Luxe Beat Magazine December 2015

DECEMBER 2015 Seasonal Splendor at The Omni Grove Park Inn

Harry and David’s Chef

Tim Keller

Contents 16

22 47

Travel 08

Leah Travels France December

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Kabini: Jazzing the Jungle

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A Scenic Trip on the Verde Canyon Railroad

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22

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Regent Seven Seas Explorer: The World’s Most Luxurious Cruise Ship Amber Cove: A New Spot of Caribbean Blue for Cruisers

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Rocktoberfest in Rock City, GA

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Chef Loves Island Life on Eleuthera

Art

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Put a Pin in it! Stroll, Sip and Savor the Delights of Storied Carmel-by-the-Sea

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Holiday Cocktails with CĂŽroc and Double Cross Vodka

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Epicure 30

Holiday Spotlight with Chef Tim Keller

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Seasonal Splendor at The Omni Grove Park Inn

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Kringle Capitol of the World: Racine, Wisconsin

Spa 48

Pampered Beyond Words at the Henderson Park Inn

Fashion 53

Give Poverty the Boot

Munch: Van Gogh -- Exhibition at The Van Gogh Museum

Business 59

Quality Business: Communicate to Win

Literature 61

Re-gifting: Yes, Maybe or No?

SHERRIE WILKOLASKI Publisher and Editor-in-Chief

MARALYN D. HILL Executive Editor

BENJAMIN BENNETT Creative Director

LILLIAN AFRICANO Managing Editor

NINA AFRICANO Editor

SUSAN LANIER-GRAHAM Wine Editor

LEAH WALKER Editor-At-Large

DALE SANDERS Senior Travel & Lifestyle Editor/ Director of Photography

KAITLYN PHILLIPS Assistant Production Editor

COURTNEY LOWDEN Fashion Editor-At-Large

CONTRIBUTORS

COLUMNS Put a Pin in it!

Debbie Stone

Quality Business Tom Raffio

Dana Rebmann Dena Roche Devanshi Mody Glenn Harris Jan Ross Jessica O’Hehir Jia Li

Jill Weinlein Madeline Puckette Rana Florida Renee Phillips Sandra Chambers Sonja Hegman Andras Valerie Grubb

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 TO OUR LOYAL READERS,

Thank you for your support and the kind letters that tell us we’ve been doing something right. You have been essential partners in helping us build a magazine that is not only full of stories that are thoughtful, intelligent and fun, but one that is downright beautiful. (We’re not bragging, you keep telling us how beautiful Luxe Beat is!)

We look forward to bringing you more of everything “Luxe” in 2016. And by that we mean stories about meaningful travel that is luxurious; food and wine that are extraordinary; books we like and want to share with you; service pieces that help you plan a trip, a meal, an experience.

Again, we thank you--and ask that you let us know what you enjoy about Luxe Beat and what kind of stories you’d like to see in the future.

Happy Holidays!

The Luxe Beat Editorial Team

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Letters To The Editor Dear Sherrie,

I so enjoyed reading the article on Raffles Dubai in the August issue. I love to travel, but for our family, places like Raffles (and for that matter, Dubai) are out of the question, though I enjoy reading about them and letting my imagination wander.

In the same issue, however, you also had a very informative story about new bungalows at Disney World, and that is one place we are planning to visit. So thanks for having a mix of all kinds of luxury.

Sincerely, Michael in SFO PS I love the pictures that accompany your stories; they really bring the places you write about to life.

Dear Michael,

Thanks so much for your letter. As you’ve noticed, we believe that luxury comes in many forms. In our July issue, for example, we had an article on the CityPASS books, where the luxury involved is the luxury of time saved—because the passes in these books allow you to skip lines at popular museums and other attractions.

Regards, Sherrie Wilkolaski Editor-in-Chief

Dear Editor,

In your September issue, you had a story about how cruises were a healthy way to travel. I got a big kick out of that because I have persuaded my husband that a cruise would be a relaxing AND healthy vacation for us.

Next year, I’m hoping to persuade him that our annual vacation should be in Paris, where I’ve been wanting to go ever since I was a teenager.

I noticed that you have a monthly feature from a writer who lives in Paris and who gives all kinds of tips on where to go, where to eat, etc.

I’ve been saving these, just in case we do make that trip. I’ve been told that there are wonderful consignment shops in Paris where you can buy fabulous designer clothes (like Chanel) and accessories (like Hermes) for a fraction of the cost.

Dear Sherrie,

Sometime in the summer, you had an article about the very special types of ham that are made in Spain. Somehow I mislaid the information I had saved. A good friend is traveling to Spain in the spring and I want to ask her to bring some back for me.

Can you help?

Dear Reader,

I believe you’re thinking of the article titled Spain’s Exorbitantly Expensive Ham in the July issue. In the article, three types of the Spanish ham were given. The least expensive was Jamón Serrano; next came Jamón Iberico; the most expensive was Jamón Iberico de bellota.

Enjoy!

Sherrie

Do you think your writer will ever include a few of those?

Mary, Saratoga Springs

Dear Mary,

I’m so glad you enjoy our monthly feature, “Leah Travels France.” I think you’ll find her tips on Paris very useful when you take your trip. I will pass on your request for tips on the top luxury consignment shops.

Happy Travels!

Sherrie Wilkolaski 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

Leah Travels France December

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By Leah Walker

n the Loire-Atlantique department, on the cusp of Brittany, is Domaine de La Bretesche. This 15th century château-turned-resort is on the outskirts of Missillac, near Brière Regional Natural Park. As a Relais & Château property owned by Bessé Signature, Domaine de La Bretesche is a welcomed escape in the French countryside.

and its lake.

The massive estate has many outbuildings that have been repurposed, yet still retain their original charm. The horse stable is now the bar, complete with the original stalls, as well as marble feed and water troughs. The former washing house is now a place for meetings and conventions. Domaine de La Bretesche is a step back in time with every modern luxury—an 18-hole golf course designed by Henry Cotton, indoor and outdoor pools and the Cour Carrée spa, which features the first infrared sauna in France.

Paris is magical almost any time of the year, but there is something very special about the Christmas season; the City of Light is even brighter.

The Champs-Élysées, Place Vendôme and Rue Saint-Honoré are dripping with lights, as are neighborhoods such as Montmartre, the Marais and Saint-Germain-des-Prés. Along Boulevard Haussmann, the window displays at Printemps and Galeries Lafayette are always spectacular, but also worth a visit is the massive tree inside Galeries Lafayette.

Awarded one star by Michelin, Le Montaigu is a gourmet delight, offering dishes made with local ingredients and seafood from the nearby sea. The dining room is casually elegant and overlooks the historical Chateau de la Bretesche

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Rooms, suites and villas have been refurbished using an array of fine fabrics and finishings in both traditional and contemporary style.

With its hospitable staff, Domaine de La Bretesche is a tranquil retreat worth the trip. Domaine de La Bretesche, 44780 Missillac

Christmas in Paris

One of the many Christmas markets is found from Place de la Concorde to Rond-point des Champs-Élysées.

The rows of wooden chalets sell everything from food to arts and crafts. Along the city’s Historical Axis in Place de la Concorde is La Grande Roue. As part of the Christmas landscape since 2000, the

giant Ferris wheel offers a marvelous view of the city, especially during the Golden Hour. Stop by NotreDame, Madeleine and Sacré-Coeur to see the nativity scenes. They change each year, ranging from contemporary to traditional.

Meander this Market

If you think Paris is the capital of cuisine in France then you’d be wrong. That title goes to Lyon, as any good Parisian will admit. With over a dozen Michelin-starred restaurants and an all-star roster of chefs, Lyon has cemented its place in French food lore. Named after one of its favorite sons, Les Halles de Lyon Paul Bocuse is a temple to Lyonaese food.

Created in 1971, this indoor market is home to over fifty stalls selling a variety of regional culinary delights.

Wander the aisles and feast your eyes on the selection of freshly baked breads, meats, cheeses and seafood. Small restaurants are scattered about, and there’s plenty of seating to sample your purchases if you can’t wait. The market is a gathering place for visitors and locals alike. In fact, you might just see chef Paul Bocuse chatting with his vendors. www.halles-de-lyonpaulbocuse.com

Sip on This

Along Paris’ bustling Rue de Rivoli, across from the Tuileries Garden, is Hôtel Le Meurice. As one of the city’s Palace Hotels, Le Meurice is just as elegant and exquisite as you’d imagine. Of course, the beauty also extends to the hotel’s food. Beyond the three-star Michelin restaurant

by Alain Ducasse, Le Meurice has an exceptional tea time.

Served in Le Dalí, a space designed

by Philippe Starck and named after one of the hotel’s most famous former guests, tea time at Le Meurice is more than just tea. It’s an event. Beneath the massive canvas painted by Arna Starck is where the pastry chef, Cédric Grolet, showcases his artistry in the form of sugar, chocolate and crème. Only in his early 30s, Grolet was named the French pastry chef of the year for 2015.

Indulgent in every sense of the word, the tea time menu is filled with British classics such as scones, fruit jams and clotted cream, but rather than the typical cold finger sandwiches, Le Meurice serves theirs toasted with fillings such as foie gras. French pastry classics such as St. Honoré and lemon tarts sit beside

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innovative creations like the hazelnut. Beyond the delicious eats, tea time isn’t complete without a glass of Champagne and tea. And as you’d expect, there’s a wide selection of both. Le Meurice, 228 Rue de Rivoli, 75001 Paris

Special Souvenir

The words Marseille and soap are now synonymous, thanks to Middle Eastern trade in the 11th century.

However, it wasn’t until the 16th century that the first savon factory in Marseille was created. A royal edict from King Louis XIV and a Gold Star at the 1855 World Exhibition in Paris helped perpetuate the French product’s worldwide reputation.

Made with 72% vegetable oil, savon de Marseille is traditionally made in cauldrons. Today, there are only five soap masters in France making it in the traditional manner, including one at La Grande Savonnerie.

In this shop near the Old Port, La

Grande Savonnerie is not only a place to pick up genuine, hand-crafted soap for the body and clothes, it also offers soap making workshops.

In about an hour’s time, you’ll learn the product’s history and transform soap pellets into a customized, handmade souvenir. La Grande Savonnerie, 36 Grand Rue, 13002 Marseille

Sample this Service

One of the questions I am asked most is: “Where should I eat in Paris?” Inevitably, I draw a blank.

With hundreds of good (and thousands of average) places in which to dine in the City of Light, giving restaurant suggestions is quite difficult. However, I think that a meal is just as much about the experience as the actual food. And since I’m a sucker for new experiences and the somewhat unconventional, I say give VizEat a try.

Travel meal with wine. Not just an opportunity to learn classic French cooking techniques, a class at Le Foodist is a look inside the history and culture of food in France.

LeFoodist.com; + 33 6 71 70 95 22

Chat with a Concierge

I sat down with Sonia Papet, the Head Concierge at Le Bristol in Paris, for insight on some of her favorite things from the City of Light.

Not a restaurant per se, VizEat is a service that brings locals together with travelers. The concept is simple: Parisians with a passion for cooking and a desire to share their culture play host to hungry visitors from around the globe. VizEat is an opportunity to step into the lives of Parisians, while enjoying their company and home cooking. It’s a chance for those who don’t want to just visit Paris, but experience the city in a deeper, more meaningful way. Not just in Paris, this Francebased company also has hosts in over 50 countries. VizEat.com

Class is in Session

A man with a PhD in Chemical Engineering isn’t the person you’d expect to open a cooking school, but this is France where food is more than sustenance; it’s a passion.

After living and working abroad for a decade, Fred Pouillot left his corporate life to return to his home country and eventually created Le

Foodist. Part historian, storyteller and chef, Pouillot has assembled a team of experts, including his Britishborn wife, Amanda, to offer a variety of cooking experiences.

Make macarons, croissants, cream puffs and chocolate éclairs or learn about French wines and cheeses. The six-hour class begins with petit déjeuner, followed by a trip to buy lunch ingredients at an open-air market. The two-hour, hands-on instruction results in a four-course

Leah Walker: What restaurant would you choose for a special dinner?

SP: That’s a difficult question to answer, even when the guests ask. If I’m looking for romantic, I like Le Jules Verne, because this is where I met my partner of five years. It’s an Alain Ducasse restaurant located on the second floor of the Eiffel Tower.

Otherwise, I like little places like the Italian restaurants Ida, located in the 15th arrondeisment. I also like yam’Tcha on rue Saint Honoré.

There’s a set menu with wine and tea. What I’m looking for is to be surprised at what I see on the table.

That doesn’t mean it has to be gastronomic, rather it can be a small restaurant with attention to detail and who is passionate about welcoming you. yam’Tcha, 121 Rue Saint Honoré, 75001 Paris LW: What is an ideal Saturday in Paris for you?

SP: Since I work in the hotel business, I rarely have time off. However, when I do, I love to go shopping. I go mostly to Saint-Germaindes-Prés, though I also like the Marais. I like to shop for clothes, since I wear a uniform at work, and prefer small boutiques.

I go with a friend for lunch with wine and then shop. She has children, so we look at children’s shops, which is good for me to know about.

Recently, I discovered Bleu comme gris on Boulevard Saint-Germain.

The brand began out of a mother being frustrated by not being able to find proper-fitting blue and white school uniforms for her

children. She started making clothes for her children, followed by other parents and this boutique. It’s very important as a concierge for me to know about French products and the stories behind them. Bleu comme gris, 208 Boulevard Saint-Germain, 75007 Paris LW: What classic Parisian experience never goes out of style, even for Parisians?

SP: There are several, but if I had to choose one, I’d say the Bateaux Mouches along the Seine. Even if you’re Parisian, sometimes you want out of the crowds and go on the boat. You see Paris differently, even if you know Paris well. Of course, it’s better to go on a private boat; a cruise on the Seine is a cliché experience, but Parisians do it.

Another thing that the visitors don’t know much is Palais Royal. It’s very old now and has boutiques. I like this area very much, with children playing and people sometimes playing patonk. Chez Janou in the Marais is a small, noisy place serving food from Provence. They have 80 types of pastis and the mousse de chocolate comes in a big bowl and spoon. It’s a simple meal, followed by a walk around the Marais. Chez Janou, 2 Rue Roger Verlomme, 75003 Paris LW: What is your favorite café in the city?

SP: A place close to the hotel is Honor Café in the courtyard near Damir Doma. It’s away from the tourists, and you can take your coffee here or take it away. This outdoor kiosk was started by two Australians and will remain open even in the winter. Also, it’s not a café, but I like to be by the Seine, just looking at the boats in the morning. I’ll have something from La Pâtisserie des Rêves, which is my favorite pastry shop in Paris. Now, Philippe Conticini has several locations in the city. Honor Café, 54 Rue du Faubourg Saint-Honoré, 75008 Paris LW: What’s trendy in Paris now?

SP: Regarding fashion, now the Parisians don’t want to have brands on their clothes. Maybe it’s a small designer learned about through others. For instance, there’s a designer from Bordeaux with a shop near Le Bon Marché only selling scarves. Hermès is nice, but you have many people having the same thing. I think uniqueness is something that more and more people are looking for, especially because of the Internet. In regard to food, there are restaurants that are only around for a few months or have a guest chef appearing for a week or a month.

More and more, chefs are doing this.

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Kabini

Jazzing the Jungle

By Devanshi Mody

S

et on the Kabini river by the Nagarhole Tiger Reserve, the award-winning eco property, Orange County, distinguishes itself. If South African lodges I recently visited jealously absorb the guest in a swaddling, suffocating superfluity of finery, Orange County generously directs the gaze outwards. It is minimalist, with mud cottages replicating thatch-roofed Kadu Kuruba tribal huts (albeit rather fancy ones with private pools or jacuzzis). Unlike what is found in

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South Africa, 1,000 chandeliers don’t burn irresponsibly in your villa day-long. Amidst this unabrasivelylit, unobtrusive, indigenous set-up, the one jazzy concession is a cutting-edge river-front infinity pool, but that too accentuates the great spectacle of Nature.

Moreover, the Ayurveda vaidyashala proves how spectacularly therapeutically effective Nature can be. I arrive violently stricken with food poisoning, un-alleviated by the

dozen antibiotics doctors had inflicted on me. Orange County’s wonderful young GM Joydeep swiftly dispatches me to his Ayurveda spa for Shirodhara head and shoulder massage to unwind contused muscles, followed by the Chakradhara stomach cleansing ritual. I am, I must confess, skeptical.

However, after Lavanya and Soumya’s adept fingers have pressed and punctured my tummy in strategic places and piled on it an oil tank into which hot oil enough to fill an ocean

is poured, I emerge all but divested of the illness.

My recovery delights Chef Sanjay Bhowmik, who proceeds to exhibit culinary art in picturesque private dining locations — like an over-water intimate gazebo or a romantic culinary river cruise. A butler attends and a private chef customises meals on-site. My fancy is local cuisine. Various and wondrous creations on the raw banana theme (banana stem, flower,

Travel

spread like a lover over the receptive water as you relish regional specialties that include crisp, crafted raagi dosas (millet pancakes) and fresh sugarcane juice. On request, sous-chef Shaik Subhan from Andhra can do green gram pesaretto dosas served with lentil sambhar quirked with raw mango.

A dash of spice comes when an Omani sheikh’s chopper lands, amidst flurried activity, the sole disruption to the serenity of the surroundongs.

fruit) especially fascinate. Private dining experiences are fantasy feasts, but I find myself sneaking to the organic counter at the Honeycomb restaurant, which will soon serve cuisine and produce from a 30-kilometer radius, committed as the resort is to supporting local communities (most staff is sourced from neighbouring villages).

But it’s home-roasted coffee from their own estates that beckon at riverside breakfasts. Watch the sun

Of course, the resort’s naturalists can enliven the environs, where flowers swirl in dancing halos of golden butterflies. Again, unlike the often glib and not always brilliant Afrikaans guides I’ve encountered, these boys are specialists. Kishan’s focus, for instance, is early-morning nature walks. We explore a termite hill, which he eloquently calls “technically advanced, high-speed real estate.”

As birds zigzag our line of vision, Kishan expounds on their habits and habitats. “But do you know,” he asks, “who understands animal behaviour and the jungle best? Poachers!”

Happily, there has been no poaching in the past 15 years. Nagarhole Tiger Reserve, which falls under India’s prestigious “Project Tiger” has been fiercely guarded. The forest has long been protected, Kishan says

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with irony, for the British, during the Raj, discovered teak in Nagarhole and declared it government protected land. This would seem admirable, but it was only legalised larceny, as the Brits then vandalised the forest for lucrative teak.

I’m intrigued by what look like mammoth mushrooms. They are traditional thatch coracle boats, sunbathing with their bottoms up.

When I’m invited on a mid-morning coracle boat ride, I wonder how these little circular “boats” will accommodate three people: spunky naturalist Shanmugam, the boatman and me. Then we spot 30 villagers packed onto a furiously paddled coracle. An English tourist quips: “Hope they aren’t immigrants...”

Sanjeeve, who specialises in amphibians, shows me the bullfrog pond with its sole survivor, an enormous female who could mate with five males, but sadly is consigned to celibacy, as all her lovers have been consumed by snakes. So she pines alone in a palatial pond whose vegetation is violated by pestiferous snails, migrated all the way from Europe.

I suggest the resort invites French

tourists to eat the snails and Chinese tourists to eat the snakes, although they might both finish off the last surviving frog.

The afternoon boat safari ventures into waters flowing between two tiger reserves, Nagarhole and Bandipur. Lush green landscapes embroider the river’s hems, as fish tack in and out of the water like large silver needles. Birds with slender necks and dainty feet pose on stumps and stones. A pink-tailed stalk, with its flush of pink feathers, stands supremely elegant as a string of birds takes off, beheld by nesting cormorants on the stark trunks of submerged trees.

Suddenly, our guide Narendra spots elephants drinking at the water’s edge. I think: “How fantastic it would be if a tiger came out to drink.” But this seems a tad greedy; the secretive cat just wouldn’t.

Next, Narendra exclaims, “Tiger!”

Indeed. The striped creature in all its majesty makes a dramatic appearance as spotted deer elongate in flight, looking like a flight of arrows. The gold and black stripes

weave in and out of the woods and then shimmer away.

If at dawn the sun seemed a gold coin tossed out of misty gauze, then the setting sun like molten gold thickly daubs the skies. On the horizon, as twilight approaches, ancient trees seem stacked like books covered in a dazed dust of a thousand years.

Next day, on an afternoon vehicle safari, we penetrate deep into tiger territory. This wildlife circuit in the Nilgiris Biosphere, amongst the few knots of forests left in India, once so expansively jungled, boasts the largest Asiatic elephant population (troops of 200 elephants together aren’t unusual) and Asia’s highest density of prey. Here’s where tigers, leopards and wild dogs co-exist.

Burrowing into the forest, where bright yellow flowers fall from trees like golden ringlets and oriels flash up like sprays of gold, we observe, in addition to the natural strew of trees, neatly packed files of teak the British cultivated to fell. Our naturalist Somashekar points us to a peacock and announces, “We’ve

started our safari with the national bird of India. Hopefully we shall end with the national animal.”

We see samba dear poised regally; monkeys misbehave and elephants threaten to. The tiger eludes. They were once so rampant in this jungle that maharajas would sit around shooting tigers from their lodge verandas. Our safari is failing. Then, just before the park’s stringentlyregulated closing time, we hear an alarm call. Our guides with great guile, track, uncover the tiger. Unlike in South Africa where animals are “on display,” here you experience the romance and thrill of the safari, which is the art of tracking animals.

The light fades, the tiger darkens. We mightn’t have seen the rare “black leopard” spotted in these parts, but we’ve seen a “black” tiger! The moment is sublime. Then, the little children that the resort has strenuously attempted to discourage on safari begin to howl-bawl-bellow and terrify the animals. Someone says: “The only excuse for permitting children on safari is to throw them to the tigers.” But park rules strictly say: “Don’t feed the animals!”

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A Scenic Trip on the Verde Canyon Railroad

By Jan Ross

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have traveled First Class on a plane exactly once, but it was the experience of a lifetime. Who knew airline seats could be so big and cushy? And that First Class passengers get much better food than the peons in the back? Aaah... that was the life and I have been hoping to be upgraded to First Class ever since.

In the meantime, my husband and I recently found that First Class on a train trip is pretty fabulous as well.

Heading to Arizona to explore the state in order to write several articles, I found information about a scenic train trip near Sedona, where we would be staying. Always up for an adventure and thinking a scenic train trip might result in some great photos, we arranged our day trip and headed to Clarkdale, Arizona for a scenic day trip on the Verde Canyon Railroad.

Clarkdale is a former copper mining town, founded in 1912 near the Verde River, and over 2,000 feet above the valley floor, with views of the famous red rocks of Sedona.

April - A Scenic Trip on the Verde Canyon Railroad - Jan Ross2 Back in the early 1900s, the first railroad lines were built because there was copper mining in the area.

They were the arteries which connected the communities of the Verde Valley and transported the ore which was the lifeblood for the miners and their families. The United Verde & Pacific Railway originated from Jerome Junction near Chino Valley and, with 186 curves on the short 26 mile stretch, it became known as the crookedest railroad line in the world.

The town of Clarkdale, named for William Andrews Clark, who opened the copper mines, was Arizona’s first company town; it was designed with precision planning and technological advancement far from the norm in the early 1900s. The nicely built brick homes in the town included such modern conveniences as electricity, sewers and copper piping.

In 1911, Clark began construction of the Verde Valley Railroad, which took

250 men and one year to complete.

This was amazing for the time, considering the line included a 680-foot tunnel carved through solid rock and a trestle spanning a 175-foot gorge. The railroad continued to haul passengers and freight even after the mines were closed, and in 1988 Dave Durbano purchased the line with a vision of creating a scenic railroad tour.

The first excursion train of the Verde Canyon Railroad rolled out of the scenic, adobe depot on November 23, 1990. Instead of freight or copper ore, it carried people who were interested in the beautiful canyon where everything from cactus clinging to the sand to soaring mountains make it a fascinating journey.

Today, about 90,000 people a year take the scenic Verde Canyon Railroad to discover the elegance of train travel and the amazing scenery of the area. With all this history in mind, we ventured into the charming depot, which is made of adobe and has a typical southwest appearance.

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The depot includes a gift shop, museum and the Copper Spike Café, where we grabbed a sandwich before boarding the train.

The Verde Canyon Railroad is a very popular outing in the Sedona area.

The parking lot was full when we arrived and people were streaming into the quaint depot to buy tickets.

The train leaves at 1:00 p.m. daily, so passengers should be there by 12:00 — as 400 passengers will be boarded 20 minutes prior to departure. Reservations are strongly recommended as the trains often sell out. Our reservations were made by the railroad’s public relations representatives, and,when we picked them up, we realized we were in the First Class car. We had no idea what First Class included or what the car would be like, but we knew that First Class is always a good thing.

We soon found out that the First Class cars accommodate 24 to 40 passengers on plush, upholstered furniture. Full bar service is available and a wide array of appetizers are complimentary. The Coach cars accommodate 74 passengers on traditional two-person seats on each side of a center aisle, with snacks for sale in each car.

The train tracks follows the Verde River north and west of Clarkdale to the deserted ghost town of Perkinsville and back on a four-hour journey.

We boarded our car and I was immediately in heaven. I settled down on the plush love seat, and decided that train travel was the best sort of travel. Especially if you are in First Class. No tiny airline seat with someone fighting me for the arm rest, no elbows in the head as other passengers shoved their luggage in the overhead bin, no seats reclined into your lap, no dry and tasteless cookies. This was the way to travel.

The soft and comfortable love seats had a low coffee table in front of them, and there were also cushioned seats with a higher table. Bowls of potato chips and bottled water were already set neatly on our table along with napkins and silverware.

One of the first announcements was that there would be a food spread once we got going. Even though we had eaten lunch, we somehow still managed to pack away samples of the fresh veggies and dip, cheese and crackers, chicken drumsticks, and brownies. Drinks, including bottles of wine were available to purchase.

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Not only was this First Class railroad car completely comfortable and relaxing during our scenic journey on the Verde Canyon Railroad in Clarkdale, Arizona, the view outside the window was absolutely spectacular for the entire trip.

There is a private, open-air viewing car for First Class which turned out to be a great place to get photos.

We could relax in the comfort of the closed car, then just stroll out into the open to enjoy the weather and take photos. The area we traveled through was virtually devoid of human occupants. We saw a couple

of dwellings, but the ruins of the tiny settlement of Perkinsville are a sad reminder of how difficult life can be in this area, where there is little transportation and where fresh water is not easily obtained.

This means that the windswept desert and towering mountains are clean, unspoiled and quite lovely. We saw beautiful mountain streams and rivers meandering through deserted landscapes, where the only sound was the quiet noise of the train as it passed through.

We passed over bridges and through tunnels, and it was like taking a trip back to the time of pioneers and settlers who tried to tame this area and failed.

We enjoyed every minute of our scenic train trip and thought it would be particularly wonderful for train-loving kids. The train runs daily all year long, rain or shine, most days of the week, and the striking scenery is different during each season. Ticket prices vary, so check the web site.

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Regent Seven Seas Explorer The Worlds Most Luxurious Cruise Ship

By Lillian Africano

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hough Regent Cruises’ Seven Seas Explorer will not debut until Summer 2016, the ship’s top category Regent suite had already been booked for 14 of the ship’s first 15 sailings back in August. The $10,000-a-night price tag apparently did not deter fans of Regent’s brand of allinclusive luxury as they purchased a cruise experience that was bound to be unique and memorable.

At 54,000 gross-registered tons and at a cost of $450 million, the all-suite Seven Seas Explorer will be the most expensive luxury ship ever built. Carrying only 750 guests, the ship will have the highest space ratios and staff-to-guest ratios in the cruise industry.

The aforementioned Regent Suite (billed as the most luxurious cruise suite ever) is bigger than many houses, it measures 3,875 square feet and includes a spacious balcony, two bedrooms, an expansive living room and a private spa retreat (the first ever on a cruise ship), complete with a sauna, a steam room and a treatment room.

The Explorer’s 55 Penthouse Suites vary in size, ranging up to 626 square feet; each has an entertainment center that separates the living room and bedroom, a marble-top bar, a cozy dining area

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and a luxurious bathroom.

The 140 Concierge Suites measure up to 460 square feet and feature European king-size beds that face the furnished verandas and offer ocean views.

The ship’s 88 Superior Suites share a similar design.

Luxurious accommodations are complemented by gourmet dining.

Joining Regent Seven Seas’ signature steakhouse, Prime 7, is Chartreuse, a new French specialty restaurant which derives its name from the chartreuse-colored glass panels that decorate the room’s walls.

“A luxury cruise experience is incomplete without gourmet dining,” said Jason Montague, president and chief operating officer for Regent Seven Seas Cruises. “With our sights set on building the world’s most luxurious ship, we challenged our design and culinary teams to develop some extraordinary and exquisite dining options for our guests aboard Seven Seas Explorer. The team exceeded that high mark with Chartreuse, an extremely elegant restaurant where the ambiance and cuisine is sure to stir fond Parisian memories, and help create new ones.”

Carrying out the mandate to evoke memories of a Parisian restaurant

along the Seine or off the ChampsÉlysées, the design team at ICRAVE created a curved panel entryway with flooring that resembles a rain-dappled cobblestone street.

A zinc bar top placed atop a softly illuminated frosted glass base sits near a backlit wine display filled with the finest French wines and selections from boutique vineyards of Bordeaux, Burgundy, Champagne and the Rhône and Loire Valleys.

Decorative iron sculpting throughout the bar pays a subtle homage to Paris’s iconic Eiffel Tower; a silverleafed ceiling is interspersed with gold-bordered black lacquered lines to enhance the Parisian motif.

Celebrating French gastronomy, the menu features dishes using both classic and modern techniques and includes such dishes as hand-cut Charolais steak tartare in a hazelnut-Dijon emulsion topped with Perlita caviar d’Aquitaine; roasted Cévennes rack of lamb with rosemary-mint persillade and sugar snap pea sauce; and poached Brittany blue lobster tail glazed with caramelized lobster roe butter on a bed of Sologne white asparagus and Romanesco. The dessert menu includes a frozen Chartreuse parfait with almond crumble and classic savarin cake made with aged Martinique rum and topped with vanilla cream.

Cruise Details about the ship’s third specialty restaurants will be available later. A signature grand dining room and multiple other options (such as outdoor dining) will all feature vintage wines and premium spirits at no additional charge, and each dish will be prepared à la minute and cooked to order.

In keeping with the growing trend of offering guests the opportunity to cook at sea, the Explorer will showcase the Culinary Arts Kitchen, the brand’s first culinary instruction center. It will feature 18 cooking stations with white quartzite countertops and stainless steel accents, top-of-the-line induction cooktops, stainless steel sinks and a comprehensive collection of additional cooking essentials. Guests attending classes will receive individualized instruction and authentic hands-on training, as they cook from their personal workstations.

The instruction will cover such topics as healthy cooking, fish and shellfish preparation, perfect food and wine pairings for entertaining, delectable mini-desserts and high-heat grilling; there will be classes inspired by the destinations visited by the ship.

Also new is the Meridian Lounge, a stylish entertainment venue featuring taupe leather furnishings and dark wood accent tables, a curved bar with an antique silver finish and back-let alabaster top and a rosewood parquet dance floor which leads to an intimate stage that will be used for live musical performances.

Seven Seas Explorer will embark on its maiden voyage from Monte Carlo on July 20, 2016 and sail 10 destination-rich Mediterranean itineraries before traversing to North America, making a 16-night Atlantic Retreat voyage from Rome to Miami. From Miami, the ship will make a 14-night Serene Islands roundtrip voyage on December 4, followed by a 10-night Caribbean Dawn roundtrip on December 18. The ship will ring in the New Year with a 16-night Grand Canal Crossing from Miami to Los Angeles, with stops throughout the Caribbean and Central America.

For more information, call 1.844.4REGENT (1.844.473.4368), visit www.rssc.com/ships/seven_ seas_explorer/ or consult a travel professional.

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Amber Cove

A New Spot of Caribbean Blue for Cruisers

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By Dana Rebmann

oing somewhere for the first time holds a special allure for many travelers. Discovering a place for the first time is often memorable and can lead to more trips over time. For well-traveled Caribbean cruisers, new has been tougher to come by, until now. Amber Cove is the Caribbean’s first new cruise destination in nearly 10 years.

The new port marks the return of regularly scheduled cruise ships to the north coast of the Dominican Republic after an almost 30 year absence.

Eight different cruise lines including Carnival, Princess, Holland American and newcomer Fathom™, are expected to deliver an expected 350,000 guests to the Dominican Republic’s Puerto Plata area during the first year alone. Ships are expected to empty when they dock at Amber Cove. Curious cruising minds want to know what lies ashore.

The answer is quite a bit; 25 acres to be exact. More than enough to make a day of, actually. Along with the expected shopping, food and beverages, the Aqua Zone offers a large pool and water slides; there’s also a playground nearby. There are hilltop and over-the-water cabanas, with an assortment of water toys available to rent. And did I mention there’s a zip line? The only thing missing is a beach.

Puerto Plata Shore Excursions Relaxing for a day at Amber Cove will attract some, but for cruisers who prefer getting out and about, there are more than 40 shore excursions to choose from when visiting Puerto Plata, covering a variety of interests. A behind the scenes tour and tasting at local rum maker Brugal offers fans a chance to

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purchase drinkable souvenirs at low cost. City tours will cover history, the waterfront and the town center.

Sandy beaches and blue water are bound to be a popular option as well.

Though colorful Caribbean scenery found at nearly every turn creates the illusion of a picture perfect life in the tropics, the reality is that many North Coast Dominican Republic residents struggle with poverty. The average household income is less than $6,000 and a reported three million Dominicans don’t have access to piped water.

Rather than ignore it or try and hide it, opportunities have been created so cruise guests can understand it first hand and, even better, actually do something about it.

An open-air safari-type expedition excursion takes passengers to the rural home of a local farmer in the hills above Puerto Plata. The small four-room house is home to six people. Light (and possibly rain) streams through knot holes and cracks where the uneven boards don’t quite fit together. The outside shower requires the use of plastic buckets. It’s an eye-opener for many visitors. The tour operator sponsors a number of schools in the community, so cruisers also get the opportunity to peek in working classrooms.

While guests on most cruise ships have just one day to check out Puerto Plata, visitors who come to town with new cruise line Fathom™ will have four days to learn intimate details about the area. Their time in town won’t fit the definition of typical cruise vacation days.

Fathom™ guests will see a side of the Dominican Republic other visitors don’t get to see, because they’re willing to roll up their sleeves and get to work. It’s

Cruise

a different kind of cruise for a different kind of traveler who not only wants to see the world, but do their part to make it a better place.

Making chocolate at Chocal On Ground Impact Activities In Puerto Plata, Fathom™ has organized opportunities for its passengers to do community service

work. They’ve done all of the legwork and made it easy for visitors to work alongside locals, make friends and make an impact. Instead of lying on the beach, vacation days can be spent making water filters, working with local school children or helping a group of entrepreneurial women using artisanal chocolate to create jobs in their community.

Chocal chocolate

Fathom™ itineraries leave a comfortable amount of room to breathe and explore. Time is set aside in the journey to enjoy local cuisine, learn about the culture of the Dominican Republic or simply relax.

Sailings to Amber Cove begin in April 2016. Cruises to Cuba are scheduled to begin a month later in May. It appears Fathom has found a way

to make service work easily accessible, safe and enjoyable for travelers of all ages. It might also change the way some people define a good vacation.

Dana Rebmann was part of an international group of media invited to see Amber Cove and Puerto Plata, but as always her thoughts and opinions are her own.

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Rocktoberfest in Rock City, GA

By Kaitlyn Phillips

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here is a nip in the air and leaves are changing; fall is officially upon us! With this fantastic season comes some delightful traditions: pumpkin patches, corn mazes, festivals and costumes. What you may not typically think of when you think “fall” is Rock City, Georgia.

More specifically, Rocktoberfest.

Rock City sits on top of Lookout Mountain, which straddles the Tennessee/Georgia border. On a normal day, you can walk through the rock structures, struggle through narrow spaces like “Needle’s Eye” and “Fat Man’s Squeeze”, find some gnomes hanging out in their village, and wander through the Fairyland Caverns, which bring fairytales to life. From one peak, you can see seven states at once.

There’s a flag on the landing for each state represented: Tennessee, Georgia, Alabama, the Carolinas, Virginia and Kentucky.

You can also pose for pictures in front of a waterfall coming out of Lovers’ Leap, a cliff where a Native American couple met their demise. After telling the young woman and man they couldn’t be together, the tribe threw the man to his death. Not wanting to live without him, the woman jumped after him. Rock City also has a swinging bridge, a deer park and several restaurants and shops.

However, Rocktoberfest is something special. The grounds are decorated with fall classics like pumpkins and garlands of leaves. German music plays through the overhead sound system while you traverse around.

Characters in full costume, such as the Troll King, interact with children and tell stories of German lore. The restaurants serve traditional German meals and beer; even polka lessons are available! All of these events are in honor of Rock City’s founders,

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German immigrants Freida Utermoehlen Carter and her husband, Garnet Carter.

One bar was offering free wine samples (up to five!) so of course, I partook. The wines were from Georgia Winery, a local vineyard near Lookout Mountain. I tasted the Chattanooga Blush, a sweet wine that was named “Best of Blush” twice in the Wines of the South Competition. It was delightful! I also sampled Georgia on My Mind, a white wine with hints of peaches. It is the most awarded wine for Georgia Winery. This was quite tasty as well.

Rocktoberfest runs every weekend through October, but if you can’t make it, Rock City hosts many other events throughout the year.

November through January marks their holiday season and includes the Enchanted Garden of Lights; in March, visit Shamrock City for an Irish flair (and more beer!); and all through the summer, they put on Summer Music Weekends.

Whether you’re on a first date, bringing the whole family, or have been married for fifty years, there’s something at Rock City for everyone!

Take my advice and wear comfortable walking shoes during your visit.

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Put a Pin in it

By Debbie Stone

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o say that Carmel-by-the-Sea is dog-friendly is an understatement. The famed California central coast town, rated the #1 Dog Friendly Town in America, welcomes man’s best friend with open arms.

Pet owners and their canines can dine together al fresco on many of the local restaurants’ patios, and numerous stores have water bowls outside their doors, making it convenient to satisfy Fido’s thirst as you stroll the streets. Snacks are also readily on hand as shopkeepers happily dispense doggy treats to well behaved canines. At Carmel Beach, you and your pup have more than enough space to roam, sans leash. Come nighttime, caninefriendly accommodations abound among the forty plus boutique inns, B&Bs and distinctive hotels. At the Cypress Inn, for example, which is partly owned by ardent animal lover/ actress Doris Day, pet owners can bring their furry pals into their hotel rooms, enjoy happy or “yappy” hour, doggy turn-downs and even high tea together in the lobby. It’s a veritable who’s who of breeds, sizes and personalities, and surprisingly everyone gets along – four-legged

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creatures as well as two!

adorn most houses.

You’ll find plenty to do in this world-renowned destination, with or without Fido at your side. Though only one square mile, tiny Carmel-bythe-Sea has evolved into quite the hot spot with big-city offerings of art, theater, music and dining. The best way to explore the community is to abandon your car and experience it on foot. You’ll probably get lost once or twice, but that’s half the fun, plus it’ll help you discover some of the town’s quirky traits.

You might also observe there aren’t any chain restaurants or chain stores in town. And if you plan to wear high heels that are more than two inches in height or with a base of less than one square inch, city law requires you to get a permit from City Hall.

This rule, however, is not enforced by local police, but is on the books due to the uneven, cobbled surface of the pavement and perhaps as protection against possible lawsuits.

Up until the late 1980s, there was even a prohibition against selling and eating ice cream on public streets.

Thank one-time mayor Clint Eastwood for overturning this unpopular ordinance. Though he no longer serves in this political capacity, the veteran actor/director/ producer still maintains a presence in the area as one of the owners of the Carmel Mission Ranch Hotel & Restaurant.

As you walk around this picturesque enclave, you’ll note an absence of addresses, parking meters or streetlights, as well as sidewalks outside of the downtown commercial area. Blame it on Carmel’s founding fathers, who nixed the practice of house-to-house mail delivery, not wanting to see their village become urbanized. To this day, residents must get their mail from post office boxes at the local post office. As for getting directions, visitors receive cross streets and descriptive landmarks or they’re told to look for the often legendary names that

Wandering through town, you’ll quickly realize that Carmel-by-theSea doesn’t appear to be laid out in an organized manner. It’s a rabbit warren with its meandering passageways and hidden courtyards

– 42 in total. This, too, was purposely done by design nearly a century ago. The intent of developers James Franklin Devendorf and Frank H. Powers was to create a bohemian village - a retreat for artists, writers and professors – that was truly pedestrian friendly.

Supposedly, only a few blocks in the one-mile square area are without passageways connecting one street to another midway. There are even cutaways in Ocean Avenue, the town’s “main drag,” allowing people to pass through the planted center divide.

Each of the passageways and courtyards have their own distinct personality and special flair, adorned by wrought-iron railings, lanterns, intricate woodwork and Spanish tiles. Discovering these nooks and crannies is akin to being on a treasure hunt, where pleasurable surprises await in the form of eclectic shops, colorful galleries and intimate cafes. Those of particular note include La Rambla Court, framed by a 1920s stucco building with wooden stairs, handsome wrought-iron light fixtures and iron grillwork at the windows and

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Stroll Sip and Savor the Delights of Storied Carmel-by-the-Sea balconies; the Tudor-style Court of the Golden Bough, once the site of the Golden Bough Theatre; Court of the Fountains, a mecca of antiques, art, restaurants, spas and stores surrounding a lovely central fountain; and El Paseo Courtyard, an enclave covered in terra-cotta tile where you’ll find a whimsical sculpture of two figures who are in the act of curtsying and bowing to one another. A nearby plaque credits the 1928 work to artist, Jo Mora.

One of my favorite passageways, Secret Garden, is filled with stone statues, wind chimes, fountains and an array of plants. You enter on one street and come out on another, at Pilgrim’s Way, the town’s cherished community bookstore.

If you prefer some narration during your exploration, sign up for a tour with Carmel Walks. The highlyacclaimed guided walks take you through the various pathways and courtyards, as well as by awardwinning gardens, historical buildings

and enchanting storybook cottages.

Your guide will regale you with information about Carmel’s roots and its illustrious characters such as Robert Louis Stevenson, Jack London and Robinson Jeffers, as well as its quaint customs. You’ll also learn why the city is considered an architectural jewel, featuring French, English, Austrian and American Craftsman influences.

Visitors are most enamored with Hugh Comstock’s “Dollhouse Tudor” homes, complete with rolled eaves, steeply pitched roofs, rounded doors and elfin stone chimneys. Such gingerbread cottages, as the often photographed Tuck Box teahouse and the iconographic Hansel House, make one feel as if he/she has been plunked down in the middle of a fairytale. Tourists are also smitten with Michael J. Murphy’s little Victorians with Craftsman embellishments that dot the town.

Back in the 1920s when Murphy sold his homes, these dwellings went for

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about $100, lot included. These days, they’re worth millions.

Other renowned architects, including Frank Lloyd Wright and Frank Wynkoop also made their mark on Carmel. Wright’s Clinton Walker House is built on a ragged jetty on Carmel Beach and resembles the prow of a ship. This organic structure, which the architect called his “cabin on the rocks,” is wrapped in indigenous Carmel stone, and its terrace and living room jut out into scenic Carmel Bay. The Butterfly House, designed by Wynkoop, is perched on the rocks almost at the water’s edge, looking very much like its winged namesake. Located on Scenic Drive, these homes and others in the area boast a postcard setting comprised of a pristine white sand beach, craggy cliffs and gnarled Cyprus trees.

As a longtime art colony and haven for artists of all persuasions, the town is a magnet for art aficionados who relish touring the dozens of galleries in existence. The Carmel Art Association is also worth mentioning, as it is the second oldest art cooperative in the country. Founded in 1927, it showcases the work of more than 100 professional local artists. And then there’s the Carmel Sunset Cultural Center, a state-of-the-art performing arts center bringing a wide range of world-class music, theatre and dance productions. The building, which began as a public school in 1926, is notable for its stunning Gothic architecture and incredible acoustics.

When it comes to dining, Carmel-bythe-Sea is heaven for gourmands and

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for those who simply appreciate a great meal in a memorable ambiance.

There are many high quality establishments, featuring a range of international, regional and local cuisines, which benefit from their proximity to the abundance of fresh ingredients provided by the Monterey Bay and Salinas Valley. To get a good overview of what the town offers, join one of Carmel Food Tours’ guided culinary and wine walking experiences. Owner Staci Giovino, a self-confessed foodie, started the company in 2012 with the desire to help visitors and Carmel residents alike enjoy the best “off-the-beaten-path” food and cultural experience possible. She researched the most interesting and delicious options available in the community, while studying the history that makes this locale so creative and vibrant.

On Giovino’s Carmel-by-the-Sea Gourmet Food Tour, you’ll sample specialties from seven unique eateries, gourmet food stores and wine tasting rooms, while getting to interact with chefs, restaurant owners and wine specialists.

Highlights include Braised Kobe Beef and Polenta Cake at legendary Anton & Michel; Caprese Salad at the rustically chic Affina Food and Wine;

Travel Spinach Gnocchi at Casanova’s, purportedly Carmel’s most romantic restaurant with its authentic Van Gogh’s table; and North African Lamb Meatballs at Terry’s Lounge in the Cypress Inn. Olive oils and balsamic vinegars are the focus at Trio Carmel, where your taste buds come alive with such combos as cinnamon and pear infused balsamic with a blood orange oil or lemon and mushroom balsamic with mushroom and sage oil. Caraccioli Cellars gets top marks for its sparkling wines, particularly its 07’ Brut Cuvee. The final stop on the tour is Lula’s Chocolates, most popular for its Sea Salt Caramels among other decadent delights.

technique. John, who is also a licensed massage therapist, did wonders for my “travel knots.” I left rejuvenated and recharged, ready to discover more treasures in this celebrated seaside village.

If you go:

For all things Carmel: www.carmelcalifornia.com.

If wine is your thing, make sure to take the self-paced, self-guided Wine Walk, which visits fourteen tasting rooms. Wine Passports are available at the Carmel Chamber of Commerce Visitor Center, allowing you up to four one-ounce pours at your choice of any nine of the fourteen establishments. Most of the wines you will sample come from small lot estates, family-run and sustainably operated wineries in the region.

It’s easy to unwind in this village by the sea, but if you need any assistance, there’s always a trip to the day spa for a relaxing massage or body treatment. You won’t go wrong at top-rated Kush Day Spa, where owners John and Monica Jertberg have created a tranquil haven tucked away in one of the town’s most serene courtyards. I highly recommend the Warm Stone Massage, where heated stones are placed on your body and incorporated in the massage

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uxe Beat Magazine was lucky to hear from acclaimed Executive Chef Tim Keller.

He shares with us his views on the holidays and treats us to some of his favorite recipes.

When I think of past and future holidays it’s the food that comes to mind first. I’m sorry loved ones!

I love you, but I also LOVE my Mother’s Christmas cinnamon rolls and Aunt Roz’s Hanukkah Latkes.

Truly the holidays are about sharing.

Sharing this special time with family and friends and enjoying each other’s traditional culinary delicacies. I suggest traveling and sampling as many different holiday foods as possible; each one is historically significant and fabulously delicious!!

I think that’s why I live like I’m always on holiday; I love to share!

I believe most people who enjoy the arts typically enjoy sharing.

Painters, composers, chefs and other passionately creative friends all share a common bond: We create to share. The seasons and holiday spirit enhance the creativity of artists and chefs alike.

I write this article pertaining to holiday foods and recipes as I look out the window of my Oregon home and gaze at the autumn rain. I nestle down a little further into my chair and think of the fondness I have for this time of year. The time of year when we’re hanging out in sweaters, lighting toasty fires and opening bottles of delicious red wine.

The Northern air is intoxicating, too!

Smell that (long slow inhale through the nose); that’s the smell of Oregon Forest and Pacific Ocean, loam and wet straw. My mind instantly visualizes culinary treasures gathered by horseback, such as pheasants, duck and geese, wild boar, salmon and truffles. I think of a spectacularly long buffet in a king’s ballroom, where knights escort princesses to a table lined with the finest linens, silver goblets, bowls of fresh fruits and the most exquisitely prepared foods.

What is it about the changing leaves and weather that curve our appetite toward flavors of mushrooms, leeks and fiddlehead ferns? We want to cuddle with our foods, and comfort foods are, well, comforting. We begin to look forward to the holidays and make our yearly plans. We eagerly await the traditional dishes from our families and inspired chefs from around the globe.

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Holiday

Holiday Spotlight with Chef Tim Keller

By Timothy Keller My first holiday experience happened when I was five, when my grandmother arrived for Christmas Eve. She entered with packages of filet mignon, Belgium chocolates, Camembert and Kielbasa. She had thickly sliced bacon from the butcher and fresh bunches of tarragon and parsley. I helped her carry in many other bags of fresh vegetables and spices, many of which were piquing my interest nearly as much as the large wrapped presents.

I knew very little regarding these types of food then, as I was perfecting layered Slurpees and

cream-less Twinkies. I was learning how to lick a candy cane as sharp as a sushi knife and unroll my mother’s cinnamon rolls into one continuous piece. I may have lost quite a few raisins into the couch.

My mother began arranging platters of cookies, cinnamon rolls and other homemade pastries on the tables.

She placed bowls of pistachios, walnuts and peanuts in various locations throughout the house.

The festivities were in full swing when Elvis’s “Blue Christmas” was interrupted by the door bell; it was my Uncle Bill and Grandmother Jean.

They brought stuffed eggs, ham, salads, baguettes, Perrier, wine and champagne. My Grandmother held a box containing See’s Candy, German chocolate cake, apple tarts and pumpkin pies. We placed them on the tables near my mother’s platters. More guests arrived and more platters were presented.

As the Christmas party gathered near the decorated tree, I noticed

nearly all were kissing, talking, hugging, laughing and...eating! I was engaged in conversations, too, from time to time, but mostly I grazed from one table to the next. Fully immersed in the flavors of my family’s traditional Christmas snacks, I noticed my mother serving and my father mixing cocktails. My family was creating a magical holiday home–or perhaps, my first restaurant inspiration!

I had forgotten about Christmas and Santa Claus on that afternoon, and I was truly in a state of holiday bliss.

Never before had I had such a wonderful assortment of delicious holiday foods. To be able to compare the chocolates, caramels and pie crusts for the first time was a pivotal moment in my life.

Of course, being a kid, I gravitated towards chocolates and fizzy drinks, but the filet mignon was the tastiest gift of all. That was my first bacon wrapped filet with béarnaise, and I never looked back!

Every day should be special, but for me, holidays are the oldest, most sacred family celebrations and deserve the utmost attention.

Sure, I’ll take another slice of holiday, thank you.

Food enhances our enjoyment of life; life enhances our enjoyment of food!

Happy Holidays.

2014 Vintage Cuckoo’s Nest Syrah Lees Crackers

2 cups Cuckoo’s Nest cab franc lees 2 tablespoons yeast ½ cup water ¼ cup honey 2 tablespoons salt 4 cups bread flour 2 cups Blue Cheese 2 cups chopped candied walnuts (see candied nuts for method) Place the lees, water, yeast and honey in small mixer and mix on low for 1 minute. Add the salt and bread flour, mix and knead for ten minutes. Add the walnuts and blue cheese and mix for 2 minutes.

Place dough in lightly oiled bowl and let double in size. Preheat oven to 350 F. Place the risen dough onto an oiled ½ sheet pan and let fise for 20 minutes. Place dough on center rack and bake for 25-30 minutes or until light brown.

Remove from oven and let cool.

Once cool, cut the bread into three, wrap and freeze overnight.

Pull 1 of the 3 strips of bread from the freezer and place on a large cutting board. Let the bread slightly defrost to avoid cracking and thinly slice. Place Back into a 350 F oven and toast until crispy, approximately 10 minutes. Avoid any browning as this will lose some of the tartness of the lees. Let the

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pear and reduce in a small sauce pan. Continuously skim until the pear juice is clear. Reduce on low-medium heat until the juice has thickened and starts to bubble rapidly. Avoid any coloration or caramelizing to ensure a bright, fresh pear flavor and chill. In another small sauce pan add the lavender syrup ingredients and thicken for approximately 5 minutes, strain and chill. To serve, muddle 1.5 ounces fresh pear and mix in a prepared shaker with the Aviation gin, St. Germain, Royal Riviera pear syrup, lavender syrup and Meyer lemon juice. Shake vigorously and strain into a chilled lavender sugared martini glass.

Harry & David New York Style Chocolate Cheesecake Bon Bons slices cool and wrap tighly until served.

Roasted Holiday Nuts with Herbs D’Provence

1lb mixed nuts* 2 tablespoons honey 1 tablespoon fine kosher salt 1 ½ tablespoons herbs d’provence ½ cup granulated sugar Preheat oven to 350 F. Measure out the ingredients. Have a small clean bowl for mixing. Place the mixed nuts into the oven for 13-15 minutes until golden brown. Place the hot toasted nuts into the small bowl, drizzel the honey in and completely cove the nuts. Using your finger tips, pinch and grind the herbs d’ provence into the bowl

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and evenly disperse. Lastly, add the sugar and toss until the sugar no longer sticks. On a clean flat surface, spread the “candied” nuts out to dry. Once dry and cool, which only takes a few minutes, place into an airtight conainer until served.

Yields 8-10 induvidual portions, or enough to stock the bar for the night!

Royal Riviera Pear Martini

Harry and David Royal Riviera Comice Pear with Oregon Gin served up with a hint of floral lavender 2 each Harry & David Royal Riviera Comice Pears (1 for juicing, 1.5 ounces for muddling)

For the lavender syrup: 2 ounces purified water 2 ounces granulated sugar smidgen dried lavender For the Lavender Sugar: 4 Tablespoons granulated sugar 1 pinch ground dried lavender For the cocktail: 1 and ½ ounces fresh Harry & David Royal Riviera Comice Pear 1 and ½ ounces Aviation American Gin ½ ounce St. Germain ½ ounce Harry & David Royal Riviera Pear Syrup ¼ ounce fresh squeezed Meyer lemon juice Juice and strain one Harry & David

1 each 2# Harry & David New York Style Cheesecake 26 each Harry & David Dark Chocolate Truffles (reserve 20 for Coating) 1 cup Fine Crushed Moose Moose (choose any favorite flavor) Place the Harry & David Cheesecake (defrosted) into a medium sized mixing bowl. Place 6 Harry & David Truffles in a small microwave safe container and microwave for 40 seconds. The truffles will not be totally melted, stir with a spoon until the consistency is very smooth. Add the melted chocolate truffles to the cheesecake thoroughly mix and refrigerate overnight. After the bon bon mixture has thoroughly chilled, roll into ½ ounce balls and refrigerate for at least 10 minutes.

Holiday 4 pears on a microwave safe plate, cover tightly with plastic wrap and microwave for 9-10 minutes. Leave cover and let sit for an additional 10 minutes. Cut small hole in wrap and chill. Finish the remaining four pears using the same method.

Meanwhile place the remaining 20 Harry & David Dark Truffles into a microwave safe bowl and microwave for 1 minute. Again the truffles will not be fully melted, stir until the chocolate is shiny and smooth. Wash hands well and be ready to get messy! Cover your hands with the melted chocolate and roll each bon bon with gentle cupped hands, adding chocolate as needed. Let the melted chocolate run off each bon bon while holding them loosely with your fingers and place on parchment paper. While the chocolate is still “wet”, sprinkle a little crushed Moose Munch on top of each bon bon.

Once the bon bons have cooled slightly and the chocolate is hardening, chill. These bon bons last well tightly wrapped and refrigerated.

YIELDS: 55, ½ ounce bon bons

Harry and David Turkey And Apple Cranberry Walnut stuffing En Croute

½ box and Harry and David Apple Cranberry Walnut Stuffing 2 ½ cups Chicken Stock 1ea Tbl Italian Parsley (chopped) 1oz Melted Unsalted Butter ¼ tsp Kosher Salt Pinch Ground Black Pepper 1ea Harry and David Turkey Sampler (these are pre-cooked and sliced) 1ea Puff Pastry Sheet 14×18 2ea Egg Yolks In a medium sized bowl gently mix all the ingredients, but the turkey.

Next carefully cut apart the sliced Harry & David Turkey and lay each slice onto a flat surface. Evenly disperse the Harry & David Stuffing mix onto each slice of turkey and stack on top of each other. Wrap the layered turkey tightly with plastic wrap and freeze. Preheat oven to 375 and prepare roasting pan. Lay the puff pastry on a flat surface and be surface near the baking sheet.

Un-wrap the layered turkey and place on top of one end of the pastry, leaving 2 inches from edge of the layered turkey. Pull the puff pastry sheet over the layered turkey and tuck under to meet the other end of the pastry. With your hands “mold” the pastry onto layered turkey while trying to remove any excess air or open space. Crimp the unsealed edges and decorate if desired. Brush the egg yolk onto the pastry and bake convection for 30 minutes or dark golden brown. Let cool and set for 10 minutes, slice and serve.

Makes: 12 servings or 60 samples

Once the pears are cool, fill with the Harry & David Milk Chocolate Moose Munch. Place the pears on a microwave safe plate, cover and microwave for 2 minutes to warm.

Drizzle warm Harry & David Caramel Sauce over the pears and garnish with the Harry & David Praline Pecans and mint.

Yields: 8 servings or 50 samples

Harry and David Dark Chocolate Moose Munch Cookies Harry and David Milk Chocolate Filled Royal Riviera “Poached” Pears with Caramel Sauce and Praline Pecans

Harry and David Milk Chocolate Filled Royal Riviera “Poached” Pears with Caramel Sauce and Praline Pecans 8 ea. Harry and David Royal Riviera Pears ⅓ Cup Fresh Lemon Juice 1 ½ Cups Granulated Sugar 2 Cups Harry and David Milk Chocolate Moose Munch 11 oz. Harry and David

caramel Sauce 3 oz. Harry and David Praline Pecans 8 ea. Mint Sprigs Peel the Harry & David Royal Riviera Pears and place in a medium mixing bowl with 2 tablespoons lemon juice completely covering the pears. Next core the pears from the bottom leaving the stem attached. Place back in bowl and add the remaining lemon juice into each core and covering the pears thoroughly again. Add the sugar and carefully coat the pears. Place

8 oz Softened Unsalted Butter 1 and ½ C Light Brown Sugar ½ C Granulated Sugar 1 t Baking Soda 1 t Kosher Salt 1 T Vanilla Extract 2 ea Whole Eggs whipped 2 and ¼ C All Purpose Flour 1 ea 10oz Bag of Harry and David Dark Chocolate Moose Munch Cream the butter and the sugar. Mix in the baking soda, salt and vanilla. Add the eggs and mix. Add half the flour and lightly mix until just incorporated.

Add the other half and mix, but not fully incorporated. Add the Moose Munch and finish mixing. Chill overnight and bake at 350 degrees.

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Seasonal Splendor at The Omni Grove Park Inn

By Sandra Chambers

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estled between the Blue Ridge Mountains and Great Smoky Mountains, this 100+ year-old, AAA Four-Diamond resort hotel is known for its elegance and southern charm. While every season is spectacular at the Omni Grove Park Inn, the winter holidays kick it up a notch with special events such as the National Gingerbread House Competition, delicious holiday dining, live music and festive decorations.

The holiday charm begins at the icicle-decorated guardhouse, followed by a driveway lined with illuminated trees. Inside, the Great

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Hall is dressed in glittering seasonal colors with columns wrapped in colorful garlands and a towering magnolia Christmas tree. In addition to the main tree in the Great Hall, 80 decorated trees can be found throughout the property. Crackling 36-foot-wide stone fireplaces at both ends of the Great Hall invite visitors to grab a rocking chair and warm up with some hot chocolate or a signature cocktail.

The 23rd Annual National Gingerbread House Competition

One of the unique annual holiday displays at The Omni Grove Park Inn

includes hundreds of remarkable works of edible art from the National Gingerbread House Competition, which will be held this year on November 16, 2015. This annual event has grown over two decades and has become one of the featured holiday traditions at The Omni Grove Park Inn. The contest draws more than 200 entries from every state vying for the Grand Prize of more than $7,500 in cash and prizes. Guests staying at The Omni Grove Park Inn, as well as the general public, can view a selection of gingerbread houses on display from November 18th through January 1st.

Travel

granite boulders from the mountains, it took 400 men, working 10-hour shifts, six days a week, to complete the construction of the Inn just three days shy of one year. The Grove Park Inn officially opened July 12, 1913, with Secretary of State William Jennings Bryan, delivering the keynote address and proclaiming that the Inn “was built for the ages.”

Since that time, The Grove Park Inn has hosted a long list of celebrities, inventors and ten US presidents. The distinguished guest list has included: John D. Rockefeller, Harry Houdini, Thomas Edison, F. Scott Fitzgerald, Will Rogers, William Shatner and President Barack Obama, among others.

Other holiday specials include visits from Santa, holiday and history tours, holiday movies and The Omni Grove Park Inn’s very own Employee Christmas Choir, which has been offering daily holiday carols for the past twenty years. The Holiday Chorus performs each weekday at 1 p.m. beginning December 1st.

History of The Grove Park Inn

In 1909, Edwin Wiley Grove, known as the “Father of Modern Asheville,” purchased 408 acres in north Asheville, North Carolina, including what would become The Grove Park Inn’s location. With only mules, wagons and ropes to haul giant

Just before the Inn’s centennial celebration in 2013, it underwent a major $25,000,000 renovation that included a complete redesign of the Great Hall, a renovation of all guest rooms in the Vanderbilt wing and new dining outlets including the Edison, an innovative bar and restaurant focusing on local brew, handcrafted cocktails and Southern comfort food with a twist. The Grove Park Inn officially became a property of Omni Hotels & Resorts on July 1, 2013.

Holiday Relaxation Awaits at The Omni Grove Park Inn Spa

Rated one of the top 20 resort spas in North America by Condé Nast Traveler, the 43,000-square-foot subterranean spa at The Omni Grove Park Inn has twenty water features, including

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Travel

numerous mineral-based pools, waterfall pools, underwater music and cavernous rock walls and arches.

The outdoor terrace whirlpool that overlooks the snow-covered mountains this time of year is almost a surreal experience. Schedule one of the spa’s signature services such as the “Mountain View Massage,” offered year-round in their outdoor pagoda overlooking the breathtaking Blue Ridge Mountains.

Another signature treatment, “Fire, Rock, Water and Light,” is a rejuvenating full body exfoliation, softening soak, healing body masque and Vichy waterfall massage. Even if you’re not staying at the Inn, day passes to the spa can be purchased for weekday visits Monday through Thursday. Holidays and weekends are reserved for hotel guests only.

Exquisite Dining at The Omni Grove Park Inn

Asheville, North Carolina, is recognized for its innovative culinary scene, and restaurants at The Omni Grove Park Inn live up to that reputation. The Vue 1913 offers an American twist on European style food, while the Blue Ridge, a farm-totable artisanal buffet overlooking the

majestic Blue Ridge Mountains, offers a Friday night Seafood Buffet, Saturday night Prime Rib Buffet and a phenomenal Sunday Brunch. The newest restaurant, the Edison, features an amazing menu of small and large plates, craft ales and tantalizing desserts. I can personally recommend their sweet soy ginger honey chicken wings, their cheese and preserves plate and their large plate of shrimp and grits. Desserts are downright decadent at the Edison. Choose from among manchego cheesecake, a chocolate lava cupcake, a chef’s bucket of ice cream with local stout, chocolate ice cream, caramel drizzle and a brownie crouton, or, my recommendation: their open face apple pie with candied bacon and cinnamon ice cream.

The Grove Park Inn & Resort is truly an amazing destination any time of year, but the holidays add that special touch of glamour and childhood-like wonder that will have you returning year after year to celebrate this magical season of the year.

To learn more go to: www.omnihotels.com/hotels/ asheville-grove-park.

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Kringle Capitol of the World Racine Wisconsin

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By Jan Ross

Kringle is a Scandinavian pastry, a sort of Nordic pretzel, which can be filled with a variety of sweet options. From strawberry cheesecake to apple to pecan, this pastry is available in just about every flavor. Hand rolled from Danish pastry dough which has rested overnight, the sheets of flaky dough are layered, then shaped into an oval, filled with fruit or nuts, and then baked and iced. A typical Kringle is a large, flat oval measuring

approximately 14 inches by 10 inches and weighs about 1.5 pounds.

Wisconsin has historically been a center of Danish-American culture, so it makes sense that the Kringle was designated the Official State Pastry in 2013. Racine, a charming small town located on the shore of beautiful Lake Michigan has long been a location to seek out this delicious treat. The pastry was first introduced to Racine in the late 1800s by immigrant Danish bakers,

Sweet Treat

architecture; an amazing art museum and zoo; and the historic Wind Point Lighthouse. The lake provided area residents and tourists with plenty of opportunities for fishing, canoeing, kayaking, and other watersports, and area restaurants provide any international delicacy you can imagine.

All of this makes Racine a perfectly lovely place to visit but we were there primarily for the Kringle.

Before we could indulge in our first taste of Kringle, we checked into the delightful and family-friendly Harbourwalk Hotel, which is located right on the Lake Michigan waterfront with a wonderful view of the lake. We were traveling with our daughter, son-in-law, and nine-yearold grandson, so we appreciated our comfortable marina-view rooms, the great indoor pool and the easy access to area attractions.

and as the town was home to more Danes than anywhere else in the country, there are more Kringle bakeries in Racine than you will find anywhere else. Unofficially designated the Kringle Capitol of the World, Racine today has five bakeries offering different varieties of Kringle, so you can sample until you find the perfect combination.

My family recently paid a visit to Racine to enjoy the lovely beaches, parks, and trails; Frank Lloyd Wright

After settling in, we took a short walk to nearby North Beach, Wisconsin’s first beach to be designated as a Certified Blue Wave clean beach by the National Clean Beaches Council. We were astonished to see 50 acres of clean sand and clear, blue water in the middle of a city!

Free parking, lifeguards, a great kids playground, volleyball courts, concessions and a wheelchair accessible walkway, meant there were plenty of people on the beach enjoying this great location.

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There was even a family of ducks enjoying the beach and the beautifully clear water of Lake Michigan.

In the late afternoon, we spent some time in our indoor pool at the hotel, then dressed and walked along the walkway by the marina to nearby Reefpoint Brew House. We were interested in some local brews, great food and a great view, and we

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experienced all of these at this popular, local restaurant.

On our way out of town the next day, we stopped at the beautifully maintained Wind Point Lighthouse.

This lighthouse is one of the oldest and tallest still operating on Lake Michigan. Built in 1880, the huge fog horns could be heard 10 miles out into Lake Michigan and the Fresnel Lens used dozens of glass prisms to

create an immensely powerful light.

Fuel for the light had to be carried by the lighthouse keeper or his assistants up 144 iron steps every day, and the lens had to be cleaned daily.

We strolled around the meticulously maintained grounds, then took a tour which included the history of the lighthouse and the daily life of families who lived there.

The highlight of our visit to Racine was, of course, the Kringle. A number of bakeries make the pastry, but Lehmann’s Bakery was voted the best in Racine, so how could we pass that up? Made fresh daily and shipped all over the country (you can order on their web site), their Kringles are offered in 36 flavors with a variety of fruit, nut, and gourmet fillings.

Lehmann’s is a complete bakery, so

Sweet Treat

they also had plenty of goodies on display in their case. Cookies, cupcakes, eclairs, and other delights vied for our attention.

But we were all about the Kringle.

It was a tough choice with so many different fillings. We ended up with strawberry cheesecake because how can you go wrong with strawberry and cheesecake? Our first Kringle

was delicious, fresh, and flaky – the perfect pastry.

Now that we have tasted Kringle, we will either have to order some online or return to Wisconsin in the very near future.

If you are in the area, don’t pass up this unique and delicious culinary delight!

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Chef Loves Island Life on Eleuthera

By Tim Cotroneo

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Chef Feature

U

pon relocating to the island of Eleuthera, Chef Peter Hamm learned that surprises were a way of life. Hamm’s kitchen crew must improvise when the boat carrying supplies to his 1648 Bar & Grille restaurant is tardy. Hamm also needs to be patient when a power outage occurs. Since arriving on this quiet Bahamian Out Island, Hamm’s favorite surprise is knowing there’s no rush hour, or even a single stop light, during his commute to work.

Hamm is adapting to life on island time, and he’s thrilled with his second Caribbean go-round. Hamm’s first run at island life occurred while working as a chef on St. John in the U.S. Virgin Islands. Two years ago, this Grand Rapids, MI native decided to re-explore the idea of working in the Caribbean after catching a glimpse of the site where his restaurant resides during the early construction process.

At the time, Hamm was working as a chef in Pinehurst, NC. During an

Eleuthera vacation, Hamm happened to check out the future Harbour Village, a 270-acre development where the 1648 Bar & Grille restaurant now thrives. Not only would there be a restaurant, but the

property also would include a marina, four villas, an event center, gift shop and a waterfront boardwalk. Harbour Village is conveniently positioned in the center of the island, and it’s just a 10-minute drive to the airport.

Imagination is Reality in Eleuthera I visited Eleuthera on holiday with my wife and daughter. I thought this restaurant offered amazing potential. With my previous experience on St. John, I could see myself working on this beautiful island,” Hamm said.

One of Hamm’s co-workers at the Pinehurst restaurant was Byron Lowe, a native of Nassau. Hamm convinced Lowe to return to the Bahamas, and the twosome helped open the 1648 Bar & Grille in November of 2014.

“When we started, we assumed that business would be gradual. Instead, we’ve been busy since opening our doors,” Hamm said. The 1648 Bar & Grille is currently the number-oneranked restaurant on TripAdvisor for the 110-mile long island of Eleuthera.

Investing in Staff, Customers, and Menu Hamm and Lowe felt it was

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Chef Feature

important to plant major roots in Eleuthera. About 90 percent of the 1648’s staff is Eleuthera homegrown. When engaging with customers, the restaurant team makes a point of promoting not only the restaurant’s amenities, but also Eleuthera as a vacation destination.

The goal is make a return customer for the 1648, and the island of Eleuthera.

Hamm, Lowe and the Harbour Village management team put a lot of blood, sweat and tears into the restaurant’s menu. “In addition to appealing to customers with highend seafood items, we also have tasty choices with a lower price point. Eleuthera can be an expensive island for vacationers. We wanted to include appetizers and menu entrees that were affordable,” Hamm said.

experience. The property’s marina is about to be expanded. The advantage to the restaurant having its own marina is apparent every morning, when fishermen drop off the catch of day. Hamm’s customers dine on the freshest seafood. The marina also allows yachters sailing the Caribbean to add the 1648 to their lunch or dinner itinerary.

Turn at the Sign for Surprises

The main road running along the entire length of Eleuthera is called Queen’s Highway. Drivers who see the 1648 and Harbour Village signs usually have no idea what’s in store when they pull over and park. The breadth and quality of the Harbour Village development is an eyeopener.

Miles of hand-laid stone direct you to an entrance and walkway that

leads to the marina, gift shop, villas and the 1648 Bar & Grille. The attention to detail and awesome views of the Caribbean Sea catch newcomers by surprise. For Peter Hamm, and his eager team at the 1648, these kinds of surprises are always on the menu. “If you turn in at our sign, you won’t be disappointed,” Hamm said. frenchleaveeleuthera.com/

Lobster is prevalent on the menu, both as a dinner entree and as a feature on another 1648 Bar & Grille surprise. “After a lot of head banging on what to include on our menu, we decided to carry a thin crust pizza. Our White Lobster Pizza has been a huge customer favorite,” Hamm said.

The Harbour Village crew is always thinking of ways to enhance their indoor and outdoor dining

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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 craftsmanship. 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 craftsmanship and design. All honoring the sense of place and Cuckolds history.

Reservations Toll Free: 855.212.5252 www.innatcuckoldslighthouse.com

Photos by Darren Setlow

Cocktails

Holiday Cocktails

with Cîroc and Double Cross Vodka Cîroc Vodka is made from two different types of French grapes—mauzac blanc and ugni blanc—and is distilled five times before distribution. This distillery is located in

southern France and the vodka's name is a mashup of two French words: cime (peak) and roche (rock). In 2003, Ciroc was founded by Jean-Sebastian Robiquet. In 2007, Diddy (aka Sean Combs) partnered with Ciroc to oversee all marketing and to help popularize the brand. www.ciroc.com Seven times distilled, seven times filtered and made with estate-grown winter wheat and pure,

crisp Tatra spring water, Double Cross received a rare 95-point rating from Wine Enthusiast.

The New York Times calls it "extremely smooth and charismatic;" Forbes says "Double Cross hit it out of the park." Double Cross is masterdistilled in small batches in a historic, Slovakian village. As an added bonus, you can have your bottle engraved with any name at no extra cost.

What a perfect gift for a family member, co-worker or friend! doublecrossvodka.com.

Berry Bubbly

Ciroc 75

Ciroc Champagne

.5oz Simple Syrup .5oz Fresh Lemon Juice Top with Champagne

1.5oz CIROC Vodka 1oz Fresh Ruby Red Grapefruit Juice .5oz Pure Cane Simple Syrup

1.5oz CIROC Amaretto 1.5oz Lemon Sour 2oz Champagne

Combine first three ingredients in a shaker with ice. Shake well.

Strain into a champagne flute.

Top with champagne.

Garnish with a Strawberry Wedge.

Combine first three ingredients in a shaker with ice.

Shake well. Strain into a champagne flute. Top with champagne. Garnish with Grapefruit Twist and Luxardo Cherry.

Ciroc Celebracion

Ciroc Midnight Toast

Double Dare

.75oz CIROC Coconut .25oz Peach Liqueur .25oz Orange Brandy Liqueur .25oz Cognac .75oz Fresh Lemon Juice

1.5oz CIROC Pineapple .5oz Pure Cane Simple Syrup .25oz Fresh Orange Juice .25oz Fresh Ruby Red Grapefruit Juice .25oz Apricot Liqueur 2 Blackberries

Combine first four ingredients in a shaker with ice. Shake well.

Strain into a champagne flute. Top with champagne.

Garnish with Mint Leaves and Lemon Twist.

Muddle Blackberries in a shaker. Combine first five ingredients in a shaker with ice. Shake well.

Double strain into a champagne flute. Top with champagne. Garnish with Blackberries and Pineapple Leaf.

2 oz of Double Cross Vodka 5 oz Orange Juice 2 dashes of agave nectar 3 jalapeño slices 1 lime slice 1 lemon slice

Combine first two ingredients in a shaker with ice.

Shake well. Strain into a champagne flute. Top with champagne.

Muddle 2 slices of jalapeño and slice of lemon and lime. Add agave, double cross vodka, and OJ. Shake with ice and serve in a highball.

Garnish with 1 slice of jalapeño.

Enjoy this holiday season! As always, please drink responsibly.

CREDIT HERE

The time of holiday parties is approaching quickly. Are you ready? If you're tired of the same old recipes and want to really wow your guests, try some of these recipes from Ciroc and Double Cross.

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Pampered at the Henderson Park Inn

By Jan Ross

T

he Gulf Coast of Florida, with its gorgeous, sugarwhite sand and warm, Gulf of Mexico water, which can vary in color from the darkest aquamarine to the palest peridot, will not only provide you with amazingly beautiful photos, but is also a wonderful vacation destination.

The area runs all along the Gulf coast, through several southern states, is truly lovely and offers a wide array of lodging options,

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entertainment choices and great local dining. One of my favorite places is Destin, Florida.

Because I have visited Destin several times, I am familiar with many of the various accommodations, from rental beach houses to full service condos to luxurious resorts. But hidden away at the very end of Scenic Highway 98 which runs right beside the beach, is the idyllic Henderson Park Inn, which would be my best suggestion for a luxurious place to stay.

A truly beautiful place, the Henderson Park Inn will remind you of a charming New England inn, with its gray cedar shakes, lovely wooden floors, oriental carpets and luxurious furnishings. All of which makes perfect sense because Bill and Steve Abbott, the original designers, grew up in Maine and were very fond of the New England hotels where breakfast and lunch were provided, and no service was spared for the guests’ relaxation and enjoyment.

For adults only, which provides a

tranquil and lovely experience, the inn boasts the best beach location in all of Destin because it is situated right beside Henderson Beach State Park, with an extra 6,000 square feet of pristine beach with no buildings of any sort to block the view.

This means that guests at the inn have access to one of the most unspoiled views of the Gulf in either direction, and miles of empty beach, where you can settle into your beach chair and be the only residents as

Beauty

far as you can see, except for seagulls, sandpipers and whatever sea life exists under the crystalline waves.

This unending vista of beach is particularly gorgeous at sunset, although the view can’t be beat at any time of the day.

With a wide variety of room sizes and types, most with amazing beach views, the inn can accommodate couples, groups of friends or families of adults. For a truly exquisite

experience, arrange a stay in the Presidential Suite, which has a separate living room with a flat screen television, fireplace, dining table, office area with a big desk and a fridge filled with complimentary drinks and candy bars.

On my first visit, I stayed in the Presidential Suite, and it was an experience like no other. You know when you arrange a stay in a suite that it will be a very nice experience, but a stay in the Presidential Suite at the Henderson Park Inn is far

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Beauty

all of my travels. Free bikes to use during your stay, complimentary beach towels and beach chairs and umbrellas (which they will insist on setting up for you), free Wi-Fi and free DVDs to borrow and watch on the DVD players provided in every room, afternoon lemonade and cookies, and free bottled water, soft drinks and candy bars in a lobby fridge (if you are not in the Presidential Suite with your own stocked fridge!) are all added amenities.

from a very nice experience; it is truly a superb experience. The double doors made of a dark, gorgeous wood with a small and tasteful brass plate reading “Presidential Suite” provide your first clue that you are entering a unique space. Open the doors to a huge, sun-lit room filled with gorgeous, comfortable furnishings, and, through the French doors, you will see your private wooden deck, furnished with outdoor furniture, which overlooks the beautiful beach area stretching off into the distance.

The bedroom has a huge king-size bed and plenty of space to sit and read or just enjoy your beach view through the second set of French doors, which open to the long deck or relax and enjoy the second television. A bottle of wine, grapes and fresh flowers were provided the first day of my stay, an amenity which the Henderson Park Inn provides to all their guests.

The amenities at the inn are some of the most extensive I have had during

In addition, the Beachwalk Cafe at the inn provides a daily hot breakfast; it includes an omelet bar, freshly made waffles, beautiful fresh fruit and some of the most marvelous, freshly baked raspberry and white chocolate scones I have ever tasted.

view, it’s a lovely place for dinner, and the food is wonderful.

You can even choose to eat on the inviting veranda area and enjoy the warm Gulf breeze. Make sure your reservation is at sunset because you will see some of the most amazing sunsets here.

The Henderson Park Inn will even arrange a candlelit dinner on a table they set up right on the beach. Can you imagine a more romantic dining experience?

Try the unique Caesar salad which

comes wrapped in prosciutto, the delicious crab cakes and the scrumptious and crunchy egg rolls.

One of their signature dishes is the Grouper Vince, a pecan-crusted local grouper, oven roasted, crispy mashed potato cake and a honeyWorcestershire sauce with chives.

And you can’t leave without a piece of their heavenly Key Lime Pie! After dinner, pick up a DVD to watch, head back to the Presidential Suite and just relax, knowing that because you were smart and arranged a long visit, you have another wonderful day at this truly exquisite location!

However, the inn not only provides an amazing breakfast, they also prepare a box lunch for every guest daily. Just stop by the lobby desk and tell them what you want to have for lunch. I recommend the Roast Turkey Aioli: a roast turkey sandwich on toasted multi-grain wheat bread with provolone cheese, tomato, lettuce and a creamy aioli garlic sauce, along with a bag of chips and a pickle. You can eat in the dining room overlooking the beach or just grab a drink from the fridge and take your lunch right out to the beach — which is what I recommend.

After a day of relaxing on the beach, you might not be inclined to go to all the trouble to leave the inn to find a restaurant, and that would be no problem, because the Beachwalk Café right in the inn is a fabulous place to have dinner. Located in the beautiful, hardwood-floored dining room, with huge windows overlooking that incredible Gulf

51

Philantrophy

Give Poverty the Boot

By Amy Pope

A

s if you need another reason to buy a pair of cute boots, Roma Boots will give you two. Not only are they fashion forward, but also they’re for a good cause! Roma Boots is a “one for one” Company.

For every pair sold, the company donates a pair of boots that are

filled with educational necessities to a child in need.

Founded by Samuel Bistrian, this organization is close to his heart.

Bistrian grew up in a poor village in communist Romania with 11 siblings.

At the age of six he received his first pair of rain boots. Although

they were a bit worn, they changed his life. When he was eight, the communist regime fell and his family was able to come to the United States. Bristrian went to college and then worked at Neiman Marcus where he was inspired to combine his two loves: fashion and philanthropy. In 2009 Roma Boots was born.

Since 2009, Roma Boots has gained national and international success.

Featured in Forbes, Good Morning America, NBC, ABC, USA Today and many more, Roma Boots has also been called one of the world’s leading socially conscious brands.

This holiday season, Roma Boots has partnered with A&E’s Duck Dynasty and ABC’s Dancing with the Stars’ Sadie Robertson to create a collection of stylish rain boots that are perfect for any girl who wants to give back, but also look très chic.

The Sadie Robertson Live Original™ Collection boasts all-weather boots that are waterproof, eco-friendly and slip resistant. Composed of natural rubber and lined with soft cotton, these boots are both sensible and stylish!

Make a statement with Opinca Floral or the ravishing red color, Opinca Claret. Want something more subtle? The Sadie Robertson Live Original™ Collection has boots in several hues, including the earthy green Opinca Kale. You can’t go wrong with any color.

Pick a pair up at over 400 regional stores and boutiques in the U.S, U.K, Japan, Germany, Canada and South Korea or online at romaboots.com.

For only $119, these boots make he perfect holiday gift. Help Roma give poverty the boot and look great while doing so!

Munch Van Gogh

Exhibition at The Van Gogh Museum

By Renee Phillips

A

sk any artist or art enthusiast to name their favorite artists and invariably Vincent van Gogh will spring to mind. As an art student I was enthralled by his life and inspired by his artistic contributions. In spite of his lack of career success during his lifetime, he is viewed as one of the most influential Post-Impressionist artists to have laid the foundation of modern art.

Vincent van Gogh’s legacy lives on at the Van Gogh Museum in Amsterdam http://www.vangoghmuseum.nl/ where he continues to have a prominent impact on the world. The museum achieves its mission to make the life and work of this extraordinary artist accessible to as many people as possible and to provide them with education and inspiration. In December 2014, the museum reported more than 1.6 million individuals from around the world had visited the museum during that year.

Scores of people have been visiting

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Munch: Van Gogh, an exhibition that offers a stunning juxtaposition of two major artists. The exhibition which runs through January 17, 2016 is the first of its kind. It draws fascinating parallels and similarities between the two artists. Munch: Van Gogh is the result of years of in-depth collaboration and research by the Van Gogh Museum in Amsterdam and the Munch Museum in Oslo.

Although they never met, Vincent van Gogh (1853-1890) and the Norwegian artist Edvard Munch (1863-1944) shared similar visions in their art and life. When viewing more than a hundred important works of art by these artists, it is clear that they were kindred spirits.

Their art can be characterized as colorful, emotionally charged and intense. Their paintings The Scream and Sunflowers are among the most important cultural icons in art history.

Both men were deeply engaged in pursuing profound existential questions. They were preoccupied

Art

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with the cycle of birth and death, fear, human suffering, solace, hope and love. To that point several major works of art featured in the exhibition include The Scream, The Sick Child and Madonna by Munch; and Starry Night over the Rhône, Patience Escalier (‘The Peasant’) and Garden of the Asylum by Van Gogh.

In addition to their compelling works of art, the artists’ words also leave an indelible impression on us. They proved they were not only painters, but also writers of letters and literary texts and they frequently connected the two art forms. In this exhibition quotes from both artists

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Art

while Edvard led a long reclusive existence until his death at age 81.

adorn the walls of the museum. They inspire visitors to write their stories on special plaques in the stairwell.

More similarities between the artists are brought to light. Both artists lived in the same neighborhood in Paris (Montmartre) and also moved in the same artistic circles. During their respective periods in Paris, Edvard and Vincent each discovered Impressionism and Post-Impressionism, the key movements in modern French art at the time.

Their sources of inspiration were also connected by having admired

the portraits of Edouard Manet.

Both artists viewed Manet as an important leader in the direction of painting. Furthermore, both artists explored photography and Japanese prints which had noticeable influences on their styles and subjects.

We know that Vincent and Edvard aimed to produce solid, cohesive bodies of art that were unified in themes. Van Gogh achieved this in his series of Sunflowers and his collection of art that focused on day and night themes. Many of his paintings were connected in their relationship to growth and decay,

nature and civilization. Munch also accomplished a congruence among his series of paintings about life and death which he referred to as his Frieze of Life.

An unfortunate similarity between Vincent and Edvard is they suffered from illness throughout their lives.

And, the artists shared the belief that if you totally surrendered to your artistic passion and devoted your life to art, you could not lead a ‘normal’ social or love life. Both men were unfulfilled in their personal lives and remained unmarried and childless. Sadly, Vincent committed suicide in 1890 at the age of 37,

In 1933 Edvard Munch wrote: “During his short life, Van Gogh did not allow his flame to go out. Fire and embers were his brushes during the few years of his life, whilst he burned out for his art. I have thought, and wished – in the long term, with more money at my disposal than he had – to follow in his footsteps.”

Indeed both artists endured grave personal losses; however, Vincent van Gogh and Edvard Munch remain among the world’s most cherished and respected legends. The extraordinary impact their art continues to have on millions are celebrated in this major exhibition.

Their art has as much influence on the human experience today as it had on the artists who created it during their lives.

For more information visit the Van Gogh Museum website www.vangoghmuseum.nl/

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Buy now at Amazon

Shop. Cook. Eat.

Katherine Frelon

To learn more go to www.katherinefrelon.com

Business

Quality Business Communicate to Win

By Tom Raffio

D

uring my more than thirtyfive years in the business industry, I have learned, through experience and benchmarking best practice companies, what it takes to run not only a business, but a successful one.

What follows is the eighth article in a series of twelve that will position any business for success.

In my last column I discussed the importance of applauding players who excel in an honest and fair way without taking shortcuts. While teamwork and accountability go hand in hand, effective communication is critical within any successful organization.

I want you to think about the last annual report you read. In this annual report, did the company or organization talk at length about their core values? How many of these organizations do you think actually “walk their talk?” I suggest doing your own qualitative research as I have walked into many organizations who did reflect the cultural climate in their annual report; however, I walked into a retail organization a few years ago, asked their corporate receptionist about the values described in their annual report and she explained that the company didn’t really believe those values, it was simply “just the annual report.”

going on in the company because we practice open and honest communication. Geography should be a barrier for us at Northeast Delta Dental because we are headquartered in New Hampshire and have sales offices in Maine and Vermont; however, we make every effort to ensure that the company’s goals and progress are reported to all employees and our Board of Directors/Trustees in a timely, consistent, manner. After all, teamwork and communication are two of our core values. We regularly hold company-wide meetings and in-between, we make sure that our senior

management team keeps their direct reports informed.

We have an organizational chart at Northeast Delta Dental; however, we do not practice the hierarchical politics that are familiar in some organizations. What I mean by this is I will never put an employee through the charade of working through my executive team first if they want to meet with me. If an employee wants to meet with me, he or she asks me, and we make it happen. Our employees feel just as comfortable talking to me as they do with their manager, their department director, vice president, or even, me. My office is located right in the middle of our main campus building, and it was strategically designed this way – by our employees.

While you need to have strong internal communication, external

communication is also important.

While some organizations might see social media and the speed of information as a challenge, Northeast Delta Dental sees this as an opportunity. With the introduction of the Affordable Care Act (ACA), this provided an opportunity for us to showcase our products even more to the general public. Before the ACA, most of our business was strictly employerbased. Consumers are much more aware of the cost of dental care, and as such, we have a greater opportunity to explain the importance of oral health to Maine, New Hampshire, and Vermont’s population of 3.2 million.

In conclusion, I believe it is impossible to communicate too widely, too often or too honestly. A successful organization should communicate all of the time to everyone through meetings, newsletters, emails, blogs and face-to-face interaction. To win, an organization must communicate honestly to all stakeholders in a timely fashion.

At Northeast Delta Dental, we all sing from the same song sheet. Our employees know what is

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Re-gifting

Yes Maybe or No

S

o it’s the season for holiday gift-giving and you’re looking at a few presents you received last year. You appreciate the thought behind them, but you just can’t use these things and you’re wondering whether it’s okay to re-gift them.

First is the stunning handmade Italian leather belt you received from an old acquaintance who doesn’t know that you stopped wearing belts when your waistline started to spread. You know someone on your gift list this year who would look great in said belt. Regift?

Yes to this, subject to the relevant rules listed here.

Then there’s the gorgeous big bottle of Chloe perfume – from a cousin who remembered you loved the scent five years ago, but who doesn’t realize you moved on to another fragrance. Regift?

This one is a Maybe. Unless you’re absolutely one-hundred-percent positive that the recipient does use a particular perfume, do not re-gift.

And finally, you have the pretty cashmere sweater that’s the wrong color and the wrong size. You wonder if perhaps it came from a consignment shop because there are no tags that indicate it’s brand spanking new. Re-gift?

No to re-gifting anything that doesn’t look brand spanking new. If you can’t use something like this, consign it – or, in the spirit of the holiday, donate it.

Re-gifting has gotten a bad rap, mostly because it’s often done carelessly and without consideration of the person who receives the re-gift. We’ve all heard stories about re-gifts with the name of the

original recipient left in the package – or the re-gift presented to the person who originally gave it.

I consider re-gifting an honorable extension of recycling, but only within these guidelines.

1. If you are a regular re-gifter, keep a list of unwanted gifts along with the name of the people who gave them..

2. Don’t use the original packaging.

Make the gift “fresh” with fresh wrapping and ribbon.

3. Do not re-gift anything that doesn’t look fresh or new. If you’ve been given a less-than-desirable re-gift, do not inflict it on anyone else.

4. Don’t put a re-gift in a store box. I was once given a gift that turned out to be the wrong size in a Bergdorf Goodman box. When I tried to exchange the item, I was told it had not been purchased at Bergdorf Goodman. Embarrassing.

5. Make sure the gift you’re recycling is appropriate for the person you want to give it to. Make sure the colors and sizes are correct. And while you may have no use for the chandelier earrings, do make sure that the person you’re giving them to actually wears long, dangly earrings.

6. Don’t ever re-gift fruit cake, unless you know someone who actually likes them. (Yes, Virginia, such people do exist. I have an

Gift Guide

By Lillian Africano English friend who enjoys fruit cake, but only the fancy versions sold by purveyors like Fortnum and Mason.) Also be cautious about re-gifting those massproduced food assortments that include cheese “products” and similar items.

7. Bottom line: The best regifting follows the rule of Yes-No-Maybe. Take a good like at the item in question. If you were in a store shopping for the potential recipient, would you consider buying the item? If your answer is “Yes” or “Maybe,” go for it. If it’s a “No,” donate the item to Goodwill or a similar charity and feel good about making that choice.

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