Luxe beat Mag July 2014 by Luxe Beat Magazine

July 2014

Dining at the White House Sailing Like Johnny Depp in Turks and Caicos

Automotive Artist On the Road Refreshing Blackberry-Lemon Icebox Pie

Gordon Ramsayâ&#x20AC;&#x2122;s Secret Ingredient

Contents Global Etiquette â&#x20AC;&#x201C; Business Cards

Contemporary Greek Winemaking

with Yliana Stengou of Domaine

Private Guided Europe With

Porto Carras

Kensington Tours Borra Vineyards: Daring to be Sailing Like Johnny Depp in

different in Lodi, California

Turks and Caicos citizenM Hotels Take Time Square A Desert Safari And Other

Who Is Michael Wurster, Executive

Chef for Gordon Ramsay at The London NYC?

Blackberry-Lemon Icebox Pie & Grilled

Riviera Maya Gold Standard at the B.O.G. Hotel in

Adventures In Abu Dhabi Luxe Family Stay on Mexicoâ&#x20AC;&#x2122;s

Afternoon Tea In Phoenix

Shrimp, Prosciutto and Peach Skewers 36

Tabbouleh Salad

Primland

Summer Has Arrived At The

Bogota, Colombia Visiting The Private Islands Of Georgia My Magic Wristbands Deliver

40 43

Ritz-Carlton, Lake Tahoe

More Disney Magic Italy Embraces Luxury Wine Travel

San Diego Sea Air Bliss

Stanley Rose Automotive Artist

48 on the Road

SHERRIE WILKOLASKI Editor-in-Chief and Managing Partner MARALYN D. HILL Executive Editor BENJAMIN BENNETT Creative Director

City of Dreams Artist Layla Fanucci

Wassily Kandinsky Retrospective at

LEAH WALKER Editor-At-Large

The Milwaukee Art Museum Fashion Goes High-Tech with

MICHELLE WINNER Editor-at-Large

LINDA KISSAM

Self-Buttoning Dress Shirt Featured Contributor - Janice Nieder Dining at the White House -

Global Wine & Travel Editor-at-Large

DALE SANDERS

Senior Travel & Lifestyle Editor/

Part 1 of 3 part series Finding Lucas

Director of Photography COURTNEY LOWDEN

101

Fashion Editor-At-Large KATHY WANAMAKER Sales Associate CONTRIBUTORS Allan Kissam Bonnie Carroll Chef Lance Seeto Chloe Dickson Dana Rebmann David Beebe Debbi Kickham Debbie Stone Debi Lander Dena Roche Dr. Kathy Gruver Gigi Ragland Gillian Nicol Gina Carroll Howard Graeme Kemlo Herve Laurent Inka Piegas-

Luxe Beat Magazine is published in English. Our audience is a global market with global contributors. Each writes, using the form of English with which they are familiar. So youâ&#x20AC;&#x2122;ll see US, UK, AUS, CAN, versions, etc. We hope this eliminates any confusion on spelling. 3

Quischote Ivan Flowers Janice Nieder Jason Dumas Jenna Intersimone Jessica Skropanic Karen Catchpole Katherine Frelon Kurt Winner Lacey Reeves Larry Larsen Lillian Africano Mandy Rowe Marilyn Green Mark Juddery Marti Mayne

Mary Haban Michael Cervin Nancy Mueller Nikki Mayer Nina Africano Norman Hill Rachel Weil Renee Phillips Sandra Chambers Sonja Hegman Stacey Wittig Susan Lanier Graham The Cooking Ladies

Tim Cotroneo Urmila Ramakrishnan

Editor’s Lettter

LUXURY CRAFTSMANSHIP is our focus for this July 2014 edition

of Luxe Beat Magazine. Craftsmanship is defined as the quality of design and work shown in something made by hand; artistry. When it comes to defining what luxury is, craftsmanship is always a consideration. From the architect who design fine hotels, to winemakers fashioning the perfect bottle of wine, and the talented artists who bring beauty into our lives through their work, luxury and craftsmanship go hand in hand.

What impresses me most about quality craftsmanship, is the work that goes into building an artisans skills. The long hours of study blended with a drive and passion to be the best. You could say that Luxe Beat Magazine is ever-evolving our craft, as we sculpt our way to being the premier luxury magazine our readers crave. Sit back and enjoy all that we have to offer in this issue. Linda Kissam our Global Wine & Travel Editor-at-Large educates us on Contemporary Greek Winemaking with Yliana Stengou of Domaine Porto Carras. Michelle Winner our Editor-at-Large has discovered the secret ingredient that makes Gordon Ramsay’s at The London NYC a continued success. What do wine and automobiles have to do with art? Find out as we talk with two painters who have defined their own artistic spaces with incredible accomplishment.

Luxe Beat Magazine has the exclusive this month with the start of a three-part series from chef and author John Moeller with his book on Dining at the White House. This new book is a magnificent look into the behind the scenes of more than just the eating habits of both President Bush’s and President Clinton, and the recipes are rare in that they have all only been prepared once. If you’re trying to cut calories to get into this summer’s beach attire, you might prefer to read our chic-lit book excerpt, Finding Lucas, it makes for a great beach read. No matter where you are in the world be sure to enjoy the luxury that is all around you from a sparkling glass of champagne to a beautiful sunset. It is there for the taking. Sherrie Wilkolaski Editor-in-Chief

Global Etiquette Business Cards By Maralyn D. Hill

any of you have heard the expression, “You have one chance to make a first impression.” Well, think of being introduced and handing someone your card. The latter is your second chance. If you just grab his business card haphazardly, how is it of any importance or why should it be viewed as important? By the same token, if someone hands you his card and you quickly stash it away without really looking at it, that individual will consider it an insult or that you don’t care. In Asia, business cards are presented with both hands to the individual. You

side with the language of the country I’m visiting side up. It is appreciated and shows proper etiquette.

read and study the name and title and carefully put it in a business card holder. Now, you present your card in the same manner with both hands. Notice how long the individual takes to review your card. I will say, as an American, this sometimes seems like a long exchange if there are five or six people in the group. However, it is one of importance. Personally, while I’m looking at the card, I attempt to do some name association with it.

It used to be when your traveled to Hong Kong, you would use Cantonese. But since 1997, when control was given back to China, the language reverted to Mandarin. This is an important distinction. In Singapore, where the main languages are Chinese, Malay and Indian, you are fine with your English cards, as the first language of the country is English. The key in traveling to other countries is to check the language of that country.

When I’m traveling to another country on business or for an extended period, I have special cards printed up with English on one side and the language of the country I’m visiting on the other. I’m quite careful to present the

Some countries use a card that is

slightly larger than our U.S. business card. It does not fit in our standard business card case. I usually suggest traveling with a note size envelope where I print, VIP Contacts from ----------. Your contact sees they are going in a place of importance and it matters. In addition, you have them all together to conveniently refer to for further follow up. Is this necessary throughout Europe, Central and South America? Generally, it is not. Do the people you encounter view it as courteous and appreciate it, yes. Business cards are no longer a huge investment. Invest in yourself and have your second impression compliment your first introduction.

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ALL PHOTOS BY LEAH WALKER.

Private Guided Kensingt

Food & Travel

d Europe With ton Tours By Leah Walker

itting in the back of a glistening Mercedes, I watched as Vienna’s regal Ringstraße morphed into green, grape-filled fields. I closely listened as Ulli, my private guide, recounted the history of Austrian wine. It was summer, and I’d asked Kensington Tours to design an itinerary focused on heurigen and

the rest of the Viennese wine culture. As the car snaked higher into the hills, the roads narrowed. I felt like I’d found quintessential Austria and half expected to see people in lederhosen and dirndls walking the landscaped, cobblestone paths. Technically in the 21st

District of Vienna, the small village of Stammersdorf felt a million miles from the heart of the city. I followed Fritz Wieninger down the dimly lit stairs into his family’s wine cellar, not just any ordinary wine cellar. Wieninger Winery was founded in the 18th century by Fritz’s great, great grandfather

and is one of Vienna’s top producers. Once a former monastery, Fritz and his father converted the space that now houses barrels filled with the fruits of their labor. All was quiet on this Saturday afternoon at Wieninger, already closed to the public. I had the winery to myself. In the tasting room, Fritz

Food & Travel I followed Fritz Wieninger down the dimly lit stairs into his family’s wine cellar, not just any ordinary wine cellar. Wieninger Winery was founded in the 18th century by Fritz’s great, great grandfather and is one of Vienna’s top producers.

had seven wines ready for me to sample—five whites and two reds. Although there was a spittoon, it wouldn’t be used on this day, at least by me.

Hungry in Hungary

Budapest’s Great Market Hall is normally bustling, according to my private guide, Sándor. However, it was only 9:00 am, and this historical

hall was quiet. The first floor was bursting with booths selling colorful fruits and vegetables. Stands chock-full of sausages and countless cuts of meat would make any carnivore weak in the knees. On the second floor, locals sat around drinking coffee and eating lango, while souvenir vendors readied their booths for the impending onslaught of summer tourists.

The purpose of my market visit wasn’t for shopping or sightseeing. No, for my time in Budapest, I requested a culinary-focused itinerary from Kensington, and as a result, I was learning how to make traditional Hungarian goulash. Certainly no expert in the kitchen, my cooking instructor, Erik, would have his hands full with me. In the back of the empty Fakanál Restaurant, my cooking stage was set. Washed vegetables filled glass bowls, dry ingredients were premeasured and empty pots patiently waited on the stove. Not content with simply teaching me to make goulash, Erik wanted me to know its origins. Meaning “herdsman” in Hungarian, the spicy stew gets its vermilion color from the Hungarian paprika brought to the country by the invading Turks. The history lesson was far more difficult to follow than the cooking process. That felt effortless, chop, mix, brown, pour, simmer. Certainly, I could even replicate that at home.

Palatial Pomp

With the crush of the morning commute, the metro was chaotic,

and without the help of Wafaa, I likely would have never located the RER Line. We climbed aboard and found two seats, which was quite fortunate. Had it been summer, the train would’ve been packed with tourists with our same agenda. For the next thirty minutes, I hummed along to the gypsy’s lively accordion

and watched a grittier part of Paris pass by. Initially, I was struck by the palace’s undeniable grandeur. Priceless Baroque furnishings fill the grand rooms, and massive oil paintings encased in gold leaf frames hang from walls swathed in gorgeous silks.

ALL PHOTOS BY LEAH WALKER.

I pulled the curtains back and peeked out the lobby window of my SaintGermain-des-Prés hotel. A light rain fell, covering the small side street, and I watched Parisians scurrying around under the shield of umbrellas. It was a Wednesday morning, and they were going to work. I, on the other hand, was on the lookout for Wafaa, my private guide. For my January trip to the City of Light, Paris like an Heiress was my requested Kensington theme, and Wafaa would lead me to the Palace of Versailles.

Food & Travel Versailles is the very definition of extravagance, but the palace is so much more.

Versailles is the very definition of extravagance, but the palace is so much more. What I learned from Wafaa wasn’t taught in my European history classes, shouted to the multiple tour groups or piped through the rented audio tour at Versailles. Beyond the priceless objects d’art is a rich and convoluted history, filled with tales of betrayal, adultery, gluttony and greed. As I’ve become a more seasoned traveler, I’ve moved beyond merely checking sites like the Mona Lisa and the Roman Forum off my to-do list. It’s not satisfying enough just drinking wine in Bordeaux; I want to take a class from a sommelier.

Shopping the Chanel store is lovely, but show me Paris’ vintage shops that can double as fashion museums. Take me to the Great Synagogue, but teach me about Judaism in Budapest. I want to dive deeper, and I don’t think I’m alone. Europe is a historically and culturally dense place. As a result, some travelers simply throw up their hands and book generic, one-size-fits-all tours. These will not yield the sort of exclusive experiences Kensington has given me and will likely leave a sophisticated traveler feeling unfulfilled. It’s like expecting a Michelin-starred meal from your grocer’s freezer, and I’m not a Marie Callender’s kind of girl.

Sailing L De I

t’s not every day that one is given the opportunity to sail on a rum runner in the Turks and Caicos Islands. The mere thought of hopping aboard a 77-foot schooner in the heart of the Caribbean’s’ bluest waters seems like a scene right out of a Johnny Depp movie. On a brilliant Sunday afternoon in Providenciales, 12 adventurous souls did exactly that when they took off on Dave Douglas’ Atabeyra for a four-hour tour. When Douglas moved from the

Bahamas to Providenciales in 1992, he began hauling rum, beer, and who knows what else between Turks and Caicos and the Dominican Republic. After keeping a close eye on the surging Providenciales tourist trade, Douglas christened Sun Charters tours in 1998 and he began transporting wide-eyed tourists on sailing excursions full-time. For the well-traveled Douglas, the Atabeyra is a boat and a business he and his wife Jenny literally

built with their bare hands. The schooner’s two towering masts came from pine trees grown in the forest just outside the Douglas’ former New Orleans home.

Beyond Grace Bay

Today’s version of Douglas’ sailing business is running full speed ahead. On most days during the Turks and Caicos high season of November through June, the Atabeyra sails twice per day. Douglas’ crew of Tibi Gula and

Junior Relis operate half day snorkeling tours, sunset cruises, and private charters. Twice a month and three days after a full moon, Sun Charters also offers an excursion dubbed the Glow Worm Sunset that features the phosphorescent mating ritual of male and female worms floating on the surface of the Caribbean Sea. Sun Charters is a diversion for vacationers flocking to Providenciales’ Grace Bay Beach, a destination TripAdvisor ranks

Travel

Like Johnny epp in Turks and Caicos By Tim Cotroneo

as the most beautiful beach in the Caribbean. When these beachcombers get restless and wish to see one of the other 37 islands making up the Turks and Caicos chain, that’s when they turn to Douglas and his crew. What many of these remote islands lack in refinement, they make up for in sheer beauty. Enter the words “most beautiful private Caribbean island” into a search engine and this

is what Atabeyra passengers see during their snorkeling tour.

JoJo and Happy Juice

On today’s excursion, Douglas’ dynamic duo of Tibi and Junior explain to guests what to anticipate during the next four hours. Junior concluded his talk by saying, “What makes each excursion special is you should also expect the unexpected.” Almost on cue, a passenger pointed to a dark object swimming 30-feet

from the Atabeyra’s stern. Junior exclaimed, “There’s JoJo and he’s got a girlfriend.” JoJo is Turks and Caicos’ most famous mammal, a dolphin known for swimming solo and loving the company of humans. Today, JoJo greeted the Atabeyra with a companion that Junior determined was a female. Perhaps JoJo’s potential romance had something to do with the Atebeyra name which means the Goddess of Fertility.

The passengers feverishly shot photos of the congenial JoJo until he submerged after 10 minutes of frolicking with the Atabeyra. Junior felt this JoJo close encounter was reason to celebrate. He suggested that the best way to honor JoJo’s appearance was by sipping an orange rum concoction he referred to as Happy Juice.

Pine Cay Paradise

After another five minutes of sailing,

Captain Tibi anchored the boat and explained the ground rules for an hour of optimum snorkeling. For those guests who chose to submerge into the sea, they’d witness a wealth of coral and fish particular to this region of the Caribbean. When the snorkelers hoisted themselves back on deck, Tibi explained that the Atebeyra’s next stop would be Pine Cay, an island hosting a single hotel. Pine Cay,

ALL PHOTOS BY LEAH WALKER.

Legend has it that in 1492, Pine Cay was Columbus’ first stop in the New World.

Travel

located about 30-minutes by boat from Providenciales, is home to The Meridian, a private club consisting of 38 private homes and a 13-room beach club. Legend has it that in 1492, Pine Cay was Columbus’ first stop in the New World. One can only wonder why, when Columbus witnessed Pine Cay’s powder white beaches and calm turquoise waters, he just didn’t raise his flag and stay forever.

Atabeyra’s passengers luxuriated for an hour in Pine Cay’s shallow waters. This serene stop could only be described as paradise at its finest.

What Would Johnny Depp Do?

On the way back to the Atabeyra home port at The Blue Haven Resort and Marina, it was time for the passengers to reflect. You didn’t need Happy Juice to keep from

smiling after a relaxing day sailing, a JoJo sighting, and a wonderful escape to the shores of Pine Cay. Around 4:00 in the afternoon, the Atabeyra docked, and passengers who began the day as strangers ended their journey as friends. As the last guest stepped upon the Blue Haven dock, the 70s disco song “Good Times” played softly from the Atabeyra P.A. system.

If you’re ever asked to sail on a rum runner in the Turks and Caicos Islands, you’ll be missing a “good time” if you say anything but “yes.” How many opportunities do you get to star in a scene that usually headlines Johnny Depp? www.suncharters.tc Tim Cotroneo is a freelance writer specializing in Caribbean travel, business, and golf. www. timcotroneo.com

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

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citizenM Hotels Take Time Square By Jenna Intersimone

Travel

here was a time when luxury travel was defined by white Egyptian cotton sheets, accented, suited concierge personnel and martinis delivered to your door. However, in the era of technology, efficiency and mobility, those standards seem archaic and obsolete, especially to a generation of chic, modernistic young professionals. citizenM, an Amsterdam-based hotel chain that stands for “citizen mobility,” thought so too. Catering to cutting-edge and on-the-go business travelers who love their luxury and technology yet like to keep their wallets full, citizenM aims to democratize the high-life by providing extravagant and tech-cool accommodations to their hotels. Accompanying their five European locations in Amsterdam, Rotterdam, Glasgow, London and Paris, a new 230-room location in Times Square, New York City has made its debut on March 18, making it the first American citizenM of more to come. Another NYC hotel is planned for the Bowery on the Lower East Side in 2016. However, there was no stereotypical ribbon cutting in Times Square on March 18. Instead, citizenM’s grand opening included parking a black stretch limo outside some of the top five-star hotels of Manhattan including Trump International Hotel, the Grand Hyatt and The Plaza. Inscribed upon the vehicle read, “Luxury is free WiFi and XL beds, not a stupidly long car.” “Luxury today is not about material things but efficiency and emotion,” Robin Chadha, chief marketing officer of citizenM, said in an interview with Elaine Glusac of The New York Times. “We took out things that used to frustrate us, like long lines at check-in.” It’s taking out these high-overhead ridden amenities, such as room service and concierge check-in, which allows citizenM to stay cost-efficient while remaining a state-of-the-art, modern hotel. With bookings starting at $199, the New York City newbie is equipped with tons of cool perks such as a rooftop bar, canteenM, the 24-hour grab-and-go open-style cafeteria and bar, complimentary iMac usage on the Mezzanine, and 24-hour check-in and check-out kiosks. According to their website, the very today-business traveler who appreciates these types of

customized, modernistic yet affordable luxuries is “a smart new breed of international traveler, the type who crosses continents the way others cross streets. This includes the weekenders, the suits, fashion baggers and affair havers. The explorers, adventurers and dreamers. Those who travel the world with big hearts and wide eyes. Those who are independent, yet united by a love of the five continents. Those in search of business, shopping or art. In short, everyone who is a mobile citizen of the world. Most likely, that also means you.”

The European style and feel of the hotel chain was brought over the Atlantic along with their international clientele – the lobby, designed to serve as the central point of the hotel, resonates as a large, over-sized living room – friendly, inviting, and human. However, similar to many European homes, the living room is one of the few attributes that are over-sized as the rooms remain a bit smaller than the typical American hotel room, (with the prices to match) yet every inch is used wisely. This is evident from the wall-to-wall windows as well as the

Travel large drawer placed under the beds, fit to hold luggage. Also, Italian products are set in the bathrooms and available in-room music was selected by DJs from Amsterdam, Brussels, London and Paris.

PHOTOGRAPHY COURTESY OF CITIZENM

Of course, it wasn’t just DJs who were brought in to achieve the cool – to keep the minimalist chic feel in place, citizenM cooperated with European artists to attain a 26-foot installation, Walking in Times Square, by British artist Julian Opie, hotel shop books curated by MENDO of Amsterdam, austere Swiss Vitra furniture, and a vast collection of contemporary art and photography. Mackenzie Allison of wheretraveler. com described the flair of the hotel as “a retro ‘70s version of the Bauhaus style.” Doreen Cramer, guest of the original citizenM Amsterdam location, said, “I can’t say it compares to anywhere I’ve stayed before. Right from check-in everything was different from an ordinary hotel. Walking through the red glass entrance you’re greeted by a self check-in computer station. A bank of computers greets you in a very unique atmosphere of black bookshelves, funky chandeliers and comfy living rooms. The computer gives you your room number on a piece of paper, you swipe your room key at the computer to activate it and your room key doubles as a luggage tag.” The cool, collect style purveys into the 230 rooms of the hotel alongside that luggage tag key. At 170 square feet, they feature king-size beds, Hansgrohe rain showers with colored ceiling lights, Samsung touch-screen MoodPads to customize all aspects of the room including lighting hue, temperature, blinds, wake-up alarm music and digital art displays, wall-to-wall windows, complimentary stocked bottled water, free WiFi, and Skype phone rates. “Just walking down the hall to get to your room is an experience,” said Cramer. “Flat white walls with just the door knobs for texture, travel quotes printed at different angles on the walls and doors, a life size mural of a suited man with an elephant’s head on the wall at the end of our hall.” Don’t think that this personalized experience comes with your runof-the-mill concierge desk either. Instead of suited employees, citizenM employs multilingual Ambassadors, who serve as jacksof-all-trades for hotel guests.

Cramer said that the staff was “great, young. When we first arrived, they happily helped us check in at the computer banks. We had also been trying to figure out what to do in Amsterdam in the short time we had on our layover, so we asked out new friends. We showed him the tour brochure we had picked up at the airport and when he saw the prices of the tours his reactions was, ‘Why pay all that money when you can take the train downtown and I will tell you exactly where to go and what to do!’ And he did and we did and had a great time and spent less than half of what the tour would have cost us.” So where did these innovative hospitable ideas stem from? Rattan Chadha of the Mexx clothing empire founded the chain in 2008 with his first hotel in Amsterdam, where it

quickly started picking up tons of international travel awards including Most Cutting-Edge Boutique Awards by Fodor’s in 2011 and Trendiest Hotel in the World by TripAdvisor in both 2010 and 2011, to name a few. Cramer summed up citizenM in one sentence: “Unique, priced right, clean, friendly and fun, not for everyone, but if you want to try something different, this is it.” It will always pay to see things differently, to do what has never been done, to break rules and even redefine the meaning of luxury. Once upon a time, someone decided that what was beautiful and luxurious was crisp white sheets and bowing personnel. With the emergence of a new generation of smart, conscious and quick travelers, luxury is being rethought by the moment.

A Desert Safa Adventures i By Debi Lander

Travel

ari and Other in Abu Dhabi A

cres of rolling sand dunes stretched before me, as if to infinity and beyond. There’s a beauty in nothingness, just endless repetitive waves of windswept earth. Buckled into the front passenger seat of a four-by-four vehicle, my driver followed a string of others, zig-zagging across the desert. At times, everyone in the auto would fly a few inches out of their seats, causing stomachs to flip. Whoa; the ride felt like a roller coaster gone wild as the driver floored the gas pedal to scramble up and over mounds, turned rapidly and kicked up sand, then descended with a roar. We had no way of anticipating what direction we would go next.

Abu Dhabi sounds like a fictional place, but on a recent day, I found myself in that city; the capital of United Arab Emirates in the Middle East. Seven emirates or states make up the country governed by Sheik Khalifa bin Zayed Al Nahyan. Like nearby Dubai, immense wealth came when massive oil deposits were discovered in the 1960s and the two cities grew almost overnight. I’d arrived in Abu Dhabi’s Jumeriah Ethiad Towers the night before, sticking out like a daisy in a bouquet of roses. Single, blonde, Caucasian women don’t usually check in at this five star luxury business hotel. But I’d entered the lobby lugging a heavy backpack, a camera slung around my neck and juggling a tripod. I certainly didn’t look like

any of the local women dressed in black abayas, but at least I looked like I had work.

array of switches seemed like something that should manage the entire hotel.

The swanky, elegant hotel lobby featured a wall of windows overlooking a shimmering body of water and huge circular chandeliers that hung from a vaulted ceiling. Hostesses wearing floor length gowns, somewhat similar to kimonos, were lined up, waiting to escort guests to their rooms. Mine was named Ming and when we entered the suite, she showed me how to work the control panel. “Press this button to close the draperies, push here to operate bedside lighting, floor lighting, or hallway lighting. If you wish to turn on music or the television use these knobs,” she said. Goodness, the

My 27th floor suite was overly spacious, with floor-to-ceiling glass windows overlooking islands that dotted the Gulf. My king size bed took up about a quarter of the floor space. A three-partitioned bathroom (separate toilet, shower and tub areas) gleamed from granite, creamy marble and gold accents and included a classy touch - a single fresh rose in a vase.

My luggage had been x-rayed before it was brought to my room. Security is high in Abu Dhabi, but always discreet. I didn’t see the scanning machines; nor could I pick out any plain clothes guards. However, I

assure you, they are there- I heard it from, let’s say, “someone official”. Exhausted, I decided to take a bath and afterward slipped into the softest, smoothest sheets ever. The decadent chocolate truffle at my bedside grabbed my attention and, should I need a midnight snack, a fruit basket was waiting. Down at the breakfast buffet, I was agog at the largest international smorgasbord I’d ever seen. No matter what your country of origin, this showcase had it and more: Asian, Indian, Arabic, Oriental, European, British, American and Scandinavian specialties. Of course, you could request eggs and other options to order.

City Tour

I chose to take a morning city tour, returning to the Sheik Zayed Mosque, which I had photographed the previous afternoon and evening. This time, a tour guide would explain what I was looking at. One could visit this immense sanctuary ten times and never take in all its incredible details. (For photos and my complete article, please read: luxebeatmag.com/ abu-dhabis-beauty-sheik-zayedgrand-mosque-uae/.

Bashing the Dunes

After the Mosque tour, we headed to a handicrafts shop; the kind with very expensive, quality crafts. Alas, these were kinds that I cannot afford to buy, but the wall hangings, jewelry and scarves were lovely. We made a brief stop at a food market for dates and nuts, sampling as we went along. Dates are one of the few foods grown in this desert region. This dried fruit comes in many varieties and can be purchased plain, stuffed with nuts, apricots, seeds or dipped in chocolate. All fruit were naturally sweet and tasted delicious. Then we were off again, down five miles on the Corniche Road. We passed the manicured waterfront, including children’s play areas, cycle and pedestrian pathways, cafés and restaurants, and the popular Corniche Beach. I did not, however, see anyone swimming. We arrived at Heritage Village, built so tourists can discover examples of Bedouin dwellings or what life was like on the desert before the city arose. You’ll also find photos covering the amazing growth of the Emirate.

Afternoon Desert Safari Around 3:30, a four-wheeled Land Cruiser picked me up and we

Travel

Child runs down the dunes

Temporary Henna Tattoo

My 27th floor suite was overly spacious, with floorto-ceiling glass windows overlooking islands that dotted the Gulf. My king size bed took up about a quarter of the floor space

Dune Bashing

We resumed dune bashing, skittering like spiders over golden sandscapes that looked like scenes in the movie Lawrence of Arabia. Eventually, we returned to the dirt road and then drove on to an Arabic campsite. Tour companies have built a lovely open- air dining area, covered with carpeting and low tables just a few inches off the ground. While barbeque meats were grilling, we had a chance to try on Arabic attire for photo ops. I put on an abaya and must say it felt very confining.

The Land Cruisers used for dune bashing

The driver then pulled onto a dirt road and stopped to let air out of the tires. We drove to those endless sand dunes and began the madcap ride. By the time cars and drivers stopped for a break, I needed fresh air and a walk. Dune bashing is not a good choice for people who struggle with motion sickness. I recovered by trudging through deep granular crystals. Some kids on our tour ran up and down the dunes and I spied a camel and baby in the distance, roaming free.

Other booths offered temporary henna tattoos, dates for sampling, camel rides, Shisha water pipes for smoking, and Arabic sweets and coffee. Jumeriah Ethiad Towers Lobby

Dinner was a lavish buffet, much better than expected, an array of mezze - Baba Ghanoush, hummus, tomatoes, pita and salads, plus skewers of chicken, fish, rice and other dishes. We ate as the sun set and a starry night sky appeared. Recorded music played and a belly dancer performed on the center stage. Again, the entertainment exceeded my expectations; her dancing was spectacular and afternoon and evening became one to remember. This safari tour is well worth the price and I highly recommend it. A visit to the Mosque is a must, but tourists can simply hire a cab to and from the site. Tours of the site are offered free of charge.

Last Day

The next morning, I hopped across

ALL PHOTOS BY DEBI LANDER

passengers drove about an hour out of the city to a camel farm. A short amount of time was allotted for photos with camels.

Travel Jumeriah Ethiad Towers

Lunch at Le Beirut

Belly Dancer

A variety of Dates

the street to peek in at the famous Emirates Palace Hotel. Fit for royalty, this is the choice for visiting dignitaries. The property flaunts hundreds of marble columns, crystal chandeliers, gold-leaf decoration and oil paintings. My favorite discovery was an ATM machine that dispensed gold trinkets or small gold coins. A digital screen provided up to the minute prices of an ounce. I took a brief respite by the Jumeriah Hotel infinity pool and enjoyed lunch in Le Beirut, a swish Lebanese restaurant. I learned that hotels offer some of the best dining, as they are among the few to obtain liquor licenses. Hotels are popular for wedding receptions (men and women have separate parties in the Muslim religion) and as getaways for couples.

I was treated to a luxurious massage in the Jumeriah spa before I left for my long fifteen and half hour flight back to Atlanta. What a gift! The therapist gave me her all, even climbing up on the table and kneeling astride my back to apply perfect pressure. Thank you, Jumeriah Hotels. If you go to the UAE, you really should stay in both Dubai and Abu Dhabi. The two cities are different, with Abu Dhabi more like a culturally refined and proud parent, and Dubai a somewhat reckless, flamboyant youth. Both are fascinating cities. DISCLOSURE: MY TRIP TO THE UAE WAS SELF-FUNDED, HOWEVER I DO WANT TO THANK JUMERIAH HOTELS FOR PUTTING ME UP FOR TWO NIGHTS AND TAKING ME TO LUNCH AND THE SPA TREATMENT.

Luxe Family Stay on Mexicoâ&#x20AC;&#x2122;s Riviera Maya By Dana Rebmann

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ll-inclusive family vacations make sense for so many reasons. Having to constantly pull out your wallet, searching for food, entertaining young and especially teen aged kids offers anything but a holiday for parents. So why don’t families go all-inclusive all the time? Too often, the quality just isn’t there. So-so food, hunting for chairs around crowded pools and rooms just not comfortable enough for a stretch of family bonding, are all turn-offs. Put them together, and the thought of just staying home looks appealing. That is until you look at the Azul Beach Hotel. LEFT Sand and Surf ABOVE Pool Time RIGHT A Spot for Kids BELOW-RIGHT Fisher-Price Family Suite

When most folks think of Mexico’s Riviera Maya they think of Cancun. But just 15 minutes from the airport, in the smaller neighborhood of Puerto Morelos, Azul Beach Hotel sits quietly on a stretch of Bahia Petempich. You can walk the entire property in about 10 minutes. With only 148 rooms, there are no skyscrapers and the Resort maintains a more intimate, cozy vibe.

Stylish and Smart Family Suites

Fresh off a 21 million dollar renovation in 2011, you’d expect the Family Suites to be pretty. But what’s really impressive is the smart design and use of space. The living room has a sleep sofa that comfortably sleeps three kids and still leaves space to move in the room. There’s also a dining room table that seats four, a television and a dvd player. Two sets of sliding doors enable parents to have privacy and create a separate bedroom with a king sized bed and another television. Families can select the perfect pillow from the Pillow Menu and then have the pillows and entire room customized with the aromatherapy option of their choosing. The oversize bathroom has a Jacuzzi tub that parents can actually stretch out in, along with double sinks and usable drawer space. The shower and toilet are each individually enclosed, so in theory three people could be using the bathroom at the same time without invading each others space and privacy. An added extra, there’s actually enough towels for the entire family. All suites have an outdoor space of their own with room for two or more chairs. Some offer pool and ocean views, while select ground floor suites called swim-up rooms,

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have ladders off the balcony that drop you directly into the pool. A shelf for shoes tucked into an entryway table/bench and a drink refrigerator that’s restocked daily, rounds out the list of thoughtful room amenities.

Fisher-Price® Gear and Toys

If the Azul Beach Hotel doesn’t have it, chances are you really don’t need it. Thanks to a partnership with Fisher-Price® you can leave a full suitcase of stuff at home. Everything from cribs to strollers, changing tables, food warmers, bottle sterilizers and even baby monitors can be set-up in your suite. There’s also a bottomless toy box.

Little People® for Little People

If your child is a fan of Fisher-Price’s Little People®, and you really want to go all out, book one of the four Fisher-Price® Family Suites. They have the same great layout as the Family Suites, just with an explosion of Little People® art and décor. Little People® characters meet kids at arrival, and colorful Little People® towels line the bathroom. When you make your family’s reservation, be sure to tell the Hotel your children’s names so the towels can be personalized and embroidered by the on-site seamstress. Azulitos Play House A daily program of kids activities are offered

through the Azulitos Play House. Designed for ages 4 through 12, activities include things like story time, arts and crafts, face painting and Spanish lessons. My Gym, tumbling style classes are also available for an additional charge. Teen programs are offered during high season. Gourmet Dining The quality of the food is taken seriously, and you can taste it. Many of the vegetables served come from a 100,000 square foot greenhouse maintained by the Resort on a sister property. The oldest and youngest travelers will be excited about the variety of food options offered by the half-dozen on-site restaurants. To make vacation as easy and flexible as ABOVE Lounging Room LEFT Dinner Art RIGHT Sushi Anyone?

possible, no reservations are required at any of the eateries. The sushi chef puts on a show at Asianinspired Tainan, they dish up Italian at Roma and the menu at Chil focuses on contemporary cuisine with Mexican-Caribbean style. Even the pickiest of eaters will find something to please here. The buffet style Blue serves up a special kids breakfast buffet. I know adults who’d find it hard to pass up the decorated breakfast cupcakes, (yes, you read that correctly - breakfast cupcakes), displayed next to the cereal and waffles. Ah... vacation. Dana’s trip was hosted by Karisma Hotels, but as always Dana’s thoughts and opinions are her own.

TIMELESS WAIKIKI Situated on a spectacular stretch of legendary Waikiki Beach, “The First Lady of Waikiki” has welcomed visitors to a place of refined elegance and Hawaiian hospitality since 1901. Combining contemporary style with traditions of a bygone era, this iconic ocean front resort provides a timeless setting of genuine Aloha and personalized services. Its beautifully appointed guestrooms, award-winning restaurant, landmark bar, signature Afternoon Tea and rejuvenating spa ensure a rich and memorable experience. With the Timeless Waikiki package, receive every 4th night free, daily breakfast for two, room upgrade and $100 dining credit. FOR RESERVATIONS, VISIT timelesswaikiki.com or CALL 866.716.8112 and mention timeless

* Offer subject to availability and blackout dates. Other restrictions may apply and are subject to change without notice. For full terms and conditions, visit timelesswaikiki.com. ©2014 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. SPG, Preferred Guest, Westin and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, or its affiliates.

Experience Kona Set on an ancient lava flow along Hawaii Islandâ&#x20AC;&#x2122;s Kona coast, the renewed Sheraton Kona Resort & Spa offers modern comforts, personalized services and endless actvities. Book the Ocean Promotion and save 25% off Ocean Views and receive daily breakfast for two. Find out more at sheratonkona.com or call 866 716 8109.

Visit Hilton Hawaiian Village® Waikiki Beach Resort and discover

the top 10 things to do at Waikiki’s favorite oceanfront playground. www.HiltonHawaiianVillage.com 1-800-HILTONS • 808-949-4321

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1 Waikiki Starlight Luau®: Waikiki’s only luau extravaganza under the stars, featuring four fire knife dancers.

Hilton is the proud partner of the series, Hawaii 5-0. Dine at Tropics Bar & Grill and enjoy Hilton’s official Hawaii Five-0 cocktail.

Hawaiian Cultural Activities. Demonstrations of Hawaiian arts, crafts and culture, exclusive to Hilton Hawaiian Village, including hula and Tahitian lessons, ukulele, lei-making and more.

The best pools and water slides in Waikiki. Five unique resort pools in all.

Our beautiful green lawns are the perfect place to start your mornings in Waikiki with daily morning exercise classes: Yoga, Aerobics or Tai Chi.

Explore the Waikiki coast on Hilton’s 54´ catamaran, “Spirit of Aloha,” from the Hilton dock in front of the resort. Enjoy snorkeling, sunset cocktails or Friday night fireworks & dinner.

Learn how to surf or stand-up paddle surf with the experts where surfing was born. Lessons and rentals available at Duke Kahanamoku Lagoon.

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Friday Night Fireworks. Enjoy the energy of the “Rockin’ Hawaiian Rainbow Revue” at 7:00pm pool side, or sit under the stars and enjoy the dramatic fireworks spectacular every Friday night at around 7:45pm.

The award-winning kid’s program, “Camp Penguin®” teaches kids about Hawaii and immerses them in the history and culture of the islands through fun outings and educational activities. For ages 5-12.

Spend a day on the widest stretch of sand on Waikiki at Duke Kahanamoku Beach. It was named “The #2 Beach in America,” by Dr. Stephen Leatherman on his annual list.

1/10/14 5:25 PM

Gold Standard at the B.O.G. Hotel in Bogota Colombia By Karen Catchpole

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ogota is the business capital of Colombia and most of the top end hotels in this cosmopolitan city are very much business oriented. Style and design come as afterthoughts. For the leisure traveler in Bogota, finding a true boutique star was difficult. Then came B.O.G Hotel.

Dedicated to design

Opened in 2012, the B.O.G. (as locals call it) was the first Design Hotels group member in Colombia and the only one in Bogota. It earned that distinction by being dedicated to design no matter how long it took to achieve. The owners hoped to have the B.O.G. up and running in a year and a half. It ultimately took five years to complete the design and construction of the hotel. And it shows. Portugese designer Nini Andrade traveled around Colombia for a month looking for inspiration and materials. Near the end of her journey she visited Bogotaâ&#x20AC;&#x2122;s renowned Gold Museum. There, the designer found her muse. The B.O.G. lobby ceiling is inspired by gold panning. Glass with gold film around pillars in the lobby evoke a museum display case. The large sculpture under glass at the checkin desk was inspired by what the earth looks like after gold has been mined out of it. The elevator and halls are (very) dimly lit in the way a precious artifact is lit in a museum display case. All of the art and handicrafts in the hotel were made in Colombia including a collection of hats displayed on the wall behind the welcoming lobby bar. Marble tables, traditional grass skirts and more were also sourced from Colombian artisans.

PHOTOS BY ANDRĂ&#x2030;S VALBUENA

The overall bronze and gold palette feels very modern and materials used are intentionally tactile, inviting you to touch rough woven wall covering behind your sumptuous bed and pet the shockingly realistic zebra print and cowhide print wall paper squares.

A stunning shower

That same attention to detail is evident in the amenities and finishings in each of the 55 rooms as well which include a large and comfortable work desk with plenty of easy-to-access electrical outlets (in case youâ&#x20AC;&#x2122;re in town on business and pleasure), fitted mid-weight robes with light terry on the inside

LEFT A spacious suite at the B.O.G. Hotel in Bogota, Colombia Inside a sexy,open-plan suite at B.O.G. Hotel in Bogota, Colombia

from Bogota Linen Company and 500 thread count bedding. At turndown your pillow is made even sweeter with nightly treats such as a candy-coated slab of chocolate dipped in edible gold, a chocolate covered blanched almond, Dulces Suenos (Sweet Dreams) mini atomizer fragrance or a lime linen water mini atomizer. However, the in-room stunners are the showers which are tiled from floor to ceiling in tiny gold squares, continuing the overall design theme of the hotel. Three jets provide an indulgent, massage-like experience and the space is designed to retain steam, creating a personal sauna.

Rich and fragrant Calima bath amenities, made exclusively for the B.O.G., round out the experience.

Service and then some

If youâ&#x20AC;&#x2122;re also looking for polished service, the B.O.G. can deliver that too. Guest Service staff are called Personal Assistants. Carlos, my PA, was on the ball from the first moment. For example, he noticed that a lovely fresh-baked dessert being brought to my room as a welcome gift had only one spoon. I was checking in with my husband so Carlos gently pointing out to the staffer that there were two in my party. Our treat arrived with two spoons.

When the otherwise strong hotel WiFi suddenly took a turn for the worse the hotelâ&#x20AC;&#x2122;s IT guy (in a suit!) showed up immediately following my call for help. He determined where the problem was, fixed it, hard wired my computer in for good measure then installed my own personal WiFi router in my room. All in less than 30 minutes.

Shared spaces and local scene

The B.O.G. has a petite but fully equipped gym with sky lights, a steam room with piped in music and emerald green walls and tiles, a nod to the other precious commodity

mined from the earth in Colombia. Thereâ&#x20AC;&#x2122;s also one massage room and a small park right across the street from the hotel will make outdoor exercisers happy. The rooftop bar and long, narrow pool (more for aesthetics than exercise) attract a local crowd as well as hotel guests with a tapas menu, good music and views over the happening Zona T neighborhood with its upscale Andino Mall (Tiffany, Dolce & Gabbana, etc. have shops there) and great restaurants including the famous Harry Sasson. Also within walking distance is one of the many Bogota Beer Company craft brew pubs where world-class

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microbrews and satisfying pub fare can be enjoyed.

ABOVE The hats behind the welcoming lobby bar of the B.O.G. Hotel in Bogota, Colombia were crafted locally as were many other design elements

But don’t miss the chance to eat in the hotel’s restaurant which is headed by Chef Leo Espinoza. Her Leo Cocino y Cava restaurant was named one of the 85 best restaurants in the world in 2007 by Conde Nast Traveler and she created the La Leo restaurant at B.O.G. Hotel.

LEFT The lobby of the B.O.G. Hotel in Bogota, Colombia was inspired by the city’s renowned Gold Museum

B.O.G. Hotel is a member of Design Hotels and was listed on the 2013 Conde Nast Traveller Hot List. For more information and reservations visit www. boghotel.com/default-en.html.

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Visiting the Pr Islands of Geo By Debi Lander

rivate orgia

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ho hasn’t dreamed of owning their own island? My mind envisions a place for carefree adventures and seaside romance, along with a sense of power and pride. But you don’t have to own an island to feel like you do. Simply rent Eagle Island, one of Andy Hill’s Private Islands of Georgia, and you’ll be in a world of your own. And, you don’t have to be a millionaire, either. Eagle Island is small (just ten acres), but replete with marshland, coastal wildlife and a warm inviting lodge. It’s casually elegant, with spacious bedrooms, a fully equipped kitchen and killer wrap around porch including hammocks and a hot tub. Plus, there’s Wi-Fi, if you must. While an island can’t be rated liked a five-star hotel, owner Andy Hill describes it as, “The world’s first five-moon destination.” Along with the natural beauty, he further explains, “no agenda, no clocks, no deadlines.”

Drive to Darien, Georgia, in the Golden Isles region of the state, and be met by staff. They’ll whisk you via boat to “your” island, where they’ll leave you for the next few days or weeks. If you choose, bring your own boat or Captain Hill will find one for rent. He will even make sure you know how to navigate the area. Andy and staff try to exceed expectations. They will all but squeeze through a crab trap to meet your needs. They’ll teach you how to bait and use those traps, prepare and cook a low-country boil for you, or even run an off island errand. However, it is the privacy that makes Eagle Island so special. You have all the comforts of home, but none of the intrusions. Begin by kicking off your shoes and slide into flip flops or hiking boots depending on the weather. Flop onto the hammock or soak in the hot tub, both screened in for evenings minus the

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mosquitoes. You’ll find a fire pit for roasting marshmallows and a full outdoor kitchen- under cover in case of rain. Should you wish to explore the surrounding area, you might choose Sapelo Island. Andy will arrange for your party to tour a mansion once owned by R.J. Reynolds or visit Nanny Goat Beach, where hundreds of sand dollars and shells await, but likely no other humans. Another choice would be Cumberland Island, a U.S. National Seashore with limited access. Wild horses roam the sparsely populated island where JFK, Jr. was married.

Back on Eagle, recharge and commune with wilderness as you stroll round its pathways, some lined with oyster shells and tiki torches. Play cards. Launch a kayak and glide through lazy twists and turns of the narrow Altamaha waterways, lined by Spartina grass and home to all sorts of coastal creatures. Tidal changes make Coastal Georgia one of the most fertile watersheds in the country, great for shrimpin’. Lookout for dolphins, shore birds and, of course, eagles. Whatever you choose, you can escape to peace and quiet or bring friends and family with you. It’s your private island- do what you want.

My Magic Wristbands Deliver More Disney Magic

ALL PHOTOS BY LEAH WALKER.

By Debi Lander

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day in any theme park means a lot of walking, but the new Disney My Magic+ bands, customized radiofrequency wristbands, can honestly save you steps. Previously Disney World park guests had to stop at the attraction they desired and pick up a FastPass to avoid waiting in long lines. However, the process usually meant crisscrossing the park numerous times because they would have to return to ride. The new MyMagic+ system allows guests to reserve three FastPasses reservations per day, before they even enter the park. Disney has more than doubled the number of attractions and experiences you can reserve such as fireworks and parade viewing areas and character greetings. This means you can plan your day around the FastPass reserved events and even make restaurant reservations ahead. The bands enable you to do more at the parks, which in my mind is a magical win-win for guests and Disney alike. I admit the process is a bit complicated when you start, but once you step through the official website and get the My Disney Experience mobile app on your tablet or smartphone, you’re ready. In fact, the free mobile app allows you to make changes during your park visit. It even includes interactive maps and ride waiting times and can connect with other family and friends if you make a group trip. The MagicBands also work as your park admission ticket and if you stay at a Disney resort, they can

function as your hotel room key. If you wish, you can connect with your credit card on file at the hotel and make charges at restaurants and gift shops throughout the parks with just a swipe of your wrist! The bands can also be used for the PhotoPass program. I used my wristband to enter the park, as a room key and to charge my lunch. It was easy, no need to fumble for a credit card or room key, and the fee was added to my hotel bill.

easier for strollers and wheelchairs. This is also true when entering an attraction area. In order to get the technology up and running, Walt Disney World “changed out and installed the park entry turnstiles with hundreds of touch points. We put in more than 28,000 hotel door locks,” said Tom Staggs, chairman of Disney Parks and Resorts, during a media

So how does this work? First guests go online and book their Disney World vacation through the website www. MyDisneyExperience.com. If booking far enough in advance, your MagicBands can be customized with a color choice and mailed to your home. Otherwise, you pick them up when you check-in. They contain your name and your park information, but are not GPS enhanced. Annual pass-holders are also given MagicBands when they sign-up. If you aren’t staying at a Disney resort or just visiting for a day, you are able to make FastPass+ selections 30 days in advance of your trip once tickets are purchased. If you just show up on the day of your park visit, you can use the RF card (admission ticket) for park activities or purchase a band for $12.95 and the information can be transferred. The biggest difference I noticed on my recent trip was the entry gates. The turnstile barriers have been removed which makes entry so much

Far-left: Using a MagicBand Right: Disney Mobile App Above-left Wheelchair Entry is barrier free Above-right: Enjoying Disney with a MagicBand

breakfast at Walt Disney World. Surely more functions will be added to the MyMagic+ program as it evolves. Now that I have an account, I can continue to use the same band and update my account any time I return to Disney World. How magical is that? ALL PHOTOS BY DEBI LANDER . MANY THANKS TO DISNEY FOR HOSTING ME DURING A MEDIA TRIP.

la ferme de la lochère

bespoke culinary & wine holidays in Burgundy

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

www.lafermedelalochere.com

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School of culinary arts With french master chef hervĂŠ laurent

Graduates' placement is our success!

www.scarts.com.sv

Italy Embraces Luxury Wine Travel I

love wine and I love to travel. So what could be better than combining the two? Just like culinary travel and adventure travel, wine travel is gaining popularity. Wine travel offers enthusiasts the opportunity to truly experience the wine production process, and if you travel at the right time of year, to actually be part of harvest and production. As a former Italian expat, I was excited to go back “home” and tour some of the luxury wineries and resorts in Tuscany and Umbria. Winerist, a UK-based website dedicated to bringing the best travel experiences to wine and food enthusiasts worldwide, arranged for me to visit several wineries in the regions. When people think Italian wine, their first thought might be the robust Chiantis of Tuscany. Having lived in

produced. A single worker was painstakingly turning each bottle ¼ turn, as he does daily for 45 days, to allow the sediment from the Trebbiano grapes to settle at the top of the bottle. There, it is ultimately frozen and forced out. As a small producer, Baracchi takes great care and pride in this handprocessed production of one of the region’s only sparkling wines. Our tour ended with a tasting of the sparkling wine, paired with pecorino cheese produced at the resort. I enjoyed the Brut Trebbiano Metodo Classico tremendously, perhaps because I could really respect the great care taken in its production.

Italy, I kind of felt “been there, done that.” But on my return, I was excited to learn, and taste, how Tuscany is embracing luxury wine travel. My adventure began at the Baracchi estate, which sits high above Cortona, up narrow, winding roads that even our GPS couldn’t keep up with. It was a constant barrage of “turn right”, “turn left”, “turn right”, as we made the hairpin turns. But the views of the Valdichiana Valley, when we arrived at the top, were all worth the nauseating drive. Founded by Riccardo Baracchi, the winery is a small, boutique producer of one of the region’s only sparkling wines and some fabulous blends. We were greeted by Benedetto Baracchi, son of the winery’s founder, who started our tour in the sparkling wine room where the Baracchi Brut Trebbiano Metodo Classico is

Guests of the winery stay at the luxury Il Falconiere resort, part of the prestigious chain Relais & Châteaux, located just beyond the vineyard. There the resort’s traditional Etruscan spa is the spectacle. This resort truly felt

Lungarotti vineyards

like an escape, perched high on a hilltop, surrounded by lush vineyards. I wanted to plant myself at the pool adjacent to the spa and just waste the afternoon sipping wine and enjoying the view. Instead, we were then treated to lunch at the resort’s outdoor café where the weather was perfect but views of the surrounding vineyards and valley were even more perfect-- location, location, location. Cortona’s most popular resident, Frances Mayes of “Under the Tuscan Sun”, is prevalent throughout the resort. Silvia Baracchi hosts cooking classes at the restaurant and at their cooking school, Under the Tuscan Sun. Baracchi produces a number of wines from Sangiovese, Syrah, Merlot, Cabernet and Trebbiano grapes, in addition to olive oil and my husband’s favorite, grappa.

ALL PHOTOS BY LEAH WALKER.

By Beth Graham

Lungarotti showroom

I lived in the north of Italy, Milan, and saw much of the country, but didn’t truly experience Umbria until this trip. The tiny rural town of Todi is home to Roccafiore, a winery committed to sustainability and producing organic wines. Roccafiore is a real blend of technology and traditions, as the company goes to great pains to maintain the traditions of Italian virology, but also employs some of the latest technology to produce great wines, sustainably. We were fortunate to be at Roccafiore in mid-September, as grapes were being harvested – all by hand. We tasted the Grechetto and Moscato grapes fresh off the vine, and watched as the workers poured barrels of grapes into the presser to extract juice. We then moved to the main production facility underground, another Roccafiore tradition of maintaining original winemaking standards. As grapes are processed through the pressing machine, juice falls directly into tanks below ground, using gravity to move musts and skins from the upper floor to the lower floor - again, part of Roccafiore’s commitment to maintain the traditions and best practices of w wine production

school when she was only six years old and today, leads the company’s hospitality efforts. It’s these types of personal stories and connections that fuel my love for travel.

and other years, there were dozens of bottles in the bin. They’re stored, sold and enjoyed for special occasions, with some bottles commanding upwards of $1,000 a bottle.

Lungarotti produces a number of wines - Sangiovese, Canaiolo, Cabernet Sauvignon, Merlot, Pinot Nero, Colorino and Syrah as red varietals with Trebbiano, Grechetto, Vermentino, Chardonnay and Pinot Grigio as the whites. The highlight of the tour was visiting the winery’s safe, where vintages leading back to the winery’s opening in 1962 are stored. Some years, there were only four bottles remaining (a good year)

I was surprised by how different the wines tasted between Umbria and Tuscany, despite using many of the same varietals. I still think of Lungarotti’s Aurente (derived from the Latin word for gold), a deep and rich gold wine with 90% Chardonnay and 10% Grechetto.

Tre Vaselle. Our time was limited, so we missed a visit to the Wine and Olive Oil Museums, but will definitely visit on our next trip. We also took a short drive to Poggio alle Vigne, the country house set among the Lungarotti vineyards that is a popular destination wedding spot. Torgiano is a popular shopping destination for cashmere, so Lungarotti also arranges cashmere shopping tours as part of their packages. (Note to self: don’t miss the cashmere next time.)

We enjoyed a decadent lunch at Le Melograne, the restaurant at Lungarotti’s 5-star spa resort, Le

A modified version of this article was previously posted on Winerist. com. Photos by Beth Graham Baracchi winery in Cortona

The tasting room is housed in a modern, industrial building, where they host special events from art exhibitions to winemaker dinners to weddings. Roaccafiore produces a number of wines from Sangiovese, Grechetto, Sagrantino, and Montepulciano. The winery’s luxury resort, Roccafiore Residence, and its famed FiorFior restaurant are located on a hill, just a quick drive from the winery. Our next stop was Lungarotti, near one of my new favorite towns, Torgiano. Our hostess, Grazia, actually visited the winery with her

Contemporary Greek Winemaking with Yliana Stengou of Domaine Porto Carra C

ontemporary thinking has it that there are no longer rules for pairing wines. Guidelines, yes, rules no. The same can be said for traveling to famous destinations. What if I wanted to go to Greece and concentrate on their crisp white wines and juicy terroir driven reds, rather than the ruins? Would the travel gods scowl at my choice? Maybe, but visiting lesser known wine regions is my passion and discovering the aromas and sips that blend with distinctive terroir and glamorous landscapes is a lifelong passion that has never served me wrong.

Move over traditionalists, Halkidiki, Greece is a trending wine road every wine lover should have on their bucket list, and Domaine Porto Carras Winery is the perfect example of what Greek winemakers have to offer. The spirit of Domaine Porto Carras is characterized by the values of perseverance and commitment. Situated just a short drive from the Eagles Palace resort, this winery tasting room features wines from a project that was inspired in 1965 meant to bring radical change to the wine industry in Greece. Twenty-

seven varieties were planted in various locations, 13 of these were French and 14 Greek. It is worth noting that this was the first time that a systematic evaluation of French varieties suitable for planting in Greece was carried out, and that subsequently, the first Cabernet Sauvignon to be commercially vinified in Greece came about. From the beginning, the ecological cultivation of the vines held great importance to the concept. The planting of the estate was accomplished with focused respect

for the environment. Existing forests remained, forming natural barriers that retain the humidity of the atmosphere at night and help the vines to resist the high summer temperatures. All the vineyards are planted in terraces, allowing for perfect drainage. Yields are deliberately kept exceptionally low. Harvesting is carried out by hand, and usually begins in mid-August and lasts for four weeks. I have visited the winery in Greece and just a few weeks I ago I did a tasting in Irvine, California with Yliana Stengou, General Manager.

ALL PHOTOS BY LEAH WALKER.

by Linda Kissam

Cuisine Both of these experiences were trans-formative for me. Such passion and vision is something to be celebrated and shared. It’s always a pleasure and honor to support those visionaries who respect what Mother Nature offers and this month’s featured interview showcases one of the most important women in Greek winemaking, Yliana Stengou, General Manager of Domaine Porto Carras S.A. LK: When did your interest in winemaking begin? YS: My interest in winemaking began in the early 2000s, when Domaine Porto Carras winery was acquired by my family along with the entire complex of Porto Carras. Porto Carras is one of the most unique hotels and holiday resorts in Greece. I am a graduate of the National Technical University of Athens (NTUA) where I became a civil engineer, like my parents. However, I found my passion in winemaking and chose to follow my own dream.

Barrel room Domaine Porto Carras food & wine pairing

Yliana Stengou Limnio wine - one of Yliana’s favorite varietals and wine Magnus Baccata wine

LK: How long have you been making wine? YS: When I took over managing Domaine Porto Carras, I faced many challenges. However, I worked very hard to build the successful winery that it is today. For the past 14 years, my goal has been not just to make great wines but to tell the story of the uniqueness of our vineyards and winery that have earned a world-wide reputation for quality. LK: Did you do an apprenticeship or go through a formal wine school, program or course? If so, could you tell us about it? If no, how did you become a vintner? YS: I successfully completed the first two courses, foundation and intermediate, of WSET London Wine & Spirits School in Athens and am now in the third course, the advanced one. In my free time, I also enjoy reading wine related books, magazines and attend a lot of wine seminars. Also, each day presents new challenges and opportunities. I continue to learn from the professional wine making team at the Domaine. LK: What is your favorite part of your job? YS: I am privileged to be in this job! I have many favorite parts, starting with the time that the first buds appear from the freshly pruned vines, followed by total immersion

in the harvest. I also enjoy experimenting with our new wine blends. LK: What is your favorite type of varietal or blend to work with? YS: I like to work mostly with Limnio in both varietal and blend wines. Limnio is considered the most ancient Greek grape variety. The grape was first mentioned in Homer’s Iliad, in the 8th century B.C. LK: How much time do you spend in the vineyards? YS: I try to be in the vineyards for different periods of time throughout the year. I spend many hours in the vineyards during pruning and at harvest time. LK: What is your favorite time of the growing season? YS: I love harvest because it’s like a festival in our Domaine. Despite the demands and stress, harvest is a great chance to unite our partners, co-workers and the local community in this great moment of celebration. LK: If you could provide one or two tips for prospective winery owners, what would it be? YS: You must be prepared to give your soul and all of your creativity to have a great result. LK: What is your favorite all time wine that you personally have consulted on? What made it so memorable? YS: Magnus Baccata. I had the idea to create a new blend for the Domaine that consists of Syrah and Cabernet Sauvignon. I participated in the whole process from vineyard, to winemaking, to barrel aging and creating the label. This wine is a deep red color, full body with velvet tannins and discreet oak and forest fruits aromas. LK: What are the highlights of your career, your “ah ha” or “wow” moments? YS: Recently, we hosted one of the most exciting tastings ever in Athens. The tasting included a 40 year retrospective Chateau Porto Carras flight composed of our best ten vintages from 1975 until today. Our guests experienced for themselves that Greece can make wines of great taste and value, capable of aging well for decades. A wine writer who attended the tasting wrote “the wine slapped me in the face, and told me, okay dear wine-lover, the vines that I was made of might be babies, less than 5 or 6 years old, but thanks to the

Cuisine winemaker and great care, I can still satisfy you. The wine was in PERFECT shape, alive, robust, complex with surprisingly delicious mouth feel.” This article made us very happy and very proud of our 40 year winemaking history in Greece. LK: How do you work with local growers, if you do? YS: Domaine Port Carras is the only winery in our region. We use grapes which are organically grown in our estate vineyards. LK: What is the one thing you haven’t done yet in your winery owner career yet that you would like to accomplish? YS: With our winemaking team, I dream of creating something completely innovative that will spark a new trend in wine consumption and inspire the global wine community. LK: Anything else you would like to share about being a vintner? YS: Becoming a vintner changed my life. I strongly advise anyone who has the opportunity to get into the wine-making business, go for it! Being a vintner is one of the greatest jobs on the planet! LK: Which one of your current wines would you recommend for a novice drinker? Which one for the aficionado? YS: For a novice wine drinker, I recommend our white wine “Malagouzia” that is inspiring and fruity. For the aficionado, I propose our 2005 Chateau Porto Carras, a red wine, blend of Limnio, Cabernet Sauvignon, Cabernet Franc and Merlot.

ABOVE Melissanthi wine Steamed Mussels with Finocchio and Chilli Peppers

LK: When you go out, where do you go to eat? YS: I enjoy trying local favorites all over the world. I was in San Francisco recently and fell in love with Dungeness crab. At home, we have an excellent kitchen at Porto Carras resorts. I also cook for my family and friends. Sharing wine and food is a great passion. LK: Would you share a recipe us that incorporates one of your wines?

Steamed Mussels with Finocchio and Chilli peppers

Compliments of Executive Chef, Porto Carras Grand Resort 1.2kg fresh mussels in shell 20g extra virgin olive oil 100g onion, chopped 40g fresh onion, chopped 40g Melissanthi Porto Carras 60g leek, cut into rings 60g finocchio, thinly sliced 120g tomato, chopped 10g lemon juice 8g grated lemon peel 5g chilli peppers, thinly sliced 10g parsley, chopped 10g basil, chopped 10g chives, chopped salt Heat a casserole pan over mediumhigh heat. Add olive oil and sauté the mussels with the two kinds of onions, leek and fennel. Add the wine and cover the pan with a lid until the mussels open. Add the remaining ingredients and continue cooking for 5 more minutes. Pair with “Melissanthi Porto Carras”.

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Borra Vineyards Daring to be different in Lodi California By Jenna Francisco

hose in the know about California wine country have had their eyes on Lodi lately. Actually, Lodi used to be known as a wine factory of sorts where huge quantities of grapes were grown and sourced to wineries outside the region. Over the past 15 years or so, local wine growers have begun a winemaking revolution, using their collective history that stretches back to the 19th century and their natural wine growing strengths to produce “ultra-premium wines.” It’s in search of these quality wines that I find myself at Borra Vineyards on a recent summer morning. It’s dusty in the fields outside of Lodi on what will be a 105-degree day. I’m tasting European style wines low in alcohol, just right for this kind of dry heat. I ask Borra’s Swiss winemaker, Markus Niggli, if he makes European style wines because of his background. His answer is a simple “No.” Gee, I thought I was on to something, but I guess not. He explains that in this ever-growing wine industry, you need to be different. As I learn later in our tasting, this makes perfect sense for Markus to say. Being different in wine requires a careful balance of striking out while honoring tradition. Like many others in the Lodi wine industry, Steve Borra, the owner of Borra Vineyards, was one in generations of grape growers. His grandfather planted cuttings from Italy, and three generations later, Steve made wines reflective of his family’s Italian heritage and soon opened the first boutique winery in Lodi in 1975. After the year 2000, things started to change around Lodi; winemakers were getting more serious, setting their goals higher. Soon after Markus entered the picture, first working in sales for the winery. When he laid out his vision for the winery to Mr. Borra, Steve took his chances on this young Swiss guy and made him winemaker. Four years later, Borra Vineyards has gone in completely new directions while garnering praise along the way. It seems that the tradition in Borra and the innovation in Niggli make a winning combination. What does innovation in wine look like? Even though Lodi is best known for its Zinfandel, it produces many other varietals, about 60 of them, actually. Lodi’s climate of long summers is perfect for growing grapes--hot, sunny days and cool nights thanks to a strong delta breeze

can cause a 50-degree difference in temperature from afternoon to night. These conditions allow grapes to develop their full character and offer winemakers greater flexibility. This turned out to be just what the risk-taking side of Markus Niggli needed to demonstrate his winemaking potential. He discovered vineyards of German grapes growing along the quiet Mokulemne River east of Lodi. No one thinks of varietals like Kerner or Gewürztraminer when they think of Lodi, but with the variety here, it’s not a surprise that Markus was able to get a hold of these grapes. What is a surprise, however, is what he did with them. He picked the grapes early to increase the acidity and decrease the sweetness and created interesting white wines that are light, dry, and utterly drinkable. Success also comes from Niggli’s winemaking philosophy. By taking a natural approach to winemaking, he allows the true character of the grape and its terroir to shine. By not using a press, the wines become soft and approachable, not heavy like so many California wines can be. By increasing acidity and decreasing the alcohol, the wines become more drinkable, so you can have that second glass in the evening. Perhaps most important in Niggli’s success is his desire to be different. This drive became apparent throughout my visit, and fortunately for Borra Vineyards, his eagerness to take risks has allowed them to stand out both locally in the increasingly full Lodi wine scene and even in the state where very few wines like theirs are being made. I was naïve to assume that his European roots would result in his European style wines. In fact, he never made wine in Europe and wasn’t trained there. Instead, he left Switzerland at age 18, worked in tourism, and lived in London and New York before moving to Australia on a whim. That’s where he studied wine, but soon after, ambition led him to Napa Valley where he worked from the bottom up, learning everything he needed to make his mark in Lodi. Now Niggli can pursue his vision full force with the trust of Steve Borra behind him. But he doesn’t wait for others to approve his ideas. As Markus says, “When you have a good idea, you have to run with it.” With his wines being hailed as the most contemporary wines made in Lodi today, run with it he should. Borra Vineyards wines are available for purchase on their website. The following wines are their stand-outs:

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

2013 Artist Series Kernerbased blend: 50% Kerner, 25% Riesling, 25% Bacchus This bone-dry white is the result of picking these grapes early and bottling the wine so quickly that not all the carbonation had left. A light, refreshing white wine with the crisp flavor of lime that you will want to keep drinking. This wine was fermented in all stainless steel with native yeast. Only 42 cases were made. 2013 Nuvola This surprising wine is 100% Gew端rztraminer that was picked early to allow for high acidity and low sugars. Like the Artist Series Kerner blend, this wine is dry and light yet has a complexity that begs another taste. Flavors of citrus, apple, and of course lychee combine without any cloying sweetness or overly-tart finish. 71 cases.

2012 Intuition This white blend of 60% Kerner, 20% Riesling, and 20% Gew端rztraminer is again dry, yet I found it a bit more complex than the previous two, perhaps because it was fermented in new oak. Medium-bodied with a nice mouthfeel and flavors of stone fruits and citrus, this is an excellent white wine to pair with food. 200 cases. 2011 Heritage Field Blend Red 36% Barbera, 32% Carignane, 30% Petite Sirah, 2% Zinfandel This light-to-medium bodied red blend is perfect for a summer evening. Flavors of cherry, tart plum, and raspberry sing in this lively and delicious red wine. 180 cases. 2010 Intenso This red wine is only available for La Dolce Vita (wine club) members. A deep yet balanced mix of 47% Petite Sirah, 22% Syrah, 17% Zinfandel, and 14% Cabernet Sauvignon with flavors of plum, black cherry, spice, and even chocolate. 110 cases.

Afternoon Tea in Phoenix By Maralyn D. Hill

Many may be amazed that afternoon tea is served in Phoenix, Arizona. Since I’ve moved here in 2006, I’ve enjoyed it on a regular basis. For me, I considered it “High Tea,” but here, it is generally referred to as “Afternoon Tea.” The greater Phoenix area has more luxury hotels than one can imagine. When thinking about them, it is often the casual environment that comes to mind, but don’t be fooled, residents and visitors alike enjoy a refined and elegant experience as much as anywhere else. More hotels may feature Afternoon Tea, but I am going to focus on the three that feature it in the summertime, as I tend to take guests during summer as well as winter. My sister-in-law visits in the summer and one of her favorite activities is Afternoon Tea. So we tried all three venues. The Arizona Biltmore, A Waldorf Astoria Resort, started serving Afternoon Tea when they opened in 1929. But for a while, like many of the hotels, they stopped during the summer. Last summer, for the first time, they started their Summer Tea with iced tea selections. Because it was so well received, it is returning this year. Tea Sommelier Kevin Doyle welcomes you and explains the Biltmore’s variety of six hot or iced teas. My husband and his sister, traditionalists with a preference for hot tea, stayed with a hot service, but I ventured to the cold service with blackberry pomegranate. Like the hot tea, it is steeped at the table and served over ice when ready.

This is accompanied with a presentation of finger sandwiches, a scone and teacake and ample desserts. Kevin does an exceptional job explaining all aspects of the service. Seatings for Afternoon Tea are at 12 noon, 2 p.m. and 4 p.m., Thursday through Sunday. For the 2014 season, the cost is $39, or $49 with the addition of Kir Royale or a Mimosa. An 18 percent gratuity is added and reservations can be made at 602.381.7632. Next on our Afternoon Tea adventure was The Ritz-Carlton, Phoenix, with Tea Sommelier Jeffrey Hatrick. The cozy atmosphere of its Lobby Lounge duplicates everything you would want and expect from an English High Tea experience. Jeffrey’s ability to put you at immediate ease and relaxation enables him to provide each guest what seems to be an individual experience. Jeffery’s passion for tea shows through. He has won many awards and travels to share his tea knowledge through private and public functions. To quote him, “Tea is a vessel by which we can navigate our mood. It can enhance the space we are in or guide us to a place we would rather be. Tea is an experience that engages all of the senses and allows us to enjoy an art of living.” Jeffery is usually available for most afternoon teas. Like most High Teas, The Ritz Carlton Afternoon Tea is comprised of the savory, scones, and sweets selection. An important addition is

the option of gluten-free scones and sweets upon request. I’m going to list the menu, as its creativity is outstanding:

Savories

Sharp cheddar mousse tart, infused with a peach blossom tea, topped with a sweet peach chutney and candied pecan; Inverted cucumber sandwich with jasmine green tea cream cheese, topped with a roasted pistachio; Poached shrimp canapé on a lemongrass black tea cornbread muffin with aioli cream and dill; Tangerine ginger chicken salad with onions and celery, topped with orange zest on marble rye; and Hand-made puff pastry with a plumb berry white tea gelée, agave nectar goat cheese mouse and finished with a sliced blueberry.

Sweets

Chocolate chai flourless chocolate torte; Blueberry Rooibos cheesecake on a meringue cloud, topped with a golden pearl; Chocolate French Macaroon, filled with a cardamom and mint infused chocolate ganache; Summer Provence Pistachio Opera Cake with apricot mouse and notes of blueberry, hibiscus and lavender; and Blackcurrant shortbread with Yuletide black tea infused Bavarian cream, offering undertone of cinnamon, vanilla and cranberry. The Ritz-Carlton, Phoenix serves their traditional English High Tea from Wednesday through Saturday. They have two seatings. One is at 12 noon and the other is at 3pm. The cost with tax and gratuity for 2014 is $51.33. If you add unlimited sparkling wine, the additional amount is $24.32. Tel: 602.468.0700 Norm and I look forward to returning to experience more of Jeffrey’s creativity and relaxation and the wonderful music.

Our third and most frequent stop is The Phoenician, where Afternoon Tea is served seven days a week in the Lobby Tea Court. It has frequently been voted “Best Afternoon Tea” by the Phoenix New Times and Arizona Republic readers. In addition to its outstanding and elegant surroundings and view, the piano music adds great charm. The Afternoon Tea includes a wide variety of finger sandwiches, scones with Devonshire cream and preserves, pastries and chocolates at the end. For 2014, the full tea is $40 per person and the Grand Royal Tea served with Vueve Clicquot is $55. Both are plus tax and gratuities. Whereas there is not a Tea Sommelier, the staff is so well trained, that every tea is explained extensively. We always request Wanda, as her service has been over and above with a sparkling personality. But on days she has been off, the other service staff are just as well versed. As the sandwich tray is passed around and explained, you pick what you want. Then you are asked again, if you would like any more. The same is true with each course. It is one of the most comfortable and relaxing afternoons imaginable.

Since it is the largest, most crowded, can maintain having ample reservations in the summer, as well as a staff that has stayed for years, The Phoenician has a wonderful combination. The first seating is at 2 p.m. and the last at 3 p.m., reservations are required. Tel: 480.423.2530. Each of the three properties covered brings a different personality. They are all five-star. If I were staying at one of these three exceptional hotels, I doubt I would venture to another to try its tea service, unless that was really something I was into discovering. My goal in sharing our Afternoon Tea experiences in Phoenix is to emphasize that Phoenix

is a mix of the expected with much more of the unexpected. We have it all. Obviously, I’m partial, but then that is why we relocated here.

For more information:

Arizona Biltmore, A Waldorf Astoria Resort, 2400 East Missouri Avenue, Phoenix, AZ 85016 Tel: 602.381.763224 The Ritz-Carlton, Phoenix, 2401 East Camelback Road, Phoenix, Arizona 85016 Tel: 602.468.0700 The Phoenician, A Luxury Collection Resort, 6000 East Camelback Road, Scottsdale, AZ 85251 Tel: 480.941.8200

Who Is Michael Wurster Executive Chef for Gordon Ramsay at The London NYC by Michelle Winner

n college, Michael Wurster was studying his pre-law courses, but something else was calling him. He soon realized his life would not play out in a courtroom but a kitchen, and he enrolled at the famed Culinary Institute of America. There, he received a Degree of Culinary Arts. We think he chose the right path. And so did these famed chefs in whose kitchens he worked through the years to hone his craft: Alain Ducasse at

Alain Ducasse NY, Thomas Keller at The French Laundry, Sottah Kuhn at Le Cirque 2000 and David Feau at Lutece. And the accolades pilled up. Chef Michael Wurster was appointed Chef de Cuisine of Lutece at age 26, named “Chef to Watch” by John Mariani and received critical acclaim in Food Arts and The New York Times. In addition, as Executive Chef at ICON at W New York – The Court, Wurster contributed to the creation

of brand menus for W Hotels Worldwide. He was chosen from New York City’s most elite culinary talents to head the revival of Tavern on the Green. As a chef, he was so highly creative and detail-oriented that Gordon Ramsay snapped him up for Gordon Ramsay at The London NYC. Here, Chef Wurster brings sophistication and artful innovation to seasonal, refined French cuisine. Wurster also

oversees the cuisine for The Chef’s Table, in-room dining and private event spaces throughout The London NYC and MAZE, the bistro-type restaurant and bar. Here is his recipe for a delightful grilled watermelon salad, bursting with cucumbers and tomatoes in a superb shallot vinaigrette served at MAZE at Gordon Ramsay at The London NYC, This is a favorite restaurant for pre-theatre dinner and a smart cocktail service.

Cuisine Grilled Watermelon Salad

English Cucumber, Heirloom Tomato, Feta Cheese, Olives, Shallot Vinaigrette Perfect for your next summer gathering, this recipe makes 16 portions. 1 whole watermelon, red seedless 5 english cucumbers, peeled cut in 1â&#x20AC;? rounds 8 heirloom tomatoes, ends removed and quartered 32 Â˝ inch cubes feta cheese 2 cups black olives 10 shallots, unpeeled 1/4 cup sherry vinegar 3/4 cup olive oil 1 bunch thyme, chopped fine 1 shell mixed micro greens For the Watermelon Peel the watermelon and then square-off to make a rectangle. Cut lengthwise into 1inch thick blocks. From the 1inch blocks, cut rectangles measuring 1 inch X 3 inches long. Drizzle the watermelon with olive oil and then

season both sides with Salt and Pepper. Grill cross hatch marks onto both sides of the watermelon and then chill and hold for finishing. For the Cucumbers Peel the cucumbers and then trim off the ends. Cut the cucumber into 1 inch rounds and then with either a small ring or knife, cut out the seeded center, leaving the cucumber rounds intact. For the Heirloom Tomatoes Cut the ends off of the tomatoes at the stem end to make a flat surface. Next, cut the tomatoes in 4 even quarters and reserve for finishing. For the Olives Drain the olives and place on a plate lined with a c-fold towel and then microwave on 50% power for 10 minutes, take out and turn the olives and then repeat for another 10 minutes at 50% power. Do one more time to ensure that the olives are completely dried

out. When the olives have cooled, transfer to the Robot Coup and course grind to a powder, hold for assembly. For the Shallot Vinaigrette Toss the shallots in a bowl with a little oil, salt and pepper to coat. On a sheet pan lined with foil, lay the shallots out and then transfer to a hot oven to roast until very tender and falling apart. Put the hot shallots into a food mill and process the shallots through the food mill leaving the skins behind into a bowl. Add the vinegar to the shallots and with a hand blender emulsify the oil into the shallots and vinegar. To Finish Place 2 planks of the watermelon on the plate, 2 pieces of the tomatoes, 3 rounds of cucumber and 5 cubes of Feta cheese. Place the micro greens in the holes of the cucumber and drizzle all of the garniture with the Shallot Vinaigrette. Top the cucumbers with the olive oil and sprinkle some Maldon Salt on the watermelon and tomatoes.

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Cuisine

Blackberry & Lemon Icebox Pie

cebox pie just sounds right in the summertime. What could be better at the end of a mercilessly muggy day than opening up your icebox (or newfangled refrigerator) and finding a cold, creamy treat waiting for you? In this pie, the fresh berries are macerated and folded gently into whipped cream so that their delicate, brambly flavor shines through. Don’t try to cheat on the cooling step; a nice long chill helps it set thoroughly and slice more easily. Makes 8 servings

Crust 15 graham crackers, finely crushed (about 1¾ cups / 207g crumbs) ⅓ cup / 70g granulated sugar large pinch salt ½ cup / 115g unsalted butter, melted and cooled ⅓ to ½ cup / 70 to 100g granulated sugar, or to taste

to color around the edges, about 10 minutes. Remove the crust from oven and set it aside to cool at room temperature while you make the filling. Reduce the oven temperature to 325°F / 165°C.

Filling 4 large egg yolks 1½ cups / 350ml freshly squeezed lemon juice (from about 9 lemons) 2 (14oz / 410ml) cans sweetened condensed milk 8oz / 230g blackberries, plus more for garnish ¾ cup / 180ml chilled heavy whipping cream

To prepare the filling, in a large bowl, beat the egg yolks with a whisk until they are frothy and thick. Whisk in the lemon juice and condensed milk. Pour the mixture into the prepared crust and bake until custard is slightly set, 30 to 35 minutes. Remove the pan from the oven and let it cool to room temperature. Cover the pan and chill it in the refrigerator for at least 3 hours or overnight.

To prepare the crust, in a large bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the bottom and up the sides of a 9in / 23cm deep-dish pie plate. Chill the crust, uncovered, for 30 minutes in the refrigerator.

Place the berries in the bowl of a food processor and give them a taste—if they are sweet, toss the berries with ⅓ cup / 70g

Preheat the oven to 375°F / 190°C. Bake the crust until it is firm to the touch and just begins

sugar; if they are on the less sweet side, toss them with ½ cup / 100g of sugar. Let the berries stand at room temperature for 10 minutes, then puree them in the food processor and strain them through a fine-mesh sieve into a medium bowl, pressing on the solids to yield as much puree as possible; you should have about 1 cup / 240ml of puree. (You can prepare the pie up to this point 1 day ahead).

Before serving, in the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks. Gently fold in the blackberry puree. Spread the blackberry cream on top of the chilled pie. Garnish with additional berries. Serve immediately, or refrigerate for up to 2 hours before serving. This new cookbook by Red Jacket Orchards, a family-run orchard and cold-pressed juice line, and Sarah Huck uses fruit in innovative and delicious ways. It’s always challenging to cook seasonally and find recipes that are in line with what is fresh at the grocery store. This cookbook organizes the recipes by season making it easier to find recipes based on seasonality. With recipes like Grilled Skirt Steak with Blackberry Serrano Glaze, Braised Pork Shoulder with Leeks and Pears, Lamb and Quince Tagine, Scallop and Blueberry Ceviche, and Broiled Mackerel and Smashed Fingerlings with Spicy Gooseberry Jam, there is a dish for every fruit, season and mood.

Red Jacket Orchards has released a brand-new cookbook called Fruitful: Four Seasons of Fresh Fruit that features recipes that make it easier to hide fruit into yummy dishes. The book features recipes from renowned, influential chefs such as Daniel Humm of Eleven Madison Park and the NoMad, Dan Barber of Blue Hill Farm and more!

Cuisine

Tabbouleh Salad Makes 8 cups

½ cup bulgar wheat, grind #1 1 cup water 4 cups finely chopped fresh flat-leaf parsley, stems removed 3 medium tomatoes, finely diced 4 medium whole green onions, chopped ½ medium yellow onion, finely chopped ¼ cup fresh mint, finely chopped 1 tablespoon dried mint 1 teaspoon salt ⅓ cup fresh lemon juice ½ cup extra-virgin olive oil ½ teaspoon cayenne In a medium bowl, rinse bulgar wheat in water; pour off water and

let bulgar sit at room temperature for 30 minutes. In a large bowl, combine flat-leaf parsley, tomatoes, green onions, yellow onion, fresh mint, and dried mint. Add bulgar, salt, lemon juice, extra-virgin olive oil, and cayenne, and mix well. Serve immediately, or store in the refrigerator to enjoy for 1 or 2 days. Recipe courtesy of Idiot’s Guides: The Mediterranean Diet Cookbook by Denise Hazime.

About the Book The Mediterranean Diet is considered one of the healthiest diets in the world and has long been acceptable for people with serious health issues, such as diabetes and heart disease. With more than 200 recipes and simple guidance on cooking the Mediterranean way, this easy-tofollow cookbook is a must-have for any home library. From hearty — and heart-healthy — breakfasts to delicious desserts, the recipes in this book will help bring good health and vibrant flavor to anyone looking for a better way of eating.

About the Author Denise “DedeMed” Hazime (Orange County, CA) acquired a love of Mediterranean cooking at a very young age, growing up in a large Lebanese family steeped in rich culinary tradition. Exposed early on to a range of cooking techniques from her mother, Denise continues her love of cooking at her website, Dede’s Mediterranean Kitchen (DedeMed.com), where she teaches how to cook the Mediterranean way through easy instructional videos. Denise has appeared in The Wall Street Journal, on CNN, in Coast Magazine, and in many other nationwide outlets.

Primland D Spa Luxury Mo

By Sherrie

Wellness

Destination ountain Retreat

e Wilkolaski

LEFT Women’s locker room RIGHT Primland spa relaxation room BELOW-RIGHT Chimes

estination spa-goers looking for a luxury experience that is nestled in nature need to look no further than Primland in Meadows of Dan, Virginia. This luxury mountain retreat offers amenities for all walks of life. The property sits on 13,000 acres, high in the Blue Ridge Mountains, and caters to rugged outdoor types who prefer the finer comforts. It was a beautiful three hour drive from Raleigh, NC and just a few minutes over the Virginia border, I found myself in another world. After passing through the security gate, I was overcome with a feeling of serenity as I made my way to the entrance of the mountain retreat. I simply couldn’t wait to get settled in and make my way in to the spa. Black bear crossing signs are scattered along the winding road as you make your way up the mountainside. From the base of the mountain, it is about a 20 minute drive. Deer, pheasant and turkey sightings are sure to be part of the final stretch of the journey, as the property is rich in local game going about daily life as visitors pass buy in their automobiles.

One of a Kind Spa Experience

Dropped in the middle of countryside, guests have access to all modern conveniences desired and can expect white glove treatment throughout their stay. The spa facility is modern in style and decadent in offerings. The first step in the relaxation process starts with the feet. Guests

turn in their shoes at the entrance and are provided comfy sandals as they make their way to the locker room. Each guest is provided a roomy locker and robe. As you slip on a monogrammed robe, all worldly stress outside of Primland starts to slip away. It is recommended you come early and take time in the relaxation room where you can enjoy hot tea or cucumber water while looking out at the mountain view. Don’t be surprised if you see a golf cart pass by, as the room looks out on to the course. I was treated to the Primland 60 Minute Signature Massage ($120) and it was heavenly. This massage experience includes techniques inspired by Native Americans. Each session begins with selecting a card

from a deck of medicine cards. Images of animals are on the back side of each card and after the massage is over, guests are encouraged to read about their selection to gain a deep connection to nature. Once your card has been selected, the masseuse puts it aside to read after your session. After getting situated on the table,

under warm towels, the massage experience begins. There is a gentle ringing of three chimes, one after another. Its significance is to help achieve balance and connect to nature, invigorating the body and revitalizing the spirit. The masseuse used a combination of massage techniques, including hot stones. The room was warm and soft music played in the background, providing an ideal massage setting. Personally speaking, room temperature and music are even more important than the massage pressure. It can make or break the overall experience, and this was one of my best massage experiences ever. I spent time in the relaxation room, reading from the Medicine Cards book to learn more about “the lizard,” which was on the card I had selected. Now, I was hoping I would have picked something cuter, like a dog, or rabbit or something fuzzy, but instead it was something that I jump when I see. To the lizard’s credit, it represents dreams and it was interesting to learn about its influence and tie to nature. Dream interpretation is something that I am curious about, so this made for a nice end to my total experience.

Here is a brief highlight of some of the spa services offered at Primland:

Massage Therapies

Primland Signature Massage (60 minutes $120 / 90 minutes $160) This massage experience includes movements inspired by Native Americans to balance and connect to nature. The body is invigorated and relaxed, the spirit is revitalized. Surrender to a combination of massage techniques, including use of hot stones. Jet Lag Treatment (120 minutes $220) Begin by receiving a relaxing 60 minute massage, using Swedish and stretching movements followed by a 60 min Oxygen

LEFT Primland Spa products for sale in lobby ABOVE-RIGHT Primland Spa RIGHT Primland spa lobby BELOW-RIGHT Medicine Cards book

Botanicals facial. The benefits of oxygen will leave your skin glowing and alleviate effects of jet lag.

Body Therapies

Espresso Mud Body Scrub (60 minutes $125 / 90 minutes $180) This rich mud scrub combines sweet, earthy notes of coffee to exfoliate and help remove impurities. This aromatic scrub will leave your skin smooth and moisturized. A hydrating full body massage is included with your 90 minute treatment. Magic Lake Wrap & Float (60 minutes $140 / 90 minutes $210) Inspired by an Native American legend which tells of a mystical, healing body of water known only to animals of the forest, this soothing treatment, like the Magic Lake, eases dry, stressed skin, leaving you rejuvenated and

refreshed. A gentle wrap, fortified with a nourishing blend of goat milk bath, aloe vera, jojoba and other specialized oils, soothes and replenishes. A hydrating full body massage is included with your 90 minute treatment.

Skincare Treatments

Anti-Aging Facial (90 minutes $175) In Native American culture, the dragonfly symbolizes eternal youth, lightness and elegance. This uplifting 90 minute treatment uses special massage techniques, focusing on areas around the eyes, mouth and neck. These techniques are designed to lift and firm the skin, aiding to smooth and diminish the appearance of wrinkles, while reducing puffiness due to a congested lymphatic system. Collagen Eye or Lip

Treatment (Collagen Eye Treatment $15/Collagen Lip Treatment $10) This intensive treatment helps reduce the appearance of fine lines around the eyes and upper lip. Primland’s pure collagen eye and lip pad treatment is ideal before a special night out or for maintaining youthful, radiant skin. Freeze-dried collagen is applied as an add-on to any facial, leaving your skin with a healthy, younger appearance.

Men’s Spa

Sport Therapy Wrap (60 minutes $125 / 90 minutes $180) Enjoy the ancient healing power of mud which is rich in minerals, including iron and magnesium. It constitutes a valuable treatment for those with rheumatic conditions and joint pain, as well as an excellent choice for athletes and

©SHERRIE WILKOLASKI

The Primland Spa offers more than just massages. If your muscles need more attention after your afternoon hike or time spent on a rugged ATV course, its whirlpool bath and sauna are available in well-appointed locker rooms. If you’re feeling energetic, the indoor pool is connected to the spa facilities and ready for you to do laps, no matter what the weather conditions. Primland Spa’s extensive service menu caters to those interested in being seriously pampered. Their mission is to revitalize your body, mind and spirit. Spa packages are available to meet the needs of women, men, children and teens.

ABOVE Primland ladies locker room

Wellness and unwind with a 30 minute soak in the Unity Suite’s private Jacuzzi. After your soak, each will receive a customized 45-minute massage and a 45-minute facial. Aluli Tiponi, Mother and Daughter Duo (120 minutes $320) This treatment, which was inspired by a Cherokee name that means “mother of child of importance,” allows a mother to spend a beautiful time with her daughter in the Unity Suite. Begin with a 30 minute Jacuzzi soak in the Unity Suite’s private Jacuzzi. Following that, each will receive a customized 45 minute facial and 45 minute massage.

Special Therapies for Golfers

Before and After Ritual (3 ½ hours $360) Prepare for that perfect round of golf with an exfoliating Sea Salt scrub, shower and 60-minute sports massage. A combination of stretching and massage techniques are used to prepare you for any challenge. After your round, experience a relaxing Sedona Mud wrap, complemented by a 60-minute deep tissue massage... the perfect ending to a perfect day. Golfer’s Hand Renewal (45 minutes $80) This treatment, especially designed for dry or chapped hands, combines a scrub to exfoliate, soak to penetrate, massage to increase circulation and deeply hydrate even the driest of hands. A decadent paraffin wrap further helps penetrate and protect, leaving you with the softest of hands.

Nail Services

active individuals. Detoxifying Back and Facial Treatment (90 minutes $175) Cleansing, exfoliating and softening prepare the skin for removal of impurities. This treatment incorporates facial, back, hand and foot massage techniques, all instrumental in enhancing this purifying and rejuvenating experience.

Day Rituals

Primland Signature Day Package (3 ½ hours $350) Indulge your senses and revitalize your skin. This treatment begins with a sea salt exfoliation of the body. A gentle shower and a milk and oil body wrap are then performed to hydrate and nourish the skin. A 30-minute break follows in Primland’s Relaxation Room, as you enjoy a freshly blended seasonal beverage. Once refreshed, a

Primland Signature Manicure (50 minutes $75) Receive the spa’s Signature Manicure with exfoliation and massage of hands and forearms, featuring a deep hydration treatment of warm paraffin to soften and rejuvenate the hands. Cuticle and nail shaping are followed

60-minute Primland Signature Massage is performed, followed by its 60-minute Signature facial. Sweet Lodge Detoxifying Package (2 hours $240) This body treatment is designed to exfoliate, detoxify, re-mineralize and nourish the skin. A blend of natural oils and Dead Sea Salts is applied to soften and exfoliate skin, followed by a detoxifying wrap and float in a Soft Pack System cocooned in mineralrich Sedona Mud. A 60-minute Detoxifying Massage completes this treatment, helping to increase circulation and a sense of balance.

Duo Rituals

Earth and Sky Duo (2 hours $320) Enjoy Primland’s Unity Suite, as you share two peaceful hours of time with that special someone. Relax

by polish of your choice or high-gloss buff for the perfect look and feel. Primland Signature Pedicure (75 minutes $85) Enjoy an unparalleled experience, as your feet and lower legs soak in our air jet whirlpool footbath. Exfoliation and expert massage precede a deep hydration treatment with warm paraffin to soften and renew tired feet. Nail and cuticle shaping are followed by your choice of polish or high-gloss buff.

Children & Teen Spa

Teen Facial (60 minutes (Ages 12 – 16) $120) Designed for young teens, this facial begins with a personal analysis of the skin, followed by deep cleansing, steam, mask, extractions and a relaxing face and shoulder massage. Your teens will be instructed on the proper home care of their skin.* Little Star Fingers (30 minutes (Ages 5 – 11) $45) Inspired by the young heroine “Little Star” of the Grandmother Littlewolf tale, this treatment starts with nail soak with your choice of MeBath! products and includes nail shaping, buffing, massage and polish of choice. *Parent must be present for the full treatment.

Salon Services

The Primland salon has stylists standing by and ready to treat guests to the utmost in hair care, make-up artistry, eyebrow tinting, and facial and body waxing. Whether you’re looking to primp before an evening at Elements, the onsite restaurant, or for a special occasion event, guests are sure to come out looking their best. No matter what your favorite spa indulgence might be, Primland is sure to deliver. Make your reservations early, this is one of the most desired luxury spa destinations around. Primland, 2000 Busted Rock Road, Meadows of Dan, VA 24120, Phone: 866-960-7746 www.primland.com

Summer Has Arrived At The Ritz-Carlton Lake Tahoe ALL PHOTOS BY LEAH WALKER.

By Dana Rebmann

Travel

’m a big fan of Lake Tahoe, but I don’t get there for a visit as often as I should. I don’t live very far – just a few hours drive. So what’s my excuse? Truth be told, I don’t like to be cold. I like to ski, but the thought of snow makes me cold before I ever set foot in the stuff and technically even have a chance to get cold. Some might say I’m a wimp, I prefer beach girl. Little did I realize I could get my sunshine fix in Tahoe during the summer. For the most part, California and Nevada share bragging rights to Lake Tahoe. Two thirds is in California and one third in the state of Nevada. In the winter, the snow covered mountains make Lake Tahoe a sought after snow play destination. But in the summer, when the snow melts, it leaves behind the best of both worlds; mountains meet coast in a perfect getaway kind of way. A 72 mile scenic shoreline offers endless opportunities to get wet. There are mountains to climb, whether on foot, bike or a combination of the two. Put away the snow gear, we’re talking picnic basket and sunscreen weather. Winter and summer in Tahoe do have

one striking similarity. Location is key. Being in a central location makes doing it all not only possible, but enjoyable and even relaxing. The Ritz-Carlton, Lake Tahoe is situated mid-mountain in the Northstar California Ski Resort. During winter, this luxury resort features ski-in, ski-out access, in summer think hike and bike-in and hike and bike-out. Being active is easy here. Ski lifts turn into bike lifts come summer, offering riders and hikers access to miles of paths. Bikers looking to improve their skills can walk through the backyard to the Northstar Bike Academy and sign up for Bike 101. No gear required, your lesson comes with body armor, full face helmet and a half day bike rental. But if you’ve got your own bike and equipment, bring it along. The hotel is happy to store it in the evening and have it ready to go in the morning. Hikers not wanting to go it on their own can take advantage of the complimentary guided hikes offered on weekend mornings. I should warn you, even with the best intentions, you may find it hard to leave The

Ritz-Carlton. This resort has a relaxing effect and something as simple sounding as hanging out in the backyard can give even the best summer adventure a run for its money. I suspect the year-round heated pool was designed by someone who understands the joy that can come from an afternoon nap. It’s not extravagant, with waterfalls and slides, but there is no need. Its mountainside setting helps make it quiet but yet still fun. There’s a toy box loaded with pool goodies for kids and kids at heart. Two hot tubs, cabanas and a kids’ pool offer a change of pace from the main pool. There’s also an adults-only pool if that’s more your speed. The main pool area shares the Ritz-Carlton’s backyard with a bocce ball court, cornhole boards, giant-sized Jenga and an assortment of other lawn games. Take a break from the sun and head inside for the “Behind the Scenes” Kitchen Tour. You get to see it all; the walk-ins,

monstrous batches of onion soup, the cotton candy machine (who knew?) and a custom-made smoker the Backyard Bar & BBQ was built around. The tour starts in the headlining restaurant Manzanita and wanders the numerous kitchens throughout the resort. Samples and stories, like things a pastry chef will do to keep his 30 year-old yeast starter going while he’s on vacation, come with this not-to-be missed adventure.

The Ritz-Carlton Lake Tahoe has 170 guest rooms and suites with an impressive selection of amenities, top of my list being the gas fireplace in every room. Even in summer time, Tahoe gets chilly after the sun sets. Rooms are spacious, allowing a spot for two comfy chairs in front of the flames. Guest rooms also have floor-to-ceiling windows, so you can take in the view and enjoy fresh mountain air. Eat dessert first. You’re on vacation. If you doubt my advice, head to the outdoor fire pit at 5 o’clock when nightly Marshmology sessions begin. S’mores will never be the same after surrounding a toasted house made marshmallow with three choices of chocolate and graham crackers. Marshmallow flavors like caramel, mint and raspberry change nightly, leaving you no choice but to indulge every night of your sweet summer stay. Dana’s stay was hosted by The Ritz-Carlton, Lake Tahoe, but as always Dana’s thoughts and opinions are her own.

Travel

San Diego S By Dana Rebmann

here’s something about a view of the water that makes life better. We travel all over the world because we enjoy waking up to a view of waves, some choppy, others calm, but always some shade of blue. Some of the most popular cities in the world enjoy a bay view, but none quite like San Diego’s. This sunny SoCal destination may be a military town, but all that might comes complete with a shine that resonates on and off the water. The San Diego waterfront has a number of easily recognizable landmarks. Truth be told, the sheer size of the USS Midway aircraft carrier and the Coronado Bridge

a ten minute drive away. Seaport Village is steps outside the backdoor, the Gaslamp Quarter and Little Italy make for a nice walk on a sunny day.

make both next to impossible to miss. But an argument could be made for yet another landmark that stands watch along the water. As the tallest waterfront hotel on the west coast, the Manchester Grand Hyatt has earned its reputation as an urban luxury resort and spa.

That is, if you decide to leave the hotel.

Posh Home Away from Home

Location, Location, Location

The Manchester Grand Hyatt is what I consider a huge hotel. After all, it’s not an easy feat becoming the tallest waterfront hotel on the west coast. With an amazing 1,628 rooms, it wouldn’t be hard to imagine guests getting lost, but an attentive staff does a great job making the hotel feel small. Sure, I

These three words can make or break a vacation. When it comes to real estate, the Manchester Grand Hyatt has a primo location. On the edge of downtown San Diego, the International Airport is only

had to learn which elevator would deliver me to my room, but the clear, concise welcome I received at check-in had me off in running in all of the right directions. Be prepared to drop everything, except your camera, when you unlock your door. The inspiration of a multi-million dollar renovation will be crystal clear. All rooms feature floor-to-ceiling windows that showcase views of the San Diego Bay and downtown. Kudos to the folks who realized the Hotel’s neighbors offer better views than any artwork hung on a wall ever could. Just when you think the panoramic views can’t get any better, it’ll hit you – the windows open – letting all that fresh sea air in.

Pools with a View

Note the plural. The Main Pool is located on the hotel’s 4th floor. Grab

Wellness

Sea Air Bliss Just when you think the panoramic views can’t get any better, it’ll hit you – the windows open – letting all that fresh sea air in.

MAIN PICTURE: Room With a View, Manchester Grand Hyatt RIGHT: Adults Only Kin Oasis

LEFT: Roof-Top Sport Courts RIGHT: Manchester Grand Hyatt Main Pool BELOW: Nice View of the Neighbors

a chair or rent a cabana. During the summer, kids ditch their parents and head to the Poolâ&#x20AC;&#x2122;s Back Yard to play games like football, ping pong and giant-sized checkers. Camp Hyatt offers summer fun for kids ages 3 through 12. For folks traveling without kids, or parents who just need some time away, Kin Oasis delivers. This adults-only pool is located on the 3rd floor overlooking San Diego Bay.

Kin Spa

If you really want to feel pampered,

ALL PHOTOS BY LEAH WALKER.

BOTTOM: Laelâ&#x20AC;&#x2122;s Restaurant Waffle Bar

Wellness

Whether you’re looking for an excuse to dress up or a quick, casual bite to eat, there’s something for just about every craving

poolside Kin Spa is just steps away. There’s a wide range of choices to spoil yourself; massages, manicures, pedicures, facials and body wraps.

Indulge

Whether you’re looking for an excuse to dress up or a quick, casual bite to eat, there’s something for just about every craving. The seasonal Pool Bar & Grill means not having to put on shoes. Redfield’s Deli is perfect if you’re on-the-go. Sally’s Seafood on the Water gives you, as you might have guessed, great water views, seafood, steaks and a number of

gluten free choices. Fuel up for a busy day of lounging by the pool with breakfast at Lael’s Restaurant. This diet-busting buffet is worth splurging on at least once during your stay. It’s got everything you’d expect from a hotel buffet – made to order omelets, bagels, fruit and a never ending supply of bacon. But it also has sweet surprises. The day I indulged, I enjoyed honeydew juice instead of the basic orange. And though the plate after plate of Danishes, muffins, croissants and other fresh baked pastries were tempting, I held out for the waffle

bar, which includes one of the biggest jars of chocolate chips I’ve ever seen.

Flaming Fun

S’mores aren’t just for camping anymore. Be sure to pick up a s’mores kit from the Pool Kiosk or Redfield’s Deli in the lobby. Fire pits light up the night on the 4th floor pool deck.

Gym

I like to think vacation calories don’t count, but if you’re determined to maintain those workouts, the Manchester Grand Hyatt makes it

easy and actually pretty fun. The 24 hour Hyatt Stay Fit Gym has views worth bragging about and keeping fit is taken to new heights on the Roof-Top Sport Courts. There’s tennis, volleyball, shuffleboard, basketball and horse shoes to inspire you to keep moving. Runners who want to get out and about will love the detailed neighborhood running maps. If they’re not careful, it might be the only time they leave the hotel. Time flies when you’re feeling spoiled.

Stanley Rose Automotive Artist on the Road

ALL IMAGES ÂŠ STANLEY ROSE

By Sherrie Wilkolaski

Art

hile traveling in Burgundy, France late last summer, I spent a few days at le Chateau de Mailly. My tour guide was Chef Katherine Frelon and she was on assignment, cooking for an English group of wine enthusiasts who had come down for their annual wine excursion. They were guests at the chateau and Katherine was hired to cater over the long-weekend. The chateau is set up on cliff’s edge, overlooking the Yonne River and the Canal Nivernais. The view is breathtaking. The entire setting is serene and has just what you want in an old French chateau, brick walls, farm tables and countryside knick knacks. My time was spent in the kitchen and I had a front row seat to the magic of Katherine’s cooking. As I sat back, I imagined I was watching a play, as characters exited and entered the kitchen as if they were coming in and out of the one-room set. With only a handful of players and Katherine taking the lead, it was clear this was not their first performance. Everything was running smoothly and I was able to jump in and help out from time to time. What a thrill! We all had a moment to enjoy our own dinner after guests had moved on to

their cheese course. I had the pleasure of getting to know the ladies who were helping her tend to guests. One woman on the crew was Avril Rose and is a dear friend of Katherine’s. They had worked together years before on canal barges and during our break, her husband Stan joined us. As it turns out, they are two fellow British transplants who have found a home in France. After several glasses of wine and a scrumptious plate of Beef Bourguignon, the conversation took a turn from the day’s events and I discovered I was sitting next to a world-renowned artist. Stanley Rose is the leading artist of automotive art and I was honored to be sharing a lovely meal and much wine with both him and his wife. As it turns out, he had been working on a book of a collection of his artwork and that is how the conversation unfolded. We pulled out the iPad and he took me to his website to show me his work. I was blown away. You do not have to love cars to enjoy his pieces. There is something that is classic in his style and his attention to detail jumps off the canvas. He is a true working artist and spends his days painting in his studio in France, not too far from le Chateau de Mailly.

As a follow-up to my visit, I spent more time getting to know Stanley Rose the artist. Stan was born in the UK and obtained his B.A. Hons in Fine Art and then taught fine art and design for 13 years. Next he moved to France to set up his own studio and paint full time. He’s a member of the Automotive Fine Art Society (based in the U.S.) and is the current President of Artist-Auto, a Frenchbased association of artists. His preferred medium is acrylics and oils and when I asked why he enjoys these types of paints, he said, “I use acrylic paint as under-painting and finish with oils. Each medium has its unique qualities and that is what I try and exploit. Acrylic is quick drying and transparent. I use it to quickly develop the painting and love the immediacy of it. I let the paint run and drip on the canvas and see this as a metaphor of the nature of the medium, then follow with oil paint to bring out the details in the picture. Oils are richer in colour and can have a range of textures which enable me to paint detailed fabrics, a quality difficult to achieve with acrylics.” When asked if he has always been interested in art, he replied, “I’ve drawn since I can remember. At the age of eleven I won my first art

competition and had a couple of pictures shown on TV. From that point, I knew that I wanted a career in art and it became my motivation for passing school exams in order to qualify for art school.” His earliest influences came from the figurative artists of the Pop Art era in the early sixties, such as Peter Blake and David Hockney. Stan said, “My real inspiration, though it is probably difficult to see in my work, comes from Robert Rauschenburg. The melange of abstract and figurative elements really attract me.” Personally, I have a thing for old, classic European cars, particularly the Aston Martin. I asked Stan if he had any paintings of the Aston and he does. It turns out it is one of his favorites. He said, “One of my favourite pieces is called ‘Mrs. Martin with Aston’, a play on words that refer to the make of car in the background. What I like most about this picture is the successful (in my eyes) way that the foreground and the figure merge with the background. I also like the slight deception of the gender of the figure. At first she is seen as male, due to gender stereotyping and only on second glance you see that it is a female. I like that.”

The conversation moved from specific paintings to exhibitions, and he had this to say when asked what was the best exhibition he has ever seen, “The Retrospective exhibition of Jean Michel Basquiet at the MOCA in Los Angeles. I have seen many individual examples of his work and though they are interesting they mean very little in isolation. It is only in viewing the complete works together, in one place that you start to appreciate the immense power of his work.” In the art world, it is nice to find an artist who is not “starving” and is truly making it. When I asked what his secret is to his success, he said, “Being original is key in succeeding but also creating a market for your work.” He loves being his own boss. One of his biggest challenges as an artist is when he is commissioned to paint a picture. He explains, “I want to remain true to what I do whilst honoring the clients’ wishes.” Stanley’s current work in progress is a combination of two elements, a racehorse and a car. It belongs to a series he’s been working on for some time, comparing the relationship between horse, rider, car and driver. When he’s not working, he enjoys looking at contemporary art, and he and his wife Avril regularly take city visits to explore different art galleries. If he could be another artist for a day, who would it be? “Cy Twombly. Because it would give me an insight into how to achieve more poetry in my own work. Other art inspires me to think beyond what I am doing and guards against complacency.” His creative truth: “Be yourself. Mimicking other artists is a pointless exercise. Appreciate and learn from others but go with your natural instincts and think about what it is that YOU want to achieve.”

ALL PHOTOS BY LEAH WALKER.

Stanley Rose shows regularly at the Pebble Beach Concours D’elegance in California, as well as “Retromobile”, Paris. Additionally, he can be seen at “New Masters Gallery” in California, as well as Places de Vosges, Paris and the Mall Galleries, London. His most memorable moment as an artist was selling his whole exhibition in one go in his early days of exhibiting at Retromobile, Paris. To see more of Stanley Rose’s work go to www.stanley-rose.com.

Thereâ&#x20AC;&#x2122;s that certain time of day. . .

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the fifth night free – that’s pure paradise. From Mauna Kea’s snowy mountaintop and the sizzling Kilauea Volcano to tropical rainforests and our lagoon’s undersea world, beauty is all around. Enjoy specialty treatments in our unique Spa Without Walls, and taste the flavors of Hawai‘i in our award-winning restaurants, beginning each day with complimentary breakfast as our gift of aloha.

Call 800-845-9905 or visit fairmont.com/orchid * Some restrictions and black-out dates apply.

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1/10/14 9:21 AM

A successful harvest requires many hands

Hand-in-hand with the farming community, Kamehameha Schools is working toward a sustainable Hawaiâ&#x20AC;&#x2DC;i by supporting the local farm industry and increasing food production for all.

For more information on Kamehameha Schoolsâ&#x20AC;&#x2122; agricultural initiatives, visit www.ksbe.edu/land.

ALL PHOTOS BY LEAH WALKER.

Art

City of Dreams Artist Layla Fanucci By Sherrie Wilkolaski

rt is one of those things in life that that is all around us. It can be experienced in unlimited presentations and enjoyed by all the senses. Personally, I don’t take enough time to appreciate the talent that crosses my path every day. We are creatures of habit. Listening to the same music, going to the same museums, and so on. When I do make my way to a museum, I tend to gravitate to my favorite pieces. One of the best ways for me to discover something new if I’m not out and about, is in a book. Recently I was given a copy of Layla Fanucci’s “City of Dreams Unabridged” art book and

it really touch me. I knew from the moment I laid eyes on the first piece, that I have found a new artist that is going to be a staple in my personal favorites. Born in San Francisco in 1957, Layla Fanucci’s artistic talent was first expressed in music. Fanucci, along with her brother and sister, was encouraged by her parents to study multiple instruments, learning to play the piano, clarinet, and guitar. She went on to teach the guitar, putting herself through San Francisco State University by giving lessons. She pursued a degree in sociology, and graduated in 1980. Fanucci had married her husband Robert the previous year and in 1981 they moved with their infant daughter to New York City, where he attended law school, and where they had a second daughter. Four years later they also had a son. They returned to California after two years in New York, and eventually the family settled in St. Helena, in the Napa Valley, where Robert practices tax law and produces wine, and Layla has her painting studio. Beginning in 1975, Fanucci taught music and guitar both privately, and in schools, ranging from the elementary to the high school level. She became the director of music at the St. Helena Catholic Church, and wrote and directed concerts at the church’s elementary school. Fanucci has noted that of her many roles, it was composing music that gave her the most gratification. In the next stage of her creative life, this impulse for artistic invention was to be given full reign. In 1999, she found herself wanting some “big, live art” (as she describes it) for her home. Finding nothing to her liking, she bought some art supplies and created a large, colorful abstract painting. Fanucci’s first painting opened the floodgates to the hundreds of paintings that have emerged during the ensuing years. By 2000, she was ready to stop teaching music and devote herself full-time to making art. She followed her first painting with a version of Matisse’s The Red Studio, followed by two other works inspired by the same artist. Then she began to create portraits of her family, still life, city scenes, and abstractions with figures. These paintings, while diverse in character, often had vibrant color, bold forms, energetic brush strokes, and a sense that whatever the style, the painting was charged with underlying emotion. Fanucci’s

Art canvases evince a real pleasure in the act of creating, and she has said that, “Every time I paint I get the same feeling of electricity, satisfaction, and completion” that she had first experienced in creating musical works. Among her influences beyond Matisse, she cites the work of Picasso and Cezanne, her architect father, and her extensive travels. Those travels emerged as a source of an on-going series of paintings, each inspired by a specific city. These dense images realized in black brush strokes on colored grounds, capture both a sense of place and the wonder and intensity of urban life. Fanuccis challenge was to develop a style of painting that no one paints, in the world. She found that style layering city on top of city. Layering color, then painting the architectural design in black oil, another layer of color and another city. Fanucci’s paintings have been exhibited in many galleries and museums. Notably, The Walter Wickiser Gallery in New York, The Christopher Hill Gallery in Saint Helena, Andrews Art Museum in North Carolina, Chasen Gallery in Virginia, Le Musee de Marrakech in Morocco, Jayson Samuel Gallery, Lisa Freedman Fine Arts, 750 Wines Studio, VAM Art Inc. Gallery. She has received many commissions and her work is in numerous private collections. Here are some other interesting facts about Layla: Preferred medium(s): Layla prefers to work with oil on linen and oil on canvas and she paints at her studio which is also Charter Oak Winery. Her studio: The studio and winery is an historical home built in 1900. 831 Charter Oak was the home of her husband’s Grandfather Guido Raggihianti. The property has been in the family for 70 years. Most memorial art experience: Exhibiting her paintings (30 paintings) at the Muse de Marrakech in Morocco in 2010. “Seeing the works in this beautiful, historical museum was an honor. Seeing the reaction and appreciation from the travelers and visitors viewing my painting in the museum was heartwarming.” Artist she would travel anywhere to see: Matisse Creative philosophy: “First, find something to offer the world that

no one offers. I found a style of painting that no one paints, in the world. In my work, there is city on top of city, color, the architectural design on top, another layer of color, another city. Underneath the painting you see lives 2-4 full cities/paintings. Second, focus on the business side as well as the creative side.” Art or music? “I was always interested in music. I changed mediums from music to art in 1999. Many people though see music notes, staff etc. in my work. My father and grandfather were architects, all this background comes out in my work. My story how I started is in my book City of Dreams Unabridged.” On Picasso: “If I could be another artist for the day, it would be Picasso because he was famous for his works while he was alive and he lived a long life. Other people’s art makes me want to get back to the studio. It inspires me to work harder just by viewing it.”

Advice to other artists: “I’ve learned that there is no one that will help you like you can help yourself. You have to create something unique and then you have to present it to the world, step by step, yourself. If you want it, you have to create it. The marketing, making contacts, meeting people, exposing yourself, all the business part of art must come from you. The creating the works is one big job, the selling and marketing of the works is another big job and there is no one who can do it but you.” Favorite exhibitions: NY in Chelsea WWG, at the Muse de Marrakech in Morocco. Favorite moment as an artist: Selling six paintings to one couple, over $200,000.00 of art in 15 minutes. To learn more about artist Layla Fanucci go to www.laylafanucci.com.

Art

Wassily Kandinsky Retrospective at The Milwaukee Art Museum By Renee Phillips

In some circles Milwaukee, Wisconsin may be best known for its brewing traditions, however it is also internationally recognized as the home of a major cultural venue -- the Milwaukee Art Museum. This iconic museum has amassed a treasure trove of some 30,000 works of art and it attracts more than 400,000 visitors each year.

A Monumental Exhibition Than Spans Several Decades

Currently, through September 1, 2014, the Milwaukee Art Museum is presenting “Kandinsky: A Retrospective”. This stellar exhibition follows all of Kandinsky’s creative periods. More than eighty works and documents comprise this exhibition -- many of which originate from the world famous Kandinsky collection of the Centre Pompidou. In this monumental exhibition, Kandinsky’s art is prominently featured side by side with his contemporaries in the Blaue Reiter movement. This group was founded by Kandinsky and other Russian emigrants including Alexej von Jawlensky, Marianne von Werefkin, and native German artists, such as Franz Marc, August Macke and Gabriele Münter. Wassily Kandinsky (Wassily Wassilyevich Kandinsky, 1866 –

ALL PHOTOS BY LEAH WALKER.

olour is the keyboard, the eyes are the hammers, the soul is the piano with many strings. The artist is the hand which plays, touching one key or another, to cause vibrations in the soul.” Wassily Kandinsky

Art 1944), was a renowned painter, printmaker, watercolorist, theoretician, and Bauhaus teacher. He was born in Moscow, Russia, and created art during a time of experimentation and innovation amidst a tumultuous society on the threshold of the modern world.

Kandinsky Created Deeply Spiritual Abstraction

Kandinsky’s huge accomplishments span almost all the major artistic movements of the first half of the twentieth century. He embraced all artistic styles — from the sinuous, organic forms of Art Nouveau to the wild colors of Fauvism and Blaue Reiter, to the mysteries of Surrealism, and the constructivism of the Bauhaus period, and more -- until he developed his own signature style. A modern master, Kandinsky is credited with painting the first purely abstract works. He is most known for his spiritual abstraction and led other abstract painters who believed that art should provide a religious message. As opposed to traditional realism that focused on physical matter and materialism produced by their predecessors, abstract artists focused foremost on the spirit. In this realm, the profound artist wrote often about the correlations between painting and composing music. One of his famous quotations is: “Colour is the keyboard, the eyes are the hammers, the soul is the piano with many strings. The artist is the hand which plays, touching one key or another, to cause vibrations in the soul.”

He Gave Up Teaching Law to Pursue His Artistic Passion

As a youth Kandinsky was always fascinated by color however, he succumbed to his parents’ wishes to pursue studies in law and economics. When he was 30 years old he was appointed Professor to the Department of Law, at Derpt University in Tartu. To the shock and dismay of many individuals at the time Kandinsky decided to give up this promising career teaching in order to follow his passion for painting. He enrolled in art school in Munich and changed the course

of his life and art world history. It is a widely known fact that Kandinsky’s decision to pursue art was influenced by an exhibition he saw of the French impressionists. In particular, it was the powerful color in Monet’s “Haystacks”, that inspired him the most. “Kandinsky: A Retrospective”has been co-curated by Angela Lampe, the Curator of Modern Art at the Centre Pompidou, and Brady Roberts, Chief Curator at the Milwaukee Art Museum. Milwaukee Art Museum 700 N Art Museum Dr Milwaukee, WI To learn more about “Kandinsky: A Retrospective”, visit the Milwaukee Museum of Art’s

Fashion Goes H Self-Buttonin

ALL PHOTOS BY LEAH WALKER.

By Maralyn D. Hill

Fashion

High-Tech With ng Dress Shirt K

eeping up with daily life, latest fashion trends, is easier than ever with MagnaReady®

Dress shirts always look good, but frequently seem more trouble than they are worth. I’ve always liked to wear men’s dress shirts with jeans, but did not like ironing them, paying to have them laundered, or sewing on missing buttons. Now, it is easier than ever with MagnaReady® self-buttoning dress shirts. Fashion trends for men seem to change slowly, whereas women’s trends can drastically change from season to season. However, like anything else, there are some fashion staples that never go out of style. MagnaReady® has added a techie twist on this for classic dress shirts. This shirt has the ability to button itself, even the cuffs, with the power of hidden magnets. I was eager to test this out, but I wanted to discover more while I was waiting for my sample to be sent and put to the test. Maura Horton came up with the MagnaReady® shirts. I would rather quote the next part than rewrite this inspiration. “Necessity was the mother of invention for Maura Horton when she came up with the idea for MagnaReady®. Maura was inspired when her husband, a college football coach, had to rely on a player to help him after a game because his

Parkinson’s prevented him from buttoning his shirt. Determined to help her husband remain independent, Maura came up with the idea of a magnetically infused shirt he could easily dress in without needing finger dexterity. MagnaReady® is the first fashionable, magnetic closure dress shirt for people with limited mobility.” To someone who is not aware, this shirt looks like any dress shirt. The secret is that buttons down the front are for looks. Behind the buttons, imbedded in the fabric placket, are powerful magnets that lock with magnets on the other side that provide secure closure. I was amazed at how fast and secure. The same is true for the cuffs. You have a crisp looking shirt without messing with tiny buttons and buttonholes. These shirts are wrinkle-free, as well as stain resistant, with barrel cuffs and a spread collar on women’s shirts. It can be dressed up with a suit or sleeves can be rolled

up for a casual look. It’s an ideal shirt option for nursing moms with only one free hand. Here were three tests that really mattered to me. I wore mine to the airport, wondering what would happen at security. Going through the x-ray, nothing. I did show the TSA agent how it snaps open and asked if it would have set off the walk-through detector, and she said “Yes, by all means.” So you should keep that in mind if flying. The second test was washing. MagnaReady® dress shirts are stain resistant and best of all, machine washable and wrinkle-free. Before you wash them, press the shirt closed so the magnets are stuck to each other. That enables the shirt to tumble around the wash cycle and not attach to the machine. I washed mine and it looks as good as new. My third concern was the heartwarning label. I called Maura Horton for more details, as I was concerned about those who had pacemakers. For example, Maura’s husband has one. Companies that manufacture pacemakers have tested it, and those implanted since 2010 do not have a problem. However, MagnaReady® stresses that individuals should check with their own physicians to determine if they feel this garment is safe for them to wear.

MagnaReady® women’s dress shirts are currently available in blue stripes or solid white in a size range of extra-small through extra-large. The MSRP for the MagnaReady® shirt is $64.95 or two shirts for $119.00 with free shipping. Men’s shirts, which have been on the market longer, have a broader selection which you can check out on their website. I did not expect to like this shirt as much as I do, and I think I will order a couple for my husband. They are great for traveling as well as at home. For more information, visit: www.magnaready.com.

Janice Nieder By Maralyn D. Hill and Sherrie Wilkolaski

Featured Contributor

anice Nieder could be the love child of Indiana Jones and Julia Child. A culinary trendsetter, Janice might be found sharing a smoked monkey with the local shaman deep in the Amazon jungle, “running with the dogs” while truffle hunting in Marche, Italy or crashing a wedding in Pakistan, where she was wined and dined by over 200 men — and no women. To keep things in balance Janice also enjoys writing about her luxury Girlfriend Getaways, such as the time she stayed in a Pasha’s palace in Istanbul ($10,000 /night) in a room that had just been vacated by Paris Hilton. Janice has received San Francisco’s Community Leadership Award of Excellence for her on-going work as the Volunteer Coordinator for C.H.E.F.S. (Conquering Homelessness Through Employment in Food Service) a program she helped develop that provides culinary and job skill training for the homeless. She is a proud member of Society of American Travel Writers, Bay Area Travel Writers, the International Travel Writers Alliance, and International Food, Wine and Travel Writers Association.

RECIPE COURTESY OF CHEF NORMAND LAPRISE

How did you discover your love of travel? I was raised in Seattle and every Christmas my parents would take our family someplace in Mexico for a much needed sun break. While my sibs were lounging by the pool ordering burgers, I was off scouring the streets for the best Elote, Mexican Corn on the Cob with Cheese, washed down with a colorful Agua Fresca. I knew then that this was my calling since I was the only one who never got Montezuma’s Revenge. Which are you more passionate about writing or photography? I’m passionate about other talented writers and photographer’s work but when it comes to my own, there’s no love lost. It really is just long, hard work that can be very rewarding. I wish I had time to learn video since that seems to combine the best of both worlds. What is your writing process? After my trip, I spend many tedious hours typing my copious notes. The semi-organized observations in my Moleskine aren’t bad. The problem arises when I try to make sense of the illegible scribbles jotted down on menus, business cards, sticky notes, and napkins-- very similar to doing my taxes!

When you get the chance to pick your travel destination, where do you go? Almost anyplace I haven’t been. I’ve been to 97 countries and I want my 100th to be someplace really special. If I ever get a tattoo it will be Susan Sontag’s motto, “I haven’t been everywhere, but it’s on my list.” Contenders are Isla de sa Ferradura, a private island off Ibiza, where the hacienda rents for a mere $230,000/ week. If that’s already booked then I’ll check to see if they have finished building the Poseidon Undersea Resort, where you’re “shown” to your fish bowl-ish room by submarine. If you could be anyone else, who would it be? I wouldn’t mind being Angelina Jolie, although I might have to double up on nanny care. I greatly respect how serious she is about her role as a UNHCR Goodwill Ambassador and that she also has donated considerable monies to conservation groups, Doctors without Borders, and many African causes. Plus, I’d get to come home to Brad Pitt. What motivates you to be a luxury journalist? Because it so doesn’t suck! Who wouldn’t enjoy a nightly turn-down service that includes flickering tiki lamps, chilled champagne and scented rose petals floating on your private plunge pool in the Caribbean. I love the unforgettable moments such as trying to understand what the non-English speaking housekeeper was saying to me when she kept waving a blanket out of the window at the Adlon Hotel in Berlin. (She was explaining, Charades style, that I was staying in the same room where Michael Jackson dangled his baby, Blanket, over the balcony.) It came as no big surprise to me that Oprah featured travel writing as one of the “happiest jobs in America.” What is one of your favorite experiences while traveling? I’ve been fortunate to travel to many amazing places but I will never forget the unadulterated joy I felt after befriending a small boy in the Omo Valley in Southern Ethiopia. When I went there many years ago, American women were a complete rarity. From the patting of my lily-white skin and hair, it was obvious that none of the villagers had ever seen a redhead. Every morning I would emerge from my cozy tent (one of the handful of times I ever camped) to brush my teeth in front of a mirror hung on a tree. An adorable, shiny-eyed little boy would come racing up to watch

me. He was completely mesmerized. I found out that he would run in from a neighboring village, about three miles away, just to watch the magic white foam flow out of my mouth. Luckily, I had an extra toothbrush, which I taught him how to use. (It was a lost cause trying to get him to understand that you spit out the toothpaste instead of swallowing it!) Afterwards, he gravely took off his bone and leather bracelet and put it on my wrist. We then exchanged huge, clean, toothy smiles. Do you have a favorite dish or chef? Funny you should ask. Last month at the Cancun-Riviera Maya Wine and Food Festival, I met my new fave chef, Normand Laprise, Canada’s equivalent to Thomas Keller. I fell head-over-heels in love with his food, his stunningly gorgeous cookbook, Toque! (named after his restaurant in Montreal) just won Canada’s “Best Cookbook of the Year” award and his culinary beliefs. His philosophy involves “Cooking from Scraps” which he explains is about being respectful to his locally sourced ingredients by using every last bit of the trimmings with zero waste. One example is this infusion, made from strawberry stems, which he uses for Strawberry Hull Martinis.

Strawberry Stem Water 1 pound strawberry hulls ⅔ cup sugar

In a large container mix the strawberry hulls and sugar and cover with water. Refrigerate for 48 hours. Pour through conical strainer without pressing on the hulls. Save the water. How do you enjoy spending your free time? Hobbies? I spend a large part of my time researching upcoming trips. I also enjoy eating my way through a long list of “must-try” San Francisco restaurants. Thankfully, I enjoy hiking, which balances out the last sentence. As an ex-New Yorker, I’m an avid theatergoer, so I take advantage of the great indie-theater scene here. When I’m feeling crafty, I make jewelry out of the charms and amulets I collect on my travels. The business of luxury is always changing. What are your thoughts on this? I spend a large part of my time researching upcoming trips. I also enjoy eating my way through a long list of “must-try” San Francisco restaurants. Thankfully, I enjoy

hiking, which balances out the last sentence. As an ex-New Yorker, I’m an avid theatergoer, so I take advantage of the great indie-theater scene here. When I’m feeling crafty, I make jewelry out of the charms and amulets I collect on my travels. If you were stranded on an island, name one person and three items you would bring. Why? I’d invite whoever won the last “Survivor” because I’m sure the winner would have some handy skills. At the very least, we could amuse ourselves by dishing about the other contestants. 1. I’d bring a Sleep Number bed 2. Set of Ginzu knives 3. Black mascara. What would you recommend we do if we came to visit your hometown? If it were Saturday, I’d take you to the Ferry Plaza Farmers Market for fabulous nibbles, starting with Blue Bottle coffee and ending with freshly shucked oysters from Hog Island. Then we’d jump on the historic “F” Tram to the legendary Castro area, stopping at the Castro Theater, a restored 1920s movie palace, for a peek at the all-Wurlitzer pipe organ. If the weather were nice we’d head over to Golden Gate Park to visit the Conservatory of Flowers, which is the oldest Victorian greenhouse this side of the Thames. Then drinks at hipster Bar Tartine in the colorful Mission nabe before seeing Brain Copeland’s critically acclaimed, one-man show at The Marsh. Dinner would be at Cotogna, where Chef Michael Tusk, a James Beard Best Chef winner, cooks the best rustic Italian cuisine. We would end a perfect day with a nightcap in The Starlight Room, a throwback to 1930s San Francisco, complete with red-velvet banquettes, crystal chandeliers and a 360-degree city view. What are three necessities you won’t travel without? 1. Caramelized Ginger from Trader Joes. Pour some hot water over it for a stomach-soothing ginger tea. 2. My iPad filled with books on tape, which always lulls me to sleep. 3. My super light and snuggly black cashmere shawl. What does Luxe Beat Magazine mean to you? I was thrilled to be asked to write for Luxe Beat Magazine, the premiere resource for all things luxury. Not only is it a perfect fit for my stories but reading the work of other LBM writers inspires me to do better. Janice Nieder Jnredsie@aol.com

Dining at the T

his month we begin a three-part excerpt from Dining at the White House— From the President’s Table to Yours, a sizzling new book by former White House Chef, John Moeller. In his book, Chef Moeller pulls the curtain back and dishes out some of the most memorable likes and dislikes of our nation’s top leaders and their families and captures over 100 mouth-watering White House recipes. The book has won two gold awards; the Independent Book Publishers Association (IBPA) Benjamin Franklin award for Best Cookbook of the Year (2014) and the 2014 Independent Publisher’s (IPPY) Award for Best Celebrity Memoir of the year.

Our three-part series covers Part-1 of the book—The Road to the White House From his early years Chef Moeller always had a passion for cooking. Eventually, it inspired him to make a journey to France, driven by the feeling that “there was something more out there.” In the first part of the book, The Road to the White House, he describes his own culinary journey as a chef, and how this spontaneous visit to France turned into a two-year adventure during which he lived with the local people, worked in the vineyards during the grape harvest, and had the opportunity to gain a deep understanding of the French approach to cooking and its strong connection to regional styles and fresh local ingredients. This month we join Chef Moeller as he develops his passion for cheffing and pursues his training at the prestigious Johnson and Wales University in Providence, Rhode Island. After a couple of years working in the area he set off on a spontaneous trip to France that plunged him into a new life

living with a French family in the Burgundy Region, working the local grape harvest in Meursault and exploring the regional cuisine.

Dining at the White House— From the President’s Table to Yours

A Taste for the Business

How does a kid from the heart of Pennsylvania Dutch country end up cooking for international heads of state at the White House? I’ve always had a great passion for cooking. I remember early on, in high school, thinking about taking culinary classes. My parents had bought me an intriguing book called The Great Chefs of France, and I believe cheffing is how it was worded. I was wowed by descriptions of the painstaking effort chefs would go through and how they dedicated their lives to producing quality meals. As my own career as a chef developed, I would often think back to that book and I would wonder, What’s the next level? How do I get to that point? I started my own career at the Willow Street Vo-Tech (now the Lancaster County Career and Technology Center) in Willow Street, Pennsylvania, and then went on to the Culinary School at Johnson & Wales University in Providence, Rhode Island. On graduation day at Johnson & Wales in 1981, one of my teachers offered us graduates an invitation to join in a trip to Europe. It would start in England, then on to Scotland, Ireland, and Wales, and finally to France. In all, we would spend two weeks traveling. I’d never been to Europe, so everything was new, and exploring the culi-nary aspect of it was very intriguing. We ate at a variety of restaurants, and we experienced many new and different things there. Without a doubt, that heightened my interest and laid the groundwork for my work experience in France that was to come later.

Before we headed up north to Scotland, we stayed in London for a couple of days. My first meal in England was at a small local restaurant, and I remember having a mushroom soup. I thought, Oh, my God! I’ve never tasted anything like this before! And I talked to someone at the restaurant, trying to get a little insight. “What was in that? It was so good! Wow, there’s something different here. How can I learn that?” And, tasting some dishes that were different from what I’d ever had back in the States was part of what compelled me, a couple of years later, to say, “I want to go back there and study how they do it.” As I later learned, it was a combination of cooking and ingredients. Maybe it was just a white mushroom, but it was likely grown in a cave and that gave it a whole different character. In Paris, what they call les champignons de Paris (mushrooms of Paris) were also simple white mushrooms, but they’re grown in these old, unused railway tunnels beneath the city. Of course, the conditions are perfect for growing mushrooms, and the flavor that came out of this raw environment of the tunnels was totally amazing. That concept of how superior ingredients can make such a tremendous difference in the result was a huge influence for me. It has carried over into everything I have done throughout my career, and it’s what still drives me today. I’m very picky with my ingredients, so I go v out and select everything I get. I personally choose everything I cook with. When we got to France, we students went out for lunch on our own on one occasion, without an organized tour. There were four or five of us, and we just found a restaurant. My French was limited. As I read over the menu, I knew the culinary terms, but I didn’t know much else. I saw le pied de veau, and thought, Hmm, a veal dish for lunch. That sounds pretty good. Of course

PAR T1

when the dish came out, it was the feet of the veal. And when I looked at this calf’s foot on my plate, I thought, What the hell am I supposed to do with this? That veal dish didn’t exactly thrill me, but it did kindle an interest: Wow, they do really different things over here! And, that was another of those things that lured me back to France two years later. In a culinary sense, the rest of the graduation trip was decent but not extraordinary. It was just that mushroom soup that made such a lasting impression. It sparked a kind of “Holy Grail” in my head, something I wanted to be able to recreate, no matter what it took. Unfortunately, I never was able to get back to that restaurant — I can’t even remember where it was — but I got the idea of a different way to make mushroom soup, and I was a happy person. After we returned from our trip, I worked at a couple of little restaurants and hotels in Rhode Island, but there was always that nagging feeling — something inside me kept urging me to reach for that next level. I felt there had to be something more out there than what I was doing. It seemed as if something was calling to me, saying, “Yes, if you have the opportunity, go back there.” By 1983, I was beginning to wonder if it was time to move away from Providence and explore new opportunities. Fueling that restlessness was my good friend and classmate Gerry Quinn, whom I’d known since we attended Lancaster County Career and

Book Excerpt

White House Technology Center together. After we graduated from Johnson & Wales, he had decided to pursue his culinary career in Europe. The firstborn of Irish emigrants, Gerry was able to return to his parents’ home and reclaim Irish citizenship. Once he had an Irish passport, he could easily move about the European Union and find work. He began in an Irish restaurant, and soon had an opportunity to work at its sister restaurant in Paris. Gerry had been urging me for a good while to come to Europe and check out the culinary scene. He kept writing to invite me for a visit or to try working over there. He persisted, and I began toying with the idea. I even started saving up my nickels and dimes and moonlighting to earn extra money, and in six months I had saved enough for a ticket.

Off to France

Finally, in 1984, when Gerry wrote and said, “John, you’ve gotta come over and give this a try.” I decided, Yes. I’m going back. I wanted to see that next level — the things I’d read about in books, the things I’d experienced a little on that first trip to France. I wanted to try to develop something out of that. Little did I know that it was the perfect time to do so. And, my previous two-week culinary tour of Britain and France helped me feel adventurous enough to head out on my own with just my backpack, a one-way ticket, and a guide to youth hostels. Looking back, it wouldn’t have worked if I had made an extended European trip right out of culinary school; I wasn’t prepared enough. But after working for a while, and taking the trip over there when I was twenty-two, I was more mature and knew a lot more about cooking. I wouldn’t have had enough experience to do that the first time around. In fact, the teacher who took us over there in 1981 had said, “If anyone wants to stay here in France and get some more

experience, we could change your ticket. You could go to almost any restaurant here and they’d take you on for a little while. If you want to spend the rest of the summer here, then do it.” Just one person did, and she was back in less than a week. I’m emphasizing the point that if I had stayed, it probably wouldn’t have been long before I’d have come back. I wasn’t ready to turn a trip like that into a work experience. At twenty-two, however, I was ready for it: I’d had some education, and could go into a kitchen with a fuller understanding and not be completely green. Most importantly, I had learned the basic disciplines that go with working as a chef in a professional kitchen. If you can show chefs that you know something already, they’ll take the time to show you more. All the chefs I worked with were impressed at the fact that I wanted to learn, and they also recognized that I had some learning behind me, so they were willing to add to it. I met up with Gerry once I arrived in Paris, but found living in the city a bit too expensive. After a week, I took a train toward Nice in the South of France, and decided to stop along the way to explore the countryside. I told Gerry, “I want to see what’s going on down there, and I’ll be back who knows when.” I got off the train at Dijon, about halfway to Nice, and headed to the local tourism office, where I followed my usual travel routine: find shelter for the night, and then figure out my food for the evening. By the time I located the tourism office and collected some brochures to help me find a campground, it was four in the

afternoon. My French was next to useless, and I needed a place to sit and read the brochures. Literature in hand, I went outside and sat down to have a cigarette. A young man approached me and said something in French. I just looked at him and asked, “Do you speak English?” “Yes,” he replied. “Do you have an extra cigarette?” I shared a smoke with him, and we chatted for a few moments. I found out that he lived nearby, so I held up a brochure and asked if he knew where the campground was. He nodded. “How do you plan to

get there? It’s at least a fortyfive-minute walk. Are you traveling by yourself?” “Yes, I’m alone. I just got off the train fifteen minutes ago.” “Then why don’t you come along with me? I’m meeting some friends at a café downtown, and when my girlfriend gets off work, we’re going to eat. You’re welcome to join us, if you like.” When we arrived around seven o’clock, the little back-street restaurant in the middle of Dijon was empty. The regular dinner crowd wouldn’t arrive till later. We ate couscous and did our best to communicate in an awkward mix of English

Book Excerpt and French. After a while, another customer arrived and took a table directly across the aisle. I did a double take when I noticed his T-shirt, which was printed with a picture of a horse and buggy. Underneath was the slogan paradise is for lovers — paradise, pennsylvania. I asked him if he spoke English. When he said yes, I asked, “I’m curious: have you ever visited that place on your T-shirt?” “Oh, yes!” he replied. “My wife has friends in Harrisburg. We were there a year ago. We traveled through Lancaster and stopped in Paradise — do you know this place?” “Yeah! That’s where I’m from — I grew up there!” As we talked, he became part of our table’s conversation, and once we’d all finished our meal, our new acquaintance — Jean-Marie — asked, “What are you guys doing tonight?” We had no plans, so he invited us to his house for a drink. We walked two or three blocks to his place and continued our conversation over glasses of red wine. When my companions spoke French, I could barely follow along, but after an hour or so, Jean-Marie turned to me and asked in English if I had plans for the weekend. I explained that I was just touring the country and had no plans at all. “Tomorrow evening, a friend and I are driving down to the Jura Valley, on the Swiss border, to meet my wife and children. The family has an old chalet in the hills there, and I’d like to invite you to join us for the weekend.” Of course I agreed, and we arranged to meet the next day. On Saturday we drove down to the village of St. Laurent, not far from Lausanne, Switzerland, where I met Jean-Marie’s wife, Catherine, who was an English teacher, and her parents, who were teachers, also. Other friends joined us, and we spent a joyous weekend in the French countryside savoring great food, drinking great wine, and visiting with great company. Late Sunday evening, the conversation turned to me. Everyone wanted to know what I was doing in France. I explained that I was a chef by trade, and had worked for a few years in America. I had come to France at the urging of my friend in Paris, and was now checking out opportunities to work in French restaurants. They listened to my story, and then resumed their French conversation. After a few minutes, they turned back to me and Jean-Marie said, “Well, here’s what we can offer you: we have an extra

bedroom back in Dijon, and you’re welcome to stay there as long as you’d like.” He told me that in August the local university would be offering special classes to help foreigners learn to speak French — and he volunteered to use his connections at the university to get me into the upcoming program. “The first thing we need to do is to get you to learn French,” he said. “We don’t want you to feel obligated, but the offer’s there if you want it.” Knowing that fluency in French would help me to find work, I accepted, and just like that, this backpacking tourist became a language student at the University of Dijon, with a place to live and a whole new routine. For the next month I’d go to school every day, and on weekends Jean-Marie would either take me back to see the family at Jura Valley or to visit one of the little villages just south of Dijon.

Making a French Connection

With a smile and a gesture, JeanMarie would say, “Let’s go find something to eat,” and off we’d go, driving into these little villages where he grew up. Here were his roots — and his old friends, who were all very interested in meeting his new American friend. That meant I found myself invited to nearly everyone’s home. I learned a lot about local food and drink as we went from house to house tasting great dishes prepared by wonderful, down-to-earth people. Until I went to this region, I had never tasted Merguez, the red spicy sausage flavored with North African spices. These were thin sausages (like breakfast links in the States) that were made locally using lamb or mutton and typically served with couscous. And everyone had his own variation on how to make a salad; it was pretty much a point of honor to recognize the distinct characteristics of each household and how they prepared their salad dressing. (The basic ingredients are mustard, shallots, and vinaigrette. To this day, I still use the basic recipe of the region for my own salad, and it’s included later in this book.) Jean-Marie’s friends enjoyed showing me how they made their favorite cocktails, especially the kir, for which Dijon is famed, and which is named after Félix Kir, formerly a longtime mayor of Dijon. This cocktail is made from a

measure of crème de cassis — a specialty of the Burgundy region — topped with aligoté (a regional white wine). Kir was very popular in France long before it showed up in America, and it seemed everyone had his own way of making the cassis — the sweet blackcurrant liqueur — and each one would insist, “Here, try this,” “Taste that,” “Eat some of this,” or “Drink a little more.” In September, when the family returned from holiday, we started a new routine. I had completed the summer language classes, and my friends encouraged me to stay on to attend the university full time. (I ended up studying French there for two full semesters.) Full-time classes wouldn’t start until October, but the family went back to work and school right away. Like a typical French family, they all came home every day at noon for a ninety-minute lunch break. Since I had time on my hands, I took it upon myself to prepare lunch and have it ready for them when they arrived, thus becoming the “private chef on duty.” Jean-Marie’s wife, Catherine, was particularly thrilled at this arrangement, since it had always been her duty to race home from teaching school, turn on the stove, and fix lunch. Their custom was always to have a big, hot lunch, then make a lighter supper, often from leftovers, perhaps with a soup or a salad. For lunch, I would serve meals such as vegetable potage — a potato and leek soup — medallions of pork, or a whole roasted chicken. A favorite of the family was a skillet platter made up of small steaks seared and mixed with vegetables. A couple of blocks from the house was a small neighborhood market that operated most days of the week. Catherine would leave a few francs on the table when she headed out in the morning and say, “Buy whatever you like.” It was a great experience for me to go down to this sidewalk market and discover the fresh produce of the region and practice my French haggling with the vendors.

Les Vendanges in Dijon

For two weeks right before the semester began, I had the opportunity to work les vendanges (the grape harvest) in the wine country south of Dijon. I was a grape picker in Meursault, south of Beaune, an area especially known for its white wines. What an experience! For two weeks I lived with a large crew of harvesters in a grape farmer’s barn. We were up every morning at 6:45,

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and gathered quickly for a petit dejeuner of croissants or pain au chocolat with café au lait or espresso. The women who prepared the food would also hand us a piece of baguette from which we made sandwiches for later in the morning. We had to be in the fields by seven o’clock, but we’d take our first break around 8:30. Sandwiches and wine starting at 8:30 in the morning — what a life! Then it was back to cutting grapes till noon. Lunch was a big meal, and we didn’t return to the fields till 1:30. The workday lasted till 5:30 or 6:00 each evening, when we’d come in for supper. Back at the barn, we showered, freshened up, and sat in the dining hall for a feast of country cooking complete with all the wine we could hold. An apparently endless supply of local wine flowed from bottles with no labels. After two fantastic weeks, I returned to Dijon and the family, ready to start my first semester of French at the university. The entire experience of living on that farm with everyday workingclass French people was great, too. It added to the joy of being there, instead of sitting in a hotel room or on a campus. Tons of kids went to the same school I did — The University of Dijon — but all they did was go to class, come out, and speak English with their pals. I was living with a French family, and I was out in the streets seeing what was really going on. All of that just enhanced the whole experience.

About the Author

Chef John Moeller is a member of an elite corps of chefs who have served in the White House preparing très soigné cuisine for three Presidents, First Families, and their guests, including world leaders like Tony Blair and Nelson Mandela, and for famous guests like Julia Child and Sophia Loren. Over the course of his 13-year career in the White House, he focused on creating unique and one-of-a-kind dishes that featured his trademark use of fresh, seasonal ingredients inspired by his classical French training with an American twist. To learn more about Dining at the White House visit diningatthewhitehouse.com Reprinted with permission from LifeReloaded Specialty Publishing lifereloaded.com. All materials copyright ©2013 LifeReloaded Specialty Publishing LLC and John Moeller.

Finding Lucas by Samantha Stroh Bailey

eah? Katie? Rach?” I call after opening the front door that my trusting family never locks. Wait until their precious crystals and enema paraphernalia get swiped. “Jamie? Is that you?” Leah trills from upstairs. “Yeah, I’m home.” Leah glides downstairs with the same grace and elegance she’s always had. My mom is ethereal. There’s no other word more precise. Tall and willowy, her once blond hair is now silver and tied in a long braid that falls to the middle of her back. She’s wearing her favorite pale blue gauzy skirt (the one with the tiny mirrors all over it, of course), a hemp tank top, and naturally, no bra. I’ve gotten used to seeing a lot of nipples around this house. She pulls me close and kisses my hair, which I shrug off. Not giving up, she puts her hands on my shoulders and says, “Let me look at the gorgeous you. Hmmm, have you been taking your vitamins?” “Yup. I guess they just don’t work for me.” I never take vitamins, but it’s a losing battle to tell her that because she’ll inundate me with pamphlets about how flax seed oil will improve my mood. Trust me, it won’t. “Oh, wait! I’ll get you some new powder I’ve been trying. It’ll regulate your hormones. You just put it in hot water, let it thicken and drink it down. It works like a dream. Hey, where’s Derek?” she asks, peering over my shoulder to see if he’s crouching behind me. I lower my eyes and inspect the navy blue front hall carpet decorated, naturally, with moons and stars. “Um, he had to work. We just got back.” I can feel her silently examining me from head to foot. “Did he ask you to marry him?” she asks warily, and when I look up, I see the worry in her eyes. Obviously, Leah’s not Derek’s biggest fan at the moment. “No, of course not. Is that what you thought he was going to do?” I ask, surprised, because Derek and I never talk about marriage. “I never know what Derek is going to do, Jamie,” Leah replies cryptically and shakes her head from side to side, making the turquoise and silver

earrings Katie made for her tinkle musically. Now, any other mother would expand on that, but Leah speaks more with her eyes and her tone, without judgment, without doing the normal mother nagging or clucking. But the result is the same. Anxiety. “We had a good time!” I throw up my hands in exasperation because I want to prove to her that everything is okay. I don’t want Leah to think I’m not happy. Her whole existence is about being happy. But Leah just smiles serenely. “Okay.” Can’t she tell me that she hates him? Can’t she tell me I’m making a mistake by staying with him? Why does she need to be so easy and relaxed when she knows it makes me so tense? I sigh. “Where’s Rachel?” “On the phone. Where else? I’m glad you had a good time.” She locks eyes with me, says nothing, and I want to scream. “We did.” “Hmmm.” And that one word says everything. “Do you want something to drink? I just brewed a pot of dandelion tea,” she asks, walking towards the kitchen at the back of the house. I follow her lavender-scented trail and say, “No thanks. I just want to grab Rachel’s essay and go. I have some work to do before tomorrow.” She turns on the stove and puts the silver tea kettle on the range. “Oh, what are you working on now?” “People who look like their pets.” She giggles. “I’ll have to make sure to tape that one.” Leah loves my show. Of course she does. She supports everything I do. If I told her I was running off to become a fire-eater at the circus, she’d buy tickets for every city and show up to watch me. She’d probably even light the stick. I know that sounds fantastic, having a mother who supports and understands everything you do without placing her own expectations on you. But, sometimes, I’d really just like a mother. I leave her to brew her tea and run up the spiral staircase, past the oil lamps and incense burners to Rachel’s room at the top of the house. Rachel and I are total opposites. Where I’m

reserved and aloof, she’s warm, outgoing, and bubbling with infectious energy. I rap my knuckles on her door.”Rach?” She flings open the door and hurls herself into my arms. “Jamie! I missed you. I have so much to tell you. Steve emailed me and wants me to go out with him, but I know that Becky likes him. But it’s not like they’ve hooked up or anything...” And she’s off for about fifteen minutes about school, her teachers, friends, new clothes. I can’t help but smile. Rachel’s the only person I’ll let paw me. I couldn’t stop her if I wanted to. It’s been a long time since we’ve lived in the same house so I no longer have to witness massage trains and hair braiding sessions with her equally affectionate friends. “How was your hot weekend?” she finally asks, her blue eyes huge, searching my face for any vestiges of excitement. “Not so hot, really. We fought a lot.” Rachel takes a deep breath to fill her lungs with enough air to respond to this. In a second, I’ll be bombarded with all of the questions she can get out in one breath. “You fought? Again? About what? How was the hotel, though? And Montreal? Did you learn any French?” I can tell Rachel about the problems with me and Derek, because at eighteen, she doesn’t take them so seriously, and she can jump from one topic to the next faster than I can think. “We just fought about stupid stuff, and no, I didn’t learn any French. But, yeah, the hotel was really nice. You would have loved it.” I sit on the edge of her bed, avoiding the twenty or so pairs of tiny thongs she’s scattered everywhere. “And he took me shopping.” Her eyes light up and she plops down next to me. “Shopping? Did you get a lot of stuff? Did he buy stuff?” “He got tons, and I got makeup. See the rash on my face?” I say and smile. Rachel’s soothing laughter makes me feel better. She tosses her shiny hair over her shoulder, grabs my hand and pulls me towards her hot pink computer. “Do you wanna see the email Steve sent me? I can’t tell what it means. I’m not sure if he likes me likes me or just likes me.”

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I’m sure that makes perfect sense in the hormonally-charged brain of an eighteen year old who can’t focus on anything or any guy for too long. I read the email, take Rachel’s essay, and say my goodbyes. Katie’s with a client (I can tell from the sound of rain and wind coming from the stereo system in the basement) so I don’t have a chance to say hello. I don’t leave empty-handed, however. Leah presses two bottles of garlic and fish oil pills into my palm before I leave. How revolting. To be tossed in the trash with all the other supplements Leah’s given me over the years. ***

n the television studio, a cat is trying to climb on top of a llama, so I leave them to it and head towards my desk. I stayed up late last night putting together the interview questions for Mitzy, the dumb as a brick, gorgeous, straw-shaped host of our show. Mitzy can’t read very well so the questions are always whispered in her ear through a tiny earpiece speaker. I still have trouble believing they couldn’t find a talk show host who’s both telegenic and brighter than a burned out bulb. I know that my boss, Sue, the executive producer, wants to find someone to replace her, but she’s too terrified to do it. Most people have a boss they’re intimidated of. Mine is so fragile that if you speak above a whisper, she faints in fear. Sue is definitely not producer material. She holds a PhD in Media Communications, and with her stringy brown hair (always, always in a bun), wire-rimmed glasses perched on her nose (or on her head which invariably makes her look desperately for them), and timid voice, she’s better suited to being a researcher. I have no idea how she ended up at a cheesy talk show, but I know why she can’t leave. Her mom is ill with some disease that is so rare only two people in the world have it (and why I can never remember its name) so Sue needs money to have at home care. Poor Sue. She tiptoes around everyone, hates the spotlight, and uses words like “pernicious” which not many people at this show can even spell much less understand. I can though because I do have that Master’s degree, and I might as well put it to good use understanding Sue since I haven’t done much else with it. Besides wave at it whenever I go to Leah and Katie’s. As her associate producer, one of my responsibilities is finding and meeting the psycho guests (like the girl whose

Book Excerpt husband slept with her brother), and I positively adore it. Probably because they make my family seem normal by comparison. I also have to go through the myriad of calls that come at the end of every show. Have you ever wondered who actually answers the questions like: “If you or anyone you know is an obese transsexual, please call ‘Tell It Like It Is’”? I’m absolutely floored by the flood of calls from desperate people who either really do need help or crave being on television once in their pathetic lives. “Jamie? Could you come to the green room and get the guy who looks like a rat to zip up his fly?” Sue whispers from the intercom on the wall above my desk right as I’m sitting down. After three years, I can finally decipher her hushed, mumbled sentences because that actually sounds like, “Hhhhhhhhhhhhh.” “Hey, Jamie, how was your weekend?” Lucy, the show’s assistant director, and my closest friend at work, yells from her desk across the room from mine after I come back from dealing with Rat Man. Decked out today in a thigh-high black leather mini, knee-high black boots, an orange leather vest, and jet-black bob, Lucy is one of the reasons I love where I work. She can beat my potty mouth hands down, especially after a bit of vodka, which I think she has hooked up to an IV next to her bed. As drunk as Lucy gets on her off hours, at work, she’s a consummate professional. “It was okay.” “How are things with big, manly Derek?” she asks with a wink. “I got well acquainted with the shower head.” “Babe, you don’t need a shower head. I’ll give you something good if you’re hard up,” Carl, the cameraman, pipes in. “Mind your own business and stop listening to my conversation, Carl, you idiot. And keep your pepper in its shaker because I don’t want it anywhere near me.” “Too bad. You don’t know what you’re missing,” he responds, hikes his pants up over his hairy belly that’s sticking out of his sweat-stained shirt and goes back to fondling his camera. I roll my eyes at Lucy, and she makes the universal drinking gesture (one hand forming a cup and lifting it towards her mouth) from across the room. “I can’t today. I’m supposed to go to Hanna’s for dinner,” I tell her. “Hanna’s cooking?” Lucy’s brow knots in bewilderment. Hanna, my best friend, wouldn’t know a blender from a microwave. “Pizza.”

“Ah. Okay, another time. Alright everyone, time to roll. Carl, you ready? Jamie, are the questions ready for her Royal Vapidness?” Lucy shoots the usual barrage of questions before a show. I must admit it was a bit difficult writing some intriguing questions for this elite group of guests. After the usual “Did you notice you and the hairy llama resembled each other immediately or was it more of a gradual thing?,” that’s pretty much it. So, we have a pet and owner parade of sorts, and the audience will vote for the best pair. Besides the dog that used a guest as a fire hydrant, the show was a success. Breathe a huge sigh of relief. Thank God we’re not live. We tape at 10:00 a.m., and the first show airs at 3:00 p.m. and again the next morning at 9:00 a.m. That gives us a few good hours to brighten the vacant look in Mitzy’s eyes, bleep the crass and offensive language, and make sure we’re not breaking too many FCC guidelines. “Hhh, shh, mmm, blah,” Sue calls from the intercom. Everyone in the room swivels their heads to look at me. “Meeting in an hour,” I translate. I should so get paid more for interpretation. I have a few minutes so in a burst of sudden affection for Derek, I phone him at work. “Derek Leeds the Third speaking.” Is it really necessary to tell everyone that your family had zero originality when naming you? And he only started using “The Third” when he got this job. “Hi, hon, it’s me.” “Jamie, you know I can’t take personal calls at work.” Can’t, Mr. Executive? Won’t is more like it. “You won’t believe the show we did at work today,” I say, completely ignoring his rudeness. “I’m sure I would. What was it? Teen mothers knocked up by their teachers?” “No, that’s tomorrow.” “Jamie, we’ll talk when I get home. Did you pay the credit card bill I left on the table this morning?” I slap my hand against my head. “Shit! I totally forgot. I’ll do it tomorrow.” “How could you forget something like that? I’m not paying the interest when the bill is overdue.” “It’s not due for another two weeks. I know when to pay my own credit card, and I don’t need you to remind me.” “No, but you need my money to pay it.” I clench my jaw and breathe through

my nose. “It’s all your stuff! I didn’t want the damn $400.00 water purifier, I told you I’m fine with the tap, but you insisted. I only wanted the miles so we could go somewhere hot this winter. Look, I just called to tell you that I won’t be home for dinner. You’ll need to make yourself something. There’re some perogies in the freezer.” “Isn’t there anything healthy? Perogies are really fattening, you know.” I drum my fingers on my desk in impatience. “And delicious. Okay, there are some green beans, meatless hamburgers, an oxymoron if I’ve ever heard one, and portabella mushrooms in the fridge. Aren’t you going to ask me where I’m going for dinner?” I ask, rubbing my neck in the sore spot I always get when I’m stressed. “Fine. Where are you going?” “Hanna’s.” “Okay, have a nice day. I’ll see you later.” “Yeah. Whatever.” “Don’t get defensive, Jamie. I’ll see you tonight. Have a good time. I hope she’s paying for dinner.” “What does that mean?” “Nothing. But she has more money than God. Have fun.” Click. I didn’t know that God had money. Grind, mash, grit. Ahhh. Now, I feel like shit, my neck and jaw hurt, and the phone’s still in my hand so I call Hanna at her shop. Hanna owns an exclusive lingerie boutique on North Michigan Avenue. Known as Magnificent Mile, it’s Chicago’s version of glitz and glamour. Ornate street lamps light the wide cobblestone walkway leading to the most expensive and intimidating of stores, and Hanna’s boutique is strategically located right next to the swanky hotels where the stars stay when they’re visiting. She snags some very famous clients and closes the store when they come in. Every once in a while, she lets me pretend I’m her assistant so I can gawk over Kim Kardashian choosing bras (in huge sizes, but it would be indiscreet to reveal the actual size), and George Clooney fingering the crotches of tiny thongs. Hanna’s got everything delicious in her store from tasteful teddies to raunchy leather panties lined with fur. There’s a secret room in the back for the more risque items, like crotchless panties and those naughty bras with the nipples cut out. Her store is one of the most popular in Chicago, regularly featured in New York Magazine in their “Where to Shop in Chicago” section. I will always have a fond feeling for the DMV, which is where we met

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twelve years ago. We were standing in different lines at the counter, both screaming and cursing because we’d forgotten something and wanted to blame it on someone else. Hanna had forgotten her money, while I had left the bill with my proof of address on my desk at home. In the midst of our tirade (when one of us finally got too hoarse to yell for a moment, we could hear the other), we looked at each other and both burst out laughing. It was like finding a long lost sister. We had that instant chemistry that doesn’t need words. We just get each other and never have to explain ourselves or apologize for our faults. “Creme de Soie,” she answers the phone in her velvety, I can give you everything you desire voice. “Hanna, you busy?” I ask, feeling anxious after my call to Derek. “Never for you, babe. What’s up? How was the anniversary weekend?” “Fine. It was fine.” “Fine?” “Good. Nice.” “Those aren’t exactly the adjectives I’d expect after a romantic weekend in Montreal.” I sigh and bite my pinkie nail. “I don’t want to get into this right now, Han.” Hanna, having known me long before Derek came into my life, and who has witnessed the many ups and downs of our relationship, has been after me for a while now to leave Derek. But she doesn’t know him like I do. And she knows when to let it go. For about an hour or so. “Fine. When are you coming over?” she asks. “Eightish.” “Sausage or healthy?” “Oh, definitely sausage. Deep dish.” We hang up, and with the annoying phone call from Derek and the words that Hanna wanted to say but didn’t still on my mind, I do what I do best. Get to work and ignore the nagging voices in my head. Everything will get better. It has to.

COMING SOON

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