed by visitors.

Attendees at our International Food Wine & Travel Writers Association outdoor luncheon included two board members from the organization, several members and representatives from the Phoenix and Mesa Convention Bureaus and some local potential members.

Chef Aaron Newell provided delicious fare. Our menu consisted of the

following: local pulled pork sliders, petite chicken apple date sandwiches, garden grilled asparagus, wheat berry salad, house-made roasted garlic hummus, farm pecan squares and pecan shortbread cookies – made from scratch.

Stone oven in stone courtyard, courtesy of The Farm at South Mountain

Favorites of Maralyn and Norm included local pulled pork sliders, pecan shortbread cookies made, as they say, “from scratch,” and farm pecan squares.The salads were outstanding and it would be next to impossible to pick a favorite, as they were all unique and distinctive in a or rythin a r family style, so you could indulge in whatever you liked best. t r n h a off om calories with a quick, but informative, tour of The Farm. As we walked by the large stone grove, we discovered that all the stones we laid by hand without any mortar or cement holding them together, including the

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stone oven where pizza is cooked.

We asked if The Farm harvests its pecans. They don’t. Locals seem to know when they are ready and show to i an har t Th y o in every year without fail and are welcomed. The Farm harvests what they plant and the rows of fresh vegetables are tended with loving

care by The Farm’s gardener, Maya Dailey. They also have plenty of chickens, so the eggs are all fresh.

In addition, we saw the greenhouse and the cacti and succulent garden called Succulentia.

Quiessence once. Since this is only about a forty-minute drive for us, we intend to go back frequently to The Farm at South Mountain. We know Morning Glory Café is always ith r ar

All in all, it was a most delightful lunch. We had enjoyed a lunch there last summer and have dined at

We did manage to get the recipe for the shortbread cookies to share with you, as well as The Farm’s famous

sweet potato salad. These are served regularly in The Farm Kitchen.

Sweet Potato Salad Serves 6 to 8

1 pound sweet potatoes ¼ cup pecan pieces, toasted ¼ cup dried cranberries 1 bunch green onions, chopped

Quiessence entree, Courtesy of The Farm at South Mountain

Pecan shortbread cookies, Photo Maralyn D. Hill

Pork Bar B Q sliders, Photo Maralyn D. Hill

Garden grilled asparagus, Photo Maralyn D. Hill

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ain o auli o er salad Photo Maralyn D. Hill

Epicure 2 tablespoons olive oil salt and pepper to taste chipotle vinaigrette (see recipe below) Dice potatoes ½ inch thick. Toss with olive oil, salt, and pepper.

Bake in 325 degree Fahrenheit oven for 15-20 minutes. When potatoes

are tender, let cool slightly and toss with remaining ingredients.

Coat with vinaigrette until desired consistency. Season with salt and pepper. Serve warm or cold.

Chipotle Vinaigrette

2 tablespoons (or to taste) canned chipotle chiles

1 cup canola oil 1 shallot juice of one lime ½ tablespoon honey 1 tablespoon sherry vinegar ½ tablespoon molasses 1 garlic clove 2 tablespoons chopped chives salt and pepper Mix all ingredients in a blender or food processor.

Pecan Shortbread Cookies

1 pound butter (4 sticks) 2 cups sugar 2 eggs 4 cups flour 1 teaspoon salt 1½ cups chopped pecans whole pecans (about 50) powdered sugar (about 2 cups) Preheat oven to 350 degrees Fahrenheit.

Cream butter and sugar in mixer on low speed. Add eggs one at a time.

Add flour and salt slowly. Add chopped pecans.

Sweet potato salad, Photo The Farm at South Mountain

Scoop a generous tablespoon of dough onto cookie sheet and press a whole pecan into the center of each cookie.

Bake at 350 degrees Fahrenheit for twenty minutes or until edges are golden brown.

Allow cookies to cool, then roll in powdered sugar.* Makes about 3½ dozen cookies. *Authors Note: You can sprinkle powered sugar, if you do not want them coated quite so much.

We hope if you are in Phoenix, you will have the opportunity to visit The Farm at South Mountain. If not, the recipes can let you experience a little bit of it at home.

The Farm At South Mountain 6106 South 32nd Street Phoenix, AZ 85042 602.276.6360 www.TheFarmAtSouthMountain.com

Pecan squares, Photo Maralyn D. Hill

Banquet setup, Courtesy of The Farm at South Mountain

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His Passion for Baking is Always Rising

CREDIT HERE

By M’Liss Hinshaw

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Epicure

B

aguettes, cinnamon rolls and filled pastries impeccably arranged for breakfast while passengers eagerly awaited their selections to be served.

Having a passion for bread and all that it evokes, I laid eyes on a tapered baguette, pulled it toward me and pressed down on the lightly browned crust to hear it crackle.

Tearing an end off, I took one bite of its delicate inside texture, intoxicating aroma and chewy crust and gladly proclaimed it was freshly made. Now the pastries piqued my taste buds; they proved to be layers of flaky and buttery perfection and so delightful with a cup of hot coffee.

I had to ask: Who is the pastry chef on this cruise ship?

Making my way to the concierge, she arranged for me to meet the pastry chef the next day between breakfast and lunch. Knowing the volumes of meals ship’s restaurants prepare and serve with exact timing and scheduling, I made sure to be on time to the main dining room.

I took a seat at one of the tables dressed with crisp white table linens and was careful not to disturb the place setting. Soon, I was introduced to Executive Pastry Chef Rafael De Freitas, who was wearing a tall and folded chef’s toque hat. He seemed calm for a chef who churns out hundreds of baked goods a day. Chef told me his baking career began in his home country of South Africa and he knew from a young age that baking was his calling. In the early years, Chef De Freitas spent many hours learning to bake varieties of breads in a Portuguese bakery and

then taught himself to make cakes.

He loved the artistry of creating each item so much so that he eagerly taught others the secrets to baking while living in Mozambique. Baking ha nit y om hi a ion The more experience he gained in kitchens, the more he realized he needed to be well rounded in his professional vocation. He moved to Cape Town and attended City and Guilds culinary school, concentrating on even more precise pastry knowledge. As his culinary journey ro r h hon hi i in n dining establishments and upscale hotels, preparing assortments of breads and elegant desserts.

His notable desserts were even requested for prominent diplomats.

Longing to see the world, he joined the cruise ship industry and

a r iat hi taff an o ition with Regent Seven Seas Cruise line.

The draw for him was that the bakery items are not outsourced and he is able to order the best ingredients. His eyes lit up as he expressed how he is able to use his creativity for baking every day and ensure the quality is not compromised. Being a curious bread baker myself, I inquired which type o o ri or th a tt h ai it i th n t o r rom France because it makes the perfect loaf. He also explained that the kitchen is used seven days a week, round the clock, and that timing is imperative in making the breads.

Using his hands to demonstrate, he explained how the dough is made ith o r a t at r an y a t A commercial-size mixer with a

dough hook kneads the huge amount of dough; the next step is the ro o o roo n i a a y the dough must rest. The heap of dough is formed in baguette pans and placed in steam ovens until the lightly browned crust appears.

Nearly 60 baguettes a day are made each day for the 490 passengers.

The wheat bread and salted twisted rolls then use the coveted oven space.

Chef invited me into the ship’s galley and what I noticed in addition to the irresistible aromas of fresh baking, was how orderly and clean the work areas were. Also impressive were all the equipment and tools, ready to turn out hundreds of desserts and breads throughout day.

Like a well-oiled machine, the bustling crew in their assigned positions rolled out dough, blended chocolate with cream to the right on i t n y an t ni hin touches on elegant cakes and tarts.

In just a few short hours, tonight’s dining guests would have a splendid array of desserts.

Because Chef is the ultimate taste tester for all the products, he a h r to a ri oro tn schedule to compensate for all the goodies. He is determined his trained palate will not get the best of his waistline.

When Chef De Freitas is not baking on the ship, he’s back home with his wife and two daughters, cooking for them. He also devotes time to writing his recipe book, Modern African Desserts and dreaming of sweet creations.

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Epicure

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Made with pure Italian chocolate and yogurt and organic rice and corn, ELEMENT cakes are made under strict EU regulations, ensuring the product is all natural and providing an amazing sensory experience with every bite. Steering clear from GMO, gluten, cholesterol, hydrogenated fats, trans fats, high fructose corn syrup, yeast, and preservatives, health-conscious individuals can satisfy their sweet tooth and avoid feeling guilty.

Elements Granola 1 cup raw/shelled pumpkin seeds 1 cup dried cherries 3 dark chocolate Element rice cakes 1 tablespoon dried pomegranate seeds (optional) teas oon a enne o tional 1 tablespoon extra virgin coconut oil ta les oon a le s ru rade pinch of salt reheat o en to i all in redients e enl Element chocolate rice cakes to ether in a lar e o l Pour onto parchment paper covered oo ie sheet in one e en la er a e for

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et ool full then rea a art the rittle rea or ho le ent ho olate ri e a es into s all ie es i to ether no

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la ferme de la lochère

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Cocktails

Cocktail Recipes Give Whiskey An Added Twist

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ith whiskey sales on the rise, more people are discovering there are plenty of ways to drink the distilled spirit than just straight on the rocks.

i o o i t n oy n in mor an mor ay to om m nt th hi y a or ith a thora o other ingredients, whether its syrups, fruit juices, vermouth or even tea.

“A growing willingness to experiment with whiskey and bourbon as the primary ingredient in a variety of cocktails is just one of several ways consumer habits have been changing”, says Steven Earles, CEO of Portland-based Eastside Distilling.

“People are drinking less wine and more whiskey, and women have become more inclined to give whiskey a try,” says Earles, whose company ar a y rim nt ith a ari ty o a or in its drinks, such as Cherry Bomb Whiskey and Oregon Marionberry Whiskey.

Marionberry Beret 1 ½oz Marionberry Whiskey ½oz dry curacao 2oz fresh grapefruit juice served on the rocks Fill glass with ice, add Burnside Bourbon and recipe ingredients.

Earl’s Demise 25oz Cherry Bomb Whiskey (one 750ml bottle) 12 ½oz Burnside Bourbon 75oz Smith Teamaker Earl Grey Tea (chilled) 25oz orange juice 25oz simple syrup 12 ½oz sweet vermouth 5 tablespoons Peychaud’s Bitters Mix all the ingredients in a large punch bowl, then add ice or ice ring. Serve in small punch glasses.

The Sideburn 1 ½oz Burnside Whiskey ¾oz Aperol ½oz Solerno Blood Orange Liqueur 1oz fresh lemon juice ½oz lavender simple syrup 13oz old fashioned glass over ice Fill a 14oz rocks glass with ice, add all the other ingredients and stir.

Eastside Civil War 1 ½oz Burnside Bourbon ½oz Cocchi Torino Sweet Vermouth ½oz Cynar 2 dashes Fee Brothers Old Fashion Bitters amarena cherry Add all the ingredients, except the cherry, to a 16oz mixing glass (pint glass). Fill to within 1 inch of the top with ice. Stir until chilled and strain into a martini glass.

Garnish with an Amarena cherry.

The mixture serves 10-12 people.

Th tr n o n in mor ay to in hi y in cocktails also may be just one of several factors helping to add to the bump in whiskey sales. As of November 2014, Whiskey sales were near $4 billion, in contrast to $3.5 billion in 2013, according Nielsen research.

For distilleries, those numbers may mean a toast is in order. For consumers, that toast may involve a mi o a or ma t to th ir i in t nit y i ti on th ro www.EastsideDistilling.com

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Trek Travel Biking Adventures

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our the fragrant, scenic wine country of France.

Experience the family adventures of Costa Rica.

Ride the steeps of the Italian Dolomites. Where will you go? What will you do?

If you’re considering an adventure travel getaway that involves two wheels and the open road, take a look at Trek Travel. Cycling adventures that span virtually every continent, budget and skill level.

Trek Travel took the time to answer some of our questions to help our

readers determine if a biking vacation is right for your and how best to select a destination.

What can you recommend on selecting the right trip?

Start by identifying a general region in which you’d like to ride–choose

i a y t n ro orth America, Latin America, or Asia a i r a on yo r i vacation preferences, choose from our extensive and unique collections: tri a i tri Ra tri Avid & Cross Country trips, Value Series trips, Family trips, Weekend trips, Group or Private trips, or Ride am tri o an rth r r n your choice by considering either Luxury or Explorer accommodations. t thin a o t th amo nt o riding you would like to do and on hat in o t rrain at hi mountains, a little of everything, or ot o off th a tim or r a in n a o r a ation yo can always ride as little or as much as you like, but certain trips lend themselves to the more leisurely bicyclist while others are geared to the avid cyclist. Think about what type of balance you are looking for throughout your vacation with respect to sightseeing, biking, relaxing and any other activities that you imagine to make up your perfect vacation. While some of o r tination off r n m ro activities in addition to cycling– shopping, sight-seeing, museums, golf, water sports, hiking–others are decidedly bike-centric.

What is the difference between Luxury and Explorer level trips?

Explorer trips are perfect getaways at the perfect price: stay in threestar accommodations and have most meals and activities included, with some nights free to enjoy on your o n r ry tri off r han t tar a ommo ation world-class dinners, elegant wine tastings, exclusive tours, and more.

Are the trips family friendly?

Yes–and kids under 18 receive up to a 20% discount on their trip price or ami y i To r off r family vacations in many of our

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Travel

A few highlighted trips include Bali ($6,599)

• Cycle the UNESCO World Heritage Site of the Jatiluwih rice terraces.

• Attend a traditional Balinese performance at a local temple • Raft the Ayung River

California Wine Country Luxury ($2,999) • Tours/tastings as several bio-dynamic vineyards, • Farm-to-table dinners, • Meals at acclaimed chef Charlie Palmer’s Dry Creek Kitchen

Ride Across Italy ($4,399)

• Bike from the Adriatic Sea to the Mediterranean Coast • Wander the twisting alleyways of the medieval town of Gubbio • Savor Pecorino cheese and Tuscan bruschetta in Piensa, a UNESCO World Heritage site

destinations including the Vermont, the San Juan Islands, Canadian Ro i an ion ationa ar r tri i n r ha t hotels, restaurants, bike routes and a ti iti i a y ith ami i in min iff r nt o ation ar t suited for certain ages based on terrain and activities, which is why we have minimum age requirements.

Please refer to individual destinations to learn more about age requirements and kids pricing.

How far in advance should someone book their trip?

We recommend booking your trip at least 90 days prior to departure or orth m ri an tri an months for Europe and other worldwide destinations. Trips do sell out or become otherwise unavailable, so booking early or as soon as you are committed to traveling with us is the most reliable means of ensuring a spot on your dream vacation. Based on availability, last-minute bookings can be accommodated up to one week prior to departure when possible.

Are bikes provided or will travelers need to bring their own?

The price of your cycling vacation includes the use of the best bikes on th mar t n mo t o o r destinations you’ll select between the Tr or th Tr oman Th Tr i a hy ri tn i plenty of speed and so, so comfortable.

Th Tr oman i a r r racing bike with Shimano Di2 electronic shifting–light, fast and comfortable, you won’t ever want to stop. For an additional fee you may upgrade to the brand new Trek Émonda SLR! Upgrades to carbon wheels and electrical assist i ar a o a ai a n o r o ta Rica Multisport vacation you will ride a Tr a i r mo ntain i r t or off roa r a n i tnam off r th mooth ra Tr hard tail mountain bike.

What type of training should be done before going on a cycling vacation? r Tri on tant i i yo a good idea of what kind of riding to t a h ay on yo r i trip (terrain, length of daily ride

options, shuttle options and non riding activities available). You can use that information along with our Rider Type chart to gauge the type of training you’ll need to ensure you are ready to enjoy your trip to the fullest. For those looking for formal training plans, we have partnered with Vision Quest Training to get you ready for yo r a ation i ion t off r custom training plans that will get you ready to tackle your bike trip ith on n Th oa h consider the amount of hours you can train per week, what you need to focus on based on your goals and milestones you need to hit in order to achieve them.

How do you support all different rider types on the same trip?

Each day of your bike tour is yours to discover and explore at your own pace based on what you want to see and do. Most of our vacations include multiple ride options each day to a ommo at th iff r nt a i ity levels that regularly occur. With a typical guide team consisting of one

guide on their bike during the day’s route and another sweeping back and forth in the support van, you are free to ride, sightsee, stop or shuttle throughout the day. Your guides are there to accommodate riders of all types. Take a shuttle ‘bump up’ on any climb, or ahead to the next town or head back to the hotel to relax by the pool or catch an afternoon nap before dinner.

Does the biker have to carry their own luggage from one destination to the next?

The trip price includes all hotel to hotel luggage transfers which usually calls for you leaving your packed luggage outside your hotel room door for pick up and transport.

Some trips, including most of our Explorer trips and all of our Ride Camp trips, guests pick up and ro off th ir a in th o y of each hotel to then be transferred.

How much does a cycling vacation cost?

Trek Travel cycling vacations range in ri rom to

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Downton Abbey Visits the Biltmore

By Sandra Chambers

F

ans of the popular PBS television series Downton Abbey don’t have to travel to Highclere Castle to experience firsthand what life was like at Downton Abbey or to view original costumes of their favorite characters.

The Biltmore House, the grand 250-room Vanderbilt estate in Asheville, North Carolina, is showcasing 47 costumes from the show during its exhibition: Dressing Downton: Changing Fashions for Changing Times, which runs from February 5th through May 25th, 2015.

“The day-to-day running of the (Vanderbilt) house was surprisingly similar to that of Downton Abbey,” explains Biltmore Director of Museum Services, Ellen Rickman.

“Just like Downton has a Mr. Carson and Mrs. Hughes, Biltmore had its own cast of fascinating characters.

Displaying these fabulous costumes from the show gives us an unparalleled opportunity to delve into Biltmore’s stories.”

The award-winning costumes, created

by London costume house Cosprop, Ltd., were designed with inspiration from photographs and historic patterns. Some are original pieces from the period while others incorporate antique decorative elements that inspired the overall costume design.

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Re ectin an ra o

han e

The post-Edwardian era in which Downton Abbey is set was a time of change both in the U.S. and abroad, an th rio o t m r t that history. The costume collection begins in 1912 with the sinking of the Titanic and moves into the years surrounding World War I and then into the Jazz Age of the early 1920s. Themes in the exhibit include: the evolution of fashion, nuances of etiquette and the changing roles of women.

Before visiting the Biltmore exhibit myself, I spoke with Leslie Klingner, Curator of Interpretation at Biltmore, about this fascinating airin o th i o th tiona Crawley family and the real-life Vanderbilt family. “The Downton Abbey costumes we have on display are so similar to the one’s we have of Edith and Cornelia (Vanderbilt) wearing at Biltmore during this time period.” Klingner said. “America and England were looking to each other when it came to fashion. The fashions you see on Downton Abbey were very much in line with what Americans were buying in Paris, London and Washington, DC. “Dowager Countess of Grantham’s io t o t t ar in in ith the tradition of the 1880s and

1890s Edwardian silhouette of a nipped-in waist and bustle. But Violet’s granddaughters have really embraced the modern silhouette of the 1920s with the dropped waist dresses, slim busts and generally more athletic-looking lines. As the series progresses, we see raised hemlines and the characters splashing out a bit more. Also, as women become more independent,

The Biltmore House in Asheville, NC. (Photo courtesy of The Biltmore Company).

Violet Crawley’s coat made of cotton ribbon lace RIGHT A footman’s uniform made of wool and cotton (Photo courtesy of Exhibit Development Corp.)

Fashion

Cora and Robert Crawley (Photo courtesy Carnival Films).

we see tailoring that would be considered more masculine.”

The indoor picnic scene (Season 3) highlights many of the social, t ra an n rationa iff r n of the era. We see Martha Levinson, a rather brash American’s costume in contrast to Violet’s traditional o t t an a o that o ith sleeveless, drop-waist modern dress.

en s han in

ashion

Although there is a move towards more casual attire, men’s fashions don’t change as much as women’s fashions do during this time period.

The change from the required white ties and tails to the more casual tuxedo for dinner is an example of a change that was too much for the traditional Violet. She snidely compared Lord Grantham’s appearance at dinner in a tuxedo to “coming down in pajamas.”

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In the early 20s, “plus fours” became popular for men’s sportswear. These shortened trousers go down four inches below the knee for hunting, i in th m mor hy i a i i ity There were also changes in the tailoring of men’s suits. The more casual “country tweed” look was popular on country estates versus what men were wearing in London.

“What sets the aristocratic class apart, particularly in England, was the fact that both men and women ha iff r nt o t t or iff r nt activities during the day,” Klingner ai Th r a an o t t or breakfast, for going into town, for afternoon tea, for hunting and for dinner, so they ended up changing o t t or i tim a ay o the investments they were making in their clothing weren’t for longevity, but for fashion. Most were only arin th ir o t t or a a on and then it would be time to get the latest fashions from London or Paris.”

he er ants

Rose’s silk velvet evening dress (Photo courtesy The Biltmore Company)

tfits

Edwardian period footmen were hired for their good looks and height, with the taller footmen earning a higher salary. Their uniforms would be provided by the house at great expense. The maids

were not so fortunate. They had to cover the cost and make their own uniforms of two dresses: a print dress with a plain apron for cleaning in the morning, changing into a black dress with a more decorative pinny for the afternoons and evenings.

What’s unique about the exhibit at Biltmore is that the house still has the original servant’s quarters and kitchen. At Highclere Castle the kitchen has been renovated, so the o n tair n ar m in a studio separate from Highclere. om o th r ant o t t on display at The Biltmore include Mr. Carson presiding over the banquet hall; Mrs. Hughes; Mr. Barrow; Mrs. Patmore and Daisy in the kitchen and Anna and John Bates.

“What’s been fun for me is to see the costumes close up in the correct settings,” Klingner said. “They are so eye-popping in person with their exquisite details. The exhibit is bringing Biltmore to life in a way we haven’t seen before and also bringing Downton Abbey to life for our visitors.”

I

o

o

A behind-the-scenes guided Upstairs— Downstairs Tour takes visitors to the domains of the butler, head

housekeeper and the lady’s maid, and to a suite of upstairs guest rooms not seen on the regular house tour.

Guests can enjoy a special English Sunday Brunch at Cedric’s Tavern.

Also enjoy 20th century-themed cocktails on the estate’s restaurant menus and sweets at The Bake Shop.

Select weekend evenings in April and May, guests can book the Rooftop Sparkling Wine Reception. A guided behind-the scenes rooftop tour will provide stunning views of the estate from various balconies. Following the tour, guests will enjoy canapés and Biltmore wines.

Dressing Downton hotel package at The Inn on Biltmore Estate (Feb. 5— May 22). Includes accommodations, h r a a t ff t ai y in Th Dining Room, afternoon tea in the Library Lounge, admission to the Biltmore House and estate valid for length of stay, audio guide to Biltmore House, Biltmore souvenir guidebook, valet parking at the Inn and complimentary estate shuttle service.

For more info on the exhibit see: www.biltmore.com/events/ dressing-downton-1 Curators at Biltmore prepare Downton Abbey fashion exhibit (Photo courtesy of The Biltmore Company).

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Fashion

aids in afternoon (Photo courtesy of Photo courtesy of PBS) BELOW rs u hes dress ith keys. (Photo courtesy of The Biltmore Company).

A maid’s typical afternoon and evening uniform (Photo courtesy of Carnival Films).

Cora’s velvet, drop-waist evening dress (Photo courtesy of Carnival Films)

Out ts orn sisters ar dith and Sybil (Photo courtesy of Exhibits Development Group)

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Greece’s Best Medical Spa

By Aurelia

enjoyed several treatments, including immersion in mud baths, and was rejuvenated and renewed as never before. It is with me still.

I experienced serenity of mind in the soothing pools of the spa with its combined sea and natural spring waters and my body was massaged and pampered by the expert hands of world-class therapists.

A wise man should consider that health is the greatest of human blessings Hippocrates (c.460 - 400 BC)

I

n ancient times Edipsos was known aptly as Loutropolis (Spring City), and Greek philosophers such as Aristotle, Strabo, Plutarch and Hippocrates wrote in praise of its thermal healing waters. Located in Central Greece on the island of Evia, it is just 150 kilometers north of Athens. Although Heraclitus, another philosopher of note, famously declared, “you cannot step into the same water twice,” the springs have

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endured through the centuries and the water still heals. It is an amazing, centuries-old phenomenon.

The jewel in the crown of this healing paradise is the Thermae Sylla Spa Wellness Hotel, and health-conscious pilgrims come from all over the world for its therapeutic, curative waters.

It has rightfully earned a laurel wreath as the best medical spa in Greece and in 2004, Conde Nast Traveller named it one of the “Ten Best Medical Spas in the World.”

I was a guest there for a week last October when I “took the waters,”

Many foreign guests, especially those from Europe, Russia and the Balkan countries, are regular guests who return year after year to follow a regimented routine prescribed by th m i a taff Th taff recommends two annual visits of fourteen days each for the most ff ti to tr atm nt Th include a daily mud bath, two swims a day in the external pool, (28-30 degrees C or 82.4-86 degrees F) and the warmer indoor pool, (32-34 degrees C or 89.6–107.6 degrees F), a therapeutic treatment of choice, an a ho r r t Thi i n at its best.

The outside pool is shaped like two large clover leafs and surrounded by comfortable lounge chairs and tables h r th ait taff i r yo

Wellness are absolutely radiant when they leave,” she said, “and some say they experience a metamorphosis.” In my view, anyone who can experience a “metamorphosis,” —the lyrical Greek word for “transformation” —is favored by the gods;-) Ms. Tsatila said many guests compare the spa with the very cosmopolitan Cannes, France, because of its sophistication and distinctive “European atmosphere.”

The mineral spring water is natural and originates from a depth of 3,000 meters. Its temperature is very high and rich in thermo-metallic salts and trace elements, hence its healing powers. The mud used for the baths is a special mixture of local and Italian mud (I didn’t ask the logistics of transportation). Because of the mi t r it i ai to tim stronger than natural mud and extremely powerful in relieving the body of toxins. My extraordinary bath lasted twenty minutes, during which time my entire body, except for my face, was wrapped in plastic.

It was the closest I have ever come to being hermetically sealed.

Water massage

The mud bath

lunch and delicious, healthy fruit drinks. The pool’s waters are an equal balance of seawater and therapeutic waters. At regular intervals, water jets from the center and the sides, creating whirlpools and fountains. Guests stand under the fountains, allowing the strong streams of water to massage their heads and shoulders. When the o o th at r to ryon swims away; it is like watching a meticulously synchronized water ballet.

The inside pool is one hundred per cent therapeutic water. It is circled by numerous therapy rooms, steam rooms and a sauna. There are lounges or r a ation t n th t n minute recommended periods in the pool. These interval periods provide a perfect opportunity for guests to visit the reception area where they may purchase a variety of excellent beauty products, sold exclusively by the spa.

Tsantila Vasiliki, the hotel manager, explained that most of the guests follow the routine prescribed by th m i a taff an om or t o fourteen-day periods a year. “They

During the mud bath, I was alone in a quiet, darkened room. The attendant came in every three minutes to wipe the sweat from my face, preventing it from going into my eyes. At the end of my time, I was helped into the shower for a thorough rinsing, and then I was placed in a pleasantly warm whirlpool tub. My head rested on a pillow and my eyes were covered with a mask. After my twentyminute soak, I showered, put on my bathing suit and a warm robe. I was th n to to n t n min t each in the internal and external pools, followed by a rest in my room.

It was the most serene afternoon nap I have ever enjoyed. I experienced weightlessness in my body and total peace in my mind. I was among the uninitiated in this therapeutic, toxic-releasing health regime, and it was one of the most bliss-producing experiences of my life.

The following day a very, very special treat awaited me. I was scheduled for “Cleopatra’s Bath”, a tr atm nt tr y t or a n t began with an ultra-hydrating olive facial mask. Next, my body was moisturized with olive oil while I oat on a at r a an aromati mist sprayed my body at intervals.

(Don’t hate me.) Legend has it that Cleopatra had both mud and milk baths and that these contributed to her well-being (before the asp).

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Images: Jessica Pearl and Kristin Hettermann. Aerial Photo:

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Wellness Thermae Sylla Spa Wellness Hotel is not a hotel with a spa; it is a world-class medical spa in a majestic, neoclassical building that has pride of place on a quiet corner of Evoekos Bay. Surrounded by mountains and scented by aromatic h r th a r t o n in and was extensively renovated between 1996 and 1999. Open year-round, the Spa’s landscape and facilities are of understated elegance. Guests “take the waters” and have a choice of more than 100 therapeutic treatments in a setting of sublime luxury. There is no better medical spa in all of Greece.

How did the Spa get its name? We must go way, way back in history for the answer to that question. In fact, travel back with me to sometime in 100 B.C. It was during that century that the Roman General Syllas visited the springs and was said to be cured of uric arthritis. His memory was immortalized when the owners chose to name the building The Thermae Sylla Spa Wellness Hotel.

The fact that the popularity of the healing waters has endured through the centuries is extraordinary, even though its renown experienced natural periods of rise and decline.

Its fame peaked during the Belle Èpoque “Beautiful Age” era (1871-

The view from above

1941), when celebrities such as Eleftheros Venizelos, Maria Callas, Omar Sharif, Greta Garbo, Aristotle Onassis and Winston Churchill were drawn to the healing waters. Since then, many other famous people have

been guests. I learned that shortly before my stay, a Saudi princess and her children were guests for a week.

The hotel has a variety of rooms and suites, including two executive The hamman

suites and one presidential suite.

Bountiful breakfast and lunch ff t ith ho om oo ar off r in th i o R ta rant Mediterranean and international cuisine is enjoyed by guests in the elegant, outdoor Mesogheios Restaurant. Lighter fare is available at the Aithrio Bistro and at the pool bar.

There are literally more than one h n r tr atm nt off r to provide relief for ailments ranging from degenerative arthritis and rheumatism to chronic gynecological troubles and posttraumatic deformities. In addition to treatments by therapists, the spa has an Inhalation Room of ionized water steam, recommended for ear, nose and throat problems. There are also four steam and sauna baths and a Teidarium. A warming room is maintained at a temperature between 30-40°C or 86-104°F to promote relaxation and revitalization.

Alas, I had just two mud baths during my week at the spa, but during those seven days I was rejuvenated and renewed. To the lovely Vassiliki T ati a an h r tho ht taff at the Thermae Syllla Spa Wellness ot ay a (thank you very much). I have undergone a metamorphosis and been favored by the gods.

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arl ornin re e tion at ose ood and ill

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Wellness

Girlfriend Getaway to the Valley

By Dana Rebmann

Silicon Valley

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C

alifornia has a reputation for being a little different. Los Angeles has Hollywood. San Francisco has the the Haight and the Golden Gate. Then there’s Silicon Valley. Though computers and just about everything that works with them may have catapulted the high-tech home into fame and fortune, inspiration here doesn’t always revolve around business and battery life.

A little more than a half hour south o an ran i o an t or minutes from Stanford University, th n ry mi ht r ri a r t time visitor. There are the expected highways and buildings that scream tech and innovation, but this stretch of scenery also includes a fair share of green. Getting away from it all is easier when you have acres in which to do it, and that’s where Rosewood Sand Hill comes in.

While working hard to deliver luxury service, Rosewood Sand Hill also works hard at not being like a hotel. t r t that tat m nt may m strange, but after check-in, it starts to actually make sense. Instead of long hallways connecting rooms, guests walk through open green spaces and walkways. For rooms a bit farther from the lobby, golf carts are standing by to shuttle and show the way. I was visiting with a friend, a girlfriend getaway of sorts, and if you had seen her jump aboard, you would have thought she was

ta in off in a

ort

ar

Th r t thin noti h n walked into our Premier Room was the size. Ranging from 527 to 553 square feet there was room to spare, a rare feeling in most hotel rooms.

The walk-in closet is something you’ll wish you had at home, along with the marble bathtub and separate rain shower. The soap, m o ith a ora att rn might even cause a double take; the suds have a way of making you feel spoiled.

Along with two beds, there was a chair that helped create a cozy sitting area near the sliding glass door to the balcony, which is large enough so that you need to take a few steps to sit down at the table and two chairs. The artwork in the guest rooms (and throughout the hotel) are all the works of Northern California artists. Other small details, like the plant in the bathroom and the real analog clock help give guestrooms an elegant, but comfortable this-is-more-likehome-than-a-hotel-room feel.

The question of who would get the single piece of artisan chocolate on the bedside table was quickly resolved when the doorbell rang.

Our professional golf cart driver had reappeared with enough chocolate to keep us happy for days.

Our late in the day arrival, combined a

oat s allo s

uest roo

ABOVE details

with a much needed heavy rainstorm limited exploring the property, so dinner at on-site Michelin-starred Madera became the priority.

Sophisticated but not snobby, the open kitchen gives you a front seat to watch all the action. The salad of young beets was tasty, but it was a seafood kind of night. Poached Wild Mexican Prawns, Day Boat Scallops and Local Petrale Sole made for a perfect combination of dishes, while leaving room for dessert. With Coconut Rice Pudding, Angel Food Cake, Fruit Mousse and Rice Milk Sherbet, the ‘Exotic Blizzard’ lives up to its intriguing name.

The wind was howling and the rain seemed to be falling sideways as we made a quick dash back to our room.

Once inside though, you could barely hear a thing, which probably means you’ll rarely hear any of your neighbors. a th r t on an in th sun was shining I decided to do some wandering. The outdoor space sports just about every shade of green.

Along with beautifully manicured spots like the Courtyard Garden, long lines of trees shade walkways, an tr t h o ra off r traveling families just the right ttin or itt on to r n off some steam. Be sure to pack a

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ense

a

Wellness inter da at the ool

swimsuit, even in the middle of February; the heated outdoor pool and hot tub are a relaxing option day or night.

off r thro ho t th Th tn nt r i om im ntary classes have an additional fee.

If there had been more time, I would have gone running to see even more of the property, but with the clock ticking I decided to settle for a i tri to th tn nt r Turns out you can see the world while covering miles on the TechnoGym treadmills. I got a kick out of my running video tour of San Francisco’s Fisherman’s Wharf area.

Th tn nt r i to with an assortment of cardiovascular and weight machines. There’s also a Movement Studio. Various classes are

Sense® Spa is located next door to th tn nt r ma in a itt pampering after a workout easy.

With more than a dozen treatment rooms, there’s a number of indulgent options to choose from. My girlfriend went for the California Woods Signature Manicure, bragging to me on numerous occasions about how soft her hands felt afterwards.

I was treated to the Gold Rush Renewal, one of the Spa’s most popular treatments; a gold-infused full body scrub is followed by an

t

hour-long massage.

It had been a busy couple of days.

When we weren’t at the hotel, we were doing research in Santa Clara, roaming around Stanford University and exploring places like the Computer History Museum. As we headed to the lobby to check out, we still had a list of things to do before heading home. But my girlfriend, who just so happens to also be my y ar o a ht r ai ith a i smile on her face that she’d come back with me anytime. I can’t wait.

Dana was hosted by Rosewood Sand Hill, but as always her thoughts and opinions are her own.

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Travel

Nita Lake Lodge

Whistler’s Mountain Retreat

By Dana Rebmann

Room with a view

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I

t’s pretty much a given: once snow starts falling, the Whistler winter invasion begins. Bearing bags loaded with skis, boards and boots, snow lovers come in droves. Nita Lake Lodge makes it easy for guests to get the most out of their time on the mountains, with perks like complimentary shuttles and ski lockers at the base of Whistler Mountain. But there’s a catch. With amenities that include a spa, three restaurants and

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roof top hot tubs with a view, the mountain retreat makes it hard to actually want to leave.

colorful local art brings more of the outside in. Welcome to sophisticated mountain living.

Snow looks good on this mountain retreat. And though it might be o o t i yo n th r a roaring. Along with serving as a gathering spot for guests, the lobby is a link to the Valley Trail.

Natural light pours in through the lakeside wall of windows and

Located at the base of Whistler and Blackcomb mountains, Nita Lake Lodge has 77 spacious guest rooms. It has the breathing room of a larger resort, but not the feel or worry of getting lost when trying to make it from your room to the steamy plunge pool.

Studio Lakeview Suites will win you over the minute you walk in the door.

Hooks and a bench provide much needed space to hang and store jackets and boots. An armoire does double duty as fashionable furniture -- and when doors are open, a mini kitchen complete with sink, small refrigerator, microwave, plates, i r ar an off an t a in The bathroom may be bigger than

actually missing in the room is a desk, so leave your work at th offi Outdoor hot tubs and a plunge pool are open and steaming all year round.

The Spa at Nita Lake Lodge is small, t off r a i a ortm nt o treatments, including massage, scrubs, wraps and facials. The onsite o a o a t io off r a n m r of daily classes for a fee.

The hotel workout room does double duty as the home of Basecamp itn h r a many hot tn rooms can be small, drab and lonely, this space is bright and lively. During my three days at Nita Lake Lodge, every time I went to the gym (including a couple early mornings a a ation o th r a a rry of activity. Spin classes and core strength training classes are held regularly and hotel guests can simply pay a drop-in fee to participate.

During a morning circuit class, one of the trainers, JP, somehow convinced me to take on a much heavier weight than I’ve ever tackled at home. The challenge is now a workout norm.

Th tn nt r i r or t 24 hours a day, and even if you’re not taking a class, the inspiration goes a long way.

The Spa at Nita Lake Lodge

Studio Lakeview Suite, Nita Lake Lodge

ar y i a i t m t yo a t r your morning workout with fresh squeezed juices, smoothies, gourmet off an t a Th r a o ho made pastries from the hotel bakery include an impressive number of gluten-free options. Located in the hotel lobby, Aura serves breakfast and dinner. The menu covers just about every dietary option you can think of, ranging from vegetarian to vegan to gluten free. Just across the way is a bit more casual, but just as ta ty r o n that o n t cover your caloric intake, get your ar rin ai y mor ma in on the lakeside patio.

Nita Lake Lodge

what you are accustomed to at home.

The large vanity allows ample space for a family’s worth of toiletries.

Whether you go for the walk-in shower or deep soaker tub, heated oor a r omin a to r a ity won’t be shocking. The layout of the guest room allows for a generous seating area to enjoy the gas r a an th a ony ith i of glacier-fed Nita Lake, adds even more usable space. The only thing

There’s plenty to keep you busy at the lodge, but the mountains are waiting for you. It’s a quick and easy walk to the base of Whistler o ntain an th r i on o a You can take a shuttle, too, but truth be told, you might move faster on foot, it’s that close. If you’d rather hit the slopes via Whistler i a it a min t h tt ride away. www.nitalakelodge.com/ Dana’s trip to Whistler was a media familiarization tour, but as always her thoughts and opinions are her own.

Breakfast is served

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Life Without Art is like Dinner Without Wine – Why Bother

By Linda Cordair

A

s premier California wineries continue to make a fine art of capturing the fruit of the vine’s nuanced and delectable flavors, perhaps

it was inevitable that a singular artist would eventually emerge, one whose skills would be a perfect pairing with the subject at hand.

Thomas Arvid, represented by Quent

Cordair Fine Art in Napa, has been credited with launching an art trend that revolves almost completely around the product that is the heart and soul of the wine country.

Delighting wine and art connoisseurs alike, Arvid’s mouthwatering, over-size still lifes feature wine and the rituals surrounding wine, the intricate details of which are brought to life with a mastery of light, depth and reflection - and have garnered worldwide attention and acclaim.

Doug Shafer, of Shafer Family Vineyards, likens Arvid’s skill to that of the best Napa winemakers. “Arvid’s style is big and bold, with enough selected detail and softness to create a sense of balance ... this blend of elements is precisely what winemakers hope to bring to their top vintages.” n ntia in ri ha i r a Cellars, Far Niente and Diamond Creek Winery collect Arvid’s work, with USA Today declaring in 2000: “What the Dutch masters did for clusters of fruit, Arvid is doing for the fruit of the vine.”

Winding Down by Thomas Arvid

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The power of Arvid’s work lies in his unique ability to visualize and evoke a pleasure-infused atmosphere beyond the frame, to suggest a story of sensuous enjoyment and the good

life. Passionate about art and wine himself - he’s an ardent collector of both - Arvid strives to capture, on each canvas, the pleasure of life well lived, while insisting that the wine itself, as a subject, should remain approachable. As such, his paintings are an embodiment of the more casual and natural way that Americans have come to enjoy wine today, as a natural and expected element of dining and entertaining.

Raised in a blue-collar family just outside of Detroit - his father was

Art

Thomas Arvid at the easel ABOVE Doctor’s Orders by Thomas Arvid RIGHT You’re Two Kind by Thomas Arvid

a foreman at a General Motors plant - Arvid certainly wasn’t raised an o no hi th r r no off table books on great art, only the constant blue-gray of steel and grit.

Yet as far back as he can remember, he always knew he wanted to paint; wherever there was a blank surface, h o om to it ar y in his career, he recognized that the more successful artists had not only talent and skill, but also a niche. He embarked on what he refers to as his “red period,” dedicated to painting all things red: crushed Coke cans,

Radio Flyer wagons, Converse tennis shoes. The reception was positive, t not ro ta n nin a he was painting a bottle of red wine, a fan enthusiastically insisted on purchasing the work even before the paint was dry. After several more such reactions to the subject of wine, the artist realized he had found his niche. Twenty years and countless bottles and compositions later, Arvid now owns his own impressive cellar, “built with room to ro into ith inta rom around the world, including some of

his personal favorites: Harlan tat hra r r amin a an i r a The artist wants to make a lasting connection with those who enjoy his work, to have someone walk by one of his paintings and suddenly discover something familiar in his work, something precious and intimate that has drawn the viewer.

In his view, the art of growing and harvesting grapes is reminiscent of a sunset, with each vintage’s end ro i in a han to r t on th

day’s labors and the prospect of starting anew on the next adventure waiting on the horizon. Having dedicated years to the craft he loves, he continues to be enthralled by the promise of a new experience each time he approaches his easel. “I

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Just in Case

by Thomas Arvid BELOW O What a Night by Thomas Arvid

BELOW-CENTRE Perfect Balance

by Thomas Arvid BELOW-RIGHT Uplifting by Thomas Arvid

think my pieces are successful when I can evoke an emotion, memory or thought in a viewer. Wine and art are vehicles to communicate the pleasure of the human experience.“ As journalist Gabriel Diego Delgado of La Prensa de San Antonio wrote: “Arvid wants the audience to have a sense they can metaphysically reach into his painting and pick up the glass and drink the wine, without feeling self-conscious about an underlying ‘Do Not Touch’ taboo.”

Self-taught, the artist remains awed by the response to his work. “Wine is such a special subject for those who appreciate it, for those who connect with the intimacy of the wine experience and all the great feelings

3 150

and associations of enjoying wine with friends and family. I think that my paintings are like landscapes for wine lovers, and it couldn’t be more wonderful for me that my collectors n h r ona n oym nt in my work, especially when I’m just doing what I love, about a subject I love. “ Unrestrained by conventional formatting limitations, the dimensions of Arvid’s classically composed works are determined solely by that which he feels best reveals and accentuates the attributes of the image’s constituent elements. For largerscale work, selling currently for upwards of $100,000, there is a four-year waiting list, but a iona o on i r r i

masterpieces well worth the r ir ati n a or th r t taste of an anticipated, rare vintage of a favorite label.

Fortunately for Arvid fans, limitededition prints on paper and canvas are also available for many works, with prices starting at around $700. t n a t r om tin an ori ina painting, Arvid will create a highresolution scan of the image which is then used to create reproductions,

Art Well Travelled by Thomas Arvid BELOW-RIGHT Golden Opportunity

by Thomas Arvid

limited in number to as few as 20 or as many as 460, each personally signed and numbered by the artist. n ia han m i h arti t proofs, the artist adds surface texture and highlights. r th y ar th r an riti have been laudatory and appreciative: “His name is Arvid and he has found his calling: capturing wine bottles on canvas.” – Los Angeles Times “With an unparalleled zest for celebrating the good things in life, Arvid recreates for us the special connection shared when friends get together.” – Wine Country News “Thomas Arvid has made a name for himself as the preeminent painter of wine.” – Art Business News

“I paint wine because I love wine,” the artist explains in summation, “and art is an excellent medium for sharing that love with others. I hope that by exploring my work you can get a little closer to the feeling you have when you’re enjoying a great glass of wine.

For me, life without art is like dinner without wine. Why bother?”

by U.S. Copyright Laws, and are not to be downloaded or reproduced in any way without the written permission of Quent Cordair Fine

Art, 1301 First Street, Napa, CA 94559. Copyright 2014 Quent Cordair Fine Art – All Rights Reserved.

Thomas Arvid’s available work and portfolio are on view at Quent Cordair Fine Art in Napa, California, as well as on the gallery’s website at www.cordair.com. To purchase any of Thomas Arvid’s paintings or to discuss commission possibilities, please contact the gallery at 707-255-2242.

All images appearing in this article are the property of Quent Cordair Fine Art and the artists they represent. The images are protected

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Bringing Hope to Hospital Patients

The Foundation for Photo Art T

By Renee Phillips

here is growing scientific evidence which confirms that certain types of art, such as soothing nature images, can actually reduce pain, anxiety and stress. Based on this knowledge an increasing number of hospitals are decorating their walls with art as a way to enhance the well-being and recovery process of their patients.

Elaine Poggi is an extraordinary nature photographer who lives in ta y r tm th r h n r as a juror for the annual Manhattan

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Arts International “The Healing Power of Art” exhibition and t on o h r rant ora photographs for the exhibition.

The artist, who has been using her ta nt to r a th h a in n t of art throughout the world, explains: “I have been given a gift: I am aware of and can see the world’s beauty all around me. I capture this beauty with my camera, and then my greatest joy is to share it with those ho ar ff rin in ho ita When Poggi visited her mother in

ABOVE Photograph by Roberta London, one of the participants in the Foundation’s Program Tuscan un o er Photograph by Elaine Poggi

Art

an io anni di io os ital in loren e tal he oundation for hoto rt in os itals donated hoto ra hs s onsored t a es eri an Episcopal Church

beaches and the glorious Tuscan hills.

When speaking about how art positively enhances patients’ lives, Poggi emphasizes: “White, cold, sterile walls exemplify the traditional hospital setting, where stress, pain, fear and loneliness abound. Staring at these walls is boring and depressing. Studies show that nat r art ha a n ia ff t on r i in a ati nt tr and anxiety. The mood changes when our beautiful nature photos are placed on the walls, providing color, comfort and hope to patients, caregivers and loved ones.”

Through the Foundation’s Contributing Photographers Program, Poggi invites photographers from around the world to submit their art work for placement in hospitals. One photographer who participates in the program is Roberta London, whose macro photographic images a t r th i affirmin irit o ori a ri iant y o or o r I am honored that she is also member of the Manhattan Arts International Featured Artists Program.

London is grateful to be a part of the Foundation’s program and states: “Elaine Poggi’s vision, leadership and accomplishments in bringing healing art to hospitals are extraordinary. The Foundation for the hospital while she was being treated for non-Hodgkins lymphoma, she couldn’t help but notice how dreary the hospital was and the negative impact this had on patients, employees and visitors. So she brought her beautiful natureinspired photographs to make her mother’s room more cheerful.

In 2002, after she lost her mother to cancer, she transformed her grief into a humanistic worldwide campaign and launched The Foundation for Photo/Art in Hospitals. As a living tribute to

h r moth r thi non ro t i y supported organization is dedicated to placing colorful, soothing photographs of nature in hospitals.

The Foundation’s message is “Humanizing Hospitals Through Healing Photo Art.”

Photo/Art in Hospitals has clearly touched the lives of thousands of people around the world. As a Contributing Photographer to the Foundation, it is a privilege to be even a small part of a grand work.”

Poggi serves as a shining example of how to turn bereavement into a tribute to honor a loved one and bring purpose to one’s life. As she explains: “I have met so many people and created amazing friendships through the years with patients, their families, volunteers, doctors, nurses, hospital auxiliary members and hospital administrators. It was been very rewarding for me to see how my photos and the photos of our Contributing Photographers ha ma a iff r n in th i of these people. I can’t think of anything that I would rather be doing!”

The Foundation for Photo/Art in Hospitals accepts tax-deductible donations. Photographers who want to learn how to contribute their art to th o n ation i n tai on the website.

Visit The Foundation for Photo/Art in Hospitals’ website: ealin hoto rt or .

This article is an adaptation of an article I wrote: “Art in Hospitals Aids The Healing Process”

Art installation in Cardinal Glennon Children’s os ital in t ouis issouri he oundation for Photo / Art, founded by photographer Elaine Poggi, has placed more than 5,000 nature photos in more than 300 healthcare facilities on seven continents to create healing environments

Poggi is proud to say that since its inception 13 years ago, the Foundation has placed more than 5,000 nature photos in more than 300 healthcare facilities on seven continents. The subjects in the photographs range from vibrant and o or ora to a tro i a

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Poetry and the American Popular Song What a Combo

By Norman Hill

P

oetry? Poetry? YECH! Poetry is for girls!” This was yours truly talking, as an acne-dripping, unhappy teenager.

What changed my mind so drastically and “shaped up,” so to speak, my world view? Maybe it started with words from a freshman English teacher. Although she was not particularly likable, her argument has always stayed with me: “You ask yourself, ‘Why study Literature when I’m surely going to be an

engineer?’ Well, if you do, you’ll be a better engineer.”

compositions of geniuses like George Gershwin.

But more than her assertion, however relevant, my turnaround came with my interest in music. This would be the popular variety, not classical, and certainly not the very questionable rock and roll then coming on the scene. Initially, I was fascinated by Gershwin’s “Rhapsody in Blue”, and I could listen to the music for long periods of time. But then I slowly shifted to the lyrics, the words that went along with

Even in my confused teenage years, I was always a romantic at heart.

I was attracted to romantic stories in songs, where boy meets girl, and boy gets girl. I could bear some degree of unrequited love or love lost or unhappy endings, but these didn’t keep my interest and, if too tr m a t a y t rn m off As my tastes grew more articulate, it dawned on me that my views r t hat ha h ar ri as “The American Sense of Life— a passionate, even if implicit, desire for happy endings, just endings, ro ti ffort an a y romantic endings.” I soon saw that not everyone, even in the U.S., shared this sense of life. But enough did and I latched on to it, heart and soul.

More and more, I appreciated the lyrics of American popular songwriters as the ultimate in poetic expression. George Gershwin’s melodies, and those of others, played a part, of course.

But it was the lyricists, those poets extraordinaire, who, more and more,

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drew my attention and acclaim.

In no particular order, these poetic lyricists included: Ira Gershwin, brother of George; Oscar Hammerstein II, who teamed up with several songwriters and achieved his greatest fame with Richard Rodgers; Larry Hart, longtime partner of Richard Rodgers, who, while often associated with melancholy lyrics that echoed his own unhappy life, also composed many romantic, life-celebrating verses. Two geniuses, Irving Berlin and Cole Porter, wrote both their melodies and lyrics.

There are a host of other top i ht yri i t a ho ha contributed to American popular songs. Although I sometimes refer to them as second tier, they belong on a very high tier indeed.

It would take a lengthy book to give substantial credit to the lyrical ffort o th to i ht m ri an popular song craftsmen. But below, I’ll throw out a brief sample of verses that I particularly like.

Ira Gershwin, from “Our Love is Here to Stay”: “But oh, my dear, our love

History is here to stay...in time, the Rockies may tumble, Gibraltar may crumble, they’re only made of clay, but our love is here to stay.”

From “Who Cares”: “Who cares if banks fail in Yonkers, long as you’ve got a kiss that conquers...life is one long jubilee, so long as I care for you and you care for me.”

Larry Hart, from “There’s a Small Hotel”: “There’s a small hotel, with a wishing well, I wish that we were there, together...we’ll thank that small hotel, we’ll creep into our little shell, and we will thank that small hotel, together.”

From “Manhattan”: “We’ll have Manhattan, the Bronx and Staten Island too...we’ll turn Manhattan into an isle of joy.”

Oscar Hammerstein II, from “People Will Say We’re in Love”, with slightly iff r nt yri or ma an ma versions: “Don’t throw bouquets at me, don’t please my folks too much, don’t laugh at my jokes too much... they’ll see, it’s all right with me, people will say we’re in love.”

Cole Porter.

Image courtesy of publicbroadcasting.net ABOVE George Gershwin. Image courtesy of mtv.com

From “Some Enchanted Evening”, suitable for either male or female: “Some enchanted evening, you may see a stranger, across the crowded room o y to h r hi i an ma h r him yo r o n or a through your life, you may dream all alone.”

Irving Berlin, from “Always”: “I’ll be loving you, always, with a love that’s true, always...not for just a year, but always.”

From “It’s A Lovely Day”: “Just as you were going, leaving me all at sea, the clouds broke, they broke, and oh, what a break for me...it really doesn’t matter if the sky turns grey,

long as I can be with you, it’s a lovely day.”

Cole Porter, From “Begin the Beguine”: “Oh, yes, let them begin the beguine... let the stars that were there before return above you...and we’ll suddenly know what heaven we’re in, when they begin the beguine.”

From “It’s DeLovely”: “And if you want to go waltzing, dear, it’s delightful, it’s delicious, it’s delovely...you can hear dear mother nature murmuring low, let yourself go...it’s deluxe, it’s delovely.”

Of course, many romantic lyrics were created to be sung by a male to a female or vice versa. Examples of songs written for female singers include: Oscar Hammerstein II, from “I’m in Love With A Wonderful Guy”: “I’m as corny as Kansas in August, I’m as normal as blueberry pie...If you’ll excuse this expression I use, I’m in love, I’m in love...with a wonderful guy.”

Robert Mellin, from “My One and ny o o my a r h art with such desire, every kiss you i t my o on r i myself in sweet surrender, my one and only love.”

Arthur Freed, from “This Heart of Mine”: This heart of mine was doing very well...and then, quite suddenly I saw you and I dreamed of gay amours...as long as life endures, it’s yours, this heart of mine.”

Ira Gershwin, from “Someone to Watch Over Me”: “I’d like to add his initials to my monogram, tell me, where is the shepherd for this lost lamb...although he may not be the man some girls think of as handsome, to my heart,

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Xxxxx xxxxx he’ll carry the key...oh, how I need, someone to watch over me.”

As for males singing to females or y ro y th r ar nty of those too.

Oscar Hammerstein II, Otto Harbach, and Frank Mandel, from “One Alone”: “One alone to be my own, I alone to know her caresses; she would be eternally the one my worshiping soul possesses. At her call, I’d give my all...it would be the perfect world for me if she were mine alone.”

Granted, this is more like operetta, t i r i into that r a m fairly quickly, once my devotion to romantic songs was set.

Ira Gershwin.

Image courtesy of nydailynews.com BELOW Oscar Hammerstein II. Image courtesy of http://rodgersand hammersteincom. s3.amazonaws.com

Frank Loesser, from “More I Cannot i h o m o y an yri or I cannot wish you than to wish you n yo r o tan in th r a in at you, full of the bloom of youth... with the sheep’s eye and the licorice tooth...and the strong arms to carry you away.”

Many other lyrics have strong romantic elements but are also comic or r at to a rtain ni aspect of musical plots. Due to time constraints, I won’t cover them here.

But rest assured, if they end happily, they’re included in my loving lyrical inventory of poetry.

YouTube video credits: G. Gershwin - Rhapsody in Blue, FORTISSIMO FEST 2010 youtu.be/qLTManObB40 Robert Palmer - People Will Say r in o Ro r amm r t in o r youtu.be/qLTManObB40 Ella Fitzgerald - It’s DeLovely Cole Porter Songs De Lovely youtu.be/txBnEh-SpGg

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Jonas Salk Polio Miracle Worker

By Norman Hill r o r to a i ni ant r n the summer of 1951, according to my moth r mi ht ha ff r a mi case of polio. Perhaps too much tennis had been the real culprit, but my left arm and shoulder have always been weaker than my right.

Born in New York to Russian-Jewish immigrant parents, Salk received his medical degree in the city. He was a to r ar h in n a h r the virus causing the disease had recently been discovered. Both government and medical authorities were very concerned that after a n or ar a ata tro hi epidemic might occur, just as it did a t r or ar a on rm that the virus could be manipulated so that it could not infect, but still ro i imm nity By the 1940s and 1950s, the entire U.S. population was panicked by polio and eager to contribute to research

In addition to Roosevelt, many famous people had contracted polio, including th io i t t ha r man o t

Salk continued his research and trials for eight years. During his work, he spent tens of millions on his trials and eventually, starting in 1954, used over one million children in testing the vaccine. The March of Dimes contributed substantially to Salk’s work, which constituted the most extensive clinical trial in medical history. His colleagues r ama y th n m r o hours Salk worked each day, including weekends, without letup.

By 1947, Salk was associated with the University of Pittsburgh School of Medicine. From his earlier research an that o oth r on th in n a virus, vaccines had controlled the disease after World War II. He hoped to use a similar approach to develop a a in to ht o io a o no n to be virus caused. t th o io ir ha a researchers for many years. Finally, it was discovered that it was transmitted through fecal matter and nose and mouth secretions.

These in turn led the virus to be housed in the intestines and then to move to the brain or spinal cord.

In early 1955, these human trials a o io a in that ff ti y rot t ati nt rom ff t o the virus. The public became riveted on Salk’s clinical trials, even before any results could be ascertained. News of Salk’s successful results was at last released to the public on April 12,

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1955. As a result, he became a national hero, and President Eisenhower presented him with a citation. Some in Congress even called for a national holiday to be proclaimed in his honor. Salk’s reputation was enhanced when he declined to seek a at nt on hi a in or ro t in any way from his invention. He also declined a ticker tape parade in his honor. To one interviewer’s question, he answered: “Could you seek a patent for the sun?”

Even while his vaccine started to be used, Salk continued working for several years with techniques designed to further improve the a in ff ti n an a r some critical questions. For example: How long will immunity last from administering the vaccine? Are there any children whose bodies, due to physical defects or other genetic factors, o r i t imm ni ation Some controversy developed over use of Salk’s injected vaccine (from a killed polio virus) versus a competing version taken orally. In the U.S., public health authorities elected to distribute the oral version, known as the Sabin version, which was made from a live polio virus. Sabin was a rival of Salk and some hostility developed between the two men.

Use of this latter version may have led to a few deaths, rather than protection against the disease. In any event, by 1963, with use of both vaccines, poliomyelitis was virtually eradicated worldwide. In 1952, the number of reported polio cases was about 52,000, while by 1963, the number had been reduced to under 1,000.

IMAGE COURTESY OF HTTP://ITSMYFUN.NET

J

to combat it. Only about 50 out of 100,000 population became infected with polio, which was about 10% of the child death rate from accidents.

Nonetheless, despite these low rates, during summers, parents became frantic with worry over their children’s safety in pools and other public areas. When poliomyelitis struck, the victim could wind up with withered arms and legs, inability to walk, or in tr m a on n m nt in iron lungs. Many spent at least some time in wheelchairs and with leg braces.

The courage of Franklin Roosevelt in living with the disease while remaining in public life led to his formation of the National Foundation for Infantile Paralysis, later known as the March of Dimes.

This generated nationwide charitable fund-raising campaigns. At one time or another, over two-thirds of all Americans had contributed to the March of Dimes.

onas Salk, as an M.D., was interested in research as a virologist, rather than in the actual practice of medicine.

And he was willing to take risks to speed up and aid his research and seek outside funding to help his endeavors. This funding took him outside a somewhat sheltered world of academic research and into interaction with various advocacy groups.

History

Jonas Salk. Image courtesy of abcnews.com

Eventually, government authorities announced that only the Salk vaccine a th offi ia a in In 1963, Salk founded a Californiabased center for medical and i nti r ar h th ona a Institute for Biological Studies.

There, he continued research and published on a variety of topics.

Once, he was rumored to be close to a cure for cancer, although he publicly stated this was not the case. In the mid 1990s, he started research on a vaccine for the AIDs disease. His work in this area was continued by others after Salk’s death in 1995.

Jonas Salk will be long remembered for his triumph in developing the r t o io a in any parents slept easier, knowing their children could be protected from the poliomyelitis scourge.

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Travels of Wayward Wonderer Jenna Intersimone

By Sherrie Wilkolaski

P

eople travel for different reasons. Personally, I feel travel is is more than a geographical exploration, it is an opportunity to uncover more about who you are as an individual, and a chance to grow.

With every journey I discover a new interest, or reach a place in my mind that was previously untapped. My thoughts go to how travel can create a personal transformation, because over the last year, we’ve seen Luxe Beat Magazine contributor, Jenna Intersimone, blossom as a writer. She has been open to editorial changes and committed to listening to advice. As you move from one article to the next, the transformation is quite impressive. We recently sat down with this wayward wonderer, to find out how travel has impacted her life as a writer, and more.

Jenna graduated from Monmouth University in 2013 following studies in Journalism and Graphic Design.

She went through a brief stint in advertising before she became the travel columnist, social media editor and web producer for MyCentralJersey.com and DailyRecord.com, Gannett New Jersey news organizations.

When asked where her appetite for travel stems from, she said, “As a child and teenager, my family moved often and I became comfortable with the idea of creating a home within myself in order to experience fun and excitement rather than anxiety in the process of relocation. I quickly found that travel created an instant change in lifestyle that invigorated me and made me eager to explore further.”

Interestingly, it turns out that photography is more of a passion for

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her than writing and she said, “Although I enjoy writing very much, I am more passionate about photography because it puts me in the moment of my work, while I obviously write at home after my travel experience has passed.

Photography excites me because on location, I know that I have one shot to capture a particular moment and I feel a greater sense of attachment to my subjects.”

Sherrie Wilkolaski: What is your writing process?

Jenna Intersimone: My writing process is to write. I learned from a very wise professor that you could have all the ideas in the world, but unless you actually write them you’re “not a writer, you’re an idea-er.”

Instead of overthinking my work and creating tedious outlines, I put the pen to paper following the end of my trip. I try to let the thoughts and sensations I experienced in my travel lead the way and then I prepare to create draft after draft, a necessary component when you choose to jump in with both feet rather than outline.

SW: When you get the chance to pick your travel destination, where do you go?

JI: One of the principal reasons that I enjoy travel is that I love anything that n an iff r nt r h destinations, people and food. Even though there are many places that I relish in visiting time after time, when given the choice, I will always visit a place I have never been before to extend my travel palette, a necessity for anyone who wants to write travel. The world is a big place, and I don’t see a lot of reason to seek out experiencing the same places twice.

SW: What motivates you to be

write in the luxury space?

JI: I think that the job in itself is anatory i it nthra in cities, luxurious hotels and I have the privilege of being able to meet very successful people. And I get paid for it. If that’s not living the dream, then I don’t know what is.

SW: What is one of your favorite travel experiences?

JI: One of my favorite experiences in travel is visiting a new place and feeling so enthralled and pleasantly surprised by it that I could imagine a life there. I love to be enveloped in the food, culture and people so much that I can dream of what it would be like to wake up in my own place in the city, hang out with locals and walk down the streets every single day.

SW: Do you have a favorite dish?

JI: y a orit i h i th tto a mirti o or han ar t mi non topped with blueberry sauce, from Acqua Al 2 in Florence, Italy. It is a tender, luscious steak soaked in a thick blueberry sauce that has a deep taste and texture emboldened y th a or o th m at t perfect with the restaurant’s assagio di primi piatti, or chef’s hoi ta tin o hom ma pastas, including butternut squash pasta, pasta with tomato and eggplant sauce and pasta with sautéed porcini mushrooms.

SW: How do you spend your free time?

JI: I am a competitive runner and one o my ar off r am i to r n a ra in every country. As a journalist, I also love reading novels and other titio r ati or hi h i what pulled me into journalism in th r t a a o n oy ra hi design, drawing and art. When your

job is to travel, your hobbies tend to become activities that can be done anywhere or, preferably, on an airplane.

SW: What are your thoughts on the luxury market?

JI: The constant change of the business of luxury is exactly what n oy a o t it th a i ity o th business to constantly evolve and reinvent itself. Luxury doesn’t necessarily need to be timeless.

It can be modern, cutting-edge, or im y om thin iff r nt the industry breaking away from the minimalism we have been seeing in design and changing into something more eye-catching and overstated.

For example, I recently wrote a piece on Tessa Packard, a luxury jewelry designer. Her pieces don’t involve th im i ity o ar or i r they are inspired by ancient civilizations and animal pieces.

That kind of innovation is tomorrow’s luxury.

SW: If you were stranded on an island, name one person and three items you would bring. Why? JI: I would bring my boyfriend Ed, who as someone not accustomed to tra a ay n n tination captivating. He is always willing to try any dish, climb any peak and sleep on a train to ensure that we get the most out of our waking hours. The items I would bring would be an arsenal of novels to relax with on the beach, a map to get my arin o th ar a an off beans to somehow makeshift a ai y o off SW: What do you recommend to an out-of-towner, when they come to visit your hometown of Long Valley, New Jersey?

JI: Part of the reason I am drawn to travel is because my hometown is dreadfully boring. Long Valley, New r y ha on traffi i ht an a n ra tor not an i a tra destination. However, growing up, attractions became places that my friends made into interesting locations, like a friend’s enchanting a yar or a h r yo o get a great view of the stars.

SW: If you could be anyone else, who would it be?

JI: I would be Nicholas Kristof, an opinion columnist for the New York Times who spotlights human rights and issues in social injustice.

Although I love traveling to a ti rio a n Kristof very admirable in visiting some of the deepest pits of the world to show Americans issues that

they often miss within their world.

SW: What are three necessities you won’t travel without?

JI: I could never travel without my journal, where I have the freedom to write about aspects of travel that aren’t article-worthy, my Mizuno running shoes, which break me away from the monotony of sitting on airplanes or trains and allow me to get a workout in any corner of the world, and my Water Bobble, a t rin at r ott that is ideal for travelers on-the-go.

Featured articles by Jenna Intersimone • • • • •

Personalized Services in Travel’s Future The Rebirth of Floridian Real Estate The Little-Known Luxury of New Orleans A Tour North Up The Seneca Lake Wine Trail Southampton, New York: a village of refined, seaside luxury

SW: What does Luxe Beat Magazine mean to you?

JI: Luxe Beat Magazine is my outlet to show readers luxury in the corners of the world that they may not have heard of or visited before, showing them that luxury doesn’t need to be obvious or over-hyped to be worthy.

To learn more about Jenna go to: luxebeatmag.com/author/jennafrancisco/ LifeAboardTheTravelingCircus.com

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Business

Quality Business Hire the Right Players

D

uring my more than thirty years in the business industry, I have learned a thing or two about what it takes to run not only a business, but a successful one. What follows is the first article in a series of twelve that will position any business for success.

To be successful, you must make sure you hire dependable and capable employees who are committed to the mission and vision of the company.

Under the leadership of our Vice President of Human Resources, my company has developed a hiring process that considers three important success factors: critical thinking, being a team player, and self-integrity.

about how to make improvements on processes to increase the company’s performance.

To promote the free and open exchange of ideas between employees and our senior management team, my company established a formal program. We feel that no idea is too big or too small. When employees submit their ideas, we review them, and if we have the resources and believe their idea is logical and will n t th om any im m nt it. While we are not able to implement every idea and some

would not bring a great enough n t to th om any in th irit of open communication, we make sure the employee knows why we decided not to implement their idea.

In summary, organizations have a responsibility to hire the right employee for the right position.

Potential candidates need to have self-integrity and critical thinking skills, know their own strengths and weaknesses, and have a passion for the job and the company. It’s important to realize that every position within a company is equally

T m a fi important to its success. Without o r rt mai room taff o r participating dentists wouldn’t receive their payments on time and our customers would not receive important communications about their dental plan. Further, without our sales and marketing team, we wouldn’t have customers. And, of course, without our customers, we wouldn’t be here. Everything is full-circle, and if your company begins with the customer in mind, and the right employees in the right seats on your corporate bus, you will be successful.

You must hire employees who know what the right job is for them.

For example, if an employee knows that selling is something they do better than anyone else, they should communicate that to their manager.

If this sales executive continues to prove his worth, it is typical that a promotion will follow. However, this might not be the best move for this employee. Perhaps they don’t have the appropriate supervisory skills or management skills, and a promotion might not be the best move for the employee, their employee colleagues, or the company. As Jim Collins says in his book, Good to Great, having the right people in the right seats on the bus is one of the keys to an organization’s success. Promoting this employee might move them to the wrong seat on your company’s bus.

When you hire capable and competent employees who are aware of their strengths and weaknesses and are also committed the company’s mission and vision, there is little need to micro-manage them.

When employees feel comfortable in their skills and training, they are more apt to share their own ideas

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Marina, Robert’s Grove Resort

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Business

Luxury Real Estate in Placencia, Belize Flying under the Radar

By John Lamkin

173

M

Casa de Rosa

any publications have touted foreign ownership of real estate in Belize — and rightly so. With jungles, beautiful beaches and the second largest barrier reef in the world, the country provides excellent opportunities for investment. Places like Ambergris Caye and Corozal have caught public attention and still offer an attractive lifestyle, but for those that want to “fly under the radar,” Placencia, Stann Creek District is the place to look.

David Kafka gave up his landscaping business in Florida to move to Belize for a simpler and less expensive life for himself, wife, and young daughter. In Placencia he found that and more. The opportunity arose to ta i h a R r a tat offi in the small, upcoming town. The boom there managed to keep David, a distant relative of the famous author Franz Kafka it so happens, quite busy. Well, busy by Belize standards anyway.

In addition to his real estate business, he is participating in omm nity affair ma in a n ia a better place to live. David says about the village, “I love the area, friendly people, great food, and more. Placencia is growing — with a sewer project, the new international airport...” He feels that Placencia is a very safe place to live, to bring your family, or just visit. Now, after a few years in the real estate business he sees that there is a need here for a landscaping company; will h th on to that n

Hopkins Bay Resort

For years all that I’d heard was that Placencia was a primitive, backward town that was that was hard to get to. But, when we arrived, much to my surprise, we found a charming, active, and booming little village of about 7,000 people with several great restaurants and some world– class resorts.

Th r a tat ro n oor i still happening. A new cruise ship terminal is in the making. According to Kafka, it is a done deal. “Money has been paid — lots of it.” An international airport is under way on the other end of the peninsula that is much larger than the current air tri ho tin om ti i ht and is about 70 percent complete.

Marinas are already in place and more are underway – the climate is ripe for luxury investment. A real estate boom is happening.

All prices shown in the following

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examples are in U.S. dollars.

Some Properties worth checking out

Robert’s Grove French Canadian owner/developer Jean Marc Tasse took over this property in 2011 and big things are happening. The whole resort has

been given a facelift and much work has been done on a full–service marina with residences, a new restaurant, PADI 5 dive center, slip spaces for lease, beach access, and resident’s club. The marina is situated on a lagoon across the street from the main resort. It has a boat that serves the marina and

the resort with regularly scheduled tours.

Robert’s Grove Resort is on 22 acres of beautiful, white–sand Caribbean beach. It has two swimming pools, t o n r ta rant a a an many updated amenities.

Business Marina

The two– and three–bedroom, fully equipped condos at Robert’s Grove are priced from $275K to $485K and according to realtor Boris Mannsfeld have a very high annual rental yield.

Chabil Mar

The Robert’s Grove Marina has thirty lots with boat slips for sale from $150,000 to $199,000 with the stipulation that the owner must build within two years. At the time I was there seventeen lots were already sold. Four duplexes have already been built and sold.

Chabil Mar and The Peninsula Club In 2003, entrepreneur Diane Buhlman am to a n ia to n h r o n small house” but ended up developing Chabil Mar, a luxury boutique condo resort. With Chabil Mar completed and doing very well, Diane has started a new development, The Peninsula Club.

Deck at CocoPlum Villa

Chabil Mar has 22 condo/villas that were priced at $550K for a two bedroom with one bath and $650K for a two bedroom with two baths.

These are beautifully appointed, spacious units with full kitchens and all the amenities. According to Buhlman the condos are yielding 6.5% per year as rental units for the resort. “Most buy to live here at least three months a year, mostly in 40’s to 50’s age group. Many bring their computers to (be able to) work.

It’s quality of life they’re after.”

Unfortunately, at the time I was there were no condos for sale. I was told that the owners don’t part with

them easily. It would be worthwhile to check if any of these condos come onto the market later because they really are beautiful.

The Peninsula Marina is on 65 acres with a dive shop and a few units already built. Building lots with a slip are available for single family homes, duplexes, and fourplexes. A high–end health club and spa is underway, and there will be a complete, upscale shopping mall on the property. The 9.3–acre marina was still for sale at the time of my visit. I looked at a couple of hom ith i ni h or n ar y ni h Th ri ran ni h a approximately $500K to $999K. Villas at Coco Plum, Development Resort The Villas at CocoPlum is a beautiful new eco–conscious development that has kept the native vegetation as natural as possible, adding to it with stunning tropical landscaping. The utilities are underground, as is the case with most of the newer resorts and developments in the area.

Planned are a marina, condos, and single family homes. Several luxury single family units are already built, priced from $250K to $799K and you can buy a penthouse for a cool $million.

The Rest of Stann Creek District Placencia is located on a peninsula at the southern end of Stann Creek District. We traveled to the northern part of the District, through the Sittee River area to Hopkins looking

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Peninsula Club

tropical estate overlooking the river, Casa De Rosa, on 8.83 acres with a two–story, luxurious southern mansion–type house, swimming pool, lush gardens, fruit orchards, and a separate workers/caretakers house.

The owners were asking $1.98 million.

Sittee River is a small, slowly developing area with some new developments started, an existing small craft marina and at the north end, near Hopkins, some nice restaurants. Along the river there are some ideal building sites for sale by owner for reasonable prices. I was told that you could build a small house there for around $70,000 in materials and labor. Another bargain was a nice house along the river, sitting on four acres, with 630 feet of riverfront for only $230K.

Further down the road, along the river we came to a very interesting property. The distance from the Caribbean beach to the river was just a couple hundred yards. The two–story house was situated on the beach, facing the ocean. Across the road, on the river, was an apartment, with a boathouse raised above a slip for two cabin cruiser–size boats. The owner was readying the property for sale and said he was going to price it around $850K — an excellent bargain for a boat lover.

We stopped at a very impressive

A little more to the north we came to

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Hopkins, a small Garifuna town. The Garifuna are descendants of a group of slaves that were shipwrecked and made their home on the Caribbean shores. They still retain their language and customs. Hopkins is a great place to observe the Garifuna dances, music and their culture.

Hopkins Bay Resort is just on the edge of the village of Hopkins, a beautifully landscaped, ocean–front luxury property with two swimming pools and an excellent thatched–roof restaurant and bar. There were two condos coming up for sale when I was there. They weren’t priced yet as they were being remodeled. I was told they would be somewhere around $400K to $500K. The resort’s new managers are putting a lot of improvements in place. This could be a good investment.

Real Estate in Belize, Placencia and the rest of Stann Creek District

Realtors David Kafka and Boris Mannsfeld have shared some of the pluses of investing in real estate and living in Belize and Stann Creek: • Warm climate, with idyllic tropical Caribbean landscapes and pristine islands.

• 100% foreign ownership granted • Retirement Incentives • Spacious, lush land n i h i th offi ia nationa an a • Friendly and welcoming • Peaceful, stable democracy that’s part of the British Commonwealth • Close to North America; easy to reach by land, sea and air • Unique adventures and exploration; an emerging tourism market • Abundant natural resources under government protection

ALL PHOTOGRAPHS © JOHN LAMKIN

at real estate availability. We passed the site of the new Panther Golf Course development where workers were digging canals and the property was readying to sell lots. Nearby is the new international airport that is underway.

Business get money out of the USA, including all the baby boomers retiring each day.” Condos are probably the safest investments, but there are many other exciting possibilities such as large parcels for subdivision, resorts, beachfront, or any waterfront property.

Single homes in subdivisions with a private boat dock are a very attractive purchase as one’s own retirement home or getaway. Some of these are in very lush, beautiful locations with a private slip right in front of the house, with much natural growth remaining, supplemented by planned tropical landscaping. One of these has small lakes scattered around and many are gated.

When asked what services he might supply to the interested buyer avid a ar i h o n a slice of paradise here in Belize — anything that has to do with buying property, moving, importing household goods, importing a vehicle, or bringing your pets to Belize. I also can help with property management, and locate contractors, manage your repairs, or build for owners that are absent.” Property in the area is much cheaper than the already well–known market of Ambergris Caye. Here you can get

a lot for about $75,000. Kafka says, “We have doubled people’s money on some properties. I have also seen some clients make $35k or more in 1 y ar i in th ro rty

Expatriates and Activities in Placencia

The expat community in the area is growing, consisting mostly of people from the United States and Canada.

Several of the expats have started businesses such as restaurants, curio shops, resorts and, in the case of Kafka and Mannsfeld, real estate.

Many of them are very active in the

local community. According to Mannsfeld, part–time expat for 22 years, there is a lot of expat involvement in Placencia community services, a clinic with volunteer doctors, health and educational services, and setting up designated green spaces. Kafka has assisted in o in a m h n r department.

Also in contrast to Ambergris Caye, many say that Placencia is one of the safest places they know, with virtually no violent crime. t o ry iffi t to or living or spending time in the area, with nearby diving, snorkeling, boating, sailing, horseback riding, jungle hikes, exploring Mayan ruins, or just plain beach lounging with a Belikin in hand.

There’s a certain excitement in n in a a h r th n n and creative energy speak loudly of the desire to go to the next step in omm nity an nan ia o tion Placencia is indeed that place. Were I not already an investor elsewhere, I would immediately start looking to place my money here.

• A center of Mayan archaeological sites • Low cost of living • No income tax or capital gains tax • A deep–water port allowing everything to be shipped in containers.

How to get there:

It is quite obvious why one would want to buy real estate in the area with such ease of ownership for foreigners, extremely low taxes, and a stable currency — the Belize dollar has been tied to the USD at two to one for more than a decade now.

David Kafka reports that business for the last three years has been very good, “We have sold over $10 million in real estate in the last 3 to 4 years.” According to Kafka, “I feel you will see a 10% to 15% growth in the next year. Tourism is up as well.

A lot of Americans are wanting to

Wild Orchid

ra ma or air in y into i City (BZE), including Delta, United, American and Avianca. From Belize ity Tro i ir i to a n ia

Links for more information

David Kafka, Broker/Owner RE/MAX 1st Choice www.buyingbelizeproperty.com Boris Mannsfeld & Associates www.realbelizeestate.com Belize Tourism Board www.travelbelize.org Placencia downtown

Thi arti r ta Latin America

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in

ry

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Journey’s Home The JOURNEYS HOME: Inspiring Stories, Plus Tips & Strategies to Find Your Family History featuring Andrew McCarthy, Joyce Maynard, Pico Iyer, Diane Johnson & The National Geographic Travel Team book excerpt is published with permission. This excerpt is written

by Luxe Beat Magazine contributor, Tiffany Thornton.

Secrets and Spirits Caught between two strong women with a mysterious past

by Tiffany Thornton

M

y grandmother was the love of my life. She was my confidant and my stability in a rather tumultuous childhood. My mother and I were at odds, not seeing eye to eye on much. My grandparents were my safe haven. I spent years on and off as a young girl and teenager living with my grandparents in Toronto.

My father left when I was a baby and got engaged to another woman while married to my mom. The deception created a deep heartache for my mother, yet she did her best as a single mom to provide for me, making sure we always somehow celebrated nature. Picnics in the park, hikes in the nearby ravine. She really tried to stretch the little money we had.

My mom eventually met someone else, a cultured bohemian of sorts who loved to drink a little too much.

When my sister came along, the heavy drinking escalated. I came home from school to police in the house and punched holes in the walls several times during those years. I begged Mom to leave so we could be happy, not fully cognizant of how afraid she must have felt to embark on yet another journey as a single mom with two young children. I could only feel my fear.

I always had a small bag packed so I could run away when the next blowout ensued. And I did, over and over again to Gram’s house, which was quite the walk for a girl of ten or so.

Growing up, I knew only threads of my grandmother’s story: She was a Native American, raised in a one-room shack on an Indian reserve where she went to the well for water. Her mother was a heavy drinker, with a temper she described as “being able

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Inspiring Stories Plus Tips Strategies to Find Your Family History

to send steam up the chimney.” All Gram ever knew about her father was that he was white and thought to be rman hi affair ith h r moth r was brief. My great-grandmother then married a Native American and had four more children. She was a woman I knew only from a few faded blackan hit hoto ra h r tin h r tan dark skin and large round features, with a look of determination etched into her face.

Beyond that, my grandmother was aloof when it came to discussing her past. She would delve into it tin y at tim harin ri excerpts of her life as a Mohawk Indian on the Six Nations Reserve near Brantford, Canada. Early on, I was curious about the part of my lineage that I was never really exposed to. I wanted to know more about our family’s mysterious, and mystical, past.

On some level I was always aware of little things that Gram had around the house that were Indian. Paintings of girls and loons in the water by an Ojibwa artist lined the walls. The shelves displayed a coyote sculpture, a clay teepee, and dream catchers.

Braided sweetgrass, considered the a r hair o oth r arth each room; it was braided into three strands representing honesty, love, and kindness. Sometimes Gram would burn the tip and the sweet smell would waft through the house.

Indians believe sweetgrass cleanses all negativity and attracts the good spirit.

Gram’s sister managed the Native Canadian Centre in Toronto, and Gram worked in the gift shop part-time. On

the odd occasion when Gram was terse with us, she always muttered a verse loudly in Mohawk, meaning we were being naughty. At times when the strong veneer would ebb away, I would catch a glimpse of her in her bedroom rocking one of the younger grandchildren on her knee and singing an old Mohawk tune. It was the same song she sang to me.

I grew up my whole life wanting to visit the reserve. Close family still lived there on their own land. My mother and her siblings spent several summers there as kids, wading in the Grand River. Everyone there except my mother, it seemed, all had dark hair om t y iff r nt rom my fair-haired mother. Everyone, that is, except for a boy who was blond and described only as a “family friend.”

Mom had always wondered about this boy. Whispers of family secrets o t r thro h th air o r the years, with tongue-and-cheek inferences of some sort of deception that were quickly brushed aside. My mother always grappled with the notion that something was awry and sought out the truth, her suspicion at times creating a fury in her spirit that never subsided.

All the mystery surrounding the reserve I had never seen fueled my curiosity about it, and about my heritage. How must it have felt for Gram growing up there as an Elizabeth Taylor look-alike, with her deep blue eyes and soft dark curls that framed her perfectly proportioned features?

Gram was the white girl with the Mohawk blood—a bastard, born in the 1930s. It was a sore subject and nit oint o ont ntion h n

discussed. Her face would contort into an angry grimace. “Why do we have to talk about this when there is nothing to say?” she would lament.

I was fearful to keep persisting as n h rt m r o ar when pushed.

Still, sometimes late into the evening when she was relaxing with a cold beer, Gram would soften and tell me little tales about life on the reserve. I relished the memories. She eventually went to live with her grandparents on a arm off th r r ation an th n na y to th i ity o Toronto Th rest of her family stayed behind.

When I was in my late 20s and after much persisting to see the land where my o ram r na y went to visit. My great aunt and great uncle owned thousands of acres of land on the reserve that had been in his family for centuries.

When we arrived, a powwow was going on. Native dancers were dressed in vibrant costumes and adorned with intricate beading and headdresses covered with cascading feathers. The tribal drums echoed in the distance, and I felt a resonance with the land; I wanted to know my people. I was introduced to all these new faces so iff r nt rom my o n r at a nt and uncles and cousins, wearing t r oi ry ith a ti stones, embraced me lovingly as Gram introduced me as “her best friend.”

Stories were exchanged and corn bread was broken. For a brief moment these people were truly a part of me.

Gram showed me what remained of the shack where she grew up. Only the foundation was still standing. Up into th a tr in

Book Excerpt through grass that reached above my n nti na y am to an unmarked stone. It was my greatgrandmother’s grave site. We stood side by side as the sun beat down. I a na y tan in on th an h r Gram was born and raised, sharing her history. I remember not wanting the day to end as we drove away with the sun setting behind us.

Before I knew it, things resumed the way they always had. The subject of Gram’s past was not something you ant to tir t a n to ar Indian jewelry, ask about a word in Mohawk, or wear moccasins. But beyond that it could get uncomfortable. My grandmother feigned disinterest when my mother started learning Native drumming on her own. She did the same when my mother began digging around for old photos of her family, wanting to learn more about her family as part of a study she was doing with a Native group in town. My mother had always ha an affinity ith that i o herself: the Mohawk blood that she would boast about to her friends.

Yet my mom did not have the support or encouragement to foster that part of herself. A palpable tension always lingered between her and Gram, my moth r y arnin to n h r a in the past and connect to it.

I felt split between the two pivotal people in my life, my Gram whom I adored and my mother the truth seeker who always drew me in with her passion. They were yin and yang, and I was smack dab in the middle, left questioning my loyalty.

When mom was diagnosed with cancer in her early 50s, we all knew she was not going anywhere. She had too m h ht in h r h ant to map out her destiny and have a chance to work through her anger, much of which came from the fact that she t h n r t in ith h r ami y But a second round of cancer proved to be more furious than even her tenacious spirit. Though never taking away her beauty, it began to ravage her body. During this time my mom yearned for her mother to comfort her. But Gram was not one to be overly demonstrative. Mom’s illness stirred a painful internal process within Gram, not good for someone who had been diagnosed with heart problems years before.

During this time, my mother befriended a Native cousin of hers.

Together they burned white sage, a Native tradition known as “smudging,” meant to purify the mind, body, and spirit and purge bad energy. My mother embraced her knowledge of medicinal plants and the healing ways of the Great Spirit, grasping onto her tribal past.

As her body weakened and just a few months before she died, her cousin casually asked her how she felt about having a brother she had never really gotten to know. When Gram was a teenager, she had a son—her r t orn ith a ity oy h to my mother. Gram was sent away to give birth, and soon after gave the baby up to her aunt to raise on the reserve. The child, who had nonNative features of fair skin, blond hair, and blue eyes, was never to know the truth about who his parents were, nor was my mother. This was the mysterious “family friend” of her childhood—her half brother. He died of cancer when he was in his late 50s.

My mother loved my grandfather, who she had been told was her father.

But my mom began to wonder: Was her biological father actually that city boy with whom Gram had been enamored long ago? (He drowned in 1954 during Hurricane Hazel.) This, she believed, was the secret and source of all the family deception she had always known.

My mother wanted me to confront Gram with her revelation. She wanted me to confront Gram with what she believed were all the lies and deceptions, almost as if it were some sort of redemption.

I was again caught in the middle, as I loved them both. My family wanted me to be angry, to right the wrongs before it was to late, and to honor my mother’s dying wish. Yet even among the anxieties and expectations that had somehow fallen on my shoulders, I found I could not do it. I felt deep empathy for my mother and the brother she never knew. But I also loved my grandmother, who made me warm when the world appeared cold.

Neither I nor anyone else mentioned our discovery to Gram. My mother passed away, and a deep ache settled in my grandmother.

Her stoic eyes began to lose the shine that they had once emitted. As I had feared, her heart was heavy with the burden.

Five months later she ff r a ma i h art attack. In the hospital Gram was calm and collected, even when faced with the certainty that thi a th na hour. She chatted away with family and even chuckled a bit.

Finally, she asked to be

alone and if I could bring her some sweetgrass. I raced back to her place, gathered up a braid, and wrapped a silver and turquoise necklace around it. She was asleep when I brought it to her. A nurse later told me that ram ha o n ri y in th hours of the morning before her heart na y a o t an ha n th sweetgrass. She said to the nurse, “Do you know what this is? It’s sweetgrass. It helps you get to the other side.” She clutched it tightly.

The white girl with the Mohawk spirit ha na y r t rn hom I felt a sense of calm in my grief an a tran a mo t ni nti a empowerment. I walked back from the hospital, about a mile and a half, to Gram and Gramp’s house as tears stung my eyes. When I arrived, I knew hat n to n Th r in ram room on her dresser was her favorite pair of silver, native earrings. I put them on without any trepidation; it was as though I was being guided. I stared at

my r tion in th mirror ith th intricate feather earrings dangling.

They felt like mine now.

Nova Scotia–based journalist and r an rit r Tiffany Thornton loves watching the written word evolve. She covers music, travel, and theater for a number of publications.

Her website: spinthemap.com.

Connections As a child, I remember the braided t ra that a h room o my grandmother’s house in Toronto.

Native Americans consider it the sacred hair of Mother Earth. They believe it cleanses all negativity and attracts the good spirit.

Now, I always keep some in my house too. And like Gram, I sometimes burn the tip and let the sweet smoke envelop me. It helps to connect me to the native roots that I am still uncovering.

Tiffany Thornton

179

French Coast

by Anita Hughes Synopsis

Serena has the job she's always dreamed of and Chase, the man her heart never dared to. As a new editor at Vogue, she bags the biggest interview of the year with Yvette Renault, the infamous former editor of French Vogue, in The CarltonInterContinental Hotel during the Cannes Film Festival. She eagerly jets off to France while Chase stays home, working with her father, a former senator, on his upcoming mayoral campaign.

Everything feels unbelievably perfect...until it doesn't. The This excerpt is from chapter three of French Coast by Anita Hughes.

Serena walked through the lobby and thought her legs would collapse.

Her throat was dry and her head pounded. She stumbled to the bar and sank onto a leather stool, holding the marble counter to stop the room from spinning.

“Can I help you?” the bartender asked.

“Just a glass of water,” Serena replied, touching her hand to her forehead. o oo i yo o something stronger,” said a young woman with thick bangs and bouncy brown hair perched on the stool next to her. She ordered two gin and tonics and scooped up a handful of pistachios.

“I’m sorry,” Serena said, and shook her head. “Have we met?”

“I saw you arguing with reception,” the girl replied. “It’s true what people say about the French, they’re cold as icicles and just as sharp.

180

hotel loses her reservation hours before her big interview. Serena fears that she'll have to go home without her story, but then she meets Zoe, a quirky young woman staying in the suite below Yvette’s who invites Serena to stay with her. Serena is grateful for her mysterious roommate's generosity, but it seems that there's more to her story than meets the eye. To make matters worse, soon after arriving in Cannes, Serena learns a shocking secret about her parents' marriage, and it isn't long before she begins to question her own relationship.

With her deadline looming and I expect they have blue blood running through their veins.”

“My reservation is for next week,” Serena sighed. “I tried everything, but the man wouldn’t budge; I’m going to have to sleep in a hin oat “Hardly.” The girl raised her eyebrow. She had hazel eyes and creamy white skin. She wore a cotton sundress and had a silver necklace around her neck. “The h rm n o har a h n r euros to step foot in a boat. It’s the Cannes Film Festival; even the pigeons know how to gouge the tourists.”

“I’m here to write a story for Vogue,” Serena replied. “If I don’t have a room I’m going to lose the most important assignment of my career.”

“I came to get that je ne sais quoi, but so far I’ve gotten a haircut that makes me look like a third grader an nt a h n r an ty ro on a dress you could buy at Woolworth’s.”

pressure mounting, Serena will have to use her investigative journalism skills, new friendships, and a little luck to get her life and love back on track. Fast paced and impeccably written, French Coast will draw readers in to the intoxicating world of the Cote D'Azur.

Hughes' beautiful prose and sense imagery bring the food, fashion, and feel of the ocean to life in this audacious new novel.

Released: April 7, 2015 (Unabridged version) Hardcover: 304 pages Publisher: St. Martin's Griffin “What do you mean?” Serena asked. o no that air that r n h women have, like some impossibly expensive perfume. I grew up watching old movies with Catherine Deneuve and Brigitte Bardot. I’ve always wanted to be one of those women with dark hooded eyes who looks sexy blowing smoke rings.”

“No one thinks smoking is sexy anymore,” Serena argued.

“Have you been to the nightclubs?” the girl asked, laughing. o o t an r tan in at the door. I just want to learn how to hold a cigarette and wear my hair and talk with a French accent.”

“Why?” Serena asked, suddenly intrigued. The girl looked vaguely familiar, as if she’d seen her face in a magazine. But she didn’t have a mo r an r na couldn’t remember seeing her on a movie screen.

“It’s a long story, perhaps another time,” the girl said slowly.

“On you that jumpsuit belongs on

the catwalk; on me it would look i t ni h n r aintin Some people have ‘it,’ others don’t.

I may as well give up and go home.”

“If you’re giving up your room, I’ll ta it r na ni h h r rin feeling a little light- headed. “My editor in chief will kill me if I miss this story.”

“How exciting that you work at Vogue; you must know everything about fashion,” the girl mused. “I bet you know exactly what to wear without going through your closet and deciding your whole wardrobe is hopeless and should be donated to the HOPE Foundation.”

“I mainly write celebrity interviews and features,” Serena i h a hin on tt mh r to int r i tt R na t she’s staying in a suite on the nth oor “I’m staying in the Cary Grant it on th nth oor th ir exclaimed. “Six rooms of pink marble oor an i ory i o a an a view of the whole coast.” She gazed at Serena and suddenly her eyes ar o an tay ith m I’ve got an extra bedroom.”

“I couldn’t do that.” Serena shook her head. o an har a yo r i om the girl continued enthusiastically. o an t a h m to on o tho om n a ir ht over instead of someone they snicker about when I’m in the dressing room.”

“Why would you want to share your suite with a complete stranger?” Serena asked curiously.

She searched the girl’s face to see if she was hiding something. Maybe she ran a drug ring or was the madame for a house of highclass call girls.

“I grew up in British boarding schools and I never learned to wear

Book Excerpt anythin ta ho y skirt,” the girl replied. “I can pick your brain and learn how to oor inat an o t t o an t a h me how to accessorize and which ty att r my ha o r ha i o y r na ai and smiled, glancing at her rounded arms and small waist. ha a on n or h an chips and Cadbury chocolate.”

The girl ate another handful of i ta hio o an t a h m to like spinach

salads with tofu.”

“I hate tofu,” Serena said, grinning.

Suddenly the jet lag washed over her like a wave and she longed to rest her head on a feathery pillow.

“Okay, I accept. I’m Serena Woods.”

“Zoe,” the girl replied, glancing at the marble bar. “Zoe Pistachio.”

“Pistachio?” Serena raised her eyebrow.

“It’s an old family name,” the girl said, and she strode toward the concierge. “Let’s get you a key.”

Serena opened her eyes and gazed at the scalloped light

t r a o th h t rn her head and saw beige silk drapes pulled back to reveal white sailboats on a pale blue ocean.

Serena sat against the ivory satin headboard, trying to remember where she was. She recalled taking the private elevator to the seventh oor an nt rin o hit doors. She remembered Zoe ushering her into the second bedroom, showing her towels, robes, and an array of lotions. She vaguely remembered hanging up her jumpsuit, turning back the covers, and climbing under Egyptian cotton sheets.

Now Serena glanced at the canopied bed, at the gold velvet love seat, at the crystal vase of birds of paradise, and thought she was crazy.

How could she have accepted the invitation to stay in a suite with a complete stranger?

Serena pulled on a white velour Carlton robe and padded into the living room. She was going to tell Zoe she appreciated her kindness but she couldn’t accept h r off r any longer. She’d go down to reception and demand the manager call Chelsea’s assistant and sort out her room.

The living room had beige marble oor an i ory sofas and a round glass table resting on a stone pedestal.

French doors opened onto a marble balcony with chaise lounges and wicker chairs.

Serena smelled freshly cut pineapple and dark roa t off an a a sideboard heaped with platters of watermelon, grapes,

minicroissants, and pots of raspberry jam.

Serena suddenly realized she was starving. She piled a plate with n i h m ffin tri o a on an ffy ram Th n h poured a demitasse of rich black off an at in a o i hair “Jet lag is a killer,” Zoe said as she entered the living room. She wore a navy one- piece bathing suit and a large straw hat. Her cheeks were smeared with suntan lotion and a pair of sunglasses were propped on h r or h a Th r t ay I was here I wanted porridge and toast and marmalade for dinner.”

“I didn’t mean to eat your food,” Serena said, wiping her mouth with a napkin. “It smelled so good and I was starving.”

Th y r th i oar ry four hours.” Zoe shrugged. r om t o mini air an h a telling them I’m on a diet and they keep bringing crustless sandwiches and creamy desserts.” o on t n to on a i t Serena shook her head.

“According to fashion magazines ninety percent of women are on a diet their whole lives.” Zoe spread a piece of toast with strawberry jam.

“I’d stay and eat but I’m late for a waterskiing lesson.”

“What time is it?” Serena gazed outside, suddenly noticing that the beach was full of sunbathers lying on white lounges.

“Two p.m.,” Zoe replied. “I have a waterskiing lesson followed by a bicycle tour of Cannes and a trip to the outdoor markets. Maybe we can go to a nightclub to night, and you can teach me to say sexy things in French?”

T oo o r na m y a ointm nt ith tt i at three and my hair looks like it’s been attacked by hornets.”

“If you need to borrow any clothes or makeup it’s all in my closet,” Zoe said, grabbing her room key and walking to the door.

“I really can’t stay here,” Serena replied. “We don’t know each other and this suite must cost a fortune.” o ha to tay yo r oin to turn me into Katie Holmes. Think of all the delicious fruit and pastries going to waste if you don’t.” Zoe surveyed the sideboard. “We’ll trade our personal information tonight, by morning we’ll be BFFs.”

French coast. Copyright © 2015 by Anita Hughes

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Book Excerpt

The Anatomy of a Sail

The Yacht dissected and explained

by Nic Compton

S

edans, coupés, hatchbacks, estates, sports, pick-ups, 4 x 4, SUVs, campers... Just as cars come in many shapes and sizes, so do sailing boats, and it takes a bit of practice to recognise them. Like car engines, different sail plans serve different purposes. One is powerful but tricky to handle (eg lugger), while another is more versatile (eg gaff cutter), and another more suited to shorthanded sailing (eg ketch).

New materials and equipment also play a major role in the development of sails. It’s long been known that a in ar ai i mor ffi i nt than several small sails, for instance, which is why cutters and sloops are the rigs of choice for racing. Until the invention of winches, however, all that sail area had to be controlled by hand using blocks and many, many yards of rope. It’s no coincidence that the largest cutter ever built (the 1903 America’s Cup defender R ian a o ort th r t r set of underdeck winches. Even with th n to in h ar ai need large crews to handle them, which is why sail plans with two masts, such as ketch or yawl, are preferred by cruising folk, who are more interested in comfort than speed.

Logic aside, sailors often favour certain types of rig for purely aesthetic or cultural reasons – which is why Americans love schooners and Brits love cutters.

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Yachting

Book Excerpt

by Olivier Le Carrer T

his rather classy town on th t anti oa t in th ma state of Rhode Island is to the United States what Cowes is to Britain. It is, of course, more spectacular and more demonstrative, because we are here in the land of excess. There is no royal family on Narragansett Bay – where m ri a ra r r n nti the fateful year of 1983 which saw th ir t m ri an at in th race’s history – but some regulars in this place are more powerful than royals...

It was in Newport that John Fitzgerald Kennedy and Jacqueline Bouvier were married in September 1953. The Kennedy compound at Hyannis Port is just a few hours away by boat, in the direction o a o r at amateur sailor, JFK did not miss a single m ri a r atta Just as the British ari to ra y nan i r and politicians made the Solent their holiday tination m ri an men of power took their breaks in Newport from the 19th century on. ith o th proximity to the centres of power played a determining role as did the development of the railways. From 1833 it was possible to reach

Newport by train from New York.

The new arrivals added a certain ostentation to the typical New England charm of Newport with incredibly luxurious buildings copied from other continents. Perfect examples of this include Marble House, the residence of the Vanderbilt family, which was inspired by the Petit Trianon at Versailles, and The Breakers, a

70-room mansion in Italianate style, commissioned by another Vanderbilt.

Needless to say, all these properties were surrounded by lavish grounds and faced the ocean.

Newport naturally has its own club, t th to n in n in t rm o yachting is closely linked with the history of the New York Yacht Club.

When John

Cox Stevens founded the New York club in July 1844, together with eight friends on board his schooner im ra th r t i ion h too was to organise an annual cruise to ort Th r t m ri a races – hosted by Stevens and the New York Yacht Club after the victory of the eponymous schooner – logically took place in New York waters, but the transfer of the race to Newport in 1930 gave the nautical development of the town a big boost.

So much so that the prestigious race was at one point inseparable from its port in the eyes of sailors around the world. Who cared if Newport was not the most appropriate stretch of water for beautiful regattas with its fog and unstable winds...

In the 1960s there was an additional f illip to the myth of Newport. By choosing the port for the arri a o th r t single-handed Transat race, Plymouth’s Royal Western Yacht Club made it the only place in the world where the opulence of large-budget regattas meets happily with the more informal world of high sea adventurers.

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