Luxe Beat Magazine January 2015

January 2015

A Unique Take on Handcrafted Furniture

Keep Your Skin Healthy This Winter Classic Artistry Made Modern Cocktail Hotspots in NYC

Artistic Luxury

Contents

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58

10 Travel

Epicure

Spa / Wellness

Art

10

A Dip in Iceland’s Blue Lagoon

58

The Art of Food

84

Molori Safari Lodge Spa

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Luxury Meets the Mountains in St. Moritz, Switzerland

64

Gin Tasting Experience at One Square Edinburgh

91

Anti-aging Skincare Tips for Winter

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Luxe Layovers: LHR

66

Chicago: Tapas for Two

30

Capering the Cape

70

Design

36

The Little-Known Luxury of New Orleans

Tale of Two Men: Richard Childress and Bob Timberlake

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Spectacular Silver Anniversary on Bora Bora

Cellar Door Social: Selling Wine Online

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48

Searching for Mrs. Conda; first name, Ana

Healthy Recipes from Fitness Guru Denise Austin

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Cocktail Hotspots in NYC

Technology

Literature

52

Global Etiquette – European Business Meetings

83

Matcha Inspired New Year’s Cocktails: The Revamped Martini

104 Smartphones and Tablets Top the List of Vacation Essentials for the New “Digital Elite”

120 They Eat Horses, Don’t They?

The Truth About the French by Piu Marie Eatwell

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92

Homespun Design --A New Horizon for Handcrafted Furniture

98

Exciting ICE: Florida’s Frozen Fantasyland

110 Thomas Hart Benton’s “America Today” Mural 112 From Clay to Bronze – Timeless Beauty 116 Artist Kimberly Forness Wilson Turned a Personal Tragedy Into a Gift.

Feat. Contirbutor 118 Romantic Realist Linda Cordair

SHERRIE WILKOLASKI Editor-in-Chief and Managing Partner MARALYN D. HILL Executive Editor BENJAMIN BENNETT Creative Director LILLIAN AFRICANO Editor NORMAN HILL Editor LEAH WALKER Editor-At-Large DALE SANDERS Senior Travel & Lifestyle Editor/Director of Photography COURTNEY LOWDEN Fashion Editor-At-Large TAYLOR YOUNG Production Editor

KATHY WANAMAKER Advertising Sales

CONTRIBUTORS Denise Austin Linda Cordair Stacy Cox Rebecca Dolan

Fredric Hamber Jenna Intersimone Debi Lander Susan LanierGraham

Karin Leperi Devanshi Mody Renee Phillips Debbie Stone Jill Weinlein

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

Editor’s Letter ARTISTIC LUXURY is the Get a taste of Bocuse d'or and

focus of our January 2015 edition of Luxe Beat Magazine.

To celebrate the New Year, we are taking a moment to showcase art on a variety of levels. Art can be found in every aspect of life, not only in museums but in the places we live, destinations we visit, and food that we eat.

the artistry that is food in Maralyn's piece, The Art of Food. We will be attending the 2015 event in Lyon, France in late January, and will be highlighting the best the culinary world has to offer in upcoming issues.

Celebrate in style with cocktail recipes from Matcha's Revamped Martini that have recipes readers can try with a revolutionary new ingredient.

For our readers who love to travel, soak in the rugged and majestic landscape of Switzerland in Leah Walker's article, Luxury Meets the Mountains in St. Moritz, Switzerland. You'll be longing for the slopes!

Art lovers will not be disappointed as we cover everything from clay to bronze and explore the timeless of fine art. We continue our artistic exploration with Linda Cordair, one of our resident art professionals. She provides a fabulous commentary on art in this modern time.

If you're longing for a warmer climate, perhaps our new column Put a Pin it It! will keep you warm with Mrs. Conda or escape to the picturesque Molori Safari Lodge Spa.

Our cover features Joe Noonan, founder of Homespun Design. He combines classic techniques of the past with modern technology of today, to bring distinctive home décor to the masses. Discover the art of American made furniture.

Happy New Year and best wishes for a luxurious 2015!

Sherrie Wilkolaski Editor-in-Chief

1 5

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Letters

Letters To The Editor Hi Maralyn,

Hope all is well with you! Wanted to thank you for the beautiful suki feature in the December issue – it came out wonderfully and Suki was thrilled! I hate to be annoying, but there is one minor note I wanted to address with you. Both product reviews mention a eucalyptus scent in regards to the ultra-protect body balm when there is actually no eucalyptus in the body balm (it’s most likely the lavender you are smelling).

While we of course realize this is your perception, we worry that customers may take this the wrong way and assume that eucalyptus is in our body balm, which could be off-putting to some customers since eucalyptus is a strong ingredient and many are allergic to it. Is there any way you can tweak the review or perhaps add a note stating that the products don’t contain eucalyptus? Please let me know your thoughts as we just don’t want customers to be confused.

Thanks in advance, I really appreciate it!

Lauren New York, NY

Dear Lauren,

Thank you for clarifying the fragrance in the suki body balm, as both Sherrie and I interpreted the scent as eucalyptus, not lavender. I’m sure our readers will appreciate it.

Dear Editor,

I love the concept behind the article “Luxury and Value are Possible in Paris” in the December issue. Are there going to be any other articles about combining luxury and value? I think it would be great for those who want to treat themselves, but want more bang for their buck.

Richard New Orleans, LA

Dear Richard,

Whereas we focus on luxury, many of us certainly enjoy a good value. When we find this type of opportunity, we certainly will pass it along.

Sometimes, they are difficult to discover, but we are always on the lookout. Thanks for asking Richard.

Dear Editor,

I loved the fashion articles in your December issue, particularly the Christian Roth story! Are you going to focus more on popular designers in the future?

Dear Editor,

Anna New York, NY

Thank you for the wonderful magazine, I do always enjoy the articles! One of my favorite writers is Janice Nieder, her pieces are very informative and she does it with a bit of spunk.

I was wondering why her articles seem to have smaller photographs verses some of the other writers.

Dear Anna,

Curious in Connecticut, USA

Thank you for your letter. We hope to continue to focus a great deal on popular designers. We do have an interview submission form on our website where designers, both established and new, can submit their information. We were thrilled to have the opportunity to do the story “Celebrity Eyes on Christian Roth” and enjoyed bring the behind the scenes story to our readers. We have also featured designers such as Jia Collection, Sheena Sujan, and UMASAN to name a few. Each bringing a different element of style to the world of fashion.

We are working on a Luxe Beat book on fashion that is scheduled to be released in 2015. Fashion is definitely a focus here at Luxe Beat!

Dear Curious in Connecticut,

Sincerely, Sherrie

Thank you for the compliments and for being a dedicated reader! We agree with you, in that Janice is one of our favorite writers, because she has her own style of writing. We often talk about how “spunky” around the office. Each of our journalists provides their own photographs to accompany their articles and Janice prefers to travel light. In turn, she uses her iPhone to take her photos and those images typically are not large enough to spread over two pages, like we do with many of our feature stories. Perhaps your inquiry will give Janice inspiration to saddle up a camera on a future travel adventure. Janice…what do you think?

Dear Editor,

Sincerely, Sherrie

I remember reading in your October issue that Jack Heath’s “Salem VI” book series is being turned into a movie. Are there any new developments with that project, and how will we be able to keep up with the news?

John Toronto, Canada

Dear John,

Thank you for checking in on the “Chain of Souls” film project, which is based on the book “Salem VI: Rebecca’s Rising” book. The project is in the works and filming is expected to commence in early 2015. We will continue to follow-up on this evolving story and you can also learn more at www.salemwitchtrilogy.com.

Sincerely, Sherrie

Sincerely, Maralyn

Dear Editor,

I would like to say that the design of Luxe Beat Magazine has evolved very well over this past year. I really appreciated reading about your Creative Director, Benjamin Bennett in your December issue. I am curious. Was it interesting for him to lay out an article about himself?

Ericka Boston, MA

Dear Ericka,

We are glad you enjoyed our article on Benjamin Bennett. It was challenging for him to be interviewed and more challenging to layout his own interview. In his words, “It seems kind of weird.” We a pleased you have noticed how Luxe Beat has evolved and we have more exciting plans for 2015.

Sincerely, Maralyn

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

A Dip in I Blue L ALL PHOTOS BY LEAH WALKER.

By Debi

Blue Lagoon Bathers

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Iceland’s Lagoon

i Lander

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I

showered in the buff as required, then shimmied into my bathing suit and donned a robe. I stepped outside and shed the robe. Brrr.

Quickly, I walked down some steps into an immense pool surrounded by black lava fields. Aaah, blissful relaxation. The warm water level nearly came up to my shoulders, and the lagoon bottom was powdery soft because that’s where the silica falls.

Iceland’s most popular tourist attraction, the Blue Lagoon, is a natural wonder, but it came about completely by accident. In 1976, a pool formed at the site of the waste water from the newly built Svartsengi geothermal power plant.

The minerals slowed drainage. The pool was thought to be unsafe for

bathing, but workers would sneak in from time to time. They claimed it helped their skin.

Shrimp Appetizer

By 1981, investigators documented the water’s healing powers for psoriasis and many more came to soak.

In 1992, the Blue Lagoon Company was established and the spa-like facility was opened for the public.

The Blue Lagoon is a dramatic free form pool, filled with a milky shade of blue water, surrounded by an ancient black lava field. Iceland sits on a fault line and was created by volcanoes. The level of magma (or earth’s core) remains much closer to the surface than usual. (This is true in Yellowstone Park as well.) Thus, you ll find geothermal power plants

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Travel that convert raw steam into electricity and heated water.

The Blue Lagoon’s buildings and surroundings are, of course, manmade, but you feel like you’re in a natural lake. However, one is surrounded by lava instead of grass.

The water is luxuriously warm, about 100-102 degrees, and rich in minerals such as silica and sulfur. The entire complex is renewed from output of the power plant every two days.

Before entering, I was required to shower sans bathing suit, as Iceland has strict hygiene codes. Afterward, I braved the cold outside air and entered the pool. I could immediately feel the muscular tension release throughout my body and felt gloriously cocooned.

Blue Lagoon Dessert

In one area of the sprawling pool, the facility provides a supply of silica mud, as it is called, and you apply this to your face and shoulders. You let it dry for 5-10 minutes while you continue to unwind, walking slowly around.

You can explore a cave area or climb out and go into a sauna.

Blue Lagoon Lamb Entree

I stayed in and rinsed the mud off my face in the water. I then proceeded to another area that gave out small round globs of skin softener, which they referred to as algae. You roll this stuff over your face and neck as well.

The treatment stays on for another minutes. ime ies because you can meander over to an in-pool bar and get a cocktail, glass of wine or beer. You use your high-tech rubberized entry band (that locked your locker) to charge the drink!

Iceland’s Blue Lagoon and bathers

It’s sheer decadence: a glass of wine in a warm pool tends to eliminate all Blue Lagoon Dining

Second Course: Scallop

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Reykjavik Street Scene

A Steam Vent in Iceland produces geothermal heat

worldly concerns. Eventually, I had to get out, but I must say this dip was one of the most memorable moments I’ve ever experienced on a trip. Sure, it’s self-indulgent, but you’re in Iceland. You absolutely must.

Afterward, I dined at Lava, the Blue Lagoon’s full service restaurant. During the day, you can eat in your room, but things get a little fancier at night.

Head chefs Þráinn Freyr Vigfússon and Viktor Örn Andrésson lead the culinary

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Travel Blue Lagoon Spa with Geothermal Plant in the background

staff. hey are both members of the Icelandic culinary team, with Þráinn captaining the team. Furthermore, Viktor was selected Iceland’s Chef of the Year in 2013 and Nordic Chef of the Year in 2014.

I enjoyed a sensational four course tasting menu, that began with a snappy shrimp appetizer, followed by a melt in your mouth scallop that was swimming in a foamy sauce. My entree was rack of lamb with

Sunchoke, pickled red onion, grapes, almond, chives and finally, the ordic Chef of the year 2014 dessert: Cranberries and organic dark chocolate Marzipan, lemon, hazelnuts, meringue. This meal was a fitting way to end the iconic visit to the Blue Lagoon.

Mother Nature’s resources. Ninetyfive percent of Iceland s electricity is generated by geothermal and hydroelectric plants. The country has so much natural energy that pipes running under the streets in Reykjavik warmed them so snow doesn’t have to be plowed.

While on my trip, I learned many things about geothermal energy.

In Iceland, all heated water used in homes and business comes from

The small country (about the size of entucky and only a hour ight from NY) is crammed with dramatic natural wonders and eco-adventures

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such as hiking on volcanoes, lava fields and glaciers and viewing gushing waterfalls, boiling mud pots and steam vents. The people are friendly and thankfully speak English as the Icelandic language abounds with long words practically impossible to pronounce. And, the city and rural residents all seem to believe in “Hidden People” or elves passed down in stories from their ancient folklore. Truly, Iceland is irresistible, a must-see.

Luxury Meets t in St. Moritz

By Leah

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Travel

the Mountains Switzerland

h Walker

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here are few places that are as extraordinarily beautiful under a thick, white veil of winter as Switzerland.

Synonymous with mountains and cold-weather sports, Switzerland is a magnet for those seeking refinement and tradition, in addition to a rugged and majestic landscape.

Epitomizing these attributes is the historical Swiss resort of St. Moritz, which is part of the prestigious Best of the Alps consortium.

In the eastern portion of Switzerland known as Engadin, lies one of the most glamorous destinations, not only in the mountains, but the world. Dating to 1864, St. Moritz is also the world’s oldest winter resort. Already a popular summer draw, it was the promise of mild and sunny winters by hotelier, Johannes Badrutt, to four

English guests that solidified St. Moritz as a winter holiday destination. True to Badrutt’s word, the English ocked to St. orit for its winter sunshine and dry, crystal-clear air. Today, the resort is most frequented by well heeled Swiss, Germans, Russians, Italians and British.

St. orit solidified its international reputation as a world-class winter sport destination early in its history, which led to being awarded the 1928 and 1948 Olympic Winter Games.

Home to the oldest bobsleigh run in the world, the Olympia Bob Run has been the location for twenty World Championships. And it was in St. Moritz that skeleton racing was invented on the legendary Cresta Run. Since 1907, the White Turf International Horse Races have taken place on the frozen Lake St. Moritz.

With harness and at races, White Turf also features skijoring, where

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Travel riderless thoroughbreds race around the track pulling brave skiers. Also on the lake are cricket and golf tournaments, as well as the St. Moritz Polo World Cup on Snow, which takes the oldest team sport in the world off the grass and puts it onto the ice. Having hosted the FIS Alpine World Ski Championships four times previously, St. Moritz will do so again in 2017, continuing its winter sports legacy.

St. Moritz is home to Switzerland’s largest snow sport region, and by sitting at 5,906?10,837 feet above sea level, snow is all but guaranteed.

Combine the plentiful snow with the approximately 300 days of sunshine per year, and St. Moritz is the perfect playground for skiers and snowboarders alike. Divided across four main areas (Corviglia, Corvatsch, Diavolezza and Zuoz) are 88 runs covering 217 miles, ensuring variety for visitors. With 70% of its runs considered medium-level difficulty, St. orti is ideal for the intermediate skier. Modern and efficient, the system of lifts transport 65,000 passengers per hour, meaning more time on the slopes and less time queuing. Serious skiers will catch the first lift up at 7:45 for a run freshly- prepared White Carpet pistes.

Downhill skiing isn’t the only activity sporty types enjoy in St. Moritz. There are 125 miles of cross-country ski trails in the area, including the 26-mile Marathon track found between Maloja to Schanf.

Speed junkies can take a turn on the world’s only natural-ice bobsleigh run. The one- mile track is completed in around 80 seconds. Snowkiting takes traditional windsurfing and puts it onto a frozen lake, enabling the rider to perform tricks with the

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help of wind power. Those wanting something less heart-attack inducing will find miles of trails throughout the valleys, which are perfect for winter walking.

High class at a high altitude is what visitors will find in St. orit .

However, even with its reputation for catering to the most discriminating guests, St. Moritz hasn’t lost its Alpine charm. With its historical village and traditional horse-drawn sleighs, the fairytale atmosphere is still alive, though glistened up with the presence of the world’s most recognizable luxury brands.

Home to Europe’s highest-lying shopping street, Via Serlas, St. Moritz boasts brands such as Gucci, Louis Vuitton, Chanel, Bulgari, Roberto Cavalli and Prada, whose store is designed to look like a Swiss chalet, complete with open fireplaces. bviously, shopping in St. Moritz is as

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much a sport as anything that occurs on the slopes. ome to five star superior hotels, St. Moritz features some of the finest accommodations in all of Europe. Formerly known as Pension Faller, the Klum Hotel St. Moritz dates to and was the first luxury hotel in the Alps. Opened in 1896, Badrutt’s Palace Hotel combines tradition and luxury in a spectacular setting. Recently celebrating its 100th anniversary, the Carlton Hotel is an impressive boutique hotel located a short walk from the village center. During the 2007 restoration, state-ofthe-art technology was melded with contemporary colors and design, while keeping the original exterior, stunning stairway, stone walls, fire places and decorative ceiling stucco work. With 60 suites all overlooking Lake St. Moritz, guests are afforded sweeping views across the valley. Guests also enjoy the nearly 13,000 square foot spa

specialties of grilled meats, fondue and an impressive wine list in a traditional, cozy hut.

that spans three oors.

Epicureans are spoilt for choice in St. Moritz. With one out of ten restaurants holding a gourmet certificate, four ichelin starred restaurants and 266 Gault Millau points, St. Moritz is gastronomically impressive. Annually, the Gourmet Festival showcases the area’s culinary talent, along with some of the top chefs from around the globe.

At the Carlton Hotel, brothers Enrico and Roberto Carea bring their expertise (and three Michelin stars) from their Italian country estate to Restaurant Da Vittorio-St. Moritz during the winter season. For typical regional dishes, Lej da Sta offers an elegantly rustic atmosphere next to the picturesque Lake Staz in St. Moritz-Celerina.

At just over 8,000 feet above sea level is Panorama restaurant in Muottas Muragl. With a 360-degree view, the restaurant specializes in fish, red meat, soups and pastas.

Here skiers can drink in the views and glasses of wine on the terrace at lunch or enjoy the romantic atmosphere at dinner.

Sitting at the top terminal on Corviglia at 8,156 feet above sea level is athis ood ffairs. With its seven gastronomic eateries, including the new Caviar House & Prunier Seafood Bar, the familyowned athis ood ffairs caters to skiers with discerning tastes.

Perhaps the most posh place in the resort is the see-and-be-seen La Marmite. In the relaxed dining room, chef Reto Mathis personally shaves black tru es atop ammkuchen for his famished Fendi-clad patrons, and

Fine food isn’t just relegated to the three surrounding villages that comprise St Moritz. Located on the Chastelets slope and open for lunch, Restorant Alpetta serves area

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the only thing that rivals the view of the Swiss mountains are his dishes of red deer, duck liver and ahi tuna.

Variety is the spice of life for Devil’s Place, the bar found in Waldhaus am See. Devil’s Place has over 2,500 kinds of Scotch and holds the record for the largest selection in the world. Wine lovers won’t be disappointed in their 42-page menu that contains more than 1,300 wine listings. At Pavarotti & Friends in the center of St. Moritz, patrons not only enjoy extensive wine and hampagne offerings, but also impromptu arias from the owner and Pavarotti look-alike.

For 150 years, St. Moritz has beckoned a uent cold weather lovers for its idyllic location, weather and luxurious offerings.

Today that tradition continues in a way that would likely surpass Johannes Badrutt’s wildest expectations.

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Luxe Layovers: LHR

By Susan Lanier-Graham

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

London Heathrow, United Kingdom: LHR

London Heathrow Airport (LHR), located about 17 miles west of central London, started out in 1930 as a private airport—Fairey’s Great West Aerodrome—with one grass runway, used for assembling and testing new aircraft. During World War II, the British government acquired Fairey’s private airport, as well as land in the village of Heath Row as a base for British troops. In 1946, the land was given to the Air Ministry as London’s new civil airport, originally called London irport. he first commercial ight left London Airport bound for Buenos Aires. he first passenger waiting areas at L were tents e uipped with oral armchairs, settees and tables (set with real owers . But there was no heat. Passengers were bitterly cold in winter, but it was evidently quite nice in the summer months when tent sides were opened up to allow in breezes.

By 1951, when nearly 800,000 passengers ew through the airport, work began on the first permanent passenger terminals and control tower. Original terminals were the Europa Building (later renamed Terminal 2, which was replaced in 2014 with the new T2: The Queen’s Terminal) and the Oceanic Terminal (now Terminal 3). Terminal 1 opened in 1969 and by that point, nearly 5 million passengers ew through L every year.

During the 1970s, LHR was home to the massive Concorde and more than million passengers ew through the airport annually. Terminal 4 opened in 1986, followed by the massive Terminal 5 in 2008. Today, LHR is the busiest airport in the world, serving more than 72 million passengers every year. It is home to 82 airlines, servicing 180

destinations in 85 countries around the world.

fun when you realize you can easily transfer between terminals. Note that terminals 1, 2 and 3 are all within about a 10 minute walk of each other. To get to Terminals 4 or 5 from 1, 2 or 3, you will need to take the Heathrow Express, and it takes about 20 minutes. To get between Terminals 4 and 5, you have to take bus 480 or bus 482, and it takes about 20 minutes.

The LHR Terminals

London Heathrow is made up of two major runways and five terminals.

Terminals 1, 2 and 3 are fairly close together, while Terminals 4 and 5 are at a bit more of a distance.

Understanding how to transfer between terminals and which airlines y into which terminals can help make your trip through LHR easier— and make a long layover much more

Terminal 1

Opened in 1969, Terminal 1 is

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showing a bit of age, but it has seen a few recent improvements to modernize its passport control and baggage claim areas, and to add self-service check-in. Currently, there are no ights to from orth America that use T1, but if you connect at eathrow for a ight on El Al to Israel or are heading to Iceland, you might have to make your way to T1. The entire terminal will be demolished and replaced in 2016.

Terminal 2

Travel

satellite building was recently expanded to help handle traffic.

If you are ying British irways to the S , you will be ying out of .

Airport Clubs & Lounges

Because of its sheer size, LHR has more lounges than most other airports around the globe. Some of the most luxurious lounges are operated by British Airways. Here is a look at some of the lounges you can find at each terminal.

Terminal 1 Lounges

extensive upgrades in 2007. You will now find new self serve check in kiosks, a bright modern check-in area and an updated passport control and baggage claim area for arrivals. T3 is home to the majority of ights from North America into LHR, serving American, US Airways, Virgin tlantic and the elta ights from to Seattle, W, and L .

Terminal 4

The Queen’s Terminal

LHR’s newest and most modern terminal was opened in 2014. The terminal is filled with natural light, has a new modern design and houses some of the airport s finest shops and restaurants. North American ights on ir anada, nited and ir ew ealand y in and out of Terminal 2.

Terminal 3

Terminal 3, once known as the Oceanic Terminal, underwent

Although Terminal 4 was built in 1986, it was already due for upgrades in 2007, when a light, modern exterior was created and oor to ceiling windows were added to the check-in area. T4 can now accommodate A380 aircraft. The only ights from orth merica utili ing are elta ights from Minneapolis and Detroit.

Terminal 2 Lounges

Terminal 3 has several lounges that are open to the public with an entry fee, irregardless of class of service you are ying. here are also numerous airline lounges in T3.

No. 1 Traveller Lounge is open 4:30 am to 10:30 pm daily, with the most amenities of any of the public lounges. There are views of runways, a quiet room, mini-cinema, games room, kids’ area, free WiFi, free papers and magazines. You can book a spa treatment for an additional fee or book the private en-suite bedroom. The maximum stay is three hours at the No. 1 Lounge. You can also find a selection of foods. here is a self service buffet, or you can opt for the bistro and order a hot or cold meal. The tended bar serves free hot and cold drinks, soft drinks and alcoholic beverages. Champagne

Plaza Premium Lounge is the first independent airport lounge at LHR. It is open from 5 am to 11 pm daily, and you can use the lounge regardless of the ight of service you are on. There is a charge to use the lounge, where you can

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Air Canada Maple Leaf Lounge is a cozy, comfortable setting for those ying first class on ir anada.

Lufthansa Lounge is a large (more than 17,000 square feet) lounge with oak par uet oors, leather arm chairs and backlit walls. There are ample business facilities, WiFi and free food and drink.

United Club and United Global First Lounge. Both clubs require visitors to be ying first class. he lounge, open 5 am to 10 pm daily, serves free food and beverages, offers free Wi i, business facilities, showers and a wine lounge.

Terminal 5 was opened in 2008 and is one of Europe’s busiest terminals, as it is home to most (although not all) British irways ights. ote that some B ights do originate out of other terminals, so if you are connecting at LHR, double check to see which terminal you will need to y from for your connection. includes massive glass panels with views over runways, and a new

Aer Lingus Lounge offers showers, meeting rooms, rest areas and a buffet style restaurant.

or those who may have own in and out of Terminal 1 in the past, please note that the Servisair Executive Lounge that has operated out of that terminal closed permanently on anuary , . he only remaining lounges in Terminal 1, which is due to be demolished within the next year, are for those ying first class on British Airlines and El Al, utilizing the British Airways Lounge and the El l ing avid Lounge.

The new T2 is the hub for Star Alliance members, as well as Ireland’s Aer Lingus. There are currently seven lounges operating out of the new terminal:

Terminal 5

find private relaxation rooms, shower rooms, wellness spa, tapas bar, champaign bar, fresh food and drinks and eight private sleeping suites. For more information, visit plaza-network.com.

Singapore Airlines SilverKris Lounge has productivity pods and a bar counter with great views over the ight line.

Terminal 3 Lounges

is available for an additional charge.

Servisair Executive Lounge is open : am to : pm daily, offering free WiFi, phone, fax, charging ports, TVs, newspapers, magazines and free food. You can get yogurt, muffins and pastries in the morning soup and rolls for lunch and throughout the afternoon afternoon tea with biscuits, cakes and nuts. You can get free soft drinks and alcohol, but there is an extra charge for champagne.

Virgin tlantic elta pper lass Wing is something special in T3. If you book a first class ight on either Virgin Atlantic or Delta, you can make arrangements from 30 days to hours prior to your ight out of LHR, so this is ideal for your return to the US. You will be met by a chauffeur who will take you to the correct terminal, handle your baggage and boarding pass, then arrange for you to pass through the Virgin Atlantic Private Security Channel for your security screening.

After clearing security, you will be escorted to the Virgin Atlantic lubhouse to await your ight.

There, you can enjoy complimentary food and drinks, free WiFi, comfortable seating and other amenities.

American Airlines Admiral Club and Flagship Lounge are both located in T3. The Admiral Club is in the departures area and is available to those ying first class or those who have purchased an Admiral Club membership. There are free showers, WiFi, food, drinks, newspapers and magazines. The Flagship Lounge is located in the arrivals area of T3, and is available only to those who arrive at LHR as Emerald class or who ew first class.

Various airline lounges are throughout T3, but are reserved for those ying irst or Business class on the airlines. If you find yourself connecting to or ying with British irways, athay acific, Emirates, SAS or Singapore, you’ll find luxurious lounges for your comfort while awaiting your ight.

Terminal 4 Lounges

There are no public lounges in erminal , but if you are ying first class or have high status on Air India, Etihad, Gulf Air, Malaysia Airlines or Qatar Airways, you will be able to use the lounges for those airlines.

Terminal 5 Lounges

As Europe’s busiest terminal, there are multiple lounges in Terminal 5, most belonging to British Airways and accessible by those ying first class or with top status for the airline and its partner airlines.

Anyone with Emerald or Sapphire status in Oneworld Alliance can use the British Airways First, Club World or Club Europe lounges.

British Airways has six lounges in T5, including: Galleries Club Lounges are available in both T5 and the T5 annex, serving fine wines and champagne, along with light meals and snacks. There are work and entertainment zones in both, including a 20-seat cinema.

The lounge also has an Elemis Travel Spa where you can book relaxing treatments during your layover.

Concorde Room dates back to the golden age of BA’s famed Concorde.

This was the lounge where passengers on the Concorde waited.

Today, it is open to those booked in First Class on a British Airways ight, or those with oncorde ards.

The Concorde Room is the ultimate in pre ight luxury, with fine furnishings, chandeliers and artwork.

Dining is in private booths with a full wait staff. here are also private cabanas available with day beds and an en-suite. There is a state of the art business suite. You’ll want to make certain you take a cocktail or glass of bubbly out to the terrace, and watch planes come and go before your ight.

food, but there are some amazing fine dining restaurants inside L .

Even the nicest restaurants offer quick menus and they all have “grab-and-go” type menus so you can take your food on board the plane. Here are the best places to please your palate during your layover at LHR:

Terminal 2

Caviar House & Prunier Seafood Bar: this iconic British eatery is in every terminal at LHR. Be sure to try the signature Balik salmon. You can also purchase caviar, chocolate and champagne to go.

La Salle: this restaurant, designed like a Paris grand brasserie, serves French food, beer, wine and cocktails.

London’s Pride by Fuller’s: a traditional English pub. The actual

Restaurants & Bars

London Heathrow is the only airport in Europe with two Michelin starred restaurants. ou can find ample fast

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brewery is located about 8 miles from LHR, but they’ve brewed a special T2 lager called “Wingman” that is for sale only at the airport.

The Flying Chariot: a 2-story pub and restaurant with a “Control ower” observations deck offering great runway views. You can pick up great food along with craft beers from Windsor and Eton brewery, artisanal gins and organic ciders.

This restaurant is located before clearing security, so it’s a perfect spot if you have a long layover and don’t mind going back through passport control.

The Gorgeous Kitchen: a collaboration of four talented young female London chefs. Its exhibition kitchen is a signature, as are the innovative dishes.

The Perfectionist’s Cafe: the long-awaited eatery by three

Travel the sheer size of the airport and distance between terminals, LHR has created a personal shopping experience to help you explore everything available in the more than 160 shops, of which 63 are in the new T2. You can relax in the personal shopping lounge and explore items selected for you by the accredited stylist, or have the stylist accompany you on your shopping excursion. If you want something that is only available at a different terminal, your personal shopper can even arrange to transport you to the terminal with the shop you need, time provided.

Visit www.heathrowairport.com/ shop,-eat,-relax-and-enjoy/ personal-shopper for details on how to book your personal shopper, which should be done 48 hours before your arrival at LHR.

Terminal 4

Café Rouge: a Vintage Parisian style sets the stage in this restaurant, with its red velvet furniture and checkerboard oor. ou can find such classics as 35-day dry aged beef, a bouillabaisse or even a simple croque monsieur.

Carluccio’s: offers an array of baked goods and pastries with fine Italian coffee, but it also offers full meals and some unforgettable pasta dishes.

Caviar House & Prunier Seafood Bar: iconic British eatery in every terminal at LHR. You can also purchase caviar, chocolate and champagne to go.

Terminal 5 Michelin-starred Chef Heston Blumenthal. This restaurant serves exceptional food, everything from a full English breakfast and fish and chips to wood fired pi a and li uid nitrogen ice-cream.

Terminal 3

Caviar House & Prunier Seafood Bar: iconic British eatery in every terminal at LHR. You can also purchase caviar, chocolate and champagne to go.

Caviar House Oyster Bar: brings a “little slice of Bond Street” to travelers. The iconic Caviar House Oyster Bar is surrounded by Chanel, Miu Miu, Bulgari and other high end stores. The restaurant serves

Caviar House & Prunier Seafood Bar: iconic British eatery in every terminal at LHR. You can also purchase caviar, chocolate and champagne to go.

Carluccio’s: offers an array of baked goods and pastries with fine Italian coffee, but it also offers full meals and some unforgettable pasta dishes.

Gordon Ramsay Plane Food: a world-class eatery by Britain’s most famous chef, Gordon Ramsay serves everything from seabags to fish cakes. here is an express menu available, starting at £16.95, which guarantees two courses in 25mins.

oysters from around the world, including rance, S, apan and Ireland. You can also get caviar, champagne and fine wines.

Oriel French Restaurant & Bar: This is T3’s grande brasserie, with beautiful Art Deco design and dishes to match. he ama ing avors of such classics as coq au vin and confit de canard are guaranteed to arrive at your table in 12 minutes or less. The restaurant also serves classic cocktails.

Rhubarb British Restaurant & Bar: serves some classic British tastes with a bit of a twist. ou can find pea and mint tortellini and British beef chili here.

Shopping

London Heathrow has one of the best shopping experiences in any international airport. Because of

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If you decide to do your own shopping during your layover, here are highlights of shops available at LHR: Alexander McQueen: luxury readyto-wear items by the famed designer house (Terminal 4) Bally: luxury Swiss products (Terminals 3 and 4) Boss: men’s luxury collection from Hugo Boss (Terminals 2 and 4) Bottega Veneta: “Venetian shop” with luxury artisanal leather goods, jewelry, shoes, luggage, gifts (Terminals 2 and 5) Bulgari: Italian jeweler with jewelry, watches, accessories and fragrances (Terminals 2, 3 and 4) Burberry: iconic Burberry products, including trench coats, leather bags, cashmere scarves and eyewear (Terminals 2, 3, 4 and 5) Cartier: fine jeweler with jewelry, watches and accessories (Terminals 3, 4 and 5) Cath Kidston: originals from one of Britain’s iconic designers, from china to bed linens, bags, accessories, and travel-inspired items (Terminals 2, 3 and 4) Chanel: luxury fragrance and beauty products (Terminal 3) Dior: luxurious boutique from Christian Dior (Terminal 5) Fortnum & Mason: the first standalone airport store from the iconic travel store, famed for its hampers filled with jams, teas and preserves (Terminal 5) Gucci: luxury goods, including handbags, shoes, leather goods and jewelry (Terminals 2, 3, 4 and 5) Harrods: an array of luxury products from the original nightsbridge store (Terminals 2, 3, 4 and 5) Harrods Fine Watch Room: this new store is the only location outside the

nightsbridge store showcasing fine luxury timepieces erminal Hermès: silk scarves, ties and leather bags (Terminal 3) Jo Malone: colognes, bath oils, lotions, creams and gels, along with complimentary skin treatments (Terminals 3 and 4) John Lewis: A favored British

designer ichael ors, including handbags, small leather goods, eyewear, jewelry, watches and footwear (Terminals 2 and 4) Miu Miu: Prada’s avant-garde brand (Terminal 3) Montblanc: fine pens and writing accessories (Terminals 3, 4 sand 5) Mulberry: leather goods made in

retailer, offering luxury brands such as Barbour and oules erminal urt eiger: the s premier retailer of luxury shoes and accessories (Terminals 2 and 5) MAC: high-end skincare products and cosmetics, along with free makeup applications (Terminal 3) Michael Kors: luxury items by

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England by 600 local craftsmen and craftswomen (Terminals 2, 3, 4 and 5) Paul Smith: creative designer that combines tradition and modernity in clothing and accessories (Terminals 2, 3, 4 and 5) Prada: luxury fashions and accessories (Terminal 5) Rolex: luxury time pieces (Terminal 5)

Travel fashion accessories, whisky and food items (all terminals) World of Whiskies: some of the finest whiskies from around the world (Terminals 3, 4 and 5)

For Fun, Relaxation & Pampering

During your LHR layover, be sure to explore the new T2: The Queen’s Terminal, if time permits. One of the centerpieces of this amazing new terminal is the Slipstream by renowned British artist Richard Wilson. This “near-abstract” sculpture is inspired by vapor trails left by planes. Wilson created the massive sculpture—the longest permanent sculpture in Europe— to welcome visitors to Terminal 2.

His silver work of art is 230 feet long and weighs 85 tons (77 metric tons)—which can be a bit intimidating when it is suspended overhead. Even if you don’t have time to exit security at T2, you can see the sculpture from above, as you make your way through international arrivals. ne of the uni ue things offered at LHR is a selection of beauty services. Between 6 am and 9:30 pm daily, you can enjoy more than 100 free treatments at shops throughout each terminal. For example, you can receive a skincare consultation or learn to apply eyeshadow in a 10-minute session at Dior, enjoy a quick shoulder massage at Cocoon Beauty Sanctuary or receive a complete makeover in a 20-minute complimentary session at World Duty Free’s Yves Saint Laurent counter. Services can be explored online before you leave home at www.heathrowairport.com/ shop,-eat,-relax-and-enjoy/ relax-and-enjoy/indulge or ask at any of the beauty or salons at the airport.

There are also a few places where you can book a massage to help relieve the stress of traveling.

Here are the options at LHR:

Salvatore Ferragamo: Italian designer offering fine leather goods, shoes and accessories (Terminal 4) Smythson: world’s foremost stationer that was established on London’s Bond Street in 1887.

Diaries, leather books, journals (Terminals 2, 3, 4 and 5) Thomas Pink: Britain’s leading

No 1 Traveller Lounge & Spa: You can head to the lounge in T3 and opt for a massage or other treatment.

The Core Revival Package is available for £65 ($102) that includes a 60-minute massage. You can also opt for a 25-minute massage, manicure or pedicure. Additional time in the lounge is available to those booking spa treatments for £10 ($15.75) per hour.

luxury shirtmaker, where you pick made-to-order or ready-to-wear designs for men’s shirts, along with ties and cu inks erminals , , and 5) Tiffany & Co: fine jewelry and accessories (Terminals 3 and 5) World Duty Free: the ultimate duty free shop, with beauty items, liquor,

Be Relax Classic: This massage center located in offers a range

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of quick services, from seated massages to manicures, oxygen therapy and aromatherapy.

Be Relax Spa: Located in T5, this spa offers the same services, along with some enhancements, in T5.

Want to just sit and watch the runway between ights ere are some of the best spots at London Heathrow to watch the planes: Terminal 1: Tin Goose Pubestaurant, aff ero coffee bar and osta offee near ate Terminal 3: The No 1 Traveller Lounge Terminal 4: osta offee and most seating areas at the gates Terminal 5: ust about everywhere offers great views, but you can get amazing views at Gordon Ramsay Plane Food Another great feature at London Heathrow is its concierge service.

Above, you learned that Virgin tlantic and elta offer concierge service to those ying first class on their airlines. owever, L offers a fee-based concierge service that is available no matter which airline you y. he concierge will wait for you at your arrival gate, escort you through Border Control, assist with collecting your luggage and escort you to your local transportation, a hotel or your connecting ight.

If you are returning to the airport after a visit to London, the concierge will meet you at the curb, assist with your baggage, escort you through security and to the VIP lounge or your gate. To arrange for the LHR concierge service, email service@heathrowupgrade.com.

Rest Your Head

Most airports have a plethora of hotels nearby, but international travelers often find themselves needing somewhere to rest between ights, whether it s overnight or simply for a few hours. There are several places now available at L that offer either overnight stays or rooms if you need to refresh for a few hours, all without leaving the terminals.

No 1 Traveller Bedrooms: While most people head to the No 1 Traveller Lounge in Terminal 3 for a few hours, there are also rooms available if you need a few hours sleep. You can rent either a twin or single room from 6 am to 10:30 pm, although you can’t use the rooms overnight. single offers one single bed with duvet and soft pillow.

Ensuite bedrooms includes a power shower, toilet, shaver point,

Travel seat with larger area, extra legroom, tables, free newspapers and free magazines. Trains leave LHR daily between 5:03 am and 11:58 pm and return from Paddington daily from 5:10 am to 11:25 pm. Cost is £26 ($41) or £39 ($61) roundtrip. First class tickets are £29 ($45.50) one way or £52 ($81.75) roundtrip. You access the Heathrow Express directly from each terminal.

London Underground: The Piccadilly Line runs trains every 10 minutes at most into Central London. This trip takes approximately 1 hour each way. The station is in the central area between terminals 1, 2 and 3 and in the basement of both T4 and T5. A single fare to central London is £5.70 ($9). Trains run from about 5 am to 11:30 pm daily.

hairdryer as well as at screen V, small desk with internet and free international calls. The minimum stay is three hours with last entry at 7:30 pm. The cost is £20 ($31.45) per hour with a minimum charge of £60 ($94) for three hours. You can also book a twin room with two bunk beds, ideal for a couple traveling together. The charge is £30 ($47) per hour, with a minimum charge of £90 ($142) for three hours.

YOTEL: The YOTEL cabin hotel is located in the public area on the Mezzanine level of T4. You must have proper papers to enter Britain and you will need to go back through passport control to return to your connecting ight. he EL contains 32 next-generation cabins with ensuite, free WiFi, a “techno wall” entertainment system, and lighting designed to help alleviate jet lag. The premium contains one full-sized double bed, while the standard contains one large single bed. The charge is £35 ($55) for four hours or £56 ($88) overnight.

Getting to London

connected to T4 via a walkway and there is a free shuttle to T5

If you have a long layover at LHR, you might want to take a quick jaunt into Central London.

There are dozens of hotels within minutes of the airport, and you can either hail a taxi outside the terminal for quick transport to the hotels or use the Hotel Hoppa, which visits Terminals 1, 2, 3, 4 and 5 and neighboring hotels. The price is £4.50 each way in advance or £5 from the driver. The bus is available from 4 am to midnight daily.

There are three easy ways to get quickly into London: Heathrow Express: This modern train runs every 15 minutes from LHR to Paddington station. The trip takes only 15 minutes by high-speed train.

The train is equipped with air conditioning, free TV, mobile phone service. ou can book a first class

There are several full service hotels adjacent to the terminals at LHR that offer a great night s sleep with all amenities. Most of these hotels have day rates if you want to stay for the day before a late night ight, or can accommodate you even if you arrive very early from the US and need a place to rest up before hitting London or continuing onto a connecting ight. hese hotels are connected to the LHR terminals: Sofitel London eathrow is connected to T5 via a walkway Hilton London Heathrow is

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Heathrow Chauffeur Service: You can book a chauffeured car to take you into central London. the charge is £109.56 ($172) for 3 people in a ercedes E lass . . for people in a ercedes S lass and £126.12 ($198) for 6 people in a Mercedes Viano.

London Heathrow will be upgrading terminals and will rebuild Terminal 1 starting in 2016. As they prepare for changes, there will be changes to gates and facilities. Be sure to check out heathrowairport.com before you leave home for the most current updates.

Capering The Cape

By Devanshi Mody

D

elaire Graff Lodge & Spa: The man behind Graff diamonds couldn’t get enough of the sparkles, and so deployed his expertise at fashioning sparkling diamonds to making sparkling wines. Delaire Graff lodges on exuberant vineyards.

Say “I do” at the lodge and Mr. Graff can fix you a sparkling rock to land on that finger. Then honeymoon in villas with expansive vineyard views, especially entrancing when the setting sun evokes a ruby necklace strewn across a town whose

sparkling lights look like a thousand glinting diamonds. Your villa with chaste white marbled bathrooms and white interiors might be elegantly sober, but its fine wines ensure a heady-nistic sojourn.

Ask the lodge to send you to lunch at Haute Cabrière, that turns home-grown produce into delicate creations. The vineyard’s owned by eccentric German aristocrats whose wine cellar is an art gallery. For a taste of artisanal art, the lodge organises visits to 22-year-old

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Travel

Delaire Graff Lodge & Spa

Janine Van Zyl, whose home-made ice creams are quite a rage. Take along some wines from Delaire raff s collection, and anine can transform them into adventurous Cold Gold (her boutique’s name). elaire raff can arrange visits to museums and art galleries, but the lodge itself is a live-in art gallery: artworks hand picked by r. raff are precious like his diamonds.

Besides, this lodge alone boasts two culinary gems: Indochine serves contemporised Pan-Asian cuisine,

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under ceilings swirling with superbly crafted metallic birds, whilst Delaire raff estaurant offers views over swirls of vineyards. After lunch, Madame may doggy-bag a diamond or few at frica s only raff diamond boutique, whilst Monsieur watches hours wither on those new raff watches. He and his bank balance are rescued by her appointment for an Aromatherapy facial at the spa.

O&O Cape Town: When it launched, the who’s who was invoked, expenses weren t spared, champagne owed.

The party hasn’t stopped, the champagne still ows, everyone who’s anyone in the city continues to see and be seen at the glitziest waterfront address. aunted modernity and vitality, established itself emphatically as precisely what it is- the One & Only! s arina ise rooms are palatial and boast walk-in wardrobes bigger than a London apartment.

Mattresses so right royally rich that no princess, however pernickety, could feel a pea ensconced under it.

Princesses will adore O&O’s island spa, a city spa on a private island!

Ask for Ntombi, who does fantastic ESPA facials. You’ve got fancy French Bastien Gonzalez mani/pedi too. Or immerse yourself in the two-hour Essence of the Earth & Ocean ritual incorporating local sea salts and seaweed wraps customised

by ESPA, exclusively for this spa.

O&O’s exclusivities include famous Japanese restaurant Nobu, where wasabi ice cream pairs with the best South African dessert wine from the city’s best selection. Wine galas are conducted by sommelier Luovo, who is only but is mature like a fine old wine. He’s internationally-known, won South Africa’s Best Sommelier award in 2008 and hasn’t stopped winning since.

all-inclusive mini-bar, and this is what you’ll get; an enchantment of the senses, Liz Biden’s pet creation is sumptuous, overwhelmingly so.

Individually designed suites have themes as varied as Tibetan, deeply orange and exotic, to rench and fine Huguenot. Armani didn’t quite stay in the rmani suite, but obert edford did. owever, Elton ohn naturally has a preference for the Queen of all suites, the Indian Maharani Suite. All suites have astonishing views, some over vineyards, all over luxurious lawns climbing into hilled verdure.

Staff distinguish themselves with wit, vim and warmth -- not altogether usual in Cape Town, sometimes so brutally businesslike. owhere else would staff wrap into little bon-bons breakfast cereal bars you’ve especially liked. This was for me to take along when I was when departing for Franchoek, where I was sent in a Mercedes Benz limo (only standard at O&O).

O&O also has the savviest concierge, who can get you into restaurants with apparently eternal waiting lists like est itchen, whose declared it the “best restaurant in Africa.”

It rather wows the uninitiated by an overwhelming assemblage of disparate items not necessarily consonant, and a painfully long sampling aggravated by monotony.

If you re vegetarian, you d find beetroot on half your menu and celeriac on the other half.

La esidence lives in the rench quarter, whose many dining options include new Foliage just down the road. But feed the senses over lunches on the hotel’s terraces, set on emerald lawns where sapphire peacocks strut -- wonder whence this Indian exotica came. Perhaps some Indian Maharaja forgot his pets on holiday. Liz Biden didn’t return them, for they clearly enhance her hotel. Suppers are under stunning chandeliers and paired with wines from the estate. There’s a tasting menu too, that can be cancelled as per the GM’s whims -- he can be uite a drama ueen, befittingly amid this dramatic decor.

But try 95 Keerom, where internationally-renowned Milanese chef Giogio Nava makes pasta, awarded the world’s best. His ravioli won’t disappoint, nor will this disarming chef with a subtle sense of humour.

La Residence (Franchoek): Throw in an Italian villa, Marie-Antoinette’s favourite toys and a heck of a lot of lavish tissues, chandeliers, marble, artwork, period furniture and an

Don’t irk the General Manager before your massage with masseuse Athena, who does the best massages

One & Only Cape Town LEFT One & Only Spa

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in these parts. She’s so good that obert edford wanted to run away with her!

Birkenhead House (Hermanus): Corinne, the manageress, says Hermanus, a serene seaside town about 90 minutes from Cape Town, has “champagne air,” and is the only place in the world where you can breathe and drink champagne. You certainly can from the champagnestocked, all-inclusive mini-bar at Birkenhead House, another Liz Biden creation.

Set on rocks verging over the water, here’s the best address for whalewatching, from daybeds by the infinity pool that seems to meld into the ocean. In ghastly weather, repair to a glass-encased salon, where you can stretch on massive white sofas by a fire place, warmly wrapped and copiously supplied with the best Earl Grey in South Africa, freshly brewed and served with the cake of the day. ake is generously offered, and you keep gorging until you fear you’ll acquire a whale of a waistline. But Corinne says they have decided to curtail those leviathan South African portions, and are considering healthier cuisine, served in an all-glass dining room where you can keep whale-watching.

There’s a spa for those whose whalewatching trips bad weather thwarts.

Travel

La Residence (Franchoek)

I annul all expeditions, prepossessed as I am with my honeymoon suite, all red and ravishing and oriental, with sunken bath and outdoors pool.

I refuse to leave it, much to the frustration of Corinne. Next morning over breakfast on the superb terraces --between multiple “Oh, there’s another whale!”-she tells me that they’d planned to fill my bath with roses, light candles, send champagne and chocolatedipped strawberries. Then, I could experience their honeymoon suite in its entirety. I say for that they’d need to find me a man.

“We can furnish that too,” Corinne smiles.

“I’m very picky,” I sigh. “ ry us,” orinne is confident.

Certainly, there seems little the lovely staff here wouldn t oblige with!

Mount Nelson (Cape Town): Cape Town airport isn’t the homeliest, but the Mount Nelson compensates with a classy airport pick-up, a Mercedes Benz and in it Zaheir, the most adorable chauffeur who provides

an animated guide to Cape Town’s history, culture, architecture.

His enthusiasm for Cape Town is unassailable. But then, we pass his home, sea-facing.

“Nice,” I say.

“Yes,” he replies. He is one of the luckier ones, he adds. Soon he’s recalling the infamous “District 6”, and how blacks and coloured people like himself were extirpated from their homes when it captured white fancy to expropriate their land. Zaheir recalls the cruelties of apartheid, but without rancour. “Apartheid” is a taboo subject in South Africa. Just brush history under the carpet and wash one’s hands of the dirty truth. It’s good to finally hear the truth, even if it jars and mars the scenic route.

Soon, too soon, for I’m enjoying Zaheir’s company and conversation, we reach the hotel.

Historic, iconic, 115-years-old, the Mount Nelson is like an heirloom.

A statue of Mahatma Gandhi greets you at the entrance, an air of grandeur escorts you through the

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Birkenhead House (Hermanus)

corridors to a zingy bar, popular with locals. If the bar serves the Cape’s crispest home-roasted nuts, then asis Bistro offers at breakfast multifarious breads of European standard. I even asked if they had a French baker.

The Mount Nelson is Cape Town’s best-located hotel -- I think, at least, invariably contrary to everyone else. Most hotels proclaim

mutter ends in the Slavery Lodge.

Where you’re confronted with the truth in black and white, there’s no grey area of redemption.

their trendy waterfront or glamorous sea-facing placements.

But I enjoy museums and the Mount Nelson, in Cape Town’s historic heart, neighbours the gorgeous Company Gardens, with their wealth of museums, galleries and historic buildings, including the Parliament.

The kilometre-long path traversing these gardens, doused in lush trees and carpeted with blooming lawns where birds utter and s uirrels

A few French tourists stay in here, nobody else does. A restaurantowner had bewailed, “Cape Town’s so full of coloured people, you’d think you’re in Asia.” The Slavery Lodge enlightens that South frica s horrific slave trade also

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sourced slaves from India, Ceylon, Malaysia, Indonesia and China. The deplored super uity of coloureds in the Cape are descendants of “imported” slaves.

There’s a Jewish Museum, about which hotel staff say, “Wouldn t interest anyone who isn’t Jewish.”

The Jewish Museum also contains the devastating Holocaust Museum, and one would think that the Holocaust

Travel would or at least should interest any human being? This museum, that left me sobbing, also remains unfre uented. useum officials, thrilled I hadn’t completed the museum in 3 hours, didn’t shut until I’d read every word in it!

For those disinclined to museums, the hotel has an efficient and complementary shuttle service to Table Mountain, Camps Bay, the Waterfront and neighbourhood restaurants. The concierge, Byron, likes sending guests to Bistro Societi, where manager Johan delights, vodka-spiked pasta stuns (specify al dente!) and risotto’s the best in town. Butternut equals their celebrated mushroom risotto.

And death-by-chocolate cake is to-die-for. n amps Bay visits, chauffeurs rather too keenly stop you at certain restaurants. y chauffeur on that occasion also takes me to the Bungalow bar. It is midday. A white man says to my coloured chauffeur, “The colour of your glasses is better than the colour of your complexion.”

Through a glass darkly.

Ellerman House (Cape Town): It is a house, not a hotel, I’m informed. It’s

certainly not a home, for one never feels quite at home at Cape Town’s most exclusive property (no walkins!). It is all wooded and wonderful.

There’s ubiquitous artwork and views of seas and sweeping trees on manicured lawns. I’m amazed, and also cold. Perhaps guests here bring along their fur coats.

My room, No 5, is massive, oldfashioned, very English. But the seascape from my terrace strikingly reminds I’m in Cape Town. Striking too is that the city’s priciest rooms haven’t fruit baskets or butler.

There’s no concierge either. Perhaps one is expected to travel with one’s PA? Take along a packer too if your arm is bandaged like mine. (South frican irlines staff finally helped me pack at the airport).

place, with pieces inspired by wine and brandy-making. Spectacularly in the centre of the gallery, temperature-controlled wine bottles wind round a crafted spiral, evoking a grapevine, a corkscrew or a vinously spinning head.

I liked Chef Veronica’s supper in the elegant dining room. The pastry chef especially impressed.

Breakfasts, chic and compact and with outstanding rye bread, are enjoyed over breathtaking views.

My “enjoyment” impaired by the GM’s insistent remarks that I’d rocked up to breakfast ten minutes before breakfast closed.

Ellerman ouse is one of those stiff, old-school establishments, “school” being the operative word. I didn’t quite grasp house rules, and felt like a schoolgirl, constantly ticked off by headmistress-like management, it’s ironic how consistently it was impressed upon me that I was “enjoying” myself, nevertheless.

Admittedly, I rather enjoyed spa therapist Louise’s power-packed massages. Its new wine gallery has artwork captures the spirit of the

There’s apparently a complimentary shuttle service within a fifteen km radius, subject to availability. But it

wasn’t ever available, complimentary airport drops being prioritised, it’s explained. But when I needed an airport drop, I found myself deposited at the airport five hours before my ight, because the chauffeur had to get groceries yes! and then fetch someone from their gallivants. Intricacies of this shuttle service mystify. A comp airport transfer is guaranteed, but this could well be twenty-four hours before your ight. “ oar frica specialises in bespoke itineraries” I , LL . www.roarafrica.com New York | Cape Town (USA) +1.212.300.4511 (USA M) +1.347.935.2765 | (SA M) +27.76.655.4100

Ellerman House Cape Town

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The Little Kn Of New

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Travel

nown Luxury Orleans

By Jenna Intersimone

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Jackson Square is considered the heart of the French Quarter.

(Photography Jenna Intersimone)

N

ew Orleans can seem to be a decidedly un-luxurious place.

The city that began its life in 1718 as the dump site for French convicts and prostitutes hasn’t changed so much today, as it remains a well-known capital for alcohol, sex and debauchery.

However, these aren’t the only things that the Louisiana city is defined by, which is why over nine million people visit New Orleans every year. It’s also a town where tourists and locals alike savor fine Creole and Cajun cuisine, explore historical architecture in many forms and dance to jazz music on every street corner.

Even though New Orleans in its entirety cannot be categorized in the same opulence as cities such as Paris or Dubai, I realized, through my recent trip to the legendary destination, that luxury does exist within the city limits, and in quite great amounts. If you’re looking to visit the rogue Southern city, see the splendor that I discovered within New Orleans, through accommodations, dining, drink and attractions. he first step in enjoying a taste of luxury as a traveler is choosing refined accommodations. he Audubon Cottages is one such lodging that I came across which offers distinctive uarters a collection of seven one and two-

bedroom lavish suites, dating back to the early 1800s, which are at the heart of the French Quarter, only one block away from Bourbon Street.

Each cottage boasts private access with a private feel, yet still retaining great proximity to everything that New Orleans has to offer. lus, all guests have access to what is believed to be the oldest pool in the city, which is set in original brick and is surrounded by abundant foliage and wrought iron seating, a classic New Orleans staple. What I found most enticing was that the Audubon Cottages differ from a generic, plush hotel in that each cottage holds its own story, history and background, some of which include local haunts.

Although the city prides itself on many historical fine dining establishments, I was most enthralled by the Court of Two Sisters, a restaurant quite literally bedded in a secluded and quiet courtyard between Bourbon and Royal Street.

The location that was once home to five governors, two state Supreme Court justices, a future justice of the U.S. Supreme Court, and a future President of the United States is now surrounded by charming fairy lights, various humming fountains and, of course, incredible classic New Orleans cuisine. Some of my Court of Two Sisters favorites include turtle soup au sherry, grilled alligator sausage and bananas foster, which also involves an impressive show at the table.

The Audubon Cottages are said to hold the oldest pool in New Orleans. (Photography Audubon Cottages)

Tennesse Williams, Truman Capote and Ernest Hemingway are all authors who have enjoyed a drink at the famous Carousel Bar (Photography Jenna Intersimone)

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Travel The Garden District is considered the most expansive collection of historical southern mansions in the United States. (Photography Jenna Intersimone)

The Court of Two Sisters sits between Bourbon and Royal Streets in the French Quarter.

(Photography Lindsey Irwin)

The Audubon Cottages feature seven luxury one- and twobedroom suites. (Photography Audubon Cottages)

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As anyone who has ever visited New Orleans knows, this city loves its bars. Whether it’s a famous jazz club, a tiny dive bar or a historical destination, New Orleans is simply spellbound with the possibility of exceptional drinks at every corner.

One corner that can’t be missed is the famous Carousel Bar at the Hotel Monteleone, a 64-year-old lobby lounge that once inspired the likes of Ernest Hemingway, Truman Capote, Tennessee Williams and William Faulkner. As the only revolving bar in New Orleans, I adored the slow rotation of the historical bar, which also features live nightly entertainment. Today, it is also a popular spot for celebrities such as Michael Jordan, Dennis Quaid, Greg Allman and Sally Struthers.

District reminds visitors of just that. As a neighborhood of the city that is, in part, a National Historic Landmark, it is considered one of the best-preserved arrangements of notable southern mansions in the United States. One of my favorite spots in the city, the Garden District is a lovely and romantic mix of pastel homes, remarkable history and tremendous, colorful gardens making for an enchanting destination that shouldn’t be missed. Anne Rice, Peyton Manning, Nicholas Cage and Sandra Bullock are just a few of the well-known celebrities who call the Garden District home.

After sampling the quiet fountains, detailed wrought-iron fences and understated statues, it is easy to see why the District is a chosen spot.

When visiting the untamed French uarter, it can be difficult to remember that people actually live in the loud city of New Orleans.

However, the opulent Garden

Considered the heart of the French Quarter of New Orleans, Jackson Square, named in honor of the Battle of New Orleans hero Andrew Jackson, is a historic locale

Travel Jackson Square is named for the Battle of New Orleans hero Andrew Jackson. (Photography Jenna Intersimone) RIGHT The Carousel Bar sits within the Hotel Monteleone. (Photography Jenna Intersimone)

overlooked by the St. Louis Cathedral. A favorite spot for visitors and locals. It’s no secret why the green s uare is embedded with culture. It calls the Presbytere, Cabildo and Pontalba Apartments its neighbors and it is also the hub of local city artists. The wrought-iron fence wrapping around the square is where generations of artists have displayed their portraits, paintings, drawings and creations for cultural minds to savor.

When first hearing of what ew rleans had to offer, I found it difficult to believe that luxury existed within the southern destination. However, after my visit, I found that the city, enamored with art, music, architecture and fine dining, is in addition, a hub of cultural opulence and incredible history that deserves a visit from those with finer tastes.

Sandra Bullock, Nicholas Cage and Anne Rice are just a few celebrities who have called the Garden District home. (Photography Jenna Intersimone)

The Court of Two Sisters is quite literally embedded within a courtyard of fairy lights and fountains.

(Photography Jenna Intersimone)

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Spectacular Anniversary on

ALL PHOTOS BY LEAH WALKER.

By Jill Weinlein

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r Silver Bora Bora

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C

elebrating our silver anniversary, we flew to Tahiti and took a smaller plane to one of French Polynesia’s most desirable Leeward Islands, Bora Bora. We enjoyed exploring the bucolic French Polynesia Leeward Island 25 years ago for our honeymoon. We made a vow that if our marriage lasted 25 years, we would come back.

The only way still to arrive at any of the resorts on the island is by boat. ur first stop was at the private Motu Tehotu, a reef islet formed by broken coral and sand surrounding an atoll. The sand is powdery white and the water surrounding the resort is

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aquamarine blue, home to the Four Seasons Resort.

The Four Seasons Bora Bora has 100 overwater bungalows with thatched grass roofs resting on stilts. Once off the elegant wood boat, my husband and I met with Cindy Grigaut, the Catering & Conference Services Manager, as she met us at the dock, placed oral leis over our heads, gave us a shot of fresh mango juice and a cool washcloth. Then she whisked us away in a golf cart to see our accommodations.

While driving on the wooden pathway above clear blue water, we saw one luxurious bungalow with a

Travel plunge pool on the deck. “They sell out all the time,” said Grigaut. “Our guests like the comfort of being in the water to relax and enjoy the views and sun, without having to worry about the current.” There are four bungalows with plunge pools and direct lagoon, and mountain views of majestic Mount Otemanu.

Most of the overwater bungalow suites are identical, except for the views - There are beach, lagoon and mountain views. Bungalows will accommodate three adults or two adults and two children under 12.

There is one king size bed and one queen size sofa bed with one bedroom and approximately 1120 square feet. Beds have down or hypoallergenic pillows. ooms offer Internet access, multi-line telephones, refrigerator in the private bar, CD and DVD player, satellite television, complimentary coffee and tea and twice daily housekeeping service. There are snorkel equipment and life preservers in a wooden storage unit on the deck. hey also offer family bungalows that have two bedrooms connected by a deck. They will childproof the decks with plexiglass so a young child can’t fall into the lagoon. he resort offers private beach villas that are over 3,000 sq. ft.

The Presidential Suite is 5,000 sq. ft. with three bedrooms and an infinity pool.

The clientele for Four Seasons Bora Bora are mostly Americans, ranging in age from 35 to 50 years old. The resort is known for hosting small weddings in the breathtaking chapel on a lagoon overlooking Mount Otemanu.

Guests can take a complimentary boat ride to the main island of Bora Bora at 11:15 a.m. to enjoy lunch, shopping or a tour. The Four Seasons boat waits at 2:45 p.m. to take guests back to the private motu.

For those who would like to go to world renowned Bloody Mary’s at night for cocktails and dinner, a boat leaves the resort at : p.m. and delivers guests to Vaitape by 7:20 p.m.. A complementary cab ride whisks guests to the restaurant, 10 minutes away and returns them to the dock at 9:45 p.m. for a boat ride back to the Four Seasons. In the evening, the boat ride is $35 per person roundtrip.

Guests enjoy the cathedral style spa

at the Four Seasons. It is the soul of the resort, made of teak wood with 7 treatment rooms using French brand products. Separate ladies’ and men s locker rooms offer relaxing infinite pools with olynesian views.

Love to snorkel? Nestled within the grounds of the Resort is an inner lagoon, The Sanctuary is teeming with exotic marine life with over 100 colorful species, including the octopus, eagle ray, li ardfish, icasso trumpetfish, soldierfish, firefish, unicorn fish, spotted pufferfish, parrotfish, peacock damselfish, clownfish and butter y fish, sea urchins, anemones and shrimp.

It s also a fish and octopus feeding spot, and area for open discussions with guests on the Polynesian ecosystem. The Sanctuary is maintained in partnership with the acific Eco World Initiative, a non profit organi ation committed to learning more about the changing marine environment and working to conserve it.

While exploring the resort, we watched guests skim the pristine turquoise lagoon on complimentary stand-up paddle boards, sitting in paddle boats, or in single or double kayaks.

We learned that the all weather surface tennis courts can be lit for night play, and accessories are complementary upon request.

Feeling hungry, we took a stroll hand-in-hand to the Sunset Restaurant and Bar. We watched two staff members getting into an outrigger canoe full of silver containers, to set up a private dinner for two on a tiny motu 100 paddles away from the shore. There were also tables set for two on the beach for intimate and romantic dinners.

We opted to sit on a cozy couch, while sipping a pineapple mojito and glass of Tattinger Brut Rose. For appetizers we ate a Thai beef salad with cucumbers, peppers, tomatoes, red onion and mint and 12 pieces of sushi that included salmon, tuna, swordfish, eel, octopus igiri, and California rolls.

Walking back to the bungalows, we admired the stars and constellations in the black night sky. It was an extraordinary evening and we wished we could stay longer than just one night. We stood on the beach, renewing our vows with a promise to come back before our golden anniversary.

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Put A Pin In It

Searching For Mrs Conda First Name Ana

By Debbie Stone This article has been published previously by Way Beyond Borders and the Woodinville Weekly and republished with permission.

I

was a woman on a mission when I set out on my Peruvian Amazon riverboat adventure with International Expeditions. Like most of my fellow passengers, visiting the Amazon was a bucketlist destination, one that promised to be a significant and momentous travel experience. My objective was to learn firsthand about this unique environment and its diverse wildlife, as well as about the people who inhabit its lush and verdant rainforests. I had another goal, though, which was to see an anaconda snake. Odd, I admit, but for some reason, this creature has always held a curious allure for me, after having heard tales of its almost mythical proportions and surreptitious existence. In the wild, an anaconda spends most of its time hanging out in rivers hunting for food. A solitary snake, it is somewhat shy and not easily seen, due to being camouflaged in the swamps and bogs in which it thrives.

The Amazon is the Anaconda’s home and I knew this trip represented the best opportunity for me to finally come eye-to-eye with this storied reptile.

The Amazon is by far the largest river system in the world, containing over two-thirds of all the unfrozen fresh water on earth. There are over 1,100 tributaries within this system, seventeen of which are over 1,000 miles long. The mouth may be 300

miles wide and up to 500 billion cubic feet of water surge out to sea per day. In hours, the ow into the Atlantic would sustain New York City’s fresh water needs for nine years. Such mind boggling facts can be difficult to process and are usually met with jaw-dropping amazement from visitors to this legendary destination.

The extensive waterways and favorable climatic conditions of the Amazon Basin have fostered the greatest development of rainforest to be found anywhere on this planet.

Over twenty percent of Earth’s oxygen is produced in this area.

Though the exact number of plant species existing in Amazonia is unknown, over 25,000 have been identified thus far, with new species constantly being discovered.

As for wildlife, the place is a veritable bird-lover’s utopia. Its rich canopy of tropical vegetation is home to an astounding percentage of the world’s bird species. Each day, when we left our mother ship, La Estrella Amazonica, and went on various naturalist-guided excursions via skiffs, we were treated to the sight of countless numbers of birds of every color and size. Their musical sounds created a melodic symphony in the forest. And they possessed delightfully descriptive-sounding names such as wattled jacana, laughing falcon, glittering-throated emerald, spangled cotinga, Amazonian umbrellabird, masked crimson tanager and cobalt-winged parakeet, among many others.

One of my favorites, the horned

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all the glittering frogs, toads, lizards and turtles that we found along the river.

screamer, a large bird with a small chicken-like bill and spiny structure projecting forward from its crown, is known for its quirky attributes.

It ies like a vulture, walks like a duck and actually sounds like a donkey; a noise that continued to elicit laughter among our group no matter how many times we heard it.

So much of the wildlife, from the green tree iguana and three-toed sloth to the long-nosed bat and olive whip snake, artfully conceal themselves to prevent predators from finding them. hey seamlessly blend into the environment, appearing as parts of leaves, sticks and branches. It took me some time to train my eyes and even then, I would have missed dozens of creatures had not the guides pointed them out. I realized quickly on that the Amazon teems and pulsates with life, even when you can’t see anything moving. It’s a living, breathing system; a complex organism that never sleeps.

Our naturalist guides, Segundo and Usiel, as well as our expedition leader, Dennis, never ceased to impress me with their eagle eyes and encyclopedic knowledge of the ma on. While on the skiffs, our heads and bodies were in constant motion. We jockeyed in position, whipping our binoculars around in every direction each time a different bird was spotted. It was a dizzying and dazzling experience that left us in awe of the array of avian life present. And although I am not a birder, I took great satisfaction in being able to recognize a few species after a while, even having enough confidence, for example, to excitedly call out, “Yellow-headed caracara at three o’clock.” The reward was a nod from the naturalist confirming the identity.

Though there are some large animals in the Amazon, many are nocturnal and remain inactive during the day or choose to remain hidden. Monkeys, however, are the exception. They are out in full force, jumping and almost free-falling from tree to tree high up in the forest canopy. Their noises identify them long before they’re visible. We reveled in their sight and took great joy in observing their behavior. It’s hard not to fall in love with the cute pygmy marmosets or the owl monkeys and capuchins, but I think the red howler got the most attention for its amusing sounds and mischievous antics.

The Amazon is also a dream come true for butter y enthusiasts, with more than 4,000 species of these delicate creatures and some 20,000 species of moths. They are an incredible sight, as they utter by the water’s edge or along a jungle trail adorned in their brilliant apparel. They join the parade of amboyant insects such as the rainbow grasshopper and the pink-toed tarantula, along with

As it was high season and water levels were high, we spent much time on the river, as opposed to the land, which provided an ideal perspective

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for spotting wildlife. It also gave us a great opportunity to examine creatures that reside within the river itself, from the multitude of exotic fish to the eely water snakes and caiman. The pink river dolphin was the star attraction. Born grey, these dolphins become pinker with age because their skin gets more translucent, allowing the blood to show through their bodies. When we came upon a small pod of these amingo hued, playful mammals, everyone jumped up in the boat and tried to take pictures of them. Most of us were unsuccessful in capturing that special Kodak moment, as the dolphins spent only a nanosecond above the water, teasing us with their splendid color. Instead of being frustrated, however, I decided to sit back and fully absorb this spectacular sight, taking my own mental photos for later. The dolphins reappeared several times during our trip and even made an appearance while we were swimming in the river.

Through observing and studying wildlife is the main focus of an Amazon riverboat journey, there are so many other aspects to this adventure. When we weren’t riding in the skiffs in search of creatures, our group visited villages and interacted with the local people.

One morning, we went to a school where we donated supplies, taught the children the “Hokey Pokey” and learned about the educational system. Educational opportunities are few for kids who grow up in the Amazon, unless they opt to move to the city of Iquitos, capital of the Peruvian Amazon, where secondary

schools and colleges exist. Iquitos, with a population of 400,000, can only be reached by river or air, as there are no roads connecting it to the outside. Surrounded in all directions by forests and a maze of rivers and streams, it is an oasis in the midst of the Amazon. The city is the hub of civilization in the region, and is also the arrival and departure point for riverboat trips.

Another time, we met with Maestro Juan, a wizened and wise shaman, who shared information about his eight-year training regimen, which began at the age of seventeen. He told us he was born with the “gift” and that he has the ability to talk with the spirits of plants after ingesting a highly hallucinogenic botanic, which sends him into a deep trance. He grows his own plants for medicinal purposes and treats others who are ill with his portable “rainforest pharmacy.” At the end of the session, he offered us each a blessing for safe travels.

We came across many Ribereños, or river people, of all ages in their various watercraft, ranging from dugout canoes to small motorboats, as boating is the sole method of transportation in the region. The river is life on the Amazon, and all

their original place, as if they were never disturbed, and the area looks like a meadow you could walk upon.

Overhanging vegetation with its dangling vines drip with moisture in the heavy humidity, while oropendola birds’ nests appear as earrings for the trees. This primordial setting makes you feel as if you’ve wandered into a scene from “Jurassic Park.”

activities are centered on it. It is a main source of drinking water and food, with fishing the dominant industry and livelihood of the people.

Kids at a young age become very adept at handling boats, because they use them as a means to get to and from school each day. And when it’s election time, the government sends in the military to set up oating booths along the ma on, ensuring that all people are able to cast their votes, as voting is mandatory in Peru.

Fishing for red-bellied piranha was another unique and entertaining activity that our group engaged in during the trip. The technique was simple: Skewer a piece of raw meat to a hooked line, thrash the thin wooden pole in the water to attract the attention of the piranhas and then pull up when you feel a tug.

Even I, who have had little to no fishing experience, was successful in catching one of these carnivorous creatures. I didn’t spend much time admiring my catch; rather, I quickly handed it over to the boat driver, trying to avoid the fish s sharp teeth and violent movements. The piranha’s ferocious reputation is most deserved, and many a local fisherman bears the scars of carelessness when handling them.

Houses are built on stilts, which is a necessity in the high water season, as ood waters annually rise over forty feet. It was difficult to imagine all the water we saw disappearing and becoming rice and watermelon plantations come December. Naturalists told us to envision a totally different landscape in the dry season, where many of the small passageways we explored would be nonexistent.

Although I didn’t plan my trip to coincide with the high season, I’m glad it worked out that way, as there are a number of beautiful areas the skiffs would be unable to navigate in low water months. Picture breaking trail with a boat through a mass of densely compacted water hyacinths that lead to a pristine lake. Once the boat carves its path, the hyacinths seal back into

Sunsets in the Amazon are pure magic. Most of the time, by late afternoon, we were back on La

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Travel Estrella Amazonica, enjoying happy hour on the top open-air deck, and listening to our multi-talented naturalists and crew play everything from traditional Peruvian folk music to American rock ‘n’ roll. We watched the sky slowly become a collage of fiery colors before darkness set in and paved the way for stars to give us a double feature. One evening, we took the skiffs out for a ringside seat to this performance. We were serenaded by a chorus of frogs, while fire ies and glow worms winked irtatiously at us. ur guides and boat drivers used their beacons and spotlights to locate nocturnal wildlife. Seeing the red eyes of a caiman blaze in the darkness gave me an eerie feeling, knowing that these and other creatures in the jungle were watching our every movement.

Living quarters on the charming La Estrella Amazonica are cozy, yet comfortable for the 28 passengers and crew. In addition to staterooms, there’s a dining area, lounge/bar, lecture/ meeting room and even a tiny workout facility. ood is served buffet style with several entrée options, including fresh fish, and plenty of delicious tropical fruit and veggies. Staff are accommodating and hospitable, making every effort to please.

They are gracious and polite, and never fail to greet you with a warm, welcoming smile. They also have a great sense of humor, which automatically sets passengers at ease.

The naturalists are not only guides extraordinaire, but musicians and storytellers. They enjoyed regaling us with Amazonian folklore, which often dealt with superstitions and myths about such creatures as the jaguar, sloth and pink dolphin. Many of the tales had morals and warnings that people in the villages continue to adhere to even today.

In the span of our week-long trip, we went a total of 640 miles on the river. We explored several tributaries of the Amazon, as well as the famed Pacaya-Samira National Reserve, one of the largest protected areas in Peru, with a size approximating Belgium. Its main purpose is to preserve ecosystems of the Omagua Region and to promote sustainable development of local villages. The reserve’s biodiversity is immense, and the level of involvement of residents in regards to conservation is remarkable. Nearly 93,000 people live in and around the area within 208 communities. Rangers work with residents to preserve this

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unspoiled locale, and they take their role seriously.

Throughout the journey, I kept my eye out for the elusive Mrs. Conda; first name, na. s the days went by without a sign, I began to accept the reality that this legendary snake and I were destined not to meet. At the tail end of the trip, we went on a jungle walk, where local trackers came along to assist naturalists in finding various creatures. s we trekked through the thick foliage, lined by walking palms and massive banyans or “Avatar-like” trees with their gnarly roots and thick trunks, the intensity of color was almost blinding. After examining such creatures as bullet ants, poison dart frogs, horned toads and a red-tailed boa constrictor, we heard a sudden shout. Mrs. Conda had been found, exactly where expected – on the edge of a boggy swamp, wellcamou aged in her eco green skin.

The tracker picked up the snake and held it out to us for a good look, keeping his hands and body away from its fangs, while it struggled mightily and forcefully to be released. Though the anaconda is not venomous, it is incredibly powerful and employs constriction to subdue its prey. We noted that the snake’s girth was large (some grow as big around as a grown man), but that it was not very long in size, and one of the naturalists commented that it was probably an immature anaconda.

I was ecstatic nevertheless with this younger version, a Miss Conda, if you like – mission accomplished!

If you go

There are a number of companies that offer riverboat trips in the Peruvian Amazon. I opted to go with International Expeditions, due to its stellar reputation in the industry.

It is a pioneer in ecotourism and is known as a world leader in smallgroup nature travel, with a host of award-winning experiences and uni ue itineraries to far ung destinations. I was also attracted to the company because it has a long history of supporting conservation projects across the globe. In the Amazon, for example, it helps to fund ongoing conservation efforts, such as building water-treatment plants in villages, funding the Amazon Medical Clinic and developing Las Malvinas Urban Garden Project in Iquitos, Peru.

For more information about International Expeditions: www.i.e.travel.com.

Global Etiquette European Business Meetings

By Maralyn D. Hill

T

ime matters for business meetings. It matter for social engagements as well, but we will cover one thing at a time. This month, we will focus on European countries. If I have missed a country, it is an oversight. Next month, we will feature another part of the world.

In many countries, not being prompt or on time is considered a huge insult. Yet, as many of you may have discovered, being late is culturally accepted in others. This is an important distinction and I’d encourage you to err on the side of being prompt. As you will be able to tell, I know more about some of these countries than others. When you are a guest in another country, or are doing business with someone from another country, it is best to know and understand the culture and not take someone being late as personal. Know and understand as much about time as you can.

Europe

Being punctual matters and is expected, especially in Northern European countries.

Albania

Punctuality is expected, and I’d suggest taking it seriously.

Austria

In Austria, every minute counts. Time is carefully scheduled and managed, as well as respected. Just as its trains arrive and leave on time, so do details of business. I’d suggest being

Denmark

five to ten minutes early, as a few minutes late can offend. If you are going to be late at all, call.

Be punctual and prepared to argue your own point of view. It’s expected. Meetings tend to stick to a strict agenda.

Belgium

Being on time is extremely important, as the Belgians are good timekeepers. Punctuality is viewed as a virtue. Apologies for late arrivals will be accepted good naturedly, but I would not run the risk and certainly call.

Estonia

Make appointments well in advance and punctuality is quite important.

Visitors are expected to be punctual, as Estonians are always on time. I’d suggest arriving five to ten minutes early, so you are in the right spot, fully prepared, etc. Estonians like to get straight to the point and business meetings generally stay on schedule. They equate time = money and do not like to waste it.

Croatia

Finland

Bulgaria

The Croatian culture takes time seriously and considers punctuality good manners, especially with business meetings.

If you discover you will be more than five minutes late, it is best to call and advise, as Finns take punctuality quite seriously and expect the same from you.

Cyprus

France

Cyprus is more complicated, as a formal request is required for a meeting, as well as a written confirmation on the part of both parties. You are expected to be punctual. Your Cypriot business counterpart may arrive late.

Punctuality is considered a courtesy and expected. Prior appointments are vital even if social. Drop-ins are rude and unacceptable, but being up to ten minutes late for a business event will be tolerated. But strive to be on time. On the other hand, you may have to wait for your French colleague being late without apologies.

Czech Republic

lan in advance, as you will find it difficult to set up on short notice.

Czechs want to arrive prepared and have time to prepare so they have facts and figures at their disposal.

I would not even suggest trying to arrange a business meeting on a Friday afternoon. Being late implies a lack of professionalism.

Germany

Appointments are expected and meetings and events run on time, so be on time. It will re ect poorly, if you are not punctual. German meetings are more formal. Use titles, unless invited to do otherwise.

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Greece

Punctuality is not as important to Greeks. They are frequently late for appointments. Yet, they do expect others to be on time for business meetings. Sometimes, you don’t have to schedule appointments ahead of time. Greeks enjoy the social aspect of business meetings as well as those with friends and families.

While once I was making three different presentations, in three different regions of reece, all with press coverage, etc., and most started between twenty to forty minutes later than scheduled. One goes with the ow and enjoys the people you meet while you are waiting. In every instance, the audience was so engaging the time ew by. Sometimes contacts made while waiting are as important as those made after presentation.

Hungary

Being fortunate to visit a few times, I found punctuality is extremely important when Hungarians meet foreigners. Try to arrive ten minutes early and allow extra time for traffic. raffic is always a challenge in Budapest. If you are delayed five to ten minutes, it will not be crucial to the outcome of your business meeting. On the other hand, don’t be consistently late.

Iceland

Times have changed. Now, Iceland is similar to other Nordic countries where punctuality is highly valued.

If you are going to be delayed, let

Business the host know. It is a good idea to arrive ten minutes early so you are prepared to start on time.

If you traveled to Iceland twenty years ago and think it is the same, it isn’t. Then, punctuality was not a must and “dropping in� prevailed with many business appointments.

So be sure you are up to date.

Ireland

Be sure to make appointments in advance. There is somewhat of a difference between foreign and local associates. But unless you are local, be sure of on time arrival. It is considered inconsiderate, as well as impolite, to be late. If you are planning several appointments in a day, you need to allow plenty of time for traffic, especially in ublin. If for some reason you are running late, you should phone and tell time of arrival. Ask if it is too late and they would rather reschedule, or if you can still come. Now as the foreigner, if you have arrived, you may wait up to fifteen minutes. he Irish are laid back with time, both business-wise and social. fter fifteen minutes, feel free to call and check to be sure the meeting is still scheduled.

Israel

In general, the Israelis are casual about time, but they do expect you to be punctual and prior appointments are necessary.

Italy

In Italy, rules change, as punctuality is not a priority. The key is patience and to be prepared for delays and some waiting. I encourage you not to view this as a lack of respect, but rather one of multitasking. Be sure to build some exibility into deadlines, as the firm you are dealing with may be doing several projects at once.

Latvia

Punctuality is appreciated by Latvians, as they are punctual themselves. Arriving early will provide you with a couple of more minutes to prepare, while you wait for the meeting to start on time.

Lithuania

Be sure to set up your meeting two to three weeks prior to the date. You will be expected to arrive on time and arriving five to ten minutes early is good. If you are going to be late, call. Lithuanians prefer to meet face-to-face. They want to ensure and build relationships and understanding.

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Photos by Darren Setlow

Business which is punctuality.

Spain

The Spanish view of time is much different than Western Europe, except for Italy coming close.

Spaniards do not consider being late as impolite. Deadlines are frequently viewed as nice objectives when possible, but not really binding. Timing appointments can be a challenge.

Sweden

Punctuality is a must for both business and social appointments.

The expression, “Never be late,” would work well, as planning and schedules are an integral part of the Swedish life. If you are going to be late, phone. But you will have some points against you, as it is considered quite poor etiquette.

Switzerland

Luxemburg

Like Belgium, Luxemburgers appreciate, as well as expect, punctuality, for both business and social events. Anything else is considered disrespectful and quite rude. If you are going to be late, be sure to call, apologize, and give them the choice of waiting or rescheduling. You can easily be branded as unreliable to do business with if you cannot respect time.

Their meetings usually get straight to business, so as not to waste time.

Malta

It’s a good idea to schedule your business meeting two to three weeks in advance and confirm by telephone. It is expected that you will be punctual, but not as rigid as in many places.

Montenegro

I’d suggest an appointment, but punctuality currently does not have much value.

Netherlands

The Dutch keep time well and view punctuality as a virtue in business.

They are accepting of apologies for delays, if you have called ahead.

Norway

Professional Norwegians expect punctuality and it is highly valued.

If you are going to be over five minutes late, be sure to call.

Otherwise, it will not make a good impression. Best to arrive five or ten minutes early.

Poland

Romania

Poles are quite punctual, which I found to be true on a recent trip.

You may discover that those in higher positions may arrive late to a meeting. It is only a means to show their status in the organization hierarchy. Poles have had to rebuild their country three times, since WWI, WWII, and the Russian occupation, and have shown the work ethic and stamina to do it. For those in higher positions to want some recognition, it is well deserved.

Whereas it is best to be punctual, you could possibly be forgiven for ten to fifteen minutes, if you call.

Arrive a little early and allow for traffic delays or parking difficulties.

Being punctual is viewed as a strength and you do not want to be late.

Skopje

(Macedonia - Former Yugoslav Republic of Macedonia) Times have changed. During the past few years, appointments have become necessary. It is best to be on time, but trains and buses are not necessarily on time, so allow extra.

Serbia

It will be expected that you will be punctual. That does not mean anyone else will be on time. But, you will lose respect, if you do not show respect.

Portugal

Prior appointments are necessary and I’d not suggest making them between noon and three, as everything closes. Punctuality is not viewed as important, however people from the North are more punctual than those from Southern Portugal.

Believe it or not, it is considered polite to arrive five minutes late, but the host is normally on time. When someone is more than thirty minutes late, it is then considered rude. On arrival for a meeting, you may find your wait as long as twenty minutes.

If it extends over thirty minutes, it is quite acceptable to show some concern. When setting up the meeting, if they suggest a late afternoon meeting, be sure to have them specify a thirty-minute time range.

Slovenia

I would strongly suggest arriving ten minutes early, to ensure you are not late. Slovenians are punctual and dislike waiting. A prospective business partner being late will be viewed as lacking respect and disinterest. Arriving late could well ensure that a business relationship will not be viewed with any serious consideration.

Slovakia

For a young country, they are very punctual. The business sector is punctual and do not like to be kept waiting for a meeting. Punctuality is expected. I witnessed this clockwork precision on a trip to Slovakia two years ago. They are growing and on their own schedule,

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Everything runs on time in Switzerland. I’ve run through the train stations to make connections and Swiss Rail is amazing. You will find that appointments are essential, and punctuality is highly valued and expected.

Turkey

The Turkish are formal for business, even when purchasing a rug. You schedule your appointments in advance. A high value is placed on being punctual, and it is expected that international business people will honor this.

United Kingdom

Being on time is highly valued by the British for business meetings. If you arrive on time to the minute, those you are meeting with will either be walking in with you or have arrived a minute or two before you. Time is an economic commodity and Brits are known for not wanting to lose any. If you are a few minutes late, an apology will work. If you are going to be later or more delayed, call and advise when you can arrive and see if the meeting needs to be rescheduled.

The odds are, they have another meeting scheduled after yours.

So, you need to keep that in mind.

They are more laid back on social gatherings, where people do arrive up to fifteen minutes late. But that depends, and it’s best to check out details with someone in the know.

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

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The Art of Food

By Maralyn D. Hill

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ater this month Sherrie Wilkolaski, our Editor-in-Chief, and I will be in Lyon, France, to attend Sirha, one of the finest hospitality tradeshows, which incorporates the French Pastry Cup and finalizes with the Bocuse d’Or— an “Olympics of Food Flavor and Talent.” After being invited many times by my friend, French Master Chef Hervé Laurent, he finally convinced me to attend in 2009.

It was awesome and I was hooked.

This show is every two years and each time, it just keeps getting better. In addition to having the finest food, wine and hospitality purveyors, competition in twelve display kitchens for young talented chefs worldwide (who have competed to represent their country or region), the educational opportunities are overwhelming.

A total of eighteen contests will showcase professionals worldwide with their skills and passion from food, coffee and catering industries.

The Chefs’ area will host three most prestigious gastronomic competitions in the world: Bocuse d’Or, Coupe du Monde de la Patisserie 2015 and the International Catering Cup. This year, Sirha will be presenting a new version of Le Food Studio laboratory. It will have an urban look in the heart of the exhibition.

At each of the three venues, the partners will unveil experimental concepts developed exclusively for Sirha. The spatial layout is being entirely revamped to highlight new creations inspired by 2015 trends identified by r d ric Loeb.

The studio will feature “Culinary photography by Omnivore;” “Bridor explores postmodern cuisine;” “Alain Ducasse Education cultivates excellence;” and “Danger de Mordre”, an off the wall display of street food trends. or five days, the Sirha V conference set in Le Food Studio, which is accessible all day to Sirha visitors, will offer experts, chefs and exhibitors a chance to air their views.

Le Food Studio, showcases producing trends that are the heart of culinary innovation. “In each of the three areas of the Food Studio, our partners Omnivore, Bridor and Alain Ducasse Education will reveal the experiments and research they have carried out exclusively for Sirha 2015, in a series of unprecedented demonstrations,

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offering solutions for improving products and services across the hospitality and catering sector.�

twelve desserts on a plate, as well as three artistic creations, one of sugar, chocolate and sculpted ice.

If you were to ask me, which part of the show is a highlight, it would certainly be Bocuse d’Or. However, I thoroughly enjoy all aspects.

In the competition, at the beginning, you see detailed ice sculptures the first day and wonder how can it get better, as each one glistens with the re ection of the light. But each category shines through. Whereas each category is amazing, the sculpted piece stands on its own as a work of art.

The week starts with the Coupe du Monde de la Patisserie 2015. Rules have evolved and changed and candidates will face new challenges for their creations from chocolate and sculpted ice. The pastry talent is worldwide, with countries that made the final cut being from: lgeria, Argentina, China, Columbia, Denmark, Egypt, Guatemala, Italy, Japan, Malaysia, Mexico, Morocco, Philippines, Singapore, South Korea, Spain, Sweden, Switzerland, Taiwan, Tunsia, United Kingdom, and United States.

Each team will be comprised of a pastry chef, chocolate specialist and ice-cream maker. During the six hours of the contest, they will need to create three chocolate desserts, three frozen fruit desserts, and

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I use the time while the chefs are working to visit various purveyor booths, as the best in the industry are on display with their corporate chefs preparing exceptional samples.

I certainly have booths and sections that I am partial to visiting, but it all is intriguing and tasty, including the exceptional wine and champagne.

Discovering the latest for the hospitality industry is also intriguing and always fun to discover what turns up where.

Each country does an outstanding job showcasing its best. While, some

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countries are more into the food scene than others, and newcomers may not know the first year or two just how important this event is.

Chefs from around the globe come to witness the young talent, visit various booths, network, and spend time in Le Food Studio. One does not run out of items to see or places to visit. Even though you may tire, you’re reinvigorated with all of the energy around you. Competition is broadcast via internal television, so you do not need to miss any of the excitement.

New for 2015 is The World Cuisine Summit—a guide to understand quick-changing food services. It will be held on January 27 in the heart of Sirha, and I imagine I will be checking this out while the preliminary part of Bocuse d’Or is starting. The WCS will be overseen by its executive

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The 2015 Bocuse d’Or Finale is January 27 and 28, in Lyon. I’ve referred to it as an “Olympics of food from talented chefs.” That was my first description after attending initially in 2009. But when researching to do this article, I gained insight into the history that confirms my description.

• Fewer resources, more solutions • Starting and running a business in a difficult environment • Innovating for a better world • Solutions from chefs, artisans and designers for a rapidly changing world.

“History of the contest – In 1987, Paul Bocuse had the idea of creating a show-like contest inspired by major sporting events. The objective was also to highlight the chefs’ unique expertise.

Today, every two years, the Bocuse d’Or welcomes 24 promising young chefs from five continents for a grand final. heir challenge is to prepare two dishes within 5.35 hours, live in front of an enthusiastic public. A jury composed of 24 chefs, representing 24 nations, considered to be among the most prestigious chefs in the world, is set up to judge their gourmet creations. It will be presided over by Paul Bocuse, the emblemantic founder of the event.

Created by chefs for chefs, the Bocuse d’Or is more than a mere contest: it is a show, a celebration,

a springboard for talents, and a gastronomic arena where the culinary cultures of the world come to life.”

The objective has always been to broaden its network of talented chefs, as well as welcome new countries and cultures.

“Its selection process requires that the gastronomic culture of participation nations be highlighted, in particular through the choice of ingredients that are used in the recipes.” Today, 3,500 chefs in almost one hundred countries

ALL IMAGES COURTESY OF SIRHA

officer, r d ric Loeb, and the event will offer solutions for corporate heads, executives, marketing, R&D, catering managers and chefs.

Creative and strategic topics will be covered with commentaries from experts, chefs, managers, designers and researchers from various backgrounds. Debate topics will be:

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Epicure make up the network of excellence, where they share the same values and contribute to Bocuse d’Or running smoothly.

The twenty-four countries taking part in Bocuse d’Or 2015 are: Argentina, Australia, Canada, Chile, Denmark, Estonia, Finland, France, Germany, Guatemala, Hungary, Iceland, Japan, Malaysia, Morocco, Netherlands, Norway, Singapore, Spain, South Korea, Sweden, Switzerland, United Kingdom and the United States.

As soon as 2015 is complete, competition will start around the world in 2016, preparing for being honored to compete in the 2017 competition—a true Olympics of food. I’m hooked, but then I’ve always admitted to appreciating food at every level.

To learn more go to www.Sirha.com and www.bocusedor.com.

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Gin Tasting E at One Squar

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here’s more to Scotland than whisky,” quips Hugh Gibb when we meet. Gibb is Senior Barman at One Square Edinburgh, where he proudly oversees a collection of fifty types of gin. He gets a wry smile when people come in and do a double-take “Where’s the whisky?” Of course, One Square does indeed keep plenty of single malt Scotch on hand, but he

likes to put ten different bottles of Scottish gins in front of his customers, to get folks thinking.

That is Gibb’s goal: to get people thinking about and tasting and appreciating gin. He loves sharing the history and folklore of the spirit, peppering his conversation with tidbits such as the fact that the gin and tonic was the most

frequently ordered cocktail at Studio 54 in New York during the late disco era. “The interesting thing is that gin is from everywhere; it’s a global spirit,” says Gibb. “For a brief period of time it was British. Most cities that had a port had a thriving distillery scene.”

Experience, a sampling of a few very different types of gin, each served with a carefully chosen tonic and garnish. “All garnish should have some legitimacy to be there,” he stressed, explaining how he tastes and studies the botanicals of a gin to decide which notes to highlight.

The didactic method Gibb has invented is called the Gin Tasting

I sipped each brand neat before adding tonic, led by this knowledgeable and

Hugh Gibb

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Spirits

Experience re Edinburgh

By Fredric Hamber

charming raconteur. Gibb was raised in Edinburgh and returned there after a few years in London. Herewith is what he offered up the afternoon of my visit.

Caorunn

“This is a Scotch gin, it’s been around for a wee while,” Gibb said.

What makes aorunn different is the use of local botanicals: heather, dandelion, roan berries, and the Coul Blush apple. The tonic he pairs it with is Fentiman’s, which, he explained, is distilled and “needs a strong gin to hold up. Lots of gins have an acidic citrusy taste.

Caorunn works with Fentiman’s because Fentiman’s has a lot of citrus.” It is like uinine avored lemonade. That’s also why Gibb doesn’t use citrus as a garnish with that combination. Instead

he garnished the drink with two thin apple slices: Royal Gala and Granny Smith to bring out the apple avor.

Gin Mare

This spirit is distilled 50 kilometers outside of Barcelona with thyme, olives, basil and rosemary. For the tonic we used Fever Tree, a good choice as “It is neutral and has smaller bubbles.” The smaller bubbles of Fever Tree let you taste more of the gin on your palate. The garnish used for this was orange, because “It is not as sharp as lemon,” he said.

Monkey 47

Schwarzwald Dry Gin My personal favorite of the gins I sampled, this German spirit is made with 47 botanicals including cloves, so Hugh says “You can pick and choose what you want to bring out.” For garnish he starts by rinsing the glass with a hibiscus wash made from hibiscus tea, then adds a clove-spiked orange slice.

The tonic was 1724 from Chile and contains some Seville orange. “There’s no point in spending money on a really nice gin and then scrimping on the tonic water,” Gibb advised. I loved the complex taste while sipping neat, and again after adding the tonic water and the orange to the glass with a trace of hibiscus–it was a slightly sweetish cocktail that I would probably drink too fast.

gives it a distinct profile, “Like vermouth,” Gibb said. He rinsed the glass in elder ower cordial and added Fever Tree tonic to the gin and pomegranate seeds as a garnish.

Suddenly the cocktail came alive.

I had been unenthusiastic about this gin until the tonic and hint of elder ower had been added.

At this point the table was getting a little messy, two glasses per gin, the small bottles of tonic water littered about, and me there having a jolly time with a serious expression on my face, taking notes for Luxe Beat readers. There was one more to go...

Sloane’s

Gibb called this Dutch gin “The most traditional” of those I tasted. I could detect a little licorice. “But not like a bad bottle of Sambuca,” Gibb

G’Vine

Produced in France since 1976, vine has a light, oral taste. It contains ten or twelve botanicals and is made from a grape base, which

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interjected “it’s very subtle.” In lieu of tonic water, we added Schweppes Ginger Ale. Lately One Square Edinburgh has been encouraging the kitchen chefs to get into the gin act with gin/food pairing dinners, and because of the vanilla avors Sloane s works well with a rich chocolaty dessert—even incorporated into a recipe!

The Gin Tasting Experience is by appointment only. For more information and to reserve a spot when you’re in Edinburgh, go to www.onesquareedinburgh.co.uk/ gin-tasting.

One Square Edinburgh 1 Festival Square Edinburgh, United Kingdom Phone: 0131 221 6422

Chicago Tapas for Two

By Karin Leperi El Tapeo Setas

El Tapeo Estofado Carrillada de Cerdo

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Restaurants

El-Tapeo-Restaurant-Entrance

W

henever I feel in need of an engaging chat with friends, I always think of tapas as a way of promoting the great art of conversation. Maybe it’s because you don’t have to worry about getting messy fingers, smearing sauce on your chin, or gracefully cutting a thick steak and then chewing it relentlessly. Since tapas is the fine art of serving small dishes, both hot and cold, it is easy to munch and dine while engaging in light-hearted or even serious conversation. Best of all, portions are usually bite-size, so all the cutting has been done for you.

And it is so much easier to talk.

Tapas may be the Spanish word for small dishes, but in many restaurants tapas have evolved into a sophisticated cuisine that uses only the finest ingredients.

Some even offer small portion sized entrees. I recently went to two tapas places in the Chicago area that embody this philosophy of tapas both are fine dining with impeccable service, and both use nothing but highest quality ingredients.

El Tapeo

El Tapeo – a Spanish tapas restaurant - is conveniently located in the Oakbrook Center at Le Meridien. With a $25 million transformation, the hotel recently debuted in late uly , offering

El-Tapeorestaurant-area

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Meson Sabika

172 guestrooms and suites, as well as an Executive Club Lounge.

Whether staying at Le Meridien or not, I recommend a relaxing spa treatment at Le Meridien’s Spa Suites the first to offer the spa suite that I know of in the Chicago area. Afterwards, meet your friend(s) for authentic Spanish tapas at El Tapeo. Located on the ninth oor of Le eridien, the 58-seat restaurant features oor to ceiling, wrap around windows with a separate bar and lounge.

Meson Sabika Escalivada con Queso

The menu is the genius of culinary artist and Chicago native, Chef Franco Diaz. With his emphasis on great food with quality ingredients and refined avors, this place will appeal to gourmands with a wide variety of palates.

Meson Sabika Queso de Cabra

Since my friend has a shell fish allergy, I knew I would have to forgo delectable choices such as the Croquetas de Marisco (crispy lobster and prawn fritters and piquillo aioli), Gambas (shrimp sautĂŠed with garlic), and Pulpo (Spanish octopus terrine with

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potatoes and pimento oil). After friendly deliberation with my friend and the waiter, we chose the following: From the tapas section: Datiles fried medjool dates stuffed with almonds and wrapped in bacon).

From the embutidos y quesos section (cured sausage and cheese): Seleccion de Quesos (selection of three Spanish cheeses, almonds, and olives).

From the sopas y ensaladas section (soup and salad): Sopa de Calabasa (roasted butternut squash bisque, granny smith apples, serrano ham and mahon cheese) and Salpicon Cangrejo de Mar (jumbo lump crab, avocado and blood orange). This last selection was for me only, as I just had to try at least one shell fish. rom mariscos y carnes fish and meat): Carne Asada (wagyu skirt steak, arugula, manchego and piquillo pepper) and Estofado Carrillada de Cerdo (rioja wine braised pork cheek, olive oil

potatoes and shallots).

From the verduras section (vegetables): Setas (sautéed wild mushrooms and cana de cabra cheese).

Since the dessert menu changes often, the waiter will let you know what choices are for any given evening. We asked for a recommendation and were brought a dessert very similar to traditional an, but with texture of a cheesecake. It was downright divine.

Absolute standouts include fried and stuffed medjool dates medjool dates are the most prized and used to be reserved for royalty) and wagyu skirt steak – tender with intense marbling and full of avor.

My friend praised the pork cheeks and we both indulged in the sautéed wild mushrooms.

I should mention that El Tapeo has an excellent selection of wines and champagne, handcrafted cocktails, and a signature Sangria. Hours are 6 to 10pm Monday through Thursday and 6 to 11pm Friday and Saturday, with extended bar hours.

El Tapeo in Le Meridien Chicago-Oak Brook 2100 Spring Road Chicago, IL 60523 Phone: (630) 828-2044 www.eltapeorestaurant.com

Meson Sabika

Whereas El Tapeo is one of Chicago’s newest tapas restaurants, Meson Sabika is just the opposite; it has been open since 1990, serving guests and actively promoting Spanish culture through food, music, and art. Located in the historic Willoway Manor, you feel as if you are entering your rich Uncle’s home. The ambiance is elegant, yet the mood is familial and inviting.

Lace curtains lend a European gentility and refinement, as do the ceramics, vases and mosaics.

and food allergies. There appears to be an overwhelming number of choices, but that is primarily because the menu is divided between cold tapas and hot tapas – with many choices under each category. What is particularly notable is that the menu easily accommodates vegetarians, as well as those on a gluten free diet.

These dishes are notated on the menu. Given the variety of choices, this is ultimately what we ordered:

Meson Sabika Patatas con Alioli

Cold Tapas Escalivada con Queso – Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points.

Meson Sabika Pimientos del Piquillo

Patatas con Alioli – Robust garlic potato salad.

Hot Tapas hampinones ushroom caps filled with spinach and cheese, with tomato basil sauce.

Pipirrana de Buey – Skirt steak, sautéed onions and potatoes, with Cabrales blue cheese sauce.

Pimientos del Piquillo – Imported i uillo peppers, stuffed with a blend of cheeses and spinach, served with black bean sauce.

Meson Sabika Pipirrana de Buey

Queso de Cabra – Oven-baked goat cheese in tomato basil sauce, served with garlic bread.

Real standout winners were the garlic potato salad, skirt steak, and the stuffed peppers. y friend really gave high marks to the Queso de Cabra. However, all tapas dishes were superb.

My friend and I knew we were going to love this place from the moment we stepped foot inside the mansion.

We were greeted as if we were family and escorted to our table as if we were royalty.

Since we had a difficult time deciding on dessert, we ordered a plate consisting of several choices. Basically, our dessert medley included sautéed banana with caramel sauce and pistachios, an of the day, puff pastries filled with vanilla ice cream and topped with chocolate sauce, and a softcentered warm chocolate cake.

True, it was such an indulgence, but we enjoyed every moment and sticky lick. What we didn’t eat we took home with us for a second seating of sinfully delicious desserts. It was divine even the second time around.

Choices are many, so best to ask your waiter for some recommendations around your likes. Our waiter did a superb job accommodating our likes, dislikes,

Meson Sabika 1025 Aurora Avenue Naperville, IL 60540 Phone: (630) 983-3000 www.Mesonsabika.com

Meson Sabika Champinones

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Tale of Two Men Richard Childress and Bob Timberlake

By Debi Lander

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his is the tale of two men from the same southern city: Lexington, North Carolina. The little town, population less than 20,000, is best known as the Barbecue Capital, but also boasts two world famous entrepreneurs. The two residents manage global businesses from their hometown. Pretty impressive, I’d say.

Richard Childress owns a NSCAR racing team as well as a prospering vineyard, and Bob Timberlake ranks as a top American realist artist and marketing genius. Both men support the community in numerous ways, especially the annual Lexington Barbecue Festival held every October. I was most fortunate to meet both of them during a recent visit.

Childress started as a race car driver in the NASCAR Sprint Cup Series in . e recorded six top five and top finishes in starts.

However, he decided to retire as a driver in mid , naming ale Earnhardt to finish the season in his car. Childress’ real success came from building race cars and teams and sponsoring Earnhardt. Their legendary partnership continued until Earnhardt’s tragic death on the last lap of the aytona hampionship.

Childress continues to run his racing business and displays many of the famous cars and memorabilia from that enterprise in the RCR Racing Museum, located in nearby Welcome, NC. In , ichard hildress fulfilled a longtime dream when he opened Childress Vineyards. His passion for wine began back in his early days of auto racing in California.

He visited many estates and became absorbed in fine wine.

Although he considered building a vineyard in California and New York, he chose to grow his grapes in hometown Lexington. The terroir, with its combination of humid climate, long growing season and gravely, red clay soil are key natural features of the vineyards.

The estate house at Childress Vineyards is a commanding , s uare foot building, reminiscent of a Tuscan villa and features state-of-the art wine operations, educational tours, lunch at The Bistro, a seasonal concert series, and elegant ban uet and meeting rooms.

Like his RCR Racing team, Childress employs top personnel and the best e uipment at hildress Vineyards. e lured award-winning winemaker Mark Friszolowski and put him in charge of the winery production. Childress Vineyards was recently selected as one of merica s top tasting rooms by Wine Enthusiast magazine. he tasting room offers two choices to help customers learn and select wines. The Cellar Select Tasting offers predominantly off dry wines and the Barrel Select Tasting features dry full bodied wines.

Both tastings includes eight halfounce pours and a souvenir glass.

I took the Barrel Select Tasting and sipped Sauvignon Blanc, Reserve Chardonnay, Sangiovese, Pinnacle (a Bordeaux-style red blend), Merlot, Reserve Cabernet Sauvignon, Three Red (the vineyard best seller named after the famous race car number) and a Finish Line Port. All were superb but my taste buds preferred the Reserve Cabernet. A special appearance by Richard Childress, himself, was a most unexpected and delightful surprise. He was totally charming.

BELOW RCR Museum

The gift shop sells wine related products and Childress vintages are generally priced between per bottle the special select 2010 Richard’s Red goes for a bottle.

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ABOVE & ABOVE-LEFT Barrel Room LEFT Debi Lander, Judy Wells & Bob Timberlake

Another day I stopped into the Bob Timberlake Gallery, expecting to see Bob’s paintings and reproductions.

Oh my, I was wrong. The Gallery is much more than artwork. I learned that the structure is the culmination of the artist’s dream and was ten years in the making. It includes his own line of finely crafted furniture inspired by th century craftsmen and arranged in ways that make you want to sit down and linger.

However, it is certainly not a typical a furniture store.

The sprawling building is light and airy, dominated by a huge stone chimney. The inviting rooms seem to go on forever. The walls are hung with decorative accessories, Estate House at Childress Vineyards

anti ues and end tables that showcase Timberlake lamps. The highlight, other than the artwork, is the fully rigged, anti ue sailing canoe suspended in the main gallery. Timberlake has cleverly combined his artistic view to design lines of home furnishings and rugs. He has even licensed his name on an array of items like so many clothing designers, sports figures and chefs. But his look stays true everything that bears the Bob imberlake name re ects a comfortable, casual and slightly elegant touch.

I meandered around and was surprised to find a coffee shop and the artist in person. Bob Timberlake presented himself as a down to earth friendly man. He is primarily known for his watercolor paintings which I would describe as realistic country scenes or refined folk art. ou can clearly see the in uence of Andrew Wyeth in his work. Although Timberlake was self-taught, he was mentored by the famous artist.

Another surprise: Timberlake didn’t begin his professional career until 1970, when he was 33 years old.

Having met both unassuming men, I can understand how they would be friends. They both support the Lexington Barbecue Festival.

Childress Vineyards is a primary sponsor of the annual event held in October. Artist Bob Timberlake designs a label and Childress bottles a special vintage called Fine Swine Wine. Bottles go on sale the morning of the estival and sell out uickly.

The extravaganza attracts 200,000 people and has been called one of the op en ne ay estivals in the U.S. Mark your calendar to attend the Lexington BBQ Festival on ctober , . ou just might meet these two men as well.

To learn more go to www.childressvineyards.com.

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la ferme de la lochère

bespoke culinary & wine holidays in Burgundy

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

www.lafermedelalochere.com

Wine

Cellar Door Social Selling Wine Online

By Rebecca Dolan

Originally published on The Lead with permission from the author, Rebecca Dolan.

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wine lover might like their white wine dry - but when it comes to marketing that wine, social media engagement should be anything but.

A study by marketing researcher Rebecca Dolan from the University of Adelaide’s business school shows the best way to succeed at social is to treat customers like old friends.

“With wine brands it’s easy to be a bit more light-hearted. It’s quite a social product so it’s easy to put that across on social media,” Dolan says. he key to engaging effectively across Facebook, Instagram and the litany of other social services is to mirror real-life situations.

“You want to talk as if you’re with someone one-on-one in a casual environment. Picture someone coming in to your cellar door and asking you which wine they should try.

“You’d have that casual, conversational, friendly tone. You want to be able to replicate that in your social media as well, so you come across as a bit more human and not just another marketing robot.

Day by day, social mediums like Facebook are becoming more visual.

More room is given to images by the algorithms that determine what shows up on user’s feeds, and people share and like images and videos more often than any other form of content.

“It’s very visual and very dynamic which is good for customers because they don’t have to use too much

cognitive effort to think that winery looks cool, let’s check it out.’ Less text is good in that way, because consumers can process information quickly in their news feed and get the message instantly without having to read too much or think too much,” Dolan explains.

Humorous and entertaining posts are the most likely to be shared by users viewing a winery’s social page, expanding brand reach even more.

funny, but they also post information about their products really well.

Without trying to seem like they’re pushing a sale, they still get the message across about their product and tasting notes.”

“I see a lot of brands who think, just because Facebook is popular, they have to use it all the time. It’s not about posting too much content but not posting too much of the same content.

When getting images to share, it’s best to make them natural and carry on that human side of the conversation - something which social media excels at.

“It might be cute to post a picture of a dog in your cellar door, a puppy in the vineyard. But if you keep posting pictures of that same puppy every day of the week, people will initially think it’s cute and then think it’s annoying.”

“Consumers want to see what’s natural, what’s really there, winemakers getting dirty in the vineyard, picking grapes. They don’t want to see something that looks really edited and photoshopped like you’d see in a magazine or TV advertisement.”

“Entertaining pictures, photos, memes and videos are what encourage acebook users to share a post with their friends. If a brand isn’t posting interesting, cute, funny or emotion-invoking images regularly, then they would have already lost fans.”

olan s final point is an important one: balance the content. There aren’t hard and fast limits on over-sharing and posting to social media; just make sure that there is variety.

There are plenty of opportunities to show the down-to-earth side of a winery’s workings.

“One of my favourite brands that do it really well is Whistler Wines in the Barossa Valley. Most of their posts are done by the winemaker Josh.

He’s got that human approach, where you know it’s him, he’s in the vineyard, you know what he’s doing.”

Putting a face to a brand is extremely effective, olan says.

People like to know they’re talking to someone at the cellar door or a winemaker, rather than just a marketing manager sitting in an office in another city. or that reason, signing off by name and position when replying to customers can make them feel special that they’ve received that kind of contact - even when the winery’s brand is front and centre. “ ne of the most effective things is Whistler’s use of relational, emotional posts, stuff that s a bit

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Keep track of what your content is - whether it’s a funny piece or an informational piece - and then make sure you’re not doing it over and over again. Keep the message clear and varied and people will stay tuned in, says Dolan.

Rebecca Dolan is a PhD candidate and her research was funded by the Australian Grape and Wine Authority.

Healthy Recipes from Fitness Guru Denise Austin D

enise Austin is a well known fitness specialist who has sold more than 24 million exercise videos and DVDs and authored 12 books on fitness. She also starred in the longest running fitness show in the history of television. Denise has a zest for life, positive outlook, and a can-do attitude that shows through the work she does.

A top-selling author and highly sought-after speaker and TV personality, Denise has a great motivational quality that makes you feel like she’s your best friend, cheering you on as you work to become a happier, healthier person.

enise is now starting a new fitness program called 10 Weeks, 360 Degrees that helps people lose up to 25 lbs! This workout plan is well rounded and includes all new exercises created by Denise, a meal plan you can cook from at home, inspiring motivational videos, and a way to team up with friends, co-workers, or family. To help get you started, here are some recipes that are healthy and delicious.

2tsp chopped cilantro 2tsp minced red onion black pepper (to taste) tiny pinch salt (optional) tiny pinch grated or minced garlic 2 stalks celery, cut into sticks 1 cup red pepper strips In a small bowl, lightly mash the avocado (but leave it a little chunky). Add the lime juice, cilantro, onion, pepper, salt (if using), and garlic and stir to combine.

Denise’s Hit Guacamole 175 Calories

Serve with the celery and pepper strips for dunking.

½ ripe avocado 1 squeeze lime juice

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Denise’s Hit Guacamole

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Denise’s Skinny Enchiladas 510 Calories

1tbsp canola or grapeseed oil 1 small onion, diced 1tbsp chili powder (use half ancho chili powder for a smokier flavor) 2tsp ground cumin ¾tsp garlic powder ½ tsp dried oregano ¼ tsp cayenne pepper (optional) 1 15oz can no-salt-added tomato sauce ½ cup low-sodium chicken broth ¼ tsp salt 2 cups cooked skinless boneless chicken breast, shredded 3 cups loosely packed spinach, roughly chopped 8 organic corn tortillas 1 cup (4 oz.) shredded reducedfat cheese ½ cup plain non-fat Greek yogurt 2 scallions, thinly sliced Preheat the oven to 400°F. Coat a 9x13” baking dish with oil spray.

In a large saucepan, heat the oil over medium heat.

Add the onion and cook until translucent and very soft, about 7mins.

Add the chili powder, cumin, garlic powder, oregano, and cayenne and cook for 1min.

Add the tomato sauce, broth, and salt and cook until hot, 3-5mins.

Reserve ¾ cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2-3mins.

Wrap the tortillas in damp paper towels and microwave for 3060secs to heat through.

Divide the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish.

Spread the reserved ¾ cup sauce evenly over the tortillas and top with the cheese.

Cover the baking dish with foil and bake for 20mins. Remove the foil and broil the top for 3-5mins to brown the cheese.

Top each serving (2 enchiladas) with 2tbsp Greek yogurt and scallions.

Denise’s Skinny Nachos with Veggie Chili 430 Calories

Nacho ingredients 20 organic corn tortilla chips (if following gluten-free diet, check label to ensure chips are gluten-free) ½ cup (2oz) shredded reducedfat cheese ¼ cup diced tomato 2tbsp sliced black olives 1 scallion, thinly sliced ¼ cup non-fat plain Greek yogurt 4 cups vegetarian chili; Chili ingredients 2tsp olive oil ½ cup diced yellow onions ½ cup diced carrot ½ cup chopped fresh cilantro ½ cup diced tomatoes, fresh or canned 1tsp ground cumin 1tsp chili powder 1tsp garlic powder ½tsp salt pinch cinnamon 1 cup tomato juice 1 cup cooked black, pinto, or red kidney beans (if using canned, choose no-salt-added or lowsodium beans and rinse and drain well before use) For the nachos Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.

Denise’s Skinny Nachos with Veggie Chili

Arrange the tortilla chips in a single layer on the baking sheet.

Sprinkle evenly with the cheese.

Bake for 3-5mins, or until cheese is just melted.

Denise’s Skinny Enchiladas

Sprinkle the tomato, olives, and scallion evenly over the nachos.

Divide into 2 equal portions and serve each portion with 2 cups Vegetarian Chili topped with 2tbsp Greek yogurt.

For the Vegetarian Chili In a large soup pot, heat the oil over medium heat.

Add the onions, carrot, cilantro, tomatoes, cumin, chili powder, garlic powder, salt, and cinnamon.

Stir well and cook until the vegetables are soft, about 10-15mins.

Add the tomato juice and beans.

Simmer for 10mins. o find out more about enise ustin go to her website www. deniseaustin.com/

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Buy now at Amazon

Shop. Cook. Eat.

Katherine Frelon

To learn more go to www.katherinefrelon.com

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

Graduates' placement is our success!

www.scarts.com.sv

Cocktail Hotspots in NYC

Gansevoort Park Rooftop

Whether you want to hear it or not, here’s the cold hard truth – winter is upon us and keeping warm when a chill is in the air is a must. What better way to heat up during a cold winter night than with a warm cocktail. New York City is booming with cocktail hotspots and we have the scoop on where the best hot toddies can be found. Here’s a list of venues throughout NYC, serving up warm concoctions to get you through another season of polar vortexes.

Gansevoort Park Rooftop at Gansevoort Park Avenue NYC – 420 Park Ave South (between 28th and 29th): www.gansevoorthotelgroup.com

V at he otel imes S uare - 59 West 46th Street (between 5th and 6th Avenues): www.vu46.com

ALL PHOTOS BY LEAH WALKER.

VU46

• Espresso Noir ($15) – cherry avored vodka, amaretto, espresso, cream • Chocolate Macchiato ($15) – chocolate li ueur, espresso, steamed milk

• Hot Spiked Cider ($10) - fresh warm apple cider spiked with rum or whiskey • Hot Toddy ($10) - whiskey with lemon, honey and hot water • Special Cocoa ($12) - hot chocolate with Vanilla avored vodka

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Cloud Social

Refinery Rooftop efinery ooftop at efinery otel, 63 West 38nd Street (between 6th Avenue and 5th Avenue): www.refineryrooftopnyc.com

Gemma

emma at he Bowery otel Bowery (Between East 2nd and East 3rd Streets) www.theboweryhotel.com

loud Social at nyma, the ew York Manhattan Hotel - 6 West 32nd Street (between 5th Avenue and Broadway):

• Chef’s Cider ($14) – Sailor Jerry Spiced um, hef s ulled ider, Lemon uice Irish offee ameson Black Barrel, mericano offee, resh Whipped ream

www.cloudsocialnyc.com/

Grape & Vine

Grape and Vine at The Jade Hotel - 52 West 13th Street (between 5th and 6th avenues)

ulled ider hot mulled cider, fresh pressed from Blackman omestead arm, ew ork, fresh ginger, lemon, orange, cinnamon sticks, cloves and choice of rum, whiskey or tequila

www.grapeandvinenyc.com

Which is your favorite cocktail hotspot? Please let us know!

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• Hot Spiked Cider ($10) - fresh warm apple cider spiked with rum or whiskey • Hot Toddy ($10) – whiskey with lemon, honey and hot water • Special Cocoa ($12) - hot chocolate with Vanilla avored vodka

ot oddy whiskey with lemon, honey and hot water ot Buttered um

Images: Jessica Pearl and Kristin Hettermann. Aerial Photo:

ONE WORLD . ONE OCEAN . ONE VODKA

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

Ocean Vodka Organic Farm and Distillery shares the dream with you, educating guests on the importance of organic farming for the conservation of land and ocean, green manufacturing and the production of spirits.

We welcome you to visit our organic farm, distillery and gift shop, situated on a breathtaking 80-acres on the slopes of Mount Haleakala. Contact us for corporate and private events.

Tours daily, seven days a week.

4051 Omaopio Road, Kula, Maui, Hawai‘i - (808)877-0009

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

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Matcha Inspired Cocktails The Revamped Martini To kick off the New Year, we have cocktail recipes inspired by the trending ingredient for 2014 and 2015 called Matcha. These two hip revamped

Martini's are brought to you by Aiya, one of the biggest producers and distributors of the versatile green powder, with the help of OneMartini,

Green Monk

a popular blog. Matcha is a perfect ingredient to revamp your cold weather cocktails. These recipes are sure to be delicious for a cold winter's night in.

Divination

SERVES 1

SERVES 1

1 ½oz gin ¾oz ginger honey syrup* ½oz fresh squeezed Meyer lemon juice ¼oz Green Chartreuse 2½oz brewed and cooled Aiya Matcha Green Tea soda water 3 pieces of candied ginger on a skewer for garnish

1 ½oz London Dry Gin (I used Boodle's) ½oz Matcha green tea infused dry vermouth** ¼oz Salers 1 drop Bitter Truth Creole Bitters Lemon peel for garnish Add all ingredients except for garnish to a mixing glass and fill with ice.

Stir and double strain into a chilled Nick & Nora glass.

Garnish with a lemon peel after expressing the oil over drink and rubbing around the rim of the glass.

Add gin, ginger honey syrup, Meyer lemon juice and Green Chartreuse to a cocktail shaker. Fill with ice and shake.

Fill a highball glass with ice and pour in cooled Aiya Matcha Green Tea. Strain the contents of the cocktail shaker into the highball glass.

Top with soda water.

Garnish with candied ginger on a skewer and enjoy!

o make the atcha green tea infused dry vermouth: our teaspoon sifted iya ooking rade atcha reen ea owder into a shallow bowl or mason jar and add tsp hot water. sing a bamboo matcha whisk or a regular whisk if you don t have the matcha one , blend the powder and hot water until it creates a smooth paste. dd cup dry vermouth and whisk again until thoroughly combined.

Store in the refrigerator until ready to use.

I

E

E

I I.

*To make the ginger honey syrup: ombine cup honey, cup water, vanilla bean sliced open, orange peel and tbsp grated ginger in a small saucepan. eat on medium low heat, stirring to dissolve the honey. Let simmer mins, remove from heat, let cool and strain into a glass bottle. Store in the refrigerator until ready to use.

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Molori Safari Lodge Spa

By Devanshi Mody

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Wellness

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P

rivate pleasure abode for the owner and his friends -- until recently. I had heard tales of a wildly extravagant safari lodge somewhere in South Africa, but it remained mysteriously shrouded in anonymity. I long thought it chimerical, but the lodge does exist, and it now even receives, but ever so selectively. Exclusive and elusive, South Africa’s best-kept secret almost requires the guile of Bond to excavate. Indeed, this is a James Bond safari lodge, all jet-set and touch-button.

It comes with a Bond Girl too, Metsi.

Like any self-respecting Bond Girl, she must tantalise. And so we shall tormentingly defer elaboration of her charms...

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Wellness

here, differentiating this ultra luxe lodge from synthetic South Africa. or something stiffer, hit the owner’s enviable whiskey collection.

But if you think you’re imagining that 30 elephants have engulfed the waterhole the lodge overlooks, then it isn’t the whisky. It happens daily.

This marvellous occurrence is best captured from an elevated terrace

Let’s begin with Bond. Now, he’d get there in a chopper. If you’ve one, they’ve a helipad. Otherwise, Federal Air shuttles you there from Johannesburg in almost as much style.

General Manager Leana and team receive and refresh you with cocktails -- fresh, punchy, shaken, not stirred. No canned horrors are

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where lunches are served, unless you prefer the poolside pavilion below where views are just as unobstructed. Or soak into a sofa in the unwalled main lodge, that smartly assembles furniture and artefacts of varietal genres, all hand-picked by the owner himself it s almost rench iviera, ash dashed with African aura.

Straggling paths lead to 5 standalone suites, all individually and choicely decorated, all unabashedly luxurious, with vaunting immense outdoors terraces and viewing --decks with private-pools and panoramic outdoor showers. here are a million light fixtures and as many Bond-button switches -- somewhat laborious turning them all off if you choose to conserve electricity, but most guests don’t. There are also gismos galore and swish TVs, but wouldn’t you rather watch the outdoors drama from oor to ceiling retractable walls, showcasing the wilderness theatre?

Each morning, my guide, Jonty, comes to the suite before the game drive, bringing coffee and cookies. Jumping onto the game vehicle, where I’m presented hand warmers (nice touch), I mention I hadn t time for coffee. onty insists on rushing to my suite for it. Not many guides in South Africa would.

But then, few other guides in South Africa are award-winning, or indeed African. Jonty’s tribal instincts distinguish him from bookish Afrikaans guides. And yet, Jonty wields hi-tech equipment, deploying iPads to show me birds and animals, books being too old-fashioned at this hi fi lodge that disallows children under 3 on game-drives.

Perhaps this is because they cannot distract themselves with iPads whilst Mummy snaps lions.

Jonty, with his keen African eyes, can spot small birds and dinky duikers far away. He can tell you about the famous “Linyalo Brothers,” a pair of notoriously boisterous lions who recently killed another lion and presently juggle three harems -a feat not even a Zulu chief could boast. Jonty can also tell you about legendary Zulu chief, Shaka, who slew his brother, usurped the throne and forsook his land to the Brits who bewitched him with a mirror.

“He loved his image so much,” Jonty chuckles. ver a mid morning coffee break in the wilderness, Jonty rues the fate of rhinos, fast nearing extinction due to mindless poaching. A rhino horn can fetch up to half a million dollars, because the Chinese believe it cures cancer and ensures virility and immortality! After we see pictures of rhinos hacked for their horns, I rather lose my appetite for the cookies, cakes, cereals and fruit on offer with coffee.

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Wellness Back at the lodge, Chef Jacques discusses lunch at breakfast, where one must avail of super smoothies like strawberry-coconut-banana.

Chef lately abandoned Singita for olori, and when you have staff voluntarily leaving Singita, you know Molori’s doing something special. At Molori, suppers include four-course bush-dinners in the jungle or briers in the lodge’s boma (an al-freso enclosure), where Chef Jacques sprawls South African specialities and “boma fide” frikaans malva pudding, macerated in Amarula liqueur and Roibos tea.

But why dine out when you can dine in Metsi’s arms? Ah Metsi, alright, she isn’t quite a Bond Girl, or even a girl. But this preposterously lavish presidential suite has all the seductions of a Bond Girl. Think crystal chandeliers swooping down from a thatch roof or hanging from trees. “Metsi” means “water” in Setswana, and the outdoors ows into the indoors where trees thrust out behind sofas. There’s also a

uidity of styles, as anti ues irt with avant-garde, and a stupendous Chinese drum is stationed by indigenous African art. Stately arm-chairs Marie Antoinette might’ve sat in laze by contemporary-cool, red-as-passion chairs made of reed and cane. The study has a chair in zebra hide, the deck is sleek with white-leathered swings and suave chaise-lounge. The bedroom boasts the most sumptuous bed in all South Africa, whilst three bathrooms stock enough Aqua di arma toiletries to fill a bouti ue.

The main bathroom is a “living room”, with a velvet sofa longer than a

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train, and not a walk-in but a “sit-in” wardrobe with a splendid ottoman...

The pool, the size of a lake, has a heated jacuzzi and a resident frog or two. t breakfast on the terrific terraces, you might be combating yellow-beaked hornbills that purloin your cookies as plumed plethora bedazzle. The lodge has a hillocked spa, but enjoy signature Molori facials and Molori massages within the luxuries of your butlered suite.

There’s a sense of irreverence, abandon and irony about this place.

It’s outrageously over the top, but pulled off with panache.

Wellness

Anti-Aging Skincare Tips For Winter L

et’s face it: the age-old question of how to look younger is something asked every day. This topic of discussion always garners the most interest and simultaneously, the most skepticism.

When temperatures drop and skin becomes dry, chapped and raw, and you’re thinking about the must-have solutions to “shed the dead skin cells,” turning back the clock inevitably comes up.

Here are three winter skincare and anti-aging tips, based on my own experience and product testing

By Stacy Cox

RE R Skin egister GISTER to ca TO B e a re p a c k w i n th e W I N ! t a A nt Ma ge G Face o to the gazine courte i-aging boo L ux a n d S s y o f k fa e npa Beat M tacy Co Luxe ge f or m agazin x! ore e’s det a il s !

2. Juicing Is No Longer A Fad! It’s Here to Stay.

Not everyone’s budgets can dictate a daily or weekly trip to juice a rama destinations, but fear not, I have the perfect home-based DIY solution.

Check out Pines: The Wheat Grass People. In less than a minute a day and for about 25 cents per day, you can have a serving of wheat grass with the same nutrition as a serving of spinach. The Beet Juice Powder is another standout product from this brand, high in lycopene and lutein, which are both players in the antiaging game for optimal skin health.

1. Seek Brands That Offer the “Full Package”.

Skincare brands have to be both esthetician AND HERBALIST (no more skin care lines offering just lotions and potions or supplements with their spin on anti-aging)! Try SeabuckWonders. Both parts of the line infuse us with fatty acids, A.K.A, Omegas 3, 6 and 9, which are great because, as we age, we are sorely lacking in these to support our collagen and elastin.

SeabuckWonders also pushes the envelope by adding in Omega 7, and delivers the highest concentration of it on the market. It also boasts Vitamin C, B1, B6 and Beta Carotene that bring nourishment to wrinkles and fine lines at the root source. It s a one/two punch that works.

3. If Cleopatra Used It...Move Over, Cleo...So Are We! Green Virgin Moringa Oil has been used for thousands of years and was

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found in the tombs of pharaohs and ancient Egyptians. The thing I love about this workhorse of a beauty product is that it leaves skin noticeably soft and healthy. Lots of the pricy skincare companies are including it in their ingredient lists.

It absorbs so swiftly that the moisturi ing effect can t be washed off like almost all other moisturi ers.

You can multi-task with this bad boy and use in your hair. Apply to damp hair and comb in to disperse it. This also has the ability to work a little magic on cold sores once applied to them. Give it 24 hours and you’ll be in a better place.

When it comes to taking care of your skin this winter, work on both the inside and out!

Homespun Design

By Sherrie Wilkolaski

A New Horizon for Handcrafted Furniture I

n a world of mass production, replicas and standardized products, it can be difficult to find something unique. Homespun Design seeks to counter-act this trend with its handcrafted, American made furniture. Founder, Joe Noonan, combines classic techniques of the past with modern technology of today, to bring distinctive home décor to the masses, with the

expectation that it will last for generations. He has partnered with select crafters across the country to ensure the highest quality of work and greatest preservation of the environment. These “makers,” as they are called, source their wood from sustainable logged forests, to help eliminate waste. Since the makers’ work is of such high quality, there is a great chance these pieces

will not wind up in a landfill.

Homespun is affiliated with the Sustainable Furnishings Council, which strives to raise awareness of sustainability issues and inspire eco-friendly decisions in the wood-working industry. We spoke with Joe Noonan about his unique operation to learn more about his success.

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He started Homespun Design with the idea of bringing together the smaller, undiscovered craftsman to buyers looking for custom pieces.

“Most online furniture retailers cater to the mass market, which makes sense since it’s the biggest,” says Joe. “But I had seen the beautiful furniture that smaller, highly skilled American makers were creating, and I felt like that market was

Design Joe Noonan, CEO Homepsun Design

any one piece that’s more popular than the rest. “We’re actually not seeing a significant concentration on any one or two pieces. Our midcentury furniture, such as the Asher Collection by Spectra Wood, is doing well for us, but so are classic pieces from Vermont Furniture Designs and Cherry Pond Fine Furniture.”

The claim to be American made is important to Homespun Design.

“First, we believe in the quality of the products and also, there is a great story to tell here. We’re not wrapping ourselves in the American ag, but supporting merican manufacturing jobs is a great secondary benefit of partnering with highly skilled, domestic furniture makers. nother benefit that we feel strongly about is the environmental impact of our offering versus others and that has many components. First, our products are mainly solid wood and built to last for generations, whereas lowered priced RTA (readyto-assemble) furniture is bound for the landfill within three to five years in most cases. Second, many of our makers aim to source lumber and most components locally, so the carbon footprint is dramatically smaller, because you’re not shipping containers of lumber overseas and then shipping containers of furniture back this way. Third, as I’ve mentioned, our makers source lumber from sustainably harvested forests, and many of our makers are members of the Sustainable Furnishings Council (as is Homespun Design), which promotes sustainable practices within the furniture industry. Some overseas manufacturers are less concerned with sustainability, and that’s re ected in the rampant deforestation we’re seeing in Southeast Asia and Latin America.”

underrepresented online. It’s a niche we were thrilled to fill.” nd so they do. Joe’s seventeen wood-makers provide a variety of products for the bedroom, dining or living room, with wood choices such as maple, walnut, cherry or oak. If you’re looking for more custom, they provide customization options on everything from finish, type of, and scale of the furniture to suit the needs of your

Running an online luxury furniture retail store isn’t easy. Joe was an executive at Wayfair, and he has the experience that is leading Homespun down the path towards success. He was head of international affairs, doing business with Europe, Australia and Canada. Homespun differs from other online furniture hubs, in their customer service and delivery methods. Homespun focuses on the individual through one site, as opposed to other retailers with multiple. Currently, they only ship their pieces in the continental United States, as shipping costs would be impractical for customers, but Joe hopes to change this within the next year or so. “Unlike marketplace models that leave

own space.

Joe attributes his company’s uniqueness to its focus: “high end, bench-crafted furniture.” Homespun Design is not limited to one style of furniture. Styles range from midcentury, cottage, industrial, reclaimed to traditional. Because they create pieces that are geared towards the individual, there’s not

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customer service and logistics up to individual sellers, we don’t work on a fixed portion of the retail price.

Along with ensuring we’re able to invest in premium custom service and delivery, one of the key considerations in pricing for us is where our makers’ brick and mortar partners price the products. We want to offer fair value to the customer while not undercutting the stores, many of which are single shop operations that have partnered with our makers for many years. We want to earn our customers’ business because we have an unparalleled selection of high quality, beautiful furniture, not because they found it in a store and can get it cheaper from us.”

Talent of the makers is critical to the success of Homespun Design.

They follow detailed principles when choosing whom to hire, “ he first criteria is that they’re making beautiful, unique furniture here in America. We’re also looking for makers who have a compelling story – why they’re making furniture, how long they’ve been at it, and why they’ve decided to maintain production here as opposed to shifting offshore. Lastly, we re looking for makers who share our appreciation for the environment.

That can mean a lot of things – where they source their lumber, both in terms of proximity to their workshop as well as whether it’s sustainably harvested. Many of our makers reinforce that commitment by using eco friendly finishing materials, powering their factories with alternative energy sources, such as solar, and even by donating their sawdust to local farms.”

Homespun Design standards are high.

They are choosy on the makers they work with. “Our plan is to maintain a fairly curated offering, with a high bar for the makers we work with.

That said, we do have plans to expand from the current set of about a dozen makers to 20-25 by the end of 2014.” With this addition to his crew, Joe intends to increase their product line to include upholstered pieces and decorative accents for the home in 2015.

Here is a look at three of Homespun Design’s makers and some of their work and personalities:

Company: Goebel & Company Maker: Martin Goebel

Martin Goebel, founder of Goebel & Company, operates out of St. Louis,

Martin Goebel, Goebel & Company

Missouri. He graduated from the Rhode Island School of Design with a MFA in Furniture Design. He has owned his company since 2011, and features beautiful, yet practical pieces. He says his design style is inspired by the relatability of his products. “We look to create elegance through simplicity not dictated by trends. We accentuate basic forms by obsessing over proportion and functionality. erging the exibility of digital design, modern manufacturing and traditional handcraft, we create products that are second to none in quality of user experience.” His favorite designers include Bob Ross and Finn Juhl. When describing his experience at Homespun, he says it’s a model of how online retail can bring out the best in American products for the world to see and enjoy.

Thoughts on Homespun Design omespun offers a forum of well curated craft-based businesses in a transparent and beautiful manner.

They are a model for how

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Design e-commerce can bring the best of American products to the world.

Movie character that best represents Martin James Bond (of course), Connery, not Brosnan.

What book is he reading now?

A Short History of Nearly Everything

by Bill Bryson Favorite song?

Yoshimi Battles the Pink Robots by The Flaming Lips

Company: Shiner International Maker: Joe Manus

Based in Atlanta, Georgia, Shiner International is managed by maker, Joe Manus. He is called a “purveyor of unique, unorthodox sustainable design.” He focuses on recycling steel, hardwood and cardboard into unique home pieces. Though selftaught, his works won the Rising Star Design Award in 2012. When we asked where he received his design inspiration, he replied, “This gets a two part answer. he first part is a more obvious model. I get momentum from shapes I see in the woods, the cities and my tangible human experiences. I see promise in many non-categorically, unpromising things. The second part, and really the more surprising part, is I get much inspiration from all that I don’t see. I see voids in things and I mentally fill those voids. What is left often becomes my work.”

Experience working with Homespun Design Homespun has been solely judged and Joe Manus, Shiner International RIGHT Mood Bed, Shiner International

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partnered based on one single thing, my first impression of its founder, Joe Noonan. He is charismatic, knowledgeable and instantly comfortable and trusted. The rest that follows Joe’s lead is what I’ve grown to know as Homespun, the comet tail that follows him around, respectfully. Joe Noonan, with his knowledge and charisma, is Manus’ favorite part of the Homespun experience.

Who are Joe’s favorite designers?

I just can’t answer this in singularity. My great friends, Georg Baehler of CFC/Noir and Nathan Leslie of NLD are two solid people who leave a legacy every day.

Movie character that best represents Joe I guess I am a mix between Owen Wilson and Michael Landon. At least, I hope I am.

The book on his bedside table TESLA by Nigel Cawthorne Favorite song?

Unequivocally...Out There (Dinosaur Jr.) Where you been?

Company: Eastvold Furniture Maker: Matt Eastvold

Eastvold Furniture was founded by Matt Eastvold in 2010 out of Dennison, Minnesota. Having a background in a metal fabrication shop, wood and metal are his primary resources. All of his wood, with the exception of bamboo, comes from within 500 miles of Dennison. He defines omespun as professional and hard-working. Matt has a

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Design

Matt Eastvold, Eastvold Furniture

Alden Sideboard, Eastvold Furniture

Eastvold Furniture Prod Detail

distinctive style as well, saying, “I really like to freshen up old designs, using new technology such as CNC (computer navigated cutter) and laser cutting. Laser cut steel and powder coating complements solid wood really well and creates a clean high quality product and look.�

David Salmela from Duluth,

What movie character is most like his own personality?

I’m stumped on this one! I have no idea.

Minnesota is his favorite designer.

Experience working with Homespun Design oe and the rest of his staff have been very professional and hard working. I really appreciate their eye and how they have curated the site.

What book is he reading? he oldfinch Favorite song, musician, or album

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Song: Halloween by Mastodon Musician: Dave Grohl Album: White Crosses by Against Me! For more information on how to purchase your own handcrafted piece of the American Dream, visit homespundesign.com or call (800) 276-1401

Exciting ICE

Florida’s Frozen Fantasyland

By Debi Lander

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Travel

G

aylord Palms Resort is an oasis in the midst of busy Orlando, or nearby Kissimmee to be exact. Stroll along serpentine paths lined with giant ferns, cabbage palms, and verdant greenery. You’ll feel like you’re walking in a botanical garden, the Louisiana bayou or an island paradise; orchids, waterfalls, and streams -- even a lake with a boat, fit inside the hotel atrium. The behemoth structure seems like a biosphere. Why, one could live within the confines for days and never need to go outside.

By Thanksgiving, the resort hotel adds holiday sparkle-- over two million twinkling lights, beautiful bows and garland, plus thousands of poinsettia plants intermingled with the foliage. The expanse is gorgeous and the illuminated Christmas tree simply stunning.

For the past twelve years, Gaylord Palms has turned their convention center into the “Florida Fridge.” The event begins to take shape in October, when 40 Chinese artisans and their cook arrive from Harbin, China. The ice men cometh to carve two million

Debi with Gingy

pounds of frozen water into a frosty fantasyland. The job takes approximately one month to complete.

Originally, only crystal-clear ice was used, created by filtering de ioni ed water for three days. Then, colored ice blocks were developed by adding food coloring. The process is not as easy as it sounds; the mixture must be stirred constantly to obtain consistent color. Making white ice is easiest, just freeze quickly for a cloudy look.

The themed project starts with detailed architectural blueprints.

Gaylord Palms Tree

Gaylord Palms Resort in Florida

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Measurements are transferred and marked off on the oor. Like a home building site. Ice blocks start arriving from the factory at a rate of two truck loads a day for fifteen days. Each block weighs four hundred pounds, so they must be moved around by a forklift.

Workers begin to assemble the blocks, adding special uorescent lights between some of the pieces, and cutting others with chain saws.

Sculptors denote points to guide them as they work like Michelangelo.

Each artist brings his own set of tools, akin to a chef and his knives,

Winter Fun at ICE

including a variety of rakes, chisels, picks and trowels.

Building ICE

The temperature in the room hovers around nine degrees, so carvers wear warm boots, coats, hats and gloves (You should, too, although Gaylord provides oversized parkas). They grapple through four-hour shifts with a warm-up break outside, but the Chinese are rugged. Harbin temperatures average only two degrees in the winter and sometimes plummet to -36F. No wonder these men enjoy Florida’s balmy weather.

Frosty and Friends

All scenes and characters are constructed entirely from ice, even popular interactive slides. No wooden supports or iron beams are used. The only scene to be repeated, since this event began, remains the magnificent life si e nativity, created from sparkling crystal-clear cubes. One artist, chosen by fellow sculptors, receives the honor of carving the largest angel.

Visiting Gaylord Palms and ICE is a winter wonderland for Floridians, especially children. Kids love riding down the huge ice slides. This year, a new tubing hill will be added. The

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Travel theme also changes yearly, and the 2014 holiday season is the Nutcracker. I have visited the attraction for the past four years, and every time I grow fonder. It’s just plain cool.

When you’ve had enough of the cold (which doesn’t take long), get some hot cocoa, then head over to the gingerbread area and decorate a house or gingerbread man. At ICE, you get a pre-built house and a container with all sorts of candy adornments. Simply apply frosting as glue, and create your own masterpiece to take home. They play Christmas music, and people sing along as they work. Gingy is one of my favorite characters from the Shrek movies, and he pops into the gingerbread decorating area from time to time. Of course, I needed a photo op!

Stay around for Luminescence in the main hotel. It’s a musical and light spectacular, performed several times each day. The presentation includes singers, stunning acrobatic routines and a drummer playing music while suspended over the stage. If you like Mannheim Steamroller type of music, you will love this show. Best of all, it’s free.

Performers in Luminescense

Frosty was the theme of ICE 2013

Gaylord Palms also has a fabulous top of the line spa. I toured the facility and wanted to try the “Fire and Ice” facial, but unfortunately ran out of time. Guess I’m just going to have to return again!

Singer Luminescense

Other Gaylord properties (Grapevine, Texas; Nashville, Tennessee; and National Harbor near Washington, DC) also have ICE, but I’ve only visited the one in Florida. If you are looking for a holiday treat that will take your breath away, visit ICE or better yet, stay overnight and take in all that Gaylord properties have to offer.

Constructing ICE

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DELICIOUS BY DESIGN.

Stone Fruit Skillet Pie with Basil Blossoms

by Eva Kosmas Flores.

FINEXUSA.COM

Smartphones and Tablets Top the Lis Vacation Essentia the New ‘Digital El Survey reveals over 60% use their mobile device as much or more on vacation than at home

T

he growing use of mobile technology when planning travel has spawned a new class of traveler – the Digital Elite – those who own and

use two different mobile devices: smartphones and tablets. And this Digital Elite group of travelers is growing faster and spending more on vacations than less-connected travelers.

Digital Travelers™, authored by travel and hospitality marketing communications firm lobal, a national survey of the travel habits, preferences and intentions of 1,250 active travelers.

These insights come from the just-released 2014 Portrait of

Seven in ten of the Digital Elite are illennials or ers .

Overall, they are more ethnically diverse than travelers who are less connected. They tend to have higher annual household incomes and education levels. Additionally, they spent , more on vacations during the past 12 months than travelers who are less connected.

In addition to spending more on travel, the Digital Elite increasingly view their devices as serving distinctly different purposes and in fact, 66% agree their smartphones and tablets are not interchangeable.

“The Portrait of Digital Travelers is the only national study focusing on

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smartphone and tablet usage while consumers are traveling,” said Steve Cohen, vice president, Insights and esearch, lobal. “ his in-depth look at the way mobile technology is changing the manner in which these travelers plan, book and now share travel experiences provides valuable insights into how marketers may refine their strategies to address the emerging preferences of this highly attractive market segment.”

Are You A Member Of The Digital Elite?

Below are selected highlights from the 2014 Portrait of Digital Travelers.

• Growing Fast – The Digital Elite now represent of all travelers, up from 21% in 2012.

• Traveling More – They took an average of . vacations during the past months, significantly more than the . vacations taken by all other travelers. oreover, of

Technology

d st of als for lite’

to , during the coming year.

• Happy, Smart and Fun – Overall, the Digital Elite are an upbeat crowd. Compared to less connected travelers, they are more likely to describe themselves as happy vs. , intelligent vs. , self sufficient vs. , confident vs. , fun vs. , optimistic vs. , financially secure vs. , and fit vs. . ompared to all other travelers, the Digital Elite also describe themselves as planners vs. and leaders vs. .

• Smartphones – Fifty four percent of the Digital Elite use their smartphones while on vacation as often as they do at home, while use them less and use them more. igital Elite illennials are significantly more likely to use their smartphones more often on vacation than igital Elite Boomers and ers and respectively .

The Digital Elite prefer to remain closely connected, even during sleep.

Seven in ten sleep with their smartphone near their bed while on vacation, more than six in ten who do so at home. Among all Digital Elites, the most frequent uses of smartphones while on vacation are to: ake phone calls ake photos ccess the internet ccess email • Send texts without attached photos or videos

se apps ccess social media .

• Tablets – Similar to smartphone usage, 51% of the Digital Elite use their tablets as often as they do on vacation as they do at home; while use them less, and use them more.

Among all Digital Elites, the most frequent uses of tablets while on vacation are to: • Comparison shop for airfares and hotel rates • Look for ratings or reviews of hotels, restaurants and destinations Book flights and hotels .

Smartphone or Tablet? – The Digital Elite overwhelmingly prefer smartphones to tablets for S navigation vs. . hey prefer tablets to smartphones for almost everything else, including: • Accessing the internet vs. eading email vs.

• Shopping and browsing vs. eading books vs.

• Watching online videos vs. laying games vs. aking purchases vs. .

For more information on the 2014 Portrait of Digital Travelers and other travel industry reports, visit lobal esearch.

Survey Methodology

the Digital Elite plan to take even more trips during the next 12 months, compared to 17% of their less connected counterparts. Driving this growth are illennials, with planning to take more vacations during the next 12 months, significantly more than the of Boomers and of ers who plan to do so.

• Spending More – Consistent with their intention to travel more, the igital Elite spent significantly more on vacations than all other travelers during the past months , compared to , . hey plan to spend even more – 10% – on vacations during the next 12 months , , while all other travelers expect to increase their spending on vacations by only one percent to $4,025. This trend is fueled primarily by igital Elite illennials, who plan to boost their vacation spending 21%, from an average of , during the past months,

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The information presented in The lobal ortrait of Digital Travelers™ was obtained from interviews conducted with 2,550 active leisure travelers in February 2014. Respondents were adults living in the United States with an annual household income of $50,000 or more, who had taken at least one leisure trip of 75 miles or more from home requiring overnight accommodations during the previous 12 months. The sample was balanced by statistical weighting to ensure the data are representative of all active leisure travelers in America who meet the target profile. or more information about these insights or other travel industry research from lobal, visit lobal esearch.

About MMGY Global

lobal is the world s largest and most integrated travel marketing firm with more than years of experience in the travel, hospitality and entertainment industries. The award-winning agency maintains a global communications practice in all marketing channels, serving many of the world s premier travel and tourism brands. lobal is author of acclaimed industry research including the ortrait of merican ravelers that identifies the habits and preferences of travelers – insights that serve as the foundation for its marketing strategy. For more information, visit lobal.

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Thomas Hart Benton’s “America Today” Mural

By Renee Phillips

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Art

Thomas Hart Benton’s “America Today” Mural at the Metropolitan Museum of Art

economic distress that would characterize life in the following decade.

ural painting has come a long way since its first appearance around 30,000 BC, with the famous paintings in the Chauvet Cave in Ardèche department of southern France. As it progressed into modern times, the term “mural” was often associated with the Mexican “muralista” art movement and the renowned artist Diego Rivera.

The mural, “America Today,” was originally commissioned in 1930 by the New School of Social Research’s director, Alvin Johnson, who had modeled the school as a center for progressive thought and education of New York City. The mural adorned the boardroom of the school’s International Style modernist building on West 12th Street, in Greenwich Village.

One of the most esteemed muralists in the United States was Thomas Hart Benton (1889–1975), a painter from Missouri, who was at the forefront of the Regionalist art movement. The artist attracted enormous appeal for his ability to depict everyday people in vivid scenes that represented the character of this country.

he commission marked a significant moment in international modernism, because the great Mexican muralist, José Clemente Orozco, was also commissioned to paint a mural in the New School at the same time. In fact, the two artists worked on their projects concurrently.

M

Benton’s epic mural titled “America Today” was considered one of the most remarkable accomplishments in American art of the period in which it was painted. The artwork consists of ten extraordinary panels, and emphasizes Benton’s colorful style and the uid manner in which he painted figures with a sculptural uality.

The mural portrays a sweeping panorama of American life during the 1920s. As a slice of life and historical reference, this mural not only exudes the belief in American progress that was characteristic of this period, it also acknowledges the onset of

of the early 1930s, especially as the Museum will display the mural as the artist originally intended it to be seen. Positioning the mural’s new home in the context of the Metropolitan’s diverse collections, the exhibition also tells a uni ue story rooted in New York’s own cultural history.”

In the current exhibition at the Metropolitan Museum of Art, the ten-panel mural is featured in a space that recreates the boardroom in which it originally hung at the New School.

Also included in the exhibition are Benton’s studies for the mural, including character studies in pencil and compositional studies in painting.

The museum has provided an additional gallery devoted to works

In , E uitable purchased and restored the mural. It hung in the lobby of the E uitable ower at 1290 Sixth Avenue in New York City.

In December 2012, AXA donated the work of art to the Metropolitan Museum of Art. The Metropolitan Museum is currently presenting the exhibition, “Thomas Hart Benton’s America Today Mural Rediscovered,” through April 19, 2015.

Thomas P. Campbell, Director and CEO of the Metropolitan Museum, stated “The Metropolitan’s presentation of Benton’s great mural will shed new light on this visually and intellectually stimulating landmark in American art

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from its collection that relate to Benton’s mural. This gallery includes Jackson Pollock’s Pasiphaé (1943).

Pollock was Benton’s student at this time and served as a model for his teacher’s mural.

The exhibition demonstrates how this monumental work marked a turning point in Benton’s career as a painter, elevating his stature among his peers and critics. It is a bold work of art that stands midway between the artist’s early experiments in abstraction, signs of which are still evident in the mural, and the expressive figurative style for which he is best known today.

For more information, visit the Metropolitan Museum of Art’s website www.metmuseum.org.

From Clay to Bronze

Timeless Beauty

By Linda Cordair The Rape of Proserpina by Gian Lorenzo Bernini c. 1621 - Photo courtesy of Galleria Borghese

A

s co-owner and director of a fine-art gallery, I am surrounded by the work of immensely talented people, painters and sculptors, who share my sense of life and fill our gallery with the stylized recreations of reality that bring joy and inspiration to so many. While a painting of a beautiful scene or portrait can take my breath away— I thoroughly enjoy gazing upon the beauty of an original painting by William Bougereau or Maxfield Parish—sculpture has always fascinated me, as it beckons to be viewed, touched, and enjoyed from many angles. Among the sculpture types, figurative works are my personal favorite: properly executed, details such as the nape of a neck, the soft, round curves of a torso, the definition of muscles, the sense of movement can tell an enticing, alluring, captivating story. he earliest figurative sculpture yet discovered is an ivory carving of a lion headed figure, known as the Lion Man of the Hohlenstein Stadel.

Recognized as the oldest known anthropomorphic carving in the world, the piece was found in a cave in Hohlenstein Mountain, in the Swabian Jura of southwest Germany

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Ascending by Karl Jensen

Art in the 1860s. Carbon-dating tests on the soil where the sculpture was discovered date the work to approximately 38,000 BCE, making it the earliest art of its type (male figure in Europe.

destroyed or have deteriorated over the centuries. Thankfully, given bron e s durability, many other fine classical figures, from hundreds to thousands of years old, are still with us today.

Down through history, the evolution of three-dimensional art has endured numerous changes in materials and subject matter. Carving of materials such as ivory, stone, and marble has largely given way to molding and casting figures in materials such as bronze, iron and acrylic, which allows multiple reproductions of a work.

The oldest known examples of cast-metal objects were discovered in the Cave of the Treasure (Nahal ishmar hoard in southern Israel.

Conservative carbon-14 dating estimates the items to c.3700 BCE, making them more than 5700 years old. Generally speaking, wherever metallurgical technology has been developed, metal has been used in sculpture. Over the past two millennia, the most common type of metal employed in figurative casting has been bron e, first perfected in the Greek art of the Classical period. Among the more famous figurative sculptures in bron e are the David by Donatello, created in the 15th century, and The Thinker

by Rodin, created in 1902.

One of the most popular techniques of casting, the lost-wax method, has also been around for millennia. This process remains the best method for reproducing in hard metal a level of exquisite detail not otherwise possible, given the complexity and subtlety of design and form. The lost-wax process allows anything modeled in wax or clay to be recreated fully and faithfully into various metals. Most contemporary sculptors use water -- or oil-based clay to create the model, in which care is taken to capture and model the smallest details; all details and features the artist desires in the finished piece must appear in the clay. The clay model is then encased in liquid rubber, and once the rubber is set, it is carefully cut away to provide a negative mold. Molten wax is injected into the rubber cavity and allowed to cool. The wax, when removed from the rubber mold, is in the form of the original clay. After careful inspection and refinement, the new wax model is covered with a ceramic slurry, which is then fired in a kiln.

Although much less popular with sculptors today, marble sculptures are among my personal favorites. hese uni ue, one off pieces are much more fragile than works cast in bronze. Some of the classical figures sculpted by artists such as Michelangelo and Bernini, from the 16th and 17th centuries respectively, have survived the test of time; many, however, were

The heat melts the wax, which trickles out through a tiny opening and is thus “lost.” All that remains is the ceramic mold, a perfect hollow in which every surface detail of the wax model has been captured.

Molten bronze reaching temperatures of over 2300 degrees is poured into the ceramic. In the United States, the bronze alloy is

Lion Man of the Hohlenstein Stadel c.

38,000 BCE

Michelangelo’s David c. 1504 Photo courtesy of Galleria dell’Accademia

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Applying the patina.

Photo courtesy of Artworks Foundry.

comprised mostly of copper, with a small percentage of tin and additives such as silicon for workability and resistance to corrosion. nce the bron e has sufficiently cooled, the ceramic mold is broken apart, revealing the bronze casting. he bron e figure is cleaned and checked to ensure that every detail of the original has been faithfully reproduced. In some cases, the clay model has been divided into several pieces prior to the mold-making process—the consequent cast pieces are welded together prior to the sculpture being hallmarked and polished. Many sculptures are limited to a specific number of castings a “limited edition” . he casting number and the edition quantity are permanently stamped near the artist’s signature.

Lastly, a patina is applied to the figure. n metal castings, the patina

Whirlwind by Martin Eichinger

is usually a coating of various chemical compounds such as oxides, carbonates, sulfides, or sulfates, to change the appearance of the surface, the application of the chemicals with heat creating variations in color and finish. he result can be an appearance that is anything from a creamy, polished surface, more like marble than bron e, to a finish that resembles more the verdigris of a sculpture that has aged gracefully over time outdoors. Subtle washes of color, though not immediately apparent, can add depth and visual interest; for example, a pearlescent finish can lend a luminous sheen to the figure s skin.

Beginning life as nothing more than a lump of clay and an idea, the finished, reali ed figures embody an expression of the artist’s values, or concretizations of heroes or models, celebrations of life as it could and

should be. The work of Martin Eichinger, one of the sculptors represented by our gallery, combines the elegance and simplicity of sculpture that is inspired by the classical tradition with a sense of movement and emotion. His sculptures are narrative, pleasing the viewer with a style and grace that have won numerous awards and accolades, with romantic figures that gesture softly, begging the viewer to linger a little longer and be part of the story, and mythic figures that embody the struggle of humanity against what we imagine to be the most difficult for us to overcome. Although he’s often labeled as a figurative sculptor, Eichinger prefers being thought of as a narrative artist.

“I am interested in having my sculptures say more about us as a people, about our spirits or our aspirations...”

Creating the ceramic mold.

Photo courtesy of Artworks Foundry.

“It’s this quality of my work that connects my heart and soul to others who are looking at it, or preferably, feeling it. By sharing story and emotion through the human form, I feel connected in a deeper way, both with the people who view it and, perhaps most importantly, to the sculpture I am working on. I feel that my artwork is complete once I sense that it has entered someone’s life in a meaningful way.”

Richard Speer, a biographer and art critic, said: “Martin Eichinger deploys his virtuosic, intuitive command of human anatomy in the service of timeless narratives.

In the lineage of Donatello and the great sculptural dramatists of the Renaissance, he tells stories in bronze which resonate with emotional and symbolic impact in our contemporary times. Eichinger is that rare figurative sculptor who transcends ‘realism’ in pursuit of a Martin Eichinger sculpting Gaia’s Breath

ALL PHOTOS BY LEAH WALKER.

RIGHT Martin Eichinger sculpting Three Options Are Open www.cordair.com

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Art more evocative ‘romanticism,’ depicting men and women as mythic archetypes who embody exalted states of human potential. These invigorating vignettes of aspiration, achievement, love, and beauty are the stuff of which dreams and more importantly, lives—are made.”

Three Options Are Open in bronze by Martin Eichinger

Eichinger became an artist “to participate in a renaissance dialog about our lives, our civilization and the essential elements that give meaning to life, aspiring to celebrate the best of mankind, the hope for tomorrow, the love of today.” His work, along with that of many other talented and inspired sculptors, is represented by Quent Cordair Fine Art in Napa, California, with a presence on-line at www.cordair.com.

I hope you’ve enjoyed this brief history of metal sculpture and the overview of the lost-wax process.

Falling in love with a work of art is a beautiful and unforgettable experience. I fall in love with the sculptures I work with every day.

Living with art in one’s own space is remarkably sublime. And someone figured that out , years ago, even while living in a cave.

All images appearing in this article are the property of Quent Cordair Fine Art and the artists they represent. The images are protected

by U.S. Copyright Laws, and are not to be downloaded or reproduced in any way without the written permission of Quent Cordair Fine Art, 1301 First Street, Napa, CA 94559. Copyright 2014 Quent Cordair Fine Art – All Rights Reserved.

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Artist Kimberly Forness Wilson

Turned A Personal Tragedy Into A Gift

By Renee Phillips

Kimberly Forness Wilson holds up one of her imaginative watercolor paintings in one of her workshops RIGHT A participant in one of Wilson’s workshops enjoys the creative process of spreading watercolors onto canvas

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Art

K

imberly Forness Wilson is a multi-talented artist, singer, and inventor from Maui, Hawaii and Grand Forks, North Dakota. In addition to having an accomplished art career she presents a variety of creativity workshops to help people in recovery, individuals with mental challenges, children with special needs, and at-risk youth.

The artist derives enormous satisfaction in teaching others, “how to tap into the creative force which is within all of us.” or five years Wilson has been presenting “Mental Health Art Tribe”, a workshop designed for artists dealing with mental health issues. She takes pride in the fact that her students have received several awards including the Mayor’s Choice Award and her group has received the keys to the city of Grand Forks, North Dakota.

Prior to becoming a full-time artist Wilson enjoyed many years in the theater and choir, until 2003 when her life as a singer took a sudden turn.

She explains, “I turned my head and had a freak accident and fractured my skull. This resulted in the loss of my singing voice and required surgery and years of therapeutic recovery. To distract me from the pain my mother encouraged me to begin painting. The act of being creative set my mind on a clear path to healing.”

Wilson has adopted a positive attitude about having to give up a career in the theater and states philosophically, “The lesson is clear for me. A tragedy has become a gift that I am privileged to share.”

While many individuals might view her experience as a fatality, Wilson views it as being given an opportunity to grow. The artist has written, “Accepting the challenge of the chaos of pain and turning it into a meaningful, creative experience... this is the basic assignment of life on earth.”

Wilson’s musical talent as a singer and songwriter is re ected in her ebullient semi-abstract paintings in watercolors and acrylic that radiate a symphony of color, movement and uidity. s the artist states, “There is frequently an inner musical accompaniment so I move between art, lyric and song.

It is an ecstatic experience and I hope it translates to the viewer.”

She explains, “I let myself fall into a color or a shape or a line and follow its natural evolution. I try not to have a preconceived notion but act as observer to the natural course of the color and shape of the piece. I believe it is important to be open to discovery as this is the door through which inspiration slips in.”

Kimberly Forness Wilson, Miss Tako’s raordi ar Day, watercolor a d i ed edia

Her unique artistic expression is a balance between sophisticated lyricism and childlike spontaneity.

With unfiltered imagination she creates fanciful compositions that are adorned with animal and sea creatures that seem to emerge from folklore and fairy tales.

Inspiration for Wilson’s art originates from nature, music and dreams in addition to her cultural in uences that include Scandinavian, Native American, Hawaiian and Asian. er whimsical paintings offer a respite and escape from the confines of reality, pain and suffering.

Wilson’s art is in many private and public collections throughout the world — from Saudi Arabia to the Hawaiian Islands, including Rochester’s Ronald McDonald House.

She is the recipient of numerous awards including the NoVac’s “Artist of the Year” Award. She also received the Dawn Bonner Professional Award from Consumer Family Network for her healing art work with adults in mental health recovery.

Her artwork has been exhibited in many galleries primarily in Minnesota and North Dakota. It has been featured in many publications and was on the cover of Woman’s Day Eating Light magazine.

Wilson is also a Featured Artist in the Manhattan Arts International curated Art Program, based in New York, NY. One of Wilson’s most popular workshops is titled “Healthy Living Through Art”, designed to assist participants -- from children to adults -- in exploring their health and wellness through weekly art projects. She also presents “Joy of Art” for individuals and groups

Kimberly Forness Wilson, Animagination, watercolor and gouache on paper

several times each year and co-creates healing works of art with other artists.

She emphasizes, “There is a rich part of our artist community that remains unseen due to the challenges one must deal with that accompany mental illness.

All these people need are materials and opportunity and the rich treasures of this group are readily and at last seen.”

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Wilson reminds us that sometimes a devastating loss or illness might also serve as a monumental turning point in one’s life. Fueled by compassion she is on a mission to share her creativity and make a difference in the lives of many individuals who are struggling with physical and mental challenges.

Visit Kimberly Forness Wilson’s website at www.kimberlyfornesswilson.com

Romantic Realist Linda Cordair L

By Maralyn D. Hill

inda Cordair and I first met because of Quent Cordair Fine Art. My husband, Norm, had collected quite a bit of fine art before we were married. When the time came that we were willing to part with one piece and have it auctioned to benefit an organization, we took it to Quent Cordair. At the time, we did not realize that Linda was a specialist in Cappuletti’s art.

Since then, we have kept up with each other, discussing art we have and artists they represent.

When Luxe Beat Magazine was looking for someone to write articles on art, I immediately thought of Linda. Not only is she a good writer, selfishly, I knew she would cover artists I enjoy. So, it is with pleasure that we bring you our interview with her.

LBM: Linda, tell us a little about yourself and your background.

Linda: I was born in 1964 in Eschwege, Germany, and now reside and work in Napa, California—the heart of the wine country—where with my husband, Quent, I enjoy some of the world’s best wine and food, and own an art gallery brimming with uplifting and inspirational paintings and sculptures.

When not working in the gallery, I enjoy exploring wine country, cooking, traveling and being a mother to our two children, Joshua and Sarah. The Quent Cordair Fine Art gallery was opened by Quent Cordair in 1996 in Burlingame, California. In 2003, I assumed management of the business as it continued to grow, with square footage doubling in 2006, yet even this space proved to be too small.

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Featured Contributor In 2008, we moved the gallery to a 3600 square-foot location in downtown Napa, where today we offer the finest selection of Romantic Realism in the world.

The physical gallery is located at 1301 First Street in Downtown Napa. Its extensive collection can also be enjoyed online at www. cordair.com. Quent and I live in Napa with our cats, Lexie and Sadie, and our border collie, Mollie.

LBM: How did you discover your love for travel, food and art?

Linda: I grew up traveling as an army brat and then worked in the travel industry for over 20 years. I left travel to pursue a career in fine art and then relocated our art gallery to wine country, where I can have it all;

quite the luxury evolution!

LBM: Are you more passionate about writing or photography and why?

Linda: I would have to say photography, because I am much better at it. When I was in high school, I worked for three different newspapers as a photographer and part-time journalist. My favorite part of the job was developing the mm film.

LBM: Tell us about your writing process?

Linda: Sometimes, I create an outline on a topic and fill in the information as time permits. Other times, I just open a Word document and go for it!

Fortunately, I am married to a writer, so a world-class editor is always close by.

LBM: When you get the chance to pick your travel destination, where do you go?

Linda: I love a good travel adventure and I generally want to go somewhere that I have never been to before. Even though I already live in one of the most beautiful places in the world, Paris, Florence, Dublin, Tahiti and Thailand are all high on my travel wish list these days.

LBM: If you could be anyone else, who would it be?

Linda: My life is wonderful; I would not care to be anyone else.

LBM: What are you thoughts on the business of luxury and how it is evolving?

Linda: Technology continues to open luxurious doors. I love being able to armchair travel to exotic places when my schedule requires my presence at home. Technology also allows me to share the beautiful art in our gallery with people all over the world. Nearly 80% of our art business comes via our website. We had the first art gallery website in the 90s. Our presence online brings luxury to people around the world every day, many of whom do not otherwise have access to museum quality art.

LBM: What motivates you to be a luxury journalist?

Linda: My sense of life is a perfect fit with Luxe Beat aga ine Life as it could and should be. We only get so many heartbeats and should make every effort to enjoy each one of them via the luxuries that make us happiest.

LBM: What is one of your favorite experiences while traveling?

Linda: Quent and I were married on a semi-private beach in the Cayman Islands in the presence of our two children and a few passers by. It was a perfectly breezy and romantic Caribbean day.

LBM: Who is your favorite chef?

Linda: I admire Julia Child for her passion, talent, tenacity and fearless and completely unapologetic nature.

I enjoy recreating some of her recipes from time to time. What an amazing woman she was!

LBM: How do you enjoy spending your free time?

Linda: My hobbies tend to revolve around my palate. I am an absolute

food and wine junkie. I like to spend my days off cooking or exploring wine country. I also dabble a little in the garden and with my Art Goddess blog.

LBM: If you were stranded on an island, name one person and three items you would bring.

Linda: My husband Quent, a lifetime supply of great champagne and my cast-iron skillet.

LBM: If we came to your hometown, what would we do? Tell us about your favorite places.

Linda: The day would start with a champagne toast before our hot-air balloon ride over the vineyards,

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followed by a gourmet breakfast.

Then, we would visit Quent Cordair Fine Art, where we would explore some of the finest romantic realist art. We would then lunch with a view at one of my favorite lunch spots, perhaps Auberge du Soleil, and then out and about to enjoy some worldclass wine tasting; all via limousine of course, after which, we would have to head back to the gallery for more art and to build up an appetite for a delectable dinner at 1313 Main LuLu s itchen, followed by wine fireside at one of the local hot spots, before retiring for the evening in a suite at one of the local bed and breakfasts owned by close friends.

LBM: What are three necessities you won’t travel without?

Linda: My phone, my glasses and my wedding ring.

What does Luxe Beat Magazine mean to you?

Linda: Luxe Beat is a tool, a guide and a companion for luxury living.

Linda Cordair can be reached at linda@cordair.com or via www.cordair.com.

They Eat Horse Don’t They?

The Truth About the Fr

by Piu Marie Eatwell French people always kiss when they greet you The social kiss is an exchange of insincerity between two combatants on the field of social advancement. It places hygiene before affection and condescension before all else. london sunday correspondent How do I kiss thee? Let me count the ways...

In his celebrated 1,040-page treatise on the art of snogging, Opus Polyhistoricum de Osculis, the seventeenth-century German philosopher Martin von Kempe identified no fewer than twenty kinds of kiss. They included the reconciliatory kiss, the kiss that marked social distinctions, the contagious kiss, the lusty or adulterous kiss, the hypocritical kiss, and the kiss bestowed on the ope s foot. But what about the art of the French social kiss? Alas, there the

great polymath was silent. Which is a pity, as the mysteries of French social kissing – or faire la bise, as the French term it – remain in dire need of elucidation.

So, to kiss, or not to kiss? That is the uestion. nd if the answer is the affirmative, how many kisses Starting which side nd what sort of kiss is expected – a light peck, an enthusiastic smack, a graze, caress, scrape, tickle, or ick of lips to cheek Whose lips to whose cheek he good news for foreigners is that the answers to these uestions are far from clear, even to native French people. Kissing as a form of greeting outside one s circle of close friends or immediate family was not widespread in France until the social revolution of May 1968. Just as les événements led to an increase in the use of the informal tu rather than the more formal vous, so they also resulted in an explosion in the exchanging of affectionate bises and perhaps more intimate displays of friendship –

between young people who had only just met for the first time. Since those halcyon days, it is fair to say that things have calmed down a bit.

Contrary to popular foreign belief, it is never obligatory in France to kiss a person whom you haven t met before.

Social kissing is still mainly reserved for relaxed occasions with family and friends of the same age, although it is gradually becoming more common between work colleagues who know each other well, as is the case in other European countries. Most disconcertingly for uptight heterosexual Anglo-Saxon males, it is perfectly acceptable – even commonplace – in France for straight men who are good friends or relatives to kiss each other. This causes acute consternation for some stiff upper lipped men of Northern Europe and merica, who baulk at brushing beards with the same sex. s one Lieutenant Colonel D. M. C. Rose complained in a letter to the Spectator in 2003: Sir: I was horrified to see our rime

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Minister kissing the President of Russia. Can you imagine Neville Chamberlain kissing Hitler, or Churchill kissing Stalin? Anglo-Saxon men have never gone in for this kissing performance. Sometimes they shake hands, but never the double two handed shake or clasping of the arm. Only the Gallic race and the Arabs go in for hugging and kissing. o British general would even think of giving or accepting a kiss from another man, surely side from the uestion of whether to kiss at all, how many kisses to give and which side to start with is at least as prickly an issue. Every region of rance has a different customary number of kisses and a different starting side, with the result that kissing collisions are an everyday occurrence, as even the rench don t know half the time when to turn the other cheek. In most regions of France, especially the cities, one exchanges two kisses, starting on the right cheek; but in parts of

Book Excerpt

es,

French eastern rance one exchanges two kisses, starting on the left. In Finistère, at the furthest tip of Brittany, it is customary to give just one kiss but in whole swathes of the South including the départements of Cantal, Aveyron and the Drôme, one exchanges three. And across the départements of northern France, the affectionate locals share as many as four bisous on average.

To guide the uninitiated through the labyrinthine landscape of French kissing, in 2007 a Frenchman named illes ebunne produced a wonderfully helpful kissing map of France, combiende bises.free.fr, an interactive site where over , rench people have registered their kissing preferences by region. But even here, there is confusion within regions. In Pas-de-Calais, for example, roughly 50 per cent of respondents say they kiss twice as a greeting, while the other 50 per cent declare that they kiss four times. In the Charente, in southwestern rance, the situation

is even more obscure, with voters divided between two, three, and four or more kisses. In general, Parisians will limit themselves to two, starting on the right cheek; just one kiss gives a dangerous suggestion of secret intimacy, and more than two runs the risk of one being regarded as a provincial bumpkin or, as they would disparagingly say, un plouc). Generally, the urban bourgeoisie limit themselves to fewer kisses than effusive provincials.

If these French kissing conventions seem complicated, they are as nothing compared with Belgium, where one kiss is the norm for someone the same age as oneself, but three a mark of respect for someone at least ten years older. social minefield, especially when it comes to women d un certain ge.

So much for the number of kisses; but what type of kiss are we talking about? The ancient Romans, after all, distinguished between the friendly peck on the cheek (osculum), the passion- ate meeting of mouths (basia), and the kiss involving the use of tongues (suavia). The French bise or social kiss is none of these. In fact, it is barely a kiss at all. If done correctly, it involves merely the lightest brushing of cheek to cheek; but at the moment of brushing, one is expected to make a loud and explosive sound of the lips, as if to imitate a good mwah . It is here that some nglo Saxons can get it wrong, with a slobby lip to cheek or worse, lip-to-lip) contact that has the average aul cringing with disgust.

To the extent that several Frenchmen abroad have remarked that they would prefer to shake hands, or even par- take of a good, old-fashioned merican style hug, than wipe off saliva juices from a bearish foreigner.10 Which brings us to the time honoured alternative to the bise, the handshake. Surely a safe retreat from the ha ardous minefield of the social kiss? Not quite. It should not be forgotten that the French expression for shake a person s hand is serrer la main, in other words, a hand squeeze and not a handshake. In France, it is not customary to grasp the hand and energetically pump it up and down, as nglo Saxon practice dictates. France – like Japan and China – is a country of limp handshakes. This is especially true if you are a woman, as it is considered the height of rudeness energetically to grasp or pump a woman s hand. So if your ealous piston meets a limp wristed response, don t take it personally.

Nor should you make the faux pas

of proffering a hand to someone older or more senior than yourself. French bourgeois eti uette always concerned with establishing boundaries and limits – dictates that the older or more senior person, or a woman, proffers their hand first.

Social minefield as it may be, those who would love to kiss goodbye to the rench bise will be disappointed.

Despite a brief period of panic during the bird u epidemic of , when the official advice was to avoid social kissing (some schools installed kissing boxes in classrooms for pupils to post kiss notes to their friends rather than swapping possibly contagious pecks on the cheek), the bise has fought back with a vengeance. Social snogging is now pretty much de rigueur in France between friends as it increasingly is among the chattering classes of Britain and the United States.

Die-hard enemies of the social kiss can, however, take comfort in the fact that in some parts of the world, including many parts of Asia and Africa,

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kissing is looked upon with repugnance. In China, for example, kissing was for many years considered a revolting allusion to cannibalism, and in southern Africa the native tribes people recoiled at the European habit of sucking each other s saliva and dirt . So if you really can t cope with friends and colleagues slobbering over you, there are places to escape to. But if you come to France, you have no real option other than to dive in and have a go at the kissing game; but if you botch it, be prepared to take it on the chin.

Myth Evaluation: True. The French kiss when they greet you most of the time, certainly between family and friends, but there is huge variation in the number of kisses and with which cheek to start. The safest bet is to give two kisses and start with the right-hand side.

Excerpted from hey Eat orses, on t They? The Truth About the French by iu arie Eatwell. opyright by the author and reprinted by permission of Thomas Dunne Books.

COMING S OON

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

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